DESC:FIELD OF INVENTION
[001] The present invention relates to a method for producing meat analogue using strains of edible mushroom species. More particularly, the present invention relates to a method for producing nutraceutical and nutritionally rich meat analogue with similar texture, taste, and appearance as traditional meat using strains of edible mushroom species.

BACKGROUND OF THE INVENTION
[002] Meat analogues are the products that resemble traditional meat in texture, appearance, taste, and nutrition. The production of such meat analogues is rapidly increasing and targeted at meeting the needs of consumers including nutritionally rich desire for environmental safe and ethical meat substitutes. The meat analogues exhibits different sizes ranging from 6 mm to 20 mm and multiple shapes including sheets, strips to resemble traditional meat products. Such meat analogues are cheap and exhibit taste, low calorie, low fat, and no cholesterol.

[003] Some of the traditionally known meat substitutes includes such as, but not limited to, tempeh, tofu, etc. Tofu is produced by utilizing soybean derived proteins using an easy and efficient process. However, tofu lacks texture and taste as compared to the traditional meat. Tempeh is produced by soybeans which are dehulled and cooked followed by mixing the soybeans with spores of the fungus Rhizopus oligosporus. The mixture is further fermented so as to knit the soybeans by the developed mycelium. However, tempeh also lacks texture and taste as compared to traditional meat. The texture of tempeh lacks firmness and fails to resemble the texture of traditional meat. Moreover, and use of Rhizopus fungus results in a bitter, and unpleasant taste.

[004] There are several Patent Applications that discloses a method for producing meat analogue. One such European Patent Application EP2835058A1 discloses a method for the production of a meat substitute composition based on solid state fermentation using edible mushroom mycelium.

[005] However, the cited patent application discloses the use of the strains of only one edible mushroom species which may not be efficient enough to produce a meat analogue with similar texture, appearance, shape, nutritional and nutraceutical value as traditional meat products. The cited patent application may require plant based ingredients for attaining the mentioned properties.
[006] Another United States Patent Application US20090148558A1discloses a method of producing mushroom mycelia-based meat analog. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

[007] However, the cited patent application involves the extrusion process of mycelia obtained by liquid fermentation which is time consuming. Moreover, the liquid fermentation exhibits a number of disadvantages such as it is a costly process as it requires expensive media. Furthermore, liquid fermentation exhibits low volumetric productivity. Furthermore, oxygen circulation is not effective enough in liquid fermentation.

[008] Therefore, keeping in view the problems associated with the state of the art there is a need of a technology for a cost-effective method for the production of nutritionally and nutraceutical rich meat analogue.

SUMMARY OF THE INVENTION
[009] The present invention relates to a method for preparing meat analogue using strains of edible mushroom species. The method comprises of selecting at least two desired strains of edible mushrooms species; propagating the strains resulting in multiplication of the strains of the edible mushroom species; preparing a substrate for the growth of mycelium of the strains of the edible mushroom species; inoculating the mycelium of into the substrate so as to permit the growth of the mycelium of the strains of the edible mushroom species into the substrate; incubating the substrate at 24 ± 0.5 0C; fermenting the substrate at a temperature in a range of 22 ? to 24?; and lowering the temperature to 18 0C for 24 hours resulting in a desired product. The edible mushroom species used in the present invention belongs to families including such as, but not limited to, Polyporaceae and Pleurotaceae and genus such as, but not limited to, Lentinus, and Pleurotus. The method of the present invention results in the preparation of nutritionally and nutraceutical rich meat analogue exhibiting similar texture, taste, appearance as traditional meat using strains of edible mushroom species.

OBJECTIVES OF THE INVENTION
[0010] A primary objective of the present invention is to provide a method for producing meat analogue using strains of edible mushroom species.

[0011] Another objective of the present invention is to naturally force or initiate the mycelium of the strains to produce the nutritionally and nutraceutical rich meat analogue using edible mushroom species exhibiting similar texture, taste, and appearance as traditional meat.

[0012] Another objective of the present invention is to employ strains of multiple edible mushroom species belonging to families including Polyporaceae and Pleurotaceae and genus including Pleurotus, and Lentinus.

[0013] Another objective of the present invention is to eliminate the use of additives, chemicals or animal based ingredients.

[0014] Yet another objective of the present invention is to naturally produce meat analogue using strains of edible mushroom species in a controlled manner.

[0015] Yet another objective of the present invention is to provide synergistic effect by combining multiple strains of edible mushroom species through solid state fermentation, resulting in healthy meat analogue.

[0016] Yet another objective of the present invention is to employ agricultural substrates to ferment the strains without utilizing any additives.

[0017] Yet another objective of the present invention is to eliminate the use of expensive equipments and chemicals.

[0018] Other objects and advantages of the present invention will become apparent from the following description.

SOURCE OF BIOLOGICAL MATERIAL USED IN THE INVENTION
[0019] The strains of the edible mushroom species used in the present invention are procured from the National Mushroom Culture Repository ICAR - Directorate of Mushroom Research).

DETAILED DESCRIPTION OF THE INVENTION
[0020] The following description describes various features and functions of the disclosed system. The illustrative aspects described herein are not meant to be limiting. It may be readily understood that certain aspects of the disclosed system can be arranged and combined in a wide variety of different configurations, all of which have not been contemplated herein.

[0021] Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope of invention. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.

[0022] Features that are described and/or illustrated with respect to one embodiment may be used in the same way or in a similar way in one or more other embodiments and/or in combination with or instead of the features of the other embodiments.

[0023] The terms and words used in the following description are not limited to the bibliographical meanings, but, are merely used to enable a clear and consistent understanding of the invention. Accordingly, it should be apparent to those skilled in the art that the following description of exemplary embodiments of the present invention are provided for illustrative purpose only and not for the purpose of limiting the invention.

[0024] It is to be understood that the singular forms “a”, “an” and “the” include plural referents unless the context clearly dictates otherwise.

[0025] It should be emphasized that the term “comprises/comprising” when used in this specification is taken to specify the presence of stated features, integers, steps or components but does not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof. The equations used in the specification are only for computation purpose.

[0026] The term “meat analogue” used in the present disclosure refers to food products that resemble the meat products in flavor, appearance, and texture.

[0027] Accordingly, the present invention relates to a method for producing meat analogue using strains of edible mushroom species. More particularly, the present invention relates to a method for producing nutritionally and nutraceutical rich meat analogue using strains of edible mushroom species exhibiting similar texture, taste, appearance as traditional meat.

[0028] In an embodiment, Figure 1 illustrates a method for production of meat analogue using strains of a plurality of edible mushroom species. The method involves the following steps:
(a) selecting at least two desired strains of edible mushrooms species;
(b) propagating the strains, resulting in multiplication of the strains of the edible mushroom species;
(c) preparing a substrate for the growth of mycelium of the strains of the edible mushroom species;
(d) inoculating the mycelium of into the substrate, permitting the growth of the mycelium of the strains of the edible mushroom species into the substrate;
(e) incubating the substrate at 24 ± 0.5 0C;
(f) fermenting the substrate at a temperature in a range of 22? to 24?; and
(g) lowering the temperature between 16? to18? for 24 hours, resulting in a desired product.

[0029] The substrate used in the present invention is a grain based substrate comprising of such as, but not limited to, agricultural food grains. In an exemplary embodiment, the agricultural food grains may include such as, but not limited to millet, brown rice, soybean, wheat, and the like. The agricultural food grains are present in a range of 80% - 85 % by weight of the substrate. The substrate also comprises of plant based proteins that help in growth of mycelium. The plant based proteins are present in a range of 15% - 20% by weight of the substrate. The substrate is pre boiled, and sterilized before using the substrate for the growth of mycelium of the strains of the edible mushroom species. The moisture content of the substrate is maintained in a range between 30-40%.

[0030] The selection of the strains of the edible mushroom species depends on the growth behavior of the strains and the growth pattern of each strain complementary to the other strain. The strains of the edible mushroom species selected for preparing meat analogue in the present invention involves the selection of pure mycelium without any impurities. In an embodiment, at least two strains of a plurality of edible mushroom species are used in the present invention. In an exemplary embodiment, strains of at least two edible mushroom species are used in the present invention. The edible mushroom species used in the present invention belongs to families including such as, but not limited to, Polyporaceae and Pleurotaceae and genus such as, but not limited to, Lentinus, and Pleurotus.

[0031] The propagation of the strains involve feeding the pure mycelium of the strains of edible mushroom species with carbohydrate and mineral sources during fermentation such as, but not limited to, agricultural grains extract, sugars, and the like.

[0032] The fermentation take place in a fermentation tank. A constant specific humidity in a range of 50-60% is maintained throughout the fermentation process. In an exemplary embodiment, the fermentation technique used in the present invention includes solid state fermentation. The solid state fermentation is performed on the substrate used in the present invention. In an alternate embodiment, the liquid state fermentation may be used in the present invention, which is performed on basal medium comprising of carbohydrate which is a source of sugar and mineral to mycelium of the strains of the edible mushroom species.

[0033] The additional ingredients used in the present invention aids in enhancing nutritional quality of the meat analogue. The additional ingredients used in the present invention may include such as, but not limited to, natural protein or mineral sources. In an exemplary embodiment, the natural protein used in the present invention may be derived from such as, but not limited to, pea, wheat, and the like. In another exemplary embodiment, the mineral sources may include such as, but not limited to, non-animal extract, plant based extract, and the like. The additional ingredients are used in different forms such as, but not limited to, powdered form. In an exemplary embodiment, the plant based extracts are used in powdered form. The additional ingredients are present in a range of 5-10 % by weight of the total meat analogue.

[0034] The meat analogue prepared in the present invention exhibits similar texture, appearance, and taste as the traditional meat products. The preparation of meat analogue in the present invention results in the production of fibrous mycelium and nutraceutical exudes rich in nutrients and nutraceuticals.

[0035] The mycelium of the edible mushroom species is naturally forced to initiate the release of essential metabolites exhibiting immune boosting properties. The insertion of the mycelium in the substrate enables the strains to produce nutraceutical and nutritionally rich meat analogue having similar taste, appearance, and texture as traditional meat.

[0036] The meat analogue prepared in the present invention is developed in 14 to 20 days.

[0037] In an embodiment, the environmental conditions are maintained such that one strain of edible mushroom species compels the other strain of the edible mushroom species to produce undifferentiated mycelia mass with prominent undifferentiated mass and same texture as traditional meat.

[0038] In another embodiment, shape of the meat analogue prepared in present invention may vary as per the requirement of the customer. In a preferred embodiment, the meat analogue is cut into a desired shape as per the requirement of the customer.

[0039] The present invention exhibits a number of advantages mentioned herein:
a) The present invention provides a cost-effective method of preparing meat analogue
b) The meat analogue is produced naturally that resembles the traditional meat in taste, appearance, texture
c) The present invention provides a neutraceutical and nutritionally rich meat analogue
d) The meat analogue prepared in the present invention is easily scalable as per the requirement

[0040] While the present invention has been described with reference to one or more preferred aspects, which aspects have been set forth in considerable detail for the purposes of making a complete disclosure of the invention, such aspects are merely exemplary and are not intended to be limiting or represent an exhaustive enumeration of all aspects of the invention. The scope of the invention, therefore, shall be defined solely by the following claims. Further, it will be apparent to those of skill in the art that numerous changes may be made in such details without departing from the principles of the invention.
,CLAIMS:WE CLAIM:

1. A method for producing meat analogue using strains of edible mushroom species, comprising steps of:
(a) selecting at least two desired strains of edible mushrooms species;
(b) propagating the strains, resulting in multiplication of the strains of the edible mushroom species;
(c) preparing a substrate for the growth of mycelium of the strains of the edible mushroom species;
(d) inoculating the mycelium of into the substrate, permitting the growth of the mycelium of the strains of the edible mushroom species into the substrate;
(e) incubating the substrate at 24 ± 0.5 0C;
(f) fermenting the substrate at a temperature in a range of 22? to 24?; and
(g) lowering the temperature between 16? to18? for 24 hours, resulting in a desired product.

2. The method as claimed in claim 1, wherein the strains of edible mushrooms species are selected from a group of families consisting of Polyporaceae and Pleurotaceae.

3. The method as claimed in claim 1, wherein the strains of edible mushrooms species are selected from a group of genus consisting of Lentinus, and Pleurotus.

4. The method as claimed in claim 1, wherein the propagation of the strains involve feeding the pure mycelium of the strains of edible mushroom species with carbohydrate and mineral sources during fermentation.

5. The method as claimed in claim 1, wherein the substrate is selected from a group of agricultural food grains consisting of millet, brown rice, soybean, or wheat.

6. The method as claimed in claim 5, wherein the agricultural food grains are present in a range of 80% - 85 % by weight of the substrate.

7. The method as claimed in claim 1, wherein the substrate comprises of plant based proteins in a range of 15% - 20% by weight of the substrate.

8. The method as claimed in claim 1, wherein the fermentation is a solid state fermentation or liquid state fermentation.

9. The method as claimed in claim 1, wherein the meat analogue comprises of additional ingredients selected from a group consisting of natural protein or mineral sources.

10. The method as claimed in claim 9, wherein the additional ingredients are present in a range of 5-10 % by weight of the total meat analogue.