http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101443747-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2013-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101443747-B1 |
| titleOfInvention | a edible oil and fat process using fermented seed |
| abstract | The present invention relates to a method for producing edible oil using fermented seeds, and more particularly, to a method for producing edible oil using fermented seeds, more specifically, fermenting seed materials with a microbial fermentation liquid to extract edible oil and magnetizing the same, The present invention provides a high-quality and high-functionality active-storage manufacturing method capable of enriching the taste of food by abundantly containing various enzymes. A feature of the present invention is to provide 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 a temperature of 35 to 40 캜; Crushing the cooled 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 mesh to remove fine 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; Aging for 12 to 15 days while keeping the internal temperature of the aging tank at 18 to 25 캜; A secondary magnetization processing step of discharging the aged liquid oil through a discharge pipe equipped with a magnet; And a step of pouring the oil, which has been aged and magnetized, into a container and packing the oil. The method for producing edible oil using the fermented seeds according to the present invention can be accomplished by this method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102499095-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102478922-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102478920-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102153852-B1 |
| priorityDate | 2013-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.