Edible fungi

• US 20040197461A1
• Filed: 04/29/2004
• Published: 10/07/2004
• Est. Priority Date: 05/04/2001
• Status: Abandoned Application

• Current Assignee: Marlow Foods Limited (Monde Nissin Corporation)
• Original Assignee: Marlow Foods Limited (Monde Nissin Corporation)
• Inventors: Finnigan, Timothy John Andrew, Blanchard, Robin
• Application Number:
  US10/476,835
• Publication Number:
  US 20040197461A1
• Time in Patent Office: Days
• US Class Current: 426/619
• CPC Class Codes: A23C 11/065 Microbial proteins, inactivated yeast or animal proteins
• CPC Class Codes: A23G 3/36 characterised by the composition containing organic or inorganic compounds
• CPC Class Codes: A23G 3/366 containing microorganisms, enzymes
• CPC Class Codes: A23G 9/32 characterised by the composition containing organic or inorganic compounds
• CPC Class Codes: A23G 9/363 containing microorganisms, enzymes
• CPC Class Codes: A23L 2/66 Proteins
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• 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 33/17 Amino acids, peptides or proteins
• 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: A61K 2300/00 Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
• CPC Class Codes: A61K 36/06 Fungi, e.g. yeasts
• CPC Class Codes: A61K 36/07 Basidiomycota, e.g. Cryptococcus

Abstract

A solid food ingredient comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient may be combined with other ingredients to produce a wide range of foodstuffs or food ingredients including desserts (e.g. yoghurt), reconstitutable drinks or soup and extruded foodstuffs, (e.g. savoury snack foods). Foodstuffs prepared may have medical applications (e.g. for treatment of joint mobility disorders, reducing fat uptake, lowering cholesterol, immune function stimulators, use as a pre-biotic and/or for affecting satiety).

Claims

1. A solid first food ingredient comprising edible fungal particles having a dimension in a first direction of less than 200 μ

m, wherein said dimension in said first direction is a maximum dimension of said particles.

2. A food ingredient according to claim 1, wherein said edible fungi comprises filamentous fungus and the edible fungi used in the method includes at least 80 wt % of fungal mycelia.

3. An ingredient according to claim 1, wherein said fungal particles comprise fungus selected from fungi imperfecti.

4. An ingredient according to claim 1, wherein said fungal particles comprise cells of Fusarium species.

5. An ingredient according to claim 1, which includes at least 30% w/w of said edible fungal particles on a dry weight basis.

6. An ingredient according to claim 1, said ingredient including at least 80% w/w of said edible fungal particles on a dry matter basis.

7. An ingredient according to claim 1, which includes another source of protein in addition to said edible fungal particles.

8. An ingredient according to claim 1, which is a particulate solid.

9. An ingredient according to claim 1, which includes 0 to 10% w/w of water.

10. An ingredient according to claim 1, wherein the number average of said first dimensions of said fungal particles in the food ingredient is less than 200 μ

m.

11. A solid first food ingredient comprising edible fungal particles having an average aspect ratio of less than 70.

12. The use of a solid first food ingredient comprising edible fungal particles in the preparation of a foodstuff for consumption or a second food ingredient.

13. A method of preparing a foodstuff for consumption or a second food ingredient, the method comprising contacting a solid first food ingredient comprising edible fungal particles with other ingredients of said foodstuff or second food ingredient.

14. A method according to claim 13, wherein the amount of said first ingredient is selected such that there is at least 2% w/w of edible fungi on a dry matter basis.

15. A method according to claim 13, wherein said foodstuff is a dairy product.

16. A method according to claim 13, wherein said foodstuff includes milk and/or milk powder.

17. A method according to claim 13, wherein said foodstuff for consumption or said second food ingredient is a solid.

18. A method according to claim 17, which includes making said solid in a substantially predetermined shape.

19. A method according to claim 17, wherein said solid is formed in a process using heat and/or pressure.

20. A method according to claim 17, which includes extruding a mixture comprising said first food ingredient and at least one other ingredient.

21. A method according to claim 20, wherein said mixture includes at least 4.5% w/w of said first food ingredient.

22. A method according to claim 17, used to prepare foodstuffs or second food ingredients of 15% w/w or more of edible fungi.

23. A method according to claim 20, wherein said at least one other ingredient is selected from a carbohydrate and a protein.

24. A method according to claim 17, wherein said first food ingredient is mixed with water in conjunction with starch and/or sugar and the mixture extruded to produce solid products.

25. An extruded foodstuff which comprises edible fungi.

26. The use of an edible fungus in the preparation of a foodstuff for the treatment of joint mobility disorders;

for reducing fat uptake;

for lowering cholesterol;

for immune function stimulation; and

a pre-biotic and/or for affecting satiety.

27. A method of preparing a foodstuff having at least 200 mg of N-acetylglucosamine per 100 gm of foodstuff;

and at least 600 mg of β

-glucan per 100 gm of foodstuff, the method comprising contacting edible fungi with other ingredients of said foodstuff, the method comprising contacting edible fungi with other ingredients of said foodstuff.

28. A foodstuff having at least 300 mg of N-acetylglucosamine and at least 600 mg of β

-glucan per 100 gm of foodstuff.

29. A solid first food ingredient comprising edible fungal particles having a dimension in a first direction of less than 200 μ

m, wherein said dimension is a maximum dimension of said particles ; and

an average aspect ratio of less than 70, wherein said ingredient includes at least 30% w/w of said edible fungal particles on a dry matter basis together with another source of protein in addition to said edible fungal particles.