PROCEDURES FOR SEPARATING FILAMENTOUS FUNGI AND OTHER COMPONENTS FROM MOLD-FERMENTED COMPOSITIONS, AND USES OF THE SEPARATED COMPONENTS

Abstract

This document describes procedures for separating components traditionally considered waste material from mold-fermented compositions. The waste components can be separated either from unfiltered compositions or from a separate separation stream. In some embodiments, the filamentous fungi used in the production of the mold-fermented composition are the specific targets for separation. The incorporation of the separated waste components into various products is also described. In some embodiments, the separated components are used in alternative meat products and other foods intended for human consumption. The separated components can also be used in animal feed, as raw materials for other fermentation processes, or for use in food processing, cosmetics, or chemical processes.

Description

PROCEDURES FOR SEPARATING FILAMENTOUS FUNGI AND OTHER COMPONENTS FROM MOLD-FERMENTED COMPOSITIONS, AND USES OF THE SEPARATED COMPONENTS CROSS REFERENCE TO RELATED APPLICATIONS This application claims priority under 35 USC, section 119(e), to U.S. provisional patent application no. B62 / 864.946, filed on June 21, 2019, the entirety of which is incorporated herein by reference. TECHNICAL FIELD This application is generally directed to procedures for separating filamentous fungi and other components from mold-fermented compositions, and the uses of the separated components in alternative meats and other food products, animal feed, and other applications. BACKGROUND The use of fungi in the production of various foods and beverages, including alcoholic drinks, has been known for centuries. Fungi are often used to ferment certain aspects of foods or beverages as part of the preparation process. In many cases, the fermentation process used in the production of a food or beverage is followed by a separation or filtration process in which a waste stream produced during fermentation is separated from the food or beverage composition. This waste stream often includes both solid and liquid components, and the solid component may include portions of the fungus used during the fermentation process. Waste streams produced from the manufacture of mold-fermented foods and beverages are considered a waste product because the components of the waste stream are thought to have little or no use. In some cases, waste streams have been used as a sauce, as an ingredient in marinades, or as a flavor enhancer. When used in this way, the entire waste stream is typically incorporated into the sauce, marinade, or flavor enhancer (i.e., no further processing or separation of the waste stream takes place before its incorporation into the sauce, marinade, or as a flavor enhancer). With regard to the previously identified limited uses for waste streams from mold-fermented compositions and / or their components, the The fungal component of the waste stream has consistently been treated as a waste product with no practical use. As such, no technology has been developed to specifically separate a fungal component from a waste stream obtained in the production of mold-fermented compositions. Furthermore, refined food products unsafe for human consumption have been developed that incorporate the fungal component from the waste stream. Similar problems have also arisen with respect to other components of the waste streams of mold-fermented compositions that have long been considered useless.As such, these waste streams are frequently discarded or given away, such as for use as agricultural inputs, thereby increasing the amount of garbage produced and / or eliminating or minimizing the possibility of obtaining economic gains from this byproduct of the production of mold-fermented compositions. It would therefore be beneficial to develop new uses for the less desirable components of the waste streams formed from the production of mold-fermented compositions. Correspondingly, it would also be useful to develop procedures for effectively separating these components from the waste streams. BRIEF DESCRIPTION OF THE DRAWINGS FIGURE 1 is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 1A is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 1B is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 1C is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 1D is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 1E is a flowchart that illustrates a procedure for separating one 7кηαι η / ι znz / B / vo plus components of a mold-fermented composition according to various embodiments described herein. FIGURE 1F is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 1G is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 1H is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 11 is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. FIGURE 1J is a flow diagram illustrating a procedure for separating one or more components from a mold-fermented composition according to various embodiments described herein. DETAILED DESCRIPTION This document describes procedures for separating components from mold-fermented compositions traditionally considered waste products, and uses of these components in various applications. In some embodiments, procedures are described for separating filamentous fungi from mold-fermented compositions, or from a separation stream obtained during the production of mold-fermented compositions. Procedures for separating other components, such as starches, are also described. This document also describes various products incorporating the separated components of mold-fermented compositions and the uses of these components in various products. In some embodiments, the separated filamentous fungus is incorporated into alternative meats and other food products. Other uses of the separated components described herein include animal feed, food processing, cosmetics manufacturing, and chemical processes. With reference to FIG. 1, a procedure 100 for separating one or more components 7LPOI n / l 7P7 / B / Y of a mold-fermented composition includes a step 110 of providing an unfiltered mold-fermented composition, and a step 120 for separating one or more components from the unfiltered mold-fermented composition. With reference to FIG. 1 A, a procedure 100A for separating one or more components from a mold-fermented composition generally includes a step 110A of providing an unfiltered mold-fermented composition, a step 120A for separating a separation stream from the mold-fermented composition, and a step 130A for separating or isolating one or more components from the separated stream. The procedures described herein generally refer to separating or isolating one or more components from a mold-fermented composition, or from a separation stream obtained in the production of a mold-fermented composition. A mold-fermented composition is provided in step 110 of procedure 100 or step 110A of procedure 100A. As used herein, the term "mold-fermented composition" generally includes any food or beverage composition that uses mold to ferment one or more ingredients of the food or beverage composition during the manufacturing process. The reference to mold-fermented composition includes both alcoholic and non-alcoholic compositions.Non-exhaustive examples of mold-fermented beverages include, but are not limited to: sake, mirin, shochu, soju, dansul, juiniang, cheongju, amazake, awamori, doburoku, shaosingchu, takju, yakju, makgeolli, samsu, tapai, tapuy, Thai rice wine, ruhi, pachwai, and Balinese brem. More generally, a mold-fermented beverage can be any alcoholic beverage produced by saccharifying plant material with a filamentous fungus, resulting in a byproduct containing that filamentous fungus. Non-limiting examples of mold-fermented foods include, but are not limited to, soy sauce, tempeh, and miso. When the mold-fermented composition is provided at stage 110 or stage 110A, the mold-fermented composition may be in a finished product state (i.e., suitable for sale, distribution, human consumption, etc.) or it may be in a pre-finished product state (i.e., where further processing steps are to be carried out before the composition is marketed, distributed, consumed, etc.). The specific type of mold used in the mold-fermented composition provided in step 110 or 110A is not generally limited. In embodiments where 7LPOI n / l 7P7 / B / Y The mold-fermented composition is, for example, sake; the mold may be Aspergillus oryzae, a type of filamentous fungus. In other embodiments, the mold may be Rhizopus oryzae or Aspergillus sojae. More generally, in some embodiments, the mold-fermented composition is prepared using a filamentous fungus as the mold component. The filamentous fungus generally includes any type of fungus in which fungal mycelium growth occurs during the production of the mold-fermented beverage. Although not a mold, the embodiments described herein may also apply to compositions fermented with mushrooms or any fungi that produce a multicellular structure or mycelium. During the production of the mold-fermented composition provided in step 110 or 110A, various components / ingredients are used during one or more specific steps of the process that are not desired, even though they serve one or more functions during the manufacturing process of the composition and are useful and / or beneficial in the primary or other final form of the composition. In some embodiments, these components do not adversely affect the composition in any significant or substantive way and are therefore retained in the composition despite their lack of utility in the final form. In other embodiments, measures are implemented during the manufacturing process of the composition to remove these components from the composition before it reaches its final form.Typically, these components are separated from the composition as part of a waste stream that includes multiple components and is somewhat imprecisely separated from the composition towards the end of the composition manufacturing process. However, in the embodiments described herein, more precise separation and / or isolation are carried out to obtain highly concentrated quantities of one or more components that can then be used in other applications, as described in further detail below. Therefore, in step 120 of procedure 100, one or more components are separated from the mold-fermented composition (in final or pre-final form), whereas in steps 120A and 130A of procedure 100A, a separation stream is separated from the mold-fermented composition, and then one or more specific components are separated or isolated from the separation stream. The point during the production of the composition at which specific components are removed is not generally limited. In some embodiments, the 7LPOI n / l 7P7 / B / Y Separation occurs at one of two general points during the production of the composition. In the implementation of FIG. 1 and procedure 100, separation step 120 is carried out when the composition still contains most, if not all, of the residual material that would normally be removed as part of separating a separation stream from the composition. For example, in the case of sake production, the residual stream (usually referred to as sake kasu) is normally removed from the sake toward the end of the general sake-making process. Sake kasu may contain rice grains / starch, water, yeast, and filamentous fungi.However, in embodiments where the separation of one or more components is carried out while the composition still contains most or all of the residual material, the one or more components are removed before the separation of the general residual stream (i.e., sake kasu) from the sake. In one example, sake production is carried out to the point where a sake mixture is present that would otherwise become sake kasu, at which point one or more components are directed for the separation of combined sake and sake kasu. In some embodiments, the filamentous fungus is specifically directed for the removal of combined sake and sake kasu, leaving a mixture of sake and the remaining components of sake kasu (e.g., starch, yeast, etc.) after the separation of the filamentous fungus.Further processing steps can be used to separate the starch and other residual components from the sake, but at least one component (e.g., the filamentous fungus) has already been separated in this embodiment. In carrying out FIG. 1A and steps 120A and 130A, the mold-fermented composition and the separation stream obtained from the production of the mold-fermented beverage are separated in step 120A, and then the individual components are separated and / or isolated from the separation stream in step 130A. Step 130A may employ either or both of separation, in which the desired components are separated from the separation stream to obtain the desired components (which may be in the form of a second separation composition), and isolation, in which the unwanted components are separated from the separation stream, leaving the desired components. In the case of sake, the sake and sake kasu are separated according to traditional sake production procedures, and one or more components are then separated or isolated from the sake kasu stream.Using a filamentous fungus again as a specific example, sake kasu separated from sake will include the filamentous fungus, starch, yeasts, water, etc., and stage 130A involves processing sake kasu for. 7κηαι η / ι ζηζ / Β / γ remove or isolate a concentrated amount of the filamentous fungus from sake kasu. The embodiments described above illustrate how the component can be removed and / or isolated at different stages of the production process of the mold-fermented composition, with specific emphasis on the removal / isolation of the component from both the combined composition and the possible separation stream (e.g., a pre-filtered or unfiltered composition, or a separation stream after it has been separated from the primary composition). The embodiments described above highlight the ability to remove the filamentous fungus, but it should be appreciated that other components or combinations of components can also be separated / isolated at various points in the manufacturing process. As discussed previously, the mold-fermented composition from which a separation component can be separated and / or isolated (such as in the form of a separation composition) is not generally limited. Sake has been provided as a specific example of a mold-fermented composition, and any specific type of sake can be used. Specific types of sake from which residual components can be separated / isolated include, for example, namazake, genshu, muroka, nigorizake, seishu, etc. Other mold-fermented beverages from which separation components can be separated / isolated include, but are not limited to, mirin, amazake, and makgeolli. Any specific type of these beverages can be used. Regardless of whether the component being separated / isolated is from the combined composition and the potential component, or from the component itself, the specific method for separating / isolating the component is generally not limited. Different separation techniques and procedures can be used depending on the specific component being separated / isolated, the specific composition from which the component is being separated / isolated, and other considerations. Generally speaking, physical, chemical, enzymatic, temperature-based, and biological separation / isolation techniques, including various combinations thereof in any sequence, can be used to separate / isolate components (or compositions) from the beverage. The physical separation / isolation procedures for the components that can be used in step 120 or step 130A may include, but are not limited to: sieving the unfiltered composition (i.e., the composition combined with the possible separation stream) or separated stream through a vibrating screen or membrane; sending the unfiltered composition or separated stream through a screen / membrane using a pump (or other method of producing a pressurized flow); sending the unfiltered composition or separated stream through a screen / membrane using vacuum; sending the unfiltered composition or separated stream through a screen / membrane using centrifugation; separating the components of the unfiltered composition or separated stream by density using centrifugation; belt filtration of the unfiltered composition or separated stream;Tangential flow of the unfiltered composition or separated stream through a sieve / membrane; gravity feed of the unfiltered composition or separated stream through a sieve / membrane; pressing the unfiltered composition or separated stream to separate the solid from the liquid; particle size separation of the unfiltered composition or separated stream by sedimentation over time in water or another solution;or density separation of the unfiltered composition or separated stream by sedimentation over time in solution. When using sieves / membranes, additional procedures such as scraping or cake removal from the sieve / membrane can also be incorporated into the separation / isolation techniques. Parameters such as sieve mesh size, centrifuge speed, vacuum pressure, etc., can also be adjusted to maximize the separation and / or target separation of the specific components. Chemical and / or enzymatic separation techniques may involve the use of a solvent to selectively dissolve a specific component. When a solvent is used in the separation / isolation procedure, the specific type of solvent is not limited. In some embodiments, the solvent may be water or an alcohol. Chemical and / or enzymatic separation may also involve the use of further fermentation by an organism to produce enzymes that degrade / digest specific components. The specific type and amount of solvent, as well as the specific organism, can be adjusted to maximize the separation and / or the target separation of a specific component. In some embodiments, the enzyme used is an amylase enzyme, although other enzymes may also be suitable. Temperature-based separation / isolation techniques may include heat treatment of the unfiltered composition or separated stream to solubilize components or make them more susceptible to enzymatic digestion, thereby increasing separation. Various temperature ranges can be used to maximize separation and / or target specific components for separation. Some volatile molecular components, such as alcohol, can be removed during heating or 7кηαι η / ι znz / B / v application of vacuum or some combination thereof. Biological separation / isolation techniques may include the use of additional fermentation by an organism to digest specific components. The specific type of organism can be adjusted to maximize the separation and / or the target separation of a specific component. Additional separation / isolation techniques contemplated in this document include keeping the mold or yeast used in the procedure alive after initial use and allowing the mold or yeast to produce enzymes that degrade or digest specific components. As previously stated, one or more of the separation techniques described above can be used in conjunction with and in specific sequences to maximize separation / isolation and / or target a specific component for separation / isolation. The combination of techniques may include multiple techniques of one type of isolation / separation technique (e.g., multiple physical separation / isolation techniques) or multiple separation / isolation techniques from different types of isolation / separation techniques (e.g., one or more physical separation / isolation techniques along with one or more chemical separation / isolation techniques, etc.). With reference to FIG. 1B, a process 100B for separating components from a mold-fermented composition generally comprises a step 110B of providing an unfiltered mold-fermented composition, a step 120B of separating a separation stream from the mold-fermented composition, a step 130B of combining the separation stream with a solvent to form a mixture, a step 140B of heating the mixture to remove one or more first separation components, and a step 150B of separating a solvent with dissolved solids from the remaining solids. Steps 110B and 120B generally follow the same guidelines as steps 110A and 120A discussed in more detail above. Steps 130B, 140B, and 150B generally provide an example procedure for carrying out step 130A as discussed above, in which one or more desired components have been separated and / or isolated from the separation stream. In step 130B, a solvent is combined with the separation stream, and the solvent and the separation stream are mixed together to promote interaction between the solvent and the components of the separation stream. In some embodiments, the The solvent used in step 130B is a solvent that interacts with (i.e., dissolves) the desired components of the separation stream. In other embodiments, the solvent may be one that interacts with the undesired components of the separation stream. Any suitable solvent may be used, for example, unlimited solvents including water or an alcohol. The amount of solvent added to the separation stream is also generally not limited and may be used in any quantities necessary to provide the desired amount of interaction with the components of the separation stream. As stated above, mixing may be used to promote the interaction between the solvent and the components of the separation stream, and any mixing techniques or apparatus may be used for any suitable time and at any suitable rate.It should also be noted that mixing may not be necessary. In step 140B, the mixture of solvent and the separator stream is heated to remove one or more unwanted components from the mixture by evaporation. Generally speaking, heating step 140B can be used to remove low-boiling components in the mixture that are not part of the desired final components to be separated from the separator stream by boiling. The temperature to which the mixture is heated is not generally limited, although the temperature can be closely controlled so that only the unwanted components are removed from the mixture by boiling. The temperature used in the heating step can be affected by the solvent used in step 130B in embodiments where it is desired that the solvent remain in the mixture after the heating step.Any means of heating the mixture may be used, and the heating may be carried out in one or more stages and at one or more temperatures. In some embodiments, modified pressure is used to supplement the heating stage and requires lower or higher temperatures to remove the desired components by boiling. In step 150B, the mixture is separated into a solvent fraction (which includes the solid components dissolved in the solvent) and a fraction of the remaining solids in the mixture (i.e., the solids not dissolved in the solvent). Depending on the mixture components and the selected solvent, the desired component may be either the solids dissolved in the solvent fraction or the solids separated from the solvent fraction. Any suitable separation equipment may be used to carry out step 150B, and any specific operating parameters may be used. 7κηαι η / ι ζηζ / Β / γ To effectively achieve the desired separation, if the desired component is the solids dissolved in the solvent, an additional processing step can be carried out to remove the solids from the solvent. In a non-limiting example, centrifugation is used to carry out separation step 150 B. In a specific embodiment of procedure 100B, the procedure is used to separate filamentous fungi from sake kasu or mirin kasu. In this specific embodiment, step 110B will generally include providing unfiltered sake or mirin before the removal of what would become sake kasu or mirin kasu, and step 120B will involve separating the sake kasu or mirin kasu from the unfiltered sake or mirin. In step 130B, a solvent is added to the sake kasu or mirin kasu, using water as a suitable solvent for use with sake kasu and mirin kasu. In step 140B, the mixture of water and either sake kasu or mirin kasu is heated to remove alcohol and other volatile compounds from the sake kasu or mirin kasu. In stage 150 B, the separation is carried out in such a way that the water solvent fraction, which has the filamentous fungi in the previous stage, is separated from the remaining solid components of sake kasu or mirin kasu.A procedure similar to the shoyu kasu process used in the manufacture of soy sauce or any other similar separation stream containing filamentous fungi may also be applicable. Although the procedure illustrated in FIG. 1B includes a solvent addition step and a heating step, it should be appreciated that the procedure can also be carried out using only one of the solvent addition steps or the heating step. As shown in FIG. 1G, a procedure 100G resembles procedure 100B of FIG. 1B, but omits the solvent addition step, such that procedure 100G includes a step 110G of providing a mold-fermented composition, a step 120G of separating a first separation stream from the mold-fermented composition, a step 130G of heating the first separation stream to remove one or more components from the first separation stream, and a step 140G of separating liquids with the dissolved solids from the remaining solids. Similarly, FIG. 1H illustrates a procedure 100H that resembles procedure 100B of FIG. 1B.1B, but eliminates the heating step, so that procedure 100H includes a step 11 OH of providing a mold-fermented composition, a step 120H of separating a first separation stream from the mold-fermented composition, a step 130G of combining a solvent with the first separation stream to form a mixture, and a step HOG of separating the solvent with the dissolved solids from the solids. 7ΛΠΟΙ n / l 7Π7 / Β / Υ remaining in the mixture. As previously stated, the mold-fermented composition can be a beverage or a food. When the mold-fermented composition is a food, such as miso paste, specific separation techniques can be employed to separate the components of the mold-fermented food. With reference to FIG. 1C, a procedure 100C for separating components of a mold-fermented composition, which may be a mold-fermented food, generally comprises a step 110C of providing a mold-fermented composition, a step 120C of combining the mold-fermented composition with a solvent, a step 130C of heating the mixture to remove one or more unwanted components, and a step 140C of separating the solvent with the dissolved solids from the remaining solids. Step 110C follows the same guidelines as the 110 steps described in more detail above, where the mold-fermented composition can specifically be a mold-fermented food such as miso paste. Steps 120C, 130C, and 140C generally follow the same guidelines as the 130B, 140B, and 150B steps described in more detail above. In step 120C, a solvent is combined with the mold-fermented food composition, and the solvent and the mold-fermented composition are mixed together to promote interaction between the solvent and the components of the mold-fermented food composition. In some embodiments, the solvent used in step 120C is one that interacts with (e.g., dissolves) the desired components of the mold-fermented food composition. In other embodiments, the solvent may be one that interacts with the undesired components of the mold-fermented food composition. Any suitable solvent may be used, including, for example, unlimited solvents such as water or alcohol.The amount of solvent added to the mold-fermented food composition is also generally not limited, and can be used in any quantity necessary to provide the desired level of interaction with the components of the mold-fermented food composition. As previously stated, mixing can be used to promote the interaction between the solvent and the components of the mold-fermented food composition, and any suitable mixing techniques or apparatus can be used for any suitable duration and at any suitable speed. It should also be appreciated that mixing may not be necessary. 7ΛΠΟΙ n / l 7Π7 / Β / Y In step 130C, the mixture of solvent and mold-fermented food composition is heated to remove one or more unwanted components from the mixture by evaporation. Generally speaking, the 130C heating step can be used to remove low-boiling components in the mixture that are not part of the desired final components to be separated from the mold-fermented food composition by boiling. The temperature to which the mixture is heated is not generally limited, although the temperature can be closely controlled so that only the unwanted components are removed by boiling. The temperature used in the heating step may be affected by the solvent used in step 120C in embodiments where it is desired that the solvent remain in the mixture after the heating step.Any means of heating the mixture may be used, and the heating may be carried out in one or more stages and at one or more temperatures. In some embodiments, modified pressure is used to supplement the heating stage and requires lower or higher temperatures to remove the desired components by boiling. In step 140C, the mixture is separated into a solvent fraction (which includes the solid components dissolved in the solvent) and a fraction of the remaining solids in the mixture (i.e., the solids not dissolved in the solvent). Depending on the mixture components and the selected solvent, the desired component may be the solids dissolved in the solvent fraction or the solids separated from the solvent fraction. Any suitable separation equipment can be used to carry out step 140C, and any specific operating parameters that will effectively achieve the desired separation can be used. If the desired component is the solids dissolved in the solvent, an additional processing step can be carried out to remove the solids from the solvent. As a non-limiting example, centrifugation is used to carry out separation step 140C. Although the procedure illustrated in FIG. 1C includes a solvent addition step and a heating step, it should be appreciated that the procedure can also be carried out using only one of the solvent addition steps or the heating step, as shown in Fig. 1i. A procedure 1001 resembles procedure 100C of FIG. 1C, but omits the solvent addition step, such that procedure 1001 includes a step 1101 of providing a mold-fermented composition, a step 1201 of heating the mold-fermented composition. 7Lηοι η / ι znz / E / Y to remove one or more components from the mold-fermented composition, and a step 1301 of separating liquids with the dissolved solids from the remaining solids. Similarly, FIG. 1J illustrates a procedure 100J that resembles procedure 100C of FIG. 10, but eliminates the heating step, such that procedure 100J includes a step 110J of providing a mold-fermented composition, a step 120J of combining a solvent with the mold-fermented composition to form a mixture, and a step 130J of separating the solvent with the dissolved solids from the remaining solids in the mixture. With reference to FIG. 1D, a process 100D for separating components of a mold-fermented composition generally comprises a step 110D of providing an unfiltered mold-fermented composition and a step 120D of separating the mold-fermented composition into a liquid fraction containing some solids from the former and a solids fraction. Although not shown in FIG. 1D, process 100D may further include an optional heating step prior to step 120D intended to remove certain components of the mold-fermented composition by boiling. Additionally, and as described in more detail below, process 100D may also optionally include further processing of the liquid fraction created in step 120D. Step 110D generally follows the same guidelines as the 110 steps described in more detail above. In some embodiments, the mold-fermented composition provided in step 110D is a mold-fermented beverage, such as an unfiltered mold-fermented beverage. Step 120D may be similar or identical to step 150B or step 140C described above. In stage 120D, the mold-fermented composition is separated into a solid fraction and a combined solid-liquid fraction. The separation in stage 120D is generally designed to separate the mold-fermented composition in such a way that the resulting solid fraction includes the desired components, such as filamentous fungi, which have a higher protein content than the other solids present. The liquid fraction will generally include the liquid component of the mold-fermented composition, but will also include some solids, such as solids of a specific size and / or density, such that the solid remains with the liquid fraction after separation. Any suitable separation equipment may be used to carry out stage 120D, provided that the separation described above is achieved. 7LPOI n / l 7P7 / B / Y specific operating parameters that will effectively carry out the desired separation. In a non-limiting example, centrifugation is used for the 120D separation stage. The liquid fraction containing the solids created in step 120D can undergo further processing. For example, in some embodiments, the liquid fraction is subjected to additional separation procedures such as filtration to separate the solids and liquids in the liquid-containing fraction. Removing solids from the liquid fraction can produce a final composition, such as a mold-fermented beverage composition, that has been freed of all solid components traditionally treated as waste. The solids removed from the liquid fraction can generally include residual components, such as non-protein-based components that are not targeted by the separation carried out in step 120D. Figures 1E and 1F are variations of the procedures shown in Figures 1C and 1B, respectively, wherein Figures 1E and 1F change the order of solvent addition and heating steps from which they are illustrated in Figures 1C and 1B. Thus, in Figure 1E, procedure 100E includes heating step 120E, which is carried out before solvent addition step 130E (as opposed to solvent addition step 120C, which is carried out before heating step 130 in Figure 1C), and in Figure 1F, procedure 100F includes heating step 130F, which is carried out before solvent addition step HOF (as opposed to solvent addition step 130B, which is carried out before heating step 140B in Figure 1B). As previously stated, any specific component of a separate, unfiltered composition or stream can be directed for separation / isolation. In some embodiments, the separated / isolated component is one that has traditionally been considered to have limited or no utility and / or would otherwise be discarded as waste or scrap. Illustrative components that can be directed for separation / isolation include, but are not limited to, filamentous fungi, yeast, starch, or residual free undigested protein (such as rice protein). In some embodiments, one or more high-protein components are directed for separation and / or isolation to create a separated / isolated composition that has a high protein content and a higher protein concentration compared to the composition from which the high-protein components were separated / isolated.In some embodiments, the separated composition is greater than 55% by weight. 7LPOI n / l 7P7 / E / Y of protein on a dry weight basis (i.e., when the liquid is removed from the separated composition). In other embodiments, the protein content of the separated composition on a dry weight basis is greater than 35% by weight, greater than 40% by weight, greater than 45% by weight, greater than 50% by weight, greater than 60% by weight, greater than 65% by weight, greater than 70% by weight, greater than 75% by weight, or greater than 80% by weight. Its separation / isolation can also be carried out in such a way that the percentage of protein content in the separated composition increases by a certain percentage compared to the percentage of protein content in the material from which the separated material is separated, the percentages of protein content being expressed as a weight percent on a dry weight basis. In some embodiments, the percentage increase in protein content from the mold-fermented composition immediately prior to separation of the separated material (the percentage of protein content being expressed as a weight percent on a dry weight basis) is at least 150%, at least 160%, at least 170%, at least 180%, at least 190%, or at least 200%.For example, a mold-fermented composition immediately before separation of the separating material may have a protein content of 30% by weight on a dry weight basis. After the separation described herein, the separated material may have a protein content of 55% by weight on a dry weight basis, representing a 183% increase in protein content. The separation / isolation can also be carried out in such a way that the alcohol content of the separated material is low. In other words, when the initial mold-fermented composition from which a separation material is separated is an alcohol-containing mold-fermented composition, the separation can be carried out in such a way that the separated material contains very little of the alcohol from the alcohol-containing mold-fermented composition and therefore has a low alcohol content. In some embodiments, the alcohol content of the separated material is less than 5% by weight of alcohol, less than 4% by weight of alcohol, less than 3% by weight of alcohol, less than 2% by weight of alcohol, and less than 1% by weight of alcohol. The separation / isolation of the components of the composition or The unfiltered, separated stream is carried out with varying levels of purity. For example, in some embodiments, the specific component is separated / isolated in such a way that the 7LPOY n / l 7P7 / B / Y target component is greater than approximately 1% by weight, greater than approximately % by weight, greater than approximately 10% by weight, greater than approximately 15% by weight, greater than approximately 20% by weight, greater than approximately 25% by weight, greater than approximately 30% by weight, greater than approximately 35% by weight, greater than approximately 40% by weight, greater than approximately 45% by weight, greater than approximately 50% by weight, greater than approximately 55% by weight, approximately 60% by weight, greater than approximately 70% by weight, greater than approximately 80% by weight, greater than approximately 65% ​​by weight, greater than approximately 75% by weight, greater than approximately 85% by weight, greater than greater than greater than greater than approximately 90% by weight, greater than approximately 95% by weight, or approximately 100% by weight of the separated material.The remaining components in the separated stream can be any other material present in the unfiltered composition or the separated stream, including other separated components such as starch and yeast. The purity level of the target component in the separated stream can vary depending on the specific component being separated. For example, the purity level of filamentous fungus in a separated stream when filamentous fungus is the target of separation may be higher than the purity level of another component (e.g., starch) in a separated stream when the other component is the target of separation. With specific reference to FIG. 1A and procedure 100A, in which a separation stream is separated from the mold-fermented composition prior to final separation and then one or more components are separated or isolated from the separation stream, the above description describes the separation of one or more components from the separation stream. However, it should be appreciated that the desired components can also be isolated by removing other components from the separation stream and thus leaving behind the desired components. In other words, one or more components can be removed from the separation stream in such a way that what remains in the separation stream is the desired component or components, and the separation stream is effectively converted into the one or more desired components.In a specific, non-limiting example of this type of separation, the separation stream may include an alcoholic component in addition to one or more desired components, and the separation stream may be treated in such a way that the alcoholic component is removed from the separation stream, thus leaving behind the one or more desired components. In such embodiments, the alcoholic component of the separation stream may be removed by boiling and / or membrane separation, although other suitable procedures may be used to remove the alcohol from the separation stream.This procedure for removing one or more components from the separation stream, leaving behind in the separation stream the one or more desired components, can be specifically applicable to sake kasu separated from sake as a separation stream, and the removal of alcohol from sake kasu thus leaves behind the desired components in the sake kasu (e.g., filamentous fungi). As previously stated, various separation techniques can be used in any order and in any combination. Therefore, in some embodiments involving multiple separation stages, the procedure may include stages in which a component of the separation stream is removed from the separation stream, leaving the desired components in the separation stream, followed by stages to separate an additional desired component or set of components. Once separated / isolated, the component(s) can be incorporated into a variety of different products, thus providing highly beneficial value to components previously considered waste and discarded as such. The specific use of the component may depend on the specific component separated, although more generally, components with a high protein content can be useful in products such as meat alternatives, other food for human consumption (e.g., protein-fortified foods such as protein bars), or as high-quality animal or pet feed. Other separated components can be used as raw materials for other fermentation processes, food processing, cosmetics, and chemical procedures. In embodiments where the filamentous fungus is separated from the unfiltered composition or the separated stream, a particularly beneficial use of the filamentous fungus is in the production of alternative meats. As used herein, the term alternative meats generally means a combination of flavorings, fats, binders, and proteins combined to mimic the texture, flavor, and nutrition of meat (including seafood). Alternative meats are sometimes referred to as meat analogues or meat mimetics. The filamentous fungus serves as an excellent protein base for alternative meats for a variety of reasons described in greater detail below. 7ΛΠΟΙ n / l 7Π7 / Β / Y The amount of filamentous fungus used as a protein base in alternative meats is not generally limited. In some embodiments, the filamentous fungus is used as the sole protein base in the alternative meat, while in other embodiments, the filamentous fungus may be used in conjunction with other proteins and / or food ingredients (e.g., fats, oils, etc.). The filamentous fungus, separated from unfiltered mold-fermented compositions, is very suitable for use in the preparation of meat alternatives due to its microstructural level; it is approximately the same size as animal muscle fibers. This means that the filamentous fungus has a meat-like texture when arranged in a complex matrix. Furthermore, because the fungus is filamentous, the fibers form strands that resemble meat. In contrast, plant-based material is generally not able to achieve the same texture at the microstructural level as meat, and is therefore less suitable for meat alternatives than the filamentous fungus. The filamentous fungus separated from unfiltered mold-fermented compositions also generally has a neutral flavor after using the separation procedures described herein, e.g., removing volatile aroma components present from the initial fermentation process. As such, when incorporated into an alternative meat that includes the provided aroma to mimic the flavor of meat, the filamentous fungus does not adversely affect the specially designed aroma used to create a meat-like flavor (which typically includes hydrolyzed vegetable proteins, yeast-based extracts, and other natural and / or artificial flavors). Any masking flavor required to mask the flavor of the filamentous fungus and allow the other aromas to provide a meat-like flavor is minimal or not required at all.The filamentous fungus is also somewhat flavorful, again making it more complementary for use in meat alternatives and as a base protein source. This differs from plant-based proteins, which have a very strong flavor that needs to be masked in order not to overpower the other aromas used to create a meat-like taste. The use of filamentous fungi, separated from unfiltered or separate streams in alternative meats, also provides nutritional advantages. For example, filamentous fungi contain no cholesterol. They also provide complete proteins (i.e., a complete amino acid profile). Furthermore, they contain many micronutrients and are a source of beta-glucans (prebiotic fiber). Cost and efficiency benefits are also achieved through the use of the fungus 7LPOI n / l 7P7 / B / Y filamentous separated from unfiltered compositions or separation streams. Animal-based meats are very inefficient for producing meat / protein for human consumption, as an animal has to eat, drink water, and expend energy to grow. In addition, animals exhale carbon dioxide and produce methane, both of which pollute the air. Plant-based meats are generally better than animal-based meats from a cost- and efficiency perspective because the plants used are often nitrogen-fixing and can capture carbon dioxide. However, in the processing of plant-based proteins to prepare protein concentrates or protein isolates, a large amount of plant biomass is discarded.Conversely, alternative meats that utilize filamentous fungi are extremely effective, especially when the filamentous fungus is obtained from the production of mold-fermented beverages. This filamentous fungus would otherwise be treated as a waste product, but instead, it is used to prepare an alternative meat that is extremely nutrient-dense and high in protein. Regarding food safety, it is noted that facilities used to process meat from animals are considered extremely unhygienic. In contrast, fermentation processes are carried out in a clean (and often predominantly sterile) environment. As such, the refining and manufacturing process of alternative meats incorporating filamentous fungi separate from mold-fermented compositions can be carried out in a sterile environment with critical control points to ensure that contaminants are kept to a minimum. Components separated from mold-fermented compositions or from separated components can also be used in other food products intended for human consumption. For example, when the separated component is a filamentous fungus or other high-protein components of the fermented material, such as residual undigested protein or yeast, the high-protein, neutral flavoring material can be used as a protein base for any high-protein product where low, moderate, or no moisture is required. In some embodiments, the separated high-protein component(s) can be formulated or processed into a powder to prepare a protein powder suitable for use in the preparation of high-protein food products or as a supplement or fortifying ingredient in foods intended for human consumption.Non-limiting examples of other food products. 7кηαι η / ι znz / B / va those that can incorporate other separate components include protein bars or granules. In embodiments where starch is the separated component, the starch can be used in a variety of products. For example, the separated starch component can be used in any application where a starch solution with high moisture content, or dry forming flour, is required. In one specific example, the separated starch can be used to manufacture flour, which can then be used to manufacture baked goods and other foods that require flour as an ingredient. In embodiments where yeast is the separated component, the yeast can be used in a variety of products. In addition to being incorporated into foods designed for human consumption, the separated components, such as filamentous fungi or starch, can also be incorporated into animal or pet food. Animal and pet food generally requires starch and / or protein, and the separated components from unfiltered beverages or a separated source can supply these materials. For example, some animal feeds may require a high protein content, which can be better supplied by separated filamentous fungi than by plant-based proteins due to the more neutral flavor and the inclusion of micronutrients found in filamentous fungi. In other embodiments, the components separated from the unfiltered or separate stream of mold-fermented compositions can be used to provide raw material for other fermentation processes. In some embodiments, the separated components include functional enzymes or purified chemicals. These components have a wide variety of uses, including food treatment and / or processing, cosmetics manufacturing, and chemical procedures. Other products into which the separated components can be incorporated include health supplements, beauty products, functional ingredients (e.g., by transforming starches), bioactive compounds, fortifying / nutritional supplements, aromatic components, etc. As stated above, this disclosure relates to the separation of components from mold-fermented compositions and the use of these separated components in various products, and the mold-fermented compositions 7LPOI n / l 7P7 / B / Y Molds can include both food and beverage products. Soy sauce, tempeh, and miso paste are just a few examples of food products that utilize mold fermentation in their production and are therefore suitable for use in the procedures described herein. In some embodiments, these food products include filamentous fungi and other components during at least some part of their production. As such, separation techniques such as those described herein are equally applicable to food and beverage products for the purpose of separating relatively high concentrated quantities of one or more components from food or beverage compositions. With regard to soy sauce and miso paste, both food products employ Aspergillus oryzae as a mold in a fermentation stage used in their production. Therefore, specialized separation techniques, such as those described above, can be used to specifically target and separate filamentous fungi from soy sauce or miso paste. Other components traditionally removed from soy sauce and miso paste as residual components can also be targeted for separation using the techniques described herein. Once separated from the food products, these components, such as filamentous fungi, can be used in alternative foods, other food products (e.g., protein-rich products), animal feed, pet food, and so on., as described in more detail above with regard to the use of components separated from mold-fermented beverages. Tempeh production requires the fermentation of soybeans using Rhizopus spp. molds. Consequently, tempeh and similar solid food products that utilize fermentation in their production can also be subjected to the specialized separation techniques described herein to separate various components used in the production process. In the case of tempeh, filamentous fungi are just one example of a component that can be separated during the tempeh production process. Due to the solid nature of tempeh, additional techniques may be required to separate components during the production process. EXAMPLES OF IMPLEMENTATION The following is a non-limiting and non-exhaustive list of implementation examples. 7LPOY n / l 7P7 / B / Y and aspects of the various technologies described in this document. Realization 1: A process for separating one or more components from a mold-fermented composition, comprising: provide a fermented composition with molds; separating a first separation composition from the mold-fermented composition during the process of producing the final mold-fermented composition; and isolating or separating a second separation composition from the first separation composition, the second separation composition comprising one or more separation components; in which one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein, or a combination thereof. The procedure of any aspect or aspects of Implementation 1, wherein the mold-fermented composition is a mold-fermented beverage. The procedure of any aspect or aspects of Implementation 1, wherein the mold-fermented beverage is sake and the first separation composition is sake kasu, or the mold-fermented beverage is mirin and the first separation composition is mirin kasu. The procedure of any aspect or aspects of Implementation 1, wherein the mold-fermented composition is a mold-fermented food. The procedure of any aspect or aspects of Implementation 1, wherein the mold-fermented food is soy sauce, and the first separation composition is shoyu kasu. The procedure of any aspect or aspects of Implementation 1, wherein at least one of the one or more separation components is a filamentous fungus. The procedure of any aspect or aspects of Embodiment 1, wherein isolating or separating the second separation composition from the first separation material comprises: mix the first separation composition with a solvent; heating the mixture of the first separation composition and the solvent to evaporate one or more volatile components of the mixture; and separating the mixture into a liquid fraction and a solid fraction, wherein the one or more separation components are part of the solid fraction. The procedure for any aspect or aspects of Embodiment 1, wherein isolating or separating the second separation composition from the first separation composition comprises: mix the first separation composition with a solvent; and separate the mixture into a liquid fraction and a solid fraction, wherein one or more separation components form part of the solid fraction. The procedure for any aspect or aspects of Embodiment 1, wherein isolating or separating the second separation composition from the first composition comprises: heating the first separation composition to evaporate one or more volatile components of the mixture; and separating the first separation composition into a liquid fraction and a solid fraction, wherein the one or more separation components form part of the solid fraction. The procedure of any aspect or aspects of Embodiment 1, wherein isolating or separating the second separation composition from the first separation material comprises: heat the first separation composition to evaporate one or more volatile components of the mixture; mix the first separation composition with a solvent; and separate the mixture into a liquid fraction and a solid fraction, wherein one or more separation components form part of the solid fraction. The procedure for any aspect or aspects of Embodiment 1, wherein isolating or separating the second separation composition from the first separation composition comprises: remove an alcohol content from the first separation composition. The procedure of any aspect or aspects of Implementation 1, wherein removing the alcohol content from the first separation composition comprises removing the alcohol by boiling from the first separation composition, separating the alcohol from the first separation composition by passing the first separation composition through a selective membrane, or a combination thereof. 7κηαι η / ι ζηζ / Β / γ The procedure of any aspect or aspects of Implementation 1, wherein the second separation composition has a protein content greater than 55% by weight on a dry weight basis. Implementation 2: A food product comprising: a second separation composition comprising one or more separation components, the second separation composition being produced by: provide a fermented composition with molds; separating a first separation composition from the mold-fermented composition during the process of producing the mold-fermented composition; and isolating or separating the second separation composition from the first separation composition; in which one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein, or a combination thereof. The food product of any aspect or aspects of Embodiment 1 or Embodiment 2, wherein one or more components comprise a filamentous fungus. The food product of the aspect or aspects of Embodiment 1 or Embodiment 2, wherein the mold-fermented composition is a mold-fermented beverage. The food product of the aspect or aspects of Embodiment 1 or Embodiment 2 wherein the mold-fermented beverage is sake and the first separation composition is sake kasu, or the mold-fermented beverage is mirin and the first separation composition is mirin kasu. The food product of the aspect or aspects of Embodiment 1 or Embodiment 2, wherein the mold-fermented composition is a mold-fermented food. The food product of the aspect or aspects of Embodiment 1 or Embodiment 2, wherein the mold-fermented food is soy sauce and the first separating material is shoyu kasu. The food product of the aspect or aspects of Implementation 1 or Implementation 2, wherein the food product is a food product that is an alternative to meat or seafood. The food product of the aspect or aspects of Implementation 1 or Implementation 2, wherein the food product is a food product formulated for human consumption. 7κηαι η / ι ζηζ / Β / γ The food product of the aspect or aspects of Implementation 1 or Implementation 2, wherein the food product is animal feed or pet food. The food product of the aspect or aspects of Embodiment 1 or Embodiment 2, wherein the food product is a powder containing proteins. Implementation 3: 7кηαι η / ι znz / B / v A process for separating one or more components from a mold-fermented composition, comprising: providing a mold-fermented composition; and separating a separation composition from the mold-fermented composition, the separation composition comprising one or more separation components; wherein one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein or a combination thereof; and wherein the separation composition has a protein content greater than 35%, greater than 40%, greater than 45%, greater than 50%, greater than 55% or greater than 60% protein on a dry weight basis of the second separation composition. The procedure of any aspect or aspects of Implementation 3, mold-fermented composition is a mold-fermented beverage. The procedure of any aspect or aspects of Realization 3, mold-fermented beverage is sake, mirin, shochu or soju. The procedure of any aspect or aspects of Realization 3, fermented composition with molds is a fermented food with molds. The procedure for any aspect or aspects of Realization 3, fermented food with molds is soy sauce. The procedure of any aspect or aspects of Realization 3, less one of the one or more separation components is a filamentous fungus. in in in in in in the the the the the that that that that that the the the to the The procedure for any aspect or aspects of Implementation 3, wherein separating the mold-fermented composition comprises: to separate a solid fraction comprising one or more separation components from a solids residue and a liquid fraction; in which the separated solids fraction has a higher protein content than the solids portion of the remaining solids and the liquid fraction. The procedure for any aspect or aspects of Implementation 3, wherein separating the mold-fermented composition comprises: mix the fermented composition with molds using a solvent; Heat the mixture of the fermented composition with molds and solvent to evaporate one or more volatile components of the mixture; and separate the mixture into a liquid fraction and a solid fraction, wherein the one or more components to be separated are part of the solid fraction. The procedure for any aspect or aspects of Implementation 3, wherein separating the mold-fermented composition comprises: heating the mold-fermented composition to evaporate one or more volatile components of the mixture; and separating the mold-fermented composition into a liquid fraction and a solid fraction, wherein the one or more separation components form part of the solid fraction. The procedure for any aspect or aspects of Implementation 3, wherein separating the mold-fermented composition comprises: mix the fermented composition with molds using a solvent; separate the mixture into a liquid fraction and a solid fraction, wherein one or more of the separation components are part of the solid fraction. The procedure for any aspect or aspects of Implementation 3, wherein separating the mold-fermented composition comprises: heat the mold-fermented composition to evaporate one or more volatile components of the mixture; mix the fermented composition with molds with a solvent; and separate the mixture into a liquid fraction and a solid fraction, wherein one or more separation components form part of the solid fraction. Implementation 4: A food product comprising: a separation composition comprising one or more separation components, the separation composition being produced by: to provide a mold-fermented composition; and to separate the mold-fermented composition, 7ΛΠΟΙ n / l 7Π7 / Β / Y comprising the separation composition one or more separation components; wherein one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein or a combination thereof; and wherein the separation composition has a protein content greater than 35%, greater than 40%, greater than 45%, greater than 50%, greater than 55% or greater than 60% protein on a dry weight basis of the second separation composition. The food product of any aspect or aspects of Implementation 3 or Implementation 4, wherein one or more components comprise a filamentous fungus. The food product of any aspect or aspects of Realization 3 or Realization 4, wherein the mold-fermented composition is a mold-fermented beverage. The food product of any aspect or aspects of Realization 3 or Realization 4, wherein the mold-fermented beverage is sake and the first separation composition is sake kasu, or the mold-fermented beverage is mirin and the first separation composition is mirin kasu. The food product of any aspect or aspects of Realization 3 or Realization 4, wherein the mold-fermented composition is a mold-fermented food. The food product of any aspect or aspects of Realization 3 or Realization 4, wherein the mold-fermented food is soy sauce and the first separating material is shoyu kasu. The food product of any aspect or aspects of Realization 3 or Realization 4, wherein the food product is an alternative food product to meat or seafood. The food product of any aspect or aspects of Realization 3 or Realization 4, wherein the food product is a food product formulated for human consumption. The food product of any aspect or aspects of Realization 3 or Realization 4, wherein the food product is an animal feed or pet food. 7Ληοι η / ι znz / E / Y The food product of any aspect or aspects of Embodiment 3 or Embodiment 4, wherein the food product is a powder containing protein. Embodiments: 7ΛΠΟΙ n / l 7Π7 / Β / Y A process for separating one or more components from a mold-fermented composition, comprising: providing a mold-fermented composition; and separating a separation composition from the mold-fermented composition, the separation composition comprising one or more separation components; wherein one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein, or a combination thereof; and wherein the separation composition has a percentage protein content measured on a dry weight basis, the percentage protein content of the separation composition being at least 150%, at least 160%, at least 170%, at least 180%, at least 190%, or at least 200% of the percentage protein content measured on a dry weight basis of the original mold-fermented composition immediately before separating the separation composition from the mold-fermented composition. The procedure of any aspect or aspects of Realization 5, mold-fermented composition is a mold-fermented beverage. The procedure of any aspect or aspects of Realization 5, mold-fermented beverage is sake, mirin, shochu or soju. The procedure of any aspect or aspects of Realization 5, fermented composition with molds is a fermented food with molds. The procedure for any aspect or aspects of Realization 5, fermented food with molds is soy sauce. The procedure of any aspect or aspects of Realization 5, less one of the one or more separation components is a filamentous fungus. in in in in in in the the the the the that that that that that the the the to the The procedure for any aspect or aspects of Implementation 5, wherein separating the mold-fermented composition comprises: to separate a solid fraction comprising one or more separation components from a solids residue and a liquid fraction; in which the separated solids fraction has a higher protein content than the solids portion of the remaining solids and the liquid fraction. The procedure for any aspect or aspects of Implementation 5, wherein separating the mold-fermented composition comprises: mix the fermented composition with molds using a solvent; Heat the mixture of the fermented composition with molds and solvent to evaporate one or more volatile components of the mixture; and separate the mixture into a liquid fraction and a solid fraction, wherein the one or more components to be separated are part of the solid fraction. The procedure for any aspect or aspects of Implementation 5, wherein separating the mold-fermented composition comprises: heating the mold-fermented composition to evaporate one or more volatile components of the mixture; and separating the mold-fermented composition into a liquid fraction and a solid fraction, wherein the one or more separation components form part of the solid fraction. The procedure for any aspect or aspects of Implementation 5, wherein separating the mold-fermented composition comprises: mix the fermented composition with molds using a solvent; separate the mixture into a liquid fraction and a solid fraction, wherein one or more of the separation components are part of the solid fraction. The procedure for any aspect or aspects of Implementation 5, wherein separating the mold-fermented composition comprises: heat the mold-fermented composition to evaporate one or more volatile components of the mixture; mix the fermented composition with molds with a solvent; and separate the mixture into a liquid fraction and a solid fraction, wherein one or more separation components form part of the solid fraction. Implementation 6: A food product comprising: a separation composition comprising one or more separation components, the separation composition being produced by: provide a fermented composition with molds; and 7ΛΠΟΙ n / l 7Π7 / Β / Υ separate the separation composition of the mold-fermented composition, the separation composition comprising one or more separation components; wherein one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein, or a combination thereof; and wherein the separation composition has a percentage protein content measured on a dry weight basis, the percentage protein content of the separation composition being at least 150%, at least 160%, at least 170%, at least 180%, at least 190%, or at least 200% of the percentage protein content measured on a dry weight basis of the original mold-fermented composition immediately before separating the separation composition from the mold-fermented composition. The food product of any aspect or aspects of Implementation 5 or Implementation 6, wherein one or more components comprise a filamentous fungus. The food product of any aspect or aspects of Realization 5 or Realization 6, wherein the mold-fermented composition is a mold-fermented beverage. The food product of any aspect or aspects of Realization 5 or Realization 6, wherein the mold-fermented beverage is sake and the first separation composition is sake kasu, or the mold-fermented beverage is mirin and the first separation composition is mirin kasu. The food product of any aspect or aspects of Realization 5 or Realization 6, wherein the mold-fermented composition is a mold-fermented food. The food product of any aspect or aspects of Realization 5 or Realization 6, wherein the mold-fermented food is soy sauce and the first separating material is shoyu kasu. The food product of any aspect or aspects of Realization 5 or Realization 6, wherein the food product is an alternative food product to meat or seafood. The food product of any aspect or aspects of Implementation 5 or Implementation 6, wherein the food product is a food product formulated for 7ΛΠΟΙ n / l 7Π7 / Β / Υ human consumption. The food product of any aspect or aspects of Realization 5 or Realization 6, wherein the food product is an animal feed or pet food. The food product of any aspect or aspects of Implementation 5 or Implementation 6, wherein the food product is a powder containing protein. Implementation 7: 7кηαι η / ι znz / E / v A process for separating one or more components from a mold-fermented composition, comprising: providing a mold-fermented composition; and separating a separation composition from the mold-fermented composition, the separation composition comprising one or more separation components; wherein one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein or a combination thereof; and wherein the separation composition has an alcohol content of less than 5% by weight, less than 4% by weight, less than 3% by weight, less than 2% by weight or less than 1% by weight. The procedure of any aspect or aspects of Realization 7, mold-fermented composition is a mold-fermented beverage. The procedure of any aspect or aspects of Realization 7, mold-fermented beverage is sake, mirin, shochu or soju. The procedure of any aspect or aspects of Realization 7, fermented composition with molds is a fermented food with molds. The procedure of any aspect or aspects of Realization 7, fermented food with molds is soy sauce. in which the in which the in which the in which the in which the The procedure of any aspect or aspects of Implementation 7, wherein at least one of the one or more separation components is a filamentous fungus. The procedure for any aspect or aspects of Implementation 7, wherein separating the mold-fermented composition comprises: to separate a solid fraction comprising one or more separation components from a solids residue and a liquid fraction; in which the separated solids fraction has a higher protein content than the solids portion of the remaining solids and the liquid fraction. The procedure for any aspect or aspects of Implementation 7, wherein separating the mold-fermented composition comprises: mix the fermented composition with molds using a solvent; Heat the mixture of the fermented composition with molds and solvent to evaporate one or more volatile components of the mixture; and separate the mixture into a liquid fraction and a solid fraction, wherein the one or more components to be separated are part of the solid fraction. The procedure for any aspect or aspects of Implementation 7, wherein separating the mold-fermented composition comprises: heating the mold-fermented composition to evaporate one or more volatile components of the mixture; and separating the mold-fermented composition into a liquid fraction and a solid fraction, wherein the one or more separation components form part of the solid fraction. The procedure for any aspect or aspects of Implementation 7, wherein separating the mold-fermented composition comprises: mix the fermented composition with molds using a solvent; separate the mixture into a liquid fraction and a solid fraction, wherein one or more of the separation components are part of the solid fraction. The procedure for any aspect or aspects of Implementation 7, wherein separating the mold-fermented composition comprises: heat the mold-fermented composition to evaporate one or more volatile components of the mixture; mix the fermented composition with molds with a solvent; and separate the mixture into a liquid fraction and a solid fraction, wherein one or more separation components form part of the solid fraction. Implementation 8: A food product comprising: a separation composition comprising one or more separation components, the separation composition being produced by: provide a fermented composition with molds; and 7ΛΠΟΙ n / l 7Π7 / Β / Υ separate the separation composition of the mold-fermented composition, the separation composition comprising one or more separation components; wherein one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein or a combination thereof; and wherein the separation composition has an alcohol content of less than 5% by weight, less than 4% by weight, less than 3% by weight, less than 2% by weight or less than 1% by weight. The food product of any aspect or aspects of Implementation 7 or Implementation 8, wherein one or more components comprise a filamentous fungus. The food product of any aspect or aspects of Realization 7 or Realization 8, wherein the mold-fermented composition is a mold-fermented beverage. The food product of any aspect or aspects of Realization 7 or Realization 8, wherein the mold-fermented beverage is sake and the first separation composition is sake kasu, or the mold-fermented beverage is mirin and the first separation composition is mirin kasu. The food product of any aspect or aspects of Realization 7 or Realization 8, wherein the mold-fermented composition is a mold-fermented food. The food product of any aspect or aspects of Realization 7 or Realization 8, wherein the mold-fermented food is soy sauce and the first separating material is shoyu kasu. The food product of any aspect or aspects of Realization 7 or Realization 8, wherein the food product is an alternative food product to meat or seafood. The food product of any aspect or aspects of Realization 7 or Realization 8, wherein the food product is a food product formulated for human consumption. The food product of any aspect or aspects of Implementation 7 or Implementation 8, wherein the food product is an animal feed or pet food. 7кηαι η / ι ζπζ / β / υ The food product of any aspect or aspects of Implementation 7 or Implementation 8, wherein the food product is a powder containing protein. Unless otherwise stated, all numbers and expressions, such as those expressing dimensions, physical characteristics, etc., used in the specification (as distinct from the claims) are understood to be modified in all cases by the term "approximately" or "around." At a minimum, and not in an attempt to limit the application of the doctrine of equivalents to the claims, each numerical parameter listed in the specification and in the claims that is modified by the term "approximately" or "around" shall be considered in light of the number of significant figures cited and by applying rounding techniques. Furthermore, all intervals disclosed herein shall be understood to encompass and support the claims that list each and every sub-interval or each and every individual value included therein.For example, a stated interval from 1 to 10 shall be deemed inclusive and provide support for claims that list each and every sub-interval or individual value comprising and / or inclusive of the minimum value of 1 or more and ending with a maximum value of 10 or less (e.g., from 5.5 to 10, from 2.34 to 3.56, and so forth) or any value between 1 and 10 (e.g., 3, 5.8, 9.9994, and so forth). From the foregoing, it will be appreciated that the specific embodiments of the invention have been described herein by way of illustration, but that various modifications can be made without departing from the scope of the invention. Therefore, the invention is not limited except as specified in the appended claims.

Claims

1. A process for separating one or more components from a mold-fermented composition, comprising: providing a mold-fermented composition; separating a first separation composition from the mold-fermented composition during the process of producing the final mold-fermented composition; and isolating or separating a second separation composition from the first separation composition, the second separation composition comprising one or more separation components; wherein the one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein, or a combination thereof.

2. The process of claim 1, wherein the mold-fermented composition is a mold-fermented beverage.

3. The process of claim 2, wherein the mold-fermented beverage is sake and the first separation composition is sake kasu, or the mold-fermented beverage is mirin and the first separation composition is mirin kasu.

4. The process of claim 1, wherein the mold-fermented composition is a mold-fermented food.

5. The process of claim 4, wherein the mold-fermented food is soy sauce, and the first separation composition is shoyu kasu.

6. The process of claim 1, wherein at least one of the one or more separation components is a filamentous fungus.

7. The process of claim 1, wherein isolating or separating the second separation composition from the first separation material comprises: mixing the first separation composition with a solvent; heating the mixture of the first separation composition and the solvent to evaporate one or more volatile components of the mixture; and separating the mixture into a liquid fraction and a solid fraction, wherein the one or more separation components form part of the solid fraction.

8. The process of claim 1, wherein isolating or separating the second separation composition from the first separation composition comprises: mixing the first separation composition with a solvent; and separating the mixture into a liquid fraction and a solid fraction, wherein one or more separation components form part of the solid fraction.

9. The process of claim 1, wherein isolating or separating the second separation composition from the first composition comprises: heating the first separation composition to evaporate one or more volatile components of the mixture; and separating the first separation composition into a liquid fraction and a solid fraction, wherein the one or more separation components form part of the solid fraction.

10. The process of claim 1, wherein isolating or separating the second separation composition from the first separation material comprises: heating the first separation composition to evaporate one or more volatile components of the mixture; mixing the first separation composition with a solvent; and separating the mixture into a liquid fraction and a solid fraction, wherein the one or more separation components form part of the solid fraction.

11. The process of claim 1, wherein isolating or separating the second separation composition from the first separation composition comprises: removing an alcohol content from the first separation composition. 7LPOI n / l 7P7 / B / Y 12. The process of claim 11, wherein removing the alcohol content from the first separation composition comprises removing the alcohol by boiling the first separation composition, separating the alcohol from the first separation composition by passing the first separation composition through a selective membrane, or a combination thereof.

13. The process of claim 1, wherein the second separation composition has a protein content greater than 55% by weight on a dry weight basis.

14. A food product comprising: a second separation composition comprising one or more separation components, the second separation composition being produced by: providing a mold-fermented composition; separating a first separation composition from the mold-fermented composition during the process of producing the mold-fermented composition; and isolating or separating the second separation composition from the first separation composition; wherein the one or more separation components are selected from the group consisting of molds, starch, yeasts, residual undigested protein, or a combination thereof.

15. The food product of claim 14, wherein one or more components comprise a filamentous fungus.

16. The food product of claim 14, wherein the mold-fermented composition is a mold-fermented beverage.

17. The food product of claim 16, wherein the mold-fermented beverage is sake and the first separating composition is sake kasu, or the mold-fermented beverage is mirin and the first separating composition is mirin kasu.

18. The food product of claim 14, wherein the mold-fermented composition is a mold-fermented food.

19. The food product of claim 18, wherein the mold-fermented food is soy sauce and the first separating material is shoyu kasu.

20. The food product of claim 14, wherein the food product is a food product that is an alternative to meat or seafood.

21. The food product of claim 14, wherein the food product is a food product formulated for human consumption.

22. The food product of claim 14, wherein the food product is animal feed or pet food. 15 23. The food product of claim 14, wherein the food product is a powder containing protein.