FOODSTUFF

Abstract

A foodstuff that includes 15 to 40 wt % of said filamentous fungus on a dry matter basis; 0.5 to 5.0 wt % of potato protein; 50 to 80 wt % of water; and 0.5 to 5.0 wt % of a second protein ingredient which is derived from a plant.

Claims

1. A foodstuff comprising potato protein and a second protein ingredient.

2. (canceled)

3. The foodstuff according to claim 1, wherein said potato protein is acid coagulable fraction of a potato protein isolate and has a molecular weight of at least 35 kDa.

4. (canceled)

5. (canceled)

6. The foodstuff according to claim 1, wherein said second protein ingredient comprises a globular protein which is derived from a plant; and said second protein ingredient is not a potato protein.

7. (canceled)

8. (canceled)

9. (canceled)

10. (canceled)

11. The foodstuff according to claim 6, wherein said second protein ingredient is selected from pea protein, wheat protein, faba bean protein, mung bean protein, hemp seed protein, chickpea protein, lentil protein, sunflower seed protein, pumpkin seed protein and yeast protein.

12. The foodstuff according to claim 1, wherein a first ratio defined as the wt % of said potato protein divided by the wt % of said second protein ingredient is in the range 0.8 to 1.2.

13. The foodstuff according to claim 12, wherein said foodstuff includes 1.0 to 2.5 wt %, of said potato protein.

14. The foodstuff according to claim 1, wherein said foodstuff includes 0.5 to 3 wt % of said second protein ingredient.

15. The foodstuff according to claim 1, wherein the sum of the wt % of said second protein ingredient and all other protein-containing ingredients in said foodstuff excluding any filamentous fungus in said foodstuff is referred to as the “protein sum (P2)”, wherein a third ratio defined as the wt % of said potato protein divided by the wt % of said protein sum (P2) is in the range 0.5 to 2.5.

16. The foodstuff according to claim 15, wherein said foodstuff includes 10 to 95 of filamentous fungus on a dry matter basis.

17. The foodstuff according to claim 16, wherein, in said foodstuff, a third ratio defined as the weight of filamentous fungus on a dry matter basis divided by the weight of potato protein is in the range 1 to 20.

18. The foodstuff according to claim 16, wherein a fourth ratio is defined as the weight of filamentous fungus on a dry matter basis divided by the weight of second protein ingredient and said fourth ratio is in the range 1 to 20.

19. The foodstuff according to claim 18, wherein said mass comprises particles of said filamentous fungus (herein also referred to as “fungal particles”) and said fungal particles comprise cells of Fusarium species.

20. The foodstuff according to claim 19, wherein the level of RNA in the fungal particles is less than 2 wt % on a dry matter basis.

21. The foodstuff according to claim 16, wherein a fifth ratio defined as the weight of water divided by the weight of filamentous fungus on a dry matter basis in said foodstuff is in the range 3.0 to 3.5; and the total amount of water in said foodstuff is at least 50 wt %.

22. The foodstuff according to claim 16, wherein the sum of the wt % of said filamentous fungus on a dry matter basis, said potato protein, water and said second protein ingredient is at least 90 wt %.

23. The foodstuff according to claim 16, wherein said foodstuff includes: 15 to 40 wt % of said filamentous fungus on a dry matter basis; 0.5 to 5.0 wt % of potato protein; 50 to 80 wt % of water; and 0.5 to 5.0 wt % of said second protein ingredient.

24. The foodstuff according to claim 16, wherein said foodstuff includes: 17 to 33 wt % of said filamentous fungus on a dry matter basis; 1.0 to 4.0 wt % of potato protein; 60 to 80 wt % of water; and 0.7 to 3.0 wt % of said second protein ingredient.

25. The foodstuff according to claim 24, wherein said foodstuff includes 0 wt % of ingredients of animal origin and is a meat-substitute.

26. A process for making a foodstuff according to claim 23, the process comprising: (i) selecting particles of filamentous fungus; (ii) selecting potato protein and a second protein ingredient; (iii) contacting said particles of filamentous fungus with said potato protein and said second protein ingredient; wherein the process comprises selecting 30 to 95 of said biomass and contacting it with 0.5 to 5 wt % potato protein and 0.5 to 5 wt % of said second protein ingredient.

27. (canceled)

28. (canceled)

29. A foodstuff which includes: 17 to 33 wt % of filamentous fungus on a dry matter basis; 1.0 to 420.0 wt % of potato protein; 60 to 80 wt % of water; and 0.7 to 3.0 wt % of a second protein ingredient; wherein: a first ratio defined as the wt % of said potato protein divided by the wt % of said second protein ingredient is in the range 0.8 to 1.2; and/or the sum of the wt % of said second protein ingredient and all other protein-containing ingredients in said foodstuff excluding any filamentous fungus in said foodstuff is referred to as the “protein sum (P2)”, wherein a ratio defined as the wt % of said potato protein divided by the wt % of said protein sum (P2) is in the range 0.8 to 1.2; and/or a third ratio defined as the weight of filamentous fungus on a dry matter basis divided by the weight of potato protein is in the range 10 to 15; and/or a fourth ratio is defined as the weight of filamentous fungus on a dry matter basis divided by the weight of second protein ingredient is in the range 10 to 15.

Description

[0089] Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying drawings, in which:

[0090] FIG. 1 is a graph comparing storage moduli of potato protein, hydrolysed wheat protein and a combination of the two proteins;

[0091] FIG. 2 is a graph comparing storage moduli (G′) of potato protein, Faba bean protein and combinations of the two proteins; and

[0092] FIG. 3 is a graph comparing storage moduli (G′) of potato protein, pea protein and a combination of the two proteins.

[0093] The following materials are referred to hereinafter:

[0094] 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, Rockvllle 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 μm length, 3-5 μm in diameter and a branching frequency of 2-3 tips per hyphal length. The paste has a viscosity, measured as described below, at 800 Pa and 10° C. of 10.462 Pa/s.

[0095] Solanic 200 potato protein—potato protein obtained from Avebe NL having molecular weight in the range 4 to 35 kDa, a protein content of >95% on a dry weight basis. The product may be prepared as described in WO2019088834 for example at page 3 line 20 to line 33 (the content of which is hereby incorporated by reference) and more specifically at page 10 line 21 to page 11, line 13 (the content of which is hereby incorporated by reference)

[0096] Nutralys W—a high solubility, low viscosity, hydrolysed wheat protein obtained from Roquette Frères.

[0097] Faba bean protein—refers to Faba bean 60 protein concentrate obtained from AGT Poortman.

[0098] Pea protein—commercially available pea protein.

[0099] The following tests are referred to herein:

[0100] Test 1—Rheological Analysis —Assessment of Storage Modulus Modulus (G′)

[0101] Rheological analysis was performed using a Kinexus Lab+ Rheometer (NETZSCH-Gerätebau GmbH) with a C25 SS Cup and Bob geometry. The rheometer was initiaflsed, gap zeroed and calibrated. The rheological sequence used for analysis of the sample was a single frequency strain with controlled temperature ramp. The sequence was used to determine the change in storage modulus modulus (G′) (a rheological indicator of solid, gel-like character) of a sample across a temperature ramp. The following steps were undertaken:

[0102] 1 Turn on the Rheometer in the order —compressed air line, rheometer, cooling unit, PC. All obstructions and attachments were removed and the rheometer hood was allowed to initialise.

[0103] 2 The software was opened and the file M029 Gelation Method was selected. The rheometer was prepared using the test parameter table below.

[0104] 3 The rheology geometry was set up, using the C25 SS Cup and Bob. This was secured in place with the geometry clip on the rheometer base.

[0105] 4 The steps on the software (Space Kinexus software) was followed and the geometry zero gapped. Then 5 ml of the liquid gel mixture to be tested was micropipetted into the cup.

[0106] 5 Once the bob had been lowered into position, any excess gel mixture and bubbles were removed.

[0107] 6 The solvent lid was placed over the geometry and then the sample was ready for analysis.

[0108] Testing parameters used in the rheological gel analysis of protein binder systems are shown in the table below. The ‘ramp end temperature’ varies dependent on the type of binders present in the gel system.

TABLE-US-00001 Ramp Start Temperature (° C.) 10(° C.) Ramp End Temperature (° C.) 110(° C.)  Ramp Rate (° C./minute) 5° C./minute Frequency (Hz) 1 Hz Shear Strain (%) 1.00% Sampling Interval 0:00:00:05

[0109] In the following examples, example 1 describes preparation of samples, examples 2 to 17 describe combinations of potato protein and other proteins and comparisons of storage moduli thereof, examples 18 to 21 describe preparation of foodstuffs and example 22 describes the tasting and/or comparison of such foodstuffs.

EXAMPLE 1—GENERAL METHOD FOR PREPARING SAMPLES OF PURE PROTEINS AND COMBINATIONS OF PROTEINS FOR EVALUATION OF RHEOLOGICAL PROPERTIES

[0110] The standard total powder percentage used in water to prepare a gel was 16 wt %. As a first step, a selected amount of plant protein binder was weighed into a Stomacher bag. If a single protein is used to produce a gel, then a total 16.00 g of protein is weighed out (±0.01 g). If a mixture of proteins is used to produce a gel, then proteins are weighed out in appropriate ratios to produce 16.00 g (±0.01 g) of protein in total.

[0111] A micropipette was used to add 84.00 g (±0.01 g) (84 wt % of total mix) of de-ionised water to the plant protein binder(s) in the Stomacher bag. The contents of the bag were not mixed or disrupted until later Stomaching. Immediately after addition of the de-ionised water, the Stomacher bag was placed in the Stomacher machine (a Seward 400 Stomacher) for a total of four minutes at 230 rpm.

[0112] The gel mixture was removed from the Stomacher machine and left in the bag to rest for 30 minutes (to allow for foam to dissipate).

[0113] After 30 minutes of rest, the gel mixture from the Stomacher bag was poured into a glass beaker and placed on a magnetic stirrer platform. The stirrer was turned on at a low level (1). The pH of the gel mixture was adjusted to a pH level of 6.00 (±0.05) whilst stirring. The beaker was then removed from the stirrer and left to rest for a further 30 minutes. Thereafter, the gel mixture was ready for analysis.

EXAMPLES 2—COMPARISON OF THE STORAGE MODULI OF POTATO PROTEIN, HYDROLYSED WHEAT PROTEIN AND A COMBINATION OF THE TWO PROTEINS

[0114] Three samples were prepared as described in Example 1. A first sample comprised Solanic 200 alone (16 wt % in water); a second sample comprised hydrolysed wheat protein (Nutralys W) (16 wt % in water); and a third comprised a 50:50 combination of the two proteins (Solanic 200 and Nutralys W) (16 wt % total protein in water). The G′ was assessed over a temperature range of 10-110° C. as described in Test 1. Results are provided in FIG. 1.

[0115] Referring to the figure, the first sample (potato protein solution (16 wt. %)) had a storage modulus signal which reaches a maximum G′ (˜10 000 Pa) at around 80° C., which indicates a firm, set, solid gel. Ideally, any replacement mixture would also attain a similar gel strength. The second sample (hydrolysed wheat protein (16 wt. %)) by comparison has a very low storage modulus (˜1 Pa) that remains unchanged despite an increase in temperature. This second sample essentially does not gel. However, the third sample (a 50:50 combination of hydrolysed wheat protein and potato protein) does appear to gel and reaches a maximum storage modulus of ˜1000 Pa which is found to be sufficiently high to be used in formulated foodstuffs.

EXAMPLES 3—COMPARISON OF THE STORAGE MODULI OF POTATO PROTEIN, FABA BEAN PROTEIN AND A COMBINATION OF THE TWO PROTEINS

[0116] The first sample described in Example 1 was used as a baseline. In addition, a second sample comprised Faba bean protein concentrate (16 wt % in water); a third comprised a 50:50 combination of the two proteins (Solanic 200 and Faba bean) (16 wt % total protein in water); and a fourth comprised a 75:25 combination of the two proteins (Solanic 200 and Faba bean) (16 wt % total protein in water. The G′ was assessed over a temperature range of 10-110° C. as described in Test 1. Results are provided in FIG. 2.

[0117] Referring to the figure, the Faba bean solution (16 wt. %) reaches a maximum storage modulus value of 10 Pa which indicates it is a very soft, weak gel. In contrast, the mixtures of potato-Faba bean protein attain a storage modulus of ˜10000 Pa (75:25 potato-Faba bean mixture, close to the potato protein reference) and >1000 Pa (50:50 potato-Faba been mixture). The mixtures form moderate to firm gels which are found to be sufficiently high to be used in formulated foodstuffs.

EXAMPLES 4—COMPARISON OF THE STORAGE MODULI (G′) OF POTATO PROTEIN, PEA PROTEIN AND COMBINATIONS OF THE TWO PROTEINS

[0118] The first sample described in Example 1 was used as a baseline. In addition, a second sample comprised pea protein (16 wt % in water); and a third comprised a 50:50 combination of the two proteins (Solanic 200 and pea protein) (16 wt % total protein in water). The G′ was assessed over a temperature range of 10-110° C. as described in Test 1. Results are provided in FIG. 3.

[0119] Referring to the figure, the pea protein alone forms a gel (1000 Pa) from the start, but this softens as it is heated past 60° C. to a reduced storage modulus of 100 Pa at ˜100° C. However, in combination with potato protein (50:50 ratio), the storage modulus reaches ˜5 000 Pa which is found to be sufficiently high to be used in formulated foodstuffs as described in Examples 19 to 21.

EXAMPLES 5 TO 17—OTHER COMBINATIONS COMPRISING SOLANIC 200 AND ANOTHER PROTEIN

[0120] Following the procedure described above, other combinations comprising Solanic 200 and another protein were assessed as described. The proteins in the table below were found to give sufficiently high G′ and acceptable texture when used in foodstuffs.

TABLE-US-00002 Example ratio (Solanic 200:second Protein combined protein ingredient) for Example No. with Solanic 200 acceptable texture 5 Pea protein 50:50 isolate, >80% protein content 6 Wheat protein 50:50 (hydrolysed, >70% protein) (Nutralys) 7 Faba bean 75:25 concentrate (60% protein) 8 Faba bean isolate 75:25 (>80% protein). 9 Australian Faba bean protein 50:50 isolate (>80% protein) 10 Mung bean isolate 50:50 (>80% protein), 11 Mung bean 50:50 concentrate (60% protein), 12 Hemp seed protein 50:50 (>60% protein) 13 Chickpea protein 50:50 isolate (>80% protein) 14 Lentil protein 50:50 isolate (>80% protein), 15 Sunflower seed 50:50 protein (>40% protein) 16 Pumpkin seed protein 50:50 (>60% protein) 17 Yeast protein isolate 50:50 (>80% protein),

EXAMPLE 18—GENERAL PROCEDURE FOR PREPARATION OF FOODSTUFFS

[0121] Firstly, any dry/powdered ingredients (eg calcium acetate, carrageenan, fibre, wheat gluten, flavour, potato protein, alternative protein) were weighed into separate containers and set aside temporarily. Next, moist/wet ingredients (eg mycoprotein paste, calcium chloride solution, water) were measured out into separate containers.

[0122] Next, the moist ingredients were added to a batch mixer bowl and mixed on medium speed until well mixed (2-3 minutes). The pre-weighed dry ingredients were introduced into the mixer bowl and mixed slowly, until well mixed (up to 5 minutes). The edges & bottom of mixing bowl may be occasionally scraped to ensure ingredients are evenly mixed. Further mixing may be undertaken until everything is mixed in thoroughly. The mixer bowl may be upturned and the ‘dough’ scooped out onto a baking try and shaped into an oblong shape to a uniform depth (2 cm).

[0123] The baking tray may be placed into an industrial steam oven and cooked for 30 minutes at 97° C. The tray may be removed after 30 minutes and allowed to cool slightly (up to 5 mins) to allow excess steam to flash off.

[0124] The baking tray may then be placed in an industrial blast freezer (at −20° C.) for 30 minutes or until a cheese-ike, cutable texture (part frozen) is produced.

[0125] The product may be removed from the blast freezer and cut into cubes/pieces (1-1.5 cm length). The cubed product may be placed into plastic sample bags and placed back into the industrial blast freezer unit (at −20° C.), until fully frozen (up to 1 further hour).

[0126] The sample bags may be removed from the blast freezer and placed into long term deep freezer storage (industrial freezer warehouse at −30° C.). The product is left to age, under freezing conditions for at lest 2 weeks prior to further processing and assessment.

EXAMPLES 19 TO 21—PREPARATION OF FOODSTUFFS

[0127] Following the general procedure described in Example 18, foodstuffs (nuggets for vegans) having the ingredients referred to in Example 19 to 21 were prepared. Example 19 includes only a single protein (potato protein) for comparison with Examples 20 and 21).

TABLE-US-00003 Example No. 19 20 21 100% Potato Potato Protein Potato Protein Protein Reduced (50:50) Reduced (75:25) Vegan Nuggets Vegan Nuggets Vegan Nuggets Ingredients % % % Mycoprotein 89.83 89.82 89.82 paste Water 1.50 1.50 1.50 Natural flavour 1.11 1.11 1.11 Potato protein 3.33 1.67 2.47 Pea Protein 0.00 1.67 0.83 Wheat gluten 1.11 1.11 1.11 Calcium Acetate 0.44 0.44 0.44 Calcium Chloride 1.17 1.17 1.17 liquid (36 wt % calcium chloride solids; balance water) Carrageenan 0.44 0.44 0.44 Pea Fibre 0.97 0.97 0.97 Sodium Alginate 0.09 0.09 0.09 TOTAL 100.00 100.00 100.00

EXAMPLE 22—FOODSTUFF PREPARATION FOR TASTING PROTOCOL

[0128] Samples of the foodstuffs are removed from deep freeze storage, referred to in Example 18, and set-aside at room temperature, to allow the sample to slightly defrost and allow individual cubes/pieces to be manipulated. Vegetable oil is added to the surface of a fryer and allowed to warm up. A quantity of product cubes are added to the fryer and moved so they become coated with vegetable oil. The core cubed product temperature is monitored with a temperature probe and the frying process is continued until a minimum core temperature of 75° C. is attained. The cooked product is removed from the fryer and place onto plates ready for immediate sensory tasting.

EXAMPLE 23—COMPARISON OF SENSORY ATTRIBUTES OF THE FOODSTUFFS OF EXAMPLES 19 TO 21

[0129] The sensory attributes of the foodstuffs of Examples 19 to 21 were assessed using proprietary tests and the foodstuffs of Examples 20 and 21 were found to perform at the level of the foodstuff of Example 19 (and to other relevant, commercially available foodstuffs) and, accordingly, it was concluded that the foodstuffs as described are commercially acceptable, despite the reduced level of potato protein.

[0130] 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.