FOOD PRODUCT COMPRISING FUNGAL MYCELIUM MATERIAL

It is disclosed a food product comprising non-toxic edible fungal mycelium as a binding agent for food particles. It is also disclosed use of fungal mycelium as a binding agent for food particles. It is further disclosed a method for the production of a food product comprising non-toxic edible funga...

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Bibliographische Detailangaben
Hauptverfasser:	VIRTANEN, Leevi, SZILVAY, Geza, NISOV, Anni, PAANANEN, Arja, VIRTANEN, Veera, SUHONEN, Anniina
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS 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 PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	It is disclosed a food product comprising non-toxic edible fungal mycelium as a binding agent for food particles. It is also disclosed use of fungal mycelium as a binding agent for food particles. It is further disclosed a method for the production of a food product comprising non-toxic edible fungal mycelium, comprising the steps of: providing a fungal strain; providing food particles; cultivating the fungal strain in a liquid culture media in a fermenter to provide fungal mycelium; inactivating the fungal mycelium; separating the fungal mycelium from the culture media; optionally drying the inactivated fungal mycelium; mixing the inactivated fungal mycelium with the food particles to provide a food mixture;optionally subjecting the food mixture to heat treatment at a temperature of about 70°C to about 250°C to provide a food product. L'invention concerne un produit alimentaire comprenant du mycélium fongique comestible non toxique en tant qu'agent liant pour des particules alimentaires. L'invention concerne également l'utilisation de mycélium fongique en tant qu'agent liant pour des particules alimentaires. L'invention concerne aussi un procédé de production d'un produit alimentaire comprenant du mycélium fongique comestible non toxique, comprenant les étapes suivantes : fournir une souche fongique ; fournir des particules alimentaires ; cultiver la souche fongique dans un milieu de culture liquide dans un fermenteur pour fournir du mycélium fongique ; inactiver le mycélium fongique ; séparer le mycélium fongique du milieu de culture ; facultativement, sécher le mycélium fongique inactivé ; mélanger le mycélium fongique inactivé avec les particules alimentaires pour obtenir un mélange alimentaire ; facultativement, soumettre le mélange alimentaire à un traitement thermique à une température d'environ 70 °C à environ 250 °C pour obtenir un produit alimentaire.