KR102020931B1 - Method for producing functional healthful soup containing edible insect - Google Patents
Method for producing functional healthful soup containing edible insect Download PDFInfo
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- KR102020931B1 KR102020931B1 KR1020180074096A KR20180074096A KR102020931B1 KR 102020931 B1 KR102020931 B1 KR 102020931B1 KR 1020180074096 A KR1020180074096 A KR 1020180074096A KR 20180074096 A KR20180074096 A KR 20180074096A KR 102020931 B1 KR102020931 B1 KR 102020931B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 칡 추출액, 헛개나무 열매 추출액 및 쑥 추출액을 혼합하여 약용식물 혼합 추출액을 제조하는 단계; 울금 분말, 다래순 분말, 참취 분말 및 토마토 분말을 혼합하여 약용식물 분말을 제조하는 단계; 현미, 유색보리, 귀리 및 검은콩을 혼합한 곡물에 상기 제조한 약용식물 혼합 추출액을 첨가한 후 취반한 곡물밥을 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및 상기 제조한 혼합 곡물 분말, 식용곤충 혼합 분말 및 상기 제조한 약용식물 분말을 혼합하는 단계를 포함하는 식용곤충을 이용한 스프의 제조방법 및 상기 방법으로 제조된 식용곤충을 이용한 스프에 관한 것이다.The present invention comprises the steps of preparing a medicinal plant mixed extract by mixing the extract extract, barberry fruit extract and mugwort extract; Preparing a medicinal plant powder by mixing turmeric powder, taupe powder, sesame powder and tomato powder; Preparing mixed grain powder by adding the prepared medicinal plant mixed extract to grains mixed with brown rice, colored barley, oats and black soybeans, drying and grinding the grain rice; And it relates to a method of producing a soup using edible insects and the edible insects prepared by the method comprising the step of mixing the prepared mixed grain powder, edible insect mixture powder and the prepared medicinal plant powder.
Description
본 발명은 칡 추출액, 헛개나무 열매 추출액 및 쑥 추출액을 혼합하여 약용식물 혼합 추출액을 제조하는 단계; 울금 분말, 다래순 분말, 참취 분말 및 토마토 분말을 혼합하여 약용식물 분말을 제조하는 단계; 현미, 유색보리, 귀리 및 검은콩을 혼합한 곡물에 상기 제조한 약용식물 혼합 추출액을 첨가한 후 취반한 곡물밥을 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및 상기 제조한 혼합 곡물 분말, 식용곤충 혼합 분말 및 상기 제조한 약용식물 분말을 혼합하는 단계를 포함하는 식용곤충을 이용한 스프의 제조방법 및 상기 방법으로 제조된 식용곤충을 이용한 스프에 관한 것이다.The present invention comprises the steps of preparing a medicinal plant mixed extract by mixing the extract extract, barberry fruit extract and mugwort extract; Preparing a medicinal plant powder by mixing turmeric powder, taupe powder, sesame powder and tomato powder; Preparing mixed grain powder by adding the prepared medicinal plant mixed extract to grains mixed with brown rice, colored barley, oats and black soybeans, drying and grinding the grain rice; And it relates to a method of producing a soup using edible insects and the edible insects prepared by the method comprising the step of mixing the prepared mixed grain powder, edible insect mixture powder and the prepared medicinal plant powder.
곤충은 인류의 생존에 매우 중요한 생태학적인 역할을 수행하고 있다. 식물의 번식을 위한 꽃가루 수분을 돕고, 부산물의 생화학적 분해를 통해 토양을 비옥하게 만들며, 해충에 대한 자연적인 생물학적 방제 역할을 맡는 동시에 꿀, 실크, 구더기 치료 등의 의학적 요법과 같이 인간에게 귀중한 생산물을 제공하기도 한다. 또한, 곤충은 인류 문화에서 수집품이나 장식품으로 이용되어 왔고, 영화, 시각 예술 및 문학에서도 이용되어 왔다. 뿐만 아니라, 적어도 20억 명의 사람들이 전통적인 식사의 일부로 곤충을 섭취하고 있으며, 1,900여종 이상의 곤충이 식품으로 이용되고 있다고 알려져 있다. 전 세계적으로 가장 많이 소비되는 곤충에는 딱정벌레(딱정벌레목) 31%, 애벌레(나비목) 18%, 벌, 말벌, 개미(벌목) 14% 등이 있다. 그 다음은 메뚜기, 비황, 귀뚜라미(메뚜기목)가 13%, 매미, 매미충, 멸구, 개각충, 노린재(노린재목)가 10%, 흰개미(흰개미목)이 3%, 잠자리(잠자리목)이 3%, 파리(파리목) 2% 및 기타 목의 곤충들이 5%를 차지한다.Insects play an important ecological role in human survival. Products that are valuable to humans, such as pollen for plant propagation, to fertilize soil through biochemical degradation of byproducts, and to act as a natural biological control against pests, while at the same time treating medical treatments such as honey, silk, and maggots It also provides. Insects have also been used as collectibles and ornaments in human culture and in films, visual arts, and literature. In addition, at least two billion people eat insects as part of their traditional diet, and more than 1,900 insects are known to be used as food. The most common insects consumed worldwide include 31% of beetles, 18% of larvae, bees, wasps and 14% of ants. Next are locusts, locusts, crickets (13%), cicada, cicada, locust, larvae, 10% for stink bugs (stilwood), 3% for termites (termite), 3% for dragonflies (dragonfly), 2% of flies (5%) and 5% of other throat insects.
곤충은 종류에 따라 차이가 있지만 대부분의 식용 곤충이 충분한 양의 에너지와 단백질을 제공하고, 인간의 아미노산 요구 사항을 충족하며, 단일 불포화 및 고도불포화 지방산이 높고, 구리, 철, 마그네슘, 망간, 인, 셀레늄, 아연 뿐만 아니라 리보플라빈, 판토텐산, 비오틴, 일부 경우에는 엽산 등과 같은 미량 영양소가 풍부하게 함유되어 있다.Insects vary by type, but most edible insects provide sufficient amounts of energy and protein, meet human amino acid requirements, are high in monounsaturated and polyunsaturated fatty acids, copper, iron, magnesium, manganese, phosphorus It is rich in micronutrients such as riboflavin, pantothenic acid, biotin, and in some cases folic acid, as well as selenium and zinc.
유색곡물에는 우리 몸의 에너지원이 되는 기본 영양성분뿐만 아니라, 적갈색계의 곡물은 탄닌계 색소가, 흑자색계에는 안토시아닌계 색소가 함유되어 있다. 이들 유색 곡물에 포함된 탄닌계 색소는 유해성 중금속 제거 및 변이원 물질 생성을 억제시키는 등의 효능이 있으며, 안토시아닌계 색소는 항산화, 항암 기능 등의 효능을 보유하고 있는 것으로 보고되었다. 또한 엽록소는 조혈, 항암, 항염 등의 효능을 가지고 있다. 또한, 현미는 벼의 왕겨만 제거한 것으로 배아와 겨층에 대부분의 영양소가 존재하며, 백미보다 식이섬유, 아미노산, 피틴산, 비타민 B와 E 등의 영양 성분을 더 많이 함유하고 있다. Colored grains contain not only the basic nutrients that are the source of energy for our bodies, but also reddish-brown grains contain tannin pigments and black purples contain anthocyanin pigments. Tannin-based pigments contained in these colored grains have been shown to be effective in removing harmful heavy metals and inhibiting the generation of mutant substances. Anthocyanin-based pigments have been reported to have antioxidant and anticancer functions. Chlorophyll also has the effects of hematopoietic, anticancer, anti-inflammatory. In addition, brown rice is the only rice bran removed, most of the nutrients present in the embryo and the layer, and contains more nutrients such as dietary fiber, amino acids, phytic acid, vitamins B and E than white rice.
칡(Pueraria hirsuta Matsum.)은 두과에 속하는 다년생 덩굴식물로서 우리나라를 비롯하여 일본, 중국, 인도 및 남양 등 열대지방의 산야에서 자생하고 있다. 칡에는 각종 이소플라보노이드(isoflavonoid) 등 다양한 항산화 물질을 다량 함유하고 있으며, 한방에서 칡은 고혈압, 관상동맥경화증, 협심증, 당뇨병, 숙취제거 및 해독 등에 이용되고 있으며, 최근에는 혈압강하 작용, 지방과산화 억제작용, 항염 작용, 항산화 작용, 항용혈 작용 등에 효과적인 것으로 확인되었다. 또한, 칡의 효능실험으로는 복합제제로써 스트레스 저항, 장기조직 대사율에 미치는 영향, 해열효과, 항균작용 및 진경작용 등이 보고되어 있다. Pueraria hirsuta Matsum.) is a perennial vine plant belonging to the two families and grows in tropical mountains in Korea, Japan, China, India, and Namyang. It contains a large amount of various antioxidants such as isoflavonoids. It is used for high blood pressure, coronary arteriosclerosis, angina pectoris, diabetes, hangover removal and detoxification. It has been found to be effective in the action, anti-inflammatory action, antioxidant action, anti-hemolytic action. In addition, the efficacy test of 칡 has been reported as a combination formulation of stress resistance, the effect on organ tissue metabolic rate, antipyretic effect, antibacterial action and jingyeong effect.
헛개나무(Hovenia dulcis)는 갈매나무과의 교목으로 지구자 나무라고도 한다. 우리나라에서는 설악산, 오대산, 지리산, 한라산 및 계룡산 등에 주로 자라며 중북부지방보다는 온화한 남쪽지방에서 잘 생육하는 교목으로 과병과 줄기는 단맛과 향을 내여 식용, 과주 및 약용으로 독을 제거하는데 상용되어 왔다. 헛개나무는 민간요법에서 잎, 줄기 및 열매로 만든 차가 주독 제거 및 과음 시 부작용으로 나타나는 황달, 지방간, 간경화증, 위장병 등의 간 기능 보호에 효능이 뛰어난 것으로 전해지고 있다. 또한 헛개나무에서 분리한 다양한 호베니틴(hovenitin) 등의 기능성분이 알코올 분해 및 간기능 회복에 효과가 있음이 보고되고 있고, 또한 헛개열매의 단맛을 이용한 감미료로서의 이용 가능성과 항알러지 치료 가능성이 보고되기도 하였다. Hovenia dulcis is a tree of the sea buckthorn family, also known as earth tree. In Korea, it grows mainly in Seorak, Odaesan, Jirisan, Halla and Gyeryongsan, and grows well in the milder southern regions than in the central and northern regions. It is said that tea leaves, stems and fruits are effective in folk remedies to protect liver function such as jaundice, fatty liver, cirrhosis, and gastrointestinal diseases. In addition, it has been reported that various functional ingredients such as hovenitin isolated from the bark tree have an effect on alcohol degradation and liver function recovery, and also as a sweetener using sweet taste of barberry fruit and the possibility of anti-allergic treatment It also became.
울금은 생강과(Zingiberaceae)에 속하는 다년생 초본식물로 열대 아시아가 원산지로서 고온다습한 남부 아시아, 아프리카 및 중남미에 자생하고 있고 인도, 중국, 동남아시아 등지에서 주로 재배되고 있다. 울금의 대표적인 활성성분인 커큐민(curcumin)은 폴리페놀 성분으로 그 함량이 뿌리의 1.5~2%의 무게에 해당하고, 그 구조는 다이어리헵타노이드(diarylheptanoid)로 1910년에 처음으로 밝혀졌는데, 노란색의 색소와 향신료로 사용되고 있다. Turmeric is a perennial herbaceous plant belonging to the Zingiberaceae family. It is native to tropical Asia and grows in hot and humid southern Asia, Africa and Latin America. It is grown mainly in India, China and Southeast Asia. Curcumin, the representative active ingredient of turmeric, is a polyphenolic component, the content of which is 1.5 to 2% of the root, and its structure was first discovered in 1910 as a diarylheptanoid. Used as a coloring and spice.
울금의 주요 성분은 커큐민 이외에 디메톡시커큐민(demethoxycurcumin) 등의 커큐민류, 칼레빈(calebin) 등이 존재하며, 식물성 스테롤 및 정유성분인 β-시토스테롤, 캄페스테롤 등이 전체 4.2~4.5% 내외로 포함되어 있다. 커큐민은 콜레스테롤 수치를 감소시키며 발암 물질을 억제시키는 항암성, 항돌연변이성, 항균성, 항염작용, 혈중지질강하, 항산화 및 항뱀독성 효과 등의 약학적으로 유용한 성분을 가지고 있고 간을 보호하는 기능을 가지며, 담즙분비를 촉진시키고 혈소판 응집을 저지하는 효과 등이 보고되었다. In addition to curcumin, the major components of turmeric include curcumins such as demethoxycurcumin and calebin, and include plant sterols and essential oils such as β-sitosterol and camphorsterol in 4.2 ~ 4.5%. It is. Curcumin has pharmaceutically useful ingredients such as anti-cancer, antimutagenic, antimicrobial, anti-inflammatory, hypolipidemic, antioxidant and anti-snanotoxic effects that reduce cholesterol levels and inhibit carcinogens. The effects of promoting bile secretion and inhibiting platelet aggregation have been reported.
취는 국화과(Aster scaba THUNB)에 속하는 식물로 우리나라에는 60여 종이 있으며 그 중에서 곰취, 참취 등 약 24종을 식용으로 사용한다. 일반적으로 취나물은 당분과 단백질, 칼슘, 인, 철분, 니아신, 비타민 A, B1, B2 등이 풍부하게 함유되어 있어 봄나물의 대표로 이용되고 있다. 이러한 취는 혈액순환을 촉진시키고 근육이나 관절이 아플 때 통증을 가라앉히는 작용도 한다. 또한, 만성기관지염이나 인후염이 있는 경우엔 장복하면 치료 효과가 있으며, 감기, 두통, 진통에 효과가 있어 한약재로도 이용된다.Crunch is a plant belonging to Aster scaba THUNB, and there are about 60 species in Korea. Among them, 24 kinds such as bear and tuna are used for food. In general, edible herbs are rich in sugar, protein, calcium, phosphorus, iron, niacin, vitamins A, B1, and B2, and are used as representatives of spring herbs. These odors promote blood circulation and alleviate pain when muscles and joints hurt. In addition, in the case of chronic bronchitis or sore throat, if you wear a protective effect, the cold, headache, pain relief is also used as a herbal medicine.
쑥은 국화과(Compositae)의 쑥 속(Artemisia)에 속하는 번식력이 강한 다년생 초본으로 한국이나 중국, 일본 등 아시아 지역과 유럽지역 등에서 널리 분포되어 있으며, 국내에서는 약 300여 종이 자생하는 것으로 알려져 있다. 현재 국내에서 인진쑥, 약쑥, 참쑥, 산쑥 등을 소재로 다양한 연구가 이루어지고 있는데, 이 중 인진쑥은 항산화, 항암, 체내지질대사 촉진 및 간독성 저하효과 등의 생리활성이 보고되어 있다. 개똥쑥은 최근 클로로겐산, 살리실산 등의 페놀산과 에피카테킨, 카테킨 및 갈로-카테킨 갈레이트 등의 카테킨류와 같은 성분들의 높은 항산화 및 항암활성이 입증되고 있다. 그밖에 쑥의 생리활성과 관련하여 휘발성 향기성분에 의한 항돌연변이성, 항염증성, 황색포도상구균에 대한 항균성 및 사철쑥의 HeLa 세포고사 효과 등이 보고되어 있다.Mugwort is a perennial herb with a strong breeding genus belonging to Artemisia of Compositae, and it is widely distributed in Asia, Europe, Korea, China, Japan, etc., and about 300 species are native to Korea. Currently, various studies have been conducted on domestic materials such as Injin mugwort, wormwood, sesame, and wild mugwort. Among them, Injin mugwort has been reported to have physiological activities such as anti-oxidation, anti-cancer, promoting lipid metabolism in the body, and reducing liver toxicity. The firewood firewood has recently demonstrated high antioxidant and anticancer activity of phenolic acids such as chlorogenic acid and salicylic acid and catechins such as epicatechin, catechin and gallo-catechin gallate. In addition to the physiological activity of mugwort, antimutagenicity, anti-inflammatory, antimicrobial activity against Staphylococcus aureus, and HeLa cell death effect of Mugwort are reported.
한국등록특허 제0515293호에는 야채분말믹스 조성물이 개시되어 있고, 한국등록특허 제1230972호에는 매실 스프의 제조방법이 개시되어 있으나, 본 발명의 식용곤충을 함유하는 기능성 건강 스프의 제조방법과는 상이하다.Korean Patent No. 0515293 discloses a vegetable powder mix composition, and Korean Patent No. 1230972 discloses a method of preparing plum soup, but differs from a method of preparing a functional health soup containing an edible insect of the present invention. Do.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 식용곤충과 곡물을 주재료로 한 기능성 건강 스프의 제조과정에서, 기호도를 저하시키는 식용곤충 특유의 향을 조절하고, 기능성과 풍미를 향상시킬 수 있는 약용식물 등의 부재료를 적정 가공 방법과 비율로 혼합하여, 유용성분의 함량이 높고 항산화성 등의 기능성이 높을 뿐만 아니라, 기호도가 우수한 건강 스프의 제조방법을 제공하는 데 있다.The present invention has been made by the above-described demands, and an object of the present invention is to control the flavor of edible insects, which reduce the taste, in the manufacturing process of functional health soups based on edible insects and grains, and to provide functionality and flavor. In order to provide a method for producing a health soup having a high content of useful ingredients, high antioxidant properties and the like, as well as a subsidiary material such as medicinal plants that can improve the ratio of the proper processing method and ratio.
상기 과제를 해결하기 위해, 본 발명은 (1) 세척한 식용곤충에 녹차잎을 혼합한 후 증열 처리하고, 건조한 후 볶고 분쇄하여 식용곤충 혼합 분말을 제조하는 단계; (2) 건조한 칡 및 헛개나무 열매에 물을 각각 첨가하고 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하는 단계; (3) 쑥을 증열 처리하고 물을 첨가하여 추출한 후 여과하여 쑥 추출액을 준비하는 단계; (4) 상기 (2)단계의 준비한 칡 추출액 및 헛개나무 열매 추출액과 상기 (3)단계의 준비한 쑥 추출액을 혼합하여 약용식물 혼합 추출액을 제조하는 단계; (5) 울금을 증열 처리하고 건조한 후 분쇄하여 울금 분말을 준비하는 단계; (6) 다래순과 참취를 각각 증열 처리하고 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비하는 단계; (7) 절단한 토마토를 건조한 후 분쇄하여 토마토 분말을 준비하는 단계; (8) 상기 (5)단계의 준비한 울금 분말, 상기 (6)단계의 준비한 다래순 분말 및 참취 분말과 상기 (7)단계의 준비한 토마토 분말을 혼합하여 약용식물 분말을 제조하는 단계; (9) 현미, 유색보리, 귀리 및 검은콩을 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 첨가한 후 취반한 곡물밥을 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및 (10) 상기 (9)단계의 제조한 혼합 곡물 분말, 상기 (1)단계의 제조한 식용곤충 혼합 분말 및 상기 (8)단계의 제조한 약용식물 분말을 혼합하는 단계를 포함하는 식용곤충을 이용한 스프의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of (1) mixing the green tea leaves in the washed edible insects, followed by steaming, drying and roasting and pulverizing to prepare an edible insect mixed powder; (2) adding water to the dried and dried barberry fruits, and extracting the filtrate, respectively, to prepare the extract and the barberry fruit extract; (3) heating the mugwort, extracting by adding water, and filtering to prepare mugwort extract; (4) preparing a medicinal plant mixed extract by mixing the 칡 extract prepared in step (2) and the bark fruit extract and the prepared mugwort extract of step (3); (5) steaming the turmeric, drying and grinding to prepare turmeric powder; (6) steaming stalk and scavenging, respectively, and drying and pulverizing to prepare stalk and powder scavenging; (7) drying the chopped tomatoes and then grinding them to prepare tomato powder; (8) preparing a medicinal plant powder by mixing the turmeric powder prepared in step (5), the taupe powder and sesame powder prepared in step (6), and the tomato powder prepared in step (7); (9) adding the medicinal plant mixture extract prepared in step (4) to grains mixed with brown rice, colored barley, oats, and black soybeans, drying the ground rice and then pulverizing to prepare a mixed grain powder; And (10) the edible insect comprising the step of mixing the mixed grain powder prepared in step (9), the edible insect mixture powder prepared in step (1) and the medicinal plant powder prepared in step (8) It provides a manufacturing method of the soup used.
또한, 본 발명은 상기 방법으로 제조된 식용곤충을 이용한 스프를 제공한다.In addition, the present invention provides a soup using an edible insect prepared by the above method.
본 발명의 스프는 식용곤충과 곡물류의 적정 가공과 기능성이 뛰어난 약용식물을 적절한 가공을 통해 혼합시킴으로써 식용곤충 섭취시 문제가 되는 이취 및 거부감을 제거하고 기능성과 풍미를 향상시킴으로써, 건강 증진의 특정 목적이나 일반적인 간식용으로도 활용할 수 있는 영양이 풍부한 기능성 건강 스프를 제공할 수 있다.Soup of the present invention by eliminating the odor and rejection that is a problem when eating edible insects by increasing the proper processing of edible insects and cereals and excellent medicinal plants through proper processing, by improving the functionality and flavor, the specific purpose of health promotion They can also provide nutritious and functional health soups that can also be used for general snacks.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 세척한 식용곤충에 녹차잎을 혼합한 후 증열 처리하고, 건조한 후 볶고 분쇄하여 식용곤충 혼합 분말을 제조하는 단계;(1) mixing green tea leaves with washed edible insects, followed by steaming, drying, roasting and pulverizing to prepare edible insect mixed powder;
(2) 건조한 칡 및 헛개나무 열매에 물을 각각 첨가하고 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하는 단계;(2) adding water to the dried and dried barberry fruits, and extracting the filtrate, respectively, to prepare the extract and the barberry fruit extract;
(3) 쑥을 증열 처리하고 물을 첨가하여 추출한 후 여과하여 쑥 추출액을 준비하는 단계;(3) heating the mugwort, extracting by adding water, and filtering to prepare mugwort extract;
(4) 상기 (2)단계의 준비한 칡 추출액 및 헛개나무 열매 추출액과 상기 (3)단계의 준비한 쑥 추출액을 혼합하여 약용식물 혼합 추출액을 제조하는 단계;(4) preparing a medicinal plant mixed extract by mixing the 칡 extract prepared in step (2) and the bark fruit extract and the prepared mugwort extract of step (3);
(5) 울금을 증열 처리하고 건조한 후 분쇄하여 울금 분말을 준비하는 단계;(5) steaming the turmeric, drying and grinding to prepare turmeric powder;
(6) 다래순과 참취를 각각 증열 처리하고 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비하는 단계;(6) steaming stalk and scavenging, respectively, and drying and pulverizing to prepare stalk and powder scavenging;
(7) 절단한 토마토를 건조한 후 분쇄하여 토마토 분말을 준비하는 단계;(7) drying the chopped tomatoes and then grinding them to prepare tomato powder;
(8) 상기 (5)단계의 준비한 울금 분말, 상기 (6)단계의 준비한 다래순 분말 및 참취 분말과 상기 (7)단계의 준비한 토마토 분말을 혼합하여 약용식물 분말을 제조하는 단계;(8) preparing a medicinal plant powder by mixing the turmeric powder prepared in step (5), the taupe powder and sesame powder prepared in step (6), and the tomato powder prepared in step (7);
(9) 현미, 유색보리, 귀리 및 검은콩을 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 첨가한 후 취반한 곡물밥을 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및(9) adding the medicinal plant mixture extract prepared in step (4) to grains mixed with brown rice, colored barley, oats, and black soybeans, drying the ground rice and then pulverizing to prepare a mixed grain powder; And
(10) 상기 (9)단계의 제조한 혼합 곡물 분말, 상기 (1)단계의 제조한 식용곤충 혼합 분말 및 상기 (8)단계의 제조한 약용식물 분말을 혼합하는 단계를 포함하는 식용곤충을 이용한 스프의 제조방법을 제공한다.(10) using the edible insect comprising the step of mixing the mixed grain powder prepared in step (9), the edible insect mixture powder prepared in step (1) and the medicinal plant powder prepared in step (8) Provided is a method for preparing soup.
본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (1)단계의 식용곤충 혼합 분말은 바람직하게는 세척한 식용곤충에 녹차잎을 84~90:10~16 중량비율로 혼합한 후 90~100℃에서 1~2분 동안 증열 처리하고, 55~65℃에서 20~28시간 동안 건조한 후 150~170℃에서 5~7분 동안 볶고 분쇄하여 제조할 수 있으며, 더욱 바람직하게는 세척한 식용곤충에 녹차잎을 87:13 중량비율로 혼합한 후 100℃에서 1~2분 동안 증열 처리하고, 60℃에서 24시간 동안 건조한 후 160℃에서 6분 동안 볶고 분쇄하여 제조할 수 있다. 상기와 같은 조건으로 식용곤충을 전처리하는 것이 혐오감이 없어 누구나 거부감없이 섭취할 수 있고, 고소한 맛과 향미가 증진되어 기호도가 우수한 식용곤충 분말로 준비할 수 있었다. 또한, 상기 식용곤충은 굼벵이, 귀뚜라미 및 밀웜일 수 있으나, 이에 제한되지 않는다.In the method for preparing soup using the edible insect of the present invention, the edible insect mixture powder of step (1) is preferably 90 ~ 90:10 ~ 16 after mixing green tea leaves in a weight ratio of washed edible insects It can be prepared by steaming for 1 to 2 minutes at 100 ℃, dried for 20 to 28 hours at 55 ~ 65 ℃, roasted and ground for 5 to 7 minutes at 150 ~ 170 ℃, more preferably washed edible insects After mixing the green tea leaves in a 87:13 weight ratio, it can be prepared by steaming for 1 to 2 minutes at 100 ℃, dried for 24 hours at 60 ℃ and then roasted and ground for 6 minutes at 160 ℃. Pretreatment of edible insects under the same conditions as described above did not have a sense of disgust anyone can eat without a sense of rejection, savory taste and flavor is enhanced to prepare the edible insect powder excellent taste. In addition, the edible insects may be slugs, crickets and wheat worms, but is not limited thereto.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (2)단계는 바람직하게는 55~65℃에서 20~28시간 동안 건조한 칡 및 헛개나무 열매에 물을 각각 10~15배씩(v/w) 첨가하고 90~100℃에서 16~20시간 동안 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비할 수 있으며, 더욱 바람직하게는 60℃에서 24시간 동안 건조한 칡 및 헛개나무 열매에 물을 각각 13배씩(v/w) 첨가하고 100℃에서 18시간 동안 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비할 수 있다.In addition, in the manufacturing method of the soup using the edible insect of the present invention, the step (2) is preferably 10 to 15 times each of water to the dried fruit and bark fruit for 20 to 28 hours at 55 ~ 65 ℃ (v / w) can be added and extracted for 16 to 20 hours at 90 ~ 100 ℃ and filtered to prepare the extract and the bark fruit extract, more preferably, water in the dried and barberry fruit dried at 60 ℃ for 24 hours 13 times each (v / w) was added and extracted for 18 hours at 100 ℃ and filtered to prepare the extract and the bark fruit extract.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (3)단계의 쑥 추출액은 바람직하게는 쑥을 90~100℃에서 1~2분 동안 증열 처리하고 물을 10~15배 첨가하여 90~100℃에서 8~10시간 동안 추출한 후 여과하여 준비할 수 있으며, 더욱 바람직하게는 쑥을 100℃에서 1~2분 동안 증열 처리하고 물을 13배 첨가하여 100℃에서 9시간 동안 추출한 후 여과하여 준비할 수 있다.In addition, in the preparation method of soup using the edible insect of the present invention, the mugwort extract of step (3) is preferably mugwort mugwort mugwort at 90 ~ 100 ℃ for 1 to 2 minutes and by adding water 10 to 15 times After extraction for 8-10 hours at 90 ~ 100 ℃ can be prepared by filtration, more preferably the mugwort is steamed for 1 to 2 minutes at 100 ℃ and water was added for 13 times to extract for 9 hours at 100 ℃ It can be prepared by filtration.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (4)단계의 약용식물 혼합 추출액은 바람직하게는 약용식물 혼합 추출액 총 중량 기준으로, 칡 추출액 36~44 중량%, 헛개나무 열매 추출액 27~33 중량% 및 쑥 추출액 27~33 중량%를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 약용식물 혼합 추출액 총 중량 기준으로, 칡 추출액 40 중량%, 헛개나무 열매 추출액 30 중량% 및 쑥 추출액 30 중량%를 혼합하여 제조할 수 있다. 상기 (2) 내지 (4)단계에 걸쳐 약용식물을 전처리, 추출 및 혼합하여 제조된 약용식물 혼합 추출액은 약용식물 특유의 이취 및 쓴맛은 제거되면서, 맛과 향이 잘 어우러지고 약리성분을 최대로 추출할 수 있었다.In addition, in the preparation method of the soup using the edible insect of the present invention, the medicinal plant mixed extract of step (4) is preferably based on the total weight of the medicinal plant mixed extract, 칡 36-44 wt% It can be prepared by mixing 27 to 33% by weight and 27 to 33% by weight of the mugwort extract, more preferably, based on the total weight of the medicinal plant mixture extract, 40% by weight of the extract, walnut fruit extract and 30% by weight of mugwort extract It can be prepared by mixing 30% by weight. The medicinal plant mixture extract prepared by pretreatment, extraction and mixing of the medicinal plants through the steps (2) to (4) removes the odor and bitter taste peculiar to the medicinal plant, while the taste and aroma are well matched and the pharmacological components are extracted to the maximum. Could.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (5)단계의 울금 분말은 바람직하게는 울금을 90~100℃에서 3~5분 동안 증열 처리하고 55~65℃에서 20~28시간 동안 건조한 후 분쇄하여 준비할 수 있으며, 더욱 바람직하게는 울금을 100℃에서 4분 동안 증열 처리하고 60℃에서 24시간 동안 건조한 후 분쇄하여 준비할 수 있다.In addition, in the manufacturing method of the soup using the edible insect of the present invention, the turmeric powder of the step (5) is preferably steam-treatment of turmeric at 90 ~ 100 ℃ for 3 to 5 minutes and 20 ~ 28 at 55 ~ 65 ℃ After drying for a time it can be prepared by grinding, more preferably turmeric can be prepared by steaming for 4 minutes at 100 ℃ and dried for 24 hours at 60 ℃ after grinding.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (6)단계는 바람직하게는 다래순과 참취를 각각 90~100℃에서 1~2분 동안 증열 처리하고 55~65℃에서 16~20시간 동안 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비할 수 있으며, 더욱 바람직하게는 다래순과 참취를 각각 100℃에서 1~2분 동안 증열 처리하고 60℃에서 18시간 동안 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비할 수 있다.In addition, in the manufacturing method of the soup using the edible insect of the present invention, the step (6) is preferably steamed and treated for 1 to 2 minutes at 90 ~ 100 ℃ stalk and sashimi, respectively, 16 to 55 ~ 65 ℃ After drying for 20 hours, it can be pulverized to prepare a powder of taupe sprouts and sesame odor, more preferably, the swelling and scavenging squeezed at 100 ℃ for 1 to 2 minutes and dried at 60 ℃ for 18 hours and then pulverized It is possible to prepare sputum sprout powder and scented powder.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (7)단계의 토마토 분말은 바람직하게는 절단한 토마토를 45~55℃에서 10~14시간 동안 건조한 후 분쇄하여 준비할 수 있으며, 더욱 바람직하게는 절단한 토마토를 50℃에서 12시간 동안 건조한 후 분쇄하여 준비할 수 있다.In addition, in the manufacturing method of soup using the edible insect of the present invention, the tomato powder of step (7) is preferably prepared by grinding the crushed tomatoes after drying for 10 to 14 hours at 45 ~ 55 ℃, More preferably, the cut tomato may be prepared by drying after grinding for 12 hours at 50 ℃.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (8)단계의 약용식물 분말은 바람직하게는 약용식물 분말 총 중량 기준으로, 울금 분말 27~33 중량%, 다래순 분말 18~22 중량%, 참취 분말 18~22 중량% 및 토마토 분말 27~33 중량%를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 약용식물 분말 총 중량 기준으로, 울금 분말 30 중량%, 다래순 분말 20 중량%, 참취 분말 20 중량% 및 토마토 분말 30 중량%를 혼합하여 제조할 수 있다. 상기 (5) 내지 (8)단계와 같은 조건으로 약용식물 종류, 전처리 및 혼합하여 제조된 약용식물 분말은 약용식물 특유의 이취 및 쓴맛은 제거되면서 품질 및 기호도가 우수한 분말로 제조할 수 있었다.In addition, in the manufacturing method of the soup using the edible insect of the present invention, the medicinal plant powder of step (8) is preferably 27 to 33% by weight turmeric powder, 18 ~ 22 weight of the turmeric powder based on the total weight of the medicinal plant powder It can be prepared by mixing the weight%, 18-22% by weight of tuna powder and 27-33% by weight of tomato powder, more preferably 30% by weight turmeric powder, 20% by weight of taupe powder based on the total weight of medicinal plant powder It can be prepared by mixing 20% by weight of sesame powder and 30% by weight of tomato powder. The medicinal plant powder prepared by medicinal plant type, pretreatment and mixing under the same conditions as in (5) to (8) could be prepared into a powder having excellent quality and preference while eliminating the off-flavor and bitter taste peculiar to the medicinal plant.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (9)단계의 혼합 곡물 분말은 바람직하게는 현미, 유색보리, 귀리 및 검은콩을 4.5~5.5:1.6~2.4:1.6~2.4:0.8~1.2 중량비율로 혼합한 곡물에 약용식물 혼합 추출액을 0.9~1.1:1.2~1.4(w:v) 비율로 첨가한 후 취반한 곡물밥을 35~45℃에서 44~52시간 동안 건조한 후 분쇄하여 제조할 수 있으며, 더욱 바람직하게는 현미, 유색보리, 귀리 및 검은콩을 5:2:2:1 중량비율로 혼합한 곡물에 약용식물 혼합 추출액을 1:1.3(w:v) 비율로 첨가한 후 취반한 곡물밥을 40℃에서 48시간 동안 건조한 후 분쇄하여 제조할 수 있다. 상기와 같은 조건으로 제조된 혼합 곡물 분말은 곡물이 지니는 영양성분과 풍미를 손상시키지 않으면서, 곡물들의 맛이 잘 어우러지면서 식감, 고소한 풍미 등이 우수하여 품질 및 기호도가 우수한 스프 제조에 적합한 곡물 분말로 제조할 수 있었다.In addition, in the method for preparing soup using the edible insect of the present invention, the mixed grain powder of step (9) is preferably brown rice, colored barley, oats and black beans 4.5 to 5.5: 1.6 to 2.4: 1.6 to 2.4: Add the medicinal plant mixture extract in the ratio of 0.9 ~ 1.1: 1.2 ~ 1.4 (w: v) to the grains mixed at 0.8 ~ 1.2 weight ratio, dry the cooked grain rice at 35 ~ 45 ℃ for 44 ~ 52 hours and then grind. The medicinal plant mixed extract is added in a ratio of 1: 1.3 (w: v) to grains in which brown rice, colored barley, oats and black beans are mixed at a 5: 2: 2: 1 weight ratio. After that, the cooked grain rice may be prepared by drying at 40 ° C. for 48 hours and then grinding. The mixed grain powder prepared under the above conditions does not impair the nutritional ingredients and flavors of the grains, and the grains are well-balanced, and the grains are suitable for the production of soups with excellent quality and taste because of excellent texture, savory flavor, etc. Could be prepared as.
또한, 본 발명의 식용곤충을 이용한 스프의 제조방법에서, 상기 (10)단계의 혼합은 바람직하게는 스프 총 중량 기준으로, 혼합 곡물 분말 65~75 중량%, 식용곤충 혼합 분말 16~24 중량% 및 약용식물 분말 8~12 중량%를 혼합할 수 있으며, 더욱 바람직하게는 스프 총 중량 기준으로, 혼합 곡물 분말 70 중량%, 식용곤충 혼합 분말 20 중량% 및 약용식물 분말 10 중량%를 혼합할 수 있다. 상기와 같은 비율로 혼합하여 제조된 스프는 곡물, 식용곤충 및 약용식물의 맛이 균형을 이루어 부드럽고 깊은맛으로 인해 스프의 기호도를 더욱 증진시킬 수 있었다.In addition, in the preparation method of the soup using the edible insect of the present invention, the mixing of the step (10) is preferably 65 to 75% by weight of the mixed grain powder, 16 to 24% by weight edible insect mixture powder based on the total weight of the soup And medicinal plant powder may be mixed 8 to 12% by weight, more preferably, based on the total weight of the soup, 70% by weight mixed grain powder, 20% by weight edible insect mixture powder and 10% by weight medicinal plant powder can be mixed. have. Soup prepared by mixing in the above ratio was able to further enhance the palatability of the soup due to the balance of the taste of grains, edible insects and medicinal plants in a soft and deep taste.
본 발명의 식용곤충을 이용한 스프의 제조방법은, 보다 구체적으로는The production method of the soup using the edible insect of the present invention, more specifically
(1) 세척한 식용곤충에 녹차잎을 84~90:10~16 중량비율로 혼합한 후 90~100℃에서 1~2분 동안 증열 처리하고, 55~65℃에서 20~28시간 동안 건조한 후 150~170℃에서 5~7분 동안 볶고 분쇄하여 식용곤충 혼합 분말을 제조하는 단계;(1) After mixing green tea leaves in the washed edible insects at a weight ratio of 84 ~ 90:10 ~ 16, and then steamed for 1 to 2 minutes at 90 ~ 100 ℃, and dried for 20 to 28 hours at 55 ~ 65 ℃ Preparing an edible insect mixture powder by roasting and grinding for 5 to 7 minutes at 150 to 170 ° C;
(2) 55~65℃에서 20~28시간 동안 건조한 칡 및 헛개나무 열매에 물을 각각 10~15배씩(v/w) 첨가하고 90~100℃에서 16~20시간 동안 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하는 단계;(2) 10 to 15 times (v / w) of water was added to the dried fruit and barberry fruit at 55-65 ° C for 20-28 hours, and extracted at 90-100 ° C for 16-20 hours, followed by filtration. And preparing a barberry fruit extract;
(3) 쑥을 90~100℃에서 1~2분 동안 증열 처리하고 물을 10~15배 첨가하여 90~100℃에서 8~10시간 동안 추출한 후 여과하여 쑥 추출액을 준비하는 단계;(3) steaming the mugwort for 1 to 2 minutes at 90 to 100 ° C., and adding water 10 to 15 times to extract for 8 to 10 hours at 90 to 100 ° C. to prepare the mugwort extract;
(4) 약용식물 혼합 추출액 총 중량 기준으로, 상기 (2)단계의 준비한 칡 추출액 36~44 중량% 및 헛개나무 열매 추출액 27~33 중량%와 상기 (3)단계의 준비한 쑥 추출액 27~33 중량%를 혼합하여 약용식물 혼합 추출액을 제조하는 단계;(4) based on the total weight of the medicinal plant mixture extract, 36 ~ 44% by weight of the 칡 extract prepared in step (2) and 27 ~ 33% by weight of the lychee fruit extract and 27 ~ 33 weight of the prepared mugwort extract of step (3) Preparing a medicinal plant mixture extract by mixing%;
(5) 울금을 90~100℃에서 3~5분 동안 증열 처리하고 55~65℃에서 20~28시간 동안 건조한 후 분쇄하여 울금 분말을 준비하는 단계;(5) heating the turmeric for 3 to 5 minutes at 90 to 100 ° C., drying at 55 to 65 ° C. for 20 to 28 hours, and then grinding to prepare the turmeric powder;
(6) 다래순과 참취를 각각 90~100℃에서 1~2분 동안 증열 처리하고 55~65℃에서 16~20시간 동안 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비하는 단계;(6) swelling and squeezing stalks and scavenging at 90 ~ 100 ℃ for 1 to 2 minutes and dried for 16 to 20 hours at 55 ~ 65 ℃ and then crushed to prepare a sashimi powder and scavenging powder;
(7) 절단한 토마토를 45~55℃에서 10~14시간 동안 건조한 후 분쇄하여 토마토 분말을 준비하는 단계;(7) preparing the tomato powder by crushing the tomato after drying for 10-14 hours at 45 ~ 55 ℃;
(8) 약용식물 분말 총 중량 기준으로, 상기 (5)단계의 준비한 울금 분말 27~33 중량%, 상기 (6)단계의 준비한 다래순 분말 18~22 중량% 및 참취 분말 18~22 중량%와 상기 (7)단계의 준비한 토마토 분말 27~33 중량%를 혼합하여 약용식물 분말을 제조하는 단계;(8) based on the total weight of the medicinal plant powder, 27 ~ 33% by weight of the turmeric powder prepared in the step (5), 18 ~ 22% by weight of the prepared taupe powder of step (6) Preparing a medicinal plant powder by mixing 27 to 33 wt% of the prepared tomato powder in step (7);
(9) 현미, 유색보리, 귀리 및 검은콩을 4.5~5.5:1.6~2.4:1.6~2.4:0.8~1.2 중량비율로 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 0.9~1.1:1.2~1.4(w:v) 비율로 첨가한 후 취반한 곡물밥을 35~45℃에서 44~52시간 동안 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및(9) 0.9 ~ the medicinal plant mixture extract prepared in the step (4) to grains mixed with brown rice, colored barley, oats and black beans in a weight ratio of 4.5 to 5.5: 1.6 to 2.4: 1.6 to 2.4: 0.8 to 1.2 1.1: 1.2 ~ 1.4 (w: v) to add the ratio of the rice grains prepared after drying for 44-52 hours at 35 ~ 45 ℃ to grind to prepare a mixed grain powder; And
(10) 스프 총 중량 기준으로, 상기 (9)단계의 제조한 혼합 곡물 분말 65~75 중량%, 상기 (1)단계의 제조한 식용곤충 혼합 분말 16~24 중량% 및 상기 (8)단계의 제조한 약용식물 분말 8~12 중량%를 혼합하는 단계를 포함할 수 있으며,(10) Based on the total weight of the soup, 65 to 75% by weight of the mixed grain powder prepared in step (9), 16 to 24% by weight of the prepared edible insect mixture powder in step (1) and (8) It may include the step of mixing 8 to 12% by weight of the prepared medicinal plant powder,
더욱 구체적으로는More specifically
(1) 세척한 식용곤충에 녹차잎을 87:13 중량비율로 혼합한 후 100℃에서 1~2분 동안 증열 처리하고, 60℃에서 24시간 동안 건조한 후 160℃에서 6분 동안 볶고 분쇄하여 식용곤충 혼합 분말을 제조하는 단계;(1) After mixing the green edible leaves with 87:13 weight ratio to the washed edible insects, and steamed for 1 to 2 minutes at 100 ℃, dried for 24 hours at 60 ℃, roasted and ground for 6 minutes at 160 ℃ edible Preparing an insect mix powder;
(2) 60℃에서 24시간 동안 건조한 칡 및 헛개나무 열매에 물을 각각 13배씩(v/w) 첨가하고 100℃에서 18시간 동안 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하는 단계;(2) adding water 13 times (v / w) to dry and dried barley fruits at 60 ° C. for 24 hours and extracting for 18 hours at 100 ° C., followed by filtration to prepare the extract and barley fruit extract;
(3) 쑥을 100℃에서 1~2분 동안 증열 처리하고 물을 13배 첨가하여 100℃에서 9시간 동안 추출한 후 여과하여 쑥 추출액을 준비하는 단계;(3) steaming the mugwort for 1 to 2 minutes at 100 ° C., adding water 13 times, extracting for 9 hours at 100 ° C., and then preparing the mugwort extract by filtration;
(4) 약용식물 혼합 추출액 총 중량 기준으로, 상기 (2)단계의 준비한 칡 추출액 40 중량% 및 헛개나무 열매 추출액 30 중량%와 상기 (3)단계의 준비한 쑥 추출액 30 중량%를 혼합하여 약용식물 혼합 추출액을 제조하는 단계;(4) Medicinal plants by mixing 40% by weight of the 액 extract prepared in step (2) and 30% by weight of the fruit tree extract and 30% by weight of wormwood extract prepared in step (3) based on the total weight of the medicinal plant mixed extract Preparing a mixed extract;
(5) 울금을 100℃에서 4분 동안 증열 처리하고 60℃에서 24시간 동안 건조한 후 분쇄하여 울금 분말을 준비하는 단계;(5) thermally treating turmeric at 100 ° C. for 4 minutes, drying at 60 ° C. for 24 hours, and then grinding to prepare turmeric powder;
(6) 다래순과 참취를 각각 100℃에서 1~2분 동안 증열 처리하고 60℃에서 18시간 동안 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비하는 단계;(6) swelling stalks and sashimi for 1 to 2 minutes each at 100 ℃, dried for 18 hours at 60 ℃ and then pulverized to prepare a swelling powder and sashimi powder;
(7) 절단한 토마토를 50℃에서 12시간 동안 건조한 후 분쇄하여 토마토 분말을 준비하는 단계;(7) drying the cut tomatoes at 50 ° C. for 12 hours and then grinding to prepare tomato powder;
(8) 약용식물 분말 총 중량 기준으로, 상기 (5)단계의 준비한 울금 분말 30 중량%, 상기 (6)단계의 준비한 다래순 분말 20 중량% 및 참취 분말 20 중량%와 상기 (7)단계의 준비한 토마토 분말 30 중량%를 혼합하여 약용식물 분말을 제조하는 단계;(8) based on the total weight of the medicinal plant powder, 30% by weight of the turmeric powder prepared in the step (5), 20% by weight of the prepared taupe powder in step (6) and 20% by weight of scented odor powder and (7) Preparing a medicinal plant powder by mixing 30 wt% of the prepared tomato powder;
(9) 현미, 유색보리, 귀리 및 검은콩을 5:2:2:1 중량비율로 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 1:1.3(w:v) 비율로 첨가한 후 취반한 곡물밥을 40℃에서 48시간 동안 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및(9) The medicinal plant mixture extract prepared in step (4) was mixed with grains of brown rice, colored barley, oats, and black beans in a 5: 2: 2: 1 weight ratio, in a ratio of 1: 1.3 (w: v). Adding and then mixing the cooked grain rice at 40 ° C. for 48 hours and then grinding to prepare a mixed grain powder; And
(10) 스프 총 중량 기준으로, 상기 (9)단계의 제조한 혼합 곡물 분말 70 중량%, 상기 (1)단계의 제조한 식용곤충 혼합 분말 20 중량% 및 상기 (8)단계의 제조한 약용식물 분말 10 중량%를 혼합하는 단계를 포함할 수 있다.(10) Based on the total weight of the soup, 70% by weight of the mixed grain powder prepared in the step (9), 20% by weight of the edible insect mixture powder prepared in the step (1) and the medicinal plants prepared in the step (8) Mixing 10% by weight of powder may be included.
본 발명은 또한, 상기 방법으로 제조된 식용곤충을 이용한 스프를 제공한다.The present invention also provides a soup using an edible insect prepared by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are merely to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.
제조예Production Example 1: 식용곤충 함유 1: Contains Edible Insects 스프soup
(1) 세척한 식용곤충(귀뚜라미, 밀웜 및 굼벵이를 동일 중량 혼합)에 녹차잎을 87:13 비율로 혼합한 후 100℃에서 1~2분 동안 증열 처리하고 60℃에서 24시간 동안 건조하였다. 상기 건조한 혼합물을 160℃에서 6분 동안 볶아내고 100~120 mesh로 분쇄하여 식용곤충 혼합 분말을 제조하였다.(1) Green tea leaves were mixed in a washed edible insect (crickets, wheat worms and slugs at the same weight) in an 87:13 ratio, and then heated at 100 ° C. for 1-2 minutes and dried at 60 ° C. for 24 hours. The dried mixture was roasted at 160 ° C. for 6 minutes and ground to 100-120 mesh to prepare an edible insect mixture powder.
(2) 60℃에서 24시간 동안 각각 건조한 칡 및 헛개나무 열매에 정제수를 13배씩 각각 첨가하고 95℃에서 18시간 동안 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하였다.(2) Purified water was added 13 times to each dried and dried barberry fruit at 60 ° C. for 24 hours, followed by extraction at 95 ° C. for 18 hours, followed by filtration to prepare the extract and barberry fruit extract.
(3) 쑥을 100℃에서 1~2분 동안 증열 처리하고 정제수를 13배 첨가하고 95℃에서 9시간 동안 추출한 후 여과하여 쑥 추출액을 준비하였다.(3) mugwort was steamed for 1 to 2 minutes at 100 ° C, purified water was added 13 times, extracted for 9 hours at 95 ° C, and filtered to prepare mugwort extract.
(4) 상기 (2)단계의 제조한 칡 추출액 및 헛개나무 열매 추출액과 상기 (3)단계의 준비한 쑥 추출액을 4:3:3 중량비율로 혼합하여 약용식물 혼합 추출액을 제조하였다.(4) The medicinal plant mixed extract was prepared by mixing the 칡 extract prepared in step (2) and the hollyhock extract and the prepared mugwort extract prepared in step (3) at a 4: 3: 3 weight ratio.
(5) 울금을 100℃에서 4분 동안 증열 처리하고 60℃에서 24시간 동안 건조한 후 100~120 mesh로 분쇄하여 울금 분말을 제조하였다.(5) Turmeric was heated at 100 ° C. for 4 minutes, dried at 60 ° C. for 24 hours, and then ground to 100-120 mesh to prepare turmeric powder.
(6) 다래순과 참취를 각각 100℃에서 1~2분 동안 증열 처리하고 60℃에서 18시간 동안 건조한 후 100~120 mesh로 분쇄하여 다래순 분말 및 참취 분말을 제조하였다.(6) swelling and tuna squeezed by steaming for 1 to 2 minutes at 100 ℃ and dried for 18 hours at 60 ℃ and then pulverized to 100 ~ 120 mesh to prepare a swelling powder and sesame powder.
(7) 절단한 토마토를 50℃에서 12시간 동안 건조한 후 100~120 mesh로 분쇄하여 토마토 분말을 제조하였다.(7) After cutting the cut tomato for 12 hours at 50 ℃ 100 to 120 mesh to prepare a tomato powder.
(8) 혼합 분말 총 중량 기준으로, 상기 (5)단계의 제조한 울금 분말 30 중량%, 상기 (6)단계의 제조한 다래순 분말 20 중량% 및 참취 분말 20 중량%와 상기 (7)단계의 제조한 토마토 분말 30 중량%를 혼합하여 약용식물 분말을 제조하였다.(8) 30% by weight of the turmeric powder prepared in step (5), 20% by weight of the prepared rattan powder in step (6) and 20% by weight of scavenged powder in step (7) 30% by weight of the prepared tomato powder was mixed to prepare a medicinal plant powder.
(9) 현미, 유색보리, 귀리 및 검은콩을 5:2:2:1 중량비율로 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 1:1.3 중량비율로 첨가한 후 취반한 곡물밥을 40℃에서 48시간 동안 건조한 후 100~120 mesh로 분쇄하여 혼합 곡물 분말을 제조하였다.(9) To the grain mixed with brown rice, colored barley, oats and black beans in a 5: 2: 2: 1 weight ratio, the medicinal plant mixture extract prepared in step (4) was added in a 1: 1.3 weight ratio and then cooked. One grain rice was dried for 48 hours at 40 ℃ and then pulverized to 100 ~ 120 mesh to prepare a mixed grain powder.
(10) 스프 분말 총 중량 기준으로, 상기 (9)단계의 제조한 혼합 곡물 분말 70 중량%, 상기 (1)단계의 제조한 식용곤충 혼합 분말 20 중량% 및 상기 (8)단계의 제조한 약용식물 분말 10 중량%를 혼합하여 스프 분말을 제조하였다.(10) Based on the total weight of the soup powder, 70% by weight of the prepared mixed grain powder of step (9), 20% by weight of the prepared edible insect mixture powder of step (1) and the medicinal preparation of step (8) Soup powder was prepared by mixing 10% by weight of plant powder.
비교예Comparative example 1 내지 4: 식용곤충 함유 1 to 4: Contains edible insects 스프soup
상기 제조예 1의 방법으로 스프를 제조하되, 상기 (4)단계의 약용식물 추출액 및 상기 (8)단계의 약용식물 분말 배합 시 상기 표 1의 배합비로 배합하여 비교예 1 내지 4의 스프를 각각 제조하였다. 또한, 비교예 1은 (10)단계에서 식용곤충 혼합 분말을 첨가하지 않고 스프를 제조하였다.To prepare a soup by the method of Preparation Example 1, when mixing the medicinal plant extract of step (4) and the medicinal plant powder of step (8) in the blending ratio of Table 1 by mixing the soup of Comparative Examples 1 to 4, respectively Prepared. In addition, Comparative Example 1 prepared a soup without adding the edible insect mixture powder in step (10).
비교예Comparative example 5: 식용곤충 함유 5: Contains edible insects 스프soup
(1) 세척한 식용곤충(귀뚜라미, 밀웜 및 굼벵이를 동일량 혼합)에 녹차잎을 87:13 비율로 혼합한 후 100℃에서 5분 동안 증열 처리하고 45℃에서 36시간 동안 건조하였다. 상기 건조한 혼합물을 220℃에서 3분 동안 볶아내고 100~120 mesh로 분쇄하여 식용곤충 혼합 분말을 제조하였다.(1) Green tea leaves were mixed in a washed edible insect (cricket, wheat worm and slugs in the same amount) in an 87:13 ratio, and then heated at 100 ° C. for 5 minutes and dried at 45 ° C. for 36 hours. The dried mixture was roasted at 220 ° C. for 3 minutes and ground to 100 to 120 mesh to prepare an edible insect mixture powder.
(2) 70℃에서 18시간 동안 각각 건조한 칡 및 참취에 정제수를 13배씩 각각 첨가하고 95℃에서 24시간 동안 추출한 후 여과하여 칡 추출액 및 참취 추출액을 준비하였다.(2) Purified water was added 13 times each to dried and dried snails for 18 hours at 70 ° C., and extracted for 24 hours at 95 ° C., followed by filtration to prepare the extract and sesame extract.
(3) 쑥을 100℃에서 4분 동안 증열 처리하고 정제수를 13배 첨가하고 80℃에서 18시간 동안 추출한 후 여과하여 쑥 추출액을 준비하였다.(3) mugwort was steamed at 100 ° C. for 4 minutes, purified water was added 13 times, extracted at 80 ° C. for 18 hours, and filtered to prepare mugwort extract.
(4) 상기 (2)단계의 제조한 칡 추출액 및 참취 추출액과 상기 (3)단계의 준비한 쑥 추출액을 4:3:3 중량비율로 혼합하여 약용식물 혼합 추출액을 제조하였다.(4) A medicinal plant mixture extract was prepared by mixing the extract of 칡 and the scavenging extract prepared in step (2) with the wormwood extract prepared in step (3) in a 4: 3: 3 weight ratio.
(5) 울금을 100℃에서 10분 동안 증열 처리하고 45℃에서 36시간 동안 건조한 후 100~120 mesh로 분쇄하여 울금 분말을 제조하였다.(5) The turmeric was thermally treated at 100 ° C. for 10 minutes, dried at 45 ° C. for 36 hours, and then ground to 100-120 mesh to prepare turmeric powder.
(6) 다래순과 헛개나무 열매를 각각 100℃에서 5분 동안 증열 처리하고 70℃에서 6시간 동안 건조한 후 100~120 mesh로 분쇄하여 다래순 분말 및 헛개나무 열매 분말을 제조하였다.(6) Twisted shoots and barberry fruit were respectively heat treated at 100 ° C. for 5 minutes, dried at 70 ° C. for 6 hours, and then pulverized to 100-120 mesh to prepare a rattan powder and barberry fruit powder.
(7) 절단한 토마토를 60℃에서 8시간 동안 건조한 후 100~120 mesh로 분쇄하여 토마토 분말을 제조하였다.(7) After cutting the tomato for 8 hours at 60 ℃ crushed into 100 ~ 120 mesh to prepare a tomato powder.
(8) 혼합 분말 총 중량 기준으로, 상기 (5)단계의 제조한 울금 분말 30 중량%, 상기 (6)단계의 제조한 다래순 분말 20 중량% 및 헛개나무 열매 분말 20 중량%와 상기 (7)단계의 제조한 토마토 분말 30 중량%를 혼합하여 약용식물 분말을 제조하였다.(8) 30% by weight of turmeric powder prepared in step (5), 20% by weight of manufactured rattan powder in step (6) and 20% by weight of lychee fruit powder, based on the total weight of the mixed powder (7) Medicinal plant powder was prepared by mixing 30 wt% of the prepared tomato powder in step).
(9) 현미, 유색보리, 귀리 및 검은콩을 5:2:2:1 중량비율로 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 1:1.3 중량비율로 첨가한 후 취반한 곡물밥을 60℃에서 24시간 동안 건조한 후 100~120 mesh로 분쇄하여 혼합 곡물 분말을 제조하였다.(9) To the grain mixed with brown rice, colored barley, oats and black beans in a 5: 2: 2: 1 weight ratio, the medicinal plant mixture extract prepared in step (4) was added in a 1: 1.3 weight ratio and then cooked. One grain rice was dried for 24 hours at 60 ℃ and then pulverized to 100 ~ 120 mesh to prepare a mixed grain powder.
(10) 스프 분말 총 중량 기준으로, 상기 (9)단계의 제조한 혼합 곡물 분말 70 중량%, 상기 (1)단계의 제조한 식용곤충 혼합 분말 20 중량% 및 상기 (8)단계의 제조한 약용식물 분말 10 중량%를 혼합하여 스프 분말을 제조하였다.(10) Based on the total weight of the soup powder, 70% by weight of the prepared mixed grain powder of step (9), 20% by weight of the prepared edible insect mixture powder of step (1) and the medicinal preparation of step (8) Soup powder was prepared by mixing 10% by weight of plant powder.
실시예Example 1: 총 페놀화합물 함량 측정 1: Determination of Total Phenolic Compound Content
총 페놀화합물 함량은 폴린-데니스(Folin-Denis) 방법에 따라 분석하였다. 시료를 1 ㎎/㎖로 조제한 후, 이 시료액 1 ㎖에 증류수 3 ㎖를 넣고 Folin & Ciocalteu's 페놀 시약 1 ㎖를 첨가한 후 27℃ 쉐이킹배스(shaking bath)에서 혼합하였다. 5분 후 NaCO3 포화용액 1 ㎖를 넣고 혼합하여 실온에서 1시간 방치한 후 640 nm에서 분광광도계(UV-1650PC, SHIMADZU)로 흡광도를 측정하였다. 페놀화합물 함량은 카테킨(catechin), 탄닌산(tannic acid), 클로로겐산(chlorogenic acid)의 농도를 이용하여 검량선을 작성한 다음 정량하였다.Total phenolic compound content was analyzed according to the Folin-Denis method. After the sample was prepared at 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, and 1 ml of Folin &Ciocalteu's phenolic reagent was added, followed by mixing in a shaking bath at 27 ° C. After 5 minutes, 1 ml of saturated NaCO 3 solution was added thereto, mixed, and the mixture was left at room temperature for 1 hour, and then absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The phenolic compound content was determined by preparing a calibration curve using the concentrations of catechin, tannic acid, and chlorogenic acid.
스프 분말의 총 페놀화합물 함량은 표 2에 나타내었다. 표 2에서 알 수 있는 바와 같이, 클로로겐산으로 정량한 총 페놀 함량을 기준으로 제조예 1이 가장 높은 함량을 나타내었고, 비교예 2의 스프 분말이 가장 낮은 함량을 나타내었다. 또한, 카테킨 및 탄닌산을 기준으로 한 경우도 유사한 결과를 나타내었다. 따라서, 제조예 1의 조건으로 재료 선정 및 전처리하여 제조된 스프 분말이 가장 높은 총 페놀 함량을 보였다.The total phenolic compound content of the soup powder is shown in Table 2. As can be seen in Table 2, Preparation Example 1 showed the highest content based on the total phenol content quantified by chlorogenic acid, and the soup powder of Comparative Example 2 showed the lowest content. In addition, the results based on catechin and tannic acid showed similar results. Therefore, the soup powder prepared by the material selection and pretreatment under the conditions of Preparation Example 1 showed the highest total phenol content.
실시예Example 2. 총 플라보노이드 함량 측정 2. Determination of Total Flavonoid Content
총 플라보노이드 함량 측정은 각 시료 0.1 g에 75% 메탄올을 가하여 실온에서 하룻밤 동안 추출한 다음 이 검액 1.0 ㎖를 시험관에 취하고 10 ㎖의 디에틸렌 글리콜(diethylen glycol)을 가하여 잘 혼합하였다. 다시 여기에 1N NaOH 0.1 ㎖를 잘 혼합시켜 37℃의 항온수조(water bath)에서 1시간 동안 반응시킨 후 420 nm에서 흡광도를 측정하였다. 공시험은 시료 용액 대신 50% 메탄올 용액을 동일하게 처리하였으며, 표준곡선은 나린진(Sigma co., USA)을 이용하여 작성하고 이로부터 총 플라보노이드 함량을 구하였다.To measure the total flavonoid content, 75% methanol was added to each sample, extracted overnight at room temperature, and then 1.0 ml of this sample was added to a test tube, and 10 ml of diethylen glycol was added and mixed well. Here again 0.1 ml of 1N NaOH was mixed well and reacted in a water bath at 37 ° C. for 1 hour, and then absorbance was measured at 420 nm. In the blank test, 50% methanol solution was treated instead of the sample solution, and a standard curve was prepared using naringin (Sigma co., USA), and the total flavonoid content was obtained from this.
본 발명의 제조예 1과 비교예들의 스프 분말의 총 플라보노이드 함량은 표 3에 나타내었다. 표 3에서 알 수 있는 바와 같이, 플라보노이드 함량은 제조예 1의 스프 분말이 가장 높은 함량을 나타내었고, 비교예 2의 스프 분말이 가장 낮은 함량을 나타내었다. 따라서, 제조예 1의 조건으로 약용식물 종류 선정 및 전처리하여 스프 분말에 첨가하는 것이 플라보노이드 함량을 증진시킬 수 있을 것으로 판단된다.The total flavonoid content of the soup powder of Preparation Example 1 and Comparative Examples of the present invention is shown in Table 3. As can be seen in Table 3, the flavonoid content of soup powder of Preparation Example 1 showed the highest content, and the soup powder of Comparative Example 2 showed the lowest content. Therefore, it is determined that the addition of the medicinal plant type and pretreatment to the soup powder under the conditions of Preparation Example 1 may improve the flavonoid content.
실시예Example 3: 3: DPPHDPPH 라디칼Radical 소거능Scavenging power 시험 exam
시료의 추출물을 수소전자공여능에 의해 항산화 활성을 측정하기 위해, 시료를 메탄올(또는 DMSO) 용매로 용해하여, 900 ㎕의 DPPH 용액(100 uM)과 각 시료 100 ㎕를 혼합하여 교반하였다. 이 혼합 시료를 암소에서 30분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 수소전자공여능은 각 실험을 3회 반복하여 평균을 낸 다음 대조구에 대한 흡광도의 감소 정도를 다음 식에 의하여 계산하였다.In order to measure the antioxidant activity of the extract of the sample by the hydrogen electron donating ability, the sample was dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. This mixed sample was reacted in the dark for 30 minutes, and the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.
An = (A0-A)/A0 × 100An = (A 0 -A) / A 0 × 100
An: DPPH 라디칼 소거능에 대한 항산화 활성(%)An: antioxidant activity on DPPH radical scavenging activity (%)
A0: 시료가 첨가되지 않은 DPPH 용액의 흡광도A 0 : Absorbance of DPPH Solution without Sample
A: 반응용액 중의 DPPH와 시료의 반응한 흡광도A: Absorbance of the reaction between DPPH and the sample in the reaction solution
제조예 1과 비교예들의 DPPH 라디칼 소거능을 측정한 결과는 상기 표 4에 나타내었다. 그 결과 제조예 1의 방법으로 제조한 스프 분말이 71.8%로 가장 높게 나타났고, 그 다음으로 비교예 5 및 3 스프 분말 순으로 높은 활성을 나타내었다.The results of measuring DPPH radical scavenging ability of Preparation Example 1 and Comparative Examples are shown in Table 4 above. As a result, the soup powder prepared by the method of Preparation Example 1 was the highest with 71.8%, followed by the high activity in the order of Comparative Example 5 and 3 soup powder.
실시예Example 4: 아질산염 4: nitrite 소거능Scavenging power 시험 exam
시료의 아질산염 소거작용의 측정은 1mM NaNO2 20 ㎕에 시료의 추출액 40 ㎕와 0.1N HCl(pH 1.2) 또는 0.2M 시트레이트 버퍼(citrate buffer, pH 4.2) 또는 0.2M 시트레이트 버퍼(citrate buffer, pH 6.0)를 140 ㎕ 사용하여 부피를 200 ㎕로 맞추었다. 이 반응액을 37℃ 항온수조에서 1시간 반응시킨 후 2% 아세트산(acetic acid) 1,000 ㎕, 그리스(Griess) 시약(30% 아세트산으로 조제한 1% 설파닐산(sulfanilic acid)과 1% 나프틸아민(naphthylamine)을 1:1 비율로 혼합한 것, 사용 직전에 조제) 80 ㎕를 가하여 잘 혼합시켜 빛을 차단한 상온에서 15분간 반응시킨 후 520 nm에서 흡광도를 측정하여 아래와 같은 식을 이용하여 아질산염 소거능을 구하였다.The nitrite scavenging activity of the sample was measured in 20 μl of 1 mM NaNO 2 and 40 μl of the sample extract and 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer. pH 6.0) was used to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C. for 1 hour, followed by 1,000 μl of 2% acetic acid, 1% sulfanilic acid prepared with 30% acetic acid, and 1% naphthylamine ( Naphthylamine) mixed in a 1: 1 ratio, prepared immediately before use) 80 ㎕ of the mixture was mixed well, and reacted at room temperature for 15 minutes after blocking light, and the absorbance was measured at 520 nm. Was obtained.
N(%) = [1-(A-C)/B]×100N (%) = [1- (A-C) / B] × 100
N: 아질산염 소거능N: nitrite scavenging activity
A: 1mM NaNO2에 샘플 첨가 1시간 후 흡광도A: absorbance 1 h after sample addition to 1 mM NaNO 2
B: 1mM NaNO2 흡광도B: 1 mM NaNO 2 Absorbance
C: 대조구 흡광도C: control absorbance
제조예 1 및 비교예들의 방법으로 제조된 스프 분말의 아질산염 소거능 결과는 상기 표 5에 나타내었다. 표 5에서 알 수 있는 바와 같이, 제조예 1의 스프 분말이 가장 높은 소거능을 나타내었고, 그 다음으로 비교예 5 및 3 스프 순으로 높은 소거능을 나타내었다.Results of nitrite scavenging activity of the soup powder prepared by the method of Preparation Example 1 and Comparative Examples are shown in Table 5. As can be seen in Table 5, the soup powder of Preparation Example 1 exhibited the highest scavenging ability, followed by Comparative Examples 5 and 3 soups in order of high scavenging ability.
실시예Example 5: 관능검사 5: sensory test
관능검사는 청소년 20명(남녀 10명씩), 일반주부 20명, 성인남성 20명, 65세 이상 일반인 20명(남녀 10명씩)하여 총 80명을 대상으로 제조예 및 비교예들의 스프 분말을 향, 맛, 식감 및 종합 기호도 평가를 실시하였다. 평가 방법은 스프 분말에 동일량의 뜨거운 물을 붓고 잘 저어준 후, 5점 척도법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)으로 점수를 매겨 그 결과를 표 6에 나타내었다.Sensory tests were made from 20 adolescents (10 men and women), 20 general housewives, 20 adult males, and 20 general people aged 65 and older (10 men and women). , Taste, texture, and overall preference were evaluated. The evaluation method was to pour the same amount of hot water into the soup powder, stir well, and then use a 5-point scale method (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good). The score is given and the results are shown in Table 6.
표 6에서 알 수 있는 바와 같이, 향, 맛, 식감 및 종합 기호도 모두에서 비교예들에 비해 제조예 1이 높게 나와 평가자들에 의해 선호됨을 확인하여, 제조예 1의 스프 분말은 기호성, 기능성에 있어서 상당히 개선되었음을 알 수 있었다.As can be seen in Table 6, in the aroma, taste, texture and overall preference, all of the preparation example 1 was found to be higher than the comparative examples and preferred by the evaluators, so that the soup powder of Preparation Example 1 was found to be palatability, functionality, It was found to be considerably improved.
이상에서 본 발명의 제조예 및 실시예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다.Although preparation examples and examples of the present invention have been presented above, the present invention is not limited thereto, and various modifications can be made within the scope of the present invention, and such modifications will belong to the claims of the present invention described below.
Claims (5)
(2) 건조한 칡 및 헛개나무 열매에 물을 각각 첨가하고 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하는 단계;
(3) 쑥을 증열 처리하고 물을 첨가하여 추출한 후 여과하여 쑥 추출액을 준비하는 단계;
(4) 상기 (2)단계의 준비한 칡 추출액 및 헛개나무 열매 추출액과 상기 (3)단계의 준비한 쑥 추출액을 혼합하여 약용식물 혼합 추출액을 제조하는 단계;
(5) 울금을 증열 처리하고 건조한 후 분쇄하여 울금 분말을 준비하는 단계;
(6) 다래순과 참취를 각각 증열 처리하고 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비하는 단계;
(7) 절단한 토마토를 건조한 후 분쇄하여 토마토 분말을 준비하는 단계;
(8) 상기 (5)단계의 준비한 울금 분말, 상기 (6)단계의 준비한 다래순 분말 및 참취 분말과 상기 (7)단계의 준비한 토마토 분말을 혼합하여 약용식물 분말을 제조하는 단계;
(9) 현미, 유색보리, 귀리 및 검은콩을 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 첨가한 후 취반한 곡물밥을 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및
(10) 상기 (9)단계의 제조한 혼합 곡물 분말, 상기 (1)단계의 제조한 식용곤충 혼합 분말 및 상기 (8)단계의 제조한 약용식물 분말을 혼합하는 단계를 포함하는 식용곤충을 이용한 스프의 제조방법.(1) mixing green tea leaves with washed edible insects, followed by steaming, drying, roasting and pulverizing to prepare edible insect mixed powder;
(2) adding water to the dried and dried barberry fruits, and extracting the filtrate, respectively, to prepare the extract and the barberry fruit extract;
(3) heating the mugwort, extracting by adding water, and filtering to prepare mugwort extract;
(4) preparing a medicinal plant mixed extract by mixing the 칡 extract prepared in step (2) and the bark fruit extract and the prepared mugwort extract of step (3);
(5) steaming the turmeric, drying and grinding to prepare turmeric powder;
(6) steaming stalk and scavenging, respectively, and drying and pulverizing to prepare stalk and powder scavenging;
(7) drying the chopped tomatoes and then grinding them to prepare tomato powder;
(8) preparing a medicinal plant powder by mixing the turmeric powder prepared in step (5), the taupe powder and sesame powder prepared in step (6), and the tomato powder prepared in step (7);
(9) adding the medicinal plant mixture extract prepared in step (4) to grains mixed with brown rice, colored barley, oats, and black soybeans, drying the ground rice and then pulverizing to prepare a mixed grain powder; And
(10) using the edible insect comprising the step of mixing the mixed grain powder prepared in step (9), the edible insect mixture powder prepared in step (1) and the medicinal plant powder prepared in step (8) How to make soup.
(1) 세척한 식용곤충에 녹차잎을 혼합한 후 증열 처리하고, 건조한 후 볶고 분쇄하여 식용곤충 혼합 분말을 제조하는 단계;
(2) 건조한 칡 및 헛개나무 열매에 물을 각각 첨가하고 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하는 단계;
(3) 쑥을 증열 처리하고 물을 첨가하여 추출한 후 여과하여 쑥 추출액을 준비하는 단계;
(4) 약용식물 혼합 추출액 총 중량 기준으로, 상기 (2)단계의 준비한 칡 추출액 36~44 중량% 및 헛개나무 열매 추출액 27~33 중량%와 상기 (3)단계의 준비한 쑥 추출액 27~33 중량%를 혼합하여 약용식물 혼합 추출액을 제조하는 단계;
(5) 울금을 증열 처리하고 건조한 후 분쇄하여 울금 분말을 준비하는 단계;
(6) 다래순과 참취를 각각 증열 처리하고 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비하는 단계;
(7) 절단한 토마토를 건조한 후 분쇄하여 토마토 분말을 준비하는 단계;
(8) 약용식물 분말 총 중량 기준으로, 상기 (5)단계의 준비한 울금 분말 27~33 중량%, 상기 (6)단계의 준비한 다래순 분말 18~22 중량% 및 참취 분말 18~22 중량%와 상기 (7)단계의 준비한 토마토 분말 27~33 중량%를 혼합하여 약용식물 분말을 제조하는 단계;
(9) 현미, 유색보리, 귀리 및 검은콩을 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 첨가한 후 취반한 곡물밥을 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및
(10) 상기 (9)단계의 제조한 혼합 곡물 분말, 상기 (1)단계의 제조한 식용곤충 혼합 분말 및 상기 (8)단계의 제조한 약용식물 분말을 혼합하는 단계를 포함하는 식용곤충을 이용한 스프의 제조방법.The method of claim 1,
(1) mixing green tea leaves with washed edible insects, followed by steaming, drying, roasting and pulverizing to prepare edible insect mixed powder;
(2) adding water to the dried and dried barberry fruits, and extracting the filtrate, respectively, to prepare the extract and the barberry fruit extract;
(3) heating the mugwort, extracting by adding water, and filtering to prepare mugwort extract;
(4) based on the total weight of the medicinal plant mixture extract, 36 ~ 44% by weight of the 칡 extract prepared in step (2) and 27 ~ 33% by weight of the lychee fruit extract and 27 ~ 33 weight of the prepared mugwort extract of step (3) Preparing a medicinal plant mixture extract by mixing%;
(5) steaming the turmeric, drying and grinding to prepare turmeric powder;
(6) steaming stalk and scavenging, respectively, and drying and pulverizing to prepare stalk and powder scavenging;
(7) drying the chopped tomatoes and then grinding them to prepare tomato powder;
(8) based on the total weight of the medicinal plant powder, 27 ~ 33% by weight of the turmeric powder prepared in the step (5), 18 ~ 22% by weight of the prepared taupe powder of step (6) Preparing a medicinal plant powder by mixing 27 to 33 wt% of the prepared tomato powder in step (7);
(9) adding the medicinal plant mixture extract prepared in step (4) to grains mixed with brown rice, colored barley, oats, and black soybeans, drying the ground rice and then pulverizing to prepare a mixed grain powder; And
(10) using the edible insect comprising the step of mixing the mixed grain powder prepared in step (9), the edible insect mixture powder prepared in step (1) and the medicinal plant powder prepared in step (8) How to make soup.
(1) 세척한 식용곤충에 녹차잎을 혼합한 후 90~100℃에서 1~2분 동안 증열 처리하고, 55~65℃에서 20~28시간 동안 건조한 후 150~170℃에서 5~7분 동안 볶고 분쇄하여 식용곤충 혼합 분말을 제조하는 단계;
(2) 55~65℃에서 20~28시간 동안 건조한 칡 및 헛개나무 열매에 물을 각각 10~15배씩(v/w) 첨가하고 90~100℃에서 16~20시간 동안 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하는 단계;
(3) 쑥을 90~100℃에서 1~2분 동안 증열 처리하고 물을 10~15배 첨가하여 90~100℃에서 8~10시간 동안 추출한 후 여과하여 쑥 추출액을 준비하는 단계;
(4) 약용식물 혼합 추출액 총 중량 기준으로, 상기 (2)단계의 준비한 칡 추출액 36~44 중량% 및 헛개나무 열매 추출액 27~33 중량%와 상기 (3)단계의 준비한 쑥 추출액 27~33 중량%를 혼합하여 약용식물 혼합 추출액을 제조하는 단계;
(5) 울금을 90~100℃에서 3~5분 동안 증열 처리하고 55~65℃에서 20~28시간 동안 건조한 후 분쇄하여 울금 분말을 준비하는 단계;
(6) 다래순과 참취를 각각 90~100℃에서 1~2분 동안 증열 처리하고 55~65℃에서 16~20시간 동안 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비하는 단계;
(7) 절단한 토마토를 45~55℃에서 10~14시간 동안 건조한 후 분쇄하여 토마토 분말을 준비하는 단계;
(8) 약용식물 분말 총 중량 기준으로, 상기 (5)단계의 준비한 울금 분말 27~33 중량%, 상기 (6)단계의 준비한 다래순 분말 18~22 중량% 및 참취 분말 18~22 중량%와 상기 (7)단계의 준비한 토마토 분말 27~33 중량%를 혼합하여 약용식물 분말을 제조하는 단계;
(9) 현미, 유색보리, 귀리 및 검은콩을 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 첨가한 후 취반한 곡물밥을 35~45℃에서 44~52시간 동안 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및
(10) 상기 (9)단계의 제조한 혼합 곡물 분말, 상기 (1)단계의 제조한 식용곤충 혼합 분말 및 상기 (8)단계의 제조한 약용식물 분말을 혼합하는 단계를 포함하는 식용곤충을 이용한 스프의 제조방법.The method of claim 2,
(1) After mixing green tea leaves with the washed edible insects, the heat treatment for 1 to 2 minutes at 90 ~ 100 ℃, dried for 20 to 28 hours at 55 ~ 65 ℃ and 5 ~ 7 minutes at 150 ~ 170 ℃ Roasting and pulverizing to prepare an edible insect mixture powder;
(2) 10 to 15 times (v / w) of water was added to the dried fruit and barberry fruit at 55-65 ° C for 20-28 hours, and extracted at 90-100 ° C for 16-20 hours, followed by filtration. And preparing a barberry fruit extract;
(3) steaming the mugwort for 1 to 2 minutes at 90 to 100 ° C., and adding water 10 to 15 times to extract for 8 to 10 hours at 90 to 100 ° C. to prepare the mugwort extract;
(4) based on the total weight of the medicinal plant mixture extract, 36 ~ 44% by weight of the 칡 extract prepared in step (2) and 27 ~ 33% by weight of the lychee fruit extract and 27 ~ 33 weight of the prepared mugwort extract of step (3) Preparing a medicinal plant mixture extract by mixing%;
(5) heating the turmeric for 3 to 5 minutes at 90 to 100 ° C., drying at 55 to 65 ° C. for 20 to 28 hours, and then grinding to prepare the turmeric powder;
(6) swelling and squeezing stalks and scavenging at 90 ~ 100 ℃ for 1 to 2 minutes and dried for 16 to 20 hours at 55 ~ 65 ℃ and then crushed to prepare a sashimi powder and scavenging powder;
(7) preparing the tomato powder by crushing the tomato after drying for 10-14 hours at 45 ~ 55 ℃;
(8) based on the total weight of the medicinal plant powder, 27 ~ 33% by weight of the turmeric powder prepared in the step (5), 18 ~ 22% by weight of the prepared taupe powder of step (6) Preparing a medicinal plant powder by mixing 27 to 33 wt% of the prepared tomato powder in step (7);
(9) After adding the medicinal plant mixture extract prepared in step (4) to grains mixed with brown rice, colored barley, oats and black soybeans, dried cooked grain rice at 35-45 ° C. for 44-52 hours. Grinding to prepare a mixed grain powder; And
(10) using the edible insect comprising the step of mixing the mixed grain powder prepared in step (9), the edible insect mixture powder prepared in step (1) and the medicinal plant powder prepared in step (8) How to make soup.
(1) 세척한 식용곤충에 녹차잎을 84~90:10~16 중량비율로 혼합한 후 90~100℃에서 1~2분 동안 증열 처리하고, 55~65℃에서 20~28시간 동안 건조한 후 150~170℃에서 5~7분 동안 볶고 분쇄하여 식용곤충 혼합 분말을 제조하는 단계;
(2) 55~65℃에서 20~28시간 동안 건조한 칡 및 헛개나무 열매에 물을 각각 10~15배씩(v/w) 첨가하고 90~100℃에서 16~20시간 동안 추출한 후 여과하여 칡 추출액 및 헛개나무 열매 추출액을 준비하는 단계;
(3) 쑥을 90~100℃에서 1~2분 동안 증열 처리하고 물을 10~15배 첨가하여 90~100℃에서 8~10시간 동안 추출한 후 여과하여 쑥 추출액을 준비하는 단계;
(4) 약용식물 혼합 추출액 총 중량 기준으로, 상기 (2)단계의 준비한 칡 추출액 36~44 중량% 및 헛개나무 열매 추출액 27~33 중량%와 상기 (3)단계의 준비한 쑥 추출액 27~33 중량%를 혼합하여 약용식물 혼합 추출액을 제조하는 단계;
(5) 울금을 90~100℃에서 3~5분 동안 증열 처리하고 55~65℃에서 20~28시간 동안 건조한 후 분쇄하여 울금 분말을 준비하는 단계;
(6) 다래순과 참취를 각각 90~100℃에서 1~2분 동안 증열 처리하고 55~65℃에서 16~20시간 동안 건조한 후 분쇄하여 다래순 분말 및 참취 분말을 준비하는 단계;
(7) 절단한 토마토를 45~55℃에서 10~14시간 동안 건조한 후 분쇄하여 토마토 분말을 준비하는 단계;
(8) 약용식물 분말 총 중량 기준으로, 상기 (5)단계의 준비한 울금 분말 27~33 중량%, 상기 (6)단계의 준비한 다래순 분말 18~22 중량% 및 참취 분말 18~22 중량%와 상기 (7)단계의 준비한 토마토 분말 27~33 중량%를 혼합하여 약용식물 분말을 제조하는 단계;
(9) 현미, 유색보리, 귀리 및 검은콩을 4.5~5.5:1.6~2.4:1.6~2.4:0.8~1.2 중량비율로 혼합한 곡물에 상기 (4)단계의 제조한 약용식물 혼합 추출액을 0.9~1.1:1.2~1.4(w:v) 비율로 첨가한 후 취반한 곡물밥을 35~45℃에서 44~52시간 동안 건조한 후 분쇄하여 혼합 곡물 분말을 제조하는 단계; 및
(10) 스프 총 중량 기준으로, 상기 (9)단계의 제조한 혼합 곡물 분말 65~75 중량%, 상기 (1)단계의 제조한 식용곤충 혼합 분말 16~24 중량% 및 상기 (8)단계의 제조한 약용식물 분말 8~12 중량%를 혼합하는 단계를 포함하는 식용곤충을 이용한 스프의 제조방법.The method of claim 3,
(1) After mixing green tea leaves in the washed edible insects at a weight ratio of 84 ~ 90:10 ~ 16, and then steamed for 1 to 2 minutes at 90 ~ 100 ℃, and dried for 20 to 28 hours at 55 ~ 65 ℃ Preparing an edible insect mixture powder by roasting and grinding for 5 to 7 minutes at 150 to 170 ° C;
(2) 10 to 15 times (v / w) of water was added to the dried fruit and barberry fruit at 55-65 ° C for 20-28 hours, and extracted at 90-100 ° C for 16-20 hours, followed by filtration. And preparing a barberry fruit extract;
(3) steaming the mugwort for 1 to 2 minutes at 90 to 100 ° C., and adding water 10 to 15 times to extract for 8 to 10 hours at 90 to 100 ° C. to prepare the mugwort extract;
(4) based on the total weight of the medicinal plant mixture extract, 36 ~ 44% by weight of the 칡 extract prepared in step (2) and 27 ~ 33% by weight of the lychee fruit extract and 27 ~ 33 weight of the prepared mugwort extract of step (3) Preparing a medicinal plant mixture extract by mixing%;
(5) heating the turmeric for 3 to 5 minutes at 90 to 100 ° C., drying at 55 to 65 ° C. for 20 to 28 hours, and then grinding to prepare the turmeric powder;
(6) swelling and squeezing stalks and scavenging at 90 ~ 100 ℃ for 1 to 2 minutes and dried for 16 to 20 hours at 55 ~ 65 ℃ and then crushed to prepare a sashimi powder and scavenging powder;
(7) preparing the tomato powder by crushing the tomato after drying for 10-14 hours at 45 ~ 55 ℃;
(8) based on the total weight of the medicinal plant powder, 27 ~ 33% by weight of the turmeric powder prepared in the step (5), 18 ~ 22% by weight of the prepared taupe powder of step (6) Preparing a medicinal plant powder by mixing 27 to 33 wt% of the prepared tomato powder in step (7);
(9) 0.9 ~ the medicinal plant mixture extract prepared in the step (4) to grains mixed with brown rice, colored barley, oats and black beans in a weight ratio of 4.5 to 5.5: 1.6 to 2.4: 1.6 to 2.4: 0.8 to 1.2 1.1: 1.2 ~ 1.4 (w: v) to add the ratio of the rice grains prepared after drying for 44-52 hours at 35 ~ 45 ℃ to grind to prepare a mixed grain powder; And
(10) Based on the total weight of the soup, 65 to 75% by weight of the mixed grain powder prepared in step (9), 16 to 24% by weight of the prepared edible insect mixture powder in step (1) and (8) Method for producing a soup using an edible insect comprising the step of mixing 8 ~ 12% by weight of the prepared medicinal plant powder.
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| WO2025127608A1 (en) * | 2023-12-14 | 2025-06-19 | 주식회사 삼다올레 | Method for producing processed food of protaetia brevitarsis larvae having reduced stench |
| KR20250092994A (en) | 2023-12-15 | 2025-06-24 | 농업회사법인 주식회사 흙농 | Vacuum microwave processing system and method for improving the quality and preference of food insect dry matter |
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