KR102500842B1 - Manufacturing method of edible oil using fermented ginger and fermented seeds - Google Patents

Abstract

The present invention relates to a method for manufacturing edible oil and fat. More particularly, the present invention relates to a method for manufacturing edible oil and fat, which is capable of providing high-quality and highly functional edible oil and fat with enhanced antioxidant, anticancer, and antibacterial efficacy compared to conventional edible oil, and significantly enhanced various nutritional components and functionalities, by manufacturing edible oil and fat using ginger fermented products and fermented seeds obtained by fermenting seed materials with microbial fermented liquid and malt.

Description

Manufacturing method of edible oil using fermented ginger and fermented seeds}

The present invention relates to a method for producing edible oil and fat, and more particularly, to a method for producing edible oil and fat using fermented ginger and fermented seeds obtained by fermenting seed materials with microbial fermented liquid and malt, thereby providing antioxidant and anticancer properties compared to conventional edible oil. , It relates to a method for producing edible oil and fat, which can provide high-quality, highly functional edible oil with increased antibacterial efficacy and remarkably enhanced various nutritional components and functionality.

In general, edible oil is a vegetable oil that exists in a liquid state at room temperature (around 15 ℃) with glyceride fatty acids obtained from seeds, nuts, fruits, etc. of plants.

The calorie of such edible fat and oil is 9 kcal per 1g, which is very important as a calorie source because it shows high calories per unit weight, but the digestion and absorption rate is very low, so it takes a lot of time to digest edible oil and fat, and the user's digestive system is weak or cannot eat edible oil. Excessive consumption has been associated with adverse effects such as diarrhea.

In addition, edible fats and oils contain a large amount of trans fatty acids, which are known to cause various diseases such as obesity and adult diseases when consumed in large amounts. It is known that the harmfulness of edible fats and oils is causing considerable controversy.

Therefore, in order to prevent the harmfulness of edible oil, Patent Registration No. 10-0913850 "Method for Manufacturing Processed Edible Oil with Low Trans Fatty Acid Content" (Prior Art 1) and Patent Publication No. 10-2004-0052895 "Inhibiting Fat Absorption" A method for producing functional edible fat and oil" (Prior Art 2) has been proposed.

Conventional prior art 1 removes the bad smell derived from crude oil by adding hydrogen to the deodorized edible oil, reacting it, cooling it to remove the catalyst, and maximally suppressing the production of trans fatty acids during hydrogen curing. Prior Art 2 is a technology in which concentrated extract, chitosan, emulsifiers such as glycerin and lecithin are added to edible oil and fat.

However, since the prior art 1 and 2 of the prior art added functionality by adding various additives to the prepared edible oil without processing the seed materials, not only could not obtain a sufficient effect of removing fatty acids, but also increased digestion and absorption, antioxidant effect, etc. could not expect

Republic of Korea Patent Registration No. 10-0913850

The present invention is to solve the above problems, by producing edible oil and fat using fermented seeds obtained by fermenting seed materials with fermented ginger, microbial fermented liquid and malt, thereby exhibiting antioxidative, anticancer, and antibacterial efficacy compared to conventional edible oils. It is intended to provide a method for producing edible oil and fat, which can provide high-quality, highly functional edible oil with significantly increased nutritional content and functionality.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The purpose is to perform natural drying after washing the ginger until the water content in the ginger is 15 to 25%; After cutting the dried ginger into an average length of 2 to 5 cm and an average thickness of 2 to 4 cm, the cut ginger is immersed in 1.5 to 3 times the weight of olive oil and aged at 17 to 32 ° C. for 10 to 15 days; Stirring the aged ginger solids and the aged liquid at a speed of 50 to 60 rpm/min in an agitator, and then putting them into an milking machine and first compressing the ginger solids to completely crush them; Injecting the crushed ginger solids and liquid components into a maturation container after primary pressing, fermenting and aging at 5 to 22 ° C for 25 days; Putting the fermented fermented ginger fermented product into an milking machine for secondary compression; And filtering the fermented ginger obtained after the second pressing to separate ginger solids and obtain fermented ginger oil. Preparing a fermented ginger product comprising a;

Preparing an edible insect material in powder form, consisting of brown mealworm larvae (mealworms), grasshoppers, white-spotted beetle larvae, and beetle larvae; Preparing a mixture of the edible insect material and a seed material composed of sesame seeds, perilla seeds, red pepper seeds, flax seeds, Japanese pepper seeds, sunflower seeds, pumpkin seeds, avocado seeds, grape seeds, ginseng seeds, and green tea seeds; A pretreatment step of roasting the mixture at a low temperature in a temperature range of 45 to 57 ° C. for 1 minute to 15 minutes; Injecting the pretreated mixture into an aseptic room, immersing in a microbial fermentation broth, and first fermenting at a temperature of 32 to 38 ° C for 4 to 6 days; Drying the first fermented product in which the first fermentation is completed at a temperature of 17 to 26 ° C; immersing the dried first fermented product in a fermented malt solution including malt, yogurt, and makgeolli, and performing a second fermentation at a temperature of 30 to 38 ° C. for 5 to 12 days in a warm place; Performing final drying of the mixture by firstly drying the mixture after the second fermentation at a temperature of 40 ° C. and then raising the temperature and secondarily drying the mixture at a temperature of 45 ° C.; Putting the final dried mixture into a stir-fry container and roasting it at a temperature of 180-220 ° C. for 15-25 minutes; Cooling the roasted mixture to maintain a temperature of 35 to 40 ° C; Injecting the pulverized product obtained by pulverizing the cooled mixture and 20 to 28 parts by weight of the fermented ginger with respect to 100 parts by weight of the pulverized product, compressing and extracting the oil together; Filtering the extracted oil and fat component through a sieve having a particle size of 200 to 250 mesh to filter out fine debris from liquid oil; A first magnetization treatment step of injecting the filtered liquid oil into the aging tank through a supply pipe equipped with a magnet; Maintaining the internal temperature of the aging tank at 18 to 25 ° C, and aging for 12 to 15 days; A secondary magnetization treatment step of discharging liquid oil in which aging has been completed through a discharge pipe equipped with a magnet; It can be achieved by a method for producing edible oil, including; and injecting and packaging the matured and magnetized oil into a container.

In the step of squeezing the oil, 1 to 10 parts by weight of an additive, which is a mixture of milk thistle, fermented black garlic, fermented goji berries, mango leaf extract and plum extract, is added to 100 parts by weight of the mixture, and compressed and extracted together. to be characterized

In the step of squeezing the oil, the compression method used a method of squeezing the oil by giving a temperature of 80 to 95 ° C. while strongly compressing the mixture and the fermented ginger product, and the extraction method was a roasted mixture. After mixing with hexane solvent, flow it so that the oil component melts in the solvent. It is characterized by using a method of separating and extracting oil from the material so that only the ingredients remain.

According to the present invention, by preparing edible oil and fat using fermented ginger fermented product, microbial fermented liquid and fermented seeds fermented with malt, antioxidant, anticancer, and antibacterial efficacy are increased compared to conventional edible oil, and various nutrients and It is possible to provide a high-quality, high-functional edible oil with remarkably enhanced functionality.

In addition, the edible fat and oil of the present invention includes fermented ginger, and the seed materials are fermented by microbial fermented liquid and malt, so that various enzymes can be abundantly contained in the oil, and the edible oil is magnetized during the manufacturing process. By making the particles of the oil component smaller in the body, it is possible to significantly improve the digestion and absorption power in the body at the time of ingestion.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.

In order to clearly explain the proposed invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a certain component is said to "include", this means that it may further include other components without excluding other components unless otherwise stated. Also, a “unit” described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, a preferred embodiment for achieving the above object will be described in detail.

Example

Ginger fermented product was prepared. 10 kg of prepared ginger was thoroughly washed in purified water and peeled. Thereafter, the washed ginger was naturally dried by installing a drying rack in a cool and well-ventilated place without direct sunlight. At this time, natural drying was performed until the water content in ginger was 30% or less, specifically, 15 to 25%.

Then, the dried ginger was cut into pieces with an average length of 2 to 5 cm and an average thickness of 2 to 4 cm, and then the cut ginger was immersed in 1.5 to 3 times the weight of vegetable oil, for example, olive oil, and aged. The immersion was carried out at room temperature, specifically, 17 to 32 ° C. for 10 to 15 days, and the aging is preferably natural aging performed in a shaded place with wind.

The aged ginger product, specifically, the mixture of the resulting aged liquid phase and ginger solid content was put into a stirrer and stirred at a rate of 50 to 60 rpm/min. After stirring, the aged ginger was put into an oil press and first compressed so that the ginger solids were almost or completely crushed.

The mixture of ginger solids and liquid components obtained after the first pressing was put into the aging container again, and fermented and aged at 5 to 22 ° C. for 25 days. Subsequently, the fermented ginger fermented product, which has been fermented, was added to the stirrer, and additional stirring was performed at a rate of 50 to 60 rpm/min. After the additional stirring, the ginger fermented product was put back into the compression milking machine and subjected to secondary compression.

After the second pressing, the fermented ginger obtained was filtered through a sieve or filter to separate the ginger solids, and the finally obtained ginger fermented product, that is, the fermented ginger fermented product, was obtained.

Next, an edible insect material was prepared. The edible insect is a high-quality food material rich in protein and minerals and rich in unsaturated fatty acids, and is a high-quality protein source with a crude protein content of about 50-60%, and its nutritional value is not inferior to that of general meat. In addition, edible insects, which can eliminate concerns about various problems such as recent negative perceptions of livestock breeding and environmental pollution, and can demonstrate eco-friendly advantages in cultivation and production, are actively recommended as promising food resources in the future.

The edible insect may be at least one selected from brown mealworm larvae (mealworms), locusts, white river sleeps, edible silkworm pupae, paired crickets, white-spotted flower larvae, and beetle larvae. For example, the edible insects may be composed of brown mealworm larvae (mealworms), grasshoppers, white-spotted flower larvae, and beetle larvae. The edible insects were prepared in powder form.

Subsequently, seed materials consisting of sesame seeds, perilla seeds, red pepper seeds, flax seeds, Japanese pepper seeds, sunflower seeds, pumpkin seeds, avocado seeds, grape seeds, ginseng seeds, and green tea seeds were prepared.

The mixture of the edible insect and the seed material may then be pretreated. The pretreatment may be to effectively remove off-flavor and taste peculiar to edible insects, and to maximize the content and flavor of the active ingredient of the seed material. The pretreatment is roasting the mixture at a low temperature, and in order to increase the effect of the pretreatment, it is preferable to separately roast the edible insects and the seed material using separate roasting containers.

The low temperature roasting may be performed for 1 minute to 15 minutes at a temperature range of 45 to 57 °C. In particular, in the roasting of edible insects, since edible insects are in the form of powder, it is preferable to shorten the roasting time within 5 minutes, and green tea leaves and bay leaves may be added to help remove off-flavors.

Next, the mixture of the edible insect and the seed material is subjected to first fermentation and second fermentation.

First, a first fermentation was performed by immersing the mixture in a complex microbial fermentation broth so that the mixture was immersed and fermented at a temperature of 32 to 38 ° C. for 4 to 6 days.

In the first fermentation, the mixture immersed in the fermentation broth of complex microorganisms was fermented in an aseptic room maintaining a vacuum state, thereby preventing the intrusion of various bacteria.

The manufacturing process of the complex microbial fermentation broth is as follows.

0.3 to 0.8% by weight of salt is added to the total weight of herbal medicines, fermented by applying lactic acid bacteria, and the first lactic acid bacteria fermentation step of aging and fermenting the extract obtained by pressure distillation, 0.1 to 0.5% by weight of the first lactic acid bacteria fermented product 2nd lactic acid bacteria fermentation step of adding water-soluble propolis and fermenting by adding lactic acid bacteria, 3rd yeast fermentation step by adding 0.5 to 2% by weight of minerals to the 2nd lactic acid bacteria fermentation product and fermenting it by adding yeast, 3rd yeast fermentation step In the 4th fermentation step of inoculating and fermenting actinomycetes, filamentous bacteria, Bacillus subtilis, H. acetic acid, and fermenting water, 0.05-1% by weight of glycerin is added to the 4th fermented product, homogenized by high-speed dispersion, and then fermented. In the 5th fermentation step, As a result, the microbial fermentation broth is completed.

More specific examples illustrating the manufacturing process of the complex microbial fermentation broth are as follows. 0.3 to 0.8% by weight of salt is added to the total weight of the herbal medicine, and a small amount of lactic acid bacteria is added, and fermented for about 2 days in a fermenter maintaining a temperature of 30 to 40 ° C. Then, pressurized distillation is performed to obtain an extract. The first lactic acid bacteria fermentation step was carried out in a fermentation tank maintaining a temperature of 40 ° C. for 7 to 10 days.

The "herbal medicine" refers to medicines obtained from nature, such as oak leaves, pine needles, dermis, root of root, brown flower, brown leaf, cinnamon, pine shoot, wormwood, barberry fruit, mistletoe, bamboo grass, black nightshade, dandelion, honeysuckle flower, goji berry, and these Herbal medicines selected from the group consisting of combinations of were used.

As the lactic acid bacteria, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus acidophilus, and combinations thereof were used.

The pressurized distillation used a distillation method in which a pressure higher than atmospheric pressure was applied to the distillation apparatus and proceeded.

Subsequently, 0.1 to 0.5% by weight of water-soluble propolis was added to the primary lactic acid bacteria fermentation product, and lactic acid bacteria were added to the secondary lactic acid bacteria fermentation step of fermenting for about 2 days in a fermenter maintaining a temperature of 30 to 40 ° C. It was carried out.

Although the water-soluble propolis itself is a substance having an antioxidant effect, the microbial fermentation broth according to the present invention can obtain an antioxidant effect significantly higher than that obtained by simple addition of propolis.

Subsequently, a third yeast fermentation step was performed in which 0.5 to 2% by weight of minerals were added to the secondary lactic acid bacteria fermentation product, yeast was added, and fermentation was performed for about 2 days in a fermentation tank maintaining a temperature of 30 to 40 ° C.

The "mineral" used minerals, which are nutrients required in relatively small amounts for the growth, maintenance, and reproduction of the human body.

As the yeast, any yeast that can be used for normal yeast fermentation may be used, and Saccharomyces cerevisiae, Saccharomyces ellipsoidus, or a combination thereof were used.

Subsequently, the tertiary yeast fermented product was inoculated with actinomycetes, filamentous bacteria, bacillus subtilis, bacillus subtilis, and acetic acid bacteria, and a fourth fermentation step was performed in which fermentation was carried out for about 2 days in a fermenter maintaining a temperature of 30 to 40 ° C.

As the actinomycetes, Streptomyces griseus, Streptomyces aureus, Streptomyces abidoflavus, or a combination thereof were used.

As the filamentous fungi, thin thread-like mycelium and fruiting bodies produced by Aspergillus, Penicillium, and Rhizopus were used.

The Bacillus subtilis is Bacillus subtilis, Bacillus subtilis spigepiai, Bacillus megaterium, Bacillus licheniformis, Bacillus pumilus ) or a combination thereof was used.

Subsequently, 0.05 to 1% by weight of glycerin was added to the fourth fermented product, dispersed at high speed to homogenize, and then fermented for about 2 days in a fermenter maintaining a temperature of 10 to 30 ° C. The fifth fermentation step was performed to obtain a complex microbial fermentation broth. has been completed.

The "glycerin" has a chemical formula of C ₃ H5 (OH) ₃ and a molecular weight of 92.10, and is highly hygroscopic, water-soluble, and a food additive having a sweetness about one-third that of sucrose.

The high-speed dispersion operation was performed to homogenize the mixture of the quaternary complex fermented product and glycerin, and was homogenized by rotating at a speed of 800 to 1,000 rpm. The microbial fermented broth completed by the 5th fermentation itself not only has a very excellent antioxidant effect, but also helps enzyme activity in the body when ingested, promotes digestion and absorption when consumed after eating food, and pathogenic bacteria of common intestinal putrefactive bacteria. has the effect of inhibiting the growth of

Subsequently, the first fermented product, that is, the fermented mixture (solid content) after the first fermentation was dried at room temperature (17 to 26 ° C.), and then immersed in a malt fermentation broth to perform a second fermentation. The content of the active ingredients of edible insects and seed materials can be further increased by the second fermentation.

The malt fermented liquid may be a mixture of malt and liquid ingredients such as yogurt and makgeolli. At this time, it is preferable to mix 30 to 40 parts by weight of malt based on 100 parts by weight of the liquid component. The fermented malt solution may further include additives such as yeast, starch syrup, and madder within an amount of 10 to 20 parts by weight based on 100 parts by weight of the liquid component.

The second fermentation may be carried out at a temperature of 30 to 38 ° C. for 5 to 12 days, and is preferably carried out in a warm place such as a vinyl house, veranda, or a warm place without direct sunlight, an electric pad, etc. .

Next, a step of final drying the mixture in which both the first fermentation and the second fermentation were completed was performed at a temperature of 40 to 45 ° C. for 14 to 16 hours. The final drying of the mixture was firstly dried at a temperature of about 40 ° C., and then the temperature was raised and the second drying was performed at a temperature of about 45 ° C. to complete final drying of the mixture.

Then, the final dried mixture was put into a roasting container and a step of roasting for 15 to 25 minutes while giving a temperature of 180 to 220 ° C. was additionally performed. Subsequently, a cooling step was performed in which the roasted mixture was gradually cooled to maintain a temperature of 35 to 40 ° C.

Next, a step of squeezing or extracting oil from the cooled mixture was pulverized and then compressed or extracted.

The compression method used a method of squeezing oil by applying a temperature of 80 to 95 ° C. while strongly compressing the mixture. While the compression method has a simple working process, it is preferable to use the extraction method because 3 to 5% of oil remains.

At the time of the compression, it is performed together by introducing the previously prepared fermented ginger. The fermented ginger product is preferably included in 20 to 28 parts by weight, for example, 25 parts by weight, based on 100 parts by weight of the mixture (ground material), for the content and functionality of the active ingredient of the edible oil to be finally produced. .

During the compression, at least one additive selected from the group consisting of milk thistle, fermented black garlic, fermented goji berries, mango leaf extract, and plum extract may be added to perform compression together. For example, the additive may be a mixture of milk thistle, black garlic fermented liquid, goji berry fermented liquid, mango leaf extract and plum extract. The additive contains a natural antioxidant component, and thus can further increase the antioxidant functionality of edible oil and fat. The additive is preferably included within a content range of 1 to 10 parts by weight based on 100 parts by weight of the mixture.

The extraction method is to mix the roasted mixture with a hexane solvent and then flow it so that the oil component is melted in the solvent, and after separating the solvent in which the oil and fat component is dissolved from the material, at a temperature of 180 to 220 ° C. The solvent was evaporated by heating so that only the oil component remained, and more than 99.5% of the oil and fat components could be separated and extracted from the material.

Subsequently, the extracted oil and fat components were sieved through a sieve having a particle size of 200 to 250 mesh to filter out fine residues, thereby obtaining liquid oil.

Subsequently, the filtering was completed and the filtered liquid oil was passed through a supply pipe equipped with a magnet to perform a first magnetization treatment step.

Subsequently, the magnetized liquid oil was injected into the aging tank while passing through the supply pipe, and aging was performed for 12 to 15 days while maintaining the internal temperature of the aging tank at 18 to 25 ° C.

Then, while the aged oil was discharged through a discharge pipe connected to the lower part of the aging tank, a second magnetization treatment step was performed using a magnetic field of a magnet mounted on the discharge pipe.

In the first and second magnetization steps, the liquid oil is magnetized while passing through a magnetic field formed by a magnet to remove heavy metals contained in the oil, and the particles of the oil become smaller so that the body absorbs well and tastes good. It is possible to provide edible fats and oils of

Then, the matured and magnetized oil was injected into a container and packaged to complete the production of edible oil and fat.

According to an embodiment of the present invention, by preparing edible oil and fat using fermented ginger, fermented seeds obtained by fermenting seed materials with microbial fermented liquid and malt, and edible insect materials, antioxidant, anticancer, and antibacterial efficacy compared to conventional edible oils It is possible to provide a high-quality, highly functional edible fat and oil in which this is increased and various nutritional components and functionality are remarkably reinforced.

In addition, the edible fat and oil of the present invention includes fermented ginger, and the seed materials are fermented by microbial fermented liquid and malt, so that various enzymes can be abundantly contained in the oil, and the edible oil is magnetized during the manufacturing process. By making the particles of the oil component smaller in the body, it is possible to significantly improve the digestion and absorption power in the body at the time of ingestion.

In addition, the edible fat and oil of the present invention can effectively prevent various diseases such as obesity and adult diseases by its improved antioxidant function, enhances the taste of food, and provides high-quality and highly functional edible oil with good digestion and absorption. .

In the above, preferred embodiments of the present invention have been shown and described, but the present invention is not limited to the above embodiments, and conventional methods in the field to which the present invention pertains without departing from the gist of the present invention claimed in the claims. Various modifications can be made by anyone with knowledge, and such modifications are within the scope of the written claims.

Claims (3)

After washing the ginger, naturally drying it until the water content in the ginger is 15 to 25%; After cutting the dried ginger into an average length of 2 to 5 cm and an average thickness of 2 to 4 cm, the cut ginger is immersed in 1.5 to 3 times the weight of olive oil and aged at 17 to 32 ° C. for 10 to 15 days; Stirring the aged ginger solids and the aged liquid at a speed of 50 to 60 rpm/min in an agitator, and then putting them into an milking machine and first compressing the ginger solids to completely crush them; Injecting the crushed ginger solids and liquid components into a maturation container after primary pressing, fermenting and aging at 5 to 22 ° C for 25 days; Injecting the fermented fermented ginger fermented product into an milking machine for secondary compression; And filtering the fermented ginger obtained after the second pressing to separate ginger solids and obtain fermented ginger oil. Preparing a fermented ginger product comprising a;
Preparing an edible insect material in powder form, consisting of brown mealworm larvae (mealworms), grasshoppers, white-spotted beetle larvae, and beetle larvae;
Preparing a mixture of the edible insect material and a seed material composed of sesame seeds, perilla seeds, red pepper seeds, flax seeds, Japanese pepper seeds, sunflower seeds, pumpkin seeds, avocado seeds, grape seeds, ginseng seeds, and green tea seeds;
A pretreatment step of roasting the mixture at a low temperature in a temperature range of 45 to 57 ° C. for 1 minute to 15 minutes;
Injecting the pretreated mixture into an aseptic room, immersing in a microbial fermentation broth, and first fermenting at a temperature of 32 to 38 ° C for 4 to 6 days;
Drying the first fermented product in which the first fermentation is completed at a temperature of 17 to 26 ° C;
immersing the dried first fermented product in a fermented malt solution including malt, yogurt, and makgeolli, and performing a second fermentation at a temperature of 30 to 38 ° C. for 5 to 12 days in a warm place;
Performing final drying of the mixture by firstly drying the mixture after the second fermentation at a temperature of 40 ° C. and then raising the temperature and secondarily drying the mixture at a temperature of 45 ° C.;
Putting the final dried mixture into a stir-fry container and roasting it at a temperature of 180-220 ° C. for 15-25 minutes;
Cooling the roasted mixture to maintain a temperature of 35 to 40 ° C;
Injecting the pulverized product obtained by pulverizing the cooled mixture and 20 to 28 parts by weight of the fermented ginger with respect to 100 parts by weight of the pulverized product, compressing and extracting the oil together;
Filtering the extracted oil and fat component through a sieve having a particle size of 200 to 250 mesh to filter out fine debris from liquid oil;
A first magnetization treatment step of injecting the filtered liquid oil into the aging tank through a supply pipe equipped with a magnet;
Maintaining the internal temperature of the aging tank at 18 to 25 ° C, and aging for 12 to 15 days;
A secondary magnetization treatment step of discharging liquid oil in which aging has been completed through a discharge pipe equipped with a magnet; and
Including the step of injecting and packaging the matured and magnetized oil into a container. According to claim 1,
In the step of squeezing the oil, 1 to 10 parts by weight of an additive, which is a mixture of milk thistle, fermented black garlic, fermented goji berry, mango leaf extract and plum extract, is added to 100 parts by weight of the pulverized product, and compressed and extracted together. Characterized in that, a method for producing edible oil and fat. According to claim 1,
In the step of squeezing the oil, the pressing method used a method of squeezing the oil by applying a temperature of 80 to 95 ° C. while strongly pressing the pulverized product and the fermented ginger product, and the extraction method was roasted After mixing the hexane solvent with the pulverized material, flow it so that the oil component is melted in the solvent. A method for producing edible oil and fat, characterized in that the method of separating and extracting oil from the material is used so that only the oil component remains.