KR101920834B1 - Method for powdering of edible insects using Cryogenic Micro Grinding Technology - Google Patents
Method for powdering of edible insects using Cryogenic Micro Grinding Technology Download PDFInfo
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- KR101920834B1 KR101920834B1 KR1020180013509A KR20180013509A KR101920834B1 KR 101920834 B1 KR101920834 B1 KR 101920834B1 KR 1020180013509 A KR1020180013509 A KR 1020180013509A KR 20180013509 A KR20180013509 A KR 20180013509A KR 101920834 B1 KR101920834 B1 KR 101920834B1
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- cricket
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- A—HUMAN NECESSITIES
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 극저온 초미세 분쇄법(Cryogenic Micro Grinding Technology: CMGT)을 이용하여 귀뚜라미, 갈색거저리와 같은 곤충류를 분쇄하여 분말화 하였을 때, 영양성분의 파괴를 최소화 함으로써 함유하는 영양성분을 최대한 유지하고 체내 흡수율 및 소화율을 향상시키는 방법에 관한 것이다. The present invention relates to a method of pulverizing and crushing insects such as crickets and brown gourd using a cryogenic micro grinding technology (CMGT) to minimize the breakdown of nutrients, Absorption rate and digestibility.
단백질 섭취는 육류 단백질, 곤충 단백질, 콩류 단백질 및 우유 단백질을 통해 이루어진다. 이 중 식용 곤충은 영양성분의 함량과 효능이 다른 식품군에 비해 뛰어난 것으로 알려져 있다. 통상적으로 식용 곤충은 평균 50% ∼ 70%의 높은 단백질 함유량을 보유하고 있고, 필수 아미노산, 불포화지방산, 무기질 및 비타민 등의 풍부한 영양성분도 함유하고 있다. 특히, 식용 곤충에 함유되어있는 성분이 특정 질병에 효과적인 것으로 보고된 바 있는데, 갈색거저리의 경우 신경독성 자극 물질을 억제하는 효과가 있고, 흰점박이 꽃무지의 경우 항종양 효과가 있으며, 장수풍뎅이는 항비만에 효과가 있는 등 곤충에서 분리된 다양한 성분이 질병의 예방 및 치료에 효과가 있는 것으로 알려지고 있다. 또한, 귀뚜라미는 간 보호와 알코올해독을 돕는 성분이 있고, 한의학에서는 해열제, 이뇨제, 신경마비와 소변불통 및 부인난산의 치료식으로 쓰인다. 이러한 식용 곤충의 환경적, 사회경제적, 영양학적, 기능적 가치에 주목하여 세계 각국에서는 이를 식용 소재로 하여 일반식품, 기능성식품, 의약용, 가축사료 그리고 저개발 국가 구호식 개발 등의 다양한 분야에서 활용하고 있다.Protein intake is through meat proteins, insect proteins, leguminous proteins and milk proteins. Among them, edible insects are known to have superior nutritional content and efficacy compared to other food groups. Edible insects typically have a high protein content of 50% to 70% on average, and they also contain nutrients rich in essential amino acids, unsaturated fatty acids, minerals and vitamins. In particular, the ingredients contained in edible insects have been reported to be effective for certain diseases. In the case of brown goats, there is an effect of inhibiting neurotoxic stimulants. In the case of white spotted flowers, antitumor activity is effective. It is known that various components isolated from insects such as anti-obesity are effective for the prevention and treatment of diseases. Crickets also have ingredients that help protect the liver and detoxify alcohol. In Oriental medicine, it is used as a treatment for fever, diuretic, nerve palsy, urinary incontinence, and maternity. With attention to the environmental, socio-economic, nutritional and functional value of these edible insects, it is utilized in diverse fields such as general food, functional food, medicine, livestock feed, have.
하지만, 식용 곤충은 아직까지 식료품으로 섭취하기에 혐오감을 갖는 사람들이 많고 거부감을 갖고 있어서 우수한 영양성분을 갖는 식재료임에도 불구하고 다양하게 활용되지 못하고 있다. 이에, 본 발명자들은 단백질 함유량이 높은 갈색거저리, 귀뚜라미와 같은 식용 곤충을 극저온 초미세 분쇄법으로 분말화하여 휴대성이 좋고 소화감이 편안한 휴대용 단백질 함유 식품 분말을 제조하게 되었다. However, edible insects have not yet been utilized in many ways, even though they are food materials with excellent nutritional content due to the fact that many people are disliked to consume food. Accordingly, the inventors of the present invention have made powdery foods containing brown proteins and crickets with high protein content by cryogenic ultra-fine grinding to produce a portable protein-containing food powder having good portability and pleasant digestion.
본 발명의 목적은 (a) 귀뚜라미 또는 갈색거저리를 준비하는 단계; 및 (b) 상기 귀뚜라미 또는 갈색거저리를 -196℃ 내지 -80℃에서 동결하여 평균입도 10 내지 60㎛의 크기로 분쇄하는 단계를 포함하는 식용 곤충 분말의 제조방법을 제공하는 데 있다. It is an object of the present invention to provide a method for producing a cricket or brown gourd; And (b) freezing the cricket or brown gruel at -196 캜 to -80 캜 to obtain an edible insect powder having an average particle size of 10 to 60 탆.
상기 목적을 달성하기 위하여, (a) 귀뚜라미 또는 갈색거저리를 준비하는 단계; 및 (b) 상기 귀뚜라미 또는 갈색거저리를 -196℃ 내지 -80℃에서 동결하여 평균입도 10 내지 60㎛의 크기로 분쇄하는 단계를 포함하는 식용 곤충 분말의 제조방법을 제공한다. (A) preparing a cricket or a brown gourd; And (b) freezing the cricket or brown gruel at -196 캜 to -80 캜 to obtain an edible insect powder having an average particle size of 10 to 60 탆.
본 발명에서, 상기 (a) 단계 이후에 40 내지 50℃에서 6 내지 12시간 동안 건조하는 단계를 포함하거나, 또는 (b) 단계 이후에 40 내지 50℃에서 4 내지 10 시간 동안 건조하는 단계를 포함하는 것을 특징으로 할 수 있다. In the present invention, the step (a) includes a step of drying at 40 to 50 ° C for 6 to 12 hours, or the step (b) is followed by drying at 40 to 50 ° C for 4 to 10 hours .
본 발명은 상기 (a) 단계 이후에 탈지하는 단계를 포함하는 것을 특징으로 할 수 있다. The present invention may be characterized in that it includes a step of degreasing after the step (a).
본 발명에 있어서, 상기 식용 곤충 분말은 식용 곤충 원물이 함유하는 영양성분 함량을 유지하는 것을 특징으로 할 수 있고, 체내에서 소화율이 증가하는 것을 특징으로 할 수 있다. In the present invention, the edible insect powder may be characterized in that the nutrient content of the edible insect material is maintained, and the digestibility of the edible insect powder is increased in the body.
본 발명에서 극저온 초미세 분쇄법(Cryogenic Micro Grinding Technology: CMGT)은 액체질소를 투입하여 -196℃ 내지 -80℃의 극저온에서 식용 곤충 또는 콩을 딱딱하게 냉동시킨 상태에서 곧바로 미세 분말로 분쇄시키는 기술이다. 일반적으로 원물을 건조시키지 않고 분쇄하게 되면 원물 내에 그대로 함유되어 있는 수분 때문에 사실상 분쇄가 이루어 질 수 없고, 건조 단계를 거치더라도 완전 건조 상태가 아닌 이상 남아있는 수분으로 인해 겔 상태와 같이 짓이겨진 분쇄물이 얻어지게 된다. 한편, 극저온 초미세 분쇄법은 수분을 그대로 함유하고 있는 원물을 액체질소에 침지하여 극저온으로 동결하고 액체질소를 공급하여 극저온 상태를 유지하면서 원물을 동결 분쇄하는 것으로, 원물의 형태를 딱딱하게 냉동상태에서 분쇄함으로써 수분을 함유하고 있는 것이어도 완전한 분말화가 가능하고 마이크로 단위 초미세 분말을 얻을 수 있는 것을 특징으로 한다. 특히, 곤충은 일반 분쇄 방법으로는 딱딱한 키틴질의 껍질을 미세하게 분쇄하기가 어렵고 분쇄되더라도 껍질은 거친 상태로 남아있게 되는데, 극저온 초미세 분쇄 방법을 이용하면 딱딱한 곤충의 날개, 다리 부분까지도 미세하게 분말화할 수 있다. In the present invention, the cryogenic micro grinding technology (CMGT) is a technique of pulverizing edible insects or soybean into a fine powder in a frozen state at a cryogenic temperature of -196 캜 to -80 캜 to be. Generally, if the raw material is crushed without being dried, it can not be crushed due to the moisture contained in the crushed raw material. Even if the crushed material is dried, the crushed material Is obtained. On the other hand, the cryogenic ultra-fine grinding method is a method in which a raw material containing water as it is is dipped in liquid nitrogen, frozen at an extremely low temperature, and liquid nitrogen is supplied to freeze and crush the raw material while maintaining a cryogenic state. The powder can be completely pulverized even in the case of containing moisture, and micro-fine powder can be obtained. In particular, it is difficult to finely crush the hard chitin shell by an ordinary crushing method. Even if crushed, the crust remains in a rough condition. When the cryogenic ultra-fine grinding method is used, insects such as wings and legs of fine insects are finely powdered It can be changed.
본 발명에 있어서, 원물에 액화질소를 -196℃ 내지 -80℃ 범위로 투입하고 분쇄 과정을 거치는 동안 입자의 온도(분쇄 온도)는 -140℃ 내지 -20℃로 올라가게 된다. 분쇄 온도가 -140℃ 보다 낮으면 분쇄물의 입도가 더 작아질 수 있지만 효율이 좋지 않게 되고, 분쇄 온도가 -20℃ 보다 높아지면 분쇄가 잘 일어나지 않아 일반 분쇄와 비슷한 정도의 입도 크기를 갖게 된다. In the present invention, the liquefied nitrogen is introduced into the raw material at a temperature ranging from -196 캜 to -80 캜, and the temperature (grinding temperature) of the particles is increased from -140 캜 to -20 캜 during the grinding process. If the crushing temperature is lower than -140 ° C, the particle size of the crushed material can be made smaller, but the efficiency becomes poor. When the crushing temperature is higher than -20 ° C, the crushing does not occur well and the particle size is similar to that of general crushing.
본 발명에 있어서, 상기 건조방법으로는 열풍건조, 동결건조 또는 마이크로웨이브 건조 방법 중 어느 하나의 방법으로 건조가능하다. In the present invention, the drying method may be any one of a hot air drying method, a freeze drying method, and a microwave drying method.
본 발명에서 탈지하는 단계는 원물의 단백질 함량을 높이고 산패를 방지하기 위한 것이다. The degreasing step in the present invention is intended to increase the protein content of the raw material and prevent rancidity.
한편, 본 발명에 따른 식용 곤충 분말을 포함하는 건강기능식품을 제공할 수 있다. 건강기능식품은 담체, 희석제, 부형제 및 첨가제 중 하나 이상을 더 포함하여 정제, 환제, 산제, 과립제, 분말제, 캡슐제 및 액제 제형으로 이루어진 군에서 선택된 하나로 제형된 것을 특징으로 한다.Meanwhile, a health functional food comprising the edible insect powder according to the present invention can be provided. The health functional food is characterized in that it is formulated into one selected from the group consisting of tablets, pills, powders, granules, powders, capsules and liquid formulations, further comprising at least one of carriers, diluents, excipients and additives.
본 발명의 식용 곤충 분말을 첨가할 수 있는 식품으로는, 각종 식품류, 분말, 과립, 정제, 캡슐, 시럽제, 바(bar) 형태 등이 있다. 상기 첨가제로는, 천연 탄수화물, 향미제, 영양제, 비타민, 광물(전해질), 풍미제(합성 풍미제, 천연 풍미제 등), 착색제, 충진제(치즈, 초콜렛 등), 팩트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH조절제, 안정화제, 방부제, 산화 방지제, 글리세린, 알콜, 탄산화제 및 과육으로 이루어진 군으로부터 선택된 1종 이상의 성분을 사용할 수 있다.Foods to which the edible insect powder of the present invention can be added include various foods, powders, granules, tablets, capsules, syrups, and bar forms. Examples of the additives include natural carbohydrates, flavors, nutrients, vitamins, minerals (electrolytes), flavors (synthetic flavors, natural flavors and the like), colorants, fillers (cheese, And at least one component selected from the group consisting of salts thereof, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, antioxidants, glycerin, alcohols, carbonating agents and flesh.
상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상기 향미제로서 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진등) 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다.Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors (tautatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharine, aspartame, etc.) can be advantageously used as the flavor.
또한, 이외에도 여러 가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다.In addition to these, various flavoring agents such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and thickening agents (such as cheese and chocolate), pectic acid and its salts, alginic acid and its salts, Preservatives, colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages, and the like.
상기 담체, 부형제, 희석제 및 첨가제의 구체적인 예로는 이에 한정하는 것은 아니나, 락토즈, 덱스트로즈, 슈크로즈, 솔비톨, 만니톨, 에리스리톨, 전분, 아카시아 고무, 인산칼슘, 알지네이트, 젤라틴, 칼슘 포스페이트, 칼슘 실리케이트, 미세결정성 셀룰로즈, 폴리비닐피롤리돈, 셀룰로즈, 폴리비닐피롤리돈, 메틸셀룰로즈, 물, 설탕시럽, 메틸셀룰로즈, 메틸 하이드록시 벤조에이트, 프로필하이드록시 벤조에이트, 활석, 스테아트산 마그네슘 및 미네랄 오일로 이루어진 그룹으로부터 선택된 1종 이상이 사용되는 것이 바람직하다.Specific examples of the carrier, excipient, diluent and additives include, but are not limited to, lactose, dextrose, sucrose, sorbitol, mannitol, erythritol, starch, acacia rubber, calcium phosphate, alginate, gelatin, calcium phosphate, calcium Silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose, polyvinylpyrrolidone, methylcellulose, water, sugar syrup, methylcellulose, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate And a mineral oil are preferably used.
본 발명에 따른 건강기능식품을 제제화할 경우에는 보통 사용하는 충진제, 증량제, 결합제, 습윤제, 붕해제, 계면활성제 등의 희석제 또는 부형제를 사용하여 조제된다. 상기 상술한 제형 내 유효성분으로서의 본 발명에 따른 분말의 함량은 사용 형태 및 목적, 환자 상태, 증상의 종류 및 경중 등에 의하여 적절하게 조절할 수 있으며, 고형분 중량 기준으로 0.001 내지 99.9 중량%, 바람직하게는 0.01 내지 50 중량%일 수 있으나, 이에 한정되지 않는다.When the health functional food according to the present invention is formulated, it is prepared using diluents or excipients such as fillers, extenders, binders, humectants, disintegrants, surfactants and the like which are usually used. The content of the powder according to the present invention as the active ingredient in the above-described formulation can be appropriately controlled depending on the mode and purpose of use, the condition of the patient, the type of symptoms and the severity, and is 0.001 to 99.9% by weight, But it is not limited thereto.
또한, 본 발명에 따른 식용 곤충 분말은 환자식, 노인식, 유아식, 영양식, 우주식, 다이어트식, 단백질 보충식, 항산화 보충식으로 상품화될 수 있다. 단백질 공급을 필요로 하는 목적에 따라 본 발명에 따른 곤충 분말을 10~80% 함유하고, 분말, 그래뉼화된 과립제품, 환제, 바 형태, 유동식 형태의 제품, 경질캅셀, 연질캅셀, 정제 등의 형태의 제품으로 활용될 수 있다. 예를 들어, 환자식은 단백질 공급을 필요로 하는 회복기의 환자를 대상으로 제품에 사용할 수 있으며, 본 발명에 따른 곤충 분말을 20~70% 함유한 분말 혹은 그래뉼화된 과립제품, 또는 유동식이나 경관식 제품으로 이용할 수 있다. 노인식, 유아식은 단백질 공급을 필요로 하는 노인 또는 유아를 대상으로 제품에 사용할 수 있으며, 본 발명에 따른 곤충 분말을20~70% 함유한 분말 혹은 그래뉼화된 과립제품, 환제, 바 형태 또는 유동식 형태의 제품으로 이용할 수 있다. 영양식은 단백질 공급을 필요로 하는 청소년이나 성인을 대상으로 제품에 사용할 수 있으며, 본 발명에 따른 곤충 분말을 10~60% 함유한 분말 혹은 그래뉼화된 과립제품, 바 형태나 유동식 형태의 제품으로 이용할 수 있다. 다이어트식은 단백질 공급을 위주로 하여 다이어트를 목적으로 하는 제품에 사용할수 있으며, 본 발명에 따른 곤충 분말이 30~90% 함유한 분말 혹은 그래뉼화된 과립제품, 경질캅셀, 연질캅셀, 정제, 환제, Bar형태의 제품으로 이용할 수 있다.In addition, the edible insect powder according to the present invention can be commercialized as a patient formula, a geriatric formula, a baby food, a nutritional formula, a cosmic formula, a diet formula, a protein supplement formula, and an antioxidant supplement formula. The composition of the present invention contains insect powder according to the present invention in an amount of 10 to 80% and can be used as a powder, a granulated granule, a pill, a bar, a liquid form, a hard capsule, a soft capsule, It can be utilized as a product of the form. For example, the patient formula may be used in products for patients in recovery phase requiring protein supply, and may be a powder or granulated granule product containing 20 to 70% of the insect powder according to the present invention, It can be used as a product. Aged and infant formula can be used in products for elderly or infants who need to supply protein, and can be used as a powder or granulated granule product containing 20 to 70% of the insect powder according to the present invention, a pill, a bar form or a liquid form Can be used as a product of. The nutritional formula can be used for products intended for adolescents or adults in need of protein supply, and can be used as a powder or granulated granule product containing 10 to 60% of the insect powder according to the present invention, as a bar or liquid type product . The dietary formula can be used for a product intended for dieting mainly by supplying a protein, and it can be used as a powder or granulated granule product, a hard capsule, a soft capsule, a tablet, a pill, a bar Type products.
본 발명에 따르면 단백질 함량이 많은 식용 곤충을 -196 내지 -80℃의 극저온에서 10 내지 60㎛의 초미세 크기로 분쇄하는 과정을 거치면서 영양성분의 파괴를 최소화 함으로써 성분을 최대한 유지하고 체내 소화율이 향상되는 효과가 있다. According to the present invention, an edible insect having a high protein content is crushed at a cryogenic temperature of -196 to -80 ° C at an ultra-fine size of 10 to 60 μm, thereby minimizing the destruction of nutritional components, There is an effect to be improved.
도 1은 본 CMGT 방법에 따른 분말화 과정을 나타낸 것이다.
도 2은 귀뚜라미를 극저온 초미세 분쇄한 분말의 SEM 단면 이미지이다.
도 3는 귀뚜라미를 극저온 초미세 분쇄한 분말의 입도분석 결과를 나타낸 것이다.
도 4은 귀뚜라미를 일반분쇄한 분말의 SEM 단면 이미지이다.
도 5는 귀뚜라미를 일반분쇄한 분말의 입도분석 결과를 나타낸 것이다.
도 6은 갈색거저리를 극저온 초미세 분쇄한 분말의 SEM 단면 이미지이다.
도 7는 갈색거저리를 극저온 초미세 분쇄한 분말의 입도분석 결과를 나타낸 것이다.
도 8은 갈색거저리를 일반분쇄한 분말의 SEM 단면 이미지이다.
도 9는 갈색거저리를 일반분쇄한 분말의 입도분석 결과를 나타낸 것이다. Figure 1 shows a powdering process according to the present CMGT method.
2 is an SEM cross-sectional image of powder obtained by crushing crickets at ultra low temperature.
Fig. 3 shows the result of particle size analysis of powder obtained by crushing crickets at ultra low temperature.
Fig. 4 is an SEM cross-sectional image of a powder obtained by crushing crickets.
Fig. 5 shows the result of particle size analysis of a crushed powder of a cricket.
FIG. 6 is an SEM cross-sectional image of a powder obtained by cryogenically pulverizing a brown gill.
Fig. 7 shows the result of particle size analysis of a powder obtained by cryogenically pulverizing brown gurus.
Fig. 8 is an SEM cross-sectional image of a powder that is generally pulverized into brown gum.
Fig. 9 shows the result of particle size analysis of a powder obtained by pulverizing brown gruel.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당 업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
식용 곤충의 준비 및 분쇄Preparation and crushing of edible insects
귀뚜라미와 갈색거저리는 농업법인 (유)나비마을에서 출하 전 절식처리하여 배변을 제거한 상태의 원물을 구입하였다. 귀뚜라미와 갈색거저리를 흐르는 물에 깨끗이 씻어서 준비하고, 압착기에 넣고 착유 처리하였다. 착유는 착유기(내쇼날이엔지(주), Goyang, Korea)를 이용하여 시료 5kg씩을 착유주머니에 넣은 뒤 장비에 장치하고 추출하였다. 이 때, 자켓온도는 100℃, 추출시간은 15분, 압력은 60MPa이였다.The cricket and brown goat were purchased from the butterfly village of the agricultural corporation. Crickets and brown goats were rinsed thoroughly in running water and milked in a press. Milking was carried out using a milking machine (National ENG Co., Ltd., Goyang, Korea). At this time, the jacket temperature was 100 占 폚, the extraction time was 15 minutes, and the pressure was 60 MPa.
준비한 귀뚜라미 및 갈색거저리를 액체질소에 침지하여 -190℃로 동결하고 액체질소를 분쇄하면서 공급하여 -190℃를 유지하면서 극저온 초미세 분쇄하였다. 이 때, 분쇄된 식용 곤충의 입자 크기는 10-60㎛이고 입자온도는 -120 내지 -20℃로 측정되었다. 식용 곤충의 종류에 따른 투입 온도, 분쇄 과정에서 입자 온도, 분쇄된 분말의 입도를 아래 표 1에 나타내었다. The prepared crickets and brown goat were immersed in liquid nitrogen, frozen at -190 ° C, and liquid nitrogen was supplied while being pulverized, and the mixture was crushed at ultra low temperature while maintaining -190 ° C. At this time, the particle size of the crushed edible insect was 10-60 mu m and the particle temperature was measured at -120 to -20 ° C. The input temperature according to the type of edible insects, the particle temperature in the pulverization process, and the particle size of the pulverized powder are shown in Table 1 below.
* '(건조)' 라고 표시된 것은 원물을 건조 한 후 CMGT 분쇄한 것을 의미함 * Indicated as '(dry)' means that CMGT is crushed after drying the raw material.
상기 건조 과정은 곤충을 분쇄 전에 건조 하는 경우는 40 내지 50℃에서 6 내지 12시간 동안 건조하고 난 뒤 CMGT 분쇄하였고, 분쇄 후 건조하는 경우는 40 내지 50℃에서 4 내지 10 시간 동안 건조를 진행하였다. 분쇄 후에 건조하는 경우는 대체로 건조에 소요되는 시간이 짧고, 곤충 특유의 냄새가 감소하는 것을 관능적으로 알 수 있었다. In the case of drying the insect before crushing, the insecticide was dried at 40 to 50 ° C for 6 to 12 hours and then crushed with CMGT. In case of drying after crushing, drying was carried out at 40 to 50 ° C for 4 to 10 hours . The drying time after pulverization generally showed that the time required for drying was short, and the insect-specific odor decreased.
본 발명에 따른 극저온 초미세 분쇄와 비교하기 위하여 식용 곤충을 일반분쇄 방법으로 분쇄하였다. 일반 분쇄는 건조한 원료를 분쇄기(DHM-7000CW, Daesung Artlon, Paju, Korea)로 9분 동안 분쇄한 다음 80메쉬 망을 통과한 것을 시료로 사용하였다. To compare with the cryogenic ultra-fine grinding according to the present invention, edible insects were pulverized by a general grinding method. The pulverized raw material was pulverized in a pulverizer (DHM-7000CW, Daesung Artlon, Paju, Korea) for 9 minutes and passed through an 80-mesh screen.
일반분쇄물과 극저온 초미세 분쇄물의 입도크기, 입자 구조와 분포, 조직분석을 연구하기 위해 입도분석을 실시하였다. 입자크기를 측정하고 주사전자현미경으로 조직감, 구조감, 형상 등의 입자의 이미징 데이터를 측정하였다. 일반분쇄와, 극저온 초미세 분쇄한 분말의 입도분포 10%와 90% 값과 평균입자직경 및 중간 값을 측정였다(표 2).Particle size, particle structure, distribution and texture analysis of the conventional pulverized and ultrafine ultrafine pulverized products were analyzed. The particle size was measured and imaging data of particles such as texture, structure and shape were measured with a scanning electron microscope. The average particle size and the median value were measured for the general pulverization and 10% and 90% particle size distribution of the ultrafine pulverized powder (Table 2).
착유cricket
Milking
그 결과, 착유(탈지)처리한 귀뚜라미를 극저온 초미세 분쇄하여 필터링한 샘플의 평균 입도는 19.28±2.17㎛이고, 입자의 형태는 대체적으로 동그랗거나 쌀알 형태에 가까우며 대체적으로 고르게 분포되어 있음을 확인하였다(도 2 및 3). 또한, 착유한 갈색거저리를 극저온 초미세 분쇄하여 필터링 한 샘플의 평균 입도는 20.244±2.26㎛이고, 입자의 형태는 동그란 형태에 가까우며 골고루 분포되어 있었다(도 6 및 7). As a result, it was confirmed that the average particle size of the sample filtered by ultrafine crushing of the cricket treated with milking (degreasing) was 19.28 ± 2.17 μm and the shape of the particles was almost circular or roughly distributed evenly (Figs. 2 and 3). In addition, the average particle size of the filtered milk samples was 20.244 ± 2.26 ㎛, and the shape of the particles was uniform and distributed evenly (FIGS. 6 and 7).
반면에, 착유한 귀뚜라미를 일반분쇄한 샘플의 평균 입도는 52.62±4.22㎛이고, 입자의 형태는 대체적으로 각 지거나 뾰족하고 불규칙적인 크기와 형태로 분포되어 있었다(도 4 및 5). 또한, 착유한 갈색거저리를 일반분쇄한 샘플의 평균입도는 58.95±35.62㎛이고, 입자의 형태가 대부분 동그랗지 못하고 각이 나 있으며 입자의 형태 및 크기가 불규칙하게 분포되어 있었다(도 8 및 9).On the other hand, the mean particle size of the milled cricket samples was 52.62 ± 4.22 μm, and the morphology of the particles was generally distributed in angular or sharp and irregular sizes and shapes (FIGS. 4 and 5). In addition, the average particle size of the milk-dried brown gruel was found to be 58.95 ± 35.62 μm, and the shape of the particles was mostly non-circular and angular and the shape and size of the particles were irregularly distributed (FIGS. 8 and 9) .
한편, 세포의 크기는 150㎛ 내외이고 갈색거저리의 극저온 초미세 분쇄물의 평균 입도가 20.244±2.26㎛이므로, 극저온 초미세 분쇄에 의해 갈색거저리가 세포 크기 미만으로 분쇄되는 것을 알 수 있다. 또한, 갈색거저리의 극저온 초미세 분쇄의 d10값이 3.75±0.51인 것은 이 크기보다 작은 직경의 분말이 양이 10%라는 것을 의미하고, d90값이 83.53±7.36인 것은 이 크기의 분말의 양이 90%임을 의미한다. d10~d90의 분말은 세포 하나가 1/40 ~ 1/1.79의 조각으로 분해되는 것이어서 대부분이 세포크기 미만으로 분쇄되므로 세포벽 속이나 세포질 내에 존재하는 영양성분의 용출율이 증가하는 것을 알 수 있다.On the other hand, since the size of the cells is about 150 μm and the average particle size of the ultrafine ultrafine particles of brownish brown is 20.244 ± 2.26 μm, it can be seen that the ultramicrofine powder is pulverized to less than the cell size. In addition, the d10 value of the cryo-ultrafine grinding of brownish brown is 3.75 ± 0.51 means that the powder having a diameter smaller than this size is 10% in quantity, and the d90 value is 83.53 ± 7.36, 90%. The d10 to d90 powder is broken down into fragments of 1/40 to 1 / 1.79 of the cells, and most of them are pulverized to less than the cell size, so that the dissolution rate of the nutrients in the cell wall or cytoplasm is increased.
식용 곤충의 영양성분 분석결과Nutritional analysis of edible insects
영양성분 분석은 수원여자대학교 식품분석연구센터에서 실시하였다. 아래 표에서 표시된 영양성분의 함량은 일반분쇄와 극저온 초미세 분쇄를 1:1로 비교하기 위하여 수분 0%로 환산하여 표시하였다. Nutritional components were analyzed by the Food Analysis Research Center of Suwon Women 's University. The nutrient content shown in the table below is expressed in terms of 0% moisture to compare 1: 1 with normal pulverization and cryogenic superfine pulverization.
2-1 갈색거저리 2-1 Brown dick
(원물) Brown ass
(Raw material)
탈지(착유) 처리한 갈색거저리의 원물과 극저온 초미세 분쇄물의 영양성분을 비교한 결과, 극저온 초미세 분쇄물의 단백질 보존율이 117.55%로 극저온 초미세 분쇄한 것이 원물보다 단백질 함량이 증가한 것으로 관측되었다. 그 외에 아미노산 성분 등에서도 100% 이상 보존율을 유지하는 결과값을 나타내는 것을 알 수 있고, 포화지방은 21.66%로 보존율이 현저하게 줄어든 것을 확인하였다.As a result of comparing the nutrients of the brown gourd raw material treated with degreasing (milking) and the cryogenic ultrafine ground powder, it was observed that the cryoprecipitated microcrystalline powder having a protein retention ratio of 117.55% increased the protein content of the cryogenic ultrafine ground product. In addition, it was found that the result of keeping the retention ratio of 100% or more even with the amino acid component and the like was found, and it was confirmed that the retention of saturated fat was 21.66%, which was remarkably reduced.
원물보다 분쇄물에서 영양성분의 보존율이 100%를 넘는 것은 분쇄도가 미세할수록 표면적이 넓어져 영양성분이 용출될 가능성이 증가하기 때문이다. 또한, 세포의 크기가 150㎛ 내외인데 극저온 초미세 분쇄에 의하면 10 내지 60㎛로 세포크기 미만으로 분쇄되므로 세포벽 속이나 세포질 내에 존재하는 영양성분의 용출율이 증가하는 것을 알 수 있다.The reason why the retention rate of nutrients in the pulverized material exceeds 100% is that the finer the degree of grinding, the wider the surface area and the more likely the nutrients are eluted. In addition, since the cell size is about 150 탆, it is pulverized to less than the cell size by 10 to 60 탆 according to ultra-low temperature ultrafine pulverization, so that the dissolution rate of nutrients in cell walls and cytoplasm increases.
탈지(착유) 처리한 갈색거저리의 일반분쇄물과 극저온 초미세 분쇄물의 영양성분을 비교한 결과, 극저온 초미세 분쇄물의 단백질 보존율이 101.79%로 일반분쇄물 보다 큰 값을 가지며 칼슘 등의 무기질 성분에서도 극저온 초미세분쇄물에서 더 많이 보존되는 것을 알 수 있었다. 극저온 초미세 분쇄물의 포화지방 보존율은 32.28%로 일반분쇄물에 비하여 현저하게 감소한 것을 확인하였다. 일반 아미노산 성분 비교에서도 높은 결과값을 나타내었으며, 특히, 메치오닌의 함량은 일반분쇄물에 비해 27.55% 높았고, 라이신도 10.37% 높게 나타났다. As a result of comparing the nutritional components of the cryogenic superfine pulverized product with the general pulverized product of the brown gurl treated with degreasing (milking), the cryoprecipitated micropowder had a protein retention ratio of 101.79%, which is larger than that of the general pulverized product. And it was found that it was more conserved in the cryogenic superfine pulverized product. It was confirmed that the preservation ratio of saturated fat of the cryogenic superfine pulp was 32.28%, which was remarkably decreased as compared with that of general pulverized product. The content of methionine was 27.55% higher than that of general crushed and lysine was 10.37% higher.
2-2 귀뚜라미2-2 Crickets
(원물)cricket
(Raw material)
탈지(착유) 처리한 귀뚜라미 원물과 극저온 초미세 분쇄물의 영양성분을 비교하였다. 극저온 초미세 분쇄물의 단백질 보존율은 106.87%로 원물보다 큰 값을 가지며, 그 외에 아미노산성분 등에서 100% 이상의 보존율을 유지하는 결과값을 나타내었다. 또한, 극저온 초미세 분쇄물의 포화지방 보존율은 13.62%로 원물에 비하여 현저하게 감소한 것을 확인하였다.The nutritive components of the cricket raw material treated with the degreasing (milking) and the cryogenic superfine pulverized product were compared. The cryoprecipitated microfine powder had a protein retention ratio of 106.87%, which was higher than that of the raw material. In addition, the retention ratio of the amino acid component was 100% or more. In addition, it was confirmed that the preservation ratio of saturated fat of the ultrafine pulverized product at cryogenic temperature was 13.62%, which was remarkably decreased compared to the raw material.
식용 곤충의 일반분쇄와 극저온 초미세 분쇄에 따른 소화율 비교Comparison of digestibility between general crushing and cryogenic ultra fine grinding of edible insects
극저온 초미세 분쇄에 따른 분말화가 단백질의 소화 속도에 미치는 영향을 조사하기 위하여 단백질가수분해효소(protease)를 처리하여 발생하는 티로신(tyrosine)을 발색하여 흡광도를 측정함으로써 단백질의 소화 속도에 미치는 영향을 비교하였다.In order to investigate the effect of powdering on the digestion rate of the cryopreservative microfine powder, the effect of proteinase digestion rate on the protein digestion rate by measuring the absorbance of tyrosine generated by protease treatment Respectively.
단백질 소화율 분석Protein digestibility analysis
단백질 소화제인 프로테아제에 대한 시료들의 소화율을 비교하기 위하여 식품공전에서 프로테아제 역가를 측정하는 방법을 변형하여 사용하였다. 시료를 프로테아제(SLBT3383, Sigma Aldrich, St. Louis, USA)로 소화를 시킨 후 생성되는 L-티로신(BCBT5226, Sigma Aldrich, USA)에 포린시액으로 발색하고 흡광도측정기 (Spectramax iD3, Molecular Devices, California, USA)로 660 nm에서 측정하여 소화율을 비교하였다. 투과 후 광량을 투과 전 광량으로 나누면 투광도가 계산되고, 흡광도=1-투광도로 계산하였다. 따라서 흡광도 0은 완전한 통과이며, 흡광도 1은 완전한 흡광을 의미한다.In order to compare the digestibility of the protease, which is a protein extinguishing agent, the method of measuring the protease activity in the food culture was used. The samples were digested with protease (SLBT3383, Sigma Aldrich, St. Louis, USA) and then color-developed with L-tyrosine (BCBT5226, Sigma Aldrich, USA) with polarin solution and analyzed with a spectrophotometer (Spectramax iD3, Molecular Devices, USA) at 660 nm to compare digestibility. When the amount of light after transmission is divided by the amount of light before transmission, the transmittance is calculated, and the absorbance is calculated as 1-light transmittance. Thus, an absorbance of 0 means complete pass, and an absorbance of 1 means complete absorbance.
프로테아제 분말 약 5.0g을 정밀히 달아 물 또는 완충액에 녹여 100mL로 한 다음 여과하여 효소액으로 사용하였다. 0.6% 시료용액 1 mL를 시험관에 넣고 37℃의 항온수욕중에서 가온하였다. 여기에 효소액 1mL를 정확히 넣고 잘 흔들어 섞은 다음 곧 37℃의 항온수욕중에 넣고 정확히 10분간 반응시켰다. 여기에 0.4 M 삼염화초산액 2 mL를 넣고 다시 37℃에서 25분간 반응(효소반응 중지)한 다음 이것을 여과하였다. 여액 1 mL를 시험관에 정확히 취하여 0.4 M 탄산나트륨용액 5 mL 및 포린시액(원액을 3배 희석한 액) 1 mL를 넣어 잘 흔들어 섞어주고, 37℃에서 20분간 반응한 다음 발색된 액을 시험용액으로 하였다. 이와는 별도로 효소액 1mL를 정확히 취하여 시험관에 넣고 37℃에서 10분간 반응 후 0.4 M 삼염화초산액 2mL를 넣어서 혼화하여 효소활성을 없애고, 0.6% 시료용액 1 mL를 넣어 37℃에서 25분간 방치한 다음 이하 시험용액과 동일하게 조작하여 공시험용액으로 사용하였다. 물을 대조액으로 하여 액층 1 cm, 파장 660 nm에서 흡광도를 측정하였고, 프로테아제 처리한 시료의 흡광도를 비교하여 소화율 비교를 수행하였다.Approximately 5.0 g of protease powder was precisely weighed and dissolved in water or buffer to make 100 mL, which was then used as an enzyme solution. 1 mL of 0.6% sample solution was placed in a test tube and warmed in an anti-warm bath at 37 ° C. Add 1 mL of the enzyme solution, shake well, immediately add to the warm water bath at 37 ° C, and react for exactly 10 minutes. 2 mL of 0.4 M trichloroacetic acid solution was added thereto, followed by reaction at 37 ° C for 25 minutes (enzyme reaction was stopped), followed by filtration. Take exactly 1 mL of the filtrate, add 5 mL of 0.4 M sodium carbonate solution and 1 mL of purine solution (3-fold diluted solution), shake well, and incubate at 37 ° C for 20 minutes. Respectively. Separately, 1 mL of the enzyme solution is precisely taken, placed in a test tube, incubated at 37 ° C for 10 minutes, mixed with 2 mL of 0.4 M trichloroacetic acid solution to eliminate the enzyme activity, add 1 mL of 0.6% sample solution and incubate at 37 ° C for 25 minutes Solution was used as a blank test solution. Water was used as a control solution to measure the absorbance at 1 cm in the liquid layer and 660 nm in wavelength, and the digestibility was compared by comparing the absorbance of the protease treated sample.
그 결과, 귀뚜라미, 갈색거저리의 일반분쇄의 경우 대비 극저온 초미세분쇄한 경우의 소화효율 값이 각각 112.65%와 106.07%로 일반분쇄와 비교하여 유의차 있게 소화율이 향상됨을 확인하였고, 이로부터 극저온 초미세 분쇄물을 섭취하는 경우에 일반분쇄에 비하여 체내 단백질 소화가 더 잘 일어날 것임을 확인할 수 있었다. As a result, it was confirmed that digestion efficiencies of cricket and brown gruel were 112.65% and 106.07%, respectively, which were significantly higher than those of general crushing. It was confirmed that the digestion of protein in the body was more likely to occur when the fine pulverized material was consumed than the ordinary pulverization.
Claims (7)
(b) 상기 귀뚜라미 또는 갈색거저리를 탈지하는 단계;
(c) 상기 귀뚜라미 또는 갈색거저리를 -196℃ 내지 -80℃에서 동결하고, 귀뚜라미 또는 갈색거저리 입자의 온도가 -120 내지 -20℃이고 평균입도 10 내지 60㎛의 크기로 분쇄하는 단계; 및
(d) 상기 분쇄된 귀뚜라미 또는 갈색거저리를 40 내지 50℃에서 4 내지 10 시간 동안 건조하는 단계를 포함하는 식용곤충의 냄새가 제거된 식용곤충 분말의 제조방법으로서,
상기 식용곤충 분말은 식용곤충 원물의 단백질 함량을 유지하고 체내 소화율이 증가되는 것을 특징으로 하는 식용 곤충 분말의 제조방법. (a) preparing a cricket or a brown goat;
(b) degreasing the cricket or brown goat;
(c) freezing the cricket or brown gill at -196 캜 to -80 캜, and crushing the cricket or brown gill particle at a temperature of -120 to -20 캜 and an average particle size of 10 to 60 탆; And
(d) drying the crushed crickets or brown gourd at 40 to 50 DEG C for 4 to 10 hours, wherein the edible insect powder is deodorized,
Wherein the edible insect powder maintains the protein content of the edible insect material and increases digestibility in the body.
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| KR102060283B1 (en) | 2019-09-06 | 2019-12-27 | 주식회사 한미양행 | Method for producing of natural powdered food comprising Tenebrio molitor powder with increased palatability |
| KR20200077124A (en) | 2018-12-20 | 2020-06-30 | 농업회사법인 라미팜 주식회사 | Method and apparatus for producing health aided foods using edge insects |
| KR102193095B1 (en) * | 2020-07-23 | 2020-12-18 | 박지우 | Up-cycle circulation farming using surplus agricultural products and processed by-products |
| KR20210067978A (en) * | 2019-11-28 | 2021-06-08 | 주식회사 인섹트바이오 | Manufacturing method for snacks for pet animals using edible insects |
| KR20220033095A (en) | 2020-09-08 | 2022-03-16 | 홍서연 | Manufacturing method of natural powered food using edible insects |
| KR102498755B1 (en) * | 2022-06-15 | 2023-02-10 | 김석록 | Feed material using soldier fly larva |
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| KR101510260B1 (en) | 2013-11-04 | 2015-04-14 | 대한민국 | Manufacturing Method of edible Tenebrio molitor mealworm powder and edible Tenebrio molitor mealworm powder using the same |
| KR101808028B1 (en) | 2016-08-10 | 2017-12-12 | 대한민국(농촌진흥청장) | Manufacturing method of powder of Tenebrio molitor larva using wet-grinding and spray drying method |
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| KR101510260B1 (en) | 2013-11-04 | 2015-04-14 | 대한민국 | Manufacturing Method of edible Tenebrio molitor mealworm powder and edible Tenebrio molitor mealworm powder using the same |
| KR101808028B1 (en) | 2016-08-10 | 2017-12-12 | 대한민국(농촌진흥청장) | Manufacturing method of powder of Tenebrio molitor larva using wet-grinding and spray drying method |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200077124A (en) | 2018-12-20 | 2020-06-30 | 농업회사법인 라미팜 주식회사 | Method and apparatus for producing health aided foods using edge insects |
| KR102060283B1 (en) | 2019-09-06 | 2019-12-27 | 주식회사 한미양행 | Method for producing of natural powdered food comprising Tenebrio molitor powder with increased palatability |
| KR20210067978A (en) * | 2019-11-28 | 2021-06-08 | 주식회사 인섹트바이오 | Manufacturing method for snacks for pet animals using edible insects |
| KR102339408B1 (en) * | 2019-11-28 | 2021-12-16 | 주식회사 인섹트바이오 | Manufacturing method for snacks for pet animals using edible insects |
| KR102193095B1 (en) * | 2020-07-23 | 2020-12-18 | 박지우 | Up-cycle circulation farming using surplus agricultural products and processed by-products |
| KR20220033095A (en) | 2020-09-08 | 2022-03-16 | 홍서연 | Manufacturing method of natural powered food using edible insects |
| KR102498755B1 (en) * | 2022-06-15 | 2023-02-10 | 김석록 | Feed material using soldier fly larva |
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