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KMID : 1011620220380040215
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 4 p.215 ~ p.226
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A study on the analysis of food properties of edible insects to enhance the utilization
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Choi Yeong-Woo
Kim Tae-Kyung
Kang Min-Cheoul
Lee Jae-Hoon
Cha Ji-Yoon
Jang Hae-Won
Choi Yun-Sang
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Abstract
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Purpose: This study sought to contribute to the vitalization of the food industry through a food scientific analysis of edible insects as an alternative protein source. The demand for protein is expected to increase due to population growth. Currently, protein supply relies on traditional livestock farming. However, it will be difficult to meet the growing demand for protein from these traditional production resources, thus creating the need for alternative protein sources.
Methods: A food scientific analysis was conducted for the evaluation of edible insects as food material.
Results: There are a total of 10 types of edible insects registered as raw food materials by the Ministry of Food and Drug Safety, Korea including Oxya japonica Thunberg, Bombyx mori, Tenebrio molitor, Gryllus bimaculatus, Protaetia brevitarsis, Allomyrina dichotoma, Zophobas morio, Apis mellifera, and Locusta migratoria. These were recognized as food ingredients based on the following factors: traditional consumption, safety inspection, raw material characteristics, and manufacturing methods. A pre-treatment process is utilized to improve the processing aptitude of edible insects, involving methods such as blanching, drying, degreasing, extraction, and powderization. Edible insects have traditionally been prepared using cooking methods such as frying, stewing, roasting, and saute, and in modern times, they are consumed in various forms, such as snacks, pastes, or sauces. Many start-up companies around the world have been seeking to improve the utilization and functionality of edible insects and are attracting investments.
Conclusion: The results of this study showed that the food science research suitable for evaluating the characteristics of edible insects must go beyond the application of these insects as simple food additives. It is anticipated that the active use of edible insects as food will be possible in the future.
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KEYWORD
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edible insect, alternative protein, livestock protein, food tech, food resources
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Listed journal information
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