KR20180088217A - Manufacturing method of cracker containing white grub and cracker containing white grub by the same - Google Patents

Abstract

The present invention relates to a manufacturing method of a cracker containing a cicada larva and a cracker containing a cicada larva manufactured by the same. The manufacturing method of a cracker containing a cicada larva comprises: a cicada larva preprocessing step of soaking cicada larvae in a cypress essential oil aqueous solution; a drying step of drying the cicada larvae preprocessed by the cicada larva preprocessing step; a cicada larva grinding step of grinding the cicada larvae dried by the drying step; a cicada larva mixing step of mixing cicada larva power manufactured by the cicada larva grinding step with cracker dough; and a dough mixture heating step of heating a dough mixture in which the cicada larva power is mixed by the cicada larva mixing step. The cracker containing a cicada larva manufactured by the above-mentioned processes removes the foul odor of a cicada larva and uses it in a ground form. Therefore, resolving the problem of avoiding consumption due to repulsive appearance. Cicada larvae contain ample nutrients and have excellent pharmacological efficacy and can be conveniently consumed.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a snack-containing confection, and a confectionery containing the snake produced by the method. BACKGROUND OF THE INVENTION 1. Field of the Invention [0002]

The present invention relates to a method for manufacturing a snack-containing snack and a snack-containing snack produced therefrom, and more particularly to a snack snack produced by removing a snail's smell and using it in a crushed form, The present invention also relates to a method of manufacturing a sweets containing slugs and a sweets containing the slugs produced by the method, which not only solves the problem but also has a nutritional composition rich in pharmacological effects and can easily ingest the slugs .

Recently, studies on the function of natural raw materials in relation to functional foods have been actively conducted, and researches on insects which occupy many species on the earth have been activated. Since ancient times, insects have been frequently used as herbal medicines, and about 30 species, such as slugs, silkworms, cicadas, caterpillars, and centipedes, have been used as useful insect resources.

Among the insects of this kind, the slugs are larvae of insects belonging to the chafer. Most of the slugs traded in the market are larvae of white spotted flowers, or the larvae of longevity beetles, and some farms breed in large quantities.

The larvae of beetle larvae have a body length of about 40 to 55 mm, and the larvae of white spotted flowers have a body length of 17 to 24 mm and are slightly flattened, with a glossy black copper-colored light-yellowish white pattern. Longevity beetle larvae are gray or grayish brown.

In addition, the larvae of white spotted flowers, larvae or long-beetle beetles, are widely used as medicines, and 'Dongbibogam' contains various diseases, such as liver cancer, liver cirrhosis, hepatitis and accumulated fatigue, Cataracts, malignant tumors, stomatitis, tetanus, paralysis, etc.

However, in the past, most of the cases where the slugs were simply dried and consumed or consumed in the form of pulverized products, there was a problem that the simple recipes were reluctant to take the food due to the disgusting appearance, and in the case of simple pulverized products, There is a problem that the preference degree is lowered due to the smell.

In order to solve the above problems, there has been an effort to use slugs as processed foods. However, since the slugs are easily carbonized at a high temperature, they are difficult to apply to processed foods subjected to a high temperature heat treatment process.

Korean Patent Registration No. 10-0377252 (2003.03.11). Korean Patent Laid-Open No. 10-2016-0099973 (2016.08.23).

It is an object of the present invention to solve the problem of being reluctant to eat due to the disgusting appearance because the grub odor of grub is removed and it is used in the form of grinding, and the grub with excellent nutritional composition and excellent pharmacological effect can be easily And to provide a sweets containing the slugs produced by the method.

It is an object of the present invention to provide a slug preparation method, which comprises a slug pretreatment step of immersing a slug in an aqueous solution of an essential oil, a drying step of drying slugs pretreated through the slug pretreatment step, a slug grinding step of grinding the dried slug through the drying step, A slug mixing step of mixing the slug powder prepared in the step with the pastry dough, and a dough mixture heating step of heating the dough mixture in which the slough powder is mixed through the slough mixing step. ≪ / RTI >

According to a preferred aspect of the present invention, the slug pretreatment step comprises mixing 100 parts by weight of the flattened leaves with 100 to 400 parts by weight of purified water, and then adding the monofilament essential oil solution extracted at a temperature of 105 to 150 ° C for 3 to 9 hours For 3 to 5 hours.

According to a more preferred feature of the present invention, the step of drying the slugs further comprises a step of drying the dried slugs until the moisture content of the slugs pretreated through the slug pretreatment step shows 50% Mixing the slugs dried through the first drying step with at least one selected from the group consisting of onion, onion, ginger and green tea powder and kneading the mixture at a temperature of 140 to 150 ° C for 5 to 15 minutes; And a second drying step of drying with hot air at 90 to 100 DEG C until the moisture content of the slugs obtained through step is 20% as compared with the pre-drying degree.

According to a further preferred feature of the present invention, the slug grinding step comprises grinding the slugs dried through the drying step into a pulverizer of a roller type or a ball mill type, and pulverizing the slugs so as to exhibit an average particle size of 100 to 300 mesh.

According to a further preferred feature of the present invention, the slug mixing step comprises mixing 20 to 30 parts by weight of slug powder with 100 parts by weight of pasty dough, wherein 0.5 to 2 parts by weight per 100 parts by weight of pastry dough .

According to still another more preferred characteristic of the present invention, the dough mixture heating step is performed by heating the dough mixture mixed with the slug powder through the slug mixing step at a temperature of 120 to 150 ° C for 5 to 10 minutes using far-infrared rays do.

The method of manufacturing a snack-containing snack according to the present invention eliminates the odor of grub and uses it in a crushed form, thereby solving the problem of being reluctant to eat due to its disgusting appearance, and is rich in nutritional ingredients The present invention provides an excellent effect of providing sweets containing slugs which enable easy ingestion of slugs excellent in pharmacological efficacy.

1 is a flowchart showing a method of manufacturing a snack-containing confection according to the present invention.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

The method of manufacturing a snack-containing snack according to the present invention includes a slug pretreatment step (SlOl) of immersing a slug in an aqueous solution of a waxy essential oil, a drying step (S103) of drying the slugs pretreated through the slug pretreatment step (S101) A slug grinding step S105 for grinding dried slugs through a drying step S103, a slug mixing step S107 for mixing the slug powder prepared through the slug grinding step S105 into a pastry dough step S107, And a dough mixture heating step (S109) for heating the dough mixture mixed with the slug powder through step S107.

The slough pretreatment step (SlOl) is a step of immersing the slugs in an aqueous solution of a flat white essential oil. The slough is immersed in an aqueous solution of a flat white essential oil for 3 to 5 hours. And then extracted with a refinery extraction pressure gauge at a temperature of 105 to 150 DEG C for 3 to 9 hours.

At this time, it is preferable that the slugs are slugs such as larvae of white spotted flowers or larvae of long beetles. In order to prevent a decrease in odor and taste caused by feces remaining on the inside of slugs and the like, It is preferable to use a fasted one, and it is more preferable to use two to three times of washing with running water.

Insects such as long-lived beetles or white spotted flowers have recently been recognized as food and are being reared in large quantities. The insect larva, which is raised during the insect breeding process of this kind, It is known to be effective for improving, euthanasia and alleviating diabetes.

In particular, the slugs are known to be effective against liver diseases, liver diseases, liver cirrhosis, or hepatitis, which are diseases caused by liver, and have the effect of releasing the eosinophil, so that they have the effect of releasing the eosinophilic eosinophil, (Natural Killer Cell) is known to have an anticancer effect that destroys cancer cells by increasing the activity of natural killer cells.

In addition, the above-mentioned slugs having the above-mentioned effect include sawdust and milk, sugar, anchovies, orange, persimmon, pear, or fruit such as oak shiitake mushroom wood sawdust, oak sawdust, poplar wood sawdust, cottonwood sawdust, mulberry sawdust, pine sawdust, It is preferable to use the ones that have been raised as food and habitat.

On the other hand, the whitish leaf contains phytoncide which exerts such effects as stress relief, antibacterial, deodorization and neutralization of harmful substances, sedative and pleasant effect, allergy and skin disease improvement, and phytoncide is a phytoncide, It means a phytope which means (plant) and a cide (killer) which means sterilizing power. It means "sterilizing plant secreted by plants".

As a means to defend oneself, all plants can not move unlike animals and make self-defense material. These phytoncides are extracted especially from cotton trees, bamboo trees, etc., and the generic name of oriental antibiotics is phytoncide, Refers to an organic compound of the terpene system.

Recently, the forest bath, which is attracting much attention, is in contact with the atmosphere in which phytoncide is volatilized. The reason why phytoncide is attracting attention is because it is beneficial to humans, although it acts as a fatal clearing for pests, germs, fungi and bacteria. In addition, phytoncide has various effects, such as stress relieving action, strong antibacterial action, deodorizing action, neutralization of harmful substances, soothing action, allergy and improvement of skin diseases.

As described above, since the aqueous solution containing the white essential oil extracted from the white cotton leaves exhibits excellent deodorizing effect, the slugs that are immersed in the white cotton essential oil solution for 3 to 5 hours are removed, and the aqueous solution of the white cotton essential oil has the odor The deodorizing effect is imparted through chemical neutralization by bonding with the causative substance of odor, unlike the general fragrance or deodorant, which covers the odor.

The drying step S103 is a step of drying the slugs pretreated through the slug pretreatment step S101 until the moisture content of the slugs pretreated through the slug pretreatment step S101 reaches 50% A first drying step (S103-1) of drying with hot air at a temperature of 60 to 80 占 폚; a step of drying the slugs dried in the first drying step (S103-1), wherein the slugs are selected from the group consisting of onion, ginger and green tea powder (S103-2) in which the moisture content of the slugs is 20% or less compared with the pre-drying time (S103-2) and the sloughing step (S103-2) in which the slugs are mixed at least at one temperature and at a temperature of 140 to 150 ° C for 5 to 15 minutes And a second drying step (S103-3) of drying with hot air at 90 to 100 占 폚 until it appears.

In the first drying step (S103-1), the moisture content of the slugs pretreated through the slug pretreatment step (S101) is dried with hot air at a temperature of 60 to 80 ° C until the moisture content of the slugs before the drying (slough) , And proceeds to improve the process efficiency of the squeezing step (S103-2) by primarily removing moisture contained in the slugs.

If the moisture content of the slugs exceeds 50%, the slugs are not roasted well in the frying step (S103-2). The taste and flavor of the waves, onions, ginger and green tea powder contained in the frying step (S103-2) The smell removal effect may be deteriorated because the slugs do not replicate well.

In step S103-2, the slugs dried through the first drying step (S103-1) are mixed with at least one selected from the group consisting of wave, onion, ginger and green tea powder, and heated at a temperature of 140 to 150 ° C It is a step of souring for 5 to 15 minutes. The protein is thermally modified and the fat and minerals are heated to change the slugs to a tastier taste and at the same time, smell of the slugs is removed by providing incense to the slugs , Onion, ginger, and green tea powder in a semi-dried slug through the first drying step (S103-1), stirring the mixture slowly while raising the temperature, and stirring the mixture at a temperature of 140 to 150 ° C 5 to 15 minutes, and more preferably 10 minutes. After passing through the step S103-2 (S103-2) Coming savory flavor of heartfelt Wenger is caught odor removal, such as the smell of leeks, onions, ginger and green tea powder is taken into account.

At this time, it is preferable that 5 to 10 parts by weight of at least one additive selected from the group consisting of wave, onion, ginger and green tea powder is contained in 100 parts by weight of slugs in the slimming step (S103-2), and the protein contained in the slugs It gradually deforms at a temperature of more than 40 ° C., so that most of the heat distortion occurs at 60 ° C. to 70 ° C. and the solidification proceeds at about 75 ° C. However, since the stable peptide bond is formed, the high- And even if the protein is thermally deformed, it is absorbed into the body by the amino acid. Therefore, the thermally deformed protein is rather digested and absorbed.

In the second drying step (S103-3), the moisture content of the slugs drained through the dipping step (S103-2) is dried with hot air at 90 to 100 DEG C until the moisture content of the slugs reaches 20% In step (S103-3), after the second drying step (S 103 - 3), the dry matter of the gum is suppressed due to low water content.

At this time, the first drying step (S103-1) and the second drying step (S103-3) are performed through a hot air dryer having a conventional structure. Preferably, basalt and char is powdered into the hot air dryer And the compounded material blended therein may be charged into one side of the hot air dryer.

Preferably, the blend is formed by mixing basalt and charcoal in a weight ratio of 1: 1, combining basalt with a diameter of 0.5 to 2 cm and pulverized charcoal, and filling voids of basalt with powdered charcoal However, the hot air dryer having the compounded components described above increases the emission amount of the far-infrared rays, thereby improving the hot air effect. In addition, the anion is emitted along with the far-infrared rays to further improve the odor removal efficiency of the slugs have.

The slug step S105 is a step of grinding the dried slugs through the drying step S103. The slugs dried through the drying step S103 are put into a roller type mill or a ball mill type mill, And grinding to show the average particle size of the mesh.

The crushed grub powders to exhibit the above average particle size can be mixed evenly into the pastry dough when mixed with the pastry batter through the slippage mixing step (S107), and because of the disgusting shape due to the powder form, It is possible to solve the problem that the user is reluctant to do so.

At this time, it is preferable to carry out the pulverization process after removing the head portion made of chitin which is not absorbed well in the body.

The slug mixing step (S107) is a step of mixing the slug powder produced through the slug grinding step (S105) into a pastry dough, wherein 20 to 30 parts by weight of slug powder is mixed with 100 parts by weight of the pastry dough, It is preferable that the slug powder be injected in the process of stirring the slug powder so that the slug powder can be evenly dispersed in the pastry dough.

The pastry dough is not particularly limited as long as it is usually used for producing confectionery. Any kind of dough may be used, but it is preferable that 100 parts by weight of wheat flour, 10-20 parts by weight of milk, 10-20 parts by weight of egg, 5-10 parts by weight of sugar, 0.5 to 1.5 parts by weight of baking powder, 0.5 to 1 part by weight of baking soda, and 5 to 10 parts by weight of butter are mixed while stirring to make a first batter and then an appropriate amount of water, It is preferable to use the one produced through < RTI ID = 0.0 >

In addition, the pastry dough may further contain 0.5 to 2 parts by weight of the perennial plant liquid per 100 parts by weight of the pastry dough. The above-mentioned perennial seedlings may be used for improving bronchial asthma, constipation, anti-ulcer, diabetes, It serves to provide sweets that show effectiveness.

At this time, it is preferable to use the stock solution of the perennial plant such that the taste, smell and feeling of rejection of the perennial plant are generally improved. More preferably, the trunk and stem of the perennial plant are sampled, washed, washed, And 15 to 25 parts by weight of a sugar mixture obtained by mixing liquid sugar, oligosaccharide and citric acid in a weight ratio of 1: 1: 1 is mixed with 100 parts by weight of the mixture, and the mixture is stirred at a temperature of 90 to 110 DEG C for 72 to 100 hours Heating the mixture, stirring the heated mixture, and cooling to room temperature.

The dough mixture heating step (S109) is a step of heating the dough mixture in which slugs are mixed through the slurry mixing step (S107). In the slurry mixing step (S107), the dough mixture mixed with the slugs is heated By heating at a temperature of 120 to 150 ° C for 5 to 10 minutes.

The slugs are mostly proteins except for the head made of chitin. Therefore, in the case of a heating method in which a heat source is transferred from the outside to the inside of the dough mixture like a flame or a conventional oven, the slug powder weak in heat is easily carbonized, It is possible to heat the inside and the outside of the dough mixture at the same time while minimizing the breakdown of the slug powder because the nutrients and pharmacological effects contained therein can be destroyed and the taste and flavor of the dough can be lowered due to carbonization It is preferable to carry out the heating process using a device such as a far infrared ray oven or the like.

At this time, the far infrared ray oven may be charged with a blend of basalt and char, respectively, into one side of the oven. Preferably, the blend is formed in a weight ratio of 1: 1 in the composition ratio of basalt and char, It is more preferable that the oven is formed by mixing basalt with 0.5 to 2 cm of powder and charcoal powder and filling the pores of the basalt with powdered char. The oven equipped with the above- Not only the emission amount is increased but also the anion is released together with the far-infrared rays to further improve the odor removal efficiency of the dough mixture.

Hereinafter, the method for manufacturing a snack-containing snack according to the present invention and the physical properties of the snack produced through the method will be described with reference to examples.

≪ Example 1 >

The slough was washed twice with running water and then immersed in an aqueous solution of a waxy essential oil (mixed with 100 parts by weight of soft white leaves and 250 parts by weight of purified water and extracted at a temperature of 130 ° C for 6 hours with a refinery extraction pressure vessel) for 4 hours, And 10 parts by weight of a mixture in which lime, onion, ginger and green tea powder were mixed in a ratio of 1: 1: 1: 1 to 100 parts by weight of dried slugs was mixed with 145 parts by weight of 145 And the dried slugs were dried by a hot air at 95 ° C until the moisture content of the slugs was 20% as compared with the raw slugs. The dried slugs were milled at a mesh size of 200 mesh (10 to 20 parts by weight of wheat flour, 10 to 20 parts by weight of milk, 10 to 20 parts by weight of egg, 5 to 10 parts by weight of sugar, 0.5 to 1.5 parts by weight of baking powder, baking soda 0. 5 to 1 part by weight and butter 5 to 10 parts by weight) was mixed with 25 parts by weight of 100 parts by weight of the mixture. 100 parts by weight of the perennial plant (100 centipoises of the perennial plant, , Oligosaccharide and citric acid in a weight ratio of 1: 1: 1 was mixed, and the resulting mixture was heated at a temperature of 100 DEG C for 85 hours. After the heated mixture was stirred, ) Was mixed and stirred, and then heated in a far-infrared oven at 135 DEG C for 7 minutes to prepare sweets containing slugs.

≪ Comparative Example 1 &

The procedure of Example 1 was followed except that the slugs were prepared with the exception of the process of impregnating the slugs into the aqueous solution of the flat white essential oil.

≪ Comparative Example 2 &

The raw slugs were pulverized to a mean particle size of 200 mesh using a ball mill, and the pulverized slugs were added to a confectionery dough (100 parts by weight of wheat flour, 10 to 20 parts by weight of milk, 10 to 20 parts by weight of eggs, 10 parts by weight, baking powder 0.5 to 1.5 parts by weight, baking soda 0.5 to 1 part by weight and butter 5 to 10 parts by weight) were mixed and stirred. To prepare sweets containing slugs.

The taste, flavor, texture and overall acceptability of the slugs containing slugs prepared in Example 1 and Comparative Examples 1 and 2 were measured and are shown in Table 1 below.

(However, the taste, flavor, texture, and overall acceptability of the snacks were measured by the 5-point scale method for 20 subjects, and 5 points; very excellent, 4 points; excellent, 3 points; Point, bad, 1; very bad).

<Table 1>

As shown in Table 1 above, the slugs made with the slugs prepared in Example 1 of the present invention were more excellent in taste, flavor and texture than those of the slugs prepared in Comparative Example 1, which were simply dried slugs using the slugs treated with the water- The texture and the overall preference are excellent, and it can be seen that the preference of the cookie of Comparative Example 2, which is prepared by pulverizing the raw gum, is significantly improved.

Accordingly, the method of manufacturing a snack-containing snack according to the present invention eliminates the odor of grub and uses it in a crushed form, thereby solving the problem of being reluctant to eat due to the disgusting appearance, , Which can easily ingest a slug with excellent pharmacological efficacy, and provides a slug containing slugs showing good taste.

S101; Slugs pretreatment phase
S103; Drying step
S103-1; The first drying step
S103-2; Step by step
S103-3; Second drying step
S105; Grub crushing step
S107; Slug mixing step
S109; Dough Mixture Heating Step

Claims (8)

A slug pretreatment step in which the slugs are immersed in an aqueous solution of an essential oil;
Drying the slugs pretreated through the slug pretreatment step;
A slug grinding step of grinding dried slugs through the drying step;
A slug mixing step of mixing the slug powder prepared through the slug pulverization step into a cookie dough; And
And heating the dough mixture in which the slug powder is mixed through the slug mixing step.
The method according to claim 1,
The slug pretreatment may be carried out for 3 to 5 hours by mixing 100 parts by weight of soft white leaves with 100 to 400 parts by weight of purified water and then using an oil-extracted aqueous solution extracted at a temperature of 105 to 150 ° C for 3 to 9 hours &Lt; / RTI &gt; wherein the slugs are sliced.
The method according to claim 1,
Drying the slugs by hot air at a temperature of 60 to 80 DEG C until the moisture content of the slugs pretreated through the slug pretreatment step is 50% of that before the drying;
Mixing the slugs dried through the first drying step with at least one member selected from the group consisting of onion, onion, ginger and green tea powder, and kneading at a temperature of 140 to 150 ° C for 5 to 15 minutes; And
And a second drying step of drying with hot air at 90 to 100 DEG C until the moisture content of the slugs obtained through the softening step is 20% as compared with that before drying.
The method according to claim 1,
Wherein the slug pulverization step comprises pulverizing the slugs dried through the drying step into a pulverizer of a roller system or a ball mill system and pulverizing the slugs so as to exhibit an average particle size of 100 to 300 meshes .
The method according to claim 1,
The slug mixing step is performed by mixing 20 to 30 parts by weight of slug powder with 100 parts by weight of the pastry dough,
Wherein the pastry dough further contains 0.5 to 2 parts by weight of a perennial seedling based on 100 parts by weight of the pastry dough.
The method according to claim 1,
Wherein the dough mixture heating step comprises heating the dough mixture mixed with the slug powder through the slug mixing step at a temperature of from 120 to 150 DEG C for 5 to 10 minutes using far-infrared rays to produce a slug containing the slugs Way.
The method according to claim 1,
The slug pretreatment step is carried out for 4 hours in an aqueous solution of a white cotton essential oil (100 parts by weight of soft cotton leaves and 250 parts by weight of purified water are mixed and then extracted at a temperature of 130 DEG C for 6 hours with an oil extraction pressure regulator) after washing twice with running water of slugs Immersed in water,
The drying step was carried out by hot air at 70 ° C. so as to exhibit a moisture content of 50% as compared with that of the raw gum. To 100 parts by weight of the dried slugs, 1: 1: 1: 1 mixture of par, onion, ginger and green tea powder And the mixture was shaken for 10 minutes at a temperature of 145 DEG C and dried with hot air at 95 DEG C until the moisture content of the slugs was 20%
The slug grinding step comprises grinding the dried slugs so as to have an average particle size of 200 mesh using a ball mill grinder,
The grub slurry is prepared by mixing the pulverized slug powder with a mixture of pastry dough (100 parts by weight of wheat flour, 10-20 parts by weight of milk, 10-20 parts by weight of egg, 5-10 parts by weight of sugar, 0.5-1.5 parts by weight of baking powder, 1 part by weight and 5 to 10 parts by weight of butter) was mixed with 25 parts by weight of 100 parts by weight of the mixture. 100 parts by weight of the perennial plant was washed with water, 20 parts by weight of a sugar mixture obtained by mixing oligosaccharide and citric acid in a weight ratio of 1: 1: 1 was mixed, and the resulting mixture was heated at a temperature of 100 DEG C for 85 hours. After the heated mixture was stirred, Manufactured by Cooling Co., Ltd.) were mixed and stirred,
Wherein the dough mixture heating step is performed by heating in a far infrared oven at a temperature of 135 DEG C for 7 minutes. A snack-containing sweets produced by the method of manufacturing a snack-containing snack according to claim 1.

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