| 摘要 |
The present invention relates to a ginger fermented extract and a preparation method thereof. The preparation method comprises the following steps in which: (a) raw ginger is cut into pieces and the pieces thereof are washed in a way that removes as little skin of the ginger as possible; (b) starch-free raw ginger juice is separated from a portion in which starchy materials are precipitated by using a stainless steel double-geared juicer; (c) half of the separated starch-free raw ginger juice is gelatinized using the precipitated starchy materials; (d) the gelatinized ginger juice is mixed with the rest of the separated starch-free raw ginger juice; (e) 45 wt% of the ginger juice from step (d) and 55 wt% of raw sugar are mixed; (f) the mixture is then stirred in one direction at a constant speed for a total of three times, once every two days for the 6 day period, so the ginger juice and the raw sugar are blended well; and (g) the liquid in which the ginger juice and the raw sugar are blended is aged at a low temperature of 10-20°C for 100 days, and fermented at a temperature of 28-32°C for another 100 days. The ginger fermented extract allows as much raw ginger components as possible to be consumed, so the natural flavor and aroma of ginger may be provided to a wide variety of people including health-conscious consumers, and the extract can be stored at room temperature for long periods of time such that the consumption of the extract is easier and safer. Consequently, the consumption of ginger may be promoted. |
