KR20170007510A - Processed food composition silkworm powder using the same and its manufacturing method thereof - Google Patents

Abstract

The present invention relates to a process food using 5th instar silkworm frozen and dried powder, and to a method for producing the same. A 5th instar silkworm is selected, and silkworm frozen and dried powder is produced. A seasoning, a silkworm snack, and a silkworm meat processed food are produced by using the silkworm powder. As a result of performing evaluation on functionality of the produced silkworm processed foods, the present invention not only has effects in providing a processed food using silkworm powder and a method for producing the same but also improves values of a silkworm processed food in nutritional, functional, and quality aspects. By utilizing silkworms, problems such as economical loss and environmental contamination caused by a lack of silkworms can be resolved, and usability of silkworms can be maximized.

Description

Technical Field [0001] The present invention relates to a process for producing silkworm powder,

The present invention relates to a processed food using silkworm powder and a process for producing the same.

Silkworm ( Bombyx mori L. ) can be mass-fed as larvae in the silkworm moth, belonging to the silkworm moth, and has a high protein content and is a high protein food material (Cho, CH et al., Effect of temperature, (a) Chrysalis of silkworm, Korean J. Biotechnol. Bioeng., 4, P65-68, 1989), high content of essential amino acids and n-3 polyunsaturated fatty acids, (Seong, SI et al., Effect of metamorphism on the major hemolymph proteins of the silkworm, Arch. Insect Biochem. Physiol., 2, P91-104, 1985). In addition, sericin protein from silkworm silk is mainly composed of serine, aspartic acid and glycine, and thus it has been reported that it has high liver protection effect and antioxidant effect (Kato, N. et al., Silk protein, sericin, inhibits lipid peroxidation and tyrosinase activity , Biosci. Biotechnol. Biochem., 62, P145-147, 1998). In addition, it has been reported that physiological activities such as antioxidation, thrombolytic action and inhibition of tyrosinase activity are increased in fermented silkworm obtained by fermenting silkworm powder with high protein content with Bacillus sp. et al., Biological activity of fermented silkworm powder, J. Life Sci., 19, P1468-1477, 2009).

The salty taste enhances the sensual characteristics of food. Salty taste is a salt (sodium chloride, NaCl) combined with sodium (Na) and chlorine (Cl). In salt, sodium maintains the proper water balance of the body, regulates blood pressure and nerve excitement, and plays a role in the contraction of muscles and the movement of nutrients, improving the preservation of food and improving the physical properties of food. However, high levels of sodium intake have been associated with increased risk of developing hypertension, stroke, and cardiovascular disease (Strazzullo P. et al., Meta-analysis of prospective studies, BJM 339, b4567, 2009), KFDA is aiming to reduce sodium intake by 20% or more by 2020, expanding low-sodium feed, expanding eatery special zone, expanding production of low-sodium processed food, , And physical methods such as changing the size and shape of the salt particles. The sodium salt can be replaced by other inorganic salts or by using a natural substitute to enhance the saltiness of the salt. Biological methods such as the development of materials to be developed, such as chemical methods, olfactory and cognitive improvement studies And a method of influencing the sensation of taste are tried in various ways. Alternative substances for low salt are listed in order of yeast extract (46.7%), sun salt (28.4%), MSG (23.2%) and potassium chloride (15.5%). Yeast extract is used as a substitute for sodium or to give Jimmy. Yeast extract and MSG are added for the purpose of maintaining good taste even in low sodium content, but the low salt effect is still insufficient. In addition, potassium chloride is widely used in sauces, seasonings, meals, substitute meals, confectionery, and dairy products. However, when used in large quantities, the taste of the food itself deteriorates due to its unique metallic bitter taste. Can be increased. Therefore, there is a desperate need to develop a salt substitute material or a salt enhancement material which is excellent in low chloride and sensory properties.

In the meantime, processed foods are foods that are more delicious and easier to eat, and that have higher storage stability, such as sweets, canned foods, and jams. Currently, domestic processed foods are actively developed using local specialties The reason for this is that it does not just sell products in a certain area but also promotes the region, so that products can not be raised and contributes greatly to revitalization of the local economy. Local specialties that have been actively manufactured and circulated in Korea include Kimchi, fish sauce, salted seafood, and extract, which are made from seafood of Incheon and Gyeongnam Province Tongyong City, and miso, soy sauce, soy sauce, And chocolate, juice, and cookies that utilize citrus fruits such as kochujang, jeju-do, and citrus fruits (Kim, EM, 2003, The Korea Contents Association, 10, 56-60, 2012). However, the silkworms in Yeongdong-gun, Chungbuk Province are distributed only with silkworm powder, silkworm, and functional foods.

As a prior art for silkworm, a health food containing the silkworm pupa oil as an active ingredient has been disclosed in Korean Patent No. 10-0715117, and a functional health supplement containing silkworm powder extract and its preparation method are disclosed in Korea Patent No. 10-0564202. Also, a composition for preventing or treating hyperlipemia and fatty liver comprising a fermented silkworm powder and a fermented silkworm powder is disclosed in Korean Patent No. 10-1246266. However, none of the above references discloses or suggests any seasonings and processed foods using silkworm powder.

Accordingly, an object of the present invention is to provide a processed food using silkworm powder.

Another object of the present invention is to provide a processed food using silkworm powder and a process for producing the same.

This object of the present invention is achieved by a method for producing silkworm powder, comprising the steps of: preparing a silkworm powder; Preparing a seasoning using the silkworm powder obtained in the above step; Preparing a cake using the silkworm powder obtained in the above step; Preparing a meat processed food using the silkworm powder obtained in the above step; Comparing the sensory properties of the seasoning, the cookie composition, and the meat processed food prepared in the above step with those of a marketed product; Evaluating antioxidant activity; And confirming the blood glucose lowering effect.

The present invention is not only effective in providing processed foods using silkworm powder and a method for producing the silkworm powder, but also improving the value of processed silkworms in nutritional, functional and quality aspects, There is an excellent effect of solving problems such as environmental pollution and maximizing utilization of silkworms.

1 is a photograph showing a silkworm used in the present invention.
2 is a photograph showing the silkworm powder used in the present invention.
3 is a block diagram showing a method of manufacturing a seasoning using the silkworm powder of the present invention.
4 is a block diagram showing a method for manufacturing a cake using the silkworm powder according to the present invention.
Fig. 5 is a block diagram showing a method for producing a meat-processed food using the silkworm powder of the present invention.

The fifth silkworms raised in the present invention can be easily ingested by frying, bending, or boiling them in a pan.

According to the present invention, the compounding ratio of silkworm powder is 20 to 45% by weight based on the total weight of the silkworm powder, 10 to 15% by weight of seaweed, 10 to 15% by weight of onion, 5 to 7% Most preferably in the range of 5 to 7 wt% of garlic, 5 to 10 wt% of anchovies, 5 to 10 wt% of shrimp, and 15 to 16 wt% of shiitake mushroom.

In addition, the compounding ratio of the silkworm powder is 7 to 15% by weight based on the total weight of the silkworm powder as an active ingredient and 65 to 85% by weight of tapioca powder, 4 to 6% by weight of sugar, 4 to 6% It is most preferable to use the composition in a range of 2 to 3 wt% of sodium hydrogencarbonate, 2 to 3 wt% of garlic powder, and 1 to 2 wt% of citric acid.

In addition, the compounding ratio of the silkworm meat processed food is 15 to 20% by weight of the silkworm powder as an active ingredient, and 20 to 50% by weight of the minced meat, 15 to 20% by weight of purified water, 9 to 15 And the salt content is in the range of 5 to 10 wt%, chopped garlic 5 to 10 wt%, egg yolk 1 to 3 wt%, soy sauce 2 to 5 wt%, sake 1 to 3 wt%, pepper 1 to 2 wt% Was most preferred.

In the present invention, the food materials used in the manufacture of processed foods were purchased from K-Mart and used.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

< Example  1> Manufacture of silkworm powder

The silkworms were raised for 12 to 15 days, most preferably for 5 years, and then washed in purified water and rapidly frozen. The frozen larvae of the 5th silkworm obtained in the above step were lyophilized and milled in the quarter to produce silkworm powder (Fig. 1).

< Example  2> Production of silkworm seasoning according to the present invention

(W / w) of purified water was added to the total weight of the mixture, and the mixture was heat-extracted. Then, the extracts Was concentrated twice or more. To the concentrate obtained in the above step, salt is most preferably added in an amount of 1% by weight based on the total weight of the concentrate and mixed to prepare the silkworm seasoning of the present invention.

The blending ratio of the silkworm seasoning of the present invention material Compounding ratio (% by weight) The silkworm powder 20 ~ 45 Kelp 10 to 15 onion 10 to 15 wave 5 ~ 7 garlic 5 ~ 7 Anchovy 5 to 10 shrimp 5 to 10 Shiitake mushrooms 15 ~ 16

< Comparative Example  1> Sensory evaluation of silkworm seasoning and commercial seasoning

The silkworm seasoning prepared according to Example 2 of the present invention and other seasonings were added with purified water and diluted 10 times (w / v), and then subjected to sensory evaluation. The sensory test was conducted by using the 5-point scoring method for the salty, sweet, sour, bitter, and overall preference (very good): 5 points, average: 3 points , Very weak (very bad): 1 point.

As a result of the experiment, it was confirmed that the overall preference as shown in [Table 2] was not different or higher than that of the common commercial seasoning.

The present invention relates to sensory properties of silkworm seasonings and other seasoning products Salty taste sweetness Sour taste bitter Overall likelihood Invention
Silkworm seasoning 2.43 ± 1.00 3.49 ± 1.09 2.88 ± 1.36 1.21 0.88 4.24 ± 0.27 C seasoning 3.89 ± 1.17 3.11 ± 1.12 2.89 + - 0.34 3.11 ± 0.05 4.22 + 0.87 O company's seasoning 2.44 ± 1.24 3.25 ± 1.50 2.79 ± 0.77 3.01 ± 0.13 3.17 ± 1.20 K seasoning 3.20 ± 0.87 2.78 ± 0.62 3.11 + - 0.34 3.24 ± 0.05 4.09 ± 0.45

< Example  3> Manufacture of silkworm cake

To prepare silkworm cake, tapioca powder, silkworm powder, sugar, refined salt, sodium bicarbonate, garlic powder, citric acid were mixed at the same ratio as in Table 3, and then purified water was added thereto. Respectively. The kneaded composition cut in the above step is most preferably fried at 170 to 180 DEG C for 90 to 100 seconds to prepare the inventive silkworm cake.

The present invention relates to a dough paste composition material Compounding ratio (% by weight) Tapioca powder 65 to 80 The silkworm powder 7 ~ 15 Sugar 4 to 6 Salt 4 to 6 Sodium hydrogencarbonate 2 to 3 Garlic powder 2 to 3 Citric acid 1-2

< Comparative Example  2> Sensory evaluation of silkworms and commercial sweets

The sensory test was performed on the silkworm cake prepared according to Example 3 of the present invention and the shrimp confectionery of R and N. The sensory evaluation was conducted by using a 5-point scoring method for salty taste, sweet taste, texture, overall taste, and very strong (very good): 5 points, average: 3 points, Weak (very bad): indicated by 1 point.

As a result of the experiment, it was confirmed that the overall preference was not different from that of the general market as shown in [Table 4].

Sensory characteristics of snack confectionery and other confectionery products according to the present invention Salty taste sweetness Texture Overall likelihood Invention invention 2.43 ± 1.00 2.78 0.95 4.52 + - 0.30 4.31 ± 0.22 R company shrimp confection 3.20 ± 1.13 3.05 ± 1.00 3.27 ± 0.93 4.22 + 0.87 N Shrimp Sweets 3.45 ± 0.87 2.80 ± 1.72 4.07 ± 1.07 4.17 ± 1.20

< Example  4> Manufacture of noodle meat processed food

To prepare the processed silkworm food, silkworm powder, purified water, chopped beef, chopped onion, chopped garlic, egg white, soy sauce, sake, pepper and salt were mixed at the ratio shown in Table 5 and aged at 2-10 ° C for 24 hours And then kneaded to form a steak or ball shape, and most preferably at 130 to 140 DEG C for 90 to 100 seconds to prepare a inventive silkworm meat processed food composition.

In the present invention, the meat used in the production of snack meat processed food can be replaced with any meat selected from beef, pork, chicken meat, and fish meat.

Invention of the present invention material Compounding ratio (% by weight) Minced beef 20 to 50 The silkworm powder 15-20 Purified water 15-20 Chopped onion 9 ~ 15 chopped garlic 5 to 10 Egg white 1-3 Soy sauce 2 to 5 Rice wine 1-3 pepper 1-2 Salt 1-2

< Experimental Example  1> Antioxidant activity measurement of snack food of the present invention

(1) Production of water extract of silkworm powder and processed silkworm food

The silkworm powder according to the present invention and each silkworm processed food were pulverized and homogenized with a homogenizer, and then 10 times (w / w) water as weight of the pulverized material was added thereto, followed by hot water extraction at 60 to 90 ° C and filtration. The water extract of silkworm processed food obtained by repeating the above extraction process twice was concentrated under reduced pressure and dissolved in distilled water at 100, 50, and 25 mg / ml, and used as the present disclosure material.

(2) DPPH

6 mg of 1,1-diphenyl-2-picryl-hydrazyl (DPPH, Wako, Tokyo, Japan) was dissolved in 50 mL of ethanol and mixed with the same amount of distilled water to prepare DPPH reaction solution. 5 mL of the DPPH reaction solution was added to 0.5 mL of the silkworm powder of the present invention and the silkworm processed water extract, and the mixture was allowed to stand for 15 minutes in a dark room and then absorbed at 517 nm. The resultant value was calculated according to the formula (1).

[ Equation  One]

As shown in Table 6, the antioxidative activity of the present invention was 90% or higher at a concentration of 50 mg / mL of the silkworm seasoning of the present invention, and it was confirmed that the antioxidative activity was also found in the silkworm cake and silkworm processed food.

Antioxidative Effect of Silkworm Powder and Processed Food of Silkworm Concentration (mg / mL) Silkworm powder Silkworm seasoning Silkworm cake Noodle Meat Processed Food 25 25.56 40.65 5.27 10.30 50 48.81 97.55 9.97 22.41 100 80.24 98.12 15.78 30.75

< Experimental Example  2> Confirmation of blood glucose lowering effect of processed food of silkworm silkworm

(1) Manufacture of 70% methanol extract of silkworm powder and silkworm processed food

The silkworm powder according to the present invention and each silkworm processed food were pulverized and homogenized with a homogenizer, and then 70% methanol of 10 times (w / w) the weight of the pulverized material was added and extracted at 60 ° C and then filtered. The above extraction process was repeated twice, and the 70% methanol extract of the silkworm processed food was lyophilized.

(2) Confirming blood glucose lowering effect

6-week-old mice were fasted for 12 hours. The control group was administered only 500 mg / kg of maltose. In the experimental group, 500 mg / kg of maltose and extract samples were simultaneously administered to the experimental animals and one touch Ⅱ (Johnson & Johnson, USA) Blood was collected from the mouse tail vein and blood glucose was measured for 45 minutes after the meal, and the result was calculated according to the following formula (2).

[ Equation  2]

As shown in Table 7, the silkworm powder exhibited activity of 70% or more and showed activity of silkworm seasoning 40%, silkworm cake 13% and silkworm processed product 19% or more.

Effect of the Present Invention on Blood Sugar Strength of Silkworm Powder and Silkworm Processed Food Blood glucose lowering effect (%) Silkworm powder Silkworm seasoning Silkworm cake Noodle Meat Processed Food 72.17 41.73 13.07 19.89

The present invention has an excellent effect of providing novel silkworm processed foods in nutritional, functional and quality aspects and is an extremely useful invention in the processed food industry because it can maximize the utilization of silkworms.

Claims (2)

Wherein the powdery silk powder comprises 7 to 15% by weight of silkworm powder as an active ingredient and comprises 65 to 85% by weight of tapioca powder, 4 to 6% by weight of sugar, 4 to 6% by weight of salt, 2 to 3% by weight of sodium hydrogencarbonate, By weight, citric acid in an amount of 1 to 2% by weight; Adding purified water to the mixture obtained in the above step, kneading and cutting; Wherein the kneaded product obtained in the above step is fried at 170 to 180 DEG C for 90 to 100 seconds.
An antioxidant and hypoglycemic functional silkworm cake prepared according to the method of claim 1.

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