Food or nutritional supplement and method for manufacturing the same

Abstract

The present invention relates to a food or dietary supplement for human or animal consumption, preferably a non-animal alternative product to fish and seafood foods for human or animal consumption, the product comprising a composition of filamentous mycelial mass of at least one edible fungal strain in the range of 0.5% to 99.5% by weight, water in the range of up to 99.5% by weight, and edible microalgae or macroalgae or parts thereof, wherein the edible microalgae or macroalgae or parts thereof and the filamentous mycelial mass have been incubated together in a growth medium for the edible fungal strain. Furthermore, the present invention relates to a method for producing a food or dietary supplement for human or animal consumption, preferably a non-animal substitute product of fish and seafood food or dietary supplement for human or animal consumption, the method comprising the steps of incubating a composition of mycelium of at least one edible fungal strain and an edible micro- or macroalgae or a part thereof in a liquid growth medium, culturing the composition under conditions allowing mycelial growth to produce a filamentous mycelial mass, and after mycelial growth is completed, separating the filamentous mycelial mass of the edible fungal strain from the edible micro- or macroalgae or a part thereof, thereby obtaining a food or dietary supplement for human or animal consumption, in particular a non-animal substitute product of fish and seafood food or dietary supplement for human or animal consumption.

Description

Technical Field

[0001] The present invention relates to the field of edible food or dietary supplements for human or animal consumption, in particular non-animal replacement products and dietary supplements for fish and seafood. The main components of the edible food or dietary supplement for human or animal consumption according to the present invention are derived from a fibrous mycelium mass and microalgae or macroalgae. The present invention also describes methods for producing these food products and dietary supplements.

Background Art

[0002] As the most traded food commodity in the world, seafood provides food for billions of people around the globe. As a major source of protein, approximately 3 billion people worldwide depend on wild or farmed seafood.

[0003] Historically, the seafood industry has had a significant impact on the environment. The Food and Agriculture Organization of the United Nations estimates that 85% of marine fish stocks are either fully exploited or overfished[1]. Furthermore, most existing fishing methods destroy entire ecosystems with fishing nets and cannot selectively catch specific target species, thus resulting in very large negative losses. The resulting bycatch is widely used as feed for aquaculture and livestock such as poultry, which is a very inefficient way of producing protein.

[0004] Aquaculture cannot replace wild fisheries because it also uses large amounts of protein caught in the wild as bycatch or dedicated fish such as anchovies, which is then converted into feed.

[0005] These problems of unsustainability in fishing and aquaculture of fish and seafood are further exacerbated by the projected population growth to 9.6 billion by 2050, and it is expected that considerable unmet demand will remain in more than 170 countries.

[0006] Fish and seafood are considered a very healthy alternative to animal protein because they are cholesterol-free, low in fat, and many fish contain large amounts of unsaturated essential fatty acids, especially ALA, EPA, and DHA. Many different types of fish and seafood provide vitamin D.[2] EPA and DHA are not produced by the fish and seafood species themselves (saltwater species such as salmon, cod, tuna, and haddock, or freshwater fish such as trout, pangasius, and carp, as well as shrimp, scallops, crabs, lobsters, mussels, and clams). They are acquired through the food chain (large fish eat smaller fish, small fish eat crustaceans, and crustaceans eat microalgae). Microalgae synthesize these essential fatty acids. Crustaceans are part of a group of so-called filter feeders, to which clams and mussels also belong, and like some fish species, they directly feed on microalgae.

[0007] In recent years, there has been an increase in the number of products marketed as meat substitutes based on plant protein, but there are few options for seafood substitutes. Most existing plant-based fish and seafood substitutes use plant-based proteins such as soybeans, wheat, chickpeas, mung beans, and peas, along with their respective protein isolates. These proteins or protein isolates are then mixed with flavoring or flavoring agents, particularly macroalgae, to mask the off-flavors of the original protein isolates and to impart a fish or seafood flavor. In some cases, vegetable oil is added to improve the texture. After adding binders or texture modifiers to the raw materials, the mix is ​​highly processed, for example, by an extrusion process, to obtain a firm texture.

[0008] U.S. Patent Application Publication No. 2019 / 0254328 describes an algae-based food product comprising algae-based cocoa butter, algae-based powder, or wheat flour containing protein and fiber, and optionally at least one flavoring agent, sweetener, or fiber powder.

[0009] U.S. Patent Application Publication No. 2020 / 0060309 describes a food having a fibrous structure comprising microalgae or microalgae extracts, cyanobacteria or cyanobacteria extracts and marine fungi or marine fungal extracts of the genera Schizochytrium and Aurantiochytrium, or a mixture of at least two of these aquatic components, and at least one aquatic plant component selected from at least one other plant component. [Prior art documents] [Patent Documents]

[0010] [Patent Document 1] U.S. Patent Application Publication No. 2019 / 0254328 [Patent Document 2] U.S. Patent Application Publication No. 2020 / 0060309 [Non-patent literature]

[0011] [Non-Patent Document 1] [1] https: / / www.worldwildlife.org / industries / sustainable-seafood#:~:text=Approximately%203%20billion%20people%20in,to%20billions%20of%20people%20worldwide. [Non-Patent Document 2] [2] https: / / www.eatingwell.com / article / 7821288 / is-seafood-healthy / [Non-Patent Document 3] [3] https: / / www.quorn.co.uk / products / quorn-vegan-fishless-scampi [Non-Patent Document 4] [4] https: / / www.quorn.co.uk / products / quorn-vegan-breaded-fishless-fillets [Non-Patent Document 5] [5] https: / / patents.google.com / patent / WO2012109375A2 / en [Non-Patent Document 6] [6] https: / / patents.google.com / patent / WO2019122030A1 / en [Non-Patent Document 7] [7] https: / / biotechnologyforbiofuels.biomedcentral.com / track / pdf / 10.1186 / s13068-015-0210-6.pdf [Overview of the Initiative]

[0012] Against this backdrop, the object of the present invention is to provide food or nutritional supplements for consumption by humans or animals, in particular alternative products or nutritional supplements for fish and marine foods for consumption by humans or animals that are not based on wild harvests or aquaculture.

[0013] The purpose of this is, a) A fibrous mycelial mass of at least one edible fungal strain in the range of 0.5% to 99.5% by weight, b) Water in the range of up to 99.5% by weight, c) Solution provided by a composition comprising edible microalgae or macroalgae or a portion thereof, wherein the edible microalgae or macroalgae or a portion thereof and fibrous mycelial masses were incubated together in a growth medium for an edible fungal strain.

[0014] This invention simultaneously solves the problems of unsustainable animal-based and plant-based marine foods by modifying existing raw materials introduced as meat substitutes, namely the mycelium of edible fungi.

[0015] Plant-based fish and seafood alternative products containing mycelia of edible fungi, particularly Fusarium venenatum, are currently on the market, but they do not contain polyunsaturated fatty acids such as DHA or EPA and vitamin D, and are nutritionally far inferior to the animal products they are intended to replace. Furthermore, additional flavorings are required to mimic the flavor of fish and seafood[3;4].

[0016] Microalgae and macroalgae, or components thereof including omega-3 fatty acids, particularly EPA and DHA, are also sold as food supplements or additives. One of the challenges in the production process of microalgae-derived ingredients has been separating microalgae from the growth medium. Following classical separation techniques such as filtration or centrifugation, fungal flocculation has been successfully introduced for the production of microalgae for biofuel and lipid extraction[5~7].

[0017] In the present invention, it has surprisingly been found that mycelia of edible fungi can digest microalgae and macroalgae, absorb saturated and polyunsaturated fats from algae, particularly omega-3 fatty acids such as ALA and DHA, and large amounts of vitamin D can be produced when exposed to light. The nutritional profile of the resulting edible fungi is very similar to that of animal fish and seafood, making it an excellent replacement for existing plant-based products. Cultivation in a closed system and direct supply of algae to the mycelium avoids the accumulation of heavy metals such as mercury compared to conventional fish and seafood, which is a further advantage. The isolated mycelial mass has the natural flavor of fish and seafood and a texture similar to that of fish and seafood.

[0018] In one embodiment of the present invention, microalgae are grown as described in the prior art, separated from their growth liquid, sterilized if microbial decontamination is required, their cell wall structure is disrupted by physical force and / or enzymatic treatment, and added to fungal mycelia in a batch, fed-batch or continuous fermentation bioreactor. In the case of macroalgae, prior to addition to the culture medium for fungal mycelia, they are sterilized, crushed, and their cell wall structure is disrupted by physical force and / or enzymatic treatment.

[0019] Sterilization can be achieved by any process that removes, kills or inactivates microorganisms such as fungi, bacteria and spores. Preferably, sterilization is performed by heat treatment or UV treatment to reduce or eliminate undesirable microorganisms.

[0020] Combining different amounts of different microalgae or macroalgae provides a mixture of carbohydrates and proteins that is optimal for the growth of fungal mycelium. Mixtures of different microalgae also provide different fatty acid profiles that increase the concentration of omega-3 fatty acids such as EPA and DHA in the fungal mycelium. Optionally, other growth factors and processing aids known to those skilled in the art, which are not provided by microalgae and macroalgae, are added to obtain optimal growth conditions. After growth is completed, the fungal mycelium is separated from the liquid in the bioreactor. Any remaining liquid or wash water in the fermentation bioreactor is recycled by replenishing it as a growth medium for microalgae or macroalgae. The remaining nutrients support the growth of microalgae or macroalgae, making the complete system extremely friendly to the ecosystem.

[0021] In one embodiment, microalgae and fungal mycelia derived from edible fungi are grown together in a single bioreactor. With the help of light, CO2, trace elements such as Fe, N, P, and optionally Si sources, a symbiotic system is created in which the microalgae produce organic matter and oxygen. The fungal mycelia consume oxygen and ingest the organic matter from the microalgae, producing CO2. The CO2 stimulates the growth of the microalgae. The fungal mycelia are separated by filtration, and the microalgae, due to their small size, remain suspended in the liquid. As in the first embodiment, other growth factors and processing aids known to those skilled in the art, not provided by the microalgae, are optionally added to obtain optimal growth conditions for the fungal mycelia. The light necessary for the growth of the microalgae can be provided by artificial lighting in a metal container or by natural / artificial light in a transparent bioreactor. In certain embodiments, this may be a photobioreactor, such as a tubular or panel system, equipped with a liquid flow and temperature control system for optimal temperature and gas transfer. This embodiment of the system is even more ecologically friendly than the first embodiment because it uses less energy to maintain a homogeneous mixture of nutrients and gas within the bioreactor.

[0022] In one embodiment, microalgae and mycelium derived from edible fungi are grown together in a single bioreactor, the microalgae are temporarily separated from the main system, their cell walls are destroyed by physical force or enzymatic treatment, and they are re-looped into the main system as a source of readily available mycelium.

[0023] In one embodiment, microalgae are first grown in a separate system and then added along with their growth saturation to a main container where microalgae and fungal mycelium derived from edible fungi are grown together. This embodiment is advantageous when different concentrations and different optimal growth conditions are required for optimal fungal mycelial growth or to obtain a specific nutritional or flavor profile.

[0024] In one embodiment, components such as proteins, lipids, carbohydrates, or pigments are extracted from microalgae or macroalgae and added to a culture medium for fungal mycelium.

[0025] The isolated fungal mycelia of edible fungi from all embodiments are suitable as ingredients in plant-based food products for fish and marine foods, or as vitamin D-rich nutritional supplements when exposed to UV-B radiation. [Modes for carrying out the invention]

[0026] As used in the context of this invention, the term "edible" refers to food products or nutritional supplements suitable for consumption by humans or animals.

[0027] In the context of "non-animal alternatives to fish and marine foods," the term "non-animal" refers to food products or dietary supplements containing monounsaturated fatty acids such as ALA (alpha-linolenic acid), DHA (docosahexaenoic acid), and vitamin D, but which are not based on wild harvesting or aquaculture.

[0028] The term "fibrous mycelial mass" refers to the mycelium of at least one edible fungal strain.

[0029] The mycelium of edible fungi originates from heterotrophic organisms that require organic matter and oxygen for growth. The mycelium is the plant-like part of a fungal or fungal-like bacterial colony, composed of a mass of branches. Therefore, it is an extension of the fungal hyphae that emerge from fungal spores.

[0030] The microalgae or macroalgae selected for this invention are photosynthetic autotrophs and can grow under heterotrophic or mixed trophic conditions.

[0031] The plant-based alternative ingredients for the fish and marine foods described consist of mycelium of edible fungi grown in a fermentation solution containing microalgae or macroalgae or components derived therefrom.

[0032] It is characterized by the natural flavor of fish and marine foods, which is influenced by the quantity, species, and process of providing microalgae or macroalgae as a growth medium for fungal mycelium.

[0033] This further features a protein content of 15-60%, preferably 20-45%, most preferably 25-35%, based on 100% dry weight; a lipid content of 1-15%, preferably 2-10%; a monounsaturated fatty acid content of 0.3-10%, preferably 1-6%; and a vitamin D content of 0.1-500 mcg / 100g, preferably 50-350 mcg / 100g.

[0034] Fish and marine food substitutes are further characterized by their white, yellow, brown, or red color, influenced by the quantity, species, and the process of providing microalgae or macroalgae to the culture medium for fungal mycelium.

[0035] In a preferred embodiment, the food or nutritional supplement for human or animal consumption according to the present invention is characterized in that the edible microalgae or macroalgae or a portion thereof and fibrous mycelial mass in the composition are incubated together in a growth medium for edible fungal strains for at least 60 minutes. Preferably, the incubation time for the composition of fibrous mycelial mass of edible fungal strains is longer than 10 hours, and preferably 24 to 216 hours.

[0036] Fish or seafood food substitute products include fish such as saltwater fish like salmon, cod, tuna, and haddock, or freshwater fish like trout, pangasius, and carp; and any food product that claims to be similar to or a substitute for saltwater-based or freshwater-based shrimp, scallops, crab, lobster, other shellfish, mussels, and clams.

[0037] Derivatives may include, but are not limited to, fillets, breaded products, minced meats, or dishes or cooked meals based on these derivatives. This also includes food processing and preservation steps such as pasteurization, sterilization, acidification, refrigeration, freezing, and fermentation.

[0038] This invention relates to a non-animal substitute product or nutritional supplement for fish and marine foods for consumption by humans or animals. a) A fibrous mycelial mass of at least one edible fungal strain in the range of 0.5% to 99.5% by weight, b) Water in the range of up to 99.5% by weight, c) The use of a composition comprising edible microalgae or macroalgae or a portion thereof, wherein the edible microalgae or macroalgae or a portion thereof and fibrous mycelial masses were incubated together in a growth medium for an edible fungal strain.

[0039] The present invention also relates to a method for producing food or nutritional supplements for human or animal consumption, in particular non-animal substitute products or nutritional supplements for fish and marine foods for human or animal consumption, wherein the method a. A step of incubating a mycelial composition of at least one edible fungal strain and edible microalgae or macroalgae or a portion thereof in a liquid growth medium, b. A step of culturing the composition under conditions that enable the formation of fibrous mycelial masses through mycelial growth, c. After the completion of mycelial growth, the fibrous mycelial mass of the edible fungal strain is separated from edible microalgae or macroalgae or a portion thereof to obtain a non-animal substitute product or nutritional supplement for fish and marine food for human or animal consumption.

[0040] As will be described in more detail below, additional components may be added to the culture mixture consisting of fibrous mycelial masses and edible microalgae or macroalgae or a portion thereof. These components may include, but are not limited to, growth factors, trace elements, CO2, oxygen, or light.

[0041] Further processing of the ingredients into plant-based alternatives to fish or marine foods may involve reducing the moisture content of the ingredients, combining them with other food-grade raw materials suitable for food production, or subjecting them to typical food processing steps (but not limited to cooking, heating in oil, freezing, cooling, mixing, coating, shaping, fermentation, or blanching).

[0042] A reduction in moisture content can be achieved by centrifugal separation, filtration, pressurization, and evaporation of water by heating or depressurization of atmospheric pressure. When this ingredient is used as a dietary supplement, the moisture content is 0.5-15%, preferably 2-9%. When this ingredient is used as a flavoring additive, the moisture content is 3-30%, preferably 5-25%. When this ingredient is used as a main component in fish or marine food to impart texture, the moisture content is 25-98%, preferably 65-95%.

[0043] Food-grade ingredients suitable for combining with the ingredients of fish and marine foods to produce plant-based food products of fish and marine foods include, but are not limited to, plant-based proteins, flavorings, texture modifiers, and colorings, carbohydrates, lipids, preservatives, and fiber. Examples of plant-based proteins include, but are not limited to, soybeans, peas, wheat, rice, lupine, mung beans, potatoes, and chickpeas. Flavorings may be herbs and spices or extracts made from them, algae or extracts thereof, potentially fermentable sources such as soy sauce, or any other natural, naturally occurring, or artificial flavoring substances. Texture modifiers may include, but are not limited to, alkylcellulose such as methylcellulose or its derivatives, starches derived from potatoes, rice, wheat, corn, or tapioca, gums such as locust bean gum, carrageenan, or other algae-derived texture modifiers. Colorants may be any food-grade colorants of natural origin, such as spice or vegetable extracts represented by turmeric or carrot, algae-derived colorants such as astaxanthin, other natural pigments such as beta-carotene, or artificial colorants. Carbohydrates may be grains such as corn, wheat, or rice, and tubers or flowering tubers such as potatoes, tapioca, and konjac, but are not limited to these. Lipids may be any plant-derived lipids such as rapeseed, flaxseed, coconut, canola, sunflower, olive, algae, and palm oil, but are not limited to these. Preservatives may be natural acids such as lactic acid or acetic acid, salts, natural antioxidants such as tocopherol or rosemary extract, or artificial preservatives such as potassium sorbate, but are not limited to these. Fibers from plants such as coconut, peas, white beans, algae, or fruit pulp such as apples or citrus fruits may be used, but are not limited to these.

[0044] The following describes various methods for obtaining edible fungal mycelium as a substitute ingredient for fish and marine foods: In one embodiment of the present invention, microalgae are grown under autotrophic conditions in an open pond / waterway system or in a sealed photobioreactor with natural or artificial lighting, in tubular, plate-shaped, plastic bag-shaped, or modified forms thereof. The culture medium contains N, P, and optionally additional C or Si sources, and trace elements such as iron, which are known to those skilled in the art. Instead of mineral sources for these nutrients, but not limited to, food-grade waste from the food industry, such as molasses or corn steep liquor, can be used. Once the desired microalgae density is reached, the microalgae are separated from their growth fluid by existing processes such as filtration or centrifugation, but these are not part of the present invention and will not be described further here. After separation, the microalgae are sterilized to avoid contamination by other microorganisms in the culture medium of the fungal mycelium, and their cell wall structures are destroyed by physical forces (shearing and optionally heat) and / or enzymatic treatment to promote the digestion of the microalgae before being added to the culture medium of the fungal mycelium. In the case of macroalgae, they are washed, crushed, and sterilized after harvest, and their cell wall structures are destroyed by physical force and / or enzymatic treatment before being added to the culture medium for fungal mycelium. Combining different amounts of different microalgae or macroalgae yields a mixture of carbohydrates and proteins that is optimal for fungal mycelial growth and affects the lipid content of the mycelium. Mixtures of different microalgae also provide different fatty acid profiles that increase the concentration of omega-3 fatty acids such as ALA, EPA, and DHA in the fungal mycelium. Growth conditions can be optimized by adding other organic and inorganic raw materials, micronutrients, and processing aids, such as pH adjusters, that are not provided by microalgae and macroalgae and are known to those skilled in the art. Fermentation of fungal mycelium can be carried out in state-of-the-art batch, fed-batch, or continuous bioreactors that can supply compressed air, control the temperature, and mix the contents. After growth is complete, the fungal mycelium is separated from the liquid in the bioreactor and washed. Any remaining liquid in the bioreactor or any wash water is recycled by replenishing it as a growth medium for microalgae or macroalgae. The remaining nutrients help the growth of the microalgae or macroalgae, making the entire system very ecologically friendly.

[0045] In a particular embodiment of this design, oxygen produced from fungal mycelial fermentation is supplied to a connected photobioreactor where microalgae grow. Optionally, CO2 produced from the microalgae is supplied to a bioreactor where fungal mycelium grows. Preferably, the bioreactor is part of a closed system.

[0046] In one embodiment, the separated macroalgae or microalgae are treated in one or more extraction steps, as described in the literature, to isolate their components, such as proteins, carbohydrates, lipids, or pigments. These components are added to a sterile fungal fermentation culture medium either as a single component or in combination at various concentrations.

[0047] In one embodiment, microalgae and fungal mycelia derived from edible fungi are grown together in a closed system which may consist of a photobioreactor and / or a conventional closed bioreactor. With the help of light, CO2, trace elements such as Fe, N, P, and optionally Si and C sources, a symbiotic system is created in which the microalgae produce organic matter and oxygen. The fungal mycelia consume oxygen and ingest organic matter from the microalgae, producing CO2. The CO2 then stimulates the growth of the microalgae. Once a sufficiently high concentration of fungal mycelia is achieved, the fungal mycelia are separated from the microalgae by filtration and discharged for further processing. Due to their small size, the microalgae remain suspended in the liquid. Growth conditions can be optimized by adding other organic raw materials, micronutrients, and processing aids, such as pH adjusters, that are not provided by microalgae and macroalgae and are known to those skilled in the art. The light necessary for microalgae growth can be provided by artificial light, such as LED lights, in a sealed bioreactor, or by natural / artificial light in a transparent bioreactor. In certain embodiments, this may be a photobioreactor such as a tubular, bag, or panel system with a liquid flow and temperature control system for optimal temperature and gas transfer. The system in this embodiment is even more ecologically friendly because it reduces the need for ventilation required for microalgae production in the photobioreactor, or the need to supply compressed air into the bioreactor for fungal mycelium or microalgae. Energy consumption can be further reduced by diffusing the gas in situ rather than physically mixing it throughout the reaction vessel.

[0048] In a particular embodiment of this design, a fermentation liquid containing only microalgae is temporarily separated from the main system, the cell walls of the microalgae are destroyed by physical force or enzymatic treatment, and then re-looped into the main system as a more accessible raw material for fungal mycelium.

[0049] In one embodiment, microalgae are first grown autotrophically in a separate system and then added to the main system along with their growth saturation. Here, microalgae and mycelium derived from edible fungi are grown together in a conventional bioreactor and / or photobioreactor. This embodiment is advantageous when microalgae with different concentrations and different optimal growth conditions are required. It can also be used to target specific nutritional or flavor profiles of mycelium. After adding the growth saturation containing microalgae, the fermentation medium for the mycelium in the reactor is prepared to obtain optimal growth conditions for the mycelium.

[0050] The isolated fungal mycelia of all embodiments of edible fungi are suitable as plant components of fish and marine foods, or as nutritional supplements. Exposure to UV light increases their vitamin D content.

[0051] The present invention also relates to foods or nutritional supplements for consumption by humans or animals, in particular to non-animal substitute products or nutritional supplements of fish and marine foods for consumption by humans or animals obtained by the method described herein, and in particular this method a. A step of incubating a mycelial composition of at least one edible fungal strain and edible microalgae or macroalgae or a portion thereof in a liquid growth medium, b. A step of culturing the composition under conditions that enable the formation of fibrous mycelial masses through mycelial growth, c. After the completion of mycelial growth, the fibrous mycelial mass of the edible fungal strain is separated from edible microalgae or macroalgae or a portion thereof to obtain food or nutritional supplements for human or animal consumption, preferably non-animal substitute products or nutritional supplements for fish and marine food for human or animal consumption.

[0052] The macroalgae described in this invention may be any species that do not produce toxins, preferably species used for food consumption. When the macroalgae are selected from the division Rhodophyta, the classes Borealis and Europeanthia are preferred. Within the class Borealis, the orders Borealis, within the order Borealis, the family Borealis, and within the family, the genus Pyropia, with Yezoensis and Haitianensis being the most preferred.

[0053] If macroalgae are selected from the class Rhodophyceae, then within that class, the orders Dulsiales and Coriolares are preferred. If the orders Dulsiales are selected, then the family Dulsiaceae and within that family, the genus Dulsi are preferred, with Palmata and Mollis being the most preferred species. If the orders Coriolares are selected, then the families Coriolidaceae and Mycenaceae are preferred. Within the family Coriolidaceae, the genus Crispus is preferred, with Crispus being the most preferred species. Within the family Mycenaceae, the genera Sedum and Sedum are preferred. If the genus Sedum is selected, then Sedum rotundifolium is the most preferred species. If the genus Sedum is selected, then Cottonii is the most preferred species.

[0054] When macroalgae are selected from the division Chlorophyta, the class Ulvophyceae, within that class Ulvales, within that class Ulvaceae, within that class Ulvaceae, the genus Ulva is preferred, with Ulva sempervirens being the most preferred.

[0055] If macroalgae are selected from the division Photinia, then the class Phaeophyceae, within that class Laminariales, within that order Laminariaceae, and within that family Laminaria and Laminaria genera are preferred. If Laminaria is selected, the most preferred species are Laminaria japonica and Laminaria serrata. If Laminaria is selected, the most preferred species is Laminaria digitata.

[0056] As for microalgae, all non-toxin-producing species are suitable, and generally, microalgae that are consumed as food or used as food ingredients are preferred.

[0057] If microalgae are selected from the division Chlorophyta, Trebouxiaceae, Chlorodendronaceae, and Chlorophyta are preferred. If Trebouxiaceae is selected, Chlorellales are preferred. If Chlorellales is selected, the family Chlorellaceae is preferred. If Chlorellaceae is selected, the genus Chlorella is preferred, with Chlorella vulgaris being the most preferred. If Chlorophyta is selected, Chlamydomonales and Yokowamidales are preferred. If Chlamydomonales is selected, the families Haematococaceae, Dunaliellaceae, and Chlamydomonasaceae are preferred. If Chlamydomonasaceae is selected, the genus Chlamydomonas is preferred, with Chlorella reinhardtii being the most preferred. If Haematococaceae is selected, the genus Haematococcus is preferred, with Chlorella pulvialis being the most preferred. If Dunaliellaceae is selected, the genus Dunaliella is preferred, with Chlorella salina being the most preferred.

[0058] If the order Acuminales is selected, the family Acuminatidae is preferred. If the family Acuminatidae is selected, the genus Acuminatus is preferred, with species Dimorphus and Acuminatus being the most preferred.

[0059] If the Chlorodendronephyceae class is selected, the Chlorodendroneales order is preferred. If the Chlorodendroneales order is selected, the Chlorodendroneaceae family is preferred. If the Chlorodendroneaceae family is selected, the Tetraselmis genus is preferred, with the most preferred being the Suecica and Striatis species.

[0060] If microalgae are selected from the phylum Cyanobacteria, the class Cyanobacteria is preferred. Within Cyanobacteria, the orders Oscillatores and Synechococcales are preferred. If Oscillatores is selected, the family Microcoleidae is preferred. If Microcoleidae is selected, the genus Arthrospira is preferred, with the species Platensis being the most preferred. If Synechococcales is selected, the family Synechococcaceae is preferred. If Synechococcaceae is selected, the genus Synechococcus is preferred.

[0061] If microalgae are selected from the Haptophyta division, the Primnesiaceae and Pavlova subclasses are preferred. If Primnesiaceae are selected, the Isochrysidales orders are preferred. If Isochrysidales are selected, the Isochrysidaceae family is preferred. If Isochrysidaceae are selected, the genus Isochrysidus is preferred, with Isochrysidus galbana being the most preferred. If Pavlova subclass are selected, the Pavlovales orders are preferred. If Pavlovales orders are selected, the Pavlovaceae family is preferred.

[0062] If microalgae are selected from the division Chloropoda, the classes Diatoms, Coamidiaceae, Labyrinthulae, Yellow-green algae, and Euophthalmophytes are preferred. If Diatoms are selected, the orders Chalodiales are preferred. If Chalodiales are selected, the families Chalodiaceae and Pheodactyliaceae are preferred. If Chalodiaceae are selected, the genus Nitzia is preferred, with Dissipata being the most preferred. If Pheodactyliaceae are selected, the genus Pheodactylum is preferred, with Tricornutum being the most preferred.

[0063] If the class Coamidiaceae is selected, the orders Thalasiosiales and Bidolphiales are preferred. If the orders Thalasiosiales are selected, the families Skeletonaceae and Thalasiosinaceae are preferred. If the family Skeletonaceae is selected, the genus Skeletonema is preferred. If the family Thalasiosinaceae is selected, Pseudonana is preferred.

[0064] If the Bidolphiales order is selected, the Euphorbiaceae family is preferred. If the Euphorbiaceae family is selected, the genus Odontella is preferred, with the species Aurita being the most preferred.

[0065] If the class Labyrinthulae is selected, the order Labyrinthulales is preferred. If the order Labyrinthulales is selected, the family Chytriaceae is preferred. If the family Chytriaceae is selected, the genus Schizochytrium is preferred.

[0066] If the class Yellow-green algae is selected, the order Mischocodcales is preferred. If the order Mischocodcales is selected, the family Pleurochloridaceae is preferred. If the family Pleurochloridaceae is selected, the genus Monodus is preferred, with the most preferred being the species Subterranea.

[0067] If the Euophthalmophyceae class is selected, the Eustigmatoles order is preferred. If the Eustigmatoles order is selected, the Monodopsiaceae family is preferred. If the Monodopsiaceae family is selected, the Nannochloropsis genus is preferred, with the most preferred being Gaditana, Oceanica, and Oculata.

[0068] If microalgae are selected from the division Rhodophyta, the class Cynophylla is preferred. If Cynophylla is selected, the order Cynophyllales is preferred. If the order Cynophyllales is selected, the family Cynophyllaceae is preferred. If the family Cynophyllaceae is selected, the genus Cynophylla is preferred, with the most preferred being the species Cruentum.

[0069] The mycelium used in this invention is derived from at least one fungal strain, bacterial strain, or a combination thereof. The mycelium is derived from heterotrophic organisms that require organic matter and oxygen for growth. The mycelium is the plant portion of a fungal or fungal-like bacterial colony and is composed of a mass of branched cells. Thus, it is an extension of the fungal hyphae that emerge from fungal spores. Fungi are, for example, filamentous fungi.

[0070] The fungi used in the present invention are preferably selected from the phyla Basidiomycota, Ascomycota, Glomus, Mucor, Pyricophytes, or combinations thereof.

[0071] In a preferred embodiment, the fungus is preferably selected from the subphylum Agaricus, subphylum Cyanobacteria, subphylum Saccharomyces, class Taflynida, diversisporalis, orders Alcaeosporales, orders Paraglomales, orders Mucorales, mortieralles, subphylum Diplocos, orders Acellariales, orders Kiccerales, orders Dimargariales, orders Harperales, subphylum Polyporaceae, or a combination thereof.

[0072] In another embodiment, the fungi are preferably selected from the classes Tremella, Auricularia, Agaricales, Exobasisiomycetes, Malassezia, Malassezia, Moniliellomycetes, Hypholoma, Pycnoporus, Eurotium, Amanita, Rubrubenia, Hypholoma, Hypholomataceae, Glycine, Orbilia, Cetaceae, Xylonomycetes, or combinations thereof.

[0073] In another embodiment, the fungi are preferably from the following orders: Phylobasidiales, Agaricales, Amylocorticiales, Ateliales, Boletales, Jaapiales, Lepidostromatales, Geastrales, Trachypleales, Hysterangiales, Phallaleales, Auriculares, Chanterelles, Gleophylalles, Scarletales, Polyporaceae, Russulales, Stereopsidales, Trexiporales, Ceraceosorales, Doassandiales, Entyomatales, Mothymelales, Georgefficieriales, Microstromales, Tiretiales, Urocystisles, Chlorocystisles, Mala The order is selected from malassezioales, moniliellales, Saccharomycesales, Colonopholales, glomeralles, Hypotypoales, Melanosporales, Microaschulesales, Boliniales, Calospheriales, Chaetospheriales, Coniochetales, Diaporteales, Magnaporteales, Ophiostomales, Dactyloidales, Coralionasteales, Lulwarthiales, Meliorales, Chlorocyllales, Trichosphariales, Eurotiales, Cetothiriales, Thyreolaceales, Anaibogiales, Bonemouthales, Mucorales, Mucorales, or combinations thereof.

[0074] Alternatively, fungi may preferably belong to the following families: Phylobasidianaceae, Dacromycetaceae, Agaricaceae, Amanita, Broomeiceae, Chromocyphellaceae, Cortinariaceae, Cortinariaceae, Lyophyllum, Glycyrrhizoraceae, Himigasteraceae, Hydnangiaceae, Hypogynaceae, Limnoperdaceae, Lyophyllum, Pholiota, Niaceae Pellorinaceae, Pleurotaceae, Pleurotaceae, Porphyraceae, Pterulaceae, Schizophyceae, Stephanosporaceae, Strophariaceae, Tricholomataceae, Boletaceae, Boletaceae, Boletinellaceae, Diplocystisaceae, Gasterellaceae, Gastrosporiaceae, Hygrophoropsidaceae, Protog astraceae, Rhizoraceae, Serpulaceae, Smooth Boletaceae, Ginkgoraceae, Schizoporaceae, Polyporaceae, Fragiporaceae, Gelatoporaceae, Gelatoporaceae, Gypsophilaceae, Lycoperdonaceae, Polyporaceae, Sparassis crispa, Hydrangeaceae, Xenasmataceae, Amylodes The following families are selected: Sterulaceae, Pseudoporaceae, Echinodontiaceae, Hypogasteraceae, Rachnocladaceae, Luciferaceae, Russulaceae, Gloeocyctidiellacceae, Saccharomyceae, Saccharomycodaceae, Saccharomycopsidaceae, Lasiosphaeriaceae, Lasiosphaeriaceae, or combinations thereof.

[0075] In another embodiment, the fungus is preferably selected from the following genera: Neurospora, Aspergillus, Trichoderma, Pleurotus, Ganoderma, Inonotus, Ustilago, Rhizopus, Tuber, Fusarium, Penicillium, Trametes, or a combination thereof.

[0076] Furthermore, the fungi are selected from the group consisting of Aspergillus oryzae, Fusarium graminearum, Cordyceps sinensis, Tuber melanosporum, Tuber leucocephala, Penicillium camembertii, Neurospora intermedia, Neurospora cytophylla, Black rhinoceros fungus, or combinations thereof.

[0077] The edible fungi described in this invention may be fungal strains selected from the Basidiomycota or Ascomycota phyla.

[0078] If Basidiomycota is selected, the recommended subphylum is Agaricus. If Agaricus is selected, the recommended class is Agaricus.

[0079] If the class Agaricales is selected, the orders Agaricales, Auriculares, Boletales, Chanterelles, Polyporaceae, and Russulales are preferred.

[0080] If the Boletaceae order is selected, the Boletaceae and Pseudotubulaceae families are preferred.

[0081] If the Apricotellales order is selected, the Apricotaceae and Canthariaceae families are preferred.

[0082] If the Agaricales order is selected, the families Agaricaceae, Lyophyllum, Lyophyllum, Omphalotaceae, Pleurotaceae, Pleurotaceae, Schizophyllidaceae, Strophariaceae, and Tricholomataceae are preferred.

[0083] If the Polyporaceae order is selected, the families Ganodermata, Ganodermataceae, Polyporaceae, and Sparassis crispa are preferred.

[0084] If the order Russulales is selected, the families Mycena and Hericaceae are preferred.

[0085] If the order Auriculariales is selected, the family Auriculariaceae is preferred.

[0086] If the family Pleurotaceae is selected, the genus Pleurotus is preferred, with Pleurotus sapidus or Pleurotus ostreatus being the most preferred.

[0087] If the Ascomycota phylum is selected, the Cupworm subphylum is preferred.

[0088] If the subphylum Cetacea is selected, the classes Cetacea and Cetacea are preferred.

[0089] If the class Pycnophora is selected, the order Pycnophorales is preferred. If the order Pycnophorales is selected, the families Morchaceae and Tuberaceae are preferred.

[0090] If the class Pteromycetes is selected, the orders Pteromycetes and Pteromycetes are preferred. If the orders Pteromycetes are selected, the families Hypocynaceae and Pteromycetes are preferred. If the orders Pteromycetes are selected, the family Pteromycetes is preferred.

[0091] The present invention will be further described herein by the following examples.

[0092] Preferred method for carrying out the present invention [Examples]

[0093] - Cultivation of microalgae: The Chlorella (Chlorella vulgaris) and Spirulina (Arthrospira platensis) strains were purchased from Algae Research (Carlsbad, California, USA). The Haematococcus pluvialis strain was purchased from Carolina Biological Supply Company (South Carolina, USA).

[0094] Microalgae were cultured in modified BG-11 medium under sterile conditions. The chemical composition of the modified BG-11 medium is as follows: NaCl (5 g L-1), NaNO3 (1.5 g L-1), K2HPO4 (0.04 g L-1), MgSO4·7H2O (0.075 g L-1), CaCl2·2H2O (0.036 g L-1), citric acid (0.006 g L-1), ferric ammonium citrate (0.006 g L-1), EDTA (ethylenediaminetetraacetic acid) (0.001 g L-1), Na2CO3 (0.02 g L-1), and trace metal mix (1.0 mL). The trace metal mixture consists of H3BO3 (2.86 g L-1), MnCl 2· 4H2O(1.81g L-1), ZnSO4·7H2O(0.222g L-1), NaMoO 4· 2H2O (0.39g L-1), CuSO4 4· It consists of 5H2O (0.079g L-1) and CoCl2·6H2O (0.05g L-1). To initiate algal culture, 150mL of each strain from the inoculant material was inoculated into 3L of BG-11 medium. The culture was stored at 24°C in a 4L Erlenmeyer flask used as a photobioreactor, and LED lamps (Luxceo P6 RGB LED lights 2500K-6500K) were placed around the photobioreactor and illuminating it with a 12-hour photoperiod. Magnetic stirring was performed for mixing. [Examples]

[0095] - Pre-culture of fungal mycelium Small 1cm x 1cm pieces were punched out from agar plates in which Pleurotus sapidus had fully grown and transferred to 250mL Erlenmeyer flasks. 100mL of cultivation medium, autoclaved at 121°C for 20 minutes, was added under sterile conditions, and the mixture was dispersed for 20 seconds at 8500rpm using an Ultra-Turrax dispersion unit (T18 Basic, IKA-Werke, Staufen, Germany). The cultivation medium has the following composition: D-(+)-glucose H2O 30.0g L-1; 1-asparagine H2O 4.5g L-1; KH2PO4 1.5g L-1; MgSO47H2O 0.5g L-1; yeast extract 3.0g L-1; trace element solution 1.0mL L-1 / L (FeCl36H2O 80mg L-1), ZnSO47H2O 90mg L-1, MnSO4H2O 30mg L-1, CuSO45H2O 5mg L-1; EDTA (ethylenediaminetetraacetic acid) 400mg L-1 (all sterile filtered); pH adjusted to 6.0 with 2M NaOH / 2MH2SO4 solution.

[0096] The culture was carried out in an incubation flask in the absence of light, at 24°C, with stirring at 120 rpm for 6 days. [Examples]

[0097] - Main culture of fungal mycelium using standard cultivation medium and D-(+)-glucose 200 mL of the following culture medium was added to a 500 mL narrow-necked Erlenmeyer flask: (6.2 g L-sodium monosodium aspartate hydrate, 2.4 g L-NH4NO3, 1.5 g L-KNO3, 0.5 g L-MgSO47H2O, 15 g L-D-(+)-GlucoseH2O, 80 mg L-FeCl36H2O, 90 mg L-ZnSO47H2O, 30 mg L-MnSO4H2O, 5 mg L-CuSO45H2O, 400 mg L-EDTA). The pH was adjusted to 6.0 using a 2 M NaOH / H2SO4 solution, the flask was sealed with a cellulose stopper, and autoclaved (121°C, 20 minutes). 20 mL of the homogenized pre-culture medium from Example 2 was added to this solution. Fermentation was stopped after 9 days.

[0098] For large-scale fermentation, a 7.5L fermenter (Solaris Genesis SIP Benchtop Bioreactor) equipped with a propeller agitator and aeration pipes was used.

[0099] 5 L of culture medium was placed in a fermenter, the pH was adjusted to 6.0 with a 2 M NaOH / H2SO4 solution, and the mixture was autoclaved. Inoculation was performed using 500 mL of homogenized pre-culture from Example 2. The fermenter settings were as follows: stirrer speed 150 rpm, temperature: 24 °C, aeration rate: 0.3 a cm H-1. Fermentation was stopped after 7 days.

[0100] The culture was transferred to a 250 mL centrifuge beaker and centrifuged with 3.2 g for 10 minutes. The mycelium was then washed three times with redistilled water (deionized water) until the supernatant was colorless. For large amounts of mycelium, it was instead separated from the supernatant via a passcloth and washed with deionized water. The resulting fermentation product was freeze-dried at -85°C (Telstar LyoAlfa 10-85 Freeze Dryer) for chemical analysis.

[0101] In the sensory analysis, the washed fermented product was tasted by a sensory panel both uncooked and after being heated in oil in a pan, and the following observations were made: a. Uncooked: Color - white, pale yellow; Aroma - slightly fruity; Taste - mild, subtle flavor b. Cooked: Color - brown due to heat treatment in oil; Aroma - flavor from heat treatment in oil; Taste - flavor, mild.

[0102] The samples were freeze-dried until the dry matter content reached 94.86%. The composition of its contents and all other samples was determined using standard analytical methods.

[0103] Protein content was determined according to §64LFGBL17.00-15:2013-08 (modified). Fat content was measured according to §64 LFGB L 17.00-4:1982-05 (modified). Fatty acid composition was determined according to DGF C-VI 11a2016 (modified) and DGF C-VI 10a:2016 (modified) and calculated as methyl esters. The content of saturated, monounsaturated, and polyunsaturated fatty acids was calculated similarly.

[0104] Ash content was measured according to §64 LFGB L 17.00-3:2002-12 (modified), and moisture content was measured according to §64 LFGB L 17.00-1:2002-12 (modified).

[0105] The fiber content was measured according to §64 LFGB L 00.00-18:1997-01.

[0106] The sugar content was measured by HPLC according to DIN 10758:1997-05 (modified), and the carbohydrate content was calculated by differential calculus.

[0107] The heat generation value was calculated according to VO(EU)Nr.1169 / 2011.

[0108] Vitamin D2 was measured according to DIN EN12821:2009-08 (modified).

[0109] The complete composition is shown in Table 1.

[0110] [Table 1] [Examples]

[0111] - Main culture of fungal mycelium containing ruptured Chlorella vulgaris The fermentation broth containing Chlorella vulgaris from Example 1 was transferred to a 250 mL centrifuge beaker and centrifuged at 3.2 g for 10 minutes. The decanted microalgae were transferred to an Erlenmeyer flask and autoclaved at 121 °C for 20 minutes. After resuspending in 50 mL of sterile water, the cell walls were ruptured using an Ultra Turrax at 24,000 rpm for 10 minutes. This suspension was divided into two 500 mL narrow-necked Erlenmeyer flasks, each containing 200 mL of the following culture medium: (6.2 g L-1

[0112] Fermentation was stopped after 9 days, and the fermentation product was separated in the same manner as in Example 3.

[0113] In the sensory analysis, the washed fermented product was tasted by a sensory panel both uncooked and after being heated in oil in a pan, and the following observations were made: c. Uncooked: Color - white, pale yellow; Aroma - slightly vegetable-like; Taste - mild, slightly algal; d. Cooked: Color - brown due to being cooked in oil; Aroma - fresh seafood cooked in oil; Taste - very fresh fish-like flavor, slightly fatty.

[0114] The samples were freeze-dried until the dry matter content reached 95.78%. The composition of the contents was determined using the standard analytical method described in Example 2.

[0115] The complete composition is shown in Table 2.

[0116] [Table 2] [Examples]

[0117] - Main culture of fungal mycelium containing ruptured spirulina The fermentation broth containing spirulina from Example 1 was transferred to a 250 ml centrifuge beaker and centrifuged at 3.2 g for 10 minutes. The decanted microalgae were transferred to an Erlenmeyer flask and autoclaved at 121°C for 20 minutes. After resuspending in 50 ml of sterile water, the cell walls were ruptured using an Ultra Turrax (T 18 Basic, IKA-Werke, Staufen, Germany) at 24,000 rpm for 10 minutes. This suspension was divided into two 500 mL narrow-necked Erlenmeyer flasks, each containing 200 mL of the following culture medium: (6.2 g L-1

[0118] Fermentation was stopped after 9 days, and the fermentation product was separated in the same manner as in Example 3.

[0119] In the sensory analysis, the washed fermented product was tasted by a sensory panel both uncooked and after being heated in oil in a pan, and the following observations were made: a. Cooking: Color - white, pale yellow; Aroma - slightly vegetable-like; Taste - mild, slightly algal; b. Cooked: Color - brown due to being heated in oil; Aroma - fresh seafood heated in oil; Taste - very fresh fish-like flavor, slightly fatty. [Examples]

[0120] - Main culture of ruptured fungal mycelium Haematococcus pluvialis The fermentation broth containing Haematococcus pulvialis from Example 1 was transferred to a 250 mL centrifuge beaker and centrifuged with 3.2 g for 10 minutes. The decanted microalgae were transferred to an Erlenmeyer flask and autoclaved at 121 °C for 20 minutes. After resuspending in 50 mL of sterile water, the cell walls were ruptured using an Ultra Turrax (T 18 Basic, IKA-Werke, Staufen, Germany) at 24,000 rpm for 10 minutes. This suspension was divided into two 500 mL narrow-necked Erlenmeyer flasks, each containing 200 mL of the following culture medium: ((L-monosodium aspartate hydrate 6.2 g L-1, NH4NO3 2.4 g L-1, KNO3 1.5 g L-1, MgSO4 0.5 g L-1, FeCl3 80 mg L-1, ZnSO4 90 mg L-1, MnSO4 30 mg L-1, CuSO4 5 mg L-1, EDTA 400 mg L-1 / L).

[0121] The pH was adjusted to 6.0 using a 2M NaOH / H2SO4 solution, the flask was sealed with a cellulose stopper, and autoclaved (121°C, 20 minutes). 20 mL of the homogenized pre-culture medium from Example 2 was added to this solution.

[0122] Fermentation was stopped after 9 days, and the fermentation product was separated in the same manner as in Example 3.

[0123] To my surprise, it turned out to be a slightly pinkish-white color, and after the water was removed, it became even darker.

[0124] In the sensory analysis, the washed fermented product was tasted by a sensory panel both uncooked and after being heated in oil in a pan, and the following observations were made: a. Uncooked: Color - pinkish-white; Aroma - slightly vegetarian; Taste - mild, slightly algal; b. Cooked: Color - brown on the outside and grayish-pink on the inside when heated in oil; Aroma - fresh seafood heated in oil; Taste - very fresh fish-like flavor, slightly fatty. [Examples]

[0125] - Main culture of fungal mycelium, including unruptured Chlorella vulgaris, in a photobioreactor - mixed nutrient conditions A 4L Erlenmeyer flask and LED lamp (Luxceo P6 RGB LED light 2500K-6500K), used as a photobioreactor at room temperature (22°C), were placed around the photobioreactor to provide illumination with a photoperiod of 12 hours and were further exposed to sunlight for 2 hours / day to provide sufficient UV-B rays. Magnetic stirring was performed for mixing, and a stopper with an air inlet was provided for oxygen supply. After growing a 3L autotrophic batch of Chlorella vulgaris for 15 days, the culture medium was supplemented with D-(+)-glucose (5g L-1), yeast extract (5g L-1), KH2PO4 (1.0g L-1), and 1mL L-1 sterile trace element solutions of FeCl3·6H2O (80mg L-1), ZnSO47H2O (90mg L-1), MnSO4H2O (30mg L-1), CuSO45H2O (5mg L-1); EDTA (400mg L-1). The pH was adjusted to 6.0 by adding a 2M NaOH / 2M H2SO4 solution, and 150 mL of the pre-culture from Example 2 was added.

[0126] The flask was aerated with a constant airflow of 0.2 acm H-1, stirred at maximum speed, and maintained at 24°C. An LED lamp provided illumination with a 12-hour photoperiod. After 7 days, the fungal mycelium was separated from the supernatant by passing it through a pass-cross filter. The supernatant was then washed three times with redistilled water (deionized water) until it became colorless and no microalgae were visible. The fermentation product had a yellowish-white color similar to that of Example 3.

[0127] In the sensory analysis, the washed fermented product was tasted by a sensory panel both uncooked and after being heated in oil in a pan, and the following observations were made: a. Uncooked: Color - white, pale yellow; Aroma - slightly vegetable-like; Taste - mild, slightly algal; b. Cooked: Color - brown due to heat treatment in oil; aroma - fresh seafood heat treatment in oil; taste - very fresh fish-like flavor, slightly fatty, all with the same intensity as Example 3.

[0128] The samples were freeze-dried until the dry matter content reached 93.59%. The composition of the contents was determined using the standard analytical method described in Example 2.

[0129] The complete composition is shown in Table 3.

[0130] [Table 3] [Examples]

[0131] - Main culture of fungal mycelium containing unruptured Chlorella vulgaris 50 mL of fermentation broth containing 70 g L-1 of Chlorella vulgaris was added to 3500 mL of sterile fermentation medium with the following composition: NH4NO3 2.4 g L-1, KNO3 1.5 g L-1, MgSO4 0.5 g L-1, FeCl3 80 mg L-1, ZnSO4 90 mg L-1, MnSO4 30 mg L-1, CuSO4 5 mg L-1, D-(+)-glucose 45 g L-1, corn steep liquor 20 g L-1. The pH was adjusted to 6.0 with 2 MNaOH / H2SO4. A homogeneous mixture of 500 mL of Pleurotus ostreatus mycelium at a concentration of 30 g L-1 was inoculated into this fermentation mix.

[0132] Fermentation was stopped after 6 days, and the fermentation product was separated in the same manner as in Example 3.

[0133] In the sensory analysis, a sensory panel tasted the washed fermentation product in its raw, cooked, and oil-heated state: Fresh: Color - white, sandy brown; Aroma - faint, fruity fragrance Cooked: Color - White; Aroma - Faint, slightly oceanic scent; Taste - Mild, slightly fishy. Oil-cooked fish: Color - white and brown due to charring; Aroma - oil-cooked fish flavor; Taste - flavor similar to fresh fish. [Examples]

[0134] - Main culture of non-ruptured Chlorella vulgaris and fungal mycelium using different nitrogen sources 5 mL of fermentation broth containing 70 g L-1 of Chlorella vulgaris was added in equal volumes to two 500 mL Erlenmeyer flasks containing 350 mL of sterile fermentation medium with the following composition: NH4NO3 2.4 g L-1, KNO3 1.5 g L-1, MgSO4 0.5 g L-1, FeCl3 80 mg L-1, ZnSO4 90 mg L-1, MnSO4 30 mg L-1, CuSO4 5 mg L-1, D-(+)-glucose 45 g L-1, yeast extract 10 g L-1. The pH was adjusted to 6.0 with 2 MNaOH / H2SO4. A homogeneous mixture of 50 mL of Pleurotus ostreatus mycelium at a concentration of 30 g L-1 was inoculated into each Erlenmeyer flask.

[0135] Fermentation was stopped after 7 days, and the fermentation product was separated in the same manner as in Example 3.

[0136] In the sensory analysis, a sensory panel tasted the washed fermentation product in its raw, cooked, and oil-heated state: Raw: Color - light brown, sandy; Aroma - mild, yeasty aroma Cooked: Color - light brown; Aroma - meaty; Taste - meaty, like chicken. Oil-cooked: Color - light brown, surface is brown due to oil cooking; Aroma - flavorful chicken from oil cooking; Taste - flavorful and rich chicken flavor [Examples]

[0137] - Main culture of fungal mycelium including non-ruptured spirulina (Arthrospira platensis) 20 mL of fermentation broth containing 40 g L-1 of spirulina was added in equal volumes to two 500 mL Erlenmeyer flasks containing 350 mL of sterile fermentation medium with the following composition: NH4NO3 2.4 g L-1, KNO3 1.5 g L-1, MgSO4 0.5 g L-1, FeCl3 80 mg L-1, ZnSO4 90 mg L-1, MnSO4 30 mg L-1, CuSO4 5 mg L-1, D-(+)-glucose 45 g L-1, yeast extract 10 g L-1. The pH was adjusted to 6.0 with 2 MNaOH / H2SO4. A homogeneous mixture of 50 mL of Pleurotus ostreatus mycelium at a concentration of 30 g L-1 was inoculated into each Erlenmeyer flask.

[0138] Fermentation was stopped after 7 days, and the fermentation product was separated in the same manner as in Example 3.

[0139] In the sensory analysis, a sensory panel tasted the washed fermentation product in its raw, cooked, and oil-heated state: Raw: Color - brown; Aroma - faint, yeasty scent Cooked: Color - brown; Aroma - meaty; Taste - meaty, beefy. Oil-cooked: Color - brown, the surface is a darker brown due to oil cooking; aroma - a meaty aroma like beef cooked in oil; taste - a beefy flavor. [Examples]

[0140] - Main culture of fungal mycelium containing unruptured Chlorella vulgaris treated with lactic acid bacteria 5 mL of fermentation broth containing 70 g L-1 of Chlorella vulgaris was added in equal volumes to two 500 mL Erlenmeyer flasks containing 350 mL of sterile fermentation medium with the following composition: NH4NO3 2.4 g L-1, KNO3 1.5 g L-1, MgSO4 0.5 g L-1, FeCl3 80 mg L-1, ZnSO4 90 mg L-1, MnSO4 30 mg L-1, CuSO4 5 mg L-1, D-(+)-glucose 45 g L-1, corn steep liquor 20 g L-1. The pH was adjusted to 6.0 with 2 MNaOH / H2SO4. A homogeneous mixture of 50 mL of Pleurotus ostreatus mycelium at a concentration of 30 g L-1 was inoculated into each Erlenmeyer flask.

[0141] Fermentation was stopped after 7 days, and the fermentation product was separated in the same manner as in Example 3.

[0142] The resulting 60g of filter cake was finely chopped in a food blender (Thermomix® 6; Vorwerk International & Co KMG) until coarsely homogenized. 5g of lactose and 0.1g of lactic acid culture were added using the mixing function. The resulting product was stored at 4°C for 10 days.

[0143] For sensory analysis, the resulting fermentation products were tasted by a sensory panel in their raw, cooked, and oil-heated state: Raw: Color - white, sandy; Aroma - faint, slightly acidic dairy scent; Taste - slightly acidic, like fresh cream cheese. Cooked: Color - light brown; Aroma - cooked dairy; Taste - acidic cooked milk Oil-cooked: Color - light brown, the surface is brown due to oil cooking; Aroma - flavorful and acidic; Taste - flavorful, sour, tastes like halloumi.

Claims

1. below; a. A fibrous mycelial mass of at least one edible fungal strain in the range of 0.5% to 99.5% by weight, b. Water and, c. A food or nutritional supplement for consumption by humans or animals comprising a composition of edible microalgae or macroalgae or a portion thereof, wherein the edible microalgae or macroalgae or a portion thereof and the fibrous mycelial mass are incubated together in a growth medium of the edible fungal strain, the fibrous mycelial mass has a protein content of 15 to 60% by weight, a lipid content of 1 to 15% by weight, a monounsaturated and polyunsaturated fatty acid content of 0.3 to 10% by weight, and a vitamin D content of 0.1 to 500 mcg / 100g, and the composition comprises one or more of the following additional components: d. Flavoring components selected from herbs, spices or their extracts, sauces, natural, artificial or identical flavoring agents, e. Texture-improving ingredients selected from starch, gum, algae or alkylcellulose and their derivatives, f. Preservatives selected from acids, salts, natural antioxidants, or artificial preservatives. g. Carbohydrate components derived from grains, tubers, or bulbous tubers, h. Fiber components selected from fruits, algae, or vegetables, i. Spices or vegetable extracts, algae, vegetable oils, coloring agents derived from artificial or natural pigments, j. Protein components selected from soybeans, peas, wheat, rice, lupine, mung beans, and chickpeas. k. Plant-derived lipid components selected from rapeseed, flaxseed, coconut, canola, sunflower, olive, algae, and palm oil.

2. A food or nutritional supplement for human or animal consumption according to claim 1, which is a non-animal substitute product for fish and marine foods.

3. The fibrous mycelial mass has a protein content of 20-45% by weight, a lipid content of 2-10% by weight, a monounsaturated and polyunsaturated fatty acid content of 1-6% by weight, and a vitamin D content of 50-350 mcg / 100g, according to claim 1 or 2, a food or nutritional supplement for consumption by humans or animals.

4. The food or nutritional supplement for human or animal consumption according to claim 1, wherein the edible microalgae or macroalgae or a portion thereof and the fibrous mycelial mass in the composition are incubated together in the growth medium for the edible fungal strain for at least 60 minutes.

5. A method for manufacturing food or nutritional supplements for consumption by humans or animals, a. A step of incubating a mycelial composition of at least one edible fungal strain and edible microalgae or macroalgae or a portion thereof in a liquid growth medium, b. A step of culturing the composition under conditions that enable the formation of fibrous mycelial masses by the growth of the mycelium, c. A method comprising the step of, after the completion of the growth of the mycelium, separating the fibrous mycelial mass of the edible fungal strain from the edible microalgae or macroalgae or a portion thereof to obtain the food or nutritional supplement for consumption by humans or animals.

6. Additional growth factors, trace elements, CO ２ A method for producing food or nutritional supplements for human or animal consumption according to claim 5, wherein oxygen or light is added to the liquid growth medium.

7. A method for producing food or nutritional supplements for human or animal consumption according to claim 5 or 6, wherein the cell walls of the microalgae or macroalgae are destroyed by physical force and / or enzymatic treatment and / or sterilized before being added to the liquid growth medium.

8. A method for producing a food or nutritional supplement for human or animal consumption according to claim 5, wherein the water content of the composition is reduced to a range of 0.5 to 95% by weight, 0.5 to 15% by weight, 2 to 9% by weight, 3 to 30% by weight, 5 to 25% by weight, 25 to 98% by weight, or 65 to 95% by weight by centrifugal separation, filtration, pressurization, evaporation of water by heating, or depressurization of atmospheric pressure.

9. A method for producing a food or nutritional supplement for human or animal consumption according to claim 5, wherein the composition of the edible fungal strain and the fibrous mycelial mass of the edible microalgae or macroalgae or a part thereof is fermented in a closed system.

10. The aforementioned microalgae belong to the divisions Chlorophyta, Cyanobacteria, Haptophyta, Yellow Algae, Rhodophyta, Trebouxia, Chlorophyta, Chlorophyta, Cyanobacteria, Primnesia, Pavlova, Diatoms, Coamidiaceae, Labyrinthulae, Yellow-green algae, Euophthalmophyta, Chynophyta, Chlorellales, Chlamydomonales, Yokowamidales, Chlorophyta, Oscillatoria, Synechococcida, Isochrysiformes, Chalodia, Thalasiosillae, Bidolphia, Labyrinthulae, Mischococcales, Eustigmatos, Chinoliidae, Chlorellaceae, Haematococcaceae, Dunaliellaceae, Chlamydomonasaceae, Apocynaceae, Chlorodendronaceae, Chlorodendronaceae, Microcoleusaceae, Cine A method for producing food or nutritional supplements for human or animal consumption according to claim 5, selected from the group consisting of the families Cococcaceae, Isochrysiaceae, Pavlovaceae, Dracaenaceae, Pheodactylaceae, Skeletonaceae, Thalasiosiflorae, Euphorbiaceae, Chloridaceae, Pleurochloridaceae, Monodopsiaceae, Chlorellaceae, Haematococcus, Dunaliella, Dimorphus, Acuminatus, Tetraselmis, Arthrospira, Synechococcus, Isochrysidus, Nitzia, Pheodactylum, Odontella, Pseudodonana, Schizochytrium, Monodus, Nannochloropsis, and Chlorella.

11. The microalgae are Chlorella vulgaris, Chlorella reinhardtii, Haematococcus pulvialis, Dunaliella salina, Scenedesmus dimorphus and acuminatus, Tetraselmis suecica and striates, Arthrospira platensis, Isochrysis galbana, Nitzschia dissipata, Phaedatalum tricornutum, Odontella aurita, Monodus subterranea, Nannochloropsis gaditana, oceanica and oculate, Porphyridium A method for producing a food or nutritional supplement for human or animal consumption according to claim 5, selected from cruentum.

12. The aforementioned macroalgae include the divisions Rhodophyta, Chlorophyta, Yellow phyta, Borealis, Europeanthaceae, Phaeophyceae, Ulvophyceae, Boreales, Dulciales, Cephaliales, Ulvales, Laminariales, Borealis, Dulciaceae, Cephalia, Ulvaceae, Laminariaceae, Pyropia, Dulcus, Phyllosta, Sodium, Sodium, Ulva, and Laminaria, Borealis family (yezooensis and haitianensis), Palmaria palmata and mollis, Chondrus crispus, Tropical Sodium, Euchema cottonii, Ulva, Laminaria and Sakhalin Laminaria, Laminaria A method for producing a food or nutritional supplement for human or animal consumption according to claim 5, selected from the group consisting of digitata.

13. The aforementioned at least one edible fungal strain belongs to the phylum Basidiomycota, phylum Ascomycota, subphylum Agaricus, class Agaricus, class Agaricales, order Boletales, order Canthales, order Agaricales, order Polyporaceae, order Russulales, order Auriculares, order Paeoniales, family Morellaceae, family Tuberaceae, family Pleurotaceae, family Agaricaceae, family Canthaceae, family Boletaceae, and more. A method for producing food or nutritional supplements for consumption by humans or animals according to claim 5, selected from the group consisting of the families Pleurotaceae, Polyporaceae, Strophariaceae, Lyophyllum, Tricholomataceae, Omphalotaceae, Pleurotaceae, Schizophyllidaceae, False Rhizoraceae, Ganoderma lucidaceae, Sparassis crispa, Helicobacteriaceae, Pleurotaceae, Hypholomataceae, Tremellaceae, and Glycyrrhizaeaceae.

14. The method for producing a food or nutritional supplement for human or animal consumption according to claim 5, wherein the at least one edible fungal strain is selected from Pleurotus sapidus or Pleurotus ostreatus.

15. A method for producing a food or nutritional supplement for human or animal consumption according to claim 5, comprising separating the fibrous mycelial mass of the edible fungal strain from the edible microalgae or macroalgae or a part thereof, and then mixing, coating, pasteurizing, sterilizing, acidifying, refrigerating, freezing, freeze-drying, molding, or fermenting the composition.

16. A method for producing food or nutritional supplements for human or animal consumption according to claim 5, wherein oxygen generated from the fermentation of fungal mycelium is supplied to a photobioreactor in which microalgae or macroalgae are grown.

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