KR102016787B1 - Method of making edible insect essence fermented red pepper paste - Google Patents

Abstract

The present invention, in order to alleviate the unpleasant odor and shape of the conventional edible insects (55) raw materials to produce a popular insect food, edible insects 55 and malt (52) as the main ingredients in a bath, aging, shedding, Through the fermentation process, using the malt malt (52) from the first process to alleviate, remove the nourin of the edible insects 55, edible insect essence mixture (54) containing edible insect extracts (53) It is devised to manufacture edible insect fermented fermented red pepper paste (56) by mixing with ordinary gochujang ingredients. In addition to the salty, spicy taste, you can take in both the rich nutrients and medicinal ingredients of beneficial bacteria and edible insects, and can incorporate ginseng in sauces and convenience foods other than gochujang.

Description

Method for making edible insect fermented red pepper paste {Method of making edible insect essence fermented red pepper paste}

The present invention is a technical field that removes the unique nurinyeo the edible insects have fused with conventional fermented food production, this technology is mixed with the gochujang material and neutralized and aged with the extract from the edible insects, with the beneficial bacteria of kochujang It is a technical field of edible insect fermented fermented red pepper paste with the aim of improving the mass consumption of edible insect food products without ingestion of nutrients.

As a background technology of the invention, larvae such as slugs (white spotted flowers) and various kinds of adults are often used for medicinal purposes, and food development has been attempted in many ways, but it still has a disgusting appearance and adverse smell. In many cases, it is difficult to settle down to popularization despite the high value added. In order to become a popular consumer product, the part that needs to be solved in advance is the deodorizing part. The present invention used malt extracted from malt, which is used as fermented food material, to remove the bad smell. The technology of manufacturing edible insect fermentation fermented red pepper paste by fusing malt belonging to environmentally friendly materials with edible insects as the main material is the technology of the background of the invention.

As a task to be solved, recently, larvae or adult insects such as slugs, oresia, locusts, ants, etc. are not commonly used as foods due to their unique appearance and cooking smell, and are mainly used as medicinal supplements in some classes. In addition, there are a number of word-of-mouth sales for product and contact with patients and acquaintances. In many situations, edible insects are not popularized as food. At the present time, edible insects have a clear advantage that they can take high-efficiency nutrients even with less than the meat of edible animals, and solve problems such as increased environmental damage and increased animal breeding cost due to edible animals. An alternative can be found.
Viewing and smelling edible insects to settle into popular foods with high nutrition, high value-added, low cost and high efficiency through domestic edible insects such as emergency food preparation for human food depletion, development of insect foods through traditional fermented foods, and its globalization Seeking alternatives to ameliorate apathy has been a challenge to the invention.

As a means of solving the problem, in recent years, human beings have increased their perception of the food value of edible insects, but it is still stopped because of the bad smell and shape of the food. In order to resolve such dissatisfaction, we first reduce the smell of insects when we put edible insect ingredients into food and heat them, and improve the method of manufacturing edible insect foods about how to forget and eat the unfavorable feelings of stereotypes that insects give. Development seems to be the first to solve.
To solve the problem, the three steps are as follows.
First, the edible insects 55, which have undergone bowel movement and foreign matter removal and washing, are simmered in the malt (52) extracted from the malt. The above process is to neutralize the external and internal odors of the edible insects 55, and to calm the larvae after the bowel movement.
Malt has enzymes such as 'diatase, protease, and investase' that break down starch and protein, so it has strong odor neutralizing power during bathing and helps protein breakdown and ripening.
Second means is to put the edible insects 55, malt (52), purified water into the essence extract water bath and extract the edible insect essence. The above is the process of preparing the edible insect extract 53 by neutralizing and removing the secondary odor.
Set 쩨 means, by mixing and edible edible insect extract extract 53 with glutinous rice powder 30, to form an edible insect essence mixture 54, which is meju powder (34), red pepper powder (31), syrup (36), salt (32), soju (35) and evenly mixed with edible insect fermentation fermented pepper paste (56) to prepare the first, after 12-24 hours to re-check and supplement the salinity and sugar content of the second production Finishing to complete the edible insect fermentation pepper paste (56).
The edible insect extract of the edible extract 53 and glutinous rice powder (30), meju powder (34), red pepper powder (31), Jocheong (36), salt (32), soju (35) of fermented food materials are mixed and combined Aged and fermented together, it increases the shelf life and safety of edible insect mixtures, leads to a decrease in the aversion of visual shape and olfactory smell for edible insects, and the high nutrients and fermented foods contained in edible insects (55) through fermented foods. Edible insect extract fermented pepper paste (56) can be obtained at the same time to eat the beneficial bacteria of (edible insect extract extract (53) by fusing with other food, soy sauce, tofu, yogurt, bread, cookies, alcohol, It can also be applied to make drinks, various sauces and snacks to remove odors)
The manufacturing method of the above-mentioned edible insect fermentation pepper paste 56 is a means for solving the problems related to market development, insect storage ability, resolving aversion to solve the problem of accumulation of insect farmers.

 The effect of the present invention is to improve the nutrients, such as protein, fat, minerals by fusing glutinous rice flour, meju powder, red pepper powder, syrup, salt, soju and edible insect extracts 53 which are fermented food ingredients. It can remove the visual disgust and olfactory objection that need to chew, and it is the basis for developing simple foods that can inhibit the oxidation of edible insect nutrients, increase the shelf life of edible insect foods, and popularize insects as edible foods. It can contribute to the development of new markets and increase income, prevent environmental pollution by food animals, and have the effect of helping human health.

1 is a flow chart illustrating a manufacturing process of the present invention.

As a specific content for carrying out the invention, the recipe of the present invention can be combined with other foods such as gochujang, and in the detailed information for carrying out the invention, there is a high risk of protein oxidation among the types of edible insects, and the strong characteristic smell The method of manufacturing edible insect red pepper paste (56) through white spotted radish (slugs) is carried out as follows, and the embodiment is as follows. (Hereinafter, the selection of insects such as grasshoppers and crickets and the ratio of the materials are commonly used by the manufacturer. You can do it according to your preference.)
material; 6kg red pepper powder for red pepper paste, 4kg of glutinous rice powder, soaked in water, 300g of meju powder, 2.5kg of malt, 1L of soju, 2.5kg of coarse salt, 2kg of fresh ginseng, 2kg of crude ginseng, 1L of purified water. Other bottled water, citric acid, agar, sugar, etc.

Feed the caterpillars with glutinous rice flour, purified water, citric acid, agar, and sugar to feed the boiled bowel induction feed for 3 days to 5 days to remove feces and foreign substances from the body and clean it.

Put the larvae (55) after the fecal removal and washing in the malt water (52) bucket and soaked for about 10 to 12 hours to remove the internal and external odor of the larva first. At this time, the ratio of the edible insects 55 and the malt 52 is about 3: 1, and the malt used for extracting the essence is prepared separately.

     Put the larvae 55 and plenty of malt water of Example 2 into a water bath, open the lid and boil for about 30 minutes-> replenish with purified water and malt water (52), close the lid of the water heater, and heat it for 2 to 3 hours. And-> after removing the seaweed for about 3 hours to make the edible insect extract extract (53)-> edible insect extract (53) after removing the seaweed chilled lukewarm and then edible insect extract (53) and sediment Separate.

      When the edible insecticide fermented red pepper paste 56 is used as a food seasoning material, the odor is not revived as in Example 3, and the ratio and time between the ingredients are different depending on the situation and the intention of the manufacturer. Adjust the type and time of manufacturing process.

When the edible insect essence extract 53 of Example 3 cools lukewarmly, pour the edible insect essence extract and malt prepared in Example 2 a little more and put glutinous rice flour (30) to release well, about 40-60 degrees Cut about 5 hours at temperature.
When the glutinous rice powder (30) is cut, boil it once again, lower the temperature, stir it well with a wooden spatula and boil it to about one-third of the mongol mongol, and then cool it lukewarmly. Is completed. Even if the powder of edible insects is put into malt water 52 of Examples 1 to 5, and red pepper paste is prepared, the adverse smell may be neutralized.

When the edible insect insect mixture mixture 54 is lukewarmly cooled, red pepper powder (31), meju powder (34), dark blue (36), salt (32), and shochu (35) in a separate container according to a conventional chili sauce production method. Prepare the pulverized red pepper powder (31), sieve powder, edible insect mixture (54) and adjust the concentration to adjust the concentration and adjust the sugar and salinity with salt, soju and stir evenly mixed Insect essence fermentation pepper 56 is completed first. And sleep about 12 hours. The edible insecticide mixture (54), and the green tea, soju, salt are required to be rechecked and stored in an appropriate amount.

After 12 hours to one day, check the concentration and salinity of the remaining edible insect repellent mixture (54), and the syrup, soju, and salt. After finishing the inspection, put the salt in the jar, sprinkled with salt on top of the net, close the lid, and finished with edible insect fermented fermented pepper paste (56).
The finished edible insect fermented fermented red pepper paste (56) goes through long-term natural ripening and fermentation and pioneers the future to consume both nutrients and medicinal ingredients rich in salt protein, fat, minerals, various beneficial bacteria as well as salty and spicy taste. It will be a healthy ingredient connecting the fermented foods.

Basic fermentation and fermentation processes as described above are minimized to the smallest particles. Edible insects 55 and nutrients of gochujang material are sufficiently absorbed and mixed with each other, and the smell of insects is removed, and edible insecticide fermentation pepper paste 56 is produced through long-term natural fermentation, and the above-mentioned edible insect extracts ( 53) can be used to make soy sauce, tofu, yogurt, bread, cookies, alcoholic beverages, beverages, various sauces, and simple foods in addition to red pepper paste.

52: Malt water (water extracted by mixing malt powder and water)
53: Edible Insect Extract
54: Edible Insect Juice Liquid Mixture
30: glutinous rice flour
31: red pepper powder
32: salt
34: Meju powder
35 shochu
36: request
55: edible insects (edible larvae to adult insects)
56: edible insect fermented red pepper paste

Claims (5)

In the method of removing the nuriner peculiar to an edible insect,
Through the manufacturing process of the edible insect extract extract (53) and the edible insect extract mixture (54), the inadvertent odor of edible insects is removed,
Edible insect kochujang by mixing or fusing the edible insect insect mixture mixture 54 and red pepper powder 31, meju powder 34, Jocheong (36), salt (32), and soju (35) which are fermented food ingredients. It is ripened and fermented,
The edible insect extract 53 is added to the edible insects 55 and malt (52) in a water bath, open the lid and boil for about 30 minutes, replenish the purified water and malt (52), then close the lid and the medicine After boiling for 2 ~ 3 hours, remove steam and then steam and neutralize Nurin of edible insects through a aging process giving about 3 hours of moxibustion, extract the edible insect essence, and remove the unique Nurin. Method for producing an edible insect juice fermented pepper paste, characterized in that. delete The method of claim 1,
The edible insect essence mixture 54 is formed by mixing the edible insect essence extract 53 and glutinous rice flour 30 and then cut and boiled at a temperature of about 40 ~ 60 degrees, the concentration control is adjusted to malt (52) And neutralizing the malt of the edible insects 55 with the malt 52 and the glutinous rice flour 30 during the composition of the edible insects sap mixture 54. delete delete

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