Methods for the production and use of myceliated high protein food compositions
Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.
1. A method to prepare a myceliated high-protein food product, comprising the steps of:
providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 50% (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein and wherein the high protein material is from a plant source comprising pea, rice or combinations thereof;
inoculating the medium with a fungal culture, wherein the fungal culture consists of Lentinula edodes or Agaricus blazeii , and
culturing the medium to produce a myceliated high-protein food product wherein the pH of the fungal culture does not change during processing;
wherein the myceliated high-protein food product has reduced undesirable flavors and reduced aroma compared to the high-protein material that is not myceliated.
2. The method of claim 1 , wherein the fungal culture is a submerged fungal culture.
3. The method of claim 1 , wherein the aqueous medium comprises at least 60% (w/w) protein on a dry weight basis.
4. The method of claim 1 , wherein the high-protein material is at least 70% (w/w) protein on a dry weight basis.
5. The method of claim 1 , wherein the high-protein material is a protein concentrate or a protein isolate.
6. The method of claim 1 , wherein the high protein material is sterilized or pasteurized prior to the inoculating step.
7. The method of claim 1 , wherein the method further comprises the step of drying the myceliated high-protein food product.
8. The method of claim 1 , wherein the medium further comprises dry carrot powder, dry malt extract, diammonium phosphate, magnesium sulfate, and citric acid.
9. The method of claim 1 , wherein the culturing step is carried out until the dissolved oxygen in the medium reaches between 80% and 90% of the starting dissolved oxygen.
10. A myceliated food product made by the method of claim 1 .
11. The method of claim 1 , wherein the method further comprises the step of pasteurizing or sterilizing the myceliated high-protein food product.
12. A composition comprising a myceliated high-protein food product, wherein the myceliated high-protein food product is at least 50% (w/w) protein on a dry weight basis, wherein the myceliated high protein food product is derived from a pea or rice concentrate, wherein the myceliated high protein product is myceliated by a fungal culture consisting of Agaricus blazeii or Lentinula edodes in a media comprising at least 50 g/L protein, and wherein the myceliated high protein food product has reduced flavor and reduced aroma compared with a pea or rice concentrate wherein the myceliated high-protein food product is produced according to the method of claim 1 .
13. The composition of claim 12 , wherein the myceliated high-protein food product is at least 70% (w/w) protein on a dry weight basis.
14. The composition of claim 12 , wherein the myceliated high-protein food product is in the form of a powder.