KR101848701B1 - Ramen noodles production methods grasshoppers added - Google Patents

Abstract

The present invention relates to a method for producing a noodle of a locust prepared with a locust, and more particularly to a new method of insect food resource reclamation by the development of ramen which can be cooked and eaten simply by adding grasshoppers to the noodles, .
Washing the grasshopper; Drying the grasshopper at 70 to 90 DEG C for 6 hours to dry the grasshopper until crumbling and crumbling; Pulverizing the dried grasshopper; The crushed grasshopper is passed through the sieve to remove the chitin and the large particles corresponding to the skin layer to obtain grasshopper powder which is filtered to obtain a ram noodle.
25 parts by weight of water, 4 to 8 parts by weight of cooking oil, 5 to 40 parts by weight of grasshopper powder and 15 to 20 parts by weight of potato potato as compared with 100 parts by weight of wheat flour; Kneading the compounded mixture; Rolling the dough to a roller to make a face plate, making a noodle shape with a napkin, and then noodling the noodle with a twisted cotton noodle; Steaming the faced surface to make it luxurious; Shaping said enriched surface into a shear surface of a ramie surface; A step of spouting the molded surface at 140 to 150 DEG C for 120 to 150 seconds; Cooling the conveyor belt to room temperature while moving it; And the like.

Description

[0002] Ramen noodles production methods grasshoppers added,

The present invention relates to a method of edifying insects, and more particularly, to a method for reducing insect resistance to edible insects by utilizing grasshoppers which have already been popularly consumed in Korea among insects having high value as food resources, The present invention also relates to a method for producing a noodle, which can be provided in a noodle of a ramen as one of the methods for ingesting it.

Approximately 2 billion people around the world are consuming insects. China, Thailand, South Africa and Mexico are among the countries that eat the most insects. In China, which has an insect-eating history of more than 3,000 years, it consumes 170 insects, and in Mexico and Thailand, locusts and crickets are used as important foods. It is estimated that more than 1,900 insects are consumed by human beings (FAO 2013). With the focus on the development of edible insects as a substitute food for the world, the FAO (Food and Agriculture Organization of the United Nations) is actively engaged in insect food preparation for the future environment in Europe, FAO has also named 'Insects are small livestock'.

The value of insects as food is emerging in a situation where there is a desperate need to prepare for the food crisis. Insects are good food rich in protein, minerals and fats. Not only is it highly ecologically efficient, but it also has very few greenhouse gas emissions that cause global warming compared to livestock.

Insect food is expected to be the most economical and sustainable solution to the food supply problem of the global population. Despite the food resources of silkworm pupa and grasshopper, our country has not made much progress because of the idea that it is gross. The insect food market consists of a single type of simple product called canned pupa, and the market is not well researched.

In order for edible insects to become a substitute food for food security in Korea, the insect food market should be activated and appropriate utilization should be done considering the market situation.

One of the reasons why insects are attracted attention for edible purposes is the abundance of nutrients. According to the United Nations Food and Agriculture Organization (FAO), insects have high levels of amino acids, high protein content, and more unsaturated fatty acids than saturated fats, making nutritional value high. Compared with beef, minerals, vitamins and fiber content are abundant.

Insects can be an important factor in providing human nutrition and energy. Butterfly and moth larvae contain about 53:15:17 g of protein, fat and carbohydrate per 100 g of dry weight and contain 430 kcal of calories as well as high quality minerals and vitamins.

In addition, insects, as opposed to large animals such as cows and pigs, efficiently convert plant proteins into animal proteins. For example, cricket protein conversion is known to be five times higher than that of cattle. In addition, amino acid composition and protein digestion and absorption rate is similar to beef. However, tryptophan and lysine may be limited in insect proteins, but digestion rates are very high (77-98%), and the percentage of essential amino acids is 46-96%. Therefore, eating only 25-28 g of insects is sufficient to meet the daily intake of essential amino acids of the FAO standard.

In addition, fat and carbohydrates, which are major energy sources, can vary in composition depending on species of insects, but usually account for 7-77% of the dry weight and produce 293-762 kcal per 100 g. The basic composition of fatty acids is similar to that of ordinary meat, but the content of essential fatty acids such as linoleic acid and linolenic acid is high, and zinc, iron, calcium and the like are contained more in the minerals. The content of vitamin B was higher than that of the same amount of chicken and beans by 200%.

Another reason is water saving. According to FAO, in 2025, two-thirds of the world's population will suffer from water shortages. By the way, the amount of water in 1 kg of beef is about 22,000 liters, but insects can supply much better protein and nutrients in much smaller amounts. Currently, 70% of freshwater is used for agriculture, and livestock industry needs more than 100 times as much water as grain if it considers feed.

In addition, insects are cold animals and do not maintain their body temperature, so they grow well with less feed and water. 10 kg of feed is needed to get 1 kg of beef, but insects can be maintained as a sustained food because 1.7 kg of feed can cultivate many insects with a small enough amount of feed and water.

In addition, global warming gases such as carbon dioxide, which are generated by raising livestock, account for 17% of the total warming, which is higher than all the means of transportation that people use. Insects, on the other hand, are less able to generate warming gases such as methane and carbon dioxide.

These advantages have been a valid reason for continued development to utilize insects as food resources. In order to make food of such insect resources, it is important to eliminate the dislike of insects and to secure the continuous efforts and stability for menu development as food.

Korean Patent Registration No. 10-1493916 Korean Patent Publication No. 10-2015-0064392

It is an object of the present invention to overcome the above problems by providing a new protein source by processing the locust to be edible so that it can be used as a relief for people suffering from famine and malnutrition worldwide .

Another object of the present invention to solve the above problems is to provide a nutritious food with no reluctance by adding locusts having high nutritive value to ramen which is a representative food of relief type.

Another object of the present invention to solve the above problems is to provide a method of manufacturing a grasshopper ramen by a method in which a person who touches insect food without having a sense of discomfort, To create high added value for farm households.

Another object of the present invention to solve the above problems is to create high profitability by developing new noodles capable of developing high nutrition and excellent taste in Korea, which is the first exporting country of ramen in the world.

In order to accomplish the above object, according to the present invention,

Washing the grasshopper; Drying the grasshopper at 70 to 90 DEG C for 6 hours to dry the grasshopper until crumbling and crumbling; Pulverizing the dried grasshopper; The crushed grasshopper is passed through the sieve to remove the chitin and the large particles corresponding to the skin layer to obtain grasshopper powder that has been filtered and used to manufacture ramen.

25 parts by weight of water, 4 to 8 parts by weight of cooking oil, 5 to 40 parts by weight of grasshopper powder and 15 to 20 parts by weight of potato potato as compared with 100 parts by weight of wheat flour; Kneading the compounded mixture; Rolling the dough to a roller to make a face plate, making a noodle shape with a napkin, and then noodling the noodle with a twisted cotton noodle; Steaming the faced surface to make it luxurious; Shaping said enriched surface into a shear surface of a ramie surface; A step of spouting the molded surface at 140 to 150 DEG C for 120 to 150 seconds; Cooling the conveyor belt to room temperature while moving it; And the like.

When the grasshopper according to the present invention as described above is used, insect resources attracted attention as future food resources can be used as an effective protein supply source in place of livestock products, so that nutrition, high cost, As shown in FIG.

In addition, the locust noodles have the advantage of providing a manufacturing method of ramen which does not have a dislike of eating edible insects but consumes a lot of people and does not lack any of snacks or stocks.

In addition, the convenient recipe and refreshing taste that are the advantages of ramen have the merit that consumers can curl up their curiosity and store it easily, thereby increasing the consumption of new food and making big profits.

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

1 is an exemplary diagram.
2 is a graph showing preferences of various grasshopper dishes.

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 concept 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 should be construed as meaning consistent with meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless expressly defined in the present application Do not.

Hereinafter, with reference to the drawings, a detailed description will be given of a method of manufacturing a cotton bud of a grasshopper according to the present invention.

It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

The consumption of ramen per capita is the highest in the world. It will fill the ship once every five days per citizen and 80 times a year. Ramen is a synonym for simple food, snack food, like stock, and it is also cheap and easy to cook, also called `second food`. Besides, there are a lot of recipes if you go with various dishes.

According to the World Ramen Association (WINA), about 100 billion instant noodles are consumed annually worldwide in 2009. At this point, instant noodles are the food of human beings after rice and bread. In addition, it is easy to cook and has a long shelf life, so it is widely used as a relief item. Ramen is an invaluable stock for the poor of the world.

The value of insects as food is emerging in the face of the desperate need to prepare for the global food crisis. Insects are good food rich in protein, minerals and fats. In addition, not only is the ecological efficiency high, but also the greenhouse gas emission that causes global warming compared to livestock is very small, and it is a future food resource beneficial to the environment.

Insect food is expected to be the most economical and sustainable solution to the food supply problem of the global population. Despite the food resources of the silkworm pupa and grasshopper, our country has not made much progress because of the idea that it is gross. In the insect food market, only a single product of simple poultry can is formed, and the market is not well researched.

Ramen, a remedy for the world's poorest countries, and insect food, which has been attracting attention as a substitute food to contribute to food security, is the most suitable combination considering the market situation.

Domestic grasshoppers, silkworms, and white silkworms (dried silkworm cocoons), which have been proven safe through long-term ingestion, have been recognized as edible materials and can be used as food.

Among them, locusts have been used as edible food for overcoming the shortage of food from ancient Greek times to modern times.

As a result of investigating the possibility of utilizing locusts for edible use, the content of nutrients of grasshoppers were summarized as shown in Table 1 by the Korean Insect Industry Association and the Rural Development Administration. As a result, locusts were found to be rich in protein I could confirm.

Locusts contain 70% protein, 10% fat, carbohydrates, potassium, calcium and vitamin A. In addition, locusts are rich in trypsin along with proteins to promote digestion, and are effective in treating asthma, stomach and spleen functions. In addition, locusts are roasted in Korea for a long time, so they are less susceptible to rejection and safety has been verified for a long time.

The above-mentioned contents are disclosed in the Food and Drug Administration of Korea (2005, Korea Food and Drug Administration) and FAO, 2013a, Edivle insects; Future prospects for food and feed security (Rome). And the like.

For the above reasons, locusts such as the following examples are intended to provide a production method of ramen which does not have the disgust of eating insects but consumes a lot of people and does not lack any snacks or stocks.

≪ Example 1 >

If locusts are produced,

(a) washing the grasshopper;

To eat grasshoppers, wash them thoroughly with hot water.

(b) drying the grasshopper at 70 to 90 DEG C for 6 hours until the grasshopper is crumbled and crumbled;

Through the drying process, the grasshopper turns red and sterilizes. It is obvious that the object of the present invention is to dry the grasshopper so that it can be roasted by hot hot plate or dried at low temperature in addition to hot air drying.

(c) pulverizing the dried Shinkin grasshopper using a pulverizer;

(d) passing the crushed grasshopper through a sieve to remove chitin and a large particle corresponding to the skin layer, and collecting only the crushed grasshopper powder;

The chitin may interfere with digestion, deteriorate texture, and must be removed with large particles after grinding, which can be a problem in pasting.

(e) blending 25 parts by weight of water, 5 parts by weight of cooking oil, 30 parts by weight of grasshopper powder and 20 parts by weight of potato powder with respect to 100 parts by weight of flour;

It is possible to make the batter more chewy by blending the above-mentioned edible oil, and it becomes possible to knead the grasshopper with the color of the state without the feeling of rejection like soba noodles.

In addition, by including the above-described potato powder, it is possible to reduce the generation of foreign objects due to the grasshopper powder, and to protect the nutrients of the potato potatoes through the fermentation process. In addition, since the sweet potato flour has a sweet taste, the flavor of the sweet potato flour is canceled by the taste of grasshopper powder, and the taste of the flour is greatly increased.

In addition, the pig potato powder has good effect on diabetic patients because of the report of insulin, and it can expect a synergistic effect of eliminating harmful cholesterol along with a large amount of unsaturated fatty acid contained in locusts.

(f) kneading the blended flour;

(g) Rolling the dough to a roller to make a face plate, making a noodle shape with a napkin machine, and then noodling the noodle with noodles in the form of a twisted noodle;

(h) smoothing the faceted surface by steaming;

(i) shaping the twisted side into a square or rounded shape capable of entering a bag-like encapsulation;

(j) a step of spouting the molded surface at 140 to 150 DEG C for 120 to 150 seconds;

(k) cooling the conveyor belt to room temperature while moving it;

The locusts of locusts containing grasshoppers are completed.

In order to make the most popular taste using the noodles of the finished locust noodles, the ramen noodles were prepared according to the method of boiling ramen noodles using commercially available ramen soup.

≪ Example 2 >

How to make grasshopper sushi,

In Example 1, only grasshopper powder obtained through the steps (a) to (d) is collected and used.

Mix 3 eggs, 0.3g salt and 5g grasshopper powder and mix well. Cut it to about 3cm in length and 5 ~ 7cm in length after being made with thick zid of 5mm or more. After holding the rice in the shape of a sushi plate, raise the egg and cut the finely sliced kimchi so that the eggs and rice are not wrapped around.

≪ Example 3 >

How to make grasshoppers,

In Example 1, only grasshopper powder obtained through the steps (a) to (d) is collected and used.

Add 200g of locust bean to 10g of locust powder and boil. Continue stir and simmer for 5 minutes, pour into a mold and cool for 1 to 2 hours in the freezer.

<Example 4>

Grasshopper egg

In Example 1, only grasshopper powder obtained through the steps (a) to (d) is collected and used.

3 eggs, 0.3g salt and grasshopper powder 5g mix well and then put it in a frying pan filled with oil.

&Lt; Example 5 >

 Grasshopper cookies

25 parts by weight of water, 5 parts by weight of cooking oil and 1 to 40 parts by weight of grasshopper powder are mixed and kneaded, and the kneaded mixture is thinly kneaded and molded in various shapes by a molding frame. The molded dough is fried at 140 to 150 DEG C for about 150 seconds. Sprinkle some sugar on the fried dough.

<Sensory Test 1>

The above embodiments were tasted by 30 tasting groups and the preference of grasshopper dishes was examined. A questionnaire survey was conducted to the tasting agent.

① Have you ever heard about insect food?

② Have you ever eaten insect food?

③ Which of the following was the most delicious?

④ Which of the following is the most unpleasant?

⑤ Are you willing to eat the insect food you tasted today?

As a result of the above survey, 27 out of 30 respondents answered that they had 1 question, and 10 had experience of ingestion. Most of the people who had ingested food were older than middle age. Also, the most delicious example was 12 locusts with locust seeds and the results were as shown in Fig. In addition, the tasteless food appeared to be uniform according to the individual taste, and in the last item, which is intended to eat again, 25 people answered that the bright prospect of insect food business was expected.

<Sensory Test 2>

Sensory evaluation of locust bean noodles was carried out. When the grasshopper powder was mixed with the noodles of the locusts, the taste of the locusts was examined when compared with the conventional ramen. As a comparative group, the comparison was made with the ramen of N, a popular ramen which is sold on the market, and Ramen of S. The above results were obtained only for noodles of ramen noodles.

As a result, the foreign body sensation of the locust powder contained in the surface is hardly felt, and the result is that the radish noodles are almost similar to the ramen noodles. In addition, it was confirmed that the thickness of the above-mentioned noodles was divided into individual preferences according to preference.

These results suggest that ramen containing locusts can be easily established as a popular food, and that the ramen has a positive effect on the development and popularization of insect food which is easily and easily accessible without rejection .

In addition, it is expected that it will be very valuable to produce food with high nutritional value because it contains a lot of excellent protein and it is easy to eat even when food shortage is low.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that

Claims (3)

Mixing 25 parts by weight of water, 4 to 8 parts by weight of cooking oil, 5 to 40 parts by weight of grasshopper powder and 15 to 20 parts by weight of potato powder with respect to 100 parts by weight of wheat flour;
Kneading the mixture so as to become a chewy noodle with the same color as the soba noodles;
Rolling the dough to a roller to make a face plate, making a noodle shape with a napkin, and then noodling the noodle with a twisted cotton noodle;
Steaming the faced surface to make it luxurious;
Shaping the twisted wound surface into a square or round shape capable of entering a ramie bag;
A step of brewing the molded surface at 140 to 150 ° C for 120 to 150 seconds;
Cooling the surface subjected to the heating process to a normal temperature while moving the conveyor belt;
The method includes the steps of:

The grasshopper powder,
(a) washing the grasshopper with hot water;
(b) drying the grasshopper by hot air or hot plate at 70 to 90 ° C for 6 hours to crush the grasshopper to a red color until it is crumbled;
(c) pulverizing the dried grasshopper with a pulverizer;
(d) The crushed grasshopper is passed through a sieve so that chitin corresponding to the skin layer and the large particles are removed,
Preparing a grasshopper powder to be used in the production of the grasshopper powder only when the grasshopper powder is sieved as described above;
Wherein the locus is a locus.
delete A locust produced by the method of claim 1.

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