Fermented food and method for producing the same

Abstract

The present disclosure relates to a method for preparing a fermented edible product having one or more properties selected from flavor, aroma, texture, cooking experience, appearance, nutritional value and / or dietary value, spoilage time, and / or carbon footprint enhanced or improved, including: a) providing one or more edible material components; b) subjecting the one or more edible material components to one or more preparation steps to form a fermentation substrate; c) contacting the fermentation substrate with one or more microorganisms under conditions that allow the microorganisms to colonize and grow on / in the fermentation substrate; and d) isolating the fermentation substrate and the one or more microorganisms to obtain an edible product.

Description

Technical Field

[0001] The present application relates to fermentable edible products having improved one or more quality characteristics of flavor, aroma, texture, cooking experience, appearance, nutritional value and / or dietary value, shelf life, and / or carbon footprint, and methods for producing such fermentable edible products.

Background Art

[0002] The practice of food fermentation and its diverse techniques can be traced back to ancient times and currently has spread to various food cultures around the world. To get an idea of the importance of using fermentation in the food and beverage industry, one only needs to consider the examples of beer, cheese, and yogurt. However, at present, the demand for plant-based foods is increasing. Moreover, consumers increasingly prioritize food choices that are compatible with climate and ecological sustainability, and in particular, emphasize the use of ingredients that would otherwise be classified as waste streams or are currently unsuitable for human diet or food production. There is a need to create high-quality food options based on plant origins that at the same time deliver the desired texture, flavor, nutrients, and other characteristics similar to meat. Additionally, it is preferable to use vegetable raw materials that originate, in part or in whole, from agricultural or industrial waste streams (upcycling). Existing technologies used for alternative meat are insufficient or unattractive because they rely on artificial additives and isolated proteins to achieve meat-like texture and flavor.

Summary of the Invention

[0003] The methods and edible products described herein provide improvements that address the drawbacks and limitations of existing approaches. By fermenting vegetable raw materials, these methods enable the creation of meat-like characteristics while at the same time providing excellent health and environmental benefits.

[0004] Accordingly, in a first aspect, the present disclosure provides a method for preparing a fermented edible product, optionally enhanced or improved in one or more properties selected from flavor, aroma, texture, cooking experience, appearance, nutritional value and / or dietary value, spoilage time, and / or carbon footprint, comprising: a) providing one or more edible material components; b) subjecting the one or more edible material components to one or more preparation steps to form a fermentation substrate; c) contacting the fermentation substrate with one or more microorganisms under conditions such that the microorganisms are able to colonize and grow on / in the fermentation substrate; and d) isolating the fermentation substrate and the one or more microorganisms to form an edible product.

[0005] In a further aspect, there is described herein a fermented edible product comprising one or more filamentous fungi or their mycelia and 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of sorghum, potato, red beet, broad bean, and white lupin seeds.

[0006] The drawings included herein are illustrative and have been simplified for clarity. They only show details essential for the understanding of the invention, and other details may have been omitted. The drawings and figures included herein depict the content described in this document.

Brief Description of the Drawings

[0007]

Figure 1

Modes for Carrying Out the Invention

[0008] Citation by reference All publications mentioned in this specification, in particular patents and patent applications, are incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference. In case of conflict between the terms in this specification and those in the incorporated references, the terms in this specification shall prevail and govern.

[0009] Detailed Description The features and advantages of the present invention will become readily apparent to those skilled in the art from the following detailed description of the embodiments and examples of the invention with reference to the drawings and figures included herein.

[0010] Definitions The percentages given herein as "%wt" indicate weight percentages. For example, the weight percentage of an edible material component is, in some embodiments, calculated as the percentage of the substance in the natural form of the material component, e.g., in a beet without the raw skin removed, while the weight percentage in other embodiments is calculated as the percentage of the substance in the material component treated, e.g., by peeling, cutting, drying, etc.

[0011] Methods A first aspect provided herein relates to a method for preparing a fermented edible product (food or feed) in which one or more properties selected from the group consisting of optionally flavor, aroma, texture, cooking experience, appearance, nutrition and / or value, spoilage time, and / or carbon footprint are enhanced or improved, comprising: a) providing one or more edible material components; b) subjecting the one or more edible material components to one or more preparation steps to form a fermentation substrate; c) contacting the fermentation substrate with one or more microorganisms under conditions such that the microorganisms can colonize and grow on / in the fermentation substrate; and d) isolating the fermentation substrate and the one or more microorganisms to obtain an edible product.

[0012] In another aspect provided herein, a method for preparing a fermentable edible product (food or feed) is provided, comprising: a) providing one or more edible material components; b) subjecting the one or more edible material components to one or more preparation steps to form a fermentation substrate; c) contacting the fermentation substrate with one or more microorganisms under conditions such that the microorganisms can colonize and grow on / in the fermentation substrate; and d) isolating the fermentation substrate and the one or more microorganisms to form an edible product.

[0013] The edible product is typically a food, pet food, or animal feed composition, particularly a food composition, because there are particularly high requirements for flavor, aroma, texture, cooking experience, appearance, nutritional value and / or dietary value, shelf life, and / or carbon footprint in foods for human consumption.

[0014] The one or more edible material components can be provided from any suitable source, but the method is particularly useful when the edible material components are sourced from industrial or agricultural waste streams that are not normally used or are not even suitable for human diet due to lack of appropriate properties. One example of such an edible material component is brewer's spent grain (BSG, typically barley or wheat), which is a cereal residue remaining after the cereal has been used, for example, in the brewing of beer or other beverages. BSG contains, among other things, the remaining starch, sugars, and fiber not consumed during the brewing process. However, BSG is not very attractive as a food ingredient for humans. Therefore, before the methods provided herein are used, BSG has typically been used for animal feed or incinerated for heat.

[0015] The selection of edible material components and microbial fermentation, whether separately or together, all affect the characteristics of the edible product, particularly flavor, aroma, texture, cooking experience, appearance, nutritional value and / or dietary value, spoilage time, and / or carbon footprint. Thus, in further embodiments, the edible material components can include one or more of the following: a) i) a dry component comprising starch that provides nutrients to one or more microorganisms and ii) fiber that provides nutritional value and / or dietary value to the edible product, wherein the dry component is capable of absorbing moisture from other edible material components; b) a high-moisture and high-starch component that binds other edible material components together and provides the formation of gelatinized starch that provides nutrients to one or more microorganisms and texture to the edible product; c) a component that provides minerals and vitamins for one or more microorganisms and provides a natural color to the edible product; d) a high-protein and low-moisture component that provides flavor and firmness and structure to the texture of the edible product; or e) a high-starch component that provides sustained nutrients to one or more microorganisms and provides softness to the texture of the edible product.

[0016] The selection of the material components can be based on the individual nutritional components of the material components and their combined quality as a growth medium for the fungal cultures used.

[0017] In some embodiments, the one or more edible material components include at least 2, such as at least 3, such as at least 4, such as at least 5 components selected from a dry component, a high-moisture and high-starch component, a component that provides minerals and vitamins, a high-protein and low-moisture component, and / or a high-starch component. In particular embodiments, the one or more edible material components include all 5 material components selected from a dry component, a high-moisture and high-starch component, a component that provides minerals and vitamins, a high-protein and low-moisture component, or a high-starch component.

[0018] In more specific embodiments, the edible material components are selected from cereal grains, root vegetables, and legumes, or combinations or extracts thereof have been proven to be particularly useful.

[0019] Cereal grains are very useful as dry components and are particularly cereals selected from corn (maize), rice, wheat, barley, sorghum, millet, rye, triticale, oats, and / or fonio. In some embodiments, the cereal grains are spent grain, brewers spent grain (BSG), from the fermentation of alcoholic beverages. More specifically, the use of rye as a cereal grain is particularly attractive. One or more edible material components preferably comprise 5%wt to 60%wt of cereal grains, such as 5%wt to 10%wt, such as 10%wt to 15%wt, such as 15%wt to 20%wt, such as 20%wt to 25%wt, such as 25%wt to 30%wt, such as 30%wt to 35%wt, such as 35%wt to 40%wt, such as 45%wt to 50%wt, such as 55%wt to 60%wt, optionally 19%wt to 21%wt of cereal grains, particularly rye.

[0020] Root vegetables are very useful as components that provide high moisture and high starch components and / or minerals and vitamins. Root vegetables can specifically be improved plant shoot vegetables, rhizome vegetables, or true root vegetables.

[0021] Examples of improved plant stems used as vegetables include: bulbous tubers (bulbo-tuber / bulbotuber), rhizomes or tubers. The bulbous tubers are preferably selected from the following: Amorphophallus konjac (konjac), Colocasia esculenta (taro), Eleocharis dulcis (water chestnut), Ensete spp. (enset), Nymphaea spp. (water lily), Pteridium esculentum, Cyrtosperma spp. (arrowhead or wapato), Typha spp., Xanthosoma spp. (malanga, cocoyam, tannia, yautia and other names), and / or Colocasia antiquorum (Japanese mountain yam or Japanese potato). The rhizomes are preferably selected from the following: Curcuma longa (turmeric), Pastinaca sativa (parsnip), Arthropodium spp. (rengarenga, vanilla lily, etc.), Canna spp. (canna), Cordyline fruticosa (ti), Maranta arundinacea (arrowroot), Nelumbo nucifera (lotus root), Typha spp. (cattail or bulrush), and / or Zingiber officinale (ginger, galangal).The tubers are preferably selected from the following: Apios americana (hogpotato or groundnut), Cyperus esculentus (tigernut or chufa), Dioscorea spp. (yam, ube), Dioscorea polystachya (Chinese yam or whitename), Helianthus tuberosus (Jerusalem artichoke or sunchoke), Hemerocallis spp. (daylily), Amphicarpaea bracteata (earthnutpea), Oxalis tuberosa (oca or New Zealand yam), Plectranthus edulis and P. esculentus (kembili, dazo, etc.), Solanum tuberosum (potato), Stachys affinis (Chinese artichoke or crosne), Tropaeolum tuberosum (mashua or anu), and / or Ullucus tuberosus (ulluku). In a preferred embodiment, the tuber is of the Solanum genus, particularly, the tubers of the Solanum tuberosum species (potato), such as the tubers of the Solanum tuberosum red-skinned potato.

[0022] The rhizomatous vegetable is preferably Zamia integrifolia (Florida arrowroot).

[0023] True root vegetables, in some embodiments, are selected from a taproot or a tuberous root. Tuberous root vegetables can be selected from the following: Amorphophallus galbra (yellow yam), Conopodium majus (pignut or earthnut), Dioscorea polystachya (long yam, Chinese yam, Korean yam, yam yam), Hornstedtia scottiana (native ginger), Ipomoea batatas (sweet potato), Ipomoea costata (dessert yam), Manihot esculenta (cassava or yuca or manioc), Mirabilis expansa (mauka or chago), Psoralea esculenta (breadroot, tip-sin, or prairie turnip), and / or Smallanthus sonchifolius (yacon). Taproot vegetables can be selected from the following: Arracacia xanthorrhiza (arracacha), Beta vulgaris (beet and mangelwurzel), Brassica spp. (kohlrabi, rutabaga, and turnip), Bunium persicum (black cumin), burdock (Arctium, Asteraceae), carrot (Daucus carota subsp. sativus), celeriac (Apium graveolens var. rapaceum), daikon - large East Asian white radish (Raphanus sativus var. longipinnatus), dandelion (Taraxacum) spp., and / or Lepidium meyenii (maca). Preferably the taproot vegetable is Beta vulgaris, optionally a subspecies of vulgaris, particularly B. vulgaris var. conditiva (red beet).

[0024] In some embodiments of the methods described, one or more edible material components are 5% wt to 60% wt root vegetables, such as 5% wt to 10% wt, such as 10% wt to 15% wt, such as 15% wt to 20% wt, such as 20% wt to 25% wt, such as 25% wt to 30% wt, such as 30% wt to 35% wt, such as 35% wt to 40% wt, such as 45% wt to 50% wt, such as 55% wt to 60% wt, 20% wt to 60% wt root vegetables, optionally including 38% wt to 42% wt. In some embodiments, one or more edible material components include 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt Solanum tuberosum. In additional or other embodiments, one or more edible material components can optionally include 15% wt to 25% wt, optionally 19% wt to 21% wt B. vulgaris var. conditiva. In yet another embodiment, one or more edible material components include 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt Solanum tuberosum, and 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt B. vulgaris var. conditiva.

[0025] Leguminous plants are very useful as high-protein and low-moisture components and / or high-starch components, providing sustainable nutrients to one or more microorganisms and providing tenderness to the texture of edible products. Useful leguminous plants include the genera Phaseolus, Pisum, Vigna, Cicer, Lens, Arachis, Glycine, Macrotyloma, Mucuna, Lupinus, Cicer, Pachyrhizus, Psophocarpus, Vigna, Phaseolus, Trifolium, Medicago, Melilotus, and / or Tamarindus, and can be selected therefrom.

[0026] In certain embodiments, - The Phaseolus bean is selected from species P. vulgaris (kidney bean, pinto bean, white navy bean, black bean, borlotti bean), P. lunatus (lima bean), P. coccineus (runner bean, flat bean), and / or P. acutifolius (tepary bean)); - The pisum bean is selected from the pea (green pea, white pea, yellow pea, field pea, sugar snap pea, snow pea, snap pea); - The mung bean is selected from mung bean (mung bean), V. mungo (urad bean), mung bean (cowpea, yardlong bean, hyacinth bean), V. aconitifolia (moth bean), and / or V. angularis (adzuki bean); - The chickpea bean is selected from C. cajan (pigeon pea); - The lentil bean is selected from L. culinaris (lentil, red lentil, green lentil, puree lentil); - The fava bean is selected from C. arietinum (fava bean, garbanzo bean); - The broad bean is selected from V. faba (broad bean, fava bean), V. ervilia (bitter vetch), and / or V. gigantea (horse bean); - The peanut bean is selected from A. hypogaea (peanut); - The soybean bean is selected from G. max (soybean); - The horsegram bean is selected from M. uniflorus (horsegram); - The mucuna bean is selected from M. pruriens (velvet bean); - The lupinus bean is selected from white lupin (white lupin, sweet lupin), L. mutabilis (tarwi / zasshoku nobori fujii), L. hirsutus and / or L. angustifolius; - The carob bean is selected from C. siliqua (carob bean); - The canavalia bean is selected from C. gladiata (jack bean), and / or C. ensiformis (sword bean); - The quasipinto bean is selected from C. tetragonoloba (guar bean); - The hyacinth bean is selected from L. purpureus (hyacinth bean, lablab bean); - The winged bean is selected from P. tetragonolobus (winged bean); - The butterfly pea is selected from C. ternatea (butterfly pea); - The lentil bean is selected from L. sativus (grasspea) and / or L. tuberosus (tuberous pea); - The trifolium bean is selected from T. repens (white clover), and / or T. pratense (red clover); - The medicago bean is selected from M. sativa (alfalfa); - The melilotus bean is selected from M. officinalis (sweet clover); and / or - The tamarind bean is selected from T. indica (tamarind).

[0027] One or more edible material components preferably can contain legumes in an amount of 5% wt to 60% wt, for example 10% wt to 15% wt, for example 15% wt to 20% wt, for example 20% wt to 25% wt, for example 25% wt to 30% wt, for example 30% wt to 35% wt, for example 35% wt to 40% wt, for example 45% wt to 50% wt, for example 55% wt to 60% wt, optionally 38% wt to 42% wt. Additionally or alternatively, the legumes can contain protein in an amount of 5% wt to 60% wt, for example 10% wt to 15% wt, for example 15% wt to 20% wt, for example 20% wt to 25% wt, for example 25% wt to 30% wt, for example 30% wt to 35% wt, for example 35% wt to 40% wt, for example 45% wt to 50% wt, for example 55% wt to 60% wt. Additionally or alternatively, the legumes can contain starch in an amount of 5% wt to 60% wt, for example 10% wt to 15% wt, for example 15% wt to 20% wt, for example 20% wt to 25% wt, for example 25% wt to 30% wt, for example 30% wt to 35% wt, for example 35% wt to 40% wt, for example 45% wt to 50% wt, for example 55% wt to 60% wt. One or more edible material components can also contain at least two legumes, of which at least one legume contains a high level of protein, while at least one other legume contains a high level of starch. More specifically, the high-protein-level legume can contain protein in an amount of 5% wt to 60% wt, for example 10% wt to 15% wt, for example 15% wt to 20% wt, for example 20% wt to 25% wt, for example 25% wt to 30% wt, for example 30% wt to 35% wt, for example 35% wt to 40% wt, for example 45% wt to 50% wt, for example 55% wt to 60% wt, while the high-starch-level legume can contain protein in an amount of 5% wt to 60% wt, for example 10% wt to 15% wt, for example 15% wt to 20% wt, for example 20% wt to 25% wt, for example 25% wt to 30% wt, for example 30% wt to 35% wt, for example 35% wt to 40% wt, for example 45% wt to 50% wt, for example 55% wt to 60% wt.In a preferred embodiment, the leguminous plant comprises pisum beans and / or lupinus beans, in particular pea beans and white lupin seeds, more particularly yellow split pea beans and sweet white lupin seeds. In a further useful embodiment, one or more edible material components comprise 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of yellow split pea beans. Alternatively, one or more edible material components comprise 15% wt to 25% wt, optionally 19% wt to 21% wt of sweet white lupin seeds. Furthermore, one or more edible material components comprise both 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of yellow split pea beans and 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of sweet white lupin seeds.

[0028] In a preferred embodiment, one or more edible material components comprise triticale, Solanum tuberosum, B. burglaris var. Conditiva, pea beans and white lupin seeds, more particularly 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of each of triticale, potatoes, red beets, pea beans and white lupin seeds.

[0029] For further improvement of the properties, the edible material component can also further comprise a plant extract, for example an extract of triticale, optionally an aqueous extract also known as oat milk. Additionally or alternatively, the extract can be an almond extract, optionally an aqueous extract of almonds also known as almond milk. Such an aqueous extract can preferably be a residue from the actual production of a plant extract, for example a press cake from such extract production.

[0030] Preparation of the Edible Material Component Before fermentation, the edible material components are optionally pretreated to improve the conditions for subsequent handling and / or fermentation. As disclosed herein, it has been found that the pretreatment of the material components significantly affects the effect of fermentation and the quality parameters of the fermentation products. In some embodiments, the pretreatment is mechanical and includes chopping, grinding, and / or cutting, while in other embodiments the pretreatment is thermal or chemical, especially before forming the fermentation substrate, such as heating, microwave treatment, boiling and / or steaming.

[0031] In some embodiments, the grains are milled or ground to a particle size having a maximum diagonal / diameter of 0.5 mm to 10 mm, such as 0.5 mm to 1 mm, such as 1 mm to 2 mm, such as 2 mm to 3 mm, such as 3 to 4 mm, such as 4 mm to 5 mm, such as 5 mm to 6 mm, such as 6 mm to 7 mm, such as 7 mm to 8 mm, such as 8 mm to 9 mm, such as 9 mm to 10 mm, optionally to an average particle size of 3.5 mm. In particular, when the grains are sorghum and / or BSG, the sorghum and / or BSG are pretreated by milling them to a size of 2 to 5 mm, optionally to particles in the range of 3 to 4 mm, and optionally to an average particle size of 3.5 mm before being formed into the fermentation substrate.

[0032] In other embodiments, one or more edible material components are pretreated by heat, such as by microwave treatment, boiling, or steaming, especially before forming the fermentation substrate, and in particular the starch component is gelatinized. For the fermentation products described herein, steaming is particularly useful because it provides some water for gelatinization while the amount of water in the pre-fermentation substrate is still controlled. Steaming leads to more accurate cooking, while boiling, for example, would remove nutrients and increase the water content in the substrate.

[0033] More specifically, tuberous roots such as potatoes or other high-starch containing material components can be pre-treated, conveniently by heat treatment, so that the starch granules are exposed to the fermenting microorganisms and the starch is completely or partially gelatinized by methods such as microwave treatment, boiling, or steaming. If the material components include both cereals and root vegetables, particularly rye and potatoes, they can also be co-ground, optionally to the extent that no visible chunks of root vegetables can be observed, before forming the fermentation substrate. In some embodiments, particularly when the cereal is rye and the root vegetable is a potato, the edible material component comprises co-ground cereals and root vegetables, preferably in a cereal:root vegetable ratio of 0.5:1 to 1:0.5, optionally 1:1. In some embodiments the cereal:root vegetable ratio is rye:potato.

[0034] In yet another embodiment of the pre-treatment, when the root vegetable is a taproot vegetable, such as Beta vulgaris, optionally a Beta vulgaris subspecies, particularly B. vulgaris var. conditiva (red beet), the taproot is pre-treated before forming the fermentation substrate by i) boiling and / or steaming the taproot, and ii) grinding the taproot. In this embodiment, the taproot is preferably ground to the average particle size of its longest diagonal / diameter as described above, preferably up to 1.7 mm to 2.8 mm.

[0035] In the method described herein, one or more edible material components include broad beans, which are pre-treated before forming the fermentation substrate by i) drying and splitting the broad beans, ii) subjecting the broad beans to microwave treatment, boiling, or steaming, and iii) grinding the broad beans to the average particle size as described above, preferably up to 1.7 - 2.8 mm.

[0036] When the edible material components include leguminous plants, these are also preferably pretreated before forming the fermentation substrate, the material components are gelatinized, released to the microorganisms, and undesirable components such as toxic and / or bitter compounds such as alkaloids are removed. This pretreatment preferably includes immersing the leguminous plants in an aqueous liquid, extracting the undesirable compounds, subjecting the leguminous plants to microwave treatment, boiling or steaming, and grinding the leguminous plants. For example, when the leguminous plants are derived from, for example, white lupin (sweet lupin), L. mutabilis (tarwi / Andean lupin), L. hirsutus and / or L. angustifolius, especially lupinus beans / seeds derived from white lupin; these can be conveniently immersed in pure water or salt water, and the toxic or bitter alkaloids are completely or partially extracted, and can be ground to the average particle size of the longest diagonal / diameter described above, preferably 1.7 mm to 2.8 mm.

[0037] In a further embodiment, the substrate is prepared in an equal mixture of 20% wt from red beet, potato, oatmeal, split pea, and lupinus bean. The red beet and potato are preferably peeled, cut, steamed, the oatmeal is preferably ground into powder, the split pea is preferably boiled, and the lupinus is preferably immersed (for example, at least 6 hours) to remove undesirable components before boiling. The red beet, potato, and lupinus are preferably blended separately to increase the surface area. The potato is preferably blended with the oatmeal powder in a 1:1 ratio (W / W) to reduce the adhesiveness.

[0038] Fermentation substrate In a preferred embodiment, the method described herein includes the step of forming the edible material components into a fermentation substrate, whether or not they are pretreated. This step preferably includes operations selected from further mechanical, ultrasonic and / or heat treatments, optionally as well as the addition of processing aids or other functional material components.

[0039] The mechanical steps include mixing of the material components, further grinding of the mixture, and / or shaping the mixture into a desired shape suitable for inoculation with microorganisms and the fermentation process. The heat treatment can also include additional steps such as microwave treatment, boiling, or steaming of the material component mixture, and procedures for sanitizing the formed substrate, such as pasteurization.

[0040] In some embodiments, the substrate forming step includes mixing the material components, optionally further grinding them to an average particle size with a longest diagonal / diameter of 50 μm to 500 μm, such as 50 μm to 100 μm, such as 100 μm to 150 μm, such as 150 μm to 200 μm, such as 200 μm to 250 μm, such as 250 μm to 300 μm, such as 300 μm to 350 μm, such as 350 μm to 400 μm, such as 400 μm to 450 μm, such as 450 μm to 500 μm, whether or not pre-treated. In other embodiments, the substrate forming step includes grinding the material components to an average particle size with a longest diagonal / diameter of 0.5 to 10 mm, such as 0.5 to 1 mm, such as 1 to 2 mm, such as 2 to 3 mm, such as 3 to 4 mm, such as 4 to 5 mm, such as 5 to 6 mm, such as 6 to 7 mm, such as 7 to 8 mm, such as 8 to 9 mm, such as 9 to 10 mm. Optionally, the substrate forming step includes pasteurizing the mixture before and / or after grinding. This approach is particularly useful when the material components include rye, potato, red beet, pea and white lupin bean.

[0041] Pasteurization of the substrate before inoculation and fermentation is important to avoid contamination of the substrate by microorganisms that may have a negative impact on the fermentation. Pasteurization of the substrate can typically be achieved by steaming at 120 °C for 30 minutes.

[0042] In important embodiments, the water content of the substrate is also adjusted prior to fermentation, in which case the best fermentation performance can be achieved with a water content of 25%wt to 50%wt, such as 25%wt to 30%wt, such as 30%wt to 35%wt, such as 35%wt to 36%wt, such as 36%wt to 38%wt, such as 38%wt to 39%wt, such as 39%wt to 41%wt, such as 41%wt to 43%wt, such as 43%wt to 45%wt, such as 45%wt to 50%wt.

[0043] Other important embodiments include those in which the substrate is divided and formed into many separate parts having a desired size and / or shape and then placed into containers optimized for subsequent fermentation and / or the end use of the fermentation product. Preferred part sizes are 25 g to 3000 g, such as 25 g to 50 g, such as 50 g to 100 g, such as 100 g to 200 g, such as 200 g to 300 g, such as 300 g to 400 g, such as 400 g to 500 g, such as 500 g to 750 g, such as 750 g to 1000 g, such as 1000 g to 1500 g, such as 1500 g to 2000 g, such as 2000 g to 2500 g, such as 2500 g to 3000 g. The parts are formed into a desired shape, such as granules, balls, blocks, sheets, or pastes, and then placed into containers useful for maintaining both the shape and the fermentation process. Such containers can have an open or closed design for optimal fermentation results and / or handling, and they may be manufactured from wood, plastic, metal, or composites thereof.

[0044] Microorganisms and Fermentation The methods described herein also include the step of contacting a fermentation substrate with one or more microorganisms under conditions that allow the microorganisms to colonize and grow on / in the fermentation substrate. Contacting includes any suitable method of introducing or inoculating the microorganisms onto or into the substrate, including mixing the microorganisms into the substrate or spraying or dusting them onto the surface of the substrate. The microorganisms can be added to the substrate as a lyophilized powder or as a pre-inoculation cell suspension, preferably in an amount of 0.25 g to 2 g of microorganisms per kilogram of substrate. In some embodiments, the substrate is inoculated with 0.01 g to 0.05 g of koji spores / kg of substrate, such as 0.02 g to 0.04 g, such as about 0.033 g of koji spores / kg of substrate.

[0045] The microorganisms used in the methods described herein are preferably GRAS (Generally Recognized as Safe) strains, which are particularly useful in that they require less safety research for the market approval of fermented edible products. Further, in some embodiments, the microorganisms are fungi, such as filamentous fungi or molds, optionally of the genus Aspergillus, optionally of the species Aspergillus oryzae or Aspergillus sojae. Other preferred molds include the genus Rhizopus, optionally of the species Rhizopus oligosporus. Useful subspecies of A. oryzae include A. oryzae "sweet koji" and A. oryzae "protein koji".

[0046] The substrate inoculated with the microorganism(s) is fermented at a temperature and humidity under conditions that allow the microorganism to colonize and grow on / within the fermentation substrate, preferably during a predetermined time interval, and an optimal improvement in characteristics is achieved. In a preferred embodiment, the fermentation time is selected from 20 hours to 90 hours, such as 20 hours to 30 hours, such as 30 hours to 40 hours, such as 40 hours to 50 hours, such as 50 hours to 60 hours, such as 60 hours to 70 hours, such as 70 hours to 80 hours, such as 80 hours to 90 hours. In a preferred embodiment, the fermentation temperature is selected from 10°C to 70°C, such as 10°C to 19°C, such as 19°C to 20°C, such as 20°C to 25°C, such as 25°C to 30°C, such as 30°C to 31°C, such as 31°C to 35°C, such as 35°C to 40°C, such as 40°C to 50°C, such as 50°C to 60°C, such as 60°C to 70°C. To stop the fermentation, the substrate and the microorganism are preferably cooled to preferably less than 10°C and then pasteurized at 90°C for 3 minutes so that the remaining microbial activity is heat inactivated.

[0047] During fermentation, additional water can be provided to maintain the water level, either completely or partially, at an optimal level for fermentation. However, the fermentation process may still consume water, and the fermented product may require rehydration to maintain attractive characteristics. Thus, in one embodiment, the fermented product is rehydrated by adding water to the product to reach a water content of 20%wt to 90%wt, such as 20%wt to 30%wt, such as 30%wt to 40%wt, such as 40%wt to 50%wt, such as 50%wt to 60%wt, such as 60%wt to 70%wt, such as 70%wt to 80%wt, such as 80%wt to 90%wt.

[0048] Parameter The methods described herein improve or enhance the fermented product in one or more characteristics selected from flavor, aroma, texture, cooking experience, appearance, nutritional and / or dietary value, spoilage time, and / or carbon footprint, compared to the parent unfermented product. Such characteristics are usually evaluated or determined by one or more panels of skilled and experienced food scientists and / or chefs when not directly quantifiable by analytical methods.

[0049] Improved flavor characteristics include an enhancement of selected characteristics, such as sourness, sweetness, bitterness, saltiness, umami, or combinations thereof, compared to the unfermented parent product. Improved aroma characteristics include an improvement or enhancement of the aroma of raw material components characterized by strong plant and bean aromas, while the fermented product exhibits milder aromas of toasted grains, sweet porridge, stone fruits, and mushrooms.

[0050] The improved texture characteristics include the improvement of characteristics selected from firmness, softness, adhesiveness, juiciness, chewiness, grittyness, or combinations thereof, compared to the parent unfermented product. The improved cooking characteristics include (a) the improvement of the browning characteristics (Maillard reaction) of the fermented edible product when roasted or fried, compared to when the parent unfermented product is roasted or fried, and / or (b) the improvement of the structure and integrity of the fermented product by the binding together of the microbial biomass with the edible material components, compared to the parent unfermented product. The improved visual characteristics include the improvement of the color of the fermented product compared to the color of the parent unfermented product. The improved nutritional characteristics include the improvement of the content and / or distribution of proteins, lipids, carbohydrates, fibers, vitamins, minerals, amino acids, or combinations thereof, compared to the parent unfermented product. Even further improved spoilage time includes the improvement of the shelf life of the fermented product. This applies to both ambient and refrigerated conditions, as well as packaged and unpackaged conditions, and is due to the control and competitive effects of the microorganism against other microbial fauna within the fermented product. The improved carbon footprint follows from the improved or extended spoilage time and is not only due to this, but also due to the inclusion of material components originating from industrial waste streams. This reduces or decreases the need and / or demand for novel (unused) agricultural products, and thus both fossil fuel consumption and land area utilization during crop cultivation are decreased and / or reduced.

[0051] Product The methods described herein produce unique edible products having improved properties. Additionally, as another aspect described herein, fermented edible products are provided, which are produced using the methods disclosed herein. The products preferably include one or more filamentous fungi or their mycelia, each of cereals, root vegetables, and legumes in an amount of 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt, and each of rye, potato, red beet, pea, and white lupin seeds in an amount of optionally 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt. In a further embodiment, the fermented edible product includes more than 5% wt of dietary fiber, such as 5% wt to 20% wt, such as 5% wt to 10% wt, such as 10% wt to 15% wt, such as 15% wt to 20% wt.

[0052] Examples The following non-limiting examples illustrate the methods and products of this disclosure.

[0053] Example 1 - Test on the Influence of Grain Material Components on the Texture and Aroma of Fermented Products To improve the properties of the fermented products, various grain preparations were tested to identify the dried components most suitable for fermentation.

[0054] Each sample was prepared by mixing the test cereal with mashed potato until a uniform and equivalent texture was achieved. The mixture was adjusted to a hydration level suitable for fungal growth during fermentation as shown in Table 1. After mixing the ingredients, each composition was mixed by sprinkling with 0.05% wt of freeze-dried Aspergillus oryzae / Aspergillus sojae available from a commercial vendor through a tea strainer. A 75-gram sample of each composition was placed in a 0122-mm plastic open gastrotray. The sample tray was then placed in an incubator with controlled temperature and humidity and incubated at 30 °C for 40 hours using 75% relative humidity. [Table 1]

[0055] Results / Conclusions The most promising results were observed in Sample 2 and Sample 10, which showed attractive characteristics from both the perspectives of flavor and texture. These characteristics included a toothsome, elastic texture similar to that of meat. Additionally, Samples 1 and 2 had a mild flavor, which could be easily customized in later steps, while Samples 5 and 6 had a stronger cereal or grain flavor but a very meaty, firm texture. Sample 10 had a different texture, being less meaty but still firm. Samples 5 and 6 had a firm bite but became mushy and collapsed. Sample 2 had small particles, some toothsome and bite, resulting in a longer chewing experience.

[0056] Example 2 - Test on the Influence of Legume Plant Material Components on Texture and Flavor / Aroma To improve the characteristics of the fermented product, various legume plants were tested to identify the most suitable legume plant for fermentation. The test material components were pretreated as follows: a) Rye was milled, sieved using a 3.5 mm hole size sieve, and then toasted at 90 °C for 3 minutes. b) Potatoes were placed in water, stored for 3 days, then peeled and cut into 3×3 cm cubes. The cubes were then steamed at 100 °C for 20 minutes and then blast-chilled to 5 °C. c) Rye and potatoes were then ground together. d) Beets were washed, peeled, stored in water for 3 days, then cut into 3×3 cm cubes, steamed at 100 °C for 40 minutes, and then ground to a particle size of less than 3 mm. e) Split peas were boiled in water for 24 minutes, drained, air-dried for 10 minutes, and then ground to a particle size of less than 3 mm. f) Lupinus beans were soaked in water overnight, repeatedly rinsed in water, then boiled in water for 40 minutes, drained, air-dried for 10 minutes, and then ground to a particle size of less than 3 mm.

[0057] The samples were prepared by mixing the material components according to Table 2. [Preparation method] After mixing the material components, each composition was mixed with freeze-dried Aspergillus oryzae / Aspergillus soja from a commercial vendor by sprinkling it with a tea strainer. 75 grams of each composition sample was placed in a 0122 mm plastic open gastrotray ( * Sample 258 was a large sample of 1501 grams). Then, the sample tray was placed in an incubator with controlled temperature and humidity and incubated at 30 °C for 43 hours at 75% relative humidity.

Table 2

[0058] Results / Conclusions After fermentation / incubation, all of the leguminous plants tested exhibited desirable texture characteristics to varying degrees. Some leguminous plants were softer and resulted in a more "moist bread" texture compared to others, giving a greater level of chewiness and elasticity. Sample 258 had a better texture than Samples 267, 268, 269, 270, 271, 272, and the split pea and lupinus mixture was shown to be an excellent combination of leguminous plants, as it provided the most favorable sensory acceptance results. The aroma varied even more dramatically among the leguminous plants tested, i.e., Sample 263 absorbed more water and had a slightly moist or cumin-like aroma - indicating the influence on the aroma / humidity of hydration.

[0059] Observation of selected samples: Sample 263 (contaminated): Aroma: Cumin, bathroom, mold, wet smell. Sample 261: Texture: Complete itchy texture, very soft, moist, and sticky / wet Aroma: Cumin aroma, sourness, desirable Maillard browning. Overall, the texture or flavor / aroma is not good, but golden beet is not excluded as a potential ingredient. Sample 264: Texture: Very soft texture, very moist, limited chewiness or toothfeel, moist bread texture Flavor / Aroma: Slight radish note, present bitterness, umami taste, raw bean and potato aroma, little conversion, lack of mycelium. Sample 267: Texture: Moist bread, no chewiness, little toothfeel, itchy Flavor / Aroma: Lack of umami, somewhat radishy, unpleasant

[0060] Example 3 - Microbial Influence Test on Flavor / Aroma Various microbial preparations were tested to identify the most suitable GRAS filamentous fungi or combination of microorganisms for fermentation and improving the characteristics of the fermentation products. BSG, potato, red beet, pea, and white lupin seeds were pretreated as follows:

[0061] The substrate was prepared by an equal mixture of 20 wt% of the ingredients from red beet, potato, BSG, split pea, and lupinus bean. The red beet and potato were peeled, cut, steamed, the BSG was ground to powder, the split pea was boiled, and the lupinus was soaked for at least 6 hours before boiling. The red beet, potato, and lupinus were then blended separately to increase the surface area. The potato was blended with the BSG powder at a 1:1 ratio (W / W) to reduce "stickiness". The ingredients were then mixed together in a tumbling drum to form the substrate, where it was pasteurized by steaming at 120 °C for 30 minutes before inoculation. After steaming, the substrate was cooled to below 35 °C. Samples of the substrate were taken out, inoculated with different microorganisms from commercial vendors (see Table 3), and incubated as in Example 2.

Table 3

[0062] Results / Conclusions After 24 hours, best growth was achieved in Samples 1 - 3. In Sample 6, a very pleasant, sweet aroma was produced and healthy fermentation was indicated, while in Sample 4, fermentation proceeded very slowly (no detectable aroma, low internal temperature).

[0063] Example 4 - Tests of Barley, Wheat, and Bulgur as Grains Various material component combinations of grains - barley, wheat, and bulgur were tested to identify the grains most suitable for improving fermentation and the characteristics of fermented products. The material components for the experiment were pretreated as follows (see also Figure 1): a) Potatoes were peeled, cut into 3 cm x 3 cm cubes, steamed in an oven for 15 minutes, then blast-chilled and placed in a refrigerator for later use. b) Red beets were peeled, cut into cubes, steamed in an oven for 45 minutes, then blast-chilled. As soon as they cooled, the red beets were transferred to a Robocoupe food processor and ground to a particle size of 1.7 - 2.8 mm. c) Peas were boiled for 10 minutes, cooled, air-dried, transferred to a Robocoupe food processor, and ground to a particle size of 1.7 - 2.8 mm. d) Lupinus seeds / beans were soaked in water overnight, boiled for 20 minutes, air-dried, transferred to a Robocoupe food processor, and ground to a particle size of 1.7 - 2.8 mm. e) Steel-cut barley was milled to an average particle size of 3.5 mm using a Hawos Billy 100 grinder. f) Wheat grains were milled to an average particle size of 3.5 mm using a Hawos Billy 100 grinder. g) Bulgur was milled to an average particle size of 3.5 mm using a Hawos Billy 100 grinder.

[0064] Furthermore, when mixing grains with potatoes, the grains and steamed potatoes were ground in a Robo Coupe food processor for 1 minute until the potato chunks disappeared and the agglomerates began to form. This pretreatment yielded the mixture in Table 4.

Table 4

[0065] The mixture was prepared in a stirring drum where it was pasteurized by steaming at 120°C for 30 minutes before inoculation. After steaming, the mixture was cooled to 35°C and then inoculated with 0.033 g of koji spores / kg of substrate and the stirring drum was stirred for 5 minutes. A 75-gram sample was taken and placed in a container. The container was placed in an incubator with controlled temperature and humidity and incubated at 30°C and 75% relative humidity for 43 hours.

[0066] Results / Conclusions: Of the seven mixtures, 1, 2, and 3 were the most successful from the perspective of texture. Durum wheat had a very favorable texture with excellent chewiness and toothfeel in both milled and unmilled forms. Mixture 3 (wheat) also had a high toothfeel and a meaty texture but had a more pronounced cereal aftertaste. All of the mixtures resulted in a successful incubation, but durum wheat and wheat were the most preferred from the perspectives of texture and flavor.

[0067] Example 5 - Material Component Combinations Various material component combinations were tested to identify the most suitable combinations for improving the characteristics of fermentation and fermented products. The material components for the experiment were pretreated as follows (see also Figure 1): a) BSG [type] available from a commercial brewery was dehydrated at 70°C for 48 hours, first ground with a Thermomixer, and then ground with a coffee grinder. b) The potatoes were peeled, cut into 3 cm × 3 cm cubes, steamed in an oven for 15 minutes, then blast-chilled, and then placed in a refrigerator for later use. c) The red beets were peeled, cut into cubes, steamed in an oven for 45 minutes, then blast-chilled. As soon as they cooled, the red beets were transferred to a Robocoupe food processor and ground to a particle size of 1.7 - 2.8 mm. d) The broad beans were boiled for 10 minutes, cooled, air-dried, transferred to a Robocoupe food processor, and ground to a particle size of 1.7 - 2.8 mm. e) The lupinus seeds / beans were soaked in water overnight, boiled for 20 minutes, air-dried, transferred to a Robocoupe food processor, and ground to a particle size of 1.7 - 2.8 mm. f) The steel-cut oats were milled to an average particle size of 3.5 mm using a Hawos Billy 100 grinder. g) The oat grains were milled to an average particle size of 3.5 mm using a Hawos Billy 100 grinder. h) The dry wheat bread flour was purchased from the market. i) The dry rye bread flour was purchased from the market and further dried to 25% moisture.

[0068] Furthermore, when the grains were mixed with the potatoes, the grains and the steamed potatoes were ground in a Robocoupe food processor for 1 minute until the potato chunks disappeared and the agglomerates began to form. This pretreatment yielded the mixture in Table 5.

Table 5

[0069] The mixture was prepared in a mixing drum where it was pasteurized by steaming at 120°C for 30 minutes prior to inoculation. After steaming, the mixture was cooled to 35°C and then inoculated with A. oryzae from a commercial vendor. The mixing drum was agitated for 5 minutes, samples were withdrawn according to Table 5 and placed into containers. The containers were placed in an incubator with controlled temperature and humidity and incubated at 30°C and 75% relative humidity for 43 hours.

[0070] Results / Conclusions Both spelt and wheat have proven to provide exceptional results with excellent chewiness, tooth feel, and a mild aroma - spelt was preferred as the grain kernel. Wheat bread flour also provided a very delicate texture which was softer and less toothsome, somewhat similar to the texture of chicken, while wheat and spelt were similar to a more ground beef texture. Rye bread flour was much slower to ferment, had less distinct mycelium, resulting in a lack of texture intensity. The acidity of rye bread flour was thought to inhibit fungal growth.

[0071] Example 6 - Effect of Substrate Density on Quality Characteristics The main objective of this experiment was to evaluate the effect of substrate density on the weight loss and other characteristics of the fermented substrate. For this purpose, the diameter and weight of the substrate patty were fixed while the patty thickness was varied by pressing or not pressing the substrate to different thicknesses. It was hypothesized that higher density would affect fermentation by reducing oxygen / CO2 movement within the product. Additionally, it was hypothesized that the difference in density would affect the sensory profile of the fermented substrate.

[0072] Equipment Used Metal patterning for forming substrate patties (18.8 cm diameter and 2.8 cm height) Precision scale

[0073] Protocol The substrate was prepared from red beet, potato, oatmeal, split pea, and lupinus bean in an equal mixture of 20 wt% of the material components. The red beet and potato were peeled, cut, steamed, the oatmeal was ground into powder, the split pea was boiled, and the lupinus was immersed for at least 6 hours before boiling. The red beet, potato, and lupinus were then blended separately to increase the surface area. The potato was blended with the oatmeal powder in a 1:1 ratio (W / W) to reduce the "stickiness". The material components were then mixed together in a tumbling drum to form the substrate, where it was pasteurized by steaming at 120 °C for 30 minutes before inoculation. After steaming, the substrate was cooled to below 35 °C, and then 0.033 g of koji spores / kg of substrate was inoculated into the substrate in the tumbling drum and tumbled for an additional 5 minutes. The substrate was then distributed during patterning and subjected to different density modifications. The substrate pats with different densities were then placed in an incubator with controlled temperature and humidity and incubated at 30 °C for 43 hours and 75% relative humidity.

[0074] Results

Table 6

Table 7

Table 8

Table 9

Table 10

[0075] Conclusion Surprisingly, the weight loss was almost the same in all samples. However, the relative volume loss decreased more with higher density. In addition, it has been proven that the higher the density, the higher the final chewiness compared to products with a higher density. The change in density did not seem to have an effect on the final weight, dry weight loss (the fermentation performance was shown to be the same in all patties) and water loss. However, it is clear that the initial substrate density directly affects the final product texture.

[0076] Example 7 - Influence of Substrate Water Content on Quality Characteristics The main purpose of this experiment was to evaluate the effect of water content on the pretreatment of the substrate and the characteristics of the fermented substrate.

[0077] Equipment used: Water spray bottle, precision scale.

[0078] Protocol The substrate was prepared according to Example 6. Two substrate samples were taken. One was maintained as a reference, and water was added to the other sample to modify its water content. Then, the substrate samples were inoculated and fermented as described in Example 6.

[0079] Results

Table 11

[0080] Conclusions It was observed that during the mixing of the first sample, a size distribution equal to the combination of the particle sizes of the material components was achieved. In the second sample, larger particle sizes (>1 cm) were observed due to the aggregation of the substrate. The creation of larger particle sizes caused the formation of unfermented spots inside the larger particles. The mycelium could not reach the center of the larger particle sizes, and it was observed that it caused an unpleasant odor.

Claims

**Claim 1** A method for preparing a fermentable edible product having one or more properties selected from flavor, aroma, texture, cooking experience, appearance, nutritional value and / or dietary value, shelf life, and / or carbon footprint enhanced or improved, comprising: a) providing one or more edible material components; b) subjecting the one or more edible material components to one or more preparation steps to form a fermentation substrate; c) contacting the fermentation substrate with one or more microorganisms under conditions that allow the microorganisms to colonize and grow on / in the fermentation substrate; and d) isolating the fermentation substrate and the one or more microorganisms to obtain the edible product. **Claim 2** The method according to claim 1, wherein one or more of the edible material components are in or included in industrial waste not used for human consumption. **Claim 3** The method according to any of the preceding claims, wherein the one or more edible material components comprise one or more of the following: a) a dry component comprising i) starch that provides nutrients to the one or more microorganisms and ii) fiber that provides nutritional value and / or dietary value to the edible product, the dry component being capable of absorbing moisture from other edible material components; b) a high-moisture and high-starch component that binds other edible material components together, provides nutrients to the one or more microorganisms, and provides the formation of gelatinized starch that provides texture to the edible product; c) a component that provides minerals and vitamins for the one or more microorganisms and a component that provides a natural color to the edible product; d) a high-protein and low-moisture component that provides flavor and firmness and structure to the texture of the edible product; or e) a high-starch component that provides sustained nutrients to the one or more microorganisms and provides softness to the texture of the edible product. **Claim 4** The method according to any of the preceding claims, wherein the one or more edible material components comprise at least 2, such as at least 3, such as at least 4, such as at least 5 components selected from the dry component, the high-moisture and high-starch component, the component that provides minerals and vitamins, the high-protein and low-moisture component, or the high-starch component. **Claim 5** The one or more edible material components include five material components selected from the dry component, the high-moisture and high-starch component, the component providing the minerals and vitamins, the high-protein and low-moisture component, or the high-starch component, according to any of the methods recited in the claims.

6. The one or more edible material components are selected from cereal grains, root vegetables, and legumes, or combinations or extracts thereof, according to any of the methods recited in the claims.

7. The method according to claim 6, wherein the cereal grain is the dry component.

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

9. The method according to claims 6 to 8, wherein the cereal grain is beer spent grain derived from alcohol fermentation (brewer's spent grain (BSG)).

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

11. The one or more edible material components include cereal grains at, for example, 5% wt to 10% wt, for example 10% wt to 15% wt, for example 15% wt to 20% wt, for example 20% wt to 25% wt, for example 25% wt to 30% wt, for example 30% wt to 35% wt, for example 35% wt to 40% wt, for example 45% wt to 50% wt, for example 55% wt to 60% wt, according to the methods recited in claims 6 to 10.

12. The method according to claim 11, wherein the one or more edible material components include 15 to 25% wt, optionally 19 to 21% wt, of rye.

13. The method according to claim 6, wherein the root vegetable is the high-moisture and high-starch component and / or the component providing the minerals and vitamins.

14. The method according to claim 6 or 13, wherein the root vegetable is a modified plant stem vegetable, a root-like stem vegetable, or a true root vegetable.

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

16. The method according to claim 15, wherein the corm is selected from Amorphophallus konjac (konjac), Colocasia esculenta (taro), Eleocharis dulcis (water chestnut), Ensete spp. (enset), Nymphaea spp. (water lily), Pteridium esculentum, Sagittaria spp. (arrowhead or wapato), Typha spp., Xanthosoma spp. (malanga, cocoyam, tannia, yautia and other names), and / or Colocasia antiquorum (yam taro or Japanese potato).

17. The method according to claim 15, wherein the rhizome is selected from Zingiber officinale (ginger), Pastinaca sativa (parsnip), Arthropodium spp. (rengarenga, vanilla lily, etc.), Canna spp. (canna), Cordyline fruticosa (ti), Maranta arundinacea (arrowroot), Nelumbo nucifera (lotus root), Typha spp. (cattail or bulrush), and / or Zingiber officinale (ginger, galangal).

18. The method according to claim 15, wherein the tuber is selected from Apios americana (hog potato or peanut), Cyperus esculentus (tiger nut or chufa), Dioscorea spp. (yam, ube), Dioscorea polystachya (Chinese yam or white name), Helianthus tuberosus (Jerusalem artichoke or sunchoke), Hemerocallis spp. (daylily), Pachyrhizus erosus (jicama), Oxalis tuberosa (oca or New Zealand yam), Plectranthus edulis and P. esculentus (kembili, dazo, etc.), Solanum tuberosum (potato), Stachys affinis (Chinese artichoke or crosne), Tropaeolum tuberosum (mashua or añu), and / or Ullucus tuberosus (ulluco).

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

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

21. The method according to claim 20, wherein the Solanum tuberosum is a red-skin potato.

22. The method according to claims 14 to 21, wherein the rhizome vegetable is Zamia integrifolia (Florida arrowroot).

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

24. The method according to claim 23, wherein the tuberous root vegetable is selected from Amorphophallus galbra (yellow yuri yam), Conopodium majus (pignut or earthnut), Dioscorea polystachya (long yam, Chinese yam, Korean yam, yama yam), Hornstedtia scottiana (native ginger), Ipomoea batatas (sweet potato), Ipomoea costata (dessert yam), Manihot esculenta (cassava or yuca or manioc), Mirabilis expansa (mauka or chago), Psoralea esculenta (breadroot, tip-sin, or prairie turnip), and / or Smallanthus sonchifolius (yacon).

25. The method according to claim 23, wherein the taproot vegetable is selected from Arracacia xanthorrhiza (arracacha), Beta vulgaris (beet and mangelwurzel), Brassica spp. (kohlrabi, rutabaga, and turnip), Bunium persicum (black cumin), burdock (Arctium, Asteraceae), carrot (Daucus carota subsp. sativus), celeriac (Apium graveolens rapaceum), daikon - large East Asian white radish (Raphanus sativus var. longipinnatus), dandelion (Taraxacum) spp., and / or Lepidium meyenii (maca).

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

27. The method according to claim 26, wherein the taproot vegetable is B. vulgaris var. conditiva (red beet).

28. The one or more edible material components are 5% wt to 60% wt of root vegetables, such as 5% wt to 10% wt, such as 10% wt to 15% wt, such as 15% wt to 20% wt, such as 20% wt to 25% wt, such as 25% wt to 30% wt, such as 30% wt to 35% wt, such as 35% wt to 40% wt, such as 45% wt to 50% wt, such as 55% wt to 60% wt, optionally including 38 to 42% wt, the method according to claims 6 and 14 to 27.

29. The one or more edible material components include 10 to 30% wt of Solanum tuberosum, optionally 15 to 25% wt, optionally 19 to 21% wt, the method according to claim 28.

30. The one or more edible material components optionally include 15 to 25% wt, optionally 19 to 21% wt of B. vulgaris var. Conditiva, the method according to claim 28.

31. The one or more edible material components include 10 to 30% wt of Solanum tuberosum, optionally 15 to 25% wt, optionally 19 to 21% wt and 10 to 30% wt of B. vulgaris var. Conditiva, optionally 15 to 25% wt, optionally 19 to 21% wt, the method according to claims 29 to 30.

32. The leguminous plant is the high-protein and low-moisture component and / or the high-starch component that provides continuous nutrients to the one or more microorganisms and provides softness to the texture of the edible product, the method according to claim 6.

33. The leguminous plant is a bean selected from the genus Phaseolus, Pisum, Vigna, Cicer, Lens, Arachis, Glycine, Macrotyloma, Mucuna, Lupinus, Cicer, Canavalia, Cajanus, Pachyrhizus, Pueraria, Trifolium, Medicago, Melilotus, and / or Tamarindus, the method according to claim 6 or 32.

34. The Phaseolus bean is a species P. vulgaris (kidney bean, pinto bean, white navy bean (Navy bean Haricot bean), black bean, borlotti bean), P. lunatus (lima bean), P. coccineus (runner bean, flat bean), and / or P. acutifolius (tepary bean), the method according to claim 33.

35. The method according to claim 33, wherein the pisum bean is selected from pea (green pea, white pea, yellow pea, field pea, sugar pea, snap pea).

36. The method according to claim 33, wherein the mung bean is selected from mung bean (mung bean), V. mungo (urad bean), Vigna unguiculata (cowpea, yardlong bean, hyacinth bean), V. aconitifolia (moth bean), and / or V. angularis (adzuki bean).

37. The method according to claim 33, wherein the chickpea bean is selected from C. cajan (pigeon pea).

38. The method according to claim 33, wherein the lentil bean is selected from L. culinaris (lentil, red lentil, green lentil, puree lentil).

39. The method according to claim 33, wherein the chickling vetch bean is selected from C. arietinum (chickling vetch, garbanzo bean).

40. The method according to claim 33, wherein the broad bean is selected from V. faba (broad bean, fava bean), V. ervilia (bitter vetch), and / or Vicia narbonensis (Narbonne bean).

41. The method according to claim 33, wherein the peanut bean is selected from A. hypogaea (peanut).

42. The method according to claim 33, wherein the soybean bean is selected from G. max (soybean).

43. The method according to claim 33, wherein the horse gram bean is selected from M. uniflorum (horse gram).

44. The method according to claim 33, wherein the mucuna bean is selected from M. pruriens (velvet bean).

45. The method according to claim 33, wherein the lupinus bean is selected from white lupin (white lupin, sweet lupin), L. mutabilis (tarwi / lupinus mutabilis), L. hirsutus and / or L. angustifolius.

46. The method according to claim 33, wherein the serratonia bean is selected from C. siliqua (carob bean).

47. The method according to claim 33, wherein the canavalia bean is selected from C. ensiformis (jack bean), and / or C. gladiata (sword bean).

48. The said quastamame bean is selected from C. tetragonoloba (guar bean), the method according to claim 33.

49. The said fujimame bean is selected from L. purpureus (hyacinth bean, fujimame bean), the method according to claim 33.

50. The said shikakumame bean is selected from P. tetragonolobus (winged bean), the method according to claim 33.

51. The said choumame bean is selected from C. ternatea (butterfly pea), the method according to claim 33.

52. The said renrisou bean is selected from L. sativus (grass pea) and / or L. tuberosus (tuberous pea), the method according to claim 33.

53. The said trifolium bean is selected from T. repens (white clover), and / or T. pratense (red clover), the method according to claim 33.

54. The said medicago bean is selected from M. sativa (alfalfa), the method according to claim 33.

55. The said melilotus bean is selected from M. officinalis (sweet clover), the method according to claim 33.

56. The said tamarind bean is selected from T. indica (tamarind), the method according to claim 33.

57. The said one or more edible material components contain leguminous plants at 5% wt to 60% wt, such as 10% wt to 15% wt, such as 15% wt to 20% wt, such as 20% wt to 25% wt, such as 25% wt to 30% wt, such as 30% wt to 35% wt, such as 35% wt to 40% wt, such as 45% wt to 50% wt, such as 55% wt to 60% wt, optionally 38% wt to 42% wt, the method according to claim 6 or 32 to 56.

58. The said one or more edible material components contain leguminous plants containing more than 25% wt of protein, the method according to claim 6 or 32 to 57.

59. The said one or more edible material components contain leguminous plants containing more than 25% wt of starch, the method according to claim 6 or 32 to 58.

60. The one or more edible material components include at least two leguminous plants, at least one of the leguminous plants contains more than 25% wt of protein, and at least one of the leguminous plants contains more than 25% wt, for example more than 30% wt, for example 35% wt to 45% wt of starch, according to the method of claim 6 or 32 to 59.

61. The one or more edible material components include pisum beans and lupinus beans, according to the method of claim 33.

62. The one or more edible material components include broad beans and white lupin seeds, according to the method of claim 61.

63. The one or more edible material components include yellow split broad beans and sweet white lupin seeds, according to the method of claim 62.

64. The one or more edible material components include 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of yellow split broad beans, according to the method of claim 33 or 61 to 63.

65. The one or more edible material components include optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of sweet white lupin seeds, according to the method of claim 33 or 61 to 64.

66. The one or more edible material components include 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of yellow split broad beans and 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of sweet white lupin seeds, according to the method of claim 33 or 61 to 65.

67. The one or more edible material components include triticale, Solanum tuberosum, B. vulgaris var. conditiva, broad beans and white lupin seeds, according to any of the preceding claims.

68. The one or more edible material components include 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt of each of triticale, potatoes, red beets, broad beans and white lupin seeds, according to any of the preceding claims.

69. The one or more edible material components further include an aqueous extract (oat milk) of triticale, according to any of the preceding claims.

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

71. The method according to any of the preceding claims, wherein the one or more edible material components comprise triticale and / or BSG, and the triticale and / or BSG are pretreated by milling to a particle size of 2 - 5 mm, optionally 3 - 4 mm, and optionally to an average particle size of 3.5 mm, before forming the fermentation substrate.

72. The method according to any of the preceding claims, wherein the one or more edible material components comprise potatoes, and the potatoes are pretreated by boiling, microwave treatment or steaming to completely or partially gelatinize the starch before forming the fermentation substrate.

73. The method according to claim 71 or 72, wherein the triticale and potatoes are further pretreated by co - milling at a ratio of triticale:potatoes of 0.5:1 to 1:0.5, optionally 1:1, until visible lumps of potatoes can no longer be observed, before forming the fermentation substrate.

74. The method according to any of the preceding claims, wherein the one or more edible material components comprise red beets, and the red beets are pretreated before forming the fermentation substrate by i) boiling and / or steaming, and ii) milling to an average particle size of 1.7 - 2.8 mm.

75. The method according to any of the preceding claims, wherein the one or more edible material components comprise broad beans, and the broad beans are pretreated before forming the fermentation substrate by i) drying and splitting the broad beans, ii) microwave - treating, boiling or steaming the broad beans, and iii) milling the broad beans to an average particle size of 1.7 - 2.8 mm.

76. The method according to any of the preceding claims, wherein the one or more edible material components comprise white lupin seeds, and the lupinus seeds are pretreated before forming the fermentation substrate by i) immersing the lupinus seeds in water to completely or partially remove toxic or bitter alkaloids, ii) microwave - treating, boiling or steaming the lupinus, and iii) milling the lupinus to an average particle size of 1.7 - 2.8 mm.

77. The method according to any of the preceding claims, further comprising grinding and mixing the one or more pre-treated edible material components to form a fermentation substrate, and optionally pasteurizing the fermentation substrate.

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

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

80. The method according to any of the preceding claims, wherein the one or more microorganisms include GRAS strains.

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

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

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

84. The method according to claim 82, wherein the fungus is a filamentous fungus and belongs to the genus Rhizopus, optionally Rhizopus oligosporus species.

85. The method according to any of the preceding claims, further comprising incorporating the one or more microorganisms into the fermentation substrate and allowing colony formation at predetermined time intervals, temperatures and humidities for the one or more microorganisms to ferment the fermentation substrate.

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

87. The method according to claim 85 or 86, wherein the temperature during incubation is maintained at 20°C to 40°C, optionally 25°C to 35°C, optionally 29°C to 31°C.

88. The method according to any of the preceding claims, further comprising optionally rehydrating the fermented fermentation substrate to a water content of 40% wt to 90% wt, optionally 50% wt to 80% wt, optionally 60% wt to 70% wt.

89. The method according to any of the preceding claims, wherein the enhanced or improved flavor characteristics are sour, sweet, bitter, salty, umami, or combinations thereof.

90. The method according to any of the preceding claims, wherein the enhanced or improved texture characteristics are firmness, softness, adhesiveness, juiciness, chewiness, grittiness, or a combination thereof.

91. The method according to any of the preceding claims, wherein the enhanced or improved cooking characteristics are the improved browning (Maillard reaction) of the fermentable edible product when roasted or fried, compared to roasting or frying the edible product before fermentation.

92. The method according to any of the preceding claims, wherein the enhanced or improved cooking characteristics are the improved structural integrity of the fermentable edible product, compared to the edible product before fermentation, when the microbial biomass binds the edible material components together.

93. The method according to any of the preceding claims, wherein the enhanced or improved visible characteristic is color.

94. The method according to any of the preceding claims, wherein the enhanced or improved nutritional and / or dietary characteristics are the content and / or distribution of protein, lipid, carbohydrate, fiber, vitamin, mineral, amino acid, or a combination thereof.

95. A fermentable edible product comprising one or more filamentous fungi or their mycelia, and each of rye, potato, red beet, broad bean, and white lupin seeds in an amount of 10% wt to 30% wt, optionally 15% wt to 25% wt, optionally 19% wt to 21% wt.

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

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