KR101831896B1 - Manufacturing method for cookie using edible insect and cookie using edible insect manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing cookies by using edible insects and the cookies prepared thereby. According to an embodiment of the present invention, the method for preparing cookies by using edible insects includes: a walnut powder preparing step (S100); a filling preparing step (S200); a paste preparing step (S400); a dough preparing step (S600); a dough aging and outer skin preparing step (S700); a cookie-shaped piece preparing step (S800); a shaped cookie heating step (S900); and a cooling step (S1000).

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing cookies using edible insects and a method of producing cookies using edible insects,

The present invention relates to a method for producing cookies using edible insects and a cookie using the edible insects produced by the method, and more particularly, to a method for producing cookies using edible insects and walnuts by supplementing deficient nutrients, Or as a substitute for a meal, and can include the physiologically active ingredient and the pharmacological ingredient contained in the walnut as an active ingredient, and can taste the unique taste of the walnut as it is, thereby improving the taste of the consumer. Method and a cookie using edible insects produced thereby.

It is generally known that walnuts contain an unsaturated fatty acid called omega 3, which protects the blood vessel wall through the omega-3 by ingesting walnuts and prevents heart disease by controlling the heart beat. It is not made and must be consumed through food. In addition, walnut lecithin is also beneficial to improve memory, so candidates must eat as a must eat walnuts in the spotlight, walnuts containing these walnuts are also popular as a health food.

Walnut cookies are generally made by slicing or grinding the husks of peeled walnuts, mixing them with wheat flour, and then baking them in a walnut egg shape. Usually, the bread is made by adding a bean jam to the inside of the walnut cookies, .

In recent years, consumers are increasingly interested in health promotion through ingestion of food, and there is a growing tendency to prefer functional foods rich in nutrients beneficial to various human bodies even if they are traditional food.

On the other hand, the FAO is paying attention to insect as a food for the future. In Korea, it has been urgent for insects to be used as raw materials for expanding the insect market and creating income sources for farm households. The new food certification process was relaxed.

In addition, Hyundai is experiencing a decline in global production of grains due to energy problems, problems of climate change such as drought, flood, heavy rainfall, greenhouse gas related to climate change, It is being consumed as food. In addition, many livestock are generating a large amount of methane and carbon dioxide, thereby increasing the greenhouse gas, which is the main cause of global warming, and face serious environmental and resource crises.

Therefore, it is required to minimize the consumption of livestock products, to save the environment, and to develop high quality alternative food resources. As a result, the insect has an average protein content of at least two times higher than that of meat and contains minerals, essential and nonessential amino acids and vitamins And most of the fat is composed of water-soluble fat, so that the nutrients can be easily absorbed by the human body, and it is being seen as a substitute food for the protein obtained from animal products.

Domestic registered patent No. 10-1053122 (registered on July 26, 2011) Korean Registered Patent No. 10-0947347 (registered on Mar. 05, 2010) Domestic registered patent No. 10-1627075 (registered on May 27, 2016)

The present invention relates to a method for producing a snack which is capable of replenishing insufficient nutrients by producing snacks using edible insects and walnuts and can be consumed as snacks or substitutes for meals and contains physiologically active ingredients and pharmacological ingredients contained in walnuts as active ingredients, A method of manufacturing a cookie using an edible insect that can improve the preference of a consumer, and a cookie using the edible insect produced by the edible insect.

Further, the present invention provides a method for manufacturing a confectionery using edible insects, which can easily ingest nutritional components of edible insects and can be used as a substitute food to improve the health of consumers, and a cookie using the edible insects produced by the method .

The present invention also relates to a method for producing cookies using edible insects, which can provide a variety of flavors and flavors to consumers who are looking for a variety of well-being products, And to provide cookies using edible insects produced thereby.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method of manufacturing a cookie using an edible insect according to the present invention includes a step (S100) of producing a walnut powder by crushing and pulverizing the husks removed from the shell; A sediment production step (S200) for producing a sediment using chestnut and red bean; An edible insect powdering step (S300) of preparing edible insects and crushing them to produce edible insect powder; A paste preparation step (S400) of adding a mixture of the walnut powder, sediment and edible insect powder to a mixture of egg whites and honey, and then wiping the paste to produce a paste; A paste aging step (S500) of keeping the paste in a refrigerator at a low temperature for aging; A step (S600) of producing a kneaded product to produce a kneaded product for producing an envelope wrapping the aged paste; (S700); aging the dough and storing the dough; storing the dough in a refrigerator for a predetermined period of time; (S800) of producing a confectionery shaped product in which the aged paste is used as a constituent material and the paste is wrapped in an outer shell; Heating the confectionery mold to heat the confectionery (S900); And a cooling step (S1000) for lowering the temperature of the heated confectionery to complete the cookie.

In the walnut powder manufacturing step (S100), the walnut is crushed to have a diameter of 1 to 3 mm, and the crushed limestone preparation step (S200) is carried out by (1) selecting the crushed chestnuts, (2) black bean stripped by selection is soaked in purified water for 3 to 5 hours, and then heated at a temperature of 100 to 120 ° C for 30 to 60 minutes to boil, and the boiled black bean (3) 30 to 35 parts by weight of black beans, 10 to 15 parts by weight of brown sugar, and 1 to 2 parts by weight of potato starch prepared in the red bean preparing step are mixed and mixed at 60 to 70 ° C At a temperature of 40 to 50 DEG C for 30 to 60 minutes, and adding 30 to 30 parts by weight of the pulverized night to 100 parts by weight of black bean, brown sugar and potato starch, Followed by heating with stirring for 60 minutes to complete the sediments.

The edible insect powdering step (S300) comprises the steps of (1) removing edible insect excreta, (2) edible insect washing, (3) edible insect drying, (4) edible insect powdering, and Wherein the step of removing the edible insect excreta comprises steps of removing 0.5% by weight of bamboo salt water and wheat flour at a weight ratio of 5: 5, The digestive organs inside the edible insect are washed using the pastry dough aged for 20 to 30 hours at a temperature of 20 to 20 캜 as a food of the edible insect, The surface is washed with bamboo fresh water to remove foreign matter, which is carried out by immersing the edible insect for 5 to 10 hours in 1.5 wt% of mushroom water maintained at a temperature of 50 to 60 DEG C, The step of drying edible insects is a step of drying the washed edible insects to remove water remaining in the edible insects and drying the edible edible insects at a temperature of 10 to 20 ° C for 150 to 200 minutes to remove the edible insects Wherein the dried edible insect is mixed with miso, followed by pulverization and pulverization, wherein the dried edible insect is mixed with doenjang and pulverized, And 5 to 10 parts by weight relative to 100 parts by weight of the edible insect, wherein the edible insect is crushed to a particle size of 0.5 to 1 mm, and the aging step is a step of mixing and aging the crushed edible insects mixed with the doenjang , And the edible insects mixed with the soybean paste can be aged by storing them at a temperature of 1 to 3 DEG C for 30 to 50 hours.

The walnut powder, sediment, edible insect powder, egg whites, and honey are 50 to 100 parts by weight of walnut powder, 100 to 150 parts by weight of sediments, 30 to 70 parts by weight of edible insect powder, 500 to 600 parts by weight of honey and 10 to 20 parts by weight of honey are mixed and mixed, and the aging of the paste (S500) is carried out by aging at a temperature of 2 to 5 ° C for 100 to 200 minutes, (S600), flour and glutinous rice flour are mixed in a weight ratio of 150 to 200 parts by weight of flour and 5 to 10 parts by weight of glutinous rice flour and 70 to 80 parts by weight of purified water and 100 parts by weight of egg white 100 to 150 parts by weight, and then kneaded to prepare a kneaded product, and aging the kneaded product and aging the kneaded product in the step (S700) The step of heating the confectionery product (S900) comprises a first heating step and a second heating step, wherein the first heating step is performed by heating the confectionery product at a temperature of 1 to 3 DEG C for 60 to 90 minutes, Heating the shaped article at a temperature of 100 to 120 DEG C for 1 to 2 minutes, wherein the second heating step is carried out after the first heating step is performed, the temperature is maintained at 75 to 80 DEG C, , And the cooling step (S1000) can be cooled so that the temperature falls from -5 to -8 DEG C per minute.

In addition, the present invention includes cookies using edible insects produced by the above-described method.

The details of other embodiments are included in the detailed description.

The method for producing cookies using edible insects according to the present invention can supplement insufficient nutrients by preparing cookies using edible insects and walnuts and can be consumed as snacks or substitutes for meals, And pharmacological components as an active ingredient, and it is possible to enjoy the unique taste of walnuts as it is, so that consumers' preference can be improved.

In addition, the sweets using the edible insects produced according to the present invention can easily ingest nutritional components of edible insects, and can be used as a substitute food to improve the health of consumers.

In addition, the sweets using the edible insects produced according to the present invention can provide new and various flavors and flavors to consumers who are looking for various well-being products with the taste and functionality of patterns that can lead to changes in consumers' preferences .

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

FIG. 1 is a flowchart for explaining a method of manufacturing a cookie using an edible insect according to the present invention.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method of manufacturing a cookie using an edible insect according to the present invention will be described in detail with reference to the accompanying drawings.

The method for producing cookies using edible insects according to the present invention can supplement insufficient nutrients by preparing cookies using edible insects and walnuts and can be consumed as snacks or substitutes for meals, And pharmacological components as an active ingredient, and it is possible to enjoy the unique taste of walnuts as it is, so that consumers' preference can be improved.

FIG. 1 is a flowchart for explaining a method of manufacturing a cookie using an edible insect according to the present invention.

1, a method of manufacturing a cookie using an edible insect according to the present invention comprises the steps of preparing a walnut powder (S100), a refining step (S200), an edible insect powdering step (S300), a paste producing step (S400) The paste aging step S700, the confectionery molding step S800, the confectionery molding heating step S900, and the cooling step S1000 are included in the paste aging step S500, the kneading water producing step S600, do.

1. Walnut powder manufacturing step (S100)

The walnut powder preparation step (S100) is a step of pulverizing the husks from which the husks have been removed and pulverizing the walnuts. In the present invention, the walnuts may be ground to a diameter of 1 to 3 mm.

In the present invention, when the walnut is crushed to a diameter of less than 1 mm, the walnut is not chewed when chewed, and when it is crushed more than 3 mm, the crushed walnut does not mix well with powdered edible insects, A problem may arise in which the battery is separated.

2. The sediment production step (S200)

The sediment production step (S200) is a step of manufacturing a sediment using chestnut and red beans.

In the present invention, the sediment production step (S200) may include: (1) selecting the chestnuts which have been removed from the husks and pulverizing the chestnuts to a particle size of 3 to 7 mm; (2) Preparing red beans by immersing them in purified water for 5 hours, boiling them at a temperature of 100 to 120 ° C. for 30 to 60 minutes, pulverizing the boiled black beans with a pulverizer, and dehydrating them; and (3) 30 to 35 parts by weight of black beans, 10 to 15 parts by weight of brown sugar and 1 to 2 parts by weight of potato starch, heating at 60 to 70 DEG C for 30 to 60 minutes with stirring, 20 to 30 parts by weight per 100 parts by weight of black beans, brown sugar, and potato starch were added to the mixture, and the mixture was heated at 40 to 50 ° C. for 30 to 60 minutes with stirring to complete the settling step ≪ / RTI >

3. Edible insect powderization step (S300)

The edible insect powdering step (S300) is a step of preparing an edible insect and powdering it to prepare an edible insect powder.

In the present invention, the edible insect may be a known insect insect such as a locust, a pupa, a brown goat larva, a white spider mite, etc. However, the technical idea of the present invention is not limited to the insects mentioned above, Various types of edible insects can be used.

In the present invention, the edible insect powdering step (S300) comprises the steps of (1) removing edible insects, (2) edible insect washing step, (3) edible insect drying step, (4) edible insect powdering step, and 5) aging step.

(1) Removal of edible insects

The step of removing the edible insect excreta is a step of removing excrements contained in the edible insect prepared by the insect, and the excrement contained in the edible insect is removed to remove the edible insect excreta from the edible insect, It is possible to improve the texture and the degree of preference.

In the step of removing the edible insect excreta, the internal digestive organ of the edible insect can be kept clean by discharging the contents of the edible insect ingested by the edible insect. In the edible insect excretory removal step, Can be taken into the edible insect so that the secretions contained in the edible insect can be removed.

That is, in the step of removing edible insects, 0.5 wt% of bamboo salt water and wheat flour are mixed at a weight ratio of 5: 5, and then the dough is aged at a temperature of 15 to 20 ° C for 20 to 30 hours. The digestive organs inside the edible insect can be cleaned by using them as food.

(2) Edible insect washing step

In the edible insect washing step, the surface of the edible insect from which the excrement is removed is washed with bamboo fresh water to remove foreign matter.

In the edible insect washing step, the edible insect can be washed by immersing the edible insect for 1.5 to 10 hours in 1.5 wt% of mushroom water maintained at a temperature of 50 to 60 ° C. By using bamboo salt water to clean and sterilize the surface of edible insects, the cleanliness of edible insects can be maintained and can be safely eaten.

In the present invention, if the edible insect washing step is carried out below the lower limit range, the edible insect may not be washed sufficiently, and if the edible insect washing step is performed in excess of the upper limit range, the physical properties and texture of the edible insect The edible insect washing step can be carried out by immersing the edible insect for 5 to 10 hours in 1.5 wt% of mushroom salt maintained at a temperature of 50 to 60 캜.

(3) Drying of edible insects

The edible insect drying step is a step of drying the washed edible insect to remove water remaining in the edible insect.

In the edible insect drying step, the washed edible insect can be dried at a temperature of 10 to 20 ° C. for 150 to 200 minutes to remove water remaining in the edible insect.

(4) Edible insect powderization step

The edible insect powdering step is a step of mixing the dried edible insect with doenjang, and then pulverizing and pulverizing the edible insect.

In the edible insect powdering step, the dried edible insect and doenjang can be mixed and pulverized. The soybean paste is compounded so as to contain 5 to 10 parts by weight per 100 parts by weight of the edible insect, and the edible insect is 0.5 to 1 mm Of the particle size of the particles.

In the present invention, the soybean paste may remove the characteristic odor of the edible insects and enhance the flavor. If the soybean paste contains less than 5 parts by weight of the soybean paste, the odor peculiar to the edible insects may not be sufficiently removed, The smell unique to the miso is intensely added, and the preference of the consumer may be lowered.

(5) Aging step

The aging step is a step of mixing and aging the crushed edible insects mixed with the soybean paste.

In the aging step, the crushed edible insect mixed with the soybean paste is stored at low temperature and aged to remove the odor of the edible insect and improve the flavor.

That is, in the aging step of the present invention, the edible insects mixed with the soybean paste are aged by being stored at a temperature of 1 to 3 ° C for 30 to 50 hours. When the aging step is performed below the lower limit There may arise a problem that the peculiar smell of edible insects is difficult to be removed due to insufficient aging, and when the above-mentioned upper limit is exceeded, the texture of the edible insects may be deteriorated and the physical properties may be deteriorated.

4. Paste production step (S400)

In the paste manufacturing step (S400), a mixture of the walnut powder, sediment and edible insect powder is put into a mixture of egg whites and honey, followed by whipping to prepare a paste.

In the present invention, the paste preparation step (S400) may be performed by putting a mixture of the walnut powder, sediment and edible insect powder into a mixture of egg white and honey and then wiping the walnut powder, sediment, edible insect powder, Egg white and honey are mixed in a weight ratio of 50 to 100 parts by weight of walnut powder, 100 to 150 parts by weight of sediment, 30 to 70 parts by weight of edible insect powder, 500 to 600 parts by weight of egg whites and 10 to 20 parts by weight of honey, .

In the present invention, the paste production step (S400) may be performed using a wiping machine, wherein the paste is prepared by wiping the egg whites at a rotation speed of 1100 to 1200 rpm for 3 to 5 minutes and adding honey to the wiped egg whites After the addition, wax is applied at a rotation speed of 1300 to 1500 rpm for 7 to 10 minutes. Walnut powder, sediment and edible insect powder are added to the mixture of the wiped egg whites and honey, Min. ≪ / RTI >

5. Paste aging step (S500)

The paste aging step (S500) may be carried out by refrigerating the paste at a low temperature. In the present invention, the paste contained in the paste can be removed by passing the paste aging step (S500).

In the present invention, the paste aging step (S500) may be carried out by aging at a temperature of 2 to 5 DEG C for 100 to 200 minutes.

6. Dough water production step (S600)

The kneaded product manufacturing step (S600) is a step of preparing a kneaded product for manufacturing the outer wrapping wrapping the aged paste. In the present invention, the kneaded product may be manufactured using flour and glutinous rice flour.

In the kneaded product preparation step (S600), a kneaded product may be prepared using wheat flour and glutinous rice flour. The wheat flour may be a high-strength or gravitational component having high gluten content, and the glutinous rice flour may be firmly mixed with the wheat flour And may be blended to improve the texture.

In the present invention, the kneaded product may be prepared by mixing flour and glutinous rice powder, followed by addition of purified water and egg whites, and stirring. In the kneaded product preparation step (S600), flour and glutinous rice flour are mixed with 150-200 parts by weight of wheat flour, And 5 to 10 parts by weight of glutinous rice powder. The mixture is mixed at a ratio of 70 to 80 parts by weight of purified water and 100 to 150 parts by weight of egg white to 100 parts by weight of the total content of the flour and the glutinous rice flour, can do.

7. Aging the dough and preparing the skin (S700)

The aging of the dough and the step of making the skin (S700) is a step of preparing a skin covering the aged paste using the refrigerated dough after refrigerating the dough for a certain period of time, And the skins (S700) may be carried out by chilling the kneaded product at a temperature of 1 to 3 DEG C for 60 to 90 minutes, and the husk may be aged Can be manufactured in various sizes and shapes to wrap the pasted paste.

In addition, in the dough aging and cladding manufacturing step (S700), the kneaded product may be vacuum-packed and aged to prevent the outside air from penetrating into the refrigerated dough.

8. Formation of confectionery mold (S800)

The preparation of the confectionery product (S800) is a step of preparing a confectionery product in a form that the aged paste is used as a constituent material and the paste is wrapped in an outer envelope. After the aged paste material is put into a confectionery mold, The agglomerated product can be produced by injecting the aged paste.

9. Sintering of molded articles (S900)

The confectionery molding heating step S900 is a step of heating the confectionery molding.

In the present invention, the confining molding heating step (S900) may include a first heating step and a second heating step depending on heating temperature and time.

The first heating step is a step of heating the confectionery product at a temperature of 100 to 120 ° C for 1 to 2 minutes. The confectionery product may be heated to a high temperature to prevent the shape of the confectionery product from being deformed.

Wherein the second heating step is performed by maintaining the temperature at 75 to 80 DEG C after the first heating step, and then heating the same for 5 to 10 minutes, wherein the second heating step maintains the shape of the confectionery It can be done to slowly heat from the surface to the inside.

10. Cooling step (S1000)

The cooling step (S1000) is a step of lowering the temperature of the heated candy mold to complete the cookie.

In the present invention, the cooling step (S1000) may be carried out such that the temperature is lowered to -5 to -8 ° C per minute. By gradually lowering the temperature of the cooked molded product, the aging phenomenon or cracking .

Hereinafter, embodiments of a method of manufacturing a cookie using an edible insect according to the present invention will be described in detail with reference to the accompanying drawings.

<Examples>

First, the walnut was crushed to prepare a walnut powder having a diameter of 1 to 3 mm, a sediment was prepared using chestnut and red bean, and edible insect powder was prepared using a locust and a pupa.

Next, 80 parts by weight of walnut powder, 120 parts by weight of sediment, 50 parts by weight of edible insect powder, 550 parts by weight of egg white and 15 parts by weight of honey were mixed and aged to prepare a paste.

Next, 170 parts by weight of wheat flour and 8 parts by weight of glutinous rice flour were mixed, and 75 parts by weight of purified water and 120 parts by weight of egg white were mixed with 100 parts by weight of the whole wheat flour and glutinous rice flour content, followed by kneading to prepare a kneaded product , And the kneaded product was aged to prepare a skin.

Next, the paste pasted with aged paste was wrapped to prepare a confectionery product, which was heated at a temperature of 110 ° C. for 1 minute and then at a temperature of 78 ° C. for 7 minutes. After cooling the heated confectionery product, To complete cookies using edible insects.

&Lt; Comparative Example 1 &

In Comparative Example 1, wafers were prepared in the same manner as in Example except that only walnuts were used as a starting material.

&Lt; Comparative Example 2 &

In Comparative Example 2, sweet bean paste was prepared in the same manner as in Example 1 except that bean curd refuse was used as a starting material in the case of bean curd refuse.

<Sensory Evaluation>

The taste, odor, preference, and texture of the cookies prepared in Examples and Comparative Examples 1 and 2 were subjected to sensory evaluation, and the results are shown in Table 2 below. The sensory test was conducted on 20 consumers, and the score and evaluation criteria were evaluated using the 9-point scoring method.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Taste (flavor) Incense (odor) Texture (physical property) Comprehensive preference Example 8.6 8.5 8.5 8.5 Comparative Example 1 5.1 5.0 5.2 5.1 Comparative Example 2 5.3 5.1 5.3 5.2

Referring to Table 2, it was confirmed that the flavor, aroma, and overall preference of the sweets using the edible insects prepared according to the examples were superior to those of the confectioneries prepared according to the comparative examples.

This is because by using the edible insects prepared according to the embodiment, the walnut powder, the sediment and the edible insect powder are appropriately mixed to produce the confectionery, thereby improving the taste of the walnut and the texture of the insects and edible insects, .

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

A step (S100) of preparing a walnut powder by pulverizing and removing the husks from which the husks have been removed;
A sediment production step (S200) for producing a sediment using chestnut and red bean;
An edible insect powdering step (S300) of preparing edible insects and crushing them to produce edible insect powder;
A paste preparation step (S400) of adding a mixture of the walnut powder, sediment and edible insect powder to a mixture of egg whites and honey, and then wiping the paste to produce a paste;
A paste aging step (S500) of keeping the paste in a refrigerator at a low temperature for aging;
A step (S600) of producing a kneaded product to produce a kneaded product for producing an envelope wrapping the aged paste;
(S700); aging the dough and storing the dough; storing the dough in a refrigerator for a predetermined period of time;
(S800) of producing a confectionery shaped product in which the aged paste is used as a constituent material and the paste is wrapped in an outer shell;
Heating the confectionery mold to heat the confectionery (S900); And
And a cooling step (S1000) of lowering the temperature of the heated confectionery product to complete the cookie,
In the walnut powder production step (S100), the walnut is ground to a diameter of 1 to 3 mm,
The sediment production step (S200) may include (1) selecting the chestnuts to be crushed and pulverizing the chestnuts to a particle size of 3 to 7 mm after crushing, (2) separating the black beans from the chestnuts by 3 to 5 hours Preparing red beans by pulverizing the boiled black beans with a pulverizer and then dehydrating the boiled beans; and (3) preparing red beans 30 prepared in the red bean preparation step And 10 to 15 parts by weight of brown sugar, and 1 to 2 parts by weight of potato starch, heating the mixture at a temperature of 60 to 70 DEG C for 30 to 60 minutes with stirring, 20 to 30 parts by weight of black beans, brown sugar and potato starch are added to 20 parts by weight of the mixture, and the mixture is heated at 40 to 50 ° C. for 30 to 60 minutes with stirring to complete the sedimentation. A sediment using the above-
The edible insect powdering step (S300) comprises the steps of (1) removing edible insect excreta, (2) edible insect washing, (3) edible insect drying, (4) edible insect powdering, and , &Lt; / RTI &gt;
The step of removing the edible insect excreta is a step of removing excreta contained in the edible insect prepared. The edible insect excreta is removed by mixing 0.5 wt% of salt water and wheat flour at a weight ratio of 5: 5, The digestive organs inside the edible insect are washed using the pastry dough aged for 30 hours as a food of the edible insect,
The edible insect washing step is a step of washing the surface of the edible insect from which the excrement has been removed with deionized water to remove foreign matter. The edible insect is immersed in 1.5 wt% of mushroom water maintained at a temperature of 50 to 60 캜 for 5 to 10 hours Lt; / RTI &gt;
The step of drying the edible insect is a step of drying the washed edible insect to remove water remaining in the edible insect. The edible insect is washed at a temperature of 10 to 20 ° C for 150 to 200 minutes to remove the edible insect, Thereby removing water remaining in the water-
Wherein the edible insect powder is obtained by mixing the dried edible insect with doenjang, pulverizing and pulverizing the mixed edible insect with the doenjang, wherein the dried edible insect is mixed with doenjang, and the soybean paste is ground with respect to 100 parts by weight of the edible insect 5 to 10 parts by weight, and the edible insect is ground to a particle size of 0.5 to 1 mm,
Wherein the edible insects mixed with the soybean paste are aged by storing the edible insects at a temperature of 1 to 3 DEG C for 30 to 50 hours,
The walnut powder, sediment, edible insect powder, egg whites, and honey are 50 to 100 parts by weight of walnut powder, 100 to 150 parts by weight of sediments, 30 to 70 parts by weight of edible insect powder, 500 to 600 parts by weight and 10 to 20 parts by weight of honey,
The paste aging step (S500) is carried out by aging at a temperature of 2 to 5 DEG C for 100 to 200 minutes,
The flour and the glutinous rice flour are mixed in a weight ratio of 150 to 200 parts by weight of wheat flour and 5 to 10 parts by weight of glutinous rice flour in the kneaded water production step (S600) And 100 to 150 parts by weight of egg white, and then kneaded to prepare a kneaded product,
Aging the dough and aging the kneaded product in the step (S700) is performed by refrigerating the kneaded product at a temperature of 1 to 3 DEG C for 60 to 90 minutes,
The confining molding heating step S900 includes a first heating step and a second heating step, wherein the first heating step is a step of heating the confectionery product at a temperature of 100 to 120 DEG C for 1 to 2 minutes, The second heating step is a step in which the first heating step is performed, the temperature is maintained at 75 to 80 DEG C, and the heating is performed for 5 to 10 minutes,
Wherein the cooling step (S1000) is performed so that the temperature is lowered to -5 to -8 占 폚 per minute.
delete delete delete A cookie using an edible insect, which is produced by the method of claim 1.

Images