Food materials comprising filamentous fungal particles and membrane bioreactor design
AssigneeThe Fynder Group, Inc.
InventorsRichard Eugene Macur, Yuval Charles Avniel, Renata Usaite Black, Maximilian DeVane Hamilton, Michael John Harney, Eleanore Brophy Eckstrom, Mark Andrew Kozubal
Life of this patent
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Abstract
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
Claims22
A filamentous fungal based batter, comprising:
- a. a liquid dispersion of filamentous fungal particles, wherein the particles are primarily in the form of mycelia, fragments of mycelia, hyphae, and/or fragments of hyphae, and wherein the particles have been treated to eliminate cell viability;
- b. a non-fungal flour;
- and
- c. an ingredient selected from the group consisting of flavors, spices, flavor enhancers, fats, fat replacers, preservatives, sweeteners, color additives, nutrients, emulsifiers, stabilizers, thickeners, pH control agents, acidulants, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, firming agents, enzyme preparations, gases, and combinations thereof,
- wherein:
- the liquid dispersion, the non-fungal flour, and the ingredient are combined into a batter;
- the filamentous fungal particles of the liquid dispersion make up at least about 8 wt. % of the batter;
- and
- the batter is vegan.
A filamentous fungal based batter, comprising:
- a. a liquid dispersion of filamentous fungal particles, wherein the particles are primarily in the form of mycelia, fragments of mycelia, hyphae, and/or fragments of hyphae, and wherein the particles have been treated to eliminate cell viability;
- b. a fungal flour;
- and
- c. an ingredient selected from the group consisting of flavors, spices, flavor enhancers, fats, fat replacers, preservatives, sweeteners, color additives, nutrients, emulsifiers, stabilizers, thickeners, pH control agents, acidulants, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, firming agents, enzyme preparations, gases, and combinations thereof,
- wherein:
- the liquid dispersion, the fungal flour, and the ingredient are combined into a batter;
- the filamentous fungal particles of the liquid dispersion make up at least about 8 wt. % of the batter;
- and
- the batter is vegan.
A dry filamentous fungal based batter mix, comprising:
- a. a fungal flour, having a hydration power greater than a hydration power of wheat flour;
- and
- b. an ingredient selected from the group consisting of flavors, spices, flavor enhancers, fats, fat replacers, preservatives, sweeteners, color additives, nutrients, emulsifiers, stabilizers, thickeners, pH control agents, acidulants, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, firming agents, enzyme preparations, gases, and combinations thereof;
- wherein:
- the batter mix is vegan;
- and
- the fungal flour makes up at least about 20 wt. % of the batter mix.
Dependencies are inferred from the claim text.