KR20180006828A - Method for manufacturing confectionery containing white grub powder - Google Patents

Abstract

The present invention relates to a method of making confectionery containing grub powder, wherein the method comprises: a first step of preparing grubs; a second step of pulverizing a spent mushroom medium containing mycelia; a third step of sterilizing and disinfecting the spent mushroom medium pulverized in the second step by using steam; a fourth step of feeding the spent mushroom medium disinfected in the third step to the grubs molted in the second instar stage for 3-4 months, and fasting the grubs for three days to induce defecation; a fifth step of sterilizing the grubs treated in the fourth step, and drying the grubs to a water content of 2-5%; a sixth step of pulverizing the grubs dried in the fifth step to produce grub powder; and a seventh step of adding the grub powder produced in the sixth step to produce a predetermined confectionery product.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing confectionery containing slug powder,

The present invention relates to a method for producing confectionery containing a slug powder, and more particularly to a method for producing confectionery containing a slug powder having a scent-specific odor removed.

Herein, the background art relating to the present invention is provided, and they are not necessarily referred to as known arts.

Recently, studies on the function of natural raw materials in relation to functional foods have been actively conducted, and researches on insects which occupy many species on the earth have been activated.

Since ancient times, insects have been frequently used as herbal medicines, and about 30 species, such as slugs, silkworms, cicadas, caterpillars, and centipedes, have been used as useful insect resources.

The slugs are larvae of insects belonging to the chafer.

Most of the slugs traded in the market are larvae of white spotted flowers, or the larvae of longevity beetles, and some farms breed in large quantities.

The larvae of beetle larvae are about 40 ~ 55mm long, and the larvae of white spotted flowers are 17-24mm in length. They are slightly flat, glossy black copper-colored and yellowish-white patterns are scattered. Longevity beetle larvae are gray or grayish brown.

The beetle is an insect that breeds and hatches eggs and passes through the 1st to 3rd orders, passes through the chronicles, becomes a pupa, and becomes an adult after the pupa.

The developmental period from 1st instar to 3rd instar takes about 4 ~ 5 months. The most important influences on the growth rate of juvenile larvae are the breeding environment such as temperature, food, and humidity. 1st instar grows to about 10 days before and after, and becomes molar larva by molting. When the body grows bigger and bigger and it goes back about 20 days, it becomes a third larva after molting. The third larva is eaten hard for about three to four months and grows up to become a chronicle, ready to become a pupa.

White spotted flowers The larva, which is a larva of the ignorant or long beetle, is widely used as medicine, and the 'Dongbibogam' contains various diseases such as liver cancer, liver cirrhosis, hepatitis, accumulated fatigue, , Malignant tumors, stomatitis, tetanus, paralysis, and is said to be effective in treating adult diseases.

The following is a representative prior art on functional food using grubs.

Korean Patent Laid-Open Publication No. 10-2000-0072134 discloses a health food for anticancer, which comprises at least one member selected from the group consisting of guinea mulberry powder, elm seed powder, eggplant powder, horsetail powder, mistletoe powder, copper seed powder, A hot water extract solution of a body (dried shampoo melon); Natural medicines of syrup extract; An extract of hot water leached from a group of grasses (cicadas, beetles, stag beetles, mulberry moth larva) raised by applying a pharmaceutical composition composed of loess; A health food consisting of a mixture of hot water leached extract of Ganoderma lucidum cultivated in the above composition was presented.

In addition, Korean Patent Laid-Open Publication No. 10-2000-0012367 is exemplified.

However, functional foods or health foods have a slightly lower flavor and aesthetics, but their functionalities result in less consumer dissatisfaction, while confectionery has a greater contribution to consumer choice of flavor and taste than functionality. Therefore, applying slug powder to cookies Therefore, it is necessary to develop a method for improving the smell of slugs and the degradation of their taste.

1. Korean Patent Publication No. 10-2000-0072134 2. Korean Patent Publication No. 10-2000-0012367

Disclosure of the Invention The object of the present invention is to provide a method for producing confectionery containing a slug powder in which the scent-specific odor is removed.

The present invention is not intended to be exhaustive or to limit the scope of the present invention to the full scope of the present invention. of its features).

According to an aspect of the present invention, there is provided a method for manufacturing a snack containing slug powder according to an aspect of the present invention, comprising the steps of: preparing a slug releasing a second shoot; A second step of crushing the mushroom waste medium containing mycelium; A third step of sterilizing the mushroom waste medium crushed by the second step with steam; A fourth step of feeding the slug waste medium disinfected by the third step to the slugs and feeding the slugs for 3 days to induce bowel movements; A fifth step of sterilizing the slugs treated in the fourth step and drying the slugs in a state of moisture content of 2 to 5%; A sixth step of pulverizing the slugs dried by the fifth step to produce a slug powder; And a seventh step of preparing the confectionery prepared by adding the slug powder prepared in the sixth step.

In the method of manufacturing a confectionery containing a slug powder according to an aspect of the present invention, the slugs processed by the fourth step are mixed with the Angelicae gigantis extract and agar, and then boiled to provide jelly for 2 days And a jelly-grade step.

In the fifth step, the slugs are exposed to the environment at 115 to 150 ° C for 4 to 6 minutes to be sterilized, and then the slugs are incubated at 40 to 45 Lt; 0 > C, preferably at a moisture content of 2 to 5%.

Here, the drying step may be freeze-drying.

In the method of manufacturing confectioneries containing slug powder according to an aspect of the present invention, the seventh step is a step of mixing the slug powder produced by the sixth step with the group consisting of red beans, zucchini, peas and sweet potato It is preferable to mix the sediment of the selected ingredients, additives including mushroom powder and agar in a predetermined ratio, and then heat the mixture to 70 ~ 80% of the initial weight, and then pour it into a predetermined mold to harden the melon.

In the method for manufacturing confectioneries containing slug powder according to an aspect of the present invention, the seventh step is a step of mixing the powder produced by the sixth step, the grain powder, the dried mushroom dice, the nuts, It is preferable to mix the dried fruits and the binding forming materials (oligosaccharide, starch syrup, honey) for the binding thereof in a predetermined ratio, and then inject them into a set mold to produce a cereal bar.

In the method for producing confectionery containing slug powder according to an aspect of the present invention, the mushroom waste medium is preferably a waste medium of shiitake mushroom or gingko mushroom.

According to the present invention, the waste medium of shiitake mushroom or Ganoderma mushroom containing mycelium is crushed and provided as a food of slugs, so that the beneficial fatty acid and beta-glucan contained in the mushroom mycelium are contained and the characteristic smell of the slugs can be alleviated .

In addition, by mixing janggui extract with agar and then boiling the prepared jellies as food, it is possible to remove the scent specific odor.

As a result, the grub powder can be applied to cookies.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a first embodiment of a method for producing confectionery containing a slug powder according to the present invention. Fig.
2 is a view showing a second embodiment of a method for producing confectionery containing a slug powder according to the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of a method for manufacturing confectionery containing slug powder according to the present invention will be described in detail with reference to the drawings.

It is to be understood, however, that the scope of the present invention is not limited to the embodiments described below, and those skilled in the art of the present invention, other than the scope of the present invention, It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.

In addition, the terms used below are selected for convenience of explanation. Therefore, the technical meaning of the present invention should not be limited to the prior meaning, but should be properly interpreted in accordance with the technical idea of the present invention.

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a view showing a first embodiment of a process for producing confectionery containing a slug powder according to the present invention. FIG.

Referring to FIG. 1, a method for producing confectionery containing a slug powder according to the present embodiment includes preparing slugs (S10) (first step), mushroom waste medium disruption step S20 (second step), sterilization (Step S30) (third step), defecation induction step S40 (fourth step), drying step S50 (fifth step), powder manufacturing step S60 (sixth step) and confectionery manufacturing step S70 ) (Step 7).

In the slug preparation step (SlO), the slugs are preferably prepared as a larva of a white spotted flower or a long-lived beetle.

Slugs are effective against hepatitis, liver cancer, liver cirrhosis or hepatitis, which is a disease caused by liver by improving liver function, and have an efficacy to release eosinophilia and increase the activity of Natural Killer Cell similarly to herbal medicine It is known that there is an anti-cancer effect that destroys cancer cells.

For the purpose of raising the slugs in the farmhouse, the oak wood sawdust is fermented for the most time, and it is troublesome to breed because it has to undergo a forest fermentation or fermentation process for about 50 days.

Instead of oak sawdust, poplar wood sawdust, aspen sawdust, mulberry sawdust, pine sawdust, or plain wood sawdust may be used, but all have a problem of undergoing a fermentation process.

In this embodiment, in order to eliminate the inconvenience and inconvenience of the fermentation process, mushroom pulp bean, which is the main material of oak sawdust, is used as a food for slugs. In addition, this is to remove smell peculiar to slugs.

Mushrooms, such as shiitake mushroom and gingko mushroom, are composed of fruiting body and mycelium. The part that is commonly consumed by a person is a fruiting body (body), and the mycelium is present in a large amount on a medium in which mushrooms grow.

According to the existing studies, it has been reported that the fruiting bodies and the mycelium are different in composition and thus the taste is different. From this, the present inventor has found that the mushroom mycelium is effective in removing the specific smell of grub, .

Here, the mushroom waste medium is preferably a waste medium of mushroom or Ganoderma lucidum.

This is because the growth rate of slugs is fast, and the content of essential fatty acids useful in the human body is higher in the waste medium of shiitake mushrooms or gingko mushrooms than in other mushroom waste media.

Alternatively, a waste medium of edible mushrooms such as oyster mushroom, mushroom mushroom and the like may be used for removing the odor specific to the slugs.

Comparison of growth of slugs at 4th instar after feeding mushroom waste medium division Total mass (g) Population Dog BMI (g) ratio Remarks Oyster 115.0 50 2.30 100 wisdom 123.0 50 2.46 107 Elevation 123.9 50 2.48 108 situation 139.5 50 2.79 121

Table 1 compares the growth of the slugs at the fourth instar after feeding the mushroom waste medium. The pulverized medium of the oyster, the lycopodium, the mushroom, and the mushroom was pulverized and added with water to provide the food of the slugs.

As shown in Table 1, it can be seen that the slugs fed the condition, manure, and shiitake waste medium were larger, more active, and faster growing than the slugs fed with the oyster mushroom waste medium.

Types and amounts of fatty acids in the slugs fed the mushroom waste medium RT Types of fatty acids Oyster wisdom Elevation situation % Area % Area % Area % Area 15.44 Caprylic acid 0.05 0.03 0.03 0 19.78 Caprylic acid 0.16 0.09 0.07 0.1 23.4 Myristic acid 0.14 0.15 0.23 0.11 23.59 Palmitoleic acid 0.56 0.31 0.48 0.25 26.69 Palmitic acid
(hexadecanoic) 9.3 14.52 15.51 9.77 27.02 Palmitic acid 11.31 12.8 12.9 9.42 29.77 Stearic acid
(g-octadecanoic) 53.11 61.04 57.6 56.66 30.11 Stearic acid 1.93 1.65 1.29 0.89 32.1 Arachidonic acid 0.32 0.05 0.07 0.13 32.23 Eiko sampontetonic acid
(EPA) 0.16 0.02 0.04 0 32.34 Eicosatrienoic acid 0.06 0.04 0.02 0.11 32.62 Gadore Iksan
(11-eicosenoic) 0.13 0.09 0.1 0.16 32.94 Arachidic acid
(eicosanoic) 0.2 0.26 0.25 0.35 35.55 Erucic acid
(docosanoic) 0.09 0.05 0.05 0.07 total 77.52 91.1 88.64 78.02

Table 2 compares the kinds and amounts of fatty acids in the slugs fed on the mushroom waste medium. As shown in Table 1, the waste media of Oyster, Lycoris, Lycopersicum, and Mushroom were crushed and added with water to provide food for the slugs .

As shown in Table 2, it can be seen that the amount of total fatty acids is larger than that of slugs fed with the waste medium of mung bean sprouts, and the slugs fed with the waste medium of shiitake and shiitake mushrooms.

Based on the results shown in Table 1 and Table 2, the gonad and shiitake scavenging medium were selected as the food of slugs.

On the other hand, in the present embodiment, in order to provide the mushroom waste medium as food for the slugs, the mushroom waste medium disruption step (S20) and the sterilization disinfection step (S30) are performed.

The mushroom waste medium disintegration step (S20) is a process of disrupting the mushroom waste medium containing mycelium.

This is for the purpose of making the size of slugs available for feeding, as well as for the efficiency of sterilization and disinfection described below.

Preferably, the sterilization (S30) is carried out at a temperature of 65 to 100 DEG C for 5 to 10 minutes using steam.

Mushroom mycelium contains four times more nutrients than fruiting bodies. Protein, amino acids, vitamins, minerals and various enzymes can balance the nutritional balance of nutrition. Especially, the mycelium contains 50 ~ 60 times more medicinal components such as anticancer component and immune function enhancing component than fruity body, so the mystery of mushroom is said to be in the mycelium.

It is possible to predict the effect of prevention of diseases caused by the immunity enhancement of the slugs caused by ingesting the sterilized waste medium mushroom mycelium fed as food. Betaglucan is a type of polysaccharide that activates the immune function of human normal cells and inhibits the proliferation and recurrence of cancer cells.

In the defecation induction step (S40), the sterile disinfected mushroom lung medium is fed to the slugs that have been removed from the second instar for 3 to 4 months, followed by fasting for 3 days to induce defecation.

It is necessary for the slugs that break out of the 2nd instar to be fed for 3 ~ 4 months to help the growth and to absorb the components contained in the mycelium into the slugs. The fasting of 3 days is completely eliminated It is necessary time to become.

The drying step (S50) is a step of sterilizing the slugs through the defecation inducing step (S40), and then drying the slugs in a state where the moisture content is 2 to 5%.

Here, it is preferable that the slugs are sterilized by a method of exposing the slugs to an environment of 115 to 150 DEG C for 4 to 6 minutes.

This can be done by placing the slugs in an enclosed space with an internal temperature of 115-150 ° C, or by using steam at 115-150 ° C to sterilize the slugs.

Drying is preferably performed in an environment of 40 to 45 ° C or freeze-drying in order to minimize color change of slugs and nutrient destruction during the drying process.

According to the experiment of the present inventors, the drying time is preferably 48 to 60 hours.

The powder preparation step (S60) is preferably carried out using a known pulverizer, and the slug powder preferably has an average particle size of 50 to 400mesh.

The confectionery production step (S70) is a process for preparing confectionery set by adding pulverized slug powder.

The confectionery to be set is not limited and is produced according to a known confectionery manufacturing method, but differs in that it is made by adding a slug powder.

On the other hand, FIG. 2 is a view showing a second embodiment of a method for producing confectionery containing a slug powder according to the present invention.

2, the method for producing confectionery containing the slug powder according to the present embodiment is characterized in that the jelly grade step S41 is added between the defecation inducing step (S40) and the drying step (S50) There are differences in form.

The jelly grade step S41 is a step of mixing the Angelica giganta extract and agar in an amount of 8: 2 to 9: 1, boiling the mixture at a temperature of 120 to 150 ° C for 3 minutes, cooling the gel, and providing jelly to be.

Angelica is a perennial herbaceous plant of Buttercups and is mainly grown in moist soil.

In Oriental medicine, it is a medicine to remove old blood and to supplement new blood. It is used for postpartum recovery, women's disease, analgesia, gyeonggyeong, gangjang and bronchoscopy. Essential oils are known to dilate blood vessels to lower blood pressure, promote cerebral blood flow, and smooth peripheral blood circulation (blood flow), thereby improving peripheral circulatory disturbances.

These ginsengs contain naturally occurring essential oil components such as n - buthylidene phthalate and ligustilite, which contain 0.2% essential oil and are a unique odor component of Angelica gigas.

It is also possible to use combiners such as verapatene, isopimpinelin, nicotinic acid, vitamin B, dacursin, decursinol, nodakenetin, umbelliferone, nodakenin, Among them, decursin has recently been shown to be effective against anti-amnestic, leukemia, renal toxicity, diabetic hypertension, decursinol angelate, Can inhibit acetyl-colinesterase (AChE) and thus can be effectively used for improving memory and treating dementia.

It is needless to say that Angelicae gigantis can be used instead of Angelica gigantosa extract.

According to this, the smell unique to the slugs can be completely removed.

Next, embodiments of confectionery produced by using the slug powder produced according to the foregoing embodiment for confirming the effect of the present invention will be described.

Red beans containing slug powder Yokan  Produce

A mixture of 10% by weight of slug powder, 20% by weight of mushroom powder, 43% by weight of red bean bran, 2.1% by weight of starch syrup, 5% by weight of sugar, 1% by weight of stevia, 16.4% by weight of water and 2.5% by weight of agar, , And the mixture was concentrated to 75% of the initial weight. Then, the mixture was poured into a predetermined mold and solidified at room temperature.

Here, it is needless to say that sweet potato sediment, pumpkin sediment, pea sediment can be used instead of red bean sediment.

Preparation of cereal bars containing slug powder

10 wt% of slug powder, 20 wt% of dried mushroom dice, 28 wt% of puffed brown rice, 5 wt% of almonds, 3 wt% of walnuts, 3 wt% of cashew nut, 5 wt% of dried fruits, 1 wt% 20% by weight and 5% by weight of fructooligosaccharide were mixed and injected into a set mold to prepare a cereal bar.

Almond, walnut, cashew nut, and chiasmide were roasted at 200 ° C for 10 minutes, followed by pulverization. The dried fruits were raisin and dried cranberries.

Here, grains such as rice, yamu, sorghum, oatmeal, and the like may be used in place of brown rice, and any of those belonging to nuts other than almonds, walnuts and cashew nuts may be added.

The red bean yogurts and cereal bars manufactured in the above manner were consumed by 100 persons (50 males and 50 females) in their 20s and 60s, and then red bean yogurts and cereal bars (hereinafter referred to as " And sensory evaluation to examine the difference in taste and aroma. The number of respondents who answered that there is no discomfort in taste and flavor compared to the comparative subjects is shown in the table below.

Sensory test result division Red bean jelly Serial bar south female south female flavor 48 47 49 48 incense 47 47 49 49 Average 47.5 47 49 48.5 Sum 94.5 97.5

As shown in the table above, in the case of red bean jelly, the number of responders was higher than that of the cereal bar, but 95% of the 100 respondents in the total were not satisfied with the taste or aroma of the product compared with the same product.

Claims (6)

A first step of preparing a slug that breaks the second order;
A second step of crushing the mushroom waste medium containing mycelium;
A third step of sterilizing the mushroom waste medium crushed by the second step with steam;
A fourth step of delivering the mushroom waste medium disinfected by the third step to the slugs for 3 to 4 months as a food and then fasting for 3 days to induce bowel movements;
A fifth step of sterilizing the slugs treated in the fourth step and drying the slugs in a state of moisture content of 2 to 5%;
A sixth step of pulverizing the slugs dried by the fifth step to produce a slug powder; And
And a seventh step of adding confectionery powder prepared by adding the slug powder prepared in the sixth step to the prepared confectionery. The method according to claim 1,
The method according to claim 1, further comprising a jelly-grade step of mixing the Angelicae giganta extract and agar to the slugs processed by the fourth step and then boiling the jelly prepared for 2 days to prepare a cookie containing the slug powder Way. The method according to claim 1 or 2,
In the fifth step,
Wherein the slugs are exposed to an environment at 115 to 150 ° C for 4 to 6 minutes to be sterilized, and then dried at a temperature of 40 to 45 ° C in a moisture content of 2 to 5%. The slug Gt; The method of claim 3,
In the seventh step,
The slugs prepared in the sixth step and the additives such as agar and agar which are selected from the group consisting of red beans, zucchini, peas and sweet potatoes are mixed in a predetermined ratio and heated to 70 to 80% And then poured into a set mold to harden the melted yam. The method for manufacturing confectionery containing slug powder according to claim 1, The method of claim 3,
In the seventh step,
[0030] The present invention relates to a method for producing a starch, comprising mixing a slug produced by the step (6), grain powder, nuts, dried fruit, and at least one selected from the group consisting of oligosaccharides, And then injecting the mixture into a mold to prepare a cereal bar. The method of claim 3,
Wherein the mushroom waste medium is a waste medium of mushroom or gingko mushroom.

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