Method for producing processed food of protaetia brevitarsis larvae having reduced stench

Abstract

The present invention discloses a method for producing a processed food of Protaetia brevitarsis larvae having a reduced stench by using powdered burdock leaf powder.

Description

Method for manufacturing processed white-spotted flower chafer larvae food with reduced off-flavor

[0001] The present invention relates to a method for producing processed food of white-spotted flower chafer larvae ("worms") with reduced off-flavor.

[0002] With the recent rapid economic development leading to a surge in demand for meat, the Food and Agriculture Organization of the United Nations (FAO) has proposed edible insects as a substitute for meat.

[0003] Edible insects generally have a high nutritional value, with a protein content of 40-70% on a dry basis, essential amino acids accounting for 46-96% of the total amino acid content, and minerals such as iron and zinc. In addition, they are rich in unsaturated fatty acids such as omega-3 and vitamin B, giving them high nutritional value. In addition, they have higher productivity than livestock such as cattle and pigs, and their total greenhouse gas emissions are very low, making them environmentally friendly (J Ecol Food Nutr 36:287-319, 1997; Korean J Food Nutr 28:813-820, 2015; Journal of Future Foods, 1(1):38-46, 2021). According to a 2020 global market survey (Global Market Insights), the global insect market is expected to grow rapidly and form a market worth 1.5 billion dollars (1.7505 trillion won) by 2026.

[0004] According to the current Food Code (Ministry of Food and Drug Safety's "Food Standards and Specifications"), edible insects include 10 species, including white silkworms, edible silkworms (larvae and pupae), grasshoppers, brown mealworms (larvae), white-spotted flower chafers (larvae), longicorn beetles (larvae), two-spotted crickets (adults), American giant mealworms (larvae), drone wasp pupae, and grasshoppers.

[0005] Among these, the white-spotted flower chafer larva (Protaetia brevitarsis) is a plant-eating insect belonging to the Coleoptera family of the Coleoptera order, which undergoes complete metamorphosis through egg, larva, pupa, and adult stages, and its larva has been called "gumbengi" or "jejo" in oriental medicine. Its total length is about 17-24 mm and it is distributed in Korea, Japan, Taiwan, China, and Europe. Adults emerge outdoors from early July and appear most frequently in early August, and the larvae mainly live in decomposed organic matter such as compost or haystacks, and overwinter as third-instar larvae until late October (J. Korea Soc. Food Sci. Nutr. 41:41-48, 2012; Korea J. Appl. Entomol. 44:283-286, 2005).

[0006] In the Compendium of Materia Medica, it is written that "Grasshopper treats bad blood, blood stasis, numbness, fractures, and symptoms of blood stasis in the sides that are hard and full and painful. It treats symptoms of blood stasis caused by broken or sprained bones." It also says that "It treats symptoms of blocked menstruation. It treats blood clots and relieves pain."

[0007] Scientific studies on the centipede include studies on the recovery effect of centipede extract on liver damage caused by ethanol or carbon tetrachloride (Korean Journal of Life Science 11(5):405~414, 2001), studies on the isolation of fatty acids with anticancer effects from centipede extract (Arives of Pharmacal Research, 30(3): 361~365, 2007), studies on the inhibitory effect of centipede extract on neuroinflammation (Journal of Life Science 29(10): 1096~1103, 2019), studies on the radioprotective effect of centipede extract on blood cells and prostate of male rats irradiated with Co-60 gamma rays (Journal of Radiological Science and Technology, 44(2), 117-122, 2021), and studies on the protection of macrophage death caused by cisplatin, a type of anticancer agent, by centipede extract. Studies on its effects have been reported (J Korean Soc Food Sci Nutr 51(12), 1252-1258, 2022), and patents have been applied for its immune-enhancing activity (Korean Patent Publication No. 2023-0099528), osteoarthritis-improving activity (Korean Patent Publication No. 2023-0091269), bone formation-promoting activity (Korean Patent Publication No. 2023-0089114), diabetes-improving activity (Korean Patent Publication No. 2023-0017010), anti-obesity activity (Korean Patent Publication No. 2021-0087906), insomnia and sleep disorder-improving activity (Korean Patent Publication No. 2022-0108323), and male prostate disease-improving activity (Korean Patent Publication No. 2022-0108321).

[0008] Based on the traditional Korean medical efficacy and scientific research on these earthworms, a variety of processed earthworm health supplements in pill, granule, and tablet forms are being sold. However, the unique off-flavor of these processed foods reduces consumer acceptance and rejection, leading to decreased sales and consumption.

[0009] There are patent applications for methods to improve the off-flavor of earthworms, including using ginseng sprouts (Korean Patent No. 2313184), deodeok (Korean Patent Publication No. 2022-0116696), lotus root (Korean Patent Publication No. 2021-0116696), gelatin coating (Korean Patent No. 2082115), brown rice, lingzhi (Korean Patent No. 1723206), black garlic, white peony root (Korean Patent No. 2428634), and citrus peel, rehmannia glutinosa (Korean Patent Publication No. 2022-0078256). However, these methods have the problem that since they use natural products in the form of extracts, it takes a lot of time and money to produce the extracts, and if the extraction yield is low, a large amount of natural products must be used.

[0010] The present invention discloses a method for manufacturing a processed earthworm food with reduced odor by utilizing powdered angelica leaves, etc.

[0011] The present invention provides a method for producing processed earthworm food with reduced off-flavor.

[0012] Other or specific purposes of the present invention will be presented below.

[0013] The present inventors, in order to discover a material that reduces the off-flavor of earthworms in processed earthworm foods, which causes strong rejection among consumers and is a problem in sales and consumption, first selected about 130 kinds of plant-based raw materials according to their own standards among the plant-based raw materials listed as raw materials that can be used in foods in Appendix 1 of the Food Code (Ministry of Food and Drug Safety Notice "Food Standards and Specifications"), and then secondly selected about 10 kinds of raw materials that seemed to be able to reduce the off-flavor of earthworms according to their own standards, and thirdly selected three kinds of earthworm leaves, Artemisia capillaris leaves, and Cheonggyul (unripe fruit of the Onju mandarin orange), which seemed to have a high off-flavor reduction effect. These were powdered, and this powder was added to earthworm powder and mixed to manufacture earthworm granules, pills, and tablets, and sensory evaluations were conducted on these pills or granules, and finally (i) earthworm leaf powder or (ii) earthworm leaf powder and Artemisia capillaris It was completed by confirming that a mixture of leaf powder and green tangerine powder is effective in removing the odor of earthworms.

[0014] Considering the above, the method for producing a white-spotted flower chafer larvae processed food with reduced off-flavor of the present invention comprises the steps of (a) adding (i) Angelica leaf powder or (ii) a mixture of Angelica leaf powder, Artemisia leaf powder, and green tangerine powder to a powdered earthworm, and adding purified water thereto to obtain a mixture, and (b) producing the mixture in the form of a pill, granule, or tablet.

[0015] In the method of the present invention, it is preferable that the earthworm powder be fasted for 3 days or more to induce the discharge of intestinal contents in order to enhance the effect of reducing the earthworm odor. In addition, it may be preferable to sterilize by boiling in boiling water for 1 to 10 minutes to remove foreign substances such as the earthworm epidermis and sterilize bacteria that may be breeding on the epidermis, etc. At this time, it may be preferable to add Angelica gigas leaves to the boiling water to enhance the effect of reducing the earthworm odor.

[0016] In addition, in the method of the present invention, the earthworms must be dried in order to manufacture the earthworm powder. The earthworm drying can be carried out by adopting any drying method known in the art, such as a natural drying method in a shaded or sunny place, a hot plate drying method, a hot air drying method, a vacuum drying method, etc., and can also be carried out by mixing these methods. For example, the drying can be carried out by a hot air drying method until the moisture content is about 20 to 30%, and then by a vacuum drying method. The vacuum drying method refers to a drying method that applies a pressure below atmospheric pressure so that evaporation or sublimation occurs at an evaporation temperature or sublimation temperature lower than the evaporation temperature or sublimation temperature under atmospheric pressure. When the vacuum drying method is used, the drying of the surface and interior of the earthworms is relatively uniform compared to the hot air drying method, and since the drying is carried out at a low temperature, the destruction of nutrients is minimized. This vacuum drying method is divided into a low-temperature reduced pressure drying method and a freeze drying method, and can be carried out using a commercially available low-temperature reduced pressure drying device or freeze drying device.

[0017] In addition, in the method of the present invention, powder of Angelica leaf, powder of Artemisia princeps leaf, powder of green tangerine, etc. can be dried by any drying method known in the art, such as natural drying, hot plate drying, hot air drying, vacuum drying, etc., for powder production.

[0018] In addition, in the method of the present invention, (i) Angelica leaf powder or (ii) a mixture of Angelica leaf powder, Artemisia princeps leaf powder, and citron powder may be added in an amount of 5 to 10 parts by weight based on 100 parts by weight of the Angelica powder, and particularly in an amount of 6 to 8 parts by weight when considering the examples below, in order to sufficiently reduce the odor of the earthworm.

[0019] In addition, in the method of the present invention, purified water (water) may be added in the range of 10 to 20 parts by weight based on 100 parts by weight of the earthworm powder for easy molding and manufacturing of pills, granules, and tablets, and when considering the examples below, it may be preferable to add it in the range of 12 to 18 parts by weight.

[0020] In addition, the method of the present invention may include a binder to facilitate the production of granules, pills, and tablets. Examples of such binders include natural binders such as guar gum, cellulose, gelatin, wheat flour, and starch, and synthetic binders such as sodium alginate, ammonium alginate, and potassium alginate.

[0021] In addition, in the method of the present invention, manufacturing in the form of granules, pills, or tablets can be accomplished using a commercially available granulator, pill maker, tablet press, etc.

[0022] In addition, in the method of the present invention, a sweetener, flavoring agent, preservative, emulsifier, acidulant, thickener, etc. known in the art may be added in an appropriate amount to the mixture to which the purified water of step (a) has been added in order to improve flavor, improve preservation properties, improve palatability, etc.

[0023] Sweeteners are used to impart an appropriate sweetness to foods, and both natural and synthetic sweeteners can be used in the food composition of the present invention. Preferably, a natural sweetener is used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose, and maltose.

[0024] Flavoring agents are used to enhance taste and aroma, and can be either natural or synthetic. Natural flavorings are preferred. When using natural flavoring agents, they can also enhance nutrition in addition to flavor. Natural flavoring agents include crushed fruits or vegetable extracts, crushed fruits or vegetable extracts, and the like. Specifically, it is obtained from cucumber, pumpkin, melon, watermelon, tomato, strawberry, eggplant, cabbage, spinach, lettuce, cabbage, celery, kale, asparagus, bamboo shoots, crown daisy, water parsley, radish, carrot, lotus root, burdock, taro, red pepper, garlic, green onion, onion, ginger, apple, pear, citrus fruits, persimmon, loquat, peach, plum, plum, apricot, cherry, ginkgo nut, jujube, grape, strawberry, fig, chestnut, walnut, pecan, macadamia, banana, pineapple, papaya, avocado, mango, kiwi, plum, etc., or green tea leaves, Polygonum multiflorum, bamboo leaves, cinnamon, chrysanthemum leaves, jasmine, pepper, mustard, wasabi, red pepper, garlic, onion, ginger, nutmeg, cinnamon, allspice, clove, laurel leaf, cardamom, It can be obtained from cumin, caraway, fennel, coriander, dill, sage, thyme, anise, turmeric, rosemary, oregano, mint, marjoram, prickly pear, saffron, etc. It can also be obtained from ginseng (red ginseng), bamboo shoots, aloe vera, ginkgo nut, etc. Natural flavors can be liquid concentrates or solid extracts. In some cases, synthetic flavors can be used, and synthetic flavors such as esters, alcohols, aldehydes, and terpenes can be used.

[0025] Preservatives that can be used include calcium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, EDTA (ethylenediaminetetraacetic acid), sorbitol, maltitol, xylitol, erythritol, isomalt, etc. Also, emulsifiers that can be used include acacia gum, carboxymethylcellulose, xanthan gum, pectin, etc. And acidulants that can be used include citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, etc. In addition to the purpose of improving taste, acidulants can be added to ensure that the food composition has an appropriate acidity for the purpose of inhibiting the growth of microorganisms. Thickeners that can be used include suspending agents, sedimentation agents, gelling agents, and puffing agents.

[0026] As described above, according to the present invention, a method for producing a processed white-spotted flower chafer larva food with reduced off-flavor can be provided.

[0027] The method of the present invention can effectively reduce the unpleasant odor of white-spotted flower chafer larvae, which cause strong rejection, by using powdered angelica leaves, etc., and has distinct advantages in terms of time, cost, biomass, etc. compared to cases where natural products in the form of extracts are used.

[0028] The present invention will be described below with reference to examples. However, the scope of the present invention is not limited to these examples.

[0029]

[0030] <Example> Manufacture of powdered granules, pills, and tablets of earthworm and sensory evaluation of off-flavor and taste

[0031] 1. Preparation of Angelica leaf powder, Artemisia princeps leaf powder, and green tangerine powder

[0032] The powder of Angelica gigas leaf was made by naturally drying the collected Angelica gigas leaves in the shade for 24 hours, then cutting them into pieces and drying them on a hot plate at 80-100℃ with stirring for 4 hours. After drying, they were powdered using a general household grinder.

[0033] The Artemisia princeps leaf powder was also naturally dried for 24 hours in the same manner as the above-mentioned Angelica leaf powder, then chopped and dried on a hot plate at 80-100℃ with stirring for 4 hours. After drying, it was pulverized using a general household grinder.

[0034] Green tangerines (immature Onju mandarin oranges) were cut into 2-3 cm pieces and naturally dried in the shade for 10 days. They were then further cut into small pieces and dried in a hot air dryer at 80-100℃ for 8 hours. After drying, they were powdered using a standard household grinder.

[0035] 2. Preparation of earthworm powder

[0036] Third-instar caterpillar larvae were purchased and acclimatized for 3 days by feeding them steam-sterilized fermented feed (oak sawdust, grass, rice straw), and then fasting them for 4 days to induce the evacuation of intestinal contents. They were then washed to remove foreign substances on the epidermis and boiled in boiling water for 1 minute to sterilize them. Next, the caterpillars were dried with hot air at 60-70℃ for 1 hour to remove moisture from the epidermis, frozen in a freezer for 24 hours, dried in a freeze dryer for 48 hours, and then powdered using a general household grinder.

[0037] 3. Manufacturing of earthworm granules, pills, and tablets

[0038] The above-mentioned powdered Angelica leaf, Artemisia princeps leaf, green tangerine powder, and earthworm powder were mixed with purified water as shown in Table 1 below, and earthworm granules, pills, or granules were manufactured using a granulator, pill maker, or tablet press.

[0039] Ingredients and contents (by weight) of the granules, pills or tablets of the earthworm. Classification: Angelica leaf powder, Artemisia princeps leaf powder, Citrus japonica powder, Earthworm powder, Tablets. Comparative examples---10015. Manufacturing example 17--10015. Manufacturing example 2-7-10015. Manufacturing example 3--710015. Manufacturing example 47*10015*. Mixture of the same weight ratio of Angelica princeps leaf powder, Artemisia princeps leaf powder and Citrus japonica powder.

[0040] 4. Sensory Evaluation of Flavor and Off-flavor The sensory evaluation agents conducted a blind test on the five types of earthworm granules mentioned above with 30 adult men and women between the ages of 20 and 50. The blind test was conducted by having each evaluator put the five types of granules in their mouths, drink water after 10 seconds, and swallow them, and then choose the one they preferred the most. The results were expressed as the number of people who chose the granules among the five types of earthworm granules as the most preferred.

[0041] For the wormwood pills and tablets, the same procedure was performed sequentially in the same manner as above after a one-week rest period.

[0042] Results of evaluation of preference for pills and granules (%) Classification Preference for pills (number of people) Preference for tablets (number of people) Comparison Example 0 people 1 person 1 person Manufacturing Example 111 people 11 people 10 people Manufacturing Example 22 people 2 people 3 people Manufacturing Example 32 people 3 people 4 people Manufacturing Example 415 people 13 people 12 people

[0043] The sensory evaluation results in the table above for the above-mentioned granules, pills, and tablets of the earthworm showed that in all evaluations of granules, pills, and tablets, the case where powdered Angelica leaf was used (Manufacturing Example 1) and the case where all of Angelica leaf powder, Artemisia princeps powder, and green tangerine powder were used (Manufacturing Example 5) were preferred, and the case where only Artemisia princeps powder or green tangerine powder was used showed relatively low preference. When a survey was conducted on the degree of off-flavor among agents who preferred Manufacturing Examples 1 and 5, 10 out of 11 agents who preferred granules of Manufacturing Example 1 (excluding 1 agent for granules), 11 out of 11 agents who preferred pills of Manufacturing Example 1, and 10 out of 10 agents who preferred tablets responded that there was no off-flavor at all. Among agents who preferred Manufacturing Example 5, 12 agents who preferred granules (excluding 3 agents), 12 agents who preferred pills (excluding 1 agent), and 12 agents who preferred tablets (none) responded that there was no off-flavor at all.

[0044] The present invention can be used as a functional food, health supplement, etc.

Claims

1. (a) a step of obtaining a mixture by adding (i) Angelica leaf powder or (ii) a mixture of Angelica leaf powder, Artemisia leaf powder, and green tangerine powder to the powder of earthworm, and adding purified water thereto; and (b) a step of manufacturing the mixture with the purified water in the form of a pill, granule or tablet; A method for manufacturing processed white-spotted flower chafer larvae food with reduced off-flavor.

2. In paragraph 1, The above-mentioned earthworm powder is a method obtained by drying and powdering earthworms that have been fasted for more than three days to induce discharge of intestinal contents.

3. In paragraph 1, A method characterized in that the above-mentioned powder of earthworm, powder of angelica tree leaves, powder of mugwort leaves or powder of green tangerine is dried by at least one of a natural drying method in a shaded or sunny place, a hot plate drying method, a hot air drying method and a vacuum drying method.

4. In paragraph 1, A method characterized in that the above (i) Angelica leaf powder or (ii) a mixture of Angelica leaf powder, Artemisia princeps leaf powder, and green tangerine powder is added in a range of 3 to 10 parts by weight based on 100 parts by weight of the earthworm powder.

5. In paragraph 1, A method characterized in that at least one of a sweetener, a flavoring agent, a preservative, an emulsifier, an acidulant, and a thickening agent is additionally added to the mixture to which the purified water of step (a) has been added.