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 content. Fungi of this order inherently 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.
本发明描述了一种用于食品的可食用物质的制备方法,该物质由真菌门真菌细胞组成。细胞在发酵罐中的
水液中生长,
水液在发酵过程中混合,发酵结束。将真菌细胞保存在容器中,使其成熟,细胞自身的 RNAses 可减少细胞内的含量。这种真菌的 RNA 含量本来就很低,因此不需要加热步骤来降低其 RNA 含量。真菌细胞被取出并加工成可食用的物质。这种物质随后被加工成食品。这种避免加热的做法也使食品的味道更好。