GINGER SLICES AND METHOD OF MANUFACTURING THE SAME
摘要
PURPOSE: Ginger slices and a producing method thereof are provided to reduce the spicy taste of ginger for improving the palatability of the ginger slices. CONSTITUTION: A producing method of ginger slices comprises the following steps: blanching the ginger slices dipped in a vitamin C solution for 3 hours for reducing the spicy taste of ginger; drying the blanched ginger slices at 55 deg C; and dipping the ginger slices in a sugar solution containing 45wt% of oligosaccharide, 50wt% of fructose, and 5wt% of honey for 3 hours at 80 deg C and for 72 hours at 60 deg C. The vitamin C solution contains 1% of vitamin C. The ginger slices are dipped in the vitamin C solution for 24 hours.
申请公布号
KR20120088172(A)
申请公布日期
2012.08.08
申请号
KR20110009327
申请日期
2011.01.31
申请人
KOREA FOOD RESEARCH INSTITUTE
发明人
KIM, KYUNG TAK;LEE, YOUNG CHUL;KIM, SUNG SU;HONG, HEE DO;KIM, YOUNG CHAN;CHOI, SANG YOON;RHEE, YOUNG KYOUNG;CHO, CHANG WON;LEE, MYUNG HUI