The Better Meat Co. patents mycelium it says ‘does an even better job of mimicking’ meat

A sandwich piled high with deli slices that look like turkey, with a toothpick from The Better Meat Co. stuck in the top.
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菌丝体蛋白质制造商Better Meat Co.刚刚获得了Rhiza的第四份专利,Rhiza是其独特的架子稳定成分,该成分由一种被称为Neurospora Crassa的真菌物种制成。

首席执行官保罗·夏皮罗(Paul Shapiro)解释说,大多数菌丝蛋白类似物都是镰刀菌的变体,葡萄球菌已被Quorn使用了数十年。NeurosporaCrassa是另一种非常常见的真菌,曾经是食品系统的一部分。在印度尼西亚,它用于将大豆,花生或椰子压入Oncom,这是一种类似豆eh的主食,在世界的那部分很常见。夏皮罗说,但直到现在,它从未被培养为自己的实体。

“It’s very meat-like in its texture, it grows rapidly and it accumulates a lot of protein,” he said.

With the new patents, Better Meat is staking its place in the ingredients space. They aren’t seeking to make their own branded products, but instead want to work with manufacturers interested in using mycelium in their products to substitute for meat, egg or dairy.

In general, Shapiro said, mycelium — which is the roots of fungi — is more natural and economical than any plant-based proteins. It’s also more nutritious and more easily versatile. But today, most manufacturers who want to substitute something for animal proteins are confined to wheat, peas or soy.

他说:“我们正在寻求做的是创造那种在模仿肉类体验方面做得更好的主要成分。”

为什么Neurosporacrassa?

建立了更好的肉类为肉类替代品制造成分。夏皮罗说,当他们转向菌丝体时,他们研究了不同的真菌物种,以查看最有效的东西。

他们想要的是对人类消费,多功能,营养,货架稳定且易于生产的安全性。因为Neurosporacrassa’s long history of use to make oncom, Shapiro said, they gave it a close look. After all, he said, if it has been used in food for hundreds of years and has cleared regulators in other countries, it likely has a shorter path to approval.

A sandwich piled high with deli slices that look like turkey, with a toothpick from The Better Meat Co. stuck in the top.

The lunchmeat on this sandwich is made from The Better Meat Co.’s Rhiza protein.

Better Meat Co.授予的许可。

Neurosporacrassa has other properties that Better Meat was looking for, Shapiro said. The fungus grows rapidly and has long, filamentous roots — good for simulating the texture of meat. And it can be dried, meaning it can be lightweight and shelf stable — qualities that can help an ingredient easily travel to various manufacturers to be incorporated into a variety of products, Shapiro said.

快速的增长率也使NeurosporaCrassa是准备粮食生产的成分。

“从我们接种我们的那一刻fermenter到我们收获的那一刻fermenter不到一天。”夏皮罗说。

Neurospora克拉萨(Crassa)在水中种植,科学家在肉中说,质地首次种植时看起来像苹果酱。更好的肉从菌丝体中取出水后,可以看到根的长自然线。当菌丝体是关于儿童造型粘土的质地时,可以将细丝拆开。小心地塑造菌丝体并冻结它可以使其成为肉类的肉类模拟,并像肉这样的纤维。但是更好的肉也将菌丝变成培根,鸡块,午餐肉和foie gras substitute. Shapiro said it’s also been used as a dairy and egg substitute in baking applications.

但是安全方面是关键。和安全Neurosporacrassa has actually been studied for nearly a century. Not only is the fungus used to ferment traditional foods in Indonesia, but it’s also been培养为生物学研究for generations. Its genes have already been sequenced and quite a lot is known about it already.

Shapiro said the company has had self-affirmed generally recognized as safe status for its Rhiza protein for some time. The company is currently seeking FDA GRAS status for the ingredient, which it applied for about a month ago.

Better Meat-affiliated scientists also发表了《食品和化学毒理学杂志》上的论文本月关于Neurospora Crassa的安全性,作为肉类替代品和增强成分。夏皮罗(Shapiro)说,悠久的历史加起来是监管机构和潜在制造商客户都可以轻易看到的东西。

“We just have a different method of preparing it and growing it so that it can be used economically as a next generation meat replacer,” he said.

接下来是什么?

Better Meat is positioning itself to offer a new dimension to the alternative protein market. By putting everything on the table in terms of their ingredient, Shapiro said they are displaying the reasons why manufacturers searching for alternatives should pay attention to Rhiza protein.

在成分成分和过程方面,夏皮罗说,他认为菌丝体是对植物性蛋白质的明显赢家。他说,例如,豌豆蛋白成分要花很多工作和科学,将它们变成肉类类似物。豌豆在一个田野中生长,然后收获并粉碎成面粉。纤维和脂肪与豌豆粉分离,留下蛋白质粉。但是要成为肉类的类似物,通常会挤出该粉末 - 这种过程使用压力和热量等力使蛋白质变成柔软,伸展,更类似肉的形式。

夏皮罗说,另一方面,神经孢子虫的复杂性不那么复杂。

他说:“仅通过发酵,我们就可以创建一个全食,全天然的肉类增强剂和肉类替代品,这是由于各种原因,无论经济和功能,都非常有益。”

A stack of fudge brownies with a teaspoon filled with beige Rhiza protein to the left.

这些布朗尼是用茶匙中的Rhiza蛋白而不是鸡蛋制成的。

Better Meat Co.授予的许可。

Hormel is working with Better Meatto develop products using Rhiza for eventual commercial production. Shapiro said they are working with other manufacturers who have not gone public yet with their plans. But, he said, the end goal is for Better Meat to be a leading producer of fermented alternatives to animal protein.

Shapiro said the company is on its way there. Its13,000-square-foot demonstration-scale facilityin California is able to produce thousands of pounds of Rhiza protein a month.

夏皮罗说,更好的肉看到了供求法则的令人羡慕的一面。对Rhiza蛋白有很多需求。他们只需要能够做得足够。

“因此,我们必须建立更大的发酵资产,以便建立我们的Rhiza霉菌蛋白的河流以流入食品工业。这就是我们现在正在努力的事情。”他说。

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杰维·戴维·蒙特哈尔(Jervie David Montejar)
一个想尝试在他周围尝试所有美味佳肴并将新闻传播给所有人也尝试的美食爱好者。找到有关宿雾和世界其他地方的食物和餐馆的最新趋势:)“生活不确定。先吃甜点。”- 内斯汀·乌尔默(Ernestine Ulmer)
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