Manufacturing method of Fermented Curcuma Longa L. with decreased bitterness and improved anti-inflammatory effect

摘要

The present invention relates to a method for producing fermented turmeric with reduced bitterness and an increased anti-inflammatory effect. The fermented turmeric produced by the method of the present invention has a reduced bitter taste, but has an excellent anti-inflammatory effect, resulting in unpleasant foods due to its unique bitter taste. It is possible to improve the use of turmeric because it improves the palatability of the conventional turmeric, which has limitations in using it, and shows the inhibitory effect of inflammation-related factors without adversely affecting the survival of cells.