https://bio.nikkeibp.co.jp/atcl/column/16/021500017/111400383/
The company’s mycoprotein production process is as follows: Rice is gelatinized and then treated with amylase to separate it into carbohydrate-rich and protein-rich portions. The protein-rich portion is used as a substrate for solid-state cultivation of koji mold. Mycoprotein is produced by drying the protein substrate and fungus cells together, and this is then commercialized as a food ingredient.
The mycoprotein has a protein content of around 40-60% in a dry state, and extremely little fat, making it high in protein and low in fat. While its umami flavor is strong, it has little of the odor typical of plant-derived proteins, so it has the advantage of being delicious even without strong seasonings.
The company has branded its mycoprotein “Comeat,” processing it into retort pouches and canned goods, which it sells on its website. Because it’s minced meat-like, its main products are meat sauce and keema curry. Rice syrup is also sold as a seasoning, and bread made with rice syrup is also manufactured and sold.