Patent Description:
It is known, for example from <CIT>), <CIT>) and <CIT>) to use edible filamentous fungi as meat-substitutes, for example in the preparation of burgers and sausages. In such uses, filaments of the fungi are bound together, for example with egg albumin, and are texturised so that the product resembles muscle fibres and therefore has a meat-like appearance and texture. Meat substitutes of the type described have been widely commercially available for many years under the trade mark QUORN.

In some circumstances, it is desirable to reduce or even eliminate the amount of egg albumin used with edible fungus in the manufacture of meat-substitutes for example on cost grounds or to produce a product suitable for vegans.

It is an object of the present invention to address the aforementioned problem.

<CIT> and <CIT> describe a fermentation process for producing a food product based on the fungus Mucorales.

<CIT> describes a skin which may include calcium ions as a hardening agent for the skin. The skin may enclose a proteinaceous composition which may comprise meat, meat substitutes, plant and/or fish products.

<CIT> describes the use of calcium ions in the control of branching of filamentous microorganisms.

<CIT> relates to edible fungi and provides a solid first food ingredient, the use thereof, a method of preparing a foodstuff and a foodstuff per se, especially an extruded foodstuff. It also provides methods and uses of edible fungi in the promotion of good health.

According to a first object aspect of the invention, there is provided an edible formulation as described in claim <NUM>.

It follows from the aforementioned that said formulation includes <NUM> wt% of a hydrocolloid derived from an animal source; and said formulation includes <NUM> wt% of egg albumin.

Said edible formulation is preferably a meat substitute.

Said edible formulation includes at least <NUM> wt% of said filamentous fungus on a dry matter basis. In some cases, for example, when said edible formulation mimics a meat product (e.g. strips of meat or mince) which may be used as a food ingredient, said edible formulation may include higher levels of said filamentous fungus, for example greater than <NUM> wt% or greater than <NUM> wt% of filamentous fungus on a dry matter basis. Said edible formulation may include up to <NUM> wt%, preferably up to <NUM> wt% of filamentous fungus on a dry matter basis.

Said edible formulation suitably includes at least <NUM>,<NUM>, especially at least <NUM>,<NUM>, of calcium ions per Kg of filamentous fungus on a dry matter. Said edible formulation suitably includes less than <NUM>,<NUM>, preferably less than <NUM>,<NUM>, of said calcium ions per Kg of filamentous fungus on a dry matter basis.

Said edible formulation may include intracellular calcium ions (e.g. within the edible fungal particles) and extracellular calcium ions. Said edible formulation suitably includes the following extracellular levels of calcium ions: at least <NUM>,<NUM>, preferably at least <NUM>,<NUM>, more preferably at least <NUM>,<NUM>, especially at least <NUM>,<NUM> per Kg of filamentous fungus on a dry matter basis. The maximum extracellular level of calcium ions_is suitably less than <NUM>,<NUM>, preferably less than <NUM>,<NUM>, per Kg of filamentous fungus on a dry matter basis.

The total amount of calcium ions in said edible formulation is suitably at least <NUM>,<NUM> per Kg, preferably at least <NUM>,<NUM> per Kg, of filamentous fungus on a dry matter basis. The total amount of calcium ions may be less than <NUM>,<NUM> or less than <NUM>,<NUM> per Kg of filamentous fungus.

Said edible formulation may include at least <NUM> wt%, more preferably at least <NUM> wt%, of calcium ions in total, on a dry weight basis. It may include less than <NUM> wt% of calcium ions in total, on a dry weight basis.

Said edible formulation may include at least <NUM> wt%, water. Said formulation may include less than <NUM> wt% or less than <NUM> wt% water. Said edible formulation may include the aforementioned levels of water after a precursor of said edible formulation has been treated (e.g. cooked such as by steaming, chilling and/or freezing) to develop texture.

Said edible formulation may include a polysaccharide, for example a sulphonated polysaccharide, for example carrageenan. Said edible formulation, on a dry weight basis, suitably includes at least <NUM> wt%, preferably at least <NUM> wt%, more preferably at least <NUM> wt% of said polysaccharide, for example carrageenan. It may include less than <NUM> wt% of said polysaccharide.

Said edible formulation may include an alginate, for example a salt of alginic acid such as sodium alginate. Said edible formulation, on a dry weight basis, suitably includes <NUM> wt%, preferably at least <NUM> wt%, more preferably at least <NUM> wt% of alginate. It may include less than <NUM> wt%, preferably less than <NUM> wt% of alginate.

Said edible formulation may include gluten, for example wheat gluten. Said edible formulation, on a dry weight basis, suitably includes at least <NUM> wt%, preferably at least <NUM> wt%, more preferably at least <NUM> wt% of said gluten. It may include less than <NUM> wt% of said gluten.

Said edible formulation may include a protein source in addition to said edible fungal particles and which is not a wheat-based protein. Said protein source (A) may be a source of vegetable protein. Said protein source (A) may be a potato protein source. Said edible formulation, on a dry weight basis, may include at least <NUM> wt%, preferably at least <NUM> wt% of protein source (A). It may include less than <NUM> wt% of protein source (A).

It is found that, if calcium chloride alone is used in the formulation, even at a minimum level to achieve the effect described herein, a disagreeable taste may result. Accordingly, steps may be taken to counter the disagreeable taste. It has been found that use of calcium acetate is able to do this. Thus, said edible formulation includes acetate moieties (which may have been initially incorporated into the formulation as calcium acetate).

In said edible formulation, the ratio of the wt% of acetate ions divided by the wt% of filamentous fungus on a dry matter basis is suitably at least <NUM>, preferably at least <NUM>. Said ratio may be less than <NUM>, for example less than <NUM>.

Said acetate ions are suitably extra-cellular ions.

Said edible formulation may include at least <NUM> wt%, preferably at least <NUM> wt% of acetate ions on the dry matter basis. It may include less than <NUM> wt%, for example less than <NUM> wt% of acetate ions on a dry matter basis.

In a preferred embodiment, said edible formulation may include less than <NUM>,<NUM> of calcium ions per Kg of filamentous fungus on a dry matter basis.

In preferred embodiments, preferably in said edible formulation, the ratio of the wt% of acetate ions divided by the wt% of filamentous fungus on a dry matter basis is at least <NUM> and is less than <NUM>.

Said edible formulation preferably includes at least <NUM> wt%, preferably at least <NUM> wt%; and suitably includes less than <NUM> wt%, or less than <NUM> wt% of acetate ions, on a dry matter basis.

As described, fungal particles suitably comprise a filamentous fungus. Said filamentous fungus preferably comprises fungal mycelia and suitably at least <NUM> wt%, preferably at least <NUM> wt%, more preferably at least <NUM> wt% and, especially, at least <NUM> wt% of the fungal particles in said formulation comprise fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said fungal particles preferably comprise a filamentous fungus of a type which does not produce fruiting bodies. Where, however, a filamentous fungus of a type which produces fruiting bodies is used, the fungal particles in said composition suitably include at least <NUM> wt%, preferably at least <NUM> wt%, more preferably at least <NUM> wt% of fungal mycelia. Preferably, said fungal particles comprise substantially only fungal mycelia - that is, said fungal particles in said composition preferably do not include any fruiting bodies.

Preferred fungi for said fungal particles have a cell wall which includes chitin and/or chitosan. Preferred fungi have a cell wall which includes polymeric glucosamine. Preferred fungi have a cell wall which includes β1-<NUM> and <NUM>-<NUM> glucans.

Said fungal particles may include fungal cells of the order Mucorales as described in <CIT>).

Said fungal particles preferably comprise fungus selected from fungi imperfecti.

Preferably, said fungal particles comprise, and preferably consist essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/<NUM> (formerly classified as Fusarium graminearum) (IMI <NUM>; ATCC PTA-<NUM> deposited with the American Type Culture Collection, <NUM> University Boulevard, Manassas, VA. ) as described for example in <CIT>) and <CIT>).

Preferably, said fungal particles are non-viable. Preferably, said fungal particles have been treated to lower the level of RNA which they contain. Thus, the level of RNA in the fungal particles used is preferably less than the level in an identical fungus when in a viable state. The level of RNA may be reduced as described in <CIT>. Said fungal particles suitably have a RNA content on a dry weight basis of less than <NUM> wt%, for example <NUM> wt% or less.

Fungal particles in said formulation may comprise filaments having lengths of less than <NUM>, preferably less than <NUM>. Preferably, fewer than <NUM> wt%, preferably substantially no, fungal particles in said formulation have lengths of greater than <NUM>; and preferably fewer than <NUM> wt %, preferably substantially no, fungal particles have lengths of greater than <NUM>. Preferably, values for the number average of the lengths of said fungal particles in said formulation are also as stated above.

Fungal particles in said formulation may comprise filaments having diameters of less than <NUM>, preferably less than <NUM>, more preferably <NUM> or less. Said filaments may have diameters greater than <NUM>, preferably greater than <NUM>. Preferably, values for the number average of said diameters of said fungal particles in said formulation are also as stated above.

Fungal particles in said formulation may comprise filaments having an aspect ratio (length/diameter) of less than <NUM>, preferably less than <NUM>, more preferably less than <NUM>, especially of <NUM> or less. The aspect ratio may be greater than <NUM>. Preferably, values for the average aspect ratio of said fungal particles (i.e. the average of the lengths of the particles divided by the average of the diameters of the fungal particles) in said formulation are also as stated above.

Said edible formulation may be provided in a alginate. Thus, said edible formulation is suitably surrounded by packaging material which may comprise a receptacle. Said package may include at least <NUM> of said edible formulation. Said package may include said edible formulation and include at least <NUM> of edible fungal particles on a dry matter basis. Said package may include an edible formulation which includes at least <NUM> wt%, for example at least <NUM> wt% water.

According to a second aspect of the invention, there is provided a method of making an edible formulation as described in the first aspect, the method comprising:.

Contact may be effected so as to produce an edible formulation with calcium ions as described in the first aspect and/or at levels described in the first aspect.

Said edible fungal particles selected in step (i) are suitably fungal particles which have been treated after removal from a reactor in which the particles are produced in a fermentation process.

Said edible fungal particles selected in step (i) are preferably not viable.

Said edible fungal particles selected in step (i) preferably have been treated to lower the level of RNA they contain.

Said edible fungal particles selected in step (i) preferably have an RNA content on a dry weight basis of less than <NUM> wt%, for example <NUM> wt% or less.

Any feature of any aspect of any invention described herein may be combined with any other invention described herein mutatis mutandis.

Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying drawing, in which <FIG> is a schematic representation of steps in the production of mycoprotein-containing products for human consumption.

The following materials are referred to hereinafter:
Mycoprotein paste - Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/<NUM> (formerly classified as Fusarium graminearum Schwabe) (IMI <NUM>; ATCC PTA-<NUM> deposited with the American type Culture Collection, <NUM> Parklawn Drive, Rockville Md. <NUM>) and treated to reduce its RNA content to less than <NUM>% by weight by heat treatment. Further details on the material are provided in <CIT> and <CIT>. The material may be obtained from Marlow Foods Limited of Stokesley, U. It comprises about <NUM>-<NUM> wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately <NUM>-<NUM> length, <NUM>-<NUM> in diameter and a branching frequency of <NUM>-<NUM> tips per hyphal length.

Calcium chloride solution - refers to a <NUM> wt% aqueous solution of calcium chloride.

Calcium acetate - refers to calcium acetate in solid form.

Sodium alginate refers to sodium alginate in a solid form.

In the examples which follow, Example <NUM> provides a general method of producing mycoprotein-containing products. Example <NUM> - <NUM> provide details of specific products which are suitable for consumption by vegans. It is found that the addition of calcium cations (via calcium chloride and calcium acetate) to the ingredients described in the examples produce a rise in firmness and produces acceptable quality of the product produced. It is believed the calcium cations interact with the mycoprotein paste to increase its firmness and strength.

This is summarized in <FIG>. Mycoprotein paste is mixed with other ingredients it is desired to incorporate to produce a substantially homogenous mass of a mycoprotein-containing foodstuff (for example meat-like pieces, mince, sausages and roast meats). The homogenous mass is put through a former and then a steamer (e.g. over <NUM> for <NUM>-<NUM> minutes). The steamed product is then chilled (e.g. -<NUM> to - <NUM> for about <NUM> minutes) which improves the texture of the product by making it slightly firmer. There follows an optional size reduction process followed by a second texturization step involving freezing. Thereafter, products are weighed and packaged prior to the final texturization step at -<NUM> in a cold store for at least <NUM> days. Thereafter product can be delivered to retail outlets for sale to customers.

Following the general procedure described in Example <NUM>, the ingredients referred to in Table <NUM> were combined to produce the final product.

It should be appreciated that the steaming/chilling process affects the level of water in the final product which is generally in the range <NUM> to <NUM> wt% in total.

Claim 1:
An edible formulation comprising edible fungal particles of a filamentous fungus and calcium ions, wherein said edible formulation includes <NUM> wt% of components derived from animals; and wherein said edible formulation includes at least <NUM>,<NUM> of calcium ions per Kg of filamentous fungus on a dry matter basis;
wherein said edible formulation includes at least <NUM> wt% of said filamentous fungus on a dry matter basis;
wherein said edible formulation includes at least <NUM> wt% and less than <NUM> wt% of calcium ions in total, on a dry weight basis;
wherein said edible formulation includes at least <NUM> wt% of water;
wherein said edible formulation includes acetate moieties;
wherein said edible fungal particles comprise filaments with an aspect ratio (length/ diameter) of
greater than <NUM>;
wherein said edible fungal particles have a number average length of greater than <NUM>; and
wherein said edible formulation is provided in a package, wherein said package includes at least <NUM> of said edible formulation.