EDIBLE OIL CONTAINING KOREAN GINSENG COMPONENTS AND MANUFACTURING METHOD THEREOF

摘要

A method of manufacturing edible oil containing ginseng by incubating ginseng with cellulase enzymes and aging deactivated ginseng material in edible oil after putting into a microfiltration membrane is provided to inhibit and retard flavor reversion and acidification of edible oil effectively and improve distribution and storage stability while providing characteristic taste and flavor of ginseng. Ginseng is subjected to enzyme treatment by adding 100 to 10,000 unit of cellulase per g ginseng to raw ginseng, red ginseng or slices or powder of raw ginseng and red ginseng and incubating at 30 to 55deg.C for 12 to 48hr, is sterilized by heating at 60 to 70deg.C for 0.5 to 2hr in a closed container with a cooler or at 100deg.C for 5 to 10min and is aged by putting into a microfiltration membrane with a micropore average diameter of 0.01 to 10 micrometers and soaking in edible oil in a dark place of 5 to 45deg.C for 1 to 30 days. Finally, the soaked micro-filtration membrane is eliminated from the edible oil. During aging, deactivated ginseng material is continuously or intermittently agitated at 10 to 300rmp.