KR102143376B1 - Gruel comprising Tenebrio molitor and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a patient porridge and a method of manufacturing the same, including the steps of washing the fasting brown larvae; Drying and sterilizing the washed brown larva; Fermenting the dried and sterilized brown mealworm larvae into horseshoe mushroom mycelium; Filtering the fermented brown mealworm larva fermented product to extract extract; Freeze-drying the fermented extract of the brown larvae; Pulverizing the lyophilized brown mealworm fermented extract; And it relates to a method for producing porridge for patients containing brown mealworm larva powder, characterized in that the step of mixing the pulverized brown mealworm larvae fermented extract powder, Gaba rice nurungji crushed product and vegetable crushed product.

Description

[Gruel comprising Tenebrio molitor and manufacturing method thereof]

The present invention relates to a porridge for a patient including a brown meal, and a method for manufacturing the same, and more particularly, to increase digestion and absorption by containing a powder obtained by drying and pulverizing a fermented broth fermented by inoculating a brown mealworm larva with horseshoe mushroom mycelium, The present invention relates to porridge for patients, including brown mealworm, which improves the efficiency of instant production of porridge by increasing the dissolution rate in water with pulverized Gaba rice nurungji, and a method of manufacturing the same.

Recently, the International Food and Agriculture Organization (FAO) has announced a plan to activate edible insects as a food resource in the future as a policy to solve the problem of food shortages caused by diseases or environmental pollution, and interest in this is increasing worldwide. In line with this, in Korea, the Ministry of Food, Agriculture, Forestry and Fisheries announced the "Five-Year Insect Industry Promotion Plan", and accordingly, support for the insect industry has been provided.

Brown mealworms have a dark brown body and a length of about 15㎜. Adults usually lay eggs in cereals. These eggs hatch after 1~2 weeks, and the hatched larva is called a mealworm. The larva becomes a pupa through 9 to 20 molts, and it is allegorized as an adult, nocturnal and distributed worldwide.

Brown meal is a food that has been recognized as an edible insect by the Ministry of Food and Drug Safety, and the powder of brown meal larvae contains 56.7% protein, 29.9% fat, and 5% chitin, and contains linoleic acid, linolenic acid, and hexacosanoic acid. It contains about 36% and is known to be effective in anti-cancer, removal of free radicals in the human body, and anti-aging. It is a food using brown gooseberries, and processed powder, snacks, insect meat, and insect fish paste are being manufactured and sold.

Although research and development of foods using brown mealworms is actively underway, chitin, a major component of insect shells, is a type of polysaccharide composed of amino sugars and has a problem of low digestion and absorption rate.

On the other hand, as a conventional prior art that made it possible to supply nutritional food to those with difficulty swallowing by containing brown meal, Korean Patent No. 1746111 is a semi-solid jelly form including brown meal meal, maltodextrin, sugar, gelling agent, etc. Disclosed is a food manufacturing method.

However, there is still a demand for the development of foods that are more nutritionally superior and palatable and easy for patients to consume while decomposing the chitin component of the brown mealworm shell to improve digestion and absorption.

Republic of Korea Registration No. 10-1746111 (2017.06.05)

Accordingly, it is an object of the present invention to provide a method for producing porridge for patients with improved digestion and absorption rate by decomposing chitin on the surface of the skin of the brown meal into low molecules.

In addition, another object of the present invention is to increase the dissolution rate to be dissolved in water by containing the pulverized Gaba rice nurungji during the production of porridge, thereby producing porridge for patients containing brown mealworm that can produce porridge in an efficient manner within a short time. To provide a way.

Washing the larvae of the dead fasting brown meal for a patient including the brown meal according to an embodiment of the present invention in order to achieve the above object;

Drying and sterilizing the washed brown larva;

Fermenting the dried and sterilized brown mealworm larvae into horseshoe mushroom mycelium;

Filtering the fermented brown mealworm larva fermented product to extract extract;

Freeze-drying the fermented extract of the brown larvae;

Pulverizing the lyophilized brown mealworm fermented extract; And

And mixing the pulverized brown mealworm larvae fermented extract powder, crushed Gaba rice nurungji, and pulverized vegetable.

In the step of fermenting the brown mealworm larvae into horseshoe mushroom mycelium, 10 parts by weight of the horseshoe mushroom mycelium were inoculated with respect to 100 parts by weight of the brown mealworm larva and fermented for 24 hours or more.

The vegetable pulverized product is characterized in that it contains any one or more selected from carrots, spinach, broccoli and seaweed.

The mixing step of the brown mealworm larva fermentation extract powder, the crushed Gaba rice nurungji and the vegetable crushed product includes 20 to 30 parts by weight of the pulverized brown mealworm larva extract powder based on 100 parts by weight of the total mixture, and 30 to 30 parts by weight of the crushed Gaba rice nurungji. It is characterized in that mixing 40 parts by weight and 30 to 40 parts by weight of the pulverized vegetable.

It characterized in that it further comprises the step of adding 80 to 100 parts by weight of water at a temperature of 80 to 100°C based on 100 parts by weight of a mixture of the brown mealworm larva fermented extract powder, pulverized Gaba rice and pulverized vegetables. .

In addition, the present invention includes porridge for a patient containing the powdered larvae of brown meal prepared by the above manufacturing method.

According to the present invention, chitin, which is the main component of the skin of the larvae, can be decomposed into low molecules through the process of fermenting the larvae into horseshoe mushroom mycelium, and the digestion and absorption rate is improved by containing the extract powder of the larvae larvae decomposed into small molecules. Improved porridge can be manufactured.

In addition, it can provide porridge with shortened manufacturing time by increasing the dissolution rate that dissolves in water by containing the pulverized Gaba rice nurungji.

1 is a schematic diagram showing a method of manufacturing porridge for a patient including a brown meal according to the present invention.
Figure 2 is a graph showing the result of measuring the fermentation efficiency after fermenting the larvae of brown meal with horseshoe mushroom mycelium according to the present invention.

Since the present invention can apply various transformations and have various embodiments, specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. However, this is not intended to limit the present invention to a specific embodiment, it is to be understood to include all changes, equivalents, and substitutes included in the spirit and scope of the present invention.

The terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the application, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or a combination of them described in the specification, but one or more other features or It is to be understood that the presence or addition of numbers, steps, actions, components, parts, or combinations thereof does not preclude the possibility of preliminary exclusion.

The manufacturing method of porridge for patients containing brown mealworm according to the present invention comprises the steps of washing the fasted brown mealworm larvae; Drying and sterilizing the washed brown larva; Fermenting the dried and sterilized brown mealworm larvae into horseshoe mushroom mycelium; Filtering the fermented brown mealworm larva fermented product to extract extract; Freeze-drying the fermented extract of the brown larvae; Pulverizing the lyophilized brown mealworm fermented extract; And mixing the pulverized brown mealworm larvae fermented extract powder, the pulverized Gaba rice nurungji, and the pulverized vegetable.

The fasted brown gourd may preferably be fasted for 1 to 5 days, more preferably for 3 to 5 days. If the fasting period is less than 1 day, foreign substances in the intestine may not be sufficiently removed, and if it is longer than 5 days, insects may die or nutritional status may deteriorate. By inducing bowel movements, all foreign substances in the intestine can be removed.

The step of washing the brown mealworm larvae includes washing the brown mealworm larvae several times in flowing water, and the temperature of the flowing water may be any temperature, but washing 3 to 4 times in flowing water at a temperature of 20 to 30℃ It is preferable to go through the step of, and through such a washing step, the toxin remaining outside the brown meal can be effectively removed.

At this time, the drying and sterilization step of the larvae can be dried by any one of hot air drying, freeze drying, or microwave, but drying with microwave for 10 minutes per 100g using 700-800W microwave is the best. desirable. In the case of hot air drying, moisture remains in the body of the brown mealworm, so a characteristic insect odor may be emitted, but in the case of microwave, the water molecules in the body of the brown mealworm collide more than 2.4 billion times per second and generate heat to dry. The odor from moisture disappears and may dry out.

The present invention includes the step of fermenting the larvae of brown mealworm into horseshoe mushroom mycelium. Horseshoe Mushroom is a mushroom of the Mushroom family. It is a mushroom that grows in broad-leaved trees such as birch, beech, and maple. It has anticancer and diabetes improvement effects. The present invention makes the chitin of the insect shell by fermenting the larva with the horseshoe mushroom mycelium to make the chitin of the insect shell low molecular weight, so that when mixed in a water-soluble solvent when preparing as food, a homogenized mixture can be prepared than that of the general brown mealworm pulverized material. It can indicate the absorption rate.

In the present invention, the horseshoe mushroom mycelium can be used without any limitation on the method for preparing the mycelium that can be conventionally prepared, and it is preferable that the horseshoe mushroom strain is coated on a plate medium and cultured in a culture room at 25° C. for 20 days.

In the present invention, the step of fermenting the brown mealworm larvae into the horseshoe mushroom mycelium is preferably inoculated with 10 parts by weight of the horseshoe mushroom mycelium based on 100 parts by weight of the brown mealworm larva to ferment for 24 hours or more. At this time, if the horseshoe mushroom mycelium is inoculated in less than 10 parts by weight, the fermentation efficiency of brown larvae is low, and if fermentation is performed for less than 24 hours, the fermentation efficiency decreases.

Extracting the extract containing the active ingredient of the brown mealworm larvae by filtering the fermented brown mealworm larva fermented product on the horseshoe mushroom mycelium to extract the extract, and containing the active ingredient of the brown mealworm larvae and having a high absorption rate when consumed as food can do. At this time, it is possible to use a variety of sieves for the fermentation extract of larvae, but it is preferable to use a sieve with a pore size of 300 mesh or more to remove fine residues, and more specifically, a cloth-type strainer. More preferable.

The brown mealworm larva fermentation extract can be dried in various forms, but it is preferable to freeze-dry it in order to minimize changes in the active ingredients contained in the brown mealworm extract.

In the present invention, the step of pulverizing the fermentation extract of brown mealworm larvae is characterized in that the lyophilized product of fermentation of brown mealworm larvae is pulverized to a particle size of 300 to 400 mesh. At this time, when the size of the powder is less than 300 mesh, there is a problem that it is not homogenized during the production of porridge, and when it exceeds 400 mesh, agglomeration of particles occurs.

Gaba rice contains 8 times more gamma aminobutyric acid (GABA) than brown rice and black rice. It is effective in stabilizing nerves, relieving tension, improving memory, regulating blood pressure, and lowering blood sugar.

It is preferable that the Gaba rice nurungji pulverized product of the present invention is pulverized by making Gaba rice into nurungji. When crushed Gaba rice nurungji, the flavor is better than general Gaba rice, so it has excellent palatability, and the degree of homogenization is excellent when water is added through the secondary process of drying after boiling by heating, and the solubility in water increases. When manufacturing, it is possible to manufacture porridge uniformly dissolved within a short time at a lower temperature than porridge made from other rice pulverized products.

In addition, in the present invention, the vegetable pulverized product may be used without limitation on commonly ingested vegetables, including carrots, spinach, broccoli, seaweed, parsley, onions, cabbage, garlic, peppers, paprika, green onions, leeks, etc. It is preferable, and more particularly, it is more preferable to include at least one selected from carrots, spinach, broccoli and seaweed.

In addition, the mixing step of the pulverized Gaba rice nurungji, the fermented brown larva extract powder and the vegetable pulverized product of the present invention includes 20 to 40 parts by weight of the pulverized brown larva powder, based on 100 parts by weight of the total mixture, It is characterized by mixing 30 to 40 parts by weight of water and 30 to 40 parts by weight of the pulverized vegetable.

At this time, if the amount of fermented extract powder of brown mealworm larvae is less than 20 parts by weight of the total mixture, there is a disadvantage that it does not contain enough protein, and if it is more than 40 parts by weight, the characteristic flavor of brown mealworm is strongly felt, so palatability is poor.

When the amount of the crushed Gaba rice nurungji is less than 30 parts by weight, the water absorption rate is low and the rate is slow in the production of porridge, and when it is more than 40 parts by weight, the viscosity is thin and the palatability is poor.

If the vegetable crushed product is less than 30 parts by weight, there is a disadvantage that the activity of nutrients such as vitamins and carotene contained in the vegetable is inferior, and if it is more than 40 parts by weight, there is a disadvantage that the palatability is not good due to the thick texture.

The present invention further comprises the step of adding water of 80 to 100 ℃ to the mixture of the pulverized gaba rice, brown larva powder and vegetable pulverized to prepare a porridge for patients containing brown larva powder, At this time, it is possible to prepare and intake even if water of any temperature is mixed, but when water of 80 to 100°C is added, it is possible to manufacture porridge within a short time.

The present invention will be described in more detail through the following examples. These examples are only for describing the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example One

The brown mealworm larvae were fasted for 3 days, washed three times in running water at 25°C, and dried for 10 minutes with 700W microwave to prepare a dried brown mealworm larvae. After adding 500 mL of distilled water to 100 g of dried brown larvae, 10 g of horseshoe mushroom mycelium was inoculated and fermented at 30° C. for 42 hours.

Comparative example One

The brown mealworm larvae were fasted for 3 days, washed three times in running water at 25°C, and dried for 10 minutes with 700W microwave to prepare a dried brown mealworm larvae. After adding 500 mL of distilled water to 100 g of dried brown larvae, 10 g of ink mushroom mycelium was inoculated and fermented at 30° C. for 42 hours.

Comparative example 2

The brown mealworm larvae were fasted for 3 days, washed three times in running water at 25°C, and dried for 10 minutes with 700W microwave to prepare a dried brown mealworm larvae. After adding 500 mL of distilled water to 100 g of dried larvae, 10 g of chaga mycelium was inoculated and fermented at 30° C. for 42 hours.

Comparative example 3

The brown mealworm larvae were fasted for 3 days, washed three times in running water at 25°C, and dried for 10 minutes with 700W microwave to prepare a dried brown mealworm larvae. After adding 500 mL of distilled water to 100 g of dried brown larvae, 10 g of shiitake mushroom mycelium was inoculated and fermented at 30° C. for 42 hours.

Comparative example 4

The brown mealworm larvae were fasted for 3 days, washed three times in running water at 25°C, and dried for 10 minutes with 700W microwave to prepare a dried brown mealworm larvae. After adding 500 mL of distilled water to 100 g of dried larvae, 10 g of flower mushroom mycelium was inoculated and fermented at 30° C. for 42 hours.

Experimental Example One : Horseshoe mushroom Mycelial Brown goosebumps Measurement of larval fermentation efficiency

Samples fermented at intervals of 6 hours were collected from the fermentation broth of larvae fermented according to Example 1, and then heated at 90° C. for 20 minutes to stop fermentation and then filtered. The sample was filtered and then centrifuged (4℃, 10,000rpm) to analyze the separated supernatant by high performance liquid chromatography (HPLC) to measure the yield of chitin decomposition product (NAG), and the sample before fermentation as a control group was analyzed by the same method. Thus, the results are shown in FIG. 2. As shown in FIG. 2, when the brown larvae were fermented with horseshoe mushroom mycelium, after 24 hours or more, it was confirmed that chitin was decomposed by 90% or more compared to the sample before fermentation.

Experimental Example 2: Measurement of chitin decomposition efficiency according to mushroom mycelium type

Samples were collected from the fermented broth fermented by larvae fermented in Example 1 and Comparative Examples 1 to 4, and then heat was applied at 90° C. for 20 minutes to stop fermentation and filtered. The sample was filtered and then centrifuged (4° C., 10,000 rpm) to analyze the separated supernatant by high performance liquid chromatography (HPLC) to analyze the yield of chitin decomposition products (NAG), and the results are shown in [Table 1].

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Chitin decomposition product yield
(%) 96 58 30 43 21

As shown in [Table 1], Example 1 showed that the yield of chitin decomposition product (NAG) was 96%, while Comparative Examples 1 to 4 showed that the yield of chitin decomposition product (NAG) was 58% or less, according to the present invention. It was confirmed that the chitin decomposition efficiency of the horseshoe mushroom mycelium was very excellent.

Example 2

After preparing a mixture by evenly mixing 6 g of fermented larvae extract powder, 10 g of crushed gaba rice, crushed carrots, 2.5 g of crushed carrots, 2.5 g of crushed spinach, 2.5 g of crushed broccoli, and 2.5 g of crushed seaweed, water at 90°C 200ml was added to prepare porridge.

Comparative example 5

After preparing a mixture by evenly mixing 6g of fermented larvae extract powder, 10g of crushed gaba rice, 2.5g of crushed carrot, 2.5g of crushed spinach, 2.5g of crushed broccoli, and 2.5g of crushed seaweed to prepare a mixture, 200ml of water at 90℃ Was added to prepare porridge.

Comparative example 6

After preparing a mixture by evenly mixing 6 g of fermented larvae extract powder, 10 g of white rice, 2.5 g of carrot, 2.5 g of spinach, 2.5 g of broccoli, and 2.5 g of seaweed, 200 ml of water at 90°C is added. It was added to prepare porridge.

Comparative example 7

After preparing a mixture by evenly mixing 6 g of fermented larvae extract powder, 10 g of black rice, 2.5 g of carrot, 2.5 g of spinach, 2.5 g of broccoli, and 2.5 g of seaweed, 200 ml of water at 90°C is added. It was added to prepare porridge.

Comparative example 8

After preparing a mixture by evenly mixing 6g of brown rice larvae fermented extract powder, 10g of brown rice crushed product, 2.5g of carrot crushed product, 2.5g of spinach crushed product, 2.5g of broccoli crushed product, and 2.5g of seaweed crushed product, add 200ml of water at 90℃. It was added to prepare porridge.

Experimental Example 3: rice Ground Measurement of porridge manufacturing time by type

The time when the mixture of the pulverized product prepared in Example 2 and Comparative Examples 5 to 8 was uniformly dissolved in water without lumping was measured, and is shown in Table 1 below.

Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Porridge manufacturing time 3 minutes 10 minutes 15 minutes 15 minutes 16 minutes

As shown in [Table 2], the mixture containing the pulverized Gaba rice nurungji of Example 1 was uniformly dissolved in warm water and took about 3 minutes to prepare porridge, but Comparative Examples 1 to 4 It was confirmed that the crushed gaba rice, crushed white rice, crushed black rice, and crushed brown rice were uniformly dissolved in warm water, and it took more than 10 minutes to prepare porridge.

Experimental Example 3: rice Ground Evaluation of preference by type

30 patients with inconvenient chewing activity were evaluated for preference for porridge prepared by the method of Example 1 and Comparative Examples 1 to 4 of the present invention, respectively, and the results for the average value are shown in Table 2 below. Indicated. At this time, the evaluation criteria were set as very good 5 points, good 4 points, normal 3 points, bad 2 points, and very bad 1 points for taste, flavor and intake texture.

Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Acceptance evaluation 4.3 3.2 2.0 2.8 2.2

As shown in [Table 3], porridge prepared by putting the pulverized gaba rice of Example 1 into the pulverized gaba rice of Comparative Examples 1 to 4, the pulverized white rice, the pulverized black rice and the pulverized brown rice contained It could be confirmed that the preference rate was superior to that of one porridge.

Meanwhile, the above detailed description should not be construed as restrictive in all respects and should be considered as illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (6)

Washing the fasted brown mealworm larva;
Drying and sterilizing the washed brown larvae with microwave;
Fermenting the dried and sterilized brown mealworm larvae into horseshoe mushroom mycelium;
Filtering the fermented brown mealworm larva fermented product to extract extract;
Freeze-drying the fermented extract of the brown larvae;
Pulverizing the lyophilized brown mealworm fermented extract; And
A method for producing porridge for patients containing brown mealworm larva powder, characterized in that it is prepared by mixing the pulverized brown mealworm larva fermented extract powder, gaba rice nurungji crushed product, and vegetable crushed product. According to claim 1,
In the step of fermenting the brown mealworm larvae into horseshoe mushroom mycelium, 10 parts by weight of the horseshoe mushroom mycelium were inoculated and fermented for 24 hours or more with respect to 100 parts by weight of the brown mealworm larvae. . According to claim 1,
The vegetable pulverized product is a method for producing porridge for patients containing brown mealworm larva powder, characterized in that it contains any one or more selected from carrots, spinach, broccoli and seaweed. According to claim 1,
The mixing step of the brown mealworm larvae fermentation extract powder, the crushed Gaba rice nurungji and the vegetable crushed product, based on 100 parts by weight of the total mixture, 20 to 30 parts by weight of the pulverized brown mealworm larva extract powder, the crushed Gaba rice nurungji 30 to 40 parts by weight and 30 to 40 parts by weight of the vegetable pulverized product, characterized in that the mixture of brown larvae powder containing porridge for patients. According to claim 1,
It characterized in that it further comprises the step of adding 80 to 100 parts by weight of water at a temperature of 80 to 100°C based on 100 parts by weight of a mixture of the brown mealworm larva fermented extract powder, crushed Gaba rice crushed product, and crushed vegetable A method for producing porridge for patients containing brown larva powder. Porridge for patients containing powdered brown larvae prepared by the manufacturing method of claim 1

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