KR20210057395A - Manufacturing method for powder of edible insects - Google Patents

Abstract

According to an embodiment of the present invention, a method of manufacturing edible insect powder comprises a washing step of washing edible insects; A first drying step of drying the edible insects at a temperature of 45 to 55° C. for 24 to 36 hours; A mixing step of preparing an edible insect mixture by mixing 100 to 900 parts by weight of an additive in which rice bran and milk are mixed with respect to 100 parts by weight of dried edible insects; A sterilization step of heating the edible insect mixture at a temperature of 100° C. for 1 hour or more; Fermentation step of inoculating beneficial bacteria in the sterilized edible insect mixture and fermenting it for 36 to 48 hours at a temperature of 35 to 45 °C; A second drying step of freeze-drying the fermented edible insect mixture; And a pulverizing step of pulverizing the freeze-dried edible insect mixture to prepare edible insect powder.

Description

Manufacturing method of edible insect powder {MANUFACTURING METHOD FOR POWDER OF EDIBLE INSECTS}

The present invention relates to a method of manufacturing edible insect powder, and more particularly, an edible insect powder with improved absorption of nutrients and flavor while minimizing the destruction of various useful ingredients such as immunoglobulin E and unsaturated fatty acids. It relates to a method of manufacturing.

In general, in order for animals to synthesize substances necessary to sustain life or to obtain energy, substances that are raw materials must be absorbed. At this time, substances that are raw materials are called nutrients, and carbohydrates, fats, proteins, inorganic salts, vitamins, water, etc. There is, and by using it, substances or energy that make up the body are produced or physiological functions are regulated.

In particular, carbohydrates, fats, and proteins, which are called the three major nutrients, are the most important components for the nutrition of living organisms, and among them, proteins not only play important roles such as flesh production, collagen production for skin elasticity, immunity increase, energy production, and growth hormone production. It performs a variety of functions.

These proteins can be typically consumed in a large amount from meat or fish and shellfish, but recently, for reasons such as excessive consumption of instant foods or diet, there is a lot of phenomenon in which protein intake is insufficient in modern people.

Accordingly, demands for high protein foods are gradually increasing, such as when protein supplementation is required in addition to exercise for the purpose of supplementing insufficient protein, physical fitness, or the like, or when protein supplementation is required in a state in which the biological function is degraded after surgery.

In particular, in the case of cancer patients whose organs including the pancreatic biliary tract, liver and digestive organs are resected, a serious imbalance in nutritional status is caused due to impaired digestive function and nutrient absorption after surgery, and in severe cases, it causes malnutrition, etc., especially protein Deficiency leads to lack of synthesis of endogenous proteins in immune receptor cells, which can lead to immune deficiency, so a high protein diet for patients is one of the most important factors for recovery.

Accordingly, protein foods using edible insects that have excellent composition of proteins and essential amino acids such as goumbaengi and brown mealworms (Tenebrio molitor, mealworm) and have excellent inorganic components such as crude fat, iron, and calcium are being developed.

Protein foods using edible insects for patients, etc. are mainly manufactured in powder form that is easy to absorb, but edible insects contain a large amount of fat and are not easy to process and store. It was used after.

However, during the degreasing process, various useful ingredients along with a number of unsaturated fatty acids that are beneficial to the human body are removed together.

Accordingly, there is a need to develop a technology capable of manufacturing an edible insect powder that can facilitate the ingestion of patients, including various useful ingredients and unsaturated fatty acids that can help patients recover.

The matters described as the background art are only for enhancing an understanding of the background of the present invention, and should not be taken as acknowledging that they correspond to the prior art already known to those of ordinary skill in the art.

KR 10-1510260 B1 (2015.04.02.)

The present invention has been devised to solve the above problems, and provides a method of manufacturing edible insect powder that can help patients recover by minimizing the loss of useful ingredients of edible insects.

In addition, it provides a method of manufacturing an edible insect powder with improved flavor of the edible insect powder prepared to be easily ingested.

In addition, there is provided a method for producing an edible insect powder with improved flavor of the edible insect powder capable of improving the absorption of contained nutrients.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned will be clearly understood by those of ordinary skill in the art from the description of the present invention.

According to an embodiment of the present invention, a method of manufacturing edible insect powder comprises a washing step of washing edible insects; A first drying step of drying the edible insects at a temperature of 45 to 55° C. for 24 to 36 hours; A mixing step of preparing an edible insect mixture by mixing 100 to 900 parts by weight of an additive in which rice bran and milk are mixed with respect to 100 parts by weight of dried edible insects; A sterilization step of heating the edible insect mixture at a temperature of 100° C. for 1 hour or more; Fermentation step of inoculating beneficial bacteria in the sterilized edible insect mixture and fermenting it for 36 to 48 hours at a temperature of 35 to 45 °C; A second drying step of freeze-drying the fermented edible insect mixture; And a pulverizing step of pulverizing the freeze-dried edible insect mixture to prepare edible insect powder.

More preferably, the method for producing edible insect powder according to an embodiment of the present invention is, after the washing step, after the washing step, 6 to 8 liters per 100 g of green onions are added to water, then infused at a temperature of 100° C. for 1 hour, and cooled to room temperature. It may further include a pre-treatment step including a process of preparing a leaf for preparing a leaf and a process for improving flavor by blanching the washed edible insect in a heated leaf at a temperature of 100°C.

In the mixing step, the additive is preferably prepared by mixing rice bran and milk in a weight ratio of 1: 0.5-2.

The fermentation step includes an inoculation process of inoculating 0.5 to 1.0 parts by weight of beneficial bacteria based on 100 parts by weight of the sterilized edible insect mixture; A kneading process in which water is added to the mixture of edible insects inoculated with beneficial bacteria and kneaded; And a fermentation process of injecting and fermenting the kneaded edible insect mixture into a closed space.

In the pulverizing step, 2 to 5 parts by weight of a flavor enhancer including baekchul is added to 100 parts by weight of the freeze-dried edible insect mixture, and then pulverized to prepare edible insect powder.

According to an embodiment of the present invention, there is an effect of facilitating intake of the prepared edible insect powder by minimizing the odor peculiar to the insect by pretreating the edible insects using the water.

In addition, there is an effect of further improving the flavor of the prepared edible insect powder by adding baekchul during the production of the edible insect powder.

In addition, it is effective in facilitating absorption of useful ingredients by insects by fermenting them after inoculating beneficial bacteria in insect powder.

In addition, by omitting the degreasing process and preparing edible insect powder, there is an effect of minimizing the destruction of various useful ingredients such as Immunoglobulin E and unsaturated fatty acids.

1 is a flow chart showing a method of manufacturing edible insect powder according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, but the present invention is not limited or limited by the embodiments. For reference, in the present description, the same numbers refer to substantially the same elements, and under these rules, contents described in other drawings may be cited, and contents that are judged to be obvious to those skilled in the art or are repeated may be omitted.

The present invention is characterized in that the absorption of useful ingredients is improved by inoculating and fermenting beneficial bacteria while minimizing the destruction of various useful ingredients such as Immunoglobulin E and unsaturated fatty acids by omitting the degreasing process of edible insects.

In addition, it is characterized by improving the inherent flavor of edible insects to facilitate ingestion.

1 is a flow chart showing a method of manufacturing edible insect powder according to an embodiment of the present invention.

As shown in Figure 1, the method of manufacturing edible insect powder according to an embodiment of the present invention includes a washing step of washing edible insects, a first drying step of drying the edible insects, and mixing an additive with the dried edible insects. The mixing step of preparing an edible insect mixture, a sterilization step of heating the edible insect mixture, a fermentation step of fermenting the sterilized edible insect mixture, a second drying step of drying the fermented edible insect mixture, and freeze-dried food It includes a pulverizing step of pulverizing the insect mixture to prepare edible insect powder.

In the present invention, edible insects are non-toxic and edible insects such as mealworms (gosoae), slugs, and brown mealworms, and it is recommended to use edible insects with minimal harmful components by inducing sufficient bowel movements by fasting 2-3 days before processing. desirable.

More preferably, the manufacturing method of the edible insect powder according to an embodiment of the present invention may further include a pretreatment step of ripening the insect while first improving the inherent taste and smell of the edible insect after the washing step.

Accordingly, by allowing the prepared edible insect powder to contain a part of the scent of green onion, it can help to make the intake of the edible insect powder more smooth.

In addition, in the case of manufacturing edible insect powder to help patients recover, a secondary sterilization step using a separate sterilization device may be further included after the fermentation step so that patients with low immunity can be prevented from being infected with bacteria, etc. have.

Hereinafter, each step of the present invention will be described in more detail.

1. Washing step

In the present invention, the washing step is a process of removing foreign substances on the surface of edible insects. After performing the first washing for about 90 seconds with water at 45 to 55°C in an ultrasonic cleaner, then 2 to 3 times using water at 45 to 55°C again. After removing foreign substances on the surface of insects by secondary washing over a sieve, water on the surface of edible insects is removed from the sieve.

At this time, it is preferable that the water temperature is 45℃ or higher and does not exceed 55℃. The reason is that the cleaning power decreases at a water temperature of less than 45℃, and if it exceeds 55℃, insects may die, resulting in deterioration or reduction of useful ingredients. Therefore, wash in lukewarm water as described above.

2. Pre-treatment step

The pretreatment step is a step of ripening edible insects while improving the inherent flavor of edible insects by using green onions.In the present invention, green onions are boiled for 1 hour at a temperature of 100°C after adding 6 to 8 ℓ of water to 100 g of green onions. It is preferable to use brewed.

At this time, when the amount of water exceeds the above range or is boiled for less than 1 hour, the fragrance of green onions contained in the green onions is reduced, so that the degree of improvement in the flavor of edible insects is insignificant, so it is preferable to use sufficiently brewed green onions.

More specifically, the pre-treatment step includes a preparation process for preparing green water as described above and a flavor enhancement process for improving flavor by blanching edible insects with green water.

In the process of preparing green onions, 6~8ℓ per 100g of green onions is added to water, brewed at a temperature of 100℃ for 1 hour, and then cooled to room temperature. The flavor enhancement process is prepared by heating the prepared green onions to 100°C. After blanching, improve the flavor, and then use a sieve to remove moisture from the surface of the insect.

3. First drying step

The first drying step is a process of drying the washed and pretreated edible insects at a temperature of 45 to 55°C for 24 to 36 hours, and dried until the total weight of the washed and pretreated edible insects becomes about 1/3. .

For example, after washing and pretreatment, if the total weight of edible insects is 3 kg, the weight is about 1 kg, and it is dried until water is sufficiently removed.

4. Mixing step

The mixing step is a step of mixing by adding an additive to the dried edible insect to improve the texture of the edible insect and supplement protein. In the present invention, the additive is rice bran, and milk may be added as necessary.

More specifically, the mixing step is preferably prepared by mixing 100 to 900 parts by weight of an additive with respect to 100 parts by weight of dried edible insects.

At this time, when the additive exceeds 900 parts by weight, the content of the insect is insignificant and it is difficult to sufficiently consume the useful components of the edible insect, and when the amount is added less than 100 parts by weight, texture improvement and protein supplementation are reduced, and thus the content is limited to the above range.

5. Sterilization step

The edible insect powder prepared according to an embodiment of the present invention can be eaten by a patient with reduced immunity for the purpose of ingesting nutrients, and kills microorganisms contained in the edible insect through a sterilization step so that the patient is not infected with bacteria. .

More specifically, the sterilization step according to an embodiment of the present invention uses a high-temperature sterilization method in which microorganisms are killed by irreversible coagulation and denaturation of enzymes and tissue proteins using saturated steam at a high temperature of 100°C or higher.

It was confirmed that the edible insects subjected to the sterilization step as described above were edible because no microorganisms were detected.

6. Fermentation stage

The fermentation step is a step for helping the body digestion and absorption of the prepared edible insect powder, and the sterilized edible insects are inoculated and fermented with beneficial bacteria including lactic acid bacteria.

More specifically, the fermentation step includes an inoculation process of inoculating beneficial bacteria into the edible insect mixture, a kneading process of kneading the edible insect mixture inoculated with the beneficial bacteria, and a fermentation process of fermenting the kneaded edible insect mixture in a closed space.

In the inoculation process, it is preferable to inoculate 0.5 to 1.0 parts by weight of the beneficial bacteria based on 100 parts by weight of the edible insect mixture. Limited to.

In the kneading process, it is desirable to knead the edible insect mixture inoculated with beneficial bacteria while adding water to the kneading range, as it can help fermentation of lactic acid bacteria afterwards through kneading.

For the fermentation process, it is desirable to put the insect mixture that has been kneaded as described above in an airtight container and ferment it for 36 to 48 hours at a temperature of 35 to 45°C in an airtight condition. The reason is that the beneficial bacteria occupying most of the lactic acid bacteria are anaerobic. As such, fermentation should be carried out in an airtight state, as it may cause deterioration and damage such as spoilage if exposed to the air without using an airtight container.

In addition, fermentation is not sufficiently performed below the temperature range and time range, and if the temperature range is exceeded, it may cause the death of beneficial bacteria, and if fermentation is performed over 48 hours, it may cause a decrease in productivity, so it is limited to the above range. .

7. Second drying step

In the second drying step, the mixture of edible insects fermented in a dough state is freeze-dried so as to be crushed.

Freeze-drying is a method of freezing an aqueous solution or a sample containing water and sublimating water by reducing the pressure to a water vapor pressure of the temperature or less to dry it, and the temperature and time range may use conventional freeze-drying conditions.

More preferably, it is preferable to freeze-dry for 48 to 60 hours in a freezer maintained at a temperature below zero, because it can be dried while minimizing deterioration of the edible insect mixture and various useful ingredients.

8. Crushing step

The pulverization step is a process of pulverizing the freeze-dried edible insect mixture to produce edible insect powder, and the edible insect powder to be prepared is preferably pulverized to have a particle diameter of 0.5 to 1.5 mm.

Because, if the particle size is larger than 1.5mm, the texture is not good and it is difficult to eat through the feeling of swelling in the mouth.If the particle is crushed to a size less than 0.5, it may cause destruction of useful ingredients and increase the cost. Therefore, it is limited to the above range.

More preferably, the pulverization step according to an embodiment of the present invention is pulverized after adding 2 to 5 parts by weight of a flavor enhancer including baekchul based on 100 parts by weight of the freeze-dried edible insect mixture.

Accordingly, there is an effect of minimizing the feeling of rejection in ingestion by secondarily improving the flavor of the edible insects, whose flavor has been primarily improved through the blanching of the water.

Hereinafter, a sensory test result of the edible insect powder prepared according to an embodiment of the present invention will be described.

In the present invention, the sensory test was carried out by selecting 100 men and women aged 20 to 40 years old and using a 5-point scale method, and edible insect powder (Comparative Example 1) omitting the pretreatment step and edible insect powder that did not add white extract in the pulverization step. (Comparative Example 2) and edible insect powder (Comparative Example 3) omitting all of the pretreatment step and addition of baekchul were used as a control, and the edible insect powder prepared according to an embodiment of the present invention was compared and evaluated.

More specifically, the edible insects used Gosoae (3kg), and the washing step was first washed with an ultrasonic cleaner in water at 50°C for 90 seconds, and then washed twice with water at 50°C, and the first drying step Gosoae was dried at 50°C for 30 hours until 1kg, and the mixing step was mixed by adding rice bran 3kg and 1.5kg (1.5ℓ) of milk to 1kg of dried gosoae. In the sterilization step, saturation of 110℃ It was sterilized in steam for 1 hour, and in the fermentation step, 20 g of beneficial bacteria were inoculated in 50°C water and then kneaded and fermented for 40 hours in an airtight container maintained at 40°C. The second drying step was 50 hours at -10°C. During the freeze-drying, the pulverization step was crushed to have an average particle size of 1 mm to prepare edible insect powder.

In the pretreatment step, 100g of green onions was added to 6ℓ of water, then brewed at 100℃ for 1 hour, the cooled greens were reheated to 100℃, and then treated with edible insects. Baekchul of was put in.

The sensory test results are shown in Table 1 below, and the average value is described.

Item Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Savory taste 3.6 3.1 3.2 3.0 Astringent taste 1.0 1.3 1.4 2.0 The evaluation of the two items above was very severe, 5 points, and 1 point, which is not felt at all. smell 4.7 3.2 3.3 2.5 Texture 4.1 4.0 4.2 4.0 Comprehensive acceptance 4.6 4.1 4.2 3.0 The evaluation of the three items above was expressed as 5 points for very good and 1 point for very dislike.

Referring to the results of Table 1, compared to Comparative Example 3 in which both Baekchul addition and pretreatment steps were omitted, the edible insect-specific odors of Comparative Example 1 and Comparative Example 2 in which the pretreatment step was performed and Baekchul was added were greatly improved. As a result, it can be seen that some of the taste has been improved.

In particular, in the case of Example 1 in which both the Baekchul addition and pretreatment steps were performed, the smell and taste were significantly improved compared to Comparative Example 3, and the flavor was improved as compared to Comparative Examples 1 and 2 in which only either the pretreatment step or Baekchul was added. have.

Comparative Examples 1 to 3 and Example 1 both showed a similar tendency as the texture was pulverized to a particle size of 1 mm, but it can be seen that the overall acceptability is greatly improved as the flavor is improved.

As described above, although it has been described with reference to preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the following claims. You will understand that you can do it.

Claims (5)

Washing step of washing the edible insects;
A first drying step of drying the edible insects at a temperature of 45 to 55° C. for 24 to 36 hours;
A mixing step of preparing an edible insect mixture by mixing 100 to 900 parts by weight of an additive in which rice bran and milk are mixed with respect to 100 parts by weight of dried edible insects;
A sterilization step of heating the edible insect mixture at a temperature of 100° C. for 1 hour or more;
Fermentation step of inoculating beneficial bacteria in the sterilized edible insect mixture and fermenting it for 36 to 48 hours at a temperature of 35 to 45°C;
A second drying step of freeze-drying the fermented edible insect mixture; And
Crushing step of pulverizing the freeze-dried edible insect mixture to prepare edible insect powder; containing, a method for producing edible insect powder.
The method according to claim 1,
After the washing step,
After adding 6~8ℓ of water per 100g of green onions, brewing at a temperature of 100℃ for 1 hour and preparing the greens cooled to room temperature. Pre-treatment step comprising a flavor enhancement process to improve; further comprising, a method for producing edible insect powder.
The method according to claim 1,
In the mixing step,
The additive is a method of manufacturing edible insect powder, characterized in that the rice bran and milk are mixed in a weight ratio of 1: 0.5-2.
The method according to claim 1,
The fermentation step,
Inoculation process of inoculating 0.5 to 1.0 parts by weight of beneficial bacteria based on 100 parts by weight of the sterilized edible insect mixture;
A kneading process in which water is added to the mixture of edible insects inoculated with beneficial bacteria and kneaded; And
A fermentation process in which the kneaded edible insect mixture is put into a closed space and fermented. Containing, a method for producing edible insect powder.
The method according to claim 1,
The crushing step,
A method for producing edible insect powder, characterized in that 2 to 5 parts by weight of a flavor enhancer including baekchul is added to 100 parts by weight of the freeze-dried edible insect mixture and then pulverized to prepare edible insect powder.

Images