Anthony Brice Clark

20220339225, Oct 27, 2022

Sep 18, 2020

17/642328

- Aurora CO, US
Bhupendra Kumar SONI - Aurora CO, US
Anthony J. CLARK - Aurora CO, US
Lisa SCHMIDT - Aurora CO, US

MYCOTECHNOLOGY, INC. - Aurora CO

A61K 36/068
A61K 9/107
A61K 9/00
A61K 47/44

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.

20220232854, Jul 28, 2022

May 15, 2020

17/608383

- Aurora CO, US
Michelle J. WILLIAMS - Aurora CO, US
Delaney A. SMITH - Aurora CO, US
Alan D. HAHN - Aurora CO, US
Anthony J. CLARK - Aurora CO, US
James Patrick LANGAN - Aurora CO, US
Brooks John KELLY - Aurora CO, US

MycoTechnology, Inc. - Aurora CO

A23K 10/12
A23J 1/12
A23J 3/14
A23J 3/22
A23K 10/30
A23K 20/147
A23L 31/00
A23L 33/185

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 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. Also provided are protein food products made by the methods provided and food compositions, for example, meat analog products, made using the methods and compositions provided.

20220225653, Jul 21, 2022

May 8, 2020

17/608581

- Aurora CO, US
Brendan SHARKEY - Aurora CO, US
Alan D. HAHN - Aurora CO, US
James Patrick LANGAN - Aurora CO, US
Brooks John KELLY - Aurora CO, US
Anthony J. CLARK - Aurora CO, US

MycoTechnology, Inc. - Aurora CO

A23L 31/00
A01G 18/20

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.

20220183333, Jun 16, 2022

Feb 25, 2022

17/680818

- Aurora CO, US
Anthony J. CLARK - Aurora CO, US
Zheyuan GUO - Aurora CO, US
Stephen A. GRAVINA - Aurora CO, US
Anthony WESTGATE - Aurora CO, US
Ashley HAN - Aurora CO, US
Brendan SHARKEY - Aurora CO, US
Evan STRASSBURGER - Aurora CO, US
Joseph MEILEN - Aurora CO, US
Hyung CHANG - Aurora CO, US

MycoTechnology, Inc. - Aurora CO

A23L 27/30
C07K 1/20
C07K 14/37

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.

20210401013, Dec 30, 2021

Jun 25, 2021

17/359048

- Aurora CO, US
Anthony J. CLARK - Aurora CO, US
Zheyuan GUO - Aurora CO, US
Stephen A. GRAVINA - Aurora CO, US
Anthony WESTGATE - Aurora CO, US
Ashley HAN - Aurora CO, US
Brendan SHARKEY - Aurora CO, US
Evan STRASSBURGER - Aurora CO, US
Joseph Meilen - Aurora CO, US
Hyung Chang - Aurora CO, US

A23L 27/30
C07K 1/20
C07K 14/37

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.

20210267143, Sep 2, 2021

May 17, 2021

17/322881

- Aurora CO, US
Anthony J. Clark - Aurora CO, US
James Patrick Langan - Aurora CO, US

A01G 18/20
A23J 3/14
A23L 19/00

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 spp., spp., spp., spp., or 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 made by e.g. the methods of the invention. Foods such as textured protein, dairy analogs, crisps, and the like may include the high protein food products disclosed.

20210251271, Aug 19, 2021

May 22, 2019

17/055870

- Aurora CO, US
Anthony J. CLARK - Aurora CO, US
James Patrick LANGAN - Aurora CO, US
Brooks John KELLY - Aurora CO, US
Huntington DAVIS - Aurora CO, US
Brendan SHARKEY - Aurora CO, US
Andrew MESTDAGH - Aurora CO, US
Alan D. HAHN - Aurora CO, US

MycoTechnology, Inc. - Aurora CO

A23L 31/00
A01G 18/20
A23L 19/00
A23L 5/30
A23L 5/20
A23L 33/15
A23L 33/16

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 . 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.

20200060310, Feb 27, 2020

Oct 29, 2019

16/666936

- Aurora CO, US
Todd McDONALD - Aurora CO, US
Savita JENSEN - Aurora CO, US
Joseph George AKAMITTATH - Aurora CO, US
Alan D. HAHN - Aurora CO, US
Anthony J. CLARK - Aurora CO, US
Bhupendra Kumar SONI - Aurora CO, US
James Patrick LANGAN - Aurora CO, US
Brooks John KELLY - Aurora CO, US
Huntington DAVIS - Aurora CO, US

A23J 3/22
A23L 31/00
A23J 3/26
A23J 3/14
A23J 1/14
A23L 11/00
A23L 7/104
A23L 5/10

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.