JP2018506300A - 食用菌 - Google Patents
食用菌 Download PDFInfo
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- JP2018506300A JP2018506300A JP2017557499A JP2017557499A JP2018506300A JP 2018506300 A JP2018506300 A JP 2018506300A JP 2017557499 A JP2017557499 A JP 2017557499A JP 2017557499 A JP2017557499 A JP 2017557499A JP 2018506300 A JP2018506300 A JP 2018506300A
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- 241000233866 Fungi Species 0.000 title claims abstract description 54
- 239000000203 mixture Substances 0.000 claims abstract description 109
- 238000009472 formulation Methods 0.000 claims abstract description 103
- 239000002245 particle Substances 0.000 claims abstract description 45
- 230000002538 fungal effect Effects 0.000 claims abstract description 36
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 8
- 235000010443 alginic acid Nutrition 0.000 claims description 6
- 229920000615 alginic acid Polymers 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 5
- 229940072056 alginate Drugs 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 108010058846 Ovalbumin Proteins 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 229940092253 ovalbumin Drugs 0.000 claims description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical group CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000000047 product Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000012467 final product Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 4
- 239000001639 calcium acetate Substances 0.000 description 4
- 229960005147 calcium acetate Drugs 0.000 description 4
- 235000011092 calcium acetate Nutrition 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 150000004804 polysaccharides Chemical class 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000223218 Fusarium Species 0.000 description 2
- 241000223195 Fusarium graminearum Species 0.000 description 2
- 241000567178 Fusarium venenatum Species 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- -1 carrageenan Chemical class 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 210000004748 cultured cell Anatomy 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 241000235388 Mucorales Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005549 size reduction Methods 0.000 description 1
- 239000003190 viscoelastic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/20—Proteins from microorganisms or unicellular algae
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- C12N1/145—Fungal isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/13—Protein replacer
-
- 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
Abstract
Description
− 乾燥物基準で糸状菌1Kgあたり、少なくとも2,000mg、例えば少なくとも5,000mgのカルシウムイオン;
− 少なくとも50重量%の水。
− 乾燥物基準で糸状菌1Kgあたり5,000mgのカルシウムイオン;
− 乾燥物基準で糸状菌1Kgあたり25,000mg未満のカルシウムイオン;
− 少なくとも50重量%の水;
− 0重量%の卵アルブミン。
(i)糸状菌の食用菌粒子を含む配合物を選択することと;
(ii)前記配合物をカルシウムイオンと接触させることと、
を含む、食用配合物の製造方法が提供される。
製品の調製のための一般的なプロセス
これは図1に要約されている。マイコプロテインペーストが他の原料と混合される。ここで、マイコプロテイン含有食品の実質的に均一な塊(例えば、肉の様な小片、ミンチ、ソーセージおよびロースト肉)を生成するように組み込まれることが望ましい。当該均一な塊は、成形器、そして続いて蒸し器(例えば、95℃超で35分〜45分間)に通される。蒸された製品は、続いて冷却(例えば、−5℃〜−10℃で約20分間)され、わずかに硬さを増すことにより当該製品の質感を向上させる。次に、任意でサイズ縮小プロセスが続き、冷凍することを含む第二の質感加工(texturization)工程が続く。その後、製品は、−18℃の低温倉庫内で少なくとも7日間の最終的な質感加工工程の前に、計量され、パッケージ化される。その後、製品は、顧客への販売のために小売店に配送されることができる。
マイコプロテイン含有小片の調製
実施例1で記載された一般的な手順に続いて、表1で参照される原料が配合され、最終製品が製造された。
マイコプロテイン含有ミンチの調製
実施例1で記載された一般的な手順に続いて、表2で参照される原料が配合され、最終製品が製造された。
マイコプロテイン含有バーガーの調製
実施例1で記載された一般的な手順に続いて、表3で参照される原料が配合され、最終製品が製造された。
マイコプロテイン含有ソーセージの調製
実施例1で記載された一般的な手順に続いて、表4で参照される原料が配合され、最終製品が製造された。
Claims (25)
- 糸状菌の食用菌粒子とカルシウムイオンとを含む、食用配合物。
- 前記食用配合物が動物由来成分を0重量%含む、請求項1に記載の配合物。
- 前記食用配合物が、乾燥物基準で、少なくとも5重量%、好ましくは少なくとも20重量%の前記糸状菌を含む、請求項1または2に記載の配合物。
- 前記食用配合物が、乾燥物状態で、糸状菌1Kgあたり、少なくとも2,000mg、好ましくは少なくとも8,000mgのカルシウムイオンを含む、請求項1〜3のいずれか一項に記載の配合物。
- 前記食用配合物が、乾燥物基準で、糸状菌1Kgあたり、少なくとも2,000mg、好ましくは少なくとも8,000mgの細胞外カルシウムイオンを含む、請求項1〜4のいずれか一項に記載の配合物。
- 前記食用配合物中の前記カルシウムイオンの合計量が、糸状菌1Kgあたり、少なくとも5,000mgであり;且つ、糸状菌1Kgあたり、40,000mg未満であってもよい、請求項1〜5のいずれか一項に記載の配合物。
- 前記食用配合物が、乾燥重量基準で、少なくとも0.100重量%且つ1重量%未満のカルシウムイオンの合計量を含む、請求項1〜6のいずれか一項に記載の配合物。
- 前記食用配合物が、少なくとも50重量%の水を含む、請求項1〜7のいずれか一項に記載の配合物。
- 前記食用配合物が、例えばスルホン化多糖類などの多糖類を含む、請求項1〜8のいずれか一項に記載の配合物。
- 前記食用配合物がアルギン酸塩を含む、請求項1〜9のいずれか一項に記載の配合物。
- 前記食用配合物がグルテンを含む、請求項1〜10のいずれか一項に記載の配合物。
- 前記食用配合物が、前記食用菌粒子に加えて、タンパク質源(A)を含む、請求項1〜11のいずれか一項に記載の配合物。
- 前記タンパク質源(A)が、小麦ベースのタンパク質ではない植物性タンパク質源である、請求項12に記載の配合物。
- 前記食用配合物が、乾燥重量基準で、少なくとも1重量%、好ましくは少なくとも5重量%のタンパク質源(A)を含み;且つ、20重量%未満のタンパク質源(A)を含んでもよい、請求項12または13に記載の配合物。
- 前記食用配合物が酢酸塩部分を含む、請求項1〜14のいずれか一項に記載の配合物。
- 前記食用配合物中、乾燥物基準での、糸状菌の重量%で除した酢酸イオンの重量%の比が、少なくとも0.005であり、且つ、0.04未満であってもよい、請求項1〜15のいずれか一項に記載の配合物。
- 前記食用配合物が、乾燥物基準で、少なくとも0.10重量%の酢酸イオンを含み、且つ、2.00重量%未満の酢酸イオンを含んでもよい、請求項1〜16のいずれか一項に記載の配合物。
- 前記食用配合物が、
乾燥物基準で糸状菌1Kgあたり5,000mgのカルシウムイオンと;
乾燥物基準で糸状菌1Kgあたり25,000mg未満のカルシウムイオンと;
少なくとも50重量%の水と;
0重量%の卵アルブミンと;
を含む、請求項1〜17のいずれか一項に記載の配合物。 - 前記食用配合物中、乾燥物基準での、糸状菌の重量%で除した酢酸イオンの重量%の比が、少なくとも0.005である、請求項1〜18のいずれか一項に記載の配合物。
- 前記食用配合物は、乾燥物基準で、少なくとも0.10重量%の酢酸イオンを含み、且つ、1.5重量%未満の酢酸イオンを好適に含む、請求項1〜19のいずれか一項に記載の配合物。
- 前記菌粒子が、乾燥重量基準で1.9重量%未満のRNA含有量を有する、請求項1〜20のいずれか一項に記載の配合物。
- 前記食用配合物において、水の重量%で除した、(乾燥物基準での)糸状菌の重量%の比が少なくとも0.05であり、且つ、前記比が0.5未満であってもよい、請求項1〜21のいずれか一項に記載の配合物。
- 前記食用配合物がパッケージに入って提供される、請求項1〜22のいずれか一項に記載の配合物。
- 前記パッケージが、少なくとも50gの前記食用配合物を含む、請求項23に記載の配合物。
- (i)糸状菌の食用菌粒子を含む配合物を選択することと;
(ii)前記配合物をカルシウムイオンと接触させることと、
を含む、好ましくは請求項1〜24のいずれか一項に記載された食用配合物の製造方法。
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CN113015438A (zh) | 2018-11-01 | 2021-06-22 | 雀巢产品有限公司 | 用于制备仿肉产品的方法 |
GB2579351B (en) * | 2018-11-19 | 2023-08-02 | Marlow Foods Ltd | Edible fungus |
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GB2535864B (en) | 2021-01-20 |
US20180014567A1 (en) | 2018-01-18 |
GB201501320D0 (en) | 2015-03-11 |
SG11201706043YA (en) | 2017-08-30 |
PH12017501246A1 (en) | 2017-10-30 |
CA2973104C (en) | 2023-01-31 |
JP6715865B2 (ja) | 2020-07-01 |
CN107205457A (zh) | 2017-09-26 |
RU2017127287A (ru) | 2019-02-28 |
IL253279A0 (en) | 2017-09-28 |
WO2016120594A1 (en) | 2016-08-04 |
AU2016211049C1 (en) | 2023-10-26 |
KR20170108037A (ko) | 2017-09-26 |
MX2017009477A (es) | 2017-11-15 |
ZA201705146B (en) | 2019-05-29 |
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NZ733445A (en) | 2024-02-23 |
US20230080653A1 (en) | 2023-03-16 |
AU2016211049A1 (en) | 2017-08-03 |
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