KR20220150067A - Edible insect processing method using honey and honey flavor - Google Patents

Abstract

The present invention relates to an edible insect processing method, and specifically, the present invention provides an edible insect processing method comprising a step of fasting edible insects using grain flour and honey. An objective of the present invention is to provide an edible insect processing method in which functional feed is supplied during a fasting process of edible insects to remove bad smell.

Description

Edible insect processing method using honey and honey flavor

The present invention relates to a method for processing edible insects, and more particularly, to a method for processing edible insects comprising the step of fasting edible insects using grain flour and honey.

Edible insects are attracting attention as an eco-friendly food raw material, and as an alternative food in the future food crisis in terms of economic and nutritional aspects. In particular, from a nutritional point of view, although there are differences depending on the type, edible insects have a similar or higher protein content than meat protein and are rich in vitamins, minerals, and unsaturated fatty acids.

However, there is still a sense of reluctance to ingest insects, and toxins, heavy metals, and odors peculiar to insects are also problematic, so they are used limitedly. Therefore, there is an urgent need to research and develop a method for processing edible insects that can solve the above problems.

The present invention has been devised to solve the above disadvantages of the prior art, and an object of the present invention is to provide a method for processing edible insects by supplying a functional feed during the fasting process of edible insects to remove the foul smell.

However, the technical task to be achieved by the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those of ordinary skill in the art from the following description.

According to an embodiment of the present invention in order to achieve the above object, replacing the existing feed of edible insects with a functional feed and feeding for 2 to 7 days; And drying the edible insects; includes, wherein the functional feed includes grain flour and honey, an edible insect processing method is provided.

According to an embodiment of the present invention, the weight ratio of the grain meal to 100 parts by weight of the functional feed may be 70 parts by weight to 80 parts by weight, and the weight ratio of the honey may be 20 parts by weight to 30 parts by weight.

According to an embodiment of the present invention, the grain flour may be prepared from any one or more selected from the group consisting of rice flour, wheat bran, glutinous rice flour, non-glutinous rice flour and barley flour.

According to an embodiment of the present invention, the functional feed may further include any one or more selected from glycoproteins, amino acids, vitamins, lactic acid bacteria and honey flavor.

According to another embodiment of the present invention, replacing the existing feed of edible insects with grain meal feed and feeding for 1 to 5 days; replacing the grain meal feed of the edible insects with feed containing honey and feeding them for 2 to 5 days; and drying the edible insects; is provided.

The method for processing edible insects according to the present invention has the effect of removing residual toxins and odors by supplying functional feed during the fasting process of edible insects.

Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a schematic diagram showing a method for processing edible insects according to Preparation Example 1 of the present invention.
2 is a schematic diagram showing a method for processing edible insects according to Preparation Example 4 of the present invention.

Hereinafter, the present invention will be described in detail in order to achieve the above object. Prior to this, the terms or words used in the present specification and claims should not be construed as being limited to their ordinary or dictionary meanings, and the inventor should properly understand the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined in Therefore, the configuration described in the embodiment described in this specification is only the most preferred embodiment of the present invention and does not represent all of the technical idea of the present invention, so various equivalents and It should be understood that there may be variations.

In the case of a numerical range, the numerical value defined in the above range is included. Every maximum numerical limitation given throughout this specification includes all lower numerical limitations as if the lower numerical limitation were expressly written. Every minimum numerical limitation given throughout this specification includes all higher numerical limitations as if the higher numerical limitation were expressly written. Any numerical limitation given herein shall include all further numerical ranges within the broader numerical range, as if the narrower numerical limitation were expressly written.

In the present invention, the term "blanching" refers to a process of stopping the heat process by immersing food, etc. in boiling water for a while and then taking it out to cool. It means inactivating the degrading enzyme that causes (Melgar-Lalanne, G. et al. 2019).

In the present invention, the term "off-flavors" refers to undesirable flavors or odors as food, and fat is oxidized or hydrolyzed to go rancid, or secondary to chemical changes or incorporation of food components from the outside. can occur with

According to an embodiment of the present invention, feeding by replacing the existing feed of edible insects with a functional feed; and drying the edible insects; may be provided with an edible insect processing method comprising.

In the present invention, the step of feeding may be carried out for 2 to 7 days. If the feeding step is less than 2 days, the honey may not be sufficiently contained inside the edible insect, and if it exceeds 7 days, economic efficiency and freshness of ingested honey may be deteriorated.

In the present invention, examples of the edible insects may be those whose species are brown mealworm (Korax), white-spotted flower beetle, long-lived beetle, silkworm moth, grasshopper, moth or cricket, and the growth stage is a larva (slug), pupa, and may include any one or more selected from adults, but if it can be used for food or medicine, the species and growth stage of the edible insect may be included without limitation.

In the present invention, the growth stage of the slug may be a third instar larva. In this case, there may be an effect of reducing off-flavor when the processing process of the present invention is performed.

In the present invention, the functional feed may include grain flour and honey. The composition containing the grain flour and honey has the effect of discharging toxins and heavy metals generated when edible insects are processed, and has the effect of removing the peculiar odor of edible insects.

In the present invention, the weight ratio of the grain powder to 100 parts by weight of the functional feed may be 70 parts by weight to 80 parts by weight, and the weight ratio of the honey may be 20 parts by weight to 30 parts by weight. In the case of the functional feed having the above weight ratio, it is possible to maximize the effect of discharging toxins and heavy metals and the effect of removing odors.

In the present invention, the grain flour may be prepared from any one or more selected from the group consisting of rice flour, rice bran flour, flour, wheat bran, glutinous rice flour, non-glutinous rice flour, barley flour and barley bran, preferably rice flour. can When the grain powder is rice flour, it has a very excellent effect of heavy metal discharge ability against edible insects.

In the present invention, the weight ratio of the rice flour to 100 parts by weight of the functional feed may be 20 parts by weight to 40 parts by weight. In the case of a functional feed having the above composition, the effect of discharging toxins and heavy metals inside edible insects can be very high.

In the present invention, the functional feed may further include any one or more selected from glycoproteins, amino acids, vitamins, lactic acid bacteria and honey flavor. The glycoproteins, amino acids, vitamins and lactic acid bacteria may be included in the honey, or may be additionally added to the honey.

In the present invention, the weight ratio of the honey flavor with respect to 100 parts by weight of the functional feed may be 0.001 parts by weight to 0.1 parts by weight, preferably 0.03 parts by weight. When honey flavor is included in the above weight ratio, the effect of reducing off-flavor can be increased by supplementing the honey flavor component lacking in the functional feed.

In the present invention, the drying step is performed by heating the edible insect in water at 70 ° C. to 100 ° C. for 1 to 5 minutes to blanch, and then heating and drying the edible insect at 50 ° C. to 80 ° C. for 6 hours to 24 hours. , and preferably by pulverizing the edible insect in a heat-dried state to prepare an edible insect powder. If the blanching process is less than 1 minute, the surface of the edible insect may not be sufficiently heated, and if it exceeds 5 minutes, the honey inside the edible insect may leak. Through the drying process, the functional feed present in the intestines of the edible insects can be in a good state to be pulverized. If the drying process is less than 5 hours, the edible insect may not be sufficiently dried, and if it exceeds 24 hours, the effect of reducing off-flavor may be reduced.

In the present invention, the edible insect powder can be used as a raw material for food, health supplements, cosmetic products and pharmaceutical compositions because of its high content of useful ingredients such as protein and low odor.

According to another embodiment of the present invention, replacing the existing feed of edible insects with grain meal feed and feeding for 1 to 5 days; replacing the grain meal feed of the edible insects with feed containing honey and feeding for 1 to 5 days; and drying the edible insects; provides an edible insect processing method comprising.

In the present invention, the drying step is performed by heating the edible insect in water at 70° C. to 100° C. for 1 to 5 minutes to blanch, and then at -30° C. to -10° C. for 12 hours to 36 hours. It may be freeze-dried, preferably by pulverizing the edible insect in a freeze-dried state to prepare an edible insect powder.

The matters mentioned in the method for producing edible insects of the present invention are equally applied as long as they do not contradict each other with the previous examples.

Hereinafter, preferred examples are presented to help the understanding of the present invention. However, the following examples are provided for easier understanding of the present invention, and the contents of the present invention are not limited by the examples.

Preparation Example 1

1.1. Stages of fasting edible insects

Referring to FIG. 1 , the previously fed feed was fasted to the 3rd instar (jonggyeong) larvae of the white-spotted flower slugs used as edible insects, and the feed was replaced with a functional feed and fed for 2 days. The functional feed consisted of 30 parts by weight of rice flour, 48 parts by weight of mixed grain flour, and 22 parts by weight of honey. As the mixed grain powder, a mixture of wheat bran and barley flour was used.

1.2. Edible Insect Powder Manufacturing Steps

A processed powder of the edible insect was prepared through the fasting process. First, the edible insects were blanched in water at 100° C. for 3 minutes. Next, the blanched edible insects were pulverized by heating and drying at 60° C. for 12 hours.

Preparation 2

In order to prepare the edible insect powder of Preparation Example 2, the edible insect processing method of Preparation Example 1 was followed, but the functional feed consisted of 78 parts by weight of rice flour and 22 parts by weight of honey.

Preparation 3

In order to prepare the edible insect powder of Preparation Example 3, follow the edible insect processing method of Preparation Example 1, wherein the functional feed is 30 parts by weight of rice flour, 47 parts by weight of mixed grain flour, 22 parts by weight of honey, and 0.003 parts by weight of honey flavor. It was replaced with one composed of a trace amount of an aqueous solution containing glycoproteins, amino acids, vitamins and lactic acid bacteria. As the mixed grain powder, as in Preparation Example 1, a mixture of wheat bran and barley flour was used.

Preparation 4

4.1. Stages of fasting edible insects

Referring to FIG. 2, the 3rd instar larvae of slugs used as edible insects were fasted from the existing feed and fed with grain meal for 2 days. Next, honey was fed for 4 days instead of grain feed. The functional feed consisted of 30 parts by weight of rice flour, 48 parts by weight of mixed grain flour, and 22 parts by weight of honey. As the mixed grain powder, a mixture of wheat bran, glutinous rice flour, non-glutinous rice flour and barley flour was used.

4.2. Edible Insect Powder Manufacturing Steps

A processed powder of the edible insect was prepared through the fasting process. First, the edible insects were blanched in water at 100° C. for 3 minutes. Next, the blanched edible insects were freeze-dried at -20°C for 24 hours and pulverized.

Preparation 5

In order to prepare the edible insect powder of Preparation Example 5, the edible insect processing method of Preparation Example 1 was followed, but brown mealworm larvae were used as edible insects.

Preparation 6

To prepare the edible insect powder of Preparation Example 6, the edible insect processing method of Preparation Example 1 was followed, but adult crickets were used as edible insects.

Comparative Example 1

In order to prepare the edible insect powder of Comparative Example 1, the edible insect processing method of Preparation Example 1 was followed, but the feed previously fed to the edible insects was fasted, replaced with a functional feed, and fed for 1 day.

Comparative Example 2

In order to prepare the edible insect powder of Comparative Example 2, the edible insect processing method of Preparation Example 1 was followed, but the feed previously fed to the edible insects was fasted, replaced with a functional feed, and fed for 12 days.

In Preparation Examples 1 to 6 and Comparative Examples 1 to 2, after fasting of edible insects, the period of feeding by replacing them with functional feed and the insects used are summarized in Table 1 below.

Preparation Example 1 Preparation 2 Preparation 3 Preparation 4 Preparation 5 Preparation 6 Comparative Example 1 Comparative Example 2 pay
period 2 days 2 days 2 days 6 days 2 days 2 days 1 day 12 days use
insect white spot flower
3rd
larva white spot flower
3rd
larva white spot flower
3rd
larva white spot flower
3rd
larva 3 instar brown mealworm
larva cricket adult white spot flower
3rd
larva white spot flower
3rd
larva

Comparative Example 3

To prepare the edible insect powder of Comparative Example 3, the edible insect processing method of Preparation Example 1 was followed, but the functional feed consisted of 5 parts by weight of rice flour, 73 parts by weight of mixed grain flour, and 22 parts by weight of honey. As the mixed grain powder, a mixture of wheat bran and barley flour was used.

Comparative Example 4

In order to prepare the edible insect powder of Comparative Example 4, the edible insect processing method of Preparation Example 1 was followed, but the functional feed consisted of 50 parts by weight of rice flour, 28 parts by weight of mixed grain flour, and 22 parts by weight of honey. As the mixed grain powder, a mixture of wheat bran and barley flour was used.

Comparative Example 5

In order to prepare the edible insect powder of Comparative Example 5, the edible insect processing method of Preparation Example 1 was followed, but the functional feed consisted of 30 parts by weight of rice flour, 30 parts by weight of mixed grain flour, and 40 parts by weight of honey. As the mixed grain powder, a mixture of wheat bran and barley flour was used.

In Preparation Example 1, Preparation Example 3, and Comparative Examples 3 to 5, the composition of the functional feed administered to the slugs for 2 days is compared as shown in Table 2 below.

Composition (weight ratio) Preparation Example 1 Preparation 2 Preparation 3 Comparative Example 3 Comparative Example 4 Comparative Example 5 rice flour 30 78 30 5 50 30 mixed grain flour 48 - 47 73 28 30 honey 22 22 22 22 22 40 honey flavor - - 0.003 - - - Glycoproteins, amino acids, vitamins and lactic acid bacteria - - a very small amount - - -

Comparative Example 6

In order to prepare the edible insect powder of Comparative Example 6, the edible insect processing method of Preparation Example 1 was followed, but dried and pulverized for 5 hours in the drying step.

Experimental Example 1

In order to confirm the characteristics of the edible insect powder according to the type of edible insect and the feeding period of the functional feed, sensory evaluation was performed on the edible insect powder prepared in Preparation Examples 1 to 6 and Comparative Examples 1 to 2 above. Specifically, the selected panel (n = 12) was subjected to a 5-point scale sensory evaluation as shown in Table 3 below for the odor and strength of the prepared edible insect powder, and is shown in Table 4 below.

off-flavor 0 points There was no odor at all. 1 point When I put it on my nose, there was a slight stench, but it wasn't too unpleasant. 2 points When I put it on my nose, there was a slight stench. 3 points There was a sniff from a distance. 4 points There was an unpleasant odor.

panel Preparation Example 1 Preparation 2 Preparation 3 Preparation 4 Preparation 5 Preparation 6 Comparative Example 1 Comparative Example 2 One 0 0 0 2 0 0 One 3 2 One 0 One 0 0 0 0 0 3 0 0 0 0 0 2 3 2 4 0 One 0 One One 0 One 0 5 One 0 0 0 0 0 2 One 6 One 2 One 0 2 0 4 One 7 2 One 0 One 0 0 2 0 8 One 0 0 0 One 0 One 3 9 0 0 0 0 0 One One 0 10 0 One 0 0 0 0 3 2 11 0 0 One 0 2 0 2 2 12 0 0 0 3 0 0 3 One Average 0.5 0.416667 0.25 0.583333 0.5 0.25 1.916667 1.25

As shown in Table 4, when the edible insect powder was prepared by feeding the functional feed for 2 to 7 days according to Preparation Examples 1 to 6, the panel did not feel the bad smell on average, so the average sensory evaluation score was 1 point or less. , When the edible insect powder was prepared according to Comparative Examples 1 and 2, the average sensory evaluation score was different by 1 point or more. could check

Experimental Example 2

In order to confirm the difference in characteristics of the edible insect powder prepared according to the composition of the functional feed fed to the edible insects, sensory evaluation was performed on the edible insect powder prepared by Preparation Examples 1, 3, and Comparative Examples 3 to 5 did. Specifically, the selected panel (n = 12) performed a 5-point scale sensory evaluation as shown in Table 3 above for the odor and strength of the prepared edible insect powder, and is shown in Table 5 below.

panel Preparation Example 1 Preparation 2 Preparation 3 Comparative Example 3 Comparative Example 4 Comparative Example 5 One 0 0 0 0 0 0 2 One 0 One One 0 0 3 0 0 0 3 0 One 4 0 One 0 One One 3 5 One 0 0 One 0 One 6 One 2 One 2 0 One 7 2 One 0 0 0 2 8 One 0 0 0 0 One 9 0 0 0 One 0 0 10 0 One 0 0 One 0 11 0 0 One 3 2 0 12 0 0 0 2 One 3 Average 0.5 0.416667 0.25 1.166667 0.416667 One

As shown in Table 5, when preparing edible insect powder according to Preparation Examples 1 to 3, the weight ratio of rice flour in 100 parts by weight of the total functional feed is 20 parts by weight to 40 parts by weight, and the weight ratio of grain powder is 70 parts by weight to 80 parts by weight. When the weight ratio of parts by weight and honey is 20 to 30 parts by weight, or when the weight ratio of rice flour is 70 to 80 parts by weight and the weight ratio of honey is 20 to 30 parts by weight, the panels average The average sensory evaluation score was less than 1 point. On the other hand, when the edible insect powder was prepared according to Comparative Examples 3 to 5, the average sensory evaluation score was different by 1 point or more, and thus, the effect of removing the odor of the edible insect of the present invention was confirmed.

Experimental Example 3

In order to confirm the difference in characteristics of the edible insect powder according to the freezing temperature during freeze-drying of the edible insect, sensory evaluation was performed on the edible insect powder prepared in Preparation Example 1 and Comparative Example 6. Specifically, the particle size uniformity of the prepared edible insect powder was evaluated in a panel (n = 12) and shown in Table 6 below, and sensory evaluation on a 5-point scale as in Table 3 for the presence or absence of off-flavor and strength. , and is shown in Table 7 below.

panel Grain size uniformity (1 = non-uniform, 2 = moderate, 3 = very uniform) Preparation Example 1 Comparative Example 6 One 2 One 2 3 One 3 3 One 4 3 One 5 3 2 6 2 One 7 2 One 8 3 2 9 3 One 10 3 One 11 3 One 12 3 One Average 2.75 1.166666667

panel Preparation Example 1 Comparative Example 6 One 0 0 2 One 0 3 0 One 4 One One 5 One One 6 One One 7 2 2 8 One One 9 0 2 10 0 2 11 One One 12 0 3 Average 0.666667 1.25

As shown in Table 6, when the freezing temperature was maintained at -20°C when preparing the edible insect powder according to Preparation Example 1, the particle size of the prepared edible insect powder was observed to be uniform, and the edible insect powder was prepared according to Comparative Example 6 It was observed that the particle size was uniform compared to the prepared case. In addition, as shown in Table 7, when the edible insect powder was prepared according to Preparation Example 1, the panel did not feel the smell on average, so that the average sensory evaluation score was 1 point or less, and the edible insect powder according to Comparative Example 6 Since there is a difference between the prepared case and the miscellaneous smell, the effect of homogenizing the particle size of the edible insect powder of the present invention and the effect of removing odors were confirmed.

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (5)

Feeding for 2 to 7 days by replacing the existing feed of edible insects with a functional feed; and
Including; drying the edible insect;
The functional feed will include grain flour and honey, edible insect processing method.
According to claim 1,
The weight ratio of the grain meal is 70 parts by weight to 80 parts by weight with respect to 100 parts by weight of the functional feed, and the weight ratio of the honey is 20 parts by weight to 30 parts by weight, the method.
According to claim 1,
The method, wherein the grain powder is prepared from any one or more selected from the group consisting of rice flour, wheat bran, glutinous rice flour, non-glutinous rice flour and barley flour.
According to claim 1,
The functional feed will further include any one or more selected from glycoproteins, amino acids, vitamins, lactic acid bacteria and honey flavor.
Feeding for 1 to 5 days by replacing the existing feed of edible insects with grain meal;
replacing the grain meal feed of the edible insects with feed containing honey and feeding them for 2 to 5 days; and
A method of processing edible insects comprising a; drying the edible insects.

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