| abstract |
[PROBLEMS] To have a physiological function such as an action to suppress a rapid rise in blood glucose level, which can be eaten with peace of mind by diabetics, and can take rice bran, an ancient Japanese ingredient, firmly. Obtaining a baked confectionery that can be eaten softly without thawing without losing the flavor and taste of ordinary chocolate cake, without losing the flavor and taste of ordinary chocolate cake, while supplementing nutrients that are insufficient to the standard. [Solution] After adding and stirring maltitol at the same rate to margarine 1, add egg at the same rate and stir, add half the rice bran, half the yellow flour, and 1% of the total amount of baking powder, and stir the mixture. After that, it is put in a baking mold and baked in an oven at 200 ° C. for 10 minutes and 160 ° C. for 20 minutes. The cut surface and surface of the resulting baked confectionery were coated with syrup that had been boiled by adding 0.1% by weight of liquor to Marby liquid sugar 1, and 5% of the cake weight of non-sugar jam was warmed. Apply non-sugar chocolate and stir cream on the cut surface and apply the cream on the surface to harden. Even if this chocolate cake is eaten, the blood sugar level does not rise rapidly. [Selection] Figure 1 |