Method for enhancing grain powder taste and flavor using hydrogen

The present invention provides a method for enhancing taste and flavor of grain powder by contacting the grain powder with hydrogen in various ways. According to the method according the present invention, the taste and flavor of the grain powder can be enhanced without using additives such as sweet...

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Bibliographische Detailangaben
1. Verfasser:	KIM SEO GON
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention provides a method for enhancing taste and flavor of grain powder by contacting the grain powder with hydrogen in various ways. According to the method according the present invention, the taste and flavor of the grain powder can be enhanced without using additives such as sweeteners, seasonings and spices to satisfy the preferences of consumers, thereby enhancing the quality of foods in which the grain powder is used. Also, the manufacturing cost can be lowered since no separate additive is used. 본 발명은 곡물 분말에 다양한 방법으로 수소를 접촉시켜 곡물 분말의 맛과 향을 개선하기 위한 방법을 제공하며, 이와 같은 본 발명에 따른 방법에 의하는 경우 감미료, 조미료, 향신료 등의 첨가물에 대한 사용 없이 곡물 분말의 맛과 향을 개선시켜 소비자의 기호도를 충족시킬 수 있어 곡물 분말이 사용되는 식품의 품질을 향상시킬 수 있으며, 별도의 첨가제를 사용하지 않으므로 제조 단가를 낮출 수 있는 장점도 있다.