Disclosed are cooking oil containing Curcuma longa, which is capable of: promoting consumer health if being eaten by consumers and effectively eliminating unpleasant odors generated from food ingredients such as fish, meat, etc. when the consumers cook many different kinds of dishes using the cooking oil, by adding active ingredients of Curcuma longa to various kinds of cooking oils such as soybean oil, corn oil, rapeseed oil, olive oil, sesame seed oil, perilla seed oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, palm oil, coconut oil, red pepper seed oil, etc., and a method for manufacturing the same. The present invention comprises the following steps: (a) drying Curcuma longa and then pulverizing the same into nanosized particles (b) heating any one oil selected from among soybean oil, corn oil, rapeseed oil, olive oil, sesame seed oil, perilla seed oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, palm oil, coconut oil, and red pepper seed oil up to 60-70°C and adding 0.5-5.0 wt% of Curcuma longa powder to 95.0-99.5 wt% of the cooking oil heated up to 60-70°C, and then evenly stirring to blend (c) fermenting and aging the mixture of the cooking oil and the Curcuma longa powder at 60-70°C for 24-48 hours (d) filtering the fermented and aged cooking oil containing Curcuma longa and then cooling the same down to room temperature and (e) aging the cooking oil containing Curcuma longa, which has been cooled down to room temperature, in a cold room of temperature of 3-5°C for 24-48 hours.COPYRIGHT KIPO 2016본 발명에서는 대두유, 옥수수기름, 채종유, 올리브유, 참기름, 들기름, 홍화유, 해바라기유, 목화씨기름, 땅콩기름, 올리브유, 팜유, 야자유, 고추씨기름 같은 각종 식용유(食用油)에 강황(薑黃)의 약리성분이 풍부하게 함유되도록 함으로써 섭취시 소비자의 건강증진을 도모할 수 있도록 하고, 식용유를 이용하여 다양한 음식물을 조리할 때 생선류나 육류 등 식재료에서 발생되는 불쾌한 냄새를 매우 효과적으로 제거할 수 있도록 한 새로운 강황이 함유된 식용유 및 그 제조방법이 개시된다.본 발명은 (a)강황을 건조한 후 나노(Nano) 입자크기로 분말화하는 단계와 (b)대두유, 옥수수기름, 채종유, 올리브유, 참기름, 들기름, 홍화유, 해바라기유, 목화씨기름, 땅콩기름, 올리브유, 팜유, 야자유, 고추씨기름 중에서 선택된 어느 하나의 식용유를 60∼70℃로 가열하고, 상
