KR20140097854A - a edible oil and fat process using fermented seeds - Google Patents

Abstract

The present invention relates to a method and an apparatus to prepare oxygen edible oil using fermented seed which comprises the steps of: preparing a seed material; putting the seed material in an aseptic room and immersing into a complex microbial fermented liquor to ferment; drying the fermented seed material; putting the dried seed material into a stirring container to stir-fry; cooling the stir-fried seed material; crushing the cooled seed material and pressing and extracting to squeeze the oil; filtering out fine debris from the oil of the liquid phase; primarily magnetizing the filtered liquid oil; ripening by intermittently supplying oxygen; secondarily magnetizing the ripened liquid oil to discharge; and injecting the oil into a container to pack.

Description

TECHNICAL FIELD The present invention relates to a method of manufacturing an oxygen-containing oil-containing oil using a fermentation seed,

The present invention relates to a method for producing an oxygenated oil and a method for manufacturing the same, and more particularly to a method for producing an oxygenated oil using fermented seeds, And a method for manufacturing edible oil of high quality and high functionality capable of enhancing the digestion and absorption power while increasing the production of antioxidants and abundantly containing various enzymes to enhance the taste of food.

Generally, edible oil is a glyceride fatty acid obtained from plant seeds, nuts, fruits, etc. and is a vegetable oil present in a liquid state at room temperature (around 15 ° C).

The calorie of such edible oil is 9 kcal per gram, which is high in calories per unit weight, which is very important as a calorie source, but the digestion rate is so low that it takes a long time to digest the edible oil, Diarrhea caused by ingestion of a large amount of occlusion occurred.

In addition, it is known that edible oil contains a large amount of trans fatty acid, which causes various diseases such as obesity and adult diseases. In particular, trans fatty acids reduce good cholesterol (HDL) The harmfulness of edible oils has caused considerable controversy.

Therefore, in order to prevent the harmfulness of edible oil, a method of producing a processed edible oil having a low trans-fatty acid content (prior art 1) and a method disclosed in Japanese Patent Laid-open No. 10-2004-0052895 of Patent Registration No. 10-0913850 A method of manufacturing a functional edible oil "(Prior Art 2) has been proposed.

In the prior art 1, the deodorized edible oil is reacted by adding hydrogen, followed by cooling and removing the catalyst to remove the bad odor derived from the crude oil and to suppress the generation of trans fatty acid to the utmost , And Prior Art 2 is a technique in which a concentrated extract, chitosan, glycerin, and emulsifiers such as lecithin are added to edible oils.

However, since the conventional prior arts 1 and 2 have added functionalities by adding various additives to edible oils that have been manufactured without processing the seed materials, not only a sufficient effect of removing fatty acids can be obtained, but also the digestion absorption power is increased, And the like can be suppressed.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems, and its object is to ferment seed materials with a fermentation broth of a microorganism, magnetize them to increase the digestion absorption power, increase the production of antioxidants, Which is capable of inhibiting the production of active oxygen in the body, and an apparatus therefor.

In order to accomplish the above object, the present invention provides a method of preparing a seed material comprising sesame seeds, perilla seeds, red pepper seeds, flax seeds, sunflower seeds, pumpkin seeds, avocado seeds, grape seeds, ginseng seeds and green tea seeds; Adding seed material selected from the group consisting of these alone or a combination thereof into a clean room and fermenting the mixture at a temperature of 32 to 38 캜 for 4 to 6 days by immersing the mixture in a fermentation broth of a complex microorganism; Drying the fermented seed material at a temperature of 40 to 45 캜 for 14 to 16 hours; Placing the dried seed material in a frying vessel and frying at a temperature of 180 to 220 DEG C for 15 to 25 minutes; Cooling the roasted seed material to maintain the temperature at 35 to 40 캜, pulverizing the seed material, squeezing and extracting the oil to squeeze the oil; Filtering the extracted fat component with a sieve having a particle size of 200 to 250 meshes to filter out debris from the liquid oil; A primary magnetization processing 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 占 폚, aging for 5 to 6 days while supplying oxygen (oxygen) intermittently for 15 to 20 minutes; A secondary magnetization processing step of discharging the aged liquid oil through a discharge pipe equipped with a magnet; And a step of injecting and oiling the oil, which has been aged and magnetized, into a container, and packaging the oil.

As described above, the edible oil produced by the production method of the present invention has various seed materials fermented by the microbial fermentation broth and is rich in various enzymes, which can increase the antioxidative effect. In addition, ), The high purity oxygen (oxygen) is diluted in oil to inhibit the production of active oxygen in the body, thereby preventing the generation of harmful oxygen and enhancing the production of antioxidants to protect the health. At the same time, It is able to effectively prevent various diseases such as obesity and geriatric diseases because it can ferment and decompose harmful fatty acids to inhibit the production. As a result, the oil containing oxygen is more sophisticated and delicious, which improves the taste of food, Advantages such as providing high-functional edible oil That will.

FIG. 1 is a view showing a manufacturing process of the edible oil according to the present invention,
2 is a sectional view of an edible oil producing apparatus according to the present invention,
3 is a cross-sectional view illustrating a magnetization processor of an edible oil producing apparatus according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Example

Sesame seeds, sesame seeds, perilla seeds, red pepper seeds, flax seeds, sun flower seeds, sunflower seeds, pumpkin seeds, avocado seeds, grape seeds, ginseng seeds and green tea seeds.

Subsequently, either one of these materials is selected singly or a seed material is selected from the combination thereof, and the seed material is immersed in the complex microorganism fermentation broth and heated at a temperature of 32 to 38 DEG C for 4 to 6 days Followed by fermentation.

At this time, the seed material immersed in the fermentation broth of the microorganism was fermented in a clean room to prevent invasion of germs, and a clean room having a vacuum state was used.

Then, the fermented seed material was dried at a temperature of 40 to 45 DEG C for 14 to 16 hours.

The seed material was first dried at a temperature of about 40 ° C and then dried at a temperature of about 45 ° C to dry the seed material.

Then, the dried seed material was placed in a frying vessel and fried for 15 to 25 minutes at a temperature of 180 to 220 캜.

Then, when the roasted seed material was gradually cooled, when the temperature of 35 to 40 캜 was maintained, the seed material was crushed, followed by compression and extraction to squeeze the oil.

The above-mentioned pressing method uses a method of squeezing oil by applying a temperature of 80 to 95 캜 while strongly pressing the seed material. It is preferable to use the extraction method because the pressing method is simple in the work process, but 3 to 5% of the oil remains.

In the above-mentioned extraction method, a roasted seed material is mixed with a hexane solvent, and the roasted seed material is allowed to flow to allow the oil component to melt. After the solvent in which the fat component is dissolved is separated from the material, And the solvent was evaporated to leave only the oil component, so that 99.5% or more of the oil component could be separated and extracted from the material.

Subsequently, the extracted fat component was sieved with a sieve having a particle size of 200 to 250 meshes to carry out a filtering step of filtering the sludge to obtain a liquid oil.

Subsequently, the filtering operation was completed, and the liquid oil, which was filtered clearly, was passed through a supply pipe equipped with a magnet to perform a primary magnetization processing step.

Subsequently, a step of pouring the liquid oil subjected to the magnetization treatment while passing through the supply pipe into the aging tank and aging the aging tank for 5 to 6 days while maintaining the internal temperature of the aging tank at 18 to 25 ° C was carried out.

At this time, oxygen was diluted in the liquid oil by supplying high purity oxygen (oxygen) intermittently 3 to 4 times in the aging step, and the supply time of the oxygen intermittently injected was made to be 15 to 20 minutes.

The oxygen supplied in the aging step has high purity oxygen having a concentration of 99.5% or more, and the oxygen diluted in the liquid oil has an effect of inhibiting the production of active oxygen in the body, It is more sophisticated and delicious, and it will be able to enhance the taste of food.

Next, the secondary magnetization treatment step was performed using the magnetic field of the magnet mounted on the discharge pipe while discharging the aged oil through the discharge pipe connected to the lower part of the aging tank.

In the first and second magnetization processing steps, the liquid oil is magnetized while passing through a magnetic field formed by the magnet to remove the heavy metal contained in the oil. In addition, the oil particles are small, Of edible oil.

Subsequently, the aged and magnetized oil was injected into the container and packed to complete the preparation of the edible oil.

The edible oil of the present invention, which is completed by the above-described production method, is fermented by the microbial fermentation broth and various kinds of enzymes are abundantly contained therein, so that the antioxidative effect can be enhanced. In addition, in the process of magnetizing the edible oil, It is possible to increase the digestion and absorption power by activating the enzymatic action in the body when ingested while the oil component is small and absorbed in the body well.

In addition, since oxygen diluted in liquid oil suppresses the production of active oxygen in the body, it is possible to prevent the generation of harmful oxygen and increase the production of antioxidant substances, thereby protecting health and at the same time, Therefore, it is possible to effectively prevent various diseases such as obesity and geriatric diseases, and it is advantageous that the oil containing oxygen is more sophisticated and delicious, and it can provide a high quality and high-functional edible oil with good digestion and absorbency It is.

Examples of the process for producing the complex microorganism fermentation broth are as follows.

0.3 to 0.8% by weight of salt was added to the total weight of the herbal medicine, and a small amount of lactic acid bacteria was added thereto. The fermented product was fermented in a fermenter maintained at a temperature of 30 to 40 캜 for about 2 days and then subjected to pressure distillation to obtain an extract. Fermentation step of fermenting primary fermented lactic acid fermented for 7 to 10 days in a fermenter maintained at a temperature of 40 ° C.

The term "herbal medicine" means a medicament obtained from a natural source, such as an oak leaf, a leaf, a dandelion, a pupa, a crab, a lobule, a cinnamon, a songson, a wormwood, a hovenous fruit, a mistletoe, Was used as the herbal medicine.

The lactic acid bacteria used were Lactobacillus luteri, Lactobacillus casei, Lactobacillus lafflata, Lactobacillus acidophilus, and combinations thereof.

The distillation method was used in which the pressure distillation was performed by applying a pressure higher than atmospheric pressure to the distillation apparatus.

Next, a fermentation step of a second lactic acid bacterium was carried out by adding 0.1 to 0.5% by weight of water-soluble propolis to the fermented product of the first lactic acid bacteria, adding lactic acid bacteria, and fermenting the fermented product in a fermenter maintained at a temperature of 30 to 40 ° C for about 2 days.

The water-soluble propolis itself is a substance having an antioxidative effect, but the microbial fermentation broth according to the present invention can achieve a significantly higher antioxidative effect than the antioxidative effect obtained by the simple addition of propolis.

Next, a fermentation step of the third yeast strain, in which 0.5-2 wt% of minerals were added to the fermented secondary lactic acid bacteria and yeast strains were added thereto and fermented in a fermenter maintained at a temperature of 30-40 ° C for about 2 days, was performed.

The "minerals" used minerals that are nutrients that are relatively small in quantity for growth, maintenance and reproduction of the human body.

The yeast may be any yeast that can be used for conventional yeast fermentation, and Saccharomyces cerevisiae, Saccharomyces ellipsoidus, or a combination thereof is used.

Next, a fourth fermentation step in which the actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukguk and acetic acid bacteria were inoculated into the fermentation product of the third yeast strain and fermented in a fermenter kept at a temperature of 30 to 40 캜 for about 2 days was carried out.

The actinomycetes used Streptomyces griseus, Streptomyces aureus, Streptomyces abisoflavus, or a combination thereof.

The filamentous fungi used were filamentous fungi and fruiting bodies produced by Aspergillus, Penicillium, and Rhizopus.

The Bacillus subtilis may be selected from the group consisting of Bacillus subtilis, Bacillus subtilis, Bacillus megaterium, Bacillus licheniformis, Bacillus pumilus, ) Or a combination thereof.

Then, 0.05 to 1% by weight of glycerin was added to the fourth fermentation product, and homogenized at high speed and dispersed. Then, the fermentation was carried out in a fermenter maintained at a temperature of 10 to 30 캜 for about 2 days, .

The above-mentioned "glycerin" is a food additive having the formula C3H5 (OH) 3, a molecular weight of 92.10, a hygroscopic property, water solubility and a sweetness about one-third of sucrose.

The high-speed dispersing operation was performed to homogenize a mixture of the fourth composite fermented product and glycerin, and was homogenized by rotating at a speed of 800 to 1000 rpm.

The fermentation broth of the microorganism completed by the fifth fermentation is not only excellent in antioxidative effect itself but also contributes to the enzymatic action when ingested and promotes digestion and absorption by ingesting food after ingestion, The effect of suppressing the proliferation of the cells.

As shown in FIGS. 2 and 3, the apparatus for producing an oxygenated cooking oil used in the process of aging the liquid oil includes a supply pipe 11 and a supply pipe 11 at upper and lower portions of a tank 10 for storing liquid oil, And an oxygen inlet pipe 31 connected through the lower portion of the tank 10 is connected to the oxygen cylinder 30 and the hose 31a to inject oxygen into the liquid oil to dilute the oil, A magnetizing process unit 20 is connected to the supply pipe 11 and the discharge pipe 12 so that the oil flowing into and discharged from the tank 10 can be magnetized by applying a magnetic field thereto.

The magnetization processor 20 includes a cylindrical casing 21 in which a helical tube 22 is mounted and connected to a supply tube 11 and a discharge tube 12 respectively and a magnet 23 Is provided so as to be able to apply a magnetic field to the liquid oil flowing through the spiral tube 22.

In the figure, reference numeral 13 denotes a valve mounted on a lower portion of the tank 10 to discharge debris, and 14 denotes a pressure gauge for checking the internal pressure of the tank 10.

The apparatus for producing edible oil with the above-described configuration is characterized in that oil is subjected to primary magnetization processing by a magnetic field in the process of being injected into the tank through the magnetization processor 20 of the supply pipe 11, In the process of being aged, the oxygen introduced through the oxygen injection pipe 31 is diluted to shorten the aging period, while the effect of inhibiting the production of active oxygen in the body can be obtained, and the oil discharged through the supply pipe 11 It is possible to realize a high-quality edible oil which is smooth and digestive and absorbable because the cluster of oil particles becomes smaller due to the secondary magnetization treatment by the magnetic field in the process.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.

10: tank 11: supply pipe
12: exhaust pipe 13: valve
14: pressure gauge 20: magnetization processor
21: casing 22: spiral tube
23: magnet 30: oxygen cylinder
31: injection tube 31a: hose

Claims (5)

Preparing a seed material comprising sesame, perilla, red pepper seed, flax, sancho, sunflower seed, pumpkin seed, avocado seed, grape seed, ginseng seed and green tea seed;
Adding seed material selected from the group consisting of these alone or a combination thereof into a clean room and fermenting the mixture at a temperature of 32 to 38 캜 for 4 to 6 days by immersing the mixture in a fermentation broth of a complex microorganism;
Drying the fermented seed material at a temperature of 40 to 45 캜 for 14 to 16 hours;
Placing the dried seed material in a frying vessel and frying at a temperature of 180 to 220 DEG C for 15 to 25 minutes;
Cooling the roasted seed material to maintain the temperature at 35 to 40 캜, pulverizing the seed material, squeezing and extracting the oil to squeeze the oil;
Filtering the extracted fat component with a sieve having a particle size of 200 to 250 meshes to filter out debris from the liquid oil;
A primary magnetization processing 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 占 폚, aging for 5 to 6 days while supplying oxygen (oxygen) intermittently for 15 to 20 minutes;
A secondary magnetization processing step of discharging the aged liquid oil through a discharge pipe equipped with a magnet;
And filling and aging the oil, which has been aged and magnetized, into a container, and packaging the oil.
The method according to claim 1,
In the squeezing step, the method of squeezing oil by applying a temperature of 80 to 95 캜 while strongly pressing the seed material is used,
In the above-mentioned extraction method, a roasted seed material is mixed with a hexane solvent, and the roasted seed material is allowed to flow to allow the oil component to melt. After the solvent in which the fat component is dissolved is separated from the material, And the solvent is evaporated to leave only the oil component, so that the oil is separated from the material and extracted. The method for producing an oxygenated edible fat using the fermentation seed according to claim 1,
The method of claim 1, wherein the microbial fermentation broth comprises:
A fermentation step of fermenting the fermented product by adding 0.3 to 0.8 wt% of salt to the total weight of the herbal medicine, fermenting the fermented lactic acid bacterium, Of fermenting the second lactic acid bacteria by adding the soluble propolis and adding the lactic acid bacteria to the second lactic acid bacterial fermented product, adding the 0.5-2% by weight of minerals to the second lactic acid fermented product, adding the yeast and fermenting the third yeast fermentation step, A fourth fermentation step in which actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukyun, and acetic acid bacteria are inoculated and fermented in water, 0.05 to 1 wt% of glycerin is added to the fourth fermentation product, Wherein the microbial fermentation broth is completed.
A supply pipe 11 and a discharge pipe 12 are connected to the upper and lower sides of the tank 10 in which the liquid oil is stored and the oxygen injection pipe 31 connected through the lower portion of the tank 10 is connected to the oxygen pipe 30 And the magnetizing processor 20 is connected to the supply pipe 11 and the discharge pipe 12 so as to be connected to the oil to be introduced into and discharged from the tank 10 And a magnetic field is applied to magnetize the wafer.
5. The apparatus of claim 4, wherein the magnetization processor (20) comprises:
A helical tube 22 is mounted in the cylindrical casing 21 and connected to the supply tube 11 and the discharge tube 12 respectively. A magnet 23 is installed around the outer circumference of the helical tube 22, And a magnetic field is applied to the liquid oil flowing through the oxygen-permeable membrane.

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