Baked foodstuff comprising filamentus fungus and method of making the same

Abstract

A composition for making a baked foodstuff comprises: (i) flour; and (ii) filamentous fungus. Embodiments relate to a vegetarian or vegan foodstuff, for example a cake (or the like). The foodstuff may be nutritionally advantageous compared to other foodstuffs, such as butter and / or egg-based cakes.

Description

[0001] Foodstuff

[0002] M45517

[0003] This invention relates to a foodstuff. Preferred embodiments relate to a vegetarian or vegan foodstuff, for example a baked foodstuff such as a cake (or the like).

[0004] It is well known to produced baked foodstuffs using fat, such as butter or lard, together with egg which has a range of functional effects. Such ingredients may be used in producing cakes or the like. Such cakes have desirable properties such as appropriate density, springiness and other physical, for example mouth-feel properties, together with appropriate taste. However, it is challenging to produce vegan foodstuffs, such as baked foodstuffs, for example cakes. It is an object of preferred embodiments of the present invention to address the above problems.

[0005] In addition, known cakes tend to be high in fat and / or low in fibre and protein. It is an object of preferred embodiments of the present invention to provide a foodstuff which is nutritionally advantageous compared to other foodstuffs, such as butter and / or egg-based cakes.

[0006] It is an object of the present invention to provide a foodstuff which is suitable for vegetarians and / or vegans.

[0007] According to a first aspect of the invention, there is provided a composition for making a baked foodstuff, said composition comprising:

[0008] (i) flour; and

[0009] (ii) filamentous fungus.

[0010] Said composition is preferably a cake batter for making a cake.

[0011] Said composition may include at least 23.0 wt%, preferably at least 25.0 wt%, more preferably at least 27.0 wt%, flour. Said composition may include less than 43.0 wt%, suitably less than 40.0 wt%, preferably less than 36.0 wt%, of flour. Said composition may include 20.0 to 43.0 wt% or 27.0 to 36.0 wt% flour.

[0012] Said flour may be any flour suitable for use in baked goods. Said flour may be derived from a fruit or legume. Said flour is preferably a powder. It may be produced by milling a fruit or legume or a part thereof. It preferably comprises starch. It may comprise protein and / or fibre. It may be derived from grain and / or a tuber. It may comprise ground grain or a starch, for example extracted from a tuber. An example of the latter is tapioca starch which may define a tapioca flour. Said flour may contain gluten or be gluten free. When said flour comprises ground grain, it may comprise ground wheat. Said flour may be selected from almond flour, wheat flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, rice flour, brown rice flour, oat flour, corn flour, chickpea flour, coconut flour, tapioca flour, cassava flour, tigernut flour or a flour derived from, for example, sorghum, quinoa, oats, buckwheat, amaranth, teff, corn or brown rice.

[0013] Said flour may comprise a mixture of flours from different sources. Preferably, said flour comprises ground grain, for example ground wheat. Preferably, at least 90wt%, more preferably at least 95 wt%, especially at least 99wt% of said flour comprises ground grain, for example ground wheat.

[0014] Said filamentous fungus suitably comprises filaments which may be relatively intact, suitably to facilitate entrapment of other particulate components of said composition. Said filaments may have lengths of less than 500pm, preferably less than 100pm. Said filaments may have a length greater than 1 pm, for example greater than 10pm. Preferably, fewer than 5wt%, preferably substantially no, filaments of said filamentous fungus have lengths of greater than 500pm; and preferably fewer than 5wt%, preferably substantially no filaments have lengths of greater than 250pm. Preferably, values for the number average of the lengths of said filaments are also as stated above. The number average of the lengths of said filaments may be greater than 1 pm, greater than 5pm, greater than 10pm, greater than 20pm, greater than 35pm or greater than 50pm. Thus, the number average of the lengths of said filaments may be in the range 1 pm to 100 pm, preferably in the range 2pm to 80pm.

[0015] Said filamentous fungus may comprise filaments having diameters of less than 20pm, preferably less than 10pm, more preferably 5pm or less. Said filaments may have diameters greater than 1 pm, preferably greater than 2pm. Preferably, values for the number average of said diameters of said filaments are also as stated above. Thus, the number average of said diameters of said filaments are preferably in the range 1 pm to 20pm.

[0016] Said filamentous fungus may comprise filaments having an aspect ratio (length / diameter) of less than 500, preferably less than 200, more preferably less than 100. The aspect ratio may be greater than 5, preferably greater than 10. Preferably, values for the average aspect ratio of said filaments (i.e. the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments) are also as stated above. Thus, the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments is preferably in the range 5 to 500, more preferably in the range 10 to 100.

[0017] Preferably, said filamentous fungus comprises fungal mycelia and suitably at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt% of said filamentous fungus in said composition comprises fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said filamentous fungus in said composition preferably comprises a filamentous fungus of a type which does not significantly produce fruiting bodies and suitably said filamentous fungus in said composition includes less than 5 wt%, preferably less than 1 wt%, more preferably substantially 0 wt% of fruiting bodies.

[0018] Said filamentous fungus is preferably edible. Said filamentous fungus is preferably regarded as safe for human consumption.

[0019] Said filamentous fungus preferably comprises fungus selected from fungi imperfecti.

[0020] Preferably, said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3 / 5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, VA.).

[0021] Preferably, said filamentous fungus is non-viable. Preferably, said filamentous fungus has been treated to lower the level of RNA which it contains. Thus, the level of RNA in said filamentous fungus is preferably less than the level in an identical fungus when in a viable state. The level of RNA in the filamentous fungus is preferably less than 2 wt% on a dry mass basis.

[0022] Unless otherwise stated herein, the amount of filamentous fungus in said composition is on a dry mass basis. That is, the weight on a dry mass basis excludes any water which may (and usually is) incorporated into a mass comprising the filamentous fungus.

[0023] Advantageously, said filamentous fungus need not be and / or is not treated to significantly rupture its cells and / or remove significant levels of proteins from the cells, during preparation of said composition or any part thereof. The cells of fungus in said composition suitably include a high level (eg at least 60wt%, at least 70wt%, at least 80wt% or at least 90wt%) of the wt% of protein which is naturally produced in the cells of the fungus during their normal growth. Said fungus may include a relatively high level of protein which suitably is not washed significantly from the cells during preparation of said composition or any part thereof. It is preferred that the cells of fungus in said composition suitably include a high level (eg at least 60wt%, at least 70wt%, at least 80wt% or at least 90wt%) of the wt% of protein which is naturally produced in the cells of the fungus during their normal growth. The level of protein may be assessed using the Dumas method. Said fungus may include at least 35wt%, preferably at least 40wt%, protein on a dry mass basis. Said fungus may include less than 65wt%, preferably less than 60wt%, protein on a dry mass basis.

[0024] Said filamentous fungus may include at least 35wt%, preferably at least 40wt%, soluble protein on a dry mass basis. Said fungus may include less than 65wt%, preferably less than 60wt%, soluble protein on a dry mass basis.

[0025] Said filamentous fungus may include at least 10wt%, preferably at least 15wt%, dietary fibre on a dry mass basis. Said filamentous fungus may include less than 30wt%, preferably less than 23wt%, dietary fibre on a dry mass basis.

[0026] Said filamentous fungus may include at least 4wt%, preferably at least 7wt%, fat on a dry mass basis. Said filamentous fungus may include less than 20wt%, preferably less than 10wt%, fat on a dry mass basis.

[0027] Said filamentous fungus may comprise a mixture of filamentous fungi from different sources. Preferably, said filamentous fungus comprises a single filamentous fungus from a single source. Preferably, at least 90wt%, more preferably at least 95 wt%, especially at least 99wt% of said filamentous fungus comprises the same species of filamentous fungus which preferably is a Fusarium species, especially of Fusarium venenatum A3 / 5.

[0028] Said composition may include at least 0.5 wt%, suitably at least 1 .0 wt% of filamentous fungus on a dry mass basis and may include less than 10.0 wt%, suitably less than 6.0 wt%, preferably less than 4.0 wt% of filamentous fungus on a dry mass basis. Said composition may include 0.5 to 10.0 wt% or 1 .0 to 4.0 wt% filamentous fungus on a dry mass basis.

[0029] Said composition preferably comprises water. Said composition may include at least 12.0 wt%, preferably at least 16.0 wt%, more preferably at least 20.0 wt%, of water. Said water level suitably refers to the total water content in the composition irrespective of the source or arrangement of the water.

[0030] Said composition may include less than 48.0 wt%, preferably less than 32.0 wt%, more preferably less than 28.0 wt%, of water.

[0031] In said composition, a ratio R1 defined as the wt% of flour divided by the wt% of filamentous fungus on a dry mass basis may be in the range 6.0 to 36.0, preferably in the range 10.0 to 25.0, more preferably in the range 12.0 to 19.0. In said composition, a ratio R2 defined as the wt% of flour on a dry mass basis divided by the wt% of water may be in the range 1 .0 to 2.0, preferably in the range 1 .0 to 1 .5, more preferably in the range 1 .1 to 1 .5.

[0032] In said composition, a ratio R3 defined as the wt% of filamentous fungus on a dry mass basis divided by the wt% of water may be in the range 0.04 to 0.20, preferably in the range 0.06 to 0.15, more preferably in the range 0.07 to 0.12.

[0033] In said composition, the sum S1 of the wt% of flour, filamentous fungus and water may be at least 48.0 wt%, preferably at least 52.0 wt%, more preferably at least 54.0 wt%. Said sum S1 may be less than 80.0 wt%, less than 75.0 wt%, or less than 60.0 wt%.

[0034] Said composition may include sweetener which may be artificial (eg Acesulfame-K, sucralose or aspartame) or may be a sweet-tasting carbohydrate, for example stevia and its derivatives, high fructose corn syrup and sugar alcohols such as sorbitol and glycerine / glycerol. In some cases, a selected sweetener may also act as a humectant. Alternatively, a humectant may be included in said composition in addition to a sweetener. Said sweetener preferably comprises sweet-tasting carbohydrate, for example, _sugar.

[0035] Said composition may include at least 0.1 wt% of sweetener. Such low levels of sweetener may be used, for example, when the sweetener is artificial. Said composition (eg a composition which includes a non-artificial sweetener) may include at least 5.0 wt%, suitably at least 10 wt%, preferably at least 15.0 wt%, more preferably at least 22.0 wt%, especially at least 27 wt%, sweetener. Said composition may include less than 43.0 wt%, suitably less than 40.0 wt%, preferably less than 36.0 wt%, of sweetener. Said composition may include 0.1 to 36.0 wt%, 10.0 to 36.0 wt% or 20.0 to 33.0 wt% sweetener, for example, sugar.

[0036] Said sugar may comprise a mixture of sugars, for example from different sources. Said sugar preferably comprises sucrose. Preferably, at least 70 wt%, preferably at least 90 wt%, more preferably at least 99 wt% or 100 wt% of said sugar comprises sucrose.

[0037] In said composition, a ratio R4 defined as the wt% of flour divided by the wt% of sweetener, for example, sugar may be in the range 0.5 to 2.0, preferably in the range 0.6 to 1 .5, more preferably in the range 0.8 to 1 .2.

[0038] In said composition, the sum S2 of the wt% of flour, filamentous fungus, water and sweetener may be at least 78.0 wt%, preferably at least 82.0 wt%, more preferably at least 84.0 wt%. Said sum S2 may be less than 98.0 wt%, less than 95.0 wt%, or less than 93.0 wt%. Said composition may include oil. Said composition may include at least 2.0 wt%, preferably at least 3.0 wt%, more preferably at least 4.0 wt% oil. Said composition may include less than 12.0 wt%, preferably less than 10.0 wt%, of said oil, more preferably less than 9.0 wt% of oil.

[0039] In said composition, suitably, a ratio R5 defined as the wt% of oil divided by the wt% of fungus is at least 1 .0, preferably at least 2.0. Said ratio is suitably less than 9.0, and preferably is less than 5.0.

[0040] In said composition, suitably, a ratio R6 defined as the weight of water divided by the weight of oil is suitably greater than 2.0, is preferably greater than 3.0. Said ratio may be less than 7.0, preferably less than 5.0.

[0041] Said oil is suitably primarily composed of fatty acids in the form of esters. References below to an oil which is composed of or includes a fatty acid includes the fatty acid as an ester (e.g. the oil include a fatty acid residue), rather than the referenced fatty acid being a free fatty acid in the oil.

[0042] Said oil is preferably vegetable oil.

[0043] Said oil may have a melting point of at least -25°C, preferably at least -20°C. The melting point may be less than 40°C. In a first embodiment, oil may be a liquid at room temperature (eg 20°C). In this case, oil may have a melting point in the range -20°C to 5°C, for example in the range - 20°C to -5°C. In a second embodiment, oil may be a solid at room temperature (eg 20°C). In this case, oil may have a melting point in the range 20°C to 45°C, for example in the range 25°C to 40°C.

[0044] Said oil has preferably not been chemically treated to functionalise it. It is preferably not a hydrogenated version of a natural oil. Said oil is preferably a natural oil. Said oil may be a plantbased oil or solid fat.

[0045] Said oil may comprise oil selected from rapeseed oil (also known as “canola oil”), sunflower oil (including high oleic sunflower oil), cocoa butter (also known as “theobroma oil”), safflower oil (including high oleic safflower oil), sesame oil, flaxseed oil, olive oil, rice bran oil and cotton seed oil. Preferred oils include liquid oils which are high in mono-unsaturated fatty acids and / or polyunsaturated fatty acids. Preferred oils may be selected from rapeseed oil and sunflower oil including high oleic sunflower oil.

[0046] A solid fat (for example having a melting point of at least 20°C, such as in the range 20°C to 45°C) may be selected from coconut oil, palm oil including its fractionations, cocoa butter and / or stearic-oleic-stearic fatty acid composition (SOS-rich fats). The latter may be known as cocoa butter substitutes and may include mango seed kernel (mango butter), sal, shea, kokum, and illipe butter.

[0047] Any grade of said oil, for example virgin, extra virgin, highly refined or winterized, may be selected.

[0048] Said oil may comprise a mixture of oils, for example from different sources. Said oil preferably comprises vegetable oil. Preferably, at least 70 wt%, preferably at least 90 wt%, more preferably at least 99 wt% or 100 wt% of said oil comprises vegetable oil.

[0049] In said composition, the sum S3 of the wt% of flour, filamentous fungus, water, sweetener and oil may be at least 90.0 wt%, preferably at least 94.0 wt%, more preferably at least 97.0 wt%. Said sum S3 may be less than 99.9 wt% or less than 99.0 wt%.

[0050] Said composition may include one or more hydrocolloids and / or polysaccharides, over and above any hydrocolloids / polysaccharides which are naturally present in the filamentous fungus.

[0051] Said polysaccharide and / or said edible hydrocolloid may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, p-glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjac gum xanthan gum and starches (which may be native or modified and may consist of vegetables starches from tuber-, cereal-, or grain-origins).

[0052] Preferably, said polysaccharide and / or said edible hydrocolloid is selected from agar, carrageenan, curdlan, locust bean gum, pectin and low acyl gellan gum.

[0053] In said composition, the sum of the wt% of hydrocolloids and polysaccharides as described may be at least 0.01 wt%, preferably at least 0.20 wt%. The sum of the wt% of hydrocolloids and polysaccharides may be less than 1.00 wt%, preferably less than 0.80 wt%. Said sum may be in the range 0 to 1 .0, preferably in the range 0 to 0.8.

[0054] Said composition preferably includes 0 wt% of a hydrocolloid derived from an animal source. Said formulation preferably includes 0 wt% of egg albumin.

[0055] Said composition may comprise:

[0056] 20.0 to 43.0 wt% (preferably 23.0 to 36.0 wt%) flour; 0.5 to 10.0 wt% (preferably 1 .0 to 4.0 wt%), filamentous fungus on a dry mass basis; and

[0057] 12.0 to 48.0 wt% (preferably 20.0 to 28.0 wt%) water.

[0058] Said composition may comprise:

[0059] 20.0 to 43.0 wt% (preferably 23.0 to 36.0 wt%) flour;

[0060] 0.5 to 10.0 wt% (preferably 1 .0 to 4.0 wt%), filamentous fungus on a dry mass basis;

[0061] 12.0 to 48.0 wt% (preferably 20.0 to 28.0 wt%) water;

[0062] 10.0 to 43.0 wt% (preferably 27.0 to 36.0 wt%) sweetener, for example sugar; and

[0063] 2.0 to 12.0 wt% (preferably 4.0 to 9.0 wt%) oil.

[0064] Preferably, in said composition, the sum of the wt% of flour, filamentous fungus, water, sweetener and oil is at least 80wt%, at least 90wt%, at least 95wt% or at least 99 wt%.

[0065] Said foodstuff preferably includes 0 wt% of ingredients of animal origin.

[0066] Said foodstuff is preferably suitable for vegans.

[0067] The aforementioned wt% values for levels of ingredients in said composition suitably refer to the composition when uncooked. On cooking, the wt% of water may be reduced. However, advantageously, on cooking the composition described, the amount of water lost may be reduced compared to comparable compositions which do not include said filamentous fungus. It is believed that inclusion of filamentous fungus facilitates retention of water during cooking which, in turn, may advantageously enhance a consumer’s oral experience when consuming the composition. For example, it may facilitate production of a baked foodstuff having desirable density and springiness as herein described.

[0068] Said composition of the first aspect is preferably for making a cake.

[0069] According to a second aspect of the invention, there is provided a baked foodstuff, said foodstuff suitably being produced by cooking, for example, baking, the composition of the first aspect. Said foodstuff may have a density of at least 0.40 g / cm3. The density may be less than 0.80 g / cm3or less than 0.70 g / cm3.

[0070] Said foodstuff may have a springiness as herein described of at least 20%, preferably at least 25%, more preferably at least 40%. The springiness may be less than 70%.

[0071] Said baked foodstuff may include at least 26.0 wt%, preferably at least 30.0 wt%, more preferably at least 35.0 wt%, flour. Said baked foodstuff may include less than 56.0 wt%, suitably less than 52.0 wt%, preferably less than 47.0 wt%, of flour. Said baked foodstuff may include 26.0 to 47.0 wt% or 37.0 to 47.0 wt% flour.

[0072] Said flour may be as described in the first aspect.

[0073] Said filamentous fungus may be as described in the first aspect.

[0074] Said baked foodstuff may include at least 0.6 wt%, suitably at least 1.3 wt% of filamentous fungus on a dry mass basis and may include less than 13.3 wt%, suitably less than 8.0 wt%, preferably less than 5.2 wt% of filamentous fungus on a dry mass basis. Said baked foodstuff may include 0.6 to 13.0 wt% or 1 .3 to 5.2 wt% filamentous fungus on a dry mass basis.

[0075] Said baked foodstuff preferably comprises water. Said baked foodstuff may include at least 6.0 wt%, preferably at least 8.0 wt%, more preferably at least 10.0 wt%, of water. Said water level suitably refers to the total water content in the baked foodstuff irrespective of the source or arrangement of the water.

[0076] Said baked foodstuff may include less than 30.0 wt%, preferably less than 25.0 wt%, more preferably less than 20.0 wt%, of water.

[0077] In said baked foodstuff, a ratio RR1 defined as the wt% of flour divided by the wt% of filamentous fungus on a dry mass basis may be in the range 6.0 to 36.0, preferably in the range 10.0 to 25.0, more preferably in the range 12.0 to 19.0.

[0078] In said baked foodstuff, the sum SS1 of the wt% of flour, filamentous fungus and water may be at least 48.0 wt%, preferably at least 52.0 wt%, more preferably at least 54.0 wt%. Said sum S1 may be less than 80.0 wt%, less than 75.0 wt%, or less than 60.0 wt%. Said baked foodstuff may include at least 15.0 wt%, preferably at least 32.0 wt%, more preferably at least 35.0 wt%, sweetener. Said baked foodstuff may include less than 56.0 wt%, suitably less than 52.0 wt%, preferably less than 47.0 wt%, of sweetener. Said baked foodstuff may include 26.0 to 47.0 wt% or 26.0 to 43.0 wt% sweetener, for example, sugar.

[0079] Said sugar may be as described in the first aspect.

[0080] In said baked foodstuff, a ratio RR4 defined as the wt% of flour divided by the wt% of sweetener, for example, sugar may be in the range 0.5 to 2.0, preferably in the range 0.6 to 1.5, more preferably in the range 0.8 to 1 .2.

[0081] In said baked foodstuff, the sum SS2 of the wt% of flour, filamentous fungus, water and sweetener may be at least 78.0 wt%, preferably at least 82.0 wt%, more preferably at least 84.0 wt%. Said sum SS1 may be less than 98.0 wt%, less than 95.0 wt%, or less than 93.0 wt%.

[0082] Said baked foodstuff may include oil. Said baked foodstuff may include at least 2.6 wt%, preferably at least 4.0 wt%, more preferably at least 5.2 wt% oil. Said baked foodstuff may include less than 15.6 wt%, preferably less than 13.3 wt%, of said oil, more preferably less than 11.7 wt% of oil.

[0083] In said baked foodstuff, suitably, a ratio RR5 defined as the wt% of oil divided by the wt% of fungus is at least 1 .0, preferably at least 2.0. Said ratio is suitably less than 9.0, and preferably is less than 5.0.

[0084] Said oil may be as described in the first aspect.

[0085] In said baked foodstuff, the sum SS3 of the wt% of flour, filamentous fungus, water, sweetener and oil may be at least 90.0 wt%, preferably at least 94.0 wt%, more preferably at least 97.0 wt%. Said sum SS1 may be less than 99.9 wt% or less than 99.0 wt%.

[0086] Said baked foodstuff may include one or more hydrocolloids and / or polysaccharides, over and above any hydrocolloids / polysaccharides which are naturally present in the filamentous fungus.

[0087] Said polysaccharide and / or said edible hydrocolloid may be as described in the first aspect.

[0088] Said baked foodstuff preferably includes 0 wt% of a hydrocolloid derived from an animal source.

[0089] Said formulation preferably includes 0 wt% of egg albumin.

[0090] Said baked foodstuff may comprise: 26.0 to 56.0 wt% (preferably 35.1 to 46.8 wt%) flour;

[0091] 0.6 to 13.0 wt% (preferably 1 .3 to 5.2 wt%), filamentous fungus on a dry mass basis; and

[0092] 6.0 to 30.0 wt% (preferably 10.0 to 15.0 wt%) water.

[0093] Said baked foodstuff may comprise:

[0094] 26.0 to 56.0 wt% (preferably 35.0 to 47.0 wt%) flour;

[0095] 0.6 to 13.0 wt% (preferably 1 .3 to 5.2 wt%), filamentous fungus on a dry mass basis;

[0096] 6.0 to 30.0 wt% (preferably 10.0 to 15.0 wt%) water;

[0097] 15.0 to 47.0 wt% (preferably 26.0 to 43.0 wt%) sweetener, for example sugar; and

[0098] 2.6 to 15.6 wt% (preferably 5.0 to 12.0 wt%) oil.

[0099] Preferably, in said baked foodstuff, the sum of the wt% of flour, filamentous fungus, water, sweetener and oil is at least 80wt%, at least 90wt%, at least 95wt% or at least 99 wt%.

[0100] Said baked foodstuff preferably includes 0 wt% of ingredients of animal origin.

[0101] Said baked foodstuff is preferably suitable for vegans.

[0102] According to a third aspect of the invention, there is provided a method of making a composition as described in the first aspect, the method comprising:

[0103] (i) selecting a first mass comprising flour;

[0104] (ii) selecting a second mass comprising filamentous fungus; and

[0105] (iii) contacting said first and second masses thereby to produce said composition.

[0106] The method may comprise mixing said first and second masses.

[0107] The method may comprise contacting water with said first mass and / or said second mass. The method may comprise contacting sweetener as described in the first aspect with said first mass and / or said second mass The method may comprise contacting oil as described in the first aspect with said first mass and / or said second mass. The method may comprise contacting one or more hydrocolloids and / or polysaccharides as described in the first aspect with said first mass and / or said second mass.

[0108] The method may comprise mixing to produce a substantially homogenous composition. Said composition is preferably a cake batter.

[0109] According to a fourth aspect of the invention, there is provided a method of making a baked foodstuff, for example as described in the second aspect, the method comprising introducing the composition of the first aspect into a receptacle, for example, mold arranged to define the shape of at least part of the foodstuff.

[0110] The method may comprise cooking, for example, baking the composition. The method may comprise subjecting the composition to a temperature of at least 100°C, at least 130°C or at least 150°C to cook, for example, bake the composition. The method may comprise subjecting the composition to a temperature of less than 250°C, for example less than 200°C, during cooking of the composition. The method may comprise subjecting the composition to said temperature for at least 10 minutes and / or for less than 1 hour. The method may comprise allowing the composition to cool to ambient temperature after being subjected to said temperature.

[0111] The method may comprise removing the cooked foodstuff from the mold.

[0112] The method may be a method of producing a vegan baked foodstuff having a density of at least 0.40 g / cm3. The density may be less than 0.80 g / cm3or less than 0.70 g / cm3.

[0113] The method may be a method of producing a vegan baked foodstuff having a springiness as herein described of at least 20%, preferably at least 25%, more preferably at least 40%. The springiness may be less than 60%.

[0114] According to a fifth aspect of the invention, there is provided the use of a composition according to the first aspect for producing a baked vegan foodstuff having a density of at least 0.40 g / cm3and / or a springiness as herein described of at least 20%.

[0115] The baked vegan foodstuff may be as described in the second aspect.

[0116] Any feature of any aspect of any invention described herein may be combined with any feature of any other invention described herein mutatis mutandis. Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying figure in which:

[0117] Figure 1 is a plot of Force(N) v time (t) of a specimen graph obtainable from a Texture Profile analysis to show how characteristics of a cake may be calculated.

[0118] The following materials are referred to hereinafter.

[0119] Mycoprotein paste -Mycoprotein paste -Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3 / 5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md. 20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in W096 / 21362 and W095 / 23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 100-750pm length, 3-5pm in diameter and a branching frequency of 2-3 tips per hyphal length.

[0120] Pectin - refers to pectin used is low methoxy pectin extracted from citrus peel, GENU® pectin type LM-12 CG.

[0121] Vegetable Oil - refers to refined rapeseed oil which may contain traces of citric acid.

[0122] The following assessments are referred to hereinafter.

[0123] Assessment 1 - Cake height and density.

[0124] A silicone tray mold with square section cavities was used. The mold was placed on a weighing scale and fared. Measurements of the height, width and length of one cavity within the mold.were taken. A spatula was used to introduce cake batter into each cavity of the silicone tray until level with the top of the cavity. The weight for each was recorded. After baking of the cake batter and cooling to ambient temperature, a knife was used to remove the dome of the baked cakes, taking care to follow the top of the silicone mold. Callipers were used to measure the highest peak on the cake dome.

[0125] The entirety of each baked cake was removed from its associated mold and weighed. The volume and density of each baked cake was calculated from the equations:

[0126] Volume = height x width x length Density = Mass / Volume.

[0127] Assessment 2 - Texture Profile Analysis (TPA) to assess cake springiness.

[0128] Texture Profile Analysis (TPA) involves a double compression test (using a texture analyser model TA.XT from Stable Micro Systems) for characterising the textural properties of foods. During the TPA test, samples were compressed twice using a texture analyser using the setting in the table below. TPA can be used to understand parameters related to hardness, cohesion, springiness, and resilience of a material. Tests were performed on cubed samples with approximate dimensions of 1 cm x 1 cm x 1 cm. Probe P / 25 as used for the TPA analysis.

[0129] Figure 1 illustrates a typical Force(g) v time (t) graph which is produced from which the following characteristic may be determined:

[0130] • Springiness (%) = (Distance 2) / (Distance 1)*100 or (Time 2 / Time 1)*100

[0131] This is a ratio or percentage of a product’s recovery to its original height.

[0132] Assessment 3 - Assessment of bubble collapse.

[0133] If bubbles collapse, it means a cake does not rise and is very dense. It can be assessed by assessing the cake height, cake density or bubble distribution images,

[0134] In the following examples, Examples G1 to G4 generally describe ingredients ranges and processes for preparing ingredients and products, whereas Example S1 to S8 provide specific recipes and results.

[0135] Example G1 - General procedure for preparing mycoprotein-containinq emulsion gels Any hydrocolloids used, mycoprotein and water were mixed at high shear with heating up to 50°C in a Thermomix mixer. Oil was added and heating continued up to 85°C for 1 minute. The mixture was held at 85°C for 1 minute. Then, the hot mixture was decanted into silicone molds, which were then wrapped in cling film and allowed to cool between 2-8°C in a refrigerator before storage for at least 8 hours at that temperature.

[0136] Example G2 - Ingredients ranges for mycoprotein-containinq emulsion gels

[0137] Following the procedure referred to in Example G1 , ingredient / ranges for preparation of mycoprotein-containing fat gels may be as follows:

[0138] A preferred hydrocolloid is pectin since it may provide a softer gel structure and is relatively easy to process.

[0139] Example G3 - Processing mycoprotein paste

[0140] The paste used may be fresh mycoprotein paste as described or may comprise heat treated, powdered, spray dried and / or frozen versions of fresh paste. The difference in water content between the forms may be 2-3 wt%. In an emulsion gel of example G2, total water content may typically be adjusted to about 50wt% water.

[0141] Example G4 - General procedure for making cake batter

[0142] All wet ingredients, including the emulsion gel of Example G1 , were weighed into one bowl and all dry ingredients were weighed into another bowl and whisked for 30 seconds manually. The wet ingredients were then added to the dry ingredients gradually and mixed using a Kenwood 'KMX760AGR' KitchenAid (Trade Mark) benchtop mixer, with paddle attachment on speed 2 (using control dial '2') throughout.

[0143] Approximate mixing times were:

[0144] (i) For non-emulsion gel containing recipes: 1 minutes 30 seconds (ii) For emulsion gel containing recipes: 2 - 2.5 minutes.

[0145] (iii) Water adjusted recipes - an additional 1 minute to the times in (i) or (ii), depending on the recipe type.

[0146] Example G5 - General procedure for baking a cake

[0147] A fan oven was pre-heated to 160°C for 10 minutes with a baking tray inside. Cake batter was weighed out into silicone molds of the type described in Assessment 1 and the weight noted. The silicone molds were then placed onto the pre-heated baking tray and baked for between SO- 35 minutes depending on the recipe variant. A temperature probe was used on removal from the oven to confirm the temperature of the baked cake was >93°C. In all cases, cakes removed were between 102-103°C. Cakes were then left to cool at ambient temperature before storing in an airtight container prior to testing.

[0148] Examples S1 and S2 - Preparation of emulsion gels

[0149] Following the process described in example G1 , emulsion gels were produced with and without pectin, and having the following compositions:

[0150] Examples S3 to S7 and Control C1

[0151] Following the procedure described in example G4, cakes were prepared using the ingredients detailed in the table below.

[0152] Example S8

[0153] The cakes produced from examples S3 to S7 and control C1 were assessed as described in assessments 1 to 4 and results are provided in the table below. It should be appreciated from the results that the cakes of Examples S3 to S7 are comparable with the control C1 and yet do not include any egg or dairy products. They are therefore vegan. Furthermore, by inclusion of the vegetable oil, they have lower levels of fat compared to the C1 control and include higher levels of fibre and protein, by virtue of inclusion of the mycoprotein.

[0154] In some cases, where the batter used to prepare cakes has relatively high solids (eg greater than 65 wt% solids), a cake may be made from a pre-prepared emulsion gel as described for examples S1 and S2 or the ingredients of the emulsion gel and all of the other ingredients used to prepare the batter may be added together and mixed. Where, however, the batter used to prepare cakes has solids of less than 65 wt% solids, it is preferred to separately prepare an emulsion gel as described for examples S1 and S2 and add that to the other ingredients to prepare the batter.

[0155] The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims

CLAIMS1 A composition for making a baked foodstuff, for example a cake, said composition comprising:(i) flour; and(ii) filamentous fungus.2 A composition according to claim 1 , wherein said composition include at least 20.0 wt% and / or less than 43.0 wt% of flour and, optionally, includes 23.0 to 36.0 wt% of flour.3 A composition according to claim 1 or claim 2, wherein said flour is a powder derived from a fruit or legume and preferably comprises ground grain.4 A composition according to any preceding claim, wherein said filamentous fungus comprises: filaments wherein the number average of the lengths of said filaments is greater than 1 pm and preferably in the range 1 pm to 100 pm; and / or fungal mycelia, wherein at least 80 wt%, preferably at least 99 wt%, of said filamentous fungus in said composition comprises fungal mycelia; and / or fungus selected from fungi imperfecti; and / or said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3 / 5; and / or at least 35wt%, preferably at least 40wt%, protein on a dry mass basis; and / or at least 10wt%, preferably at least 15wt%, dietary fibre on a dry mass basis.5 A composition according to any preceding claim, wherein said composition includes at least 0.5 wt% of filamentous fungus on a dry mass basis and / or less than 10.0 wt% filamentous fungus on a dry mass basis and, optionally, includes 1 .0 to 4.0 wt% filamentous fungus on a dry mass basis.6 A composition according to any preceding claim, wherein, in said composition, a ratio R1 defined as the wt% of flour divided by the wt% of filamentous fungus on a dry mass basis is in the range 6.0 to 36.0, preferably in the range 12.0 to 19.0.7 A composition according to any preceding claim, wherein said composition comprises at least 12.0 wt% and / or less than 48.0 wt% of water.8 A composition according to any preceding claim, wherein, in said composition: a ratio R2 defined as the wt% of flour on a dry mass basis divided by the wt% of water is in the range 1 .0 to 2.0, preferably in the range 1 .1 to 1 .5; and / or a ratio R3 defined as the wt% of filamentous fungus on a dry mass basis divided by the wt% of water is in the range 0.04 to 0.20, preferably in the range 0.07 to 0.12.9 A composition according to any preceding claim, wherein, in said composition, the sum51 of the wt% of flour, filamentous fungus and water is at least 48.0 wt% and / or said sum S1 is less than 80.0 wt%.10 A composition according to any preceding claim, wherein said composition includes sweetener, wherein, optionally, said composition includes at least 5.0 wt% and / or less than 43.0 wt% of sweetener.11 A composition according to any preceding claim, wherein, in said composition, the sum52 of the wt% of flour, filamentous fungus, water and sweetener is at least 78.0 wt%, preferably at least 84.0 wt%.12 A composition according to any preceding claim, wherein said composition includes oil which is preferably vegetable oil and, optionally, said composition includes at least 2.0 wt% and / or less than 12.0 wt% of oil.13 A composition according to any preceding claim, wherein, in said composition, a ratio R5 defined as the wt% of oil divided by the wt% of fungus is at least 1 .0 and / or a ratio R6 defined as the weight of water divided by the weight of oil is greater than 2.0.14 A composition according to any preceding claim, wherein, in said composition, the sum53 of the wt% of flour, filamentous fungus, water, sweetener and oil is at least 90.0 wt%, preferably at least 97.0 wt%.15 A composition according to any preceding claim, wherein said composition includes one or more hydrocolloids and / or polysaccharides, over and above any hydrocolloids / polysaccharides which are naturally present in the filamentous fungus.16 A composition according to claim 15, wherein said polysaccharide and / or said edible hydrocolloid is selected from agar, carrageenan, curdlan, locust bean gum, pectin and low acyl gellan gum; and / or in said composition, the sum of the wt% of hydrocolloids and polysaccharides is at least 0.01 wt% and is less than 1 .00 wt%.17 A composition according to any preceding claim, wherein said composition comprises:20.0 to 43.0 wt% (preferably 23.0 to 36.0 wt%) flour;0.5 to 10.0 wt% (preferably 1 .0 to 4.0 wt%), filamentous fungus on a dry mass basis; and12.0 to 48.0 wt% (preferably 20.0 to 28.0 wt%) water.18 A composition according to any preceding claim, wherein said composition comprises:20.0 to 43.0 wt% (preferably 23.0 to 36.0 wt%) flour;0.5 to 10.0 wt% (preferably 1 .0 to 4.0 wt%), filamentous fungus on a dry mass basis;12.0 to 48.0 wt% (preferably 20.0 to 28.0 wt%) water;10.0 to 43.0 wt% (preferably 27.0 to 36.0 wt%) sweetener, for example sugar; and2.0 to 12.0 wt% (preferably 4.0 to 9.0 wt%) oil.19 A composition according to any preceding claim, wherein, in said composition, the sum of the wt% of flour, filamentous fungus, water, sweetener and oil is at least 80wt%, at least 90wt%, at least 95wt% or at least 99 wt%.20 A composition according to any preceding claim, wherein said foodstuff includes 0 wt% of ingredients of animal origin.21 A baked foodstuff, said foodstuff suitably being produced by cooking, for example, baking, the composition of the first aspect., wherein preferably said baked foodstuff is a cake.22 A baked foodstuff according to claim 21 , wherein said foodstuff has a density of at least 0.40 g / cm3and / or less than 0.80 g / cm3and, optionally, has a springiness of at least 20%, preferably at least 40%.23 A baked foodstuff according to claim 21 or claim 22, wherein said baked foodstuff includes: at least 26.0 wt%, preferably 30.0 to 56.0 wt%, flour; at least 0.6 wt%, preferably 0.6 to 13.0 wt%, filamentous fungus on a dry mass basis; and at least 6.0 wt%, preferably at least 10.0 wt%, of water.24 A baked foodstuff according to any of claims 21 to 23, wherein, in said baked foodstuff: the sum SS1 of the wt% of flour, filamentous fungus and water is at least 48.0 wt%, preferably at least 54.0 wt%; and / or the sum SS2 of the wt% of flour, filamentous fungus, water and sweetener is at least 78.0 wt%, preferably at least 84.0 wt%; and / or the sum SS3 of the wt% of flour, filamentous fungus, water, sweetener and oil is at least 90.0 wt%, preferably at least 97.0 wt%.25 A baked foodstuff according to any of claims 21 to 24, wherein said baked foodstuff comprises:26.0 to 56.0 wt% (preferably 35.1 to 46.8 wt%) flour;0.6 to 13.0 wt% (preferably 1 .3 to 5.2 wt%), filamentous fungus on a dry mass basis; and6.0 to 30.0 wt% (preferably 10.0 to 15.0 wt%) water.26 A baked foodstuff according to any of claims 21 to 25, wherein said baked foodstuff comprises:26.0 to 56.0 wt% (preferably 35.0 to 47.0 wt%) flour;0.6 to 13.0 wt% (preferably 1 .3 to 5.2 wt%), filamentous fungus on a dry mass basis;6.0 to 30.0 wt% (preferably 10.0 to 15.0 wt%) water;15.0 to 47.0 wt% (preferably 26.0 to 43.0 wt%) sweetener, for example sugar; and2.6 to 15.6 wt% (preferably 5.0 to 12.0 wt%) oil.27 A method of making a composition as described in any of claims 1 to 20, the method comprising:(i) selecting a first mass comprising flour;(ii) selecting a second mass comprising filamentous fungus; and(iii) contacting said first and second masses thereby to produce said composition.28 A method according to claim 27, the method comprising: mixing said first and second masses; and / or contacting water with said first mass and / or said second mass; and / or contacting sweetener with said first mass and / or said second mass; and / or contacting oil with said first mass and / or said second mass; and / or contacting one or more hydrocolloids and / or polysaccharides with said first mass and / or said second mass.29 A method of making a baked foodstuff, for example as described in any of claims 21 to 26, the method comprising introducing the composition of any of claims 1 to 20 into a receptacle, for example, mold arranged to define the shape of at least part of the foodstuff.30 A method according to claim 29 which comprises: cooking, for example, baking the composition; and / or removing the cooked foodstuff from the receptacle.31 A method according to claim 29 or claim 30 comprising: producing a vegan baked foodstuff having a density of at least 0.40 g / cm3; and / or producing a vegan baked foodstuff having a springiness of at least 20%.32 The use of a composition according to any of claims 1 to 20 for producing a baked vegan foodstuff having a density of at least 0.40 g / cm3and / or a springiness of at least 20%.

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