Development of mixed gellan gum jellies for old persons.

这是一个非常重要的问题，在一个老龄化社会，老年人的可食用食品的发展应该发生。由于凝胶不易被咬伤，而且在烹调和加工过程中易于添加各种营养物质，因此适用于病人、婴儿和老人的食品。采用主观和客观动力学方法对老年人易咬的混合凝胶进行了测定。结冷胶是一种耐热凝胶，用来吸收钙和膳食纤维。以大豆膳食纤维（SDF）和聚葡萄糖为膳食纤维，以奶粉为钙供应源。随着SDF浓度的增加，结冷胶果冻的热稳定性提高，破裂应变降低，当SDF浓度达到一定时，破裂应力增大。含CaCl_2的SDF有利于结冷胶果冻的形成。在含聚葡萄糖的结冷胶果冻中，随着聚葡萄糖浓度的增加，其储存模量和破裂性能值没有显著变化。聚葡萄糖浓度高的果冻更受青睐。在舍夫三角形的矩形实验区，采用改进的舍夫混合实验方法对掺入奶粉的果冻进行数据分析，判断较软的果冻比较硬的果冻更光滑。综上所述，含SDF的结冷胶果冻、聚葡萄糖或奶粉似乎是老年人补充膳食纤维和钙的有希望和有用的食物。

It is a very important problem in an aging society that the development of eatable foods for old persons should be taken place. As gels need not to be bitten and are easy to add various nutrients at cooking and proceeding process, gels are suitable for food of sick persons, babies and old persons. Mixed gels, which an old person can easily bite, were measured by the objective and subjective methods of dynamics. Gellan gum, which forms thermostable gel, was used in order to take calcium, and dietary fiber. Soybean dietary fiber (SDF) and polydextrose were used as dietary fiber and milk powder was used as a source of supply for calcium. Gellan gum jellies with SDF increased thermostable and decreased rupture strain with increasing the concentration of SDF,and rupture stress increased up to a certain concentration of SDF.Gellan gum jellies with SDF containing CaCl_2 was favored. In gellan gum jellies with polydextrose, storage modulus and rupture property values did not changed remarkably with increasing the concentration of polydextrose. The jellies with high concentration of polydextrose was favored. The data of jellies with milk powder were analyzed by use of the modification of Scheffe's mixture experiment method in rectanglar experimental area in the Scheffe's triangle, and softer jellies were judged smoother than harder jellies. From above result, gellan gum jellies with SDF,polydextrose or milk powder seemed to be hopeful and useful foods for the old persons to take dietary fiber and calcium.