Method for extracting plant essential oil and extracted oil

Abstract

The present invention relates to a method for extracting a plant essential oil, and a plant essential oil extracted by the extraction method, wherein the plant essential oil is extracted quickly and rapidly from a plant raw material, particularly pine wood, thereby maximizing yield, reducing manufacturing costs and time, and maximizing productivity, and the extracted essential oil is refined to a high purity level, thus allowing for the diversification of extracted plant essential oils into various commercial products and contributing to industrial development.

Description

Vegetable oil extraction method and extracted oil

[0001] The present invention relates to a method for extracting vegetable essential oils and to extracted oils, and more particularly, to a method for extracting vegetable essential oils, which can quickly and rapidly extract vegetable essential oils from vegetable raw materials, particularly pine wood, to maximize yield, reduce manufacturing costs and time, maximize productivity, and purify the extracted vegetable essential oils through refining, thereby diversifying the product range of the extracted oils and promoting industrial development, and to vegetable essential oils extracted through such an extraction method.

[0002] In general, various trees commonly found in nature, such as evergreen coniferous trees such as pine, cypress, fir, cedar, zelkova, and Korean pine, and deciduous broadleaf trees such as mulberry, zelkova, and camellia, contain natural antibacterial or medicinal essential oils that help promote biological activity and health and can be utilized in various industrial and environmental fields.

[0003] Additionally, medicinal plants such as mugwort, herbs, or plants such as trees generally contain volatile oils with a unique fragrance, which are called essential oils or aromatic oils.

[0004] Essential oils extracted from plant-based raw materials each have a unique fragrance and strong sterilizing and preservative properties.

[0005] The components of plant essential oils are broadly classified chemically into oxygen-containing compounds such as alcohols, aldehydes, ketones, organic acids, and esters, and mono- and sesquiterpene hydrocarbons.

[0006] In particular, as pharmacological properties such as increased immunity, nervous system stabilization, anticancer effects, anti-aging, and antibacterial properties using plant-based essential oils were reported, natural essential oils began to be applied industrially in cosmetics, food, medicine, soap, and other daily necessities.

[0007] Recently, as interest in the food and cosmetics industries has focused on the antibacterial and antioxidant activities of natural spices, natural preservatives, and sweeteners, demand for plant-based natural essential oils is increasing in addition to their original aroma function.

[0008] For example, phytoncide, a representative antibacterial essential oil, is a type of antibiotic that is emitted from the sapwood itself to protect against harmful factors such as pests and microorganisms. It has excellent antibacterial, anti-inflammatory, anti-allergic, and antioxidant effects, and is widely used in various industrial fields such as air fresheners, perfumes, bath products, building interior materials that require virus proliferation inhibition, deodorization, and air purification, functional cosmetics, and natural preservatives.

[0009] For example, resveratrol and oligomeric proanthocyanidin compounds, which are representative medicinal essential oils, have excellent anticancer, anti-inflammatory, anti-allergic, and antioxidant effects, and are beneficially used to prevent and alleviate adult diseases such as muscle pain, hypertension, osteoarthritis, diabetes, arteriosclerosis, and skin aging.

[0010] Pine trees are distributed across northeastern China, the southeastern Russian Far East, Korea, and Japan. Pine is the most widely planted coniferous forest species in Korea, accounting for 66% of forest area (1,563,000 ha) and 70% of timber stock (284 million m2).

[0011] The pine species distributed in Korea include red pine and rigida. Red pine and rigida are evergreen coniferous trees belonging to the pine family (Pinaceae) that grow and are cultivated in the mountainous regions of East Asia, including Korea, Japan, and China.

[0012] The physiologically active substances of pine trees have high utility as phytochemicals and nutritional supplements, and the Korea Food and Drug Safety Ministry (KFDA) recognizes 'pine bark extract and other complexes' as having a physiologically active function of Class 2.

[0013] Pine needles, pine cones, pine resin, and bark of red pine have been used for medicinal and edible purposes, and pine needles have been evaluated as a high value-added material in the fields of food, health-improving functional products, cosmetics, and pharmaceuticals, but their industrialization has been minimal.

[0014] In the case of red pine, studies related to the antioxidant and pharmacological effects of bark, pine needles, branches, pine cones, roots, and pine resin have been reported. Red pine contains abundant proanthocyanidins in its leaves, fruit, bark, and roots, and among these, bark components include taxifolin, catechins, and flavonol glucosides in addition to proanthocyanidins.

[0015] The physiological effects of blood have been reported to include photoaging, protection against DNA damage, antioxidant, immunomodulatory, anticancer, anti-inflammatory, and antibacterial effects. In pine needles and pine cones, volatile essential oil components of the terpene family with aromatic properties, such as camphene, pinene (α, β-pinene), limonene, and β-phellandrene, as well as the ester component bornyl acetate, have been identified, and their effects have been reported to include anti-caries, anti-cancer, bone health, antioxidant, antibacterial, and anti-aging effects.

[0016] The physiological activities of pine bark have been reported to include photoaging, DNA damage protection, antioxidant, immunomodulatory, anticancer, anti-inflammatory, and antibacterial effects. In pine needles and pine cones, volatile essential oil components of the terpene family with aromatic properties, such as camphene, pinene (α, β-pinene), limonene, and β-phellandrene, as well as the ester component bornyl acetate, have been identified, and their effects have been reported to include anti-caries, anti-cancer, bone health, antioxidant, antibacterial, and anti-aging effects.

[0017] However, the essential oil components present in the plant are present in extremely low concentrations of approximately 0.0001 to 5% of the dry weight, making extraction difficult. In addition, conventional plant-based essential oil extraction devices and plant-based essential oil extraction methods have a problem in that they cannot smoothly extract plant-based essential oils contained in very small amounts, resulting in a significant decrease in yield.

[0018] In this way, the technology to mass-produce effective ingredients from pine trees is very lacking, and there are few products utilizing the effective ingredients extracted from pine trees.

[0019] Conventional vegetable oil extraction devices and extraction methods have had many difficulties in extraction, and the extraction yield is very low, so major components are lost during the multiple extraction processes, which increases the extraction time and cost of vegetable oil, and increases the selling price of vegetable oil, causing consumer dissatisfaction and hindering commercialization.

[0020] Conventionally, steam distillation, polar and non-polar organic solvent extraction, dry distillation, or supercritical extraction have been used as methods for extracting plant essential oils from plant raw materials such as trees.

[0021] Steam distillation is the most widely used method. It involves placing short cut plants in an extractor, distilling water so that steam is mixed into the extractor, extracting the active ingredients of the plants through the mixed steam, and then collecting the extract and separating it into water and oil layers.

[0022] However, the conventional method of extracting vegetable essential oils using steam vapor extraction has the problem of making it difficult to steadily supply steam at a constant temperature and pressure when extracting vegetable raw materials containing a very small amount of essential oil components, making it difficult to increase yield and causing inconvenience to workers.

[0023] In addition, the conventional method of extracting vegetable oils using a steam vapor extraction method has a problem in that the yield is significantly reduced because the extract must be collected and a separation process is performed to separate the water and oil layers, and the manufacturing cost of the vegetable oil extraction device increases, and the equipment is complicated and cannot be miniaturized, which reduces space utilization, and the extraction time and extraction cost of vegetable oils increase because a separate water separation process is required, and the production cost of vegetable oils increases, causing consumer complaints and lowering the purity of the extracted vegetable oils.

[0024] Moreover, the conventional method of extracting vegetable essential oils through dry distillation is to place the extraction target inside a large dome-shaped kiln, put the loading container in the furnace, supply fuel to the furnace, and then heat the loading container to extract the essential oil.

[0025] However, the conventional plant-based essential oil extraction device using a dry distillation method has a problem in that the heat generated inside the kiln does not heat the entire surface of the loading tank to a uniform temperature for a certain period of time, so that the conductive heat inside the loading tank is not transmitted deep inside as well as the surface of the object to be extracted, so that only some of the essential oil contained on the surface of the plant-based raw material is extracted, and the yield is significantly reduced. In addition, since the inefficiency of the heat generated from the kiln requires heating for a long time, productivity is reduced, and the quality of the components of the extracted essential oil is also reduced.

[0026] Recently, a technology has been developed to extract essential oils using a supercritical extraction system that utilizes high-pressure carbon dioxide, a huge and expensive device, to overcome the problems of this steam vapor extraction method. However, maintaining high-pressure carbon dioxide of 250-450 psi and using it in the production process poses a risk to workers, increases the possibility of safety accidents, and makes it impossible to compact the equipment because high-pressure carbon dioxide must be generated, increases the cost of manufacturing the equipment, and increases the cost and time for equipment maintenance.

[0027] Accordingly, there is an urgent need to develop a vegetable oil extraction method and extracted oil that can reduce the manufacturing cost and manufacturing time of the vegetable oil extraction method, maximize space utilization by promoting miniaturization, maximize yield by extracting vegetable oil at once without a separate additional separation process, reduce manufacturing cost, manufacturing time, maintenance time and cost, maximize vegetable oil productivity, and maximize the purity of the extracted vegetable oil extract to promote various commercialization.

[0028] The present invention is intended to solve the above problems, and the purpose of the present invention is to provide a method for extracting vegetable essential oils, which can quickly and rapidly extract vegetable essential oils from vegetable raw materials, particularly pine wood, thereby maximizing yield, reducing manufacturing costs and time, maximizing productivity, reducing manufacturing costs and time, and improving safety and reliability of the vegetable essential oil extraction method.

[0029] Another object of the present invention is to provide a vegetable oil extracted through an extraction method that can be purified to a high degree of purity through secondary cooling without a separate water separation process, thereby diversifying the extracted oil and promoting industrial development, while improving worker satisfaction and preventing safety accidents in advance.

[0030] In order to achieve the purpose of the present invention, a method for extracting plant-based essential oil according to the present invention may include a step of preparing plant-based raw materials for extracting plant-based essential oil; a step of washing the prepared plant-based raw materials; a step of extracting plant-based essential oil from the washed plant-based raw materials; and a step of refining the extracted plant-based essential oil.

[0031] In addition, in another preferred embodiment of the plant-based essential oil extraction method according to the present invention, the preparation step of the plant-based essential oil extraction method may be performed by preparing a plant-based raw material by manufacturing pine wood into a cube in the shape of a hexahedron having a size of 10 mm or more and 100 mm or less.

[0032] In addition, in another preferred embodiment of the plant-based essential oil extraction method according to the present invention, the washing step of the plant-based essential oil extraction method may be performed by immersing the prepared plant-based raw material in a liquid formed of at least one selected from the group consisting of fresh water, 0.005% salt water, 0.005% peracetic acid, and 0.005% percitric acid for a period of 20 minutes or more and less than 40 minutes, and washing the same with ultrasonic waves of 60 Hz and 40 watts.

[0033] In addition, in another preferred embodiment of the plant-based essential oil extraction method according to the present invention, the extracting step of the plant-based essential oil extraction method may include the steps of: loading prepared plant-based raw materials into a plant-based extraction device; first heating the loaded plant-based raw materials to induce steaming; second heating the steam-induced plant-based raw materials to activate steaming and extraction; first cooling the plant-based essential oil extracted for the first time from the plant-based raw materials to activate steaming and extraction to separate water from the first plant-based essential oil; and second cooling the first plant-based essential oil from which water has been separated to extract the final plant-based essential oil.

[0034] In addition, in another preferred embodiment of the vegetable essential oil extraction method according to the present invention, the final vegetable essential oil extracted in the step of extracting the final vegetable essential oil of the vegetable essential oil extraction method may contain α-Pinene, β-Pinene, Camphene, and Longifolene contents of 60% or more.

[0035] In addition, in another preferred embodiment of the plant-based essential oil extraction method according to the present invention, the plant-based raw material prepared in the loading step of the plant-based essential oil extraction method may be loaded into the chamber of the plant-based extraction device to a height of 1 / 2 or more to 2 / 3 or less of the chamber.

[0036] In addition, in another preferred embodiment of the plant-based essential oil extraction method according to the present invention, the step of inducing steam in the plant-based essential oil extraction method may be to heat the loaded plant-based raw material at 50°C for 30 minutes, and the step of activating steam and extraction may be to heat the plant-based raw material in which steam is induced at 370°C for 150 minutes.

[0037] In addition, in another preferred embodiment of the vegetable essential oil extraction method according to the present invention, in the step of separating water from the primary vegetable essential oil of the vegetable essential oil extraction method, the vegetable essential oil extracted for the first time from the vegetable raw material in which steam and extraction are activated is cooled to 100°C or lower to liquefy and separate the water, and in the step of extracting the final vegetable essential oil, the primary vegetable essential oil from which water has been separated is cooled to 25°C to extract the liquefied final vegetable essential oil.

[0038] In addition, in another preferred embodiment of the vegetable essential oil extraction method according to the present invention, the refining step of the vegetable essential oil extraction method may be performed by heating the final vegetable essential oil extracted in the final vegetable essential oil extraction step at 50°C for 30 minutes to generate steam, increasing the temperature to 370°C, and then steaming at 370°C for 60 minutes to refine the vegetable extract oil with a purity of 90% or higher.

[0039] In order to achieve another object of the present invention, the essential oil extract may be a vegetable oil extract produced through a vegetable oil extraction method.

[0040] The method for extracting vegetable essential oil and the extracted oil according to the present invention have the effect of quickly and rapidly extracting vegetable essential oil from vegetable raw materials, particularly pine wood, thereby maximizing yield, reducing manufacturing cost and time, maximizing productivity, purifying the extracted vegetable essential oil through refining, diversifying the extracted oil, promoting industrial development, and improving the safety and reliability of vegetable essential oil extraction.

[0041] In addition, the method for extracting vegetable essential oil and the extracted oil according to the present invention have the effect of maximizing the yield by first cooling the vegetable essential oil to separate water from the vegetable essential oil during the extraction step, second cooling the vegetable essential oil in a gaseous state in which the water is liquefied and separated through the first cooling, and second cooling the final liquefied vegetable essential oil through double cooling without a separate additional separation process, thereby quickly and easily extracting the vegetable essential oil at once.

[0042] In addition, the method for extracting vegetable essential oil and the extracted oil according to the present invention can quickly and easily extract vegetable essential oil at once through double cooling without a separate additional separation process, thereby extracting high-quality vegetable essential oil in large quantities and promoting commercialization through maximizing productivity, thereby having the effect of developing various industrial and environmental fields.

[0043] Furthermore, the method for extracting vegetable oil and the extracted oil according to the present invention have an optimized compact design that does not require a separate additional separation process, thereby miniaturizing the vegetable oil extraction device, reducing manufacturing costs and manufacturing time, maximizing space utilization, and reducing maintenance costs, thereby having the effect of improving worker satisfaction.

[0044] Figure 1 shows a process diagram of a method for extracting plant-based essential oils according to one embodiment of the present invention.

[0045] Figure 2 is a photograph for explaining pine and wood in a method for extracting plant-based essential oil according to one embodiment of the present invention.

[0046] Figure 3 shows a graph showing the content of vegetable oil extracted from pine wood using a vegetable oil extraction method according to one embodiment of the present invention.

[0047] Figure 4 shows a perspective view of a vegetable oil extraction device to which a vegetable oil extraction method according to one embodiment of the present invention is applied.

[0048] FIG. 5 shows a front perspective view cut inside a vegetable oil extraction device to which a vegetable oil extraction method according to one embodiment of the present invention is applied.

[0049] Fig. 6 shows a cross-sectional view of a vegetable oil extraction device to which a vegetable oil extraction method according to one embodiment of the present invention is applied.

[0050] Figure 7 shows a table showing changes in the cube size of plant-based raw materials and the amount of extraction according to temperature and time zone in a plant-based essential oil extraction method according to one embodiment of the present invention.

[0051] Figure 8 shows a table of experimental examples for the antibacterial activity of plant-based oil extracted through a plant-based essential oil extraction method according to one embodiment of the present invention.

[0052] Figure 9 shows an example photograph of a vegetable oil extract extracted through a vegetable oil extraction method according to one embodiment of the present invention.

[0053] Figure 10 shows a graph according to gas chromatography mass spectrometry for confirming the components of vegetable oil extracted through a vegetable oil extraction method according to one embodiment of the present invention.

[0054] Hereinafter, a detailed description will be given of a method for extracting plant-based essential oils and the extracted oils according to embodiments of the present invention, with reference to drawings. The embodiments introduced below are provided as examples to ensure that those skilled in the art can sufficiently convey the spirit of the present invention. Therefore, the present invention is not limited to the embodiments described below and may be embodied in other forms. In addition, in the drawings, the size and thickness of the devices may be exaggerated for convenience. Like reference numbers represent like elements throughout the specification.

[0055] The advantages and features of the present invention, and the methods for achieving them, will become clearer with reference to the embodiments described in detail below together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms. These embodiments are provided only to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Like reference numerals designate like elements throughout the specification. The sizes and relative sizes of layers and regions in the drawings may be exaggerated for clarity of description.

[0056] The terminology used herein is for the purpose of describing embodiments and is therefore not intended to be limiting of the present invention. In this specification, the singular also includes the plural unless specifically stated otherwise. As used herein, the terms "comprise" and / or "comprising" do not exclude the presence or addition of one or more other components, steps, operations, and / or elements mentioned.

[0057] FIG. 1 is a flow chart illustrating a method for extracting plant-based essential oils according to an embodiment of the present invention. FIG. 2 is a photograph illustrating pine trees and wood in a method for extracting plant-based essential oils according to an embodiment of the present invention. FIG. 3 is a graph illustrating the content of plant-based extract oils extracted from pine wood using a method for extracting plant-based essential oils according to an embodiment of the present invention. FIG. 4 is a perspective view illustrating a plant-based essential oil extraction device to which a method for extracting plant-based essential oils according to an embodiment of the present invention is applied. FIG. 5 is a front perspective view, cut inward, of a plant-based essential oil extraction device to which a method for extracting plant-based essential oils according to an embodiment of the present invention is applied. FIG. 6 is a cross-sectional view illustrating a plant-based essential oil extraction device to which a method for extracting plant-based essential oils according to an embodiment of the present invention is applied. FIG. 7 is a table illustrating changes in the cube size of plant-based raw materials and the amount of extraction according to temperature and time in a method for extracting plant-based essential oils according to an embodiment of the present invention. FIG. 8 is a table illustrating experimental examples for the antibacterial activity of plant-based extract oils extracted using a method for extracting plant-based essential oils according to an embodiment of the present invention. Fig. 9 shows an exemplary photograph of a vegetable extract oil extracted through a vegetable essential oil extraction method according to an embodiment of the present invention. Fig. 10 shows a graph obtained by gas chromatography mass spectrometry for component identification of a vegetable extract oil extracted through a vegetable essential oil extraction method according to an embodiment of the present invention.

[0058] The definitions of terms used below are as follows. "Horizontal direction" means a horizontal direction in the same member, that is, the X-axis direction in FIGS. 4 to 6; "vertical direction" means a vertical direction in the same member while being orthogonal to the horizontal direction, that is, the Y-axis direction in FIGS. 4 to 6; and "height direction" means an up-down direction in the same member while being orthogonal to the horizontal and vertical directions, that is, the Z-axis direction in FIGS. 4 to 6. In addition, "upper (upper)" means an upward direction in the "height direction", that is, a direction toward the top of the Z-axis in FIGS. 4 to 6; and "lower (lower)" means a downward direction in the "height direction", that is, a direction toward the bottom of the Z-axis in FIGS. 4 to 6.

[0059] In addition, "inner (inside)" means a side relatively close to the center in the same member, that is, relatively inside in FIGS. 4 to 6, and "outer (outside)" means a side relatively far from the center in the same member, that is, outside in FIGS. 4 to 6.

[0060] The method for extracting plant-based essential oil according to the present invention is described with reference to FIGS. 1 to 10.

[0061] Plant-based essential oils are volatile oils with a distinctive aroma found within plants, such as medicinal plants, herbs, or trees. These plant-based essential oils exist in extremely low concentrations, typically around 0.0001–5% of dry weight. The term "plant-based essential oil extraction method" refers to the process by which these essential oils are extracted, while "plant-based essential oil extract" refers to the oil extracted through these methods.

[0062] As illustrated in FIG. 1, the plant essential oil extraction device according to the present invention includes a preparation step (S1), a washing step (S2), an extraction step (S3), and a purification step (S4).

[0063] To extract plant-based essential oils, plant-based raw materials are prepared. Specifically, in the preparation step (S1), the plant-based raw materials are prepared by manufacturing the wood of the pine tree into cubes measuring 10 mm to 100 mm.

[0064] As shown in Fig. 7, pine wood cubes are prepared according to the change in the amount of vegetable oil extracted by temperature and time zone and the size of the pine wood cubes.

[0065] Xylem, one of the components of a tree, is a complex tissue composed of vessels, tracheids, xylem fibers, and xylem suspending tissue. It provides passage for water and nutrients and mechanical support for the tree. Starch and fat are stored in xylem suspending tissue.

[0066] That is, as illustrated in Figure 2, the outer bark is removed from the pine tree, and only the wood present in the central part of the cut pine tree is extracted. The reason for extracting only the wood of the pine tree in this way is because the effective ingredient exists in the wood of the pine tree.

[0067] In the preparation step (S1), pine wood cubes of a certain size are prepared as vegetable raw materials, so that when loading into the extraction unit of the vegetable essential oil extraction device, a large amount of vegetable raw materials can be effectively loaded into the same space, thereby maximizing efficiency and ensuring convenience for the operator.

[0068] After the preparation step (S1), the prepared plant-based raw material is washed.

[0069] That is, in the washing step (S2) according to a preferred embodiment of the present invention, the prepared plant-based raw material is immersed in a liquid formed of at least one selected from the group consisting of fresh water, 0.005% salt water, 0.005% peracetic acid, or 0.005% percitric acid for a period of 20 minutes or more and less than 40 minutes, and then washed with ultrasonic waves of 60 Hz and 40 watts.

[0070] After the washing step (S2), vegetable essential oil is extracted from the washed vegetable raw material.

[0071] That is, the extraction step (S3) extracts essential oil by putting the washed plant raw material into the extraction unit (200) of the plant essential oil extraction device (1).

[0072] As illustrated in FIG. 1, the extraction step (S3) according to one embodiment of the present invention includes a loading step (S31), an induction step (S32), an activation step (S33), a separation step (S34), and a final vegetable oil extraction step (S35).

[0073] In the loading step (S31), the prepared plant-based raw material is loaded into the chamber of the plant-based extraction device.

[0074] Specifically, the plant-based raw material prepared in the loading step (S31) is loaded into the chamber of the plant-based extraction device to a level of 1 / 2 or more to 2 / 3 or less of the height (H) of the chamber.

[0075] If the plant-based raw material prepared in the loading step (S31) is loaded into the chamber to less than half the height (H) of the chamber, the cubic size of the loaded plant-based raw material, pine wood, is too small, so that a sufficient amount of plant-based essential oil is not extracted, resulting in a significant decrease in yield, an increase in extraction time and extraction cost, and a waste of material due to excessively rapid heating.

[0076] If the prepared plant raw material in the loading step (S31) is loaded into the chamber to exceed 2 / 3 of the height (H) of the chamber, there is a problem in that the loaded plant raw material, pine wood cubic, is too numerous and is not sufficiently heated, so the plant essential oil extraction vapor does not quickly flow out through the flange, resulting in an increase in the amount of impurities, including water, which lowers the purity and significantly reduces the extraction yield.

[0077] After the loading step (S31), the loaded vegetable raw material is first heated to induce steaming. In the induction step (S32), the loaded vegetable raw material is heated at 50°C for 30 minutes to induce steaming of the vegetable raw material.

[0078] That is, in the induction stage, the heating coil is heated through the terminal section under the control of the control unit to heat the interior of the heating unit, and at the same time, the chamber section and separation section of the extraction unit are heated to heat the plant-based raw material loaded inside the chamber section at 50℃ for 30 minutes to induce steaming, thereby maximizing the extraction yield of the plant-based raw material later.

[0079] After the induction step (S32), the plant-based raw material in which the yeast has been induced is heated a second time to activate the yeast and extraction. In the activation step (S33), the plant-based raw material in which the yeast has been induced is heated at 370°C for 150 minutes to activate the yeast and extraction of the edible raw material.

[0080] That is, in the activation stage, the heating coil is heated through the terminal section under the control of the control unit to heat the interior of the heating unit, and at the same time, the chamber section and the separation section of the extraction unit are heated to heat the plant-based raw material loaded inside the chamber section at 370℃ for 150 minutes, thereby maximizing the extraction yield of the plant-based raw material, reducing the extraction time, and increasing the extraction amount through steaming and extraction activation. At this time, the ambient temperature is continuously checked by the first sensing section of the sensing unit, and the temperature of the cooling fluid is continuously checked by the second sensing section.

[0081] After the activation step (S33), the vegetable essential oil extracted from the vegetable raw material with activated evaporation and extraction is first cooled to separate water from the primary vegetable essential oil.

[0082] That is, in the separation step (S34), the vegetable essential oil extracted primarily from the vegetable raw material in which the extraction and extraction are activated is cooled to below 100°C to liquefy the water and separate it.

[0083] Specifically, in the separation step (S34), the vegetable raw material loaded into the chamber is heated by the heating unit of the heating unit through the processing unit of the control unit, and the water contained in the primary vegetable essential oil flowing out through the flange unit of the shielding unit is first cooled by a cooling fluid flowing through the common section along the line section of the first cooling section, thereby maintaining the ambient temperature inside the space section below 100°C, thereby separating the primary vegetable essential oil.

[0084] After the separation step (S34), the primary vegetable oil from which water has been separated is cooled a second time to extract the final vegetable oil.

[0085] That is, in the final vegetable oil extraction step (S35), the primary vegetable oil from which water has been separated is cooled at 25°C to extract the liquefied final vegetable oil.

[0086] Specifically, in the final vegetable oil extraction step (S35), the secondary vegetable oil in a gaseous state separated by liquefaction of water through primary cooling is introduced into the discharge section and flows through the coil section along the recovery path. The cooling fluid introduced into the tank section by the inflow path section is maintained at 25°C for secondary cooling, and the final liquefied vegetable oil is automatically extracted into the recovery section.

[0087] In addition, as shown in FIG. 3 and Table 1 below, the final vegetable oil extracted in the final vegetable oil extraction step (S35) according to a preferred embodiment of the present invention contains α-Pinene, β-Pinene, Camphene, and Longifolene contents of 60% or more.

[0088] Accordingly, the photoaging, DNA damage protection, antioxidant, immunomodulatory, anticancer, anti-inflammatory and antibacterial effects of the final plant-based essential oil can be maximized.

[0089] Ingredient Name Content%(R)-α-Pinene43.58Camphene1.48β-Pinene1.49(+)-4-Carene1.49Longifolene16.81Cembrene1.88β-Phellandrene17.29α-Phellandrene2.86

[0090] As illustrated in FIGS. 4 to 6, a vegetable oil extraction device (1) according to one embodiment of the present invention includes a frame unit (100), an extraction unit (200), a heating unit (300), a cooling unit (400), a sensing unit (500), and a control unit (600). The frame unit (100) forms the outer appearance of the vegetable oil extraction device, and provides a space for extracting vegetable oil by installing an extraction unit, a heating unit, a cooling unit, a sensing unit, and a control unit for extracting vegetable oil, while simultaneously performing the function of supporting them.

[0091] The extraction unit (200) is loaded with plant-based raw materials to extract plant-based essential oils, and plant-based essential oils are extracted.

[0092] The heating unit (300) is placed in the frame unit and heats the extraction unit.

[0093] The cooling unit (400) has a first cooling unit (410) and a second cooling unit (420), and cools the extraction unit and the heating unit.

[0094] The sensing unit (500) measures the temperature inside the heating unit and the cooling unit.

[0095] The control unit (600) controls the operation of the heating unit and the cooling unit according to the type of plant-based raw material and the sensing result of the sensing unit.

[0096] The vegetable essential oil extraction device controls the ambient temperature inside the heating unit to first cool the vegetable essential oil extracted from the extraction unit by first cooling it to separate water, and secondly cool the vegetable essential oil in a gaseous state separated by liquefying the water through the first cooling to second cooling it to extract the final liquefied vegetable essential oil at once through double cooling without a separate additional separation process.

[0097] As illustrated in FIGS. 4 to 6, the sensing unit (500) of the vegetable essential oil extraction device (1) according to one embodiment of the present invention includes a first sensing unit (510) and a second sensing unit (520).

[0098] The first sensing unit (510) measures the ambient temperature of the space. As illustrated in Fig. 8, the ambient temperature of the space is T1.

[0099] That is, the first sensing unit measures the ambient temperature of the space, which is an empty space inside the heating unit formed by the heating unit and the extraction unit, and transmits the measured ambient temperature to the control unit.

[0100] The most important issue in plant-based essential oil extraction equipment is to increase the extraction yield. To achieve this, the heating temperature and time must be changed depending on the type of plant-based raw material.

[0101] Specifically, the total heat energy applied to the plant raw material can be considered to be the same when maintained at a low temperature for a long time and when maintained at a high temperature for a short time, but when actually extracting plant essential oil, if maintained at a low temperature for a long time, the yield is significantly reduced, and if maintained at a high temperature for a short time, the plant raw material is carbonized and turns into wood vinegar, resulting in the inability to extract plant essential oil.

[0102] Consequently, in order to maximize the yield of vegetable oil extraction, the optimal extraction cycle for each type of vegetable raw material must be determined and continuously modified through repeated testing and big data analysis as a function of temperature and time.

[0103] That is, the first sensing unit continuously measures the ambient temperature of the space during the vegetable oil extraction process to derive these temperature and time functions and transmits the same to the control unit.

[0104] The analysis unit and processing unit of the control unit described below modify the temperature and time functions through supervised learning, unsupervised learning, and reinforcement learning through repeated testing using the data stored in the temperature data storage unit of the data storage unit and the temperature sensed by the first sensing unit, and generate a graph, which is then stored in the real-time data storage unit.

[0105] Accordingly, the analysis unit and processing unit of the control unit calculate the ambient temperature and target temperature inside the heating unit over time and automatically control the calculated ambient temperature and target temperature.

[0106] The second sensing unit (520) measures the temperature of the cooling fluid flowing inside the line unit that extends through the common section.

[0107] That is, the second sensing unit measures the temperature of the cooling fluid flowing inside the line section to control the amount, inflow time, and inflow temperature of the cooling fluid flowing into the line section so as to maintain the ambient temperature of the space section below 100°C, which is the boiling point of water, and transmits the measured temperature of the cooling fluid inside the line section flowing through the common section to the control unit.

[0108] In this way, the second sensing unit continuously measures the temperature of the cooling fluid flowing through the line section by penetrating the common section during the vegetable oil extraction process in order to control the amount of cooling fluid flowing into the line section, the time of flowing, and the temperature of flowing cooling fluid, and transmits the temperature to the control unit.

[0109] The analysis unit and processing unit of the control unit described below generate data on the flow rate, temperature, and time of the cooling fluid and store this in the real-time data storage unit so that the vegetable oil can be extracted at once through liquefaction of water without a separate additional liquefaction process through supervised learning, unsupervised learning, and reinforcement learning using data stored in the temperature data storage unit of the data storage unit and the temperature sensed by the second sensing unit.

[0110] Accordingly, the analysis section and processing section of the control unit automatically control the amount of cooling fluid flowing into the line section, the flow time, and the flow temperature over time.

[0111] Accordingly, the vegetable essential oil extraction device according to the present invention can achieve miniaturization of the vegetable essential oil extraction device through an optimized compact design without the need for a separate additional separation process, reduce manufacturing costs and manufacturing time, and maximize space utilization.

[0112] As illustrated in FIGS. 4 to 6, the heating unit (300) of the vegetable essential oil extraction device (1) according to one embodiment of the present invention includes a housing portion (310) and a heating portion (320).

[0113] The housing portion (310) is formed of an insulating material and an extraction unit is placed therein. The housing portion forms the outer shape of the heating unit and provides a space in which the extraction unit is installed, and the housing portion (310) includes a bottom portion (311), a side wall portion (312), and a cover portion (313).

[0114] The heating unit (320) is arranged inside the housing and heats the extraction unit through the control of the control unit. The heating unit (320) includes a terminal unit (321), a heating coil (324), a support unit (323), and a fixing unit (322).

[0115] As illustrated in FIGS. 4 to 6, the extraction unit (200) of the vegetable essential oil extraction device (1) according to one embodiment of the present invention includes a chamber section (210), a separation section (220), and an extraction section (230).

[0116] The chamber (210) has a joint part (211) inside and is detachably placed inside the heating unit, and vegetable raw materials are loaded to extract vegetable essential oil.

[0117] The height (H) of the chamber part is formed to be 1.0 times or more and less than 1.2 times the diameter (D) of the chamber part.

[0118] If the height (H) of the chamber is formed to be less than 1.0 times the diameter (D) of the chamber, the yield is significantly reduced. That is, heat transfer within the chamber occurs through the side of the chamber, but if the height of the chamber is smaller than the diameter of the chamber, heat transfer does not occur smoothly, and accordingly, heat transfer to the plant-based raw materials loaded within the chamber is not accurately and quickly performed, which significantly reduces the yield of plant-based essential oil extraction.

[0119] If the height (H) of the chamber is formed to be more than 1.2 times the diameter (D) of the chamber, the yield decreases and it is not possible to miniaturize the vegetable oil extraction device. That is, the height of the chamber increases, and as the size of not only the chamber but also the housing of the heating unit that accommodates the chamber increases, heat loss increases, so heat transfer does not occur smoothly, and accordingly, heat transfer to the vegetable raw materials loaded inside the chamber does not occur accurately and quickly, so the vegetable oil extraction yield significantly decreases and miniaturization cannot be achieved, so there are problems in that the manufacturing cost and time of the vegetable oil extraction device increase and space utilization deteriorates.

[0120] As illustrated in FIGS. 4 to 6, the separation unit (220) of the extraction unit (200) of the vegetable oil extraction device (1) according to one embodiment of the present invention has a cavity (221) in which a cooling fluid supplied from the cooling unit flows and is detachably coupled to the upper part of the chamber part, and a shielding unit (222) detachably coupled to the joint part (211) to shield the upper part of the chamber part and form a separation chamber (231) together with the cavity.

[0121] In addition, the shielding portion (222) includes a main body portion (222a) that is formed to taper upwardly toward the center on the circumferential surface, and a flange portion (222b) that is formed to protrude upward from the center of the main body portion by penetrating the center of the main body portion.

[0122] In a state where the shielding part is connected to the joint part of the chamber part and the chamber part is sealed in the first place, the joint part is connected again to the upper part of the chamber part, so that the vegetable oil gas (3) containing water heated inside the chamber part except for the flange part does not leak out of the chamber part except for the flange part (222b).

[0123] That is, the vegetable oil gas (3) containing water heated inside the chamber flows only to the distribution chamber (231) through the flange portion (222b). The temperature of the distribution chamber becomes T2.

[0124] As shown in FIGS. 4 to 6, the flange portion (222b) of the shielding portion is formed so that the diameter (d) of the flange portion is 0.04 times or more and less than 0.06 times the diameter (D) of the chamber portion.

[0125] If the diameter (d) of the flange portion is formed to be less than 0.04 times the diameter (D) of the chamber portion, the pressure inside the chamber portion increases as the temperature inside the chamber portion increases, and the vegetable oil gas (3) containing water generated inside the chamber portion is rapidly ejected into the separation chamber along the flange portion, so that the water (4) contained in the vegetable oil gas (3) containing water does not have enough time to contact the lower part of the cavity and the cooling fluid flowing along the line portion, and thus is not sufficiently liquefied, resulting in a problem in that the yield decreases and the purity of the final vegetable oil significantly deteriorates.

[0126] If the diameter (d) of the flange portion is formed to exceed 0.06 times the diameter (D) of the chamber portion, there is a problem in that the speed at which the vegetable oil gas (3) containing water generated inside the chamber portion is ejected along the flange portion is insufficient even though the pressure inside the chamber portion increases as the temperature inside the chamber portion increases, so that the water (4) contained in the vegetable oil gas (3) containing water does not come into direct contact with the cooling fluid flowing along the line portion by contacting the lower part of the cavity portion and is not sufficiently liquefied, thereby reducing the yield and significantly lowering the purity of the final vegetable oil.

[0127] As shown in FIGS. 4 to 6, the extraction unit (230) has a discharge unit (232a) connected to a separation chamber (231), a recovery channel (232) through which the separated gaseous vegetable oil (5) is recovered by liquefying water through primary cooling of the first cooling unit, and a recovery unit (233) connected to the other end of the recovery channel to recover the liquefied vegetable oil through secondary cooling of the second cooling unit while flowing through the recovery channel.

[0128] That is, the recovery path (232) is formed with a discharge portion formed on one side, the discharge portion is connected to the separation chamber, and the other side is extended to be connected to the recovery portion, so that the vegetable oil gas (3) containing water generated in the chamber portion is ejected along the flange portion, contacts the lower part of the cavity portion, and flows along the line portion through the first cooling portion via the cooling fluid (W) to liquefy and separate the water (4), and forms a path in which the vegetable oil (5) in a gaseous state separated by liquefying the water is recovered.

[0129] As shown in FIGS. 4 to 6, the discharge portion (223a) of the recovery path is formed so that the height (h) of the discharge portion is 0.10 times or more and less than 0.15 times the height (H) of the chamber portion.

[0130] If the height (h) of the discharge portion is formed to be less than 0.10 times the height (H) of the chamber portion, the vegetable oil gas (3) containing water generated in the chamber portion is ejected along the flange portion and comes into contact with the lower portion of the cavity portion, and the water (4) is liquefied and separated through the first cooling of the first cooling portion via the cooling fluid (W) flowing along the line portion, and not only the vegetable oil (5) in a gaseous state separated by liquefaction of water but also the liquefied water (4) is discharged together through the discharge portion and remixed with the vegetable oil gas to reduce the yield and purity, and there is a problem that the manufacturing time and manufacturing cost increase because an additional water redistribution process must be performed.

[0131] If the height (h) of the discharge portion is formed to exceed 0.15 times the height (H) of the chamber portion, the height of the chamber portion increases, and the size of not only the chamber portion but also the housing portion of the heating unit that accommodates the chamber portion increases, resulting in increased heat loss, which prevents smooth heat transfer. Accordingly, heat transfer to the plant-based raw materials loaded inside the chamber portion does not occur accurately and quickly, resulting in a significant decrease in the yield of plant-based essential oil extraction, as well as in the inability to achieve miniaturization, which increases the manufacturing cost and time of the plant-based essential oil extraction device and worsens space utilization.

[0132] As illustrated in FIGS. 4 to 6, the first cooling unit (410) of the cooling unit (400) of the vegetable oil extraction device (1) according to one embodiment of the present invention includes a storage unit (412) for storing cooling fluid, a supply unit (411) for supplying cooling fluid (W) stored in the storage unit, and a line unit (413) which has one side communicated with the supply unit and the other side communicated with the storage unit and extends through the interior of the cavity to allow the cooling fluid to flow. The second cooling unit (420) includes a tank unit (421) for accommodating a coil unit (232b) of a recovery channel therein, an inlet unit (422) for supplying cooling fluid (W) into the interior of the tank unit by communicating with the storage unit at one side and with the tank unit at the other side, and an outlet unit (423) for discharging the cooling fluid which has cooled the coil unit by circulating inside the tank unit at one side and with the storage unit at the other side to the exterior of the tank unit.

[0133] The vegetable raw material loaded into the chamber is heated by the heating unit of the heating unit through the processing unit of the control unit, and the water contained in the primary vegetable essential oil flowing out through the flange section of the shielding section is first cooled by the cooling fluid flowing through the common section along the line section of the first cooling section, thereby maintaining the ambient temperature inside the space section below 100°C and separating it from the primary vegetable essential oil.

[0134] In addition, the secondary vegetable oil in a gaseous state separated by liquefaction of water through primary cooling is introduced into the discharge section and flows through the coil section along the recovery path, and is secondarily cooled by the second cooling section through the cooling fluid introduced into the tank section by the inflow path section, and the final liquefied vegetable oil is automatically extracted into the recovery section.

[0135] After the extraction step (S3), the extracted vegetable essential oil is purified.

[0136] According to a preferred embodiment of the present invention, in the refining step (S4), the final vegetable oil extracted in the step of extracting the final vegetable oil is heated at 50°C for 30 minutes to generate steam, and then the temperature is increased to 370°C, and steaming is performed at 370°C for 60 minutes to refine the final vegetable oil extract to a purity of 90% or higher.

[0137] In this way, the method for extracting vegetable essential oils according to the present invention can quickly and rapidly extract vegetable essential oils from vegetable raw materials, particularly pine wood, thereby maximizing yield, reducing manufacturing costs and time, maximizing productivity, purifying the extracted vegetable essential oils through refining, diversifying the commercialization of the extracted oils, promoting industrial development, and improving the safety and reliability of vegetable essential oil extraction.

[0138] Through this purification, vegetable extract oil with a purity of 90% or more is produced, as shown in Fig. 9, and can be commercialized in various ways.

[0139] The superiority of the vegetable essential oil extraction method and the extracted oil according to the present invention is explained with reference to FIGS. 8 to 10.

[0140] Comparative Example 1 is formed by crushing pine wood into chips of 5 to 1.5 mm in size rather than in a cube shape, and then immersing the pine chips crushed into chips of 5 to 1.5 mm in seawater or fresh water containing pine powder. After fermentation for 3 days and drying, the chips are heated at a temperature of 180 to 210°C for 14 to 16 days and distilled to extract plant essential oil.

[0141] Example 1: Cut pine wood into 10-100 mm x 10-100 mm sizes. Wash the cut pine wood cubes in fresh water with 60 Hz 40 watt ultrasonic waves for 30 minutes to remove foreign substances. Place 10 kg of the removed pine wood cubes in an extractor tank, generate vapor oil at 50°C for 30 minutes, and increase the temperature to 370°C for 120 minutes from the time the first water comes out. Seal and store 10 L of the extracted pine wood extract.

[0142] Example 2: Cut pine wood into 10-100 mm x 10-100 mm sizes. The cut pine wood cubes are placed in 0.005% salt water and further cleaned in an ultrasonic cleaner at 60 Hz and 40 watts for 30 minutes. The operating time is adjusted to 5-10 minutes each time so that the temperature generated during this process is below 35℃, for a total of 30 minutes. The washed pine wood is dried at 25-30℃ for 30 minutes. The dried wood is dried for 20 minutes by changing the position back and forth once every 10 minutes under UV 260nm so that the UV can be uniformly irradiated to the wood surface. 10 kg is placed in an extractor container and vapor oil is generated at 50℃ for 30 minutes and the temperature is increased to 370℃ for 120 minutes from the first drop. 10 L of the extracted pine wood extract is sealed and stored. The oil is extracted by placing it in an extractor.

[0143] Example 3: Cut pine wood into 10-100 mm x 10-100 mm sizes. The cut pine wood cubes are placed in 0.005% peracetic acid and further cleaned in an ultrasonic cleaner at 60 Hz and 40 watts for 30 minutes. The operating time is adjusted for 5-10 minutes at a temperature of 35°C or lower to ensure a total of 30 minutes of cleaning. The cleaned pine wood is first dried in cold air at 25-30°C or lower for 30 minutes. 10 kg of pine wood cubes are placed in an extractor container, vapor oil is generated at 50°C for 30 minutes, and the temperature is raised to 370°C for 120 minutes from the time the first drop of water comes out. 10 L of the extracted pine wood extract is sealed and stored.

[0144] Example 4: Pine wood is cut into sizes of 10 to 100 mm x 10 to 100 mm. The cut pine wood cubes are placed in 0.005% citric acid and further cleaned in an ultrasonic cleaner at 60 Hz and 40 watts for 30 minutes. The operating time is adjusted for 5 to 10 minutes at a time so that the temperature generated during this process is below 35°C, and the total cleaning time is 30 minutes. The washed pine wood is dried in cold air at 25 to 30°C for the first 30 minutes. 10 kg of pine wood cubes are placed in an extractor tank, vapor oil is generated at 50°C for 30 minutes, and the temperature is raised to 370°C for 120 minutes from the time the first water comes out.

[0145] In this way, it can be confirmed that the extraction time is improved by 800% and the antibacterial activity oil content is improved by 500% through Comparative Example 1 and Examples 1 to 4 compared to the Comparative Example.

[0146] [Experimental Example 1] Antibacterial activity effect

[0147] Antibacterial activity tests were conducted in accordance with the American Society for Environmental Studies standard ASTEM E 2315-16. The results of the antibacterial activity test are shown in Figure 8.

[0148] That is, as a result of measuring the antibacterial activity of Comparative Example 1 and Examples 1 to 4 according to manufacturing conditions, the pine extract oil of Example 1 showed the highest antimicrobial activity result of 99%.

[0149] [Experimental Example 2] Sensory Evaluation of Pine Extract Oil

[0150] As a result of conducting a general public sensory evaluation of the pine extract oils manufactured by the methods of Comparative Example 1 and Examples 1 to 4, there was no significant difference in preference for color, but Example 1 was found to be generally higher in scent and overall preference than Comparative Example 1, confirming that it was preferred by the evaluators.

[0151] Type Color Fragrance Total Symbol Example 14.304.604.50 Example 24.203.683.78 Example 34.104.224.10 Example 44.223.944.00 Comparative Example 14.143.883.90

[0152] That is, as shown in Fig. 10, as can be seen from the components obtained by gas chromatography mass spectrometry, the vegetable oil extract produced through the vegetable oil extraction method according to the present invention not only exhibits high efficacy such as photoaging, DNA damage protection, antioxidant, immunomodulatory, anticancer, anti-inflammation, and antibacterial as active efficacy, but also can be commercialized in various ways, thereby promoting industrial development and maximizing consumer satisfaction.

[0153] Although the detailed description of the present invention described above has been described with reference to preferred embodiments of the present invention, it will be understood by those skilled in the art or having ordinary knowledge in the art that various modifications and changes can be made to the present invention without departing from the spirit and technical scope of the present invention as set forth in the claims below. Accordingly, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification, but should be defined by the claims.

[0154] <Explanation of symbols>

[0155] 1: Vegetable oil extraction device

[0156] 100: Frame unit

[0157] 200: Extraction Unit

[0158] 300: Heating unit

[0159] 400: Cooling unit

[0160] 500: Sensing Unit

[0161] 600: Control unit

Claims

1. A step of preparing plant-based raw materials to extract plant-based essential oils; Step of washing the prepared vegetable raw materials; A step of extracting vegetable essential oil from washed vegetable raw materials; and A method for extracting vegetable essential oil, characterized by comprising a step of refining the extracted vegetable essential oil.

2. In paragraph 1, The above preparation steps are: A method for extracting plant-based essential oils, characterized in that the plant-based raw material is prepared by manufacturing a hexahedral cube having a size of 10 mm to 100 mm from the wood of a pine tree.

3. In paragraph 2, The above washing step is, A method for extracting plant essential oil, characterized in that the prepared plant raw material is immersed in a liquid formed of at least one selected from the group consisting of fresh water, 0.005% salt water, 0.005% peracetic acid, or 0.005% percitric acid for a period of 20 minutes or more and less than 40 minutes, and then washed with ultrasonic waves of 60 Hz and 40 watts.

4. In paragraph 3, The above extraction step is, A step of loading prepared plant-based raw materials into a plant-based extraction device; A step of first heating the loaded plant-based raw materials to induce steaming; A step of heating the plant-based raw material in which the yeast has been induced a second time to activate the yeast and extraction; A step of first cooling the vegetable essential oil extracted from the vegetable raw material with activated lactic acid and extraction to separate water from the primary vegetable essential oil; and A method for extracting vegetable essential oil, characterized in that it comprises a step of secondarily cooling the primary vegetable essential oil from which water has been separated to extract the final vegetable essential oil.

5. In paragraph 4, A method for extracting vegetable essential oil, characterized in that the final vegetable essential oil extracted in the step of extracting the final vegetable essential oil contains α-Pinene, β-Pinene, Camphene, and Longifolene at a content of 60% or more.

6. In paragraph 5, A method for extracting vegetable essential oil, characterized in that the vegetable raw material prepared in the above-mentioned loading step is loaded into the chamber of the vegetable extraction device to a height of 1 / 2 or more to 2 / 3 or less of the chamber.

7. In paragraph 6, The step of inducing the above-mentioned legacy is to heat the loaded plant-based raw material at 50℃ for 30 minutes, A method for extracting plant-based essential oils, characterized in that the step of activating the above-mentioned oil and extraction comprises heating the plant-based raw material in which the oil has been induced at 370°C for 150 minutes.

8. In paragraph 7, In the step of separating water from the primary vegetable oil, the vegetable oil extracted primarily from the vegetable raw material in which the steaming and extraction are activated is cooled to below 100°C to liquefy and separate the water. A method for extracting vegetable essential oil, characterized in that the primary vegetable essential oil from which water has been separated is cooled at 25°C in the step of extracting the final vegetable essential oil to extract the liquefied final vegetable essential oil.

9. In paragraph 8, The above purifying step is, A method for extracting vegetable essential oil, characterized in that the final vegetable essential oil extracted in the step of extracting the final vegetable essential oil is heated at 50°C for 30 minutes to generate steam, the temperature is increased to 370°C, and then steamed at 370°C for 60 minutes to refine the final vegetable essential oil into a vegetable extract oil having a purity of 90% or higher.

10. A vegetable essential oil extract characterized by being a vegetable essential oil extract produced through a vegetable essential oil extracting method according to any one of claims 1 to 9.

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