KR20130098961A - Fomes fomentarius method of manufacturing high quality coconut oil - Google Patents

Abstract

PURPOSE: A production method of high quality coconut oil is provided to obtain the coconut oil in which the acidity is stabilized compare to conventional extra-virgin coconut oil or virgin coconut oil without passing a purification step. CONSTITUTION: Fomes fomentarius is dried until the water content is within 8%, and crushed into 10-30 um. The crushed Fomes fomentarius and purified water are mixed in a volume ratio of 1:2-5. The mixture is extracted at 90-100°C for 1-2 hours, and filtered to obtain a Fomes fomentarius extract. Birch barks are dried until the water content is within 10%, and crushed into 10-30 um. The crushed birch barks and purified water are mixed in a volume ratio of 1:1-5. The mixture is extracted at 90-100°C for 1-2 hours, and filtered to obtain a birch bark extract. Coconut flesh is crushed into 1-5 mm, and compressed to obtain coconut juice. The coconut juice, the Fomes fomentarius extract, and the birch bark extract are mixed. The mixture is fermented at 25-40°C for 24-48 hours. Water and oil are separated from the fermented mixture. The obtained coconut oil is filtered.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing high quality coconut oil using a horseshoe mushroom,

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

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 resembles the face of a grimace of clowns, so it is called "Coco", which means Spanish or 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 into extra virgin coconut oil, virgin coconut oil, and refined coconut oil. Extra virgin coconut oil and virgin coconut oil have high acid value of 3 ~ 5 because fat is rancidized 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.

The problem solving means according to the present invention comprises the steps of: (a) drying the horseshoe mushrooms within 8% of water content to grind to a size of 10㎛ ~ 30㎛; (b) mixing the ground horseshoe mushroom of step (a): purified water 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 material from which extraction of step (c) is completed to obtain a horseshoe 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. In addition, germanium in the nutrients of horseshoe mushrooms can help health.

The present invention relates to a method for producing high quality coconut oil using horseshoe mushrooms. Specifically, the method for producing a high quality coconut oil using the horseshoe mushroom of the present invention comprises the steps of: (a) drying the horseshoe mushrooms within 8% of water content and pulverizing them to a size of 10 μm to 30 μm; (b) mixing the ground horseshoe mushroom of step (a): purified water 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 material from which extraction of step (c) is completed to obtain a horseshoe 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 4.6 4.8 4.7 4.7 Comparative example 3.2 3.5 2.8 3.1

<Evaluation table of fried fish> division Flavor Texture flavor Overall preference Example 4.6 4.7 4.7 4.7 Comparative example 3.1 3.2 2.9 3.0

<Evaluation table of pork cutlet> division Flavor Texture flavor Overall preference Example 4.7 4.7 4.8 4.8 Comparative example 3.2 3.5 3.2 3.4

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

<Germanium Content Comparison Table> division Per 100g of coconut oil Example 584 Comparative example 0

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.

Referring to Table 5, it can be seen that the coconut oil of the example contains significantly more germanium components than conventional coconut oil.

Claims (3)

(a) drying the horseshoe mushrooms within 8% of water content and pulverizing them to a size of 10 μm to 30 μm;
(b) mixing the ground horseshoe mushroom of step (a): purified water 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 material from which extraction of step (c) is completed to obtain a horseshoe 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) Method of producing a high quality coconut oil using a horseshoe mushroom, characterized in that it comprises the step of filtering the coconut oil of the step (p).
Coconut oil prepared by the method of claim 1.
Cosmetics prepared using the coconut oil of claim 2.