写真
What this is like raw!Easy to use freeze-dried garlic and ginger
If you write the contents roughly
It is used for colds, vomiting, and loss of appetite because shogaol, a pungent ingredient, promotes gastric juice secretion and aids digestion and absorption.
Choshi Condiments Dried garlic and ginger add condiments to your self-catering life! "Raw sensation" garlic & let's ... → Continue reading
ananweb
"Anan" has always created the "era", transmitted the "topics", and created the "trend" of women.
The web version of "anan" such as "ananweb" is aimed at women in the late 20's to 40's with great curiosity. We deliver "real".
Wikipedia related words
If there is no explanation, there is no corresponding item on Wikipedia.
Shogaol
Shogaol (Shogaol) or (6)-ShogaolGinger OfSpicinessIt is an ingredient and its structure isGingerolIt's similar to.ZingeroneProduced when ginger is dried or heated, similar to[1]..The name comes from the Japanese word "ginger".
Shogaol is probably gingerol when stored or exposed to excessive heatDehydrationIt is generated by being done.The abundance ratio of shogaol and gingerol is sometimes used as an indicator of product quality.[2].
ShogaolScoville valueIs 160,000 SHU.Compared to other pungent ingredients, shogaolPiperine(pepperSpicy than the spicy ingredient)Capsaicin(Red pepperIt is less spicy than the spicy ingredient).
material Scoville value
(SHU)Capsaicin 15,000,000[3] (6)-Shogaol 160,000 Piperine 100,000 (6)-Gingerol 60,000
footnote
- ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner pp. 425-426.
- ^ NSF International Determination of Gingerols and Shogaols in Zingiber officinale rhizome and powdered extract by High-Performance Liquid Chromatography.
- ^ Ula (1996), op. Cit. "The HPLC measures the capsaicinoid (s) in ppm, which can then be converted to Scoville units using a conversion factor of 15, 20 or 30 depending on the capsaicinoid." This would make capsaicin 15,000,000 SHU.
外部 リンク
- Mami Yoshida, Saori Hirabayashi, "Changes in 6-gingerol in ginger due to cooking"Journal of the Japanese Society of Cooking Science" Vol. 48, No. 6, 2015 p.398-404, two:10.11402 / cookery science.48.398
[You can easily write your impressions using Twitter! ]
Just press the button below and write after "Impression of the article:" and tweet! In that case, please do not delete the input from the beginning, please put a space after the impression so that sentences will not be connected to the URL.
The official account of PORTALFIELD News will spread (follow, like, retweet) your impressions. After tweeting, you are free to spread or delete it yourself, so feel free to send us your thoughts! Thank you for your cooperation.