JPS6137900B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses filamentous fungi capable of producing pellets depending on culture conditions to produce protein-rich pellets in the culture solution, and after separating the pellets, The present invention relates to a method for producing food that has a pleasant texture when eaten in the form of pellets by heating and swelling.

By culturing filamentous fungi capable of producing pellets in a conventional nutrient medium under agitation under agitation, protein-rich pellets in the form of small spheres approximately 0.1 to 5 mm in diameter can be produced. However, during the process of separating the pellets from the culture medium and dehydrating them, the pellets become flattened and their shape becomes less desirable. Furthermore, when dried, it had an undesirable flavor peculiar to microorganisms, and when chewed, fibrous material remained, giving it a texture similar to chewing paper, which was not desirable.

As a result of research into producing food from the pellets, the present inventors found that by heating and expanding the pellets obtained as described above, the pellets did not lose their shape and could be chewed into paper when eaten. We have succeeded in obtaining a delicious food or food material that has a pleasant texture that does not give off that unpleasant feeling, and also has a pleasant flavor of animal origin.

The present invention makes it possible to turn fungal pellets produced by filamentous fungi into foods or food materials with completely unexpected effects by heat-swelling them. By leaving it as is and cooking it in an appropriate manner, for example, cod roe and sujiko-like foods, which many Japanese people like to eat, can be easily obtained. Furthermore, although it is difficult to make powder before heat-swelling, it can be easily made into powder by heat-swelling, and its range of uses as food products is widened.

Examples of filamentous fungi capable of producing pellets used in the present invention include Syncephalastrum, Absidia,
There are bacterial species that belong to Aspergillus, Cunninghamella, Mucor, Mortierella, Circinella, etc.

In culturing the above-mentioned filamentous fungi, ordinary glucose, sucrose, lactose, various types of molasses, etc. are used as a nutrient medium, and in addition, ordinary nitrogen sources and other inorganic and organic nutrient sources are used. Further, CaCO ₃ powder or the like can also be used as a core material for producing pellets.

As for the fermentation conditions, for example, pellets can be obtained using a jar afumenter with an aeration rate of 1 VVM, a stirring speed of 700 rpm, and a fermentation time of 24 to 48 hours. Since the aeration conditions, stirring speed, presence or absence of a core material, and its amount are related to the uniformity and particle size of the pellets, it is necessary to select suitable conditions.

As for the fermentation yield, for example, a pellet solid content of 50 to 55% and a crude protein content in the pellet solid content of about 50% can be obtained per sugar provided. The pellets produced in the culture solution are separated by filtration or centrifugation, and since they are in pellet form, separation can be carried out extremely easily. The separated pellets are
Drying may be carried out by conventional drying methods such as drum-rotating hot air drying, vacuum drying, and vacuum freeze drying, but this may be omitted if the product has been dehydrated to some extent by centrifugation or filtration.

Next, the method for heating and expanding pellets is as follows:
There are two methods: treating the pellets with oil heated to 100-300℃, preferably 130-200℃, or placing the pellets in a pressurized container, heating and pressurizing them, and rapidly releasing them under atmospheric pressure. It is also good to heat and expand by treating with oil. In this case, the oils and fats used include animal fats and oils such as beef tallow and lard, vegetable oils and fats such as soybean oil, balm oil, and coconut oil, and hydrogenated oils thereof.
When fried in these hot oils for a few minutes, the dehydrated and concave pellets turn into perfect globules, resulting in a delicious food that doesn't feel like chewing paper and has a pleasant animal-like flavour. Or food materials can be obtained.

By the heat-swelling method described above, the filamentous bacteria in the pellets are killed and the pellets become a delicious protein-rich food or food material.

The present invention will be explained below with reference to Examples.

Example 1 Dispense 100 ml of a medium with the following composition into a 500 ml Sakaguchi flask, sterilize it according to a conventional method, and pre-culture Cunninghamella echinulata on a potato glucose agar medium for 5 days at 28°C to allow spores to settle.
IFO 4445 was suspended in sterilized water, inoculated to 2×10 ⁵ spores per Colasco, and cultured with shaking (140 rpm) at 30° C. for 48 hours.

Medium composition Glucose 2.0% (NH ₄ ) ₂ SO ₄ 0.3〃 KH ₂ PO ₄ 0.3〃 MgSO ₄ 0.1〃 CSL 1.0〃 CaCO ₃ 0.2〃 PH (adjusted with NaOH) Sugar was completely absorbed in 4.8 hours, and the diameter was 1.5~ 2
A rescue-shaped pellet-like bacterial cell with a neat arrangement of mm was produced.

The cultured solution 1 was washed with water using Nutsuchie, filtered again, and the pelleted bacterial cells were vacuum-dried at a temperature of 40°C to obtain 11.7 g of milky white pellets.

Analytical values at the end of culture: PH 5.0 Residual sugar 0.02g/dl Bacterium weight (dry) 1.17 Yield to sugar 58.5% Crude protein 38.5 The obtained pellets were heated to 160-170°C with soybean oil for approx. By frying for a minute and draining the oil, a delicious pelleted food product with a pleasant flavor and texture was obtained.

Example 2 A medium with the following composition was prepared in a 1-volume mini jar, and after sterilization, Cuninghamella
A spore suspension (2 x ¹⁰⁶ spores) was inoculated and cultured with aeration at a temperature of 30°C, aeration volume of 1/2 VVM, and agitation speed of 700 revolutions (turbine blades). It was consumed.

Medium composition Washed molasses Glucose equivalent 3.0% (NH ₄ ) ₂ SO ₄ 0.45〃 KH ₂ PO ₄ 0.3 〃 CSL 1.0 〃 CaCO ₃ 0.1 〃 PH 5.5 (Automatically controlled with NaOH) Compared to the flask, the pellet size is smaller. Slightly small 0.5 to 1 mm, fairly tight and firm spherical bacterial cells were produced.

The cultured solution 1 was washed with water using Nutsuchie and filtered again to obtain 170 g of pelleted bacterial cells (solid content 16.5
g) was obtained.

Analytical values at the end of culture Residual sugar 0.15g/dl Bacterial weight (dry) 1.65 〃 Sugar yield 55.5% Crude protein 42.5 〃 The obtained pellets were fried for about 3 minutes in rapeseed oil heated to 160-170°C, and the same process was carried out. A pelleted food product was obtained.

Example 3 Mucor anglisporus was grown in the same medium as in Example 1.
IFO6744 was inoculated and cultured under the same conditions for 48 hours.
A clean pellet-like bacterial cell of 2.0 mm was produced.
The cultured solution was filtered, washed with water and dried in the same manner as in Example 1 to obtain pellets.

Analytical values at the end of culture: PH 5.5 Residual sugar 0.03g/dl Bacterium weight (dry matter) 1.15 Yield to sugar 57.5% Crude protein 40.1 The obtained pellets were heated to about 160-170°C with soybean oil for approx. By frying for a minute and draining the oil, a delicious pelleted food product with a pleasant flavor and texture was obtained.

Claims (1)

[Claims] 1. A method for producing a food product, which comprises heating and expanding pellets obtained by culturing filamentous fungi capable of producing pellets in a nutrient medium.