KR101859174B1 - Manufacturing method for the edible Tenebrio molitor oil - Google Patents

Abstract

The present invention relates to a method of producing an edible Tenebrio molitor oil. The method of the present invention comprises the steps of: washing and dewatering Tenebrio molitor larvae; heating and pretreating the washed and dewatered Tenebrio molitor larvae; hot air-drying the heated and pretreated Tenebrio molitor larvae; pressing the hot air-dried Tenebrio molitor larvae and extracting oil from the Tenebrio molitor larvae to obtain oil; and storing the obtained oil at low temperatures to produce a precipitate, removing the produced precipitate from the oil, and centrifuging the precipitate-removed oil to collect a supernatant only from the centrifuged oil. The edible Tenebrio molitor oil obtained by the method can be provided as an edible health functional oil or a high quality health functional food since the edible Tenebrio molitor oil contains large amounts of unsaturated fatty acids such as linolenic acid (ω-3 fatty acid), linoleic acid, oleic acid and the like, and functional materials such as tocopherol, squalene and phytosterol (stigmasterol, ergosterol and the like), contains a light amount of cholesterol, is free from benzopyrene, and has good taste and flavor. Further, the edible Tenebrio molitor oil is provided in the form of a soft capsule such that the edible Tenebrio molitor oil can also be used as an easily portable nutritious tonic product.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing edible oil,

The present invention relates to a method for producing brownish edible oil in which benzopyrene is not generated but flavor is enhanced. The present invention also relates to various health foods such as edible oils containing brownish gourmet oil prepared by the above method, and soft capsules containing the oil.

Various liquid cooking oil is used for cooking various kinds of food. Representative common edible oils include soybean oil, corn oil, and sunflower oil. These are used for fresh vegetables, cooking, frying, and stir-fry according to their unique flavor and user's taste.

One of the methods for producing such edible oil includes a distribution step in which a vegetable raw material is added to a roaster and then roasted at a high temperature, and a milking step in which the milk is pressed and milked. However, when the raw materials are roasted in the power distribution step, polycyclic hydrocarbon water compounds such as benzopyran may be produced. Benzopyran is considered to be a typical carcinogen (IA) causing skin cancer, lung cancer and bronchial cancer from WHO (International Health Organization) and LARC (International Cancer Research Institute). The benzopyran has been controlled to contain less than 2.0 ppb in Europe and less than 10 ppb in China and Korea (Food and Drug Administration) is planning to take preventive measures to set 2 ㎍ / kg from 2001. However, most of the edible oils currently available in Korea, such as sesame oil, contain less than 3.0 μg / kg of benzopyran and more than 10 μg / kg of benzopyran. therefore. Considering the safety of cooking oil, it is required to improve the manufacturing process to reduce benzopyrene in cooking oil production process.

On the other hand, according to social changes such as eating habits, health maintenance, and longevity, there is a tendency to prefer edible oil with low cholesterol, which has many unsaturated fatty acids such as omega 3, omega 6 and omega 9 in edible foods. The best unsaturated fatty acid is omega-3. Canola oil made from rapeseed oil has 10%: 20% of omega-3 fatty acids and omega-6 fatty acids. Grape seed oil (1%: 74%), soybean oil (7%: 54% , GMO (1.5%: 35%) and Omega-3 content and ratio are remarkably high compared to the price, it is reasonable to know that it was once popular, but 'GMO (genetically modified) controversy' It faded. Other edible oils extracted from imported plant seeds such as soybean oil, corn oil, and sunflower oil can not be free of GMO controversy. In addition, since marine pollution is emerging, oil extracted from flora and fauna in the marine environment may be harmful to health.

Therefore, there is a demand for production of high quality edible oil having high palatability, free from harmfulness, high content of unsaturated fatty acids such as omega 3, omega 6 and omega 9, and low cholesterol content.

A brown dagger is a kind of beetle head and a kind of insect. The brown goose is distributed all over the world including Korea. The larvae of brown goat larvae are high in protein, 50 ~ 55% of dry weight and 8 ~ 11% of carbohydrate. Although the pharmacological efficacy of brown goat larvae has not been documented in the memorandum, research into brown goat dogs has been actively conducted recently. For example, brown goose larvae are known to be effective for vasodilation, improvement of blood circulation, prevention of erectile dysfunction, improvement of bone disease, improvement of memory, prevention of dementia, hypoglycemia, anti-inflammation, antioxidation and skin whitening. The larvae are rich in protein and 17 amino acids. Among them, glycine, alanine and serine, which are effective in alcoholic liver toxicity, and arginine, which is involved in the synthesis of growth hormones in children and improvement of blood circulation in adults, And these compounds are expected to exhibit various effects by acting in a complex manner. Nonetheless, the study of oil extracted from this brown gruel is trivial. On the other hand, brown goats are composed mainly of proteins, and certain constitutions may have side effects such as allergic reactions. Therefore, research on the development of health foods based on oils that do not cause such problems is needed.

On the other hand, the oil with a lot of unsaturated fats is very useful as a health food material, but the only ingestion of the oil itself is not only due to the feeling of oil itself, but also due to acid patches caused by prolonged storage, There is a disadvantage that it is cumbersome. It is also important to develop a method to prevent as much oil as possible from exposure to air, since oil products are searched or peroxidized due to exposure to heat and air. As a method capable of meeting such a necessity, a soft capsule formulation having a disintegration rate relatively fast and dissolving in the human body and having a rapid absorption rate is suitable.

Accordingly, the inventors of the present invention have developed a method for producing a brownish-tinned edible oil in which the inherent flavor, flavor, color and the like of the brownish dough oil is preserved and at the same time, there is no risk of generation of benzopyran which is a carcinogenic substance. Which is easy to take while having no resistance to oil products.

Korean Patent Laid-Open No. 10-2011-0054694 (Environment-friendly insulating oil and production method thereof) Korean Patent Laid-Open No. 10-2017-0046261 (Brown gruel retention and manufacturing method thereof) Korean Patent No. 10-1808024 (Tablets Containing Brown Dust Larvae and Methods for Producing the Same) Korean Patent No. 10-1819118 (a composition for improving vascular enlargement and improving blood circulation, or preventing or treating erectile dysfunction, which comprises an extract of brown gruel as an active ingredient) Korean Patent Registration No. 10-1806474 (composition for improving, preventing or treating bone diseases containing brown gruel extract) Korean Patent No. 10-1806476 (composition for accelerating regeneration of hippocampus containing brown gruel extract) Korean Patent Laid-Open No. 10-2017-0101330 (composition for improving memory containing brown gruel extract) Korean Patent No. 10-1651908 (a composition for preventing or treating diabetes comprising an effective amount of a larva or extract thereof) Korean Patent No. 10-1424125 (composition for treating inflammatory diseases including brown goat larva) Korean Patent No. 10-1404566 (composition for preventing or treating dementia including brown gruel extract) Korean Patent Laid-Open Publication No. 10-2015-0050712 (composition for anti-cancer comprising brown gruel extract or fraction thereof as an active ingredient)

It is an object of the present invention to provide a method for producing brown duck oil in which flavor is enhanced without generating benzopyrene. It is also an object of the present invention to provide various health foods such as cooking oil containing brown duck oil and soft capsules containing the oil prepared by the above method.

The present invention relates to a process for the production of brown goat's edible oil.

Preferably, the present invention (step 1) comprises the step of digesting, washing and dewatering the larvae of Brown Duck;

(Step 2) A step of irradiating microwaves to the washed and dehydrated larvae of the brown gourd to perform heat pretreatment;

(Step 3) A step of hot-air drying the pre-heated brown gill larva;

(Step 4) a step of squeezing and milking a larva having a hot air-dried brown duck; And

(Step 5) The oil obtained by milking in the fourth step is stored at low temperature, and the produced precipitate is removed and centrifuged to collect only the supernatant.

. ≪ / RTI >

In the second step, the microwave is preferably irradiated for 5 to 10 minutes.

In the third step, the hot air drying may be performed at 60 to 80 ° C for 6 to 10 hours.

The milking process of the fourth step can be carried out at a temperature of 60 to 90 ° C under a pressure of 500 to 700 kgf / cm ² .

In the fifth step, the oil obtained in the fourth step is stored at 8 to 13 ° C for 4 to 6 days at a low temperature, and then the precipitate is removed, followed by centrifugation at 4000 to 6000 rpm for 5 to 10 minutes.

Accordingly, the present invention can provide the brownish-edible oil obtained through the above method.

The brown shaggy edible oil of the present invention thus provided is characterized in that the saturated fatty acid and the unsaturated fatty acid have a weight ratio of 1: 2.5 to 1: 4.1.

The present invention can provide an edible oil containing the above-described brown shaggy edible oil.

The present invention may also provide a soft capsule comprising the brown gurrant edible oil. The soft capsule may be a capsule containing brown sugar, edible oil, glycerin, D-sorbitol and ethyl vanillin.

Hereinafter, the present invention will be described in detail.

In the method for producing brownish rough oil of the present invention, it is preferable that the microwave is irradiated for 5 to 10 minutes in the second step, and the internal temperature is maintained at 120 to 140 ° C by microwave irradiation. If the microwave irradiation time is less than 5 minutes, the taste and flavor of the finally prepared brown dough oil may be bad, and if the irradiation time exceeds 10 minutes, benzopyrene may occur, which is not preferable. The microwave may be irradiated through a conventional microwave oven for cooking or a microwave oven for drying food in which electromagnetic waves having a frequency of 300 MHz to 300 GHz and a wavelength of 1 mm to 1 m are emitted.

On the other hand, when the second and third steps are reversed in the production of the brown shaggy edible oil, benzopyrene can be detected in the finally prepared brown shaggy oil.

In the third step, the hot air drying can be carried out at 60 to 80 ° C. for 6 to 10 hours. If the hot air drying is performed at less than 60 ° C. or the drying is performed for less than 6 hours, . When the larva having a high water content is compressed, it may contain a process of separately removing water contained in the oil, which is troublesome, and it is ineffective because the yield is low due to the oil component remaining in the larva after milking with moisture. It is not preferable that the various effective components in the solution may not be sufficiently extracted. On the other hand, if the hot air drying is performed at a temperature higher than 80 ° C or more than 10 hours, benzopyrene may occur, which is not preferable.

The milking process of the fourth step can be carried out at a temperature of 60 to 90 ° C under a pressure of 500 to 700 kgf / cm ² . If the pressure at the time of milking is less than 500 kgf / cm ² , the oil in the larva can not be removed well. If the pressure exceeds 700 kgf / cm ² , it is not preferable to apply more than necessary pressure.

In the fifth step, the oil is preferably stored at 8 to 13 ° C for 4 to 6 days at a low temperature, and centrifugation after the removal of the precipitate is performed at 4000 to 6000 rpm for 5 to 10 minutes. If the temperature at the low temperature storage is less than 8 ° C or the temperature exceeds 13 ° C, the precipitate may not be sufficiently generated. In this case, the precipitate contains mostly saturated fatty acid. And the saturated brown fatty acid distribution in the prepared brownish edible oil may become higher, which is not preferable. Also, if the centrifugation step is omitted, it is not precipitated, but the saturated fatty acid hardened by suspended particles is not easily removed, and the saturated fatty acid distribution of the finally prepared brownish gourd edible oil may be increased.

The brownish edible oil of the present invention may have a saturated fatty acid and an unsaturated fatty acid in a weight ratio of 1: 2.5 to 1: 4.1, more preferably a saturated fatty acid and an unsaturated fatty acid in a weight ratio of 1: 2.6 to 1: 3.5 .

The present invention can provide an edible oil containing the above-described brown shaggy edible oil. The edible oil may be used in a purity of 99.99% or a mixture of conventional edible oil. In this case, the mixing ratio of each oil is not limited, and the mixture can be used in a weight ratio of 1: 0.1 to 1:99 of brownish edible oil. The typical edible oil is selected from sesame oil, olive oil, soybean oil, grape seed oil, sunflower oil, cottonseed oil, seed oil, flaxseed oil, rice bran oil, corn oil, pumpkin seed oil, hodo oil, peanut oil, corn oil, diglyceride oil and safflower oil It may be more than one kind.

The present invention also provides a soft capsule comprising the brown gurrant edible oil, wherein the soft capsule is a brown gurant edible oil encapsulated in a coating composition containing perilla gelatin, glycerin, D-sorbitol and ethyl vanillin , More preferably 60 to 72% by weight of goethiol gelatin, 25 to 35% by weight of glycerin, 2 to 5% by weight of D-sorbitol and 0.05 to 0.2% by weight of ethyl vanillin, Lt; / RTI >

In this case, when povidone gelatin is used in place of the topical gelatin in the capsule composition constituting the soft capsule, the soft capsule may be deteriorated due to changes in properties during long-term storage, which may result in unsteadiness or irritation.

When the content of the ash gelatin is less than 60% by weight, the strength of the soft capsule may be low, so that the content may be deteriorated in a portable state. When the content of the soft capsule is more than 72% by weight, It may not be well disintegrated and is not suitable. In addition, even if the content of glycerin is less than 25% by weight in the coating composition constituting the soft capsule, disintegration of the soft capsule may not be performed well, and if it exceeds 35% by weight, the soft capsule may have low strength, Long-term storage may cause burns or damage. When D-sorbitol and ethyl vanillin are respectively out of the range of 2 to 5% by weight and 0.05 to 0.2% by weight, disintegration of the soft capsule may be difficult and the capsule condition may deteriorate during long-term storage, which is not preferable.

The present invention relates to a method for producing brown gruel edible oil, wherein the brown gruel edible oil obtained by the above method is selected from the group consisting of omega-3 fatty acids linolenic acid (ω-3 fatty acid), linoleic acid, oleic acid ), Unsaturated fatty acids such as tocopherol, squalene and phytosterol (stigmasterol and ergosterol, etc.), but also have low cholesterol content, no benzopyran, taste and flavor, and are provided with health functional cooking oil or high quality health food . In addition, the above-mentioned brownish-type edible oil is provided in the form of a soft capsule, so that it can be used as a portable natural-tonic product.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a state in which sediments are piled up through storage at a low temperature after milking in the process of manufacturing the brown gruel edible oil of Example 1-1 of the present invention. FIG.
Fig. 2 is a photograph of the brownish-edible oil prepared by the method of Example 1-1, Comparative Example 1-1 and Comparative Example 1-2 of the present invention.
FIG. 3 is a photograph of the soft capsule of Example 2-1 containing a brownish-edible oil prepared by the method of Example 2-1 of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

≪ Example 1: Preparation of brown gruel edible oil >

Example 1-1. Manufacture of brown goat's edible oil

Washing and Dewatering Step: Eight larvae were fasted for 2 ~ 3 days, then the foreign material was removed, washed three times with purified water, stirred for 10 minutes each time and then washed at room temperature (25 ℃) for 5 hours And then dehydrated.

Heat pretreatment and drying step: Microwaves were irradiated for 6 minutes using a microwave dryer (Darim ENG) having an output of 18 kW to the washed and dehydrated brown dung larvae, followed by heat pretreatment. At this time, the inside temperature of the larva was maintained at 130 ° C through the microwave. After completion of the heat pretreatment, the brown larvae were cooled to a temperature of 40 ° C, followed by hot air drying at a temperature of 70 ° C for 8 hours.

In the preliminary experiments, microwaves were used instead of microwaves in preliminary experiments, but the microwaves were found to have a higher flavor preference of 20 to 30% than that of the final manufactured brown dough oil.

Milking stage: 3 kg of brown crab larvae which had been subjected to hot air drying was put into a semiautomatic hydraulic milking machine (DB-600, Dongbang Machine, Korea) equipped with a 3-horsepower three-phase motor and milking was carried out at 80 ° C for 30 minutes at 600 kgf / cm ² pressure.

Filtration step: Milked oil was left at a temperature of 10 ° C for 5 days, the resulting precipitate was removed, and centrifuged at 5,000 rpm for 7 minutes to collect only the supernatant to finally obtain brown duck oil. In this filtration process, a photograph of the oil in which the precipitate is formed at 10 DEG C for 5 days is shown in FIG.

Examples 1-2 to 1-11. Manufacture of brownish edible oil ii

Brown dough oil was prepared in the same manner as in Example 1-1 except that the detailed procedure was changed to the conditions shown in Table 1 to prepare brown dough oil.

Condition Hot air drying time Hot wind drying temperature Milking time Milking temperature Sediment during filtration
Generation temperature (Reference)
Example 1-1 8 hours 70 ℃ 30 minutes 80 ℃ 10 ℃ Examples 1-2 6 hours 70 ℃ 30 minutes 80 ℃ 10 ℃ Example 1-3 10 hours 70 ℃ 30 minutes 80 ℃ 10 ℃ Examples 1-4 8 hours 60 ° C 30 minutes 80 ℃ 10 ℃ Examples 1-5 8 hours 80 ℃ 30 minutes 80 ℃ 10 ℃ Examples 1-6 8 hours 70 ℃ 20 minutes 80 ℃ 10 ℃ Examples 1-7 8 hours 70 ℃ 40 minutes 80 ℃ 10 ℃ Examples 1-8 8 hours 70 ℃ 30 minutes 60 ° C 10 ℃ Examples 1-9 8 hours 70 ℃ 30 minutes 90 ° C 10 ℃ Example 1-10 8 hours 70 ℃ 30 minutes 80 ℃ 8 ℃ Example 1-11 8 hours 70 ℃ 30 minutes 80 ℃ 13 ℃

≪ Comparative Example 1 > Preparation of edible oil of brown shaggy for comparison>

Comparative Example 1-1. Manufacture of edible oil from brown goat without heating pretreatment

Brown gruel oil was prepared in the same manner as in Example 1-1 except that the step of pretreating with heating was not carried out but only with hot air drying and then milked to prepare a brown gruel.

Comparative Example 1-2. Manufacture of Brown Goat Edible Oil Heat-treated after Hot Air Drying

Brown gruel oil was prepared in the same manner as in Example 1-1 except that brown gruel larvae were washed and dehydrated and hot air dried first and then heated to prepare brown gruel edible oil. The post-heating treatment was carried out by irradiating microwave for 6 minutes as in the case of the heating pretreatment of Example 1. [

Comparative Examples 1-3 to 1-12. Manufacture of brown goat edible oil as other comparison conditions

Brown dough oil was prepared in the same manner as in Example 1-1 except that the detailed procedure was changed to the conditions shown in Table 2 below to prepare brown dough oil.

On the other hand, the brown gourd oil produced by the method of Comparative Example 1-5 was extracted together with milk after milking. When the precipitation reaction was carried out at 0 ° C or 15 ° C as in Comparative Examples 1-10 or 1-11, the precipitate layer was not formed firmly as in the case of the method of Example 1 (see the photograph of FIG. 1) .

Condition Hot air drying time Hot wind drying temperature Milking time Milking temperature Filtration step Comparative Example 1-3 8 hours 70 ℃ 30 minutes 120 DEG C Performed in the same manner as in Example 1-1 Comparative Example 1-4 8 hours 70 ℃ 30 minutes 25 ℃ Performed in the same manner as in Example 1-1 Comparative Example 1-5 0.5 hours 70 ℃ 30 minutes 80 ℃ Performed in the same manner as in Example 1-1 Comparative Example 1-6 14 hours 70 ℃ 30 minutes 80 ℃ Performed in the same manner as in Example 1-1 Comparative Example 1-7 8 hours 70 ℃ 10 minutes 80 ℃ Performed in the same manner as in Example 1-1 Comparative Example 1-8 8 hours 70 ℃ 60 minutes 80 ℃ Performed in the same manner as in Example 1-1 Comparative Example 1-9 8 hours 70 ℃ 30 minutes 80 ℃ Full omission Comparative Example 1-10 8 hours 70 ℃ 30 minutes 80 ℃ Centrifugation after 0 ° C precipitation Comparative Example 1-11 8 hours 70 ℃ 30 minutes 80 ℃ After 15 ° C precipitation reaction, centrifugation Comparative Example 1-12 8 hours 70 ℃ 30 minutes 80 ℃ Only the product formed after the 10 ° C precipitation reaction is removed and centrifugation is omitted

<Experimental Example 1. Fatty acid composition of oil>

The fatty acid compositions of the oils prepared according to Example 1 and Comparative Example 1 were examined. The investigation was carried out in the same manner as the Fatty Acid Analysis method of Food Code (1.1.5.4). That is, 4.0 mg of 0.5 N-methanolic KOH was added to 50 mg of each oil, replaced with nitrogen, and then heated at 100 ° C. for 5 minutes for saponification. Add 2.0 mL of 14% BF3 (methanol) solution to the saponification solution, and heat the fatty acid to methylester at 100 ℃ for 10 minutes. Next, 5.0 mL of saturated NaCl solution and 10 mL of n-heptane were added to the reaction mixture, followed by vigorous mixing, followed by centrifugation (4500 rpm, 10 minutes) to take the supernatant. The water layer was extracted twice more with n-heptane (10 mL each), and then anhydrous sodium sulfate was added to the obtained n-heptane extract, followed by dehydration and filtration. The filtrate was concentrated under reduced pressure, dissolved in 4 mL of n-heptane, and used as a sample for GC analysis. The sample was repeated three times per sample.

Next, the fatty acid composition is analyzed using GC. SP-2380 (30 mx 0.32 mm, 0.25 um) was used as the column. The column temperature was maintained at 100 ° C for 3 minutes, then the temperature was increased to 230 ° C at a rate of 4 ° C per minute, and then maintained at 230 ° C for 10 minutes . The inlet temperature was 250 ℃ and the detector temperature was 270 ℃. The carrier gas was analyzed with nitrogen (N2) gas at 1.2 ㎖ / min and split ratio at 20: 1. Each component was identified by comparing retention times with the fatty acid methyl ester mixture (FAME Mix C8-C24, Supelco, Bellefonte, PA, USA). The relative content of each component was determined as a percentage (%) based on the peak area of each component in GC, and the results were expressed as mean ± standard deviation. On the other hand, the percentage of the peak area was confirmed to be consistent with the weight percentage distribution by comparison with the standard material.

Table 3 shows the results of the results of Example 1-1, Comparative Example 1-1 and Comparative Example 1-2.

Referring to Table 3, the brown dough oil prepared according to Example 1-1 of the present invention was 1.91 ± 0.04% in particular omega-3 fatty acid (Linolenic (C18: 3)) which is an unsaturated fatty acid, and omega-6 fatty acid C18: 2)) was found to be 33.28 0.35%, and these components were found to be higher than those of the brown duck oil prepared by Comparative Examples 1-1 and 1-2, respectively.

On the other hand, the ratio of saturated fatty acid to unsaturated fatty acid is shown in Table 4 below. As the most remarkable result, as a whole, most of the brown dough oil has an unsaturated fatty acid content of 70% or more.

Accordingly, it can be confirmed that the oil of the present invention can be used as a high-grade edible oil containing a large amount of unsaturated fatty acid even though it is an animal oil obtained by a brown dough. From the results of Table 4, it was confirmed that the saturated fatty acid and unsaturated fatty acid in the brown duck oil obtained through the present invention have a weight ratio of 1: 2.6 to 1: 3.5.

Condition Saturated fatty acid (peak area), (%) Unsaturated fatty acid (peak area), (%) Example 1-1 22.44 77.56 Examples 1-2 22.75 77.25 Example 1-3 26.44 73.56 Examples 1-4 27.66 72.34 Examples 1-5 22.79 77.21 Examples 1-6 26.10 73.90 Examples 1-7 27.11 72.89 Examples 1-8 24.04 75.96 Examples 1-9 23.58 76.42 Example 1-10 26.88 73.12 Example 1-11 23.68 76.32 Comparative Example 1-1 27.48 72.52 Comparative Example 1-2 24.50 75.50 Comparative Example 1-3 28.04 71.96 Comparative Example 1-4 27.53 72.47 Comparative Example 1-5 23.79 76.21 Comparative Example 1-6 26.71 73.29 Comparative Example 1-7 29.88 70.12 Comparative Example 1-8 24.56 75.44

<Experimental Example 2> Investigation of benzopyran content in brown duck oil>

The content of benzopyrylene contained in the oil prepared according to Example 1 and Comparative Example 2 was examined. The method of investigation was carried out in the same manner as in the benzo-pyrene analysis in Food Code (2.1.5.5), and the results are shown in Table 5.

Condition Benzopyrylene content (standard specification 2ppb or less) Example 1-1 Non-detection Examples 1-2 Non-detection Example 1-3 Non-detection Examples 1-4 Non-detection Examples 1-5 Non-detection Examples 1-6 Non-detection Examples 1-7 Non-detection Examples 1-8 Non-detection Examples 1-9 Non-detection Example 1-10 Non-detection Example 1-11 Non-detection Comparative Example 1-1 Non-detection Comparative Example 1-2 3.11 ppb Comparative Example 1-3 2.30 ppb Comparative Example 1-4 Non-detection Comparative Example 1-5 Non-detection Comparative Example 1-6 2.13 ppb Comparative Example 1-7 Non-detection Comparative Example 1-8 2.19 ppb Comparative Example 1-9 Non-detection Comparative Example 1-10 Non-detection Comparative Example 1-11 Non-detection Comparative Example 1-12 Non-detection

Referring to Table 5, it can be seen that no benzopyrene was detected in the brown dough oil prepared in Example 1 of the present invention. However, in the case of the oil of Comparative Example 1-2 obtained by heat treatment after drying the brown dung larvae in hot air, it was confirmed that benzopyrene was detected. This is because the brown dung larvae were burned Respectively. Therefore, it can be explained that the first step of heat treatment in the state of moisture through this is a suitable method for the production of brownish-type edible oil.

On the other hand, in Comparative Example 1-8 in which the oil of Comparative Example 1-3, which was obtained by maintaining the temperature at the time of milking by compression and kept at 120 占 폚, the oil of Comparative Example 1-6 in which the hot air drying time was 14 hours, Benzophenone was also detected in oil, and all of these conditions are confirmed to be conditions in which the temperature or time to apply heat or pressure is higher or longer than that in Example 1.

<Experimental Example 3> Analysis of color of brown duck oil>

The color of oil produced according to Example 1-1, Comparative Example 1-1 and Comparative Example 1-2 was analyzed. The analytical method was performed by using a tristimulus colorimeter of Minolta CM3500d (Minolta Camera Co., Ltd., Osaka, Japan). The L value is defined as lightness of 0 (black) to 100 (white), a value of -80 (green) to +100 (red) in redness and b value of -50 in yellowness (Blue) to +70 (yellow). The results are shown in Table 6 and FIG.

Condition L value a value b value Example 1-1 84.79 ± 0.31 -3.69 ± 0.05 49.66 ± 0.14 Comparative Example 1-1 88.69 + 0.02 -6.83 ± 0.01 35.24 + - 0.01 Comparative Example 1-2 89.83 + 0.03 -4.20 ± 0.02 38.55 + 0.02

Referring to Table 6, the lightness of the brown gourd oil produced by the present invention (Example 1-1) was lower than that of Comparative Example 1-1 and Comparative Example 1-2, and it was confirmed that green and yellow color were dark.

EXPERIMENTAL EXAMPLE 4 Investigation of Contents of Tocopherol, Polyphenol, Squalene and Cholesterol>

Analysis of tocopherol content in brown duck oil was carried out using the method of Gliszczynska-Swiglo A & Skiorska E (2004). 1 g of the oil was dissolved in n-hexane (1: 5, w / v) and filtered through a 0.2 μm syringe filter (Advantec MFS; Advantec. Tokyo, Japan) using reverse phase HPLC (Ultimate 3000) do. The column is then analyzed using a C18 Inno Column (4.6 x 250 mm, 5 μm) with a 295 nm UV detector, and the column temperature and sample temperature are maintained at 20 ° C. The mobile phase is 100% methanol (isocratic flow) and the flow rate is 1.0 mL / min. And analyzed by injecting 10 μL.

Tocopherol was determined by dissolving tocopherol α, β, γ, and δ standard solutions in the same manner, and then calculating the standard curve by area and calculating the area ratio.

The polyphenol content in brown duck oil was determined by extracting polyphenols from oil according to the method of Gutfinger T (1981) and then by modifying the method of Choi SY, et al. (2016) and Singleton VL (1965) The polyphenol content was measured according to the following formula. First, 10 g of oil was dissolved in 50 mL of n-hexane for the polyphenol layer fraction of oil, and then 20 mL of 60% MeOH solution was added. The solution was mixed well and the separated MeOH layer was taken and concentrated under reduced pressure at 40 ° C. The remaining residue was collected again and dissolved in 1 ml of 100% methanol. To measure the polyphenol content of the extract, 60 μl of sample was taken and 300 μl of distilled water was added. To this solution, 300 μl of Folin-Ciocalteu reagent was added, mixed well, 240 μl of 30% Na ₂ CO ₃ solution was added, mixed well and allowed to stand at room temperature for 2 h in a dark room. The absorbance of the supernatant was measured with a spectrophotometer (Optizen 2120 UV, Mecasys, Korea) at 765 nm. Gallic acid was used as a reference material and the polyphenol content of the oil was converted to ㎎ gallic acid equivalent (GAE) per 1 g of oil.

The squalene content and the content of the sterol-based material were analyzed by GC-MS using the method of Augustac et al. (2010). Squalene was extracted from brown gruel oil and sterol-based material was measured by methylation of brown soap-oil non-saponified product prepared according to the method of Jeon YH et al. (2016). The brown duck oil or methylated non-saponified solution was mixed with a chloroform solution containing 500 ppm of 5-α-cholestanol (internal staandard), followed by filtration through a 0.2 μm syringe filter (Advantec MFS; Advantec, Japan) . GC-MS. For the qualitative and quantitative determination of the substance, substances to be detected such as cholesterol and squalene, together with the internal standard product,

For the GC-MS analysis, a flame ionization detector (FID) and a mass spectrometer (MS) were used as the detector. The column used was Agilent's VF-5MS (30 m x 0.25 mm x 0.25 μm). The oven temperature is maintained at 120 ° C for 5 minutes, then raised to 320 ° C at a rate of 15 ° C per minute and maintained at 320 ° C for 150 minutes. The carrier gas was helium gas, analyzed at a rate of 1.5 mL per minute, at an inlet temperature of 200 ° C, and a dose of 1 μL (splitless mode). The mass range of the mass spectrometer is 35-550 Da, and the transfer line temperature and the ion source temperature are maintained at 250 ° C, respectively. Mode was MS scan and SIM mode, and Ion source was analyzed by EI (Electron Ionization) and Quadrupole single MS-PMT (photomultiplier detector).

All these results are shown in Table 7 below.

Specimen Tocopherol
(Mg / kg oil) Polyphenol
(Mg / kg oil) Squalene
(Mg / kg oil) Example 1-1 145.7 ± 4.0 18.2 ± 1.4 7.5 ± 0.1 Examples 1-2 151.4 ± 5.1 19.2 ± 2.2 7.9 ± 0.1 Example 1-3 148.8 ± 4.3 18.5 ± 1.1 8.1 ± 0.2 Examples 1-4 146.3 ± 2.5 20.4 ± 0.4 7.6 ± 0.1 Examples 1-5 145.0 ± 4.4 18.6 ± 1.0 7.5 ± 0.3 Examples 1-6 147.9 ± 1.8 19.7 ± 2.1 7.4 ± 0.1 Examples 1-7 145.6 ± 4.3 18.0 ± 2.5 7.7 ± 0.4 Examples 1-8 148.1 ± 2.7 19.1 ± 1.2 7.5 ± 0.1 Examples 1-9 145.3 ± 3.1 18.2 ± 0.2 7.9 ± 0.2 Example 1-10 147.2 ± 4.3 19.4 ± 1.7 7.5 ± 0.1 Example 1-11 146.5 ± 5.2 18.7 ± 2.3 8.1 ± 0.3 Comparative Example 1-1 143.3 ± 3.0 18.0 ± 1.3 7.5 ± 0.2 Comparative Example 1-2 135.9 ± 3.9 14.2 ± 1.1 6.2 ± 0.1 Comparative Example 1-3 136.8 ± 2.0 13.1 ± 1.5 6.6 ± 0.2 Comparative Example 1-4 142.7 ± 1.5 17.0 ± 1.5 8.0 ± 0.3 Comparative Example 1-5 121.7 ± 1.8 13.3 ± 0.8 5.1 ± 0.2 Comparative Example 1-6 134.7 ± 2.1 14.1 ± 1.8 6.3 ± 0.3 Comparative Example 1-7 141.9 ± 3.2 17.9 ± 0.3 7.9 ± 0.1 Comparative Example 1-8 137.4 ± 2.4 14.3 ± 2.1 6.5 ± 0.1 Comparative Example 1-9 107.7 ± 4.3 7.1 ± 2.3 4.3 ± 0.2 Comparative Example 1-10 115.7 ± 2.5 9.2 ± 1.1 5.4 ± 0.1 Comparative Example 1-11 115.5 ± 2.8 9.6 ± 1.4 5.6 ± 0.3 Comparative Example 1-12 119.8 ± 2.4 9.0 ± 1.2 5.5 ± 0.4

As shown in Table 7, it was confirmed that the brown dough oil of Example 1 of the present invention contained a high content of tocopherol, polyphenol, and squalane. However, the oil of Comparative Example 1 was mostly contained in the oil of Example 1, Polyphenol, and squalene. On the other hand, cholesterol was detected in such a small amount as not to be calculated in all experimental groups, and is not shown in Table 7 above.

<Experimental Example 5> Measurement of acid value of brown gruel oil>

The acid value of the oil of Example 1 and Comparative Example 1 was measured according to the method of Food Code (2.2.3.3). That is, take 5 g of oil and add 100 ml of a 1% phenolphthalein solution with 100 ml of a mixed solution of ethyl ether and ethanol (2: 1, v / v) and shake. Then add 0.1 N KOH in Ethanol solution was used to titrate the red color for 30 seconds or more. At this time, the acid value of the product immediately after the preparation and after storage for 6 months at room temperature in the edible distribution where the lid was opened and closed was measured and the results are shown in Table 8.

Condition  Acidic acid (brown goat larva standard standard 5 or less) Immediately after manufacture 6 months later Example 1-1 1.42 2.45 Examples 1-2 1.62 2.74 Example 1-3 1.63 2.86 Examples 1-4 1.43 2.46 Examples 1-5 1.44 2.66 Examples 1-6 1.42 2.63 Examples 1-7 1.45 2.44 Examples 1-8 1.42 2.63 Examples 1-9 1.43 2.65 Example 1-10 1.43 2.65 Example 1-11 1.41 2.61 Comparative Example 1-1 2.42 5.84 Comparative Example 1-2 2.77 7.54 Comparative Example 1-3 2.61 5.21 Comparative Example 1-4 1.48 3.74 Comparative Example 1-5 1.42 4.63 Comparative Example 1-6 3.58 7.06 Comparative Example 1-7 1.45 3.68 Comparative Example 1-8 1.57 4.91 Comparative Example 1-9 1.57 6.92 Comparative Example 1-10 1.50 6.78 Comparative Example 1-11 1.53 6.83 Comparative Example 1-12 1.54 6.85

Referring to Table 8, the acid value of the brown dough oil prepared by Example 1 of the present invention and Comparative Example 1 immediately after the production was not significantly different, but it was confirmed that the oil of Example 1 was better. However, after storage at room temperature for 6 months, the acid value of the oil of Comparative Example 1 is much larger than that of Example 1 oil, and the rancidity is expected to progress more rapidly.

<Experimental Example 6> Measurement of peroxide value of brown gruel oil>

The peroxide value of the oil of Example 1 and Comparative Example 1 was examined by the method of Food Code (2.2.3.2). That is, 2 g of the oil was taken and 25 ml of a mixed solution of acetic acid and chloroform (3: 2, v / v) was added. 1 ml of KI saturated solution was added thereto and stirred vigorously. After adding 75 ml of distilled water thereto, 1 ml of a 1% starch solution was added as an indicator, and the value was calculated using the amount required for titration until the blue color disappears with 0.01 N Na ₂ SO ₃ solution. At this time, the peroxide value of the product immediately after the preparation and stored at room temperature for 6 months in the cooking oil bottle where the lid was opened and closed was compared, and the results are shown in Table 9.

Condition Peroxide value (meq / kg) Immediately after manufacture 6 months later Example 1-1 5.53 8.85 Examples 1-2 6.45 9.90 Example 1-3 6.02 9.06 Examples 1-4 5.48 8.78 Examples 1-5 5.50 9.90 Examples 1-6 5.62 10.12 Examples 1-7 5.84 9.04 Examples 1-8 6.01 10.82 Examples 1-9 6.08 10.94 Example 1-10 5.72 10.30 Example 1-11 5.80 10.44 Comparative Example 1-1 7.45 12.90 Comparative Example 1-2 8.26 16.52 Comparative Example 1-3 6.42 14.56 Comparative Example 1-4 5.92 12.66 Comparative Example 1-5 6.45 15.61 Comparative Example 1-6 6.50 15.70 Comparative Example 1-7 5.60 12.08 Comparative Example 1-8 6.45 15.61 Comparative Example 1-9 6.50 14.70 Comparative Example 1-10 6.90 15.42 Comparative Example 1-11 7.28 14.56 Comparative Example 1-12 7.12 14.24

Referring to Table 9, the peroxide value of the brown dough oil prepared by Example 1 of the present invention and Comparative Example 1 immediately after the production was not significantly different, but it was confirmed that the oil of Example 1 was better. However, after storage at room temperature for 6 months, the peroxide value of the oil of Comparative Example 1 is much larger than that of Example 1 oil, and the rancidity is expected to progress more rapidly.

<Experimental Example 7: Sensory Evaluation of Brown Goose Oil>

The sensory evaluation of the oil prepared according to Example 1 and Comparative Example 1 was evaluated. For this purpose, sensory evaluation was carried out on flavor, aroma, preference, etc., by direct addition of oil, salad instead of olive oil, egg frying, and bibimbap preparation instead of sesame oil. The subjects were 10 persons. The evaluation was rated as good when eight or more were evaluated as good. The evaluation was rated as good when six or five were good. The evaluation was evaluated as good when three or two were good. The results are shown in Table 10. At this time, only the fragrance was checked for the oil in which benzopyrene was detected.

Condition zest  incense  preference Example 1-1 ○ ○ ○ Examples 1-2 ○ ○ ○ Example 1-3 ○ ○ ○ Examples 1-4 ○ ○ ○ Examples 1-5 ○ ○ ○ Examples 1-6 ○ ○ ○ Examples 1-7 ○ ○ ○ Examples 1-8 ○ ○ ○ Examples 1-9 ○ ○ ○ Example 1-10 ○ ○ ○ Example 1-11 ○ ○ ○ Comparative Example 1-1 △ △ △ Comparative Example 1-2 ※ Not evaluated △ ※ Not evaluated Comparative Example 1-3 ※ Not evaluated × ※ Not evaluated Comparative Example 1-4 × △ △ Comparative Example 1-5 △ △ △ Comparative Example 1-6 ※ Not evaluated × ※ Not evaluated Comparative Example 1-7 × △ △ Comparative Example 1-8 ※ Not evaluated △ ※ Not evaluated Comparative Example 1-9 × × × Comparative Example 1-10 × × × Comparative Example 1-11 × × × Comparative Example 1-12 × △ ×

Referring to Table 10, it can be seen that the brown dough oil produced according to the present invention is excellent in flavor, odor and preference.

&Lt; Example 2: Preparation of brown gurtle oil soft capsules >

Although the edible oil obtained from brown goats may be used as edible oil, it is highly unsaturated fatty acid content, and when it is consumed by a certain amount, it can enjoy various health functional improvement effect. However, as long as it is not taken as a cooked food, It is not easy because it feels itself. Accordingly, the present invention provides a product which is easy to take by preparing a brown gurdish edible oil as a soft capsule.

To this end, a coating composition for the production of soft capsules was prepared under the conditions shown in Table 11 below. The preparation of the coating solution for the preparation of soft capsules was carried out in a gelatin solution melting tank according to generally known methods. Each component was added sequentially in accordance with the composition shown in Table 11, dissolved with stirring, deaerated and filtered, and aged at about 60 ° C for 6 hours to obtain a coating solution.

Composition component weight% Example 2-1 Example 2-2 Example 2-3 Gelatin (wheat) 67.90 60 72 glycerin 28.61 35 25.95 D-sorbitol 3.39 4.8 2 Ethyl vanillin 0.10 0.2 0.05

Next, in a rotary type soft shell molding machine generally used for manufacturing soft capsules by using the brown dough oil of Example 1-1 and the coating solution of Example 2, an oval 5 type die roll ) Was used to form a soft capsule having a content weight of 800 mg and a coating weight of 400 mg. After the soft capsule molding, capsules were prepared by drying in a tumbler and a tray for 1 day. FIG. 3 is a representative photograph of the capsule of Example 2-1.

Composition component weight% Comparative Example 2-1 Comparative Example 2-2 Comparative Example 2-3 Comparative Example 2-4 Comparative Example 2-5 Comparative Example 2-6 Gelatin (wheat) 67.90 0.00 0.00 55.00 67.90 0.00 Gelatin 0.00 71.16 71.06 0.00 0.00 67.90 glycerin 28.71 14.39 14.49 41.90 32.00 28.71 D-sorbitol 3.39 14.35 14.45 3.00 0.00 3.39 Ethyl vanillin 0.00 0.10 0.00 0.10 0.10 0.00

Experimental Example 8. Evaluation of Physical Stability of Soft Capsule [

As in Korea, capsules stored in humid conditions during the summer may react with the oil inside the capsules, resulting in changes in capsule shells or internal structures. The soft capsules obtained in Example 2 and Comparative Example 2 were stored at 25 ± 2 ° C. and 75 ± 5% relative humidity for 6 months. The physical stability of the soft capsules such as properties and disintegration was investigated. The disintegration time of the capsules was measured in purified water at 37 ° C according to the literature (Ph, Eur). The results are shown in Tables 13 and 14.

exam
Item Example 2-1 Example 2-2 Example 2-3 standard During manufacture 6 months later During manufacture 6 months later During manufacture 6 months later Appearance fitness fitness fitness fitness fitness fitness Dark brown oval soft gaps Confirm fitness fitness fitness fitness fitness fitness Same holding time as standard solution Disintegration 7 minutes 12 minutes 7 minutes 12 minutes 7 minutes 12 minutes In 20 minutes weight
horseshoe fitness fitness fitness fitness fitness fitness Average weight
± 10% content
(%) 99.8% 99.6% 99.8% 99.7% 99.8% 99.7% More than 90% of standard display

exam
Item Comparative Example 2-1 Comparative Example 2-2 Comparative Example 2-3 Comparative Example 2-4 Comparative Example 2-5 Comparative Example 2-6 standard Produce
city 6 months
after Produce
city 6 months
after Produce
city 6 months
after Produce
city 6 months
after Produce
city 6 months
after Produce
city 6 months
after Appearance fitness Somewhat defective fitness Somewhat defective fitness fitness fitness Bad fitness Bad fitness Bad Dark brown oval soft gaps Confirm fitness Somewhat defective fitness Somewhat defective fitness fitness fitness Bad fitness Bad fitness Bad Same holding time as standard solution Disintegration 7 minutes 12 minutes 8 minutes 13 minutes 8 minutes 14 minutes 8 minutes 25 minutes 8 minutes 25 minutes 8 minutes 25 minutes In 20 minutes weight
horseshoe fitness fitness fitness fitness fitness fitness fitness fitness fitness fitness fitness fitness Average weight
± 10% content
(%) 99.7% 99.5% 99.7% 99.6% 99.8% 99.6% 99.7% 99.5% 99.6% 99.4% 99.7% 99.6% About standard display
over 90

As can be seen from the results of Tables 13 and 14, the capsule of Example 2 showed no change in properties especially for 6 months. However, the capsule of Comparative Example 2 had a poor capsule state, Is poor.

<Experimental Example 2: Odor, already sensory evaluation of soft capsule>

As in Korea, capsules stored in humid conditions during the summer can react with the oil inside the capsules to produce imperfections in the capsule shell or inside. The soft capsules of Example 2 and Comparative Example 2 were stored for 6 months immediately after preparation and at 25 ± 2 ° C and 75 ± 5% relative humidity, and were subjected to off-odor irradiation.

For this purpose, 10 persons who are food specialists and general consumers were surveyed and the results are shown in Table 15.

Specimen already This Immediately after manufacture 6 months old ** Immediately after manufacture 6 months old ** Example 2-1 None: 100%
In: 0% None: 100%
In: 0% None: 100%
In: 0% None: 100%
In: 0% Comparative Example 2-1 None: 100%
In: 0% None: 90%
In: 10% None: 100%
In: 0% None: 90%
In: 10% Comparative Example 2-2 None: 100%
In: 0% None: 100%
In: 0% None: 100%
In: 0% None: 90%
In: 10% Comparative Example 2-3 None: 100%
In: 0% None: 75%
In: 25% None: 100%
In: 0% None: 75%
In: 25%

As shown in Table 15, it can be confirmed that the capsule of Example 2 is a capsule product of a good formulation having no imaged odor as compared with the capsule of Comparative Example 2.

From the above results, it is possible to produce high-quality brownish deep-frozen edible oil having a high content of unsaturated fatty acids without detecting benzopyrene by the method of the present invention, and this oil can be used as a high-grade cooking oil, and a capsule can be manufactured Respectively.

Claims (9)

(Step 1) plowing, washing and dewatering a brown larva;
(Step 2) A step of irradiating microwaves to the washed and dehydrated larvae of the brown gourd to perform heat pretreatment;
(Step 3) A step of hot-air drying the pre-heated brown gill larva;
(Step 4) a step of squeezing and milking a larva having a hot air-dried brown duck; And
(Step 5) The oil obtained by milking in the fourth step is stored at low temperature, and the produced precipitate is removed and centrifuged to collect only the supernatant.
Wherein the method comprises the steps of: The method according to claim 1,
Wherein the microwave is irradiated for 5 to 10 minutes in the second step. The method according to claim 1,
Wherein the drying of the hot air in the third step is carried out at 60 to 80 ° C for 6 to 10 hours. The method according to claim 1,
Wherein the milking process of the fourth step is carried out at a temperature of 60 to 90 DEG C under a pressure of 500 to 700 kgf / cm &lt; ² &gt;. A brownish edible oil characterized in that the obtained benzopyran is not detected by the production method of claim 1. delete A cooking oil characterized by containing the brownish-edible oil of claim 5. A soft capsule comprising the brownish edible oil of claim 5. 9. The method of claim 8,
Characterized in that the soft capsule comprises a brownish edible oil encapsulated in a coating composition which contains a mixture of perilla gelatin, glycerin, D-sorbitol and ethyl vanillin.

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