평균 수명의 증가에 따라 총인구 중 고령자의 인구 비율이 점차로 많아지는 사회 현상이 전 세계적으로 일어나고 있다. 이와 더불어 고령친화식품에 대한 요구도가 세계적으로 증가하고 있으며 선진국을 중심으로 고령자 맞춤형 건강 기능성 식품 시장이 성장하고 있고, 이와 관련된 연구가 활발히 이뤄지고 있다.
한편, 최근 식용곤충이 새로운 건강 기능성 식품원료로 주목받고 있으며, 국내에서도 예전부터 식용곤충을 섭취하고 있었다는 기록이 있다. 식용곤충에는 체내에서 합성할 수 없는 9종의 필수 아미노산을 다량 함유하고 있으며, 불포화지방산이 풍부하고, 칼륨, 인, 마그네슘과 같은 무기질 등 다양한 영양성분이 포함되어 있다. 식용곤충 중 흰점박이꽃무지는 2017년 식품의약품안전처에 의해 섭취 가능한 식품으로 등록되었으며 간 기능 개선 효과, 항혈전 효과, 항산화 활성 등의 기능에 도움이 된다는 연구가 보고되고 있다. 그러나 흰점박이꽃무지 유충을 이용한 식품개발에 관한 연구는 아직 부족한 실정이다.
따라서 본 연구에서는 흰점박이꽃무지 유충의 지방산 조성과 항산화 활성을 분석하고 흰점박이꽃무지 유충을 첨가한 돈육 패티를 제조하고자 하였다. 이때 고령친화식품 한국산업표준 단계별 KS에 부합하도록 제조하였으며, 4차 산업학명 시대의 대표적인 기술인 3D Food printer를 이용하여 고령친화식품의 다양한 응용 가능성을 제시하고자 하였다.
흰점박이꽃무지 유충에서 포화지방산 10종 및 불포화지방산 13종이 검출되었으며, 그중 올레산은 혈중 고밀도 지질 단백질 함량을 높이고 저밀도 지질 단백질의 함량을 낮추어 콜레스테롤 수치를 조절하여 심혈관계 질환을 예방할 수 있는 기능을 하고 있다고 보고되고 있다. 항산화 활성 중 총 페놀 함량은 2.65 mg GAE/g, 총 플라보노이드 함량은 1.58 mg RU/g 으로 측정되었으며, DPPH 소거 활성은 161.91 μg/mL, ABTS 소거 활성은 800.03 μg/mL, FRAP 1190 μg/mL, 환원력은 419.27 μg/mL로 나타나, 흰점박이꽃무지 유충에 항산화 활성이 있음을 확인하였다.
이에 본 연구에서는 흰점박이꽃무지 유충 첨가 돈육 패티를 제조하고자 하였으며, 선행논문을 참고하여 예비실험을 통해 흰점박이꽃무지 유충을 0%, 5%, 10%, 15%, 20%, 25% 첨가한 후, 관능평가를 통해 흰점박이꽃무지 유충 첨가 비율을 결정하였다. 흰점박이꽃무지 유충을 20% 첨가한 패티에서 가장 높은 기호도를 보였으며, 이를 고령친화식품의 물성 기준을 충족하기 위해 곱게 간 후, 수분과 젤라틴으로 경도를 조절하였다. 이때, 젤라틴을 농도별로 첨가하여 경도 시험법을 이용해 고령친화식품 한국산업표준 기준 1, 2, 3단계를 충족하도록 하였으며, 젤라틴 함량과 경도 간의 회귀분석을 통해 회귀식을 도출하였다. 1단계는 젤라틴 함량 5.82% 이하, 2단계는 젤라틴 함량 5.82 ~ 7.67%, 3단계는 젤라틴 함량 7.62 ~ 35.49%로 나타났다.
최적화된 저작·연하 용이 무스 타입 흰점박이꽃무지 유충 첨가 돈육 패티에 대한 기호도 조사를 위해, 고령친화식품 물성 2단계에 맞춘 무스 타입 흰점박이꽃무지 유충 첨가 돈육패티를 제조하여 고령자를 대상으로 소비자 관능평가를 진행하였으며, 고소한 맛에 대한 기호도가 가장 높은 것으로 나타났다. 이상의 결과를 통해 고령친화식품 물성 2단계에 맞춘 무스 타입 흰점박이꽃무지 유충 첨가 돈육패티를 3D Food Printer로 출력하여 고령친화식품의 3D Food printer로의 이용 가능성을 확신할 수 있었다.

Due to aging, which is a global phenomenon, demand and interest in health and food are increasing. It is known that various diseases (cancer, heart disease, Alzheimer''s, etc.) of modern people are caused and promoted by active oxygen in the body and peroxidation prices of food due to the development of medicine and prolongation of lifespan. There is an increasing interest in health functional natural food ingredients that have no side effects than drugs that are available and can be safely consumed in the long term. Accordingly, the demand for aged-friendly foods containing functionalities that can prevent diseases is increasing globally, and the market for health functional foods is growing in developed countries, and related research is actively increasing.
Edible insects are currently attracting attention, and there is a record that domestically, edible insects have been consumed for a long time. Edible insects contain a large amount of 9 essential amino acids that cannot be synthesized in the body, are rich in unsaturated fatty acids, and contain various nutrients such as minerals such as potassium, phosphorus, and magnesium. Protaetia brevitarsis larvae was registered as an edible insect by the Ministry of Food and Drug Safety in 2017, and studies have been reported that it is helpful in functions such as liver function improvement, antithrombotic effect, and antioxidant activity. However, research on food development using Protaetia brevitarsis larva is still insufficient.
Therefore, in this study, the fatty acid composition and antioxidant activity of white spotted radish larvae were analyzed, and sensory evaluation was performed by preparing pork patties with white spotted radish larvae. In addition, the hardness test method was used to meet the needs of consumers for functional aged-friendly foods, and was manufactured in accordance with the 3rd stage of KS, the Korean industrial standard physical property standard. In addition, using the 3D food printer, a representative technology of the 4th industrial scientific name era, various application possibilities of aged-friendly food were presented.
The general composition and physicochemical properties of the white spotted flower plain larva were confirmed. To confirm the functionality of the white spotted flower plain larva, the fatty acid composition and antioxidant activity were confirmed by powdering. The fatty acid composition of 70% extract of grape-dried white spotted flower plain larva at -80 is 10 saturated fatty acids, 13 fatty acids 10 fatty acids, 13 fatty acids lower the level of low blood lipoprotein and regulate the level of low density lipoprotein cardiovascular disease The most reported oleic acid-containing verification procedure that has the ability to prevent it. The antioxidant activity is as follows. Total phenolic walk is 2.65mg GAE/g, total flavonoid walk is 1.58mg RU/g. DPPH radical scavenging activity is 161.91μg/mL, ABTS radical scavenging activity is 800.03μg/mL, FRAP analysis is 1190μg/mL, reducing power is 419.27μg/mL
For pork patties with Protaetia brevitarsis larvae, refer to previous papers, and through preliminary experiments, frozen Protaetia brevitarsis larvae were 0%(P0), 5%(P1), 10%(P2), 15%(P3), 20 % (P4), 25% (P5) were added. Through sensory evaluation, the addition ratio of white spotted radish larvae was determined (P4), and the moisture content and seasoning ratio were adjusted to meet the physical property standards of senior-friendly foods. Gelatin was added for each concentration to meet the Korean Industrial Standard KS 1,2,3 steps for elderly-friendly foods using the hardness test method. A regression equation was derived through a regression analysis between gelatin content and hardness, and the first step was less than 5.82% gelatin content, the second step was 5.82 ~ 7.67% gelatin content, and the third step was 7.62 ~ 35.49% gelatin content. Pork patties with white spotted flower radish larvae added to the physical properties of the elderly-friendly food were prepared in the form of mousse, and consumer sensory evaluation was conducted for the elderly, and the preference for savory taste was found to be the highest. In addition, by applying this to 3D food printer, it suggested the possibility of using senior-friendly food as food printer.
Through the above studies, the availability of edible insects was expanded by adding Protaetia brevitarsis larvae to pork patties. In addition, by adjusting the gelatin and water content, the hardness test method and regression analysis were conducted to meet the KS 1, 2 and 3 steps of the Korean industry standard aged-friendly food. Finally, the possibility of application of senior-friendly food was suggested by using this in a 3D food printer.