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公开(公告)号：US11343978B2
公开(公告)日：2022-05-31
申请号：US17074630
申请日：2020-10-20
申请人： MycoTechnology, Inc.
发明人： Bhupendra Kumar Soni , Brooks John Kelly , James Patrick Langan , Huntington Davis , Alan D. Hahn
摘要： 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.
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公开(公告)号：US09572363B2
公开(公告)日：2017-02-21
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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公开(公告)号：US10709157B2
公开(公告)日：2020-07-14
申请号：US15438576
申请日：2017-02-21
申请人： Mycotechnology, Inc.
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：US10806101B2
公开(公告)日：2020-10-20
申请号：US16025365
申请日：2018-07-02
申请人： Mycotechnology, Inc.
发明人： Bhupendra Kumar Soni , Brooks John Kelly , James Patrick Langan , Huntington Davis , Alan D. Hahn
摘要： 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.
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公开(公告)号：US10010103B2
公开(公告)日：2018-07-03
申请号：US15488183
申请日：2017-04-14
申请人： Mycotechnology, Inc.
发明人： Bhupendra Kumar Soni , Brooks John Kelly , James Patrick Langan , Huntington Davis , Alan D. Hahn
IPC分类号： A23L27/20 , A23L33/105 , A23L7/104 , A23L11/00
摘要： 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.
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公开(公告)号：US11166477B2
公开(公告)日：2021-11-09
申请号：US16666936
申请日：2019-10-29
申请人： MycoTechnology, Inc.
发明人： 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
摘要： 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.
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公开(公告)号：US10980257B2
公开(公告)日：2021-04-20
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：US20170295837A1
公开(公告)日：2017-10-19
申请号：US15488183
申请日：2017-04-14
申请人： Mycotechnology, Inc.
发明人： Bhupendra Kumar Soni , Brooks John Kelly , James Patrick Langan , Huntington Davis , Alan D. Hahn
IPC分类号： A23L33/105 , A23L7/104 , A23L11/09 , A23L27/20
CPC分类号： A23L33/105 , A23J1/008 , A23L7/104 , A23L11/09 , A23L27/20 , A23L27/24 , A23L33/185 , A23L33/195 , A23V2002/00
摘要： 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.
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公开(公告)号：US09572364B2
公开(公告)日：2017-02-21
申请号：US15144164
申请日：2016-05-02
申请人： Mycotechnology, Inc.
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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