How to make a high-protein food from brewer's spent grain

Abstract

The present invention provides a method for producing a grain-derived high-protein food product, the method comprising the steps of: a) providing a biomass substrate, the biomass substrate comprising at least one type of grain, preferably brewer's spent grain; b) subjecting the biomass substrate to a heat treatment to sterilize the substrate; c) inoculating the sterilized substrate obtained from step b) with a fungal strain, preferably forming the substrate into a predetermined shape suitable for solid flat-bed culture; and d) incubating the inoculated biomass substrate obtained in step c) in an aerobic environment at 15-30°C to grow a network of fungal mycelium in the biomass substrate, thereby improving the structure and flavor of the food product. The present invention also provides a novel Pleurotus ostreatus strain.

Description

[Technical Field]

[0001] The present invention relates to the field of plant protein-based food production, in particular to the utilization of a by-product of the brewing industry, namely brewer's spent grain, and more particularly to a method for growing fungal mycelium and preparing high protein foods for human consumption. [Background technology]

[0002] Plant protein-based foods are gaining acceptance due to health and environmental concerns associated with meat production. For example, beef production involves large agricultural areas to provide sufficient feed for the animals. However, there are still relatively few meat substitutes in the food sector that aim to provide the recommended daily intake of protein. Another problem in this area is that current meat substitutes lack an appealing texture and taste. Attempts have been made to solve this problem by growing mushroom mycelium on a suitable edible substrate.

[0003] EP2835058 discloses a method for producing an alternative meat composition based on a solid state fermentation process, the method comprising the steps of (i) providing a substrate comprising cereal and plant-derived products or fish-derived products and having a moisture content of more than 50% (w / w), (ii) introducing edible mushroom mycelium into the substrate, and (iii) growing the mycelium in the substrate for a period of time sufficient to saturate the substrate with mycelium, to provide the alternative meat composition.

[0004] WO2020232347 discloses a method for preparing a protein food product for human or animal consumption, the method comprising the steps of: providing a sterilized substrate comprising a grain and vegetable protein concentrate or isolate, wherein the substrate is at least 50% protein isolate or concentrate by dry weight; inoculating the sterilized substrate with a filamentous fungal culture under solid-state fermentation conditions; and culturing the filamentous fungal culture and the sterilized substrate, wherein the filamentous fungal culture grows mycelia and forms a mycelial network to form a protein food product; wherein the protein food product has increased pleasant flavor and / or reduced unpleasant aroma and / or flavor compared to a control substrate in which no mycelium has formed. Summary of the Invention

[0005] In view of the above, there remains a need in the art to provide improved meat or seafood substitutes that are meat- or seafood-like, contain essential amino acids, and have a texture that provides a desirable taste.

[0006] The invention is defined by the features of the independent claims. Some particular embodiments are defined in the dependent claims.

[0007] According to a first aspect of the present invention, a method for producing a medicament for stimulating ... a) providing a biomass substrate, said biomass substrate comprising at least one type of grain, preferably brewer's spent grain; b) subjecting the biomass substrate to a heat treatment to sterilize the substrate; c) inoculating the sterilized substrate obtained from step b) with a fungal strain and preferably forming the substrate into a predetermined shape suitable for solid flat-bed cultivation; d) incubating the inoculated biomass substrate obtained in step c) at 15-30°C in an aerobic environment to grow a network of fungal mycelia in the biomass substrate to produce a food product; A method for producing a food product comprising:

[0008] According to a second aspect of the present invention, there is provided a food product obtainable by the above method.

[0009] According to a third aspect of the present invention there is provided a grain-derived high protein food product comprising grain, preferably brewer's spent grain, and a network of fungal mycelium of a fungal strain in the product.

[0010] According to a fourth aspect of the present invention there is provided a Pleurotus ostreatus (oyster mushroom) strain deposited at the Westerdijk Fungal Biodiversity Institute Culture Collection with accession number CBS149650, wherein incubating said strain in a biomass substrate comprising brewer's spent grain provides a network of fungal mycelium in the biomass substrate and provides an improved structure of said substrate. [Brief explanation of the drawings]

[0011] [Figure 1] 1. Alternative process workflow for producing high-protein foods using brewer's spent grain. (A) Basic method steps. B1 = brewer's spent grain; B2 = foodstuff (ingredient) listed in Example 1 below; B3 = substrate; B4 = sterilized substrate; B5 = fungal strain inoculant; B6 = product. (B) Basic method steps with UV treatment. B1 = brewer's spent grain; B2 = foodstuff; B3 = substrate; B4 = sterilized substrate; B5 = fungal strain inoculant; B6 = product; B7 = D-vitamin fortified product. (C) Basic method steps with extrusion process. B1 = brewer's spent grain; B2 = foodstuff; B3 = substrate; B4 = sterilized substrate; B5 = fungal strain inoculant; B6 = product mass; B7 = product. DETAILED DESCRIPTION OF THE INVENTION

[0012] In this context, the term "brewer's spent grain" or "brewery's spent grain", BSG, is defined as a by-product produced during the production of beer by the brewing industry.

[0013] More specifically, BSG can be defined as the residual barley, malt, oats, rye, rice, wheat, or mixtures thereof that remain after the mash mixture has been extracted of most of its sugars and other carbohydrates during brewing. BSG is a lignocellulosic material containing approximately 70% fiber (cellulose, non-cellulosic polysaccharides, and lignin) and approximately 20% protein. In addition to its high fiber and protein content, BSG contains beneficial polyphenolic antioxidants, all of which contribute to BSG's positive nutritional value. Although BSG is rich in carbohydrates and protein, the primary use of this product to date has been as animal feed.

[0014] BSG is distinct and separate from brewery "sludge," which in fact is readily identifiable as BSG by those skilled in the art of brewing.

[0015] Further description of the use and composition of BSG can be found in review articles by Xiros and Christakopoulos, 2012; Mussatto et al., 2004; and Lynch et al., 2016.

[0016] As used herein, the term "cereal" refers to any known cultivated cereal species, preferably said cereal is selected from the group consisting of barley (Hordeum vulgare), oats (Avena sativa), rye (Secale cereale), maize (Zea mays), wheat (Triticum spp.), bulgur, farro, spelt, emmer, einkorn, freekeh (Triticum spp.), millet (Panicum miliaceum, pearl millet (Pennisetum glaucum), foxtail millet (Setaria italica)), sorghum (Sorghum spp.), amaranth (Amaranthus cruentus), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa). More preferably, the grain is barley, oats, or rye. Grains of the present disclosure also include industrial by-product grains, such as brewer's spent grain.

[0017] The present invention is based on a method of cultivating filamentous fungi in solid culture in an aerobic environment using a sterilized biomass substrate containing at least one type of grain, preferably brewer's spent grain, BSG, wherein a mycelium network grows into the biomass substrate (i.e., the mycelium grows within the substrate for a period of time sufficient to provide the meat / seafood replacement properties of the food products disclosed herein). This method can provide compositions containing protein foods similar in structure, taste, and nutritional value to meat or seafood. The inventors have discovered that treatment with fungal strains can alter the taste, flavor, or aroma of the biomass substrate and can also impart umami flavor to the substrate material. Furthermore, this treatment also provides a texture after cooking that is similar to the cooked texture of actual meat or seafood. Thus, the inventors have discovered that culturing biomass containing BSG with any of the fungal strains disclosed herein leads to a mycelium formation process that, when cooked, provides a texture surprisingly similar to that of cooked comminuted meat or seafood. Hypha formation results in the growth of fungal hyphae to form a hyphal network within the substrate, increasing the cohesiveness of the composition compared to a non-hyphae composition.

[0018] Thus, in one embodiment, the present invention provides a method of producing a food product, the method comprising the steps of: a) providing a biomass substrate, said biomass substrate comprising at least one type of grain, preferably brewer's spent grain; b) subjecting the biomass substrate to a heat treatment to sterilize (disinfect) the substrate; c) inoculating the sterilized substrate obtained from step b) with the fungal strain, preferably forming the substrate into a predetermined shape suitable for solid flat-bed cultivation; d) incubating the inoculated biomass substrate obtained in step c) in an aerobic environment, preferably for at least 7 days, more preferably 7-28 days, at 15-30°C to grow a network of fungal mycelia in the biomass substrate to improve the structure and flavor of the food product produced.

[0019] In preferred embodiments, the grain, such as brewer's spent grain, comprises at least 10% (w / w), 20% (w / w), 30% (w / w), 40% (w / w), 50% (w / w), 60% (w / w), 70% (w / w), or 80% (w / w) of the biomass substrate (dry weight) and is subjected to the heat treatment in step b). In more preferred embodiments, the grain, such as brewer's spent grain, comprises 10% to 80% or 40% to 80% (w / w) of the biomass substrate (dry weight).

[0020] In a preferred embodiment, said fungal strain is selected from a strain of a fungal genera selected from the group consisting of the genera Pleurotus, Hericium, Inonotus and Ganoderma.

[0021] In a more preferred embodiment, the fungal strain is selected from a strain of a fungal species of the group consisting of Pleurotus ostreatus, Hericium erinaceus, Hericium coralloides, Inonotus obliquus, and Ganoderma species (also known as G. lucidum). In a more preferred embodiment, the fungal strain is a Pleurotus ostreatus strain deposited at the Westerdijk Fungal Biodiversity Institute with accession number CBS 149650. In another preferred embodiment, the fungal strain is a Hericium erinaceus or Hericium coralloides strain and provides seafood-like properties to the food product.

[0022] In a preferred embodiment, the heat treatment in step b) is carried out at 100-135° C. for 20-300 minutes. Those skilled in the art can easily modify the time and temperature depending on the volume of biomass, equipment, and receptacle used in the treatment.

[0023] In another preferred embodiment, the method comprises a pre-step of milling, grinding or extruding wet or dried brewer's spent grain (preferably frozen brewer's spent grain) to adjust (reduce) the particle size of the substrate, preferably before mixing said brewer's spent grain with the other components (ingredients) of the biomass substrate. Milling the brewer's spent grain improves the structure of the substrate: the particle size is reduced and the texture of the biomass becomes more solid.

[0024] In one embodiment, inoculation of the sterilized substrate with the fungal inoculum in step c) can be carried out by any method known in the art, including, but not limited to, pouring into the substrate, and spraying or pipetting the inoculum onto the surface of the substrate. In a preferred embodiment, the method comprises the prior steps of culturing said fungal strain in a liquid culture, preferably potato dextrose broth, and preparing an aliquot or concentrate of said liquid culture for inoculation step c).

[0025] In one embodiment, incubation step d) can be carried out by methods known in the art and can be carried out in sealed culture boxes and / or culture bags, preferably forming the substrate into a predetermined shape suitable for solid flat-bed culture to allow the development of hyphae and mycelial networks while preventing contamination. In one embodiment, the process consists of depositing a solid biomass substrate onto a flat bed as disclosed herein after inoculation with the fungal strain, and then leaving the substrate in a temperature-controlled room in an aerobic environment at 15-30°C for several days to allow the fungal mycelial network to grow into the biomass substrate.

[0026] Sterilization of the biomass substrate prior to the culturing step can be carried out as known in the art. The substrate can be sterilized in a container. In one embodiment, the container is a bag or box that is also used for the subsequent culturing step. In another embodiment, the sterilized biomass substrate is loaded into a culture box / bag for carrying out step d), the box / bag preferably comprising openings or pores that provide the aerobic environment.

[0027] In the present invention, the food product obtained in step d) is preferably subjected to UV irradiation during processing (preferably during or at the end of the incubation step) for a time sufficient to enhance its vitamin D content. By utilizing UV irradiation, the food product has a significantly increased vitamin D level. In one embodiment, the biomass is exposed to ultraviolet light (UV light) during the growth process, specifically ultraviolet-B (UV-B) light having a wavelength of approximately 280 to 320 nm, or ultraviolet-C (UV-C) light having a wavelength of approximately 200 to 280 nm, which are part of the ultraviolet spectrum. It is believed that additional vitamin D is obtained through the conversion of ergosterol by UV irradiation. The treatment time is typically 5 minutes to 12 hours, more preferably 2 hours, and the cultured biomass is preferably exposed to short-term (e.g., 1-second) irradiance at regular intervals.

[0028] In addition to BSG, the biomass substrate may further comprise one or more plant materials. The plant materials or substances can be obtained from any of several plant sources and can include extracts in freshly ground or sliced ​​form, or in dried or partially dried form, such as powder. Vegetables suitable for the present invention include vegetables prepared from vegetable sources such as carrots, spinach, beans, kale, beets, celery, broccoli, cauliflower, watercress, Chinese cabbage, chard, beet greens, chicory, leaf lettuce, parsley, romaine lettuce, collard greens, turnip greens, mustard greens, sunflower, bell peppers, arugula, pumpkin, Brussels sprouts, cabbage, turnip, potato, sweet potato, or combinations thereof. In a preferred embodiment, the biomass substrate comprises carrots and / or beets, preferably grated carrots and / or beets. In another preferred embodiment, the biomass substrate comprises potato flour or potato protein powder. Experiments carried out have shown that beetroot and / or carrot in particular enhance the taste of the final product and significantly increase the growth of the mycelium into a structure.

[0029] In another preferred embodiment, the biomass substrate may further comprise added calcium carbonate, CaCO3.

[0030] In another preferred embodiment, the biomass substrate comprises oat and / or broad bean (Vicia faba) flour, which adds more tryptophan to the final product, thus achieving the desired amino acid composition for the product.

[0031] In another preferred embodiment, the biomass substrate is a mixture of brewer's spent grain, grated carrots, grated beets, potato flour, added calcium carbonate, oats, and broad bean (Vicia faba) flour.

[0032] In another preferred embodiment, the biomass substrate is a mixture of brewer's spent grain and one or more ingredients selected from the group consisting of grated carrots, grated beets, potato flour, potato protein powder, added calcium carbonate, oats, and hemp protein powder.

[0033] In order to improve the nutritional value and taste of the final food product, the method may comprise the further step of adding a mushroom extract to the product obtained from step d), wherein said mushroom extract is preferably prepared by subjecting the fruiting bodies (sporangia) of the fungal strain to aqueous or alcoholic extraction.

[0034] Further, in accordance with the above embodiments, the present invention is directed to a high-protein food product derived from brewer's spent grain, comprising brewer's spent grain and a network of fungal mycelium in the food product. In a preferred aspect, the food product comprises one or more of grated carrots, grated beets, potato flour, potato protein, seaweed, hemp flour, hemp protein, added calcium carbonate, oats, and fava bean (Vicia faba) flour.

[0035] In another preferred form, the food product is a ready-to-cook food product.

[0036] In another preferred form, the food product is a meat or seafood alternative.

[0037] In another preferred embodiment, the food product is flavored with meat flavorings (meat flavors) and / or with meat additives (meat additions) to further improve the flavor of the food product.

[0038] In another preferred embodiment, the food product is flavored with seafood flavorings (seafood flavors) and / or seafood additives (seafood additions) to improve the flavor of the food product.

[0039] In another preferred embodiment, to improve the flavor of a food product, said food product is flavored with and / or by the addition of spruce bud flavoring of Abies spp., Pinus spp., or any species of the Pinaceae family.

[0040] The present invention is also directed to the Pleurotus ostreatus strain deposited in the culture collection at the Westerdijk Fungal Biodiversity Institute under accession number CBS149650, wherein incubating said strain in a biomass substrate comprising brewer's spent grain provides a network of Pleurotus ostreatus mycelium in the biomass substrate, providing an improved meat-like structure of said substrate. Accordingly, the applicant declares that the Pleurotus ostreatus strain deposited in the culture collection under accession number CBS149650 at the Westerdijk Fungal Biodiversity Institute, address: Uppsalalaan 8, 3584 CT, the Netherlands, has been deposited by applicant Luonnonvarakeskus (LUKE) on December 6, 2022, in accordance with the rules of the Budapest Treaty.

[0041] It is to be understood that the disclosed embodiments of the invention are not limited to the particular structures, processing steps, or materials disclosed herein, but extend to equivalents thereof as recognized by those skilled in the relevant arts. It is also to be understood that the terminology used herein is used for the purpose of describing particular embodiments only, and is not intended to be limiting.

[0042] Throughout this specification, reference to "one embodiment" or "one embodiment" means that at least one embodiment of the invention includes the particular feature, structure, or characteristic described in connection with that embodiment. Thus, the appearances of the phrase "in one embodiment" or "in one embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment.

[0043] As used herein, a plurality of items, structural elements, compositional elements, and / or materials may be presented in a common list for convenience. However, these lists should be construed as though each member of the list were identified as a separate and unique member. Accordingly, individual members of such lists should not be construed as de facto equivalents to other members of the same list solely based on presentation within a common grouping, absent a contrary indication. Furthermore, various embodiments and examples of the present invention may be referred to herein, along with alternatives for the various components thereof. It is understood that such embodiments, examples, and alternatives should not be construed as de facto equivalents of each other, but should be considered as separate and autonomous representations of the present invention.

[0044] Furthermore, the described functions, structures, or characteristics may be combined in any suitable manner in one or more embodiments. In the following description, numerous specific details are provided, such as example lengths, widths, shapes, etc., to provide a thorough understanding of embodiments of the present invention. However, one skilled in the art will recognize that the present invention may be practiced without one or more of the specific details, or with other methods, components, materials, etc. In other examples, well-known structures, materials, or operations will not be shown or described in detail to avoid obscuring aspects of the present invention.

[0045] While the foregoing examples illustrate the principles of the present invention in one or more particular applications, it will be apparent to those skilled in the art that numerous changes in form, application and details of implementation can be made without the exercise of the inventive faculty and without departing from the principles and concepts of the present invention. Accordingly, the present invention is not limited except as by the claims set forth below.

[0046] The verbs "comprise" and "include" are used in this document as open limitations which neither exclude nor require the presence of features not stated. Features recited in dependent claims may be freely combined with one another, unless expressly stated otherwise. Furthermore, throughout this document, the use of "a" or "an", i.e., the singular, is to be understood as not excluding a plurality.

[0047] Experimental Section Example 1. Production of a high protein food from brewer's spent grain Pleurotus ostratus strains were initially cultivated in liquid culture medium composed of potato dextrose broth. The liquid cultures were maintained in a rotary shaker (90 rpm) at 22°C for 7 days in the dark. Mycelial pellets formed in the liquid cultures. Substrate medium was prepared by mixing the following ingredients: dried grated beet (19.5 g / kg), potato powder (48.8 g / kg), calcium carbonate (26 g / kg), and broad bean powder (97.7 g / kg). Hemp protein powder (97.7 g / kg) or potato protein powder (97.7 g / kg) could be used instead of broad bean powder.

[0048] Spent brewer's grain BSG (664.5 g / kg) was added and mixed with the above ingredients. The substrate medium was filled into a polypropylene box and sterilized at 125 °C and 1.2 bar pressure for 90 minutes. The sterilized substrate was kept sterile at room temperature until cooled. The sterilized substrate was inoculated with a liquid culture (25 mL / kg) containing Pleurotus ostratus mycelia. The inoculated substrate was then incubated in the dark at 22 °C for 10 days to produce the final product. A general process workflow option is shown in Figure 1.

[0049] Example 2. Determination of macronutrients in high-protein foods Macronutrients were measured and calculated on a dry basis. The results are shown in Table 1 below. The conclusions are as follows: i) the product of the present disclosure has a high fiber content (59g carbohydrate / 100g); ii) the product of the present disclosure has a high beta-glucan content (4.6-6g / 100g); iii) the protein content of the product (28g / 100g) is higher than that of typical plant-based pre-prepared (cooked) products currently on the market (19-21g / 100g); and iv) the fat content of the product (3.6g / 100g) is substantially lower than that of many pre-prepared meat products currently on the market (40-50g / 100g).

[0050] [Table 1]

[0051] Example 3. Suitability of bacterial species or strains for high-protein food production Several strains of fungal species were tested for their suitability for growing high-protein products, as described in Example 1. In Table 2 below, the level of good characteristics of the fungal species is indicated by (+, ++, ++, ++), while poor characteristics that preclude production potential are indicated by (-). Successful growth (proliferation) within the substrate, colony formation time, and mycelial density were assigned as the main parameters for assessing the ability and feasibility to produce the described products. The absence of fruiting body production on the substrate indicates that the species does not produce fruiting bodies during the incubation and production cycle. The production of fruiting bodies would inhibit the quality of the product. [Table 2]

[0052] Example 4. Production of high protein products from cereal grains A strain of Pleurotus ostratus (Arabidopsis thaliana) (CBS149650) was cultured in potato dextrose agar at 22°C for 5 days. 2 The fragments were transferred to a liquid culture medium consisting of potato dextrose broth previously sterilized at 125°C and 1.2 bar pressure for 60 minutes. The liquid culture was maintained in a rotary shaker (90 rpm) at 22°C for 7 days in the dark. Mycelium pellets formed in the liquid culture. Substrate medium was prepared by mixing the following ingredients: dried grated beet (19.5 g / kg), potato powder (48.8 g / kg), calcium carbonate (26 g / kg), and broad bean powder (97.7 g / kg). Hemp protein powder (97.7 g / kg) or potato protein powder (97.7 g / kg) could be used instead of broad bean powder.

[0053] Oat grain (664.5 g / kg) was boiled for 45 minutes and mixed with the above ingredients. Barley grain (664.5 g / kg) or rye grain (664.5 g / kg) can be used as an alternative grain substrate. The substrate medium was filled into polypropylene bags and sterilized at 125°C and 1.2 bar pressure for 90 minutes. The sterilized substrate was kept sterile at room temperature until cooled. The sterilized substrate was inoculated with a liquid culture (25 mL / kg) containing Pleurotus ostreatus mycelia. The inoculated substrate was then incubated at 22°C in the dark for 10 days to produce the food product.

[0054] Prior art documents Patent documents EP2835058 WO2020232347

[0055] Non-patent literature Lynch KM, Steffen EJ, and Arendt EK, Brewers' spent grain: a review with an emphasis on food and health, J. Inst. Brew. 2016; 122: 553‐568. Mussatto SI, Dragone G, and Roberto IC, Brewers' spent grain: generation, characteristics and potential applications, Journal of Cereal Science 43 (2006) 1‐14. Xiros C and Christakopoulos P, Biotechnological Potential of Brewers Spent Grain and its Recent Applications, Waste Biomass Valor (2012) 3:213‐232.

Claims

1. A method for producing a food product, comprising: a) providing a biomass substrate, said biomass substrate comprising at least one type of grain, preferably brewer's spent grain; b) subjecting the biomass substrate to a heat treatment to sterilize the substrate; c) inoculating the sterilized substrate obtained from step b) with a fungal strain and preferably forming the substrate into a predetermined shape suitable for solid flat-bed cultivation; d) incubating the inoculated biomass substrate from step c) at 15-30°C in an aerobic environment to grow a network of fungal mycelia in the biomass substrate to produce a food product; A method for producing food, including

2. 2. The method of claim 1, wherein the fungal strain does not produce fruiting bodies or produces only a small number of fruiting bodies during step d).

3. 3. The method of claim 1 or 2, wherein the fungal strain is selected from strains of fungal genera selected from the group consisting of the genera Pleurotus, Hericium, Inonotus and Ganoderma.

4. 4. The method according to any one of claims 1 to 3, wherein the fungal strain is selected from the group consisting of strains of the fungal species Pleurotus ostreatus, Hericium erinaceus, Hericium coralloides, Inonotus obliquus, and Ganoderma species.

5. 5. The method of claim 4, wherein the fungal strain is a strain of the fungal species Pleurotus ostreatus.

6. 6. The method of claim 5, wherein the fungal strain is the Pleurotus ostreatus strain deposited at the Westerdijk Fungal Biodiversity Institute with accession number CBS149650.

7. Cultivating the fungal strain in liquid culture, preferably in potato dextrose broth, and preparing an aliquot or concentrate of said liquid culture for inoculation step c); The method according to any one of claims 1 to 6, comprising the preceding steps.

8. milling, grinding, or extruding frozen, wet, or dried brewer's spent grain to adjust the particle size of the brewer's spent grain, preferably before mixing the brewer's spent grain with other components of the biomass substrate; The method according to any one of claims 1 to 7, comprising the preceding steps.

9. 9. The method according to any one of claims 1 to 8, wherein the inoculated substrate of step c) or the food product obtained from step d) is subjected to ultraviolet radiation at predetermined intervals to increase the vitamin D content of the food product, the ultraviolet radiation being preferably ultraviolet-C (UV-C) radiation of a wavelength of about 200-280 nm.

10. 10. The method according to any one of claims 1 to 9, wherein the biomass substrate is packed into a culture bag and / or box, the bag and / or box preferably comprising openings or pores that provide the aerobic environment.

11. a further step of adding a mushroom extract to the food product obtained from step d), 11. The method of any one of claims 1 to 10, wherein the mushroom extract is prepared by subjecting fruiting bodies (sporangia) of Pleurotus ostreatus, Hericium erinaceus, Ganoderma species, Hericium coralloides, Inonotus obliquus, or any other fungal species to aqueous or alcoholic extraction.

12. The method of any one of claims 1 to 11, wherein the food product is a meat or seafood alternative.

13. 13. The method of any one of claims 1 to 12, wherein the biomass substrate comprises carrot, beet, potato, hemp and / or seaweed, preferably in grated form.

14. 13. The method of any one of claims 1 to 12, wherein the biomass substrate comprises oats, broad beans (Vicia faba), hemp protein and / or potato protein powder.

15. the biomass substrate is a brewer's spent grain mixture; and 15. The method of any one of claims 1 to 14, wherein the additive is one or more of grated carrot, grated beet, seaweed, potato flour, potato protein, hemp flour, hemp protein, added calcium carbonate, oats, and Vicia faba flour.

16. 16. The method of any one of claims 1 to 15, wherein the cereal is selected from the group consisting of barley (Hordeum vulgare), oats (Avena sativa), rye (Secale cereale), maize (Zea mays), wheat (Triticum spp.), bulgur, farro, spelt, emmer, einkorn, freekeh (Triticum spp.), millet (Panicum miliaceum, pearl millet (Pennisetum glaucum), foxtail millet (Setaria italica)), sorghum (Sorghum spp.), amaranth (Amaranthus cruentus), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa).

17. 17. The method of claim 16, wherein the grain is barley, oats, or rye.

18. 16. The method of any one of claims 1 to 15, wherein the grain is brewer's spent grain.

19. A food product obtainable by the method according to any one of claims 1 to 18.

20. A food product comprising grain, preferably brewer's spent grain, and a network of fungal mycelium of a fungal strain in the product.

21. 21. The food product of claim 20, wherein the grain comprises 10% to 80% (w / w) of the ingredients used in the preparation of the food product.

22. 22. The food product of claim 20 or 21, wherein the fungal strain is selected from the group consisting of strains of the fungal species Pleurotus ostreatus, Hericium erinaceus, Hericium coralloides, Inonotus obliquus, and Ganoderma species.

23. 23. The food product of claim 22, wherein the fungal strain is the Pleurotus ostreatus strain deposited at the Westerdijk Fungal Biodiversity Institute with accession number CBS149650.

24. 24. The food product of any one of claims 20 to 23, comprising milled, extruded, or ground brewer's spent grain.

25. 25. The food product of any one of claims 20 to 24, comprising one or more of the group consisting of grated carrots, grated beets, seaweed, potato flour, potato protein, hemp flour, hemp protein, added calcium carbonate, oats, and Vicia faba flour.

26. 26. The food product of any one of claims 20 to 25, wherein the food product is a ready-to-eat food product.

27. The food product of any one of claims 20 to 26, wherein the food product is a meat or seafood alternative.

28. 27. The food product of any one of claims 20 to 26, wherein the food product is flavored with meat flavorants and / or meat additives to further improve the flavor of the food product.

29. 27. The food product of any one of claims 20 to 26, wherein the food product is flavored with a seafood flavorant and / or a seafood additive to improve the flavor of the food product.

30. 27. The food product of any one of claims 20 to 26, wherein the food product is flavored with and / or by the addition of spruce bud flavoring of the genus Abies, the genus Pinus, or any species of the Pinaceae family to improve the flavor of the food product.

31. Pleurotus ostreatus strain deposited at the Westerdijk Fungal Biodiversity Institute with accession number CBS149650.

32. 1. Use of a fungal strain selected from the group consisting of strains of the fungal species Pleurotus ostreatus, Hericium erinaceus, Hericium coralloides, Inonotus obliquus, and Ganoderma species in the preparation of a food product, The use wherein grain, preferably brewer's spent grain, comprises 10% to 80% (w / w) of the ingredients used in the preparation of the food product.

33. 33. The use according to claim 32, wherein the fungal strain is a strain of the fungal species Pleurotus ostreatus.

34. 34. The use according to claim 33, wherein the fungal strain is the Pleurotus ostreatus strain deposited at the Westerdijk Fungal Biodiversity Institute with accession number CBS149650.

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