| 摘要 |
A ginger plant containing curcumin, such as Ukon or turmeric, is enhanced fo r use as a food by fermenting it with a starch and red yeast. Each 100 weight of Ukon has mixed with it 1.0 to 20.0 weight of starch and 0.1 to 10.0 weight of red yeast. In addition, saccharides of 0.1 to 10.0 weight and minerals of 0.1 to 1.0 weight can be added to the mix. The fermentation process can be regulated by the addition of a mold of the Monascus genus. The water content is adjusted to 50 to 75 weight percent and the mixture is fermented for 5 to 1,000 hours at a temperature of 25 to 40.degree.C. Prior to the addition of red yeast and mold and fermentin g, the mixture can be sterilized for 1/2 to 1 1/2 hours at 110 to 130.degree.C under a pressure of 1.05 to 1.15 atmospheres and, after fermenting, the mixture can be heat treated for 0.1 to 100 hours at 60 to 100.degree.C. |
