KR101735666B1

KR101735666B1 - Edible-oil containing cordyceps militaris and manufacturing process thereof

Info

Publication number: KR101735666B1
Application number: KR1020150055744A
Authority: KR
Inventors: 이용화
Original assignee: 이용화
Priority date: 2015-04-21
Filing date: 2015-04-21
Publication date: 2017-05-24
Also published as: KR20160125062A

Abstract

In the present invention, various edible oils such as soybean oil, corn oil, seed oil, olive oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, By incorporating pharmacological ingredients, it is possible to promote the health of consumers when consumed, and it is possible to very effectively remove the odor generated from food ingredients such as fish or meat when cooking various foods using cooking oil. And a manufacturing method thereof.
(A) drying cyanobacteria grown with turmeric and artificial cultivation and then pulverizing the dried cyanobacteria to a nano particle size; (b) heating any one edible oil selected from soybean oil, corn oil, rapeseed oil, olive oil, sesame oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, Adding 0.1 to 1.0% by weight of a powdery mushroom powder and 0.1 to 1.0% by weight of a sulfurized powder to 98.0 to 99.8% by weight of the edible oil heated to 60 to 70 캜, and mixing the mixture while stirring evenly; (c) fermenting and aging the mixture of the edible oil, the Chinese cabbage powder and the sulfur powder at 60 to 70 캜 for 24 to 48 hours; (d) filtering the fermented and fermented edible oil containing the Chinese caterpillar fungus and the sulfur component, followed by cooling to room temperature; (e) aging the edible oil cooled at room temperature in a refrigerated room at 3-5 DEG C for 24-48 hours.

Description

Technical Field [0001] The present invention relates to a edible oil for cordyceps and a manufacturing method thereof,

More particularly, the present invention relates to a method for producing edible oil of caterpillar fungus, and more particularly, to a method for producing edible oil of caterpillar fodder and a method for producing the edible oil, , And red pepper seed oil (edible oil), it is possible to improve the health of consumers when consumed by making them contain phytotoxic components of Chinese caterpillar fungus and ganghwang (薑黄). Also, when cooking various foods using cooking oil, The present invention relates to a cooking oil for caterpillar fungus, and a method for producing the same.

Generally, edible oil is a glyceride fatty acid ester (Glyceride) obtained from animal or plant seeds, nuts, fruits, etc. It is added as a seasoning to give a flavor feeling when cooking food, or fried or roasted various fish or meat Refers to the edible oil used.

In Korea, sesame oil extracted from sesame, perilla oil extracted from perilla, soybean oil extracted from soybean, corn oil extracted from corn oil and cottonseed oil have been used as edible oils. Recently, as trade with foreign countries has become active, olive oil, palm oil, A variety of edible oils such as rapeseed oil, safflower oil, peanut oil, and sunflower oil are imported and used.

Among these edible oils, vegetable cooking oil contains many unsaturated fatty acids (including double bond carbon), and animal cooking oil contains many saturated fatty acids.

On the other hand, when cooking oil is used for cooking such as frying, roasting, dipping and boiling in a home, there is a problem that when the cooking oil is heated, an offensive odor is generated in the cooking oil and the quality of the cooking oil is lowered .

In addition, the edible oil introduced into the body together with food may be used as an energy source in the body, but may cause arteriosclerosis or hypercholesterolemia.

In recent years, techniques for imparting functionality to edible oils have been developed. For example, Korean Patent Registration No. 10-1053985 entitled " Method for producing edible oil containing green tea component, Is proposed.

The prior art 1 includes a step S1 of extracting tea leaves or ground tea leaves with an aqueous solution of 90-98 v / v ethanol; (S2) of concentrating the filtrate by a centrifugal separation, decantation, or filtration, and concentrating the filtrate by 1-10 ° brix: a step (S3) of mixing the green tea extract of the 1-10 ° Brrix with the edible oil And further comprising a step of mixing an emulsifier with a green tea extraction filtrate of 1-10 ° Bricks prior to the step (S3).

However, the prior art 1 can prevent the cooking oil from being precipitated or searched to some extent as the green tea component is contained in the cooking oil, and the odor generated from the ingredients during the cooking of the food by the deodorizing function of the green tea can be removed to some extent However, since the pharmacological component of green tea is limited, there is a problem that it is very limited in promoting health promotion of consumers.

On the other hand, Korean Patent Registration No. 10-1324466 (hereinafter referred to as "Prior Art 2") has been proposed as another example of a technology imparting functionality to edible oil.

The above-mentioned prior art 2 is a method for preparing a rice cake, comprising the steps of: (a) preparing a mushroom, molokia, ginger, and rice straw in a moisture content of 5% or less and pulverizing them to a size of 20 micrometers to 100 micrometers; (b) mixing the crushed mushroom: molokia: ginger: rice straw in the ratio of 60: 20: 10: 10 in the step (a); (c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 25 ° C to 40 ° C for 3 to 15 days; (e) mixing the fermented material of step (d): purified water at a weight ratio of 1: 2 and extracting the mixture at a temperature of 40 to 55 ° C for 1 to 3 hours; (f) filtering the extracted liquid from the step (e) to obtain a mushroom fermented extract; (g) lyophilizing the mushroom fermentation extract of step (f) and pulverizing it; (h) adding to the edible oil at a weight ratio of 0.05 to 5% of the mushroom fermentation powder of step (g) and stirring for 1 to 6 hours.

However, since the above-mentioned prior art 2 has a complicated manufacturing process and high cost of the mushroom itself, it is possible to use the edible oil There is a problem that the cost is high.

Accordingly, the present inventors have found that when the pharmacological ingredients of the Chinese cabbage and turmeric are added to the cooking oil, they can greatly contribute to the health promotion of the consumer, and when the food is fried or fried, the characteristic odor of the food can be effectively removed The present invention has been developed.

Patent Document 1: Korean Registered Patent Publication No. 10-1053985, "Method for producing edible oil containing green tea component ". Patent Document 2: Korean Registered Patent Publication No. 10-1324466, "Method for producing functional cooking oil ".

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems and it is an object of the present invention to provide a soybean oil, corn oil, seed oil, olive oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, It is intended to provide a new caterpillar frying oil which can enhance the health of consumers when they are consumed by containing various kinds of edible oil (edible oil) with pharmacological components of caterpillar fungus and ganghwang (黄黄).

Another object of the present invention is to provide a new caterpillarfish cooking oil which can effectively remove the odor generated from food ingredients such as fish and meat when cooking various foods using cooking oil.

It is still another object of the present invention to provide a method for producing a new Chinese cabbage vegetable oil having the above functions.

In order to accomplish the above object, the present invention provides a method for producing a cyanobacteria seed culture, comprising the steps of: (a) drying cyanobacteria and artificially cultivated caterpillar fungus, followed by pulverization into a nano particle size; (b) heating any one edible oil selected from soybean oil, corn oil, rapeseed oil, olive oil, sesame oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, Adding 0.1 to 1.0% by weight of a powdery mushroom powder and 0.1 to 1.0% by weight of a sulfurized powder to 98.0 to 99.8% by weight of the edible oil heated to 60 to 70 캜, and mixing the mixture while stirring evenly; (c) fermenting and aging the mixture of the edible oil, the Chinese cabbage powder and the sulfur powder at 60 to 70 캜 for 24 to 48 hours; (d) filtering the fermented and fermented edible oil containing the Chinese caterpillar fungus and the sulfur component, followed by cooling to room temperature; (e) aging the edible oil cooled at room temperature in a refrigerated room at 3-5 DEG C for 24-48 hours.

The edible oil of Cordyceps, according to the present invention, is manufactured through the above-described production process, and has a characteristic that 98.0-99.8% by weight of edible oil is contained in 0.1-1.0% by weight of cordyceps powder and 0.1-1.0% by weight of sulfur dioxide powder.

When the present invention is applied, various edible oils such as soybean oil, corn oil, seed oil, olive oil, sesame oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, When the fermented and fermented edible oil is aged at a temperature of 60 to 70 ° C in a mixed state at a predetermined ratio, and the fermented and aged edible oil is aged under refrigeration conditions, the pharmacological components of the Chinese cabbage and turmeric are abundant Therefore, there is an effect that the health of the consumer is further improved when the food prepared with the edible oil of the Chinese cabbage according to the present invention is ingested.

In addition, when the Chinese cabbage fish oil according to the present invention is used for frying or frying raw materials such as fish or meat, the specific odor generated from the food ingredients is effectively removed by the action of the sulfur content contained in the cooking oil.

Further, the pharmacological action of the above-mentioned Chinese caterpillar fungus and the sulfuric acid component does not spoil the edible oil, and there is an effect that preservability is improved because no sediment is generated.

Hereinafter, preferred embodiments of the present invention will be described in detail.

In the method for manufacturing the Chinese cabbage oil according to the present invention, the Chinese cabbage and the artificially cultivated Chinese caterpillar fungus are first dried and then pulverized into a nano particle size.

Then, in the container, any one of cooking oil selected from soybean oil, corn oil, vegetable oil, olive oil, sesame oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, Lt; 0 > C.

As described above, 0.1 to 1.0% by weight of cordyceps powder and 0.1 to 1.0% by weight of a sulfurized powder are added to 98.0 to 99.8% by weight of the edible oil heated to 60 to 70 캜 and mixed while stirring evenly.

The edible oil mixture obtained by mixing the edible oil, the Chinese cabbage powder and the sulfur powder was fermented at 60 to 70 ° C for 24 hours to 48 hours, and then the fermented and fermented edible oil mixture containing the Chinese cabbage and cauliflower components was filtered , And cooled to room temperature.

Then, the edible oil cooled to room temperature is aged in a refrigerated room at 3-5 캜 for 24-48 hours to obtain the edible oil of the present invention. When the thus prepared edible oil is packed in a container for each unit capacity, will be.

The components of Cordyceps sinensis applied to the present invention are shown in Table 1 below.

Composition table of Cordyceps moisture Crude protein Crude fat carbohydrate Crude fiber Ash
18.84% 25-30% 8.4% 28.90% 18.53% 4.10%
Codisepin
(Charging place) Codisepic acid
(Total acetic acid) Polysaccharide
(Total seconds) vitamin
(mg / g)
Trace element
(ppm / g)
a very small amount
7.6%
11.2%
V.A V.B12 Se Zn Cu 0.314 0.02 0.14 13.9 2.8

Cordycepin is a 3'-deoxadenosine which is an isomer of quinic acid. It is involved in the genetic information of the cell. In addition, Cordycepin is a quinic acid isomer of Quinic acid. Thereby inhibiting the generation of cancer cells.

It is also known that the cordycepin component acts to inhibit the growth of streptococcus, anthrax, porcine hemorrhagic sepsis, and staphylococcus.

In addition, Cordycepic acid (D-manitol) is known to be absorbed and circulated in the blood to lower the internal pressure of the head and eyes, to suppress the development of hydrocephalus, and to act as a diuretic (diuretic).

It is also known that Polysacharides enhance the surface tension of the Cordyceps, and protect the heart and liver, inhibit cancer development and prevent aging.

In addition, vitamin B ₁₂ in the compositional table of the Chinese caterpillar fungus is present only in animal food, and it is contained in cordyceps. It is effective not only in malignant anemia but also in brain activity, strengthening mental concentration and memory strengthening, It is known that it protects the liver while giving it.

It has been known that the pharmacological action of Cordyceps sinensis is enhanced by enhancing the immune function when taken from the past and enhancing the natural healing ability. Recently, it has been known that the ingredients as shown in Table 1 are contained. Efforts have been made to develop various therapeutic drugs such as nourishing tonics and health foods.

On the other hand, turmeric (薑黄) applied to the present invention is a plant having a plant shape of 90-150 cm in the shape of ground-like part, and a root part consisting of root stem and root root resembling ginger.

As shown in Fig. 1, the root of the turmeric is similar to ginger, but the rhizome is massive. The section cut horizontally is yellow and has a direction (fragrance), thinner than ginger, and thicker than gingiva.

Figure 1. Root of turmeric

As a component of turmeric, curcumin contains 1 to 3% of yellow cow, which is mainly composed of curcumin, 1 to 5% of tourmaline, and 30 to 40% of starch.

The tourmalone, which is an essential oil component, is an unstable ingredient that easily changes into α-tourmalone and γ-tourmalone to have a peculiar smell.

The effect of this turmeric is to detoxify the liver toxicity during ingestion and to exert its effects on the bile secretion and hemicidal action as well as the dysfunction and directional nutrient, diuretic agent, digestive agent, acute cholecystitis, cholangitis agent, It is used for acute hepatitis drugs.

In addition, it has been used as a folk remedy for oriental tendon or bronchial pains, and has been used to treat symptoms such as nosebleeds, blood clots, and hematuria.

On the other hand, Curcumin, which is abundantly contained in the turmeric, inhibits the activity of a gene directly related to the development and proliferation of cancer cells in the body. Therefore, it is possible to prevent cancer and proliferate cancer cells It is also known that it has good anticancer effect such as inhibiting the growth of digestive juices, and also helps digestion by improving the digestive power by helping the production of bile which increases the digestive power and is excellent in decomposition ability of alcohol.

In addition, the curcumin component has a function of preventing and improving vascular diseases because it acts to lower waste substances and cholesterol in blood vessels, and it is known that it inhibits the growth of adipocytes and is effective for dieting.

In addition, the curcumin component is known to be highly effective in the prevention and treatment of dementia and Alzheimer's disease by removing active oxygen which causes aging and dysfunction of brain cells and restoring brain cells.

Example

The cucumber powder and the powdered kaolin powder were prepared by pulverizing the artificial cultivated cucumbers and artificially cultivated cucumber plants and pulverizing the cucurbit plants many times using a pulverizer to finely pulverize them into nanoparticles.

Then, 995 ml of soybean oil for edible oil was put in a container and heated to maintain the temperature at 60 to 70 ° C. 2 g of the prepared cordyceps powder and 3 g of the sulfurized powder were added and mixed while stirring evenly.

The edible oil, in which the edible oil mixed with the powdery mildew powder and the powdered persimmon powder was maintained at 60 to 70 캜, was fermented and aged for 30 hours. The edible oil mixture, which had been fermented and aged for 30 hours, was filtered using a fine filter And then cooled to a room temperature of 20 占 폚.

Then, the above-mentioned Chinese cabbage component cooled at 20 ° C and the cooking oil containing the turmeric component were placed in a refrigerated room maintained at 4 ° C and aged for 40 hours to prepare fms ciliarea herb oil according to the present invention.

In order to compare the appearance of common edible soybean oil thus prepared with the edible oil of caterpillar fungus produced according to the above example, photographs were taken while being housed in a transparent container having the same size and shape, Respectively.

Figure 2. Image of common soybean oil (left) and cocoon chrysanthemum oil (right)

As can be seen from FIG. 2, the transparency of the edible soybean oil (left) is relatively high, whereas that of the edible oil (right) of the present invention is slightly yellow and low in transparency.

However, this seems to be attributable to the color evolved from the sulfur component added with the Cordyceps sinensis component.

On the other hand, it was tested whether ordinary chicken soybean oil and fried chinese cabbage cooking oil according to the present invention fried chicken and fried chicken to smell peculiar to chicken. When fried chicken was cooked using ordinary edible soybean oil, Compared with the case where chicken meat was fried using the edible oil of Chinese caterpillar fungus according to the present invention.

Claims

(a) drying cyanobacteria which are turmeric and artificially cultivated, pulverizing the powder to a size of nano particles;
(b) heating any one edible oil selected from soybean oil, corn oil, rapeseed oil, olive oil, sesame oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, Adding 0.1 to 1.0% by weight of a powdery mushroom powder and 0.1 to 1.0% by weight of a sulfurized powder to 98.0 to 99.8% by weight of the edible oil heated to 60 to 70 캜, and mixing the mixture while stirring evenly;
(c) fermenting and aging the mixture of the edible oil, the Chinese cabbage powder and the sulfur powder at 60 to 70 ° C for 24 to 48 hours so that the edible oil contains the pharmacological component of the Chinese cabbage;
(d) filtering the edible oil containing fermented and fermented Chinese caterpillar fungus and turmeric ingredients using a fine filter and then cooling to room temperature;
(e) aging the edible oil cooled at room temperature in a refrigerated room at 3-5 DEG C for 24-48 hours.

The edible oil of Cordyceps, prepared by the manufacturing method of claim 1, wherein the edible oil contains 98.0-99.8% by weight of cordierite powder, 0.1-1.0% by weight of the powder, and 0.1-1.0% by weight of the grain powder.