The present invention relates to a method for the production of a fungal fermentation medium from at least one lignocellulosic material, preferably at least one industrial and/or agricultural side stream and to a fermentation medium obtainable accordingly, to a method for production of a fungal biomass by submerged fermentation of at least one fungal strain and to a fungal biomass obtainable accordingly, and to a fungal-based food product obtainable by using the instant fungal biomass of the invention. The instant fermentation medium produced preferably from spent grain is particularly useful in production of fungal biomass by submerged fermentation of Pleurotus pulmonarius, among others.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
C12N 1/22 - Procédés utilisant de la cellulose ou ses hydrolysats ou milieux de culture en contenant
The present invention relates to a method for the production of a composition comprising a fungal biomass, characterized in that said composition has a particular colour, as well as a composition and a supernatant obtainable according to the method of the present invention, and their use in the production of a food product, in particular a food product characterized by a particular colour.
A23F 3/16 - Extraction du théExtraits de théTraitement de l'extrait de théPréparation du thé instantané
A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
A23L 5/44 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés en utilisant des caroténoïdes ou des xanthophylles
A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
3.
PREDICTION METHODS FOR FUNGAL CULTURE AND CHARACTERISTICS PREDICTION OF MYCELIUM DERIVED PRODUCTS
The present invention relates to a method for preparing fungal biomass comprising the step of cultivating at least one fungal strain according to conditions of fungal biomass cultivation, wherein said fungal biomass is characterized by a target property, wherein the method further comprises predicting how to cultivate said fungal biomass to achieve said target property, and to relating prediction method. The present invention further relates to a method for preparing fungal biomass comprising the step of cultivating at least one fungal strain according to conditions of fungal biomass cultivation, wherein said fungal biomass is characterized by a target property, wherein the method further comprises predicting a target property of said fungal biomass based on the conditions of fungal biomass cultivation, and to relating prediction method. The present invention further relates to biomass obtainable according to the methods of the present invention.
G16C 60/00 - Science informatique des matériaux, c.-à-d. TIC spécialement adaptées à la recherche des propriétés physiques ou chimiques de matériaux ou de phénomènes associés à leur conception, synthèse, traitement, caractérisation ou utilisation
G16C 99/00 - Matière non prévue dans les autres groupes de la présente sous-classe
G16C 20/30 - Prévision des propriétés des composés, des compositions ou des mélanges chimiques
G16C 20/70 - Apprentissage automatique, exploration de données ou chimiométrie
The invention provides a process for continuous extraction of lignocellulosic material, the process comprising at least one stage comprising the steps of a) conveying the lignocellulosic material into an extractor, b) forming, in the extractor, a suspension of the lignocellulosic material and a solvent, c) extracting the lignocellulosic material in the extractor with the solvent, d) withdrawing part of the suspension from the extractor and conveying it to a pressing device at a flow rate {dot over (m)}4, e) separating the solvent from the lignocellulosic material by pressing off the solvent from the lignocellulosic material in the pressing device and conveying pressed-off solvent as a pressate to a pressate tank at a flow rate {dot over (m)}7, f) withdrawing pressed lignocellulosic material from the pressing device at a flow rate {dot over (m)}6, g) returning a first part of the pressate from the pressate tank at a flow rate {dot over (m)}8 into the extractor, h) withdrawing a second part of the pressate as an extract from the pressate tank at a flow rate {dot over (m)}9, i) Adding solvent to the lignocellulosic material in any one or more of steps a, b, c, d, e or g at a flow rate {dot over (m)}2.
The present invention relates to mycelium ingredients derived from submerged fermentation of at least one fungal strain in three different mediums: a defined medium leading to ingredient A, a synthetic medium leading to ingredient B, or a complex natural medium comprising a sidestream extract originated from an agrifood sidestream leading to ingredient C. Such unique mycelium compositions are characterized chemically, biologically, physically, morphologically, nutritionally, and organoleptically. The three different fibrous mycelium mass of edible fungi obtained from at least one fungal strain are further used to produce characterized food products, including meat analogues, fish analogues, dairy analogues, beverages, or other food products. These three new mycelium ingredients can be used in the manufacturing of foods, foodstuffs, beverages, pharmaceutical, cosmetics, nutraceutical, biomaterials, and feed and industrial applications.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23J 3/20 - Protéines à partir de micro-organismes ou à partir d'algues unicellulaires
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
A23L 27/24 - Épices, agents aromatiques ou condiments synthétiques préparés par fermentation
The present invention relates to a method for the production of a composition comprising a fungal biomass, characterized in that said composition has a particular colour, as well as a composition and a supernatant obtainable according to the method of the present invention, and their use in the production of a food product, in particular a food product characterized by a particular colour.
A23F 3/16 - Extraction du théExtraits de théTraitement de l'extrait de théPréparation du thé instantané
A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
A23L 5/44 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés en utilisant des caroténoïdes ou des xanthophylles
A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
7.
EDIBLE NON-ANIMAL DAIRY SUBSTITUTE PRODUCT COMPRISING FIBROUS MYCELIUM AS PROTEIN AND INSOLUBLE FIBER COMPONENT AND METHODS OF PRODUCING SUCH
The present invention provides edible non-animal dairy substitute products comprising fibrous mycelium as protein component. The substitute products offer an even higher nutritional value compared to dairy products in terms of its high prebiotic insoluble fiber content critical for gut health. Such high fibrous ingredient is not known to be contained with such properties in dairy products. The edible non-animal dairy substitute product of the present invention is selected from products substituting milk, yoghurt, fresh cheese, whey cheese, cream cheese, medium-hard cheese, hard-cheese, and soft-mould cheese. The present invention is also concerned with methods of producing the edible non-animal dairy substitute products.
A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
8.
METHOD AND SYSTEM FOR FUNGAL CULTURE AND CHARACTERISTICS PREDICTION OF MYCELIUM DERIVED PRODUCTS
The present invention relates to a method for predicting at least one property of a fungal biomass or a product (in particular food product) derived therefrom, the method comprising: (a) providing at least one input parameter, wherein the at least one input parameter comprises condition of the fungal culture; (b) predicting the at least one property of a fungal biomass or a product derived therefrom using a previously trained mathematical model; wherein the previously trained mathematical model is trained using: (i) output of the high-throughput screening (HTS) of at least one process; and (ii) previously built clustered information libraries on functional activity and characteristics of edible fungi, side stream information and/or fungi-derived product properties and information. The present invention further relates to a method for predicting at least one condition of the fungal culture and a system for performing the methods of the present invention.
G16C 60/00 - Science informatique des matériaux, c.-à-d. TIC spécialement adaptées à la recherche des propriétés physiques ou chimiques de matériaux ou de phénomènes associés à leur conception, synthèse, traitement, caractérisation ou utilisation
G16C 99/00 - Matière non prévue dans les autres groupes de la présente sous-classe
G16C 20/30 - Prévision des propriétés des composés, des compositions ou des mélanges chimiques
G16C 20/70 - Apprentissage automatique, exploration de données ou chimiométrie
The present invention relates to a method for the production of a fungal fermentation medium from brewer's spent grain (BSG) and to a fermentation medium obtainable accordingly, to a method for production of a fungal biomass by submerged fermentation of at least one fungal strain and to a fungal biomass obtainable accordingly, and to a food product obtainable by using the instant fungal biomass of the invention.
C12N 1/22 - Procédés utilisant de la cellulose ou ses hydrolysats ou milieux de culture en contenant
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23J 3/20 - Protéines à partir de micro-organismes ou à partir d'algues unicellulaires
A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
The present invention relates to a method for the production of a composition comprising a fungal biomass, characterized in that said composition has a particular colour, as well as a composition and a supernatant obtainable according to the method of the present invention, and their use in the production of a food product, in particular a food product characterized by a particular colour.
The present invention provides edible non-animal dairy substitute products comprising fibrous mycelium as protein component. The substitute products offer an even higher nutritional value compared to dairy products in terms of its high prebiotic insoluble fiber content critical for gut health. Such high fibrous ingredient is not known to be contained with such properties in dairy products. The edible non-animal dairy substitute product of the present invention is selected from products substituting milk, yoghurt, fresh cheese, whey cheese, cream cheese, medium-hard cheese, hard-cheese, and soft-mould cheese. The present invention is also concerned with methods of producing the edible non-animal dairy substitute products.
A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
The present invention relates to a method for the production of a fungal fermentation medium from at least one lignocellulosic material, preferably at least one industrial and/or agricultural side stream and to a fermentation medium obtainable accordingly, to a method for production of a fungal biomass by submerged fermentation of at least one fungal strain and to a fungal biomass obtainable accordingly, and to a fungal-based food product obtainable by using the instant fungal biomass of the invention. The instant fermentation medium produced preferably from spent grain is particularly useful in production of fungal biomass by submerged fermentation of Pleurotus pulmonarius, among others.
brevets
