Meat substitute, and method for manufacturing meat substitute

Abstract

To provide a meat substitute in which costs during manufacturing are minimized and which is brought close to the quality of edible animal meat, and a method for manufacturing the meat substitute.SOLUTION: A method for manufacturing a meat substitute in which hyphae of edible mushrooms are caused to proliferate in an edible culture medium for which an edible residue is used, comprises a culture medium production step for producing an edible culture medium using the residue, and a culturing step for culturing the hyphae of the edible mushrooms in the culture medium to cause the hyphae to proliferate in the culture medium.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a meat substitute that can replace animal meat and a method for producing the same. [Background technology]

[0002] Meat substitutes are processed foods made from plant-based ingredients such as soybeans that have a texture similar to that of animal meat.

[0003] For example, Patent Document 1 discloses a method for producing high-protein foods by inoculating a mushroom fungus into an aqueous medium containing high-protein plant materials such as soybeans and rice, and then liquid-cultivating the fungus in the aqueous medium. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6931359 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in the prior art including Patent Document 1, the aqueous medium is produced using the whole unused plant material, which can result in high costs for producing the aqueous medium.

[0006] Furthermore, in conventional liquid culture using aqueous media, the cost of disposing of the waste liquid remaining after producing high-protein foods is additionally required, and liquid culture requires the preparation of culture vessels strong enough to withstand the weight of the liquid. Furthermore, from the perspective of securing water resources and environmental considerations in terms of hygiene, it is desirable to reduce the amount of waste liquid discharged.

[0007] Furthermore, there is room for further refinement in the quality of high-protein foods produced by liquid culture of mushroom fungi to make them closer to animal-based meat.

[0008] Therefore, the present invention proposes a substitute meat that reduces production costs and has quality close to that of animal-derived edible meat, and a method for producing the same. [Means for solving the problem]

[0009] The alternative meat according to the present invention is obtained by spreading edible mushroom mycelium on an edible medium using edible residues. This allows the medium, overgrown with edible mushroom mycelium, to be eaten as a meat substitute.

[0010] The method for producing meat substitutes according to the present invention also comprises a medium production process in which edible culture medium is produced using edible residues, and a culture process in which edible mushroom mycelia are cultivated in the medium, thereby allowing the mycelia to spread throughout the medium. As a result, the medium in which the edible mushroom mycelium is spread is itself produced as a meat substitute. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a meat substitute that reduces production costs and has quality approaching that of animal-derived edible meat. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a diagram schematically illustrating a meat substitute according to an embodiment of the present invention. FIG. [Figure 2] 1 is a diagram showing a process for producing a substitute meat according to an embodiment. FIG. [Figure 3] FIG. 1 is a diagram showing a medium production process according to an embodiment. [Figure 4] FIG. 2 is a diagram showing a culture medium filled in a culture vessel according to an embodiment. [Figure 5] FIG. 1 is a diagram showing a culture process according to an embodiment. [Figure 6] FIG. 1 is a diagram showing the state in which seed bacteria are inoculated into a culture medium according to an embodiment. [Figure 7] FIG. 1 is a diagram showing the state in which mycelia are elongated in a culture medium according to an embodiment. [Figure 8]FIG. 10 is a diagram showing pulverized pieces of a culture medium according to an embodiment. [Figure 9] FIG. 10 is a diagram showing a state in which the pulverized pieces of the embodiment are refilled into the culture vessel. [Figure 10] FIG. 10 is a diagram showing the state in which the refilled pulverized pieces have been re-cultured in the embodiment. [Figure 11] FIG. 10 is a diagram showing another example of the medium production process according to the embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0013] Hereinafter, an embodiment of the present invention will be described with reference to FIGS. The configurations shown in the drawings referred to in the description of the present embodiment are only schematic diagrams of the essential parts and their peripheral configurations required to realize the present embodiment, and various modifications can be made depending on the design, etc., without departing from the technical concept of the present invention.

[0014] In the following description, meat substitute refers to a substitute food that has a texture similar to that of animal meat. Animal meat that is edible will be referred to as animal meat to distinguish it from the meat substitute.

[0015] <1. First embodiment> The substitute meat 1 and the method for producing the same in the first embodiment will be described. As shown in Figure 1, alternative meat 1 is made by spreading edible mushroom mycelium 3 on a culture medium 2. Because the culture medium 2 is made entirely from edible ingredients, it can be eaten. In other words, the culture medium 2 is not only used to cultivate the mycelium 3, but also serves as the equivalent of meat in animal-based edible meat.

[0016] By adding the texture of the culture medium 2 to the alternative meat 1 in this way, the texture of the alternative meat 1 can be made closer to the texture of animal-based meat.

[0017] Medium 2 contains mixed edible residues and edible cellulose. The residue is the main raw material of the medium 2. As the residue, plant residue, animal residue, microbial residue, etc. are used. In this embodiment, an example in which plant residue is used will be described. Examples of plant residues that can be used include okara, wheat bran, rice bran, defatted rice bran, soy sauce cake, sake lees, brewer's lees, soy milk lees, apple juice lees, mandarin orange juice lees, starch cake, germ, glutamic acid fermentation lees, defatted soybeans, rapeseed meal, sesame oil cake, oil cake, DDGS (Distillers Dried Grain with Solubles), sweet potato starch cake, potato starch cake, cassava starch cake, vegetable peels, fruit peels, vegetable waste, and other plant residues. A mixture of the above plant residues may also be used.

[0018] By using the residue of the plant material, i.e., plant residue, as the raw material for medium 2 instead of the entire unused plant material, the cost of producing medium 2 can be reduced compared to when unused plant material is used. Examples of animal residues include fish meal, krill, meat and bone meal, and other animal residues. A mixture of multiple types of animal residues may also be used. Examples of microbial residues include yeast residues and other microbial residues. It is also possible to use plant-derived raw materials, animal-derived raw materials, or microbial raw materials themselves as raw materials for the medium 2 instead of the residue. The raw material for the medium 2 may be a mixture of any two or more of plant residues, animal residues, microbial residues, plant raw materials, animal raw materials, and microbial raw materials.

[0019] Examples of edible cellulose that can be used include edible wood flour, coffee grounds, bagasse, beet pulp, and other edible cellulose sources. Alternatively, a mixture of two or more of the above edible cellulose sources may be used.

[0020] Adding edible cellulose as a raw material to the medium 2 can suppress the sour taste that occurs in the alternative meat 1 after the mycelium 3 is cultivated in the medium 2. Therefore, it is possible to make the taste of the alternative meat 1 closer to that of animal-based edible meat. Edible cellulose is not an essential component for producing medium 2, and does not need to be added as a raw material for medium 2.

[0021] Furthermore, by spreading the mycelia 3 over the medium 2, it is possible to reproduce the tear-resistance of animal meat in the alternative meat 1. Therefore, it is possible to make the meat quality of the alternative meat 1 closer to that of animal meat. Here, spreading refers to a state in which the amount of mycelia 3 in the medium 2 has increased compared to when the inoculum 3a of the mycelia 3 was inoculated into the medium 2.

[0022] In addition to the plant residue and edible cellulose, a swelling agent may be mixed into the medium 2. Examples of the swelling agent include baking soda and alum.

[0023] The leavening agent causes the medium 2 to expand, creating voids. The mycelium 3 extends into these voids, increasing the fungal density in the medium 2. Increasing the mycelium density reproduces the tear-resistance of animal-based meat in the alternative meat 1, making it possible to make the meat quality of the alternative meat 1 closer to that of animal-based meat.

[0024] Examples of mushrooms for spreading mycelium 3 on the medium 2 include oyster mushrooms (Pleurotus ostreatus / Pleurotus spp.), king oyster mushrooms (Pleurotus eryngii / Pleurotus spp.), shiitake mushrooms (Lentinula edodes), enoki mushrooms (Flammulina velutipes), mushrooms (Agaricus bisporus), matsutake mushrooms (Tricholoma matsutake), maitake mushrooms (Grifola frondosa), Ganoderma lucidum, Tamogi mushrooms (Pleurotus cornucopiae var. citrinopileatus / Pleurotus spp.), morels (Morchella esculenta / Morchella spp.), sparrow mushrooms (Morchella conica), and shiitake mushrooms (Phallus indusiatus). Edible mushrooms such as Hypholoma sublateritium, Coprinopsis atramentaria, Tuber magnatum, and Hypsizygus marmoreus can be used. A mixture of several of the above mushrooms can also be used.

[0025] Here, from the viewpoint of ease of cultivation, it is preferable to use oyster mushroom mycelia 3. Furthermore, if it is desired to improve the texture of the meat substitute 1 when eaten, it is preferable to use shiitake or Ganoderma lucidum mycelia 3, which have thick mycelia and can strengthen the bonds between the ingredients of the medium 2.

[0026] As will be described in more detail below, when producing medium 2, in addition to plant residues and edible cellulose, sugars such as granulated sugar and amino acids such as glycine may be mixed in to promote the elongation (growth) of mycelia 3. As a result, these sugars and amino acids may remain in alternative meat 1, but they are all edible and do not affect the quality of alternative meat 1.

[0027] A method for producing the substitute meat 1 in this embodiment will be described with reference to FIG. In this embodiment, as an example, bean curd refuse is used as the plant residue that is the raw material for the culture medium 2, and edible wood flour is used as the edible cellulose. Also, oyster mushroom mycelium 3 is used as the edible mushroom mycelium 3.

[0028] As shown in Figure 2, the process for producing the alternative meat 1 is broadly divided into a first step of allowing mycelium 3 to grow in the culture medium 2 in steps S101 to S103, a second step of seasoning and freezing the alternative meat 1 in steps S104 to S105, and a third step of thawing and cooking the alternative meat 1 in steps S106 to S107.

[0029] For example, the first and second steps are carried out in different factories. This includes cases where a business carries out each step in different factories owned by the business, or where a different business purchases the unseasoned substitute meat 1 produced in the first step and then carries out the second step in a factory owned by the business. In this way, the substitute meat 1 is distributed on the market in an unseasoned state. A consumer can purchase such unseasoned substitute meat 1 and carry out the second step at home, in a restaurant, or the like.

[0030] Furthermore, for example, the third step is carried out in the home of the consumer who purchased the alternative meat 1, in a restaurant, or the like. In this way, the seasoned alternative meat 1 produced in the first and second steps is distributed to the market and purchased by consumers. The third step can also be carried out in a factory. In this case, the alternative meat 1 is supplied to consumers as a processed food. The first to third steps described above may be carried out in the same factory, or some or all of them may be carried out in different factories. Furthermore, all or some of the first to third steps carried out in a factory may be automated using industrial robots, etc. For example, an AI (artificial intelligence)-enabled arm robot can be made to perform the work content of each step. In this case, the work objects in each step, such as the culture vessel 100 filled with the culture medium 2, can be connected by a conveyor.

[0031] The first step will be described with reference to Figures 2 to 10. The first step is a step of producing unseasoned alternative meat 1 by allowing mycelium 3 to spread on a medium 2.

[0032] First, the medium 2 is produced in the medium production step of step S101 shown in Fig. 2. The details of the medium production step are shown in Fig. 3.

[0033] In the medium production process, in step S201, a mixture of viscous sugars and amino acids dissolved in water is prepared in advance. The amino acids are used to promote the elongation (growth) of the mycelium 3 in the initial stage of culture. Glycine, for example, is used as the amino acid.

[0034] In step S202, a mixed powder is prepared by mixing dried okara, wood flour, and powdered sugars. The sugars mixed here are intended to promote the growth (proliferation) of the mycelium 3 in the initial stage of cultivation. Granulated sugar, for example, is used as the sugar. Note that the sugars used in the culture medium production step are not limited to those mentioned above, and various sugars can be used as long as they are edible and promote the growth (proliferation) of mushrooms. Furthermore, instead of sugar, all or part of plant-based raw materials, animal-based raw materials, microbial-based raw materials, or residues thereof can also be mixed. For the above mixing, a mixer or a screw feeder can be used, for example. The order of steps S201 and S202 is not limited to that shown in Fig. 3, and each step may be reversed. Alternatively, instead of preparing a mixed solution in step S201, a mixed powder may be produced in step S202 by further mixing amino acids with the okara, wood flour, and powdered sugars.

[0035] In step S203, the above-mentioned mixed liquid is added little by little to the mixed powder and further mixed to produce the medium 2. At this time, it is desirable that the ratio of the amounts of okara, wood flour, granulated sugar, and glycine in the produced medium 2 is 10:5:1:1, and that the moisture content is 50 to 80%. Note that, when producing medium 2, the amounts of wood flour, granulated sugar, and glycine added may be reduced or may not be added at all.

[0036] The mixed powder to be mixed with the mixed liquid may further contain a leavening agent, such as sodium bicarbonate. The medium 2 thus prepared preferably contains okara, wood flour, granulated sugar, glycine, and sodium bicarbonate in a ratio of 10:5:1:1:1.

[0037] In the following step S204, the produced culture medium 2 is filled into one or more culture vessels 100 as shown in Fig. 4. Filling the culture vessel 100 with the culture medium 2 completes preparation for culturing the mycelium 3. At this time, the culture vessel 100 is filled with the culture medium 2 to a thickness of, for example, about 1 cm.

[0038] When filling the culture medium 2 into the culture vessel 100, the density of the culture medium 2 is 0.38 g / cm 3 It is desirable to mold the medium 2 so that voids are formed in the culture vessel 100. To ensure the above density, for example, the medium 2 is molded so that voids are formed in a ratio of 50 to 60% of the volume of the medium 2 after filling the culture vessel 100. Specifically, for example, grooves with a width of 1 to 10 mm may be formed at intervals of 1 to 10 mm in the medium 2 after filling the culture vessel 100. Note that instead of the grooves, holes with a diameter of 1 to 10 mm may be formed in a ratio of 50 to 60% of the volume of the medium 2.

[0039] By providing voids in the culture medium 2 during molding in this way, it becomes easier for the mycelium 3 to extend into the voids during cultivation, and the fungal cell density of the meat substitute 1 at the end of cultivation increases. As the fungal cell density increases, the amount of fungal cells contained in the meat substitute 1 increases, and the amounts of glutamic acid and guanylic acid, which are substances that cause the umami flavor of mushrooms, increase. Therefore, it is possible to increase the umami components contained in the meat substitute 1. Furthermore, as the fungal cell density increases, the chewiness of the meat substitute 1 improves, making it possible to make the texture of the meat substitute 1 closer to the texture of animal-based meat.

[0040] Before filling the culture vessel 100 with the medium 2, the medium 2 may be boiled in boiling water for about 30 minutes and cut into 1 cm square pieces. This stabilizes the shape of the medium 2 filled into the culture vessel 100. Furthermore, cutting the medium into 1 cm square pieces makes it easier to create voids when filling, making it easier to create an environment in which the mycelium 3 can easily grow.

[0041] Furthermore, although the shape of the culture vessel 100 is described here as being box-shaped, the culture vessel 100 may be any shape that can be sealed after the mycelium 3 is inoculated into the filled culture medium 2, and various shapes such as a bag shape are possible. For example, when all or part of the first to third steps performed in a factory are automated using an industrial robot or the like, the shape of the culture vessel 100 can be made suitable for such automation. Furthermore, when the steps proceed in the order of the medium production step in step S101, the sterilization step in step S102 described below, and the culture step in step S103, the shape of the culture vessel 100 can be made to facilitate transportation between each step. In this case, for example, a connecting member may be added to the outer edge of the culture vessel 100 so that multiple culture vessels 100 can be connected together.

[0042] When the culture vessel 100 is filled with the culture medium 2, the culture medium production process shown in FIG. 3 is completed. Returning to FIG. 2, once the medium production process in step S101 is completed, a sterilization process is carried out in step S102.

[0043] In the sterilization step, the culture medium 2 filled in the culture vessel 100 is sterilized. For example, if each medium 2 weighs 150 g, four culture media 2 can be sterilized by moist heat sterilization at 121°C for about 120 minutes. Note that the sterilization conditions vary depending on the volume of the medium 2, but if moist heat sterilization is performed at 100°C or higher, the culture medium 2 can be sterilized evenly by adjusting the moist heat time.

[0044] The sterilization process is intended to maintain the hygiene of medium 2, but also to prevent the growth of unwanted bacteria in medium 2, which would compress the elongation area of mycelia 3 and inhibit its elongation, thereby improving the quality of alternative meat 1. It is also an important process in that it prevents the introduction of unwanted bacteria that could change the metabolic system of mycelia 3 and cause them to secrete substances that could have an adverse effect on the human body.

[0045] Subsequently, in the culture step of step S103, the mycelium 3 is cultured in the medium 2. Details of the culture step are shown in FIG.

[0046] In the culture process, in step S301, as shown in FIG. 6, seed 3a made from oyster mushroom mycelia 3 is inoculated into medium 2, for example, by spreading seed 3a on the surface of medium 2. By inoculating seed 3a without touching medium 2, it is possible to prevent the medium 2 from being contaminated with other bacteria. Note that seed 3a refers to a piece of medium in which mycelia have been cultured using, for example, an agar plate or bean curd refuse, or mycelium cultured in a liquid. In addition, in order to spread mycelia 3 evenly throughout medium 2, it is desirable to spread seed 3a evenly over the surface of medium 2.

[0047] Thereafter, the culture vessel 100 is sealed to prevent contamination with other bacteria, and in step S302, the culture of the mycelia 3 is started. The culture temperature is desirably set to a temperature at which the growth rate of the mycelia 3 is maximized. For example, 25°C is a suitable culture temperature.

[0048] Here, when inoculating the seed culture 3a, it is desirable to spread the seed culture 3a on the surface of the culture medium 2 to avoid the introduction of other bacteria. However, if cultivation is started in this state, the density of the mycelia 3 in the culture medium 2 will be higher on the surface side than in other parts, which may result in uneven distribution of the mycelia 3.

[0049] Therefore, in the process of culturing the mycelia 3, the medium 2 being cultured is crushed in step S303, and the mycelia 3 are re-cultured using the crushed medium 2. Specifically, when the mycelia 3 have grown to 30-90% of the surface area of the medium 2 as shown in Fig. 7, the medium 2 is crushed as shown in Fig. 8. At this time, it is desirable that the crushed particles be uniform in size. The crushed pieces 2a are then mixed in a culture vessel 100 as shown in Fig. 9, and the culturing of the mycelia 3 is started again.

[0050] By pulverizing and mixing the medium 2 in this manner, the pulverized pieces 2 a on which the mycelia 3 have spread are distributed evenly throughout the culture vessel 100 .

[0051] This allows the mycelium 3 to spread evenly when re-cultured, even to areas distant from the area where the seed culture 3a was inoculated, as shown in Figure 10. This allows the texture of each part of the produced alternative meat 1 to be uniform.

[0052] If one were to attempt to spread the mycelia 3 over the entire medium 2 when the density of the mycelia 3 is biased toward the surface, a considerable amount of cultivation time would be required for the mycelia 3 to spread. However, by crushing and mixing the medium 2 once as described above, the crushed pieces 2a on which the mycelia 3 have spread are distributed evenly throughout the culture vessel 100, thereby shortening the cultivation time required for the mycelia 3 to spread over the entire medium 2.

[0053] Furthermore, by mixing the crushed pieces 2a of the culture medium 2, new voids are created, and the mycelium 3 extends into these voids, further increasing the fungal density of the substitute meat 1 at the end of the culture. This improves the chewiness and difficulty of biting and tearing the substitute meat 1, making it possible to make the texture closer to that of animal-based edible meat.

[0054] Furthermore, by crushing the medium 2 once, the carbon dioxide released from the mycelia 3 during the cultivation process is released from the bottom of the medium 2. This reactivates the momentum of the mycelia 3 to grow.

[0055] Furthermore, it is desirable to crush the medium 2 during cultivation when the mycelia 3 have grown to 30 to 90% of the volume of the medium 2. The proportion of the mycelia 3 here can be interpreted as the mycelia 3 having grown to 30 to 90% of the length at the depth of the medium 2, for example. It can also be interpreted as the mycelia 3 having spread to 30 to 90% of the volume of the medium 2.

[0056] The elongation of the hyphae 3 by 30% or more is an environmental condition in which the hyphae 3 can grow (grow) stably in the culture vessel 100 even if the medium 2 is crushed. This is because if the hyphae 3 grow by less than 30%, the amount of fungal body that serves as the basis for growth is too small, and it takes time to re-cultivate.

[0057] Furthermore, by allowing the mycelium 3 to extend by more than 30%, no areas where unwanted bacteria can grow are left in the medium 2. This ensures hygiene during grinding and mixing. It also prevents situations in which the metabolic system of the mycelium 3 changes due to the growth of unwanted bacteria, resulting in the secretion of substances that may have an adverse effect on the human body.

[0058] When mixing the crushed pieces 2a of the medium 2, granulated sugar may be further added to stimulate the growth of the mycelia 3 cut by crushing.

[0059] Returning to FIG. 5, after starting the re-cultivation of the mycelia 3 in step S303, in step S304, the culture temperature is lowered from 25°C by 1 to 10°C and cultured 1 to 4 days before the completion of the culture of the mycelia 3.

[0060] By applying a low temperature stimulus just before the completion of the culture, the elongation of the mycelia 3 is further promoted, and the thickness of the mycelia 3 becomes thicker. Therefore, the density of the mycelia 3 in the medium 2 increases. As a result, the amount of mycelia contained in the alternative meat 1 increases, which enhances the umami flavor, making it possible to obtain an umami flavor similar to that of animal meat. In addition, the chewiness of the alternative meat 1 improves, making it possible to make the texture of the alternative meat 1 closer to that of animal meat.

[0061] The culture process shown in Figure 5 is completed when the mycelia 3 have spread over the entire medium 2. The medium 2, over which the mycelia 3 have spread, is itself produced as the meat substitute 1. The culture process is completed before the mycelia 3 in the medium 2 grow into fruiting bodies. Steps S303 and S304 may be omitted in the culture process. As a result, the first process of steps S101 to S103 in FIG. 2 is completed, and unseasoned substitute meat 1 is produced.

[0062] The second step will be described with continued reference to Figure 2. The second step is a step of seasoning and freezing the substituted meat 1.

[0063] After the cultivation is completed in step S103, the substituted meat 1 is seasoned in the seasoning process in step S104. In the seasoning process, the substituted meat 1 is first sterilized, and then the substituted meat 1 is sliced to a thickness of 0.5 to 3 cm. Note that if it takes 5 hours or more from the completion of the cultivation process in step S103 to the start of the seasoning process in S104, the sterilization process is carried out at the end of the cultivation process.

[0064] The sliced meat substitute 1 is then soaked for 3 to 12 hours in a seasoning solution made by adding glutamic acid and seasonings to water. By soaking the meat substitute 1 in the seasoning solution, the substances that cause the sourness and odor remaining in the meat substitute 1 are washed away into the water and removed. This makes it possible to make the taste of the meat substitute 1 more similar to that of animal-based meat.

[0065] Thereafter, in the freezing step of step S105, the substituted meat 1 is frozen for 5 hours or more while immersed in the seasoning liquid. This freezing step is necessary to increase the umami components of the substituted meat 1 in the thawing step described below.

[0066] As a result, the second process of steps S104 to S105 in FIG. 2 is completed, and the seasoned and frozen substitute meat 1 is produced.

[0067] The third step will be described with continued reference to Figure 2. The third step is a step of thawing the frozen substitute meat 1 and cooking it.

[0068] In the thawing step of step S106, the substitute meat 1 frozen in the freezing step described above is thawed. In this thawing, it is desirable to reduce the thawing time in the low temperature range and thaw quickly, in order to promote protein binding before water leaks out of the substitute meat 1. For this reason, it is desirable to thaw in a microwave oven so that the temperature range of the substitute meat 1 reaches 40 to 80°C in a short time. For example, it is preferable to heat in a microwave oven at 500W for about 6 minutes.

[0069] By providing the freeze-thaw process in steps S105 and S106, the cell walls are destroyed, allowing guanylate synthase to escape from the cells and increasing the opportunity for the enzyme to come into contact with ribonucleic acid. As a result, the amount of guanylate, the umami component of alternative meat 1, is increased, making it possible to make the taste of alternative meat 1 closer to that of animal-based meat.

[0070] Thereafter, in the cooking process of step S107, the thawed substitute meat 1 is cooked. The substitute meat 1 can be used in a variety of dishes as a substitute for animal meat.

[0071] This completes the third process of steps S106 to S107, and the produced alternative meat 1 is ready for consumption by consumers, thereby completing the production process shown in FIG.

[0072] 2, steps S105 and S106 may be omitted. In this case, after the substituted meat 1 immersed in the seasoning liquid in the seasoning step of step S104 is dehydrated, the substituted meat 1 is cooked directly in the cooking step of step S107.

[0073] <2. Second embodiment> The substitute meat 1 and the method for producing the same according to the second embodiment will be described. It should be noted that the parts not mentioned in this embodiment are the same as those in the first embodiment, and the description thereof will be omitted.

[0074] The medium 2 of the alternative meat 1 in the second embodiment contains a mixture of plant residue, konjac powder, and a coagulant.

[0075] Adding konjac flour as an ingredient of medium 2 improves the elasticity of medium 2, making it possible to make the chewiness of alternative meat 1 closer to that of animal-based edible meat.

[0076] The coagulant may be any substance that makes the pH of the medium 2 alkaline when culturing the mycelia 3 in the culture vessel 100, and examples of such substances include calcium carbonate, calcined shell calcium, and calcium hydroxide. The use of a coagulant improves the moldability of the medium 2.

[0077] In addition to the above-mentioned ingredients, edible cellulose and a leavening agent may be further added. Furthermore, as in the first embodiment, when producing the culture medium 2, sugars such as granulated sugar and amino acids such as glycine may be mixed in addition to the above-mentioned ingredients. Therefore, these sugars and amino acids may remain in the alternative meat 1.

[0078] A method for producing alternative meat 1 in the second embodiment will be described with reference to Figures 2 and 11. In this embodiment, as an example, bean pulp refuse is used as the plant residue that serves as the raw material for culture medium 2, and calcium carbonate is used as the coagulant. Furthermore, oyster mushroom mycelium 3 is used as the edible mushroom mycelium 3.

[0079] This embodiment differs from the first embodiment in the medium production step of step S101 shown in Fig. 2. Therefore, this medium production step will be explained by extracting it in Fig. 11.

[0080] In the culture medium production process, in step S201, a mixture of viscous sugars and glycine dissolved in water is prepared. In step S202, a powder mixture is prepared by mixing dried soybean pulp and powdered sugars. Granulated sugar, for example, is used as the sugar. The order of steps S201 and S202 is not limited to that shown in FIG. 11, and each step may be reversed.

[0081] In step S203, the above-mentioned mixed liquid is added little by little to the mixed powder and mixed. In this case, the ratio of the amounts of okara, granulated sugar, glycine, and water is preferably 25:1:1:50. The amounts of granulated sugar and glycine added may be reduced or eliminated. Edible cellulose may also be added.

[0082] Then, in step S211, a paste made by dissolving konjac flour in water and kneading it until it becomes a paste is further added and mixed. At this time, the ratio of the dissolved konjac flour to the water is preferably 15:200. The ratio of konjac flour can be reduced to 2, and the ratio of water can be increased to 400. The amount of konjac flour is preferably 1 to 20% of the amount of bean pulp mixed in producing medium 2.

[0083] Furthermore, in step S212, calcium carbonate dissolved in water is added little by little and further mixed to produce the base material of culture medium 2. At this time, the ratio of the amount of dissolved calcium carbonate to the amount of water is preferably 1:5. Adding calcium carbonate solidifies the base material, improving its formability.

[0084] The base material thus produced is formed into a 4 cm thick plate or into multiple spheres with a diameter of 1 to 4 cm, and then boiled in boiling water for 30 minutes. Note that the thickness of the base material when formed into a plate or the diameter of the spheres is not limited to the above, but by keeping them within the above ranges, the boiling time can be shortened.

[0085] When the simmering is complete, the simmered material is poured into a colander or the like and rinsed with water to cool, and then cut into pieces as needed so that the material can be easily placed in the culture vessel 100.

[0086] Then, in step S204, the culture vessel 100 is filled with the base material and left to stand for 30 minutes, thereby completing the production of the culture medium 2 for culturing the mycelia 3. At this point, the culture medium production process shown in FIG.

[0087] Thereafter, returning to FIG. 2, the alternative meat 1 is produced through the production process from step S103 onwards, as in the first embodiment, and is then provided to consumers.

[0088] <3. Summary and variations> According to the embodiment described above, the meat substitute 1 is obtained by allowing mycelium 3 of an edible mushroom, such as oyster mushroom, to grow on an edible medium 2 made from vegetable residue such as bean curd refuse, wheat bran, or rice bran. In other words, the medium 2 on which the mycelium 3 of the edible mushroom has grown is itself provided as the meat substitute 1.

[0089] Therefore, by adding the texture of the culture medium 2 itself to the texture of the mycelium 3, the texture of the alternative meat 1 can be made closer to the texture of animal meat, and the quality of the alternative meat 1 is improved.

[0090] The alternative meat 1 is produced by a medium production process (S101 in Figure 2, see Figure 3, etc.) in which an edible medium 2 is produced using, for example, plant residues, and a culture process (S103 in Figure 2, see Figure 5, etc.) in which edible mushroom mycelium 3 is cultivated in the medium 2, thereby allowing the mycelium 3 to spread throughout the medium 2.

[0091] In the medium production step, by using plant residues instead of unused plant materials as the raw material for medium 2, the cost of producing medium 2 is reduced compared to when unused plant materials are used. Therefore, the production cost of alternative meat 1 can be reduced, and inexpensive alternative meat 1 can be provided to the market.

[0092] The plant residue may be, for example, the above-mentioned soy lees, bran, or rice bran, but vegetable residues such as vegetable peels, fruit peels, and vegetable scraps can also be used. In this case, the fiber of the vegetables and fruits imitates the fiber of animal meat, making it possible to make the texture of the substitute meat 1 closer to the texture of animal meat.

[0093] In the medium production step, the plant residue can be mixed with sugar such as granulated sugar to produce the medium 2. By mixing the plant residue with granulated sugar, the elongation (growth) of the mycelium 3 can be promoted in the initial stage of cultivation.

[0094] In the medium production step, an amino acid such as glycine can be mixed with the plant residue to produce the medium 2. By mixing glycine with the plant residue, the elongation (growth) of the mycelium 3 can be promoted in the initial stage of culture.

[0095] Furthermore, by culturing mycelia 3 in culture medium 2 without using an aqueous medium in the culture process, the cost of disposing of the waste liquid that is generated when an aqueous medium is used is unnecessary, thereby reducing the cost of producing the meat substitute 1. Furthermore, not using an aqueous medium eliminates the need to prepare culture vessel 100 that is strong enough to withstand the weight of the liquid, which broadens the range of choices for culture vessel 100 in which to cultivate mycelia 3.

[0096] Furthermore, since there is no need to discard the medium 2 in which the mycelium 3 is cultivated during the cultivation process, disposal costs can be reduced and there is no risk of impacting the ecosystem or the environment due to the disposal of the medium 2. In other words, it is possible to produce alternative meat 1 with consideration for the environment.

[0097] In the embodiment of the alternative meat 1, edible cellulose such as wood flour may be mixed into the culture medium 2. In this case, the culture medium 2 is produced by mixing plant residue and edible cellulose in the culture medium production step (see S202 in FIG. 3, etc.).

[0098] Adding edible cellulose as a raw material to the culture medium 2 can suppress the sour taste that occurs in the substitute meat 1 after culturing the mycelium 3. This makes it possible to make the taste of the substitute meat 1 closer to that of animal-based edible meat, improving the quality of the substitute meat 1.

[0099] In the embodiment of the substitute meat 1, a leavening agent such as baking soda may be mixed into the culture medium 2. In this case, the culture medium 2 is produced by mixing the leavening agent with the plant residue in the culture medium production step (see S202 in FIG. 3, etc.).

[0100] The culture medium 2 expands due to the leavening agent, creating voids inside. As a result, mycelia 3 extend into the voids created during cultivation, increasing the fungal density in the culture medium 2. As the mycelial density increases, the resistance to tearing of animal-based meat is reproduced in the alternative meat 1, making it possible to make the meat quality of the alternative meat 1 closer to that of animal-based meat, thereby improving the quality of the alternative meat 1.

[0101] Furthermore, increasing the mycelium density increases the amount of glutamic acid and guanylic acid, which are the substances that give mushrooms their umami flavor. This increases the amount of umami components contained in Alternative Meat 1, making it possible to make the taste more similar to that of animal-based meat.

[0102] In the embodiment of the substitute meat 1, konjac flour and a coagulant may be mixed into the culture medium 2. In this case, for example, the culture medium 2 is produced by mixing the konjac flour and the coagulant with the plant residue in the culture medium production step (see S211 to S212 in FIG. 11, etc.).

[0103] Adding konjac flour as an ingredient of medium 2 improves the elasticity of medium 2, making the chewiness of alternative meat 1 closer to that of animal-based edible meat and improving the quality of alternative meat 1. In addition, mixing a coagulant improves the moldability of medium 2. Furthermore, before filling the culture medium 2, which is a mixture of konjac powder and a coagulant, into the culture vessel 100, the culture medium 2 can be boiled in boiling water for about 30 minutes and cut into 1 cm cubes. This makes it easier for voids to form when the culture vessel 100 is filled, making it easier to create an environment in which the mycelium 3 can easily grow.

[0104] In the embodiment, meat substitute 1 may have seaweed or wood ear mushroom mixed in culture medium 2. Examples of seaweed used here include grated kelp and wakame stems. Preferably, the wakame stems and wood ear mushrooms are cut into 1-5 mm cubes.

[0105] By mixing seaweed or wood ear mushrooms, it is possible to simulate the texture of the tendons and cartilage of animal meat, thus recreating the texture of specific parts of animal meat.

[0106] In this case, for example, in the medium producing step, seaweed or wood ear mushroom can be mixed at any timing of steps S202, S203, S211, and S212 shown in FIG. At this time, the ratio of the amounts of the mixed vegetable residue (okara), granulated sugar, glycine, seaweed, etc. is preferably 25:1:1:75.

[0107] In the culture step in the embodiment, the medium 2 is crushed once during the culture of the mycelia 3, and the crushed pieces 2a are mixed, and then the mycelia 3 can be cultured again (see S103 in FIG. 2, S303 in FIG. 5, etc.). As a result, the re-culture is performed in a state where the crushed pieces 2a with the mycelia 3 spreading and the crushed pieces 2a with the mycelia 3 not spreading sufficiently are mixed almost uniformly.

[0108] Therefore, as shown in Figure 10, the mycelium 3 can be spread evenly to areas distant from the area where the seed culture 3a was inoculated as shown in Figure 7. This makes it possible to make the texture of each part of the produced alternative meat 1 uniform, and further improves the quality of the alternative meat 1.

[0109] Furthermore, by refilling the pulverized pieces 2a into the culture vessel 100, voids are created inside. As a result, mycelia 3 extend into the voids created during re-culture, further increasing the fungal cell density in the medium 2. By increasing the mycelial density, the resistance to tearing of animal-based edible meat is reproduced in the alternative meat 1, making it possible to make the meat quality of the alternative meat 1 closer to that of animal-based edible meat, improving the quality of the alternative meat 1. Furthermore, by increasing the mycelial density, it is possible to increase the umami components contained in the alternative meat 1.

[0110] Furthermore, by filling the culture vessel 100 with crushed pieces 2a on which mycelia 3 have spread almost uniformly, it is possible to shorten the culture time until mycelia 3 spread over the entire medium 2. Furthermore, by crushing the medium 2 once, the carbon dioxide released from the mycelia 3 during the culture process is released from the bottom of the medium 2, and the momentum of the growth of the mycelia 3 is reactivated.

[0111] In the medium production step, instead of crushing and refilling the medium 2, the medium 2 may be stacked or rolled up during cultivation and re-cultured. By doing so, the mycelia 3 concentrated on the surface side of the medium 2 can be relocated to the inside as shown in Figure 7, so that the mycelia 3 can be spread evenly over the medium 2 and the time required for spreading can be shortened.

[0112] In the culture step in the embodiment, the culture temperature of the mycelium 3 can be set lower during a predetermined period immediately before the end of the culture step than during periods other than the predetermined period (see S304 in FIG. 5, etc.). The predetermined period here is, for example, 1 to 4 days before the completion of the culture.

[0113] Applying a low temperature stimulus just before the completion of the culture further promotes the elongation of the mycelia 3. As a result, the density of the mycelia 3 in the medium 2 increases, and the texture and taste of the alternative meat 1 can be made closer to those of animal-based edible meat, improving the quality of the alternative meat 1.

[0114] Furthermore, as the flavor of the substitute meat 1 itself increases and its quality approaches that of animal-based edible meat, it becomes possible to omit the seasoning process of seasoning the substitute meat 1 shown in step S104 of Figure 2.

[0115] In the embodiment, a seasoning process can be further provided in which the substituted meat 1 that has completed the culture process described above is immersed in a seasoning liquid (see S104 in FIG. 2, etc.). This seasons the substituted meat 1, and by immersing it in liquid, substances that cause sourness and odor remaining in the substituted meat 1 flow into the liquid.

[0116] Therefore, it is possible to achieve a seasoning close to that of animal-based edible meat while removing the sour taste and odor specific to the alternative meat 1. This allows the quality of the alternative meat 1 to be further improved.

[0117] In the embodiment, a freezing step can be further provided in which the alternative meat 1 that has completed the culturing step described above is frozen (see S105 in FIG. 2, etc.). This breaks down the cell walls that make up the alternative meat 1 when the alternative meat 1 is thawed, allowing guanylate synthase to leak out of the cells and increasing the opportunity for the enzyme to come into contact with ribonucleic acid.

[0118] Therefore, the amount of guanylic acid, which is the umami component of the alternative meat 1, can be increased, making the taste of the alternative meat 1 closer to that of animal-based edible meat, and improving the quality of the alternative meat 1.

[0119] Possible methods for destroying the cell walls without losing the enzymatic activity associated with the formation of umami components in the mycelium 3 that has spread in the medium 2 of the alternative meat 1 include freezing and thawing the alternative meat 1, drying, immersing in water, and pressurizing. The cell walls can be destroyed by one or a combination of these methods. Each method can be carried out in the steps described above; for example, drying, immersing in water, and pressurizing may be carried out in the seasoning step shown in step S104 of FIG. 2.

[0120] Furthermore, after the culture process of step S103 shown in Figure 2 of the embodiment is completed, the produced alternative meat 1 can be fried to remove the sticky texture of the alternative meat 1 and make it closer to the texture of animal-based meat.

[0121] In this case, the produced substitute meat 1 is cut into pieces about 5 mm thick and deep-fried in oil at a temperature of 130 to 150°C for 10 seconds to 3 minutes, then deep-fried a second time in oil at a temperature of 150 to 180°C for 10 seconds to 3 minutes.

[0122] After the second frying is complete, the fried meat substitute 1 is cooled while the oil is removed. The cooled meat substitute 1 is then steamed for about 20 seconds. This removes excess moisture from the meat substitute 1, making it possible to make the moisture content of the meat substitute 1 uniform.

[0123] Furthermore, after the culture process of step S103 in the embodiment is completed, so-called extruder processing can be carried out. Specifically, the produced alternative meat 1 is pulverized, and the pulverized alternative meat 1 is mixed, heated, and pressurized in an extruder while adding water as needed to re-form the fibrous alternative meat 1. The alternative meat 1 can be dried before or after pulverization. By drying the alternative meat 1 in advance, the amount of umami produced can be increased by adding water in the extruder.

[0124] By forming fibers through extruder processing, the texture of Alternative Meat 1 can be made closer to that of animal-based edible meat. Furthermore, by pulverizing Alternative Meat 1, the bitterness and sourness after cultivation can be reduced, making it easier to perceive umami.

[0125] Furthermore, after the culture step of step S103 in this embodiment is completed, the substitute meat 1 can be produced, for example, in the order of a freezing step (S105), a thawing and seasoning step (S106, S104), and a cooking step (S107).

[0126] Specifically, after the cultivation process is completed, the medium 2 (substitute meat 1) infested with mycelia 3 is transferred to a container such as a vial for the freezing process, and freeze-dried for 1 to 10 days using a freeze dryer. The minimum temperature during freezing is set to -20 to -40°C. This freeze-drying prevents denaturation of the alternative meat 1 and removes excess water while maintaining the nutritional value of the alternative meat 1. By uniformly removing the water from within the alternative meat 1, it is possible to more closely reproduce the fibrous texture of animal-based meat.

[0127] After the freezing process, the frozen substitute meat 1 is thawed and immersed in a seasoning liquid in the thawing and seasoning process, and the substitute meat 1 is cooked by cutting the substitute meat 1 into pieces about 5 mm thick and grilling it in the cooking process.

[0128] The above-mentioned method for producing the substitute meat 1 may also be a method that does not use a freeze dryer. For example, after the culture process is completed, the substitutive meat 1 is frozen at -20°C or below for 24 hours or more in a freezing process. Thereafter, in a thawing and seasoning process, the substitutive meat 1 is thawed, and the drips generated from the thawed substitutive meat 1 are removed by centrifugal dehydration or the like, and then the meat is immersed in a seasoning liquid. The thawing here may be performed using a microwave oven or by heating. Note that when heating, the temperature must be adjusted so that the substitutive meat 1 does not burn. In the subsequent cooking process, the seasoned substitutive meat 1 is cut into pieces about 5 mm thick and cooked, for example, by baking. By using this method, it is possible to produce alternative meat 1 that reproduces the fibrous texture of animal meat more cheaply than by using a freeze-dryer.

[0129] In addition, a drying step may be performed instead of the freezing step (S105) and the thawing step (S106) of the embodiment. In this case, after the culture step of step S103 shown in Fig. 2 is completed, the drying step, the seasoning step (S104), and the cooking step (S107) are performed in this order.

[0130] For example, after the culture process is completed, the cultured alternative meat 1 is cut into pieces 1 to 5 mm thick and dried as a drying process. Heat may be applied at a temperature that does not cause burning (preferably 60 to 80°C) during drying. The drying speed can be improved by simultaneously blowing air or dehumidifying during heating. By drying the alternative meat 1 in this way, it is possible to provide the alternative meat 1 to consumers as a food product that can be stored for a long period of time. Furthermore, as described above, it is possible to produce the alternative meat 1 that reproduces the fibrous texture of animal meat more cheaply than by using a freeze-dryer.

[0131] After the drying process, the meat is soaked in water or a seasoning liquid one day before cooking as a seasoning process, and then the rehydrated substitute meat 1 is cooked by grilling or the like as a cooking process.

[0132] Furthermore, after the culture process in step S103 of the embodiment is completed, the substitute meat 1 can be cut into pieces about 2 cm thick, and the cut substitute meat 1 and seasoning liquid can be packed into a pouch and vacuum-packed. In this case, the substitute meat 1 and seasoning liquid packed in the pouch are sterilized in a retort sterilizer before being provided to consumers. Sterilization is carried out at 100 to 130°C for about 3 minutes to 2 hours. This saves the consumer the trouble of cooking or seasoning the food, and the food can be provided to the consumer as a food that can be stored at room temperature for a long period of time. In this case, a retort-compatible bag can also be used as the culture vessel 100. In this case, after the culture process in step S103 is completed, the seasoning liquid can be directly filled into the bag of the culture vessel 100 containing the substituted meat 1, and sterilization can be performed using a retort sterilizer. This makes it possible to eliminate the step of sealing the substituted meat 1 in a separate bag after the culture process. 2, after the culture process in step S103 is complete, the culture vessel 100 used in the culture process may be used as is until the thawing process in step S106. In other words, the culture vessel 100 used in the culture process can be used as is as packaging for the substituted meat 1 when providing it to consumers. This also eliminates the step of transferring the substituted meat 1 to another container after the culture process.

[0133] Finally, the effects described in this disclosure are examples and are not intended to be limiting, and other effects may be achieved, or a part of the effects described in this disclosure may be achieved. Furthermore, not all of the combinations of configurations described in the embodiments are necessarily essential to solving the problems. [Explanation of symbols]

[0134] 1 Meat substitute 2. Culture medium 2a Crushed pieces 3. Hyphae 3a Seed 100 culture vessels

Claims

1. a medium production step of producing an edible medium using the edible residue; A culture step of culturing edible mushroom mycelia in the medium to spread the mycelia in the medium; A method for producing alternative meat comprising:

2. In the medium producing step, the medium is produced by mixing the residue with edible cellulose. The method for producing the alternative meat according to claim 1.

3. In the culturing step, the medium in which the mycelia are cultured is crushed, the crushed medium is mixed, and then the mycelia are cultured again. The method for producing the alternative meat according to claim 1 or claim 2.

4. During a predetermined period immediately before the end of the culture process, the culture temperature of the mycelia is set lower than that during periods other than the predetermined period. The method for producing the alternative meat according to claim 1 or claim 2.

5. In the medium producing step, the medium is produced by mixing sugar with the residue. The method for producing the alternative meat according to claim 1 or claim 2.

6. In the medium producing step, the medium is produced by mixing the residue with a swelling agent. The method for producing the alternative meat according to claim 1 or claim 2.

7. In the medium producing step, the medium is produced by mixing the residue with konjac powder and a coagulant. The method for producing the alternative meat according to claim 1 or claim 2.

8. In the medium producing step, the medium is produced by mixing seaweed or wood ear mushroom with the residue. The method for producing the alternative meat according to claim 1 or claim 2.

9. In the medium production step, the medium is produced by mixing the residue with amino acids. The method for producing the alternative meat according to claim 1 or claim 2.

10. The culture medium on which the mycelia have been propagated in the culturing step may further include a seasoning step of immersing the medium in a seasoning liquid. The method for producing the alternative meat according to claim 1 or claim 2.

11. The method further includes a freezing step of freezing the medium in which the mycelia have spread in the culturing step. The method for producing the alternative meat according to claim 1 or claim 2.

12. The residue used is okara, bran or rice bran. The method for producing the alternative meat according to claim 1 or claim 2.

13. Wood flour is used as the edible cellulose. The method for producing the alternative meat according to claim 2.

14. Edible mushroom mycelium was spread on an edible medium using edible residues. Alternative meat.

15. The medium contains edible cellulose. The meat substitute according to claim 14.

16. The medium is mixed with a swelling agent. The meat substitute according to claim 14 or claim 15.

17. The medium is mixed with konjac powder and a coagulant. The meat substitute according to claim 14 or claim 15.

18. The medium is mixed with seaweed or wood ear mushroom. The meat substitute according to claim 14 or claim 15.

Images