KR101973902B1 - Coagulation of soybeans using edible insects and preparation of insect soy sauce using the same - Google Patents

Abstract

The present invention relates to a method for preparing soy sauce using insects and soy sauce prepared thereby and, more specifically, to a method for preparing soy sauce using edible insects such as Protaetia brevitarsis seulensis larvae, crickets, meal beetle larvae, and the like. According to the present invention, the insect soy sauce is prepared by mixing 0.5-2 parts by weight of koji mold with 100 parts by weight of edible insect dried powder, preparing a soy sauce koji mixture having a moisture content of 40-45%, fermenting the soy sauce koji mixture, mixing salt water having a salt content of 15-25% with the fermented soy sauce koji mixture, and fermenting the same. For the koji mold, Aspergillus oryzae or Aspergillus sojae may be used solely or in combination, or Bacillus subtilis or lactic acid bacteria is further included.

Description

{0001} This invention relates to soy sauce coagulation using edible insects and method for producing insect soy sauce using the same.

The present invention relates to a method for preparing soy sauce using edible insects and a method for producing soy sauce using the soy sauce koji. More particularly, the present invention relates to a method for producing soy sauce using soy sauce, The present invention relates to a method for producing insect soy sauce using soy sauce cocci and soy sauce cocci using the obtained animal protein.

Among the foods, soy sauce is one of the most important food ingredients in Korean food. Soy sauce is a seasoned ingredient that should not be missed from the table of our people, and consumption is increasing even as the food culture is becoming westernized. Recently, a new kind of soy sauce has been developed and appeared on the market, and it has been an opportunity to promote consumption of soy sauce, which is a fermented food, due to efforts such as globalization of Korean food

Conventional methods of producing soy sauce can be divided into conventional production methods and improved type production methods. That is, soy sauce is divided into fermented raw materials containing protein and carbohydrate as an empire or meju as a main ingredient with salt water, and hydrolyzed by hydrolysis such as enzymatic decomposition or acid decomposition.

Traditional traditional soy sauce is made by soaking the soybeans in water for 8 to 10 hours, draining the water, adding to the cauldron, and then boiling it before cooking to make meju, which is fermented for about 2 months. The three fermented meju is immersed in salt water of 18 bome, fermented for 6 months to 1 year, and then the meju lump is removed and the remaining filtrate is processed.

The modified soy sauce is prepared by dipping the starch raw materials such as soybean, defatted soybean, wheat bran, wheat bran, etc., and then alpha-forming it by the processes such as steamed and roasted, and then mixing the starch raw materials at a proper ratio. , Followed by immersion in saline, followed by a fermentation aging process for 6 months to 1 year, and then the seasoning material is added to the resulting growth by pressing, and the soy sauce is prepared. The term "brewed soy sauce" is defined as "soy sauce, defatted soybeans, cereals, etc., which are fermented and mixed with saline, cultured in a fermented soy sauce, and then the filtrate is processed".

More than one million insects live on the planet, and more than 2,000 insects are expected to be available as nutrients for high protein. At present, edible insects in Korea are classified into three types of insects, such as rice hatchlings, silkworms, and white silkworms, which are listed in the previous Food Codes, and brown duck larvae, white spiderbill flowers, and long beetle larvae, There are seven species including cricket.

The nutritional value of edible insects is not significantly different from that of meat, which is the main protein of beef, pork, and chicken, and soybean, which is a representative vegetable protein source, and unsaturated fatty acids It contains more than 70% of the total fatty acids, and calcium, phosphorus, iron and other minerals and vitamins as well as dietary fiber content. Therefore, edible insects are regarded as nutrient sources that replace existing ones.

[Comparison of nutritional composition between edible insects and other foods] (g / 100g) division Brown goat larva White Spotted Flower Cricket by pair Big head chicken Pork beef moisture 2.9 6.7 2.4 2.5 2.8 0.7 6.1 carbohydrate 9.3 10.6 13.3 37.7 0.2 0.4 3.4 protein 50.3 57.9 64.4 39.1 64.5 32.7 65.1 Fat 33.7 16.6 14.4 15.4 29.3 64.7 20.6 iron 0.005 0.006 0.006 0.009 0.001 0.001 0.01 sign 0.59 0.72 0.85 0.61 0.51 0.25 0.53 calcium 0.03 0.18 0.24 0.3 0.03 0.01 0.01

Recently, interest in nutritional value and medicinal properties of edible insects has increased, and white spotted flower larvae have been attracting much attention as insect resources for the search and development of useful bioactive materials. Artificial breeding such as crickets by pair has increased, and many attempts have been made to use this as a medicine or a functional food material. Regarding the production of soybean paste using edible insects, a method relating to the preparation of soybean paste containing white spotted flower larvae powder (Ed. No. 10-1651603), which is an edible insect, has been disclosed. However, Method is used. In the case of preparing meju, 0.1 to 3 parts by weight of white spotted flower larvae powder based on 100 parts by weight of soybean wort is added to add flavor to produce an animal protein soy sauce And the technique of the soy sauce produced thereby is not known.

Korean Patent No. 10-1651603

It is an object of the present invention to prepare insect soy sauce containing animal protein ingredients using edible insects.

In addition, in order to produce insect soy sauce, an insect insect is grown to prepare a dry powder, followed by fermentation by inoculating the inoculated microorganism, to produce a soy sauce coagulated animal protein, and immersing it in saline to ferment and aging the insect soy sauce .

The method for producing insect soybean using the edible insect of the present invention is produced by the following five steps.

(1 step) preparing a dry powder of an edible insect,

(Step 2) Inoculating the seeds into the dry powder of edible insects obtained in the above step 1, mixing the water, and then molding to prepare a mixture for soy sauce coagulation

(Step 3) Fermenting the mixture obtained in the above two steps under appropriate fermentation conditions to prepare soybean koji containing animal protein

(Step 4) The step of immersing the soybean koji obtained in the above 3 steps in a salt water of 15 to 25%, fermenting and aging to prepare insect soy sauce

(Step 5) In the insect liver paste obtained in the above 4 steps, the soy sauce leaves were removed by filtration / separation, followed by heat sterilization and filtration to prepare insect soy sauce

In the above step, edible insect powder is prepared by using insects such as white spotted flower larva, brown larvae, pair crickets, and rice-grasshopper.

The soy sauce coats of the above two processes can be inoculated with 0.5-2.5 parts by weight of germ bacteria in 100 parts by weight of dry powder of edible insects, and the moisture content thereof is adjusted to 40-50%. Aspergillus oryzae or Aspergillus sojae may be inoculated at this time, and either of them may be a single strain or a mixed strain.

The soy sauce cozu prepared in the above two processes may be prepared using only the insect powder, but in order to vary the flavor of the prepared soy sauce, one or more kinds of roasted rice flour, roasted soybean flour, roasted flour, And 0.1 to 50 parts by weight based on 100 parts by weight of the powder

In the above three steps, the fermentation of the soy sauce coagulum is carried out at 25 to 35 ° C for 24 to 72 hours.

In the above step 4, the mixture for soy sauce preparation may be fermented at 4 to 35 ° C for 1 to 6 months by immersion in saline having a salt content of 15 to 25% such that the solid content including soy sauce coagulated soy sauce is 15 to 20%.

The insect soy sauce produced by the present invention is produced by using edible insects as a main ingredient and provides a unique flavor and flavor different from that of the conventional Korean soy sauce or brewed soy sauce prepared using the conventional soy sauce.

In addition, by replacing the existing soy sauce in daily food production and ingestion, it is possible to ingest a variety of rich nutrients of each edible insect, and obtain a functional efficacy not obtained in the conventional soy sauce.

In general, the use of edible insects in the manufacture of foods is not yet well-known. Therefore, by using edible insects in the manufacture of soy sauce, which is a seasoning material, which is essential for the cooking of Korean foods, Can be naturally consumed. This not only responds to the increasing global interest in edible insects, but also contributes to the revitalization of the edible insect industry in Korea.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for producing the insect liver of the present invention. FIG.

Hereinafter, the present invention will be described in detail. It is to be understood that the present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete and will fully convey the scope of the invention to those skilled in the art. Is included in the content of the present invention.

As shown in FIG. 1, the insect liver of the present invention is prepared by inoculating a fermentation strain into an edible insect dry powder to produce a soy sauce coagulum, subjecting it to fermentation to make a soy sauce coagulum, Then filtered, the filtrate is heat sterilized and then cooled to produce insect soy sauce.

The edible insect powder used in the present invention is prepared by using edible insects such as white spotted flower larva, brown larva, pair cricket and rice grasshopper, and the content and efficacy of each nutrient are different. Therefore, In order to vary the efficacy, they may be used alone or in combination of two or more.

In the preparation of the edible insect powder, it may affect the taste and hygiene of the edible insect powder or the soy sauce prepared using the edible insect powder, so that the process of fasting and washing must be performed. The white spotted larvae and the brown larvae larvae were slaughtered without food for 1 to 3 days, washed 3 to 5 times with water, sterilized at 95 to 105 ° C for 2 to 5 minutes, or at 110 to 120 ° C For 5 to 15 minutes , and dried by a method such as freeze-drying or hot-air drying. The powder of cricket and rice grasshopper by pair is dried by freeze-drying or hot-air drying by washing with clean water for 3 to 5 times.

When the powdery particles of the edible insect are excessively dense in the preparation of dry powder of the edible insects, the formed mixture for soy sauce coagulation in the above two processes is poor in air permeability during the fermentation process and fermentation is not properly performed in the formed mixture, Crushing), preferably to a size of 0.1 to 3.0 mm.

The inoculation strain for the preparation of soy sauce cozu is a mixture of Aspergillus oryzae or Aspergillus sojae alone or in combination with Bacillus subtilis or Aspergillus sojae, Lactic acid bacteria may be mixed and used. The inoculum of the strain is prepared by inoculating 0.5 to 2.5 parts by weight on the basis of 100 parts by weight of the edible insect powder.

In addition, the moisture content of soy sauce coagulated juice is about 40 ~ 45% for effective fermentation. For this purpose, water is mixed in an amount of about 70 to 80 parts by weight based on 100 parts by weight of dry edible insect powder.

The fermentation conditions for the soy sauce koji mixture are about 25-35 ° C and the humidity is 90-100% and 24-72 hours. The fermentation process can be easily performed during the fermentation process, and the fermentation can be smoothly controlled by adjusting the rise of the product temperature.

 When fermenting insect soy sauce by immersing the koji in soy sauce into salt water, the salinity of salt water is preferably 15 to 25%. And more preferably 18 to 20%. When saltiness of salt water is low, total nitrogen and amino nitrogen elution is good, fermentation is good, but the preservability is poor. When the salinity is high, the enzyme activity of koji is inhibited and protein is converted to amino acid.

Immediately after soaking the soy sauce coarsely in salt water, the soy sauce coagulum is agitated once a day to be well dispersed in the salt water, and the fermentation is aged for 1 to 6 months with stirring once every 2 to 3 days in the latter period. The reason for agitation is to facilitate the elution of the enzyme to promote aging, to make the temperature of the liver paste uniform, and to supply the air to make the fermenting microorganisms operate normally.

The fermented soy sauce cake is filtered and separated into raw soy sauce and soy sauce paste.

Separated raw soy sauce destroys enzymes present in raw liver, sterilizes microorganisms, harmonizes aroma and flavor, and purifies them and boils at 80 ~ 85 ℃ for 20 ~ 30 minutes to improve preservation.

Immediately cool down to minimize the loss of volatile components in the liver after the addition of soy sauce. During the dipping process, it is filtered once more to remove insoluble protein precipitates, undegraded protein precipitates and impurities and obtain clear and transparent soy sauce.

Hereinafter, the present invention will be described in detail with reference to examples.

Example 1: Preparation of soy sauce using white spotted moth larvae dry powder

1) Manufacture of dry powder of white spotted flower larvae

The glutinous rice flour is fed for 2 days to the well-grown white spider mite larvae in mid to late stage of the 3rd instar, and the unique odor is removed from the larvae for 1 day to discharge the body excreta. Wash it 5 times with clean water. The larvae of the washed white spotted flowers are soaked in water at 100 ° C for 2 minutes to insect / sterilize. The sterile white spotted flower larvae are dried in a near infrared ray dryer at 50 ° C for 24 hours. Dried white spotted flower larvae are ground and dried in a blender.

2) Preparation of a mixture for liver koji

6 g of Porphyra japonicum was inoculated in 600 g of dry powdery white spotted moth larvae prepared by the method described above, and 480 ml of purified water was added thereto. The mixture was mixed evenly, and then the mixture was mixed with a mixture of 8 cm in diameter and 3 cm in thickness Mold in a disc shape.

3) Fermentation of the molding mixture for soy sauce koji

The above-mentioned shaped mixture for soy sauce coagulation is fermented for 72 hours under conditions of 28 캜 and a humidity of 95%, and the fermented soy sauce coagulum is dried and pulverized in a near infrared ray dryer.

4) Manufacture of soy sauce

After dissolving 260 g of sodium chloride in 1000 ml of purified water, it was filtered to prepare salt water, and 150 g of the prepared soy sauce koji was immersed therein to prepare a soy sauce mixture. This mixture is placed in a 1500 ml glass container for fermentation and fermented at 25 ° C for aging. To facilitate the fermentation process, the fermentation vessel is shaken once a day so that the mixture can be well mixed.

5) Filtration and dehydration of soy sauce

The fermented soy sauce cake is filtered to remove / remove the soy sauce cake, and the filtered raw soy sauce is heated at 80 ° C for 20 minutes. After heating, filtrate again to remove protein deposits and impurities to produce clear and clear insect soy sauce.

<Example 2> Preparation of soy sauce using dry powder of white spotted moth larva and dried cricket powder by pair

The soy sauce was prepared in the same manner as in the steps 1) to 5) of Example 1 except that, in the preparation of the soy sauce coix mixture, the dry powder of the white spotted spore blossom and the dried cricket powder of the pair were mixed at a mixing ratio of 1: 1 do.

<Example 3> Preparation of soy sauce using dried powder of white spotted flower larvae and roasted rice flour

Soy sauce was prepared in the same manner as in steps 1) to 5) of Example 1 except that 200 g of roasted rice flour was added to 400 g of dry powder of white spotted flower larvae, which is the main ingredient, in preparing a mixture for liver coagulum.

Example 4 Preparation of Soybean Using Dry Powder and Roasted Soybean Flour of White Spotted Flower larvae

Soy sauce was prepared in the same manner as in steps (1) to (5) of Example 1 except that 200 g of roasted soybean flour was mixed with 400 g of dry powder of white spotted flower larvae, which are main ingredients, in preparation of soy sauce cozy mixture.

<Example> Sensory Evaluation of Insect Soy Sauce> division incense flavor Personal preference The insect soy sauce (white spider mite larva) 3.2 3.7 3.5 The insect soy sauce (white spider mite larva and cricket pair) 3.3 3.6 3.4 The insect soy sauce (white spider mite larvae + rice flour) of Example 3 3.7 3.6 3.6 The insect soy sauce (white spider mite larvae + soybean flour) of Example 4, 3.5 3.9 3.8

* The sensory evaluation of the insect soy sauce was carried out on 30 adult males and females with respect to the insect soy sauce prepared by the methods of Examples 1 to 4 and the taste, (5 points), good points (4 points), normal points (3 points), poor points (2 points) and very bad points (1 point). The sensory evaluation of the insect soy sauce of the above- In terms of taste and personal preference, self-quality showed very good characteristics.

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Claims (6)

delete In soy koji containing edible insects,
The soy sauce cozu containing the edible insect is (a) edible insects such as white spotted flower larvae, brown goat larvae, twin crickets, and rice grasshoppers are fasted for 1-3 days without feeding and then washed 3-5 times with water Followed by treatment in water at 95 to 105 ° C for 2 to 5 minutes or in a sterilizer at 110 to 120 ° C for 5 to 15 minutes and then freeze drying or hot air drying to prepare a dry powder;
(b) preparing a strain of Aspergillus oryzae or Aspergillus sojae;
(c) mixing 0.5-2.5 parts by weight of the strain with 100 parts by weight of the dry edible insect powder, and then adjusting the moisture content to about 40 to 45% to prepare a mixture for liver coagulation;
(d) fermenting the mixture for liver coagulation at a temperature of 25 to 35 DEG C and a humidity of 90 to 100% for 24 to 72 hours. Soy sauce koji

A method for producing an insect soy sauce using soy sauce cocci containing edible insects,
Method of producing the insect liver white spotted flower plain larvae, mealworm larvae, ssangbyeol crickets, fasting does not benefit the edible insects 1-3 days feeding, such as byeomettugi was then washed with water 3-5 times 95 ~ 105 ℃ Of water for 2 to 5 minutes or in a sterilizer at 110 to 120 ° C for 5 to 15 minutes and then lyophilized or hot air dried to prepare a dry powder,
0.5 to 2.5 parts by weight of germs are mixed with 100 parts by weight of the edible insect dry powder, and then the mixture is adjusted to have a moisture content of about 40 to 45% to prepare a mixture of soy sauce coarse, wherein the aspergillus is Aspergillus oryzae or Aspergillus Aspergillus sojae may be used singly or in combination, or a mixture of Bacillus subtilis or lactic acid bacteria may be used to prepare a mixture of soy sauce coats,
Characterized in that the mixture of the soy sauce koji is fermented at a temperature of 25 to 35 DEG C and a humidity of 90 to 100% for 24 to 72 hours and then fermented by mixing a salt mixture of 15 to 25% Method for manufacturing insect soy sauce using insects
delete delete The method of claim 3,
The mixture of the soy sauce koji is mixed with salt water, and fermentation is aged for 1 to 6 months. The soy sauce paste is then filtered, and the raw soy sauce, which is a filtrate, is heated at 80 to 85 ° C for 20 to 30 minutes, For the production of insect soy sauce using edible insects

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