JP2003310200A - Method for processing ginger - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing ginger to be a health promotion food, wherein the method for processing ginger makes evaporation of water in an aqueous solution of the ginger easy by adding a small amount of a mixture to the solution and converting pungent principles to be flavorless or to have occasionally desired pungency when taken. <P>SOLUTION: The method comprises adding Konnyaku powder to the concentrated ginger extract, thereby, water is easily evaporated and the final product powder is orally taken with flavorlessness or occasionally desired pungency by controlling residence time in the mouth. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing ginger used as food for promoting health.

BACKGROUND ART Ginger is crushed, filtered, and then fermented with starch and the like in a liquid, which contains useful substances. An extract obtained by concentrating the water content of this liquid is I can't eat it as it is because it's spicy. Inject it into a capsule,
Even if you eat quickly, you cannot inject it into a capsule unless it contains a large amount of water, you cannot eat a sufficient amount, and if you evaporate the water as it is, it will burn and there will be no spicy ingredient.

[0003]

It has been necessary to find a substance whose water content easily evaporates when mixed with a concentrated extract of ginger and heated. Also, when eating the final product, there was no spicy taste, so it was necessary to be able to taste the spicy taste desired at each moment.

According to the present invention, by adding a small amount of a mixture to a concentrated extract of ginger, water is evaporated by simple heating, and when it is ingested from the mouth, it is tasteless from time to time due to the length of time it stays in the mouth. The purpose is to provide a ginger extract that can taste spiciness.

[0005]

Means for Solving the Problems Konjac powder was added to a concentrated extract of ginger, and the mixture was heated to evaporate the water content and pulverized to obtain a powder.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION 800 g of water and 250 g of ginger
Was added, crushed with a mixer, filtered to remove water with a cloth, 250 g of ginger was added to 800 cc of this filtered water, and the above operation was repeated to obtain 4 kg of filtered water with 4 kg of ginger. After boiling this, starch at 60 ° C was added. Enzymes including saccharifying enzymes,
After fermentation for 5 hours, heat to evaporate the water content, and when concentrated to 500 cc, add 50 g of konjac flour and heat to 2
When it reaches 30g, stop heating, cool, crush to 20mess or less, and take 1.5g of it as a serving with water,
I ate three times a day.

[0007]

[Effects of the Invention] The severe and dull pains in the pelvic region were
It completely disappeared in minutes, and after a few days the pain stopped.

[0008] When you taste the spiciness, the dimly dim brain immediately becomes a shan.

Knee pain, shoulder and upper beat pain are alleviated.

Male sexuality is restored.

The old man can suddenly exercise for a long time without feeling tired and does not get tired at a later date.

A beautiful and powerful voice is produced.

The brain becomes calm, loneliness is not felt, stress is relieved, and a good feeling can be obtained especially before going to bed.

You can taste any spiciness you desire and you can also eat without feeling the spiciness at all.

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Claims (2)

[Claims] 1. After crushing ginger and filtering with a cloth,
Ginger processing method that heats a liquid obtained by fermenting starch and the like in the liquid with an enzyme, mixes konjak with the water-concentrated extract, heats it further to evaporate the water, and then grinds to make a powder, Alternatively, ginger is crushed and filtered with a cloth, then the filtrate is heated, konjak is mixed with the water-vaporized extract, and the water is further heated to evaporate the water, and then crushed to make powder. The processing method of ginger, in which konjak is mixed with an aqueous solution of ginger, heated to evaporate the water content and pulverized to produce an extract powder of ginger. 2. A method for processing ginger, which comprises crushing ginger, filtering it, and then fermenting starch in the solution with an enzyme to prepare a solution.