The present invention relates to a manufacturing method of a functional edible oil using a natural product and a product thereof, and the manufacturing method of the present invention comprises the following steps: (a) a step of preparing phellinus linteus by drying to have a moisture content of 7% or less, and grinding to have a size of 100-200 &mum (b) a step of preparing chaga mushroom by drying to have the moisture content of 7% or less, and mgrinding to have the size of 100-300 &mum (c) a step of preparing safflower seed skin by drying to have the content of 7% or less, and grinding to have the size of 50-100 &mum (d) a step of preparing by mixing the material of the step (a), the material of the step (b), and the material of the step (c) to have a weight ratio of 50:40:10 (e) a step of obtaining a coconut liquid by cutting the coconut (f) a step of preparing by mixing the material of the step (d) with the material of the step (e) to have a volume ratio of 1:1-1:3 (g) a step of aging the mixed material of the step (f) at the temperature of 28-42°C for 1-5 days (h) a step of preparing the material of the step (g) by drying to have the moisture content of 3% or less (i) a step of adding 2-100 g of the material of the step (h) per 5 kg of an edible oil having a temperature of 25-30°C, and stirring for 6-48 hours by injecting in a stirrer of 60-360 rpm (j) a step of removing foreign substances by filtering the stirred material of the step (i) (k) a step of preparing by mixing a general edible oil with the filtered oil of the step (j) to have the weight ratio of 1:1-10:1 (l) a step of manufacturing as a package by containing the mixed material of the step (k) in a container.COPYRIGHT KIPO 2016본 발명은 천연물을 이용한 다기능성 식용유의 제조방법 및 이에 의한 생산품에 관한 것으로서, 본 발명의 제조방법은 (a) 상황버섯을 수분 함유율 7% 이내로 건조하여 100㎛~200㎛의 크기로 분쇄하여 준비하는 단계 (b) 차가버섯을 수분 함유율 7% 이내로 건조하여 100㎛~300㎛의 크기로 분쇄하여 준비하는 단계 (c) 홍화씨피를 수분 함유율 7% 이내로 건조하여 50㎛~100㎛의 크기로 분쇄하여 준비하는 단계 (d) 상기(a)단계의 재료 : 상기(b)단계의 재료 : 상기(c)단
