Edible Myceliated Composition via Solid Fermentation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for producing plant-based meat analogues face challenges in replicating the texture, flavor, and aroma of actual meat, and often require complex and costly processes, as well as large bioreactors that are difficult to sterilize.
Innovation Solution
A process involving solid fermentation of a substrate containing cereals and legumes with a filamentous fungal inoculum, which results in a high-protein myceliated composition with meat-like texture and organoleptic properties. This process is simple, cost-effective, and can be carried out in modular, sterilizable containers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If complex processes and polymeric additives are used to create plant-based meat analogues, then the texture and structure resemble meat more closely, but the production cost increases and the process complexity increases
Solution Approach 1:
The patent replaces mechanical mixing and polymeric additives with biological fermentation processes. Fungal mycelium naturally binds plant proteins and carbohydrates through enzymatic action, creating meat-like texture without requiring complex mechanical processing or synthetic polymers. The fermentation process substitutes for mechanical structuring methods.
Solution Approach 2:
The patent utilizes changes in physical and chemical parameters during fermentation to achieve desired texture. By controlling temperature, humidity, and fermentation time, the plant-based substrate transforms through enzymatic breakdown and重组 to develop cohesive, elastic structures similar to meat, eliminating the need for complex processing equipment.
2Quantity of substance
If large bioreactors are used for fungal fermentation, then the protein content and mycelium production increase, but the sterilization difficulty and production cost increase
Solution Approach 1:
The patent divides the fermentation process into multiple small modular units instead of using one large bioreactor. Each module can be independently sterilized and managed, reducing the sterilization burden while maintaining total production capacity. The modular approach allows for easier cleaning and sterilization compared to large continuous systems.
Solution Approach 2:
The patent employs disposable or easily replaceable fermentation containers that can be quickly sterilized or discarded. This eliminates the need for expensive, complex sterilization systems required for large bioreactors. The modular containers can be treated as single-use or easily replaceable components, simplifying the sterilization process.
3Quantity of substance
If filamentous fungi are used to produce meat analogues, then the protein content increases, but the flavour and aroma may be undesirable
Solution Approach 1:
The patent combines multiple fungal strains with complementary metabolic profiles to achieve desirable flavour and aroma characteristics. By merging different fungal species or strains, the positive attributes (high protein content) are maintained while the undesirable sensory characteristics are mitigated through synergistic effects and balanced metabolite production.
Solution Approach 2:
The patent introduces intermediate substances such as spices, herbs, or natural flavouring agents that mediate between the fungal fermentation products and the final product flavour. These intermediaries mask or enhance specific flavour notes, transforming the raw fungal aroma into desirable meat-like characteristics while preserving the high protein content.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process achieves a high-protein myceliated composition with improved aminoacidic profile and meat-like features, including texture, flavor, and aroma, while being environmentally friendly and reducing production costs.
Implementation Method 1
A process involving solid fermentation of a substrate containing cereals and legumes with a filamentous fungal inoculum
Data Source
AI summary
A multi-step process for the preparation of a protein myceliated composition, in which a particular substrate comprising cereals and legumes is colonized with the mycelia of a filamentous fungus. In the process solid fermentation of the substrate is carried out. The process provides a composition that resembles actual meat and that can be used as meat analogue.