KR20220029825A - Slug powder with reduced odor and improved quality and manufacturing method - Google Patents

Abstract

The present invention relates to cicada larva powder with reduced odor and improved quality and a manufacturing method thereof. More specifically, the method comprises: a first step of selecting, washing, and pulverizing cicada larvae as raw materials; a second step of pre-processing cicada larva powder; a third step of mixing a fermented pu'er tea extraction by-product and deep-sea water with the preprocessed cicada larva powder to firstly ferment the mixture; a fourth step of firstly aging the fermented product; a fifth step of mixing the aged product and preprocessed fermented pine needles to secondly ferment the mixture; a sixth step of aging the mixture; a seventh step of sterilizing the product; an eighth step of drying the sterilized product; and a ninth step of packaging and commercializing the product.

Description

Slug powder with reduced odor and improved quality and manufacturing method

The present invention relates to slug powder with improved odor reduction and quality and a method for manufacturing the same. Step, Step 3 is a step of processing the pre-treated raw material with Puer tea extraction by-product fermented product, Step 4 is the first ripening step, Step 5 is the pre-treated fermentation pine needle treatment step, Step 6 relates to a method for producing slugs with improved odor reduction and quality, including the secondary aging step, the 7th step sterilization step, the 8th step drying step, and the 9th step packaging and product steps.

Slugs are used for medicinal purposes in oriental medicine. They live in the rotting thatch of thatch houses, in the soil, and near the roots of various plants. It has a milky color and its effect is known to be in the treatment of liver cancer, cirrhosis, heart disease, geriatric diseases, tetanus, malignant boils and dementia.

Persimmon leaves are known to be rich in vitamins C and P, calcium, and tannins from food sources. It is known to have effects such as skin and wrinkle improvement, anti-aging, antioxidant action, blood circulation promotion, cold prevention, prevention and treatment of various adult diseases such as high blood pressure and diabetes, relieving hangover, and relieving menstrual pain in women.

Pu'er's tea is already known for its functionality, so the ingredients contained include theanine, GABA, flavonoids, polyphenols, catechins, amino acids, kaempferol, quercetin, milcetin, flavonol glycosy, etc. ) According to the medical literature, it is known for reducing cholesterol, suppressing obesity, enhancing immunity, removing hangover, preventing and treating arteriosclerosis, and suppressing increase in blood pressure.

Pine needles are a traditional spice in Korea, and are distributed in Korea, Japan, and China. The types are mainly Japanese pine and Korean pine (red pine and black pine), and the parts used are mainly leaves. It is known that there are gastrointestinal diseases and liver diseases. For use, it is manufactured into tea, juice, songpyeon and processed foods.

As a technique grafted using conventional slugs, registration number 1016166880000 “method of manufacturing functional food using slugs” registration number 1019383480000 “method of separating fatty acid oil and water-soluble peptide from slugs” registration number 1019530970000 “slugs eating red ginseng” Functional food manufacturing method using” Registration No. 101579410000 “Fertilizer using slug feces and manufacturing method thereof” Registration No. 1018885490000 “Diet drink containing slugs and manufacturing method”, etc., registered as a patent using persimmon leaves No. 2018759580000 “Method for manufacturing functional tea using persimmon leaves and persimmon seeds” Registration No. 1013819500000 “Fermented persimmon leaf tea and manufacturing method thereof” Registration No. 1016181210000 “Method for manufacturing pickled persimmon leaves using autumn persimmon leaves” Registration No. 1011207130000 “Natural fiber Persimmon leaf dyeing method” Registration No. 1013732630000 “Polysaccharide fraction derived from persimmon leaf with immune function enhancing activity and manufacturing method thereof” Registration No. 1017455970000 “Fermented persimmon leaf, fermented persimmon leaf extract and its use”, etc. For example, Application No. 諺” “Puer tea using kumquat peel” Application No. 諺0048727” “Pharmaceutical composition for the prevention or treatment of cognitive impairment due to aging that contains Pueri tea extract as an active ingredient” Application No. 諺0113863” Bio-cellulose sheet for mask pack containing extract and manufacturing method thereof”Registration No. There are “Peace pine tea with pine mushroom flavor and nutritional ingredients added to it and its manufacturing method,” “Registration No.

In addition, as a patent using pine needles, registration number 1019669830000 “composition for improving metabolic syndrome containing pine needle extract” registration number 101243530000 “shampoo composition for promoting hair growth including pine needle extract and method therefor” registration number 1013749930000 “pine needles” The method of removing the rosin component of “Registration No. 1009529020000” was applied for and registered as “Cosmetic soap composition containing aged pine needles and its manufacturing method”, but these were fermented by-products extracted from persimmon leaves, unripe fruits, and Pu’er tea as in this patent. There has been no report on the technology and use of slug powder production method with improved odor reduction and quality by combining cutting-edge processing technology using water and fermented pine needles.

For the purpose of improving consumer preference and industrialization of slugs, it is required to reduce the odor contained in insects and to manufacture final products with improved quality.

Therefore, the purpose of this is to develop a method for producing slug powder with improved odor reduction and improved quality by combining traditional food ingredients that are safe to consumers when manufacturing slug powder with improved odor and quality, and fermentation and eco-friendly processing technology using the same.

Accordingly, in the present invention, the first step is a step of selecting, washing, and pulverizing the raw material slugs, and the second step is putting a mixed powder of persimmon by-product in a petri dish provided with a filter paper on the mixed powder of persimmon by-product, and then After putting the slug powder on the filter paper, spray the potato flakes with a mixture of potato flakes and distilled water in a ratio of 1-3: 97-99 for 2 minutes, seal the Petri dish, and then use a thermostat at 30°C for 12 to 24 The step of pre-treating the slug powder that maintains time, the third step is the pre-treated slug powder: Puer tea extract by-product fermented product: the step of primary fermentation by mixing deep sea water, the fourth step is the fermentation of the fermented product The first ripening step, the fifth step is the first aging-treated aged product: bottled water: the second fermentation step by mixing the pre-treated fermented pine needles, the sixth step is the second fermentation of the secondly fermented product The aging step, the 7th step is a step of sterilizing the second-aged aged product, the 8th step is a drying step, and the 9th step is a step of packaging and commercialization.

In the powdering step, the raw material slugs are selected, washed with a micro bubbler for 10 minutes, dried at 60° C. with a dryer for 8 hours, and the dried slugs are pulverized with a vacuum mixer for 10 minutes to powder into a 50 mesh size. is a technical feature.

The mixed powder of persimmon by-products was mixed with unripe fruit: persimmon leaf: germanium-containing water 3: 2: 5 (w/w/w) in a vacuum mixer for 10 minutes, and then the mixed mixture was passed through three layers of sterilized gauze. After adding 0.2% by weight of lactic acid bacteria and 0.01% by weight of pectinase to the extract, respectively, drying at 38°C in warm temperature for 8 to 10 hours, freeze-drying, and powdering the freeze-dried product into 50 mesh do it with

The first fermentation step is, after mixing the pre-treated slug powder: Puer tea extract by-product: deep sea water at 5: 2 to 4.5: 0.5 to 3, and then at 25° C. for 24 to 72 hours. , It is technically characterized by aging at 4°C for 48 hours.

The fermented by-product is a by-product of 300 g extracted from Pu'er tea, dried with a hot air dryer at 60° C. for 8 to 10 hours, then pulverized for 5 minutes to make a by-product powder, and 500 g of sake lees is passed through two layers of sterilized gauze and filtered. was separated with a centrifuge at 3000rpm for 10 minutes to make takju sake lees for fermentation, and then a mixture of 10% by weight of by-product powder, 30% by weight of takju sake lees for fermentation, and 60% by weight of sterilized water was heated in a thermostat at 25±2℃ 24 It is technically characterized as fermenting for ~48 hours.

In the second fermentation step, the first-aged aged product: mineral water: pre-treated fermented pine needles are mixed at 25-35: 50-65: 0-25 (w/w/w), It is technically characterized by aging at 25°C for 24 to 72 hours and at 4°C for 48 hours with a thermostat.

The fermented pine needles are, after washing 1 kg of pine needles 3 times in tap water and removing water for 2 to 3 hours, cut 1.0 to 1.5 cm, mix 5 liters of deep sea water in a stainless steel container, boil at 100 ° C for 10 minutes, and boil first To remove the wax on the surface, and to remove the secondary residual wax and extract tannins, it is treated with a wet ultrasonic device at 28 KHz for 30 minutes, and then dried at 60℃ with a thermostat for 8-10 hours. Then, the astringent persimmon juice is sprayed for 2 minutes and fermented at 30±2℃ for 24 hours.

According to the slug powder with improved odor reduction and quality of the present invention and its manufacturing method, eco-friendly processing technology is applied to improve consumer preference when slug powder is used to reduce odor and improve quality by using slugs to reduce odor and improve quality. It is an invention that can provide high added value and external competitiveness as a new food resource by manufacturing improved final high quality slug powder.

1 is a process diagram showing a preferred embodiment of the present invention;

The present invention will be described in detail with reference to the accompanying drawings as follows.

Hereinafter, FIG. 1 is a slug powder with improved odor reduction and quality of the present invention and a manufacturing process diagram thereof. In the present invention, the raw material slug selection, washing, and powdering steps, the pre-treatment step of the slug powder, the pre- ( Pre) primary fermentation treatment of processed raw materials with fermented by-product of Puer tea extraction, primary aging stage, secondary fermentation of pre-treated fermented pine needles, secondary aging stage, sterilization stage, drying stage , packaging and commercialization steps, and the manufacturing method thereof will be described as follows.

(1) Steps of screening, washing, and pulverizing raw material slugs

The raw material, Gumbangae, was purchased from Yangnyeong-si, Daegu, and the ones that were not visually abnormal were washed for 10 minutes with a microbubble machine (Samwon Machinery, K-25, Korea), and then dried with a dryer (Daewon, W-132, Korea). After drying at 60℃ for 8 hours, pulverize for 10 minutes with a vacuum mixer (Samil, WA-234, Korea) and pass through a sieve formed with a sieve size -0.05mm and wire thickness -0.56mm to form a powder with a size of 50 mesh was used.

At this time, microbubbles are created in water in the form of ultra-fine particles as fine bubbles, and the bubble diameter is 10-50㎛, and the rate of rise to the water surface is slower than that of general bubbles. It is known to improve skin diseases.

(2) Pre-treatment step of slug powder

Spread the mixed powder of persimmon by-products (unripe ^persimmon + persimmon leaves) evenly in a Petri dish (diameter × height = 8.5 cm × cm) to a height of 0.3 to 0.4 cm. After adding the powdered slug powder treated in (1) to a height of 0.5 cm and spreading it evenly, potato flakes (vegetable adhesive): Potato flakes containing distilled water 1-3: 97-99 (w/w) After spraying for 2 minutes, the lid was sealed and pre-treated at 30° C. in a thermostat (Samil, WR-129, Korea) for 12 to 24 hours.

At this time, the mixed powder of the persimmon by-product (unripe sweet fruit + persimmon leaves) is: unripe sweet fruit (average weight 5 to 10 g): persimmon leaves (adult leaves: wax removed: heat-treated at 100°C for 1 hour): germanium-containing water (commercially purchased) 3: 2: 5 (w/w/w) was put in a vacuum mixer (Samil, WA-234, Korea) and mixed for 10 minutes, and then the mixture was passed through three layers of sterilized gauze to the extract, lactic acid bacteria (DH palm) , Korea) 0.2% by weight and 0.01% by weight of pectinase are added, respectively, and then sterilized at 38°C for 8-10 hours with a thermostat (Samil, WR-129, Korea), freeze-dried and powdered to 50 mesh got angry

(3) Primary fermentation step

(2) pre-treated slug powder: Puer tea extraction by-product: Deep sea water (produced in Sokcho, Gangwon-do, Deeps, Korea) 5: 2 to 4.5: 0.5 to 3 mixed in a 20 liter stainless steel container After adding, aging was performed at 25°C for 24-72 hours and at 4°C for 48 hours.

At this time, the fermented by-product of Pu-erh tea extraction is made by drying 300 g of the by-product extracted from Pu-erh tea using a hot air dryer (Daehan, K-25, Korea) at 60° C. for 8 to 10 hours, followed by a vacuum dryer (Samil, DN-32, Korea). ) was powdered for 5 minutes (①-puer tea extracted by-product powder).

After passing 500 g of Takju sake lees through 2 layers of sterilized gauze, the filtered solution is separated by a centrifugal separator (Vision Science, VS-4000, Korea) at 3000rpm for 10 minutes, and the supernatant is used as Takju sake lees for fermentation (②) and diluted As sterilized water (③), 10% by weight of powdered by-product powder extracted from Puerai tea, 30% by weight of fermented takju sake lees, and 60% by weight of sterilized water were mixed and heated to a thermostat (Samil, kj-12, Korea). Fermentation was carried out at ±2°C for 24-48 hours.

It is possible to reduce the smell of slug powder by going through this primary fermentation step.

(4) 1st ripening stage

The fermented product of (3) was aged at 4-5°C for 8-12 hours.

(5) secondary fermentation step

Aged product treated with primary aging in (4): Bottled water: Mix pre-treated fermented pine needles at 25-35: 50-65: 0-25 (w/w/w) and put it in a 5-liter stainless steel container , using a thermostat (Samil, kj-12, Korea) was aged for 24 to 72 hours at 25 °C and 48 hours at 4 °C.

At this time, the aged product and fermented pine needles were put in a dashi bag (Clean ŽN: Life Research Institute) and used.

On the other hand, for fermented pine needles, wash 1 kg of pine needles (Mt. Bonghwa, Gyeongsangbuk-do) in tap water three times, put them in a pot for 2-3 hours to remove moisture, cut them to 1.0-1.5 cm, and mix with 5 liters of deep sea water in a 10-liter stencil. and boil at 100℃ for 10 minutes to remove the wax on the primary surface, and to remove the secondary residual wax and extract tannins, a wet ultrasonic device (stenn barrel: width × length × height = 28cm*?*cm后cm, Tecon Inc., USA) at 28 KHz for 30 minutes, and then dried at 60℃ for 8-10 hours using a thermostat (Samil, kj-12, Korea), and then astringent persimmon juice 2 It was fermented for 24 hours at 30±2℃ by spraying for minutes.

In the second fermentation step, it is possible to further reduce the smell along with the first fermentation.

(6) Second ripening stage

The fermented product treated in (5) was aged at 4-5° C. for 8-12 hours.

(7) Sterilization step

The aged contents of (6) were sterilized by treatment at 121°C, 1.5 atmospheres, and 15 minutes using a high-pressure steam sterilizer (Samwon, K-25, Korea).

(8) drying step

The sterilized contents of (7) were dried with hot air at 60-70° C. for 8-12 hours.

(9) Packaging and commercialization stage

This step (9) is the packaging and commercialization step.

Hereinafter, preferred embodiments of the present invention with reference to the drawings are as follows.

(1) Example of sensory test of slug powder by mixing ratio of fermented by-product of Puer tea extraction to pre-treated slug powder

In the present invention, the sensory test measurement of slug powder by the mixing ratio of the by-product fermented Puer tea extraction to the pre-treated slug powder is shown in Table 1.

Sensory test of slug powder by mixing ratio of fermented by-product of Puerto tea extraction to pre-treated slug powder Water (mineral water): pre-treated slug powder
: Pu'er tea extraction by-product (w/w/w) colour taste incense comprehensive
symbol 5:2:3 3.2 3.2 3.2 3.1 5:3:2 3.1 3.2 3.4 3.6 5: 4: 1 3.6 4.6 4.3 4.8 5:4.5:0.5 3.1 3.1 3.3 3.4

1) The given value is the average value of three experiments, and a 5-point method by sensory inspectors (10 people) (Very poor: 1 point, Bad: 2 points, Normal: 3 points, Good: 4 points, Very good: 5 points)

① Sensory evaluation

Referring to Table 1, the color, taste, aroma, and overall preference evaluation were conducted using a 5-point intensity method (no effect: 1 point, slightly effective: 2 points, moderate: 3 points) for 10 male and female adult males and females aged 30 to 60 years. , a little good: 4 points, very good: 5 points).

② Sensory test result of slug powder according to the mixing ratio of the by-product fermented Puer tea extraction to the pre-treated raw material

Referring to Table 1, as a result of sensory examination of slug powder by the mixing ratio of the by-product fermented Puer tea extraction to the pre-treated slug powder, water (mineral water): pre-treatment The mixing ratio of dried slug powder: Puer tea extract by-product (w/w/w) was the best in the 5: 4: 1 (w/w/w) treatment group.

(2) Example of measurement of sugar content, pH and acidity of slug powder by mixing ratio of by-product fermented by-product of Puer tea extraction to treated slug powder

In the present invention, the measurement of sugar content, pH and acidity of slug powder by the mixing ratio of the by-product fermented Puer tea extraction to the pre-treated raw material is shown in Table 2.

Sugar content, pH and acidity of slug powder according to the mixing ratio of the by-product fermented product of Puerto tea extraction to the pre-treated slug powder Water (mineral water): pre-treated slug powder
: Pu'er tea extraction by-product (w/w/w) sugar content
( ^○ Brix) pH Acidity (%) 5:2:3 4.01 5.87 1.03 5:3:2 3.49 5.89 1.02 5: 4: 1 3.44 5.88 1.04 5:4.5:0.5 3.43 5.91 1.03

1) The given value is the average value of three experiments.

① Measurement of sugar content, pH and acidity

Referring to Table 2, for sugar content, 500 μl (microliter) of a sample was taken and sugar content (Brix , ^○ Brix) was measured using a saccharometer (Hand refractometer, kruss, Germany). The pH and acidity were measured with a pH meter (Metrohm Ltd., Switzerland) after diluting the slug powder 5 times with distilled water. For the pH and acidity measurement, 10 ml of the slug powder diluted solution was taken and 0.1N NaOH solution until the pH reached 8.3. was titrated to convert the amount of NaOH solution consumed at this time into the amount of lactic acid (%).

Titration acidity (%) = 0.1N-NaOH consumption ×0.1N-NaOH fact ×0.09 / sample weight (g) ×100

② Measurement result of sugar content, pH and acidity of slug powder by mixing ratio of by-product fermented product extracted from Puerhu tea to pre)treated raw materials

As shown in Table 2, there was no significant difference in pH and acidity (%) in all treatment groups, and sugar content was water (mineral water): pre-treated slug powder: Puerhu tea extract by-product (w/w/w) ) of the mixing ratio of 5: 2: 3 (w/w/w) treatment showed the highest value.

(3) Example of antioxidant effect of slug powder by mixing ratio of by-product fermented by-product of Puer tea extraction to pre-treated slug powder

In the present invention, the antioxidant effect of the slug powder by the mixing ratio of the fermented Puerto tea extract by-product to the pre-treated slug powder is shown in Table 3.

Antioxidant effect of slug powder by the mixing ratio of Puer tea extraction by-product ferment to pre-treated raw materials Water (mineral water): pre-treated slug powder
: Pu'er tea extraction by-product (w/w/w) DPPH
(%Inhibition) total polyphenols
(μg/g) 5:2:3 70.51 20.91 5:3:2 65.33 17.32 5: 4: 1 55.20 16.34 5:4.5:0.5 50.29 15.21

1) The given value is the average value of three experiments.

① Measurement of antioxidant effect

DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity was measured as follows. Absorbance was measured using an ELISA microreader.

In addition, the total phenol content was measured using the Folin-Ciocalteu method. As a measuring device, an ELISA microreader (Infinite F50, Tecan, Switzerland) was used.

② Measurement result of antioxidant effect of slug powder by mixing ratio of fermented by-product of Puer tea extraction to pre-treated slug powder

Referring to Table 2, the antioxidant effect of the slug powder by the mixing ratio of the by-product fermented extract extracted from Pu'er to the pre-treated slug powder is DPPH, and the total polyphenol content is water (mineral water): before. The mixing ratio of the treated slug powder: Puer tea extract by-product (w/w/w) showed the highest value in the 5: 2: 3 (w/w/w) treatment group.

(4) Example of sensory test of slug powder according to the amount of pre-treated fermented pine needles added

In the present invention, the sensory test measurements of slug powder according to the amount of pre-treated fermented pine needles are shown in Table 4.

Sensory test of slug powder according to the amount of pre-treated fermented pine needles added Bottled water: Aged water that has undergone primary aging
: Pre-treated fermented pine needles (w/w/w) colour taste incense comprehensive
symbol 65:35:0 3.2 3.3 3.4 3.2 60:30:10 3.8 4.7 4.3 4.7 55:30:15 3.6 4.3 4.1 4.0 50:25:25 3.2 3.4 3.4 3.5

1) The given value is the average of 3 times, and a 5-point method by 10 sensory inspectors (Very poor: 1 point, Bad: 2 points, Normal: 3 points, Good: 4 points, Very good: 5 points)

① Sensory evaluation

Referring to Table 4, the color, taste, and overall preference evaluation was conducted using a 5-point intensity method (no effect: 1 point, slightly effective: 2 points, moderate: 3 points, Somewhat good: 4 points, very good: 5 points).

② Sensory test results of slug powder according to the amount of pre-treated fermented pine needles Refer to Table 4, the sensory test results of slugs powder according to the amount of added fermented pine needles Water (mineral water): The first aged material: Fermented pine needles = 60%: 30%: 10% The treatment group was the best.

(5) Example of measurement of sugar content, pH and acidity of slug powder according to the amount of pre-treated fermented pine needles added

In the present invention, the measurement of sugar content, pH and acidity of slug powder according to the amount of pre-treated fermented pine needles added is shown in Table 5.

Sugar content, pH and acidity of slug powder according to the amount of pre-treated fermented pine needles added Bottled water: 1st aged water
: Pre-treated fermented pine needles (w/w/w) sugar content
( ^○ Brix) pH Acidity (%) 65:35:0 3.40 5.33 1.21 60:30:10 3.43 5.43 1.22 55:30:15 3.33 5.54 1.19 50:25:25 3.01 5.44 1.18

① Measurement of sugar content, pH and acidity

Referring to Table 5, the sugar content (Brix, ^○ Brix) was measured using a saccharometer (Hand refractometer, kruss, Germany) after taking 500 μl (microliter) of the sample. The pH and acidity were measured with a pH meter (Metrohm Ltd., Switzerland) after diluting the slug powder 5 times with distilled water. For the pH and acidity measurement, 10 ml of the slug powder diluted solution was taken and 0.1N NaOH solution until the pH reached 8.3. was titrated to convert the amount of NaOH solution consumed at this time into the amount of lactic acid (%).

Titration acidity (%) = 0.1N-NaOH consumption ×0.1N-NaOH fact ×0.09 / sample weight (g) ×100

② Measurement result of sugar content, pH and acidity of slug powder according to the amount of pre-treated fermented pine needles added

As shown in Table 5, there was no significant difference in pH (5.33~5.54) and acidity (1.18~1.22%) in all treatment groups, and sugar content in mineral water: pre-treated raw material powder: pre-treated fermented pine needles The mixing ratio of (w/w/w) was 60: 30: 10 (w/w/w) treatment group showed the highest value.

(6) Example of antioxidant effect of slug powder according to the amount of pre-treated fermented pine needles added

In the present invention, the antioxidant effect of slug powder according to the amount of pre-treated fermented pine needles added is shown in Table 6.

Antioxidant effect of slug powder according to the amount of pre-treated fermented pine needles added Bottled water: 1st aged water:
Pre-treated fermented pine needles (w/w/w) DPPH
(%Inhibition) total polyphenols
(μg/g) 65:35:0 50.50 10.92 60:30:10 55.31 13.38 55:30:15 64.21 15.31 50:25:25 60.55 13.01

1) The given value is the average value of three experiments.

① Measurement of antioxidant effect

DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity was measured as follows. Absorbance was measured using an ELISA microreader.

In addition, the total phenol content was measured using the Folin-Ciocalteu method. As a measuring device, an ELISA microreader (Infinite F50, Tecan, Switzerland) was used.

② As a result of measuring the antioxidant effect of slug powder according to the amount of pre-treated fermented pine needles, refer to Table 6, the antioxidant effect of slug powder according to the amount of added fermented pine needles is DPPH, and the total polyphenol content is mineral water: The mixing ratio of pre-treated raw material powder: pre-treated fermented pine needles (w/w/w) showed the highest value in 55:30:15 (w/w/w) treatment.

Claims (8)

The first step is to select, wash, and powder the raw material slugs,
In the second step, put the mixed powder of persimmon by-product in the provided petri dish, put filter paper on the mixed powder of persimmon by-product, put slug powder on the filter paper, and then put potato flakes and distilled water in a ratio of 1-3: 97-99. Spraying the mixed potato flake-containing solution for 2 minutes, sealing the Petri dish, and then pre-treating the slug powder that is maintained at 30° C. for 12 to 24 hours with a thermostat;
The third step is a step of primary fermentation by mixing the pre-treated slug powder: Puer tea extract by-product: deep sea water;
The fourth step is a step of first aging the fermented product,
Step 5 is a step of secondary fermentation by mixing the first-aged aged product: mineral water: pre-treated fermented pine needles;
The sixth step is a step of second aging the second fermented fermented product,
The seventh step is a step of sterilizing the second-aged aged product,
The eighth step is a step of drying,
The ninth step is a method for producing slug powder with improved odor reduction and quality, characterized in that it includes a step of packaging and commercialization.
The method of claim 1,
The powdering step is
After screening the raw slugs, washed with a microbubble machine for 10 minutes, dried at 60° C. for 8 hours with a dryer, and pulverized for 10 minutes with a vacuum mixer to reduce odor, characterized in that the dried slugs are pulverized to a size of 50 mesh. and improved quality slug powder manufacturing method.
The method of claim 1,
The persimmon by-product mixed powder is,
Unripe sweet fruit: Persimmon leaf: Germanium-containing water 3: 2: 5 (w/w/w) put in a vacuum mixer and mixed for 10 minutes, then, the mixed mixture was passed through 3 layers of sterilized gauze and 0.2 wt% of lactic acid bacteria, Odor reduction and quality improved, characterized in that 0.01 wt% of pectinase is added, respectively, and then freeze-dried at 38°C for 8 to 10 hours at warm temperature, and the freeze-dried product is powdered into 50 mesh Method for making slug powder.
The method of claim 1,
The first fermentation step is,
The pre-treated slug powder: Puer tea extraction by-product: Mixing deep sea water in a ratio of 5: 2 to 4.5: 0.5 to 3, followed by aging at 25 ° C for 24 to 72 hours and at 4 ° C for 48 hours A method for producing slug powder with improved odor and improved quality.
5. The method of claim 4,
The by-product fermented product,
300 g of by-products extracted from Pu'er tea are dried with a hot air dryer at 60°C for 8 to 10 hours, and then pulverized for 5 minutes to make by-product powder,
After passing 500 g of Takju sake lees through 2 layers of sterilized gauze, the filtered liquid was separated by a centrifugal separator at 3000 rpm for 10 minutes to make Takju sake lees for fermentation.
Manufacture of slug powder with improved odor and quality, characterized by fermenting a mixture of 10% by weight of by-product powder, 30% by weight of sake lees for fermentation, and 60% by weight of sterilized water at 25±2℃ in a thermostat for 24-48 hours method.
The method of claim 1,
The second fermentation step is
Aged product with primary aging treatment: Bottled water: After mixing pre-treated fermented pine needles at 25~35: 50~65: 0~25 (w/w/w), in a thermostat at 25°C, 24-72 A method for producing slug powder with improved odor reduction and quality, characterized in that it is aged for 48 hours at 4°C.
7. The method of claim 6,
The fermented pine needles,
After washing 1 kg of pine needles in tap water 3 times and removing water for 2-3 hours,
Cut 1.0~1.5cm, mix 5 liters of deep sea water in a stainless steel container, boil at 100℃ for 10 minutes to remove wax on the primary surface,
In order to remove the secondary residual wax and extract tannins, it is treated with a wet ultrasonic device at 28 KHz for 30 minutes, then dried at 60°C for 8 to 10 hours with a thermostat, and then sprayed with astringent persimmon juice for 2 minutes. A method for producing slug powder with improved odor and improved quality, characterized by fermenting at 30±2℃ for 24 hours.
A slug powder with improved odor and improved quality, characterized in that it is manufactured by the manufacturing method according to any one of claims 1 to 7.

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