Methods and systems for inducing coalescence of fungal proteins, and fungal food products made thereby
AssigneeThe Fynder Group, Inc.
InventorsMohammad ANVARI, Jacob CHEGENI, Sarah MCCARTHY
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Abstract
Methods of inducing coalescence of fungal proteins in liquid dispersion of filamentous fungal particles, particularly via pH adjustment, addition of functional ingredients, and/or addition of salts, are disclosed. Also disclosed are fungal food products, such as cheese and cheese curd analog food products and tofu analog food products, that may be produced by such methods.
Claims166
A method for making a solid and/or colloidal fungal food material, comprising:
- inducing coalescence of fungal proteins in a liquid dispersion of filamentous fungal particles.
A food material, comprising coalesced filamentous fungal mycelial biomass.
A mixed-format mycelial biomass composition, comprising:
- a first mycelial biomass format;
- and
- a second mycelial biomass format,
- wherein the first and second mycelial biomass formats are different mycelial biomass formats.
The mixed-format mycelial biomass composition of any one of claim 90-97 or 99-108, wherein each of the first and second mycelial biomass formats is a submerged mycelial biomass format.
A method for producing a fungal gel, comprising at least one of:
- (i) adjusting a pH of a liquid dispersion;
- (ii) adding one or more functional ingredients to a liquid dispersion;
- and
- (iii) adding one or more salts to a liquid dispersion,
- wherein the liquid dispersion is a mixed-format mycelial biomass composition comprising a first mycelial biomass format and a second mycelial biomass format, wherein the first and second mycelial biomass formats are different mycelial biomass formats.
A method for making a fungal tofu analog food product, comprising:
- inducing coalescence of fungal proteins in a liquid dispersion of filamentous fungal particles to form a fungal curd, wherein the inducing step comprises at least one of:
- (i) adjusting a pH of the liquid dispersion;
- (ii) adding one or more functional ingredients to the liquid dispersion;
- and
- (iii) adding one or more salts to the liquid dispersion;
- and
- compressing the fungal curd to form the fungal tofu analog food product.
Dependencies are inferred from the claim text.