A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/223 (2006.01) A23L 1/00 (2006.01) A23L 1/10 (2006.01) A23L 1/212 (2006.01) A23L 1/30 (2006.01)
Patent
CA 2269509
A ginger plant containing curcumin, such as Ukon or turmeric, is enhanced for 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°C. Prior to the addition of red yeast and mold and fermenting, the mixture can be sterilized for 1/2 to 1 1/2 hours at 110 to 130°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°C.
Hatsuk Corporation
Ridout & Maybee Llp
LandOfFree
Process for preparing ukon for food does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for preparing ukon for food, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing ukon for food will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-1355155