PURPOSE: A method for effectively extracting curcumine which is an active ingredient of Curcumae longae rhizoma is provided to remove the bitter taste and smell of Curcuma longa L. and to enhance curcumine ingredient.CONSTITUTION: A method for extracting curcumine which is an active ingredient of Curcuma longa L. comprises: a step of cutting Curcuma longa L. in a length of 2-5 mm a step of maturing cut Curcuma longa L. at 4-5 Deg. C. for 60-150 days a step of adding 0.001-10 wt% of enzyme to Curcuma longa L. and decomposing Curcuma longa L. at 30-60 Deg. C. and 20 rpm for 4-48 hours a step of adding ethanol to the fermented Curcuma longa L. liquid and a step of concentrating the extract at reduced pressure and freeze-drying. The enzyme is cellulase, hemicellulase, or pectinase.COPYRIGHT KIPO 2013[Reference numerals] (AA) Process of washing Curcuma longa L. (BB) Process of cutting (CC) Low temperature natural maturing process (DD) Enzyme fermentation process (EE) Process of extracting fermented Curcuma longa L. (FF) Fermented Curcuma longa L. extract (GG) Product 1 (HH) Process of concentrating (II) Fermented Curcuma longa L. concentrate (JJ) Process of drying (KK) Process of pulverizing (LL) Fermented Curcuma longa L. extract powder (MM) Product 2본 발명은 저온자연숙성과 효소분해 및 추출과정을 통하여 울금의 유효성분인 쿠르쿠민의 추출 방법을 개시하며 울금의 특유의 쓴맛과 냄새를 없애주고, 그 유효성분인 쿠르쿠민 성분을 현저히 증가시키는 효율적인 추출 방법을 제공한다.
