Sponge cake

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A - Human Necessities

21

D

A21D 2/18 (2006.01) A21D 13/08 (2006.01) A23G 3/00 (2006.01) A23G 3/34 (2006.01)

Patent

CA 2711511

An object of the present invention is to provide a sponge cake that does not become concave-shaped in the center even when it uses a fructooligosaccharide having physiological functions, such as decay resistance, the effect of promoting bifidobacterium growth, the effect of improving the metabolism of lipids such as cholesterol, the effect of regulating immunity, and the effect of inhibiting a rise in blood sugar level. According to the present invention, there is provided a sponge cake comprising a saccharide comprising a fructooligosaccharide, and a water-soluble polymer selected from the group consisting of collagen peptide, xanthan gum, and guar gum.

L'invention porte sur un gâteau éponge qui n'a pas de dépression dans le centre même dans le cas de l'utilisation d'un fructooligosaccharide qui a des fonctions physiologiques, par exemple, une résistance à la dégradation, un effet de promotion de la croissance de bifidobactéries, un effet d'amélioration du métabolisme de lipides tel que le cholestérol, un effet immunomodulatoire et un effet d'inhibition d'une augmentation du taux de sucre dans le sang. L'invention porte sur un gâteau éponge qui comprend des saccharides comprenant un fructooligosaccharide conjointement avec un polymère soluble dans l'eau choisi dans le groupe constitué par le peptide collagène, la gomme de xanthane et la gomme de guar.

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