Fermented vegetable oil and composition including same

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.

1 . A fermented vegetable oil, which is fermented by  Pseudozima  sp. bacteria. 
     
     
         2 . A fermented vegetable oil, which is fermented by  Pseudozima  sp. bacteria in a medium containing a vegetable oil having the acid value of 0.100˜2.000. 
     
     
         3 . The fermented vegetable oil according to  claim 1 , the bacteria is SY16 (KCTC 8950P) of  Pseudozima  sp. 
     
     
         4 . The fermented vegetable oil according to  claim 1 , which has higher essential fatty acid content than before fermentation. 
     
     
         5 . The fermented vegetable oil according to  claim 1 , which has essential fatty acid content 5˜140 times higher than before fermentation. 
     
     
         6 . The fermented vegetable oil according to  claim 1 , which has higher free fatty acid content than before fermentation. 
     
     
         7 . The fermented vegetable oil according to  claim 1 , which has 5˜140 times higher free fatty acid content then before fermentation. 
     
     
         8 . A method for preparing a fermented vegetable oil, which comprises:
 (a) a step of firstly culturing bacteria in a culture solution at an aerobic condition;   (b) a step of secondarily culturing after adding vegetable oil to the culture solution; and   (c) a step of collecting the secondarily cultured vegetable oil.   
     
     
         9 . The method for preparing a fermented vegetable oil according to  claim 8 , wherein the bacteria is SY16 (KCTC 8950P) of  Pseudozima  sp. 
     
     
         10 . The method for preparing a fermented vegetable oil according to  claim 8 , wherein the acid value of the vegetable oil is 0.100˜2.000. 
     
     
         11 . The method for preparing a fermented vegetable oil according to  claim 8 , wherein the vegetable oil of in the step (b) is added in an amount of 100 parts by weight or less, based on the culture solution 100 parts by weight. 
     
     
         12 . The method for preparing a fermented vegetable oil according to  claim 8 , wherein the first culture is conducted for 36˜60 hours. 
     
     
         13 . A composition for skin external preparations or cosmetics comprises a fermented vegetable oil, which is fermented by bacteria of  Pseudozima  sp., as an active ingredient. 
     
     
         14 . A composition for skin external preparations or cosmetics comprises a fermented vegetable oil, which is fermented by bacteria of  Pseudozima  sp. in a medium containing a vegetable oil having the acid value of 0.100˜2.000, as an active ingredient. 
     
     
         15 . The composition for skin external preparations or cosmetics according to  claim 13 , wherein the bacteria is SY16 (KCTC 8950P) of  Pseudozima  sp. 
     
     
         16 . The composition for skin external preparations or cosmetics according to  claim 13 , wherein the amount of the fermented vegetable oil is 2˜40 weight %.