IP Library › Granted Patent US 12,274,283
Granted Patent B2
US 12,274,283 · App. 17/739,725 · Granted Apr 15, 2025

Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

Inventors: Augustus H. Pattillo (West Sacramento, CA); Moran Farhi (West Sacramento, CA); Katherine Ruwe (West Sacramento, CA)
Assignee: THE BETTER MEAT CO.
A23L31/00A23J3/04A23J3/14A23J3/20A23J3/227A23K10/12A23K50/40A23L13/424A23L13/46C12N1/14C12P21/00
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Quick Facts
Patent No.
US 12,274,283
App. No.
17/739,725
Granted
Apr 15, 2025
Kind
B2
Abstract

Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

Claims (33)

1. A method of producing a shelf-stable food ingredient from filamentous fungal biomass, the method comprising:

c) culturing a filamentous fungi from the genus Neurospora or Aspergillus in a liquid growth medium to produce the filamentous fungal biomass slurry comprising about 0.5-8% biomass, wherein the liquid growth medium comprises potato solids comminuted to a size of about 20 μm to 50 μm and at a concentration of about 5 g to about 50 g of dry weight per liter of liquid growth medium;

d) harvesting and dewatering the filamentous fungal biomass slurry to produce a harvested filamentous fungal biomass comprising about 60-85% water and about 15-40% filamentous fungal biomass;

e) shredding the filamentous fungal biomass to form filamentous particles and drying the filamentous particles to about 4% to about 10% water, or to about 4% to about 6% water; and

f) sizing the dried filamentous particles to comprise a mean particle size between about 5 mm and about 20 mm or between about 5 mm and about 50 mm to produce a self-stable food ingredient comprising sized dried filamentous particles having a residual potato content ranging from about 0.1 g to about 10 g per 100 g of dried filamentous particles or about 1 g to about 5 g per 100 g of dried filamentous particles.

2. The method according to claim 1 , further comprising

g) hydrating the sized dried filamentous particles to about 30% to about 70% water content to form a hydrated food product.

3. The method of claim 1 , wherein the liquid growth medium further comprises one or more nitrogen sources, starches, fatty acids, sugars, minerals, trace elements, vitamins, extracts, or combinations thereof.

4. The method of claim 1 , wherein the potato solids comprise about 1% to about 60% peel retained potato solids; about 10 g to about 40 g starch per 100 g wet potato solids; about 1 g to about 5 g protein per 100 g wet potato solids, and a pH of about 5 to about 6.

5. The method of claim 1 , wherein the potato solids are hydrolyzed prior to adding to the liquid growth medium.

6. The method of claim 2 , further comprising pasteurizing the food product.

7. The method of claim 2 , further comprising shaping the food product into patties, nuggets, balls, or sausage links.

8. The method of claim 2 , wherein the food product comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, or 5-15%.

9. The method of claim 2 further comprising combining the food product with plant ingredients, one or more natural flavorings, or both, wherein the one or more natural flavorings is a natural chicken flavoring, a natural beef flavoring, or a natural pork flavoring.

10. The method of claim 2 further comprising mixing the food product with a ground meat to produce a meat blended food product.

11. The method of claim 10 , wherein the ground meat is selected from the group consisting of beef, pork, chicken, turkey, fish, lamb, crab, lobster, venison, bison, and combinations thereof.

12. The method of claim 10 , wherein the meat blended food product comprises at least about 5% w/w of the food product and at least about 10% w/w of the ground meat.

13. The method of claim 10 , wherein the meat blended food product comprises at least about 5% w/w of the food product and at least about 10% w/w of the meat and wherein the food product comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, or 5-15%.

14. The method of claim 10 , wherein the meat blended food product comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, or 5-15%.

15. The method of claim 2 , wherein the food product is ground into a flour before blending with a ground meat.

16. The method of claim 2 further comprising combining the food product with plant ingredients.

17. The method of claim 1 , wherein the filamentous species are Neurospora intermedia, Neurospora sitophila, Neurospora crassa, Aspergillus oryzae , or a combination of Neurospora intermedia, Neurospora crassa, Neurospora sitophila , and Aspergillus oryzae.

18. The method of claim 2 , wherein the dried filamentous particles are sized by continuous sieving using 2 mm and 12 mm sieves.

19. The method of claim 1 , wherein about 10 g, about 11 g, about 12 g, about 13 g, about 14 g, about 15 g, about 16 g, about 17 g, about 18 g, about 19 g, or about 20 g or more of the filamentous fungal biomass slurry is produced per liter of liquid growth medium.

20. A method of producing a filamentous fungal biomass, the method comprising:

h) culturing a filamentous fungi from the genus Neurospora or Aspergillus in a liquid growth medium to produce the filamentous fungal biomass slurry comprising about 0.5-8% biomass, wherein the liquid growth medium comprises potato solids comminuted to a size of about 20 μm to 50 μm and at a concentration of about 5 g to about 50 g of dry weight per liter of liquid growth medium; and

i) harvesting and dewatering the filamentous fungal biomass slurry to produce a harvested filamentous fungal biomass comprising about 60-85% water and about 15-40% filamentous fungal biomass having a residual potato content ranging from about 0.5 g to about 5 g per 100 g of filamentous fungal biomass or about 1 g to about 5 g per 100 g of filamentous fungal biomass.

21. The method of claim 20 , wherein the liquid growth medium further comprises one or more nitrogen sources, starches, fatty acids, sugars, minerals, trace elements, vitamins, extracts, or combinations thereof.

22. The method of claim 20 , wherein the potato solids comprise about 1% to about 60% peel retained potato solids; about 10 g to about 40 g starch per 100 g wet potato solids; about 1 g to about 5 g protein per 100 g wet potato solids, and a pH of about 5 to about 6.

23. The method of claim 20 , wherein the potato solids are hydrolyzed prior to adding to the liquid growth medium.

24. The method of claim 20 , further comprising pasteurizing the filamentous fungal biomass.

25. The method of claim 20 , wherein the filamentous fungal biomass comprises protein in an w/w amount of 5-100%, 5-75%, 5-50%, 5-45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, or 5-15%.

26. The method of claim 20 , wherein the filamentous species are Neurospora intermedia, Neurospora sitophila, Neurospora crassa, Aspergillus oryzae , or a combination of Neurospora intermedia, Neurospora crassa, Neurospora sitophila , and Aspergillus oryzae.

Assignments (2)
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded Jul 6, 2022
From: PATTILLO, AUGUSTUS H.
To: THE BETTER MEAT CO.
Reel/Frame 060412/0472 →
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded Jul 6, 2022
From: FARHI, MORAN; RUWE, KATHERINE
To: THE BETTER MEAT CO.
Reel/Frame 060412/0557 →
Continuity (5)
Continuation In Part 16586150 · Sep 27, 2019
Continuation 16578099 · Sep 20, 2019
Provisional Application 63185902 · May 7, 2021
Provisional Application 62733925 · Sep 20, 2018
Related Publication 20220330593A1 · Oct 20, 2022
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