Quorn (food)
Quorn is the trade name for a protein-rich , industrially produced food made from the fermented mycelium of the Fusarium venenatum hose fungus , which is manufactured and marketed by Quorn Foods in Great Britain.
description
The low-cholesterol mixture consists of 10–15% proteins, also known as mycoprotein ( protein valence score PDCAAS for Quorn pieces: 1). It also contains 2.5–19% fats , is enriched with vitamins and minerals and processed into vegetarian meat substitutes in a patented process with protein from chicken eggs as a binding agent . It is offered in different preparations (e.g. breaded) and shapes that are reminiscent of corresponding meat dishes (sausage shape, steak-like, shredded).
In order to produce Quorn, the respective mushroom culture is fermented with a dextrose solution and minerals at a temperature of 28 ° C. The mushroom mycelium is then filtered off and processed further.
The underlying filamentous hose fungus Fusarium venenatum was discovered after screening 3000 cultivars from soil samples. Quorn foods were first introduced to the UK market in the 1980s. Quorn, which is produced in the United Kingdom, is sold in Switzerland in food under the brand name Cornatur by Migros . From 2012 to 2019 Quorn was also available in Germany.
Patents
- Patent GB2375943 : Edible fungi.
- Patent GB2390528 : Edible fungi ingredient.
- Patent GB2375945 : A foodstuff comprising edible fungi.
Web links
Individual evidence
- ↑ MJ Sadler: mycoprotein. In: Luiz Trugo, Paul M. Finglas (eds): Encyclopedia of Food Sciences and Nutrition (Second Edition) 2003. pp. 4072-4079, Academic Press. ISBN 978-0-12-227055-0 . doi : 10.1016 / B0-12-227055-X / 00820-8
- ↑ a b Swiss Society for Nutrition zu Quorn ( Memento from December 15, 2013 in the Internet Archive )
- ↑ Quorn | Protein Comparison. September 16, 2008, accessed June 25, 2020 .
- ↑ Information from the manufacturer
- ↑ Michael Groß: Mycoprotein as a meat substitute. In: News from chemistry . 2016, p. 403, doi : 10.1002 / nadc.20164046860 .