Insect Larvae Steam Killing and Freezing for Wet Food Texture
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Solution Overview
Problem
Current methods for killing and preserving insect larvae or insects for food production are inefficient, particularly in preventing browning, ensuring microbiological stability, and allowing for the manufacture of moist food products without the need for drying or adding binders.
Innovation Solution
A method involving subjecting insect larvae or insects to steam vapor to achieve a core temperature of 50°C to 95°C, followed by freezing, which allows for reproducible killing, prevention of browning, and preservation without drying, enabling the production of wet food products with controlled texture and composition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If larvae are blanched by immersion in boiling water, then they are killed and bacterial load is reduced, but larvae absorb water which reduces blanching water volume and causes contamination of the water
Solution Approach 1:
The patent introduces steam as an intermediary medium to transfer heat to the larvae without direct contact between larvae and water. The steam condenses on the larvae surface, transferring thermal energy efficiently while preventing water absorption and contamination issues associated with direct water immersion blanching
Solution Approach 2:
The patent replaces the mechanical immersion process with a thermal field-based steam treatment. Instead of mechanically submerging larvae in water, the system uses steam generation and condensation to achieve the same killing effect without the drawbacks of water absorption and contamination
2Reliability
If larvae are dried and ground into powder, then microbiological stability is achieved, but the product cannot be used in wet food manufacturing without additional binders
Solution Approach 1:
The patent changes the preservation parameter from complete drying (water activity reduction) to controlled freezing at specific temperatures. This allows the larvae to maintain their natural moisture content and physical form while achieving microbiological stability through freezing, enabling use in both dry and wet food applications
Solution Approach 2:
The patent performs preliminary killing and stabilization of larvae before freezing, ensuring microbiological safety is established prior to the freezing step. This preliminary action allows the larvae to be preserved in a frozen state rather than dried state, maintaining versatility for different food applications
3Adaptability or versatility
If larvae are frozen without prior drying, then wet food production is enabled, but browning occurs which reduces protein digestibility and alters flavor
Solution Approach 1:
The patent performs preliminary killing of larvae through steam treatment before freezing. This preliminary action deactivates enzymes that would otherwise cause browning during the subsequent freezing and storage process, while still allowing the larvae to be frozen without drying to maintain wet food production capability
Solution Approach 2:
The patent utilizes phase transition from steam to condensed water on the larvae surface during the killing process, then transitions to solid phase freezing for preservation. The controlled phase change during steam killing prevents enzymatic browning while the subsequent freezing phase maintains the product in a non-dried state for wet food applications
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method ensures microbiological stability, prevents browning, and facilitates the production of wet food products with improved texture and composition, making it suitable for various food applications, including pet and human consumption.
Implementation Method 1
subjecting insect larvae or insects to steam vapor to achieve a core temperature of 50°C to 95°C
Implementation Method 2
followed by freezing, which allows for reproducible killing, prevention of browning, and preservation without drying
Data Source
Figure 1~2
AI summary
The present invention relates to a method for killing and preserving larvae and/or insects arranged to form a volume of larvae and/or insects. Characteristically, said volume of insect larvae is subjected to steam for a duration t1 sufficient for the temperature inside said volume, and in particular at the center of said volume, to reach a value equal to or greater than 50°C, and in particular equal to 60°C, 70°C, 80°C, 90°C or 95°C. The killed larvae and/or insects are then flash-frozen, optionally after being cooled to a given temperature, and the killed and frozen larvae and/or insects are stored at a negative temperature. The present invention also relates to an insect larva and/or a slaughtered and preserved insect, a method for manufacturing a food using such larvae and/or insects, and a food obtained by the method.