	US 11,950,607 B2
	Myceliated vegetable protein and food compositions comprising same
Lisa Smith, Aurora, CO (US); Todd McDonald, Aurora, CO (US); Savita Jensen, Aurora, CO (US); Joseph George Akamittath, Aurora, CO (US); Alan D. Hahn, Aurora, CO (US); Anthony J. Clark, Aurora, CO (US); Bhupendra Kumar Soni, Aurora, CO (US); James Patrick Langan, Aurora, CO (US); Brooks John Kelly, Aurora, CO (US); and Huntington Davis, Aurora, CO (US)
Assigned to MYCOTECHNOLOGY, INC., Aurora, CO (US)
Filed by MycoTechnology, Inc., Aurora, CO (US)
Filed on Oct. 14, 2021, as Appl. No. 17/501,736.
Application 17/501,736 is a continuation of application No. 16/666,936, filed on Oct. 29, 2019, granted, now 11,166,477.
Application 16/666,936 is a continuation in part of application No. 16/025,365, filed on Jul. 2, 2018, granted, now 10,806,101, issued on Oct. 20, 2020.
Application 16/025,365 is a continuation in part of application No. 15/488,183, filed on Apr. 14, 2017, granted, now 10,010,103, issued on Jul. 3, 2018.
Claims priority of provisional application 62/857,642, filed on Jun. 5, 2019.
Claims priority of provisional application 62/793,111, filed on Jan. 16, 2019.
Claims priority of provisional application 62/752,158, filed on Oct. 29, 2018.
Claims priority of provisional application 62/322,726, filed on Apr. 14, 2016.
Prior Publication US 2022/0030911 A1, Feb. 3, 2022
This patent is subject to a terminal disclaimer.
Int. Cl. A23L 31/00 (2016.01); A23C 11/10 (2021.01); A23J 1/14 (2006.01); A23J 3/14 (2006.01); A23J 3/22 (2006.01); A23J 3/26 (2006.01); A23L 5/10 (2016.01); A23L 7/104 (2016.01); A23L 11/50 (2021.01)

CPC A23J 3/227 (2013.01) [A23C 11/10 (2013.01); A23J 1/14 (2013.01); A23J 3/14 (2013.01); A23J 3/26 (2013.01); A23L 5/10 (2016.08); A23L 7/104 (2016.08); A23L 11/50 (2021.01); A23L 31/00 (2016.08); A23V 2002/00 (2013.01)]

19 Claims

1. A method to produce a food composition, comprising the steps of:

(a) providing a myceliated high-protein food product, comprising the steps of either:

(i) providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 60 (w/w) protein on a dry weight basis, wherein the medium comprises at least 50 g/L protein and wherein the high protein material is from a plant source comprising soy; inoculating the medium with a fungal culture wherein the fungal culture comprises Lentinula edodes, Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp, and culturing the medium to produce a myceliated high-protein food product, wherein the myceliated high-protein food product has reduced bitterness flavor and reduced beany aromas compared to the high-protein material that is not myceliated;

or,

(ii) providing a myceliated high-protein food product, wherein the myceliated high-protein food product is at least 60% (w/w) protein on a dry weight basis, wherein the myceliated high protein food product is derived from a plant source, wherein the plant source comprises soy, wherein the myceliated high-protein product is myceliated by an aqueous fungal culture comprising Lentinula edodes, Agaricus blazeii, Pleurotus spp., Boletus spp., or Laetiporus spp., in a medium comprising at least 50 g/L protein in liquid culture;

and wherein the myceliated high-protein food product has reduced bitterness flavor and reduced beany aroma compared to the high-protein material that is not myceliated;

(b) providing an edible material; and