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...