번데기의 식품용도개발(食品用途開發)에 관(關)한 연구(硏究)

Studies on the development of cocoon pupas for food materials

번데기의 식품용달개발(食品用達開發)을 위해 몇가지 실험(實驗)을 하여 다음과 같은 결과를 얻었다. 1. 번데기의 이취(異臭)는 지방분(脂肪分)의 추출(抽出)로 제거(除去)할 수 있었다. 그 최적조건(最適條件)은 끊는 n-hexane으로 1시간조리(時關處理)하는 것이었다. 2. 실온(室溫)으로 방치(放置)한 번데기의 일반세균수(一般細菌數)는 6일(日)까지는 현저한 증가(增加)를 보이지 않았으며 균수(藝數)$10^8$을 초과하지 않아도 부패(腐敗)하여 식용(食用)하기 어렵게 되었다. 3. 강화가공용(强化加工用)의 탈지(脫脂)번데기는 수분(水分) 1.3%, 조단백(組蛋白) 76.0%, 조지방(組脂肪) 0.8%, 조회분(組灰分) 4.8%의 조성(組成)을 가졌다. 4. 제취목적(除臭目的)으로 alkali 처리(處理)를 하였으나 별(別)로 효과(效果)를 인정할 수 없었다. 5. 번데기의 脂肪酸組成은 myristic acid 0.35%, palmitic acid 20.90%, palmitoleic acid 0.50%, stearic acid 7.11%, oleic acid 32.20%, linoleic acid 6.48%, linolenic acid 30.31%였다.

These experiments were made to investigate the characteristics of cocoon pupas. The proximate composition and fatty acids were analyzed. In order to eliminate the unfavorable odor of cocoon pupas, alkaline treatment and extraction of fat were conducted. The results were as follows. 1) The unfavorable odor can be eliminated through the extraction of fat. Boiling with n-hexane for 1 hour was the best. 2) The cocoon pupas were contaminated with $10^8$ bacterial counts/g at the first eating state. When they were stored at room temperature for 6 days, bacterial counts did not increase inure than $10^8$, but they were putrefacted with bad odor. 3) The powder of defatted cocoon pupas prepared for food material contained around 1.3% moisture, 76.0% protein, 0.8% crude fat, and 4.8% ash. 4) It was not efficient to eliminate unfavorable odor by alkaline treatment. 5) The fatty acids of cocoon pupas are composed of 0.35% myristic acid, 20.90% palmitic acid, 0.5% palmitoleic acid, 7.11% stearic acid, 32.20% oleic acid, 5.48% linoleic acid and 30.31% linolenic acid.