Patents by Inventor Alan D. Hahn
Alan D. Hahn has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11972236Abstract: A method for compiling and executing a nested loop includes initializing a nested loop controller with an outer loop count value and an inner loop count value. The nested loop controller includes a predicate FIFO. The method also includes coalescing the nested loop and, during execution of the coalesced nested loop, causing the nested loop controller to populate the predicate FIFO and executing a get predicate instruction having an offset value, where the get predicate returns a value from the predicate FIFO specified by the offset value. The method further includes predicating an outer loop instruction on the returned value from the predicate FIFO.Type: GrantFiled: September 12, 2022Date of Patent: April 30, 2024Assignee: Texas Instruments IncorporatedInventors: Kai Chirca, Timothy D. Anderson, Todd T. Hahn, Alan L Davis
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Publication number: 20240122220Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.Type: ApplicationFiled: November 13, 2023Publication date: April 18, 2024Applicant: MycoTechnology, Inc.Inventors: Marina NADAL, Anthony J. CLARK, Zheyuan GUO, Stephen A. GRAVINA, Anthony WESTGATE, Bassam ALKOTAINI, Ashley HAN, Brendan SHARKEY, Evan STRASSBURGER, Joseph MEILEN, Hyung CHANG, Alan D. HAHN
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Patent number: 11950607Abstract: 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.Type: GrantFiled: October 14, 2021Date of Patent: April 9, 2024Assignee: MYCOTECHNOLOGY, INC.Inventors: Lisa Smith, Todd McDonald, Savita Jensen, Joseph George Akamittath, Alan D. Hahn, Anthony J. Clark, Bhupendra Kumar Soni, James Patrick Langan, Brooks John Kelly, Huntington Davis
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Publication number: 20240086193Abstract: A nested loop controller includes a first register having a first value initialized to an initial first value, a second register having a second value initialized to an initial second value, and a third register configured as a predicate FIFO, initialized to have a third value. The second value is advanced in response to a tick instruction during execution of a loop. In response to the second value reaching a second threshold, the second register is reset to the initial second value. The nested loop controller further includes a comparator coupled to the second register and to the predicate FIFO and configured to provide an outer loop indicator value as input to the predicate FIFO when the second value is equal to the second threshold, and provide an inner loop indicator value as input to the predicate FIFO when the second value is not equal to the second threshold.Type: ApplicationFiled: November 13, 2023Publication date: March 14, 2024Inventors: Kai Chirca, Timothy D. Anderson, Todd T. Hahn, Alan L. Davis
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Publication number: 20220322617Abstract: 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.Type: ApplicationFiled: April 20, 2022Publication date: October 13, 2022Applicant: MYCOTECHNOLOGY, INCInventors: Bhupendra Kumar SONI, Brooks John KELLY, James Patrick LANGAN, Huntington DAVIS, Alan D. HAHN
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Publication number: 20220232854Abstract: Provided is a method to prepare a protein food product based on solid state fermentation, which includes the steps of preparing a sterilized substrate comprising a grain such as rice or quinoa and a plant protein concentrate or isolate such as pea protein, inoculating the sterilized substrate with a filamentous fungal culture such as Morchella esculenta culture, and culturing the filamentous fungal culture in the substrate, resulting in a myceliated substrate that has texture more similar to meat and/or improved flavor and aroma when cooked as compared to control substrate (e.g., unmyceliated). Similarity in texture to cooked meat includes increased spring and cohesiveness on chewing, and also where the protein food product, and the improved flavor includes increased savory and umami and decreased bitterness and improved aroma includes decreased pea or beany aroma.Type: ApplicationFiled: May 15, 2020Publication date: July 28, 2022Applicant: MycoTechnology, Inc.Inventors: Marina NADAL, Michelle J. WILLIAMS, Delaney A. SMITH, Alan D. HAHN, Anthony J. CLARK, James Patrick LANGAN, Brooks John KELLY
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Publication number: 20220225653Abstract: 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.Type: ApplicationFiled: May 8, 2020Publication date: July 21, 2022Applicant: MycoTechnology, Inc.Inventors: Bhupendra Kumar SONI, Brendan SHARKEY, Alan D. HAHN, James Patrick LANGAN, Brooks John KELLY, Anthony J. CLARK
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Patent number: 11343978Abstract: 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.Type: GrantFiled: October 20, 2020Date of Patent: May 31, 2022Assignee: MycoTechnology, Inc.Inventors: Bhupendra Kumar Soni, Brooks John Kelly, James Patrick Langan, Huntington Davis, Alan D. Hahn
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Publication number: 20220104523Abstract: The present invention generally relates to the use of a sweetening composition comprising (i) a mycelia of an ascomycete or an aqueous extract thereof or (ii) an aqueous extract of a fruiting body of an ascomycete, to provide improved flavor to a product for oral administration, as well as to a sweetening composition comprising (i) a mycelia of an ascomycete or an aqueous extract thereof or (ii) an aqueous extract of a fruiting body of an ascomycete as well as to compositions comprising combinations of sweetening compositions and a product for oral administration.Type: ApplicationFiled: January 9, 2020Publication date: April 7, 2022Applicant: MycoTechnology, Inc.Inventors: Anthony J. CLARK, Alan D. HAHN, Zheyuan GUO, Marina NADAL, Anthony WESTGATE, James Patrick LANGAN, Brooks John KELLY
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Publication number: 20220095646Abstract: 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.Type: ApplicationFiled: January 24, 2020Publication date: March 31, 2022Applicant: MycoTechnology, Inc.Inventors: Bhupendra Kumar SONI, Anthony J. CLARK, Alan D. HAHN, James Patrick LANGAN, Brooks John KELLY, Brendan SHARKEY, Ashley HAN
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Publication number: 20220030911Abstract: 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.Type: ApplicationFiled: October 14, 2021Publication date: February 3, 2022Applicant: MycoTechnology, Inc.Inventors: 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
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Patent number: 11166477Abstract: 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.Type: GrantFiled: October 29, 2019Date of Patent: November 9, 2021Assignee: MycoTechnology, Inc.Inventors: 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
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Publication number: 20210274818Abstract: 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.Type: ApplicationFiled: April 19, 2021Publication date: September 9, 2021Applicant: MycoTechnology, Inc.Inventors: James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Alan D. HAHN
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Publication number: 20210251271Abstract: 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.Type: ApplicationFiled: May 22, 2019Publication date: August 19, 2021Applicant: MycoTechnology, Inc.Inventors: Bhupendra Kumar SONI, Anthony J. CLARK, James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Brendan SHARKEY, Andrew MESTDAGH, Alan D. HAHN
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Patent number: 10980257Abstract: 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.Type: GrantFiled: February 26, 2016Date of Patent: April 20, 2021Assignee: Myco Technology, Inc.Inventors: James Patrick Langan, Brooks John Kelly, Huntington Davis, Alan D. Hahn
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Publication number: 20210045298Abstract: 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.Type: ApplicationFiled: October 20, 2020Publication date: February 18, 2021Inventors: Bhupendra Kumar SONI, Brooks John KELLY, James Patrick LANGAN, Huntington DAVIS, Alan D. HAHN
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Patent number: 10806101Abstract: 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.Type: GrantFiled: July 2, 2018Date of Patent: October 20, 2020Assignee: MycoTechnology, Inc.Inventors: Bhupendra Kumar Soni, Brooks John Kelly, James Patrick Langan, Huntington Davis, Alan D. Hahn
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Publication number: 20200060310Abstract: 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.Type: ApplicationFiled: October 29, 2019Publication date: February 27, 2020Inventors: 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
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Publication number: 20180303044Abstract: 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.Type: ApplicationFiled: July 2, 2018Publication date: October 25, 2018Applicant: Mycotechnology, Inc.Inventors: Bhupendra Kumar SONI, Brooks John KELLY, James Patrick LANGAN, Huntington DAVIS, Alan D. HAHN
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Patent number: 10010103Abstract: 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.Type: GrantFiled: April 14, 2017Date of Patent: July 3, 2018Assignee: Mycotechnology, Inc.Inventors: Bhupendra Kumar Soni, Brooks John Kelly, James Patrick Langan, Huntington Davis, Alan D. Hahn