Protein-containing compositions
The present disclosure provides a composition comprising, (i) protein at a protein content of at least about 16% by dry weight, wherein at least about 50% by dry weight of the protein has an amino acid sequence encoded by one or more fungal genomes, and (ii) one or more materials selected from the group consisting of a flour, an oil, a flavoring agent, and a nutritional supplement, wherein the composition has a water content that is less than or equal to about 30% water by weight.
1. A method for producing a composition, the method comprising:
(a) combining at least the following to form a mixture, the mixture comprising:
(i) at least 20% of a fungal product, wherein the fungal product is intact yeast cells,
(ii) 20%-70% plant-derived flour, and
(iii) at least 15% plant-derived starch selected from amylose, amylopectin, and a combination thereof,
(iv) a vegetable oil, and
(v) a nutritional supplement comprising a plurality of vitamins and a plurality of mineral; and
(b) heat expanded extruding said mixture,
thereby generating said composition,
wherein said composition comprises at least about 20% protein by dry weight, wherein said protein is not animal-derived protein, and
wherein said composition has a water content of less than or equal to about 30% by weight.
2. The method of claim 1 , further comprising providing to a reactor
(i) a fungal inoculum and
(ii) a feedstock comprising a nitrogen-containing material and a sugar-containing material, and
permitting said fungal inoculum to grow in presence of said feedstock in the reactor to yield said fungal product.
3. The method of claim 2 , wherein said fungal inoculum comprises one or more fungi selected from the group consisting of Aspergillus oryzae, Fusarium venenatum, Geotrichum candidum, Penicillium camemberti, Penicillium roqueforti, Saccharomyces cerevisiae , and a genetic derivative thereof.
4. The method of claim 3 , wherein said fungal inoculum comprises Saccharomyces cerevisiae.
5. The method of claim 1 , wherein an amount of said fungal product in said composition is greater than or equal to about 30% by dry weight.
6. The method of claim 5 , wherein said amount is greater than or equal to about 50% by dry weight.
7. The method of claim 1 , wherein said composition does not contain an animal protein.
8. The method of claim 1 , wherein said composition does not contain an animal oil.
9. The method of claim 1 , further comprising heating the mixture at a temperature of greater than or equal to about 150° C. at an ambient pressure for a period of time of at least about 10 seconds to reduce a water content of the composition.
10. The method of claim 1 , wherein said water content is less than or equal to about 15% by weight.
11. The method of claim 9 , wherein said temperature is greater than or equal to about 175° C.