Patent Application
20230200420
This invention relates to edible fungi and particularly, although not exclusively, relates to an edible mass comprising fungal particles of a filamentous fungus which may be used as a food ingredient in a range of foodstuffs.
It is known, for example from WO00/15045 (DSM), WO96/21362 (Zeneca) and WO95/23843 (Zeneca) to use edible filamentous fungi as meal-substitutes, for example in the preparation of burgers and sausages. The fact that the edible filamentous fungi have a mushroom taste may be of little consequence in some savoury foodstuffs such as the aforesaid. In any event, the mushroom taste may be masked by use of a range of flavorants. However, the mushroom taste may make it difficult to produce consumer-acceptable sweet or non-savoury products such as milks, ice-cream or other deserts incorporating filamentous fungi. Even if consumer-acceptable sweets or non-savoury products can be produced, this will often only be achievable by use of relatively high amounts of flavorants and/or other taste-masking ingredients. It may also be desirable, even in some savoury products, to reduce levels of flavorants used in general and/or which may be used to mask the mushroom taste.
It is an object of preferred embodiments of the present invention to address the aforementioned problems.
It is an object of preferred embodiments of the present invention to provide an edible mass comprising fungal particles of a filamentous fungus which has reduced mushroom taste whilst maintaining desired nutritional attributes.
It is an object of preferred embodiments of the present invention to reduce the amount of ingredients needed to mask a mushroom taste in foodstuffs comprising a filamentous fungus
It is an object of preferred embodiments of the present invention to provide an edible mass comprising fungal particles of a filamentous fungus which can more readily be used in production of sweet products.
Unless otherwise specified “parts per million” or “ppm” refers to the number of units of mass of a specified component per million units of a total specified mass. Thus, ppm is suitably quoted on a weight for weight basis.
According to a first aspect of the invention, there is provided an edible mass comprising fungal particles of a filamentous fungus, wherein said mass includes at least one of the following characteristics (a) to (j):
The reference to characteristics on a wet matter basis suitably means that the amount of water included in the mass is taken into consideration in calculating the ppm. The reference to characteristics on a dry matter basis suitably means that the amount of water included in the mass is ignored in calculating the ppm.
Characteristics and/or components described herein may be assessed as described in the examples.
In a first preferred embodiment, said mass includes at least one of the following characteristics (a) to (j):
In a second preferred embodiment, said mass includes at least one of the following characteristics (a) to (j):
In a third preferred embodiment, said mass includes at least one of the characteristics (a) to (g).
Said mass may include at least two of the characteristics (a) to (j). Said mass may include at least six of the characteristics (a) to (j). Said mass may include all of the characteristics (a) to (j).
Said mass may include at least two of the characteristics (a) to (g). Said mass may include at least four of the characteristics (a) to (g). Said mass may include all of the characteristics (a) to (g).
Said mass may include at least one, preferably each, of the characteristics (e) to (g).
For each characteristic referred to, said mass preferably includes the specified characteristic on both a wet and dry matter basis. In a preferred embodiment, said mass includes the specified characteristic on a dry matter basis.
Said mass preferably includes at least one of the following characteristics, wherein an amount of a component is specified per 100 g of said edible mass on a wet matter basis:
Said mass may include at least five, preferably at least ten, more preferably at least fifteen of characteristics (A) to (R).
Said mass preferably includes at least one of the following characteristics, wherein an amount of a component is specified per 100 g of said edible mass on a dry matter basis:
Said mass may include at least five, preferably at least ten, more preferably at least fifteen of characteristics (S) to (JJ).
Said mass preferably comprises particles of said filamentous fungus (herein also referred to as “fungal particles”). Said filamentous fungus preferably comprises fungal mycelia and suitably at least 80 wt %, preferably at least 90 wt %, more preferably at least 95 wt % and, especially, at least 99 wt % of the fungal particles in said mass comprise fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said fungal particles preferably comprise a filamentous fungus of a type which does not produce fruiting bodies. Where, however, a filamentous fungus of a type which produces fruiting bodies is used, the fungal particles in said mass suitably include at least 80 wt %, preferably at least 90 wt %, more preferably at least 95 wt % of fungal mycelia. Preferably, said fungal particles comprise substantially only fungal mycelia—that is, said fungal particles in said mass preferably do not include any fruiting bodies.
Preferred fungi for said fungal particles have a cell wall which includes chitin and/or chitosan. Preferred fungi have a cell wall which includes polymeric glucosamine. Preferred fungi have a cell wall which includes β1-3 and 1-6 glucans.
Said fungal particles preferably comprise (preferably consist essentially of) fungus, for example selected from fungi imperfecti.
Preferably, said fungal particles comprise, and preferably consist essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, Va.) as described for example in WO96/21361 (Zeneca) and WO95/23843 (Zeneca).
Preferably, said fungal particles are non-viable. Preferably, said fungal particles have been treated to lower the level of RNA which they contain. Thus, the level of RNA in the fungal particles used is preferably less than the level in an identical fungus when in a viable state.
The level of RNA in the fungal particles is preferably less than 2 wt % on a dry matter basis.
Fungal particles in said mass may comprise filaments having lengths of less than 1000 μm, preferably less than 800 μm. Said filaments may have a length greater than 100 μm, preferably greater than 200 μm. Preferably, fewer than 5 wt %, preferably substantially no, fungal particles in said mass have lengths of greater than 5000 μm; and preferably fewer than 5 wt %, preferably substantially no, fungal particles have lengths of greater than 2500 μm. Preferably, values for the number average of the lengths of said fungal particles in said mass are also as stated above.
Fungal particles in said mass may comprise filaments having diameters of less than 20 μm, preferably less than 10 μm, more preferably 5 μm or less. Said filaments may have diameters greater than 1 μm, preferably greater than 2 μm. Preferably, values for the number average of said diameters of said fungal particles in said mass are also as stated above.
Fungal particles in said mass may comprise filaments having an aspect ratio (length/diameter) of less than 1000, preferably less than 750, more preferably less than 500, especially of 250 or less. The aspect ratio may be greater than 10, preferably greater than 40, more preferably greater than 70. Preferably, values for the average aspect ratio of said fungal particles (i.e. the average of the lengths of the particles divided by the average of the diameters of the fungal particles) in said mass are also as stated above.
Said mass may comprise said filamentous fungus and water which is suitably homogenous. The mass is preferably in the form of a paste (suitably a homogenous paste) which is suitably flowable. The viscosity of said paste at 800 Pa and 10° C. may be at least 5000 Pa/s, preferably at least 8000 Pa/s. The viscosity of said paste at 800 Pa and 10° C. may be less than 20000 Pa/s, preferably less than 13000 Pa/s. Said mass may comprise at least 10 wt % and, preferably, less than 40 wt %, of said filamentous fungus on a dry matter basis. Said mass may comprise at least 60 wt % and, preferably, less than 90 wt % of water. The ratio defined as wt % of water in said mass divided by the wt % of filamentous fungus in said mass (on a dry matter basis) may be in the range 2 to 4. Said mass may comprise 10 to 40 wt % (preferably 20 to 30 wt %) of filamentous fungus on a dry matter basis and 60 to 90 wt % (preferably 70 to 80 wt %) of water.
The sum of the wt % of said filamentous fungus and water in said mass is suitably at least 90 wt %, preferably at least 95 wt %, more preferably at least 99 wt %.
According to a second aspect of the invention, there is provided a foodstuff for human consumption, said foodstuff comprising an edible mass according to the first aspect mixed with one or more other ingredients.
In a first preferred embodiment, said edible mass includes fungal particles, suitably as herein described, which include at least one of the following characteristics:
In a second preferred embodiment, said edible mass includes fungal particles, suitably as herein described, which include at least one of the following characteristics:
Said edible mass preferably includes fungal particles, suitably as herein described, which include at least one of the following characteristics, wherein an amount of a component is specified per 100 g of said fungal particles on a dry matter basis:
Said fungal particles may include at least five, preferably at least ten, more preferably at least fifteen of characteristics (KK) to (BBB).
Said edible mass may be mixed with an ingredient (A).
Ingredient (A) may be selected from:
Said ingredient (A) may be derived from a non-animal source. Said ingredient (A) may be derived from a plant.
Said foodstuff may incorporate other ingredients, for example one or more flavouring materials.
Said foodstuff may be part of a food product for human consumption, for example selected from mince, a burger, a sausage, or meat-like pieces or strips. In one preferred embodiment, said foodstuff may be non-savoury. It may be a drink, such as a milk or sweet solid foodstuff.
According to a third aspect of the invention, there is provided a method of making an edible mass according to the first aspect and/or as described in the second aspect, the method comprising:
It is found that the aqueous solvent extracts selected components from the precursor mass, including, advantageously, components responsible for the savoury and/or mushroom taste of the filamentous fungus. In addition, advantageously, the level of amino acids/protein in said filamentous fungus is not significantly reduced by the process which means that the process importantly does not significantly diminish the nutritional value of the edible mass produced.
In step (ii), preferably, said precursor mass and aqueous solvent are agitated, suitably to intimately mix the precursor mass and solvent and facilitate a reduction in the level of undesirable components remaining in the edible mass. Preferably, agitation does not involve high shear but is preferably arranged not to significantly affect the dimensions of the fungal particles. Thus, a ratio of the average lengths of fungal particles isolated in step (iv) divided by the average lengths of fungal particles in said precursor mass selected in step (i) is at least 0.7, preferably at least 0.9. Said ratio may be about 1.
Suitably, after step (ii), the aqueous solvent entrains components extracted from the fungal particles. Upon filtration in step (iii), the filtrate suitably contains said aqueous solvent and components extracted from the fungal particles. Consequently, the residue which suitably defines the edible mass has a reduced level of certain components (which have been extracted into the aqueous solvent as described). It is found that the components extracted include many of those responsible for the mushroom-taste of the fungal particles.
Consequently, the edible mass produced advantageously has a reduced mushroom taste/smell.
Said aqueous solvent selected in step (ii), preferably includes at least 70 wt %, preferably at least 95 wt %, more preferably at least 99 wt % water. Said aqueous solvent selected in step (ii), preferably consists essentially of water. It may consist of substantially pure water. It may consist of distilled or deionised water.
A filtrate produced after filtration of said mixture may include one or more components selected from:
Said filtrate produced after filtration of said mixture may include at least three, at least seven or all of the components selected from I to X above.
Said filtrate produced after filtration of said mixture may include one or more of components II to VII. Said filtrate produced after filtration of said mixture may include at least three, at least five, or all of components II to VII.
A ratio defined as the total weight of protein contained in the residue divided by the total weight of protein contained in the filtrate is at least 1, is preferably at least 2 and may be at least 5 or at least 10. Thus, the majority of the protein is not extracted into the aqueous solvent and advantageously remains associated with the edible mass. Proteins may be assessed, for example, a spectroscopic Biuret test.
Said precursor mass comprising fungal particles of a filamentous fungus selected in step (i), may be as described in the first aspect.
According to a fourth aspect of the invention, there is provided a method of making a foodstuff of the second aspect, the method comprising:
According to a fifth aspect, there is provided the use of a mass of the first aspect and/or a mass made in a method of the third aspect in making a foodstuff with a reduced mushroom taste and/or flavour.
Any feature of any aspect of any invention described herein may be combined with any feature of any other invention described herein mutatis mutandis.
Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying figures, in which:
The following material is referred to hereinafter:
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 μm length, 3-5 μm in diameter and a branching frequency of 2-3 tips per hyphal length.
UMP, GMP and AMP refer to uridine monophosphate, guanosine monophosphate and adenosine monophosphate respectively.
The following tests methods are used to analyse mycoprotein paste.
A sample of mycoprotein was mixed with water to a ratio of 1 part mycoprotein to 10 parts water. De-ionised water was used for extraction. The mix of sample and water was introduced to a homogenizer (Polytron GT 10-35) and homogenized at high shear at 10-15k rotations for 1 min. This action produced a slurry. The slurry was filtered through two syringe-filters in a row. The first filter was a Spartan™ 30/0.45RC and the second was a Millex GN Nylon 0.2 μm. The supernatant was then then analysed.
This was undertaken using a standard method.
This was undertaken using a standard method.
The following examples describe how edible fungal particles with reduced levels of specified components may be prepared.
Referring to
Referring to
The process of Example 2 is followed except that a vacuum filter belt (7 micron) is used to filter the mycoprotein slurry instead of the ceramic filtration membrane of Example 2.
The washed paste of Examples 1, 2 and/or 3 were analysed as described in Tests 1, 2 and/or 3 and results are provided below.
Table 1 details results of analyses, following the procedures referred to in Tests 1 to 3 of mycoprotein which has been washed using the processes of Examples 1 to 3. The table also details the amounts of specified compounds/molecules in mycoprotein prior to any washing. The results are quoted based on the amount of mycoprotein on a wet matter basis.
As a result of Applicant's assessment, it is believed certain compounds/molecules contribute most significantly to the mushroom flavour of the mycoprotein which it is desired to reduce. Table 2 details such compounds/molecules contained in unwashed mycoprotein and in mycoprotein washed as described in Example 1. The results are quoted based on the amount of mycoprotein on a wet matter basis.
Mycoprotein is used as a foodstuff and, more particularly, as a source of dietary protein. Consequently, it is desirable that any treatment does not reduce the amount of amino acids/protein within the mycoprotein after the treatments described. Table 3 details results of analysis of the levels of certain amino acids in unwashed mycoprotein and in mycoprotein washed as described in Example 1. The results are quoted based on the amount of mycoprotein on a wet matter basis.
It has been found that the processes described do not significantly detrimentally affect the nutritional value of the mycoprotein—the mycoprotein is found, after washing as described, to be calorifically almost identical to the unwashed mycoprotein and to include levels of fat, carbohydrate and protein comparable with the unwashed mycoprotein.
Mycoprotein treated as described in Example 1 was assessed for taste delivery and off-flavour reduction by a trained panel of individuals who assessed a range of flavour attributes. Results are provided in
Advantageously, mycoprotein which has been washed as described has a less savoury and/or mushroom flavour. Consequently, it may be used in foodstuffs where it is desired to minimise such flavours However, other important nutritional characteristics, such as amino acids and proteins are not detrimentally reduced.
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.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2007676.6 | May 2020 | GB | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/GB2021/051163 | 5/14/2021 | WO |
