Method for reducing off-flavor of edible insects using yeast

Abstract

The present invention relates to a method for reducing off-odors in edible insects using yeast. The method for reducing off-odors in edible insects using yeast according to the present invention has the effect of significantly reducing the peculiar off-odor of edible insects that failed to satisfy palatability due to the off-odor. In particular, the off-odor can be significantly reduced in the larvae of the white-spotted flower beetle, and thus can be usefully utilized in food and feed compositions.

Description

Technology Field

[0001] The present invention relates to a method for reducing off-flavors in edible insects using yeast. Background Technology

[0003] White-spotted flower beetle Protaetia brevitarsis It is an insect belonging to the order Coleoptera, family Scarabaeidae, and order Scarabaeidae, and inhabits Korea, Japan, Taiwan, China, and Europe. Adults of this insect feed on mature fruits such as peaches and pears, as well as corn and oak sap, while larvae inhabit soil rich in organic matter, such as compost and haystacks, and are known to cause little harm to the underground parts of living plants.

[0004] The larvae of the white-spotted flower beetle have been used as a traditional medicine for various diseases in Korea. They are considered an excellent source of nutrition as they contain large amounts of essential amino acids, unsaturated fatty acids, dietary fiber, and minerals. For this reason, white-spotted flower beetle larvae are recognized as a highly nutritious alternative food material, and various studies are being conducted to utilize them as health functional foods.

[0005] However, the larvae of the white-spotted flower beetle face difficulties in being utilized as a food ingredient due to significantly reduced palatability caused by a distinctive off-flavor. Although research is currently underway to overcome this, the degree of odor reduction remains insufficient to be preferred by consumers.

[0006] Accordingly, the inventors of the present invention developed a method to identify the cause of off-flavor components in white-spotted flower beetle larvae using yeast and to reduce the cause of off-flavors, and completed the present invention by confirming component analysis such as the analysis of volatile compound flavors. Prior art literature

[0008] Republic of Korea Registered Patent Publication No. 10-2131882 The problem to be solved

[0009] The objective of the present invention is to provide a method for reducing the off-flavor of edible insects using yeast.

[0010] In addition, another objective of the present invention is to provide a method for manufacturing edible insect powder.

[0011] In addition, another objective of the present invention is to provide edible insect powder produced by the above-described manufacturing method.

[0012] In addition, another objective of the present invention is to provide a food composition comprising the edible insect powder.

[0013] In addition, another objective of the present invention is to provide a feed composition comprising the edible insect powder. means of solving the problem

[0015] To achieve the above objectives, the present invention provides a method for reducing off-flavors in edible insects using yeast, comprising the steps of: fasting the edible insects to remove internal waste; and feeding yeast to the edible insects.

[0016] Next, the present invention provides a method for manufacturing edible insect powder comprising: a) a step of fasting the edible insect to remove internal waste while feeding yeast; b) a step of washing and freeze-drying the edible insect; and c) a step of grinding the freeze-dried sample.

[0017] Furthermore, the present invention provides edible insect powder produced by the above-described manufacturing method.

[0018] In addition, the present invention provides a food composition comprising the above-mentioned edible insect powder.

[0019] Finally, the present invention provides a feed composition comprising the above-mentioned edible insect powder. Effects of the invention

[0021] The method for reducing off-odor in edible insects using yeast according to the present invention has the effect of significantly reducing the peculiar off-odor of edible insects that failed to satisfy palatability due to the off-odor, and in particular, the off-odor in white-spotted flower beetle larvae can be significantly reduced, so it can be usefully utilized in food and feed compositions. Brief explanation of the drawing

[0023] Figure 1 is a figure showing a phylogenetic tree according to the D1 / D2 region sequence of an LSU rRNA gene constructed using the Neighbor Joining method in one embodiment of the present invention. FIG. 2 shows, in one embodiment of the present invention, a PLS-DA scores plot and a permutation test (A) and W. anomalus Figure B shows the PLS-DA score plot for the volatile compound profiles of white-spotted flower beetle larvae fed with Y29 and water. FIG. 3 illustrates an embodiment of the present invention, W. anomalus This figure shows the hierarchical clustering heatmap of volatile compounds in Y29-fed and water-fed white-spotted flower beetle larvae. FIG. 4 illustrates an embodiment of the present invention, W. anomalus This figure shows box plots of volatile compounds in white-spotted flower beetle larvae fed with Y29 and water (W). FIG. 5 illustrates an embodiment of the present invention, W. anomalus This is a diagram showing the effect of Y29 on the growth of white-spotted flower beetle larvae. Specific details for implementing the invention

[0024] Hereinafter, the present invention will be described in detail with reference to the attached drawings for embodiments of the present invention. However, the following embodiments are presented as examples of the present invention, and if it is determined that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the essence of the present invention, such detailed description may be omitted, and the present invention is not limited by this. The present invention is capable of various modifications and applications within the scope of the claims set forth below and the equivalent scope interpreted therefrom.

[0025] Furthermore, the terminology used in this specification is used to appropriately describe preferred embodiments of the present invention, and may vary depending on the intent of the user or operator, or the conventions of the field to which the present invention belongs. Accordingly, the definitions of these terms should be based on the content throughout this specification. Throughout the specification, when a part is described as “comprising” a certain component, unless specifically stated otherwise, this means that it does not exclude other components but may include additional components.

[0026] Throughout this specification, '%' used to indicate the concentration of a particular substance is (w / w) % for solid / solid, (w / v) % for solid / liquid, and (v / v) % for liquid / liquid, unless otherwise noted.

[0028] In one aspect, the present invention provides a method for reducing off-flavor of edible insects using yeast, comprising the steps of: fasting the edible insects to remove internal waste; and feeding yeast to the edible insects.

[0029] In one embodiment of the present invention, the edible insect may be one or more selected from the group consisting of white-spotted flower beetle larvae, mealworm larvae, crickets, rice grasshoppers, white silkworms, silkworm pupae, and rhinoceros beetle larvae, preferably white-spotted flower beetle larvae, but is not limited thereto.

[0030] In one embodiment of the present invention, the yeast is of the genus Wickerhamomyces ( Wickerhamomyces ) strain, preferably Wickerhamomyces anomalus ( Wickerhamomyces anomalus ), more preferably Wicker Harmomyces anomalycus Y29( Wickerhamomyces anomalus It may be Y29)(Accession No.: KACC 83082BP), but is not limited thereto.

[0031] In one embodiment of the present invention, the Wickerhamomyces anomalus Y29 may be isolated from barley grains, but is not limited thereto.

[0033] In one aspect, the present invention provides a method for producing edible insect powder comprising: a) feeding yeast while fasting edible insects to remove internal waste; b) washing and freeze-drying edible insects; and c) grinding the freeze-dried sample.

[0035] In one aspect, the present invention provides edible insect powder produced by the above-described manufacturing method.

[0037] In one aspect, the present invention provides a food composition comprising the edible insect powder.

[0038] In addition to containing edible insect powder, the food composition of the present invention may contain various flavoring agents or natural carbohydrates, etc., as additional ingredients, as in conventional food compositions.

[0039] Examples of the natural carbohydrates described above include monosaccharides, e.g., glucose, fructose, etc.; disaccharides, e.g., maltose, sucrose, etc.; polysaccharides, e.g., dextrin, cyclodextrin, etc., and conventional sugars, and sugar alcohols such as xylitol, sorbitol, erythritol, etc. The flavoring agents described above may advantageously use natural flavoring agents (taumatin), stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.). The food composition of the present invention may be formulated in the same manner as the pharmaceutical composition described above and used as a functional food or added to various foods. Foods to which the composition of the present invention may be added include, for example, beverages, meat, chocolate, food products, confectionery, pizza, ramen, other noodles, chewing gum, candy, ice cream, alcoholic beverages, vitamin complexes, and health supplements.

[0040] In addition, the above food composition may contain, in addition to edible insect powder, various nutritional supplements, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. Furthermore, the food composition of the present invention may contain fruit pulp for the production of natural fruit juice, fruit juice beverages, and vegetable beverages.

[0041] The functional food composition of the present invention may be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, etc. In the present invention, the term "health functional food composition" refers to a food manufactured and processed using raw materials or ingredients having functional properties useful to the human body pursuant to Article 6727 of the Act on Health Functional Foods, and means consuming it for the purpose of obtaining effects useful for health uses, such as regulating nutrients or physiological actions regarding the structure and function of the human body. The health functional food of the present invention may include conventional food additives, and unless otherwise stipulated, suitability as a food additive is determined according to the specifications and standards for the relevant item in accordance with the general provisions and general test methods of the Food Additives Codex approved by the Ministry of Food and Drug Safety. Items listed in the aforementioned "Food Additives Codex" include, for example, chemically synthesized compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamon acid; and natural additives such as persimmon dye, licorice extract, crystalline cellulose, sorghum dye, and guar gum. Examples include mixed preparations such as L-sodium glutamate preparations, alkaline additives for noodles, preservative preparations, and tar dye preparations. For example, a health functional food in tablet form may be produced by granulating a mixture of the edible insect powder of the present invention with an excipient, a binder, a disintegrant, and other additives using a conventional method, and then adding a lubricant or the like and compression molding, or by directly compression molding the said mixture. Additionally, the health functional food in tablet form may contain a mating agent or the like as needed. Among the health functional foods in capsule form, hard capsules may be manufactured by filling a conventional hard capsule with a mixture of the edible insect powder of the present invention mixed with additives such as an excipient, and soft capsules may be manufactured by filling a capsule base such as gelatin with a mixture of the edible insect powder of the present invention mixed with additives such as an excipient. The soft capsules may contain plasticizers such as glycerin or sorbitol, coloring agents, preservatives, etc., as needed.A health functional food in the form of pills can be prepared by molding a mixture of the edible insect powder of the present invention with excipients, binders, disintegrants, etc., using a previously known method, and if necessary, it can be coated with white sugar or other coating agents, or the surface can be coated with a substance such as starch or talc. A health functional food in the form of granules can be prepared by making a mixture of the edible insect powder of the present invention with excipients, binders, disintegrants, etc., into granules using a previously known method, and may contain flavoring agents, mating agents, etc., if necessary.

[0043] In one aspect, the present invention provides a feed composition comprising the edible insect powder.

[0044] The edible insect powder of the present invention may be included in a feed composition as a growth promoter for animals or livestock due to the effective components or effective nutritional components of the edible insect. Specifically, the feed containing the fermented edible insect according to the present invention can be manufactured in various forms of feed known in the art, and preferably may include concentrated feed, roughage, or special feed. Concentrated feeds include seed grains such as wheat, oats, and corn; bran, which is a byproduct obtained by refining grains and includes rice bran, wheat bran, and barley bran; oilseed meal, which is a byproduct obtained by extracting oil from soybeans, rapeseed, sesame, flaxseed, and coconut; residues such as residual starch, which is the main component of starch residue remaining after removing starch from sweet potatoes and potatoes; fish meal, fish residue; fish soluble, which is a concentrated fresh liquid obtained from fish; meat meal; blood meal; feather meal; skim milk powder; dried whey, which is the residue obtained when making cheese from milk and casein from skim milk; yeast, Chlorella, and seaweed. Roughage includes raw grass feeds such as wild grass, pasture grass, and green cuts; root vegetables such as feed turnips, feed beets, and a type of turnip called lutea bearger; silage, which is a stored feed made by filling a silo with raw grass, green cut crops, and grains and fermenting them with lactic acid; hay made by cutting and drying wild grass and pasture grass; straw from livestock breeding crops; and leaves of legumes. Special feeds include mineral feeds such as seashells and rock salt; urea feeds such as urea or its derivatives such as diuretic isobutane; feed additives, which are substances added in trace amounts to compound feed to supplement components that are prone to being lacking when only natural feed ingredients are mixed, or to improve the shelf life of the feed; and dietary supplements.

[0045] The feed composition according to the present invention may include various feed additives.

[0046] In the present invention, the term "feed additive" refers to a substance added to feed for the purpose of various effects, such as supplementing nutrients and preventing weight loss, improving the digestibility and utilization of fiber in the feed, improving milk quality, preventing reproductive disorders and improving conception rates, and preventing high-temperature stress during the summer. The feed additive of the present invention corresponds to an auxiliary feed under the Feed Management Act and may additionally include mineral preparations such as sodium bicarbonate (baking soda), bentonite, magnesium oxide, and complex minerals; trace mineral preparations such as zinc, copper, cobalt, and selenium; vitamin preparations such as carotene, vitamin E, vitamins A, D, E, nicotinic acid, and vitamin B complex; protected amino acid preparations such as methionine and lysic acid; protected fatty acid preparations such as calcium salts of fatty acids; probiotics (lactic acid bacteria preparations); probiotics such as yeast cultures and mold fermentation products; and yeast preparations.

[0047] The feed composition according to the present invention is not particularly limited and can be applied to any individual intended for growth promotion. The individual refers to animals, for example, non-primates (e.g., cattle, pigs, horses, cats, dogs, rats, and mice) and mammals including primates (e.g., monkeys, e.g., cynomolgous monkeys and chimpanzees). In another embodiment, the individual is a livestock animal (e.g., horses, cattle, pigs, etc.) or a pet animal (e.g., dogs or cats). Additionally, it is a fish, for example, halibut, sole, eel, freshwater eel, saltwater eel, or rockfish. The dosage of the feed composition according to the present invention will depend on a number of factors such as the animal's species, size, weight, and age. In principle, a typical dosage may be in the range of 0.001 to 100 g per individual / day, but is not limited thereto.

[0049] As described above, specific embodiments of the present invention have been described in detail; however, those skilled in the art who understand the spirit of the present invention will be able to easily propose other inventions that are inferior or other embodiments included within the scope of the spirit of the present invention by adding, changing, or deleting other components within the same spirit. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included within the scope of the present invention.

[0051] <Preparation Example 1> Preparation of White-spotted Flower Beetle Larvae

[0052] White-spotted flower beetle Protaetia brevitarsis ) Second instar larvae were purchased from Jinju Larvae Farm (Jinju, Korea). Rearing of the white-spotted flower beetle was carried out at the Edible Insect Research Institute of the Gyeongsangnam-do Agricultural Research and Extension Services. 150 second instar larvae were placed in a 50 L box (360×510×285 mm) containing fermented oak sawdust with 65% moisture content (Jinju Larvae Farm, Jinju, Korea). The fermented oak sawdust was replaced at weekly intervals, and third instar larvae were harvested after rearing for 28 days at 25 ℃ and 60% humidity.

[0054] <Example 1> Yeast Isolation and Identification

[0055] 1-1. Yeast Isolation

[0056] 100 g of barley grains cultivated and harvested in the Gyeongsangnam-do region, provided by the Gyeongsangnam-do Agricultural Research and Extension Services, were ground in a sterilized mortar and pestle. Subsequently, the ground barley grains were placed in a flask containing 1,000 mL of sterilized barley malt extract (provided by the Brewing Club of Gyeongsang National University) and incubated with shaking at 25 ℃ for 1 hour. 1 mL of the suspension was plated onto YPD agar plates supplemented with 50 µg / mL streptomycin and 50 µg / mL ampicillin, and incubated at 25 ℃ for 5 days until yeast colonies were observed. After purifying single colonies with unique morphology from the same medium, three isolates emitting a pleasant odor were obtained on the 4th day of incubation. Yeast colonies were purified and mixed into a YPD medium containing 25% (v / v) glycerol, and then stored at -80 ℃.

[0057] As a result, three isolates, Y29, MHGNU Y31, and MHGNU Y32, which formed major colonies from the barley grain were isolated.

[0059] 1-2. Yeast Identification

[0060] To identify the yeast isolate isolated in Example 1-1 above, the internal transcribed spacer (ITS) region and the large ribosomal subunit (LSU) D1 / D2 region were amplified using primers ITS1 (5'-TCCGTAGGTGAACCTGCGG-3'), ITS4 (5'-TCCTCCGCTTATTGATATGC) and NL1 (5'-GCATATCAATAAGCGGAGGAAAAG-3'), NL4 (5'-GGTCCGTGTTTCAAGACGG-3'), respectively. The amplified PCR products were purified using Expin Gel SV (GeneAll Biotechnology, Seoul, Korea), and the nucleotide sequences of the PCR products were analyzed by Macrogen Services (Daejeon, Korea). DNA sequences were analyzed using the BLAST (Basic Local Alignment Search Tool) program from the NCBI (National Center for Biotechnology Information) GenBank database, and a phylogenetic tree based on the nucleotide sequences of the LSU region was generated using MEGA11 software and the neighbor-joining method.

[0061] The rRNA gene sequences of the ITS region (560 bp) of isolates Y29, MHGNU Y31, and MHGNU Y32 were identical and were deposited in GenBank (OR497838, OR497839, and OR497840). The ITS region sequences of the isolates were from Wicker Harmomyces anomalus isolated from Chinese barley ( Wickerhamomyces anomalus It showed 99.3% identity with the sequence of strain Y6 (GenBank accession no. MT742675). The rRNA LSU D1 / D2 region sequences (592 bp) of isolates Y29, MHGNU Y31, and MHGNU Y32 were identical and were deposited in GenBank (OR497846, OR497847, and OR497848). The LSU region sequences of the isolates are W. anomalus It showed 100% identity with the sequence of clone 17 (GenBank OQ067121). Based on the D1 / D2 domain sequences of the LSU rRNA gene, the phylogenetic trees Y29, MHGNU Y31, and MHGNU Y32 are phylogenetic groups. W. anomalus It was shown that it is located within (see Fig. 1).

[0063] <Example 2> Wickerhamomyces anomalus Y29 vaccination

[0064] Wicker Harmomyces anomalytus Y29 of Example 1 above ( Wickerhamomyces anomalus Y29)(Accession Number: KACC 83082BP)(10 8 CFU / mL) was cultured in YPD medium for 2 days. Subsequently, in order to remove internal excrement from the third instar larvae of the white-spotted flower beetle collected in Preparation Example 1, the third instar larvae collected during fasting were... W. anomalus Transferred to Y29 suspension for 2 days. W. anomalus The Y29 suspension was replaced at 8-hour intervals, and distilled water was used as a negative control. The amount of suspension and distilled water was adjusted so that the larvae's bodies were submerged about two-thirds to allow for respiration. After the fasting period, the larvae were washed with distilled water and freeze-dried. The freeze-dried samples were ground using a food grinder and stored in a sealed container at -70°C prior to analysis.

[0066] <Experimental Example 1> Measurement of Volatile Compounds in White-spotted Flower Beetle Larvae

[0067] 1-1. Measurement of Volatile Compounds in White-spotted Flower Beetle Larvae

[0068] Freeze-dried powder of the white-spotted flower beetle larvae was extracted using 2 mL of distilled water containing an internal standard and 0.04 g of NaCl. The sample was heated and stirred at 25 °C for 10 minutes, then adsorbed onto a Solid Phase Micro-Extraction (SPME) fiber for 10 minutes. Analysis of volatile compounds was performed using a GC-2010 Plus gas chromatograph equipped with a TQ8030 Mass Spectrometer (Shimazu, Tokyo, Japan), and the sample was analyzed using a DB-WAX column (30 m × 0.25 mm id, 0.25 μm film thickness, J&W Scientific, Santa Clara, CA, USA). Helium was applied as a carrier gas at a flow rate of 1 mL / min. The injector and detector temperatures were set to 250 °C and 230 °C, respectively. The GC oven temperature program was maintained at 40°C for 3 minutes, increased to 90°C at 5°C / min, increased to 230°C at 19°C / min, and then maintained at 230°C for 5 minutes. Volatile compounds were identified by comparing them with MS values ​​of sample data provided by the Wiley Registry 11th edition / National Institute of Standards and Technology (NIST) Mass Spectral Library.

[0069] Volatile compounds measured by GC-MS are shown in Table 1 below.

[0071] Volatile compounds Content Hydrocarbon group 2-methylheptane 34.61% 2,4-dimethylheptane undecane decane 2-methyloctane 4-methyldecane 3,7-dimethyldecane dodecane pentadecane tetradecane ethylbenzene 1,2-dimethylbenzene 1,3,5-trimethylbenzene 1,2,3,4-tetramethylbenzene 1,3-di-tert-butylbenzene 1,2,4,5-tetramethylbenzene butylated hydroxytoluene phenol Ketone group 2,3-butanedione 25.0% 3-heptanone ketone, methyl 2,2,3-trimethylcyclopentyl 2-heptanone 3-octanone 2-octanone 3-hydroxy-2-butanone 4,6-dimethyl-2-heptanone 3-hydroxy-2-pentanone 2-undecanone acetophenone 6-methyl-5-hepten-2-one 2-nonanone Alcohol group 2-butyl-1-octanol 19.23% 2-methyl-1-butanol 3-methyl-1-butanol 2,4-dimethyl-1-heptanol 1-undecanol 1-octen-3-ol 3-octanol 2-ethyl-1-hexanol 5-ethyl-2-nonanol 2-undecanol Aldehyde group 2-methyl-2-butenal 7.69% 2-ethyl-2-hexenal nonanal 2-methyl-2-pentenal Sulphur-containing group methyl propyl disulfide 3.85% propyl disulfide Terpene group p-cymen / m-cymen 3.85% o-cymen Acid group 2-ethylbutanoic acid 1.92% Other groups chloroform 3.85% indole Total 100%

[0073] As shown in Table 1 above, 2-methylheptane, 2,4-dimethylheptane, decane, 4-methyldecane, tetradecane, and butylated hydroxytoluene included in the hydrocarbon group are known to be compounds with an unpleasant odor, and butylated hydroxytoluene, in particular, is a compound recognized as a food additive by the U.S. Federal Drug Administration (GRAS) but is still known to be toxic.

[0074] Ketones included in the ketone group are primarily produced by the oxidation of lipids such as unsaturated fatty acids. White-spotted flower beetle larvae have a significantly high content of unsaturated fatty acids, and unsaturated fatty acids are more unstable than saturated fatty acids and can be easily oxidized to form ketone compounds. These ketone compounds play a role in producing an unpleasant odor.

[0075] 1-octen-3-ol, included in the alcohol group, is known as a substance that emits the fishy odor of insects at a low odor threshold.

[0076] Volatile organic aldehyde compounds of the aldehyde group originate from lipid oxidation, and these compounds are known to produce a rotten smell.

[0077] In addition, monoterpenes (p-cymene and o-cymene) are present in large quantities in plants, and when insects consume plants, these compounds are stored in their bodies. These compounds possess pleasant flavor and exhibit antioxidant, anti-inflammatory, and antibacterial activities.

[0079] 1-2. W. anomalus Measurement of volatile compounds in white-spotted flower beetle larvae fed Y29

[0080] Separated from barley grains W. anomalus The odor of freeze-dried powder of white-spotted flower beetle larvae fed with Y29 was analyzed.

[0081] Score plots of partial least squares discriminant analysis (PLS-DA) and permutation test based on the volatility profile of freeze-dried powder of white-spotted flower beetle larvae water intake and W. anomalus It was applied to a Y29 feeding sample, and this is shown in Figure 2.

[0082] As shown in Fig. 2A, the PLS-DA model (R 2 X= 0.528, R 2 Y= 0.966, Q 2 = 0.825) showed a clear difference between water intake and Y29 intake samples.

[0083] As shown in Fig. 2B, R 2 wa Q 2 Overfitting did not occur in the permutation test with an intercept of (0.71, -0.29).

[0084] Through this, W. anomalus It was confirmed that there is a difference in odor between the powder of white-spotted flower beetle larvae fed with Y29 and the powder of white-spotted flower beetle larvae fed with water.

[0086] Water feeding and in 80 volatile compounds including unidentified volatile compounds W. anomalus To confirm the differences between Y29 larval powder samples, a heatmap hierarchical cluster analysis was performed and is shown in Figure 3. The standardized color pattern of the heatmap from maximum (0.3) to minimum (-0.3) represents the relative concentration of volatile compounds.

[0087] As shown in Fig. 3, W. anomalus The number of volatile compounds with relatively high concentrations in Y29 feed larva powder is significantly lower compared to water feed larva powder, and W. anomalusThe concentration of 13 types of volatile compounds was significantly reduced in the Y29 feed larva powder.

[0088] Compared to water supply W. anomalus Figure 4 compares the concentration differences of 15 types of compounds among the volatile compounds that were significantly reduced and increased in the Y29 larval powder.

[0089] As shown in Figure 4, the concentrations of p-cymene / m-cymene, 1,3,5-trimethylbenzene, 3-hydroxy-2-pentanone, nonanal, 1,2,4,5-tetramethylbenzene, and acetophenone, including 2-methylheptane, 4-methyldecane, 1-undecanol, and butylated hydroxytoluene, which are known to emit unpleasant odors, W. anomalus Y29 larvae were significantly reduced in the powder. The concentrations of chloroform and 3-heptanone, known for emitting a pleasant odor, were W. anomalus Y29 grade significantly increased in larval powder.

[0090] Through this, W. anomalus It was confirmed that feeding with Y29 has the effect of lowering the total volatile compound concentration rather than affecting the volatile compound concentration, and as a result W. anomalus It was confirmed that feeding with Y29 was effective in reducing the foul odor of white-spotted flower beetle larvae.

[0092] <Experimental Example 2> Measurement of the Growth of White-spotted Flower Beetle Larvae

[0093] In the above Example 2, during the 2-day fasting stage of the white-spotted flower beetle larva, the larva W. anomalus When Y29 was ingested, the growth of the white-spotted flower beetle larvae was measured to see if it proceeded normally, and this is shown in Figure 5.

[0094] As shown in Fig. 5, no symptoms of death in the white-spotted flower beetle larvae were observed, and W. anomalus There was no difference in weight between the larvae fed with Y29 and the larvae fed with water.

[0095] Through this, the white-spotted flower beetle larva W. anomalus It was confirmed that there were no harmful effects even when Y29 was ingested directly.

[0097] The present invention has been described above with reference to preferred embodiments and experimental examples. Those skilled in the art will understand that the present invention may be embodied in modified forms without departing from the essential characteristics of the invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the invention is defined by the claims, not by the foregoing description, and all variations within the scope of the claims should be interpreted as being included in the invention.

[0099] Depository Name: National Institute of Agricultural Sciences, Rural Development Administration, Microbial Bank (KACC) Accession Number: KACC83082BP Date of Deposit: 2023-10-23

Claims

Claim 1 A method for reducing off-flavor of edible insects using yeast, comprising the steps of: fasting the edible insects to remove internal waste; and feeding yeast to the edible insects, wherein the yeast is of the genus Wickerhamomyces ( Wickerhamomyces It is a strain, and the above Wickerhamomyces genus ( Wickerhamomyces The ) strain is Wicker Harmomyces anomalus Y29( Wickerhamomyces anomalus A method for reducing off-flavor of edible insects using yeast, characterized by being Y29)(Accession No.: KACC 83082BP). Claim 2 A method for reducing off-odor of edible insects using yeast, characterized in that, in claim 1, the edible insect is one or more selected from the group consisting of white-spotted flower beetle larvae, mealworm larvae, two-spotted crickets, rice grasshoppers, white silkworms, silkworm pupae, and rhinoceros beetle larvae. Claim 3 delete Claim 4 delete Claim 5 A method for reducing off-flavor of edible insects using yeast, wherein, in claim 1, the above-mentioned Wicker Harmomyces anomalus Y29 is isolated from barley grains. Claim 6 a) a step of fasting the edible insect to remove internal waste while feeding yeast; b) a step of washing and freeze-drying the edible insect; and c) a step of grinding the freeze-dried sample, wherein the yeast is of the genus Wickerhamomyces ( Wickerhamomyces It is a strain, and the above Wickerhamomyces genus ( Wickerhamomyces The ) strain is Wicker Harmomyces anomalus Y29( Wickerhamomyces anomalus A method for manufacturing edible insect powder, characterized by being Y29)(Accession No.: KACC 83082BP). Claim 7 Edible insect powder produced by the manufacturing method of paragraph 6. Claim 8 A food composition comprising the edible insect powder of claim 7. Claim 9 A feed composition comprising the edible insect powder of claim 7.

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