KR20190016230A - Method for preparing protein snack comprising mealworm and protein snack prepared thereby - Google Patents

Abstract

According to a method for manufacturing a mealworm protein snack of the present invention, a grain material is heated and cooked together with water to manufacture processed grains, and mealworm powder is mixed with the processed grains to manufacture a protein snack with a remarkably increased moisture content. Through the method, the mealworm protein snack excellent in functionality can be manufactured.

Description

The present invention relates to a method for preparing a snack protein snack and a protein snack prepared thereby,

The present invention relates to a process for preparing a high-apophysis protein snack and a protein snack produced thereby, and more particularly, to a process for improving the unpleasant intake problem of wheat worms and processing the same with cereals to provide sufficient nutrients, And to a method for preparing a high-protein snack which can be easily ingested and safely consumed as a substitute for one meal.

The world population, which stood at 800 million in the 18th century, has exploded, reaching 6 billion people in 2000 and 7 billion people in 2011. The world population is expected to reach about 10 billion by the year 2020, Food production is not catching up with population growth, and one-seventh of the world's population is known to be hungry.

Genetically modified crops (GMOs) are considered to be the most effective countermeasures to solve these food problems, but genetically modified crops (GMOs) that survive even when a large number of pests are hit, There is a constant controversy over the stability of the reaction when it is injected into it.

Accordingly, in recent years, it has been shown that the protein content is twice or more higher than that of meat such as beef and pork, and the breeding area of about 50 to 200 m ² which is necessary to obtain the same amount of environmentally- , Pigs and cattle, it is possible to breed even in a narrow space, and edible insects harmless to the human body are attracting attention as high quality alternative food.

It is known that edible insects contain not only high quality protein but also essential amino acid components such as fat, vitamins, various minerals, and insufficient lysine and methionine in rice. And it is a food material that is excellent in price because it can produce continuously at low cost without environmental pollution.

The brown goose larva, commonly referred to as "yellow worm or mealworm," is named after the Food and Drug Administration in 2014 as a food ingredient and is named after a slaughtered larva. The brown goat larva (Omega-3) and omega-6 (omega-6) fatty acids, which are high in protein, are low in carbohydrate content compared to other edible insects, and help to prevent vascular diseases and adult diseases by containing a large amount of unsaturated fatty acids such as omega- It is not only possible to feed, but it is easy to breed and it is possible to mass-proliferate, so it is worth using as a raw material of food.

However, there is a problem that the above-mentioned wheat worm causes a disgust when it is used as a food that can be directly consumed. Therefore, there is a need to develop a proper processing method to solve such a problem. It is required to develop a processing method that can be commercialized as a safe food without disgust.

Korean Registered Patent No. 10-1493916 (Disclosure Date: 2015.02.17) Korean Patent No. 10-1750766 (Publication date: Jul. 27, 2017) Korean Patent No. 10-1627075 (Publication date: June 16, 2013) Korean Patent Laid-Open No. 10-2017-0046261 (Publication date: 2017.05.02)

The inventors of the present invention have found that if wheat worm powder rich in protein is mixed with the processed grain and the wheat worm powder having the increased moisture content is mixed with wheat worm powder which is rich in protein and then heated at a specific temperature, It is possible to produce protein snacks which are safe and have high flavor.

Accordingly, the present invention provides a method for preparing a high-protein snack and a technique for the protein snack prepared thereby.

The present invention has been made in view of the above problems, and it is an object of the present invention to provide an apparatus and method for controlling the same.

In order to accomplish the above-mentioned technical object, the present invention provides a method for producing a cereal raw material mixture comprising (a) a main grain material comprising at least one grain selected from the group consisting of white rice, brown rice and barley, To produce a processed grain mixture; (b) mixing wheat worm powder with the processed grain mixture to prepare a protein snack composition; (c) preparing a protein snack molded body by molding the protein snack composition; (d) heating the protein snack molded body to prepare a protein snack; And (e) drying the protein snack.

In addition, the supplementary grain material may include at least one kind selected from the group consisting of oats, rice gruel, carmat, prince, amaranth and black rice.

In addition, the cereal material mixture may comprise the main cereal material and the auxiliary cereal material in a weight ratio of 9: 1 to 4: 1.

In addition, the protein snack composition may comprise the processed grains mixture and the wheat-worm powder at a weight ratio of 15: 1 to 4: 1.

In the step (d), the protein snack may be heated by heating the protein snack to 250 to 270 ° C. for 3 to 5 minutes.

According to the method for preparing a snack protein snack according to the present invention, the grain material is heated and cooked together with water to prepare processed grains, and the wheat worm powder is mixed with the processed grains to heat the protein snack with the moisture content significantly increased Method, it is possible to produce a high-quality apnea snack having a remarkably low concentration of harmful substances such as acrylamide and the like and having excellent sensibility.

The snack protein snack produced by the above method improves the problem of uncomfortable intake to the wheat worm, and the concentration of the food harmful substance is remarkably reduced, but it contains sufficient nutrients and the excellent flavor is excellent. As a result, Can be easily and securely ingested by anyone of all ages, and can be easily utilized as a simple formula for preventing vascular diseases or adult diseases.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

FIG. 1 is a process diagram showing a method for producing a high-fat apnea snack according to the present invention.

Further objects, features and advantages of the present invention will become more apparent from the following detailed description and the accompanying drawings.

Before describing the present invention in detail, it is to be understood that the present invention is capable of various modifications and various embodiments, and the examples described below and illustrated in the drawings are intended to limit the invention to specific embodiments It is to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

It is to be understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, . On the other hand, when an element is referred to as being "directly connected" or "directly connected" to another element, it should be understood that there are no other elements in between.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, the terms "comprises" or "having" and the like refer to the presence of stated features, integers, steps, operations, elements, components, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

In the following description of the present invention with reference to the accompanying drawings, the same components are denoted by the same reference numerals regardless of the reference numerals, and redundant explanations thereof will be omitted. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

Hereinafter, the present invention will be described in detail.

FIG. 1 is a process diagram showing a method for producing a high-fat apnea snack according to the present invention.

As shown in Fig. 1, the process for preparing a high-protein snack according to the present invention comprises the steps of (a) preparing a main grain material, ancillary grain material, and water, comprising at least one grain selected from the group consisting of rice, ≪ / RTI > heating the cereal grain mixture to produce a processed grain mixture; (b) mixing wheat worm powder with the processed grain mixture to prepare a protein snack composition; (c) preparing a protein snack molded body by molding the protein snack composition; (d) heating the protein snack molded body to prepare a protein snack; And (e) drying the protein snack.

The step (a) is a step of producing a processed grain mixture by heating a cereal raw material mixture comprising a main grain material, an auxiliary grain material and water.

The main grain material may include white rice, brown rice, barley, or a mixture thereof. The main grain material may be a material rich in starch and providing a sufficient amount of heat for ingestion. The abundant starch serves to provide a bonding force to form a molded body together with an auxiliary grains material and a wheat-worm powder to be described later.

In addition, the supplementary grain material serves to supplement the nutrients that can not be supplied sufficiently by the main grain material alone, and oat, rice gruel, camouflage, praline, amaranth, black rice, or a mixture thereof can be used as the auxiliary grains material .

Specifically, the oats not only have a high protein content but also contain essential amino acids in a balanced manner, rich in fats and minerals, and in particular, contain a large amount of beta-glucan as a functional ingredient to lower the liver and blood cholesterol It has the effect of preventing adult diseases and preventing the occurrence of diabetes or rectal cancer.

The rice ginseng is rich in vitamin B1, vitamin E, and linolenic acid, and lowers cholesterol. It contains a large amount of GABA to lower the glucose uptake rate in the body to prevent diabetes and lower blood glucose. The rice ginseng contains gamma- It stimulates the nerves to improve sleeping, nervous breakdown, and headache. It boosts the oxygen supply to the brain, smoothes the metabolism. It also helps prevent aging, skin beauty and physical fatigue. It plays a role.

The kamut contains a large amount of omega-3 fatty acids and proteins, while the calories are low, so it is effective for dieting, reduces inflammation-inducing cytokines, lowers blood sugar and cholesterol content, In particular, a protein snack having a high content of selenium and a polyphenol having an excellent antioxidative effect.

The above-mentioned freekeh has a low content of carbohydrates and contains a large amount of dietary fiber to increase the growth of beneficial bacteria in the intestines and to exert an effect of improving constipation. It is rich in resistant starch, It emits fullness and replenishes insufficient nutrients of major grain materials including abundant variety of minerals such as chlorophyll, magnesium and calcium, potassium, zinc and so on.

The black rice contains a large amount of minerals, proteins, vitamins and the like compared to white rice. Especially, it contains antioxidant activity, anti-aging and immunity by containing a large amount of anthocyanin and reduces weight of body fat , And has an effect of preventing cholesterol formation and preventing vascular diseases.

The amaranth contains a large amount of plant protein squalene and polyphenol, and is rich in essential amino acids, lysine and potassium. Therefore, amaranth is also effective in improving osteoporosis and liver function, Of nutrients to supplement the lack of.

The supplementary grain material having the above-mentioned effect may be constituted so as to produce a protein snack by mixing it with the main grain material so as not to cause digestion trouble, and preferably, Grain snacks and auxiliary grains are mixed at a weight ratio of 9: 1 to 4: 1, respectively, to produce a protein snack which is digested well and provides sufficient nutrients. When the content of the supplementary grains exceeds the above range If it is released, there is a problem that it causes diarrhea, abdominal pain and the like, and it may be difficult to supply sufficient nutrients when it is mixed so as to be less than the above range. More preferably, the main grain material and the auxiliary grain material may be mixed at a weight ratio of 8: 1.

In this step, the main grain material and the auxiliary grain material as described above may be washed, mixed with water to prepare a raw material mixture of cereals, and the prepared raw material mixture may be heated to produce a processed grain mixture. And the resulting mixture is stirred or added to a heating bath to prepare a processed grain mixture.

It is preferable that the above-mentioned cooking or maturing process is performed by mixing the main grain material and the grains of the auxiliary grain material with water at a weight ratio of 1: 1 to 1: 1.5, respectively. Through such a heating process, And the starch of the cereal is enriched and can be processed into a state ready for ingestion. Such a cooking or increasing process is pressurized under a pressurizing condition of 1 to 20 MPa to accelerate the starch granulation and shorten the processing time can do.

The step (b) is a step of preparing a protein snack composition by mixing wheat worm powder with the processed grain mixture. The wheat worm powder is mixed with the processed grain mixture processed as described above to prepare a protein snack And the wheat-worm powder may be prepared by pulverizing a dry wheat worm with a conventional various pulverizer.

Preferably, the protein snack composition may be configured to produce a protein snack having sufficient nutrition by mixing the processed grain mixture and wheat-worm powder to a weight ratio of 15: 1 to 4: 1, respectively, If the content exceeds the above range, there is a problem that the digestibility is lowered. If the content is less than the above range, it may be difficult to supply sufficient protein. More preferably, they can be mixed at a weight ratio of 9: 1.

In this step, the protein snack composition may be further added with other seasoning materials such as oligosaccharides, sugars such as oligosaccharide, honey, syrup, chocolate, and the like during the preparation of the protein snack composition. The protein snack composition may be mixed with a nutritional supplement such as almonds, walnuts, etc., nuts such as almonds, walnuts, etc., Or dry fruit, and the like.

In the step (c), the protein snack composition is molded to produce a protein snack compact. The protein snack composition may be supplied to a food mold or may be directly molded to produce a shaped body in various shapes. The molded product may be divided into parts containing about 1 to 10 g of the composition, preferably 3 to 5 g of the molded product, to reduce the processing time and the drying time.

The step (d) comprises heating the protein snack molded body to produce a protein snack, wherein the molded body molded to have a specific shape is heated or baked to produce a wheat worm powder or the like contained in the molded body, , And sterilization of various bacteria contained in the molded product. Through this step, a protein snack having a flavor that is exquisite can be produced. This step can heat the protein snack in a hot plate or oven.

For this purpose, in this step, the protein snack molded body may be heated to a temperature of 200 to 300 ° C. for 1 to 10 minutes to prepare a protein snack. If the heating time is less than 1 minute, And when it exceeds 10 minutes, browning phenomenon appears, and there is a problem that excessive amount of second harmful substances such as acrylamide is formed in the protein snack. Preferably, in this step, the protein snack can be prepared by heating at a temperature of 250 to 270 DEG C for 3 to 5 minutes.

More preferably, in the present step, the protein snack molded body is heated at a temperature of 250 to 270 ° C for 3 to 5 minutes, and the mixture is heated at a temperature of 100 to 120 ° C for 5 to 10 minutes to further enhance the flavor Lt; / RTI > protein snacks.

Therefore, in the present step, protein snacks are prepared by mixing wheat worm powder with a processed grain mixture prepared by processing with water and having a water content of 30 to 70%, so that the presence of amino acids and reducing sugars causes a high temperature And suppress the maillard reaction generated in the heating process, thereby minimizing the formation of acrylamide, thereby constructing a safe protein snack.

The step (e) is a step of drying the protein snack, wherein the protein snack produced by the above method is dried to a moisture content of 20% or less by using a conventional food drying method such as hot air drying, natural drying, The protein snack can be dried to produce a protein snack with improved shelf life.

In this step, the protein snack prepared by the above-described method can be sterilized with viruses, bacteria and the like in the mold by using various food sterilization methods such as irradiation or ozone irradiation, have.

According to the method for preparing a snack protein snack according to the present invention, the grain material is heated and cooked together with water to prepare processed grains, and the wheat worm powder is mixed with the processed grains to heat the protein snack with the moisture content significantly increased Method, it is possible to produce a high-quality apnea snack having a remarkably low concentration of harmful substances such as acrylamide and the like and having excellent sensibility.

In addition, the present invention provides a high-protein snack prepared by the above-described method.

The snack protein snack according to the present invention improves the problem of uncomfortable intake of wheat worms, has a significant reduction in the concentration of food harmful substances, but contains sufficient nutrients and excellent flavor, And can be safely ingested, and can be easily used as a simple formula for preventing vascular diseases or adult diseases.

The embodiments and the accompanying drawings described in the present specification are merely illustrative of some of the technical ideas included in the present invention. Therefore, it is to be understood that the embodiments disclosed herein are not for purposes of limiting the technical idea of the present invention, but rather are not intended to limit the scope of the technical idea of the present invention. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Hereinafter, the present invention will be described in more detail with reference to examples.

The embodiments presented are only a concrete example of the present invention and are not intended to limit the scope of the present invention.

≪ Example 1 >

1 kg of ancillary grains mixed with the same weight of oats, rice gruel, carmat, prince, amaranth and black rice were mixed with the main grains mixed with 7 kg of white rice and 1 kg of barley to prepare a grain mixture, : 1.3, and then heated in a pressure heating tank to prepare a processed grain mixture.

1 kg of wheat-worm powder was mixed with 9 kg of the processed grain mixture to prepare a mixture. The mixture was separated by 3 to 5 g, and the mixture was fed to the food mold to prepare a molded body. Min to prepare a protein snack, and the prepared protein snack was naturally dried in a cool space.

≪ Example 2 >

The molded product prepared in the same manner as in Example 1 was heated at a temperature of 260 캜 for 3 minutes and heated at a temperature of 100 캜 for 5 minutes to prepare a protein snack.

<Comparative Example>

Rice flour, rice flour, rice flour, rice flour, rice flour, rice flour, rice flour, rice flour, rice flour, kaolin, prar, amaranth and black rice were mixed to prepare a cereal mixture powder. Water was added to the cereal mixture powder : 0.3 to prepare a dough. The resulting dough was molded, and a protein snack was sprouted in a hot plate to prepare a grain mixed powder having the same weight as in Example 1. [

&Lt; Test Example 1 >

1 g of protein snack samples prepared by the methods according to Examples 1, 2 and Comparative Example were ground to prepare powder, and 1 mL of the internal standard solution dissolved in 0.1% formic acid and 9 mL of deionized water were mixed, And centrifugation was carried out at 7,000 rpm for 30 minutes.

The supernatant was transferred to a filtration tube, centrifuged again at 7,000 rpm for 10 minutes to obtain a sample solution, and 1 mL of the sample solution was used as a test solution for a liquid chromatograph. The mobile phase for the acrylamide analysis was an aqueous solution containing 0.1% acetic acid and 0.5% methanol. The injection amount of the sample solution was set to 10 μl and the flow rate was set to 100 μl / ml. The acrylamide content Respectively.

The content of acrylamide contained in the protein snack prepared by the method according to the comparative example was found to be 813.7 / / kg, whereas the content of acrylamide in the protein snack prepared by the method according to Example 1 dropped sharply to 124.7 Mu] g / kg, and that of the protein snack prepared by the method according to Example 2 was 129.3 [mu] g / kg.

As a result, when the protein snack is prepared with the dough prepared by mixing the water with the powder, since the moisture content is low, the moisture is rapidly evaporated by the heating, and the fact that the acrylamide is excessively formed It is possible to produce a safe protein snack by minimizing the production of harmful substances such as acrylamide by mixing the processed grain mixture and the wheat worm which are processed in an increased moisture content as in the method according to the embodiment .

&Lt; Test Example 2 &

The protein snack prepared by the method according to Examples 1, 2 and Comparative Example was sampled by a sensory evaluation staff consisting of 50 males and females of 20 to 30 years old to evaluate the appearance, flavor, taste, texture and overall acceptability of the product Satisfaction was evaluated. The evaluation method was calculated as the average score by using the five point method (very good: 5 points, good: 4 points, average: 3 points, not good: 2 points, not very good: 1 point) Are shown in Table 1 below.

As shown in Table 1, it was confirmed that the protein snacks prepared by the methods according to Examples 1 and 2 have overall superior functionality as compared with the protein snacks of the comparative examples. In particular, The protein snacks of Examples 1 and 2 prepared by heating and baking the cereal as compared with the protein snack were found to have a significantly superior texture to chewing the whole grain, and thus it was confirmed that the overall preference was very high.

Through the above-mentioned facts, it is possible to provide a health improvement function using the method of manufacturing a high-quality apnea snack according to the present invention, and also to provide a protein snack having superior sensory properties to be ingested by both men and women, .

Claims (5)

(a) heating a cereal grain mixture comprising a major grain material, ancillary grain material and water comprising at least one grain selected from the group consisting of rice white, brown rice and barley to produce a processed grain mixture;
(b) mixing wheat worm powder with the processed grain mixture to prepare a protein snack composition;
(c) preparing a protein snack molded body by molding the protein snack composition;
(d) heating the protein snack molded body to prepare a protein snack; And
(e) drying the protein snack. The method according to claim 1,
Wherein the supplementary grain material comprises at least one selected from the group consisting of oats, rice gruel, carmat, prince, amaranth and black rice. The method according to claim 1,
Wherein the cereal material mixture comprises the main cereal material and the supplementary cereal material in a weight ratio of 9: 1 to 4: 1. The method according to claim 1,
Wherein the protein snack composition comprises the processed grains mixture and wheat germ powder at a weight ratio of 15: 1 to 4: 1. The method according to claim 1,
Wherein the protein snack is heated at a temperature of 250 to 270 DEG C for 3 to 5 minutes to produce the snack protein snack.

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