EDIBLE FUNGI

Abstract

An edible formulation, suitable for vegans, comprises edible fungal particles of a filamentous fungus and calcium ions.

Claims

1. An edible formulation comprising edible fungal particles of a filamentous fungus and calcium ions.

2. A formulation according to claim 1, wherein said edible formulation includes 0 wt % of components derived from animals.

3. A formulation according to claim 2, wherein said edible formulation includes at least 20 wt % of said filamentous fungus on a dry matter basis.

4. (canceled)

5. A formulation according to claim 1, wherein said edible formulation includes at least 2,000 mg, per Kg of filamentous fungus on a dry matter basis, of extracellular calcium ions.

6. A formulation according to claim 1, wherein the total amount of calcium ions in said edible formulation is at least 5,000 mg per Kg of filamentous fungus.

7. A formulation according to claim 2, wherein said edible formulation includes at least 0.100 wt % and less than 1 wt % of calcium ions in total, on a dry weight basis and wherein said edible formulation includes at least 50 wt % of water.

8. (canceled)

9. A formulation according to claim 2, wherein said edible formulation includes a polysaccharide and an alginate and/or gluten.

10-13. (canceled)

14. A formulation according to claim 1, wherein said edible formulation, on a dry weight basis, includes at least 1 wt % of protein source (A) which is a source of vegetable protein but is not a wheat-based protein; and includes less than 20 wt % of protein source (A).

15. A formulation according to claim 1, wherein said edible formulation includes acetate moieties.

16. A formulation according to claim 1, wherein in said edible formulation, the ratio of the wt % of acetate ions divided by the wt % of filamentous fungus on a dry matter basis is at least 0.005 and is less than 0.04 and/or said edible formulation includes at least 0.10 wt % and less than 2.00 wt % of acetate ions on a dry matter basis.

17. (canceled)

18. A formulation according to claim 1, wherein said edible formulation includes: 5,000 mg of calcium ions per Kg of filamentous fungus on a dry matter basis; less than 25,000 mg of calcium ions per Kg of filamentous fungus on a dry matter basis; at least 50 wt % of water; and 0 wt % of egg albumin.

19. A formulation according to claim 2, wherein in said edible formulation, the ratio of the wt % of acetate ions divided by the wt % of filamentous fungus on a dry matter basis is at least 0.005.

20. A formulation according to claim 1, wherein said edible formulation includes at least 0.10 wt % and suitably includes less than 1.5 wt % of acetate ions, on a dry matter basis.

21. A formulation according to claim 2, wherein said fungal particles have a RNA content on a dry weight basis of less than 1.9 wt %.

22. A formulation according to claim 5, wherein in said edible formulation, the ratio of the wt % of filamentous fungus (on a dry matter basis) divided by the wt % of water is at least 0.05 and said ratio is less than 0.5.

23. A formulation according to claim 22, wherein said edible formulation is provided in a package which includes at least 50 g of said edible formulation.

24. (canceled)

25. A method of making an edible formulation as claimed in claim 3, the method comprising: (i) selecting a formulation comprising edible fungal particles of a filamentous fungus; and (ii) contacting said formulation with calcium ions.

26. A formulation according to claim 1, wherein at least 80 wt % of fungal particles in said formulation comprise fungal mycelia.

27. A formulation according to claim 26, wherein said fungal particles comprise fungus selected from fungi imperfecti.

28. An edible formulation comprising edible fungal particles of a filamentous fungus and calcium ions; wherein said edible formulation includes 0 wt % of components derived from animals; wherein said edible formulation includes at least 20 wt % of said filamentous fungus on a dry matter basis; wherein at least 80wt % of fungal particles in said formulation comprise fungal mycelia; wherein said edible formulation includes at least 2,000 mg per Kg of filamentous fungus on a dry matter basis of extracellular calcium ions; wherein said edible formulation includes acetate moieties; and wherein in said edible formulation, the ratio of the wt % of acetate ions divided by the wt % of filamentous fungus on a dry matter basis is at least 0.005 and is less than 0.04.

Description

[0053] Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying drawing, in which FIG. 1 is a schematic representation of steps in the production of mycoprotein-containing products for human consumption.

[0054] The following materials are referred to hereinafter:

[0055] Mycoprotein pasteMycoprotein 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.

[0056] Calcium chloride solutionrefers to a 36 wt % aqueous solution of calcium chloride.

[0057] Calcium acetaterefers to calcium acetate in solid form.

[0058] Sodium alginate refers to sodium alginate in a solid form.

[0059] In the examples which follow, Example 1 provides a general method of producing mycoprotein-containing products. Example 2-5 provide details of specific products which are suitable for consumption by vegans. It is found that the addition of calcium cations (via calcium chloride and calcium acetate) to the ingredients described in the examples produce a rise in firmness and produces acceptable quality of the product produced. It is believed the calcium cations interact with the mycoprotein paste to increase its firmness and strength.

EXAMPLE 1

General Process for Preparation of Products

[0060] This is summarized in FIG. 1. Mycoprotein paste is mixed with other ingredients it is desired to incorporate to produce a substantially homogenous mass of a mycoprotein-containing foodstuff (for example meat-like pieces, mince, sausages and roast meats). The homogenous mass is put through a former and then a steamer (e.g. over 95 C. for 35-45 minutes). The steamed product is then chilled (e.g. -5 to -10 C. for about 20 minutes) which improves the texture of the product by making it slightly firmer. There follows an optional size reduction process followed by a second texturization step involving freezing. Thereafter, products are weighed and packaged prior to the final texturization step at 18 C. in a cold store for at least 7 days. Thereafter product can be delivered to retail outlets for sale to customers.

EXAMPLE 2

Preparation of Mycoprotein-Containing Pieces

[0061] Following the general procedure described in Example 1, the ingredients referred to in Table 1 were combined to produce the final product.

TABLE-US-00001 TABLE 1 Vegan Pieces recipe (Table 1) Ingredient Wet weight (g/kg) Dry weight g/kg Mycoprotein Paste 884.20 221.00 Water 12.00 <1.00 Flavour 1 10.00 9.50 Potato Protein 32.00 30.40 Vital Wheat Gluten 10.00 9.50 Calcium Acetate 4.00 3.80 Calcium Chloride Solution 12.00 4.30 Sodium Alginate 0.80 0.76 Flavour 2 3.00 2.85 Carageenan 4.00 3.80 Wheat Fibre 20.00 19.00 Pea Fibre 8.00 7.60 Total 1000.00 312.60

[0062] It should be appreciated that the steaming/chilling process affects the level of water in the final product which is generally in the range 70 to 77 wt % in total.

EXAMPLE 3

Preparation of Mycoprotein-Containing Mince

[0063] Following the general procedure described in Example 1, the ingredients referred to in Table 2 were combined to produce the final product.

TABLE-US-00002 TABLE 2 Vegan Mince recipe Ingredient Wet weight (g/kg) Dry Weight(g/kg) Mycoprotein Paste 888.20 222.00 Water 0.00 0.00 Potato Protein 50.00 47.50 Calcium acetate 4.00 3.80 Calcium Chloride Sodium 12.00 4.20 Sodium Alginate 0.80 0.76 Vital Wheat Gluten 10.00 9.50 Malt Extract 6.00 5.70 Caramelized Sugar 9.00 8.55 Wheat Fibre 14.00 13.30 Flavour 2.00 1.90 Carageenan 4.00 3.80 Total 1000.00 321.00

EXAMPLE 4

Preparation of Mycoprotein-Containing Burger

[0064] Following the general procedure described in Example 1, the ingredients referred to in Table 3 were combined to produce the final product.

TABLE-US-00003 TABLE 3 Vegan Burger Recipe Ingredient Wet Weight (g/kg) Dry Weight (g/kg) Mycoprotein Paste 385.20 176.60 Water 171.10 <1.00 Onions 100.00 15.00 Meatless Mince 83.30 16.70 Malt Extract 10.00 9.50 Texturized Wheat Protein 83.30 79.10 Oil 20.50 20.50 Flavour 1 30.00 28.50 Flaked Fat 38.88 36.90 Calcium Chloride Solution 3.90 1.40 Calcium Acetate 3.90 3.70 Flavour 2 3.00 2.90 Wheat Fibre 20.00 19.00 Carageenan 4.00 3.80 Sodium Alginate 0.80 0.76 Vital Wheat Gluten 10.00 9.50 Potato Protein 32.00 30.40 Total Weight 1000.00 455.00

EXAMPLE 5

[0065] Preparation of mycoprotein-containing sausage

[0066] Following the general procedure described in Example 1, the ingredients referred to in Table 4 were combined to produce the final product.

TABLE-US-00004 TABLE 4 Vegan Sausage Recipe Ingredient Wet Weight (g/kg) Dry Weight (g/kg) Mycoprotein Paste 431.60 107.90 Water 170.00 <1.00 Oil 60.00 60.00 Onions 62.50 9.40 Pea Fibre 6.00 5.70 Textured Wheat Protein 37.50 35.60 Rusk 68.80 65.30 Meatless Mince 43.80 8.80 Tapioca Starch 10.00 9.50 Seasoning 31.20 29.70 Calcium Chloride Solution 4.40 1.40 Calcium Acetate 4.40 4.20 Flavour 3.00 2.80 Wheat Fibre 20.00 19.00 Carageenan 4.00 3.80 Sodium Alginate 0.80 0.76 Vital Wheat Gluten 10.00 9.50 Potato Protein 32.00 30.40 Total 1000.00 405.00
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.