Food materials comprising filamentous fungal particles and membrane bioreactor design
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
1. A food product, comprising:
(a) filamentous fungal biomass, consisting essentially of fungal mycelium and being free of feedstock on which the filamentous fungal biomass was grown, wherein a protein content of the filamentous fungal biomass is at least about 46 wt. %; and
(b) a vegetarian version of a meat product.
2. The food product of claim 1 , wherein the filamentous fungal biomass has been subjected to a treatment to inactivate the viability of the filamentous fungal biomass.
3. The food product of claim 2 , wherein the treatment is selected from the group consisting of heating, irradiation, steaming, and combinations thereof.
4. The food product of claim 1 , wherein the filamentous fungal biomass makes up between about 10 wt. % and about 50 wt. % of the food material.
5. The food product of claim 1 , wherein the filamentous fungal biomass comprises size-reduced particles derived from a filamentous fungal biomat produced by surface fermentation.
6. The food product of claim 1 , wherein the filamentous fungal biomass comprises particles having an average particle length of 0.05 mm to 500 mm, an average particle width of 0.03 mm to 7 mm, and an average particle height of 0.03 to 1.0 mm.
7. The food product of claim 6 , wherein the average particle length is about 0.4 mm to about 500 mm and the average particle width is about 0.4 mm to about 7 mm.
8. The food product of claim 7 , wherein the average particle length is about 4 mm to about 10 mm, the average particle width is about 1 mm to about 3 mm, and the average particle height is less than about 0.75 mm.
9. The food product of claim 7 , wherein the average particle length is less than about 1.5 mm, the average particle width is less than about 1 mm, and the average particle height is less than about 0.75 mm.
10. The food product of claim 1 , wherein the vegetarian version of a meat product is selected from the group consisting of vegetarian versions of beef, chicken, pork, and fish.
11. The food material of claim 1 , wherein the filamentous fungal biomass comprises at least one filamentous fungus selected from the group consisting of Fusarium strain MK7 (ATCC Accession Deposit No. PTA-10698), Fusarium venenatum, Fusarium avenaceum, Neurospora crassa, Agaricus bisporus, Boletus edulis, Cantarellus cibarius, Calvatia gigantea, Cyclocybe aegerita, Ganoderma lucidum, Grifola frondosa, Morchella spp., Hypsizygus tessellatus, Hypsizygus ulmarius, Laetiporus spp., Lentinula edodes, Pleurotus eryngii, Pleurotus ostreatus, Pholiota microspora, Sparassis crispa , and Tuber spp.
12. The food product of claim 1 , wherein the fungal mycelium comprises aerial hyphae.
13. The food product of claim 1 , further comprising at least one additive selected from the group consisting of flavors, spices, flavor enhancers, fats, fat replacers, preservatives, sweeteners, color additives, nutrients, emulsifiers, stabilizers, thickeners, pH control agents, acidulants, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, firming agents, enzyme preparations, gases, and combinations thereof.
14. The food product of claim 13 , wherein the at least one additive is selected from the group consisting of flavors, spices, flavor enhancers, and sweeteners.
15. The food product of claim 13 , wherein the at least one additive comprises a spice mixture selected from the group consisting of a Cajun spice mixture, a cheese spice mixture, a soy spice mixture, a vinegar spice mixture, an herb spice mixture, a sour cream and onion spice mixture, a liquid smoke spice mixture, and a vegan meat spice mixture.
16. The food product of claim 13 , made by a method comprising:
(a) contacting the filamentous fungal biomass, the vegetarian version of a meat product, and the at least one additive; and
(b) dehydrating the filamentous fungal biomass.
17. The food product of claim 1 , wherein at least one of the filamentous fungal biomass and the vegetarian version of a meat product has been subjected to tenderization.
18. The food product of claim 1 , comprising all essential amino acids.
19. The food product of claim 1 , wherein the filamentous fungal biomass is the source for at least about 25 wt. % of protein in the food material.
20. The food product of claim 1 , wherein the filamentous fungal biomass and the vegetarian version of a meat product are the only sources of protein in the food material.
21. The food product of claim 1 , wherein the filamentous fungal biomass comprises particles having an average particle size of about 75 to about 120 microns.
22. The food product of claim 21 , wherein at least about 5 wt % of the particles have a particle size of at least about 180 microns and at least about 5 wt % of the filamentous fungal particles have a particle size of less than about 75 microns.
23. The food product of claim 1 , wherein the filamentous fungal biomass comprises all essential amino acids.
24. The food product of claim 1 , wherein the filamentous fungal biomass has a fiber content of at least about 23 wt. %.
25. The food product of claim 1 , wherein the filamentous fungal biomass has a lipid content of about 6 wt. % to about 11 wt. %.
26. The food product of claim 1 , wherein the food product is selected from the group consisting of a burger, a sausage, a hot dog, a chicken nugget, bacon, jerky, and a fish filet.
27. A food product, comprising:
(a) filamentous fungal biomass, wherein the filamentous fungal biomass consists essentially of fungal mycelium and is free of feedstock on which the filamentous fungal biomass was grown; wherein the filamentous fungal biomass comprises at least about 46 wt. % protein; wherein the filamentous fungal biomass comprises fiber; and the filamentous fungal biomass has been subjected to a treatment selected from the group consisting of inactivation of viability, deactivation of enzymes, and combinations thereof;
(b) a vegetarian version of a meat product; and
(c) at least one additive selected from the group consisting of flavors, spices, flavor enhancers, fats, fat replacers, preservatives, sweeteners, color additives, nutrients, emulsifiers, stabilizers, thickeners, pH control agents, acidulants, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, firming agents, enzyme preparations, gases, and combinations thereof.
28. The food product of claim 1 , wherein the vegetarian version of a meat product comprises a protein source selected from the group consisting of egg white protein, textured vegetable protein, bulgur, potato, brown rice, almond meal, wheat gluten, and combinations thereof.
29. The food product of claim 28 , wherein the vegetarian version of a meat product comprises textured vegetable protein.
30. The food product of claim 1 , wherein a ratio of the filamentous fungal biomass to the vegetarian version of a meat product is 10:90 to 90:10.