KR20180075062A - Emulsion sausages containing edible insect and the preparation method thereof - Google Patents

Abstract

The present invention relates to an emulsified meat product containing edible insects, and a method of producing the same. The method comprises: (A) pulverizing edible insects after 1-2 days of fasting; (B) roasting pulverized edible insect powder; (C) defatting the roasted edible insect powder; (D) adding the defatted edible insect powder produced in the step (C) and ice to ground source meat and fats to emulsify the same and thereby form an emulsified product; (E) filling the produced emulsified product into a casing; and (F) heating and then cooling the emulsified product filled in the casing. Accordingly, the present invention can provide an emulsified meat product that shows similar qualities to the emulsified meat product prepared without using edible insects even when a content of the source meat is lowered; and provides health benefits by using edible insects containing components beneficial to a human body.

Description

[0001] Emulsified edible insect sausages and methods for their preparation [

The present invention relates to an emulsified meat product containing edible insects having similar quality to conventional emulsified meat products even when the content of raw meat is lowered, and a method for producing the same.

With the improvement of the economic level, the diet composition and eating habits of the Korean people are diversifying. In particular, consumers' interest in meat and meat products requires the development of a variety of meat - based meat products that focus on health in a form that emphasizes conventional nutritional value. These include low-salt products that have improved salt use in the past, low-fat products that consume high calories in meat products, and functional products that include functional materials such as dietary fiber.

All of these reflect the nutritional value of the meat products and the diverse needs of consumers who expect health and well-being. It is a product that maintains various values of taste and product, Extensive research on products is needed.

Emulsified sausage is one of the most widely consumed meat products. It is made by emulsifying the raw meat and fixing fat particles and water in the protein network to form a stable matrix structure. After emulsification, And flavor. Depending on the characteristics of the product, it is possible to produce more emulsified sausages by changing the addition ratio of spices and various sub-materials, casing, heating, and smoke.

On the other hand, the use of chemical pesticides and chemical fertilizers, which transformed crops occupy the table and harm the environment for large yields, cause environmental pollution and cause many side effects to health.

In addition, global production crops are declining due to energy issues, climate change problems such as drought, floods and heavy rainfall, and greenhouse gas problems associated with climate change, .

In addition, many livestock are generating a large amount of methane and carbon dioxide, thereby increasing the greenhouse gas, which is the main cause of global warming, and face serious environmental and resource crises.

Therefore, it was required to minimize the consumption of livestock products, to save the environment, and to develop high quality alternative food resources. Insects have an average protein content of 2 times higher than that of meat, rich in minerals, essential and non essential amino acids and vitamins , And most of the fat is composed of water-soluble fat, so that the nutrients can be easily absorbed by the human body, and thus it is seen as a substitute food for the protein obtained from animal products.

Some 2 billion people around the world, including China, Thailand, Japan, South Africa, Mexico and Zambia, eat about 1900 edible insects as food for the edible insects. Since 2003, the United Nations Food and Agriculture Organization (FAO) has been working closely with countries around the world to constantly promote the expansion and development of edible insects, and 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 view of such needs, there is a demand for meat products using the edible insects so that the quality of raw meat is reduced while reducing the amount of raw meat.

Korean Patent No. 1493916 Korean Patent No. 1622784

It is an object of the present invention to provide an emulsified meat product containing edible insects having similar quality to conventional emulsified meat products even when the content of raw meat is lowered.

Another object of the present invention is to provide a method for manufacturing the above-described emulsified meat product.

In order to accomplish the above object, the present invention provides a method for producing an emulsified meat product containing edible insects, comprising the steps of: (A) fasting an edible insect for 1 to 2 days; (B) powdering the roasted edible insect; (C) degreasing the roasted edible insect powder; (D) preparing an emulsion by adding the defatted insect powder and ice prepared in the step (C) to the ground raw meat and fat and emulsifying the same; (E) filling the prepared emulsion into a casing; And (F) heating the emulsion filled in the casing and cooling the emulsion.

In the step (A), the edible insect may be roasted at 60 to 80 ° C for 5 to 30 minutes.

The degreasing may be performed so that the fat content of the edible insect powder roasted in the step (C) is 5 to 15 g / 100 g.

In step (D), transglutaminase may be added during emulsification.

The defatted insect powder and the transglutaminase may be mixed at a weight ratio of 1: 0.5 to 1.0.

After the transglutaminase is added, it can be incubated at 40 to 50 DEG C for 10 to 60 minutes.

In step (D), 3 to 23 parts by weight of defatted insect powder and 20 to 50 parts by weight of ice can be mixed and emulsified with respect to 100 parts by weight of the mixture of raw meat and fat.

In the step (D), the raw meat and the edible insect powder may be mixed in a weight ratio of 1: 0.05 to 0.4.

The edible insect powder may have a fat content of 55 to 85% lower and a protein content of 15 to 94% higher than that of the raw meat.

The edible insect powder may be at least one selected from the group consisting of brown larva, flower larva, cricket and silkworm pupa.

In step (C), salt, phosphate, alginic acid and carrageenan may be added.

To achieve the above and other objects, the present invention provides an edible insect food product comprising edible insect powder, wherein the edible insect powder includes defatted edible insect powder having a raw meat, fat and fat content of 5 to 15 g / 100 g.

The defatted edible insect powder may be a defatted edible insect powder which has been roasted at 60 to 80 ° C for 5 to 30 minutes.

The emulsified meat product containing the edible insect may further comprise a transglutaminase.

The raw meat and the defatted edible insect powder may be mixed in a weight ratio of 1: 0.05 to 0.4.

The emulsified meat products containing the edible insects of the present invention are produced by mixing raw meat and edible insects and show similar quality to conventional emulsified meat products without using edible insects even when the content of raw meat is lowered.

In addition, the emulsified meat product containing the edible insect of the present invention can provide an emulsified meat product advantageous to the body by using an edible insect containing a component beneficial for the human body.

The present invention relates to an emulsified meat product containing edible insects having similar quality to conventional emulsified meat products even when the content of raw meat is lowered, and a method for producing the same.

The above meat products refers to meat processed foods such as sausage and ham.

Hereinafter, the present invention will be described in detail.

The method for producing an emulsified meat product containing edible insects according to the present invention comprises the steps of: (A) fasting an edible insect after fasting for 1 to 2 days; (B) powdering the roasted edible insect; (C) degreasing the roasted edible insect powder; (D) preparing an emulsion by adding the defatted insect powder and ice prepared in the step (C) to the ground raw meat and fat and emulsifying the same; (E) filling the prepared emulsion into a casing; And (F) heating and cooling the emulsion filled in the casing.

First, in step (A), edible insects are fasted for 1 to 2 days, washed, dried and fried for a short time.

The edible insect is not particularly limited as long as it is an insect having a lipid content of 55 to 85% lower than that of raw meat and a protein content of 15 to 94%, but is preferably an insect such as a brown larva, a flower larva, a cricket and a silkworm pupa At least one selected from the group consisting of

In this case, the fat content is not lower by 55 to 85% than that of the raw meat, and when edible insects whose protein content is not higher than the raw meat by 15 to 94% are used, the texture and emulsion stability are lowered, This lowered meat product can be obtained. In particular, when an edible insect having a fat content higher than the above range is used, even if it is defatted, the fat content is high and the desired effect is low and the emulsifying power may be lowered.

When the fat content is 55% lower than that of the raw meat, the fat content of the edible insect is 45 g / 100 g. If the fat content of the raw meat is 100 g / 100 g, the fat content is 45 g / 100 g. If the content is 100 g / 100 g, the protein content of the edible insect is 115 g / 100 g.

The brown gill larva (mealworm) is rich in minerals and dietary fiber, and is a food suitable for diet, and it is known that it is good for prevention and treatment of heart disease by containing a large amount of unsaturated fatty acid. It is also known to be effective in the treatment of cough, sputum, blood clots, and paralysis and halitosis in oriental medicine.

In addition, the white-spotted flower chafer larva is rich in niacin, which helps detoxification and blood circulation improvement, and is recommended to women and elderly people who want detox. It is also excellent as a tonic, rich in vitamins, and effective for pain relief and malignant bruising.

In addition, the cricket (Gryllidae) has a high content of unsaturated fatty acids (63.55%) and a high content of glutamic acid (13.8%), which is used as an antipyretic and diuretic in oriental medicine and has an alcohol detoxifying component.

In addition, the silkworm pupa is rich in protein, and the fat is one third of the pork meat. It is used to treat diabetes, and it is also used in cosmetics because it has a whitening and anti-redness function.

The edible insect is roasted at 60 to 80 ° C for 5 to 30 minutes, preferably at 65 to 75 ° C for 10 to 20 minutes, that is, at a low temperature for a short time, so that the heat loss is low and the protein solubility is excellent. .

If the roasting temperature and time are less than the lower limit, the binding power and emulsion stability may be lowered. If the roasting temperature and time are above the upper limit, the heating loss may be high and the physical properties may be deteriorated.

Next, in step (B), roasted edible insects are crushed to prepare an edible insect powder.

When the edible insect is crushed and then roasted, the powder may aggregate with each other and easily modify, so it is preferable to roast the edible insect and then powder it.

Next, in the step (C), the roasted edible insect powder is degreased.

The edible insects are much lower in fat content than raw meat, but because they contain a large amount of fat, the fat is partially degreased so that the fat content is 5 to 15 g / 100 g, preferably 10 to 15 g / 100 g. The degreasing method may be carried out in the same manner as the conventional degreasing method using a solvent such as alcohol, hexane or the like.

If the fat content of edible insects is lower than the lower limit value due to a long time of degreasing, the protein may be denatured to lower the emulsifying power and increase the hardness and chewiness. If the fat content exceeds the upper limit, the binding power, Not only the patches are strong but also the sensibility can be deteriorated.

It is not necessary to perform a separate degreasing process when an edible insect having a low fat content such as locust bean (fat content: 2.4 g / 100 g) is used as an insect before insect degreasing. However, when such insect insects are used, emulsifying power and texture are lowered It is also undesirable because the heating loss is high.

The defatted insect powder is used in an amount of 3 to 23 parts by weight, preferably 5 to 18 parts by weight, based on 100 parts by weight of the mixture of raw meat and fat. When the content of the degreasing powder is less than the above lower limit, meat products having a quality similar to that of conventional meat products can not be obtained. When the content is above the upper limit, emulsion stability, binding power and functionality may be lowered and hardness and chewiness may be increased . In particular, when the content of the edible insect powder is within the above range, the heating loss is lower than that of the sausage without the edible insect powder.

The meat product of the present invention prepared by replacing a part of the total content of the raw meat with an edible insect shows a quality similar to that of a meat product (conventional meat product) manufactured using only raw meat without using edible insects, Can be used to produce food products.

Next, in step (D), the defatted edible insect powder and ice produced in step (C) are added to the ground raw meat and fat, and emulsified at -1 to 5 ° C to produce an emulsion.

The raw meat is not particularly limited as long as it is meat that can be used in the emulsified meat products, but preferably at least one selected from the group consisting of pork cell, pork fuji, pork loin, pork loin, beef loin, beef loin, .

The fat is not particularly limited as long as it is fat that can be used in an emulsified meat product, and preferably at least one selected from the group consisting of a back ground of a pig, a neck fat, a cell fat and a Fuji fat.

The raw meat and fat are mixed in a weight ratio of 1: 0.2 to 0.8, preferably 1: 0.4 to 0.7. If the content of fat is less than the lower limit based on raw meat, the consumer's preference can not be satisfied, and if the content exceeds the upper limit, the quality is lowered.

The raw meat and edible insect powder are in a weight ratio of 1: 0.05 to 0.4, preferably 1: 0.1 to 0.25. If the content of the edible insect powder is less than the lower limit value based on the raw meat, the physical and functional properties may be lowered. If the content is above the upper limit value, the emulsification stability may be lowered, the heating loss may be increased, and the sensory properties may be lowered.

The ice is used for emulsification and is used in an amount of 20 to 50 parts by weight based on 100 parts by weight of raw meat and fat. If the content of ice is below the lower limit, raw meat and fat may be difficult to emulsify. If the content of ice exceeds the upper limit, oil separation and water separation may occur.

In the step (D), transglutaminase is further added during emulsification to further increase the binding power, reduce the heating loss, and have properties similar to those of conventional meat products.

The degreasing food insect powder and the transglutaminase are mixed at a weight ratio of 1: 0.5 to 1.0, preferably 1: 0.7 to 0.9. When the content of transglutaminase is less than the above lower limit value based on the defatted edible insect powder, the heat loss may be high and the physical properties may be deteriorated. If the content exceeds the upper limit, the texture and the functionality may be deteriorated.

After the transglutaminase is added to the other raw materials, the enzyme is incubated at 40 to 50 DEG C, preferably at 45 to 50 DEG C for 10 to 60 minutes, preferably 40 to 60 minutes for enzyme activity. When the incubation temperature and time are less than the lower limit, the binding force may be lowered and the weight loss may be lowered. If the incubation temperature and time are higher than the upper limit, the functionality may be lowered.

The emulsifying power can be further enhanced by adding arganic acid and carrageenan to the defatted insects used in the present invention. The alginic acid is added in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of the mixture of raw meat and fat, and 1 to 5 parts by weight of carrageenan is added to 100 parts by weight of the mixture of raw meat and fat. In case of using only one of the above-mentioned arginic acid and carrageenan or in a content exceeding the above range, the emulsifying power and emulsion stability may be lowered.

To improve the texture, 0.5 to 2 parts by weight of salt is added to 100 parts by weight of raw meat and fat to increase the sensory property. In order to improve the texture, 100 parts by weight of the mixture of raw meat and fat, 0.3 part by weight may be added.

Next, in the step (E), the prepared emulsion is filled in a collagen casing using a filling machine.

Next, in step (F), the emulsion filled in the casing is heated at 70 to 80 ° C for 20 to 40 minutes and then cooled to produce a low salted emulsified meat product improved in storage stability.

In addition, the present invention can provide an emulsified meat product containing edible insects.

The emulsified meat products containing the edible insects of the present invention may include raw meat, fat and edible insect powder that is defatted to 5 to 15 g / 100 g, and may further include salt, phosphate, alginic acid and carrageenan .

The defatted edible insect powder is obtained by degreasing the edible insect powder that has been roasted at 60 to 80 ° C for 5 to 30 minutes.

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 present invention. Such variations and modifications are intended to be within the scope of the appended claims.

<Quality according to kinds of edible insects>

Example 1. Sausage with brown larvae

25 g of pork fuji (45 g) and pork loin (12.61% of moisture, 85.64% of fat) were ground with an 8 mm plate and ground with a 3 mm plate. Then, 25 g of ice, 5 g of defatted brown mallow larvae powder and 1.5 g of salt 0.15 g of phosphoric acid, 1.0 g of alginic acid and 1.5 g of carrageenic acid were added and emulsified for 15 minutes using a silent cutter (Nr-963009, Scharfen, Witten, Germany). The defatted brown mustard larvae were fried for 2 days at 65 ° C for 10 minutes and then partially degreased with a fat to have a fat content of 10 g / 100.

In order to stabilize the emulsified emulsion, the sausage emulsion was held at 4 ° C for 1 hour. Then, the sausage emulsion was placed in a collagen casing (# 240, NIPPI Inc.) using a sausage filler (IS-8, Sirman, Marsango, Italy). , Followed by heating at 75 ° C for 40 minutes using a smoke house (MAXI 3501, Kerres, Backnang, Germany), cooling, packaging in polyethylene / nylon wrapping, vacuum packaging Sausages were prepared by refrigerated storage (4 ° C).

Example 2: Sausage using a flower larva

The sausage was prepared according to the above Example 1, except that the larvae were used instead of the brown larvae.

<Test Example _1>

Test Example 1. Measurement of Nutrient Content of Raw Material

Nutritional components for brown larvae, grasshoppers, flowering larvae and pork fuji used in Examples 1 and 2 were measured.

Classification (Unit: g / 100g) Brown goat larva Flower ignorance Pork carbohydrate 9 17 0.22 Fat before defatting 31 18 65 Fat after degreasing 10 10 - protein 53 58 33 iron 0.005 0.006 0.001 sign 0.425 0.724 0.246

As shown in Table 1, the edible insects used as the raw materials of Examples 1 and 2 of the present invention had a lower fat content and higher protein content than the pork fuji. Further, after the degreasing, an edible insect having a lower fat content and a lowered fat content was used.

Test Example  2. Heat loss and emulsion stability

2-1. Heat loss (%): The weight before heating in the kneading state was measured, and the weight of the sample after heating was calculated as% with respect to the weight of the sample before heating.

2-2. Emulsion stability (%): A specially designed centrifuge tube was double-stranded with a wire mesh (size: 4x4 cm, mesh: 25), filled with 25 g of emulsion and sealed at the inlet of the centrifuge tube. The centrifuge tube filled with the sample was heated for 30 minutes in a constant temperature water bath at 75 ° C, and then allowed to stand for 30 minutes. Then, the emulsion stability was evaluated by measuring the amount (ml) of liberated water and oil. The emulsion stability at this time was determined by the following equations (1) and (2).

[Equation 1]

&Quot; (2) &quot;

division Heat loss (%) Emulsion stability Moisture separation (%) Fat separation (%) Example 1 5.31 + - 0.12 5.47 ± 0.75 1.24 0.34 Example 2 6.52 ± 1.00 7.94 + - 0.61 6.17 ± 0.28

As shown in Table 2 above, the sausage of Example 1 using brown larvae had a lower heating loss than that of Example 2 using larvae without flower, and it was confirmed that moisture separation and fat separation did not occur well.

Test Example 3. Sensory Evaluation

The emulsified sausages prepared according to the examples were subjected to a sensory test by 10 panelists having a sensory test history of 3 years or more in the food-related field and measured by a 9-point scale method (as the degree was increased to 10 points) Are shown in Table 3 below.

- color, flavor, odor, chewiness, juiciness, general preference: 1 point = very bad, 9 points = very good.

division Example 1 Example 3 color 6.91 + - 0.94 6.84 ± 1.21 zest 6.73 ± 0.65 5.49 + 0.66 Odor 6.55 ± 1.13 5.84 ± 0.52 Chewiness 7.00 + - 0.89 6.00 + - 0.87 Juiciness 6.73 ± 0.79 6.60 + - 0.57 Comprehensive preference 7.63 ± 0.79 6.44 ± 0.73

As shown in Table 3, it was confirmed that the sausage of Example 1 using brown larvae was superior in color, flavor, odor, chewiness, juiciness, and overall acceptability to Example 2 using a flower larva.

Hereinafter, various experiments were carried out using brown goat larvae.

< Brown ass  Quality according to larvae content>

Control group 1. Brown ass  Omnidia

Sausages were prepared according to Example 1, but without the use of brown larvae.

Example  One.

The sausage of Example 1 was used. At this time, the content of the defatted brown gutter larvae powder was 7.1 parts by weight with respect to 100 parts by weight of the mixture of raw meat and fat.

Example  3.

The sausage was prepared according to the above Example 1, except that 40 g of pork fuji and 10 g of the defatted brown mallow larva powder were used. At this time, the content of the defatted brown mackerel larvae powder is 15.3 parts by weight based on 100 parts by weight of the mixture of raw meat and fat.

Comparative Example  One.

Sausage was prepared according to the above Example 1 using 35 g of pork fuji and 15 g of the defatted brown mallow larva powder. At this time, the content of the defatted brown gutter larvae powder is 25 parts by weight based on 100 parts by weight of the mixture of raw meat and fat.

Comparative Example  2.

The sausage was prepared according to the above Example 1, except that 25 g of pork fuji and 25 g of the defatted brown mallow larvae powder were used. At this time, the content of the defatted brown mustard larvae powder is 50 parts by weight with respect to 100 parts by weight of the mixture of raw meat and fat.

Table 4 shows the content of sausage prepared in Examples and Comparative Examples.

Category (Unit g) Control Example 1 Example 3 Comparative Example 1 Comparative Example 2 Pork Fuji 50 45 40 35 25 Brown goat larva - 5 10 25 50 Fat 25 25 25 25 25 ice 25 25 25 25 25 content 100 100 100 100 100 Salt 1.5 1.5 1.5 1.5 1.5 phosphate 0.15 0.15 0.15 0.15 0.15 Alginic acid 1.0 1.0 1.0 1.0 1.0 Karakingan 1.5 1.5 1.5 1.5 1.5

< Test Example _2>

Test Example  4. Heating loss and emulsion stability

The heat loss and emulsion stability were measured in the same manner as in Test Example 2 above.

division Heat loss (%) Emulsion stability Moisture separation (%) Fat separation (%) Control 1 7.02 ± 1.09 9.93 + 1.35 0.50 0.00 Example 1 5.31 + - 0.12 5.47 ± 0.75 1.24 0.34 Example 3 5.00 0.20 3.72 0.35 0.50 0.00 Comparative Example 1 12.02 + - 1.35 5.00 ± 1.43 10.25 + - 0.36 Comparative Example 2 17.57 ± 0.64 3.63 + 1.67 12.70 + - 0.80

As shown in Table 5 above, it was confirmed that the sausages produced according to Examples 1 and 3 of the present invention exhibited lower heat loss than the control group 1.

In addition, it was confirmed that the sausages produced according to Examples 1 and 3 of the present invention had less fat separation than Comparative Examples 1 and 2.

Test Example 5. Protein solubility

Solubility of total protein and protein was determined by modifying the method of Helander (1957). Total protein solubility was determined by adding 20 mL of 0.1 M potassium phosphate and 1.1 M potassium iodide dissolved in 2 mL of the sample to a buffer solution (pH 7.4), and dissolving 2 g of the sample in 20 mL of 0.025 M potassium phosphate buffer solution pH 7.4), homogenized at 24,000 rpm for 2 minutes using a homogenizer (Model AM-7, Nihonseiki Kaisha Ltd., Tokyo, Japan) and allowed to stand in a refrigerator at 2 ° C for one day. Thereafter, the mixture was centrifuged at 4,000C for 15 minutes at a speed of 6,000Xg to obtain Wattman no. After filtration on 1 filter paper, the supernatant was quantified by Biuret method (1949) and protein concentration was expressed in mg / g. In addition, the solubility of myofibrillar protein was calculated by subtracting the concentration of the root protein from the total protein concentration.

Classification (Unit: mg / g) Root protein Myofibrillar protein Total protein Control 1 38.75 + - 0.44 111.65 + - 11.33 150.40 ± 10.93 Example 1 36.25 ± 1.08 109.05 + 14.35 145.30 ± 14.21 Example 3 34.10 ± 0.88 101.30 ± 2.03 135.40 +/- 1.70 Comparative Example 1 33.45 ± 0.55 80.85 + - 3.71 114.30 ± 3.24 Comparative Example 2 30.07 ± 0.47 73.35 ± 13.22 95.90 + - 1.66

Protein solubility is influenced by pH and salt concentration. As the salt concentration increases, the solubility increases because the affinity of NaCl to the anion of each protein increases the repulsive force between the protein molecules and increases the hydration power of the protein molecule. Thus, myofibrillar protein is a soluble protein, which increases the solubility of the protein and increases the solubility of myosin by dissociating actomyosin into actin and myosin, and increased solubility increases the binding capacity of the fibrin protein.

As shown in Table 6 above, the solubility of myofibrillar proteins of sausages prepared according to Examples 1 and 3 of the present invention was similar to that of Control 1, and higher than that of Comparative Examples 1 and 2. This means that the sausages of Examples 1 and 3 are more excellent in binding force than the sausages of Comparative Examples 1 and 2.

Test Example  6. Measurement of physical properties

Examples &lt; RTI ID = 0.0 &gt; The emulsified sausages were cut into 2.5 x 2.5 cm (diameter x height) and measured using a texture analyzer (TA-XT2i, Stable Micro Systems, England). The hardness (kg), springiness (elasticity), cohesiveness (cohesiveness), gumminess (gauge, kg) and chewiness (Chewing voice, kg). The analysis conditions were maximum load of 2 kg, head speed of 2.0 mm / sec, probe (0.25 Φ spherical probe), distance of 8.0 mm, and force of 5 g.

Hardness refers to the force that transforms the shape of a food, and elasticity refers to the property of an object being transformed by the outside to return to its original state. Cohesiveness refers to the force required for internal bonding that forms the form of food, gum is the condition that swallows semisolid samples, and chew is the energy required to chew food in a swallowable state, Cohesiveness and elasticity are largely involved. In general, the hardness is closely related to the loss of water and the loss of heat, so that as the loss of moisture increases, the hardness increases. In addition, the physical properties of meat products are determined by the emulsifying power of the protein, water holding capacity, gel forming ability, and adhesion between particles.

division Hardness (N) Gesture (N) Resilience Chewiness (N) Coherence Control 1 4.19 ± 0.61 1.59 ± 0.20 980.57 ± 13.58 1584.93 + - 217.39 380.13 + - 15.41 Example 1 3.51 + - 0.33 1.14 ± 0.15 977.00 ± 17.09 1148.10 ± 143.92 373.88 ± 21.71 Example 3 3.81 ± 0.24 1.06 ± 0.09 981.33 + - 8.82 1043.34 + - 69.74 376.63 ± 30.08 Comparative Example 1 6.42 + 0.17 0.86 ± 0.38 984.86 + - 6.57 2176.21 + - 186.18 403.71 + - 39.08 Comparative Example 2 6.80 + - 0.63 0.94 + 0.13 967.20 ± 26.41 2341.92 +/- 147.39 365.00 ± 48.40

As shown in Table 7, it was confirmed that the sausages produced according to Examples 1 and 3 of the present invention had similar hardness, elasticity, cohesiveness, gumminess and chewiness to the control group 1.

On the other hand, the sausages of Comparative Examples 1 and 2 were found to have higher hardness and chewiness than sausages of Examples 1 and 3 in general.

Test Example 7 Apparent Viscosity

8 g of the emulsified sausage prepared according to the examples and the comparative example were used and the adapter No. 13 was used. To maintain the experimental temperature at 20 ° C, a methanol constant temperature water tank (Model No. RKS-20-D, Lauda, Germany ), The apparent viscosity was measured using a rotary viscometer (VT-550, Haake, Germany) after 30 seconds while maintaining the temperature.

division Control 1 Example 1 Example 3 Comparative Example 1 Comparative Example 2 Apparent Viscosity (Pas) 47.4 44.8 44.7 35.6 35.0

As shown in Table 8, it was confirmed that the sausages produced according to Examples 1 and 3 of the present invention had a higher apparent viscosity than those of Comparative Examples 1 and 2. The high apparent viscosity means that the emulsified state of the emulsion is stably maintained, which means that the quality of Examples 1 and 3 is superior to those of other treatments.

Test Example  8. Composition

AOAC 200 was used. The moisture content (950.46 B) was measured by weight loss after drying at 105 ° C for 12 hours in a drying oven (SW-90D, Sang Woo Scientific Co., Korea). Fat content (960.69) was measured by a solvent extraction system (Soxtec Ventil 2050 Automatic System, Foss Tecator AB, Sweden) and slit method. Protein content (981.10) was measured using an automatic Kjeldahl nitrogen analyzer (Kjeltec 2300 Analyzer Unit, Foss Tecator AB, ) And the Kjeldahl method. Ash was measured according to AOAC method 920.153 (muffle furnace).

division Water content (%) Protein content (%) Fat content (%) Ash content (%) Control 1 59.76 ± 0.85 10.03 + - 0.80 20.71 ± 0.27 2.14 + 0.04 Example 1 55.54 + - 0.63 14.33 + - 0.66 15.90 ± 0.57 2.32 ± 0.08 Example 3 57.81 + - 1.14 13.89 ± 0.64 12.92 + 0.28 2.25 + 0.04 Comparative Example 1 47.38 ± 0.17 15.64 + - 0.52 11.91 + - 0.95 2.63 ± 0.14 Comparative Example 2 46.27 ± 1.66 24.00 0.11 10.61 0.38 2.86 + 0.04

As shown in Table 9, the sausages produced according to Examples 1 and 3 of the present invention were found to have similar moisture content, low fat content and high protein content to the control group 1.

The sausages of Comparative Examples 1 and 2 were found to have lower water content and lower fat content than the sausages of Examples 1 and 3.

Test Example 9. Sensory Evaluation

The functionality was measured in the same manner as in Test Example 3 above.

division Control 1 Example 1 Example 3 Comparative Example 1 Comparative Example 2 color 7.82 ± 0.87 6.91 + - 0.94 6.09 ± 0.70 5.45 ± 1.21 4.55 ± 1.29 zest 7.09 ± 0.83 6.73 ± 0.65 6.45 ± 1.21 6.00 ± 1.61 4.64 ± 1.43 Odor 7.27 ± 1.19 6.55 ± 1.13 6.27 ± 1.13 5.82 ± 1.33 4.64 ± 1.36 Chewiness 7.18 ± 0.98 7.00 + - 0.89 6.46 ± 1.43 5.82 ± 1.33 4.36 ± 1.50 Juiciness 7.36 ± 0.67 6.73 ± 0.79 6.85 + - 0.93 6.27 ± 0.90 5.73 ± 1.72 Comprehensive preference 7.27 ± 0.90 6.63 ± 0.79 6.85 ± 1.63 5.55 ± 1.37 4.27 ± 1.42

As shown in Table 10, it was confirmed that the sausages produced according to Examples 1 and 3 of the present invention were superior in color, flavor, odor, chewiness, juiciness, and overall acceptability to those of Comparative Examples 1 and 2.

< Brown ass  Quality according to conditions using larvae>

Control group 1. Brown ass  Omnidia

Sausages were prepared according to Example 1, but without the use of brown larvae.

Example  One.

The sausage of Example 1 was used. At this time, the content of the defatted brown gutter larvae powder was 7.1 parts by weight with respect to 100 parts by weight of the mixture of raw meat and fat.

Example  4. Addition of TG

4 g of transglutaminase (TG) was added in addition to pork fuji, pork meat, ice, defatted brown mallow larvae, salt, phosphate, alginic acid, and carrageenan in accordance with the above Example 1, Sausages were prepared by incubation for 60 minutes. At this time, the defatted brown gill larva powder and transglutaminase were mixed in a weight ratio of 1: 0.8.

Comparative Example  3. Brown ass  Omitting larvae roasting process

The sausage was prepared according to the same procedure as Example 1, except that the brown goat larva powder was degreased without roasting.

Comparative Example  4. Brown ass  Roasting larva; 100 캜, 40 min

The brown goat larva powder was roasted at 100 ° C for 40 minutes and then degreased to prepare sausages.

Comparative Example  5. Brown ass  Omission of larvae degreasing process

The sausage was prepared according to the above Example 1, except that the roasted larvae of the larvae were not degreased.

Comparative Example  6. Brown ass  Larval defatting; 5 g / 100 g

The sausage was prepared according to the above Example 1 by degreasing so that the fat content of the roasted brown dung larvae powder was 5 g / 100 g.

Comparative Example  7. Use TG 7 g

7 g of transglutaminase (TG) was added in addition to pork fuji, pork meat, ice, defatted brown mallow larvae, salt, phosphate, alginic acid, and carrageenan in accordance with the above Example 1, Sausages were prepared by incubation for 60 minutes. At this time, the defatted brown gutter larva powder and transglutaminase were mixed in a weight ratio of 1: 1.4.

< Test Example _3>

Test Example  10. Heating loss and emulsion stability

The heat loss and emulsion stability were measured in the same manner as in Test Example 2 above.

division Heat loss (%) Emulsion stability Moisture separation (%) Fat separation (%) Control 1 7.02 ± 1.09 9.93 + 1.35 0.50 0.00 Example 1 5.31 + - 0.12 5.47 ± 0.75 1.24 0.34 Example 4 4.81 ± 0.81 5.11 ± 0.77 0.40 0.22 Comparative Example 3 18.44 + - 0.94 7.12 ± 1.02 14.34 ± 0.49 Comparative Example 4 14.36 ± 1.00 6.68 ± 0.86 13.87 ± 0.39 Comparative Example 5 18.96 ± 1.06 7.88 ± 0.91 15.71 ± 0.89 Comparative Example 6 16.81 + - 0.85 7.24 + 1.14 14.26 ± 1.04 Comparative Example 7 9.35 ± 0.68 6.06 ± 0.72 2.99 ± 0.48

As shown in Table 11, it was confirmed that the sausages produced according to Examples 1 and 4 of the present invention exhibited heating loss as compared with the sausages of Comparative Examples 3 to 7.

In addition, it was confirmed that the sausages produced according to Examples 1 and 4 of the present invention had less fat separation than the sausages of Comparative Examples 3 to 7.

Test Example 11. Protein solubility

The protein solubility was measured in the same manner as in Test Example 5 above.

Classification (Unit: mg / g) Root protein Myofibrillar protein Total protein Control 1 38.75 + - 0.44 111.65 + - 11.33 150.40 ± 10.93 Example 1 36.25 ± 1.08 109.05 + 14.35 145.30 ± 14.21 Example 4 36.02 + - 0.68 118.44 + 10.45 154.46 ± 9.76 Comparative Example 3 33.14 + - 1.10 71.41 + - 11.68 104.55 ± 11.42 Comparative Example 4 32.56 + - 0.94 77.81 + - 10.89 110.37 + 13.55 Comparative Example 5 34.17 + - 0.81 66.68 ± 13.57 100.85 ± 12.49 Comparative Example 6 33.58 ± 1.02 72.38 ± 15.11 105.96 ± 10.28 Comparative Example 7 35.11 ± 0.88 100.06 + - 11.68 135.17 ± 11.49

As shown in Table 12 above, it was confirmed that the solubility of myofibrillar proteins of sausages prepared according to Examples 1 and 4 of the present invention was much higher than that of Comparative Examples 3 to 7. This means that the sausages of Examples 1 and 4 are superior to the sausages of Comparative Examples 3 to 7.

Test Example  12. Measurement of physical properties

The properties were measured in the same manner as in Test Example 6 above.

division Hardness (N) Gesture (N) Resilience Chewiness (N) Coherence Control 1 4.19 ± 0.61 1.59 ± 0.20 980.57 ± 13.58 1584.93 + - 217.39 380.13 + - 15.41 Example 1 3.51 + - 0.33 1.14 ± 0.15 977.00 ± 17.09 1148.10 ± 143.92 373.88 ± 21.71 Example 4 4.01 + - 0.41 1.42 0.31 984.12 + - 15.68 1205.41 + - 205.16 399.42 + 14.69 Comparative Example 3 7.39 + - 0.38 0.71 0.25 924.34 + 16.62 2834.08 + - 184.26 261.24 + 20.41 Comparative Example 4 6.48 ± 0.21 0.83 ± 0.16 951.01 + - 11.68 2556.49 ± 193.50 301.44 ± 15.82 Comparative Example 5 7.94 + - 0.33 0.65 ± 0.28 886.56 +/- 12.70 3015.71 + - 201.47 246.51 + - 16.77 Comparative Example 6 7.00 0.45 0.74 + 0.33 931.28 + - 13.08 2606.18 ± 195.82 289.24 + 12.68 Comparative Example 7 5.51 + - 0.48 1.09 0.24 944.17 ± 12.88 1935.68 ± 211.45 311.45 ± 17.52

As shown in Table 13 above, it was confirmed that the sausages produced according to Examples 1 and 4 of the present invention showed similar physical properties to the sausages of Comparative Examples 1 to 7 as compared with the control group.

Test Example 13 Apparent Viscosity

The apparent viscosity was measured in the same manner as in Test Example 7 above.

division Control 1 Example 1 Example 4 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Apparent viscosity
(Pass) 47.4 44.8 46.1 31.1 35.0 29.6 33.4 38.5

As shown in Table 14, it was confirmed that the sausages prepared according to Examples 1 and 4 of the present invention had higher apparent viscosity than Comparative Examples 1 to 7. The higher apparent viscosity means that the emulsified state of the emulsion is stably maintained, which means that the quality of Examples 1 and 4 is superior to those of other treatments.

Test Example  14. Sensory Evaluation

The functionality was measured in the same manner as in Test Example 3 above.

division Control 1 Example 1 Example 4 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 color 7.82 ± 0.87 6.91 + - 0.94 7.49 + - 0.56 4.68 ± 0.64 5.61 ± 0.49 4.35 ± 0.56 5.01 ± 0.16 6.87 + - 0.43 zest 7.09 ± 0.83 6.73 ± 0.65 7.11 + 0.49 4.29 ± 0.39 5.16 ± 0.61 3.98 + - 0.48 4.89 ± 0.65 6.31 + - 0.81 Odor 7.27 ± 1.19 6.55 ± 1.13 7.30 0.71 4.15 ± 0.55 4.99 + - 0.55 4.18 ± 0.38 4.50 + - 0.81 6.50 ± 0.77 Chewiness 7.18 ± 0.98 7.00 + - 0.89 7.21 + - 0.66 4.10 ± 0.61 4.80 ± 0.69 4.15 ± 0.51 4.48 ± 0.48 6.20 0.61 Juiciness 7.36 ± 0.67 6.73 ± 0.79 7.06 ± 0.81 3.91 ± 0.77 4.82 ± 0.71 3.84 ± 0.63 4.00 0.69 5.95 ± 0.91 Comprehensive preference 7.27 ± 0.90 6.63 ± 0.79 7.18 ± 0.76 4.29 ± 0.82 4.76 ± 0.77 4.14 ± 0.58 4.42 ± 0.51 6.55 + - 0.62

As shown in Table 15, it was confirmed that the sausages produced according to Examples 1 and 4 of the present invention were superior in color, flavor, odor, chewiness, juiciness, and overall acceptability to the sausages of Comparative Examples 1 to 7.

Claims (15)

(A) digesting edible insects for 1 to 2 days and roasting;
(B) powdering the roasted edible insect;
(C) degreasing the roasted edible insect powder;
(D) preparing an emulsion by adding the defatted insect powder and ice prepared in the step (C) to the ground raw meat and fat and emulsifying the same;
(E) filling the prepared emulsion into a casing; And
(F) heating the emulsion filled in the casing and then cooling the emulsion. The method according to claim 1, wherein the edible insect is roasted at 60 to 80 ° C for 5 to 30 minutes in the step (A). The method according to claim 1, wherein the degreasing is performed so that the fat content of the edible insect powder roasted in step (C) is 5 to 15 g / 100 g. The method according to claim 1, wherein the transglutaminase is added during emulsification in step (D). 5. The method according to claim 4, wherein the defatted insect powder and transglutaminase are mixed at a weight ratio of 1: 0.5 to 1.0. 5. The method according to claim 4, wherein the transglutaminase is added and then incubated at 40 to 50 DEG C for 10 to 60 minutes. The edible insect according to claim 1, wherein in step (D), 3 to 23 parts by weight of a defatted insect powder and 20 to 50 parts by weight of ice are mixed with 100 parts by weight of mixed raw meat and fat and emulsified. A method for producing an emulsified meatsucca product. [6] The method according to claim 1, wherein in step (D), raw meat and defatted insect powder are mixed at a weight ratio of 1: 0.05 to 0.4. The method according to claim 1, wherein the edible insect has a fat content of 55 to 85% lower and a protein content of 15 to 94% higher than that of the raw meat. The method according to claim 1, wherein the edible insect is at least one selected from the group consisting of brown larvae, larvae of flowers, crickets and silkworm pupa. The method according to claim 1, wherein the step (C) comprises adding salt, phosphate, alginic acid, and carrageenan to the edible insect. Wherein the edible insect powder comprises defatted edible insect powder so that the content of raw meat, fat and fat is 5 to 15 g / 100 g. 13. The edible meat product according to claim 12, wherein the defatted edible insect powder is degreased at 60 to 80 DEG C for 5 to 30 minutes. [14] The oiled meat product according to claim 12, wherein the oiled meat product containing the edible insect further comprises transglutaminase. 12. The edible meat product according to claim 11, wherein the raw meat and the defatted edible insect powder are mixed at a weight ratio of 1: 0.05 to 0.4.