Method for preparing mycelial food material, mycelial food material, and food comprising same

Abstract

To provide a method for producing a mycelial food material, to provide the mycelial food material, and to provide a food containing the mycelial food material.SOLUTION: The method for producing the mycelial food material comprises a step (1) of culturing mushroom mycelia in a liquid medium containing a saccharide, a defoaming agent and a yeast extract and a step (2) of separating the mushroom mycelia obtained in the step (1) from the liquid medium. The mycelial food material obtained by the production method can be suitably used as a food.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a mycelium food material, a mycelium food material, and a food containing the same. [Background technology]

[0002] With the recent rise in health consciousness, there is a growing demand for processed foods that do not contain animal protein ingredients. In addition, the number of vegetarians and vegans is on the rise, and the market for meat alternatives that can be consumed by vegetarians and vegans is expanding. For this reason, development of meat substitute foods that do not contain animal protein ingredients and are mainly made from plant protein ingredients or protein ingredients derived from edible mycelium called mycoprotein, a type of filamentous fungus, is underway.

[0003] Among mycoproteins, various mycelium-derived materials have been developed. For example, a method for forming a meat substitute product has been reported, which comprises growing fungal cells in a growth medium so that the fungal cells produce a mycelium mass having a protein content greater than 40% by weight of the dry mass of the mycelium (Patent Document 1), and a method for producing a meat analogue using mushroom mycelium, which comprises mixing mushroom mycelium with a protein supplement and a binding substance (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2023-513767 [Patent Document 2] Special Publication No. 2009-538128 Summary of the Invention [Problem to be solved by the invention]

[0005] When mushroom mycelia are cultured in liquid medium as a food material derived from mushrooms, as the culture progresses, foam generated near the liquid surface by the components of the liquid medium and the components produced by the mycelium stabilizes and does not disappear. When foaming occurs in the liquid medium, it not only reduces productivity due to loss of culture medium and a decrease in the effective volume of the culture, but also causes contamination with various bacteria, hindering the growth of the mushroom mycelium and making normal culture difficult. Furthermore, the resulting mycelium has problems with taste and texture. These problems caused by foaming have been particularly problematic when cultivating mushroom mycelium in large quantities.

[0006] Under these circumstances, an object of the present invention is to provide a method for producing a mycelium food material having excellent taste and texture, a mycelium food material, and a food containing the same. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above problems, and as a result have found that the following invention meets the above object, thereby completing the present invention.

[0008] That is, the present invention relates to the following inventions. <1> (1) a step of culturing mushroom mycelium in a liquid medium containing sugars, an antifoaming agent, and a yeast extract; (2) separating the mushroom mycelium obtained in the above step from the liquid medium; A method for producing a mycelium food material comprising: <2> The antifoaming agent is an edible oil or fat. <1> A method for producing the mycelium food material described in claim 1. <3> The sugars include glucose <1> or <2> A method for producing the mycelium food material described in claim 1. <4> The yeast extract is derived from one or more yeast extracts selected from brewer's yeast, baker's yeast, and torula yeast. <1> from <3> 1. A method for producing a mycelium food material according to any one of the preceding claims. <5> The yeast extract is derived from brewer's yeast and / or torula yeast. <1> from <4> 1. A method for producing a mycelium food material according to any one of the preceding claims. <6> The liquid medium contains 0.5 w / v% to 15.0 w / v% glucose, 0.001 v / v% to 10.0 v / v% edible oils and fats, and 0.1 w / v% to 10.0 w / v% yeast extract. <1> from <5> 1. A method for producing a mycelium food material according to any one of the preceding claims. <7> The mushroom mycelium is the mycelium of Oyster mushroom. <1> from <6> 1. A method for producing a mycelium food material according to any one of the preceding claims. <8> After the step (2), the separated mushroom mycelium is dried (3) or frozen (3'). <1> from <7> 1. A method for producing a mycelium food material according to any one of the preceding claims.

[0009] <9> <1> from <8> 1. A mycelium food material produced by the method according to any one of the preceding claims. <10> <9> A food product comprising the mycelium food material described in 1. [Effects of the Invention]

[0010] According to the present invention, there are provided a method for producing a mycelium food material having excellent taste and texture, a mycelium food material, and a food containing the same. [Brief explanation of the drawings]

[0011] [Figure 1] (a) is a photograph of the appearance of the mushroom mycelium obtained after cultivation, and (b) is a photograph of the appearance of the separated mushroom mycelium (mycelium food material of Experimental Example 1). [Figure 2] (a) is a photograph of the appearance of the mushroom mycelium obtained after cultivation, and (b) is a photograph of the appearance of the separated mushroom mycelium (mycelium food material of Experimental Example 2). [Figure 3] (a) is a scanning electron microscope photograph of the mycelium food material of Experimental Example 1, and (b) is a scanning electron microscope photograph of the mycelium food material of Experimental Example 2. [Figure 4] 1 shows photographs of the appearance of meat substitute foods (Experimental Examples 1 and 2) after baking. [Figure 5] 1 shows photographs of the appearance of mushroom mycelia after separation (mycelium food materials of Experimental Examples 4 to 7). [Figure 6] 1 shows photographs of the appearance of meat substitute foods (Experimental Examples 4 to 7) after baking. [Figure 7] This is a summary of the sensory test questionnaire. [Figure 8] 1 is a graph showing the results of measuring the breaking strength of baked meat substitute foods (Experimental Examples 4 to 7) and a reference example (minced chicken breast). DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described in detail below using examples, etc., but the present invention is not limited to the examples below and can be practiced with any modifications within the scope of the gist of the present invention. In this specification, the symbol "to" is used as an expression including the numerical values ​​or physical quantities before and after it. In addition, in this specification, the expression "A and / or B" includes "A only," "B only," and "both A and B."

[0013] <1. Method for producing mycelium food material> The present invention relates to a method for producing a mycelium food material, which comprises the steps of: (1) culturing mushroom mycelium in a liquid medium containing sugars, an antifoaming agent, and a yeast extract; and (2) separating the mushroom mycelium obtained in the above step from the liquid medium (hereinafter referred to as the "method for producing the mycelium food material of the present invention" or simply the "production method of the present invention").

[0014] "Mushroom mycelium" is a collection of mushroom mycelia formed by germination of spores and repeated cell division. In addition, in this specification, the term "mycelium food material" refers to a food material derived from mushroom mycelium that can be ingested by humans.

[0015] According to the method for producing a mycelium food material of the present invention, mushroom mycelia can be cultured in a liquid medium containing sugars, an antifoaming agent, and a yeast extract without foaming, and the mycelia can be grown sufficiently and stably obtained. The desired mycelium food material can be obtained by separating the obtained mushroom mycelia (and drying or freezing it as necessary).

[0016] Each step in the method for producing a mycelium food material will be described in detail below.

[0017] <Process (1)> Step (1) is a step of culturing mushroom mycelium in a liquid medium containing sugars, an antifoaming agent, and yeast extract.

[0018] The mushroom strain used in step (1) may be any mushroom species widely used for food, and is not particularly limited as long as it can be cultured in the liquid medium of the production method of the present invention. Examples include oyster mushroom (Pleurotus ostreatus), shiitake mushroom (Lentinula edodes), mushroom (Agaricus bisporus), enokitake mushroom (Flammulina velutipes), king oyster mushroom (Pleurotus eryngii), and maitake mushroom (Grifola frondosa). A suitable example of the mushroom species to be used is oyster mushroom.

[0019] The liquid medium in step (1) contains sugars, an antifoaming agent, and yeast extract. The sugars contained in the liquid medium are nutrients necessary for the growth of mushroom mycelia, and the antifoaming agent has the effect of suppressing foaming that occurs during cultivation. Furthermore, adding yeast extract to the liquid medium increases the growth rate of mushroom mycelia, contributing to the development of good strains. By culturing mushroom mycelia using a liquid medium containing sugars, an antifoaming agent, and yeast extract without foaming, the mycelia can be grown sufficiently and mushroom mycelia can be obtained stably.

[0020] The solvent (dispersion medium) contained in the liquid medium is sufficient as long as it allows the mushroom mycelium to grow, and is usually water alone, but solvents other than water (e.g., ethanol, etc.) can also be contained as long as they do not impair the objectives of the present invention. There are no particular limitations on the water used as a solvent, and tap water, distilled water, ion-exchanged water, purified water, etc. can be used.

[0021] (Sugars) The sugars contained in the liquid medium can be any sugar used as a carbon source in culturing mushroom mycelium, including monosaccharides such as glucose and fructose, disaccharides such as maltose, sucrose, and lactose, and polysaccharides with three or more sugars such as raffinose, cellulose, and dextrin. These sugars can be used alone or in combination of two or more. When two or more sugars are used, the mixing ratio can be adjusted appropriately as long as it does not impair the effects of the present invention. Among these, it is preferable to contain glucose from the viewpoint of maintaining the productivity of mushroom mycelium.

[0022] The sugars contained in the liquid medium can be not only refined sugars but also unrefined sugars. Also, starch hydrolysates derived from grains (rice, wheat, corn, etc.) or potatoes (sweet potato, etc.), and molasses (including blackstrap molasses) derived from sugarcane, sugar beet, etc. can also be used. These can be used alone or in combination of two or more.

[0023] The sugar content in the liquid medium can be appropriately set within a range that allows the mushroom mycelium to grow. The sugar content in the liquid medium is 0.5 to 30.0 w / v %.

[0024] Furthermore, the sugar contained in the liquid medium preferably contains glucose, provided that the object of the present invention is not impaired. Alternatively, the sugar contained in the liquid medium may be glucose alone. When glucose is used alone as the sugar, the glucose content in the liquid medium is 0.5 to 15.0 w / v %, 0.8 to 12.0 w / v %, or 1.0 to 8.0 w / v %.

[0025] (Antifoaming agent) The antifoaming agent contained in the liquid medium may be any antifoaming component generally applicable to food. Examples of antifoaming agents include edible oils and fats and food additives (e.g., silicones, emulsifiers, etc.). These may be used alone or in combination of two or more.

[0026] A suitable example of an antifoaming agent is edible fats and oils. The edible fats and oils may be in liquid or solid form (e.g., powder or granules) before mixing as long as they can be mixed with a liquid medium. Among edible fats and oils, it is preferable to use edible fats and oils that are liquid at room temperature from the viewpoint of stability in a liquid medium and ease of handling.

[0027] Examples of edible oils and fats include vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, corn oil, sunflower oil, sesame oil, olive oil, linseed oil, rice oil, grapeseed oil, and almond oil, animal oils and fats such as fish oil, beef tallow, lard, and chicken fat, and oils and fats obtained by chemical or enzymatic treatment, such as MCT (medium-chain fatty acid triglyceride), diglyceride, hardened oil, and interesterified oil. These may be used alone or in combination of two or more. Among edible oils and fats, it is preferable to use vegetable oils that are liquid at room temperature, and a suitable example is rapeseed oil.

[0028] The content of the antifoaming agent contained in the liquid medium can be set appropriately depending on the type of antifoaming agent contained. When edible oils and fats are used as the antifoaming agent, the content of the antifoaming agent (edible oils and fats) in the liquid medium is preferably 0.001 to 10.0 v / v%, 0.002 to 5.0 v / v%, or 0.003 to 2.0 v / v%.

[0029] (yeast extract) In the present invention, by adding yeast extract to the liquid medium, the growth rate of mushroom mycelium can be improved, which can contribute to the development of good strains. The yeast extract contained in the liquid medium can be obtained by extracting yeast using known methods such as hot water extraction, enzymatic hydrolysis extraction, and autolysis extraction. The yeast extract may be an autolyzed liquid of yeast, an extract of yeast, a diluted or concentrated liquid of the extract, or a crude or purified product thereof.

[0030] The type of yeast can be appropriately selected as long as it can improve the growth rate of mushroom mycelium. For example, it can be selected from yeasts such as beer yeast, baker's yeast, torula yeast, wine yeast, sake yeast, miso and soy sauce yeast, etc. These can be used alone or in combination of two or more. When two or more types of yeast extracts are used, the mixing ratio can be appropriately adjusted as long as it does not impair the effects of the present invention.

[0031] Suitable examples of yeast extracts include yeast extracts derived from one or more species selected from brewer's yeast, baker's yeast, and Torula yeast. In this case, the yeast extract to be used may be one produced by extracting yeast as described above, or a commercially available product may be used. These may be used alone or as a mixture of two or more kinds thereof. When two or more kinds of yeast extracts are used, the mixing ratio thereof may be appropriately adjusted.

[0032] Furthermore, from the viewpoint of the proliferation of mushroom mycelia, the yeast extract contained in the liquid medium is preferably a yeast extract derived from brewer's yeast and / or torula yeast.

[0033] Brewer's yeast (Saccharomyces) has a strong alcoholic fermentation ability and is used in the production of beer. It contains a balanced amount of essential amino acids and other amino acids, as well as B vitamins, minerals, dietary fiber, etc. The type of yeast extract derived from brewer's yeast to be used in the liquid medium of the present invention is not particularly limited as long as it allows mushroom mycelium to grow. It may be produced by extraction from yeast as described above, or a commercially available product may be used. An example of a suitable commercially available product is "Meat P1G (manufactured by Asahi Group Foods Co., Ltd.)."

[0034] Torula yeast (Candida genus) has a weak alcohol fermentation ability and a fast growth rate, so it is a yeast used to produce nucleic acids, glutathione, etc., and contains proteins, amino acids, vitamins, minerals, dietary fiber, nucleic acids, glutathione, etc. The type of yeast extract derived from Torula yeast to be used in the liquid medium of the present invention is not particularly limited as long as it allows mushroom mycelium to grow. It may be produced by extraction from yeast as described above, or a commercially available product may be used. An example of a suitable commercially available product is "SK Yeast Extract Hi-KC(T) (manufactured by Nippon Paper Industries Co., Ltd.)."

[0035] The content of yeast extract contained in the liquid medium can be appropriately set depending on the type of yeast extract contained, and the content of yeast extract in the liquid medium is 0.1 to 15.0 w / v %.

[0036] In step (1), the liquid medium may contain, in addition to sugars, antifoaming agents, and yeast extract, nitrogen sources, organic salts, inorganic salts, vitamins, and the like, in order to promote the growth of mushroom mycelia and improve the quality of the resulting mushroom mycelia.

[0037] Examples of nitrogen sources that can be used include malt extract, amino acids, peptone, dipeptide, polypeptide, casein, ammonium sulfate, and ammonium nitrate. These may be used alone or in combination of two or more.

[0038] The content of the nitrogen source can be appropriately set depending on the type of nitrogen source contained. When the nitrogen source is malt extract, the content of the nitrogen source in the liquid medium is, for example, 0.1 to 6.0 w / v%, or 0.5 to 6.0 w / v%.

[0039] The organic salts may be any salt contained in a typical medium used for culturing mushroom mycelium, such as acetic acid, lactic acid, citric acid, malic acid, formic acid, etc. These may be used alone or in combination of two or more.

[0040] The content of organic salts is appropriately determined within a range that allows the growth of mushroom mycelia. For example, the content of organic salts in the liquid medium is 3.0 w / v% or less, or 1.0 w / v% or less.

[0041] The inorganic salts may be any salts contained in a typical medium used for culturing mushroom mycelium, such as sulfates, hydrochlorides, nitrates, or phosphates of metal ions (e.g., sodium, potassium, magnesium, calcium, zinc, manganese, copper, or iron). These may be used alone or in combination of two or more.

[0042] The content of inorganic salts is appropriately determined within a range that allows mushroom mycelium to grow. For example, the content of inorganic salts in the liquid medium is 3.0 w / v% or less, or 1.0 w / v% or less.

[0043] The vitamins may be any vitamin contained in a normal medium used for culturing mushroom mycelium, such as thiamine, ascorbic acid, folic acid, nicotinic acid, biotin, pyridoxine, thiamine, etc. These may be used alone or in combination of two or more.

[0044] The vitamin content is determined appropriately within the range in which mushroom mycelium can grow. For example, the vitamin content in the liquid medium is 3.0 w / v% or less, or 1.0 w / v% or less.

[0045] The liquid medium used in the production method of the present invention is preferably a liquid medium containing glucose, edible oil and fat, and yeast extract. An example of a suitable liquid medium is a liquid medium that uses glucose, rapeseed oil as the "edible oil and fat", and yeast extract derived from brewer's yeast or yeast extract derived from Torula yeast as the "yeast extract", as shown in the Examples below. In this case, it is preferable to mix the glucose in the liquid medium in the following proportions: 0.5 to 15.0 w / v%, 0.8 to 12.0 w / v%, 1.0 to 8.0 w / v%, edible oils and fats in the liquid medium in the proportions: 0.001 to 10.0 v / v%, 0.002 to 5.0 v / v%, 0.003 to 2.0 v / v%, and yeast extract in the liquid medium in the proportions: 0.1 to 10.0 w / v%, 0.3 to 8.0 w / v%, 0.5 to 6.0 v / v%. By culturing mushroom mycelium using a liquid medium with such a blending ratio, foaming during cultivation can be suppressed and mycelium can be stably obtained, as shown in the example described below (3. Method for producing mycelium food material 2).

[0046] The liquid medium used in step (1) may be mixed under any conditions as long as the object of the present invention is not impaired, and may be appropriately determined depending on the types, amounts, and blending ratios of the components to be mixed. Examples of mixing conditions include a method in which all components are mixed aseptically prepared, and a method in which all components are mixed and then sterilized using an autoclave or the like.

[0047] The pH of the liquid medium used may be within a general range suitable for mushroom mycelia and may be selected depending on the mushroom species being cultured. For example, when using Pleurotus ostreatus as the mushroom species, the pH is 3.0 to 9.0, preferably 4.0 to 7.5.

[0048] The culture conditions in step (1) are appropriately determined depending on the type and amount of mushroom mycelium, etc. It is preferable that all operations in the culture are carried out aseptically.

[0049] The culture device can be selected arbitrarily depending on the type and amount of mushroom mycelium, the culture scale, etc. Furthermore, a culture method such as static culture, shaking culture, or stirring culture can be appropriately selected depending on the culture scale, etc.

[0050] For large-scale cultivation, a large-scale cultivation apparatus (such as a jar fermenter) can be used. When using a jar fermenter, if necessary, a seed culture may be pre-cultured in advance, and then the pre-cultured seed culture may be inoculated into a liquid medium prepared in advance and cultivated.

[0051] The culture temperature may be any temperature at which the mushroom mycelium can grow, and is determined taking into consideration the type and amount of mushroom mycelium, the culture method, the culture equipment, the culture scale, etc. For example, the temperature is 5 to 40°C, 10 to 35°C, or 15 to 30°C.

[0052] The culture period may be any period during which the mushroom mycelium grows and a desired amount of mushroom mycelium is obtained, and is determined taking into consideration the culture temperature, type of mushroom mycelium, culture method, culture equipment, culture scale, etc. For example, it is 3 to 30 days.

[0053] The stirring speed may be any speed at which mushroom mycelia can grow, and can be set appropriately depending on the type and amount of mushroom mycelia, the culture method, the culture device, the culture scale, etc. For example, it is 30 to 400 rpm. The stirring speed may be constant or may be variable (for example, gradually increasing the speed).

[0054] <Process (2)> Step (2) is a step of separating the cultured mushroom mycelium from the liquid medium. That is, it is a process of culturing mushroom mycelia and separating and removing the liquid portion from the liquid medium containing the mushroom mycelia to obtain a mycelial food material.

[0055] In step (2), the formed mushroom mycelium can be separated by a conventional method, such as filtration using a filter press or the like, filtration under gravity, squeeze filtration, or centrifugation.

[0056] The mycelium food material obtained by separation may be used as it is, but may be subjected to other steps such as drying and freezing, if necessary.

[0057] <Other processes> The method for producing a mycelium food material of the present invention may include other steps, as necessary, in addition to the steps described above (steps (1) and (2)), as long as the effects of the present invention are not impaired. Examples of such other steps include a step of drying the separated mushroom mycelium, a step of freezing the separated mushroom mycelium, and a step of removing impurities contained in the separated mushroom mycelium.

[0058] As another step, it is preferable to carry out a step of drying the separated mushroom mycelium (hereinafter sometimes referred to as step (3)) or a step of freezing the separated mushroom mycelium (hereinafter sometimes referred to as step (3')) after step (2).

[0059] As long as the separated mushroom mycelium contains moisture, it can be stored not only at room temperature but also at low temperatures (e.g., about 0°C to about 10°C), and over time, the growth of the mushroom mycelium may progress unevenly, which may result in a deterioration in the quality of the resulting mycelium food material. Therefore, it is preferable to perform a drying treatment to remove moisture from the separated mushroom mycelium or to freeze it (below 0°C) together with the moisture it contains. By carrying out such a treatment, it is possible to stop the growth of the mushroom mycelium during storage, and to prevent changes in the quality (deterioration) of the mushroom mycelium itself.

[0060] The conditions for the drying step (3) are arbitrary as long as they can remove moisture to the extent that the growth of mushroom mycelium is stopped. Examples of drying methods include freeze-drying, concentration drying, and vacuum drying.

[0061] The freezing method in step (3') can be any method commonly used for food products, as long as it can freeze the mushroom mycelium together with the water content. The freezing method may be rapid freezing (typically, a freezing method in which the mushroom mycelium passes through an ice crystal formation temperature range (a temperature range of less than 0°C and not less than 5°C) within 30 minutes) or slow freezing (typically, a freezing method in which the mushroom mycelium passes through an ice crystal formation temperature range (a temperature range of less than 0°C and not less than 5°C) over a period of more than 30 minutes).

[0062] <2. Mycelium food ingredients and foods> The mycelium food material of the present invention is a mycelium food material obtained by culturing mushroom mycelia and then separating the mushroom mycelia from a liquid medium. Furthermore, the food of the present invention is a food containing the mycelium food material of the present invention.

[0063] The mycelium food material of the present invention is preferably produced by the above-mentioned method for producing a mycelium food material of the present invention. As described above, according to the method for producing a mycelium food material of the present invention, mushroom mycelia grow stably in a liquid medium. The cultured mushroom mycelia are then subjected to subsequent processes such as a separation process (and, if necessary, a drying process or a freezing process) to obtain the desired mycelium food material of the present invention.

[0064] The mycelium food material contained in the food of the present invention has properties that vary in texture, taste, etc. depending on the form of the mushroom mycelium. The form of the mycelium food material contained in the food of the present invention can be appropriately selected depending on the purpose of the food.

[0065] For example, the mycelium food material obtained using the mycelium shown in the examples as a raw material becomes fuzzy and fibrous when torn, making it easy to process, such as by molding, without the need for binders, and has excellent shape retention.It also has a texture and flavor similar to meat (meat-like texture) when eaten after cooking, making it suitable for use as a meat substitute food.

[0066] The mycelium food material of the present invention may be used alone or with the addition of other ingredients. The other ingredients are not particularly limited as long as they are raw materials used in the production of processed foods, and may include plant foods, animal foods, seasonings, spices, and optional additives. Examples of optional additives include emulsifiers, preservatives, antioxidants, thickeners, coloring agents, seasonings, and fragrances.

[0067] These other components may be used alone or in combination of two or more. The content of these other components is optional and is set appropriately depending on the type of other components used, etc.

[0068] Furthermore, the mycelium food material of the present invention can be used alone to produce meat-free foods (vegetarian or vegan foods), or it can be mixed with other food materials such as meat (plant-based foods, animal-based foods, etc.).

[0069] The food of the present invention is not particularly limited as long as it can contain the mycelium food material of the present invention, and examples of the food include meat substitute foods, processed meat foods, processed vegetable foods, processed tofu foods, and processed seafood foods. Here, meat substitute foods are foods that reproduce the texture of meat itself or processed foods that use meat as the main ingredient, and are referred to as pseudo-meat, meat substitutes, plant-based meat, veggie meat, fake meat, etc.

[0070] When the food of the present invention is a meat substitute food, examples of the food containing the mycelium food material of the present invention include hamburger steak, meatballs, nuggets, minced meat cutlet, gyoza, shumai, meat bun, sausage, ham, bacon, steak, etc.

[0071] The food of the present invention can be cooked by any conventional cooking method, such as baking, steaming, or frying, without any restrictions on the cooking method.

[0072] The mycelium food material of the present invention can also be used for animals other than humans, and therefore can be used as animal food such as pet food. [Example]

[0073] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0074] 1. Method for producing mycelium food material 1 (1-1. Seed preparation process) The seed culture preparation step was carried out using the following original fungi (oyster mushroom strains). Original strain (Pleurotus oyster mushroom strain): TUFC100560 (strain provided by the Fungal and Mushroom Resource and Research Center, Faculty of Agriculture, Tottori University)

[0075] The above-mentioned original fungus (oyster mushroom strain) was cultured in a malt extract agar (MA) medium until it grew sufficiently, and this was used as the inoculum.

[0076] (1-2. Preculture step) The glucose, yeast extract, and malt extract used are as follows: Glucose: (D(+)-glucose, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) Yeast extract: (Becton Dickinson (BD), Bact tm Yeast Extract) Malt extract: (Becton Dickinson (BD), Bact tm Malt Extract) Two to eight pieces of the seed culture culture cultured in the above (1-1. Seed culture preparation step) were punched out with a sterilized cork borer with a diameter of 70 mm, and these were inoculated into 1 L of sterilized liquid medium (glucose 4 w / v%, yeast extract 3 w / v%, malt extract 1 w / v%) and cultured in a flask at 28°C and 100 to 200 rpm for 10 days, and this was used as the inoculum source.

[0077] (1-3.Main culture process) (Experimental Example 1) First, liquid medium A was prepared according to the composition shown in Table 1. The "edible oil" shown in Table 1 was rapeseed oil (Nissin Canola Oil, Nisshin Oillio Group Co., Ltd.). The glucose, yeast extract, and malt extract were the same as those used above (1-2. Pre-culture step). Next, 3 L of the inoculum (oyster mushroom seed) pre-cultured in the above (1-2. Pre-culture step) was inoculated into 30 L of the prepared liquid medium A (sterilized in a jar fermenter), and the mixture was cultured for 5 days in a jar fermenter (model number TS-MW, Takasugi Seisakusho Co., Ltd.) at 28°C and a predetermined stirring speed (gradually increasing over time in the range of 80 to 130 rpm). No foaming was observed during the 5-day culture. The cultured mushroom mycelium was washed with water, and the washed mushroom mycelium was squeezed and filtered using a polyester gauze strainer bag (manufactured by Yoshida Orimono Co., Ltd.) until no more water droplets came out, thereby obtaining the mycelium food material of Experimental Example 1.

[0078] FIG. 1(a) shows a photograph of the appearance of the mushroom mycelium obtained after cultivation, and FIG. 1(b) shows a photograph of the appearance of the mycelium food material obtained in Experimental Example 1. As shown in Figure 1(a), the mushroom mycelium obtained after cultivation in liquid medium A was confirmed to be fibrous when observed with the naked eye. Furthermore, when the mycelium food material of Experimental Example 1 (mushroom mycelium isolated from the liquid medium) shown in Figure 1(b) was torn, it was fluffy and had a fibrous texture.

[0079] (Experimental Example 2) Liquid medium B was prepared according to the composition in Table 1. The mycelium food material of Experimental Example 2 was obtained in the same manner as in Experimental Example 1, except that the agitation speed was gradually increased over the course of days within the range of 35 to 180 rpm. During the 5-day culture, slight foaming was observed.

[0080] FIG. 2(a) shows a photograph of the appearance of the mushroom mycelium obtained after cultivation, and FIG. 2(b) shows a photograph of the appearance of the mycelium food material obtained in Experimental Example 2. As shown in Figure 2(a), the mushroom mycelium obtained after cultivation in liquid medium B was confirmed to be granular when observed with the naked eye. Furthermore, the mycelium food material of Experimental Example 2 (mushroom mycelium separated from the liquid medium) shown in Figure 2(b) was granular enough to be pushed back when pressed with a finger, and did not become fuzzy when torn apart, confirming that it was in a different state from the mycelium food material of Experimental Example 1.

[0081] FIG. 3(a) shows a scanning electron microscope photograph of the mycelium food material of Experimental Example 1, and FIG. 3(b) shows a scanning electron microscope photograph of the mycelium food material of Experimental Example 2. As shown in Figure 3(a), it was confirmed that the mycelium food material of Experimental Example 1 had a fibrous structure, and as shown in Figure 3(b), it was confirmed that the mycelium food material of Experimental Example 2 had a blocky structure.

[0082] (Experimental Example 3) Liquid medium C was prepared according to the composition in Table 1. Next, the culture was carried out in the same manner as in Experimental Example 1, except that the stirring speed was set to 50 rpm. However, foaming occurred up to the upper layer of the jar fermenter, and mycelium could not grow sufficiently. Since the mycelium food material of Experimental Example 3 was not obtained, the measurement of dry weight and the production of meat substitute foods, which will be described later, were not carried out.

[0083] [Table 1]

[0084] The mycelium food materials of Experimental Examples 1 and 2 were freeze-dried for approximately 48 hours using a small freeze-dryer (FDU-1110, Tokyo Rikakikai Co., Ltd.), and the dry weights were measured. The measured values ​​are shown in Table 2.

[0085] [Table 2]

[0086] As shown in Table 2, when cultured using liquid medium A (containing glucose and edible oils and fats), foaming was suppressed and 251 g (dry weight) of the mycelium food material of Experimental Example 1 was obtained. When cultured using liquid medium B (containing no glucose), some foaming was observed, but 224 g (dry weight) of the mycelium food material of Experimental Example 2 was obtained. Furthermore, when cultured using liquid medium C (containing no edible oils and fats), foaming occurred and mycelium could not grow, and the mycelium food material of Experimental Example 3 could not be obtained.

[0087] 2. Manufacturing method of meat substitute food 1 The mycelium food material of Experimental Example 1 or the mycelium food material of Experimental Example 2 obtained in the above (1. Method for producing mycelium food material 1) was rehydrated (immersed in water at 15-30°C for 1-2 hours), thoroughly dehydrated, and then molded. After molding, the molded product was baked in an oiled frying pan over medium heat for 2-3 minutes on each side. By baking, a meat substitute food was obtained. The obtained meat substitute foods of Experimental Example 1 and Experimental Example 2 are shown in Figure 4.

[0088] As shown in Figure 4, the meat substitute food of Experimental Example 1 (using the mycelium food material of Experimental Example 1) had good shape retention and maintained its shape even after baking. However, the meat substitute food of Experimental Example 2 (using the mycelium food material of Experimental Example 2) had poor shape retention and could not maintain its shape even after baking.

[0089] Furthermore, when the obtained meat substitute foods were baked and then eaten, the meat substitute food of Experimental Example 1 had a fibrous texture and chewiness similar to that of meat. It also had a savory and sweet taste and melted easily in the mouth. However, the meat substitute food of Experimental Example 2 had a texture significantly different from that of meat, with a bitter and astringent taste.

[0090] From the above results, it was confirmed that mycelium can be stably obtained by culturing in liquid medium A containing glucose and edible oils and fats, and that the mycelium food material of Experimental Example 1 obtained from this mycelium can provide food with a texture and taste similar to meat.

[0091] 3. Method for producing mycelium food material 2 (3-1. Seed preparation process) The seed culture preparation step was carried out using the following original fungi (oyster mushroom strains). Original fungus (Pleurotus ostreatus strain): NBRC104981 (National Institute of Technology and Evaluation (NITE))

[0092] The above-mentioned original fungus (oyster mushroom strain) was cultured in a malt extract agar (MA) medium until it grew sufficiently, and this was used as the inoculum.

[0093] (3-2. Preculture step) Next, a pre-culture step was carried out using the obtained seed culture. The glucose and yeast extract used in the pre-culture step are as follows. The concentrations of the yeast extracts contained in the liquid medium were 1 w / v % for the yeast extracts other than yeast extract 2 and 1.5 w / v % for yeast extract 2. Glucose: Nagase Vita Co., Ltd., Gold Sugar (hydrated) Yeast extract 1: Meast P1G (manufactured by Asahi Group Foods Co., Ltd., derived from brewer's yeast) Yeast extract 2: SK yeast extract Hi-KC(T) (manufactured by Nippon Paper Industries Co., Ltd., derived from Torula yeast) Yeast extract 3: Eastock S-Pd (manufactured by Asahi Group Foods Co., Ltd., derived from baker's yeast) Yeast extract 4: Eastock Peptone S-PdAT (manufactured by Asahi Group Foods Co., Ltd., derived from baker's yeast)

[0094] Two to eight pieces of the seed culture culture cultured in the above (3-1. Seed culture preparation step) were punched out with a sterilized cork borer with a diameter of 70 mm, and these were inoculated into 1 L of sterilized liquid medium (glucose 4 w / v%, yeast extract 1 w / v% or 1.5 w / v%) and cultured in a flask at 28°C and 100 to 200 rpm for 10 days, and this was used as the inoculum source.

[0095] (3-3.Main culture process) First, liquid media D to G were produced according to the compositions in Table 3. The "edible oil" shown in Table 3 was rapeseed oil (Nissin Canola Oil, Nisshin Oillio Group Co., Ltd.). The glucose and yeast extract used were the same as those used above (3-2. Pre-culture step). (Experimental Examples 4 to 7) 0.2 L of the inoculum (oyster mushroom seed) precultured in the above (3-2. Preculture step) was inoculated into 2 L of the prepared liquid media D to G (sterilized in a jar fermenter), and cultured in a 5 L tabletop jar fermenter (NBC-5000, Mitsuwa Frontech Co., Ltd.) at 28°C, 120 rpm, and pH 5 to 8 for 5 days. The cultured mushroom mycelia were washed with water and the juice was filtered using a polyester gauze strainer bag (manufactured by Yoshida Orimono Co., Ltd.) and separated until no more water droplets came out, to obtain the mycelium food materials of Experimental Examples 4 to 7.

[0096] Figure 5 shows a photograph of the appearance of the mycelium food material obtained after separation. As shown in Figure 5, all mycelium food materials had good adhesive properties. In particular, the mycelium food material of Experimental Example 5, which was cultured using yeast extract 2 derived from Torula yeast (SK yeast extract Hi-KC(T)), had excellent adhesive properties and could be rolled into balls without cracks.

[0097] [Table 3]

[0098] The mycelium food materials of Experimental Examples 4 to 7 were freeze-dried for approximately 48 hours using a small freeze dryer (FDU-1110, Tokyo Rikakikai Co., Ltd.), and the dry weights were measured. The measured values ​​are shown in Table 4.

[0099] [Table 4]

[0100] As shown in Table 4, mycelium food materials with a DW content of 10.0 g / L or more were obtained using any of the yeast extracts.

[0101] 4. Manufacturing method of meat substitute food 2 First, to produce meat substitute foods, mycelium food materials were produced by the method described above (3. Production method of mycelium food material 2). The obtained mycelium food materials of Experimental Examples 4 to 7 were rapidly frozen (-40°C, approximately 30 minutes) using a blast chiller and shock freezer (HBC-6B3-AW, Hoshizaki Corporation). Next, the flash-frozen mycelium food material was thawed (overnight in a refrigerator at 5°C), thoroughly dehydrated, and then molded. After molding, the molded product was baked in a steam convection oven (MIC-6HSC3, Hoshizaki Corporation) (combination mode, 200°C, 10 minutes) to obtain meat substitute foods. The obtained meat substitute foods of Experimental Examples 4 to 7 (using the mycelium food materials of Experimental Examples 4 to 7) are shown in Figure 6.

[0102] Figure 6 shows a photograph of the appearance of the meat substitute food obtained after baking. As shown in Figure 6, the meat substitute foods of Experimental Examples 4 to 6 (using the mycelium food materials of Experimental Examples 4 to 6) had good adhesive properties and maintained their shape even after baking. The meat substitute food of Experimental Example 7 (using the mycelium food material of Experimental Example 7) lost its shape during baking, but had sufficient adhesive properties and maintained its shape after molding.

[0103] 5. Sensory testing of meat substitutes A sensory test on the texture and flavor of the baked meat substitute food produced in the above (4. Production method of meat substitute food 2) was carried out by three panelists as follows. Each panelist ate the meat substitute foods of Experimental Examples 4 to 7 (using the mycelium food materials of Experimental Examples 4 to 7) and evaluated the chewiness, aroma, and taste according to the following evaluation criteria. The results are shown in Table 5. The values ​​shown in Table 5 are the average values ​​for all panelists. In addition, a summary of the sensory test questionnaire that formed the basis of Table 5 is shown in Figure 7. The higher the score, the better the evaluation, and if the evaluation score for each item was 3.0 or above, it was considered a pass.

[0104] (Chewiness) 5 points: Very chewy. 4 points: Slightly chewy. 3 points: Normal. 2 points: Slightly lacking in bite. 1 point: Very lacking in bite.

[0105] (scent) 5 points: No odor at all. 4 points: No smell. 3 points: Slightly smelly. 2 points: Smelly. 1: Very smelly.

[0106] (taste) 5 points: Very tasty. 4 points: Fairly tasty. 3 points: Normal. 2 points: Somewhat bad. 1 point: Very bad.

[0107] [Table 5]

[0108] As shown in Table 5, the chewiness of the meat substitute foods of Experimental Examples 4 to 7 was all good, with a score of 3.0 or higher. With regard to odor, the meat substitute foods of Experimental Examples 4, 5, and 7 were good, with a score of 3.5 or higher, but the meat substitute food of Experimental Example 6 had an unpleasant odor that escaped from the mouth to the nose. In addition, with regard to taste, the meat substitute foods of Experimental Examples 4 and 5 were good with a score of 3.0 or higher.

[0109] 6. Breaking strength measurement of meat substitutes Samples for measuring the breaking strength of meat substitute foods were prepared by cutting out 1.5 cm square pieces from each of the baked meat substitute foods of Experimental Examples 4 to 7 (using the mycelium food materials of Experimental Examples 4 to 7) using a cookie cutter. The breaking strength was measured using a creep meter (RE2-33005C, Yamaden Co., Ltd.) and the breaking strength (unit: N) was measured. The results are shown in FIG. As a reference example, minced chicken breast was molded and baked. The reference example samples were prepared by cutting out 1.5 cm square pieces using a cookie cutter, similar to the samples in Experimental Examples 4 to 7.

[0110] The measurement conditions are as follows. Plunger: 3mm diameter cylinder Measured distortion rate: 99.0% ·Measurement speed: 1mm / sec

[0111] As shown in Figure 8, the breaking load of the meat substitute foods of Experimental Examples 4 to 7 is smaller than the breaking load of the minced chicken breast (Reference Example), which indicates that they are softer than minced chicken breast (Reference Example). Furthermore, the results of the breaking strength measurements showed that the meat substitute foods of Experimental Examples 4 to 7 were easier to chew than minced chicken breast (Reference Example).

[0112] 7. Mass production of mycelium food ingredients and its investigation In order to carry out mass production of mycelium food material, yeast extract 1 (Meat P1G (produced by Asahi Group Foods Co., Ltd., derived from brewer's yeast)) out of the four types of yeast extracts used in the above (3. Method for producing mycelium food material 2) was used to produce (mass-produce) mycelium food material. The "seed culture preparation process" and "pre-culture process" were performed in the same manner as in Experimental Example 4 (3. Method for producing mycelium food material 2), but because a large jar fermenter was used, the amount of liquid medium and culture conditions in the "main culture process" were changed. The main culture process is as follows.

[0113] (Main culture process) 30 L of liquid medium D (sterilized in a jar fermenter) prepared in the above (3. Method for producing mycelium food material 2) was inoculated with 3 L of the inoculum (oyster mushroom seed) pre-cultured in the above (pre-culture step), and cultured in a jar fermenter (model number TS-MW, Takasugi Seisakusho Co., Ltd.) at 28°C, 80 rpm, and pH 5 to 8 for 5 days. The cultured mushroom mycelium was washed with water and the juice was filtered using a polyester gauze strainer bag (manufactured by Yoshida Orimono Co., Ltd.) until no more water droplets came out, thereby obtaining the mycelium food material of Experimental Example 8.

[0114] A sufficient yield was confirmed for the mycelium food material obtained in Experimental Example 8. Furthermore, the mycelium food material after separation had adhesive properties, confirming that stable mass production is possible. Furthermore, when the mycelium food material of Experimental Example 8 was molded and baked, the shape was lost during baking, but the shape retention after molding was sufficient.

[0115] Furthermore, when the breaking strength of the meat substitute food of Experimental Example 8 (the mycelium food material of Experimental Example 8 molded and baked) was measured using the same method as above (6. Measuring the breaking strength of meat substitute foods), it was confirmed to be softer than minced chicken breast (reference example), similar to the meat substitute foods of Experimental Examples 4 to 7. [Industrial Applicability]

[0116] According to the present invention, mushroom mycelia can be stably grown, and mycelium food materials suitable for foods such as meat substitutes can be obtained using the mushroom mycelia as a raw material, which is industrially promising.

Claims

1. (1) a step of culturing mushroom mycelia in a liquid medium containing sugars, an antifoaming agent, and a yeast extract; (2) separating the mushroom mycelium obtained in the above step from the liquid medium; A method for producing a mycelium food material comprising:

2. 2. The method for producing a mycelium food material according to claim 1, wherein the antifoaming agent is an edible oil or fat.

3. 2. The method for producing a mycelium food material according to claim 1, wherein the sugars include glucose.

4. 2. The method for producing a mycelium food material according to claim 1, wherein the yeast extract is derived from one or more yeasts selected from the group consisting of brewer's yeast, baker's yeast, and torula yeast.

5. 2. The method for producing a mycelium food material according to claim 1, wherein the yeast extract is derived from brewer's yeast and / or Torula yeast.

6. 2. The method for producing a mycelium food material according to claim 1, wherein the liquid medium contains 0.5 w / v% to 15.0 w / v% of glucose, 0.001 v / v% to 10.0 v / v% of edible oils and fats, and 0.1 w / v% to 10.0 w / v% of yeast extract.

7. 2. The method for producing a mycelium food material according to claim 1, wherein the mushroom mycelium is that of an oyster mushroom.

8. 2. The method for producing a mycelium food material according to claim 1, further comprising, after step (2), a step (3) of drying or a step (3') of freezing the separated mushroom mycelium.

9. A mycelium food material produced by the method according to any one of claims 1 to 8.

10. A food product comprising the mycelium food material according to claim 9.

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