INSECT PRODUCTS AND METHODS OF MANUFACTURE THEREOF

1 - 23 . (canceled)

24 . A method for producing an insect product, the method comprising:

wet-grinding, grinding, or shearing at least one insect into a paste, puree, or powder,

diluting the paste, puree, powder, or dried insect with a composition comprising water forming an insect slurry;

adding a composition comprising an enzyme into the insect slurry forming an enzyme-containing insect slurry;

microfiltering the enzyme-containing insect slurry, wherein the pore size of the microfiltration membrane is sufficient to retain lipids or insoluble sediment, wherein proteins are collected in a permeate; and

ultrafiltering of the permeate, wherein the pore size of the filter membrane is sufficient to retain proteins and peptides comprising solid insect matter particles.

25 . The method of claim 24 , wherein ultrafiltring is used to remove particles less than about 0.5 μm or between about 0.007 μm and about 0.5 μm.

26 . The method of claim 24 , wherein the enzyme is added in a sufficient quantity to solubilize or partially solubilize the insect, hydrolyze proteins, or to digest the protein component of the slurry.

27 . The method of claim 24 , further comprising drying the permeate to form a dried insect product.

28 . The method of claim 24 , further comprising:

heating the slurry and composition comprising the enzyme for a period of time sufficient to at least one of the following:

partially solubilize the protein present in the insect;

liberate the protein from chitin; or

liberate the protein from any other macromolecules to which the protein is bound.

29 . The method of claim 24 , further comprising heating the enzyme-containing insect slurry to between about 45° C. and 60° C. prior to microfiltering.

30 . The method of claim 24 , wherein the enzyme-containing insect slurry comprises at least one of:

a neutral enzyme;

a protease and peptidase cocktail;

a protease from Aspergillus oryzae at a strength of 800,000 HUT/g;

or a peptidase Aspergillus oryzae at a strength of 500 LAPU/g.

31 . The method of claim 24 , wherein the enzyme-containing insect slurry includes at least one or more of:

Bromelain ( Ananas comorus stem);

Papain ( Carica papaya );

Peptidase ( Aspergillus oryzae );

Peptidase ( Aspergillus melleus );

Protease ( Aspergillus niger );

Protease ( Bacillus licheniformis );

Protease ( Bacillus subtilis );

Protease ( Aspergillus oryzae ),

protease A, or

Flavorpro (peptidase).

32 . The method of any one of claim 24 , further comprising drying the permeate to form a dried insect product.

33 . A method for producing an insect product, the method comprising:

providing an insect;

grinding, wet-grinding, or shearing the insect into an insect paste or powder;

diluting the insect paste or powder with a composition comprising water forming an insect slurry;

adding a composition comprising an enzyme to the insect slurry forming an enzyme-containing insect slurry;

microfiltering the enzyme-containing insect slurry, wherein the pore size of the microfiltration membrane is sufficient to retain lipids and insoluble sediment, wherein proteins are collected in the permeate; and

nanofiltering of the permeate, wherein the pore size of the filter membrane is sufficient to retain proteins and peptides.

34 . The method of claim 33 , further comprising heating the enzyme-containing insect slurry to between about 45° C. and 60° C. prior to microfiltering.

35 . The method of claim 33 , wherein the nanofiltring is used to remove particles less than about 0.01 μm or between about 0.0005 μm and about 0.01 μm.

36 . The method of claim 33 , wherein the slurry comprises at least one of:

a neutral enzyme;

a protease and peptidase cocktail;

a protease from Aspergillus oryzae at a strength of 800,000 HUT/g; or a peptidase Aspergillus oryzae at a strength of 500 LAPU/g.

37 . The method of claim 33 , wherein the enzyme includes at least one or more of:

Bromelain ( Ananas comorus stem);

Papain ( Carica papaya );

Peptidase ( Aspergillus oryzae );

Peptidase ( Aspergillus melleus );

Protease ( Aspergillus niger );

Protease ( Bacillus licheniformis );

Protease ( Bacillus subtilis );

Protease ( Aspergillus oryzae ),

protease A, or

Flavorpro (peptidase).

38 . The method of claim 33 , further comprising adding at least one of:

cocoa, vanilla, cinnamon, natural flavor extracts, hydrocolloid gums, optionally, xanthan, guar, or gum acacia; stevia, sucralose, sugar alcohol, monkfruit extract, salt, lecithin, mono/diglycerides, or lipid emulsifiers.

39 . The method of claim 33 , wherein the particle size of the dried insect powder, insect puree, or insect paste is about 10 μm-200 μm.

40 . The method of claim 33 , wherein diluting the insect paste or powder includes diluting with water between a 1:1 dilution of cricket to water by mass and a 1:30 dilution of cricket to water by mass.

41 . The method of any one of claim 33 , further comprising drying the permeate to form a dried insect product.

42 . An insect product comprising: a composition derived from at least one insect, comprising solid insect particles, wherein the insect product has

a protein content of about 90% to about

99%; a fat content of about 0% to about

50%;

a carbohydrate content of about 0% to about 50%;

an ash content of about 0% to about 5%; and

the solid insect particles have an average particle size between about 0.001 μm and about 100 μm or between about 0.01 μm and about 10 μm.

43 . The insect product of claim 42 , further comprising at least one of:

cocoa, vanilla, cinnamon, natural flavor extracts, hydrocolloid gums, optionally, xanthan, guar, or gum acacia; stevia, sucralose, sugar alcohol, monkfruit extract, salt, lecithin, mono/diglycerides, or lipid emulsifiers.