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公开(公告)号：US20230301321A1
公开(公告)日：2023-09-28
申请号：US18041048
申请日：2021-08-25
申请人： MycoTechnology, Inc.
摘要： 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.
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公开(公告)号：US20200268011A1
公开(公告)日：2020-08-27
申请号：US16806527
申请日：2020-03-02
申请人： MycoTechnology, Inc.
IPC分类号： A23F5/02 , C12N1/14 , A23L5/00 , A23F5/20 , A23L31/00 , A23L23/00 , A23L11/00 , A23L33/105 , A23L21/25 , A23L7/104
摘要： 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.
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公开(公告)号：US20220225653A1
公开(公告)日：2022-07-21
申请号：US17608581
申请日：2020-05-08
申请人： MycoTechnology, Inc.
发明人： Bhupendra Kumar SONI , Brendan SHARKEY , Alan D. HAHN , James Patrick LANGAN , Brooks John KELLY , Anthony J. CLARK
摘要： Disclosed is a method to prepare a myceliated low-quality protein composition, which includes culturing a filamentous fungus an aqueous media. Examples of low-quality protein compositions include corn gluten meal. After culturing, the material is harvested by obtaining the myceliated low-quality protein composition via drying or concentrating. The resultant composition may have its taste, flavor, or aroma modulated, such as by deflavoring and/or deodorizing. Also disclosed are myceliated low-quality protein compositions, food products comprising such compositions, and methods to make such products.
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公开(公告)号：US20170156383A1
公开(公告)日：2017-06-08
申请号：US15438576
申请日：2017-02-21
申请人： Mycotechnology, Inc.
CPC分类号： A23L27/24 , A23J3/14 , A23L2/52 , A23L27/33 , A23L27/36 , A23L27/86 , A23L27/88 , A23L31/00 , A23L33/10 , A23V2002/00 , A61K36/06 , A23V2200/16
摘要： A method enhancing the taste of a food product, which includes the steps of culturing a mycelial liquid tissue culture in a media, collecting a mycelium-free portion of the mycelial liquid tissue culture, e.g., the supernatant fluid of the 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. The mycelial liquid tissue culture may include C. sinensis, and the culture step may be carried out for between about one and sixty days. The food products include non-nutritive sweeteners, alcoholic beverages, teas, coffees, bitter tasting foods such as cranberry, grapefruit, pomegranate, and coconut, as well as dietary supplements, food additives, pharmaceuticals, and nutraceuticals. The present invention also includes compositions of food products in combination with mycelium-free fluids.
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公开(公告)号：US20160249660A1
公开(公告)日：2016-09-01
申请号：US15144164
申请日：2016-05-02
申请人： Mycotechnology, Inc.
IPC分类号： A23L1/305
CPC分类号： A23L3/14 , A23J3/14 , A23L27/24 , A23L27/32 , A23L27/33 , A23L27/86 , A23L27/88 , A23L31/00 , A23V2002/00 , A23V2200/16
摘要： 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.
摘要翻译： 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。
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公开(公告)号：US20160120201A9
公开(公告)日：2016-05-05
申请号：US14659057
申请日：2015-03-16
申请人： MYCOTECHNOLOGY, INC.
IPC分类号： A23F5/02
CPC分类号： A23F5/02
摘要： The present invention provides a method for the preparation of a myceliated coffee product. This method comprises providing green coffee beans and optionally heat treating the green coffee beans to provide prepared green coffee beans. Furthermore, a step of inoculating the prepared green coffee beans with a prepared fungal component and culturing the inoculum to prepare the myceliated coffee product is included. The present invention discusses different embodiments of the invention and the various products that can be developed by altering certain parameters, such as green coffee bean moisture content. The methods of the instant invention result in prepared green coffee beans and myceliated coffee products having reduced levels of undesirable taste components, such as 2-furanmethanol, and increased levels of fungal metabolites, such as β-glucans and other polysaccharides, relative to starting green coffee beans.
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公开(公告)号：US20220193162A1
公开(公告)日：2022-06-23
申请号：US17600927
申请日：2020-04-16
申请人： MycoTechnology, Inc.
IPC分类号： A61K36/068 , A23L27/00 , A23L27/10
摘要： Disclosed is a composition comprising a combination of at least one flavor compound and a taste-modulating portion of a filamentous fungus mycelial aqueous culture, e.g. a mycelia is from a Cordyceps spp, where the flavor compound is a combination and sodium chloride and potassium chloride and when combined with food, beverage or other product, reduces metallic and/or bitter taste resulting from the presence of KCl and provides an extended “salt” flavor perception in the product. The flavor compound can also include at where the at least one flavor compound is a bitterness blocker or a bitterness masker, wherein the combination is capable of synergistically reducing bitter tastes or reducing aftertastes of a food, beverage, or other product. Methods to enhance the taste of a food, beverage or other product using the flavor compounds and taste-modifying portions of a filamentous fungus are also disclosed.
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公开(公告)号：US20220053789A1
公开(公告)日：2022-02-24
申请号：US17360524
申请日：2021-06-28
申请人： MycoTechnology, Inc.
IPC分类号： A23G1/02
摘要： 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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公开(公告)号：US20180064148A1
公开(公告)日：2018-03-08
申请号：US15551894
申请日：2016-02-26
申请人： MYCOTECHNOLOGY, INC.
摘要： 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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公开(公告)号：US20160058049A1
公开(公告)日：2016-03-03
申请号：US14836830
申请日：2015-08-26
申请人： Mycotechnology, Inc.
CPC分类号： A23L27/33 , A23K10/12 , A23K10/16 , A23K10/30 , A23K20/163 , A23L5/00 , A23L27/24 , A23L27/86 , A23L27/88 , A23L29/30 , A23L31/00 , A23V2002/00 , A23V2200/16
摘要： 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 stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, 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.
摘要翻译： 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。 食品包括甜叶菊植物部分，甜菊糖苷，阿斯巴甜，乙酰磺胺酸钾，三氯蔗糖，碳水化合物，和尚，可可，可可酒，茶，人参，豌豆蛋白，糖醇，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。
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