KR101918759B1 - Processed food using freeze-dried silkworm powder and its manufacturing method thereof - Google Patents

Abstract

The present invention relates to a processed food using freeze-dried silkworm powder of the fifth order and a method for producing the freeze-dried powder. The silkworm silkworm selected from the group consisting of five silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm silkworm As a result of functional and sensory evaluation of silkworm processed food produced after manufacturing silkworm meat processed food, the present invention not only has the effect of providing processed food using silkworm powder and a manufacturing method thereof, but also provides nutritional, functional, and quality To provide a new silkworm processed food with improved texture and preference and antioxidant and hypoglycemic functionality and to prevent the recycling of spent silkworms to solve the problems of rural economy and environmental pollution and to maximize utilization of silkworm Can have excellent effect.

Description

Technical Field [0001] The present invention relates to a processed food using freeze-dried silkworm silkworm powder and a manufacturing method thereof,

The present invention relates to a silkworm processed food using a silkworm freeze-dried powder and a method for producing the silkworm processed food.

Silkworm ( Bombyx mori L. ) can be mass-fed as larvae in the silkworm moth, belonging to the silkworm moth, and has a high protein content and is a high protein food material (Cho, CH et al., Effect of temperature, (a) Chrysalis of silkworm, Korean J. Biotechnol. Bioeng., 4, P65-68, 1989), high content of essential amino acids and n-3 polyunsaturated fatty acids, (Seong, SI et al., Effect of metamorphism on the major hemolymph proteins of the silkworm, Arch. Insect Biochem. Physiol., 2, P91-104, 1985). In addition, sericin protein from silkworm silk is mainly composed of serine, aspartic acid and glycine, and thus it has been reported that it has high liver protection effect and antioxidant effect (Kato, N. et al., Silk protein, sericin, inhibits lipid peroxidation and tyrosinase activity , Biosci. Biotechnol. Biochem., 62, P145-147, 1998). In addition, it has been reported that physiological activities such as antioxidation, thrombolytic action and inhibition of tyrosinase activity are increased in fermented silkworm obtained by fermenting silkworm powder with high protein content with Bacillus sp. et al., Biological activity of fermented silkworm powder, J. Life Sci., 19, P1468-1477, 2009).

The salty taste enhances the sensual characteristics of food. Salty taste is a salt (sodium chloride, NaCl) combined with sodium (Na) and chlorine (Cl). In salt, sodium maintains the proper water balance of the body, regulates blood pressure and nerve excitement, and plays a role in the contraction of muscles and the movement of nutrients, improving the preservation of food and improving the physical properties of food. However, high levels of sodium intake have been associated with increased risk of developing hypertension, stroke, and cardiovascular disease (Strazzullo P. et al., Meta-analysis of prospective studies, BJM 339, b4567, 2009), KFDA is aiming to reduce sodium intake by 20% or more by 2020, expanding low-sodium feed, expanding eatery special zone, expanding production of low-sodium processed food, , And physical methods such as changing the size and shape of the salt particles. The sodium salt can be replaced by other inorganic salts or by using a natural substitute to enhance the saltiness of the salt. Biological methods such as the development of materials to be developed, such as chemical methods, olfactory and cognitive improvement studies And a method of influencing the sensation of taste are tried in various ways. Alternative substances for low salt are listed in order of yeast extract (46.7%), sun salt (28.4%), MSG (23.2%) and potassium chloride (15.5%). Yeast extract is used as a substitute for sodium or to give Jimmy. Yeast extract and MSG are added for the purpose of maintaining good taste even in low sodium content, but the low salt effect is still insufficient. In addition, potassium chloride is widely used in sauces, seasonings, meals, substitute meals, confectionery, and dairy products. However, when used in large amounts, the taste of the food itself deteriorates due to the unique metallic bitter taste. Can be increased. Therefore, there is a desperate need to develop a salt substitute material or a salt enhancement material which is excellent in low chloride and sensory properties.

In the meantime, processed foods are foods that are more delicious and easier to eat, and that have higher storage stability, such as sweets, canned foods, and jams. Currently, domestic processed foods are actively developed using local specialties The reason for this is that it does not just sell products in a certain area but also promotes the region, so that products can not be raised and contributes greatly to revitalization of the local economy. Local specialties that have been actively manufactured and circulated in Korea include Kimchi, fish sauce, salted fish, extract, which are made by using fishery products of Incheon and Gyeongnam Tongyeong, and miso, which is a special product of Chungbuk Jincheon, such as rice, black rice, glutinous rice, And chocolate, juice, and cookies that utilize citrus fruits such as kochujang, jeju-do, and citrus fruits (Kim, EM, 2003, The Korea Contents Association, 10, 56-60, 2012). However, the silkworms in Yeongdong-gun, Chungbuk Province are distributed only with silkworm powder, silkworm, and functional foods.

As a prior art for silkworm, a health food containing an effective amount of silkworm pupa oil is disclosed in Korean Patent No. 10-0715117, and a functional health supplement containing silkworm powder extract and its preparation method are disclosed in Korea Patent No. 10-0564202. Further, a composition for preventing or treating hyperlipidemia and fatty liver comprising a fermented silkworm powder and a fermented silkworm powder is disclosed in Korean Patent No. 10-1246266. However, none of the above documents disclose or suggest any seasonings and processed foods using silkworm powder.

Accordingly, it is an object of the present invention to provide a novel processed food using the silkworm freeze-dried powder.

Another object of the present invention is to provide a novel seasoning, confectionery, and meat product using the freeze-dried powder which minimizes the destruction of the component of the silkworm larva of 5th stage in which amino acid, sugar and protein fiber are maximized.

The above object of the present invention is achieved by a method for producing silkworm freeze-dried powder, Preparing a seasoning using the silkworm powder obtained in the above step; Alternatively, the step of preparing fried confectionery using the silkworm powder obtained in the step (a) Alternatively, the method may further comprise the steps of: preparing meat processed food using the silkworm powder obtained in the above step; Comparing the sensory evaluation of the novel seasoning, the cookie composition, and the meat processed food prepared in the above step with a marketed product; Evaluating antioxidant activity; And confirming the hypoglycemic activity.

The present invention is not only effective in providing a variety of processed foods using the silkworm freeze-dried powder and a method for producing the same, but also provides a method of improving the value of silkworm processed food in nutritional, functional, and quality aspects, There is an excellent effect of solving the problems of the rural economy and environmental pollution and maximizing the utilization of the silkworm.

1 is a photograph showing a silkworm used in the present invention.
2 is a photograph showing a silkworm freeze-dried powder used in the present invention.
3 is a block diagram showing a method of manufacturing a seasoning using the silkworm silk powder according to the present invention.
FIG. 4 is a block diagram showing a method of manufacturing cookies using the silkworm freeze-dried powder of the present invention.
Fig. 5 is a block diagram showing a method for producing a meat-processed food using the silkworm freeze-dried powder according to the present invention.

The fifth silkworms raised in the present invention can be easily ingested by frying, bending, or boiling them in a pan.

According to the present invention, however, the mixing ratio of ingredients for preparing the novel silkworm seasonings is characterized by containing 20 to 45% by weight of freeze-dried silkworm powder of five years old as the active ingredient, based on the total weight of the seasoning composition, A range of 5 to 10 weight% of onion, 5 to 7 weight% of onion, 5 to 7 weight% of garlic, 5 to 10 weight% of anchovy, 5 to 10 weight% of shrimp and 15 to 16 weight% of shiitake mushroom Was most preferred.

The mixing ratio of ingredients for preparing the novel silkworm cake of the present invention is characterized in that it comprises 65 to 80% by weight of tapioca powder and 7 to 15% by weight of freeze-dried silkworm powder of 5 days as an effective ingredient Most preferably contains 4 to 6% by weight of sugar, 4 to 6% by weight of salt, 2 to 3% by weight of sodium hydrogencarbonate, 2 to 3% by weight of garlic powder and 1 to 2% by weight of citric acid.

In addition, the mixing ratio of ingredients for preparing the novel silkworm meat processed food according to the present invention is such that 20 to 50% by weight of the minced meat is contained as an effective ingredient in 15 to 20% by weight of the silkworm silk powder 15 to 20 wt% of purified water, 9 to 15 wt% of chopped onion, 5 to 10 wt% of chopped garlic, 1 to 3 wt% of egg white, 2 to 5 wt% of soy sauce, 1 to 3 wt% of sake, By weight and 1 to 2% by weight of salt.

In the present invention, the food materials used in the manufacture of processed foods were purchased from K-Mart and used.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

≪ Example 1 > Preparation of silkworm freeze-dried powder

The silkworms were raised for 12 to 15 days, most preferably for 5 years, and then washed in purified water and rapidly frozen. The 5th-old silkworm frozen product obtained in the above step was lyophilized and milled in a quenching mill to prepare silkworm freeze-dried powder having the maximum amino acid, sugar and protein fiber (FIG. 1).

< Example  2> Production of silkworm seasoning according to the present invention

The silkworm freeze-dried powder of Example 1, kelp, garlic, onion, onion, anchovy, shrimp, and shiitake were mixed in the same ratio as in Table 1, and 5 to 10 times (w / w) And the extract was concentrated twice or more. To the concentrate obtained in the above step, salt is most preferably added in an amount of 1% by weight based on the total weight of the concentrate and mixed to prepare the silkworm seasoning of the present invention.

The blending ratio of the silkworm seasoning of the present invention material Compounding ratio (% by weight) The present silkworm freeze-dried powder 20 ~ 45 Kelp 10 to 15 onion 10 to 15 wave 5 ~ 7 garlic 5 ~ 7 Anchovy 5 to 10 shrimp 5 to 10 Shiitake mushrooms 15 ~ 16

< Comparative Example  1> Sensory evaluation of silkworm seasoning and commercial seasoning

The silkworm seasoning prepared according to Example 2 of the present invention and other seasonings were added with purified water and diluted 10 times (w / v), and then subjected to sensory evaluation. The sensory test was conducted by using the 5-point scoring method for the salty, sweet, sour, bitter, and overall preference (very good): 5 points, average: 3 points , Very weak (very bad): 1 point.

As a result of the experiment, it was confirmed that the overall preference as shown in [Table 2] was not different or higher than that of the common commercial seasoning.

The present invention relates to sensory properties of silkworm seasonings and other seasoning products Salty taste sweetness Sour taste bitter Overall likelihood Invention
Silkworm seasoning 2.43 ± 1.00 3.49 ± 1.09 2.88 ± 1.36 1.21 0.88 4.24 ± 0.27 C seasoning 3.89 ± 1.17 3.11 ± 1.12 2.89 + - 0.34 3.11 ± 0.05 4.22 + 0.87 O company's seasoning 2.44 ± 1.24 3.25 ± 1.50 2.79 ± 0.77 3.01 ± 0.13 3.17 ± 1.20 K seasoning 3.20 ± 0.87 2.78 ± 0.62 3.11 + - 0.34 3.24 ± 0.05 4.09 ± 0.45

< Example  3> Manufacture of silkworm cake

In order to maximize crunchy texture and overall acceptability in the manufacture of silkworm cake according to the present invention, it is most preferable to adjust the silkworm powder to 65 to 80% by weight and 7 to 15% by weight of the silkworm silk powder, Sodium, garlic powder, and citric acid were mixed at a blending ratio as shown in Table 3, followed by addition of purified water, kneading, and cutting to a size of 0.5 cm in length and width. The dough composition cut in the above step is most preferably fried in a hot water at 170 to 180 DEG C for 90 to 100 seconds to prepare the present invention silkworm cake.

The present invention relates to a dough paste composition material Compounding ratio (% by weight) Tapioca powder 65 to 80 The silkworm powder 7 ~ 15 Sugar 4 to 6 Salt 4 to 6 Sodium hydrogencarbonate 2 to 3 Garlic powder 2 to 3 Citric acid 1-2

< Comparative Example  2> Sensory evaluation of silkworms and commercial sweets

The sensory evaluation was carried out by comparing the silkworm cake prepared according to Example 3 of the present invention with the shrimp confectionery of R and N. The sensory evaluation was conducted by using a 5-point scoring method for salty taste, sweet taste, texture, overall taste, and very strong (very good): 5 points, average: 3 points, Weak (very bad): indicated by 1 point.

As shown in Table 4, it was confirmed that there was no significant difference in crisp texture and overall acceptability between the commercially available R and N shrimp confections according to the composition ratio of [Table 3] It was confirmed that the silkworm powder was able to maintain its original antioxidative and hypoglycemic effects, and at the same time, it was confirmed that the silkworm powder retained its original antioxidative and hypoglycemic effects (see Table 6 and Table 7) Table 7).

Sensory characteristics of snack confectionery and other confectionery products according to the present invention Salty taste sweetness Texture Overall likelihood Invention invention 2.43 ± 1.00 2.78 0.95 4.52 + - 0.30 4.31 ± 0.22 R company shrimp confection 3.20 ± 1.13 3.05 ± 1.00 3.27 ± 0.93 4.22 + 0.87 N Shrimp Sweets 3.45 ± 0.87 2.80 ± 1.72 4.07 ± 1.07 4.17 ± 1.20

< Example  4> Manufacture of noodle meat processed food

In order to maintain antioxidant and hypoglycemic activity while maintaining preference in the production of meat processed food of the present invention, 5 to 20% by weight of freeze-dried silkworm powder, purified water, chopped onion, chopped garlic, egg white, The mixture of soy sauce, sake, black pepper and salt is mixed at the mixing ratio shown in Table 5, aged at 2 to 10 ° C for 24 hours to form a dough, and then molded into a steak or ball shape, most preferably at 130 to 140 ° C, And fried in a hot water for 2 seconds to prepare the meat processed food of the present invention.

In the present invention, the meat used in the production of snack meat processed food showed the necessary effects in antioxidant and hypoglycemic active health functional collateral of meat processed food according to the mixing ratio of the present invention based on minced beef instead of beef (see Tables 6 and 7) ). However, it can be replaced with any meat selected from pork, chicken meat, and fish meat.

Invention of the present invention material Compounding ratio (% by weight) Minced beef 20 to 50 The silkworm powder 15-20 Purified water 15-20 Chopped onion 9 ~ 15 chopped garlic 5 to 10 Egg white 1-3 Soy sauce 2 to 5 Rice wine 1-3 pepper 1-2 Salt 1-2

< Experimental Example  1> Antioxidant activity measurement of snack food of the present invention

(1) Production of water extract of freeze-dried silkworm powder and processed silkworm food

The silkworm freeze-dried powder according to the present invention and each silkworm processed food were pulverized and homogenized with a homogenizer, and then water was added at a rate of 10 times (w / w) of the weight of the pulverized material, followed by hot water extraction at 60 to 90 ° C and filtration . The water extract of silkworm processed food obtained by repeating the above extraction process twice was concentrated under reduced pressure and dissolved in distilled water at 100, 50, and 25 mg / ml, and used as the present disclosure material.

(2) DPPH

6 mg of 1,1-diphenyl-2-picryl-hydrazyl (DPPH, Wako, Tokyo, Japan) was dissolved in 50 mL of ethanol and mixed with the same amount of distilled water to prepare DPPH reaction solution. 5 mL of the DPPH reaction solution was added to 0.5 mL of the silkworm powder of the present invention and the silkworm processed water extract, and the mixture was allowed to stand for 15 minutes in a dark room and then absorbed at 517 nm. The resultant value was calculated according to the formula (1).

[ Equation  One]

As shown in Table 6, the antioxidative activity of the present invention was 90% or higher at a concentration of 50 mg / mL of the silkworm seasoning of the present invention, and it was confirmed that the antioxidative activity was also found in the silkworm cake and silkworm processed food.

The antioxidative effect of the freeze-dried powder of silkworm and the processed food of silkworm Concentration (mg / mL) Silkworm freeze-dried powder Silkworm seasoning Silkworm cake Noodle Meat Processed Food 25 25.56 40.65 5.27 10.30 50 48.81 97.55 9.97 22.41 100 80.24 98.12 15.78 30.75

< Experimental Example  2> Confirmation of blood glucose lowering effect of processed food of silkworm silkworm

(1) Manufacture of 70% methanol extract of silkworm freeze-dried powder and silkworm processed food

The silkworm freeze-dried powder according to the present invention and each silkworm processed food were pulverized and homogenized with a homogenizer, and then 70% methanol of 10 times (w / w) the weight of the pulverized material was added and extracted at 60 ° C and then filtered. The above extraction process was repeated twice, and the 70% methanol extract of the silkworm processed food was lyophilized.

(2) Confirming blood glucose lowering effect

6-week-old mice were fasted for 12 hours. The control group was administered only 500 mg / kg of maltose. In the experimental group, 500 mg / kg of maltose and extract samples were simultaneously administered to the experimental animals and one touch Ⅱ (Johnson & Johnson, USA) Blood was collected from the mouse tail vein and blood glucose was measured for 45 minutes after the meal, and the result was calculated according to the following formula (2).

[ Equation  2]

As shown in Table 7, the silkworm freeze-dried powder showed more than 70% activity and showed activity of silkworm seasoning 40%, silkworm cake 13% and silkworm processed product 19% or more.

Effect of the present invention on the blood glucose lowering effect of freeze-dried powder and silkworm processed food Blood glucose lowering effect (%) Silkworm freeze-dried powder Silkworm seasoning Silkworm cake Noodle Meat Processed Food 72.17 41.73 13.07 19.89

The present invention has an excellent effect of providing novel silkworm processed foods in nutritional, functional and quality aspects and is an extremely useful invention in the processed food industry because it can maximize the utilization of silkworms.

Claims (2)

Dried powder of 7 to 15 wt% of silkworm powder is contained in 65 to 80 wt% of tapioca powder, 4 to 6 wt% of sugar, 4 to 6 wt% of salt, 2 to 3 wt% of sodium hydrogencarbonate, 2 to 3% by weight of citric acid and 1 to 2% by weight of citric acid; Adding purified water to the silkworm powder mixed composition obtained in the above step, kneading and cutting; Wherein the cuts obtained in the above step are fried in a hot water at 170 to 180 DEG C for 90 to 100 seconds.
The silkworm cake according to claim 1, wherein the silkworm cake having antioxidant activity and hypoglycemic activity is improved.

Images