Foodstuffs containing mucorales fungi

• US 20030157219A1
• Filed: 09/09/2002
• Published: 08/21/2003
• Est. Priority Date: 03/17/2000
• Status: Abandoned Application

• Current Assignee: DSM B.V.
• Original Assignee: DSM B.V.
• Inventors: Bijl, Hendrik Louis, Kruyssen, Fredericus Johannes
• Application Number:
  US10/237,361
• Publication Number:
  US 20030157219A1
• Time in Patent Office: Days
• US Class Current: 426/49
• CPC Class Codes: A23J 1/008 from microorganisms A23J1/18 takes precedence
• CPC Class Codes: A23J 3/20 Proteins from microorganisms or unicellular algae
• CPC Class Codes: A23J 3/227 Meat-like textured foods meat extenders A23L13/00
• CPC Class Codes: A23L 29/30 containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin products from apiculture A23L21/20; artificial sweetening agents A23L27/30
• CPC Class Codes: A23L 31/00 Edible extracts or preparations of fungi; Preparation or treatment thereof
• CPC Class Codes: A23L 5/00 Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• CPC Class Codes: A23L 7/00 Cereal-derived products; Malt products; Preparation or treatment thereof preparation of malt for brewing C12C
• CPC Class Codes: C12N 1/14 Fungi culture of mushrooms A01G18/00; as new plants A01H15/00; Culture media therefor

Abstract

The preparation of an edible substance for use in a foodstuff is described which comprises fungal cells of the order Mucorales. The cells are grown in a fermentor vessel in an aqueous liquid which is mixed during fermentation, and fermentation allowed to finish. The fungal cells are kept in the vessel and allowed to ripen, the cells'"'"' own RNAses reducing the intracellular RNA content. Fungi of this order may thus have a low RNA content and therefore no heating step, to reduce their RNA content, is necessary. The fungal cells are removed and processed into the edible substance. This substance is then processed into a foodstuff. This avoidance of heat has also resulted in better tasting foodstuffs.

Claims

1. A process for the preparation of an edible product comprising fungal cells, that is suitable for use in a foodstuff, the process comprising:

(a) fermenting fungal cells of the order Mucorales in an aqueous liquid contained in a fermenter vessel, the liquid comprising an assimilable nitrogen (N) source and an assimilable carbon (C) source, and mixing the liquid and cells in that vessel during fermentation;

(b) separating at least some of the cells from the mixture of fungal cells and aqueous liquid or reducing the liquid content of the mixture of liquid and cells; and

(c) processing the fungal cells into an edible product;

wherein before (c) the temperature of the fungal cells is kept below 40°

C. and the fungal cells are subjected to conditions that allow enzymes inside the fungal cells to reduce the RNA content of the fungal cells.

2. A process according to claim 1 which excludes an (e.g. physical and/or chemical) RNA reduction step.

3. A process according to claim 1 or 2 which excludes heating the fungal cells (such as to above 40°

C.) to reduce their RNA content and/or chemically degrading the RNA inside the cells.

4. A process according to any preceding claim wherein the enzymes are RNAses and/or the RNA is intracellular.

5. A process according to any preceding claim wherein after (a) but before (b) the fungal cells are kept inside the fermenter vessel while the enzymes reduce the RNA content of the fungal cells (ripening).

6. A process according to any preceding claim where the RNA content of the cells is, or has been reduced to, no more than 2%.

7. A process according to any preceding claim wherein the conditions are such to reduce the RNA content by at least 2%.

8. A process according to any preceding claim wherein there is a single heating step, either before or during (c).

9. A process according to any preceding claim wherein the cells are killed either (e.g. chemically) before step (c) without using a heating step or heat treatment or during step (c) by using heat treatment.

10. A process according to any preceding claim wherein the fungal cells are of the genus Rhizopus or Gilbertella.

11. A process according to any preceding claim wherein the fungus is of the species Rhizopus oryzae.

12. A process according to any preceding claim wherein (c) comprises mixing one or more edible component(s) with the fungal cells, optionally mechanically texturising the resulting mixture, and if necessary killing the fungal cells.

14. An edible product preparable by a process according to any of claims 1 to 12.

15. A product according to claim 13 or 14 of which at least 5% is fungal cells (on a dry matter weight basis) and/or which is preparable by a process according to any one of claims 1 to 7.

13. An edible product, suitable for use in a foodstuff, comprising fungal cells of the order Mucorales that have been subjected to conditions which allows the cells to have an RNA content below 2%.

16. A product according to any of claims 13 to 15 which comprises pellets, granules, a sheet, or is an extrudate, dough, roll, paste or an (e.g. meat-like) chunk.

17. A process for the preparation of a foodstuff, the process comprising forming a foodstuff with, or including into an existing foodstuff, an edible product according to any of claims 13 to 15.

18. A foodstuff which comprises an edible product according to any of claims 13 to 15.

19. A foodstuff according to claim 18 which is a sausage, patty, burger, spread, pâ

té

, animal feed, tablet, pie, savoury snack or oven-ready meal.