Method of Manufacturing Ginger Powders

The present invention relates to a method for manufacturing a ginger powder that can be added to a beverage or the like to be used for drinking or as a food ingredient. More specifically, the present invention relates to a method for manufacturing a ginger powder which enhanced a shogaol ingredient...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	CHUNG, KYOUNG AH
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 SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing a ginger powder that can be added to a beverage or the like to be used for drinking or as a food ingredient. More specifically, the present invention relates to a method for manufacturing a ginger powder which enhanced a shogaol ingredient good for human body by steaming a predetermined amount of ginger at a predetermined temperature and time. 본 발명의 일 측면은 음료 등에 첨가하여 음용할 수 있게 하거나 음식재료로 사용할 수 있는 생강가루의 제조방법에 관한 것으로, 더욱 상세하게는 소정의 양의 생강을 소정의 온도 및 소정의 시간 동안 쪄서 사람의 몸에 좋은 쇼가올 성분을 증대시킨 찐 생강가루의 제조방법에 관한 것이다.