[2Jp] Processing, Manufacturing technology

[2Jp-01] Reaction Flavors of Edible Crickets and Their Taste

*Kana Kogiso^1,2, Ayane Tomizawa¹, Shoji Kaneko³, Shinya Yamazaki³ (1. The Faculty of Health and Human Development, The University of Nagano, 2. Graduate School of Health and Nutrition Sciences, The University of Nagano, 3. Nagano Prefecture General Industrial Technology Center)

Keywords:insect diets, cricket, high-pressure enzymatic treatment

[Objective]
　In Japan, the declining food self-sufficiency rate and protein crisis have led to exploring insect eating as a solution. This study examined a new processing method for edible crickets.
[Method]
　Commercially available cricket powder was used, with samples prepared by adding dolomite or persimmon powder, followed by high-pressure enzymatic treatment adding soy sauce koji. Color, viable cell count, allergenicity, GC-MS, and sensory tests were conducted. No color changes were observed. Viable cell counts indicated the product is safe for consumption. Allergenicity tests showed a negative reaction after high-pressure treatment. Sensory tests found no significant differences in smell and taste between samples with and without additives, similar to soy sauce.
[Results and Discussion]
　The results suggest that extracting and processing crickets with additives and seasonings can reduce the cricket-specific odor and improve taste and functionality, enabling upcycling into value-added products. This research was supported by JSPS KAKENHI grant 24K05578.