Edible mycelium protein processing method and application

A technology of processed products and mycelium, which is applied in the direction of protein food processing, plant protein processing, application, etc., can solve the problems of inability to effectively simulate the taste of animal source meat, easy to produce beany smell, bad flavor, etc., and achieve market application Prospect, rich protein content, short cycle effect

Pending Publication Date: 2021-09-21
TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technical effect of this patented technology relates to producing safe-fibers from edible fungal material that contains significant amounts (up 20% - 80 %) of proteins found naturally within its cells without affecting their quality or taste. This makes it possible for consumed items like sausages made up mostly of these fibers instead of traditional ingredients such as whipped peanuts which are expensive due to poor sources. Additionally, making use of edible bacteria grown on specialized equipment allows for cost savings while maintaining good health benefits.

Problems solved by technology

This patented describes how plants produce certain types of edible products called vegetarian or vegan (vegetal), which are safe because they don't contain harmful chemicals like synthetic pesticides used during their cultivating processes. However, these natural sources also provide important nutrients such as vitamins and mineral supplementary feed stuffed into animals. Additionally, there has been an effort towards developing new ways to make vegetarians better suited alternatives to traditional ones through innovations related with genetic engineering technology.

Method used

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  • Edible mycelium protein processing method and application
  • Edible mycelium protein processing method and application
  • Edible mycelium protein processing method and application

Examples

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preparation example Construction

[0081] Preparation method of meat alternative

[0082] A third aspect of the present disclosure provides a method of preparing meat substitutes, wherein the preparation method comprises the steps of:

[0083] Take fungal fermentation culture, the nucleic acid removal, dehydration treatment, to obtain processed edible mushroom mycelium; wherein said edible mushroom mycelium processed to a dry mass content of the filament processed in said nucleic acid Edible less than 5%, a protein content of 40% or more; Edible filament to the total mass of the processed protein, a protein essential amino acid content of 35% or more;

[0084] Edible filament take processed, optionally mixed with a vegetable protein, molding process, the resulting flavor modulating meat substitutes.

[0085] The present disclosure in preparing a meat substitute product which is simple and easy to operate, the filament processed edible fungi can be prepared by fermentation culture, a rich source of raw materials fo...

Embodiment 1

[0099] The present embodiment provides a processed body of Edible Fungi, specific preparation steps are as follows:

[0100] 1, fermentation

[0101] The PDA plate inoculated in the seed medium and cultured at 48h activated strain 30 ℃. The activated strain good to mount with an inoculating loop with a seed medium (2.6g / L sodium citrate dihydrate, 2.52g / L potassium nitrate, 2.88g / L ammonium dihydrogen phosphate, 1.6g / L potassium dihydrogen phosphate , 0.2g / L magnesium sulfate heptahydrate, 0.1g / L of calcium chloride dihydrate, 20g / L glucose) in shake flasks, 30 ℃, 250rpm cultured 48h.

[0102] 5% of the inoculum, there were inoculated into fermentation medium (2.6g / L sodium citrate dihydrate, 2.52g / L potassium nitrate, 2.88g / L ammonium dihydrogen phosphate, 1.6g / L potassium dihydrogen phosphate, 0.2 g / L magnesium sulfate heptahydrate, 0.1g / L of calcium chloride dihydrate, 50g / L glucose;) fermentor at 30 ℃, 250rpm cultured 48h; after fermentation, the re...

Embodiment 2

[0106] The present embodiment provides a processed body of Edible Fungi, specific preparation steps are as follows:

[0107] 1, fermentation

[0108] The PDA plate inoculated in the seed medium and cultured at 48h activated strain 30 ℃. The activated strain good to mount with an inoculating loop with a seed medium (0.5g sodium sulphate, 2.52g / L potassium nitrate, 2.88g / L ammonium dihydrogen phosphate, 2g / L potassium dihydrogen phosphate, 0.2g / L seven over anhydrous magnesium sulfate, 0.2g / L of calcium chloride dihydrate, 40g / L glucose) in shake flasks, 30 ℃, 250rpm cultured 30h.

[0109] 5% of the inoculum, there were inoculated into fermentation medium (0.5g sodium sulphate, 2.52g / L potassium nitrate, 2.88g / L ammonium dihydrogen phosphate, 2g / L potassium dihydrogen phosphate, 0.2g / L sulfate heptahydrate Mg, 0.2g / L of calcium chloride dihydrate, 60g / L glucose;) fermentor at 30 ℃, 250rpm cultured 36h; after fermentation, the resulting fermentation culture fu...

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Abstract

The invention belongs to the technical field of fungus and food processing, and relates to an edible mycelium protein processing method and application. The edible mycelium processed product disclosed by the invention is high in protein content and low in nucleic acid content, and has the characteristics of rich nutrition and high edible safety. According to the meat substitute disclosed by the invention, beany flavor brought by vegetable protein can be effectively reduced, and the flavor of the meat substitute is improved. When the mycelium processed product is eaten, the fiber texture of the animal-derived meat can be simulated through the fibers of the mycelium, and the taste of the animal-derived meat is effectively simulated. The production raw materials of the edible mycelium processed product are easy to obtain, the period is short, the yield per unit area is high, and the method has the advantages of no influence of environment and climate, continuous production, greenness and environmental protection and the like.

Description

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Claims

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Application Information

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Owner TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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