The invention relates to a method for preparing nutrients from insects, comprising the following steps: a) grinding the insects so as to obtain a ground material; b) subjecting the ground material to enzymatic hydrolysis so as to obtain a hydrolyzed ground material; c) pressing the hydrolyzed ground material so as to obtain a chitin-enriched solid fraction and a liquid fraction; and d) subjecting the liquid fraction to a physical separation so as to obtain an aqueous protein fraction and an oil fraction.

Provided is a method for producing a composition containing plasmalogen derived from a plasmalogen-containing animal tissue, the method being without significantly decreasing an amount of plasmalogen derived the plasmalogen-containing animal tissue. A method for producing a composition containing plasmalogen derived from an animal tissue, the method comprising: (A) concentrating an alcohol extract of a plasmalogen-containing animal tissue, and (B) after diluting a concentrated product obtained by (A), allowing to stand under refrigeration.

The present invention relates to a method for converting insects into nutrient streams, such as a puree, an enzymatically hydrolysed puree, a fat fraction and a protein fraction. The invention further relates to the (hydrolysed) puree and to the fractions obtainable by said methods and to their use as a food or feed product or as an ingredient therefore. The invention also relates to a method for converting insect larvae into a composition with anti-oxidant properties. Thus, the invention also relates to a method for converting insect larvae into an antioxidant composition. In addition, the invention relates to a composition with anti-oxidant properties obtainable by said method and to the use of the composition as a health promoting food ingredient or as a feed ingredient.

The present invention relates to a method for converting insects into nutrient streams, such as a puree, an enzymatically hydrolysed puree, a fat fraction and a protein fraction. The invention further relates to the (hydrolysed) puree and to the fractions obtainable by said methods and to their use as a food or feed product or as an ingredient therefore. The invention also relates to a method for converting insect larvae into a composition with anti-oxidant properties. Thus, the invention also relates to a method for converting insect larvae into an antioxidant composition. In addition, the invention relates to a composition with anti-oxidant properties obtainable by said method and to the use of the composition as a health promoting food ingredient or as a feed ingredient.

A heat-coagulated protein processed food product obtained by continuously heat-coagulating and molding a mixture that includes a protein, a lipid, and moisture and has fluidity, by an internal heating method while the mixture is moved within a cylinder having a heating part, and a non-heating part following on from the heating part, is dynamically cut with a cutting blade to form plural noodle-shaped bodies, and the plural noodle-shaped bodies after the cutting cohere with each other at surfaces along a longitudinal direction of the noodle-shaped bodies.

A heat-coagulated protein processed food product obtained by continuously heat-coagulating and molding a mixture that includes a protein, a lipid, and moisture and has fluidity, by an internal heating method while the mixture is moved within a cylinder having a heating part, and a non-heating part following on from the heating part, is dynamically cut with a cutting blade to form plural noodle-shaped bodies, and the plural noodle-shaped bodies after the cutting cohere with each other at surfaces along a longitudinal direction of the noodle-shaped bodies.

A method may include grinding raw whole muscle meat into a ground meat material and heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The method may also include freezing the cooked ground meat material and mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The method may further include pressing the meat mixture into a formed shape and slicing the formed shape into meat portions of a predetermined size.

A method may include grinding raw whole muscle meat into a ground meat material and heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The method may also include freezing the cooked ground meat material and mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The method may further include pressing the meat mixture into a formed shape and slicing the formed shape into meat portions of a predetermined size.

The present disclosure is directed to processed food and/or beverage that includes undenatured type II collagen. The undenatured type II collagen is introduced to the food and/or beverage prior to processing, and at least 30% or more of the undenatured collagen remains undenatured in the after processing the food and/or beverage.

The present disclosure is directed to processed food and/or beverage that includes undenatured type II collagen. The undenatured type II collagen is introduced to the food and/or beverage prior to processing, and at least 30% or more of the undenatured collagen remains undenatured in the after processing the food and/or beverage.