Patents by Inventor Anthony J. Clark

Anthony J. Clark 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).

  • Publication number: 20220232854
    Abstract: 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: Application
    Filed: May 15, 2020
    Publication date: July 28, 2022
    Applicant: MycoTechnology, Inc.
    Inventors: Marina NADAL, Michelle J. WILLIAMS, Delaney A. SMITH, Alan D. HAHN, Anthony J. CLARK, James Patrick LANGAN, Brooks John KELLY
  • Publication number: 20220225653
    Abstract: 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: Application
    Filed: May 8, 2020
    Publication date: July 21, 2022
    Applicant: MycoTechnology, Inc.
    Inventors: Bhupendra Kumar SONI, Brendan SHARKEY, Alan D. HAHN, James Patrick LANGAN, Brooks John KELLY, Anthony J. CLARK
  • Publication number: 20220193162
    Abstract: 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.
    Type: Application
    Filed: April 16, 2020
    Publication date: June 23, 2022
    Applicant: MycoTechnology, Inc.
    Inventors: Anthony J. CLARK, James Patrick LANGAN, Ashley HAN, Lisa SCHMIDT
  • Publication number: 20220183333
    Abstract: 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: Application
    Filed: February 25, 2022
    Publication date: June 16, 2022
    Applicant: 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
  • Patent number: 11297861
    Abstract: 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: Grant
    Filed: June 25, 2021
    Date of Patent: April 12, 2022
    Assignee: 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
  • Publication number: 20220104523
    Abstract: 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: Application
    Filed: January 9, 2020
    Publication date: April 7, 2022
    Applicant: MycoTechnology, Inc.
    Inventors: Anthony J. CLARK, Alan D. HAHN, Zheyuan GUO, Marina NADAL, Anthony WESTGATE, James Patrick LANGAN, Brooks John KELLY
  • Publication number: 20220095646
    Abstract: 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: Application
    Filed: January 24, 2020
    Publication date: March 31, 2022
    Applicant: MycoTechnology, Inc.
    Inventors: Bhupendra Kumar SONI, Anthony J. CLARK, Alan D. HAHN, James Patrick LANGAN, Brooks John KELLY, Brendan SHARKEY, Ashley HAN
  • Publication number: 20220030911
    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: Application
    Filed: October 14, 2021
    Publication date: February 3, 2022
    Applicant: 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: 20210401013
    Abstract: 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: Application
    Filed: June 25, 2021
    Publication date: December 30, 2021
    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
  • 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: 20210267143
    Abstract: Disclosed is a method to prepare a myceliated high-protein food product with increased digestibility, decreased phytic acid component, decreased oryzacystatin, and/or increased polyphenol content, 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.
    Type: Application
    Filed: May 17, 2021
    Publication date: September 2, 2021
    Inventors: Bhupendra Kumar Soni, Anthony J. Clark, James Patrick Langan
  • 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: 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
  • Publication number: 20200060310
    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: Application
    Filed: October 29, 2019
    Publication date: February 27, 2020
    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
  • Patent number: 5871323
    Abstract: The disclosure relates to an apparatus and method of bookbinding in which the clamp for the book block is braced at least while it is stationed at a cover applicator, whereby to permit the applicator to apply high forces to the book when positioning the cover. This in turn permits the use of pressure-unstable adhesives, such as adhesive emulsions, and leads to semi-finished books that are handleable and can be subjected to further processing immediately after formation.
    Type: Grant
    Filed: May 31, 1995
    Date of Patent: February 16, 1999
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventor: Anthony J. Clark
  • Patent number: 5476995
    Abstract: A method of producing a proteinaceous compound, involves incorporating a DNA sequence coding for polypeptide into a gene of a mammal (such as a sheep) coding for a milk whey protein in such a way that the DNA sequence is expressed in the mammary gland of the adult female mammal. The proteinaceous compound may be a (optionally modified) protein such as a blood coagulation factor. The DNA sequence is preferably inserted into the first exon of a gene coding for a whey protein such as beta-lactoglobulin. The proteinaceous compound will generally be recovered from milk of the female mammal, but may (for example if it is an enzyme) be used in situ.
    Type: Grant
    Filed: August 18, 1992
    Date of Patent: December 19, 1995
    Assignee: PPL Therapeutics (Scotland) Ltd.
    Inventors: Anthony J. Clark, Richard Lathe
  • Patent number: 5366894
    Abstract: A method of producing a substance comprising a peptide, involves incorporating a DNA sequence coding for the peptide into a gene of a mammal (such as a sheep) coding for a milk whey protein in such a way that the DNA sequence is expressed in the mammary gland of the adult female mammal. The substance may be an (optionally modified) protein such as a blood coagulation factor. The DNA sequence is preferably inserted into the first exon of a gene coding for a whey protein such as beta-lactoglobulin. The substance will generally be recovered from milk of the female mammal, but may (for example if it is an enzyme) be used in situ.
    Type: Grant
    Filed: November 22, 1991
    Date of Patent: November 22, 1994
    Assignee: Pharmaceutical Proteins Limited
    Inventors: Anthony J. Clark, Richard Lathe
  • Patent number: 5322775
    Abstract: A method of producing a proteinaceous compound, involves incorporating a DNA sequence coding for a polypeptide chain of said compound into a gene of a mammal (such as a sheep) coding for a milk whey protein in such a way that the DNA sequence is expressed in the mammary gland of the adult female mammal. The proteinaceous compound may be a (optionally modified) protein such as a blood coagulation factor. The DNA sequence is preferably inserted into the first exon of a gene coding for a whey protein such as beta-lactoglobulin. The proteinaceous compound will generally be recovered from milk of the female mammal, but may (for example if it is an enzyme) be used in situ.
    Type: Grant
    Filed: November 22, 1991
    Date of Patent: June 21, 1994
    Assignee: Pharmaceutical Proteins Ltd.
    Inventors: Anthony J. Clark, Richard Lathe
  • Patent number: 4907822
    Abstract: Rounded, hard covered books are bound using a specific class of low viscosity reactive urethane hot melt adhesive compositions which provide a coating which will remain sufficiently flexible and thermoplastic so as to be capable of accepting and maintaining the rounded configuration even after extended periods of storage.
    Type: Grant
    Filed: September 26, 1988
    Date of Patent: March 13, 1990
    Assignee: National Starch and Chemical Corp.
    Inventors: David G. Carter, Derek J. Green, Anthony J. Clark