| 摘要 |
A functional food oil composition is provided to produce the functional oil for various healthful foods by soaking the root, leaf, stem and fruit of a plant in edible oil and fermenting them. A functional food oil composition is prepared by the steps of: (i) gathering a plant(root, stem, leaf and fruit), and drying it for its water content to reach 20~25%; (ii) putting 600g of the dried plant, 1.8L of vegetable oil and 0.03L of lipase in a stirrer, and stirring and fermenting the mixture at 35°C for 30days; (iii) separating the stirred mixture into a first oil(a) and a culture medium, grinding and kneading the culture medium, and separating a second oil(b) from the dough; (iv) putting the dough in a CO2 extractor, supplying CO2 to the extractor and controlling pressure, and separating a third oil(c) from the culture medium; and (v) mixing the first and second oils with the third oil, and then stirring the mixed oil. The leaf of the dried plant comprises mulberry leaves, Korean leek, mugwort, perilla leaves, ginseng leaves, and pine needles. The stem of the dried plant comprises licorice, Hovenia dulcis, Rhus verniciflua, and Acanthopanax sessiliflorum Seeman. The fruit of the dried plant comprises apple, Japanese apricot, Oriental pear, persimmon, Schizandra chinensis fruit, Lycium chinense, Cornus officinalis, Cuscuta japonica Chois., and cayenne. The root of the dried plant comprises wild ginseng, sweet potato, ginger, garlic, radish, carrot, Pleuropterus multiflorus, and Angelica gigas Nakai.
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