KR20200028746A - Gruel comprising Tenebrio molitor and manufacturing method thereof - Google Patents

Abstract

The present invention relates to gruel for patients including Tenebrio molitor, and a method for manufacturing the same. More particularly, the present invention relates to a method for manufacturing gruel for patients containing Tenebrio molitor larva powder, the method comprising the steps of: washing starved Tenebrio molitor larvae; drying and sterilizing the washed Tenebrio molitor larvae; fermenting the dried and sterilized Tenebrio molitor larvae with a Fomes fomentarius mycelium; extracting an extract by filtering the fermented Tenebrio molitor larvae; freeze-drying the fermented extract of Tenebrio molitor larvae; pulverizing the freeze-dried, fermented extract of Tenebrio molitor larvae; and mixing the pulverized, fermented extract of Tenebrio molitor larvae powder, pulverized products of scorched GABA rice and pulverized vegetable products.

Description

Patient porridge containing brown girdle and its manufacturing method {Gruel comprising Tenebrio molitor and manufacturing method thereof}

The present invention relates to a porridge for a patient including a brown meal and a method for manufacturing the same, more specifically, to increase the digestion and absorption rate by containing a powder pulverized by drying the fermentation broth fermented by inoculating horsefly mushroom mycelium with brown mealy larvae, The present invention relates to a porridge for a patient and a method for manufacturing the same, comprising a brown meal that improves the instant manufacturing efficiency of porridge by increasing the dissolution rate in water with crushed gabaruruungji.

Recently, the FAO has announced a plan to solve the food shortage caused by disease or environmental pollution, and has recently announced a plan to revitalize edible insects as a food resource in the future, and interest in it has increased worldwide. In line with this, the Ministry of Food, Agriculture, Forestry and Fisheries announced the “Five-year Comprehensive Plan for Insect Industry Promotion” in Korea, and support has been provided to the insect industry accordingly.

The brown beak has a dark brown body and is about 15 mm long. Adults usually lay eggs in grains. The eggs hatch after 1-2 weeks, and the hatched larvae are called wheat worms. Caterpillars become pupae through 9-20 molts, fable to adult, nocturnal and distributed worldwide.

Brown meal is a food recognized by the Ministry of Food and Drug Safety as an edible insect, and the powder of brown meal larva contains 56.7% of protein, 29.9% of fat, and 5% of chitin, and linoleic acid, linolenic acid, and hexacosanoic acid. Since it contains about 36%, it is effectively known for anti-cancer, human free radical removal, and anti-aging. Processed powder, snack, insect meat, and insect fish cake are manufactured and sold as food using brown meal.

Although research and development of food using brown meal is actively underway, chitin, a major component of insect skin, is a polysaccharide composed of amino sugars and has a problem of low digestion and absorption.

On the other hand, as a conventional prior art that enables the supply of nutritional food to people with difficulty swallowing by containing brown meal, Korean Registered Patent No. 1746111 is a semi-solid jelly form including brown meal powder, maltodextrin, sugars, and gelling agents. Disclosed is a food manufacturing method.

However, there is still a demand for the development of foods that are easier to consume by patients with better nutritional properties and better palatability while decomposing the chitin component of the brown peel skin to improve digestion and absorption.

Republic of Korea Registration No. 10-1746111 (2017.06.05)

Accordingly, it is an object of the present invention to provide a method for manufacturing porridge for a patient whose digestion and absorption rate is improved by decomposing chitin on the surface portion of the brown girdle into small molecules.

In addition, another object of the present invention is to increase the dissolution rate of water-soluble gruel containing gaba rice gruel in the production of porridge, making porridge for patients including brown meal that can be produced in an efficient manner within a short time, and its preparation Is to provide a way.

Washing the dead fasted brown larva larva for a patient including brown girdle according to an embodiment of the present invention to achieve the above object;

Drying and sterilizing the washed brown larvae;

Fermenting the dried and sterilized brown mealy larva with horseshoe mushroom mycelium;

Extracting an extract by filtering the fermented fermented brown larvae;

Lyophilizing the brown larva larva fermentation extract;

Crushing the lyophilized brown mealy larva fermentation extract; And

And mixing the pulverized brown mealy larva fermentation extract powder, gaba rice nurungji crushed product, and vegetable pulverized product.

The step of fermenting the brown larva larvae with horseshoe mushroom mycelium is characterized in that 10 parts by weight of horseshoe mushroom mycelium with respect to 100 parts by weight of brown larva larvae is fermented for 24 hours or more.

The vegetable pulverized product is characterized in that it contains any one or more selected from carrots, spinach, broccoli, and seaweed.

The mixing step of the brown mealy larva fermentation extract powder, gaba rice nurungji crushed matter and vegetable pulverization, 20 to 30 parts by weight of the pulverized brown mealy larva extract powder based on 100 parts by weight of the whole mixture, 30 to 30 gaba rice gruelji It characterized in that 40 parts by weight and 30 to 40 parts by weight of the vegetable pulverized.

It characterized in that it further comprises the step of adding 80 to 100 parts by weight of water at a temperature of 80 to 100 ℃ with respect to 100 parts by weight of the mixture of the brown larva larva fermentation extract powder, gaba rice nurungji crushed products and vegetable crushed products .

In addition, the present invention includes a porridge for a patient containing a brown larva larva powder prepared by the above manufacturing method.

According to the present invention, through the process of fermenting the brown larva larvae with horseshoe mushroom mycelium, chitin, which is the main component of the brown larva larva skin part, can be decomposed into small molecules, and the digestion and absorption rate is contained by containing the brown larva larva extract powder, which is decomposed into small molecules. Improved porridge can be made.

In addition, by containing the crushed gabaruruji rice, it is possible to provide a porridge with a shorter manufacturing time by increasing the dissolution rate in water.

1 is a schematic view showing a method of manufacturing a porridge for a patient including a brown girdle according to the present invention.
Figure 2 is a graph showing the result of measuring the fermentation efficiency after fermentation of brown larvae with horseshoe mushroom mycelium according to the present invention.

The present invention can be applied to various transformations and can have various embodiments, and specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

The terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the application, the terms "include" or "have" are intended to indicate that a feature, number, step, action, component, part, or combination thereof described in the specification exists, or that one or more other features or It should be understood that the existence or addition possibilities of numbers, steps, actions, components, parts or combinations thereof are not excluded in advance.

A method of manufacturing a porridge for a patient including a brown meal according to the present invention comprises the steps of washing a fasted brown mealy larva; Drying and sterilizing the washed brown larvae; Fermenting the dried and sterilized brown mealy larva with horseshoe mushroom mycelium; Extracting an extract by filtering the fermented fermented brown larvae; Lyophilizing the brown larva larva fermentation extract; Crushing the lyophilized brown mealy larva fermentation extract; And mixing the pulverized brown mealy larva fermentation extract powder, gaba rice nurungji crushed product, and vegetable pulverized product.

 The fastened brown meal may preferably be fasted for 1 to 5 days, and more preferably for 3 to 5 days. If the fasting period is less than 1 day, foreign matter in the intestine may not be sufficiently removed, and if it is more than 5 days, insects may die or the nutritional status may deteriorate. Inducing bowel movements can remove all foreign matter in the intestine.

The step of washing the brown larva larva includes washing the brown larvae several times in running water, wherein the temperature of the flowing water may be any temperature, but is washed 3 to 4 times in flowing water at a temperature of 20 to 30 ° C. It is preferable to go through the steps described above, and through this washing step, toxins remaining on the outside of the brown meal can be effectively removed.

At this time, the drying and sterilization steps of the brown larvae can be dried by hot air drying, freeze drying, or microwave.However, it is best to dry the microwave for 10 minutes per 100 g using a 700 ~ 800W microwave. desirable. In the case of hot air drying, there is a disadvantage in that moisture remains in the body of the brown larvae, which may have a characteristic insect odor, but in the case of microwaves, the water molecules in the larvae of the brown larvae collide more than 2.4 billion times per second and generate heat to dry. The smell caused by moisture disappears and may dry out.

The present invention includes the step of fermenting the brown larvae with horseshoe mushroom mycelium. Horseshoe mushroom is a mushroom of the oleander mushroom family. It is a mushroom that grows on broad-leaved trees such as birch, beech, and maple, and has anticancer action and diabetes improvement. According to the present invention, the brownish larvae are fermented with the mycelium of horseshoe mushrooms to make the chitinous substance of the insect shell low molecular weight, so that, when mixed with a water-soluble solvent when prepared as food, a homogenized mixture can be prepared than the normal brownish mealy crushed material, and the digestion is higher when ingested. Absorption rate can be indicated.

In the present invention, horseshoe mushroom mycelium can be used without limitation for a method for manufacturing a mycelium which can be usually produced, and it is preferable to obtain the horseshoe mushroom strain by applying it to a plate medium and incubating it in a culture room at 25 ° C for 20 days.

In the present invention, the step of fermenting the brown larva larvae with horseshoe mushroom mycelium is preferably inoculated with 10 parts by weight of horseshoe mushroom mycelium with respect to 100 parts by weight of brown larva larvae, and is preferably fermented for 24 hours or more. At this time, when inoculated with less than 10 parts by weight of horseshoe mushroom mycelium, the fermentation efficiency of brown larvae is low, and when fermented for less than 24 hours, fermentation efficiency is reduced.

By filtering the fermentation product of brown larvae fermented on the mycelium of horseshoe mushrooms, the extract is extracted through filtering the unnecessary residual residue to extract extracts containing small molecules containing active ingredients of brown larva larvae and having high absorption when ingested as food. can do. At this time, various types of sieve can be used for the fermentation extract of the brown larva, but it is preferable to use a sieve having a size of 300 mesh or more in order to remove fine residues, and more specifically, to use a cloth-type strainer. It is more preferable.

The brown mealy larva fermentation extract can be dried in various forms, but it is preferable to freeze-dry to minimize changes in the active ingredient contained in the brown mealy extract.

In the present invention, the brown larva larva fermentation extract grinding step is characterized in that the brown larva larva fermentation lyophilisate is pulverized to a particle size of 300 to 400 mesh. At this time, if the size of the powder is less than 300 mesh (mesh), there is a problem that it is not homogenized in the manufacture of porridge, and when it exceeds 400 mesh (mesh), agglomeration of particles occurs.

Gaba rice contains 8 times more gamma aminobutyric acid (GABA) than brown rice and black rice, and is effective for nervous stability, relaxation of tension, memory improvement, blood pressure control, and lowering of blood sugar.

The gaba rice gruungji pulverized product of the present invention is preferably crushed by making gaba rice gruungji. When crushed gaba rice, the taste is better than normal gaba rice, and the taste is excellent, and the degree of homogenization is excellent when water is added through a second process of drying after heating and drying, and the solubility in water increases to die. When preparing, it is possible to prepare porridge uniformly dissolved in a short time at a lower temperature than porridge prepared with other rice pulverized products.

In addition, in the present invention, the vegetable pulverization may be used without limitation, vegetables that can be normally consumed, including carrot, spinach, broccoli, seaweed, buttercup, onion, cabbage, garlic, red pepper, paprika, green onion, leek, etc. It is preferred, and more particularly, it is more preferable to include any one or more selected from carrots, spinach, broccoli, and seaweed.

In addition, the mixing step of the gaba rice gruungji crushed product, brown meal larva fermentation extract powder and vegetable pulverization of the present invention, 20 to 40 parts by weight of the crushed brown meal larva powder based on 100 parts by weight of the whole mixture, crushing the gaba rice gruungji It characterized in that 30 to 40 parts by weight of water and 30 to 40 parts by weight of the vegetable pulverized.

At this time, if the brown larva larva fermentation extract powder is less than 20 parts by weight compared to the total mixture, there is a disadvantage that it does not contain enough protein, and when it is 40 parts by weight or more, there is a disadvantage that the peculiar scent of brown giraffe is strongly felt and the preference is not good.

When the grinded gaba rice is less than 30 parts by weight, there is a disadvantage in that the water absorption rate is low, resulting in a slow speed in the formation of porridge, and when it is more than 40 parts by weight, the viscosity is dilute and there is a disadvantage of poor palatability.

When the vegetable pulverized material is less than 30 parts by weight, there is a disadvantage in that nutrients such as vitamins and carotene contained in the vegetables are inferior, and when it is 40 parts by weight or more, there is a disadvantage in that the tasteability is not good due to the thick texture.

The present invention can further comprise the step of adding water of 80 to 100 ℃ to the mixture of the gaba rice pulverized, brown mealy larvae powder and vegetable crushed product to prepare porridge for patients containing brownish larvae powder, At this time, it is possible to manufacture and consume any water at any temperature, but it is possible to manufacture porridge within a short time when water of 80 to 100 ° C is added.

The present invention will be described in more detail through the following examples. These examples are only intended to illustrate the present invention more specifically, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example  One

The brown larva larvae were fasted for 3 days, washed three times under running water at a temperature of 25 ° C., and then dried with a microwave of 700 W for 10 minutes to prepare a brown larva larva dry product. After adding 500 mL of distilled water to 100 g of dried brown mealy larvae, 10 g of horseshoe mushroom mycelium was inoculated and fermented at 30 ° C for 42 hours.

Comparative example  One

The brown larva larvae were fasted for 3 days, washed three times under running water at a temperature of 25 ° C., and then dried with a microwave of 700 W for 10 minutes to prepare a brown larva larva dry product. After adding 500 mL of distilled water to 100 g of dried brown mealy larvae, 10 g of ink mushroom mycelium was inoculated and fermented at 30 ° C for 42 hours.

Comparative example  2

The brown larva larvae were fasted for 3 days, washed three times under running water at a temperature of 25 ° C., and then dried with a microwave of 700 W for 10 minutes to prepare a brown larva larva dry product. After adding 500 mL of distilled water to 100 g of dried brown mealy larvae, 10 g of chaga mycelia were inoculated and fermented at 30 ° C for 42 hours.

Comparative example  3

The brown larva larvae were fasted for 3 days, washed three times under running water at a temperature of 25 ° C., and then dried with a microwave of 700 W for 10 minutes to prepare a brown larva larva dry product. After adding 500 mL of distilled water to 100 g of dried brown mealy larvae, 10 g of shiitake mycelium was inoculated and fermented at 30 ° C for 42 hours.

Comparative example  4

The brown larva larvae were fasted for 3 days, washed three times under running water at a temperature of 25 ° C., and then dried with a microwave of 700 W for 10 minutes to prepare a brown larva larva dry product. After adding 500 mL of distilled water to 100 g of dried brown mealy larvae, 10 g of calendula mushroom mycelium was inoculated and fermented at 30 ° C for 42 hours.

Experimental Example  One : Horseshoe mushroom  Mycelial Brown giraffe  Caterpillar fermentation efficiency measurement

After taking a sample fermented from the fermentation broth of the brown larva fermented by Example 1 at intervals of 6 hours, fermentation was stopped and filtered by heating at 90 ° C. for 20 minutes. After filtering the sample, the supernatant separated by centrifugation (4 ° C, 10,000 rpm) was analyzed by high performance liquid chromatography (HPLC) to measure the yield of chitin decomposition products (NAG). Fig. 2 shows the results. As shown in Figure 2, when fermented brown larvae with horseshoe mushroom mycelium, after 24 hours or more, it was confirmed that chitin was decomposed by 90% or more compared to the sample before fermentation.

Experimental Example  2: Measurement of chitin decomposition efficiency according to mushroom mycelium type

After taking samples from the fermentation broth of brown larva fermented by Example 1 and Comparative Examples 1 to 4, fermentation was stopped and filtered by heating at 90 ° C. for 20 minutes. After filtering the sample, the supernatant separated by centrifugation (4 ° C, 10,000 rpm) was analyzed by high performance liquid chromatography (HPLC) to analyze the yield of chitin decomposition products (NAG), and the results are shown in [Table 1].

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Chitin degradation product yield
(%) 96 58 30 43 21

As shown in Table 1, Example 1 shows that the yield of chitin decomposition products (NAG) is 96%, whereas Comparative Examples 1 to 4 show that the yield of chitin decomposition products (NAG) is 58% or less, according to the present invention. It was confirmed that the efficiency of chitin decomposition of horseshoe mushroom mycelium was excellent.

Example  2

6 g of brown larva fermentation extract powder, 10 g of gababab grungeji crushed product, 2.5 g of carrot crushed product, 2.5 g of spinach crushed product, 2.5 g of broccoli crushed product, and 2.5 g of seaweed crushed product were prepared evenly, followed by water at 90 ° C. Porridge was prepared by adding 200 ml.

Comparative example  5

6g brown larva fermentation extract powder 6g, gaba rice crushed product 10g, carrot crushed product 2.5g, spinach crushed product 2.5g, broccoli crushed product 2.5g, seaweed crushed product 2.5g evenly after mixing to prepare a mixture, 200ml of water at 90 ℃ Was added to prepare porridge.

Comparative example  6

6g brown larva fermentation extract powder 6g, white rice crushed 10g, carrot crushed 2.5g, spinach crushed 2.5g, broccoli crushed 2.5g, seaweed crushed 2.5g evenly mixed to prepare a mixture and 200ml of water at 90 ℃ Porridge was prepared by addition.

Comparative example  7

6g brown larva fermentation extract powder, 6g black rice crushed product, 2.5g carrot crushed product, 2.5g spinach crushed product, 2.5g broccoli crushed product, 2.5g seaweed crushed product, evenly mixed to prepare a mixture, and then 200ml of water at 90 ℃ Porridge was prepared by addition.

Comparative example  8

After mixing the brown larva larva fermentation extract powder 6g, brown rice crushed 10g, carrot crushed 2.5g, spinach crushed 2.5g, broccoli crushed 2.5g, seaweed crushed 2.5g evenly to prepare a mixture, 200ml of water at 90 ℃ Porridge was prepared by addition.

Experimental Example  3:  rice Crushed  Measurement of porridge production time by type

It is shown in Table 1 below by measuring the time that the mixture of the pulverized products prepared in Examples 2 and 5 to 8 was dissolved in water uniformly without clumping.

Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Porridge manufacturing time 3 minutes 10 minutes 15 minutes 15 minutes 16 minutes

As shown in [Table 2], the mixture containing the gabaruruungji crushed product of Example 1 was uniformly dissolved in warm water, and it took about 3 minutes to prepare porridge, but Comparative Examples 1 to 4 It was confirmed that the gaba rice grind, white rice grind, black rice grind and brown rice grind were dissolved in warm water uniformly and took more than 10 minutes to prepare porridge.

Experimental Example  3: rice Crushed  Evaluation of preference for each type

To evaluate the preference for the porridge prepared by the method of Example 1 and Comparative Example 1 to Comparative Example 4 of the present invention for 30 patients with uncomfortable chewing activity, respectively, and the results for the average value are shown in [Table 2]. Shown. At this time, for the taste, flavor, and texture, evaluation criteria were set as 5 points for good, 4 points for good, 3 points for normal, 2 points for bad, and 1 point for bad.

Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Preference evaluation 4.3 3.2 2.0 2.8 2.2

As shown in [Table 3], the gaba rice gruel prepared in Example 1 was added with gaba rice gruungji crushed product, and the gaba rice pulverized products, white rice pulverized products, black rice crushed products, and brown rice pulverized products were prepared. Compared to one porridge, it was confirmed that the preference was higher.

Meanwhile, the above detailed description should not be construed as limiting in all respects and should be considered exemplary. The scope of the present invention should be determined by rational interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (6)

Washing the fasted brown larvae;
Drying and sterilizing the washed brown larvae;
Fermenting the dried and sterilized brown mealy larva with horseshoe mushroom mycelium;
Filtering the fermented brown larva larvae to extract extract;
Lyophilizing the brown larva larva fermentation extract;
Crushing the lyophilized brown mealy larva fermentation extract; And
Method for producing a porridge for a patient containing brown larva larva powder, characterized in that it comprises a step of mixing the pulverized brown larva larva fermentation extract powder, gaba rice nurungji pulverized and vegetable pulverized. According to claim 1,
The step of fermenting the brown larva larvae with horseshoe mushroom mycelium is a method for preparing porridge for patients containing brown larva larva powder, characterized by inoculating 10 parts by weight of horseshoe mushroom mycelium with respect to 100 parts by weight of brown larva larvae and fermenting for 24 hours or more. . According to claim 1,
The vegetable pulverized method for producing porridge for patients containing brown larva larva powder, characterized in that it comprises any one or more selected from carrots, spinach, broccoli and seaweed. According to claim 1,
The mixing step of the brown mealy larva fermentation extract powder, gaba rice nurungji crushed matter and vegetable crushed product, based on 100 parts by weight of the whole mixture, 20 to 30 parts by weight of the crushed brown mealy larva extract powder, 30 to 30 gaba rice gruelgi A method for producing porridge for a patient containing brown larva larva powder, characterized in that 40 parts by weight and 30 to 40 parts by weight of the vegetable pulverized are mixed. According to claim 1,
Further comprising the step of adding 80 to 100 parts by weight of water at a temperature of 80 to 100 ℃ with respect to 100 parts by weight of the mixture of the brown larva larva fermentation extract powder, gaba rice nurungji crushed products and vegetable crushed products Method for manufacturing porridge for patients containing brown larva larva powder. Porridge for patients containing brown larva larva powder prepared by the method of claim 1

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