Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Involving wave energy of the sonic or pulsating type
Reexamination Certificate
2000-07-14
2002-12-24
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Involving wave energy of the sonic or pulsating type
C426S248000, C426S601000, C426S650000, C426S486000
Reexamination Certificate
active
06497908
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to turmeric-containing cooking oils and fats and a manufacturing method thereof, and more particularly to turmeric-containing cooking oils and fats which are made to be easily absorbed in intestines by dissolving oil-soluble ingredients of turmeric, such as curcumin, essential oil, etc., in the cooking oils and fats, and from which an offensive smell and a bitterness, which are peculiar to the turmeric, are removed.
2. Description of the Related Art
Conventionally, a rhizome of turmeric, which is a kind of herb, is decocted in an earthenware teapot and taken as a decoction. For decoction in earthenware, generally, a couple of pinches of sliced dried turmeric are put into an appropriate quantity of water, boiled down for 30 minutes or an hour to one half of the original quantity of water, filtered, and taken.
Or, a rhizome of fresh turmeric is grated with a grater in the same way Japanese horseradish is grated, and taken with water. Additionally, some regular drinkers soak turmeric in shochu (clear liquor), awamori (Okinawan spirit), etc., and drink as turmeric liquor by choice.
Recently, raw turmeric is generally used by being dried with hot air and powdered for ease of use, marketed as powdered medicine or tablets, and taken with water.
However, the conventional turmeric usage has the following disadvantages and problems.
1. It is troublesome and time-consuming to decoct turmeric in an earthenware teapot.
2. Fresh turmeric grated by a grater has peculiar offensive smell and bitterness, and is difficult to be taken, and besides, the oil-soluble ingredients such as curcumin, essential oil, etc., are difficult to be absorbed in intestines due to the reasons to be described later.
3. Since also the peculiar offensive smell and bitterness are dissolved in turmeric liquor in addition to the oil-soluble ingredients such as the curcumin, essential oil, etc., which are absorbable in intestines, it is difficult to be consumed.
4. Turmeric processed into tablets can be taken relatively easily. However, its efficacious ingredients are difficult to be absorbed in intestines due to the reasons to be described later.
5. Powdered turmeric is difficult be taken because of the peculiar offensive smell and bitterness similar to fresh grated turmeric, and in addition, the oil-soluble efficacious ingredients are difficult to be absorbed in intestines.
Here, details of the above described disadvantages and problems are further explained. Turmeric is mainly composed of oil-soluble ingredients such as curcumin and essential oil or an essential oil ingredient, the generic name for the essential oil, and the water-soluble ingredients, typified by offensive smell and bitterness ingredients.
The oil-soluble ingredients are dissolved in ethanol and oils and fats, but not in water. In the meantime, the water-soluble ingredients such as part of the offensive smell ingredient, and the bitterness ingredient are dissolved in water, but not in oils and fats.
If turmeric in tablet form or fresh grated turmeric is taken with water, its oil-soluble ingredients remain locked in turmeric powder, and most of the ingredients are excreted outside the human body without being absorbed in intestines.
Originally, turmeric must be taken after its efficacious ingredients are generated by being decocted, and a synergistic effect is achieved by mixing the generated efficacious ingredients with curcumin and essential oil. Accordingly, for the above described powdered or tablet-form turmeric, which are obtained only by being dried and powered without being decocted, their efficacious ingredients are not generated. Therefore, the synergistic effect with curcumin and essential oil cannot be expected, and the efficacy is lower than that of turmeric decocted in an earthenware teapot.
That is, even if powdered or tablet-form turmeric, or fresh grated turmeric is taken with water, the efficacy inherent in turmeric is not great enough to maintain and promote health.
Furthermore, since the oil-soluble ingredients of turmeric are sufficiently dissolved in turmeric liquor made by soaking turmeric in shochu, awamori, etc., due to the existence of ethanol, the oil-soluble ingredients are easily absorbed in intestines if the turmeric liquor is consumed. However, because the peculiar offensive smell and bitterness ingredients are water-soluble, these ingredients are dissolved in the turmeric liquor in which ethanol and water are mixed. For this reason, the peculiar offensive smell and bitterness are imparted to the turmeric liquor, leading to difficulty in consuming the turmeric liquor.
SUMMARY OF THE INVENTION
To overcome the above described problems, according to a preferred embodiment of the present invention, the oil-soluble ingredients of turmeric, such as curcumin, essential oil, etc., are dissolved in cooking oils and fats. As a result, the oil-soluble ingredients become easier to be absorbed in intestines, and at the same time, the offensive smell land bitterness ingredients of turmeric can be removed from cooking oils and fats by soaking turmeric in the cooking oils and fats, and by selectively eluting only the oil-soluble ingredients without dissolving the offensive smell and bitterness ingredients in the cooking oils and fats.
According to another preferred embodiment of the present invention, active (efficacious?) ingredients are newly generated by irradiating turmeric with a far infra-red ray after the turmeric is soaked in water beforehand and made to have a water content. This is based on the phenomenon that active ingredients can be generated by irradiating with a far infra-red ray turmeric having a water content. Also the newly generated oil-soluble ingredients can be dissolved along with curcumin and essential oil, which are inherent in turmeric, by soaking the turmeric processed as described above in cooking oils and fats.
According to a further preferred embodiment of the present invention, by using for cooking the oils and fats in which the oil-soluble ingredients of turmeric, such as curcumin, essential oil, etc., are dissolved, and from which the offensive smell and bitterness are removed, it becomes possible to make superior turmeric product which ensures that efficacious ingredients such as curcumin, essential oil, etc., can naturally be taken on a day-to-day basis.
Here, turmeric may be one of turmeric, Haruukon (wild turmeric: botanical name is
Curcuma aromatica
Salisb), and gajyutsu (zedoary: botanical name is
Curcuma zedoaria
Roscoe), which belong to Curcuma Genus, or their mixture.
Furthermore, turmeric-containing oils and fats may further contain the oil-soluble ingredients of one or more herbal species.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
Explained first is how to facilitate the absorption of oil-soluble ingredients in intestines by dissolving the oil-soluble ingredients of turmeric, such as curcumin, essential oil, etc., in cooking oils and fats, and how to remove the offensive smell and bitterness ingredients from the cooking oils and fats by selectively dissolving not the offensive smell and bitterness ingredients but only the oil-soluble ingredients with the soaking of the turmeric in the cooking oils and fats.
Provided next is the explanation about how to newly generate active ingredients by irradiating turmeric with a far infra-red ray after the turmeric is soaked in water beforehand and made to have a water content, since active ingredients can be generated by irradiating with a far infra-red ray turmeric having a water content, and how to dissolve also the oil-soluble ingredients that are newly generated along with curcumin and essential oil, which are inherent in the turmeric, by soaking the turmeric processed as described above in cooking oils and fats.
Provided further is the explanation about how to make cooking oils and fats in which the oil-soluble ingredients such as curcumin, essential oil, etc., are dissolved, and from which the offensive smell and bitterness are removed, and about (how to make
Greer Burns & Crain Ltd.
Paden Carolyn
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