KR102026350B1 - Snacks using edible insects and methods for producing them - Google Patents

Abstract

The present invention relates to a simple method for producing a snack using edible insects, and a snack using edible insects. The simple method for producing a snack using edible insects of the present invention comprises: a raw meet grinding step of grinding raw meat; a raw meat salting step of salting the ground raw meat to produce a processed raw meat; an edible insect preparing step of preparing a processed edible insect; a mixing step of producing mixed meat by mixing the processed raw meat, the processed edible insect, and a minor ingredient; a processing step of processing the mixed meat; a first cooling step of firstly cooling the processed mixed meat; an inner packaging step of performing inner packaging for the firstly cooled mixed meat; a sterilization step of sterilizing the mixed meat which is inner-packaged; a second cooling step of secondly cooling the sterilized mixed meat; and an outer packaging step of performing outer packaging for the secondarily cooled mixed meat. The raw meat is formed to include one of pork, chicken, beef, mutton, duck, kangaroo meat, and horsemeat. In addition, the snack using edible insects includes a processed raw meat, a processed edible insect, and a minor ingredient, and the minor ingredient includes cheese, natural condiments, natural spices, grains, and an acidity control agent.

Description

Snacks using edible insects and methods for producing them

The present invention relates to a snack using edible insects and a method for manufacturing the same, and more particularly, processed edible insects are processed together with processed raw material meat and subsidiary ingredients to provide a nutritious and potent snack, long-term distribution without a separate food preservative It relates to a snack using a edible insect and a method for producing the same.

In recent years, edible insects have been spotlighted as future foods to save the environment and develop high quality alternative food resources.

The International Food and Agriculture Organization (FAO) is paying attention to insects as an alternative food for the future, and in Korea, the introduction of food insects has been introduced with a temporary request for accreditation to expand the insect market and create income sources for farmers.

Accordingly, the research and development of food using edible insects has been made, but in the case of foods dried simply by edible insects, there are problems such as ugly appearance by consumers.

Therefore, various foods using edible insects such as tteokgalbi, ham, sausage, etc. have been developed, such as "Tteokgalbi containing edible insect oil and its manufacturing method".

These products are made mainly from raw meat and edible insects, and are prepared by adding various seasonings, spices, and food preservatives.

At this time, food preservatives are added as preservatives so that the product can be eaten for a long time, but it can cause gastritis such as salicylic acid, which is a major component of athlete's foot medicine, and propionic acid, which is a small-footed medicine, and therefore it is commonly used to prevent harmful substances. There is a problem that is not safe for children.

In particular, sodium nitrite, which has been frequently used for prolonging shelf life in conventional foods, can cause carcinogens by reacting with heat, which is a great risk.

Therefore, it is necessary to develop a snack using an edible insect having a long shelf life without being harmful to the human body.

The present invention was devised to solve the above problems, and processed processed edible insects together with processed raw material meat and subsidiary ingredients to provide snacks with excellent nutrition and efficacy, using edible insects that can be distributed for a long time without a separate food preservative Its purpose is to provide a snack and a method for producing the same.

In order to solve the above problems, a method for preparing a snack using the edible insect of the present invention comprises: pulverizing raw meat; Raw meat dyeing step of manufacturing the processed raw meat by dyeing the ground raw meat; Edible insect preparation step of preparing a processed edible insect; A mixing step of preparing the mixed meat by mixing the processed raw meat, processed edible insects and raw materials; A processing step of processing the mixed meat; A first cooling step of primary cooling the processed mixed meat; An inner packaging step of wrapping the primary cooled mixed meat; Sterilization step of sterilizing the packaged mixed meat; And a second cooling step of secondary cooling the sterilized mixed meat and an outer packaging step of packaging the second cooled mixed meat, wherein the raw meat includes pork, chicken, beef, lamb, duck, and kangaroo. It may be characterized by including one of meat, horse meat.

In addition, the edible insect preparation step may be characterized by comprising an edible insect smoking step to smoke the edible insect raw material and an edible insect powdering step to prepare a processed edible insect by powdering the smoked edible insects.

In addition, the subsidiary materials include cheese, natural seasonings, natural spices, grains, acidity regulators, the cheese is one of the Halumi cheese, Queso Blanc cheese, Goda cheese, Emmental cheese, Cheddar cheese, Brie cheese, Mozzarella cheese Including the above, the natural seasoning, garlic powder, ginger powder, shiitake mushroom powder, dried shrimp powder, dried apple powder, kelp powder, wild yam powder, green tea salt, mussel powder, anchovy powder, north fish powder, yellow powder Includes, the natural spices, fennel, capers, cayenne pepper, caraway, nutmeg, nutmeg, Coriander, the grains, sorghum, oatmeal, peanuts, oats, millet, soybeans, rye, One or more of glutinous rice, perilla, soybean, mung beans, barley, barley, red beans, brown rice, tea, chia seeds, flax seeds, hemp seeds, amaranth, kamut, teff, chickpea Contains, the acidity regulator , Phosphate, may be characterized in that it comprises one or more of sodium hydroxide, sulfuric acid, citric acid.

In addition, the submaterial may be characterized in that it further comprises one or more of turmeric, rowan, sancho.

In addition, the processing step, characterized in that it comprises a mixed meat filling step of filling the mixed meat in the mold and a mixed meat heating step of heating the filled mixed meat.

In addition, the mixed meat heating step, it may be characterized in that to smoke the filled mixed meat.

In addition, the mixed meat heating step, it may be characterized in that the dried mixed meat filled with heat.

In addition, the processing step may be characterized in that it further comprises a mixed meat fermentation drying step of fermentation drying the heated mixed meat.

In addition, the snack using the edible insect of the present invention includes a processed raw material meat, processed edible insects and subsidiary materials, the subsidiary materials may be characterized in that it comprises cheese, natural seasonings, natural spices, grains, acidity regulator.

According to the snack using the edible insect according to the present invention and a method for producing the same as described above, processed edible insects having a high protein content can be processed together with processed raw material meat and subsidiary ingredients to provide a nutritious and potent snack.

In addition, it is possible to provide a snack using an edible insect having a long shelf life without a separate food preservative.

In addition, the present invention can provide a variety of processed meat products such as sausage, ham, beef jerky as a snack using edible insects.

1 is a flow chart of a snack using an edible insect and a method for producing the same according to an embodiment of the present invention.
Figure 2 is a flow chart showing the edible insect preparation step of the snack and the manufacturing method using the edible insects according to an embodiment of the present invention.
Figure 3 is a flow chart showing the processing step of the snack and the manufacturing method using an edible insect according to an embodiment of the present invention.
Figure 4 is a flow chart showing the mixed meat fermentation drying step of the snack and edible method using the edible insects according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to the specific embodiments, various changes may be made and various embodiments may be provided. In addition, the contents described below should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention.

Like reference numerals used throughout the present specification refer to like elements.

Technical terms used in the present invention are merely used to describe specific embodiments, and it should be noted that they are not intended to limit the present invention, and technical terms used in the present invention are not specifically defined in the present invention. Unless otherwise, the present invention should be construed in the sense generally understood by those skilled in the art, and should not be construed in an excessively inclusive sense or in an excessively reduced sense.

Here, the repeated description, well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention, and detailed description of the configuration will be omitted. Embodiments of the present invention are provided to more completely describe the present invention to those skilled in the art.

Hereinafter, a snack using an edible insect according to a preferred embodiment of the present invention and a manufacturing method thereof will be described in detail with reference to FIGS. 1 to 4.

1 is a flow chart of a snack using an edible insect according to an embodiment of the present invention and a method for producing the same, Figure 2 is a flow chart illustrating a step of preparing an edible insect snack and a method for producing the same using an edible insect according to an embodiment of the present invention , Figure 3 is a flow chart showing the processing step of the snack and food preparation method using an edible insect according to an embodiment of the present invention, Figure 4 is a mixed meat of the snack and food preparation method using an edible insect according to an embodiment of the present invention It is a flow chart showing the fermentation drying step.

As shown in Figures 1 to 4, the snack food manufacturing method using an edible insect according to an embodiment of the present invention is a raw meat grinding step (S100), raw meat dyeing step (S200), edible insect preparation step (S300), mixing step ( S400), the processing step (S500), the first cooling step (S600), the inner packaging step (S700), sterilization step (S800), the second cooling step (S900) and may include an outer packaging step (S1000).

First, the raw meat grinding step (S100) is a step of grinding the raw meat, wherein the raw meat includes one of pork, chicken, beef, lamb, duck, kangaroo meat, horse meat, preferably, based on pork As the shoulder and leg muscles of the front and back, cheek meat, head meat, such as a good binding area can be used.

When using a good binding force, such as the above site when preparing a snack using edible insects, raw meat is not dispersed, there is an advantage of convenient cooking and intake.

However, since this is only an embodiment of the present invention, all ingestible portions may be used.

In addition, the raw meat grinding step (S100) may be secondary grinding the ground raw meat using a ball cutter in order to further finely ground the ground raw meat.

As a result, the texture of the raw meat is softened, and anyone of all ages can easily consume a snack using an edible insect.

Next, the raw meat dyeing step (S200) is a step of manufacturing the processed raw material by mixing the dyeing solution with the ground raw meat, more specifically, with respect to 100 parts by weight of the ground raw meat, mixed with 0.1 to 10 parts by weight of the dyeing agent Processed raw meat can be produced.

At this time, the salt solution contains sake, pepper and vinegar, preferably, may contain 10 to 20 parts by weight, 2 to 4 parts by weight pepper and 4 to 6 parts by weight of vinegar.

Cheongju and pepper can not only eliminate the chopping of raw meat immersed in salt solution, but also enhance flavor.

Vinegar sterilizes the raw meat immersed in the salt solution, thereby preventing the raw meat from being corrupted by the growth of harmful bacteria.

Thereby, not only the inherent meat job of raw meat can be removed, but also the meat is softened.

Next, the edible insect preparation step (S300) is a step to prepare a processed edible insect, wherein the edible insects may include one or more of rice locust, brown mealworm, white spotted flower radish, twin crickets.

Rice locust, which contains about 70% protein per 100 g, contains about three times higher protein than pigs and cattle. As a result, it has recently been spotlighted as a high protein low fat resource and contains a large amount of amino acids, inorganic salts, vitamins and the like.

Brown gourds contain 53% protein, 31% fat, and 9% carbohydrates, making them a high protein source, rich in phosphorus and iron in minerals, and high in vitamin B3 and B5.

White spotted radish contains 55% protein and 17% fat, and contains large amounts of calcium and potassium. In addition, animal experiments have proven effective in restoring liver function.

Singular crickets contain 64.4% protein, 14,4% fat and 13.3% carbohydrates, and 13.8% glutamic acid, a representative flavour.

More specifically, the edible insect powder may include 40 to 50 parts by weight of rice locust and 50 to 60 parts by weight of twin cricket, and preferably, 45 parts by weight of rice locust and 55 parts by weight of twin cricket.

At this time, if the rice locust is less than 40 parts by weight, the total protein content is reduced, if more than 50 parts by weight, there is a problem that the protein is sufficiently contained inefficient in terms of manufacturing cost.

In addition, when the twin crickets are less than 50 parts by weight, the effect of improving the taste is insignificant, and when more than 60 parts by weight, there is a problem that the protein is sufficiently contained inefficient in terms of manufacturing cost.

In addition, the edible insect preparation step (S300) may include an edible insect smoking step (S310) and edible insect powdering step (S320).

Edible insect smoking step (S310) is a step to smoke the edible insect raw material, more specifically, the edible insect raw material can be smoked for 2 to 3 hours at a temperature of 65 ~ 75 ℃.

Preferably, the edible insect raw material may be smoked at 70 ° C. for 2 hours 30 minutes.

At this time, when the temperature of the smoke is less than 65 ℃, the smoke does not occur sufficiently, if it exceeds 75 ℃, there is a problem that the smoke is generated sufficiently inefficient.

Edible insect powdering step (S320) is a step to powder the smoked edible insects, can be processed edible insects by powdering the smoked edible insects.

At this time, the processed edible insects are prepared in powder form by the edible insect powdering step (S320), which is only an embodiment of the present invention, so that the edible insect powdering step (S320) may be omitted and the processed edible insects may be prepared in a barrel. have.

Next, the mixing step (S400) is a step of manufacturing the mixed meat by mixing the processed raw material meat, processed edible insects and subsidiary materials, it can produce a mixed meat at a temperature of 2 ~ 14 ℃.

Accordingly, processed edible insects having a high protein content may be processed together with the processed raw material meat and subsidiary materials to provide a snack having excellent nutrition and efficacy.

At this time, when the mixed meat production temperature is less than 2 ℃, the material is frozen and can not be easily mixed, if it exceeds 14 ℃, the material may be deteriorated.

In addition, the mixed meat may include 1 to 50 parts by weight of processed raw meat, 0.1 to 99 parts by weight of processed edible insects, and 1 to 10 parts by weight of submaterials.

More specifically, 1 to 30 parts by weight of processed raw meat, 0.1 to 50 parts by weight of processed edible insects and 3 to 7 parts by weight of raw materials, preferably, 15 parts by weight of processed raw materials, 25 parts by weight of processed edible insects and 5 parts of raw materials It may include wealth.

At this time, when the content of the processed raw material meat is less than 1 part by weight, the texture of the snack using edible insects is lowered, and if it exceeds 30 parts by weight, there may be a problem that the total protein content of the snack using edible insects is lowered.

In addition, when the processed edible insect content is less than 0.1 parts by weight, the effect of increasing the protein content is insignificant, and if it exceeds 50 parts by weight, there may be a problem that the manufacturing cost increases.

In addition, when the subsidiary material is less than 3 parts by weight, the flavor of the snack using edible insects is lowered, and if it exceeds 7 parts by weight, there may be a problem that the total protein content of the snack using edible insects is lowered.

At this time, the subsidiary materials include cheese, natural seasonings, natural spices, grains and acidity regulators, preferably, 3 to 20 parts by weight of cheese, 1 to 3 parts by weight of natural seasonings, 0.1 to 1 parts by weight of natural spices, 0.1 to Grains It may include 1 part by weight and 0.1 to 0.3 parts by weight of acidity regulator.

At this time, when the cheese content is less than 3 parts by weight, the texture enhancement effect is insignificant, and if it exceeds 20 parts by weight, it may be difficult to feel the natural taste of the processed meat and processed edible insects.

In addition, when the content of natural seasoning is less than 1 part by weight, it is not possible to obtain flavor by each seasoning, and when it exceeds 3 parts by weight, the taste and texture of the seasoning may be excessive, resulting in a decrease in consumer preference.

In addition, when the natural flavoring content is less than 0.1 parts by weight, it is difficult to obtain the respective effects, when it exceeds 1 part by weight, the aroma and taste is excessive, there may be a problem that the consumer's preference decreases.

In addition, when the grain content is less than 0.1 parts by weight, the digestive function and constipation improvement effect is insignificant, and when more than 1 part by weight, a unique texture is highlighted to reduce the consumer's preference.

In addition, when the acidity regulator content is less than 0.1 parts by weight, the acidity control effect is insignificant, and when it exceeds 0.3 parts by weight, it may be harmful to the human body due to excessive intake.

The cheese includes at least one of a halumi cheese, a queso blank cheese, a gouda cheese, an emmental cheese, a cheddar cheese, a brie cheese, and a mozzarella cheese, and more specifically, 1.5 to 10 parts by weight of a halumi cheese and 1.5 to queso blank cheese. It may include 10 parts by weight.

At this time, when the Halumi cheese and the Queso Blanc cheese is less than 1.5 parts by weight, the texture enhancement effect is insignificant, if it exceeds 10 parts by weight, it may cause a problem that it is difficult to feel the natural taste of processed raw meat and processed edible insects.

Halumi cheese is a cheese that is eaten in Cyprus without aging with sheep's milk. Queso Blanc cheese is a fresh cheese that is solidified by adding acid. Both cheeses are known to be easily baked because they do not melt and melt.

In addition, Halumi and Queso Blanc cheeses contain twice as much calcium and other nutrients as regular cheeses, making them ideal for young children and adolescents in the growing season. There is an effect to receive.

Also, cheese is made by adding starter and fermentation process.Halumi cheese, unlike string cheese, which is stretched when hot water is added with only rennet, is high in pH and heating point and does not melt at high temperatures. Good for cooking

Since one of these cheeses is added to the snack, it is easy to mix between processed raw meat, processed edible insects and subsidiary materials during the preparation of snacks, and the flavor and texture can be brought to life and fun to eat.

Natural seasonings include garlic powder, ginger powder, shiitake mushroom powder, dried shrimp powder, dried apple powder, kelp powder, wild yam powder, green tea salt, mussel powder, anchovy powder, north sea flour, and yellow powder. Garlic powder may include 0.1 to 1 parts by weight, dried apple powder 0.5 to 1.5 parts by weight and green tea salt 0.1 to 1 parts by weight.

At this time, when the garlic powder is less than 0.1 parts by weight, the flavor peculiar to garlic powder is insignificant, and when it exceeds 1 part by weight, the overall taste of the snack may be spicy.

In addition, when the dried fruit powder is less than 0.5 parts by weight, the sweet and sour taste peculiar to the dried fruit powder is insignificant, and when the dry fruit powder exceeds 1.5 parts by weight, the sweet and sour taste may become stronger and the consumer's preference may be reduced.

In addition, when the green tea salt is less than 0.1 parts by weight, the antimicrobial effect is insignificant, and when it exceeds 1 part by weight, the salty taste is stronger, the consumer's preference may be reduced.

At this time, garlic powder and ginger powder has a similar effect, garlic is rich in allicin, ginger is rich in ginger rolls and showaol can add a spicy taste to snacks using edible insects. In addition, garlic and ginger are low in calories and low fat, which is effective for dieting.

Shiitake powder contains guanylic acid and beta glucan, which is an anticancer ingredient, which can aid health when ingested. Therefore, it can be used as a seasoning to improve the taste of the food and to enhance the flavor and at the same time can add to the efficacy.

Dried shrimp powder and anchovy powder are good for bone health because they have a lot of calcium, and when added to food, they have a merit to be rich.

In addition, dried fruit powder is added to give a sweet taste, it can be effective in recovering fatigue due to the high vitamin content, it can also give a sour taste can enhance the savory taste of sausage.

Kelp powder is widely known as a natural seasoning to give off the rich flavor of food, and it is rich in dietary fiber, and wild persimmon can supplement calcium and vitamin with delicious taste. Accordingly, when the kelp or wild persimmon powder is added, it may be effective for nutritional supplementation of young children.

Green tea salt is a salt made by mixing coarse salt and green tea powder in a 1: 1 ratio. It has antibacterial effect and is effective for health.

Yellow flour, mussel powder, and northern powder are used as seasonings for raw meat. When used together with sake or flavor liquor, the raw material can be softened so that the seasoning can be better penetrated.

Natural spices are preferred flavors according to different tastes of different consumers, and may include one or more of fennel, capers, cayenne pepper, caraway, nutmeg, nutmeg, coriander.

Fennel is also called fennel, and when ingested, increases the mother's breast milk, is effective in treating women's diseases, and works to alleviate menopausal symptoms. In addition, it promotes edible, improves digestion, and is known to be effective in relieving and sleeping well, and also has an effective effect on weight loss and prevention of obesity effectively for diuretic action. In addition, when added to the meat with the above effects can be eliminated feeling and enjoyment.

Capers have a pungent taste like mustard and a refreshing clear scent, and are used to catch fishy fish and processed edible insects, and can improve the flavor of snacks using edible insects.

Caen pepper is made by drying the raw chili and then powdered, and can be used for the intake of people who enjoy the spicy taste because of the strong spicy taste.

Caraway is used for sweetening and can be used for the intake of sweet people.

Nutmeg is used as a tonic and tonic, and is widely used as a spice. It is slightly spicy and bitter, so it can catch the taste of snacks made with edible insects. In addition, nutmeg (Nutmeg) is one of the nutmeg family, can function as a nutmeg.

Coriander is a herb that has the same flavor as lemon peel and sage.

Cereals include sorghum, oatmeal, peanuts, oats, millet, soybeans, rye, glutinous rice, perilla, soybeans, green beans, yulmu, barley, red beans, brown rice, green tea, chia seeds, flax seeds, ham seeds, amaranth and kamut At least one of Teff, chickpea (Chick Pea), preferably, may include soybeans.

Such grains have different effects, tastes, and textures, but generally have an effect of improving digestion and constipation and improving fat accumulation in the body.

Acidity regulators are food additives that adjust the acidity of foods to an appropriate range, and can increase the preservation effect of snacks using edible insects. In addition, it has an excellent effect on the color and antioxidant of snacks.

At this time, the acidity regulator includes one or more of phosphate, sodium hydroxide, sulfuric acid, citric acid, preferably, may include a phosphate.

In addition, the subsidiary material may further include one or more of turmeric, rowan and sancho, and more specifically, may include turmeric 1 to 3 parts by weight, rowan 1 to 3 parts by weight, and acid to 0.4 to 0.6 parts by weight.

At this time, when the turmeric content is less than 1 part by weight, the effect of catching fishy and squeeze is insignificant, and when it exceeds 3 parts by weight, the unique flavor of turmeric may be highlighted to reduce consumer preference.

In addition, if the ash content is less than 1 part by weight, the efficacy of the mountain ash such as energy improvement and edema relaxation is insignificant, if it exceeds 3 parts by weight, there may be a problem that the ratio of the manufacturing cost increases compared to the effect.

In addition, when the acid content is less than 0.4 parts by weight, the sterilization and detoxification effect and anti-occurrence effect is insignificant, and when it exceeds 0.6 parts by weight, the unique flavor may be highlighted to reduce the consumer's preference.

Turmeric contains a large amount of curcumin, which not only has an antioxidant effect, but also has a fishy and catchy effect when added to dishes.

Rowan is rich in vitamin C, flavonoids, catechins, carotene, sugars, amino acids, etc., and has excellent effects on edema relief as well as energy enhancement.

Sancho contains a component of Sanshool, which gives a spicy taste, has a bactericidal and detoxifying effect, and prevents the occurrence of miscellaneous in fish and meat.

Next, the processing step (S500) is a step of processing the mixed meat, it may include a mixed meat filling step (S510) and mixed meat heating step (S520).

Mixed meat filling step (S510) is a step of filling the mixed meat into the mold, in this case, the frame may be used for casing or beef jerky, etc. used for the manufacture of sausage.

Mixed meat heating step (S520) is a step of heating the filled mixed meat, for example, after the charged mixed meat is put into the smoker, it can be smoked for 2 to 10 hours at a temperature of 70 ~ 80 ℃.

At this time, as the smoked mixed meat is delayed, fat loss and bacterial growth may be delayed, thereby increasing the shelf life without food preservatives.

As another example, the packed mixed meat may be heated to a temperature of 70 ~ 80 ℃, and then dried to 40 to 60% moisture content.

At this time, as the dried mixed meat is dried after heating, the moisture content is lowered and the salinity is increased to increase the shelf life without food preservatives.

However, this is only an embodiment of the present invention, it is also possible to heat the mixed meat filled with steam to 70 ~ 80 ℃ temperature.

In addition, the processing step (S500) may further include a mixed meat fermentation drying step (S530) for fermentation drying the heated mixed meat.

Mixed meat fermentation drying step (S530) may include a spawn seeding step (S531) and mixed meat drying step (S532).

Spawn seeding step (S531) is a step of inoculating spawn seed in the heated mixed meat, wherein the spawn may be Aspergillus duck (Aspergillus oryzae).

Mixed meat drying step (S532) is a step of drying the mixed meat inoculated spawn, can be dried at 50 ~ 70 ℃ temperature for 5-10 hours.

Accordingly, fermentation and drying occurs after spawn inoculation, so that the removal of miscellaneous and active ingredients are not only enhanced, but also easy to digest, thus providing a snack using edible insects that can be consumed by anyone.

At this time, if the drying time is less than 5 hours, fermentation and drying does not occur sufficiently, if more than 10 hours, the texture is overwhelmed by overdrying may reduce the consumer's preference.

Next, the first cooling step (S600) is a step of first cooling the processed mixed meat, it may be cooled for 10 to 30 minutes at 0 ~ 15 ℃.

Accordingly, bacteria can be minimized by quickly passing a temperature range of 15 to 50 ° C. where bacteria and bacteria are easily proliferated.

At this time, when the cooling temperature is less than 0 ° C, the snack may freeze and the texture may be modified. When the cooling temperature exceeds 15 ° C, there is a risk of bacterial and bacterial activation.

Next, the inner packaging step (S700) is a step of packaging the primary cooled mixed meat, it may be vacuum-packed to prevent the primary cooled mixed meat is deteriorated in contact with the external environment.

Accordingly, by blocking the air is a condition that can be activated by bacteria has the effect that can be stored longer.

Next, the sterilization step (S800) is a step of sterilizing the packaged mixed meat, more specifically, can be sterilized for 3 to 30 minutes at 80 ~ 90 ℃.

Accordingly, it is possible to prevent the alteration of snacks and to prolong the shelf life without food preservatives such as sodium nitrite.

At this time, if the sterilization temperature is less than 80 ℃, the sterilization effect is insignificant, if it exceeds 90 ℃, may cause problems that the sterilization is sufficiently inefficient.

In addition, if the sterilization time is less than 3 minutes, the sterilization effect is insignificant, and if it exceeds 30 minutes, there is a problem that it is sufficiently sterilized and inefficient.

Next, the second cooling step (S900) is a step of secondary cooling the sterilized mixed meat, it may be cooled for 10 to 30 minutes at 1 ~ 5 ℃.

At this time, when the cooling temperature is less than 1 ° C, the snack may freeze and the texture may be modified. When the temperature exceeds 5 ° C, there is a risk of bacterial activation.

Next, the outer packaging step (S1000) is a step of outer packaging the secondary cooled mixed meat, it can be packaged in the outer packaging container by using a packaging machine, or by manual packaging.

According to the present invention, a snack using an edible insect can be prepared by the method of preparing a snack using the edible insect as described above.

In addition, snacks using edible insects include processed meat, processed edible insects and subsidiary materials, and the subsidiary materials may include cheese, natural seasonings, natural spices, grains, and acidity regulators.

In addition, the present invention can provide a variety of snacks such as sausage, ham, beef jerky as a snack using edible insects.

In addition, the present invention can provide a snack using an edible insect having a long shelf life without a separate food preservative.

Hereinafter, the present invention described above will be described in more detail with reference to experimental examples and examples. However, the present invention is not necessarily limited to these experimental examples and examples.

Example 1

Pork raw meat is ground, 15 parts by weight of sake, 3 parts by weight of pepper and 5 parts by weight of vinegar are mixed to prepare a salt solution, and then 5 parts by weight of salt solution is mixed and dyed to prepare 100 parts of processed meat. It was. 45 parts by weight of rice locusts and 55 parts by weight of twin crickets were smoked at 70 ° C. for 2 hours and 30 minutes, and then powdered to prepare processed edible insects. 5 parts by weight of Halumi cheese, 5 parts by weight of Queso Blanc cheese, 0.5 parts by weight of garlic powder, 1 part by weight of dried apple powder, 0.5 parts by weight of green tea salt, 0.5 parts by weight of capers, 0.5 parts by weight of soybeans and 0.2 parts by weight of phosphate Subsidiary materials were prepared. 15 parts by weight of processed raw meat, 25 parts by weight of processed edible insects, and 5 parts by weight of raw materials were mixed to prepare mixed meat. After the mixed meat was filled in a square frame, it was put in a smoker and smoked for 5 hours at a temperature of 75 ° C. After inoculation of Aspergillus oryza seed, it was dried at 60 ° C. for 7 hours, and cooled first at 7 ° C. for 20 minutes. The first cooled mixed meat was vacuum packed and then sterilized at 85 ° C. for 15 minutes. The sterilized mixed meat was cooled at 3 ° C. for 20 minutes and then externally packaged using a packaging machine to prepare snacks using edible insects.

Example 2

A snack using an edible insect was prepared in the same manner as in Example 1 except for mixing 2 parts by weight of turmeric, 2 parts by weight of ash, and 0.5 parts by weight of acidic acid.

Comparative Example 1

A snack using an edible insect was prepared in the same manner as in Example 1, except that the mixed meat was smoked, first cooled, and vacuum packed.

Comparative Example 2

Commercially prepared dry edible wheat worm snacks were purchased and prepared.

Experimental Example 1 Evaluation of Condition and Taste According to Expiration Date

In order to determine the shelf life of Examples 1 and 2 and Comparative Examples 1 and 2, the bacteria were stored in the same refrigeration condition (refrigerated at a temperature of 5 ° C.) for 24 hours, 48 hours, 72 hours, 5 days, and 1 week for one week. The expiration date was confirmed through microbiological test and taste evaluation of E. coli.

The microbiological test applied the general measurement method for general bacteria and E. coli group, and taste evaluation was performed by 50 food experts for each sample very good (9 points), excellent (7 points), good (6 points), and ingestible. (4 points) and no intake (0 points) were expressed as random values and the scores were averaged. (Rounded to two decimal places)

The results are shown in the following [Table 1].

division 24 hours 48 hours 72 hours 5 days one week Example 1 General bacteria 8.0x10 ² 8.1 x 10 ² 8.2 x 10 ² 8.4 x 10 ² 8.6x10 ² Coliform group <10 <10 <10 <10 <10 flavor 8.2 8.3 8.0 7.7 7.5 Example 2 General bacteria 8.1 x 10 ² 8.2 x 10 ² 8.3 x 10 ² 8.5 x 10 ² 8.7 x 10 ² Coliform group <10 <10 <10 <10 <10 flavor 8.3 8.5 8.3 7.9 7.7 Comparative Example 1 General bacteria 8.7 x 10 ² 9.7 x 10 ² 12.4 x 10 ² 15.4 x 10 ² 18.3 x 10 ² Coliform group <10 <10 <10 <10 <10 flavor 7.4 7.2 6.9 6.4 5.8 Comparative Example 2 General bacteria 9.2 x 10 ² 10.5 x 10 ² 13.7 x 10 ² 17.8 x 10 ² 21.2 x 10 ² Coliform group <10 <10 <10 <10 <10 flavor 7.4 7.8 6.7 5.2 4.9

(General bacteria unit: number per 1ml) As shown in Table 1, Examples 1 and 2 and Comparative Examples 1 and 2 did not exceed the values of the general bacteria and E. coli group, but the smoking, primary cooling and vacuum packaging steps It can be seen that Comparative Examples 1 and 2 not included show a rapid bacterial increase after 72 hours.

In addition, even in the case of taste initially, Examples 1 and 2 and Comparative Examples 1 and 2 did not show much difference, but after 72 hours, it can be seen that a sharp change in taste occurs.

Accordingly, it can be seen that the shelf life of the present invention including the fume, primary cooling and vacuum packaging steps is improved.

Experimental Example 2 Sensory Test

In order to measure the taste, flavor and palatability of Examples 1 and 2 and Comparative Examples 1 and 2, a sensory test was carried out.

The panel selected 20 adult males and 20 adult females and evaluated them by the 5-point scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good).

The results are shown in the following [Table 2].

Example 1 Example 2 Comparative Example 1 Comparative Example 2 flavor 4.7 4.6 3.1 4.2 zest 4.6 4.8 2.8 3.2 Symbol 4.5 4.6 3.0 3.7

As a result of the above [Table 2], it can be seen that the taste, flavor and palatability of Examples 1 and 2 are superior to Comparative Examples 1 and 2. It can be seen that turmeric, rowan and sancho affect the flavor and palatability of snacks using edible insects.

Although the embodiments of the present invention have been described above with reference to the accompanying drawings, it will be understood that those skilled in the art may implement the present invention in other specific forms. Accordingly, the embodiments described above are exemplary in all respects and not restrictive.

Claims (9)

In the manufacturing method of snacks using edible insects,
Raw meat grinding step of grinding the raw meat;
Raw meat dyeing step of manufacturing the processed raw meat by dyeing the ground raw meat;
Edible insect preparation step of preparing a processed edible insect;
A mixing step of preparing the mixed meat by mixing the processed raw meat, processed edible insects and raw materials;
A processing step of processing the mixed meat;
A first cooling step of primary cooling the processed mixed meat;
An inner packaging step of wrapping the primary cooled mixed meat;
Sterilization step of sterilizing the packaged mixed meat;
A second cooling step of secondly cooling the sterilized mixed meat and
An outer packaging step of packaging the secondary cooled mixed meat;
The raw meat,
Including pork, chicken, beef, lamb, duck, kangaroo, and horse meat,
The submaterial is
3 to 20 parts by weight of cheese, 1 to 3 parts by weight of natural seasonings, 0.1 to 1 parts by weight of natural spices, 0.1 to 1 parts by weight of cereals, 0.1 to 0.3 parts by weight of acidity regulator,
It further comprises 1 to 3 parts by weight of turmeric, 1 to 3 parts by weight of rowan and 0.4 to 0.6 parts by weight of acid
The cheese,
Include one or more of the Halumi cheese, Queso Blanc cheese, Godda cheese, Emmental cheese, Cheddar cheese, Brie cheese, Mozzarella cheese,
The natural seasoning,
Garlic powder, ginger powder, shiitake mushroom powder, dried shrimp powder, dried apple powder, kelp powder, wild yam powder, green tea salt, mussel powder, anchovy powder, north fish powder, yellow powder
The natural spices,
Fennel, capers, cayenne pepper, caraway, nutmeg, nutmeg, coriander,
The grains,
Sorghum, Oatmeal, Peanut, Oat, Millet, Soybean, Rye, Glutinous Rice, Perilla, Soybean, Mung Bean, Yulmu, Barley, Red Bean, Brown Rice, Chajo, Chia Seed, Flaxseed, Hemp Seed, Amaranth, Kamut, Tef (Teff), one or more of Chick Pea,
The acidity regulator,
One or more of phosphate, sodium hydroxide, sulfuric acid, citric acid,
The processed edible insects,
A method for preparing a snack using an edible insect comprising 40 to 50 parts by weight of rice locust and 50 to 60 parts by weight of a pair of crickets.
The method of claim 1,
The edible insect preparation step,
Edible insect smoking step to smoke raw edible insects and
Method for preparing a snack using an edible insect powder comprising the edible insect powdering step of preparing the processed edible insects by powdering the smoked edible insects.
delete delete The method of claim 1,
The processing step,
Mixed meat filling step of filling the mixed meat in the frame and
Method of manufacturing a snack using edible insects comprising a mixed meat heating step of heating the filled mixed meat.
The method of claim 5,
The mixed meat heating step,
Method for producing a snack using edible insects, characterized in that the smoked mixed meat filled.
The method of claim 5,
The mixed meat heating step,
Method of producing a snack using edible insects, characterized in that the dried mixed meat filled with heat.
The method of claim 5,
The processing step,
The method of manufacturing a snack using edible insects further comprising a mixed meat fermentation drying step of fermentation and drying the heated mixed meat.
Snacks using edible insects,
Processing raw materials including meat, processed edible insects and subsidiary materials,
The submaterial is
3 to 20 parts by weight of cheese, 1 to 3 parts by weight of natural seasonings, 0.1 to 1 parts by weight of natural spices, 0.1 to 1 parts by weight of cereals, 0.1 to 0.3 parts by weight of acidity regulator,
Further comprising 1 to 3 parts by weight of turmeric, 1 to 3 parts by weight of rowan and 0.4 to 0.6 parts by weight of acid
The processed edible insects,
Snacks using an edible insect comprising 40 to 50 parts by weight of rice locust and 50 to 60 parts by weight of twin crickets.

Images