http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004242641-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_37bf9b93e31b776b5fb01a2248160c69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2003-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76ef94e7602759715008c5d626e88faf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8040d10f38f1b8b54f8349573cc5e24a |
| publicationDate | 2004-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2004242641-A |
| titleOfInvention | Food and drink with suppressed increase in blood sugar level and method for producing the same |
| abstract | An object of the present invention is to provide a carbohydrate-containing food capable of suppressing an increase in blood sugar level without adding a drug or an additive. SOLUTION: A food or drink mainly containing starch-derived dextrin having a highly branched structure of α-1.6 glucosidic bond in the main chain of α-1.4 glucosidic bond. A starch-derived dextrin having a highly branched structure in which the ratio of α-1.6 glucosidic bonds to the main chain of α-1.4 glucosidic bonds is 10 to 20% is obtained by liquefying the starch with an α-amylase. , Saccharification with β-amylase, and glucose and low molecular oligosaccharides are separated and removed from the resulting degradation products by column chromatography. Foods and drinks that use starch-derived dextrin as the main carbohydrate source are foods that can suppress an increase in blood sugar level. Moreover, it is safe even when ingested in large quantities, and it can be used in various foods in terms of taste, and it can suppress a rise in blood sugar level, using sugars that are slowly digested as the main carbohydrate source. Food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006160849-A |
| priorityDate | 2003-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 102.