JP5612652B2 - Method for producing fermented turmeric powder and fermented turmeric powder produced thereby - Google Patents
Method for producing fermented turmeric powder and fermented turmeric powder produced thereby Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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Description
本発明は、（ａ）ウコン（鬱金）粉末と水とを混合した混合物を殺菌する段階と、（ｂ）前記（ａ）段階の殺菌した混合物にアスペルギルス・カワチ（Ａｓｐｅｒｇｉｌｌｕｓ ｋａｗａｃｈｉ）及びリゾプス・オリゼー（Ｒｈｉｚｏｐｕｓ ｏｒｙｚａｅ）を接種した後、発酵させる段階と、（ｃ）前記（ｂ）段階の発酵させた混合物を乾燥させる段階とを含んでなることを特徴とする、発酵ウコン粉末の製造方法、前記方法により製造された発酵ウコン粉末、及び前記発酵ウコン粉末を含む食品に関する。 The present invention includes (a) sterilizing a mixture of turmeric powder and water, (b) sterilizing the sterilized mixture of step (a) with Aspergillus kawachi and Rhizopus oryzae ( A method for producing fermented turmeric powder, comprising the steps of: inoculating Rhizopus oryzae) and then fermenting; and (c) drying the fermented mixture of step (b). It relates to a fermented turmeric powder produced by the above and a food containing the fermented turmeric powder.
ウコン（鬱金）は、韓国ではショウガ目ショウガ科の一年生の草である姜黄（キョウオウ、Ｃｕｒｃｕｍａ ｌｏｎｇａ Ｌｉｎｎｅ）の塊根をそのまま或いは周皮を剥がしてから蒸して干したものをいい、葉身が芭蕉やカンナのように長い楕円形で、その根茎から地上に葉が２つの枝に分かれて伸び立ち、完全に成長した場合には高さ１〜１．５ｍ程度となり、根はショウガと同様の形であり、晩夏に花が咲く。
ウコンは、本草綱目や東医宝鑑などの古書に「ウコンは肝臓の解毒を促し、胆汁分泌及び理血作用に優れる」と記録されている。特に、その主要成分のうち、ジケトン化合物であるクルクミン（ｃｕｒｃｕｍｉｎ）は、抗癌効果に優れると知られており、抗腫瘍や抗酸化、抗アミロイド、抗炎症などの作用がある。また、クルクミンは、酸化によるＤＮＡ損傷と酸化を抑制し、抗酸化作用及びフリーラジカルのスカベンジャー作用をする。さらに、クルクミンは、アルツハイマー発病の原因として挙げられる脳内プラークの生成を抑制し、既に生成されたプラークを破壊する効能を持っていることが確認された。
In Korea, turmeric is ginger (Curcuma longa linne), an annual grass of the ginger family, and is dried or steamed after peeling off the pericarp. It has a long oval shape like a canna, its leaves split into two branches from the rhizome to the ground, and when fully grown, the height is about 1 to 1.5 m, and the root has the same shape as ginger. There are flowers in late summer.
Turmeric has been recorded in old books such as the Herbs and the East Medical Treasure Book that "turmeric promotes detoxification of the liver and excels in bile secretion and physiology". In particular, among its main components, curcumin, which is a diketone compound, is known to have an excellent anticancer effect, and has effects such as antitumor, antioxidant, antiamyloid, and antiinflammatory. Curcumin also suppresses DNA damage and oxidation due to oxidation, and acts as an antioxidant and free radical scavenger. Furthermore, it was confirmed that curcumin has the effect of suppressing the generation of plaque in the brain, which is cited as a cause of Alzheimer's disease, and destroying the already generated plaque.
ところが、ウコンは、特有の味と匂いによりその飲用が非常に難しいという問題点がある。よって、従来より、ウコンから有効成分を抽出してウコンの有効成分を活用してきた。
例えば、クルクミンをアセトンに溶解し、セライトを加えた後、得られた粉末を、焼結されたガラス漏斗においてジヒドロゲンホスフェートが飽和されたシリカゲル上に位置させ、これを酢酸エチルとヘプタンの１：１混合物から再結晶する方法や、その他の方法などによってウコンの有効成分を抽出し、飲用し易い別の材料に加工してきた。
However, turmeric has a problem that it is very difficult to drink due to its unique taste and smell. Therefore, conventionally, the effective component of turmeric has been extracted from the turmeric and utilized.
For example, after dissolving curcumin in acetone and adding celite, the resulting powder is placed on a silica gel saturated with dihydrogen phosphate in a sintered glass funnel, which is a 1: 1 mixture of ethyl acetate and heptane. The active ingredient of turmeric has been extracted by a method of recrystallization from one mixture or other methods and processed into another material that is easy to drink.
しかし、上述したようにウコンの有効成分を抽出する方法は、非常に多くの工程を必要とし、このように抽出された有効成分から加工される材料は高価で販売されているから、大衆的に広く普及できないという欠点があった。
また、有効成分を抽出せずにウコン自体を飲用しようとする場合には、ウコン特有の苦味と匂いのため、消費者からの拒否反応を引き起こすという問題点があった。
特許文献１には嗜好性に優れた水溶性発酵ウコン抽出粉末及びその製造方法が開示されているが、この方法は本発明の発酵ウコン粉末の製造方法とは異なる。
However, as described above, the method of extracting the active ingredient of turmeric requires a large number of steps, and materials processed from the active ingredient extracted in this way are expensive and are widely sold. There was a drawback that it could not be widely used.
Moreover, when trying to drink turmeric itself without extracting an active ingredient, there was a problem of causing a rejection reaction from consumers due to the bitter taste and smell unique to turmeric.
Patent Document 1 discloses a water-soluble fermented turmeric extract powder excellent in palatability and a method for producing the same, but this method is different from the method for producing fermented turmeric powder of the present invention.
本発明は、上述したような要求によって導出されたもので、その目的は、ウコンの有効成分を増進させることができると共に、複雑ないろいろの工程を経ることなくウコン特有の苦味と匂いを除去することによりウコンの摂取を容易にしてさらに多くの人々に良質のウコンが普及できるようにすることにある。 The present invention has been derived from the above-described demands, and its purpose is to improve the active ingredients of turmeric and to remove the bitterness and smell peculiar to turmeric without going through various complicated steps. Therefore, it is intended to facilitate the intake of turmeric so that high-quality turmeric can be spread to more people.
上記目的を達成するために、本発明は、（ａ）ウコン粉末と水とを混合した混合物を殺菌する段階と、（ｂ）前記（ａ）段階の殺菌した混合物にアスペルギルス・カワチ及びリゾプス・オリゼーを接種した後、発酵させる段階と、（ｃ）前記（ｂ）段階の発酵させた混合物を乾燥させる段階とを含んでなることを特徴とする、発酵ウコン粉末の製造方法を提供する。 In order to achieve the above object, the present invention includes (a) a step of sterilizing a mixture of turmeric powder and water, and (b) a sterilized mixture of the step (a), wherein Aspergillus kawachi and Rhizopus oryzae A method for producing fermented turmeric powder is provided, which comprises a step of fermenting after inoculating and a step of (c) drying the fermented mixture of step (b).
また、本発明は、前記方法によって製造された発酵ウコン粉末を提供する。 Moreover, this invention provides the fermented turmeric powder manufactured by the said method.
また、本発明は、前記発酵ウコン粉末を含む食品を提供する。 Moreover, this invention provides the foodstuff containing the said fermented turmeric powder.
本発明の発酵ウコン粉末は、複雑な工程なしでウコン特有の苦味及び匂いを、本発明の適量の菌株を接種して発酵させる過程で簡単に除去するうえ、ウコンの有効成分を増進させることにより、健康志向食品として効果的に使用することができる。
しかも、ウコンの苦味及び匂いにより消費者が感じる摂取拒否反応を簡単に解消することができて、味及び嗜好度に優れたウコン粉末を提供することができる。
The fermented turmeric powder of the present invention easily removes the bitterness and odor peculiar to turmeric in the process of inoculating and fermenting the appropriate amount of the strain of the present invention without complicated processes, and by enhancing the active ingredients of turmeric. Can be used effectively as a health-oriented food.
Moreover, it is possible to easily eliminate the ingestion refusal reaction felt by consumers due to the bitter taste and smell of turmeric, and to provide a turmeric powder excellent in taste and taste.
以下、本発明を詳細に説明する。
本発明は、（ａ）ウコン粉末と水とを混合した混合物を殺菌する段階と、（ｂ）前記（ａ）段階の殺菌した混合物にアスペルギルス・カワチ（Ａｓｐｅｒｇｉｌｌｕｓ ｋａｗａｃｈｉ）及びリゾプス・オリゼー（Ｒｈｉｚｏｐｕｓ ｏｒｙｚａｅ）を接種した後、発酵させる段階と、（ｃ）前記（ｂ）段階の発酵させた混合物を乾燥させる段階とを含んでなることを特徴とする、発酵ウコン粉末の製造方法を提供する。
Hereinafter, the present invention will be described in detail.
The present invention includes (a) a step of sterilizing a mixture of turmeric powder and water, and (b) an aspergillus kawachi and a Rhizopus oryzae in the sterilized mixture of step (a). A method for producing fermented turmeric powder is provided, which comprises a step of fermenting after inoculating and a step of (c) drying the fermented mixture of step (b).
本発明の方法において、前記（ａ）段階のウコン粉末は、ウコンを７０〜８０℃の温度で５〜７時間熱風乾燥させた後、３０〜１８０メッシュに粉末化して製造することができ、好ましくはウコンを７０〜８０℃の温度で６時間熱風乾燥させた後、３０〜１８０メッシュに粉末化して製造することができるが、これに限定されない。 In the method of the present invention, the turmeric powder in the step (a) can be produced by drying turmeric at 70 to 80 ° C. for 5 to 7 hours and then pulverizing to 30 to 180 mesh. Can be produced by drying turmeric at 70 to 80 ° C. for 6 hours and then pulverizing to 30 to 180 mesh, but is not limited thereto.
本発明の方法において、前記（ａ）段階の混合物は、ウコン粉末と水を０．８〜１．２：８〜１０の重量比率で混合して製造することができ、好ましくは１：９の重量比率で混合して製造することができるが、これに限定されない、 In the method of the present invention, the mixture of step (a) can be prepared by mixing turmeric powder and water in a weight ratio of 0.8 to 1.2: 8 to 10, preferably 1: 9. It can be produced by mixing at a weight ratio, but is not limited to this,
また、本発明の方法において、前記（ａ）段階の殺菌は１１０〜１３０℃で１０〜２０分間行うことができ、好ましくは１２１℃で１５分間行うことができるが、これに限定されない。 In the method of the present invention, the sterilization in the step (a) can be performed at 110 to 130 ° C. for 10 to 20 minutes, preferably at 121 ° C. for 15 minutes, but is not limited thereto.
また、本発明の方法において、前記（ｂ）段階の接種は、（ａ）段階の殺菌した混合物の重量に対してアスパルギルス・カワチ４〜６％及びリゾプス・オリゼー４〜６％を接種することができ、好ましくは（ａ）段階の殺菌した混合物の重量に対してアスパルギルス・カワチ５％及びリゾプス・オリゼー５％を接種することができる。前記菌株らは、ウコンで特異的によく生長し、ウコンの苦味を改善させることが可能な菌株を選別して適量を接種したものである。菌株の種類及び接種量が前記範囲を外れる場合、ウコンの嗜好度が減少するという問題点がある。 In the method of the present invention, the inoculation in the step (b) is inoculation with 4-6% Aspargillus kawachi and 4-6% Rhizopus oryzae based on the weight of the sterilized mixture in the step (a). Preferably, 5% Aspargillus kawachi and 5% Rhizopus oryzae can be inoculated with respect to the weight of the sterilized mixture in step (a). The strains are those that have been grown specifically and well in turmeric and inoculated with an appropriate amount by selecting a strain that can improve the bitter taste of turmeric. When the strain type and the inoculation amount are out of the above ranges, there is a problem that the preference of turmeric decreases.
また、本発明の方法において、前記（ｂ）段階の発酵は２８〜３２℃及び１００〜２００ｒｐｍで２〜４日間行うことができ、好ましくは３０℃及び１５０ｒｐｍで３日間行うことができるが、前記方法で発酵することがウコン特有の苦味及び香りを減少させる。発酵を介して製造されたウコン粉末は、容易に腐敗又は変質しないという利点がある。さらに、ウコンの有効成分を増進させることができるうえ、体内吸収率を増加させて消化及び吸収が容易である。 In the method of the present invention, the fermentation in the step (b) can be performed at 28 to 32 ° C. and 100 to 200 rpm for 2 to 4 days, preferably 30 ° C. and 150 rpm for 3 days. Fermenting in a way reduces the bitterness and aroma typical of turmeric. Turmeric powder produced through fermentation has the advantage that it does not rot or change easily. Furthermore, the active ingredient of turmeric can be promoted, and the absorption rate in the body is increased to facilitate digestion and absorption.
また、本発明は、前記方法で製造された発酵ウコン粉末を提供する。 Moreover, this invention provides the fermented turmeric powder manufactured by the said method.
また、本発明は、前記発酵ウコン粉末を含む食品を提供する。本発明の発酵ウコン粉末は様々な食品などに混合して使用できる。前記食品の例としては、水、飲料、醤類、コーヒー、ヨーグルト、乳製品、麺類、小麦粉、ジャム類、豆腐、ソーセージ、肉類加工食品、チュインガム、キャンデー、塩、パン、菓子、酢、飲料、チョコレート、食品粉末及びアイスクリームなどを挙げることができるが、これに限定されない。 Moreover, this invention provides the foodstuff containing the said fermented turmeric powder. The fermented turmeric powder of the present invention can be used by mixing with various foods. Examples of the food include water, beverages, soy sauce, coffee, yogurt, dairy products, noodles, flour, jams, tofu, sausage, processed meat foods, chewing gum, candy, salt, bread, confectionery, vinegar, beverages, Examples include, but are not limited to, chocolate, food powder, and ice cream.
以下、本発明の実施例を挙げて詳細に説明する。但し、下記実施例は本発明を例示するものに過ぎず、本発明の内容を限定するものではない。 Hereinafter, examples of the present invention will be described in detail. However, the following examples merely illustrate the present invention and do not limit the contents of the present invention.
＜製造例１：発酵ウコン粉末の製造方法＞
（ａ）ウコンを７０〜８０℃の温度で６時間熱風乾燥させた後、３０〜１８０メッシュに粉末化して製造されたウコン粉末と、水とを１：９の重量比率で混合した混合物を１２１℃で１５分間殺菌した。
（ｂ）前記（ａ）段階の殺菌した混合物の重量に対して、アスペルギルス・カワチ（Ａｓｐｅｒｇｉｌｌｕｓ ｋａｗａｃｈｉ）５％及びリゾプス・オリゼー（Ｒｈｉｚｏｐｕｓ ｏｒｙｚａｅ）５％を接種した後、３０℃及び１５０ｒｐｍで３日間発酵させた。
（ｃ）前記（ｂ）段階の発酵させた混合物を乾燥させた。
<Production Example 1: Method for producing fermented turmeric powder>
(A) A mixture of turmeric powder produced by pulverizing turmeric at a temperature of 70 to 80 ° C. for 6 hours and then pulverizing to 30 to 180 mesh and water in a weight ratio of 1: 9 is 121. Sterilized at ° C for 15 minutes.
(B) Fermented at 30 ° C. and 150 rpm for 3 days after inoculation with 5% Aspergillus kawachi and 5% Rhizopus oryzae based on the weight of the sterilized mixture of step (a) I let you.
(C) The fermented mixture of step (b) was dried.
＜実施例１：菌株の接種量による発酵ウコン粉末の官能検査＞
前記製造例１の方法で製造された発酵ウコン粉末（製造例１）と、前記製造例１の方法で製造するが、前記（ｂ）段階の菌株接種及び発酵を行わずに製造されたウコン粉末（比較例１）と、前記製造例１の方法で製造するが、アスペルギルス・カワチ及びリゾプス・オリゼーを混合物の重量に対してそれぞれ３％ずつ添加して製造された発酵ウコン粉末（比較例２）と、前記製造例１の方法で製造するが、アスペルギルス・カワチ及びリゾプス・オリゼーを混合物の重量に対してそれぞれ７％ずつ添加して製造された発酵ウコン粉末（比較例３）に一定量の水を混合した後、一般人３０名を対象として官能検査を行ってその結果を下記表１に示した。
官能検査項目は、色、香り、味及び全体的な嗜好度であり、５点尺度法によって５点を満点として次の評価基準によって被試験者が点数を記録した後、それらの平均値を求めて記録した。５：非常に良い、４：良い、３：普通、２：悪い、１：非常に悪い。
<Example 1: Sensory test of fermented turmeric powder based on inoculation amount of strain>
Fermented turmeric powder (Production Example 1) produced by the method of Production Example 1 and turmeric powder produced by the method of Production Example 1 but without the bacterial strain inoculation and fermentation in the step (b) (Comparative Example 1) and fermented turmeric powder produced by adding 3% each of Aspergillus kawachi and Rhizopus oryzae to the weight of the mixture (Comparative Example 2). A certain amount of water is added to the fermented turmeric powder (Comparative Example 3) produced by adding 7% each of Aspergillus kawachi and Rhizopus oryzae to the weight of the mixture. Then, a sensory test was conducted on 30 ordinary people, and the results are shown in Table 1 below.
The sensory test items are color, fragrance, taste, and overall preference. After 5 points are scored by the 5-point scale method, the test subject records the scores according to the following evaluation criteria, and then the average value is obtained. Recorded. 5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad.
官能検査
その結果、表１から分かるように、色に対する嗜好度では全ての項目間に大きな差を示していないが、香りと味に対する嗜好度では本発明の製造例１の方法で製造された発酵ウコン粉末が最も高い嗜好度を示した。
そして、全体的な嗜好度においても本発明の発酵ウコン粉末が最も高い嗜好度を示した。
よって、本発明のアスペルギルス・カワチ及びリゾプス・オリゼーをそれぞれ５％接種して製造された発酵ウコン粉末は、ウコン特有の苦味が減少して誰でも拒否感なく摂取することができることが分かった。
As a result, as can be seen from Table 1, the degree of preference for color does not show a large difference between all items, but the degree of preference for fragrance and taste is fermented turmeric powder produced by the method of Production Example 1 of the present invention. Showed the highest preference.
And also in the overall preference, the fermented turmeric powder of the present invention showed the highest preference.
Therefore, it was found that the fermented turmeric powder produced by inoculating 5% each of Aspergillus kawachi and Rhizopus oryzae according to the present invention has a reduced bitterness peculiar to turmeric and can be taken by anyone without refusal.
＜実施例２：菌株の種類による発酵ウコン粉末の苦味の程度評価＞
前記実施例１の結果、最適の菌株添加量をそれぞれ５％と決定し、菌株の種類による発酵ウコン粉末の苦味の程度を評価してその結果を下記表２に示した。
まず、製造例１の方法で製造された発酵ウコン粉末（製造例１）と、前記製造例１の方法で製造するが、前記（ｂ）段階の菌株、すなわちアスペルギルス・オリゼー（Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ）及びアスペルギルス・ソイゼ（Ａｓｐｅｒｇｉｌｌｕｓ ｓｏｙｚａｅ）を２：１の重量比率で混合した菌株混合物を前記（ａ）段階の殺菌した混合物の重量に対して１０％接種して製造された発酵ウコン粉末（比較例４）に一定量の水を混合した後、一般人３０名を対象として苦味の程度を評価するようにした。
５点尺度法によって５点を満点として次の評価基準によって被試験者が点数を記録した後、それらの平均値を求めて記録した。５：非常に苦い、４：苦い、３：普通、２：少し苦い、１：苦くない
<Example 2: Evaluation of degree of bitterness of fermented turmeric powder according to strain type>
As a result of Example 1, the optimum addition amount of each strain was determined to be 5%, the degree of bitterness of the fermented turmeric powder according to the type of strain was evaluated, and the results are shown in Table 2 below.
First, fermented turmeric powder (Production Example 1) produced by the method of Production Example 1 and the method of Production Example 1 were prepared. However, the strains in the stage (b), namely Aspergillus oryzae and Aspergillus, were produced. A fermented turmeric powder (Comparative Example 4) produced by inoculating 10% of the weight of the sterilized mixture of step (a) with a strain mixture in which Soyze (Aspergillus soyzae) was mixed at a weight ratio of 2: 1 After mixing a certain amount of water, the degree of bitterness was evaluated for 30 ordinary people.
The test subject recorded scores based on the following evaluation criteria, with 5 points being a perfect score by the 5-point scaling method, and then the average value was obtained and recorded. 5: Very bitter, 4: Bitter, 3: Normal, 2: Slightly bitter, 1: Not bitter
苦味の程度
表２より、本発明の菌株を接種して製造された発酵ウコン粉末が比較例４に比べて低い苦味を示すため、アスペルギルス・カワチ及びリゾプス・オリゼー菌株が、発酵ウコン粉末におけるウコン特有の苦味を減少させることに最も適した菌株であることが分かった。 From Table 2, since the fermented turmeric powder inoculated with the strain of the present invention has a lower bitterness than Comparative Example 4, Aspergillus kawachi and Rhizopus oryzae strains have a bitterness peculiar to turmeric in the fermented turmeric powder. It turned out to be the most suitable strain to reduce.
Claims (3)
（ａ）ウコン粉末と水を０．８〜１．２：８〜１０の重量比率で混合した混合物を、１１０〜１３０℃で１０〜２０分間殺菌する段階と、
（ｂ）前記（ａ）段階の殺菌した混合物の重量に対してアスペルギルス・カワチ（Ａｓｐｅｒｇｉｌｌｕｓ ｋａｗａｃｈｉ）４〜６％及びリゾプス・オリゼー（Ｒｈｉｚｏｐｕｓ ｏｒｙｚａｅ）４〜６％を接種した後、２８〜３２℃及び１００〜２００ｒｐｍで２〜４日間発酵させる段階と、
（ｃ）前記（ｂ）段階の発酵させた混合物を乾燥させる段階と、を含んでなることを特徴とする、
発酵ウコン粉末の製造方法。 A method for producing fermented turmeric powder,
(A) sterilizing a mixture of turmeric powder and water in a weight ratio of 0.8 to 1.2: 8 to 10 at 110 to 130 ° C. for 10 to 20 minutes;
(B) after inoculating 4-6% Aspergillus kawachi and 4-6% Rhizopus oryzae on the weight of the sterilized mixture of step (a), Fermenting at 100-200 rpm for 2-4 days;
(C) drying the fermented mixture of step (b), characterized in that
A method for producing fermented turmeric powder.
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| KR101683030B1 (en) * | 2015-07-24 | 2016-12-06 | 한남대학교 산학협력단 | A composition comprising the extract of fermented Curcuma longa L. and the compound extracted therefrom for preventing and treatment of cancer |
| KR101969816B1 (en) * | 2017-06-02 | 2019-04-17 | 전라남도 | Method for preparing fermented curcuma root and food composition comprising thereof |
| KR102024200B1 (en) * | 2017-11-15 | 2019-09-24 | 대한민국 | Manufacturing method of Fermented Curcuma Longa L. with decreased bitterness and improved anti-inflammatory effect |
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| JP3572281B2 (en) * | 2001-09-17 | 2004-09-29 | 和弘 小谷 | Fermented health food using deep ocean water and method for producing the same |
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