公开(公告)号：WO2016138476A1

公开(公告)日：2016-09-01

申请号：PCT/US2016/019929

申请日：2016-02-26

申请人： MYCOTECHNOLOGY, INC.

发明人： LANGAN, James Patrick ,  KELLY, Brooks John ,  DAVIS, Huntington ,  HAHN, Alan D.

IPC分类号： A23L7/104

CPC分类号： A23L7/104 ,  A23J3/346 ,  A23L7/197

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-contaming 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.

摘要翻译： 本发明提供了制备具有降低的麸质含量的含谷蛋白颗粒的方法。 该方法包括提供可任选灭菌或巴氏消毒的制备的含谷蛋白颗粒。 然后将所制备的含麸质颗粒用制备的真菌组分接种并孵育。 在一个实施方案中，所制备的真菌组分在孵育时将制备的麸质 - 粘连颗粒胶体化，并且在此过程中水解制备的含谷蛋白颗粒中的麸质。 本发明还包括通过本发明的方法制备的具有降低的麸质含量的含谷蛋白颗粒。

公开(公告)号：WO2020092306A1

公开(公告)日：2020-05-07

申请号：PCT/US2019/058470

申请日：2019-10-29

申请人： MYCOTECHNOLOGY, INC.

发明人： AKAMITTATH, Joseph George ,  HAHN, Alan D. ,  CLARK, Anthony J. ,  MCDONALD, Todd ,  JENSEN, Savita ,  SCHMIDT, Lisa ,  SONI, Bhupendra Kumar ,  LANGAN, James Patrick ,  KELLY, Brooks John ,  DAVIS, Huntington

IPC分类号： A23L3/18 ,  A23J1/00

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 textured plant-based protein products which are useful for making meat-structured meat analogs and extenders. 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：WO2020154634A1

公开(公告)日：2020-07-30

申请号：PCT/US2020/015010

申请日：2020-01-24

申请人： MYCOTECHNOLOGY, INC.

发明人： SONI, Bhupendra Kumar ,  CLARK, Anthony J. ,  HAHN, Alan D. ,  LANGAN, James Patrick ,  KELLY, Brooks John ,  SHARKEY, Brendan ,  HAN, Ashley

IPC分类号： A23G1/02

摘要： Methods, and compositions derived thereof, for preparing a myceliated amino-acid-supplemented high-protein food product having desired digestibility and amino acid content. An aqueous medium comprising a high-protein material is inoculated with a fungal culture to produce a myceliated amino acid-supplemented high-protein food product. The plant protein can include pea, rice and/or chickpea protein. The fungi can include Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. Preferably, the myceliated amino acid-supplemented high-protein food product has reduced bitterness and/or reduced volatile amino-acid-derived aroma compared to high-protein amino acid-supplemented material that is not myceliated. Also disclosed are myceliated amino-acid-supplemented high-protein food products and compositions, such as dairy alternative products, beverages and beverage bases, extruded and extruded/puffed products, meat analogs and extenders, baked goods and baking mixes, texturized plant-based protein products, granola products, bar products, smoothies and juices, and soups and soup bases.

公开(公告)号：WO2016033241A1

公开(公告)日：2016-03-03

申请号：PCT/US2015/047036

申请日：2015-08-26

申请人： MYCOTECHNOLOGY, INC.

发明人： LANGAN, James Patrick ,  KELLY, Brooks John ,  DAVIS, Huntington

IPC分类号： A23L1/22

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造的产品。

公开(公告)号：WO2019226759A1

公开(公告)日：2019-11-28

申请号：PCT/US2019/033501

申请日：2019-05-22

申请人： MYCOTECHNOLOGY, INC.

发明人： SONI, Bhupendra Kumar ,  CLARK, Anthony J. ,  LANGAN, James Patrick ,  KELLY, Brooks John ,  DAVIS, Huntington ,  SHARKEY, Brendan ,  MESTDAGH, Andrew ,  HAHN, Alan D.

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

摘要： Disclosed is a method to prepare myceliated vegetable product which includes culturing fungi in an aqueous media which contains vegetables, fruits, and/or combinations thereof. Examples of vegetables used in the processes of the invention include carrot, spinach, kale, beet, broccoli, and combinations thereof. Fungi used include Lentinula edodes. The resultant myceliated nutrient food product has its flavor, or aroma modulated, such as by decreasing undesirable flavor of bitterness, beet, hay/herbal/grassy or decreasing undesirable aroma of beet or hay/herbal/grassy. Products made according to the invention have a nutritional profile comprising a measurable level of at least one of potassium, calcium, magnesium, iron, selenium, folate, Vitamin D, Vitamin A, Vitamin E, or Vitamin C, and a dose 10 g of the myceliated vegetable product can provide a significant amount of the daily requirement of certain vitamins and minerals. The product can be added to foods and/or beverages to improve the nutrient composition of foods without adding undesirable tastes or aromas.

公开(公告)号：WO2017181085A1

公开(公告)日：2017-10-19

申请号：PCT/US2017/027731

申请日：2017-04-14

申请人： MYCOTECHNOLOGY, INC.

发明人： SONI, Bhupendra Kumar ,  KELLY, Brooks John ,  LANGAN, James Patrick ,  DAVIS, Huntington ,  HAHN, Alan D.

IPC分类号： A23L1/28 ,  A23L1/105

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.

摘要翻译： 公开了一种制备菌丝状高蛋白食物产品的方法，其包括将具有高水平蛋白质的水性培养基例如至少20g蛋白质/ 100g干重培养真菌 与赋形剂，以干重为基础。 真菌可以包括Pleurotus ostreatus，杏鲍菇，Lepista nuda，Hericium erinaceus，Lentinula edodes，姬松茸，Laetiporus sulfureus及其组合。 培养后，通过干燥或浓缩获得菌丝状高蛋白食物产物来收获物质。 所得到的菌丝状高蛋白食物产品可通过例如增加所需风味或口味如肉味，咸味，鲜味，爆米花和/或通过减少不希望的风味如苦味，涩味或豆味来调节其味道，风味或芳香。 也可以观察到与非肌理控制材料相比的去味和/或除臭。 还披露了myceliated高蛋白食品。