WO2002089589A1 - Pate - Google Patents

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Publication number
WO2002089589A1
WO2002089589A1 PCT/GB2002/002104 GB0202104W WO02089589A1 WO 2002089589 A1 WO2002089589 A1 WO 2002089589A1 GB 0202104 W GB0202104 W GB 0202104W WO 02089589 A1 WO02089589 A1 WO 02089589A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
edible fungi
ingredient
fungi
edible
Prior art date
Application number
PCT/GB2002/002104
Other languages
English (en)
Inventor
Timothy John Andrew Finnigan
Muyiwa Akintoye
Original Assignee
Marlow Foods Limited
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 Marlow Foods Limited filed Critical Marlow Foods Limited
Publication of WO2002089589A1 publication Critical patent/WO2002089589A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package

Definitions

  • 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
  • pasta dough (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 egg (so called “egg pasta") and some may include spinach
  • 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 .
  • 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 etc) in tablet (or other dosage) forms. Active ingredients may be prepared 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 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. Furthermore, it is difficult to deliver sufficiently high levels of a range of desired active ingredients without detrimentally affecting the quality of the food.
  • active ingredients e.g. vitamins, minerals, pharmaceuticals etc
  • the present invention in another aspect, is based on the 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.
  • a dough which comprises edible fungi .
  • 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 80wt%, preferably at least 90wt%, 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 .
  • the edible fungi used in the method suitably includes at least 80wt%, preferably at least 90wt%, more preferably at least 95wt% of fungal mycelia.
  • substantially only the 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 Mucorales as described in WO 00/15045 (DSM) .
  • Said edible fungi is preferably selected from fungi imperfecti .
  • 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 Boulevard, Manassas, VA, US) as described for example in W096/21361 (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.
  • at least 90% w/w of the edible fungi have a maximum dimension of less than 2000 ⁇ m, preferably less than lOOO ⁇ m.
  • 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 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.
  • said ratio may be greater than 0.1, preferably greater than 0.15, more preferably greater than 0.2, especially greater than 0.25.
  • the dough described may be wet (or "fresh") or it may be dry to facilitate its storage.
  • the dough When the dough is wet, it may include at least 10%w/w, preferably at least 15% w/w, more preferably at least 20% 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.
  • the ratio of the weight of water to the weight of edible fungi 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.
  • 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 .
  • 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 than lOOO ⁇ m, preferably less than 800 ⁇ m. The average length may be greater than 200 ⁇ m and preferably greater than 300 ⁇ m. Typically, the filaments will have an average length in the range 400-750 ⁇ m.
  • Such filaments are preferably not bound together by a binding agent added to the fungi after they have been grown and/or harvested.
  • said edible fungi need not be treated with hydrocolloids (e.g. starch, pectin, carrageenan or alginate) and/or with proteins (e.g.
  • said edible fungi are not bound together by egg albumin.
  • said edible fungi need not be texturized prior to use in said method.
  • dry edible fungi may be mixed with said second ingredient, preferably with addition of water.
  • the dried edible fungi preferably comprise fungal particles. Said fungal particles preferably have a number average diameter of less than 500 ⁇ m, preferably less than 250 ⁇ m, more preferably less than lOO ⁇ m.
  • 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.
  • dried edible fungi may be prepared by making an aqueous formulation of edible fungi (e.g. of said mycoprotein paste) and subjecting the formulation to a size reduction process (e.g. homogenisation) in order to produce, for example, fungal particles having a maximum dimension of less than 200 ⁇ m. Thereafter the formulation may be spray dried to prepare small particles of edible fungi.
  • wet dough may be prepared in the method.
  • the wet dough may be dried.
  • a cooked dough which comprises edible fungi .
  • 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.
  • fungus in the preparation of 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.
  • 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 and suitably less than 1300mg) of ⁇ -glucan per lOOg of dough (on a dry matter basis) , the method comprising contacting edible fungi with other ingredients of said dough.
  • a dough having at least 300mg of N- acetylglucosamine and at least 600mg of 3-glucan per lOOg thereof .
  • mycoprotein paste - refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 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 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 ⁇ m in length, 3-5 ⁇ m in diameter and a branching frequency of 2-8 tips per hyphal length..
  • Pasta dough was prepared by mixing durum semolina with 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.
  • the mycoprotein was pre-slurred with the mycoprotein in water and slurry mixed with the other ingredients.
  • the pasta dough prepared was cooked in slightly salted water until al dente .
  • 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 assessors believed pasta produced exhibited superior bite compared to products without mycoprotein.
  • 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.
  • the level of fibre can be substantially increased per unit weight compared to doughs prepared without mycoprotein.
  • the mycoprotein introduces glucosamine, chitin and 3-glucan into the dough which can have important health benefits.
  • 1.5 g/day glucosamine, 3-10mg/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 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 3 is similar to Table 2 but in this case provides the nutritional profile of the pasta prepared in Example 3.
  • Table 3 is similar to Table 2 but in this case provides the nutritional profile of the pasta prepared in Example 3.
  • a homogenous dispersion of mycoprotein could be spray dried to prepare material for use in dough as described.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne une pâte, notamment une pâte à pâtes alimentaires, comprenant des champignons comestibles. Les champignons préférés sont filamenteux et sont sélectionnés parmi les champignons imparfaits.
PCT/GB2002/002104 2001-05-04 2002-05-07 Pate WO2002089589A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0110955.2 2001-05-04
GBGB0110955.2A GB0110955D0 (en) 2001-05-04 2001-05-04 Dough

Publications (1)

Publication Number Publication Date
WO2002089589A1 true WO2002089589A1 (fr) 2002-11-14

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Application Number Title Priority Date Filing Date
PCT/GB2002/002104 WO2002089589A1 (fr) 2001-05-04 2002-05-07 Pate

Country Status (2)

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GB (2) GB0110955D0 (fr)
WO (1) WO2002089589A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004012172A1 (de) * 2004-03-09 2005-09-29 Frisch-Backshop & Cafe Gmbh Wirkstoffmischung für Backwaren
WO2007001904A2 (fr) * 2005-06-21 2007-01-04 The Procter & Gamble Company Compositions cosmetiques contenant des alpha-glucanes et/ou des beta-glucanes
WO2016120594A1 (fr) * 2015-01-27 2016-08-04 Marlow Foods Limited Champignons comestibles
WO2019046480A1 (fr) * 2017-08-30 2019-03-07 Sustainable Bioproducts, Inc. Composition comestible à champignons filamenteux et système de bioréacteur pour sa culture
US11001801B2 (en) 2016-03-01 2021-05-11 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
WO2021105704A1 (fr) * 2019-11-29 2021-06-03 Marlow Foods Limited Produits alimentaires
US11039635B2 (en) 2019-02-27 2021-06-22 The Fynder Group, Inc. Food materials comprising filamentous fungal particles
US11118305B2 (en) 2019-06-18 2021-09-14 The Fynder Group, Inc. Fungal textile materials and leather analogs

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0221516D0 (en) * 2002-09-17 2002-10-23 Marlow Foods Ltd Composition comprising proteinaceous material, its preparation and use
EP3164498A4 (fr) 2014-07-03 2018-02-14 Sustainable Bioproducts Holdings, LLC Souches de fusarium oxysporum acidophiles, leurs procédés de production et leurs procédés d'utilisation

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SU1312096A1 (ru) * 1985-09-23 1987-05-23 Государственный Проектный Институт "Казгипропищепром" Способ приготовлени жидких дрожжей
JPH03164127A (ja) * 1989-11-22 1991-07-16 Oriental Yeast Co Ltd パン類の製造法
JPH05308887A (ja) * 1991-02-28 1993-11-22 Snow Brand Milk Prod Co Ltd キトサン含有可食容器

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JPH03164127A (ja) * 1989-11-22 1991-07-16 Oriental Yeast Co Ltd パン類の製造法
JPH05308887A (ja) * 1991-02-28 1993-11-22 Snow Brand Milk Prod Co Ltd キトサン含有可食容器

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Cited By (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004012172A1 (de) * 2004-03-09 2005-09-29 Frisch-Backshop & Cafe Gmbh Wirkstoffmischung für Backwaren
WO2007001904A2 (fr) * 2005-06-21 2007-01-04 The Procter & Gamble Company Compositions cosmetiques contenant des alpha-glucanes et/ou des beta-glucanes
WO2007001904A3 (fr) * 2005-06-21 2007-05-18 Procter & Gamble Compositions cosmetiques contenant des alpha-glucanes et/ou des beta-glucanes
WO2016120594A1 (fr) * 2015-01-27 2016-08-04 Marlow Foods Limited Champignons comestibles
JP2018506300A (ja) * 2015-01-27 2018-03-08 マーロウ フーズ リミテッドＭａｒｌｏｗ Ｆｏｏｄｓ Ｌｉｍｉｔｅｄ 食用菌
US11015168B2 (en) 2016-03-01 2021-05-25 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US11505779B2 (en) 2016-03-01 2022-11-22 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US11261420B2 (en) 2016-03-01 2022-03-01 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US11001801B2 (en) 2016-03-01 2021-05-11 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
JP2020532297A (ja) * 2017-08-30 2020-11-12 ザ・フィンダー・グループ・インコーポレイテッドＴｈｅ Ｆｙｎｄｅｒ Ｇｒｏｕｐ， Ｉｎｃ． 糸状菌を含む食用組成物およびその栽培のためのバイオリアクターシステム
JP2022119834A (ja) * 2017-08-30 2022-08-17 ザ・フィンダー・グループ・インコーポレイテッド 糸状菌を含む食用組成物およびその栽培のためのバイオリアクターシステム
IL272918B2 (en) * 2017-08-30 2024-02-01 The Fynder Group Inc Edible composition with filamentous fungi and bioreactor system for processing
AU2018324028B2 (en) * 2017-08-30 2021-08-12 The Fynder Group, Inc. Edible composition with filamentous fungi and bioreactor system for the cultivation thereof
IL272918B1 (en) * 2017-08-30 2023-10-01 The Fynder Group Inc Edible composition with filamentous fungi and bioreactor system for processing
CN110913706A (zh) * 2017-08-30 2020-03-24 可持续生物制品公司 具有丝状真菌的食用组合物和用于其培养的生物反应器系统
WO2019046480A1 (fr) * 2017-08-30 2019-03-07 Sustainable Bioproducts, Inc. Composition comestible à champignons filamenteux et système de bioréacteur pour sa culture
US11297866B2 (en) 2017-08-30 2022-04-12 The Fynder Group, Inc. Bioreactor system for the cultivation of filamentous fungal biomass
US11464251B2 (en) 2017-08-30 2022-10-11 The Fynder Group, Inc. Edible foodstuffs and bio reactor design
US11272726B2 (en) 2019-02-27 2022-03-15 The Fynder Group, Inc. Food materials comprising filamentous fungal particles and membrane bioreactor design
US11432575B2 (en) 2019-02-27 2022-09-06 The Fynder Group, Inc. Food materials comprising filamentous fungal particles and membrane bioreactor design
US11478007B2 (en) 2019-02-27 2022-10-25 The Fynder Group, Inc. Food materials comprising filamentous fungal particles and membrane bioreactor design
US11039635B2 (en) 2019-02-27 2021-06-22 The Fynder Group, Inc. Food materials comprising filamentous fungal particles
US11414815B2 (en) 2019-06-18 2022-08-16 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11427957B2 (en) 2019-06-18 2022-08-30 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11447913B2 (en) 2019-06-18 2022-09-20 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11649586B2 (en) 2019-06-18 2023-05-16 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11718954B2 (en) 2019-06-18 2023-08-08 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11118305B2 (en) 2019-06-18 2021-09-14 The Fynder Group, Inc. Fungal textile materials and leather analogs
CN114760850A (zh) * 2019-11-29 2022-07-15 马洛食品有限公司 食品
WO2021105704A1 (fr) * 2019-11-29 2021-06-03 Marlow Foods Limited Produits alimentaires

Also Published As

Publication number Publication date
GB2375944A (en) 2002-12-04
GB0110955D0 (en) 2001-06-27
GB0210263D0 (en) 2002-06-12

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