Myceliated vegetable protein and food compositions comprising same

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
• (c) mixing the myceliated high protein food product ingredient and the edible material to form the food composition.