KR20250061808A - Method of preparing Meat Analogue comprising Pleurotus eryngii Mycelium - Google Patents

Abstract

The present invention relates to a method for producing a meat substitute comprising oyster mushroom mycelia and a meat substitute obtained therefrom.
The meat substitute containing the oyster mushroom mycelia according to the present invention has no difference in taste, aroma, texture, etc. compared to conventional meat, so that it can be utilized as a meat substitute material for vegetarians while increasing consumer preference and preference, and can be usefully used to improve health and environmental pollution by reducing meat consumption.

Description

Method of preparing meat analogue comprising Pleurotus eryngii Mycelium

The present invention relates to a method for producing a meat substitute containing oyster mushroom mycelia and a meat substitute produced by the method.

Global annual meat consumption has increased by an average of 1.9% over the past decade, nearly twice as fast as human population growth. Four-fifths of the world’s agricultural land is now pasture or cropland for animal feed, and the vast increase in the number of animals raised for food by humans is thought to have quadrupled the planet’s mammalian stocks since the Stone Age. According to estimates by the Food and Agriculture Organization of the United Nations (FAO), if current trends continue, the global population of ruminant livestock (cattle, buffalo, sheep and goats) will increase from 4.1 billion in 2015 to 5.8 billion in 2050.

As global meat consumption is explosively increasing, Korea's meat consumption has also been confirmed to have increased more than tenfold over the past 45 years, and since 2014, per capita meat consumption has exceeded 50 kg, making Korea one of the countries with the highest meat consumption in Asia.

As meat consumption increases, various problems are emerging. For example, increased meat consumption can cause diseases such as high blood pressure, diabetes, and obesity, which can threaten human health. As the number of livestock increases, methane gas is emitted during digestion and excretion, nitrogen oxides are emitted from fertilizers for feed production, and more than 3 billion tons of carbon dioxide are emitted during livestock farming and feed production, causing serious environmental problems such as global warming.

Meat substitutes are being proposed as a solution to the problem of meat consumption. Meat substitutes are artificial meat made to look like real meat, and are largely divided into meat made by culturing animal cells and meat made using plant ingredients. The meat substitute market is expected to grow rapidly due to the destruction of the ecosystem caused by the meat production process, global warming, and controversies over animal abuse. In addition, the increase in vegetarians who consume a plant-based diet is a factor predicting the growth of the meat substitute market. Recently, in addition to meat substitutes using animal cell culture and plant ingredients, companies developing cell-cultured meat and insect-based meat substitutes have also been appearing one after another.

However, the animal cell-cultured meat substitutes currently under development are grown by culturing muscle stem cells from animals such as cows, pigs, and chickens to create meat that humans can eat, and although they are almost the same in taste and aroma as real meat, they take a long time to make and are expensive. Plant-based meat substitutes use plant-based proteins and have the advantage of taking less time and costing less than animal cell-cultured meat in terms of production time and cost, but their taste, aroma, and texture are very different from those of real meat.

Meanwhile, the large oyster mushroom is a mushroom of the oyster mushroom family, and is known for its immune-boosting effects and vascular disease prevention effects, and is also commonly used as an ingredient in various dishes. However, due to the mushroom's unique smell, it is one of the ingredients that consumers have differing opinions on, and research on meat substitutes using the large oyster mushroom is still insufficient.

Against this backdrop, the inventors of the present invention have conducted extensive research efforts to develop a meat substitute having a similar texture to existing meat, and as a result, have confirmed that a meat substitute manufactured using oyster mushroom mycelia has a similar taste, aroma, and texture to existing meat, thereby confirming the possibility of application as a meat substitute material and completing the present invention.

Republic of Korea Publication Patent No. 10-2020-0013306

The present invention aims to solve the above-mentioned problems and other problems related thereto.

One exemplary object of the present invention is to provide a method for producing a meat substitute comprising Pleurotus eryngii mycelia.

Another exemplary object of the present invention is to provide a meat substitute comprising oyster mushroom mycelia produced by the above-described production method.

Another exemplary object of the present invention is to provide a composition for producing a meat substitute comprising the mycelia of the above-mentioned large oyster mushroom.

Another exemplary object of the present invention is to provide a method for producing oyster mushroom mycelia for producing the substitute meat.

The technical problems to be achieved according to the technical idea of the invention disclosed in this specification are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

This is explained specifically as follows. Meanwhile, each description and embodiment disclosed in this application can also be applied to each other description and embodiment. That is, all combinations of various elements disclosed in this application fall within the scope of this application. In addition, the scope of this application cannot be considered limited by the specific description described below.

As one aspect for achieving the above object, the present invention provides a method for producing a meat substitute including oyster mushroom mycelia.

The term "large oyster mushroom" of the present invention refers to a mushroom of the oyster mushroom family, which is known to have effects such as strengthening the immune system and preventing vascular diseases, and is commonly used as an ingredient in various dishes.

The term "mycelia" of the present invention refers collectively to hyphae growing in a densely entangled state, and is observed in eukaryotic fungi and prokaryotic actinobacteria. In the case of mushroom mycelia, it is known to be much richer in nutrients and medicinal ingredients than the fruiting body corresponding to the main body.

Mushrooms are one of those ingredients that have a distinct flavor that consumers either like or dislike when used as a food ingredient. However, mushroom mycelia have little or no unique mushroom flavor, so even consumers who dislike the flavor of mushrooms can easily consume them.

In the present invention, the "oyster mushroom mycelium" can be produced by germinating spores of the oyster mushroom in a natural state, or by culturing a oyster mushroom strain, and specifically, can be produced by solid culture and/or liquid culture of the oyster mushroom strain.

The term "meat substitute" of the present invention refers to artificial meat made using raw materials other than meat, and is divided into meat substitutes made by culturing animal cells and meat substitutes using non-animal ingredients. In the present invention, the meat substitute may be meat substitutes using non-animal ingredients, and specifically, may be meat substitutes using mushroom mycelia, and more specifically, may be meat substitutes using oyster mushroom mycelia.

In the present invention, the form of the substitute meat is not particularly limited, and examples of the substitute meat may include, but are not limited to, burger patties, sausages, bacon, nuggets, jerky, meatballs, ham, etc.

Specifically, in an embodiment of the present invention, a mycelia obtained by culturing a large oyster mushroom strain was mixed with dried shiitake mushrooms, breadcrumbs, wheat flour, roasted shiitake mushroom powder, garlic powder, onion powder, soy sauce, cooking oil, pepper powder, and salt to manufacture a burger patty as an example of a meat substitute, and it was confirmed that a hamburger manufactured using the burger patty showed no difference in taste, flavor, texture, etc. compared to hamburgers currently on the market.

In one embodiment of the present invention, the present invention provides a method for producing a meat substitute comprising oyster mushroom mycelia, comprising the following steps.

(a) A step of inoculating a large oyster mushroom strain onto a solid medium and cultivating mycelia;

(b) A step of inoculating the mycelia cultured in step (a) into a liquid medium to form a mycelia mat;

(c) a step of recovering the formed mycelial mat, washing it, drying it, and crushing it; and

(d) A step of manufacturing a meat substitute using the mycelia pulverized product obtained in step (c).

In the present invention, the medium for culturing mycelia may be at least one selected from potato dextrose agar (PDA), potato dextrose broth (PDB), mushroom complete medium (MCM), and Sabouraud dextrose broth (SDB), and specifically may be potato dextrose agar (PDA) or potato dextrose broth (PDB).

In the present invention, the oyster mushroom strain may be the oyster mushroom genetic resource of the accession number KMCC02021, but is not limited thereto.

In the present invention, an exemplary method for producing a meat substitute containing oyster mushroom mycelia is as shown in Fig. 1.

In the present invention, the step (a) may be to inoculate the large oyster mushroom strain onto a solid medium and culture it for 10 to 20 days, and specifically to culture it for 15 days.

In the present invention, the step (a) may be to inoculate the large oyster mushroom strain onto a solid medium and culture it at 15°C to 35°C, and specifically to culture it at 25°C.

In the present invention, the step (b) may be to inoculate the mycelia cultured in the step (a) into a liquid medium and culture at 15°C to 35°C, and specifically, to culture at 25°C.

In the present invention, the mycelia inoculated into the liquid medium in step (b) may have a square shape measuring 2 cm x 2 cm.

In the present invention, the speed at which the mycelia are inoculated into the liquid medium and stirred in step (b) may be 200 rpm to 400 rpm, specifically 250 rpm to 350 rpm, and more specifically 300 rpm.

In the present invention, the period of inoculating the mycelia into the liquid medium and culturing them in step (b) may be 20 to 40 days, specifically 25 to 35 days, and more specifically 30 days.

In the present invention, the mycelial mat obtained (manufactured) in step (b) may have a thickness of 2 to 4 mm.

In the present invention, the step (d) is a step for manufacturing a meat substitute using the mycelia pulverized product, and as an example, may further include a step of mixing the mycelia pulverized product with dried shiitake mushrooms, bread crumbs, wheat flour, roasted shiitake mushroom pulverized powder, garlic powder, onion powder, soy sauce, cooking oil, pepper powder, and salt.

In the present invention, the step (d) may include mixing 10 to 30 parts by weight of dried shiitake mushrooms, 40 to 60 parts by weight of bread crumbs, 10 to 30 parts by weight of wheat flour, 10 to 30 parts by weight of finely ground roasted shiitake mushrooms, 5 to 15 parts by weight of garlic powder, and 5 to 15 parts by weight of onion powder per 100 parts by weight of the mycelia pulverized product, and specifically, may include mixing 15 to 25 parts by weight of dried shiitake mushrooms, 45 to 55 parts by weight of bread crumbs, 15 to 25 parts by weight of wheat flour, 15 to 25 parts by weight of finely ground roasted shiitake mushrooms, 7 to 13 parts by weight of garlic powder, and 7 to 13 parts by weight of onion powder per 100 parts by weight of the mycelia pulverized product, and more specifically, may include mixing 20 parts by weight of dried shiitake mushrooms, 50 parts by weight of bread crumbs, and 20 parts by weight of wheat flour per 100 parts by weight of the mycelia pulverized product. It may include a mixture of 20 parts by weight of roasted shiitake mushroom powder, 10 parts by weight of garlic powder, and 10 parts by weight of onion powder.

In the present invention, the step (d) may further include a step of maturing after manufacturing a meat substitute by mixing the mycelia pulverized product, dried shiitake mushrooms, bread crumbs, wheat flour, roasted shiitake mushroom pulverized powder, soy sauce, garlic powder, onion powder, soy sauce, cooking oil, pepper powder, and salt.

In the present invention, such maturation can be within 3 hours at 4°C.

In another aspect of the present invention, the present invention provides a meat substitute comprising oyster mushroom mycelia.

The above terms oyster mushroom, mycelium and substitute meat are as previously described.

In the present invention, the mycelia may be obtained by culturing a large oyster mushroom strain on a solid medium and then culturing it on a liquid medium.

In another aspect of the present invention, the present invention provides a composition for producing a meat substitute comprising oyster mushroom mycelia.

The above terms oyster mushroom, mycelium and substitute meat are as previously described.

In the present invention, the oyster mushroom mycelia may be characterized as being in the form of a mat-shaped oyster mushroom mycelia or a pulverized product of such a mycelial mat.

In another aspect of the present invention, the present invention provides a method for producing oyster mushroom mycelia for producing a substitute meat, comprising the following steps.

(a) A step of inoculating a large oyster mushroom strain onto a solid medium and culturing mycelia;

(b) a step of inoculating the mycelia cultured in step (a) into a liquid medium to form a mycelia mat; and

(c) A step of recovering the formed mycelial mat, washing it, drying it, and crushing it.

In the present invention, the step (a) may be to inoculate the large oyster mushroom strain onto a solid medium and culture it at 15°C to 35°C for 10 to 20 days.

In the present invention, the mycelial mat in step (b) may be characterized by having a thickness of 2 to 4 mm.

In the present invention, the step (b) may be to inoculate the mycelia obtained in the step (a) into a liquid medium and culture it for 20 to 40 days by stirring at a speed of 200 to 400 rpm at 15°C to 35°C.

The meat substitute containing the oyster mushroom mycelia according to the present invention has no difference in taste, aroma, texture, etc. compared to conventional meat, so that it can be utilized as a meat substitute material for vegetarians while increasing consumer preference and preference, and can be usefully used to improve health and environmental pollution by reducing meat consumption.

Figure 1 is a representative diagram of the manufacturing steps of a meat substitute containing mushroom mycelia.
Figure 2 shows a PDA solid medium on which mycelia were cultured by inoculating a large oyster mushroom strain.
Figure 3 shows PDB liquid medium inoculated with large oyster mushroom mycelia cultured on PDA solid medium.
Figure 4 shows washed and dried mycelia after liquid culture.
Figure 5 shows the process of crushing large oyster mushroom mycelia and mixing them with other materials.
Figure 6 shows a burger patty manufactured using oyster mushroom mycelia.
Figure 7 shows a hamburger manufactured using a burger patty made from oyster mushroom mycelia.

Hereinafter, the composition and effects of the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention, and the scope of the present invention is not limited thereto.

Example 1: Preparation of Oyster Mushroom Mycelia

The Pleurotus eryngii strain (KMCC02021) was used as a genetic resource held by the Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration. The Pleurotus eryngii strain was cultured on PDA solid medium at 25℃ for 15 days, as shown in Fig. 2, to culture mycelia. After that, a piece of mycelia cultured on the PDA solid medium was inoculated into a sterilized 500 ml PDB liquid medium in the shape of a 2 cm x 2 cm square, as shown in Fig. 3, and cultured for 30 days with stirring at 300 rpm at 25℃, and the mycelial mat formed on the upper layer of the liquid medium was collected. The collected mycelial mat had a thickness of 2 to 4 mm, as shown in Fig. 4.

After that, the collected oyster mushroom mycelia were washed thoroughly in running water to remove foreign substances including PDA medium fragments. After removing foreign substances from the washed oyster mushroom mycelia, the mycelia were spread out well and dried at room temperature until no moisture was visible.

Example 2: Preparation of burger patties using large oyster mushroom mycelia

As shown in Fig. 5, the oyster mushroom mycelia obtained in Example 1 were ground in a household blender for 1 to 2 seconds to prepare a ground product with mycelia particles of 1 to 2 cm in size, and then 10 g of the ground oyster mycelia, 2 g of finely chopped dried shiitake mushrooms soaked in water for a chewy texture of meat, 5 g of breadcrumbs, 2 g of wheat flour (all-purpose flour), 2 g of finely ground roasted shiitake mushrooms for flavor, 1 g of garlic powder, 1 g of onion powder, 2 ml of soy sauce for color, 2 ml of cooking oil, 0.5 g of pepper powder, and 0.5 g of salt were mixed and kneaded. As a result, a burger patty shape with a thickness of 1.5 to 2 cm was manufactured, as shown in Fig. 6. The completed burger patties were then aged at 4°C for 1 hour.

Example 3: Hamburger production

A hamburger was prepared using a burger patty containing the large oyster mushroom mycelia obtained in Example 2.

Specifically, we prepared general commercial hamburger buns, side dishes of onions, lettuce, and sliced cheese, and tomato sauce, mustard, and mayonnaise.

In Example 2, the aged burger patties were fried in a frying pan for 5 to 10 minutes to produce burger patties, and topped with auxiliary ingredients to produce hamburgers as shown in Fig. 7.

Experimental Example 1: Sensory Evaluation

A sensory evaluation was conducted on a hamburger using the oyster mushroom mycelia burger patty manufactured in Example 3. Specifically, in order to compare the sensory characteristics of the substitute meat including the oyster mushroom mycelia, a sensory evaluation was conducted together with a conventional regular hamburger. The sensory evaluation was conducted using an evaluation method in which the conventional hamburger was rated on a full score of 10 for preferences such as taste, aroma, color, texture, and flavor. As a result, as shown in Table 1, it was confirmed that the hamburger using the oyster mushroom mycelia burger patty had excellent sensory characteristics, as there was no significant difference compared to the conventional regular hamburger in items such as taste, aroma, and texture.

taste incense color Texture zest Comprehensive symbol Patties for the Big Mushroom Burger 8.3 8.0 8.7 7.7 9.0 8.1 Patty for regular burgers 10.0 10.0 10.0 10.0 10.0 10.0

From the above description, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical idea or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. The scope of the present invention should be interpreted as including all changes or modifications derived from the meaning and scope of the following claims and their equivalent concepts rather than the above detailed description.

Claims (15)

A method for producing a meat substitute comprising Pleurotus eryngii mycelia, comprising the following steps:
(a) A step of inoculating a large oyster mushroom strain onto a solid medium and culturing mycelia;
(b) a step of inoculating the mycelia cultured in step (a) into a liquid medium to form a mycelia mat;
(c) a step of recovering the formed mycelial mat, washing it, drying it, and crushing it; and
(d) A step of manufacturing a meat substitute using the mycelia pulverized product obtained in step (c).
In the first paragraph,
The step (a) above is a method for producing a substitute meat, wherein the step is to inoculate a large oyster mushroom strain onto a solid medium and culture it at 15°C to 35°C for 10 to 20 days.
In the first paragraph,
The step (b) above is a method for producing a substitute meat, wherein the mycelia obtained in the step (a) are inoculated into a liquid medium and cultured for 20 to 40 days by stirring at a speed of 200 to 400 rpm at 15°C to 35°C.
In the first paragraph,
The step (d) above is a method for manufacturing a substitute meat, further comprising a step of mixing the mycelia pulverized product and the pulverized product with dried shiitake mushrooms, bread crumbs, wheat flour, roasted shiitake mushroom pulverized powder, garlic powder, onion powder, soy sauce, cooking oil, pepper powder, and salt.
In the first paragraph,
The step (d) above is a method for producing a meat substitute, which comprises mixing 10 to 30 parts by weight of dried shiitake mushrooms, 40 to 60 parts by weight of bread crumbs, 10 to 30 parts by weight of wheat flour, 10 to 30 parts by weight of roasted shiitake mushroom fine powder, 5 to 15 parts by weight of garlic powder, and 5 to 15 parts by weight of onion powder per 100 parts by weight of the mycelia pulverized product.
Meat substitute containing oyster mushroom ( Pleurotus eryngii ) mycelia.
In Article 6,
The above mycelia are obtained by culturing a large oyster mushroom strain on a solid medium and then culturing it on a liquid medium, which is a substitute meat.
In Article 6,
The above substitute meat is at least one selected from the group consisting of burger patties, sausages, bacon, nuggets, jerky, meatballs, and ham.
A composition for the production of a meat substitute comprising Pleurotus eryngii mycelia.
In Article 9,
A composition characterized in that the above-mentioned oyster mushroom mycelia are obtained by culturing a oyster mushroom strain on a solid medium and then culturing it on a liquid medium.
In Article 9,
A composition characterized in that the above-mentioned oyster mushroom mycelia are in the form of mat-shaped oyster mushroom mycelia or a pulverized product of such mycelial mat.
A method for producing large oyster mushroom mycelia for the production of a substitute meat, comprising the following steps:
(a) A step of inoculating a large oyster mushroom strain onto a solid medium and culturing mycelia;
(b) a step of inoculating the mycelia cultured in step (a) into a liquid medium to form a mycelia mat; and
(c) A step of recovering the formed mycelial mat, washing it, drying it, and crushing it.
In Article 12,
The step (a) above is a method for producing oyster mushroom mycelia for producing a meat substitute, wherein the step comprises inoculating a oyster mushroom strain onto a solid medium and culturing it at 15°C to 35°C for 10 to 20 days.
In Article 12,
A method for producing large oyster mushroom mycelia for producing meat substitutes, characterized in that the mycelial mat in the step (b) above has a thickness of 2 to 4 mm.
In Article 12,
The step (b) above is a method for producing large oyster mushroom mycelia for producing a meat substitute, wherein the mycelia obtained in the step (a) are inoculated into a liquid medium and cultured at a speed of 200 to 400 rpm at 15°C to 35°C for 20 to 40 days.