Method for preparing of ginger syrup and ginger syrup prepared thereby

摘要

The present invention relates to a method for preparing ginger cheong from which starch precipitates have been removed, and to ginger cheong prepared accordingly, comprising the steps of: (A) adding chopped ginger to a mixture of disaccharides and yeast to first decompose the starch of ginger; (B) treating the starch-decomposed ginger with a starch-degrading enzyme to decompose the starch of ginger secondarily; (C) first roasting the starch decomposed ginger at 110 to 150 ℃; (D) roasting the first roasted ginger at 50 to 80 ℃ secondarily; (E) semi-drying the second roasted ginger at 23 to 27 °C; and (F) mixing and aging semi-dried ginger, monosaccharides and polysaccharides; by including, no starch precipitates are generated on the bottom, thereby improving consumer preference and reducing the characteristic spicy and bitter taste of ginger.