Edible Products Derived from Insect Protein, and Processes for Making Same
AssigneeBoard of Supervisors of Louisiana State University and Agricultural and Mechanical College
InventorsElio Villasmil Gonzalez, Witoon Prinyawiwatkul
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Abstract
A process and product obtainable by acid hydrolysis of insects, for example from cricket powder. As one application, an acid hydrolysis product made from powdered crickets may be used as a seasoning sauce resembling soy sauce. The insect powder is hydrolyzed with acid, followed by neutralization, and optionally clarification. In comparison to the typical production of soy sauce, the acid hydrolysis procedure uses insect protein as the main substrate or even the sole substrate. The flavor of soy sauce-like products made from acid-hydrolyzed cricket protein results from a complex combination of compounds generated by the reactions.
Claims10
A method for preparing an edible composition from insect protein, comprising the steps of:
- (a) hydrolyzing the insect protein by reacting the protein with water at an acid concentration of 1 N or greater, at a temperature 85° C. or greater, for a time 2 hours or longer;
- and
- (b) cooling the reaction mixture to a temperature of 40° C. or lower, and raising the pH of the reaction mixture to a level acceptable for an edible composition.
Dependencies are inferred from the claim text.