| 摘要 |
PROBLEM TO BE SOLVED: To provide a method capable of sufficiently remove solely bitter ingredients included in turmeric with holding liver function-improving action of turmeric. SOLUTION: This production of turmeric food is to ferment turmeric by adding starch and Monascus anka, e.g. prepared by mold of the genus Monascus. The amount of the starch to be added is brought to 1.0-20.0 pts.wt. and the amount of Monascus anka is brought to 0.5-10.0 pts.wt. based on 100 pts.wt. of turmeric. |
