KR101746111B1

KR101746111B1 - Swallowing food using Tenebrio molitor and method for manufacturing thereof

Info

Publication number: KR101746111B1
Application number: KR1020150157450A
Authority: KR
Inventors: 윤은영; 황재삼; 김미애; 장동한; 정형근; 이세영; 이정은; 우성민
Original assignee: 대한민국(농촌진흥청장); 주식회사 한국메디칼푸드
Priority date: 2015-11-10
Filing date: 2015-11-10
Publication date: 2017-06-14
Also published as: KR20170055062A

Abstract

The present invention relates to a soft-drink food using brown goats and a process for producing the same.
The oral food of the present invention is characterized in that it contains Tenebrio molitor as an active ingredient and the brown gourd is prepared in powder form.
According to the present invention, it is possible to supply nutritionally and sensibly balanced nutritional supplements to the dysphagia by using a brown duck as a substitute protein source of beef, and in particular, a brown duck And a method for producing the same.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a swallowing food containing Tenebrio molitor and a method for manufacturing the same,

More particularly, the present invention relates to a method for manufacturing a soft-food product and a method for manufacturing the soft-food product using the brown gurr, .

Swallowing (deglutition) refers to swallowing food, and dysphagia (dysphagia) refers to the difficulty of chewing or swallowing food. Dysphagia affects almost all ages, but the predominantly elderly population is dominant, and infants and patients are also affected.

Dysphagia causes the aspiration of food into the larynx and the organs because it does not go to the esophagus, and when food enters the lungs due to a large amount of aspiration, it may cause asphyxia or bladder pneumonia and other symptoms such as dehydration and malnutrition .

Therefore, in order to reduce the risk of airway aspiration and associated pneumonia, which is the biggest problem of dysphagia, it is necessary to change the physical properties of food to enable feeding. Therefore, in the nursing facility, there has been a daily routine of cutting or crushing food ingredients, and in addition to ordinary food, finely chopped food, very finely chopped food, mixed food, paste food, liquid food and the like are provided .

"Minced Diet" is a product that is easy to eat even if it does not have to be chewed by chopping the food in the same form as the one already done by considering the poor condition of the author's function. The above-mentioned finely-chopped foods are widely provided to the elderly who have poor swallowing and chewing function in nursing facilities. However, it has recently been pointed out that chopped foods increase the risk of developing pneumonia. Also, it is reported that the number of authoring is increased rather than the ordinary expression.

In other words, chewing the plant is not only a crushing of the plant, but also the formation of a bolus of food by making the crushed plant material blend well with the saliva. However, by cutting the plant material, it becomes rather difficult to form a food lump, and as a result, there is a problem that it is mistakenly swallowed. Especially in the case of the elderly, it is difficult to make a mass of food because the saliva is insufficient due to the senile dementia, visual disturbance of the leading hand, and the detection and secretion of the salivary glands, and the ability to make food lumps by chewing is often poor It will be canceled.

Therefore, there is a method for improving the ease of swallowing of food for solving the above problem by improving the cohesiveness in the oral cavity by increasing the viscosity of the food. Elderly people whose masticatory functions are seriously degraded are provided with mixer foods, paste foods, liquid foods and the like, which usually require little work. However, this also has a very low solids content and therefore a high risk of swallowing. Here, in order to prevent erroneous swallowing, a method of thickening a liquid food or the like by adding a thickener such as gelatin, agar, or gellan gum has been developed (Japanese Patent No. 3524359).

However, the above-mentioned prior art is suitable for thickening the liquid food by adding only the water-soluble thickener, but it is not suitable for preparing foods that require food lump formation by adding to the chopped food or the mixer food.

In addition, there is a problem of food provided to the younger or less able to digest, such as a decrease in calorie intake. For example, in order to make a paste food by pulverizing a food material, a large amount of juice such as broth is mixed, so that the capacity is often increased by the addition of water. For this reason, even if the same weight as that of the ordinary formula is consumed, the calorie consumption is reduced because the weight is reduced substantially. Even in the case of finely chopped food, it is often difficult to fill the dish with the same weight as in the case of eating a regular meal because the capacity is increased by finishing, and there is also a problem that the calorie intake is also reduced.

In order to solve this problem, the gel-type food and the preparation method thereof disclosed in Korean Patent No. 10-0538197 include an emulsified mixture of carbohydrate, lipid, protein, organic acid, emulsifier and gelling agent, Have been developed to provide nutrients to the food. However, this was developed to improve the ease of ingestion of simple swallowing difficulties, and is still a substitute for beef substitute protein, which is insufficient in nutrition for use in dysmenorrhea patients.

It is an object of the present invention to provide a nutritional and sensory nutritional and nutritional supplement for the dysphagia by using a brown duck as a substitute protein source of beef, and particularly to a brown gurd And a method for manufacturing the same.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to accomplish the above object, the present invention is characterized in that the soft food includes a brown dough ( Tenebrio molitor ).

The brown gourd is in the form of a powder. The brown gourd powder has a particle size of 0.4 to 260.3 μm and is contained in an amount of 1 to 10% by weight based on the total weight of the gourd food .

The above-mentioned soft-drink food is in the form of a semi-solid jelly, and may further comprise a maltodextrin, a saccharide, a gelling agent, a vitamin mineral mix, a starch, and a liquid raw material for seasoning. , An acidity adjusting agent, and purified water.

The method of manufacturing the jelly-type soft-drink food using the brown gruel of the present invention includes a first step of preparing a raw material of jelly powder by mixing maltodextrin, saccharides, starch, gelling agent and vitamin mineral mix; A second step of mixing the brown gourd powder and the purified water and homogenizing them to prepare a jelly liquid raw material; A third step of filtering the jelly liquid raw material produced in the second step to remove chitin from the brown gourd powder; A fourth step of mixing the jelly liquid raw material from which the chitin is removed of the brown gruel powder produced in the third step and the raw jelly powder raw material prepared in the first step and then heating to prepare a mixture; A fifth step of adding a liquid raw material for seasoning consisting of purified water, a rice cake powder, a rice cake flavor, an acidity adjusting agent, and purified water to the mixture prepared in the fourth step and mixing and then heating to prepare a jelly liquid; A sixth step of filling the container with the jelly liquid prepared in the fifth step, and a seventh step of sterilizing the jelly liquid filled in the sixth step and cooling the jelly liquid to prepare a jelly-like swallow food. .

According to the present invention, a swallowing food is provided in which the availability of a brown duck as a beef replacement protein source is confirmed, thereby making it possible to provide a nutritional and sensual balanced nutritional supplement to a dysphagia. So far, insects can contribute to the change of awareness of insects by the general public.

Especially, because of the anticancer activity of brown goats, it is possible to contribute to the activation of the insect industry by providing a soft gelatinized food which can be easily applied to the menu of hospital treatment.

FIG. 1 is a chart comparing the state of a jelly-like swallow food prepared by adding a brown gill according to a type.
FIG. 2 is a chart comparing the state of the jelly-like swallow food prepared by varying the content of the gelling agent.
FIG. 3 is a chart comparing the state of jelly-like swallow foods prepared by different sterilization conditions.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail, and a detailed description of known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention provides a fresh food using a brown duck ( Tenebrio molitor ).

In the present invention "mealworm (Tenebrio molitor ") is a beetle neckworm insect with a body length of about 15 mm, dark brown and glossy. The larva of a brown duck is called a mealworm, and it feeds largely on food insects and pets. The reason for this is that it is a relatively clean insect that can easily experience insects because it is relatively short in trans- ference period, and it is a very clean insect that feeds the grain. Adults are nocturnal in the daytime, hiding in the hole during the day, and active at night. They are largely wintering in larvae near the main canal, And adults.

These brown goats are reported to be highly effective as protein donors because they have the highest protein content and insufficient fat content among insects. They are known to exhibit increased anticancer activity when treated with hepatocellular carcinoma cells, in particular with anticancer substances.

However, the brown gourd is composed of a large amount of protein, which causes a problem of easy corruption, and it is impossible to use the brown gurr due to a problem of external aversion, harmful bacteria, odor, and the like.

Accordingly, the inventors of the present invention have solved the above-mentioned problems and prepared such a brown gourd so that it can be easily provided as a high-protein source even to those who have difficulty swallowing, and produce swallow foods using the same.

In other words, the oral food of the present invention is characterized in that the brown gruel is prepared in the form of powder and is contained in an amount of 4 to 10% by weight based on the total weight of the above-described oral food.

When the content of the brown gourd is less than 4% by weight, it is too low to be used as a substitute protein source of beef, so that it is impossible to provide nutritionally balanced nutrition. When the content exceeds 10% by weight, It is difficult to prepare in a jelly form and there is a problem that it is impossible to supply a balanced nutritional formula sensually.

In addition, the above-mentioned soft-drink food may be manufactured in any form as long as the soft-drink hard-to-swallow can be easily ingested, but it is preferable to prepare semi-solid jelly so that it can be stored and taken easily and can be easily ingested anywhere .

At this time, at the time of manufacturing the jelly-like swallowing food, maltodextrin, saccharide, gelling agent, vitamin mineral mix, starch, and liquid raw material for seasoning are further prepared. Modifier, and purified water.

Hereinafter, a method of manufacturing a jelly-type soft jelly-like food using a brown gill according to an embodiment of the present invention will be described in detail.

One. Step 1 : Manufacture of raw materials for jelly powder

The present invention begins with a first step of preparing a jelly powder raw material by mixing maltodextrin, saccharides, starch, gelling agent and vitamin mineral mix.

In other words, in this step, by mixing the raw materials of the powder before mixing with the liquid raw material in the following step, the aggregation of the gelling agent can be prevented, and the jelly liquid in which the components are uniformly dispersed can be produced.

At this time, the maltodextrin increases the calories and volume as a carbohydrate source of jelly. The DE value of the maltodextrin used in the present invention is not limited to a specific kind but is preferably at least one selected from DE 10, DE 12, DE 15, DE 18 and DE 20 among commercially available maltodextrins.

In addition, the sugars increase the calories and volume while imparting sweetness to the jellies. The saccharide used in the present invention is not limited to a specific kind, but is preferably one or more selected from among glucose, white sugar (sugar), honey, xylitol, oligosaccharide and fructose.

In addition, the starch lowers the yield of jellies and increases calories and volume. The starch used in the present invention is not limited to a specific kind but is preferably at least one selected from the group consisting of modified starch, sweet potato starch, potato starch, tapioca starch and corn starch

In addition, the gelling agent enhances binding force and elasticity of jelly. It is not limited to a specific kind used in the present invention, but preferably 20 to 35% by weight of carrageenan, 20 to 35% by weight of RBG (locust bean gum) 10 to 25% by weight of gellan gum and 10 to 25% by weight of xanthan gum.

The vitamin minerals mix enhances the nutritional quality of the jellies and is not limited to a specific kind used in the present invention, but preferably vitamin A, B ₁ , B ₂ , B ₆ , C, D, E, , Calcium, iron, and zinc should be added in combination so that the nutritional value per 1,000kcal of the product is 50% or more of the standard value.

On the other hand, the raw material of the jelly powder produced in this step contains 45 to 60 wt% of the maltodextrin, 30 to 40 wt% of the saccharide, 1 to 5 wt% of the starch, 1 to 5 wt% of the gellant, Minerals and 1 to 5% by weight of a mineral mix. This makes it possible to produce a jelly-like jelly-like food having excellent sensory and nutritional qualities without deteriorating the quality aptitude of the jelly.

2. Step 2 ; Production stage of jelly liquid raw material

In this step, brown gruel powder is prepared, and then 4 to 10% by weight of the brown gruel powder and 90 to 96% by weight of purified water at 80 to 90 ° C are mixed. The brown gruel powder is homogenized with a homomixer to prepare a jelly liquid raw material .

At this time, it is preferable that the brown gourd powder is prepared through the method of "Preparation of edible brown gourd larva powder of the registered patent No. 10-1510280" invented by the inventor of the present invention so as to be edible.

In addition, when the brown gourd powder is used in a jelly without homogenizing with a homomixer, the particles may aggregate to deteriorate the texture of the jelly or may give a visual feeling of irritation, making it difficult to produce uniform jelly.

The homogenization is not limited to the specific conditions, but the homomixer speed is preferably 3000 to 4000 RPM at a temperature of 80 to 90 ° C for 1 to 10 minutes. .

On the other hand, the jelly liquid raw material used in the present invention is composed of 90 to 99% by weight of purified water and 1 to 10% by weight of brown gruel powder, wherein jelly containing brown gruel powder having excellent sensory and nutritional properties can be prepared It is because.

The brown gourd may be any of larvae and adults, but it is more suitable to use larvae for food.

3. Step 3 ; Jelly liquid phase filtration step ( Brown ass Lt; RTI ID = 0.0 > chitin < / RTI &

In this step, the jelly liquid raw material prepared in the second step is filtered with a sieve of 30 to 50 Mesh to remove chitin from the larvae of brown mallow larvae.

The present invention is a semi-solid jelly-type product for patients suffering from dysphagia, and the chitin of brown goose larvae powder may give a foreign body feeling when consumed. In order to solve this problem, the chitin is removed from brown goose larvae through the filtration step of this step.

At this time, the filtration method applied is not limited to a specific condition, but it is preferable to carry out a filtration process with a sieve of 30 to 50 Mesh.

If the final particle size of the brown gruel powder contained in the jelly liquid raw material after filtration in this step is 0.4 to 260.3 탆, it is used as it is. If the final particle size is larger, It is recommended that the particle size is adjusted through the grinding process and then the process is performed.

In other words, the brown dough has a high protein content, and when the powder is crushed by ultrafine particles, the powder tends to be aggregated. When the particles are too large, they are not mixed evenly, and when the dysphagia is ingested, there is a problem. In order to achieve the object of the present invention, in order to use as a jelly-like swallow food, it is necessary to use brown gruel powder having a particle size ranging from 0.4 to 260.3 탆, preferably 50% or more of which has a particle size of 17.53 탆 The best one is.

4. Step 4 ; Preparation of mixture

In this step, the mixture of the jelly liquid raw material from which the chitin is removed of the brown dough powder produced in the third step and the raw material of the jelly powder prepared in the first step is heated to prepare a mixture.

At this time, when mixing the jelly liquid raw material and the jelly raw material which are obtained by removing chitin from the brown gruel powder, the homomixer is homogeneously mixed so that the speed of the homogenous mixer is 3000 to 4000 RPM while heating to accelerate the reaction of the gelling agent. But is preferably performed at 80 to 90 占 폚 for 10 to 15 minutes.

In addition, in this step, the jelly powder raw material and the jelly liquid raw material are uniformly mixed without aggregation so that a uniform quality jelly can be produced.

5. Step 5 : Jelly liquid Manufacturing stage

In this step, the liquid preparation for seasoning comprising the purified water, the rice cake powder, the rice noodle flavor, the acidity adjusting agent and the purified water is added to the mixture prepared in the step 4, and the mixture is heated to prepare a jelly liquid.

At this time, the flavor and flavor of the jelly containing the brown gruel powder prepared from the present invention enriches the flavor and flavor of the rice gruel and the flavor of the flavor contained in the seasoning liquid raw material, So that the quality can be improved. The acid-adjusting agent used in the present invention is not limited to a specific kind, but is preferably one or more selected from malic acid and citric acid.

On the other hand, it is preferable that the seasoning liquid raw material is composed of 1 to 5% by weight of the powdery rice cake, 1 to 5% by weight of the rice cake, 1 to 10% by weight of the acidity adjusting agent and 84 to 95% by weight of purified water, It is possible to prepare jellies containing brown gruel powder.

Also, in this step, the jelly liquid raw material can be mixed uniformly without lump to produce a uniform quality jelly. In order to accelerate the dissolution of the liquid raw material for seasoning, the liquid raw material for seasoning is mixed with the mixture prepared in the fourth step at a temperature of 80 to 90 DEG C such that the homomixer speed is 3000 to 4000 RPM, But is preferably performed at 80 to 90 占 폚 for 10 to 15 minutes.

6. Step 6 ; Jelly liquid In a container Filled step

In this step, the jelly solution prepared in the fifth step is filled in a container.

At this time, it is preferable that the jelly liquor is maintained at a temperature of 70 to 90 ° C because it can prevent the decay of microorganisms.

7. Step 7 ; The final jelly-type swallow food preparation stage (sterilization and cooling stage)

In this step, the jelly liquid filled in the sixth step is sterilized and cooled to produce a final jelly-like swallow food.

At this time, it is preferable that the sterilization step is performed at a sterilization temperature of 80 to 90 ° C. for 30 to 50 minutes, since it is possible to prevent microbial decay.

In order to solidify the sterilized jelly solution, the microorganism is also subjected to a cooling step after sterilization. Preferably, the microorganism is frozen at 5 to 10 ° C for 20 to 30 minutes. It is because.

According to the manufacturing method of the present invention as described above, a jelly-type soft-drink food characterized by using a brown gruel powder as a protein source is produced, and it is excellent in nutrition and sensory properties, so that even in the case of a dysphagia, And it is possible to apply the menu of the hospital remedy sufficiently because of the anticancer activity of the brown goat.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes only and do not limit the scope of protection of the present invention.

< Example 1> Brown ass Manufacture of jelly-like swallow foods containing powder

Maltodextrin DE10 132g, sugar 80g, modified starch 5g, gelling agent (carrageenan, 30 wt% + RBG 30 wt% + gellan gum, 20 wt.% + Xanthan gum 20% by weight) 10g, vitamin and mineral mix (vitamins A, B _1, B ₂ , B ₆ , C, D, E, niacin, folic acid, calcium, iron and zinc) were mixed to prepare a jelly powder raw material.

After preparing a brown goat larva, an edible brown goat powder was prepared through the method of "Edible brown goat larva powder of Registration No. 10-1510280" previously registered by the inventors of the present invention.

46 g of the thus-prepared brown gruel powder was mixed with 636.3 g of purified water at 90 ° C, homogenized at 3500 RPM for 5 minutes with a homomixer, and then filtered with a sieve of 30 to 50 mesh to remove chitin from the brown gruel larva powder, Raw materials were prepared. Then, the jelly liquid raw material from which the chitin was removed was further pulverized so that the particle size of the larvae of the larvae contained in the jelly liquid raw material was 17.53 μm.

234 g of the jelly powder raw material thus prepared and 682.3 g of the jelly liquid raw material from which chitin was removed were mixed and heated at 90 ° C for 10 minutes to prepare a mixture.

916.3 g of the mixture was mixed with 4 g of the powdery rice cake, 2 g of the rice cake, 7 g of the acidity adjusting agent and 70.7 g of purified water to prepare a jelly liquid, which was then dissolved in a homomixer at 3500 RPM for 5 minutes at 90 ° C.

The prepared jelly liquid was kept at 80 캜, filled in a container, sterilized at 90 캜 for 50 minutes, and cooled at 10 캜 for 30 minutes to prepare a jelly-like jelly-like food containing brown gurus of the present invention.

&Lt; Comparative Example 1 & gt; Production of a jelly-like swallow food containing a non- powdered dry brown dough raw material

100 g of maltodextrin DE10, 80 g of white sugar, 10 g of a gelling agent (30% by weight of carrageenan + 30% by weight of RBG + 20% by weight of gellan gum and 20% by weight of xanthan gum) 7 g of modified starch (composed of ₁ , B ₂ , B ₆ , C, D, E, niacin, folic acid, calcium, iron and zinc) and 5 g of modified starch were mixed and homogenized at 3500 RPM for 10 minutes using a homomixer to prepare a liquid raw material. To 870.3 g of the mixed liquid raw materials, a liquid jelly was prepared by mixing 4 g of the rice gruel powder, 2 g of the rice gruel, 2 g of the rice gruel, 7 g of the acidity adjusting agent and 70.7 g of the purified water. The jelly liquid was prepared and dissolved in a homomixer at 3500RPM for 5 minutes 46 g of the raw material was mixed.

The prepared jelly liquor was kept at 80 ° C, filled in a container, sterilized at 90 ° C for 50 minutes, and cooled at 10 ° C for 30 minutes to prepare a jelly-like jelly-like food containing brown dough.

< Comparative Example 2> Brown ass Manufacture of jelly-like swallow foods containing extracts

170.575g of brown gruel powder was extracted from 682.3g of purified water at 95 ℃ for 5 minutes and then 682.3g of brown gruel extract was prepared by filtering brown gruel powder with 5μm filter paper. (Vitamin A, vitamin B) were added to 682.3 g of the brown goat extract prepared above, 132 g of maltodextrin DE10, 80 g of white sugar, 80 g of a gelling agent (carrageenan 30 wt% + RBG 30 wt% + gellan gum 20 wt% + xanthan gum 20 wt% 7 g of modified starch (composed of B ₁ , B ₂ , B ₆ , C, D, E, niacin, folic acid, calcium, iron and zinc) and 5 g of modified starch were mixed and homogenized at 3500 RPM for 10 minutes using a homomixer to prepare a liquid raw material.

916.3 g of the mixed liquid raw material was mixed with liquid raw materials composed of 4 g of the rice gruel powder, 2 g of the rice gruel, 7 g of the acidity adjusting agent and 70.7 g of the purified water to prepare a jelly liquid, which was then dissolved in a homomixer at 3500 RPM for 5 minutes. The prepared jelly liquor was kept at 80 ° C, filled in a container, sterilized at 90 ° C for 50 minutes, and cooled at 10 ° C for 30 minutes to prepare a jelly-like jelly-like food containing brown gruel extract.

&Lt; Comparative Example 3 > Production of a jelly-like swallowing food containing brown gruel rings

100 g of maltodextrin DE10, 80 g of white sugar, 10 g of a gelling agent (30% by weight of carrageenan + 30% by weight of RBG + 20% by weight of gellan gum and 20% by weight of xanthan gum) 7 g of modified starch (composed of ₁ , B ₂ , B ₆ , C, D, E, niacin, folic acid, calcium, iron and zinc) and 5 g of modified starch were mixed and homogenized at 3500 RPM for 10 minutes using a homomixer to prepare a liquid raw material. 870.3 g of the mixed liquid raw material was mixed with liquid raw materials composed of 4 g of rice powder, 2 g of rice cake, 7 g of acidity adjusting agent and 70.7 g of purified water to prepare a jelly liquid, which was dissolved in a homomixer at 3500 RPM for 5 minutes at 90 ° C., And 46 g of water were mixed.

The prepared jelly liquid was kept at 80 ° C., filled in a container, sterilized at 90 ° C. for 50 minutes, and then cooled at 10 ° C. for 30 minutes to prepare a jelly-like jelly-like food containing brown gruel rings.

&Lt; Comparative Example 4 & gt ; Preparation of a jelly-like swallowing food containing brown gruel by controlling the amount of gelling agent used

132 g of maltodextrin, 80 g of white sugar, 1 g of gelling agent, 7 g of vitamin mineral mix and 5 g of modified starch were mixed to prepare a raw material for jelly powder. 46 g of brown gruel powder was mixed with 641.3 g of purified water at 90 캜 and homogenized at 3500 RPM for 5 minutes using a homomixer. The chitin of the brown gruel larva powder was filtered using a sieve of 30 to 50 mesh to obtain 225 g of the above- And 687.3 g of the liquid raw material were mixed and then dissolved at 90 DEG C for 10 minutes to prepare a liquid raw material. 912.3 g of the mixed liquid raw material was mixed with liquid raw materials composed of 4 g of the rice gruel powder, 2 g of the rice gruel, 7 g of the acidity adjusting agent and 70.7 g of purified water to prepare a jelly liquid, which was then dissolved in a homomixer at 3500 RPM for 5 minutes at 90 ° C. The prepared jelly liquid was kept at 80 ° C., filled in a container, sterilized at 90 ° C. for 50 minutes, and cooled at 10 ° C. for 30 minutes to prepare a jelly-like jelly-like food containing brown gruel powder.

&Lt; Comparative Example 5 > Production of a jelly-like swallowing food containing brown dough by controlling sterilization conditions

132 g of maltodextrin, 80 g of white sugar, 10 g of gelling agent, 7 g of vitamin mineral mix, and 5 g of modified starch were mixed to prepare a raw material of jelly powder. 46 g of brown gruel powder was mixed with 636.3 g of purified water at 85 캜, homogenized at 3500 RPM for 5 minutes using a homomixer, and chitin of brown gruel larvae powder was filtered using a sieve of 30 to 50 mesh to obtain 234 g of the above-prepared jelly powder raw material And 682.3 g of the liquid raw material were mixed and then dissolved at 85 캜 for 10 minutes to prepare a liquid raw material. 916.3 g of the mixed liquid raw materials were mixed with liquid raw materials composed of 4 g of Nurungji flavor powder, 2 g of Nurungji flavor, 7 g of acidity adjusting agent and 70.7 g of purified water to prepare a jelly liquid, which was then dissolved in a homomixer at 3500 RPM for 5 minutes at 85 ° C. The prepared jelly liquid was kept at 85 ° C, filled in a container, sterilized at 85 ° C for 20 minutes, and cooled at 10 ° C for 30 minutes to prepare a jelly-like jelly-like food containing brown gruel powder.

&Lt; Comparative Example 6 > Production of a jelly-like swallowing food containing brown dough added with coffee concentrate and coffee flavor

132 g of maltodextrin, 80 g of white sugar, 10 g of gelling agent, 7 g of vitamin mineral mix, and 5 g of modified starch were mixed to prepare a raw material of jelly powder. 46 g of brown gruel powder was mixed with 636.3 g of purified water at 90 캜, homogenized at 3500 RPM for 5 minutes using a homomixer, and chitin of brown gruel larva powder was filtered using a sieve of 30 to 50 Mesh to obtain 234 g of the above-prepared jelly powder raw material And 682.3 g of the liquid raw material were mixed and then dissolved at 90 DEG C for 10 minutes to prepare a liquid raw material. 916.3 g of the mixed liquid raw material is mixed with 4 g of a coffee concentrate, 2 g of a coffee concentrate, 7 g of an acidity adjusting agent and 70.7 g of purified water to prepare a jelly liquid, which is then dissolved in a homomixer at 3500 RPM for 5 minutes. The prepared jelly liquid was kept at 80 ° C., filled in a container, sterilized at 90 ° C. for 50 minutes, and cooled at 10 ° C. for 30 minutes to prepare a jelly-like jelly-like food containing brown gruel powder.

&Lt; Comparative Example 7 > Production of a jelly- like fresh-water food containing a brown duck with a plum concentrate and a plum flavor

132 g of maltodextrin, 80 g of white sugar, 10 g of gelling agent, 7 g of vitamin mineral mix, and 5 g of modified starch were mixed to prepare a raw material of jelly powder. 46 g of brown gruel powder was mixed with 636.3 g of purified water at 90 캜, homogenized at 3500 RPM for 5 minutes using a homomixer, and chitin of brown gruel larva powder was filtered using a sieve of 30 to 50 Mesh to obtain 234 g of the above-prepared jelly powder raw material And 682.3 g of the liquid raw material were mixed and then dissolved at 90 DEG C for 10 minutes to prepare a liquid raw material. 916.3 g of the mixed liquid raw material is mixed with 4 g of the plum concentrate, 2 g of the plum flavor, 7 g of the acidity adjusting agent and 70.7 g of the purified water to prepare a jelly liquid, which is then dissolved in a homomixer at 3500 RPM for 5 minutes. The prepared jelly liquid was kept at 80 ° C., filled in a container, sterilized at 90 ° C. for 50 minutes, and cooled at 10 ° C. for 30 minutes to prepare a jelly-like jelly-like food containing brown gruel powder.

< Comparative Example 8> Brown ass Different particle sizes of powder Brown Doodle Manufacture of jelly-like swallow foods containing

A jelly-like swollen food having a brownish gruel having a particle size of 0.1 mu m was prepared according to the same procedure as in Example 1, except that the brown gruel powder had a particle size of 0.1 mu m.

< Comparative Example 9> Brown ass Different particle sizes of powder Brown Doodle Manufacture of jelly-like swallow foods containing

A jelly-like swollen gourd was prepared in the same manner as in Example 1 except that the brown gruel powder had a particle size of 500 탆.

< Comparative Example 10> Brown ass Different amounts of powder Brown Doodle Manufacture of jelly-like swallow foods containing

The preparation of the jelly liquid raw material was carried out in the same manner as in Example 1, except that 10 g of brown gruel powder was mixed with 672.3 g of purified water at 90 캜 to prepare a jelly-like jelly-like food containing brown gruel.

< Comparative Example 11> Brown ass Different amounts of powder Brown Doodle Manufacture of jelly-like swallow foods containing

The preparation of the jelly liquid raw material was carried out in the same manner as in Example 1 except that 120 g of brown gruel powder was mixed with 562.3 g of purified water at 90 ° C to prepare a jelly-like jelly-like food containing brown gruel.

&Lt; Experimental Example 1 & gt ; Comparison of the state of jelly by the type of brown dough added

The comparison of the state of jelly containing brown gourd prepared by the method of Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 was carried out by examining the type of brown gourd suitable for the jelly product type.

As a result, as shown in FIG. 1, Example 1 was a jelly-like swollen food prepared by adding brown gruel powder, and the color was uniformly opaque brown.

On the other hand, Comparative Example 1 was a jelly-like swollen food prepared by adding a dry brown gruel, and the color was transparent brown. After the preparation, the dried brown gruel absorbed and swelled the water. As shown in Example 1, There was a tendency to stain on the bottom of the container, resulting in a white mold in the joints of the jar. Also, it happened.

Comparative Example 2 was a jelly-like swollen food prepared by adding a brown gruel extract. The color was opaque, dark brown, not uniform, and an intermediate transparent part appeared.

Comparative Example 3 was a jelly-like swollen food prepared by adding a brown gruel ring. The color was transparent brown. After the preparation, brown gruel ring absorbed moisture and spread out.

That is, the color was uniform and the morphology did not change only in Example 1 prepared by adding brown gruel to powder form. Therefore, it was judged that the addition of brown gill to the jelly in powder form would be suitable for the product.

In addition, since most of the insects do not consume food in the past, even if they are highly valued as alternative foods in terms of nutrition and function, they may give a dislike to the consumers, And it was confirmed that it is best to make jelly - like soft food using brown gruel powder to reduce disgust.

&Lt; Experimental Example 2 > Experiment to set the amount of gelling agent in jelly containing brown gill

In order to set the amount of the gelling agent suitable for the jelly product type, the state of the jelly containing the brown gully prepared by the method of Example 1 and Comparative Example 4 was compared.

As a result, as shown in FIG. 2, in Example 1, it was confirmed that the gel was uniformly formed as a soft gelatinous jelly-like food prepared by adding 1.0 wt% of a gelling agent.

On the other hand, in Comparative Example 4, the gel was formed by adding about 0.5% by weight of a gelling agent, and it was confirmed that the gel was not uniformly formed due to the formation of the gel.

That is, in Example 1 prepared by adding 1.0% by weight of the gelling agent, the shape did not appear to be broken. As a result, in the jelly powder raw material used for producing the jelly-like swallow food containing brown gruel, It is judged that it is appropriate to use 1 to 5% by weight based on the weight.

< Experimental Example 3> Brown Doodle Experiments on sterilization condition of jelly

In order to set sterilization conditions suitable for the jelly product type, the state of the jelly containing the brown gully prepared by the method of Example 1 and Comparative Example 5 was compared.

As a result, as shown in FIG. 3, in Example 1, a brown gourd-like jelly-like food prepared by sterilization in purified water at 90 ° C for 50 minutes was stored at room temperature for 3 months.

On the other hand, Comparative Example 5 was a brown gourd-like jelly-like swallow food prepared by sterilization in purified water at 85 ° C for 20 minutes. As a result of storage test at room temperature, swelling of the top of the product was observed after 3 days .

In other words, it was found that the soft-food using the brown gurus of the present invention can be stored for a long period of time because it is microbially safe when it is manufactured by sterilization at 80 to 90 ° C for 30 to 50 minutes.

< Experimental Example 4> Sensory setting test for a jelly-like soft food containing brown gruel 1

In order to mask specific odor and odor generated in the brown gourd powder and to set the proper sensory properties, it was found that in the case of the jelly-type jelly-like food containing brown gurd prepared by the method of Example 1, Comparative Example 6 and Comparative Example 7 Sensory evaluation was carried out.

The sensory test was performed by randomly selecting 15 panelists aged 20 to 50 years old to taste the brown gummy jelly prepared in Example 1, Comparative Example 6, and Comparative Example 7, and then taste, color, The 9 point scaling method was used for the degree of preference, and the results are shown in Table 1 below

division flavor color incense Texture Comprehensive likelihood Example 1 6.0 5.8 6.2 6.0 6.0 Comparative Example 6 5.8 5.6 5.8 6.0 5.8 Comparative Example 7 5.0 5.8 6.0 5.8 4.8

* Sensory test number (9: very good, 1: very bad)

Table 1 shows the average value of the sensory test for 15 panelists aged 20 to 50 years old. The brown jelly jelly prepared according to Example 1 produced by the present invention was manufactured by Comparative Example 6 and Comparative Example 7 Overall, the overall likelihood was better than the brown jelly jelly.

As shown in Table 1, it was confirmed that the taste, color, flavor and overall acceptability of the brown gummy jelly product prepared by adding the coffee concentrate and the coffee flavor were lower than those of Example 1, Was found to be lower than that of Example 1 in all the items.

That is, when comparing Example 1 prepared by adding the rice cake powder and the scorched rice cake, Comparative Example 6 prepared by adding the coffee concentrate and the coffee flavor, and Comparative Example 7 prepared by adding the mash flavor and the scent of incense, It has been confirmed that the addition of flavor powder or scorched rice flavor to brown gourd jelly can increase consumer's preference.

< Experimental Example 5> Brown ass Comparison of jelly status and sensory evaluation by powder particle size

The state of jelly containing brown gourd prepared by the method of Example 1, Comparative Example 8 and Comparative Example 9 and the sensory evaluation of the brown gourd powder were examined to examine the size of brown gourd powder suitable for the jelly product type.

The sensory evaluation was performed by randomly selecting 15 panelists aged 20 to 50 years old to evaluate the taste and morphology of the brown gourd jelly prepared in Example 1, Comparative Example 8 and Comparative Example 9, Table 2 shows

division Taste and form evaluation Example 1 It was easy to eat because of its softness. It was easy to eat because the ingredients were all mixed evenly, and there was no foreign body to chew, so it was very easy to eat. Comparative Example 8 It was tender to eat, but it is too soft and does not mix well. Comparative Example 9 Dysphagic dysphagia was not suitable for eating because it was not evenly mixed and submerged substances were produced and the function of chewing and swallowing was reduced.

As shown in Table 2, in the case of Example 1, it was found that the particle size of the brown gruel powder was suitable for producing jelly and at the same time, it was well suited for ingesting the dysphagia.

On the other hand, in the case of Comparative Example 8, the particles were too small, so that the powder was not uniformly mixed, and it was difficult to maintain the jelly shape. In Comparative Example 9, particles were too large, And difficulty in swallowing a swallow.

In order to prepare a jelly-type soft-drink food using the brown gurus of the present invention, it is preferable that the applied brown gurus powder has a particle size of 0.4 to 260.3 μm.

< Experimental Example 6> Brown Determination of the state and protein content of jelly by contents

In order to examine the content of brown gourd suitable for the jelly product type, the state of jelly containing brown gourd prepared by the method of Example 1, Comparative Example 10 and Comparative Example 11 and the content of the gelling protein suitable for the standard of the balanced nutrition for the patient Respectively.

The results are shown in Table 3 below

division Evaluation results Example 1 The basic jelly shape was maintained well and the protein content was 2.76g / 100g. Comparative Example 10 It was confirmed that the brown protein content was less than 4% by weight and the protein content did not meet the criteria of the balanced nutrition for patients. Comparative Example 11 It was difficult to form a jelly-like shape because the content of brown dough exceeded 10% by weight, and the sensory evaluation was evaluated to be very poor.

As shown in Table 3, in the case of Example 1, the content of brown gruel was 4 to 10% by weight, which was easy to form a jelly, and it was confirmed that the shape was also well maintained. In particular, the protein content was analyzed and found to be in accordance with the standard of balanced nutrition for patients.

On the other hand, in the case of Comparative Example 10, the content of brown dough was too small to be inadequate for the patient's balanced nutrition formula, and it was not suitable for use as a hospital treatment menu. In Comparative Example 11, the content of brown dough And it was found that it was difficult to prepare in a jelly form, and that it was sensually low and thus it was impossible to provide a sensual balanced nutritional supplement.

In order to prepare a jelly-type soft-drink food using brown gurus according to the present invention, the amount of brown gurus to be applied is preferably 4 to 10% by weight.

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 inventions. You can implement the examples. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims

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Maltodextrin, saccharides, starch, a gelling agent and a vitamin mineral mix to produce a jelly powder raw material;
A second step of mixing the brown gourd powder and the purified water and homogenizing them to prepare a jelly liquid raw material;
A third step of filtering the jelly liquid raw material produced in the second step to remove chitin from the brown gourd powder;
A fourth step of mixing the jelly liquid raw material from which the chitin is removed of the brown gruel powder produced in the third step and the raw jelly powder raw material prepared in the first step and then heating to prepare a mixture;
A fifth step of adding a liquid raw material for seasoning consisting of purified water, a rice cake powder, a rice cake flavor, an acidity adjusting agent, and purified water to the mixture prepared in the fourth step and mixing and then heating to prepare a jelly liquid;
A sixth step of filling the jelly solution prepared in the fifth step into a container,
And a seventh step of sterilizing the jelly liquid filled in step 6 and cooling the jelly liquid to prepare a jelly-like swallow food.
Process for the production of jelly - like soft - drink foods using brown.

9. The method of claim 8,
The raw material of the jelly powder produced in the first step may include 45 to 60 wt% of the maltodextrin, 30 to 40 wt% of the saccharide, 1 to 5 wt% of the starch, 1 to 5 wt% of the gelling agent, And 1 to 5% by weight of a mineral mix.
Process for the production of jelly - like soft - drink foods using brown.

9. The method of claim 8,
Wherein the jelly liquid raw material produced in the second step comprises 4 to 10% by weight of the brown gruel powder and 90 to 96% by weight of the purified water.
Process for the production of jelly - like soft - drink foods using brown.

9. The method of claim 8,
The liquid raw material used in the preparation of the jelly liquor in the fifth step is composed of 1 to 5 wt% of powdery rice cake, 1 to 5 wt% of rice cake, 1 to 10 wt% of an acidity adjusting agent, and 84 to 95 wt% of purified water sign,
Process for the production of jelly - like soft - drink foods using brown.

A process for producing a polyurethane foam, which is produced by the process of any one of claims 8 to 11,
A jelly-like young food using a brown duck.