Protein-containing food material
OwnerMary E. MacLennan, Martial Lawsoninventors
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Abstract
A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.
Claims29
In a process for preparing a protein-containing product by cultivating an amylolytic fungus on a solid substrate comprising a solid carbohydrate source and a nitrogen source, the improvement which comprises the steps of:
- (a) providing a particulate starch-based material which does or does not include a nitrogen source;
- (b) partially gelatinizing the starch component of said material in the presence of water to a particulate substrate composed of particles of which a predominant proportion have a particle size wherein the overall dimension is within the range of 0.5 mm to 3 mm, with the proviso that particles of larger dimensions are not present in sufficient quantity to be substantially visible in the fermented product;
- (c) adding a nitrogen source if the nitrogen source in step (a) is absent or insufficient, before, during or after step (b) whilst maintaining the physical state of said substrate;
- (d) inoculating said substrate with at least one amylolytic fungal strain;
- (e) incubating said inoculated substrate in the presence of oxygen and moisture until substantially all particles of the starch-based material are substantially degraded to a non-particulate form and the spaces originally occupied by the starch-based substrate particles and containing the starch degradation products are closely bound together by a network of mycelia;
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- (f) denaturing the products of steps (e) wherein said nitrogen source is assimilable by said fungal strain(s), and is present in a total amount which is non-inhibitory and sufficient to allow adequate mycelial growth in step (e), and, if said nitrogen source is particulate, the predominant proportion has a particle size wherein the overall dimension is less than 2.5 mm with the proviso that particles of larger dimensions are not present in sufficient quantity to be substantially visible in the fermented product.
Dependencies are inferred from the claim text.