Outline the process that is used to produce Quorn?

Answer 1

- It is made from fungus grown in large fermation tanks that have a continual supply of fresh oxygen.
- During the growth process sugar (glucose), minerals and vitamins are added to improve the food value of the product.
- The product is then heated to remove the excess RNA, to prevent it causing gout.
- It is dried, powdered and mixed with chicken egg albumen(egg whites) as a binding agent.
- It is textured and pressed into forms resembling meat products.

While it is high in protein and fiber, like most vegetarian diets it is low in iron. Different flavor additives can be introduced to give it a flavor.

According to Wikipedia: http://en.wikipedia.org/wiki/Quorn
"Quorn is the leading brand of mycoprotein food product in the UK and a leading brand elsewhere. Mycoprotein is the generic term for protein-rich foodstuffs made from processed edible fungus....

Quorn is made from the soil mold Fusarium venenatum strain PTA-2684 (previously misidentified as the parasitic mold Fusarium graminearum). The fungus is grown in continually oxygenated water in large, sterile fermentation tanks. During the growth phase glucose is added as a food for the fungus, as are various vitamins and minerals (to improve the food value of the resulting product). The resulting mycoprotein is then extracted and heat-treated to remove excess levels of RNA. Previous attempts at producing such fermented protein foodstuffs were thwarted by excessive levels of DNA or RNA; without the heat treatment, purine, found in nucleic acids, is metabolised producing uric acid, which can lead to gout.

The product is then dried and mixed with chicken egg albumen, which acts as a binder. It is then textured, giving it some of the grained character of meat, and pressed either into a mince (resembling ground beef), forms resembling chicken breasts, meatballs, turkey roasts, or into chunks (resembling diced chicken breast). In these forms Quorn has a varying color and a mild flavour resembling the imitated meat product, and is suitable for use as a replacement for meat in many dishes, such as stews and casseroles. The final Quorn product is high in vegetable protein and dietary fibre and is low in saturated fat and salt. The amount of dietary iron it contains is lower than that of most meats.

Contrary to some suggestions, Quorn is not genetically modified: the fungus used is still genetically unmodified from the state in which it was discovered. The different tastes and forms of Quorn are results of industrial processing of the raw fungus."

Answer 2

Quorn Process

Answer 3

Sorry but it's not very clear to me what you're saying- I have never heard of soaking Quorn. Are you referring to Quorn brand products? Cuz they are all pre-made and either frozen or refrigerated, not dry. If a recipe is calling for you to soak it, as you would if it were meat, maybe you should try and think of another way.