Fermented food and preparation method thereof

Abstract

The present disclosure relates to a method of making a fermented edible product enriched or improved in one or more characteristics of flavor, aroma, texture, cooking experience, visual appearance, nutritional and / or dietary value, spoilage time, and / or carbon footprint, comprising: a) providing one or more edible ingredients. B) performing one or more preparation steps on the one or more edible ingredients to form the fermentation substrate. C) contacting the fermentation substrate with one or more microorganisms under conditions that allow the microorganisms to colonize / colonize and proliferate on / on the fermentation substrate; and d) separating the fermentation substrate and the one or more microorganisms into the edible product.

Description

Technical Field

[0001] The present application relates to fermented edible products having improved quality characteristics such as flavor, aroma, texture, cooking experience, visual appearance, nutritional and / or dietary value, decay time and / or carbon footprint, and to methods of producing such fermented edible products. Background Art

[0002] The practice of food fermentation and its diverse techniques date back to ancient times and are currently prevalent in a variety of food cultures around the world. One only needs to consider the examples of beer, cheese and yogurt to understand the extent to which fermentation is used in the food and beverage industry. However, there is now an increased demand for foods based on plant sources. Consumers are increasingly prioritizing food choices that are consistent with climate and ecological sustainability, with a particular emphasis on utilizing raw materials that would otherwise be classified as waste streams or are currently unsuitable for human consumption or food production. There is a need to create high-quality food options based on plant sources, while providing the desired texture, flavor, nutritional content and other characteristics reminiscent of meat. In addition, it would be ideal to partially or fully utilize plant raw materials from agricultural or industrial waste streams (upcycling). Existing meat substitute technologies are inadequate or unattractive because they rely on artificial additives and isolated proteins to achieve meat-like texture and flavor. Summary of the invention

[0003] The methods and edible products described herein provide improvements that address the shortcomings and limitations of existing methods. By fermenting plant materials, these methods are able to create meat-like properties while providing excellent health and environmental benefits.

[0004] Thus, in a first aspect, the present disclosure provides a method for preparing a fermented edible product, the fermented edible product optionally being enriched or improved in one or more of flavor, aroma, texture, cooking experience, visual appearance, nutritional and / or dietary value, spoilage time and / or carbon footprint, the method comprising:

[0005] a) providing one or more edible ingredients;

[0006] b) subjecting one or more edible ingredients to one or more preparation steps to form a fermentation substrate;

[0007] c) contacting the fermentation substrate with one or more microorganisms under conditions that allow the microorganisms to colonize and proliferate on / in the fermentation substrate; and

[0008] d) separating the fermentation substrate and the one or more microorganisms into the edible product.

[0009] In another aspect, described herein is a fermented edible product comprising one or more filamentous fungi or mycelium thereof and 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of oat, potato, red beet, cultivated pea and white lupin seeds. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] The figures included herein are illustrative and simplified for clarity. They only show details that are essential to understanding the present invention, while other details may have been omitted. The figures and diagrams included herein describe what is described in this document.

[0011] Figure 1 A flow chart is shown for the preparation and mixing of the ingredients described herein.

[0012] Incorporated by Reference

[0013] All publications, particularly patents and patent applications, mentioned herein are incorporated by reference to the same extent as if each individual publication, patent or patent application was specifically and individually indicated to be incorporated by reference. In the event of a conflict in a terminology herein and that in an incorporated reference, the terminology herein controls. DETAILED DESCRIPTION

[0014] Those skilled in the art can readily understand the features and advantages of the present invention through the following detailed description of embodiments and examples of the present invention with reference to the drawings and figures herein.

[0015] definition

[0016] Percentages given herein as "% wt" refer to percentages by weight. In some embodiments, such as for edible ingredients, the weight percentage is calculated as the percentage of the substance in the natural form of the ingredient, such as unpeeled raw beets, while in other embodiments, the weight percentage is calculated as the percentage of the substance in the ingredient after processing (e.g., peeled, chopped, dried, etc.).

[0017] method

[0018] A first aspect provided herein relates to a method for preparing a fermented edible product (food or feed) that is optionally enriched or improved with one or more properties selected from the group consisting of flavor, aroma, texture, cooking experience, visual appearance, nutrition and / or value, decay time and / or carbon footprint, the method comprising:

[0019] a) providing one or more edible ingredients;

[0020] b) subjecting one or more edible ingredients to one or more preparation steps to form a fermentation substrate;

[0021] c) contacting the fermentation substrate with one or more microorganisms under conditions that allow the microorganisms to colonize and proliferate on / in the fermentation substrate; and

[0022] d) separating the fermentation substrate and the one or more microorganisms into the edible product.

[0023] In another aspect, provided herein is a method for preparing a fermented edible product (food or feed), comprising:

[0024] a) providing one or more edible ingredients;

[0025] b) subjecting one or more edible ingredients to one or more preparation steps to form a fermentation substrate;

[0026] c) contacting the fermentation substrate with one or more microorganisms under conditions that allow the microorganisms to colonize and proliferate on / in the fermentation substrate; and

[0027] d) separating the fermentation substrate and the one or more microorganisms into an edible product.

[0028] The edible product is typically a food, pet food or animal feed composition, in particular a food composition, since for food intended for human consumption, the requirements regarding flavor, aroma, texture, cooking experience, visual appearance, nutritional and / or dietary value, spoilage time and / or carbon footprint are particularly high.

[0029] Although one or more edible ingredients can be from any suitable source, the method is particularly useful when obtaining edible ingredients from industrial or agricultural waste streams, which are usually not used or even unsuitable for human consumption due to lack of suitable characteristics. An example of such an edible ingredient is brewer's waste grain (BSG, usually barley or wheat), which is the grain residue left after grain is used to brew, for example, beer or other beverages. BSG is included in the remaining starch, sugar and fiber, etc. that are not consumed in the brewing process. However, BSG is not very attractive as a food ingredient for humans. Therefore, before the method provided herein occurred, BSG was usually used as animal feed or burned to obtain heat.

[0030] The choice of edible ingredients and microbial fermentation, either alone or together, can affect the characteristics of the edible product, particularly flavor, aroma, texture, cooking experience, visual appearance, nutritional and / or dietary value, spoilage time and / or carbon footprint. Thus, in further embodiments, the edible ingredients may include one or more of the following:

[0031] a) a dry component comprising i) starch to provide nutrition to the one or more microorganisms and ii) fiber to provide nutritional and / or dietary value to the edible product, the dry component being capable of absorbing water from other edible ingredients;

[0032] b) a high moisture and high starch component that provides for forming a gelatinized starch that binds the other edible ingredients together, provides nutrition for the one or more microorganisms, and provides texture to the edible product;

[0033] c) a component that provides minerals and vitamins to one or more microorganisms and provides a natural color to the edible product;

[0034] d) a high protein and low moisture component that provides flavor, firmness and structure to the texture of the edible product; or

[0035] e) a high starch component that provides continued nutrition for the one or more microorganisms and provides softness to the texture of the edible product.

[0036] Ingredients may be selected based on the individual nutritional components of the ingredients, as well as their combined qualities as a growth medium for the fungal culture being used.

[0037] In some embodiments, one or more edible ingredients include at least 2, such as at least 3, such as at least 4, such as at least 5 components selected from the dry component, the high moisture and high starch component, the component providing minerals and vitamins, the high protein and low moisture component and / or the high starch component. In a specific embodiment, one or more edible ingredients include all 5 ingredients selected from the dry component, the high moisture and high starch component, the component providing minerals and vitamins, the high protein and low moisture component or the high starch component.

[0038] In more specific embodiments, the edible ingredient is selected from grains, root vegetables and legumes, or combinations or extracts thereof have proven to be particularly useful.

[0039] Cereals are very useful as dry components, particularly cereals selected from corn, rice, wheat, barley, sorghum, millet, oats, triticale, rye and / or fonio. In some embodiments, cereals are spent cereals produced by alcoholic beverage fermentation, i.e. beer spent cereals (BSG). More specifically, using oats as cereals is particularly attractive. One or more edible ingredients preferably comprise cereals of 5%wt to 60%wt, such as 5%wt to 10%wt, such as 10%wt to 15%wt, such as 15%wt to 20%wt, such as 20%wt to 25%wt, such as 25%wt to 30%wt, such as 30%wt to 35%wt, such as 35%wt to 40%wt, such as 45%wt to 50%wt, such as 55%wt to 60%wt, optionally 19%wt to 21%wt cereals, particularly oats.

[0040] Root vegetables are very useful as a high moisture and high starch component and / or a component providing minerals and vitamins. Root vegetables may in particular be modified stem vegetables, root vegetables or true root vegetables.

[0041] Improved plant stem vegetables include corms (bulb tubers / bulb tubers), rhizomes or tubers. The corms are suitably selected from konjac (konjac), taro (taro), water chestnut (water chestnut), Ethiopian banana (Ethiopian banana), water lily (water lily), edible fern, duckbill grass (arrow grass or white mushroom), cattail, dripping Guanyin (Malanga, arrow leaf yellow body grass, arrow leaf yellow body yam, arrow leaf yellow body taro and other names) and / or wild taro (Araceae or Japanese potato). The rhizome is suitably selected from turmeric (turmeric root powder), ginseng (American ginseng), arthropoda (vanilla lily, and others), canna (canna), cordyline (ti), arrowroot (arrowroot powder), lotus (lotus root), cattail (cattail or reed) and / or ginger (ginger, galangal). The tuber is suitably selected from the group consisting of potato vine (pig potato or peanut), cyperus (tiger nut or cyperus), Dioscorea (yam, grape), Dioscorea (Chinese yam or white yam), Jerusalem artichoke (artichoke or sun ginger), Hemerocallis (day lily), Lathyrus roseus (peanut pea), Oca (oca or New Zealand yam), Ethiopian potato and brown tiger shrimp (kembili, dazo, etc.), Solanum tuberosum (potato), Manna (Chinese artichoke or grass silkworm), Nasturtium (tuber nasturtium or ) and / or ulluku. In a preferred embodiment, the tuber is of the genus Solanum, in particular of the species Solanum (potato), for example Solanum umbelliferum.

[0042] The root vegetable is suitably Arrowroot (Florida aconite).

[0043] In some embodiments, the true root vegetables are selected from the main root or tuber. The root vegetables can be selected from konjac (yellow lily yam), celeriac (groundnut or tuber), yam (long taro, Chinese yam, Korean yam, mountain yam), glycine (native ginger), Ipomoea batatas (sweet potato), cyperus rotundus (desert yam), cassava (cassava tuber or rhizome or manioc), mauka (mauka or chago), psoralea (breadroot, tipsin or prairie radish) and / or yacon (yacon). The taproot vegetable may be selected from the group consisting of Acacia xanthocarpon (Peruvian carrot), beet (beet and fodder beet), Brassica (kohlrabi, rutabaga and turnip), Anise (black cumin), Arctium (burdock, Asteraceae), Daucus carota (yellow carrot), celery (celeriac), Radish (radish), Taraxacum officinale (dandelion) and / or maca. Preferably, the taproot vegetable is beet, optionally a common subspecies, in particular Beta vulgaris var. Conditions (red beet).

[0044] In some embodiments of the method, one or more edible ingredients include 5% wt to 60% wt root vegetables, such as 5% wt to 10% wt, such as 10% wt to 15% wt, such as 15% wt to 20% wt, such as 20% wt to 25% wt, such as 25% wt to 30% wt, such as 30% wt to 35% wt, such as 35% wt to 40% wt, such as 45% wt to 50% wt, such as 55% wt to 60% wt, 20% wt to 60% wt root vegetables, optionally 38% wt to 42% wt. In some embodiments, one or more edible ingredients include 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt potatoes. In additional or alternative embodiments, one or more edible ingredients can optionally include 15% wt to 25% wt, optionally 19% wt to 21% wt beetroot. In yet further embodiments, the one or more edible ingredients comprises 10%wt to 30%wt, optionally 15%wt to 25%wt, optionally 19%wt to 21%wt of potatoes and 10%wt to 30%wt, optionally 15%wt to 25%wt, optionally 19%wt to 21%wt of beetroot.

[0045] Legumes are very useful as high protein and low moisture components and / or high starch components, providing sustained nutrition for one or more microorganisms and providing softness to the texture of the edible product. Useful legumes include and can be selected from beans of the genera Phaseolus, Pisum, Vigna, Leguminosae, Orchid, Celery, Vicia, Arachis, Glycine, Scleroderma, Mucuna, Lupinus, Ceratonia, Canavalia, Ceratonia, Lablab, Quaternaria, Acanthocephala, Lathyrus, Clover, Alfalfa, Sweet Sweetgrass and / or Tamarind.

[0046] In certain embodiments,

[0047] - beans selected from the group consisting of Phaseolus vulgaris (kidney bean, pinto bean, common bean, lentil, black bean, borlotti bean), Phaseolus vulgaris (lima bean), Phaseolus vulgaris (runner bean, flat bean), red bean (Phaseolus vulgaris));

[0048] - peas are selected from the cultivated genus Pisum (green peas, white peas, yellow peas, field peas, snow peas, sweet peas);

[0049] - mung bean is selected from mung bean (green bean), black mung bean (black bean), Vigna spp. (black-eyed pea, long bean, black-eyed pea), moth bean (moth bean))) and / or adzuki bean (red bean);

[0050] - pigeon pea selected from the genus Pigeon pea (tree bean);

[0051] - lentils selected from the group consisting of lentils (lentils, red lentils, green lentils, Puy lentils);

[0052] - chickpeas selected from the genus Accumbens (chickpea, garbanzo bean);

[0053] - broad beans are selected from the genus Vicia (broad bean, broad bean), Ulex oleraceus (bitter pea) and / or Vetch oleraceus (common pea);

[0054] - peanuts selected from groundnuts (Arachis hypogaea);

[0055] - edamame beans are selected from vegetable soybeans (soybeans);

[0056] - the genus Pseudomonas is selected from Pseudomonas (horse beans);

[0057] - Mucuna beans are selected from Mucuna pruriens (velvet beans);

[0058] - lupinus is selected from the group consisting of Lupinus alba (Lupinus alba, Lupinus sweet), Lupinus variegated (Tarwi / Andean lupinus), Lupinus multiflorus and / or Lupinus angustifolia;

[0059] - carob beans are selected from sweet pod beans (carob beans);

[0060] - the beans are selected from the genus Canavalia (sword bean) and / or Canavalia spp. (dwarf bean);

[0061] - the beans are selected from guar beans (guar beans);

[0062] - white beans selected from lentils (hyacinth beans, lablab beans);

[0063] - winged beans are selected from beans of the Fabaceae family (winged beans);

[0064] - Clitoria ternata is selected from the genus Clitoria ternata (Butterfly Pea);

[0065] - Lathyrus is selected from Lathyrus domesticus (grass pea) and / or Lathyrus rosa (tuber pea);

[0066] - clover beans are selected from Trifolium repens (white clover) and / or Trifolium pratense (red clover);

[0067] - Alfalfa beans are selected from the group consisting of Medicago truncatula (Alfalfa);

[0068] - Melilotus Beans selected from Melilotus officinalis (Sweet Clover); and / or

[0069] - tamarind beans selected from Tamarindus indica;

[0070] One or more edible ingredients may suitably comprise 5%wt to 60%wt of beans, for example 10%wt to 15%wt, for example 15%wt to 20%wt, for example 20%wt to 25%wt, for example 25%wt to 30%wt, for example 30%wt to 35%wt, for example 35%wt to 40%wt, for example 45%wt to 50%wt, for example 55%wt to 60%wt, optionally 38%wt to 42%wt. Additionally or alternatively, beans may comprise 5%wt to 60%wt of protein, for example 10%wt to 15%wt, for example 15%wt to 20%wt, for example 20%wt to 25%wt, for example 25%wt to 30%wt, for example 30%wt to 35%wt, for example 35%wt to 40%wt, for example 45%wt to 50%wt, for example 55%wt to 60%wt. Additionally or alternatively, the legumes may comprise 5%wt to 60%wt of starch, such as 10%wt to 15%wt, such as 15%wt to 20%wt, such as 20%wt to 25%wt, such as 25%wt to 30%wt, such as 30%wt to 35%wt, such as 35%wt to 40%wt, such as 45%wt to 50%wt, such as 55%wt to 60%wt. The one or more edible ingredients may also comprise at least two legumes, wherein at least one legume contains a high level of protein and at least one other legume contains a high level of starch. More specifically, the high protein level legumes may contain 5% wt to 60% wt of protein, for example 10% wt to 15% wt, for example 15% wt to 20% wt, for example 20% wt to 25% wt, for example 25% wt to 30% wt, for example 30% wt to 35% wt, for example 35% wt to 40% wt, for example 45% wt to 50% wt, for example 55% wt to 60% wt, while the high starch level legumes may contain 5% wt to 60% wt of protein, for example 10% wt to 15% wt, for example 15% wt to 20% wt, for example 20% wt to 25% wt, for example 25% wt to 30% wt, for example 30% wt to 35% wt, for example 35% wt to 40% wt, for example 45% wt to 50% wt, for example 55% wt to 60% wt. In a desired embodiment, the legumes include peas and / or lupins, particularly cultivated peas and white lupin seeds, more particularly yellow cracked cultivated peas and sweet white lupin seeds. In a further useful embodiment, the one or more edible ingredients include 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of yellow cracked cultivated peas. Alternatively, the one or more edible ingredients include 15% wt to 25% wt, optionally 19% wt to 21% wt of sweet white lupin seeds.Further, the one or more edible ingredients include 10%wt to 30%wt, optionally 15%wt to 25%wt, optionally 19%wt to 21%wt of yellow cracked cultivated peas and 10%wt to 30%wt, optionally 15%wt to 25%wt, optionally 19%wt to 21%wt of sweet white lupin seeds.

[0071] In a preferred embodiment, the one or more edible ingredients include oats, potatoes, beets, cultivated peas and white lupin seeds, more specifically, oats, potatoes, red beets, cultivated peas and white lupin seeds each account for 10%wt to 30%wt, optionally 15%wt to 25%wt, optionally 19%wt to 21%wt.

[0072] To further improve the properties, the edible ingredient may also include a plant extract, such as an oat extract, optionally an aqueous extract, also known as oat milk. In addition, or as an alternative, the extract may be an almond extract, optionally an aqueous extract of almonds, also known as almond milk. Such an aqueous extract may suitably be a residue from the actual production of the plant extract, such as a press cake from the production of such an extract.

[0073] Preparation of edible ingredients

[0074] Prior to fermentation, the edible ingredients are preferably pretreated in a manner that improves subsequent handling and / or fermentation conditions. As disclosed herein, it has been found that pretreatment of ingredients significantly affects fermentation performance and quality parameters of fermented products. In some embodiments, pretreatment is mechanical, including chopping, grinding and / or crushing, while in other embodiments, pretreatment is thermal or chemical, such as heating, microwaving, boiling and / or cooking, especially before forming a fermentation substrate.

[0075] In some embodiments, the cereal is ground or milled to have a particle size with a maximum diagonal / diameter of 0.5 mm to 10 mm, such as 0.5 mm to 1 mm, such as 1 mm to 2 mm, such as 2 mm to 3 mm, such as 3 to 4 mm, such as 4 mm to 5 mm, such as 5 mm to 6 mm, such as 6 mm to 7 mm, such as 7 mm to 8 mm, such as 8 mm to 9 mm, such as 9 mm to 10 mm, optionally with an average particle size of 3.5 mm. In particular, when the cereal is oats and / or BSG, the oats and / or BSG are pre-treated by grinding them to particles of between 2 and 5 mm in size, optionally between 3 and 4 mm, and optionally with an average particle size of 3.5 mm before being formed as a fermentation substrate.

[0076] In other embodiments, one or more edible ingredients are pre-treated, particularly prior to forming the fermentation substrate, by heating, such as by microwaving, boiling or steaming, to gelatinize starch components, etc. For the fermented products described herein, steaming is particularly useful because it provides some water for gelatinization while still controlling the amount of water in the substrate prior to fermentation. Steaming allows for more precise cooking, whereas, for example, boiling removes nutrients and increases the water content of the substrate.

[0077] More specifically, tubers such as potatoes or other high starch content ingredients can be advantageously pre-treated by heat treatment to expose the starch granules to the fermenting microorganisms and to fully or partially gelatinize the starch by methods such as microwaving, boiling or steaming. When the ingredients include cereals and root vegetables, especially oats and potatoes, they can also be ground together before forming the fermentation substrate, optionally to the extent that no visible lumps of the root vegetables can be observed. In some embodiments, especially when the cereals are oats and the root vegetables are potatoes, the edible ingredients include cereals and root vegetables ground together, preferably in a ratio of cereals:root vegetables of 0.5:1 to 1:0.5, optionally 1:1. In some embodiments, the ratio of cereals:root vegetables is oats:potatoes.

[0078] In a further pre-treatment embodiment, wherein the root vegetable is a taproot vegetable, such as beet, optionally of the common subspecies, in particular Beetroot (red beet), the taproot is pre-treated by i) boiling and / or steaming the taproot and ii) grinding the taproot prior to forming the fermentation substrate. In this embodiment, the taproot is suitably ground to an average particle size of its longest diagonal / diameter as described above, preferably between 1.7 mm and 2.8 mm.

[0079] In the methods described herein, the one or more edible ingredients include cultivated peas, and wherein the cultivated peas are pre-treated prior to forming the fermentation substrate by: i) drying and splitting the cultivated peas, ii) microwaving, boiling or steaming the cultivated peas, and iii) grinding the cultivated peas to an average particle size as described above, preferably between 1.7-2.8 mm.

[0080] When the edible ingredients include legumes, these ingredients are preferably also pre-treated prior to forming the fermentation substrate to gelatinize the ingredient components and make them available to the microorganisms and to remove unwanted components, such as toxic and / or bitter compounds, such as alkaloids. Such pre-treatment suitably includes soaking the legumes in an aqueous liquid to extract the unwanted compounds, microwaving, boiling or steaming the legumes, and grinding the legumes. For example, when the legumes are legumes / seeds of the genus Lupinus, such as from Lupinus albus (white lupinus, sweet lupinus), Lupinus variegus (Tarwi / Andean lupinus), Lupinus multiflorus and / or Lupinus angustifolia, in particular from Lupinus albus; these may advantageously be soaked in fresh or salt water to fully or partially extract the toxic or bitter alkaloids, and ground to an average particle size of the longest diagonal / diameter as described above, preferably between 1.7 mm and 2.8 mm.

[0081] In another embodiment, the substrate is made of red beet, potato, oatmeal, pea and lupin, uniformly mixed at 20% wt. The red beet and potato are preferably peeled, diced and steamed, the oatmeal is preferably ground into flour, the pea is preferably cooked, and the lupin is preferably soaked before boiling to remove unwanted components (e.g. for at least 6 hours). The red beet, potato and lupin are preferably mixed separately to increase the surface area. The potato is preferably mixed with the oatmeal flour in a 1:1 ratio (W / W) to reduce stickiness.

[0082] Fermentation substrate

[0083] In a preferred embodiment, the method described herein comprises the step of forming the edible ingredient (whether pre-treated or not) into a fermentation substrate. This step suitably comprises an operation optionally selected from further mechanical, ultrasonic and / or thermal treatment, as well as additional processing aids or other functional ingredients.

[0084] Mechanical steps include mixing the ingredients, further grinding the mixture and / or shaping the mixture into a desired shape suitable for microbial inoculation and fermentation processes. Thermal treatment may also include other steps such as microwave heating, boiling or steaming the ingredient mixture, including procedures to sterilize the formed substrate, such as pasteurization.

[0085] In some embodiments, the substrate forming step comprises mixing the ingredients (whether pre-treated or not), and optionally further grinding them to an average particle size of the longest diagonal / diameter of between 50 μm and 500 μm, for example between 50 μm and 100 μm, for example between 100 μm and 150 μm, for example between 150 μm and 200 μm, for example between 200 μm and 250 μm, for example between 250 μm and 300 μm, for example between 300 μm and 350 μm, for example between 350 μm and 400 μm, for example between 400 μm and 450 μm, for example between 450 μm and 500 μm. In other embodiments, the substrate forming step comprises grinding the ingredients to an average particle size of the longest diagonal / diameter of between 0.5 and 10 mm, such as 0.5 to 1 mm, such as 1 to 2 mm, such as 2 to 3 mm, such as 3 to 4 mm, such as 4 to 5 mm, such as 5 to 6 mm, such as 6 to 7 mm, such as 7 to 8 mm, such as 8 to 9 mm, such as 9 to 10 mm. Optionally, the substrate forming step comprises pasteurizing the mixture before and / or after grinding. This method is particularly useful when the ingredients include oats, potatoes, red beets, cultivated peas and white lupins.

[0086] It is important to pasteurize the substrate prior to inoculation and fermentation to avoid contamination of the substrate with microorganisms, which could negatively affect the fermentation. Pasteurization of the substrate can usually be accomplished by cooking at 120°C for 30 minutes.

[0087] In an important embodiment, the water content of the substrate is also adjusted prior to fermentation, wherein optimal fermentation performance can be achieved with a water content between 25% wt and 50% wt, for example between 25% wt and 30% wt, for example between 30% wt and 35% wt, for example between 35% wt and 36% wt, for example between 36% wt and 38% wt, for example between 38% wt and 39% wt, for example between 39% wt and 41% wt, for example between 41% wt and 43% wt, for example between 43% wt and 45% wt, for example between 45% wt and 50% wt.

[0088] Other important embodiments include dividing and forming the substrate into a plurality of discrete portions of a desired size and / or shape, which are then placed in a container optimized for subsequent fermentation and / or the final use of the fermented product. Preferred portion sizes are 25 g to 3000 g, such as 25 g to 50 g, such as 50 g to 100 g, such as 100 g to 200 g, such as 200 g to 300 g, such as 300 g to 400 g, such as 400 g to 500 g, such as 500 g to 750 g, such as 750 g to 1000 g, such as 1000 g to 1500 g, such as 1500 g to 2000 g, such as 2000 g to 2500 g, such as 2500 g to 3000 g. The portion is made into a desired shape, such as granules, balls, pieces, slices or cakes, and then placed in a container that can be used to maintain the shape and fermentation process. Such containers may be of open or closed design for optimal fermentation results and / or disposal, and they may be made of wood, plastic, metal, or a composite thereof.

[0089] Microorganisms and fermentation

[0090] Method described herein also includes the step of contacting the fermentation substrate with one or more microorganisms under the condition of allowing microorganisms to colonize and proliferate on / in the fermentation substrate.Contact includes introducing or inoculating the microorganism into any suitable mode on or in the substrate, including mixing into the substrate or spraying or dusting on the surface of the microbial substrate.Microorganism can be added into the substrate as lyophilized powder or pre-inoculated cell suspension, preferably with the amount of 0.25g to 2g microorganism per kilogram of substrate.In some embodiments, the substrate is inoculated with 0.01 to 0.05 gram of Aspergillus spores per kilogram of substrate, for example 0.02 to 0.04 gram of Aspergillus spores per kilogram of substrate, for example about 0.033 gram of Aspergillus spores per kilogram of substrate.

[0091] The microorganism used in the methods described herein is preferably a GRAS (generally recognized as safe) strain, which is particularly useful because the fermented edible product obtains less safety studies required for market approval. In addition, in some embodiments, the microorganism is a fungus, such as a filamentous fungus or a mold, optionally belonging to the genus Aspergillus, optionally belonging to Aspergillus oryzae or Aspergillus sojae. Other preferred molds include molds of the genus Rhizopus, optionally belonging to oligosporic Rhizopus. Useful subvariants of Aspergillus oryzae include Aspergillus oryzae "sweet koji" and Aspergillus oryzae "protein koji".

[0092] The substrate inoculated with the microorganisms is fermented under conditions that allow the microorganisms to colonize and proliferate on / in the fermentation substrate, preferably during predetermined time intervals, temperatures and humidity to achieve optimal improvements in properties. In a preferred embodiment, the fermentation time is selected from between 20 hours and 90 hours, such as between 20 hours and 30 hours, such as between 30 hours and 40 hours, such as between 40 hours and 50 hours, such as between 50 hours and 60 hours, such as between 60 hours and 70 hours, such as between 70 hours and 80 hours, such as between 80 hours and 90 hours. In a preferred embodiment, the fermentation temperature is selected from between 10°C and 70°C, such as 10°C to 19°C, such as 19°C to 20°C, such as 20°C to 25°C, such as 25°C to 30°C, such as 30°C to 31°C, such as 31°C to 35°C, such as 35°C to 40°C, such as 40°C to 50°C, such as 50°C to 60°C, such as 60°C to 70°C. To stop the fermentation, the substrate and microorganisms are appropriately cooled, preferably to below 10°C, and then pasteurized at 90°C for 3 minutes to heat inactivate any remaining microbial activity.

[0093] During the fermentation process, water may be further supplied to maintain the optimum moisture level for the fermentation in whole or in part. However, the fermentation process may still consume water, and the fermented product may need to be rehydrated to maintain attractive properties. Therefore, in one embodiment, the fermented product is rehydrated by adding water to the product to reach a moisture content between 20% wt and 90% wt, such as 20% wt to 30% wt, such as 30% wt to 40% wt, such as 40% wt to 50% wt, such as 50% wt to 60% wt, such as 60% wt to 70% wt, such as 70% wt to 80% wt, such as 80% wt to 90% wt.

[0094] parameter

[0095] The methods described herein improve or enrich one or more properties of the fermented product compared to the parent unfermented product, selected from flavor, aroma, texture, cooking experience, visual appearance, nutritional and / or dietary value, spoilage time and / or carbon footprint. These properties, if not directly quantifiable by analytical methods, are typically evaluated and determined by one or more experienced food scientists and / or chefs.

[0096] Improved flavor properties include enhancement of selected properties such as sour, sweet, bitter, salty, umami, or combinations thereof, compared to the parent unfermented product. Improved aroma properties include improvement or enhancement of the aroma of the raw material, which is characterized by strong vegetal and legume notes, while the fermented product exhibits milder roasted grain, sweet porridge, stone fruit, and mushroom notes.

[0097] Improved texture properties include improvements in selected properties of hardness, softness, stickiness, juiciness, chewiness, sandiness or a combination thereof compared to the parent unfermented product. Improved cooking properties include: (a) improvements in the browning properties (Maillard reaction) of the fermented edible product when the fermented edible product is baked or fried compared to the parent unfermented product, and / or (b) improvements in the structure and integrity of the fermented product formed by the microbial biomass combining the edible ingredients together compared to the parent unfermented product. Improved visual properties include improvements in the color of the fermented product compared to the parent unfermented product. Improved nutritional properties include improvements in the content and / or distribution of proteins, lipids, carbohydrates, fibers, vitamins, minerals, amino acids or a combination thereof compared to the parent unfermented product. Further improved spoilage time includes improving the shelf life of the fermented product. This applies to environmental and cooling conditions, as well as packaged and unpackaged conditions, due to the control and competitive effects of microorganisms on other microbial groups in the fermented product. The improved carbon footprint results not only from improved or extended spoilage times, but also from the inclusion of ingredients from industrial waste streams. This reduces or lowers the need and / or requirement for new (virgin) agricultural products, thereby reducing and / or lowering fossil fuel consumption and land use during crop cultivation.

[0098] product

[0099] The methods described herein produce unique edible products with improved properties. In addition, as a separate aspect described herein, a fermented edible product produced using the methods disclosed herein is provided. The product preferably comprises one or more filamentous fungi or their mycelium, and 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of each of cereals, root vegetables and beans, and optionally 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of each of oats, potatoes, red beets, cultivated peas and white lupine seeds. In a further embodiment, the fermented edible product comprises more than 5% wt of dietary fiber, such as between 5% wt and 20% wt, such as 5% wt to 10% wt, such as 10% wt to 15% wt, such as 15% wt to 20% wt.

[0100] EXAMPLES The following non-limiting examples illustrate the methods and products of the present disclosure.

[0101] Example 1 - Testing the Effect of Cereal Ingredients on Texture and Flavor

[0102] A range of cereal preparations were tested to identify the dry components that performed best in fermentation to improve the properties of the fermented product.

[0103] Each sample was prepared by mixing the test cereal with mashed potatoes until a homogeneous and comparable texture was obtained. The mixture was adjusted to a hydration level suitable for fungal growth during fermentation as shown in Table 1. After mixing the ingredients, each composition was mixed with 0.05% wt of freeze-dried Aspergillus oryzae / Aspergillus sojae, which was available from a commercial supplier, sprinkled in through a tea strainer. A 75 g sample of each composition was placed in The sample trays were then placed in a temperature and humidity controlled incubator at 30°C and 75% relative humidity for 40 h.

[0104] Table 1

[0105] sample# Sample composition 1 Oatmeal:Potato - 1:1 2 Baked wheat flour:potatoes – 1:1 3 Barley flour: potatoes - 1,1:1 4 Rye flour: potatoes - 1,5:1 5 Millet flakes: potatoes - 1:2 6 Sorghum flour: potato - 2:1,5 7 Red lentil flour: potatoes - 1,5:1 8 Malted barley flour (sifted): potatoes - 1,5:1 9 Rye flour: potatoes - 2:1 10 Bulgur:Potatoes – 2:1 11 Mixed rye flakes:potatoes - 2:1

[0106] Results / Conclusions

[0107] The most promising results were seen in samples 2 and 10, which showed attractive characteristics in terms of both flavor and texture. These characteristics included a chewy, springy texture similar to the texture of meat. In addition, samples 1 and 2 had a mild flavor that could be easily customized in subsequent steps, while samples 5 and 6 had a stronger grain or cereal flavor but a very meaty, firm texture. Sample 10 had a different texture, less meaty but still firm. Samples 5 and 6 had a hard bite that broke down and became mushy. Sample 2 had small particles that had some chewiness and bite, resulting in a longer chewing experience.

[0108] Example 2 - Testing the Effect of Pulse Ingredients on Texture and Flavor / Aroma

[0109] A range of beans were tested to identify the most suitable beans for fermentation in order to improve the characteristics of the fermented product. The test ingredients were pre-treated as follows:

[0110] a) Oats were ground and sieved with a 3.5 mm sieve, then roasted at 90°C for 3 minutes.

[0111] b) The potatoes were placed in water and stored for 3 days, then peeled and cut into 3x3 cm cubes. The cubes were then steamed at 100°C for 20 minutes and then rapidly cooled to 5°C.

[0112] c) Then grind the oats and potatoes together.

[0113] d) The beets were washed, peeled and stored in water for 3 days, then cut into 3x3 cm cubes, steamed at 100°C for 40 minutes and then ground to a particle size of less than 3 mm.

[0114] e) The peas were boiled in water for 24 minutes, drained and air-dried for 10 minutes, and then ground to a particle size of less than 3 mm.

[0115] f) Soak the lupins in water overnight and rinse them repeatedly in water, then boil them in water for 40 minutes, drain and air-dry for 10 minutes, and then grind them to a particle size of less than 3 mm.

[0116] The samples were prepared by mixing the ingredients according to Table 2. [Preparation Method] After mixing the ingredients, each composition was mixed with freeze-dried Aspergillus oryzae / Aspergillus sojae from a commercial supplier and water was sprinkled through a tea strainer. A 75 g sample of each composition was placed in The samples were placed in 1000 g plastic open stomach trays (* Sample 258 is a large sample of 1501 g). The sample trays were then placed in a temperature and humidity controlled incubator and incubated at 30°C and 75% relative humidity for 43 hours.

[0117] Table 2

[0118]

[0119]

[0120] Results / Conclusions

[0121] After fermentation / incubation, all beans tested exhibited desirable textural characteristics to varying degrees. Some beans had a softer, more “wet bread” texture, while others were chewier and more elastic. Sample 258 had a better texture than samples 267, 268, 269, 270, 271, 272, suggesting that the pea and lupin blend is a superior combination of beans as it provides the most favorable sensory effects. There were greater differences in flavor between the beans tested, for example, sample 263 absorbed more water, resulting in a slightly damp or musky flavor, suggesting the impact of hydration on flavor / aroma.

[0122] Selected sample observations:

[0123] Sample 263 (contaminated) :

[0124] Flavour / Aroma: Musky, bathroom, musty, damp.

[0125] Sample 261 :

[0126] Texture: Complete porridge texture, very soft, moist and mushy / wet

[0127] Flavor / Aroma: Musky, sour, desirable Maillard browning.

[0128] Overall, the texture or flavor / aroma were not pleasant, but don't rule out golden beets as a possible ingredient.

[0129] Sample 264 :

[0130] Texture: Very soft texture, very moist, limited bite or chew, wet bread texture Flavor / Aroma: Slightly musky, bitter, umami, green bean and potato notes present, little conversion, lack of mycelium.

[0131] Sample 267 :

[0132] Texture: Wet bread, not chewy, not too chewy, porridge

[0133] Taste / Aroma: Lacks umami, somewhat musky, unpleasant

[0134] Example 3 - Testing the Effect of Microorganisms on Taste / Aroma

[0135] A range of microbial preparations were tested to identify the best performing GRAS filamentous fungi or microbial combinations for fermentation and improving fermentation product properties. BSG, potato, red beet, cultivated pea and white lupin seeds were pre-treated with:

[0136] The substrate was made of red beet, potato, BSG, pea splits and lupins, uniformly mixed, with the ingredients being 20% ​​by weight. The red beet and potato were peeled, diced and steamed, the BSG was ground into flour, the pea splits were cooked, and the lupins were soaked for at least 6 hours before cooking. The red beet, potato and lupins were then mixed separately to increase the surface area. The potatoes were mixed with BSG flour in a 1:1 ratio (W / W) to reduce "stickiness". The ingredients were then mixed together in a mixing drum to form a substrate, which was pasteurized by steaming at 120°C for 30 minutes before inoculation. After steaming, the substrate was allowed to cool to below 35°C. Samples of the substrate were taken, inoculated with different microorganisms from commercial suppliers (see Table 3), and cultured as in Example 2.

[0137] Table 3

[0138]

[0139] Results / Conclusions

[0140] After 24 hours, the best growth was seen in samples 1 to 3. Sample 6 developed a very pleasant sweet aroma, indicating a healthy fermentation, while the fermentation of sample 4 progressed very slowly (no detectable aroma, low internal temperature).

[0141] Example 4 - Testing oats, wheat and bulgur as cereals

[0142] A range of combinations of cereal ingredients – oats, wheat and bulgur – were tested to identify the cereals that produced the best fermentation results and to improve the characteristics of the fermented products. The experimental ingredients were pre-treated as follows (see also Figure 1 ):

[0143] a) Peel the potatoes, cut into 3cm x 3cm cubes, steam in the oven for 15 minutes, then cool rapidly and place in the refrigerator for later use.

[0144] b) Peel the red beets, cut them into cubes, steam them in the oven for 45 minutes, and then flash cool them. Once cooled, transfer the red beets to a Robot Coupe food processor and grind them to a particle size of 1.7-2.8 mm.

[0145] c) Boil the peas for 10 minutes, cool and air dry, then transfer to a Robot Coupe food processor and grind to a particle size of 1.7-2.8 mm.

[0146] d) Soak lupin seeds / beans in water overnight, boil for 20 minutes, air dry, then transfer to a RobotCoupe food processor and grind to a particle size of 1.7-2.8 mm.

[0147] e) Steel cut oats were ground to an average particle size of 3.5 mm using a Hawos Billy 100 grinder. f) Wheat granules were ground to an average particle size of 3.5 mm using a Hawos Billy 100 grinder. g) Ground bulgur wheat was ground to an average particle size of 3.5 mm using a Hawos Billy 100 grinder.

[0148] Additionally, the cereals were mixed with potatoes by grinding the cereals and steamed potatoes in a Robot Coupe food processor for 1 minute until no potato chunks were visible and the clumps began to stick together. This preprocessing produced the mixtures in Table 4.

[0149] Table 4

[0150]

[0151] The mixture was prepared in a stirring drum and, prior to inoculation, pasteurized by steam at 120°C for 30 minutes. After steaming, the mixture was allowed to cool to 35°C and then inoculated with 0.033 g of Aspergillus spores per kg of substrate, allowing the stirring drum to stir for 5 minutes. A 75 g sample was withdrawn and placed in a container. The container was placed in a temperature and humidity controlled incubator and incubated at 30°C and 75% relative humidity for 43 hours.

[0152] Results / Conclusions:

[0153] Of the seven blends, 1, 2, and 3 were the most successful in terms of texture. Oats, both ground and unground, had a very favorable texture with a good bite and chewiness. Blend 3 (wheat) also had a very chewy and meaty texture, but the cereal aftertaste was more pronounced. All blends hatched successfully, with oats and wheat being the most favorable in terms of texture and flavor.

[0154] Example 5 - Combination of ingredients

[0155] A range of ingredient combinations were tested to determine the best combination for fermentation and to improve the characteristics of the fermented product. The experimental ingredients were pretreated as follows (see Figure 1 ):

[0156] a) BSG [type] supplied by a commercial brewery was dehydrated at 70°C for 48 hours and ground first in a thermomixer and then in a coffee grinder.

[0157] b) Peel the potatoes, cut into 3cm x 3cm cubes, steam in the oven for 15 minutes, then cool rapidly and place in the refrigerator for later use.

[0158] c) The red beets were peeled, cut into cubes, steamed in the oven for 45 minutes, and then flash cooled. After cooling, the red beets were transferred to a Robot Coupe food processor and ground to a particle size of 1.7-2.8 mm.

[0159] d) The peas were boiled for 10 minutes, cooled, air-dried, and then transferred to a Robot Coupe food processor and ground to a particle size of 1.7-2.8 mm.

[0160] e) Lupin seeds / beans were soaked in water overnight, boiled for 20 minutes, air dried, then transferred to a Robot Coupe food processor and ground to a particle size of 1.7-2.8 mm.

[0161] f) Steel cut oats were ground to an average particle size of 3.5 mm using a Hawos Billy 100 grinder. g) Wheat granules were ground to an average particle size of 3.5 mm using a Hawos Billy 100 grinder. h) Dried wheat bread crumbs were purchased at the market.

[0162] i) Dried rye bread crumbs were purchased in the market and then further dried to a moisture content of 25%.

[0163] Additionally, when mixing cereals with potatoes, the cereals and steamed potatoes were placed in a Robot Coupe food processor and ground for 1 minute until no potato chunks were visible and the chunks began to stick together. The mixtures shown in Table 5 were obtained after preprocessing.

[0164] Table 5

[0165]

[0166] The mixture was prepared in a stirring drum and pasteurized by steaming at 120°C for 30 minutes before inoculation. After steaming, the mixture was allowed to cool to 35°C and then inoculated with Aspergillus oryzae from a commercial supplier, the stirring drum was allowed to stir for 5 minutes, and samples were drawn and placed in containers according to Table 5. The containers were placed in a temperature and humidity controlled incubator at 30°C and 75% relative humidity for 43 hours.

[0167] Results / Conclusions

[0168] Both oats and wheat proved to have excellent mouthfeel, chewiness, and mild flavor, with oats being the preferred grain. Wheat breadcrumbs also produced a very fine texture that was more tender and less chewy, somewhat similar to the texture of chicken, while wheat and oats were more like the texture of ground beef. Rye breadcrumbs fermented much more slowly, with mycelium being less evident, resulting in a texture that lacked strength. Presumably, the acidity of rye breadcrumbs inhibited fungal growth.

[0169] Example 6 - Effect of substrate density on quality properties.

[0170] The main objective of this experiment was to evaluate the effect of substrate density on weight loss and other characteristics of the fermented substrate. To this end, the diameter and weight of the substrate cake were fixed, while the cake thickness was varied by extruding or not extruding the substrate to different thicknesses. It was hypothesized that higher density would affect fermentation by reducing oxygen / carbon dioxide transfer within the product. In addition, it was hypothesized that differences in density would affect the sensory characteristics of the fermented substrate.

[0171] Equipment used

[0172] A metal cake ring (18.8 cm diameter, 2.8 cm high) was used to form a precision scale for the substrate cake.

[0173] protocol

[0174] The substrate was prepared by mixing red beet, potato, oat, pea and lupin in a uniform mixture at 20 wt%. The red beet and potato were peeled, diced and steamed, the oat was ground into flour, the pea was cooked and the lupin was soaked for at least 6 hours before cooking. The red beet, potato and lupin were then mixed separately to increase the surface area. The potato was mixed with oat flour in a 1:1 ratio (w / w) to reduce "stickiness". The ingredients were then mixed together in a mixing drum to form the substrate and pasteurized by steaming at 120°C for 30 minutes before inoculation. After steaming, the substrate was allowed to cool to below 35°C and then inoculated in the mixing drum with 0.033 grams of Aspergillus spores per kg of substrate and stirred for another 5 minutes. The substrate was then distributed into pie rings and adjusted to different densities. The substrate pies of different densities were then placed in a temperature and humidity controlled incubator and incubated at 30°C and 75% relative humidity for 43 hours.

[0175] result

[0176]

[0177]

[0178]

[0179]

[0180]

[0181]

[0182] in conclusion

[0183] Surprisingly, the weight loss was almost the same for all samples. However, in higher densities, the relative volume loss decreased more. Moreover, it turned out that the higher density products had a higher final chewiness than the denser ones. It seemed that the change in density did not have any effect on the final weight, dry weight loss (indicating similar fermentation performance for all patties) and moisture loss. However, it was clear that the initial substrate density had a direct impact on the final product texture.

[0184] Example 7 - Effect of substrate moisture content on quality characteristics

[0185] The main objective of this experiment was to evaluate the effect of water content on substrate pretreatment and fermentation substrate characteristics.

[0186] Equipment used :

[0187] Spray bottle, precision scale.

[0188] plan

[0189] The substrate was prepared according to Example 6. Two samples of the substrate were taken. One was kept as a reference and water was added to the other sample to modify its water content. The substrate samples were then inoculated and fermented as described in Example 6.

[0190] result

[0191]

[0192] in conclusion

[0193] It was observed that during mixing of the first sample, a particle size distribution equal to the combination of ingredient particle sizes was achieved. For the second sample, larger particle sizes (>1 cm) were observed due to aggregation of the substrate. The production of large particles resulted in the production of unfermented spots inside the large particles. It was observed that the hyphae were unable to reach the center of the large particles, resulting in an unpleasant odor.

Claims

1. A method for preparing a fermented edible product, wherein the fermented edible product is enriched or improved in one or more of flavor, aroma, texture, cooking experience, visual appearance, nutritional and / or dietary value, spoilage time and / or carbon footprint, the method comprising: a) providing one or more edible ingredients; b) subjecting one or more edible ingredients to one or more preparation steps to form a fermentation substrate; c) contacting the fermentation substrate with one or more microorganisms under conditions that allow the microorganisms to colonize and proliferate on / in the fermentation substrate; as well as d) separating the fermentation substrate and the one or more microorganisms into the edible product.

2. The method of claim 1, wherein the one or more edible ingredients are or are contained in industrial waste products not intended for human consumption.

3. The method according to any one of the preceding claims, wherein the one or more edible ingredients include one or more of the following: a) a dry component comprising i) starch to provide nutrition to the one or more microorganisms and ii) fiber to provide nutritional and / or dietary value to the edible product, the dry component being capable of absorbing water from other edible ingredients; b) a high moisture and high starch component that provides for forming a gelatinized starch that binds the other edible ingredients together, provides nutrition for the one or more microorganisms, and provides texture to the edible product; c) a component that provides minerals and vitamins to one or more microorganisms and provides a natural color to the edible product; d) a high protein and low moisture component that provides flavor, firmness and structure to the texture of the edible product; or e) a high starch component that provides continued nutrition for the one or more microorganisms and provides softness to the texture of the edible product.

4. The method according to any one of the preceding claims, wherein the one or more edible ingredients comprises at least 2, such as at least 3, such as at least 4, such as at least 5 components selected from the dry component, the high moisture and high starch component, the component providing minerals and vitamins, the high protein and low moisture component or the high starch component.

5. The method according to any one of the preceding claims, wherein the one or more edible ingredients include 5 ingredients selected from the group consisting of a dry component, the high moisture and high starch component, the component providing minerals and vitamins, the high protein and low moisture component, or the high starch component.

6. A method according to any one of the preceding claims, wherein the one or more edible ingredients are selected from cereals, root vegetables and legumes or combinations or extracts thereof.

7. The method of claim 6, wherein the cereal is the dry component.

8. The method according to claim 6 or 7, wherein the cereal is selected from maize (corn), rice, wheat, barley, sorghum, millet, oats, triticale, rye and / or fonio.

9. The method according to claims 6 to 8, wherein the cereal is brewer's spent grains (BSG) from alcoholic fermentation.

10. The method according to claims 8 to 9, wherein the cereal is oats.

11. The method according to claims 6 to 10, wherein the one or more edible ingredients comprise, for example 5%wt to 10%wt, for example 10%wt to 15%wt, for example 15%wt to 20%wt, for example 20%wt to 25%wt, for example 25%wt to 30%wt, for example 30%wt to 35%wt, for example 35%wt to 40%wt, for example 45%wt to 50%wt, for example 55%wt to 60%wt cereals.

12. A method according to claim 11, wherein the one or more edible ingredients comprises 15 to 25% wt, optionally 19 to 21% wt of oats.

13. The method of claim 6, wherein the root vegetable is the high moisture and high starch component and / or the mineral and vitamin providing component.

14. The method of claim 6 or 13, wherein the root vegetable is a modified plant stem vegetable, a root vegetable or a true root vegetable.

15. The method according to claim 14, wherein the modified plant stem vegetable is a bulb (bulb-tuber / bulb-tuber), rhizome or tuber.

16. The method according to claim 15, wherein the corm is selected from the group consisting of konjac (konjac), taro (taro), water chestnut (water chestnut), Ethiopian banana (Ethiopic banana), water lily (water lily), edible fern, duckbill grass (arrow grass or white mushroom), cattail, dripping angel (Malanga, arrow-leaved yellow body grass, arrow-leaved yellow body yam, arrow-leaved yellow body taro and other names) and / or wild taro (Araceae or Japanese potato).

17. The method of claim 15, wherein the rhizome is selected from Curcuma longa (turmeric), Ginseng (American ginseng), Arthropoda (vanilla lily, among others), Canna (canna), Cordyceps (ti), Arrowroot (arrowroot), Lotus (lotus root), Cattail (cattail or reed) and / or Ginger (ginger, galangal).

18. The method of claim 15, wherein the tuber is selected from the group consisting of potato vine (pig potato or peanut), cyperus oleraceus (tiger nut or cyperus oleraceus), Dioscorea (yam, grape), Dioscorea (Chinese yam or white yam), Jerusalem artichoke (artichoke or sun ginger), Hemerocallis (day lily), Lathyrus roseus (peanut pea), Oca (oca or New Zealand yam), Ethiopian potato and brown tiger shrimp (kembili, dazo, etc.), Solanum tuberosum (potato), Manna (Chinese artichoke or grass silkworm), Nasturtium (tuber nasturtium or ) and / or ulluku.

19. The method of claim 18, wherein the tuber is a tuber of the genus Solanum.

20. The method of claim 19, wherein the tuber is Solanum tuberosum (potato) species.

21. The method of claim 20, wherein the potatoes are red potatoes.

22. The method according to claims 14 to 21, wherein the root vegetable is Calathea florida.

23. The method according to claims 14 to 21, wherein the true root vegetable is selected from main roots or tuberous roots.

24. The method of claim 23, wherein the root vegetable is selected from the group consisting of Konjac (yellow lily yam), Celeriac (groundnut or tuber), Dioscorea (long taro, Chinese yam, Korean yam, mountain yam), Glycyrrhiza (native ginger), Ipomoea batatas (sweet potato), Polygonum multiflorum (desert yam), Cassava (cassava tuber or rhizome or manioc), Mauka (mauka or chago), Psoralea (breadroot, tipsin or prairie radish) and / or Yacon (yacon).

25. The method of claim 23, wherein the taproot vegetable is selected from the group consisting of Acacia xanthocarpus (Peruvian carrot), Beta vulgaris (beets and fodder beets), Brassicas (kohlrabi, rutabaga and turnip), Anise (black cumin), Arctium (burdock, Asteraceae), Daucus carota (yellow carrot), Celery (celeriac), Radish Radish (radish), Taraxacum officinale (dandelion root) and / or maca.

26. A method according to claim 25, wherein the taproot vegetable is Beta vulgaris, optionally of the common subspecies.

27. The method of claim 26, wherein the taproot vegetable is Beetroot (red beet).

28. A method according to claims 6 and 14 to 27, wherein the one or more edible ingredients comprises 5%wt to 60%wt of root vegetables, for example 5%wt to 10%wt, for example 10%wt to 15%wt, for example 15%wt to 20%wt, for example 20%wt to 25%wt, for example 25%wt to 30%wt, for example 30%wt to 35%wt, for example 35%wt to 40%wt, for example 45%wt to 50%wt, for example 55%wt to 60%wt, optionally 38%wt to 42%wt.

29. A method according to claim 28, wherein the one or more edible ingredients comprises 10 to 30% wt, optionally 15 to 25% wt, optionally 19 to 21 % wt of potatoes.

30. The method of claim 28, wherein the one or more edible ingredients comprises, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of beetroot.

31. A method according to claims 29 to 30, wherein the one or more edible ingredients comprises 10% to 30% wt, optionally 15% to 25% wt, optionally 19% to 21% wt of potatoes and 10% to 30% wt, optionally 15% to 25% wt, optionally 19% to 21% wt of beetroot.

32. The method of claim 6, wherein the legumes are the high protein and low moisture component and / or the high starch component that provides sustained nutrition to the one or more microorganisms and provides softness to the texture of the edible product.

33. The method according to claim 6 or 32, wherein the legume is selected from the genera Phaseolus, Pisum, Vigna, Leguminosae, Bean, Celery, Vicia, Arachis, Glycine, Scleroderma, Mucuna, Lupinus, Ceratonia, Canavalia, Ceratonia, Lablab, Quaternaria, Kudzu, Lathyrus, Clover, Alfalfa, Sweet Sweet Lilac and / or Tamarind.

34. The method of claim 33, wherein the beans are selected from the group consisting of Phaseolus vulgaris (kidney bean, pinto bean, kidney bean, haricot bean, black bean, borlotti bean), Phaseolus vulgaris (lima bean), Phaseolus vulgaris (runner bean, flat bean), Phaseolus vulgaris (Phaseolus vulgaris).

35. The method of claim 33, wherein the pea is selected from the group consisting of cultivated peas (green peas, white peas, yellow peas, field peas, snow peas, sweet peas).

36. The method of claim 33, wherein the mung bean is selected from the group consisting of mung bean (green gram), black mung bean (black gram), Vigna (black-eyed pea, long bean, black-eyed pea), moth bean (moth bean))) and / or adzuki bean (red bean).

37. The method of claim 33, wherein the pigeon pea is selected from the genus Pigeon pea (tree bean).

38. The method of claim 33, wherein the lentil is selected from the group consisting of lentils (lentils, red lentils, green lentils, Puy lentils).

39. The method of claim 33, wherein the chickpeas are selected from the genus Accumbens (chickpea, garbanzo bean).

40. The method of claim 33, wherein the broad bean is selected from the genus Vicia (broad bean, broad bean), Ulex oleraceus (bitter pea) and / or Vicia oleraceus (common pea).

41. The method of claim 33, wherein the peanuts are selected from the group consisting of Arachis hypogaea (peanuts).

42. The method of claim 33, wherein the edamame beans are selected from soybeans (soybeans).

43. The method of claim 33, wherein the genus Duroc is selected from Duroc (Horoccanus).

44. The method of claim 33, wherein the Mucuna beans are selected from Mucuna pruriens (velvet beans).

45. The method of claim 33, wherein the lupin is selected from the group consisting of Lupinus albus (Lupinus alba, Lupinus sweet), Lupinus variegus (Lupinus tarwi / Andean), Lupinus multiflorus and / or Lupinus angustifolia.

46. ​​The method of claim 33, wherein the carob is selected from sweet peas (Carob beans).

47. The method of claim 33, wherein the beans are selected from the group consisting of Canavalia (sword bean) and / or Canavalia spp. (dwarf bean).

48. The method of claim 33, wherein the beans are selected from guar beans (guar beans).

49. The method of claim 33, wherein white beans are selected from lentils (hyacinth bean, Lablaba bean).

50. The method of claim 33, wherein the winged bean is selected from the group consisting of beans of the Fabaceae family (winged beans).

51. The method of claim 33, wherein the Clitoria ternata is selected from the genus Clitoria ternata (Butterfly Pea).

52. The method of claim 33, wherein the Lathyrus spp. is selected from Lathyrus vulgaris (grass pea) and / or Lathyrus rosaceae (tuber pea).

53. The method of claim 33, wherein the clover bean is selected from Trifolium repens (white clover) and / or Trifolium pratense (red clover).

54. The method of claim 33, wherein the alfalfa beans are selected from the group consisting of Medicago sativa (Alfalfa).

55. The method of claim 33, wherein the meliloti are selected from Melilotus officinalis (sweet clover).

56. The method of claim 33, wherein the tamarind beans are selected from Tamarindus indica (Tamarindus indica).

57. A method according to claim 6 or 32 to 56, wherein the one or more edible ingredients comprise 5%wt to 60%wt of beans, for example 10%wt to 15%wt, for example 15%wt to 20%wt, for example 20%wt to 25%wt, for example 25%wt to 30%wt, for example 30%wt to 35%wt, for example 35%wt to 40%wt, for example 45%wt to 50%wt, for example 55%wt to 60%wt, optionally 38%wt to 42%wt.

58. A method according to claim 6 or 32 to 57 wherein the one or more edible ingredients comprises pulses containing more than 25%wt protein.

59. A method according to claim 6 or 32 to 58 wherein the one or more edible ingredients comprises pulses containing more than 25%wt starch.

60. A method according to claims 6 or 32 to 59, wherein the one or more edible ingredients comprise at least two legumes, wherein at least one legume contains more than 25%wt protein and at least one legume contains more than 25%wt, such as more than 30%wt, such as between 35%wt and 45%wt starch.

61. The method of claim 33, wherein the one or more edible ingredients include peas and lupines.

62. The method of claim 61, wherein the one or more edible ingredients include cultivated pea and white lupin seeds.

63. The method of claim 62, wherein the one or more edible ingredients include yellow split pea and sweet lupine seeds.

64. A method according to claim 33 or 61 to 63, wherein the one or more edible ingredients comprises 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of yellow split peas.

65. A method according to claim 33 or 61 to 64, wherein the one or more edible ingredients comprises, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of sweet lupin seeds.

66. A method according to claims 33 or 61 to 65, wherein the one or more edible ingredients comprises 10%wt to 30%wt, optionally 15%wt to 25%wt, optionally 19%wt to 21%wt of yellow split peas and 10%wt to 30%wt, optionally 15%wt to 25%wt, optionally 19%wt to 21%wt of sweet lupin seeds.

67. The method of any one of the preceding claims, wherein the one or more edible ingredients comprises oats, potatoes, beetroot, cultivated peas, and white lupin seeds.

68. A method according to any preceding claim, wherein the one or more edible ingredients comprises 10% wt to 30% wt each of oats, potatoes, red beets, cultivated peas and white lupin seeds, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt.

69. The method according to any one of the preceding claims, wherein the one or more edible ingredients further comprises an aqueous extract of oats (oat milk).

70. The method according to any one of the preceding claims, wherein the one or more edible ingredients further comprises an aqueous extract of almonds (almond milk).

71. A method according to any one of the preceding claims, wherein the one or more edible ingredients comprises oats and / or BSG, wherein the oats and / or BSG are pre-treated by grinding to a particle size between 2 and 5 mm, optionally between 3 and 4 mm, optionally with an average particle size of 3.5 mm before forming the fermentation substrate.

72. The method of any one of the preceding claims, wherein the one or more edible ingredients comprise potatoes, wherein the potatoes are pre-treated by boiling, microwaving or steaming to fully or partially gelatinize the starch prior to forming the fermentation substrate.

73. A method according to claim 71 or 72, wherein the oats and potatoes are further pre-treated prior to forming the fermentation substrate by co-grinding in a ratio of 0.5:1 to 1:0.5, optionally 1:1, of oats:potatoes until no visible potato chunks are observed.

74. A method according to any one of the preceding claims, wherein the one or more edible ingredients comprises red beet, and wherein the red beet is pre-treated prior to forming the fermentation substrate by: i) boiling and / or steaming and ii) grinding to an average particle size of between 1.7-2.8 mm.

75. The method of any one of the preceding claims, wherein the one or more edible ingredients comprises cultivated peas, wherein the cultivated peas are pre-processed prior to forming the fermentation substrate by: i) drying and splitting the cultivated peas, ii) microwaving, boiling or steaming the cultivated peas and iii) grinding the cultivated peas to an average particle size of between 1.7-2.8 mm.

76. A method according to any preceding claim, wherein the one or more edible ingredients comprise white lupin seeds, wherein the lupin seeds are pre-treated prior to forming the fermentation substrate by: i) soaking the lupin seeds in water to fully or partially remove toxic or bitter alkaloids, ii) heating, boiling or steaming the lupin seeds in a microwave oven, and iii) grinding the lupin seeds to an average particle size of between 1.7-2.8 mm.

77. The method of any preceding claim, further comprising grinding and mixing the pre-treated one or more edible ingredients into the fermentation substrate, and optionally pasteurizing the fermentation substrate.

78. The method according to any one of the preceding claims, wherein the one or more edible ingredients are ground to an average particle size of 150 to 350 μm, optionally 200 to 300 μm, optionally 225 to 275 μm, optionally about 250 μm, prior to forming the fermentation substrate.

79. The method of claims 77 to 78, further comprising adjusting the water content in the fermentation substrate to 35 to 40% wt, optionally 36 to 38% wt.

80. The method of any of the preceding claims, wherein the one or more microorganisms comprise a GRAS strain.

81. The method of any one of the preceding claims, wherein the one or more microorganisms are fungi.

82. The method of claim 81, wherein the fungus is a filamentous fungus.

83. The method of claim 82, wherein the fungus is a filamentous fungus belonging to the genus Aspergillus, optionally belonging to the species Aspergillus oryzae and / or Aspergillus sojae.

84. The method of claim 82, wherein the fungus is a filamentous fungus belonging to the genus Rhizopus, optionally belonging to the species Rhizopus oligosporus.

85. The method of any of the preceding claims, further comprising mixing the one or more microorganisms into the fermentation substrate and allowing the one or more microorganisms to colonize and ferment the fermentation substrate at a predetermined time interval, temperature and humidity.

86. The method of claim 85, wherein the fermentation time is 20 to 90 hours, optionally 30 to 60 hours, optionally 40 to 50 hours.

87. The method of claim 85 or 86, wherein the temperature during cultivation is maintained between 20°C and 40°C, optionally between 25°C and 35°C, optionally between 29°C and 31°C.

88. The method of any preceding claim, further comprising rehydrating the fermented fermentation substrate, optionally to a moisture content of between 40% wt and 90% wt, optionally between 50% wt and 80% wt, optionally between 60% wt and 70% wt.

89. The method of any one of the preceding claims, wherein the enriched or improved flavor profile is sour, sweet, bitter, salty, umami, or a combination thereof.

90. The method of any of the preceding claims, wherein the enriched or improved textural property is firmness, softness, cohesiveness, juiciness, chewiness, sandiness, or a combination thereof.

91. The method of any preceding claim, wherein the enriched or improved cooking characteristic is improved browning (Maillard reaction) of the fermented edible product when the fermented edible product is baked or fried compared to baking or frying the edible product before fermentation.

92. The method of any of the preceding claims, wherein the enriched or improved culinary properties are improved structural integrity of the fermented edible product compared to the edible product prior to fermentation, wherein the microbial biomass binds the edible ingredients together.

93. A method according to any of the preceding claims, wherein the enriched or improved visual property is color.

94. The method of any of the preceding claims, wherein the enriched or improved nutritional and / or dietary property is the content and / or distribution of proteins, lipids, carbohydrates, fibers, vitamins, minerals, amino acids, or combinations thereof.

95. A fermented edible product comprising one or more filamentous fungi or mycelium thereof and 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt each of oat, potato, red beet, cultivated pea and white lupin seeds.

96. The fermented edible product of claim 95, further comprising more than 10%wt dietary fiber.

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