KR20180064351A - Method for manufacturing confectionery containing white grub powder - Google Patents
Method for manufacturing confectionery containing white grub powder Download PDFInfo
- Publication number
- KR20180064351A KR20180064351A KR1020180062203A KR20180062203A KR20180064351A KR 20180064351 A KR20180064351 A KR 20180064351A KR 1020180062203 A KR1020180062203 A KR 1020180062203A KR 20180062203 A KR20180062203 A KR 20180062203A KR 20180064351 A KR20180064351 A KR 20180064351A
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- South Korea
- Prior art keywords
- slugs
- mushroom
- powder
- white
- slug
- Prior art date
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0268—Moulds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/003—Control or safety devices for sterilisation or pasteurisation systems
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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Abstract
Description
본 발명(Disclsoure)은, 굼벵이 분말을 함유하는 과자류의 제조방법에 관한 것으로서, 구체적으로 굼벵이 특유의 냄새가 제거된 굼벵이 분말을 함유하는 과자류의 제조방법에 관한 것이다.The present invention relates to a method for producing confectionery containing a slug powder, and more particularly to a method for producing confectionery containing a slug powder having a scent-specific odor removed.
여기서는, 본 발명에 관한 배경기술이 제공되며, 이들이 반드시 공지기술을 의미하는 것은 아니다(This section provides background information related to the present disclosure which is not necessarily prior art).Herein, the background art relating to the present invention is provided, and they are not necessarily referred to as known arts.
최근 기능성 식품과 관련하여 천연원료의 기능에 관한 연구가 활발하게 진행되고 있으며, 지구상에 다수 종을 차지하고 있는 곤충에 대한 연구가 활성화되고 있다. Recently, studies on the function of natural raw materials in relation to functional foods have been actively conducted, and researches on insects which occupy many species on the earth have been activated.
예로부터 곤충은 한약재로 자주 이용되어 왔으며 주로 굼벵이, 누에, 매미허물, 동충하초 또는 지네 등 약 30 여종이 유용한 곤충자원으로 이용되고 있다.Since ancient times, insects have been frequently used as herbal medicines, and about 30 species, such as slugs, silkworms, cicadas, caterpillars, and centipedes, have been used as useful insect resources.
굼벵이는 풍뎅이과에 속하는 곤충의 애벌레를 일컫는다. The slugs are larvae of insects belonging to the chafer.
시장에서 거래되고 있는 굼벵이의 대부분은 흰점박이꽃무지의 유충 또는 장수풍뎅이의 유충으로, 일부 농가에서는 대량으로 사육하고 있다.Most of the slugs traded in the market are larvae of white spotted flowers, or the larvae of longevity beetles, and some farms breed in large quantities.
또한 장수풍뎅이 유충은 40~55mm 정도이고, 흰점박이꽃무지 유충은 몸길이가 17~24mm로 약간 편평하며, 광택 있는 검정 구릿빛을 띠고 황백색 무늬가 흩어져 있다. 장수풍뎅이 유충은 회색이나 회갈색을 띤다. The larvae of beetle larvae are about 40 ~ 55mm long, and the larvae of white spotted flowers are 17-24mm in length. They are slightly flat, glossy black copper-colored and yellowish-white patterns are scattered. Longevity beetle larvae are gray or grayish brown.
풍뎅이는 성충이 알을 낳아 부화해서 1령에서 3령을 거쳐 종령을 지나 번데기가 되며 번데기 후에 성충이 되는 완전탈바꿈을 하는 곤충에 속한다. The beetle is an insect that breeds and hatches eggs and passes through the 1st to 3rd orders, passes through the chronicles, becomes a pupa, and becomes an adult after the pupa.
1령에서 3령까지의 발육기간은 약 4~5개월이 걸린다. 어린 유충의 성장 속도에 가장 중요한 영향을 미치는 것은 사육환경으로서 온도, 먹이, 습도 등의 요인들이 있다. 1령은 약10일 경과 전후까지 성장을 하고 탈피를 하여 2령 유충이 된다. 몸이 점점 비대하며 커지고 약 20일 지나면 또 탈피를 한 후 이것이 3령 유충이 된다. 3령 유충은 약 3~4개월 동안 열심히 먹고 성장을 하여 종령이 되기 시작하면서 번데기로 될 준비를 한다.The developmental period from 1st instar to 3rd instar takes about 4 ~ 5 months. The most important influences on the growth rate of juvenile larvae are the breeding environment such as temperature, food, and humidity. 1st instar grows to about 10 days before and after, and becomes molar larva by molting. When the body grows bigger and bigger and it goes back about 20 days, it becomes a third larva after molting. The third larva is eaten hard for about three to four months and grows up to become a chronicle, ready to become a pupa.
흰점박이꽃무지의 유충 또는 장수풍뎅이의 유충인 굼벵이는 약으로 많이 쓰이며, '동의보감'에는 사람의 간에서 비롯되는 질병 즉, 간암, 간경화, 간염, 누적된 피로 해소 등을 포함하여 시력 감퇴, 백내장, 악성종기, 구내염, 파상풍, 중풍 등의 성인병을 치료하는 데 효과가 있다고 적혀 있다.White spotted flowers The larva, which is a larva of the ignorant or long beetle, is widely used as medicine, and the 'Dongbibogam' contains various diseases such as liver cancer, liver cirrhosis, hepatitis, accumulated fatigue, , Malignant tumors, stomatitis, tetanus, paralysis, and is said to be effective in treating adult diseases.
다음은 굼벵이를 이용한 기능성 식품에 관한 대표적인 종래기술이다. The following is a representative prior art on functional food using grubs.
한국공개특허공보 제10-2000-0072134호는 항암용 건강식품에 관한 것으로서, 구지뽕나무 분말, 느릅나무 분말, 참빗살나무 분말, 어성초 분말, 겨우살이 분말, 동과씨 분말, 맹감 뿌리 분말, 비파 분말, 과체(개똥참외 건조꼭지)의 열수 추출액과; 주사련 추출액의 천연 약재와; 황토;로 구성되는 약재 조성물을 사료로 적용하여 사육한 굼벵이류(매미, 풍뎅이, 사슴벌레, 뽕나무나방의 유충)에서 열수 침출한 추출물과; 상기 조성물에서 재배한 영지버섯을 열수 침출한 추출물을 혼합하여 구성되는 건강식품을 제시하였다.Korean Patent Laid-Open Publication No. 10-2000-0072134 discloses a health food for anticancer, which comprises at least one member selected from the group consisting of guinea mulberry powder, elm seed powder, eggplant powder, horsetail powder, mistletoe powder, copper seed powder, A hot water extract solution of a body (dried shampoo melon); Natural medicines of syrup extract; An extract of hot water leached from a group of grasses (cicadas, beetles, stag beetles, mulberry moth larva) raised by applying a pharmaceutical composition composed of loess; A health food consisting of a mixture of hot water leached extract of Ganoderma lucidum cultivated in the above composition was presented.
이밖에, 한국공개특허공보 제10-2000-0012367호를 예로 들 수 있다.In addition, Korean Patent Laid-Open Publication No. 10-2000-0012367 is exemplified.
그러나 기능성 식품 또는 건강식품은 향기, 미감이 약간 떨어지더라도 그 기능성으로 인해 소비자의 불만이 덜하나, 과자류는 기능성에 비해 향기와 맛이 소비자의 선택에 상당한 기여를 하므로, 과자류에 굼벵이 분말을 적용하기 위해서는 굼벵이의 향기 및 미감저하를 개선하기 위한 방법의 개발이 필요한 실정이다.However, functional foods or health foods have a slightly lower flavor and aesthetics, but their functionalities result in less consumer dissatisfaction, while confectionery has a greater contribution to consumer choice of flavor and taste than functionality. Therefore, applying slug powder to cookies Therefore, it is necessary to develop a method for improving the smell of slugs and the degradation of their taste.
본 발명(Discloure)은, 굼벵이 특유의 냄새가 제거된 굼벵이 분말을 함유하는 과자류의 제조방법의 제공을 일 목적으로 한다.Disclosure of the Invention The object of the present invention is to provide a method for producing confectionery containing a slug powder in which the scent-specific odor is removed.
여기서는, 본 발명의 전체적인 요약(Summary)이 제공되며, 이것이 본 발명의 외연을 제한하는 것으로 이해되어서는 아니 된다(This section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features).The present invention is not intended to be exhaustive or to limit the scope of the present invention to the full scope of the present invention. of its features).
상기한 과제의 해결을 위해, 본 발명의 일 태양(aspect)에 따른 굼벵이 분말을 함유하는 과자류의 제조방법은, 2령을 탈피한 굼벵이를 준비하는 제1 단계; 균사체를 함유하는 버섯 폐배지를 파쇄하는 제2 단계; 상기 제2 단계에 의해 파쇄된 버섯 폐배지를 증기로 멸균 소독하는 제3 단계; 상기 제3 단계에 의해 소독된 버섯 폐배지를 상기 굼벵이에게 먹이로 제공한 후 3일간 금식시키면서 배변을 유도하는 제4 단계; 상기 제4 단계에 의해 처리된 굼벵이를 멸균한 후 수분함량이 2~5%인 상태로 건조하는 제5 단계; 상기 제5 단계에 의해 건조된 굼벵이를 분쇄하여 굼벵이 분말을 제조하는 제6 단계; 및 상기 제6 단계에 의해 제조된 굼벵이 분말을 첨가하여 설정된 과자류를 제조하는 제7 단계;를 포함한다.According to an aspect of the present invention, there is provided a method for manufacturing a snack containing slug powder according to an aspect of the present invention, comprising the steps of: preparing a slug releasing a second shoot; A second step of crushing the mushroom waste medium containing mycelium; A third step of sterilizing the mushroom waste medium crushed by the second step with steam; A fourth step of feeding the slug waste medium disinfected by the third step to the slugs and feeding the slugs for 3 days to induce bowel movements; A fifth step of sterilizing the slugs treated in the fourth step and drying the slugs in a state of moisture content of 2 to 5%; A sixth step of pulverizing the slugs dried by the fifth step to produce a slug powder; And a seventh step of preparing the confectionery prepared by adding the slug powder prepared in the sixth step.
본 발명의 일 태양(aspect)에 따른 굼벵이 분말을 함유하는 과자류의 제조방법에서, 상기 제4 단계에 의해 처리된 굼벵이에게 당귀추출물과 한천을 혼합한 후 끓여서 제조된 젤리를 2일간 먹이로 제공하는 젤리 급이 단계;를 더 포함하는 것이 바람직하다.In the method of manufacturing a confectionery containing a slug powder according to an aspect of the present invention, the slugs processed by the fourth step are mixed with the Angelicae gigantis extract and agar, and then boiled to provide jelly for 2 days And a jelly-grade step.
본 발명의 일 태양(aspect)에 따른 굼벵이 분말을 함유하는 과자류의 제조방법에서, 상기 제5 단계는, 상기 굼벵이를 115~150℃의 환경에 4~6분간 노출하여 멸균한 후, 40~45℃의 환경에서 수분함량이 2~5%인 상태로 건조하는 것이 바람직하다.In the fifth step, the slugs are exposed to the environment at 115 to 150 ° C for 4 to 6 minutes to be sterilized, and then the slugs are incubated at 40 to 45 Lt; 0 > C, preferably at a moisture content of 2 to 5%.
여기서, 건조단계는 동결건조하는 것도 가능하다.Here, the drying step may be freeze-drying.
본 발명의 일 태양(aspect)에 따른 굼벵이 분말을 함유하는 과자류의 제조방법에서, 상기 제7 단계는, 상기 제6 단계에 의해 제조된 굼벵이 분말과, 팥, 호박, 완두 및 고구마로 구성된 군으로부터 선택된 성분의 앙금과, 버섯분말과 한천을 포함하는 첨가물을 설정된 비율로 혼합한 후 가열하여 초기중량의 70~80%로 농축한 후 설정된 틀에 부어 굳혀 양갱을 제조하는 것이 바람직하다.In the method of manufacturing confectioneries containing slug powder according to an aspect of the present invention, the seventh step is a step of mixing the slug powder produced by the sixth step with the group consisting of red beans, zucchini, peas and sweet potato It is preferable to mix the sediment of the selected ingredients, additives including mushroom powder and agar in a predetermined ratio, and then heat the mixture to 70 ~ 80% of the initial weight, and then pour it into a predetermined mold to harden the melon.
본 발명의 일 태양(aspect)에 따른 굼벵이 분말을 함유하는 과자류의 제조방법에서, 상기 제7 단계는, 상기 제6 단계에 의해 제조된 분말과, 곡물 분말과,건조버섯다이스와, 견과류와, 말린 과일과, 이들의 결착을 위한 결착성형물질(올리고당, 물엿, 꿀)을 설정된 비율로 혼합한 후 설정된 성형 틀에 주입하여 시리얼바를 제조하는 것이 바람직하다.In the method for manufacturing confectioneries containing slug powder according to an aspect of the present invention, the seventh step is a step of mixing the powder produced by the sixth step, the grain powder, the dried mushroom dice, the nuts, It is preferable to mix the dried fruits and the binding forming materials (oligosaccharide, starch syrup, honey) for the binding thereof in a predetermined ratio, and then inject them into a set mold to produce a cereal bar.
본 발명의 일 태양(aspect)에 따른 굼벵이 분말을 함유하는 과자류의 제조방법에서, 상기 버섯 폐배지는, 표고버섯 또는 영지버섯의 폐배지인 것이 바람직하다.In the method for producing confectionery containing slug powder according to an aspect of the present invention, the mushroom waste medium is preferably a waste medium of shiitake mushroom or gingko mushroom.
본 발명에 따르면, 균사체를 함유하는 표고버섯 또는 영지버섯의 폐배지를 파쇄하여 굼벵이의 먹이로 제공함으로써, 버섯 균사체에 함유된 유익한 지방산과 베타 글루칸을 함유하게 됨은 물론 굼벵이 특유의 냄새를 완화할 수 있게 된다.According to the present invention, the waste medium of shiitake mushroom or Ganoderma mushroom containing mycelium is crushed and provided as a food of slugs, so that the beneficial fatty acid and beta-glucan contained in the mushroom mycelium are contained and the characteristic smell of the slugs can be alleviated .
더하여, 당귀추출물과 한천을 혼합한 후 끓여서 제조된 젤리를 먹이로 제공함으로써, 굼벵이 특유의 냄새를 제거할 수 있게 된다.In addition, by mixing janggui extract with agar and then boiling the prepared jellies as food, it is possible to remove the scent specific odor.
그 결과로, 굼벵이 분말을 과자류에 적용할 수 있게 된다.As a result, the grub powder can be applied to cookies.
도 1은 본 발명에 따른 굼벵이 분말을 함유하는 과자류의 제조방법의 제1 실시형태를 보인 도면.
도 2는 본 발명에 따른 굼벵이 분말을 함유하는 과자류의 제조방법의 제2 실시형태를 보인 도면.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a first embodiment of a process for producing confectionery containing a slug powder according to the present invention. Fig.
2 is a view showing a second embodiment of a method for producing confectionery containing a slug powder according to the present invention.
이하, 본 발명에 따른 굼벵이 분말을 함유하는 과자류의 제조방법을 구현한 실시형태를 도면을 참조하여 자세히 설명한다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of a method for manufacturing confectionery containing slug powder according to the present invention will be described in detail with reference to the drawings.
다만, 본 발명의 사상은 이하에서 설명되는 실시형태에 의해 그 실시 가능 형태가 제한된다고 할 수는 없고, 본 발명의 사상을 이해하는 통상의 기술자는 본 개시와 동일한 기술적 사상의 범위 내에 포함되는 다양한 실시 형태를 치환 또는 변경의 방법으로 용이하게 제안할 수 있을 것이나, 이 또한 본 발명의 기술적 사상에 포함됨을 밝힌다.It is to be understood, however, that the scope of the present invention is not limited to the embodiments described below, and those skilled in the art of the present invention, other than the scope of the present invention, It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.
또한, 이하에서 사용되는 용어는 설명의 편의를 위하여 선택한 것이므로, 본 발명의 기술적 내용을 파악하는 데 있어서, 사전적 의미에 제한되지 않고 본 발명의 기술적 사상에 부합되는 의미로 적절히 해석되어야 할 것이다. In addition, the terms used below are selected for convenience of explanation. Therefore, the technical meaning of the present invention should not be limited to the prior meaning, but should be properly interpreted in accordance with the technical idea of the present invention.
도 1은 본 발명에 따른 굼벵이 분말을 함유하는 과자류의 제조방법의 제1 실시형태를 보인 도면이다.BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a view showing a first embodiment of a process for producing confectionery containing a slug powder according to the present invention. FIG.
도 1을 참조하면, 본 실시형태에 따른 굼벵이 분말을 함유하는 과자류의 제조방법은, 굼벵이 준비 단계(S10)(제1 단계), 버섯 폐배지 파쇄단계(S20)(제2 단계), 멸균 소독단계(S30)(제3 단계), 배변유도단계(S40)(제4 단계), 건조단계(S50)(제5 단계), 분말제조단계(S60)(제6 단계) 및 과자류 제조단계(S70)(제7 단계)를 포함한다.Referring to FIG. 1, a method for producing confectionery containing a slug powder according to the present embodiment includes preparing slugs (S10) (first step), mushroom waste medium disruption step S20 (second step), sterilization (Step S30) (third step), defecation induction step S40 (fourth step), drying step S50 (fifth step), powder manufacturing step S60 (sixth step) and confectionery manufacturing step S70 ) (Step 7).
굼벵이 준비 단계(S10)에서, 굼벵이는 흰점박이꽃무지의 유충 또는 장수풍뎅이의 유충으로 준비되는 것이 바람직하다.In the slug preparation step (SlO), the slugs are preferably prepared as a larva of a white spotted flower or a long-lived beetle.
굼벵이는, 간 기능을 향상시켜 간에서 비롯되는 질병인 간질환, 간암, 간경화 또는 간염 등에 효과적이며, 어혈을 풀어주는 효능을 가지며, 한약재와 유사하게 자연 살해 세포(Natural Killer Cell)의 활성을 증가시켜 암세포를 파괴하는 항암 효과가 있는 것으로 알려져 있다.Slugs are effective against hepatitis, liver cancer, liver cirrhosis or hepatitis, which is a disease caused by liver by improving liver function, and have an efficacy to release eosinophilia and increase the activity of Natural Killer Cell similarly to herbal medicine It is known that there is an anti-cancer effect that destroys cancer cells.
농가에서 굼벵이의 대략 사육을 위해, 참나무 톱밥을 발효하여 급식을 하는 경우가 대부분인데 산림훼손이나 50일 정도 발효과정을 거쳐야 하므로 사육에 번거로움이 있다.For the purpose of raising the slugs in the farmhouse, the oak wood sawdust is fermented for the most time, and it is troublesome to breed because it has to undergo a forest fermentation or fermentation process for about 50 days.
참나무 톱밥을 대신하여, 포플러나무 톱밥, 미루나무 톱밥, 뽕나무 톱밥, 소나무 톱밥 또는 편백나무 톱밥 등이 사용될 수 있으나, 모두 발효과정을 거쳐야 하는 문제가 있다.Instead of oak sawdust, poplar wood sawdust, aspen sawdust, mulberry sawdust, pine sawdust, or plain wood sawdust may be used, but all have a problem of undergoing a fermentation process.
본 실시형태에서는, 발효과정의 번거로움과 불편함을 제거하기 위해, 참나무 톱밥이 주원료인 버섯 폐베지를 굼벵이의 먹이로 사용한다. 또한, 이는 굼벵이 특유의 냄새 제거를 위함이다.In this embodiment, in order to eliminate the inconvenience and inconvenience of the fermentation process, mushroom pulp bean, which is the main material of oak sawdust, is used as a food for slugs. In addition, this is to remove smell peculiar to slugs.
표고버섯과 영지버섯과 같은 버섯류는, 자실체와 균사체로 구성되는데, 보통 사람들이 취식하는 부분은 자실체(몸통)이며, 균사체를 버섯류가 자라는 배지에 대량으로 존재하게 된다.Mushrooms, such as shiitake mushroom and gingko mushroom, are composed of fruiting body and mycelium. The part that is commonly consumed by a person is a fruiting body (body), and the mycelium is present in a large amount on a medium in which mushrooms grow.
기존 연구에 의하면, 자실체와 균사체는 성분을 달리하며 그로 인해 맛의 차이를 보인다고 보고된 바 있으며, 이로부터, 본 발명자는, 굼벵이의 식품 적용에 최대 난제인 굼벵이 특유의 냄새를 제거하는데 버섯 균사체를 적용하게 되었다. According to the existing studies, it has been reported that the fruiting bodies and the mycelium are different in composition and thus the taste is different. From this, the present inventor has found that the mushroom mycelium is effective in removing the specific smell of grub, .
여기서, 버섯 폐배지는, 표고버섯 또는 영지버섯의 폐배지가 바람직하다.Here, the mushroom waste medium is preferably a waste medium of mushroom or Ganoderma lucidum.
이는 굼벵이의 생장 속도가 빠르며, 표고버섯 또는 영지버섯의 폐배지에는 인체에 유용한 필수 지방산의 함량이 다른 버섯 폐배지에 비해 높기 때문이다. This is because the growth rate of slugs is fast, and the content of essential fatty acids useful in the human body is higher in the waste medium of shiitake mushrooms or gingko mushrooms than in other mushroom waste media.
이와 달리, 굼벵이 특유의 냄새 제거를 위해, 느타리버섯, 상황버섯 등과 같은 식용버섯의 폐배지가 사용되어도 무방하다. Alternatively, a waste medium of edible mushrooms such as oyster mushroom, mushroom mushroom and the like may be used for removing the odor specific to the slugs.
표 1은, 버섯 폐배지를 먹인 후 4령에서의 굼벵이의 생장을 비교한 것으로서, 느타리, 영지, 표고, 상황버섯의 폐배지를 분쇄한 후 수분을 첨가하여 굼벵이의 먹이로 제공되었다.Table 1 compares the growth of the slugs at the fourth instar after feeding the mushroom waste medium. The pulverized medium of the oyster, the lycopodium, the mushroom, and the mushroom was pulverized and added with water to provide the food of the slugs.
표 1을 참조하면, 상황과 영지, 표고버섯 폐배지를 먹이로 한 굼벵이가 느타리버섯 폐배지를 먹이로 한 굼벵이보다 개체가 크고 활동성이 크고 성장이 빨랐음을 알 수 있다. As shown in Table 1, it can be seen that the slugs fed the condition, manure, and shiitake waste medium were larger, more active, and faster growing than the slugs fed with the oyster mushroom waste medium.
(hexadecanoic)Palmitic acid
(hexadecanoic)
(g-octadecanoic)Stearic acid
(g-octadecanoic)
(EPA)Eiko sampontetonic acid
(EPA)
(11-eicosenoic)Gadore Iksan
(11-eicosenoic)
(eicosanoic)Arachidic acid
(eicosanoic)
(docosanoic)Erucic acid
(docosanoic)
표 2는, 버섯 폐배지를 먹인 굼벵이에 나타난 지방산 종류와 양을 비교한 것으로서, 표 1과 같이 느타리, 영지, 표고, 상황버섯의 폐배지를 분쇄한 후 수분을 첨가하여 굼벵이의 먹이로 제공되었다.Table 2 compares the kinds and amounts of fatty acids in the slugs fed on the mushroom waste medium. As shown in Table 1, the waste media of Oyster, Lycoris, Lycopersicum and Mushroom were crushed and added with water to provide food for the slugs .
표 2를 참조하면, 영지, 표고버섯 폐배지를 먹이로 한 굼벵이가 상황, 느타리버섯 폐배지를 먹이로 한 굼벵이보다 전체적인 지방산의 양이 많음을 확인할 수 있다.As shown in Table 2, it can be seen that the amount of total fatty acids is larger than that of slugs fed with the waste medium of mung bean sprouts, and the slugs fed with the waste medium of shiitake and shiitake mushrooms.
이러한 표 1 및 표 2의 결과를 바탕으로, 영지, 표고버섯 폐배지를 굼벵이의 먹이로 선택하게 되었다.Based on the results shown in Table 1 and Table 2, the gonad and shiitake scavenging medium were selected as the food of slugs.
한편, 본 실시형태에서, 버섯 폐배지를 굼벵이의 먹이로 제공하기 위해, 버섯 폐배지 파쇄단계(S20), 멸균 소독단계(S30)를 거친다.On the other hand, in the present embodiment, in order to provide the mushroom waste medium as food for the slugs, the mushroom waste medium disruption step (S20) and the sterilization disinfection step (S30) are performed.
버섯 폐배지 파쇄단계(S20)는, 균사체를 함유하는 버섯 폐배지를 파쇄하는 과정이다. The mushroom waste medium disintegration step (S20) is a process of disrupting the mushroom waste medium containing mycelium.
이는 굼벵이 먹이로 이용할 수 있는 크기로 만들기 위함은 물론, 후술하는 멸균 및 소독의 효율을 위함이다. This is for the purpose of making the size of slugs available for feeding, as well as for the efficiency of sterilization and disinfection described below.
멸균 소독단계(S30)는, 증기를 이용하되, 65~100℃의 온도로 5~10분 동안 진행되는 것이 바람직하다.Preferably, the sterilization (S30) is carried out at a temperature of 65 to 100 DEG C for 5 to 10 minutes using steam.
버섯 균사체에는 자실체보다 각종 영양소가 4배정도 더 함유되어 있으며, 단백질, 아미노산, 비타민, 무기질, 각종 효소들이 있어 영양의 보고라 할 만큼 영양의 균형을 잡아 줄 수 있다. 특히, 균사체는 항암성분, 면역기능강화성분 등의 약용성분이 자실체보다 50~60배정도 더 들어있기 때문에 버섯의 신비는 균사체 속에 숨이 있다고 할 것이다.Mushroom mycelium contains four times more nutrients than fruiting bodies. Protein, amino acids, vitamins, minerals and various enzymes can balance the nutritional balance of nutrition. Especially, the mycelium contains 50 ~ 60 times more medicinal components such as anticancer component and immune function enhancing component than fruity body, so the mystery of mushroom is said to be in the mycelium.
먹이로 제공하는 살균된 폐배지 버섯 균사체를 섭취함으로서 생기는 굼벵이의 면역력 증강에 의한 질병 예방의 효과를 예측할 수 있다. 표고나 영지버섯의 베타글루칸은 다당류의 일종으로 인간 정상세포의 면역기능을 활성화시켜 암세포의 증식과 재발을 억제하는 역할을 한다. It is possible to predict the effect of prevention of diseases caused by the immunity enhancement of the slugs caused by ingesting the sterilized waste medium mushroom mycelium fed as food. Betaglucan is a type of polysaccharide that activates the immune function of human normal cells and inhibits the proliferation and recurrence of cancer cells.
배변유도단계(S40)는, 멸균 소독된 버섯 폐배지를 2령을 탈피한 굼벵이에게 3~4개월간 먹이로 제공한 후 3일간 금식시키면서 배변을 유도하는 과정이다.In the defecation induction step (S40), the sterile disinfected mushroom lung medium is fed to the slugs that have been removed from the second instar for 3 to 4 months, followed by fasting for 3 days to induce defecation.
2령을 탈피한 굼벵이에게 3~4개월간 먹이로 제공하는 것은 발육성장에 도움을 주고 균사체에 함유된 성분이 굼벵이에 흡수되는데 필요한 시간이며, 3일의 금식은 굼벵이 내장에 생성된 배변이 완전히 배출되는데 필요한 시간이다.It is necessary for the slugs that break out of the 2nd instar to be fed for 3 ~ 4 months to help the growth and to absorb the components contained in the mycelium into the slugs. The fasting of 3 days is completely eliminated It is necessary time to become.
건조단계(S50)는, 배변유도단계(S40)를 거친 굼벵이를 멸균한 후 수분함량이 2~5%인 상태로 건조하는 과정이다.The drying step (S50) is a step of sterilizing the slugs through the defecation inducing step (S40), and then drying the slugs in a state where the moisture content is 2 to 5%.
여기서, 굼벵이의 멸균은, 굼벵이를 115~150℃의 환경에 4~6분간 노출시키는 방법으로 이루어지는 것이 바람직하다.Here, it is preferable that the slugs are sterilized by a method of exposing the slugs to an environment of 115 to 150 DEG C for 4 to 6 minutes.
이는, 내부 온도가 115~150℃인 밀폐된 공간에 굼벵이를 위치시키는 방법으로 행해지거나, 115~150℃의 증기를 이용하여 굼벵이를 멸균할 수 있다.This can be done by placing the slugs in an enclosed space with an internal temperature of 115-150 ° C, or by using steam at 115-150 ° C to sterilize the slugs.
건조는, 건조과정에서 굼벵이의 색상 변화 및 영양 파괴를 최소화하기 위해 40~45℃의 환경에서 이루어지거나 동결건조하는 것이 바람직하다.Drying is preferably performed in an environment of 40 to 45 ° C or freeze-drying in order to minimize color change of slugs and nutrient destruction during the drying process.
본 발명자의 실험에 의하면, 건조시간은 48~60시간이 바람직하다.According to the experiment of the present inventors, the drying time is preferably 48 to 60 hours.
분말제조단계(S60)는, 공지의 분쇄기를 이용하여 이루어지며, 굼벵이 분말은 50~400mesh의 평균 입자크기를 가지는 것이 바람직하다.The powder preparation step (S60) is preferably carried out using a known pulverizer, and the slug powder preferably has an average particle size of 50 to 400mesh.
과자류 제조단계(S70)는, 분쇄된 굼벵이 분말을 첨가하여 설정된 과자류를 제조하는 과정이다.The confectionery production step (S70) is a process for preparing confectionery set by adding pulverized slug powder.
설정된 과자류는, 제한되지 않으며, 공지의 과자류 제조방법에 따라 제조하되, 굼벵이 분말을 첨가하여 이루어지는 점에서 차이가 있다.The confectionery to be set is not limited and is produced according to a known confectionery manufacturing method, but differs in that it is made by adding a slug powder.
한편, 도 2는 본 발명에 따른 굼벵이 분말을 함유하는 과자류의 제조방법의 제2 실시형태를 보인 도면이다.On the other hand, FIG. 2 is a view showing a second embodiment of a method for producing confectionery containing a slug powder according to the present invention.
도 2를 참조하면, 본 실시형태에 따른 굼벵이 분말을 함유하는 과자류의 제조방법은, 배변유도단계(S40)와 건조단계(S50) 사이에 젤리 급이 단계(S41)를 더 두는 점에서 앞선 실시형태와 차이가 있다.2, the method for producing confectionery containing the slug powder according to the present embodiment is characterized in that the jelly grade step S41 is added between the defecation inducing step (S40) and the drying step (S50) There are differences in form.
젤리 급이 단계(S41)는, 당귀추출물과 한천을 8:2 내지 9:1로 혼합한 후, 120~150℃의 온도로 3분간 끓인 후 이를 식혀서 제조한 젤리를 굼벵이에 먹이로 제공하는 단계이다.The jelly grade step S41 is a step of mixing the Angelica giganta extract and agar in an amount of 8: 2 to 9: 1, boiling the mixture at a temperature of 120 to 150 ° C for 3 minutes, cooling the gel, and providing jelly to be.
당귀는 미나리과의 다년생 초본이고 습기가 많은 땅에서 주로 재배된다. Angelica is a perennial herbaceous plant of Buttercups and is mainly grown in moist soil.
한의학에서는 당귀를 묵은 피를 없애고 신혈을 보충하는 약으로 산후회복, 부인병, 진통, 진경, 강장, 통경약으로 쓴다. 정유(精油)는 혈관을 확장하여 혈압을 저하시키고 뇌혈류를 증진하며, 말초혈관의 혈류(血流)를 원활히 함으로써 말초순환장애를 개선하는 것으로 알려져 있다. In Oriental medicine, it is a medicine to remove old blood and to supplement new blood. It is used for postpartum recovery, women's disease, analgesia, gyeonggyeong, gangjang and bronchoscopy. Essential oils are known to dilate blood vessels to lower blood pressure, promote cerebral blood flow, and smooth peripheral blood circulation (blood flow), thereby improving peripheral circulatory disturbances.
이러한 당귀는 정유의 주성분인 n-부틸리덴프탈리트와 리구스틸리트 등은 근에 정유가 0.2% 들어 있으며 당귀의 고유한 냄새 성분이다.These ginsengs contain naturally occurring essential oil components such as n - buthylidene phthalate and ligustilite, which contain 0.2% essential oil and are a unique odor component of Angelica gigas.
또한, 베르갑텐, 이소핌피넬린, 니코틴산, 비타민B, 데커신(dacursin), 데커시놀(decursinol), 노디케네틴(nodakenetin), 움벨리페론(umbelliferone), 노다케닌(nodakenin)과 같은 콤마린(coumarin)을 활성 성분으로 포함하고 있으며 이들 중에서 데커신은 최근 건망증 치료효과(anti-amnestic), 백혈병치료효과, 신장독성 경감, 당뇨성고혈압 치료효과가 입증되고 있으며 데커시놀 엔젤레이트 (decursinol angelate)는 아세틸 콜린(acetil-colinesterase, AChE)을 저해하여 기억력 증진 및 치매치료에 효과적으로 사용될 수 있다. It is also possible to use combiners such as verapatene, isopimpinelin, nicotinic acid, vitamin B, dacursin, decursinol, nodakenetin, umbelliferone, nodakenin, Among them, decursin has recently been shown to be effective against anti-amnestic, leukemia, renal toxicity, diabetic hypertension, decursinol angelate, Can inhibit acetyl-colinesterase (AChE) and thus can be effectively used for improving memory and treating dementia.
여기서, 당귀추출물을 대신하여 당귀가 사용될 수 있음은 물론이다.It is needless to say that Angelicae gigantis can be used instead of Angelica gigantosa extract.
이에 의하면, 굼벵이 특유의 냄새를 보다 완벽히 제거할 수 있게 된다.According to this, the smell unique to the slugs can be completely removed.
다음으로, 본 발명자가 효과의 확인을 위해 앞선 실시형태에 의해 제조된 굼벵이 분말을 이용하여 제조한 과자류의 실시예를 설명한다.Next, embodiments of confectionery produced by using the slug powder produced according to the foregoing embodiment for confirming the effect of the present invention will be described.
굼벵이 분말을 함유한 팥 Red bean with slug powder 양갱의Yokan 제조 Produce
굼벵이 분말 10 중량%, 버섯분말 20 중량%, 팥 앙금 43 중량%, 물엿 2.1 중량%, 설탕 5 중량%, 스테비아 1 중량%, 물 16.4 중량%, 한천 2.5 중량%을 혼합한 후, 타지 않도록 중불로 가열하여 초기중량의 75%로 농축한 후 설정된 틀에 부운 후 상온에서 굳혀 제조하였다.A mixture of 10% by weight of slug powder, 20% by weight of mushroom powder, 43% by weight of red bean bran, 2.1% by weight of starch syrup, 5% by weight of sugar, 1% by weight of stevia, 16.4% by weight of water and 2.5% by weight of agar, , And the mixture was concentrated to 75% of the initial weight. Then, the mixture was poured into a predetermined mold and solidified at room temperature.
여기서, 팥 앙금을 대신하여, 고구마 앙금, 호박 앙금, 완두 앙금 등이 사용될 수 있음은 물론이다.Here, it is needless to say that sweet potato sediment, pumpkin sediment, pea sediment can be used instead of red bean sediment.
굼벵이 분말을 함유한 시리얼 바의 제조Preparation of cereal bars containing slug powder
굼벵이 분말 10 중량%, 건조버섯다이스 20 중량%, 팽화현미 28 중량%, 아몬드 5 중량%, 호두 3 중량%, 캐슈넛 3 중량%, 말린 과일 5 중량%, 치아시드 1 중량%, 결착성형물질로서 꿀 20 중량% 및 프락토올리고당 5 중량%를 혼합하여 설정된 성형 틀에 주입하여 시리얼 바를 제조하였다.10 wt% of slug powder, 20 wt% of dried mushroom dice, 28 wt% of puffed brown rice, 5 wt% of almonds, 3 wt% of walnuts, 3 wt% of cashew nut, 5 wt% of dried fruits, 1 wt% 20% by weight and 5% by weight of fructooligosaccharide were mixed and injected into a set mold to prepare a cereal bar.
여기서, 현미는 퍼핑한 후 분쇄하여 준비하였으며, 아몬드, 호두, 캐슈넛, 치아시드는 200℃의 열로 10분간 로스팅한 후 분쇄하여 준비하였고, 말린 과일은 건포도 및 건조된 크랜베리를 사용하였다.Almond, walnut, cashew nut, and chiasmide were roasted at 200 ° C for 10 minutes, followed by pulverization. Dried fruits were dried with raisins and dried cranberries.
여기서, 현미를 대신하여 쌀, 율무, 수수, 오트밀 등과 같은 곡물이 사용될 수 있으며, 아몬드, 호두, 캐슈넛 외에 견과류에 속하는 것이면 어느 것이든 첨가될 수 있음은 물론이다. Here, grains such as rice, yamu, sorghum, oatmeal, and the like may be used in place of brown rice, and any of those belonging to nuts other than almonds, walnuts and cashew nuts may be added.
이상과 같이 제조된 팥 양갱과 시리얼 바를 20대~60대 100명(남:50명, 여:50명)에게 취식케 한 후, 시중에 판매중인 팥 양갱 및 시리얼 바(이하 '비교대상')와 맛과 향의 차이를 조사하는 관능검사를 실시하였으며, 비교대상과 비교하여 맛과 향에서 불쾌감이 없다고 응답한 수를 아래 표에 나타내었다.The red bean yogurts and cereal bars manufactured in the above manner were consumed by 100 persons (50 males and 50 females) in their 20s and 60s, and then red bean yogurts and cereal bars (hereinafter referred to as " And sensory evaluation to examine the difference in taste and aroma. The number of respondents who answered that there is no discomfort in taste and flavor compared to the comparative subjects is shown in the table below.
위의 표를 살펴보면, 팥 양갱의 경우 시리얼 바에 비해 불쾌감을 응답한 수가 많았으나, 전체적으로 100명 중 95명의 응답자가 시판 중이 동종의 제품과 비교하여 특이한 맛이나 향을 느끼지 못했음을 확인할 수 있다.As shown in the table above, in the case of red bean jelly, the number of responders was higher than that of the cereal bar, but 95% of the 100 respondents in the total were not satisfied with the taste or aroma of the product compared with the same product.
Claims (1)
균사체를 함유하는 버섯 폐배지를 파쇄하는 제2 단계;
상기 제2 단계에 의해 파쇄된 버섯 폐배지를 증기로 멸균 소독하는 제3 단계;
상기 제3 단계에 의해 소독된 버섯 폐배지를 상기 굼벵이에게 3~4개월간 먹이로 제공한 후 3일간 금식시키면서 배변을 유도하는 제4 단계;
상기 제4 단계에 의해 처리된 굼벵이를 멸균한 후 수분함량이 2~5%인 상태로 건조하는 제5 단계;
상기 제5 단계에 의해 건조된 굼벵이를 분쇄하여 굼벵이 분말을 제조하는 제6 단계; 및
상기 제6 단계에 의해 제조된 굼벵이 분말을 첨가하여 설정된 과자류를 제조하는 제7 단계;를 포함하는 굼벵이 분말을 함유하는 과자류의 제조방법.
A first step of preparing a slug that breaks the second order;
A second step of pulverizing the mushroom waste medium containing mycelium;
A third step of sterilizing the mushroom waste medium crushed by the second step with steam;
A fourth step of delivering the mushroom waste medium disinfected by the third step to the slugs for 3 to 4 months as a food and then fasting for 3 days to induce bowel movements;
A fifth step of sterilizing the slugs treated in the fourth step and drying the slugs in a state of moisture content of 2 to 5%;
A sixth step of pulverizing the slugs dried by the fifth step to produce a slug powder; And
And a seventh step of adding confectionery powder prepared by adding the slug powder prepared in the sixth step to the prepared confectionery.
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KR20000012367A (en) | 1999-11-26 | 2000-03-06 | 백상인 | Manufacture method of maggot powder |
KR20000072134A (en) | 2000-08-04 | 2000-12-05 | 김도진 | Health food for anticancer |
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