Turmeric-containing cooking oils and fats

• US 6,497,908 B1
• Filed: 07/14/2000
• Issued: 12/24/2002
• Est. Priority Date: 07/19/1999
• Status: Expired due to Fees

• Current Assignee: Seiri Oshiro
• Original Assignee: Seiri Oshiro
• Inventors: Oshiro, Seiri
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US09/616,417
• Time in Patent Office: 893 Days
• Field of Search: 426/238, 426/248, 426/601, 426/650, 426/486
• US Class Current: 426/238
• CPC Class Codes: A23D 9/007 characterised by ingredients other than fatty acid triglycerides
• CPC Class Codes: A23D 9/02 characterised by the production or working-up
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives

Abstract

One species or a mixture of a plurality of species of turmeric, which are made to contain a water content and dried after being irradiated with a far infra-red ray, is soaked in cooking oils and fats. A far infra-red ray is further irradiated, so that oil-soluble ingredients are dissolved. As a result, active ingredients, which are easy to be absorbed in intestines, are generated from the raw turmeric, the oil-soluble ingredients of the turmeric, such as curcumin, essential oil, etc. are dissolved in the cooking oils and fats to facilitate the absorption in intestines, and an offensive smell and a bitterness, which are peculiar to turmeric, are removed.

Claims

1. Turmeric-containing cooking oils or fats containing oil-soluble ingredients of turmeric, which are eluted from a rhizome of the turmeric and low molecular substances generated by decomposing macromolecular substances in the turmeric.

2. The turmeric-containing cooking oils or fats according to claim 1,

wherein offensive smell and bitterness ingredients of the turmeric are removed from the oil-soluble ingredients of the turmeric.

3. The tunneric-containing cooking oils or fats according to claim 1,

wherein the turmeric is a mixture of one or a plurality of turmeric, wild turmeric, and zedoary, which belong to Curcuma Genus.

4. A method manufacturing turmeric-containing cooking oils or fats, comprising:

irradiating turmeric which contains water with a far infra-red ray; and

selectively dissolving oil-soluble ingredients existing in turmeric in cooking oils or fats by soaking the turmeric in the cooking oils or fats.

5. The method according to claim 4, further comprising:

irradiating with a far infra-red ray the turmeric soaked in cooking oils or fats for selectively dissolving the oil-soluble ingredients in the cooking oils or fats.

6. The method according to claim 4, wherein the turmeric is dried powder of a rhizome of the turmeric.

7. The method according to claim 4, wherein

the turmeric is fermented turmeric obtained by performing a fermentation process for a rhizome of the turmeric.

8. A method manufacturing turmeric-containing cooking oils or fats, comprising:

selectively dissolving oil-soluble ingredients existing within turmeric in cooking oils and fats by soaking the turmeric in the cooking oils and fats; and

eluting oil-soluble ingredients from turmeric by applying an ultra-sonic wave to the turmeric soaked in cooking oils or fats.