Title:
FERMENTATION OF CASHEW NUTS BY KOJI FOR AN ANIMAL FREE ERSATZ OF FOIE GRAS
Document Type and Number:
WIPO Patent Application WO/2023/191102
Kind Code:
A1
Abstract:
The invention consists of a process for fermenting nuts or beans (or a mixture fo nuts and beans) with fungus. Several strains used for koji or cheese can be used pure or a mixture of several of them: the yellow koji Aspergillus flavius var. oryzae, the white koji Aspergillus kawachii, the black koji Aspergillus awamori the Aspergillus sojae, the camembert mold Penicillium candidum. The fungi are used to reduce the starch in nuts and beans and to create an umami and liver flavour directly on nuts or beans to produce a "foie gras" substitute. The method involves the preparation of a solid nutrient medium (for long-term storage and transplantation of the fungal strain) and a liquid nutrient medium (to obtain a high-concentration culture suitable for inoculation of nuts and beans) using animal-free materials (soy milk, starch, sugar, agar) to grow the fungi. The highly concentrated fungal culture in liquid medium is spread on nuts or beans and incubated for a few hours to a few days at a temperature that favours the consumption of the starch in the nuts or beans, and limits the digestion of the proteins. It is also possible to spread commercially available spores directly on the nuts instead of preparing a liquid preculture, but this requires a more precise control of humidity for good growth on the nuts. A small amount of protein digestion and glutaminase secretion is desired to develop umami, but starch digestion is more desired because its concentration is too high in cashew nuts-based "foie gras", compared to true "foie gras" based on goose or duck liver. At the end of the incubation period, sterilisation is carried out by autoclaving or heat to kill the fungi, to transiently over-activate the enzymes until inactivation (amylases, glutaminase) and to promote the Maillard reaction.
Inventors:
GUIONET ALEXIS (JP)
Application Number:
PCT/JP2023/013716
Publication Date:
October 05, 2023
Filing Date:
March 31, 2023
Export Citation:
Assignee:
DR FOODS CO LTD (JP)
International Classes:
A23J3/00; A23J3/14; A23L25/00
Foreign References:
| CN107397187A | 2017-11-28 | |||
| US20220053788A1 | 2022-02-24 | |||
| JP2005312439A | 2005-11-10 |
Other References:
AZUKI250: "RAW Nut Cheese ", COOKPAD, 18 April 2012 (2012-04-18), XP093094376, Retrieved from the Internet
"How does miso made of nuts taste like? Challenge for miso made of cashew nuts", START KOJI BLOG, 10 February 2023 (2023-02-10), Retrieved from the Internet
ANONYMOUS: "I'll be waiting for you at the fermentation house", 28 October 2021 (2021-10-28), XP093094381, Retrieved from the Internet
ANONYMOUS: "Vegan Aged Camembert Cheese - Full of Plants", 19 March 2022 (2022-03-19), XP093094399, Retrieved from the Internet
ANONYMOUS: "Dr. Foods completes the world's first "vegetable cultured foie gras" WAYBACK BURGERS Omotesando store launches the completely plant-based "NEXT Foie Gras Burger" using plant-based cultured foie gras", PRESS RELEASE FROM DR. FOODS CO., LTD., 28 June 2022 (2022-06-28), XP093094401, Retrieved from the Internet
"How does miso made of nuts taste like? Challenge for miso made of cashew nuts", START KOJI BLOG, 10 February 2023 (2023-02-10), Retrieved from the Internet
ANONYMOUS: "I'll be waiting for you at the fermentation house", 28 October 2021 (2021-10-28), XP093094381, Retrieved from the Internet
ANONYMOUS: "Vegan Aged Camembert Cheese - Full of Plants", 19 March 2022 (2022-03-19), XP093094399, Retrieved from the Internet
ANONYMOUS: "Dr. Foods completes the world's first "vegetable cultured foie gras" WAYBACK BURGERS Omotesando store launches the completely plant-based "NEXT Foie Gras Burger" using plant-based cultured foie gras", PRESS RELEASE FROM DR. FOODS CO., LTD., 28 June 2022 (2022-06-28), XP093094401, Retrieved from the Internet
Attorney, Agent or Firm:
HAMADA Haruo (JP)
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