Mycelium protein-based meat substitute food and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a hypha protein-based meat substitute food and a preparation method thereof. The invention provides a hypha protein-based sausage. The hypha protein-based sausage comprises the following raw materials: hypha protein, a thickening agent and water, the hypha protein comprises filaments with the length smaller than 1100 microns or filaments with the length larger than 100 microns; the hypha protein-based meat substitute food can completely replace vegetable protein vegetarian sausages, avoids the defect of peculiar smell such as beany flavor of vegetable protein, has excellent taste and texture, is closer to real meat food, and has better taste and quality than vegetable protein vegetarian meat or pork and chicken. The hypha protein-based meat substitute food is high in protein content and natural dietary fiber content, low in fat content, free of cholesterol and more nutritional and healthy.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a mycelium protein-based meat substitute food and a preparation method thereof. Background Art

[0002] The main ingredients of traditional sausages are livestock and poultry meat, which carries the risk of drug residues. At the same time, livestock meat has a high cholesterol content (700-1200mg / Kg) and contains more saturated fatty acids, which increase the risk of arteriosclerosis and heart disease.

[0003] At present, the main substitute for animal meat is plant protein meat. The plant protein meat industry is in the development stage, and generally uses soy protein. However, there is still a certain gap between soy protein meat and real animal meat, and the main disadvantages are as follows: (1) Low nutritional value: The digestibility-corrected amino acid score (PDCAAS, 0.4-0.9) of soy protein is different from that of animal protein (such as casein PDCAAS, 1), and the content ratio of cysteine ​​and leucine is slightly lower; (2) Strong odor: Soy protein has a beany smell, and a high content of flavoring needs to be added to cover it; (3) Complex process: In order to achieve the taste of meat, soy protein uses a screw extrusion process. However, after high temperature and high pressure extrusion and puffing, soy protein loses its emulsification and gelling properties, and additional colloids need to be added to retain moisture and oil, resulting in complex process steps.

[0004] Fungal protein contains rich protein (dry basis, 50-55%) and dietary fiber (mainly β-chitosan and chitin, dry basis, 25%-30%), with the advantages of high protein, high fiber, low fat, zero cholesterol, etc., which can reduce the consumption of resources such as energy, land, and water and reduce carbon emissions (saving 99% of land and 97% of water, reducing 94% of greenhouse gas emissions), and is not affected by climate. It is an important class of alternative protein. At the same time, fungal protein has no beany smell, is close to white in color, has a fiber structure similar to meat, has certain gelling properties and oil and water holding properties, has good processing characteristics, and is suitable for preparing vegetarian meat. For example, a yeast protein vegetarian meat and its preparation method and application disclosed in Chinese patent document CN115886124A. It can be seen that although yeast protein can be used to produce vegetarian meat, it cannot completely replace plant protein, and a certain amount of plant protein still needs to be added. Although the vegetarian meat finally obtained has a good texture and taste, it is still difficult to avoid the defects brought by plant protein. Summary of the invention

[0005] Therefore, the technical problem to be solved by the present invention is to provide a mycelium protein-based meat substitute food and a preparation method. The mycelium protein-based meat substitute food can completely replace plant protein vegetarian sausages, avoiding the defects of plant protein such as odor, low nutritional value and complex process, while having excellent taste and texture, and being closer to real pork. Compared with plant protein vegetarian sausages or pork, the mycelium protein-based meat substitute food has high protein content and natural dietary fiber content, low fat content, and does not contain cholesterol, and is more nutritious and healthy.

[0006] To this end, the present invention provides the following technical solutions:

[0007] A mycelial protein-based meat substitute food, comprising the following raw materials: mycelial protein, a thickener and water;

[0008] The hyphal protein comprises filaments with a length less than 1100 μm, or filaments with a length greater than 100 μm.

[0009] In the mycelial protein-based meat substitute food of the present invention, the mycelial protein is contained in the meat substitute food by more than 5 wt % on a dry matter basis; or, by more than 15 wt % on a wet matter basis;

[0010] and / or, the mycelial protein comprises filaments having a length less than 700 μm and filaments having a length greater than 200 μm;

[0011] and / or, the hyphal protein may comprise filaments having a diameter of less than 20 μm, preferably a diameter of less than 10 μm, more preferably a diameter of less than 5 μm or less;

[0012] Preferably, the mycelial protein may comprise filaments having a diameter greater than 1 μm, preferably a diameter greater than 2 μm;

[0013] Preferably, the hyphal protein may comprise filaments having an aspect ratio of less than 800, preferably less than 650, more preferably less than 400, especially 250 or less;

[0014] Preferably, the mycelial protein may comprise filaments having an aspect ratio greater than 10, preferably greater than 40, more preferably greater than 70;

[0015] Preferably, the mycelial protein comprises fungal mycelium of a filamentous fungus, more preferably, the fungal particles of the filamentous fungus comprise at least 85 wt%, preferably at least 95 wt%, more preferably at least 98 wt%, especially at least 99 wt% of fungal mycelium;

[0016] Preferably, the fungal particles of the filamentous fungus may include fungal mycelium and spores;

[0017] Preferably, the fungal particles of the filamentous fungus comprise non-spore-forming filamentous fungi; if spore-forming filamentous fungi are used, the fungal particles of the filamentous fungus comprise at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% of fungal mycelium;

[0018] Preferably, the fungal particles contain only fungal mycelium and do not contain any spores;

[0019] Preferably, the meat substitute food contains 15-95wt% of filamentous fungi based on wet matter, and the filamentous fungi are fungal protein paste or fungal protein wet base;

[0020] Preferably, the meat substitute food contains, on a dry matter basis, not less than 5wt%, not less than 10wt%, not less than 15wt%, not less than 20wt%, not less than 30wt%, not less than 40wt%, not less than 45wt%, not less than 48wt%, not less than 50wt% or not less than 55wt% of the filamentous fungus;

[0021] Preferably, the meat substitute food may comprise 40-55wt%, preferably 45-52wt%, more preferably 48-50wt% of the filamentous fungus based on dry matter;

[0022] Preferably, in the meat substitute food, the total amount of water added to the formula may be at least 25wt%, preferably at least 27wt%, more preferably at least 30wt%, especially at least 33wt%; the total amount of water may be less than 70wt%;

[0023] Preferably, the total amount of water in the meat substitute food may be in the range of 25-50wt%, preferably in the range of 25-40wt%, more preferably in the range of 30-37wt%;

[0024] Preferably, the filamentous fungus is selected from Fusarium avenaceum, Fusarium equiseti and / or Fusarium compactum;

[0025] Preferably, the filamentous fungus is selected from Fusarium solani MN133388 strain, with a preservation number of CGMCC No.41315; Fusarium equisetum MN146565 strain, with a preservation number of CGMCC No.41317; Fusarium nitidum MM-135 strain, with a preservation number of CGMCC No.41312; Fusarium nitidum MN143240 strain, with a preservation number of CGMCC No.41313; Fusarium nitidum MN142289 strain, with a preservation number of CGMCC No.41314; and / or, Fusarium genus MN113808, with a preservation number of CGMCC No.41316.

[0026] Optionally, the raw materials include the following parts by weight: 25-65 parts of mycelial protein, 1-5 parts of thickener and 30-60 parts of water;

[0027] Preferably, the raw materials of the mycelial protein-based meat substitute food do not contain vegetable protein;

[0028] Preferably, the raw materials of the mycelial protein-based meat substitute food further include 2-5 parts of egg white powder;

[0029] Preferably, the raw materials of the mycelial protein-based meat substitute food further include 0.5-3 parts of colloid or coagulant;

[0030] Preferably, the colloid or coagulant is methylcellulose, sodium alginate, anhydrous calcium chloride and / or calcium acetate;

[0031] Preferably, the colloid or coagulant comprises sodium alginate, anhydrous calcium chloride and calcium acetate, and the mass ratio of sodium alginate, anhydrous calcium chloride and calcium acetate is 2.5:0.2:0.3;

[0032] Preferably, the thickener is starch, edible gum as specified in GB2760 and / or modified starch;

[0033] Preferably, the edible gum is at least one of carrageenan, konjac flour and curdlan;

[0034] Preferably, when the thickener comprises starch, carrageenan and konjac flour, the mass ratio of starch, carrageenan and konjac flour is (2-2.5): (1.2-1.5): 1;

[0035] Preferably, when the thickener comprises starch, carrageenan and curdlan, the mass ratio of starch, carrageenan and curdlan is 2:2:0.8;

[0036] Preferably, when the thickener comprises carrageenan and curdlan, the mass ratio of carrageenan to curdlan is 1:1;

[0037] Preferably, the mycelial protein-based meat substitute food comprises the following raw materials in parts by weight: 39-52 parts of Fusariumcompactum mycelial protein, 2-5 parts of egg white powder, 4-5 parts of starch, 0-4.5 parts of colloid or coagulant, and 27-32 parts of water;

[0038] Preferably, the mycelial protein-based meat substitute food comprises the following raw materials in parts by weight: 39-52 parts of Fusariumcompactum mycelial protein, 2.5-5 parts of egg white powder, 4-5 parts of starch, 0-3 parts of colloid or coagulant, and 29-32 parts of water;

[0039] Preferably, the mycelial protein-based meat substitute food comprises the following raw materials in parts by weight: 39-48 parts of Fusariumcompactum mycelial protein, 2.5-3 parts of egg white powder, 5 parts of starch, 30-32 parts of water, 2.5 parts of sodium alginate, 0.2 parts of anhydrous calcium chloride, and 0.3 parts of calcium acetate;

[0040] Preferably, the mycelial protein-based meat substitute food comprises the following raw materials in parts by weight: 25-65 parts of Fusariumavenaceum mycelial protein, 1-5 parts of a thickener and 30-60 parts of water.

[0041] Optionally, the following raw materials are also included in parts by weight: 0.4-1.2 parts of edible salt, 0.1-1 parts of flavor enhancers, 0.1-3 parts of sweeteners, 0.2-2 parts of food flavors, 1-8 parts of vegetable oils, 0.5-4 parts of spices, 0.03-0.3 parts of pigments and / or 1-5 parts of gluten powder.

[0042] Optionally, the flavor enhancer is an amino acid flavor enhancer, a nucleotide flavor enhancer and / or a yeast extract; Optionally, the amino acid flavor enhancer includes monosodium glutamate;

[0043] And / or, the sweetener is selected from white sugar, trehalose and / or the usable sweeteners specified in GB2760;

[0044] And / or, the pigment is a pigment that can be used as specified in GB2760; optionally, the pigment includes at least one of beetroot red, monascus red, sorghum red, tomato red, cochineal red and capsicum red.

[0045] A method for preparing the mycelial protein-based meat substitute food comprises the following steps:

[0046] The raw materials are taken according to the formula to prepare the mycelial protein-based meat substitute food.

[0047] Optionally, when the mycelial protein-based meat substitute food is a chicken nugget substitute food, the formula comprises: 39-52 parts by weight of Fusarium compactum mycelial protein, 2-5 parts by weight of egg white powder, 4-5 parts by weight of starch, 0-4.5 parts by weight of colloid or coagulant, and 27-32 parts by weight of water;

[0048] The preparation method comprises the following steps:

[0049] Weigh the raw materials according to the recipe, add seasonings, stir to obtain vegetarian meat filling, press into blocks, steam and set, cool to obtain meat blocks; coat the meat blocks with slurry, wherein the slurry is obtained by mixing 3 / 4 of the coating powder and water; after coating with slurry, coat the remaining 1 / 4 of the coating powder, fry, and cool;

[0050] Preferably, the cooking condition is 85° C. for 30 min;

[0051] Preferably, the frying condition is frying at 160° C. for 30 seconds;

[0052] Preferably, in the slurry, the coating powder accounts for 12 parts and the water accounts for 13.5 parts.

[0053] Optionally, when the mycelial protein-based meat substitute food is a sausage substitute food, the formula comprises: 25-70 parts by weight of Fusarium avenaceum mycelial protein, 1-6.5 parts by weight of a thickener and 30-70 parts by weight of water; comprising the following steps:

[0054] (1) Mixing a thickener with a portion of water and stirring to obtain a first mixture a;

[0055] (2) adding the remaining raw materials to the first mixture a, mixing, and obtaining a second mixture b;

[0056] (3) Stuffing the second mixture b into sausage casings, and then heat processing at ≥80°C;

[0057] Preferably, in step (1), the water used is ice water at a temperature of 0° C. under standard atmospheric pressure;

[0058] Preferably, in step (3), before heat processing, when the casing is a natural casing, a cellulose casing or a collagen casing, a drying step is also included, and the drying conditions are 55-65° C. for 25-40 min.

[0059] Preferably, in step (3), the heat processing step is steaming at a temperature of ≥80°C for 30-40 minutes;

[0060] Preferably, in step (3), the heat treatment step further includes a cooling step, and the cooling step is cooling to ≤30°C.

[0061] Optionally, when the mycelial protein-based meat substitute food is a shrimp paste substitute food, the formula comprises: 25-70 parts by weight of Fusarium avenaceum mycelial protein, 1-6.5 parts by weight of a thickener and 30-70 parts by weight of water;

[0062] The steps include:

[0063] (1) Mixing a thickener with a portion of water and stirring to obtain a first mixture a;

[0064] (2) adding the remaining raw materials to the first mixture a, mixing, and obtaining a second mixture b;

[0065] (3) Pour the second mixture b into a raw material bag, steam it at 55° C. for 30 minutes, then steam it at 85° C. for 30 minutes, and cool it;

[0066] Preferably, in step (1), the water used is ice water at a temperature of 0° C. under standard atmospheric pressure.

[0067] Optionally, when the mycelial protein-based meat substitute food is a fish sausage substitute food, the formula comprises: 25-70 parts by weight of Fusarium avenaceum mycelial protein, 1-6.5 parts by weight of a thickener and 30-70 parts by weight of water;

[0068] The steps include:

[0069] (1) Mixing a thickener with a portion of water and stirring to obtain a first mixture a;

[0070] (2) adding the remaining raw materials to the first mixture a, mixing, and obtaining a second mixture b;

[0071] (3) Stuffing the second mixture b into nylon casings, boiling at 85° C. for 40 minutes, and then cooling;

[0072] Preferably, in step (1), the water used is ice water at a temperature of 0° C. under standard atmospheric pressure;

[0073] When the mycelial protein-based meat substitute food is a fish fillet substitute food, the formula comprises: 25-70 parts by weight of Fusariumavenaceum mycelial protein, 1-6.5 parts by weight of a thickener, and 30-70 parts by weight of water;

[0074] The steps include:

[0075] (1) Mixing a thickener with a portion of water and stirring to obtain a first mixture a;

[0076] (2) adding the remaining raw materials to the first mixture a, mixing, and obtaining a second mixture b;

[0077] (3) putting the second mixture b into a fish fillet mold, extruding it into a fish fillet shape, freezing it for 1 hour, pre-frying it at 170° C. for 2 minutes, and cooling it;

[0078] Preferably, in step (1), the water used is ice water at a temperature of 0° C. under standard atmospheric pressure.

[0079] The technical solution of the present invention has the following advantages:

[0080] 1. The present invention provides a mycelium protein-based meat substitute food, comprising the following raw materials in parts by weight: mycelium protein, a thickener and water; the mycelium protein comprises filaments less than 1100um in length, or filaments greater than 100um in length; the present invention has found that the reason why existing fungal protein vegetarian meat is difficult to completely replace plant protein vegetarian meat is that general fungal proteins such as yeast protein have poor organization and emulsification, and the vegetarian meat prepared as the main protein ingredient alone has poor texture and taste, and requires a strongly organized plant protein such as bean protein as the main protein ingredient or auxiliary protein raw material to improve the texture and taste of vegetarian meat containing fungal protein, so general fungal protein vegetarian meat is difficult to completely replace plant protein. To this end, the present invention has developed a mycelium protein-based meat substitute food. On the one hand, the present invention selects mycelium protein containing filaments less than 1100um in length, or filaments greater than 100um in length, such as the species Fusarium avenae (Fusarium avenaceum) as a protein raw material, the mycelial protein has good organizational and emulsifying properties, so it can be used alone as a protein raw material to prepare meat substitute food, without being combined with plant protein, thereby avoiding the problems of odor, complex process and low nutrient content caused by the use of plant protein raw materials; on the other hand, in order to further improve the texture and taste of meat substitute food, the present invention improves the texture of meat substitute food by combining a selected amount of thickener and water, and the specific principle is: the thickener absorbs water and expands, and the expanded thickener and mycelial protein form a network -like structure, so that the organization and emulsification of the mycelium protein are further enhanced, thereby improving the texture and taste of the meat substitute food; in summary, the mycelium protein-based meat substitute food of the present invention can completely replace the plant protein vegetarian sausage, avoiding the defects brought by the plant protein, and at the same time has excellent taste and texture, the taste is juicy, elastic and moderate hardness, the texture has good hardness, elasticity and chewiness, which is closer to real meat food, and compared with plant protein vegetarian meat or pork and chicken, the mycelium protein-based meat substitute food has high protein content and natural dietary fiber content, low fat content, does not contain cholesterol, and is more nutritious and healthy.

[0081] 2. The present invention provides a mycelial protein-based meat substitute food, wherein the thickener is starch, edible gum that can be used as specified in GB2760 and / or modified starch; the present invention has found that the use of starch and edible gum in combination as the thickener can enhance the organization and emulsification of the mycelial protein more effectively, the starch can be gelatinized, the edible gum can absorb water and swell, and then combine with the mycelial protein to finally form a network structure of mycelial protein with better organization and emulsification, and the obtained mycelial protein-based meat substitute food has better texture and taste characteristics. BRIEF DESCRIPTION OF THE DRAWINGS

[0082] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0083] Figure 1 It is a picture of the wet base of mycelial protein of the fungus Fusarium avenaceum prepared by the present invention;

[0084] Figure 2 It is the mycelial protein-based sausage without casing prepared in recipe 8 in Example 2 of the present invention. DETAILED DESCRIPTION

[0085] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0086] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0087] In a specific embodiment, the mycelial protein of the present disclosure may comprise filaments having a length of less than 1100 um, preferably less than 700 um. The mycelial protein of the present disclosure may comprise filaments having a length of greater than 100 um, preferably greater than 200 um.

[0088] In a preferred embodiment, the meat substitute food of the present disclosure may contain more than 5 wt % of the mycelial protein of the present disclosure based on dry matter; or, based on wet matter, may contain more than 15 wt % of the mycelial protein of the present disclosure.

[0089] In a specific embodiment, the mycelial protein of the present disclosure may comprise filaments with a diameter less than 20 μm, preferably less than 10 μm, more preferably 5 μm or less. In a specific embodiment, the mycelial protein of the present disclosure may comprise filaments with a diameter greater than 1 μm, preferably greater than 2 μm.

[0090] In a specific embodiment, the mycelial protein of the present disclosure may comprise filaments having an aspect ratio (length / diameter, μm / μm) of less than 800, preferably less than 650, more preferably less than 400, and especially 250 or less. In a specific embodiment, the mycelial protein of the present disclosure may comprise filaments having an aspect ratio greater than 10, preferably greater than 40, and more preferably greater than 70.

[0091] The filamentous fungus preferably comprises fungal mycelium, and suitably at least 85 wt%, preferably at least 95 wt%, more preferably at least 98 wt%, and especially at least 99 wt% of the fungal particles in the food comprise fungal mycelium. Some filamentous fungi may include fungal mycelium and spores. The fungal particles preferably comprise filamentous fungi that do not produce spores. However, if a filamentous fungus that produces spores is used, the fungal particles in the food suitably comprise at least 80 wt%, preferably at least 90 wt%, and more preferably at least 95 wt% of fungal mycelium. Preferably, the fungal particles substantially only comprise fungal mycelium - that is, the fungal particles in the food preferably do not contain any spores.

[0092] The meat substitute food product may comprise 15-95 wt% of the added filamentous fungi based on wet matter. The "wet" filamentous fungi are suitably the fungal protein paste or fungal protein wet base.

[0093] The meat substitute food may include at least 5wt% of the filamentous fungi based on dry matter. Based on dry matter, the food may contain at least 10wt%, preferably at least 15wt% of the filamentous fungi. Based on dry matter, the food may include not less than 20wt%, preferably not less than 30wt%, or not less than 40wt%, or not less than 45wt%, or not less than 48wt%, or not less than 50wt% or not less than 55wt% of the filamentous fungi.

[0094] The meat substitute food may comprise 40-55% by weight, preferably 45-52% by weight, more preferably 48-50% by weight of the filamentous fungus, based on dry matter.

[0095] The total amount of water in the food may be at least 25 wt%, preferably at least 27 wt%, more preferably at least 30 wt%, especially at least 33 wt%. The total amount of water may be less than 70 wt%.

[0096] The total amount of water in the food may be in the range of 25-50 wt%, preferably in the range of 25-40 wt%, more preferably in the range of 30-37 wt%.

[0097] The invention relates to a meat product prepared by using mycelium protein obtained by fermenting Fusarium compactum and Fusarium avenaceum strains; Fusarium compactum relates to strain MM-135 with a preservation number of CGMCC No.41312; strain MN143240 with a preservation number of CGMCC No.41313; strain MN142289 with a preservation number of CGMCC No.41314; Fusarium avenaceum relates to strain MN133388 with a preservation number of CGMCC No.41315; and also relates to Fusarium MN113808 with a preservation number of CGMCC No.41316 and Fusarium equisetifolia MN146565 with a preservation number of CGMCC No.41317.

[0098] The preparation method of Fusarium avenaceum mycelial protein in the following embodiment is as follows: a conventional fermentation medium (mainly glucose, yeast extract powder, corn starch, potassium dihydrogen phosphate, magnesium sulfate heptahydrate, calcium chloride dihydrate, ammonium sulfate, etc., all culture medium raw materials are food grade raw materials) is placed in a fermenter, sterilized at 121°C for 30min, the seed liquid of the strain Fusarium avenaceum MN133388 is inoculated into the fermenter at a volume ratio of 3%, the temperature is controlled at 28°C, pH 6.0, the air flow rate is 5-15L / h, the air pressure in the tank is 0.08-0.12Mpa, the stirring speed is 200-500rpm, the dissolved oxygen is 20-50%, and the fermentation is carried out for 72 hours. After the fermentation is completed, the RNA is eliminated by heating to 65-70°C for 20min, then heated to 90°C for inactivation for 10min, cooled to room temperature, and the mycelium of the strain MN133388 is collected by plate and frame filter pressing, which is the mycelial protein, and the wet base (such as Figure 1 The protein content is 50%-55%, the moisture content is controlled at 75%, and it is refrigerated at 0-4℃ for later use.

[0099] The preparation method of Fusarium compactum mycelial protein in the following examples is prepared according to the preparation method of Fusarium umavenaceum mycelial protein described above.

[0100] The mycelial proteins in the following examples are all the Fusarium compactum mycelial proteins (wet basis) or Fusarium avenaceum mycelial proteins (wet basis) prepared as described above.

[0101] Example 1. Preparation of meat chunks using Fusarium compactum mycelial protein

[0102] Mycelial protein is obtained by fermentation, and fungal protein-based meat blocks are prepared according to the following formulas 1-7, including the following raw materials: Fusarium compactum mycelial protein, water, egg white powder, starch; and other seasonings: monosodium glutamate, yeast extract, white sugar, food flavors, soybean oil, edible salt, spices, 5'-flavor ribonucleotide disodium, and gluten powder.

[0103] During the preparation of the meat, methylcellulose or sodium alginate, anhydrous calcium chloride, and calcium acetate can be further added to the above raw materials to adjust the viscosity of the meat. The specific formula is shown in the following table: The wet basis ratio of Fusarium compactum mycelial protein in the food formula of the meat reaches 35wt% to 60wt%, and the optimal ratio range is 40wt% to 53wt%;

[0104] Table 1. Formulation

[0105]

[0106] The steps for preparing meat chunks are as follows:

[0107] 1. Add the following raw materials to the above formulas 1 to 7: 12 g of coating powder and 13.5 g of water. Divide the coating powder into a first part of coating powder and a second part of coating powder in a mass ratio of 75:25. Mix the first part of coating powder with water and stir evenly to obtain a slurry for later use.

[0108] 2. Take the raw materials according to the recipe in Table 1 above, add flavor enhancer, sweetener, food flavor, vegetable oil, edible salt, spices and ice water, mix well, stir until completely dissolved, add to the above fillings, stir well to obtain vegetarian meat filling;

[0109] 3. Press the vegetarian meat filling into rectangular pieces, 20g per piece, steam at 85℃ for 30min to set, and cool to room temperature;

[0110] 4. Coat the meat with the slurry from step 1, coat with flour, fry at 160°C for 30 seconds, and cool to room temperature;

[0111] 5. Packaging, quick freezing and storage.

[0112] Evaluation by (1) sensory evaluation and (2) texture analysis

[0113] (1) Through tasting by ordinary consumers, the juiciness, elasticity and hardness indicators are evaluated using sensory evaluation methods.

[0114] The evaluation results are shown in the following table:

[0115] Table 2. Taste of mycelial protein-based meat nuggets

[0116]

[0117] It can be concluded from the above table that the mycelial protein-based meat chunks of the present invention have excellent juiciness, elasticity, hardness, and good taste, while the mycelial protein-based meat chunks in formula 5 have weak elasticity and hardness and poor taste, and the mycelial protein-based meat chunks in formulas 6 to 7 have weak juiciness, high hardness, and poor taste. The above can illustrate that the mycelial protein meat chunks prepared by the present disclosure under the selected mycelial protein, thickener and water and the selected respective amounts have a better taste and can completely replace meat chunks made of animal meat and plant protein.

[0118] (2) Texture analyzer to measure texture structure

[0119] Meat nuggets prepared from mycelial protein of recipes 1 to 7 and commercially available fried chicken nuggets were cut into 1 cm × 1 cm × 1 cm columns, and the texture of the samples was repeatedly tested 6 times using a texture analyzer (UK Micro Stable TA.XT plus C, TPA mode). The probe was P / 36R, the probe measurement speed was 1 mm / s, the deformation (compression distance / sample height) was 40%, the trigger type was automatic, the trigger force was 5.0 g, and the time interval between two compressions was 5 s.

[0120] Elasticity: Elasticity refers to the ability of an object to deform under the action of external force and return to its original state after the external force is removed.

[0121] Cohesion: Cohesion reflects the property of food that resists damage and connects tightly when chewing, keeping the food intact.

[0122] Chewability: It is used to describe solid test samples. It indicates the energy required to chew the solid sample into a stable state when swallowed. The value is expressed as the product of hardness × cohesion × elasticity.

[0123] The results are as follows:

[0124] Table 3. Texture Analyzer Test Results of Mycelial Protein-Based Meat Chunks

[0125]

[0126]

[0127] It can be concluded from the above table that the mycelial protein-based meat nuggets prepared by recipes 1 to 4 of the present invention are closer to commercially available chicken nuggets, while the texture of the mycelial protein-based meat nuggets prepared by recipes 5 to 7 is somewhat different from that of commercially available chicken nuggets. The mycelial protein-based meat nuggets in recipe 5 are too weak in hardness, elasticity, and cohesion, resulting in poor chewiness and taste. The mycelial protein-based meat nuggets in recipes 6 to 7 are too hard, resulting in a taste that is too different from that of commercially available chicken nuggets.

[0128] Calcium acetate and calcium chloride are highly water soluble, and calcium acetate itself has a sweet taste. When calcium acetate is combined with anhydrous calcium chloride, it produces a mixture with an acceptable slightly salty taste. It was found that the use of anhydrous calcium chloride, calcium acetate and mycelial protein mixtures gave mycelial protein a rheological effect, as well as an acceptable slightly salty taste.

[0129] The results showed that sodium alginate, calcium chloride and calcium acetate can be used as colloids or coagulants in the above food formulas; methylcellulose can also be used as a colloid to replace sodium alginate, calcium chloride and calcium acetate. In formula 7, excessive methylcellulose was used as a colloid to replace sodium alginate, calcium chloride and calcium acetate. The results showed that the combination of egg white powder and methylcellulose would affect the texture structure. Egg white powder combined with methylcellulose, a high proportion of methylcellulose would make the taste hard and the chewiness worse.

[0130] Example 2. Preparation of minced meat using Fusarium avenaceum mycelial protein

[0131] The Fusarium avenaceum mycelium protein prepared by a fermentation method is used to prepare minced meat; and processed into sausages, shrimp paste, and fish balls, mainly including the following raw materials: Fusarium avenaceum mycelium protein raw materials, water, starch, gluten, carrageenan, konjac flour, sunflower oil or rapeseed oil; and seasonings: monosodium glutamate, yeast extract, white sugar, food flavors, soybean oil, edible salt, spices, 5'-flavor nucleotide disodium; pigments: capsicum red, red yeast rice, sorghum red, allura red, tomato red, cochineal red;

[0132] During the preparation of minced meat, methylcellulose or sodium alginate, anhydrous calcium chloride, and calcium acetate may be further added to the above raw materials to adjust the viscosity of the meat. Specific formulas 1-7 are as follows:

[0133] Table 4. Preparation of meat substitutes using Fusarium avenaceum

[0134]

[0135] (1) Preparation of sausages based on mycelial protein

[0136] The mycelial protein base in the form of minced meat is obtained by the above formulas 1 to 7, and the steps of preparing sausages using the mycelial protein base are as follows:

[0137] 1. Mix the thickener with part of the ice water, chop and stir evenly, add the mycelium protein base, umami agent, sweetener, food flavor, vegetable oil, edible salt, spices, pigment and the remaining ice water, mix evenly to obtain the vegetarian meat filling;

[0138] 2. Pour the vegetarian meat filling into the cellulose casing through a filling machine, and put the obtained sausage hanging rod into a smoking oven, dry at 55°C for 40 minutes, and steam at 85°C for 30 minutes;

[0139] 3. Take out and blow with cold air to below 30℃, remove casing and pack;

[0140] 4. Quick freezing and storage.

[0141] (2) Preparation of shrimp paste based on mycelial protein

[0142] The mycelial protein base in the form of minced meat is obtained by the above formulas 1 to 7, and the steps of preparing shrimp paste using the mycelial protein base are as follows:

[0143] (1) Premix the curdlan and acetate starch, add ice water and chop evenly, add mycelium protein base, egg white powder, sunflower oil, food flavor, edible salt, white sugar, yeast extract, monosodium glutamate, spices and TG enzyme (glutamine transaminase), and stir evenly;

[0144] (2) bagging the raw materials mixed evenly in step (1) and squeezing them out of the packaging bags onto a tray;

[0145] (3) Place the tray in a steamer and steam at 55°C for 30 minutes;

[0146] (4) Raise the steamer temperature to 85°C and steam for 30 minutes until cooked through, then cool to room temperature.

[0147] (3) Preparation of fish sausage based on mycelial protein

[0148] The steps of obtaining the mycelial protein base in the form of minced meat by using the above formulas 1 to 7 and preparing fish sausage using the mycelial protein base are as follows:

[0149] 1. Mix carrageenan, curdlan and tapioca starch in advance, add ice water and chop evenly, add mycelium protein-based raw materials and stir evenly;

[0150] 2. Pour the stuffing obtained in step 1 into the nylon casing through a filling machine and fasten the casing with a clip punching machine;

[0151] 3. Put it in a boiling tank and cook at 85℃ for 40 minutes;

[0152] 4. Use running water to cool down to below 30℃;

[0153] 5. Quick freezing and storage.

[0154] (4) Preparation of fish fillets based on mycelial protein

[0155] The steps of obtaining the mycelial protein base in the form of minced meat by using the above formulas 1 to 7 and preparing fish fillets by using the mycelial protein base are as follows:

[0156] 1. Mix carrageenan, sodium alginate and distarch phosphate evenly in advance, add ice water and chop evenly, add mycelial protein-based raw materials and stir evenly;

[0157] 2. Put the fillings in step 1 into the fish fillet mold and squeeze it into the shape of fish fillet;

[0158] 3. Put the fish fillet into the refrigerator and freeze for 1 hour;

[0159] 4. Dip the fish fillet in egg liquid and bread crumbs, pre-fry at 170℃ for 2 minutes, and cool to room temperature;

[0160] 5. Quick freezing and storage.

[0161] The sausages prepared by mycelial protein based on formulas 1 to 7 in the form of minced meat were evaluated by (1) sensory evaluation and (2) texture analyzer (the sausages were prepared according to the formula in Table 4, prepared in the above “(1) Mycelial protein based sausages”, except that no seasoning was added);

[0162] (1) Through tasting by ordinary consumers, the juiciness, elasticity and hardness indicators are evaluated using sensory evaluation methods.

[0163] The evaluation results are shown in the following table:

[0164] Table 5. Taste of mycelial protein-based meat nuggets

[0165]

[0166] It can be concluded from the above table that the sausages prepared from the mycelial protein base of formulas 1-5 of the present invention have excellent juiciness, elasticity, hardness, and good taste, while the mycelial protein-based sausages in formula 6 have weak elasticity and hardness and poor taste, and the mycelial protein-based sausages in formula 7 have weak juiciness, weak elasticity, high hardness, and poor taste. The above can illustrate that the present invention can prepare sausages whose protein raw material is only mycelial protein under the selected mycelial protein, thickener and water and the selected respective amounts, and have a better taste, and can completely replace sausages made of animal meat and plant protein.

[0167] (2) Appearance inspection

[0168] On the basis of the above formulas 1-7, pigments are further added to make the color closer to meat (see the picture of the sausage without casing prepared by formula 8). Figure 2 ); the specific formula is as follows:

[0169] Table 6. Formulation

[0170]

[0171]

[0172] The appearance of sausages prepared from mycelial protein base of formulas 8-14 and commercially available pork sausages (commercially available) was tested using a colorimeter (Minolta Konica colorimeter CR400).

[0173] L*: The brightness of an object, 0-100 represents from black to white, referring to the depth of the color;

[0174] a*: the red and green color of the object, positive values ​​represent red, and negative values ​​represent green;

[0175] b*: The yellow-blue color of the object, positive values ​​represent yellow and negative values ​​represent blue.

[0176] The measurement results are shown in the following table:

[0177] Table 7. Colorimeter test results of mycelial protein-based sausages

[0178]

[0179] It can be concluded from the above table that the appearance of the mycelial protein-based sausages prepared by formulas 8-12 of the present invention is closer to the commercially available pork sausages, while the appearance of the mycelial protein-based sausages prepared by formulas 13-14 is somewhat different from that of the commercially available pork sausages.

[0180] (3) Texture testing

[0181] The sausages prepared from mycelial protein base of formulas 1-7 and commercially available pork sausages were cut into φ2cm*2cm cylinders, and the texture of the samples was repeatedly tested 6 times using a texture analyzer (UK Micro Stable TA.XT plus C, TPA mode). The probe was P / 36R, the probe measurement speed was 1mm / s, the deformation (compression distance / sample height) was 40%, the trigger type was automatic, the trigger force was 5.0g, and the time interval between two compressions was 5s.

[0182] Elasticity: Elasticity refers to the ability of an object to deform under the action of external force and return to its original state after the external force is removed.

[0183] Cohesion: Cohesion reflects the property of food that resists damage and connects tightly when chewing, keeping the food intact.

[0184] Chewability: It is used to describe solid test samples. It indicates the energy required to chew the solid sample into a stable state when swallowed. The value is expressed as the product of hardness*cohesion*elasticity.

[0185] The results are as follows:

[0186] Table 8. Texture Analyzer Test Results of Mycelial Protein-Based Sausages

[0187]

[0188] It can be concluded from the above table that the mycelial protein-based sausages prepared according to formulas 1-5 of the present invention are closer to commercially available pork sausages, and their hardness, elasticity and chewiness are better than those of commercially available pork sausages, while the texture of the mycelial protein-based sausages prepared according to formulas 6-7 is somewhat different from that of commercially available pork sausages. The mycelial protein-based sausages of formula 6 have too weak hardness, weak elasticity, and poor cohesion, resulting in poor chewiness and poor taste, while the mycelial protein-based sausages in formula 7 have too high hardness, which also results in weak elasticity and poor cohesion, resulting in too high chewiness, which makes the taste too different from that of commercially available pork sausages.

[0189] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A mycelial protein-based meat substitute food, characterized in that: The invention comprises the following raw materials: mycelial protein, a thickener and water; The hyphal protein comprises filaments with a length less than 1100 μm, or filaments with a length greater than 100 μm.

2. The mycelial protein-based meat substitute food according to claim 1, characterized in that: In a meat substitute food, based on dry matter, it contains more than 5wt% of mycelial protein; or, based on wet matter, it contains more than 15wt% of mycelial protein; and / or, the mycelial protein comprises filaments having a length less than 700 μm and filaments having a length greater than 200 μm; and / or, the hyphal protein may comprise filaments having a diameter of less than 20 μm, preferably a diameter of less than 10 μm, more preferably a diameter of less than 5 μm or less; Preferably, the mycelial protein may comprise filaments having a diameter greater than 1 μm, preferably a diameter greater than 2 μm; Preferably, the hyphal protein may comprise filaments having an aspect ratio of less than 800, preferably less than 650, more preferably less than 400, especially 250 or less; Preferably, the mycelial protein may comprise filaments having an aspect ratio greater than 10, preferably greater than 40, more preferably greater than 70; Preferably, the mycelial protein comprises fungal mycelium of a filamentous fungus, more preferably, the fungal particles of the filamentous fungus comprise at least 85 wt%, preferably at least 95 wt%, more preferably at least 98 wt%, especially at least 99 wt% of fungal mycelium; Preferably, the fungal particles of the filamentous fungus may include fungal mycelium and spores; Preferably, the fungal particles of the filamentous fungus comprise non-spore-forming filamentous fungi; if spore-forming filamentous fungi are used, the fungal particles of the filamentous fungus comprise at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% of fungal mycelium; Preferably, the fungal particles contain only fungal mycelium and do not contain any spores; Preferably, the meat substitute food contains 15-95wt% of filamentous fungi based on wet matter, and the filamentous fungi are fungal protein paste or fungal protein wet base; Preferably, the meat substitute food contains, on a dry matter basis, not less than 5wt%, not less than 10wt%, not less than 15wt%, not less than 20wt%, not less than 30wt%, not less than 40wt%, not less than 45wt%, not less than 48wt%, not less than 50wt% or not less than 55wt% of the filamentous fungus; Preferably, the meat substitute food may comprise 40-55wt%, preferably 45-52wt%, more preferably 48-50wt% of the filamentous fungus based on dry matter; Preferably, the total amount of water in the meat substitute food may be at least 25 wt%, preferably at least 27 wt%, more preferably at least 30 wt%, especially at least 33 wt%; the total amount of water may be less than 70 wt%; Preferably, in the meat substitute food, the total amount of water added in the formula may be in the range of 25-50wt%, preferably in the range of 25-40wt%, more preferably in the range of 30-37wt%; Preferably, the filamentous fungus is selected from Fusarium avenaceum, Fusarium equiseti and / or Fusarium compactum; Preferably, the filamentous fungus is selected from the group consisting of Fusarium spp. MN133388 strain of avenae, with a deposit number of CGMCC No. 41315; Fusarium spp. MN146565 strain of equisetum, with a deposit number of CGMCC No. 41317; Fusarium spp. MM-135 strain of compact, with a deposit number of CGMCC No. 41312; Fusarium spp. MN143240 strain of compact, with a deposit number of CGMCC No. 41313; Fusarium spp. MN142289 strain of compact, with a deposit number of CGMCC No. 41314; and / or, Fusarium spp. MN113808, with a deposit number of CGMCC No. 41316.

3. The mycelial protein-based meat substitute food according to claim 2, characterized in that: The raw materials include the following parts by weight: 25-65 parts of mycelium protein, 1-6.5 parts of thickener and 27-70 parts of water; more preferably, the raw materials include the following parts by weight: 25-60 parts of mycelium protein, 1-5 parts of thickener and 29-60 parts of water; Preferably, the raw materials of the mycelial protein-based meat substitute food do not contain vegetable protein; Preferably, the raw materials of the mycelial protein-based meat substitute food further include 2-5 parts of egg white powder; Preferably, the raw materials of the mycelial protein-based meat substitute food further include 0-4.5 parts of colloid or coagulant, more preferably 0-3 parts; Preferably, the colloid or coagulant is methylcellulose, sodium alginate, anhydrous calcium chloride and / or calcium acetate; Preferably, the colloid or coagulant comprises sodium alginate, anhydrous calcium chloride and calcium acetate, and the mass ratio of sodium alginate, anhydrous calcium chloride and calcium acetate is 2.5:0.2:0.3; Preferably, the thickener is starch, edible gum as specified in GB2760 and / or modified starch; Preferably, the edible gum is at least one of carrageenan, konjac flour and curdlan; Preferably, when the thickener comprises starch, carrageenan and konjac flour, the mass ratio of starch, carrageenan and konjac flour is (2-2.5): (1.2-1.5): 1; Preferably, when the thickener comprises starch, carrageenan and curdlan, the mass ratio of starch, carrageenan and curdlan is 2:2:0.8; Preferably, when the thickener comprises carrageenan and curdlan, the mass ratio of carrageenan to curdlan is 1:1; Preferably, the mycelial protein-based meat substitute food comprises the following raw materials in parts by weight: 39-52 parts of Fusariumcompactum mycelial protein, 2-5 parts of egg white powder, 4-5 parts of starch, 0-4.5 parts of colloid or coagulant, and 27-32 parts of water; Preferably, the mycelial protein-based meat substitute food comprises the following raw materials in parts by weight: 39-52 parts of Fusariumcompactum mycelial protein, 2.5-5 parts of egg white powder, 4-5 parts of starch, 0-3 parts of colloid or coagulant, and 29-32 parts of water; Preferably, the mycelial protein-based meat substitute food comprises the following raw materials in parts by weight: 39-48 parts of Fusariumcompactum mycelial protein, 2.5-3 parts of egg white powder, 5 parts of starch, 30-32 parts of water, 2.5 parts of sodium alginate, 0.2 parts of anhydrous calcium chloride, and 0.3 parts of calcium acetate; Preferably, the mycelial protein-based meat substitute food comprises the following raw materials in parts by weight: 25-65 parts of Fusariumavenaceum mycelial protein, 1-5 parts of a thickener and 30-60 parts of water.

4. The mycelial protein-based meat substitute food according to any one of claims 1 to 3, characterized in that: The invention also comprises the following raw materials in parts by weight: 0.4-1.2 parts of edible salt, 0.1-1 parts of flavor enhancers, 0.1-3 parts of sweeteners, 0.2-2 parts of food flavors, 1-8 parts of vegetable oils, 0.5-4 parts of spices, 0.03-0.3 parts of pigments and / or 1-5 parts of gluten powder.

5. The mycelial protein-based meat substitute food according to claim 4, characterized in that: The flavor enhancer is an amino acid flavor enhancer, a nucleotide flavor enhancer and / or a yeast extract; optionally, the amino acid flavor enhancer includes monosodium glutamate; And / or, the sweetener is selected from white sugar, trehalose and / or the usable sweeteners specified in GB2760; And / or, the pigment is a pigment that can be used as specified in GB2760; optionally, the pigment includes at least one of beetroot red, monascus red, sorghum red, tomato red, cochineal red and capsicum red.

6. A method for preparing a mycelial protein-based meat substitute food according to any one of claims 1 to 5, characterized in that: The steps include: The raw materials are taken according to the formula to prepare the mycelial protein-based meat substitute food.

7. The method for preparing mycelial protein-based meat substitute food according to claim 6, characterized in that: When the mycelium protein-based meat substitute food is a chicken nugget substitute food, the formula includes: 39-52 parts by weight of Fusarium compactum mycelium protein, 2-5 parts by weight of egg white powder, 4-5 parts by weight of starch, 0-4.5 parts by weight of colloid or coagulant, and 27-32 parts by weight of water; The preparation method comprises the following steps: Weigh the raw materials according to the recipe, add seasonings, stir to obtain vegetarian meat filling, press into blocks, steam and set, cool to obtain meat blocks; coat the meat blocks with slurry, wherein the slurry is obtained by mixing 3 / 4 of the coating powder and water; after coating with slurry, coat the remaining 1 / 4 of the coating powder, fry, and cool; Preferably, the cooking condition is 85° C. for 30 min; Preferably, the frying condition is frying at 160° C. for 30 seconds; Preferably, in the slurry, the coating powder accounts for 12 parts by weight and the water accounts for 13.5 parts by weight.

8. The method for preparing mycelial protein-based meat substitute food according to claim 6, characterized in that: When the mycelial protein-based meat substitute food is a sausage substitute food, the formula comprises: 25-70 parts by weight of Fusarium avenaceum mycelial protein, 1-6.5 parts by weight of a thickener and 30-70 parts by weight of water; comprising the following steps: (1) Mixing a thickener with a portion of water and stirring to obtain a first mixture a; (2) adding the remaining raw materials to the first mixture a, mixing, and obtaining a second mixture b; (3) Stuffing the second mixture b into sausage casings, and then heat processing at ≥80°C; Preferably, in step (1), the water used is ice water at a temperature of 0° C. under standard atmospheric pressure; Preferably, in step (3), before heat processing, when the casing is a natural casing, a cellulose casing or a collagen casing, a drying step is also included, and the drying condition is 55-65° C. for 25-40 min; Preferably, in step (3), the heat processing step is steaming at a temperature of ≥80°C for 30-40 minutes; Preferably, in step (3), the heat treatment step further includes a cooling step, and the cooling step is cooling to ≤30°C.

9. The method for preparing mycelial protein-based meat substitute food according to claim 6, characterized in that: When the mycelial protein-based meat substitute food is a shrimp paste substitute food, the formula comprises: 25-70 parts by weight of Fusarium avenaceum mycelial protein, 1-6.5 parts by weight of a thickener and 30-70 parts by weight of water; The steps include: (1) Mixing a thickener with a portion of water and stirring to obtain a first mixture a; (2) adding the remaining raw materials to the first mixture a, mixing, and obtaining a second mixture b; (3) Pour the second mixture b into a raw material bag, steam it at 55° C. for 30 minutes, then steam it at 85° C. for 30 minutes, and cool it; Preferably, in step (1), the water used is ice water at a temperature of 0° C. under standard atmospheric pressure.

10. The method for preparing mycelial protein-based meat substitute food according to claim 6, characterized in that: When the mycelial protein-based meat substitute food is a fish sausage substitute food, the formula comprises: 25-70 parts by weight of Fusarium avenaceum mycelial protein, 1-6.5 parts by weight of a thickener and 30-70 parts by weight of water; The steps include: (1) Mixing a thickener with a portion of water and stirring to obtain a first mixture a; (2) adding the remaining raw materials to the first mixture a, mixing, and obtaining a second mixture b; (3) Stuffing the second mixture b into nylon casings, boiling at 85° C. for 40 minutes, and then cooling; Preferably, in step (1), the water used is ice water at a temperature of 0° C. under standard atmospheric pressure; When the mycelial protein-based meat substitute food is a fish fillet substitute food, the formula comprises: 25-70 parts by weight of Fusariumavenaceum mycelial protein, 1-6.5 parts by weight of a thickener, and 30-70 parts by weight of water; The steps include: (1) Mixing a thickener with a portion of water and stirring to obtain a first mixture a; (2) adding the remaining raw materials to the first mixture a, mixing, and obtaining a second mixture b; (3) putting the second mixture b into a fish fillet mold, extruding it into a fish fillet shape, freezing it for 1 hour, pre-frying it at 170° C. for 2 minutes, and cooling it; Preferably, in step (1), the water used is ice water at a temperature of 0° C. under standard atmospheric pressure.

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