KR20200067489A - Method for manufacturing functional food comprising grup extract solution - Google Patents

Abstract

The present invention relates to a method for manufacturing a food composition including a cicada larva and, more specifically, to a method for manufacturing a food composition capable of reducing odor specific to the cicada larva and increasing a protein content. The method for manufacturing a food composition including a cicada larva comprises the steps of: cleaning and washing the cicada larva; sterilizing the washed cicada larva with steam; heating a mixture for mixing the sterilized cicada larva and purified water of 5-10 times at 50-80°C for 48-96 hours; filtering the heated mixture and removing solids from the mixture; heating a filtered liquid from which the solids are removed at 90-100°C for 10-12 hours and concentrating the same; and heating a concentrated liquid at 110-120°C for 1-5 minutes and sterilizing the same.

Description

Method for manufacturing functional food composition containing slug extract {METHOD FOR MANUFACTURING FUNCTIONAL FOOD COMPRISING GRUP EXTRACT SOLUTION}

The present invention relates to a method for preparing a food composition comprising slug extract. Specifically, the present invention relates to a method for manufacturing a food composition having reduced odor specific to slugs and increased protein content.

As interest in health and the environment increases, the demand for edible insects has increased significantly, and insects have attracted attention as food resources in the future. According to one report, the global edible insect market will grow to about 800 billion by 2024. In recent years, various foods using insects have been developed, and the growth rate of the insect food market is getting faster.

Edible insects are known to have three major advantages. First, since edible insects can be produced in a system that emits little greenhouse gas, environmental value is excellent. Second, edible insects are rich in protein, calcium, and minerals, and are nutritionally superior, making them valuable food resources. Third, because it can be raised with less feed and water than meat or aquatic products, it has excellent economic efficiency.

Recently, edible insects have been processed and sold in various forms. When it comes to edible insects, it is often reminiscent of grasshopper fry or pupae, but drinks made with edible insects, cookies, nurungji, cheese, and chocolate are also manufactured, and cosmetics using insect extracts are also manufactured. In addition, health functional foods using edible insects are also manufactured and sold.

Edible insects are known as grasshoppers, slugs, crickets, silkworm pupae, black scorpions, tarantulas, beetles, cicadas, water generals, giant worms, and worms.

Sprout ( Protaetia brevitarsis seulensis ) is a grub worm belonging to the white-spotted flower beetle, and includes the oily layers of the chafer (Scarabaeidae) and the stag beetle (Lucanidae).

The white-spotted flower larvae are completely metamorphosed insects that hatch from eggs and pass over 3 years old to create and parry the pupa room. White-spotted flower radish has a life history of 11 days for eggs, 50 days for larvae, 28 days for pupae, and 40 days for adults, and it lives longer than breeding as a group when the adult is separated and reared in pairs.

The oily layer of white spotted flower plain has been used in folk remedies, and is used as an anti-cancer agent, a treatment for cirrhosis of the liver, a diuretic agent, and a nutritious tonic.

As a prior patent for food using slug, Korean Patent Registration No. 10-1888549 discloses a method for manufacturing a diet drink containing slug. In the above patent, slugs are used as the main raw material, old pumpkin extract, goji berry extract, Baekbokryeong extract, tea extract, Angelica extract and 칡 extract are mixed at a certain ratio, and the mixed extract is surface coated with chitosan to direct adhesion to the smell of slug. Disclosed is a technique for removing and convenient drinking. In addition, Korean Patent Registration No. 10-1791771 discloses a method for preparing a white spotted flower solid suspension and an anti-obesity composition comprising the same.

As another patent, Korean Patent Registration No. 10-1919770 discloses a method for manufacturing functional food using slug, comprising a slug composite powder made of slug as a main material and an excipient capable of stably manufacturing in the form of a ring. have.

However, in the above patents, a method of surface coating an extract or using an excipient is used to remove the peculiar smell, but the manufacturing process is complicated and the manufacturing cost is expensive.

In order to solve the above problems, an object of the present invention is to provide a method for preparing a food composition comprising slugs that can effectively remove odors peculiar to slugs to improve palatability and increase protein content.

The above-mentioned subject is a step of cleaning and washing slugs; Sterilizing the washed slug with steam; Heating a mixture of sterilized slugs and 5-10 times purified water at 50-80° C. for 48-96 hours; Filtering the heated mixture to remove solids; Concentrating the filtrate from which the solid content is removed by heating at 90 to 100°C for 10 to 12 hours; And heating and sterilizing the concentrated concentrate at 110 to 120° C. for 1 to 5 minutes to achieve a food composition containing slugs.

Preferably, the step of sterilizing with steam can be sterilized for 5 to 30 minutes with steam at a temperature of 100 to 120°C having a vapor pressure of 0.9 to 1.5 kgf/cm ³ .

Also preferably, the food composition may further include ginger powder, round or jujube powder.

The method of the present invention can provide a food composition containing a slug having little smell peculiar to a simple process, having excellent preference, and having a high protein content per unit weight.

1 is a schematic view showing a process for preparing a food composition comprising slugs according to the present invention.

Hereinafter, the present invention will be described in detail with embodiments of the present invention. However, the following embodiments are presented as examples for the present invention, whereby the present invention is not limited, and the present invention is capable of various modifications and applications within the scope of the claims and the equivalents interpreted therefrom. .

All technical terms used in the present invention, unless defined otherwise, have the following definitions and conform to the meaning as commonly understood by those skilled in the art in the relevant field of the present invention. In addition, although a preferred method or sample is described herein, similar or equivalent ones are included in the scope of the present invention.

The term “about” means 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, for reference amount, level, value, number, frequency, percent, dimension, size, amount, weight or length It means an amount, level, value, number, frequency, percentage, dimension, size, amount, weight or length that varies by 4, 3, 2 or 1%.

Throughout this specification, the terms "comprises" and "comprising", unless otherwise required by context, include the steps or components presented, or groups of steps or components, but any other steps or components, or It should be understood that it implies that a group of steps or components is not excluded.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a schematic view showing a process for preparing a food composition comprising slugs according to the present invention.

Food composition manufacturing method of the present invention; Cleaning and washing slugs (S11); Sterilizing the washed slug with steam (S12); Heating a mixture of sterilized slugs and 5-10 times purified water at 50-80° C. for 48-96 hours (S13); Filtering the heated mixture to remove solids (S14); Concentrating the filtrate from which the solid content is removed by heating at 90 to 100° C. for 10 to 12 hours (S15); And heating and sterilizing the concentrated concentrate at 110-120° C. for 1-5 minutes (S16).

Hereinafter, each step will be described in detail.

First, slugs are cleaned and washed (S11). In this stage, slugs are fasted for 3 days, and then washed by spraying water to remove foreign substances on the surface. Fasting is to remove the feces contained in the guts of the slug, it can remove the bitter taste caused by feces. By spraying and washing with water, foreign substances and impurities attached to the slug body can be removed, and residual feces that may remain in the slug intestine can be easily removed.

Next, the washed slugs are sterilized with steam (S12). This step is a step of sterilizing slugs with high pressure and high temperature steam. The steam preferably has a steam pressure of 0.9 to 1.5 kgf/cm ³ and a temperature of 100 to 120°C, and is preferably sterilized with steam for 5 to 30 minutes. When the sterilization temperature is less than 100°C, sterilization is not properly performed, and when it exceeds 120°C, proteins in the slug may be modified.

Subsequently, the sterilized slug is mixed with 5-10 times purified water and the mixture is heated at 50-80° C. for 48-96 hours (S13). Preferably it is heated at 60° C. for 48 hours. In this step, protein components contained in slugs are extracted.

According to one embodiment of the present invention, ginger powder, roundle powder or jujube powder may be added to the mixture before the heating step. Ginger powder, roundle powder or jujube powder may be added in an amount of 0.1 to 1% by weight based on the total weight of the concentrate. Ginger, roundle and jujube can be added to remove the debris of the concentrate and enhance sweetness.

Ginger is native to Southeast Asia and is grown as a vegetable. The roots are used as spices. In oriental medicine, dried stems are used as medicinal herbs, which treat cold chills, fever, nausea, vomiting, sea water, and phlegm, and are also effective for diarrhea due to food poisoning. It has been reported that pharmacological action promotes gastric secretion, enhances digestion, promotes blood circulation, and inhibits bacteria. In the present invention, the rootstock of ginger is dried and powdered.

Polygonatum odoratum var. pluriflorum ) is a plant belonging to the Liliaceae family, and is distributed in Korea, China, and Japan. Dongle is used to treat rhizomes, alternations, diabetes, and heart locks in oriental medicine. In the present invention, it is possible to use powder dried by harvesting young leaves and rhizomes in the spring.

Jujube tree ( Zizyphus It is the fruit of jujuba Mill .), reddish brown oval, and has a length of about 1.5 to 2.5 cm. Jujube becomes red when ripe, and is consumed as raw food or dried dried fruits, and is used for jujube tea, jujube vinegar, and jujube. In the present invention, a dried jujube powder is used.

When heating is complete, the mixture is filtered to remove solids (S14). By removing the solid content, foreign substances are removed to facilitate drinking. When filtering, a known filter can be used, and the type of filter is not particularly limited.

The filtrate from which the solid content has been removed is concentrated by heating at 90 to 100°C for 10 to 12 hours (S15), and the resulting concentrate is heated at 110 to 120°C for 1 to 5 minutes to further sterilize to prepare a slug concentrate (S16). . Through the concentration step, the protein content per unit weight may be increased.

Food composition comprising slugs prepared by the method of the present invention has no odor or sensation, and has excellent palatability, and can have a beverage formulation as a high protein content concentrate.

Hereinafter, the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited by these examples.

Manufacturing example One

500 g of slugs fasted for 3 days were prepared and washed by spraying water. After washing, it was sterilized for 10 minutes with 100°C and 1 kgf/cm ³ of steam. Then, the slug and the slug were mixed with 10 times the weight of purified water, heated at 60° C. for 48 hours, and solid content was removed using a nonwoven filter. Thereafter, the mixture was heated for 10 hours at 95°C to prepare a concentrate, and sterilized at 110°C for 2 minutes to prepare a slug concentrate.

Manufacturing example 2

A slug concentrate was prepared in the same manner as in Preparation Example 1, except that 0.1 part by weight of jujube powder, 0.1 part by weight of roundle powder and 0.1 part by weight of ginger powder were added per 100 parts by weight of the mixture before the heating step.

Comparative manufacturing example One

500 g of slugs fasted for 3 days were prepared and washed by spraying water. After washing, sterilization was performed for 10 minutes with 100° C., 1 kgf/cm ³ of steam, 10 times the weight of slugs and slugs were mixed with purified water, and concentrated at 90° C. for 48 hours to prepare a concentrate. After that, heating at 110°C for 2 minutes produced a slug concentrate.

Experimental Example 1: Sensory evaluation

Sensory tests were performed on slug concentrates prepared in Preparation Examples 1 and 2 and Comparative Production Example 1. Twenty men and women with more than five years of sensory testing experience in the food field were selected, and three of the concentrates were sampled, and then the sensory test was performed to give a score by a five-point scale (the better the symbol, the closer to five). Was made. The average value is shown in Table 1 below.

division color incense flavor Skipping Overall preference Preparation Example 1 4.3 3.9 3.5 4.0 4.2 Preparation Example 2 4.8 4.3 3.8 4.1 4.4 Comparative Production Example 1 3.2 1.9 1.5 3.8 2.8

Looking at Table 1, it can be seen that the slug concentrate, which is prepared according to the method of the present invention, and further comprises jujube, roundle, and ginger, has excellent aroma and taste and the best overall preference.

Since the specific parts of the present invention have been described in detail above, it is clear that for those skilled in the art, this specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereto. Therefore, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Grooming and washing slugs;
Sterilizing the washed slug with steam;
Heating a mixture of sterilized slugs and 5-10 times purified water at 50-80° C. for 48-96 hours;
Filtering the heated mixture to remove solids;
Concentrating the filtrate from which the solid content is removed by heating at 90 to 100° C. for 10 to 12 hours; And
A method of manufacturing a food composition comprising slugs, comprising sterilizing the concentrated concentrate by heating at 110 to 120° C. for 1 to 5 minutes. The method of claim 1, wherein the sterilizing with steam is characterized in that sterilizing with steam at a temperature of 100 to 120° C. having a vapor pressure of 0.9 to 1.5 kgf/cm ³ for 5 to 30 minutes, the food composition comprising slugs. Manufacturing method. The method of claim 1, wherein the food composition further comprises ginger powder, roundle powder, or jujube powder, wherein the food composition comprises slugs.

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