KR102448528B1 - Method for producing drone pupa powder - Google Patents

Abstract

The present invention is a honey bee ( Apis mellifera L.) relates to a method for producing a pupa powder, the pupa powder produced by the method of the present invention can maintain uniform components, and the pupa powder of the present invention has particularly high moisture and vitamin C content. It is possible to improve the health of the people through the consumption of pupa powder, and it can contribute to improving the income of farmers by increasing consumption of pupa.

Description

Method for producing bee pupa powder {Method for producing drone pupa powder}

The present invention is a honey bee ( Apis mellifera L.) relates to a method for preparing the powder of the honey bee pupa.

The consumption of meat is increasing worldwide as the standard of eating is increasing along with the increase of the population. Due to this, the increase in the number of livestock populations is causing environmental pollution, and new alternatives other than the existing human food supply are needed. According to the Food and Agriculture Organization of the United Nations (FAO), the world population is estimated to reach 9 billion people by 2050, and it is predicted that food will be more than doubled as of today.

The nutritional value of some insects is known to be similar to that of beef, and since they emit less greenhouse gas and ammonia gas than livestock such as cattle and pigs during breeding insects, it is reported as an eco-friendly food that does not cause environmental pollution problems. is becoming In addition, insects have a narrow breeding area compared to livestock, so the land use efficiency is high, and they lay dozens to hundreds of eggs at a time, and because the generations are cycled several times a year, they can be mass-produced in a short period of time.

Edible insects are insects for the purpose of eating, and nearly 2,000 species of insects are consumed in Asia, Europe, Africa, and the United States. Insects used for food include Hymenoptera spp., Lepidoptera spp., Orthoptera spp., and Isopetra spp. The importance of these edible insects as a protein source has been reported, which generally contains a very high crude protein content of 50 to 60%, a crude fat content of 8.1% to 59%, a fiber content of 4.9 to 12.1%, and other abundant minerals. and vitamin B group, so it has high value as a food.

Currently, there are a total of 7 types of insects registered in the Food and Drug Administration of the Ministry of Food and Drug Safety in Korea that can be distributed and sold as food. As an edible insect, the silkworm ( Bombyx ) has been edible for a long time and registered in the Food Ordinance. mori L.), grasshoppers ( Oxya japonica Tungberg), and larvae of the larvae of the locust Beauveria . bassiana Vuill . molitor L.), white-spotted flower beetle larva ( Protaetia brevitarsis L.), long-leaved beetle larva ( Allomyrina ) dischotoma L.) and Gryllus bimaculatus L. were registered as new food ingredients.

Currently, the edible insect market in Korea is expected to increase significantly from KRW 6 billion in 2015 to KRW 101.4 billion by the end of 2020, and various recipes and processed products using edible insects are being developed. Efforts are needed to discover and improve their nutritional value.

CN 105726825 A (published on: 2016.07.06.) CN 1100309 A (published on March 22, 1995)

In the present invention, by preparing the pupa powder using freeze-drying, it was possible to prepare the pupa powder with increased moisture and vitamin C content.

Accordingly, one object of the present invention is to provide a method for preparing a honey bee pupa powder using freeze-drying.

Another object of the present invention is to provide a honey bee pupa powder having improved moisture and vitamin C content.

The present invention comprises the steps of: (a) thawing and washing the frozen pupa; (b) sterilizing; And (c) freeze-drying; provides a method for producing a pupa powder comprising a. In this case, the present invention preferably further comprises (d) pulverizing.

In the manufacturing method of the honey bee pupa powder of the present invention, the bee pupa of step (a) is preferably a honey bee ( Apis mellifera L.) bee pupa.

In the manufacturing method of the honey bee pupa powder of the present invention, the honey bee pupa of step (a) is preferably a pupa selected on the 17th to 23rd day from the egg.

In the method for producing the honey bee pupa powder of the present invention, the thawing of step (a) is preferably performed at room temperature for 1 to 4 hours.

In the method for producing the honey bee pupa powder of the present invention, the thawing of step (a) is preferably performed at 3 to 5° C. for 12 to 36 hours.

In the method for producing the honey bee pupa powder of the present invention, the sterilization of step (b) is preferably performed at 100 to 130° C. for 10 to 30 minutes.

In the method for producing the honey bee pupa powder of the present invention, the freezing of step (c) is preferably performed at -60 to -20°C for 12 to 36 hours.

In the method for producing the honey bee pupa powder of the present invention, the drying of step (c) is preferably performed at -30 to -10 ° C. for 36 to 72 hours.

After the drying, the method for producing the honeybee pupa powder of the present invention, it is preferable to further perform drying for 1 to 5 hours at 30-50 ° C.

In the manufacturing method of the honey bee pupa powder of the present invention, the honey bee pupa powder preferably has an acid value of less than 5.

In the manufacturing method of the honey bee pupa powder of the present invention, the honey bee pupa powder preferably has an enhanced carbohydrate content and a lowered moisture content compared to the naturally dried honey bee pupa powder.

On the other hand, the present invention comprises the steps of (a) thawing and washing the frozen pupa; (b) sterilizing; And (c) the step of freeze-drying; provides a pupa powder prepared by a method comprising.

In the honey bee pupa powder of the present invention, the honey bee pupa powder preferably contains folic acid and vitamin C.

In the honey bee pupa powder of the present invention, the honey bee pupa powder preferably has an acid value of less than 5.

In the honey bee pupa powder of the present invention, the honey bee pupa powder preferably has an enhanced carbohydrate content and a lowered moisture content compared to the naturally dried honey bee pupa powder.

The honey bee pupa powder prepared by the method of the present invention can maintain uniform components, and the honey bee pupa powder of the present invention has high moisture and vitamin C content, in particular, improves the health of the people due to ingestion of the honey bee pupa powder of the present invention, By increasing the consumption of bee pupa, it can contribute to the improvement of farm households' income.

1 is a view showing the size of the fire sochogwang for collecting the bee of the present invention.
Figure 2 is a view showing an example of the present invention only Sochogwang insertion.
3 is a view showing the shape of the bee larvae, pupae, and adults according to age.
Figure 4 is a diagram showing the weight of the bee larvae and pupae.
5 is a diagram showing the process of eliminating consumption of the present invention.
6 is a view showing a method applicable to a small amount of collection in the process of collecting bee pupa of the present invention.
7 is a view showing a method applicable to mass collection in the process of collecting bee pupa of the present invention.
8 is a view showing the thawing process of the present invention bee pupa.
9 is a view showing the washing process of the present invention of the honeybee pupa.
10 is a view showing the sterilization process of the present invention bee pupa.
11 is a result of verifying whether the sterilization of the present invention bee pupa.
12 is a view showing the freeze-drying process of the present invention wasp pupa.
13 is a view showing a method applicable to small-volume collection in the process of powdering bee pupa of the present invention.
14 is a view showing a method applicable to mass collection in the process of powdering bee pupa of the present invention.
Figure 15 is a diagram analyzing the content of general components of the present invention honeybee pupa powder.
Figure 16 is a diagram analyzing the amino acid composition and content of the powder of the honeybee pupa of the present invention.
Figure 17 is a diagram analyzing the fatty acid composition of the powder of bee pupa of the present invention.
Figure 18 is a diagram analyzing the fatty acid component of the present invention honeybee pupa powder.
19 is a diagram analyzing the composition and content of inorganic substances of the present invention honeybee pupa powder.
Figure 20 is a diagram analyzing the vitamin composition and content of the powder of the present invention bee pupa.

The present invention comprises the steps of: (a) thawing and washing the frozen pupa; (b) sterilizing; And (c) freeze-drying; provides a method for producing a pupa powder comprising a. In this case, the present invention preferably further comprises (d) pulverizing.

By the above-described method, the present invention can produce a honey bee pupa powder having excellent nutritional value, and the present invention also provides a honey bee pupa powder prepared by the above-described method.

Hereinafter, each step of the present invention will be described in detail.

<Step (a): Thaw and Wash>

This step is the process of thawing and washing the frozen wasp pupae.

The bee pupa of the present invention is preferably a honey bee ( Apis mellifera L.) bee pupae.

For bee gathering, the present invention uses a honeybee-only sochogwang having a diameter of 6-7 mm, and has a larger diameter than a worker-bee-only sochogwang having a diameter of 4-5 mm. The bee pupa of the present invention inserts a bee pupa by inserting 1 to 2 sochogwang per consumption of 8 sheets when using brooding. Specifically, during the period when wheat sources are abundant and the bee spawning rate is high, bees are consumed by consuming 8 sheets of brood use. When using 1 dedicated Sochogwang as sugar solution and pollen rice cake, insert 1 sheet for every 4 consumption.

It is used for food in Asian regions such as Japan and China and Europe, and is used as a raw material for chocolate, confectionery, alcoholic beverages and functional foods. As such, water bee is not only highly valuable as a food raw material, but also has a high potential for development as a functional food. Above all, the bee can be easily produced by beekeepers and the production method is well established, so it is highly economical for industrialization. The adult male bee is smaller than the queen bee and 2-3 times larger than the worker bee. Unlike worker bees and queen bees, it takes a long time for a male bee to reach an adult, but a larva takes about 3 weeks and a pupae takes 2-3 days to become an adult after 4 weeks.

The bee pupa of the present invention is preferably a pupa selected on the 17th to 23rd day from the egg, and more preferably a pupa selected on the 18th to 22nd day. It is the 17th day, but it is not easy to select the time because it is the time when it changes from larva to pupa, and it is not easy to select the time when it exceeds 23 days because the weight is small and it is the time to change from pupa to adult.

On the other hand, thawing is preferably performed for 1 to 4 hours at room temperature or 12 to 36 hours at 3 to 5 ° C. However, the thawing time can be shortened by washing in running water. If the thawing time is too long, the protein and fatty acid content of the honey bee pupa is high, which is undesirable because it goes rancid.

<Step (b): Sterilization>

This step is a process of sterilizing the snail pupae thawed in step (a), and the sterilization is preferably performed at 100 to 130° C. for 10 to 30 minutes. If sterilization is performed at 100°C for less than 10 minutes, microorganisms are not sterilized, and if sterilization is performed at 130°C for less than 30 minutes, the cost is high and hot air drying may cause destruction of functional components and changes in components. Because.

<Step (c): Freeze-drying>

This step is a process of freeze-drying the sterilized honey bee pupae above.

The freezing is preferably performed at -60 to -20 ° C for 12 to 36 hours, the drying is preferably performed at -30 to -10 ° C for 36 to 72 hours, and after the drying, It is recommended to further perform drying at 30-50° C. for 1 to 5 hours.

If the above conditions are not met, it may cause a change in the nutritional composition of the honey bee pupa powder, making it difficult to prepare a powder having a uniform component.

In addition, when room temperature drying or hot air drying is performed, the acid value rapidly increases (acid value exceeds 5), making it difficult to use as a food raw material.

<Step (d): Powdering>

This step is a process of pulverizing the freeze-dried honey bee pupae, and the honey bee pupae powder of this process preferably has an acid value of less than 5, and is suitable for use as a food raw material.

In addition, the honey bee pupa powder of this process preferably has an increased carbohydrate content, a lower moisture content, and a high content of folic acid and vitamin C compared to the naturally-dried bee pupa powder, and is suitable for use as a nutritious alternative food.

The content of the present invention will be described in more detail through the following examples or experimental examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.

[ production example One: bee pupa gathering]

1. For bee only petite Ready

Honey bee ( Apis mellifera L.) in order to collect the bees, a sochogwang dedicated to the bee was prepared. As shown in Figure 1, the firefighting of the worker bee sochogwang has a diameter of 6.28mm, which is larger than that of the worker bee sochogwang with a diameter of 4.96mm.

2. Bee only petite insertion

In the period when wheat sources are abundant and the bee spawning rate is high, 1 sheet of Sochogwang exclusively for bees was inserted for consumption of 8 sheets for brood use, and 1 sheet was inserted for consumption of 4 sheets when sugar solution and pollen rice cake were used, as shown in FIG.

3. of flowerpot cake supply

During the breeding period, no antibiotics, insecticides, miticides, etc. were used, and care was taken not to contaminate the surrounding water. In addition, since pollen rice cakes are very important in the case of artificial feeding, pollen rice cakes that are defective or not exposed to contamination sources such as heavy metals and antibiotics were selected and supplied.

4. Selection of pupa

Consumption was removed at the time point 20 days after inserting the bee-only Sochogwang into the hive. The pupa period is from the 17th day to the 23rd day before becoming an adult based on the egg, but the time required varies depending on the nutritional status. However, it can be identified with the naked eye, and during the larval period, royal jelly, honey, pollen, etc. are consumed, so the weight increases.

The pupa period is from the 17th to the 23rd, which is a suitable time for use as a food ingredient. The most weighty period among the pupa period is the 17th day, but it is not easy to select the period because it is the period from the larva to the pupa. In the present invention, as shown in FIGS. The use of pupae on day 20 was found to be the most effective.

5. Eliminate Consumption

A smoker using natural materials such as mugwort was used to remove consumption. As shown in FIG. 5 , the bees attached to the consumption were removed so as not to be damaged by using a bong brush, and the consumption was moved to an indoor workshop.

6. bee pupa collection (collection)

For use in food raw materials, the pupa was collected after wearing sanitary gloves and removing the sealed area with alcohol-sterilized density. As shown in FIG. 6 , in the case of a small collection, the wax was removed by density and then collected using tweezers or disposable chopsticks. On the other hand, as shown in Figure 7, in the case of mass collection, after freezing the sochogwang at -40 ℃ for 24 hours, wear sanitary gloves and crush the sochogwang by hand. Then, the broken wax was separated using a sieve (sieve size 2.36 mm).

7. bee pupa keep

Bee pupae were stored in an airtight container according to consumption and immediately frozen. The frozen wasp pupa was used to prepare the following powder.

[ Example One: bee pupa Preparation of powder]

1. Thaw and wash

As shown in FIG. 8 , the frozen wasp pupae were taken out of the freezer and thawed at room temperature for 2 hours or in a refrigerator at 5° C. for 24 hours.

Thereafter, in order to remove foreign substances on the surface of the pupa, as shown in FIG. 9 , the thawed pupa was put in a perforated tray and washed quickly by shaking with running water, and the final washing was washed with distilled water.

After that, only the surface of the pupa of water was removed by placing it on a perforated tray in a cool place with ventilation.

2. Sterilization

As shown in FIG. 10 , after putting the dried wasp pupa in a sterilization container and putting it in a sterilizer, it was sterilized at a temperature of 121° C. and an atmospheric pressure of 15 lb psi for 20 minutes, and it was confirmed that the microorganisms were sterilized. As shown in FIG. 11 , it was confirmed that the microorganisms were sterilized.

3. Freeze drying

As shown in Figure 12, the sterilized snail pupae were subdivided into a freezing pan and put into a refrigerator, and pre-cooled at -40 °C. Thereafter, it was rapidly frozen at -40°C for 24 hours. Thereafter, the vacuum was maintained at -20°C at 0.25 torr and dried for 48 hours, followed by drying at 40°C for 3 hours.

The harvested bee pupae were immediately stored frozen, naturally dried, hot air dried or freeze-dried. At this time, since the freeze-drying method received the best score in sensory evaluation such as the color of the honey bee pupa powder, freeze-drying was adopted as the drying method in the present invention.

4. powdered

For small-scale production, as shown in FIG. 13 , the freeze-dried powder was pulverized by hand wearing sanitary gloves and 15 mesh sieve was used.

For mass production, a sanitary roller was used as shown in FIG. 14 . The powder size was set by adjusting the distance between the rollers, and freeze-dried pupa was put into the entrance and pulverized.

The raw powder of the honey bee pupa obtained by the above method is a yellowish-brown powder with no odor and a unique flavor of the honey bee pupa. More specifically, the bee larva changes from pale yellow to brown during the pupa period and has a fishy taste similar to royal jelly, but the bee pupa of the present invention does not have a specific flavor. However, the honey, pollen, and royal jelly scents could be felt in a complex way during collection, but not after collection.

[ Experimental example 1: the present invention bee pupa Component analysis of powder]

In this experiment, the nutritional value as a food raw material was determined by analyzing the components of the honey bee pupa for use as a new food material. In order to accurately determine the nutritional value of bee pupa as a food raw material, a component analysis of larvae known as edible insects was performed together. In this experiment, brown mealworm larvae, white-spotted flower beetle larvae, long-lived beetle larvae, and twin-star crickets were used as edible insects.

1. General Ingredients

Analysis of the general components of the pupa was conducted according to the Food Ingredients Test Method of the Food and Drug Administration of the Ministry of Food and Drug Safety. That is, the moisture content was measured by the atmospheric heating drying method using a 105 ° C dryer, and the ash content was measured by a direct batch method in which the sample was heated at 550 to 600 ° C until white to off-white ash was obtained. The crude protein content was decomposed by adding a proteolytic accelerator and sulfuric acid to the sample using the Kjeldahl method, and then the content was measured with a FOSS kjeltec 8400 (Fisher Scientific, Hampton, NH, USA) protein analyzer. For analysis of crude fat content, petroleum ether was used as an extraction solvent by Soxhlet method. Carbohydrate content was expressed as the remaining value after subtracting crude protein, crude fat, moisture and ash content from 100 g of the sample.

The general components of the honeybee pupa of the present invention and edible insects are compared and shown in Table 1 below, and the contents of the general components of the honeybee pupa of the present invention are compared and shown in FIG. 15 .

Analysis items content(%) bee
pupa brown mealworm
larva white spot
flower caterpillar long-lived beetle larva pairwise
cricket moisture 2.14 2.47 2.13 2.63 2.41 views 4.00 3.17 5.31 4.02 5.45 george 26.19 35.81 17.85 28.76 14.42 crude protein 51.78 48.26 57.85 38.36 64.38 carbohydrate
(Dietary Fiber) 15.89
(2.46) 10.26
(5.89) 16.85
(8.43) 26.23
(0.29) 13.34

As shown in FIG. 15 , the honey bee pupa powder has three essential nutrients, carbohydrates, fats, and proteins, evenly distributed, and in particular, the protein content is high as 51.78%, which is confirmed to be valuable as an alternative protein source. In addition, as shown in Table 1, it was confirmed that the three major nutrients of the honeybee pupa powder were evenly and well contained compared to other edible insects.

2. Amino acids

According to the Health Functional Food Test Method of the Health Functional Foods Code, 16 amino acids including alanine are decomposed using 6N hydrochloric acid containing 2-mercaptoethanol (C2H6OS) to decompose the protein in the sample, then remove the hydrochloric acid and add sodium citrate buffer. After addition and filtration, 16 kinds of amino acids were analyzed simultaneously using an automatic amino acid analyzer (Hitachi L-8900, Tokyo, Japan) equipped with an ion exchange column.

For cysteine analysis, formic acid was added to the sample, left for about one day, water was added and lyophilized, and then hydrolyzed using 6N hydrochloric acid containing 2-mercaptoethanol and derivatized using an octadecyl silica column. Analysis was performed using this equipped HPLC. The mobile phase is a solution of (A) 40 mM NaH ₂ PO ₄ and (B) MeCN:MeOH:H ₂ O=45:45:10 (A)95-44%;0-31min, (A)44%;31- A gradient condition of 33 minutes was set, and the analysis conditions were set to a detection wavelength Ex 262 nm, Em 338 nm, a column temperature of 40° C., and a flow rate of 1.5 ml/min.

Tryptophan was hydrolyzed at 135° C. for 22 hours after adding soluble starch and sodium hydroxide solution to the sample, freezing it, degassing and sealing. The hydrolyzate was neutralized with hydrochloric acid, centrifuged, and the supernatant was used as an analysis sample, and the content was measured using an automatic amino acid analyzer.

The amino acid composition and content of the honey bee pupa of the present invention and edible insects are compared and shown in Table 2 below, and the amino acid composition and content of the honey bee pupa of the present invention are compared and shown in FIG. 16 .

bee pupa brown mealworm larva white spot flower larvae long-lived beetle larva double star cricket tyrosine 1878.77 314.01 4829.91 2320.39 2892.03 glycine 2048.76 2356.35 3201.69 1940.45 3408.64 serine 1227.34 2187.03 3277.71 2480.59 2995.22 alanine 3071.86 3259.14 2452.91 1752.56 5961.18 glutamic acid 3827.52 5961.14 7376.16 4915.02 8028.23 Lysine* 2458.56 2561.48 3370.52 2288.52 4239.50 leucine* 3201.45 3231.82 3072.64 2666.81 4488.71 Methionine* 882.81 593.01 519.59 211.18 865.15 valine* 2153.03 2490.85 2450.49 2059.24 3273.17 Arginine* 1887.11 2402.51 2541.40 1591.02 3798.20 aspartic acid 2970.33 3706.87 4062.71 2998.21 5165.10 Isoleucine* 1696.32 1759.30 1879.86 1663.72 2248.94 Threonine* 1447.92 1835.70 2075.46 1564.57 2460.10 Phenylalanine* 1510.89 1680.61 2226.60 1503.16 2078.54 proline 2238.36 3689.18 6306.66 3422.16 4124.30 histidine* 918.61 1440.29 1775.64 958.69 1903.80 Sistine 154.25 49.49 125.83 38.67 95.58 Tryptophan* 434.21 469.19 706.99 450.15 482.08 total content 34,008.1 39,987.97 52,252.77 34,825.11 58,508.47

- (mg/100g, *essential amino acids)

As shown in Table 2 and FIG. 16, a total of 18 types of amino acids in the honey bee pupa powder were detected, including 9 types of essential amino acids that are not synthesized in the body. was found to be the highest.

3. Fatty acids

The content of saturated fatty acids and unsaturated fatty acids present in the pupa was conducted according to the fatty acid test method of the Food Codex. That is, the sample was homogenized and the fat extracted with chloroform and diethyl ether was dissolved, and then concentrated with nitrogen. Trifluoroborane methanol and toluene were added to the concentrate, heated in an oven at 100° C., and then cooled at room temperature. Then, water and hexane were added, and the separated supernatant was used as a test solution. A capillary column (Sigma-Aldrich SP-2560, St.Louis, MO, USA) was installed in a GC (Agilent 7890A) equipped with a flame ionization detector. ), a detection temperature of 285 ° C, a flow rate of 0.75 ml/min, an injection amount of 1 μl, an oven temperature of 100 ° C (4 min), 208 ° C. (3 ° C./min), and 244 ° C (15 min).

The fatty acid composition of the bee pupa of the present invention and edible insects is compared and shown in Table 3 below, and the fatty acid composition of the bee pupa of the present invention is compared and shown in FIG. 17 . In addition, the fatty acid components of the honey bee pupa of the present invention are compared and shown in Table 4 and FIG. 18 below.

fatty acid Content (g/100 g) bee
pupa brown mealworm
larva white spot
flower caterpillar long-lived beetle larva pairwise
cricket saturated fatty acids 13.20 24.08 22.16 14.34 2.74 unsaturated fatty acids 10.90 75.93 77.85 25.53 4.86 total content 24.10 100.01 100.01 39.87 7.6

Fatty acid retention time
(min) Area
(%) content
(g/100g) Capric (C10:0) 26.70 0.011 0.003 Undecanoic (C11:0) 29.39 0.679 0.164 Lauric (C12:0) 32.07 0.270 0.065 Tridecanoic (C13:0) 34.76 0.051 0.012 Myristic (C14:0) 37.19 2.420 0.583 Pentadecanoic (C15:0) 39.54 0.168 0.040 Palmitic ( C16:0 ) 42.07 37.852 9.120 Heptadecanoic (C17:0) 44.33 0.043 0.010 Stearic ( C18:0 ) 46.86 11.624 2.801 Arachidic (C20:0) 51.67 0.653 0.157 Heneicosanoic (C21:0) 54.21 0.287 0.069 Behenic (C22:0) 56.68 0.250 0.060 Lignoceric (C24:0) 61.71 0.121 0.029 Total saturated fatty acids 13.203 13.114 Myristoleic (C14:1) 39.25 0.017 0.004 Palmitoleic (C16:1) 43.74 0.530 0.128 Elaidic (C18:1) 47.97 0.153 0.037 Oleic ( C18:1 ) 48.56 42.316 10.195 Linoleidic (C18:2) 49.75 0.012 0.003 Linoleic (C18:2) 50.91 0.639 0.154 cis-11-Eicosenoic (C20:1) 53.34 0.095 0.023 Linolenic (C18:3) 53.83 1.102 0.266 cis-11,14-Eicasadienoic (C20:2) 55.90 0.307 0.074 Arachidonic (C20:4) 59.38 0.177 0.043 Total unsaturated fatty acids 10.896 10.926 unknown compound 49.22 0.204 0.049 50.15 0.019 0.005

As shown in FIG. 17, the fatty acid content of the pupa powder was 13% and 10% of saturated fatty acid and unsaturated fatty acid, respectively, and it was confirmed that the unsaturated fatty acid oleic acid contained the most at 10.2%. In particular, as shown in Table 3, the fatty acid content of the honey bee pupae powder was lower than that of the brown mealworm larvae, the white-spotted larva larvae and the long beetle larva, but it was confirmed that it was higher than that of the twin-star crickets.

In addition, as shown in Table 4 and Figure 18, the fatty acid composition of the pupa powder was oleic acid, which accounted for 10.2% of the unsaturated fatty acid, which accounted for 93.8% of the total, and the content of palmitic acid and stearic acid in the saturated fatty acid was 9.1% and 2.9, respectively. %, which was found to account for 92% of the total saturated fatty acids.

4. Minerals

Among minerals, sodium (Na), magnesium (Mg), potassium (K), calcium (Ca), manganese (Mn), iron (Fe), copper (Cu), zinc (Zn), phosphorus (P) are The sample is dried and carbonized according to the general test method and the dry decomposition method presented in the health functional food test method of the Health Functional Foods Code, and then completely incinerated at 450 ~ 550 ° C. The content was measured using (ICAP 7400 Duo, Thermo Fisher Scientific, Waltham, MA, USA).

Molybdenum (Mo) and selenium (Se) were also pretreated by dry decomposition, and content analysis was performed using Agilent ICP-MS 7700 (Santa Clara, CA, USA). For chlorine (Cl) analysis, an amount of sample containing 1 g of salt was incinerated, dissolved in water, filtered, potassium chromate solution was added, and then titrated with silver nitrate solution to calculate the amount of chlorine.

The inorganic composition and content of the honeybee pupa of the present invention and edible insects are compared and shown in Table 5 below, and the inorganic composition and content of the honeybee pupa of the present invention is compared and shown in FIG.

mineral Content (mg/100g) bee pupa brown mealworm larva white spot flower larvae long-lived beetle double star cricket salt 49.45 - - - - potassium 1483.74 656.90 1597.00 1029.00 - calcium 48.48 37.02 174.6 302.4 234.73 magnesium 83.30 2388.00 3663.00 2018.00 109.19 sign 714.00 680.80 724.10 424.70 47.27 steel 6.04 4.65 5.83 26.70 - zinc 6.29 106.70 144.20 59.81 - Copper 1.74 7.83 30.62 9.48 - manganese 0.26 9.16 38.37 117.60 - chrome 0.037 - - - - iodine 0.363 - - - - molybdenum 0.023 - - - - selenium 0.014 - - - - total 2393.73 3891.06 6377.72 3987.69 391.19

As shown in FIG. 19 , a total of 12 types of minerals were identified in the honey bee pupa powder, and it was confirmed that the content of potassium and phosphorus involved in energy metabolism in the body was high. In particular, as shown in Table 5, the contents of potassium and phosphorus were high, and the difference in these contents was compared with the existing edible insects, because natural honey, pollen, and royal jelly were consumed during the larval period. was judged to be

5. Vitamins

Samples were pre-treated and content analysis was carried out according to the vitamin test method of the Health Food Code. Vitamin A was saponified by adding ethanol, pyrogallol ethanol, and potassium hydroxide solution to the sample, and then fractionated by adding water and petroleum ether.

For vitamin B1, trichloroacetic acid solution was added to the sample, homogenized, centrifuged, and the supernatant was taken, sodium acetate solution and cardiastase solution were added, and then left at 37° C. for 10 hours to use as a test solution. Vitamin B12 was extracted by adding a phosphate buffer solution to the sample, and centrifuged at 21,000 rpm to remove the fat layer by adding chloroform to the lower layer except for the precipitate. The remaining water layer was filtered through a membrane filter and used for analysis.

Vitamin C was homogenized by adding a 10% methane phosphate solution to the sample, followed by centrifugation at 3,000 rpm, and the supernatant was used as a test solution. For vitamins D2 and D3, pyrogallol ethanol was added to the sample, mixed with shaking, saponified by adding 90% potassium hydroxide, and fractionation was performed by adding hexane. The hexane layer was taken and concentrated under reduced pressure. Next, methanol was added and filtration through a membrane filter was used as a test solution. Vitamin E was used for analysis by adding hexane to the sample, followed by extraction, and the content of vitamin E was calculated from the standard calibration curve of α-tocopherol.

HPLC (Shiseido Nanospace SI-2, Tokyo, Japan) was used for quantitative analysis of 7 types of vitamins, and the analysis conditions such as column, column oven temperature, flow rate, injection amount, and mobile phase were the same as the vitamin analysis method of the Health Functional Foods Standards Code. the same.

The vitamin composition and content of the honeybee pupa of the present invention and edible insects are compared and shown in Table 6 below, and the vitamin composition and content of the honeybee pupa of the present invention is compared and shown in FIG. 20 .

vitamin Content (mg/100g) bee pupa brown mealworm larva white spot flower larvae long-lived beetle larva double star cricket A non-detection non-detection non-detection non-detection non-detection B1 0.73 - - - 0.42 B2 1.67 - - - 2.03 B3 - 7.83 8.81 8.04 - B5 - 2560 4.26 9.25 - B6 non-detection non-detection non-detection non-detection 0.04 B9 - - 0.13913 - - B12 non-detection - - - - folic acid 0.26545 - - - - C 16.18 non-detection non-detection non-detection non-detection D 0.00159 non-detection non-detection 0.02 - D2 - - - - 867.50 D3 non-detection - - - non-detection E non-detection non-detection non-detection 31.32 3.89 K non-detection - - - - K1 non-detection - - - non-detection

As shown in Figure 20, there were five types of vitamins in the pupa powder, vitamins B1, B2, C and folic acid as water-soluble vitamins, and vitamin D as fat-soluble vitamins, and among vitamins, water-soluble vitamin C was the most abundant. confirmed to be In particular, as shown in Table 6, compared to other insects, the vitamin C content was abundant and it was confirmed to have a more diverse vitamin composition.

In addition, bee pupa powder contains folic acid, which is not contained in other edible insects, so it was judged to be suitable for development as a functional food ingredient in the future.

[ Experimental example 2: Comparison of the composition of the honey bee pupae according to the difference in drying conditions]

In order to compare the composition of the honey bee pupa according to the difference in drying conditions, the honey bee pupa powder of Comparative Example 1 was used as the honey bee pupae collected in the same manner as in Preparation Example 1, which was thawed in a refrigerator at 5 ° C. After soaking and washing, it was dried at 40°C and 50°C for 24 hours. Thereafter, the dried product was finely pulverized with a household food grinder and used in the following experiment.

The composition of the general components of the honey bee pupa according to the difference in drying conditions is compared and shown in Table 7 below, and the fatty acid composition is compared and shown in Table 8 below.

Analysis items content(%) Example 1 Comparative Example 1 moisture 2.14 11.44 views 4.00 3.37 george 26.19 25.38 crude protein 51.78 57.36 Carbohydrates (dietary fiber) 15.89 (2.46) -

Fatty acid Example 1 (g/100g) Comparative Example 1 (g/100g) Capric (C10:0) 0.003 - Undecanoic (C11:0) 0.164 - Lauric (C12:0) 0.065 - Tridecanoic (C13:0) 0.012 - Myristic (C14:0) 0.583 0.2 Pentadecanoic (C15:0) 0.040 - Palmitic ( C16:0 ) 9.120 3.56 Heptadecanoic (C17:0) 0.010 - Stearic ( C18:0 ) 2.801 1.24 Arachidic (C20:0) 0.157 0.01 Heneicosanoic (C21:0) 0.069 - Behenic (C22:0) 0.060 - Lignoceric (C24:0) 0.029 - Total saturated fatty acids 13.114 - Myristoleic (C14:1) 0.004 - Palmitoleic (C16:1) 0.128 - Elaidic (C18:1) 0.037 - Oleic ( C18:1 ) 10.195 - Linoleidic (C18:2) 0.003 - Linoleic (C18:2) 0.154 - cis-11-Eicosenoic (C20:1) 0.023 - Linolenic (C18:3) 0.266 - cis-11,14-Eicasadienoic (C20:2) 0.074 - Arachidonic (C20:4) 0.043 - Total unsaturated fatty acids 10.926 - unknown compound - - - -

As shown in Table 7, the pupa powder of Comparative Example 1 was unable to be used as a food raw material due to a sharp increase in acid value (more than 5), and the composition was different from that of the pupa powder of Example 1 . In particular, it was confirmed that the honey bee pupa powder of Example 1 had a lower moisture content than Comparative Example 1 and had an advantage in food composition by maintaining the carbohydrate content.

In addition, as shown in Table 8, it was confirmed that the pupa of Example 1 has a variety of fatty acids compared to the pupa of Comparative Example 1, and has a high content of oleic acid, so that it has excellent suitability for food applications.

On the other hand, the pupa powder of Comparative Example 1 contains vitamins B, D, and E (not shown). , C, folic acid, and vitamin D, a fat-soluble vitamin, it was judged that the difference in drying conditions had an effect on the difference in the component content of the honey bee pupa.

Claims (16)

(a) thawing and washing the frozen wasp pupa;
(b) sterilizing at 100-130° C. for 10-30 minutes;
(c) freezing the sterilized honey bee pupae at -60 to -20°C for 12 to 36 hours;
(d) performing drying at -30 to -10 °C for 36 to 72 hours;
(e) drying for 48 hours while maintaining -20 ℃ at a vacuum degree of 0.25 torr; and
(f) further drying at 30-50° C. for 1-5 hours;
A method for producing a honey bee pupa powder with an acid value of less than 5, which is rich in fatty acid content comprising a. According to claim 1, wherein the fatty acid is capric acid, undecanoic acid, lauric acid, tridecanoic acid, myristic acid, pentadecanoic acid, palmitic acid, heptadecanoic acid, stearic acid, arichidic acid, he At least one saturated fatty acid selected from the group consisting of neicosanoic acid, behenic acid and lignoceric acid, and
Myristic oleic acid, palmitoleic acid, elaidic acid, oleic acid, lenoleic acid, linoleic acid, cis-11-eicosenoic acid, linolenic acid, and cis-11,14-icozadienoic acid at least one selected from the group consisting of A method for producing a pupa powder with an acid value of less than 5, which contains an unsaturated fatty acid, rich in fatty acid content.
According to claim 1,
The male pupa of step (a) is,
Honey bee ( Apis mellifera L.) A method for producing a honey bee pupa powder with an acid value of less than 5, which is rich in fatty acid content, characterized in that it is a honey bee pupa.
According to claim 1,
The male pupa of step (a) is,
A method for producing a pupa powder with an acid value of less than 5, which is rich in fatty acid content, characterized in that it is a pupa selected on the 17th to 23rd day from the egg.
According to claim 1,
The thawing of step (a) is,
A method for producing a honeysuckle pupae powder with an acid value of less than 5 rich in fatty acids, characterized in that it is carried out at room temperature for 1 to 4 hours.
According to claim 1,
The thawing of step (a) is,
A method for producing pupa powder with an acid value of less than 5, rich in fatty acid content, characterized in that it is carried out at 3 to 5 ° C. for 12 to 36 hours.
delete delete delete delete delete 7. The method according to any one of claims 1 to 6,
The bee pupa powder is
A method for producing a honey bee pupa powder having an acid value of less than 5, which is rich in fatty acids, characterized in that the carbohydrate content is improved and the moisture content is lowered compared to the naturally dried honey bee pupa powder.
The powder of the honey bee pupa with an acid value of less than 5, which is rich in fatty acid content, prepared by the method of claim 1 .
14. The method of claim 13,
The bee pupa powder is
A honey bee pupa powder with an acid value of less than 5, rich in fatty acids, characterized in that it contains folic acid and vitamin C.
delete 14. The method of claim 13,
The bee pupa powder is
Honey bee pupa powder with an acid value of less than 5, rich in fatty acids, characterized in that the carbohydrate content is improved and the moisture content is lowered compared to the naturally dried honey bee pupa powder.

Images