Impossible Foodsが$500M調達し、計$1.3Bの調達額になったとのこと、引き続き人工肉の分野が熱い。
Impossible Foods raised $500M, totalling $1.3B. Plant meet is still one of the hottest areas in the market.
Impossible Foods confirms $500 million fundraising, has raised $1.3 billion in total
https://techcrunch.com/2020/03/16/impossible-foods-confirms-500-million-fundraising-has-raised-1-3-billion-in-total/
先に2019年に上場したのがLAのBeyond Meatで、現在$3.7Bの市場価値がある。
Beyond Meat went public first and now it is valued at $3.7B.
個人的にはマーケットバリューより、ハンバーグ作ったら美味いかどうかに興味がある。作ってみた。
Personally, I have more interest in how it is yummy when I make “Hambargu” with the meat. And I did.
ちなみにハンバーグっていうのは、アメリカにはあまりなくて、Salisbury Steakがお肉としては似てるけど、もっと(グレービー)ソースがドバっとかかっている感じで、どっちかというとそいつは煮込みハンバーグっぽい。
In the US, you don’t see “Hambargu” a lot. Salisbury Steak is similar to it, but it has more sauce on/around it (=gravy sauce). It is more like simmered Hambargue in the Japanese sense.
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Grill the patties in the oven heated at 390F for 10 mins. Apply the sauce on the hambargu and there you go!
感想としては、娘は「パサついている。ナイフを入れたときに肉汁が染み出してこそハンバーグ」とのこと。嫁は「しょっぱい」と。
Comment from pundits. My daughter told me “Dry. Hambargu have to trickle out juice when cut” My wife was briefly “Salty”
人工肉なので、合挽き肉のねっとりとした脂がない分、パサつくのとポロポロするのはいなめない。オリーブオイルを入れれば多少解決するか。肉そのものに塩が入っていそうで、ソースや材料に塩を入れるとしょっぱくなってしまう。
全体的に工夫すればそこそこの味にはなりそうだけど、コスパが悪いかも。
Since it is plant-based meat, it doesn’t have “stickiness” of fat of beef and pork combined meet. Thus, you can feel it is a kind of dry. And the meat contains salt in it when sold in a shop. If you add salt in sauce or ingredients, it can get very salty..
You can make it better if you improve the balance etc., but still cost performance is not that great.