KR20180058381A - Mushroom soup comprising mealworm and rice flour and manufacturing method of the same - Google Patents

Abstract

According to the present invention, a mushroom soup comprising Gryllus bimaculatus and a manufacturing method thereof provide the mushroom soup comprising Gryllus bimaculatus having excellent taste, flavor, color and taste by adding a powder of the Gryllus bimaculatus to the mushroom soup. In addition, a tofu crouton is applied with crouton and a roux white sauce using rice flour is manufactured and applied to provide the soup which satisfies all taste, health, and nutrition.

Description

TECHNICAL FIELD [0001] The present invention relates to a soup made from rice flour and a method for producing the same,

The present invention relates to a high-fat mushroom soup utilizing rice flour and a process for producing the same.

Insects are more than twice as high in protein content as meat, and are rich in minerals, essential and non-essential amino acids and vitamins. Most of the fat is composed of water-soluble fats, so nutrients contained in insects can easily be absorbed by the human body It is becoming a popular alternative food for livestock products.

It is estimated that human beings began to eat insects as they were when human beings were born, and about 2 billion people worldwide, including China, Thailand, Japan, South Africa, Mexico and Zambia, eat about 1900 edible insects It is known to ingest. Since 2003, the United Nations Food and Agriculture Organization (FAO) has been constantly promoting the need for expansion and development of edible insects in close consultation with countries around the world. Many countries, including the Netherlands, the United Kingdom, the United States and Japan, In particular, CNN, TIME, and other news media have turned their attention to the edible use of edible insects in the western region, which has been negative for edible insects.

In Korea, grasshoppers, pupae, and silkworms are approved by the KFDA and used as general food. In July and September of 2014, brown goats and white spotted flower larvae were recognized as temporary edible insects by the KFDA.

Brown larvae are dark brown with length of about 15mm and adult larvae usually lay eggs in grains. The eggs hatch after one to two weeks, and hatching larvae are called wheat worms. The larvae become pupa through 9 ~ 20 times of molting, become alienated (adult), are nocturnal and distributed all over the world. Because of high protein and fat content, it is evaluated as high value as food raw material and it is attracting attention as future food resource. In Korea, the Korea Food and Drug Administration (KFDA) approved the use of brown goose larvae on June 16, 2014 as a food ingredient for a limited period of time. In order to use it as a raw material for foods, it is required to undergo processing such as washing, sterilization and freeze drying .

Korean Patent Laid-Open Publication No. 10-2014-0144421, published on December 19, 2014, a method for manufacturing a health promotion soup Korean Patent No. 10-1434828, Announcement 2014.08.18, a method for producing a mushroom-containing soup, and a mushroom-containing soup prepared thereby.

It is an object of the present invention to provide a high-fat mushroom soup and a process for producing the same.

In order to accomplish the above object, the present invention provides a method for preparing a mushroom soup according to one embodiment of the present invention, comprising the steps of: i) preparing a liquid phase comprising water, milk, cream, whipped cream, soy milk, (Ii) roux, (iii) mushroom, and (iv) high-fat (powdered edible brown larvae) powder to prepare a high-fat soup soup.

The high-fat flour and the mushroom may be contained in a weight ratio of 1: 8 to 150.

The loop and the liquid component may be contained in a weight ratio of 1: 1 to 12.

Saucorub mushroom soup may further comprise tofu croutons.

The tofu croutons may be prepared as a tofu croutine preparation stage, which includes a crouton cooking process in which the tofu is cut, the rice flour is applied to the surface thereof, and then the beef flour is cooked at 140 to 185 ° C.

The looper can be produced by a rice flour manufacturing step in which rice flour and butter are roasted in a ratio of 1: 0.5 to 1.8 by weight to produce a rice powder roux.

The composition for preparing soup may further comprise garlic.

The garlic may be included at a weight ratio of 2.5 to 4.5 based on the high-fat flour 1.

The mushroom and the garlic may be applied after roasting in a cooking oil containing butter, respectively.

The mixing of the high-boiling soup manufacturing steps may be carried out by mixing and pulverizing using a blender.

The high-fat flour can be prepared by washing, drying, crushing and roasting edible brown gill larvae.

According to another embodiment of the present invention, there is provided a method for preparing a mushroom soup comprising: slicing mushrooms and garlic, frying them in an edible oil containing butter, preparing roasted mushrooms and roasted garlic; Mixing rice flour into melted butter and roasting it to prepare rice flour; Preparing a white sauce by mixing the rice flour with a liquid component containing any one selected from the group consisting of water, milk, cream, whipping cream, and combinations thereof; And adding the roasted mushroom, the roasted garlic, and the sausage powder to the white sauce and mixing the sauce to prepare a high mushroom soup.

The high-fat flour and the mushroom may be contained in a weight ratio of 1: 8 to 150, and the ratio of the loose ingredient and the liquid ingredient may be 1: 1 to 12.

According to still another embodiment of the present invention, the Sophora mushroom soup is prepared by the above-described method for preparing the mushroom soup.

A composition for preparing a soup according to another embodiment of the present invention comprises: i) a liquid component comprising any one selected from the group consisting of water, milk, cream, whipping cream and combinations thereof ii) roux, iii ) Mushrooms, and iv) Sophorae flour (edible brown goat larvae powder).

The high-fat flour and the mushroom may be contained in a weight ratio of 1: 8 to 150.

The loop and the liquid component may be contained in a weight ratio of 1: 1 to 12.

The flour may contain rice flour and butter in a weight ratio of 1: 0.5 to 1.8.

The composition for preparing soup may further comprise garlic.

The garlic may be contained at a weight ratio of 2.5 to 4.5 based on the high-fat flour 1.

Hereinafter, the present invention will be described in more detail.

In order to achieve the above object, the present invention provides a method for preparing a low-fat mushroom soup comprising the steps of: i) mixing a liquid component comprising any one selected from the group consisting of water, milk, cream, whipping cream, (ii) a roux, (iii) a mushroom, and (iv) a sweet potato flour (edible brown gruel larva powder) to prepare a high-fat soup soup.

The high-fat mushroom soup is characterized by containing high-fat flour. Soso is a brown goat larva, which means insect larvae that taste sweet for edible purposes. Brown goat (mealworm beetle, Tenebrio molitor ) is a kind of insect belonging to the genus, the larvae (larvae) are often called mealworm (mealworm) and are used for food and pet food. Brown goat larvae contain 50 g of protein per 100 g of high - protein food (note, beef contains 21 g of protein) and high unsaturated fatty acid content. In addition, it has a high flavor that is superior to sesame oil and is highly utilized as a food material.

The roux is used in the manufacture of sauces in aquaculture, and refers to a thickened state in which flour and oil (butter) are mixed and heated in substantially the same amount. In the present invention, rice flour is applied by applying rice flour instead of flour.

The mushroom may be applied to mushroom which is applied for food, mushroom mushroom or mushroom including shiitake mushroom may be applied. The mushroom may be applied after the mushroom is removed to a foreign matter and the sliced mushroom is fried in oil to improve the flavor, and the mushroom may be applied including the mushroom mushroom roasted in butter.

The mushroom soup of the present invention improves flavor and mushroom flavor by applying mushroom and sausage powder at the same time. The high-fat flour and the mushroom may be applied in a weight ratio of 1: 8 to 150, may be applied in a weight ratio of 1:15 to 90, may be applied in a weight ratio of 1:20 to 50, Weight ratio. When applied at such a weight ratio, it is possible to provide a soup which can double the flavor of the mushroom and the flavor of the mushroom powder, and has a more excellent taste, aroma, and taste.

The mushroom soup according to the present invention can be prepared by applying a rice powder roux containing rice flour and butter. The roux serves to impart viscosity and flavor to the soup. In the present invention, roux is produced by applying rice flour, which is not a commonly used flour. Lupine made from rice flour makes it possible to produce a soup that does not cause allergy by wheat protein and can also provide a soup that can be consumed by wheat protein allergic patients such as Celiac disease.

The flour can be prepared by a step of producing rice flour roast by roasting a flour production material containing rice flour and butter at a weight ratio of 1: 0.5 to 1.8. Specifically, rice flour and butter are mixed at a ratio of 1: 0.8 By weight to 1.3% by weight, more specifically, from 1: 1 to 1.3% by weight of rice flour and butter. Rice flour produced in this way has the advantage of rich color and flavor.

The liquid component may be selected from the group consisting of milk, cream (fresh cream, whipped cream, heavy cream, etc.), soybean milk, water, and combinations thereof. The liquid component preferably includes milk, cream, or soy milk, and serves as an emulsifier and a stabilizer in a white sauce or soup prepared by mixing a liquid component with a lube.

The loose and the liquid component may be contained in a weight ratio of 1: 1 to 12, and the loose component and the liquid component may be contained in a weight ratio of 1: 3 to 9, And the liquid and the liquid component may be contained in a weight ratio of 1: 7 to 8. When the liquor and the liquid component are applied at a ratio of these contents, a soup can be produced which enriches the taste and flavor and maintains a stable emulsified form for a long period of time.

The composition for preparing soup may further comprise garlic.

Garlic doubles the flavor, flavor, and taste of soup, and is more effective when fried or fried garlic is applied to the oil.

The garlic may be contained at a weight ratio of 2.5 to 4.5 based on the high-fat flour 1, and in this case, the preference of the soup can be further improved.

The mixing of the high-boiling soup manufacturing step may be carried out by mixing and grinding using a blender.

In the manufacturing step of the high-fat soup, the mixing may be performed by mixing and heating the respective materials (compositions) as described above. However, since heat-treated materials such as roasting or boiling are applied to each oil, It is also possible to proceed by mixing in a mixing ratio. In this case, a blending method using a blender can be applied not only to the blending but also to the grinding effect of each material. In this case, efficiency can be improved in terms of mixing and material grinding, and it is preferable to apply to a mass production system.

The high-fat mushroom soup may further include croutons, and the croutons may be subjected to tofu croutons.

The tofu crouton may be prepared by preparing a tofu crouton production step including a crouton cooking process in which the tofu is cut and the rice flour is applied on the surface thereof and then the beef flour is cooked at 140 to 185 ° C.

The tofu can be cut and applied so that the length of one side is 2 cm or less, and can be cut and applied so that the length of one side is 0.3 to 0.9 cm. The cut tofu can be made from croutons in such a way that the surface is drained and the rice flour is fried and fried. At this time, the tofu can be applied to the dried tofu or the non-dried tofu if necessary. The croutons with tofu can combine the crispness of the croutons and the softness of the tofu to provide an interesting texture and can be safely consumed by people who are allergic to wheat protein because no flour is applied.

The high-fat flour can be washed, dried and crushed into edible brownish larvae, and may be subjected to additional roasting if necessary.

The roasting of the high-fat rice flour includes a heat treatment at 120 to 160 ° C for 7 to 30 minutes, which reduces the insect-specific aroma and doubles the taste of the insect. When the time of roasting is less than 7 minutes, the effect of roasting may be insignificant. If the time of roasting is more than 30 minutes, there is a possibility that nutritional ingredients are lost.

The method for preparing the mushroom soup comprises: slicing mushrooms and garlic, frying in edible meats containing butter, preparing roasted mushrooms and roasted garlic; Mixing rice flour into melted butter and roasting it to prepare rice flour; Preparing a white sauce by mixing the rice flour with a liquid component containing any one selected from the group consisting of water, milk, cream, whipping cream, and combinations thereof; And mixing the roasted mushroom, the roasted garlic, and the mushroom powder into the white sauce to prepare a high mushroom soup, wherein the high mushroom powder and the mushroom are mixed at a weight ratio of 1: 8 to 150, and The loop and the liquid component may be contained in a weight ratio of 1: 1 to 12.

The high-fat flour may be contained in an amount of 0.01 to 3% by weight, 0.01 to 1% by weight, and 0.30 to 0.65% by weight based on the total weight of the high-fat mushroom soup. When the above-mentioned high-fat flour is contained in the above-mentioned content, the high-pitched taste due to the addition of the high-fat flour is doubled while maintaining the flavor of the mushroom soup itself, and high-quality high fat mushroom soup can be produced.

The composition for preparing soup comprises 30 to 70 parts by weight of butter for making rum, 20 to 110 parts by weight of rice flour for making rum, 340 to 550 parts by weight of milk, 40 to 150 parts by weight of mushroom containing mushrooms, 4 to 15 parts by weight of garlic, and 1 to 5 parts by weight of high-boiling powder. When a soup is prepared using the composition for preparing a soup having such a blending ratio, a soup having a sensory test result of at least normal or good in terms of color, flavor, taste, and taste can be produced.

The composition for preparing soup comprises 31 to 37 parts by weight of butter for making rum, 30 to 40 parts by weight of rice flour for making rum, 450 to 550 parts by weight of milk, 70 to 110 parts by weight of mushroom containing mushrooms, 13 to 13 parts by weight of garlic, and 2 to 4 parts by weight of high-boiling powder. When preparing a soup using such a composition for preparing a soup having such a blending ratio, it is possible to produce a soup having a superior level of superiority in sensory test results and favorable taste in terms of color, flavor and taste.

The method of manufacturing the high mushroom soup may further include a packaging step of packaging and sterilizing the high mushroom soup which has undergone the manufacturing step of the high mushroom soup from above, and the packaging and sterilization is usually applied to the manufacture and packaging of retort food The method can be applied without limitation. At this time, the tofu crotch may be mixed and packed in the mushroom soup at the heights, packed separately, and packed in a bundle.

According to another embodiment of the present invention, the Sophora mushroom soup is prepared by the above-described method for preparing the mushroom soup. The description of the specific manufacturing method is redundant, so the description thereof will be omitted.

A composition for preparing a soup according to another embodiment of the present invention comprises: i) a liquid component comprising any one selected from the group consisting of water, milk, cream, whipping cream and combinations thereof ii) roux, iii ) Mushrooms, and iv) Sophorae flour (edible brown goat larvae powder). The high-fat flour and the mushroom may be contained in a weight ratio of 1: 8 to 150, and the loose and liquid components may be contained in a weight ratio of 1: 1 to 12.

The looper may contain rice flour and butter at a weight ratio of 1: 0.5 to 1.8.

The composition for preparing soup may further comprise garlic.

The garlic may be included at a weight ratio of 2.5 to 4.5 based on the high-fat flour 1.

The detailed description of the constituents and the blending of the other composition for preparing soup will be omitted because they are the same as those described above.

The mushroom soup of the present invention and its preparation method are prepared by adding soup, which is a nutritionally excellent edible insect, to a soup in the form of powder, to provide a soup with improved taste, flavor, color, and taste do. In addition, the high-grade soup according to the present invention uses a loaf using a non-rugged rice flour using conventional flour, and also uses a tofu that is not made of a conventional bread, such as croutons, The soup can be provided.

Fig. 1 is a photograph of a syrup powder applied in Example (Manufacturing Example) of the present invention. Fig.
Fig. 2 is a photograph of a mushroom soup with a tofu crouton prepared in Example (Preparation Example) of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Manufacturing example

The soup was prepared according to the composition shown in Table 1 below. The specific manufacturing process is as follows.

1) Materials listed in Table 1 below were prepared.

2) The tofu was cut into 0.5 cm * 0.5 cm size, the water was removed, the rice flour was added, and the oil was removed after 170 ° C oil was fried to prepare the tofu crouton.

3) Mushroom mushroom and garlic were washed and then prepared by slicing. The butter was melted in a medium-sized pan and fried.

4) The butter was prepared by dissolving the butter for the production of medium - edible flour, mixing the rice flour with the melted butter, frying the rice flour in a fire, adding milk, and heating to prepare a white sauce.

5) In 3), roasted mushrooms and garlic were mixed with white sauce and high-fat mushroom powder (brown goose larvae) and mixed with a hand blender to prepare soup.

Compounding ratio Example 1 Example 2 Example 3 Butter-making butter 34g 30g 70g Rice flour for making lu 33g 20g 110g milk 500g 550g 340g Mushroom 90g 40g 150g butter 10g 20g 5g garlic 10g 15g 4g Sophora powder 3g 5g 1g Crew Tofu 10g 10g 10g Sum 690g 690g 690g

The soups of Examples 1 to 3, which were prepared by varying the mixing ratio of the materials by the above method, were subjected to sensory evaluation. The sensory test was carried out by selecting students from the department of food industry in Jeonju University.

Evaluation scales were performed with 9 point scoring method (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly worse, 1 point: very bad) .

Soup type color incense flavor Likelihood Example 1 7.1 7 7.5 7.9 Example 2 7 6.6 6.8 7.2 Example 3 6.9 6.7 7 7

Referring to the results of Table 2, all the soups of Examples 1 to 3 showed no significant difference in preference to color. However, in the preference for flavor and taste, it was confirmed that the soup of Example 1 exhibited the highest preference, and the preference of Example 1 was also highest in the overall preference.

As a result, all the soups of Examples 1 to 3 were evaluated as being good or good in terms of color, taste and preference, and in particular, the flavor of the soup prepared with the blending ratio of the materials of Example 1 was improved, .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (12)

(i) a liquid component comprising any one selected from the group consisting of water, milk, cream, whipped cream, soy milk and combinations thereof ii) roux, iii) mushroom and iv) Powder), to prepare a high-fat soup soup.
Wherein the high-fat flour and the mushroom are contained in a weight ratio of 1: 8 to 150, and the low-boiling liquid and the liquid-phase ingredient are contained in a weight ratio of 1: 1 to 12. The method according to claim 1,
Wherein the high mushroom soup further comprises tofu croutons,
Wherein the tofu croutons are prepared from a tofu croutine preparation step comprising cutting a tofu and applying a rice flour to the surface of the tofu and then cooking in an edible oil at 140 to 185 캜. The method according to claim 1,
Wherein the looper is made from a rice flour manufacturing step of roasting a looper-making material containing rice flour and butter at a weight ratio of 1: 0.5 to 1.8, to produce a rice powder roux. The method according to claim 1,
The composition for preparing soup further comprises garlic,
Wherein the garlic is contained in a weight ratio of 2.5 to 4.5 based on the high-fat flour 1. 5. The method of claim 4,
Wherein the mushroom and the garlic are roasted in a cooking oil containing butter, respectively, and then applied. The method according to claim 1,
Wherein the mixing of the high-fat soup preparation step is carried out by a method of mixing and grinding using a blender. The method according to claim 1,
Wherein the high-fat flour is prepared by washing, drying, crushing and roasting the edible brown goat larva. Slicing mushrooms and garlic, preparing fried roasted mushrooms and roasted garlic in edible meats containing butter;
Mixing rice flour into melted butter and roasting it to prepare rice flour;
Preparing a white sauce by mixing the rice flour with a liquid component containing any one selected from the group consisting of water, milk, cream, whipping cream, and combinations thereof;
And adding the roasted mushroom, the roasted garlic, and the syrupy powder to the white sauce, and mixing the sauce to prepare a high mushroom soup,
Wherein the high-fat flour and the mushroom are contained in a weight ratio of 1: 8 to 150, and the low-boiling liquid and the liquid-phase ingredient are contained in a weight ratio of 1: 1 to 12. 8. A soup of mushroom soup made according to the method of claim 1 or 8. (ii) a liquid component comprising any one selected from the group consisting of water, milk, cream, whipping cream and combinations thereof; (ii) roux; (iii) mushroom; and (iv) Lt; / RTI >
Wherein the high-fat flour and the mushroom are contained in a weight ratio of 1: 8 to 150, and the loose and liquid components are contained in a weight ratio of 1: 1 to 12. 11. The method of claim 10,
Wherein the loquat comprises rice flour and butter in a weight ratio of 1: 0.5 to 1.8. 11. The method of claim 10,
The composition for preparing soup further comprises garlic,
Wherein the garlic is contained in a weight ratio of 2.5 to 4.5 based on the high-fat flour 1.

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