PRODUCTION OF GINGER CONCENTRATE POWDER BY HEATING GINGER JUICE TO DEACTIVATE ENZYME, SUBJECTING COOLED GINGER JUICE TO ENZYME-CATALYZED REACTION WITH AMYLASE, HEATING AND THEN CONCENTRATING HAVING EFFECTS OF PREVENTING DESTRUCTION OF NUTRITIOUS COMPONENTS AND PRODUCING HIGH QUALITY GINGER PRODUCT HAVING EXCELLENT FUNCTIONALITY AND ORGANOLEPTIC PROPERTIES

摘要

PURPOSE: A method of making ginger concentrate powder by heating ginger juice to deactivate enzyme present within the ginger, subjecting cooled ginger juice to an enzyme-catalyzed reaction with amylase, heating to deactivate the amylase and then concentrating is provided. It prevents destruction of nutritious components and produces a high quality ginger product having excellent functionality and organoleptic properties. CONSTITUTION: Ginger is finely ground, squeezed and heated at predetermined temperature to deactivate enzyme present within the ginger, followed cooling. Thereafter, the cooled ginger is subjected to an enzyme-catalyzed reaction with 0.01 to 1% by weight of amylase, heated to deactivate the amylase and then filtered, which is concentrated at 40deg.C or less to a solid content of 20 to 35%, mixed with 50 to 95% by weight of maltodextrin having a dextrose equivalent value of 4 to 6 as excipients and then spray-dried.