Despite the nutritional value and environmental and economic advantages of edible insects with high possibilities as new food material, There is a lack of research on edible insects by aversion. The purpose of this study is to make stock for purpose of reducing neophobia caused by visual image, finding methods of food processing and utilization planning through making stock used two-spotted cricket as general food material of edible insects. Therefore, This study is to establish the basic data by verifying the physiochemical characteristic and sensory property of two-spotted cricket stock and to identify possibility of substitution as food materials by comparing with the commonly used chicken stock.

According to this study, The stock was made by using high pressure cooking method and various boiling time to two-spotted cricket stock. The study on Two-spotted Cricket stock examined by proximate composition, chromaticity and pH of and compared with the physicochemical characteristics(chromaticity, pH, moisture content, salinity, °Brix, free amino acids) and sensory properties(quantitative descriptive analysis, acceptance). Also, it examined the differences between chicken stock and two-spotted cricket stock depending on food neophobia propensity to avoid new foods and conducted survey and acceptability test to find out behavior after intake of the Two-cricket stock.

As the results of the general characteristics of two-spotted cricket were as follows. In the result of the proximate composition of hot-air dried two-spotted, the moisture content of 3.59%, crude protein 61.80%, crude fat 21.07%, crude ash 4.17%, carbohydrate 9.38%. The L-value of two-spotted cricket was 4.98, the a-value was -1.25, the b-value was 13.81, and the pH was 6.72.

The results of the quality characteristics of two-spotted cricket stock were as follows.
The color value test showed that the Con of chicken stock was the highest in L-value. The experimental group was in order of high pressure boiling time, 15 minutes> 30 minutes, 45 minutes> 60 minutes from. The value of a decreased as the boiling time increased and the chicken stock was the lowest. The b-value of chicken stock was the lowest. The value of b was higher in the order from 60 minutes to 15 minutes in two-spotted cricket stock. The values of L, a, b showed a significant difference between each samples.

As a result of pH measurement, the chicken stock was the highest. The ranges of pH was 5.27∼5.98. The two-spotted stock was the highest at 30 minutes. The result was similar with previous studies, the stock was acidified for long hours by high temperature after a certain time and there was a significant difference between each samples.

As a result of moisture content, The chicken stock was 95.71%, and the moisture content decreased as the boiling time increased in two-spotted cricket stock. This result showed that tendency was consistent with previous studies related to elution of soluble solid as boiling time increase.

The results of Salinity and °Brix measurement were as follows. Salinity was the highest in the chicken stock(0.43%). The experimental group showed that different value by boiling time as 15 minutes(0.22%), 30 minutes(0.26%), 45 minutes(0.27%), 60 minutes(0.31%). The Con was 3.43% in Brix and Two-spotted stock was higher in order of 60 minutes (3.50%)> 45 minutes (3.47%)> 30 minutes (2.50%)> 15 minutes (1.93%). This results had a much elution of soluble solid as the boiling time increases.

The results of free amino acids measurement were as follows. Free amino acids of 21 species were analyzed. As a result of the total amino acid analysis, the control group showed that had the highest content at 2319.67 ㎕/L, the experimental group showed 1403.80 ㎕/L of TCS45 heated for 45minutes, TCS30 was 1386.46 ㎕/L, TCS15 was 1328.57 ㎕/L, TCS60 was 688.91 ㎕/L. Essential amino acids were valine, threonine, leucine, isoleucine, methionine, lysine, phenylalanine, tryptophan, and 10 species including of histidine and arginine were detected. In addition, amino acid which gives umami, sweetness, bitterness were all detected, and amino acid give the same taste as sulfur compounds was detected for only methionine. Therefore, it was judged that stock had characteristics such as essential amino acid inclusion and umami which can be produced even if the stock made by two-spotted cricket.

As a result of the quantitative descriptive analysis of two-spotted cricket stock, a total of 24 descriptive items were derived. 24 characteristics are the appearance(darkness, turbidity, glossiness, browness, degree of precipitate, thickness), flavor(onion soup flavor, celery odor, sweet odor, astringent flavor) taste(sweet taste, sour taste, bitter taste, savory taste, umami taste, bisque taste, oily taste, onion soup taste), texture(lightness, oiliness, felling of irritation), after taste(savory taste, bitter taste, after furred tongue). As a result of acceptance test, TCS45 boiled by high pressure method for 45 minutes, flavor, taste and overall acceptance was highest. it seems that boiling is best for 45 minutes and it was considered to the most suitable method of two-spotted cricket stock.

The result of the correlation analysis showed that had no significant between the free amino acid and acceptance of two-spotted cricket stock. Amino acids which give umami taste, sweet taste, bitter taste were verified that had the correlation with quantitative descriptive analysis. Also, the results of the correlation analysis between the acceptance and the quantitative description analysis could identify for correlation.

As a result of investigating acceptance of stock according to food neophobia, it was found that chicken stock and two-spotted cricket stock had the same acceptance regardless of food neophobia propensity, and two-spotted cricket stock replaces chicken stock had possibility as a material. In the result of acceptance of two-spotted cricket stock according to the blind and the informed, there was no significant difference regardless of both food neophobia high group and low group. When the information was not provided, the consumer was not aware of two-spotted cricket irrespective of food neophobia degree. After provided information was not showed the difference in high groups, reducing the disgusting through the manufacture of stock. Nevertheless, low group was still recognized that chicken stock had highly intention to recommend comparing with two-cricket stock.

Through this study, it was possible to produce stock with excellent sensuality which was used by high-pressure method for 45 in making a two-spotted cricket stock. It was judged that making insects food can reduce visual aversion as stock. So, the possibility of food ingredient was identified so that two-spotted cricket leads to increase of domestic interests. It could provide basic data for cooking applied research of two-spotted cricket and possibilities of menu development and commercialization plan.

In this study, The stock was made with two-spotted cricket. It is necessary to utilize stock by two-spotted cricket as edible insects in the future. In addition, The variety of research should be conducted so that it applies sauce, soup and stock.