KR20190076150A - Method for Manufacturing Edible Products using White Spotted Flowers Larvae - Google Patents

Abstract

Provided by the present invention is an edible product producing method using protaetia brevitarsis seulensis. The present invention includes: a cicada larva powder preparing step (S110) of collecting, cutting, and drying protaetia brevitarsis seulensis larvae and then, powdering the larvae; an edible mixture preparing step (S120) of preparing 8-12 wt% of cicada larva powder, 28-32 wt% of lactose, 10-13 wt% of refined glucose, 2-3 wt% of fructooligosaccharide, 26-30 wt% of crystalline cellulose, 9-11 wt% of edible dry yeast, 1-2 wt% of xylitol, and the rest of a functional taste enhancer and then, sorting and evenly mixing the same to prepare an edible mixture including cicada larva powder; a step (S130) of producing a finely powdered edible mixture to secure a powder level suitable for texture and tablets by filtering the edible mixture including the cicada larva powder; a chewable edible product producing step (S140) of molding the finely powdered edible mixture obtained in the previous step (S130) in a shape suitable for eating, and tableting the same in a shape of tablets; and a posttreatment processing step (S150) of calculating the chewable edible products formed in the previous step (S140) at a predetermined amount, injecting the chewable edible product into a sealing container, and sealing the container. The present invention is able to provide nutritional ingredients capable of improving health.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing edible products using white spotted flowers,

The present invention relates to an edible product using white spotted flowers, and more particularly to a white spotted flower, which is a kind of high-protein food, and which can provide a nutritious food for the public The present invention relates to a method for producing an edible product using white spotted flowers.

Today, modern people are enjoying various foods. The food of modern people is manifested as the development of society, the problem of basic food and shelf, and the social phenomenon which emphasizes their individuality and development, securing various leisure time and pursuing diverse foods.

Today, food resources are not limited to mainstream food such as traditional rice or wheat, but are expanded to genetically modified food by genetic engineering techniques.

Conventional rice or wheat farming shows the limitations of its production efficiency due to the abuse of chemical fertilizers used to increase production and the abuse of harmful insecticides and fungicides used to prevent harmful insects and diseases to crops have.

On the other hand, genetically modified food can not yet be identified as having an effect on its use, and it is likely that it will appear slowly over several generations in the future, and it is premature to use or allow it in full.

In addition, today, food resources exist as livestock products that feed on agricultural products and are used as a source of protein. The mass consumption of these livestock products is sufficient for the people to function as a protein source, but it can not be neglected that about one-third of the produced agricultural products are consumed as livestock food.

Furthermore, the occurrence of methane gas and carbon dioxide emissions from livestock during cattle breeding is not likely to be taken lightly with regard to the problem of global warming. As the consumption of livestock products increases, more and more agricultural products must be produced in order to increase livestock products, further deepening the problem of global warming.

As a result, it can be seen that it is necessary to pioneer the way of protein supply of the people without increasing consumption of livestock products.

From this point of view, protein content is more than twice that of meat, and it is imperative that food resources of insects rich in minerals, essential amino acids, and vitamins are turned into food products. In addition, since most of the insects are composed of water-soluble fats, the absorption rate of the insects to the human body is also known to be very good. Therefore, techniques for using insects as food are increasing.

However, the development of edible products using insect known to date seems to end only by pulverizing insects, liquefying them, or using them with vegetable materials such as mulberry leaves.

Korean Patent Registration No. 10-1493916 (registration deadline: Feb. 10, 2015); Korean Patent Registration No. 10-1622784 (registration date: May 13, 2016); Korean Patent Registration No. 10-1627075 (registration date: May 27, 2015); Korean Patent Registration No. 10-1698330 (Registration Date: January 16, 2017); Korean Patent Publication No. 10-2016-128113 (filed on Nov. 11, 2016); Korean Patent Publication No. 10-2017-134032 (filed on December 6, 2017);

The present invention is to solve the problems of the prior art, and includes a white spotted flower which is a type of high-protein food, and is a white spotted flower that can be enjoyed by the general public and can supply nutrients for promoting the public health. And a method for producing an edible product using the same.

A method for producing an edible product using white spotted flowers according to the present invention comprises: preparing a slug powder (S 110) prepared by picking up a white spotted flower larva, drying and then pulverizing it; Wherein the composition comprises 8 to 12% by weight of a slug powder, 28 to 32% by weight of lactose, 10 to 13% by weight of purified glucose, 2 to 3% by weight of fructooligosaccharide, 26 to 30% by weight of crystalline cellulose, 1 to 2% by weight of xylitol, and the balance of a functional taste enhancer and then uniformly mixing them to prepare an edible mixture containing slug powder (S 120); (S 130) preparing a finely pulverized edible mixture which is obtained by filtering the edible mixture containing the slug powder so as to secure a powdery degree suitable for tableting and texture; (S 140) a chewable edible product which is formed into a shape and shape suitable for edible use, and which is finely ground in the shape and shape of the tablet; A post-treatment process step (S 150) in which a chewable edible product formed in the previous stage is calculated in a predetermined quantity and is injected into a sealed container and sealed; .

The present invention may include any one or two or more selected from the group consisting of silicon dioxide, magnesium stearate, hpmc, amino acid mixed preparations and the like as the above-mentioned functional taste enhancer.

According to the present invention, it is possible to obtain tablets using white spotted mushroom slugs which are simple to tast and can secure various nutrient sources.

Since the present invention is manufactured in the form of refined grains in the shape of the outer appearance, it does not remind the shape or shape of the gum, and is different from the type of food using the conventional insect, .

In addition, since the present invention is a chewable tablet type rather than a dried material or powder, it has no apparent irreversibility, has a high preference, is easy to carry, and is easy to ingest.

In addition, since the purified edible product obtained by the above production method contains not only the high protein of the slugs but also the fat which is easily absorbed by the human body, the protein and lipids obtained from the livestock product There is also an advantage in securing a nutritious nutrient for the human body.

Hereinafter, the present invention will be described in more detail and in detail. It is apparent that the present invention is not limited to the specific numerical values or concrete examples provided by the present invention, but is only for the purpose of illustrating the technical idea of the present invention in more detail as a preferred embodiment of the present invention. Further, in the specification of the present invention, a detailed description will be omitted of parts that are well known in the technical field and can be easily created by a person having ordinary skill in the art.

The present invention includes a step (S 110) of preparing a white spotted spotted slug powder.

The preparation step (S 110) of the white spotted sporebill powder starts through the step of collecting the white spider moth caterpillars. It is known that white spotted flowers are usually collected from the roofs of thatch, but nowadays, they are raised and sold in farmhouses as a means of farm household income, and it is known that protein content is 55 ~ 60% as nutritionally high protein foods. have. White spider mite larvae are picked up, slaughtered for 2-3 days, put in hot water to kill, then washed and dried.

The dried larvae are pulverized, and the method of pulverization is not particularly limited. The powder of the larvae is preferably in the range of 70 mesh to 100 mesh, more preferably 80 mesh to 90 mesh. When the size is less than 70 mesh, the mouth feel is deteriorated. When the size is more than 100 mesh, there is a tendency that there is not a big difference in texture. In addition, when the larvae are not pulverized, it is difficult for ordinary people to tasting them, and it is difficult to develop them into edible products and commercialize them.

The present invention includes a step (S 120) of preparing an edible mixture containing white spotted blossom slug powder.

The step of preparing the edible mixture (S 120) comprises 8 to 12% by weight of the slug powder. When the slug powder is contained in an amount of not more than 8% by weight of the total edible mixture, the content of the high protein is low, while the content of the slug powder is not less than 12% by weight It is not suitable because it does not provide a proper taste for the tasting.

The step (S 120) of preparing the edible mixture includes 28 to 32% by weight of lactose. Lactose is a disaccharide in which one molecule of glucose and one molecule of galactose are linked by glycosidic bonds. It is a characteristic component of lactose and is known to contain about 5% of lactose in all mammals. The lactose is present as a disaccharide when tasted, but is converted into glucose and galactose when it reaches the inside of the human body, so that it plays a role of providing a sweet taste without being sweetened at the time of tasting. It also plays a role in offsetting the tastes of the slugs powder. When the lactose is contained in an amount of not more than 28% by weight of the total edible mixture, the delicate taste is weakened. However, when the lactose is contained in an amount of not less than 32% by weight, .

The preparation of the edible mixture (S 120) comprises 10 to 13% by weight of purified glucose. Purified glucose is concentrated glucose, which is dried and processed powdery glucose. Refined glucose provides sweetness. When the purified glucose is contained in an amount of not more than 10% by weight of the total edible mixture, the sweet taste is weakened. On the other hand, when the purified glucose is contained in an amount of not less than 13% by weight,

The step of preparing the edible mixture (S 120) comprises 2 to 3% by weight of fructooligosaccharide. Fructo-oligosaccharides activate bifidobacteria and the like in the large intestine to promote peristaltic movements of the intestines and improve physiological activity. Fructo-oligosaccharides, when tasted, are hardly hydrolyzed by gastric acid and go down to the large intestine where they are fermented by intestinal bacteria. Short-chain fatty acids produced as a result of fermentation acidify the intestinal environment and act as an easy energy source for intestinal bacteria. Therefore, harmful bacteria are reduced and beneficial bifid bacteria and the like are remarkably increased, and intestinal microflora is changed. When the fructooligosaccharide is contained in an amount of less than 2% by weight of the total edible mixture, the activation efficiency of bifidobacteria in the large intestine is weakened. However, when the fructooligosaccharide is contained in an amount of not less than 3% by weight, Not suitable.

The step (S 120) of preparing the edible mixture includes 26 to 30% by weight of crystalline cellulose. Crystalline cellulose is an off-white crystalline powder with white odor and taste, but it plays a role of enhancing the accuracy of the product and increasing the hardness of the tableted tablet product. Crystalline cellulose is mainly used as a stabilizer or an emulsifier. However, since the present invention enhances the stability of the product and the hardness of the product, it is quite different from the function used in conventional edible products. It is believed that crystalline cellulose is a dietary fiber agent that helps the powders of each component function as binders to each other when the powdery mixture is pressed and tableted. It is believed that due to its function as a binder, it improves the stability and improves the hardness of the edible product after it is tableted. In addition, the crystalline cellulose is nutritionally absorbed by the human body and functions as a dietary fiber, so that it seems that at least three or more functions are simultaneously carried out. When the crystalline cellulose is contained in an amount of not more than 26% by weight of the total edible mixture, when the tablet is tableted by a tableting machine, its hardness is weak and it tends to be easily crumbled. On the other hand, , It gives a relatively firm feeling, so the texture is not good and is not suitable.

The preparation of the edible mixture (S 120) includes 9-11 wt% of edible dry yeast. The edible dry yeast is a dried yeast, which is dried in a rotary dryer or a band drier at 30 to 40 ° C in dry air or spray-dried to a powder so as not to kill the yeast. The water content is preferably 10% or less. The edible dry yeast is primarily intended to provide a savory taste, but it also has a secondary purpose of imparting to the edible mixture the vitamins, amino acids, minerals, etc. contained in the yeast cells. Such edible dry yeast may include those used as yeast for food, such as beer dry yeast. When the edible dry yeast is contained in an amount of not more than 9% by weight of the total edible mixture, the refined taste is poor. On the other hand, when the edible dry yeast is contained in an amount of not less than 11% by weight,

The preparation of the edible mixture (S 120) comprises 1 to 2% by weight of xylitol. Xylitol is known to be effective in preventing tooth decay and is known to be a natural five-sugar alcohol, a sugar substitute sweetener. Xylitol inhibits the growth of S. mutans, a typical cavity-inducing bacteria, reduces plaque formation on the surface of teeth, and reduces acid production in the plaque to prevent tooth decay. In addition, the xylitol simultaneously performs the function of further enhancing the sweet taste of glucose and lactose as described above. When xylitol is contained in an amount of not more than 1% by weight of the total edible mixture, the effect of preventing tooth decay is insignificant. On the other hand, when the amount of xylitol is more than 2% by weight, the effect of preventing tooth decay is not added, .

The step of preparing the edible mixture (S 120) includes the remaining ingredients as a functional signature enhancer. The functional taste enhancer enhances the overall flavor, taste and smell when the white spotted blossom grass slurry is incorporated into an edible product, thereby enhancing the overall taste, smell, and the like, . Examples of the enhancer include a silicone dioxide, magnesium stearate, HPMC (hydroxypropyl methylcellulose), an amino acid mixture, and the like. Such a functional taste enhancer may be used in a range of about 1% to 12% by weight based on the total edible mixture, and the range of application may vary depending on the content of the above-mentioned components. The silicon dioxide is a colorless transparent solid that acts as a lubricant to prevent the edible mixture from sticking inside the tablet machine when tableted and gives the tablet a gloss on the surface of the tablet. The magnesium stearate is a white light powder which improves the flowability of the powder and improves the workability. The HPMC (hydroxypropylmethylcellulose) is a powder of a yellowish fibrous phase, and plays a role of a binder of raw material together with the crystalline cellulose.

The present invention includes a step (S 130) of preparing a finely pulverized edible mixture so that an edible mixture of a pre-stage system is sieved to secure a powdery degree suitable for tableting and texture.

The preparation step (S 130) of the finely pulverized edible mixture sieves the edible mixture obtained in the previous step (S 120) to obtain a fine powder. The powder of the fine powder is preferably 60 mesh to 100 mesh, more preferably 70 mesh to 90 mesh. When the above-mentioned edible mixture is less than 60 mesh, it is not preferable because it is difficult to feel a soft texture when a general person tastes. On the other hand, when it is 100 mesh or more, a smooth texture is provided, but the strength of the tablet is weakened Can not do it.

The preparation step (S 130) of the finely pulverized edible mixture may be performed by filtering the edible mixture obtained in the previous step (S 120) on an automated screen (sieve) or by an operator manually.

The present invention includes a step of manufacturing a chewable food product (S 140) in which the finely pulverized edible mixture obtained in the previous step (S 130) is shaped into a shape and shape suitable for edible food, .

The manufacturing step (S 140) of the chewable edible product is such that the finely pulverized edible mixture is put into a tablet machine and pressurized to produce a rectangular edible product. Tablets may utilize devices that are commonly used and may proceed in a manner that is used in the health food industry.

The present invention relates to a post-treatment process step (S 150) in which a chewable food product is completed, a quantity of which is calculated in a predetermined quantity, and is injected and sealed in a sealed container; .

The post-treatment process step (S 150) puts the chewable food product into a bottle, a plastic container or a corresponding sealed container in a unit of 30 tablets, 60 tablets, 100 tablets, or 200 tablets and closes them. Such a post-treatment process may proceed in a conventional manner.

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

≪ Example 1 >

3 kg of white spotted flower larvae were obtained from the farmhouse, fasted and killed, and 1 kg of the grub powder was prepared. This was mixed with 3 kg of lactose, 1.24 kg of purified glucose, 0.24 kg of fructooligosaccharide, 2.79 kg of crystalline cellulose, 1.0 kg of beer dry yeast, 0.06 kg of beer dry yeast, 0.16 kg of xylitol, 0.17 kg of silicon dioxide as a functional sign enhancer, 0.15 kg of magnesium stearate and 0.17 kg of HPMC, and passed through a screen to obtain 80 mesh powder. The powdered mixture was put into a tablet machine and pressed to obtain a chewable tablet having a thickness of 5 mm. Some of the chewable tablets were selected and their properties and sensory tests were conducted by the general public. The remaining chewable tablets were put into bottles in 60 units and sealed.

≪ Comparative Example 1 >

In Example 1, 1 kg of the slug powder was prepared, which was mixed with 3.2 kg of lactose, 1.4 kg of purified glucose, 0.24 kg of fructooligosaccharide, 2.0 kg of crystalline cellulose, 1.10 kg of edible dry yeast, 0.17 kg of beer dry yeast, , 0.27 kg of silicon dioxide, 0.25 kg of magnesium stearate and 0.17 kg of HPMC as a functional enhancing agent, and then the same procedure was repeated thereafter. The obtained chewable tablets were subjected to a sensory test by an ordinary person, and the results were summarized in Table 1 below.

≪ Comparative Example 2 >

In Example 1, 1 kg of the slug powder was prepared and was mixed with 3.2 kg of lactose, 1.34 kg of purified glucose, 0.24 kg of fructooligosaccharide, 2.80 kg of crystalline cellulose, 0.55 kg of edible dry yeast, 0.05 kg of beer dry yeast, , 0.20 kg of silicon dioxide, 0.25 kg of magnesium stearate and 0.17 kg of HPMC as a functional enhancing agent were mixed uniformly and then the same procedure was followed. The obtained chewable tablets were subjected to a sensory test by an ordinary person, and the results were summarized in Table 1 below.

≪ Comparative Example 3 >

In Example 1, 1 kg of the slug powder was prepared, which was mixed with 2.8 kg of lactose, 1.8 kg of purified glucose, 0.21 kg of fructooligosaccharide, 2.60 kg of crystalline cellulose, 0.90 kg of edible dry yeast, 0.08 kg of beer dry yeast, , 0.15 kg of silicon dioxide, 0.15 kg of magnesium stearate, and 0.17 kg of HPMC as a functional enhancer, and then the same procedure was followed. The obtained chewable tablets were subjected to a sensory test by an ordinary person, and the results were summarized in Table 1 below.

≪ Comparative Example 4 >

In Example 1, 1 kg of the slug powder was prepared, which was mixed with 3.0 kg of lactose, 1.0 kg of purified glucose, 0.24 kg of fructooligosaccharide, 2.90 kg of crystalline cellulose, 1.10 kg of edible dry yeast, 0.10 kg of beer dry yeast, 0.17 kg of silicon dioxide, 0.15 kg of magnesium stearate and 0.18 kg of HPMC as a functional enhancer, and then the same procedure was repeated thereafter. The obtained chewable tablets were subjected to a sensory test by an ordinary person, and the results were summarized in Table 1 below.

≪ Comparative Example 5 >

In Example 1, 1 kg of the grub powder was prepared, which was mixed with 2.8 kg of lactose, 1.10 kg of purified glucose, 0.20 kg of fructooligosaccharide, 3.37 kg of crystalline cellulose, 0.90 kg of edible dry yeast, 0.03 kg of beer dry yeast, , 0.15 kg of silicon dioxide, 0.15 kg of magnesium stearate and 0.15 kg of HPMC as a functional enhancer, and then the same procedure was followed. The obtained chewable tablets were subjected to a sensory test by an ordinary person, and the results were summarized in Table 1 below.

The sensory test was carried out on the chewable tablets obtained in Examples 1 to 5. The object of the present invention is to make it possible for ordinary people to taste white spider mushroom slugs naturally. It was mainly based on sweetness, flavor, and taste, and emphasized the texture of the tablets in their mouths when chewed.

The results of the respective examples and comparative examples were as shown in Table 1 below.

 Example 1 compare
Example 1 compare
Example 2 compare
Example 3 compare
Example 4 compare
Example 5  Sweet taste   2.0   2.0   2.0   4.00   1.0   2.0  Tastes   2.0   2.0   3.0   2.00   4.0   2.0  A sweet taste   5.0   4.5   2.5   4.5   2.0   4.0  Texture   4.5   1.0   4.0   4.0   4.0   1.0

When the examples of the chewable tablets obtained in Examples 1 to 5 were evaluated, in the case of Example 1, there was not much sweetness and little taste, And the texture is also very good.

On the other hand, in the case of Comparative Example 1, it can be seen that the tablets have a very low hardness and a lot of texture is deteriorated. This phenomenon was considered to be caused by the insufficient content of crystalline cellulose.

In the case of Comparative Example 2, it is considered that the sweet taste is not so much, but the taste that has been overpopulated is lost a lot, and it is considered that the relative taste is increased in proportion thereto. This was interpreted to be due to the low content of edible dry yeast.

In the case of Comparative Example 3, the sweet taste was greatly increased, which was considered to be the result of excessive feeding of purified glucose.

In the case of Comparative Example 4, it was estimated that there was little sweetness and a lot of tastes, which seems to be the result of too little injected tablet glucose. When too little refined glucose was introduced, it was presumed that the sweet taste also fell.

On the other hand, in the case of Comparative Example 5, the other tastes were almost unchanged, and the texture was evaluated to be too poor. This was interpreted to be due to the fact that the crystalline cellulose was put in too much amount, thereby causing the chewable tablet to become relatively hard.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the specific embodiments thereof except as defined in the appended claims. It should not be interpreted as being limited to what is applied.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope of the present invention.

Claims (3)

Preparing a slug powder (S 110) which is prepared by taking a white spotted moth larva and frying it, drying and pulverizing it;
Wherein the composition comprises 8 to 12% by weight of a slug powder, 28 to 32% by weight of lactose, 10 to 13% by weight of purified glucose, 2 to 3% by weight of fructooligosaccharide, 26 to 30% by weight of crystalline cellulose, 1 to 2% by weight of xylitol, and the balance of a functional taste enhancer and then uniformly mixing them to prepare an edible mixture containing slug powder (S 120);
(S 130) preparing a finely pulverized edible mixture which is obtained by filtering the edible mixture containing the slug powder so as to secure a powdery degree suitable for tableting and texture;
(S 140) a chewable edible product, which is formed into a shape and shape suitable for edible food, which is finely pulverized, obtained in the previous step (S 130), and is shaped into the shape and shape of the tablet;
A post-treatment process step (S 150) of calculating a certain amount of chewable edible product formed in the previous stage (S 140) and injecting and sealing the sealed container; of
Wherein the method comprises the steps of:
The method according to claim 1,
The crystalline cellulose improves the quality of the edible product and enhances the hardness of the edible product. At the same time, the crystalline cellulose functions as a dietary fiber after the tasting, thereby performing at least three functions at the same time Wherein the method comprises the steps of:
3. The method of claim 2,
Wherein the functional taste enhancer to be used together with the crystalline cellulose comprises any one or more selected from the group consisting of silicon dioxide, magnesium stearate, HPMC, and an amino acid mixture agent. ≪ / RTI >