KR101324466B1 - Manufacturing method of functional edible oil - Google Patents

Abstract

The present invention relates to a method for preparing edible oils and fats used for cooking various foods. The method for preparing the present invention comprises (a) drying dried mushrooms, molocchia, ginger and rice straw within 5% of water content, and each 20 micrometer Preparing to grind to a size of 100 to 100 micrometers; (b) mixing the ground pulverized mushroom of step (a): molokia: ginger: rice straw in a mass ratio of 60: 20: 10: 10; (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.-40 ° C. for 3 days to 15 days; (e) mixing the fermented material of step (d): purified water in a weight ratio of 1: 2 and extracting for 1 hour to 3 hours at a temperature of 40 ℃ to 55 ℃; (f) filtering the extract of the extraction of step (e) to obtain a situation mushroom fermentation extract; (g) lyophilizing and drying the situation mushroom fermentation extract of step (f); (h) adding the fermentation mushroom fermentation powder of step (g) to cooking oil in a weight ratio of 0.05% to 5% and stirring for 1 hour to 6 hours.
The production method of the present invention is freeze-dried extracts extracted by fermentation of the situation mushroom, molocchia, ginger, rice straw, so that the active ingredients such as glucose, germanium, vitamins, amino acids are not modified. In addition, the functional edible oil prepared according to the present invention can be used in the aging or cooking of fish, meat, etc., can lower the cholesterol of meat, eliminate odor and add flavor by improving the seasoning effect.

Description

Manufacturing method of functional edible oil

The present invention relates to a method of preparing functional cooking oil.

The present invention relates to a method for producing edible fats and oils used for cooking and health functions of various foods, and more particularly, to a method for preparing functional edible fats and fats such as ripening and cooking functions and health functions of fish and meat.

 Various liquid edible oils are used to cook various dishes. Representative edible oils include corn oil, soybean oil, olive oil, shorting oil, sesame oil, perilla oil, palm oil, sunflower oil, etc., depending on the unique flavor and taste of the user, raw vegetables, canned food, canned food, fried, fried Used.

       Woody mud mushroom (Mulberry) is a mushroom belonging to the genus Basidiomycotina, Aphyllophorales, Hymenochaetaceae, and Phellinus Quel. It is known as mulberry (桑黄) because it grows in the stem of mulberry and is yellow except for the surface of the head.

      Mushroom is a natural mushroom of apple tree, mulberry tree and oak tree which is grown in the middle medicine major (中 药 大 辭典, Shanghai science and technology), and it is called mushroom, I have a tinnitus. In addition, the mulberry ear in the Divine Materia Medica is recorded in the section of the mulberry bark (Morus alba L., mulberry), and it is recorded in the Ming Dynasty, ) Is classified as a part of the neck ear in the main gangbang (草 綱 根), and is recorded as 桑 耳, 桑,, ivory moth, 桑 臣, and 桑 黃. And Dongbok-bop (醫 宝) in the category (桑 耳), the situation (桑黄) are classified. Woody mud (Phellinus linteus) (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Phellinus igniarius (Lex Fr.) Quel, which is native to the broadleaf trees such as Mulberry, Yang, and Duchin, Unlike the mulberry mulberry, woody mulberry, which is a scientific name of the mushroom and is a true meaning (桑 黃), is native only to mulberry (桑 樹), and its scientific name is Phellinus linteus (Berk. Et Curt) Aoshima , 1975).

       Woody mud (situation) The mushroom is a mushroom native to the stump of mulberry. Its shape maintains its shape like yellow grass clusters at the beginning, but the shape after it is grown is called stubborn tongue . The upper part of the tongue-like shape varies slightly depending on the breed of the situation, but it may also be colored like mud and appear as blackened like a cuticle of persimmon.

       The pharmacological action of woody mud (situation) mushroom is gastric cancer of gastrointestinal system,

It has been known that when chemotherapy is performed after radical resection of liver cancer including duodenal cancer, colorectal cancer and rectal cancer, the immune function is enhanced. It also activates and detoxifies uterine hemorrhage and subarachnoid, menstrual irregularities, intestinal hemorrhage, the ovary and gastrointestinal function.

       Ikegawa et al. (Gann, 59, 155, 1968) reported that the mushroom of the woody mushroom had a higher tumor inhibition rate than the mushroom (Coriolus versicolor) and the mushroom (Lent inusedodes). Protein Nucleic Acid Enzyme, 426, 1976)

Activity was reported to be 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. The hydrolyzed extract of mushroom mycelium exhibits anticancer activity by enhancing the nonspecific immune function of the host by acting on NK cell function, LD50 was reported to be safe at 1,500 mg / kg or more.

   Ginger [生薑] is a perennial herbaceous plant belonging to the ginger family. The scientific name is Zingiber officinale ROSC. It grows in the southern part of the country. The rhizome grows thickly and sideways. It is fleshy, light yellow, and has a spicy and fragrant appearance. In each node, the stem formed by the leaf grows up to 30 ~ 50, and the leaves are arranged in two rows on the upper part. Leaves are lanceolate, both ends are narrow, and the bottom part is long. There is no flower in our country, but it is yellow in origin.

The country of origin is estimated to be hot and humid Southeast Asia such as India and Malaysia. The timing of introduction into our country is unknown, but it is presumed that it was cultivated early because it is recorded as a medicinal plant in the 鄕 药 救急 향 急 향 향 of the Goryeo period. As of 1987, the plant covers an area of 4,402 and produces more than 37,000 tons. 94% of the production comes from Jeollabuk-do and Chungcheongnam-do. Sowing is carried out from mid April to early May. It is dipped in an 800-fold solution of Uspulun for one hour and then sowed by shade or sprayed with an organic silver powder. In the early stages of growth, it grows well in semi-azo fields, so it can be crossovered between rows of barley fields. It takes about one month to germinate, but it is germinated in two weeks after it is piled up in the warm place such as the back side of the greenhouse, covering the soil and watering,

Makes the plowing deep, and gives tenacity and field fertilization well 10 days before sowing. The amount of manure is based on nitrogen 24, phosphoric acid 20 and kali 24 per 10a. In the middle of June, we give one time of herb when weeding, and after about one month we give another once.

Harvesting can take place from August to November, but storage and seedlings should be harvested just before frost. The temperature is 12-16. Other than normal cultivation, there are methods such as cultivation of habit, cultivation of cotton, but it is not widely available in our country.

Varieties are classified into small ginseng, regeneration ginseng, and large ginseng. Beef is a crude species, with a thin stem and about 70 to 80 buds. Among the varieties belonged to this group are Yanaka and Jin-shi. The regeneration river is middle-aged, the flesh is soft, and the size of the stem and the sincerity are medium. Sulfur ginger, muscle root, and tofu ginger. The ginger is long-lived, has few stalks, is fleshy, has low sincerity, and is multiple sex.

It is mainly used as seasoning, but it has a great effect of eliminating the smell of fish and meat. In addition, it makes food such as confectionary, raw egg, etc., and it becomes the main ingredient of ginger tea and ginger. It is effective for digestion deficiency, 胃寒, 滿),, gentle cold wind, and so on because it has efficacy for the improvement of metabolism function, It is used as a remedy for asthma, customs dandruff, diarrhea and vomiting. In the private sector, people drink tea with ginger.

    Rice straw refers to the stems and leaves that have been removed from the mature plants of rice plants and crops. Rice straw is a component of roots, stems, and grain that grow from the time a crop is sprouted until it is fully matured. In the same condition, the yield of the straw is high and the yield of the grain is increased. Also, the quantity of straw is large, It has been found that using the varieties and cultivation methods which can increase the ratio of the weight of the straw is the most efficient farming method for high yielding. A large amount of straw per unit area means that the weight of the leaves and stems that make up the weight of the straw is large. If the weight of the leaves is large, the photosynthesis is high. If the weight of the stems is large, The grain yield is increased because it is increased. Actual seed yield is the primary factor for raising crop yields, since the yield of straw is determined by the size of the ear, the size of the grain, and the amount that nutrients can transfer from the straw to the ears , The size of the ears and the grain, and the nervousness and shivering of the grain are secondary factors. Thus, the straw has not only a very important function in terms of crop production but also is used as a byproduct of crops after harvest. The chemical composition of the fully grown rice straw is about 36% cellulose, 20% lignin, 22% pentanoic acid, 6% crude protein, ash and 13% ash and other crop straws contain cellulose and lignin . Rice straw is produced according to rice varieties and crops, but is usually produced in Korea about 500kg per 10a, about 400kg in short unified rice varieties, 600kg in tall general rice varieties. Rice straw is widely used as a winter feed for Korean cattle, and it is also used as a barn for livestock and is eventually reduced to farmland in the form of compost. In the past, it was used as a raw material for various items such as bales, chicks, and giants to raise the income of farmers, but it is not currently used for this part. In recent years, raw straw is used as a raw material in rice paddies to improve organic matter in paddy soil.

In the manufacturing method of the edible oil and fat containing the extract of the existing mushroom application No. 10-2005-0041158 by adding the edible mushroom powder to edible at the time of manufacture by aging at high temperature for a long time to increase the acid value, the quality of the cooking oil is deteriorated Compared to the addition amount of the situation mushroom powder, a very small amount of the active ingredient is extracted into the cooking oil, the filtration time is long, and the filter paper takes a long time, it is uneconomical. It is an object of the present invention to improve the quality and productivity of cooking oil by improving the quality of the cooking oil by containing the fermentation extract of the situation mushroom with excellent fermentation function in a short time.

The present invention relates to a method for preparing edible oils and fats used for cooking various foods. The method for preparing the present invention comprises (a) drying dried mushrooms, molocchia, ginger and rice straw within 5% of water content, and each 20 micrometers. Preparing to grind to a size of 100 to 100 micrometers; (b) mixing the ground pulverized mushroom of step (a): molokia: ginger: rice straw in a mass ratio of 60: 20: 10: 10; (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.-40 ° C. for 3 days to 15 days; (e) mixing the fermented material of step (d): purified water in a weight ratio of 1: 2 and extracting for 1 hour to 3 hours at a temperature of 40 ℃ to 55 ℃; (f) filtering the extract of the extraction of step (e) to obtain a situation mushroom fermentation extract; (g) lyophilizing and drying the situation mushroom fermentation extract of step (f); (h) adding to the cooking oil fermented powder of the situation mushroom of step (g) in a weight ratio of 0.05% to 5% is made, including stirring for 1 hour to 6 hours.

The present invention is not only a cooking function that is a function of the conventional cooking oil and cooking oil of the present invention, but when the fish with strong fishy smell of the cooking oil of the present invention, as well as remove the smell of fermentation to improve the meat quality. And aging strong meat or high cholesterol, as well as odor removal, cholesterol is significantly reduced, meat quality is improved. In addition, when used in cooking to remove the gnapsak of various ingredients, the taste is improved by the seasoning effect. Cooking with the cooking oil of the present invention is economical because it is not necessary to add a subsidiary material such as spices for removing odor.

In order to achieve the above technical problem, the present invention relates to a method for preparing edible fats and oils used in cooking of various foods, the method of the present invention (a) 5% moisture content of the situation mushroom, Molokia, ginger, rice straw Drying to within, preparing to grind to a size of 20 micrometers to 100 micrometers, respectively; (b) mixing the ground pulverized mushroom of step (a): molokia: ginger: rice straw in a mass ratio of 60: 20: 10: 10; (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.-40 ° C. for 3 days to 15 days; (e) mixing the fermented material of step (d): purified water in a weight ratio of 1: 2 and extracting for 1 hour to 3 hours at a temperature of 40 ℃ to 55 ℃; (f) filtering the extract of the extraction of step (e) to obtain a situation mushroom fermentation extract; (g) lyophilizing and drying the situation mushroom fermentation extract of step (f); (h) adding the fermentation mushroom fermentation powder of step (g) to cooking oil in a weight ratio of 0.05% to 5% and stirring for 1 hour to 6 hours.

Hereinafter, a method for producing a functional cooking oil according to the present invention will be described in detail.

According to the manufacturing method of the edible oil and fat of the present invention, first, the dried mushrooms and molokia, ginger, rice straw is dried, powdered, fermented, extracted at low temperature, filtered, freeze-dried and powdered to add the stirring to the cooking oil. Situation mushrooms are expensive in Korea or cultivated domestically, but they are economical because they are extracted at high concentrations by fermenting the fine mushrooms in the same way as Molokia, ginger, and rice straw powder. All cooking oils can be used, and examples thereof include corn oil, soybean oil, olive oil, shorting oil, sesame oil, perilla oil, palm oil, sunflower oil and the like. The input ratio (a / b) of the fermented extract powder (a) and the edible oils and fats (b) of the situation mushrooms, Molokia, ginger and rice straw is 0.05% to 5 when considering the efficacy and economic cost of the mushroom extracts. It is preferable to stir for 1 to 6 hours at a weight ratio of%.

The present invention is not only a cooking function that is a function of the conventional cooking oil and cooking oil of the present invention, but when the fish with strong fishy smell of the cooking oil of the present invention, as well as remove the smell of fermentation to improve the meat quality. And aging strong meat or high cholesterol, as well as odor removal, cholesterol is significantly reduced, meat quality is improved. In addition, when used in cooking to remove the gnapsak of various ingredients, the taste is improved by the seasoning effect. Cooking with the cooking oil of the present invention is economical because it does not need to add a subsidiary material such as spices for removing odor.

The method of preparing functional cooking oil of the present invention extracts the active ingredient at low temperature by fermenting the situation mushroom and Molokia, ginger and rice straw, so that it is possible to prevent the destruction of various heat-sensitive active ingredients, which is not only beneficial to health, but also short time at low temperature. Since the acid value does not increase because it is contained in cooking oil, the productability, productivity, shelf life, and functionality are increased. In particular, there is not only the cooking function of the cooking oil and the conventional cooking oil of the present invention, when aging fish with strong fishy smell of the cooking oil of the present invention, as well as removing the smell of fermentation improves the meat quality. And aging strong meat or high cholesterol, as well as odor removal, cholesterol is significantly reduced, meat quality is improved. In addition, when used in cooking to remove the gnapsak of various ingredients, the taste is improved by the seasoning effect. Cooking with the cooking oil of the present invention is economical because it does not need to add a subsidiary material such as spices for removing odor.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example  One

Situation mushroom, Molokia, ginger, rice straw fermented extract powder 2g and corn oil 1Kg into a stirrer and stirred for 1 hour to prepare a functional cooking oil.

Example  2

Situation mushroom, Molokia, ginger, rice straw fermented extract powder 2g and 1Kg soybean oil was added to the stirrer and stirred for 1 hour to prepare a functional cooking oil.

Example  3

Situation mushroom, Molokia, ginger, rice straw fermented extract powder 2g and palm oil 1Kg into a stirrer and stirred for 1 hour to prepare a functional cooking oil.

Example  4

Situation mushroom, Molokia, ginger, rice straw fermented extract powder 2g and olive oil 1Kg was added to the stirrer and stirred for 1 hour to prepare a functional cooking oil.

Example  5

Situation mushroom, Molokia, ginger, rice straw fermented extract powder 2g and perilla oil 1Kg was added to the stirrer and stirred for 1 hour to prepare a functional cooking oil.

By using the functional cooking oil according to the embodiment, the mackerel and pork pork belly are aged and cooked, and also, without being aged, cooked by adding them to the mackerel and pork pork belly, the fishy fish and meat sting are eliminated and meat quality is improved and taste is improved. An evaluation was obtained in which the function was improved. In addition, when the functional cooking oil was added to fried foods or salads, it was evaluated that the smell of oil was reduced and the taste function was improved. In addition, ripening meat improves meat quality and significantly lowers cholesterol.

Pork pork belly aged for 6 hours by the cooking oil of Example 1 was roasted in a roasting pan, and the mackerel aged for 2 hours by the cooking oil of Example 1 was roasted in a roasting pan. The cooking oil of Example 1 was applied to pork pork belly and baked in a roasting pan. The cooking oil of Example 1 was applied to mackerel and baked in a roasting pan. It was evaluated by the following method. The evaluation method was to taste pork pork belly and mackerel of Example and Comparative Example for 30 men and women in their 20s and 40s, and then evaluate the satisfaction with taste and quality, and taste, flavor, meat quality, juicy and overall taste degree were 5 points method. The preference test was conducted and the sensory evaluation items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points) were evaluated.

<Evaluation Table Tasting Pork Pork Belly Matured with Cooking Oil of Example 1 in a Roasting Pan> division smell Juicy flavor Meat Intake Example 4.8 4.9 4.9 4.8 4.9 Comparative Example 2.3 2.4 2.5 2.2 2.3

<Evaluation table tasted by applying the cooking oil of Example 1 to pork belly and roasting in a roasting pan> division smell Juicy flavor Meat Intake Example 4.7 4.7 4.8 4.6 4.7 Comparative Example 2.3 2.4 2.5 2.2 2.3

<Evaluation table tasted by roasting mackerel aged with the cooking oil of Example 1 in a roasting pan> division smell Juicy flavor Meat Intake Example 4.9 4.7 4.8 4.6 4.8 Comparative Example 2.0 2.2 2.3 2.1 2.2

<Evaluation table tasted by cooking the cooking oil of Example 1 in a mackerel and baked in a roasting pan> division smell Juicy flavor Meat Intake Example 4.7 4.6 4.7 4.4 4.6 Comparative Example 2.0 2.2 2.3 2.1 2.2

<Comparison Table of Cholesterol of Pork Pork Belly Aged with Cooking Oil of Example 1> division Cholesterol (per mg / 100g of edible portion) Example 243.3 Comparative Example 364.1

<Analytical Table of Corn Components>
Name of sample General component moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Corn oil 0 0 100 0 0 Example 1 0 0.15 99.8 0.02 0.03

<Chemical Analysis of Corn Components>
Name of sample mineral Na
(Mg / 100g) K
(Mg / 100g) Ca
(Mg / 100g) Mg
(Mg / 100g) P
(Mg / 100g) Ge
(Mg / 100g) Corn oil 0 0 0 0 0 0 Example 1 11.3 35.6 8.2 2.8 3.6 0.5

<Amino acid composition analysis table of corn oil>
Name of sample Amino Acid (mg / 100g) Arginine
(Mg) Balin
(Mg) Threonine
(Mg) Isoleucine (mg) Lysine
(Mg) Histidine (mg) Methionine
(Mg) Phenylalanine (mg) Corn oil 0 0 0 0 0 0 0 0 Example 1 52.1 135.2 37.0 46.4 214.0 203.7 11.5 47.3

Referring to Table 1 to Table 4, it can be seen that the Example has no peculiar erosion and odor smell than the Comparative Example, and the juice, meat quality and intake are remarkably good.

Referring to Table 5, it can be seen that cholesterol is significantly reduced in Examples compared to Comparative Examples.

Referring to Table 8 in Table 6 it can be seen that the various active ingredients contained.

Claims (4)

(a) drying the mushrooms, molocchia, ginger, and rice straws within 5% of water content, and grinding them to a size of 20 micrometers to 100 micrometers, respectively;
(b) mixing the ground pulverized mushroom of step (a): molokia: ginger: rice straw in a mass ratio of 60: 20: 10: 10;
(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.-40 ° C. for 3 days to 15 days;
(e) mixing the fermented material of step (d): purified water in a weight ratio of 1: 2 and extracting for 1 hour to 3 hours at a temperature of 40 ℃ to 55 ℃;
(f) filtering the extract of the extraction of step (e) to obtain a situation mushroom fermentation extract;
(g) lyophilizing and drying the situation mushroom fermentation extract of step (f);
(h) Method of producing a functional cooking oil comprising the step of adding (1) to the cooking mushroom fermentation powder of the step (g) in a weight ratio of 0.05% to 5% for 1 hour to 6 hours.
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