KR20190139479A - Manufacturing method of biscuit including cricket powder - Google Patents

Abstract

Introduced is a method of making hardtack comprising cricket powder, the method comprising the steps of: washing crickets with water of 50-60°C; adding salt and water to the washed crickets and steaming the crickets by heating; drying the steamed crickets; grinding the dried crickets by using a grinder to prepare cricket powder; mixing ground grains and the cricket powder to prepare mixed powder; adding a sugar solution to the mixed powder and kneading the same to produce a dough; molding the produced dough to pieces of a fixed size by extrusion molding; and baking the molded pieces in an oven maintained at 240-300°C for 80-90 seconds.

Description

Manufacturing method of biscuits containing cricket powder {MANUFACTURING METHOD OF BISCUIT INCLUDING CRICKET POWDER}

The present invention relates to a biscuit manufacturing method including a cricket powder, the biscuit containing a cricket powder that significantly increased the nutritional component by adding a cricket rich in protein, omega-3 fatty acids, vitamins and minerals of the nutritional components, in particular It relates to a manufacturing method of.

In general, various types of substitutes or sweets with various components have been developed with the improvement of dietary level, but the tired and easy-to-track workers due to excessive work stress, the students who suffer from heavy academic work, and the patients who are weak due to various diseases. The technology related to processed foods provided for them can be said to be insufficient.

In particular, substitutes that can be easily consumed by busy modern people are gaining popularity, but confectionery among these substitutes is prepared by simply adding nuts to rice, flour, etc., so there is a problem of lacking components such as protein, vitamins, and inorganic salts. In addition, the overall nutrients are not evenly distributed, and as a general meal substitute or nutritional snack, there was a problem that cannot be expected.

In terms of nutrition and function, edible insects are known to be superior to other food groups in terms of ingredient content and efficacy. In general, edible insects have a high protein content of 50% -70% and are rich in nutrients such as essential amino acids, unsaturated fatty acids, minerals and vitamins.

In particular, crickets are considered to be useful biological resources that have a short generation and have a high possibility of industrialization in terms of time and economy compared to other biological resources. Crickets have a high protein content in insects and are used mainly for pets (reptiles, birds), aquaculture (fish food, fishing bait), amphibians.

However, processed foods using edible insects still remain in academic studies from a nutritional point of view, and there are problems that are difficult to be used as general processed foods for people due to the already and off-flavor of foods using edible insects.

The matters described as the background art are only for the purpose of improving the understanding of the background of the present invention, and should not be taken as acknowledging that they correspond to the related art already known to those skilled in the art.

The present invention has been proposed to solve this problem, by adding a cricket rich in protein, especially omega-3 fatty acids, vitamins and minerals of biscuits to the biscuits significantly increase the nutritional component, and the intake An object of the present invention is to provide a method of manufacturing biscuits containing cricket powder that does not feel.

Method for producing a biscuit containing a cricket powder according to the present invention for achieving the above object comprises the steps of washing the cricket with water of 50 ℃ or more 70 ℃ or less; Steaming the crickets by adding salt and water to the washed crickets and heating; Drying the steamed crickets; Milling the dried crickets with a grinder to produce a cricket powder; Mixing the ground grains and the cricket powder to produce a mixed powder; Adding a sugar solution to the mixed powder and kneading to prepare a dough; Molding the prepared dough into pieces of constant size by extrusion molding; And baking the shaped pieces in an oven maintained at 240 ° C. or higher and 300 ° C. or lower for 80 seconds to 90 seconds.

In the steaming step, 4 to 6 parts by weight of salt may be added to 100 parts by weight of water and heated at 100 ° C. or higher for 20 to 30 minutes.

In the drying step, steamed crickets can be compressed to dehydrate more than 90% of moisture.

In the drying step, the steamed crickets may be cooled to 20 ° C. or lower, and then depressed by pressing at a low temperature of 20 ° C. or lower.

After the drying step, scrubbing the dried crickets by direct fire for 5 to 10 seconds; And the dew may further comprise the step of separating the trunk of the cricket.

In the preparation of the cricket powder, it can be ground to a particle diameter of 0.7 [mm] or less.

After preparing the cricket powder, roasting the prepared cricket powder at 150 ° C. to 180 ° C. for 5 minutes to 10 minutes.

In the step of preparing the mixed powder, the ground grains are flour, rice flour or barley flour, and may be mixed with 10 to 20 parts by weight of the cricket powder based on 100 parts by weight of the ground grains.

In the step of preparing the dough, 20 to 30 parts by weight of the sugar solution may be added to 100 parts by weight of the mixed powder, and the sugar solution may be prepared by mixing 80 to 100 parts by weight of sugar with respect to 100 parts by weight of water.

After baking the shaped pieces, cooling the baked pieces; And spraying or applying a sugar solution onto the surface of the cooled slice.

According to the manufacturing method of biscuits containing the cricket powder of the present invention, biscuits containing the cricket powder as a raw material can be prepared, which is excellent in nutrients including abundant protein, easily ingested by the intake, high storage and Or off-flavor is removed has an effect that can produce a biscuit containing the excellent cricket powder.

1 is a flow chart of a method of manufacturing biscuits containing a cricket powder according to an embodiment of the present invention.

Specific structural to functional descriptions of the embodiments of the present invention disclosed in the specification or the application are only illustrated for the purpose of describing the embodiments according to the present invention, and the embodiments according to the present invention may be embodied in various forms. It should not be construed as limited to the embodiments described in this specification or the application.

Since the embodiments according to the present invention can be variously modified and have various forms, specific embodiments will be illustrated in the drawings and described in detail in the present specification or application. However, this is not intended to limit the embodiments in accordance with the concept of the present invention to a particular disclosed form, it should be understood to include all changes, equivalents, and substitutes included in the spirit and scope of the present invention.

Terms such as first and / or second may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another, for example, without departing from the scope of rights in accordance with the inventive concept, and the first component may be called a second component and similarly The second component may also be referred to as the first component.

When a component is referred to as being "connected" or "connected" to another component, it may be directly connected to or connected to that other component, but it may be understood that other components may be present in between. Should be. On the other hand, when a component is said to be "directly connected" or "directly connected" to another component, it should be understood that there is no other component in between. Other expressions describing the relationship between components, such as "between" and "immediately between," or "neighboring to," and "directly neighboring to" should be interpreted as well.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. As used herein, the terms "comprise" or "having" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof that is described, and that one or more other features or numbers are present. It is to be understood that the present invention does not exclude, in advance, the possibility or possibility of the presence of a step, an operation, a component, a part, or a combination thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as meanings consistent with the meanings in the context of the related art, and shall not be construed in ideal or excessively formal sense unless clearly defined herein. .

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Like reference numerals in the drawings denote like elements.

1 is a flow chart of a method of manufacturing biscuits containing a cricket powder according to an embodiment of the present invention.

Referring to Figure 1, the method for producing a biscuit containing a cricket powder according to an embodiment of the present invention comprises the steps of washing the crickets with water of 50 ° C or more and 60 ° C or less (S100); Adding salt and water to the cleaned crickets and steaming the crickets by heating (S200); Drying the steamed crickets (S300); Grinding the dried crickets with a grinder to produce a cricket powder (S600); Mixing the ground grains and cricket powder to produce a mixed powder (S800); Adding a sugar solution to the mixed powder and kneading to prepare a dough (S900); Molding the prepared dough into pieces of a predetermined size by extrusion molding (S1000); And baking the shaped pieces in an oven maintained at 240 ° C. or higher and 300 ° C. or lower for 80 seconds to 90 seconds (S1100).

After the drying step (S300), the step of Singing the dried crickets by direct fire for 5 seconds to 10 seconds (S400); And the dew may further comprise a step (S500) for separating the trunk of the cricket.

After preparing the cricket powder (S600), the prepared cricket powder may be roasted at 150 ° C. to 180 ° C. for 5 minutes to 10 minutes (S700).

After baking the molded piece (S1100), the step of cooling the baked piece (not shown); And spraying or applying a sugar solution onto the surface of the cooled slice (not shown).

First of all, crickets bred in a kennel may induce cleaning of the digestive tract by fasting the feed before feeding or by feeding a separately designated feed, thus removing the foreign substances contained in the cricket's digestive system in advance. can do.

Biscuits have a low moisture content and high sugar content, and thus are not damaged by insects or easily damaged by moisture. In addition, the weight is light in preparation for calories and can be easily consumed at any time is a useful food for a lot of mobile intake. However, biscuits are made of crushed grains, but the carbohydrate component is sufficient, but there is a problem that the nutrition is not good enough to supplement the protein. Accordingly, the present invention provides a method for adding protein-rich crickets to biscuits.

Crickets raised in a kennel or crickets collected in nature can first go through the steps of cleaning them, including dirt and other foreign matter around the body.

In the step of washing the crickets with water, it is possible to spray water of 50 ° C or more and 70 ° C or less or soak the crickets in water. In cold water below 50 ℃, there is a problem that foreign matters around the cricket body are not sufficiently removed, and when stored in water above 70 ℃ for a long time, the texture of the cricket powder is made later, resulting in a bad food texture. . Therefore, it is preferable to wash the crickets with lukewarm water of 50 ° C or more and 70 ° C or less.

In the step of steaming the cricket (S200), it can be heated for 20 to 30 minutes at 100 ℃ or more in salt water added 4 to 6 parts by weight of salt with respect to 100 parts by weight of water. It is also possible to steam the crickets using only water, but to heat the crickets at high temperatures in a short time, it is appropriate to heat them in brine which has added 4 parts by weight of salt to 100 parts by weight of water. In the case of brine exceeding 6 parts by weight of salt with respect to 100 parts by weight of water, it is preferable to add salt to 6 parts by weight or less because water is hardly absorbed by the cricket by osmotic action.

In another embodiment, the pressure cooker may be heated for 20 to 30 minutes at 100 ° C. or more in a state of being more pressurized than atmospheric pressure. The cricket is preferably heated at a temperature of 100 ° C. or higher for 20 to 30 minutes. In the case of using brine or pressure cookers, the crickets can be cooked quickly, which can shorten the production time and make use of the texture obtained in the texture after the preparation.

That is, as the step of steaming the crickets in salt water of 100 ° C. or more (S200) includes not only the effect of removing foreign matters that could not be removed by washing, but also a better texture than frying or baking the crickets. Already and off-flavor is significantly reduced.

In the step of drying the steamed crickets (S300), by pressing the steamed crickets can be dehydrated more than 90% moisture. In order to dehydrate 90% or more of water, it is also possible to add hot air of 100 ° C or more for 8 hours or more, but water dehydration through compression may be used to shorten the manufacturing time.

In particular, in the step of drying (S300), after cooling the steamed crickets to 20 ℃ or less can be dehydrated by pressing in a low temperature state of 20 ℃ or less. In other words, by cooling the steamed crickets to 20 ℃ or less, the first crimp in the state of removing the steam.

After the drying step (S300), the step of Singing the dried crickets by direct fire for 5 seconds to 10 seconds (S400); And the dew may further comprise a step (S500) for separating the trunk of the cricket.

Crickets contain only epidermal layers, such as antennae and wings, and are surrounded by the epidermal layer on the outside of the body. It is possible to remove this epidermis in advance, but it takes time and labor. In order to save time and labor, the surface of the dried crickets may further include a process of scrubbing for 5 seconds to 10 seconds.

By this process of scorching, the surface portion including the antennae of the crickets, the wings, etc. becomes ash according to the slimness, thereby removing the epidermal layer such as chitin, thereby obtaining a soft texture in the biscuits made later.

In addition, after the step S400, the dew can shake off the surface of the cricket. It is also possible to shake the ashes off the surface by placing a cricket on a sieve and applying vibration.

In another embodiment, the centrifuge can be used to shake off the ash on the surface of the cricket and to separate the trunk of the cricket. That is, the body and the ash can be separated by putting the crickets in a centrifuge after the process of scorching with fire.

In particular, the biscuits manufactured including the direct weaving step (S400) and the body separation step (S500) are blind tests made on the biscuits and taste, smell and preference of the biscuits prepared without including these steps and subjected to blind tests on 30 people. And the results are shown in [Table 1]. The score was calculated as the average value of 30 people based on a perfect score of 10.

Referring to Table 1, when it does not include the directing step (S400) and the body separation step (S500) it can be seen that there is already a lot of and off-flavor and accordingly very low overall preference. Thus, by including the directing step (S400) and the body separation step (S500) to improve the already and off-flavor to improve the overall preference.

In addition, regarding the duration of burning by fire, the off-flavor is slightly improved at 3 seconds, but there is not enough difference already, and it is known that the off-flavor and the off-flavor are significantly improved only when the duration of 5 to 10 seconds is maintained. there was. However, in the case of scuffing with a duration of 15 seconds, a strong smell of burnt appeared, rather there was a problem inferior in preference of the intakers. Therefore, it is preferable to keep the flame duration from 5 seconds to 10 seconds.

In the manufacturing of the cricket powder (S600), the cricket powder may be prepared by grinding the dried cricket with a grinder. In particular, it is preferable to grind to a particle diameter of 0.7 [mm] or less.

If the size of the cricket powder exceeds 0.7 [mm], the cricket powder may appear to be separated from the crushed grains, and a person who consumes the manufactured biscuit may feel rejection.

In addition, when the particle diameter of the cricket powder exceeds 0.7 [mm], the cricket powder may be chewed when the manufactured biscuits are ingested, and thus, the cricket may be felt uniquely, and it is preferable to grind it to a particle diameter of 0.7 [mm] or less. . That is, according to the result of sensory evaluation, it is preferable that the cricket powder is ground to a particle size of 0.7 [mm] or less, taste or appearance.

After preparing the cricket powder (S600), the prepared cricket powder may be roasted at 150 ° C. to 180 ° C. for 5 minutes to 10 minutes (S700). In particular, the cricket powder may continue to be mixed in the roasting step (S700). The cricket powder prepared by grinding to a particle size of 0.7 [mm] or less is roasted for 5 to 10 minutes while continuously mixing at 150 ° C to 180 ° C, thereby removing the off-flavor of the cricket powder.

In particular, the biscuits manufactured including the roasting step (S700) was tested blindness to the taste, smell and preference of biscuits prepared without including these steps, 30 people blind test, the results [Table 2]. The score was calculated as the average value of 30 people based on a perfect score of 10.

Referring to Table 2, it seems that there is no big difference in taste depending on whether or not roasting is performed. However, if the roasting exceeds 10 minutes, the taste is strongly felt, and the roasting is appropriate for 10 minutes or less.

In addition, it can be seen that including the roasting in case of not including roasting has an effect of significantly reducing off-flavor. However, if the roasting is more than 10 minutes, there is a problem that adversely affects preference for those who are sensitive to burnt smell. Therefore, roasting is preferably 5 to 10 minutes at 150 ℃ to 180 ℃.

In the step of preparing a mixed powder (S800), the mixed powder and the cricket powder may be mixed to prepare a mixed powder. In particular, the ground grains may be flour, rice flour or barley flour, and may be mixed with 10 to 20 parts by weight of the cricket powder based on 100 parts by weight of the ground grains.

Below is a blind test of 30 sensory evaluation on biscuits manufactured using mixed powder with a variable amount of cricket powder based on 100 parts by weight of rice flour. The score of preference is calculated based on the average value of 30 people based on 10 points.

Referring to Table 3, as a result of experiments on the basis of rice powder of the crushed grains, when the cricket powder exceeds 20 parts by weight, it was confirmed that the cricket's already and off-flavor was strongly felt, biscuits easily broken even in a small impact. Therefore, the cricket powder is preferably mixed at a ratio of 20 parts by weight or less to 100 parts by weight of rice flour.

In addition, the less the cricket powder is added, the more the consumers' preference is improved, but the reason for adding the cricket powder is to make a nutritionally balanced food. In consideration of the nutrient ratio of the cricket powder and the ground grain, respectively, it is preferable that at least 10 parts by weight of the cricket powder should be mixed based on 100 parts by weight of the ground grain.

In the step of preparing the dough (S900), 20 to 30 parts by weight of the sugar solution may be added to 100 parts by weight of the mixed powder, and the sugar solution may be prepared by mixing 80 to 100 parts by weight of sugar with respect to 100 parts by weight of water. .

In preparing the dough, by adding sugar rather than simply adding water, it is possible to satisfy the taste of biscuit eaters by adding more sweetness that is not enough by grinding grains alone.

The sugar solution was prepared by mixing 80 to 100 parts by weight of sugar with respect to 100 parts by weight of water and adding 20 to 30 parts by weight of sugar based on 100 parts by weight of the mixed powder to satisfy the preference of the most intakers. Could.

As a result of sensory evaluation, the amount of sugar solution was different by age group, but at least 100 parts by weight of sugar powder should be added to at least 100 parts by weight of mixed powder, so that the intakers could hardly feel the cricket powder. There was an evaluation that the sweetness was too strong when added in excess of 30 parts by weight of the sugar solution.

In the forming step (S1000), the prepared dough may be molded into pieces of a predetermined size by extrusion molding. In particular, it is possible to cut the extruded molding directly to a constant size, or to pass the extruded molding through a weighting roller, and cut it using a cutting machine such as a rotary cutting machine.

Before the molding step S1000, an additional process may be further included to mold the dough into a stacked form.

In the baking step (S1100), the molded pieces can be baked in an oven maintained at 240 ° C. or higher and 300 ° C. or lower for 80 seconds to 90 seconds. Both direct and indirect ovens will also be available.

After baking the molded piece (S1100), the step of cooling the baked piece (not shown); And spraying or applying a sugar solution onto the surface of the cooled slice (not shown).

Cooling the baked piece (not shown) is sufficiently cooled before spraying or applying the sugar solution, and may then spray or apply the sugar solution onto the surface of the cooled piece. Here, the sugar solution may be prepared by mixing 80 to 100 parts by weight of sugar with respect to 100 parts by weight of water, and may be prepared by adding starch syrup or agar solution for viscosity.

Accordingly, the surface of the biscuit may have an effect of coating, and by allowing the ingestor to feel sweet from the moment the intake is put into the mouth, the ingestor may concentrate on the sweet taste and may have an effect of hardly feeling the cricket already or off-flavor.

While shown and described in connection with specific embodiments of the present invention, it is within the skill of the art that various changes and modifications can be made therein without departing from the spirit of the invention provided by the following claims. It will be self-evident for those of ordinary knowledge.

S100: washing step S200: steaming step
S300: drying step S400: direct fire step
S500: Body Separation Step S600: Cricket Powder Manufacturing Step
S700: roasting step S800: mixed powder manufacturing step
S900: Dough Production Step S1000: Piece Forming Step
S1100: Biscuit Baking Steps

Claims (10)

Washing the crickets with water at 50 ° C. or higher and 70 ° C. or lower;
Steaming the crickets by adding salt and water to the washed crickets and heating;
Drying the steamed crickets;
Milling the dried crickets with a grinder to produce a cricket powder;
Mixing the ground grains and the cricket powder to produce a mixed powder;
Adding a sugar solution to the mixed powder and kneading to prepare a dough;
Molding the prepared dough into pieces of constant size by extrusion molding; And
Baking the molded piece of biscuit powder comprising; baking for 80 seconds to 90 seconds in an oven maintained at 240 ℃ to 300 ℃ or less. The method according to claim 1,
In the steaming step, 4 to 6 parts by weight of salt is added to 100 parts by weight of water, and the method for producing biscuits containing cricket powder, characterized in that the heating for 20 to 30 minutes at 100 ℃ or more. The method according to claim 1,
In the drying step, the method of producing a biscuit containing a cricket powder, characterized in that the dehydrated moisture of at least 90% by pressing the steamed cricket. The method according to claim 3,
In the drying step, the steamed crickets are cooled to 20 ° C. or less, and then pressed in a low temperature state of 20 ° C. or lower to dehydrate the cricket powder. The method according to claim 1,
After the drying step, scrubbing the dried crickets by direct fire for 5 to 10 seconds; And
The method of manufacturing a biscuit containing a cricket powder, characterized in that it further comprises the step of separating the trunk of the cricket. The method according to claim 1,
In the step of producing a cricket powder, a method for producing biscuits, including a cricket powder, characterized in that the grinding to a particle diameter of 0.7 [mm] or less. The method according to claim 1,
After the step of preparing the cricket powder, roasting the prepared cricket powder at 150 ° C to 180 ° C for 5 minutes to 10 minutes; a method of manufacturing a biscuit containing a cricket powder, characterized in that it further comprises. The method according to claim 1,
In the step of preparing a mixed powder, the ground grain is flour, rice flour or barley flour, the method of producing a biscuit containing a cricket powder, characterized in that mixed with a cricket powder 10 to 20 parts by weight based on 100 parts by weight of the ground grain. The method according to claim 1,
In the step of preparing the dough, 20 to 30 parts by weight of the sugar solution is added to 100 parts by weight of the mixed powder,
The sugar solution is a method for producing biscuits containing a cricket powder, characterized in that the mixture is prepared by heating 80 to 100 parts by weight of sugar with respect to 100 parts by weight of water. The method according to claim 1,
After baking the shaped pieces, cooling the baked pieces; And
Spraying or applying a sugar solution on the surface of the cooled slice; The method of manufacturing a biscuit containing a cricket powder, characterized in that it further comprises.

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