METHOD OF MANUFACTURING CURCUMA DOMESTICA FERMENTED EXTRACT

摘要

A method for manufacturing the fermented extract of Curcuma domestica is provided to improve health-improving effects by forming a large quantity of organic acids which are not present in the original raw material, inhibit side effects or allergy responses, increase in vivo absorption, and enhance dosage convenience by reducing bitter taste. A method for manufacturing the fermented extract of Curcuma domestica comprises the steps of: drying and pulverizing the selected and washed Curcuma domestica, adding ethanol into the pulverized Curcuma domestica, and extracting the mixture at 90 deg. C for 8 hours(S1); concentrating the extract of Curcuma domestica under reduced pressure to 740mmHg at 60 deg. C for 6 hours(S2); and adding unrefined sugar and dark fungus of Aspergillus into the concentrated solution of Curcuma domestica and fermenting the mixture at 37 deg. C for 50 days.