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    Methods for the production and use of myceliated high protein food compositions
    2.
    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 the production and use of myceliated high protein food compositions
    3.
    发明授权
    Methods for the production and use of myceliated high protein food compositions 有权

    公开(公告)号：US10806101B2

    公开(公告)日：2020-10-20

    申请号：US16025365

    申请日：2018-07-02

    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 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：US10010103B2

    公开(公告)日：2018-07-03

    申请号：US15488183

    申请日：2017-04-14

    Applicant: Mycotechnology, Inc.

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

    IPC: A23L27/20 ,  A23L33/105 ,  A23L7/104 ,  A23L11/00

    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 protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. 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 lowering gluten content using fungal cultures
    8.
    发明授权
    Methods for lowering gluten content using fungal cultures 有权

    公开(公告)号：US10980257B2

    公开(公告)日：2021-04-20

    申请号：US15551894

    申请日：2016-02-26

    Applicant: MYCOTECHNOLOGY, INC.

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

    IPC: A23L7/104 ,  A23J3/34 ,  A23L7/10

    Abstract: The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.

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