JP2023075640A - Method for producing cricket oil/fat, cricket oil/fat and cricket-derived powder composition - Google Patents
Method for producing cricket oil/fat, cricket oil/fat and cricket-derived powder composition Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 title claims description 11
- 241000238814 Orthoptera Species 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000010298 pulverizing process Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000003825 pressing Methods 0.000 abstract description 6
- 239000003921 oil Substances 0.000 description 16
- 235000019645 odor Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 235000014593 oils and fats Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 238000000227 grinding Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 241000238818 Acheta domesticus Species 0.000 description 1
- 206010001497 Agitation Diseases 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- CXRFDZFCGOPDTD-UHFFFAOYSA-M Cetrimide Chemical compound [Br-].CCCCCCCCCCCCCC[N+](C)(C)C CXRFDZFCGOPDTD-UHFFFAOYSA-M 0.000 description 1
- 241000595570 Gryllus campestris Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
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- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、昆虫の加工処理方法、とりわけコオロギの加工処理において得られる油脂の製造方法、及びこれにより得られるコオロギ油脂並びにコオロギ由来の粉末組成物に関する。 TECHNICAL FIELD The present invention relates to a method for processing insects, particularly to a method for producing oils and fats obtained in the processing of crickets, and to cricket oils and fats obtained thereby and powder compositions derived from crickets.
２０１３年ＦＡＯ（国際連合食糧農業機関）が「Edible Insects : Future Prospects for Food and Feed Security」を発表して以降、昆虫食への注目度は高まりをみせている。ＳＤＧｓが叫ばれる中、人口増加、環境負荷、食料の安定供給等の観点から、昆虫食はこれらの課題に対する有効な解の一つとして認識され始めている。 Since the FAO (Food and Agriculture Organization of the United Nations) published "Edible Insects: Future Prospects for Food and Feed Security" in 2013, the interest in eating insects has increased. While SDGs are being called out, insect food is beginning to be recognized as one of the effective solutions to these problems from the viewpoint of population increase, environmental load, stable food supply, etc.
昆虫食が注目されるもう一つの側面として、栄養的な効率と品質が挙げられる。ウシ、ブタといった家畜動物と対比しても、可食部の比率が高い他、その栄養成分としても高タンパク、低脂質であると言われる。加えて得られる脂肪酸には良質な不飽和脂肪酸が他の動物性油と対比して多く含まれているとされている。 Another important aspect of entomophagy is its nutritional efficiency and quality. Compared to livestock animals such as cows and pigs, they have a high proportion of edible parts and are said to be high in protein and low in fat as nutritional components. In addition, it is said that the obtained fatty acid contains a large amount of high-quality unsaturated fatty acids as compared with other animal oils.
昆虫食の具体的な態様として、粉末化処理することが知られている。粉末化処理の手法として、殺し、圧搾して圧搾塊を得て、乾燥させ、その圧搾塊を挽きつぶす手法が開示されている（特許文献１）。或いは、従前より昆虫の臭みが課題となっているところ、食用昆虫を粗くカットし、水またはエタノールを加えて攪拌し、ｐＨ調整剤を加えた後に加熱し、その後固液分離する手法が開示されている（特許文献２）。 Powdering is known as a specific mode of eating insects. As a method of pulverization treatment, a method of slaughtering, pressing to obtain pressed lumps, drying, and grinding the pressed lumps is disclosed (Patent Document 1). Alternatively, where the odor of insects has long been a problem, a method has been disclosed in which edible insects are roughly cut, water or ethanol is added, the mixture is stirred, a pH adjuster is added, the mixture is heated, and then solid-liquid separation is performed. (Patent Document 2).
しかし特許文献１ないし特許文献２に記載の手法では、本来有用とされる昆虫に含まれる良質な油脂を適切に抽出することができない。また昆虫の臭みを低減する必要はあるにしても、特許文献２においてはｐＨ調整剤を添加しており、純粋に昆虫由来の組成物を得ることができない。また、いずれの手法においても、臭いや風味悪化のもととなる糞や養殖途中で生じた死骸といった不純物を取り除くことができなかった。 However, the methods described in Patent Documents 1 and 2 cannot appropriately extract good-quality oils and fats contained in insects, which are originally considered useful. Moreover, although it is necessary to reduce the odor of insects, in Patent Document 2, a pH adjuster is added, and a composition purely derived from insects cannot be obtained. In addition, none of the methods can remove impurities such as excrement and carcasses generated during aquaculture, which cause deterioration of odor and flavor.
そこで本発明では、養殖した昆虫由来の食用粉末を製造するに際して良質な油脂も有効に抽出することができる、油脂の製造方法を提示することを課題とする。 Therefore, an object of the present invention is to provide a method for producing oils and fats that can effectively extract good-quality oils and fats when producing edible powders derived from cultured insects.
上記課題を解決すべく、本発明者は以下を提示する。 In order to solve the above problems, the inventor presents the following.
以下の工程を有することを特徴とする、コオロギ油脂の製造方法。
１）コオロギを断食させる工程
２）コオロギを冷凍処理する工程
３）コオロギ表面を水洗いする工程
４）コオロギを乾燥する工程
５）コオロギを粉末化する工程
６）前記粉末を加圧し油分を圧搾する工程
A method for producing cricket oil and fat, characterized by having the following steps.
1) Process of fasting crickets 2) Process of freezing crickets 3) Process of washing cricket surfaces with water 4) Process of drying crickets 5) Process of pulverizing crickets 6) Process of pressurizing the powder and squeezing the oil content.
ここで「コオロギ」とは、昆虫綱直翅目剣弁亜目コオロギ上科の総称であり、具体的には、ヨーロッパイエコオロギ、タイワンオオコオロギ、ジャマイカンフィールドコオロギ、フタホシコオロギなどが挙げられるが、油脂分含有量など、その成分特性上フタホシコオロギが本製造方法に適している。また、上記工程で油分を抽出した残渣を、更に粉末化することで、コオロギ由来の粉末状組成物を得ることもできる。 Here, the term "cricket" is a general term for the superfamily Cricket superfamily of the Insecta Orthoptera, Tempetal suborder, and specifically includes the European house cricket, the Taiwan cricket, the Jamaican field cricket, and the Bactrian cricket. Due to its component characteristics, such as its content, the cricket is suitable for this production method. In addition, a powdery composition derived from crickets can be obtained by further pulverizing the residue obtained by extracting the oil in the above step.
「冷凍処理」とは、コオロギを低温下にて殺すことをいう。「水洗い」としては、冷凍殺処理を行ったコオロギを、水道水を貯留した容器内に静置した後、攪拌処理を行う。「乾燥」としては、熱風乾燥、天日乾燥、接触乾燥、赤外線乾燥など採用し得るが、処理の手間及びコストの観点から熱風乾燥を採用し得る。 "Freezing treatment" refers to killing crickets at low temperatures. As for the "washing", the crickets subjected to the cryokilling treatment are placed still in a container containing tap water, and then agitation treatment is performed. As "drying", hot air drying, sun drying, contact drying, infrared drying, etc. can be used, but hot air drying can be used from the viewpoint of processing time and cost.
「粉末化」とは、乾燥したコオロギの体躯を粉砕器（ミキサー）にかけて粉状にすることをいう。また「加圧」とは、得られたコオロギ粉末をプレス機にて圧搾することをいう。 "Powderization" refers to powdering the dried cricket body with a pulverizer (mixer). The term "pressurization" means pressing the obtained cricket powder with a press.
本発明にかかるコオロギ油脂の製造方法によれば、養殖した昆虫を殺処分し食用に粉末処理する過程において、臭いなど品質の低下となる不純物を低減させつつ良質な油脂も有効に抽出することができる。 According to the method for producing cricket oil and fat according to the present invention, in the process of slaughtering cultured insects and processing them into powder for food, it is possible to effectively extract high-quality oil and fat while reducing impurities such as odors that reduce quality. can.
以下、実施例を挙げて本発明を更に具体的に説明する。なお、本発明は以下の実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples. In addition, the present invention is not limited to the following examples.
［実施例１］
図１は、本発明にかかる油脂製造方法の工程を示すフローである。以下順に説明する。
（ステップＳ１：断食）処理対象とするコオロギ（フタホシコオロギ）は、生後約５０日の養殖を経た成虫である。養殖用のケースで管理されているコオロギに餌、水を与えない状態で２４時間経過させる。これは殺処分前に排泄を完了させ、最終的な生成物（パウダー、オイル）の臭いを低減させるためである。
[Example 1]
FIG. 1 is a flow showing the steps of the method for producing fats and oils according to the present invention. They will be explained in order below.
(Step S1: Fasting) A cricket to be treated (Petal cricket) is an adult that has been cultured for about 50 days after birth. For 24 hours, the crickets managed in the farming case are allowed to pass without being fed or watered. This is to allow defecation to be completed before culling and to reduce the odor of the final product (powder, oil).
（ステップＳ２：冷凍）次に、生きた状態のコオロギを冷凍用のケースに移し替えた後、ケースごと冷凍庫に入れ、冷凍殺処分を行う（マイナス１６℃、１～２時間程度）。薬品や調整剤等を用いずに冷凍殺処分とすることで、不純物を含ませることなく処理を行うことができる。その結果、コオロギが本来有する風味を損なうことがない。 (Step S2: Freezing) Next, after the live crickets are transferred to a freezing case, they are placed in a freezer together with the case and slaughtered by freezing (minus 16°C, about 1 to 2 hours). By freezing and slaughtering without using chemicals, conditioners, etc., it is possible to process without containing impurities. As a result, the original flavor of crickets is not spoiled.
（ステップＳ３：洗浄）次に、冷凍されたコオロギを、水道水を貯留した容器内に移し、１０分静置する。そののち、体躯が崩れない程度に手又は攪拌棒といった攪拌器具にてかき混ぜることでゆるやかに攪拌処理を行い、体表面に付着している糞や異物を除去する。体躯が崩れてしまうとそこから内容物が漏れてしまい好ましくない。ここで「ゆるやかに」とは、冷凍されたコオロギを破損することがない程度の攪拌速度及び強度で、という意味である。このように、体躯の形状を保持した状態での洗浄方法を取ることにより、コオロギの形状を保持しつつその外表面に付着した不純物を取り除くことができ、得られる組成物（オイル、パウダー）における臭い等の品質低下を防ぐことができる。攪拌処理が終わったらざるで水から揚げ、軽く水切りをして乾燥用トレーにコオロギを敷く。 (Step S3: Washing) Next, the frozen crickets are transferred into a container containing tap water and allowed to stand for 10 minutes. After that, they are gently stirred by hand or with a stirrer such as a stirring rod to the extent that their bodies do not collapse, and feces and foreign substances adhering to the body surface are removed. If the body collapses, the contents will leak from there, which is not desirable. Here, "gently" means that the stirring speed and intensity are such that the frozen crickets are not damaged. In this way, by adopting a washing method while maintaining the shape of the body, it is possible to remove impurities adhering to the outer surface of the cricket while maintaining the shape of the cricket. Quality deterioration such as odor can be prevented. After the stirring process is over, remove the water from the water with a colander, lightly drain the water, and lay the crickets on a drying tray.
（ステップS４：乾燥）コオロギ同士が極力重ならないようにトレーに敷いた状態で、乾燥機（大紀産業株式会社製「電気食品乾燥機 E-7Hプレミアム」）に投入する。７０℃の熱風乾燥を８時間行う。乾燥が終了したら室温になるまで放置する。本実施例では乾燥機内で１６時間放置し、室温までゆるやかに品温を下げる。 (Step S4: Drying) Put the crickets into a dryer ("Electric food dryer E-7H Premium" manufactured by Taiki Sangyo Co., Ltd.) in a state where the crickets are laid on a tray so as not to overlap each other as much as possible. Hot air drying at 70° C. is performed for 8 hours. After drying, leave it at room temperature. In this example, the product is left in the dryer for 16 hours to slowly lower the product temperature to room temperature.
（ステップＳ５：粉砕）次に、乾燥したコオロギをミキサー（大紀産業製「中型粉砕機スピードミルMS-20」）に投入し、粉末の粒度が 100メッシュ(150μm)になるよう、１分間粉砕して一次粉末を得る。この一次粉末には、コオロギ由来の油分が保持されている。 (Step S5: Pulverization) Next, the dried crickets are put into a mixer (“Medium-sized pulverizer speed mill MS-20” manufactured by Taiki Sangyo Co., Ltd.) and pulverized for 1 minute so that the particle size of the powder becomes 100 mesh (150 μm). to obtain a primary powder. The primary powder retains cricket-derived oil.
（ステップＳ６：搾油）得られた一次粉末をトレーに取り出し、フィルターに投入する。フィルターをろ過布に投入し、プレス機（株式会社サン精機製「直圧式電動搾油機 KT23-160ELB」）にて圧搾を行う。圧搾は、８０ＭＰａで５分加圧を複数回行う。コオロギにはもともと含有されている油分が少ないところ、複数回行うことによりくまなく油分を抽出することができる。この圧搾処理により一次粉末から油分が抽出される。乾燥処理、粉砕処理を経た一次粉末を圧搾処理する工程とすることによりハンドリング性も向上する。油分が取り除かれた組成物（残渣）は加圧により砂糖菓子状になっている。この組成物をさらにミキサーにて２分間、３回粉砕処理を行い二次粉末を得る。得られた二次粉末は一時粉末よりも粒度の細かい粉末状組成物となり、油分が一定程度除去されており、組成物中のタンパク質割合が潤沢な食用パウダーとして供することができる。
(Step S6: Oil Expression) The obtained primary powder is taken out on a tray and put into a filter. The filter is put into the filter cloth and pressed with a press machine (Sun Seiki Co., Ltd. "Direct pressure electric oil extractor KT23-160ELB"). Pressing is performed multiple times at 80 MPa for 5 minutes. Since crickets originally contain little oil content, the oil content can be extracted all over by repeating the process multiple times. Oil is extracted from the primary powder by this pressing process. The handling property is also improved by the step of compressing the primary powder that has undergone the drying treatment and the pulverizing treatment. The composition (residue) from which the oil has been removed is made into a confectionery by pressing. This composition is further pulverized 3 times for 2 minutes in a mixer to obtain a secondary powder. The obtained secondary powder becomes a powdery composition with a finer particle size than the primary powder, and the oil content is removed to a certain extent, so that it can be provided as an edible powder with a rich protein ratio in the composition.
Claims (4)
１）コオロギを断食させる工程
２）コオロギを冷凍処理する工程
３）コオロギ表面を水洗いする工程
４）コオロギを乾燥する工程
５）コオロギを粉末化する工程
６）前記粉末化処理で得られた粉末を加圧し油分を圧搾する工程 A method for producing cricket oil and fat, characterized by having the following steps.
1) Step of fasting crickets 2) Step of freezing crickets 3) Step of washing cricket surfaces with water 4) Step of drying crickets 5) Step of pulverizing crickets 6) Powder obtained by the pulverization treatment The process of pressurizing and squeezing the oil
A powdery composition derived from crickets, obtained by further pulverizing the residue after each step according to claim 1.
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