Patents Assigned to Mycotechnology, Inc.
  • Patent number: 11166477
    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.
    Type: Grant
    Filed: October 29, 2019
    Date of Patent: November 9, 2021
    Assignee: 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
  • Publication number: 20210274818
    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.
    Type: Application
    Filed: April 19, 2021
    Publication date: September 9, 2021
    Applicant: MycoTechnology, Inc.
    Inventors: James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Alan D. HAHN
  • Publication number: 20210251271
    Abstract: 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: Application
    Filed: May 22, 2019
    Publication date: August 19, 2021
    Applicant: MycoTechnology, Inc.
    Inventors: Bhupendra Kumar SONI, Anthony J. CLARK, James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Brendan SHARKEY, Andrew MESTDAGH, Alan D. HAHN
  • Publication number: 20210030044
    Abstract: 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 extracellular portion of the mycelial aqueous culture, e.g., the extracellular fluid of the mycelial liquid aqueous culture, and adding the collected extracellular portion fluid to a food product in an amount sufficient to enhance the food product's taste. The extracellular portion of the mycelial aqueous culture may include C. sinensis, and the culture step may be carried out for between about one and sixty days. The food products include foods, beverages, pharmaceuticals, and nutraceuticals and dairy alternative products, beverages and beverage bases, extruded and extruded/puffed products, meat imitations and extenders, baked goods and baking mixes, granola products, bar products, smoothies and juices, and soups and soup bases.
    Type: Application
    Filed: July 13, 2020
    Publication date: February 4, 2021
    Applicant: MycoTechnology, Inc.
    Inventors: James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Bhupendra Kumar SONI, Lisa SCHMIDT
  • Patent number: 10806101
    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 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: Grant
    Filed: July 2, 2018
    Date of Patent: October 20, 2020
    Assignee: MycoTechnology, Inc.
    Inventors: Bhupendra Kumar Soni, Brooks John Kelly, James Patrick Langan, Huntington Davis, Alan D. Hahn
  • Publication number: 20200268011
    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.
    Type: Application
    Filed: March 2, 2020
    Publication date: August 27, 2020
    Applicant: MycoTechnology, Inc.
    Inventors: Brooks John KELLY, James Patrick LANGAN
  • Publication number: 20200245640
    Abstract: Provided is a method for producing a plant protein product which includes treating the plant protein with at least one an exogenous enzyme comprising an oxidoreductase and/or a hydrolase. The method results in a treated protein product that has reduced undesirable aromas and/or reduced undesirable tastes, compared to an untreated plant protein product. In a further embodiment, the method further includes mixing the treated protein product with another material to form a food composition. Also provided are compositions made by the methods of the invention.
    Type: Application
    Filed: February 3, 2020
    Publication date: August 6, 2020
    Applicant: MycoTechnology, Inc.
    Inventors: Anthony J. CLARK, Marina NADAL, Zheyuan GUO
  • Patent number: 10709157
    Abstract: 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.
    Type: Grant
    Filed: February 21, 2017
    Date of Patent: July 14, 2020
    Assignee: MycoTechnology, Inc.
    Inventors: James Patrick Langan, Brooks John Kelly, Huntington Davis, Bhupendra Kumar Soni
  • Patent number: 10231469
    Abstract: 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.
    Type: Grant
    Filed: March 16, 2015
    Date of Patent: March 19, 2019
    Assignee: MycoTechnology, Inc.
    Inventors: Brooks John Kelly, James Patrick Langan
  • Publication number: 20180303044
    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 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: Application
    Filed: July 2, 2018
    Publication date: October 25, 2018
    Applicant: Mycotechnology, Inc.
    Inventors: Bhupendra Kumar SONI, Brooks John KELLY, James Patrick LANGAN, Huntington DAVIS, Alan D. HAHN
  • Patent number: 10010103
    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.
    Type: Grant
    Filed: April 14, 2017
    Date of Patent: July 3, 2018
    Assignee: Mycotechnology, Inc.
    Inventors: Bhupendra Kumar Soni, Brooks John Kelly, James Patrick Langan, Huntington Davis, Alan D. Hahn
  • Patent number: 9572364
    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.
    Type: Grant
    Filed: May 2, 2016
    Date of Patent: February 21, 2017
    Assignee: MYCOTECHNOLOGY, INC.
    Inventors: James Patrick Langan, Brooks John Kelly, Huntington Davis, Bhupendra Kumar Soni
  • Patent number: 9572363
    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 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.
    Type: Grant
    Filed: August 26, 2015
    Date of Patent: February 21, 2017
    Assignee: MYCOTECHNOLOGY, INC.
    Inventors: James Patrick Langan, Brooks John Kelly, Huntington Davis
  • Patent number: 9427008
    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.
    Type: Grant
    Filed: April 9, 2013
    Date of Patent: August 30, 2016
    Assignee: MYCOTECHNOLOGY, INC.
    Inventors: Brooks John Kelly, James Patrick Langan
  • Patent number: 9068171
    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.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: June 30, 2015
    Assignee: Mycotechnology, Inc.
    Inventors: Brooks John Kelly, James Patrick Langan
  • Publication number: 20140170264
    Abstract: An improved method for myceliating coffee includes providing raw coffee beans, preparing the raw beans for fungal myceliation by removing chlorogenic acids from the green coffee beans inoculating the prepared raw coffee beans with a fungal component to enable fungal myceliation of the green coffee beans. The method includes buffering the aqueous solution with a buffer selected from the group consisting of: sodium chloride, citric acid and ascorbic acid. In one embodiment, the method further includes myceliating the raw coffee beans under optimal conditions for mycelial growth, and preparing the myceliated coffee beans for roasting by washing the myceliated coffee beans to remove undesired metabolites produced by the fungal component. The myceliated coffee beans are roasted. Roasted coffee beans are then ground and brewed into a coffee beverage.
    Type: Application
    Filed: September 6, 2013
    Publication date: June 19, 2014
    Applicant: Mycotechnology, Inc.
    Inventors: Brooks John Kelly, Quinn Kelly, Jim Langan
  • Publication number: 20140065263
    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.
    Type: Application
    Filed: April 9, 2013
    Publication date: March 6, 2014
    Applicant: Mycotechnology, Inc.
    Inventors: Brooks John Kelly, Jonathan Freestone Phillips, Jim Langan
  • Publication number: 20140065131
    Abstract: The present invention provides an aqueous extract of a myceliated agricultural substrate for use as a nutraceutical or food composition for human consumption comprising at least one small molecule compound, wherein mycelia is grown on an agricultural substrate by inoculating the agricultural substrate with a pure strain of a fungal culture selected from the group comprising Basidiomycota and Ascomycota derived from a liquid fermentation, under optimum growth conditions. The present invention further provides methods of formation of an aqueous extract and nutraceutical or food compositions obtained from the extract. The aqueous extract and the nutraceutical compositions obtained from the extract thereof have neuroprotective and neuroregenerative properties amongst many other therapeutic properties.
    Type: Application
    Filed: May 1, 2013
    Publication date: March 6, 2014
    Applicant: Mycotechnology, Inc.
    Inventors: Brooks John Kelly, Jonathan Freestone Phillips, Jim Langan