Culture composition, method for producing edible fungal body using the same, edible fungal body, and food containing edible fungal body

Abstract

To provide an edible fungal body for yielding an edible fungal body-containing food that fulfills appearance, mouthfeel, flavor, shear force value, and elasticity, and also to provide a culture composition and the like for producing the edible fungal body.SOLUTION: Provided is a culture composition comprising dried powder of sake lees, the dried powder of the sake lees having an ethanol content of 5 mass% or less. Also provided are a method for producing an edible fungal body using the culture composition; an edible fungal body; and an edible fungal body-containing food.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a culture composition, a method for producing edible bacterial cells using the same, edible bacterial cells, and foods containing edible bacterial cells. [Background technology]

[0002] In recent years, meat substitutes have been attracting attention due to population growth and environmental changes. Known meat substitutes include those made from beans such as soybeans, grains such as wheat, and fungi such as koji mold. As an example of a method using fungi such as koji mold, Patent Document 1 describes a method for producing koji fungus cells for use as a meat substitute, which includes a step of initiating cultivation of the koji mold and then recovering and washing the grown fungus cells.

[0003] However, edible bacteria for obtaining edible bacteria-containing foods that are satisfactory in terms of appearance, texture, flavor, shear strength, and elasticity, and culture compositions for producing the same are not known, and there is a strong demand for their prompt provision. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-23172 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to solve the above-mentioned problems in the prior art and to achieve the following objectives: That is, the present invention aims to provide edible bacteria for obtaining an edible bacteria-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength, and elasticity, and a culture composition for producing the same. [Means for solving the problem]

[0006] As a result of intensive research by the inventors to achieve the above-mentioned object, it was discovered that by using a culture composition containing dried powder of sake lees, characterized in that the ethanol content of the dried powder of sake lees is 5 mass% or less, it is possible to provide edible bacteria for obtaining edible bacteria-containing foods that are satisfactory in terms of appearance, texture, flavor, shear strength value, and elasticity, as well as a culture composition for producing the same.

[0007] The present invention is based on the above findings by the present inventors, and the means for solving the above problems are as follows. <1> Contains dried sake lees powder, This is a culture composition characterized in that the ethanol content of the dry powder of sake lees is 5 mass% or less. <2> The above <1> The present invention relates to a method for producing edible bacterial cells, the method comprising culturing edible bacterial cells using the culture composition described in the above. <3> The above <2> The edible bacterial cells are characterized in that they are obtained by the method for producing edible bacterial cells described above. <4> The above <3> The edible fungus body according to claim 1, The edible bacterial cell-containing food is characterized in that the peak load during shear is 16 N or more when measured under the following condition 1, or the elasticity is 9 N or more when measured under the following condition 2. (Condition 1) Test equipment: Automatic vertical servo stand JSV-H1000 (manufactured by Japan Measurement Systems Co., Ltd.) Test type: Compression Test operation: Bending Connection jig: Wedge indenter 60 degrees L30 Test speed: 5mm / min Measurement start position: Position where load was confirmed Measurement range: 20mm Holding time: 0sec Load limit: 99.99N Lower limit position: -10mm Upper limit position: 199.7mm (Condition 2) Same as above (Condition 1) except that "Test speed: 5mm / min" was changed to "20mm / min" Effect of the Invention

[0008] According to the present invention, it is possible to provide edible bacteria for obtaining an edible bacteria-containing food product having satisfactory appearance, texture, flavor, shear strength value, and elasticity, and a culture composition for producing the same. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] (Culture composition) The culture composition contains dried powder of sake lees, and may further contain other ingredients.

[0010] <Dried sake lees powder> The dry powder of sake lees is obtained by drying sake lees. The dry powder may be obtained by drying and pulverizing.

[0011] The sake lees are the residue obtained by putting steamed rice obtained by steaming washed white rice, koji, yeast starter, and water into a tank, stirring the resulting mash, fermenting it for a predetermined number of days, and then filtering it through a press. The starter fermentation method is prepared by adding steamed rice, koji, cultured yeast, and water to a tank and fermenting for a predetermined period of time prior to the preparation of moromi. For the steamed rice and koji, gelatinized rice and dried koji may be used to reduce the labor required for the production process.

[0012] The sake lees may be liquefied sake lees. The liquefied sake lees are made by crushing raw rice while it is soaked in water, and liquefying the crushed product by treating it with a carbohydrate-degrading enzyme such as heat-stable α-amylase. The koji, yeast starter, and water are placed in a tank, stirred, and the resulting mash is fermented for a predetermined number of days, and then the residue is filtered in a press.

[0013] The components of the sake lees are 40% by mass or more and 55% by mass or less of moisture (of which 7% by mass or more and 12% by mass or less of ethanol), 10% by mass or more and 35% by mass or less of protein, 2% by mass or more and 8.5% by mass or less of lipids, 10% by mass or more and 30% by mass or less of carbohydrates, 1% by mass or more and 28% by mass or less of sugars, 2% by mass or more and 10% by mass or less of dietary fiber, 0.1% by mass or more and 1% by mass or less of ash, and also contain vitamins, nucleic acids, etc. Among these, sake lees with a moisture content of 40% by mass or more and 50% by mass or less (including ethanol at 8% by mass or more and 11% by mass or less), protein at 10% by mass or more and 25% by mass or less, lipid at 2% by mass or more and 6% by mass or less, carbohydrate at 20% by mass or more and 30% by mass or less, sugar at 10% by mass or more and 28% by mass or less, dietary fiber at 2% by mass or more and 8% by mass or less, and ash at 0.1% by mass or more and 1% by mass or less are preferred, and sake lees with a moisture content of 40% by mass or more and 45% by mass or less (including ethanol at 8% by mass or more and 10% by mass or less), protein at 15% by mass or more and 20% by mass or less, lipid at 3% by mass or more and 5% by mass or less, carbohydrate at 22% by mass or more and 28% by mass or less, sugar at 15% by mass or more and 25% by mass or less, dietary fiber at 3% by mass or more and 7% by mass or less, and ash at 0.1% by mass or more and 1% by mass or less are more preferred.

[0014] The drying method is not particularly limited and can be appropriately selected depending on the purpose. Examples of the drying method include natural drying, hot air drying, air flow drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, vacuum freeze drying, and pressure drying. The pulverization method is not particularly limited and can be appropriately selected depending on the purpose. Examples of the pulverization method include pulverization using a pulverizer such as a roller mill, a jet mill, a hammer mill, a pin mill, a rotary mill, a vibration mill, or a planetary mill. The drying and pulverization may be carried out simultaneously by spray drying or flash drying pulverization.

[0015] The ethanol content of the dried powder of the sake lees is not particularly limited as long as it is 5% by mass or less and can be appropriately selected depending on the purpose. However, from the viewpoint of producing edible fungal cells to obtain an edible fungal cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength value, and elasticity, it is preferably 3% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and particularly preferably 0.3% by mass or less.

[0016] The components of the dried powder of sake lees are moisture of 1% by mass or more and 35% by mass or less, protein of 20% by mass or more and 65% by mass or less, lipid of 2% by mass or more and 20% by mass or less, carbohydrate of 20% by mass or more and 60% by mass or less, sugar of 20% by mass or more and 60% by mass or less, dietary fiber of 2% by mass or more and 20% by mass or less, ash of 0.1% by mass or more and 5% by mass or less, and also vitamins, nucleic acids, etc. Among these, sake lees with a moisture content of 1% to 10% by mass, protein content of 30% to 50% by mass, lipid content of 3% to 15% by mass, carbohydrate content of 40% to 60% by mass, sugar content of 30% to 50% by mass, dietary fiber content of 5% to 15% by mass, and ash content of 0.1% to 4% by mass are preferred, and sake lees with a moisture content of 3% to 8% by mass, protein content of 35% to 45% by mass, lipid content of 5% to 10% by mass, carbohydrate content of 45% to 55% by mass, sugar content of 35% to 45% by mass, dietary fiber content of 7% to 13% by mass, and ash content of 0.1% to 3% by mass are more preferred.

[0017] The lower limit of the content of the dry powder of the sake lees in the culture composition is not particularly limited and can be appropriately selected depending on the purpose. From the viewpoint of producing edible fungal cells to obtain an edible fungal cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength value, and elasticity, the lower limit is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.5% by mass or more, and particularly preferably 1% by mass or more. The upper limit of the content of the dry powder of the sake lees in the culture composition is not particularly limited and can be appropriately selected depending on the purpose, but from the viewpoint of producing edible fungal cells to obtain an edible fungal cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength value, and elasticity, the upper limit is preferably 20% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, and particularly preferably 3% by mass or less.

[0018] <Other ingredients> The other ingredients are not particularly limited and can be appropriately selected depending on the purpose, and examples of the other ingredients include sugar and distilled water.

[0019] The lower limit of the sugar content in the culture composition is not particularly limited and may be appropriately selected depending on the purpose, but from the viewpoint of producing edible bacterial cells to obtain an edible bacterial cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength value, and elasticity, the lower limit is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.5% by mass or more, and particularly preferably 1% by mass or more. The upper limit of the sugar content in the culture composition is not particularly limited and may be appropriately selected depending on the purpose, but from the viewpoint of producing edible bacterial cells to obtain an edible bacterial cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength, and elasticity, the upper limit is preferably 20% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, and particularly preferably 3% by mass or less.

[0020] The use of the culture composition is not particularly limited and can be appropriately selected depending on the purpose, but is preferably for culturing edible fungal cells, and more preferably for culturing Aspergillus oryzae.

[0021] The edible fungus is not particularly limited and can be appropriately selected depending on the purpose. Examples of the fungus include koji mold, tempeh fungus, lactic acid bacteria, yeast fungus, and basidiomycetes.

[0022] The koji mold is not particularly limited and may be appropriately selected depending on the purpose. Examples of the koji mold include white koji mold, black koji mold, yellow koji mold, red koji mold, soy sauce koji mold, and katsuobushi mold. Among these, yellow koji mold or white koji mold is preferred from the viewpoint of producing edible fungal cells for obtaining edible fungal-containing foods that are satisfactory in terms of appearance, texture, flavor, shear strength, and elasticity.

[0023] Examples of the white koji mold include Aspergillus kawachii (Aspergillus luchuensis mut. kawachii) etc. Examples of the black koji mold include Aspergillus luchuensis , Aspergillus awamori , Aspergillus nigra etc. Examples of yellow koji mold include Aspergillus oryzae , Aspergillus tamarii etc. As the red koji mold, for example, Purple monkfish etc. As the soy sauce koji mold, for example, Aspergillus sojae etc. Examples of the broth fungus include Aspergillus glaucus etc. Examples of tempeh fungi include: Rhizopus oligosporus , Rhizopus rice , Rhizopus stolonifera etc.

[0024] (Method of producing edible fungal bodies) The method for producing edible bacterial cells includes a culture step, and may further include other steps.

[0025] <Culture process> The culturing step is a step of culturing edible bacterial cells using the culture composition. The culture composition and the edible product are as described above in (Culture composition).

[0026] The culture method is not particularly limited and can be appropriately selected depending on the purpose. Examples of the culture method include a method in which the culture composition is added to a flask, and spores of edible fungus are seeded and cultured.

[0027] The culture method is not particularly limited and may be appropriately selected depending on the purpose, but shaking culture is preferred from the viewpoint of producing edible bacterial cells to obtain edible bacterial cell-containing foods that are satisfactory in appearance, texture, flavor, shear strength, and elasticity. The shaking culture is not particularly limited and may be appropriately selected depending on the purpose, but rotary shaking is preferred from the viewpoint of producing edible bacterial cells to obtain edible bacterial cell-containing foods that are satisfactory in appearance, texture, flavor, shear strength, and elasticity.

[0028] The speed of the rotary shaking is not particularly limited and may be appropriately selected depending on the purpose, but from the viewpoint of producing edible bacterial cells to obtain an edible bacterial cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength, and elasticity, the speed is preferably 10 rpm or more and 500 rpm or less, more preferably 20 rpm or more and 200 rpm or less, even more preferably 50 rpm or more and 150 rpm or less, and particularly preferably 80 rpm or more and 120 rpm or less.

[0029] The temperature for the culture is not particularly limited and may be appropriately selected depending on the purpose. From the viewpoint of producing edible bacterial cells to obtain an edible bacterial cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength, and elasticity, the temperature is preferably 10°C or higher and 40°C or lower, more preferably 20°C or higher and 35°C or lower, even more preferably 25°C or higher and 35°C or lower, and particularly preferably 28°C or higher and 32°C or lower.

[0030] The culture period is not particularly limited and may be appropriately selected depending on the purpose, but from the viewpoint of producing edible bacterial cells to obtain an edible bacterial cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength, and elasticity, the culture period is preferably from 1 to 10 days, more preferably from 2 to 8 days, even more preferably from 3 to 7 days, and particularly preferably from 4 to 6 days.

[0031] The number of spores to be sown in the composition for culture is not particularly limited and can be appropriately selected depending on the purpose. However, from the viewpoint of producing edible bacterial cells for obtaining an edible bacterial cell-containing food product that is satisfactory in terms of appearance, texture, flavor, shear strength value, and elasticity, it is preferable to use a spore seeding number of 1.0×10 per 1 L of the composition for culture. 5 pcs or more 1.0×10 8 Preferably less than 5.0×10 5 pcs or more 5.0×10 7 Less than 1.0×10 is more preferable. 6 Above 1.0×10 7 More preferably, 5.0×10 or less 6 Above 1.0×10 7 Particularly preferred is 10 or less.

[0032] <Other processes> The other steps are not particularly limited and can be appropriately selected depending on the purpose. For example, a recovery step can be mentioned.

[0033] <<Recovery process>> The recovery step is a step of recovering edible bacterial cells after the culture step. The recovery method is not particularly limited and can be appropriately selected depending on the purpose. Examples of the recovery method include suction filtration and centrifugation.

[0034] (edible bacterial cells) The edible bacterial cells can be produced by the method described in (Method for producing edible bacterial cells) above.

[0035] (Food containing edible bacterial cells) The edible bacterial cell-containing food product contains edible bacterial cells and may further contain other ingredients. The edible fungus body is as described above in (Edible fungus body).

[0036] <Other ingredients> The other ingredients include, for example, egg white.

[0037] The content of the egg white relative to the edible bacteria in the edible bacteria-containing food is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 40% by mass or more and 60% by mass or less, and more preferably 50% by mass.

[0038] The method for producing the edible bacterial cell-containing food is not particularly limited and can be appropriately selected depending on the purpose. For example, the method includes mixing the bacterial cells and egg white in a food processor, packing the mixture into a molded ring to a thickness of 6 mm, heating in a microwave at 600 W for 1 minute to solidify the mixture, and further frying both sides in a frying pan over medium heat for about 5 minutes.

[0039] The peak load (shear strength) of the edible bacterial cell-containing food when measured under the following (Condition 1) is not particularly limited as long as it is 16 N or more and can be appropriately selected depending on the purpose. However, from the viewpoint of obtaining an edible bacterial cell-containing food that is satisfactory in appearance, texture, flavor, shear strength and elasticity, it is preferably 16.5 N or more, more preferably 17 N or more, and even more preferably 17.5 N or more. (Condition 1) Test equipment: Automatic vertical servo stand JSV-H1000 (manufactured by Japan Measurement Systems Co., Ltd.) Test type: Compression Test operation: Bending Connection jig: Wedge indenter 60 degrees L30 Test speed: 5mm / min Measurement start position: Position where load was confirmed Measurement range: 20mm Holding time: 0sec Load limit: 99.99N Lower limit position: -10mm Upper limit position: 199.7mm

[0040] The elasticity (load when pressed 2 mm) of the edible bacterial cell-containing food, when measured under the following (Condition 2), is not particularly limited as long as it is 9 N or more and can be appropriately selected depending on the purpose. However, from the viewpoint of obtaining an edible bacterial cell-containing food that is satisfactory in appearance, texture, flavor, shear strength value, and elasticity, 10 N or more is preferable, 12 N or more is more preferable, 13 N or more is even more preferable, and 14 N or more is particularly preferable. (Condition 2) Same as above (Condition 1) except that "Test speed: 5mm / min" was changed to "20mm / min" EXAMPLES

[0041] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0042] (Comparative Example 1: Bacterial Cell Preparation 1) The medium was prepared by crushing and mixing 40 g of sake lees (raw sake lees) (300 g of sake lees, Yoneya Shoten Co., Ltd.), 20 g of sugar (white sugar, DM Mitsui Sugar Co., Ltd.), and 1 L of distilled water using a hand blender. The components of the sake lees (raw sake lees) were 43.0% by mass moisture, 18.8% by mass protein, 4.0% by mass lipid, 24.7% by mass carbohydrate, 19.7% by mass sugar, 5.0% by mass dietary fiber, 0.5% by mass ash, and 9.0% by mass alcohol. The prepared medium was added to a 2 L Erlenmeyer flask and sterilized by autoclaving at 121°C for 20 minutes. After cooling, 8.0 x 10 6 The spores were inoculated and cultured at 30° C. for 5 days with rotary shaking (100 ppm) to prepare fungal cells. The cells were collected by suction filtration through a mesh of 500 μm openings. The yield was 50.1 g.

[0043] -How spores are produced- Potato dextrose agar Aspergillus oryzae RIB40and cultured for 7 days at 30° C. The grown spores were collected in sterilized water containing 0.1% (v / v) Triton X-100 to prepare a spore suspension.

[0044] (Example 1: Bacterial Cell Preparation 2) The fungus bodies were prepared in the same manner as in Comparative Example 1, except that "40 g of sake lees" in Comparative Example 1 was replaced with "20 g of dried powder of sake lees" produced as described below, and "crushing and mixing using a hand blender" was replaced with "mixing using a stirrer." The yield was 64.6 g.

[0045] -How to manufacture dried sake lees powder- 300 g of sake lees (raw sake lees) (300 g of sake lees, Yoneya Shoten, Ltd.) were placed in a multipurpose electric dryer DSJ-3 (Shizuoka Seiki Co., Ltd.) and dried with hot air at 60°C for 12 hours until the loss on drying (moisture + alcohol) was 10% by mass or less. It was confirmed that the loss on drying (moisture + alcohol) of the dried material was 10% by mass or less. The dried sake lees were processed in a Hi-speed Vibration Sample Mill TI-100 (CMT Co., Ltd.) for 3 minutes to obtain a powder. It was confirmed that all of the obtained powder passed through a sieve with a mesh size of 500 μm. The ethanol content of the dry powder was 0.2% by mass. The components of the dry powder were 4.4% by mass moisture, 37.3% by mass protein, 8.0% by mass lipid, 49.1% by mass carbohydrate, 39.2% by mass sugar, 9.9% by mass dietary fiber, 1.0% by mass ash, and 0.2% by mass alcohol.

[0046] <Test Example 1: Sensory Evaluation> The bacterial cells obtained in Comparative Example 1 or Example 1 and egg white in an amount of 1 / 3 the mass (g) of the bacterial cells were thoroughly mixed and uniformly spread to a thickness of 3 mm. The mixture was then heated in a microwave at 600 W for 1 minute to solidify. Sprinkle with salt and pepper and fry on both sides in a frying pan over medium heat for about 5 minutes.

[0047] Using the evaluation criteria shown in Table 1, 12 panelists evaluated (1) meat-like appearance, (2) meat-like texture, and (3) meat-like flavor. The results (average values ​​of 12 panelists) are shown in Table 2. In Table 2, " ** " indicates "significant difference (1%)."

[0048] [Table 1]

[0049] [Table 2]

[0050] The results in Table 2 show that the appearance, texture, flavor, and overall evaluation were all improved when the bacterial cells cultured in a medium containing dried sake lees powder (ethanol content of 5% by mass or less) in Example 1 was used, compared to the bacterial cells cultured in a medium containing raw sake lees in Comparative Example 1.

[0051] <Test Example 2: Measurement of physical properties> 20 g of the fungus obtained in Comparative Example 1 or Example 1 and 10 g of egg white were mixed in a food processor, packed into a mold ring, and molded to a thickness of 6 mm. The mixture was heated in a microwave oven at 600 W for 1 minute to solidify. Both sides were fried in a frying pan over medium heat for about 5 minutes. As a reference example, pork (pork loin for ginger pork, Izumiya Mikage store) was used.

[0052] Using an automatic vertical servo stand JSV-H1000 (manufactured by Japan Measurement Systems Co., Ltd.), the peak load during shear (shear force) and elasticity (load when pressed 2 mm deep) were evaluated according to the measurement conditions below. Each was evaluated with n=3. The results of the peak load during shearing (shear strength) are shown in Table 3, and the results of the elasticity (load at 2 mm compression) are shown in Table 4. The units of values ​​in Tables 3 and 4 are N (Newton). In Table 3, " * " indicates "there is a significant difference (5%)." In Tables 3 and 4, ** " indicates "significant difference (1%)."

[0053] -Measurement conditions for peak load during shear (shear force value)- Test type: Compression Test operation: Bending Connection jig: Wedge indenter 60 degrees L30 Test speed: 5mm / min Measurement start position: The position where the load was confirmed (the point where the connection jig and the test object came into contact) Measurement range: 20mm Holding time: 0sec Load limit: 99.99N Lower limit position: -10mm Upper limit position: 199.7mm

[0054] -Measurement conditions for elasticity (load at 2mm push-in)- The measurement conditions for the peak load during shear (shear strength value) were the same as those for the peak load during shear (shear strength value), except that the "test speed: 5 mm / min" was changed to "20 mm / min."

[0055] [Table 3]

[0056] [Table 4]

[0057] The results in Tables 3 and 4 show that, compared to the bacterial cells cultured in a medium containing raw sake lees in Comparative Example 1, the bacterial cells cultured in a medium containing dried sake lees powder (ethanol content of 5% by mass or less) in Example 1 showed significantly higher values ​​for both shear strength titer and elasticity, which were closer to the values ​​of real meat.

[0058] Examples of aspects of the present invention include the following. <1> Contains dried sake lees powder, This is a culture composition characterized in that the ethanol content of the dry powder of sake lees is 5 mass% or less. <2> The above-mentioned is for culturing edible fungal cells. <1> The present invention relates to a culture composition. <3> The edible fungus is Aspergillus oryzae. <1> The present invention relates to a culture composition. <4> The above <1> from <3> The present invention relates to a method for producing edible bacterial cells, the method comprising culturing edible bacterial cells using the culture composition according to any one of the above items. <5> The above <4> The edible bacterial cells are characterized in that they are obtained by the method for producing edible bacterial cells described above. <6> The above <5> The edible fungus body according to claim 1, The edible bacterial cell-containing food is characterized in that the peak load during shear is 16 N or more when measured under the following condition 1, or the elasticity is 9 N or more when measured under the following condition 2. (Condition 1) Test equipment: Automatic vertical servo stand JSV-H1000 (manufactured by Japan Measurement Systems Co., Ltd.) Test type: Compression Test operation: Bending Connection jig: Wedge indenter 60 degrees L30 Test speed: 5mm / min Measurement start position: Position where load was confirmed Measurement range: 20mm Holding time: 0sec Load limit: 99.99N Lower limit position: -10mm Upper limit position: 199.7mm (Condition 2) Same as above (Condition 1) except that "Test speed: 5mm / min" was changed to "20mm / min"

Claims

1. Contains dried sake lees powder, A culture composition characterized in that the ethanol content of the dried powder of sake lees is 5% by mass or less.

2. The culture composition according to claim 1, which is used for culturing edible fungal cells.

3. The culture composition according to claim 1 , wherein the edible fungus is an Aspergillus oryzae.

4. A method for producing edible bacterial cells, comprising culturing the edible bacterial cells using the culture composition according to any one of claims 1 to 3.

5. An edible bacterial cell obtained by the method for producing an edible bacterial cell according to claim 4.

6. The edible fungus according to claim 5 is contained therein. An edible bacterial cell-containing food characterized in that the peak load during shear is 16 N or more when measured under the following condition 1, or the elasticity is 9 N or more when measured under the following condition 2. (Condition 1) Test equipment: Automatic vertical servo stand JSV-H1000 (manufactured by Japan Measurement Systems Co., Ltd.) Test type: Compression Test operation: Bending Connection jig: Wedge indenter 60 degrees L30 Test speed: 5 mm / min Measurement start position: Position where load was confirmed Measurement range: 20 mm Holding time: 0sec Load limit: 99.99N Lower limit position: -10mm Upper limit position: 199.7mm (Condition 2) Same as above (Condition 1) except that "Test speed: 5 mm / min" in above (Condition 1) was changed to "20 mm / min"

Images