KR20190047180A - Making method of health powder food using mealworm - Google Patents

Abstract

The present invention relates to a method for preparing mixed grain powder using a Tenebrio molitor larva, which comprises the steps of: boiling a Tenebrio molitor larva; roasting the boiled Tenebrio molitor larva at 40 to 50° C for 5 to 20 minutes; milling the roasted Tenebrio molitor larva; and mixing the milled Tenebrio molitor larva with food raw material powder. According to the present invention, mixed grain powder having well-balanced nutrition such as protein, fat, minerals, and etc., and having excellent functions such as antioxidant activity, can be prepared by applying an edible insect to the mixed grain powder. Also, a taste problem which is a disadvantage of food using edible insects can be remarkably solved. In addition, the mixed grain powder of the present invention can assist to solve a nutritional imbalance of modern people, and is expected to contribute to solving a food problem which may occur in the future in an aspect of providing a method for utilizing a new food.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a sun meal using brown larvae,

The present invention relates to a method of producing an algae using brown larvae, and more particularly, Frying the boiled brown goat larvae at 40 to 50 DEG C for 5 to 20 minutes; Pulverizing the roasted brown larvae; And mixing the powdered brown gill larva with a food material powder.

Since 2000, there has been a worldwide problem of food supply and distribution caused by various problems such as global warming. This means that there is already a problem in the variability of grain supply. It is also predicted that large food problems will arise in the future due to global population growth. Ultimately, efforts should be made to solve food problems through new food sources rather than traditional energy sources (rice, barley, wheat, etc.) and protein sources (livestock, poultry, etc.).

In the mid - 2000s, food insects are emerging as a way to solve food problems. Edible Insect is a generic name for insects that are raised for edible purposes and include Lepidoptera, Coleoptera, Orthoptera, Isoptera, and Hymenoptera. Yoo, Hwang, Goo & Yun, 2013). Insects are about 1.3 million species, which account for 72.23% of the 1.8 million species on Earth, and are considered to be the most prolific species on the planet. There are already about 2.5 billion people using insects for food purposes in the world, and there is a documentary record that they consumed grasshoppers, silkworm pupa, and white mackerel in Korea. In June 2014 there was a brown tiger (Tenebrio molitor) Protaetia brevitarsis seulensis, and Trypoxylus dichotomus in June, 2016 (Food and Drug Administration, 2014; 2017). (Lee, Kwon, Ma, Son, & Jung, 2014) have been used for the purpose of ingesting animal proteins and amino acids in China, Thailand, South Africa and Mexico. In addition to these reasons, the reason why FAO identifies insects as food for the future is largely classified into three categories: nutritional, environmental, and economic. First, the nutritional aspect is that insects contain a large amount of protein and unsaturated fatty acids, as well as most nutrients such as vitamins, minerals, dietary fiber and carbohydrates (Kim, Lim, Chang, An & Ahn, 2015). Insects such as silkworms, locusts, slugs, and zines have been proved to be effective against chronic diseases, antibacterial, anti-inflammatory, anti-cancer, anti-obesity and anti-dementia (KNnews, 2014). From the environmental point of view, edible insects are much less than the amount of greenhouse gases that are produced when raising livestock (cattle, pigs, etc.) that are traditionally consumed, And the possibility of causing the same environmental problems is low. Finally, economically, it is economically more effective than other animal protein sources because of its narrow size, rapid growth, high population growth rate, etc., and it is possible to change from an effective vegetable protein to an animal protein. In addition, as the rearing of edible insects is activated economically, various job creation can be expected. Studies on the currently available edible insects include a study on preference and purchase intention according to the cooking method of brown goose larvae (Hwang, Bae & Choi, 2015), a study on the constitutive characteristics of food insecticides Kim et al., 2013), and research on management strategies for the industrialization of edible insects (Lee et al, 2014). But it is still in its infancy.

On the other hand, because of the fact that Ssangyong's Hwarangdo is not able to make complex food and drink when searching for Myeongsan and Daecheon, it is one of the nutritious natural health foods that I carried with ease. It has 7 pieces (brown rice, glutinous rice, barley, Black beans, black sesame, perilla, yulmu). Seonik is low in burden on the top, it is simple and at the same time, the fiber and oil flavor are mixed properly, and the feeling of fullness is lacking, but it has the characteristic of strengthening the energy and adjusting the nutrition balance of the body. In Korea, rice powder has been used as a meal or dinnerware for a long time. After liberation, the westernization of the food culture caused the spread of the flour to be lowered. But in the 1980s, with the introduction of the modern manufacturing methods such as the instant hot dry method and the drum dry method, the selection of raw materials expanded to almost all foods, SunSeek 'with a new name was released as various products. As a keyword to control 21st century food, health, safety, naturalism, convenient eating out, upholstery, ethnic, etc. are introduced, and sun meal is recognized by consumers as substitute meal and balanced nutrition (Jung, 2002). In addition to being a substitute for meals that can be eaten as a regular food at all levels, such as children, elderly people, and those with weak digestive system, some functional alopecia are used for diet or supplementary nutrition for special purposes (Kim, Park & Kim, 2005 ). However, most of the commercially available starches are a mixture of grain flour, and the nutrients are mostly composed of carbohydrates (protein 11.9%, lipid 7.7%, carbohydrate 80.4%). When over-consumption of the commercial diet is used as a diet table, excessive amounts of carbohydrates accumulate, resulting in a rapid increase in glucose to be supplied to cells, resulting in an increase in blood glucose concentration. This eventually leads to various adult diseases and obesity that are the most common among modern people (Kim, Kim & Kang, 2014).

Accordingly, the present inventor has attempted to solve the problem of insufficient nutrition imbalance of existing lines while improving the utilization of insects as food by applying insects to the food, and solved problems such as discomfort and flavor which are disadvantages of insects, We have tried to develop a method that can take advantage of the beneficial characteristics contained in.

Hwang. S. Y., Bae. G. K. & S. K. (2015). Preferences and Purchase Intention of Tenebrio molitor (MealWorm) according to Cooking method. The Korean journal of culinary research. Vol. 21, No. 1, pp. 100 to 115. Jung. S. S. (2002). Consumers' recognition, Nutrient composition, and safety evaluation of commercial sunsik and saengsik. Sookmyung women's university. p1 ~ 2. Kim. E. M., Lim. J. H., Chang. Y. J., An. S. H. & Ahn, M. Y. (2015). Changes in the quality characteristics of cricket (ryllus bimaculatus) under various processing conditions. The Korean society of Food Preservation. 22 (2), 218-224. Kim. H. S. & Jung. C. E. (2013). Nutrition Characteristics of Edible insects as Potential food Materials. Korean J.Apiculture. 28 (1): 1-8. Kim. J. H., Park. P. S. & Kim. J. K. (2005). Manufacture of nutritionally balanced "sunsik" for the moderns: Its Quality Characteristics. The korea Society of food preservation. Vol. 12, No. 2, pp. 123-129. Kim. M. J., Kim. J. S. & Kang. E. J. (2014). Sunsik's analyze nutrition constitution & Purchase intension investigation. The korean society of food science and nutrition. p08 ~ 19. KNnews. SanChung.gun 'insects resources' will develop for future natural resources. Accessed August 31. 2017 Available from: http://www.knnews.co.kr/news/articleView.php?idxno=1128536 Lee. S. L., Kwon. S. M., Ma K. H., Son. S. H. & Jung. C. E. (2014). Industrialization of Edible Insects; Explore for Bussiness Strategy. korean journal of soil zoology. 18 (1-2): 45-50. (Mt), and the food standards and specifications (2014), Accessed July 25, 2017. Available from: http: //mfds.go.kr/index.do? X = 0 & searchkey = title: contents & mid = 686 & searchword = Food standards and & y = 0 & division = & pageNo = 1 & seq = 13180 & sitecode = 2017-06-30 & cmd = v Ministry of Food and Drug Safety, Food Standards and Standards (2017), Accessed March 17, 2017. Available from: http://www.mfds.go.kr/index.do?mid=686&seq=10532&cmd=v Yoo. J. M., Hwang. J. S., Goo. T. W. & Yun. E. Y. (2013). Comparative analysis of nutritional and harmful components in Korean and Chinese mealworms (Tenebrio molitor). J korean soc food sci nutr. 42 (2), 249-254.

The main object of the present invention is to provide a method of preparing a wire for applying an insect to an insect so as to improve the utilization of the insect as a food and to solve the problem of malnutrition of existing lines.

In particular, it is an object of the present invention to provide a method of manufacturing a wire, which solves the problem of preference, which is a disadvantage of insects, and which has better preference and can take advantage of beneficial characteristics included in insects.

According to one aspect of the present invention, Frying the boiled brown goat larvae at 40 to 50 DEG C for 5 to 20 minutes; Pulverizing the roasted brown larvae; And mixing the powdered brown gill larva with a food material powder.

In the method of the present invention, the boiling step preferably boils the brown gill larva in water together with celery, green onion, lemon, garlic, red pepper, sardine and parsley to remove odor of the brown gill larva.

In the wire-making method of the present invention, it is preferable that the food material powder is obtained by pulverizing at least one food material selected from the group consisting of grains, vegetables, fruits, seaweeds, meat, and fish.

Preferably, the food material powder is selected from the group consisting of barley, yulmu, black bean, soybean, brown rice, corn, pea, cabbage, sesame, perilla, kelp and chestnut.

In the method of the present invention, it is preferable that the mixing step comprises mixing 1 to 10% by weight of the powdered brown gill larva.

According to the present invention, an edible insect can be equally balanced in proteins, fats, minerals and the like by applying the edible insect to an insecticidal insect, and an excellent line such as antioxidant activity can be produced. have. The present invention is expected to contribute not only to solving the nutritional imbalance problem of modern people but also to solve the food problems that may occur in the future in terms of providing new food.

FIG. 1 is a block diagram illustrating a manufacturing process of an electric wire according to an embodiment of the present invention and a manufacturing process of an electric wire for a comparative experiment.

The method of the present invention for producing a wire comprises: boiling a brown duck larva; Frying the boiled brown goat larvae at 40 to 50 DEG C for 5 to 20 minutes; Pulverizing the roasted brown larvae; And mixing the powdered brown gutter larva with a food material powder.

The brown larva used as a raw material in the present invention is a larva of a brown duck ( Tenebrio molitor ) belonging to the beetle family. These insects are widely distributed all over the world, and mass-produced breeding systems are systematically developed and can be supplied with uniform quality. In general, brown larvae are supplied in the form of sawdust. It is desirable to isolate brown goats living in sawdust and consume 24 hours for empty digests and secretions.

The most important characteristic of the present invention is that a secondary processing step in which brown larvae are boiled for 1 to 5 minutes and then roasted at 40 to 50 ° C for 5 to 20 minutes is used. These secondary processing steps were selected based on the results of investigation of general ingredient content, mineral content, color, pH, antioxidant activity, preference, etc. of the final line method among the pretreatment methods required to apply brown goat larvae to the line type. According to the secondary processing of the present invention, it is possible to produce an electrowix having excellent antioxidative activity and excellent in preference.

In the present invention, a method of boiling a brown larva can be obtained by adding water to an animal food material and heating and boiling it. However, brown larvae have inherent odor, which can be a big problem in applying to foods. The method of boiling in water together with the boiling methods provided by the present invention, namely celery, green onion, lemon, garlic, red pepper, Can greatly improve this problem. At this time, the amount of each material is not limited. However, the amount of each material is not limited, but it is preferable that 10 to 20 g of celery, 10 to 20 g of lard, 30 to 50 g of lemon, 10 to 20 g of garlic, 5 to 15 g of red pepper, And the amount of water is preferably 2000 to 4000 ml or so.

In the present invention, after brown larvae are roasted, they can be pulverized without any treatment. The pulverization may be performed by a method of pulverizing the foodstuff, and there is no limitation on the degree of pulverization, but it is preferably about 100 to 1000 mesh in order to harmonize with the other food material powder when applied to the wire type .

The method of the present invention can be completed by mixing the larvae of the larvae of the present invention having been processed according to the present invention with other ingredients of the food material. The food material powder may be any food material that can be commonly used in the wire type. For example, one obtained by pulverizing one or more food ingredients selected from the group consisting of cereals, vegetables, fruits, seaweeds, meat, and fish is used . However, it is preferable to use barley, yulmu, black bean, soybean, brown rice, corn, pea, cabbage, sesame, perilla, kelp and chestnut powder as the above food ingredients in consideration of the nutritional content of the sun meal .

In the case of mixing the brown goat larva powder of the present invention with the above-mentioned powder of food ingredients, there is no particular limitation on the mixing ratio. However, in consideration of the antioxidative effect and the preference degree of the finally prepared sunflower, By weight to 10% by weight.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1. Characterization of the wire type according to the processing method of brown larvae

1-1. Manufacture of wire using brown goat larva

1-1-1. material

A brown larva (mealworm) was used in the edible insect business of Wangju Hill Town in Bongdong-eup, Wanju-gun, Jeollabuk-do. The larvae of the brown goats were provided with a common first - stage pretreatment method and boiled samples were subjected to a second pretreatment in three different ways.

1-1-2. First pre-treatment process

In order to prevent the incense of brown goose larvae in advance by the first pretreatment process, 150g of brown goose larvae were weighed in a mixture of celery (15g), green onion (15g), lemon (40g), garlic (15g), red pepper 50 ml) and Parsley (Fresh-3g) were placed in 3000 ml of boiling distilled water at 100 ° C or higher and capped, followed by boiling for 4 minutes and cooling at room temperature for 20 minutes.

Brown larvae were boiled and stored in a freezer at -20 ° C, and a predetermined amount of the larvae were taken out whenever necessary to carry out a second pretreatment process.

1-1-3. 2nd pre-treatment process

Three methods of hot air drying, frying (Sauteing) and deep-fat frying were used as secondary pretreatment.

end. hot air dry

The boiled brown goat larvae were hot-air dried at 60 ° C for 72 hours.

I. Fry

The boiled brown goat larvae were roasted in a pan at 40 to 50 ° C for 10 minutes and then cooled at room temperature for 10 minutes.

All. Fry

The boiled brown duck larvae were fried in oil at 140 ° C for 1 minute and cooled at room temperature for 10 minutes.

1-1-4. Wire production

Each of the above-mentioned secondary pretreatment brown gurd larvae was pulverized and mixed with the food material powder at the mixing ratio shown in Table 1 to prepare an electric wire.

material SE0 ¹⁾ SE1 ²⁾ SE2 ³⁾ SE3 ⁴⁾ Barley flour 25 20 20 20 Job tear flour 15 15 15 15 Black bean flour 6 6 6 6 Soybean flour 10 10 10 10 Brown rice flour 15 15 15 15 Corn flour 7 7 7 7 Pea flour 12 12 12 12 Cabbage flour 2 2 2 2 Sesame flour 3 3 3 3 Perilla flour 2 2 2 2 Kelp flour One One One One Chestnut flour One One One One Salt One One One One Mealworm 0 5 5 5 TOTAL 100 100 100 100

¹⁾ Samples without brown gill larva (control group)

²⁾ Samples with hot-air dried brown dung larvae (experimental group 1)

³⁾ Samples with roasted brown goat larvae (experimental group 2)

⁴⁾ Samples with fried brown goat larvae (experimental group 3)

* Unit: g

1-2. Characteristic analysis method

The characteristics of each wire manufactured in the above 1-1 were analyzed by the following method.

1-2-1. General compositional analysis

The general composition of each wire was measured by the AOAC method. Moisture contents were measured by the atmospheric pressure heating method at 105 ℃, Kjeldahl method for crude protein, Soxhlet extraction method for crude fat, and direct filtration method (550 ℃).

1-2-2. Mineral content measurement

HNO ₃ and H ₂ O ₂ were added and heated in microwave, diluted with 2 ~ 3% HNO ₃ , and then ICP (Optima 7300 DV, Perkin Elmer, England) (see Table 2) .

ICP parameter condition Configuration Condition Device ICP spectrophotometer optima 7300DV Power 1300Watts Plasma torch   Quartz torch Peristaltic pump   1.5 mL / min Nebulizing system   Cyclonic spray chamber + GemCone Nebulizer Argon gas flow rate Plasma argon gas 15 L / min
Auxiliary argon 0.2 L / min
Nebulizer argon gas 0.55 L / min

1-2-3. pH measurement

5 g of the sample of each wire type was taken and 45 ml of distilled water was added thereto, and homogenized with a vortex (Scientific Inductives, Bohemia, New York, USA). 2 The filtrate was filtered with a filter paper and measured with a pH meter (Thermo Electron Corp., Milford, Mass., USA).

1-2-4. Chromaticity measurement

The chromaticity of each wire sample was measured three times by using a colorimeter (Chroma meter CR 400, Minolta, Japan) in a petri dish measuring 20 mm in height and 90 mm in diameter. Lightness, redness, and yellowness of the hunter values were measured three times, and the average and standard deviation of the hunter values were shown. The L, a, and b values of the standard white plate used were 94.27, 0.05, and 1.75, respectively.

1-2-5. Total polyphenol content analysis

Five grams of each line sample was mixed with 45 mL of distilled water and 45 mL of 70% ethanol, and the mixture was extracted at 50 ° C. for 3 hours. The mixture was centrifuged at 2,258 × g for 20 minutes, and the supernatant was used as an analytical sample.

The total polyphenol content of each line was measured according to Singleton et al. (1999). The sample was mixed with 100 μL of Folin-Ciocalteu reagent and allowed to stand at room temperature for 3 minutes. Then, 80 μL of 10% Na ₂ CO ₃ was mixed and allowed to stand at room temperature for 1 hour. Then, the absorbance was measured at 765 nm using a spectrophotometer (Infinite M200, Tecan Austria, Grodig, Austria). Total polyphenol content was determined using gallic acid (Sigma Chemical Co.) as a standard.

1-2-6. Reduction power measurement

The reducing power of each wire was measured according to the method of Srinivasna et al. (2016). 250 μL of 200 mM sodium phosphate buffer (pH 6.6) and 250 μL of potassium hexacyanoferrate (Ⅲ) (10 mg / mL) were added to 250 μL of the above 1-2-5 analytical sample solution and reacted at 50 ° C. for 20 minutes. Then, 10% trichloroacetic acid acid was added. The reaction solution was centrifuged at 3000 rpm for 10 minutes, 500 μL of supernatant was added to 500 μL of distilled water and 100 μL of FeCl ₃ (1 mg / mL), and the absorbance of the reaction solution was measured at 700 nm.

1-2-7. Measurement of DPPH radical scavenging ability

DPPH radical scavenging activity was measured according to the method of Blois MS (1958). 200 μL of a 0.2 mM DPPH solution was added to 50 μL of the analytical sample for 1-2-5, then left at room temperature for 30 minutes, and the absorbance at 517 nm was measured. The activity was calculated by the following equation. As a positive control, ascorbic acid (Sigma, St. Louis, MO, USA) was used for comparison of relative activities.

DPPH radical scavenging activity (%) = (1- (A / B)) 100

A: absorbance of the sample solution group

B: No sample solution added

1-2-8. Preference check

We conducted the first preference test of each line for 50 ordinary people who were confirmed to be consumed. After the first - degree preference test, the second - order test was conducted for 200 people. The test was performed between 3:00 pm and 4:00 pm. Inspectors who participated in the preference test were instructed to go into the water 5 times before the evaluation and to rinse their mouth with purified water every time they tasted the sample. The samples used in the experiment were indicated by the number of three-digit numbers recorded by the random number table, and they were placed in a plastic cup of the same shape and provided to a personal inspection table.

1-3. result

1-3-1. General component

SE0 SE1 SE2 SE3 F -value Moisture content 2.00 ± 0.10 ^ab 2.27 ± 0.15 ^bc 2.50 + - 0.10 ^c 1.93 + - 0.21 ^a 9.37 ^** Crude fat 8.21 ± 0.23 ^a 8.77 ± 0.06 ^b 8.83 ± 0.31 ^b 9.03 + - 0.23 ^b 6.27 ^* Crude protein 18.67 ± 0.32 ^a 19.30 ± 0.20 ^b 19.13 ± 0.25 ^ab 18.80 ± 0.20 ^a 4.16 ^* Ash 3.63 ± 0.06 3.60 ± 0.00 3.67 ± 0.06 3.63 ± 0.06 0.89 ^* Carbohydrate 67.47 ± 0.06 ^d 66.07 ± 0.06 ^b 65.90 + - 0.10 ^a 66.70 + - 0.10 ^c 227.67 ^***

^* Carbohydrate: 100 - (moisture + fat + crude protein + ash)

Mean ± SD, *** p <0.001, ** p <0.01, * p <0.05

In the same line as other ^ad alphabets which means that there is a significant difference at 5% level of significance by the Duncan multiple test

Table 3 shows the results of the analysis of the results of the analysis of the results of the analysis of the seaweed (SE0, control) samples containing no brown larvae and the brown seabream larvae (SE1, SE2, SE3) The results of analysis of general components of three samples.

Moisture contents were highest in SE2-2.50% with roasted brown goat, SE1-2.27% with hot brown gruel, SE0-2.00% with brown gruel, ), And the lowest level of SE3-1.93% (p <0.01).

The highest value of crude fat was the sample with fried brown goat (SE3-9.03%). (SE2-8.83%), which was roasted brown gruel (SE2-8.83%), and hot-air dried brown gruel (SE1-8.77%), while brown gruel was not added Low crude fat content (p <0.05).

The crude protein was the highest (SE1-19.30%) with hot - air dried brown goat. (SE2-19.13%) and roasted brown goat (SE2-19.13%), and fried brown goat (SE3-18.80%) were the lowest among the analyzed samples. %) Showed the lowest value (p <0.05).

The brown duck has its own high protein content (50-53%) (Yoo et al, 2013) and the two samples (SE2, SE3) undergoing heat treatment are destroyed along with protein denaturation during the pretreatment (SE1), which is relatively hot and then hot-air dried.

In the case of ash, the highest value was obtained with roasted brown goat (SE2-3.67%). (SE3-3.63%) and brown seagrass (SE0-3.63%) showed similar values, while hot seaweed brown seagrass (SE1 - 3.60% Showed the lowest value.

The carbohydrate samples (SE0-67.47%) showed the highest value and the fried brown goat-fed samples (SE3-66.70%) and the hot-air dried brown goat-fed samples (SE1-66.07% ), And the lowest value was obtained with roasted brown goats (SE2-65.90%) (p <0.001). It is considered that the result of this study is that the sample (SE0) without brown dough is higher than the brown dough (SE1, 2, 3).

1-3-2. Minerals

SE0 SE1 SE2 SE3 F -value Fe 85.35 ± 3.09 88.00 + 5.04 85.25 ± 3.79 81.02 + - 2.48 1.81 Ca 1488.29 ± 17.29 1507.47 ± 17.14 1477.04 ± 14.11 1484.01 + - 7.46 2.41 K 7205.56 + - 67.69 7228.38 ± 150.38 7252.46 +/- 157.03 7217.36 ± 64.08 0.09 Na 3047.98 + 160.31 3321.56 +/- 375.97 2828.91 + - 375.97 3084.24 + - 399.03 1.24 P 4202.72 + - 6.91 ^b 4229.62 + - 16.66 ^c 4208.41 + - 6.03b ^c 4163.61 + - 14.83 ^a 15.65 ^**

Mean ± SD, ^** p <0.01

Other letters in the ^ac line mean that there is a significant difference at the 5% significance level by the Duncan multiple test

Table 4 shows the results of measurement of mineral content of each line sample.

Fe (iron) was 85.35%, 85.00%, 88.25%, and 81.02%, respectively. The fermented brown dough was added to 85.25% and the fried brown dough was added. The contents of Ca (calcium) were 1488.29%, 1477.04%, and 1484.01%, respectively. The contents of Ca (calcium) were 1488.29%, 1507.47%, and 1477.04%, respectively. K (potassium) showed no significant difference at 7200% from SE0 to SE3. P (phosphorus) was significantly higher than 4202.72% of brown dough, 4229.62% of hot drought brown dough, 4208.41% of roasted brown dough and 4163.61% of fried brown dough P < 0.01).

1-3-3. Chromaticity

SE0 SE1 SE2 SE3 F -value L 74.48 ± 0.88 75.23 + - 1.10 74.94 0.88 74.11 + 1.47 0.60 a 0.56 + 0.09 0.43 + 0.04 0.58 ± 0.06 0.57 + 0.04 3.93 b 17.00 + - 0.38 17.08 + - 0.18 17.07 ± 0.16 17.30 ± 0.14 0.86

Table 5 shows the chromaticity measurement results of each line sample.

The L value (lightness) showed the highest value in the sample with the hot - air dried brown duck (SE1 - 75.23%), and it showed a lighter color than the sample after other pretreatment methods. (SE2-74.94%) and brown dough (SE0-74.48%) were the lowest in the order of roasted brown roast and roasted brown roast. Lightness. This is because when the hot air drying is performed during the pretreatment process, the moisture and fat components in the brown duck are lost to a great extent and the lightness and brightness of the fried or roasted sample are less likely to be lost.

The value (a degree of redness) of the a value (SE2-0.58%) with roasted brown roe was the highest. (SE3-0.57%) and brown dough (SE0-0.56%) were the lowest in the order of fried brown dough (SE3-0.57%) and brown dough (SE1-0.43%). Respectively.

The value of b value (yellow degree) was highest in SE3-17.30% (SE3-17.30%) added with fried brown goat, sample (SE1-17.08%) added with hot-air dried brown goat, (SE-217.07%), and the lowest value (SE0-17.00%) of the sample without brown gruel was the lowest, but no significant difference was found.

Taken together, the chromaticity results indicate that the sample (SE3) with fried brown goat had a low L, b value and influenced the line product. In case of Sunshik, it is likely to have a great influence on preference and sensual characteristics because it is a product that is mixed with a simple drink.

1-3-4. pH

SE0 SE1 SE2 SE3 F -value pH 6.08 ± 0.01 ^a 6.08 ± 0.01 ^a 6.17 ± 0.01 ^b 6.17 ± 0.01 ^b 130.83 ^***

Mean ± SD, ^*** p <0.001

In the same line as other alphabets ^ab means that there is a significant difference at 5% level of significance by the Duncan multiple test

1-3-5. Antioxidant activity

SE0 SE1 SE2 SE3 F -value Total polyphenol 275.16 ± 13.14 ^a 309.85 ± 16.60 ^a 392.33 + - 23.65 ^b 382.77 ± 36.49 ^b 16.55 ^**

Mean ± SD, ^** p <0.01

In the same line as other alphabets ^ab means that there is a significant difference at 5% level of significance by the Duncan multiple test

SE0 SE1 SE2 SE3 F -value DPPH 67.73 ± 1.23 ^a 69.73 ± 2.92 ^a 79.04 ± 0.89 ^b 78.24 + 1.83 ^b 28.35 ^***

Mean ± SD, ^*** p <0.001

In the same line as other alphabets ^ab means that there is a significant difference at 5% level of significance by the Duncan multiple test

SE0 SE1 SE2 SE3 F -value Reducing power 0.46 0.02 ^a 0.46 + 0.01 ^a 0.55 + 0.03 ^b 0.54 + 0.01 ^b 16.98 ^**

Mean ± SD, ^** p <0.01

In the same line as other alphabets ^ab means that there is a significant difference at 5% level of significance by the Duncan multiple test

Tables 7, 8, and 9 show the measurement results of total polyphenol, DPPH radical scavenging ability, and reducing power of each line sample.

Phenolic compounds are secondary metabolites present in plants and can be used as indirect indicators of antioxidant activity. The total polyphenol contents were analyzed. The results showed that the highest value of SE2-392.33% added with roasted brown gorges and the difference of 9.5% with SE3-382.77% Respectively. However, the samples (SE0-275.16%) containing brown duck (SE0-275.16%) and the samples containing hot air dried brown duck (SE1-309.85%) showed lower values than roasted brown duck (SE2) and fried brown duck (SE3) (p < 0.01).

DPPH is a safe free radical and has the maximum absorbance near 517 nm due to non-covalent electrons. When electrons or hydrogen are received, the absorbance decreases in the vicinity of 517 nm. The DPPH radical scavenging ability of each line sample was compared with that of the brown dough (SE1-69.73%) and the brown dough (SE3-67.73%), 78.24%) and roasted brown goat (SE2-79.04%), respectively (p <0.001). As a result, higher activity values were obtained in the brown seaweeds (SE1, 2, 3) than in the brown seaweeds (SE0), among which roasted brownish seaweeds (SE2-79.04%) were the highest (P <0.001), respectively.

The absorbance value of the reducing power means the reducing power of the sample, and the higher the absorbance value, the higher the antioxidant activity. As a result, SE0-0.46% and SE3-0.54%, respectively, showed similar values in the case of SE0- .46% and SE1-0.46%, respectively. ) And roasted brown goats (SE2-0.55%) showed similar values (p <0.01).

As a result of analysis of the antioxidant activity results, all three polyphenol contents, DPPH radical scavenging ability and reducing power, including brown duck (SE1, 2, 3) were higher than SE0 without brown duck (SE2) with roasted brown goats was the highest.

Therefore, it is possible to develop functional foods and nutritionally balanced foods with antioxidant activity when they are used in the development of sun food.

1-3-6. Likelihood

SE0 SE1 SE2 SE3 F -value Exterior 6.14 ± 0.90 ^c 4.96 ± 1.00 ^a 5.07 ± 1.02 ^a 5.46 + 1.04 ^b .000 ^*** Flavor 6.05 ± 0.90 5.87 ± 0.93 5.76 ± 1.00 5.78 ± 1.07 .398 flavor 5.67 ± 0.99 ^a 5.76 ± 0.97 ^ab 6.12 ± 0.66 ^c 6.05 ± 0.94 ^bc .024 ^* Texture 6.05 ± 0.79 ^b 5.48 ± 1.04 ^a 5.82 ± 0.85 ^b 5.83 ± 0.86 ^b .010 ^* Overall likelihood 5.87 ± 0.97 ^ab 5.59 ± 0.78 ^a 6.28 ± 0.45 ^c 6.12 ± 0.83 ^bc .000 ^***

Mean ± SD, ^* p <0.05 ^** p <0.01 ^*** p <0.001

Other letters in the ^ac line mean that there is a significant difference at the 5% significance level by the Duncan multiple test

Table 10 shows the results of the preference test for each line.

(SE0-6.14) showed the highest preference and brown algae (SE1-4.96) with hot air drying showed the lowest preference (p < Lt; 0.000).

Samples (SE0-6.05), which did not contain brown larvae, showed the highest preference, while the samples with roasted brown larvae (SE2-5.76) showed the lowest preference, and the taste of roasted brown larvae (SE2-6.12) showed the highest preference and the samples without addition of brown larvae showed the lowest preference (p <0.024).

(SE0-6.05) showed the highest preference and the samples with hot-air dried brown larvae (SE1-5.48) showed the lowest preference and showed significant difference (p &Lt; 0.10).

(SE2-6.28) with roasted brown goat larvae (SE2-6.28), and those with fried brown goat larvae (SE3-6.12), brown duck larvae (SE0-5.87) (SE1-5.59), followed by hot - air dried brown larvae (p <0.000).

Claims (5)

A step of boiling a brown goat larva;
Frying the boiled brown goat larvae at 40 to 50 DEG C for 5 to 20 minutes;
Pulverizing the roasted brown larvae; And
And mixing the powdered brown gill larva with a food material powder. The method according to claim 1,
Wherein the boiling step boils the brown gill larva in water together with celery, green onion, lemon, garlic, red pepper, sardine, and parsley to remove odor of the brown gill larva. The method according to claim 1,
Wherein the food material powder is obtained by pulverizing one or more food ingredients selected from the group consisting of grains, vegetables, fruits, seaweeds, meat, and fish. The method of claim 3,
Wherein the food material powder is barley, yulmu, black bean, soybean, brown rice, corn, pea, cabbage, sesame, perilla, kelp and chestnut powder. The method according to claim 1,
Wherein the mixing step comprises mixing 1 to 10% by weight of the powdered brown gill larva.

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