KR102082115B1 - Manufacturing method of healthy foods using protaetia brevitarsis - Google Patents
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 굼벵이를 이용한 건강식품의 제조방법에 관한 것으로, (a) 굼벵이를 세척하고 80 ~ 200℃의 스팀으로 1 ~ 2시간 동안 살균 소독하는 단계; (b) 상기 살균 소독된 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 1차 건조시키는 단계; (c) 상기 1차 건조시킨 굼벵이는 홍삼진액과 흑마늘진액이 혼합된 복합진액을 60 ~ 70℃로 가열하여 5 ~ 15시간 동안 함침시키는 단계; (d) 상기 복합진액에 함침시킨 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 2차 건조시키는 단계; (e) 상기 2차 건조시킨 굼벵이를 젤라틴 수용액으로 코팅하는 단계; (f) 상기 젤라틴 수용액으로 코팅된 굼벵이를 미강과 검은깨가 혼합된 복합분말을 부착시키는 단계로 이루어지는 것을 특징으로 한다.
본 발명의 굼벵이를 이용한 건강식품의 제조방법은 굼벵이를 살균 소독하여 독성을 제거하고 건조시킨 상태로 가공함으로써 분말, 환, 정제, 캡슐, 액상 등과 같은 형태로 제조되는 제품에 비해 소비자가 굼벵이의 함량을 신뢰할 수 있고 제조공정이 더욱 위생적이며, 또한 찬 성질을 갖는 굼벵이에 따뜻한 성질을 가진 홍삼과 흑마늘로 된 복합진액을 함침시키고 젤라틴 수용액을 이용하여 미강과 검은깨로 된 복합분말을 부착시킴으로써 소화흡수율을 높이고 영양성분을 보강함과 아울러 식감을 향상시키게 되는 효과가 있다.
따라서 본 발명의 굼벵이를 이용한 건강식품은 고영양분의 식재료를 남녀노소 누구나 거부감 없이 섭취할 수 있으며, 장기간 보관이 가능하고 휴대가 간편하여 사람의 건강을 유지 및 회복시킬 수 있으므로 굼벵이의 소비를 촉진하여 생산농가의 수익을 획기적으로 증진시킬 것으로 기대된다.The present invention relates to a method for producing health food using slugs, which comprises: (a) washing slugs and sterilizing for 1 to 2 hours with steam at 80 to 200 ° C; (b) first drying the sterilized slugs for 24 to 72 hours in a dryer at 60 to 80 ° C; (C) the first dried slugs are impregnated for 5 to 15 hours by heating the complex essence mixed with red ginseng extract and black garlic extract to 60 ~ 70 ℃; (d) secondary drying the slugs impregnated in the complex sediment for 24 to 72 hours in a dryer at 60 to 80 ° C .; (e) coating the second dried slugs with an aqueous gelatin solution; (F) characterized in that consisting of the step of adhering the composite powder mixed with rice bran and black sesame to the slugs coated with the gelatin aqueous solution.
The manufacturing method of the health food using slugs of the present invention is the content of slugs by consumers compared to the product manufactured in the form of powder, pills, tablets, capsules, liquids, etc. by disinfecting and disinfecting slugs and processing them in a dried state. Digestive absorption rate is impregnated by impregnating complex slugs with red ginseng and black garlic having warm properties to slugs having cold properties and attaching complex powders with rice bran and black sesame using gelatin solution. Increase the nutrition and enhance the texture as well as the effect.
Therefore, the health food using slugs of the present invention can be consumed by anyone of men and women of high nutritious ingredients without a sense of rejection, and can be stored for a long time and easy to carry, so as to maintain and restore the health of the slugs to promote consumption of slugs It is expected to significantly increase the profits of producers.
Description
본 발명은 굼벵이를 이용한 건강식품의 제조방법에 관한 것으로, 더욱 상세하게는 굼벵이를 살균 소독하고 건조시킨 후 홍삼과 흑마늘이 혼합된 복합진액을 함침시키고 미강과 검은깨가 혼합된 복합분말을 부착시킴으로써 영양성분 및 식감을 개선하여 고영양분의 건강식품을 거부감 없이 섭취할 수 있으며, 또한 장기간 보관이 가능하고 휴대가 간편한 굼벵이를 이용한 건강식품의 제조방법에 관한 것이다.The present invention relates to a method for producing a health food using slugs, and more particularly, by sterilizing and disinfecting slugs and drying them, impregnating the complex juice mixed with red ginseng and black garlic, and attaching the mixed powder mixed with rice bran and black sesame seeds. The present invention relates to a method for preparing a health food using slugs, which can be consumed without refusing high nutritional foods by improving nutrition and texture.
흰점박이꽃무지(White-spotted flower chafer, Protaetia brevitarsis seulensis)는 딱정벌레목(Coleoptera) 꽃무지과(Cetoniinae)에 속하는 곤충으로 한국, 일본, 대만, 중국, 유럽에 분포하는데, 7월 상순부터 출현하여 출현빈도가 가장 높은 시기는 8월 상순이고 일부 성충으로 월동하는 개체도 있으나, 대부분은 2령 내지 3령 유충으로 월동한다.White-spotted flower chafer, Protaetia brevitarsis seulensis) are Coleoptera (Coleoptera) flowers mujigwa (insects belonging to Cetoniinae) for distribution in Korea, Japan, Taiwan, China, Europe, seven to emerge months from the beginning of the appearance frequency is highest when the beginning of August and some adults Overwintering individuals, but most of them overwinter to 2 to 3 larvae.
흰점박이꽃무지 유충을 칭하는 굼벵이는 오래전부터 약용으로 쓰이고 있었는데, 「동의보감」에는 굼벵이의 성질은 약간 차고 맛이 짜며 약한 독이 있는 약재로, 간에서 비롯되는 질병(간암, 간경화, 간염, 유방암, 누적된 피로의 해소)과 옆구리 결린데, 눈의 군살, 복수가 차서 헛배가 부른데, 월경불통, 시력감퇴, 백내장, 금창, 한후풍, 악성종기, 구내염, 파상풍, 치질과 치루, 중풍 등의 성인병을 치료하는데 탁월한 효과가 있으며, 젖(乳汁)도 잘 나오게 한다고 기록되어 있다. 또한, 「대한약전규격집」에는 굼벵이는 천연항생단백질인 프로테신을 함유하여 강장 및 간기능 증진에 도움을 준다고 명시되어 있으며, 「본초강목」에서는 간질환과 시력감퇴, 종기, 성인병 등에 탁월한 효능이 있는 것으로 적혀있다.Slugs, called white-spotted larvae, have long been used for medicinal purposes. In `` Bomb's consent '', slugs have a slightly cold, salty, weakly poisonous herb. Relieves tired fatigue) and flanks of the eyes, swelling of the eyes, vengeful cold, flatulence, dysmenorrhea, macular degeneration, cataracts, gold swelling, cold aftermath, malignant boils, stomatitis, tetanus, hemorrhoids and dental fever, stroke It is said to have an excellent effect on the treatment, and it is said to make milk well. In addition, the Korean Pharmacopoeia Standards stated that slugs contain protesin, a natural antibiotic protein, which helps to promote tonicity and liver function, while `` herbaceous wood '' has excellent effects on liver disease, decreased vision, boils and adult diseases. It is written to be present.
상기 굼벵이는 단백질, 지방, 무기물질 등이 풍부할 뿐만 아니라 악혈과 어혈을 풀어주고 제거하는 혈액순환 활성화 기능이 있는 것으로, 근육과 뼈가 손상되어 쑤시고 아픈 증상, 여자의 생리가 끊어지고 배가 아픈 경우, 산모의 젖이 잘 안 나오는 경우, 산후에 차가운 바람을 맞은 경우, 목구멍이 마비된 증상, 단독, 치루, 옹저 등의 증상을 치료하는 약재로 굼벵이가 사용될 수 있다. 또 간의 기능을 강화시키고 간경화로 발생하는 복수를 내려주는 효과가 있고 간암에도 특효가 있는 것으로 알려져 있다.The slugs are not only rich in protein, fat, and inorganic substances, but also have blood circulation activation functions to release and remove bleeding blood and blood, and sore muscles and bones, sore and painful symptoms, and women's menstruation are broken and stomach aches. If the mother's milk is not good, after a cold wind after the postpartum, slugs can be used as a medicine to treat symptoms such as numbness of the throat, alone, larvae, and onggi. It is also known to strengthen liver function and lower the ascites caused by cirrhosis of the liver and is effective in liver cancer.
최근에 굼벵이를 대상으로 기능성 분석을 위한 연구가 활발히 진행되고 있으나, 곤충의 식품화는 외형적 혐오감 및 유해세균, 악취 등의 문제가 있으므로 이러한 문제를 해결할 수 있는 새로운 가공방법이 필요한 실정이다.Recently, research on the functional analysis of slugs has been actively conducted, but since insectization of foods has problems such as external aversion, harmful bacteria, and bad smell, a new processing method is needed to solve such problems.
이에 대하여 많은 기능성 식품이 시중에 출시되고 있는데, 대한민국 공개특허 제10-2010-0121907호에서는 굼벵이가루 60중량%, 마늘가루 20중량%, 양파가루 5중량%, 감초가루 5중량% 등을 혼합하고 여기에 환을 만들기 위한 접착력을 가진 찹쌀가루 10중량%를 가미하여 그 혼합물에서 나오는 유효성분과 특성 및 해독성, 특유의 맛으로 인하여 굼벵이의 안 좋은 맛이 중화됨은 물론 맛 좋고 먹기 좋은 건강식품 꽃무지굼벵이 환 및 그 제조방법을 개발하였다.On the contrary, many functional foods are on the market. In Korean Patent Laid-Open Publication No. 10-2010-0121907, slug powder 60% by weight, garlic powder 20% by weight, onion powder 5% by weight, licorice powder 5% by weight, etc. In addition to 10% by weight of glutinous rice flour with adhesive power to make a ring, the active ingredients, properties, detoxification, and unique taste from the mixture neutralize the bad taste of the slug, as well as delicious and easy-to-eat healthy foods. The ring and its manufacturing method were developed.
또한, 동 등록특허 제10-1474649호에는 성숙된 생굼벵이를 채취하여 생굼벵이에 20-30℃의 물을 분사하거나 흘려 생굼벵이 표면의 먼지나 이물질을 씻어내는 세척공정과, 상기 세척한 생굼벵이를 20-30℃로 된 2-5% 소금물과 0.2-0.4% 아세트산 용액에 1-2시간 담가두어 생굼벵이의 몸속 이물질을 제거하는 이물질 배출공정과, 상기 이물질 배출공정을 거친 굼벵이를 70-80℃ 열풍으로 생굼벵이 때의 40-50중량%가 될 때까지 건조시키는 반건공정과, 상기 반건공정을 거친 굼벵이를 파, 양파, 생강, 녹차가루, 녹차잎 중에서 적어도 하나 이상을 무쇠 솥에 넣어 60-70℃에서 20분간 서서히 저어주면서 볶은 후 140-150℃의 고열에서 10분간 빨리 저어주면서 볶아주는 덖음공정과, 상기 덖음공정을 거친 굼벵이를 90-100℃의 열풍으로 생굼벵이 때의 20중량%가 될 때까지 완전히 건조시키는 완건공정과, 상기 완건공정을 거쳐 가공된 건조굼벵이에, 밀가루 또는 박력분과 조미료 및 향신료를 가미하여 만든 반죽을 도포한 후 도포한 성형물을 180-200℃의 오븐에서 20-30분간 구워내어 스낵을 제조하는 공정으로 이루어지는 굼벵이를 주원료로 하는 스낵의 제조방법을 개시하고 있다.In addition, the Patent No. 10-1474649 has a washing step of washing the dust or foreign substances on the surface of the raw slugs by spraying or flowing water of 20-30 ℃ to the raw slugs by collecting mature raw slugs, and the washed raw slugs Soaking in a 2-5% brine and 0.2-0.4% acetic acid solution at 20-30 ℃ for 1-2 hours to remove foreign substances in the body of raw slugs, and the slugs that went through the foreign substance discharge process 70-80 The semi-drying process is dried until the temperature reaches 40-50% by weight in the hot ginseng and at least one of leek, onion, ginger, green tea powder, and green tea leaves is added to the cast iron pot. Stir fry slowly at -70 ℃ for 20 minutes, then stir for 10 minutes at 140-150 ℃ high heat, and 20% by weight of slug after the simmering process with hot air at 90-100 ℃ Wan until Complete drying process and drying dough processed through the above drying process, apply dough made by adding flour or forceful ingredients, seasonings and spices, and then baked coating 20-30 minutes in an oven at 180-200 ℃ Disclosed is a method for producing a snack using a slug as a main ingredient, which is a step of preparing a snack.
또한, 동 공개특허 제10-2016-0099973호를 보면, 굼벵이와 땅콩새싹을 각각 별도의 세척기에 넣어 깨끗하게 세척하는 세척단계와; 세척된 굼벵이와 땅콩새싹을 각각 건조기에서 70∼200℃의 분위기 온도로 1∼3시간 동안 건조시키는 건조단계와; 건조된 굼벵이와 땅콩새싹 및 볶은 찹쌀을 분쇄기에 넣어 미세 분말로 분쇄하는 분쇄단계와; 건조된 굼벵이 분말 15중량%, 건조된 땅콩새싹 분말 45중량%, 볶은 찹쌀 분말 20중량%, 감초와 유향으로 이루어진 감미제 20중량%를 혼합기에 넣은 후 고르게 혼합한 후 살균하는 혼합·살균단계와; 혼합·살균된 분말을 환(丸)이나 정제(錠劑) 또는 캡슐형태로 제조하는 성형단계를 포함하는 것을 특징으로 하는 새싹 채소와 굼벵이를 혼합·이용한 건강식품의 제조방법이 기재되어 있다.In addition, the Patent Publication No. 10-2016-0099973, a washing step of washing cleanly put slugs and peanut sprouts in a separate washing machine; Drying the washed slugs and peanut sprouts for 1 to 3 hours at an ambient temperature of 70 to 200 ° C. in a dryer; A grinding step of grinding dried slugs, peanut sprouts, and roasted glutinous rice into fine powder; Mixing and sterilizing the dried slug powder 15% by weight, dried peanut sprout powder 45% by weight, roasted glutinous rice powder by weight 20% by weight, a sweetener consisting of licorice and frankincense in a mixer and then evenly mixing and sterilizing; A method for producing a health food comprising a mixture of sprouted vegetables and slugs, which comprises a molding step of preparing the mixed and sterilized powder in the form of a pill, tablet or capsule, is described.
또한, 동 공개특허 제10-2016-0032851호에는 a1) 우화되기 전 굼벵이 상태의 흰점박이 꽃무지, 인진쑥, 다시마, 쥐눈이콩, 찹쌀, 산초, 감초를 포함하는 7가지 재료를 준비하는 단계; a2) 상기 7가지 재료 중 흰점박이 꽃무지는 -45 ~ 4℃ 정도에서 10 ~ 24시간 동안 저온 건조를 시키고, 상기 7가지 재료 중 나머지 인진쑥, 다시마, 쥐눈이콩, 찹쌀, 산초, 감초를 건조기에 넣고 20 ~ 50℃에서 8 ~ 12시간 그리고 40 ~ 60℃에서 12 ~ 24시간 건조를 시키는 단계; a3) 상기 건조된 7가지 재료인 흰점박이 꽃무지, 인진쑥, 다시마, 쥐눈이콩, 찹쌀, 산초, 감초를 분쇄하여 분말화하는 단계; a4) 상기 7가지 분말 재료의 100중량% 대비 5 ~ 30중량% 꿀을 첨가하여 혼합하고 반죽하는 단계; a5) 상기 반죽한 재료를 4 ~ 10℃에서 24 ~ 30시간 안정화하는 단계; a6) 상기 안정화된 재료를 3 ~ 6g 무게의 환으로 생성하여 탄자화하는 단계를 포함하는 것을 특징으로 하는 흰점박이 꽃무지를 주재료로 하는 환의 제조방법을 기재하고 있다.In addition, Korean Patent Application Laid-Open No. 10-2016-0032851 includes a1) preparing seven ingredients including white spotted anchovy, ginseng, kelp, kelp, glutinous rice, sancho, and licorice in a slug-like state before being allegorized; a2) The white spotted flower radish among the seven ingredients is dried at a low temperature for about 10 to 24 hours at about -45 to 4 ° C., and the remaining phosphorus mugwort, kelp, mouse eye, glutinous rice, sancho and licorice among the seven ingredients are dried. Putting 8 to 12 hours at 20 to 50 ° C. and 12 to 24 hours at 40 to 60 ° C .; a3) pulverizing the dried seven ingredients of white spotted flower radish, injin mugwort, kelp, rod eye bean, glutinous rice, sancho and licorice; a4) mixing and kneading by adding 5-30 wt% honey to 100 wt% of the seven powder materials; a5) stabilizing the kneaded material at 4 ~ 10 ℃ 24 ~ 30 hours; a6) it describes a method for producing a ring made of white spotted flower anchovy, characterized in that it comprises the step of producing a stabilized material in a ring of 3 to 6g weight and carbonizing it.
그리고 동 등록특허 제10-1723206호에서는 흰점박이 꽃무지 유충 추출물, 말뼈 추출물, 현미, 영지, 헛개나무 열매, 당귀 및 감초를 포함하되, 상기 흰점박이 꽃무지 유충 추출물은 88 내지 92 중량%, 말뼈 추출물은 4 내지 6 중량%, 현미는 2 내지 4 중량%, 영지는 0.5 내지 1.5 중량%, 헛개나무 열매는 0.4 내지 0.6 중량%, 당귀는 0.2 내지 0.3 중량%, 감초는 0.2 내지 0.3 중량%가 포함되는 것을 특징으로 하는 흰점박이 꽃무지 유충 추출물을 함유하는 건강보조식품용 환을 개발하였으며, 그 외에도 수많은 시도가 있는 것으로 조사된다.And the Patent No. 10-1723206 in white spotted radish larvae extract, horse bone extract, brown rice, ganoderma lucidum, hollyhock fruit, donkey and licorice, the white spotted radish larvae extract is 88 to 92% by weight, horse bone 4 to 6% by weight of extract, 2 to 4% by weight of brown rice, 0.5 to 1.5% by weight of ganoderma lucidum, 0.4 to 0.6% by weight of fruit tree, 0.2 to 0.3% by weight of Angelica, 0.2 to 0.3% by weight of licorice It has been developed a supplement for health supplements containing white spotted flower larvae extract, characterized in that it is included, in addition to a number of attempts have been investigated.
한편, 본 발명은 유충상태의 굼벵이를 액상이나 분말, 환, 정제, 캡슐 등으로 가공하여 그 형태를 변형시키는 공정을 거치지 않고 그대로 이용함으로써 제조가 간편하고 소비자에게 굼벵이의 함량에 따르는 신뢰성을 보장할 수 있으며, 이에 따뜻한 성질을 가진 홍삼과 흑마늘로 된 복합진액, 미강, 검은깨 등을 결합시킴으로써 굼벵이의 소화흡수율을 높이고 영양성분을 보강함과 아울러 식감을 향상시킨 굼벵이를 이용한 건강식품의 제조방법을 개발하여 본 발명을 완성하였다.On the other hand, the present invention by processing the larvae in the larvae state liquid or powder, pill, tablets, capsules, etc. without using the process to modify the form is easy to manufacture and ensure the reliability according to the content of slugs to consumers By combining red ginseng with black ginseng with warm properties, rice bran, black sesame seeds, etc., it increases the digestive absorption rate of slugs, reinforces nutrients, and improves the texture. Developed to complete the present invention.
본 발명은 굼벵이를 살균 소독하여 독성을 제거하고 건조시킨 후 홍삼과 흑마늘이 혼합된 복합진액을 함침시킨 다음, 젤라틴 수용액을 이용하여 미강과 검은깨가 혼합된 복합분말을 부착시킴으로써 굼벵이 자체의 영양성분을 보충하여 소화흡수율을 높이고 위생과 식감을 개선하여 고영양분의 건강식품을 거부감 없이 섭취할 수 있으며, 또 장기간 보관이 용이하고 휴대가 간편한 굼벵이를 이용한 건강식품의 제조방법을 제공하는데 그 목적이 있다.The present invention sterilizes slugs to remove toxic and dried, and then impregnates the complex sediment mixed with red ginseng and black garlic, and then attaches the mixed powder mixed with rice bran and black sesame using a gelatin solution to the slugs themselves. The purpose of the present invention is to increase the digestive absorption rate and improve hygiene and texture so that healthy foods of high nutrients can be ingested without a sense of rejection. .
본 발명에 의한 굼벵이를 이용한 건강식품의 제조방법은 (a) 굼벵이를 세척하고 80 ~ 200℃의 스팀으로 1 ~ 2시간 동안 살균 소독하는 단계; (b) 상기 살균 소독된 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 1차 건조시키는 단계; (c) 상기 1차 건조시킨 굼벵이는 홍삼진액과 흑마늘진액이 혼합된 복합진액을 60 ~ 70℃로 가열하여 5 ~ 15시간 동안 함침시키는 단계; (d) 상기 복합진액에 함침시킨 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 2차 건조시키는 단계; (e) 상기 2차 건조시킨 굼벵이를 젤라틴 수용액으로 코팅하는 단계; (f) 상기 젤라틴 수용액으로 코팅된 굼벵이를 미강과 검은깨가 혼합된 복합분말을 부착시키는 단계로 이루어지는 것을 특징으로 한다.Method for producing a health food using slugs according to the present invention comprises the steps of: (a) washing the slugs and sterilizing for 1 to 2 hours with steam at 80 ~ 200 ℃; (b) first drying the sterilized slugs for 24 to 72 hours in a dryer at 60 to 80 ° C; (C) the first dried slugs are impregnated for 5 to 15 hours by heating the complex essence mixed with red ginseng extract and black garlic extract to 60 ~ 70 ℃; (d) secondary drying the slugs impregnated with the complex sediment in a dryer at 60 to 80 ° C. for 24 to 72 hours; (e) coating the second dried slugs with an aqueous gelatin solution; (F) characterized in that consisting of the step of adhering the composite powder mixed with rice bran and black sesame to the slugs coated with the gelatin aqueous solution.
본 발명의 바람직한 실시예에 따르면, 상기 (c)단계에서의 복합진액은 고형분 함량 1 ~ 3중량%의 홍삼진액 및 고형분 함량 10 ~ 20중량%의 흑마늘진액을 사용하되, 상기 홍삼진액과 흑마늘진액은 1 : 0.5 ~ 2의 중량비율로 혼합되며, 상기 복합진액은 추가적으로 당도 50 ~ 80브릭스(Brix)의 사과농축액을 1 ~ 3중량%의 비율로 포함할 수도 있다.According to a preferred embodiment of the present invention, the complex juice in step (c) is used red ginseng extract of 1 to 3% by weight of solid and black garlic extract of 10 to 20% by weight of solid content, the red ginseng extract and black garlic extract Silver 1: It is mixed in a weight ratio of 0.5 to 2, the complex juice may additionally contain an apple concentrate of 50 to 80 Brix (Brix) sugar in a ratio of 1 to 3% by weight.
그리고 상기 (e)단계에서의 젤라틴 수용액은 젤라틴 분말을 40 ~ 80℃의 온수에서 용융시켜 사용하며, 상기 (f)단계에서의 복합분말은 미강과 검은깨가 5 : 0.5 ~ 2의 중량비율로 혼합되는데, 상기와 같은 단계를 거쳐 제조되는 건강식품은 굼벵이의 건조중량 50 ~ 60%이고, 수분함량 10 ~ 20중량%인 것을 특징으로 하고 있다.And the gelatin solution in step (e) is used to melt gelatin powder in hot water of 40 ~ 80 ℃, the composite powder in step (f) is rice bran and black sesame seeds in a weight ratio of 5: 0.5 ~ 2. Although mixed, the health food produced through the above steps is characterized in that the dry weight of the slugs 50 to 60%, the water content of 10 to 20% by weight.
본 발명의 굼벵이를 이용한 건강식품의 제조방법은 굼벵이를 살균 소독하여 독성을 제거하고 건조시킨 상태로 가공함으로써 분말, 환, 정제, 캡슐, 액상 등과 같은 형태로 제조되는 제품에 비해 소비자가 굼벵이의 함량을 신뢰할 수 있고 제조공정이 더욱 위생적이며, 또한 찬 성질을 갖는 굼벵이에 따뜻한 성질을 가진 홍삼과 흑마늘로 된 복합진액을 함침시키고 젤라틴 수용액을 이용하여 미강과 검은깨로 된 복합분말을 부착시킴으로써 소화흡수율을 높이고 영양성분을 보강함과 아울러 식감을 향상시키게 되는 효과가 있다.The method of manufacturing a health food using slugs of the present invention disinfects slugs and removes toxicity and processes them in a dried state so that the amount of slugs is increased by consumers compared to products manufactured in the form of powder, pills, tablets, capsules, liquids, and the like. Digestive absorption rate is impregnated by impregnating complex slugs of red ginseng and black garlic with warm properties to slugs having cold properties and by attaching complex powders of rice bran and black sesame using gelatin solution. Increase the nutrition and enhance the texture as well as the effect.
따라서 본 발명의 굼벵이를 이용한 건강식품은 고영양분의 식재료를 남녀노소 누구나 거부감 없이 섭취할 수 있으며, 장기간 보관이 가능하고 휴대가 간편하여 사람의 건강을 유지 및 회복시킬 수 있으므로 굼벵이의 소비를 촉진하여 생산농가의 수익을 획기적으로 증진시킬 것으로 기대된다.Therefore, the health food using slugs of the present invention can be consumed by anyone of all ages, without sensation of high-nutrition ingredients, and can be stored for a long time and easy to carry to maintain and restore human health, thereby promoting consumption of slugs It is expected to significantly increase the profits of producers.
도 1은 본 발명에 따른 굼벵이를 이용한 건강식품의 제조방법을 나타내는 공정순서도이다.
도 2는 본 발명에 따라 제조된 굼벵이를 이용한 건강식품을 나타내는 실물사진이다.1 is a process flow chart showing a method for manufacturing a health food using a slug according to the present invention.
Figure 2 is a real picture showing a health food using a slug prepared according to the present invention.
이하에서는 도면을 참조하여 본 발명의 굼벵이를 이용한 건강식품의 제조방법에 관하여 상세하게 설명하기로 하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 예시하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, with reference to the drawings will be described in detail with respect to the manufacturing method of the health food using the slug of the present invention, which is illustrated to the extent that it can be easily carried out self-invention having ordinary knowledge in the art to which the present invention belongs It does not mean that the technical spirit and scope of the present invention are limited by this.
도 1에 도시된 바와 같이, 본 발명의 굼벵이를 이용한 건강식품의 제조방법은 (a) 굼벵이를 세척하고 80 ~ 200℃의 스팀으로 1 ~ 2시간 동안 살균 소독하는 단계; (b) 상기 살균 소독된 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 1차 건조시키는 단계; (c) 상기 1차 건조시킨 굼벵이는 홍삼진액과 흑마늘진액이 혼합된 복합진액을 60 ~ 70℃로 가열하여 5 ~ 15시간 동안 함침시키는 단계; (d) 상기 복합진액에 함침시킨 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 2차 건조시키는 단계; (e) 상기 2차 건조시킨 굼벵이를 젤라틴 수용액으로 코팅하는 단계; (f) 상기 젤라틴 수용액으로 코팅된 굼벵이를 미강과 검은깨가 혼합된 복합분말을 부착시키는 단계의 순으로 이루어진다.As shown in Figure 1, the manufacturing method of the health food using the slugs of the present invention (a) washing the slugs and sterilized for 1 to 2 hours with steam at 80 ~ 200 ℃; (b) first drying the sterilized slugs for 24 to 72 hours in a dryer at 60 to 80 ° C; (C) the first dried slugs are impregnated for 5 to 15 hours by heating the complex essence mixed with red ginseng extract and black garlic extract to 60 ~ 70 ℃; (d) secondary drying the slugs impregnated with the complex sediment in a dryer at 60 to 80 ° C. for 24 to 72 hours; (e) coating the second dried slugs with an aqueous gelatin solution; (f) attaching the slugs coated with the aqueous solution of gelatin to the composite powder mixed with rice bran and black sesame seeds.
본 발명에서 사용하는 굼벵이는 딱정벌레목(Coleoptera) 꽃무지과(Cetoniinae)에 속하는 흰점박이꽃무지(White-spotted flower chafer, Protaetia brevitarsis seulensis)의 유충으로서, 농가에서 식용으로 키우는 굼벵이는 통상적으로 퇴비더미가 아닌 볏짚이나 톱밥을 발효시켜 사료로 주는데, 이러한 급이를 통하여 장내 미생물을 감소시키고 곤충 특유의 악취를 감소시킬 수 있다. 그렇지 않으면 위생 문제라던가 맛에 문제가 있기 때문이다.Slugs used in the present invention are white spotted flower chafer belonging to Coleoptera (Certoniinae), Protaetia brevitarsis As a caterpillar of seulensis , slugs that are raised for food at farms usually ferment rice straw or sawdust, not compost heaps, as feed, which can reduce intestinal microflora and odor-specific odors. Otherwise, there are problems with hygiene and taste.
상기 흰점박이꽃무지는 알, 유충, 번데기, 성충의 시기를 거치는 완전변태를 하는 곤충으로, 식품의약품안전처에서는 2014년 8월 흰점박이꽃무지 유충을 한시적 식품원료로 지정하였다가 2017년 1월 일반 식품원료로 지정함에 따라 현재 대량 생산하고 있는 사육농가가 많이 형성되어 있다.The white spotted radish is a fully transformed insect that passes through the period of eggs, larvae, pupae and adulthood. The Ministry of Food and Drug Safety designated the white spotted radish larva as a temporary food ingredient in January 2017. As a general food ingredient, there are many farming farms that are currently mass-producing.
이러한 흰점박이꽃무지 유충, 즉 굼벵이는 오래전부터 주로 부스럼 치료나 통증 완화 등에 활용하였으나, 현재는 단백질 함량이 풍부해 식용으로도 사용할 수 있으며, 닭 가슴살의 단백질 함량은 100g당 23 ~ 25g인데 비해 수분을 제거한 굼벵이의 100g당 단백질 함량은 58g 정도이고 지방 함량은 100g당 18g 정도이다. 즉, 굼벵이는 육류에 비해 단백질 함유량이 평균 2배 이상 높으며, 무기질, 필수 및 비필수 아미노산, 비타민 등이 풍부하고 지방의 대부분이 수용성 지방으로 이루어져 있어 곤충이 함유하고 있는 영양성분이 인체에 용이하게 흡수될 수 있는 것이다.These white spotted larvae, ie, slugs, have long been used mainly for treating swelling and pain relief, but now they are rich in protein and can be used for food. The protein content of chicken breast is 23-25g per 100g. The protein content of 100g of slugs removed is about 58g and the fat content is about 18g per 100g. In other words, slugs have more than twice as much protein as meat, and are rich in minerals, essential and non-essential amino acids and vitamins, and most of the fat is made up of water-soluble fats. It can be absorbed.
본 발명은 상기와 같은 굼벵이를 이용하여 건강식품을 제조하기 위한 것으로, (a)단계는 굼벵이를 세척하고 80 ~ 200℃의 스팀으로 1 ~ 2시간 동안 살균 소독하는 과정인데, 통상적으로 굼벵이의 사육환경은 23℃ 내지 27℃의 사육온도를 유지하는 것이 바람직하며, 3령 유충을 사용하여 2일 내지 4일 동안 굶기면서 배변을 유도한 다음, 굼벵이를 세척하고 80 ~ 200℃의 스팀으로 1 ~ 2시간 동안 살균 소독함으로써 독성이 제거되고 식용으로서의 위생적인 상태를 유지하게 된다.The present invention is to produce a health food using the slugs as described above, step (a) is a process of washing the slugs and sterilizing for 1 to 2 hours with steam at 80 ~ 200 ℃, usually breeding slugs The environment is preferably maintained at a breeding temperature of 23 ℃ to 27 ℃, induction of bowel deficiency by starving for 2 to 4 days using a third larva, then wash slugs and steam 1 ~ 80 ~ 200 ℃ Sterilization for 2 hours eliminates the toxicity and maintains the hygienic condition as an edible food.
또한, (b)단계는 상기 살균 소독된 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 1차 건조시키는 과정으로, 이로 인하여 굼벵이의 수분 함량이 처음의 10 ~ 20중량% 정도로 유지되도록 함으로써 냄새를 제거할 뿐만 아니라 섭취시의 적합한 식감을 유지하고 장기간 보관이 가능하게 되는바, 상기 범위를 벗어나 건조하는 경우에는 부패가 용이하고 식감이 불량하게 되는 등 제품의 품질과 보관에 문제가 발생될 수 있음은 물론이다.In addition, step (b) is the process of first drying the sterilized sterilized slugs for 24 to 72 hours in a dryer of 60 ~ 80 ℃, thereby maintaining the moisture content of the slugs to the first 10 to 20% by weight It not only removes the smell but also maintains the proper texture at the time of ingestion and enables long-term storage. If it is dried outside the above ranges, it becomes easy to rot and poor texture, resulting in problems in product quality and storage. Of course it can.
그리고 (c)단계는 상기 1차 건조시킨 굼벵이에 홍삼진액과 흑마늘진액이 혼합된 복합진액을 60 ~ 70℃로 가열하여 5 ~ 15시간 동안 함침시키는 과정으로, 이로 인하여 굼벵이의 찬 성질을 완화시키고 영양성분이 보강되어 섭취시의 맛과 소화흡수율이 향상됨은 물론 굼벵이 특유의 냄새가 완전히 제거되어 식감이 우수하게 된다.And step (c) is a process of impregnating the first dried dry slugs with red ginseng extract and black garlic extract to 60 ~ 70 ℃ impregnation for 5 to 15 hours, thereby alleviating the cold properties of slugs Enhancement of nutrients improves the taste and digestive absorption rate of ingestion, as well as eliminating the unique smell of slugs, resulting in excellent texture.
참고로, 홍삼(Korean red ginseng)은 우리나라 사람들이 건강을 위해 가장 오랫동안 애용하고 있는 대표적인 약용식품 중의 하나로서, 말리지 않은 인삼(Panax ginseng C. A. Meyer)의 뿌리를 증기나 그 밖의 방법으로 익혀서 말린 것이며, 바쁜 일상 속에서 떨어지기 쉬운 면역력 증진에 도움을 줄 수 있는 것으로 알려져 있어 많은 사람들이 챙겨먹고 있다. 홍삼은 혈소판 응집억제를 통한 혈액흐름, 기억력 개선, 항산화, 피로 개선까지 식품의약품안전처로부터 5가지 기능을 인정받았으며, 본 발명에서 사용하는 홍삼진액은 인삼을 증포해서 만든 것으로 고형분 1 ~ 3중량%, 홍삼사포닌 2㎎/g 이상을 함유하는 것이 바람직하다.For reference, red ginseng (Korean red ginseng) is one of the longest used medicinal foods for the health of Korean people, and is dried and dried by steam or other methods of roots of Panax ginseng CA Meyer. Many people are eating because it is known to help boost immunity, which is easy to fall off in busy life. Red ginseng has been recognized by the Ministry of Food and Drug Safety for blood flow, memory improvement, antioxidant, and fatigue through platelet aggregation inhibition. The red ginseng extract used in the present invention is made by adding ginseng to solids 1 to 3% by weight. It is preferable to contain red ginseng saponin 2 mg / g or more.
또한, 상기 흑마늘진액은 특별한 제한이 있는 것은 아니지만 고형분 함량 10 ~ 20중량%인 것을 사용하면 식감이 가장 우수한데, 이는 피를 맑게 하여 혈행을 좋게 하고 몸의 피로감을 줄일 뿐만 아니라 회복을 도와 몸을 튼튼하게 만들어 주며, 흑마늘이 가진 살균효과와 항균작용으로 피부를 건강하게 만들어 준다고 알려져 있다. 그뿐 아니라 흑마늘 속에 들어 있는 안토시아닌 성분은 항산화 작용을 하고 활성 산소의 활동을 억제하여 세포의 노화를 막아주고 면역력이 강화시키며, 글루타치온 성분은 간을 해독해 주고 폴리페놀 성분은 피부 미용과 면역력 강화에도 좋다고 알려져 있다.In addition, the black garlic concentrate is not particularly limited, but when used with a solid content of 10 to 20% by weight, the texture is the best, which clears the blood to improve blood circulation and reduce the fatigue of the body as well as help the body to recover It is known to make it strong and to make skin healthy by antibacterial and antibacterial action of black garlic. In addition, the anthocyanin in black garlic prevents antioxidant activity and inhibits the activity of free radicals, preventing cell aging and strengthening immunity, glutathione detoxifying the liver, and polyphenols are good for skin care and immunity. Known.
상기 (c)단계에서는 홍삼진액과 흑마늘진액이 1 : 0.5 ~ 2의 중량비율로 혼합된 복합진액을 60 ~ 70℃로 가열하여 5 ~ 15시간 동안 함침시킴에 의해 건조된 굼벵이 육질 사이로 적절한 양의 복합진액이 용이하게 침습된다.In the step (c), red ginseng extract and black garlic extract are mixed in a weight ratio of 1: 0.5 to 2, and the dried slugs are dried by impregnation for 5 to 15 hours by heating to 60 to 70 ° C for an appropriate amount of meat. Complex sediment easily invades.
또한, 상기 복합진액은 추가적으로 당도 50 ~ 80브릭스(Brix)의 사과농축액을 1 ~ 3중량%의 비율로 포함하여 맛을 향상시킬 수도 있는바, 사과는 따뜻한 성질의 과일로 소화흡수가 잘 되므로 속을 편하게 하고 갈증을 없앨 뿐만 아니라 설사를 그치게 하고 위장을 튼튼하게 하는 것으로 알려져 있어 이를 소량 포함하는 것이 음식궁합으로 볼 때 더욱 바람직하다. 본 발명에서 사용될 수 있는 과일로는 사과 외에도 복숭아, 앵두, 매실, 모과, 밤, 석류, 무화과, 살구 등을 들 수 있다.In addition, the complex juice may further improve the taste by containing an apple sugar concentrate of 50 to 80 Brix (Brix) in a ratio of 1 to 3% by weight, so that the apple is digested and absorbed into a warm fruit, so the genus It is known to ease and eliminate thirst as well as to stop diarrhea and strengthen the stomach, so it is more desirable to include a small amount of food compatibility. In addition to apples, fruits that may be used in the present invention include peach, cherry, plum, quince, chestnut, pomegranate, fig, apricot and the like.
다음으로, (d)단계는 상기 복합진액에 함침시킨 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 2차 건조시키는 과정으로, 이로부터 살균 및 장기간 보관이 가능하게 된다.Next, step (d) is a process of secondary drying the slugs impregnated in the complex sewage for 24 to 72 hours in a dryer at 60 ~ 80 ℃, from which sterilization and long-term storage is possible.
그리고 (e)단계는 상기 2차 건조시킨 굼벵이를 젤라틴 수용액으로 코팅하는 과정을 거침으로써 그 표면에 미강과 검은깨가 혼합된 복합분말을 안전하게 부착시킬 수 있는데, 젤라틴(Gelatin)은 동물의 피부, 뼈 등에 존재하는 단백질인 콜라겐(Collagen)의 유도물질로서, 동물의 피부나 뼈 및 근육조직을 산이나 알칼리로 처리한 후 끓여서 추출한 것으로, 알약과 연고 등 의약품이나 화장품, 젤리 등의 식품제조에 활용되는 등 산업적으로 매우 다양하게 이용되고 있다.In the step (e), the secondary dried slugs are coated with a gelatin solution to safely attach a composite powder containing rice bran and black sesame seeds to the surface thereof. Gelatin is a skin of an animal, It is an inducer of collagen, a protein that is present in bones. It is extracted by treating animal skin, bones and muscle tissues with acid or alkali, and then boiling them, and they are used for foods such as pills, ointments, cosmetics, and jelly. It is being used in various ways industrially.
상기 젤라틴은 소화가 잘되는 순수한 단백질 식품이지만 영양적으로 몇 가지 아미노산이 결핍된 불완전 단백질이다. 첨가물을 넣지 않은 과립 형태의 젤라틴은 거의 맛과 냄새가 없으며, 색은 엷은 노랑 내지 갈색 빛을 띤다. 일반적으로 젤라틴은 잘게 갈아 설탕, 향미료, 산, 색소와 혼합하여 이용하기도 하며, 상온에서 밀봉된 용기 안에 건조시킨 상태로 보관하면 장기간 안정하다. 물이나 액체에 담그면 수분을 흡수해 부풀어 오르고 액체가 가열되면 부푼 부분이 녹아 교질성의 졸(sol) 상태가 되어 점성이 증가하지만 냉각하면 굳어져 겔(gel)을 형성한다. 겔 상태는 고온에서 졸 상태로 변화가 가능하며, 졸은 다시 냉각시킴에 따라 겔로 되돌아간다. 겔 및 졸 상태의 형성기간 및 유연성의 정도는 단백질과 당의 농도, 그리고 온도에 영향을 받는다.The gelatin is a pure protein food that is well digestible but is an incomplete protein that is nutritionally deficient in several amino acids. Gelatin in the form of granules without additives has almost no taste and odor, and the color is pale yellow to brown. Generally, gelatin is finely ground and mixed with sugar, spice, acid, and pigment, and it is stable for a long time when stored in a sealed container at room temperature. When immersed in water or liquid, it absorbs water and swells, and when the liquid is heated, the swollen part melts to form a colloidal sol, which increases in viscosity, but when cooled, it hardens to form a gel. The gel state can be changed from the high temperature to the sol state and the sol returns to the gel as it cools again. The duration of formation and the degree of flexibility of the gel and sol states are affected by protein and sugar concentrations and by temperature.
이러한 젤라틴은 콜라겐과 마찬가지로 장의 손상을 예방하고 소화관의 내막을 개선하여 침투성과 새는 장 증후군을 예방하는데 도움이 되며, 소화 시스템 내부에 음식, 박테리아 및 효모로부터 입자를 유지하고 염증을 유발하는 혈류로 누출을 방지하기 때문에 소화관의 가장 중요한 방어선 중 하나라고 생각할 수 있다. 또한, 적절한 소화 및 영양 흡수에 필요한 위산 분비를 생성하는 능력을 향상시킬 수 있으며, 젤라틴의 글리신은 위장에 건강한 점막 안감을 복원하고 소화 효소와 위산의 균형을 유지하는데 중요하다고 알려져 있다.Like collagen, these gelatins help prevent intestinal damage and improve the lining of the digestive tract, preventing permeability and leaky bowel syndrome, leaking into the bloodstream, which keeps particles from food, bacteria and yeast inside the digestive system and inflames It can be considered one of the most important line of defense of the digestive tract. In addition, it is possible to improve the ability to produce gastric acid secretion necessary for proper digestion and nutrient absorption, and it is known that glycine of gelatin is important for restoring healthy mucosal lining in the stomach and balancing digestive enzymes and gastric acid.
본 발명에서는 상기와 같은 이유로 농도 1 ~ 2% 정도의 젤라틴 수용액을 사용하는 것이 바람직하며, 이는 열을 가하면 재차 용액으로 되고 40℃ 이하로 냉각하면 탄력이 있는 겔로 된다.In the present invention, it is preferable to use an aqueous solution of gelatin having a concentration of about 1% to 2% for the above reason, which becomes a solution again when heat is applied and becomes an elastic gel when cooled to 40 ° C. or less.
마지막 (f)단계는 상기 젤라틴 수용액으로 코팅된 굼벵이를 미강과 검은깨가 혼합된 복합분말을 부착시키는 과정으로서, 미강은 분말상태로 사용하고 검은깨는 살짝 볶아서 사용하는 것이 흡수율을 높일 수 있는데, 상기 미강과 검은깨는 5 : 0.5 ~ 2의 중량비율로 혼합하는 것이 검은깨로 인한 지방의 함량 과다를 적절하게 조절할 수 있다.The final step (f) is a process of adhering the composite powder mixed with the rice bran and black sesame to the slug coated with the gelatin solution, the rice bran is used in powder form and the black sesame is slightly roasted to increase the absorption rate. Mixing rice bran and black sesame seeds at a weight ratio of 5: 0.5 to 2 can adequately control the fat content due to black sesame seeds.
상기 미강은 현미 껍질배아로서 가바(감마아미노낙산, GABA), 감마오리자놀, 알파토코페롤, 리놀레산, 옥타코사놀, 비타민 B1/B2/B6, 식이섬유 등 쌀에 있는 모든 영양소가 거의 미강에 밀집되어 있으며, 이러한 미강을 갈아서 가루로 만든 것이 바로 미강분말이다.The rice bran is a brown rice hull embryo that contains almost all of the nutrients in rice such as gaba (gammaaminobutyric acid, GABA), gamma-olizanol, alphatocopherol, linoleic acid, octacosanol, vitamin B1 / B2 / B6, and dietary fiber. The rice bran is ground into powdered rice.
그리고 검은깨에는 레시틴 성분이 함유되어 있어 신진대사 및 혈액순환에 좋고 지방산과 아미노산이 풍부하여 회복기 환자에 좋다. 예로부터 중국에서는 깨 중에서도 검정 참깨인 흑임자를 불로장수식품이라 하여 귀중하게 여겨왔다. 요리에서 검은색을 내기 위한 고명이나 조미료, 소스 등의 용도로 사용되지만 깨는 통째로 먹으면 소화가 안 되고 거의 흡수가 되지 않기 때문에 살짝 볶거나 갈아서 사용하는 것이 효과적이다.The black sesame seeds contain lecithin, which is good for metabolism and blood circulation, and is rich in fatty acids and amino acids, which is good for recovery patients. Since ancient times, black sesame, black sesame among black sesame, has been regarded as valuable food. In cooking, it is used for garnish, seasoning, sauce, etc., but it is indigestible and hardly absorbed.
참고로, 참기름은 다른 식물성 기름과 달리 산화가 잘 일어나지 않는 특성을 지니는데, 이는 항산화 물질인 세사미놀이 산화를 강력히 억제하기 때문이다. 상기 검은깨에는 흰 참깨에 없는 M-100이라는 성분이 있는데, 이는 강력한 항산화 성분으로 암억제 작용을 하는 것으로 나타났으며, 비타민 E, 칼슘, 셀레늄 등이 많아 노화방지에 매우 효과적이고 흰머리가 나는 것을 방지한다고 알려져 있다.For reference, sesame oil has a characteristic that oxidation does not occur unlike other vegetable oils because the antioxidant sesameol strongly inhibits oxidation. The black sesame seeds contain M-100, which is not found in white sesame seeds, which are potent antioxidants, which have been shown to act as cancer suppressors. Vitamin E, calcium, selenium, etc. It is known to prevent.
본 발명은 원래의 형태가 그대로 유지된 건조상태의 굼벵이에 홍삼진액과 흑마늘진액이 혼합된 복합진액을 함침시킨 후 젤라틴 수용액을 이용하여 미강과 검은깨가 혼합된 복합분말을 부착시킨 건강식품으로서, 찬 성질을 갖는 굼벵이에 따뜻한 성질을 갖는 상기 복합진액과 복합분말을 적절하게 결합시킴으로써 소화흡수율을 높이고 영양성분을 보강함과 아울러 우수한 식감을 가지기 때문에 남녀노소 누구에게나 부작용 없이 고영양분의 생체식품을 거부감 없이 섭취할 수 있고 장기간 보관이 가능할 뿐만 아니라 휴대가 간편한 건강식품을 위생적으로 제조할 수 있는 것이다.The present invention is a health food to which the mixed powder mixed with rice bran and black sesame using gelatin aqueous solution after impregnating the complex swell mixed with red ginseng juice and black garlic essence in the dry slugs in the original form, By appropriately combining the complex powder and the complex powder having a warm nature with the slugs having a cold property to increase digestion absorption, reinforcing nutrients, and having an excellent texture. In addition to being able to ingest and store for a long time, it is possible to manufacture hygienic foods that are easy to carry.
상기와 같이 제조되는 건강식품 100중량부에 대하여 굼벵이의 건조중량은 50 ~ 60% 범위로 굼벵이 원료의 함량을 일정하게 관리할 수 있으며, 전체적인 수분함량은 10 ~ 20중량% 정도로 유지함으로써 유통기간을 1년 이상 유지할 수 있는 것으로 조사되었다.The dry weight of the slugs can be constantly controlled in the range of 50 to 60% based on 100 parts by weight of the health food prepared as described above, and the distribution period is maintained by maintaining the overall moisture content of about 10 to 20% by weight. It was found to be able to maintain for more than one year.
이상에서 살펴본 바와 같이, 본 발명에 의해 제조되는 굼벵이를 이용한 건강식품은 수많은 실험을 거쳐 완성되었으나, 이하에서는 당업자가 용이하게 이해하고 실시할 수 있을 정도의 바람직한 실시예를 통하여 본 발명을 설명한다.As described above, the health food using the slugs produced by the present invention has been completed through a number of experiments, the following describes the present invention through a preferred embodiment that can be easily understood and practiced by those skilled in the art.
[실시예]EXAMPLE
전체 사육기간이 대략 90 ~ 110일 정도의 3령 굼벵이를 선별하여 분리한 후 세척하고 80 ~ 200℃의 스팀으로 1 ~ 2시간 동안 살균 소독한 다음, 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 1차 건조시킨다. 상기 1차 건조시킨 굼벵이는 홍삼진액과 흑마늘진액이 1 : 1의 중량비로 혼합된 복합진액을 60 ~ 70℃로 가열하여 5 ~ 15시간 동안 함침시키고 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 2차 건조시킨 후 젤라틴 수용액으로 코팅하고 미강과 검은깨가 5 : 1의 중량비로 혼합된 복합분말을 부착시켜서 [도 2]의 실물사진에 나타낸 바와 같은 건강식품을 제조하였다.The whole breeding period is about 90-110 days, three-stage slugs are screened and separated, washed, sterilized for 1-2 hours with steam at 80-200 ℃, and then 24-72 hours in a dryer at 60-80 ℃. Dry first. The primary dried slugs are red ginseng extract and black garlic extract mixed with 1 ~ 1 weight ratio of the complex jinjeul heated to 60 ~ 70 ℃ impregnated for 5 to 15 hours and in a dryer of 60 ~ 80 ℃ for 24 to 72 hours After the second drying was coated with a gelatin aqueous solution and attached to the composite powder mixed with rice bran and black sesame in a weight ratio of 5: 1 to prepare a health food as shown in the real picture of FIG.
[실험예]Experimental Example
상기 실시예의 방법으로 제조된 건강식품을 경북 성주군에 거주하는 10세 이상 60세 이하의 관능검사 평가원 50인에 대해 5점 척도 기호도 검사(5: 매우 좋다, 4: 좋다, 3: 보통, 2: 나쁨, 1: 매우 나쁨)를 실시하였으며, 그 평가결과에 대한 평균치를 아래 [표 1]에 나타내었다.A five-point scale preference test (50: very good, 4: good, 3: normal, 2 :) for 50 sensory evaluation testers aged 10 to 60 years old who lived in Seongju-gun, Gyeongbuk, Korea. Bad, 1: very bad), and the average value of the evaluation results is shown in Table 1 below.
상기 [표 1]에서와 같이, 본 발명의 제조방법에 의한 굼벵이를 이용한 건강식품은 기존의 분말, 환, 정제, 캡슐, 액상 등과 같은 형태로 가공되는 제품에 비해 굼벵이의 함량을 신뢰할 수 있고 독특한 외관과 적절한 조직감, 그리고 좋은 풍미와 함께 고소한 맛을 갖고 있으며, 특히 찬 성질을 갖는 굼벵이에 따뜻한 성질을 가진 식재료를 결합시킴으로써 소화흡수율을 높이고 영양성분을 보강함과 아울러 식감이 우수하므로, 남녀노소 누구에게나 거부감이나 부작용 없이 고영양분의 건강식품을 섭취할 수 있음을 확인하였다.As shown in Table 1, the health food using slugs according to the manufacturing method of the present invention is reliable and unique in the content of slugs compared to products processed in the form of powder, pills, tablets, capsules, liquids, etc. It has a savory taste with appearance, proper texture, and good flavor. Especially, by combining cold ingredients with warm ingredients, it improves digestion absorption, enhances nutrients, and has excellent texture. It has been confirmed that it is possible to consume high-nutrition healthy foods without any feelings of rejection or side effects.
또한, 본 발명의 굼벵이를 이용한 건강식품은 장기간 보관이 가능하고 휴대가 간편하여 사람의 건강을 유지 및 증진시킬 수 있으므로, 굼벵이의 소비를 촉진하여 생산농가의 소득 증대를 기대할 수 있다.In addition, since the health food using the slugs of the present invention can be stored for a long time and easy to carry and maintain and promote the health of the person, it is possible to promote the consumption of slugs and increase the income of the producer farm.
Claims (6)
(b) 상기 살균 소독된 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 1차 건조시키는 단계;
(c) 상기 1차 건조시킨 굼벵이는 홍삼진액과 흑마늘진액이 혼합된 복합진액을 60 ~ 70℃로 가열하여 5 ~ 15시간 동안 함침시키는 단계;
(d) 상기 복합진액에 함침시킨 굼벵이를 60 ~ 80℃의 건조기에서 24 ~ 72시간 동안 2차 건조시키는 단계;
(e) 상기 2차 건조시킨 굼벵이를 젤라틴 수용액으로 코팅하는 단계;
(f) 상기 젤라틴 수용액으로 코팅된 굼벵이를 미강과 검은깨가 혼합된 복합분말을 부착시키는 단계;
로 이루어지는 것을 특징으로 하는 굼벵이를 이용한 건강식품의 제조방법.(a) washing slugs and sterilizing with steam at 80-200 ° C. for 1-2 hours;
(b) first drying the sterilized slugs for 24 to 72 hours in a dryer at 60 to 80 ° C;
(C) the first dried slugs are impregnated for 5 to 15 hours by heating the complex essence mixed with red ginseng extract and black garlic extract to 60 ~ 70 ℃;
(d) secondary drying the slugs impregnated in the complex sediment for 24 to 72 hours in a dryer at 60 to 80 ° C .;
(e) coating the second dried slugs with an aqueous gelatin solution;
(f) adhering the composite powder of rice bran and black sesame mixed with the slugs coated with the gelatin aqueous solution;
Method for producing a health food using a slug, characterized in that consisting of.
상기 (c)단계에서의 복합진액은 고형분 함량 1 ~ 3중량%의 홍삼진액 및 고형분 함량 10 ~ 20중량%의 흑마늘진액을 사용하되, 상기 홍삼진액과 흑마늘진액은 1 : 0.5 ~ 2의 중량비율로 혼합되는 것을 특징으로 하는 굼벵이를 이용한 건강식품의 제조방법.The method of claim 1,
In the step (c), the complex juice contains red ginseng extract with a solid content of 1 to 3% by weight and black garlic concentrate with a solid content of 10 to 20% by weight. Method for producing a health food using slugs, characterized in that the mixture.
상기 복합진액은 추가적으로 당도 50 ~ 80브릭스(Brix)의 사과농축액을 1 ~ 3중량의 비율로 포함하는 것을 특징으로 하는 굼벵이를 이용한 건강식품의 제조방법.The method of claim 2,
The complex extract additionally comprises a sugar concentrate of 50 to 80 Brix (Brix) apple juice concentrate of 1 to 3 weight, characterized in that the manufacturing method of health food using slugs.
상기 (e)단계에서의 젤라틴 수용액은 젤라틴 분말을 40 ~ 80℃의 온수에서 용융시켜 사용하는 것을 특징으로 하는 굼벵이를 이용한 건강식품의 제조방법.The method of claim 1,
Gelatin aqueous solution in the step (e) is a method for producing a health food using a slug, characterized in that the gelatin powder is melted in hot water of 40 ~ 80 ℃.
상기 (f)단계에서의 복합분말은 미강과 검은깨가 5 : 0.5 ~ 2의 중량비율로 혼합되는 것을 특징으로 하는 굼벵이를 이용한 건강식품의 제조방법.The method of claim 1,
The composite powder in step (f) is a method of producing a health food using slugs, characterized in that the rice bran and black sesame seeds are mixed in a weight ratio of 5: 0.5 to 2.
상기 (a)단계로부터 (f)단계를 거쳐 제조되는 건강식품은 굼벵이의 건조중량 50 ~ 60%이고, 수분함량 10 ~ 20중량%인 것을 특징으로 하는 굼벵이를 이용한 건강식품의 제조방법.
The method according to any one of claims 1 to 5,
The health food manufactured through the step (a) to (f) is a dry weight of the slugs 50 to 60%, the water content manufacturing method using a health food using slugs, characterized in that 10 to 20% by weight.
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