Method for producing broccoli powder with enhanced glucoraphanin content

The present invention relates to a method for manufacturing broccoli powder with increased glucoraphanin content, and a powder containing a high content of sulforaphane, which is unstable at room temperature, can be manufactured by using the method according to the present invention. By using the me...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	HAN JONG KWON, PARK KEUN TAE, KIM SEONG JIN, OH MI HYANG, KIM YI JOON, JEON YONG JAE
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
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 broccoli powder with increased glucoraphanin content, and a powder containing a high content of sulforaphane, which is unstable at room temperature, can be manufactured by using the method according to the present invention. By using the method for manufacturing broccoli powder with increased glucoraphanin content according to the present invention, the powder containing a high content of unstable sulforaphane can be manufactured and provided. 본 발명은 글루코라파닌 함량이 증진된 브로콜리 분말의 제조방법에 관한 것으로, 본 발명에 따른 제조방법을 이용하면 실온에서 불안정한 설포라판을 고함량으로 함유하는 분말을 제조할 수 있다.