• 한국컴퓨터정보학회논문지
• /
• 제28권3호
• /
• pp.83-89
• /
• 2023

본 연구에서는 식용곤충의 활용성을 향상시킬 수 있는 잠재적 소비자인 조리 전공자의 식용곤충에 대한 인식 조사를 통해 미래식량이자 대체식량인 식용곤충이 조리 분야에서 손쉽게 활용될 수 있는 기초자료를 제시하였다. 조사대상자의 79.0%가 식용곤충에 대해 들어본 적이 있고, '친구, 동료, 가족 등 주변 지인'을 통해 정보를 얻는 것으로 나타났으며, 76.8%가 식용곤충을 구매해 본 경험이 있으며, 71.9%가 '온라인'에서 구매하였다. 식용곤충을 구매하는 이유는 '호기심'으로 나타났고, '식품이나 음식에 첨가한 형태'로 구매한다가 가장 높게 나타났고, 향후 70.1%가 식용곤충을 이용할 의사가 있으며, 특히 '식용곤충을 이용한 신제품 개발'에 참여할 의사가 가장 높게 나타났다. 따라서 미래 식량 자원으로 대두되는 식용곤충의 활용도와 소비촉진을 향상시키기 위해서 조리전공 대학생의 식용곤충 인식개선을 위한 다각적인 방안과 다양한 메뉴개발을 위한 교육프로그램 개발이 필요하다고 사료된다.

• Journal of Nutrition and Health
• /
• 제53권2호
• /
• pp.190-202
• /
• 2020

세계적으로 식용곤충은 중요한 잠재적 미래식량으로 전망되고 있으며, 식용곤충 및 이를 이용한 제품을 개발하고 보급하기 위해서는 식용곤충에 대한 소비자 인식에 대한 연구가 필요하다. 이에 본 연구에서는 성인 453명 (남자 172명, 여자 281명)을 대상으로 2018년 12월부터 2019년 1월까지 식용곤충에 대한 인식, 구매 및 섭취 실태를 설문조사한 후 성별 및 연령에 따라 비교 분석하였다. 식용곤충을 인지하고 있는 대상자는 87.0% 이었으며, 알고 있는 식용곤충의 종류는 벼메뚜기 (92.4%), 누에번데기 (70.3%) 순이었고 식용곤충에 대한 정보는 방송·신문·잡지·인터넷 기사 및 광고에서 얻는다는 응답 (36.8%)이 가장 높았다. 식용곤충(제품)의 구매 또는 섭취 경험은 남자가 여자보다 유의하게 높았으며 (45.9% vs. 31.0%, p < 0.01), 연령증가에 따라 유의적으로 높았다 (p < 0.001). 이용해본 식용곤충 종류는 누에번데기 (76.5%), 벼메뚜기 (63.9%) 순이었으며, 구매한 곳은 음식점 (42.2%), 제품의 형태는 조리식품 (42.2%)이 가장 높았고, 이용한 주된 이유는 호기심에서 (30.1%), 식품 섭취 목적으로 (23.5%), 맛이 있어서 (22.9%) 순이었다. 식용곤충의 만족도는 맛 (3.4점), 가격 (3.3점), 품질 (3.3점), 안전성(3.1점), 모양 및 외형 (2.7점) 순이었으며, 특히 모양 및 외형의 경우 60대 이상이 유의하게 높았다 (p < 0.001). 식용곤충(제품)에 대한 향후 이용 의사는 남자가 여자보다 높았으며 (65.7% vs. 42.3%, p < 0.001), 연령 증가에 따라 유의하게 높았다 (p < 0.001). 식용곤충 이용 의사에 대한 이유는 영양적 측면 (3.6점), 건강관리 측면 (3.4점), 환경적 기여 (3.3점), 호기심 (3.2점), 맛(2.8점) 순이었으며, 식용곤충 이용 의사가 없는 이유는 거부감 (4.1점), 신체적 안전 우려 (3.5점), 제품의 낮은 신뢰 (3.5점), 비싼 가격 (3.2점) 순이었다. 식용곤충에 대한 거부감은 여자가 남자보다 유의하게 높았으며 (4.3 vs. 3.9, p < 0.001), 연령이 낮을수록 높았다 (p < 0.001). 식용곤충 이용 시 필요한 정보는 원산지 (63.8%)가 가장 높았으며, 선호하는 제품의 형태는 분말형태 (39.5%), 음식에 첨가 (24.1%), 환 형태 (20.1%) 순이었다. 이상의 연구결과를 종합할 때 소비자들의 식용곤충(제품)에 대한 높은 인지도에 비해 실제 이용 경험이나 향후 이용 의사는 낮았으며, 특히 여자와 낮은 연령층에서 낮았다. 또한 식용곤충의 모양 및 외형에 대한 만족도가 가장 낮아 식용곤충을 이용하지 않는 주된 이유인 거부감으로 인식되는 것으로 나타남으로써 앞으로 여성과 젊은 층의 식용곤충에 대한 인식을 긍정적으로 전환시키고 다양한 소비자 요구를 반영하는 노력이 필요하다는 것을 제안한다.

• 한국식품영양학회지
• /
• 제35권2호
• /
• pp.137-149
• /
• 2022

The purpose of this paper was to analyze domestic patents for food using edible insects. From January 1, 1980 to December 31, 2021, patents filed with the Korean Intellectual Property Office were searched, and a total of 242 valid patents were selected. The trend of Korean patent applications for edible insect food has increased since 2015, with 57 cases (the highest number) in 2017. As for the edible insects used in food, Bombyx mori L. were the most common with 127 cases, followed by Tenebrio molitor L. with 118 cases. By type of applicant, individuals accounted for the most, with 132 cases. As a result of grouping patents by food classification, 67 cases of edible insects were used in snacks, breads, and rice cakes. As a result of patent analysis, an effort was made to supplement insufficient nutrients by adding nutritionally excellent edible insects to existing foods, and efforts were made to improve the sensory properties of insect foods. It is expected that this study will contribute to establishing future R&D directions and patent application strategies related to edible insect food.

• 한국축산식품학회지
• /
• 제39권4호
• /
• pp.521-540
• /
• 2019

This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biases associated with harmful insects, although the abundant characteristics of edible insects should benefit human health. Nevertheless, many countries in Asia, Oceania, Africa, and Latin America utilize insects as a major protein source. Using insects can potentially solve problems related to the conventional food-supply chain, including global water, land, and energy deficits. Academic, industry, and government-led efforts have attempted to reduce negative perceptions of insects through developing palatable processing methods, as well as providing descriptions of health benefits and explaining the necessity of reducing reliance on other food sources. Our overview reveals that entomophagy is experiencing a steady increase worldwide, despite its unfamiliarity to the consumers influenced by Western eating habits.

• 한국축산식품학회지
• /
• 제42권3호
• /
• pp.372-388
• /
• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.

• 식품과학과 산업
• /
• 제49권4호
• /
• pp.31-39
• /
• 2016

The reasons for selecting insects as future food are high growth and feed conversion rates, reproduce quickly, low environmental footprint, valuable source of nutrients, and source of a various undeveloped functional materials. Since 2014, Tenebrio molitor larva, Protaetia brevitarsis larva, Allomyrina dichotoma larva, and Gryllus bimaculatus were registered as new food in Korea because it has been scientifically proven that they are not harmful to eat and nutritious. Therefore they can be legally produced and sold as food. Accordingly, there are 7 species of edible insects including grasshopper, silkworm pupa, and Baekgangjam in Korea. To improve aversion to edible insects, using their powder, chop, and gravy hidden their morphology, we developed more than 100 different kinds of recipes for general food menu, held several times tasting events to be familiar with edible insect food, and published cookbooks. Moreover, we developed more than 50 kinds of recipes for patients. To eat the insect food more and more people, we have been analyzed various function of insects. If health food based on the results of functional analysis is developed, edible insect's value will be raised. If various insect foods are developed and consumed by people, edible insect market will grow up more than 100 billion won in 2020.

• International Journal of Internet, Broadcasting and Communication
• /
• 제11권3호
• /
• pp.20-26
• /
• 2019

The purpose of this study is to show probability of alternate food by using edible insects through the reports (Edible insects: Future prospects for food and feed security) edited by WFO (World Food Organization). We were carried out to develop the functional meat new product using Mealworm (Tenebrio molitor lavare) and Chicken breast. People's interest to the healthy, low-calories food is growing up, the Foodservice industry is developing and making Functional food, which helps to a sale strategy. Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A rapid increase in the human population is expected in the second half of the 21 century, which will lead to lower availability of food, especially animal protein As the problem of food supply and demand has come to the fore with climate change, Food and Agriculture Organization of the United Nations (FAO) has noticed edible insects as future food resources in order to prepare against the shortage of protein source. Recently consumers, especially patients have doubts about safety of raw materials for food. To overcome these limitations, I propose an enteral nutrition formula using edible insects as a raw material.

• 식품과학과 산업
• /
• 제55권2호
• /
• pp.128-139
• /
• 2022

식용곤충은 영양적, 친환경적, 경제적, 기능성 등의 장점을 가지고 있어 미래 대체식량으로 주목받고 있음에도 불구하고 현재까지 소비는 저조한 실정이므로 새로운 소비촉진 방안 마련이 시급하다. 따라서 인구밀도가 가장 높은 서울시민을 대상으로 실시한 설문조사 결과를 바탕으로 ① 식용곤충의 외형에 대한 혐오감, ② 식품공전에 신규 등록된 식용곤충에 대한 홍보 부족, ③ 지속적인 양질의 식용곤충 공급 및 식품·제품 판매의 어려움이라는 식용곤충 산업의 문제점을 도출하였다. 식용곤충 산업 활성화를 위해서는 본 연구에서 제안한 다양한 홍보활동을 통해 우선 식용곤충의 가치나 혐오감 개선에 앞서 식용곤충의 존재를 널리 알리는 것이 선행되어야 할 것이다. 이미·이취를 감소시키고 풍미를 향상시켜 식용곤충이 맛있는 먹거리로 각인된다면 소비촉진은 자연스럽게 이루어질 것이라 생각된다. 새로운 식재료인 곤충에 대한 호기심은 있으나 어떻게 조리해야 하는지 모르는 분들을 위한 다양한 조리 교육이 이루어 진다면 식용곤충은 누구나 손쉽고 맛있게 먹을 수 있을 것이다. 어떠한 식재료보다 믿을 수 있는 먹거리로 자리매김하기 위해, 복합공간인 원스톱 클러스터에서 품질관리를 통한 수매가 이루어지고, 그 자리에서 바로 교육 및 제품판매까지 이루어진다면 소비자에게 보다 편의성을 제공해 줄 수 있을 것이라 판단된다. 이러한 다방면의 활성화 방안을 통해 미래대체 식량으로써 식용곤충 산업이 활성화된다면 국민건강증진과 관련 산업 소득증대를 기대할 수 있을 것이라 기대된다.

• Journal of Microbiology and Biotechnology
• /
• 제29권6호
• /
• pp.933-943
• /
• 2019

Gamma-aminobutyric acid (GABA)-producing strains were isolated from four edible insects and subjected to 16S rRNA sequence analysis. Among the four GABA-producing bacteria, Enterococcus avium JS-N6B4 exhibited the highest GABA-production, while cultivation temperature, initial pH, aerobic condition, and mono-sodium glutamate (MSG) feeding were found to be the key factors affecting GABA production rate. The culture condition was optimized in terms of glucose, yeast extract, and MSG concentrations using response surface methodology (RSM). GABA production up to 16.64 g/l was obtained under the conditions of 7 g/l glucose, 45 g/l yeast extract, and 62 g/l MSG through the optimization of medium composition by RSM. Experimental GABA production was 13.68 g/l, which was close to the predicted value (16.64 g/l) calculated from the analysis of variance, and 2.79-fold higher than the production achieved with basic medium. Therefore, GABA-producing strains may help improve the GABA production in edible insects, and provide a new approach to the use of edible insects as effective food biomaterials.

• 한국식품영양학회지
• /
• 제29권6호
• /
• pp.849-859
• /
• 2016

Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at $4^{\circ}C$ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at $4^{\circ}C$. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.