Method for the production of a high-protein mycelial food product and composition comprising said product

Abstract

A method is described for preparing a high-protein mycelial food product, which includes cultivating a fungus in an aqueous medium with a high protein content, for example, at least 20 g of protein per 100 g of dry weight with excipients, on a dry weight basis. The fungi may include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus, and combinations thereof. After cultivation, the material is harvested, and the high-protein mycelial food product is obtained by drying or concentration. The resulting product may have its flavor, aroma, or taste modulated, for example, by enhancing desirable flavors such as meaty, salty, umami, or popcorn, and / or diminishing undesirable flavors such as bitterness, astringency, or a legume-like taste.A decrease in flavor and / or odor was also observed compared to non-mycelial control materials. Additionally, mycelial food products with high protein content were described.