Foods containing fungal material

Abstract

A filamentous fungal food composition is disclosed, as well as a method of making such a filamentous fungal food composition. The filamentous fungal food composition may serve as an analogue of a conventional non-fungal food product, particularly a meat product such as meat jerky. The method of making the filamentous fungal food composition may include processing a filamentous fungal biomass under subatmospheric pressure.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority to U.S. Provisional Patent Application No. 63 / 164,466, filed March 22, 2021, the entirety of which is incorporated herein by reference.

[0002] This application relates generally to food products comprising filamentous fungal material and methods for producing the same, and in particular to food products that may serve as analogs or replicas of conventional foods, but have improved properties compared thereto. [Background technology]

[0003] Many conventional processed foods, such as smoked or dried meats, e.g., meat jerky, contain allergens and / or substances derived from or obtained from animals, and therefore may be unsuitable for consumption by people with dietary restrictions, e.g., people who wish to reduce or eliminate animal meat intake, or people with allergic sensitivities. Existing hypoallergenic or vegan alternatives to conventional processed foods often suffer from poor stability and / or shelf life, unappealing taste or texture, etc. Furthermore, as a result of the processing conditions or requirements to achieve a particular taste, texture, or shelf life, many of these conventional processed foods have nutritional shortcomings; as a non-limiting example, conventional meat jerky is often high in humectants, e.g., sugar, salt, etc. (which must be used in significant amounts during processing as a stabilizer and for its plasticizing effect to obtain the characteristic firm texture of jerky), and conventional meat products that are smoked or otherwise processed are often high in fat (as a result of the resulting fatty tissue) and / or salt (for flavoring and extended shelf life). Furthermore, because meat has a high moisture content and water activity, meat products suffer from short shelf life or must be dehydrated to a significant extent.

[0004] Therefore, there is a need in the art for food products that have similar taste, texture, and other aesthetic and sensory properties to conventional processed foods, but can be provided at lower cost and / or with improved nutritional profile.It is further advantageous for such processed foods to remain stable for extended periods of time to provide a longer usable shelf life, for example by having a lower activity or moisture content, and / or by including a coating or sealing layer that retains internal moisture and provides a substantial hermetic barrier while avoiding colonization by microorganisms, while still retaining the desired texture, possibly without allergenic or animal-derived products, allowing these products to appeal to a wider range of potential consumers. Summary of the Invention

[0005] In one aspect of the invention, a method of preparing a food product includes the steps of: (a) contacting a fungal biomass with a solution; (b) reducing the size of the fungal biomass to form a plurality of fungal pieces; and (c) treating the plurality of fungal pieces to form a food product. Steps (a) and (b) may be performed simultaneously or sequentially in any order.

[0006] In embodiments, the solution may include at least one of sodium chloride, a food seasoning, an edible protein, and a fibrous base material.

[0007] In embodiments, the mass of the solution may be between about 1% and about 30% of the mass of the filamentous fungal biomass prior to contact with the solution.

[0008] In embodiments, step (a) may be carried out under subatmospheric pressure, which may be, but need not be, between about 0 and about 101.325 kilopascals, or a pressure of about 0.1 Pascal or less.

[0009] In an embodiment, step (a) may be carried out under a reduced oxygen and / or nitrogen enriched atmosphere.

[0010] In an embodiment, step (a) may comprise the substep of removing water from the filamentous fungal biomass.

[0011] In an embodiment, step (a) may be carried out by agitating the filamentous fungal biomass with the solution.

[0012] In embodiments, the filamentous fungal biomass is capable of absorbing or taking up an amount of solution equal to at least about 5% by weight, at least about 10% by weight, at least about 15% by weight, at least about 20% by weight, at least about 25% by weight, or at least about 30% by weight of the total (i.e., "wet" or before dehydration / water removal) weight of the filamentous fungal biomass.

[0013] In an embodiment, step (a) may include contacting at least two fungal biomasses with the solution; the method may further include, between step (a) and step (b), agglomerating the at least two fungal biomasses to form a fungal aggregate; step (b) may include reducing the size of the fungal aggregate. The aggregate may, but need not, include a casing encasing the at least two fungal biomasses. The agglomeration step may, but need not, be at a pressure of about 0.1 Pascal or less, and may, but need not, be carried out under subatmospheric pressure. The agglomeration step may, but need not, include crust-freezing the at least two fungal biomasses.

[0014] In embodiments, step (b) may include at least one of cutting, chopping, and shaving the fungal biomass. The plurality of fungal pieces may, but need not, include at least one of strips, pieces, and shavings of the fungal biomass.

[0015] In an embodiment, at least one of the average length, average width, and average depth of the plurality of filamentous fungal disks may be between about 0.5 mm and about 1.0 mm.

[0016] In embodiments, step (c) may include at least one of roasting the plurality of mycelial pieces, baking the plurality of mycelial pieces, boiling the plurality of mycelial pieces, frying the plurality of mycelial pieces, steaming the plurality of mycelial pieces, cold smoking the plurality of mycelial pieces, and hot smoking the plurality of mycelial pieces.

[0017] In embodiments, the solution may be an aqueous solution.

[0018] In embodiments, the solution may be a non-aqueous solution.

[0019] In another aspect of the invention, a method of preparing a food product includes the steps of: (a) contacting a filamentous fungal biomass with a solution; and (b) dehydrating the filamentous fungal biomass.

[0020] In an embodiment, the food product may be a meat jerky analog food product.

[0021] In embodiments, the solution may include at least one of sodium chloride, a food seasoning, and an edible protein.

[0022] In embodiments, the mass of the solution may be between about 1% and about 30% of the mass of the filamentous fungal biomass prior to contact with the solution.

[0023] In an embodiment, step (a) may be carried out under subatmospheric pressure, which may be, but need not be, a pressure of about 0.1 Pascal or less.

[0024] In an embodiment, step (a) may comprise the substep of removing water from the filamentous fungal biomass.

[0025] In an embodiment, step (a) may be carried out by agitating the filamentous fungal biomass with the solution.

[0026] In embodiments, the filamentous fungal biomass can absorb or take up at least about 5% by weight, at least about 10% by weight, at least about 15% by weight, at least about 20% by weight, at least about 25% by weight, or at least about 30% by weight of the solution.

[0027] In embodiments, the solution may be an aqueous solution.

[0028] In embodiments, the solution may be a non-aqueous solution.

[0029] In another aspect of the invention, a method of preparing a food product includes the steps of: (a) contacting a first fungal biomass, or a portion thereof, with a first solution; (b) reducing the size of the first fungal biomass, or a portion thereof, to form a plurality of fungal pieces; (c) contacting a second fungal biomass, or a portion thereof, with a second solution; (d) combining the plurality of fungal pieces and the second fungal biomass, or a portion thereof; and (e) treating the plurality of fungal pieces and the second fungal biomass, or a portion thereof, to form a food product.

[0030] In an embodiment, the food product may be a meat jerky analog food product.

[0031] In embodiments, at least one of the first solution and the second solution may include at least one of sodium chloride, a food seasoning, and an edible protein.

[0032] In embodiments, at least one of the following may be true: (i) the mass of the first solution is between about 1% and about 30% of the mass of the first filamentous fungal biomass or portion thereof prior to step (a); and (ii) the mass of the second solution is between about 1% and about 30% of the mass of the second filamentous fungal biomass or portion thereof prior to step (c).

[0033] In embodiments, at least one of steps (a) and (c) may be carried out under subatmospheric pressure, which may be, but need not be, a pressure of about 0.1 Pascal or less.

[0034] In embodiments, at least one of the following may be true: (i) step (a) comprises the substep of removing water from the first filamentous fungal biomass or portion thereof; and (ii) step (c) comprises the substep of removing water from the second filamentous fungal biomass or portion thereof.

[0035] In embodiments, at least one of the following may be true: (i) step (a) is carried out by agitating a first filamentous fungal biomass, or a portion thereof, with a first solution; and (ii) step (c) is carried out by agitating a second filamentous fungal biomass, or a portion thereof, with a second solution.

[0036] In embodiments, at least one of the following may be true: (i) the first filamentous fungal biomass or portion thereof absorbs or takes up at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of the first solution; and (ii) the second filamentous fungal biomass or portion thereof absorbs or takes up at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of the second solution.

[0037] In embodiments, at least one of the first solution and the second solution may be an aqueous solution.

[0038] In embodiments, at least one of the first solution and the second solution may be a non-aqueous solution.

[0039] In another aspect of the invention, a meat jerky analog food product is made according to the methods described herein.

[0040] In embodiments, the meat jerky analog food product may have a water activity of between about 0.35 and about 0.85, or less than about 0.45.

[0041] In embodiments, the meat jerky analog food product may have a shelf life of at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 15 months, at least about 18 months, at least about 21 months, or at least about 24 months.

[0042] In another aspect of the invention, an intermediate food composition comprises a filamentous fungal biomass or a portion thereof; and a solution absorbed or entrapped by the filamentous fungal biomass or a portion thereof.

[0043] In embodiments, the solution may include at least one of sodium chloride, a food seasoning, and an edible protein.

[0044] In embodiments, the mass of the solution may be between about 1% and about 30% of the mass of the filamentous fungal biomass or portion thereof.

[0045] In embodiments, the solution may be an aqueous solution.

[0046] In embodiments, the solution may be a non-aqueous solution.

[0047] In another aspect of the invention, a method of preparing a food product comprises: (a) contacting a filamentous fungal biomass with a solution comprising a food additive; (b) size reducing the filamentous fungal biomass to form a plurality of filamentous fungal pieces; and (c) treating the plurality of filamentous fungal pieces by removing at least a portion of the solvent of the solution to form a food product comprising the filamentous fungal pieces and the food additive, wherein steps (a) and (b) are performed simultaneously or sequentially in any order.

[0048] In embodiments, the food additive may include at least one of sodium chloride, a food seasoning, an edible protein, and a fibrous base material.

[0049] In embodiments, the mass of the solution may be between about 1% and about 30% of the total mass of the filamentous fungal biomass prior to contact with the solution.

[0050] In an embodiment, step (a) may be carried out under subatmospheric pressure, which may be, but need not be, a pressure of about 0.1 Pascal or less.

[0051] In an embodiment, step (a) may be carried out under pressure above atmospheric pressure.

[0052] In embodiments, step (a) may be carried out at a temperature below room temperature, which may be, but need not be, about 40° F. or less.

[0053] In an embodiment, the temperature of the filamentous fungal biomass may be about 34° F. or less for at least a portion of the duration of step (a).

[0054] In an embodiment, the method may further comprise the step of removing water from the filamentous fungal biomass prior to step (a).

[0055] In an embodiment, step (a) may comprise agitating the filamentous fungal biomass with the solution.

[0056] In embodiments, the filamentous fungal biomass may absorb an amount of solution equal to at least about 5% by weight, at least about 10% by weight, at least about 15% by weight, at least about 20% by weight, at least about 25% by weight, or at least about 30% by weight of the filamentous fungal biomass.

[0057] In an embodiment, step (a) may include contacting at least two fungal biomasses with the solution, and the method further includes a step between step (a) and step (b) of aggregating the at least two fungal biomasses to form fungal aggregates, and step (b) includes reducing the size of the fungal aggregates. The aggregating step may, but need not, include wrapping the at least two fungal biomasses in a casing. The aggregating step may, but need not, be at a pressure of about 0.1 Pascal or less, and may, but need not, be performed under subatmospheric pressure. The aggregating step may, but need not, include crust-freezing the at least two fungal biomasses.

[0058] In an embodiment, the method may further comprise the step of crust freezing the fungal biomass between steps (a) and (b). The internal temperature of the fungal biomass after the crust freezing step may, but need not, be between about 25° F. and about 27° F. The crust freezing step may, but need not, be performed by placing the fungal biomass in a blast freezer.

[0059] In embodiments, step (b) may include at least one of cutting, chopping, and shaving the fungal biomass. The plurality of fungal pieces may, but need not, include at least one of strips, pieces, and shavings of the fungal biomass.

[0060] In an embodiment, at least one of the average length, average width, and average depth of the plurality of filamentous fungal disks may be between about 0.5 mm and about 1.0 mm.

[0061] In embodiments, step (c) may include at least one of roasting the plurality of mycelial pieces, baking the plurality of mycelial pieces, boiling the plurality of mycelial pieces, frying the plurality of mycelial pieces, steaming the plurality of mycelial pieces, cold smoking the plurality of mycelial pieces, and hot smoking the plurality of mycelial pieces.

[0062] In embodiments, the solution may be an aqueous solution.

[0063] In embodiments, the solution may be a non-aqueous solution.

[0064] In an embodiment, the method may further comprise, prior to step (a), forming a filamentous fungal biomass by a fermentation process comprising culturing a filamentous fungus in or on a fermentation medium or on a membrane associated with a fermentation medium; and inactivating the filamentous fungal biomass. The fermentation process may, but need not, be selected from the group consisting of surface fermentation, submerged fermentation, membrane fermentation, solid substrate fermentation, and air-medium colloid (AMC) fermentation. The inactivation step may, but need not, be performed by steam treating the filamentous fungal biomass.

[0065] In an embodiment, the food product has a mass of at least about 30 g / cm 2 , at least about 40 g / cm 2 , at least about 50 g / cm 2 , at least about 60 g / cm 2 , at least about 70 g / cm 2 , at least about 80 g / cm 2 , at least about 90 g / cm 2 , at least about 100 g / cm 2 , at least about 150 g / cm 2 , at least about 200 g / cm 2 , at least about 250 g / cm 2 , at least about 300 g / cm 2 , at least about 350 g / cm 2 , at least about 400 g / cm 2 , at least about 450 g / cm2 , at least about 500 g / cm 2 , at least about 550 g / cm 2 , at least about 600 g / cm 2 , at least about 650 g / cm 2 , at least about 700 g / cm 2 , at least about 750 g / cm 2 , at least about 800 g / cm 2 , at least about 850 g / cm 2 , at least about 900 g / cm 2 , at least about 950 g / cm 2 , at least about 1000 g / cm 2 , at least about 1500 g / cm 2 , at least about 2000 g / cm 2 , at least about 2500 g / cm 2 , at least about 3000 g / cm 2 , at least about 3500 g / cm 2 , or at least about 4000 g / cm 2 The tensile strength may be

[0066] In an embodiment, the food product may include all the essential amino acids.

[0067] In embodiments, the food product may include at least one amino acid selected from the group consisting of alanine, cysteine, aspartic acid, glutamic acid, glycine, asparagine, proline, glutamine, arginine, serine, selenocysteine, and tyrosine.

[0068] In embodiments, the food product may comprise at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of branched chain amino acids.

[0069] In embodiments, the food product may have a total fat content of less than about 30% by weight, less than about 25% by weight, less than about 20% by weight, less than about 19% by weight, less than about 18% by weight, less than about 17% by weight, less than about 16% by weight, less than about 15% by weight, less than about 14% by weight, less than about 13% by weight, less than about 12% by weight, less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight.

[0070] In embodiments, the filamentous fungal biomass may comprise at least about 6%, at least about 7%, at least about 8%, at least about 9%, or at least about 10% dietary fiber by weight on a dry weight basis.

[0071] In embodiments, the food product may have a dietary fiber content of at least about 1 gram, at least about 2 grams, at least about 3 grams, at least about 4 grams, at least about 5 grams, at least about 6 grams, at least about 7 grams, at least about 8 grams, at least about 9 grams, at least about 10 grams, at least about 11 grams, at least about 12 grams, at least about 13 grams, or at least about 14 grams of dietary fiber per 28 grams of the food composition.

[0072] In an embodiment, the filamentous fungal biomass may comprise a filamentous fungal biomat or a portion thereof.

[0073] In embodiments, the food product may have a total protein content of from about 10% to about 25% by weight.

[0074] In another aspect of the invention, meat analog food products are made according to the methods described herein.

[0075] In another aspect of the invention, a method of preparing a food product comprises: (a) contacting a filamentous fungal biomass with a solution comprising a food additive; and (b) dehydrating the filamentous fungal biomass to form a food product comprising a filamentous fungal biomass and the food additive dispersed within the filamentous fungal biomass.

[0076] In an embodiment, the food product may be a meat jerky analog food product.

[0077] In embodiments, the solution may include at least one of sodium chloride, a food seasoning, an edible protein, and a fibrous base material.

[0078] In embodiments, the mass of the solution may be between about 1% and about 30% of the mass of the filamentous fungal biomass prior to contact with the solution.

[0079] In an embodiment, step (a) may be carried out under subatmospheric pressure, which may be, but need not be, a pressure of about 0.1 Pascal or less.

[0080] In embodiments, step (a) may be carried out at a temperature below room temperature, which may be, but need not be, about 40° F. or less.

[0081] In an embodiment, step (a) may be carried out at a temperature above room temperature.

[0082] In an embodiment, the temperature of the filamentous fungal biomass may be about 34° F. or less for at least a portion of the duration of step (a).

[0083] In an embodiment, the method may further comprise the step of removing water from the filamentous fungal biomass prior to step (a).

[0084] In an embodiment, step (a) may be carried out by agitating the filamentous fungal biomass with the solution.

[0085] In embodiments, the filamentous fungal biomass may absorb at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of the solution.

[0086] In embodiments, the solution may be an aqueous solution.

[0087] In embodiments, the solution may be a non-aqueous solution.

[0088] In an embodiment, the method may further comprise, prior to step (a), forming a filamentous fungal biomass by a fermentation process comprising culturing a filamentous fungus in a fermentation medium; and inactivating the filamentous fungal biomass. The fermentation process may be, but need not be, a surface fermentation process. The inactivation step may be, but need not be, performed by steam treating the filamentous fungal biomass.

[0089] In an embodiment, the food product has a mass of at least about 30 g / cm 2 , at least about 40 g / cm 2 , at least about 50 g / cm 2 , at least about 60 g / cm 2 , at least about 70 g / cm 2 , at least about 80 g / cm 2 , at least about 90 g / cm 2 , at least about 100 g / cm 2 , at least about 150 g / cm 2 , at least about 200 g / cm 2 , at least about 250 g / cm 2 , at least about 300 g / cm 2 , at least about 350 g / cm 2 , at least about 400 g / cm 2 , at least about 450 g / cm 2 , at least about 500 g / cm 2 , at least about 550 g / cm 2 , at least about 600 g / cm 2 , at least about 650 g / cm 2 , at least about 700 g / cm 2 , at least about 750 g / cm 2 , at least about 800 g / cm 2 , at least about 850 g / cm 2 , at least about 900 g / cm 2 , at least about 950 g / cm 2 , at least about 1000 g / cm 2, at least about 1500 g / cm 2 , at least about 2000 g / cm 2 , at least about 2500 g / cm 2 , at least about 3000 g / cm 2 , at least about 3500 g / cm 2 , or at least about 4000 g / cm 2 The tensile strength may be

[0090] In an embodiment, the food product may contain all nine essential amino acids.

[0091] In embodiments, the food product may include at least one amino acid selected from the group consisting of alanine, cysteine, aspartic acid, glutamic acid, glycine, asparagine, proline, glutamine, arginine, serine, selenocysteine, and tyrosine.

[0092] In embodiments, the food product may comprise at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of branched chain amino acids.

[0093] In embodiments, the food product may have a total fat content of less than about 30% by weight, less than about 25% by weight, less than about 20% by weight, less than about 19% by weight, less than about 18% by weight, less than about 17% by weight, less than about 16% by weight, less than about 15% by weight, less than about 14% by weight, less than about 13% by weight, less than about 12% by weight, less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight.

[0094] In embodiments, the filamentous fungal biomass may comprise at least about 6%, at least about 7%, at least about 8%, at least about 9%, or at least about 10% dietary fiber by weight on a dry weight basis.

[0095] In embodiments, the food product may have a dietary fiber content of at least about 1 gram, at least about 2 grams, at least about 3 grams, at least about 4 grams, at least about 5 grams, at least about 6 grams, at least about 7 grams, at least about 8 grams, at least about 9 grams, at least about 10 grams, at least about 11 grams, at least about 12 grams, at least about 13 grams, or at least about 14 grams of dietary fiber per 28 grams of the food composition.

[0096] In an embodiment, the filamentous fungal biomass may comprise a filamentous fungal biomat or a portion thereof.

[0097] In embodiments, the food product may have a total protein content of from about 10% to about 25% by weight.

[0098] In another aspect of the invention, a meat jerky analog food product is made according to the methods disclosed herein.

[0099] In another aspect of the invention, the meat analog food comprises a mold fungus, and the meat analog food has a shelf life of at least about two weeks, and at least one of the following is true: (i) the meat analog food contains less than about 200 milligrams of sodium per 28 grams of food; (ii) the meat analog food contains 15 grams or less of sugar per 28 grams of food; and (iii) the sugar content of the meat analog food is about 10% or less by weight.

[0100] In embodiments, the meat analog food products may have a shelf life of at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 15 months, at least about 18 months, at least about 21 months, or at least about 24 months.

[0101] In embodiments, the meat analog food product may have a water activity of between about 0.35 and about 0.85.

[0102] In an embodiment, the meat analog food product may have a water activity of about 0.45 or less.

[0103] In embodiments, the meat analog food products may contain less than about 190 milligrams, less than about 180 milligrams, less than about 170 milligrams, less than about 160 milligrams, less than about 150 milligrams, less than about 140 milligrams, less than about 130 milligrams, less than about 120 milligrams, less than about 110 milligrams, or less than about 100 milligrams of sodium per 28 grams of food.

[0104] In embodiments, at least one of the following may be true: (i) the meat analog food contains 14 grams or less, 13 grams or less, 12 grams or less, 11 grams or less, 10 grams or less, 9 grams or less, 8 grams or less, 7 grams or less, 6 grams or less, 5 grams or less, 4 grams or less, 3 grams or less, 2 grams or less, or 1 gram or less of sugar per 28 grams of food; and (ii) the sugar content of the meat analog food is about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, about 2% or less, or about 1% or less by weight.

[0105] In an embodiment, the food product has a mass of at least about 30 g / cm 2 , at least about 40 g / cm 2 , at least about 50 g / cm 2 , at least about 60 g / cm 2 , at least about 70 g / cm 2 , at least about 80 g / cm 2 , at least about 90 g / cm 2 , at least about 100 g / cm 2 , at least about 150 g / cm 2 , at least about 200 g / cm 2 , at least about 250 g / cm 2 , at least about 300 g / cm 2 , at least about 350 g / cm 2 , at least about 400 g / cm 2 , at least about 450 g / cm 2, at least about 500 g / cm 2 , at least about 550 g / cm 2 , at least about 600 g / cm 2 , at least about 650 g / cm 2 , at least about 700 g / cm 2 , at least about 750 g / cm 2 , at least about 800 g / cm 2 , at least about 850 g / cm 2 , at least about 900 g / cm 2 , at least about 950 g / cm 2 , at least about 1000 g / cm 2 , at least about 1500 g / cm 2 , at least about 2000 g / cm 2 , at least about 2500 g / cm 2 , at least about 3000 g / cm 2 , at least about 3500 g / cm 2 , or at least about 4000 g / cm 2 The tensile strength may be

[0106] In embodiments, the meat analog food product may contain all nine essential amino acids.

[0107] In embodiments, the meat analog food product may comprise at least one amino acid selected from the group consisting of alanine, cysteine, aspartic acid, glutamic acid, glycine, asparagine, proline, glutamine, arginine, serine, selenocysteine, and tyrosine.

[0108] In embodiments, the meat analog food products may comprise at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% branched chain amino acids by weight.

[0109] In embodiments, the meat analog foods may have a total fat content of less than about 30% by weight, less than about 25% by weight, less than about 20% by weight, less than about 19% by weight, less than about 18% by weight, less than about 17% by weight, less than about 16% by weight, less than about 15% by weight, less than about 14% by weight, less than about 13% by weight, less than about 12% by weight, less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight.

[0110] In embodiments, the filamentous fungal biomass may comprise at least about 6%, at least about 7%, at least about 8%, at least about 9%, or at least about 10% dietary fiber by weight on a dry weight basis.

[0111] In embodiments, the meat analog food products may have a dietary fiber content of at least about 1 gram, at least about 2 grams, at least about 3 grams, at least about 4 grams, at least about 5 grams, at least about 6 grams, at least about 7 grams, at least about 8 grams, at least about 9 grams, at least about 10 grams, at least about 11 grams, at least about 12 grams, at least about 13 grams, or at least about 14 grams of dietary fiber per 28 grams of the food composition.

[0112] In an embodiment, the filamentous fungal biomass may comprise a filamentous fungal biomat or a portion thereof.

[0113] In embodiments, the meat analog food products may have a total protein content of from about 10% to about 25% by weight.

[0114] In another aspect of the invention, a method of preparing a food product includes: (a) contacting a first fungal biomass with a first solution; (b) reducing the size of the first fungal biomass to form a plurality of fungal pieces; (c) contacting a second fungal biomass with a second solution; (d) combining the plurality of fungal pieces and the second fungal biomass; and (e) treating the plurality of fungal pieces and the second fungal biomass to form a food product.

[0115] In an embodiment, the food product may be a meat jerky analog food product.

[0116] In embodiments, at least one of the first solution and the second solution may include at least one of sodium chloride, a food seasoning, an edible protein, and a fibrous base material.

[0117] In embodiments, at least one of the following may be true: (i) the mass of the first solution is between about 1% and about 30% of the mass of the first filamentous fungal biomass prior to step (a); and (ii) the mass of the second solution is between about 1% and about 30% of the mass of the second filamentous fungal biomass prior to step (c).

[0118] In an embodiment, at least one of steps (a) and (c) is carried out under subatmospheric pressure, which may be, but need not be, a pressure of about 0.1 Pascal or less.

[0119] In embodiments, at least one of steps (a) and (c) may be performed at a temperature below room temperature. The temperature below room temperature may be, but need not be, about 40° F. or less. During at least a portion of the duration of step (a), the temperature of at least one of the first fungal biomass and the second fungal biomass may be, but need not be, about 34° F. or less.

[0120] In embodiments, at least one of steps (a) and (c) may be carried out at a temperature above room temperature.

[0121] In embodiments, the method may further comprise at least one of the steps: (i) removing water from the first filamentous fungal biomass prior to step (a); and (ii) removing water from the second filamentous fungal biomass prior to step (c).

[0122] In embodiments, at least one of the following may be true: (i) step (a) is carried out by agitating a first filamentous fungal biomass with a first solution; and (ii) step (c) is carried out by agitating a second filamentous fungal biomass with a second solution.

[0123] In embodiments, at least one of the following may be true: (i) the first filamentous fungal biomass absorbs at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of the first solution; and (ii) the second filamentous fungal biomass absorbs at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of the second solution.

[0124] In embodiments, the method may further include at least one of: (i) crust-freezing the first filamentous fungal biomass between steps (a) and (b); and (ii) crust-freezing the second filamentous fungal biomass between steps (c) and (d). The internal temperature of the first filamentous fungal biomass, if (i) applies, or the internal temperature of the second filamentous fungal biomass, if (ii) applies, after the crust-freezing step may, but need not, be between about 25° F. and about 27° F. The crust-freezing step may, but need not be, performed by placing the filamentous fungal biomass in a blast freezer.

[0125] In embodiments, at least one of the first solution and the second solution may be an aqueous solution.

[0126] In embodiments, at least one of the first solution and the second solution may be a non-aqueous solution.

[0127] In an embodiment, the method may further include, before at least one of steps (a) and (c), forming at least one of the filamentous fungal biomass and the second filamentous fungal biomass by a fermentation method comprising culturing a filamentous fungus in a fermentation medium; and inactivating at least one of the first filamentous fungal biomass and the second filamentous fungal biomass. The fermentation method may be, but need not be, a surface fermentation method. The inactivation step may be, but need not be, performed by at least one of dehydrating the filamentous fungal biomass, freezing the filamentous fungal biomass, pressure treating the filamentous fungal biomass, rinsing the filamentous fungal biomass, size reducing the filamentous fungal biomass, steam treating the filamentous fungal biomass, and temperature cycling the filamentous fungal biomass.

[0128] In an embodiment, the food product has a mass of at least about 30 g / cm 2 , at least about 40 g / cm 2 , at least about 50 g / cm 2 , at least about 60 g / cm 2 , at least about 70 g / cm 2 , at least about 80 g / cm 2 , at least about 90 g / cm 2 , at least about 100 g / cm 2 , at least about 150 g / cm 2 , at least about 200 g / cm 2 , at least about 250 g / cm 2 , at least about 300 g / cm 2 , at least about 350 g / cm 2 , at least about 400 g / cm 2 , at least about 450 g / cm 2 , at least about 500 g / cm 2 , at least about 550 g / cm 2 , at least about 600 g / cm 2 , at least about 650 g / cm 2 , at least about 700 g / cm 2 , at least about 750 g / cm 2 , at least about 800 g / cm 2, at least about 850 g / cm 2 , at least about 900 g / cm 2 , at least about 950 g / cm 2 , at least about 1000 g / cm 2 , at least about 1500 g / cm 2 , at least about 2000 g / cm 2 , at least about 2500 g / cm 2 , at least about 3000 g / cm 2 , at least about 3500 g / cm 2 , or at least about 4000 g / cm 2 The tensile strength may be

[0129] In an embodiment, the food product may contain all nine essential amino acids.

[0130] In embodiments, the food product may include at least one amino acid selected from the group consisting of alanine, cysteine, aspartic acid, glutamic acid, glycine, asparagine, proline, glutamine, arginine, serine, selenocysteine, and tyrosine.

[0131] In embodiments, the food product may comprise at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of branched chain amino acids.

[0132] In embodiments, the food product may have a total fat content of less than about 30% by weight, less than about 25% by weight, less than about 20% by weight, less than about 19% by weight, less than about 18% by weight, less than about 17% by weight, less than about 16% by weight, less than about 15% by weight, less than about 14% by weight, less than about 13% by weight, less than about 12% by weight, less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight.

[0133] In embodiments, at least one of the filamentous fungal biomass and the second filamentous fungal biomass may comprise at least about 6% by weight, at least about 7% by weight, at least about 8% by weight, at least about 9% by weight, or at least about 10% by weight dietary fiber on a dry weight basis.

[0134] In embodiments, the food product may have a dietary fiber content of at least about 1 gram, at least about 2 grams, at least about 3 grams, at least about 4 grams, at least about 5 grams, at least about 6 grams, at least about 7 grams, at least about 8 grams, at least about 9 grams, at least about 10 grams, at least about 11 grams, at least about 12 grams, at least about 13 grams, or at least about 14 grams of dietary fiber per 28 grams of the food composition.

[0135] In embodiments, at least one of the first filamentous fungal biomass and the second filamentous fungal biomass may comprise a filamentous fungal biomat or a portion thereof.

[0136] In embodiments, the food product may have a total protein content of from about 10% to about 25% by weight.

[0137] In another aspect of the invention, a meat jerky analog food product is made according to the methods disclosed herein.

[0138] In another aspect of the invention, an intermediate food composition comprises a filamentous fungal biomass; and a solution comprising a food additive absorbed by the filamentous fungal biomass.

[0139] In embodiments, the solution may include at least one of sodium chloride, a food seasoning, an edible protein, and a fibrous base material.

[0140] In embodiments, the mass of the solution may be between about 1% and about 30% of the mass of the filamentous fungal biomass.

[0141] In embodiments, the solution may be an aqueous solution.

[0142] In embodiments, the solution may be a non-aqueous solution.

[0143] In embodiments, the filamentous fungal biomass may be derived from a fermentation process selected from the group consisting of surface fermentation, submerged fermentation, membrane fermentation, solid substrate fermentation, air medium colloid (AMC) fermentation, and combinations thereof.

[0144] In an embodiment, the filamentous fungal biomass is inactivated.

[0145] In an embodiment, the filamentous fungal biomass may comprise a filamentous fungal biomat or a portion thereof.

[0146] In another aspect of the invention, a method of preparing a food product includes: (a) vacuum forming a filamentous fungal biomass, where the filamentous fungal biomass comprises a solution comprising a food additive; (b) size reducing the vacuum formed filamentous fungal biomass to form a plurality of filamentous fungal pieces; and (c) treating the plurality of filamentous fungal pieces by removing at least a portion of the solvent of the solution to form a food product comprising the filamentous fungal pieces and the food additive.

[0147] In an embodiment, in step (a), the filamentous fungal biomass may be exposed to an absolute pressure of about 0.1 Pascal or less.

[0148] In an embodiment, after step (a), the filamentous fungal biomass may have an approximately cylindrical shape.

[0149] In an embodiment, the method may further comprise the step of crust freezing the fungal biomass between steps (a) and (b). The internal temperature of the fungal biomass after the crust freezing step may, but need not, be between about 25° F. and about 27° F. The crust freezing step may, but need not, be performed by placing the fungal biomass in a blast freezer.

[0150] In embodiments, step (b) may include at least one of cutting, chopping, and shaving the fungal biomass. The plurality of fungal pieces may, but need not, include at least one of strips, pieces, and shavings of the fungal biomass.

[0151] In an embodiment, at least one of the average length, average width, and average depth of the plurality of filamentous fungal disks may be between about 0.5 mm and about 1.0 mm.

[0152] In an embodiment, the method may further comprise, prior to step (a), forming a filamentous fungal biomass by a fermentation process comprising culturing a filamentous fungus in a fermentation medium; and inactivating the filamentous fungal biomass. The fermentation process may be, but need not be, a surface fermentation process. The inactivation step may be, but need not be, performed by steam treating the filamentous fungal biomass.

[0153] In an embodiment, the food product has a mass of at least about 30 g / cm 2 , at least about 40 g / cm 2 , at least about 50 g / cm 2 , at least about 60 g / cm 2 , at least about 70 g / cm 2 , at least about 80 g / cm 2 , at least about 90 g / cm 2 , at least about 100 g / cm 2 , at least about 150 g / cm 2 , at least about 200 g / cm 2 , at least about 250 g / cm 2 , at least about 300 g / cm 2 , at least about 350 g / cm 2 , at least about 400 g / cm 2 , at least about 450 g / cm 2 , at least about 500 g / cm 2 , at least about 550 g / cm 2 , at least about 600 g / cm 2 , at least about 650 g / cm 2, at least about 700 g / cm 2 , at least about 750 g / cm 2 , at least about 800 g / cm 2 , at least about 850 g / cm 2 , at least about 900 g / cm 2 , at least about 950 g / cm 2 , at least about 1000 g / cm 2 , at least about 1500 g / cm 2 , at least about 2000 g / cm 2 , at least about 2500 g / cm 2 , at least about 3000 g / cm 2 , at least about 3500 g / cm 2 , or at least about 4000 g / cm 2 The tensile strength may be

[0154] In an embodiment, the food product may contain all nine essential amino acids.

[0155] In embodiments, the food product may include at least one amino acid selected from the group consisting of alanine, cysteine, aspartic acid, glutamic acid, glycine, asparagine, proline, glutamine, arginine, serine, selenocysteine, and tyrosine.

[0156] In embodiments, the food product may comprise at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight of branched chain amino acids.

[0157] In embodiments, the food product may have a total fat content of less than about 30% by weight, less than about 25% by weight, less than about 20% by weight, less than about 19% by weight, less than about 18% by weight, less than about 17% by weight, less than about 16% by weight, less than about 15% by weight, less than about 14% by weight, less than about 13% by weight, less than about 12% by weight, less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight.

[0158] In embodiments, the filamentous fungal biomass may comprise at least about 6%, at least about 7%, at least about 8%, at least about 9%, or at least about 10% dietary fiber by weight on a dry weight basis.

[0159] In embodiments, the food product may have a dietary fiber content of at least about 1 gram, at least about 2 grams, at least about 3 grams, at least about 4 grams, at least about 5 grams, at least about 6 grams, at least about 7 grams, at least about 8 grams, at least about 9 grams, at least about 10 grams, at least about 11 grams, at least about 12 grams, at least about 13 grams, or at least about 14 grams of dietary fiber per 28 grams of the food composition.

[0160] In an embodiment, the filamentous fungal biomass may comprise a filamentous fungal biomat or a portion thereof.

[0161] In embodiments, the food product may have a total protein content of from about 10% to about 25% by weight.

[0162] The advantages of the present invention will be apparent from the disclosure contained herein.

[0163] As used herein, "at least one," "one or more," and "and / or" are open-ended expressions that are both conjunctive and disjunctive in operation. For example, each of the expressions "at least one of A, B, and C," "at least one of A, B, or C," "one or more of A, B, and C," "one or more of A, B, or C," and "A, B and / or C" means A only, B only, C only, A and B together, A and C together, B and C together, or A, B, and C together.

[0164] It should be noted that the term "a" or "an" entity refers to one or more of that entity. Thus, the terms "a" (or "an"), "one or more," and "at least one" may be used interchangeably herein. It should also be noted that the terms "comprising," "including," and "having" may be used interchangeably.

[0165] As used herein, unless otherwise specified, the terms "about," "approximately," and the like, when used in reference to a numerical limit or range, mean that the recited limit or range may vary by up to 10%. As a non-limiting example, "about 750" can mean as little as 675 or 825, or any value therebetween. When used in connection with a ratio or relationship between two or more numerical limits or ranges, terms such as "about," "approximately," and the like mean that each of the limits or ranges can vary by up to 10%; as non-limiting examples, a statement that two quantities are "approximately equal" can mean that the ratio between the two quantities is as little as 0.9:1.1 or even 1.1:0.9 (or any value in between), a statement that a four-way ratio is "about 5:3:1:1" can mean that the first number in the ratio can be any value of at least 4.5 and no more than 5.5, and the second number in the ratio can be any value of at least 2.7 and no more than 3.3, and so forth.

[0166] The embodiments and configurations described herein are not complete or exhaustive, and it will be understood that other embodiments of the invention are possible that utilize, alone or in combination, one or more of the features set forth above or described in detail below. [Brief description of the drawings]

[0167] [Figure 1-1]1 is a flow chart illustrating an embodiment of a method for processing filamentous fungal material into a food product or material for use in a food product according to an embodiment of the present disclosure. [Figure 1-2] 1 is a flow chart illustrating an embodiment of a method for processing filamentous fungal material into a food product or material for use in a food product according to an embodiment of the present disclosure. [Figure 2-1] 1B is a flow chart illustrating an embodiment of a method for processing a filamentous fungal food material derived from a fungal biomat and processed according to the method depicted in FIG. 1A into a meat jerky analog food product according to an embodiment of the present disclosure. [Figure 2-2] 1B is a flow chart illustrating an embodiment of a method for processing a filamentous fungal food material derived from a fungal biomat and processed according to the method depicted in FIG. 1A into a meat jerky analog food product according to an embodiment of the present disclosure. [Figure 3-1] 1 is an image of three jerky analog food pieces according to an embodiment of the present invention. [Figure 3-2] 1 is an image of three jerky analog food pieces according to an embodiment of the present invention. [Figure 3-3] 1 is an image of three jerky analog food pieces according to an embodiment of the present invention. [Figure 4-1] 1 is a microscopic image of the hydrophilic side of a jerky analog food product according to an embodiment of the present invention. [Figure 4-2] 1 is a microscopic image of the hydrophilic side of a jerky analog food product according to an embodiment of the present invention. [Figure 5-1] 1A-1D are microscopic images of the hydrophobic and hydrophilic sides, respectively, of a jerky analog food product according to an embodiment of the present invention. [Figure 5-2] 1A-1D are microscopic images of the hydrophobic and hydrophilic sides, respectively, of a jerky analog food product according to an embodiment of the present invention. [Figure 6-1] 1 is an image of a fractured tensile strength test specimen of a jerky analog food product according to an embodiment of the present invention. [Figure 6-2] 1 is an image of a fractured tensile strength test specimen of a jerky analog food product according to an embodiment of the present invention. [Figure 7] FIG. 6C is a graph of tensile strength test results for the specimens shown in FIGS. 6A and 6B. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0168] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In the event that there are a plurality of definitions for terms herein, the definition provided in the Summary of the Invention prevails unless otherwise stated.

[0169] As used herein, unless otherwise specified, the term "analog" or "analog food" refers to a food comprising an edible fungus that has aesthetic, culinary, nutritional, and / or sensory equivalence or similarity to a specified non-fungal food. As a non-limiting example, a "meat analog food" as the term is used herein refers to a food comprising an edible fungus that has aesthetic, culinary, nutritional, and / or sensory equivalence or similarity to animal meat, and a "jerky food analog product" as the term is used herein refers to a food comprising an edible fungus that has aesthetic, culinary, nutritional, and / or sensory equivalence or similarity to conventional jerky made from animal meat.

[0170] As used herein, the term "biomass" refers to a quantity of living or previously living organisms, unless otherwise specified. As a non-limiting example, the phrase "filamentous fungal biomass" as used herein refers to a quantity of living or previously living filamentous fungi. Filamentous fungal biomass can include biomats (as the term is used herein) as well as filamentous fungi produced by submerged fermentation, such as (but not limited to) the mycoprotein paste described in U.S. Patent No. 7,635,492 to Finnigan et al.

[0171] As used herein, the term "biomat" refers to an aggregate of filamentous fungal tissue that includes a network of interwoven hyphal filaments, unless otherwise specified. A biomat, as the term is used herein, may, but need not, be characterized by one or more of a density between about 50 and about 200 grams per liter, a solids content between about 5% and about 20% by weight, and a tensile strength sufficient to lift substantially intact from the surface of a growth substrate (e.g., a liquid growth medium, a solid fungal composite, or a solid membrane or mesh). A biomat, as the term is used herein, may be produced by any one or more fungal fermentation methods known in the art, such as, by way of non-limiting examples, the methods described in PCT Publication Nos. 2020 / 176758, 2019 / 099474, and 2018 / 014004.

[0172] As used herein, unless otherwise specified, the term "free water" refers to water molecules within a mass of material that are not chemically or physically prevented from being removed from the mass of material.

[0173] As used herein, unless otherwise specified, the term "inactivated" refers to a filamentous fungal biomass in which fungal cells have been rendered non-viable, or to a filamentous fungal biomass in which enzymes capable of degrading or causing biochemical transformations within the biomass have been inactivated, or both. By extension, the term "inactivated" refers to any method or process that may inactivate a filamentous fungal biomass, such as, by way of non-limiting examples, dehydration, freezing, pressure treatment, rinsing, size reduction, steam treatment, and temperature cycling.

[0174] As used herein, unless otherwise specified, the term "physically bound water" refers to water molecules within the bulk of a material that are in physical contact with the molecules of the material, but are not chemically bound to the material.

[0175] As used herein, unless otherwise specified, the term "tightly bound water" refers to water molecules within a bulk of a material that are chemically bonded to the molecules of the material by intermolecular forces, such as hydrogen bonds, ionic bonds, ion-dipole forces, van der Waals forces, etc.

[0176] As used herein, unless otherwise specified, the term "vegan" refers to a food that is substantially free of food components or ingredients, such as proteins, derived from animals. Specific examples of non-vegan food ingredients or products include blood, eggs, isinglass, meat (and its components, e.g., animal proteins or fats), raw milk, rennet, and foods made using any one or more of these ingredients (e.g., ice cream, mayonnaise, etc.). As disclosed herein, some vegan foods can be analogs of non-vegan foods.

[0177] As used herein, unless otherwise specified, the term "vegetarian" refers to food that is substantially free of meat and its components. A "vegetarian" food, as the term is used herein, may (but need not) contain food components or ingredients other than meat that are derived from animals (e.g., eggs, raw milk, etc.). Thus, as these terms are used herein, all "vegan" foods are "vegetarian," but not all "vegetarian" foods are necessarily "vegan."

[0178] Embodiments of the present invention include compositions comprising filamentous fungi, typically compositions comprising edible filamentous fungi, most typically filamentous fungal food compositions, i.e., edible filamentous fungal compositions adapted for consumption by humans or farmed animals, farmed animals (e.g., agricultural or aquaculture), or livestock, comprising filamentous fungal biomass. In some embodiments, the filamentous fungal food composition may be a food similar to a conventional or known food comprising meat or another animal-derived component, in which the filamentous fungal biomass is provided in addition to or in place of the animal-derived component. In embodiments, the filamentous fungal food composition of the present invention may be an analogue of a meat product, such as, by way of non-limiting example, chunk meat, ground meat (and products formed from ground meat, e.g., meatballs), meatloaf, hamburger patties, shredded meat, jerky, and the like.

[0179] Embodiments of the present invention include food products prepared from a food composition comprising a filamentous fungal biomass and a solution, typically, but not necessarily, an aqueous solution, comprising one or more food additives, such as, by way of non-limiting example, salts, flavorings, vitamins, and nutritional components (e.g., carbohydrates, fats, proteins, etc.), where the solution comprises about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, or about 50% by weight of the total food composition, or alternatively any range between 5% and 50% by weight, or any range of any integer weight percentage between 5% and 50% by weight and any other integer weight percentage between 5% and 50% by weight. One important advantage and benefit of the present invention is that the fungal biomass present in the food composition of the present invention may have a significantly higher ability than conventional meat ingredients to absorb or take up solutions, such as "marinades" or similar solutions, that are applied to the fungal biomass to achieve seasoning, flavoring, and / or nutritional purposes and / or to define texture properties (e.g., chewiness, elasticity, mechanical behavior properties such as tearing or ripping tendency, etc.); without wishing to be bound by any theory, the inventors hypothesize that this effect is due to differences between the mycelium structure of the fungal biomat and the muscle fiber structure of meat, in that the mycelium structure is more susceptible to changes in the ratio of bound water to unbound water (and thus resorption of marinades) than meat. The moisture content of the food composition of the present invention, particularly the meat analogue food, may be advantageously high, since the fungal biomass itself may have a moisture content of as much as 80% by weight, higher than most whole meats, even before a solution is applied to it. Embodiments of the invention further include methods of forming a food composition comprising a filamentous fungal biomass and a solution as described above (e.g., by contacting the filamentous fungal biomass with a solution and allowing the filamentous fungal biomass to absorb or take up the solution), and food compositions made by such methods.It should be clearly understood that the "food composition" of the present invention, as the term is used herein, may be a "final" food composition (i.e., a composition intended for consumption by humans or farmed, aquatic or livestock animals without further processing) or an "intermediate" food composition (i.e., a composition intended for further processing and for consumption by humans or farmed, aquatic or livestock animals only after further processing), unless otherwise specified. Processing steps that can turn an "intermediate" food composition into a "final" food composition according to the present invention include, but are in no way limited to, dehydration.

[0180] In embodiments, the fungal biomass may have a moisture content of at least about 50% by weight, at least about 55% by weight, at least about 60% by weight, at least about 65% by weight, at least about 70% by weight, or at least about 75% by weight. In some embodiments, very little or no moisture present in the fungal biomass may be free water, in other words, the fungal biomass may have a total content of physically bound and bound water of at least about 50% by weight, at least about 55% by weight, at least about 60% by weight, at least about 65% by weight, at least about 70% by weight, or at least about 75% by weight. Without wishing to be bound by any particular theory, it is believed that the ability of the fungal food composition of the present invention to absorb or take up a solution is primarily related to the content of physically bound and bound water, and not necessarily to the total moisture content; in particular, free water is more easily removed during dehydration than bound water and can be replaced by a marinade or other liquid solution. Thus, even high moisture fungal biomass can be suitably used in the fungal food composition of the present invention, absorbing or incorporating a significant amount of solution, as long as the proportion of moisture present as free water is relatively low. Thus, in some embodiments, the method of the present disclosure may include a step of treating the fungal biomass to remove at least a portion of the free water therefrom to increase the capacity of the biomass to incorporate liquid solution in a subsequent processing step; such a step may result in a longer shelf life of the resulting food product. Although the inventors do not wish to be bound by any particular theory, it is hypothesized that shelf life is correlated with the proportion of moisture that is initially present as bound water due to stabilization within the mycelium structure.

[0181] One particular advantage and benefit of the methods and compositions of the present invention is that food compositions according to the present invention may have advantageously high storage stability, in other words, advantageously long shelf life, especially compared to conventional foods (e.g., meat products) to which the filamentous fungal food compositions may resemble, but may reduce, or in some embodiments even eliminate, the use of preservatives, stabilizers, and / or mold inhibitors (e.g., potassium sorbate) that may adversely affect the aesthetic or nutritional properties of the food; in some embodiments, the food may be substantially free of preservatives, stabilizers, and / or mold inhibitors (i.e., components added to a food that, in the amount added, may substantially affect the shelf life of the product) and / or the method of making the food may not include a step of adding preservatives, stabilizers, and / or mold inhibitors. Without wishing to be bound by any particular theory, this advantage and benefit may, at least in some embodiments, be the result of either or both of (1) the control of moisture content of the fungal biomass made possible by the methods of the present invention, particularly the ability to remove some of the free water in the fungal biomass if desired (and optionally replace the removed free water with other chemicals), and (2) the inactivation of enzymes and secondary metabolites in the fungal biomass. As a non-limiting example, traditional meat jerky products are extremely shelf stable and can have a shelf life of several months under ambient conditions, but can only achieve this stability by including significant amounts of salt and / or sugar, which act as plasticizers and / or stabilizers for the jerky product. However, the addition of salt and sugar has well-known nutritional drawbacks. The filamentous fungal food compositions of the present invention may overcome this shortcoming in any one of several ways, for example, by replacing sugar with salt as a stabilizer (which in embodiments may result in a more acceptable nutritional profile), by using less stabilizer than similar conventional foods, or by having a lower fat content (or other nutritional benefits) compared to true meat.In embodiments, the food compositions of the present invention comprise filamentous fungal biomass and one or more food additives (e.g., salt, flavorings, vitamins, added carbohydrates, added fats, added proteins, etc.) and have a shelf life of at least about 1 week, at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 15 months, at least about 18 months, at least about 21 months, or at least about 24 months. Additionally or alternatively, such embodiments may include food compositions comprising 15 grams or less, 14 grams or less, 13 grams or less, 12 grams or less, 11 grams or less, 10 grams or less, 9 grams or less, 8 grams or less, 7 grams or less, 6 grams or less, 5 grams or less, 4 grams or less, 3 grams or less, 2 grams or less, or 1 gram or less of sugar per 28 grams of food composition, and / or a sugar content of about 10% or less, about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, about 2% or less, or about 1% or less by weight. In particular, food compositions of the present invention may have a "springy" or "chewy" consistency and texture, and / or a perceived amount or degree of "juiciness" or moisture similar to conventional meat jerky products, while still having both an advantageously long shelf life and an advantageously low sugar content. These advantageously long shelf lives may, in embodiments, be the result of low water activity, for example, less than about 0.95, less than about 0.90, less than about 0.85, less than about 0.80, less than about 0.75, less than about 0.70, less than about 0.65, less than about 0.60, less than about 0.55, less than about 0.50, less than about 0.45, less than about 0.40, less than about 0.35, less than about 0.30, less than about 0.25, less than about 0.20, less than about 0.15, less than about 0.10, or less than about 0.05.

[0182] Another advantage and benefit of the fungal food composition of the present invention is that the sensory perception of flavoring ingredients added to the fungal biomass may be enhanced compared to their sensory perception in both similar conventional meat and dairy products and current vegan or vegetarian meat analog or dairy analog products. As a non-limiting example, the inventors have unexpectedly discovered that when salt is added to the fungal biomass to form the food composition of the present invention, the resulting food composition is subjectively much more "salty" (i.e., has a greater salty taste) than a conventional meat product containing the same concentration of salt. Without wishing to be bound by any particular theory, it is believed that this result may be due to the lower fat content in the fungal biomass than in meat (fat may dull the sensory perception of salt in food), and / or the essentially "mild" or "neutral" flavor of the fungal biomass compared to many types of meat. However, regardless of the mechanism, this advantageous result allows flavoring additives to be used in lower amounts in the food composition of the present invention than in conventional foods that they may resemble. In embodiments, the filamentous fungus food compositions of the present invention may have a perceived saltiness comparable to conventional meat products while containing less than about 200 milligrams, less than about 190 milligrams, less than about 180 milligrams, less than about 170 milligrams, less than about 160 milligrams, less than about 150 milligrams, less than about 140 milligrams, less than about 130 milligrams, less than about 120 milligrams, less than about 110 milligrams, or less than about 100 milligrams of sodium per serving.

[0183] Another advantage and benefit of the filamentous fungal food composition of the present invention is that the flavor perception imparted to the food composition by the cooking or preparation process may be enhanced compared to those in similar conventional foods. As a non-limiting example, the inventors have unexpectedly discovered that when a filamentous fungal biomass is smoked to form a smoked food composition of the present invention, the resulting food composition is subjectively much more "smoky" (i.e., has a greater smoky flavor taste) than a conventional meat product smoked in the same manner, which may allow a given perception of "smokiness" or smoky flavor to be achieved with a lower amount of smoke and / or a shorter smoking time. Without wishing to be bound by any particular theory, this result may be the result of any one or more of: (1) the use of porous fungal material, e.g., a fungal biomat, allowing molecules present in smoke, marinades, etc. to migrate through the fungal material and attach to its surface; and / or (2) the fungal biomass absorbs or takes up smoke or its components (e.g., phenols such as syringol, guaiacol, and pyrocatechol, and their alkyl derivatives) during the smoking process because the moisture content in the fungal biomass is lower (either inherently or as a result of the drying / dehydration process prior to smoking), making the fungal biomass more susceptible to absorption of hydrophobic compounds in the smoke than the high moisture cuts of meat; and / or (3) the strong umami or aromatic flavor response of the fungus itself. Also, because the fungal biomass has a lower fat content than meat, the flavor-imparting molecules present in smoke, marinades, etc. may attach, become trapped, or become present in the food composition at a different location or by a different mechanism. Regardless of the mechanism, however, this advantageous result allows the fungal biomass in the food compositions of the invention to be smoked or otherwise prepared for shorter times, with less intensity, with less environmental impact, etc. than conventional foods they may resemble, and / or allows the food compositions of the invention to have improved, enhanced, or enhanced flavor compared to identically prepared conventional meat products.Furthermore, the filamentous fungal food compositions of the present invention may have a subjectively "smoky" flavor, even when the fat content of the food composition (which contributes to the smoky flavor) is much lower than the fat content of a similar meat product. In embodiments, the filamentous fungal food compositions of the present invention may have a perceived smokiness comparable to that of a conventional smoked meat product while having a fat content of less than about 30% by weight, less than about 25% by weight, less than about 20% by weight, less than about 19% by weight, less than about 18% by weight, less than about 17% by weight, less than about 16% by weight, less than about 15% by weight, less than about 14% by weight, less than about 13% by weight, less than about 12% by weight, less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight. In comparison, smoked pork generally has a fat content of about 15% by weight, and beef brisket generally has a fat content of about 33% by weight.

[0184] Another advantage and benefit of the filamentous fungal food composition of the present invention is that the filamentous fungal biomass can be more easily processed into a desired physical form compared to meat or other plant or fungal-based meat analog materials, which may require lower or even complete omission of binders, fillers, or similar functional materials. In particular, the inventors have demonstrated that the filamentous fungal biomass produced according to the present invention can be repeatedly frozen, thawed, dehydrated, rehydrated, etc. (as may be desirable for a particular application), and can be pressed, molded, or otherwise shaped into a desired physical configuration in either fresh or frozen form (or both), without the addition of binders. In embodiments, the filamentous fungal food compositions of the present invention, and in embodiments, the meat analog filamentous fungal food compositions, may comprise at least about 50% by weight, at least about 60% by weight, at least about 70% by weight, at least about 80% by weight, at least about 90% by weight, at least about 91% by weight, at least about 92% by weight, at least about 93% by weight, at least about 94% by weight, or at least about 95% by weight of fungal biomass, and / or may comprise no more than about 10% by weight, no more than about 9% by weight, no more than about 8% by weight, no more than about 7% by weight, no more than about 6% by weight, or no more than about 5% by weight of binders and fillers (including analogous functional materials). In some embodiments, the filamentous fungal food compositions of the present invention are substantially free of binders and fillers. This feature may be particularly advantageous when the filamentous fungal food composition is a meat analog food product, which must minimize the total content of ingredients other than fungal biomass.

[0185] The filamentous fungal food composition according to the present invention may include any one or more forms or types of filamentous fungal biomass. As a non-limiting example, the forms or types of filamentous fungal biomass suitable for use in the food composition of the present invention include, but are not limited to, processed biomats, fungal pastes formed from biomats, raw or "raw" biomats, and combinations and mixtures thereof. As a further non-limiting example, the filamentous fungal biomass suitable for use in the food composition of the present invention can be produced by any one or more other methods, such as a submerged fermentation process that results in a fungal paste, instead of or in addition to a surface fermentation process that results in a fungal biomat; in some embodiments, it is also possible to combine forms or types of filamentous fungal biomass produced by any two or more of two or more different processes, such as a liquid surface fermentation process, a solid surface fermentation process, an air-medium colloid fermentation process, a submerged fermentation process, and the like. Thus, the ability to incorporate any of several forms or types of filamentous fungal biomass is another advantage and benefit of the compositions and methods of the present invention.

[0186] The filamentous fungal food composition according to the present invention may, in embodiments, comprise a high density fungal biomass, and in some embodiments, may comprise a high density fungal biomat or a portion thereof. Depending on the fungus and growth conditions, the filamentous fungal biomass may also exhibit a fibrous texture, which is an important consideration when producing food compositions that require a texture that mimics meat (i.e., meat analog foods); in some embodiments, the fibrous structure of the biomass may be manipulated or oriented to provide a material (and thus, in some cases, a food composition or product) that is relatively difficult or relatively easy to tear, or has selected portions that are relatively difficult or relatively easy to tear. The dense nature of the biomass may also allow for easy recovery without the need for a concentration step (e.g., centrifugation, filtration) between the recovery of the biomass and its processing into a food composition. The density of the biomass is about 0.01 g dry weight / cm 3 ~Approx. 1g / cm 3In some embodiments, the density is about 0.01 g / cm 3 Super, about 0.02g / cm 3 Super, about 0.03g / cm 3 Super, about 0.04g / cm 3 Super, about 0.05g / cm 3 Super, about 0.06g / cm 3 Super, about 0.07g / cm 3 Super, about 0.08g / cm 3 Super, about 0.09g / cm 3 Super, about 0.1g / cm 3 Super, about 0.2g / cm 3 Super, about 0.3g / cm 3 Super, about 0.4g / cm 3 Super, about 0.5g / cm 3 Super, about 0.6g / cm 3 Super, about 0.7g / cm 3 Super, about 0.8g / cm 3 Super, about 0.9g / cm 3 More than or about 1g / cm 3 In some embodiments, the relatively dry fungal biomass may be ground or reduced in size to relatively fine particles, such as mold "flour", prior to incorporation into the food compositions of the invention; in these embodiments, the packing density of the dry fungal flour may achieve densities in the ranges described above or even higher. In other embodiments, the fungal biomass may be ground or reduced in size to somewhat coarse particles (e.g., at least 90% of the particles have a length between about 4 mm and about 10 mm, and / or a width between about 1 mm and about 3 mm, and / or a height of up to about 0.75 mm), which are more typical of ground or processed meats.

[0187] Another advantage and benefit of the method for producing a filamentous fungal food composition according to the present invention is that the material and / or mechanical properties of the filamentous fungal biomass, when produced (e.g., in the form of a fungal biomat), may be maintained or even enhanced during processing into a filamentous fungal food composition. As a first non-limiting example, the production method disclosed herein may maintain or enhance the filamentous structure or network of the filamentous fungal biomat used to produce the food composition, which may be advantageous for maintaining a high internal surface area suitable for absorption or uptake of, for example, flavoring or nutritional additives, smoke, food colorants, and the like. As a second non-limiting example, the production method disclosed herein may maintain or enhance the tensile strength of the filamentous fungal biomat used to produce the food composition. In an embodiment, the filamentous fungal food composition or portion thereof comprising a filamentous fungal biomass has a tensile strength of at least about 30 g / cm. 2 , at least about 40 g / cm 2 , at least about 50 g / cm 2 , at least about 60 g / cm 2 , at least about 70 g / cm 2 , at least about 80 g / cm 2 , at least about 90 g / cm 2 , at least about 100 g / cm 2 , at least about 150 g / cm 2 , at least about 200 g / cm 2 , at least about 250 g / cm 2 , at least about 300 g / cm 2 , at least about 350 g / cm 2 , at least about 400 g / cm 2 , at least about 450 g / cm 2 , at least about 500 g / cm 2 , at least about 550 g / cm 2 , or at least about 600 g / cm 2 , or at least about 650 g / cm 2 , or at least about 700 g / cm 2 , or at least about 750 g / cm 2 , or at least about 800 g / cm 2 , or at least about 850 g / cm2 , or at least about 900 g / cm 2 , or at least about 950 g / cm 2 , or at least about 1000 g / cm 2 , or at least about 1500 g / cm 2 , or at least about 2000 g / cm 2 , or at least about 2500 g / cm 2 , or at least about 3000 g / cm 2 , or at least about 3500 g / cm 2 , or at least about 4000 g / cm 2 In another embodiment, the biomass (e.g., fungal biomat) of the present invention may have a tensile strength of 30 g / cm 2 Alternatively, the tensile strength of the biomass (e.g., fungal biomat) of the present invention may be greater than about 30 g / cm 2 ~About 4000g / cm 2 or about 30 g / cm 2 ~About 4000g / cm 2 In embodiments in which the filamentous fungal biomass is produced as a biomat, the biomat may have sufficient tensile strength to be lifted essentially intact from the surface of the growth medium at the end of the growth period.

[0188] In many embodiments, the fungal biomass of the food composition provides a substantial proportion of the protein in the food composition. In particular, the fungal biomass can provide at least about 20% by weight, at least about 25% by weight, at least about 30% by weight, at least about 35% by weight, at least about 40% by weight, at least about 45% by weight, 50% by weight, at least about 55% by weight, at least about 60% by weight, at least about 65% by weight, at least about 70% by weight, at least about 75% by weight, at least about 80% by weight, at least about 85% by weight, at least about 90% by weight, at least about 95% by weight, at least about 96% by weight, at least about 97% by weight, at least about 98% by weight, at least about 99% by weight, or substantially all of the protein in the food composition. In some embodiments, the protein content of the filamentous fungal biomass may allow it to substitute for protein-rich ingredients found in similar conventional foods, particularly animal-derived ingredients (e.g., meat), while in other embodiments the filamentous fungal biomass may be provided in addition to or as a partial replacement for protein-rich ingredients to increase the protein content of a food product.The filamentous fungal biomass may be at least about 20% by weight, at least about 21% by weight, at least about 22% by weight, at least about 23% by weight, at least about 24% by weight, at least about 25% by weight, at least about 26% by weight, at least about 27% by weight, at least about 28% by weight, at least about 29% by weight, at least about 30% by weight, at least about 31% by weight, at least about 32% by weight, at least about 33% by weight, at least about 34% by weight, at least about 35% by weight, at least about 36% by weight, at least about 37% by weight, at least about 38% by weight, at least about 39% by weight, at least about 40% by weight, at least about 41% by weight, at least about 42% by weight, at least about 43% by weight, at least about 44% by weight, at least about 45% by weight, at least about 46% by weight, at least about 47% by weight, at least about 48% by weight, at least about 49% by weight, at least about 50% by weight, In some embodiments, the protein content may be at least about 51%, at least about 52%, at least about 53%, at least about 54%, at least about 55%, at least about 56%, at least about 57%, at least about 58%, at least about 59%, at least about 60%, at least about 61%, at least about 62%, at least about 63%, at least about 64%, at least about 65%, at least about 66%, at least about 67%, at least about 68%, at least about 69%, at least about 70%, at least about 71%, at least about 72%, at least about 73%, at least about 74%, at least about 77%, at least about 76%, at least about 77%, at least about 78%, at least about 79%, or at least about 80% by weight. Alternatively, in embodiments of the present invention, the filamentous fungus may comprise protein in the range of between 20% and 80% by weight, or any integer percentage range between 20% and 80% by weight, and thus, as a result, the filamentous fungal food composition of the present invention may have a significantly high or concentrated protein and / or fiber content.Thus, on a dry weight basis (or in other words, at the same moisture content), the food compositions of the present invention may be higher in protein than a similar conventional food product, and / or, for the same reason, the food compositions of the present invention may provide the same protein content as a similar conventional food product, but at a smaller mass and / or serving size.

[0189] In some embodiments, food compositions and products according to the present disclosure may comprise a protein content of at least about 10%, at least about 11%, at least about 12%, at least about 13%, at least about 14%, at least about 15%, at least about 16%, at least about 17%, at least about 18%, at least about 19%, at least about 20%, at least about 21%, at least about 22%, at least about 23%, at least about 24%, or at least about 25% by weight. Alternatively, in embodiments, food compositions and products according to the present disclosure may comprise a protein content ranging between 10% and 25% by weight, or any integer percentage range between 10% and 25% by weight. Thus, as a result, the filamentous fungal food compositions of the present invention may have a significantly high or concentrated protein and / or fiber content. Thus, on a dry weight basis (or, in other words, at the same moisture content), the food compositions of the present disclosure may be higher in protein than a similar conventional food product, and / or, for similar reasons, the food compositions of the present disclosure may provide the same protein content as a similar conventional food product, but at a smaller mass and / or serving size.

[0190] The fungal biomass in the food composition of the present invention can provide advantageous protein composition or chemistry in addition to having a high overall protein content. As a first non-limiting example, the fungal biomass can be a "complete" protein source by providing all nine essential amino acids. As a second non-limiting example, the fungal biomass can include at least one branched chain amino acid (e.g., leucine, isoleucine, valine), and in some embodiments, such amino acids can be contained in an amount of at least about 10% by weight, at least about 15% by weight, at least about 20% by weight, at least about 25% by weight, or at least about 30% by weight.

[0191] An additional nutritional or compositional advantage provided by the food compositions of the present invention is that these compositions can be lower in fat than similar conventional foods. In particular, the filamentous fungal food compositions of the present invention can have a total fat content of less than about 30% by weight, less than about 25% by weight, less than about 20% by weight, less than about 19% by weight, less than about 18% by weight, less than about 17% by weight, less than about 16% by weight, less than about 15% by weight, less than about 14% by weight, less than about 13% by weight, less than about 12% by weight, less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight.

[0192] An additional nutritional or compositional advantage provided by the food composition of the present invention is that the filamentous fungi can be produced by a method that allows them to contain functional compounds that cannot be present in or delivered by conventional foods.As a first non-limiting example, the growth medium in which the filamentous fungi are produced can be endowed with any one or more beneficial nutrients or compounds (vitamins, lipids, glycolipids, polysaccharides, sugar alcohols, omega-3 fatty acids, etc.) that can be taken up by the fungi and thus transmitted to the consumer of the food composition.As a second non-limiting example, the growth medium in which the filamentous fungi are produced can be endowed with any one or more compounds (e.g., pigments, inks, dyes, flavors, etc.) that can be taken up by the fungi and improve the aesthetic or sensory qualities of the filamentous fungi.

[0193] An additional nutritional or compositional advantage provided by the food composition of the present invention is that the composition does not contain allergens, antibiotics, and / or animal products, preventing people with allergen sensitivities or dietary restrictions (e.g., vegans or vegetarians) from ingesting similar conventional foods.As a non-limiting example, a wide variety of traditional meat product (e.g., smoked meat products, meat jerky, etc.) analogs can be produced according to the present invention that are meat-free, optionally lactose-free, egg-free, soy-free, and / or dairy-free, and / or even optionally vegan.Even more advantageously, these problematic ingredients can be replaced in some embodiments by components that have nutritional benefits, for example, red meat can be replaced by fungal filaments or mycelium (i.e., tissue that does not have the potential adverse effects on cardiovascular health exhibited by red meat).

[0194] A further nutritional or compositional advantage provided by the food compositions of the present invention is that these compositions advantageously have a high dietary fiber content, allowing the creation of high-fiber foods, particularly high-fiber substitutes or analogues of traditional foods that may have a lower fiber content, particularly traditional meat products. In some embodiments, the mold particles may contain at least about 6% by weight, at least about 7% by weight, at least about 8% by weight, at least about 9% by weight, or at least about 10% by weight of dietary fiber. Additionally or alternatively, the food composition may have a dietary fiber content of at least about 1 gram, at least about 2 grams, at least about 3 grams, at least about 4 grams, at least about 5 grams, at least about 6 grams, at least about 7 grams, at least about 8 grams, at least about 9 grams, at least about 10 grams, at least about 11 grams, at least about 12 grams, at least about 13 grams, or at least about 14 grams of dietary fiber per 28 grams of food composition. A high fiber content may be advantageous for any one or more additional reasons not directly related to nutritional composition, such as improved hydration properties (such as lower water activity to allow easier preparation / storage and longer shelf life), increased satiety or "fullness" upon eating (which may encourage consumers to eat more moderate portions, thereby helping to prevent or reduce adverse health effects such as high cholesterol), improved digestibility, improved digestion and / or prevention of constipation, etc. In particular, increased satiety or "fullness" may allow consumers to consume fewer total calories, thereby, for example, helping dieting consumers to lose weight. Thus, the filamentous fungal food composition of the present invention may be particularly suitable or advantageous for inclusion in known and / or commercially available weight loss diets or regimens.

[0195] In an embodiment of the invention, a method of preparing a filamentous fungal food composition includes dehydrating a filamentous fungal biomass, in some embodiments a fungal biomat, at a relatively low temperature, e.g., about 185° F. or less, most typically about 165° F. or less, for a period of time, e.g., between about 20 minutes and about 12 hours. Typically, a low temperature drying oven or dehydrator can be used to dehydrate the filamentous fungal biomass, although smokers, vacuum dehydration systems, tumble dryers (either ambient pressure or under vacuum), or any other device or method suitable for reducing the moisture content and water activity of the filamentous fungal biomass while retaining the basic structure of the fungal material can likewise be used. The moisture content of the filamentous fungal biomass after the dehydration step may be about 45% by weight or less, about 44% by weight or less, about 43% by weight or less, about 42% by weight or less, about 41% by weight or less, about 40% by weight or less, about 39% by weight or less, about 38% by weight or less, about 37% by weight or less, about 36% by weight or less, about 35% by weight or less, about 34% by weight or less, about 33% by weight or less, about 32% by weight or less, about 31% by weight or less, about 30% by weight or less, about 29% by weight or less, about 28% by weight or less, about 27% by weight or less, about 26% by weight or less, about 25% by weight or less, about 28% by weight or less, about 29% by weight or less, about 28% by weight or less, about 27% by weight or less, about 26% by weight or less, about 25% by weight or less, about 27 ... The moisture content of the fungal biomass after the dehydration step may be 4% or less, about 23% or less, about 22% or less, about 21% or less, about 20% or less, about 19% or less, about 18% or less, about 17% or less, about 16% or less, about 15% or less, about 14% or less, about 13% or less, about 12% or less, about 11% or less, about 10% or less, about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, about 2% or less, or about 1% or less by weight. Alternatively, the moisture content of the fungal biomass after the dehydration step may be any integer range between 1% and 45% by weight.

[0196] Suitable filamentous fungi for use in the present invention may be selected from the phylum Zygomycota, Glomeromycota, Chytridiomycota, Basidiomycota or Ascomycota. Basidiomycota includes, among others, Agaricales, Russulales, Polyporales and Ustilaginales; Ascomycota includes, among others, Pezizales and Hypocreales; Zygomycota includes, among others, Mucorales. The edible filamentous fungi of the present invention may belong to an order selected from Ustilaginales, Russulales, Polyporales, Agaricales, Pezizales, Hypocreales and Mucorales.

[0197] In some embodiments, the filamentous fungus of the order Ustilaginales is selected from the family Ustilaginaceae. In some embodiments, the filamentous fungus of the order Russulales is selected from the family Hericiaceae. In some embodiments, the filamentous fungus of the order Polyporales is selected from the family Polyporaceae or Grifolacae. In some embodiments, the filamentous fungus of the order Agaricales is selected from the family Lyophyllaceae, Strophariaceae, Lycoperdaceae, Agariaceae, Pleurotaceae, Physalacriaceae, or Omphalotaceae. In some embodiments, the Pezizales filamentous fungus is selected from the Tuberaceae or Morchellaceae family. In some embodiments, the Mucorales filamentous fungus is selected from the Mucoraceae family.

[0198] In some embodiments, the filamentous fungus is selected from the group consisting of Fusarium, Aspergillus, Trichoderma, Rhizopus, Ustilago, Hericululm, Polyporous, Grifola, Hypsizygus, Calocybe, Pholiota, Calvatia, Stropharia, Agaricus, Hypholoma, P. leurotus, Morchella, Sparassis, Disciotis, Cordyceps, Ganoderma, Flammulina, Lentinula, Ophiocordyceps, Trametes, Ceriporia, Leucoagaricus, Handkea, Monascus and Neurospora.

[0199] Examples of fungal species include, but are not limited to, Ustilago esculenta, Hericululm erinaceus, Polyporous squamosus, Grifola fondrosa, Hypsizygus marmoreus, Hypsizygus ulmariuos (Elm Oyster), Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus (pearl), Pleurotus ostreatus var. columbinus (blue oyster), Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa (cauliflower), Fusarium venenatum, Fusarium flavolapis strain (ATCC accession number PTA-10698), Disciotis venosa, Cordyceps militaris, Ganoderma lucidum, lucidum (Lychee), Enokitake (Flammulina velutipes), Shiitake (Lentinula edodes), and Tochuukasou (Ophiocordyceps sinensis).Additional examples include, but are not limited to, Trametes versicolor, Ceriporia lacerate, Pholiota gigantea, Leucoagaricus holosericeus, Pleurotus djamor, Calvatia fragilis, Handkea utriformis, Rhizopus oligosporus, and Neurospora crassa.

[0200] In some embodiments, the filamentous fungus is a Fusarium species. In some embodiments, the filamentous fungus is a Fusarium flavolapis strain (ATCC PTA-10698, deposited at the American Type Culture Collection, 1081 University Avenue, Manassas, VA, USA). This strain, referred to in one earlier study as strain MK7, was previously reported to be a Fusarium oxysporum strain. However, it has since been identified as not being an oxysporum strain and is now considered a novel strain of Fusarium, tentatively designated Fusarium flavolapis strain. In some embodiments, the filamentous fungus is a Fusarium strain, Fusarium venenatum.

[0201] The fungal biomass from which the filamentous fungal material in the food compositions of the present invention is derived may be produced by any known fermentation process, such as a submerged, solid state, membrane, or surface fermentation process, as described, for example, in PCT Publication No. WO 2017 / 151684, WO 2019 / 046480, or WO 2020 / 176758, or PCT Application No. PCT / US2020 / 064208 (all of which are incorporated by reference in their entireties), and / or the methods disclosed in PCT Publication No. WO 2019 / 099474.

[0202] In some embodiments, the filamentous fungal biomass may be in the form of one or more filamentous fungal biomats produced by a surface fermentation process. In certain of these embodiments, the parameters of the surface fermentation process may be selected or controlled to provide a desired morphology or structure to the filamentous fungal biomats, and thus to the resulting food composition. As a first non-limiting example, the surface fermentation process may be controlled to ensure that the fungal mycelium is oriented primarily parallel to the interface between the liquid fermentation medium and the atmosphere or headspace above the fermentation medium, thereby causing the mycelium to grow primarily in a single plane, which may provide a desired texture or mechanical property to the resulting food composition or portion thereof. As a second non-limiting example, the tray or container in which the filamentous fungi grow in the surface fermentation process may be substantially vertically elongated (or vice versa) to provide a similar "oriented" structure of the fungal mycelium. By these methods and others that will be understood by those skilled in the art, a layered food composition with a preselected texture or mechanical property may be obtained by "stacking" or "weaving" multiple biomats and / or layers of filamentous fungal biomass with similar or different geometric orientations of mycelium.

[0203] Food compositions, including but not necessarily limited to meat analog foods according to the present invention, may further comprise proteins such as hydrophobins. These are low molecular weight proteins ranging from about 100-150 amino acids in length, and are amphiphilic molecules that can self-assemble into amphiphilic films at hydrophobic-hydrophilic interfaces. Various uses of hydrophobins have been described in the art, including as emulsifiers, thickeners, or surfactants; to hydrophilize hydrophobic surfaces; to improve the aqueous stability of hydrophilic substrates; and to prepare oil-in-water or water-in-oil emulsions, which have applications in pharmaceuticals and cosmetics as well as food compositions. In foods, hydrophobins have been shown to affect the formation and stability of gas bubbles, thus aiding in foaming and foam stabilization (e.g., hydrophobins provide foam volume stability and inhibition of food coarsening), inhibit ice crystal growth in frozen foods, and affect fat aggregation, thus improving the texture, stability, and storage time of aerated and / or frozen food compositions.

[0204] Thus, some embodiments of the present invention may include hydrophobins. Hydrophobins are generally classified into class I and class II; class I hydrophobins are relatively insoluble, while class II hydrophobins are readily soluble in various solvents and are therefore generally preferred. Hydrophobins and similar proteins have been identified in filamentous fungi and bacteria, and their sequences have been described in the art. All of these proteins, including class I and class II hydrophobins, are encompassed by the present invention. Hydrophobins suitable for use in the present invention may be isolated from natural sources or by recombinant means. In some embodiments, hydrophobins may be added to the food composition as purified proteins. In some embodiments, hydrophobins may be expressed by filamentous fungal species that are used in food compositions and thus provided as part of fungal biomass. In embodiments, filamentous fungal biomass used in food compositions and foods according to the present disclosure may comprise at least about 500 reads per kilobase of transcript per million mapped reads (RPKM), at least about 1000 RPKM, at least about 1500 RPKM, at least about 2000 RPKM, at least about 2500 RPKM, or at least about 3000 RPKM of class I hydrophobins, and / or at least about 1 RPKM, at least about 2 RPKM, at least about 3 RPKM, at least about 4 RPKM, at least about 5 RPKM, at least about 6 RPKM, or at least about 7 RPKM of class II hydrophobins.

[0205] 1A, there is illustrated, by way of non-limiting example, a first embodiment of a method 100 for making a meat analog food product, such as a shredded meat analog food product, according to an embodiment of the present invention. As shown in FIG. 1A, this embodiment of the method 100 includes a biomass production step 110, an inactivation step 120, a refrigeration step 130, a solution preparation step 135, a vacuum mixing step 140, a vacuum forming step 150, a crust freezing step 160, an optional size reduction step 170, and an optional post-processing step 180.

[0206] In the biomass production step 110 of the embodiment of method 100 illustrated in FIG. 1A, filamentous fungal biomass is produced by any suitable method known and described in the art, such as, by way of non-limiting example, the surface fermentation method described in PCT Publication No. 2020 / 176758.

[0207] In the inactivation step 120 of the embodiment of method 100 illustrated in Figure 1A, the filamentous fungal biomass produced in step 110 is inactivated, for example, by steam treatment. In some embodiments, the filamentous fungal biomass may be a filamentous fungal biomat or relatively large (e.g., about 3 to about 5 inches wide) pieces thereof; it should be clearly understood that size reduction of the biomass, if performed at this stage of method 100, may occur before, simultaneously with, and / or after the inactivation step 120.

[0208] In the refrigeration step 130 of the embodiment of method 100 illustrated in Figure 1A, the fungal biomass is cooled to a temperature of about 34°F or less. The refrigeration step 130 ensures complete inactivation of the fungi and hardens the fungal biomass (thereby improving its processability) for downstream processing steps.

[0209] In the solution preparation step 135 of the embodiment of the method 100 illustrated in FIG. 1A, one or more food additives (e.g., salt, seasonings, nutritional additives, etc.) are dissolved and / or suspended in water. Preferably, the solution prepared in the solution preparation step 135 is provided below room temperature (e.g., at a temperature of about 40° F.); the solution may be cooled before, simultaneously with, or after the food additive solutes are added to the water. The solution preparation step 135 may occur before, simultaneously with, or after the refrigeration step 130. In some embodiments, the solution prepared in the solution preparation step 135 may include one or more proteins to provide a desired functionality to the food product and / or to increase the total protein content of the food product.

[0210] 1A, and not provided in the embodiments of method 100 shown therein, it should be expressly understood that the solution prepared in solution preparation step 135 need not necessarily be aqueous and / or may include one or more solvents in addition to water. By way of non-limiting example, such solvents may include cooking oil, oleo vitamin solution, etc. Thus, embodiments in which the solution prepared in solution preparation step 135 is non-aqueous are expressly contemplated within the scope of the present invention.

[0211] 1A, it should be clearly understood that in some embodiments, the fungal biomass may be subjected to any one or more mechanical or texturizing treatments to provide a desired structure, texture, mouthfeel, etc. to the final food product at any point after the inactivation step 120 but before the start of the vacuum agitation step 140. As a non-limiting example, if it is desired to provide a "softer" or more "milder" mouthfeel to the final food product, the fungal biomass may be tenderized using a multi-blade (e.g., Jacquard style, etc.) meat tenderizer to cut and / or loosen long filaments within the fungal biomass.

[0212] In the vacuum agitation step 140 of the embodiment of method 100 illustrated in FIG. 1A, the refrigerated fungal biomass produced in step 130 and the cold aqueous solution prepared in step 135 are placed together in a vacuum tumbler; most typically, the vacuum agitation step 140 is a cold vacuum agitation step performed under refrigeration (i.e., at a temperature of about 40° F. or less), although the vacuum agitation step 140 may alternatively be performed at room temperature or under heating above room temperature. The atmosphere within the vacuum tumbler is then evacuated to leave the tumbler at a low vacuum (i.e., between about 3 kilopascals and about 100 kilopascals absolute), a medium vacuum (i.e., between about 100 millipascals and about 3 kilopascals absolute), a high vacuum (i.e., between about 100 nanopascals and about 100 millipascals absolute), an ultra-high vacuum (i.e., between about 100 picopascals and about 100 nanopascals absolute), or a very high vacuum (i.e., an absolute pressure less than about 100 picopascals). The fungal biomass and the aqueous solution are then agitated together to allow the aqueous solution to penetrate the fungal biomass. One skilled in the art would know how to select an appropriate agitation time, method, and speed; as a non-limiting example, the vacuum tumbler can be a rotary tumbler, and the fungal biomass and the aqueous solution can be rotated together at a speed between about 7 RPM and about 10 RPM for a total of about 40 minutes. As can be understood by one skilled in the art, it should be clearly understood that the fungal biomass and the aqueous solution can be agitated more than once with a rest period between the agitation periods (e.g., two 20 minute agitation periods with a 10 minute rest period in between). As a result of the vacuum agitation step 140, the fungal biomass absorbs or takes up at least a portion of the aqueous solution (in some embodiments, up to about 30% of the initial weight of the fungal biomass).

[0213] If the fungal biomass is in the form of a biomat or relatively large fragments thereof, the subatmospheric pressure of the vacuum agitation step 140 may affect any one or more of several physical properties of the biomat. As a non-limiting example, exposure to this high vacuum environment may expand the spaces between the fungal mycelium within the matrix of the biomat, increasing the available surface area of ​​the mycelium available for contact with an aqueous solution. This effect may explain the inventors' observation, without wishing to be bound by any particular theory, that the fungal biomass agitated with the aqueous solution containing salt in the vacuum agitation step 140 was much saltier than expected; the increased mycelium surface area in contact with the salty aqueous solution may have allowed a greater proportion of the salt to be deposited on the surface of the fungal mycelium, and / or increased the time required for the salt deposited on the surface of the fungal mycelium to be transported to the consumer's taste buds upon consumption, and / or increased the surface area of ​​the food product in contact with taste-sensitive tissues in the consumer's mouth. In this way, it may be possible for the filamentous fungal food composition according to the present invention to have the added advantage and benefit of providing flavour to the consumer for a longer period of time.

[0214] In the vacuum forming step 150 of the embodiment of the method 100 illustrated in FIG. 1A, the fungal biomass, having absorbed or entrained at least a portion of the aqueous solution (in some embodiments, up to about 30% of the initial weight of the fungal biomass), is placed in a cavity or mold, and the atmosphere surrounding the cavity or mold is evacuated to a high vacuum (i.e., an absolute pressure of about 0.1 Pascal or less). This allows the fungal biomass to be arranged in a desired shape or other physical configuration, and / or to undergo various physical deformations or manipulations, and / or to have one portion of the fungal biomass have a first density and another portion of the fungal biomass have a second density; as a non-limiting example, if it is desired to produce a sausage-like food product, the fungal biomass can be stuffed into a casing. In many embodiments, it may be desirable to form the fungal biomass into a "log" or "rod", i.e., a generally cylindrical mass. The vacuum forming step 150 may also affect the density of the filamentous fungal biomass and / or the properties of its mycelial network, which may further increase, by way of non-limiting example, the mycelial surface area and / or the permeability of the fungal biomass for the application of further functional or nutritional additives. Thus, it should be clearly understood that the filamentous fungal biomass may, but need not, be contacted with one or more flavorings or other functional or nutritional additives, whether in solid, liquid, or gas form, as part of the vacuum forming step 150.

[0215] 1A , it should be clearly understood that the vacuum agitation step 140 and the vacuum forming step 150 can be repeated as many times as necessary. In particular, repeated vacuum agitation step 140 and / or vacuum forming step 150 may be necessary to ensure complete absorption by or coating or covering of the fungal mycelium if it is desired to coat or impregnate a functional coating or additive on or into any one or more of: (1) the spaces between the fungal filaments, e.g., pores in the fungal biomat; (2) the surfaces of the fungal filaments; and / or (3) the interior of the fungal filaments.

[0216] Without wishing to be bound by any particular theory, it is believed that one functional benefit of the subatmospheric pressures applied to the filamentous fungal biomass in the vacuum agitation step 140 and vacuum forming step 150 is that these pressures cause the fungal biomass to expand, thereby increasing the volume of the interstitial spaces between the mycelium and other fungal structures. As a result, additives applied during these steps may more easily penetrate these spaces. When the mat is subsequently exposed once more to ambient or atmospheric pressure, the fungal biomass contracts, thus causing the additive(s) present in the interstitial spaces to become tightly trapped within the fungal biomass.

[0217] In the crust freezing step 160 of the embodiment of method 100 illustrated in Figure 1A, the shaped fungal biomass is placed in a blast freezer and rapidly cooled (in some embodiments, at a rate of at least about 0.35°C / min), for example, to an internal temperature of between about 25°F and about 27°F. This temperature range has been found by the inventors to provide optimal conditions for subsequent processing steps of method 100.

[0218] In an optional size reduction step 170 of the embodiment of method 100 illustrated in FIG. 1A, the blast frozen fungal biomass is cut, chopped, and / or shaved into smaller pieces that may, in some embodiments, be suitable for use as a shredded meat analog. Most typically, the fungal biomass strips, pieces, and shavings preferably have a thickness between about 0.1 millimeters and about 10 millimeters, as this range is most similar to traditional shredded meat products. Any size reduction means can be used to perform the size reduction step 170, including, but not necessarily limited to, a gravity slicer or a traditional deli meat slicer.

[0219] In an optional post-processing step 180 of the embodiment of the method 100 illustrated in FIG. 1A, the size-reduced fungal biomass can be subjected to any one or more forms of post-processing similar to those used to prepare smoked or cured meat products, etc. As a first non-limiting example, the size-reduced fungal biomass can be vacuum steamed (e.g., to an internal temperature of about 85° C. for a period of about 12 minutes) to form a steamed meat analog food product. As a second non-limiting example, the size-reduced fungal biomass can be cold smoked (e.g., at a temperature of about 90° F. for a period of about 4 hours) to form a cold smoked meat analog food product. As a third non-limiting example, the size-reduced fungal biomass can be hot smoked (e.g., at a temperature of about 230° F. for a period of about 2 hours) to form a hot smoked meat analog food product. As a fourth non-limiting example, the size-reduced fungal biomass can be cooked by any other suitable cooking technique, such as, for example, roasting, baking, boiling, and / or frying. In general, any form(s) of post-processing that raw chunk meat or raw shredded meat can be subjected to can be applied to the size-reduced fungal biomass, mutatis mutandis, to form similar fungal food products. Once the size-reduced fungal biomass is frozen, refrigerated, or at room temperature, the post-processing step 180 can be carried out.

[0220] In some embodiments, the size reduction step 170 and / or the post-processing step 180 may include extruding the fungal paste into long strips. This extrusion step may be performed by any suitable device or method, and may be particularly suitable or advantageous, by way of non-limiting example, to provide a food composition with a desired cross-sectional shape (especially if the desired cross-sectional shape is intricate or complex), to prevent (or intentionally impart) selected types of physical stresses (e.g., compressive stresses, shear stresses, etc.) to the food composition, to improve the final appearance of the food composition, and / or to create a food composition similar in appearance or structure to conventional foods that are typically provided in thin or narrow strips (e.g., jerky, bacon, etc.). Additional or alternative thermal or mechanical operations, such as non-extrusion shearing, heating (e.g., with or without simultaneous shearing to solidify proteins and / or carbohydrates), freezing, thawing, etc., may be employed as part of the size reduction step 170 and / or the post-processing step 180.

[0221] 1B, there is illustrated, by way of non-limiting example, a second embodiment of a method 100 for making a meat analog food product, such as a shredded meat analog food product, according to an embodiment of the present invention. As shown in FIG. 1B, this embodiment of the method 100 includes a biomass production step 110, an inactivation step 120, a vacuum forming step 150, a crust freezing step 160, an optional size reduction step 170, and an optional post-processing step 180.

[0222] In the biomass production step 110 of the embodiment of method 100 illustrated in FIG. 1B, filamentous fungal biomass is produced by any suitable method known and described in the art, such as, by way of non-limiting example, the surface fermentation method described in PCT Publication No. 2020 / 176758.

[0223] In the inactivation step 120 of the embodiment of method 100 illustrated in Figure 1B, the filamentous fungal biomass produced in step 100 is inactivated, for example, by steam treatment. In some embodiments, the filamentous fungal biomass may be a filamentous fungal biomat or relatively large (e.g., about 1 inch wide) pieces thereof; it should be clearly understood that size reduction of the biomass, if performed at this stage of method 100, may occur before, simultaneously with, and / or after the inactivation step 120.

[0224] In the vacuum forming step 150 of the embodiment of the method 100 illustrated in FIG. 1B, the fungal biomass, having absorbed or entrapped at least a portion of the aqueous solution (in some embodiments, up to about 30% of the initial weight of the fungal biomass), is placed in a cavity or mold, and the atmosphere surrounding the cavity or mold is evacuated to a high vacuum (i.e., an absolute pressure of about 0.1 Pascal or less). This allows the fungal biomass to be arranged into a desired shape or other physical configuration and / or to undergo various physical transformations or manipulations; as a non-limiting example, if it is desired to produce a sausage-like food product, the fungal biomass can be stuffed into a casing. In many embodiments, it may be desirable to form the fungal biomass into a "log", i.e., a roughly cylindrical mass. The vacuum forming step 150 may also affect the density of the fungal biomass and / or the properties of its mycelial network, which may further increase, as a non-limiting example, the mycelial surface area and / or the permeability of the fungal biomass for the application of additional functional or nutritional additives. It should therefore be clearly understood that the filamentous fungal biomass may, but need not, be contacted with one or more flavorings or other functional or nutritional additives, whether in solid, liquid, or gaseous form, as part of the vacuum forming step 150.

[0225] Without wishing to be bound by any particular theory, it is believed that one functional benefit of the subatmospheric pressures applied to the fungal biomass in the vacuum forming step 150 is that these pressures cause the fungal biomass to expand, thereby increasing the volume of the interstitial spaces between the mycelium and other fungal structures. When the mat is then once again exposed to ambient or atmospheric pressure, the fungal biomass contracts. Also without wishing to be bound by any particular theory, it is believed that another functional benefit of the subatmospheric pressures applied to the fungal biomass in the vacuum forming step 150 is that this can beneficially alter the surface behavior of the mycelium.

[0226] In the crust freezing step 160 of the embodiment of method 100 illustrated in Figure 1B, the shaped fungal biomass is placed in a blast freezer and rapidly cooled, for example, to an internal temperature of between about 25°F and about 27°F. This temperature range has been found by the inventors to provide optimal conditions for the subsequent processing steps of method 100.

[0227] In the size reduction step 170 of the embodiment of method 100 illustrated in FIG. 1B, the blast frozen fungal biomass is cut, chopped, and / or shaved into smaller pieces suitable for use as a meat analog. Most typically, the fungal biomass strips, pieces, and shavings preferably have a thickness between about 0.1 millimeters and about 10 millimeters, as this range is most similar to the traditional meat products that fungal products resemble. Any size reduction means can be used to perform the size reduction step 170, including, but not necessarily limited to, a gravity slicer or a traditional deli meat slicer.

[0228] In an optional post-processing step 180 of the embodiment of method 100 illustrated in FIG. 1B, the size-reduced fungal biomass can be subjected to any one or more forms of post-processing similar to those used to prepare smoked or cured meat products, etc. As a first non-limiting example, the size-reduced fungal biomass can be vacuum steamed (e.g., to an internal temperature of about 85° C. for a period of about 12 minutes) to form a steamed meat analog food product. As a second non-limiting example, the size-reduced fungal biomass can be cold smoked (e.g., at a temperature of about 90° F. for a period of about 4 hours) to form a cold smoked meat analog food product. As a third non-limiting example, the size-reduced fungal biomass can be hot smoked (e.g., at a temperature of about 230° F. for a period of about 2 hours) to form a hot smoked meat analog food product. In general, any form(s) of post-processing that raw chunk meat or raw shredded meat can be subjected to can be applied to the size-reduced fungal biomass, mutatis mutandis, to form similar fungal food products. Once the size-reduced fungal biomass is frozen, refrigerated, or at room temperature, the post-processing step 180 can be carried out.

[0229] In some embodiments, the size reduction step 170 and / or the post-processing step 180 may include extruding the fungal paste into long strips. This extrusion step may be performed by any suitable device or method, and may be particularly suitable or advantageous, by way of non-limiting example, to provide a food composition with a desired cross-sectional shape (especially if the desired cross-sectional shape is intricate or complex), to prevent (or intentionally impart) selected types of physical stresses (e.g., compressive stresses, shear stresses, etc.) to the food composition, to improve the final appearance of the food composition, and / or to create a food composition similar in appearance or structure to conventional foods that are typically provided in thin or narrow strips (e.g., jerky, bacon, etc.). Additional or alternative thermal or mechanical operations, such as non-extrusion shearing, heating (e.g., with or without simultaneous shearing to solidify proteins and / or carbohydrates), freezing, thawing, etc., may be employed as part of the size reduction step 170 and / or the post-processing step 180.

[0230] The difference between the two embodiments of method 100 illustrated in Figures 1A and 1B is that in the embodiment shown in Figure 1B, the refrigeration step 130, the solution preparation step 135, and the vacuum mixing step 140 are omitted. Which embodiment of method 100 is employed depends on the desired flavor and intended use of the resulting meat analog food product; the method illustrated in Figure 1A generally results in a pre-flavored product suitable for use in, for example, processed or smoked meat analog foods (e.g., bacon analog foods, jerky analog foods, etc.), while the method illustrated in Figure 1B generally results in a food product with a more neutral flavor profile suitable for use in raw or chunky meat analog foods. This flexibility of use is yet another benefit of the present invention, in that method 100 can be used to produce any of a wide variety of meat analog foods.

[0231] 2A and 2B, a method 200 of making a meat jerky analog food product according to an embodiment of the present invention is illustrated. As shown in FIG. 2A and 2B, the method 200 includes a marinade preparation step 210, a coating step 220, and a dehydration step 230.

[0232] In the marinade preparation step 210 of the method 200, a marinade is prepared in which the fungal food material produced according to the method 100 illustrated in FIG. 1A is marinated. Such a marinade may include any one or more ingredients commonly found in marinades for conventional meat products, including but not necessarily limited to meat jerky, but in some embodiments may include greater or lesser amounts of these ingredients than such conventional meat marinades. As with conventional meat marinating processes, the marinade prepared according to the marinade preparation step 210 is a liquid adapted to impart flavor to the fungal biomass and / or tenderize or impart texture to the fungal biomass; thus, the marinade may (but need not) include one or more acidic ingredients (e.g., vinegar, lemon juice, wine) and / or one or more enzymatic ingredients (e.g., pineapple, papaya, yogurt, ginger), and may further include oils, herbs, and / or spices to further flavor the fungal biomass. Those skilled in the culinary arts will readily understand how to prepare a suitable marinade according to marinade preparation step 210 .

[0233] In the coating step 220 of method 200, the fungal food material produced according to the method 100 illustrated in FIG. 1A is marinated, i.e., coated, in the marinade prepared in the marinade preparation step 210, either at room temperature or under refrigeration (thus, any one or more steps 210, 220, 230 of method 200 may be considered as the post-processing step 180 of method 100). Most commonly, the coating step 220 may be performed at any temperature within a wide range (e.g., under refrigeration to at least about 0° C., ambient temperature, and / or under temperatures as high as at least about 40° C.) for a period of time between about 2 seconds and about 2 days (i.e., as is typical of the marinating process of conventional meat jerky products), although in some embodiments, because the fungal biomass does not spoil as readily as meat (either at room temperature or under refrigeration), the coating step 220 may be performed for a longer period of time to further impart flavor and / or soften the biomass. Without wishing to be bound by any particular theory, variations in temperature and time of coating step 220 may affect the internal structure of the fungal biomass and therefore allow for different degrees of "trapping" of the marinade within the biomass. Coating step 220 may or may not include stirring or mixing of the fungal food material with the marinade, but it is generally desirable to ensure that substantially all sides and / or surfaces of the fungal food material are coated with the marinade, either by stirring / mixing or by providing sufficient marinade in a suitable container to completely immerse or submerge the fungal food material for the desired residence or marinade time. Coating step 220 may additionally or alternatively include any other means of coating the fungal biomass with the marinade, such as immersing the fungal biomass in the marinade, spraying the fungal biomass with the marinade (with or without subsequent drying), etc.

[0234] In some embodiments, the coating step 220 may, but need not, optionally include applying a stabilizer or mold inhibitor, such as potassium sorbate, to further extend the shelf life of the resulting food composition; in some embodiments the stabilizer or mold inhibitor may also have aesthetic or sensory benefits (e.g., potassium sorbate is a salty compound that stimulates saliva secretion and contributes to a salty flavor). However, it should be clearly understood that application of the stabilizer and / or mold inhibitor may be omitted, and in some embodiments it may be preferable to omit this application.

[0235] In the dehydration step 230 of method 200, the fungal food material produced according to method 100 illustrated in Figure 1A is dehydrated at a relatively low temperature, e.g., about 165°F or less, for a period of time between about 20 minutes to about 12 hours, most typically between about 2 hours to about 5 hours. Typically, a low temperature drying oven or dehydrator can be employed to perform the dehydration step 230, although a smoker, vacuum dehydration system, tumble dryer (either at ambient pressure or under vacuum), or any other suitable device or method for reducing the moisture content and water activity of the fungal food material while retaining the basic structure of the fungal material can also be employed.

[0236] The difference between the two embodiments of method 200 illustrated in Figures 2A and 2B is in the order of steps; coating step 220 can occur before dehydration step 230, as in Figure 2A, or vice versa, as in Figure 2B. Which embodiment of method 200 is employed depends on the desired texture of the resulting meat jerky analog food product; the method illustrated in Figure 2A generally results in a "chewy" texture similar to true meat jerky, while the method illustrated in Figure 2B generally results in a "crispy" texture like potato or tortilla chips. This flexibility in ordering steps is yet another benefit of the present invention in that method 200 can be used to produce true jerky analog foods, or alternatively, novel foods having meat jerky flavor combinations with a "crispy" chip-like texture that may not be achievable using meat. In practice, the method 200 of Figures 2A and 2B is or can be generally identical, except that the dehydration step 230 may be carried out for a longer time (typically 4-5 hours) if preceded by the coating step 220, and for a shorter time (typically 2-3 hours) if preceding the coating step 220, because the marinade prepared in the marinade preparation step 210 generally has a high water content.

[0237] The present invention is further described by the following illustrative, non-limiting examples. EXAMPLES

[0238] [Example 1] The pieces of the fungal food material were produced according to the method 100 illustrated in FIG. 1A. Then, a marinade containing 8.6% nutritional yeast, 5.2% garlic powder, 25% olive oil, 47% soy sauce, 9.4% maple syrup, 4% ground black pepper, and 0.8% paprika by weight was prepared by mixing all ingredients together until homogenous. The fungal food material was then completely coated with the marinade such that the marinated fungal food material contained a fungal biomass:marinade weight ratio of 19:1 (i.e., 95% fungal biomass to 5% marinade by weight). The pieces of the marinated fungal food material were then placed on a tray, taking care to ensure that no two pieces touched each other, and dehydrated in a conventional dehydrator at 160° F. for 4-5 hours. The resulting meat jerky analog food product had a taste and similar chewy texture as conventional beef jerky.

[0239] The meat jerky analog food was found to have a water activity of 0.4894 and a moisture content of 14.09% by weight, values ​​that are comparable to or even better than (i.e., drier than) conventional meat jerky food.

[0240] [Example 2] Pieces of fungal food material were prepared according to the method 100 illustrated in FIG. 1A and placed on a tray, taking care to ensure that no two pieces touched each other. The pieces of fungal food material were then dehydrated in a conventional dehydrator at 160° F. for 2-4 hours. A marinade containing 8.6% nutritional yeast, 5.2% garlic powder, 25% olive oil, 47% tamari soy sauce, 9.4% maple syrup, 4% ground black pepper, and 0.8% paprika by weight was then prepared by mixing all ingredients together until homogenous. The dehydrated fungal food material was then thoroughly coated with the marinade such that the marinated fungal food material contained a fungal biomass:marinade weight ratio of 19:1 (i.e., 95% fungal biomass to 5% marinade by weight). The resulting meat jerky analog food product tasted like traditional beef jerky, but rather than exhibiting the typical "chewy" meat jerky texture, had instead a "crispy" texture similar to a potato or tortilla chip.

[0241] [Example 3] Pieces of fungal food material were produced according to the method 100 illustrated in FIG. 1A and then dehydrated in a conventional dehydrator at 160° F. for 2 hours without prior marinating. After dehydration, some pieces were marinated in the marinades of Examples 1 and 2 ("Jerky A"), while other pieces were left unmarinated and instead placed in a room temperature water bath for 2 hours ("Unmarinated Jerky A"). Separately, two other jerky analog products were produced: a jerky analog product produced according to a second run of the method described in Example 1 ("Jerky C"), and a jerky analog product produced according to the method described in Example 1 except that the fungal biomass was vacuum tumbled in the marinade for 30 minutes rather than surface coated ("Jerky B"). In Jerky B and C, the amount of marinade relative to fungal biomass was also varied compared to the method described in Example 1; specifically, the fungal biomass was marinated in equal (1:1) masses of marinade.

[0242] Samples of each of the marinated jerky A, jerky B, and jerky C were weighed prior to marinating (i.e., fungal biomass only), including the marinade applied prior to dehydration, and after dehydration. The water activity and moisture content of each jerky after dehydration was then evaluated. All three jerkys were made using fungal biomass taken from a fungal biomat with a starting moisture content of 79.84%. The results of these tests are shown in Table 1.

[0243] [Table 1]

[0244] Images of unmarinated samples of Jerky A, Jerky B, and Jerky C are shown in Figures 3A, 3B, and 3C, respectively. The densities of Jerky B and Jerky C are 0.74 g / cm3 and 0.74 g / cm3, respectively. 3 and 0.73 g / cm 3 was recorded as.

[0245] The three jerkys differed greatly in their qualitative sensory impressions. Jerky A was observed to be extremely crispy, brittle, prone to glassy shattering, and had the least flavor when the marinade was applied. Jerky B was thin and crispy (although not as crispy as Jerky A) but had enhanced marinade flavor compared to Jerky A. Jerky C was by far the most similar in sensory evaluation to a traditional, shelf-stable, soft, chewy meat jerky; it was chewier and softer than Jerky A and B, and had a strong spicy and smoky flavor imparted by the marinade.

[0246] [Example 4] Three unmarinated samples of Jerky A produced in Example 3 were placed in a room temperature water bath for 30 minutes, 1 hour, and 2 hours, respectively, and weighed both before and after rehydration to determine the water re-uptake capacity of Jerky A. The results are shown in Table 2.

[0247] [Table 2]

[0248] When the dried jerky products were immersed in water, air bubbles were observed, indicating very vigorous rehydration of all samples tested.

[0249] Without wishing to be bound by any particular theory, the inventors hypothesize that bound water is not largely removed during dehydration in all samples. However, physically bound water and free water, for example, retained in the capillary and porous structures of the fungal biomass, widens the range of texture development in the jerky product. Although the moisture content of the dried jerky product is 24%±4%, its water activity (reported in Example 3) indicates that jerky with a wide range of textures can be produced. Subsequent rehydration of the jerky product highlights the novel porous structure of the jerky product, which can retain water droplets and contribute to the plasticizing properties of the jerky product. During this subsequent rehydration, liquid can enter the fungal structure where free water was previously present, but some physically bound water (approximately 25% by weight of the total water) cannot be recovered due to the loss of fungal structure during dehydration. This mechanism explains why not all of the starting mass of moisture is reincorporated during rehydration. The present invention can therefore be viewed as providing a method of maintaining the porous structure of a fungal biomass during dewatering, and in particular a method of exploiting this porous structure to precisely control and / or select a desired degree of liquid removal from the fungal material. In this manner, a desired water activity can be selected, for example a water activity of less than about 0.45.

[0250] [Example 5] Microscopic images of whole fragments of Jerky C were taken from the portion of the fragment corresponding to the hydrophilic side of the fungal biomat. These images are shown as Figure 4A (both top and bottom light of the sample) and Figure 4B (bottom light of the sample only). These images show small holes in the biomat after dehydration. While not wishing to be bound by any particular theory, these images support the hypothesis that while some fungal mat structure may be destroyed during processing, the majority of the mat structure may remain intact.

[0251] The jerky C piece was then laid flat and a utility knife was used to cut two parallel lines close to each other. The sample was then turned to the side where the knife had passed. This procedure allowed for the capture of two microscopic images of the jerky piece: one of the hydrophobic side (Figure 5A) and one of the hydrophilic side (Figure 5B).

[0252] In Figure 5A, the central or innermost portion of the sample is on the left side of the image and the edge of the sample is on the right side of the image. As Figures 5A and 5B illustrate, the least amount of structural deformation is observed near the center of the sample, with deformation increasing toward the edge of the sample (e.g., larger pores).

[0253] In Figure 5B, the left side of the image represents the opposite edge of the sample relative to Figure 5A. The structure appears significantly denser. Without wishing to be bound by any particular theory, it is believed that the hydrophilic side of a filamentous fungal biomat that is grown submerged in or on the surface of a liquid (aqueous) growth medium grows with a denser structure because the hydrophobic (i.e., facing the atmosphere) side of the biomat is where the aerial mycelium with filament structure forms.

[0254] [Example 6] Pieces of unmarinated Jerky A, Jerky B, and Jerky C were prepared for tensile strength and strain at break testing. It was quickly discovered that the pieces of unmarinated Jerky A could not be tested due to their brittleness; these samples were impossible to cut for testing or would have shattered when placed in the grips of the testing apparatus. The pieces of Jerky B were significantly more brittle, but the flat portions of the pieces were malleable enough to allow cutting of the test samples, and Jerky B was found to have an ultimate tensile strength of 1.10±0.51 MPa and a strain at break of 1.75%±0.71%. The pieces of Jerky C were much more malleable, making it much easier to cut the samples therefrom, and Jerky C was found to have an ultimate tensile strength of 1.98±0.66 MPa and a strain at break of 8.08%±0.81%.

[0255] The samples tested for tensile strength and strain at break are shown in Figure 6A (Jerky A) and Figure 6B (Jerky C). As Figures 6A and 6B clearly illustrate, Jerky B exhibited brittle failure and Jerky C exhibited a more elastic failure. The stress-strain curves of two test samples of Jerky B and three test samples of Jerky C shown in Figure 7 confirm this observation; in Figure 7, the two samples of Jerky B are represented by square and triangle data points and the three samples of Jerky C are represented by dash, circle, and diamond data points.

[0256] The invention illustratively disclosed herein may suitably be practiced in the absence of any element not specifically disclosed herein, however, it will be apparent to those skilled in the art that many changes, variations, modifications, other uses, and applications of the invention are possible, and all such changes, variations, modifications, other uses, and applications that do not depart from the spirit and scope of the invention are deemed to be covered by the invention, which is limited only by the following claims.

[0257] The foregoing discussion of the invention has been presented for purposes of illustration and description. The foregoing is not intended to limit the invention to the form or forms disclosed herein. In the foregoing Detailed Description, for example, various features of the invention are grouped together in one or more embodiments for the purpose of streamlining the disclosure. Features of the embodiments of the invention can be combined in alternative embodiments other than those discussed above. This method of disclosure is not to be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive aspects lie in less than all features of a single foregoing disclosed embodiment. Thus, the following claims are hereby incorporated into the Detailed Description, with each claim standing on its own as a separate preferred embodiment of the invention.

[0258] Moreover, while the description of the invention includes one or more embodiments and descriptions of certain variations and modifications, other variations, combinations, and modifications are also within the scope of the invention, e.g., as would be within the skill and knowledge of one of ordinary skill in the art after appreciating the present disclosure. It is intended that the invention be entitled to include alternative embodiments, including alternative, interchangeable, and / or equivalent structures, functions, ranges, or steps to those claimed, to the extent permitted by law, regardless of whether such alternative, interchangeable, and / or equivalent structures, functions, ranges, or steps are disclosed herein, and without any intention to publicize patentable subject matter.

Claims

1. 1. A meat analog food product comprising a mold, the meat analog food product having a shelf life of at least about two weeks, and at least one of the following is true: (i) the meat analog food contains less than about 200 milligrams of sodium per 28 grams of food; (ii) the meat analog food contains 15 grams or less of sugar per 28 grams of food; and (iii) the sugar content of the meat analog food is about 10% by weight or less; Meat analogue foods.

2. 10. The meat analog food product of claim 1 having a shelf life of at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 15 months, at least about 18 months, at least about 21 months, or at least about 24 months.

3. A meat analog food product as described in claim 1 having a shelf life of at least about six months.

4. 10. The meat analog food product of claim 1 having a water activity of between about 0.35 and about 0.

85.

5. 10. The meat analog food product of claim 1 having a water activity of about 0.45 or less.

6. 10. The meat analog food product of claim 1, comprising less than about 190 milligrams, less than about 180 milligrams, less than about 170 milligrams, less than about 160 milligrams, less than about 150 milligrams, less than about 140 milligrams, less than about 130 milligrams, less than about 120 milligrams, less than about 110 milligrams, or less than about 100 milligrams of sodium per 28 grams of food.

7. The meat analog food of claim 6, comprising less than about 140 milligrams of sodium per 28 grams of food.

8. At least one of the following is true: (i) the meat analog food contains 14 grams or less, 13 grams or less, 12 grams or less, 11 grams or less, 10 grams or less, 9 grams or less, 8 grams or less, 7 grams or less, 6 grams or less, 5 grams or less, 4 grams or less, 3 grams or less, 2 grams or less, or 1 gram or less of sugar per 28 grams of food; and (ii) the sugar content of the meat analog food is about 9% by weight or less, about 8% by weight or less, about 7% by weight or less, about 6% by weight or less, about 5% by weight or less, about 4% by weight or less, about 3% by weight or less, about 2% by weight or less, or about 1% by weight or less; 2. The meat analog food product of claim 1.

9. At least one of the following applies: (i) the meat analog food contains 8 grams or less of sugar per 28 grams of food; and (ii) the sugar content of the meat analog food is about 5% by weight or less; 9. The meat analog food product of claim 8.

10. At least about 30 g / cm ２ , at least about 40 g / cm ２ , at least about 50 g / cm ２ , at least about 60 g / cm ２ , at least about 70 g / cm ２ , at least about 80 g / cm ２ , at least about 90 g / cm ２ , at least about 100 g / cm ２ , at least about 150 g / cm ２ , at least about 200 g / cm ２ , at least about 250 g / cm ２ , at least about 300 g / cm ２ , at least about 350 g / cm ２ , at least about 400 g / cm ２ , at least about 450 g / cm ２ , at least about 500 g / cm ２ , at least about 550 g / cm ２ , at least about 600 g / cm ２ , at least about 650 g / cm ２ , at least about 700 g / cm ２ , at least about 750 g / cm ２ , at least about 800 g / cm ２ , at least about 850 g / cm ２ , at least about 900 g / cm ２ , at least about 950 g / cm ２ , at least about 1000 g / cm ２ , at least about 1500 g / cm ２ , at least about 2000 g / cm ２ , at least about 2500 g / cm ２ , at least about 3000 g / cm ２ , at least about 3500 g / cm ２ , or at least about 4000 g / cm ２ 2. The meat analog food product of claim 1 having a tensile strength of 11. The meat analog food product of claim 10, having a tensile strength of at least about 30 g / cm 2 .

12. 2. The meat analog food product of claim 1 which contains all nine essential amino acids.

13. 10. The meat analog food of claim 1 comprising at least one amino acid selected from the group consisting of alanine, cysteine, aspartic acid, glutamic acid, glycine, asparagine, proline, glutamine, arginine, serine, selenocysteine, and tyrosine.

14. 10. The meat analog food product of claim 1 comprising at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 30% by weight branched chain amino acids.

15. The meat analog food of claim 14, comprising at least about 10% by weight of branched chain amino acids.

16. 10. The meat analog food of claim 1 having a total fat content of less than about 30%, less than about 25%, less than about 20%, less than about 19%, less than about 18%, less than about 17%, less than about 16%, less than about 15%, less than about 14%, less than about 13%, less than about 12%, less than about 11%, less than about 10%, less than about 9%, less than about 8%, less than about 7%, less than about 6%, or less than about 5% by weight.

17. The meat analog food of claim 16 having a total fat content of less than about 20% by weight.

18. 10. The meat analog food of claim 1, wherein the filamentous fungus comprises at least about 6%, at least about 7%, at least about 8%, at least about 9%, or at least about 10% dietary fiber by weight on a dry weight basis.

19. The meat analog food of claim 18, wherein the filamentous fungus contains at least about 6% dietary fiber by weight on a dry weight basis.

20. 2. The meat analog food of claim 1, wherein the filamentous fungus comprises a filamentous fungal biomat or a portion thereof.

21. 10. The meat analog food product of claim 1 having a total protein content of about 10% to about 25% by weight.

22. 10. The meat analog food product of claim 1 having a dietary fiber content of at least about 1 gram, at least about 2 grams, at least about 3 grams, at least about 4 grams, at least about 5 grams, at least about 6 grams, at least about 7 grams, at least about 8 grams, at least about 9 grams, at least about 10 grams, at least about 11 grams, at least about 12 grams, at least about 13 grams, or at least about 14 grams of dietary fiber per 28 grams of the food composition.

23. A meat analog food product as described in claim 1, wherein at least two of (i), (ii), and (iii) apply.

24. A meat analog food product as described in claim 1, wherein all of (i), (ii), and (iii) apply.

25. The meat analog food of claim 1, wherein the food is substantially free of preservatives, stabilizers, and / or mold inhibitors.

26. The meat analog food of claim 1, wherein the food is a meat jerky analog food.

27. ​​A meat analogue food product as described in claim 1, wherein both (i) and (ii) apply.

28. The meat analog food of claim 1, further comprising a food additive.

29. The meat analog food of claim 28, wherein the food additive comprises at least one of sodium chloride, a food seasoning, an edible protein, and a fibrous base material.

30. The filamentous fungus, A process for culturing filamentous fungi in or on a fermentation medium or on a membrane associated with the fermentation medium. Top and; inactivating the fungal biomass; 2. The meat analog food product of claim 1, wherein the biomass is formed by a fermentation process comprising:

31. The meat analog food of claim 30, wherein the fermentation method is selected from the group consisting of surface fermentation, submerged fermentation, membrane fermentation, solid substrate fermentation, air medium colloid (AMC) fermentation, and combinations thereof.

32. A method for producing a fungal biomass comprising the steps of: applying a vacuum to the fungal biomass in the cavity or mold; and Heating the filamentous fungal biomass. wherein as a result of said applying step, at least one of the following is true: (i) the filamentous fungal biomass is arranged into a desired shape; (ii) the filamentous fungal biomass is subjected to physical transformation; and (iii) a portion of the filamentous fungal biomass has a first density and another portion of the filamentous fungal biomass has a second density different from the first density; method.

33. The method of claim 32, wherein the vacuum is applied to the fungal biomass in a cavity.

34. The method of claim 32, wherein the vacuum is applied to the fungal biomass in a mold.

35. The method of claim 32, wherein the meat analog food is selected from the group consisting of chunk meat analog foods, ground meat analog foods, meatloaf analog foods, hamburger patty analog foods, shredded meat analog foods, and meat jerky analog foods.

36. The method of claim 32, wherein the meat analog food is suitable for consumption by farmed animals, farmed animals, or livestock.

37. The method of claim 32, wherein the heating is performed for about 2 hours.

38. The method of claim 32, further comprising the step of dehydrating the filamentous fungus to a moisture content of 45% by weight or less.

39. The method of claim 38, wherein the filamentous fungus is dehydrated to a moisture content of 30% by weight or less.

40. The method of claim 32, wherein the heating comprises steaming, smoking, or both.

41. The method of claim 32, further comprising contacting the filamentous fungus with one or more additives.

42. The method of claim 41, wherein the one or more additives permeate some of the interstitial spaces of the filamentous fungal biomass.

43. The method of claim 32, further comprising a step of inactivating the filamentous fungal biomass.

44. The method of claim 32, wherein the filamentous fungal biomass comprises fungal mycelium.

45. The fungal mycelium is selected from the group consisting of Fusarium, Aspergillus, Trichoderma, Rhizopus, Ustilago, Hericululm, Polyporous, Grifola, Hypsizygus, Calocybe, Pholiota, Calvatia, Stropharia, Agaricus, Hypholoma, Pleurotus, Morel, 45. The method of claim 44, comprising fungal mycelium of a genus selected from the group consisting of Morchella, Sparassis, Disciotis, Cordyceps, Ganoderma, Flammulina, Lentinula, Ophiocordyceps, Trametes, Ceriporia, Leucoagaricus, Handkea, Monascus and Neurospora.

46. The fungal mycelium is selected from the group consisting of Ustilago esculenta, Hericululm erinaceus, Polyporous squamosus, Grifola fondrosa, Hypsizygus marmoreus, Hypsizygus ulmariuos, Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus, Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa, Fusarium venenatum, Fusarium flavolapis strain (ATCC Accession No. PTA-10698), Disciotis venosa, Cordyceps militaris, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Ophiocordyceps sinensis, Trametes versicolor, Ceriporia lacerata lacerate, Pholiota gigantea, Leucoagaricus holosericeus, Pleurotus djamor, Calvatia45. The method of claim 44, comprising a fungal mycelium selected from the group consisting of: Fun ...

47. The method of claim 44, wherein the fungal mycelium comprises the fungal mycelium of Neurospora crassa.

48. A method for producing a fungal biomass comprising contacting the fungal biomass with a gas in a cavity or mold; and heating the filamentous fungal biomass to a temperature of about 185° F. or less; A method for making a meat analog food product.

49. The method of claim 48, wherein the meat analog food is selected from the group consisting of chunk meat analog foods, ground meat analog foods, meatloaf analog foods, hamburger patty analog foods, shredded meat analog foods, and meat jerky analog foods.

50. The method of claim 49, wherein the meat analog food has chewability similar to a meat jerky product.

51. The method of claim 48, wherein the heating is performed for about 2 hours.

52. The method of claim 48, wherein the heating comprises steaming, smoking, or both.

53. The method of claim 48, further comprising contacting the filamentous fungus with one or more additives.

54. The method of claim 53, wherein the one or more additives permeate some of the interstitial spaces of the filamentous fungal biomass.

55. The method of claim 48, further comprising a step of inactivating the filamentous fungal biomass.

56. The method of claim 48, wherein the filamentous fungal biomass comprises fungal mycelium.

57. The fungal mycelium is selected from the group consisting of Fusarium, Aspergillus, Trichoderma, Rhizopus, Ustilago, Hericululm, Polyporous, Grifola, Hypsizygus, Calocybe, Pholiota, Calvatia, Stropharia, Agaricus, Hypholoma, Pleurotus, Morel, 57. The method of claim 56, comprising fungal mycelium of a genus selected from the group consisting of Morchella, Sparassis, Disciotis, Cordyceps, Ganoderma, Flammulina, Lentinula, Ophiocordyceps, Trametes, Ceriporia, Leucoagaricus, Handkea, Monascus and Neurospora.

58. The fungal mycelium is selected from the group consisting of Ustilago esculenta, Hericululm erinaceus, Polyporous squamosus, Grifola fondrosa, Hypsizygus marmoreus, Hypsizygus ulmariuos, Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus, Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa, Fusarium venenatum, Fusarium flavolapis strain (ATCC Accession No. PTA-10698), Disciotis venosa, Cordyceps militaris, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Ophiocordyceps sinensis, Trametes versicolor, Ceriporia lacerata lacerate, Pholiota gigantea, Leucoagaricus holosericeus, Pleurotus djamor, Calvatia58. The method of claim 57, comprising a fungal mycelium selected from the group consisting of: Botrytis fragilis, Handkea utriformis, Rhizopus oligosporus, Neurospora crassa, and combinations thereof.

59. The method of claim 58, wherein the fungal mycelium comprises the fungal mycelium of Neurospora crassa.

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