Classifications

• • A—HUMAN NECESSITIES
  • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
  • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
  • A01G18/00—Cultivation of mushrooms
  • A01G18/20—Culture media, e.g. compost
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• the present invention relates to a mushroom substitute mycelium, a meat substitute material, and a meat-like food using the material.
• Patent Documents 3 and 5 describe that the mycelium of mushrooms was able to be obtained by culturing mushroom mycelium at a maximum of 24 g/L/9 Day.
• GABA ⁇ -aminobutyric acid
• GABA ⁇ -aminobutyric acid
• Mushrooms contain a small amount of GABA, but GABA-enriched Enoki mushroom, Shiitake mushroom, etc. have been developed (Patent Document 6).
• Japanese Unexamined Patent Publication No. 10-179098 Japanese Unexamined Patent Publication No. 2012-75358 Japanese Patent Publication No. 2009-538128 JP-A-2018-50607 Japanese Unexamined Patent Publication No. 64-23874 Japanese Unexamined Patent Publication No. 2008-301798
• the present inventors have found that the productivity of mushroom mycelium can be improved by using mushroom mycelium as a specific medium component, and completed the present invention. It was.
• the present invention is (1) A method for producing mushroom mycelium, which comprises a step of culturing in a medium containing ⁇ -aminobutyric acid (GABA), a GABA precursor, or a substance for which GABA is produced by metabolism to form mushroom mycelium.
• GABA ⁇ -aminobutyric acid
• a composition containing mushroom mycelium cultured in a medium containing ⁇ -aminobutyric acid (GABA), a GABA precursor, or a substance that produces GABA by metabolism (3) A food containing the composition according to (2) above, Is.
• the productivity of mushroom mycelium is improved in a medium containing ⁇ -aminobutyric acid (GABA) or the like, and when used as a meat substitute material, it can be obtained by the method of the present invention.
• GABA ⁇ -aminobutyric acid
• the mycelium becomes red, the appearance becomes meat-like, and it can be more preferably used as a meat substitute material. It was an unexpected result by the present inventors that the mycelium turns red according to the present invention.
• the mushroom mycelium obtained by the method of the present invention has a higher dietary fiber content than the mycelium obtained by a normal culture method, and therefore can be used as a dietary fiber-enriched food.
• the present invention provides a composition that can be used as a meat substitute material by culturing mushroom mycelium and a method for producing the same.
• the mushroom mycelium of the present invention is a mycelium aggregate formed by germination of spores and repeated cell division.
• the fruiting body is a structure formed by hyphae of fungi for spore formation, and is a structure generally edible for mushrooms, and is clearly distinguished from mycelium.
• the mushroom mycelium that can be used in the present invention is a basidiomycete that belongs to the Basidiomycota and is used for food or medicine.
• Basidiomycota eryngii (Pleurotus eryngii), oyster mushroom (Pleurotus cystidiosus), oyster mushroom (Pleurotus osteatus), oyster mushroom (Pleurotus pulmonarius), Schizophyllum Basidiomycetes such as lucidum) can be used.
• the basidiomycetes that form the eryngii mycelium in the previous stage can be used without particular limitation as long as they can be used for food, and are generally available such as commercially available strains, wild strains, and tissue isolates from fruiting bodies. It's fine.
• the mycelium obtained by culturing with a general medium composition used for basidiomycete culture such as Pleurotus eryngii is used.
• a general medium composition used for basidiomycete culture such as Pleurotus eryngii
• a carbon source and optionally a nitrogen source are added to the liquid medium.
• Vitamins such as magnesium salts and inorganic salts such as phosphates may be added.
• the carbon source those commonly used for basidiomycete culture can be used, and generally, glucose, fructose, lactose, trehalose, starch and the like can be mentioned.
• the amount added to the medium is generally 20% by weight or less, preferably 1 to 5%, based on the medium.
• the concentration of the carbon source may be adjusted so as to maintain a constant concentration during the culturing, but it may also be adjusted so that it becomes the above concentration at the start of the culturing.
• yeast extract yeast extract, polypeptone, casein, ammonium sulfate, ammonium nitrate and the like can be used.
• concentration of the nitrogen source added is preferably such that the total amount of these components added is 0.1 to 3.0%.
• inorganic salts such as magnesium sulfate, zinc sulfate, and other sulfates, magnesium salts and phosphates, or vitamins may be added to the liquid medium.
• inorganic salts include potassium dihydrogen phosphate in addition to the above examples. You may add sodium chloride, manganese sulfate, iron sulfate, cobalt sulfate, copper sulfate, potassium sulfate, aluminum, boric acid, etc.
• GABA ⁇ -aminobutyric acid
• concentration of GABA added to the medium can be adjusted as appropriate, it is usually 0.01 to 10% by weight as the solid content in the medium. Preferably, 0.5% to 2% by weight is added to the medium.
• a method of culturing under conditions in which GABA is produced or synthesized in basidiomycetes or in a medium by metabolism in basidiomycetes or synthesis in a medium without directly adding GABA it can.
• a method of producing GABA from glutamic acid Specifically, a method of simultaneously adding glutamic acid or a substance having glutamate and a glutamate decarboxylase (GAD) activity to the medium may be used.
• GABA is metabolized and produced in basidiomycetes by the addition of polyamines (for example, spermine, spermidine, putrescine), a method of adding polyamines to the medium can also be adopted.
• the amount added can be appropriately adjusted by those skilled in the art. be able to.
• glutamic acid is usually added in an amount of 0.1 to 10% by weight. If it is a polyamine, 0.001 to 1% by weight is added.
• a yeast extract or the like containing the polyamines may be used as the polyamines. In this case, the amount of yeast extract to be added is adjusted depending on the content of polyamines in the yeast extract.
• organic salts and the like may be added.
• organic salts acetic acid, lactic acid, citric acid, malic acid, formic acid, etc. may be added.
• the above-mentioned components are mixed to form a medium for forming Eringi mycelium.
• the mixing method and the like may be conventional methods and are not particularly limited.
• the basidiomycete may be cultivated by a method usually adjusted with a medium.
• the method for mixing the medium with ⁇ -aminobutyric acid (GABA), a GABA precursor, or a substance that produces GABA by metabolism is not particularly limited.
• GABA ⁇ -aminobutyric acid
• GABA ⁇ -aminobutyric acid
• GABA ⁇ -aminobutyric acid
• GABA precursor a substance that produces GABA by metabolism
• GABA and polyamines may be mixed and added.
• Basidiomycetes can be cultured under normal culture conditions.
• the pH may be in a general range suitable for basidiomycetes. In order to form mycelium eryngii, it is 3.0 to 8.0, preferably 4.0 to 7.0.
• the culturing temperature may be within the temperature range generally used for basidiomycete cultivation, and is preferably 22 to 35°C, more preferably 25 to 32°C.
• liquid culture can be carried out for 2 to 30 days under aeration and stirring conditions.
• the stirring speed varies depending on the culture scale, but may be a general stirring speed used in basidiomycete culture. Usually, it is performed at 150 rpm to 400 rpm.
• the culture can be divided into a pre-culture and a main culture, which are generally used for mycelium culture.
• the main culture is a step of culturing a large amount of mycelium eryngii
• the pre-culture is usually a step of culturing in a smaller volume than the main culture.
• the preculture and the main culture can be performed under the same conditions except for the culture volume.
• ⁇ -aminobutyric acid (GABA), a GABA precursor, or a substance that produces GABA by metabolism may not be added.
• the mycelium obtained by culturing up to the previous stage can be used as a meat-like food.
• the mycelium is used after separating the solid content by centrifugation or the like. After recovering the solid content, it may be used as it is, or it may be used after it has dried.
• the productivity can be greatly improved, which is useful in food use and meat substitute use.
• mycelium of the present invention can be used alone as a meat substitute material, root vegetables such as soybeans and okara, grains such as bread crumbs, and vegetable protein hydrolysates (HVP) and other vegetable proteins. You may mix 1 or more types of materials, eggs, egg white, etc. Furthermore, as a meat substitute material, not only foods that do not use meat, but meat and the mycelium of the present invention may be mixed.
• Mushroom mycelium of the present invention alone or mixed with the ingredients exemplified in the preceding paragraph, for example, hamburger, meat-based foods such as meatballs, gyoza, choux mai, meat buns such as meat buns, sausage, ham, bacon etc.
• a meat-like food can be obtained by using it as a substitute for livestock meat used for processed meat products.
• a part of the livestock meat in the hamburger can be used by replacing the part of the livestock meat with the product of the present invention, such as replacing the part of the livestock meat with the eryngii mycelium of the present invention.
• the mushroom mycelium obtained by the method of the present invention produces a red pigment, it can be made into a meat-like food having a more red meat-like appearance.
• the mushroom mycelium such as the eryngii mycelium of the present invention contains more protein than the fruiting body of the mushroom, and therefore can be used as a protein-containing food. Furthermore, since the mushroom mycelium obtained by the method of the present application has a higher dietary fiber content than the mushroom mycelium obtained by a normal culture method containing no GABA or the like, a food containing a large amount of dietary fiber (food fiber-enriched food). ) Can also be used as.
• the obtained seed culture solution was separated into solid and liquid by centrifugation (7000 rpm, 10 minutes), and mycelium was collected. Add physiological saline to the collected mycelium and crush with a glass homogenizer.
• Main medium (glucose 3%, polypeptone 0.5%, yeast extract 0.3%, monopotassium phosphate 0.1%, magnesium sulfate 0.05%, Tween80 0.1%, GABA 1% by weight) ) It was transplanted to 300 mL and cultured in a 2 L Erlenmeyer flask at 28° C. and 125 rpm for 7 days. The culture broth was centrifuged to separate the culture broth and the mycelium. After the cultured mycelium was dried, the GABA content in the mycelium was measured and found to be about 2000 mg/100 g (amino acid analysis by high performance liquid chromatography).
• Seed culture and main culture were performed under the same conditions as in Example 1. However, in the main culture, 2% by weight of MSG (sodium L-glutamate) and 0.01% by weight of pyridoxal phosphate were added instead of GABA.
• MSG sodium L-glutamate
• pyridoxal phosphate 0.01% by weight
• Seed culture and main culture were carried out under the same conditions as in Example 1. However, 2% by weight of MSG (sodium L-glutamate) was added instead of GABA during the main culture.
• MSG sodium L-glutamate
• the mushroom mycelium obtained in Examples 1 and 2 had an appearance in which a red pigment was produced and both the mycelium and the culture solution were red. According to the method of Comparative Example 1, white mycelia like Eringi fruiting bodies were obtained.
• the dietary fiber in the mycelium obtained in Example 1, Example 2 and Comparative Example 1 was measured.
• the dietary fiber content of Eringi fruiting bodies was also measured.
• the measurement results are shown in Table 1.
• the dietary fiber was measured by the enzyme-gravimetric method (enzymes used: ⁇ -amylase, aminoglucosidase, protease).
• GABA ⁇ -aminobutyric acid
• a GABA precursor a GABA precursor, or a substance in which GABA is produced by metabolism
• mycelia can be obtained more efficiently than in the conventional technique.
• the eryngii mycelium of the present invention contains a large amount of GABA, it can also be used as a functional food having the functionality of GABA.

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• Life Sciences & Earth Sciences (AREA)
• Mycology (AREA)
• Environmental Sciences (AREA)
• Health & Medical Sciences (AREA)
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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Micro-Organisms Or Cultivation Processes Thereof (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Mushroom Cultivation (AREA)
• Meat, Egg Or Seafood Products (AREA)

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• 2020
  • 2020-02-25 TW TW109105969A patent/TWI827804B/zh active
  • 2020-02-27 JP JP2021504021A patent/JP7503537B2/ja active Active
  • 2020-02-27 WO PCT/JP2020/008014 patent/WO2020179613A1/ja not_active Ceased

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