KR102649359B1 - High-protein functional drink comprising of enzymatic hydrolysated wet-grinding Tenebrio molitor larva - Google Patents

Abstract

The present invention relates to a high-protein functional beverage composition with increased palatability by containing an enzyme-treated product of wet-ground brown mealworm larvae. More specifically, the beverage composition contains an enzyme-treated product of wet-ground brown mealworm larvae and soy protein powder. , oat protein powder, ginkgo biloba, Schisandra chinensis, banana, onion, ginger, bay leaf extract fermented with lactic acid bacteria, natural complex fermentation product, soybean paste dilution, vitamin mineral mix, enzyme-treated stevia, fructooligosaccharide, salt, xanthan gum, soybean It is characterized by containing lecithin, flavoring, citric acid, and tocophenol.
The beverage composition does not have the fishy smell or bad smell caused by insects, so there is no resistance to drinking insect raw materials. It can effectively supply high-concentration protein in an easy-to-drink state, and has excellent anti-aging and muscle strength improvement effects to quickly recover from physical fatigue in the elderly. You can do it.

Description

High-protein functional drink composition with increased palatability containing enzymatic treatment of wet-ground brown mealworm larvae {High-protein functional drink comprising of enzymatic hydrolysated wet-grinding Tenebrio molitor larva}

The present invention relates to a high-protein functional beverage composition with increased palatability by containing the enzyme-treated product of wet-ground brown mealworm larvae. More specifically, the present invention uses the enzyme-treated product of wet-ground brown mealworm larvae as the main raw material. Complex fermented products of natural products such as extracts of ginkgo leaves, Schisandra chinensis, banana, onion, ginger, and bay leaves are added, and it contains soy protein powder, oat protein powder, etc., which increases palatability and is a high protein product that has the effect of relieving fatigue and improving muscle strength. It relates to a functional beverage composition.

Protein is a basic element that makes up our body and plays an important role in the growth and development of the body. It not only forms organs of the human body but is also a component of hormones. Protein intake is highly correlated with aging and disease prevention, and adequate protein intake is essential for preventing and treating sarcopenia, which occurs frequently in the elderly and patients recovering from illness. In particular, more protein is required than normal during the recovery period after illness, and after surgery, urinary excretion of methionine and leucine is reduced, so a large amount of protein is required during the recovery period after surgery. According to the recent National Health and Nutrition Survey, it has been pointed out that the elderly population consumes less protein than other age groups, which increases the risk of falls. Among the proteins consumed by humans, animal proteins are proteins obtained from animals such as pork, beef, chicken, and milk, while vegetable proteins are proteins found in plants such as beans and grains. These proteins have pros and cons. For example, animal protein has a lot of essential amino acids and is highly digestible, but it has a lot of fat, so it has the disadvantage of having other side effects if consumed excessively. Vegetable protein has the advantage of having little or no cholesterol and saturated fat, but one of the essential amino acids is leucine. It has the disadvantage of being low in content, so there are reports that protein efficiency improves when eating a mixture of animal protein and vegetable protein (https://post.naver.com).

In the era of well-being, protein consumption is expected to continue to increase for a healthy life, but the safety of meat is threatened due to a sharp decrease in crop cultivation area worldwide, a decrease in agricultural production due to abnormal temperatures, and mad cow disease, foot-and-mouth disease, and avian influenza. And difficulties are expected in animal protein production. As concerns increase that we may experience a serious protein shortage crisis, insects are attracting attention as a future protein resource.

Snails, silkworms, brown mealworm larvae, pupae (silkworm larvae), rhinoceros beetle larvae, grasshoppers, crickets, white-spotted flower beetle larvae, drone bee pupae, grasshoppers, and American mealworm larvae, which are in the spotlight as future protein substitutes, are highly concentrated. It has the advantage of containing a large amount of natural nutrients, high in essential amino acids, and low in saturated fat and cholesterol.

Among these, brown mealworm larvae not only have a higher protein content than beef, but in terms of digestion and absorption, brown mealworm larvae have a protein digestibility of 93%, soybean meal protein 84%, and meat meal protein 90% (Yongseok Lee, Soonchunhyang University, 2018). It is recommended as a nutritional food to restore energy to the elderly and patients with poor digestive function due to its advantages, but disadvantages such as aversion to insects and insect odor are being raised.

As a solution to this problem, research has recently been conducted to develop various foods that can utilize the nutritional benefits of brown mealworm larvae. For example, as a means of reducing aversion to insect-based foods, insects are powdered through primary processing processes such as drying, degreasing, and grinding (Korea Patent No. 10-1510260 and Korea Patent No. 10-1859174). It is used as a food raw material, but this series of processes has the disadvantage of causing nutrient loss and cost burden.

In general, as a way to reduce the smell of insects, it is recommended to fast and wash the insects when harvesting them. In addition, the insects that have gone through the fasting and washing stages are pre-treated by blanching in boiling water and then baked in an oven. (Baek Min-hee et al., 2015), an immersion method (Korean Patent Publication No. 10-2022-0064827), and an ultra-high pressure treatment method (Korean Patent Publication No. 10-2019-0130426) have been disclosed, but these methods are not only insignificant in effect but also difficult to commercialize. is limited to

In addition, most of the products made of brown mealworm larvae that are being distributed are in the form of powder obtained by drying brown mealworm larvae and then grinding them through a process to remove the oil. If you take the powder, a foreign body sensation will remain in your throat and you must drink water after taking it. There are disadvantages such as: To improve these shortcomings, research is being conducted on the development of beverages using insects (Korea Patent No. 10-2391878, Korea Patent No. 10-1726741, etc.), but these studies are focused on functionality such as antioxidant, diet, and immunity enhancement. Studies have pointed out that this is a disadvantage of insect products, but the fishy taste and off-odor of insects are not sufficiently removed, making them less pleasant to take.

Therefore, in order to develop the food industry using insects, it is necessary to develop functional products that are easy to take while minimizing the burden of food manufacturing costs.

Brown mealworm larvae contain 50-55% protein and 17 types of amino acids (Yu et al. 2013), which include leucine, which is an essential ingredient for protein composition, and leucine, which suppresses muscle loss, cysteine, which aids protein synthesis and helps children's growth. It contains a large amount of arginine, which is involved in the synthesis of hormones and improvement of blood circulation in the adult body. In addition, brown mealworm larvae contain a large amount of crude fat (30-35%) and 75-80% of the total fatty acids are unsaturated fatty acids. Therefore, brown mealworm larvae, which contain abundant proteins and unsaturated fatty acids, have high utility value not only as food ingredients but also as health food ingredients.

Accordingly, while conducting research on the development of foods made from edible insects and natural products, the present inventors added soy protein powder, oat protein powder, and lactic acid bacteria fermentation products of various natural product extracts to enzyme-treated wet-ground brown mealworm larvae. The present invention was completed by mixing to produce a beverage with muscle strength improvement and anti-aging functions.

Republic of Korea Patent No. 10-1510260 (Title of Invention: Method for manufacturing edible brown mealworm larva powder and edible brown mealworm larva powder manufactured thereby, Applicant: Republic of Korea, Registration date: 2015.04.14) Republic of Korea Registered Patent No. 10-1859174 (Title of invention: Manufacturing method of brown mealworm edible oil, Applicant: Hanmi Corporation, Registration date: 2018.05.11) Republic of Korea Patent Publication No. 10-2019-0018111 (Title of invention: Immunity-boosting functional fruit and vegetable beverage for children containing cuttlefish and brown mealworm as active ingredients, Applicant: Dongeui Choseokjam Agricultural Association Corporation, Publication date: 2019.02.21 ) Republic of Korea Registered Patent No. 10-2391878 (Title of the invention: Functional beverage composition containing fermented extract of brown mealworm larvae, Applicant: Suncheon Bio Healthcare Research Center, Registration Date: 2022.04.25) Republic of Korea Patent Publication No. 10-2018-0064539 (Title of invention: Edible insect-derived products and manufacturing method and use thereof, Applicant: C-FU Foods Inc., Publication date: 2018.06.14) Republic of Korea Patent No. 10-1726741 (Title of invention: Method for manufacturing a hangover relief composition containing slugs and jujubes and natural drink for hangover relief containing the composition, Applicant: Kim Woo-seong, Registration date: 2017.04.07) Republic of Korea Patent Publication No. 10-2022-0064827 (Title of invention: Edible slug odor removal method, Applicant: Younglim Co., Ltd., an agricultural corporation, Publication date: 2022.05.19) Republic of Korea Patent Publication No. 10-2019-0130426 (Title of invention: Method for removing unpleasant odor from brown mealworm powder using ultra-high pressure technology, Applicant: Park Woo-hyun and 2 others, Application date: 2019.11.22)

Baek Min-hee et al., Physical and sensory characteristics of brown mealworm larvae by cooking method. Korean Journal of Food and Culinary Science, 2015, 31(5), 534-543. Lee Yong-seok, Soonchunhyang University, Development of fishmeal substitute for aquaculture feed using edible insects, Ministry of Oceans and Fisheries report, 2018.

The object of the present invention relates to a high-protein functional beverage composition with increased palatability by containing an enzyme-treated product of wet-ground brown mealworm larvae. More specifically, the purpose of the present invention is to use wet-ground enzyme-treated brown mealworm larvae as the main raw material, and complex fermentation products of natural products such as extracts of ginkgo biloba, Schisandra chinensis, banana, onion, ginger and bay leaf are added, The aim is to provide a high-protein functional beverage composition that includes soy protein powder, oat protein powder, etc., and has fatigue recovery and muscle strength enhancement effects while increasing palatability.

The present invention is an enzyme-treated product of wet-ground brown mealworm larvae, natural product complex fermentation product, soybean paste dilution, soy protein powder, oat protein powder, vitamin mineral mix, enzyme-treated stevia, fructo-oligosaccharide, salt, xanthan gum, soy lecithin, It relates to a high-protein functional beverage composition with increased palatability, characterized by containing flavoring, citric acid, and tocophenol.

The composition preferably contains 50 to 90 parts by weight of natural product complex fermentation, 15 to 50 parts by weight of soybean paste dilution, 60 to 100 parts by weight of soy protein powder, and oats, based on 100 parts by weight of wet-ground enzyme treatment of brown mealworm larvae. 50-70 parts by weight of protein powder, 30-50 parts by weight of vitamin mineral mix, 5-10 parts by weight of enzyme-treated stevia, 3-15 parts by weight of fructooligosaccharides, 10-16.5 parts by weight of salt, 1-5 parts by weight of xanthan gum, It may contain 1 to 7 parts by weight of soy lecithin, 0.5 to 7 parts by weight of fragrance, 1 to 5 parts by weight of citric acid, and 1 to 5 parts by weight of tocophenol.

Additionally, it is preferable that 3 to 5 times the weight of water of the total weight of each raw material is added to the beverage composition.

The natural product complex fermentation product may be a mixed extract of ginkgo biloba, Schisandra chinensis, banana, onion, ginger, and bay leaf fermented with lactic acid bacteria. The mixed extract is based on 100 parts by weight of ginkgo leaf extract, 100-200 parts by weight of Schisandra chinensis extract, 100-200 parts by weight of banana extract, 100-200 parts by weight of onion extract, 100-200 parts by weight of ginger extract, and 100-200 parts by weight of bay leaf extract. Parts by weight may be mixed. The natural product complex fermentation product is characterized by antioxidant efficacy.

The soybean paste dilution may be conventional soybean paste diluted in water. Preferably, it may be a liquid obtained by mixing 700 to 1000 parts by weight of water based on 100 parts by weight of soybean paste and then filtering.

The soy protein powder may be isolated soy protein with a protein content of 90 to 95%, and the oat protein powder may be oat powder with a protein content of 5 to 50%.

The vitamin mineral mix includes sodium, vitamin C, vitamin E, selenium, niacin, chromium, molybdenum, zinc, manganese, vitamin A, pantothenic acid, vitamin D, biotin, vitamin B6, vitamin B1, vitamin K, vitamin B2, folic acid, vitamin B12, may contain iodine. Preferably, in 10 g of vitamin mineral mix, 50 to 120 mg of sodium, 100 to 500 mg of vitamin C, 5 to 15 mg of vitamin E, 40 to 60 μg of selenium, 10 to 20 mg of niacin, 10 to 30 pg of chromium, and 25 mg of molybdenum. ㎍, Zinc 5~9㎎, Manganese 1~4㎎, Vitamin A 500~700㎍, Pantothenic Acid 3~5㎎, Vitamin D 5~10㎍, Biotin 10~30㎍, Vitamin B6 1~2㎎, Vitamin B1 1 It may contain ~3 mg, 40-70 μg of vitamin K, 1-2 mg of vitamin B2, 300-400 μg of folic acid, 1-3 μg of vitamin B12, and 100-150 μg of iodine.

The beverage composition is characterized by an effect of recovering physical fatigue or improving muscle strength. It is also characterized by its proliferative effect on muscle cells and its anti-inflammatory effect by reducing the production of NO (nitric oxide).

The enzyme-treated product of the wet-ground brown mealworm larvae can be obtained through sample preparation, grinding, enzyme treatment, and a deactivation step after the enzyme treatment. In addition, preferably, the brown mealworm larvae are frozen in a raw state, heated, mixed with purified water, wet pulverized, and the wet pulverized brown mealworm larvae may be treated with enzymes.

To explain this in more detail, the brown mealworm larvae used at this time are raw, preferably 9th instar brown mealworm larvae, which are commonly used as food raw materials, and are fasted for 1 to 3 days to completely excrete excrement. It may have been washed 2 to 4 times with running water in its raw state.

The brown mealworm larvae prepared in this way are frozen at -15 to -20℃, and when it is confirmed that the larvae are frozen, 1 to 10 times (w/w) of purified water is added to the larvae and the pressure is 1.1 to 1.8 kgf/cm ² and 110 Wet grinding of brown mealworm larvae can be obtained by heating at ~150℃ for 0.5~2 hours, mixing with purified water, and grinding while maintaining the temperature at 60~90℃. At this time, a buffer solution may be added to the purified water, and the buffer solution can be prepared by adding 10 to 20 g of citric acid to 20 kg of purified water. When pulverizing larvae, 100 parts by weight of brown mealworm larvae can be mixed with 100 to 300 parts by weight of purified water or buffer solution in a steam tank, first pulverized with a disk mill, and then pulverized using a colloid mill until completely ground.

The wet pulverized brown mealworm larvae obtained in this way was sterilized by heating at 1.1 to 1.8 kgf/cm ² and 110 to 150°C for 0.5 to 2 hours, and 0.1 to 10 parts by weight of enzyme was added based on 100 parts by weight of the pulverized material. Thus, an enzyme-treated product of wet-ground brown mealworm larvae can be obtained after enzymatic reaction treatment at pH 7.0-8.0 and 40-60°C for 0.5-10 hours.

The conditions for heating each larva serve to simultaneously carry out the sterilization process and the conditions for cooking the brown mealworm larvae. If the heating temperature is less than 110°C, the sterilization effect may not occur easily, and if the heating temperature exceeds 150°C, the protein Changes in the properties may occur and the quality of the proteolyzed composition may deteriorate. Likewise, sterilization may not be successful even if the heating conditions are less than 0.5 hours, and if the heating time exceeds 2 hours, changes in the properties of the protein may occur.

Enzyme treatment after heating can be performed 1 to 3 times, and after each enzyme treatment, enzyme activity can be deactivated by heating at a temperature of 90 to 95°C for 10 minutes to 2 hours or more.

After enzyme deactivation, the temperature can be lowered again to maintain an appropriate temperature of 40-60°C for additional enzyme treatment, or the drying step can be performed immediately.

Each enzymatic reaction can be performed by treating one or more enzymes selected from the group consisting of flabozyme, alkalase, protease, and aminopeptidase. The enzyme is preferably added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of pulverized brown mealworm larvae.

The enzyme-treated composition can be centrifuged as needed and only the supernatant can be used, or a composition obtained by homogenizing it can be used.

In the case of enzyme treatment as described above, if the amount of purified water is less than 200 parts by weight based on 100 parts by weight of brown mealworm larvae, the quality of the proteolyzed composition may deteriorate due to overactivation of the enzyme during the subsequent enzyme treatment process, and 400 parts by weight of purified water may occur. If it is exceeded, the enzyme activity may be weak during subsequent enzyme treatment and protein decomposition may not proceed well.

If the temperature at which each larva is treated with the enzyme is less than 40℃, little enzyme activity may appear, and if it exceeds 60℃, the enzyme may be deactivated and not work. At this time, if the enzyme is added in an amount of less than 0.1 parts by weight based on 100 parts by weight of brown mealworm larvae, the enzyme activity may not appear, and adding more than 10 parts by weight is undesirable in terms of the cost of using the enzyme and the enzyme If the action is excessive, the physical properties of the final proteolytic product may worsen.

In the present invention, the natural product complex fermentation product can be produced by mixing individual extracts of ginkgo leaf, Schisandra chinensis, banana, onion, ginger, and bay leaf.

For fermentation, add 0.05 to 1 part by weight of mixed lactic acid bacteria based on 100 parts by weight of extract (concentrate or dry matter) of the natural product mixture, then add 3000 to 4000 parts by weight of purified water, and stir at 30 to 40 ℃ for 18 to 48 hours. there is. After stirring, it is heated at 95-100°C for 30-60 minutes to inactivate the activity of the lactic acid bacteria to complete the lactic acid bacteria fermentation, and the product thus prepared can be spray-dried to produce a natural product complex fermentation product.

The extract is obtained by extracting and mixing each raw material, such as ginkgo leaves, Schisandra chinensis, banana, onion, ginger, or bay leaf, using water, C1~C4 alcohol, or a mixed solution thereof as a solvent. The C1~C4 alcohol is methanol, ethanol, and propanol. , isopropanol, butanol, and isobutanol. At this time, it is better to use water or an aqueous solution of C1 to C4 alcohol as the solvent. The aqueous solution of C1 to C4 alcohol may be an aqueous ethanol solution, and is preferably a 20 to 60% (v/v) aqueous ethanol solution.

The solvent can be used for extraction by adding 1 to 40 times the volume or weight of the raw sample (red ginseng, etc.) by volume or weight, and preferably can be used for extraction by adding 5 to 40 times the volume or weight.

Extraction conditions for each of the above extracts may be 1 minute to 48 hours at 20 to 100°C. The above process can be repeated 1 to 4 times.

Each extract prepared in this way can be concentrated or diluted so that the solid content is 20 to 30 parts by weight, mixed appropriately, and fermented with lactic acid bacteria to produce a complex herbal fermented product. If the solid content of each extract is less than 20 parts by weight, the water content is excessive and the manufacturing cost is high, and the fatigue recovery, muscle strength improvement, and blood circulation improvement effects of the composition mixed with the fermented broth are not good, and if the solid content of the extract exceeds 30 parts by weight. If this is done, the concentration of the concentrated extract itself may be too high, reducing the fermentation efficiency of lactic acid bacteria.

The lactic acid bacteria used in fermentation in the present invention are Lactobacillus genus ( Lactobacillus ) strain, Leuconostoc genus ( Pediococcus ) strain, Lactococcus genus (Lactococcus ) strain, Streptococcus genus ( Streptococcus) ) strain, Aerococcus strain, Entrococcus strain, Vagococcus strain, or Bifidobacterium strain.

In addition, the lactic acid bacteria are preferably Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus salivarius, Lactobacillus casei , Lactobacillus gasseri. ( Lactobacillus gasseri ), Lactobacillus delbrücki ssp. One or more species may be selected from Bulgaricus ( Lactobacillus delbrueckii ssp. bulgaricus ), Lactobacillus fermentum , and Lactobacillus helveticus , or it may be a mixture of these eight strains.

When preparing the beverage composition, it is preferable to first add wet-ground enzyme-treated brown mealworm larvae, complex natural product fermentation, and soybean paste dilution and boil or boil at 80-100°C for 30-90 minutes. In this way, the fishy, foul odor, and off-flavor of insect raw materials can be removed. At this time, below 80℃, the effect in removing fishy, foul odor, and off-flavor may be low, and above 100℃, nutrients may be lost, which is not desirable. Additionally, if the heating time is less than 30 minutes, the effect may be low, and if the heating time is longer than 90 minutes, it may be uneconomical.

Accordingly, the method for producing the beverage is more preferably,

(Step 1) Obtaining an enzyme-treated product of wet-ground brown mealworm larvae;

(Second step) mixing and heat-treating the enzyme-treated product, natural product complex fermentation product, and soybean paste dilution; and,

(Step 3) Soy protein powder, oat protein powder, vitamin mineral mix, enzyme-treated stevia, fructooligosaccharide, salt, xanthan gum, soy lecithin, flavoring, citric acid, and tocophenol are mixed with the mixture obtained in step 2 above. Post-homogenization;

It can be performed through .

In addition, after the homogenization, packaging and sterilization steps may be further added.

Enzyme-treated stevia used as a raw material in the present invention is a type of alternative sweetener, and is produced by reacting stevia extract with α-Glucosyltransferase, α-glucosylstevioside, α-glucosylbaudioside, etc. It is obtained by purifying seed A, and the main sweetener is α-glucosylstevioside. Its sweetness is about 100 to 200 times that of sugar, and it is stable against acids and heat. It is a white-light yellow powder, flake or liquid with no odor or a slight characteristic odor and a refreshing sweet taste. It is highly soluble in water and also soluble in 50(v/v)% ethanol aqueous solution. When used with carbohydrates such as sugar, it has the effect of increasing sweetness.

Soybean paste used as a raw material for the beverage composition in the present invention may be conventional soybean paste. As the conventional soybean paste, commercially available soybean paste may be used, or one manufactured by the following method may be used.

Preferably, (step 1) preparing a soybean boiled product containing;

(Second step) obtaining meju by self-fermenting the soybean broth prepared in the first step;

(Second step) Preparing a mixture for making soybean paste containing meju obtained in the second step and 20 to 25% (w/w) salt water;

(Third step) self-fermenting the mixture for making soybean paste obtained in the third step; and,

(Step 4) Collecting only the dry matter from the fermented product obtained by self-fermentation in the fourth step;

It can be manufactured including.

In the second step above, the soybean broth can be self-fermented at 4 to 35°C for 10 to 130 days.

In step 3, the mixture for making soybean paste may contain 100 parts by weight of meju and 100 to 500 parts by weight of 20 to 25% (w/w) salt water.

In step 4 above, the mixture for making soybean paste can be self-fermented at 4 to 35°C for 1 to 6 months.

In the present invention, 'self-fermentation' refers to a fermentation method in which fermentation occurs on its own using useful microorganisms present in the plant without the input of fermentation bacteria.

The meju used in the present invention is most preferably produced by steaming soybeans, but as long as the taste and efficacy of meju are not limited, beans such as seoritae, seomoktae, and black soybeans may be used, and may be mixed with them.

The meju is a self-fermented soybean product, and when making meju, meju can be produced by mixing one or more types of wheat or rice with soybeans.

In addition, the fermentation conditions of the soybean steamed product can be appropriately adjusted throughout the fermentation process, preferably at 4 to 35°C, more preferably at 10 to 30°C, and most preferably at 20 to 30°C. You can. In addition, fermentation is preferably performed for 10 to 130 days, more preferably 50 to 130 days, and most preferably 80 to 130 days.

Boiled soybeans can be used instead of the soybean soup, but it is better to steam the soybeans rather than boil them to minimize the loss of soybean nutrients. The soybean steaming product is preferably prepared by soaking soybeans in purified water at 4~35℃ for 0.5~24 hours, steaming them at 70~125℃ for 15 minutes~12 hours, and then cooling them to room temperature. However, the soybean steaming conditions are greatly limited by this. It doesn't work.

When manufacturing meju, cleanly dried rice straw may be stored together with the soybean soup to facilitate self-fermentation. At this time, the amount of rice straw that can be stored with the soybean increase can be arbitrarily adjusted. This is one of the methods mainly used traditionally to produce meju for soy sauce.

When producing meju, self-fermentation can be used to produce meju without inoculation of strains, but selection from Bacillus subtilis , Aspergillus sojae , and Aspergillus oryzae One or more types of fermentation bacteria may be mixed in an amount of 0.001 to 2 parts by weight based on 100 parts by weight of soybean broth, and other fermentation strains useful in the production of soybean paste, such as yeast, may be mixed. Additionally, it can be manufactured by mixing various enzymes such as amylase that can decompose soy protein.

It is recommended that the soybean boiled product is self-fermented for 10 to 130 days, and when fermenting strains selected from Bacillus subtilis, Aspergillus soje, and Aspergillus oryzae are used, the fermentation period can be shortened. The meju can be used in the production of soy sauce immediately after production, but can be used in the production of various soy sauces after being dried and stored for 4 to 10 days. When manufacturing meju, it can be produced by adding salt and purified water.

The salt water used when soaking meju in salt water and self-fermenting it into soybean paste is preferably maintained at a salinity of 20 to 25% (w/w).

Therefore, the salinity of the final manufactured soybean paste is preferably maintained at 20 to 25% (w/w). To produce soybean paste with appropriate salinity, salt may be appropriately added after obtaining soybean paste (dry material) from fermented product containing meju. In the prior art, when making soybean paste, salt water with a salinity of 20 to 25% (w/w) is used for long-term preservation of the soybean paste. If the salinity of soybean paste is less than 20% (w/w), it is not suitable for long-term storage, and if the salinity exceeds 25% (w/w), the soybean paste is too salty, tastes bad, and is not good for health.

The soybean paste is fermented by mixing 20 to 25% (w/w) salt water with the meju, preferably 100 to 500 parts by weight, more preferably 200 to 400 parts by weight, and then self-fermenting the soybean paste, based on 100 parts by weight of meju. It may be dry matter obtained from water. At this time, if the salt water is less than 100 parts by weight based on 100 parts by weight of meju, fermentation does not work well due to lack of moisture. Although it is possible to produce soybean paste even if the salt water exceeds 500 parts by weight, the content of the active ingredient that gives the taste of soybean paste is lowered, making it difficult to obtain the unique taste of soybean paste.

In addition, for the production of soybean paste, the meju and salt water can be mixed and then fermented at room temperature. The fermentation temperature is not greatly limited, and it is better to ferment at room temperature in a shaded place. The fermentation time is preferably 1 to 6 months, more preferably 2 to 4 months. In the present invention, the room temperature may be preferably 4 to 35°C, more preferably 10 to 30°C, and most preferably 20 to 30°C.

When the meju and salt water are mixed and self-fermented, the ingredients excluding the liquid can be used as soybean paste. If a small amount of salt water is added to the meju and there is no liquid, only the ingredients can be used directly as soybean paste.

The salinity of the soybean paste can be adjusted to an appropriate level for use as a food ingredient by mixing an appropriate amount of salt after self-fermentation, and after production, it is aged again at room temperature (4~35℃) and humidity of 40~90% for 1~6 months. It may last.

The present invention relates to a high-protein functional beverage composition with increased palatability by containing an enzyme-treated product of wet-ground brown mealworm larvae. More specifically, the beverage composition contains an enzyme-treated product of wet-ground brown mealworm larvae and soy protein powder. , oat protein powder, ginkgo leaf, Schisandra chinensis, banana, onion, ginger, bay leaf extract fermented with lactic acid bacteria, complex herbal medicine fermentation, soybean paste dilution, vitamin mineral mix, enzyme-treated stevia, fructooligosaccharide, salt, xanthan gum, soybean It is characterized by containing lecithin, flavoring, citric acid, and tocophenol.

The beverage composition does not have the fishy smell or bad smell caused by insects, so there is no resistance to drinking insect raw materials. It can effectively supply high-concentration protein in an easy-to-drink state, and has excellent anti-aging and muscle strength improvement effects to quickly recover from physical fatigue in the elderly. You can do it.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to ensure that the content introduced here is thorough and complete, and to sufficiently convey the spirit of the present invention to those skilled in the art.

<Preparation Example 1. Preparation of enzyme-treated product from wet-ground brown mealworm larvae>

Nine-instar brown mealworm larvae were purchased from a professional breeding farm, and the raw larvae were fasted for 2 to 3 days and completely excreted. The raw larvae were washed three times with running water and frozen in a refrigerator at -20°C.

After confirming that all brown mealworm larvae were frozen and dead, 20kg of purified water was added to 10kg of frozen brown mealworm larvae, heated at a pressure of 1.1kgf/cm ² and 110℃ for 1 hour, and then cooled to 60~70℃. It was first pulverized with a disk mill. Afterwards, it was pulverized using a colloid mill until completely ground to obtain a raw material for producing an enzyme-treated product (wet grinding of brown mealworm larvae) with a solid content of 30 to 40% by weight.

Next, the wet ground material of the brown mealworm larvae was put back into the steamer and then sterilized by heating for 30 minutes under pressurized high temperature conditions of 1.1 kgf/cm ² and a temperature of 110°C.

After heat sterilization, 0.25 g of flabozyme and aminopeptidase were added to 100 g of wet ground brown mealworm larvae and treated for 2 hours at 70°C and pH 7.0. Afterwards, the enzyme activity was deactivated by reacting at 95°C for 30 minutes, and then the temperature was lowered to 50°C to complete the enzyme treatment. This enzyme-treated composition was referred to as an enzyme-treated product of wet-ground brown mealworm larvae. The enzyme-treated product was stored at -20°C until use.

<Comparative Preparation Example 1. Preparation of wet pulverized material from brown mealworm larvae without enzyme treatment>

In the process of Preparation Example 1, only the process of wet grinding and heat sterilization of brown mealworm larvae was performed, and subsequent enzyme treatment was not performed.

<Experimental Example 1. Confirmation of amino acid composition in enzyme-treated product of wet-ground brown mealworm larvae>

The amino acid composition of the enzyme-treated wet-ground brown mealworm larvae was confirmed. for teeth Preparation Example 1 and Comparative Preparation Example 1 20 mL of dilution buffer (pH 2.2) for amino acid analysis was added to 0.2 g of powder obtained by freeze-drying the sample, sonicated twice for 20 minutes each, and then centrifuged. The supernatant was taken, filtered through a membrane filter (0.45 μm), and then used as a sample for analysis. 0.1 g of the protein decomposition sample was taken, 20 mL of dilution buffer (pH 2.2) for amino acid analysis was added, and then extracted to serve as a sample for analysis.

The amino acid analyzer used was Sykam (Germany)'s S7130 amino acid reagent organizer, S5200 sample injector, and S2100 solvent delivery system, and the column was analyzed using a cation separation column LCA K06/NA (4.6 × 250 mm). The flow rate of the mobile phase was 0.45 mL/min and ninhydrin was analyzed at 0.4 mL/min, and the results are shown in Table 1.

Classification (unit: mg/g) Comparative Manufacturing Example 1
Non-enzyme treated product Preparation Example 1
enzyme-treated product BCAA (muscle building) ¹⁾ 12.38 52.89 Active in relieving insomnia, depression, and anxiety ²⁾ 13.02 24.00 Active in immune function ³⁾ 12.39 29.25 Anti-inflammatory activity ⁴⁾ 7.99 68.09 Involved in collagen production ⁵⁾ 14.28 35.70 Fatigue recovery activity ⁶⁾ 11.59 29.97 Antioxidant activity ⁷⁾ 2.10 19.07 Essential amino acid content 5.90 25.06 Non-essential amino acid content 11.07 210.19 Total amino acid content 16.97 235.25 1) leucine, isoleucine, valine
2) valine, phenylalaine, methionine, threonine, lysine, tyrosine, glycine
3) lysine, isoleucine, histidine, arginine, glutamic acid, serine
4) leucine, isoleucine, valine, phenylalaine, histidine,
aspartic acid, glycine, proline
5) lysine, methionine, threonine, arginine, proline
6) leucine, isoleucine, valine, lysine, arginine
7) leucine, isoleucine, valine, methionine

Looking at the amino acid composition ratio of Preparation Example 1 and Comparative Preparation Example 1 in Table 1, the BCAA content involved in muscle formation is 52.89 mg/g in the enzyme-treated product of Preparation Example 1 and 12.38 mg in the non-enzyme-treated product of Comparative Preparation Example 1. It was found that it was significantly increased compared to /g.

In addition, in modern competitive society, office workers frequently experience psychological symptoms such as insomnia, depression, and anxiety. Table 4 shows the amino acids involved in relieving insomnia, depression, and anxiety (valine, phenylalaine, methionine, threonine, lysine, tyrosine, and The glycine) content was found to be significantly increased to 24.00 mg/g in the enzyme-treated product of Preparation Example 1, compared to 13.02 mg/g in the non-enzyme-treated product of Comparative Preparation Example 1.

In addition, the content of amino acids (leucine, isoleucine, valine, phenylalaine, histidine, aspartic acid, glycine, and proline) with anti-inflammatory activity was 68.09 mg/g in the enzyme-treated product of Preparation Example 1, compared to the non-enzyme-treated product of Comparative Preparation Example 1. It was found that it was significantly increased compared to 7.99 mg/g in water.

The content of immunologically active amino acids (lysine, isoleucine, histidine, arginine, glutamic acid, and serine) was 29.25 mg/g in the enzyme-treated product of Preparation Example 1 and 12.39 mg/g in the non-enzyme-treated product of Comparative Preparation Example 1. It was found that there was a significant increase compared to

Amino acids (leucine, isoleucine, valine, lysine, and arginine) with fatigue recovery activity significantly increased to 29.97 mg/g in the enzyme-treated product of Preparation Example 1, compared to 11.59 mg/g in the non-enzyme-treated product of Comparative Preparation Example 1. I could see that it had been done.

The content of amino acids (leucine, isoleucine, valine, and methionine) with antioxidant activity was also found to be significantly increased to 19.07 mg/g in the enzyme-treated product of Preparation Example 1, compared to 2.10 mg/g in the non-enzyme-treated product of Comparative Preparation Example 1. I was able to.

Therefore, this phenomenon can be seen as the enzyme-treated product of wet-ground brown mealworm larvae not only quickly recovering from physical fatigue, but also effective in improving muscle strength and preventing and alleviating anti-aging, and is also effective in recovering from disease treatment or in the elderly. It can be seen that it is very effective in maintaining health.

<Preparation Example 2. Preparation of natural product complex fermentation product>

Ginkgo leaves, Schisandra chinensis, bananas, onions, ginger, and bay leaves were purchased at Gyeongdong Market (Jegi-dong, Seoul). Among each raw material, banana fruit was used with the peel removed, and onion and ginger were thoroughly washed and used with the peel. The seeds of Schisandra chinensis were removed from the fruit. Each raw material was dried so that the moisture content was less than 15%, and the dried raw materials were pulverized with an industrial pin crush mill (Korea Industrial Co., Ltd.) to obtain a powder with a particle size of 50 to 60 mesh. Each of the above powders was extracted at 90-95°C for 3 hours by adding 10 times purified water (w/w). After extraction, solids were removed through a filter, and the extract was concentrated and freeze-dried to prepare extract powder.

Afterwards, each powder was mixed as shown in Table 2 below to prepare a mixture of extracts, and fermentation bacteria were added to this mixture and fermented.

fermented product ginkgo leaves
extract
(g) Schisandra
extract
(g) banana
extract
(g) onion
extract
(g) ginger
extract
(g) bay leaves
extract
(g) total
(g) Manufacturing Example 2-1 100 100 150 200 200 150 900 Manufacturing Example 2-2 150 150 150 150 150 150 900

Fermentation bacteria include commercially available Mediogen 8 types of mixed lactic acid bacteria (Mediogen Co., Ltd., Jecheon, Chungcheongbuk-do); Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus fermentum, Lactobacillus helveticus ) were used. For fermentation, 20 g of lactic acid bacteria were added to a total of 900 g of the extract in Table 1, 3 kg of water was added, and the mixture was stirred at 37°C for 24 hours. After stirring, lactic acid bacteria activity was inactivated at 95°C for 30 minutes to complete lactic acid bacteria fermentation, and then spray-dried to prepare a natural product complex fermentation product. The dried fermentation product was stored at -20°C until use.

<Comparative Preparation Example 2. Preparation of natural product extract or natural product complex fermentation product for comparison>

As shown in Table 3, each raw material was mixed or a comparative composition related to natural products was prepared with or without fermentation. The same raw materials used in Preparation Example 2 were used for each extract or fermentation strain, and fermentation was performed under the same conditions as Preparation Example 2.

Fermented product/
extract ginkgo leaves
extract
(g) Schisandra
extract
(g) banana
extract
(g) onion
extract
(g) ginger
extract
(g) bay leaves
extract
(g) total
(g) fermentation
existence and nonexistence comparison
Manufacturing Example 2-1 150 150 150 150 150 150 900 × comparison
Manufacturing Example 2-2 300 0 300 0 300 0 900 ○ comparison
Manufacturing Example 2-3 0 300 0 300 0 300 900 ○ comparison
Manufacturing Example 2-4 100 10 90 200 250 250 900 ○

<Experimental Example 2. Investigation of the content of antioxidant-related substances in complex fermented natural products>

Experimental Example 2-1. Determination of total flavonoid content

The total flavonoid content was measured using the fermented product/extract obtained in Preparation Example 2 and Comparative Preparation Example 2. Specifically, 1 g of each fermented product/extract of Preparation Example 2 and Comparative Preparation Example 2 was added to 0.15 ml of 5 (w/v)% sodium nitrite solution, and then reacted at 25°C for 6 minutes. . Next, 0.3 ml of 10% aluminum chloride was added, reacted at 25°C for 5 minutes, and then 1 ml of 1N sodium hydroxide was added and each sample was mixed well. Afterwards, the absorbance was measured at 510 nm using a spectrophotometer, and the total flavonoid content of each extract was measured based on the calibration curve of rutinhydrate. The experiment was repeated three times and expressed as average value and standard deviation. The results are shown in Table 4 below.

division Total flavonoids (mg RU/100 gDM) Manufacturing Example 2-1 75.0±8.6 Manufacturing Example 2-2 70.8±7.9 Comparative Manufacturing Example 2-1 13.3±2.9 Comparative Manufacturing Example 2-2 23.3±3.5 Comparative Manufacturing Example 2-3 32.0±2.2 Comparative Manufacturing Example 2-4 29.4±5.3

Referring to Table 4, the flavonoid content is 75.0±8.6 mgRU/100 gDM and 70.8±7.9 mgRU/100 gDM in Preparation Examples 2-1 and 2-2, and 13.3±2.9 mgRU/100 gDM in Comparative Preparation Example 2-1. It can be seen that it has increased significantly compared to what it was.

Experimental Example 2-2. Determination of total polyphenol content

The total polyphenol content was measured using the fermented product/extract obtained in Preparation Example 2 and Comparative Preparation Example 2. Specifically, 1 g of the fermented product/extract of Preparation Example 2 and Comparative Preparation Example 2 was added to 2 ml of sodium carbonate, and then 100 ㎕ of 50 (w/v)% Folin-Ciocalteu reagent was added. Added. Next, absorbance was measured at 720 nm using a spectrophotometer, and the total polyphenol content of each extract was measured based on the calibration curve of gallic acid. The experiment was repeated three times and expressed as average value and standard deviation. The results are shown in Table 5 below.

division Total polyphenols (mg GAE/100 gDM) Manufacturing Example 2-1 875.0±53.6 Manufacturing Example 2-2 834.8±52.9 Comparative Manufacturing Example 2-1 342.9±22.9 Comparative Manufacturing Example 2-2 429.2±12.2 Comparative Manufacturing Example 2-3 424.4±10.1 Comparative Manufacturing Example 2-4 422.3±15.4

The total polyphenol content in Preparation Examples 2-1 and 2-2 was 875.0±53.6 mg GAE/100 gDM and 834.8±52.9 mg GAE/100 gDM, and the extract of Comparative Preparation Example 2-1 was 342.9±22.9 mg GAE/100 gDM. It can be seen that it has increased significantly compared to 100 gDM.

<Examples 1 to 4. Preparation of beverage containing enzyme-treated product of wet-ground brown mealworm larvae>

The mixture beverage composition shown in Table 6 was added to 1600 g of purified water, and the total amount of the final beverage produced was 2000 g. At this time, in order to reduce the off-flavor of the raw materials, the enzyme-treated product of wet-ground brown mealworm larvae, the natural product complex fermentation product, and the soybean paste dilution were first mixed and heated in a double boiling method at 90°C for 60 minutes.

Afterwards, the remaining raw materials were additionally added and mixed.

Among the raw materials in Table 6, conventional soybean paste was purchased from G-Market and used as a sample for the soybean paste dilution. By mixing 900 g of water based on 100 g of soybean paste and filtering, only the liquid was obtained, and the liquid was used as a raw material for beverage production.

Vitamin Mineral Mix contains 115 mg of sodium, 300 mg of vitamin C, 11 mg of vitamin E, 55 mg of selenium, 15 mg of niacin, 30 pg of chromium, 25 mg of molybdenum, 8.5 mg of zinc, 3 mg of manganese, 700 mg of vitamin A, and pantothenic acid per 10 g. Product containing 5mg, Vitamin D 10㎍, Biotin 30㎍, Vitamin B6 1.5㎎, Vitamin B1 1.2㎎, Vitamin K 70㎎, Vitamin B2 1.4㎎, Folic Acid 400㎍, Vitamin B12 2.4㎍, Iodine 150㎍ Termi) was purchased and used commercially, and vanilla bean extract was purchased and used as a natural flavoring agent.

Soy protein powder was purchased and used as a commercial product containing 99.9% isolated soy protein and a protein content of 90% or more, and oat protein powder was purchased and used as a commercial product (BCT) with a protein content of 50%.

division Manufacturing example
One
Enzyme-treated larvae of
(g) Manufacturing example
2-2
fermented product of
(g) Soybean paste dilution
(g) Soy protein powder
(g) Oat protein powder
(g) Vitamin Mineral Mix
(g) Enzyme-processed stevia
(g) Fructooligosaccharide
(g) refined salt
(g) xanthan gum
(g) Soy lecithin
(g) natural fragrance
(g) citric acid
(g) Toco
phenol
(g) total
(g) Example 1 100 61 15 100 50 30 7.5 12.5 16.5 1.5 1.3 0.7 2 2 400 Example 2 100 90 15 75 50 30 10 7 15 One 3 0.5 2 1.5 400 Example 3 100 55 50 60 70 30 7 3 10 3 One One 5 5 400 Example 4 100 50 30 60 60 50 5 15 15 5 7 One One One 400

<Comparative Examples 1 to 4. Comparative beverage production>

A beverage was prepared by mixing 1600 g of purified water with the raw materials in Table 7 according to the method of Example 1.

division Manufacturing example
One
Enzyme-treated larvae of
(g) Manufacturing example
2-2
fermented product of
(g) Soybean paste dilution
(g) Soy protein powder
(g) Oat protein powder
(g) Vitamin Mineral Mix
(g) Enzyme-processed stevia
(g) Fructooligosaccharide
(g) refined salt
(g) xanthan gum
(g) Soy lecithin
(g) natural fragrance
(g) citric acid
(g) Toco
phenol
(g) total
(g) Comparative Example 1 100 0 15 71 100 70 7.5 12.5 16.5 1.5 1.3 0.7 2 2 400 Comparative Example 2 0 50 15 200 56 30 10 15 16.5 1.5 1.3 0.7 2 2 400 Comparative Example 3 100 0 0 200 0 50 5 15 15 5 7 One One One 400 Comparative Example 4 100 30 70 23 100 20 15 5 15 7 10 One One 3 400 Comparative Example 5 100 120 0 0 106 30 7.5 12.5 16.5 1.5 1.3 0.7 2 2 400

<Comparative Example 6. Production of beverage containing non-enzyme treated brown mealworm wet grinding material>

A beverage was prepared by the method of Example 1, but instead of the enzyme-treated product of Preparation Example 1, the wet ground material of brown mealworm larvae of Comparative Preparation Example 1 (non-enzyme-treated product) was used as a raw material.

<Experimental Example 3. Confirmation of fishy smell according to mixing of beverage composition raw materials>

Among the beverage raw materials of Examples 1 to 4 and Comparative Examples 1 to 6, in order to confirm whether the effect of reducing the fishy smell that the enzyme treatment of wet-ground brown mealworm larvae itself can have by mixing other raw materials, as follows. , the enzyme-treated products of wet-ground brown mealworm larvae were first mixed as shown in Table 8 below, and then the fishy smell of the mixture of these three samples was confirmed using an electronic nose.

target raw material Preparation Example 1
wet ground
brown mealworm
enzymes in larvae
Processed material (g) Production Example 2-2
natural product complex
Fermentation (g) Soybean paste dilution (g) Comparative Manufacturing Example 1
brown mealworm
larval
Wet grinding (g) Test Sample 1 100 61 15 0 Test Sample 2 100 90 15 0 Test Sample 3 100 55 50 0 Test Sample 4 100 50 30 0 Test sample 5 100 0 15 0 Test sample 6 100 0 0 0 Test sample 7 100 120 0 0 Test sample 8 0 61 15 100

For this purpose, to explain the experimental method, each raw material mixture sample in Table 8 was heated at 90 to 100 ° C for 50 minutes and then cooled. 4 ml of each cooled water was placed in a 40 ml vial, sealed with a Teflon-coated septa, and left in a constant temperature water bath adjusted to 50° C. for 1 hour to volatilize the fishy smell. To reduce the influence of the surrounding environment, the intensity of fishy odor was measured using an electronic nose (odor concentration meter, XP-329, New Cosmos Electric Co., LTD, Japan) in a closed space. The results are shown as level indices in Table 9 below.

target raw material Fishy smell (level) Test Sample 1 19.3 Test Sample 2 19.5 Test sample 3 19.7 Test sample 4 19.8 Test Sample 5 24.8 Test sample 6 26,9 Test sample 7 22.6 Test sample 8 29.0

As a result, it was confirmed that the level index was less than 20 in Test Samples 1 to 4 applied to the drinks of Examples 1 to 4 through electronic nose verification, indicating a low fishy smell. The one with the highest fishy smell was the non-enzyme treated wet ground brown mealworm larvae, which contained complex fermentation of natural products and soybean paste dilution, but was found to have a fishy smell at levels as high as level 29.0.

Due to the above results, it is proven that the wet-pulverized enzyme treatment of brown mealworm larvae must be properly mixed with natural complex fermentation product and soybean paste dilution to have an excellent fishy smell reduction effect when manufacturing beverages.

<Experimental Example 4. Beverage sensory evaluation>

Sensory tests were conducted on the beverages of Examples 1 to 4 and Comparative Examples 1 to 6.

Twenty panelists (10 men and women each) with more than 3 years of experience in sensory testing in the food-related field tasted the beverages of Examples 1 to 4 and Comparative Examples 1 to 6, and then performed a sensory test using the 5-point scale method (5 Point: very excellent, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor.

experimental group flavor savory taste neck
pass over cove Effect of reducing unpleasant odor unique to brown mealworms Unique to brown mealworms
already
Reduction effect comprehensive
preference Example 1 4.6±0.2 4.3±0.2 4.4±0.2 4.2±0.3 4.3±0.1 4.4±0.1 4.3±0.1 Example 2 4.0±0.1 4.2±0.1 4.0±0.2 3.8±0.1 4.0±0.2 4.1±0.1 4.0±0.3 Example 3 3.9±0.2 4.0±0.2 3.9±0.1 3.9±0.2 3.7±0.1 4.5±0.2 4.2±0.2 Example 4 4.0±0.3 4.9±0.3 4.0±0.2 4.0±0.3 4.2±0.2 4.0±0.3 3.9±0.1 Comparative Example 1 3.2±0.1 3.2±0.2 3.2±0.1 3.2±0.2 3.1±0.2 3.0±0.2 3.2±0.2 Comparative Example 2 3.2±0.2 3.2±0.2 3.1±0.2 3.1±0.1 3.3±0.1 3.4±0.2 3.1±0.2 Comparative Example 3 2.8±0.2 2.9±0.3 2.8±0.2 2.9±0.2 2.9±0.2 2.8±0.1 2.8±0.1 Comparative Example 4 3.1±0.3 3.3±0.2 3.3±0.2 3.3±0.3 3.1±0.2 3.0±0.2 3.2±0.2 Comparative Example 5 3.4±0.1 3.1±0.1 3.2±0.1 3.2±0.2 3.2±0.1 3.0±0.2 3.1±0.3 Comparative Example 6 2.4±0.2 2.0±0.1 2.0±0.1 2.2±0.1 2.5±0.1 2.8±0.1 2.3±0.1

As the results are shown in Table 10, it can be seen that the drinks of Examples 1 to 4 are excellent in flavor, savory taste, mouthfeel, aftertaste, and overall preference, and that the unpleasant smell and taste unique to brown mealworms have been significantly reduced.

<Experimental Example 5. Investigation of fatigue recovery effect of beverage containing enzyme-treated brown mealworm larvae>

Seven people, men and women in their 10s to 60s, for each beverage of Examples 1 to 4 and Comparative Examples 1 to 6 were asked to take 150 ml 3 times a day, 1 hour after meals, for 20 days. After taking the drink for 20 days, fatigue was improved. The degree was compared to before drinking and was expressed on a 5-point scale in Table 10 below (5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad).

experimental group good sleep effect Effect of improving lethargy Fatigue improvement effect Example 1 4.3 4.6 4.4 Example 2 4.2 4.3 4.2 Example 3 4.0 4.0 4.5 Example 4 3,4 3.9 4.0 Comparative Example 1 3.2 3.2 3.3 Comparative Example 2 3.1 3.1 3.2 Comparative Example 3 3.3 3.3 3.1 Comparative Example 4 3.1 3.2 3.2 Comparative Example 5 3.3 3.1 3.4 Comparative Example 6 2.3 2.2 2.5

Looking at the results after 20 days of administration in Table 10, the sound sleep effect, lethargy improvement effect, and fatigue improvement effect in the beverage consumption group of Examples 1 to 4 were increased compared to before the drinking experiment. Therefore, the drink of the present invention was very effective in improving overall fatigue.

<Experimental Example 6. Confirmation of differentiation/proliferation effect of muscle cells>

In the beverage raw materials of Examples 1 to 4 and Comparative Examples 1 to 6 (conditions in Tables 7 and 8), each raw material except refined salt and natural flavoring was mixed, and a 75% (v/v) ethanol aqueous solution was added and pressure reduced. It was concentrated and the concentrated extract was recovered. The differentiation/proliferation effect of muscle cells was investigated using the recovered extract.

Briefly explaining the research method, the mouse-derived myoblast C2C12 cell line was purchased from ATCC and used in DMEM (Dulbecco's modified) containing fetal bovine serum (FBS) and 1 (v/v) % penicillin. The culture was maintained at 37°C in a 5% CO ₂ incubator using eagle medium. C2C12 cells were distributed in a 96 well plate at 3 Х 10 ⁴ cells/ml, cultured for 2 days, and differentiation was induced when they occupied 80% of the plate. For differentiation induction, the medium was replaced with DMEM containing 2 (v/v) % horse serum (HS) and 1 (v/v) % penicillin every 2 days for 4 days, while inducing myoblast cells to differentiate into myocytes. Each sample was added to a final concentration of 100 μg/ml.

48 hours after treating each sample, MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) was added and cultured for 4 hours, and the upper layer was removed.

Next, DMSO was added to dissolve the resulting insoluble formazan crystals, and then the absorbance was measured at 540 nm to confirm the degree of cell proliferation. At this time, the differentiation effect of cells treated with each sample (powder aqueous solution supernatant) compared to the control group that did not treat the sample was expressed as a percentage and expressed as a relative cell proliferation rate, and the results are shown in Table 12.

concentrate sample Cell proliferation (%) in differentiation medium Example 1 197 Example 2 167 Example 3 170 Example 4 175 Comparative Example 1 142 Comparative Example 2 146 Comparative Example 3 145 Comparative Example 4 149 Comparative Example 5 151 Comparative Example 6 134

Referring to the results in Table 12, it was confirmed that in the sample treatment groups of Examples 1 to 4, C2C12 myoblasts were significantly differentiated into myocytes and proliferation also progressed.

<Experimental Example 7. Investigation of the anti-inflammatory effect of beverages containing enzyme-treated brown mealworm larvae>

The NO (Nitricoxide) production rate was measured to confirm the anti-inflammatory effect using each sample prepared in Experimental Example 6.

First, to induce activation of macrophages, RAW 264.7 cells were treated with 200 ng/ml of Lipopolysaccharide (LPS), and at the same time, each sample was treated with 100 ㎍/㎕ and incubated for 18 hours in a 5% CO ₂ incubator at 37°C. did. After 18 hours, transfer 100㎕ of each supernatant to a new plate, add 100㎕ of a solution of Griess reagent A (2% sulfanilamide in 5% phosphoricacid) and Greiss reagent B (0.2% naphthylethylenediamine dihydrochloride) mixed at a volume ratio of 1:1, and then observe at 540nm. The absorbance was measured.

sample Nitric oxide (μM) LPS + Example 1 30 LPS + Example 2 39 LPS + Example 3 40 LPS + Example 4 39 LPS + Comparative Example 1 49 LPS + Comparative Example 2 51 LPS + Comparative Example 3 52 LPS + Comparative Example 4 53 LPS + Comparative Example 5 52 LPS + Comparative Example 6 54 LPS 69 Untreated group 28

Each result is shown in Table 13, and it is confirmed that the samples of Examples 1 to 4 significantly reduce NO production.

Claims (8)

Based on 100 parts by weight of wet-ground brown mealworm larva enzyme treatment, 50 to 90 parts by weight of natural product complex fermentation, 15 to 50 parts by weight of soybean paste dilution, 60 to 100 parts by weight of soy protein powder, and 50 to 70 parts by weight of oat protein powder. 30 to 50 parts by weight of vitamin mineral mix, 5 to 10 parts by weight of enzyme-treated stevia, 3 to 15 parts by weight of fructooligosaccharide, 10 to 16.5 parts by weight of salt, 1 to 5 parts by weight of xanthan gum, 1 to 7 parts by weight of soy lecithin. A beverage composition containing 0.5 to 7 parts by weight of flavoring, 1 to 5 parts by weight of citric acid, and 1 to 5 parts by weight of tocophenol,
The enzyme-treated product of wet-ground brown mealworm larvae is made by freezing brown mealworm larvae in their raw state, wet-grinding them, and enzymatically treating them with flabozyme and aminopeptidase,
The natural product complex fermentation product,
Based on 100 parts by weight of ginkgo leaf extract, 100-200 parts by weight of Schisandra chinensis extract, 100-200 parts by weight of banana extract, 100-200 parts by weight of onion extract, 100-200 parts by weight of ginger extract, and 100-200 parts by weight of bay leaf extract. is fermented with lactic acid bacteria,
The composition is characterized in that it has an effect of improving muscle strength by increasing muscle cell proliferation by more than 167%.
A high-protein functional beverage composition with increased palatability. According to paragraph 1,
The enzyme treatment product of the wet-ground brown mealworm larvae is made by freezing brown mealworm larvae in a raw state, heating them, mixing them with purified water, and wet-grinding them, and enzymatically digesting the wet-ground brown mealworm larvae with flabozyme and aminopeptidase. Characterized by processing,
A high-protein functional beverage composition with increased palatability. delete According to paragraph 1,
The beverage composition is characterized in that it has the effect of recovering from physical fatigue.
A high-protein functional beverage composition with increased palatability. (Step 1) Obtaining an enzyme-treated product of wet-ground brown mealworm larvae;
(Second step) mixing 50 to 90 parts by weight of natural product complex fermentation material and 15 to 50 parts by weight of soybean paste dilution based on 100 parts by weight of the enzyme-treated material and heat-treating the mixture; and,
(Step 3) Add 60 to 100 parts by weight of soy protein powder, 50 to 70 parts by weight of oat protein powder, 30 to 50 parts by weight of vitamin mineral mix, 5 to 10 parts by weight of enzyme-treated stevia, and 5 to 10 parts by weight of enzyme-treated stevia to the mixture obtained in step 2 above. Lactooligosaccharide 3-15 parts by weight, salt 10-16.5 parts by weight, xanthan gum 1-5 parts by weight, soy lecithin 1-7 parts by weight, fragrance 0.5-7 parts by weight, citric acid 1-5 parts by weight, and tocophenol 1-5 Mixing parts by weight and then homogenizing them;
As a method for producing a beverage composition comprising,
The enzyme-treated product of wet-ground brown mealworm larvae is made by freezing brown mealworm larvae in their raw state, wet-grinding them, and enzymatically treating them with flabozyme and aminopeptidase,
The natural product complex fermentation product,
Based on 100 parts by weight of ginkgo leaf extract, 100-200 parts by weight of Schisandra chinensis extract, 100-200 parts by weight of banana extract, 100-200 parts by weight of onion extract, 100-200 parts by weight of ginger extract, and 100-200 parts by weight of bay leaf extract. is fermented with lactic acid bacteria,
The composition is characterized in that it has an effect of improving muscle strength by increasing muscle cell proliferation by more than 167%.
Method for producing a high-protein functional beverage composition with increased palatability. According to clause 5,
The enzyme treatment product of the wet-ground brown mealworm larvae is made by freezing brown mealworm larvae in a raw state, heating them, mixing them with purified water, and wet-grinding them, and enzymatically digesting the wet-ground brown mealworm larvae with flabozyme and aminopeptidase. Characterized by processing,
Method for producing a high-protein functional beverage composition with increased palatability. delete According to clause 5,
The beverage composition is characterized in that it has the effect of recovering from physical fatigue.
Method for producing a high-protein functional beverage composition with increased palatability.