Fermented vegetable oil and composition including same
AssigneesKorea Research Institute of Bioscience and Biotechnology, Damy Chemical Co., Ltd.
InventorsKwang-Nyeon KIM, Ju-Hyun Son, Hee-Sik Kim, Jong-Seok Yun
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Abstract
The present invention relates to a fermented vegetable oil, to a method for preparing the oil, and to a composition including the oil. More particularly, the present invention relates to a technique for providing a fermented vegetable oil having the effects of enhancing emulsion stability due to water retention ability, improving texture and flavor, and enhancing moisturization.
Claims11
-7. (canceled)
A method for preparing a fermented vegetable oil, which comprises:
- (a) culturing bacteria in a culture solution at an aerobic condition;
- (b) adding vegetable oil to the culture solution to form a secondarily cultured vegetable oil;
- and
- (c) collecting the secondarily cultured vegetable oil,
The method for preparing a fermented vegetable oil according to claim 6, wherein step (a) is conducted for 36-60 hours.
13-16. (canceled)
Dependencies are inferred from the claim text.