KR20180133184A - Fermentation and aging food containing edible insects extract - Google Patents

Abstract

The present invention relates to a method for combining food ingredients such as red pepper paste, soy sauce, kimchi, yogurt, bread, alcohol and the like based on extracts of fermented and aged products and extracts of edible insects (90) so as to alleviate unpleasantness of consumers against conventional edible insects and popularize the edible insects as foods. The present invention relates to a fermented food (100) containing an extract of edible insects, which can supply nutrients such as insects protein, fat, and minerals together with existing food ingredients and edible insects.

Description

[0001] Fermentation and aging food containing edible insects [0002]

The present invention relates to an edible insect food product (hereinafter referred to as " edible insect food product ") which is used in combination with an existing insecticidal insecticide 90 to produce a fermented food, It is a technical field for development.

As a background of the invention, a larva or various kinds of adults, such as slugs, have not generally been used as medicines or recognized as an abominable food and popularized. Thus, the present invention has found an alternative to naturally ingesting edible insects (90) containing high nutrients by combining them with fermented foods such as hot pepper paste, miso, soybean, tofu and yogurt everyday, and found an alternative to white spotted flowers Various kinds of edible larvae such as crickets, brownies, grasshoppers, and ants are processed into a fermented food production process to help decompose or change organic matter by the action of enzymes, microorganisms, salts, and lactic acid bacteria It is a technology of the background of the invention that the content of nutrients such as proteins, minerals and fats is increased and the insect food is popularized.

 The problem to be solved is that in recent years, larvae or adults such as slugs or cockroaches have been regarded as food for birds, or are disgusted, or patients are perceived to take them as a substitute for their care, and have not been popularized. In recent years, however, thanks to the development of processing techniques of farm households, the odor of insects unique to the insects has been almost removed, and the advantage of being able to take nutrients with high efficiency of edible insects with less amount of animal food is emphasized, At this point in time of increasing depletion, it has become a challenge to find alternatives to wise use of edible insects (90) as a popular food in a haphazard manner.

As a means for solving the problem, a fermented food product (100) including an edible insect extract is a means for solving the problem. The extract is prepared by sterilizing an extract (21) obtained by processing larvae or adults of an insect, It can be absorbed into popular food, it can reduce the visual disgust for edible insects, and it can simultaneously ingest high-efficiency nutrients contained in edible insects.

 The present invention relates to fermented foods that can be prepared by grafting various insect insects such as white spotted moth and non-mosquito larvae. In addition, nutrients such as proteins, fats and minerals as well as beneficial bacteria such as lactic acid bacteria are strengthened, It can be helpful for energy generation and intestinal health management, and there is an effect that the insect can be ingested as an edible food without feeling the aversion of the insects visually.

1 is a flow chart illustrating a manufacturing process of the present invention.

A specific manufacturing method for carrying out the invention is the same as the following embodiment.

The edible insect extract is removed from the larvae of the larvae by removing the dirt and unnecessary parts of the solid, and put in a pressure cooker together with the rice flour paste and heated for about 1 to 2 hours, And the edible insect extract 21 is extracted, sealed and cooled. If the sanitary condition is confirmed before mixing with the foodstuff, the micro-wave (60) or heat treatment (70) is used again.

 The rice flour (30) of Example 1 is selected from rice such as glutinous rice, brown rice, and white rice. The rice is washed and roasted, ground or boiled and then boiled with water in a heating vessel. Into a pressure cooker and put it in the desired ratio when the maker boots.

The edible insect extract (21) of Example 1 can be adjusted to the edible insect 1: the ratio of 2 or 3 of the living water or the concentration of the extract according to the manufacturer's intention, and the heating time can be adjusted according to the kind of the insect and the type of autoclave And all other tools should be sterilized and used. When mixing with lactic acid bacteria, avoid the iron tools.

The fermented food product 100 may be manufactured by processing the aged product 20 after decomposition and fermentation of the organic matter by the action of enzymes, microorganisms, salts, etc. in addition to the edible insect water bath extract 21 of the Example 3, Foodborne foodborne insects prevent environmental pollution and help maintain health.

Extracts obtained by extracting edible insects with extracts, fermented or aged, or extracts obtained from extracts are used as fermented foods. When used in fermented foods, they are mixed with food ingredients to facilitate fermentation and aging, It is aged and the nutrient of high efficiency is contained in the food.

Examples of making miso and soy sauce using the above are diluted water, edible insects and glutinous rice flour, diluted with warm water, diluted with salt, and then washed and dried with meju salt. After about 45 days of fermentation, Separate it into soy sauce and use it as each food material. Other edible insects such as edible insects that are fermented and aged by other salts may be dried and added to the protein seasoning of kimchi or mixed with edible insects of the semi-arid type and the pressure cooker to be ingested as foods. It is a concrete method of the present invention to find ways to utilize the advantages of edible insects by processing them into extracts, fermenting them, and aging them and combining them with food ingredients.

10: Existing foods
19: Extract from raw
20: Fermentation, Aging result obtained by aging (fermented dry powder, fermented pickled and fermented fermented extract)
21: Extracted water extract from edible insects
22: extract (collectively, 19, 20 and 21)
30: Glutinous rice flour or rice flour
60: Microwave sterilization
70: Heat treatment sterilization
90: Edible insects (edible larvae or adult insects)
100: fermented food containing edible insect extract

Claims (5)

In the production of fermented foods such as bread, liquor, yogurt, kochujang, soybean paste, soy sauce, fermented tofu, kimchi, cheese and fermented extract containing edible insect extract (22), extracts of hot- Microbes, salts, flavorings, and the like are selected by combining the extracts 22 to be combined with the materials of various conventional foods 10 on the basis of the fermentation product 21, the raw liquid phase 19, A fermented food (100) comprising an edible insect extract, characterized by a method of producing a final fermented product by enhancing high nutrients by supporting decomposition of organic matter such as lactic acid bacteria and fermentation and aging. The method according to claim 1, wherein the range of the edible insect extract (22) is selected from the group consisting of fermented and aged edible insects, aged dried material, aged dried powder, hot water extract, edible liquid phase, edible insect seasoning or edible insect A fermented food (100) containing an edible insect extract, characterized in that the fermented food is selected and combined as a fermented food. The fermented food (100) according to claim 2, wherein the fermented food (100) containing the edible insect extract is an extract of edible insects and an extract (22) of the fermentation and aging resultant material, and the bread, the cookie, A fermented food containing an edible insect extract, which is characterized by producing a fermented extract such as yogurt, soybean paste, soy sauce, cheese, fermented soybean paste containing fermented soybean powder, 100). 4. The method according to claim 3, wherein the extract of the edible insect and the extract (22) of the fermentation and aging result are checked for hygienic conditions before mixing with the food material, and the resterilization is performed using high frequency microwave (Micro WaveA (60) (100) comprising an edible insect extract. 5. The method according to claim 4, wherein the edible insect (90) is characterized by comprising edible larvae or adult insects such as white spotted flower larvae, brown duck larvae, longevity beetle larvae, bee larvae, locusts, crickets, A fermented food containing an edible insect extract (100).

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