Mealworm spread
AssigneeEcodelys
InventorsMarc Lacroix, Charles Emond
Life of this patent
Estimating the term…
Abstract
A mealworm larvae protein spread is prepared by reheating blanched larvae. A pulp and a first separated liquid fraction produced by placing the reheated blanched larvae in a juice extractor are then separated. The pulp is mixed with boiling water, creating a diluted pulp. The diluted pulp is pulverized, preferably using a high shear mixer, until it acquires a homogeneous texture and color. A second extraction is performed producing a second separated liquid fraction. The first separated liquid fraction and the second separated liquid fraction are combined, producing the mealworm larvae protein juice which may then be cooked with butter, egg yolks and dry ingredients to produce the mealworm larvae protein spread.
Claims11
A process to prepare a mealworm larvae protein juice, which comprises the steps of:
- a. reheat the larvae until the larvae reach an internal temperature between 60° C. and 85° C.;
- b. extracting a pulp and a first separated liquid fraction from the larvae.
A method for preparing a mealworm larvae protein spread comprising:
- a) combining the mealworm larvae protein juice of any one of claims 1 to 6 with a liquid additive in a cooking vessel to create a content;
- b) adding dry ingredients to the content of the cooking vessel;
- c) heating the content of the cooking vessel;
- d) incorporating butter and at least one egg yolk to the content of the cooking vessel;
- and
- e) stirring the content to smooth the content of the cooking vessel without adding air to the content.
The method of claim 7 further comprising:
- a) heating the content to a temperature ranging from preferably between 60° C. to 85° C.
- b) placing the content in a jar designed for sterilization;
- and
- c) sterilizing in an autoclave the jar to obtain a lethal factor (FO value) of at least 3.5 at either 5, 10 and 15 psi and adjusting the time accordingly.
- or
- a) heating the content to a temperature of about 72° C.
- b) placing the content in a flexible container typically made of plastic and cardboard;
- and
- c) pasteurizing under high pressure (HPP).
The method of claim 8 wherein the dry ingredients comprise at least one of:
- a protein source selected from the group consisting of a soy protein product, a whey protein concentrate powder, yellow pea protein and faba beans protein, rennet casein, sodium caseinate, and/or milk powder;
- a starch selected from the group consisting of pea starch, rice flour, tapioca starch, corn starch and potato starch;
- a gelling agent selected from the group consisting of alginate, pectin, carrageenan, gelatin, gellan and agar;
- and
- a flavoring additive selected from the group consisting of salt, garlic powder, onion powder, spices, natural flavor, pepper, pink pepper, rosemary, and fine herbs.
The method of claim 9 wherein the liquid additive is at least one of water, wine, beer, cream and milk.
A mealworm larvae protein spread made from the method of any one of claims 7 to 10.
The mealworm larvae protein spread of claim 11, further comprising at least one of yellow beans, dry beans, tapioca starch, corn starch, potato starch, salt, garlic powder, spices, natural flavor, pepper, pink pepper, agar and food coloring.
Dependencies are inferred from the claim text.