Korean journal of applied entomology (한국응용곤충학회지)

Korean Society of Applied Entomology (한국응용곤충학회)
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New Processing Technology For Steamed-mature Silkworms (HongJam) to Reduce Production Costs: Employing a High-Speed Homogenization and Spray Drying Protocol

생산비용 절감을 위한 익힌숙잠(홍잠, 弘蠶) 신 가공기술: 초고속 균질화와 분무건조 활용법

  • Kee-Young, Kim (Department of Sericulture, National Institute of Agricultural Science) ;
  • Phoung, Nguyen (Ilsong Institute of Life Science, Hallym University) ;
  • Nam-Suk, Kim (Department of Sericulture, National Institute of Agricultural Science) ;
  • Sang-Kug, Kang (Department of Sericulture, National Institute of Agricultural Science) ;
  • Yoo, Hee, Kim (Ilsong Institute of Life Science, Hallym University) ;
  • Young Ho, Koh (Ilsong Institute of Life Science, Hallym University)
  • 김기영 (국립농업과학원 농업생물부 산업곤충잠사과) ;
  • 푸엉 뉴엔 (한림대학교 일송생명과학 연구소) ;
  • 김남숙 (국립농업과학원 농업생물부 산업곤충잠사과) ;
  • 강상국 (국립농업과학원 농업생물부 산업곤충잠사과) ;
  • 김유희 (한림대학교 일송생명과학 연구소) ;
  • 고영호 (한림대학교 일송생명과학 연구소)
  • Received : 2022.10.13
  • Accepted : 2022.11.28
  • Published : 2022.12.01
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Abstract

Produced by steaming mature silkworms, HongJam is a natural functional food with various health-promoting effects. The current standard HongJam production protocol involves freezing and freeze-drying steamed mature silkworms for convenient long-term storage and/or selling it to customers. However, freeze-drying HongJam requires a range of processes and costs, which have contributed to its high resale value. In this study, we found that the cost of manufacturing HongJam powder could be reduced by homogenizing steamed mature silkworms using a high-speed blender and digital homogenizer, followed by spray drying. After the homogenized HongJam solution was digested by directly adding food-graded proteases, food-graded protease-digested homogenized HongJam solution was spray-dried. Food-graded digested protease or non-digested homogenized HongJam solutions could be used to produce food for special medical use for patients with general or specific diseases. This more efficient HongJam processing protocol proposed in this study can facilitate the development of sericulture farms and related industries by reducing the production costs of HongJam and its associated products.

홍잠은 숙잠(熟蠶)을 수증기로 익혀서 인간이 섭취할 수 있도록 제조한 다양한 건강 증진 효과가 있는 천연 건강 식품이다. 현재 표준 제조방법은 수증기로 찐 홍잠을 보관과 판매의 편의를 위하여 급속 냉동하여 동결 건조를 진행하는 것이다. 그런데, 홍잠을 동결 건조하는 과정은 많은 시간과 비용을 필요로 하여 홍잠 제품 가격의 인상 요인으로 작용하고 있다. 본 연구에서는 홍잠을 수증기로 찐 후 바로 균질 액으로 제조하여 분무 건조하면 분말 제조 비용을 절감할 수 있음을 발견하였다. 그리고 홍잠 균질 액에 식용 단백질 분해 효소를 첨가하여 분해시킨 후, 단 1회의 분무 건조로 제품을 제조할 수 있는 방법을 개발하였다. 특히 홍잠 균질 액이나 효소 분해 홍잠 균질 액은 바로 액상이나 젤리 형태로 일반 또는 환자용 특수 의료 용도 식품에 활용이 가능함을 보여주었다. 본 연구에서는 생산비용이 감소된 홍잠의 가공 방법을 제안하며 이는 제품 생성의 단가를 낮추어 제품의 대중화와 양잠 농가의 연관산업 육성을 불러올 것으로 기대된다.

Keywords

Acknowledgement

본 연구는 2022년도 농촌진흥청 공동연구사업(바이오 그린연계 농생명혁신기술개발) 지원사업에 의해 이루어진 것임(연구비 번호: PJ015659012022).

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