METHODS OF FORMING TEXTURIZED MYCELIUM PRODUCTS WITH COMPRESSION AND/OR HEAT

A method of forming an edible meat substitute product includes providing a mycelium mass, disposing the mycelium mass in a container, and applying a vacuum to the container. The method further includes heating the mycelium mass to a first temperature above 25° C. to form a textured mycelium product....

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Bibliographische Detailangaben
Hauptverfasser:	WHITELEY, Justin, BUCHER, Stefan Klaus, YATES, Tracy B
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A method of forming an edible meat substitute product includes providing a mycelium mass, disposing the mycelium mass in a container, and applying a vacuum to the container. The method further includes heating the mycelium mass to a first temperature above 25° C. to form a textured mycelium product. The texturized mycelium product has a chewiness in a range in of about 500 g/cm2 to about 4,500 g/cm2 and/or a firmness that is in a range from about 15 kg to about 20 kg.