CN115568484A - Application of edible mycelium protein in baked product - Google Patents
Application of edible mycelium protein in baked product Download PDFInfo
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- CN115568484A CN115568484A CN202211198818.XA CN202211198818A CN115568484A CN 115568484 A CN115568484 A CN 115568484A CN 202211198818 A CN202211198818 A CN 202211198818A CN 115568484 A CN115568484 A CN 115568484A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/008—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from microorganisms
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/37—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/77—Fusarium
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
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- Mycology (AREA)
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- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Botany (AREA)
- Polymers & Plastics (AREA)
- General Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Gastroenterology & Hepatology (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses an application of edible mycelium protein in a baked product. The baked product relates to a strain for producing protein, the strain has abundant available substrates, the protein and cellulose content in the mycelium obtained by fermentation is very high, the amino acid types are complete, and the baked product has wide application value. The energy bar prepared by using the edible mycelium protein has the advantages of low energy and carbohydrate content, high protein content and dietary fiber content, low sugar content, no trans-fatty acid, rich taste and unique flavor, and can meet the requirements of body-building people and weight-losing people as a novel meal-replacing food.
Description
Technical Field
The invention belongs to the technical field of fungus and food processing, and particularly relates to an application of edible mycelium protein in a baked product, a series of baked products such as energy bars, waffles, cakes, bread and biscuits prepared by using the edible mycelium protein to replace traditional grain flour, and a processing method thereof.
Background
Food is indispensable for human survival, and the balance of food is crucial to human health. With the development of society and science, people's consumption concept of food has changed greatly, and the demand for food has also turned from basic ' guarantee supply ' to ' nutrition and health '. Achieving this goal, however, faces significant challenges. By 2050, the estimated population will increase by about 20 billion, while the available agricultural land will only increase by 2%, eventually covering 40% of the total land area. The method simply depends on traditional agriculture and cannot meet the huge challenges in the future, and a new method is needed to improve the agricultural productivity and ensure the grain safety.
With the application of synthetic biology, the traditional mode of food production depending on agriculture and animal husbandry is possible to be changed and improved. Synthetic biology is not only an important technology for solving the problems of food safety and nutrition, but also an important method for overcoming the problem of unsustainability of the traditional food technology. Synthetic biology can improve traditional food production and manufacturing; improving food nutrition or adding new functions; improving the production mode of the traditional fermented food. The synthetic biology driven food industry has the potential to address the challenges of sustainable food supply in the future, while the development of new food materials using synthetic biology is imperative.
CN 112226373B discloses a preparation method of a strain capable of producing protein, and edible mycelium protein is obtained. The edible mycelium protein is used as a raw material to replace the traditional cereal powder to prepare a series of baked products (energy bars, waffles, cakes, bread and biscuits) with low calorie, high protein and high dietary fiber, so that the calorie content of the baked products is effectively reduced, and the contents of the protein and the dietary fiber are improved.
Disclosure of Invention
In view of the technical problems in the prior art, for example, baked products prepared from cereal flour such as nut flour, wheat flour, oat flour and the like have high energy and low protein and dietary fiber content, and other exogenous additives are needed to improve the nutritional value of the baked products, and the baked products face the problems of adverse effects on the environment caused by traditional agriculture and the like. Therefore, the edible mycelium protein provided by the invention has high protein content and high essential amino acid content, can be used for preparing baked products by replacing part or all of cereal powder with the edible mycelium protein, can effectively reduce the energy of the baked products, improves the content of protein and dietary fiber, can be used as meal replacement food, and has the potential of large-scale industrial application.
The invention provides edible mycelium protein, wherein the content of nucleic acid in the edible mycelium protein is less than 5 percent and the content of protein is not less than 40 percent based on the dry mass of the edible mycelium protein.
The content of essential amino acids in the edible mycelium protein is more than 35 percent based on the total mass of the protein in the edible mycelium protein.
According to some embodiments of the invention, the edible mycelium protein comprises nucleic acid in an amount of less than 3% and protein in an amount of 40-80% by dry mass of the edible mycelium protein.
According to some embodiments of the invention, the edible mycelium protein is derived from a fungus of the genus fusarium.
Preferably, the Fusarium fungus is Fusarium (Fusarium venenatum) TB01 with the preservation number of CGMCC No.20740 as described in CN 112226373A.
In some preferred embodiments, the present invention produces edible mycelial proteins from a fermentation culture of Fusarium (Fusarium venenatum) having a accession number of CGMCC NO.20740 as described in CN 112226373B.
The culture conditions of the above-mentioned fungal fermentation culture may be any fermentation culture conditions that can be carried out in the culture of microorganisms, as long as the desired protein content and nucleic acid content of the edible mycelium protein can be obtained.
Further, the edible mycelium processed product is mycelium protein produced by utilizing the fusarium TB01.
The method for producing the mycelium protein by using the fusarium TB01 comprises the following steps: and (2) fermenting the fusarium to produce hyphal protein, wherein a nitrogen source of a fermentation medium of the fusarium is an inorganic nitrogen source or an organic nitrogen source.
In some embodiments, the inorganic nitrogen source is urea, or (NH 4) 2 SO 4 Or the organic nitrogen source is peptone, yeast powder or bean cake powder. More preferably, a collagen peptide, a whey protein peptide, or a whey protein-optimized nitrogen source is added to the fermentation medium of fusarium. More preferably, the collagen peptide, whey protein peptide, or whey protein is added to the medium in an amount of 0.5g/L to 2g/L, and more preferably in an amount of 1g/L.
In other embodiments, the organic nitrogen source is collagen produced from skins or bones of pigs, cattle, sheep, and aquatic leftovers by enzymolysis. Wherein, the aquatic leftovers are preferably fish skin, fish scales or fish bones.
In other embodiments, the organic nitrogen source is a whey by-product formed from the production of cheese or casein.
The invention further provides a preparation method of the edible mycelium protein.
The preparation method of the edible mycelium protein provided by the invention comprises the following steps: taking a fermentation culture of the fungus, removing nucleic acid, and dehydrating to obtain edible mycelium protein; wherein the content of nucleic acid in the edible mycelium protein is less than 5 percent and the content of protein is more than 40 percent based on the dry mass of the edible mycelium protein; the content of essential amino acids in the edible mycelium protein is more than 35% by total mass of the protein.
In the above preparation method, the step of removing nucleic acid and dehydrating comprises: taking a fermentation culture of the fungus, removing nucleic acid, and centrifugally dewatering to obtain edible mycelium protein;
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 ℃.
The invention also provides application of the edible mycelium protein.
The application of the edible mycelium protein provided by the invention is the application of the edible mycelium protein as a grain substitute in preparing baked products.
The grain substitute can be used to prepare baked products as meal replacement.
The baked products include a range of baked products such as energy bars, waffles, cakes, bread, and cookies.
The invention also provides a baked product.
The invention provides a baked product, which is prepared from raw materials including protein raw materials, wherein the protein raw materials comprise: said edible mycelium protein (i.e., a grain substitute); the edible mycelium protein accounts for 10-50% of the total mass of the dry materials in the preparation raw materials.
Optionally, the preparation feedstock further comprises cereal flour.
Optionally, the cereal flour comprises one or a combination of two or more of wheat flour, oat flour, yam flour, potato flour, sweet potato flour, purple potato flour, taro flour, and the like.
The baked products include a range of baked products such as energy bars, waffles, cakes, bread, and cookies.
In some embodiments, the grain substitute and baked product according to the invention, wherein the edible mycelium protein is an edible mycelium protein that has not been subjected to a structuring process. The structural process treatment refers to processes for modifying protein structures such as extrusion treatment, shearing treatment, electrostatic spinning treatment and the like, and mycelia which are not subjected to the structural process treatment can maintain natural mycelium configurations. The edible mycelium protein 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, the cereal substitute and the baked product according to the present invention further comprise honey, vegetable oil, butter, sugar, yeast, milk, fruit and vegetable powder, food additives, and the like.
Optionally, the vegetable oil 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. In particular, soybean oil is added and the product is baked at 180 ℃, so that the trans-fatty acid is not generated.
Optionally, the fruit and vegetable powder comprises: green tea powder, strawberry powder, cocoa powder, cheese powder, yoghurt powder, coffee powder, coconut powder, mango powder, pumpkin powder, purple sweet potato powder, dragon fruit powder and spinach powder.
Optionally, the food additive comprises potassium metabisulfite, sodium sulfite, sodium bisulfite, sodium hyposulfite, and the like.
Preferably, the mass ratio of the cereal flour to the edible mycelium protein may be (1.2-1:1), the mass ratio of the honey to the edible mycelium protein may be (0.1.
According to one embodiment of the invention, the baked product is an energy bar; in the raw materials for preparing the energy bar, the mass ratio of oat flour to edible mycelium protein is (1:1), the mass ratio of honey to edible mycelium protein is (0.2.
According to one embodiment of the invention, the baked product is a wafer prepared from raw materials comprising: edible mycelium protein, wheat flour, egg, vegetable oil and water; wherein the edible mycelium protein and the wheat flour form a dry material, the mass ratio of the wheat flour to the mycelium protein is (1:1), the mass ratio of the egg to the dry material is (1:2), the mass ratio of the vegetable oil to the dry material is (1:4), and the mass ratio of the water to the dry material is (1:6);
according to one embodiment of the invention, the baked product is a cake, and the preparation raw material of the cake comprises: edible mycelium protein, low gluten wheat flour, egg, milk, sugar powder, vegetable oil, cocoa powder, baking powder; wherein the edible mycelium protein and the low gluten wheat flour constitute dry materials, the mass ratio of the low gluten wheat flour to the edible mycelium protein is (1:1), the mass ratio of the eggs to the dry materials is (1:2), the mass ratio of the milk to the dry materials is (1;
according to one embodiment of the invention, the baked product is bread, the bread being prepared from the ingredients comprising: edible mycelium protein, high gluten wheat flour, milk, yeast and salt, wherein the edible mycelium protein and the high gluten wheat flour form a dry material,
the mass ratio of the high gluten wheat flour to the mycelium protein is (1:1), the mass ratio of the milk to the dry materials is (1;
according to one embodiment of the invention, the baked product is a biscuit, and the preparation raw material of the biscuit comprises: edible mycelium protein, low gluten wheat flour, butter, and sugar powder; the edible mycelium protein and the low gluten wheat flour form a dry material, the mass ratio of the low gluten wheat flour to the edible mycelium protein is (1:1), the mass ratio of the butter to the dry material is (1:3), the mass ratio of the powdered sugar to the dry material is (1:4), and the mass ratio of the powdered sugar to the dry material is (1:4).
The invention provides a preparation method of a grain substitute, which is simple and easy to operate, the raw material source of edible mycelium protein is rich, the method is suitable for large-scale fermentation preparation, and the prepared grain substitute has low energy and carbohydrate content, high protein content and dietary fiber content, low sugar content, no trans-fatty acid, good flavor and mouthfeel and high nutritional value. As a novel meal replacement food, the health food can meet the requirements of body-building people and weight-losing people.
Drawings
FIG. 1 shows a sample plot of a nut energy bar of application example 1.
Figure 2 shows a sample plot of a strawberry energy bar in application example 2.
Fig. 3 shows a sample diagram of the mango energy bar in application example 3.
FIG. 4 shows a sample of the wafer of application example 4.
Fig. 5 shows a sample of the cake in application example 5.
Fig. 6 shows a sample graph of the bread in application example 6.
Figure 7 shows a sample graph of the biscuit in application example 7.
Detailed Description
The words "a" or "an" when used in conjunction with the term "comprising" in the claims and/or the specification may mean "one", but may 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.
Cereal substitute
The invention provides a novel raw material for replacing traditional cereal products in baked products, which comprises a novel edible mycelium protein.
The novel raw materials are used for replacing traditional grain products, the land utilization efficiency can be effectively improved, water resources are saved, pesticide and chemical fertilizer are avoided, and the novel corn-based ecological fertilizer plays an important role in ecological and environmental protection.
And the edible hypha protein is used for replacing grain products, so that the problems of chronic diseases such as hypertension, diabetes, obesity and the like caused by excessive intake of grain foods can be solved.
The grain substitute of the invention selects edible mycelium protein with protein content of more than 40% and nucleic acid content of less than 5% as raw material for preparing baked product. The edible mycelium protein has high protein content and low nucleic acid content, avoids the generation of overhigh uric acid and reduces the hidden health trouble. The edible mycelium protein has high content of essential amino acid and rich nutritive value. Therefore, the grain substitute of the present invention can use edible mycelium protein alone, or edible mycelium protein in combination with other grain products as raw material, without adding other protein supplement components.
In some embodiments, the present invention provides an edible mycelium protein produced from a fermentation culture of a fusarium fungus that results in an edible mycelium protein 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 more than 35% by mass of the total mass of the protein in the edible mycelium protein.
In some preferred embodiments, the present invention produces edible mycelial proteins from a fermentation culture of Fusarium (Fusarium venenatum) having a accession number of CGMCC NO.20740 as described in CN 112226373B.
In some embodiments, the culture conditions for the fungal fermentation culture may be any fermentation culture conditions that can be performed in the culture of microorganisms, so long as the desired protein content, as well as the nucleic acid content of the edible mycelium protein, is obtained.
In some embodiments, the cereal flour in the baked product comprises one or more combinations of wheat flour, oat flour, yam flour, potato flour, sweet potato flour, and purple potato flour. One or more of wheat flour, oat flour, yam flour, potato flour, sweet potato flour and purple potato flour are mixed with the edible mycelium protein according to different proportions to be used as raw materials of the baked product, so that the nutritional value of the baked product can be effectively improved.
In some embodiments, the grain flour is pre-treated by adding a proper amount of warm water in advance, so that the addition amount of the grain flour in the baked product can be increased, and the mouthfeel of the baked product is improved.
In some embodiments, the quality and taste of the baked product is enhanced by the addition of sweeteners and binders.
In some embodiments, emulsification is performed by the addition of vegetable oils, including one or a combination of two or more of corn oil, sunflower oil, soybean oil, rapeseed oil, peanut oil, palm oil, and coconut oil. In particular, soybean oil is added and the product is baked at 180 ℃, so that the trans-fatty acid is not generated.
In some embodiments, the color and taste of the baked product are increased by adding fruit and vegetable powder, including one or more of matcha powder, strawberry powder, cocoa powder, cheese powder, yogurt powder, coffee powder, coconut powder, mango powder, pumpkin powder, purple sweet potato powder, dragon fruit powder and spinach powder.
In some embodiments, the coating is added to increase the mouthfeel of the baked product and ensure that it does not break easily during transportation, including dark or white chocolate, and the like.
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
The present disclosure provides a method of processing a low calorie, high protein, high dietary fiber meal replacement energy bar, wherein the processing method comprises the steps of:
(1) Adding a proper amount of warm water into grain powder, stirring, and fully mixing with edible mycelium protein (grain powder: edible mycelium protein =1,w/w;
(2) Adding honey water (50% by mass) into the mixture, kneading and molding (honey: edible mycelium protein = 0.1;
(3) Adding soybean oil into the molded sample, emulsifying, and placing into a mold (soybean oil: edible mycelium protein = 0.2;
(4) And (4) putting the mould into an oven, and baking at 160 ℃ for 25min by using a vertical fire to obtain the novel energy bar inner blank.
Test experiments:
1. the moisture content of the embryos in the energy bars was measured using GB 5009.3-2016.
2. The ash content of the energy bar inner embryo was determined using GB 5009.4-2016.
3. The protein content of the embryos in the energy rods was measured using GB 5009.5-2016, with a nitrogen-converted protein coefficient of 6.25.
4. The fat content of the inner embryo of the energy bar was determined using GB 5009.6-2016.
5. The total dietary fiber of the embryos in the energy bars was determined using the GB 5009.88-2014 enzyme gravimetric method.
6. The trans-fatty acid content of the embryos in the energy bars was determined using GB 5009.257-2016.
7. And calculating to obtain the energy and the carbohydrate content of the embryo in the energy bar. The results are shown in Table 1.
Table 1:
| detecting items | Unit of | The result of the detection |
| Moisture content | g/100g | 43.1 |
| Ash content | g/100g | 1.2 |
| (Energy) | KJ/100g | 1059 |
| Carbohydrate compound | g/100g | 17.7 |
| Protein | g/100g | 13.4 |
| Fat | g/100g | 11.5 |
| Total dietary fiber | g/100g | 13.1 |
| Sum of trans fatty acids | ％(w/w) | ND |
Note: ND = not detected.
As shown in Table 1, the utilization of edible mycelium protein instead of 50% oat flour reduced the energy of the embryo in the energy bar, increased the protein content and dietary fiber content, and increased satiety while providing rich nutritional value.
8. The quality characteristics of the inner embryo of the energy rod are measured by adopting a TA-XT2i texture analyzer, the pressing speed of an HDP/DSK probe is 0.5mm/s, and the distance is 15mm. The results are shown in Table 2.
Table 2:
| cohesion property | Elasticity | Tackiness of adhesives | Chewiness of the product |
| 0.74±0.05 | 0.28±0.02 | 0.52±0.03 | 0.15±0.01 |
9. The color of the embryo in the energy bar was measured using a colorimeter.
TABLE 3
| L* | a* | b* |
| 68.4±0.2 | 4.3±0.1 | 19.4±0.3 |
Example 2
(1) The edible mycelium protein was uniformly mixed with strawberry powder to obtain a dry matter mixture (edible mycelium protein: strawberry powder = 1.
(2) Adding a proper amount of warm water into grain powder (grain powder: edible mycelium protein =1,w/w), stirring, and fully mixing with the dry material mixture;
(3) Adding a proper amount of honey water (with the mass concentration of 50%) into the mixture, kneading and molding (honey: edible mycelium protein = 0.2;
(4) Adding a proper amount of soybean oil into the molded sample, emulsifying, and putting into a mold (soybean oil: edible mycelium protein = 0.1;
(5) Putting the mould into an oven, baking at 160 ℃ for 25min to obtain a novel energy bar inner blank;
(6) Melting 100% of dark chocolate in water, wrapping the energy bar inner blank, and refrigerating in a refrigerator.
Example 3
(1) The edible hyphal protein was mixed well with mango powder to give a dry mix (edible mycelium protein: mango powder =1, 0.1, w/w.
(2) Adding a proper amount of warm water into grain powder (grain powder: edible mycelium protein =1,w/w), stirring, and fully mixing with the dry material mixture;
(3) Adding a proper amount of honey water (with the mass concentration of 50%) into the mixture, kneading and molding (honey: edible mycelium protein = 0.1;
(4) Adding a proper amount of soybean oil into the molded sample, emulsifying, and putting into a mold (soybean oil: edible mycelium protein = 0.1;
(5) Putting the mould into an oven, baking at 160 ℃ for 25min to obtain a novel energy bar inner blank;
(6) Melting 100% of dark chocolate in water, wrapping the energy bar inner blank, and refrigerating in a refrigerator.
Example 4
The disclosure provides a processing method for preparing waffles by using mycelium proteins, wherein the processing method comprises the following steps:
(1) The edible mycelium protein was uniformly mixed with wheat flour to obtain a dry matter mixture (edible mycelium protein: wheat flour =1,w/w.
(2) Adding a proper amount of eggs, milk and vegetable oil into the mixed dry materials, and fully stirring into paste; wherein the mass ratio of the eggs to the dry materials is (1:2), the mass ratio of the vegetable oil to the dry materials is (1:4), and the mass ratio of the milk to the dry materials is (1:6);
(3) Putting the mixed paste into a waffle machine for heating and forming;
(4) Cooling the formed wafer to room temperature and then measuring;
(5) The quality characteristics of the waffle are measured by a TA-XT2i texture analyzer, the speed of a P50 probe before pressing, the speed of the probe after pressing, the speed of the probe before pressing, the speed of the probe after pressing, and the pressing ratio of the probe before pressing, the speed of the probe after pressing, the speed of the probe before pressing, the speed of the probe after pressing, and the speed of the probe after pressing are 30 percent. The results are shown in Table 3.
Table 3:
| hardness of | Cohesion property | Elasticity | Adhesiveness | Chewiness of the product |
| 10.95±0.17 | 0.81±0.01 | 1.09±0.11 | 8.85±0.19 | 9.64±0.80 |
(6) The color of the waffle inner embryo was measured using a colorimeter. The results are shown in Table 4.
TABLE 4
| L* | a* | b* |
| 68.5±0.6 | 1.5±0.1 | 32.0±1.1 |
Example 5
The present disclosure provides a processing method for preparing cupcake by using edible mycelium protein, wherein the processing method comprises the following steps:
(1) Pouring appropriate amount of egg, milk, white sugar and vegetable oil into a big bowl, and stirring uniformly to an emulsified state.
(2) Mixing low gluten flour, edible mycelium protein and baking powder, sieving, and stirring wet materials; wherein the edible mycelium proteins and the low gluten wheat flour constitute dry materials, the mass ratio of the low gluten wheat flour to the edible mycelium proteins is (1:1), the mass ratio of the eggs to the dry materials is (1:2), the mass ratio of the milk to the dry materials is (1.5), the mass ratio of the sugar powder to the dry materials is (1:3), the mass ratio of the vegetable oil to the dry materials is (1:2), and the mass ratio of the baking powder to the dry materials is (1;
(3) Sieving cocoa powder into the mixture, pouring into a paper cup, and filling eight parts of the mixture; the mass ratio of the cocoa powder to the dry materials is (1;
(4) Preheating the oven with the upper and lower fire at 175 deg.C for 5-10min, baking for 20min, cooling to room temperature, and measuring;
(5) The quality characteristics of the cupcakes are measured by adopting a TA-XT2i texture analyzer, the speed of the P50 probe before, during and after pressing is 1mm/s, and the pressing ratio is 30%. The results are shown in Table 5.
Table 5:
| hardness of | Cohesion property | Elasticity | Adhesiveness of the resin | Chewiness of the product |
| 10.95±0.17 | 0.81±0.01 | 1.09±0.11 | 8.85±0.19 | 9.64±0.80 |
(6) And (4) measuring the color of the inner blank of the cupcake by adopting a colorimeter. The results are shown in Table 6.
TABLE 6
| L* | a* | b* |
| 68.5±0.6 | 1.5±0.1 | 32.0±1.1 |
Example 6
The present disclosure provides a processing method for preparing bread by using mycelium protein, wherein the processing method comprises the following steps:
(1) Uniformly mixing a proper amount of strong flour, mycelium protein and yeast; wherein the edible mycelium protein and the high gluten wheat flour form a dry material, the mass ratio of the high gluten wheat flour to the mycelium protein is (1:1), and the mass ratio of the yeast to the dry material is (1;
(2) Adding a proper amount of milk into the mixed dry materials, kneading into dough, and fermenting in a fermentation box at 37 ℃ for about one hour; the mass ratio of the milk to the dry materials is (1
(3) Taking out the proofed dough, performing secondary proofing after dough kneading and exhausting, wherein the proofness is twice as large;
(4) Baking at 170 deg.C for 5-10min, cooling to room temperature after baking for 30min, and measuring;
(5) The quality characteristics of the bread are measured by a TA-XT2i texture analyzer, the speed of the P50 probe before pressing, the speed of the probe after pressing, and the pressing ratio of the probe before pressing, the speed of the probe after pressing, and the speed of the probe after pressing are 1mm/s and 30 percent. The results are shown in Table 7.
Table 7:
| hardness of | Cohesion property | Elasticity | Adhesiveness of the resin | Chewiness of the product |
| 6.59±0.48 | 0.77±0.01 | 0.95±0.14 | 5.09±0.30 | 4.89±1.00 |
(6) The color of the bread was measured using a colorimeter. The results are shown in Table 8.
TABLE 8
| L* | a* | b* |
| 77.8±0.2 | 3.0±0.1 | 19.6±0.3 |
Example 7
The present disclosure provides a processing method for preparing biscuits by using mycelium proteins, wherein the processing method comprises the following steps:
(1) Softening a proper amount of butter, adding sugar powder, and uniformly stirring;
(2) Uniformly mixing the low-gluten flour and the hypha protein, screening the mixture into wet materials, and kneading the mixture into dough; wherein the edible mycelium proteins and the low gluten wheat flour form a dry material, the mass ratio of the low gluten wheat flour to the mycelium proteins is (1:1), the mass ratio of the butter to the dry material is (1:3), the mass ratio of the powdered sugar to the dry material is (1:4), and the mass ratio of the powdered sugar to the dry material is (1:4);
(3) Putting the dough into a fresh-keeping bag, after proofing for 20min, rolling into a dough sheet with the thickness of 5mm, pressing by using a die, and putting into a baking tray;
(4) Preheating the oven with 170 deg.C, baking for 15min, cooling to room temperature, and measuring;
(5) The quality characteristics of the biscuits are measured by adopting a TA-XT2i texture analyzer, the pressing speed of an HDP/DSK probe is 0.5mm/s, and the distance is 15mm. The results are shown in Table 9.
Table 9:
| hardness of | Cohesion property | Elasticity | Adhesiveness | Chewiness of the product |
| 5.74±0.10 | 1.30±0.05 | 0.25±0.02 | 7.46±0.40 | 1.89±0.26 |
(6) And measuring the color of the biscuit by using a colorimeter. The results are shown in Table 10.
Watch 10
| L* | a* | b* |
| 77.6±0.6 | 4.6±0.3 | 31.7±1.8 |
Examples 1-7 all had better appearance, flavor and mouthfeel characteristics.
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 (10)
1. Use of edible mycelium protein as a cereal substitute or in the preparation of a baked product;
wherein, the edible mycelium protein contains nucleic acid less than 5% and protein not less than 40% by dry mass.
The content of essential amino acids in the edible mycelium protein is more than 35% by total mass of the protein.
2. Use according to claim 1, characterized in that: the edible mycelium protein is derived from a fungus of the genus Fusarium; preferably, the edible mycelium protein is derived from Fusarium (Fusarium venenatum) with a collection number of CGMCC No. 20740;
alternatively, the grain substitute is used to prepare a baked product as a meal replacement.
3. A baked product whose preparation raw materials include a protein raw material, wherein the protein raw material includes: an edible mycelium protein as claimed in claim 1 or 2; the edible mycelium protein accounts for 10-50% of the total mass of the dry materials in the preparation raw materials.
4. Baked product according to claim 3, characterized in that: the preparation raw materials also comprise grain powder;
the cereal powder comprises one or more of wheat flour, oat flour, yam flour, potato flour, sweet potato flour, purple potato flour and taro flour.
5. Baked product according to claim 3 or 4, characterized in that: the preparation raw materials also comprise honey, butter, vegetable oil, sugar powder, eggs, yeast, salt, fruit and vegetable powder, cocoa powder, cheese powder and food additives.
6. Baked product according to claim 5, characterized in that:
the vegetable oil comprises one or more of corn oil, sunflower seed oil, soybean oil, rapeseed oil, peanut oil, palm oil and coconut oil;
the fruit and vegetable powder comprises: matcha powder, strawberry powder, cocoa powder, cheese powder, yoghurt powder, coffee powder, coconut powder, mango powder, pumpkin powder, purple sweet potato powder, dragon fruit powder or spinach powder;
the food additive comprises potassium metabisulfite, sodium sulfite, sodium bisulfite or sodium hyposulfite.
7. Baked product according to any of claims 3-6, characterized in that: the baked goods include energy bars, waffles, cakes, bread, and cookies.
8. Baked product according to claim 7, characterized in that:
the baked product is an energy bar, and the energy bar is prepared from the following raw materials: edible mycelium protein, oat flour, honey, vegetable oil and fruit and vegetable powder; wherein the mass ratio of the oat flour to the edible mycelium protein is (1:1), the mass ratio of the honey to the edible mycelium protein is (0.2;
the baked product is a wafer, and the wafer is prepared from the following raw materials: edible mycelium protein, wheat flour, egg, vegetable oil, and milk; wherein the edible mycelium protein and the wheat flour form a dry material, the mass ratio of the wheat flour to the mycelium protein is (1:1), the mass ratio of the egg to the dry material is (1:2), the mass ratio of the vegetable oil to the dry material is (1:4), and the mass ratio of the milk to the dry material is (1:6);
the baked product is a cake, and the preparation raw materials of the cake comprise: edible mycelium protein, low gluten wheat flour, egg, milk, sugar powder, vegetable oil, cocoa powder, baking powder; wherein the edible mycelium protein and the low gluten wheat flour constitute dry materials, the mass ratio of the low gluten wheat flour to the edible mycelium protein is (1:1), the mass ratio of the eggs to the dry materials is (1:2), the mass ratio of the milk to the dry materials is (1;
the baked product is bread, and the bread is prepared from the following raw materials: edible mycelium protein, high gluten wheat flour, milk, yeast and salt, wherein the edible mycelium protein and the high gluten wheat flour form a dry material,
the mass ratio of the high gluten wheat flour to the mycelium protein is (1:1), the mass ratio of the milk to the dry materials is (1;
the baked product is a biscuit, and the preparation raw materials of the biscuit comprise: edible mycelium protein, low gluten wheat flour, butter, sugar powder, and egg; the edible mycelium protein and the low gluten wheat flour form a dry material, the mass ratio of the low gluten wheat flour to the edible mycelium protein is (1:1), the mass ratio of the butter to the dry material is (1:3), the mass ratio of the powdered sugar to the dry material is (1:4), and the mass ratio of the powdered sugar to the dry material is (1:4).
9. A method of preparing a baked product according to claim 7 or 8,
(one) the baked product is an energy bar, and the preparation method of the energy bar comprises the following steps:
(a1) Mixing edible mycelium protein, fruit and vegetable powder and food additive to obtain dry material mixture;
(b1) Adding a proper amount of warm water into the cereal powder, stirring and fully mixing with the dry material mixture;
(c1) Adding honey water into the mixture obtained in the step (b 1) to knead and form;
(d1) Adding the molded sample into soybean oil for emulsification, and then putting the sample into a mold;
(e1) Baking the mold in an oven to obtain a fermented protein stick inner blank;
(II) the baked product is a wafer, and the preparation method of the wafer comprises the following steps:
(a2) Uniformly mixing edible mycelium protein and wheat flour to obtain a dry material mixture;
(b2) Adding a proper amount of eggs, milk and vegetable oil into the mixed dry materials, and fully stirring into paste;
(c2) Putting the mixed paste into a waffle machine for heating and forming;
(d2) Cooling the formed wafer to room temperature;
(III) the baked product is a cake, and the preparation method of the cake comprises the following steps:
(a3) Pouring appropriate amount of egg, milk, white sugar and vegetable oil into a big bowl, and stirring uniformly to an emulsified state.
(b3) Mixing low gluten flour, edible mycelium protein and baking powder, sieving, and stirring wet materials;
(c3) Sieving cocoa powder into the mixture, pouring into a paper cup, and filling eight parts of the mixture;
(d3) Preheating the oven with low temperature of 175 deg.C for 5-10min, baking for 20min, and cooling to room temperature;
(IV) the baked product is bread, and the preparation method of the bread comprises the following steps:
(a4) Uniformly mixing a proper amount of strong flour, mycelium protein and yeast;
(b4) Adding a proper amount of milk into the mixed dry materials, kneading into dough, and fermenting for one hour in a fermenting box at 37 ℃;
(c4) Taking out the proofed dough, performing secondary proofing after dough kneading and exhausting, wherein the proofness is twice as large;
(d4) The oven is heated to 170 deg.C, preheated for 5-10min, baked for 30min, and cooled to room temperature.
(V) the baked product is a biscuit, and the preparation method of the biscuit comprises the following steps:
(a5) Softening a proper amount of butter, adding sugar powder, and uniformly stirring;
(b5) Adding appropriate amount of egg liquid, adding a little for multiple times, and stirring;
(c5) Uniformly mixing the low-gluten flour with the hypha protein (the low-gluten flour: the hypha protein = 1:1), screening the mixture into wet materials, and kneading the wet materials into dough;
(d5) Putting the dough into a fresh-keeping bag, after proofing for 20min, rolling into a dough sheet with the thickness of 5mm, pressing by using a die, and putting into a baking tray;
(e5) The oven is heated to 170 deg.C, preheated for 5-10min, baked for 15min, and cooled to room temperature.
10. The method of claim 9, wherein: the preparation method of the energy bar also comprises the step of coating a coating on the surface of the inner embryo of the protein bar; the coating comprises dark chocolate or white chocolate;
in the step (c), the mass concentration of the honey in the honey water is 50%;
in the step (e), the roasting conditions are as follows: baking at 120-160 deg.C for 25-40min.
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| WO2020154634A1 (en) * | 2019-01-24 | 2020-07-30 | Mycotechnology, Inc. | Methods for the production and use of myceliated amino acid-supplemented food compositions |
| CN112638391A (en) * | 2018-06-08 | 2021-04-09 | 能值股份有限公司 | Method for growing fungal mycelia and forming edible products therefrom |
| CN113412932A (en) * | 2021-06-08 | 2021-09-21 | 中国科学院天津工业生物技术研究所 | Processing method and application of edible hypha protein |
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| RU2116730C1 (en) * | 1996-06-25 | 1998-08-10 | Санкт-Петербургская государственная академия холода и пищевых технологий | Method for preparation of wheat sponge bread |
| CN105994550A (en) * | 2016-08-10 | 2016-10-12 | 翔天农业开发集团股份有限公司 | Hericium mycelium biscuits and making method thereof |
| CN112638391A (en) * | 2018-06-08 | 2021-04-09 | 能值股份有限公司 | Method for growing fungal mycelia and forming edible products therefrom |
| WO2020154634A1 (en) * | 2019-01-24 | 2020-07-30 | Mycotechnology, Inc. | Methods for the production and use of myceliated amino acid-supplemented food compositions |
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| WO2024180311A1 (en) * | 2023-02-27 | 2024-09-06 | Marlow Foods Limited | Biomass |
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