JP2024031647A - Meat-like koji mold body derived from solid culture of koji mold, and method for producing the same - Google Patents
Meat-like koji mold body derived from solid culture of koji mold, and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、麹菌体を食肉代替用素材とする食肉様麹菌体とその製造方法に関する。 The present invention relates to a meat-like koji mold using the koji mold as a meat substitute material and a method for producing the same.
近年の健康志向の高まり、およびタンパク質資源の枯渇や価格の高騰、食肉生産による環境負荷低減という持続可能な開発目標の観点から、代替タンパク質素材の研究開発が進められている。このような代替タンパク質の一つとして、糸状菌を原料とするマイコプロテインが知られている。例えば、糸状菌である麹菌を液体培養し、培養により増殖した麹菌自体を回収して、代替タンパク質の主原料とすることが報告されている（特許文献１）。麹菌の液体培養では、水分活性の高い培地が酵母や細菌のコンタミネーションを受けやすく、大量の酸素を必要とするのでエアレーションの動力が必要であり、また液体培地あたりの菌体収率が小さく大量の廃水が発生する、という実施における課題がある等、労力及びコストを低減し、安価にかつ多量に生産することには技術的な面、経済的な面で解決するべき課題が多いのが現状である。 Research and development of alternative protein materials is progressing from the viewpoint of the recent increase in health consciousness, the depletion of protein resources, soaring prices, and the sustainable development goal of reducing the environmental impact of meat production. Mycoprotein, which is made from filamentous fungi, is known as one such alternative protein. For example, it has been reported that aspergillus oryzae, which is a filamentous fungus, is cultured in liquid, and the aspergillus oryzae that has grown through the culture is collected and used as the main raw material for an alternative protein (Patent Document 1). In liquid culture of Aspergillus oryzae, the medium with high water activity is susceptible to contamination by yeast and bacteria, requires a large amount of oxygen, and requires power for aeration, and the yield of bacterial cells per liquid medium is small and large quantities are required. Currently, there are many technical and economic issues that need to be resolved in order to reduce labor and costs and produce at low cost and in large quantities, such as the generation of wastewater. It is.
一方、代替タパンク質を製品として提供するためには、肉粒を感じられるヘテロ感（不均一さやコントラストを感じる感覚）が重要である。例えば、挽肉と挽肉以外の食品素材とトランスグルタミナーゼとを混合し、良好な肉粒感、弾力が賦与された挽肉加工食品が報告されている（特許文献２）。しかしながら、麹菌体の細胞壁はキチンとグルカンで構成されていることから、トランスグルタミナーゼを添加しても結合させることが困難であり、物性的に肉類に類似させて利用するためには、未だ解決するべき課題が多い。 On the other hand, in order to provide an alternative tapunk material as a product, it is important to have a heterogeneous feel (a sense of non-uniformity and contrast) that allows you to feel the flesh grains. For example, a processed ground meat food has been reported in which ground meat, a food material other than ground meat, and transglutaminase are mixed to give good grain feel and elasticity (Patent Document 2). However, since the cell wall of Aspergillus aspergillus is composed of chitin and glucan, it is difficult to bind transglutaminase even if it is added. There are many issues that need to be addressed.
また、麹菌を液体培養すると、固体培養と比較して、麹菌のアミラーゼ、ペプチダーゼ、プロテアーゼ、セルラーゼ等の酵素の生産性が全般的に著しく低下するために、麹菌の難分解性糖質である難消化性デキストリンまたはポリデキストロースを含有する液体培地で麹菌を培養して、培養物中にグルコアミラーゼを生成、蓄積させる方法が報告されている（特許文献３）。また、特許文献３には、液体培養における糸状菌が示す形態の一種であるペレット状について、１個ずつが独立した肉眼で容易に認められる大きさの菌糸塊であって、球状または球状に近似した形状を示す菌形態であり、一方、パルプ状とは、繊維状の菌糸群が液中にほぼ均一に分散している菌形態であることが記載されている。 In addition, when Aspergillus oryzae is cultured in liquid, the overall productivity of Aspergillus enzymes such as amylase, peptidase, protease, and cellulase is significantly reduced compared to solid culture. A method has been reported in which glucoamylase is produced and accumulated in the culture by culturing Aspergillus oryzae in a liquid medium containing digestible dextrin or polydextrose (Patent Document 3). In addition, Patent Document 3 describes the pellet shape, which is a type of morphology exhibited by filamentous fungi in liquid culture, and describes that each individual mycelium is an independent mass of mycelium that can be easily recognized with the naked eye, and that it is spherical or approximately spherical. On the other hand, pulp-like is described as a fungus form in which fibrous hyphae are almost uniformly dispersed in the liquid.
本発明は、工業的大量生産が可能であることはもとより、物性、食感を肉類に類似させて利用するための食肉様麹菌体とその製造方法を提供することを目的とする。より具体的には、醸造食品製造に用いる麹の固体培養により得られる麹菌の固体培養物から、不均一さやコントラストを感じる感覚（へテロ感）を有する食肉様麹菌体を製造する方法とその食肉様麹菌体を提供することをその課題とする。 An object of the present invention is to provide a meat-like koji mold body and a method for producing the same, which are not only capable of industrial mass production but also have physical properties and texture similar to those of meat. More specifically, a method for producing meat-like koji mold bodies having a sense of heterogeneity and contrast (hetero-sensation) from a solid culture of koji mold obtained by solid-state culture of koji used in brewed food production, and the resulting meat. The objective is to provide koji-like mold cells.
本発明者は、鋭意研究した結果、蒸煮穀物を用いて麹菌を固体培養した固体培養物に対して加水混合することにより、麹菌から産生されたアミラーゼ、プロテアーゼ等によって残存している基質（糖化されていないた穀物）を溶解することが可能となる。その結果、麹菌体は加水混合した水中で懸濁してパルプ状態になったり、あるいは凝集して水中を浮上する。その麹菌体は容易に回収されるので、その回収物を洗浄、脱水することにより食肉様麹菌体を容易に製造できることを見出し、本発明を完成させるに至った。
また、固体培養に用いる蒸煮穀物の含水率を、醸造用の蒸煮穀物のものより高めに調整して種麹を植菌すると、麹菌の菌糸をより伸長させることが可能となり、その固体培養物に加水混合すると、ペレット状の凝集した麹菌塊を浮上させることができ、その凝集塊から得られる麹菌体塊は、よりヘテロ感のある食肉様麹菌体塊となることを見出した。
As a result of extensive research, the present inventor discovered that by adding water to a solid culture of Aspergillus aspergillus using steamed grains, the remaining substrates (saccharified and It becomes possible to dissolve the grains that were not present. As a result, the koji mold cells become suspended in the mixed water and turn into a pulp state, or aggregate and float in the water. Since the koji mold cells are easily recovered, the present inventors have discovered that meat-like koji mold cells can be easily produced by washing and dehydrating the recovered material, and have completed the present invention.
In addition, if the moisture content of the steamed grains used for solid culture is adjusted to be higher than that of steamed grains for brewing and seed koji is inoculated, it becomes possible to further elongate the hyphae of the koji mold, and the solid culture It has been found that when mixed with water, the aggregated pellet-shaped koji mold mass can be floated, and the koji mold body mass obtained from the aggregate becomes a meat-like koji mold body mass with a more heterogeneous texture.
本発明は、以下（１）～（７）の食肉様麹菌体の製造方法に関する。
（１）［１］蒸煮穀物に種麹を植菌して麹菌を固体培養して、麹菌菌糸を伸長させた固体培養物を得る工程、［２］固体培養物に加水混合する工程、および［３］加水混合した固体培養物から麹菌体を回収する工程、を含む、食肉様麹菌体の製造方法。
（２）前記［２］の工程で酵母を添加する、上記（１）に記載の食肉様麹菌体の製造方法。
（３）前記麹菌がアスペルギルス属の麹菌である、上記（１）に記載の食肉様麹菌体の製造方法。
（４）前記蒸煮穀物の含水率が４０～６０重量％である、上記（１）に記載の食肉様麹菌体の製造方法。
（５）前記［３］の工程が、加水混合した水中に存在する麹菌体を固液分離する工程である、請求項１に記載の食肉様麹菌体の製造方法。
（６）前記［３］の工程が、加水混合により浮上した麹菌体塊を回収する工程である、上記（１）に記載の食肉様麹菌体の製造方法。
（７）前記［３］の工程が、加水混合により残存する穀物を液化・発酵させて、固液分離する工程である、上記（２）に記載の食肉様麹菌体の製造方法。
The present invention relates to the following methods (1) to (7) for producing meat-like koji mold cells.
(1) [1] A step of inoculating steamed grains with seed koji and culturing the koji mold in a solid state to obtain a solid culture in which the koji mold hyphae are elongated, [2] a step of adding water to the solid culture, and [ 3] A method for producing meat-like Aspergillus aspergillus cells, which includes the step of recovering Aspergillus cells from a solid culture mixed with water.
(2) The method for producing a meat-like koji mold body according to (1) above, wherein yeast is added in the step [2] above.
(3) The method for producing a meat-like Aspergillus body according to (1) above, wherein the Aspergillus Aspergillus belongs to the genus Aspergillus.
(4) The method for producing meat-like koji mold cells according to (1) above, wherein the steamed grain has a moisture content of 40 to 60% by weight.
(5) The method for producing meat-like koji mold cells according to claim 1, wherein the step [3] is a step of solid-liquid separation of the koji mold cells present in the water added and mixed.
(6) The method for producing meat-like koji mold bodies according to the above (1), wherein the step [3] is a step of recovering the koji mold body mass floated by adding water and mixing.
(7) The method for producing meat-like koji mold bodies according to (2) above, wherein the step [3] is a step of liquefying and fermenting the remaining grains by adding water and mixing, and separating solid and liquid.
また本発明は、以下（８）の食肉様麹菌体、および（９）の食肉代替用食品に関する。
（８）固体培養された麹菌の固体培養物の加水混合物から固液分離して得られる、ペレット状、パルプ状、またはペレット状とパルプ状の混合物である食肉様麹菌体。
（９）上記（８）に記載の食肉様麹菌体を含有する、食肉代替用食品。
The present invention also relates to the following meat-like koji mold cells (8) and the meat substitute food (9).
(8) Meat-like Aspergillus aspergillus cells in the form of pellets, pulp, or a mixture of pellets and pulp, obtained by solid-liquid separation from a hydrated mixture of a solid culture of Aspergillus oryzae.
(9) A meat substitute food containing the meat-like koji mold body described in (8) above.
本発明により、物性と食感を肉類に類似させて利用するための食肉様麹菌体を、価格競争力を有する規模で大量生産が可能となる。
より具体的には、麹菌の固体培養物から得られる麹菌体は、液体培養で得られる麹菌体とその組成が異なるものであり、食味および食感がより食肉に近いものになる。
また、味噌醤油蔵、酒蔵、焼酎蔵で一般的に導入されている固体培養設備をそのまま利用して、麹菌からマイコプロテインである食肉様麹菌体を生産できるという利点がある。
The present invention makes it possible to mass-produce meat-like koji mold cells on a cost-competitive scale for use with physical properties and texture similar to those of meat.
More specifically, the koji mold bodies obtained from a solid culture of koji mold differ in composition from the koji mold bodies obtained by liquid culture, and the taste and texture are closer to those of meat.
Another advantage is that it is possible to produce meat-like koji mold cells, which are mycoproteins, from koji molds using the solid-state culture equipment commonly introduced in miso and soy sauce breweries, sake breweries, and shochu breweries.
液体培養では、麹菌のアミラーゼ、ペプチダーゼ、プロテアーゼ、セルラーゼ等の酵素の生産性が、固体培養と比較して全般的に著しく低下し、麹菌の酵素生産は、液体培養よりも固体培養の方が高い生産能を示す（非特許文献１）。このように、固体培養された麹菌は、これら酵素の量が多く活性が高いことから、固体培養から得られる麹菌体には、麹の自己消化物や酵素や酵素分解物が含まれており、食味が良好でヘテロ感のある食肉様麹菌体となると考えられる。 In liquid culture, the productivity of enzymes such as amylase, peptidase, protease, and cellulase of Aspergillus aspergillus is generally significantly lower than in solid culture, and enzyme production of Aspergillus aspergillus is higher in solid culture than in liquid culture. It shows productivity (Non-Patent Document 1). As described above, the koji mold cultured on solid-state has a large amount of these enzymes and high activity, so the koji mold body obtained from solid-state culture contains koji autolysed products, enzymes, and enzymatic decomposition products. It is thought that the result is a meat-like koji mold body with a good taste and a heterogeneous texture.
本発明は、麹菌を固体培養した固体培養物から得られる、ペレット状またはパルプ状の食肉様麹菌体とその製造方法に係るものである。 The present invention relates to a pellet-like or pulp-like meat-like koji mold body obtained from a solid culture of koji mold and a method for producing the same.
本発明で用いる麹菌は、味噌や醤油、清酒、焼酎、泡盛などの醸造食品の製造において使用されている麹菌が好ましく、アスペルギルス属やモナスカス属の、例えばアスペルギルス・オリゼー（Aspergillus oryzae）、アスペルギルス・ソーヤ（Aspergillus sojae）、アスペルギルス・カワチ（Aspergillus kawachii）、アスペルギルス・ルチュエンシス(Aspergillus luchuensis)、アスペルギルス・アワモリ（Aspergillus awamori）、アスペルギルス・ニガー（Aspergillus niger）、アスペルギルス・グラウカス(Aspergillus glaucus)、アスペルギルス・タマリ(Aspergillus tamari)、モナスカス・ピローサス（Monascus pilosus）、モナスカス・プルプレウス（Monascus purpureus）、モナスカス・アンカ（Monascus anka）等が用いられる。 The koji mold used in the present invention is preferably a koji mold used in the production of brewed foods such as miso, soy sauce, sake, shochu, and awamori; Aspergillus sojae, Aspergillus kawachii, Aspergillus luchuensis, Aspergillus awamori, Aspergillus niger, Aspergillus glaucus, Aspergillus tamari ( Aspergillus tamari), Monascus pilosus, Monascus purpureus, Monascus anka, etc. are used.
味噌、醤油、清酒、焼酎などの醸造食品の製造においては、蒸煮した穀類、穀物などの固体原料（固体培地）へ種麹である麹菌の胞子を散布し、その表面で麹菌を増殖させる固体培養法で固体麹（固体培養物）を製麹する。
本発明で固体培地に用いる穀物は、麹の生産に用いることのできる穀物であればいずれも使用できる。たとえば、本発明の穀物は、米、麦、大豆、トウモロコシ等の穀物が挙げられ、その他に穀物由来の小麦フスマ等の胚芽やセルロース系バイオマス、デンプン粕等が含まれる。これら穀物は、粉砕物や脱脂物、乾燥物でもよい。
In the production of brewed foods such as miso, soy sauce, sake, and shochu, solid culture is used to spread spores of koji mold, which is seed koji, onto solid materials (solid medium) such as steamed grains and cereals, and to grow koji mold on the surface of the spores. Make solid koji (solid culture) using the method.
Any grain that can be used for producing koji can be used as the grain for the solid medium in the present invention. For example, the grains of the present invention include grains such as rice, wheat, soybeans, and corn, and also include germs such as wheat bran, cellulose biomass, starch meal, etc. derived from grains. These grains may be ground, defatted, or dried.
まず、穀物を洗浄して水に浸漬して水を吸収させてから、蒸煮機、蒸気殺菌機などにより十分に蒸煮する。たとえば穀物として米を使用する場合、粳米、糯米等の原料米の含水率は通常１３～１７重量％であり、これを一般的な麹米の含水率である３５重量％またはそれ以上とするために、浸水してから蒸煮する。米を蒸煮する場合には、通常蒸煮温度１００～１２０℃、蒸煮時間１０～６０分で蒸米を得るが、この条件に限定されるものではなく、穀物の種類や形状によって蒸煮条件を適宜変更する。 First, the grains are washed and soaked in water to absorb the water, and then thoroughly steamed using a steamer or steam sterilizer. For example, when using rice as grain, the moisture content of raw rice such as glutinous rice and glutinous rice is usually 13 to 17% by weight, and in order to increase the moisture content to 35% by weight or more, which is the moisture content of common koji rice. Then, soak it in water and then steam it. When steaming rice, steamed rice is usually obtained at a steaming temperature of 100 to 120°C and a steaming time of 10 to 60 minutes, but the conditions are not limited to these, and the steaming conditions may be changed as appropriate depending on the type and shape of the grain. .
また、蒸煮穀物の含水率を、醸造食品用の蒸煮穀類の一般の含水率よりも高くすることにより、麹菌の菌糸の伸長が促進されて、その結果ペレット状の食肉様麹菌体を製造することができる。この場合米であれば、蒸煮後の蒸米の含水率を４０～６０重量％にする。蒸煮後加水混合することにより、含水率を調整できる。含水率（％）は、１００－（蒸煮前の穀物の重さ／蒸煮・加水混合後の穀物の重さ）×１００である。 Furthermore, by making the moisture content of the steamed grains higher than the general moisture content of steamed grains for brewed foods, the elongation of the hyphae of the koji mold is promoted, and as a result, meat-like koji mold bodies in the form of pellets can be produced. Can be done. In this case, in the case of rice, the moisture content of the steamed rice after steaming is set to 40 to 60% by weight. The moisture content can be adjusted by adding water and mixing after steaming. The moisture content (%) is 100 - (weight of grain before steaming/weight of grain after steaming and mixing with water) x 100.
蒸煮した穀類を４５℃以下に冷却後、種麹を植菌する。本発明における種麹の形態は、胞子でも菌糸でもよく、種麹の添加量は、固体培地の固形分の０．１～１．５重量％であり１重量％程度が好ましい。
植菌後の培養温度は２０～４０℃が好ましく、また、培養時間は任意であるが、１～１０日程度である。固体麹の麹菌の増殖状態が均一、緻密となるには、米の場合には常温で２、３日程度を要する。
After cooling the steamed grains to below 45°C, seed koji is inoculated. The form of the seed koji in the present invention may be spores or hyphae, and the amount of the seed koji added is 0.1 to 1.5% by weight of the solid content of the solid medium, preferably about 1% by weight.
The culture temperature after inoculation is preferably 20 to 40°C, and the culture time is arbitrary, but is about 1 to 10 days. In the case of rice, it takes about 2 to 3 days at room temperature for the koji mold in solid koji to grow uniformly and densely.
麹菌の増殖状態が緻密となったら、固体麹（固体培養物）に加水混合して麹菌体を回収する。加水量は固体培養物に対して等倍重量以上であり、加水混合後、１時間～数日間静置する。加水混合することで、麹菌から産生されたアミラーゼ、プロテアーゼ等が残存している基質を溶解させることが可能となる。また、４０～５０℃の温水を固体培養物に加水混合すると、酵素反応の至適温度帯となり、残存している基質を短時間で溶解させることが可能になる。残存している基質が溶解されることで、麹菌体が水中に懸濁してパルプ状態になった懸濁液が得られる。この懸濁液を、たとえばフィルターや遠心分離により固液分離し、洗浄および脱水することで、パルプ状の食肉様麹菌体を取得できる。固液分離には、公知の分離方法であるろ過、遠心分離、圧搾分離等のいずれも用いることができる。 When the growth state of the koji mold becomes dense, the solid koji (solid culture) is mixed with water and the koji mold bodies are collected. The amount of water added is at least equal to the weight of the solid culture, and after adding water and mixing, the mixture is allowed to stand for 1 hour to several days. By adding water and mixing, it becomes possible to dissolve the substrate in which amylase, protease, etc. produced from Aspergillus oryzae remain. Furthermore, when hot water of 40 to 50° C. is added to the solid culture and mixed with the solid culture, the temperature range becomes optimal for the enzyme reaction, and it becomes possible to dissolve the remaining substrate in a short time. By dissolving the remaining substrate, a suspension in which the koji mold bodies are suspended in water and in a pulp state is obtained. Pulp-like meat-like koji mold cells can be obtained by separating this suspension into solid and liquid using, for example, a filter or centrifugation, washing and dehydrating it. For solid-liquid separation, any known separation method such as filtration, centrifugation, compression separation, etc. can be used.
また、固体培養に用いる蒸煮穀物の含水率を、醸造用の場合より高めに調整して種麹を植菌すると、麹菌の菌糸がより伸長して菌糸の量が増えるので、得られた固体培養物に加水混合すると、ペレット状の凝集した麹菌体塊となり水上に浮上するようになる。これを掬ったり、フィルターにより回収して、洗浄および脱水することにより、ペレット状の食肉様麹菌体塊を取得できる。場合によっては、ペレット状とパルプ状の麹菌体の混合物が得られる。 In addition, if the moisture content of the steamed grain used for solid culture is adjusted to be higher than that for brewing and seed koji is inoculated, the hyphae of the koji mold will elongate and the amount of mycelium will increase, so the resulting solid culture When a substance is mixed with water, it becomes a pellet-like agglomerated koji mold mass that floats on top of the water. By scooping it out or collecting it with a filter, washing and dehydrating it, a pellet-like meat-like koji mold body mass can be obtained. In some cases, a mixture of pelleted and pulpy Aspergillus cells is obtained.
さらに、加水混合時に酵母を添加してアルコール発酵させると、穀物の澱粉→糖→アルコールという平衡反応が右方向に促進され、残存する穀物を液化・発酵させることができるので、麹菌体の回収がより容易になる。この場合の加水量は、濃い酵素液やエタノール液を得るため、酵母を添加しない場合より少量にする。 Furthermore, if yeast is added during mixing with water and alcoholic fermentation is carried out, the equilibrium reaction of starch → sugar → alcohol in grains is promoted in the right direction, and the remaining grains can be liquefied and fermented, making it possible to recover the koji mold bodies. It becomes easier. In this case, the amount of water added is smaller than when yeast is not added, in order to obtain a concentrated enzyme solution or ethanol solution.
本発明における「ペレット状」の麹菌体とは、１個ずつが独立したことが肉眼で容易に認められる大きさの菌体塊、球状または球状に近似した形状を示す菌体形態であり、「パルプ状」の麹菌体とは、液中では均一に分散し懸濁している線状または繊維状の菌体形態をいう。また、ペレット状とパルプ状の混合物の形態のものも存在する。
本発明の洗浄・脱水後のペレット状またはパルプ状の食肉様麹菌体の含水量は７０重量％程度が好ましく、これらの食肉様麹菌体には、酵素や分解物も含まれている。液体培養された麹菌に比べ固体培養された麹菌は、より多量の酵素を産生するため、固体培養された麹菌体は、液体培養された麹菌体に比べ、酵素や麹の自己消化物により美味しくてヘテロ感のある食肉様麹菌体となる。
In the present invention, the "pellet-shaped" koji mold body refers to a bacterial mass of a size that allows individual cells to be easily recognized with the naked eye, and a bacterial cell form that is spherical or has a shape similar to a spherical shape. The term "pulp-like" koji mold cells refers to linear or fibrous mold cells that are uniformly dispersed and suspended in a liquid. There are also mixtures of pellets and pulp.
The water content of the pelleted or pulp-like meat-like koji mold bodies after washing and dehydration of the present invention is preferably about 70% by weight, and these meat-like koji mold bodies also contain enzymes and decomposed products. Aspergillus aspergillus cultured in solid state produces a larger amount of enzymes than aspergillus aspergillus cultured in liquid, so the aspergillus aspergillus body cultured in solid state is more delicious due to the enzymes and autolysed products of koji than the aspergillus body cultured in liquid. The result is a meat-like koji mold body with a heterogeneous feel.
本発明の食肉様麹菌体は、そのまま食肉代替食品として使用することができ、乾燥してからも使用できる。また、本発明の食肉様麹菌体に、他の食肉代替食材、たとえば大豆などの植物性蛋白質素材や卵などの１種以上混合したり、食肉に混合してもよい。特に挽肉に混合すると違和感がない。
本発明の食肉様麹菌体を含む食肉代替食品は特に限定されない。たとえば、ハンバーグ、ミートボール、ギョーザ、シューマイ、肉まんの具、各種肉加工食品が挙げられる。
The meat-like aspergillus aspergillus of the present invention can be used as a meat substitute food as it is, or can be used after being dried. Further, the meat-like Aspergillus aspergillus of the present invention may be mixed with one or more other meat substitute foods, such as vegetable protein materials such as soybeans, eggs, etc., or may be mixed with meat. Especially when mixed with ground meat, there is no discomfort.
The meat substitute food containing the meat-like Aspergillus aspergillus cells of the present invention is not particularly limited. Examples include hamburgers, meatballs, gyoza, shumai, meat bun fillings, and various processed meat foods.
以下、本発明を実施例に基づいて詳細に説明するが、本発明はこれらの実施例により限定されるものではない。なお、実施例中の「％」は「重量％」を意味する、 Hereinafter, the present invention will be explained in detail based on Examples, but the present invention is not limited by these Examples. In addition, "%" in the examples means "weight%",
［実施例１］
［ペレット状の食肉様麹菌体塊の製造］
（１）麹菌の調製
麹菌は、Ａ．ｏｒｙｚａｅの麹菌粉末を固体培養に供試した。
（２）固体培地の調製
インディカ米を洗浄し、１時間浸水した。その後蒸煮処理を行い、その後さらに加水して、蒸米の含水率を５０％に調整した。
（３）麹菌の培養
蒸煮前白米２ｋｇに対して、２０ｇの麹菌粉末を加え、均等に混ぜ、室温で３日間培養した。
（４）麹菌の集菌
麹菌の固体培養物に５０℃の温水を６Ｌ加水混合し、１時間静置した。その後、浮上した菌塊を掬って、１回純水で洗浄し、洗浄した菌塊を絞り袋に入れ手動圧搾器で脱水することで、ペレット状の麹菌体塊を得た。写真を図１に示す。
[Example 1]
[Production of pelleted meat-like koji mold body mass]
(1) Preparation of Aspergillus Aspergillus Aspergillus is used as A. Aspergillus oryzae powder was used for solid culture.
(2) Preparation of solid medium Indica rice was washed and soaked in water for 1 hour. After that, steaming treatment was performed, and then water was further added to adjust the moisture content of the steamed rice to 50%.
(3) Cultivation of Aspergillus Aspergillus 20 g of Aspergillus powder was added to 2 kg of pre-steamed white rice, mixed evenly, and cultured at room temperature for 3 days.
(4) Collection of Aspergillus Aspergillus A solid culture of Aspergillus aspergillus was mixed with 6 L of 50°C warm water and left to stand for 1 hour. Thereafter, the floating bacterial mass was scooped out and washed once with pure water, and the washed bacterial mass was placed in a piping bag and dehydrated with a manual squeezer to obtain a pellet-shaped koji mold body mass. A photograph is shown in Figure 1.
［実施例２］
［パルプ状の食肉様麹菌体塊の製造］
（１）麹菌の調製
麹菌は、Ａ．ｏｒｙｚａｅの麹菌粉末を固体培養に供試した。
（２）固体培地の調製
インディカ米を洗浄し、１時間浸水した。その後、蒸煮処理をして蒸米吸水率３５％程度の蒸米を得た。
（３）麹菌の培養
蒸煮前白米２ｋｇに対して、２０ｇの麹菌粉末を加え、均等に混ぜ、室温で３日間培養した。
（４）麹菌の集菌
麹菌の固体培養物に５０℃の温水を６Ｌ加水混合し、１時間静置した。浮上する菌体はごく僅かで、ほとんどの菌体は液中で懸濁した状態であった。その懸濁液をすべて絞り袋に入れ、手動圧搾器で脱水した。その後、脱水した菌体に加水混合し、再度手動圧搾機で脱水洗浄することで、パルプ状の麹菌体を得た。パルプ状の麹菌体は脱水後シート状になり、その中に菌体塊はほとんど観察されなかった。写真を図２に示す。
[Example 2]
[Production of pulp-like meat-like koji mold body mass]
(1) Preparation of Aspergillus Aspergillus Aspergillus is used as A. Aspergillus oryzae powder was used for solid culture.
(2) Preparation of solid medium Indica rice was washed and soaked in water for 1 hour. Thereafter, steamed rice with a water absorption rate of about 35% was obtained by steaming.
(3) Cultivation of Aspergillus Aspergillus 20 g of Aspergillus powder was added to 2 kg of pre-steamed white rice, mixed evenly, and cultured at room temperature for 3 days.
(4) Collection of Aspergillus Aspergillus A solid culture of Aspergillus aspergillus was mixed with 6 L of 50°C warm water and left to stand for 1 hour. Very few bacterial cells floated to the surface, and most of the bacterial cells remained suspended in the liquid. The entire suspension was placed in a piping bag and dehydrated using a manual press. Thereafter, the dehydrated cells were mixed with water and dehydrated and washed again using a manual press to obtain pulp-like koji cells. After dehydration, the pulp-like koji mold cells became sheet-like, and almost no bacterial mass was observed within them. A photograph is shown in Figure 2.
［実施例３］
［焼成テスト］
実施例１と実施例２で得られた麹菌体を、１００ｇずつハンバーグ状に成型しフライパンで焼いた。図３に写真を示す。左がペレット状、右がパルプ状の麹菌体を焼成したものである。実施例１で得られたペレット状の麹菌体には、挽肉様の肉粒感があるのに対して、実施例２で得られたパルプ状のものには、肉粒感はあまり感じられなかった。
[Example 3]
[Baking test]
Each 100 g of the koji mold bodies obtained in Example 1 and Example 2 was formed into a hamburger shape and fried in a frying pan. A photograph is shown in Figure 3. The one on the left is pellet-shaped, and the one on the right is calcined pulp-shaped koji mold. The pellet-shaped koji mold body obtained in Example 1 has a grainy feel similar to ground meat, whereas the pulp-like material obtained in Example 2 does not have much grainy feel. Ta.
本発明は、以下（１）～（７）の食肉様麹菌体の製造方法に関する。
（１）［１］蒸煮穀物に種麹を植菌して麹菌を固体培養して、麹菌菌糸を伸長させた固体培養物を得る工程、［２］固体培養物に加水混合する工程、および［３］所定時間後、加水混合した固体培養物から麹菌体を回収する工程、を含む、食肉様麹菌体の製造方法。
（２）前記［２］の工程で酵母を添加する、上記（１）に記載の食肉様麹菌体の製造方法。
（３）前記麹菌がアスペルギルス属の麹菌である、上記（１）に記載の食肉様麹菌体の製造方法。
（４）前記蒸煮穀物の含水率が４０～６０重量％である、上記（１）に記載の食肉様麹菌体の製造方法。
（５）前記［３］の工程が、加水混合した水中に存在する麹菌体を固液分離する工程である、請求項１に記載の食肉様麹菌体の製造方法。
（６）前記［３］の工程が、加水混合により浮上した麹菌体塊を回収する工程である、上記（１）に記載の食肉様麹菌体の製造方法。
（７）前記［３］の工程が、加水混合により残存する穀物を液化・発酵させて、固液分離する工程である、上記（２）に記載の食肉様麹菌体の製造方法。
The present invention relates to the following methods (1) to (7) for producing meat-like koji mold cells.
(1) [1] A step of inoculating steamed grains with seed koji and culturing the koji mold in a solid state to obtain a solid culture in which the koji mold hyphae are elongated, [2] a step of adding water to the solid culture, and [ 3] A method for producing meat-like Aspergillus aspergillus cells, which includes the step of collecting Aspergillus cells from the solid culture mixed with water after a predetermined period of time.
(2) The method for producing a meat-like koji mold body according to (1) above, wherein yeast is added in the step [2] above.
(3) The method for producing a meat-like Aspergillus body according to (1) above, wherein the Aspergillus Aspergillus belongs to the genus Aspergillus.
(4) The method for producing meat-like koji mold cells according to (1) above, wherein the steamed grain has a moisture content of 40 to 60% by weight.
(5) The method for producing meat-like koji mold cells according to claim 1, wherein the step [3] is a step of solid-liquid separation of the koji mold cells present in the water added and mixed.
(6) The method for producing meat-like koji mold bodies according to the above (1), wherein the step [3] is a step of recovering the koji mold body mass floated by adding water and mixing.
(7) The method for producing meat-like koji mold bodies according to (2) above, wherein the step [3] is a step of liquefying and fermenting the remaining grains by adding water and mixing, and separating solid and liquid.
また本発明は、以下（８）の食肉様麹菌体、および（９）の食肉代替用食品に関する。
（８）請求項１ないし７のいずれかに記載の製造方法により製造される、ペレット状、パルプ状、またはペレット状とパルプ状の混合物である食肉様麹菌体。
（９）上記（８）に記載の食肉様麹菌体を含有する、食肉代替用食品。
The present invention also relates to the following meat-like koji mold cells (8) and the meat substitute food (9).
(8) A meat-like koji mold body produced by the production method according to any one of claims 1 to 7, which is in the form of pellets, pulp, or a mixture of pellets and pulp.
(9) A meat substitute food containing the meat-like koji mold body described in (8) above.
Claims (9)
（２）固体培養物に加水混合する工程、および
（３）加水混合した固体培養物から麹菌体を回収する工程、を含む、食肉様麹菌体の製造方法。 (1) A step of inoculating steamed grains with seed koji and culturing the koji mold in a solid state to obtain a solid culture in which the koji mold hyphae are elongated;
A method for producing meat-like aspergillus aspergillus cells, comprising the steps of (2) adding water to and mixing the solid culture, and (3) collecting the aspergillus cells from the solid culture mixed with water.
A meat substitute food containing the meat-like Aspergillus aspergillus according to claim 8.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2765134B2 (en) * | 1989-12-06 | 1998-06-11 | 味の素株式会社 | Manufacturing method of minced processed food |
| JP4087624B2 (en) * | 2002-03-13 | 2008-05-21 | ニッカウヰスキー株式会社 | Koji mold culture method |
| JP2021023172A (en) * | 2019-08-01 | 2021-02-22 | 三菱商事ライフサイエンス株式会社 | Method for producing and using liquid tissue cultured product of aspergillus oryzae |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2765134B2 (en) * | 1989-12-06 | 1998-06-11 | 味の素株式会社 | Manufacturing method of minced processed food |
| JP4087624B2 (en) * | 2002-03-13 | 2008-05-21 | ニッカウヰスキー株式会社 | Koji mold culture method |
| JP2021023172A (en) * | 2019-08-01 | 2021-02-22 | 三菱商事ライフサイエンス株式会社 | Method for producing and using liquid tissue cultured product of aspergillus oryzae |
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