KR20080095555A - Lycium fruit fermented oils - Google Patents

Abstract

A lycii fructus fermentation oil composition is provided to prevent acidification of edible oil and fat without using thermal radiation. A preparation method of a lycii fructus fermentation oil composition comprises: removing impurity from the harvested Chinese matrimony vine fruit and drying in the solar energy to the humidity 25%; putting the Chinese matrimony vine fruit 1kg and the dried corn oil 3.6 liters in a fermenter; agitating and fermenting for 25 days while maintaining the temperature at 30 deg.C; pulverizing the Chinese matrimony vine fruit and kneading; separating oil; extracting oil; and obtaining the lycii fructus fermentation oil composition by mixing and stirring.

Description

Gojija fermented fat and oil composition {Lycium fruit fermented oils}

As a process of ripening fermented goji berries,

1. Harvest the wolfberry from the field and dry it.

2. Make the berries of Goji berries dry in the sun within 25% ~ 27%.

3. Fermented dried wolfberry fruits with edible oil and fermenter.

4. Separation of goji berries and edible oil fermented for 25 days to obtain a primary wolfberry fermented fat and oil composition.

5. Grind the goji berries used as a medium to knead to obtain a fermented wolfberry dough.

6. Filter to remove oil from the kneaded medium.

7. The dough is placed in a supercritical fluid extractor to extract the oil in the critical state to obtain a secondary wolfberry fermented fat or oil composition.

8. Mix the primary and secondary wolfberry fermented fat and oil compositions to obtain a wolfberry fermented fat and oil composition.

The present invention relates to a wolfberry fermented fat and oil composition obtained by ripening and fermenting a wolfberry fruit with a vegetable edible oil and a solvent. "Lycium Fruit is the fruit of Lycium chanies Miller or the flora and fauna, eggplant and Colanaceae. The dried product of this drug is the quantitative amount of betaine (C ₅ H ₁₁ NO ₂ : 117.15) contains more than 0.5% "in the herbal medicine." In the folklore, goji berries have the effect of protecting the liver and kidneys and boosting energy. No toxicity and no misuse. It is widely known that pharmacological experiments have been shown to increase weight, protect liver, lower cholesterol, lower blood pressure, lower blood pressure and blood sugar. The composition of the environment for use is that the main ingredient of goji berries is derived from betaine, and research has been conducted on them, and for this reason, goji berries are used as herbal ingredients and mainly used as a bath or tea. It became.

As a method of boiling water, it is typical to mix it with various herbal medicines prepared by oriental medicine and ingest it by boiling water.

As a way of ingesting a gojija tea, put a little bit of wolfberry in boiling water, and drink the gojija water with tea, dried and powdered wolfberry, put it into a paper bag, make a TEA Bag, boil water and pour it into a cup Put the gojija powder in water to drink it as a tea.

Gugija pill in anticipation of a condition that is beneficial to a certain health, and mixed with other herbal medicines, powder processing, kneading with honey was taken as a gojija pill.

The present invention relates to a wolfberry fermented fat and oil composition obtained by ripening and fermenting a wolfberry fruit with vegetable edible oil as a solvent,

1. Provide fermentation of fermented goji berries in edible oil and fermentation,

2. Provide the composition of wolfberry fermented edible oil mixed with edible oil and fat,

3. In order to prevent rancidity of edible oil and fat in the use of edible oil as solvent. To provide fermentation without the use of radiation

4. Provide the conditions of fermentation of goji berries.

The present invention relates to a wolfberry fermented fat or oil composition obtained by fermenting the wolfberry fruit with vegetable edible oil as a solvent. The fermentation conditions of goji fruit were fully dried, semi-dried, and undried, and the fermented conditions showed the most effective fermentation conditions. 300g of dried dried wolfberry was purchased from Kyungdong medicinal herb market, and it was added to 1.8l of soybean oil and fermented while stirring at 30 ℃ for 30 days. Dried wolfberry did not penetrate edible oil into the fruit of the wolfberry, and its concentration was low. In order to make the effect of fermentation effective, 300g of wolfberry was repurchased into powder and then immersed in oil to ferment. As a result, the color change of goji berry component was remarkably changed to red color. It appears to be mixed with or with a small amount of red wolfberry.

Semi-dried wolfberry berries were harvested and dried for one day in the sun to reach 25-27% humidity. The epidermis of the Goji berries was dried and the humidity remained in the epidermis, and the contents of the Goji berries were extruded together with the seeds by pressing and pressing the Goji berries with the thumb and index finger. Semi-dried wolfberry fruit was added to the fermentor with 1.8 liters of soybean oil and fermented with stirring at 30 ° C. for 30 days. Semi-dried wolfberry fruits showed different phenomena than fermented whole dried fruits. First, active bubbles were generated in the fermentation process, and the pressure inside the fermenter was sometimes controlled by the pressure inside the fermenter, and the internal pressure was extracted. there was.

After drying, goji berries are sorted immediately after harvesting, mixed with soybean oil, added to the fermenter, and fermented while stirring at a temperature of 35 ° C. for 30 days. As a result of not being dried during the stirring process, the skin of the Goji berries was destroyed, and the substance of the Goji berries was mixed with the oil and entangled separately in the oil and the stirring process. Mixing showed the effect of turbid color. The effect of pressure regulation due to the fermentation ripening inside, such as bubbles generated during the fermentation or the air expansion is opened due to the opening of the pressure expansion control hole, is consistent with the effect of fermenting and ripening semi-dried wolfberry fruits. The medium of turbidity or goji berry fruit was not seen in aesthetically good condition mixed with edible oils and fats.

As a result, the most effective drying condition is the fermentation method of fermenting wolfberry fruit, and the contents of the oil obtained when immersed in soybean oil of goji fruit within 25% to 27% of semi-dried state can be effectively seen. The fruit was dried in the sun for 1 day, the humidity was 25% to 27%, and the soybean oil was mixed and fermented into the fermenter to observe the results below.

Not dry wolfberry Semi dry wolfberry Dry wolfberry Wolfberry powder Chromaticity Turbid red Red translucent Light red translucent Red translucent Bubble outbreak medium Prize none None Presence of sour U U radish radish

In the process of ripening goji fruit, the content of goji ingredients in edible oil and fat is as follows.

Ingredient checklist

Appendix 1.

In addition, in view of the fact that the edible oil is used as a solvent, the present invention does not use a method of radiating heat or projecting radiation. This is because the vegetable edible oil has an effect of accelerating the rancidity of oil and fat by transmitting heat or radiation.

Under the above conditions, the most optimum goji berries are fermented in edible oil and fat to obtain a goji berry fermented fat and oil composition is as follows.

1. Harvesting and screening goji berries, drying them within 25% ~ 27% humidity,

2. The gojija mixed with vegetable edible oil and put into the fermenter and the temperature inside the fermenter fermentation within 30 ℃,

3. The fermentation time is within 25 days,

4. filtering the fermented wolfberry fruit oil and separated from the wolfberry medium to obtain fermented wolfberry fruit,

5. Put the medium into the high speed grinder to grind and knead

6. Steps to Get Fermented Wolfberry Fruit Dough

Punishment Configuration 1

After washing the goji berries, they were dried in the sun for 1 day and dried within 25% of humidity. 1kg dried goji berries and 3.6 liter of vegetable edible oil were added to the fermentor, stirred at 30 ° C for 25 days, and then fermented. Separating Goji berries and vegetable edible oil separately to obtain 3L of the first wolfberry fermented fat and oil composition, and put the separated wolfberry fruit medium into a high speed grinder colloid mill, pulverize and knead and filter the dough state to remove oil and remove the oil into a supercritical fluid extractor 0.6 liters of the second wolfberry fermented fat and oil composition was obtained from the batter, and the first wolfberry fermented fat and oil composition and the second wolfberry fermented fat and oil composition were mixed and stirred to obtain 3.6 liters of fermented fat and fat composition.

Conduct1 .

1. The harvested wolfberry fruit was removed from impurities and dried at 25% humidity in solar heat.

2. 1 kg of dried wolfberry fruit and 3.6 liters of corn oil was added to the fermentor.

3. The fermenter internal temperature was 30 ℃ and fermented for 25 days with stirring.

4. Goji berries were used as fermentation medium in fermenter and separated from oil to obtain 3 liters of red wolfberry fermented oil composition.

5. Goji berries used as a medium was put into a colloid mill grinder and kneaded while grinding.

6. The dough was filtered to separate the oil.

7. The medium was put into a supercritical extractor to extract 0.6 L of oil at the critical state.

The oil separated in 8. 4 and the oil extracted in the critical state of 7 were mixed and stirred to obtain 3.6 L of wolfberry fermented fat and oil composition.

The present invention provides a fat or oil composition obtained by fermenting wolfberry fruits using a wolfberry fruit as a vegetable edible oil as a solvent, which provides convenience to ingestion rather than ingesting them by boiling water or extracting them. It has not been formulated with capsules using goji berries. Wolfberry fermented fat and oil compositions have been made available and are easy to ingest in soft encapsulated formulations. It is easier to mix the ingredients of wolfberry with edible oil by fermenting wolfberry fruits than it is to boil it with a boiling water, and it is more effective than adding other edible oil and fat when formulating the composition of soft wolfberry fermented fat and oil composition with other herbal ingredients. It is expected to have a convenient effect on the prescription of goji berries. The present invention is not a process of applying heat to the fruit of the wolfberry fruit by aging fermentation of the fruit of the wolfberry fruit as a solvent to obtain the components of the wolfberry is eluted in the edible oil and mixed with the edible oil or edible oil as described above effectively Aging fermentation of the components of the fruit can be effectively ingested goji berries fruit components and can be seen to have a beneficial effect in that the convenient intake of goji berries, which are treated as herbal medicine in oriental medicine.

Claims (9)

Goji berry fermented fat and oil composition obtained by adding 1 kg of dried wolfberry fruit and 3.6L corn oil 3.6% with 25% water content and fermenting with stirring for 25 days at a temperature of 30 ° C. 1kg of dried wolfberry fruit and 3.6L of corn oil with 25% water content are added to the fermenter and stirred for 25 days at a temperature of 30 ° C. After separating the wolfberry fruit medium and the oil separately, the wolfberry fruit medium is pulverized and kneaded. Wolfberry fermented fat and oil composition obtained by extracting oil in a critical state. Fermented wolfberry fermented fat composition of 80% by weight of fermented wolfberry fruit dough of claim 2, 15% by weight of palm oil, 2% by weight of beeswax, 3% by weight of lecithin. A wolfberry fermented fat and oil composition obtained by mixing and stirring the wolfberry fermented fat and oil composition obtained in claim 1 and the fermentation fat and oil composition obtained in claim 2. Corn oil is a fermented fat and oil composition obtained by aging fermentation of vegetable oils, soybean oil, olive oil, grape seed oil, rapeseed oil, brown rice oil, sunflower seed oil as a solvent. The critical state of the extractor is the pressure in the extractor: 30 ~ 40Mpa, the temperature in the extractor: 35 ℃, the pressure in the separator: 5.5 ~ 6.5 Mpa, extraction run time: 8 ~ 10.5 characterized in that fermentation maintenance Composition. The dried wolfberry fruit composition according to claim 1, wherein the dried wolfberry fruit is obtained by ripening and fermenting the dried wolfberry fruit, dried wolfberry fruit using vegetable or edible oil as a solvent, using the dried wolfberry fruit obtained by selecting after the harvest. The wolfberry fermented fat and oil composition according to claim 1, 2, 3, and 4, wherein the wolfberry fermented fat and oil composition is formulated with a soft capsule. The fermented fat and oil composition of Claim 1 which is 1 type from a cornus fruit, a Schisandra chinensis fruit, a lychee fruit, a tosa fruit, and a jujube fruit.

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