KR20230048830A - Method of larva saurce for healing food - Google Patents
Method of larva saurce for healing food Download PDFInfo
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- KR20230048830A KR20230048830A KR1020210131713A KR20210131713A KR20230048830A KR 20230048830 A KR20230048830 A KR 20230048830A KR 1020210131713 A KR1020210131713 A KR 1020210131713A KR 20210131713 A KR20210131713 A KR 20210131713A KR 20230048830 A KR20230048830 A KR 20230048830A
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- 238000000034 method Methods 0.000 title abstract description 5
- 235000013305 food Nutrition 0.000 title description 7
- 230000035876 healing Effects 0.000 title 1
- 241000238631 Hexapoda Species 0.000 claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 241000237858 Gastropoda Species 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000015278 beef Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000000832 Ayote Nutrition 0.000 claims description 3
- 241001070941 Castanea Species 0.000 claims description 3
- 235000014036 Castanea Nutrition 0.000 claims description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000015136 pumpkin Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 2
- 239000001728 capsicum frutescens Substances 0.000 claims description 2
- 229940029982 garlic powder Drugs 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000003796 beauty Effects 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 238000011084 recovery Methods 0.000 abstract description 3
- 238000009461 vacuum packaging Methods 0.000 abstract description 2
- 208000002720 Malnutrition Diseases 0.000 abstract 1
- 235000018343 nutrient deficiency Nutrition 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241000254043 Melolonthinae Species 0.000 description 1
- 241000130993 Scarabaeus <genus> Species 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 241000445365 Trypoxylus dichotomus Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 소스 제조 방법에 관한 것으로 굼뱅이와 한방재료 및 천연재료를 The present invention relates to a method for preparing a sauce, which uses slugs, herbal ingredients and natural ingredients
활용하여 기존 환자식을 한층더 풍미있게하고 부족한 영양분을 더 한층 높이는to make the existing patient food more flavorful and to further increase the lack of nutrients.
소스의 제조방법에 관한 것이다.It is about the method of making the sauce.
환자식으로 사용이 많이 되는 소고기는 좋은 질의 동물성 단백질과 비타민 A, B1,often used for patients Beef is good quality animal protein and vitamins A, B1,
B2 등을 함유하고 있어 영양가가 높으나 동물성 지방층으로 인해 노약자에게는 It contains B2 and has high nutritional value, but it is not suitable for the elderly due to the animal fat layer.
부담스러운 재료이나 달리 대안이 없어 사용되고 있다.It is a burdensome material, but it is used because there is no alternative.
최근 식용곤충의 다양화로 인해 소고기 대신의 단백질로 호응을 받고 있다.Due to the recent diversification of edible insects, it has been favored as a protein substitute for beef.
식용곤충인 굼뱅이는(학명 Allomyrina dichotoma) 풍뎅이과의 곤충으로 성충은 The edible insect slug (scientific name Allomyrina dichotoma) is an insect of the chafer family.
참나무 수액이나 과일을 먹으며 "將帥"로써 힘이 쎄고 덩치가 큰 기개(氣槪) Eats oak sap or fruits, and is strong and large as a "將帥"
넘치는 장군의 격을 의미하는 풍뎅이라는 뜻으로 유충의 몸은 유백색이고, The body of the larva is milky white, meaning scarab, which means the overflowing general's rank.
예로부터 약재로 이용되어 간 관련 질환과 야뇨증·중풍 등의 질병 치료에 쓰였다.Since ancient times, it has been used as a medicinal material to treat diseases such as liver-related diseases, enuresis, and stroke.
또한 면역기능 증강 효과도 보고되고 있다.In addition, an immune function enhancing effect has been reported.
단백질ㆍ지방ㆍ탄수화물 등 필수영양소가 고르게 들어 있어 미래 식량자원으로 Essential nutrients such as protein, fat, and carbohydrates are evenly contained, making it a future food resource.
주목받는 곤충이다.It is a notable insect.
또한 단백질과 각종영양소는 소고기에 비해 6배나 많은 영양소를 가지고 있다.In addition, protein and various nutrients have 6 times more nutrients than beef.
실내대량사육체제가 갖춰져 있으며 식식성 곤충으로 참나무 발효톱밥, 각종 과일It is equipped with an indoor mass breeding system, and fermented oak sawdust and various fruits are edible insects.
등을 기반으로 하는 사료로 사육되므로 사람이 먹기에 위생적이며 안전하다.It is hygienic and safe for humans to eat because it is raised with back-based feed.
이러한 식용곤충의 영양과 성분이 높음에도 불구하고 식용곤충에 대한 인식 부족 Lack of awareness about edible insects despite the high nutrition and components of these edible insects
으로 적절하게 사용되고 있지 않고 있으며 환자회복식으로 사용하기데도 좋으나It is not being used properly and it is good to use it as a recovery food for patients.
사용을 기피하는 경향이 있어 주로 약재나 재약원재료로 사용되는 경우가 대다수나There is a tendency to avoid using it, so most of them are mainly used as medicines or raw materials.
점차 식용으로 사용되는 추세이다.It is gradually being used for food.
이에 본 발명은 굼뱅이와 및 천연재료를 활용하여 기존 환자식을 한층 더 풍미있게Accordingly, the present invention utilizes slugs and natural ingredients to make existing patient meals more flavorful.
하고, 고기를 과다사용하지 않고도 부족한 영양분을 더 한층 높이는 소스를 개발and developed a sauce that further enhances the lack of nutrients without overusing meat.
하는 데 있다to do
상기 과제를 해결하기 위해 본 발명은 식용곤충 굼뱅이와 천연재료 9가지(건표고In order to solve the above problems, the present invention is an edible insect slug and nine natural materials (dry shiitake
버섯, 미인고추, 소고기분말, 마늘, 무, 밤호박, 암염, 매실액)를 이용하여 48시간mushrooms, miin pepper, beef powder, garlic, radish, chestnut pumpkin, rock salt, plum juice) for 48 hours
숙성 제조하는 것을 특징으로 하는 소스 제조 방법을 제공한다.It provides a sauce manufacturing method characterized in that the aging manufacturing.
본 발명은 기존의 풍미가 적었던 환자식들과 달리 각 재료가 갖는 영양학적 효능과Unlike existing patient foods with little flavor, the present invention provides nutritional efficacy and
풍미를 손상시키지 않고 단맛과 재료의 감칠맛이 조화를 이루고 깊은 맛이 나는 The sweetness and umami of the ingredients are harmonized without compromising the flavor, and the taste is deep.
기호도가 증진된 죽을 만들 수 있어 환자, 노인, 어린이 등 일반인과 환자를 위한It is possible to make porridge with improved palatability, so it is suitable for patients, the elderly, children, and the general public.
메디칼푸드로서도 활용이 가능하다.It can also be used as a medical food.
도면은 본 발명의 실시에 따른 소스를 제조하는 과정이다.The drawing is a process of manufacturing a source according to an embodiment of the present invention.
1단계 전처리Step 1 pre-processing
재료별 전처리를 통해 세척 및 이물질을 제거한다.Wash and remove foreign substances through pretreatment for each material.
2단계 식용곤충 및 재료 직화 건조Step 2: Direct fire drying of edible insects and materials
분말상태의 굼뱅이와 마늘과, 미인고추를 직화오븐에 60도에서 5분간 저온Powdered slugs, garlic, and Miin pepper are cooked in a direct-fired oven at 60 degrees for 5 minutes at a low temperature.
가열하여 습기 및 잡냄새를 없애고 고추향과 불향을 입힌다.It is heated to remove moisture and miscellaneous odors, and to add pepper flavor and fire incense.
3단계 재료 배합 및 분쇄Step 3 Material Mixing and Grinding
굼뱅이 100g과 마늘분말 10g, 미인고추가루 10g을 넣고 믹서기에서 배합 및 분쇄Add 100g of slugs, 10g of garlic powder, and 10g of miin red pepper powder, mix and grind in a blender
한다. do.
4단계 재료 분쇄 및 혼합Step 4 Grinding and mixing ingredients
건표고버섯 30g, 건다시마 20g, 소고기분말 20g, 밤호박 20g, 암염 20g, 무 15g을Dried shiitake mushroom 30g, dried kelp 20g, beef powder 20g, chestnut pumpkin 20g, rock salt 20g, radish 15g
넣고 믹서기에서 배합 및 분쇄한다.Add and blend and grind in a blender.
분쇄한 재료를 3단계에서 혼합한 분말과 믹서기에서 물 1,5리터와 매실액 100g과 1.5 liters of water and 100g of plum juice in a blender and powder mixed with the crushed ingredients in step 3
함께 3분저속/1분정지/3분저속 회전으로 잘 섞이도록 혼합한다.Mix together at low speed for 3 minutes/stop for 1 minute/rotate at low speed for 3 minutes to mix well.
5단계 저온 숙성5th stage low temperature aging
4단계에서 혼합된 재료를 0~5도에서 48시간 냉장 숙성한다.The ingredients mixed in step 4 are refrigerated and matured at 0 to 5 degrees for 48 hours.
6단계 소분 및 진공포장Step 6 Subdivision and vacuum packaging
5단계에서 숙성된 소스는 100g으로 소분하여 포장규격에 맞게 진공포장 후 냉장The sauce aged in step 5 is subdivided into 100g, vacuum-packed according to packaging standards, and then refrigerated.
보관한다.keep it.
Claims (1)
1단계 식용곤충과 마늘과 미인고추 저온 건조
굼뱅이와 재료를 직화오분에 60도에서 5분간 저온가열하는 제조방법
청구항 2
굼뱅이 100g과 건다시마 20g 외 천연재료(건표고버섯 30g, 마늘분말 10g, 미인
고추가루 10g, 소고기분말 20g, 밤호박 20g, 암염 20g, 무 15g, 매실액 100g을
물 1.5리터에 넣고 혼합하여 제조하는 것을 특징으로 하는 소스 제조방법claim 1
Step 1 Drying edible insects, garlic, and beauty pepper at low temperature
Manufacturing method of low-temperature heating of slugs and ingredients at 60 degrees for 5 minutes over direct fire
claim 2
100g of slugs and 20g of dried kelp and other natural ingredients (30g of dried shiitake mushroom, 10g of garlic powder, Miin
Red pepper powder 10g, beef powder 20g, chestnut pumpkin 20g, rock salt 20g, radish 15g, plum juice 100g
Sauce manufacturing method characterized in that it is prepared by mixing in 1.5 liters of water
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210131713A KR20230048830A (en) | 2021-10-05 | 2021-10-05 | Method of larva saurce for healing food |
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| KR1020210131713A KR20230048830A (en) | 2021-10-05 | 2021-10-05 | Method of larva saurce for healing food |
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