FOODSTUFF

Abstract

A foodstuff comprises filamentous fungus, which is preferably a Fusarium specie, and agar. The foodstuff is preferably a packaged sliced product which also includes one or more flavourants. The foodstuff is preferably suitable for vegans.

Claims

1-34. (canceled)

35. A foodstuff comprising particles of a filamentous fungus and agar.

36. A foodstuff according to claim 35, wherein said foodstuff includes less than 5 wt % of agar and includes at least 0.5 wt % of agar.

37. A foodstuff according to claim 35, wherein said foodstuff includes 3 to 4 wt % of agar.

38. A foodstuff according to claim 35, which includes at least 7 wt % and less than 25 wt % of said filamentous fungus on a dry matter basis.

39. A foodstuff according to claim 35, wherein a ratio (A) defined as the weight of filamentous fungus on a dry matter basis divided by the weight of agar is at least 1 and is less than 25.

40. A foodstuff according to claim 35, wherein: said foodstuff includes 15 to 21 wt % of said filamentous fungus on a dry matter basis; a ratio (A) defined as the weight of filamentous fungus on a dry matter basis divided by the weight of agar is in the range 4 to 7; and the total amount of water in said foodstuff is in the range 60 to 80 wt %.

41. A foodstuff according to claim 35, wherein the total amount of water in said foodstuff is at least 25 wt % and is less than 81 wt %.

42. A foodstuff according to claim 35 which includes: 7 to 25 wt % of said filamentous fungus on a dry matter basis; 1 to 5 wt % of agar; and 30 to 85 wt % of water.

43. A foodstuff according to claim 35 which includes: 15 to 24 wt % of said filamentous fungus on a dry matter basis; 2 to 5 wt % of agar; and 60 to 80 wt % of water.

44. A foodstuff according to claim 35, wherein a ratio (B) defined as the weight of water divided by the weight of filamentous fungus on a dry matter basis is at least 2 and is less than 6; and a ratio (C) defined as the weight of water divided by the weight of said agar is at least 10 and is less than 25.

45. A foodstuff according to claim 35 which includes 1 to 3 wt % of potato protein.

46. A foodstuff according to claim 35 which has a pH of less than 6 and has a pH of at least 3.

47. A foodstuff according to claim 35, which includes: 17 to 22 wt % of filamentous fungus on a dry matter basis; 1 to 5 wt % of agar; 0 to 3 wt % of vegetable-based protein; 1 to 4 wt % in total of one or more flavourants; 0.5 to 2 wt % of acidulant; 0 to 0.2 wt % of preservative; and 63.8 to 80.5 wt % water.

48. A foodstuff according to claim 35, which includes 0 wt % of ingredients of animal origin.

49. A foodstuff according to claim 35, wherein a multiplicity of slices of said foodstuff are provided, said slices being provided in a package, wherein the package is arranged to restrict passage of oxygen to the foodstuff therein

50. A process for making a foodstuff according to claim 35, the process comprising: selecting particles of filamentous fungus; (ii) selecting agar; and (iii) contacting said particles of filamentous fungus with said agar.

51. A process according to claim 50, wherein: in step (i) a biomass comprising filamentous fungus is selected, wherein said biomass includes 20 to 30 wt % of filamentous fungus on a dry matter basis; 30 to 95 wt % of said biomass is selected and contacted with 1 to 5 wt % of said agar; and after step (iii), a mixture comprising said filamentous fungus and agar is introduced into a receptacle or mould.

52. A process according to claim 51, wherein: after step (iii), said mixture is subjected to an elevated temperature to cook the mixture; after being subjected to an elevated temperature, said mixture is subjected to a reduced temperature of less than 0 C.; and after being subjected to said reduced temperature, said mixture is fragmented to define a multiplicity of slices.

53. A foodstuff comprising particles of a filamentous fungus and agar, wherein: said foodstuff includes less than 5 wt % of agar and includes at least 0.5 wt % of agar; said foodstuff includes at least 7 wt % and less than 25 wt % of said filamentous fungus on a dry matter basis; a ratio (A) defined as the weight of filamentous fungus on a dry matter basis divided by the weight of agar is at least 1 and is less than 25; and the total amount of water in said foodstuff is at least 25 wt % and is less than 81 wt %.

54. A foodstuff according to claim 53, wherein a multiplicity of slices of said foodstuff are provided, said slices being provided in a package, wherein the package is arranged to restrict passage of oxygen to the foodstuff therein.

Description

[0075] Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying figures, in which:

[0076] FIG. 1 is a graph comparing gel strengths of cooked and frozen egg albumin;

[0077] FIG. 2 is a graph comparing water release of cooked and frozen egg albumin;

[0078] FIG. 3 is a graph comparing gel strengths of a range of other cooked or frozen samples;

[0079] FIG. 4 is a graph comparing water release of the samples shown in FIG. 3;

[0080] FIG. 5 is a graph comparing gel strengths of specified samples;

[0081] FIG. 6 is a graph comparing water release of specified samples;

[0082] FIG. 7 is a graph comparing overall liking of a commercially available QUORN (Trademark) product and an agar-based product; and

[0083] FIG. 8 is a graph comparing a series of specific attributes of a commercially available QUORN (Trademark) product and an agar-based product.

[0084] The following material is referred to hereinafter:

[0085] Mycoprotein paste-Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md. 20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in WO96/21362 and WO95/23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 400-750 m length, 3-5 m in diameter and a branching frequency of 2-3 tips per hyphal length.

[0086] Agarcommerciallyavailable powdered agar for food applications having a gel strength (1.5 wt % solution at 20 C.) of approximately 1000 g/cm.sup.2.

[0087] The following assessments are referred to hereinafter:

Assessment 1Textural Measurement Procedure on Products.

[0088] A compression test was undertaken on an edible formulated product using a Texture Analyser with a 5 kg load cell using a parallel plate 2 mm set to penetrate the material up to 0.5 cm at a speed of 1 mm/s. Data was collated during the test.

Assessment 2Expressible Water Release from Samples Under Applied Force

[0089] The Texture Analyser described in Assessment 1 was used with a 5 kg load and a 20 mm parallel plate to express water from gel samples to enable water release to be assessed.

[0090] The water release percentages of samples was calculated by the equation

[00001]$\frac{W_o-W}{W_o}100$

[0091] where Wo and W are the respective weights of samples before and after compression by the load cell of the Texture Analyser.

Assessment 3Gel Strength of Samples

[0092] A two-cycle uniaxial compression process was performed using the Texture Analyser described with a 25 kg load cell. The load cell was calibrated each time with a 5 kg weight. The equipment was set to zero automatically by lowering the plate until the bottom surface of the plate just contacted the table. Cylindrical sections (17 mm diameter) from the gel were cut into pieces 25 mm high using an adapted cheese cutter and were compressed between the stationary bottom platform and a moving upper plate of the texture analyzer. Data relevant to gel strength was collated.

[0093] Examples 1 to 6 which follow describe preparation of egg albumin-based formulations and investigations undertaken on such formulations to determine their properties.

Example 1Preparation of Egg Albumin-Gel Systems

[0094] 16 wt % solutions of egg albumin were prepared using deionised water. Egg albumin powder was mixed with water and any other ingredients using a high shear kitchen blender until all powders were dissolved. The pH of the solutions was then adjusted to pH=6, using either concentrated NaOH or sulphuric acid. The solutions were poured into 17 mm diameter cellulose casings that were then tied up at both ends. Gelation of the egg albumin was induced by heating the casings at 100 C. in a steam oven for 20 minutes. After steaming, the samples were cooled down in a chiller to 5 C. and held overnight at this temperature before any textural measurement.

Examples 2 and 3Preparation of Other Egg Albumin-Gel Systems

[0095] The general procedure of Example 1 was used to produce egg albumin-based formulations containing 20 wt % egg albumin and 24 wt % egg albumin.

Example 4General Procedure for Freezing and Frozen Storage Procedure for Gel Systems

[0096] Selected samples were frozen in a blast freezer at a temperature of 21 C. for 3-4 hours.

[0097] Thereafter frozen samples were transferred to a cold store at 21 C. and held there for at least a week before any subsequent assessment.

Example 5General Procedure for Thawing Samples of Gel Systems

[0098] Prior to any assessment, frozen samples produced as described in Example 4 were thawed in a commercial steamer at 30 C. for 2 hours to ensure fully defrosted.

[0099] As described herein, egg albumin is included in commercially available QUORN (Trade Mark) products as a binder. In the preparation of such products, egg albumin powder is mixed with mycoprotein and other ingredients and is subsequently heat steamed to gel the egg albumin. This transforms the material from a pasty consistency to a material which is cuttable after chilling. At this stage, however, it is found the material releases very little water once compressed as per Assessment 3, which demonstrates that the egg albumin holds the water tightly in the mix. However, after freezing and subsequent thawing in the manner described in Examples 4 and 5, it is found that the water held in QUORN (Trade Mark) products by the egg albumin is separated and exuded to produce a meaty and succulent product. This effect was investigated further as described in Example 6.

Example 6Investigation of Properties of Egg Albumin Formulations

[0100] To investigate the properties of the QUORN (Trade Mark) products and, more particularly, the functioning of the egg albumin contained therein, the egg albumin-based formulation of Example 1 was investigated using Assessments 2 and 3 described. The formulation was assessed after chilling as described in Example 1 and after freezing and thawing as described in Examples 4 and 5.

[0101] FIG. 1 compares the gel strengths assessed for the cooked non-frozen product (labelled C) and for the cooked, frozen and thawed product (labelled FT). The figure illustrates how the frozen and thawed product has a significantly lower gel strength compared to the cooked non-frozen product.

[0102] FIG. 2 compares the water release properties of the cooked non-frozen product (labelled C) and the frozen and thawed product (labelled FT) from which it is clear that, for the cooked non-frozen product, water release is very low (less than 5 wt %) but, for the frozen and thawed product, its water release is high (25 wt % or more) meaning the product is spongy.

[0103] Thus, it is clear from the above that freezing and thawing of egg albumin-based formulations leads to production of products which appear to be meaty and succulent when chewed.

[0104] Other proteins were investigated and compared to egg albumin to assess whether the effects observed for egg albumin are common amongst proteins and to establish desirable characteristics for materials which may be used to produce a meaty, succulent texture. Examples 7 to 11 describe the investigations undertaken.

Examples 7 to 11Investigation of Other Protein-Based Formulations

[0105] In a manner analogous to Example 6, other concentrations of egg albumin and other proteins were investigated. Details on the examples are provided in Table 1 below.

TABLE-US-00001 TABLE 1 Concentration of protein in Example Protein used water 7 Egg albumin 20 wt % 8 Egg albumin 24 wt % 9 Potato protein 24 wt % 10 Whey protein 24 wt % 11 Egg albumin, potato protein and 8 wt % of each whey protein blend component

[0106] Results of assessments are provided in FIGS. 3 and 4 which show that not all proteins function in the manner described in FIGS. 1 and 2 for egg albumin. A review of the results in FIG. 3 for potato protein and whey protein (Examples 9 and 10 respectively) show the difference in gel strength between cooked non-frozen products (labelled C) and cooked, frozen and thawed products (labelled FT) is relatively small in comparison to the difference for the egg albumin formulations (Examples 7 and 8). For Example 11 (which includes 8 wt % egg albumin) the difference in gel strength between cooked non-frozen (labelled C) and cooked, frozen and thawed (labelled FT) samples is greater than for Examples 9 and 10 but significantly less than for the egg albumin examples 7 and 8 which exhibit a large difference in gel strength between cooked non-frozen and cooked, frozen/thawed samples. The gel strength of the more concentrated egg albumin formulation (Example 8) is higher than for the lower concentration formulation (Example 7).

[0107] FIG. 4 shows the Example 7 formulation has the highest water release with the Example 8 formulation next highest. The formulations of Examples 9 to 11 release significantly less water meaning such formulations have the least sponginess.

[0108] The inventors have appreciated from the aforementioned investigations (and other investigations) that the following characteristics are desirable in a gellable material to enable it to be advantageously used in a food product (e.g. a vegan and/or non-egg albumin-based food product) which has a meaty, succulent texture:

[0109] (i) a reasonably high gel strength (measured as described in Assessment 3) after cooking and freezing/thawing.

[0110] (ii) a reasonable level of water release after cooking and freezing/thawing (measured as described in Assessment 2).

[0111] (iii) edible at the level used.

[0112] (iv) able to be mixed with mycoprotein fibres.

[0113] One gellable material the inventors have unexpectedly found generally to satisfy the desired characteristics is the polysaccharide, agar. The following examples describe investigations involving agar and comparisons with egg albumin.

Example 12General Procedure for Preparation of Agar-Based Gel System

[0114] 6 wt % solutions of agar were prepared using deionised water. In this regard, agar powder was mixed with water using a high shear kitchen blender until all the powder had dissolved. The pH of the solution was then adjusted to pH 6 using either concentrated NaOH or sulphuric acid. The solution was then poured into a 17 mm diameter cellulose casing that was then tied up at both ends. The agar was dissolved and hydrated well by heating the casing at 100 C. in a steam oven for 20 minutes. After steaming, the casing was cooled down in a chiller to 5 C. and held overnight at this temperature before any textural measurement.

Example 13Investigation of Properties of Agar-Based Gel System and Comparison with Egg Albumin-Based Gel System

[0115] The agar based formulation of Example 12 and the 16 wt % egg albumin-based formulation of Example 1 were investigated and compared using Assessments 2 and 3. The formulations were assessed after chilling and after freezing/thawing as described in Examples 4 and 5.

[0116] FIG. 5 compares the gel strengths assessed for cooked, non-frozen (labelled C) and cooked and frozen/thawed (labelled FT) Example 12 and Example 1 formulations from which it will be noted that, in both cases, the gel strengths decrease significantly after freezing/thawing.

[0117] FIG. 6 compares the water release for the cooked non-frozen and cooked and frozen/thawed Example 12 and Example 1 formulations from which it is clear that, in both cases, the water release by the gels increases substantially after freezing.

[0118] To show that edible meat-free formulations containing agar can be made and have suitable properties, egg albumin-based and agar-based formulations were made following the general procedures in Examples 14 and 15.

Example 14Preparation of Egg Albumin-Based Sliced, Cold, Meat-Free (but Meat-Like), Chicken-Flavoured Product

[0119] Mycoprotein paste was weighed into a mixing bowl of a food mixer and water was added, prior to mixing for about 1 minute. Then, all the dry ingredients to be included, namely chicken flavour, egg albumin and acidulant were added and mixed for a few minutes. Periodically, mixing was stopped to redistribute materials that were stood away from the impeller. Mixing was continued in order to achieve an even distribution of all ingredients within the mix. Once achieved, mixing was stopped and the material was filled into chub sausage casings using a manual sausage filler. Chubs were then transferred into a steamer and cooked at 100 C. for about 25 minutes to set the egg albumin. After steaming, the cooked chub was transferred to a blast freezer and left to freeze for around 120 minutes. The frozen chub was then located inside a marked sample bag, transferred into a cold store and held there at 21 C. for around a week before defrosting for evaluation.

[0120] The aforementioned method is currently used to prepare a commercially-available QUORN (Trade Mark) chicken-flavoured delicatessen (meat-free) product.

Example 15Preparation of Agar-Based, Sliced, Cold, Meat-Free (but Meat-Like), Vegan, Chicken Flavoured Product

[0121] Following the procedure described in Example 14, an agar-based product was made as a vegan version of the commercially available product of Example 14. A summary of the recipe is provided in the table below.

TABLE-US-00002 Ingredient Wt % Mycoprotein paste 80.9 Water 10.0 Meat-free chicken flavour 2.8 Potassium sorbate 0.2 Acidulant 1.1 Agar powder 3.6 Potato protein 1.4

Example 16Assessment of Products of Examples 14 and 15

[0122] Sensory evaluation of the products of Examples 14 and 15 was undertaken using a consumer panel, comprising 9 meat-eaters and 9 vegetarians, all of which were regular consumers of QUORN (Trade Mark) products.

[0123] Defrosted samples of products, were sliced and generously filled into sandwiches and served in a balanced order. Results are provided in FIGS. 7 and 8.

[0124] Referring to FIG. 7, the overall liking, texture and taste of the Example 15 (agar-based) product was generally better than the Example 14 (egg-based) product.

[0125] Referring to FIG. 8, the firmness, saltiness, strength of roast taste, succulence, strength of meaty/savoury taste and the sweetness of the Example 15 (agar-based) and Example 14 (egg-based) were comparable and in each case the characteristics of the agar-based product assessed was acceptable.

[0126] Thus, the inventors have shown that agar can be used to make a sliced, cold, meat-free (but meat-like) product, suitable for vegans, which is comparable in taste (and other properties) to commercially available QUORN (Trade Mark) products.

[0127] The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.