Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Reexamination Certificate
2004-12-21
2009-11-17
Wong, Leslie (Department: 1794)
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
C426S521000, C426S650000
Reexamination Certificate
active
07618665
ABSTRACT:
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 koji mold. 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 koji mold. 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 theMonascusgenus. The water content is adjusted to 50 to 75 weight percent using water at 80° C. to 90° C. followed by sterilization at 110° C. to 130° C. for ½ to 1½ hours at atmospheric pressure. The one or more molds of theMonascusgenus are added followed by fermentation at 25 to 40° C. for 5 to 1000 hours. The fermented mixture is force air dried using air at 40° C. to 50° C. for 5 to 9 hours.
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Coughenour Clyde I.
Wong Leslie
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