SONI, BHUPENDRA KUMAR,KELLY, BROOKS JOHN,LANGAN, JAMES PATRICK,DAVIS, HUNTINGTON,HAHN, ALAN D.
申请号：
CA3018423
公开号：
CA3018423A1
申请日:
2017.04.14
申请国别(地区):
CA
年份:
2017
代理人:
摘要：
Disclosed is a method to prepare a myceliated high-protein food product, whichincludes culturing a fungi anaqueous media which has a high level of protein, for example at least 20 gprotein per 100 g dry weight with excipients, on a dryweight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii,Lepista nuda, Hericium erinaceus, Lentinula edodes,Agaricus blazeii, Laetiporus sulfureus and combinations thereof. Afterculturing, the material is harvested by obtaining the myceliatedhigh protein food product via drying or concentrating. The resultantmyceliated high protein food product may have its taste,flavor, or aroma modulated, such as by increasing desirable flavors or tastessuch as meaty, savory, umami, popcorn and/or by decreasingundesirable flavors such as bitterness, astringency or beaniness. Deflavoringand/or deodorizing as compared to non-myceliatedcontrol materials can also be observed. Also disclosed are myceliated highprotein food products.
