WO2018174557A1 - Functional fermented soybean lump using larvae and method for preparing same - Google Patents

Functional fermented soybean lump using larvae and method for preparing same Download PDF

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Publication number
WO2018174557A1
WO2018174557A1 PCT/KR2018/003291 KR2018003291W WO2018174557A1 WO 2018174557 A1 WO2018174557 A1 WO 2018174557A1 KR 2018003291 W KR2018003291 W KR 2018003291W WO 2018174557 A1 WO2018174557 A1 WO 2018174557A1
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larva
larvae
functional
production method
beetle
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PCT/KR2018/003291
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French (fr)
Korean (ko)
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윤은영
이우석
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(주) 유니버샬 팜스밀
세종대학교산학협력단
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Publication of WO2018174557A1 publication Critical patent/WO2018174557A1/en

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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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein

Definitions

  • the present invention relates to a functional meju and a method for preparing the same, using only larvae having an anti-inflammatory and antioxidant effect using an edible insect, without using soy, which is a vegetable protein.
  • Insects are regarded as the most viable alternatives to future food problems. Insects have an average protein content of more than two times higher than meat, rich in minerals, essential amino acids, non-essential amino acids, and vitamins, and most of the fats are made up of water-soluble fats, so nutrients can be easily absorbed by the human body. It is gaining popularity as a substitute for protein obtained from.
  • the greenhouse gas emitted by insects is only about one tenth of the greenhouse gas emitted by livestock, which is excellent in terms of environment, and has a smaller land area than livestock, resulting in higher land use rates and generation cycles several times a year. Therefore, it is possible to mass-produce in a short period of time, thus ensuring stable food supply.
  • the nutritional component of dry powder of brown larva larvae contained 45 ⁇ 57% protein, 25 ⁇ 34% fat, and 8 ⁇ 11% carbohydrate, which showed excellent nutritional value.
  • minerals are rich in phosphorus and iron, and vitamin B3 and B5 are found to contain a lot.
  • the protein consists of 38% protein, 29% fat, and 26% carbohydrate, with unsaturated fatty acids accounting for 58% of all fatty acids.
  • One of the oleic acids contained about 13-18 g per 100 g.
  • it is rich in glutamic acid and proline among constituent amino acids, and contains a lot of magnesium, calcium, vitamin B5 and vitamin E.
  • brown larvae, white spotted larvae, and beetle larvae contain many nutrients, which could be an alternative to solve future food problems and contribute to national health.
  • the larvae were made of food materials, but the fruit was not yet able to make a clear market due to the aversion to insects.
  • An object of the present invention is to provide a food using only edible insects of animal protein without using soy, a vegetable protein to solve future food shortage problem, edible meju that can be used for various purposes in the important fermented food of Korean food It is prepared only by larvae to provide edible insects to various food sources.
  • Another object of the present invention is to highlight the next generation of food through the production of high value-added soy sauce, such as soy sauce, red pepper paste, soybean paste, and cheonggukjang containing a lot of anti-inflammatory and antioxidant components using the prepared meju, as well as containing beneficial nutrients to the human body It is to provide functional meju and its manufacturing method using larvae that can contribute to farm income by providing various foods by processing the edible insects and developing them into foods, and developing them into specialized functional products. .
  • Another object of the present invention is characterized in that it contains white spotted radish larvae, brown goose larvae and long beetle larvae, the production of functional meju fermented by the Hwang Kuk bacteria and added during the production of food insects without aversion
  • a method of producing functional meju using larvae that can ingest beneficial ingredients, recognize edible insects as functional foods rather than repellent foods, relieve the objection to edible insects, and provide easy access to edible insect dishes. will be.
  • the larvae are preferably cut to 5 mm to 20 mm.
  • the larva is preferably at least one larva selected from the group consisting of white spotted radish, brown gourd and beetle, the larva may be 2 to 5 months old white spotted radish larva, 2 to 4 months old brown It may be a larva and may be a 2 to 12 month old beetle larva.
  • the larvae in the step (b) is preferably steamed within 5 minutes at 100 °C.
  • the fermentation in the step (d) is preferably made for 2 to 3 days at room temperature.
  • the larva is preferably sterilized for 5 minutes to 15 minutes at the conditions of 115 °C to 121 °C, 1 to 4 kgf / cm 2 .
  • the present invention provides a functional meju made by fermenting only larvae of edible insects without the plant protein prepared according to the production method.
  • Functional meju using the larva according to the present invention contains only edible insects including animal protein white spotted larvae larvae, brown goose larvae and long beetle larvae without using soybean, which is a vegetable protein.
  • edible insects including animal protein white spotted larvae larvae, brown goose larvae and long beetle larvae without using soybean, which is a vegetable protein.
  • By manufacturing it is possible to emphasize the edible insect as an alternative food source and to consume the beneficial ingredients of the edible insect without aversion, and to relieve the objection to the edible insect by making it recognized as a functional food rather than a repelled food. .
  • soy sauce, red pepper paste, soybean paste, cheonggukjang, etc. they provide a variety of foods, and by developing them as specialized functional products, they can create added value and contribute to farm income.
  • Example 1 is a photograph of a functional meju prepared using the brown mealworm larva according to Example 1 of the present invention.
  • Figure 2 is a photograph of meju prepared using the brown mealworm larva according to Comparative Example 1 of the present invention.
  • Figure 3 is a photograph of the comparison of the growth of rhubarb bacteria in the liver prepared according to Example 2 and Comparative Example 2.
  • Functional meju production method using the larva according to the present invention comprises the steps of (a) washing the larvae of edible insects several times with water flowing in a starved state 2-3 days after sterilization at high temperature, high pressure; (b) steaming the sterilized larva at 100 ° C; (c) crushing the steamed larvae; (d) adding 0.25 to 0.5 parts by weight of the bacterium with respect to 100 parts by weight of the crushed larvae and then fermenting at room temperature for 2 to 3 days.
  • the white spotted flower radish (Protaetia brevitarsis practiceensis) is a large beetle belonging to the flowering radish family, the body length is 17-24 mm, inhabits the East Asian region such as Korea, Japan, Russia. Its larvae, also called slugs and flower buds, are classified as 1-3 by size. The larvae are around 4.3-4.5 mm in average head width and 25-37 mm in length. The development period of 1 to 3 years is about 4-5 months, and 1 year grows up to around 10 days and becomes 2nd larvae, and the body grows bigger and escapes after about 20 days. do.
  • Larvae of white spotted radish are high protein foods with a protein content of 58 g per 100 g, and are known to be effective in treating adult diseases such as liver disease.
  • the brown goose (Tenebrio molitor) is a dark brown insect having a body length of about 15 mm, also known as brown rice gourd, the larva is called a mealworm (mealworm) or orphan.
  • Millworm is high in protein (56.5%) and unsaturated fatty acid (28.2%) and rich in minerals, carbohydrates and amino acids such as calcium, phosphorus, potassium and magnesium. It has been reported to be effective in preventing obesity, preventing dementia, and improving liver function.
  • the scarab beetle (Allomyrina dichotoma) is a black-brown or reddish-brown beetle, whose body length is 30-85 mm, and inhabits Korea, China, Japan, Taiwan, and Southeast Asia.
  • the beetle larvae also called longevity, have been reported to be a health functional food due to the high content of essential unsaturated fatty acids.
  • it contains amino acids such as glutamic acid (7.57%) to help improve cognitive ability and memory, proline (5.55%) to help collagen production and cartilage formation, minerals such as magnesium and potassium, and various vitamins.
  • Efficacy is known for obesity, anti-dementia and improving liver function.
  • the larva is preferably at least one larva selected from the group consisting of white spotted radish, brown gourd and beetle, the larva may be 2 to 5 months old white spotted radish larva, 2 to 4 months old brown It may be a larva and may be a 2 to 12 month old beetle larva.
  • the process of starving the larvae for 2-3 days in the step (a) is to induce the larvae to remove the foreign body in the intestine, and to reduce the off-flavor. If the fasting period is less than 2 days, the intestinal foreign matter may not be sufficiently removed, if more than 3 days, the larvae may die or the nutrition is bad.
  • the larva is sterilized for 5 minutes to 15 minutes at 115 °C to 121 °C, 1 to 4 kgf / cm 2 high temperature, high pressure conditions, the high temperature and high pressure sterilization is effective to effectively sterilize bacteria with saturated steam It is intended to coagulate and kill microorganisms.
  • the larva sterilized in step (b) is preferably steamed at 100 ° C. within 5 minutes, to remove and homogenize microorganisms.
  • the larva sterilized in the step (c) is preferably cut to 5 mm to 20 mm, if the size of the larva is out of the range may not be evenly fermented.
  • the size of the larvae affects the air permeability of the meju, and there is a difference in fermentation effect.
  • the density of the larvae may be so dense that the oxygen supply may not be good and the spawn activity may not be good. This is shown in FIGS. 1 and 2.
  • step (d) it is preferable to add 0.25 to 0.5 parts by weight of the bacterium based on 100 parts by weight of the finely crushed larvae, and when the addition amount of the bacterium is less than 0.25 parts by weight, the antioxidant effect of the final fermentation may not be sufficiently obtained. If the weight part is exceeded, the amount of yellow germ bacillus is initially inoculated so that the larvae are relatively small, and microorganisms enter the stationary phase more quickly. By drastically falling, the fermentation efficiency can be reduced.
  • the aspergillus is also referred to as yellow yeast mold, and has the property of decomposing proteins into amino acids and starch into glucose, and is used in the manufacture of brewed liquors such as miso, soy sauce, red pepper paste and sake, sake, and makgeolli.
  • brewed liquors such as miso, soy sauce, red pepper paste and sake, sake, and makgeolli.
  • it is suitable for the production of meju because it has excellent fermentation power, and foods fermented with Kukgi bacteria have a sweet taste due to amino acids and glucose and have a good effect on taste and taste.
  • the Kookgi bacterium may be inoculated with the live culture of the liquid culture in a natural medium as it is, or powdered strains such as Kookgi bacteria spore powder may be used.
  • the fermentation in the step (d) is preferably made for 2 to 3 days at room temperature, the efficiency of the fermentation may be lowered if the fermentation is out of the above conditions.
  • the present invention relates to a functional meju using larvae prepared according to the preparation method.
  • Meju Salt: Water mixing ratio of 1: 1: 4 by weight, immersed meju prepared according to Example 1 in brine and fermented at room temperature for 40 days, and then using a sieve to separate the solid and soy sauce as a filtrate Got.
  • Soybeans were washed and soaked in water for 12 hours, soaked and boiled at 121 °C for 50 minutes. Boiled soybeans were cooled to about 40 °C and then added to 0.3 parts by weight of the yellow bacterium with respect to 100 parts by weight of soybeans were fermented at room temperature for 3 days to prepare meju.
  • Test Example 1 Fermentation effect according to larvae's size
  • Example 1 was given a breathability to the meju by cutting the larvae to 5 mm to 10 mm to ensure a sufficient ventilation space between the larvae, due to the activity of the H. It was confirmed that the fermentation was evenly made.
  • Comparative Example 1 was confirmed that the fermentation was not properly made due to poor breathability due to too dense pulverized larvae into powder powder, poor activity of the yellow. Through this, the size of the larvae affects the fermentation effect of the meju, and it was found that the fermentation was excellent when the larvae were cut to an appropriate size, not powder.
  • Example 2 In order to confirm the decay, rancidity and propagation of the spawns of traditional larvae using larvae, the growth of H. pylori in the soy sauce prepared according to Example 2 and Comparative Example 2 was observed with an electron microscope over time. 3 is shown. As shown in FIG. 3, as a result of observing the growth of R. erythrocytes after 24 hours and 72 hrs, Example 2 confirmed that the growth of Rhesus bacteria was actively performed similarly to Comparative Example 2. Through the production of traditional larvae using larvae, it was confirmed that H. pylori showed the same proliferation as in soybean, and there was no problem in decay, rancidity and spawn propagation, and it was confirmed that it was suitable as a material for developing traditional jang.
  • the meju prepared by the above process is prepared by fermenting an edible insect larvae, an animal protein source, with H. coli, and is characterized by using an edible insect larvae as an animal raw material instead of a vegetable raw material such as soybean. Accordingly, by containing the pharmacological function represented by nutrients and anti-inflammatory and antioxidant of edible insects, it was rich in essential amino acids necessary for maintaining the biological function, and prepared meju with excellent anti-inflammatory and antioxidant effects.

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Abstract

The present invention relates to a functional fermented soybean lump using larvae and a method for preparing same and, more specifically, to a functional fermented soybean lump which shows excellent anti-inflammatory and antioxidant efficacies and is fermented by means of a yellow koji mold using white-spotted flower chafer, yellow mealworm beetle and dynastid beetle larvae which are animal proteins instead of soybeans which are vegetable proteins. The functional fermented soybean lump using larvae can be an alternative food resource for remedying food shortage crisis in the future, can provide various foods and added values by means of enabling development of edible-insect-processed foods, and can contribute to farm incomes.

Description

유충을 이용한 기능성 메주 및 이의 제조방법Functional Meju Using Larva and Its Manufacturing Method
본 발명은 식물성 단백질인 대두를 사용하지 않고 식용곤충을 사용한 항염 및 항산화 효능이 있는 유충만을 사용한 기능성 메주 및 이의 제조방법에 관한 것이다.The present invention relates to a functional meju and a method for preparing the same, using only larvae having an anti-inflammatory and antioxidant effect using an edible insect, without using soy, which is a vegetable protein.
오늘날 인류는 식량부족의 시대에 살고 있으며, 이는 전 세계의 인구증가, 환경오염, 기후변화, 자연고갈, 육류 수요증가 등의 요인에 기인한다. 인구증가와 더불어 육류에 대한 수요가 급증하면서 가축 사료로 많은 곡물이 소비되고 있으며, 소, 돼지 등의 가축은 메탄, 이산화질소, 이산화탄소 등의 온실가스를 다량 배출하여 지구온난화를 가속화시킴으로 인해 곡물 및 농수산자원의 수확량이 감소하고 있다. 또한 기후변화, 토양침식, 농업선진국의 생산량 한계 도달 등으로 인해 곡물 공급량이 하락하고 식량가격이 지속적으로 상승하고 있다. 이러한 세계의 식량부족 문제를 해결하기 위해 유전자변형 농작물이 등장하고 수확량 증가를 위해 화학농약 및 화학비료의 사용이 증가하면서 환경오염이 유발되며 건강에도 많은 부작용이 발생하고 있다.Humans today live in an age of food shortages due to global population growth, environmental pollution, climate change, natural depletion and increased meat demand. As the demand for meat increases and the demand for meat increases, many grains are consumed as livestock feed, and livestock such as cattle and pigs emit large quantities of greenhouse gases such as methane, nitrogen dioxide, and carbon dioxide to accelerate global warming. Resource yields are decreasing. In addition, grain supply and food prices continue to rise due to climate change, soil erosion, and agricultural production limits. In order to solve the world's food shortage problem, genetically modified crops have emerged, and the use of chemical pesticides and chemical fertilizers to increase yields has caused environmental pollution and has many side effects on health.
따라서 축산물 소비를 최소화하고 환경을 살리는 양질의 대체식량자원 개발에 대한 필요성이 요구되고 있으며, 곤충은 미래의 식량문제에 대한 가장 유력한 대안으로 평가받고 있다. 곤충은 육류에 비해 단백질 함유량이 평균 2배 이상 높으며, 무기질, 필수아미노산, 비필수아미노산, 비타민 등이 풍부하고, 지방의 대부분이 수용성 지방으로 이루어져 있어 영양성분이 인체에 쉽게 흡수될 수 있음으로써 축산물에서 얻어지는 단백질의 대체식품으로 각광받고 있다. 또한 곤충이 배출하는 온실가스는 가축이 배출하는 온실가스의 10분의 1 정도에 불과하여 환경적인 측면에서도 우수하며, 가축에 비해 사육면적이 좁아 토지이용률이 높고, 1년에 여러 번 세대가 순환되므로 빠른 기간에 대량 생산할 수 있어 식량의 안정적인 확보가 가능하다.Therefore, there is a need for developing a high quality alternative food resource that minimizes livestock consumption and saves the environment. Insects are regarded as the most viable alternatives to future food problems. Insects have an average protein content of more than two times higher than meat, rich in minerals, essential amino acids, non-essential amino acids, and vitamins, and most of the fats are made up of water-soluble fats, so nutrients can be easily absorbed by the human body. It is gaining popularity as a substitute for protein obtained from. In addition, the greenhouse gas emitted by insects is only about one tenth of the greenhouse gas emitted by livestock, which is excellent in terms of environment, and has a smaller land area than livestock, resulting in higher land use rates and generation cycles several times a year. Therefore, it is possible to mass-produce in a short period of time, thus ensuring stable food supply.
2003년 이후 유엔식량농업기구(FAO)는 전 세계 국가와 긴밀하게 협의하여 식용곤충 식품의 확대와 개발 필요성에 대해 끊임없이 홍보하고 있으며, 네덜란드, 영국, 미국, 일본 등 많은 나라들이 식용곤충 활성화에 참여하고 있다. 특히, CNN, TIME지 등의 보도매체를 통해 그간 식용곤충에 부정적이었던 서구권에서도 식용곤충의 식용화에 눈을 돌리고 있으며, 중국, 태국, 일본, 남아프리카 공화국, 멕시코, 잠비아 등을 포함하여 전 세계 20억 명에 달하는 인구가 대략 1900종의 식용곤충을 음식으로 섭취하고 있다.Since 2003, the Food and Agriculture Organization of the United Nations (FAO) has been working closely with countries around the world to promote the need for the expansion and development of edible insect foods. Doing. In particular, the Western world, which has been negative for edible insects through CNN and TIME magazines, is paying attention to edible insects, and 2 billion people around the world including China, Thailand, Japan, South Africa, Mexico and Zambia. The population of approximately 1,900 people eat about 1900 edible insects as food.
그 예로는, 멕시코에서는 60여 종의 곤충으로 통조림, 과자, 사탕, 꿀로 가공한 상품 등을 세계 각국에 수출하고 있으며, 독일은 옥수수 조명나방, 누에 등으로 통조림을 판매하고, 프랑스에서는 메뚜기, 개미 등 곤충으로 고단백 식료품을 생산하고 있다. 또한, 영국과 미국의 일부 식당에서는 꿀벌이 토핑 된 카스타드 푸딩과 말린 메뚜기를 넣은 타코를 판매한다. 국내에서는 밀웜 파우더로 만든 쿠키, 한방메뚜기차, 고소애 순대, 고소애에서 추출한 단백질 농축액을 넣은 스프, 식용곤충 쌀, 식용곤충 환자식 등 식용곤충을 원료로 하는 다양한 식품이 생산 및 개발되고 있다.For example, in Mexico, more than 60 species of insects are exporting canned foods, sweets, candies and honey products to countries around the world. Germany sells canned foods such as corn moths and silkworms. In France, grasshoppers and ants Insects produce high protein foods. In addition, some restaurants in the United Kingdom and the United States sell custard pudding topped with bees and tacos with dried grasshoppers. In Korea, various foods based on edible insects are being produced and developed, such as cookies made from wheat worm powder, herbal grasshopper tea, goeae sundae, soup containing protein concentrate extracted from goeae, edible insect rice and edible insect patient.
상기와 같이, 미래에는 고단백, 친환경 제품으로 곤충 대체식품이 주목받을 것이라 예견되며, 한국의 경우 메뚜기, 번데기, 누에가 식약청 승인을 받아 일반식품으로 사용되고 있다. 또한, 식약처에서 제조방법, 안정성(독성)을 검토한 결과, 갈색거저리 유충(2016.11.17), 흰점박이꽃무지 유충(2016.10.11), 장수풍뎅이 유충(2016.10.11)을 식품원료로 인정하여 현재 많은 농가에서 이들 곤충을 사육하고 있다.As mentioned above, insect replacement foods are expected to attract attention as high protein, eco-friendly products in the future, and in Korea, grasshoppers, pupa and silkworms are used as general foods by KFDA approval. In addition, as a result of reviewing the manufacturing method and stability (toxicity) at the Korea Food and Drug Administration, brown larva larvae (Nov. 17, 2016), white spotted larvae larvae (October 11, 2016) and long beetle larvae (October 11, 2016) were recognized as food raw materials. Many farms are currently breeding these insects.
이러한 애벌레들은 식품의 재료나 원료 또는 성분의 명칭에 포함됐을 경우 혐오스러울뿐만 아니라 기피할 수 있으므로 농촌진흥청에서는 식품원료로 사용되는 곤충에 대한 소비자들의 친밀감을 높이기 위해 갈색거저리 애벌레를 '고소애', 흰점박이꽃무지 애벌레를 '꽃벵이', 장수풍뎅이 애벌레를 '장수애'라 칭했으며, 이들 애벌레를 가공 및 건조한 상태에서 직접 튀겨 튀김으로 제조하거나 분말을 만들어 빵가루, 밀가루와 섞어 스낵 원료로 사용하고 있다.These caterpillars are not only hateful if they are included in the name of ingredients, ingredients, or ingredients of the food, so the Rural Development Administration may use brown-eyed caterpillars to increase the consumer's intimacy with insects used as food ingredients. The white spotted larvae were called 'flowers' and the beetle larvae were called' jangsuae'.They are processed and dried and fried directly to make them fried or made into powder and mixed with breadcrumbs and flour and used as snack ingredients. .
한편, 갈색거저리 유충의 건조분말에 대한 영양성분을 분석한 결과, 단백질 45~57%, 지방 25~34%, 탄수화물 8~11%를 함유하고 있어 영양 가치가 우수한 것으로 나타났으며, 특히 지방은 심혈관질환 예방에 효과가 있는 불포화지방산이 75% 정도로 높고, 불포화지방산의 하나인 올레산이 100 g당 13.55-17 g 함유되어 있었다. 이밖에도 무기질 중 인과 철이 풍부하고, 비타민B3와 B5가 많이 포함되어 있는 것으로 나타났다.On the other hand, as a result of analyzing the nutritional component of dry powder of brown larva larvae, it contained 45 ~ 57% protein, 25 ~ 34% fat, and 8 ~ 11% carbohydrate, which showed excellent nutritional value. The polyunsaturated fatty acid, which is effective for preventing cardiovascular disease, was high as 75%, and the oleic acid, which is one of the unsaturated fatty acids, contained 13.55-17 g per 100 g. In addition, minerals are rich in phosphorus and iron, and vitamin B3 and B5 are found to contain a lot.
또한 흰점박이꽃무지 유충의 건조분말에 대한 영양성분을 분석한 결과, 단백질 58%, 지방 18%, 탄수화물 17% 등으로 구성되어 있는 것으로 나타났으며, 특히, 심혈관 질환 예방에 효과가 있는 불포화지방산이 77%, 불포화지방산 중 하나인 올레산은 100 g당 약 8-14 g 들어 있었다. 이밖에 구성아미노산 중에는 글루탐산과 프롤린, 무기질 중에는 인과 칼륨, 비타민 중에는 B3와 B9이 많이 들어있는 것으로 나타났다.In addition, as a result of analyzing the nutritional components of dry powder of white spotted radish larvae, it was found that it consists of 58% protein, 18% fat, and 17% carbohydrate, and especially unsaturated fatty acids, which are effective in preventing cardiovascular diseases. This 77%, one of unsaturated fatty acids, contained about 8-14 g of oleic acid per 100 g. In addition, glutamic acid and proline are contained in constituent amino acids, phosphorus and potassium in minerals, and B3 and B9 in vitamins.
또한 장수풍뎅이 유충의 건조분말에 대한 영양성분을 분석한 결과, 단백질 38%, 지방 29%, 탄수화물 26% 등으로 구성되어 있는 것으로 나타났으며, 불포화지방산이 전체 지방산의 58%를 차지하고, 불포화지방산 중 하나인 올레산은 100 g당 약 13-18 g 들어 있었다. 또한 구성아미노산 중 글루탐산과 프롤린이 풍부하며, 마그네슘, 칼슘, 비타민 B5, 비타민 E가 많이 함유되어 있다.In addition, as a result of analyzing the nutritional components of the dried beetle larvae, it was found that the protein consists of 38% protein, 29% fat, and 26% carbohydrate, with unsaturated fatty acids accounting for 58% of all fatty acids. One of the oleic acids contained about 13-18 g per 100 g. In addition, it is rich in glutamic acid and proline among constituent amino acids, and contains a lot of magnesium, calcium, vitamin B5 and vitamin E.
이처럼 갈색거저리 유충, 흰점박이꽃무지 유충, 장수풍뎅이 유충은 많은 영양 성분을 함유하고 있어 미래 식량문제를 해결해 줄 대안이자 국민 건강에 기여할 수 있음을 확인할 수 있었다. 그러나 상기 유충들은 식품 재료로 제조되어 결실을 보았지만 아직은 벌레라는 혐오감으로 인해 뚜렷한 시장 개척을 할 수 없었던 문제점이 있었다.As such, brown larvae, white spotted larvae, and beetle larvae contain many nutrients, which could be an alternative to solve future food problems and contribute to national health. However, the larvae were made of food materials, but the fruit was not yet able to make a clear market due to the aversion to insects.
참고 특허문헌 : KR10-1651603 B1 Reference Patent Document: KR10-1651603 B1
본 발명의 목적은 미래 식량부족 문제를 해결하기 위해 식물성 단백질인 대두를 사용하지 않고 동물성 단백질인 식용곤충만을 사용한 식품을 제공함에 있어, 한국 식품의 중요 발효식품 중에 다양한 용도로 사용할 수 있는 메주를 식용 유충만으로 제조하여 식용곤충을 다양한 식품원으로 제공하는 것이다.An object of the present invention is to provide a food using only edible insects of animal protein without using soy, a vegetable protein to solve future food shortage problem, edible meju that can be used for various purposes in the important fermented food of Korean food It is prepared only by larvae to provide edible insects to various food sources.
또한, 본 발명의 다른 목적은 제조된 기능성 메주를 이용하여 항염 및 항산화 성분이 많이 함유된 간장, 고추장, 된장, 청국장 등 고부가가치 장류의 제조를 통해 차세대 식량으로 부각됨은 물론 인체에 유익한 영양소를 함유하고 있는 식용곤충을 가공하여 식품으로 개발함으로써 다양한 먹거리를 제공하고, 이를 특성화된 기능성 상품으로 개발함으로써 부가가치를 창출하며, 농가소득에도 기여할 수 있는 유충을 이용한 기능성 메주 및 이의 제조방법을 제공하는 데 있다.In addition, another object of the present invention is to highlight the next generation of food through the production of high value-added soy sauce, such as soy sauce, red pepper paste, soybean paste, and cheonggukjang containing a lot of anti-inflammatory and antioxidant components using the prepared meju, as well as containing beneficial nutrients to the human body It is to provide functional meju and its manufacturing method using larvae that can contribute to farm income by providing various foods by processing the edible insects and developing them into foods, and developing them into specialized functional products. .
또한, 본 발명의 또 다른 목적은 흰점박이꽃무지 유충, 갈색거저리 유충 및 장수풍뎅이 유충을 함유하는 것을 특징으로 하며, 황국균에 의해 발효된 기능성 메주를 제조하여 식품 제조 시 첨가함으로써 혐오감 없이 식용곤충의 유익한 성분을 섭취할 수 있고, 식용곤충을 기피식품이 아닌 기능성 먹거리로 인식하도록 하여 식용곤충에 대한 거부감을 해소하고, 식용곤충 요리에 쉽게 접근할 수 있도록 하는 유충을 이용한 기능성 메주 제조방법을 제공하는 것이다.In addition, another object of the present invention is characterized in that it contains white spotted radish larvae, brown goose larvae and long beetle larvae, the production of functional meju fermented by the Hwang Kuk bacteria and added during the production of food insects without aversion Provides a method of producing functional meju using larvae that can ingest beneficial ingredients, recognize edible insects as functional foods rather than repellent foods, relieve the objection to edible insects, and provide easy access to edible insect dishes. will be.
본 발명은 상기 목적을 달성하기 위하여,The present invention to achieve the above object,
(a) 식용곤충의 유충을 2-3일 굶긴 상태에서 흐르는 물로 수회 세척한 후 고온, 고압으로 멸균하는 단계; (b) 상기 멸균한 유충을 100℃에서 찌는 단계; (c) 상기 찐 유충을 잘게 부수는 단계; (d) 상기 잘게 부순 유충 100 중량부에 대하여 황국균 0.25 내지 0.85 중량부를 첨가한 후 상온에서 2 내지 3일간 발효하는 단계;를 포함하는 유충을 이용한 기능성 메주 제조방법을 제공한다.(a) washing the larvae of edible insects several times with running water after starving for 2-3 days and sterilizing them at high temperature and high pressure; (b) steaming the sterilized larva at 100 ° C; (c) crushing the steamed larvae; (d) adding 0.25 to 0.85 parts by weight of the Rheumii bacterium based on 100 parts by weight of the finely crushed larvae, and fermenting at room temperature for 2 to 3 days.
상기 (c) 단계에서 유충은 5 mm 내지 20 mm로 절단하는 것이 바람직하다.In the step (c), the larvae are preferably cut to 5 mm to 20 mm.
상기 유충은 흰점박이꽃무지, 갈색거저리 및 장수풍뎅이로 이루어진 군에서 선택되는 하나 이상의 유충인 것이 바람직하며, 상기 유충은 2 내지 5개월된 흰점박이꽃무지 유충일 수 있으며, 2 내지 4개월된 갈색거저리 유충일 수 있고, 2 내지 12개월된 장수풍뎅이 유충일 수 있다.The larva is preferably at least one larva selected from the group consisting of white spotted radish, brown gourd and beetle, the larva may be 2 to 5 months old white spotted radish larva, 2 to 4 months old brown It may be a larva and may be a 2 to 12 month old beetle larva.
상기 (b) 단계에서 유충은 100℃에서 5분 이내로 찌는 것이 바람직하다.The larvae in the step (b) is preferably steamed within 5 minutes at 100 ℃.
상기 (d) 단계에서 발효는 상온에서 2 내지 3일간 이루어지는 것이 바람직하다.The fermentation in the step (d) is preferably made for 2 to 3 days at room temperature.
상기 (a) 단계에서 유충은 115℃ 내지 121℃, 1 내지 4 kgf/cm2의 조건에서 5분 내지 15분 동안 멸균하는 것이 바람직하다.In the step (a), the larva is preferably sterilized for 5 minutes to 15 minutes at the conditions of 115 ℃ to 121 ℃, 1 to 4 kgf / cm 2 .
또한, 본 발명은 상기 제조방법에 따라 제조된 식물성 단백질을 포함하지 않고 식용곤충의 유충만을 황국균으로 발효하여 이루어진 기능성 메주를 제공한다.In addition, the present invention provides a functional meju made by fermenting only larvae of edible insects without the plant protein prepared according to the production method.
본 발명에 따른 유충을 이용한 기능성 메주는 식물성 단백질인 대두를 사용하지 않고 동물성 단백질인 흰점박이꽃무지 유충, 갈색거저리 유충 및 장수풍뎅이 유충을 포함하는 식용곤충만을 함유하여 황국균에 의해 발효된 기능성 메주를 제조함으로써 식용곤충을 대체식량자원으로 부각시킴은 물론 혐오감 없이 식용곤충의 유익한 성분을 섭취할 수 있으며, 식용곤충을 기피식품이 아닌 기능성 먹거리로 인식하도록 하여 식용곤충에 대한 거부감을 해소하는 효과가 있다. 또한 식용곤충을 가공하여 간장, 고추장, 된장, 청국장 등 장류 및 식품 개발에 응용함으로써 다양한 먹거리를 제공하며, 이를 특성화된 기능성 상품으로 개발함으로써 부가가치를 창출하고 농가소득에도 기여할 수 있다.Functional meju using the larva according to the present invention contains only edible insects including animal protein white spotted larvae larvae, brown goose larvae and long beetle larvae without using soybean, which is a vegetable protein. By manufacturing, it is possible to emphasize the edible insect as an alternative food source and to consume the beneficial ingredients of the edible insect without aversion, and to relieve the objection to the edible insect by making it recognized as a functional food rather than a repelled food. . In addition, by processing edible insects and applying them to the development of soy sauce, red pepper paste, soybean paste, cheonggukjang, etc., they provide a variety of foods, and by developing them as specialized functional products, they can create added value and contribute to farm income.
도 1은 본 발명의 실시예 1에 따른 갈색거저리 유충을 이용하여 제조한 기능성 메주의 사진이다.1 is a photograph of a functional meju prepared using the brown mealworm larva according to Example 1 of the present invention.
도 2는 본 발명의 비교예 1에 따른 갈색거저리 유충을 이용하여 제조한 메주의 사진이다.Figure 2 is a photograph of meju prepared using the brown mealworm larva according to Comparative Example 1 of the present invention.
도 3은 본 발명의 실시예 2 및 비교예 2에 따라 제조한 간장에서의 황국균 증식 비교 사진이다.Figure 3 is a photograph of the comparison of the growth of rhubarb bacteria in the liver prepared according to Example 2 and Comparative Example 2.
이하, 본 발명에 따른 유충을 이용한 기능성 메주 및 이의 제조방법에 대해 구체적으로 설명한다.Hereinafter, a functional meju using the larva according to the present invention and a manufacturing method thereof will be described in detail.
본 발명에 의한 유충을 이용한 기능성 메주 제조방법은 (a) 식용곤충의 유충을 2-3일 굶긴 상태에서 흐르는 물로 수회 세척한 후 고온, 고압으로 멸균하는 단계; (b) 상기 멸균한 유충을 100℃에서 찌는 단계; (c) 상기 찐 유충을 잘게 부수는 단계; (d) 상기 잘게 부순 유충 100 중량부에 대하여 황국균 0.25 내지 0.5 중량부를 첨가한 후 상온에서 2 내지 3일간 발효하는 단계;를 포함한다.Functional meju production method using the larva according to the present invention comprises the steps of (a) washing the larvae of edible insects several times with water flowing in a starved state 2-3 days after sterilization at high temperature, high pressure; (b) steaming the sterilized larva at 100 ° C; (c) crushing the steamed larvae; (d) adding 0.25 to 0.5 parts by weight of the bacterium with respect to 100 parts by weight of the crushed larvae and then fermenting at room temperature for 2 to 3 days.
상기 흰점박이꽃무지(Protaetia brevitarsis seulensis)는 꽃무지과에 속하는 대형 풍뎅이로, 몸 길이는 17-24 mm이며, 한국, 일본, 러시아 등 동아시아 일대에 서식한다. 이의 유충은 굼벵이, 꽃벵이라고도 불리며, 크기에 따라 1-3령으로 분류하는데, 3령 유충은 평균 머리폭이 4.3-4.5 mm 전후이며, 몸 길이는 25-37 mm이다. 1령에서 3령 까지의 발육기간은 약 4-5개월이며, 1령은 약 10일 경과 전후까지 성장하여 2령 유충이 되고, 몸이 점점 커지고 약 20일이 지나면 또 탈피하여 3 령 유충이 된다. 흰점박이꽃무지의 유충은 100 g당 단백질 함량이 58 g에 이르는 고단백 식품으로, 간질환 등 성인병 치료에 효과가 있다고 알려져 있으며, 동의보감에 실리는 등 주로 약용으로 이용되고 있다.The white spotted flower radish (Protaetia brevitarsis seulensis) is a large beetle belonging to the flowering radish family, the body length is 17-24 mm, inhabits the East Asian region such as Korea, Japan, Russia. Its larvae, also called slugs and flower buds, are classified as 1-3 by size. The larvae are around 4.3-4.5 mm in average head width and 25-37 mm in length. The development period of 1 to 3 years is about 4-5 months, and 1 year grows up to around 10 days and becomes 2nd larvae, and the body grows bigger and escapes after about 20 days. do. Larvae of white spotted radish are high protein foods with a protein content of 58 g per 100 g, and are known to be effective in treating adult diseases such as liver disease.
상기 갈색거저리(Tenebrio molitor)는 몸 길이가 약 15 mm인 어두운 갈색의 곤충으로, 갈색쌀거저리라고도 하며, 유충을 밀웜(mealworm) 또는 고소애라고 부른다. 밀웜은 단백질(56.5%)과 불포화지방산(28.2%)의 함량이 높고 칼슘, 인, 칼륨, 마그네슘 등의 미네랄과 탄수화물, 아미노산이 풍부하여 식품원료로 높은 가치를 평가 받고 있으며, 심혈관 질환 예방, 항염, 항비만, 치매 예방, 간 기능 개선 등에 효과가 있는 것으로 보고되고 있다.The brown goose (Tenebrio molitor) is a dark brown insect having a body length of about 15 mm, also known as brown rice gourd, the larva is called a mealworm (mealworm) or orphan. Millworm is high in protein (56.5%) and unsaturated fatty acid (28.2%) and rich in minerals, carbohydrates and amino acids such as calcium, phosphorus, potassium and magnesium. It has been reported to be effective in preventing obesity, preventing dementia, and improving liver function.
상기 장수풍뎅이(Allomyrina dichotoma)는 흑갈색 또는 적갈색을 띠는 장수풍뎅이과 곤충으로, 몸 길이는 30-85 mm이며, 한국, 중국, 일본, 타이완, 동남아시아 등지에 서식한다. 장수풍뎅이 유충은 장수애라고도 불리며, 필수불포화지방산의 함량이 높아 건강기능식품으로서의 가능성이 보고된 바 있다. 또한 인지능력과 기억력 향상에 도움을 주는 글루탐산(7.57%) 및 콜라겐 생성과 연골 형성에 도움을 주는 프롤린(5.55%) 등의 아미노산, 마그네슘과 칼륨 등의 무기질, 각종 비타민이 함유되어 있어 항산화, 항비만, 항치매 및 간 기능 개선에 대한 효능이 알려지고 있다.The scarab beetle (Allomyrina dichotoma) is a black-brown or reddish-brown beetle, whose body length is 30-85 mm, and inhabits Korea, China, Japan, Taiwan, and Southeast Asia. The beetle larvae, also called longevity, have been reported to be a health functional food due to the high content of essential unsaturated fatty acids. In addition, it contains amino acids such as glutamic acid (7.57%) to help improve cognitive ability and memory, proline (5.55%) to help collagen production and cartilage formation, minerals such as magnesium and potassium, and various vitamins. Efficacy is known for obesity, anti-dementia and improving liver function.
상기 유충은 흰점박이꽃무지, 갈색거저리 및 장수풍뎅이로 이루어진 군에서 선택되는 하나 이상의 유충인 것이 바람직하며, 상기 유충은 2 내지 5개월된 흰점박이꽃무지 유충일 수 있으며, 2 내지 4개월된 갈색거저리 유충일 수 있고, 2 내지 12개월된 장수풍뎅이 유충일 수 있다.The larva is preferably at least one larva selected from the group consisting of white spotted radish, brown gourd and beetle, the larva may be 2 to 5 months old white spotted radish larva, 2 to 4 months old brown It may be a larva and may be a 2 to 12 month old beetle larva.
상기 (a) 단계에서 유충을 2-3일간 굶기는 과정은 유충의 배변을 유도하여 장 내 이물질을 제거하고, 이미, 이취를 감소시키기 위한 것이다. 상기 금식 기간이 2일 미만일 경우 장 내 이물질이 충분히 제거되지 않을 수 있으며, 3일 이상일 경우 유충이 사망하거나 영양상태가 나빠질 수 있다.The process of starving the larvae for 2-3 days in the step (a) is to induce the larvae to remove the foreign body in the intestine, and to reduce the off-flavor. If the fasting period is less than 2 days, the intestinal foreign matter may not be sufficiently removed, if more than 3 days, the larvae may die or the nutrition is bad.
상기 (a) 단계에서 유충은 115℃ 내지 121℃, 1 내지 4 kgf/cm2의 고온, 고압 조건에서 5분 내지 15분 동안 멸균하는 것이 바람직하며, 상기 고온고압 멸균은 포화수증기로 세균을 효과적으로 응고시켜 미생물을 살멸하기 위한 것이다.In the step (a), the larva is sterilized for 5 minutes to 15 minutes at 115 ℃ to 121 ℃, 1 to 4 kgf / cm 2 high temperature, high pressure conditions, the high temperature and high pressure sterilization is effective to effectively sterilize bacteria with saturated steam It is intended to coagulate and kill microorganisms.
상기 (b) 단계에서 멸균한 유충은 100℃에서 5분 이내로 찌는 것이 바람직하며, 이는 미생물을 제거하고 균일화시키기 위한 것이다.The larva sterilized in step (b) is preferably steamed at 100 ° C. within 5 minutes, to remove and homogenize microorganisms.
상기 (c) 단계에서 멸균한 유충은 5 mm 내지 20 mm로 절단하는 것이 바람직하며, 유충의 크기가 상기 범위를 벗어났을 경우에는 발효가 골고루 이루어지지 않을 수 있다. 유충의 크기는 메주의 통기성에 영향을 주어 발효 효과에 대한 차이가 있으며, 유충을 가루 분말로 분쇄할 경우 너무 조밀하여 통기성이 좋지 않기 때문에 산소 공급이 원활하지 못하여 종균의 활성이 좋지 않을 수 있다. 이를 도 1 및 도 2에 나타내었다.The larva sterilized in the step (c) is preferably cut to 5 mm to 20 mm, if the size of the larva is out of the range may not be evenly fermented. The size of the larvae affects the air permeability of the meju, and there is a difference in fermentation effect. When the larvae are pulverized into powder, the density of the larvae may be so dense that the oxygen supply may not be good and the spawn activity may not be good. This is shown in FIGS. 1 and 2.
상기 (d) 단계에서 잘게 부순 유충 100 중량부에 대하여 황국균 0.25 내지 0.5 중량부를 첨가하는 것이 바람직하며, 상기 황국균의 첨가량이 0.25 중량부 미만일 경우 최종 발효물의 항산화 효과가 충분히 얻어지지 않을 수 있으며, 0.5 중량부를 초과할 경우 초기 접종되는 황국균의 양이 많아 유충의 양이 상대적으로 적어져 미생물이 보다 빨리 정지기에 접어들게 되고, 발효 초기에 발생하는 호흡량 증가로 인한 호흡열에 의해 온도가 상승하여 증식 속도가 현저하게 떨어짐으로써 발효 효율이 감소할 수 있다.In the step (d), it is preferable to add 0.25 to 0.5 parts by weight of the bacterium based on 100 parts by weight of the finely crushed larvae, and when the addition amount of the bacterium is less than 0.25 parts by weight, the antioxidant effect of the final fermentation may not be sufficiently obtained. If the weight part is exceeded, the amount of yellow germ bacillus is initially inoculated so that the larvae are relatively small, and microorganisms enter the stationary phase more quickly. By drastically falling, the fermentation efficiency can be reduced.
상기 황국균(Aspergillus oryzae)은 황누룩곰팡이라고도 불리며, 단백질을 아미노산으로 분해하고 전분을 포도당으로 분해하는 성질이 있어 된장, 간장, 고추장 등 장류와 청주, 막걸리 등의 양조주의 제조에 사용된다. 또한 황국균은 발효력이 뛰어나 메주 제조에 적합하며, 황국균으로 발효된 식품은 아미노산과 포도당으로 인해 달착지근하면서 감칠맛이 나 기호도에 좋은 영향을 미친다. 상기 황국균은 천연 배지에 액체 배양한 생균을 그대로 접종하거나 황국균 포자 분말과 같은 분말화 된 균주를 사용할 수 있다.The aspergillus (Aspergillus oryzae) is also referred to as yellow yeast mold, and has the property of decomposing proteins into amino acids and starch into glucose, and is used in the manufacture of brewed liquors such as miso, soy sauce, red pepper paste and sake, sake, and makgeolli. In addition, it is suitable for the production of meju because it has excellent fermentation power, and foods fermented with Kukgi bacteria have a sweet taste due to amino acids and glucose and have a good effect on taste and taste. The Kookgi bacterium may be inoculated with the live culture of the liquid culture in a natural medium as it is, or powdered strains such as Kookgi bacteria spore powder may be used.
또한 상기 (d) 단계에서 발효는 상온에서 2 내지 3일간 이루어지는 것이 바람직하며, 상기 조건을 벗어날 경우 발효의 효율성이 저하될 수 있다.In addition, the fermentation in the step (d) is preferably made for 2 to 3 days at room temperature, the efficiency of the fermentation may be lowered if the fermentation is out of the above conditions.
또한, 본 발명은 상기 제조방법에 따라 제조된 유충을 이용한 기능성 메주에 관한 것이다.In addition, the present invention relates to a functional meju using larvae prepared according to the preparation method.
이하, 본 발명을 실시예를 통하여 더욱 상세히 설명한다. 그러나 하기 실시예는 본 발명을 예시하기 위한 것으로, 본 발명의 범위가 이에 제한되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are provided to illustrate the present invention, but the scope of the present invention is not limited thereto.
실시예 1Example 1
갈색거저리 2 내지 4개월된 유충을 3일 굶긴 상태에서 흐르는 물로 수회 세척한 후 115℃, 1.2 kgf/cm2의 조건에서 5분간 멸균하였다. 멸균한 유충을 100℃에서 5분 동안 찐 후 5 mm 내지 10 mm로 절단하고, 절단한 유충 100 중량부에 대하여 황국균 0.3 중량부를 첨가한 후 상온에서 3일간 발효시켜 갈색거저리 유충을 이용한 기능성 메주를 제조하였다.Two to four month old larvae were washed several times with running water in a hungry state for 3 days and then sterilized for 5 minutes at 115 ° C and 1.2 kgf / cm 2 . Sterilized larvae were steamed at 100 ° C. for 5 minutes, cut into 5 mm to 10 mm, added 0.3 parts by weight of yellow bacterium to 100 parts by weight of the cut larva, and then fermented at room temperature for 3 days to prepare functional meju using brown mealworms. Prepared.
실시예Example 2 2
메주:소금:물의 혼합 비율을 1:1:4 중량비로 하여, 상기 실시예 1에 따라 제조된 메주를 소금물에 담가 상온에서 40일 동안 발효시킨 후 체를 이용하여 고형물을 분리한 뒤 여액으로 간장을 얻었다.Meju: Salt: Water mixing ratio of 1: 1: 4 by weight, immersed meju prepared according to Example 1 in brine and fermented at room temperature for 40 days, and then using a sieve to separate the solid and soy sauce as a filtrate Got.
비교예Comparative example 1 One
갈색거저리 2 내지 4개월된 유충을 3일 굶긴 상태에서 흐르는 물로 수회 세척한 후 115℃, 1.2 kgf/cm2의 조건에서 5분간 멸균하였다. 멸균한 유충을 100℃에서 10분간 데친 후 자연건조시킨 뒤 가루 분말 형태로 분쇄하였다. 상기 분말상의 유충에 수분 2-30%를 첨가한 후 유충 100 중량부에 대하여 황국균 0.3 중량부를 첨가한 뒤 상온에서 3일간 발효시켜 메주를 제조하였다.In terms of the mealworm 2 to 4-month-old larvae, and then washed several times with water three days in a fasting state 115 ℃, 1.2 kgf / cm 2 and sterilized for 5 minutes. The sterilized larvae were boiled at 100 ° C. for 10 minutes, then air dried and ground in powder form. After adding 2-30% of moisture to the powdery larvae, 0.3 parts by weight of the bacterium was added to 100 parts by weight of larvae, followed by fermentation at room temperature for 3 days to prepare meju.
비교예Comparative example 2 2
대두를 깨끗이 씻어 12시간 동안 물에 담가 불린 후 121℃로 50분간 삶았다. 삶은 대두를 40℃ 정도로 식힌 다음 대두 100 중량부에 대하여 황국균 0.3 중량부를 첨가한 뒤 상온에서 3일간 발효시켜 메주를 제조하였다. 메주:소금:물의 혼합 비율을 1:1:4 중량비로 하여, 상기 제조된 메주를 소금물에 담가 상온에서 40일 동안 발효시킨 후 체를 이용하여 고형물을 분리한 뒤 여액으로 간장을 얻었다.Soybeans were washed and soaked in water for 12 hours, soaked and boiled at 121 ℃ for 50 minutes. Boiled soybeans were cooled to about 40 ℃ and then added to 0.3 parts by weight of the yellow bacterium with respect to 100 parts by weight of soybeans were fermented at room temperature for 3 days to prepare meju. Meju: salt: water in a ratio of 1: 1: 4 by weight ratio, the prepared meju was soaked in brine and fermented at room temperature for 40 days, the solid was separated using a sieve to obtain soy sauce as a filtrate.
시험예Test Example 1: 유충의 크기에 따른 발효 효과 1: Fermentation effect according to larvae's size
유충의 크기에 따른 메주의 발효 효과 차이를 확인하기 위하여 상기 실시예 1 및 비교예 1에 따라 제조된 메주를 비교하였으며, 그 결과를 하기 도 1 및 도 2에 나타내었다. 하기 도 1에 나타낸 바와 같이, 상기 실시예 1은 유충을 5 mm 내지 10 mm로 절단하여 유충 사이사이에 충분한 통풍 공간을 확보함으로써 메주에 통기성을 부여하였으며, 이로 인해 황국균의 활성이 활발하여 메주의 발효가 골고루 잘 이루어진 것을 확인하였다. 한편, 상기 비교예 1은 유충을 가루 분말로 분쇄함에 따라 너무 조밀한 상태로 인해 통기성이 나빠 황국균의 활성이 좋지 못하여 발효가 제대로 이루어지지 않은 것을 확인하였다. 이를 통해 유충의 크기는 메주의 발효 효과에 영향을 미치며, 상기 유충이 가루 분말이 아닌 적절한 크기로 절단되었을 때 발효가 우수함을 알 수 있었다.In order to confirm the difference in fermentation effect of meju according to the size of the larvae, the meju prepared according to Example 1 and Comparative Example 1 was compared, and the results are shown in FIGS. 1 and 2. As shown in Figure 1, Example 1 was given a breathability to the meju by cutting the larvae to 5 mm to 10 mm to ensure a sufficient ventilation space between the larvae, due to the activity of the H. It was confirmed that the fermentation was evenly made. On the other hand, Comparative Example 1 was confirmed that the fermentation was not properly made due to poor breathability due to too dense pulverized larvae into powder powder, poor activity of the yellow. Through this, the size of the larvae affects the fermentation effect of the meju, and it was found that the fermentation was excellent when the larvae were cut to an appropriate size, not powder.
시험예Test Example 2: 유충을 이용한 장류에서의  2: in larvae 황국균Hwang Kuk Kyun 증식 multiplication
유충을 이용한 전통장류의 부패, 산패 및 종균의 증식 정도를 확인하기 위해 상기 실시예 2 및 비교예 2에 따라 제조된 간장에서 황국균 증식 정도를 시간 경과에 따라 전자현미경으로 관찰하였으며, 그 결과를 도 3에 나타내었다. 하기 도 3에서 보는 바와 같이, 24시간, 72시간 후의 황국균 증식 상태를 관찰한 결과, 상기 실시예 2는 상기 비교예 2와 유사하게 황국균의 증식이 활발하게 이루어진 것을 확인하였다. 이를 통해 유충을 이용하여 전통장류를 제조하는 데 있어서, 황국균이 대두에서와 같은 증식을 보이는 것으로 보아 부패, 산패 및 종균 증식에 문제가 없으며, 전통장류의 개발 소재로 적절함을 확인하였다.In order to confirm the decay, rancidity and propagation of the spawns of traditional larvae using larvae, the growth of H. pylori in the soy sauce prepared according to Example 2 and Comparative Example 2 was observed with an electron microscope over time. 3 is shown. As shown in FIG. 3, as a result of observing the growth of R. erythrocytes after 24 hours and 72 hrs, Example 2 confirmed that the growth of Rhesus bacteria was actively performed similarly to Comparative Example 2. Through the production of traditional larvae using larvae, it was confirmed that H. pylori showed the same proliferation as in soybean, and there was no problem in decay, rancidity and spawn propagation, and it was confirmed that it was suitable as a material for developing traditional jang.
상기 공정에 의해 제조된 메주는 동물성 단백질원인 식용곤충 유충을 황국균으로 발효시켜 제조한 것으로, 콩과 같은 식물성 원료 대신 동물성 원료인 식용곤충 유충을 소재로 하는 것에 특징이 있다. 이에 따라 식용곤충의 영양성분 및 항염, 항산화로 대표되는 약리 기능을 함께 포함함으로써 생체 기능 유지에 필요한 필수아미노산이 풍부하며, 항염, 항산화 효과가 우수한 메주를 제조하였다.The meju prepared by the above process is prepared by fermenting an edible insect larvae, an animal protein source, with H. coli, and is characterized by using an edible insect larvae as an animal raw material instead of a vegetable raw material such as soybean. Accordingly, by containing the pharmacological function represented by nutrients and anti-inflammatory and antioxidant of edible insects, it was rich in essential amino acids necessary for maintaining the biological function, and prepared meju with excellent anti-inflammatory and antioxidant effects.
이상, 본 발명을 예시적으로 설명하였으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가지는 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 변형이 가능할 것이다. 따라서, 본 명세서에 개시된 실시예들은 본 발명을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 사상과 범위가 한정되는 것은 아니다. 본 발명의 보호범위는 아래의 청구범위에 의해서 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술은 본 발명의 권리범위에 포함하는 것으로 해석되어야 할 것이다.The present invention has been described above by way of example, and those skilled in the art will appreciate that various modifications may be made without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed herein are not intended to limit the present invention but to describe the present invention, and the spirit and scope of the present invention are not limited by these embodiments. The protection scope of the present invention should be interpreted by the following claims, and all the technologies within the equivalent scope should be interpreted as being included in the scope of the present invention.

Claims (11)

  1. (a) 식용곤충의 유충을 2-3일 굶긴 상태에서 흐르는 물로 수회 세척한 후 고온, 고압으로 멸균하는 단계;(a) washing the larvae of edible insects several times with running water after starving for 2-3 days and sterilizing them at high temperature and high pressure;
    (b) 상기 멸균한 유충을 100℃에서 찌는 단계;(b) steaming the sterilized larva at 100 ° C;
    (c) 상기 찐 유충을 잘게 부수는 단계;(c) crushing the steamed larvae;
    (d) 상기 잘게 부순 유충 100 중량부에 대하여 황국균 0.25 내지 0.85 중량부를 첨가한 후 상온에서 2 내지 3일간 발효하는 단계;를 포함하는 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법(d) adding 0.25 to 0.85 parts by weight of the rhubarb bacteria with respect to 100 parts by weight of the finely crushed larvae and fermentation at room temperature for 2 to 3 days; functional meju production method using larva, characterized in that it comprises a
  2. 제 1항에 있어서,The method of claim 1,
    상기 (c) 단계에서 유충은 5 mm 내지 20 mm로 절단하는 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법In the step (c), the caterpillar is a functional meju production method using a larva, characterized in that cutting to 5 mm to 20 mm
  3. 제 1항에 있어서,The method of claim 1,
    상기 유충은 흰점박이꽃무지, 갈색거저리 및 장수풍뎅이로 이루어진 군에서 선택되는 하나 이상의 유충인 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법The larva is functional meju production method using larva, characterized in that at least one larva selected from the group consisting of white spotted flower radish, brown mealworm and long beetle
  4. 제 1항에 있어서,The method of claim 1,
    상기 (b) 단계에서 유충은 100℃에서 5분 이내로 찌는 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법In the step (b), the larvae steamed at 100 ° C. within 5 minutes.
  5. 제 1항에 있어서,The method of claim 1,
    상기 (d) 단계에서 발효는 상온에서 2 내지 3일간 이루어지는 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법 Fermentation in the step (d) is a functional meju production method using larva, characterized in that made for 2 to 3 days at room temperature
  6. 제 1항에 있어서,The method of claim 1,
    상기 (a) 단계에서 유충은 115℃ 내지 121℃, 1 내지 4 kgf/cm2의 조건에서 5분 내지 15분 동안 멸균하는 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법In the step (a) the larva is 115 ℃ to 121 ℃, functional meju production method using larva, characterized in that sterilization for 5 to 15 minutes under the conditions of 1 to 4 kgf / cm 2
  7. 제 3항에 있어서,The method of claim 3, wherein
    상기 유충은 2 내지 5개월된 흰점박이꽃무지 유충인 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법The larva is a functional meju production method using the larva, characterized in that the white spotted flower larva 2 to 5 months old
  8. 제 3항에 있어서,The method of claim 3, wherein
    상기 유충은 2 내지 4개월된 갈색거저리 유충인 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법The larva is a functional meju production method using larva, characterized in that the brown larva larvae 2 to 4 months old
  9. 제 3항에 있어서,The method of claim 3, wherein
    상기 유충은 2 내지 12개월된 장수풍뎅이 유충인 것을 특징으로 하는 유충을 이용한 기능성 메주 제조방법The larva is a functional meju production method using larva, characterized in that 2 to 12 months old beetle larvae
  10. 식물성 단백질을 포함하지 않고 식용곤충의 유충만을 황국균으로 발효하여 이루어진 기능성 메주Functional meju made by fermenting only larvae of edible insects with H.
  11. 제10항에 있어서, 상기 식용 곤충의 유충은 흰점박이꽃무지, 갈색거저리 및 장수풍뎅이로 이루어진 군에서 선택되는 하나 이상의 유충인 것을 특징으로 하는 기능성 메주11. The functional meju of claim 10, wherein the larva of the edible insect is at least one larva selected from the group consisting of white spotted radish, brown goose, and beetle.
PCT/KR2018/003291 2017-03-21 2018-03-21 Functional fermented soybean lump using larvae and method for preparing same WO2018174557A1 (en)

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KR970073385A (en) * 1996-05-30 1997-12-10 송성근 Method for manufacturing improved meju by low salt fermentation
KR20020051914A (en) * 2002-06-11 2002-06-29 정옥자 Bean-Meju produced by two-stage fermentation and method for production of it thereof
KR20110062398A (en) * 2009-12-03 2011-06-10 대상 주식회사 Process for producing fermented soybean paste using aspergillus oryzae koji
KR20130109345A (en) * 2012-03-27 2013-10-08 김효정 The manufacturing process of functional toenjang
KR101651603B1 (en) * 2015-12-11 2016-08-26 농업회사법인 주식회사 이루다21 Producing methods of soybean paste comprising powdered larva of Protaetia brevitarsis

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KR970073385A (en) * 1996-05-30 1997-12-10 송성근 Method for manufacturing improved meju by low salt fermentation
KR20020051914A (en) * 2002-06-11 2002-06-29 정옥자 Bean-Meju produced by two-stage fermentation and method for production of it thereof
KR20110062398A (en) * 2009-12-03 2011-06-10 대상 주식회사 Process for producing fermented soybean paste using aspergillus oryzae koji
KR20130109345A (en) * 2012-03-27 2013-10-08 김효정 The manufacturing process of functional toenjang
KR101651603B1 (en) * 2015-12-11 2016-08-26 농업회사법인 주식회사 이루다21 Producing methods of soybean paste comprising powdered larva of Protaetia brevitarsis

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