Fermented foods and methods for making same

The method of any preceding claim wherein the one or more edible ingredients comprise at least 2, such as at least 3, such as at least 4, such as at least 5 components selected from the dry component, the high-moisture and high starch component, the component providing minerals and vitamins, the high-protein and low moisture component, or the high starch component.

The method of any preceding claim wherein the one or more edible ingredients comprise 5 ingredients selected from the dry component, the high-moisture and high starch component, the component providing minerals and vitamins, the high-protein and low moisture component, or the high starch component.

The method of any preceding claim wherein the one or more edible ingredients are selected from cereal grain, root vegetables, and legumes or a combination or extract thereof.

The method of claim to 6 or 32 to 56, wherein the one or more edible ingredients comprise 5% wt to 60% wt legumes, such as 10% wt to 15% wt, such as 15% wt to 20% wt, such as 20% wt to 25% wt, such as 25% wt to 30% wt, such as 30% wt to 35% wt, such as 35% wt to 40% wt, such as 45% wt to 50% wt, such as 55% wt to 60% wt, optionally 38% wt to 42% wt.

The method of any preceding claim wherein the one or more edible ingredients comprise oats, Solanum tuberosum, B. vulgaris var. conditiva, P. sativum peas and L. albus lupin seeds.

The method of any preceding claim wherein the one or more edible ingredients comprise 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt each of oats, potato, red beet, P. sativum peas and L. albus lupin seeds.

The method of any preceding claim wherein the one or more edible ingredients further comprise an aqueous extract of oats (oat milk).

The method of any preceding claim wherein the one or more edible ingredients further comprise an aqueous extract of almonds (almond milk).

The method of any preceding claim wherein the one or more edible ingredients comprise oats and/or BSG and wherein the oats, or and/or BSG prior to forming the fermentation substrate, are pre-processed by milling into a particle size between 2 and 5 mm, optionally between 3 and 4 mm, optionally to an average particle size of 3.5 mm.

The method of any preceding claim wherein the one or more edible ingredients comprise potato and wherein the potato, prior to forming the fermentation substrate, is pre-processed by wholly or partially gelatinizing starch by boiling, microwaving or steaming.

The method of any preceding claim wherein the one or more edible ingredients comprise red beet and wherein the red beet, prior to forming the fermentation substrate, is pre-processed by i) boiling and/or steaming and ii) grinding to an average particle size of between 1,7-2,8 mm.

The method of any preceding claim wherein the one or more edible ingredients comprise P. sativum peas, and wherein the P. sativum peas, prior to forming the fermentation substrate, is pre-processed by i) drying and splitting the P. sativum peas, ii) microwaving, boiling or steaming the P. sativum peas and iii) grinding the P. sativum peas to an average particle size of between 1,7-2,8 mm.

The method of any preceding claim wherein the one or more edible ingredients comprise L. albus lupin seeds, and wherein the lupin seeds, prior to forming the fermentation substrate, is pre-processed by i) soaking the lupin seeds in water to wholly or partially remove toxic or bitter tasting alkaloids, ii) microwaving, boiling or steaming the lupin and iii) grinding the lupin to an average particle size of between 1,7-2,8 mm.

The method of any preceding claim further comprising grinding and mixing the pre-processed one or more edible ingredients into a fermentation substrate and optionally pasteurize the fermentation substrate.

The method of any preceding claim wherein the one or more edible ingredients prior to forming the fermentation substrate is ground to an average particle size of between 150 μm to 350 μm, optionally 200 μm to 300 μm, optionally 225 μm to 275 μm, optionally around 250 μm.

The method of any preceding claim, wherein the one or more microorganisms comprise a GRAS strain.

The method of any preceding claim, wherein the one of more microorganisms a fungus.

The method of any preceding claim, further comprising mixing the one or more microorganisms into the fermentation substrate and allowing the one or more microorganism to colonize and ferment the fermentation substrate at a predetermined time interval, temperature and humidity.

The method of any preceding claim, further comprising rehydrating the fermented fermentation substrate, optionally to a moisture content of between 40% wt to 90% wt, optionally between 50% wt to 80% wt, optionally between 60% wt to 70% wt.

The method of any preceding claim, wherein the enriched or improved flavour property is sourness, sweetness, bitterness, saltiness, umami, or a combination thereof.

The method of any preceding claim, wherein the enriched or improved texture property is firmness, softness, cohesiveness, juiciness, chewiness, sandiness, or a combination thereof.

The method of any preceding claim, wherein the enriched or improved cooking property is improved browning of the fermented edible product (Maillard reaction) when roasting or frying the fermented edible product compared to roasting or frying the edible product prior to fermentation.

The method of any preceding claim, wherein the enriched or improved cooking property is improved structure integrity of the fermented edible product compared to the edible product prior to fermentation, where the microorganism biomass binds together the edible ingredients.

The method of any preceding claim, wherein the enriched or improved visual property is colour.

The method of any preceding claim, wherein the enriched or improved nutritional and/or dietary property is content and/or distribution of protein, lipids, carbohydrates, fibre, vitamins, minerals, amino acids or a combination thereof.

A fermented edible product comprising one or more filamentous fungi or the mycelium thereof and 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt each of oats, potato, red beet, P. sativum peas and L. albus lupin seeds.