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    SUPPLEMENTAL CACAO FERMENTATION
    3.
    发明公开
    SUPPLEMENTAL CACAO FERMENTATION 审中-公开

    公开(公告)号：US20230301321A1

    公开(公告)日：2023-09-28

    申请号：US18041048

    申请日：2021-08-25

    Applicant: MycoTechnology, Inc.

    Inventor： James Patrick LANGAN ,  Marina NADAL ,  Anthony J. CLARK

    IPC: A23G1/02 ,  A23G1/48 ,  C12N1/14

    CPC classification number: A23G1/02 ,  A23G1/48 ,  C12N1/14

    Abstract: Provided is a method for production of a myceliated cacao product having reduced acidity, astringency, and/or bitterness tastes which optionally includes the steps of providing harvested cacao comprising beans, pulp and/or pods from the fruit pods of the species Theobroma cacao and fermenting the harvested cacao, preferably by a conventional fermentation process. In another step, a fungal inoculum comprising a filamentous fungus comprising, in one embodiment, Hericium erinaceus is used to inoculate the harvested cacao and the combination is cultured in a supplemental fermentation step for, for example, 1 to 2 days to produce the myceliated cacao product. The myceliated cacao product is optionally dried. In one aspect, a chocolate produced from the myceliated cacao product has reduced acidity, astringency, and/or bitterness tastes compared to a chocolate prepared from an unmyceliated cacao product. Products prepared by the methods described herein are also provided.

    Methods for the production and use of myceliated high protein food compositions
    4.
    发明授权
    Methods for the production and use of myceliated high protein food compositions 有权

    公开(公告)号：US11343978B2

    公开(公告)日：2022-05-31

    申请号：US17074630

    申请日：2020-10-20

    Applicant: MycoTechnology, Inc.

    Inventor： Bhupendra Kumar Soni ,  Brooks John Kelly ,  James Patrick Langan ,  Huntington Davis ,  Alan D. Hahn

    IPC: A01G18/20 ,  A23J3/14 ,  A23L19/00

    Abstract: Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

    METHODS FOR INCREASING DIGESTIBILITY OF HIGH-PROTEIN FOOD COMPOSITIONS
    5.
    发明申请
    METHODS FOR INCREASING DIGESTIBILITY OF HIGH-PROTEIN FOOD COMPOSITIONS 有权

    公开(公告)号：US20210267143A1

    公开(公告)日：2021-09-02

    申请号：US17322881

    申请日：2021-05-17

    Applicant: MycoTechnology, Inc.

    Inventor： Bhupendra Kumar Soni ,  Anthony J. Clark ,  James Patrick Langan

    IPC: A01G18/20 ,  A23J3/14 ,  A23L19/00

    Abstract: Disclosed is a method to prepare a myceliated high-protein food product with increased digestibility, decreased phytic acid component, decreased oryzacystatin, and/or increased polyphenol content, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products made by e.g. the methods of the invention. Foods such as textured protein, dairy analogs, crisps, and the like may include the high protein food products disclosed.

    METHOD OF MYCELIATING COFFEE
    6.
    发明申请
    METHOD OF MYCELIATING COFFEE 审中-公开

    公开(公告)号：US20200268011A1

    公开(公告)日：2020-08-27

    申请号：US16806527

    申请日：2020-03-02

    Applicant: MycoTechnology, Inc.

    Inventor： Brooks John KELLY ,  James Patrick LANGAN

    IPC: A23F5/02 ,  C12N1/14 ,  A23L5/00 ,  A23F5/20 ,  A23L31/00 ,  A23L23/00 ,  A23L11/00 ,  A23L33/105 ,  A23L21/25 ,  A23L7/104

    Abstract: The present invention includes a method of myceliating coffee beans including sterilizing the coffee beans, preparing a liquid tissue culture including an aliquot of fungal liquid tissue culture derived from liquid state fermentation, and inoculating the coffee beans with the fungal liquid tissue culture. Next, the step of enabling mycelium growth on the coffee includes controlling temperature, humidity, and sterility of the environment. The aliquot of fungal liquid tissue culture is optionally agitated to form hyphael conglomerations of mycelium having sizes of less than 1 mm in diameter.

    Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
    9.
    发明授权
    Myceliated products and methods for making myceliated products from cacao and other agricultural substrates 有权

    公开(公告)号：US10231469B2

    公开(公告)日：2019-03-19

    申请号：US14659595

    申请日：2015-03-16

    Applicant: MYCOTECHNOLOGY, INC.

    Inventor： Brooks John Kelly ,  James Patrick Langan

    IPC: A23G1/02

    Abstract: The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate, optionally hydrating the cacao beans or other agricultural product, and optionally pasteurizing or sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculated cacao beans or other agricultural substrate to prepare the myceliated product. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal β-glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate.

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