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.COPYRIGHT: (C)2014,JPO&INPIT【課題】血糖値の急上昇抑制作用等の生理機能を有し、糖尿病疾患者にも安心して食べて頂け、日本古来からの食材である米糠をしっかりと摂取でき、一般的に日本人の食事摂取基準に不足した栄養素を補えながら、普通のチョコレートケーキの風味や味等を損なうことなく、冷凍後も劣化せず、解凍せずに柔らかく食する事ができる焼き菓子を得る。【解決方法】マーガリン1に対して、マルチトールを同率加えて撹拌後、卵を同率で加えて撹拌し、米糠を半率、黄な粉を半率、ベーキングパウダーを全体量の1%加え、篩い撹拌した後、焼型に入れ200℃10分、160℃20分、オーブンで焼く。得られた焼菓子のカット面と表面に、マービー液糖1に対して酒を0.1重量比率加えて沸騰させたシロップを塗り、ノンシュガージャムをケーキ重量の5%と、温めた生クリームにノンシュガーチョコレートを溶かし撹拌したクリームを、切り口に塗り、表面にクリームをかけて固める。このチョコレートケーキを食しても血糖値は急上昇しない。【選択図】図1
