Edible non-animal dairy substitute containing fibrous mycelium as protein and insoluble fiber components and method for producing same

Abstract

The present invention provides an edible non-animal dairy substitute product comprising fibrous mycelium as a protein component. The substitute product offers higher nutritional value compared to dairy products due to its high prebiotic insoluble fiber content, which is important for gut health. Such high fiber ingredients have not been known to be contained with such properties in dairy products. The edible non-animal dairy substitute product of the present invention is selected from products that replace milk, yogurt, fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese. The present invention also relates to a method for producing the edible non-animal dairy substitute product.

Description

[Technical field]

[0001] The present invention is in the field of edible non-animal dairy substitute products. The protein component of the edible non-animal dairy substitute products of the present invention is derived from the filamentous mycelium mass of edible fungi. [Background technology]

[0002] In Germany, about 8 million people are vegetarian or the majority of people abstain from meat consumption, and 1.3 million are vegan. The vegan trend can also be recognized globally, with the number of vegans increasing in the United States from 1% in 2014 to 6% in 2019. The number of vegan-vegetarians worldwide is estimated at 1 billion. To meet their needs, the food industry is increasingly developing purer vegetable-based alternatives for well-known products. Over the last few years, there has been a focus on meat substitutes, but also classic dairy products such as yogurt or cheese are becoming more important due to climate discussions, livestock welfare aspects and lactose intolerance, especially in Asia.

[0003] Consumption of dairy milk has been declining for decades, with each generation consuming less of its milk than the previous generation. A few years ago, there was usually only one readily available non-dairy milk alternative, which was usually soy-based. Other alternatives, such as almond milk, existed but were not as widely available. This has changed significantly in recent years.

[0004] Part of the reason for this is the suggestion that it is due to changing culinary preferences. In addition, there has also been a shift towards the perception that dairy-free diets are better and healthier, especially among younger generations. Further motivations for switching from dairy to alternatives are the increased sustainability associated with the reduced environmental footprint of non-dairy products and concerns about animal welfare.

[0005] However, these non-animal alternatives first need to have an appealing taste, a pleasant texture, and an attractive color in order to attract more consumers. The second priority is their nutritional profile, which should be at least as good, if not better, compared to the products they are intended to replace. Depending on the region of the globe, sustainability or food safety standards are ranked third in terms of priority.

[0006] Non-dairy milk and yogurt are currently the largest plant-based alternative product category in the United States. The majority of products are based on oats, soy, cashews and almonds, with pea and lupin being used to a lesser extent. The switch from dairy products such as milk to alternatives is now spreading beyond milk to other products such as cheese.

[0007] Cheese substitutes, also known as cheese analogs, are products used as culinary substitutes for cheese. Cheese analogs can also be referred to as cheese substitute products. There are various types of cheese analogs. Currently, many commercial cheese analogs utilize various additives such as thickeners, gelling agents, stabilizers and emulsifiers. Whole food analogs that contain these additives, especially chemically modified additives, are not recognized by consumers as being "cheese products". Nut-based cheese analogs, even when combined with gelling agents, do not exhibit texture / rheological responses comparable to those of cheese, specifically elasticity or "stretchiness" upon baking. Because they have poor melting characteristics, cheese analogs do not stretch like regular melted cheese when present on a heated food product.

[0008] Hard cheese imitations are sold as blocks, slices or grated cheese. They consist primarily of water, starch, palm fat, flavors and colors, and sometimes contain additional plant-based proteins from pea, soy, potato or lupin, or nuts such as almonds and cashews. After blending, the ingredients are heated to the gelling temperature of the stabilizer, then hot-filled and cooled.

[0009] Commercially available soft and fresh cheese substitutes, as well as some hard cheese substitutes, can be produced via conventional cheese-making techniques, such as those described in WO2018154095A1, by producing an aqueous solution of fruits or vegetables, acidifying it, coagulating it with a plant-based rennet, and then shaping and maturing the resulting curd.

[0010] Some commercial cheese analogs currently on the market are soy-based and typically contain casein, a milk protein, and therefore are not suitable for vegans. Furthermore, soy contains several allergens, such as lectins, and therefore may not be suitable for consumers with sensitivities to such molecules.

[0011] Thus, current dairy alternatives that are not based on animal products pose multiple nutritional challenges. Firstly, they often contain ingredients that cause allergens, such as oats (gluten), nuts (almonds and cashews) or soy. Secondly, their carbohydrate, especially sugar, and fat content are often significantly higher than animal-based milk analog products. Thirdly, they have low protein content or the protein is not complete except for soy-based products. Besides the nutritional effect, this may cause a flavor profile that is further removed from animal-based products, since the flavor components are formed mainly by proteolysis of the protein and metabolism of the resulting peptides and amino acids by certain lactic acid bacteria and yeasts (JM Kongo & FX Malcata, "Cheese: Chemistry and Microbiology", Encyclopedia of Food and Health, Academic Press, 2016, Pages 735-740).

[0012] Most importantly, they naturally lack beneficial micronutrients such as calcium, iron, zinc, and phosphorus, which consumers must seek in dairy products and / or in other foods. To compensate for the deficiencies of these micronutrients, some products contain calcium phosphate as a food additive.

[0013] These two factors are extremely important because consumers rely on dairy products as a readily consumable and available source of protein and calcium.

[0014] Moreover, known cheese analogues generally have off-tastes that are unattractive in themselves, and their masking by odors and flavors may require labeling of such compounds, which is also unattractive in view of the generally health-conscious consumer market for imitation cheese products.The environmental footprint of soybeans and nuts (such as almonds, cashews, etc.) is smaller than that of one of dairy products, but still significant.Therefore, there is a need for better-tasting, healthier, and more sustainable cheese substitute products.

[0015] The present invention fulfills the above needs.

[0016] US Patent Application Publication No. 2020 / 270559 discloses certain methods for producing edible fungal biomat formulations.

[0017] US Patent Application Publication No. 2020 / 060310 discloses certain myceliated plant proteins and certain food compositions containing same.

[0018] EP 3366144 discloses a specific process for the preparation of vegetarian cheese. Summary of the Invention

[0019] The present invention solves the above problems by introducing a new raw material for the production of dairy substitute products, namely the mycelium of edible mushrooms, which have been widely applied as fat mimetic substances in meat substitute products (GB2137226(A)) and in dairy drinks or yogurt (WO2002090527(A1)) due to their fibrous structure (GB2137226(A)).

[0020] CN Patent 212786880 reports that Pleurotus pulmonarius fruiting bodies have a low fiber content, supporting a review published in 2021 (Fungal Biotec 1(2):65-87(2021)) summarizing the fiber content of fruiting bodies of Pleurotus spp., which ranges from 2.97% to a maximum of 31% by weight, and in particular that fruiting bodies of Pleurotus pulmonarius contain 4-9% fiber by weight on a dry basis. CN Patent 105054261 also discloses the finding that when Pleurotus pulmonarius is mixed with other strains, degradation of crude fiber occurs, especially on oyster mushrooms (Pleurotus spp.), thus reducing the fiber content by 2.3-20.25% by weight. Another 2020 study (Int J Med Mushrooms.2020;22(7):651-657.doi:10.1615 / IntJMedMushrooms.2020035449) also revealed that mycelium of oyster mushrooms (Pleurotus spp.) contains 22% insoluble fiber by weight. US Patent Application Publication No. 2020 / 270559 discloses a specific method for producing an edible fungal biomat formulation and presents nutritional data from two Fusarium fungi with a total fiber content of up to 25% by weight and a fat content of 7% to 12% by weight.

[0021] The present inventors have developed an edible non-animal dairy substitute product comprising a fibrous mycelium component having at least 39% by weight insoluble fiber, which also serves as the protein component of the present invention, providing an even higher nutritional value compared to dairy products due to its high prebiotic insoluble fiber content, which is important for gut health. Such high fiber components have not been known to be contained with such properties in dairy products.

[0022] In one embodiment of the present invention, the mycelium is homogenized with water to produce an edible non-animal milk substitute product, also called a non-dairy milk replacer.

[0023] In a second embodiment of the invention, this non-dairy milk substitute is converted via fermentation into an edible non-animal yogurt substitute product, also called non-dairy yogurt substitute.

[0024] In a third embodiment, the mycelium is blended with other ingredients to obtain an edible, non-animal fresh cheese substitute product.

[0025] In a fourth embodiment, the mycelium is blended with other ingredients, coagulated, and then formed into a sliceable or grated hard cheese dairy analog. Not only does the resulting cheese have a better nutritional profile with the addition of complete protein and prebiotic fiber, but the mycelium of the present invention also adds important micronutrients to the final product, such as vitamins B2, B3, B5, and B9, as well as biologically active forms of calcium and phosphorus.

[0026] In particular, when the mycelium is derived from a fungus that forms fruit bodies, such as a fungus selected from the Pleurotaceae family, such as Pleurotus pulmonarius, Pleurotus ostreatus, Pleurotus citrinopileatus, Pleurotus florida, and Pleurotus salmoneostramineus, in particular from Pleurotus pulmonarius, or a fungus selected from Morchella esculenta, Morchella angusticeps, Morchella deliciosa, and Morchella rufobrunnea, preferably from Morchella rufobrunnea, the flavor can also be significantly improved, since the mycelium can provide the natural umami flavor typical of cheese without the use of additional flavors. This is due to the significant amount of glutamic acid present in such species, together with other amino acids (e.g. aspartic acid) and / or 5'-nucleotides, which are mostly involved in the transmission of umami sensation.

[0027] The present invention also relates to a method for producing the above-mentioned edible non-animal dairy product substitute comprising the edible fibrous mycelium mass of the present invention. These methods will be described in detail below.

[0028] The present invention also relates to the use of the edible fibrous mycelium mass for producing an edible non-animal dairy substitute product, wherein the edible non-animal dairy substitute product is selected from products that replace milk, yogurt, fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0029] The present invention will be described in detail below.

[0030] The edible non-animal dairy substitute product of the present invention comprises an edible fibrous mycelium mass in the range of 1% to 99% by weight and water in the range of up to 99% by weight. In a preferred embodiment, the edible non-animal dairy substitute product of the present invention comprises a fibrous mycelium mass in the range of 20% to 95% by weight, more preferably in the range of 65% to 90% by weight. In another preferred embodiment, the edible non-animal dairy substitute product of the present invention comprises a fibrous mycelium mass in the range of 1% to 35% by weight. The ratio of mycelium mass to water can be selected by the skilled person depending on the product to be replaced. The mycelium can be used directly as wet mycelium after fermentation, pressed to remove some water, or dried to remove water to the desired moisture content. The mycelium can also be dried and water can be added later to reach the desired moisture content. For example, the moisture content of the substitute product should be similar to that of the product to be replaced.

[0031] Preferably, in the edible non-animal dairy substitute product of the present invention, the edible fibrous mycelium has an insoluble fiber content of at least 39% w / w. More preferably, said edible fibrous mycelium has an insoluble fiber content of 39% w / w to 60% w / w. Even more preferably, said edible fibrous mycelium has an insoluble fiber content of 40% w / w to 55% w / w. Even more preferably, said edible fibrous mycelium has an insoluble fiber content of 40% w / w to 50% w / w. Even more preferably, said edible fibrous mycelium has an insoluble fiber content of about 45% w / w. It should be understood that the weights mentioned herein are relative to the dry mass of said mycelium. In one embodiment, the edible fibrous mycelium has an insoluble fiber content of at least 40% w / w, preferably at least 50% w / w, more preferably at least 60% w / w.

[0032] As understood herein, the term "insoluble fiber" preferably refers to that part of dietary fiber that does not dissolve in water, said insoluble fiber preferably comprising chitin and β-glucan, and is distinguishable from insoluble fiber of plant origin, preferably comprising plant cellulose and / or hemicellulose, but not comprising chitin.

[0033] In a preferred embodiment, the edible fibrous mycelium mass is derived from submerged fermentation. Submerged fermentation allows the mycelium to grow without the need for a substrate to structurally support the mycelium as in solid-state fermentation. Furthermore, the growth rate is higher because nutrients can be transported to all points of the mycelium and it is easier to maintain sterile conditions. Depending on the fermentation conditions, the mycelium has the potential to grow into either pellets or threads in submerged fermentation. This structure is maintained upon harvesting and, if gently processed, imparts different textural properties to the resulting products, such as cheese products.

[0034] Moreover, submerged fermentation offers the further advantage that washing of the mycelium grown in particular in submerged fermentation can be easily accomplished, resulting in a clean product that is not contaminated with residues of solid substrates that may subsequently result in unpleasant tastes or allergies. Similarly, fermentation by-products such as acids or alcohols that may alter the taste can also be easily removed.

[0035] It is also easier to better control fermentation conditions such as pH and oxygen content in submerged fermentation, thus allowing maximum mycelium growth compared to substrate limitation in solid-state fermentation, thus resulting in a more homogenous product composition and reduced batch-to-batch variability.

[0036] Furthermore, the material obtained by submerged fermentation is more malleable and can be formed into any kind of shape. For example, the mycelium can be homogenized into a liquid that can be fermented, which is particularly advantageous if the mycelium is used to produce dairy substitute products. The mycelium obtained from solid-state fermentation is usually dried and therefore needs to be resuspended in water to obtain a milk-like substance.

[0037] Moreover, in submerged fermentation, the fermentation medium can be stirred, so that sporulation or fruiting body formation, which may lead to toxin production, can be easily and efficiently prevented. It is further clear to those skilled in the art that, when growth is carried out in submerged fermentation, preferably, no differentiation of the mycelium into spores and / or fruiting bodies occurs. It is therefore clear to those skilled in the art that the mycelium mass derived from submerged fermentation can also be referred to as non-differentiated mycelium biomass. Those skilled in the art will recognize further advantages of using submerged fermentation, such as better control over the texture and composition of the biomass compared to solid-state fermentation.

[0038] Moreover, submerged fermentation is easier to scale up since the second culture can be inoculated with the first culture, since both cultures are in a liquid state. This is not easily possible in solid-state fermentation, since the first culture cannot flow. This drawback can be partially remedied by using a rotating drum reactor, which rotates the reactor to mix the solid and the mycelium. However, drum reactors are known to have a major problem in terms of heat transfer during fermentation, which leads to different temperatures in the reactor. Due to the inability to properly remove heat, there may be parts of the fermentation volume that are overheated at some points, or there may be parts of the fermentation volume that are underheated, especially at the beginning of the fermentation. In submerged fermentation, the heat transfer is more efficient, since the liquid is good at transferring heat, resulting in a more uniform heat distribution and therefore a more controllable and more efficient fermentation process.

[0039] The edible non-animal dairy substitute products of the present invention are selected from products that replace milk, yogurt, fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese.

[0040] "Edible" in the context of the present invention means that an edible product is safe for human consumption. The "non-animal dairy substitute product" of the present invention is a product that is suitable for replacing dairy products and does not originate from animals. The "non-animal dairy substitute product" of the present invention is in particular not a product that replaces meat. The "non-animal dairy substitute product" can also be called a vegetarian product, or even a vegan product. Suitability for replacing dairy products is determined by the texture, mouthfeel, taste, nutritional content, water content, appearance, and other factors, which should be as similar as possible to the product to be replaced.

[0041] The edible non-animal dairy substitute product of the present invention preferably comprises an edible fibrous mycelial mass having a protein content of 10% to 60% by weight, preferably 20% to 50% by weight, most preferably 25% to 35% by weight of the dry mass of the fibrous mycelial mass. The protein content of the mycelial mass can be adjusted by selecting fermentation conditions that control the protein content of the resulting mycelial mass. Such conditions are known to those skilled in the art and include adjusting the content of the fermentation medium to control the uptake and thus the composition of the resulting mycelial mass. For example, the ratio between the carbon source and the nitrogen source in the medium can be varied, such as providing nitrogen in various degrees of excess.

[0042] The edible non-animal dairy substitute product of the present invention preferably has a phosphorus content of 40-500 mg per 100 g weight of the edible non-animal dairy substitute product, preferably 60-250 mg per 100 g weight of the edible non-animal dairy substitute product.

[0043] In one embodiment, in the edible non-animal dairy substitute product of the present invention, the edible fibrous mycelium can have a phosphorus content of at least 1000mg per 100g weight, preferably at least 2000mg per 100g weight, for example 2131mg per 100g weight. It should be understood that the weights mentioned herein are relative to the dry mass of said mycelium. In one embodiment, in the edible non-animal dairy substitute product of the present invention, the edible fibrous mycelium can have a phosphorus content of at least 120mg per 100g weight.

[0044] The edible non-animal dairy substitute product of the present invention preferably has a calcium content of 20-400 mg per 100 g weight of the edible non-animal dairy substitute product, preferably 25-400 mg per 100 g weight of the edible non-animal dairy substitute product, preferably 40-250 mg per 100 g weight of the edible non-animal dairy substitute product.

[0045] In one embodiment, in the edible non-animal dairy substitute product of the present invention, the edible fibrous mycelium can have a calcium content of at least 1000mg per 100g weight, for example 1331mg per 100g weight. It should be understood that the weights mentioned herein are relative to the dry mass of said mycelium. In one embodiment, in the edible non-animal dairy substitute product of the present invention, the edible fibrous mycelium can have a phosphorus content of at least 80mg per 100g weight.

[0046] The edible non-animal dairy substitute product of the present invention preferably has a zinc content of 0.5 to 5 mg per 100 g weight of the edible non-animal dairy substitute product, preferably 0.3 to 4 mg per 100 g weight of the edible non-animal dairy substitute product.

[0047] Preferably, in the edible non-animal dairy substitute product of the present invention, the edible fibrous mycelium has a fat content of 1-5 g per 100 g of said mycelium, preferably 2-4 g per 100 g of said mycelium, more preferably 2-3.5 g per 100 g of said mycelium.

[0048] The phosphorus, calcium, iron, manganese, and / or zinc content of the mycelial mass can be adjusted by selecting corresponding fermentation conditions that control the respective contents of the resulting mycelial mass. Such conditions are known to those skilled in the art and include adjusting the content of the fermentation medium to control the uptake and thus the composition of the resulting mycelial mass.

[0049] The above adjustability of the composition of the mycelium mass of the present invention provides the advantage of versatility, that the composition of the mycelium mass can be easily adjusted to the requirements of the resulting substitute product. If the protein content of the mycelium mass is increased, for example, the amount of mycelium mass in the substitute product can be reduced without changing the protein content of the substitute product. If the substitute product is a certain type of cheese characterized by a certain amount of calcium, phosphorus, and / or zinc, these nutrients can be provided by the mycelium mass itself, eliminating the need to supplement the substitute product with additional nutrients from outside. This reduces the cost of the production method and the resulting product due to easier handling, fewer production steps, and reduced cost of raw materials, for the purpose of producing edible non-animal dairy substitute products with clean label. Most importantly, the nutrients from the mycelium are bioavailable, making metabolic digestion predictable and easy, especially compared to products with nutrients supplemented from outside.

[0050] In some embodiments, specifically when the edible non-animal dairy substitute product is a yogurt or cheese substitute product, the edible non-animal dairy substitute product can further comprise a texturizing agent such as agar, food starch, guar gum, locust bean gum, wheat gluten, cellulose or its derivatives. The texturizing agent provides structure to the product, thereby making it suitable as a yogurt or cheese substitute product. However, the texturizing agent is an optional ingredient for the edible non-animal dairy substitute product of the present invention. If the moisture content of the water-homogenized mycelium is kept low by using pressed or partially dried mycelium with the desired moisture content, the resulting mass has the desired structure similar to that of yogurt or cheese without the need to add external texturizing agents. Those skilled in the art will understand how to appropriately adjust the moisture content of the mycelium mass to suit the substitute product to be produced.

[0051] The edible non-animal dairy substitute product can also contain coloring agents and / or flavoring agents, such as salt, extracts and / or spices.In a particular preferred embodiment, the mycelium mass itself provides the product with umami flavor.This is particularly true when the mycelium mass is derived from a fungus species that forms fruit bodies, such as the fungus selected from the Pleurotaceae family, such as Pleurotus pulmonarius, Pleurotus ostreatus, Pleurotus citrinopileatus, Pleurotus florida and Pleurotus salmoneostramineus, in particular Pleurotus pulmonarius, or the fungus selected from Morchella esculenta, Morchella angusticeps, Morchella deliciosa and Morchella rufobrunnea, preferably Morchella rufobrunnea.

[0052] In a further preferred embodiment, in particular when the edible non-animal dairy substitute product is a yogurt or cheese substitute product, the edible non-animal dairy substitute product further comprises a fat component based on edible plants or algae, a fat component derived from fungi or yeast. The fat component is preferably up to 60% by weight, preferably up to 25% by weight, most preferably in the range of 1% to 5% by weight. The amount of fat component can be adjusted depending on the product to be substituted.

[0053] The edible plant based fat component is preferably selected from coconut oil, sunflower oil, rapeseed oil, palm oil, cottonseed oil, olive oil, canola oil, algae oil, or oleaginous yeast derived oil.

[0054] In a further embodiment, the present invention relates to an edible fibrous mycelial mass as described herein. Preferably, the edible fibrous mycelial mass is derived from submerged fermentation.

[0055] Preferably, the edible fibrous mycelium has an insoluble fibre content of at least 39% w / w. More preferably, the edible fibrous mycelium has an insoluble fibre content of 39% w / w to 60% w / w. Even more preferably, the edible fibrous mycelium has an insoluble fibre content of 40% w / w to 55% w / w. Even more preferably, the edible fibrous mycelium has an insoluble fibre content of 40% w / w to 50% w / w. Most preferably, the edible fibrous mycelium has an insoluble fibre content of about 45% w / w. It should be understood that weights mentioned herein are relative to the dry mass of the mycelium. In one embodiment, the edible fibrous mycelium has an insoluble fibre content of at least 40% w / w, preferably at least 50% w / w, more preferably at least 60% w / w.

[0056] Preferably, edible fibrous mycelium has a phosphorus content of at least 1000mg per 100g weight, preferably at least 2000mg per 100g weight, for example 2131mg per 100g weight.It should be understood that the weight referred to herein is relative to the dry mass of said mycelium.In one embodiment, edible fibrous mycelium has a phosphorus content of at least 120mg per 100g weight.

[0057] Preferably, edible fibrous mycelium has a calcium content of at least 1000mg per 100g weight, for example 1331mg per 100g weight.It should be understood that the weights mentioned herein are relative to the dry mass of said mycelium.In one embodiment, edible fibrous mycelium has a calcium content of at least 80mg per 100g weight.

[0058] Preferably, the edible fibrous mycelium has a fat content of 1-5 g per 100 g of said mycelium, preferably 2-4 g per 100 g of said mycelium, more preferably 2-3.5 g per 100 g of said mycelium.

[0059] As will be appreciated by those skilled in the art, an edible non-animal dairy substitute product is preferably characterized by a calcium content of 80 mg / 100 g product to 1350 mg / 100 g product, and / or a phosphorus content of 120 mg / 100 g product to 2200 mg / 100 g product. For example, a typical cheese has a calcium content of 600-800 mg / 100 g product and a phosphorus content of about 700 mg / 100 g product, and an edible non-animal cheese substitute product would be expected to be characterized by a comparable calcium and / or phosphorus content.

[0060] As understood herein, the edible fibrous mycelium preferably comprises at least one fungal strain. It should be noted that the filamentous mycelium described herein may also comprise two or more fungal strains. Thus, the expression that the mycelium mass is derived from a specific fungal strain should be interpreted as the mycelium mass comprises said fungal strain, but other fungal strains may also be present. Preferably, the expression can be interpreted as the biomass comprises said fungal strain as the only fungal strain present in said biomass. Similarly, the expression that the mycelium mass is obtained from a specific fungal strain should be interpreted as the mycelium mass comprises said fungal strain, but other fungal strains may also be present. Preferably, the expression that the mycelium mass is obtained from a specific fungal strain should be interpreted as the mycelium mass comprises said fungal strain, but other fungal strains may also be present in said biomass.

[0061] The mycelial mass of the present invention is derived from a fungal strain selected from the Basidiomycota or Ascomycota classes.

[0062] According to the present invention, the at least one fungal strain may be selected from the phylum Basidiomycota. Preferably, the at least one fungal strain selected from Basidiomycota may be a fungal strain selected from the subphylum Agaromycotina. As defined herein, the fungal strain selected from the subphylum Agaromycotina may be a fungal strain selected from the class Agaricomycetes. Preferably, the fungal strain selected from Agaricomycetes may be a fungal strain selected from the orders Agaricales, Auriculariales, Boletales, Cantharellales, Polyporales, and Russulales.

[0063] If the fungal strain is selected from the order Agaricales, the fungal strain is preferably selected from the families Agariaceae, Fistulinaceae, Lyophyllaceae, Marasmiaceae, Omphalotaceae, Physalacriaceae, Pleurotaceae, Schizophyllaceae, Strophariaceae, and Tricholomataceae.

[0064] The fungal strain selected from the family Agaricusaceae may be Agaricus bisporus or Agaricus blazei, more preferably Agaricus bisporus.

[0065] The fungal strain selected from the Fistulinaceae family is preferably Fistulina hepatica.

[0066] The fungal strain selected from the family Lyophyllaceae is preferably Calocybe indica.

[0067] The fungal strain selected from the Marasmiaceae family is preferably Lentinula edodes.

[0068] The fungal strain selected from the family Omphalotaceae is preferably Calvatia gigantea.

[0069] The fungal strain selected from the Physalacriaceae is preferably Flammulina velutipes.

[0070] More preferably, the at least one fungal strain selected from Agaricales may be a fungal strain selected from Pleurotaceae. Even more preferably, the at least one fungal strain of the present invention is a fungal strain selected from Pleurotus pulmonarius, Pleurotus ostreatus, Pleurotus citrinopileatus, Pleurotus florida, and Pleurotus salmoneostramineus, even more preferably selected from Pleurotus pulmonarius or Pleurotus ostreatus, and most preferably Pleurotus pulmonarius.

[0071] The fungal strain selected from the Schizophyllaceae family is preferably Schizophyllum commune.

[0072] The fungal strain selected from the Strophariaceae family is preferably a fungal strain selected from Agrocybe aegerita and Hypholoma capnoides.

[0073] As further defined herein, the fungal strain selected from the Tricholomataceae family is preferably a fungal strain selected from Hypsizygus tesselatus and Clitocybe nuda.

[0074] Alternatively, the fungal strain selected from the Agaricomycetes may be a fungal strain selected from the order Auriculariales, more preferably a fungal strain selected from the family Auriculariaceae. Preferably, the fungal strain selected from the Auriculariaceae is Auricularia auricula-judae.

[0075] When the fungal strain is selected from the order Boletales, the fungal strain is preferably selected from the families Boletaceae and Sclerodermataceae. A fungal strain selected from the Boletaceae family is preferably Boletus edulis.

[0076] When the fungal strain is selected from the order Cantharellales, the fungal strain is preferably selected from the families Cantharellaceae and Hydnaceae. The fungal strain selected from Cantharellaceae may be Cantharellus cibarius. The fungal strain selected from Hydnaceae may be Hydnum repandum.

[0077] When the fungal strain is selected from the order Polyporales, the fungal strain is preferably selected from the families Ganodermataceae, Meripillaceae, Polyporaceae, and Sparassidaceae.

[0078] The fungal strain selected from the family Meripilaceae is preferably Grifola frondosa. The fungal strain selected from the family Polyporaceae may be from Polyporus umbellatus and Laetiporus sulphureus. The fungal strain selected from the family Sparassidaceae may be Sparassis crispa.

[0079] When the fungal strain is selected from the order Russulales, it may be selected from the families Bondarzewiaceae and Hericiaceae. Preferably, the fungal strain selected from Russulales is a fungal strain selected from Hericiaceae, preferably a fungal strain selected from Hericium erinaceus and Hericium coralloides. The fungal strain selected from Bondarzewiaceae may be Bondarzewia berkeleyi.

[0080] According to the present invention, the at least one fungal strain may be selected from the phylum Ascomycota. Preferably, the at least one fungal strain selected from Ascomycota may be a fungal strain selected from the subphylum Pezizomycotina.

[0081] The fungal strain selected from Pezizomycotina may be selected from the class Pezizomycetes. Preferably, the fungal strain selected from Pezizomycetes may be selected from the order Pezizales. Preferably, the fungal strain selected from Pezizales may be selected from the families Morchellaceae and Tuberaceae.

[0082] Preferably, the fungal strain selected from the Morchellaceae is Morchella esculenta, Morchella angusticeps, or Morchella deliciosa.

[0083] Preferably, the fungal strain selected from Tuberaceae is Tuber magnatum, T. estivum, T. uncinatum, T. indicum, T. rufum or T. melanosporum, more preferably T. melanosporum and T. magnatum.

[0084] Alternatively, the at least one fungal strain selected from Ascomycota may be a fungal strain selected from the class Sordariomycetes.

[0085] Preferably, the fungal strain selected from the Sordariomycetes may be a fungal strain selected from the order Hypocreales.

[0086] The fungal strain selected from the Hypocreales may be a fungal strain selected from the family Cordycipitaceae. The fungal strain selected from the Cordycipitaceae may be a fungal strain selected from Cordyceps militaris and Cordyceps sinensis.

[0087] Alternatively, the fungal strain selected from the Hypocreales may be a fungal strain, preferably selected from the family Nectriaceae. The fungal strain selected from Nectriaceae may be a Fusarium strain.

[0088] In another embodiment, the fungal strain selected from the Sordariomycetes may be a fungal strain selected from the family Sordariaceae. The fungal strain selected from the Sordariaceae may be a Neurospora strain.

[0089] In a preferred embodiment, the mycelium is not from the Sordoriomycetes, in particular not from the genus Neurospora, such as Neurospora crassa, or not from the genus Fusarium, such as Fusarium venenatum.

[0090] Preferably, the edible fibrous mycelium mass is selected from the group consisting of Basidiomycota, Ascomycota, Pezizomycotina, Agaromycotina, Pezizomycetes, Agaricomycetes, Sordariomycetes, Pezizales, Boletales, Cantharellales, Agaricales, Polyporales, Russulales, Auriculariales, Hypocreales, Morchellaceae, Tuberaceae, Pleurotaceae, Agaricomyceae, Marasmiaceae, Cantharellaceae In some embodiments, the fungal species is selected from the family Mycobacterium cereum, ...

[0091] More preferably, the edible fibrous mycelium mass is selected from the group consisting of Basidiomycota, Ascomycota, Pezizomycotina, Agaromycotina, Agaricomycetes, Pezizales, Boletales, Cantharellales, Agaricales, Polyporales, Russulales, Auriculariales, Hypocreales, Morchellaceae, Tuberaceae, Pleurotaceae, Agaricaceae, Marasmiaceae, Cantharellaceae, Hydnaceae, B In some embodiments, the fungal strain is selected from the group consisting of Oletaceae, Meripillaceae, Polyporaceae, Strophariaceae, Lyophyllaceae, Tricholomataceae, Omphalotaceae, Physalacriaceae, Schizophyllaceae, Sclerodermataceae, Ganodermataceae, Sparassidaceae, Hericiaceae, Bondarzewiaceae, Cordycipitaceae, Auriculariaceae, and Fistulinacea.

[0092] Even more preferably, the mycelial mass is obtained from Pleurotus pulmonarius, Pleurotus ostreatus, Pleurotus florida, Pleurotus citrinopileatus, Pleurotus salmoneostramineus, Morchella esculenta, Morchella angusticeps or Morchella deliciosa.

[0093] Even more preferably, the mycelial mass is obtained from Pleurotus pulmonarius, Pleurotus florida, Pleurotus citrinopileatus, Pleurotus salmoneostramineus, Morchella esculenta, Morchella angusticeps or Morchella deliciosa.

[0094] Most preferably, the mycelial mass is obtained from Pleurotus pulmonarius or Morchella rufobrunnea.

[0095] In one preferred embodiment, the mycelial mass is obtained from Pleurotus pulmonarius. In another preferred embodiment, the mycelial mass is obtained from Morchella rufobrunnea. In one preferred embodiment, the mycelial biomass comprises Pleurotus pulmonarius and Morchella rufobrunnea.

[0096] Method for Producing the Edible Non-Animal Dairy Substitute Product of the Present Invention The present invention also relates to methods of making the edible non-animal dairy substitute products of the present invention.

[0097] In one embodiment, a method for producing an edible non-animal dairy substitute product comprises: a) homogenizing an edible fibrous mycelium mass with water, thereby obtaining an edible non-animal milk substitute product. Preferably, the edible fibrous mycelium mass is derived from submerged fermentation.

[0098] The mycelial mass can be used directly after fermentation or after adjusting the moisture content by pressing or (partial) drying. "Homogenizing the mycelial mass with water" means mixing the water component of the mycelial mass with the solid components to obtain a homogenous mass. The water component can be provided by the mycelium itself, e.g. if it is wet mycelium, and / or it can (further) comprise water added externally as necessary to obtain a moisture content similar to that of the dairy product to be replaced or of the raw materials used in the process of making the respective dairy product.

[0099] In another embodiment, a method for producing an edible non-animal dairy substitute product comprises: a) homogenizing an edible fibrous mycelium mass with water; b) heating the homogenized mixture to 25-95°C, preferably 50°C; c) optionally adding a texturizing agent such as agar, food starch, guar gum, locust bean gum, wheat gluten, cellulose or derivatives thereof to the heated homogenized mixture of step b) and stirring the resulting mixture; d) cooling the mixture to 20°C to 45°C; e) adding acid-forming bacteria, such as lactic acid bacteria cultures or enzymes with protein digesting properties; f) mixing the mixture obtained after step e), thereby obtaining an edible non-animal yogurt substitute product.

[0100] Preferably, the edible fibrous mycelium mass is derived from submerged fermentation.

[0101] The addition of a texturizing agent is an optional step depending on the moisture content of the homogenized mycelium mass obtained in step a): if the moisture content is similar to that of the substitute product to be produced, there is no need to add a texturizing agent to obtain texture.

[0102] In another embodiment, a method for producing an edible non-animal dairy substitute product comprises: a) homogenizing an edible fibrous mycelium mass with water; b) heating the homogenized mixture to 25-95°C, preferably 50°C; c) adding a fatty component based on edible plants, algae or fungi in an amount of up to 60% by weight, preferably up to 25% by weight, most preferably in the range of 1% to 5% by weight; d) homogenizing the mixture obtained after step c); g) cooling the mixture to 20°C to 45°C, preferably 25°C to 45°C, and most preferably 32°C to 37°C; h) adding acid-forming bacteria, in particular lactic acid bacteria cultures or enzymes with protein digesting properties; i) blending the resulting mixture, thereby obtaining an edible non-animal cheese substitute product, preferably after storage at 1-37° C. for 1-48 hours.

[0103] In a preferred embodiment, the product obtained by this method is an edible non-animal fresh cheese substitute product. It may also be an edible non-animal cheese substitute product selected from the group including edible non-animal substitute products for whey cheese, cream cheese, medium hard cheese, hard cheese, and soft mold cheese, which can be obtained without a conventional coagulation step if the moisture content of the homogenized mycelium mass is appropriately adjusted to be sufficiently low. The coagulation step of conventional cheese making is carried out to remove the excess water provided by the starting material, which is milk. By having a starting material, i.e. a homogenized mycelium mass, with a significantly lower moisture content compared to milk, these coagulation steps of conventional cheese making are not necessary.

[0104] Preferably, the edible fibrous mycelium mass is derived from submerged fermentation.

[0105] In another embodiment, a method for producing an edible non-animal dairy substitute product comprises: a) homogenizing an edible fibrous mycelium mass with water; b) heating the homogenized mixture to 25-95°C, preferably 50°C; c) adding a fatty component based on edible plants, algae or fungi in an amount of up to 60% by weight, preferably up to 25% by weight, most preferably in the range of 1% to 5% by weight; d) homogenizing the mixture obtained after step c); f) cooling the mixture to 20°C to 45°C, preferably 25°C to 45°C, and most preferably 32°C to 37°C; g) adding acid-forming bacteria, in particular lactic acid bacteria cultures or enzymes with protein digesting properties; h) mixing the mixture obtained after step g); i) coagulating the mixture obtained after step h) by adding a coagulant to obtain a coagulated mixture of solids and liquids; j) allowing the mixture obtained after step i) to settle; k) separating the solidified solid from the liquid; l) storing the solidified solid; Thereby, an edible non-animal cheese substitute product is obtained, selected from the group consisting of edible non-animal substitute products for whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese.

[0106] Preferably, the edible fibrous mycelium mass is derived from submerged fermentation.

[0107] The method for producing an edible non-animal fresh cheese or cheese substitute product may further comprise step e) of adding a plant-based emulsifier such as lecithin, mono- and diglycerides, glycerides, monoglyceride derivatives, or fatty acid derivatives before cooling the mixture. The advantage provided by the mycelial mass of the present invention and the production method of the present invention is that it is not necessary to add other inorganic salts such as calcium chloride or calcium acetate to the mixture to reach the calcium content desired in the dairy substitute product, since the mycelial mass itself already provides the required amount of calcium.

[0108] In the process for producing an edible non-animal dairy substitute product for whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese, the coagulating agent is preferably a composition containing an inorganic or organic acid, such as lemon juice, or a non-animal based rennet that includes a mixture of enzymes derived from plants, bacteria, or yeast.

[0109] In the process for producing an edible non-animal dairy substitute product for fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese, the edible plant based fat component is preferably selected from coconut oil, sunflower oil, rapeseed oil, palm oil, cottonseed oil, olive oil, canola oil, algae oil, or oleaginous yeast derived oil.

[0110] The present invention also relates to the use of the edible fibrous mycelium mass for producing an edible non-animal dairy substitute product, wherein the edible non-animal dairy substitute product is selected from products that replace milk, yogurt, fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese.

[0111] The edible non-animal dairy substitute products of the present invention and methods of making the edible non-animal dairy substitute products of the present invention are further illustrated by the following examples. EXAMPLES

[0112] Example 1 - Analytical Method The products of the present invention were analyzed for their composition. Standard analytical methods were used to determine the content of the composition.

[0113] Protein content according to DIN EN ISO 16634-1, 2009-07, (N * 6.25) Determined in accordance with DUMAS.

[0114] The fat content was determined according to Weibull-Stoldt.

[0115] Fiber content was determined according to the enzymatic gravimetric method ASU L 00.00-18.

[0116] Carbohydrate content was determined by HPLC according to SOP M 2569.

[0117] The calorific value was calculated as known in the art.

[0118] Calcium, magnesium, iron, zinc, manganese, and phosphorus contents were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) following standard operating procedures.

[0119] The content of vitamins B1, B2 and B6 was determined by HPLC E / FL according to DIN EN 14122.

[0120] Vitamin B3 (niacin) content was determined microbiologically according to AOAC 944.13.

[0121] Vitamin B5 (pantothenic acid) content was determined microbiologically according to AOAC 945.74.

[0122] Vitamin B7 (biotin) content was determined microbiologically according to SOP m 655 (L. plantarium).

[0123] The vitamin B9 (folic acid) content was determined according to DIN EN 14131:2003.

[0124] The contents of the amino acids alanine, asparagine, aspartate, cysteine ​​+ cystine, glutamate, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, valine, tryptophan, tyrosine, and ornithine were determined by LC-MS / MS according to SOP M 3123.

[0125] Example 2 - Edible mycelium mass Two batches of mycelium mass and water were prepared as follows as a base for the production of an edible non-animal dairy substitute product.

[0126] The mycelium grown by submerged fermentation is harvested by filtration on cheesecloth (MilkyWay) to obtain 642 g (batch 1) and 550 g (batch 2). After mechanically draining the supernatant by pressure, the filter cake containing the mycelium is washed with tap water in a volume 2-3 times the volume of the removed supernatant and squeezed again. This procedure is repeated twice.

[0127] For application, the mycelium is used directly after squeezing.

[0128] For each batch 1 and batch 2 analysis, 200 g of mycelium are frozen at -80 °C and dried using a freeze dryer from Zirbus technology GmbH (Bad Grund) for chemical analysis.

[0129] Batch 1 After pressing, batch 1 had a dry matter content of 6.09%.

[0130] After freeze-drying, batch 1 contained 92.85% dry mass mycelium and 7.15% water.

[0131] Batch 1 had the following composition based on 100% dry weight:

[0132] [Table 1]

[0133] Batch 2 After pressing, batch 2 had a dry matter content of 9.89%.

[0134] After freeze-drying, batch 2 contained 95.60% dry mass mycelium and 4.4% water.

[0135] Batch 2 had the following composition calculated on 100% dry weight:

[0136] [Table 2]

[0137] The amino acid content of batch 2 had the following composition:

[0138] [Table 3]

[0139] The relatively high amount of glutamic acid in the mycelium can provide umami flavor to the edible non-animal dairy substitute product.

[0140] Example 3 - Edible non-animal milk substitute product An edible non-animal milk replacer product was produced using the edible mycelium mass of batch 2 after expression (see above).

[0141] 95g of edible fiber mycelium mass was homogenized with 20ml of water in a kitchen blender. An edible non-animal milk substitute product was obtained. The liquid has a white opalescent color, a neutral taste and a pleasant fruity odor.

[0142] The contents of the edible non-animal milk substitute products are listed in Table 4 below.

[0143] [Table 4]

[0144] Example 4 - Edible non-animal yogurt substitute product 95 g of mycelium mass from batch 2 was homogenized in a kitchen blender with 200 ml of water. After heating to 95°C, it was mixed with 5 g of agar-agar (Agartine, Ruf GmbH) and 10 g of sugar and stirred continuously for 2 minutes. After cooling to 45°C, 0.2 g of lactic acid bacteria culture (MilkySky GmbH) was mixed under stirring. At room temperature, the liquid was placed in a jar and left at 4°C for 48 hours.

[0145] The product has a white-cream color with a smooth surface. It has a neutral slightly acidic taste without off-flavors and a pleasant acidic odor.

[0146] The content of the edible non-dairy yogurt substitute product contributed by the mycelium is listed in Table 5 below.

[0147] [Table 5]

[0148] Example 5 - Edible non-animal cheddar-type cheese substitute product A cheddar-type cheese was produced containing only mycelium mass as the protein component and an edible fat such as palm or sunflower along with a texturizing agent.

[0149] 95 g of mycelium mass from batch 2 was homogenized in a kitchen blender with 25 g of water, to which 20 g of natural coconut oil (Rapunzel GmbH), 2 tablespoons of chilli powder (Metro AG), 2 g of salt and 0.3 g of black pepper were added and mixed again.

[0150] 10 g of Agar-Agar (Agartine, Ruf GmbH) is mixed in 100 ml of water, heated to boiling and stirred continuously for 2 minutes. The liquid is then added to a kitchen blender, mixed for 45 seconds and poured into a forming container. Leave to cool to room temperature for 2 hours. The hardening process is continued for another 12 hours at 7°C.

[0151] The result is a sliceable cheddar-type cheese with a slightly spicy umami flavor and good mouthfeel.

[0152] The contents of the edible non-dairy Cheddar cheese substitutes derived from mycelium are listed in Table 6 below.

[0153] [Table 6]

[0154] Example 6 - Edible non-animal fresh cheese substitute product Five different samples were prepared from cashew nuts as a reference sample or from the mycelium of Pleurotus pulmonarius.

[0155] 1. Cashews 40g cashew nuts were soaked for 10 hours, the water removed and 0.3g salt added, 10ml water was added back in and the nuts were minced in a standard mixer for 2 minutes to produce a smooth mass.

[0156] 2. Pleurotus pulmonarius mycelium 80g of the mycelium of batch 2 was homogenized by adding 20g of water as described in patent GB2137226A. A: Reference sample: 25g of the cashew nut mix from 1. was added with ½ teaspoon of vegan lactic acid bacteria culture (grain-based Rejuvelac enzyme) and stirred for 1 minute. B: To 25 g of the above cashew nut mix from 1., ½ teaspoon of vegan lactic acid bacteria culture (equivalent to Rejuvelac, MilkySky GmbH) and 25 g of homogenized mycelium from 2. were added and the whole mixture was stirred for 1 minute. C: To 25 g of homogenized mycelium from 2., ½ teaspoon of vegan lactic acid bacteria culture (equivalent to Rejuvelac, MilkySky GmbH) was added and the whole mixture was stirred for 1 min. D: To 25 g of homogenized mycelium from 2., 0.3 g of ME vegan lactic acid bacteria culture (MilkySky GmbH) was added and the whole mixture was stirred at 32°C for 45 min. E: To 25 g of homogenized mycelium from 2. 0.3 g of ME vegan lactobacillus culture (MilkySky GmbH) and 5 g of coconut oil were added and the whole mixture was stirred for 45 min at 32°C.

[0157] The samples were left at 7°C for 12 hours and then tasted. A: Nutty, yeasty taste - no impression of fresh cheese. B: Less yeasty than A, slightly sour, and without a strong aroma. C: Strong acidity and less yeast character than B - good mouthfeel but lacking body. D: Very sour, with a dairy aroma and no yeast aroma, more similar to fresh cheese made from cow's milk than A-C. E:D - Less sour and more mild dairy taste than the best rated sample, similar to the taste of fresh cheese.

[0158] The content of edible non-dairy fresh type cheese substitute products from samples C to E from the mycelium is listed in Table 7 below.

[0159] [Table 7]

[0160] Example 7 - Preparation of a homogenous aqueous solution of mycelium for cheese making followed by traditional cheese processing to obtain edible substitute products for whey cheese, cream cheese, medium-hard cheese, hard cheese, and cheddar. 100 g of batch 2 mycelium is homogenized with 200 ml of water. The mixture is warmed to 50°C and 15 g of coconut oil (Rapunzel) and 1 drop of lecithin (Cosmothek GmbH, Germany) are added and mixed uniformly. When the mixture reaches 37°C, the heating is stopped. 0.2 g of ME vegan lactobacillus culture (MilkySky GmbH) is added and mixed thoroughly. A: In one variation, 30ml of lemon juice is added to the mixture and gently stirred to coagulate the "milk". B: In another variation, 25 drops of commercial vegetarian rennet (MilkySky GmbH) are added to the mixture and stirred.

[0161] In both variants, the mixture is removed from the heat and left undisturbed for 3 hours. The resulting mixture is then cut with a knife into 0.5 x 1 cm squares and left to rest for another 30 minutes. After careful stirring for another 30 minutes, the coagulated solid is carefully transferred to cheesecloth placed in a perforated beaker. After 20 minutes, when no more liquid flows out of the beaker, gentle pressure is applied. After leaving for 10 minutes, this is repeated once more. The whey cheese substitute, which has an appearance similar to ricotta, is then stored at 7°C for 3 hours.

[0162] The edible non-animal cheese substitute product has a cuttable granular structure and a mild dairy-like taste.

[0163] The contents of the edible non-dairy coagulated ricotta-like substitute products are listed in Table 8 below.

[0164] [Table 8]

[0165] Example 8 - Preparation of a homogenous aqueous solution of mycelium for cheese making followed by traditional cheese processing to obtain edible substitute products for whey cheese, cream cheese, medium-hard cheese, hard cheese, and cheddar. 68 g of Pleurotus pulmonarius mycelium from batch 1 is homogenized in a thermomixer with 210 ml of water, 10.2 g of coconut oil and 1 g of lecithin at maximum speed for 25 minutes.

[0166] To this homogenous mixture, 0.05g TME culture vegan (MilkySky GmbH) and 0.05g Penicillium candidum are added and left at 4°C for 12 hours. The mixture is then heated to 35°C, 0.05g vegan lactic acid bacteria are added and the mixture is maintained at 35°C for 60 minutes. 0.2ml vegetarian rennet (MilkySky GmbH) dissolved in 5ml water is added. After coagulation, cooling to 20°C and leaving for a further 90 minutes, the curd is separated from the whey through cheesecloth and gently pressed with a plastic lid. After 2 hours and turning the curd block several times, a very small amount of whey falls off.

[0167] The preformed cheese is left for a further 12 hours at 4° C. and then gently salted with 1 g of salt on all sides. It is then laid out on a plastic mat and kept for maturation in a growth box (MilkySky GmbH) at 18° C. for 12 days. The cheese is turned over every 2 days.

[0168] After ripening, the cheese has a creamy structure similar to that of milk-derived Camembert with a pale white colour, free of mould and a good mouthfeel.

[0169] The contents of the mycelium-derived edible non-dairy coagulated Camembert cheese substitute product (medium hard cheese) are listed in Table 9 below.

[0170] [Table 9]

[0171] Further examples and / or embodiments of the present invention are disclosed in the following numbered paragraphs. 1. a) edible fibrous mycelium mass in the range of % by weight to 99% by weight; b) up to 99% by weight of water; and 2. The edible non-animal dairy substitute product according to item 1, wherein the edible fibrous mycelium mass is derived from submerged fermentation. 3. The edible non-animal dairy product substitute according to item 1 or 2, wherein the fibrous mycelium mass has a protein content of 10% by weight to 60% by weight, preferably 20% by weight to 50% by weight, and most preferably 25% by weight to 35% by weight of the dry mass of the fibrous mycelium mass. 4. The edible non-animal dairy product substitute contains fibrous mycelium mass in the range of 20% by weight to 95% by weight, preferably in the range of 65% by weight to 90% by weight, and / or the phosphorus content of the edible non-animal dairy product substitute is 40 to 500 mg per 100 g weight of the edible non-animal dairy product substitute, preferably 60 to 250 mg per 100 g weight of the edible non-animal dairy product substitute, and / or the calcium content of the edible non-animal dairy product substitute is 40 to 500 mg per 100 g weight of the edible non-animal dairy product substitute, preferably 60 to 250 mg per 100 g weight of the edible non-animal dairy product substitute. and / or the zinc content of the edible non-animal dairy substitute product is 0.5 to 5 mg per 100 g weight of the edible non-animal dairy substitute product, preferably 0.3 to 4 mg per 100 g weight of the edible non-animal dairy substitute product. 5. The edible non-animal dairy substitute product according to any one of items 1 to 4, further comprising a texturizing agent such as agar, edible starch, guar gum, locust bean gum, wheat gluten, cellulose or derivatives thereof, a coloring agent, and / or a flavoring agent such as salt, extracts and / or spices. 6. The edible non-animal dairy substitute product according to any one of items 1 to 5, further comprising a fat component based on an edible plant or algae, a fat component derived from a fungus or yeast, in an amount of up to 60% by weight, preferably up to 25% by weight, most preferably in the range of 1% to 5% by weight. 7. The edible non-animal dairy substitute product according to item 6, wherein the edible plant-based fat component is selected from coconut oil, sunflower oil, rapeseed oil, palm oil, cottonseed oil, olive oil, canola oil, algae oil, or oil derived from oleaginous yeast. 8. The edible non-animal dairy substitute product according to any one of items 1 to 7, selected from products that replace milk, yogurt, fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese. 9. A method for producing an edible non-animal dairy substitute product, comprising: a) homogenizing an edible fibrous mycelium mass, optionally resulting from submerged fermentation, with water; Thereby, an edible non-animal milk substitute product is obtained. 10. b) heating the homogenized mixture to 25-95°C, preferably 50°C; c) optionally adding a texturizing agent such as agar, food starch, guar gum, locust bean gum, wheat gluten, cellulose or derivatives thereof to the heated homogenized mixture of step b) and stirring the resulting mixture; d) cooling the mixture to 20°C to 45°C; e) adding acid-forming bacteria, such as lactic acid bacteria cultures or enzymes with protein digesting properties; f) mixing the mixture obtained after step e), The method according to item 9, thereby obtaining an edible non-animal yogurt substitute product. 11. b) heating the homogenized mixture to 25-95°C, preferably 50°C; c) adding a fatty component based on edible plants, algae or fungi in an amount of up to 60% by weight, preferably up to 25% by weight, most preferably in the range of 1% to 5% by weight; d) homogenizing the mixture obtained after step c); e) optionally adding a vegetable-based emulsifier such as lecithin, mono- and diglycerides, glycerides, monoglyceride derivatives, or fatty acid derivatives; f) cooling the mixture to 20°C to 45°C, preferably 25°C to 45°C, and most preferably 32°C to 37°C; g) adding acid-forming bacteria, in particular lactic acid bacteria cultures or enzymes with protein digesting properties; h) mixing the mixture obtained after step g), The method according to item 9, thereby obtaining an edible non-animal cheese substitute product, e.g. a fresh cheese substitute product, preferably after storage at 1 to 37°C for 1 to 48 hours. 12. i) coagulating the mixture obtained after step h) of claim 11 by adding a coagulant to obtain a coagulated solid and liquid mixture; j) allowing the mixture obtained after step i) to settle; k) separating the solidified solid from the liquid; l) storing the solidified solid; Item 12. The method according to item 11, thereby obtaining an edible non-animal cheese substitute product selected from the group consisting of edible non-animal substitute products for whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese. 13. The method according to claim 12, wherein the coagulant is a composition comprising an inorganic or organic acid, such as lemon juice, or a non-animal-based rennet comprising a mixture of enzymes derived from plants, bacteria or yeasts. 14. The method according to any one of items 11 to 13, wherein the edible plant-based fat component is selected from coconut oil, sunflower oil, rapeseed oil, palm oil, cottonseed oil, olive oil, canola oil, algae oil, or oleaginous yeast-derived oil. 15. Use of an edible fibrous mycelium mass for producing an edible non-animal dairy substitute product, wherein said edible non-animal dairy substitute product is selected from products replacing milk, yogurt, fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese. 16. The above edible fibrous mycelium includes Basidiomycota, Ascomycota, Pezizomycotina, Agaromycotina, Pezizomycetes, Agaricomycetes, Sordariomycetes, Pezizales, Boletales, Cantharellales, Agaricales, Polyporales, Russulales, Auriculariales, Hypocreales, Morchellaceae, Tuberaceae, Pleurotaceae, Agaricaceae, Marasmiaceae, Cantharellaceae, Hydnaceae, and preferably, the mycelium is obtained from at least one fungal strain selected from the group consisting of Boletaceae, Meripillaceae, Polyporaceae, Strophariaceae, Lyophyllaceae, Tricholomataceae, Omphalotaceae, Physalacriaceae, Schizophyllaceae, Sclerodermataceae, Ganodermataceae, Sparassidaceae, Hericiaceae, Bondarzewiaceae, Cordycipitaceae, Auriculariaceae, and Fistulinacea. 16. An edible non-animal dairy substitute product according to any one of items 1 to 8, which is obtained from the mycelium of Pleurotus pulmonarius, Pleurotus ostreatus, Pleurotus florida, Pleurotus citrinopileatus, Pleurotus salmoneostramineus, Morchella esculenta, Morchella angusticeps, or Morchella deliciosa; or a method according to any one of items 9 to 14, or a use according to item 15.

Claims

1. 1. An edible non-animal dairy substitute product comprising: a) edible fibrous mycelium mass in the range of 1% by weight to 99% by weight; b) up to 99% by weight of water; An edible non-animal dairy substitute product, wherein said edible fibrous mycelium has an insoluble fiber content of at least 39% w / w.

2. 2. The edible non-animal dairy substitute product of claim 1, wherein the edible fibrous mycelium mass is derived from submerged fermentation.

3. 3. The edible non-animal dairy substitute product according to claim 1 or 2, wherein the fibrous mycelium mass has a protein content of from 10% to 60% by weight.

4. 4. The edible non-animal dairy substitute product of claim 3, wherein said fibrous mycelium mass has a protein content of from 20% to 50% by weight of the dry mass of said fibrous mycelium mass.

5. 4. The edible non-animal dairy substitute product of claim 3, wherein said fibrous mycelium mass has a protein content of from 25% to 35% by weight of the dry mass of said fibrous mycelium mass.

6. 2. The edible non-animal dairy substitute product of claim 1 comprising in the range of 20% to 95% by weight of said fibrous mycelium mass.

7. 7. The edible non-animal dairy substitute product of claim 6, comprising in the range of 65% to 90% by weight of said fibrous mycelium mass.

8. 7. The edible non-animal dairy substitute product of claim 6, comprising in the range of 1% to 35% by weight of said fibrous mycelium mass.

9. 2. The edible non-animal dairy substitute product of claim 1, wherein the phosphorus content of said edible non-animal dairy substitute product is from 40 to 500 mg per 100 g weight of said edible non-animal dairy substitute product.

10. 10. The edible non-animal dairy substitute product of claim 9, wherein the phosphorus content of the edible non-animal dairy substitute product is from 60 to 250 mg per 100 g weight of the edible non-animal dairy substitute product.

11. 2. The edible non-animal dairy substitute product of claim 1, wherein the calcium content of said edible non-animal dairy substitute product is from 20 to 400 mg per 100 g weight of said edible non-animal dairy substitute product.

12. 12. The edible non-animal dairy substitute product of claim 11, wherein the calcium content of the edible non-animal dairy substitute product is from 25 to 400 mg per 100 g weight of the edible non-animal dairy substitute product.

13. 13. The edible non-animal dairy substitute product of claim 12, wherein the calcium content of the edible non-animal dairy substitute product is from 40 to 250 mg per 100 g weight of the edible non-animal dairy substitute product.

14. 2. The edible non-animal dairy substitute product of claim 1, wherein the zinc content of said edible non-animal dairy substitute product is from 0.5 to 5 mg per 100 g weight of said edible non-animal dairy substitute product.

15. 15. The edible non-animal dairy substitute product of claim 14, wherein the zinc content of the edible non-animal dairy substitute product is from 0.3 to 4 mg per 100 g weight of the edible non-animal dairy substitute product.

16. 2. The edible non-animal dairy substitute product of claim 1, further comprising a texturizing agent such as agar, food starch, guar gum, locust bean gum, wheat gluten, cellulose or derivatives thereof, a coloring agent, and / or a flavoring agent such as salt, extracts and / or spices.

17. 2. The edible non-animal dairy substitute product of claim 1 further comprising an edible plant or algae based fat component, a fungus or yeast derived fat component in an amount of up to 60% by weight, preferably up to 25% by weight, most preferably in the range of 1% to 5% by weight.

18. 18. The edible non-animal dairy substitute product of claim 17, wherein the edible plant based fat component is selected from coconut oil, sunflower oil, rapeseed oil, palm oil, cottonseed oil, olive oil, canola oil, algae oil, or oleaginous yeast derived oil.

19. 10. The edible non-animal dairy substitute product of claim 1 selected from products that replace milk, yogurt, fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese.

20. 2. The edible non-animal dairy substitute product of claim 1, wherein the edible fibrous mycelium has an insoluble fiber content of 39% w / w to 60% w / w, preferably 40% w / w to 55% w / w, 40% w / w to 50% w / w, for example about 45% w / w, at least 40%, at least 50%, or at least 60%.

21. 2. The edible non-animal dairy substitute product of claim 1, wherein the edible fibrous mycelium has a fat content of 1-5g per 100g of the mycelium, preferably 2-4g per 100g, or 2-3.5g per 100g.

22. 1. Edible fibrous mycelium derived from submerged fermentation having an insoluble fiber content of at least 39% w / w, preferably at least 40%, at least 50%, at least 60%, between 39% w / w and 60% w / w, between 40% w / w and 55% w / w, between 40% w / w and 50% w / w, or about 45% w / w.

23. 23. Edible fibrous mycelium according to claim 22, wherein the edible fibrous mycelium has a phosphorus content of at least 120 mg per 100 g weight, preferably at least 1000 mg per 100 g weight, more preferably at least 2000 mg per 100 g weight, for example 2131 mg per 100 g weight.

24. 23. Edible fibrous mycelium according to claim 22, wherein said edible fibrous mycelium has a calcium content of at least 80 mg per 100 g weight, preferably at least 1000 mg per 100 g weight, for example 1331 mg per 100 g weight.

25. 23. Edible fibrous mycelium according to claim 22, wherein the edible fibrous mycelium has a fat content of 1-5g per 100g of the mycelium, preferably 2-4g per 100g or 2-3.5g per 100g.

26. 1. A method for producing an edible non-animal dairy substitute product, comprising: a) homogenizing an edible fibrous mycelium mass, optionally derived from submerged fermentation, with water; Thereby, an edible non-animal milk substitute product is obtained.

27. b) heating the homogenized mixture to 25-95°C, preferably 50°C; c) optionally adding a texturizing agent such as agar, food starch, guar gum, locust bean gum, wheat gluten, cellulose or derivatives thereof to the heated homogenized mixture of step b) and stirring the resulting mixture; d) cooling the mixture to between 20°C and 45°C; e) adding acid-forming bacteria, such as lactic acid bacteria cultures or enzymes with protein digesting properties; f) mixing the mixture obtained after step e), 27. The method of claim 26, whereby an edible non-animal yogurt substitute product is obtained.

28. b) heating the homogenized mixture to 25-95°C, preferably 50°C; c) adding a fatty component based on edible plants, algae or fungi in an amount of up to 60% by weight, preferably up to 25% by weight, most preferably in the range of 1% to 5% by weight; d) homogenizing the mixture obtained after step c); e) optionally adding a plant-based emulsifier such as lecithin, mono- and diglycerides, glycerides, monoglyceride derivatives, or fatty acid derivatives; f) cooling the mixture to 20°C to 45°C, preferably 25°C to 45°C, and most preferably 32°C to 37°C; g) adding acid-forming bacteria, in particular lactic acid bacteria cultures, or enzymes with protein-digesting properties; h) mixing the mixture obtained after step g), The method according to claim 26, whereby an edible non-animal cheese substitute product, such as a fresh cheese substitute product, is obtained, preferably after storage at 1-37°C for 1-48 hours.

29. i) coagulating the mixture obtained after step h) according to claim 11 by adding a coagulating agent to obtain a coagulated solid and liquid mixture; j) allowing the mixture obtained after step i) to settle; k) separating the solidified solid from the liquid; l) storing the solidified solid; 29. The method of claim 28, thereby obtaining an edible non-animal cheese substitute product selected from the group consisting of edible non-animal substitute products for whey cheese, cream cheese, medium hard cheese, hard cheese, and soft molded cheese.

30. 30. The method of claim 29, wherein the coagulant is a composition comprising an inorganic or organic acid, such as lemon juice, or a non-animal based rennet comprising a mixture of enzymes derived from plants, bacteria or yeast.

31. 29. The method of claim 28, wherein the edible plant-based fat component is selected from coconut oil, sunflower oil, rapeseed oil, palm oil, cottonseed oil, olive oil, canola oil, algae oil, or oleaginous yeast-derived oil.

32. Use of the edible fibrous mycelium mass according to any one of claims 22 to 25 for producing an edible non-animal dairy substitute product, said edible non-animal dairy substitute product being selected from products replacing milk, yoghurt, fresh cheese, whey cheese, cream cheese, medium hard cheese, hard cheese and soft mould cheese.

33. The edible fibrous mycelium mass is selected from the group consisting of Basidiomycota, Ascomycota, Pezizomycotina, Agaromycotina, Pezizomycetes, Agaricomycetes, Sordariomycetes, Pezizales, Boletales, Cantharellales, Agaricales , Polyporales, Russulares, Auriculariales, Hypocreales, Morchellaceae, Tuberaceae, Pl. eurotaceae, Agaricaceae, Marasmiaceae, Cantharellaceae, Hydnaceae, Boletaceae, Meripi laceae, Polyporaceae, Strophariaceae, Lyophyllaceae, Tricholomataceae, Omphalotaceae e, Physalacriaceae, Schizophyllaceae, Sclerodermataceae, Ganodermataceae, Sparsidae 26. The edible non-animal dairy substitute product according to claim 1 or the edible fibrous mycelium mass according to any one of claims 22 to 25, obtained from at least one fungal strain selected from the group consisting of: Bacillus subtilis, Bacillus oryzae ...

34. The edible fibrous mycelium mass is selected from the group consisting of Basidiomycota, Ascomycota, Pezizomycotina, Agaromycotina, Pezizomycetes, Agaricomycetes, Sordariomycetes, Pezizales, Boletales, Cantharellales, Agari cales, Polyporales, Russulares, Auriculariales, Hypocreales, Morchellaceae, Tubera ceae, Pleurotaceae, Agaricaceae, Marasmiaceae, Cantharellaceae, Hydnaceae, Boletacee 33. The method of any one of claims 26 to 31 or the use of claim 32, wherein the fungal strain is obtained from at least one fungal strain selected from: Pseudomonas aeruginosa, ...

35. The edible non-animal dairy substitute product of claim 1, wherein the mycelium mass is obtained from a mycelium mass of Pleurotus pulmonarius, Pleurotus ostreatus, Pleurotus florida, Pleurotus citrinopileatus, Pleurotus salmoneostramineus, Morchella esculenta, Morchella angusticeps, Morchella deliciosa, or Morchella rufobrunnea; or the edible fibrous mycelium mass of any one of claims 22 to 25.

36. The method according to any one of claims 26 to 31, or the use according to claim 32, wherein the mycelium mass is obtained from a mycelium mass of Pleurotus pulmonarius, Pleurotus ostreatus, Pleurotus florida, Pleurotus citrinopileatus, Pleurotus salmoneostramineus, Morchella esculenta, Morchella angusticeps or Morchella deliciosa, or Morchella rufobrunnea.