Title:
METHOD FOR PREPARING PUFFED GINSENG, HAVING IMPROVED FUNCTIONALITY AND PALATABILITY, BY MEANS OF PREPROCESSING
Document Type and Number:
WIPO Patent Application WO/2018/066807
Kind Code:
A1
Abstract:
The present invention relates to a method, for preparing puffed ginseng having improved functionality and palatability, comprising the steps of: (a) dipping ginseng into carbonated water; (b) adjusting the moisture content of the ginseng to be 5.0-20.0 wt % on the basis of the total weight of the ginseng; and (c) puffing at a pressure of 6-9 kg/cm2 and a temperature of 100-130℃.
Inventors:
LEE JUM KYUN (KR)
Application Number:
PCT/KR2017/008831
Publication Date:
April 12, 2018
Filing Date:
August 14, 2017
Export Citation:
Assignee:
HEALTH BALANCE CO LTD (KR)
International Classes:
A23L33/00; A23L5/30; A23L19/10; A23P30/32
Foreign References:
| KR20080106380A | 2008-12-05 | |||
| KR20100027633A | 2010-03-11 | |||
| KR20070114334A | 2007-12-03 | |||
| KR101607452B1 | 2016-03-30 | |||
| CN105077548A | 2015-11-25 |
Attorney, Agent or Firm:
HAN, Tae Keun (KR)
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