Edible aerial mycelium and preparation method thereof

Improved mycelia, in the form of edible aerial mycelia, suitable for use as food products, including food ingredients for making mycelium-based food products such as bacon. Methods of making edible aerial mycelia suitable for use as food products, including food ingredients. Comestible products cont...

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Hauptverfasser:	SCHACK DANIEL D, LOHNEIS SEBASTIAN, KAPLAN-BEY JESSIE HANNAH, O 'BRIEN MICHAEL A, MCINTYRE GAVIN R, CARLTON ANDREW JAMES, BAYER, ERIC, D, HUDSON, RICHARD, A, FRIEDMAN AARON S, SNYDER, ANTHONY, T, KUTIKOV, VALERY LEONIDOVICH, RUSCITTO NICOLA, MILLER PETER J
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPSOR SEAWEED CULTURE MEDIA ENZYMOLOGY FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HORTICULTURE HUMAN NECESSITIES HUNTING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING VINEGAR WATERING WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Improved mycelia, in the form of edible aerial mycelia, suitable for use as food products, including food ingredients for making mycelium-based food products such as bacon. Methods of making edible aerial mycelia suitable for use as food products, including food ingredients. Comestible products containing edible aerial mycelia, and methods of making comestible products containing edible aerial mycelia, such as mycelium-based bacon. The texture of the mycelium-based food is similar to that of a whole-muscle meat product, wherein the whole-muscle meat product is bacon. 改良菌丝体，为可食气生菌丝体形式，适于用作食品，包括用于制造菌丝体基食品例如培根的食品配料。制备适于用作食品(包括食品配料)的可食气生菌丝体的方法。含有可食气生菌丝体的可食产品，以及制备含有可食气生菌丝体的可食产品的方法，例如菌丝体基培根。菌丝体基食品的质地类似于全肌肉肉制品，其中全肌肉肉制品为培根。