| 摘要 |
PROBLEM TO BE SOLVED: To obtain a baked confectionery which has physiological function such as an effect of controlling a rapid increase of blood sugar level and the like, is a safe food even for a diabetic patient, enables a person to sufficiently take rice sugar that is a time-honored food in Japan, supplements a nutrient generally deficient in view of a food intake standard of Japanese people, does not damage a flavor and taste of conventional chocolate, is not deteriorated even after freezing and can be softly eaten without unfreezing.SOLUTION: A baked confectionery is made by adding one amount part of multitol to one amount part of margarine and mixing them; adding one amount part of egg and mixing them; adding half amount part of rice sugar, half amount part of soybean flour and 1%, based on the whole amount, of baking powder, filtering and mixing them; putting the same in a baking mold and baking by an oven the same at 200°C for 10 minutes and at 160°C for 20 minutes. Syrup prepared by adding 0.1 wt. ratio of sake to one amount part of marvie liquid sugar and boiling the same is applied on the cut surface and the surface of the obtained baked confectionery. 5%, based on the weight of the cake, of sugarless jam and cream prepared by dissolving sugarless chocolate in warmed cream and mixing them are applied on the cut surface, and the cream is spread over the surface and is solidified. Even if a person eats the chocolate, the blood sugar level does not increase rapidly. |
