GB2375944A

GB2375944A - Dough

Info

Publication number: GB2375944A
Application number: GB0210263A
Authority: GB
Inventors: Timothy John Andrew Finnigan; Muyiwa Akintoye
Original assignee: Marlow Foods Ltd
Current assignee: Marlow Foods Ltd
Priority date: 2001-05-04
Filing date: 2002-05-07
Publication date: 2002-12-04
Also published as: WO2002089589A1; GB0210263D0; GB0110955D0

Abstract

There is provided a dough, especially a pasta dough, which comprises edible fungi. Preferred fungi are filamentous with fungi selected from fungi imperfecti being preferred. The dough may contain N-acetylglucosamine and b -glucan.

Description

1 2375944

DOUGH This invention relates to dough and particularly, although not exclusively, relates to pasta dough.

Pasta dough is well-known. It may be made by mixing durum (hard wheat) semolina, durum flour and water. The pasta dough produced may be moulded or stamped into a desired shape and optionally dried. Some pasta doughs may include lo egg (so called "egg pasta") and some may include spinach (so called "green pasta" or "pasta verge"). Whole wheat pastas are also available.

In some situations the bite of pasta cooked conventionally may be poor. Also, the eating quality of some pasta may deteriorate relatively rapidly when held at serving temperature. It is known, for example from WO 00/15045 (DSM), 20 W096/21362 (Zeneca) and W095/23843 (Zeneca) to use edible filamentous fungi as meat-substitutes, for example in the preparation of burgers and sausages. In such uses, filaments of the fungi are bound together, for example with egg albumin, and are texturised so that the product 25 resembles muscle fibres and therefore has a meat-like appearance and texture. Meat substitutes of the type described have been widely commercially available for many years under the trade mark QUORN.

so The present invention, in one aspect, is based on the discovery that edible fungi can be used as a major ingredient in doughs and that foodstuffs produced have excellent eating quality.

It is also well-known to deliver active ingredients (e.g. vitamins, minerals, pharmaceuticals eta) in tablet (or other dosage) forms. Active ingredients may be prepared 5 synthetically, then isolated and tableted. Alternatively, active ingredients may be extracted from raw materials containing them and then tableted. It is also known to fortify foods with active ingredients (e.g. vitamins).

However, in the aforesaid cases, a concentrate of lo substantially pure active ingredient is incorporated into the food, at low concentration and so as to have negligible effect on the functionality, taste and/or rheology of the food. Disadvantageously, the preparation of concentrates of active ingredients can be expensive.

5 Furthermore, it is difficult to deliver sufficiently high levels of a range of desired active ingredients without detrimentally affecting the quality of the food.

The present invention, in another aspect, is based on the 20 discovery of a means of delivering active ingredients into doughs at levels at which they can provide positive health benefits and/or promote good health.

Thus, it is an object of the present invention to provide 25 novel doughs which may be advantageous over known doughs.

According to a first aspect of the invention, there is provided a dough which comprises edible fungi.

30 Said edible fungi preferably comprise filamentous fungi.

Said filamentous fungi preferably comprise fungal mycelia and suitably the edible fungi used in the method includes at least newts, preferably at least Newts, more preferably

at least 95wt% and, especially, at least 99wt% of fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Preferred filamentous fungi for use in the method do not produce fruiting bodies.

5 Where, however, filamentous fungi of a type which produces fruiting bodies are used in the method, the edible fungi used in the method suitably includes at least 80wt%, preferably at least Newts, more preferably at least 95wt% of fungal mycelia. Preferably, substantially only the lo fungal mycelia are used in the method - that is, said edible fungi provided in said mixture preferably do not include any fruiting bodies.

Preferred fungi have a cell wall which includes chitin and/or chitosan. Preferred fungi have a cell wall which includes polymeric glucosamine. Preferred fungi have a cell wall which includes 1-3/1-6 glucans.

The edible fungi may include fungal cells of the order JO Mucorales as described in WO 00/15045 (DSM).

Said edible fungi is preferably selected from fungi imperfect). 25 Preferably, the edible fungi comprise, preferably consist essentially of, cells of Fusarium species, especially of Fusarium venenatum A 3/5(formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA- 2684 deposited with the American Type Culture Collection, 10801 University 30 Boulevard, Manassas, VA, US) as described for example in WO96/21361 (Zeneca) and W095/23843 (Zeneca).

Said edible fungi are preferably distributed substantially throughout the dough, suitably so that said dough is a substantially homogenous mass. Preferably, at least 90% w/w of the edible fungi have a maximum dimension of less 5 than 2000 m, preferably less than lOOOpm.

Said dough preferably also includes a flour. The flour may be a relatively coarse material, sometimes referred to as semolina, or a finer material. Said dough preferably lo includes a wheat derivative especially a wheat flour.

Said dough preferably includes an ingredient derived from durum (hard wheat). A second ingredient of the dough preferably comprises said flour, wheat derivative and/or said ingredient derived from durum.

The ratio of the weight of the edible fungi (on a dry matter basis) to the weight of said second ingredient may be at least 0.04, preferably at least 0.1. The ratio may be less than 0.35, preferably less than 0.3. When the 20 dough is made from substantially dry (e.g. freeze dried) mycoprotein, said ratio may be greater than 0.1, preferably greater than 0.15, more preferably greater than 0.2, especially greater than 0.25.

25 The dough described may be wet (or "fresh") or it may be dry to facilitate its storage.

When the dough is wet, it may include at least lO%w/w, preferably at least 15% w/w, more preferably at least 20% 30 w/w total water (i.e. including water added or from any ingredient). The amount of water is preferably less than 75% w/w, more preferably less than 70\ w/w.

When the dough is wet, the ratio of the weight of water to the weight of edible fungi (on a dry matter basis) is preferably at least 1.5, more preferably at least 2.5.

The ratio may be less than 10, preferably less than 7.5.

Said dough is preferably a pasta dough.

Said dough may be provided in any desired shape.

Suitably, it is an extrudate.

Said dough may have a total fat content of less than 10%w/w, preferably less than 5%w/w, especially less than 2.5% w/w when measured on the basis of dry dough.

5 According to a second aspect of the invention, there is provided a method of preparing a dough, as described according to said first aspect, which comprises mixing edible fungi with one or more other ingredients for said dough. Said edible fungi may be mixed with an ingredient selected from a flour and/or a wheat derivative and/or an ingredient derived from durum wheat, referred to herein as said second ingredient.

In one embodiment, hydrated edible fungi may be mixed with said second ingredient, optionally with addition of water.

Hydrated edible fungi may comprise edible fungi filaments.

The filaments may have a number average length of less 30 than lagoon, preferably less than 800 m. The average length may be greater than 200pm and preferably greater than 300pm. Typically, the filaments will have an average length in the range 400-750pm. Such filaments are

preferably not bound together by a binding agent added to the fungi after they have been grown and/or harvested.

Thus, said edible fungi need not be treated with hydrocolloids (e.g. starch, pectin, carrageenan or 5 alginate) and/or with proteins (e.g. milk protein such as casein, ovoprotein such as egg albumin or eggs themselves; vegetable proteins such as soy; cereal proteins, such as gluten; or enzymes such as proteases or phosphodiasterases. It is especially preferred that said lo edible fungi are not bound together by egg albumin. Thus, said edible fungi need not be texturized prior to use in said method. In another embodiment, dry edible fungi may be mixed with said second ingredient, preferably with addition of water. The dried edible fungi preferably 5 comprise fungal particles. Said fungal particles preferably have a number average diameter of less than 500pm, preferably less than 250pm, more preferably less than lOOpm.

20 Said dried edible fungi may be prepared by freeze drying hydrated edible fungi (also referred to herein as "mycoprotein paste") and subjecting the dried product to a size reduction process. Alternatively, dried edible fungi may be prepared by making an aqueous formulation of edible 25 fungi (e.g. of said mycoprotein paste) and subjecting the formulation to a size reduction process (e.g. homogenization) in order to produce, for example, fungal particles having a maximum dimension of less than 200pm.

Thereafter the formulation may be spray dried to prepare 30 small particles of edible fungi.

After preparation of the dough, it may be extruded or formed using another means into a desired shape.

Wet dough may be prepared in the method. The wet dough may be dried.

According to a third aspect of the invention, there is 5 provided a cooked dough which comprises edible fungi.

According to a fourth aspect of the invention, there is provided a method of preparing a cooked dough which comprises cooking, suitably in water, a dough according to the first aspect or as prepared according to said second aspect. According to a fifth aspect of the invention, there is provided the use of edible fungus in the preparation of 15 dough for the treatment of joint mobility disorders; for reducing fat uptake; for lowering cholesterol; for immune function stimulation; as a pre-biotic; and/or for affecting satiety.

20 According to a sixth aspect of the invention, there is provided a method of preparing a dough having at least 300mg (preferably at least 350mg and suitably less than 600mg) of N-acetylglucosamine per lOOg of dough (on a dry matter basis); at least 600mg (preferably at least 750 mg 25 and suitably less than 1300mg) of 5-glucan per lOOg of dough (on a dry matter basis), the method comprising contacting edible fungi with other ingredients of said dough. 30 According to a seventh aspect of the invention, there is provided a dough having at least 300mg of N-

acetylglucosamine and at least 600mg of -glucan per lOOg thereof.

Any feature of any aspect of any invention or embodiment described herein may be combined with any feature of any aspect of any other invention or embodiment described herein mutatis mutandis.

Specific embodiments of the invention will now be described, by way of example.

The following is referred to hereinafter: mycoprotein paste - refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/5(formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 15 deposited with the American type Culture Collection, 10801 University Boulevard, Manassas, VA, US) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in W096/21362 and W095/23843. The material may be 20 obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 25 wt% solids made up of non-viable RNA reduced fungal hyphae of approximately 400-750 Am in length, 3-5 m in diameter and a branching frequency of 2-8 tips per hyphal length..

Example 1 - Production of mycoprotein solids Frozen mycoprotein paste was freeze dried and milled to a particle size nominally of c lOO m. This material 30 typically has less than 2 w/w residual moisture.

Example 2 - Preparation of pasta dough using fresh mycoprotein paste Pasta dough was prepared by mixing durum semolina with 5 fresh mycoprotein paste and, optionally, with water. The ingredients shown in Table 1 for Examples 2a, 2b and 2c were mixed initially for five minutes; the dough was then rested; thereafter, the dough was mixed for a further five minutes; and then it was extruded through multiple dies.

lo In the case of Example 2c, the mycoprotein was pre-slurred with the mycoprotein in water and slurry mixed with the other ingredients.

Example 3 - Preparation of pasta dough using mycoprotein 15 solids A sample of mycoprotein solids prepared as described in Example 1, durum semolina and water at levels shown in Table 1 were mixed and dough prepared as described in 20 Example 2.

Table 1

Example No 2a 2b 2c 3 Durum semolina 2200g 2200g 2200g 2000g flour Water 0 358g 358g 620g Mycoprotein 970g 485g 485g 550g (paste) (paste) (paste) (solids)

Example 4 - Cooking of pasta dough The pasta dough prepared was cooked in slightly salted 5 water until al dense.

Results and Discussion In the case of dough produced from fresh mycoprotein it lo was found to be easier to prepare the dough if the paste was Flurried with the water prior to the addition of the durum semolina as in Example 2c. Nonetheless, the doughs produced in Examples 2a-2c could be extruded as described and were found to cut well.

The dough of Example 3 which included 17.4% w/w mycoprotein (on a dry matter basis) also gave good results in both extrusion and shaping of a pasta product. The eating quality of the pasta produced was good. Experienced 20 assessors believed pasta produced exhibited superior bite compared to products without mycoprotein. Furthermore, eating quality appeared to be maintained for longer than was expected when held at serving temperatures. The pasta of Example 3 was especially good.

The incorporation of mycoprotein into pasta dough can be used to increase levels of certain ingredients in the dough. For example, the level of fibre can be substantially increased per unit weight compared to doughs 30 prepared without mycoprotein. Furthermore, the mycoprotein introduces glucosamine, chitin and 5-glucan into the dough which can have important health benefits.

For example, 1.5 g/day glucosamine, 3-lOmg/day of

glucans, lg/day of chitin and a ratio of linoleic acid to linolenic acid in the range 4.1 to 10.1 may be desirable.

Table 2 below shows the nutritional profile of pasta dough 5 prepared using mycoprotein paste (485g), wheat flour (2200g) and water (358g). The table shows the nutritional profile of fresh mycoprotein; "wet" extruded pasta dough and pasta dough which has been dried using conventional pasta dough drying techniques.

Table 2

g. nutrient Quantity Protein Gluco- Chitin Beta Fibre Fat (g) l samine glucan Flour zZ0D 206.8 68.2 28.6 Fresh 485 53.35 9.7 9.7 19.4 29.1 14.55 mpYastPerOtein Water 358 O 9 /lOOg no trient Wet 3043 8.09% 0.24% 0.24% 10.47% 12.95%11.29\ 1 1 1 Dry 11.90% 0.35% 0 35% 1 69% 14 33%|1 90\ ** Nutrient: value ex McCance and Widdowson (standard reference text) Table 3 is similar to Table 2 but in this case provides the nutritional profile of the pasta prepared in Example

Table 3

| g. nutrient _ 1... _

Quantity Protein|Gluco- Chitin Beta Fibre Fat (g) |samine glucan Wheat Flour 2000 188 62 26 Fresh 550 242 44 44 88 132 66 mycoprotein solids _ _

Water 620 O _.. ..

1I g, /lOOg nu Orient .., _! _. _._

Wet 13170 113.56% 1.39% 1.39% 2.78% 6.12\ 2.90% - 1-- _

Dry 1 18.4\ 1.9% 1.9\ 3.8% 8.3% 3.9% l._ _.. _ _ As an alternative to the use of freeze dried mycoprotein s as described, a homogenous dispersion of mycoprotein could be spray dried to prepare material for use in dough as described. The reader's attention is directed to all papers and lo documents which are filed concurrently with or previous to this specification in connection with this application and

which are open to public inspection with this specification, and the contents of all such papers and

documents are incorporated herein by reference.

All of the features disclosed in this specification

(including any accompanying claims, abstract and drawings), and/or all of the steps of any method or process so disclosed, may be combined in any combination, 20 except combinations where at least some of such features and/or steps are mutually exclusive.

Each feature disclosed in this specification (including

any accompanying claims, abstract and drawings), may be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated 5 otherwise. Thus, unless expressly stated otherwise, each feature disclosed is one example only of a generic series of equivalent or similar features.

The invention is not restricted to the details of the lo foregoing embodiment(s). The invention extend to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims,

abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so 15 disclosed.

Claims

A dough which comprises edible fungi.

5
2. A dough according to claim 1, wherein said edible fungi is selected from fungi imperfect).
3. A dough according to claim 1 or claim 2, wherein said edible fungi comprise cells of a Fusarium species.
4. A dough according to any preceding claim, wherein said dough includes a flour.
5. A dough according to any preceding claim, wherein a 15 second ingredient of said dough is a flour, wheat derivative and/or an ingredient derived from durum.
6. A dough according to claim 5, wherein the ratio of the weight of the edible fungi (on a dry matter basis) to the 20 weight of said second ingredient is at least 0.04 and is less than 0.3.
7. A dough according to any preceding claim which is a pasta dough.
8. A method of preparing a dough as described according to any of claims 1 to 7, which method comprises mixing edible fungi with one or more other ingredients for said dough.
9. A method according to claim 8, wherein said edible fungi is mixed with an ingredient selected from a flour and/or a wheat derivative and/or an ingredient derived

from durum wheat (herein referred to as "said second ingredient").
10. A method according to claim 9, wherein edible fungi 5 comprising filaments having a number average length of less than 1,OOOpm but greater than 200gm is mixed with said second ingredient.
11. A method according to claim 9, wherein dry edible lo fungi is mixed with said second ingredient.
12. A cooked dough which comprises edible fungi.
13. A method of preparing a cooked dough which comprises 5 cooking a dough according to any of claims 1 to 7 or prepared as described in any of claims 8 to 11.
14. The use of edible fungus in the preparation of dough for the treatment of joint mobility disorders; for 20 reducing fat uptake; for lowering cholesterol; for immune function stimulation; as a pre-biotic; and/or for affecting satiety.
15. A method of preparing a dough having at least 300mg of 25 Nacetylglucosamine per lOOg of dough; and at least 600mg of 3-glucan per lOOg of dough (on a dry matter basis), the method comprising contacting edible fungi with other ingredients of said dough.

30
16. A dough having at least 300mg of N-acetylglucosamine and at least 600mg of 3-glucan per lOOg thereof.
17. A dough, a method, cooked dough and a use, each being independently as hereinbefore described with reference to the examples.