Mycoprotein based meat-analogues
AssigneeNosh.Bio GmbH
InventorsFelipe SENNE DE OLIVEIRA LINO, Tim FRONZEK
Life of this patent
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Abstract
A food ingredient includes a water drained biomass of a first filamentous fungus as a first component having a dry matter content of 18-30 (weight/weight) %, as measured by thermogravimetric principle by measuring the start weight of a biomass sample before water draining, and drying the biomass sample by a radiant heater while measuring continuously the biomass sample weight by scales.
Claims16
Food ingredient comprising a water drained biomass of a first filamentous fungus as a first component having a dry matter content of 18-30 (weight/weight) %, as measured by thermogravimetric principle by measuring the start weight of a biomass sample before water draining, and drying the biomass sample by a radiant heater while measuring continuously the biomass sample weight by scales, wherein the first filamentous fungus is selected from the group consisting of Aspergillus oryzae, Aspergillus niger, Penicillium chrysogenum, Penicillium roqueforti, Lecanicillium lecanii, Candida tropicalis, Candida utilis, Debaryomyces hansenii, Kluyveromyces marxianus, Fusarium venenatum, Tremella fuciformis, Neurospora intermedia, or Monascus purpureus, which are fungi containing collagen-like domains.
A method for providing a food ingredient comprising the following steps in sequence:
- Provide a harvested biomass of a second filamentous fungus;
- Add an alkaline solution to the harvested biomass to provide a first composition;
- and
- Homogenize the first composition to provide a second composition;
- Incubate the second composition for at least 0.5 hours to provide a third composition;
- Separate the insoluble part off the third composition from the soluble part;
- Wash the insoluble part in an aqueous solution;
- Reduce the moisture content of the washed insoluble part and thereby provide an alkali treated and homogenized biomass of a second filamentous fungus;
- Add a water drained biomass of a first filamentous fungus to thereby provide the food ingredient,
- wherein the first filamentous fungus is selected from the group consisting of Aspergillus oryae, Aspergilus niger, Penicillium chryogemon, Pencillium roqueforti, Lecanicillium lacanii, Candida tropicalis, Candida utilis, Debaryomyces hansenil, Khyveromyces marxlanus, Fusariuth venenalium, Tremella fuciformis, Neurospora intermedia, or Monascus purpureus, which are fungi containing collagen-like domains.
Dependencies are inferred from the claim text.