ADDITIVE FOR INHIBITING INCREASED BLOOD GLUCOSE IN STARCH-CONTAINING FOOD, AND METHOD FOR PRODUCING STARCH-CONTAINING FOOD

• Main Authors: WANG WEI, KOBAYASHI HIDEAKI, KAWADA NAOKI, MATSUOKA RYOSUKE, HIDA MAYUMI, MIKAMI AKIFUMI
• Format: Patent
• Language: English; Japanese
• Published: 19.07.2023
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

To provide an additive for inhibiting increased blood glucose in starch-containing food and a method for producing starch-containing food which are simply used in the production of starch-containing food such as rice, to impart sufficient effect of inhibiting increased blood glucose without damaging a flavor of the starch-containing food.SOLUTION: An additive for inhibiting increased blood glucose in starch-containing food comprises edible fat and oil of 5-60%, lysophospholipids of 0.1-10%, polyhydric alcohols of 10-65% and water of 5-30%.SELECTED DRAWING: None 【課題】米飯等の澱粉含有食品の製造時に用いるだけで、澱粉含有食品の風味を損なうことなく、十分な血糖上昇抑制効果を付与することができる、澱粉含有食品の血糖上昇抑制用添加剤及び澱粉含有食品の製造方法を提供する。【解決手段】食用油脂５～６０％、リゾリン脂質０．１～１０％、多価アルコール１０～６５％、及び水分５～３０％を含有することを特徴とする、澱粉含有食品の血糖上昇抑制用添加剤【選択図】 なし