KR20170109380A - manufacturing method of sweet jelly containing mealworm and sweet jelly containing mealworm made by the same - Google Patents

Abstract

Disclosed are a method for producing a mealworm-containing sweet red bean jelly, and a mealworm-containing sweet red bean jelly produced thereby. According to the present invention, the method for producing the mealworm-containing sweet red bean jelly includes a hardening step after heating, until agar dissolves, a mixture consisting of 9-11 wt% of mealworm, 29-31 wt% of mung bean dregs, 7.6-8.2 wt% of oligosaccharide, 0.1-0.3 wt% of a jujube extract, 1.8-2.2 wt% of agar, and 48-52 wt% of water. Moreover, provided is a mealworm-containing sweet red bean jelly produced by the mealworm-containing sweet red bean jelly production method.

Description

Description: TECHNICAL FIELD The present invention relates to a method for manufacturing a sweet potato containing a wheat worm, and a manufacturing method of sweet jellied containing mealworm and sweet jelly containing mealworm made by the same method,

The present invention relates to a method for manufacturing a melon containing a wheat worm suitable for providing a nutritional formula to a cancer patient for supplementing a protein, and a milky wolf egg produced thereby.

Cancer metastasis refers to the growth of cancer cells by moving to other organs away from the site where cancer first developed. This cancer metastasis occurs when cancer cells with strong fertility are attacking normal cells and damaging other healthy organs when the patient's nutritional status is bad.

Therefore, in order to prevent the cancer from being metastasized, it is most important that the cancer patient is given an even amount of nutritious food.

However, it is not difficult to feed nutrient-pickled foods to cancer patients because cancer cells release appetite suppressants, causing anorexia, changes in taste, and causing patients to react sensitively to smell.

Cancer patients, especially smell-sensitive smokers, such as pork, beef and other smelly meat is often difficult to ingest, so the problem of lack of nutrients in cancer patients are often due to protein deficiency.

On the other hand, yang yang is a food which is mixed with grain powder, sugar, and sediment, agar is added, and then it is hardened, and it is good in texture and high in sugar content and high in calories. Recently, in addition to the traditional yanggyeon, which is mainly made of red bean as a main ingredient, potatoes are used as main ingredients, and yangguk with functional ingredients such as green tea powder are also appearing.

Therefore, it would be possible to provide the cancer patient with such a yokel to provide the cancer patient with supplement of the insufficient nutrients. However, since the conventional ovine does not contain enough protein to replace the meat, There are still many deficiencies in providing cancer patients with nutritional supplements for protein supplementation.

Korean Patent Registration No. 10-321856 Korean Registered Patent No. 10-571441

Embodiments of the present invention are to provide a method for manufacturing a melon containing a wheat-worm suitable for providing a nutritional formula to a cancer patient for protein replenishment, and a milky wolf egg produced thereby.

Also, it is intended to provide a method for manufacturing a banana soup containing a wheat-worm which can enjoy a sufficient sweet taste even without harming a cancer patient, and a wheat wormwood produced by the method.

The present invention is to provide a method for manufacturing a yam yang containing a wheat worm which can be eaten without the sense of rejection, while maintaining the inherent texture of the yam, and to provide a wheat worm.

According to one aspect of the present invention, there is provided a method for producing a medicinal herb comprising 9 to 11% by weight of wheat worm, 29 to 31% by weight of mung bean sprouts, 7.6 to 8.2% by weight of oligosaccharide, 0.1 to 0.3% by weight of jujuba extract, 1.8 to 2.2% % Of the mixture is heated so that the agar is loosened to solidify the mixture.

10% by weight of the wheat worm may be added.

The above-mentioned mung bean dipper can be prepared by adding 2 L of water per 1 kg of mung bean, boiling the boiled mung bean, and removing the husk from the boiled mung bean so that the weight of the mung bean is 1.2 Kg.

The jujube extract is prepared by pouring 3 L of water per 300 g of jujube, boiling the jujube, removing the jujube in a state where the amount of water is 70%, and then heating the juice so that the weight of the juice becomes 30 g.

According to another aspect of the present invention, there can be provided a mulberry worm produced according to the method for manufacturing a yam powder containing the worm.

The method of manufacturing a melon with a wheat worm according to an embodiment of the present invention and the wheat worm soybean produced thereby contain mung bean as an essential ingredient rich in protein and detoxification, Lt; / RTI >

Also, according to the present invention, there is provided a method for producing a sweet potato containing a wheat-worm, and a wheat-worm sweet potato produced by the method according to the present invention is prepared to be sweetened with an oligosaccharide and a jujube extract instead of a sugar so that a cancer patient can enjoy a sweet taste without harming health do.

Further, according to the present invention, there is no fear of smell or viscosity drop due to the addition of the worm, and thus, it is possible to maintain the texture of the yam Sensitive cancer patients can eat without a sense of discomfort.

The present invention relates to a method for producing a milky worm, which is suitable for providing a nutritional formula to a cancer patient for replenishing the protein, and a milky waxy ointment produced by the method, wherein the preparation method comprises 9 to 11% by weight of wheat worm, 29 to 31% , 7.6 to 8.2% by weight of oligosaccharide, 0.1 to 0.3% by weight of jujuba extract, 1.8 to 2.2% by weight of agar and 48 to 52% by weight of water is heated to solidify the agar so that the agar is loosened.

Hereinafter, a method for manufacturing the milky worms according to an embodiment of the present invention will be described in detail.

1) Preparation of materials

Prepare wheat worm, mung bean, jujube, agar, oligosaccharide, water.

Tenebrio molitor A mealworm, which refers to larvae, is rich in minerals and dietary fiber, and is a good food for dieting. It contains a large amount of unsaturated fatty acids, which are highly effective in the prevention and treatment of heart disease. It is known that it is effective in the treatment of cough, phlegm, blood clots, paralysis and so on.

Also, the wheat worm that grows on the grain is hygienically clean, fast growing, and has a high reproductive rate. Therefore, it is advantageous to be used for edible use in large quantities. Especially, the content of three major nutrients including protein is high and nutritional value is high.

Table 1 below shows the ingredient contents of the three major nutrient-based wheat worms, which are comparable to those of other insects and meat.

Nutrient facts (100%) Milworm cricket Flower ignorance Pork beef Calories (Kcal) 541.86 203.7 422.81 348 148 Carbohydrate 9.32 - 10.56 8 0.2 Fat 33.77 10.90 16.57 16.4 6.3 Protein 50.32 26.40 57.86 15.8 20.8 Fiber (Fiber) 4.81 - 5.31 - -

As shown in Table 1, the wheat worm has a significantly higher content of the three major nutrients including proteins compared to other insects as well as meat such as pork and beef, confirming that the same is true for calories.

Therefore, the wheat worms, which are manufactured from such a worm, are suitable for providing an immunosuppression to a cancer patient who needs protein supplement.

The worm worms are first crushed and then crushed secondarily to a fine powder.

And mung bean is rich in vitamins and essential amino acids, has a high absorption rate in the body, rich in dietary fiber, helps digestion. Therefore, the mung bean jelly contains mung bean protein to be absorbed in the body more smoothly. In addition, mackerel, which contains beta carotene, prevents cancer and inhibits the growth of cancer, thus enhancing the efficacy of wheat worms used in cancer patient nutrition.

In addition, the moxibustion with excellent detoxification induces the diuretic action so that the waste in the body can be smoothly discharged to the outside of the body, thereby allowing the toxin formed in the patient body to be removed by the excessive injection of the drug, .

The green mung bean, which is the main ingredient of the yokan, is prepared as a sediment. In this case, first add 2L of water per kg of mung bean and boil. After mung bean boiled, boiled mung bean is sieved, and its shell is removed and settled.

Jujube is responsible for the sweetness of milwormyanggang instead of sugar with oligosaccharides.

Jujube has long been a health food, rich in nutritional ingredients, and can not escape with licorice in Chinese medicine. Recently, jujube has been attracting attention as a substitute for apples and grapes, which have been encroached on the market due to the opening of agricultural products. The cultivation area and yield are gradually increasing as it is promoted as a high-income fruit tree. In recent years, breeding is being carried out in the direction of high quality and high weight.

Jujube contains sugars, organic acids, mucilages, dietary fibers, minerals, flavonoids, beta carotene and AMP and has the effect of alleviating diuretic, tonic, muscle tightness, traction, hypersensitivity, body pain, Chronic bronchitis, tuberculosis, hemorrhagic disease, gangjeong and recovery of physical strength, and efficacy. In addition, sedatives, blood pressure lowering, stimulation of urination, anti-inflammatory drugs have been studied to have 46 pharmacological effects.

Table 2 below shows the analysis of the main components of the raw jujube and dried jujube, based on 100g of edible portion.

division moisture
(%) calorie
(kcal) protein
(g) Lipid
(g) carbohydrate
(g) Ash
(iu) calcium
(mg) sign
(mg) iron
(mg) vitamin Carbohydrate
(g) fiber
(g) A
(iu) B1
(mg) B2
(mg) Niacin
(mg) Fresh raw fish 59.9 154 2.4 0.9 24.1 1.8 0.9 - - 3.9 103 0.03 0.42 5.1 Dried jujube 29.5 259 2.9 1.7 57.9 5.1 1.5 37 44 24.0 69 0.32 0.57 -

Jujube is prepared in the form of extract. In this case, pour 3L of water per 300g of jujube and boil. Then, juice is removed with 70% of jujube remaining. In this state, jujube extract can be finally obtained by heating until the weight of extract becomes 30g.

2) Material mixing step

At this stage, 9 to 11 wt% of wheat worm, 29 to 31 wt% of mung bean sprouts, 7.6 to 8.2 wt% of oligosaccharide, 0.1 to 0.3 wt% of jujube extract, 1.8 to 2.2 wt% of agar and 48 to 52 wt% of water are mixed .

When the mungbean yangkeng is manufactured at such a blending ratio, the protein content can be secured as much as possible, but the texture, flavor, and olfactory characteristics of the yanggang can be obtained without cancer.

When the wheat worm is more than 11% by weight, the smell of wheat worm tends to be sprinkled from the produced yam, and the viscosity of the yam noodles may deteriorate due to the viscosity. If the wheat worm is added in an amount of less than 9% by weight, it may not be possible to obtain a sufficient amount of protein capable of replacing meat. More preferably, the content of the wheat worm may be 10% by weight.

Considering the addition amount of such a worm, 29 to 31% by weight of mung bean blanch is added as a main ingredient of the yam.

Oligosaccharide and jujube extract for sweetness of sweet potatoes instead of sugar are mixed with 7.6 to 8.2% by weight of oligosaccharide and 0.1 to 0.3% by weight of jujube extract. Sweetness of sugar When 100brix is used, sweetness of oligosaccharide is about 30 ~ 70% of sugar, calorie is 50% of sugar, and juice of jujube is 30 ~ 36brix.

Sugar causes overweight, obesity, diabetes, tooth decay and is used as a food for cancer cells and lowers the body's immune system. Sugar also causes hypoglycemia, lowers brain function, and has no nutrients other than sweet.

However, oligosaccharides have a sweet taste, but they are not absorbed by human digestive organs, so they are excreted and consuming less energy.

Oligosaccharides are collectively referred to as saccharides ranging from a disaccharide consisting of two monosaccharides to a decanedial saccharide consisting of ten monosaccharides per unit saccharide-linked glycoside bond. Sucrose, maltose and lactose, and most of the sugar components of the glycoprotein and glycolipids belong to oligosaccharides. Oligosaccharides have the advantage of promoting the growth of beneficial bifidobacteria and Lactobacillus, which helps the growth of beneficial microorganisms in the body, and inhibiting the growth of putrefactive pathogens. In addition, the content of resistant starch is high, so it acts like dietary fiber and reduces serum cholesterol concentration. Therefore, oligosaccharides will improve health maintenance, improve constipation, improve gas, odor, improve spoilage, improve blood pressure, and improve cholesterol.

And agar is a seaweed processed product made by freezing the coagulant of hot water extract of mugwort, and its main ingredient is fibrin (carbohydrate). It also contains a lot of minerals such as calcium, sodium, potassium, and magnesium. Agar used as a gelling agent, stabilizer, thickening agent, etc. having solidification and viscoelasticity is used for solidifying by solidifying the melon. The amount of agar added is suitably from 1.8 to 2.2% by weight.

3) Coagulation step

The mixture in which 9 to 11 wt% of wheat worm, 29 to 31 wt% of mung bean sprouts, 7.6 to 8.2 wt% of oligosaccharide, 0.1 to 0.3 wt% of jujube extract, 48 to 52 wt% of agar, and water is mixed is heated Upon solidification, it forms a milky worm.

After the solidifying step, a further cooling step may be performed in which the solidified oats are put into the refrigerator for storage and cooled.

On the other hand, the present invention provides a milky wormwood produced according to the above-described production method.

The millworms thus prepared contain protein-rich wheat worms, as well as mushrooms with excellent detoxifying properties, which are then added to provide nutritional supplements to cancer patients for protein supplementation.

In addition, instead of sugar, oligosaccharide and jujube extract to give a sweet sweating, the patient's health without harming enough to enjoy the sweetness. In addition, there is no possibility of smell or deterioration of viscosity due to the addition of a worm, so that the wormworms have the advantage of being able to eat odor-sensitive cancer patients without the feeling of discomfort while maintaining the texture of the wormworm.

Hereinafter, the present invention will be described in more detail by way of examples. The following embodiments are provided to fully convey the spirit of the present invention to a person having ordinary skill in the art to which the present invention belongs. The present invention is not limited to the embodiments described herein.

Example

First, prepare wheat worm, mung bean, jujube, agar, oligosaccharide, and water. The wheat worms are finely crushed to a fine powder form.

Mung beans are prepared in rock. In this case, 2L of water is added to 1Kg of mung bean, boiled mung bean is boiled, and the boiled mung bean is sieved. Then, the shell is removed and settled.

Jujube is prepared in the form of extract. In this case, pour 3L of water per 300g of jujube and boil. Then, juice is removed with 70% of the amount of jujube remaining. In this state, the jujube extract is finally heated until the weight of the extract becomes 30g.

Subsequently, the mixture was heated to solidify by mixing 50 g of marmalade, 150 g of mung bean bran, 39 g of oligosaccharide, 1 g of jujube extract, 10 g of agar, and 250 g of water, and the agar was loosened to complete coagulation. The melted melon was put into a refrigerator and stored in a cooled state.

<Evaluation method>

The texture (chewing taste), flavor and olfactory tastes of the wheatworms produced by the method of the above examples were examined. 30 cancer patients were selected and the subjects were selected. After tasting, palatability was evaluated and recorded in 10 steps from 1 to 10. The higher the value, the better the preference. At the time of tasting, 10 g of wheat worms prepared by the method of the example were provided. As a comparative example, yanggang (containing sea bream and bamboo wax) easily available in the market was used.

Table 3 shows the results of the palatability evaluation of the mulmung yam and products produced according to the above examples. For reference, the values shown in the following Table 3 represent average values.

Example Comparative Example Texture 8.59 5.42 zest 8.36 7.42 Olfactory characteristic 8.76 7.82

As shown in Table 3, it can be seen that the wheat worms produced according to the present invention have similar or better evaluation results in terms of texture, flavor, and olfactory characteristics than the commercially-available bean jelly sold in the market have.

Claims (5)

A mixture of 9 to 11 wt% of wheat worm, 29 to 31 wt% of mung bean sprouts, 7.6 to 8.2 wt% of oligosaccharide, 0.1 to 0.3 wt% of jujuba extract, 1.8 to 2.2 wt% of agar, and 48 to 52 wt% of water, And heating and coagulating the solution so as to melt the solution. The method according to claim 1,
Wherein the wheat worm is 10 wt%. The method according to claim 1,
The mung bean dipper is prepared by adding 2 L of water per 1 kg of mung bean, boiling the boiled mung bean, and removing the husk from the boiled mung bean so that the weight of the mung bean is 1.2 Kg. The method according to claim 1,
The jujube extract is prepared by pouring 3 L of water per 300 g of jujube, boiling the jujube, removing the jujube in the state that the amount of water is 70%, and then heating the juice so that the weight of the juice is 30 g. A wheat-worm produced according to the method of any one of claims 1 to 4.