HIGH-PROTEIN, MEAT-TEXTURE MIMICKING MYCELIUM-BASED FOOD PRODUCT AND PRODUCTION METHOD BASED ON OILSEED MEALS AND LIGNOCELLULOSIC AGRICULTURAL WASTE.

Abstract

This invention relates to a plant-based food product that mimics the muscle fiber structure of animal meats, using agricultural by-products, primarily Cucurbita pepo (pumpkin seed meal), as substrates and employing vertical mycelium growth technology under controlled carbon dioxide (CO₂) stress. The product exhibits sensory characteristics through a Maillard reaction thanks to its unique fatty acid profile. Through special curing techniques, it provides a sustainable meat alternative with a marbled fat structure, offering flavor profiles similar to smoked / cured strip meat products and traditional Anatolian pastrami with fenugreek.

Description

BASED ON OILSEED MEALS AND LIGNOCELLULOSIC AGRICULTURAL WASTE, HIGH-PROTEIN, MYCELIUM-BASED FOOD THAT MIMICKS MEAT TEXTURE PRODUCT AND PRODUCTION METHOD 1. THE TECHNICAL FIELD TO WHICH THE INVENTION RELATES This invention is a food technology product developed as an alternative to animal meat; Various agricultural by-products, primarily Cucurbita pepo (pumpkin) seed meal. It consists of edible fungal mycelium biomass grown on the products; both Smoked / cured strip meat products as well as traditional Anatolian style (with fenugreek) "Whole-cut" mimic the texture, fiber structure, and flavor profile of pastrami. It is related to plant-based meat analogues and their production methods. 2. STATE OF KNOWLEDGE OF THE ART Current plant-based meat alternatives generally contain soy, pea, or wheat gluten. It is based on processing by extrusion (pressure forming) method. These methods, It disrupts the natural fiber structure of the product and requires numerous additives. The known method... In this case, mycelium-based food alternatives are generally standard. Lignocellulosic culture media (corn stalks, wood chips, etc.) are used. However, these The ingredients undergo a curing process suitable for regional flavor profiles (e.g., pastrami with fenugreek). and fails to provide tissue adaptation. Furthermore, these products contain "fat". It is difficult to distinguish between "texture" and "meat texture"; the product is usually uniform (homogeneous). It has a structure that provides the crispness / tenderness balance found in authentic smoked meat products. It cannot provide. 3. THE PURPOSE OF THE INVENTION AND THE TECHNICAL PROBLEMS IT SOLVES The main purpose of the invention is to produce high-performance products using agricultural waste and oilseed meals. The goal is to produce a "superfood" that is rich in protein and naturally flavored. Bio-Mimetic Tissue: The term "Aerial Incubation" is used in the invention. Thanks to this method, mycelial fibers stretch vertically, creating real muscle tissue at the cellular level. It simulates fibers. 1 Thermal Reaction and Aroma Stability: The preferred Cucurbita pepo meal contains... Thanks to its unique fatty acid profile, it exhibits the Maillard Reaction during cooking, It offers a crispness and roasted flavor profile similar to animal products. Diversity of Raw Materials: The invention utilizes a wide range of raw materials, from corn stalks to pumpkin seeds. It can convert cellulosic waste from the spectrum into food. 4. DETAILED DESCRIPTION OF THE INVENTION The production process includes the following detailed steps: A. Substrate (Raw Material) Preparation: In the preferred application of the invention, Cucurbita Pumpkin seed meal is used. Alternatively, sunflower meal, corn stalks, etc. can be used. Lignocellulosic wastes such as hazelnut shells or fruit pulp are ground and processed to a moisture content of 60-70%. It is pasteurized by adjusting the ratio. B. Inoculation: The prepared substrate is coated with edible mushroom species (Pleurotus with 2-10% by weight of Laetiporus sulphureus (Lentinula edodes or Laetiporus sulphureus). They are vaccinated. C. Incubation and Controlled Growth: The inoculated mixture is incubated at a temperature of 20-25°C and 85-95%. It is incubated at relative humidity. Critical Process (Air Layer): The mycelium does not remain embedded in the substrate but rises to the surface. for it to emerge vertically (aerial) and form "pure muscle tissue" in the environment The carbon dioxide (CO2) level should be at least [no more] to trigger vertical fiber growth. The concentration is increased to 2000 ppm and above. This stress condition causes vertical fiber formation (bio-) in the fungus. This is the key technical threshold that triggers mimetic growth. D. Harvesting and Curing (Product Diversification): The pure mycelium layer formed on the surface. It is harvested and processed according to the intended product: Smoked Mode: Biomass is sliced ​​into thin strips; natural liquid smoke, salt and marinated with herbal extracts. 2 Traditional Pastrami Process: Biomass is pressed into blocks to remove the water. Next, the surface is coated with traditional fenugreek paste containing fenugreek (buy), garlic, and red pepper. It is coated with paste and left to mature for 10-20 days. E. Oil Injection: Vegetable oil emulsions are added to the product to melt during cooking. Marble-like fat tissue is created by injection. 5. HOW THE INVENTION IS APPLIED TO INDUSTRY The invention is "Vegetable Smoked Strips" for the vegan, vegetarian, and halal markets in the food industry. It is marketed as "Meat", "Vegan Pastrami with Fenugreek" and "Vegetable Dried Meat Snack". It can be sold as a product. 3

Claims

1. The invention is an edible biomass that mimics animal meat tissue; its characteristic feature is its nutritional value. Oilseed meals, legume waste, or lignocellulosic materials are used as substrate (filler). at least one component selected from agricultural by-products and this substrate is biologically compatible. It contains an edible fungal mycelium network that transforms it.

2. It is a food product that conforms to Claim 1; its characteristic feature is that the substrate used is the preferred one. In terms of composition; Cucurbita (Cucurbitaceae) due to its high protein and unique fatty acid profile. It is the seed meal of plants belonging to the family, especially Cucurbita pepo (pumpkin).

3. It is a food product manufacturing method that conforms to Claim 1; its characteristic feature is that the mycelium fibers are arranged horizontally, not horizontally. To mimic real muscle fibers (biomimetic tissue) by extending vertically (aerial); The carbon dioxide (CO2) level in the incubation medium will trigger vertical fiber formation. the level should be increased, preferably to 2000 ppm and above, and under this stress condition, "air- This involves the step of growing the "surface" mycelium layer.

4. It is a production method that complies with claim 3; its characteristic feature is that the incubation process takes place at a temperature of 20-25°C. and is carried out under conditions of 85-95% relative humidity.

5. It is a food product that meets Claim 1; its characteristic feature is that it retains its fat tissue which melts during cooking and Pumpkin seed oil or other oils are injected into the tissue to achieve a marbled appearance. This involves the injection of vegetable oil emulsions.

6. It is a food product conforming to Claim 1; its characteristic feature is that the resulting mycelium tissue is liquid smoke. and marinated with salt and smoked / cured strip meat; or fenugreek, coated with a herbal paste containing garlic and red pepper, traditional Anatolian style. It is the process of transforming (spiced) pastrami into a paste.

7. The intended use of the product according to Claim 1 is; its characteristic is; plant-based smoked / cured strip. meat products, sausage, ham, doner kebab and dried snack meat (jerky) alternatives It is a product of... 4