Edible foodstuffs and bio reactor 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 biofilm-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. An edible meat substitute product, comprising:
at least 80 wt. % filamentous fungal mycelial biomass of a fungal strain selected from Fusarium oxysporum strain MK7 (ATCC PTA-10698), Neurospora crassa, Fusarium venenatum, Fusarium avenaceum , and combinations thereof, that has a protein content of 46 wt. %-51 wt. %, comprises all essential amino acids, and has been subjected to a treatment to eliminate cell viability;
a binder; and
an additive selected from 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,
wherein: the edible meat substitute product is vegan and is free of feedstock on which the filamentous fungal mycelial biomass was grown, and
the filamentous fungal mycelial biomass is the source of at least about 25 wt. % of protein in the edible meat substitute product.
2. The edible meat substitute product of claim 1 , wherein the binder is selected from gluten, chickpea flour, vegetarian binders, arrowroot, pectin, guar gum, carrageenan, xanthan gum, chickpea water, ground flax seeds, egg replacer, flour, chia seeds, psyllium , and combinations thereof.
3. The edible meat substitute product of claim 1 , wherein the filamentous fungal mycelial biomass is the sole protein component in the food product.
4. The edible meat substitute product of claim 1 , wherein the edible meat substitute product comprises at least 90 wt. % filamentous fungal mycelial biomass.
5. The edible meat substitute product of claim 1 , that is made by:
contacting the filamentous fungal mycelial biomass, the binder, and the at least one additive; and thereafter
forming the meat substitute product.
6. The edible meat substitute product of claim 1 , wherein the edible meat substitute product is selected from a burger substitute product, a sausage substitute product, a hot dog substitute product, a chicken nugget substitute product, a turkey nugget substitute product, a fish filet substitute product, a bacon substitute product, a jerky substitute product, a ground beef substitute product, a ground chicken substitute product, a ground turkey substitute product, a fish stick substitute product, a fish patty substitute product, and a pork substitute product.
7. The edible meat substitute product of claim 1 , wherein the filamentous fungal mycelial 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.
8. The edible meat substitute of claim 1 , wherein the ascomycetes fungal strain is Neurospora crassa.
9. The edible meat substitute of claim 1 , wherein the edible meat substitute product further comprises a breading.
10. The edible meat substitute of claim 9 , wherein the edible meat substitute product with breading is suitable for frying.
11. The edible meat substitute product of claim 1 , which consists of:
at least 80 wt. % filamentous fungal mycelial biomass of fungal strain selected from Fusarium oxysporum strain MK7 (ATCC PTA-10698), Neurospora crassa, Fusarium venenatum, Fusarium avenaceum , and combinations thereof, that has a protein content of 46 wt. %-51 wt. %, comprises all essential amino acids, and
has been subjected to a treatment to eliminate cell viability;
a binder; and
an 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,
wherein: the edible meat substitute product is vegan and is free of feedstock on which the filamentous fungal mycelial biomass was grown, and
the filamentous fungal mycelial biomass is the source of at least about 25 wt. % of protein in the edible meat substitute product.