Sponge cake products containing insect protein and the manufacturing process of such products.

Abstract

OCR 09WP 03 / 04 / 2569 Sponge cake products containing insect protein and the manufacturing process that uses this protein. Edible insects that have undergone a protein preparation process by washing the insects to remove impurities, and then drying them. Freeze, then reduce the size using a blender. Remove the fat twice, then grind to reduce the size further using a food processor. The insects are ground finely, then sifted through a sieve. The protein is then extracted to obtain a powder, and this insect protein powder is then used... They are used as ingredients in products, and eggs, sweeteners, flour, cocoa powder, chocolate flavoring, and leavening agents are added. The perfect proportions result in a delicious sponge cake.

Claims

OCR 09WP 03 / 04 / 2569 1. Sponge cake products containing insect protein include: Eggs 40.0-50.0 percent by weight. Sweeteners 20.0-30.0 percent by weight. Insect protein 0.1-15.0 percent by weight. 5.0-25.0 percent flour by weight. Cocoa powder 0.1-5.0 percent by weight. Chocolate flavoring 0.1-2.0 percent by weight. Leavening agent 0.1-1.0 percent by weight.

2. Sponge cake products containing insect protein, as per claim 1, where the most suitable ingredients are found. together with Eggs account for 45.84 percent by weight. Sweetener 27.50 percent by weight. Insect protein 15.0 percent by weight. 7.92 percent flour by weight. Cocoa powder 1.83 percent by weight. Chocolate flavoring 0.99 percent by weight. Leavening agent 0.92 percent by weight.

3. Sponge cake products containing insect protein under claim 1 or 2, where eggs are selectable. Chicken eggs, duck eggs, quail eggs—one or at least two together.

4. Sponge cake products containing insect protein as per claim 1 or 2, where sweeteners are used. Choose one or at least two from granulated sugar, coconut sugar, monk fruit sugar, or honey. Combined 5. Sponge cake products containing insect protein as per claim 1 or 2, where insect protein... Choose from edible and dried insects in powder form, including grasshoppers, crickets, and grasshoppers. Grasshoppers, silkworms, centipedes, queen bees, dung beetles, bamboo worms, beetles, water bugs, or at least two of these. Combined 6. Sponge cake products containing insect protein as per claim 1 or 2, where the flour is selectable from... Rice flour, glutinous rice flour, brown rice flour, tapioca flour, corn flour, mung bean flour, wheat flour for making... Bread flour, all-purpose flour, cake flour—one or at least two of them combined.

7. Sponge cake products containing insect protein, as per claim 1 or 2, where cocoa powder is optional. Made from natural cocoa powder or Dutch cocoa powder, either one or a combination of both.

8. Sponge cake products containing insect protein as per claim 1 or 2, where flavoring agents are used. Chocolate is available in powder, liquid, or a combination of both.

9. Sponge cake products containing insect protein, as per claim 1 or 2, where the leavening agent is optional. Baking soda or baking powder, either one or a combination of both.

10. Which of the following processes for manufacturing sponge cakes containing insect protein falls under claims 1 through 9? Firstly, this involves the following steps: Methods for preparing insect protein. A. Wash the insects with water to clean them, separate out any dirt and inedible parts, and then dry them. Freeze-dried B. Reduce the size of the frozen insects from step A using a blender, then remove the fat twice. After that, Grind the insects until finely powdered, then sift the powder through a sieve. C. Extract protein from the insect powder from step B using an alkaline solution at a ratio of 1:15 by weight. The volume is stirred using a paddle mixer at a speed of 1000 revolutions per minute in a temperature-controlled water bath at 40 degrees Celsius. Sterilize at Celsius for 1 hour, then centrifugate using a temperature-controlled centrifuge at 7363 revolutions per minute. Maintain a temperature of 4 degrees Celsius for 30 minutes. Collect the liquid portion. D. Take the sediment from step C and perform extraction and centrifugation to collect the liquid portion again. Step 4: The resulting liquid portion is then subjected to protein precipitation using an acidic solution at pH 4. Centrifugated using a temperature-controlled centrifuge at 7363 revolutions per minute and a temperature of 4 degrees Celsius. For 15 minutes. f. Collect the precipitate and add distilled water equal to the initial sample weight. Then adjust to pH 7 and proceed... The insect protein was dried using a soaking drying process. It was stored in sealed aluminum foil bags at -18°C. Celsius degrees The process of producing sponge cakes containing insect protein. B. Sift and mix the dry ingredients, including insect protein, flour, cocoa powder, and leavening agent, together. C. Beat the eggs with the sweetener and chocolate flavoring at high speed for 3 minutes. Add... Continue mixing the dry ingredients from step B at low speed for 2 minutes.

7. Pour the mixture into a 65x55x40 centimeter mold and bake in an oven preheated to 200 degrees Celsius. Turn on only the bottom heating element for 10 minutes, then switch to both top and bottom heating elements for another 3 minutes. Then remove and let it cool. Room temperature