MILLERS' TALE OF THE DARKENBURY

Abstract

Mealworm Larvae Protein Pate A mealworm larvae protein pate is prepared by heating blanched larvae. A pulp and a first separate liquid fraction, produced by placing the heated blanched larvae in a juice extractor, are then separated. The pulp is mixed with boiling water to create a diluted pulp. The diluted pulp is pulverized, preferably using a high-speed blender, until a homogeneous texture and color are achieved. A second extraction is carried out to produce a second separate liquid fraction. The first and second separate liquid fractions are combined to produce mealworm larvae protein juice, which can then be cooked with butter, egg yolks, and dry ingredients to produce mealworm larvae protein pate.

Description

Title of the invention: MEUNIERS MEALWORMS PATE FIELD OF THE INVENTION

[0001] The present invention generally relates to a delicious pâté made from mealworm larvae, a source of complete protein, ecological and without animal suffering. STATE OF THE ART

[0002] There is a global trend towards consuming without harming animals, known as "veganism" or "plant-based" eating. Vegans envision a world where all people agree that all animals (human and non-human) can be sentient beings, aware of their existence and capable of valuing their own lives. Accordingly, animals should not be treated as property and any form of exploitation or harm towards them is considered morally unacceptable. The underlying principle of veganism is that everyone should respect and protect the rights of animals, perceive and treat their similar needs and interests equally, and allow them to live their lives without being exploited by humans.

[0003] It is known that the exclusive consumption of foods of plant origin can lead to deficiencies in animal proteins, manifested by moderate to severe physiological symptoms such as fatigue, constant hunger, muscle weakness, fragile ligaments, weakened immune system, slower healing, hair loss and brittle nails, sleep disturbances, difficulty concentrating, edema, gastrointestinal disturbances, weight loss, delayed or arrested growth in children, loss of muscle mass and mental disorders.

[0004] It would be very desirable to have a source of animal protein that does not cause any harm to animals. SUMMARY

[0005] According to one embodiment, a pâté made from mealworm larvae is provided, a source of complete protein, ecological and without animal suffering.

[0006] According to another embodiment, a method is provided for preparing a protein juice from mealworm larvae used in the preparation of mealworm larvae pâté.

[0007] According to yet another embodiment, a method is provided for preparing the protein paste of mealworm larvae.

[0008] The characteristics and advantages of the material which is the subject of the present invention will appear more clearly in the light of the following detailed description of certain embodiments, illustrated by the accompanying figures. As will be understood, the subject matter disclosed and claimed may be modified in various ways without departing from the scope of the claims. Accordingly, the drawings and description are to be considered illustrative and not limiting, and the full scope of the subject matter is defined by the claims. DESCRIPTION OF FIGURES

[0009] Other features and advantages of the present disclosure will become apparent upon reading the following detailed description, in combination with the accompanying drawings in which:

[0010] [Fig.l] illustrates the larvae of mealworms.

[0011] [Fig.2] illustrates the prior art terrine or pâté prepared from animal liver.

[0012] [Fig.3] illustrates the pâté of the present invention prepared with mealworm larvae millers. DETAILED DESCRIPTION

[0013] In some embodiments, a cooked emulsion of blanched mealworm larvae liquid and / or starch and / or protein is disclosed, providing a texture and taste similar to meat pâtés, mousses and terrines, as well as a similar protein content. In this description, the term mealworm larvae is also referenced by its scientific name Tenebrio molitor.

[0014] The liquid may typically be water and / or wine and / or beer and / or cream and / or milk. The milk may be reconstituted milk obtained by combining powdered milk (whole or skim) or buttermilk with water. The starch may typically be potato, pea, rice, corn and / or tapioca starch. The proteins may typically be yellow pea, fava bean, soy protein, whey protein concentrate powder, rennet casein, sodium caseinate and / or milk powder. The liquid may also be another source of protein, such as milk.

[0015] This emulsion can be made in different flavors by adding specific aromatic ingredients such as garlic, pink pepper, truffle oil and an alcoholic liqueur such as Grand Marnier.

[0016] [Fig.l] shows a photograph of mealworm larvae 10, also known by the scientific name Tenebrio molitor. [Fig.2] shows a prior art pâté prepared with animal liver. [Fig.3] shows the pâté 15 of the present invention.

[0017] The present invention is better understood by reference to the following examples, given to illustrate the invention rather than to limit its scope.

[0018] According to one embodiment, the invention relates to a method for preparing a juice of mealworm larvae proteins which comprises the steps of: a. Warm the larvae until they reach an internal temperature between 60°C and 85°C; b. Extract a pulp and a first liquid fraction separated from the larvae.

[0019] According to one embodiment, the method further comprises the steps of: a. Mixing the pulp with boiling water, the boiling water having a mass between 30% and 70% of the mass of the larvae initially heated, thus creating a dilute pulp; b. Pulverize the diluted pulp until a uniform texture and color is obtained; c. Extracting a solid fraction and a second separate liquid fraction from the diluted pulp; and d. Combining the first separated liquid fraction with the second separated liquid fraction, thus producing the mealworm larvae protein juice.

[0020] According to one embodiment, the extraction is carried out using a juice extractor, preferably of the type using two screws equipped with a fine sieve, the sieve being adapted to collect the pulp.

[0021] According to one embodiment, the spraying comprises the use of a high speed mixer.

[0022] According to one embodiment, the method further comprises sieving after step d) to remove the remains of larval shells.

[0023] According to one embodiment, the invention relates to a method for preparing a mealworm larvae protein pâté comprising: a. Combining the mealworm larvae protein juice of the invention with a liquid additive in a cooking vessel to create a content; b. Add dry ingredients to the contents of the cooking container; c. Heat the contents of the cooking container; d. Stir butter and at least one egg yolk into the contents of the cooking container; and e. Stir the contents until smooth, avoiding adding air to the contents.

[0024] According to one embodiment, the method for preparing a mealworm larvae protein pâté further comprises: a. Heat the contents to a temperature preferably between 60°C and 85°C; b. Place the contents in a jar designed for sterilization; and c. Sterilize the jar in an autoclave to obtain a lethal factor (FO value) of at least 3.5 at 5, 10 and 15 psi, adjusting the time accordingly.

[0025] Or a. Heat the contents to a temperature of approximately 72°C b. Place the contents in a flexible container typically made of plastic and cardboard; and c. Pasteurize under high pressure (HPP).

[0026] According to one embodiment, the dry ingredients comprise at least one of the following elements: • a protein source selected from the group consisting of soy protein product, whey protein concentrate powder, yellow pea protein, fava bean 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 flavoring, pepper, pink pepper, rosemary and herbs.

[0027] According to one embodiment, the liquid additive is at least one of the following elements: water, wine, beer, cream and milk.

[0028] According to one embodiment, the invention relates to a mealworm larvae protein paste manufactured according to the method of the invention.

[0029] According to one embodiment, the mealworm larvae protein pate further comprises at least one of the following: yellow peas, dried beans, tapioca starch, corn starch, potato starch, salt, garlic powder, spices, natural flavoring, pepper, pink pepper, agar and food coloring.

[0030] A mealworm larvae protein pate is prepared by heating blanched larvae. A pulp and a first separate liquid fraction produced by placing the heated blanched larvae in a juice extractor are then separated. The pulp is mixed with boiling water to create a dilute pulp. The dilute pulp is pulverized, preferably using a high-speed blender, to a uniform texture and color. A second extraction is performed to produce a second separate liquid fraction. The first and second separate liquid fractions are combined to produce the mealworm larvae protein juice, which can then be cooked with butter, egg yolks, or other liquids. eggs and dry ingredients to produce the mealworm larvae protein pâté. EXAMPLES EXAMPLE 1

[0031] Process for preparing protein pâté from mealworm larvae

[0032] The first step in preparing the mealworm larvae protein paste 15 is the preparation of the mealworm larvae protein juice from the mealworm larvae 10. This mealworm larvae protein juice is prepared as follows: a. First, blanched mealworm larvae 10 placed in a vacuum bag must be heated to an internal temperature of at least 70°C (158°F); b. Next, a pulp and a first separated liquid fraction are extracted from the larvae. A juice extractor, preferably but not limited to a type using two screws and equipped with a fine screen, may be used. The pulp is separated from the liquid after extraction, the screen being adapted to collect the pulp. The first separated liquid fraction is set aside. c. Then the pulp is mixed with boiling water, the amount of boiling water having a mass between 30% and 70%, preferably 50% of the mass of the larvae initially heated. This creates a dilute pulp; d. Then the diluted pulp is pulverized, preferably using a high-speed blender until a homogeneous texture and color is obtained; e. Then a second extraction is carried out, extracting a solid fraction and a second liquid fraction separated from the diluted pulp. Again, the juice extractor can be used and the sieving of the remains of larval shells can be carried out; f. Finally, the first and second separated liquid fractions are combined, thus producing the mealworm larvae protein juice.

[0033] Once the mealworm larvae protein juice is ready, the next step is to prepare the mealworm larvae protein paste 15. The method for preparing the mealworm larvae protein paste 15 is as follows: a. First, the mealworm larvae protein juice is combined with a liquid additive in a cooking vessel. The cooking vessel may have heated walls. The liquid additive may be, without limitation, water, wine, beer, cream, and / or milk; b. Next, dry ingredients are added to the contents of the cooking vessel. The dry ingredients may be, without limitation, a protein source such as a soy protein product, powdered whey protein concentrate, rennet casein, sodium caseinate, milk powder, yellow pea or fava bean protein; a starch such as pea starch, rice flour, tapioca starch, corn starch, and potato starch; a gelling agent such as alginate, pectin, carrageenan, gelatin, gellan, and agar; a flavoring additive such as salt, garlic powder, onion powder, spices, natural flavor, pepper, pink peppercorns; and a food coloring such as caramel, annatto, turmeric, and / or cochineal; c. Then the contents of the cooking vessel are heated; d. Then, butter and at least one egg yolk or one whole egg are incorporated into the contents of the cooking vessel when the contents reach 30°C (86°F); and e. Finally, the contents are stirred until a smooth consistency is obtained. Care should be taken to minimize the addition of air to the contents during stirring.

[0034] Then, if a sterilized product is desired, the following steps can be followed: a. Heat the contents to a temperature between 60°C and 85°C b. Place the contents in a jar designed for sterilization, such as a containing Dominion & Grimm no. 706558503177; and c. Autoclave the resealable container to achieve a lethal value (FO value) of at least 3.5.

[0035] Then, if a pascalized product is desired, the following steps can be followed: a. Heat the contents to a temperature of about 72°C b. Place the contents in a flexible container typically made of plastic and cardboard; and c. Perform high pressure pasteurization (HPP) for 180 seconds at 6000 bars. EXAMPLE 2

[0036] Process for the preparation of protein paste from mealworm larvae 1. Production of the liquid base of Tenebrio molitor

[0037] 1.1 Heat the mealworm larvae 10 placed in a package (such as than a vacuum bag) at an internal temperature of at least 70°C. This allows the Tenebrio molitor fat to liquefy as much as possible, which is rather saturated;

[0038] 1.2 Weigh the quantity of larvae;

[0039] 1.3 Transfer to a juice extractor (e.g. twin screw juicer from GreenStarPro) equipped with its finest screen;

[0040] 1.4 Make a first pass through the sieve;

[0041] 1.5 Collect the pulp and the first separated liquid fraction separately;

[0042] 1.6 Mix the pulp obtained with between 30% and 70%, preferably 50%, of the mass of Tenebrio molitor initially added in step 1.2 of very hot / boiling water. For example: for 1000g (2.2 Ibs) of larvae initially used, mix the pulp with 500g (1.1 Ibs) of boiling water. This produces the second separated liquid fraction;

[0043] 1.7 Spray with a hand blender until a color and a homogeneous texture.

[0044] 1.8 Transfer to juice extractor;

[0045] 1.9 Combine the first and second separated liquid fractions;

[0046] 1.10 Optional: Sift to remove excess exoskeletons. 1. Assembling the pâté in terrines

[0047] 2.1 Prepare dry ingredients: protein source such as a product of soy protein, a powdered whey protein concentrate, yellow peas or dried beans; a starch such as tapioca starch, corn starch and potato starch; a gelling agent such as agar; a flavoring additive such as salt, garlic powder, spices, caramelized onion flavoring, pink peppercorn; and a food coloring such as caramel;

[0048] 2.2 Melt the butter;

[0049] 2.3 Prepare the egg yolks by separating the yolks;

[0050] 2.4 Combine the liquid base of Tenebrio molitor with the milk in a tank of double-shell mixing equipped with a surface scraper;

[0051] 2.5 Incorporate the dry ingredients;

[0052] 2.6 When the temperature reaches 30°C (86°F), stir in the melted butter and the egg yolks. This keeps the butter liquid and avoids immediately cooking the egg yolks when incorporating them;

[0053] 2.7 Stir vigorously to obtain a smooth texture without incorporating air;

[0054] 2.8 Continue to heat between 60°C and 85°C to gelatinize the starch without cooking the other ingredients;

[0055] 2.9 Place the pâté in jars. For example, 150g (0.33 1b) of pâté can be placed in a 229ml (0.95 cup) cylindrical glass jar (e.g. a 70mm (2.75 inch) diameter threaded "Lug" jar, Dominion & Grimm part number 706558503177);

[0056] 2.10 Fix the cover (Dominion & Grimm reference 706558593086);

[0057] 2.11 Sterilize in an autoclave to obtain a lethal factor (F0 value) of at least 3.5 to 5, 10 and 15 psi adjusting the time accordingly.

[0058] [Tables 1] Ingredient % content Tenebrio molitor liquid base 54.16% Whole milk (3.25% fat) 19.26% Egg yolks 7.93% Pea protein isolates 7.66% Unsalted butter 6.34% Tapioca starch 1.32% Salt 1.32% Spice mix 1.19% Agar 0.26% Natural coloring 0.20% Natural flavoring 0.35%

[0059] Table I: Table of ingredients

[0060] Although preferred embodiments have been described above and illustrated in the accompanying drawings, it will be apparent to those skilled in the art that modifications may be made without departing from this disclosure. Such modifications are considered possible variations within the scope of the disclosure.

Claims

1.

2.

3.

4.

5.

6. Claims A process for preparing a protein juice from mealworm larvae which comprises the steps of: a. Warm the larvae until they reach an internal temperature between 60°C and 85°C; b. Extract a pulp and a first liquid fraction separated from the larvae. The method of claim 1 further comprising the steps of: a. Mixing the pulp with boiling water, the boiling water having a mass between 30% and 70% of the mass of the larvae initially heated, thus creating a dilute pulp; b. Pulverize the diluted pulp until a uniform texture and color is obtained; c. Extracting a solid fraction and a second separate liquid fraction from the diluted pulp; and d. Combining the first separated liquid fraction with the second separated liquid fraction, thus producing the mealworm larvae protein juice. The method according to claim 1 or 2 wherein the extraction is carried out using a juice extractor, preferably of the type using two screws equipped with a fine sieve, the sieve being adapted to collect the pulp. The method of claim 2 wherein the pulverizing comprises the use of a high speed mixer. The method of claim 2 further comprising sieving after step d) to remove remaining larval shells. A process for preparing a mealworm larvae protein pâté comprising: a. Combining the mealworm larvae protein juice prepared according to the method of any one of claims 1 to 5 with a liquid additive in a cooking vessel to create a content; b. Add dry ingredients to the contents of the cooking container; c. Heat the contents of the cooking container; d. Stir butter and at least one egg yolk into the contents of the cooking container; and e. Stir the contents until smooth, avoiding adding air to the contents.

7. The method of claim 6 further comprising: a. Heat the contents to a temperature preferably between 60°C and 85°C; b. Place the contents in a jar designed for sterilization; and c. Sterilize the jar in an autoclave to obtain a lethal factor (FO value) of at least 3.5 at 5, 10 and 15 psi, adjusting the time accordingly. Or a. Heat the contents to a temperature of approximately 72°C b. Place the contents in a flexible container typically made of plastic and cardboard; and c. Pasteurize under high pressure (HPP).

8. The method of claim 7, wherein the dry ingredients comprise at least one of the following: • a protein source selected from the group consisting of soy protein product, whey protein concentrate powder, yellow pea protein, fava bean 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

9. • a flavoring additive selected from the group consisting of salt, garlic powder, onion powder, spices, natural flavoring, pepper, pink pepper, rosemary and herbs. The method of claim 8, wherein the liquid additive is at least one of the following: water, wine, beer, cream and milk.

10.

11. A mealworm larvae protein pate made according to the method of any one of claims 6 to 9. The mealworm larvae protein pate of claim 10, further comprising at least one of the following: yellow peas, dried beans, tapioca starch, corn starch, potato starch, salt, garlic powder, spices, natural flavoring, pepper, pink pepper, agar, and food coloring.

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