KR101924557B1 - Mamufacturing method of laver processed foods using edible insects - Google Patents

Abstract

More particularly, the present invention relates to a method of producing edible insects by selecting one or more of brown gourd caterpillars, white spotted caterpillars, longhorn beetles, crickets, grasshoppers or edible insects composed of silkworms And a method for producing a processed food using the edible insect, wherein the edible insect is manufactured by a method comprising the steps of:
The present invention also relates to a method for producing a kimchi food by mixing or dispersing with a familiar kimchi using one or more of a brown duck larva, a white spotted moth larva, a long beetle, a cricket, a grasshopper or an edible insect consisting of silkworm So that consumers can eat processed foods using edible insects without the sense of resistance.
In addition, the edible insects have a high protein content and are rich in minerals, amino acids and vitamins, and the fat is composed of water-soluble fat, so that nutritional components are easily absorbed by the human body.

Description

Technical Field [0001] The present invention relates to a method for manufacturing edible insects,

More particularly, the present invention relates to a method of producing edible insects by selecting one or more of brown gourd caterpillars, white spotted caterpillars, longhorn beetles, crickets, grasshoppers or edible insects composed of silkworms And a method for producing a processed food using the edible insect, wherein the edible insect is manufactured by a method comprising the steps of:

Currently, the world is developing and producing genetically modified crops that are not healthy to solve food problems due to the food shortage. In order to obtain a lot of yields, environmental pollution is caused by chemical pesticides and chemical fertilizers that harm the environment. Such environmental pollution has a bad influence on people.

Global crops are also declining due to problems with climate change such as energy problems, drought, floods, and heavy rainfall, and greenhouse gas problems associated with climate change, and one-third of the world's reduced production is consumed by livestock feed . 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, as the need to minimize the consumption of livestock products, to save the environment, and to develop high quality alternative food resources, insects are suggested to solve this problem. Insects are more than twice as high in protein content as meat, and are rich in minerals, essential and non-essential amino acids and vitamins. Most of the fat is composed of water-soluble fats, so nutrients contained in insects can easily be absorbed by the human body It is becoming a popular alternative food for livestock products.

In addition, the nutritional value of edible insects varies greatly and varies from species to species, which varies within insect metamorphosis and habitat and dietary habits within the same edible insect species, and the preparation and processing methods applied to most foods also affect nutrient composition give.

It is believed that human beings began to eat insects as they were when human beings were born, and evidence of shit fossils found in the United States or Mexico indicates that humans in prehistoric times have used insects as edible materials, including beetle larvae, head lice, Mites were found.

In Korea, grasshoppers, pupae, and silkworms are approved by the Korean Food and Drug Administration and are used as general food. In July and September of 2014, brown gum and white spider mite larvae, recognized as temporary edible insects by the KFDA, .

Countries consuming these edible insects are known to consume about 1900 edible insects as food, with a population of 2 billion people worldwide, including China, Thailand, Japan, South Africa, Mexico and Zambia. Since 2003, the United Nations Food and Agriculture Organization (FAO) has been constantly promoting the need for expansion and development of edible insects in close consultation with countries around the world. Many countries, including the Netherlands, the permanent, the United States and Japan, In particular, CNN, TIME, and other news media have turned their attention to the edible use of edible insects in the western region, which has been negative for edible insects.

Accordingly, Korean Patent Registration No. 10-1493916 (a method of edifying an insect, an edible insect, and a method of producing a dough for food using such an edible insect) comprises a wheat worm, a grasshopper, a cricket, a flower larva and an ant The present invention is directed to a method for processing at least one selected from the group consisting of food,

In addition, Korean Patent Laid-Open Publication No. 10-2014-0118438 (edible insect specializing branch) uses various edible or medicinal insects to produce a variety of insect foods such as fried, grilled, bamboo, buns, , And consumers who have a sense of resistance to edible insects or medicinal insects have limitations in using the above-mentioned non-prescription buffet.

KR 10-1493916 B1 (Feb. 10, 2015) KR 10-2014-0118438 A (2014. 10. 8.)

In order to solve the above problems, edible insects can be easily ingested by preparing a processed food using one or more of brown gourd caterpillars, white spotted caterpillars, caterpillars, crickets, grasshoppers or food insects consisting of silkworms The purpose is to make it possible.

In order to accomplish the above object, the present invention provides a process for preparing edible insects using edible insects, comprising the steps of: preparing a steaming step of picking and drying the dehydrated kimchi, heat-treating the edible insects, And a kimchi processed food manufacturing step of producing a kimchi processed food using the kimchi and the processed edible insect.

Further, the edible insect is characterized by using one or more selected from among brown caterpillars, white spotted caterpillars, long-beetle beetles, crickets, grasshoppers or edible insects consisting of silkworms.

Also, the roasting heat treatment in the heat treatment step is characterized in that the edible insects are roasted at a temperature of 100 to 150 DEG C for 10 to 20 minutes.

The method of the present invention is characterized by comprising the step of adding 30 to 50 parts by weight of an edible insect to 100 parts by weight of water in the heat treatment step, heating the mixture at a temperature of 70 to 100 DEG C for 1 to 10 minutes, and a heat treatment step of roasting or heating the edible insect .

The present invention relates to a method for producing a processed food by mixing or dispersing with a familiar kimchi using one or more of a brown duck larva, a white spotted moth larva, a long beetle, a cricket, a grasshopper or an edible insect consisting of silkworm So that consumers can eat processed foods using edible insects without feeling unreasonableness.

In addition, the edible insects have a high protein content and are rich in minerals, amino acids and vitamins, and the fat is composed of water-soluble fat, so that nutritional components are easily absorbed by the human body.

The present invention relates to a method for producing a processed food using edible insects.

The method for producing a processed food using an edible insect according to the present invention is characterized in that it comprises a step of preparing a steaming step of picking and drying the steaming kim to prepare a steaming step, a step of heat-treating the edible insect, a step of processing the edible insect, And a processed food preparation step of producing a kimchi processed food by using the edible insect and the processed edible insect.

It is preferable that the edible insect is selected from one or more of brown gourd caterpillars, white spotted caterpillars, longevity beetles, crickets, grasshoppers or edible insects consisting of silkworms.

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In the heat treatment step, 30 to 50 parts by weight of edible insects are added to 100 parts by weight of water, and the mixture is heated at a temperature of 70 to 100 DEG C for 1 to 10 minutes, and a heat treatment step of frying or heating the heated edible insects is preferable Do. In the heat treatment step, it is preferable to roast the edible insects at a temperature of 100 to 150 ° C for 10 to 20 minutes. The heat treatment process is described in detail at the edible insect processing stage below.

It is also preferable to produce insect glands according to any one of claims 1 to 4.

It is also preferable to produce an insect Kimgui according to any one of claims 1 to 4.

It is also preferable to prepare an insect kim snack according to any one of claims 1 to 4.

1. Preparation stage

It is preferable that the roots used in the present invention are collected from the rocks around the beach or taken from the sea, and then the roots are washed with the brine to remove impurities.

It is preferable to use seawater as the brine for washing the brine, and it is preferable that the size of the brine to be used in the kimchi is generally the same as that of the brine when the brine is dried.

It is preferable that the collected roasted rice be dried in a state of containing water in a range of 10 to 15% by weight of the total weight of roasted rice in the first washed state with the brine, It is preferable to naturally dry it to prepare a steaming.

2. Edible insect processing step

It is preferable that the edible insects used in the present invention are processed into edible insects before the preparation of the processed food, and then the edible insects in the processed state are used to produce the edible insects.

Preferably, the edible insect processing step is heat-treated by roasting or frying each of the insects comprising brown gourd larvae, white spotted gourd larvae, longevity beetles, crickets, grasshoppers or silkworms.

The roasting temperature is preferably 10 to 20 minutes at a temperature of 100 to 150 ° C. When the edible insect is roasted at less than 100 ° C. for less than 10 minutes, the edible insect is not completely dried and crispy texture is difficult to be felt. When the temperature exceeds 150 ° C and exceeds 20 minutes, there is a problem that the water content of edible insects is significantly reduced.

It is preferable to process the insect insect by performing the first heat treatment at a temperature of 200 to 300 DEG C and then lowering the temperature by 20 to 30 DEG C three times in total. In this case, when the edible insect is blanched, it is preferable to bloom for 5 to 20 minutes, more preferably to bloom for 5 to 10 minutes, and when the blooming time is less than 5 minutes, It is undesirable. If it exceeds 20 minutes, there is a problem that the edible insect is dried to reduce the texture.

The heat treatment step such as the roasting or kneading is intended to sterilize and disinfect edible insects and to improve the flavor and taste of edible insects.

In addition, 30 to 50 parts by weight of an insect insect consisting of a brown duck larva, a white spotted moth larva, a long beetle, a cricket, a grasshopper or a silkworm is added to 100 parts by weight of water before the above roasting or kneading heat treatment, Of water for 1 to 10 minutes so as to carry out the heat treatment step.

It is preferable to carry out the step of pulverizing the edible insect consisting of roasted or brownish gourd caterpillars, white spotted caterpillars, longevity beetles, crickets, grasshoppers or silkworms by performing the heat treatment step.

It is preferable to divide the edible insect consisting of the roasted or burnt brown gourd caterpillar, the white spotted caterpillar larva, the long beetle, the cricket, the grasshopper or silkworm into 1 to 4 mm.

In addition, the edible insect consisting of the roasted or burnt brown gourd caterpillars, white spotted caterpillars, long beetles, crickets, grasshoppers or silkworms can be ground to a size of 90 to 250 mesh. If the size of the powder is smaller than 90 mesh or larger than 250 mesh, the size of the powder is not suitable and the following steps can not be performed.

In addition, the roasted or rice cake can be made into a round shape without grinding step, the brown insect larva, the white spotted insect larva, the long beetle, the cricket, the grasshopper or the silkworm insect.

Also, it is preferable that the larvae of the brown duck larva and the white spider mite used in the present invention use larvae in a state until they are transformed into a pupa, more preferably 1 to 2 larva larvae of brown duck larvae, It is preferable to use the larvae of the 1st to 3rd instar larvae of the white spotted flowers, and it is preferable to use the larvae of the 1st to 3rd instar larvae of the white spotted flowers, and more preferably, Second to third larval larvae, most preferably third larval larvae.

In addition, it is preferable that the silkworms use the larvae of 3 to 5 years old, more preferably 4 to 5 larvae, most preferably the 5th instar larvae, Of the larvae.

The brown gill larva is a larva of a brown gill insect belonging to the gill family. Brown duck larvae are often called mealworms and are commonly used as food for pets. The brown duck larva contains 50% protein and 33% fat and is rich in amino acids called alanine, which is associated with liver function recovery.

The white spotted flower larva is a larva of a white spotted flower, which is a large beetle belonging to a flowerless family. The larvae are called slugs, and the slugs that live on the roof of thatch have been handled as herbal medicines since ancient times, such as being carried to Dong-bo-bo, and they are eaten raw, baked or roasted. White spider mite larvae contain 55% of protein and 17% of fat and contain large amounts of calcium and potassium.

The longevity beetle belongs to the longevity beetle family, and among the beetles, it is the largest beetle family in Korea. Three larvae have larval stages, one for 15 days, the second for 29 days and the third for 120 days. In the natural state, the second year is winter, but most of them are third year.

The crickets are mostly omnivorous, living in Korea, Japan, and China. It can be seen around the shrine or under the stone in the meadow or the garden, and puts the ovipositor in the ground and spawns. It appears from the middle of August to the end of October once a year after wintering in the ground in the state of egg. The cricket's adult body has a length of 17 to 21 mm, and the entire body is dark brown with dotted patterns. The head is round and glossy, with a pale yellow horizontal line at the top of the head and six indistinct pale yellow vertical lines at the back. The top of the head shows protruding shape, the compound eye is elliptical, the tactile angle is thin and long, longer than one and a half times the length of the body, and there is a lot of irregular dot patterns with light color on the breast.

The grasshopper is an insect that eats the leaves of a paddy plant and hatches around May to June, and becomes an adult in autumn. In the past, many paddy fields have been inhabited, but pesticides are now almost disappearing due to commercial use. The general components of dried grasshopper are 64.2% of protein, 2.4% of fat and 3.5% of mineral. It is rich in iron and rich in vitamins A and B2. Dried locusts are cooked with seasoning such as soy sauce and used as soup and side dishes.

The silkworm was greatly promoted as a major source of income in rural areas, but the textile industry was rapidly reorganized and became famous. Then, in 1995, the announcement that silkworms had an excellent effect on the treatment of geriatric diseases gradually increased the number of cultivated farmers. It is used on the 5th day of the 3rd day [19 days after the nest], the time when the silkworm becomes the pupa and has the most nutrients before making the pouch. Silkworm is known to be effective in treating and preventing adult diseases such as diabetes, hypertension, liver function improvement, hypoglycemia, stroke prevention, cranial nerve activation, gastrointestinal diseases, etc. Silkworms are also good for relieving hangovers because they contain aspartogel.

3. Manufacturing process of processed food using edible insect

1) Manufacture of Insect Kimchi

An edible insect processed by the above-mentioned processing step is mixed with the kimchi to prepare a rice gruel to produce a rice gruel.

It is preferable that the edible insects used in the preparation of the kimchi are used as they are in the original shape or in a size of 1 to 4 mm. If the edible insects are less than 1 mm in size, I can not.

It is preferable to mix the edible insect or the crushed edible insect with the above-mentioned original type of kim, sesame, salt, sugar and oil, and roast at 50 to 80 ° C to prepare the kimchi. At this time, it is preferable to use roasted steaming, although the type of steaming steaming is not limited. It is preferable to use grape seed oil or sesame oil so as to improve the flavor of the steak, although the type of the steaming steaming oil is not limited.

The blending ratio for producing the rice husks is 40 to 70 parts by weight of edible insects, 5 to 15 parts by weight of sesame seeds, 10 to 20 parts by weight of salt, 10 to 20 parts by weight of sugar and 1 to 5 parts by weight of oil, .

The Kimchi ginseng prepared by the above method is called insect ginseng.

2) Insect Kimgu Manufacturing

To produce Kimgui, the edible insects processed by the above-mentioned processing step are spread over the kimchi to produce Kimgui.

The edible insects to be used in the preparation of the Kimgui are preferably those having a size of 90 to 250 mesh processed in the edible insect processing step.

The edible insect powder is preferably prepared in a size of 90 to 250 mesh, more preferably 100 to 200 mesh, most preferably 100 to 150 mesh size. If the size of the edible insect powder is less than 90 mesh, the edible insect powder tends to have a high crunchy taste, which is undesirable because the inherent flavor of the edible insect powder tends to deteriorate. If the edible insect powder is larger than 250 mesh, the edible insect powder tends to have a chewy taste.

When using salt mixed with purified salt, 100 parts by weight of the purified salt is mixed with 1 to 10 parts by weight of the salt of the sun to be evenly mixed. When the amount of the salt is less than 1 part by weight, the ingestion of the mineral is insufficient, and when the salt is added in an amount exceeding 10 parts by weight, the salty taste is weak and the economical efficiency is low.

It is preferable that 1 to 20 parts by weight of the edible insect powder is sprayed to the 100 parts by weight of the salt. When the edible insect powder is dispersed in less than 1 part by weight, the taste of the edible insect is insignificant, not preferable for ingesting the ingredients contained in the edible insect, and the edible insect powder is dispersed in the persimmon in an amount exceeding 20 parts by weight The taste of edible insects is improved, but it is not economical and therefore undesirable.

It is preferable that the edible insect powder and the salt sprayed with the salt are baked for 2 to 6 seconds at a temperature of 90 to 150 ° C so that the edible insect powder and the salt can be mixed. At this time, if the temperature for baking the kimchi is less than 90 ° C, consumers can not feel the texture of the kimchi sufficiently. The amount of edible insect powder and salt is less adhered to the kimchi and the flavor and aroma are insignificant. But the water content is decreased and the flavor of the edible insect powder is lowered.

In addition, it is preferable that oil is applied evenly on one side or both sides of the seaweed so that the edible insect powder and the salt can be adhered to the seaweed before spraying the edible insect powder and salt, and the oil is not limited thereto, It is preferable to use one or more of oil, olive oil or sesame oil.

The roasted roast thus prepared is called insect roasted roast.

3) Insect Kim Snack Manufacturing

It is preferable to prepare a kim snack by mixing edible insects and nuts between Kim and Kim.

The edible insects to be used for the kim snack are preferably a three-edged edible insect or a round edible insect having a size of 1 to 4 mm by the edible insect processing step.

It is preferable that 10 to 25 parts by weight of edible insects in the crushed or circular state are mixed with 60 to 80 parts by weight of nuts and then put into a thickness of 1 to 5 cm between Kim and Kim to prepare Kim Snack, It is preferable to prepare a kim snack to a thickness of 1 to 4 cm.

If the edible insect is less than 10 parts by weight and the nuts are more than 80 parts by weight, the edible insects can not feel the texture sufficiently, the nuts are undesirably large, and the edible insect is more than 20 parts by weight and the nuts are less than 60 parts by weight When the mixture is prepared, the texture of edible insects is improved, but there are problems in that it is not economical, and the content of nuts is decreased, resulting in a problem of poor taste.

Also, it is preferable that the above-mentioned Kim snack is manufactured to a thickness of 1 to 5 cm, and when the thickness of the Kim snack is less than 1 cm, the texture is deteriorated. If the thickness exceeds 5 cm, the edible insect and nuts Which is uneconomical and inconvenient for consumers to ingest.

In addition, although the type of the edible insects in the crushed or circular state is not limited, it is preferable to select one or two or more of brown gourd caterpillars, white spotted caterpillars, long-beetle beetles, crickets, grasshoppers, or edible insects composed of silkworms And the roasted laver is preferably used.

It is also preferred to use at least one of walnuts, walnuts, pecans, peanuts, chestnuts, almonds, hazelnuts, pistachios, macadamia, banks, beans, pumpkin seeds, sunflower seeds or pine nuts, . At this time, the size of the nuts is preferably 2 to 10 mm in size, more preferably 2 to 5 mm in size.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1: In accordance with the present invention,

Brown caterpillars were dried and sterilized by heat treatment at a temperature of 250 ° C for 10 minutes, followed by heat treatment for a total of 9 times for 2 hours while lowering the temperature by 25 ° C. The above-mentioned brown gill larvae were cut into 1 to 4 mm size to prepare three-cut brown gill larvae. An insect gruel was prepared by mixing 700 g of the above-mentioned brown duck larvae, 15 g of japonica, 10 g of salt, 10 g of sugar, 5 ml of grape seed oil and 1 kg of kimchi.

Example 2: According to the present invention,

Brown caterpillars were dried and sterilized by heat treatment at a temperature of 250 ° C for 10 minutes, followed by heat treatment for a total of 9 times for 2 hours while lowering the temperature by 25 ° C. The brown beetle larvae were pulverized to a size of 120 to 150 mesh. 20 g of the brown gill larvae powder was mixed with 100 g of salt and sprayed on the laver. The mixture was baked at 90 to 120 ° C for 2 to 6 seconds to prepare an insect Kimgui.

Example 3: Insect Kim snack according to the present invention

Brown caterpillars were dried and sterilized by heat treatment at a temperature of 250 ° C for 10 minutes, followed by heat treatment for a total of 9 times for 2 hours while lowering the temperature by 25 ° C. 25 g of the above-mentioned brown gill larvae and 75 g of almonds, sesame, walnut and macadamia nuts were mixed, and then put into a thickness of 2 cm between the roasted roast and the roasted roast to prepare an insect kim snack.

COMPARATIVE EXAMPLE 1: Commonly sold zucchini

, Kimchi (51.7%), mackerel (24.3%), fried sesame (7%), sugar (6%), sesame oil (5%), salt (6%) and perilla oil (6%

Comparative Example 2: Kimgu

Kim Gui was made with 80% Kim, 20% blue, 0.5% canola oil, 0.5% sesame oil and 1% salt.

Comparative Example 3: Kim snacks sold in general

Kim snacks made of sesame seeds were prepared with 32% of kimchi, 27% of almonds, 26% of seasoning (14% of anchovies, 12% of shrimp, 10% of kelp, 0.1% of chili powder, 18.9% of soy sauce, 15%

Experimental Example: Sensory Test

(Example 1), insect Kimgui (Example 2), insect Kim snack (Example 3), generally sold Kimchi (Comparative Example 1), Kimgui (Comparative Example 2), Kim The sensory test (5-point measurement method) was conducted by dividing the snack (Comparative Example 3) into sensory test agents (40 persons (20 males and 20 females) having more than 2 years of sensory evaluation experience) Respectively. The results are shown in Table 1.

division flavor incense Overall likelihood Synthesis Example 1 4.72 4.72 4.71 4.72 Example 2 4.70 4.69 4.68 4.69 Example 3 4.69 4.71 4.71 4.70 Comparative Example 1 4.70 4.72 4.71 4.71 Comparative Example 2 4.68 4.67 4.68 4.68 Comparative Example 3 4.66 4.69 4.68 4.67

As can be seen from the above Table 1, it can be seen that the insect pike, insect pike, and insect pike snack produced according to the present invention do not show much difference from the commonly used pike pike, kimchi and kim snack.

It can be seen that Examples 1 to 3 containing edible insects are not stimulating as compared with Comparative Examples 1 to 3 and have a significantly higher score in taste evaluation.

Claims (3)

A method for manufacturing a processed food using edible insects,
The method of manufacturing a processed food according to claim 1, wherein the roasted gum is first washed with brine, and then dried in a state that water is contained in a range of 10 to 15% by weight of the total weight of the roasted rice.
The edible insect is prepared by adding 30 to 50 parts by weight of an edible insect consisting of brown dung larvae, white spotted dung larvae, long beetle, cricket and grasshopper to 100 parts by weight of water before roasting or shaking, Heat for 1 to 10 minutes to boil Heat treatment:
The heat-treated edible insects are ground in a frying step or a frying step, and the edible insects are fried. In the frying step, the edible insects are heat-treated at a temperature of 100 to 150 ° C For 10 to 20 minutes,
Alternatively, the heat-treated edible insects are subjected to a primary heat treatment at a temperature of 200 to 300 ° C., followed by a total of three rounds of shaking at a temperature of 20 to 30 ° C., followed by shaking for 5 to 10 minutes, Roasted edible insects or edible insects are crushed to a size of 1 to 4 mm or crushed to a size of 90 to 250 mesh and processed; And
A kimchi processed food is prepared by using the prepared kimchi and the processed edible insect,
The processed food is prepared by mixing 40 to 70 parts by weight of the edible insect, 5 to 15 parts by weight of sesame seeds, 10 to 20 parts by weight of salt, 10 to 20 parts by weight of sugar and 1 to 5 parts by weight of oil, And then frying at a temperature of 50 to 80 DEG C to produce an insect gruel.
The method according to claim 1,
Wherein the edible insect powder and salt are uniformly dispersed in the kimchi processed food, followed by baking for 2 to 6 seconds at a temperature of 90 to 150 ° C to produce an insect kimchi having a mixture of edible insect powder and salt. Method of manufacturing processed food using.
The method according to claim 1,
Wherein the processed food comprises 10 to 25 parts by weight of pulverized edible insects and 60 to 80 parts by weight of nuts to produce an insect kim snack.