Patents by Inventor Bhupendra Kumar SONI
Bhupendra Kumar SONI 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: 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: 20220339225Abstract: Provided is a composition for oral administration, which can include a combination of an extracellular portion from a mycelial aqueous culture comprising a filamentous fungus, and at least one of a cannabis oil or a cannabinoid and optionally, a material comprising a surfactant or an oil, and wherein the composition has a reduced undesirable taste compared with the same composition lacking the extracellular portion. Also provided is a method for reducing undesirable tastes in a composition comprising a cannabinoid or cannabis oil for oral administration, which include adding an extracellular portion from a mycelial aqueous culture comprising a filamentous fungus to the cannabinoid-containing or cannabis oil-containing product for oral administration in an amount sufficient to reduce at least one undesirable taste in the composition.Type: ApplicationFiled: September 18, 2020Publication date: October 27, 2022Applicant: MYCOTECHNOLOGY, INC.Inventors: James Patrick LANGAN, Bhupendra Kumar SONI, Anthony J. CLARK, Lisa SCHMIDT
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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: 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: 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: 20210267143Abstract: 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: ApplicationFiled: May 17, 2021Publication date: September 2, 2021Inventors: Bhupendra Kumar Soni, Anthony J. Clark, James Patrick Langan
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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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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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Publication number: 20210030044Abstract: 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: ApplicationFiled: July 13, 2020Publication date: February 4, 2021Applicant: MycoTechnology, Inc.Inventors: James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Bhupendra Kumar SONI, Lisa SCHMIDT
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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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Patent number: 10709157Abstract: 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: GrantFiled: February 21, 2017Date of Patent: July 14, 2020Assignee: MycoTechnology, Inc.Inventors: James Patrick Langan, Brooks John Kelly, Huntington Davis, Bhupendra Kumar Soni
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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
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Publication number: 20170295837Abstract: 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: ApplicationFiled: April 14, 2017Publication date: October 19, 2017Inventors: Bhupendra Kumar Soni, Brooks John Kelly, James Patrick Langan, Huntington Davis, Alan D. Hahn
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Publication number: 20170156383Abstract: 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: ApplicationFiled: February 21, 2017Publication date: June 8, 2017Inventors: James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Bhupendra Kumar SONI
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Patent number: 9572364Abstract: 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: GrantFiled: May 2, 2016Date of Patent: February 21, 2017Assignee: MYCOTECHNOLOGY, INC.Inventors: James Patrick Langan, Brooks John Kelly, Huntington Davis, Bhupendra Kumar Soni