KR20140038117A - Processing method of silkworm having silk protein and silkworm processed goods by its - Google Patents

Abstract

The present invention relates to a method for processing silkworms having silk protein and silkworm processed goods by the same. The method for processing silkworms having silk protein of the present invention includes a first step which collects pure silkworms having silk protein and prepares; a second step which boils the pure silkworms having silk protein; and the last step which obtains edible boiled silkworm having silk protein and gel type or liquid type silkworm extract from the pure silkworms having silk protein. The present invention provides the method for processing silkworms having silk protein and silkworm processed goods by the same which enables all silkworms containing the silk protein of living silkworms regardless of the moltinism and growth stages of silkworms to be easily utilized as raw materials for food, medicines, and stock feed, or cosmetics. [Reference numerals] (AA) Vacuum-freeze dried state of boiled silkworms; (BB) Hor-air dried state of boiled silkworms

Description

PROCESSING METHOD OF SILKWORM HAVING SILK PROTEIN AND SILKWORM PROCESSED GOODS BY ITS

The present invention relates to a method for processing silkworms and silkworm processed products having silk protein, and more specifically, silk, protein, beverage, feed, food, medicine, herbal medicine materials in the state containing all silk silk regardless of cotton and growth stage of silkworm And it relates to a method for processing silkworms having a silk protein that can be easily used as a raw material of cosmetics and a silkworm processed product.

The silkworm industry, which produces silkworm cocoons, has been a traditional Korean industry since the Joseon Dynasty. In the 1970s, more than 1 million silkworms were raised annually by farmers.

In this regard, the current sheep industry has been transformed to produce health functional food raw materials such as dried silkworms, pupa, and Cordyceps sinensis. Among them, the main product of farms is "5-day 3-day dried silkworm", which is used for blood sugar lowering. .

The reason for using "5 years and 3 days dry silkworm" is that the silk protein, which cannot be eaten due to its strong strength without being processed after 5 days and 3 days, grows rapidly in the silkworm's body. Silk protein is stored in silkworms in the form of silk glands, and when silkworms are slumbered, they die and make silkworm cocoons, the raw material of silk. This silkworm cocoon is also very soft, but has a strong strength, making it impossible to eat naturally.

At present, the industrial site produces and sells health functional foods by decomposing silkworm cocoons with organic solvents such as acids and enzymes, but due to the nature of raw materials, it uses silkworm cocoons that are generated as by-products than when producing cordyceps and pupa. Due to the low farming income inducing effect, it is difficult for farmers to mass-produce and high processing cost.

In addition, due to the nature of silkworm cocoons, almost no other ingredients are contained, so in order to secure various health functional substances, a method of ingesting silk protein with various useful ingredients such as unsaturated fatty acids contained in silkworms is necessary. Situation.

Related prior arts include Republic of Korea Patent No. 10-1115510 (Registration Date: February 06, 2012, Name: Extraction method of enzymatic digestion extracts, such as silkworm to extract the enzyme in liquid phase at low temperature) and Republic of Korea Patent Publication No. 88-0000190 (Published date: March 12, 1988, name: manufacturing method of nutritious food using silkworm).

The purpose of the present invention is to drink, feed, food, medicine, herbal medicine materials and silkworm protein containing all silkworms regardless of the silkworm's cotton and growth stage (silkworms from 5 days and 3 days to sleep in the case of four noodles) The present invention provides a method for processing silkworms having silk thread proteins useful for the human body, which can be easily used as raw materials for cosmetics, and the like.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

The method of processing silkworms having silk protein of the present invention for achieving the above object is a first step of collecting and preparing raw silkworms having a silk protein, the second step of ripening raw silkworms having the silk protein to heat, and It is characterized in that it comprises the step of obtaining cooked silkworm having the silk protein that can be cooked and eaten and silkworm extract extracted from raw silkworm having the silk protein.

The raw silkworm having the silk protein in the second step is characterized in that the raw silkworm refrigerated at 5 ~ 10 ℃.

In the second step, raw silkworms having the silk protein are characterized in that the silkworms from silkworms to silkworms after 5 days and 3 days in the case of four-time sleep.

In the second step, raw silk with the silk protein is characterized in that it is cooked by heat of water or steam to be heated.

In the second step, when the raw silkworm having the silk protein is cooked with heat of water to be heated, it is cooked at a temperature of 55 to 125 ° C., and preferably at 80 to 104 ° C.

In the second step, when the raw silkworm having the silk protein is cooked with steam heat, it is cooked at a temperature of 55 to 125 ° C., preferably at a temperature of 80 to 104 ° C.

In the second step, raw silkworms having the silk protein are first cooked in the heat of water or steam to be heated, and then refrigerated or frozen and then cooked second in the heat of water or steam to be heated.

After the third step, further comprising the step of drying the powdered silkworm by any one selected from hot air drying or vacuum freeze drying, the powdered silkworm protein having the dietary intake silk recovered from the third step It is characteristic.

After the third step, the silkworm extract recovered in the third step is characterized in that it further comprises the step of adding any one or more selected from the herbal medicine or edible food ingredients.

In the second step, it is characterized in that it is cooked by further adding at least one selected from the herbs or edible food ingredients to raw silkworms having the silk protein.

Silkworm processed product of the present invention is characterized in that it comprises a silkworm extract prepared from the raw silkworm having a silkworm protein or silk silk protein that is prepared by the above processing method for food intake, the silkworm extract is a gel Or liquid form.

The method of using the silkworm processed material of the present invention is characterized in that the silkworm processed material is used as a raw material of any one type selected from the group consisting of beverages, feed, food, health functional foods, medicines, herbal medicine materials and cosmetics.

According to the present invention, silkworms containing silk protein, which could not be used for diet due to its strong strength, in a state containing silk protein regardless of cotton and growth stage of silkworm, drink, food, natural medicine, feed and cosmetics Provided are a method for processing silkworms having silk protein which can be easily used as a raw material such as a silkworm, and a silkworm processed product thereof.

Thus, the protein silk can be easily and inexpensively manufactured and used for food, medicine, etc. through the silkworm processed product, and at the same time, it is possible to use various unsaturated fatty acids and other useful components contained in the silkworm together, It can be used as a raw material for medicine, feed, and cosmetics, and at the same time, it is possible to simultaneously improve consumers' health and increase farm income.

1 is a view showing the form of silkworm protein isolated from dried silkworms and boiled frozen silkworms and dried silkworms before boiling.
a: form of dried silkworms before boiling
b: silk protein isolated from dried silkworm before boiling
c: silk protein isolated from frozen silkworm after boiling
d: silk protein isolated from dried silkworm after boiling
2 is a view showing a process of changing silk protein when raw silkworms are boiled.
a: Stage 1-Less cooked silkworm form (long stretch of silk protein)
b: Phase 2 - Primary denaturation of silk protein (silk protein retracted with silkworm body)
c: Step 3 - Secondary denaturation of the silk protein (in the form of silk protein cured inside the silkworm body)
d: stage 4-tertiary denaturation of silk protein (silkworms cut back with retracted silk protein)
3 is a view showing a silkworm processed material recovered from raw silkworms having silk protein.
a: Cooked silkworms of slumber immediately after boiling (the silk protein is subtracted so that the silk protein cannot be separated)
b: dry powder of a (pulverized silk protein and silkworm body together)
c: Silkworm extract extracted from raw silkworms with silk protein
d: Gel (mucus) recovered after boiled silkworm silkworm at low temperature
Figure 4 is a view showing the form obtained by the drying method silkworm cooked in Figure 3a.
a: Vacuum freeze-dried state of cooked silkworm (almost no change in appearance and color)
b: The hot wind of the cooked silk was dry (the shape became squashed and turned yellow)

Hereinafter, preferred embodiments of the present invention will be described in detail, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention provides a silkworm processed material having a silk protein (also called a raw gland) that can be consumed for diet through a simple and useful material and method for the human body, which is easily used as a raw material for food, medicine, feed, and cosmetics. It is characteristic to use.

In particular, it is characterized by making all silkworms containing silk protein, which was not available for use in the meantime, as well as silkworms around 5 years and 3 days when the silk protein used was not enlarged.

In general, in case of four-sided silkworm silkworms, the 5th and 3rd silkworms are the 3rd day when the silkworms are the last to sleep. After about 3 days, the silk glands of protein components in the body (hereinafter referred to as silk protein) ) Rapidly begins to enlarge, and the intestines gradually degenerate, and 5 to 7 days to 8 days will be filled with silk protein only. This is called slumber, and the silkworms that slumbered are all degenerate, so they can't eat mulberry anymore, they spew silkworm protein in their bodies and make cocoons.

Silk silk protein of silkworms, because of its nature, it is difficult to ingest it because it feels a sense of rejection in a living state, and when frozen or dried, the physical properties change very hard. The silkworm cocoon state made by vomiting protein is also very soft to the touch, but due to its strong strength, edible intake is not possible.

In addition, in order to use silkworm cocoons produced by swept soils for food and medicine, it is necessary to dissolve the cocoons using a separate organic solvent, which requires a lot of equipment for production. Due to the high unit price of the produced products, it is difficult to turn into a mass product.

However, silkworms grow rapidly after 4 days of age 5, and if one more mulberry is given at this time, the weight of silkworms is increased to about 10-30% by weight until the day before sleeping. Collecting and selling late than silkworms has the advantage of being economically profitable.

Accordingly, the present invention provides a method for manufacturing a silkworm processed food to be consumed in a diet while minimizing processing cost while maintaining silk fiber in the silkworm body regardless of the cotton wool and growth stage. It is derived.

In other words, it is a method that can be applied to all silkworms containing silk protein, including three- and four-row silkworms, by heating raw silkworms in the living state so that the silk protein contained in the silkworm body can be ingested for diet. Preferably, it relates to a method of cooking with heat of water or steam to be heated (hereinafter, referred to as cooking with heat of water to be heated, and boiling with steam with steam).

At this time, the process of collecting raw silkworms containing silk protein to induce the degeneration of protein that makes silkworm silk gland and produce easy-to-eat silkworm processed foods, maintaining the life of collected silkworms and preventing sedimentation The process of refrigeration, steaming, steaming or steaming immediately after collection, suitable temperature and time for boiling or steaming raw silkworms, and recovering, storing and drying cooked silkworms and silkworm extracts It is important.

As a result of several studies, it was possible to produce silkworm processed products by extracting the edible optimum conditions of silkworm-containing silk protein regardless of silkworm's surface and growth stage.

Referring to the manufacturing process of the silkworm workpiece of the present invention in detail.

Step 1: silk protein this  The process of preparing raw silkworms

1) Collection of raw silkworms containing silk protein

Silkworms containing silk silk often refer to silkworms after 5 days and 3 days in the case of four-sided sleep, but in the case of three-sided sleep, the silk silk protein is changed at different times. It means all the silkworms from the silkworm to the slumbering period when the protein begins to enlarge.

Sleeping silkworms are silkworms filled with silk protein in silkworms. Silkworms contain silkworms in silkworms until they are completely cocooned and released into pupa.

In the present invention, regardless of the area of silkworms, silkworms are collected from all the silkworms in the living state containing silk protein, including silkworms, from silkworms when the silk protein begins to enlarge, but the silkworms are collected according to the purpose of use. Optionally collected and used.

For example. If economic consideration is the top consideration, silkworms collected from 5th to 5th and 6th day, which weigh more heavily than silkworms, are collected and used as raw materials.

In addition, if the improvement of health functionalities is the first consideration, the silkworms of the elapsed days showing the required health functionalities are collected and used as raw materials.

In addition, if standardization of the ingredients of the taste or the manufactured product is a top priority, silkworm larvae in the silkworm body are mostly released, and the silkworm packed with silk protein is collected and used as a raw material.

2) Refrigerated raw silkworms

It is necessary to use silkworm silk in the body while keeping it alive so that the dietary intake of silk protein can be consumed. Therefore, it is essential to maintain the environmental conditions for maintaining silkworm life and preventing or minimizing silkworm protein before processing. to be.

For this purpose, it is best to boil hot water or steam with steam immediately after collecting silkworm protein-containing silkworms. If it is difficult to boil or boil immediately after collection, the silkworms should be refrigerated from immediately after collection to just before processing. At this time, it is preferable that the temperature suitable for refrigeration is stored in a temperature range of 5 to 10 ° C., and when the silkworms are contaminated with the silkworm and urine during storage, the silkworm is sprayed with water and washed Refrigerate keeps silkworms alive.

2. Second step: processing raw silkworms containing silk protein

Water for live silkworms containing silk protein is recovered to recover silkworm processing consisting of cooked silkworms having the silk protein for dietary intake and gels or liquid silkworm extracts extracted from raw silkworms having the silk protein. Boil or steam with steam to cook.

At this time, the heating method used is used by selecting from the methods listed below.

① Put the silkworm under normal pressure by putting the pressure inside the container and heat it to a high temperature above the boiling point to boil the silkworm or steam it with steam (pressurized condition).

In this case, the pressurized condition means that the container is completely sealed and the temperature is set above the boiling temperature of water, followed by heating to form the temperature inside the container as a high temperature environmental condition by high pressure.

② How to boil or steam silkworms without applying pressure or vacuum inside the container (at normal pressure)

At this time, 104 ℃ means the temperature of the vessel at 105 ℃ or more under normal pressure conditions, and the water vapor is circulated inside the vessel to heat up in the closed state of the lid to a range of 103 ~ 105 ℃ even without applying pressure. As the temperature rises, the method of boiling or steaming by this method is called pressureless circulation extraction.

③ Give vacuum to the inside of the container so that the water boils even under 100 ℃ and boil the silkworm or steam it with steam (decompression condition).

At this time, the decompression condition means that the water is boiled even at a temperature below 100 ° C. by lowering the pressure by forming the inside of the container in an environmental condition close to a vacuum.

In other words, when the raw silkworms are immersed in water and boiled, they are made in the temperature range of 55 to 125 ° C, preferably in the temperature range of 80 to 104 ° C.

In addition, when steamed and cooked with steam is made in the temperature range of 55 ~ 125 ℃, Preferably it is made at 80 ~ 104 ℃ to minimize the component change and shorten the boiling time. Particularly, in the temperature range of 100 占 폚 or less, it is preferable to steam and steam the steam generated when the vacuum is applied by applying a vacuum.

At this time, when steaming with steam, the temperature range for each pressure condition means all temperature ranges in which water vapor is generated by pressurizing under pressurized conditions, under a pressure range of 100 ~ 104 ℃, and under 55 ~ 100 ℃ under reduced pressure. It refers to the temperature range in which water, including the temperature of boil or steam occurs, can cause silkworms.

Pressure conditions, heating temperature, heating time, etc. when the silkworms are boiled or steamed are determined in consideration of economics, health functionalities, tastes, objects to be utilized (cooked silkworms or silk or silkworm extracts).

At this time, the time required for denaturation is different for each pressure condition, temperature condition as described above, and even if the pressure conditions or temperature conditions are the same, it appears differently depending on the amount of boiled or steamed silkworm, the state of the silkworm.

An example will be described below.

1) If you want to manufacture silkworm extract in a short time or if you want to increase the extraction amount of silkworm-containing components in the extract, boil or steam at high temperature by the method of ① above.

2) In order to minimize component destruction, heat at a relatively low temperature in the manner of ② or ③.

3) In order to reduce the processing cost, it is heated in the temperature range including 100 ~ 104 ℃ of the above ② method.

4) If the standardization of taste or the ingredients of the product to be manufactured is the first consideration, collect silkworms that have been completely slumbered and heat them at a medium temperature of around 80 ~ 104 ℃ where the boil temperature is not too high or too low through the method of ② or ③. .

5) Steamed steam may be used to prepare cooked silkworms rather than gel or liquid silkworm extracts.

6) To minimize component denaturation and destruction, collect and use the primary denaturation group before and after hardening of silk protein in silkworm body.

7) In order to soften the body or powder of cooked silkworms and to improve digestion and absorption after ingestion, recover the silkworms after the tertiary metamorphic period in which the silk thread in the hardened silkworms softens again.

8) In case of making silkworm extract as a drink or tea, boil it in water and boil it, and then collect and use the liquid silkworm extract before and after the primary denaturation period.The remaining cooked silkworm is recovered immediately when the liquid silkworm extract is recovered or water is used. In addition, boil or steam and use.

9) In case of making liquid silkworm extract, boil it by immersion in water and continue boiling after tertiary degeneration. After the silkworm component is eluted as much as possible in water, recover the silkworm extract. Recover immediately or add water to boil or steam before use.

10) To prepare cooked silkworms or gels or liquid silkworm extracts in which the silk protein is a tertiary denaturation group, when it is difficult to refrigerated silkworms for a long time or the amount of raw silkworms to be boiled is too high. It may be difficult to boil for a long time.

At this time, raw silkworms are first boiled or steamed in the temperature range of 55 to 125 ° C described above, and silk silk protein is made before silkworm, primary denaturated silkworm or secondary denaturated silkworm before ripening. Refrigerated in the range, or frozen in the temperature range below 0 ℃, and then taken out if necessary, re-boiled secondly or steamed to prepare cooked silkworms or gel or liquid silkworm extracts of the tertiary transformer.

11) When manufacturing silkworm extract of liquid, if you want to improve the taste or health functionality of silkworm extract of liquid, you can use herbal medicine or edible food raw materials that meet consumer's preference when boiled silkworm. Or a liquid mushroom extract obtained by adding the mushroom to the silkworm mushroom, or the herbal extract of the liquid mushroom which has already been extracted is added with the herbal medicine or the foodable food raw material.

3. The third step: process of collecting, storing and drying silkworms

The silkworm products (shown in Figure 3, cooked silkworms or gels or liquid silkworm extracts) prepared by the above method may be recovered immediately after processing, used after refrigerating or frozen storage, or dried, powdered, It is used after processing such as formulation.

In addition, for use as a raw material of any one form selected from the group consisting of beverages, feed, food, medicine, herbal medicines and cosmetics, the silkworm and gel-type silkworm extracts are dried by vacuum freeze drying or hot air drying. (Shown in Figure 4).

Dried silkworm silkworms or gel-like silkworm extracts may be used as such without processing, or may be processed into powder, capsule, tablet, etc. by powdering for convenience of use by consumers.

The silkworm processed products produced by the above process are expected to be used as raw materials in various fields such as general food, health functional food, natural medicine, feed and cosmetics.

Hereinafter, the present invention Experimental example  Although described in detail through, these do not limit the scope of the invention.

< Experimental Example  1> If boiled, check whether silkworms can be fed by state

1. Experimental material

Silkworm silkworm protein was used as the silkworm from the silkworm to silkworm from around 4 to 4 days of age when the silkworm protein began to enlarge (living silkworm).

For comparison, frozen silkworms obtained by freezing the raw silkworms and dried silkworms obtained by drying the fresh silkworms were used.

2. Experimental method

Raw silkworms prepared as described above, frozen silkworms, and dried silkworms were immersed in water, and then subjected to pressure and temperature conditions of pressurized (115 ° C), atmospheric pressure (104 ° C) and reduced pressure (80 ° C), respectively, and heated for 10 hours. Boiled by

The cooked silkworms prepared as described above, and silkworm extracts in liquid form were investigated for their properties and dietary potential.

3. Experimental Results

As a result of the experiment, shown in Table 1 to Table 4 and FIG.

object Boiling
Temperature Boiling
time Silk protein hypertrophy Whether cooked silkworms and silkworm extracts are edible Silkworm
Frozen silkworm
Dried silkworm 80 ~ 115 ℃ 10 hours Silkworm silkworm prior silkworm
(5 age 1 day ~ 3 days) ○ Raw silkworms, frozen silkworms, dried silkworms and liquid silkworm extracts can be eaten. Silkworm after silk protein hypertrophy
(After 5 days and 3 days ~ sleep) ○ silkworm
: Both the body of the cooked silkworm containing silk protein and the liquid silkworm extract can be ingested
○ Frozen silkworms and dried silkworms
: Silkworm-containing silk protein is difficult to eat
Silkworm body and liquid silkworm extract except silk silk protein can be eaten

Boiling Temperature Characteristics of cooked silkworms (including silkworm protein) of raw silkworms Characteristics of Silkworm Extracts from Fresh Silkworms 115 ℃
(Pressure) ○ Immediately after boiling, silk protein recedes, is easily cut, and ingested like a steamed chestnut when ingested.
○ Silk dried protein is slightly hard when pressed by hand after drying, but it is chewy and tastes savory when ingested. ○ dark brown liquid
○ taste is a bit unpleasant 104 ℃
(Atmospheric pressure) ○ Immediately after boiling, silk protein recedes and is easily cut.
○ When dried by hand, silk protein is slightly hard, but it is chewy and tastes savory when ingested. ○ medium brown liquid
○ taste is delicious
○ Generation of substances consisting of some gel (mucus) 80 ℃
(Decompression)
-vacuum ○ Immediately after boiled, the silkworm body and silk protein are crushed and cut, and the ingestion tastes steamed chestnuts.
○ When pressed by hand after drying, silk protein becomes soft powder together with silkworm body. ○ light brown liquid
○ taste is slightly fishy
○ Many gel (mucus) substances are produced
The more silkworms go to sleep, the more gel (mucus) substances are produced.

Boiling Temperature Characteristics of silkworms (including silk thread) cooked with frozen silkworms Characteristics of Liquid Silkworm Extracts from Frozen Silkworms 115 ℃
(Pressure) ○ The silk protein remains intact immediately after boiling and is not chewed like ingesting tree roots when ingested.
○ After drying, silk protein is hard to eat ○ Available as a dark brown liquid
○ The taste is terrible to eat 104 ℃
(Atmospheric pressure) ○ The silk protein remains intact right after boiling and is not chewed like chewing gum when ingested.
○ After drying, silk protein is hard to eat
○ Available as a medium brown liquid
○ The taste is terrible to eat 80 ℃
(Decompression)
-vacuum ○ Available as a light brown liquid
○ The taste is terrible to eat

Boiling Temperature Characteristics of silkworms (including silk thread) cooked with dried silkworms Characteristics of Liquid Silkworm Extracts on Dried Silkworms 115 ℃
(Pressure) ○ The silk protein remains intact immediately after boiling and is not chewed like ingesting tree roots when ingested.
○ After drying, silk protein is hard to eat ○ Available as a dark brown liquid
○ The taste is terrible to eat 104 ℃
(Atmospheric pressure) ○ Available as a medium brown liquid
○ The taste is terrible to eat 80 ℃
(Decompression)
-vacuum ○ Available as a light brown liquid
○ The taste is terrible to eat

As shown in Tables 1 to 4 and FIG. 1, when the frozen silkworm and dried silkworms are boiled, the silkworm body except for silk silk can be fed, but the silk protein is not retired or softened so that it can be fed. It remained intact and the strength was so strong that it was impossible to eat (Fig. 1a, Fig. 1b).

On the other hand, if the live silkworms are boiled, the silk protein contained in the silkworms will clump in the process of being boiled, making it impossible to separate the silkworm's body and silk protein, or the silk protein is soft even if the silk protein and silkworm's body are separated. Softened, both silkworm body and silk protein were able to be fed.

The experimental results will be described in detail below.

1. Sensory Evaluation of Boiled Silkworms Prepared after Boiling Process

1) cooked silkworm of  Check taste and color

After eating raw silkworms, which were recovered by boiling raw silkworms with hot water, they felt that they were eating soft foods and tasted similar to steamed chestnuts. As a result of the comparison, it was confirmed that the silkworms, which had been completely discharged from silkworms, had the most preferred tastes.

In order to check the color of the dried powder for each growth stage of the cooked silkworm, the water was removed by vacuum freeze drying and then pulverized to pulverize the silkworm body and silk protein together to prepare a fine powder.

At this time, the color of the powder was green from 5th to 4th day after the submerged silkworm was added with the color of the silkworm contained in the silkworm body. On the other hand, fully silenced silkworm powder showed little color in the body and partly discolored of the green pigment in the boil during the boiling process and at the same time showed a light yellow color due to the color effect of silkworm body and silk protein.

2) Silkworms cooked with raw silkworms To  Sensory evaluation according to drying method

In order to establish the proper drying method of cooked silkworms, the cooked silkworms were dried by drying method (daylight drying, hot air drying, vacuum freeze drying), and the taste and color were checked.

As a result, during daylight drying, sanitary insects such as flies and maggots were blown from the outside, and they were not sanitary. It became.

The time taken for drying silkworms cooked by hot air drying under the temperature of 50 ~ 80 ℃ is different depending on the drying temperature. However, the silkworm body is harder after drying and the silkworm body is harder than the cooked silkworms. It turned to a blackish yellow color and tasted relatively savory. At this time, the drying temperature of 50 ℃ and 55 ℃ is not a big problem intake for food after drying, but it takes a long time to dry and has a weak inverse taste, the taste of dried silkworm at 70 ~ 80 ℃ was the best.

The silkworm skin cooked by vacuum freeze drying is similar to the color of the silkworm immediately after drying, and the shape of the cooked silkworms is almost unchanged.The silkworm body with silkworm body has all the silk protein together with a little power. The silkworm, which was brittle and softened to the silk gland, was slightly hard, but was easily prepared in the form of fine powder, and the taste was relatively savory.

Accordingly, a suitable drying method applied to use the cooked silkworm as a raw material of any one form selected from the group consisting of beverage, feed, food, medicine, herbal material and cosmetic is hot air drying and vacuum freeze drying method, It can be seen that the vacuum freeze drying method.

2. Sensory Evaluation of Silkworm Extracts in Liquid

1) Characteristics of Silkworm Extracts by Liquid Stage of Silkworm Growth

Sensory evaluation of the silkworm extract of the liquid recovered after the boiled process.

As a result, the liquid silkworm extracts of frozen and dried silkworms have a slight rejection when they are ingested.The raw silkworms have many silk protein components that are dissolved when boiled. This is because only sericin, a part of protein, is dissolved.

On the other hand, silkworm extract of fresh silkworm had better taste than liquid silkworm extract of frozen silkworm and dried silkworm. Among them, liquid extract of Sookjam, in which silkworm was mostly excreted and silkworm body and silk protein remained. The taste was the best. In addition, the color of the liquid extract of slumber was light brown or yellow, and there was almost no rejection even when ingested.

2) Characteristics of liquid extract of raw silkworms by boiling temperature

As a result of comparing the color and taste of the liquid extract of the raw silkworm by the boiling temperature, the liquid extract of the silkworm which was pressurized at 115 ° C was dark brown as a dark brown color and the liquid extract extracted at 104 ° C under atmospheric pressure condition was usually brown The liquid extract which was extracted at 80 ℃ under reduced pressure was light brown and a little bitter taste and refreshing taste were felt together.

< Experimental Example  2> cooked silkworms over time of  Identification of changes in physical properties of silk protein

As shown in the results of Experimental Example 1, when frozen silkworms and dried silkworms are boiled with water, the silk protein contained in the silkworm body is hard and hard to be consumed for food, while living raw silkworms are boiled with water. Ramen silk protein was crushed or softened, and edible foods were possible.

Therefore, the silk silk protein of cooked silkworms over time is boiled when boiled at 100 ° C, which is easily available for snoozes of raw silkworms with the highest content of silk protein among the silkworms that can be eaten. The changes in the physical properties of and the dietary intake of silk protein were investigated.

As a result, it was investigated as shown in Table 5 and Figure 2, was given a step according to the physical properties of the silk protein.

division
Stage 1
(FIG. 2A) Step 2
(FIG. 2B) Step 3
(FIG. 2C) 4 steps
(FIG. 2D) Uncooked silkworm Primary Transformer Secondary Transformer Silkworm Tertiary transformer silkworm Nutrient Properties of Silk Protein Pull silkworm from side to side to stretch the silk protein like a gum Silk protein does not stretch and clumps together with silkworm Silkworm protein in the silkworm Cured silk protein softens and cuts with silkworm Whether food intake is possible Right after boiled Difficulty in food Edible after mid Excellent food intake Early
Edible
possible Mid
Edible
Difficulty After
Edible
possible Excellent food intake After drying and powdering Difficulty in eating Mid intake is possible Good late intake Excellent food intake Early food intake Mid intake is possible Later food consumption Excellent food intake

As shown in Table 5, the physical properties of silk protein changed differently as the silkworm was boiled.

To explain, step 1 (hereinafter referred to as 'cooked silkworm') is the initial stage of boiling raw silkworms. When silkworms are pulled from side to side, the silk protein in the body becomes less ripe and stretches in the direction of pulling, and fiber residues when eating It remains in the mouth, and when it is dried, the silk protein becomes hard, and when it is crushed again, it is crushed relatively well, and edible consumption is possible after mid.

The second stage (primary denatured silkworm of silk protein: hereinafter referred to as 'denatured silkworm silkworm') is cooked by silkworms, and the silkworm body and silk protein are cut together without sagging of silk silk protein in the body. When pressed, the silk protein is lumped together with the silkworm body, which makes it impossible to separate the silkworm body and silk protein.In case of edible intake, fibrous residues are left in the mouth and can be easily ingested. There is a feature to be manufactured.

Stage 3 (Secondary metamorphic silkworm of silkworm protein: hereinafter referred to as 'secondary metamorphic silkworm'), the silk protein in the silkworm body, which was backed off in the second stage, is hardened again and is separated from the silkworm body separately. The silk protein was hardened immediately after being boiled, and when it was dried, it was hard to be ingested, but when it was crushed, it was easily crushed compared to the silk protein of the silkworm boiled with frozen or dried silkworms.

In the last 4 steps (tertiary modified silkworm silkworm silkworms: hereinafter referred to as 'tertiary modified silkworm'), the silk protein that was hardened in the third stage is denatured once again and is softly cut down so that it is easily cut even by weak force. It was confirmed that going through the process becomes easier.

That is, when the raw silkworms were cooked, the physical properties of silk silk protein were denatured as the process proceeded in four steps. The food intake of silk protein contained in silkworms by each stage of metamorphosis of silk protein was edible from silkworms after the middle stage of 1st stage (uncooked silkworms). (Primary denaturation group) and the fourth step (tertiary denaturation group) was confirmed.

< Experimental Example  3> How to cook raw silkworms, pressure and By temperature condition  Over time Degradation Characteristics of Silk Protein

1. Experimental Method

Boil or steam silkworms with the highest content of silkworms in the silk protein, starting at least 1 minute at 50-125 ° C until tertiary denaturation (up to 72 hours). Investigations were shown in Tables 6 and 7.

Temperature Way Primary denaturation Secondary denaturation Tertiary denaturation Characteristic Pressure
Condition 125 ℃ Boil 3 minutes
Inside and outside 7 minutes
Inside and outside 3 hours
Inside and outside It smells and tastes burnt, and the color of silkworm epidermis becomes black.
Initially fat content comes out but disappears over time steam 8 minutes
Inside and outside 10 minutes
Inside and outside 5 hours
Inside and outside 115 ℃ Boil 25 minutes
Inside and outside 30 minutes
Inside and outside 5 hours
Inside and outside The smell and taste of the burn does not taste, but the color of the silkworm epidermis is slightly black
Initially fat content comes out but disappears over time steam 1 hours
Inside and outside 1.5 hours
Inside and outside 7 hours
Inside and outside Atmospheric pressure
Condition 104 ℃ Boil 1.5 hours
Inside and outside 2 hours
Inside and outside 12 hours
Inside and outside Mass production of gelled material
Initially, fat content comes out but disappears with formation of gelled substance. steam 3 hours
Inside and outside 4 hours
Inside and outside 15 hours
Inside and outside Slightly formed gelled material
Initially, fat content comes out but disappears with formation of gelled substance. 100 ℃ Boil 2 hours
Inside and outside 5 hours
Inside and outside 15 hours
Inside and outside Mass production of gelled material
Initially, fat content comes out but disappears with formation of gelled substance. steam 4 hours
Inside and outside 5 hours
Inside and outside 40 hours
Inside and outside Slightly formed gelled material
Initially, fat content comes out but disappears with formation of gelled substance. 90 ° C Boil 3 hours
Inside and outside 5 hours
Inside and outside 50 hours
Inside and outside Mass production of gelled material
Initially, fat content comes out but disappears with formation of gelled substance. 80 ℃ Boil 7 hours
Inside and outside About 15 hours 72 hours
after
Undenatured 70 ℃ Boil 8 hours
Inside and outside About 15 hours The first denatured silkworm mixed with the hardened silkworm, and a small amount of gel-like material was produced.
Initially, fat content comes out but disappears with formation of gelled substance. 60 ° C Boil 8 hours
Inside and outside About 15 hours Uncooked silkworms and hardened silkworms are mixed during primary denaturation, and some silkworms are mixed in individuals.
Taste of silkworm body except silk silk protein 55 ° C Boil 8 hours
Inside and outside About 30 hours In silkworms with little or no first-order denaturation, they progress to secondary denaturation and cure, and silk proteins in the early stage of secondary denaturation are edible
Taste of silkworm body except silk silk protein 50 ℃ Boil Not denatured Silk protein is not denatured at all and epidermis is hard to cut silkworm
Very disgusting smell and taste

Pressure condition Temperature
Way Primary denaturation Secondary denaturation Tertiary denaturation Characteristic Decompression
Condition
(vacuum)
90 ° C Boil 5 hours
Inside and outside About 30 hours About 60 hours Mass production of gelled material
Initially, fat content comes out but disappears with formation of gelled substance. steam 5 hours
Inside and outside 6 hours
Inside and outside About 80 hours Slightly formed gelled material
Initially, fat content comes out but disappears with formation of gelled substance.
* 90 ℃ test zone was tested for 72 hours or more because it was confirmed that tertiary denaturation occurred when flooded. 80 ℃
Boil About 10 hours 24 hours After 72 hours
Undenatured Mass production of gelled material
Initially, fat content comes out but disappears with formation of gelled substance. steam About 10 hours About 13 hours Slightly formed gelled material
Initially, fat content comes out but disappears with formation of gelled substance. 70 ℃
Boil About 12 hours About 15 hours Primary denatured silkworms and hardened silkworms are mixed and a little gelled substance is produced
Initially, fat component comes out very much, but disappears with formation of gelled substance steam About 12 hours About 15 hours

2. Experimental results

1) Characteristics of silkworms cooked by immersion in water

As shown in Table 6 and Table 7, when the raw silkworms are boiled in water and boiled at 55 ~ 125 ℃, preferably 80 ~ 104 ℃ it was confirmed that cooked silkworms that can be eaten by eating.

Specifically, when boiled at 50 ℃, even after 72 hours of degeneration of silk protein does not occur, as well as the epidermis of silkworms are not cut well even when pulling silkworms, boiled for a long time smell and taste It was very disgusting that eating was difficult.

When boiled at 55 ℃, silk protein in silkworm body is less ripe and stretches, and then stretches long. Secondary degeneration is gradually carried out with almost no primary degeneration, and the smell and taste are ingested as time goes by. It changed disgustingly below. If the secondary denatured silk protein is ingested from the silkworm body, it is possible to eat edible at the beginning of secondary degeneration.However, as the time passes, the fibrous debris occurs in the mouth like chewing tree roots. Debit did not occur.

When boiled at 60 ° C, primary degeneration of silk protein occurs, but mixed silkworms and hardened silkworms before ripening. The silken protein that had been cured between the primary and the early stages of secondary denaturation was similar to the roasted taste of less dried squid. In addition, when silk silk was completely denatured, edible ingestion was difficult, and even after boiling for 72 hours, it did not soften again, resulting in tertiary degeneration.

When boiled at 70 ℃, the characteristics and taste of silk protein denatured and edible intake were similar to those of 60 ℃. There was little disgusting smell and taste in silkworm body.

When boiled at 80 ℃, the long duration of the primary denaturation of silk protein is the longest, which is advantageous for the production of silkworms of the primary denaturation group.

When boiled at a temperature above 90 ℃, it takes a long time but tertiary degeneration of silk protein occurred This occurred and confirmed that the silk protein that had been cured was softened.

When boiled at an intermediate temperature of 80 ℃ ~ 104 ℃, the duration of the primary denaturation period is relatively longer, and the less ripened silkworms and the secondary denaturation are compared with the test boils whose boiling temperature is too high above 115 ℃ or below 70 ℃. There was a small percentage of mixed silkworms.

Silkworms from 80 ℃ ~ 104 ℃ were better intake of both primary and tertiary modified silkworms upon ingestion. After drying, the primary denatured silkworms tend to be powdered more smoothly as the boiling temperature is lower and as the boiling time is closer to the secondary denaturation phase, but the silk protein is slightly harder at the beginning of the tertiary denaturation period. As time went on, it became smoother and softer.

When boiled at a temperature of 115 ℃ or higher under pressure, the time required for denatured silk protein is short due to the influence of high temperature.Therefore, some silkworms less ripe for silk protein are mixed in the primary denaturation stage. It showed the characteristic to become.

As a result of comparing the color and taste of cooked silkworms according to the temperature cooked under pressure, the color of silkworms changed slightly black but the burnt taste was hardly felt in 115 ℃ test bowl. As time went by, the color of the silkworm turned black and tasted slightly burnt.

In addition, the silk protein was slightly harder than the silkworm cooked at low temperature under normal pressure or reduced pressure when dried silkworms were dried at 115 ℃ and 125 ℃.

Next, when boiled silkworm, boiled all the temperature ranges, the fat component of silkworm was dissolved, and the silkworm skin was very viscous and slippery. In the early stage of the beginning, the degree of slipperyness was very severe, and the longer the time for boiling, the lower the fat content of the silkworm epidermis and the lesser the slipperiness.

When boiled at 115 ℃ or higher by pressing temperature, it is very slippery at first due to the influence of fat component, but it gradually loses viscosity as the boiling time passes. It will disappear.

Even when boiled at a temperature below 104 ℃ under normal pressure or reduced pressure, it is very slim at first, but unlike silkworms cooked under pressure, it is combined with the silk protein extracted from the fat component and is a gel (mucus) substance. Will change.

The gel (mucus) substance is agglomerated and separated from the silkworm extract in the liquid phase after a long time. When filtered, it looks like a jellyfish body and can be separated from the silkworm extract in the liquid. When dried, it was sweet when ingested, and became a powder that is good for ingestion.

In addition, depending on the temperature of boil, at the time of boiling time of about 10 hours, the liquid silkworm extract, which is recovered immediately after boiling, is in a liquid state, but as the temperature of the liquid silkworm extract decreases with time, the entire liquid silkworm extract is reduced. Gradually solidified into gel like jelly, and when warmed again, had a characteristic of returning to liquid ecology.

In addition, when boiled at 80 ~ 104 ° C, it is an early stage of boiling. When the liquid silkworm extract is recovered before the slippery skin of the silkworm is smooth and the gel (mucus) state material is produced, The taste similar to that of mulberry leaf tea, ginseng tea, etc. according to the conditions such as boiling temperature and time.

2) Characteristics of silkworms steamed and steamed

When steamed raw silkworms are steamed, as shown in Table 6 and Table 7, unlike silkworms boiled in water, the physical degeneration time of silk protein varies slightly depending on the temperature and pressure conditions, etc. The metamorphosis process and boiled silkworms had the same characteristics as silkworms cooked by immersion in water. That is, even if steamed raw silk is steamed and steamed and cooked with steam generated at a temperature of 55 to 125 ° C, silkworm extracts with silk protein that can be consumed for food are obtained (data below 70 ° C are not specified but cooked. It was confirmed that the same effect as the silkworm.)

However, when steamed using steam, a small amount of silkworm extract is produced by water vapor, and only a small amount of gel (mucus) substance that is dissolved outside of silkworm is produced. It is believed that the amount of the components contained in the solubilized extract is very small, thereby minimizing the loss of useful components contained in the cooked silkworms.

When steamed raw silk is cooked with steam, steam is produced at low temperature due to decompression under reduced pressure, but the silk protein is cooked. Temperature range is less than 50 ~ 100 ℃ and under 100 ~ 104 ℃ under normal pressure. Under the conditions, it was confirmed that cooked silkworms capable of dietary ingestion were produced in a temperature range of 105 ° C. to 125 ° C. under pressure.

At this time, liquid silkworm extract produced by steam and silkworm extract of gel (mucus) can be ingested, so when they are recovered, they are also collected and used as raw materials for food, medicine, feed or cosmetics. Can be used.

< Experimental Example  4> Investigate the protection conditions for the maintenance of silkworms and prevention of earth and sand

In order to industrialize the technology of using silkworm silk silk as a cooked silkworm as described above, it is necessary to maintain the life of silkworms without dying until they are boiled.

Since silkworms are living creatures, even if the same breeders are bred under the same conditions, the number of days of breeding will be different. In addition, the date of initiation of silkworm breeding by individual farmers and regions differs slightly, and the breeding environment is also different.

In addition, in the case of a snooze, after a certain time, the silkworm makes a cocoon while the silk protein in the body is excavated, and the silk material in the silkworm body is immersed in water or edible with water vapor. In order to increase the production efficiency compared to the raw materials, it is necessary to minimize the amount of soil before boiling or steaming.

Therefore, although silkworms are best used immediately after collection, they may be difficult to implement. In other words, in case it is impossible to use immediately, refrigerated silkworms are stored at 5,8,10,15 ℃ for the silkworms. Whether or not was tested.

As a result, it was confirmed that when silkworms were refrigerated at 5 to 10 ° C., there was less sediment of silk glands and the living state was maintained for a relatively long time. Among them, the most suitable temperature was found to be around 8 ° C.

In addition, the maximum refrigeration period during which the life of silkworms is maintained is 13-14 days at 8 ℃, and the period of active silkworm activity when the silkworms are taken out at room temperature after refrigeration is at least 5 days and up to 8 days. Appeared to be.

Specifically, the silkworms were piled up in a box without holes at 5 ℃, and as a result, there was little movement and some long-term protection was possible without earth and sand. When pulled out at room temperature, the silkworm was not active.

If the silkworms are stacked in multiple layers, the silkworms are difficult to breathe because the silkworms overlap each other, and if there is no hole in the bottom of the storage box, the urine excreted on the bottom of the box will not leak out. A large number of silkworms died of dysmenorrhea.

Therefore, using a plastic box with a tightly perforated bottom like a mesh that is so large that silkworms cannot escape through the hole, spread it in one layer so that the silkworms do not overlap with each other and refrigerated. The silkworms that died due to menstrual disorders decreased somewhat because most of them escaped, but dying silkworms occurred.

Observations showed that the silkworm, which had been infected before cold storage, had a symptom, died silkworms, and contaminated the silkworm on its side when excreted in urine and dung. In addition, dead silkworms, silkworm urine, and poop rot together and have a bad odor, which causes dysmenorrhea due to dysmenorrhea.

When a silkworm diseased and dead silkworm occurs during refrigeration, it is removed immediately. After a certain period of time, all of the dung and urine are excreted. After washing with water and refrigerated at that temperature, the odor is greatly reduced. The number of dead silkworms was also significantly reduced.

The method of washing silkworms was that the silkworms were completely submerged in the water, and as a result, water entered the gate and interfered with breathing. As a result, silkworms were spread in the same state as refrigerated and sprinkled with a shower, and as a result of washing, the silkworms dying from physiological disorders were significantly reduced compared to the silkworms washed by immersion in water.

The most suitable temperature for refrigeration is around 8 ℃, which effectively extended life for 13-14 days with little silkworm, and some silkworms lived up to 20 days. Next, life was maintained for 9 to 10 days with a little earth and sand at 10 ° C, and life was maintained for 5 days at about 5 ° C. It was hard to see that the activity was weak. It is relatively unsuitable for boiling or steaming because it is relatively active at 15 ℃ and it does soiling.

After the above storage period at the respective storage temperature, vitality decreases due to long-term refrigeration, and physiological disorders caused by the lack of sedimentation are very weak even at room temperature, and the silk glands in the silkworm body gradually turn black. Silkworms increased with elapsed time.

The results of the study of fresh silkworms according to the refrigeration temperature are shown in Table 8 below.

Refrigeration temperature Silkworm Days to Refrigerate 5 ℃ Even if silkworm is pulled out at room temperature as it is stunned
Silk protein in the body hardens and does not wake up well after long shelf life 4-5 days 8 ℃ Silkworm movements stop but appear to be alive
Take out the frozen silkworm at 25 ℃ and leave it for about 10 minutes. 13-14 days 10 ℃ Silkworms move finely, and some sleep over sleeping 9-10 days 15 ℃ Silkworms move relatively actively and most silkworms die 1-2 days

As shown in Table 8, the longer the period of refrigeration of raw silkworms, the more silkworm dung and urine remaining in the silkworms are excreted, and the weight of the silkworms is reduced due to the consumption of energy required to maintain life. The behavior becomes inactive, and the result is shown in Table 9 below (protection temperature: 8 ° C).

division Refrigerated day
(Collection date) One
Primary 2
Primary 3
Primary 4
Primary 5
Primary 6
Primary 7
Primary 8
Primary 9
Primary 10
Primary Raw silkworms, 1 weight (g) 4.54 4.50 4.46 4.36 4.28 4.01 3.81 3.65 3.49 3.34 3.20 % Of weight compared to the day of refrigeration 100 99 98 96 94 88 84 80 77 74 70 Silkworm state at room temperature after refrigerated storage activity activity activity activity activity activity Slightly inactive Slightly inactive Slightly inactive Inactivity Inactivity

< Experimental Example  5> Check raw physical properties and degeneration of silk protein when boiled silkworms as the first priming and re-boiled again after refrigeration and freezing.

The cooked silkworms can be manufactured by farmers themselves, but they can also be produced by purchasing raw silkworms from an industry such as a food manufacturing company. There is a possibility of exceeding the refrigeration period suitable for storage.

To solve this problem, raw silkworms were first submerged in hot water, boiled and refrigerated or frozen, and then secondarily boiled in hot water or steamed with steam to prepare a finished product.

In the test method, the initial boil temperature is 104 ° C and the initial time of each stage of silk degeneration (silkworm: 10 minutes before ripening, primary degeneration: 90 minutes, secondary degeneration: 3 hours) Subject boiled.

In the above test, it was boiled in 104 ℃ to make the first cooked silkworm, but the purpose of this test is to make the initial product of each stage of metamorphosis of silk glands, and to boil or steam at different temperatures to make the first cooked silkworm. I think it's okay.

The first boiled silkworms denatured at each stage are then refrigerated and frozen, and then taken out again to obtain the most common use, including 90 ° C (at atmospheric pressure and reduced pressure), the lowest temperature at which tertiary denaturation of silk protein occurs. Given the conditions of ℃ (atmospheric pressure) and 125 ℃ (pressurized condition) of high temperature conditions, the conditions and times of degeneration of silk protein were tested for each condition by boiling in water or steaming.

As a result, when all the test pieces were refrigerated and frozen at the time of retesting, as in <Experimental Example 3>, silkworms were boiled or steamed from the beginning without refrigeration and freezing in the middle to become silk protein of the tertiary denaturation group. It took time similar to the time required to confirm that silk protein causes tertiary degeneration.

The difference from boiled or steamed silkworms by giving them a long time from start to finish without refrigeration or freezing is that the boiled silkworms are boiled in seconds when refrigerated or frozen and then boiled or steamed. Silkworms and primary denatured silkworms of silk silk that have not been ripened were omitted from the primary denaturation group where the silk protein lumped and immediately shifted to the secondary denaturation, whereby the silk protein was hardened. As long as it is maintained in the secondary transformer is characterized by a longer time.

The results of the test for preparing the silkworms that have been boiled or frozen and then boiled or boiled for the first time are shown in Tables 10 and 11.

First, cold storage of raw silkworms cooked first, and then re-boiled or steamed and examined the characteristics of cooked silkworms are shown in Table 10 below.

1st boiled
Silkworm Second boiled condition Third
Denaturation time Physical Degeneration and Edible Intake of Silkworms Cooked After Refrigeration Boiling
Condition Boiling temperature
(° C) Way cold storage
silkworm Right after boiled Pressure 125 Flooding About 3 hours ○ Silk protein hardens in appearance during refrigeration
Ingestion of hardened silk protein after refrigeration leaves fibrous residue in the mouth as well as the edible properties of silk protein that was increased before refrigeration
○ When it is boiled again, it is denatured immediately without first degeneration and then denatured. vapor About 5 hours Atmospheric pressure 104 Flooding About 12 hours vapor About 15 hours 90 Flooding About 50 hours Decompression 90 Flooding About 60 hours vapor About 80 hours Primary degeneration silkworm Pressure 125 Flooding About 3 hours ○ Silk protein hardens in appearance during refrigeration
○ If you consume hardened silk protein after refrigeration, it is good to eat with the edible characteristics of the first-denatured silkworm that clumps before refrigeration.
○ When it is boiled again, it is denatured immediately without first degeneration and then denatured. vapor About 5 hours Atmospheric pressure 104 Flooding About 10 hours vapor About 12 hours 90 Flooding About 45 hours Decompression 90 Flooding About 55 hours vapor About 75 hours 2nd metamorphic silkworm Pressure 125 Flooding About 3 hours ○ Even after refrigeration, the silk protein is hardened as it is before refrigeration.
○ When it is boiled again, the characteristics of the secondary transformer are retained and then tertiary modified. vapor About 5 hours Atmospheric pressure 104 Flooding Around 9 hours vapor About 10 hours 90 Flooding About 45 hours Decompression 90 Flooding About 30 hours vapor About 70 hours

* Silkworm immediately after boiling: boiled by soaking for 10 minutes at 104 ℃.

  1st modified silkworm: Boiled by immersion for 90 minutes at 104 ℃.

Secondary degeneration silkworm: boiled by immersion at 104 ℃ for 3 hours.

As shown in Table 10, if the silk protein boiled silkworms are cooked under silkworms, and the silkworm body with primary denaturation and the silkworm body clumped together in the temperature range of about 5 ° C, the silk thread during cold storage The protein was slightly hardened and changed similarly to the characteristics of the secondary denaturation phase, which was an external characteristic, and the characteristics at the time of ingestion were similar to the intake characteristics of the corresponding silkworms before the refrigeration.

Silkworms, which were denatured and hardened with silk protein, maintained their physical characteristics and ingestion characteristics in the same way as before refrigeration, even if they were refrigerated.

As a result of re-boiling the frozen silkworms as described above, the primary denaturation group was omitted from all the cooked silkworms and the primary denaturating silkworm in all the test zones of 90 ° C to 125 ° C. Over time, it became soft, causing tertiary degeneration. In this case, the time required to the tertiary denaturation group is confirmed that the tertiary denaturation occurs only after the remaining time elapsed after subtracting the time required before refrigeration at the test temperature regardless of whether the primary denaturation group is omitted.

In addition, the silkworms cured into secondary transformers before refrigeration retain their characteristics as they are, even though they are boiled again after refrigeration. They soften over time, tertiary degeneration occurs, and it takes up to tertiary denaturation. It was confirmed that tertiary degeneration occurred only after the remaining time had elapsed except for the time before refrigeration at the test temperature.

Next, frozen raw storage of raw silkworms were first stored and then re-boiled or steamed to examine the characteristics of cooked silkworms, as shown in Table 11 below.

1st boiled
Silkworm Second boiled condition Third
Denaturation time Physical Degeneration and Edible Intake of Silkworms Cooked After Refrigeration Boiling
Condition Boiling temperature
(° C) Way frozen
silkworm Right after boiled Pressure 125 Flooding About 3 hours ○ When thawed after freezing, silk protein increases in the same state as before freezing, and fiber residue remains in the mouth as before freezing.
○ When boiled again, secondary degeneration without primary denaturation and then tertiary degeneration vapor About 5 hours Atmospheric pressure 104 Flooding About 12 hours vapor About 15 hours 90 Flooding About 50 hours Decompression 90 Flooding About 60 hours vapor About 80 hours Primary degeneration silkworm Pressure 125 Flooding About 3 hours ○ When thawed after freezing, silk protein is lumped in the same state as before freezing, and food intake is possible as before freezing.
○ When boiled again, secondary degeneration without primary denaturation and then tertiary degeneration vapor About 5 hours Atmospheric pressure 104 Flooding About 10 hours vapor About 12 hours 90 Flooding About 45 hours Decompression 90 Flooding About 55 hours vapor About 75 hours 2nd metamorphic silkworm Pressure 125 Flooding About 3 hours ○ Even if thawed after freezing, silk protein is hardened as it is before freezing
○ When it is boiled again, the characteristics of the secondary transformer are retained and then tertiary modified. vapor About 5 hours Atmospheric pressure 104 Flooding Around 9 hours vapor About 10 hours 90 Flooding About 45 hours Decompression 90 Flooding About 30 hours vapor About 70 hours

* Silkworm immediately after boiling: boiled by soaking for 10 minutes at 104 ℃.

  1st modified silkworm: Boiled by immersion for 90 minutes at 104 ℃.

Secondary degeneration silkworm: boiled by immersion at 104 ℃ for 3 hours.

As shown in Table 11 above, the silk protein boiled silkworms as a raw material, the silkworm and the primary denatured silkworm and the secondary denatured silkworm are stored frozen at a temperature of less than 0 ° C, and then re-boiled with water or air After thawing, the silkworms were examined for their physical properties.

As a result, the characteristics of silk protein after thawing frozen silkworms were first boiled and frozen before thawing. Silkworms stretched long when pulled from side to side, the silkworms of the primary denaturation group clumped, and the silkworms of the secondary denaturation group were kept cured. In addition, the edible characteristics of food intake also showed similar results to the edible characteristics before boiled and frozen.

As a result of thawing the frozen silkworms as described above and re-boiling them in a second time, the raw silkworms and primary denaturated silkworms were first boiled and then refrigerated before being frozen. In the same manner, the primary denaturation group was omitted, followed by the secondary denaturation group, followed by softening. At this time, the time required to reach the tertiary denaturation period was similar to the cooked silkworm that was stored in the refrigerator. It was confirmed that the tertiary degeneration occurred when the remaining time elapsed after the time required before refrigeration at the test temperature.

< Experimental Example  6> A liquid mixture of herbal medicines and food ingredients Silkworm extract  Feature check

In order to improve consumers' preferences, raw silkworms containing silk glands were cooked with Chinese herbal medicines or food ingredients, or the herbal silkworm extracts were added to the already extracted liquid silkworms.

First, silkworms and one or more kinds of herbs and food ingredients are added to 104 ° C, which is an easy-to-use temperature, and the silkworms are boiled with hot water for 15 hours, which is 3 hours longer than 12 hours when the silk glands are denatured. Was done.

Next, the test was performed by adding herbal medicine, food ingredients, vitamin preparation and carbonated beverage to the liquid silkworm extract that was added to silkworm under the same conditions.

Test results showed the characteristics as shown in Table 12 below.

division Additive Silk protein
Denaturation Flavor and color When extracting silkworm, herbal medicine and food ingredients together ○ Separate ingredients such as ginseng, licorice, brown root, ginger, and dandelion mulberry No change in silk degeneration time even if silkworms are boiled by adding different raw materials at the same time ○ Taste similar to the taste of added ingredients
-Ginseng, Licorice, Brown root, Ginger, Dandelion, etc. Test ingredients added with a bitter taste is good when ingested due to bitter taste
-Test strips containing sour ingredients such as oranges, citrus fruits, apples, etc.
-Test bowls to which carbonated drinks such as cola and cider are added have good taste when ingested due to the taste of carbonated drinks.
-Audi is awkward to eat while mixing sweet and silky

○ The color is similar to that of liquid silkworm extract rather than the color of added raw materials When adding herbal medicine, extract of food ingredients and carbonated beverage to liquid silkworm extract ○ Add extracts such as ginseng, licorice, brown root, ginger, dandelion, and mulberry separately
○ Orange, tangerine, apple vitamin C drink added
○ Carbonated drinks such as cola and cider -

As shown in Table 12, even when boiled with raw silkworms and herbal medicines and food ingredients together, there was little effect on the degeneration time of silk glands. In addition, the taste was similar to the taste of the added raw material, when the bitter raw material or carbonated beverages were added, the palatability was improved compared to the intake of liquid silkworm extract alone. When added, rather, the palatability decreased.

In addition, the results of the test by adding the herbal extracts, beverages, beverages, etc. to the liquid silkworm extract obtained by boiling raw silkworms alone showed similar taste to the added raw material. In the case of the addition, the palatability was improved than the intake of liquid silkworm extract alone, and the addition of sweet raw materials such as Audi reduced the palatability.

In addition, raw silkworms, herbal medicines and food ingredients were put together and boiled to remove the extract, and the remaining cooked silkworms and additives were recovered, and then the additives were removed and the cooked silkworms were vacuum-dried and dried.

In this way, silkworms containing silk protein, which could not be used for diet due to its strong strength, are contained in silkworm protein regardless of cotton and growth stage of silkworm, and are used as raw materials for beverages, foods, natural medicines, feed and cosmetics. Provided are a method for processing silkworms having silk protein so that they can be easily used, and a silkworm processed product thereof.

Thus, silkworm protein is made through the silkworm processing, and can be manufactured and used for food and medicine at low cost, and at the same time, it is also possible to use various useful ingredients including unsaturated fatty acids contained in silkworms. It can be used as a raw material for medicine, feed, and cosmetics, and at the same time, it is possible to simultaneously improve consumers' health and increase farm income.

Claims (15)

A first step of collecting and preparing raw silkworms having silk protein;
A second step of ripening raw silkworms having the silk protein, and
And a third step of obtaining cooked silkworms having the silk protein which can be eaten and consumed for diet and silkworm extract extracted from raw silkworms having the silk protein.
Process for processing silkworms with silk protein.
The method according to claim 1,
In the second step, the raw silkworm having the silk protein is frozen raw silkworm of 5-10 ° C.,
Process for processing silkworms with silk protein.
The method according to claim 1,
In the second step, raw silkworms having the silk protein are silkworms from silkworms or until sleep after 5 days and 3 days in the case of four-time sleep,
Process for processing silkworms with silk protein.
The method according to claim 1,
Raw silk with the silk protein in the second step is ripened with heat of water or steam to be heated,
Process for processing silkworms with silk protein.
The method of claim 4,
When the raw silkworm having the silk protein in the second step is cooked with heat of water to be heated, it is cooked at a temperature of 55 to 125 ° C.,
Process for processing silkworms with silk protein.
The method of claim 5,
In the second step, when the raw silkworm having the silk protein is cooked with heat of water to be heated, it is cooked at a temperature of 80 to 104 ° C.
Process for processing silkworms with silk protein.
The method of claim 4,
In the second step, when the raw silkworm having the silk protein is cooked with steam, it is cooked at a temperature of 55 to 125 ° C.
Process for processing silkworms with silk protein.
The method of claim 7,
In the second step, when raw silkworms having the silk protein are cooked with steam, they are cooked at a temperature of 80 to 104 ° C.
Process for processing silkworms with silk protein.
The method of claim 4,
In the second step, the raw silkworms having the silk protein are first cooked in the heat of water or steam to be heated, and then refrigerated or frozen and then cooked second in the heat of water or steam to be heated,
Process for processing silkworms with silk protein.
The method according to claim 1,
After the third step, further comprising the step of drying the powdered silkworm by any one selected from hot air drying or vacuum freeze drying, the dried silkworm having the dietary intake silk protein recovered in the third step,
Process for processing silkworms with silk protein.
The method according to claim 1,
After the third step, further comprising the step of adding any one or more selected from the herbal medicine or edible food ingredients to the silkworm extract recovered in the third step,
Process for processing silkworms with silk protein.
The method according to claim 1,
In the second step, at least one selected from the herbs or edible food ingredients to the raw silkworm having the silk protein is further cooked by heat,
Process for processing silkworms with silk protein.
Claim 1 to 12 of the processing method according to any one of claims 1 to 12 including a cooked silkworm having a silk protein that can be eaten for consumption or silkworm extract extracted from the raw silkworm having the silk protein,
Silkworm processed material.
The method of claim 13,
The silkworm extract is in a gel or liquid form,
Silkworm processed material.
The silkworm processed product of claim 13 is used as a raw material of any one form selected from the group consisting of beverages, feeds, foods, dietary supplements, medicines, herbal medicine materials and cosmetics,
How to use silkworm processing.

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