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Raw soup, and a method of manufacturing the same dietary fiber-containing

机译:生汤及其制造方法

摘要

The present invention relates an increase in blood glucose level suppression, intestinal regulation action, it is possible to obtain a physiological effect, such as improvement of lipid metabolism, take the rough taste, raw soup and the manufacturing of dietary fiber-containing put out efficiently boiled flavor component provision of a method. A raw soup of dietary fiber-containing, and the water, and indigestible dextrin as a dietary fiber, contain, and fulvic acid mineral seasoning liquid, the fulvic acid mineral seasoning liquid, vinegar, fulvic acid, calcium, mineral salts, and trehalose component, by containing the fulvic acid mineral seasoning liquid, the lower the solubility of the indigestible dextrin, the content of the indigestible dextrin after raised fired live out lowering of is suppressed, moreover, by containing the fulvic acid mineral seasoning liquid, the better the thermal conductivity, reduces the fired-up time of the soup, take the rough taste, flavor components are put out boiled efficiently.BACKGROUND
机译:本发明涉及提高血糖水平的抑制,肠道调节作用,可以有效地改善脂质代谢,改善口感,生汤,制造含膳食纤维等生理效果。提供煮味成分的方法。含膳食纤维的原汤,水和不易消化的糊精作为膳食纤维,其中含有黄腐酸矿物调味液,黄腐酸矿物调味液,醋,黄腐酸,钙,矿物质盐和海藻糖成分,通过含有黄腐酸矿物调味液,难消化的糊精的溶解度越低,则提高了烧成后的活泼性降低的难消化性糊精的含量越被抑制,此外,通过含有黄腐酸矿物调味液,其热性越好。导电性,减少汤的上火时间,采取粗糙的味道,有效地将风味成分煮沸。

著录项

  • 公开/公告号JP5970118B1

    专利类型

  • 公开/公告日2016-08-17

    原文格式PDF

  • 申请/专利权人 平野 讓;

    申请/专利号JP20150161318

  • 发明设计人 平野 讓;

    申请日2015-08-18

  • 分类号A23L27/00;

  • 国家 JP

  • 入库时间 2022-08-21 14:45:15

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