Insect fermentation product, composition for pet food containing the same, and method for producing insect protein

Abstract

The insect fermented product of the present invention can reduce or eliminate off-flavors through a specific strain combination, thereby enhancing palatability when fed as animal feed. Furthermore, insect proteins can be efficiently extracted by using an optimal extraction and separation method to obtain both salt-soluble and water-soluble proteins contained in the insects. Additionally, the denaturation of insect proteins can be suppressed by extracting at a low temperature.

Description

Technology Field

[0001] The present invention relates to an insect fermentation product, a composition for pet feed containing the same, and a method for producing insect protein. Background Technology

[0002] Protein is an essential nutrient for sustaining human life. Specifically, proteins perform major biological functions by constituting enzymes, hormones, and antibodies, and form tissues such as muscles and skin. Historically, humans have obtained the protein necessary for the body through meat obtained from cattle, pigs, and chickens. However, recently, interest in resources to replace conventional meat is growing due to a combination of factors, including global environmental pollution caused by carbon dioxide and wastewater generated during livestock farming, as well as ethical issues related to animal slaughter.

[0003] Major alternative protein sources to replace conventional meat include plant-based proteins such as legumes, cell-cultured meat, and edible insects. Among these, edible insects are receiving the most attention as an alternative protein source because, compared to conventional livestock, they require less feed and generate fewer greenhouse gases during production, while also possessing high nutritional value with high levels of protein, unsaturated fatty acids, and minerals. Consequently, active development of technologies to effectively extract nutrients, such as protein, from insects has been underway recently.

[0004] However, regardless of the inherent value of insects, general consumer preference for them is relatively low due to their appearance and the distinctive odor of the raw materials. In this regard, while the reduced palatability caused by the insects' appearance can be overcome through product molding, it is known that there is currently no clear solution regarding the raw insect odor. To address this problem, methods such as masking the insect odor by using fragrances, physical and chemical extraction techniques that decompose and heat the insects to eliminate the smell, or preventing the digestion of remaining food within the insects' bodies by withholding pre-processing feed during the rearing stage are being employed; however, these methods have minimal effectiveness in reducing the characteristic odor of the insects.

[0005] In other words, there is a need to develop methods to reduce or eliminate the raw odor of insects in order to effectively extract useful components, such as protein, from insects—a valuable future food resource—while enhancing the palatability of insect-based foods. Prior art literature

[0006] 10-2022-0075926 A The problem to be solved

[0007] In one aspect, the object of the present invention is to remove or reduce raw material odors or off-odors from insects intended for edible use.

[0008] In one aspect, the objective of the present invention is to reduce the off-flavor of fermented insect products to improve their palatability.

[0009] In one aspect, the objective of the present invention is to provide a pet food composition utilizing insects that has excellent palatability.

[0010] In one aspect, the objective of the present invention is to effectively extract proteins contained in insects.

[0011] In one aspect, the object of the present invention is to extract proteins contained in insects in an undenatured state.

[0012] The problems intended to be solved in the embodiments are not limited thereto, and may also include objectives or effects that can be identified from the means of solving the problems or the forms of implementation described below. means of solving the problem

[0013] To achieve the above objective, the present invention provides an insect fermentation product, wherein the insect fermentation product is Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens Group A including ); Lactobacillus lactis ( Lactobacillus lactis ), Monascus Louver( Monascus ruber ), Codicept Militaris( Cordyceps militaris ), and Pleurotus eringhi ( Pleurotus eryngii Group B comprising one or more strains selected from the group consisting of ); and Lactobacillus plantarum ( Lactobacillus plantarum ) and Weissella paramesenteroid ( Weissella paramesenteroides The present invention provides an insect fermentation product comprising a mixture of Group C containing )

[0014] In addition, to achieve the above objective, the present invention provides an insect fermentation product comprising one or more of the following insects: black soldier fly, white-spotted flower beetle larva, and mealworm.

[0015] In addition, to achieve the above objective, the present invention provides an insect fermentation product comprising an insect protein fermentation product.

[0016] In addition, to achieve the above objective, the present invention provides an insect fermentation product comprising fermenting the insect fermentation product by further including one or more selected from the group consisting of white peony, processed rehmannia, astragalus, angelica, cnidium, cinnamon, dried tangerine peel, and licorice.

[0017] In addition, to achieve the above objective, the present invention provides a composition for pet food comprising an insect fermentation product.

[0018] In addition, to achieve the above objective, the present invention provides a method for producing insect protein, wherein the method comprises: an extraction step for extracting an insect; a separation step for separating an insect extract produced in the extraction step; and a fermentation step for fermenting the separated insect extract with a strain mixture, wherein the fermentation step comprises Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens Group A including ); Lactobacillus lactis ( Lactobacillus lactis ), Monascus Louver( Monascus ruber ), Codicept Militaris( Cordyceps militaris ), and Pleurotus eringhi ( Pleurotus eryngii Group B comprising one or more strains selected from the group consisting of ); and Lactobacillus plantarum ( Lactobacillus plantarum ) and Weissella paramesenteroid ( Weissella paramesenteroides A method for producing insect protein is provided, comprising fermenting with a mixture of group C including ).

[0019] In addition, to achieve the above objective, the present invention comprises, the extraction step,

[0020] A method for producing insect protein is provided, comprising immersing insects in ethanol or an aqueous ethanol solution containing NaCl at a temperature of 40 to 60°C to extract them.

[0021] In addition, to achieve the above objective, the present invention provides a method for producing insect protein, wherein the separation step comprises centrifuging the insect extract obtained in the extraction step to separate the pellet and the supernatant.

[0022] In addition, to achieve the above objective, the present invention provides a method for producing insect protein, wherein the fermentation step comprises introducing the supernatant obtained from the separation step.

[0023] In addition, to achieve the above objective, the present invention provides a method for producing insect protein, wherein the method is for reducing or eliminating the off-flavor of insects. Effects of the invention

[0024] An insect fermentation product, which is one aspect of the present invention, reduces the raw odor present in insects, thereby increasing palatability when fed as animal feed.

[0025] In addition, the method for producing insect protein, which is one aspect of the present invention, can extract both salt-soluble and water-soluble proteins, thereby enabling the acquisition of a large amount of protein from insects.

[0026] In addition, the insect protein manufacturing method of the present invention can suppress the denaturation of the insect protein by using a method of extraction at a low temperature.

[0027] The various and beneficial advantages and effects of the present invention are not limited to those described above and may be more easily understood in the process of explaining specific embodiments of the present invention. Specific details for implementing the invention

[0028] The present invention is capable of various modifications and may have various embodiments, and specific embodiments are illustrated and described in the drawings. However, this is not intended to limit the invention to specific embodiments, and it should be understood that the invention includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention.

[0029] Furthermore, terms or words used in the specification and claims of the present invention are not limited to their ordinary or dictionary meanings, and must be interpreted in a meaning and concept consistent with the technical spirit of the present invention, based on the principle that the inventor can appropriately define the concept of the terms to best describe his invention.

[0030] Furthermore, the terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, terms such as “comprising” or “having” are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0031] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this specification.

[0032] In one aspect, the present invention is an insect fermentation product.

[0033] One aspect of the present invention, the insect fermentation product may include fermentation with microorganisms.

[0034] The above insect fermented product is Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens Group A including ) Lactobacillus lactis ( Lactobacillus lactis ), Monascus Louver( Monascus ruber ), Codicept Militaris( Cordyceps militaris ), and Pleurotus eringhi ( Pleurotus eryngii Group B comprising one or more strains selected from the group consisting of ) and Lactobacillus plantarum ( Lactobacillus plantarum ) and Weissella paramesenteroid ( Weissella paramesenteroidesIt may include a mixture of Group C containing ) fermented.

[0035] In one aspect, the present invention may include fermenting an insect comprising one or more of black soldier flies, white-spotted flower beetle larvae, and mealworms.

[0036] The black soldier fly mentioned above is an insect belonging to the family Stryphiidae of the order Diptera, and its larva is a non-flying insect with a size of about 1 to 5 cm. Its exoskeleton has a structure in which a cuticle layer composed of calcium carbonate is hardened. It has excellent performance in treating organic waste such as food waste, and the vermicompost generated during the waste treatment process is also used as compost.

[0037] The above-mentioned white-spotted flower beetle larva is an insect belonging to the family Scarabaeidae of the order Coleoptera, and it inhabits East Asia and Russia. It lives in humus-rich soils rich in organic matter, such as compost or haystacks. It takes about 10 days for the eggs to hatch, and the larva has a translucent body that is white or cream-colored.

[0038] The aforementioned mealworm is an insect belonging to the family Tenebrionidae of the order Coleoptera. As a gregarious insect, its growth rate accelerates when larvae are reared at high densities in confined spaces. It can grow even at low temperatures, allowing for rearing during the winter, and can be raised by feeding it grain flour such as wheat bran.

[0039] The above insects may be used after fasting to facilitate extraction, but are not limited thereto.

[0040] In one aspect, the present invention may include a product of insect protein.

[0041] The above insect protein is a protein contained in insects.

[0042] In one aspect, the present invention may further include plant material in the insect fermentation product.

[0043] The above plant materials may include white peony, processed rehmannia, astragalus, angelica, cnidium, cinnamon, dried tangerine peel, or licorice.

[0044] The above white peony is a plant belonging to the family Paeoniaceae in the order Dilleniales, and is a native plant of Korea. It is a perennial plant characterized by having thick roots and white flowers.

[0045] The above-mentioned Rehmannia glutinosa is a medicinal herb made by soaking the root of Rehmannia glutinosa, which belongs to the Scrophulariaceae family, in alcohol for a certain period, then steaming and drying it. It has a warm nature and a sweet taste, and in traditional Korean medicine, it can be used as a nourishing tonic.

[0046] The aforementioned Astragalus is a plant belonging to the legume family that grows up to 1 meter in height. It blooms with pale yellow flowers in July and August, followed by the production of fruit. The part utilized as a medicinal herb is the root, and both the taproot and fine roots can be used. It is non-toxic and effective in treating symptoms such as loss of appetite and spontaneous sweating.

[0047] The aforementioned Angelica is a biennial herbaceous plant with stems that grow straight to a height of 1 to 2 meters and have a purplish tint. The part utilized as a medicinal herb is the root; since the roots begin to rot when the flowers bloom and wither, varieties with fewer flower stalks are sometimes used for medicinal cultivation. Additionally, as sandy or gravelly soils produce many fine roots, it is cultivated in loamy soil to obtain the taproot. From a traditional Korean medicine perspective, it can be used as a blood-replenishing herb.

[0048] The aforementioned Cnidium officinale is a perennial herbaceous plant belonging to the Apiaceae family, also known by the local name *Gunggung*. It grows upright to a height of 30 to 60 cm; the young shoots that emerge during growth can be consumed as a vegetable, while the roots and stems are dried and used as medicinal ingredients. It has a sour taste and, from a traditional Korean medicine perspective, can be used as a remedy for blood circulation.

[0049] The above cinnamon is a medicinal material made from the bark of the Cinnamomum camphora, an evergreen tree belonging to the Lauraceae family, and comes in a semi-dried form. It is about 3 mm thick and has a dark brown or dark red color. It has a spicy and sweet taste, and in traditional Korean medicine, it can be used for symptoms such as abdominal pain and vomiting.

[0050] The above dried tangerine peel is the peel of a tangerine of the Rutaceae family, and is used after being aged from the dried tangerine peel until a red color appears. It has a spicy and bitter taste, and its main pharmacological effect is to relieve vomiting and nausea.

[0051] The aforementioned licorice is a perennial plant belonging to the legume family, and the part utilized as a medicinal herb is the root. Due to its rapid growth in dry climates and sandy soil, wild varieties growing in regions such as Kazakhstan and Mongolia are considered superior. It has a sweet taste, allowing it to be used as a sweetener in combination with other herbal medicines, and from a traditional Korean medicine perspective, it can be used for gastrointestinal protection.

[0052] In one embodiment, when Astragalus membranaceus and dried tangerine peel are further included in the insect fermented product of the present invention, an improved off-odor reduction effect can be exhibited.

[0053] In one aspect of the present invention, the insect fermentation product can be used as a composition for pet food.

[0054] The above pet may include a dog or a cat.

[0055] Additionally, the above-mentioned pets may further include, but are not limited to, rabbits, ferrets, guinea pigs, or hamsters.

[0056] The above insect fermented product may be prepared as a pet food including dry, semi-moist, or wet formulations, but is not limited thereto.

[0057] The above insect fermented product may further include one manufactured as a snack or nutritional supplement for pets.

[0058] The above pet treats may further include, but are not limited to, cookies, gum, treats, freeze-dried products, canned treats, soup, or jelly.

[0059] In one aspect of the present invention, the invention relates to a method for producing insect protein.

[0060] The above method for producing insect protein may include the steps of extracting to obtain insect protein, isolating the obtained insect extract, and fermenting the isolated insect extract with a mixture of strains below.

[0061] In one aspect of the present invention, the step of extracting to obtain the protein of the insect may include immersing the insect in ethanol or an aqueous solution mixed with NaCl in ethanol to extract it.

[0062] The above NaCl can be used to obtain salt-soluble proteins contained in insects.

[0063] The NaCl mixed in the above solvent may be included at a concentration of 0.01 to 0.2 M, but is not limited thereto.

[0064] More specifically, the NaCl mixed in the solvent may be included at a concentration of 0.01M or more, 0.02M or more, 0.03M or more, 0.04M or more, 0.05M or more, 0.06M or more, 0.07M or more, 0.08M or more, or 0.09M or more, or may be included at a concentration of 0.2M or less, 0.19M or less, 0.18M or less, 0.17M or less, 0.16M or less, 0.15M or less, 0.14M or less, 0.13M or less, 0.12M or less, or 0.11M or less.

[0065] In the above extraction step, the extraction temperature may include extraction at a temperature of 40 to 60°C.

[0066] More specifically, the extraction temperature may include extraction at 40°C or higher, 41°C or higher, 42°C or higher, 43°C or higher, 44°C or higher, 45°C or higher, 46°C or higher, 47°C or higher, 48°C or higher, or 49°C or higher, or may include extraction at 60°C or lower, 59°C or lower, 58°C or lower, 57°C or lower, 56°C or lower, 55°C or lower, 54°C or lower, 53°C or lower, 52°C or lower, or 51°C or lower.

[0067] In one aspect of the present invention, the step of separating the obtained insect extract may include a centrifugation method.

[0068] In the above separation step, centrifugation may include separation for 10 to 20 minutes.

[0069] More specifically, the centrifugation may be performed for 10 minutes or more, 11 minutes or more, 12 minutes or more, 13 minutes or more, or 14 minutes or more, or may be performed for 20 minutes or less, 19 minutes or less, 18 minutes or less, 17 minutes or less, or 16 minutes or less.

[0070] In the above separation step, the insect extract obtained by centrifugation may include a pellet and a supernatant.

[0071] The above pellet may include solid matter that settles after centrifuging insect protein.

[0072] The above supernatant comprises the liquid located at the top after centrifuging insect proteins, and the supernatant contains water-soluble or salt-soluble proteins dissolved when insects are immersed in ethanol or an aqueous solution of ethanol mixed with NaCl.

[0073] In one aspect of the present invention, the insect extract separated in the separation step may include a step of fermenting it with a strain mixture.

[0074] The step of fermenting with the above strain mixture may include adding the supernatant separated in the separation step to ferment.

[0075] In one aspect of the present invention, an insect fermentation product produced by an insect protein production method may have the effect of reducing or eliminating off-flavors.

[0076] The present invention will be described in detail below through manufacturing examples and embodiments. These examples are merely illustrative of the present invention, and therefore the scope of the present invention is not limited by these examples.

[0078] <Preparation Example 1> Preparation of insect extract

[0079] To prepare an insect extract, white-spotted flower beetle larvae were prepared. White-spotted flower beetle larvae corresponding to the 2nd instar to early 3rd instar were used, and the larvae were cut, dried, and then ground.

[0081] <Preparation Example 2> Combination of complex strain groups

[0082] To prepare the insect fermentation product, the following microorganisms were obtained from the Microbial Bank of the Agricultural Genetic Resources Center and prepared.

[0083] (A) Bacillus amyloliquefaciance( Bacillus amyloliquefaciens )

[0084] (B) Lactobacillus lactis ( Lactobacillus lactis )

[0085] (C) Lactobacillus plantarum( Lactobacillus plantarum ) and Weissella paramesenteroid ( Weissella paramesenteroides )

[0086] The above microorganisms are each prepared by culturing them in an agar medium.

[0088] <Example 1> Evaluation Experiment on Separation and Extraction of Water-Soluble and Salt-Soluble Proteins

[0089] The following solvents were prepared to separate water-soluble and salt-soluble proteins.

[0090] (a) Ethanol

[0091] (b) 0.1M NaCl + ethanol

[0092] 500g of the insect pulverized material prepared in <Preparation Example 1> was added to 1000ml of solvents (a) and (b), and the solvent temperature was adjusted to maintain the temperature in 10℃ increments within the range of 20~80℃, after which the material was immersed for 2 hours. Subsequently, the mixture was centrifuged for 20 minutes to separate the pellet and the supernatant, and the supernatant was extracted to measure the amount of protein contained in the supernatant. The protein extraction experiment was performed 5 times.

[0093] division Water-soluble protein extract amount (mg / ml) Salt-soluble protein extract amount (mg / ml) No. Solvent type Temperature (°C) Sil-1 (go) 20 8.52±3.36 0.02±0.01 Sil-2 (go) 30 12.52±2.67 0.24±0.06 Sil-3 (go) 40 14.46±3.89 0.59±0.23 Sil-4 (go) 50 21.69±2.53 0.64±0.19 Sil-5 (go) 60 16.08±3.06 0.47±0.08 Sil-6 (go) 70 10.84±4.23 0.09±0.02 Sil-7 (go) 80 5.52±2.12 0.00±0.00 Sil-8 (me) 20 1.49±1.67 27.81±10.38 Sil-9 (me) 30 2.59±0.84 34.06±9.88 Sil-10 (me) 40 3.61±1.78 67.15±12.47 Sil-11 (me) 50 4.89±2.50 72.81±15.10 Sil-12 (me) 60 4.41±2.12 61.54±8.94 Sil-13 (me) 70 1.15±0.46 45.16±6.41 Sil-14 (me) 80 0.59±0.41 24.14±7.42

[0094] It was found that the major protein extracted by immersion in (a) was a water-soluble protein. The extraction amount gradually increased from 20°C to 40°C, and in particular, the extraction amount of water-soluble protein was maximum at 21.69±2.53 mg / ml when extracted at 50°C; it was confirmed that the extraction amount decreased sharply as the extraction temperature increased above 70°C. It was found that the major protein extracted by immersion in (b) was a salt-soluble protein. The extraction amount of salt-soluble protein increased when the extraction temperature was 40°C or higher compared to when it was 20–30°C; in particular, it was confirmed that the extraction amount of salt-soluble protein was maximum at 72.81±15.10 mg / ml when extracted at 50°C. Additionally, it was confirmed that the extraction amount decreased sharply as the extraction temperature increased above 70°C.

[0095] Through the above experimental results, it was confirmed that the largest amount of water-soluble and salt-soluble proteins could be extracted from the supernatant separated by using a general solvent (ethanol) and a solvent containing NaCl, respectively, and immersing at 50°C.

[0097] <Example 2> Preparation of Insect Fermentation Product and Off-odor Reduction Rate Experiment

[0098] The solutions immersed in (a) containing water-soluble protein and (b) containing salt-soluble protein were each centrifuged for 20 minutes to separate the pellet and the supernatant. After separating the supernatant, the microorganisms of <Preparation Example 2> were inoculated into the obtained supernatants, and the degree of off-odor reduction was checked for the fermented products fermented for 24, 48, and 72 hours.

[0099] Off-odor was evaluated by comparing the degree of off-odor of the insect fermentation product 0 hours after inoculation with the product fermented for 24, 48, and 72 hours, respectively, on a scale of 10.

[0100] division 0 hours 24 hours 48 hours 72 hours number strain Su-1 (A) 10 9 8 8 Su-2 (B) 10 8 6 6 Su-3 (C) 10 8 6 5 Su-4 (A)+(B) 10 8 7 4 Su-5 (A)+(C) 10 7 5 2 Su-6 (B)+(C) 10 6 3 0 Su-7 (A)+(B)+(C) 10 5 0 0

[0101] [Table 2] is the experimental result confirming the off-odor reduction effect when insect extracts were immersed in ethanol and a strain was inoculated into a group containing water-soluble proteins and fermented.

[0102] In Sil-1, Sil-2, and Sil-3, which were inoculated with (A), (B), and (C) alone, it was confirmed that the odor was reduced even after 72 hours, but the reduction effect was not significant compared to 0 hours.

[0103] The off-odor reduction effect of the two types of mixed Sil-4 and Sil-5 was found to be less than half compared to 0 hours after 72 hours, and in the case of Sil-6, the off-odor was found to be removed after 72 hours, confirming that it has an off-odor removal effect.

[0104] It was found that Sil-7, which was a mixture of all three types, had its off-odor removed after 48 hours, confirming that the off-odor removal effect was most excellent when all strains (A), (B), and (C) were mixed and fermented.

[0106] division 0 hours 24 hours 48 hours 72 hours number strain Salt-1 (A) 10 10 9 8 Salt-2 (B) 10 10 8 7 Salt-3 (C) 10 9 7 7 Salt-4 (A)+(B) 10 9 7 5 Salt-5 (A)+(C) 10 8 6 4 Salt-6 (B)+(C) 10 7 5 2 Salt-7 (A)+(B)+(C) 10 6 3 1

[0107] [Table 3] is the experimental result confirming the off-odor reduction effect when insect extracts were immersed in ethanol containing NaCl and a strain was inoculated into a group containing salt-soluble proteins and fermented.

[0108] In Sil-1, Sil-2, and Sil-3, which were inoculated with (A), (B), and (C) alone, the off-odor was reduced after 72 hours, but the degree of reduction was not significant.

[0109] In the case of Sil-4 and Sil-5, which are a mixture of the two types, the off-odor reduction effect was found to be less than half compared to 0 hours after 72 hours, and in the case of Sil-6, only about 1 / 5 of the off-odor remained after 72 hours compared to 0 hours, confirming that there is an off-odor reduction effect.

[0110] Sil-7, which was a mixture of all three types, showed that off-odor was reduced to 1 / 10 of the level at 0 hours after 72 hours, confirming that the off-odor reduction effect was most excellent when fermented by mixing all strains of (A), (B), and (C).

[0112] division 0 hours 24 hours 48 hours 72 hours number strain plant Hon-1 (A)+(B)+(C) - 10 6 4 1 Hon-2 (A)+(B)+(C) White peony 10 6 3 1 Hon-3 (A)+(B)+(C) Rehmannia glutinosa 10 5 2 0 Hon-4 (A)+(B)+(C) Astragalus 10 3 1 0 Hon-5 (A)+(B)+(C) Angelica 10 3 2 1 Hon-6 (A)+(B)+(C) Heavenly Palace 10 5 3 1 Hon-7 (A)+(B)+(C) cinnamon 10 3 1 1 Hon-8 (A)+(B)+(C) dermis 10 3 0 0 Hon-9 (A)+(B)+(C) licorice 10 4 2 0 Hon-10 (A)+(B)+(C) Astragalus + Tangerine Peel 10 2 0 0

[0113] [Table 4] shows the experimental results confirming the off-odor reduction effect when all strains ((A)+(B)+(C)) and additional plant extracts were included in an aqueous solution mixed with water-soluble and salt-soluble proteins. The plant extracts that eliminated off-odor after 72 hours when used alone were Rehmannia glutinosa, Astragalus membranaceus, Citrus peel, and Glycyrrhiza glabra; in particular, Citrus peel eliminated off-odor after 48 hours, confirming the effect with the best off-odor removal rate.

[0114] In particular, when Astragalus membranaceus and Citrus peel were used in combination, the off-odor after 24 hours was reduced to 1 / 5 compared to 0 hours, and it was confirmed that the off-odor was removed after 48 hours, confirming excellent off-odor removal ability.

[0116] Although the invention has been described above with reference to embodiments, this is merely illustrative and does not limit the invention. Those skilled in the art will understand that various modifications and applications not exemplified above are possible within the scope of the essential characteristics of the embodiments. For example, each component specifically shown in the embodiments may be modified and implemented. Furthermore, differences related to such modifications and applications should be interpreted as being included within the scope of the invention as defined in the appended claims.

Claims

Claim 1 As an insect fermentation product, the above insect fermentation product is Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens Group A including ); Lactobacillus lactis ( Lactobacillus lactis Group B including ); and Lactobacillus plantarum ( Lactobacillus plantarum ) and Weissella paramesenteroid ( Weissella paramesenteroides An insect fermentation product comprising insects fermented with a mixture of Group C including ). Claim 2 In claim 1, the insect fermentation product comprises one or more of the following: black soldier fly, white-spotted flower beetle larva, and brown mealworm. Claim 3 In claim 1, the insect fermented product comprises an insect fermented product of insect protein. Claim 4 The insect fermentation product according to claim 1, wherein the insect fermentation product comprises one or more selected from the group consisting of white peony, processed rehmannia, astragalus, angelica, cnidium, cinnamon, dried tangerine peel, and licorice. Claim 5 A composition for pet food comprising an insect fermentation product according to any one of claims 1 to 4. Claim 6 A method for producing insect protein, wherein the method comprises: an extraction step for extracting an insect; a separation step for separating an insect extract produced in the extraction step; and a fermentation step for fermenting the separated insect extract with a strain mixture, wherein the fermentation step comprises Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens Group A including ); Lactobacillus lactis ( Lactobacillus lactis Group B including ); and Lactobacillus plantarum ( Lactobacillus plantarum ) and Weissella paramesenteroid ( Weissella paramesenteroides A method for producing insect protein comprising fermenting with a mixture of group C including ). Claim 7 A method for producing insect protein according to claim 6, wherein the extraction step comprises immersing the insect in ethanol or an aqueous ethanol solution containing NaCl at a temperature of 40 to 60°C. Claim 8 A method for producing insect protein according to claim 6, wherein the separation step comprises centrifuging the insect extract obtained in the extraction step to separate the pellet and the supernatant. Claim 9 A method for producing insect protein according to claim 6, wherein the fermentation step comprises adding the supernatant obtained from the separation step. Claim 10 A method for producing insect protein, wherein, in any one of claims 6 to 9, the method is for reducing or removing the off-flavor of insects.

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