JP2010115184A - Low calorie birthday cake for person concerned about diabetes mellitus - Google Patents
Low calorie birthday cake for person concerned about diabetes mellitus Download PDFInfo
- Publication number
- JP2010115184A JP2010115184A JP2008311589A JP2008311589A JP2010115184A JP 2010115184 A JP2010115184 A JP 2010115184A JP 2008311589 A JP2008311589 A JP 2008311589A JP 2008311589 A JP2008311589 A JP 2008311589A JP 2010115184 A JP2010115184 A JP 2010115184A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- blood sugar
- sugar level
- birthday cake
- cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 206010012601 diabetes mellitus Diseases 0.000 title abstract description 7
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 9
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 9
- 239000008280 blood Substances 0.000 claims abstract description 8
- 210000004369 blood Anatomy 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims abstract description 3
- 235000004213 low-fat Nutrition 0.000 claims abstract description 3
- 239000004386 Erythritol Substances 0.000 claims description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 7
- 229940009714 erythritol Drugs 0.000 claims description 7
- 235000019414 erythritol Nutrition 0.000 claims description 7
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 5
- 238000004904 shortening Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 241000305071 Enterobacterales Species 0.000 claims 1
- 206010016807 Fluid retention Diseases 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 230000003111 delayed effect Effects 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 230000002195 synergetic effect Effects 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
- 235000014633 carbohydrates Nutrition 0.000 abstract 2
- 229920002752 Konjac Polymers 0.000 abstract 1
- 208000001145 Metabolic Syndrome Diseases 0.000 abstract 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 235000019680 high-energy food Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 210000002429 large intestine Anatomy 0.000 abstract 1
- 210000000496 pancreas Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 238000005034 decoration Methods 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000011950 custard Nutrition 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000193468 Clostridium perfringens Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010018429 Glucose tolerance impaired Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 208000001280 Prediabetic State Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000001596 intra-abdominal fat Anatomy 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、グラニュー糖や、バター・サラダ油を使用せず、エリスリトールや、蒟蒻粉・オリゴ糖を使用し、食品構成の一部を置換及び応用することにより、低カロリーで血糖上昇を抑制し、生活習慣の改善に関するものである。 The present invention does not use granulated sugar or butter / salad oil, uses erythritol, starch powder / oligosaccharide, and replaces and applies part of the food composition to suppress an increase in blood sugar with low calories, It is about improving lifestyle.
食生活の欧米化、高カロリー食品の氾濫、運動不足、睡眠不足等、生活習慣が乱れ又、肥満が増加してきている。２００８年より特定保険審査も始まり、その先にある食後高血糖・高血圧・高脂血症又、糖尿病予備軍から糖尿病そして合併症へと年々増加傾向にあり、日本の医療財政にも影響が出ている。 Lifestyles are disturbed and obesity is increasing, such as westernization of eating habits, flooding of high-calorie foods, lack of exercise, and lack of sleep. The specific insurance examination began in 2008, and there is an increasing trend from postprandial hyperglycemia / hypertension / hyperlipidemia to diabetes and pre-diabetes to diabetes and complications. ing.
今日の食生活を取り巻く環境に慣れてしまい、変えることは難しくなっており、おいしく食べながらカロリーダウンすることが脂肪や、メタボリック予防に繋がると考える。 I am used to the environment surrounding today's diet and it is difficult to change. I think that reducing calories while eating deliciously will help prevent fat and metabolic diseases.
従来のバースデーケーキや、デコレーションケーキと同じ型を作り味や歯ごたえも変わらずに、低カロリーにする事で血糖値を抑え、又オリゴ糖や蒟蒻粉を使用し、その保有する生理効果を複合する事により、体に優しいケーキを作る事が必要である。 The same type as a conventional birthday cake or decoration cake is made and the taste and texture are not changed, and the blood sugar level is reduced by making it low calorie, and the physiological effects possessed by using oligosaccharides and starch powder are combined. It is necessary to make a body-friendly cake.
糖尿病や血糖値が気になる方にカロリーを抑えた誕生日のケーキを食べる事は、心癒され家族団欒や食育にも繋がると考える。 If you are worried about diabetes or blood sugar, eating a birthday cake with reduced calories will help you be healed and lead to family reunification and food education.
本発明の目的は、従来のバースデーケーキやデコレーションケーキと同じ型や、甘味、歯ざわりを保ちながら、グラニュー糖やバター・サラダ油を使用せず、種々の素材及び食品の生理効果を利用し、より低カロリーのケーキを作る事にある。 The object of the present invention is to use the physiological effects of various ingredients and foods without using granulated sugar or butter salad oil while maintaining the same type, sweetness, and texture as conventional birthday cakes and decoration cakes. To make a low-calorie cake.
本発明はグラニュー糖をエリスリトールの甘味料にし、バターやショートニング・サラダ油を使用せず、カロリーゼロの甘味料で厚生労働省許可、特別用途食品のラカントＳサラヤ株式会社Ａの製品やラカンカット株式会社エム・エイチ・ビーＭＬの製品を使用し、カロリーゼロに置換する。
卵黄を減らして、この粘着力等は蒟蒻のゲル化で行っておりこの蒟蒻は難消化性食物繊維であり血糖上昇の遅延にも役立っている。
バターやショートニング・サラダ油の重量感は、保水性の高いオリゴ糖を置換している。これは、厚生労働省許可・特定保健用食品のオリゴのおかげ株式会社パールエースＷの商品を使用する。尚、他のオリゴ糖食品でも代用出来る。
カスタードクリームは、とうもろこしでんぷんを使用し、又、牛乳は無脂肪牛乳を使用し、脂肪分を抑えている。The present invention uses granulated sugar as an erythritol sweetener, does not use butter or shortening salad oil, is a zero-calorie sweetener approved by the Ministry of Health, Labor and Welfare, special-purpose food Lacanto S Saraya Co., Ltd. A product, Lacankat Co., Ltd.・ Use HB ML products and replace with zero calories.
The egg yolk is reduced, and the adhesive strength and the like are obtained by gelling of the cocoon.
The weight of butter, shortening and salad oil replaces oligosaccharides with high water retention. This uses the product of Pearl Ace W Co., Ltd. thanks to the Ministry of Health, Labor and Welfare permission and oligo of special health foods. Other oligosaccharide foods can be substituted.
The custard cream uses corn starch, and the milk uses non-fat milk to reduce the fat content.
本発明は、従来のバースデーケーキやデコレーションケーキと見た目や型・歯ざわりを損なう事無く、食品構成の一部を置換及び応用することにより、低カロリーのケーキを実現することが出来る。 The present invention can realize a low-calorie cake by replacing and applying a part of the food composition without impairing the appearance, mold, and texture of conventional birthday cakes and decoration cakes.
グラニュー糖の甘味部分をエリスリトール（ぶどう糖醗酵甘味料）に置換する。
エリスリトールは四炭糖の糖アルコールで抗う触性もありこのエリスリトール９９％を含むラカントＳやラカンカットを使用するとすっきりした甘さが保たれる。The sweetened part of granulated sugar is replaced with erythritol (glucose fermentation sweetener).
Erythritol is a four-carbon sugar alcohol, and has an anti-tacterial property. When Lacant S or Lacant cut containing 99% erythritol is used, clean sweetness is maintained.
卵黄を抑える事により、粘着性を蒟蒻のゲル化で利用する。保水性も含め、より良い効果が得られる。蒟蒻は難消化性食物繊維で腸内でガサを増やし、排泄する為、胆汁酸の吸収及び、ＬＤＬコレステロールの減少にも附与すると考える。これにより脂肪の吸収を抑え、内臓脂肪の減少も考えられる。 By suppressing egg yolk, the stickiness is utilized in gelling of cocoons. Better effects including water retention can be obtained. Since sputum is an indigestible dietary fiber that increases the amount of gas in the intestine and excretes it, it is thought to contribute to the absorption of bile acids and the reduction of LDL cholesterol. As a result, fat absorption can be suppressed and visceral fat can be reduced.
バターやショートニング・サラダ油は使用せず、オリゴ糖で置換する。オリゴ糖は抗う触性があり、腸内においてはビフィズス菌のエサになる。ビフィズス菌はビタミンＢ類を生産したり、免疫性を高めたり、有用菌が優勢する事で、ウエルシュ菌等の有害菌劣勢の状態に維持する事も考えられる。この中には乳果オリゴ糖があり、ラクトースとフルクトースを結合させた甘味料でヒトは消化吸収出来ないと言われている。 Instead of using butter, shortening or salad oil, replace with oligosaccharide. Oligosaccharides have anti-tactile properties and become food for bifidobacteria in the intestine. Bifidobacteria may be maintained in a state of inferior to harmful bacteria such as Clostridium perfringens by producing vitamin Bs, increasing immunity, and predominating by useful bacteria. Among them, there are dairy oligosaccharides, and it is said that humans cannot digest and absorb with a sweetener combined with lactose and fructose.
カスタードクリームや生クリームは無脂肪牛乳や低脂肪クリームを使用し、甘味はラカントＳやラカンカットを使用する。尚、他のエリスリトール商品でも代用出来る。 For custard cream or fresh cream, fat-free milk or low-fat cream is used, and for sweetness, Lacanto S or Lacan cut is used. Other erythritol products can be substituted.
りんごはカットしてから水にさらし、水切り後、再び別の容器で水煮にし、加熱後は湯切りしてカリウムを出来る限り取り除いたカロリーゼロのシロップに漬け込んでから使用する。糖尿病の合併症の腎症においてはカリウムの排出が不可欠であり、特に果物や野菜に多く含まれる、カリウムを取り除く事は必要である。 Apples are cut and then exposed to water, drained, boiled again in a separate container, and after heating, drained in hot water and soaked in a syrup with zero calories removed before use. Potassium excretion is indispensable for nephropathy, a complication of diabetes, and it is necessary to remove potassium, especially in fruits and vegetables.
試験区では合計１２８２Ｋｃａｌであり一型では６４１Ｋｃａｌになる。一型５人分と想定し１人分は１２８．２Ｋｃａｌになる。
対照区から試験区へおよそ５９．７％のカロリーオフになる。
In the test area, the total is 1282 Kcal, and in one type, it is 641 Kcal. Assuming 5 people for one type, 128.2Kcal for 1 person.
Approximately 59.7% of calories off from the control plot to the test plot.
約６０％のカロリーダウンは従来のケーキにはない、低カロリーのケーキを実現出来た。糖尿病が気になる方へお薦め出来る食品である。 About 60% of the calorie reduction can be realized with a low-calorie cake that is not found in conventional cakes. Recommended for those who are concerned about diabetes.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008311589A JP2010115184A (en) | 2008-11-11 | 2008-11-11 | Low calorie birthday cake for person concerned about diabetes mellitus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008311589A JP2010115184A (en) | 2008-11-11 | 2008-11-11 | Low calorie birthday cake for person concerned about diabetes mellitus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2010115184A true JP2010115184A (en) | 2010-05-27 |
Family
ID=42303264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008311589A Pending JP2010115184A (en) | 2008-11-11 | 2008-11-11 | Low calorie birthday cake for person concerned about diabetes mellitus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2010115184A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016106584A (en) * | 2014-12-08 | 2016-06-20 | 株式会社アンデルセン・パン生活文化研究所 | Confectionery with low energy and low carbohydrate, and method of producing the same |
| JP2017042050A (en) * | 2015-08-24 | 2017-03-02 | 山口 知子 | Cake production method |
| CN106614916A (en) * | 2017-01-12 | 2017-05-10 | 上海融朋电子商务有限公司 | Low-glycemic-index biscuits and making method thereof |
| CN107183123A (en) * | 2017-05-25 | 2017-09-22 | 名沙食品（江苏）有限公司 | One kind zero adds sucrose cake steaming and its production technology |
| CN108294083A (en) * | 2018-02-02 | 2018-07-20 | 思朗食品（淮北）有限公司 | The hypoglycemia patient cake for being suitble to diabetic population edible |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07500485A (en) * | 1991-08-07 | 1995-01-19 | ラフィネリイ チアルモントワーゼ ソシエテ アノ ニム | Low calorie chocolate confectionery composition |
| JPH08503372A (en) * | 1992-11-30 | 1996-04-16 | ユニリーバー・ナームローゼ・ベンノートシャープ | Reduced fat shortening alternative for bakery products |
| JP2008136484A (en) * | 2006-11-10 | 2008-06-19 | Aipty Co Ltd | Food containing konnyaku and its manufacturing method |
| JP2008161161A (en) * | 2006-12-26 | 2008-07-17 | Rie Nakamura | Preparation process of cakes using no processed oils and fats such as salad oil, butter and the like |
| JP2008295310A (en) * | 2007-05-29 | 2008-12-11 | Mitsubishi Chemicals Corp | Baked cake and method for producing the same |
| JP2009517062A (en) * | 2005-12-02 | 2009-04-30 | カーギル インコーポレイテッド | Low calorie fat substitute |
| JP2010500881A (en) * | 2006-08-14 | 2010-01-14 | テイト アンド ライル イングレディエンツ アメリカス インコーポレイテッド | A food additive comprising at least one fiber source and at least one monosaccharide or sugar alcohol |
-
2008
- 2008-11-11 JP JP2008311589A patent/JP2010115184A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07500485A (en) * | 1991-08-07 | 1995-01-19 | ラフィネリイ チアルモントワーゼ ソシエテ アノ ニム | Low calorie chocolate confectionery composition |
| JPH08503372A (en) * | 1992-11-30 | 1996-04-16 | ユニリーバー・ナームローゼ・ベンノートシャープ | Reduced fat shortening alternative for bakery products |
| JP2009517062A (en) * | 2005-12-02 | 2009-04-30 | カーギル インコーポレイテッド | Low calorie fat substitute |
| JP2010500881A (en) * | 2006-08-14 | 2010-01-14 | テイト アンド ライル イングレディエンツ アメリカス インコーポレイテッド | A food additive comprising at least one fiber source and at least one monosaccharide or sugar alcohol |
| JP2008136484A (en) * | 2006-11-10 | 2008-06-19 | Aipty Co Ltd | Food containing konnyaku and its manufacturing method |
| JP2008161161A (en) * | 2006-12-26 | 2008-07-17 | Rie Nakamura | Preparation process of cakes using no processed oils and fats such as salad oil, butter and the like |
| JP2008295310A (en) * | 2007-05-29 | 2008-12-11 | Mitsubishi Chemicals Corp | Baked cake and method for producing the same |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016106584A (en) * | 2014-12-08 | 2016-06-20 | 株式会社アンデルセン・パン生活文化研究所 | Confectionery with low energy and low carbohydrate, and method of producing the same |
| JP2017042050A (en) * | 2015-08-24 | 2017-03-02 | 山口 知子 | Cake production method |
| CN106614916A (en) * | 2017-01-12 | 2017-05-10 | 上海融朋电子商务有限公司 | Low-glycemic-index biscuits and making method thereof |
| CN107183123A (en) * | 2017-05-25 | 2017-09-22 | 名沙食品（江苏）有限公司 | One kind zero adds sucrose cake steaming and its production technology |
| CN108294083A (en) * | 2018-02-02 | 2018-07-20 | 思朗食品（淮北）有限公司 | The hypoglycemia patient cake for being suitble to diabetic population edible |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Singla et al. | Applications of prebiotics in food industry: A review | |
| Sawale et al. | Isomaltulose (palatinose)–an emerging carbohydrate | |
| Lamothe et al. | The scientific basis for healthful carbohydrate profile | |
| KR102213010B1 (en) | Improved sweetener | |
| Veena et al. | Polydextrose as a functional ingredient and its food applications: a review | |
| KR102333022B1 (en) | Improved sweetener | |
| JP6756697B2 (en) | Konjac processed foods and drinks that have the effect of suppressing the rise in blood sugar level | |
| Munir et al. | Green banana resistant starch: A promising potential as functional ingredient against certain maladies | |
| Kaur et al. | Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits | |
| Benucci et al. | A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application | |
| JPWO2014133060A1 (en) | Anti-lifestyle disease agent and oral composition comprising the same | |
| JP2013075917A (en) | Food containing glycogen and use thereof | |
| Arts | Carbohydrate basics: sugars, starches and fibers in foods and health | |
| Anderson-Dekkers et al. | Inulin | |
| Auerbach et al. | Bulking Agents–Multi‐Functional Ingredients | |
| JP2010115184A (en) | Low calorie birthday cake for person concerned about diabetes mellitus | |
| JP7112326B2 (en) | Method for improving gastrointestinal tolerance of food and beverage products containing sweet and low-digestible carbohydrates | |
| US20100022462A1 (en) | Appetite suppressant and colon cleansing composition | |
| TW200901899A (en) | All natural sweetener compositions | |
| Ahmad et al. | Role of dietary fibers and their preventive measures of human diet | |
| KR20200087564A (en) | High Protein Healthy Cookies Using Meat and Method of Manufacturing the Same | |
| Pandey et al. | Exploring the significance of resistant starch in ready-to-eat meals for enhanced functioning of gut microbiota: a comprehensive review: VK Pandey et al. | |
| Bhai et al. | Inulin in nutraceuticals and sensory aspects of inulin in food | |
| Bobroff | Nutrition for Health and Fitness: Sugar and Other Sweeteners: FSHN20-46/FS406, rev. 10/2024 | |
| WO2018225055A1 (en) | Satiating edible compositions having low glycemic index value, and methods of producing and consuming same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20101217 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110104 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20110510 |