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WO2023166019A1 - Procédé de production de produits alimentaires à base de matériau mycélien, produits alimentaires obtenus, et utilisation associée - Google Patents

Procédé de production de produits alimentaires à base de matériau mycélien, produits alimentaires obtenus, et utilisation associée Download PDF

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Publication number
WO2023166019A1
WO2023166019A1 PCT/EP2023/055099 EP2023055099W WO2023166019A1 WO 2023166019 A1 WO2023166019 A1 WO 2023166019A1 EP 2023055099 W EP2023055099 W EP 2023055099W WO 2023166019 A1 WO2023166019 A1 WO 2023166019A1
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WO
WIPO (PCT)
Prior art keywords
mixture
source
amount
fmm
seed coat
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.)
Ceased
Application number
PCT/EP2023/055099
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English (en)
Inventor
Ana PEJIC
Cecilie Engvang LUND
Martina LOKAJOVA
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.)
Tempty Foods Aps
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Tempty Foods Aps
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 Tempty Foods Aps filed Critical Tempty Foods Aps
Priority to EP23709339.8A priority Critical patent/EP4486137A1/fr
Publication of WO2023166019A1 publication Critical patent/WO2023166019A1/fr
Anticipated expiration legal-status Critical
Ceased 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods

Definitions

  • the present invention pertains to the production of food products containing mycelial material as a main protein source and uses fiber from seed coats, e.g. the fiber from the seed husk of Plantego psyllium, as an improving agent for such products.
  • the invention furthermore pertains to the food products obtainable according to the method and to the use of seed coat fiber as an ingredient for producing food products containing mycelial material as a main protein source.
  • the fungal mycelium is an interesting protein source and provides at the same time a sustainable protein product that may be produced from carbohydrate-rich substrates by fermentation and an attractive amino acid profile that makes mycelial protein comparable to other high quality protein sources.
  • mycelium-based meat substitutes have e.g. been marketed under the trademark Quorn®.
  • Technical details relating to the production of mycelium-based meat substitutes have e.g. been disclosed in the following prior art documents.
  • WO 01/67886 discloses a method of producing edible mycelial material as well as a food product containing the material.
  • WO 2018/002587 discloses foodstuff comprising particles of a filamentous fungus and agar.
  • WO 2020/061502 discloses shelf-stable protein food ingredients composed of cultured fungal bio-mass and food products comprising the protein food ingredient.
  • prior art food products comprising mycelium preparations suffer from several drawbacks.
  • the inventors have particularly observed that the prior art products comprising mycelium material have a tendency to absorb large quantities during oil-based pan frying and have discovered that the problem can be significantly reduced by adding seed coat fiber, and preferably hydrated seed coat fiber, during production of the food products (see Table 2 of Example 1).
  • an aspect of the invention pertains to a method of producing a food product comprising : a) providing :
  • the source of fmm is used in an amount sufficient to provide the mixture with fmm protein in an amount of 1-15% w/w relative to the weight of the mixture, more preferably 3-15% w/w relative to the weight of the mixture
  • the source of starch is used in an amount sufficient to provide the mixture with starch in an amount of 2-15% w/w starch relative to the weight of the mixture, more preferably 3-15% w/w relative to the weight of the mixture
  • the source of seed coat fiber is used in an amount sufficient to contribute with 0.3-5% w/w seed coat fiber relative to the weight of the mixture, and c) optionally, shaping the mixture d) optionally, packaging the obtained food product.
  • Another aspect of the invention pertains to the food product obtainable according the method described herein.
  • Yet an aspect of the invention pertains to the use of a source of seed coat fiber as an ingredient in a, preferably vegan, fmm-containing food product, preferably for one or more of:
  • the food products comprises:
  • an aspect of the invention pertains to a method of producing a food product comprising : a) providing :
  • the source of fmm is used in an amount sufficient to provide the mixture with fmm protein in an amount of 1-15% w/w relative to the weight of the mixture,
  • the source of starch is used in an amount sufficient to provide the mixture with starch in an amount of 2-15% w/w starch relative to the weight of the mixture, and
  • the source of seed coat fiber is used in an amount sufficient to contribute with 0.3-5% w/w seed coat fiber relative to the weight of the mixture, and c) optionally, shaping the mixture d) optionally, packaging the obtained food product.
  • the method comprises the steps of: a) providing :
  • the source of fmm is used in an amount sufficient to provide the mixture with fmm protein in an amount of 3-15% w/w relative to the weight of the mixture,
  • the source of starch is used in an amount sufficient to provide the mixture with starch in an amount of 3-15% w/w starch relative to the weight of the mixture, and
  • the source of seed coat fiber is used in an amount sufficient to contribute with 0.3-5% w/w seed coat fiber relative to the weight of the mixture, and c) optionally, shaping the mixture d) optionally, packaging the obtained food product.
  • the food product is preferably a vegan food product meaning that none of the ingredients used for preparing the food product are prepared from animal sources.
  • the term "mycelium” (“mycelia” in pluralis) is well-known to the person skilled in the art and pertains to the vegetative part of a fungus, typically in the form of a mass of branching and/or thread-like hyphae. Mycelia are e.g. found in freely suspended form or in the form of clumps or pellets.
  • filamentous, mycelial material or "fmm” pertains to isolated mycelia material which is safe for human consumption and hence edible.
  • the fmm falls under the classification Generally Recognized As Safe by the US Food and Drug Administration.
  • the fmm may e.g. be prepared from fungal mycelium and still retains a filamentous structure, but the filaments of the fmm may be significantly shorter than the hy- phae of the mycelia from which it has been prepared.
  • the fmm may e.g. comprise or even primarily contain whole mycelia, shredded mycelia or comminuted mycelia, and has preferably been subjected to downstream processing, such as e.g. washing, heat-treatment, and/or pressing before it is used in the present method.
  • source of filamentous, mycelial material pertains to the composition(s) which provide the filamentous, mycelial material.
  • seed coat fiber pertains to edible dietary fiber found in the coat layer of seeds.
  • Seed coat fiber are formed by polysaccharides and typically contain negatively charged groups that the inventors believe are capable of interacting with the positively charged chitins and chitosan found in mycelia material.
  • source of seed coat fiber pertains to the composition ⁇ ) which provide the seed coat fiber and is typically a preparation of the seed that includes at least the seed coat and may even be an isolate of the fiber of the seed coat.
  • a source of starch pertains to food sources that contain at least 10% w/w starch relative to total solids, e.g. prepared from grain, starch- rich roots like potatoes. Vegetable food products that contain starch but less than 10% w/w starch relative to total solids are counted as vegetables and not starch sources.
  • the sources mentioned herein may comprise one or more sub-source that may be combined before preparing the mixture or added separately while preparing the mixture.
  • the food product is suitable for pan frying, deep-frying, steaming and/or baking. Often, it is furthermore preferred that the food product is suitable for smoking and/or marinating.
  • source of fmm is used in an amount sufficient to provide the mixture with fmm protein in an amount of 3-15% w/w relative to the weight of the mixture, more preferably 4.0-11% w/w, even more preferably 4.5-10 % w/w, and most preferably 5-9% w/w.
  • the protein content is preferably determined by the Kjeldahl method with a nitrogen-to-protein conversion factor of 6.25.
  • source of fmm is used in an amount sufficient to provide the mixture with fmm protein in an amount of 2-15% w/w relative to the weight of the mixture, more preferably 2-11% w/w, even more preferably 2-8 % w/w, and most preferably 3-7% w/w.
  • the actual amount of the source of fmm typically depends on its protein content and total content of fmm-derived protein that is desired in the mixture, and ultimately in the food product.
  • the source of fmm has preferably been prepared from one or more filamentous fungi, preferably from one or more filamentous fungi that are recognized as safe for human consumption.
  • the source of fmm has been prepared from one or more filamentous fungi belonging to the Ascomycete phylum, Basidiomycota phylum and/or the Zygomycota phylum.
  • the source of fmm has been prepared from one or more fungi from a genus selected from the group of Aspergillus , Fusarium, Monascus, Neurospora, Rhizopus or a combination thereof.
  • the source of fmm has been prepared from one or more fungal species selected from the group of Aspergillus oryzae, Fusarium venenatum, Monascus pur- pureus, Neurospora crassa, Neurospora intermedia, Rhizopus microspores, Rhizopus oligospo- rus and/or Rhizopus oryzae.
  • WO 2018/002587 referred to as particles of a filamentous fungus or fungal particles
  • WO 01/67886 WO 2020/061502
  • the mycelia from which the fmm is prepared is typically produced by solid fermentation, semi-solid fermentation, or sub-merged fermentation.
  • the mycelia from which the fmm is prepared is produced by sub-merged fermentation.
  • the source of fmm may e.g. be in the form of a powder, a pressed material, a slurry, dehydrated mycelial material.
  • the fmm comprises or even primarily contains shredded or comminuted mycelia.
  • the source of fmm has a solids content of 5-80% w/w, more preferably 10-60% w/w, even more preferably 12-50% w/w, and most preferably 15-40% w/w.
  • the source of fmm has a protein content of 40-95% w/w relative to total solids, more preferably 50-90% w/w, even more preferably 50-85% w/w, and most preferably 65-80% w/w relative to total solids.
  • the source of fmm has a protein content of 40-60% w/w relative to total solids, more preferably 43-57% w/w, and most preferably 45-55% w/w relative to total solids.
  • the matter of the source of fmm that are not counted as solids preferably comprises or even consists essentially of water.
  • the source of fmm has a carbohydrate content of 10-28% w/w relative to total solids, more preferably 14-26% w/w, even more preferably 16-24% w/w, and most preferably 18-22% w/w relative to total solids.
  • the source of fmm has a carbohydrate content of 15-50% w/w relative to total solids, more preferably 20-48% w/w, even more preferably 25-46% w/w, and most preferably 30-45% w/w relative to total solids.
  • carbohydrate as used herein includes both digestible carbohydrates and indigestible carbohydrates such as e.g. dietary fiber.
  • the source of fmm has a content of dietary fiber of 8-24% w/w relative to total solids, more preferably 9-22% w/w, even more preferably 11-20% w/w, and most preferably 13-18% w/w relative to total solids.
  • the source of fmm has a content of dietary fiber of 10-34% w/w relative to total solids, more preferably 14-32% w/w, even more preferably 17-31% w/w, and most preferably 20-30% w/w relative to total solids.
  • the source of fmm has a content of fat of 3-11% w/w relative to total solids, more preferably 4-10% w/w, even more preferably 5-9% w/w, and most preferably 6-8% w/w relative to total solids.
  • the source of fmm may have a content of fat in the range of 4-7% w/w relative to total solids.
  • the source of fmm preferably has pH in the range of 4-9, more preferably 5.0-8, even more preferably 5.5-7.5, and most preferably 6.0-7.0.
  • the source of fmm may have a pH in the range of 4-7, more preferably 4.5-6.5, and most preferably 5-6.
  • the source of seed coat fiber is preferably used in an amount sufficient to contribute with 0.3- 5% w/w seed coat fiber relative to the weight of the mixture, more preferably 0.4-4% w/w, even more preferably 0.4-3% w/w, and most preferably 0.5-2.0% w/w seed coat fiber relative to the weight of the mixture.
  • seed coat fiber may lead to reduced water-leakage upon oven-heating or pan-frying.
  • Water-leakage during pan frying leads to undesired splattering during the frying process and shrinkage of the food product.
  • Water-leakage during oven-heating equally leads to shrinkage of the food product and the risk of soaking parts of the heated food product or other food items inside the oven.
  • seed coat fiber originates from edible seeds of one or more plants from the Plantago genus, the Salvia genus, or Linum genus.
  • the seed coat fiber originate from edible seeds from plants belonging to the species Plantago psyllium, Plantago ovata, Linum usita- tissimum, and/or Salvia hispanica, most preferably from Plantago psyllium and/or Plantago ovata.
  • the seed coat fiber of the source of seed coat fiber comprise, or even consist, of husk fiber from seeds of Plantago psyllium and/or Plantago ovata.
  • the source of seed coat fiber preferably comprises, or even consist of, one or more of wholes seeds, ground seeds, seed coats, ground seed coats, and/or a seed coat fiber isolate.
  • seed coat fiber isolate pertains to a product that contains at least 50% w/w seed coat fiber relative to total solids.
  • the source of seed coat fiber comprises, or even consist of, ground seed coats, and/or a seed coat fiber isolate.
  • the source of seed coat fiber contains mucilageforming dietary fiber, i.e. dietary fiber that forms mucilage upon contact with water.
  • the source of seed coat fiber comprises seed coat fiber in an amount of at least 50% w/w relative to total solids, more preferably at least 60% w/w, even more preferably at least 70% w/w and most preferably at least 80% w/w relative to total solids.
  • the source of seed coat fiber is a seed coat fiber isolate which comprises seed coat fiber in an amount of at least 50% w/w relative to total solids, even more preferably 80-90% relative to total solids.
  • the source of seed coat fiber comprises seed coat fiber in an amount of at least 30% w/w relative to total solids, more preferably at least 35% w/w, even more preferably at least 37.5% w/w and most preferably at least 40% w/w relative to total solids.
  • the source of seed coat fiber may for example comprises seed coat fiber in an amount of 20-49% w/w relative to total solids.
  • the source of starch is used in an amount sufficient to provide the mixture with starch in an amount of 3-12% w/w relative to the weight of the mixture, more preferably 4-11% w/w, even more preferably 4-10% w/w, and most preferably 5-9% w/w relative to the weight of the mixture.
  • the source of starch is used in an amount sufficient to provide the mixture with starch in an amount of 1-12% w/w relative to the weight of the mixture, more preferably 1-10% w/w, even more preferably 2-8% w/w, and most preferably 2-6% w/w relative to the weight of the mixture.
  • the source of starch, or at least one of its sub-sources is preferably prepared from cereal, legume, starch-containing roots, such as e.g. potato, sweet potato and/or cassava. Additionally or alternatively, it may be preferred that the source of starch, or at least one of its sub-sources, is prepared from a pseudo-cereal.
  • the source of starch may be used in several forms.
  • the source of starch, or at least one of its sub-sources comprise one more of whole cereals, rolled cereals, ground cereals, flour of cereals, bread crumbs, mashed starch- containing roots, and a starch isolate.
  • the source of starch, or at least one of its sub-sources comprises mashed legumes.
  • the source of starch, or at least one of the sub-sources is prepared from one or more cereals and/or pseudo-cereals selected from the group consisting of oats, wheat, maize, rye, barley, sorghum, rice, buckwheat, amaranth, and quinoa.
  • a source of starch based on the combination of whole quinoa and rolled oats has been found to provide attractive textural properties to the finished food product. It is particularly preferred that the whole quinoa is cooked prior to blending it with the other ingredients.
  • the inventors have furthermore found a source of starch based on the combination of whole quinoa and mashed lentils to provide attractive textural properties to the finished food product. It is particularly preferred that the whole quinoa and the lentils are cooked prior to blending them with the other ingredients.
  • the one or more further ingredient(s) comprise one or more vegetable ⁇ ), preferably one or more of carrot, ginger, onion, chilli, celery, garlic, spring onion, spinach, zucchini, pepper, beet root, and pumpkin.
  • the one or more vegetable(s) are typically used in minced, sliced, mashed and/or grated form.
  • the one or more vegetable(s) are preferably used in an amount sufficient to provide 12-28% w/w of the mixture, more preferably 14-26% w/w, even more preferably 16-24% w/w, and most preferably 18-22% w/w of the mixture.
  • the one or more vegetable(s) are used in an amount sufficient to provide 14-26% w/w of the mixture, more preferably 14-24% w/w, even more preferably 15-23% w/w, and most preferably 16-22% w/w of the mixture.
  • the one or more further ingredient(s) may furthermore comprise one or more mushroom(s), preferably one or more of champignon, oyster mushroom, shitake, Lion's mane, and Portobello mushroom.
  • the one or more mushroom(s) may be used in minced, sliced, mashed and/or grated form.
  • the one or more further ingredient(s) comprise one or more vegetable oil(s), preferably one or more of olive oil, soy oil, rapeseed oil, sunflower oil, safflower oil, pumpkin seed oil, palm oil, palm kernel oil, cottonseed oil, shea butter, coconut oil, cocoa butter, linseed oil, corn oil, rice bran oil, hemp oil, avocado oil, and oat oil.
  • vegetable oil preferably one or more of olive oil, soy oil, rapeseed oil, sunflower oil, safflower oil, pumpkin seed oil, palm oil, palm kernel oil, cottonseed oil, shea butter, coconut oil, cocoa butter, linseed oil, corn oil, rice bran oil, hemp oil, avocado oil, and oat oil.
  • vegetable oil relates to an oil prepared from plant or vegetable products and covers both fat products that are liquid at room temperature (e.g. rapeseed oil) and fat products that are solid or semi-solid at room temperature (e.g. coconut oil).
  • the one or more vegetable oils are used in an amount sufficient to provide 0.2-5% w/w of the mixture, more preferably 0.4-4% w/w, even more preferably 0.5-3.5% w/w, and most preferably 0.7-3.0% w/w of the mixture.
  • the one or more further ingredient(s) may furthermore comprise one or more vegetable pro- tein(s), preferably one or more of pea protein, soy protein, pumpkin seed protein, hemp seed protein. It is sometimes preferred that the one or more vegetable protein(s) comprises one or more of pea protein, soy protein, pumpkin seed protein, hemp seed protein sunflower seed protein, fava bean protein, and or a combination thereof. If used the one or more vegetable pro- tein(s) are preferably provided as protein concentrates containing at least 30% w/w protein relative to total solids or as protein isolates containing at least 60% w/w protein relative to total solids.
  • the one or more further ingredient(s) used for preparing the mixture furthermore contains one or more seasoning agent(s), preferably comprising one or more of a spice, a herb, a source of food acid, salt, taste enhancer.
  • seasoning agent(s) preferably comprising one or more of a spice, a herb, a source of food acid, salt, taste enhancer.
  • Any suitable spices may be used, e.g. ginger, black pepper, ground celery seeds, cumin, curry blends, sumac, ground coriander seeds, paprika, chilli pepper, garlic powder, onion powder, turmeric, ground fennel seeds , or a combination thereof.
  • Any suitable herbs in fresh or dried form may be used, e.g. sage, oregano, basilico, rosemary, parsley, coriander, dill, estragon, or a combination thereof.
  • Any suitable source of food acid may be used, e.g. lemon juice, limejuice, citric acid, vinegar, or a combination thereof.
  • vinegar are e.g. apple vinegar, balsamic vinegar, rice vinegar, white wine vinegar, red wine vinegar, and combination thereof.
  • Any suitable source of salt i.e. NaCI may be used.
  • Any suitable taste enhancer may be used, e.g. monosodium glutamate, miso paste, shoyu sauce, moromi powder, hoisin sauce, soy sauce, dried mushroom powder, and nutritional yeast, or a combination thereof. Additionally or alternatively, tomato concentrate may be used as a taste enhancer.
  • the one or more further ingredient(s) will often contain added water and/or one or more aqueous liquid(s).
  • the one or more further ingredient(s) contain water, which water is added in an amount sufficient to provide 16-34% w/w of the mixture, more preferably 18-32% w/w, even more preferably 20-30% w/w, and most preferably 22-28% w/w of the mixture.
  • Water used for hydrating the source of starch and/or the source of seed coat fiber is counted as added water provided with the one or more further ingredient(s).
  • the one or more further ingredient(s) contain water, which water is added in an amount sufficient to provide 10-34% w/w of the mixture, more preferably 12-28% w/w, even more preferably 19-26% w/w, and most preferably 21-24% w/w of the mixture.
  • Water bound in the source of fmm i.e. water which does not drain off when the source of fmm is placed in a small-pore sieve having a 0.5 mm pore size, is defined as forming part of the source of fmm. Water that surrounds the fmm and that would drain off a small-pore sieve having a 0.5 mm pore size but is included in the mixture is counted as added water and forms part of the one or more further ingredient(s).
  • the mixture comprises a total amount of protein in the range of 6-20 % w/w relative to the weight of the mixture, more preferably 6- 18% w/w, even more preferably 6-16% w/w, and most preferably 7-14 w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of carbohydrate in the range of 6-23% w/w relative to the weight of the mixture, more preferably 7-21% w/w, even more preferably 8-19% w/w, and most preferably 9-17% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of carbohydrate in the range of 10-35% w/w relative to the weight of the mixture, more preferably 10-30% w/w, even more preferably 13-28% w/w, and most preferably 14-28% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of fiber in the range of 1-10% w/w relative to the weight of the mixture, more preferably 2-9% w/w, even more preferably 3-7.5% w/w, and most preferably 4-6.5% w/w relative to the weight of the mixture.
  • the mixture may comprise a total amount of fiber in the range of 2-10% w/w relative to the weight of the mixture, more preferably 3-9% w/w, even more preferably 3-8% w/w, and most preferably 4-7.5% w/w relative to the weight of the mixture.
  • the total amount of fiber also includes the seed coat fiber.
  • the mixture comprises a total amount of starch in an amount of 3-12% w/w relative to the weight of the mixture, more preferably 4- 11%, even more preferably 4-10%, and most preferably 5-9% relative to the weight of the mixture.
  • the mixture comprises a total amount of starch in an amount of 2-12% w/w relative to the weight of the mixture, more preferably 2- 10% w/w, even more preferably 2-8% w/w, and most preferably 3-7% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of fat in the range of 0.5-8% w/w relative to the weight of the mixture, more preferably 0.5-6% w/w, even more preferably 1-5% w/w, and most preferably 2-4% w/w relative to the weight of the mixture.
  • the mixture typically comprises a total amount of NaCI in the range of 0.5-2.5% w/w relative to the weight of the mixture, more preferably 1-1.9% w/w, even more preferably 1.1-1.8% w/w, and most preferably 1.3-1.6% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of NaCI in the range of 0.5-2.0% w/w relative to the weight of the mixture, more preferably 0.8-1.9% w/w, even more preferably 0.9-1.8% w/w, and most preferably 1.0-1.6% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of water in the range of 60-85% w/w relative to the weight of the mixture, more preferably 64- 82% w/w, even more preferably 66-80% w/w, and most preferably 68-78% w/w relative to the weight of the mixture. In other preferred embodiments of the present invention, the mixture comprises a total amount of water in the range of 55-85% w/w relative to the weight of the mixture, more preferably 60- 80% w/w, even more preferably 62-76% w/w, and most preferably 64-72% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of water in the range of 50-75% w/w relative to the weight of the mixture, more preferably 60-74% w/w, even more preferably 62-73% w/w, and most preferably 64-72% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of total solids in the range of 15-40% w/w relative to the weight of the mixture, more preferably 18-36 % w/w, even more preferably 20-34% w/w, and most preferably 22-32% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of total solids in the range of 15-45% w/w relative to the weight of the mixture, more preferably 20-40 % w/w, even more preferably 24-38% w/w, and most preferably 28-36% w/w relative to the weight of the mixture.
  • the mixture comprises a total amount of total solids in the range of 25-50% w/w relative to the weight of the mixture, more preferably 26-40% w/w, even more preferably 27-38% w/w, and most preferably 28-36% w/w relative to the weight of the mixture.
  • the mixture is prepared by combining, and preferably mixing, :
  • - source of seed coat fiber in an amount of amount of 0.3-5% w/w, even more preferably 0.5- 3% w/w, and most preferably 0.5-2.0% w/w,
  • one or more vegetable(s) in an amount of 5-25% w/w, even more preferably 12-22% w/w, and most preferably 14-20% w/w,
  • - vegetable oil in an amount of 0-5% w/w, even more preferably 0.5-4% w/w, and most preferably 0.5-3% w/w
  • - seasoning agent in an amount of 0-8% w/w, even more preferably 1-6% w/w, and most preferably 2-5% w/w.
  • the mixture is prepared by combining, and preferably mixing,:
  • - source of seed coat fiber in an amount of amount of 0.3-5% w/w, even more preferably 0.5- 3% w/w, and most preferably 0.5-2.0% w/w,
  • one or more vegetable(s) in an amount of 5-25% w/w, even more preferably 12-22% w/w, and most preferably 14-20% w/w,
  • - seasoning agent in an amount of 0-8% w/w, even more preferably 1-6% w/w, and most preferably 2-5% w/w.
  • seed coat fiber is the primary carbohydrate-based stabilizer of the mixture. While carbohydrate-based stabilizers such as e.g. pectin, agar, methylcellulose, and/or alginate may be present, it is often preferred to use them in lower amounts than the seed coat fiber or not use them at all.
  • the seed coat fiber makes up at least 50% w/w of the carbohydrate- based stabilizers of the mixture, more preferably at least 70% w/w of the binder of the mixture, even more preferably at least 80% w/w of the binder of the mixture, and most preferably at least 90% w/w of the carbohydrate-based stabilizers of the mixture.
  • the mixture does not contain pectin.
  • the mixture does not contain agar.
  • the mixture does not contain methylcellulose.
  • the mixture does not contain alginate.
  • the mixture contains neither pectin, agar, methylcellulose, nor alginate.
  • Step b) involves combining the source of fmm, the source of seed coat fiber, the source of starch, and optionally one or more further ingredient(s) to obtain a mixture comprising water in an amount of 45-85% w/w, and preferably 45-75% w/w.
  • the mixture must contain water in an amount of 45-85% w/w, and preferably 45-75% w/w, which means that at least some of the ingredients, and typically the one or more further ingredient(s), should provide sufficient water to make sure that the mixture contains water in an amount of 45-85% w/w, and preferably 45- 75% w/w.
  • the water may come from added water or ingredients, such as e.g. vegetable or the source of fmm that contain bound water.
  • the inventors have observed that it is advantageous to hydrate the source of seed coat fiber with at least some of the added water before it is blended with the source of fmm.
  • the source of seed coat fiber is premixed with water to form a seed coat fiber premix, and preferably allowed to hydrate, before it is contacted with the fmm.
  • the seed coat fiber premix preferably has a weight ratio between water and seed coat fiber of at least 1, more preferably at least 2, even more preferably at least 4, and most preferably at least 8.
  • the seed coat fiber premix has a weight ratio between water and seed coat fiber of in the range of 1-50, more preferably 5-40, even more preferably 10-30, and most preferably 10-20.
  • the seed coat fiber premix has a temperature in the range of 50-110 degrees C, and preferably is cooled prior to combining with the fmm.
  • the elevated temperature of the seed coat fiber premix may e.g. be obtained by mixing the source of seed coat fiber with heated water or by mixing the source of seed coat fiber with non-heated water and subsequently heating the seed coat fiber premix.
  • the source of seed coat fiber is used in dry form, preferably in the form of a powder.
  • the inventors have found that using the source of seed coat fiber in dry form simplifies the implementation of the method as the step of separately hydrating the seed coat fiber prior to mixing can be omitted.
  • the terms "combining", “blending” and “mixing” are used interchangeably.
  • the inventors have furthermore observed that it is advantageous to hydrate at least some of the source of starch with some of the water before the source of starch is blended with the source of fmm.
  • At least some of the source of starch is premixed with water to form a starch premix, and preferably allowed to hydrate, before it is contacted with the fmm.
  • the starch premix has a weight ratio between water and starch of at least 0.2, more preferably at least 0.4, even more preferably at least 0.6 and most preferably at least 0.8.
  • the starch premix has a weight ratio between water and starch of 0.2-3, more preferably at least 0.4-2.5, even more preferably at least 0.6-2.0 and most preferably at least 0.8- 1.5.
  • the starch premix has a temperature in the range of 65-110 degrees C for a duration sufficient for the starch to gelatinize, and preferably is cooled prior to combining with the fmm.
  • the elevated temperature of the starch premix may e.g. be obtained by mixing at least some of the source of starch with heated water or by mixing at least some of the source of starch with water and subsequently heating the starch premix.
  • the ingredients are typically stored relatively cold before they are combined in step b).
  • the ingredients that are combined in step b) have a temperature in the range of 1-50 degrees C, more preferably 1-15 degrees C, even more preferably 1-10 degrees C, and most preferably 1-6 degrees C.
  • the ingredients are combined in step b) to form a mixture having a temperature in the range of 1-50 degrees C, more preferably 1-15 degrees C, even more preferably 1-10 degrees C, and most preferably 1-6 degrees C.
  • the method furthermore comprising a step c) of shaping the mixture, preferably by one or more of:
  • the present mixture can be heat-treated without losing problematic amounts of water and without the occurrence of sensory defects. This is highly advantageous as heat-treatment of the mixture, either following step b) or following step c), extends the shelf-life of the food product.
  • the method furthermore comprising heat-treatment step wherein the mixture obtained from step b) or the shaped mixture obtained from step c) is heated to a temperature of at least 70 degrees C for a duration sufficient to reduce the content of microorganisms.
  • the heat-treatment step preferably involves heating the mixture obtained from step b) or the shaped mixture obtained from step c) :
  • the heat-treatment step involves heating the mixture obtained from step b) or the shaped mixture obtained from step c) :
  • Heating by steaming is often preferred.
  • the heat-treatment step is preferably followed by immediately cooling of the mixture obtained from step b) or the shaped mixture obtained from step c) to a temperature of at most 8 degrees C, more preferably at most 6 degrees C and most preferably at most 5 degrees C.
  • the heat-treatment step involves exposing the mixture obtained from step b) or the shaped mixture obtained from step c) to steam.
  • the method preferably comprises a step d) of packaging the mixture, preferably the mixture obtained from step b) or step c). If the method involves heat-treatment of the mixture the packaging preferably takes place after the heat-treatment step.
  • the inventors have found that vacuum packing or packaging using a modified atmosphere (preferably based on inert gases such as N2) can be used to extend the shelf-life of the food product of the present invention.
  • a modified atmosphere preferably based on inert gases such as N2
  • the food product preferably has the same composition as the mixture.
  • a further aspect of the invention pertains to the use of a source of seed coat fiber as an ingredient in a fmm-containing food product, preferably for one or more of:
  • the food product comprises:
  • a source of starch in an amount sufficient to provide the mixture with starch in an amount of 2-15% w/w, preferably 3-15% w/w,
  • Yet an aspect of the invention pertains to the use of a source of seed coat fiber as an ingredient in a fmm-containing food product, preferably for one or more of:
  • the food product comprises:
  • the source of fmm in an amount sufficient to provide the mixture with fmm protein in an amount of 1-15% w/w, preferably 3-15% w/w
  • a source of starch in an amount sufficient to provide the mixture with starch in an amount of 2-15% w/w, preferably 3-15% w/w
  • a method of producing a food product comprising : a) providing :
  • the source of fmm is used in an amount sufficient to provide the mixture with fmm protein in an amount of 1-15% w/w relative to the weight of the mixture and more preferably 2-15% w/w relative to the weight of the mixture,
  • the source of starch is used in an amount sufficient to provide the mixture with starch in an amount of 2-15% w/w starch relative to the weight of the mixture, and more preferably 3-15% w/w starch relative to the weight of the mixture, and
  • the source of seed coat fiber is used in an amount sufficient to contribute with 0.3-5% w/w seed coat fiber relative to the weight of the mixture, and c) optionally, shaping the mixture d) optionally, packaging the obtained food product.
  • Numbered embodiment 2 The method according to numbered embodiment 1 wherein the food product is suitable for pan frying, deep-frying, steaming and/or baking. Numbered embodiment 3.
  • Numbered embodiment 4 The method according to any of the preceding numbered embodiments wherein the source of fmm has been prepared from one or more filamentous fungi.
  • Numbered embodiment 5 The method according to any of the preceding numbered embodiments wherein the source of fmm has been prepared from one or more filamentous fungi belonging to the Ascomycete phylum, Basidiomycota phylum and/or the Zygomycota phylum.
  • Numbered embodiment 6 The method according to any of the preceding numbered embodiments wherein the source of fmm has been prepared from one or more fungi from a genus selected from the group of Fusarium, Aspergillus, Monascus, Neurospora, or a combination thereof.
  • Numbered embodiment 7 The method according to any of the preceding numbered embodiments wherein the source of fmm has been prepared from one or more fungal species selected from the group of Aspergillus oryzae, Fusarium venenatum, Monascus purpureus, Neurospora intermedia, and/or Rhizopus oryzae.
  • Numbered embodiment 7.1 The method according to any of the preceding numbered embodiments wherein the source of fmm has been prepared from one or more fungal species selected from the group of Aspergillus oryzae, Fusarium venenatum, Monascus purpureus, Neurospora crassa, Neurospora intermedia, Rhizopus microspores, Rhizopus oligosporus and/or Rhizopus oryzae.
  • Numbered embodiment 8 The method according to any of the preceding numbered embodiments wherein the source of fmm has a solids content of 5-80% w/w, more preferably 10-60% w/w, even more preferably 12-50% w/w, and most preferably 15-40% w/w.
  • Numbered embodiment 9 The method according to any of the preceding numbered embodiments wherein the source of fmm has a protein content of 40-95% w/w relative to total solids, more preferably 50-90% w/w, even more preferably 50-85% w/w, and most preferably 65- 80% w/w relative to total solids.
  • Numbered embodiment 10 The method according to any of the preceding numbered embodiments wherein the source of fmm has a carbohydrate content of 10-28% w/w relative to total solids, more preferably 14-26% w/w, even more preferably 16-24% w/w, and most preferably 18-22% w/w relative to total solids.
  • Numbered embodiment 11 The method according to any of the preceding numbered embodiments wherein the source of fmm has a content of dietary fiber of 8-24% w/w relative to total solids, more preferably 9-22% w/w, even more preferably 11-20% w/w, and most preferably 13-18% w/w relative to total solids.
  • Numbered embodiment 12 The method according to any of the preceding numbered embodiments wherein the source of fmm has a content of fat of 3-11% w/w relative to total solids, more preferably 4-10% w/w, even more preferably 5-9% w/w, and most preferably 6-8% w/w relative to total solids.
  • Numbered embodiment 13 The method according to any of the preceding numbered embodiments wherein the source of fmm has pH in the range of 4-9, more preferably 5.0-8, even more preferably 5.5-7.5, and most preferably 6.0-7.0.
  • Numbered embodiment 14 The method according to any of the preceding numbered embodiments wherein the source of seed coat fiber is used in an amount sufficient to contribute with 0.3-5% w/w seed coat fiber relative to the weight of the mixture, more preferably 0.4-4% w/w, even more preferably 0.4-3% w/w, and most preferably 0.5-2.0% w/w seed coat fiber relative to the weight of the mixture.
  • Numbered embodiment 15 The method according to any of the preceding numbered embodiments wherein the seed coat fiber originate from edible seeds of one or more plants from the Plantago genus, the Salvia genus, or Linum genus.
  • Numbered embodiment 16 The method according to any of the preceding numbered embodiments wherein the seed coat fiber originate from edible seeds from plants belonging to the species Plantago psyllium, Plantago ovata and/or Linum usitatissimum, most preferably from Plantago psyllium and/or Plantago ovata..
  • Numbered embodiment 17 The method according to any of the preceding numbered embodiments wherein the seed coat fiber comprise, or even consist, of husk fiber from seeds of Plantago psyllium and/or Plantago ovata.. Numbered embodiment 18. The method according to any of the preceding numbered embodiments wherein the source of seed coat fiber comprises, or even consist of, one or more of wholes seeds, ground seeds, seed coats, ground seed coats, and/or a seed coat fiber isolate.
  • Numbered embodiment 19 The method according to any of the preceding numbered embodiments wherein the source of seed coat fiber comprises seed coat fiber in an amount of at least 50% w/w relative to total solids, more preferably at least 60% w/w, even more preferably at least 70% w/w and most preferably at least 80% w/w relative to total solids.
  • Numbered embodiment 20 The method according to any of the preceding numbered embodiments wherein the source of seed coat fiber is a seed coat fiber isolate which comprises seed coat fiber in an amount of at least 50% w/w relative to total solids.
  • Numbered embodiment 21 The method according to any of the preceding numbered embodiments wherein the source of starch is used in an amount sufficient to provide the mixture with starch in an amount of 3-12% w/w relative to the weight of the mixture, more preferably 4- 11%, even more preferably 4-10%, and most preferably 5-9% relative to the weight of the mixture.
  • Numbered embodiment 22 The method according to any of the preceding numbered embodiments wherein the source of starch, or at least one of its sub-sources is prepared from cereal, legume, starch-containing roots, such as e.g. potato, sweet potato and/or cassava.
  • Numbered embodiment 23 The method according to any of the preceding numbered embodiments wherein the source of starch, or at least one of its sub-sources, comprise one more of whole cereals, rolled cereals, ground cereals, flour of cereals, bread crumbs, mashed starch- containing roots, and a starch isolate.
  • Numbered embodiment 24 The method according to any of the preceding numbered embodiments wherein the source of starch, or at least one of the sub-sources is prepared from one or more cereals and/or pseudo-cereals selected from the group consisting of oats, wheat, maize, rye, barley, sorghum, rice, buckwheat, amaranth, and quinoa.
  • Numbered embodiment 25 The method according to any of the preceding numbered embodiments wherein at least some of the source of starch is premixed with water to form a starch premix, and preferably allowed to hydrate, before it is contacted with the fmm.
  • Numbered embodiment 26 The method according to numbered embodiment 25 wherein the starch premix has a weight ratio between water and starch of at least 0.2, more preferably at least 0.4, even more preferably at least 0.6 and most preferably at least 0.8.
  • Numbered embodiment 27 The method according to any of the preceding numbered embodiments wherein the one or more further ingredient(s) comprise one or more vegetable(s), preferably one or more of carrot, ginger, chilli, celery, onion, garlic, spring onion, spinach, zucchini, pepper, beet root, pumpkin
  • Numbered embodiment 28 The method according to numbered embodiment 27 wherein the one or more vegetable(s) are used in minced, slices, mashed and/or granted form.
  • Numbered embodiment 29 The method according to numbered embodiment 27 or 28 wherein the one or more vegetable(s) are used in an amount sufficient to provide 12-28% w/w of the mixture, more preferably 14-26% w/w, even more preferably 16-24% w/w, and most preferably 18-22% w/w of the mixture.
  • Numbered embodiment 30 The method according to any of the preceding numbered embodiments wherein the one or more further ingredient(s) comprise one or more mushroom(s), preferably one or more of champignon, oyster mushroom, shitake, Lion's mane, and portobello mushroom.
  • the one or more further ingredient(s) comprise one or more mushroom(s), preferably one or more of champignon, oyster mushroom, shitake, Lion's mane, and portobello mushroom.
  • the one or more further ingredient(s) comprise one or more vegetable oils, preferably one or more of palm oil, palm kernel oil, olive oil, soy oil, rapeseed oil, sunflower oil, safflower oil, pumpkin seed oil, cottonseed oil, shea butter, coconut oil, cocoa butter, linseed oil, corn oil, rice bran oil, hemp oil, avocado oil, and oat oil.
  • vegetable oils preferably one or more of palm oil, palm kernel oil, olive oil, soy oil, rapeseed oil, sunflower oil, safflower oil, pumpkin seed oil, cottonseed oil, shea butter, coconut oil, cocoa butter, linseed oil, corn oil, rice bran oil, hemp oil, avocado oil, and oat oil.
  • Numbered embodiment 32 The method according to numbered embodiment 31 wherein the one or more vegetable oils are used in an amount sufficient to provide 0.2-5% w/w of the mixture, more preferably 0.4-4% w/w, even more preferably 0.5-3.5% w/w, and most preferably 0.7-3.0% w/w of the mixture.
  • Numbered embodiment 33 The method according to any of the preceding numbered embodiments wherein the one or more further ingredient(s) contains water, which water is added in an amount sufficient to provide 16-34% w/w of the mixture, more preferably 18-32% w/w, even more preferably 20-30% w/w, and most preferably 22-28% w/w of the mixture.
  • Numbered embodiment 34 The method according to any of the preceding numbered embodiments wherein the mixture comprises a total amount of protein in the range of 6-20 % w/w relative to the weight of the mixture, more preferably 6-18% w/w, even more preferably 6-16% w/w, and most preferably 7-14 w/w relative to the weight of the mixture.
  • Numbered embodiment 35 The method according to any of the preceding numbered embodiments wherein the mixture comprises a total amount of carbohydrate in the range of 6-23% w/w relative to the weight of the mixture, more preferably 7-21% w/w, even more preferably 8-19% w/w, and most preferably 9-17% w/w relative to the weight of the mixture.
  • Numbered embodiment 36 The method according to any of the preceding numbered embodiments wherein the mixture comprises a total amount of fiber in the range of 1-10% w/w relative to the weight of the mixture, more preferably 2-9% w/w, even more preferably 3-7.5% w/w, and most preferably 4-6.5% w/w relative to the weight of the mixture.
  • Numbered embodiment 37 The method according to any of the preceding numbered embodiments wherein the mixture comprises a total amount of starch in an amount 3-12% w/w relative to the weight of the mixture, more preferably 4-11%, even more preferably 4-10%, and most preferably 5-9% relative to the weight of the mixture.
  • Numbered embodiment 38 The method according to any of the preceding numbered embodiments wherein the mixture comprises a total amount of fat in the range of 0.5-8% w/w relative to the weight of the mixture, more preferably 0.5-6% w/w, even more preferably 1-5% w/w, and most preferably 2-4% w/w relative to the weight of the mixture.
  • Numbered embodiment 39 The method according to any of the preceding numbered embodiments wherein the mixture comprises a total amount of NaCI in the range of 0.5-2.5% w/w relative to the weight of the mixture, more preferably 1-1.9% w/w, even more preferably 1.1- 1.8% w/w, and most preferably 1.3-1.6% w/w relative to the weight of the mixture.
  • Numbered embodiment 40 The method according to any of the preceding numbered embodiments wherein the mixture comprises a total amount of water in the range of 60-85% w/w relative to the weight of the mixture, more preferably 64-82% w/w, even more preferably 66-80% w/w, and most preferably 68-78% w/w relative to the weight of the mixture.
  • Numbered embodiment 41 The method according to any of the preceding numbered embodiments wherein the mixture comprises a total amount of total solids in the range of 15-40% w/w relative to the weight of the mixture, more preferably 24-36 % w/w, even more preferably 26- 34% w/w, and most preferably 28-32% w/w relative to the weight of the mixture.
  • Numbered embodiment 42 The method according to any of the preceding numbered embodiments wherein the source of seed coat fiber is premixed with water to form a premix before it is contacted with the fmm.
  • Numbered embodiment 43 The method according to numbered embodiment 42 wherein the premix comprising water the source of seed coat fiber has a weight ratio between water and seed coat fiber of at least 1, more preferably at least 2, even more preferably at least 4, and most preferably at least 8.
  • Numbered embodiment 44 The method according to numbered embodiment 42 or 43 wherein the premix comprising water the source of seed coat fiber has a weight ratio between water and seed coat fiber of in the range of 1-50 more preferably 5-40, even more preferably 10-30, and most preferably 10-20.
  • Numbered embodiment 45 The method according to any of numbered embodiments 42-44 wherein the premix has a temperature in the range of 50-110 degrees C, and preferably is cooled prior to combining with the fmm.
  • Numbered embodiment 46 The method of according to any of the preceding numbered embodiments wherein the ingredients are combined in step b) to form a mixture having a temperature in the range of 1-50 degrees C, more preferably 1-15 degrees C, even more preferably 1-10 degrees C, and most preferably 1-6 degrees C.
  • Numbered embodiment 48 The method of according to any of the preceding numbered embodiments furthermore comprising heat-treatment step wherein the mixture obtained from step b) or the shaped mixture obtained from step c) is heated to a temperature of at least 70 degrees C for a duration sufficient to reduce the content of microorganisms.
  • Numbered embodiment 49 The method of according to numbered embodiment 48 wherein the heat-treatment step involves heating the mixture obtained from step b) or the shaped mixture obtained from step c) :
  • Numbered embodiment 50 The method of according to numbered embodiment 48 or 49 wherein the heat-treatment step is followed by immediately cooling of the mixture obtained from step b) or the shaped mixture obtained from step c) to a temperature of at most 8 degrees C, more preferably at most 6 degrees C and most preferably at most 5 degrees C.
  • Numbered embodiment 51 The method of according to any of the numbered embodiments 48- 50 wherein the heat-treatment step involves exposing the mixture obtained from step b) or the shaped mixture obtained from step c) to steam.
  • Numbered embodiment 52 The method of according to any of the preceding numbered embodiments furthermore comprising a step d) of packaging the mixture, preferably the mixture obtained from step b) or step c).
  • step b) involves preparing the mixture by combining, and preferably mixing,:
  • - source of seed coat fiber in an amount of amount of 0.3-5% w/w, even more preferably 0.5- 3% w/w, and most preferably 0.5-2.0% w/w,
  • one or more vegetable(s) in an amount of 5-25% w/w, even more preferably 12-22% w/w, and most preferably 14-20% w/w,
  • Numbered embodiment 54 Use of a source of seed coat fiber as an ingredient in a, preferably vegan, fmm-containing food product, preferably for one or more of:
  • the food products comprises:
  • the weight of the raw sample was measured.
  • the weight of the frying pan (Scanpan SPN65026 26cm CTX Fry Pan) and an accompanying splatter screen (a silicone cover with pores and a diameter of 28 cm that was sufficient to cover the frying pan) was measured, and then 20 g of refined rapeseed oil was added.
  • the pan was heated on an induction stove on a setting 6 out of 9 (to approximately 220 °C) for 2.5 minutes. After preheating, heat was reduced to a setting 5 out of 9 (approximately 180°C) and the product sample was added to the centre of the pan which was then covered with the splatter screen.
  • the sample was fried for 3 minutes on one side, then was flipped to the other side and fried for 3 more minutes.
  • Pan with a pan-fried sample was cooled down for 1.5 minute.
  • ITlabsorbed oil — ITlfrying pan with oil, before frying — iTlfrying pan with oil, after frying + ITloil on splatter screen+ ITloil on spatula + ITloil on plate
  • the purpose of this example was to investigate the functionality of seed coat fiber as a vegan ingredient for making mycelium-based meat alternatives.
  • Sample A was the control (used as reference) and Samples B and C were according to the invention and included seed coat fiber.
  • the oil absorption of Samples A, B, and C were evaluated according to Analysis A.
  • the mycelium material was transferred from the freezer (-18°C) to the fridge (5°C) to defrost 24 hours before sample preparation.
  • Black quinoa was weighed and pre-washed in a conical fine strainer under cold water for 15 s.
  • the washed quinoa was added to a cooking pot with diameter 18 cm, was topped with double the amount of water to quinoa, and salt was added to it.
  • Water was brought to a boil on a heat setting 7 out of 9, and then reduced to a 4 out of 9 for quinoa to simmer covered with a lid until all the water evaporated.
  • Cooking pot was then removed from a hot plate and left covered with a lid for 5 minutes to steam under.
  • Cooked quinoa was transferred into a plastic container with a volume 1200 mL, covered with a plastic lid, and left in the fridge to cool down to below 5°C.
  • Hydrated psyllium husk was prepared by combining psyllium (in an amount required for a sample) and salt, slowly adding to it hot water (preheated to above 80°C) and stirring the whole time to avoid formation of clumps. The hydrated psyllium husk was stored in the fridge to cool down to 5°C.
  • a food processor with a cutting attachment was used to shred thawed mycelium to a fine fibrous consistency. Shredded mycelium was stored in the fridge until the mixing step.
  • Finely rolled oats were ground to an even finer size, resembling oat flour.
  • mycelium material, carrots, cooked black quinoa, gel appropriate for a sample version, oats, spices with rapeseed oil, lemon juice and soy sauce are mixed to end up with a mixture.
  • Each product sample mixture was placed on the cutting board and rolled out to a thickness of 1.5 cm. Then using a 6 cm diameter ring mould, the mixture was cut out into a cylindrical shape with approximate diameter 6 cm and height 1.5 cm, and approximate weight of 40 g. Each shaped product sample was steamed at 100°C for 15 minutes as a heat treatment and after that quickly cooled down in the fridge to 5°C or below.
  • the samples containing psyllium husk fiber showed much better binding properties and control during mixing and shaping steps than the reference food products containing pectin or agar.
  • the samples containing psyllium husk fiber required less mixing to make a cohesive mixture that are easy to shape into a smaller serving size product.
  • Control sample and agar-containing samples did not bind ingredients so successfully and appeared crumbly when shaped.
  • Pectin sample was difficult to shape into serving size rectangular pieces
  • Analysis A revealed that Samples B and C surprisingly absorbed significantly less oil than the Sample A (the control). Table 2. Results of oil absorption during pan-frying.
  • seed coat fiber here based on Psyllium husk
  • Addition of seed coat fiber efficiently bound all ingredients of a meat alternative based on fmm into a cohesive mixture that was easy to shape in comparison with the control and to the agar sample and the pectin the sample.
  • the agar sample was crumbly and difficult to shape.
  • the pectin sample was difficult to handle during the mixing step and the shaping step and required extra time during mixing to form a coherent mixture.
  • the steaming step was found to benefit the product samples by making them more firm and prolonged their shelf-life due to the heat treatment.
  • the purpose of this example was to investigate how the food product of the invention compared to the traditional vegan food products tofu and tempeh.
  • a product sample with psyllium husk was prepared as described in Example 1.
  • commercial products of soft tofu and tempeh were bought. Tofu was bought at chill temperature while tempeh frozen. Both were stored in the fridge since being purchased. Tempeh was defrosted for 3h in the fridge and then while still packed, put into cold water to further defrost. Mould in a shape of the circle of diameter 3 cm was used to cut out same shape of product samples, tofu and tempeh. Frying pan was used for pan-frying samples. Results:
  • Soft tofu had a jelly-like texture, smooth surface and did not provide much resistance when bitten and chewed. Tempeh had a dense and creamy texture that provided slight resistance to biting compared to tofu, while product sample based on mycelium had more chewiness and resistance to biting, even though it is not hard.
  • Product sample based on mycelium has more chewy texture compared to other natural meat alternatives like tofu and tempeh.
  • the inventors prepared three variants of food products containing mycelia material and starch to assess the impact of the binder type on the production loss and ease of production during the preparation of the food product. More specifically, a variant containing seed coat fiber (Sample D, according to the invention) was compared to variants containing agar (Sample E) or methylcellulose (Sample F).
  • Psyllium husk fiber, powder (85% w/w seed coat fiber; see Table 3)
  • Methylcellulose, powder (see Table 3) Sunflower oil Salt
  • the mycelium material was transferred from the freezer (-18°C) to the fridge (2°C) to defrost 24 hours before sample preparation.
  • Red quinoa was weighed and pre-washed in a conical fine strainer under cold water for 30 seconds. The washed quinoa was added to a baking tray (gastro tray 1/1 gn) and topped with same amount of water as weight of dry quinoa. Industrial combi oven was pre-heated on a steam setting (100°C) with ventilation on 4 out of 5 and 100% moisture. Gastro tray with quinoa and water was placed into an oven. Quinoa was cooked for 25 minutes. Cooked quinoa was cooled for 10 minutes on the counter prior to being covered with a lid and transferred for cooling into a fridge at 2°C.
  • the dry green lentils were weighed and pre-washed in a conical strainer under cold water for 30 seconds.
  • the washed lentils were added to a baking tray (gastro tray 1/1 gn) and topped with water in the amount of 1.5x dry weight lentils.
  • Industrial combi oven was pre-heated on a steam setting (100°C) with ventilation on 4 out of 5 and 100% moisture. Gastro tray with lentils and water was placed into an oven. Lentils were cooked for 35 minutes. Cooked lentils were cooled for 10 minutes on the counter prior to being covered with a lid and transferred for cooling into a fridge at 2°C. Cooled lentils were blended in a Magimix CS 4200 XL food processor for total of 3 minutes, each minute stopping to scrape off the sides of the processor bowl.
  • the carrots were purchased in shredded form.
  • the three samples were produced from the ingredients and quantities mentioned in Table 4a.
  • Mycelium material, shredded carrots, cooked red quinoa, cooked blended lentils, rolled oats, sunflower oil, salt and appropriate binder were mixed with a mixer Teddy by Varimixer, to end up with a mixture of ideally 500g.
  • Residue on the flat beater attachment was calculated by subtracting the weight of the clean flat beater attachment from weight of the flat beater attachment with mixture residues.
  • the weight of the residue on the mixing bowl was calculated by subtracting the weight of the clean mixing bowl from the weight of the mixing bowl with mixture residues after the mixture was transferred into a separate container.
  • the sum of residues on the flat beater attachment and mixing bowl represents total production loss in the stainless-steel mixing equipment. Production loss was calculated by dividing total production loss with the initial mass of total ingredients.
  • ITIresidue on flat beater ITIflat beater+residue on flat beater"ITIclean flat beater
  • ITIresidue on mixing bowl ITImixing bowl+residue on mixing bowl”ITIclean mixing bowl
  • ITItotal production loss ITIresidue on flat beater+ ITIresidue on mixing bowl
  • ITItotal ingredients before mixing m mixing bowl+total ingredients before mixing"ITIclean mixing bowl
  • % production loss mtotal production loss/ ITItotal ingredients before mixing *100
  • Table 4a Ingredients of the three samples.
  • Table 4b Nutritional composition of the three samples.
  • the seed coat fiber used in the preparation of Sample A furthermore had good mixing properties and seems to have a good compatibility with the mycelial material, whereas both the agar and methylcellulose samples tended to stick to the edge of the mixing bowl by the end of the mixing. In case of agar sample, sticking to the bowl happened early in the mixing process, resulting in poor mixing with likely less uniform distribution of ingredients throughout final product.
  • Sample F Metalcellulose
  • Sample E was furthermore associated with an unpleasant off-flavour and therefore had unacceptable sensory properties.
  • Sample D (Psyllium husk fiber with seed coat fiber) resulted in a low production loss and exhib- ited good mixing properties during the mixing step.
  • the seed coat fibers appeared highly compatible with the matrix containing mycelial material and starch.
  • agar and methylcellulose were less compatible with the matrix of mycelial material and starch and gave rise to worse mixing and less uniform mixtures.
  • the use of methylcellulose furthermore gave rise to a significantly higher production loss.
  • the use of agar furthermore gave rise to an un- pleasant flavour of seaweed and Sample E was therefore unacceptable from sensory perspective.
  • pectin similar to methylcellulose, results in much higher production losses than seed coat fiber.

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  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne la production de produits alimentaires contenant une source d'amidon et de matériau mycélien en tant que source de protéine principale et utilise une fibre provenant de tégument de graines, par exemple la fibre provenant de l'enveloppe de graines de Plantago psyllium, en tant qu'agent d'amélioration pour de tels produits. L'invention concerne en outre les produits alimentaires pouvant être obtenus selon le procédé, et l'utilisation de fibre de tégument de graines en tant qu'ingrédient pour la production de produits alimentaires contenant un matériau mycélien en tant que source de protéine principale.
PCT/EP2023/055099 2022-03-01 2023-03-01 Procédé de production de produits alimentaires à base de matériau mycélien, produits alimentaires obtenus, et utilisation associée Ceased WO2023166019A1 (fr)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0986960A1 (fr) * 1998-09-15 2000-03-22 Dsm N.V. Champignons mucorales pour l'utilisation dans la préparation de produits texturées pour des aliments
WO2001067886A1 (fr) 2000-03-17 2001-09-20 Dsm N.V. Denrees alimentaires contenant des champignons mucorales
WO2018002587A1 (fr) 2016-06-28 2018-01-04 Marlow Foods Limited Produit alimentaire
WO2020061502A1 (fr) 2018-09-20 2020-03-26 The Better Meat Company Procédés de fermentation aérobie améliorés pour produire des viandes mélangées de mycélium fongique comestible et des compositions d'analogue de viande
WO2021105704A1 (fr) * 2019-11-29 2021-06-03 Marlow Foods Limited Produits alimentaires

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0986960A1 (fr) * 1998-09-15 2000-03-22 Dsm N.V. Champignons mucorales pour l'utilisation dans la préparation de produits texturées pour des aliments
WO2001067886A1 (fr) 2000-03-17 2001-09-20 Dsm N.V. Denrees alimentaires contenant des champignons mucorales
WO2018002587A1 (fr) 2016-06-28 2018-01-04 Marlow Foods Limited Produit alimentaire
WO2020061502A1 (fr) 2018-09-20 2020-03-26 The Better Meat Company Procédés de fermentation aérobie améliorés pour produire des viandes mélangées de mycélium fongique comestible et des compositions d'analogue de viande
WO2021105704A1 (fr) * 2019-11-29 2021-06-03 Marlow Foods Limited Produits alimentaires

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD [online] MINTEL; 14 March 2019 (2019-03-14), ANONYMOUS: "Peas Tempeh", XP093047117, retrieved from https://www.gnpd.com/sinatra/recordpage/6407497/ Database accession no. 6407497 *
FRANCO ELISANGELA APARECIDA NAZARIO ET AL: "Psyllium (Plantago ovata Forsk): From evidence of health benefits to its food application", TRENDS IN FOOD SCIENCE & TECHNOLOGY, ELSEVIER SCIENCE PUBLISHERS, GB, vol. 96, 14 December 2019 (2019-12-14), pages 166 - 175, XP086020139, ISSN: 0924-2244, [retrieved on 20191214], DOI: 10.1016/J.TIFS.2019.12.006 *

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