KR101935915B1 - Food containing cricket and snail mixture and method of manufacture - Google Patents

Abstract

The present invention relates to food containing a mixture of crickets and snails without foul odors and a manufacturing method thereof. The manufacturing method comprises: a first step of preprocessing crickets and snails used as ingredients; a second step of mixing minor ingredients, which are extracts extracted by mixing garlic, spring onion, rice flour, sweet potato, carrot, ginseng, licorice, and distilled water, with the preprocessed ingredients, and mixing the preprocessed crickets, the preprocessed snails, and the extracts at a weight ratio of 1:1:1; a third step of fermenting the mixture; a fourth step of aging; a fifth step of sterilization; a sixth step of drying; and a seventh step of packaging and products. Food capable of vitalizing food properties of crickets and snails using tannin components of astringent persimmon powder and improving preferences of consumers is provided. The manufacturing technique can be used in dog food.

Description

≪ Desc / Clms Page number 1 > A food containing cricket and snail mixture and a method for manufacturing the cricket and snail mixture,

[0001] The present invention relates to a food having a reduced odor removed by consumer preference using crustacean and snails, and a method for producing the same. In the first step, The fermentation step of the mixture, the fermentation step of the mixture, the fermentation step of the fermentation step, the sterilization step of the fermentation step, the drying step of the fermentation step, and the packaging and product step of the fermentation step, The present invention relates to a food containing a cricket and a snail mixture, and to a process for producing the same.

Crickets are foodstuffs that contain about 65% protein, about 20% fat and about 14% carbohydrates. They contain a large amount of minerals and vitamins. Their effectiveness includes liver protection, alcohol detoxification, anti-stress, It is known that there are strengthening, anti-fatigue action, blood pressure strengthening, cholesterol reduction, anti-inflammatory action, skin cell protection. On the other hand, it is used for the treatment of fever, diuretic, nerve paralysis and urinary incontinence, and for the treatment of maternal dystocia. Snails contain abundant proteins, fats, sugars, minerals and vitamins. Functional substances include proteins, such as pectinase, cellulase, hemicellulase, saccharose, and lactase, Is known to contain a large amount of chondroitin sulfate, a functional substance known to exert its role in bone formation, blood purification and skin aging prevention. On the other hand, there are known antidiabetic effects, effects on joints and cartilage, improvement of liver function, improvement of heart function, enlargement of the prostate gland,

The origin of garlic is mainly cultivated in Central Asia, Korea and China, and it is cultivated mostly in the Far East region. The food contains about 20% of carbohydrate, about 2.5% of protein, about 0.1% of lipid and about 0.5% of mineral. The content of vitamins and minerals Contains a rich and stimulating flavor ingredient, allysine. Garlic processing and cooking are mainly used as seasoning spices and other processed food raw materials. The known effects are fatigue recovery, digestion promotion, anticancer action, heavy metal discharge, prevention of hypertension, and prevention of aging.

Daepa is cultivated mostly in western part of China and South Korea in Gimhae, Namhae, Asan and so on. Foods containing about 91% moisture, about 7% carbohydrate, about 1% protein, vitamins and protein are also included. And it is also used in soup, stew, mushroom, kimchi, and electric lamps. It is known to help digestion, improve brain cells, improve appetite, and prevent cataracts. Sweet potato is a tropical origin of Central America and South Mexico. It contains about 65 ~ 80% moisture, 10 ~ 30% starch, small amount of protein, fiber and ash, especially vitamin C contains 30mg% It is known that processing and cooking are mainly for meals substitution, frying, starch production, cosmetic raw materials, etc. The main effects are known as promotion of excretion, prevention of lung cancer, lowering of cholesterol content and skin care. Carrots are known to be originated from Afghanistan through buttercups and carrots. The content of vitamin A in vegetables is contained in large quantities in vegetables. It is mainly used as a cooking ingredient of Korean food or in absence of various stir-fried dishes in Chinese cuisine. Efficacy is known as eye fatigue, asthma, prevention of stomach ulcers, and blood circulation. Ginseng is a perennial herb that belongs to Araliaceae. Its main active ingredient is ginsenoside, which contains vitamins and various minerals. It is generally known to be effective for chronic gastritis, vomiting, diarrhea, heart failure, sexual dysfunction and anemia. Licorice is a perennial plant belonging to the soybean family. It is mainly used in China, Mongolia, and Russia. The main ingredient is licorice gliadin and glycyrrhizin belonging to the sweetener component triterpenoid saponin. It contains about 10% of acid, glucose, and malic acid. Processed cooking is used for emulsifying agents and sauce materials in the production of mayonnaise and ice cream. The known pharmacological actions were anti-ulcerative action, anti-inflammatory action, antipyretic effect and analgesic effect.

As a technique of grafting using a conventional cricket, the application No. 10-2014-0183186 entitled " Composition for prevention and treatment of hepatitis containing the cricket fraction as an active ingredient and food composition for liver protection ", Application No. 10-2015-0133651 No. 10-2015-0133651, entitled " Method for manufacturing health supplementary foods based on crickets raised on leggings ", No. 10-2015-0017731 No. 10-2015-0049096 " Pet dogs using crickets and a method for producing the same, " " Cricket with improved liver function, improved hangover,

Patent No. 10-2015-0049088 entitled " Poultry Feed Using Crickets and Method of Producing the Same ", Application No. 10-2015-0049092, " Cultured Fish or Crustacean Feed Using Crickets and Method for Manufacturing the Same ", Registration No. 10-1702851 &Quot; Cricket composition for promoting hair growth, prevention of hair loss and improving hair follicle ", Application No. 10-2015-0017759 " Cricket with enhanced arginine content producing nitric oxide " and the like, Registration No. 10-1208012 " Cosmetic composition containing red ginseng snail mucus and preparation method thereof " No. 10-2015-0045117 " Cosmetic composition containing snail mucus ingested with berries and fruit and method for producing the same " Application No. 10-2015-0089200 " Method for manufacturing snail mucus filtrate and cosmetics containing the same ", Application No. 10-2010-0097597 " &Quot; Application Method No. 10-2015-0048878 " Insect Soup " and the like.

As described above, it is widely known that the effect of crickets and snails is excellent. However, there is a limit to the necessity of a large amount of techniques for foodstuffs and compositions with high food characteristics and consumer preference, and mass production of dog food.

, But they have not been reported to date on techniques for manufacturing functional foods in which the odor is removed in consideration of the food characteristics of crickets and snails as described in this patent and their use.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a method for preventing liver disease, It is known that it contains a large amount of chick cricket insecticide material and chondroitin sulfate which is known to be effective for protection. It is known that it contains a large amount of chondroitin sulfate which is a functional substance and has an anti-diabetic effect, an effect on joints and cartilage, It is a mixture of crickets and snails, which have been removed from the smell of highly consumer-favored end-consumer products, by taking advantage of the food characteristics of the contents of the pre-treatment of snails known to have prostate hyperplasia and prostatitis prevention effect, And a method for producing the same, It came up to the completion as.

According to an aspect of the present invention, there is provided a food containing crickets and a snail mixture, the cricket and the snail mixture being removed, wherein the first step comprises pretreating crickets and snails used as raw materials; The second step is to mix the raw materials, which are the extracts obtained by mixing each of the pre-treated raw materials with garlic, green onion, rice powder, sweet potato, carrot, ginseng, licorice and distilled water, Mixing the cricket, the pre-treated snail, and the extract in a ratio of 1: 1: 1 (w / w / w); The third step is a mixture fermentation step; The fourth step is an aging step; The fifth step is a sterilization step; The sixth step is a drying step; The seventh step includes packaging and product steps; 1 kg of crickets were freeze-dried and pulverized into 100 mesh. The crickets were pulverized by using 35 wt% of cricket powder, 5 wt% of crushed powder, 40 wt% of sugar, 10 wt% of distilled water, And 10% by weight of hydrogen peroxide were mixed and aged at 20 ° C for 25 to 30 days. In the previous treatment of the snails, 1 kg of snails were freeze-dried and pulverized into 100 meshes. Then, 30% by weight of snail powder, 10 wt% of garlic extract, 5 wt% of persimmon leaf extract, 5 wt% of persimmon leaf extract, 40 wt% of sugar, 10 wt% of distilled water and 10 wt% of hydrogen peroxide were mixed and aged at 20 ° C for 25 to 30 days, , 5% by weight of green tea, 50% by weight of rice powder, 15% by weight of sweet potato, 10% by weight of carrot, 5% by weight of ginseng and 5% by weight of licorice were mixed with distilled water at a ratio of 1: 2 (w / Deg.] C and 1.5 atm for 2 hours.

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In step 3, rice straw, sterilized at 120 ° C. and 1.5 atm for 15 minutes, was cut into 3-centimeters using a high-pressure sterilizer and 1 wt% of the mixture was added to the mixture. The mixture was fermented at 38-40 ° C. for 72-96 hours using a thermostat As a technical feature.

According to the food containing the cricket and snail mixture according to the present invention and the preparation method thereof, it is possible to improve the taste of cricket and snail using the tannin component of the crumbly powder, Which can be used as a dog feed, while providing a breakthrough food.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention

The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a view illustrating a food manufacturing process in which odor is removed by improving consumer preference using crustacean and snails. In the present invention, the first step is a pre-treatment step of the raw material, the second step is a raw material mixing The fermentation step of the mixture, the fermentation step of the mixture, the fermentation step of the fermentation step, the sterilization step of the fermentation step, the drying step of the fermentation step, and the packaging and product step of the fermentation step, A method of manufacturing a food containing crickets and a snail mixture in which the odor is removed is described in detail through its constitution and action.

(1) Pre-treatment step of raw material

This step is a pretreatment step for crickets, snails, ingredients (garlic, green onion, rice powder, sweet potato, carrot, ginseng, licorice).

1 kg of crickets were freeze-dried and pulverized into 100 meshes. The crickets were prepared by using 35 wt% of cricket powder, 5 wt% of crumbly powder (Sangju dong), sugar (Cheiljedang, 40% by weight of distilled water, 10% by weight of distilled water and 10% by weight of hydrogen peroxide were mixed and aged at 20 占 폚 for 25 to 30 days to give crushed crickets.

1 kg of the snail was freeze-dried and pulverized into 100 mesh, and then, the snail powder (30% by weight), hazelnut powder (5% by weight), persimmon leaf extract 5% by weight), 40% by weight of sugar (Cheil Industries, Korea), 10% by weight of distilled water and 10% by weight of hydrogen peroxide were mixed and aged at 25 to 30 days at 20 ° C Was used as a pre-treated snail material.

10% by weight of commercially available garlic (2016), 50% by weight of rice powder (2016), sweet potato (2016, Gyeongbuk province, 2016) , 5% by weight of ginseng (Gyeongbuk Andongsan, 2016) and 5% by weight of licorice (Daegu fugitive alley) in distilled water at a ratio of 1: 2 (w / w) And extracted for 2 hours at a hot water bath (120 캜, 1.5 atm) as a final material extraction material.

(2) raw material mixing step

1 (w / w / w) of the mixture of the pretreated crickets, the pre-treated snails, and the extract of the sub-material of (1).

(3) Mixture fermentation step

(2) was grown to about 3 centimeters on a rice straw (Gyeongbuk Unsan Sung) sterilized at 120 캜 and 1.5 atm for 15 minutes using a high pressure sterilizer (Samil, k-25, Korea) And fermented at 38-40 ° C for 72-96 hours using a thermostat (Hanil R-23, Korea).

(4) Aging step

The fermented mixture of (3) was aged at 10 DEG C for about 6 to 7 days.

(5) Sterilization step

(4) were sterilized at 120 ° C and 1.5 atm for 15 minutes using a high-pressure sterilizer (Samil, k-25, Korea) as a sterilization step.

(6) Drying step

The sterilized contents of (5) were lyophilized and used.

(7) Packaging and product steps

The lyophilized contents were packaged and produced.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

(1) Improvement of fatigue recovery effect of food containing crushed cricket and snail mixture pretreated.

The present invention is as shown in Table 1 for measuring the effect of improving the fatigue recovery of the food containing the crushed cricket and the snail mixture.

① fatigue, improvement of helplessness, general preference

 1) The given value was the mean value of 3 times, the 5-point method by the sensory test agent (10) (1-No effect, 2- Little effect, 3- Average, 4- Good,

As shown in Table 1, fatigue, improvement of helplessness, and general preference evaluation were evaluated by the panelists of 10 male and female adults aged 25 ~ 60 years. The scores were scored by the point intensity method (no effect: 1 point, little effect: 2 points, average: 3 points, slightly better: 4 points, and very good: 5 points).

② Evaluation results of fatigue recovery effect of food containing cricket and snail mixture pretreated

As shown in Table 1, fatigue, improvement of helplessness, and overall preference were the best in pretreated crickets + snail.

(2) Exhaustion rate (%) using food made of a mixture of crushed crickets and snails treated as a dog feed Example

The present invention uses a food consisting of a mixture of pre-treated crickets and snails as a dog feed, and its exhaustion rate (%) performance evaluation measurement is as shown in Table 2.

① Measurement of consumption rate (%)

As shown in Table 2, 10 crustaceans (5 ~ 8 Kg) were compared with crickets and snail treatments for 7 days.

② Results of exhaustion rate (%) using food made of mixture of crickets and snails treated as pet dogs

As shown in Table 2, the dog feed rate was the best in 90% dog feed + 10% pretreated crickets.

(3) Sensory Evaluation of Pre-Treated Crickets and Snail-Mixture-containing Foods [

In the present invention, the sensory evaluation of the food containing the crushed cricket and the snail mixture treated with the pre-treatment was as shown in Table 3.

① sensory test

1) The given value was the mean value of 3 times, the 5 point method by the sensory test agent (10 persons) (Very bad: 1 point, Bad: 2 points, Normal: 3 points, Good: 4 points,

As shown in Table 3, the sensory test was performed by 10 panelists who were well trained. The color, aroma, and overall acceptability were evaluated by the 5-point intensity method (very bad: 1, bad: 2, , Very good: 5 points).

② Sensory evaluation result of food containing mixture of cricket and snail treated before

As shown in Table 3, color and aroma were most favored in pretreated crickets, and overall preference was better in pretreated crickets + snails.

Claims (4)

A method of producing a food containing a mixture of crickets and snails from which odor is removed,
The first step is a step of pretreating crickets and snails used as raw materials;
The second step is to mix the raw materials, which are the extracts obtained by mixing each of the pre-treated raw materials with garlic, green onion, rice powder, sweet potato, carrot, ginseng, licorice and distilled water, Mixing the crickets, the pre-treated snails and the extract at a ratio of 1: 1: 1 (w / w / w);
The third step is a mixture fermentation step;
The fourth step is an aging step;
The fifth step is a sterilization step;
The sixth step is a drying step;
The seventh step includes packaging and product steps; Lt; / RTI >
1 kg of crickets were freeze-dried and pulverized into 100 meshes. The crickets were prepared by using 35 wt% of cricket powder, 5 wt% of crushed powders, 40 wt% of sugar, 10 wt% of distilled water, 10% by weight of a small amount are mixed and aged at 20 DEG C for 25 to 30 days,
1 kg of the snail was freeze-dried and pulverized into 100 meshes. Then, 30% by weight of the snail powder, 5% by weight of the reduced powder, 5% by weight of the persimmon leaf extract, 40% 10% by weight of distilled water and 10% by weight of water, aged at 20 占 폚 for 25 to 30 days,
The above ingredients were mixed with 10% by weight of garlic, 5% by weight of garlic, 50% by weight of rice powder, 15% by weight of sweet potato, 10% by weight of carrot, 5% by weight of ginseng and 5% , And then extracted with a pottery machine at 120 DEG C and 1.5 atm for 2 hours. The method for producing a food containing crickets and snail mixture according to claim 1,
delete The method of claim 1,
In step 3, rice straw, sterilized at 120 ° C. and 1.5 atm for 15 minutes, was cut into 3-centimeters using a high-pressure sterilizer and 1 wt% of the mixture was added to the mixture. The mixture was fermented at 38-40 ° C. for 72-96 hours using a thermostat Wherein the cricket and the snail mixture are removed.
A food comprising a cricket-free snail mixture and a snail mixture, characterized in that it comprises the process of any one of claims 1 to 3.

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