2021.09.16
Koji OCHIAI

Company name

DAIZ Inc.
(Formerly known as DAIZ Energy, Inc.)

Development, manufacturing and sales of plant-based meat
Business Descriptio Development, manufacturing and sales of food products thatuse functional substances derived from soybeansnDate of Establishm
December 1, 2015
ent
CapitalShareholders

Representative

1,240 million yen (cumulative capital of 3.75 billion yen)Founder
Kajitsudo Co., Ltd.
The Norinchukin Bank
Nichirei Foods Inc.
Ajinomoto Co., Inc.
NIPPON STEEL TRADING CORPORATION
Kanematsu Corporation
KANEMATSU FOODS CORPORATIONENEOS Innovation Partners LLC.
KICHIRI HOLDINGS & Co., Ltd.
T.HASEGAWA CO., LTD.
Mitsubishi Chemical Holdings Corporation
Tsuyoshi Ide (Founder), President
and Representative Director2Japan must not be late Food Tech [Soy Meat]

Gellingagent
Good
Heme Feplant
protein
PBM
Processedflavoringfats andoils
seasoning3

Seed germination platform

Patented4

1 Food TechO2

CO2
Temperature

Elicitation
Induce Phytoalexin

2 Drug Discovery
5Composition formula of induced
secondary metabolites 30,000 compounds

33,000Compounds
Kyoto University.

6

Reagents for cancer research7Nature/ Scientific ReportsPublished 2018.10.12

Endocrine therapy-resistant breast cancer model cells are inhibited bysoybean glyceollin I through Eleanor non-coding RNAAuthors:
Tatsuro Yamamoto1, 6, #, Chiyomi Sakamoto1, #, Hiroaki Tachiwana2, Mitsuru Kumabe1,Toshiro Matsui3, Tadatoshi Yamashita4, Masatoshi Shinagawa5, Koji Ochiai5, Noriko
Saitoh1,2*, and Mitsuyoshi Nakao1*
Affiliations:
1 Department of Medical Cell Biology, Institute of Molecular Embryology and Genetics, Kumamoto University, 2-2-1 Honjo, Chuoku, Kumamoto 860-0811, Japan
2 Division of Cancer Biology, Cancer Institute of the Japanese Foundation for Cancer Research, 3-8-31 Ariake, Koto-ku, Tokyo 1358550, Japan
3 Faculty of Agriculture, Graduate School of Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan
4 Tokiwa Phytochemical Co. Ltd., 158 Kinoko, Sakura-shi, Chiba 285-0801, Japan
5 Kajitsudo Co. ,Ltd. 1155-5, Tabaru, Mashiki-machi, Kamimashiki-gun, Kumamoto 861-2202, Japan
6 Department of Oral and Maxillofacial Surgery, Faculty of Life Sciences, Kumamoto University, Kumamoto, Japan# These authors equally contributed to this work.

8Published JournalAGRICULTURAL FOOD CHEMISTRY/ PLOS ONE and so on

9Cambridge Innovation Center | Kendall Square
510 Kendall Street Cambridge, MA 02142

10

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1 Food Tech
O2

CO2Temperature

Elicitation
Induce Phytoalexin

2 Drug Discovery
1213

DAIZ's Miracle Meat has been adopted for"THE GOOD BURGER", the second soybean
patty series in Freshness Burger.

14
14

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Meat section of Japan's major mass retailer "AEON"

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Technology required by large food companies【Alternative protein】◼ Reduction of Off-flavor◼ Reproduction of meat-like texture
19What is Miracle-meat ?
Neither oil pomace
nor starch pomace

20

How do we make
Miracle meat ?

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Soy-Oil Pomace VS Miracle meat
Innovation

USPTO/5722518〇 increasing Umami〇 meat-like texture〇 decreasing off-flavor

MiracleMeat✖ less meat-like texture✖ off-flavor✖ less Umami

Bulking
agent
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Look at beef and soy cells
Animal cells
Beef, Pork, Chicken

Plant cell
Ochiai-stayle germinated soy

Protein 16%

Protein 18%

Carbohydrate 0.3%

Carbohydrate 3%

Lipid 12%

Lipid 9%23

PatentMechanism

24

InnovationUSPTO/5722518

Umami

RareUmami

Amino acids increased tothe same as meat

VitaminlessVitamin

Increase in 13 hours

Nutrition

Primary nutrition

Nutrition

Induced secondary
Metabolites

Absorbency

Difficult

Absorbency

Easy

25

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OGM/Ochiai Germination Method
LowO2

High

CO2

Promotes
Soy Metabolism

High
Temp

Moisture
Control26

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Pain

UMAMI

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"Ochiai style germination method“ is inducing
Free amino acid (mg) in 100 g of soybean seedAmino acids
related intosweetness andumami tastes

33

GluAsp7

Lys

Essential aminoacidHis3Phe5Met

2Thr

1

40
1626

Daiz Inc.：Germinated-soy

10
Benchmark test：soaked soy

23

26

Leu

3

Ile

2

Val

432

24
1823

Arg
Amino acids
related into
bioactivities

74

38

10

Trp
Branched-chainamino acids
related into
energy production

182

13Ala

Gly

4

Pro

4

Ser

2

Tyr

2

61

89

6

0

21
22
21
20(mg/100g)
40

60

80

100

120

14016018020029Comparison of free amino acids related to taste(umami, sweetness)
0

20

40

100

120

140

160

180

200

6474

Alanine33
10Aspartic acid

Serine80

182

Glutamic acidMethionine

60

5Germinated Soybean

10Beef*1224*Reference: Research result information (2006-2007) of Kyushu Okinawa
Agricultural Research Center, NARO.
http://www.naro.affrc.go.jp/org/karc/seika/kyushu_seika/2007/2007119.html

Free amino acids(mg/100g)
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Pain

No off-flavor

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Breeding of soybean rich in oleic acid by using
a non-GMO technology.
Purposes●Development of oil seed without trans fatty acids.
●non-GMO soybean rich in oleic acid
●Canada production
High oleic acid
『HO Canada』●Saga production
High oleic acid
『HO Saga』

Variety registration Done
Start on 2019

Variety registration Done
Start on 2020Toyoaki ANAI/ Professor
Faculty of Agriculture,
Saga University
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α-linolenic acid and linoleic acid are precursors of beany flavor

α-linolenic acidlinoleic acid

Saga University【 HO Saga 】
Lipoxygenase

13(S)-HPODE

Hexenalother aldehydes

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Pain

Meat-like texture

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Production capacity
4,000MT/YearSliced meat development / new strategic item

Improved texture（N/mm２）
0.2

Chicken breast (boiled)
Miracle Meat
Benchmark ：company A

0.18
0.16
0.14
0.12

0.1
0.08
0.06
0.04
0.02
00102030

4050607080（×0.1mm/sec）

In-house analysis 2020.12.18

Comparison of stress per area = elasticity

Rheometer manufactured by Yamaden Co., Ltd. (Model: RE2-33005B)

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Patent

OGM R&D39

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The Future of MIRACLE MEAT
Reproduce the taste as close to meat as possible⚫ We perform germination and metabolome analysis of beans and grains.

⚫ With the help of AI, factors related to taste and texture are characterized.
M e t h o d ①
M u n gb e a n

Combination like-chicken
M e t h o d ②
L e n t i ltaste

M e t h o d ③
P i n t o b e a nM e t h o d ④
O r c ab e a n

Combination like-pork
taste

Combination like-beef
taste

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Application of food tech using OGM
1. Plant-based egg

2. Plant dairy products

3. Fish bait
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Our SDGs / Life Cycle Assessment
丸紅株式会社経済研究所産業調査チームによるLCA評価

Thank You
https://www.daiz.inc45

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