Patent ID: 11950607
Assignee: MYCOTECHNOLOGY, INC.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 18:
19. A method to produce a textured plant-based meat analog or meat extender, comprising the steps of:
(a) providing a myceliated high-protein food product and at least one additional high-protein material,
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 media comprising at least 50 g/L protein in liquid culture, and wherein the myceliated high-protein food product has reduced bitter flavor and reduced beany aroma compared with a non-myceliated food product; and wherein the least one additional high-protein material comprises at least 50% protein on a dry weight basis,
(b) mixing the myceliated high-protein food product and additional high-protein material, wherein the myceliated high-protein food product is present at between about 5% and 90% on a dry weight basis compared with the additional high-protein material;
(c) adding steam and/or water to the mixture;
(d) extruding the mixture under heat and pressure to form the textured plant-based meat analog or meat extender.