JP6931359B2 - 菌糸体処理された高タンパク質食品組成物の生産のための方法及び使用 - Google Patents
菌糸体処理された高タンパク質食品組成物の生産のための方法及び使用 Download PDFInfo
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Description
[0001]本出願は、そのそれぞれの開示が、本明細書中に参考文献としてその全てが援用される、“菌糸体処理された高タンパク質食品組成物の産生及び使用のための方法”と題する、2016年4月14日に出願された米国特許仮出願第62322762号の利益を主張するものである。
[1]添加剤を伴って、100gの全乾燥重量当たり少なくとも20gのタンパク質を含んでなる水性培地であって、高タンパク質物質を含んでなる前記水性培地を用意し、
該培地を真菌培養物で播種し、
該培地を培養して、菌糸体処理された高タンパク質食品産物を産生する;
の工程を含んでなり、ここにおいて、菌糸体処理された高タンパク質食品産物の風味又は味は、高タンパク質物質と比較して調節される、菌糸体処理された高タンパク質食品産物を調製するための方法。
[5]真菌培養が、静置真菌培養である、[1]〜[4]のいずれかに記載の方法。
[7]水性培地が、添加剤を伴って、合計100g当たり、少なくとも30gのタンパク質を含んでなる、[1]〜[6]のいずれかに記載の方法。
[9]水性培地が、添加剤を伴って、合計100g当たり、少なくとも50gのタンパク質を含んでなる、[1]〜[6]のいずれかに記載の方法。
[11]水性培地が、添加剤を伴って、合計100g当たり、少なくとも70gのタンパク質を含んでなる、[1]〜[6]のいずれかに記載の方法。
[13]水性培地が、20g/Lのタンパク質〜300g/Lのタンパク質を含んでなる、[1]〜[6]のいずれかに記載の方法。
[15]水性培地が、40g/Lのタンパク質〜100g/Lのタンパク質を含んでなる、[1]〜[6]のいずれかに記載の方法。
[17]高タンパク質物質が、少なくとも20%のタンパク質である、[1]〜[16]のいずれかに記載の方法。
[19]高タンパク質物質が、少なくとも60%のタンパク質である、[1]〜[16]のいずれかに記載の方法。
[21]高タンパク質物質が、少なくとも80%のタンパク質である、[1]〜[16]のいずれかに記載の方法。
[23]高タンパク質物質が、植物源からのものである、[1]〜[22]のいずれかに記載の方法。
[25]植物源が、エンドウマメ、コメ、又はこれらの組合せである、[1]〜[24]のいずれかに記載の方法。
[27]菌糸体処理された高タンパク質食品産物が、低温殺菌される、[1]〜[26]のいずれかに記載の方法。
[29]菌糸体処理された高タンパク質食品産物が、乾燥される、[1]〜[28]のいずれかに記載の方法。
[31]風味の調節が、菌糸体処理された高タンパク質食品産物中の肉の風味を増強すること、ウマミ味を増強すること、セイボリー風味を増強すること、ポップコーン風味を増強すること、又はキノコ風味を増強することである、[1]〜[29]のいずれかに記載の方法。
[33]味の調節が、菌糸体処理された高タンパク質食品産物の渋味を減少すること又は苦味を減少することを含んでなる、[1]〜[29]のいずれかに記載の方法。
[35]培養工程後の菌糸体処理された高タンパク質食品産物の全タンパク質収率が、約75%〜約95%である、[1]〜[34]のいずれかに記載の方法。
[39][1]〜[38]のいずれかに記載の方法によって産生される、菌糸体処理された食品産物。
[41]菌糸体処理された高タンパク質食品産物が少なくとも20%のタンパク質である、[40]に記載の組成物。
[43]菌糸体処理された高タンパク質食品産物が少なくとも60%のタンパク質である、[40]に記載の組成物。
[45]菌糸体処理された高タンパク質食品産物が少なくとも80%のタンパク質である、[40]に記載の組成物。
[47]菌糸体処理された高タンパク質食品産物が、植物源から誘導される、[40]〜[46]のいずれかに記載の組成物。
[49]菌糸体処理された高タンパク質食品産物が、Pleurotus ostreatus、Pleurotus eryngii、Lepista nuda、Hericium erinaceus、Lentinula edodes、Agaricus blazeii、Laetiporus sulfureus及びこれらの組合せからなる群から選択される真菌培養物によって菌糸体処理される、[40]〜[48]のいずれかに記載の組成物。
[52]菌糸体処理された高タンパク質食品産物が、菌糸体処理されていない高タンパク質食品産物と比較して、増強された肉の風味、ウマミ味、セイボリー風味、ポップコーン風味、又はキノコ風味を有する、[40]〜[51]のいずれかに記載の組成物。
[0009]本発明者は、高タンパク質の培地中で真菌を培養することにより、経済的に価値のある産物を提供することを見出し、そして更に、このような処理が、更に高タンパク質の食品組成物の味、風味又は芳香を変更することができることを予期しない方法で見出した。この方法は、更に、タンパク質濃縮物、単離物及び菌糸体物質がしみ込んだ高タンパク質食品の産生を可能にし、これによって本発明の方法による産物の産生において使用される培地の側面を変更する。本発明は、更に、本発明の方法によって製造される産物のアミノ酸の特質を最適化するためのタンパク質源を積み上げる能力を提示する。
[0028]もう一つの態様において、水性培地は、約1g/L〜100g/L、約5g/L〜95g/L、約10g/L〜90g/L、約15g/L〜85g/L、約20g/L〜80g/L、約25g/L〜75g/L、約30g/L〜70g/L、約35g/L〜65g/L、約40g/L〜60g/L、約45g/L〜55g/L、又は約50g/L、或いは少なくとも約10g/L、少なくとも約15g/L、少なくとも約20g/L、少なくとも約25g/L、少なくとも約30g/L、少なくとも約35g/L、少なくとも約40g/L又は少なくとも約45g/Lのタンパク質を含んでなる。幾つかの態様において、発酵槽において使用される量は、約1g/L〜150g/L、約10g/L〜140g/L、約20g/L〜130g/L、約30g/L〜約120g/L、約40g/L〜約110g/L、約50g/L〜約100g/L、約60g/L〜約90g/L、約70g/L〜約80g/L、或いは少なくとも約20g/L、少なくとも約30g/L、少なくとも約40g/L、少なくとも約50g/L、少なくとも約60g/L、少なくとも約70g/L、少なくとも約80g/L、少なくとも約90g/L、少なくとも約100g/L、少なくとも約110g/L、少なくとも約120g/L、少なくとも約130g/L又は少なくとも約140g/Lを含む。
[0059]本発明は、更に、本明細書中に定義される菌糸体処理された高タンパク質食品産物を含んでなる。菌糸体処理された高タンパク質食品産物は、少なくとも20%、少なくとも25%、少なくとも30%、少なくとも35%、少なくとも40%、少なくとも45%、少なくとも50%、少なくとも55%、少なくとも60%、少なくとも65%、少なくとも70%、少なくとも75%、少なくとも80%、少なくとも85%、少なくとも90%、又は少なくとも95%のタンパク質を含んでなるか、これらからなるか、又は本質的にこれらからなることができる。
[0062]18個の1Lの緩衝されたDeLongエルレンマイヤーフラスコを、RO水中の、25g/Lのオーガニックエンドウマメタンパク質濃縮物(80%タンパク質と標識)、25g/Lのオーガニックコメタンパク質濃縮物(80%タンパク質と標識)、4g/Lのオーガニック乾燥モルト抽出物、2g/Lのリン酸ジアンモニウム、1g/Lのオーガニックニンジン粉末及び0.4g/Lの硫酸マグネシウム七水和物からなる0.400Lの培地で満たした。フラスコをステンレス鋼のキャップで被覆し、そしてオートクレーブ中でフラスコを、120〜121℃で1時間保持する液体サイクルで滅菌した。フラスコを、清浄なHEPAラミナーフローフードに注意深く移し、ここでこれを18時間冷却した。その後、16個のフラスコを、P.ostreatus、P.eryngii、L.nuda、H.erinaceus、L.edodes、A.blazeii、L.sulfureus及びB.edulisの成熟したペトリ皿培養物の2cm2小片で播種し、それぞれの株は、同じプレートから二重で行った。全ての18個のフラスコを、振盪台に1インチの振幅半径の150rpmで室温で置いた。ヒラタケ(P.ostreatus)、ムラサキシメジ(Lepista nuda)及びヤマブシタケ(H.erinaceus)培養物は、目視及び顕微鏡の検査により、72時間で完結したとみなされた(菌糸体の球は、培養物中で明確に可視であり、そしてこれらの球の単離物は、光学顕微鏡下で密な菌糸のネットワークを明らかにした)。然しながら、十分に増殖されなかったブタ(Boletus edulis)を除く他の試料においては、7日目に収穫された。ヒラタケは、特異的に強力なセイボリーの味及びキノコの風味の後味を有していた。ムラサキシメジは、セイボリーと完全ではないが類似していた。ヤマブシタケの試料は、明確な‘ポップコーン’の芳香を有していた。3、7日目の試料は、風味の良い肉の芳香を有するアイカワタケ(Laetiporus sulphureus)試料産物を除き、殆ど味がないと考えられた。対照試料は、エンドウマメ及びコメタンパク質の組合せのように臭い、そして味がし、そして望ましいと考えられなかった。得られた培養物の全ての最終タンパク質含有率は、50〜60%であり、そして収率は脱水及びすり潰し後80〜90%であった。
[0063]3個の4Lのエルレンマイヤーフラスコを、5g/Lのエンドウマメタンパク質濃縮物(80%タンパク質と標識)、5g/Lのコメタンパク質濃縮物(80%タンパク質と標識)、3g/Lのモルト抽出物及び1g/Lのニンジン粉末からなる1.5Lの培地で満たした。フラスコを滅菌可能なバイオラップ(biowrap)で包み、これをオートクレーブテープで5〜6回包み(テープで包んだバイオラップは容易に取り除き、そして形状を損なわずフラスコに戻されなければならない)、そしてフラスコを120〜121℃で1時間保持するオートクレーブ中で滅菌した。フラスコを清浄なHEPAラミナーフローフードに注意深く移し、ここで、これを18時間冷却した。それぞれのフラスコを、その後、2cm2のL.edodesの60日目のP1ペトリ皿培養物で播種し、そして1インチの振幅半径の120rpmの振盪台に26℃で置いた。7〜15日後、本発明者等は、20mLの培養物アリコート上のpHプローブを使用することによって、それぞれの培養物のpHが播種後殆ど2ポイント低下していることに注目した。L.edodesは、約1g/Lの桁で又はその近辺で各種の有機酸を産生することが知られ、そしてこれらの酸の発現がこれらの培養物のpHを低下した可能性がある。菌糸体の存在を確認するために顕微鏡検査を行い、そして培養物をLB培地中に置いて、いずれもの細菌の汚染の程度を確認した。この培養物は、更なる加工(低温殺菌及び所望による乾燥)を伴って食品産物として使用することもできたが、本発明者等は、典型的には、このような培養物を本発明の方法により開示されたように調製された培地のバイオリアクター培養物のための播種材料として使用する。
[0064]7Lのバイオリアクターを、5g/Lのエンドウマメタンパク質濃縮物(80%タンパク質と標識)、5g/Lのコメタンパク質濃縮物(80%タンパク質と標識)、3g/Lのモルト抽出物及び1g/Lのニンジン粉末からなる4.5Lの培地で満たした。いずれもの開放した出入口を錫箔で包み、そしてバイオリアクターを120〜121℃で2時間保持するオートクレーブ中で滅菌した。バイオリアクターをクリーンルームの清浄なベンチに注意深く移し、設定し、そして18時間冷却した。バイオリアクターを実施例2で調製したような12日目のフラスコからの280mLの播種物質で播種した。バイオリアクターは、3.37L/分(0.75VVM)の空気供給を有し、そして26℃に維持された。急速作動/停止式消泡装置が設定され、そして約1.5g/Lの消泡剤が加工中に加えられたと推定された。約3〜4日目に、本発明者等は、フラスコ培養中に観察されたものと類似に、培養物のpHが接種後約1.5ポイント低下したことに注目した。菌糸体の存在を確認するために顕微鏡検査を行い(菌糸体のペレットは肉眼によって可視であった)、そして培養物をLB培地中に置いて、いずれもの細菌の汚染の程度を確認し、そして何も観察されなかった。この培養物は、更なる加工(低温殺菌及び所望による乾燥)を伴って食品産物として使用することもできたが、本発明者等は、典型的には、このような培養物を本発明の方法により開示されたように調製された培地のバイオリアクター培養物のための播種材料として使用する。
[0065]250のバイオリアクターを、45g/Lのエンドウマメタンパク質濃縮物(80%タンパク質と標識)、45g/Lのコメタンパク質濃縮物(80%タンパク質と標識)、1g/Lのニンジン粉末、1.8g/Lのリン酸ジアンモニウム、0.7g/Lの硫酸マグネシウム七水和物、1g/Lの消泡剤及び1.5g/Lのクエン酸からなる150Lの培地で満たし、そして120〜121℃で100分間保持して、当技術において既知の方法によってその場で滅菌した。バイオリアクターは、実施例3において調製された二つのバイオリアクターからの5Lの播種材料で播種された。バイオリアクターは、30L/分(0.2VVM)の空気の供給を有し、そして26℃に維持された。培養物は、4日の好結果の可視(菌糸体ペレット)及び顕微鏡検査後に回収された。培養物のpHは、加工中に変化しなかったが、しかしDOは、25%低下した。培養物はLB培地中に置かれて、いずれもの細菌の汚染の程度を確認し、そして何も観察されなかった。次いで培養物を82℃で30分間、30分の昇温時間及び17℃への45分の冷却時間で低温殺菌した。培養物は、最終的に噴霧乾燥され、そして味見された。最終産物は、10%までの濃度で知覚される味を伴わず、マイルドな芳香を有することが注目された。産物は、乾燥重量基準で約75%タンパク質であった。
[0066]250Lのバイオリアクターを、45g/Lのエンドウマメタンパク質濃縮物(80%タンパク質と標識)、45g/Lのコメタンパク質濃縮物(80%タンパク質と標識)、1g/Lのニンジン粉末、1.8g/Lのリン酸ジアンモニウム、0.7g/Lの硫酸マグネシウム七水和物、1g/Lの消泡剤及び1.5g/Lのクエン酸からなる200Lの培地で満たし、そして120〜121℃で100分間保持して、当技術において既知の方法によってその場で滅菌した。バイオリアクターは、実施例3において調製された二つのバイオリアクターからの5Lの播種材料で播種した。バイオリアクターは、30L/分(0.2VVM)の空気の供給を有し、そして26℃に維持された。培養物は、好結果の可視(菌糸体ペレット)及び顕微鏡検査後に2日で回収された。培養物のpHは、加工中に変化しなかったが、しかしDOは、25%低下した。培養物はLB培地中に置かれて、いずれもの細菌の汚染の程度を確認し、そして何も観察されなかった。次いで培養物を82℃で30分間、30分の昇温時間及び10℃への90分の冷却時間で低温殺菌した。培養物は、最終的に20%の固体まで濃縮され、噴霧乾燥され、そして味見された。最終産物は、10%までの濃度で知覚される味を伴わず、マイルドな芳香を有することが注目された。産物は、乾燥重量基準で約75%タンパク質であった。
[0067]8個の1Lの緩衝されたDeLongエルレンマイヤーフラスコを、45g/Lのエンドウマメタンパク質濃縮物(80%タンパク質と標識)、45g/Lのコメタンパク質濃縮物(80%タンパク質と標識)、1g/Lのニンジン粉末、1g/Lのモルト抽出物、1.8g/Lのリン酸ジアンモニウム、及び0.7g/Lの硫酸マグネシウム七水和物からなる0.4Lの培地で満たし、そして120−121℃で1時間保持されたオートクレーブ中で滅菌した。次いでフラスコを、ラミナーフローフードに注意深く置き、そして18時間冷却した。それぞれのフラスコを、使用された株がG.lucidum、C.sinensis、I.obliquus及びH.erinaceusであることを除き、実施例2で調製された240mLの培養物で種当り二つのフラスコで播種した。フラスコを、1インチの振幅半径で120RPMで26℃で8日間振盪し、その時点でこれらを実施例5で考察したパラメーターによって低温殺菌し、乾燥し、すり潰し、そして味見した。G.lucidum産物は、典型的な‘レイシ’の芳香を含有し、これは殆どの味鑑定者が心地いいことを見出した。他の試料は同様に心地よいと見做されたが、しかしより典型的なキノコの芳香を有していた。
[0069]本出願を通しての全ての参考文献、例えば発行された又は許諾された特許又は均等物;特許出願公開を含む特許文書;及び非特許文献の文書又は他の供給源の題材は、あたかもそれぞれの参考文献が、本出願中の開示と少なくとも部分的に矛盾しない程度に、個々に参考文献として組込まれるものであるように、ここに参考文献として本明細書中にその全体が組込まれる(例えば、部分的に矛盾する参考文献は、参考文献の部分的に矛盾する部分を除き、参考文献として援用される)。
Claims (8)
- 菌糸体処理された高タンパク質食品産物を調製するための方法であって:
エンドウマメ又はダイズを含む高タンパク質物質を含んでなる水性培地を用意し、水性培地は乾燥重量基準で少なくとも70%のタンパク質を含み;
該培地に真菌培養物を播種し、真菌培養物は、Lentinula edodesであり;
該培地を培養して、菌糸体処理された高タンパク質食品産物を産生する;
工程を含んでなり、ここにおいて、菌糸体処理された高タンパク質食品産物の風味又は味は、菌糸体処理されていない高タンパク質物質と比較して調節され、風味の調節は、菌糸体処理された高タンパク質食品産物の高タンパク質物質を脱風味して、豆臭い風味を減少させること、又は菌糸体処理された高タンパク質食品産物の渋味を減少させること若しくは苦味を減少させることを含む、前記方法。 - 真菌培養が、液内真菌培養または静置真菌培養である、請求項1に記載の方法。
- 水性培地が、少なくとも50g/Lのタンパク質を含んでなる、請求項1または2に記載の方法。
- 水性培地が、少なくとも70g/Lのタンパク質を含んでなる、請求項1〜3のいずれか1項に記載の方法。
- 高タンパク質物質が、乾燥重量基準で少なくとも75%のタンパク質である、請求項1〜4のいずれか1項に記載の方法。
- 菌糸体処理された高タンパク質食品産物が、低温殺菌、滅菌、および/または乾燥される、請求項1〜5のいずれか1項に記載の方法。
- 菌糸体処理された高タンパク質食品産物を含んでなる組成物であって、
菌糸体処理された高タンパク質食品産物は、乾燥重量基準で少なくとも70%(w/w)のタンパク質であり、エンドウマメ又はダイズのタンパク質濃縮物又はエンドウマメ又はダイズ由来のタンパク質単離物を含み、真菌培養物由来の菌糸体を含有し、ここで真菌培養物は、Lentinula edodesであり、そして、
菌糸体処理された高タンパク質食品産物は、菌糸体処理されていない高タンパク質食品産物と比較して、渋味、苦味、及び/又は豆臭い風味が減少している、前記組成物。 - 菌糸体処理された高タンパク質食品産物が、乾燥重量基準で少なくとも75%(w/w)のタンパク質である、請求項7に記載の組成物。
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CA3018423C (en) | 2021-02-23 |
CN109068710A (zh) | 2018-12-21 |
KR102667507B1 (ko) | 2024-05-29 |
KR20220162181A (ko) | 2022-12-07 |
MX2018012324A (es) | 2019-05-22 |
JP2019513402A (ja) | 2019-05-30 |
EP3451856B1 (en) | 2021-07-21 |
AU2017248805B2 (en) | 2020-07-23 |
EP3451856A1 (en) | 2019-03-13 |
KR20210111870A (ko) | 2021-09-13 |
CN109068710B (zh) | 2022-11-18 |
MX2022009901A (es) | 2022-08-25 |
CN115720814A (zh) | 2023-03-03 |
EP3981260A1 (en) | 2022-04-13 |
US20170295837A1 (en) | 2017-10-19 |
CA3018423A1 (en) | 2017-10-19 |
EP3451856A4 (en) | 2019-11-06 |
SG11201808284QA (en) | 2018-10-30 |
ES2886484T3 (es) | 2021-12-20 |
BR112018070148A2 (pt) | 2019-05-07 |
WO2017181085A1 (en) | 2017-10-19 |
US10010103B2 (en) | 2018-07-03 |
AU2017248805A1 (en) | 2018-10-04 |
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