RU2811118C1 - Method for producing semi-finished and finished products from insect larvae - Google Patents

Abstract

FIELD: biotechnology.

SUBSTANCE: method for production of semi-finished and finished products from the larvae of the black soldier fly (Hermetia illucens). The method includes growing Hermetia illucens larvae on a high-protein plant substrate, washing with cold water, drying, frying with sugar, grinding, adding food additives such as mushrooms, nuts, eggs, water, salt, pepper, preparing and shaping minced meat with subsequent freezing or heat treatment.

EFFECT: invention makes it possible to obtain a product with a high protein content and high organoleptic properties.

1 cl, 2 dwg, 3 tbl

Description

The method relates to food biotechnology, namely to the production of semi-finished and finished products from the larvae of the black soldier fly (Hermetia illucens). In recent years, interest in the use of alternative sources of protein, in particular insect protein, has increased all over the world, due to the fact that the most important problem of modern humanity is a chronic deficiency of complete protein. The use of insects as a source of food for humans and animals has significant potential to meet the growing needs caused by population growth. The area involved in the production of alternative protein sources is developing dynamically. Scientists around the world are developing more and more original and unusual ways to obtain proteins and their products.

There is a known method for preparing minced insects (Patent KR20180032797(A)-2018-04-02/ https://ru.espacenet.com/publicationDetails/biblio?CC=KR&NR=20180032797A&KC=A&FT=D&ND=3&date=20180402&DB=&locale=ru_RU ), comprising the steps of preparing minced at least one type of insect, roasting pecans, cashews and peanuts to obtain the first auxiliary material in powder form; preparing the second auxiliary material by mixing onions, green onions, shiitake mushrooms, carrots, garlic, soy sauce, sea salt, pepper, capsaicin, cinnamon powder, rosemary and grain syrup, molding which is carried out by adding minced insects, the first auxiliary material and a second auxiliary material for potato starch, stirring and kneading, wherein the product is formed by placing it in a meat mold, and meat is obtained from insects by heat treating the molded meat.

The disadvantage of this method is that insects contain difficult-to-digest chitin, which reduces the functional properties of the product.

There is a known method for the production of sausages (RF Patent 2763407, IPC A23L 13/00, publ. December 29, 2021, Bulletin No. 1), including cutting, deboning and grinding raw meat, adding curing ingredients, protein-containing additives, homogenization, cooking and molding of minced meat with subsequent heat treatment, characterized in that Hermetia illucenc larvae, dried to a moisture content of 8-12%, which are in the prepupa stage, are used as a protein-containing additive, while the initial components are taken at the following ratio, kg per 100 kg of unsalted raw materials:

Meat raw materials 97.4 Protein supplement 2.6

or

Meat raw materials 99.375 Protein supplement 0.625,

in this case, spices and materials are taken, kg per 100 kg of unsalted raw materials:

Phosphates 0.625 Table salt 1.875 Nitrite salt 1,250

The disadvantage of this known method is that it uses no more than 2.6% of the additive from larvae, which only partially replaces raw meat.

The technical objective of the invention is to create a method for the production of semi-finished and finished products from the larvae of the black soldier fly (Hermetia illucens), providing high organoleptic characteristics, biological and nutritional value of the product, balance in amino acid composition, and expansion of the range.

The problem is solved in a method for the production of semi-finished and finished products from insect larvae, including growing Black soldier fly (Hermetia illucens) larvae on a high-protein plant substrate, washing with cold water, drying, frying with sugar, grinding, adding food additives, preparing and molding minced meat, followed by freezing or heat treatment, and the starting components are taken in the following ratio, wt. %:

Crushed larvae 50 Mushrooms 15 Wheat fiber 8 Ground nuts 6 Water 12 Egg 8 Salt 0.89 Ground black pepper 0.01 Red fermented rice 0.1

or

Crushed larvae 40 Mushrooms 20 Wheat fiber 8 Ground nuts 7 Water 16 Egg 8 Salt 0.89 Ground black pepper 0.01 Red fermented rice 0.1 Total 100

The black soldier fly is one of the few species of invertebrates that can develop year-round in pure culture in a confined space. During its life cycle, the black soldier fly goes through 5 stages of development: egg → larva → prepupa → pupa → adult. For food purposes, it is preferable to use larvae in the second and third stages, since at this stage active feeding and saturation with nutrients occur.

The nutritional and biological value of larvae grown on a high-protein substrate is presented in Table 1. The amino acid content in the biomass of Hermetia illucens larvae and in traditional food products (g/100 g protein)* is presented in Table 2.

Thus, the amino acid profile of the larval protein is characterized by the content of all essential amino acids and corresponds to the generally recognized international standard FAO/WHO.

Having carried out a comparative analysis of these indicators characterizing the nutritional value of Hermetia illucens larvae and category 1 beef, which is traditionally used for the preparation of semi-finished and finished products, we can conclude that in all indicators Hermetia illucens larvae are superior to those of beef.

It should be noted that there is a high dependence of the nutritional value of the larvae on the substrate, which makes it possible to increase the protein yield by using a high-protein substrate.

Example 1. Black soldier fly larvae (Hermetia illucens) are used to prepare hamburger patties. The larvae are washed with cold running water and dried. To remove the specific odor, a stage of pre-treatment of the larvae is carried out - frying with the addition of sugar in an amount of at least 3% of their mass. During the heating process, a pleasant “meaty” aroma appeared when the larval protein molecules interacted with sugar. The fried larvae are cooled and crushed until smooth. Additional raw materials are prepared: mushrooms, wheat fiber, nuts. Oyster mushrooms are washed, chopped and fried. Walnuts are roasted and crushed. Wheat fiber is hydrated. The hydromodulus is 1:1.5. To give a natural color, a food additive is used: natural dye “Red Fermented Rice”. The prepared ingredients and spices are mixed until a homogeneous mass is formed, while the indicated components are taken in the following ratio, wt. %:

Crushed larvae 50 Mushrooms "Oyster mushrooms" 15 Wheat fiber 8 Ground nuts 6 Water 12 Egg 8 Salt 0.89 Ground black pepper 0.01 Red fermented rice 0.1 Total 100

Cutlets are formed into round-flattened shapes 1 cm thick. Corn starch is used for breading. This method of preparation makes it possible to achieve high organoleptic characteristics, as well as a stable texture after freezing and cooling the semi-finished product and when preparing cutlets from fresh raw materials. The finished semi-finished products are fried with the addition of vegetable oil for 2 minutes on each side until a characteristic golden brown crust is formed. Bring to readiness in a combi oven at a temperature of 180 ° C for 5 minutes.

Example 2: Black soldier fly larvae (Hermetia illucens) are used to prepare hamburger patties. The larvae are washed with cold running water and dried. To remove the specific odor, a stage of pre-treatment of the larvae is carried out - frying with the addition of sugar in an amount of at least 3% of their mass. During the heating process, a pleasant “meaty” aroma appeared when the larval protein molecules interacted with sugar. The fried larvae are cooled and crushed until smooth. Additional raw materials are prepared: mushrooms, wheat fiber, nuts. Oyster mushrooms are washed, chopped and fried. Walnuts are roasted and crushed. Wheat fiber is hydrated. The hydromodulus is 1:2. To give a natural color, a food additive is used: natural dye “Red Fermented Rice”. The prepared ingredients and spices are mixed until a homogeneous mass is formed, while the specified components are taken in the following ratio, wt. %:

Crushed larvae 40 Mushrooms "Oyster mushrooms" 20 Wheat fiber 8 Ground nuts 7 Water 16 Egg 8 Salt 0.89 Ground black pepper 0.01 Red fermented rice 0.1 Total 100

Cutlets are formed into round-flattened shapes 1 cm thick. Breadcrumbs are used for breading. This method of preparation makes it possible to achieve high organoleptic characteristics, as well as a stable texture after freezing and cooling the semi-finished product and when preparing cutlets from fresh raw materials. Ready-made semi-finished products are fried with the addition of vegetable oil for 2 minutes on each side until a characteristic golden brown crust forms. Bring to readiness in a combi oven at a temperature of 180 ° C for 5 minutes.

Fig. 1 shows a photo of a cutlet made from the larvae of the Black soldier fly; Fig. 2 - a hamburger with a cutlet made from the larvae of the Black soldier fly.

Table 3 presents the nutritional value of products from the larvae of the Black soldier fly (Hermetia illucens), % for examples 1 and 2.

According to the data presented in Table 3, it has been established that for all analyzed indicators of nutritional value, products made from crushed larvae of the black soldier fly (Hermetia illucens) are superior to those of products made from beef meat. The content of the mass fraction of protein in variants 1 and 2 was 22.01 and 18.68%, respectively. It should be noted that the black soldier fly protein has a balanced set of amino acids, has bactericidal properties, improves immunity, has high digestibility and biological effectiveness. The content of fat mass fraction in the studied samples was 27.54 and 23.62%, which exceeds the indicators of the control sample. The fat of the larva of the black soldier fly (Hermetia illucens) contains lauric acid and peptides that have antibacterial properties, vitamin E, which regulates the reproductive function in the body and is involved in many processes occurring in the body, and also does not contain cholesterol. An increase in the mass fraction of carbohydrates, including dietary fiber, is associated with additional prescription components.

Thus, the results of a comparative assessment of the nutritional value of products made from crushed larvae of the black soldier fly (Hermetia illucens) and beef products indicate their high nutritional and biological value, allowing us to consider the larvae of the black soldier fly as a promising source of complete protein, lauric acid , a number of macro and microelements.

The technical result of using the proposed method is the replacement of raw meat with an alternative source of complete protein through the use of black soldier fly larvae (Hermetia illucens), lauric acid, and a number of macro- and microelements.

Claims (4)

A method for producing semi-finished products from insect larvae, including growing Black soldier fly larvae (Hermetia illucens) on a high-protein plant substrate, washing with cold water, drying, cooling, frying with sugar, grinding to a homogeneous mass, subsequent preparation of additional raw materials: mushrooms, wheat fiber, nuts, which includes washing “Oyster mushrooms”, chopping and frying them, frying and grinding walnuts, hydrating wheat fiber at a hydromodulus of 1:2, adding natural coloring food additive “Red Fermented Rice” to give a natural color, mixing prepared ingredients and spices until homogeneous mass, preparation and shaping of minced meat with subsequent freezing, while the specified components are taken in the following ratio, wt. %: Crushed larvae 50 Mushrooms 15 Wheat fiber 8 Ground nuts 6 Water 12 Egg 8 Salt 0.89 Ground black pepper 0.01 Red fermented rice 0.1 or Crushed larvae 40 Mushrooms 20 Wheat fiber 8 Ground nuts 7 Water 16 Egg 8 Salt 0.89 Ground black pepper 0.01 Red fermented rice 0.1 Total 100