KR20190026995A - Manufacturing method of artificial bean using the edible bug - Google Patents

Abstract

A method for producing artificial cooked beans of the present invention comprises the steps of: mixing 100 parts by weight of insect powder, 5-50 parts by weight of glutinous rice powder, 10-100 parts by weight of bean powder, and 10-80 parts by weight of water based on 100 parts by weight of insect powder to produce a kneaded product; forming an artificial bean core by molding the kneaded product in the form of beans using a pellet maker; forming a shell by coating collagen on the surface of the artificial bean core; and cooking the artificial bean core coated with collagen by heating. The artificial cooked beans can be sold in a state of being cooked in a proper moisture-containing form, and thus can be taken directly by simple heating in a microwave oven or the like.

Description

Technical Field [0001] The present invention relates to an artificial bean using an insect powder,

The present invention relates to a method for producing artificial cooked beans using insect powder, and more particularly, to a method for producing artificial beans in a cooked form in which an insect powder is processed and molded to realize a bean-like shape and texture.

Humankind has been constantly suffering from a shortage of food, which has resulted in repeated unfortunate histories such as famine and war. Various researches and developments have been made to overcome the shortage of food resources. These efforts have caused secondary problems such as the controversy of genetically modified crops, pollution problems caused by the use of chemical fertilizers and pesticides. Especially in recent years, the problem of food shortage has become more serious due to climate change, increase in meat consumption, and energy of food resources. One-third of the world's grain production is consumed by livestock feed, which is linked to food shortages and global warming due to the release of carbon dioxide.

Therefore, there is a growing need to minimize the consumption of livestock products, to save the environment, and to develop high quality alternative food resources. Insects are attracting attention as a positive alternative to meat production by raising livestock. Insects are more than twice as high in protein content as meat, rich in minerals, essential and nonessential amino acids, and vitamins. Most of the fat is composed of water-soluble fat, so nutrients can easily be absorbed by the human body.

According to the Survey on Insect Industry published by the Rural Development Administration, the domestic market size of edible insects is expected to grow to about 17 billion times by 2015 to reach 100 billion won by 2020. An example of food industry related to edible insects is 'double double bug' in Korea. The sales of edible insect raw materials and processed food are on and offline, and 'exo', which is made by grinding cricket in foreign countries A protein bar of the name is sold. Korean Patent No. 1734067 is a prior art document on food using insects. This prior art discloses techniques for insect poultry compositions using brown low range.

One of the species that is attracting attention as an edible insect is slugs. In Korea, food insecticides are recognized as edible insects for insects such as grasshoppers, silkworm pupa, white mackerel, brown low-street larvae, white spider mite larvae, longevity beetle larvae, and cricket 7 insects. Among them, white spider mite larvae and longevity beetle larvae classified as slugs are reported to be effective in treating diseases such as liver disease, vision loss, cataract, stomatitis, tetanus, and stroke. Specifically, indole alkaloids, which are components of the anti-thrombotic drug, and active substances having liver protective function have been reported.

The obstacles to the popularization of edible insects are the emotional rejection of consumers by insects. Therefore, there is a growing need for research and development that can reduce the emotional rejection of edible insects and improve the perception of edible insects by simulating existing foods.

Accordingly, a problem to be solved by the present invention is to provide a method for producing artificial cooked beans using an insect powder that is processed into a cooked form and can be ingested by simple heating using a microwave oven or the like, .

In order to attain the above object, the present invention provides a method for producing an insecticidal composition comprising 100 parts by weight of insect powder, 5 to 50 parts by weight of glutinous rice powder, 10 to 100 parts by weight of soybean powder, and 10 to 80 parts by weight of water relative to 100 parts by weight of insect powder, A step of forming a shell by forming collagen on the surface of the artificial bean core, and a step of forming a shell by using the collagen, And a step of heating and heating the coated artificial bean cores to prepare artificial cooked beans using the insect powder.

According to an embodiment of the present invention, the step of forming pores in the shell after the step of forming the shell by coating collagen on the surface of the artificial bean core may be further included.

The artificial beans produced by the method for producing artificial cooked beans using the insect powder of the present invention have the following effects.

1. It can be sold in a state of being cooked in a proper moisture-containing form, so it can be taken directly by simple heating in a microwave oven or the like.

2. Since the composition for forming the core of artificial beans contains glutinous rice starch having a high content of amylopectin, the formed core component has a strong binding force, so that the shape of the soybean can be maintained even after cooking.

3. Artificial bean shells provide the same texture as soy bean shells to increase the level of actual beans and include a variety of food colors in shells to simulate various types of beans such as black beans, peas, have.

4. According to the embodiment in which the pores are formed in the shell of artificial beans, the pores formed in the shell can prevent the shape of the beans from being distorted by breaking the shell by the pressure of vapor vaporized during the heating process.

Fig. 1 is a step-by-step showing a method for producing artificial cooked beans using the insect powder of the present invention.

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

The method of manufacturing artificial cooked beans according to the present invention comprises mixing 100 parts by weight of insect powder, 5 to 50 parts by weight of glutinous rice powder, 10 to 100 parts by weight of soybean powder and 10 to 80 parts by weight of water relative to 100 parts by weight of insect powder, A step of forming a shell by forming collagen on the surface of the artificial bean core, and a step of forming a shell by using the collagen, And heating the coated artificial bean cores by heating.

The artificial cooked soybean produced by the method for producing artificial cooked beans using the insect powder of the present invention is intended to simulate the appearance and texture of actual soybean such as black beans, peas, kidney beans and the like, Developed. For this purpose, artificial bean cores corresponding to the grain of soybean were designed as artificial bean shells corresponding to shells.

The core part of artificial bean contains insect powder and contains excellent protein and active ingredient. After the cooked, glutinous rice powder with excellent binding ability is added so as to maintain the same texture as the actual soybean, and soybean powder Powder was added.

The shell part of artificial soybean is a part simulating the actual bean husk and functions to prevent deformation of the shape of bean by releasing core component during storage, circulation and heating, and the shell part of artificial bean can be composed of collagen have.

The artificial beans of the present invention were developed for the purpose of simulating cooked beans. Therefore, it is constructed so that it can be directly ingested by a method of heating in a microwave oven without a separate boiling process. A characteristic configuration for this purpose will be described below.

Artificial bean cores applied to the artificial beans of the present invention include insect powder, glutinous rice powder, soybean powder and water. It is preferable that each composition ratio is 100 parts by weight of insect powder, 5 to 50 parts by weight of glutinous rice powder, 10 to 100 parts by weight of soybean powder and 10 to 80 parts by weight of water relative to 100 parts by weight of insect powder. When the amount of the glutinous rice powder is less than 5 parts by weight, binding is difficult. When the amount of the glutinous rice powder is more than 50 parts by weight, the texture of soybeans ripe in the texture can not be reproduced. If the amount of the soybean powder is less than 10 parts by weight, the taste of the soybean is not obtained, and if it exceeds 100 parts by weight, the binding is difficult. A more preferable composition ratio is 100 parts by weight of insect powder, 20 to 40 parts by weight of glutinous rice powder and 30 to 70 parts by weight of soybean powder relative to 100 parts by weight of insect powder. The insect powder may be produced from at least one selected from the group consisting of a slug, a long-lived beetle larva, a white spotted larva, a brown larva, a white mackerel, a silkworm, a grasshopper, a cricket and a marmer. Among them, the slug powder may contain functional substances such as indole alkaloids to enhance the health-supporting function of artificial beans. The glutinous rice powder functions to bind insect powder and soybean powder. The glutinous rice has a higher amylopentin ratio than corn starch and rice starch, and thus has a good binding property. Therefore, it can bind insect powder and soybean powder in a small amount . The soybean powder is needed in the artificial soybean to reproduce the taste of the soybean, and the desired soybean powder can be selected according to the type of soybean to be simulated.

The artificial bean shells applied to artificial beans of the present invention can be made of collagen. The artificial bean shell is wrapped around the core to prevent the core part from loosening during the cooking process and to function as a bean shell in the intake process. The shell thickness of artificial beans is preferably 0.05 to 1 mm. If the thickness of the shell is less than 0.05 mm, the physical strength may be insufficient to maintain the shape of the core, and if it exceeds 1 mm, it may be difficult to reproduce the texture of the bean husk.

The artificial beans of the present invention are manufactured to simulate cooked beans so that there is no need for additional moisture to penetrate into the core during cooking. Collagen is a substance used as a casing material for sausages, and can be used as a coating agent or a polishing agent for processed foods. Shells made of collagen are advantageous for realizing a texture similar to a soybean shell.

The shell applied to artificial beans of the present invention may comprise pores. The pores prevent the shell from tearing due to the pressure generated by the internal moisture vaporization during the heating process of the cooked artificial beans. The pores of the shell can be formed in a small diameter hole shape connecting from the surface of the shell to the core.

Fig. 1 is a step-by-step representation of the process for producing artificial beans of insect powder of the present invention. Referring to FIG. 1, first, an insect powder, a glutinous rice powder, a soybean powder, and water are mixed to prepare a kneaded product (S1). The ratio of insect powder, glutinous rice powder, soybean powder and water is preferably 100 parts by weight of insect powder, 5 to 50 parts by weight of glutinous rice powder, 10 to 100 parts by weight of soybean powder and 10 to 80 parts by weight of water relative to 100 parts by weight of insect powder . Subsequently, the kneaded product is shaped into beans (S2). For molding, a stamping method or an extrusion method may be used. In the extrusion method, the above-mentioned material may be supplied to an extruder, and the extruded material may be further cut in a predetermined size and then pressed in a separate mold. Next, the artificial bean shell material is coated on the surface of the molded bean-shaped molding (S3). The covering of the shell material may be carried out by a spraying method, a lapping method, an agitating method or a dipping method. The spray method is a method of uniformly coating the artificial bean cores by spraying a liquefied or powdered shell material material. The lapping method is a sausage coating method using a casing or a method of coextruding a liquefied coating agent onto a core of artificial beans. The stirring method is a method in which a liquefied or powdered coating material is mixed with artificial bean cores and is coated in a stirring manner. The dipping method is a method of coating the core by immersing it in a liquid coating material and pulling it out. Subsequently, pores are formed in the coated shell material (S4). The pore is formed by piercing the shell with a small-diameter needle. The needle can penetrate to a certain depth of the core. To adjust the pressure appropriately, an elastic member is attached to the nipple, It can be adjusted so as not to be inserted. Finally, artificial beans having pores formed therein are cooked (S5). Cooking is the process of learning the ingredients contained in artificial bean cores by the steaming method.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

Example 1

Artificial soybeans were prepared in the following manner. First, 100 g of the slug powder, 30 g of the glutinous rice powder, 50 g of the black soybean powder, and 30 g of purified water were mixed to prepare a kneaded product. Then, the kneaded product was put in an extruder, and the extruded kneaded product was cut into a bean-shaped mold with a proper size, and pressure was applied thereto to prepare a bean-shaped artificial bean core. Then, the surface of the artificial bean core was coated with a collagen solution to a thickness of about 0.2 mm using a spray coater. The spray coating conditions were an air supply of 50 캜, a spray distance of 300 mm, a fan speed of about 4 rpm, an exhaust temperature of 35 캜, a spray air pressure of 5 kg / cm ² , a fan of 2 kg / cm ² and a cap of 3 kg / cm ² . Subsequently, about 10 pores were formed in the collagen film, which is a shell of artificial soybean, using a needle. Finally, 100 artificial beans were placed in a microwave oven and cooked by microwave for 30 seconds.

Example 2

Artificial beans were prepared in the same manner as in Example 1 except that the process of forming pores in the collagen film in Example 1 was omitted.

Evaluation Example 1 (appearance evaluation)

The appearance of artificial beans prepared according to the above examples and actual cooked beans were compared. As a result of comparison, artificial beans prepared according to Example 1 maintained the appearance that was difficult to distinguish from actual soybeans except for color, and artificial beans produced according to Example 2 had broken shells to maintain the appearance of beans I did.

Evaluation Example 2 (texture evaluation)

The artificial soybeans prepared according to the above-mentioned examples were taken by 10 persons to compare their texture with actual cooked soybeans. Five of the artificial beans prepared according to Example 1 were evaluated to have a very similar texture to the actual cooked beans and the four were evaluated to have a slightly similar texture to the actual cooked beans, Phosphorus was evaluated to be similar to the actual cooked soybeans. In the case of artificial beans prepared according to Example 2, shells were destroyed and excluded from the texture evaluation.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, . Therefore, the embodiments described in the present invention are not intended to limit the scope of the present invention but to limit the scope of the present invention. The scope of protection of the present invention should be construed according to the claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (2)

100 parts by weight of insect powder, 5 to 50 parts by weight of glutinous rice powder, 10 to 100 parts by weight of soybean powder, and 10 to 80 parts by weight of water relative to 100 parts by weight of insect powder, to prepare a kneaded product;
Forming an artificial bean core by molding the kneaded product in the form of beans using a ventilator;
Forming a shell by coating collagen on the surface of the artificial bean core; And
And heating the artificial bean cores covered with the collagen by heating the insect bean cores. The method according to claim 1,
Further comprising the step of forming pores in the shell after forming a shell by coating collagen on the surface of the artificial bean cores.

Images