KR20190066461A - Edible insect of artificial feed manufacture method using red ginseng residue - Google Patents

Abstract

The present invention relates to an artificial edible insect feed manufacturing method using red ginseng meal. To this end, a mixture is prepared by mixing purified water, the red ginseng meal, broadleaf tree sawdust, barn-grass barnyard grass, limestone and salts, fermentable sugars and soybean meal, and the mixture is fermented to completion.

Description

Technical Field [0001] The present invention relates to a method for producing an edible insect artificial food using red ginseng roots,

The present invention relates to a method for preparing an edible insect artificial food using red ginseng roots. More specifically, the present invention is characterized in that productivity is improved by feeding artificial food containing red ginseng to reduce mortality and the like during production of larvae.

An insect is a creature with great interest as a future resource in many countries. Especially insects are one of the most important resources that can solve the food shortage of the future. It is rich in protein, low in fat, and has recently been developed in many countries, such as insect dishes and canned foods. Insect species worth edible resources are estimated to be 3,600 species worldwide, and about 370 insects are currently used for edible purposes. Japan uses 177 kinds of aquatic insects such as grasshoppers, bee larvae, silkworms, and insects, and China has 177 species such as lotus, anthracite, longevity wasp, largemouth larvae, They also use a wide variety of insects such as beetles, bees, water dragons, ants, antlers, dragonflies, crickets, cicadas, celestial mites, matings and worms. In addition, the US, Canada, France and many other countries is also a field of interest.

In Korea, locusts such as locusts and silkworm pupa are used only as edible insects, and other insects are recognized as abominable foods, which makes development difficult.

Therefore, the government plans to inject a budget of KRW 9.6 billion by 2015 into the development of functional medicine materials using insecticide and pharmacological and safety tests for insecticide materialization as part of the plan to activate the insect industry. Thus, a variety of methods must be developed to produce insects from foods, health supplements, and pharmaceuticals at insect farms.

On the other hand, red ginseng refers to ginseng of pale yellow-brown ginseng, which is made from 6-year-old root ginseng produced in designated cultivation area of designated ginseng by selecting good quality ginseng and cooking and drying it by special processing technique so as to be easily absorbed into human body.

Red ginseng produces only special ingredients of red ginseng such as maltol which is excellent in anti-aging effect and ginsenoside-Rh2 and panaxitriol which suppress cancer cell proliferation during production, and even if it is preserved for a long time, It rarely happens.

In particular, red ginseng contains the most saponins. Such red ginseng has been known to lower cholesterol levels, prevent arteriosclerosis, and has excellent efficacy of fatigue recovery, tonus reduction, heart rate reduction, and immunity enhancement. The red ginseng residue, which is a solid component remaining after preparing the above extract of red ginseng, contains about 40% of red ginseng component.

Research on the active ingredients contained in the red ginseng roots has been actively carried out in recent years, when such red ginseng roots are used as food for larvae such as long-lived beetles and flowerless larvae.

Korean Patent Publication No. 2012-0085411 Korean Patent Publication No. 2011-0131718

Accordingly, the present invention aims at reducing the mortality caused by viruses and pathogenic bacteria during insemination and production of insects by using the red ginseng component remaining in the red ginseng root, which is a byproduct after the extraction of red ginseng extract, And to provide a method for producing an edible insect artificial food which can enhance the nutritional value.

Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide an edible insect artificial food using red ginseng roots, which comprises 100 parts by weight of purified water, 30 to 40 parts by weight of red ginseng, 130 to 150 parts by weight of hardwood sawdust, 10 to 20 parts by weight of fermentation sugar, 8 to 12 parts by weight of fermenting saccharides, 0.8 to 1.2 parts by weight of limestone and salts, and 15 to 25 parts by weight of soybean meal are mixed to prepare a mixture.

Also, the water content of the mixture is 65 to 75 parts by weight per 100 parts by weight of the mixture.

Further, to 100 parts by weight of the mixture, 3 to 7 parts by weight of at least one probiotic selected from the group consisting of Lactobacillus acidophilus, Aspergillis orzeuria, Saccharomyces cerevisiae and Streptomyces thermophilus and 3 to 7 parts by weight of a lactic acid bacteria culture solution 1 To 5 parts by weight of the composition is inoculated and fermented.

The lactic acid bacteria culture solution is prepared by inoculating lactic acid bacteria into an MRS broth medium having a pH of 6.2 to 6.8 and culturing the cells at 32 to 37 ° C for 40 to 50 hours.

Accordingly, the present invention provides an artificial diet having high antimicrobial activity and antioxidative activity by producing artificial food using the red ginseng component, the probiotics, and the lactic acid bacterium culture solution remaining in the ginseng roots as raw materials .

In addition, the development of artificial food utilizing fermentation and red ginseng roots can improve productivity by lowering the mortality rate due to in-season breeding and year-round production, and contributing to the activation and diversification of the insect industry.

1 is an actual photograph of an edible insect artificial food according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to FIG.

Red ginseng , Hardwood sawdust, Cornflower , Fermentable sugars, limestone, Soybean meal  And Purified water  Step of mixing to make mixture

Hereinafter, the materials of the mixture will be described.

The red ginseng root is characterized by containing a large amount of active ingredients such as red ginseng saponin and acid polysaccharide which are effective for enhancing the immunity, activating the biorhythm, enhancing the stamina, and improving the intake rate of feed (artificial food). For reference, the red ginseng to be the material of the mixture is most preferably in a water-containing state in which the water content is 80 to 85 parts by weight.

Hardwood sawdust is a basic food for larvae such as slugs and longevity beetles. The above-mentioned hardwood sawdust occupies about 14 parts by weight of the total sawdust and is utilized as a substitute for artificial cultivation of shiitake mushroom.

Cranberry can be classified as bran, rice bran, scalp, etc. It is a by-product of cereal milling, milling and vein, and is widely used as livestock feed. There is usually a lot of protein, but it is poor in amino acid composition, so there is a lot of phosphoric acid, less calcium, and a lot of vitamin B, but there is less A · D and overall palatability of livestock is high.

Fermentable sugar is a type of saccharides. Sugar such as glucose, fructose, sucrose and disaccharide sugar, and glucose are easily fermented in monosaccharide, and fermentable saccharide is called fermentable saccharide.

Limestone is a CaCO ₃ -based aqueous rock and is the most widely used minerals of CaO-based feedstock. Salts are salt, also commonly called sun-salt, and are very common and common, so a detailed explanation is omitted.

Soybean meal is a kind of high quality vegetable protein feed which is the most widely used currently used.

The weight parts of the materials of the mixture are 30 to 40 parts by weight of red ginseng, 130 to 150 parts by weight of hardwood sawdust, 10 to 20 parts by weight of husks, 8 to 12 parts by weight of fermenting saccharides, 0.8 to 1.2 parts by weight of limestone and salts, And 15 to 25 parts by weight of soybean meal.

When the amount of the red ginseng is less than 30 parts by weight, the effect of the red ginseng is not easily generated. When the amount of the red ginseng is more than 40 parts by weight, the fragrance of the red ginseng becomes too dark.

When the hardwood sawdust is less than 130 parts by weight, the attachment effect is insignificant. When the weight exceeds 150 parts by weight, the water content of the whole mixture is lowered.

If the weight is less than 10 parts by weight, the effect of the addition is insignificant, and if it exceeds 20 parts by weight, the mixture becomes dry.

When the fermentable saccharide is less than 8 parts by weight, the effect of addition is not exhibited. If the amount is more than 12 parts by weight, the fermentation time may be prolonged.

The range of parts by weight of limestone and salt is the result of many accumulated experiments and data.

When the soybean meal is less than 15 parts by weight, there is no addition effect, and when the soybean meal is more than 25 parts by weight, the mixture is greasy.

When the mixture is composed of each of the above-mentioned weight parts, the relative humidity of the mixture is 65 to 75%, and most preferably 68 to 72%. Thus, it may be desirable to administer purified water to the mixture to produce the most nutrients when artificial food is prepared at the relative humidity in the above range and fed to insects.

When the above-mentioned materials are mixed to form a mixture, the mixture should be inoculated with the culture solution of the lactic acid bacteria. Preferably, the lactic acid bacteria culture solution is prepared by inoculating a lactic acid bacteria strain into an MRS broth medium having a pH adjusted to 6.2 to 6.8 and culturing at 32 to 37 ° C for 40 to 50 hours. In this way, the prepared mixture of lactic acid bacteria is inoculated into the mixture. If the time and temperature are less than 40 ° C and 32 ° C, the efficiency is low due to the short time and the inoculation temperature. If the temperature exceeds 37 ° C and 50 hours, the temperature deteriorates due to the high temperature.

At this time, the inoculation after the adjustment of the viable cell count of the culture medium to 10 ⁵ to 10 ⁶ CFU / g is suitable for improvement of fermentation period and organic acid content of red ginseng roots. The inoculation amount of the culture liquid is preferably 1 to 5 parts by weight of the total weight of the artificial food. If the amount of the inoculum is less than 1 part by weight, the fermentation period of the organic acid fermentation is increased. If the amount is more than 5 parts by weight, the fermentation period is shortened.

Further, to 100 parts by weight of the mixture are added Lactobacillus acidophilus, Aspergillus oryzae, Saccharomyces cerevisae, and Streptococcus thermophilus ) Is further preferably added to 3 to 7 parts by weight of at least one probiotic agent selected from the group consisting of: If the amount of the probiotics is less than 3 parts by weight, the added effect is too small, and if the amount exceeds 7 parts by weight, the fermentation time may be prolonged due to excessive probiotics.

Then, yeast inoculation is carried out. As the fermenting yeast, 1 to 3 parts by weight of saccharomyces cerevisiae or natural yeast is inoculated to 100 parts by weight of the mixture.

The mixture prepared through the above process is fermented to complete artificial food. Hereinafter, the fermentation process will be described.

Lt; RTI ID = 0.0 > 25-35 C < / RTI > for 22-26 hours

The mixture is sealed and stored at 25 to 35 ° C for 22 to 26 hours, and the fermented product is first fermented and stored to produce a primary fermented product. If the above temperature and time are fermented at less than 25 ° C and less than 22 hours, fermentation will not be fully performed, which is undesirable. If the temperature exceeds 35 hours and 26 hours, the useful components of the mixture may deteriorate. For reference, the most preferred time and temperature is 30 ° C for 24 hours.

The primary fermented primary The fermented product  A step of secondary fermentation at 40 to 50 DEG C for 22 to 26 hours

The primary fermented primary fermentation as described above is filtered with a filter having a diameter of 0.01 to 0.05 mm, and the resulting fermented product is subjected to secondary fermentation at a temperature of 40 to 50 ° C for 22 to 26 hours under sealing conditions in a bag and a container, It is the stage of making. The temperature and time are best at 45 ° C for 24 hours.

Fermenting the secondary fermented mixture at 60 to 70 DEG C for 65 to 75 hours ;

The secondary fermented secondary fermentation product as described above is filtered with a filter having a diameter of 0.01 to 0.05 mm and sealed at 60 to 70 ° C for 65 to 75 hours to produce a tertiary fermented product. The most preferable temperature and time in the range of temperature and time are most suitable at 65 DEG C for 72 hours.

The fermentation of the third fermented mixture at 30 to 40 DEG C for 4 to 10 hours for 200 to 280 hours

As described above, the third fermented fermented product is filtered with a filter having a diameter of 0.01 to 0.02 mm, sealed at 30 to 40 ° C for 200 to 280 hours, fermented under anaerobic conditions to obtain a pH of 4 to 4.5, To complete artificial food. The most desirable temperature and time is most suitable at 35 DEG C for 240 hours.

The fermented product after fermentation as described above is housed in a certain container and fed to larvae such as long-lived beetles.

Example

To 100 parts by weight of purified water were added 140 parts by weight of hardwood sawdust, 20 parts by weight of rootstock, 10 parts by weight of fermentable sugar, 8 parts by weight of limestone and salt, 20 parts by weight of soybean meal and 40 parts by weight of red ginseng, , Secondary, tertiary and 4th aliquots were fermented to produce artificial food, which was fed to edible insects such as flowering and long beetle larvae.

Measurement example

The artificial food according to the embodiment of the present invention and the larvae generally sold were fed through an artificial food fermenter and the mortality was measured by opening the breeding box at a predetermined time interval.

  Opening time  Example (artificial food)   Comparative Example (larva feeding)    0 hours     0%     0%    6 hours     0%    12%   12 hours     0%    30%   18 hours     0%    42%   24 hours     0%    60%   30 hours    12%    83%

As can be seen from the above Table 1, the mortality of larvae such as white spotted flowers and long-lived beetles can be reduced and the life of the larvae can be prolonged.

Sensory evaluation

The effects of feeding red ginseng roots on the productivity of laying hens were investigated as a result of feeding artificial food of the red ginseng roots produced according to the examples of the present invention to flower ignorance and longevity beetle. The efficacy of the red ginseng roots was evaluated by feeding about 3% of red ginseng roots for 8 weeks, and the results are shown in Table 2 below.

The experimental group fed with red ginseng showed better scattering productivity than the control group without red ginseng. (Mean ± standard deviation)

    Control group   Red ginseng poultry  P value  Spawning Productivity (%)   83.87 ± 0.32   89.57 + - 1.62  0.026  Food intake (g)   12.45 + - 0.32   10.25 + -0.23  0.039  Feeding efficiency    2.45 ± 0.08    2.10 ± 0.20  0.035

Claims (4)

A method for producing artificial food of edible insects using red ginseng roots,
The artificial food manufacturing method is characterized in that 30 to 40 parts by weight of red ginseng, 130 to 150 parts by weight of hardwood sawdust, 10 to 20 parts by weight of cornstalks, 8 to 12 parts by weight of fermenting saccharides, 0.8 to 1.2 parts by weight of limestone and salts And 15 to 25 parts by weight of soybean meal are mixed to prepare a mixture, and the mixture is fermented to complete an artificial food preparation method using edible insects.
The method according to claim 1,
Wherein the relative humidity of the mixture is 65 to 75 parts by weight per 100 parts by weight of the mixture.
The method according to claim 1,
To 100 parts by weight of the mixture, 3 to 7 parts by weight of at least one active ingredient selected from the group consisting of Lactobacillus acidophilus, Aspergillis orzeuria, Saccharomyces cerevisiae and Streptomyces thermophilus, and 1 to 5 parts by weight of a lactic acid bacteria culture By weight, and then fermented by inoculation. The method for producing artificial food of edible insects using red ginseng roots. The method of claim 3,
Wherein the culture medium for lactic acid bacteria is prepared by inoculating lactic acid bacteria into an MRS broth medium having a pH of 6.2 to 6.8 and culturing the mixture at 32 to 37 ° C for 40 to 50 hours to prepare artificial food for edible insects.


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