CN113412932A

CN113412932A - Processing method and application of edible hypha protein

Info

Publication number: CN113412932A
Application number: CN202110638514.XA
Authority: CN
Inventors: 马延和; 曾艳; 张学文; 李德茂; 齐显尼; 王钦宏; 孙媛霞
Original assignee: Tianjin Institute of Industrial Biotechnology of CAS
Current assignee: Tianjin Institute of Industrial Biotechnology of CAS
Priority date: 2021-06-08
Filing date: 2021-06-08
Publication date: 2021-09-21

Abstract

The invention belongs to the technical field of fungus and food processing, and relates to an edible hypha protein processing method and application. The edible mycelium processed product has the characteristics of high protein content, low nucleic acid content, rich nutrition and high edible safety. The meat substitute disclosed by the disclosure can effectively reduce the beany flavor brought by the vegetable protein and improve the flavor of the meat substitute. The edible mycelium processed product can simulate the fiber texture of animal-derived meat through the fiber of the mycelium per se, and effectively simulate the mouthfeel of the animal-derived meat. The edible mycelium processed product has the advantages of easily obtained production raw materials, short period, high yield per unit area, no influence by environment and climate, continuous production, environmental protection and the like.

Description

Processing method and application of edible hypha protein

Technical Field

The disclosure belongs to the technical field of fungi and food processing, and particularly relates to an edible hypha protein processing method and application.

Background

At present, the total meat demand in the world is continuously increased, and as the feeding and production processes of meat from animal sources occupy a large amount of food and water resources, the environmental pollution is aggravated, and medical researches prove that excessive ingestion of red meat causes certain health risks, the development and production of meat substitutes from non-animal sources are imperative.

The vegetable-based meat substitute takes vegetable protein as a main raw material, a meat-like fiber structure is formed by extruding and remolding dissociation polymerization behavior of the protein, and non-animal source food ingredients such as grease, pigment, adhesive and the like are added, so that the shape, color and taste close to real animal meat are processed and customized. The plant-based meat substitute has relatively low production cost, high food safety and green and sustainable production mode, and is considered to be one of animal-derived meat substitute foods with the most market application potential.

Reference 1^[1]Disclosed are a vegetable protein dried meat and a processing method thereof, wherein the processing method comprises the following steps: vegetable protein, starch, seasoning and water are used as raw materials, and are extruded at low humidity to prepare a dry vegetarian meat blank, and then the dry vegetarian meat blank is subjected to subsequent processing; what is needed isThe vegetable protein is prepared from soybean protein isolate, soybean protein and wheat gluten in a mass ratio of (8-12): (1-3): (3-4). Cited document 2^[2]Discloses a method for preparing a vegetable-based meat substitute by using vegetable protein, which comprises the following steps: (1) preparing a protein emulsion; (2) preparing a methyl cellulose emulsion; (3) combining the protein emulsion and the methylcellulose emulsion to prepare a vegetable-based meat analog PPN; (4) and (4) sensory evaluation. Wherein the protein emulsion is prepared by mixing 0-17% of pea protein, 0-17% of wheat protein, appropriate amount of salt, calcium chloride solution, baking powder, spice, potato starch and deionized water in a food processor at low speed for 3 min.

The method takes the vegetable proteins such as the soybean protein, the pea protein and the like as raw materials to prepare the vegetable-based meat substitute, however, the production cost of the vegetable protein raw materials such as the soybean protein, the pea protein and the like is high, and the raw material supply is tense; and the tissue protein produced by processing the pea protein has no silky feeling under the influence of the structural characteristics of the vegetable protein, and lipid substances contained in the soybean protein are easy to be oxidized and decomposed to form volatile micromolecules with beany flavor, so that the vegetable-based meat substitute has poor flavor.

Cited documents:

reference 1^[1]：CN112167425A

Cited document 2^[2]：CN112056566A

Disclosure of Invention

Problems to be solved by the invention

In view of the technical problems in the prior art, for example, a vegetable-based meat substitute prepared from vegetable protein such as soybean protein has the problems of high cost, incapability of effectively simulating the mouthfeel of animal-derived meat, and easy generation of unpleasant flavor such as beany flavor. Therefore, the edible mycelium processed product has high protein content and high essential amino acid ratio, and the edible mycelium processed product is used for replacing or doping the vegetable protein to prepare the meat substitute, so that the beany flavor brought by the vegetable protein can be effectively reduced, the flavor and the nutritive value of the meat substitute are improved, the mouthfeel and the flavor of animal-derived meat are effectively simulated, and the edible mycelium processed product has the potential of large-scale industrial application.

Means for solving the problems

The present disclosure provides an edible mycelium processed product, wherein, based on the dry mass of the edible mycelium processed product, the content of nucleic acid in the edible mycelium processed product is less than 5%, and the content of protein is more than 40%;

the content of essential amino acids in the protein is 35% or more based on the total mass of the protein in the processed product of the edible mycelium.

In some embodiments, the processed edible mycelium product according to the present disclosure, wherein the processed edible mycelium product has a nucleic acid content of less than 3% and a protein content of 40-80% by dry mass of the processed edible mycelium product.

In some embodiments, the edible mycelium processed product according to the present disclosure, wherein the edible mycelium processed product is derived from a fungus of the genus fusarium;

preferably, the processed edible mycelium is derived from Fusarium (Fusarium venenatum) with a collection number of CGMCC No. 20740.

The disclosure also provides the use of the processed edible mycelium product in the preparation of meat substitutes.

The present disclosure also provides a meat substitute, wherein the protein raw material of the meat substitute comprises: processed edible mycelia according to the present disclosure;

optionally, the protein raw material of the meat substitute further comprises vegetable protein, and the mass ratio of the processed edible mycelium product to the vegetable protein is (1-4): (4-1);

optionally, the vegetable protein comprises one or a combination of two or more of soy protein, pea protein, peanut protein, lupin protein, corn protein, rice protein, and wheat protein.

In some embodiments, the meat substitute according to the present disclosure, wherein the processed edible mycelium product is a processed edible mycelium product that has not been subjected to a structuring process.

In some embodiments, the meat substitute according to the present disclosure, wherein the preparation raw material of the meat substitute further comprises food additives comprising non-animal derived fats, pigments, seasonings, food binders, and flavorants;

preferably, the mass ratio of the non-animal source fat to the dry mass of the protein raw material is (0.05-0.2): 1, the mass ratio of the pigment to the dry mass of the protein raw material is (0.003-0.01): 1, the mass ratio of the seasoning to the dry mass of the protein raw material is (0.02-0.1): 1, the mass ratio of the food adhesive to the dry mass of the protein raw material is (0.02-0.1): 1, the mass ratio of the edible essence to the protein raw material is (0.0005-0.005): 1.

the present disclosure further provides a method for preparing a meat substitute, wherein the method comprises the following steps:

taking a fermentation culture of the fungus, removing nucleic acid, and dehydrating to obtain an edible mycelium processed product; wherein the content of nucleic acid in the processed edible mycelium product is less than 5% and the content of protein is more than 40% based on the dry mass of the processed edible mycelium product; the content of essential amino acids in the protein is more than 35% by total mass of the protein in the processed product of the edible mycelium;

mixing the edible mycelium processed product with vegetable protein, and processing to obtain the flavor-adjusted meat substitute.

In some embodiments, the preparation method according to the present disclosure, wherein the flavor modulation is reduced beany flavor compared to a meat substitute without added edible mycelium processing.

In some embodiments, the preparation method according to the present disclosure, wherein the step of removing nucleic acid and dehydrating comprises: taking a fermentation culture of the fungus, removing nucleic acid, and centrifugally dewatering to obtain an edible mycelium processed product;

optionally, heating the fermentation culture of the fungus to a first temperature, and performing a nucleic acid removal treatment at the first temperature; preferably, the first temperature is 65-80 ℃, more preferably 70-75 ℃;

optionally, after the nucleic acid removal treatment, raising the temperature of the fermentation culture of the fungus from a first temperature to a second temperature, and performing inactivation treatment at the second temperature; preferably, the second temperature is 90-95 ℃.

In some embodiments, the preparation method according to the present disclosure, wherein the vegetable protein is an extruded structured vegetable protein, and the extruded structured vegetable protein is mixed with the processed edible mycelium after soaking, dehydrating, and devillicating.

In some embodiments, according to the preparation method of the present disclosure, after mixing the plant protein with the processed edible mycelium product, further adding non-animal source fat, pigment, seasoning, food binder and edible essence to obtain a mixture, and performing quick-freezing treatment and steaming-baking curing treatment on the mixture to obtain the flavor-adjusted meat substitute;

preferably, the temperature of the quick-freezing treatment is-20 to-10 ℃, and the time is 12 to 16 hours; the steaming, baking and curing temperature is 80-100 ℃, and the time is 30-60 min.

ADVANTAGEOUS EFFECTS OF INVENTION

In some embodiments, the present disclosure provides an edible mycelium preparation that is enriched in protein and can be used as a protein source in food products. The edible mycelium processed product has the protein content of 40-80 percent, balanced amino acid composition, high essential amino acid content ratio, rich dietary fiber and trace elements and high nutritional value. The edible mycelium processed product has the characteristic of safe edibility, and the meat substitute is prepared by substituting or doping the edible mycelium processed product with vegetable protein, so that the beany flavor brought by the vegetable protein can be effectively reduced, and the flavor of the meat substitute is improved. Compared with the traditional plant protein, the edible mycelium processed product has the advantages of easily obtained production raw materials, short period, high yield per unit area, no influence of environment and climate, continuous production, environmental friendliness and the like, and has wide market application prospect.

In some embodiments, the present disclosure provides a meat substitute, which has a reasonable ratio of edible mycelium processed product to vegetable protein, such that the chewing feeling of the meat substitute is significantly improved, and the meat substitute has moderate elasticity and hardness. The edible mycelium processed product can reduce the dependence of the meat substitute on the traditional vegetable protein raw material and improve the texture and flavor of the meat substitute. The beany flavor of the meat substitute is reduced, the characteristic flavor of beef, roasted meat and fat is outstanding, and the aftertaste is good; the protein content is rich, the variety of essential amino acid is complete, the proportion is high, and the nutritive value is high.

In some embodiments, the present disclosure provides a method for preparing a meat substitute, which is simple and easy to operate, has a rich source of raw materials for edible mycelium processed products, is suitable for large-scale fermentation preparation, and has improved flavor, mouthfeel, and high nutritional value.

Drawings

FIG. 1 shows the results of hardness tests of the meat substitute in application examples 1 to 3 and application comparative example 1.

FIG. 2 shows the results of the elasticity test of the meat substitute in application examples 1 to 3 and application comparative example 1.

FIG. 3 shows the results of the viscosity test of the meat substitute in application examples 1 to 3 and application comparative example 1.

FIG. 4 shows results of the chewiness test of the meat substitute of application examples 1-3 and application comparative example 1.

Detailed Description

The terms "a" or "an" when used in conjunction with the term "comprising" in the claims and/or the specification can mean "one," but can also mean "one or more," at least one, "and" one or more than one.

As used in the claims and specification, the terms "comprising," "having," "including," or "containing" are intended to be inclusive or open-ended and do not exclude additional, unrecited elements or method steps.

Although the disclosure supports the definition of the term "or" as merely an alternative as well as "and/or," the term "or" in the claims means "and/or" unless expressly indicated to be merely an alternative or a mutual exclusion between alternatives.

When used in the claims or specification, the term "range of values" is selected/preferred to include both the end points of the range and all natural numbers subsumed within the middle of the end points of the range with respect to the aforementioned end points of values.

Processed product of edible mycelium

A first aspect of the present disclosure provides an edible mycelium processed product, wherein the content of nucleic acid in the edible mycelium processed product is less than 5% and the content of protein is 40% or more, based on the dry mass of the edible mycelium processed product; the content of essential amino acids in the protein is 35% or more based on the total mass of the protein in the processed product of the edible mycelium. In some preferred embodiments, the amount of nucleic acid is less than 3%. Illustratively, the nucleic acid content is 1%, 2%, 2.1%, 2.2%, 2.4%, 2.6%, 3%, 4%, etc. based on the dry mass of the processed edible mycelium product. The protein content is 44%, 46%, 48%, 50%, 52%, 55%, 57%, 60%, 65%, 68%, 70%, 72%, 75%, 77%, 78%, 80%, etc. based on the dry mass of the processed edible mycelium product.

The edible mycelium processed product disclosed by the invention is rich in protein content and can be used as a protein source in food. Compared with vegetable protein, the edible mycelium processed product has more abundant types of essential amino acids as a protein source, has high content of the essential amino acids, and has higher nutritional value. The content of nucleic acid in the edible mycelium processed product is less than 5 percent, the risk of uric acid increase caused by nucleic acid degradation can be effectively reduced, and the edible safety of the mycelium processed product is improved. The edible mycelium processed product is used for replacing or doping the vegetable protein to prepare the meat substitute, so that the beany flavor brought by the vegetable protein can be effectively reduced, and the flavor of the meat substitute is improved; and the variety and the content of essential amino acid in the meat substitute are enriched, and the nutritional value of the meat substitute is improved. In addition, the edible mycelium processed product can be obtained by fungus fermentation, has high yield and low cost, and has the potential of large-scale industrial application.

In the present disclosure, the "processed edible mycelium product" is an edible mycelium concentrate obtained by dehydrating and deacidifying a fermentation culture of fungi. And, the processed product of the edible mycelia may be in a solid state or a solid-liquid mixed state depending on the moisture content in the dehydrated concentrate.

In the present disclosure, "mycelium" refers to the vegetative growth part of a fungus, consisting of hyphae, which is an important source for the production of fungal proteins. The mycelium in the present disclosure is a fungus derived from the genus fusarium, and the fungus is fermented to obtain edible mycelium. In some embodiments, the edible mycelium preparation is derived from a fermentation culture of a single species of fungus. In some embodiments, the edible mycelium preparation is derived from a combined fermentation culture of a plurality of fungi.

In some embodiments, the edible mycelium processed product is derived from fusarium. The protein-producing characteristics of Fusarium fungi are utilized to provide edible mycelium processed products with high protein content. In some preferred embodiments, the processed edible mycelia is derived from Fusarium (Fusarium venenatum) having a accession number of CGMCC NO. 20740. Experiments show that the meat substitute prepared from the edible mycelium processed product obtained by fermenting fusarium with the preservation number of CGMCC NO.20740 can obviously improve the flavor of the meat substitute, improve the nutritive value and the tissue and texture characteristics and better simulate the mouthfeel of animal-derived meat. And no toxic substances are detected in fusarium mycelium with the preservation number of CGMCC NO.20740, thereby meeting the requirement of food safety.

In some embodiments, the fermentation culture of the fungus is subjected to nucleic acid removal treatment, so that the content of nucleic acid in the edible mycelium processed product is less than 5%, and the risk of uric acid increase possibly existing in the edible mycelium processed product is reduced, so that the edible mycelium processed product meets the healthy edible requirement.

In some embodiments, the step of nucleic acid removal treatment comprises: the fermentation culture of the fungus is subjected to a heat treatment at a first temperature. The first temperature is 65-80 deg.C, more preferably 70-75 deg.C. Illustratively, the first temperature is 66 deg.C, 68 deg.C, 70 deg.C, 72 deg.C, 74 deg.C, 76 deg.C, 78 deg.C, etc. In the temperature range, the nuclease in the fermentation culture of the fungus can fully exert the degradation activity thereof, effectively degrade nucleic acid and achieve the safe edible effect that the content of the nucleic acid in the edible mycelium processed product is less than 5 percent.

In some embodiments, the fermentation culture of the fungus is heated for 20-40min with stirring after being heated to the first temperature.

In some embodiments, after the nucleic acid removal treatment, the fermentation culture of the fungus is heated from a first temperature to a second temperature, and the inactivation treatment is performed at the second temperature; the second temperature is 90-95 ℃, and the inactivation time is 10-20 min. Illustratively, the second temperature is 90 deg.C, 91 deg.C, 92 deg.C, 93 deg.C, 94 deg.C, etc. By inactivation treatment, the enzyme of the fungus fermentation culture can be inactivated, and the fungus loses the biological activity, thereby meeting the biological safety requirement as a food protein source.

In some embodiments, the fungal mycelium culture is subjected to dehydration concentration to a moisture content of 70-75% in the edible mycelium preparation. In some embodiments, the processed edible mycelium product is a solid concentrate obtained by dehydration and drying, and the processed edible mycelium product can be in the form of a cake, a dough, or a granular solid formed by mechanical treatment.

Meat substitute

A second aspect of the present disclosure provides a meat substitute, wherein a raw material of the meat substitute comprises the processed edible mycelium according to the first aspect.

At present, the protein raw material in the meat substitute is mainly derived from vegetable proteins such as soybean protein, wheat protein and the like, the tissue fibrosis degree of the vegetable proteins is low, the taste of the animal-derived protein is difficult to effectively simulate, and the flavor problems such as beany flavor and the like exist. By adding the edible mycelium processed product, the edible mycelium processed product can simulate the fiber texture of meat through the tissue fiber structure of the mycelium, effectively improve the texture of a meat substitute and effectively simulate the mouthfeel of animal-derived meat. Moreover, the edible mycelium processed product can improve the flavor of meat substitutes and avoid the generation of bad flavors such as beany flavor and the like.

In some embodiments, the protein feedstock of the meat substitute further comprises vegetable protein; the mass ratio of the edible mycelium processed product to the vegetable protein is (1-4): (4-1). Illustratively, the mass ratio of the edible mycelium processed product to the vegetable protein is 1: 4. 1: 3. 1: 2. 1: 1. 2: 1. 3: 1. 4: 1. through the reasonable proportion of the edible mycelium processed product and the vegetable protein, the meat substitute has a compact tissue structure, the chewing feeling of the meat substitute is improved, and the meat substitute with moderate elasticity and hardness is obtained.

Moreover, the edible mycelium processed product can adjust the flavor of meat substitute, reduce the beany flavor generated by vegetable protein, and has outstanding characteristic flavor of beef, roasted meat and fat and good aftertaste. The meat substitute has rich protein content, complete essential amino acid types, high ratio and high nutritive value.

In addition, the current edible fungi also have the problems of low protein content, such as: the average protein content of Agaricus bisporus fruiting body is 32.17%, the protein content of Lentinus Edodes is 18.43-20.1%, the protein content of Pleurotus ostreatus is 21.20-21.24%, the protein content of Flammulina velutipes is 19.74-20.64%, and the protein content of Pleurotus eryngii is 16.39-27.82%^[3]. The protein content of the fungi with edible value is lower than 40 percent, and the fungi cannot effectively replace vegetable protein to be used as a protein raw material source in meat substitutes. Therefore, in meat substitutes prepared with edible fungi, there is a need to increase the protein content of the meat substitute by adding other protein-rich protein supplements.

In the meat substitute disclosed by the disclosure, the processed edible mycelium product with the protein content of more than 40% and the nucleic acid content of less than 5% is selected as a raw material for preparing the meat substitute. The edible mycelium processed product has high protein content, meets the protein content requirement of meat substitutes, has low nucleic acid content, avoids generating overhigh uric acid and reduces the hidden health trouble. The processed product of edible mycelium has high content of essential amino acids, and rich nutritive value. Thus, the meat substitute of the present disclosure may use only the processed edible mycelium product, or the processed edible mycelium product in combination with a vegetable protein as a protein raw material, without the need to add other protein supplement ingredients.

In some embodiments, the present disclosure provides an edible mycelium preparation from a fermentation culture of a fusarium fungus that results in an edible mycelium preparation having less than 5% nucleic acid and greater than 40% protein on a dry mass basis; and the content of essential amino acids in the protein is 35% or more based on the total mass of the protein in the processed product of edible mycelium.

In some preferred embodiments, the present disclosure prepares edible mycelium processed products from a culture of Fusarium (Fusarium venenatum) having a accession number of CGMCC No. 20740.

In some embodiments, the culture conditions of the fungal fermentation culture may be any fermentation culture conditions that can be implemented in the culture of microorganisms, so long as the edible mycelium processed product with the desired protein content and nucleic acid content is obtained.

In some embodiments, the vegetable protein comprises one or a combination of two or more of soy protein, pea protein, peanut protein, lupin protein, corn protein, rice protein, and wheat protein. One or more of soybean protein, pea protein, peanut protein, lupin protein, corn protein, rice protein and wheat protein are selected to be matched with the processed product of the edible mycelium together so as to balance the nutrition and the taste of the meat substitute.

In some embodiments, the plant protein is an extruded structured protein. Through extrusion treatment, the vegetable protein forms a fibrous tissue structure, the mouthfeel of the vegetable protein is improved, and the mouthfeel of the meat substitute is improved.

In some embodiments, the edible mycelium preparation is an edible mycelium preparation that has not been subjected to a texturing process. In the present disclosure, "structural process treatment" refers to a process of modifying a protein structure, such as extrusion treatment, shearing treatment, electrostatic spinning treatment, etc., and the mycelium that has not undergone the structural process treatment can maintain a natural mycelium configuration. The edible mycelium processed product can effectively simulate the fibrous structure and texture of animal-derived meat without carrying out structural modification through processes such as extrusion treatment and the like, and has the advantage of simple processing process.

In some embodiments, to further enhance the flavor of the meat substitute, food additives are added to the meat substitute, the food additives including non-animal derived fats, colors, flavors, food binders, and flavorants.

In some embodiments, the non-animal derived fat comprises one or a combination of two or more of corn oil, sunflower oil, soybean oil, rapeseed oil, peanut oil, palm oil, and coconut oil. The non-animal source fat is rich in unsaturated fatty acid, and can improve the nutritive value of meat substitute. Further, the mass ratio of the non-animal source fat to the dry mass of the protein raw material is (0.05-0.2): 1.

in some embodiments, the non-animal derived fat is added in an amount of 5-20 parts based on 100 parts dry mass of the protein feedstock. Illustratively, the non-animal source fat is added in an amount of 7 parts, 9 parts, 10 parts, 12 parts, 15 parts, 18 parts, etc., based on 100 parts by dry mass of the protein raw material.

In some embodiments, to increase toughness, the meat substitute exhibits the flesh color of animal-derived meat, with a pigment added to the meat substitute. The pigment comprises one or more of beet red, monascus pigment, capsanthin and haematococcus pluvialis pigment. Further, the mass ratio of the pigment to the dry mass of the protein raw material is (0.003-0.01): 1.

in some embodiments, the pigment is added in an amount of 0.3 to 1 part based on 100 parts of dry mass of the protein raw material. Illustratively, the pigment is added in an amount of 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, etc., based on 100 parts of the dry mass of the protein raw material.

In some embodiments, the seasoning comprises one or a combination of more than two of edible salt, yeast powder, monosodium glutamate, spices, white granulated sugar and soy sauce, and the different flavors of the meat substitute can be enriched by adding the seasoning. Further, the mass ratio of the seasoning to the dry mass of the protein raw material is (0.02-0.1): 1.

in some embodiments, the flavoring is added in an amount of 2 to 10 parts based on 100 parts dry mass of the protein material. Illustratively, the seasoning is added in an amount of 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, etc., based on 100 parts by dry mass of the protein raw material.

In some embodiments, to effectively simulate the flavor of animal-derived meat, a flavorant is added to the meat substitute. Further, the mass ratio of the edible essence to the protein raw material is (0.0005-0.005): 1.

in some embodiments, the flavorant is added in an amount of 0.05 to 0.5 parts based on 100 parts by dry mass of the protein material. Illustratively, the edible essence is added in an amount of 0.08 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts and the like based on 100 parts of dry mass of the protein raw material.

In some embodiments, a food binding agent is added to the meat substitute to increase the degree of crosslinking of the fibrous structure and to improve toughness. The food binder comprises one or more of carboxymethyl cellulose, xanthan gum, sodium alginate, and starch. Further, the mass ratio of the food adhesive to the dry mass of the protein raw material is (0.02-0.1): 1.

in some embodiments, the food binding agent is added in an amount of 2-10 parts based on 100 parts dry mass of the proteinaceous material. Illustratively, the food binding agent is added in an amount of 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, etc., based on 100 parts of the dry mass of the protein raw material.

Preparation method of meat substitute

A third aspect of the present disclosure provides a method for preparing a meat substitute, wherein the method comprises the steps of:

The preparation method of the meat substitute is simple and easy to operate, the processed edible mycelium product can be prepared by fermentation culture, the raw material source is rich, the preparation method is suitable for large-scale fermentation preparation, and the prepared meat substitute has improved flavor and mouthfeel and higher nutritional value.

In some embodiments, the flavor modulation is reduced beany flavor compared to a meat substitute without added edible mycelium processing. Further, flavor modulation also includes enhancing the roasted meat flavor, beef flavor, and enhancing aftertaste of the meat substitute.

In some embodiments, the fermentation culture of the fungus is obtained by fermentation culture of a fusarium fungus. In some preferred embodiments, Fusarium deposited under accession number CGMCC NO.20740 is subjected to fermentation culture to obtain a fermentation culture of the fungus.

In some embodiments, the step of nucleic acid removal and dehydration comprises: and after nucleic acid removal treatment, performing centrifugal dehydration to obtain the edible mycelium processed product.

For the nucleic acid removal treatment, the fermentation culture of the fungus is heated to a first temperature, and the nucleic acid removal treatment is carried out at the first temperature. The first temperature is 65-80 deg.C, more preferably 70-75 deg.C. Illustratively, the first temperature is 66 deg.C, 68 deg.C, 70 deg.C, 72 deg.C, 74 deg.C, 76 deg.C, 78 deg.C, etc. The nuclease of the thalli is activated by heating treatment to degrade nucleic acid, then the nucleic acid degradation components are removed by centrifugal treatment, and the content of the dehydrated nucleic acid components is controlled within 5 percent, so that the risk of causing uric acid increase can be reduced, and the edible safety of the thalli is improved.

In some embodiments, the fermentation culture of the fungus is heated for 20-40min with stirring after being heated to the first temperature. In some more specific embodiments, the fermentation culture of the fungus is warmed to 72 ℃ by steam and heated under agitation for 20 min.

In some embodiments, after the nucleic acid removal treatment, the fermentation culture of the fungus is heated from a first temperature to a second temperature, and the inactivation treatment is performed at the second temperature; the second temperature is 90-95 ℃, and the inactivation time is 10-20 min. Illustratively, the second temperature is 90 deg.C, 91 deg.C, 92 deg.C, 93 deg.C, 94 deg.C, etc. By inactivation treatment, the enzyme of the fungus fermentation culture can be inactivated, and the fungus loses the biological activity, thereby meeting the biological safety requirement as a food protein source. In some embodiments, the fermentation culture of the fungus is heated to 90 ℃ for 20min for inactivation.

In some embodiments, the plant protein is an extruded structured plant protein, and the extruded structured plant protein is soaked, dehydrated, and mixed with the edible mycelium preparation after silking.

In some embodiments, after mixing the plant protein with the processed edible mycelium product, further adding non-animal source fat, pigment, seasoning, food adhesive and edible essence to obtain a mixture, and performing quick-freezing treatment and steaming, baking and curing treatment on the mixture to obtain the flavor-adjusted meat substitute;

in some preferred embodiments, the temperature of the quick-freezing treatment is-20 to-10 ℃ and the time is 12 to 16 hours. In some preferred embodiments, the steaming and baking curing temperature is 80-100 ℃ and the time is 30-60 min.

Examples

Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The experimental techniques and experimental methods used in this example are conventional techniques unless otherwise specified. The materials, reagents and the like used in the examples are commercially available from normal sources unless otherwise specified.

Example 1

This example provides an edible mycelium processed product, which is prepared by the following steps:

1. fermentation culture

Inoculating the strain into PDA plate seed culture medium, and culturing at 30 deg.C for 48 hr to activate the strain. The activated strain was inoculated by inoculating loop to a shake flask containing a seed medium (2.6g/L sodium citrate dihydrate, 2.52g/L potassium nitrate, 2.88g/L ammonium dihydrogen phosphate, 1.6g/L potassium dihydrogen phosphate, 0.2g/L magnesium sulfate heptahydrate, 0.1g/L calcium chloride dihydrate, 20g/L glucose) and cultured at 30 ℃ and 250rpm for 48 hours.

Inoculating the mixture into a fermentation tank containing a fermentation medium (2.6g/L sodium citrate dihydrate, 2.52g/L potassium nitrate, 2.88g/L ammonium dihydrogen phosphate, 1.6g/L potassium dihydrogen phosphate, 0.2g/L magnesium sulfate heptahydrate, 0.1g/L calcium chloride dihydrate, 50g/L glucose; in an inoculum size of 5%), and culturing at 30 ℃ and 250rpm for 48 hours; after fermentation culture, a fermentation culture of the fungus is obtained.

2. Removing nucleic acid and dehydration treatment

Mixing the fermented culture of fungus with water, heating to 68 deg.C rapidly by steam heating, stirring for 40min, heating to 90 deg.C for 10min, centrifuging, dehydrating, and collecting thallus.

Example 2

1. fermentation culture

Inoculating the strain into PDA plate seed culture medium, and culturing at 30 deg.C for 48 hr to activate the strain. The activated strain was inoculated with an inoculating loop into a shake flask containing a seed medium (0.5g of sodium sulfate, 2.52g/L of potassium nitrate, 2.88g/L of ammonium dihydrogen phosphate, 2g/L of potassium dihydrogen phosphate, 0.2g/L of magnesium sulfate heptahydrate, 0.2g/L of calcium chloride dihydrate, 40g/L of glucose) and cultured at 30 ℃ and 250rpm for 30 hours.

Inoculating the mixture into a fermentation tank containing a fermentation medium (0.5g of sodium sulfate, 2.52g/L of potassium nitrate, 2.88g/L of ammonium dihydrogen phosphate, 2g/L of potassium dihydrogen phosphate, 0.2g/L of magnesium sulfate heptahydrate, 0.2g/L of calcium chloride dihydrate, 60g/L of glucose) according to an inoculation amount of 5%, and culturing at 30 ℃ and 250rpm for 36 h; after fermentation culture, a fermentation culture of the fungus is obtained.

2. Removing nucleic acid and dehydration treatment

Mixing the fermented culture of fungus with water, heating to 72 deg.C rapidly by steam heating, stirring for 30min, heating to 90 deg.C for 20min, centrifuging, dehydrating, and collecting thallus.

Example 3

1. fermentation culture

Inoculating the strain into PDA plate seed culture medium, and culturing at 30 deg.C for 48 hr to activate the strain. The activated strain was inoculated by inoculating loop to a shake flask containing a seed medium (2.6g/L sodium citrate dihydrate, 2.52g/L potassium nitrate, 5g/L ammonium sulfate, 1.6g/L potassium dihydrogen phosphate, 0.2g/L magnesium sulfate heptahydrate, 0.2g/L calcium chloride dihydrate, and 40g/L glucose) and cultured at 30 ℃ and 250rpm for 36 hours.

Inoculating the mixture to a fermenter containing a fermentation medium (2.6g/L sodium citrate dihydrate, 2.52g/L potassium nitrate, 2.88g/L ammonium dihydrogen phosphate, 1.6g/L potassium dihydrogen phosphate, 0.2g/L magnesium sulfate heptahydrate, 0.2g/L calcium chloride dihydrate, and 60g/L glucose) at an inoculum size of 5%, and culturing at 250rpm at 30 ℃ for 40 hours; after fermentation culture, a fermentation culture of the fungus is obtained.

2. Removing nucleic acid and dehydration treatment

Mixing the fermented culture of fungus with water, heating to 75 deg.C by steam heating, stirring for 20min, heating to 95 deg.C for 10min, centrifuging, dewatering, and collecting thallus.

Application example 1

The embodiment provides a meat substitute added with an edible mycelium processed product, which comprises the following specific steps:

(1) the processed edible mycelium of example 1 was collected.

(2) Soaking the soybean wiredrawing protein in warm water until no hard core exists inside, fishing out, centrifugally dewatering, putting into a chopper mixer, chopping, removing filaments, and taking out for later use.

(3) Putting 300 parts of edible mycelium processed products (by dry weight) after nucleic acid removal and centrifugation, chopped and shredded soybean wire-drawing protein (1000 parts by dry weight) and wheat protein (200 parts by dry weight) into a mixer, adding a proper amount of water, stirring, simultaneously adding 5 parts of beet red, 10 parts of salt, 4 parts of yeast extract, 2 parts of monosodium glutamate, 2 parts of spice, 60 parts of brewed soy sauce, 5 parts of white granulated sugar, 300 parts of corn oil, 15 parts of xanthan gum, 15 parts of methyl cellulose and 1.5 parts of beef essence, uniformly mixing, putting into a mold, pressing and molding, quickly freezing for 12 hours at-15 ℃, taking out, wrapping with tinfoil, and putting into an oven for baking for 60 minutes at 90 ℃ to mold.

Application example 2

(1) the processed edible mycelium of example 2 was collected.

(3) Placing 600 parts of edible mycelium processed products (calculated by dry weight) after washing and centrifuging by virtue of the nuclear acid, chopped and shredded soybean wire-drawing protein (calculated by dry weight, 300 parts) and wheat protein (calculated by dry weight, 300 parts) into a mixer, adding a proper amount of water, stirring, simultaneously adding 5 parts of monascus pigment, 10 parts of salt, 4 parts of yeast extract, 2 parts of monosodium glutamate, 2 parts of spice, 50 parts of brewed soy sauce, 8 parts of white granulated sugar, 200 parts of sunflower seed oil, 15 parts of xanthan gum, 15 parts of methyl cellulose and 1 part of beef essence, uniformly mixing, placing into a mold, pressing and molding, quickly freezing for 16h at-15 ℃, taking out, wrapping with tin foil, and placing into an oven for baking for 40min at 100 ℃ to mold.

Application example 3

(1) the processed edible mycelium of example 3 was collected.

(2) Soaking the wheat wiredrawing protein in warm water until no hard core exists inside, fishing out, centrifugally dewatering, putting into a chopping and mixing machine, chopping, removing the wire, and taking out for later use.

(3) Placing 800 parts of edible mycelium processed products (by dry weight) after nucleic acid removal and centrifugation and 200 parts of wheat protein (by dry weight) subjected to chopping and shredding into a mixer for stirring, simultaneously sequentially adding 3 parts of beet red, 6 parts of salt, 2 parts of yeast extract, 1.5 parts of monosodium glutamate, 1.5 parts of spice, 40 parts of brewed soy sauce, 4 parts of white granulated sugar, 160 parts of corn oil, 15 parts of xanthan gum, 15 parts of methyl cellulose and 1 part of beef essence, uniformly mixing, placing into a mold for compression molding, quickly freezing at-20 ℃ for 20h, taking out, packaging with tinfoil, and placing into an oven for baking at 100 ℃ for 40min for molding.

Application comparative example 1

And (3) replacing the processed edible mycelium product in the step (3) with equivalent amount of chopped and mixed soybean fiber-drawing protein subjected to fiber-splitting treatment, and processing to obtain a meat substitute without the processed edible mycelium product.

Test experiments:

1. the protein content of the processed edible mycelium of examples 1 to 3 was measured by Kjeldahl method: protein content ═ total nitrogen content X total nitrogen and protein scaling factor 6.25).

The content of nucleic acid in the processed product of the edible mycelium in the example 1-3 is determined by adopting an ammonium vanadium molybdate color development phosphorus determination method: the organic phosphorus content is the total phosphorus content — the inorganic phosphorus content, and the nucleic acid content is the organic phosphorus content X phosphorus and the nucleic acid conversion factor 11.

TABLE 1

As shown in table 1, the processed edible mycelia prepared in examples 1 to 3 all had a protein content of 40% or more and a nucleic acid content of 3% or less, which indicates that the processed edible mycelia prepared in the present disclosure has advantages of high protein content and low nucleic acid content, and is suitable for being used as a protein material in a meat substitute to partially or completely replace vegetable protein components.

2. Protein content comparison:

TABLE 2

	Protein content (%, w/w)
		Example 1	46.06
Example 2	49.75
		Example 3	52.70
Flower mushroom	21.80
		Dried mushroom	22.20
Lysimachia christinae Hance	26.50
		Fragrant message	22.50
Black flour mushroom	29.00
		Thick mushroom	21.30
Basswood flower mushroom	18.80

The present disclosure compares the processed product of edible mycelium with common 7 kinds of edible mushrooms (flower mushroom, dried mushroom, Lysimachia christinae Hance, Xiangxin, Hemiao mushroom, Thick mushroom, Tilia bassiana flower mushroom)^[4]) The protein content (in dry mass) is shown in table 2, and the protein content in 7 edible mushrooms is lower than 30%, wherein the protein content of the black mushroom alone can reach 29%, which is significantly lower than that of the edible mycelium processed product in the present disclosure.

3. Comparison of nucleic acid content

TABLE 3

	Nucleic acid content (%, w/w)
		Example 1	2.56
Example 2	2.11
		Example 3	2.24

The nucleic acid content of the processed edible mycelia in examples 1 to 3 is shown in Table 3. And fungi^[5]Saccharomyces cerevisiae^[6]Compared with the nucleic acid content (in dry mass), the nucleic acid content of the processed product of the edible mycelium in the disclosure is lower than 5%, and is lower than 3%, and is significantly lower than that of fungus^[5]Saccharomyces cerevisiae^[6]The content of nucleic acid is 7-10%, the risk of uric acid increase caused by nucleic acid degradation can be effectively reduced, and the edible safety is high.

4. Testing of nutritional, textural and flavor mouthfeel

The meat substitute of application examples 1 to 3, application comparative example 1 was tested:

the protein content detection of the nutritional indexes is performed with GB 5009.5-2016 standard, the amino acid content detection is performed with GB5009.124-2016 standard, the fat content detection is performed with GB 5009.6-2016 second method standard, the carbohydrate content detection is performed with GB/Z21922-2008 standard, and the dietary fiber content is performed with GB5009.88-2014 enzyme weight method standard.

Texture analysis the hardness, viscosity, elasticity and chewiness of the cooked meat substitute cut into small pieces were tested using a TMS-PRO food physical analyzer. Samples were texture profiled using a 75mm disc probe in the "double compression" mode. Measuring parameters: the compression ratio is 75%, the measuring speed is 1mm/s, the trigger force is 0.15N, and the interval time is 5 s.

And evaluating the flavor intensity by a grading method according to the value corresponding to the perception intensity. The scoring method can simultaneously evaluate the strength of one or more indexes of a plurality of products and the difference of the indexes. In the scoring method, the numerical scale used is equidistant. The characteristic aroma descriptors are combined with the characteristic flavor of the vegetable protein meat, and 5 indexes of beef aroma (characteristic aroma of beef), roasted meat aroma (characteristic aroma of roasted meat), beany flavor (peculiar bad smell of soybean), aftertaste (aftertaste left in the oral cavity after eating) and acceptability (acceptability of overall flavor) are selected as product evaluation indexes. The score was divided into 0-9 points according to the intensity of organoleptic properties, wherein 0-1 points are no sensation or very weak, 2 points: very weak, 3 points: is relatively weak; and 4, dividing: induction of steel, 5 points: medium; 6 min: strong, 7 points: strong, 8 points: very strong, 9 cents: is very strong.

And (3) testing results:

TABLE 4 Nutrition physicochemical index of meat substitute

TABLE 5 amino acid content of meat substitute

TABLE 6 flavor analysis results of meat substitute

Sample (I)	Fragrance of beef	Roast meat incense	Beany flavor	Aftertaste	Degree of acceptability
						Application comparative example 1	6.7	7.1	6.1	6.3	6.9
Application example 1	7.1	7.5	4.5	6.2	7.1
						Application example 2	7.6	7.8	2.9	6.4	7.9
Application example 3	8.1	8.6	0	6.5	8.1

Note: the score was divided into 0-9 points according to the intensity of organoleptic properties, wherein 0-1 points are no sensation or very weak, 2 points: very weak, 3 points: is relatively weak; and 4, dividing: induction of steel, 5 points: medium; 6 min: strong, 7 points: strong, 8 points: very strong, 9 cents: is very strong.

As can be seen from the data in tables 4 and 5, the replacement of vegetable protein with the edible mycelium processed product and the like in the present disclosure has comparable protein, fat, carbohydrate content, and significantly increased total dietary fiber content compared to meat substitutes prepared entirely with vegetable protein. It should be noted that, since the protein content per unit mass of plant protein is generally higher than that of fungal mycelium, if the plant protein is replaced by fungal mycelium to prepare a meat substitute, the protein content in the meat substitute is maintained by increasing the incorporation quality of fungal mycelium or additionally adding a protein supplement. The edible mycelium processed product disclosed by the disclosure can substitute vegetable protein in equal quality, so that the meat substitute with equivalent protein, fat and carbohydrate contents and increased total dietary fiber content can be obtained, and the edible mycelium processed product has the advantages of reducing the cost of the meat substitute and improving the nutritional value.

Further, as can be seen from the data in table 6, the meat substitute prepared from the processed edible mycelium and the vegetable protein in the present disclosure, by the synergistic effect of the two, can significantly improve the flavor of the meat substitute, improve the beef aroma, the roast meat aroma and the aftertaste, reduce the beany flavor, and improve the acceptability of the meat substitute. Among them, the meat substitute prepared in application example 3 had a beany flavor reduced to 0 and had the best flavor.

Further, as can be seen from the results of the hardness, elasticity, viscosity and chewability tests in fig. 1-4, the meat substitute of the present disclosure, which is prepared from edible mycelium processed product and vegetable protein, has moderate hardness and significantly improved elasticity, viscosity and chewability. In addition, the edible mycelium processed product for preparing the meat substitute does not need structural processes such as extrusion processing and the like, and the natural fiber structure of the edible mycelium processed product can be used for remarkably improving the chewiness of the meat substitute, thereby being beneficial to reducing the preparation cost and simplifying the preparation process.

Cited documents:

[3] wanghui, Chenrunchen, Sunwei, Dingqiang, Wanghongyan, 12 agaricus bisporus strain sporocarp nutrient components [ J ] at home and abroad, Guizhou agricultural science 2020,48(10):64-68.

[4] Comparison of main nutrient components of seven dry mushrooms with soluble sugar and electronic tongue analysis [ J ] edible fungi bulletin 2015(01) 65-71.

[5]Nutrition-Single cell protein,twenty years later.Proceedings from First Biointernational Conference.2003.

[6] Zhaowei, Wangqiaobi, Zhouqiqiong, research on related nutritional functional components of saccharomyces cerevisiae and application progress [ J ] brewing in China, 2015,34(06):15-18.

All technical features disclosed in the present specification may be combined in any combination. Each feature disclosed in this specification may be replaced by an alternative feature serving the same, equivalent, or similar purpose. Thus, unless expressly stated otherwise, each feature disclosed is one example only of a generic series of equivalent or similar features.

Furthermore, from the foregoing description, one skilled in the art can readily appreciate the key features of the disclosure from the present disclosure, that numerous modifications can be made to adapt the invention to various usages and conditions without departing from the spirit and scope of the disclosure, and therefore, such modifications are intended to fall within the scope of the appended claims.

Claims

1. An edible mycelium processed product, wherein the content of nucleic acid in the edible mycelium processed product is less than 5 percent and the content of protein is more than 40 percent based on the dry mass of the edible mycelium processed product;

2. The edible mycelium processed product according to claim 1, wherein the edible mycelium processed product is derived from a fungus of the genus fusarium;

3. Use of processed edible mycelium according to claim 1 or 2 for the preparation of a meat substitute.

4. A meat substitute, wherein the protein source of said meat substitute comprises: the processed edible mycelium according to claim 1 or 2;

5. The meat substitute according to claim 4, wherein said processed edible mycelium product is an edible mycelium product which has not been subjected to a texturing process.

6. The meat substitute of claim 4, wherein said meat substitute is prepared from a source further comprising food additives including non-animal derived fats, colors, flavors, food binders, and flavorants;

7. a method for preparing a meat substitute, wherein the method comprises the following steps:

8. The method of claim 7, wherein the flavor modulation is reduced beany flavor compared to a meat substitute without added edible mycelium preparation.

9. The production method according to claim 7 or 8, wherein the step of nucleic acid removal and dehydration treatment comprises: taking a fermentation culture of the fungus, removing nucleic acid, and centrifugally dewatering to obtain an edible mycelium processed product;

10. The method according to any one of claims 7 to 9, wherein the vegetable protein is an extruded structured vegetable protein, and the extruded structured vegetable protein is soaked, dehydrated, devillicate, and then mixed with the processed edible mycelium.

11. The preparation method according to any one of claims 7 to 10, wherein the non-animal source fat, pigment, seasoning, food binder and edible essence are further added after the vegetable protein is mixed with the processed edible mycelium product to obtain a mixture, and the mixture is subjected to quick freezing treatment and steaming-baking curing treatment to obtain the flavor-adjusted meat substitute;