Edible fungi

• US 7,635,492 B2
• Filed: 04/07/2002
• Issued: 12/22/2009
• Est. Priority Date: 05/04/2001
• Status: Active Grant

• Current Assignee: Marlow Foods Limited (Monde Nissin Corporation)
• Original Assignee: Marlow Foods Limited (Monde Nissin Corporation)
• Inventors: Finnigan, Timothy John Andrew, Blanchard, Robin
• Primary Examiner(s): Flood; Michele
• Assistant Examiner(s): Mi; Qiuwen
• Application Number:
  US10/476,751
• Publication Number:
  US 20040185162A1
• Time in Patent Office: 2,816 Days
• Field of Search: None
• US Class Current: 424/725
• CPC Class Codes: A23C 11/065 Microbial proteins, inactivated yeast or animal proteins
• CPC Class Codes: A23C 11/10 containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• CPC Class Codes: A23C 9/1203 Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
• CPC Class Codes: A23C 9/1315 Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• CPC Class Codes: A23D 7/0056 Spread compositions
• CPC Class Codes: A23G 9/363 containing microorganisms, enzymes
• CPC Class Codes: A23G 9/42 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G9/34
• CPC Class Codes: A23L 31/00 Edible extracts or preparations of fungi; Preparation or treatment thereof
• CPC Class Codes: A23L 33/125 containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates indigestible substances A23L33/21
• 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: C12N 1/14 Fungi culture of mushrooms A01G18/00; as new plants A01H15/00; Culture media therefor

Abstract

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

Claims

1. A method of preparing a dessert, milk drink or low fat spread, the method comprising contacting an aqueous formulation with one or more other ingredients of said dessert, milk drink or low fat spread, wherein said aqueous formulation is prepared in a method which comprises:

providing a mixture which includes edible fungi in an aqueous liquid and subjecting the mixture to a size reduction process in order to produce an aqueous formulation comprising edible fungal particles arranged to act as a fat mimetic, said particles having a dimension in a first direction of at least 1 μ

m and less than 200 μ

m, wherein said dimension in said first direction is a maximum dimension of said particles, wherein said edible fungi include at least 80 weight percent (wt. %) of fungal mycelia.

2. A method according to claim 1, wherein said edible fungi is selected from fungi imperfecti.

3. A method according to claim 1, wherein said edible fungi comprise cells of a Fusarium species.

4. A method according to claim 1, wherein edible fungi in said mixture prior to said size reduction process have a maximum dimension in a first direction of at least 400 μ

m.

5. A method according to claim 1, wherein said mixture includes at least 3% w/w and less than 20% w/w of said edible fungi on a dry matter basis.

6. A method according to claim 1, wherein said aqueous liquid comprises water having dissolved and/or suspended solids.

7. A method according to claim 1, wherein said mixture is prepared by contacting said edible fungi and said aqueous liquid wherein said edible fungi are in the form of a paste which comprises at least 10% w/w edible fungi on a dry matter basis.

8. A method according to claim 1, the edible fungal particles having an average aspect ratio of less than 70.

9. A method according to claim 1, wherein the aqueous formulation comprises at least 2% w/w and less than 10% w/w of edible fungi on a dry matter basis in the dessert, milk drink, or low fat spread.

10. A method according to claim 1, comprising contacting the edible fungi with milk or milk powder.

11. A method according to claim 1, wherein a dessert is prepared and wherein the dessert is ice-cream.

12. The method of claim 1, wherein the particles are at least 5 μ

m in the first dimension.

13. The method of claim 1, wherein the particles are at least 10 μ

m in the first dimension.

14. A method according to claim 1, which is a method of preparing a dessert or a low fat spread.

15. A method according to claim 1, which is a method of preparing a dessert.