MEAT ANALOGUE FOOD PRODUCT AND METHOD OF PRODUCING THEREOF
Disclosed is a method of producing a meat analogue food product that includes mixing a microbial biomass protein slurry with a preparation with transglutaminase enzyme to obtain a protein mixture; incubating the protein mixture for a first period time with mixing at a temperature ranging from 28° C. up to 40° C.; adding at least one of selected from an aqueous MgCl 2 or an aqueous CaCl 2 to the protein mixture; incubating the protein mixture for a second period of time; incubating the protein mixture for a third period of time in a water bath at a temperature ranging from 40° C. up to 60° C.; heating the protein mixture at a temperature ranging from 60° C. up to 85° C.; and setting the protein mixture in a closed mold.
1 . A method of producing a meat analogue food product, the method comprising:
mixing a microbial biomass protein slurry with a preparation comprising transglutaminase enzyme to obtain a protein mixture;
incubating the protein mixture for a first period of time with mixing at a temperature ranging from 28° C. up to 40° C.;
adding at least one of selected from an aqueous MgCl 2 or an aqueous CaCl 2 to the protein mixture;
incubating the protein mixture for a second period of time at a temperature ranging from 28° C. up to 40° C.;
incubating the protein mixture for a third period of time in a water bath at a temperature ranging from 40° C. up to 60° C.;
heating the protein mixture at a temperature ranging from 60° C. up to 85° C.; and
setting the protein mixture in a closed mold.
2 . The method according to claim 1 , wherein the preparation further comprises maltodextrin.
3 . The method according to claim 1 , further comprising pressing the protein mixture at a temperature ranging from 5° C. up to 7° C.
4 . The method according to claim 1 , wherein the pH of the microbial biomass protein slurry is adjusted to be in a range from 5 up to 8.
5 . The method according to claim 1 , wherein the total weight of the protein mixture before incubating the protein mixture for the second time comprises:
from 3% up to 5% of preparation comprising transglutaminase; and
from 1.5% up to 2.5% of at least one of selected from the aqueous MgCl 2 or the aqueous CaCl 2 , wherein molarity of the aqueous MgCl 2 or the aqueous CaCl 2 is in a range from 2.5 M to 3.5 M.
6 . The method according to claim 1 , wherein the protein mixture is mixed at speed ranging from 10000 rpm up to 20000 rpm for at least 1 minute in a high-speed mixer.
7 . The method according to claim 1 , wherein the microbial biomass protein slurry comprises:
from 5% up to 25% of bacterial biomass, and
from 75% up to 95% of water.
8 . The method according to claim 7 , wherein the microbial biomass protein slurry comprises from 20% up to 25% of bacterial biomass.
9 . The method according to claim 1 , wherein the microbial biomass protein slurry comprises a bacterial biomass comprising an isolated bacterial strain deposited as VTT-E-193585 or a derivative thereof.
10 . The method according to claim 1 , wherein the microbial biomass protein slurry is produced via upstream and downstream processes, the downstream process comprising following steps:
cultivating bacterial cells by gas fermentation to obtain a biomass;
incubating the biomass with a heat treatment at a temperature ranging from 55° C. up to 75° C. for 15 minutes up to 40 minutes.
separating a liquid phase and a solid phase of the biomass and concentrating the biomass by removing the liquid phase; and
homogenizing the bacterial cells of the biomass to obtain a microbial biomass protein slurry.
11 . The method according to claim 10 , wherein the homogenizing is carried out at a pressure ranging from 800 bars up to 2000 bars for at least one run.
12 . The method according to claim 10 , wherein the homogenizing is carried out at a pressure ranging from 700 bars up to 1000 bars.
13 . The method according to claim 10 , wherein a feed for cultivating by gas fermentation comprises at least one of selected from CO 2 , CH 4 , H 2 , O 2 , NH 3 , at least one mineral.
14 . A meat analogue food product obtained by the method according claim 1 , wherein the meat analogue food product has a firm tofu-like structure.