CA1146798A - Process for enriching the protein content of food and feedstuff and products thereof - Google Patents
Process for enriching the protein content of food and feedstuff and products thereofInfo
- Publication number
- CA1146798A CA1146798A CA000334756A CA334756A CA1146798A CA 1146798 A CA1146798 A CA 1146798A CA 000334756 A CA000334756 A CA 000334756A CA 334756 A CA334756 A CA 334756A CA 1146798 A CA1146798 A CA 1146798A
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- CA
- Canada
- Prior art keywords
- mixture
- pleurotus
- food product
- protein content
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/40—Cultivation of spawn
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/50—Inoculation of spawn
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Environmental Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Sustainable Development (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Fodder In General (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The invention comprises a method for producing a protein enriched food or feed product and products thereof.
The method entails forming a mixture of water and a food or feed product, sterilizing the mixture, innoculating the sterilized mixture with a spawn culture of the genus Pleurotus, maintaining the innoculated mixture in the presence of air at a temperature of from about 5 to about 46° C so as to enable the mycelium of the spawn culture to grow, and latex terminat-ing the growth of the mycelium. The food or feed product resulting from this process has an increased protein content.
The invention comprises a method for producing a protein enriched food or feed product and products thereof.
The method entails forming a mixture of water and a food or feed product, sterilizing the mixture, innoculating the sterilized mixture with a spawn culture of the genus Pleurotus, maintaining the innoculated mixture in the presence of air at a temperature of from about 5 to about 46° C so as to enable the mycelium of the spawn culture to grow, and latex terminat-ing the growth of the mycelium. The food or feed product resulting from this process has an increased protein content.
Description
11~6~318 BACKGROUND OF T~E INVENTION
, This invention relates generally to food or feed products and processes. More particularly, this inven-tion relates to a process for enhancing the protein content ` 5 of food or feed products. Additionally the invention relates to food and eed products having an increased protein con-tent as produced by the subject process.
` One of the most serious problems which the world- faces is supplying nutritionally adequate protein to meet ` 10 the demands of a population which is expanding by approximately 55 million people annually. If the average protein require-ment for an individual is about 52 pounds per year, this means that there must be produced an additional 2.g billion :`
`~ pounds of protein each year just to keep pace with the popula-15 tion increase. This does not take into account the fact - that much of the present world population does not have suf-ficlent pro-tein in their diet to be healthy enough to lead meaningful lives. Thus, there is a very pressing need for ways of increasing the total protein production of the world.
A problem associated with the need to supply adequate protein for the world population is the fact that cereal grains and cereal grain products make up a high percentage of the diet of most of the developing nations. Unfortunately, . ~
,, , i :, ,, : ~
.
these grains and grain products usually contain 10% or less protein which is very often deficient in some of the essential amino acids. Since the average person requires at least 65 grams of high quality protein per day for good health, this means that an intake of 650 grams of cereal grains would ~e required to supply this quantity of protein. Ingesting this much cereal grain would supply too much carbohydrate relative to the amount of protein. Furthermore, the protein contained within these cereal grains is generally of relatively poor quality.
The present invention is directed to a solution to the above-described problems by increasing the ratio of protein to carbohydrate in cereal grains and products thereof while con-cominantly improving the overall amino acid ba~lance for the treated grain.
Much of the grain grown in the world is fed to mono-gastric animals (swine, chickens, etc.) who have roughly the same nutritional requirements as man. Accordingly, the present invention would lead to economy in feeding these animals since it would not be necessary to add protein supplements to these grains (soy bean meal, cotton seed meal, fish meal, etc.) if the animals were fed grains treated by the process of the present invention.
Studies have been made in the past to developprocesses for treating various foods containing carbohydrates with lower fungi so as to increase their protein content. The process suggested in such studies, however, are less desirable than ; ~
, the process of the present invention because these other processes either require "fixed" inorganic nitrogen, produce nutritionally deficient proteinr or require separation of the protein to produce an accep-table food or feedstuff.
On the other hand, the present process suffers from none of these drawbacks. A(food or foodstuff such as a cereal grain twheat, corn, and the like) treated by the instant process may be dried to the customary moisture levels and processed by conventional methods to provide food and feed products such as bread, dry cereal products, dog and cat foods and the like which contain enough high ~uality protein to be nutritionally well balanced and have a flavor which is highly acceptable.
Another aspect of the present invention is the fact that agricultural waste products such as peanut hulls, corn residue, grain straws and the like may be mixed with cereal grains and treated by this process to give products which are particularly well suited for animal feedstuff. Materials such as corn silage could also be treated by the present process.
Additionally concePts have previously been disclosed relating to the art of cultivating mushrooms from a mycelium of the genus Pleurotus including Pleurotus ostreatus, Pleurotus ulmariums, Pleurot_ sapidus, Pleurotus corinicopiae, and Pleurotus florida.
At least one publication suggests that mushrooms may be cultivated in a culture medium comprising, for example, J
corn fibers and rice bran (or corn bran) and subsequently the cultivation medium may be used as feedstuff.
At least one other previously known publication dis-closes that a nutrient substance which comprises one or more cellulose-containing agricultural waste products may be crushed, mixed wi-th water and placed into a ventilated con-tainer which is sterilized. The sterilization is carried out either by heating to 70 to 80C for 5 hours or by intro-ducing propylene oxide. After the mixture is placed inside the sterilized container, it is injected with a mycelium of the fungus P _ rotus ostreatus. The nutrient substance is preferably wheat, barley, rye, peas, rice shells, sun flower stalks and seeds.
The container is kept at a constant temperature between 16 and 20C after seeding. When the nutrient is permeated with~the mycelium, the temperature is lowered to between 5 and 16C. After the onset of the crop of mushrooms, the container is opened and illuminated with light.
Still another theorist suggests that a substrate such as seed oil residues (e.g., cottonseed meal, coconut meal, peanut meal, etc.) which are advantageously mixed with a cereal material such as wheat or the like may be innoculated with a mycelium of mushrooms including, among others, Pleurotus ostreatus. The substrate (e.g., peanut meal) is first acid hydrolyzed by treating it with mineral acid. The calcium carbonate is added and the pH is adjusted to between 4~B
5 and 8. This mixture is then innoculated with the mycelium of mushrooms te-g-, Pleurotus ostreatus) which has been grown .
on a medium of the same composition.
Although the above noted disclosures have at least a ; 5 degree of conceptual appeal in the art of growing mushrooms, little if any attention has been directed to developing a protein enriched food or food stuff using a spawn culture of the genus Pleurotus. In none of these publications has any mention been made of the fact that Pleurotus will grow in the presence of materials already containing protein (cereàl grain and the like) without substantially altering the protein already present, and at the same time produce additional protein by fixing nitrogen which is in the air and using the grain as a source of carbon.
OBJECTS AND SUMMARY OF THE INVENTION
Accordingly, a general object of the present invention is to provide a novel process for preparlng a food or feed product which has an enhanced protein content.
A more specific object of the present invention is to provide a novel process for increasing the protein content of food or feed products.
Another object of the invention is to provide a novel process for increasing the protein content of a food or food-stuff utilizing nitrogen from the atmosphere.
i'7~
A further object of the invention is to provide a novel process for increasing the protein content of cereal grains while concomitantly improving the overall amino acid balance for the treated grain.
; 5 A still further object of the invention is to provide a novel process for increasing the protein content of agri-cultural waste products to,produce a product particularly ; suited for animal feedstuff.
Still anotiler object of the present invention is to provide a protein enriched food or feed product produced by this process.
Other objects and advantages of the invention will ; 10 become apparent from the following summary and description of the preferred embodiments of the present invention.
Summary In one aspect, the present invention provides a process for increasing the protein content and improving the overall amino acid balance of a food product which contains carbohydrates, without substantially altering the protein present in the food product by fixing nitrogen from a gaseous mixture of molecular nitrogen comprising:
a) forming a mlxture of from about 20% to about 80~ by weight food product and from about 20% to about 80$
by weight water;
b) sterilizins said mixture in order to substantially eliminate the growth of substances which might '~.0 .
:
'7~
compete with the growth of a spawn culture of the genus Pleurotus;
c) inoculating said mixture with from about 0.5~ to about 20% by weight of at least one member selected from the group consisting of Pleurotus ostreatus, Pleurotus ulmarius, Pleurotus sapidus, Pleurotus corninicopiae, and _leurotus florida;
d) maintaining the inoculated mixture in the presence of a gaseous mixture of molecular nitrogen and oxygen at a temperature of from about 5C to about 46C and for a period of time sufficient to enable the mycelium of said spawn culture of the qenus Pleurotus to reproduce; and e) recovering from the inoculated mixture a food product which has an increased protein content and improved ; amino acid balance wit~out substantially altering the protein initially present.
' In another aspect, the present invention comprises the product produced by the above des~ribed proçess.
DESCRIPTION OF PREFERRED EMBODIMENTS
The process of the present invention involves treating a food or feed product with a spawn culture of the genus Pleurotus. The food products useful in this process include any carbohydrate containing food product on which Pleurotus mycelium will grow in the presence of air. Such products include, .~, ,, . ~ . . .
~6~
- 7a -for example, cereal grains such as corn, rye, oats, milo, rice, barley, soybeans, manioc, yams, and sweet potatoes; products of the milling industry that contain carbohydrates such as wheat bran and rice bran; other carbohydrate containing food products such as lima beans, pinto beans, and pulses including white acre peas, black-eyed peas, and the like, and agri-cultural wastes such as peanut hulls, corn residue, grain straws, cottonseed hulls, bigasse, corn silage. Mixtures of two or more food or feed products may also be used.
The first step in the subject process comprises mixing the food or feed product with water. Water is needed so that when the food or feed product is innoculated with Pleurotus it will have a sufficiently moist environment in which to grow.
The mixture should contain generally from about 20%
to about 80~, typically from about 30% to about 70% and preferably from about 40% to about 60~ by weight food or feed product, and correspondingly generally from about 20~ to .
from about 40% to about 60% by weight water. These per-centages are based upon the total weight of the mixture.
In a preferred embodiment of the present invention, calcium carbonate may be added to the mixture of the food S product and the water. The purpose of the calcium carbonate - is to increase the pH of the mixture to a value in the range of from about 6 to about 8 for the purpose of providing the preferred pH for the growth of Pleurotus. The calcium carbonate is also added for the purpose of supplying nutrient to the mixture.
Although calcium carbonate is preferred, any compound which is non-toxic and which will supply required nutrients is useful in the growth of the Pleurotus mycelium. Such compounds include calcium hydroxide, calcium sulfate, dicalcium phosphate, organic calcium salts such as calcium citrate, and the like, and other mineral nutrient materials such as nutrient compounds of potassium, magnesium, iron, phosphor~ls, zinc, copper, boron, sulfur, and the like. Mixtures of two or more nutrient compounds may also be used.
These nutrient compounds must be in a form such that they are not toxic to the mycelium. Harvested grains usually contain sufficient quantities of these nutrients and their addition is not required for efficient growth when harvested grains are employed.
The second step of the present process comprises steri-lizing the mixture so as to substantially eliminate the growth of substances which might compete with the Pleurotus.
The mixture may be sterilized by any means known to those skilled in this art. For example, the mixture may be ~'~ 30 sterilized by heating or by pretreating the substrate with .
.
chemical compounds such as propylene oxide -or anhydrous ammonia.
If the mixture is s-teriliæed by means of heat, it should be heated to temperatures in excess of 120C for a sufficiently long period of time to allow the entire mixture to attain a minimum temperature of 120C.
The sterilized mixture is next innoculated with a spawn culture of the genus Pleurotus at temperatures which are generally from about 5C to about 46C typically from 10C
10to about 30C and preferably from about 20C to about 30C.
Mixtures of two or more members of this genus may also be used.
As used herein, the term "spawn culture" refers to a living culture of the mycelium growing on any substrate which will support its growth.
- The mixture may be innoculated with the spawn culture by adding a small amount of the culture as finely divided as possible and mixing this culture into the new substrate as thoroughly as possible. The amount of Pleurotus used to innoculate the food product mixture may be generally from about 0.5~ to about 20%; typically from about 1% to about 5%, and preferably from about 1% to about 3% by weight based upon the total weight of the innoculated mixture.
The innoculated mixture is then maintained in the presence of a mixture of nitrogen and oxygen at a tèmperature ~ 10 -of generally from about 5C to about ~6C, typically from about 10C to about 35C, and preferably from about 20C
to about 30C. These temperature ranges are important in that they represent those temperatures at which Pleurotus will grow. At temperatures substantially below about 5C or sub-stantially above about 46C Pleurotus does not experience substantial growth.
The innoculated mixture must be maintained in the presence of a mixture of nitrogen and oxygen in order to produce an increase in protein content of the food product.
Any ratio of nitrogen to oxygen may be employed in the process of the present invention although the mixture shall preferably contain more than 10% by welght oxygen and more than 10~ by weight nitrogen. The amount of gas mixture which is employed is important only in that substantial protein increase may not occur if there is insufficient nitrogen and/or oxygen present during the growth period.
Other gases may also be included in this mixture. Air which is at or near the surface of the earth is a preferred gas mixture since it contains oxygen and also contains approxi-mately 78~ molecular ni-trogen by volume.
The innoculated mixture should be maintained in contact with the gas mixture for a period of time long enough to effect sufficient growth of the mycelium but not for too long a period of time since there is no advantage in doing so and since contamination with other fungi or bacteria may occur.
The innoculated mixture should be kept in contact with the gas mixture for generally from about 2 days to about 80 days, typically from about 14 days to about 56 days, and preferably from about 21 days to about 35 days.
If the innoculated mixture is kept in contact with the gas mixture for a tlme period substantially less than about 2 days, then the protein increase is comparatively in-! significant. On the other hand, if the innoculated mixture is kept in contact with the gas mixture for a time period sub-stantially in excess of 80 days, the amount of protein increase over and above that attained up until that time is also comparatively lnsignificant.
After sufficient mycelium growth has taken place, the growth of the mycelium is terminated. Growth may be terminated, for example,~ by dehydrating the mixture to a molsture content of generally less than about 20%,typically less than about 18g~,and preferably less than about 12%
by weight based upon the total weight of the innoculated mixture. Growth may also be terminated by chemical steriliza-tion or heating.
Prior to treatment according to the process of thepresent invention, the food product has a protein content of generally less than about 25 percent, by weight, based upon the weight of the food product as determined by nitrogen analysis.
After treatment according to the process of the present invention, the food product has a protein content which is generally at least about 30 percent to 65 percent ~e, .
7~3 by weight higher; based upon the weight of the food product.
The following Examples are given as specific illustra-tions of the claimed invention. It should be understood, however, that the invention is not limited to the specific details set forth in the Examples. All parts and percentages in the Examples as well as in the remainder of the specifica-tion are by weight unless otherwise specified.
Examples 1 - 7 These Examples illustrate the preparation of the enriched protein food product of the present invention. The following general procedure applies to each of these Examples.
One hundred twenty five (125) grams of the food product, one hundred (100) grams of water, and two point five (2.5) grams of finely divided calcium carbonate are mixed in a glass container. The container is closed with a cotton pluy and the mixture is sterili~ed by heating in a steam autoclave. The mixture is then cooled to room temperature and innoculated with a Pleurotus ostreatus spawn culture. The innoculated mixture is then maintained in the presence of atmospheric air at 21C. The specific details of each Example are given in Table I below.
, , ~ .
7~
~ . .
TABLE I
EXA~lPLES l 2 3 4 S 6 7 Wheat 50~ White Food Product Corn Rye Oats Rice Wheat Corn 50% Acre By Weight Peas , . .
Amount P.O.
(grams) 2.02.0 2.02.0 2.0 2.0 2.0 Initial Pro-tein Content11.3 14.314.0 8.015.5 12.8 22.5 -:!
Protein Con-15.7 17.7418.8 8.7 -- -- --tent After 3 weeks Protein ` Content -- -- -- -- 19.2 18.9 32.5 : . After 4 Weeks Protein Content After -- 23.9 --10.8 -- -- --5 Weeks The protein content of each e~ample was determined by ; 20 the well known technique of nitrogen analysis.
The above examples illustrate that the present invention provides a process whereby protein content of a food product is substantially increased by innoculating the food produc-t with mycelium of the genus Pleurotus. By means of this process, the ratio of protein to carbohydrate in cereal grains and other ~ood products may be increased, thus alleviating to some degree the problems associated with the lack of protein in the diet of much of the world population.
9~
Comparative Example Example 2 was repeated except that Agaricus bisporus mycelium was used instead of Pleurotus ostreatus. Sub-stantially no increase in protein content was measured.
The above-described Examples illustrate that when the process of the present invention is employed, there is pro-duced a food product having an increasedprotein content. On the other hand, when the same process is carried out using Agaricus Bisporius rather than Pleurotus, there results sub-stantially no protein increase.
The principles, preferred embodiments, and modes of operation of the present invention have been d.escribed in the foregoing specification. The invention which is intended to be protected herein, however, is not to be construed as limited to the particular forms disclosed, since these are to be regarded as illustrative rather than restrictive. Varia-: tions and changes may be made by those skilled in this art without departing from the spirit of the invention.
WHAT IS CLAIMED IS:
, This invention relates generally to food or feed products and processes. More particularly, this inven-tion relates to a process for enhancing the protein content ` 5 of food or feed products. Additionally the invention relates to food and eed products having an increased protein con-tent as produced by the subject process.
` One of the most serious problems which the world- faces is supplying nutritionally adequate protein to meet ` 10 the demands of a population which is expanding by approximately 55 million people annually. If the average protein require-ment for an individual is about 52 pounds per year, this means that there must be produced an additional 2.g billion :`
`~ pounds of protein each year just to keep pace with the popula-15 tion increase. This does not take into account the fact - that much of the present world population does not have suf-ficlent pro-tein in their diet to be healthy enough to lead meaningful lives. Thus, there is a very pressing need for ways of increasing the total protein production of the world.
A problem associated with the need to supply adequate protein for the world population is the fact that cereal grains and cereal grain products make up a high percentage of the diet of most of the developing nations. Unfortunately, . ~
,, , i :, ,, : ~
.
these grains and grain products usually contain 10% or less protein which is very often deficient in some of the essential amino acids. Since the average person requires at least 65 grams of high quality protein per day for good health, this means that an intake of 650 grams of cereal grains would ~e required to supply this quantity of protein. Ingesting this much cereal grain would supply too much carbohydrate relative to the amount of protein. Furthermore, the protein contained within these cereal grains is generally of relatively poor quality.
The present invention is directed to a solution to the above-described problems by increasing the ratio of protein to carbohydrate in cereal grains and products thereof while con-cominantly improving the overall amino acid ba~lance for the treated grain.
Much of the grain grown in the world is fed to mono-gastric animals (swine, chickens, etc.) who have roughly the same nutritional requirements as man. Accordingly, the present invention would lead to economy in feeding these animals since it would not be necessary to add protein supplements to these grains (soy bean meal, cotton seed meal, fish meal, etc.) if the animals were fed grains treated by the process of the present invention.
Studies have been made in the past to developprocesses for treating various foods containing carbohydrates with lower fungi so as to increase their protein content. The process suggested in such studies, however, are less desirable than ; ~
, the process of the present invention because these other processes either require "fixed" inorganic nitrogen, produce nutritionally deficient proteinr or require separation of the protein to produce an accep-table food or feedstuff.
On the other hand, the present process suffers from none of these drawbacks. A(food or foodstuff such as a cereal grain twheat, corn, and the like) treated by the instant process may be dried to the customary moisture levels and processed by conventional methods to provide food and feed products such as bread, dry cereal products, dog and cat foods and the like which contain enough high ~uality protein to be nutritionally well balanced and have a flavor which is highly acceptable.
Another aspect of the present invention is the fact that agricultural waste products such as peanut hulls, corn residue, grain straws and the like may be mixed with cereal grains and treated by this process to give products which are particularly well suited for animal feedstuff. Materials such as corn silage could also be treated by the present process.
Additionally concePts have previously been disclosed relating to the art of cultivating mushrooms from a mycelium of the genus Pleurotus including Pleurotus ostreatus, Pleurotus ulmariums, Pleurot_ sapidus, Pleurotus corinicopiae, and Pleurotus florida.
At least one publication suggests that mushrooms may be cultivated in a culture medium comprising, for example, J
corn fibers and rice bran (or corn bran) and subsequently the cultivation medium may be used as feedstuff.
At least one other previously known publication dis-closes that a nutrient substance which comprises one or more cellulose-containing agricultural waste products may be crushed, mixed wi-th water and placed into a ventilated con-tainer which is sterilized. The sterilization is carried out either by heating to 70 to 80C for 5 hours or by intro-ducing propylene oxide. After the mixture is placed inside the sterilized container, it is injected with a mycelium of the fungus P _ rotus ostreatus. The nutrient substance is preferably wheat, barley, rye, peas, rice shells, sun flower stalks and seeds.
The container is kept at a constant temperature between 16 and 20C after seeding. When the nutrient is permeated with~the mycelium, the temperature is lowered to between 5 and 16C. After the onset of the crop of mushrooms, the container is opened and illuminated with light.
Still another theorist suggests that a substrate such as seed oil residues (e.g., cottonseed meal, coconut meal, peanut meal, etc.) which are advantageously mixed with a cereal material such as wheat or the like may be innoculated with a mycelium of mushrooms including, among others, Pleurotus ostreatus. The substrate (e.g., peanut meal) is first acid hydrolyzed by treating it with mineral acid. The calcium carbonate is added and the pH is adjusted to between 4~B
5 and 8. This mixture is then innoculated with the mycelium of mushrooms te-g-, Pleurotus ostreatus) which has been grown .
on a medium of the same composition.
Although the above noted disclosures have at least a ; 5 degree of conceptual appeal in the art of growing mushrooms, little if any attention has been directed to developing a protein enriched food or food stuff using a spawn culture of the genus Pleurotus. In none of these publications has any mention been made of the fact that Pleurotus will grow in the presence of materials already containing protein (cereàl grain and the like) without substantially altering the protein already present, and at the same time produce additional protein by fixing nitrogen which is in the air and using the grain as a source of carbon.
OBJECTS AND SUMMARY OF THE INVENTION
Accordingly, a general object of the present invention is to provide a novel process for preparlng a food or feed product which has an enhanced protein content.
A more specific object of the present invention is to provide a novel process for increasing the protein content of food or feed products.
Another object of the invention is to provide a novel process for increasing the protein content of a food or food-stuff utilizing nitrogen from the atmosphere.
i'7~
A further object of the invention is to provide a novel process for increasing the protein content of cereal grains while concomitantly improving the overall amino acid balance for the treated grain.
; 5 A still further object of the invention is to provide a novel process for increasing the protein content of agri-cultural waste products to,produce a product particularly ; suited for animal feedstuff.
Still anotiler object of the present invention is to provide a protein enriched food or feed product produced by this process.
Other objects and advantages of the invention will ; 10 become apparent from the following summary and description of the preferred embodiments of the present invention.
Summary In one aspect, the present invention provides a process for increasing the protein content and improving the overall amino acid balance of a food product which contains carbohydrates, without substantially altering the protein present in the food product by fixing nitrogen from a gaseous mixture of molecular nitrogen comprising:
a) forming a mlxture of from about 20% to about 80~ by weight food product and from about 20% to about 80$
by weight water;
b) sterilizins said mixture in order to substantially eliminate the growth of substances which might '~.0 .
:
'7~
compete with the growth of a spawn culture of the genus Pleurotus;
c) inoculating said mixture with from about 0.5~ to about 20% by weight of at least one member selected from the group consisting of Pleurotus ostreatus, Pleurotus ulmarius, Pleurotus sapidus, Pleurotus corninicopiae, and _leurotus florida;
d) maintaining the inoculated mixture in the presence of a gaseous mixture of molecular nitrogen and oxygen at a temperature of from about 5C to about 46C and for a period of time sufficient to enable the mycelium of said spawn culture of the qenus Pleurotus to reproduce; and e) recovering from the inoculated mixture a food product which has an increased protein content and improved ; amino acid balance wit~out substantially altering the protein initially present.
' In another aspect, the present invention comprises the product produced by the above des~ribed proçess.
DESCRIPTION OF PREFERRED EMBODIMENTS
The process of the present invention involves treating a food or feed product with a spawn culture of the genus Pleurotus. The food products useful in this process include any carbohydrate containing food product on which Pleurotus mycelium will grow in the presence of air. Such products include, .~, ,, . ~ . . .
~6~
- 7a -for example, cereal grains such as corn, rye, oats, milo, rice, barley, soybeans, manioc, yams, and sweet potatoes; products of the milling industry that contain carbohydrates such as wheat bran and rice bran; other carbohydrate containing food products such as lima beans, pinto beans, and pulses including white acre peas, black-eyed peas, and the like, and agri-cultural wastes such as peanut hulls, corn residue, grain straws, cottonseed hulls, bigasse, corn silage. Mixtures of two or more food or feed products may also be used.
The first step in the subject process comprises mixing the food or feed product with water. Water is needed so that when the food or feed product is innoculated with Pleurotus it will have a sufficiently moist environment in which to grow.
The mixture should contain generally from about 20%
to about 80~, typically from about 30% to about 70% and preferably from about 40% to about 60~ by weight food or feed product, and correspondingly generally from about 20~ to .
from about 40% to about 60% by weight water. These per-centages are based upon the total weight of the mixture.
In a preferred embodiment of the present invention, calcium carbonate may be added to the mixture of the food S product and the water. The purpose of the calcium carbonate - is to increase the pH of the mixture to a value in the range of from about 6 to about 8 for the purpose of providing the preferred pH for the growth of Pleurotus. The calcium carbonate is also added for the purpose of supplying nutrient to the mixture.
Although calcium carbonate is preferred, any compound which is non-toxic and which will supply required nutrients is useful in the growth of the Pleurotus mycelium. Such compounds include calcium hydroxide, calcium sulfate, dicalcium phosphate, organic calcium salts such as calcium citrate, and the like, and other mineral nutrient materials such as nutrient compounds of potassium, magnesium, iron, phosphor~ls, zinc, copper, boron, sulfur, and the like. Mixtures of two or more nutrient compounds may also be used.
These nutrient compounds must be in a form such that they are not toxic to the mycelium. Harvested grains usually contain sufficient quantities of these nutrients and their addition is not required for efficient growth when harvested grains are employed.
The second step of the present process comprises steri-lizing the mixture so as to substantially eliminate the growth of substances which might compete with the Pleurotus.
The mixture may be sterilized by any means known to those skilled in this art. For example, the mixture may be ~'~ 30 sterilized by heating or by pretreating the substrate with .
.
chemical compounds such as propylene oxide -or anhydrous ammonia.
If the mixture is s-teriliæed by means of heat, it should be heated to temperatures in excess of 120C for a sufficiently long period of time to allow the entire mixture to attain a minimum temperature of 120C.
The sterilized mixture is next innoculated with a spawn culture of the genus Pleurotus at temperatures which are generally from about 5C to about 46C typically from 10C
10to about 30C and preferably from about 20C to about 30C.
Mixtures of two or more members of this genus may also be used.
As used herein, the term "spawn culture" refers to a living culture of the mycelium growing on any substrate which will support its growth.
- The mixture may be innoculated with the spawn culture by adding a small amount of the culture as finely divided as possible and mixing this culture into the new substrate as thoroughly as possible. The amount of Pleurotus used to innoculate the food product mixture may be generally from about 0.5~ to about 20%; typically from about 1% to about 5%, and preferably from about 1% to about 3% by weight based upon the total weight of the innoculated mixture.
The innoculated mixture is then maintained in the presence of a mixture of nitrogen and oxygen at a tèmperature ~ 10 -of generally from about 5C to about ~6C, typically from about 10C to about 35C, and preferably from about 20C
to about 30C. These temperature ranges are important in that they represent those temperatures at which Pleurotus will grow. At temperatures substantially below about 5C or sub-stantially above about 46C Pleurotus does not experience substantial growth.
The innoculated mixture must be maintained in the presence of a mixture of nitrogen and oxygen in order to produce an increase in protein content of the food product.
Any ratio of nitrogen to oxygen may be employed in the process of the present invention although the mixture shall preferably contain more than 10% by welght oxygen and more than 10~ by weight nitrogen. The amount of gas mixture which is employed is important only in that substantial protein increase may not occur if there is insufficient nitrogen and/or oxygen present during the growth period.
Other gases may also be included in this mixture. Air which is at or near the surface of the earth is a preferred gas mixture since it contains oxygen and also contains approxi-mately 78~ molecular ni-trogen by volume.
The innoculated mixture should be maintained in contact with the gas mixture for a period of time long enough to effect sufficient growth of the mycelium but not for too long a period of time since there is no advantage in doing so and since contamination with other fungi or bacteria may occur.
The innoculated mixture should be kept in contact with the gas mixture for generally from about 2 days to about 80 days, typically from about 14 days to about 56 days, and preferably from about 21 days to about 35 days.
If the innoculated mixture is kept in contact with the gas mixture for a tlme period substantially less than about 2 days, then the protein increase is comparatively in-! significant. On the other hand, if the innoculated mixture is kept in contact with the gas mixture for a time period sub-stantially in excess of 80 days, the amount of protein increase over and above that attained up until that time is also comparatively lnsignificant.
After sufficient mycelium growth has taken place, the growth of the mycelium is terminated. Growth may be terminated, for example,~ by dehydrating the mixture to a molsture content of generally less than about 20%,typically less than about 18g~,and preferably less than about 12%
by weight based upon the total weight of the innoculated mixture. Growth may also be terminated by chemical steriliza-tion or heating.
Prior to treatment according to the process of thepresent invention, the food product has a protein content of generally less than about 25 percent, by weight, based upon the weight of the food product as determined by nitrogen analysis.
After treatment according to the process of the present invention, the food product has a protein content which is generally at least about 30 percent to 65 percent ~e, .
7~3 by weight higher; based upon the weight of the food product.
The following Examples are given as specific illustra-tions of the claimed invention. It should be understood, however, that the invention is not limited to the specific details set forth in the Examples. All parts and percentages in the Examples as well as in the remainder of the specifica-tion are by weight unless otherwise specified.
Examples 1 - 7 These Examples illustrate the preparation of the enriched protein food product of the present invention. The following general procedure applies to each of these Examples.
One hundred twenty five (125) grams of the food product, one hundred (100) grams of water, and two point five (2.5) grams of finely divided calcium carbonate are mixed in a glass container. The container is closed with a cotton pluy and the mixture is sterili~ed by heating in a steam autoclave. The mixture is then cooled to room temperature and innoculated with a Pleurotus ostreatus spawn culture. The innoculated mixture is then maintained in the presence of atmospheric air at 21C. The specific details of each Example are given in Table I below.
, , ~ .
7~
~ . .
TABLE I
EXA~lPLES l 2 3 4 S 6 7 Wheat 50~ White Food Product Corn Rye Oats Rice Wheat Corn 50% Acre By Weight Peas , . .
Amount P.O.
(grams) 2.02.0 2.02.0 2.0 2.0 2.0 Initial Pro-tein Content11.3 14.314.0 8.015.5 12.8 22.5 -:!
Protein Con-15.7 17.7418.8 8.7 -- -- --tent After 3 weeks Protein ` Content -- -- -- -- 19.2 18.9 32.5 : . After 4 Weeks Protein Content After -- 23.9 --10.8 -- -- --5 Weeks The protein content of each e~ample was determined by ; 20 the well known technique of nitrogen analysis.
The above examples illustrate that the present invention provides a process whereby protein content of a food product is substantially increased by innoculating the food produc-t with mycelium of the genus Pleurotus. By means of this process, the ratio of protein to carbohydrate in cereal grains and other ~ood products may be increased, thus alleviating to some degree the problems associated with the lack of protein in the diet of much of the world population.
9~
Comparative Example Example 2 was repeated except that Agaricus bisporus mycelium was used instead of Pleurotus ostreatus. Sub-stantially no increase in protein content was measured.
The above-described Examples illustrate that when the process of the present invention is employed, there is pro-duced a food product having an increasedprotein content. On the other hand, when the same process is carried out using Agaricus Bisporius rather than Pleurotus, there results sub-stantially no protein increase.
The principles, preferred embodiments, and modes of operation of the present invention have been d.escribed in the foregoing specification. The invention which is intended to be protected herein, however, is not to be construed as limited to the particular forms disclosed, since these are to be regarded as illustrative rather than restrictive. Varia-: tions and changes may be made by those skilled in this art without departing from the spirit of the invention.
WHAT IS CLAIMED IS:
Claims (12)
1 . A process for increasing the protein content and improving the overall amino acid balance of a food product which contains carbohydrates, without substantially altering the protein present in the food product by fixing nitrogen from a gaseous mixture of molecular nitrogen comprising:
a) forming a mixture of from about 20% to about 80% by weight food product and from about 20% to about 80%
by weight water;
b) sterilizing said mixture in order to substantially eliminate the growth of substances which might compete with the growth of a spawn culture of the genus Pleurotus;
c) inoculating said mixture with from about 0.5% to about 20% by weight of at least one member selected from the group consisting of Pleurotus ostreatus, Pleurotus ulmarius, Pleurotus sapidus, Pleurotus corninicopiae, and Pleurotus florida;
d) maintaining the inoculated mixture in the presence of a gaseous mixture of molecular nitrogen and oxygen at a temperature of from about 5°C to about 46°C and for a period of time sufficient to enable the mycelium of said spawn culture of the genus Pleurotus to reproduce; and e) recovering from the inoculated mixture a food product which has an increased protein content and improved amino acid balance without substantially altering the protein initially present.
a) forming a mixture of from about 20% to about 80% by weight food product and from about 20% to about 80%
by weight water;
b) sterilizing said mixture in order to substantially eliminate the growth of substances which might compete with the growth of a spawn culture of the genus Pleurotus;
c) inoculating said mixture with from about 0.5% to about 20% by weight of at least one member selected from the group consisting of Pleurotus ostreatus, Pleurotus ulmarius, Pleurotus sapidus, Pleurotus corninicopiae, and Pleurotus florida;
d) maintaining the inoculated mixture in the presence of a gaseous mixture of molecular nitrogen and oxygen at a temperature of from about 5°C to about 46°C and for a period of time sufficient to enable the mycelium of said spawn culture of the genus Pleurotus to reproduce; and e) recovering from the inoculated mixture a food product which has an increased protein content and improved amino acid balance without substantially altering the protein initially present.
2 . The process for increasing the protein content of a food product as defined in claim 1 wherein:
the inoculated mixture formed in step (c), is maintained in the presence of air at a temperature of from about 10°C
to about 46°C for from about 2 days to about 80 days.
the inoculated mixture formed in step (c), is maintained in the presence of air at a temperature of from about 10°C
to about 46°C for from about 2 days to about 80 days.
3 . The process for increasing the protein content of a food product as defined in claim 1 wherein the food product comprises:
a mixture of an agricultural waste product and a cereal grain.
a mixture of an agricultural waste product and a cereal grain.
4. The process for increasing the protein content of a food product as defined in claim 1 wherein the food product comprises:
at least one member selected from the group consisting of corn, rye, oats, rice, wheat and white acre peas.
at least one member selected from the group consisting of corn, rye, oats, rice, wheat and white acre peas.
5 . The process for increasing the protein content of a food product as defined in claim 1 wherein:
said mixture of food product and water comprises from about 30% to about 70% by weight food product and from about 30% to about 70% by weight water.
said mixture of food product and water comprises from about 30% to about 70% by weight food product and from about 30% to about 70% by weight water.
6. The process for increasing the protein content of a food product as defined in claim 5 wherein:
said mixture is sterilized by pre-treating the food product with a chemical compound which removes substances which would grow and compete with Pleurotus.
said mixture is sterilized by pre-treating the food product with a chemical compound which removes substances which would grow and compete with Pleurotus.
7 . The process for increasing the protein content of a food product as defined in claim 6 wherein:
the food product comprises a mixture of an agricultural waste product and a cereal grain.
the food product comprises a mixture of an agricultural waste product and a cereal grain.
8 . A process for increasing the protein content and improving the overall amino acid balance of a food product which contains carbohydrates, without substantially altering the protein present in the food product, by fixing nitrogen from a gaseous mixture of molecular nitrogen comprising the steps of:
a) forming a mixture of from about 40% to about 60% by weight food product and from about 40% to about 60%
by weight water;
b) sterilizing said mixture in order to substantially eliminate the growth of substances which might compete with the growth of a spawn culture of the genus Pleurotus;
c) inoculating said mixture with from about 1% to about 5% by weight of at least one member selected from the group consisting of Pleurotus ostreatus, Pleurotus ulmarius, Pleurotus sapidus, Pleurotus corninicopiae, and Pleurotus florida;
d) maintaining the innoculated mixture in the presence of a mixture of a gaseous mixture of molecular nitrogen and oxygen at a temperature of from about 10°C to about 46°C for from about 21 to about 35 days so as to enable the mycelium of said spawn culture to reproduce; and e) recovering from the inoculated mixture a food product which has an increased protein content and improved amino acid balance without substantially altering the protein initially present.
a) forming a mixture of from about 40% to about 60% by weight food product and from about 40% to about 60%
by weight water;
b) sterilizing said mixture in order to substantially eliminate the growth of substances which might compete with the growth of a spawn culture of the genus Pleurotus;
c) inoculating said mixture with from about 1% to about 5% by weight of at least one member selected from the group consisting of Pleurotus ostreatus, Pleurotus ulmarius, Pleurotus sapidus, Pleurotus corninicopiae, and Pleurotus florida;
d) maintaining the innoculated mixture in the presence of a mixture of a gaseous mixture of molecular nitrogen and oxygen at a temperature of from about 10°C to about 46°C for from about 21 to about 35 days so as to enable the mycelium of said spawn culture to reproduce; and e) recovering from the inoculated mixture a food product which has an increased protein content and improved amino acid balance without substantially altering the protein initially present.
9. A product by the process of claim 1.
10. A product by the process of claim 8.
11. A process for increasing the protein content and improving the overall amino acid balance of a cereal grain which contains carbohydrates, without substantially al-tering the protein present in the cereal grain, by fixing nitrogen from a gaseous mixture molecular nitrogen compris-ing the steps of:
a) forming a mixture of from about 40% to about 60% by weight cereal grain and from about 40% to about 60%
by weight water;
b) sterilizing said mixture in order to substan-tially eliminate the growth of substances which might com-pete with the growth of a spawn culture of the genus Pleuro-tus;
c) inoculating said mixture with from about 1%
to about 5% by weight of at least one member selected from the group consisting of Pleurotus ostreatus, Pleurotus ulmarius, Pleurotus sapidus, Pleurotus corninicopiae, and Pleurotus florida;
d) maintaining the inoculated mixture in the presence of a mixture of a gaseous mixture of molecular nitrogen and oxygen at a temperature of from about 10°C to about 46° C for from about 21 to about 35 days so as to enable the mycelium of said spawn culture of the genus Pleurotus to reproduce; and e) recovering from the inoculated mixture as a food product the cereal grain with an increased protein content and improved amino acid balance without substantial alteration of the protein initially present.
a) forming a mixture of from about 40% to about 60% by weight cereal grain and from about 40% to about 60%
by weight water;
b) sterilizing said mixture in order to substan-tially eliminate the growth of substances which might com-pete with the growth of a spawn culture of the genus Pleuro-tus;
c) inoculating said mixture with from about 1%
to about 5% by weight of at least one member selected from the group consisting of Pleurotus ostreatus, Pleurotus ulmarius, Pleurotus sapidus, Pleurotus corninicopiae, and Pleurotus florida;
d) maintaining the inoculated mixture in the presence of a mixture of a gaseous mixture of molecular nitrogen and oxygen at a temperature of from about 10°C to about 46° C for from about 21 to about 35 days so as to enable the mycelium of said spawn culture of the genus Pleurotus to reproduce; and e) recovering from the inoculated mixture as a food product the cereal grain with an increased protein content and improved amino acid balance without substantial alteration of the protein initially present.
12. A cereal grain food product produced by the process of claim 11.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US93804578A | 1978-08-30 | 1978-08-30 | |
| US938,045 | 1978-08-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1146798A true CA1146798A (en) | 1983-05-24 |
Family
ID=25470776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000334756A Expired CA1146798A (en) | 1978-08-30 | 1979-08-30 | Process for enriching the protein content of food and feedstuff and products thereof |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0016824A4 (en) |
| AU (1) | AU525978B2 (en) |
| CA (1) | CA1146798A (en) |
| WO (1) | WO1980000400A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0075614A1 (en) * | 1981-09-30 | 1983-04-06 | Alfred Beck | Method for the selective production of mycelia and fruit of basidiomycetes, application of the mycelia and apparatus for carrying out the method |
| JPS58158139A (en) * | 1982-03-15 | 1983-09-20 | Hitachi Kiden Kogyo Ltd | Mushroom cultivation by using sewage sludge compost and reutilizing method thereof as feed |
| JP3040399B2 (en) * | 1988-08-30 | 2000-05-15 | 久和 池田 | Food |
| DE4034622A1 (en) * | 1990-10-31 | 1992-05-07 | Vogel Ullrich | METHOD FOR CULTIVATING SAPROPHYTICALLY LIVING MUSHROOMS |
| GB9510727D0 (en) * | 1995-05-26 | 1995-07-19 | Robert Marshall Associates | Method |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2648163A (en) * | 1947-12-06 | 1953-08-11 | George M Wiles | Production of edible mushroom mycelium |
| US2505811A (en) * | 1947-12-06 | 1950-05-02 | George M Wilcs | Essence of mushroom and its preparation |
| US2850841A (en) * | 1948-04-19 | 1958-09-09 | Szuecs Joseph | Method of growing mushroom mycelium and the resulting products |
| US2693664A (en) * | 1949-08-20 | 1954-11-09 | Szuecs Joseph | Method of enhancing mushroom mycelium flavor |
| US2618900A (en) * | 1950-09-12 | 1952-11-25 | Humfeld Harry | Production of mushroom mycelium |
| DE2151326B2 (en) * | 1971-10-15 | 1973-07-19 | Lelley, Jan, Dr., 5000 Köln | METHOD OF CULTIVATING WOOD-DESTROYING MUSHROOMS, IN PARTICULAR OF THE OYSTERY (PLEUROTUS OSTREATUS) |
| DE2207409A1 (en) * | 1972-02-17 | 1973-08-23 | Jan Dr Lelley | PROCESS FOR THE CULTIVATION OF WOOD-DESTROYING FUNGI, IN PARTICULAR OF THE OYSTERY (PLEUROTUS OSTREATUS) |
| JPS567644B2 (en) * | 1974-06-21 | 1981-02-19 | ||
| JPS547696B2 (en) * | 1974-06-21 | 1979-04-09 | ||
| JPS5329619B2 (en) * | 1974-06-24 | 1978-08-22 | ||
| JPS5113663A (en) * | 1974-07-18 | 1976-02-03 | Hohnen Oil | Hiratakeno jinkosaibaihoho |
| JPS5113664A (en) * | 1974-07-22 | 1976-02-03 | Hohnen Oil | Shokuyokinokono jinkosaibaihoho |
| FR2328409A1 (en) * | 1975-10-20 | 1977-05-20 | Adour Ets | PRODUCTION OF HIGH PROTEIN FEEDS BY DIRECT FERMENTATION OF CRUSHED PRODUCTS RICH IN STARCH |
| US4127965A (en) * | 1976-11-08 | 1978-12-05 | The Kinoko Company | Method for growing wood mushrooms |
-
1979
- 1979-08-30 AU AU50425/79A patent/AU525978B2/en not_active Ceased
- 1979-08-30 CA CA000334756A patent/CA1146798A/en not_active Expired
- 1979-08-30 WO PCT/US1979/000670 patent/WO1980000400A1/en unknown
-
1980
- 1980-03-25 EP EP19790901178 patent/EP0016824A4/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| WO1980000400A1 (en) | 1980-03-20 |
| EP0016824A4 (en) | 1981-01-28 |
| AU525978B2 (en) | 1982-12-09 |
| EP0016824A1 (en) | 1980-10-15 |
| AU5042579A (en) | 1980-03-06 |
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