公开(公告)号：US09427008B2

公开(公告)日：2016-08-30

申请号：US13859719

申请日：2013-04-09

Applicant: Mycotechnology, Inc.

Inventor： Brooks John Kelly ,  James Patrick Langan

IPC: A23L1/28 ,  A23L1/30 ,  A23G1/42 ,  A23G1/30

CPC classification number: A23L33/10 ,  A23G1/30 ,  A23G1/42 ,  A23G1/423 ,  A23L5/00 ,  A23L21/00 ,  A23L31/00

Abstract: The present invention relates to a method of myceliation of agricultural substrates for producing functional foods with health benefits, wherein the method comprises of inoculating an agricultural substrate with one or more species of pure fungal culture comprising Basidiomycota and Ascomycota derived from liquid state fermentation, enabling mycelial growth on the agricultural substrate by controlling growth conditions and harvesting of a myceliated agricultural product after the mycelial growth reaches a desired stage. The present invention further provides a myceliated agricultural product enriched with nutrients, processed into a nutraceutical or functional food for human consumption.

Abstract translation: 本发明涉及一种用于生产具有健康益处的功能性食品的农用底物的生产方法，其中所述方法包括用一种或多种纯的真菌培养物接种农业基质，所述纯真菌培养物包含源自液态发酵的担子菌和子囊菌，使菌丝体 通过控制生长条件并在菌丝体生长达到期望阶段之后收获植物性农产品，在农业基材上生长。 本发明还提供富含营养物质的加工成营养食品或功能食品以供人食用的植物性农产品。

公开(公告)号：US11166477B2

公开(公告)日：2021-11-09

申请号：US16666936

申请日：2019-10-29

Applicant: MycoTechnology, Inc.

Inventor： Lisa Schmidt ,  Todd McDonald ,  Savita Jensen ,  Joseph George Akamittath ,  Alan D. Hahn ,  Anthony J. Clark ,  Bhupendra Kumar Soni ,  James Patrick Langan ,  Brooks John Kelly ,  Huntington Davis

IPC: A23J3/22 ,  A23L31/00 ,  A23J3/26 ,  A23J3/14 ,  A23L7/104 ,  A23L5/10 ,  A23J1/14 ,  A23L11/50

Abstract: Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

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.

公开(公告)号：US20170295837A1

公开(公告)日：2017-10-19

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: A23L33/105 ,  A23L7/104 ,  A23L11/09 ,  A23L27/20

CPC classification number: A23L33/105 ,  A23J1/008 ,  A23L7/104 ,  A23L11/09 ,  A23L27/20 ,  A23L27/24 ,  A23L33/185 ,  A23L33/195 ,  A23V2002/00

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.

公开(公告)号：US09572364B2

公开(公告)日：2017-02-21

申请号：US15144164

申请日：2016-05-02

Applicant: Mycotechnology, Inc.

Inventor： James Patrick Langan ,  Brooks John Kelly ,  Huntington Davis ,  Bhupendra Kumar Soni

IPC: A23L1/28 ,  A23L1/22 ,  A23L1/236 ,  A23L1/23 ,  A23J3/14

CPC classification number: A23L3/14 ,  A23J3/14 ,  A23L27/24 ,  A23L27/32 ,  A23L27/33 ,  A23L27/86 ,  A23L27/88 ,  A23L31/00 ,  A23V2002/00 ,  A23V2200/16

Abstract: The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises C. sinensis, and the culture step is carried out for between about one and sixty days. The food products include quinoa, amaranth, whole wheat, stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, salt substitutes such as potassium chloride, monk fruit, cacao, cacao liquor, tea, ginseng, pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods.

Abstract translation: 本发明包括增加食品味道的方法，其包括在培养基中培养浸没式菌丝体液体组织培养物的步骤，收集浸没的菌丝体液体组织培养物的上清液，并将收集的上清液加入 一种足以提高食品味道的食品。 在一个实施方案中，所述菌丝体液体组织培养物包含C.sinensis，并且培养步骤进行约一至六十天。 食品包括藜麦，苋菜，全麦，甜叶菊植物部分，甜菊糖苷，阿斯巴甜，乙酰磺胺酸钾，三氯半乳蔗糖，碳水化合物，盐替代品如氯化钾，和尚，可可，可可酒，茶，人参，豌豆蛋白， 糖酒精，咖啡，蔓越莓，葡萄柚，石榴，椰子，葡萄酒，啤酒，酒和烈酒。 本发明还包括通过所公开的方法制成的产品。

公开(公告)号：US20150272155A1

公开(公告)日：2015-10-01

申请号：US14734943

申请日：2015-06-09

Applicant: Mycotechnology, Inc.

Inventor： Brooks John Kelly ,  James Patrick Langan

IPC: A23F5/02

CPC classification number: A23F5/02 ,  A23F5/204 ,  A23L5/00 ,  A23L7/00 ,  A23L7/104 ,  A23L11/09 ,  A23L21/00 ,  A23L21/25 ,  A23L23/00 ,  A23L31/00 ,  A23L33/105 ,  C12N1/14

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.

Abstract translation: 本发明包括一种对咖啡豆进行脱粒的方法，包括对咖啡豆进行灭菌，制备液体组织培养物，其中包括从液态发酵得到的真菌液体组织培养物的等分试样，并用真菌液体培养物接种咖啡豆。 接下来，在咖啡上实现菌丝体生长的步骤包括控制环境的温度，湿度和无菌性。 任选地搅拌真菌液体组织培养物的等分试样以形成直径小于1mm的菌丝体的菌丝团聚。

公开(公告)号：US09068171B2

公开(公告)日：2015-06-30

申请号：US13844685

申请日：2013-03-15

Applicant: Mycotechnology, Inc.

Inventor： Brooks John Kelly ,  James Patrick Langan

IPC: A23L1/29 ,  A23L1/105 ,  A23L1/20 ,  C12N1/14 ,  A23F5/02 ,  A23F5/20 ,  A23L1/28 ,  A23L1/30 ,  A23L1/39 ,  A23L1/08

CPC classification number: A23F5/02 ,  A23F5/204 ,  A23L5/00 ,  A23L7/00 ,  A23L7/104 ,  A23L11/09 ,  A23L21/00 ,  A23L21/25 ,  A23L23/00 ,  A23L31/00 ,  A23L33/105 ,  C12N1/14

Abstract: A method of creating an extract of myceliated agricultural product for human consumption includes providing an agricultural substrate such as rice, where the agricultural substrate has been inoculated by liquid media comprising an aliquot of culture derived from liquid-state fermentation. The culture being selected from the group consisting of Basidiomycota and Ascomycota fungi. Next, the step of enabling mycelium growth on the substrate by controlling temperature, humidity and sterility of the environment. After mycelium growth on the substrate reaches a desired stage, then the step of boiling the substrate in water and separating the water-substrate mixture into aqueous component and non-aqueous components creates an extraction.

Abstract translation: 制造用于人类消费的植物性农产品提取物的方法包括提供诸如水稻的农业基质，其中通过液体培养基接种农业基质，所述液体培养基包含源自液态发酵的培养物等分试样。 该培养物选自担子菌门和子囊菌真菌。 接下来，通过控制环境的温度，湿度和不育度来使得在基底上生长菌丝的步骤。 在底物上的菌丝体生长达到期望的阶段之后，然后将底物在水中沸腾并将水 - 基质混合物分离成水性组分和非水组分的步骤产生萃取。