KR20180011685A - Method for manufacturing of chocolates confectionery that contain edible insect - Google Patents

Abstract

Provided is a method for producing chocolate snack containing edible insects, intended to supply protein and antioxidants such as polyphenol by eating the chocolate snack. To this end, the production method of the present invention comprises the following steps: preparing at least one type of insects selected among meal beetle, Oxya japonica japonica, cricket, pupa, cicada larva, warrior ant, beetle, and Protaetia brevitarsis seulensis larva; and tempering at least one selected among dark chocolate, milk chocolate, and white chocolate, mixing the molten chocolate and an insect base at the weight ratio of 2:1, and then molding the mixture after spreading the same in a plate-like shape.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing chocolate confectionery containing edible insects,

The present invention relates to a process for producing chocolate confectionery based on edible insects, and more particularly, to a method for producing chocolate confectionery containing insect insects so that an antioxidant such as protein and polyphenol can be supplied at the same time during ingestion.

They eat the fruit, vegetables, grains, meat, etc. obtained from plants with omnivorous humanity, and their eating habits are preserved until today. As the world population increases, it is recognized that protein resources such as livestock and fish are not enough to supply protein, which is an essential nutrient of the human body. Therefore, it is an insect that is being paid attention as the next supply element of protein today. Insects have been eaten for years as edible or medicinal.

Our ancestors have been using longevity-flavored day larvae as a civil ceramics for the treatment of liver disease, and the validation of hepatocarcinogen inhibitory activity has been studied using these insects (Journal of life science v.25 no 3, 2015, pp. 307-316). In addition, the cytotoxic effect on the liver cancer cells of the larvae of brown goat larvae was investigated (Journal of the Korean Society of Food Science and Nutrition / v.44 no.2, 2015, pp.200-207) have.

Today, many techniques are being developed to allow insects to ingest useful ingredients not only into protein supply resources but also insects. A representative example is the development of food using edible insects.

Edible insects are known to be over 3,600 species worldwide, including food for humans, insects used as feed for domestic livestock or pets. Eating insects in official terms is called "ento-mophagy." The oldest record of eating insects as everyday is from the reliefs made around 700 BC, when the ancient Assyrian Senkakaribu's servant grew on the skewer It is known that it carries a grasshopper.

The National Institute of Agricultural Science and Technology, Rural Development Administration of Korea, organized a functional fair for the production of silkworm products as a way to improve the functionality of silkworm products by eliminating the rejection and dislike of the insect organism. In addition to mulberry leaves, silkworm products such as silkworm, , And caterpillar fungus, and also gave good responses to domestic silkworm farmers and urban people.

Medicinal insects are defined as medicinal insect resources, including all those that use insects as medicinal or civilian medicinal materials for the treatment of various diseases, but also those which directly or processed the relevant microorganisms such as their products, specific substances in the body and cordyceps can do. The history of using insects as logistics is as old as human history, and there are about 220 medicinal insects known to date (Choi et al. 2002). The record of using insects for medicinal purposes is the Divine Maternal Carcass for oriental, Hiphocrates for insect and jaundice for western countries, and Hyeonjun's Dongwonbogam for Korean. .

Examples of confectionery using insects include patent number 1622784 (registered on May 13, 2016) entitled " Diet energy bar using edible insects and method for producing the same. &Quot; The above patent documents describe in detail the edible use of insects. For example, it describes contents of cricket, brown larva, rice grasshopper, white spotted larva, silkworm, and so on, and describes products using such edible insects.

In particular, the Diet Energy Bar disclosed in the patent literature is prepared by mixing roasted nuts with edible insect powder and further mixing vitamins and molding them into molten butter to be molded into a specific shape. The dietary energy bar contains insect protein, various nuts, And nutrients contained in vitamins. In addition, the technique of the above Patent Literature improves the sweetness of the insect energy bar and improves the consumer's satisfaction by applying the covered chocolate to the surface of the liquid energy bar containing edible insects.

However, in the above patent document, the powder mixed with the insect powder and the nuts was formed by molding and solidifying the liquid energy bar with sugar water and butter having a moisture content of about 17%, and coating the chocolate on the surface, There was a problem. The butter has a moisture content of about 17%, and when it is used to form a liquid energy bar, the flavor is good but the texture is inevitably damp. In addition, since the butter has a large moisture content, it can be easily decayed, which is a problem not only for long-term preservation.

In addition, the above Patent Document has a problem that the dried insect powder can not be removed by using the dried insect powder as it is, so that it can not remove the characteristic odor of the insect and can not feel a variety of mouthfeel, thereby avoiding children who need supplement of protein.

10-1622784 B1

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for manufacturing chocolate confectionery containing edible insects that can easily ingest proteins and antioxidants.

Another object of the present invention is to provide a method for preparing chocolate confectionery containing edible insects which can easily ingest proteins and polyphenols, which have a texture and flavor of various candies, fries, roasted and dried foods.

Another object of the present invention is to provide a method for producing chocolate-containing confectionery containing insects, which can supply various nutrients to the human body during ingestion to manufacture chocolates having high functionality as a main component, thereby promoting health of children.

In order to attain the above object, the present invention provides a method for producing chocolate confectionery containing edible insects, which comprises selecting one of the group consisting of a brown duck, a rice hound, a cricket, a pupa, a slug, an ants, a long beetle, Preparing the above insects; Dark chocolate, and white chocolate, and mixing the chocolate and the insect base in a molten state at a weight ratio of 1: 2 to form the mixture into a plate shape.

The method of manufacturing chocolate confectionery containing edible insects according to another aspect of the present invention comprises preparing at least one insect selected from the group consisting of a brown crow, a rice cricket, a cricket, a pupa, a slug, an ants, a long beetle and a white spotted larva ; (Fructose such as starch syrup, oligosaccharide, gunshot wax, and honey) at a weight ratio of 2: 1 and uniformly mixed at a temperature of 4 to 7 ° C for 20 minutes To 1 hour to prepare a chocolate base; And mixing the chocolate base and the selected insect at a weight ratio of 1: 2 to form a ring.

According to another aspect of the present invention, there is provided a method for preparing chocolate confectionery comprising preparing at least one insect selected from the group consisting of a brown crow, a grasshopper, a cricket, a pupa, a slug, an antler, a long beetle and a white spotted larva; Preparing a chocolate base by mixing and emulsifying any one of molten chocolate selected from dark, milk, and white chocolate and boiled cream in a weight ratio of 2: 1; The chocolate base and the insect base are mixed at a weight ratio of 1: 2, mixed with a blender, placed in a preformed mold, and subjected to a molding process for aging in an environment of a humidity of 50 to 70% and a temperature of 18 degrees for at least 12 to 36 hours .

The insect preparation process comprises mixing the sugar and water at a weight ratio of 3: 1, heating the mixture at a temperature of 117 캜 to produce a syrup, heating the syrup, a brown grasshopper, a cricket, a cricket, a pupa, a slug, White spotted flower larvae at a weight ratio of 1: 1 and then cooling the mixture to form a candy; A step of inserting at least one selected insect selected from the group consisting of brown goat, rice cricket, cricket, pupa, slug, anemone, longevity beetle and white spotted larvae in a container heated to 70 to 90 ° C for 10 minutes to prepare a fried insect and; For example, at least one insect selected from the group consisting of a brown goat, a brown grasshopper, a cricket, a pupa, a slug, an antsugar, a longevity beetle and a white spotted larva, for example, in an edible oil or butter heated to 150 ° C or higher for 30 to 60 seconds Preparing a fried insect; And inserting at least one insect selected from the group consisting of a brown goat, a rice-grasshopper, a cricket, a pupa, a slug, an antler, a longevity beet and a white spotted larva into a hot-air drier for 4 to 6 hours.

The method for producing chocolate confectionery containing edible insects according to the present invention is characterized in that the edible insects recognized as the abominable food are treated with candy, fried, roasted or dried to enhance the texture and taste of insects, Because of its soft texture, it is formed into a form that is wrapped in chocolate that is widely consumed by both men and women, thereby making it easier to ingest the protein and minerals of the insecticide and insecticide of chocolate, and thus it can be widely used as a health food of the elderly.

Hereinafter, a method of preparing chocolate confectionery containing edible insects according to preferred embodiments of the present invention will be described. In addition, it should be understood that the invention described below is not limited to the embodiments described.

Chocolate has been found to have the following beneficial effects on the human body, including suppression of aging, improvement of memory, prevention of adult diseases, and so on.

Chocolate contains twice as much antioxidant polyphenols as red wine, and 3-5 times as much as green tea and black tea. This polyphenol effectively inhibits active oxygen, which causes aging and various diseases, and inhibits aging.

The polyphenols contained in chocolate cleanse blood and lower blood pressure, so it prevents the symptoms of adult diseases such as arteriosclerosis, myocardial infarction and hypertension, and helps blood flow in the main parts of the brain smoothly flow. It has excellent efficacy to prevent disease and improves memory.

The flavonoids in chocolate are effective in delaying blood clotting, preventing heart attacks and heart attacks, and the flavonol-rich chocolate cacao can reduce skin damage caused by ultraviolet light, thereby preventing skin aging.

Chocolate contains caffeine that stimulates the central nervous system. This caffeine has a short-term arousal effect that stimulates brain activity, increases concentration, relieves fatigue and stress.

Chocolate with high cacao content is good for constipation and weight control because it contains a lot of dietary fiber.

Regular chocolate intake increases insulin sensitivity and reduces the risk of diabetes, and chocolate circulates the blood stream to increase the amount of blood that feeds into the retina, which helps the eyesight.

When eating chocolate before meals, the milk contained in the chocolate causes a feeling of satiety and reduces the amount of food. Cacao butter, which is an oil component of chocolate, can not function as a source of energy in the fat, but it helps with dieting because it is mostly linked to excretion.

Chocolate contains ingredients called taurine, catechin, and black sugar, so it is effective in decomposing alcohol. If you drink chocolate before and after drinking alcohol, you can see the effect of alcohol decomposition.

Chocolate contains magnesium, which helps to keep the clock in good working order and helps sleep. Chocolate stimulates the secretion of hormones, endorphins, which give joy and happiness, which makes you feel happy.

Sugar in chocolate normalizes blood sugar levels, restores fatigue, nourishes the brain, and stimulates brain activity. And theobromine in chocolate contains diuretic, muscle relaxation, stimulation of the heart beat, vasodilating action, and stimulates the cerebral cortex softly to enhance thinking and improve concentration.

The phenylethylamine ingredient in chocolate excites the central nervous system to act as a stimulant, stabilizing the mind and eliminating the depressed mind. This phenylethylamine is also a chemical secreted when you feel the feeling of love.

It has the effect of inhibiting the growth of bacteria, the cause of cavities in cacao shells. In addition, tannin contained in chocolate and cocoa polyphenols inhibit the activity of germs in the mouth, so cacao chocolate is effective in preventing cavities.

The present invention provides a chocolate confectionery containing insect insects excellent in taste, texture and nutrients as a main ingredient of chocolates and various minerals such as protein, iron and phosphorus which can be expected to have various effects as described above when consumed do.

The method for producing the chocolate confectionery containing the edible insects includes a step of preparing insects by preparing them. This insect preparation process can be largely composed of candy-like insects with sweet taste and crispy texture that can harmonize chocolate and flavor, fried insects that eliminate insects' smell, fried insects with crispy and sour texture, And to prepare a dry insect that can feel the taste and texture of it.

1. Manufacture of Insect Base

(1) Candy insect base

The candy insect base is applied to the surface of insects by using sugar and water as the main material, and is hardened to make a candy, thereby reducing the residual feeling of the mouth, crisp texture and harmonizing the chocolate and the taste.

The candy of insects is mixed with sugar and water at a weight ratio of 3: 1 and heated to a temperature of 110 ° C or higher, preferably 117 ° C, until a certain degree of water evaporation is followed by viscosity. When the syrup is completed, one or more selected insects selected from the group consisting of the heated syrup and brown gourd, rice grasshopper, cricket, pupa, slug, anemone, longevity beetle and white spotted larva are mixed at a weight ratio of 1: 1, It is heated to 140 ~ 150 ℃, cooled and solidified into a candy.

As another example, the heated syrup may be mixed with the selected insect and supplement (for example, dried fruit, nuts or herbal ingredients such as ginseng and red ginseng) at a weight ratio of 52.63: 31.57: 17.80 (for example, : 30 g, mixed with 54 g of insecticide and 27 g of insecticide, and cooled to give a candy insect base.

The candy insect base produced as described above can reduce the sense of residue in the mouth upon ingestion. In other words, after eating sesame seeds or perilla seeds, you can feel the remnant feeling in your mouth. It can be made crispy by candied insects, which can eliminate this feeling of residue and make you feel sweet taste. In addition, the candy has the advantage that the ingestion flavor with the chocolate improves the texture.

(2) Stir Fried Insect Base

The insect is selected from the group consisting of a brown duck, a grasshopper, a cricket, a pupa, a slug, an ants, a long beetle and a white spotted larva in a container heated to 70 to 90 ° C, Fry for 12 minutes and prepare the insect. At this time, when an appropriate amount of sesame oil, alcohol such as sake wine or wine is roasted, it is possible to eliminate insect-specific fish smell. The amount of the sesame oil or the alcohol is suitably in the range of 0.1 to 0.2 weight ratio to the weight of the insect put in the frying pan.

If necessary, the roasted insect may be used as a fried insect base in which a supplement (for example, dry fruits, nuts, herbal materials such as ginseng and red ginseng) is mixed at a weight ratio of 1: 2.

(3) fried insect base

The fried insect base has the crisp texture. This frying insect base holds at least one insect selected from the group consisting of a brown duck, a rice cricket, a cricket, a pupa, a slug, an ants, a longevity beetle and a white spotted larva, for example, Refers to fried insects that have been fried for 30 to 60 seconds. At this time, when the frying time is set to 60 seconds or more, the surface of the insect is blackened and the taste is halved. If the frying time is set to 30 seconds or less, the crispy cooked can not be cooked.

As another example of the fried insect base, a fried insect base and a supplement (for example, dry fruits, nuts or herbal materials such as ginseng and red ginseng) mixed at a 1: 2 weight ratio can be used as a fried insect base .

(4) Dry insects base

Dried insect base is a recipe that keeps the original taste without destroying the taste and nutrients of the insect itself. It is prepared by placing at least one insect selected from the group consisting of a brown duck, a rice grasshopper, a cricket, a pupa, a slug, an ants, a longevity beetle and a white spotted larva in a hot air drier for 4 to 6 hours. At this time, the temperature of the hot air dryer is suitably 60 to 70 ° C.

If necessary, dry insects and supplements (for example, dry fruits, nuts or herbal materials such as ginseng and red ginseng) may be mixed at a 1: 2 weight ratio as a dry insect base.

It should be understood that in the insect base manufacturing process described above, the amount of the supplement and the insect may be varied depending on the application and preference.

Nutrients used as supplements are already well known. They contain many nutrients such as carbohydrates, proteins, fats, vitamins and minerals. They contain many nutrients and are effective for nutritional supplement and diet.

The insects used in the insect base production as described above can be used as dry insects that have undergone processes such as washing, sterilization and freeze drying, but in the embodiment of the present invention, frozen insects which have been cleaned, sterilized and frozen have been used.

The candy, roast, fry, and dried insect bases produced by the above process may be used alone or in combination with one or more of them depending on the preference of the consumer.

2. Manufacture of insect chocolate confectionery

(1) Manufacture of plate insect chocolates

Plate-shaped insects Chocolate is made by molding into a typical chocolate shape, using a tampered chocolate that is easy to process and can easily feed insect proteins while maintaining the original flavor of the chocolate.

Dark, Milk, White Chocolate. If possible, use dark chocolate to hide the insects. The tampering of chocolate is well known in the chocolate manufacturing industry since it is well known in the art that the six fat structures of chocolate are made into a beta form, so that detailed description is omitted in the present invention.

The tampered and melted chocolate is mixed with at least one insect base selected from the group consisting of a candy insect base, a fried insect base, a fried insect base or a dry insect base manufactured by the above process, It is cooled and hardened at a temperature of 5 to 10 ° C. At this time, it is preferable that the tempered chocolate and the insect base are in a weight ratio of 1: 2.

When the insect base is mixed with the melted chocolate in a molten state, the mixture is shaped like a plate in the form of a plate, so that it is possible to easily ingest useful components of proteins and chocolates without the feeling of insect resistance. In addition, various advantages of the dark chocolate described above can be retained.

(2) Manufacture of ball shaped insect chocolate

Ball-shaped insects Chocolate confectionery allows food insects to easily ingest the beneficial components of food insects (protein, minerals) and chocolate polyphenols while completely obscuring the disgusting form.

Dark chocolate and white chocolate, preferably melted dark chocolate and liquid fructose are mixed at a weight ratio of 2: 1, homogeneously mixed and aged at a temperature of 4 to 7 ° C for 20 minutes to 1 hour to prepare a chocolate base do. At this time, the liquid fructose may be used as starch syrup or oligosaccharide or a gun gun which is a substitute thereof. In the present invention, the reason why the chocolate mixed with the liquid fructose is aged is that the two materials are well mixed to reduce stickiness.

If the tackiness increases, the process becomes difficult and takes a long time to harden. If the tackiness is small, there is a problem that the molding is not easily performed in a ball shape. Therefore, after mixing the chocolate and the liquid fructose, it is preferable to aged at a refrigeration temperature for an appropriate time.

Thereafter, the chocolate base and at least one insect base selected from among the insect bases prepared above, the insect insect base, the fried insect base or the dry insect base group are mixed at a weight ratio of 1: 2, and then the ball is rolled or ball- To form a ball-shaped chocolate confectionery.

The ball-shaped insect chocolate produced as described above is produced by the mixing and aging of liquid fructose, and can have a jelly-like texture, and can completely hide the appearance of the insect which is considered abominable, so that a child or an elderly person It can be ingested.

If necessary, grains can be added to the surface to add nutrients to the grain. Appearance can be treated smoothly by putting shellac-ratio or polish R6 into the glaze or using a panning machine.

(3) Production of raw chocolate (or ganache) insect chocolate

Fresh chocolate insect chocolate is intended to provide the most suitable for the elderly with weak teeth. Also, it has a soft texture because it contains cream.

The preparation is a chocolate base by mixing any one selected from dark, milk and white chocolate, preferably melted dark chocolate and cream, in a weight ratio of 2: 1 and emulsifying.

Thereafter, at least one insect base selected from the group consisting of the chocolate base and the manufactured insect base, the insect insect base, the frying insect base or the dry insect base group is mixed at a weight ratio of 2: 1 and stirred for 1 to 3 minutes with a blender , And the mixture is put into a preforming mold prepared in advance and is aged for at least 12 hours to 24 hours in an environment of 50 to 70% humidity to complete the production.

The above-prepared fresh chocolate insect chocolate is soft and has a good flavor because it contains a lot of moisture and soft cream. It is also easy to ingest, which makes it possible to facilitate the supply of protein and minerals to insecticides and insecticides of chocolate.

Sensory test

The plate insect chocolate, the ball chocolate and the raw chocolate insect chocolate manufactured as described above were used as a sensory test agent (40 persons (20 males, 20 females) having more than two years of sensory evaluation) Sensory evaluation (5 point method) was performed. The results are shown in Table 1.

division flavor Texture incense Likelihood Overall assessment Plate-shaped insect chocolate 4.84 4.80 4.80 4.83 4.95 Ball shaped insect chocolate 4.80 4.79 4.70 4.76 4.76 Raw chocolate insect chocolate 4.70 4.83 4.82 4.89 4.81

As shown in the above Table 1, it was confirmed that plate-shaped insect chocolate and raw chocolate insect chocolate had a significantly higher score in taste, visual sensation and flavor evaluation than plate shape, ball shape, and raw chocolate insect chocolate, .

The insecticide manufactured according to the present invention, as well as a supplement such as nuts, dried fruits, ginseng, red ginseng, etc., can be easily ingested with various nutrients unlike general insect foods sold in general, , It is possible to facilitate the ingestion of the protein and minerals of the insecticide and the insecticidal component of the chocolate, and it can be widely spread as a health food of the elderly.

And it can be used as a food for children, as well as for children, as well as emergency foods with a low volume, by making it possible to comfortably insect food like a child's jelly nutrition which is widely sold as a child's functional food under the name of chocolate.

In addition, insect chocolate confectionery produced according to the present invention can be supplemented with supplements such as nuts, dried fruits, herbal ingredients, etc., In addition, it can be easily ingested by the nutrition formula of the elderly or students, thereby improving the satisfaction of various consumers.

Claims (4)

A method for preparing chocolate confectionery containing edible insects, comprising the steps of: preparing at least one insect selected from the group consisting of a brown crow, a grasshopper, a cricket, a pupa, a slug, an ants, a long beetle and a white spotted larva; The method according to any one of claims 1 to 5, further comprising the step of mixing the chocolate and the insect base in a molten state at a weight ratio of 2: 1 by pressing the selected one of dark chocolate, milk chocolate, white chocolate, ≪ / RTI > A method for preparing chocolate confectionery containing edible insects, comprising the steps of: preparing at least one insect selected from the group consisting of a brown crow, a grasshopper, a cricket, a pupa, a slug, an ants, a long beetle and a white spotted larva; Mixing the melted chocolate and liquid fructose selected from dark chocolate, milk chocolate and white chocolate at a weight ratio of 2: 1 and mixing them homogeneously and aging at a temperature of 4 to 7 ° C for 20 minutes to 1 hour to prepare a chocolate base; And mixing the chocolate base and the selected insect at a weight ratio of 1: 2 to form a ring, and then shaping the mixture into a ring shape. A method for preparing chocolate confectionery containing edible insects, comprising the steps of: preparing at least one insect selected from the group consisting of a brown crow, a grasshopper, a cricket, a pupa, a slug, an ants, a long beetle and a white spotted larva; Preparing a chocolate base by emulsifying a mixture of melted chocolate and boiled cream selected from dark chocolate, milk chocolate and white chocolate in a weight ratio of 2: 1; The chocolate base and the insect base are mixed at a weight ratio of 1: 2, mixed with a blender, placed in a preformed mold and aged for at least 12 hours to 24 hours under an environment of 50 to 70% humidity ≪ / RTI > by weight of an insecticide. The insect preparation method according to any one of claims 1 to 3, wherein the insect preparation step comprises mixing the sugar and water at a weight ratio of 3: 1, heating the mixture at a temperature of 117 캜 to prepare a syrup, Mixing at least one insect selected from the group consisting of rice hatchlot, cricket, pupa, slug, anemone, longevity beetle, and white spotted flower larvae at a weight ratio of 1: 1, followed by cooling to form a candy; One or more selected insects selected from the group consisting of a brown goat, a cricket, a cricket, a pupa, a slug, an antsugar, a longevity beetle, and a white spotted flower larva are placed in a container heated to 70 to 90 ° C and fried for 10 to 12 minutes to prepare an insect ; For example, at least one insect selected from the group consisting of a brown goat, a brown grasshopper, a cricket, a pupa, a slug, an antsugar, a longevity beetle and a white spotted larva, for example, in an edible oil or butter heated to 150 ° C or higher for 30 to 60 seconds Preparing a fried insect; Wherein at least one insect selected from the group consisting of a brown goat, a grasshopper, a cricket, a pupa, a slug, an antler, a longevity beetle and a white spotted flower larva is placed in a hot air drier and dried for 4 to 6 hours. Method of manufacturing chocolate confectionery containing insects.