FOOD BOILED DOWN IN SOY, FREE FROM RAISING BLOOD GLUCOSE LEVEL, AND SUITABLE FOR LOW SALINITY

• Main Authors: SAKA TOMOHIDE, YOSHIDA MUTSUKO, HASHIGUCHI KENJI, KAMIMURA YUYA, IZUMO KOJI, OSADA HIROKO
• Format: Patent
• Language: English
• Published: 23.07.2009
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide food boiled down in soy, delicious without raising a blood glucose level, and suitable for low salinity. SOLUTION: The food boiled down in soy, free from raising a blood glucose level, and suitable for low salinity is produced by using as a sweetener, a natural sweetener which produces no glucose in the digestive system, and lowers water activity, and using as a thickener, thickening polysaccharide which produces no glucose in the digestive system. In more details, the food boiled down in soy is produced by preparing a seasoning by mixing as a sweetener, a natural sweetener which produces no glucose in the digestive system, and lowers water activity, and mixing as a thickener, thickening polysaccharide which produces no glucose in the digestive system, and boiling a material of food boiled down in soy together with the seasoning. COPYRIGHT: (C)2009,JPO&INPIT