US2024032580A1PendingUtilityA1

Edible foodstuffs and bio reactor design

90
Assignee: THE FYNDER GROUP INCPriority: Aug 30, 2017Filed: Sep 29, 2023Published: Feb 1, 2024
Est. expiryAug 30, 2037(~11.1 yrs left)· nominal 20-yr term from priority
Inventors:Mark A. KozubalRichard Eugene MacurYuval Charles AvnielMaximilian Devane Hamilton
C12R 2001/77C12N 1/14A23L 31/00A23V 2002/00C12R 2001/645A23L 5/30A23L 5/21A23L 5/20A23J 3/227A23L 29/065C12M 23/34C12M 23/40C12M 21/00C12M 23/24A23L 33/195A23C 9/1203A23G 9/36A23J 3/20C12N 1/145A23V 2250/208A23G 3/366A23V 2200/13A23V 2300/38
90
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Claims

Abstract

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.

Claims

exact text as granted — not AI-modified
1 . A flour composition, comprising:
 filamentous fungal mycelial biomass flour having a particle size between 0.03 mm and 0.4 mm, wherein the filamentous fungal mycelial biomass has been treated to eliminate cell viability; and   non-fungal flour.   
     
     
         2 . The flour composition of  claim 1 , wherein the filamentous fungal mycelial biomass flour has a protein content of at least about 46 wt. %. 
     
     
         3 . The flour composition of  claim 1 , wherein the filamentous fungal mycelial biomass flour has a moisture content of <about 14 wt. %. 
     
     
         4 . The flour composition of  claim 1 , wherein the flour composition comprises at least about 5 wt. % filamentous fungal mycelial biomass flour. 
     
     
         5 . The flour composition of  claim 4 , wherein the flour composition comprises between about 5 wt. % and about 30 wt. % filamentous fungal mycelial biomass flour. 
     
     
         6 . The flour composition of  claim 1 , wherein the filamentous fungal mycelial biomass flour comprises a filamentous fungus selected from the group consisting of:
 a filamentous fungus belonging to a family selected from the group consisting of Mucoraceae, Ustilaginaceae, Hericiaceae, Polyporaceae, Grifolaceae, Lyophyllaceae, Strophariaceae, Lycoperdaceae, Agaricaceae, Pleurotaceae, Physalacriaceae, Ophiocordycipitaceae, Tuberaceae, Morchellaceae, Sparassidaceae, Nectriaceae, Bionectriaceae, and Cordycipitaceae;   a filamentous fungus belonging to a species selected from the group consisting of  Rhizopus oligosporus, Ustilago esculenta, Hericululm erinaceus, Polyporous squamosus, Grifola frondosa, Hypsizygus marmoreus, Hypsizygus ulmarius  (elm oyster),  Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus  (pearl),  Pleurotus ostreatus  var. columbinus (Blue oyster), Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa  (cauliflower),  Fusarium venenatum, Fusarium  strain MK7 (ATCC Accession Deposit No. PTA-10698),  Disciotis venosa, Clonostachys rosea, Cordyceps militaris, Trametes versicolor, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Pleurotus djamor, Pleurotus ostreatus , and  Leucoagaricus  spp.;   a  Fusarium  species filamentous fungus;   a  Fusarium venenatum  filamentous fungus; and     Fusarium  strain MK7 (ATCC Accession Deposit No. PTA-10698).   
     
     
         7 . The flour composition of  claim 1 , wherein the non-fungal flour is selected from the group consisting of white flour, wheat flour, chickpea flour, and combinations thereof. 
     
     
         8 . The flour composition of  claim 1 , wherein the flour composition is vegan. 
     
     
         9 . The flour composition of  claim 1 , further comprising 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. 
     
     
         10 . The flour composition of  claim 1 , wherein the filamentous fungal mycelial biomass flour comprises primarily mycelia, fragments of mycelia, hyphae, fragments of hyphae, or combinations thereof. 
     
     
         11 . The flour composition of  claim 1 , wherein the filamentous fungal mycelial biomass flour has a lipid content of about 6 wt. % to about 11 wt. %. 
     
     
         12 . The flour composition of  claim 1 , wherein the filamentous fungal mycelial biomass flour is the source of at least about 50 wt. % of protein in the flour composition. 
     
     
         13 . The flour composition of  claim 1 , wherein the flour composition is free of milk and milk solids. 
     
     
         14 . A method of making a food product, comprising combining a flour composition with other food ingredients, wherein the flour composition comprises: (i) filamentous fungal flour treated to eliminate cell viability and having a particle size between 0.03 mm and 0.4 mm; and (ii) non-fungal flour. 
     
     
         15 . The method of  claim 14 , wherein the food product is a baked, dried, or frozen food product. 
     
     
         16 . The method of  claim 14 , wherein the food product is a baked food product selected from the group consisting of bread, pastries, cookies, pastas, and dumplings. 
     
     
         17 . The method of  claim 14 , wherein the other food ingredients comprise 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. 
     
     
         18 . The method of  claim 14 , wherein the presence of filamentous fungal flour in the food product is not detectable in a taste test. 
     
     
         19 . A method of making a filamentous fungal flour composition, comprising:
 steaming a filamentous fungal biomass;   cooling the filamentous fungal biomass;   dehydrating the filamentous fungal biomass to remove at least a portion of moisture contained in the filamentous fungal biomass; and   size reducing the filamentous fungal biomass to form particles.   
     
     
         20 . The method of  claim 19 , wherein the filamentous fungal biomass comprises a filamentous fungus selected from the group consisting of:
 a filamentous fungus belonging to a family selected from the group consisting of Mucoraceae, Ustilaginaceae, Hericiaceae, Polyporaceae, Grifolaceae, Lyophyllaceae, Strophariaceae, Lycoperdaceae, Agaricaceae, Pleurotaceae, Physalacriaceae, Ophiocordycipitaceae, Tuberaceae, Morchellaceae, Sparassidaceae, Nectriaceae, Bionectriaceae, and Cordycipitaceae;   a filamentous fungus belonging to a species selected from the group consisting of  Rhizopus oligosporus, Ustilago esculenta, Hericululm erinaceus, Polyporous squamosus, Grifola frondosa, Hypsizygus marmoreus, Hypsizygus ulmarius  (elm oyster),  Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus  (pearl),  Pleurotus ostreatus  var. columbinus (Blue oyster), Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa  (cauliflower),  Fusarium venenatum, Fusarium  strain MK7 (ATCC Accession Deposit No. PTA-10698),  Disciotis venosa, Clonostachys rosea, Cordyceps militaris, Trametes versicolor, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Pleurotus djamor, Pleurotus ostreatus , and  Leucoagaricus  spp.;   a  Fusarium  species filamentous fungus;   a  Fusarium venenatum  filamentous fungus; and     Fusarium  strain MK7 (ATCC Accession Deposit No. PTA-10698).   
     
     
         21 . The method of  claim 19 , wherein the filamentous fungal flour composition comprises all essential amino acids. 
     
     
         22 . The method of  claim 19 , wherein the filamentous fungal flour composition has a moisture content of less than about 14%. 
     
     
         23 . The method of  claim 19 , wherein the particles have an average particle size of about 0.03 mm to about 0.4 mm. 
     
     
         24 . The method of  claim 19 , wherein the particles have a protein content of at least about 46 wt %. 
     
     
         25 . The method of  claim 19 , wherein the size reducing step comprises at least one selected from the group consisting of cutting the biomass, chopping the biomass, dicing the biomass, mincing the biomass, grinding the biomass, blending the biomass, and sonicating the biomass. 
     
     
         26 . The method of  claim 19 , further comprising combining the filamentous fungal biomass particles with a non-fungal flour. 
     
     
         27 . The method of  claim 26 , wherein, after the combining step, the filamentous fungal biomass particles comprise between about 5 wt % and about 30 wt % of a combined mass of the filamentous fungal biomass particles and the non-fungal flour. 
     
     
         28 . The method of  claim 26 , wherein the non-fungal flour is selected from the group consisting of white flour, wheat flour, chickpea flour, and combinations thereof. 
     
     
         29 . The method of  claim 19 , wherein the filamentous fungal flour composition is vegan. 
     
     
         30 . The method of  claim 19 , further comprising adding to the filamentous fungal flour composition 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.

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