Mycoprotein composition

Abstract

The present invention relates to the field of high-protein and high-fiber food products, particularly meat alternative or meat substitute products or dough-based food products. The meat alternative or meat substitute products can also be dough-based. More specifically, the present invention relates to a composition comprising mycoprotein having desirable nutritional and rheological properties and a method of producing the same.

Description

PT-2315-WO-PCTMYCOPROTEIN COMPOSITIONCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No. 25165485.1, filed March 21, 2025, and European Application No. 25167853.8, filed April 1, 2025, each of which is incorporated by reference herein in its entirety.TECHNICAL FIELD

[0002] The present invention relates to the field of high protein food products, particularly dough-based food products. More specifically, the present invention relates to a composition comprising mycoprotein having desirable nutritional and rheological properties and a method of producing the same.BACKGROUND

[0003] Flexitarian diets are growing in popularity. Flexitarians are looking for plant-based alternatives with nutritional benefits, which contain sustainably sourced animal-free proteins, but which do not require a compromise in terms of the culinary or eating experience.

[0004] There is also a market amongst health and fitness conscious consumers for high-protein and high-fibre foods. Dough-based foods, such as pasta or gnocchi, are enduringly popular with consumers, but are typically low in these nutrients.

[0005] Accordingly, a demand exists for high-protein and high-fibre dough-based food alternatives.

[0006] Mycoprotein is a form of protein derived from fungi, which is suitable for human consumption. Mycoprotein based products are known on the market, such as those sold by Marlow Foods Ltd under the brand name Quorn®.SUMMARY OF THE INVENTION

[0007] The present invention meets the above demands. In one aspect, the invention provides a composition comprising mycoprotein and vital wheat gluten.

[0008] The mycoprotein may be derived from Fusarium venenatum.

[0009] The mycoprotein may have a moisture content of from 65 wt% to 85 wt%.

[0010] The mycoprotein may have a protein content of at least 10 wt%.

[0011] The mycoprotein may have a fibre content of at least 5 wt%.PT-2315-WO-PCT

[0012] The composition may have a total protein content of at least 7 wt%.

[0013] The composition may have a total fibre content of at least 4 wt%.

[0014] The composition may further comprise starch.

[0015] The composition may further comprise an acid.

[0016] The composition may further comprise starch and / or an acid.

[0017] The ratio of my coprotein to vital wheat gluten in the composition may be from 30:1 to 1:1, preferably from 30:1 to 2:1, preferably from 30:1 to 5:1, preferably from 30:1 to 10:1, preferably from 30:1 to 15:1, preferably about 20:1.

[0018] In one aspect, the composition comprises an amount of my coprotein that is in excess of the amount of vital wheat gluten.

[0019] In one aspect, the composition comprises at least 50 wt%, preferably at least 55 wt%, most preferably at least 60 wt% of mycoprotein.

[0020] In one aspect, the composition comprises at least 2 wt%, preferably at least 2.5 wt%, most preferably at least 3 wt% of vital wheat gluten.

[0021] In another aspect, the invention provides a process for producing said composition comprising combining mycoprotein and vital wheat gluten and mixing.

[0022] In another aspect, the invention provides for the use of said composition to make a food product.

[0023] In another aspect, the invention provides a food product comprising said composition.

[0024] The food product may be a meat alternative or meat substitute product, and / or the food product may be a dough-based product. Optionally, the dough-based product may be pasta or gnocchi. Optionally, the dough-based product may be a meat alternative or meat substitute product.

[0025] The dough-based product may be obtainable by: (i) mixing water, oil and an acid with mycoprotein, (ii) adding vital wheat gluten and mixing for sufficient time to develop the gluten structure, (iii) optionally adding other dry ingredients and mixing until a homogeneous dough is obtained, (iv) shaping the dough, e.g. into gnocchi or other type of pasta shapes, (v) optionally packaging and freezing until consumption. The acid can be vinegar or citric acid or any other type of food grade acid.PT-2315-WO-PCTDETAILED DESCRIPTION OF THE INVENTION

[0026] In the following, the elements of the present invention will be described. These elements may be listed with specific embodiments; however, it should be understood that they may be combined in any manner and in any number to create additional embodiments. Thus, any permutations and combinations of the described elements should be considered as being disclosed herein unless the context dictates otherwise.

[0027] All examples, or exemplary language (e.g., "such as"), provided herein are / is merely intended to better illustrate the present invention and does not limit the scope of the invention which will be limited only by the appended claims. No language used in the specification should be construed as indicating any non-claimed element essential to the practice of the invention. Process steps described herein can be performed in any suitable order unless otherwise specified herein or clearly contradicted by the context.

[0028] The words "comprising", "having", "containing", and "including", and other forms thereof, are intended to be equivalent in meaning and be open ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items, or meant to be limited to only the listed item or items. For each of the aspects and embodiments described herein by using any one of these words, an alternative aspect or embodiment with an exhaustive listing of the respective item or items (i.e., following the words "consisting of' or "is / are", for example) is also encompassed by the present disclosure.

[0029] As used herein, the term "and / or" includes the meaning of "and", "or", and "all or any other combination of the elements connected by said term".

[0030] As used herein, the words "a", "an", and "the" are meant to cover both the singular and plural form of the item following these words, unless the context clearly indicates otherwise.

[0031] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by a person skilled in the art.

[0032] As used herein, the term "about" means within 15%, preferably within 10%, more preferably within 5% of a given value or range. It also includes the concrete value, e.g., "about 20" includes the value of 20.

[0033] As used herein, unless otherwise stated, the term “wt%” refers to the percentage by weight on an as-is basis.PT-2315-WO-PCTComposition

[0034] The composition of the invention comprises mycoprotein and vital wheat gluten. Optionally, the composition may consist of, or consist essentially of, mycoprotein and vital wheat gluten. The composition is preferably edible or potable for humans.

[0035] Mycoprotein was found to advantageously increase the nutritional profile of the composition and resulting food product (e.g. dough-based food product), specifically by increasing the protein and fibre content, whilst simultaneously imparting desirable texture characteristics to the product. However, if mycoprotein was used alone as the protein source, it was found that the final texture of the food product was undesirably soft and pasty.

[0036] Vital wheat gluten is also a source of protein. However, it was found that if vital wheat gluten alone was used as a protein source, the texture of the final product was too elastic. It was surprisingly found that using mycoprotein and vital wheat gluten together resulted in a composition having excellent nutritional, texture, and organoleptic characteristics.

[0037] Any mycoprotein may be used in the invention. However, the mycoprotein is preferably derived from Fusarium venenatum. Strains of this species of fungus are known to have particularly high protein content allowing for high mycoprotein yields.

[0038] The mycoprotein used in the composition preferably has a moisture content of from 65 wt% to 85 wt%, more preferably of from 70 wt% to 80 wt%, most preferably of from 70 wt% to 75 wt%. Without being bound by theory, it is believed that this relatively high moisture content enables the mycoprotein to form a seitan-like mixture with the vital wheat gluten thereby improving the texture of the final product.

[0039] The mycoprotein preferably has a protein content of at least 5 wt%, or at least 10 wt%, preferably from 5 wt% to 30 wt%, more preferably from 10 wt% to 20 wt%, most preferably from 10 wt% to 15 wt%.

[0040] The mycoprotein preferably has a fibre content of at least 5 wt%, preferably from 5 wt% to 20 wt%, more preferably from 5 wt% to 15 wt%, most preferably from 5 wt% to 10 wt%.

[0041] In one example, the mycoprotein has a moisture content of from 70 wt% to 75 wt%, a protein content of from 10 wt% to 15 wt%, and a fibre content of from 5 wt% to 10 wt%.

[0042] An exemplary mycoprotein for use in the invention is ABUNDA®, sold by the company Enough®.

[0043] Vital wheat gluten, sometimes referred to simply as “wheat gluten” or “gluten flour”, refers to an extract of protein from wheat flour. It contains primarily gliadin and gluteninPT-2315-WO-PCTwhich form a cohesive and viscoelastic polymeric network when mixed / kneaded. The vital wheat gluten in the composition is preferably a separate ingredient from any wheat flour that may be present in the composition. Alternatively, the composition does not contain wheat flour.

[0044] Any suitable vital wheat gluten may be used in the invention. Preferably, the vital wheat gluten has a protein content of at least 70 wt% on a dry basis, more preferably of at least 75 wt%, most preferably of at least 80 wt%. The vital wheat gluten may have a protein content of from 70 wt% to 95 wt%, or from 75 wt% to 90 wt%. The composition preferably does not contain hydrolyzed wheat gluten.

[0045] The composition may have a total protein content of at least 7 wt%. Preferably, the total protein content is from 7 wt% to 20 wt%, most preferably from 10 wt% to 15 wt%.

[0046] The composition may have a total fiber content of at least 4 wt%, preferably at least 5 wt%. The total fiber content may be from 4 wt% to 10 wt%.

[0047] In one example, the composition has a total protein content of from 10 wt% to 15 wt% and a total fibre content of from 5 wt% to 10 wt%.

[0048] The composition may further comprise starch. In one example, the composition has a total starch content of from 0 to 15 wt%, preferably from 0 to 10 wt%, more preferably from 0 to 5 wt%. When present, the composition may contain at least 1% starch (e.g. from 1 to 15 wt%, from 1 to 10 wt%, or from 1 to 5 wt%). Any suitable starch or modified starch known for use in food may be used. Without being bound by theory, it is believed that the starch, if present, may absorb excess water, thereby enhancing the smoothness of the final product texture.

[0049] The composition may further comprise acid. Any suitable acid known for use in food may be used. Preferably, the acid is of natural origin. Non-limiting examples of suitable acids include acetic acid and citric acid.

[0050] The ratio of mycoprotein to vital wheat gluten in the composition may differ depending on the desired application. Preferably, the amount of mycoprotein is in excess of the amount of vital wheat gluten. Preferably, the ratio is from 30: 1 to 1 : 1, preferably from 30: 1 to 2: 1, preferably from 30:1 to 5:1, preferably from 30:1 to 10:1, preferably from 30:1 to 15:1, or more preferably from 25:1 to 10:1, most preferably from 20:1 to 15:1. In one example, the ratio may be about 20:1.

[0051] The composition may contain at least 2 wt% of vital wheat gluten, preferably at least 2.5 wt%, most preferably at least 3 wt%. The composition may contain from 2 wt% to 10 wt% vital wheat gluten, most preferably from 2 wt% to 5 wt%.PT-2315-WO-PCT

[0052] The composition may contain at least 50 wt% of mycoprotein, preferably at least 55 wt%, most preferably at least 60 wt%. The composition may contain from 50 wt% to 70 wt% mycoprotein, most preferably from 55 wt% to 65 wt%.

[0053] As by way of an example, the composition may contain- an amount of mycoprotein that is in excess of the amount of vital wheat gluten, preferably a ratio of mycoprotein to vital wheat gluten from 30:1 to 2: 1, preferably from 30: 1 to 5: 1, preferably from 30:1 to 10:1, preferably from 30:1 to 15:1, or more preferably from 25:1 to 10:1, most preferably from 20:1 to 15:1- at least 50 wt% of mycoprotein, preferably at least 55 wt%, most preferably at least 60 wt%, and- at least 2 wt% of vital wheat gluten, preferably at least 2.5 wt%, most preferably at least 3 wt% wherein optionally the mycoprotein is derived from Fusarium venenatum.Such a composition can be used in or comprised in a food product, for instance in a meat alternative or meat substitute product and / or a dough-based product. The dough-based products can be for instance pasta or gnocchi products.

[0054] The composition may further comprise other ingredients. Non-limiting examples of suitable other ingredients include salt, pepper, oil and / or fat, herbs, spices, inclusions, vegetables, fruits, nuts, seeds, meat, flavorings, and / or preservatives.Process

[0055] The invention also relates to a process for making the composition. The process comprises combining mycoprotein and vital what gluten and mixing. The combining step may be achieved by any known means and in any order. For example, the mycoprotein may be added to the vital what gluten or the other way around.

[0056] The mycoprotein and vital wheat gluten are preferably combined in a ratio of from 30:1 to 1:1, preferably from 30:1 to 2:1, preferably from 30:1 to 5:1, preferably from 30:1 to 10:1, preferably from 30:1 to 15:1, or more preferably from 25:1 to 10:1, most preferably from 20:1 to 15 : 1. In one example, the ratio may be about 20: 1.

[0057] Mixing may also be achieved by any known means, including but not limited to stirring, homogenizing, beating, shaking, blending, or whisking. The mixing may take place after the mycoprotein and vital wheat gluten have been combined or these ingredients may be combined whilst mixing.PT-2315-WO-PCT

[0058] Other ingredients may also be added to the composition before, during or after the mixing step. Non-limiting examples of suitable ingredients include salt, pepper, oil and / or fat, herbs, spices, inclusions, vegetables, fruits, nuts, seeds, meat, flavorings, and / or preservatives.

[0059] In one aspect, the dough-based product according to any aspect of the invention is obtainable by: (i) mixing water, oil and an acid with my coprotein, (ii) adding vital wheat gluten and mixing for sufficient time to develop the gluten structure, (iii) optionally adding other dry ingredients and mixing until a homogeneous dough is obtained, (iv) shaping the dough, e.g. into gnocchi or other type of pasta shapes, (v) optionally packaging and freezing until consumption. The acid can be vinegar or citric acid or any other type of food grade acid.Food product

[0060] The composition of the invention may be a food product or the composition may be added to other ingredients to make a food product comprising the composition. Other ingredients which may be added to the composition to make a food product include, but are not limited to salt, pepper, oil and / or fat, herbs, spices, inclusions, vegetables, fruits, nuts, seeds, meat, flavorings, and / or preservatives.

[0061] The consistency of the composition can be adapted for use in making different food products. This adaptation may be achieved by adjusting the specific amounts of mycoprotein and vital wheat gluten within the specified ranges, either alone or together with the amounts of other ingredients (if present). Furthermore, different cooking techniques may employed to adapt the consistency. For example, boiling, baking, or deep-frying the composition were each found to create a unique texture.

[0062] The food product may be a meat alternative or meat substitute product.

[0063] The composition was found to be particularly useful for making dough-based products, especially pasta and gnocchi. “Dough-based products” as used herein refer to products which are made from / with / using dough. Dough is a mixture of flour and a liquid (e.g. water, milk, egg). Non-limiting examples of dough-based foods are: Bread, flatbreads (e.g. pita, naan, tortillas, and lavash), bagels, brioche, challah, pastries, pretzels, muffins, breadsticks, pizza, calzone, tarts, pies, cookies, biscuits, cakes, donuts, churros, eclairs, beignets, churros, eclairs, beignets, empanadas, stromboli, gbzleme, gibanica, pancakes, paratha, chapati, seitan, spring rolls, samosas, pasta, and gnocchi.

[0064] The composition was found to be very versatile for pasta-making as it can be used to make a variety of pasta shapes.PT-2315-WO-PCT

[0065] The food product may also be a sauce or other liquid food product.

[0066] Representative features of the present invention are set out in the following clauses, which stand alone or may be combined, in any combination, with one or more features disclosed in the text of the specification.

[0067] The present invention is further illustrated by the following examples, which are not to be construed as limiting the scope of the invention.EXAMPLESEquipment• kitchen paddle mixer (KitchenAid)• kitchen blenderEXAMPLE 1

[0068] A gnocchi type food product was prepared according to the following recipe and method.Dough Ingredients for 2 kg food product• 1212 g my coprotein e.g. AB UNDA®• 274 g tapioca starch• 229 g panko breadcrumbs• 152 g rapeseed oil• 60 g vital wheat gluten• 30 g vinegar (7 %)• 17 g salt• 10 g onion powder• 10 g paprika powder• 7 g parsley• 5 g white pepperIngredients for 2 kg sauce• 1350 g soy milk• 280 g mycoprotein e.g. ABUNDA®• 155 g soy creamPT-2315-WO-PCT• 140 g shallots• 30 g rapeseed oil• 15 g salt• 1 g nutmeg powder• 1 g black pepper, ground• 1 g cardamom powderMethod1. For the dough, mix mycoprotein (e.g. ABUNDA®) with oil and vinegar for 2 min at medium speed.2. Add the rest of the dry ingredients and continue mixing for 2 min until a homogeneous dough is created.3. Shape dough (5 g each) and freeze until consumption.4. For the sauce, slice shallots in small cubes and break mycoprotein (e.g. ABUNDA®) into small pieces.5. Sautee shallots and mycoprotein (e.g. ABUNDA®) pieces with the oil.6. Add soy milk, soy cream, and the dry ingredients and boil for 3 to 4 minutes.7. Transfer the sauce in a blender and blend until a smooth homogeneous sauce is created.8. The sauce can be stored chilled or frozen until consumption.Cooking tips• Heat up the sauce in a pot or pan.• Cook gnocchi from frozen in hot, boiling water for 4-5 minutes.• Serve gnocchi in the hot sauce.

[0069] The gnocchi was found to have an excellent consistency and a unique bite. It was also advantageously freeze / thaw stable making it convenient for both consumers and manufacturers.EXAMPLE 2

[0070] A spring roll type food product was prepared according to the recipe in table 1 and subsequently described method.PT-2315-WO-PCTIngredientsfi Vbldltegeaes anaorngsv Table 1 : Spring roll recipe.f fii Dhhll togorenguf fiihll toreng Ingredient type wt%Vegetable Oil 2% Vinegar 1% Tap water 12% Mycoprotein (e.g. Abunda® from Enough®) 13% Vital wheat gluten (e.g. Gluvital® 21020 from Cargill®) 12% Vegan chicken flavor 1% Mixture of vegetables (such as grated carrot, bean sprouts,grated cabbage, sweetcorn etc.) 18% Vermicelli rice noodles 14% Mushroom (such as black Japanese fungus) 10% Mixture of spices (such as garlic powder, ginger powder, white pepper, Sichuan pepper, turmeric, five-spice powder) 0.8% Table salt 0.2% Soy sauce 3% Pastry Vegan spring roll pastry (from retail) 13%Method1. Mix the water, oil, vinegar, and my coprotein.2. Add the vital wheat gluten and vegan chicken flavor and mix for 30 minutes to fully develop the gluten structure. This creates a seitan-like type dough.3. Vacuum pack and cook the dough at 90°C for 30 minutes with steam.4. Freeze the dough and store overnight.5. Grind the thawed dough (to approx. 5mm).6. Stir fry the ground dough with a little oil and add the vegetables, noodles and fungus.7. Add spices, salt and mix.8. Add soy sauce and mix. Keep stir-frying until it is dry and loose.9. Store in the fridge to cool.10. Place 20g of the mixture into each spring roll pastry sheet, roll, and then freeze. 11. Deep fry the spring rolls until golden brown at 180°C.PT-2315-WO-PCT

[0071] The resulting spring rolls had excellent taste and texture. The spring rolls made had a very well-balanced food matrix with a firm bite that can substitute perfectly any meat-based spring roll.

Claims

PT-2315-WO-PCTCLAIMS1. A composition comprising mycoprotein and vital wheat gluten.

2. A composition according to claim 1, wherein the amount of mycoprotein is in excess of the amount of vital wheat gluten.

3. A composition according to any preceding claim, wherein the ratio of mycoprotein to vital wheat gluten is from 30: 1 to 2: 1, preferably about 20: 1.

4. A composition according to any preceding claim, wherein the composition comprises at least 50 wt%, preferably at least 55 wt%, most preferably at least 60 wt% of mycoprotein.

5. A composition according to any preceding claim, wherein the composition comprises at least 2 wt%, preferably at least 2.5 wt%, most preferably at least 3 wt% of vital wheat gluten.

6. A composition according to any preceding claim, wherein the mycoprotein is derived from Fusarium venenatum.

7. A composition according to any preceding claim, wherein the mycoprotein has a moisture content of from 65 wt% to 85 wt% and / or a protein content of at least 10 wt% and / or a fibre content of at least 5 wt%.

8. A composition according to any preceding claim having a total protein content of at least 7 wt% and / or a total fibre content of at least 4 wt%.

9. A composition according to any preceding claim, further comprising starch and / or an acid.

10. A process for producing a composition according to any preceding claim comprising combining mycoprotein and vital wheat gluten and mixing.PT-2315-WO-PCT11. Use of a composition according to any of claims 1 to 9 to make a food product.

12. A food product comprising the composition of any one of claims 1 to 9.

13. A food product according to claim 12, wherein the food product is a meat alternative or meat substitute product.

14. A food product according to claim 12, wherein the food product is a dough-based product.

15. A food product according to claim 14, wherein the dough-based product is pasta or gnocchi.

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