Foodstuffs containing mucorales fungi

A - Human Necessities – 23 – J

Patent

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A23J 1/00 (2006.01) A23J 3/20 (2006.01) A23J 3/22 (2006.01) A23L 1/28 (2006.01) C12N 1/14 (2006.01)

Patent

CA 2406811

The preparation of an edible substance for use in a foodstuff is described which comprises fungal cells of the order Mucorales. The cells are grown in a fermentor vessel in an aqueous liquid which is mixed during fermentation, and fermentation allowed to finish. The fungal cells are kept in the vessel and allowed to ripen, the cells' own RNAses reducing the intracellular RNA content. Fungi of this order may thus have a low RNA content and therefore no heating step, to reduce their RNA content, is necessary. The fungal cells are removed and processed into the edible substance. This substance is then processed into a foodstuff. This avoidance of heat has also resulted in better tasting foodstuffs.

L'invention concerne la préparation d'une substance comestible s'utilisant dans une denrée alimentaire et comportant des cellules fongiques de la famille des Mucorales. Ces cellules sont cultivées à l'intérieur d'une cuve de fermentation, dans un liquide aqueux qui est brassé pendant la fermentation, la fermentation peut ainsi s'achever. Les cellules fongiques sont maintenues dans la cuve et mûries, à la suite de quoi le contenu en ARN des cellules fongiques réduit le contenu d'ARN intracellulaire. Les champignons de ce type peuvent contenir une faible quantité d'ARN et, pour ces motifs, ne nécessitent pas d'étape de chauffage, afin de réduire leur contenu en ARN. Cette substance est ensuite utilisée dans la préparation d'une denrée alimentaire. Cette annulation de l'étape de chauffage permet de produire des denrées alimentaires plus savoureuses.

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