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(11) Patent Number: KE 304   
                       
(45) Date of grant: 23/02/2009           
                   
(21) Application Number: ~!P/2006/000525       
       
(22) Filing Date:25/10/2006
           
(3l)Priority Number:    (32) Date:  (33) Country:       
                           
(73)    Owner(s): MONICA A. AYIEKO ofP.O. BOX 19365, KISUMU., Kenya

(72)    lnventor(s) MONICA A. A YIEKO

(74)Agent/address for correspondence:

(54) Title: USE OF ISOPTERA AND EPHIMEROPTERA IN FORMULATION OF DOUGH AND BATIER PRODUCTS SAUSAGES AND MEAT LOOPS

(57) Abstract: This is innovation in the area ofEntomophagy. The invention pertains to production of baked crackers and muffins; sausages and meat loafs from reproductive termites (isoptera) and mayflies (ephimeroptea) as key ingredients in the food production. The key ingredients are made by sun-drying termites and mayflies, which are then grinded into flour for use. In baking, the ingredients are mixed with wheat flour, other baking ingredients and raising agents to form dough and batter, which are then baked accordingly in conventional oven to make crackers and muffins. The sausages are made from the mayfly ingredient, food fillers, food additives and boiled or fried as necessary. The mayfly ingredient is then mixed with food fillers, food additives, eggs, gelatin and shortening placed into a loaf mold, then cooked under pressure to make the meat loaf. Food additives used include sodium chloride, sodium nitrte, sodium tri-phosphate (STPP), dextrose, and monosodium glutamate (MSG).

TITLE: USE OF ISOPTERA AND EPHIMEROPTERA IN FORMULATION OF DOUGH AND BATTER PRODUCTS, SAUSAGES AND MEAT LOAFS
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FIELD OF THE INVENTION

This field of invention relates to formulation and processing of dough and batters

10    to make crackers and muffins; and production of sausages and meat-loafs. The conventional state of the art for production of such products is carried a step further by incorporating insect ingredient made from sun dried reproductive termites (isoptera) and mayflies (ephimeroptera) insects. The dough are rolled
out and cut into shapes as necessary, placed on baking trays and baked in

15    conventional ovens to make crackers. The butter is placed into muffin tins and placed in conventional ovens and baked into muffins. Sausages and meat loafs are currently made from meats or beans and legumes. The new innovated products deviate from the current conventional methods of producing such food items. The method used incorporates termites and mayflies (insects) ingredients
20    instead of regularly used meats or leguminous seeds.

BACKGROUND OF THE INVENTION AND METHOD

For centuries, termites and mayflies have been collected and eaten fresh without 25 cooking, or sun-dried and roasted, which also acts as short-term preservation.

The insect are exceptionally rich in important food nutrients and have special flavors highly favored by communities that consume edible insects. However, with time, consumption of insects has reduced considerably due to changes in our eating habits, and tastes and preferences of new generations. We have

30    therefore innovated ways and means whereby the insects products may be used in production of commercial food items to meet the needs of current consumers.

Dough and batters are normally made from wheat flour, sugar, salt and raising

agents such as yeast or baking powders.  Eggs and milk may be added to enrich

35    the products where necessary. Crackers are then rolled out and baked or batters made into muffin, rolls, breads and cakes. Sausages and meat loafs are normally made from meats, beans and other legumes by mixing with other company specific food additives and filler materials. This innovation substitutes
the meats, beans and legumes with ingredients made from dried reproductive

40    stage of termites and mayflies, which are collected, sun dried and grinded. The grinded insects as the key ingredients are incorporated into the dough and batter to enrich the products before cooking. The ingredients are also incorporated into the mixture for making sausages and meat loaf to make the new sausages and meat loafs. The prototype products do not contain meats, beans or legumes as
45    conventional products.

To make the ingredients, the insects are collected and sun dried. The sum-dried insects are crushed into flour and incorporated into the mixture to produce the fortified products. This innovation uses nutrients from the insects to provide the necessary proteins, fatty acid, minerals and vitamins instead of the conventional
5    sources such as the meats, beans and legumes.

Best mode of working out the invention

The insect flour is mixed with wheat flour, raising agents, sugar and salt to make

10    stiff dough. The dough is then rolled out into crackers and baked in a conventional oven. To make the muffins, the batter is made from mixing the insect ingredient with wheat flour, sugar, salt, eggs, milk and raising agents. The batter is then placed in muffin tins and baked as necessary. To make the sausages and meat loafs, the insects ingredient is mixed with husk fillers, back

15    fats, eggs, food additives and rolled out into sausages, which are then boiled or fried as necessary. When the same mixture is modified using additional food fillers and food taste enhancing additives and pre-cooked under pressure, the meat loaf is formed.

20    The insects are sun-dried immediately upon collection for preservation. This process of drying reduces the high perishability nature of the insects, which has inhibited commercialization of the items. The dried insect samples are subjected to laboratory analysis for harmful microbial and heavy metals. By carefully adding
and reducing the food additives, the insect ingredients, filler-materials and by

25    using different cooking methods, acceptable prototype products are produced. Palate and other organoleptic tests are done in the laboratory on the prototype products. The products are therefore rich in alternative sources of protein, fatty acids; minerals such as zinc, iron, calcium and potassium; vitamins such as A

and 82 ; and proteins. The products may be used as healthy snacks or even as a 30 main meal for family at home and in restaurants.
 
TITLE: USE OF ISOPTERA AND EPHIMEROPTERA IN FORMULATION OF DOUGH AND BATTER PRODUCTS, SAUSAGES AND MEAT LOAFS


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CLAIM

1.    I claim the process of formulating the dough and batter by using isoptera and ephimeroptera.

10

2.    I claim the process of formulating sausages and meat loafs by using isoptera and ephimeroptera.

3.    I claim the process of cooking sausages and meat loaf by using isoptera

15    and ephimeroptera.

4.    I claim muffins made from isoptera and ephimeroptera.

5.    I claim crackers made from isoptera and ephimeroptera.

20   
6.    I claim sausages made from isoptera and ephimeroptera

7.    I claim meat loaf made from isoptera and ephimeroptera
 
TITLE: USE OF ISOPTERA AND EPHIMEROPTERA IN FORMULATION OF DOUGH AND BATTER PRODUCTS, SAUSAGES AND MEAT LOAFS


5
ABSTRACT


This is  invention  relates  to the  use of isoptera and  ephimeroptera in

10    formulation of dough and batter products, sausages and meat loafs in the area of entomophagy. The invention pertains to production of baked crackers and muffins; sausages and meat loafs from reproductive termites (isoptera) and mayflies (ephimeroptera) as key ingredients in the food production. The key ingredients are made by sun-drying termites and

15    mayflies, which are then grinded into flour for use. In baking, the ingredients are mixed with wheat flour, other baking ingredients and raising agents to form dough and batter, which are then baked accordingly

in conventional oven to make crackers and muffins. The sausages are made from the mayfly ingredient, food fillers, food additives and boiled or

20    fried as necessary. The mayfly ingredient is then mixed with food fillers, food additives, eggs, gelatin, and shortening, placed into a loaf mold, then cooked under pressure to make the meat loaf. Food additives used include sodium chloride, sodium nitrite, sodium tri-phosphate (STPP), dextrose, and monosodium glutamate (MSG).

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