KR20130096691A - Phellinus method of manufacturing high quality coconut oil - Google Patents

Abstract

PURPOSE: A method of manufacturing coconut oil is provided to remove the fishy smell and stink of fish, egg or meat characteristic and the bad smell of foodstuff. CONSTITUTION: Pulverized phellinus and purified water are mixed in a volume ratio of 1:2-1:5. The mixed material is extracted at a temperature of 90-100°C for 1-2 hours and filtered. Pulverized birchbark and purified water are mixed in a volume ratio of 1:1-1:5. The mixed material is extracted at a temperature of 90-100°C for 1-2 hours and filtered. Coconut flesh is pulverized into a size of 1-5 mm. The crushed coconut flesh material is compressed with a press machine and coconut juice is extracted. The phellinus extract, the birch extract and the coconut extract are mixed in a weight ratio of 80:10:10-50:40:10. The mixed material is fermented at a temperature of 25-40°C for 24-48 hours. Water and oil are separated from the fermented material. The coconut oil is filtered and developed as products.

Description

TECHNICAL FIELD The present invention relates to a method for producing high quality coconut oil using a mushroom,

The present invention relates to a method for producing high quality coconut oil using a mushroom.

Coconut (Ccoconut) is also known as coco palm. Fruit of palm which is a palm plant native to South America. It is growing in India and West Indies. The height of the tree is 15-30m and its height is half the height. Fruits are 25 ~ 30cm long and 20 ~ 25cm in diameter. Its main origin is Thailand, Philippines and Indonesia. The shape of the fruit is like the face of a clown clown, and he named it coco, which means Spanish and Portuguese.

Unripe berries contain juice, or liquid called palm juice, which is light and sweet. On the other hand, ripe ones are filled with white pulp and hardly hydrated. The dried fruit is copra. Chopped or crushed copra is used to topping on cakes and to cover cookies and chocolate, which is called coconut cream or coconut milk. This is the creamier side, which is used for the same purposes as milk. It is also used to melt curry sauce and to cook vegetables. In Western confectionery, it is mixed with custard cream and used for mousse and ice cream. Coconut pulp is also ground and mixed with sugar and whites to make coconut macarons (macarons la noix de cocos), and sliced or ground pulp and cooked on low heat with sugar to make jam. Copra is almost fat and can squeeze oil, either copra oil or coconut oil. Conventional method of manufacturing coconut oil is to mature coconut, or dried and extracted coconut oil.

Generally, coconut oil is classified as extra virgin coconut oil, virgin coconut oil and refined coconut oil. Extra virgin coconut oil and virgin coconut oil are high in acid value 3 ~ 5 due to sourness of the fat during fermentation of coconut pulp. To solve this problem, refined coconut oil is an oil having a lower acid value. The problem to be solved by the present invention is to produce an extra virgin coconut oil, virgin coconut oil stabilized acid value than the conventional extra virgin coconut oil, virgin coconut oil without undergoing a purification process.

(A) drying the mushroom with a water content of less than 8% and pulverizing the mushroom to a size of 10 mu m to 30 mu m; (b) mixing the ground mushroom: purified water of step (a) in a volume ratio of 1: 2 to 1: 5; (c) extracting the mixed material of step (b) at a temperature of 90 ° C. to 100 ° C. for 1 hour to 2 hours; (d) filtering the extracted material of step (c) to obtain a mushroom extract; (e) drying the birch bark within 10% of water content and pulverizing to a size of 10 μm to 30 μm; (f) mixing the pulverized birch bark of the step (e): purified water in a volume ratio of 1: 1 to 1: 5; (g) extracting the mixed material of step (f) for 1 hour to 2 hours at a temperature of 90 ° C to 100 ° C; (h) filtering the material from which the extraction of step (g) is completed to obtain a birch bark extract; (i) preparing by removing the outer shell of coconut; (j) removing the coconut juice by cutting the coconut of step (i); (k) step (j) separating the endothelium and the flesh of the coconut; (l) pulverizing the coconut flesh of step (k) to a size of 1 mm to 5 mm; (m) compressing the material of step (l) with a press to extract coconut juice; (n) mixing the material of step (m): the material of step (d): the material of step (h) in a weight ratio of 80:10 to 10 to 50:40:10; (o) fermenting the mixed material of step (n) for 24 hours to 48 hours at a temperature of 25 ℃ to 40 ℃; (p) separating water and oil from the fermented material of step (o); (q) filtering the coconut oil in step (p) to produce a product.

Coconut oil prepared according to the production method of the present invention is stabilized acid value even without undergoing refining process, cooked food using for dressing, frying, roasting, fish, eggs or meat specific fishy, stingy and food Deodorant function, seasoning function to improve the taste. In particular, when cooking fish and meat it is not necessary to add spices or subsidiary materials for removing odor is easy to cook.

The present invention relates to a method for producing high quality coconut oil using a mushroom. In detail, the method for producing high quality coconut oil using the mushroom of the present invention comprises the steps of: (a) drying the mushroom with a water content of less than 8% and pulverizing the mushroom to a size of 10 mu m to 30 mu m; (b) mixing the ground mushroom: purified water of step (a) in a volume ratio of 1: 2 to 1: 5; (c) extracting the mixed material of step (b) at a temperature of 90 ° C. to 100 ° C. for 1 hour to 2 hours; (d) filtering the extracted material of step (c) to obtain a mushroom extract; (e) drying the birch bark within 10% of water content and pulverizing to a size of 10 μm to 30 μm; (f) mixing the pulverized birch bark of the step (e): purified water in a volume ratio of 1: 1 to 1: 5; (g) extracting the mixed material of step (f) for 1 hour to 2 hours at a temperature of 90 ° C to 100 ° C; (h) filtering the material from which the extraction of step (g) is completed to obtain a birch bark extract; (i) preparing by removing the outer shell of coconut; (j) removing the coconut juice by cutting the coconut of step (i); (k) step (j) separating the endothelium and the flesh of the coconut; (l) pulverizing the coconut flesh of step (k) to a size of 1 mm to 5 mm; (m) compressing the material of step (l) with a press to extract coconut juice; (n) mixing the material of step (m): the material of step (d): the material of step (h) in a weight ratio of 80:10 to 10 to 50:40:10; (o) fermenting the mixed material of step (n) for 24 hours to 48 hours at a temperature of 25 ℃ to 40 ℃; (p) separating water and oil from the fermented material of step (o); (q) filtering the coconut oil in step (p) to produce a product.

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

Example

(N) the material mixing ratio of the step of the invention of the above step (m) of the material: the material of the step (d): the material of the step (h) by mixing the weight ratio of 80: 10: 10 coconut Oil was prepared and prepared.

Comparative Example

Coconut oil was prepared and prepared by the conventional method.

Coconut oil prepared according to the Examples and Comparative Examples was prepared by food and then ingested to evaluate in the following manner. The evaluation method was to taste 30 men and women in their 10s and 40s, and then to evaluate their satisfaction. The taste, flavor, texture, and overall preferences were evaluated using the 5-point method. Point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points)

<Evaluation chart of fried chicken> division Flavor Texture flavor Overall preference Example 4.8 4.9 4.8 4.8 Comparative Example 3.3 3.4 2.9 3.2

<Evaluation table of fried mackerel> division Flavor Texture flavor Overall preference Example 4.7 4.8 4.8 4.8 Comparative Example 3.0 3.3 2.8 3.0

<Evaluation table of pork cutlet> division Flavor Texture flavor Overall preference Example 4.8 4.8 4.7 4.8 Comparative Example 3.4 3.6 3.2 3.3

<Acid value comparison table> division Mountain Example 0.2 Comparative Example 3.1

Referring to Tables 1 to 3 above, it can be seen that the Examples are significantly better in taste, flavor, texture, and overall preference than the Comparative Examples.

Referring to Table 4, it can be seen that the acid value of the example is significantly lower than that of the comparative example.

Claims (4)

(a) drying the mushroom with a water content of less than 8% and pulverizing the mushroom to a size of 10 mu m to 30 mu m;
(b) mixing the ground mushroom: purified water of step (a) in a volume ratio of 1: 2 to 1: 5;
(c) extracting the mixed material of step (b) at a temperature of 90 ° C. to 100 ° C. for 1 hour to 2 hours;
(d) filtering the extracted material of step (c) to obtain a mushroom extract;
(e) drying the birch bark within 10% of water content and pulverizing to a size of 10 μm to 30 μm;
(f) mixing the pulverized birch bark of the step (e): purified water in a volume ratio of 1: 1 to 1: 5;
(g) extracting the mixed material of step (f) for 1 hour to 2 hours at a temperature of 90 ° C to 100 ° C;
(h) filtering the material from which the extraction of step (g) is completed to obtain a birch bark extract;
(i) preparing by removing the outer shell of coconut;
(j) removing the coconut juice by cutting the coconut of step (i);
(k) step (j) separating the endothelium and the flesh of the coconut;
(l) pulverizing the coconut flesh of step (k) to a size of 1 mm to 5 mm;
(m) compressing the material of step (l) with a press to extract coconut juice;
(n) mixing the material of step (m): the material of step (d): the material of step (h) in a weight ratio of 80:10 to 10 to 50:40:10;
(o) fermenting the mixed material of step (n) for 24 hours to 48 hours at a temperature of 25 ℃ to 40 ℃;
(p) separating water and oil from the fermented material of step (o);
(q) filtering the coconut oil in step (p) and commercializing the coconut oil, thereby producing a high-quality coconut oil.
Coconut oil prepared by the method of claim 1.
Processed food prepared using the coconut oil of claim 2.
Cosmetics prepared using the coconut oil of claim 2.