EP4225046A1 - Procédés de fermentation aérobie améliorés pour la production de viandes mélangées à base de mycélium fongique comestible et compositions d'analogue de viande - Google Patents

Procédés de fermentation aérobie améliorés pour la production de viandes mélangées à base de mycélium fongique comestible et compositions d'analogue de viande

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Publication number
EP4225046A1
EP4225046A1 EP22799743.4A EP22799743A EP4225046A1 EP 4225046 A1 EP4225046 A1 EP 4225046A1 EP 22799743 A EP22799743 A EP 22799743A EP 4225046 A1 EP4225046 A1 EP 4225046A1
Authority
EP
European Patent Office
Prior art keywords
meat
neurospora
biomass
food product
food
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.)
Pending
Application number
EP22799743.4A
Other languages
German (de)
English (en)
Inventor
Augustus H. PATTILLO
Moran FARHI
Katherine Ruwe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Better Meat Co
Original Assignee
Better Meat Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Better Meat Co filed Critical Better Meat Co
Publication of EP4225046A1 publication Critical patent/EP4225046A1/fr
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/008—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae

Definitions

  • shelf-stable protein food ingredients are provided herein, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use.
  • Potatoes are cultivated extensively in temperate climates across the globe and are sold fresh or processed. More than 50% of potatoes are processed into products such as French fries, chips, hash browns, and starch. During processing, the tuber is manipulated in a variety of ways to achieve certain properties of the final product. This includes cutting, shredding, sorting, blanching, steaming, peeling, and other methods used in various combinations to produce a variety of potato food products. Potato product consumers have fairly stringent standards for the quality of fresh and processed potatoes. These standards require the producers and processing plants to reject large percentages of products where the only deficiency may relate to aesthetics, size, and shape.
  • Controlled agriculture is essential; however, it is limited to indoor plant farming reliant on artificial lighting powered primarily by the electric grid and in effect, coal and natural gas.
  • TVP Ultraviolet
  • These ingredient supplies are reliant on costly texturization processes, limited manufacturing capacity, environmental impacts on cultivation, supply of raw material, and, often times, processing aids. These ingredients have functional limitations as they can only achieve certain textures and qualities.
  • the base plant biomass of most TVP is wheat and soy, two of the eight common allergens, and therefore not preferred as food ingredients.
  • An alternative to TVP is the use of filamentous fungi as a commercial human food component to produce meat-like products.
  • Fungal mycelium is made of thin and long filaments, much like mammalian skeletal muscle cells.
  • some fungi can produce high levels of protein, with all of the amino acids essential to human nutrition, and high amounts of minerals and vitamins. Therefore, fungal-derived ingredients have the potential of being developed into better meat- like products with textures that more realistically imitate animal-derived products, while providing a complete protein (containing all nine essential amino acids), having no allergens and toxins, and a low amount of sugar.
  • Marlow Foods which produces QuomTM from Fusarium venenatum.
  • Marlow Foods does not supply mycelium based ingredients but rather complete food products.
  • high consumer and meat producer demand the high cost and complexity of producing fungal biomass via fermentation create final products that are inferior to meat in texture, are costly, and have limited supply. These products are expensive to manufacture because of the cost of feedstock for fermentation. Additionally, products such as Quom also rely heavily on additives such as egg albumin and sodium alginate to create a meat-like texture.
  • the compositions disclosed herein are unexpectedly superior in texture and flavor compared to other meat-like ingredients and to compositions produced by other methods of fungal fermentation.
  • Using potato solids as described herein produces robust high yields of up to about 18 g of dry biomass per 1 L of liquefied diluted substrate.
  • the morphology of the filamentous fungi is positively affected by using the homogenized solid potatoes. Fungal growth on solid potato granules creates longer filaments that are entwined with residual plant fiber and starch. This results in a better meat-like texture.
  • compositions disclosed herein also produce a product that maintains a neutral color and an ability to be processed easily, two things that make the compositions advantageous over other biomass forms.
  • the combination of improved texture, color and processability results in a superior meat-analog that is preferred by human testers in taste trials, and in comparison to a regular product made without using potato solids.
  • this disclosure provides methods and composition to prepare media, potato manufacturing by-products and waste that improves the resulting yields from the fermentation and reduces the production cost.
  • the present disclosure describes using solid potato materials in a high-yielding, simple, effective, and controlled fermentation process to produce a superior meat-like product that maintains all the positive attributes.
  • shelf-stable protein food ingredients that are versatile in production methods, functionality, and form.
  • the ingredients can be completely allergen free and potentially cheaper than texturized pea protein.
  • the shelf-stable protein food ingredients can have substantial impacts in the types of alternative protein food ingredients and products in the marketplace.
  • fermented shelf-stable protein food ingredients that can be dry, stored, and readily integrated into the food ingredient supply chain. These ingredients are designed to be meat-like, versatile, and cost-effective to produce. They can be readily substituted for plant based protein ingredients and can be produced for a lower cost in many embodiments.
  • provided herein are methods for combining potato solid rejects from potato processing, harvest, and/or cultivation, with the fermentation of filamentous fungi.
  • the methods disclosed herein result in a unique composition that can be processed into a high-protein food ingredient with unexpected enhancements to the texture of the product. This superior texture is advantageous in animal meat analog and meat blending applications.
  • fermentation processes that harness waste nutrient streams from crop and food processing.
  • the waste nutrient stream can be potato solids. Harnessing these streams has a multitude of benefits for society, and our planet as a whole. By utilizing these nutrient streams and converting them into high quality food ingredients and products, the methods disclosed herein include a process to produce a quality protein source without requiring significant land and carbon impacts on the planet compared to meat or even plants.
  • Fungi are decomposers. They complete degradation of complex organic molecules like lignin and cellulose in nature. By excreting digestive enzymes and acids, fungi are able to convert more complex carbohydrates into simple fermentable sugars. Their enormous efficiency at decomposing and consuming low value waste streams can be utilized to produce high value, quality food for the masses with low-cost, inexpensive inputs.
  • shelf-stable protein food ingredients that create a means of reducing and replacing animal meat products.
  • These shelf-stable protein food ingredients can provide all essential amino acids (significant amounts of protein), fiber, quality fats, and most essential micronutrients and vitamins.
  • the production process is efficient and environmentally sustainable.
  • processes for producing these foods are disclosed herein.
  • fermented shelf-stable protein food ingredients that can be dry, stored, and readily integrated into the food-ingredient supply chain.
  • These ingredients are designed to be meat-like (e.g. beef, pork, chicken, turkey, duck, fish, or crab), versatile, and cost-effective to produce. They can be readily substituted for plant-based protein ingredients such as extruded pea protein and can be produced for a lower cost in many embodiments. They can be integrated into formulas with other ingredients to perform in a variety of food products and as replacers and enhancers of meat, eggs, milk proteins, and fibers.
  • the shelf-stable protein food ingredients described herein can be produced in a refined, controlled, environment that mitigates most of the problems associated with traditional agriculture.
  • the shelf-stable protein food ingredients can comprise filamentous fungi cultivated in optimized fermentation systems with low physical, financial, and environmental footprints. These systems are more typically utilized in the production of penicillin, enzymes, and organic acids but can be adapted for use in the production of food ingredients.
  • shelf-stable biomass ingredients in meat analogs and blended meat products.
  • mycelium-derived products that are used without drying into shelf-stable particles.
  • Filamentous fungal mycelium has been consumed for centuries in the forms of tempeh, oncom, koji, and other foods, some of which are mentioned below. These products consist of filamentous fungi grown on solid substrates. Soy, rice, and other solid substrates are nutritious; however, these solid substrates can remain in the end product and dilute the potential end protein/nutrient content. These ingredients also hold dietary value on their own and do not require the fungi to become valuable to the human diet. They may be enhanced by the fungi; however, the fungal cells play a minor role in the end product.
  • the food ingredients and food products provided herein comprise fungal species established in human consumption and have stood the test of time.
  • Aspergillus oryzae is the species used to make Koji (a fermented rice used in the production of sake, miso, and soy sauce).
  • Rhizopus oryzae is a species used in fermenting tempeh.
  • Cordyceps militaris and Cordyceps sinensis are edible fungi used in traditional Chinese Medicine.
  • Tuber magnatum, better known as the Black Truffle is an edible fungus known for its array of aromatic compounds that are responsible for its sought after flavor. Fusarium has been utilized as a protein source. Penicillium is used in cheese making.
  • Neurospora crassa, N. intermedia, and N. sitophila are used to ferment oncom (a fermented tempeh-like soy, peanut, or legume food very commonly consumed on the mainland of Indonesia (Java) for centuries).
  • Filamentous fungi are known for their rapid cell replication, aggressive digestion, colonization timing, adaptability, and ease of propagation. This makes them well suited for scaled food production.
  • fermentation processes that utilize potato solids materials from potato processing.
  • the processes as disclosed herein using solid potato rejected materials are unique in that the concentrations of the nutrients are controlled and can capture much more material out of the potato.
  • the methods disclosed herein have unexpectedly improved yields and characteristics from non-potato based fermentations.
  • the present disclosed methods generate a palatable and delicious food product that is ready to consume or be formulated into meat analogues. The unique utilization of the rejected potato materials allows generation of this high-quality material.
  • shelf-stable food ingredients that create a means of reducing and replacing animal meat products.
  • These shelf-stable food ingredients can provide all human essential amino acids, significant amounts of protein, fiber, quality fats, and essential micronutrients and vitamins.
  • the production process is efficient and environmentally sustainable.
  • processes for producing these foods are disclosed herein.
  • the shelf-stable food ingredients described herein can be produced in a refined, controlled environment that mitigates most of the problems associated with conventional agriculture.
  • the shelf-stable food ingredients can comprise fungi cultivated in optimized fermentation systems with low physical, financial, and environmental footprints. These systems are more typically utilized in the production of fungal-derived products, such as penicillin, enzymes, and organic acids, but can be adapted for use in the production of food ingredients from mycelial biomass.
  • the food ingredients and food products provided herein comprise fungal species suitable for human consumption.
  • Ascomycota fungi There are only a handful of Ascomycota fungi that are being consumed as food, or food ingredients, across the globe.
  • Neurospora intermedia, Neurospora sitophila, and Neurospora crassa are used to ferment oncom (fermented tempeh-like soy, peanut, or legume food very commonly consumed on the mainland of Indonesia (Java) for centuries) and are also present in some cheeses.
  • Another species that is known to saccharify starch effectively are Aspergillus oryzae and Aspergillus sojae and are used for production of sake, soy sauce and miso.
  • Filamentous fungi are known for their short colonization timing, rapid cell division, prototrophy, adaptability, ability to digest complex plant materials, and ease of propagation. Taken together with the good nutritional composition of fungi this makes them well suited for scaled food production. [00032] This unique combination of fermentation methods, potato reject based substrate sources, product formats and product applications gives a meat-like product superior to other production methods due to the higher yield, enhanced texture, better color, and lower cost.
  • the new potato/fungi based ingredients maintain a meat-like texture that is superior to any plant-based extruded protein because of their unique combination of natural fibrous texture, variation in micro structure, protein content, high water retention properties and nutritional value.
  • the methods disclosed herein result in a superior yield to other substrates.
  • the potato based substrate generates up to about 18 g/1 of dry mycelium biomass yield compared to about 11 g/1 generated by other substrates.
  • the new process for utilizing solid potato rejects improves production yields compared to previous disclosures in which liquid potato waste streams, such as starch water and potato protein liquor (PPL), are used.
  • liquid potato waste streams such as starch water and potato protein liquor (PPL)
  • shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water.
  • the fungal biomass and other ingredients are described in detail herein.
  • the shelfstable food ingredients comprise particles of sizes and forms with properties described herein.
  • the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply. They can be sold or consumed as is, or, preferably, they can be combined with other food ingredients to provide food ingredient compositions and food products.
  • Filamentous fungal mycelium maintains a texture similar to ground meat with minimal manipulation.
  • Filamentous fungi mycelium described herein comprises groups of connected cells fused end to end in filaments called hyphae. These hyphae typically range from 2-16 microns in diameter and can be centimeters long. These hyphae are typically one single cell thick. These morphologies give the hyphae naturally occurring texture properties similar to meat muscle fiber as a result of the bundling of the hyphae and the substantial moisture retention capacity of the mycelium. This makes mycelium a perfect candidate for food ingredients and food products.
  • the fungal mycelium is processed into a shelf-s table protein food ingredient that can be hydrated and used on its own or, advantageously, in a variety of food products including but not limited to meat extenders, meat analogues, cultured meat cell scaffoldings, and other food products requiring textured proteins.
  • these “textured cultured proteins” (hereinafter “TCP”) are dry, shelf stable, and easily used as a replacement for lower quality more expensive texturized vegetable proteins (hereinafter “TVP”).
  • the material produced by the methods disclosed herein can be utilized in a variety of food formats.
  • the dry shelf stable form of the material can be combined with water and used as meat-like shreds or be formed into whole cut meat analogues.
  • the wet form of the material can be used directly as a meat replacer in food formulas.
  • the dry particles of the present disclosure can be combined with other plant ingredients known to those skilled in the art of making meat analogs. These ingredient combinations can enhance certain properties of the ingredient to tailor it for certain applications in food.
  • the dry particles can be combined with water to rehydrate and then blended into a food product. They are shelf-stable until they are required to be integrated into a food product. At that time they can be hydrated and used. These dry particles can be utilized in any food composition that may use textured plant protein.
  • the wet (about 60% to about 85% moisture content) potato/fungus mass can be used as a stand-alone ingredient (for example, in products requiring a meat replacer).
  • the wet mass can be directly blended into meat with no additional ingredients.
  • the wet mass can be combined with other plant or nonanimal ingredients that are both dry and hydrated at a variety of moisture contents (for example, about 50% to about 95%). Different combinations of ingredients have advantages in different product formats.
  • the wet mass can be treated in several different ways to create different ingredient formats.
  • filamentous fungal mycelium described herein comprises significant concentrations of nutrients.
  • crude protein accounts for up to 60% of the untreated desiccated biomass.
  • Most species contain all of the essential amino acids of the human diet.
  • Many species contain all of the necessary B vitamins when un-supplemented (except Bl 2).
  • the mycelium contains many dietary minerals needed in the human diet including but not limited to zinc, iron, manganese, magnesium, potassium, selenium and calcium. All of these minerals except for zinc have been shown to be more bioavailable to the body when sourced from mushrooms and fungi compared to meat and plant sources.
  • the mycelium is naturally high in fiber.
  • the fat composition of the mycelium described herein comprises or consists of mostly mono- and polyunsaturated fats and is very low in saturated fats.
  • the biomass also may contain omega-6, linoleic acid, and omega-3, linolenic acid.
  • the dry shelf-stable ingredients described herein comprise significant fiber. This substantial concentration of dietary fiber in the TCP is beneficial when consuming TCP as a meat alternative, as well as being beneficial in meat/TCP blends.
  • the present fiber increases the digestibility and bioavailability of the nutrients in the meats consumed in the blend.
  • Phosphates are commonly used in meat products to increase moisture retention by creating space between proteins.
  • filamentous mycelium that can retain over 80% water.
  • the dry shelf-stable ingredient of the present disclosure mixes well with meats and acts as a tackifying agent helping to bind the meat while holding moisture in the meat mixture.
  • the filamentous nature of the mycelium maintains natural space between proteins. This moisture helps the meat retain its volatile aromatics effectively preventing flavor loss. This may have implications is shelf-life extension of some meat products.
  • the mycelium described herein can remain shelf stable and retain a similar water content to the fresh material when re-hydrated. Process
  • the methods comprise the steps of culturing fungal biomass in a growth medium, harvesting the fungal biomass, optionally processing the fungal biomass, optionally sizing the fungal biomass to form particles, and drying the particles to form the food ingredients.
  • kits for producing a meat- textured high protein ingredient from filamentous fungal mycelium produced with plant biomass hydrolysate as the primary growth media comprise the steps of generating plant biomass hydrolysate/extract; enhancing the hydrolysate with supplements to enhance yields, nutritional profile, and morphology; sterilizing said substrate; inoculating substrate with filamentous fungi; propagating the filamentous fungus in optimized aerobic fermentation conditions; harvesting pure fungal mycelium, de-watering, shaping, sizing, drying and pasteurizing; integrating dried and shaped ingredient into blended meat extension ingredients; hydrating and blending hydrated ingredient in ground meats; and utilizing aforementioned ingredients in blended plant and mushroom products.
  • kits for producing a shelfstable protein ingredient from filamentous fungal mycelium with substrates based on glucose, sucrose, sugars, starches, and/or biotin as well as salt forms of nitrogen, phosphorous, potassium and other necessary elements comprise mixing said substrate; sterilizing said substrate; inoculating substrate with filamentous fungi; propagating the filamentous fungi in optimized aerobic fermentation conditions; harvesting pure fungal mycelium, de-watering, shaping, sizing, drying and pasteurizing; integrating dried and shaped ingredient into blended meat extension ingredients; hydrating and blending hydrated ingredient in ground meats; and utilizing aforementioned ingredients in blended plant and mushroom products.
  • provided herein are methods for fermenting filamentous fungi with carbohydrate rich and other raw plant biomass to produce meat- textured ingredients. These methods may entail introduction of plant flour, granules, grains, legumes, or combinations thereof or other plant biomass into the fermentation liquid described herein.
  • provided herein are methods for converting the harvested fungal mycelium into a meat like particulate dry ingredient.
  • the ingredient is combined with other ingredients for functional enhancement; in some embodiments, the ingredient is used as a stand-alone ingredient; in some embodiments, the ingredient is hydrated with water and integrated into meats; in some embodiments, the ingredient is hydrated and integrated into meat analogues including but not limited to burgers, sausages, patties, nuggets, and more.
  • Filamentous fungi fermentation can be carried out with waste streams as primary sources of nutrients, displacing the need to introduce so many purified nutrients into the growing medium.
  • more traditional fermentation substrates are used for producing the TCP described herein.
  • the potato slurry can be supplemented with nutrients.
  • the optional nutrients are selected from nitrogen sources, peptones, syrups, sugars, vitamins, and trace elements.
  • the potato slurry is combined with inorganic nitrogen sources or organic nitrogen sources. In certain embodiments, it can be combined with other nutrients to enhance the fermentation or final product properties (for example, biotin and thiamin can improve growth and protein production if levels in the potato are too low (biotin is an essential B vitamin that cannot be synthesized by some fungi), peptones can be added as a nitrogen source and base amino acid source, B12 can be added to facilitate higher B12 levels and trace elements can improve biomass yield).
  • the prepared potato solid derived fermentation substrate can be inoculated with filamentous fungi (for example, Neurospora intermedia. Neurospora sitophila, Neurospora crassa, and Aspergillus oryzae), In certain embodiments, the fungi is fermented under aerobic conditions until an acceptable yield is reached.
  • filamentous fungi for example, Neurospora intermedia. Neurospora sitophila, Neurospora crassa, and Aspergillus oryzae
  • the fungi is fermented under aerobic conditions until an acceptable yield is reached.
  • the potato/fungi slurry can be dewatered down to about 70% moisture content. This mass is optionally manipulated into desired particle sizes and dried to about 10%, about 9%, about 8%, about 7%, about 6%, about 5%, about 4%, or about 3% moisture content. Alternatively, the mass is optionally processed into desired shredded or piece sizes and used without drying.
  • either dry particles or wet shreds/shapes at about 70% moisture content can be combined with other plant based or other food ingredients and formed into meat analogues or are directly blended into meat products. These products are then cooked in a way known to one skilled in the art of preparing meat-like products.
  • the food products comprise one or more of the shelf-stable protein food ingredients and one or more additional food ingredients.
  • the additional food ingredients can be meat proteins, plant proteins, combinations thereof, or any additional food ingredient deemed useful by the practitioner of skill in the art.
  • the food products can be consumed by animals, for instance mammals. In certain embodiments, the food products are for pet consumption. In certain embodiments, the food products are for human consumption.
  • the food compositions comprising a shelfstable protein food ingredient and one or more meats.
  • the food compositions comprise the shelf-stable protein food ingredient in an amount of at least 5% w/w and at least one meat in an amount of at least 10% w/w. Shelf-stable protein food ingredients and useful meats are described in detail in the sections below, along with methods of preparing the food compositions.
  • provided herein are methods for processing fungal mycelium described herein into a pasteurized biomass that can be blended into meat to make blended meat products described herein.
  • the food ingredients described herein provide an alternative to texturized vegetable protein (TVP), the core ingredient in most meat analogues on the market.
  • TVP texturized vegetable protein
  • Embodiments of the present disclosure may thus relate to one of the enumerated example embodiments (Embodiment 1 to Embodiment 45) listed below: Embodiment 1.
  • a method of producing a shelf-stable food ingredient from filamentous fungal biomass comprising: a) culturing a filamentous fungi from the genus Neurospora or Aspergillus in a liquid growth medium to produce the filamentous fungal biomass slurry comprising about 0.5-8% biomass, wherein the liquid growth medium comprises potato solids comminuted to a size of about 20 ⁇ m to 50 gm and at a concentration of about 5 g to about 50 g of dry weight per liter of liquid growth medium; b) harvesting and dewatering the filamentous fungal biomass slurry to produce a harvested filamentous fungal biomass comprising about 60-85% water and about 15-40% filamentous fungal biomass; c) shredding the filamentous fungal biomass to form filamentous particles and drying the filamentous particles to about 4%
  • Embodiment 3 The method of Embodiments 1-2, wherein the liquid growth medium further comprises one or more nitrogen sources, starches, fatty acids, sugars, minerals, trace elements, vitamins, extracts, or combinations thereof.
  • Embodiment 4 The method of Embodiments 1-3, wherein the potato solids comprise about 1% to about 60% peel retained potato solids; about 10 g to about 40 g starch per 100 g wet potato solids; about 1 g to about 5 g protein per 100 g wet potato solids, and a pH of about 5 to about 6.
  • Embodiment 5 The method of Embodiments 1-4, wherein the potato solids are hydrolyzed prior to adding to the liquid growth medium.
  • Embodiment 6 The method of Embodiments 2-5, further comprising pasteurizing the food product.
  • Embodiment 7 The method of Embodiments 2-6, further comprising shaping the food product into patties, nuggets, balls, or sausage links.
  • Embodiment 8 The method of Embodiments 2-7, wherein the food product comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, or 5-15%.
  • Embodiment 9 The method of Embodiments 2-8 further comprising combining the food product with plant ingredients, one or more natural flavorings, or both, wherein the one or more natural flavorings is a natural chicken flavoring, a natural beef flavoring, or a natural pork flavoring.
  • Embodiment 10 The method of Embodiments 2-9 further comprising mixing the food product with a ground meat to produce a meat blended food product
  • Embodiment 11 The method of Embodiment 10, wherein the ground meat is selected from the group consisting of beef, pork, chicken, turkey, fish, lamb, crab, lobster, venison, bison, and combinations thereof.
  • Embodiment 12 The method of Embodiments 10-11, wherein the meat blended food product comprises at least about 5% w/w of the food product and at least about 10% w/w of the ground meat.
  • Embodiment 13 The method of Embodiments 10-12, wherein the meat blended food product comprises at least about 5% w/w of the food product and at least about 10% w/w of the meat and wherein the food product comprises protein in an w/w amount of 5-100%, 5-75%, 5- 50%, 5-45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, or 5-15%.
  • Embodiment 14 The method of Embodiments 10-13, wherein the meat blended food product comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5-35%, 5- 30%, 5-25%, 5-20%, or 5-15%.
  • Embodiment 15 The method of Embodiments 2-14, wherein the food product is ground into a flour before blending with a ground meat.
  • Embodiment 16 The method of Embodiments 2-15 further comprising combining the food product with plant ingredients.
  • Embodiment 17 The method of Embodiments 1-16, wherein the filamentous species are Neurospora intermedia, Neurospora sitophila, Neurospora crassa, Aspergillus oryzae, or a combination of Neurospora intermedia, Neurospora crassa, Neurospora sitophila, and Aspergillus oryzae.
  • Embodiment 18 The method of Embodiments 2-17, wherein the dried filamentous particles are sized by continuous sieving using 2 mm and 12 mm sieves.
  • Embodiment 19 The method of Embodiments 1-18, wherein about 10 g, about 11 g, about 12 g, about 13 g, about 14 g, about 15 g, about 16 g, about 17 g, about 18 g, about 19 g, or about 20 g or more of the filamentous fungal biomass slurry is produced per liter of liquid growth medium.
  • Embodiment 20 A shelf-stable food ingredient comprising filamentous fungal particles from the genus Neurospora or Aspergillus with a mean particle size between about 5 mm and about 20 mm or between about 5 mm and about 50 mm and potato content in an amount ranging about 0.1 g to about 10 g per 100 g of filamentous fungal particles or about 1 g to about 5 g per 100 g of filamentous fungal particles; wherein the filamentous fungal particles consist essentially of cultured filamentous fungal biomass from the genus Neurospora in an amount at least about 90-99% w/w and water in an amount of about 1 % to about 9% w/w.
  • Embodiment 21 The shelf-stable food ingredient of Embodiment 20, wherein the fungal biomass is from the species, Neurospora intermedia, Neurospora sitophila, Neurospora crassa, Aspergillus oryzae, or a combination of Neurospora intermedia, Neurospora crassa, Neurospora sitophila, and Aspergillus oryzae.
  • Embodiment 22 The shelf-stable food ingredient of Embodiments 20-21, wherein the food ingredient comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5- 35%, 5-30%, 5-25%, 5-20%, or 5-15%; fat in an amount of 1-80%; or both.
  • Embodiment 23 The shelf-stable food ingredient of Embodiments 20-21, wherein the food ingredient comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5- 35%, 5-30%, 5-25%, 5-20%, or 5-15%; fat in an amount of 1-80%; or both.
  • Embodiment 23 Embodiment 23.
  • the shelf-stable food ingredient of Embodiments 20-22 further comprising albumin, pectin, silicone dioxide, zinc gluconate, vitamin B12, maltodextrin, niacin, sodium ascorbate, pyridoxine hydrochloride, tetrasodium pyrophosphate, calcium carbonate, sodium alginate, alginate, trisodium phosphate, calcium acetate, methylcellulose, cellulose, citrus fiber, bamboo cellulose, annatto, carrageenan, gluten, hemoglobin, modified starch, acetic acid, sodium nitrite, sodium benzoate, soy lecithin, natural flavorings, or any combination thereof
  • Embodiment 24 A food product comprising: a) filamentous fungal particles from the genus Neurospora or Aspergillus with a mean particle size between about 5 mm and about 50 mm or between about 5 mm and about 20 mm in an amount of at least about 5% w/w, water in the amount of about 4% to about 8%, and a potato content ranging from about 0.1 g to about 10 g per 100 g of filamentous fungal particles or about 1 g to about 5 g per 100 g of filamentous fungal particles; and b) a food ingredient in an amount of at least about 10% w/w.
  • Embodiment 25 The food product of Embodiment 24, wherein the food product comprises about 5-50% w/w of the fungal particles and about 10-40% w/w of the food ingredient, wherein the food product comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5- 45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, or 5-15%; fat in an amount of 1-80%; or both.
  • Embodiment 26 Embodiment 26.
  • Embodiment 27 The food product of Embodiments 24-26, further comprising albumin, pectin, silicone dioxide, zinc gluconate, vitamin B12, maltodextrin, niacin, sodium ascorbate, pyridoxine hydrochloride, tetrasodium pyrophosphate, calcium carbonate, sodium alginate, alginate, trisodium phosphate, calcium acetate, methylcellulose, cellulose, citrus fiber, bamboo cellulose, annatto, carrageenan, gluten, hemoglobin, modified starch, acetic acid, sodium nitrite, sodium benzoate, soy lecithin, natural flavorings, or any combination thereof.
  • Embodiment 28 Embodiment 28.
  • Embodiments 24-27 wherein the food ingredient comprises: a) one or more meat ingredients; b) one or more plant ingredients; or c) both one or more meat ingredients and one or more plant ingredients.
  • Embodiment 29 The food product of Embodiment 28, wherein the food ingredient further comprises the one or more meat ingredients and optionally water to provide a water content comprising about 30% to about 70%.
  • Embodiment 30 The food product of Embodiments 28-29, wherein the one or more meat ingredients is selected from beef, pork, chicken, turkey, fish, lamb, crab, lobster, venison, bison, and combinations thereof.
  • Embodiment 31 The food product of Embodiments 24-30, wherein the food product is in the shape of a patty, nugget, ball, or sausage link.
  • Embodiment 32 The food product of Embodiments 24-31, further comprising one or more natural flavorings selected from the group consisting of: a natural chicken flavoring, a natural beef flavoring, and a natural pork flavoring.
  • Embodiment 33 A method of producing a meat analogue food product from a filamentous fungal mycelium, wherein the method comprises: a) providing a shelf-stable protein food ingredient comprising: filamentous fungal particles from the genus Neurospora or Aspergillus with a mean particle size between about 5mm and about 20 mm or between about 5 mm and about 50 mm, said filamentous fungal particles consisting essentially of cultured filamentous fungal biomass from the genus Neurospora or Aspergillus in an amount at least about 90- 99% w/w; a potato content ranging from about 0.1 g to about 10 g per 100 g of filamentous fungal particles or about 1 g to about 5 g per 100 g of filamentous fungal particles; and water in an amount of about 1% to about 9% w/w; and b) hydrating the shelf-stable protein food ingredient to between about 30% to 70% water content to form the meat analogue food product.
  • a shelf-stable protein food ingredient compris
  • Embodiment 34 A method of producing a filamentous fungal biomass, the method comprising: a) culturing a filamentous fungi from the genus Neurospora or Aspergillus in a liquid growth medium to produce the filamentous fungal biomass slurry comprising about 0.5-8% biomass, wherein the liquid growth medium comprises potato solids comminuted to a size of about 20 ⁇ m to 50 ⁇ m and at a concentration of about 5 g to about 50 g of dry weight per liter of liquid growth medium; and b) harvesting and dewatering the filamentous fungal biomass slurry to produce a harvested filamentous fungal biomass comprising about 60-85% water and about
  • filamentous fungal biomass having a residual potato content ranging from about 0.5 g to about 5 g per 100 g of filamentous fungal biomass or about 1 g to about 5 g per 100 g of filamentous fungal biomass.
  • Embodiment 35 The method of Embodiment 34, wherein the liquid growth medium further comprises one or more nitrogen sources, starches, fatty acids, sugars, minerals, trace elements, vitamins, extracts, or combinations thereof.
  • Embodiment 36 The method of Embodiments 34-35, wherein the potato solids comprise about 1% to about 60% peel retained potato solids; about 10 g to about 40 g starch per 100 g wet potato solids; about 1 g to about 5 g protein per 100 g wet potato solids, and a pH of about 5 to about 6.
  • Embodiment 37 The method of Embodiments 34-36, wherein the potato solids are hydrolyzed prior to adding to the liquid growth medium.
  • Embodiment 38 The method of Embodiments 34-37, further comprising pasteurizing the filamentous fungal biomass.
  • Embodiment 39 The method of Embodiments 34-38, wherein the filamentous fungal biomass comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5- 35%, 5-30%, 5-25%, 5-20%, or 5-15%.
  • Embodiment 40 The method of Embodiments 34-39, wherein the filamentous species are Neurospora intermedia, Neurospora sitophila, Neurospora crassa, Aspergillus oryzae, or a combination of Neurospora intermedia, Neurospora crassa, Neurospora sitophila, and Aspergillus oryzae.
  • Embodiment 41 A food product comprising filamentous fungal biomass from the genus Neurospora or Aspergillus comprising about 60-85% water and about 15-40% filamentous fungal biomass having a residual potato content ranging from about 0.5 g to about 5 g per 100 g of filamentous fungal biomass or about 1 g to about 5 g per 100 g of filamentous fungal biomass.
  • Embodiment 42 The food product of Embodiment 41, wherein the food product comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, or 5-15%; fat in an amount of 1-80%; or both.
  • Embodiment 43 The food product of Embodiments 41 -42, wherein the fungal particles are selected from the species of Neurospora intermedia, Neurospora sitophila, Neurospora crassa, and Aspergillus oryza or a combination of Neurospora intermedia, Neurospora crassa, Neurospora sitophila and Aspergillus oryza.
  • Embodiment 44 The food product of Embodiments 41-43, further comprising albumin, pectin, silicone dioxide, zinc gluconate, vitamin Bl 2, maltodextrin, niacin, sodium ascorbate, pyridoxine hydrochloride, tetrasodium pyrophosphate, calcium carbonate, sodium alginate, alginate, trisodium phosphate, calcium acetate, methylcellulose, cellulose, citrus fiber, bamboo cellulose, annatto, carrageenan, gluten, hemoglobin, modified starch, acetic acid, sodium nitrite, sodium benzoate, soy lecithin, natural flavorings, or any combination thereof Embodiment 45.
  • the food product of Embodiments 41-44 further comprising one or more natural flavorings selected from the group consisting of: a natural chicken flavoring, a natural beef flavoring, and a natural pork flavoring.
  • FIG. 1 provides an overview of an embodiment of the fermentation process used to produce the biomass described herein.
  • FIG. 2 provides an overview of some methods for processing of the fungal biomass slurry into the textured cultured protein (TCP) described herein.
  • FIG. 3 provides an overview of one embodiment of the fungal biomass fermentation described herein.
  • FIG. 4 provides an overview of optional applications of some of the ingredients described herein.
  • FIGs. 5A and 5B provide photographs of exemplary shelf-stable protein food ingredients provided herein.
  • FIG. 6 shows that more TV. intermedia mycelial biomass is produced by increasing the amount of potato solids in the liquid culture medium. Dry biomass yield production increasedwifh increasing potato solids concentration. The gray area around the correlation line represents 95% confidence.
  • FIG. 7 shows that increasing potato solids concentration in the fermentation enhances protein accumulation in fungal mycelia.
  • the percent of protein in dry mycelia fermented on various concentrations of potato solids was measured using a dye-binding method.
  • the gray area around the regression line represents 95% confidence.
  • FIGs. 8A - 8B show that the addition of vitamins and microelements to potato solids does not improve fungal yield.
  • Fungal mycelium was produced using comminuted and diluted solid potatoes at different concentrations with or without the addition of vitamins and micronutrients.
  • dry biomass yield was measured (FIG. 8A) and protein concentration (FIG. SB) was determined using the dye-binding method.
  • Data were analyzed using ANCOVA and Tukey-HSD test. Panels are of different potato substrate (PS) concentrations (g/1), the median and lower (QI) and upper (Q3) quartile of each treatment are shown in the boxplot.
  • PS potato substrate
  • QI median and lower
  • Q3 quartile of each treatment are shown in the boxplot.
  • FIG. 9 shows that producing a high amount of food mycelium from solid potato substrate can be done without any additional carbon input. Fungi were grown on comminuted and diluted solid potatoes with varying amounts of added glucose. The dry biomass mycelium yield was weighed at the end of the fermentation. The gray area around the regression line represents 95% confidence.
  • FIGs. 10A -10C show that the protein content in the cultured TV.
  • intermedia mycelium produced from solid potatoes can be boosted by incorporating nitrogen into the fermented substrate.
  • Potato solids were used in fermenting fungal biomass. After collecting and drying the mycelium, the total protein content in the products was measured (FIG. 10A). Panels are of different potato solids concentrations (g/1), the median and lower (QI) and upper (Q3) quartile of each treatment are shown in the boxplot. Data were analyzed using ANCOVA and Dunnett's test using PS without nitrogen addition as control (FIG. 10B). Error bars show 95% confidence intervals of the means.
  • FIG. 10C Total protein yield from mycelium cultivated on potato solids with various supplemental nitrogen.
  • the protein content in cultured N. crassa mycelium produced from solid potatoes can be greatly increased by incorporating different nitrogen into the fermented substrate. Potato solids were used in fermenting fungal biomass. After collecting and drying the mycelium, the total protein content in the products was measured (method AOAC 2011.04).
  • FIG. 11 shows that residual oil in potato solids waste does not hamper the production of mycelium ingredients.
  • Mycelium was grown on potato solids that was supplemented with canola oil before the onset of the fermentation. Biomass was collected and weighed. Points and error bars show means and standard errors, the gray area around the trend line represents a 95% confidence interval.
  • FIG. 12 shows that edible mycelium biomass can be produced from solid potato substrate using different fungal species.
  • MP+ was used to ferment fungal biomass using 2 isolates of N. intermedia, N. crassa and A. oryzae. After collecting and drying the mycelium the biomass was measured.
  • FIG. 13 shows that using media made from potato solids improves the yield of edible mycelium.
  • N. intermedia was cultivated on synthetic media alone or with comminuted and diluted solid potatoes (MP+) made in two separate batches. The biomass was harvested and dried before analyzing yield. Mean yields were compared using Yuen’s trimmed meat test.
  • FIGs. 14A - 14D show that fermentation of fungi on comminuted potato solids creates a special morphology that is more like meat fiber and is a matrix of undigested plant cells and mycelium, N. intermedia was cultivated on glucose based medium (FIG, 14A and 14B) or MP+ from potato solids (FIG. 14C and 14D). Samples were phenotyped microscopically after iodine staining.
  • FIG. 15 shows that hydrolyzing the starch in solid potatoes accelerates and increases protein accumulation.
  • N. crassa was cultivated on potato solids that was either treated or not with starch degrading alpha-amylase.
  • Harvested mycelium biomass was dried, weighed, and analyzed for protein content after 16, 20, and 24 hours of cultivation.
  • FIG. 16 shows that high-shear homogenization of solid potato rejects enables higher size reduction of particles. Distribution plot of potato solids that did not precipitate after applying centrifugal force. Higher values indicate a smaller particle size.
  • FIG. 17 shows that there is no difference in biomass yield of edible mycelium from potato solids with different particle sizes. Diamonds represent confidence intervals. Overlapping circles on the right represent pairs without a statistically significant difference.
  • FIG. 18 shows that edible mycelium biomass that was generated from potato solids with a smaller particle size has higher protein content. Diamonds represent confidence intervals. Nonoverlapping circles on the right represent pairs with statistically significant differences.
  • FIG. 19 shows the results of a taste test to compare hamburgers prepared with two different fungal products.
  • MP+ fungal product was produced with fermentation using potato solids substrate, and synthetic was produced with a fermentation process using synthetic media without potato solids.
  • the term “about” encompasses insubstantial variations, such as values within a standard margin of error of measurement (e.g., SEM) of a stated value.
  • the term "about” as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, is meant to encompass variations of +/-10% or less, +/-5% or less, or +/-!% or less or less of and from the specified value. It is to be understood that the value to which the modifier "about” refers is itself also disclosed.
  • the methods comprise the steps of culturing filamentous fungi in growth medium; harvesting filamentous fungal biomass; optionally, processing the harvested filamentous fungal biomass; optionally, sizing the biomass to form particles; and drying the particles to form the food ingredient.
  • the methods comprise the steps of culturing filamentous fungi in growth medium; optionally supplementing the growth medium to form a mixed fungal biomass slurry; harvesting filamentous fungal biomass; optionally, processing the harvested filamentous fungal biomass; optionally supplementing the processed biomass to form a complex ingredient; optionally sizing the biomass to form pieces; and drying the pieces to form the food ingredient.
  • the filamentous fungus can be cultured according to standard techniques.
  • the culturing typically comprises growing the filamentous fungus in a liquid growth medium.
  • the growth medium comprises hydrolyzed plant biomass byproducts and wastewater streams of the food and beverage industries as well as low-cost plant ingredients and other substrates.
  • the culture is batch culture, fed-batch culture, or continuous culture.
  • the growth medium includes the ingredients described below. Additional additives can be provided according to the judgment of the practitioner in the art. Culture conditions are within the skill of those in the art including culture volume, temperature, agitation, oxygen levels, nitrogen levels, carbon dioxide levels, and any other condition apparent to those of skill.
  • pure oxygen is used in the aeration of the fermentation. Injecting O2 into the bioreactor can allow maximum interaction with the gas bubbles and substrate while maximizing diffusion of the O2. Pressure swing adsorption (PSA) oxygen concentration is sometimes used to continuously inject O2.
  • PSA Pressure swing adsorption
  • the fungal fermentation can operate with a wide pH range.
  • the pH is between about pH 2.4 and about pH 8.5, between about pH 3 and about pH 7.5, between about pH 3 and about pH 6.5, between about pH 3 and about pH 5.5, or between about pH 3.5 and about pH 4.5.
  • the cultured filamentous fungi can be harvested and dewatered according to any standard technique. The methods include any harvesting technique deemed useful to the practitioner in the art. Useful techniques include centrifugation, pressing, screening, and filtration. In certain embodiments, the filamentous fungi are dewatered and separated by centrifugation. In certain embodiments, the filamentous fungi are dewatered and separated via screw press.
  • fungi are dewatered and separated via de-watering vibratory screen. In certain embodiments, fungi are dewatered and separated via belt press. In certain embodiments fungi are dewatered and separated via vacuum/ pressure filter. In certain embodiments fungi are dewatered via a fluidized bed dryer. In certain embodiments, the filamentous fungi are washed to remove excess growth medium. In certain embodiments, the filamentous fungi are not washed.
  • the harvested filamentous fungal biomass is processed for further use.
  • the processing technique can be any processing technique apparent to the practitioner of skill.
  • hydrolysis and starch conversion process of plant material is accelerated by using a protease, p-glucanase, xylanase, a-amylase and/or other enzymes during the hydrolysis step of generating the substrate of the aerobic fermentation.
  • an alkali or acid treatment is used in the hydrolysis of the plant material used as substrate.
  • the filamentous fungi are sized according to the requirements of the ingredients described herein.
  • Biomass released from de-watering processes can be cake-like as it is similar to fruit, paper, or other pulp upon de-watering. This cake can be broken apart, shredded, chopped, sliced, diced, sieved, and further reduced to desired size using conventional sizing equi ⁇ ment before or after de-hydration.
  • the biomass can be molded, pressed, rolled, extruded, compacted, or manipulated in other ways known to a person with skill in the art of sizing food materials. This can happen before de-watering, during, de-watering, after de-watering, before de-hydration, during de-hydration, or after dehydration.
  • the biomass is sized to yield particles of sizes described below.
  • the biomass slurry comprises highly dispersed filamentous cell structures.
  • filamentous cellular strands interlock with each other to form cohesive filamentous mats that maintain consistency and cohesion.
  • a belt press can be particularly useful in producing large meaty slabs of dense cohesive biomass. These dense mats can be sliced, diced, chopped, molded, folded, extruded, or otherwise manipulated in a way known to a person with skill in the art to form slices, chunks, shreds, nuggets, or other particles and pieces.
  • the biomass described herein is extruded using high temperature twin screw extrusion or other extrusion technology to form a material with a more conventional texture that is similar to TVP.
  • the biomass of the fermentation process is de-watered to remove moisture from the biomass.
  • the material is optionally pasteurized in the substrate by using steam to heat the biomass slurry to pasteurization temperatures (75-85 °C); the slurry is optionally released into a vibratory screen to de-water the material down to 75-95% water content; the biomass is then optionally pressed with a belt press, screw press, vacuum/pressure filter, or centrifuged to further reduce the water content; the material is then optionally shredded, sized, compacted, molded, otherwise formed, or combinations thereof; the material is then optionally added to a conveyer, or rotary drum, dryer for full dehydration.
  • the material is de-watered to yield a water content for the particles as described below.
  • the biomass slurry containing 1-8% biomass is harvested and dewatered by releasing into a belt press or a vacuum/pressure system.
  • the material is simultaneously drained and compressed bringing the material down to 60-85% water content.
  • the machine is adjusted to release a cake/slab at a thickness of 1-2 inch / 2.54- 5.8 cm.
  • the cake/slab can be continuously conveyed into a mechanical shredder.
  • the shredder releases granular particles in the size range of about 1mm - about 50mm.
  • particles are continuously sieved using 2mm and 12mm sieves.
  • particles released through the 2mm sieve are saved and de-hydrated separately or re-introduced to the initial slurry.
  • particles released through the 12mm sieve but not through the 2mm sieve are fed directly into a conveyer, rotary drum, or fluidized bed dryer for dehydration and optionally heat pasteurization.
  • particles larger than 12 mm are optionally conveyed back through the shredder for further size reduction.
  • the dehydrated particles between about 2 and about 50 mm are ready for use as a bare ingredient or to be further processed into ingredients described herein.
  • the term “about” indicates a reasonable range above and below a unit value, for instance +/- 10% or +/1 unit, e.g. mm.
  • the biomass slurry is de-watered down to 50-80% water content with methods known to a person with skill in the art of de-watering microbial biomass.
  • the lower moisture biomass at 50-80% water content is then fed through a dough chopping machine.
  • Material is fed through a % inch die and chopped into small particles intermittently by a rotating shear at the end of the die. This results in chunks of a consistent size of about (1/8 inch to 1 ⁇ 4 inch) by (1/8 inch to 1 ⁇ 4 inch) by (1/8 inch to 1 ⁇ 4 inch).
  • plant or mushroom materials are added to the biomass prior to de-hydration. These materials can be added to the fungal biomass slurry, the fungal biomass with a water content of 60-85%, the fungal biomass of a water content of 60-80%, the fungal biomass of a water content of 50-80%, the fungal biomass of a water content of 50-65%, or fungal biomass with other water content. These materials may be blended with the fungal biomass described herein and then further de-watered, de-hydrated, or processed into the dried textured ingredients described herein.
  • supernatant of the fermentation process containing high concentrations of digestive enzymes such as alpha amylase, beta amylase, lipase, and others is processed into side streams.
  • These enzymes can be extracted, purified, and sold or used in pretreatment of hydrolyzed starch rich substrates or in other applications.
  • These enzymes from the supernatant can be integrated into the meat analogues and blends described herein to promote more effective digestion.
  • the growth medium can be any growth medium deemed suitable.
  • the growth medium comprises plant biomass.
  • the plant biomass is a wastewater stream.
  • the plant biomass co-products, ingredients, and wastewater streams can be any material stream deemed suitable to the practitioner of skill in the art.
  • the plant biomass is from a low-cost source.
  • the plant biomass is a waste stream or a co-product from another food, agriculture, or plant processing process.
  • the methods provide a second or renewable use of co-products that are conventionally used as farm animal feed, soil enhancement, or discarded entirely.
  • the material is selected from ethanol thin stillage, ethanol co-products, rice milling co-products, rice polishings, rice bran, rice process waste water, rice brokens, brewing and distilling spent grains, spent sake rice, spent soy sauce soy, beet pulp, coffee chaff, molasses, sugar refinery waste water, grape pulp, soda production waste water, sugarcane bagasse, sorghum bagasse, or combinations thereof.
  • the nutrient streams are potato processing waste-water, ethanol com stillage, [000106]
  • the methods comprise fermenting plant ingredients in submerged culture to create cultured plant ingredients that contain a significant concentration of fungal biomass.
  • the growth medium comprises one or more plant substrates selected from potato solids, potato starch, potato protein, pea fiber, other plant fibers, gum arabic, natural flavors, soy protein, wheat starch, wheat protein, pea protein, com protein, spices, safflower oil, sunflower oil, olive oil, other oils, oat bran, oat flour, legumes, beans, lentils, lentil powder, bean powder, pea powder, yeast extract, nutritional yeast (immobilized dried yeast), molasses, honey, cane sugar, mushroom powder, white button mushroom powder, shiitake mushroom powder, chickpeas, bamboo fiber, cellulose, isolated oat product, isolated pea product, rice protein, fermented rice extract, com starch, kombu extract, algae, albumin, pectin, silicone dioxide, food starch, mixed tocopherols (vitamin E), coconut oil, sunflower oil, safflower oil, rapeseed oil, canola oil, dextrose, vegetable g
  • potato solids refers to potatoes that comprise about 0% up to about 60% of the peel, or about 10% to about 55% of the peel, or about 20% to about 40% of the peel, and a water content of about 55% to about 85% and are essentially made of raw potatoes.
  • Potato solids can also be rejects from potato processing manufacturing such as semi prepped or final French fries, hash browns, mashed potatoes, grated potatoes formed into shapes or chips. Furthermore, they may contain residual processing components such as oil, maltodextrin, trisodium phosphate, proteins, cellulose derivatives, alginates, pectins, and starches.
  • potato solids are comminuted using a high-shear in-line mixer, a mixer-homogenizer or other mixing device known to one skilled in the art of comminution.
  • comminuted potato solids generally are reduced in size to a mean particle size that is less than about 1250 ⁇ m, less than about 1000 ⁇ m, less than about 900 ⁇ m, less than about 800 ⁇ m, less than about 700 ⁇ m, less than about 600 ⁇ m, less than about 500 ⁇ m, less than about 400 ⁇ m, less than about 300 ⁇ m, less than about 250 ⁇ m, less than about 200 ⁇ m, less than about 150 ⁇ m, less than about 100 ⁇ m, less than about 50 ⁇ m, less than about 25 ⁇ m, or less than about 20 ⁇ m.
  • comminuted potato solids have a mean particle size that is about 200 ⁇ m to about 100 ⁇ m, about 100 ⁇ m to about 50 ⁇ m, or
  • supplements can be added to the potato solids.
  • supplements can include, but are not limited to trace-elements (for example, magnesium, citrate, phosphate, potassium, calcium, zinc, iron, copper, manganese, molybdate, nickel, borate, cobaltous, biotin, thiamine, inositol, and pyridoxine), yeast extracts, different varieties of peptones, nitrogen salts (ammonium and nitrate salts), phosphorus salts, magnesium salts, potassium salts, monosaccharides, complex carbohydrates, plant extracts and syrups, vitamins, and other nutrients.
  • trace-elements for example, magnesium, citrate, phosphate, potassium, calcium, zinc, iron, copper, manganese, molybdate, nickel, borate, cobaltous, biotin, thiamine, inositol, and pyridoxine
  • yeast extracts different varieties of peptones
  • nitrogen salts ammonium and nitrate salts
  • Other nutrients are selected from nitrogen sources (inorganic, ammonium, nitrate, urea, com protein, soy protein, or potato protein), peptones, syrups, sugars, vitamins, and trace elements.
  • the potato slurry is combined with inorganic nitrogen sources or organic nitrogen sources.
  • it can be combined with other nutrients to enhance the fermentation or final product properties (for example, biotin and thiamin can improve growth and protein production if levels in the potato are too low (biotin is an essential B vitamin that cannot be synthesized by some fungi), peptones can be added as a nitrogen source and base amino acid source, Bl 2 can be added to facilitate higher B12 levels and trace elements can improve biomass yield).
  • the wet mass produced from dewatered fermentation slurry is manipulated into a dry, shelf-stable particle that can be re-hydrated and used as an ingredient in meat analog and meat extension applications.
  • This dry shelf-stable particle can be dried to about 10%, about 9%, about 8%, about 7%, about 6%, about 5%, about 4%, or about 3%, water content and can be packaged, shipped, and stored as needed without a coldchain.
  • These particles range in size from about 6mm to about 15mm, about 6mm to about 10mm, about 6mm to about 50mm, about 10mm to about 20mm, about 20mm to about 30mm, or about 7mm.
  • the wet fungal biomass at about 60% to about 80% water content is chopped, sliced, shaped, molded, or otherwise manipulated to create different product shapes.
  • the material can be manipulated in a variety of ways to take the form required for any meat-like product.
  • the growth medium is supplemented with one or more additive components.
  • the additive components might facilitate growth of the filamentous fungi, they might add nutrients to the resulting food product, or they might do both.
  • the additive components comprise one or more carbohydrates (simple and/or complex), nitrogen, vitamins, minerals, fats, proteins, or a combination thereof.
  • the additive components comprise one or more oils.
  • the one or more oils are selected from the group consisting of grapeseed oil, safflower oil, sunflower oil, olive oil, coconut oil, flaxseed oil, avocado oil, soybean oil, palm oil, canola oil, and combinations thereof.
  • the one or more additives comprise one or more salts.
  • the one or more salts consist of elements selected from the group consisting of C, Zn, Co, Mg, K, Fe, Cu, Na, Mo, S, N, P, Ca, Cl, and combinations thereof.
  • the salts comprise one or more of the following salts: ammonium nitrate, mono-potassium phosphate, di-potassium phosphate, di-ammonium phosphate, ammonium phosphate, potassium nitrate, magnesium sulfate heptahydrate, calcium chloride dehydrate, zinc sulfate heptahydrate, iron sulfate hexahydrate, copper sulfate pentahydrate, manganese sulfete, and combinations thereof.
  • the growth medium comprises one or more carbohydrates.
  • the one or more carbohydrates are selected from glucose, sucrose, starch, maltose, and any combination thereof
  • the growth medium comprises plant oils.
  • the plant oils can significantly increase yields, fermentation efficiency, and fat content of the end material.
  • Non-limiting examples of plant oils can include almond oil, avocado seed oil, cocoa butter, coconut oil, com oil, cottonseed oil, flax seed oil, grapeseed oil, hemp oil, olive oil, palm kernel oil, peanut oil, pumpkin seed oil, rice bran oil, safflower seed oil, sesame seed oil, sunflower seed oil, soybean oil, or walnut oil.
  • the growth medium comprises vitamins.
  • Useful vitamins include but are not limited to vitamin A, Bl, B2, B3, B5, B6, B7 (vitamin H, or Biotin), B9, B12, C, E, D, and K, for the purpose of integrating the vitamin into the end food product via adsorption and cellular integration in the fermentation.
  • vitamin B 12 is added to the fermentation.
  • vitamin B12 is added to the substrate.
  • the vitamin is accumulated by the fungal cells. It is the only B vitamin essential to the human diet that the fungus does not produce on its own.
  • the plant-derived biomass or material is added to the growth medium without hydrolysis.
  • the growth medium comprises spent malted barley.
  • the spent malted barley can be used as a plant biomass for hydrolysis, filtration and integration into the substrate as a primary source of carbohydrates, fats, proteins, and micronutrients.
  • the growth medium comprises potato peel.
  • the potato peel can be used as a plant biomass for the hydrolysis, filtration and integration into the substrate as a source of carbohydrates, fats, and micronutrients.
  • the growth medium comprises potato processing wastewater.
  • the potato processing wastewater can be used as a primary nutrient source for the fermentation of the fungi. Blanching, starch extraction and other processing methods used for potato processing produce large volumes of nutritionally consistent waste water that is highly effective as a fermentation feedstock.
  • waste-water from potato blanching is used as substrate promptly after blanching.
  • the high temperature of the blanching process pasteurizes the substrate, effectively reducing treatment costs in addition to substrate costs.
  • other blanche water and other clean potato processing streams are diverted away from field leaching, conventional treatment methods, and other disposal methods towards the platform described herein.
  • the growth medium comprises beet pulp.
  • the beet pulp can be used as a plant biomass for the hydrolysis, filtration and integration into the substrate as a primary source of carbohydrates, micronutrients, and nitrogen.
  • the growth medium comprises thin stillage (a coproduct of biofuel production with com).
  • the thin stillage can be used as a complex nutrient source of carbon, nitrogen, micronutrients, and fats.
  • the growth medium comprises com steep liquor (a coproduct of com milling).
  • the liqueur can be used as a complex nutrient source of carbon, nitrogen, micronutrients, and fats.
  • the growth medium comprises insoluble com protein or “com gluten” (a co-product of com milling).
  • the com protein can be used as a complex nutrient source of carbon, nitrogen, micronutrients, and fats.
  • the growth medium comprises yeast extract. The yeast extract can be used as a source of nitrogen and micronutrients in the fermentation media.
  • the growth medium comprises filtered beet pulp extract.
  • the filtered beet pulp extract can be used for the primary carbon source.
  • the growth medium comprises potato blanch and processing wastewater.
  • the potato blanch and processing wastewater can be used for the primary nutrient source.
  • the growth medium comprises rice polishings.
  • Rice polishings can be left over from polishing and/or milling rice. They can be used as a plant biomass and added to water, sterilized, and integrated into the reactor as a primary source of carbohydrates, nitrogen, potassium, and other nutrients.
  • the growth medium comprises common carbohydrate sources such as sucrose, glucose, and molasses. They can be used with supplementation for the substrate. These ingredients can be blended, sterilized, and integrated into the reactor with filamentous fungi described herein. The produced biomass can be processed into the versatile dried ingredients described herein.
  • Mycelial potato products of the present disclosure were produced by fermenting fresh solid materials with TV. intermedia, N. crassa or A. oryzae.
  • Optimized potato substrate (herein identified as “MP+”), developed in the current work, was prepared from potato solid rejects that are comminuted in water using a food processor, high-shear inline mixer, and/or mixer-homogenizer. The comminuted potato solids are then supplemented with inorganic nitrogen, for example about 0.8g/l of diammonium sulfate and about 1.2g/l potassium nitrate. Potato solids are adjusted to about 50 g of dry potato solids matter per liter of liquid media using water.
  • the MP+ media is gelatinized and sterilized in an autoclave, steam pressure, or continuous pasteurizer by heating to 120°C for >15 minutes.
  • hydrolyzing enzymes e.g, amylases
  • amylases can be added prior to heating in order to improve the breakdown and consumption of the potato starch.
  • Custom-designed and assembled bioreactors can also be used, for example, with working volumes of about 5L to about 25L, or larger.
  • the bioreactor is filled with pre-sterilized MP+. Alternatively, the bioreactor is filled and sterilized in place using steam pressure.
  • the media is inoculated with fungal conidia to about 10 5 spores/ml.
  • the bioreactor is operated at 0.5-2 VVM during the fermentation and temperature is controlled at 30°C using a heating element, blanket or steam injected into the jacket of the bioreactor. After about 48 hours of growth, the biomass is harvested in a batch mode.
  • the bioreactor can also be operated at fed-batch mode or with a drain-fill cycle.
  • the biomass is drained to retain 10%-20% of the volume before loading the bioreactor with a fresh batch of MP+ and repeating a 48 hour cultivation.
  • a continuous mode can be employed to reduce down time and improve the efficiency of operations.
  • Fungal biomass is harvested and dewatered with methods known to those skilled in the art of dewatering microbes.
  • the wet cake is shredded and dehydrated at 60°C for >5 hours.
  • Fermented potato biomass, wet or dry is pasteurized by steam heating or dry heating before incorporating into food products.
  • the filamentous fungi can be any filamentous fungi deemed suitable to the person of skill in the art.
  • At least one fungus is from the kingdom of Fungi.
  • At least one fungus is from the phylum
  • At least one fungus is from the division agaricomycotina, ustilagomycotina, pezizomycotina, saccharomycotina, taphrinomycetes, diversisporalis, archaeosporales, paraglomerales, endogonales, mucorales, mortieralles, entomophthoromycotina, asellariales, kickxellales, dimargaritales, harpellales, zoopagomycotina, or combinations thereof.
  • At least one fungus is from the class tremellomycetes, dacrymycetes, agaricomycetes, exobasisiomycetes, ustilaginomycetes, malasseziomycetes, moniliellomycetes, arthoniomycetes, coniocybomycetes, dothideomycetes, eurotiomyctes, geoglossomycetes, laboulbeniomycetes, lecanoromycetes, leotiomycetes, lichinomycetes, orbiliomycetes, pezizomycetes, sordariomycetes, xylonomycetes, or combinations thereof.
  • At least one fungus is from the order filobasidiales, agaricales, amylocorticiales, atheliales, boletales, jaapiales, lepidostromatales, geastrales, gomphales, hysterangiales, phallales, auriculariales, cantherellales, corticiales, gleophylalles, hymenochaetales, polyporales, russulales, sebacinales, stereopsidales, thelephorales, trechisporales, ceraceosorales, doassansiales, entyomatales, exobasidiales, georgefischeriales, microstromatales, tilletiales, urocystales, ustilaginales, malassezioales, moniliellales, saccharomycetales, coronophorales, glomeralles, Hypocreales, melanosporales, microascales, boli
  • At least one fungus is from the family Filobasidium, Dacromycetaceae, Agaricaceae, Amanitaceae, Bolbitiaceae, Broomeiceae, Chromocyphellaceae, Clavariaceae, Cortinariaceae, Cyphellaceae, Enolomataceae, Fistulinaceae, Himigasteraceae, Hydnangiaceae, Hygrophoraceae, Inocybaceae, Limnoperdacea, Lyophyllaceae, Marasmiaceae, Mycenacea, Niaceae, Pellorinaceae, Physalacriaceae, Pleurotacea, Pluteaceae, Porotheleaceae, Psathyrellaceae, Pterulacea, Schizophyllaceae, Stephanosporaceae, Strophariaceae, Tricholomat
  • At least one fungus is from the genus Neurospora, Aspergillus, Trichoderma, Pleurotus, Ganoderma, Inonotus, Cordyceps, Ustilago, Rhizopus, Tuber, Fusarium, Pennicillium, Xylaria, Trametes, or combinations thereof.
  • At least one fungus is Aspergillus oryzae, Rhizopus oryzae, Fusarium graminareum, Cordyceps militaris, Cordyceps sinensis, Tuber melanosporum, Tuber magnatum, Pennicillium camember ti, Neurospora crassa, Neurospora intermedia, Neurospora sitophila, Xylaria hypoxion, or a combination thereof
  • plant material is incubated with an enzyme.
  • an enzyme for example, with about 0.1-1.5g/kg alpha-amylase, or about 0.02-1.0gZkg beta-amylase, or about 0.1-1.25 g/kg beta-glucanase, or about 0.01-1.0 g/kg protease, or about O.Ol-l.Og/kg xylanase (grams of purified enzyme to kilograms of desiccated substrate).
  • the incubation temperature is increased to about 78°C-110°C to activate the enzymes, dissolve the starch and initiate the hydrolyzing functions.
  • the temperature is maintained for about 30-120 minutes to complete the hydrolysis.
  • the quantities of enzymes, their weights, temperatures, interaction times and their ratios can change based on the plant material being hydrolyzed and specification of the enzyme or to optimize the effect of the enzyme.
  • the solid plant-based ingredients are blended into room temperature water.
  • the slurry is pumped through a continuous steam sterilizer and injected into the fermentation reactor described herein at the desired flow rate for the method of fermentation being run.
  • the slurry is pumped at the maximum rate of sterilization to fill a sterile fermenter for the primary initiation of a batch style fermentation.
  • the slurry is injected in pulses aligning with the extraction of biomass slurry described herein.
  • the slurries are injected continuously.
  • the solid plant-based ingredients are sterilized with standard techniques, known to someone with skill in the art of sterile processes, and introduced to the fermentations of the present disclosure.
  • the material may or may not be pre-heated from the potato processing providing energetic efficiency advantages. This material may constitute 100% of the growth media described herein. This material may constitute less than 100% of growth media.
  • the wastewater is supplemented with biotin. In some embodiments this material is supplemented with ammonium gas. In some embodiments, this material is supplemented with di-ammonium phosphate. In some embodiments, this material is supplemented with ammonium nitrate. In some embodiments, this material is supplemented with yeast extract.
  • this material is supplemented with potassium nitrate. In some embodiments, this material is supplemented with potassium phosphate. In some embodiments this material is supplemented with calcium chloride. In some embodiments this material is supplemented with magnesium sulfate. In some embodiments this material is supplemented with nitrates. In some embodiments this material is supplemented with ammonium salts. In some embodiments this material is supplemented with the aforementioned plant ingredients described herein. In some embodiments the material is supplemented with aforementioned waste streams or co-products described herein.
  • the potato processing wastewater chemical oxygen demand (COD) concentration measures between about 500 mg/1 and about 300,000 mg/1, between about 2,000 mg/1 and about 200,000 mg/1, between about 2,000 mg/1 and about 100,000 mg/1, between about 2,000 mg/1 and about 50,000 mg/1, between about 2,500 mg/1 and about 25,000 mg/1, or between about 2,000 mg/1 and about 10,000 mg/1.
  • com stillage is captured, optionally sterilized, optionally supplemented, and injected into the bioreactors running the fermentations of the present disclosure.
  • Thin stillage that can be used has an average of 85,000 mg/1 COD and about 5,000 mg/1 of total nitrogen. This material may constitute 100% of the growth media described herein. This material may constitute less than 100% of growth media.
  • the wastewater is supplemented with biotin. In some embodiments this material is supplemented with ammonium gas. In some embodiments this material is supplemented with di-ammonium phosphate. In some embodiments this material is supplemented with ammonium nitrate. In some embodiments this material is supplemented with yeast extract.
  • this material is supplemented with potassium nitrate. In some embodiments this material is supplemented with potassium phosphate. In some embodiments this material is supplemented with calcium chloride. In some embodiments this material is supplemented with magnesium sulfate. In some embodiments this material is supplemented with nitrates. In some embodiments this material is supplemented with ammonium salts. In some embodiments this material is supplemented with the aforementioned plant ingredients described herein. In some embodiments the material is supplemented with aforementioned waste streams or co-products described herein.
  • shelf-Stable Food Ingredient [000155]
  • the shelf- stable protein food ingredients comprise cultured fungal biomass and a limited amount of water.
  • the shelf-stable protein food ingredients can be prepared according to the methods above.
  • the shelf-stable food ingredients are designed to be a versatile, primarily textured, consistent sized material that is dry, storable, and optimized for ease of use in an end product.
  • Provided herein are exemplary detailed characterizations of the shelf stable protein food ingredients provided herein.
  • Texture of the ingredient is important when being used as a meat analogue or a meat extension agent.
  • the filamentous nature of the fungi described herein provides compacted and aligned fibers that mimic muscle in some ways. Texture was analyzed using a rheometer with a 25mm diameter cylinder probe. The TCP was hydrated for 30 mins at a 1/1.75 w/w ratio of TCP/water. The cross head speed was set to 100 mm/min" 1 with a max peak stress of 10kg and a distance between the two supports of 13mm. The results were averages of 20 treatments.
  • Chewiness was analyzed using the described methods in “Breene WM, Application of texture profile analysis to instrumental food texture evaluation. J Texture Stud 6:53—82 (1975)” using hydrated TCP of the present disclosure. Chewiness was typically between about .5 kg and about 15 kg, between about 1kg and about 12 kg, between about 2kg and about 10kg, or between about 4kg and about 8 kg.
  • Cohesiveness was determined by taking the dry shelf-stable ingredient of the present disclosure, hydrating it at a 1/1.75 ratio w/w of dry product to water, treating the material with the following process, and analyzing texture residues. After hydration, the material was subsequently pressurized, dispersed, and dried. Cohesiveness was typically between about 20 % and about 90%, between about 30% and about 80%, or between about 40% and about 60%.
  • Springiness was analyzed using the described methods in “Breene WM, Application of texture profile analysis to instrumental food texture evaluation. J Texture Stud 6:53—82 (1975)” using hydrated TCP of the present disclosure. Springiness was typically between about 15% and about 99%, between about 20% and about 85%, between about 40% and about 70%, or between about 40% and about 60%.
  • Transversal cutting strength was determined by using a cutting probe (7.5mm X 38.3mm) with a 2 kg maximum peak stress. Cutting strength helps with determining bite resistance, shear, and texture as it relates to maceration in the human mouth.
  • Longitudinal cutting strength Cutting strength was determined by the same methods used for the transversal cutting strength tests.
  • the protein content of the ingredients described herein comprise at least 5% total protein.
  • the shelf-stable protein food ingredients comprise protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5-35%, 5- 30%, 5-25%, 5-20%, or 5-15%.
  • the amino acid profile may comprise of a number of amino acids. Total protein content of an ingredient can be determined by many different methods including but not limited to AO AC International methods 990.03 and 992.15.
  • the ingredient contains the amino acids Methionine, Cystine, Lysine, Phenylalanine, Leucine, Isoleucine, Threonine, Valine, Histidine, Arginine, Glycine, Aspartic acid, Serine, Glutamic acid, Proline, Hydroxyproline, Alanine, Tyrosine, and Tryptophan, Taurine, and others.
  • the ingredient contains all of the essential amino acids for the human diet.
  • the fat composition of the ingredient described herein comprises mostly mono- and polyunsaturated fats and can be very low in saturated fats.
  • the total fat content comprises a w/w amount between about 1% and about 80%, between about 1% and about 70%, between about 1% and about 60%, between about 1% and about 50%, between about 2% and about 40%, between about 3% and about 30%, between about 5% and about 30%, between about 6% and about 20%, between about 7% and about 15%, between about 8% and 13%, between about 10% and about 14% by weight of total fat.
  • Fats are primarily monounsaturated and polyunsaturated fats.
  • saturated fats are between 0% and about 40%, between 0% and about 30%, between about 5% and about 20%, and between about 10% and about 20% of the total fat content. In some embodiments unsaturated fats are between about 10% and about 100%, between about 20% and about 100%, between about 30% and about 100 %, between about 40% and about 100%, between about 60% and about 90%, or between about 70% and about 80% of the total fat content.
  • the shelf-stable protein food ingredients described herein are naturally high in fiber. This can be positive aspect of this type of meat like product.
  • AOAC method 991 .43 can be used to determine the fiber content of the ingredients described herein.
  • fiber content is between about 5% and about 60%, between about 10% and about 50%, between about 15% and about 40%, between about 20% and about 40%, or between about 30% and about 40%.
  • the shelf-stable protein food ingredients comprise a range of water-soluble B vitamins sometimes consisting of thiamin, riboflavin, niacin, pyridoxine, pantothenic acid, folic acid, biotin, and others.
  • the shelf-stable protein food ingredients comprise calcium, phosphorous, magnesium, iron, zinc, sodium, manganese and potassium.
  • Calcium is typically in an amount of 200 mg/kg or more. In some embodiments, calcium is between about 500 mg/kg and about 3000 mg/kg, between about 1000 mg/kg and about 2500 mg/kg, between about 1250 mg/kg and about 2000 mg/kg, and between about 1500 mg/kg and 2000 mg/kg.
  • Phosphorous is typically in an amount of 200 mg/kg or more
  • phosphorous is between about 500 mg/kg and about 2500 mg/kg, between about 500 mg/kg and about 2000 mg/kg, between about 750 mg/kg and about 1500 mg/kg, and between about 800 mg/kg and 1200 mg/kg.
  • Potassium is typically in an amount of 100 mg/kg or more.
  • potassium is between about 1000 mg/kg and about 8000 mg/kg, between about 2000 mg/kg and about 6000 mg/kg, between about 2500 mg/kg and about 5000 mg/kg, and between about 3000 mg/kg and 4500 mg/kg.
  • Sodium is in an amount of 20 mg/kg or more.
  • sodium is between about 20 mg/kg and about 1500 mg/kg, between about 50 mg/kg and about 400 mg/kg, between about 100 mg/kg and about 300 mg/kg, between about 150 mg/kg and about 250 mg/kg, between about 175 mg/kg and about 225 mg/kg.
  • Magnesium is in an amount of 200 mg/kg or more.
  • magnesium is between about 500 mg/kg and about 3000 mg/kg, between about 1000 mg/kg and about 2500 mg/kg, between about 1250 mg/kg and about 2000 mg/kg, and between about 1500 mg/kg and about 2000 mg/kg.
  • Iron is typically in an amount of 1 mg/kg or more.
  • iron is between about 2 mg/kg and about 100 mg/kg, between about 5 mg/kg and about 80 mg/kg, between about 10 mg/kg and about 50 mg/ kg, or between about 20 mg/kg and 40 mg/kg.
  • Zinc is in an amount of 20 mg/kg or more. In some embodiments zinc is between about 20 mg/kg and about 1500 mg/kg, between about 100 mg/kg and about 600 mg/kg, between about 200 mg/kg and about 500 mg/kg, between about 300 mg/kg and about 500 mg/kg, between about 350 mg/kg and about 450 mg/kg.
  • WHC Water holding capacity
  • the shelf-stable protein food ingredients described herein has a WHC significantly higher than that of traditional TVP, that of meat, and that of plant ingredients. WHC is analyzed by fully removing all moisture from the ingredient, weighing the ingredient, then fully hydrating the ingredient, then removing surface moisture, then weighing again. All samples are analyzed in quadruplicate and the average is taken. WHC of the TCP was recorded as being as high as 6,743 g/kg. In preferred embodiments, the WHC of the TCP ingredient is between about 2,000 g/kg and about 7,000 g/kg.
  • the WHC is between about 2,000g/kg and about 6,000 g/kg, between about 2,000g/kg and about 5,000 g/kg, between about 3,000g/kg and about 5,000 g/kg, between about 3,500g/kg and about 4,500 g/kg, or between about 4,000g/kg and about 5,000 g/kg.
  • the shelf-stable protein food ingredients are manipulated during the processing of the ingredient to have specific particle sizes. Certain particle sizes work best for certain applications. Particle sizes usually range from a fine powder to 1000cm sheets. In certain embodiments the particle size is between about 2mm and about 40mm, between about 2mm and about 30mm, between about 2mm and about 20mm, between about 2mm and about 15mm, between about 2mm and about 10mm, between about 2mm and about 8mm, between about 2mm and about 6mm, between about 3mm and about 10mm, between about 3mm and about 7mm, between about 4mm and about 6mm, between about 4mm and about 10mm, between about 5mm and about 50mm, between about 5mm and about 40mm, between about 5mm and about 20mm, between about 5nun and about 10mm, between about 6mm and about 50mm, between about 6mm and about 40mm, between about 6mm and about 30mm, between about 6mm and about 20mm, between about 6mm and about 10mm, between 6mm and about
  • the particle size is measured with “D-values”.
  • D10, D50, and D90 represent the percentage of particles less than a certain sieve size (10%, 50%, and 90% respectively), In particular, D10 indicates a diameter at which 10% of the mass of a sample is in particles less than the indicated diameter.
  • D50 indicates a diameter at which 50% of the mass of a sample is in particles less than the indicated diameter.
  • D90 indicates a diameter at which 90% of the mass of a sample is in particles less than the indicated diameter.
  • the TCP described herein has a D50 of about 5mm, a D50 of about 6mm, a D50 of about 7mm, a D50 of about 4mm, a D50 of about 8mm, a D50 of about 9mm, a D50 of about 10mm, a D50 of about 11mm, a D50 of about 15mm, a D10 of about 2mm, a D10 of about 3mm, a D10 of about 4 mm, a D10 of about 5mm, a D10 of about 6mm, a D10 of about 7mm, a DI 0 of about 8mm, a D10 of about 9m, a D10 of about 10mm, a D10 of about 11mm, a D10 of about 12mm, a D90 of about 2mm, a D90 of about 50 mesh, a D90 of about 70 mesh, a D90 of about 100 mesh, a D90 of about 1mm, a D90 of about 2mm, a D90 of about 3mm
  • the term “about” indicates +/- 1 mm.
  • the D10, D50, and D90 values are exact, or exact within the tolerance range of the measurement technique. Particle size can be measured according to standard techniques, for instance sieve analysis.
  • the shelf-stable protein food ingredients have a naturally white/off white color. In certain embodiments, the shelf-stable protein food ingredients have an off-white consistent color. In certain embodiments, the shelf-stable protein food ingredients have a tan color. In some embodiments, the material is affected by aforementioned substrate components. Sometimes this color is caramel, red, pink, green, brown, yellow, and other hues. In some embodiments, the color of the shelf-stable protein food ingredients described herein is affected by the plant ingredients that are sometimes combined with the mycelium. Sometimes this color is caramel, red, pink, green, brown, yellow, orange, and other hues.
  • additional ingredients are integrated into the fermentation process and some concentrations of these additional ingredients remain in the dehydrated product described herein. These supplementary ingredients may alter the nutritional profile, texture, or other properties of the dry ingredients.
  • additional ingredients are combined with the shelfstable protein food ingredients described herein to form a complex ingredient with enhanced functional properties.
  • the ingredients may be selected from the following: pea fiber, other plant fibers, gum arabic, natural flavors, texturized pea protein, texturized wheat protein, texturized soy protein, soy protein, wheat starch, wheat protein, pea protein, spices, safflower oil, sunflower oil, olive oil, other oils, oat bran, oat flour, legumes, beans, lentils, lentil powder, bean powder, pea powder, yeast extract, nutritional yeast (immobilized dried yeast), molasses, honey, cane sugar, mushroom powder, white button mushroom powder, shiitake mushroom powder, chickpeas, bamboo fiber, cellulose, isolated oat product, isolated pea product, pea protein, rice protein, fermented rice extract, com starch, potato starch, kombu extract, algae, potato protein, albumin, pectin, silicone dioxide, food starch, mixed tocophe
  • ingredients described herein is combined with materials known to enhance texture, flavor, palatability, shelflife, stability, and other properties known to people with skill in the art of protein ingredients.
  • materials can be but are not limited to albumin, pectin, silicone dioxide, zinc gluconate, vitamin Bl 2, maltodextrin, niacin, sodium ascorbate, pyridoxine hydrochloride, tetrasodium pyrophosphate, calcium carbonate, sodium alginate, alginate, trisodium phosphate, calcium acetate, methylcellulose, cellulose, bamboo cellulose, annatto, acetic acid, sodium nitrite, sodium benzoate, soy lecithin, or any combination thereof.
  • the shelf-stable protein food ingredient described herein is milled into flour using conventional milling equi ⁇ ment.
  • This flour provides the same nutritional profile aforementioned here while also having properties including but not limited to, gumming properties, tacking properties, enhanced nutrition, high fiber, dough like properties, and other flour like properties that lend themselves to being an effective flour replacement or enhancer.
  • the aforementioned flour is combined with plant based flours such as com flour, wheat flour, sorghum flour, rye flour, millet flour, quinoa flour, and other flours.
  • the aforementioned flour is used in products like a protein bar, bread, pasta, and other flour containing food products.
  • plant or mushroom biomass is combined with the shelfstable protein food ingredients described herein.
  • the added properties of the plant/mushroom biomass enhances the product.
  • Such enhancements are but are not limited to color, texture, density, flavor, cooking properties, aesthetics, nutrition, etc.
  • Such plants and mushrooms can be but are not limited to; beet root ⁇ Beta vulgaris), king oyster mushroom ⁇ Pleurotus eryngii), oyster mushroom ⁇ Pleurotus ostreatus), shiitake mushroom ⁇ Lentinula edodes), or portabello mushroom ⁇ Agaricus bisporus).
  • the food products comprise the shelf-stable protein food ingredients and one or more additional food ingredients.
  • the shelfstable protein food ingredients are mixed with fat, carbohydrate, meat, plant, or a combination thereof.
  • the shelf-stable protein food ingredients are mixed with plant protein to form food products.
  • the shelf-stable protein food ingredients are mixed with meat protein to form food products.
  • the meat can be any meat deemed suitable by the practitioner of skill. In certain embodiments, the meat is selected from the group consisting of beef, pork, chicken, turkey, lamb, fish, venison, bison, and combinations thereof.
  • a shelfstable protein food ingredient is mixed or layered with beef. In certain embodiments, a shelfstable protein food ingredient is mixed or layered with pork. In certain embodiments, a shelfstable protein food ingredient is mixed or layered with chicken. In certain embodiments, a shelf-stable protein food ingredient is mixed or layered with turkey. In certain embodiments, a shelf-stable protein food ingredient is mixed or layered with lamb. In certain embodiments, a shelf-stable protein food ingredient is mixed or layered with fish. In certain embodiments, a shelf-stable protein food ingredient is mixed or layered with crab. In certain embodiments, a shelf-stable protein food ingredient is mixed or layered with lobster. In certain embodiments, a shelf-stable protein food ingredient is mixed or layered with venison. In certain embodiments, a shelf-stable protein food ingredient is mixed or layered with bison.
  • the resulting composition is further mixed with any other food ingredient deemed suitable to the person of skill.
  • the additional ingredient is selected from the group consisting of starches, oils, fats, grains, isolates, fibers, plants, algae, mushrooms, and combinations thereof.
  • the additional ingredient is selected from the group consisting of pea fiber, other plant fibers, gum arabic, natural flavors, texturized pea protein, texturized wheat protein, texturized soy protein, soy protein, wheat starch, wheat protein, pea protein, spices, safflower oil, sunflower oil, olive oil, other oils, oat bran, oat flour, legumes, beans, lentils, lentil powder, bean powder, pea powder, yeast extract, nutritional yeast (immobilized dried yeast), molasses, honey, cane sugar, mushroom powder, white button mushroom powder, shiitake mushroom powder, chickpeas, bamboo fiber, cellulose, isolated oat product, isolated pea product, pea protein, rice protein, fermented rice extract, com starch, potato starch, kombu extract, algae, potato protein, albumin, pectin, silicone dioxide, food starch, mixed tocopherols (vitamin E), coconut oil, sunflower oil, safflower oil, rapeseed oil, cano
  • the food products comprise fungal biomass in an amount of at least 5% w/w.
  • the food products further comprise at least one meat in an amount of at least 10% w/w. In certain embodiments, when more than one meat is present the total amount of meat is at least 10% w/w.
  • the food products can be prepared according to the methods above.
  • the food products comprise at least 5% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 5% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 10% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 15% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 10% w/w fungal biomass and at least 10% w/w meat.
  • the food products comprise at least 25% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 30% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 35% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 40% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 45% w/w fungal biomass and at least 10% w/w meat. In certain embodiments, the food products comprise at least 50% w/w fungal biomass and at least 10% w/w meat.
  • the food products comprise at least 5% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 10% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 15% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 20% w/w meat.
  • the food products comprise at least 25% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 30% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 35% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 40% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 45% w/w fungal biomass and at least 20% w/w meat. In certain embodiments, the food products comprise at least 50% w/w fungal biomass and at least 20% w/w meat.
  • the food products comprise at least 5% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 10% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 15% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 30% w/w meat.
  • the food products comprise at least 25% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 30% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 35% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 40% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 45% w/w fungal biomass and at least 30% w/w meat. In certain embodiments, the food products comprise at least 50% w/w fungal biomass and at least 30% w/w meat.
  • the food products comprise at least 5% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 10% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 15% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 20% w/w fungal biomass and at least 40% w/w meat.
  • the food products comprise at least 25% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 30% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 35% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 40% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 45% w/w fungal biomass and at least 40% w/w meat. In certain embodiments, the food products comprise at least 50% w/w fungal biomass and at least 40% w/w meat.
  • the ingredient described herein is combined with seaweed biomass.
  • the ingredient described herein is combined with algae.
  • FIG. 1 provides an overview of an embodiment of the fermentation process used to produce the biomass described herein
  • Block 1 describes the substrate feedstock used for the fermentation and the injection of said substrate into the reactor post sterilization.
  • the substrate can be a waste stream, plant hydrolysate, plant material, nutrient salts, sugars, starches, fatty acids, proteins, and other nutrients.
  • Block 2 describes the introduction of the filamentous fungi described herein into the substrate.
  • Block 3 describes the fermentation parameters described herein.
  • Blocks 4a. and 5a. describe an optional intermittent substrate introduction and harvesting fermentation operation strategy.
  • Blocks 4b. and 5b. describe an optional continuous substrate introduction and harvesting fermentation operation strategy.
  • Block 4c. describes an optional batch fermentation operation strategy.
  • FIG. 2 provides an overview of some methods for the processing of the fungal biomass slurry into the textured cultured protein (TCP) described herein
  • Blocks la.- Id. disclose the raw biomass slurry of the fermentations described herein.
  • the slurry includes but is not limited to biomass fermented with wastewater, coproducts, and/or side streams from food and beverage processing, biomass fermented with conventional fermentation substrates, and biomass fermented with plant based ingredients.
  • the biomass may be rinsed to remove residual substrate.
  • the biomass may have the aformentioned plant ingredients integrated at this point.
  • the material may be pasteurized post-harvest from the fermentation.
  • Blocks 2a. -2e. disclose the steps of processing the biomass to remove moisture via de-watering methods and the option to integrate the plant-based ingredients described herein. The supernatant may optionally be recovered for further purification.
  • Blocks 3a.-3d. disclose the steps of sizing the particles described herein. Different isolated particle sizes as well as combinations of particle sizes lend themselves to different applications in food products.
  • Blocks 4a.-5c. disclose optional pasteurization steps where particles and pieces are pasteurized prior to, during, or after dehydration. [0001991 Block 4a. describes the optional steps of freezing the pieces of TCP.
  • Blocks 5a. - 5c.. disclose the dehydration and desiccation steps for the removal of moisture from the biomass to make the dry and shelf stable ingredient described herein.
  • Block 6 Discloses the optional combination of other ingredients with the dried pieces to form a composition.
  • Block 7. discloses the dry ingredient described herein.
  • FIG. 3 provides an overview of one embodiment of the fungal biomass fermentation described herein
  • Block 1-4 discloses some possible plant materials to be processed into substrate.
  • the plant material can be sourced as waste streams from the food and beverage industries.
  • Block 5 discloses the step of processing the plant materials into substrate of the fermentation.
  • the plant material is soaked in 100C water and agitated for 10-120 minutes.
  • the hydrolyzed plant material is separated from the liquid hydrolysate via filtration.
  • Block 6 discloses the addition of supplements to balance the carbon/nitrogen rations and overall nutritional profile of the substrate.
  • Supplements can be but are not limited to, ammonium phosphate, potassium nitrate, calcium sulfate, glucose, sucrose, or any combination thereof.
  • Block 7 discloses the requirement of the substrate sterility.
  • the majority of the substrate is heat sterilized, however select ingredients such as the vitamins (for example, vitamin B12 and vitamin B7; (biotin)) are filtered and injected separately.
  • vitamins for example, vitamin B12 and vitamin B7; (biotin)
  • Block 8 discloses the transfer of the media into the reactor.
  • Block 9 discloses the methods for inoculation. Liquid seed cultures of mycelium may be transferred into the reactor, high loads of spores can be injected into the substrate, or a volume of biomass/ substrate can be in the reactor already, propagated as an inoculum.
  • fungi of the Phyla Ascomycota and Zygomycota including but not limited to; Aspergillus oryzae, Rhizopus oryzae, Fusarium graminareum, Cordyceps militaris, Cordyceps sinensis, Tuber melanosporum, Tuber magnatum, Pennicillium camemberti, Neurospora crassa, Neurospora intermedia, Neurospora sitophila, or Xylaria hypoxion.
  • Block 10 discloses the addition of a species of fungi as the organism of the fermentation.
  • Block 11 discloses the fermentation method. Temperature is maintained at 20- 34°C, aeration is increased over time using both ambient gas concentrations as well as pure oxygen ranging from .03 — 2 vvm (volume of air per volume of medium per minute). PH is maintained in a state that is ideal for filamentous fungi. A pH of 3 — 8 is the range described herein.
  • Block 12 discloses the pasteurization of the mycelium. This destroys the viability of the fungus to continue growing and extracts much of the RNA that in undesirable in cellular protein products.
  • Block 13 discloses the extraction of the biomass and substrate mixture from the bioreactor.
  • Block 14 discloses the step of de-watering the fungal mycelium.
  • the high moisture retention properties of the mycelium make it necessary to remove some liquid for ideal moisture contents that mimic meat.
  • Block 15 discloses the remainder of de-watering. This supernatant contains enzymes, acids, lipids, and other valuable extracellular components.
  • Block 16 discloses the end multi-use fungal biomass material described herein. This is the material that gets used in the blended meats, the blended plant, and the TCP food products.
  • FIG. 4 provides an overview of optional applications of the ingredients described herein
  • Block 17 Discloses the raw food material described herein.
  • Block 18 disclosed the blending of the fungal biomass into meats to produce hybrid meat/fungi food products.
  • Block 19 discloses some but not all of the meats and meat products the material is integrated into.
  • Block 20 discloses the addition of plant and mushroom biomass into the blended fungi/meat products as well as into the fimgi based meat alternatives.
  • Block 21 discloses the use of the material described herein in meat alternative products.
  • Block 22 discloses some but not all methods for preparation and texturization of the material described herein.
  • FIG. 5A provides a close-up photograph on an exemplary TCP provided herein.
  • FIG. 5B provides a photograph of an exemplary TCP provided herein on a serving plate.
  • Rhizopus oryzae were plated on agar containing vessels consisting of 15g/l sucrose, 3 g/1 Na3 citrate, 5 g/1 KH2PO4, 2g/l NH4NO3, 0.2g/l MgSO4, lg/1 CaSO4, 0.005 g/1 Zn SO4, 0.001 g/1 Fe(NH4)2(SO4)2, 0.00025 g/1 CuSO4, 0.0001 g/1 MnSO4, 0.0025g/l biotin, and 15g/l agar.
  • the 17L reactor was prepared by sterilization via 130 °C steam and introducing autoclaved substrate.
  • the reactor substrate consisted of 17 liters DI water, 30 g/1 light malt extract prepared from the hydrolyzation and filtration of malted barley, 10 g/1 glucose, 5 g/1 yeast extract, 0.5 g/1 NH4H2NO3, 0.2 g/1 MgSO4, 3 g/1 safflower oil, and 0.0025g/l biotin.
  • Aerobic fermentation was carried out in pulse feeding mode. 171 DI water, 30 g/1 light malt extract prepared from the hydrolyzation of spent malted barley, 10 g/1 glucose, 5 g/1 yeast extract, 0.5 g/1 NH4H2NO3, 0.2 g/1 MgSCU, 3 g/1 safflower oil, and 0.0025g/l biotin was autoclaved and added to the sterile reactor.
  • Aerobic fermentation was carried out in pulse feeding/pulse harvest mode.
  • 17 1 DI water, 30 g/1 potato extract prepared from the hydro lyzation of potato skin, 10 g/1 glucose, 2 g/1 yeast extract, 0.5 g/1 NH 4 H 2 NO 3 , 0.2 g/1 MgSCU, 3 g/1 safflower oil, and 0.0025g/l biotin was autoclaved and added to the sterile reactor.
  • 50,000 Aspergillus oryzae spores/1 were added to the substrate.
  • the reactor was maintained at a pH of 4.5 by dripping NaOH into the substrate as needed.
  • the reactor was maintained at 29C with an increasing ambient air aeration starting at 0.1 wm and reaching 0.8 wm after 24 hours. After 48 hours 85% of the substrate biomass mixture was removed. A sterile solution of 141 DI water, 30 g/1 potato extract, 10 g/1 glucose, 2 g/1 yeast extract, 0.5 g/1 NH4H2NO3, 0.2 g/1 MgSCU, 3 g/1 safflower oil, and 0.0025 g/1 biotin was added filling the reactor back up to almost 171. The fermentation continued for another 24 hours before the extraction and re-supplementation process was repeated at hour 72. This was then repeated a third time at hour 96. The final harvest of the entire volume of the reactor occurred at hour 120.
  • Biomass of Neurospora intermedia 500g at 80% water content cultured for 72 hours at 29C with 0.5 v/v/m of aeration in a 3001 internal loop bioreactor at a pH > 4.5 on 30 g/1 light malt extract, 10 g/1 glucose, 20 g/1 yeast extract, 0.5 g/1 NH4H2NO3, 0.2 g/1 MgSO4, 3 g/1 safflower oil, and 0.0025g/l biotin added to a KitchenAid mixer with 50% (w/w) grass fed ground chuck beef (500g) for a total of 1000g of meat/mycelium mixture. The mixture was blended on low for 8 minutes until homogenous in texture and color.
  • Biomass of Aspergillus oryzae (300 g) cultured in supplemented potato hydrolysate was dried in a dehydrator and pulverized into a powder using a mortar and pestle.
  • the powder was mixed with mixed with whole wheat flower (50 g).
  • the mixture was hydrated with 2 cups of whole milk and combined with 3 eggs.
  • the mixture was blended together with Vi stick of butter until malleable dough was created.
  • the dough was rolled into 2” balls and fried. Powdered sugar was added on top of the balls.
  • Asexually sporulating cultures of Neurospora intermedia were used to inoculate 8 baffled shaker flasks with a working volume of 200 ml and a 0.2 ⁇ m filter patch embedded in the cap.
  • the media contained in the flasks contained 30g/l sucrose, 3g/l Na3 citrate, 2g/l KH2PO4, 2g/l NH4NO3, 0.2g/l MgSO4, 1 g/1 CaSO4, 0.005 g/1 Zn SO4, 0.001 g/1 Fe(NH4)2(SO4)2, 0.00025 g/1 CuSO4, 0.0001 g/1 MnSO4, 0.0025g/l biotin, and 15g/l agar. These flasks were incubated and agitated for 24 hours at 100 r ⁇ m and 29°C on a incubated shaker table.
  • a 100 liter internal loop airlift bioreactor (ILAB) was filled to an SOL working volume with DI water. Using a magnetically coupled agitator for agitation, 45g/l potato flour, 2 g/1 yeast extract, 0.5 g/1 NH4H2NO3,, 0.0025g/l biotin was successively added to the vessel until homogenous. The media was sterilized with steam in place methods (125°C for 20 minutes). The eight 24-hour old baffled flask starter cultures were aseptically injected into the 1001 reactor. The reactor was maintained at 31°C. The reactor was maintained at a pH of 4.5 by dripping NaOH into the substrate as needed.
  • Compressed filter sterilized air was injected through a sintered steel sparger with a porosity of 2.2 microns in the riser section of the ILAB at a flow rate of 0.1 wm. The flow rate was increased to 1.0 wm over the first 48 hours.
  • the dry TCP described herein was fully characterized in its nutritional profile and texture.
  • the TCP was cultivated in a 100 liter internal loop airlift bioreactor for 3 days at 31°C with 0.7WM of compressed air and 40g/l sucrose, 3g/l sodium citrate, 3.5g/l ammonium phosphate, L3g/1 potassium nitrate, 0.1g/l magnesium sulfate, 0.05g/l calcium chloride and minor amounts of copper, iron, manganese, and zinc.
  • the material was harvested in slurry form, de-watered down to 75% water using a vibratory screen and screw press, compacted into a dense block, shredded with a spindle and tine shredding device, sized with a 5 mm mesh, and dehydrated with a forced air conveyor dryer.
  • the material was baked at 83°C in a convection oven for 15 minutes for a final pasteurization.
  • the material with an ambient hydration of 4.3% water content (WC) was analyzed for a full nutritional profile via triplicate sampling. The following are averages.
  • fiber content was determined to be 18.14%.
  • Using AOAC method 990.03 total protein was determined to be 53%.
  • AO AC method 2012.13 was used to determine the fatty acid profile which was determined to be (relative %): Total omega 3 content 3.3%, total omega 6 content 35.9%, total omega 9 content 38.3%, total saturated 17.8%, total monounsaturated 42.7%, and total polyunsaturated 39.3%.
  • the aerobic plate count was determined to be ⁇ 10,000 cfu/g.
  • the mold and yeast count was determined to be ⁇ 200 CFU/g.
  • AOAC method 991.14 the E. coli levels were determined to be ⁇ 10/g.
  • AOAC method 2003.09 the Salmonella spp. Was determined to be negative in 375 grams of TCP.
  • Meat blend was scooped into 10 gram nuggets.
  • the nuggets were compressed into a breading consisting of 80% whole wheat flower, 18.3% bread crumbs, 0.6% salt, 0.2% paprika, 0.2% basil, 0.2% cayenne pepper, 0.2% garlic powder, 0.3% ground black pepper by dry weight. Compression was applied to both sides of the nugget, simultaneously covering the entire meat blend and flattening the nugget on two sides.
  • TCP was hydrated and added to ground pork and fat mixture. Contents were mixed with 0.2 g salt, 0.05 g powdered sage, 0.1 g ground black pepper, 0.2g Italian herbs, 0.1 g paprika. Mixture was mixed together using a mechanical mixer for 4 minutes. Mixture was put through a grinder with 1/8” holes.
  • Links were pan seared in a pan on medium heat until center temperature reached 71°C.
  • Raw mycelium was harvested and de-watered down to 70% water content using a screen and screw press. This material was shredded, sized into 5mm particles, and consecutively dried down to 6% water content. This TCP was then baked in an oven at 85°C for 15 minutes for a final pasteurization. 80g of the TCP was mixed and coated with 10g safflower oil, 5g algae, 5g natural chicken flavoring.
  • the composition had particle sizes of 3- 1 Omm.
  • the plant-based ingredients adhered evenly to the surfaces of the dehydrated mycelium particles.
  • the mixture had a tan color and tasted like dry chicken.
  • composition was hydrated at a 1/1.5 ratio of dry material to water by weight. This hydrated material was mixed at a 30/70% ratio of composition to ground chicken in a mixer until texturally homogenous (roughly 30 seconds). The blended chicken was formed into patties and cooked in the same way as chicken patties.
  • Raw mycelium was harvested and de-watered down to 70% water content using a screen and screw press. This material was shredded, sized into 5mm particles, and consecutively dried down to 6% water content. This TCP was then baked in an oven at 85°C for 15 minutes for a final pasteurization. 72g of the TCP was mixed and coated with 10g safflower oil, 2g yeast extract, 6g bamboo fiber, 10g natural pork flavoring.
  • the composition had particle sizes of 3- 10mm.
  • the plant-based ingredients adhered evenly to the surfaces of the dehydrated mycelium particles.
  • the mixture had a tan color and tasted like dry pork.
  • composition was hydrated at a 1/1.5 ratio of dry material to water by weight. This hydrated material was mixed at a 30/70% ratio of composition to ground pork in a mixer until texturally homogenous (roughly 30 seconds). The blended pork was formed into sausage links and cooked in the same way as pure pork sausages.
  • Raw mycelium was harvested and de-watered down to 70% water content using a screen and screw press. This material was shredded, sized into 5mm particles, and consecutively dried down to 6% water content. This material was then baked in an oven at 85°C for 15 minutes for a final pasteurization. 64g of the material was mixed and coated with 10g safflower oil, 2g yeast extract, 5g psyllium husk, 10g beet pulp powder, 10g natural beef flavoring.
  • the composition had particle sizes of 3-10 mm.
  • the plant-based ingredients adhered evenly to the surfaces of the TCP particles.
  • the mixture had a tan color and tasted like dry beef.
  • composition was hydrated at a 1/1.5 ratio of dry material to water by weight. This hydrated material was mixed at a 30/70% ratio of composition to ground beef in a mixer until texturally homogenous (roughly 30 seconds). The blended beef was formed into burger patties and cooked in the same way as pure beefburgers.
  • composition was hydrated at a 1/1.5 ratio of dry material to water by weight. This hydrated material was mixed at a 30/70% ratio of composition to ground chicken in a mixer until texturally homogenous (roughly 30 seconds). The blended chicken was formed into patties and cooked in the same way as chicken patties.
  • Example 16 Dry pork extender
  • Raw mycelium was harvested and de-watered down to 70% water content using a screen and screw press. This material was shredded and consecutively dried down to 6% water content. This material was then baked in an oven at 85’C for 15 minutes for a final pasteurization. 72g of the TCP was mixed and coated with 10g safflower oil, 2g yeast extract, 6g bamboo fiber, 10g natural pork flavoring.
  • the composition had particle sizes of about 3-10 mm.
  • the plant-based ingredients adhered evenly to the surfaces of the TCP particles.
  • the mixture had a tan color and tasted like dry pork.
  • composition was hydrated at a 1/1.5 ratio of dry material to water by weight. This hydrated material was mixed at a 30/70% ratio of composition to ground pork in a mixer until texturally homogenous (roughly 30 seconds). The blended pork was formed into sausage links and cooked in the same way as pure pork sausages.
  • Raw mycelium was harvested and de-watered down to 70% water content using a screen and screw press. This material was shredded and consecutively dried down to 6% water content. This material was then baked in an oven at 85 °C for 15 minutes for a final pasteurization. 64g of the material was mixed and coated with 10g safflower oil, 2g yeast extract, 5g psyllium husk, 10g beet pulp powder, and 10g natural beef flavoring.
  • the composition had particle sizes of about 3-10 mm.
  • the plant-based ingredients adhered evenly to the surfaces of the TCP particles.
  • the mixture had a tan color and tasted like dry beef.
  • composition was hydrated at a 1/1.5 ratio of dry material to water by weight This hydrated material was mixed at a 30/70% ratio of composition to ground beef in a mixer until texturally homogenous (roughly 30 seconds). The blended beef was formed into burger patties and cooked in the same way as pure beefburgers.
  • the dry shelf-stable ingredient of the present disclosure with a D-50 of 4mm at 75% w/w was coated in safflower oil at 10% w/w and blended with “brown chicken” natural flavor (Fontana Flavors) at 10% w/w as well as pea fiber at 5% w/w.
  • the coated particles were hydrated at a 1/2 ratio of particles / water w/w (200% hydration) and left to soak for 25 minutes.
  • the hydrated TCP was mixed with ground chicken meat at a 50/50 ratio w/w.
  • the blend was formed into 16g nuggets, then breaded in a standard nugget breading consisting of rice flour, wheat flour, cornmeal, and spices.
  • Pure ground chicken was formed into 16g nuggets and breaded with the exact same breading formula. Both the pure chicken and the blended nuggets were fried until they floated in the oil and had a golden crispy breading. The products were kept separate, given the respective ID’s of 1776 for fully chicken and 1865 for the blended nugget.
  • the media was steam sterilized and injected into the steam sterilized 171 reactor.
  • the seed cultures (400ml total) were added to the reactor.
  • the fermentation was maintained at 31 °C, a pH of 4.5 and 0.8 wm of compressed air for three days (72 hours).
  • the material was harvested and processed as typical with the methods of the present disclosure. [000284]
  • the supernatant was analyzed. Remaining COD was 1283 mg/1, TSS was 0.01%, TN was 188 mg/1 and sugars was 0%.
  • the treatment was highly effective in reducing COD as well as TSS and TN. In addition to creating a quality TCP from the process, the treatment capacity of the platform proves viable as a treatment to the potato processing waste.
  • Example 20 Optimizing fungal fermentation using potato solids as substrate
  • Potatoes (russet type) were peeled to retain about 50% of the peel and then cut into shoestrings and slivers. The material was mashed and comminuted using a blade food processor before further characterization.
  • a potato substrate (PS) media was prepared. Solid potatoes with about 50% of the peel retained were comminuted in a blender (or a high-shear pump) to reduce particle size, improve starch gelatinization and minimize the peel size. In the case of a blade blender, it was operated until no additional reduction in particle size was observed. The parts of potato peel particle size were about 100-500 ⁇ m, and peel specs were still observable, about 500-1000 ⁇ m size. The comminuted potato homogenate was diluted to obtain various concentrations of solids before sterilization by autoclaving.
  • Synthetic or semi-synthetic, fermentation media is normally supplemented with vitamins and trace elements. Commonly, these include magnesium, citrate, phosphate, potassium, calcium, zinc, iron, copper, manganese, molybdate, nickel, borate, cobaltous, biotin, thiamine, inositol, and pyridoxine.
  • Whole organic plant raw material not only can be a rich source of carbohydrates and protein, but also contains micronutrients to enable fungal cultivation. It was determined if media from potato solids requires additives in order to produce high amounts of mycelial biomass for food consumption with TV. intermedia.
  • PS media was prepared by comminuted potatoes in a blade blender as described in Example 20B, with 50% of the peel retained, as before diluted with water to different concentrations of 60, 120 or 240 g/1 (potato solids/water) and either sterilized “as is”, or supplemented with 5ml of trace-elements solution per IL PS media (trace-element solution was composed of 5g/l citric acid*HiO, 50g/l ZnSO 4 *7 HaO, 10g/l Fe(NH4)2(SO4)2*6H 2 O, 2.5g/l CUSO 4 *5H2O, 0.5g/l MnSO 4 *H 2 O, O.Sg/l HsBOs, 0.5g/lNa2MoO 4 *2H 2 O, and lmg/1 biotin).
  • trace-element solution was composed of 5g/l citric acid*HiO, 50g/l ZnSO 4 *7 HaO, 10g/l Fe(NH4)2(SO4)
  • PS media was prepared by comminuting fresh potatoes, with 50% of the peel retained (as in Example 20B), diluted with water to 45g/l solids, and supplemented with glucose to various concentrations and autoclaved. 100 ml aliquots of the PS media were transferred in 500 ml Erlenmeyer flasks with 4 replicates for each treatment. N. intermedia was grown from stock on potato dextrose agar (PDA) plates. Conidia were harvested and counted using a hemocytometer to determine the concentration. Flasks with PS media were inoctdated with the freshly harvested conidia to 10 5 conidia/ml and cultivated at 30°C with shaking at 200 RPM for 48 hours.
  • PDA potato dextrose agar
  • the biomass was collected using vacuum filtration with 1.2 ⁇ m pore filter disks.
  • the dry weight yield was determined after the mycelia were dried overnight at 60°C.
  • Protein concentration was determined by grinding samples to a fine powder and on analysis using a CEM Sprint Protein Analyzer (AOAC 2011.04).
  • Analysis of the resulting fungal biomass yield using linear modeling demonstrated that glucose addition is not needed to produce a high amount of mycelium when using solid potato substrate (Figure 9). Additionally, the protein levels in the dry mycelia product were also not affected by supplementing the PS media with glucose. This shows that solid potato substrate can be used directly as the carbon source for producing mycelia for food production and no additional investment in carbon supplementation is required.
  • E. Fungal protein yield is improved by the addition of inorganic nitrogen to potato solids media.
  • PS media was then supplemented with diammonium phosphate and potassium nitrate to 0.5 g/1 and 0.75 g/1, respectively, before autoclaving.
  • other nitrogen sources were used, including yeast extract, peptone, urea, ammonia, ammonium, and nitrate salts, or their combinations, not inclusive.
  • 100 ml aliquots of the PS media were transferred in 500 ml Erlenmeyer flasks with 4 replicates for each treatment. Flasks with PS media with and without added nitrogen were inoculated with the freshly harvested TV. Intermedia conidia to 10 5 conidia/ml and cultivated at 30°C with shaking at 200 RPM for 48 hours.
  • the biomass was collected using vacuum filtration with 1.2 ⁇ m pore filter disks. Protein concentration was determined by grinding samples to a fine powder and using the Bradford method. The data were analyzed using one-way ANCOVA, controlling for PS concentration, and was followed by Tukey-HSD post-hoc test ( Figure 10A and 10B). The addition of low-cost inorganic nitrogen to PS media had a significant positive effect on the protein content in the mycelium product and boosted the protein yield. This result was further validated by fermenting solid potato homogenate in external loop fermentors. This demonstrates a simple and cost-effective method to improve mycelium food ingredients that are produced from potato waste.
  • PS media was prepared by comminuting solid potato rejects from a French fry producer in a blade homogenizer (as in Example 20B). PS media was supplemented with various nitrogen sources to a total N value of 15 mM. Nitrogen sources included yeast extract (Y east), diammonium phosphate, potassium nitrate, a combination of diammonium phosphate, potassium nitrate (Ammonium+Nitrate), com protein (Maize) or com protein, potassium nitrate, or a combination of Maize and potassium nitrate (Maize and nitrate).
  • the PS-based fermentation process can tolerate residual oil from potato processing.
  • Potato rejects can include oil residual left from the processing lines and product manufacturing such as French fries or hash browns. Commonly these are plant-based oils. Fermentation of mycelium from solid potato rejects can be affected by residual oil which can inhibit fungal growth and nutrient acquisition. The effect of residual oils on the ability to generate food ingredients from fermentation was evaluated.
  • PS media was prepared by comminuting fresh potatoes (as in Example 20B),with 50% of the peel retained, diluted with water to 45g/l of dry matter. The PS media was supplemented with various amounts of canola oil, commonly found in solid potato-based products.
  • G Different fungal species can be used for culturing potato solids.
  • MP+ media was prepared as described above in Example 20B by blade homogenizing solid potato material, and then adjusting the dry matter with water to 45g/l and adding diammonium phosphate and potassium nitrate to 0.8 g/1 and 1.2g/l (MP+ media is potato dry solids of 45 g dry potato solids added per 1 liter of liquid culture media and supplemented with diammonium phosphate and potassium nitrate to a total nitrogen concentration of 15rriM and trace elements).
  • Flasks with media were inoculated to a 10 s conidia/ml with fresh conidia of 2 different isolates of TV. intermedia, N. crassa, or A. oryzae. Cultures were grown for 48 hours at 30°C with 200 RPM in a shaker incubator. The mycelium was then collected, dried, and weighed. The results show that all 3 fungal species grow well media comprising comminuted potato solids (Figure 12). Fungal biomass yield was higher in the Neurospora species when compared to A. oryzae. This example demonstrates that various edible mycelium ingredients can be produced from solid potato substrate by employing different fungal species in the process.
  • MP+ potato solid medium
  • a synthetic medium was compared.
  • MP+ was prepared from solid potatoes as in Example 20G.
  • the concentration of nutrients such as carbon and nitrogen in the MP+ was evaluated based on dry matter content, fiber analysis (AOAC 991.43), starch determination (AOAC standard method 996.11) and protein content (AOAC 992.23).
  • a synthetic media with the same amount of carbon and nitrogen as in MP+ was composed of 45g/l dextrose and 2g/l yeast and supplemented with diammonium sulfate, potassium nitrate (to a total nitrogen concentration of 15mM) and trace elements. Aliquots were dispensed into flasks, inoculated with TV.
  • starch can be liquefied by enzymatic pre-treatment and then be used for the cultivation of yeast.
  • filamentous fungi such as Neurospora
  • starch hydrolysis can improve fungal biomass production as it is directly related to carbon availability from the starch and/or is beneficial for microbes, such as yeast, that cannot consume starch directly.
  • the impact of hydrolyzing raw potato material in the MP+ media on mycelium biomass production was evaluated with N. crassa.
  • thermostable alpha-amylase (Megazyme item number E- BSTAA) enzyme. It was determined that for the specific activity of this enzyme preparation 100°C for 1 hour was enough to saccharify and liquefy the starch. This gave a maximal residual starch of 10% of the original content and measured using on starch assay (Megazyme item number TSTA-100A). This substrate was then used to formulate MP+ media as described above (Example 20G). As a control, the same media was prepared but without the addition of enzyme.
  • HS resulted in an average particle size of about 20-50 ⁇ m, while blade homogenization resulted in an average particle size of about 100-200 ⁇ m. At a given acceleration speed smaller particles will not sediment.
  • a microscopic analysis supported this observation and indicated that particle sizes were reduced to a median of 20-50 ⁇ m by the HS method.
  • MP+ media was prepared from potato solids that were comminuted by either Blade or HS methods. Comminuted potato solid rejects were diluted with water to 45 g/1, supplemented with 0.8g/l and 1.2g/l of diammonium phosphate and potassium nitrate, respectively. Aliquots of 90 ml sterilized media were aseptically dispensed into 250 ml flasks and 4 replicates were inoculated with conidia of N. crassa. Cultures were incubated with shaking at 30°C for 48 hours. Mycelium biomass was harvested using a vacuum filter (Rocker MF Magnetic funnel, Steriletech, Inc) to about 80% moisture.
  • a vacuum filter Rocker MF Magnetic funnel, Steriletech, Inc
  • the mycelium disks were further dried to about 5% moisture in forced air oven set to about 60°C. Dry biomass was measured and analyzed for protein content using method AOAC 2011.04 ( Figures 17 and 18). Means were compared using ANOVA followed by a Student’s t-test. It was found that smaller particle size (from HS homogenization) of the potato solids in the media led to slightly higher biomass production (Figure 17). Unexpectedly and surprisingly, it was discovered that reducing the particle size of solid potatoes in PS media significantly increased the protein content in the generated mycelium food ingredient (Figure 18). This finding revealed that a smaller particle size reduction (less than about 50 ⁇ m; using HS), enables a generation of edible mycelium with improved protein content.
  • intermedia mycelium slurry was prepared by growing the fungi on MP+ as described above (“Fermentation methods for the production of wet and dry fungal potato product”). The biomass was harvested through a nylon mesh bag, washed and vacuum filtered to remove residual water. The mycelium was pasteurized by steam heating to 75°C. Part of the mycelium was used as pressed “wet cake” ingredient. Another part of the mycelium biomass was shredded in a tine and spindle apparatus (Fusion Tech Inc. SH-5 Shredder) and dried at 60°C to form shelf-stable ingredient made of particles with at size range of 5-50mm and water content of about 6%.
  • a tine and spindle apparatus Fusion Tech Inc. SH-5 Shredder
  • the wet cake ingredient at 68.59% moisture was combined with dry shelfstable ingredients of the present disclosure as well as other plant ingredients known to one skilled in the art of making meat analogues.
  • the dry particles and wet cake ratio were mixed at a 1:4 ration to a 20% rate of the final product.
  • Plant protein isolate mix was added to 18% oil to 3% and chicken plant-based flavors were added to 2.5%.
  • Binders and oil were added to 3.5% and the water were added to a final hydration of 53%.
  • the mixture was homogenized and formed into the desired chicken breast shape.
  • the chicken breast was seared, and the texture was set on a grill at 250°C.
  • the cutlet was done cooking when the internal temperature reached 75°C.
  • intermedia mycelium slurry was prepared by growing the fungi on MP+ as described above (“Fermentation methods for the production of wet and dry fungal potato product”). Fermentation was carried for 48 hours in a 25 liter stainless steel bioreactor. First, MP+ media was sterilized by autoclaving and was loaded aseptically into the steam sterilized bioreactor. Then the MP+ media was inoculated with a 48h pre cultivated mycelium seed culture at 1% rate. The bioreactor was maintained at 30°C and aerated with filter (0.2 ⁇ m) sterile air at 1 WM.
  • the mycelium biomass was harvested through a nylon mesh bag, washed and vacuum filtered to remove residual water. The mycelium was pasteurized by steam heating to 75°C. Part of the mycelium was used as pressed “wet cake” ingredient. Another part of the mycelium biomass was shredded in a tine and spindle apparatus (Fusion Tech Inc. SH-5 Shredder) and dried at 60°C to form shelf-stable ingredient of particles with an average size of 8mm and a moisture of about 7%.
  • a tine and spindle apparatus Fusion Tech Inc. SH-5 Shredder
  • the dry shelf-stable ingredient particles were combined with the wet cake ingredient at a 1 :4 ratio.
  • the mycelium biomass mix was set at a final rate of 30% and a variety of plant derived ingredients were incorporated: 10% protein, 3% binder, 3% oil and 4% salt, meat flavoring and colors. Water was added to 50% moisture. The material was thoroughly mixed, then formed into a steak form. The steak cut was then cooked at 250°C on a stovetop griddle until the internal temperature reached 73°C (about 4 minutes).
  • Meat analogue from a mycelium product that is generated from solid potatoes substrate is preferred by testers.
  • Meat analog product from dry mycelium produced from media comprising potato solids was compared to dry mycelium produced from a synthetic medium without potato solids (Example 20H).
  • Dry particles of the present disclosure were prepared by growing N. crassa mycelium on MP+ as described above (Example 20G). Fermentation was carried for 48h in a 25 liter stainless steel bioreactor. First, MP+ or synthetic media were sterilized by autoclaving and media were loaded aseptically into the steam sterilized bioreactors. Then the media were inoculated with a 48 hour pre-cultivated N. crassa mycelium seed culture at 1% rate.
  • the bioreactors were maintained at 30°C and aerated with filter (0.2 ⁇ m) sterile air at 1 WM.
  • filter 0.2 ⁇ m
  • sterile air at 1 WM.
  • the biomass was harvested through a nylon mesh bag, washed and vacuum filtered to remove residual water.
  • the biomass was shredded in a tine and spindle apparatus (Fusion Tech Inc. SH-5 Shredder), dried at 60°C and pasteurized by dry steam to form shelf-stable ingredient particles of an average size of 8mm in length, and 3mm in width and thickness, and a moisture of about 5%. Dry mycelium particles that were produced with MP+, or with synthetic media, were combined with plant-based ingredients to form a burger product formula.
  • Mycelium particles of each type were added to 34 g/lOOg with 3g/100g binder, 2.5 g/lOOg salt and plant-based meat favor and color and protein powder to 1 g/lOOg.
  • the material was hydrated with water to about 60% and formed into burger patties.
  • the patties were cooked at 230°C on a stove top griddle until the internal temperature reached 75°C.
  • Burger samples that were formulated with both types of ingredient were presented to a group of tasting panelists in a blind triangle test followed by preference test (Figure 19).
  • Panelists overwhelmingly preferred (at a ratio of 1 :2.5) a finished product composed of fungal biomass cultured using potato solids. This demonstrated a consumer preference for a product produced from fermentation using potato solids, and that this is superior to fermentation with synthetic media without potato solids, and was processed and formulated the same way.

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Abstract

L'invention concerne des ingrédients alimentaires protéiques de longue conservation, des produits alimentaires comprenant les ingrédients alimentaires protéiques de longue conservation, leurs procédés de production et des procédés d'utilisation de ceux-ci. Les ingrédients alimentaires protéiques de longue conservation comprennent une biomasse fongique cultivée et une quantité limitée d'eau. De manière avantageuse, les ingrédients alimentaires protéiques de longue conservation peuvent être stockés, transportés et distribués dans la chaîne d'approvisionnement alimentaire.
EP22799743.4A 2021-05-07 2022-05-09 Procédés de fermentation aérobie améliorés pour la production de viandes mélangées à base de mycélium fongique comestible et compositions d'analogue de viande Pending EP4225046A1 (fr)

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