# US 11,992,025 B2 · Myceliated products and methods for making myceliated products from cacao and other agricultural substrates

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- Number: US 11,992,025 B2
- Document ID: US11992025B2
- Status: Granted
- Kind: B2
- Application number: 17/360,524
- Filed: 2021-06-28
- Published: 2022-02-24
- Granted: 2024-05-28
- Earliest claimed: 2014-03-15
- Assignees: MycoTechnology, Inc.
- Applicants: MycoTechnology, Inc.
- Inventors: Brooks John Kelly; James Patrick Langan
- Web page: https://patentgrep.com/patent/US11992025B2

## CPC

- A23G 1/02: Preliminary treatment, e.g. fermentation of cocoa
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## 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. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal β-glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate.

## Claims

### Claim 1

A method for preparation of a myceliated cacao product, comprising:
a) providing prepared cacao beans, wherein the prepared cacao beans are sterilized or pasteurized cacao beans;
b) providing a prepared fungal component, wherein the prepared fungal component is a fungal culture;
c) inoculating the prepared cacao beans with the prepared fungal component; and
d) culturing the prepared cacao beans and prepared fungal component to allow myceliation to prepare the myceliated cacao product, wherein the myceliated cacao product has reduced bitterness compared to cacao products made with non-myceliated cacao beans.

### Claim 2 (depends on 1)

The method of claim 1, further comprising processing the myceliated cacao product into a chocolate liquor or chocolate.

### Claim 3 (depends on 2)

The method of claim 2, wherein the processed myceliated cacao product has a richer, smoother, and/or sweeter taste compared with processed cacao products made with non-myceliated cacao beans.

### Claim 4 (depends on 1)

The method of claim 1, wherein the prepared cacao beans are hydrated.

### Claim 5 (depends on 4)

The method of claim 4, wherein the cacao beans have about a 60% moisture level.

### Claim 6 (depends on 1)

The method of claim 1, wherein the prepared fungal component is selected from the group consisting of Hericium erinaceus, Pleurotus ostreatus, Pleurotus eryngii, Pleurotus citrinopileatus, Pleurotus djamor, Trametes versicolor, Lentinula edodes, Armillariella mellea, Tricholoma matsutake, Flammulina velutipes, Volvariella volvacea, Agaricus campestris, Agaricus blazei, Grifola frondosa, Pholiota nameko, Agrocybe cylindracea, Boletus edulis, Ganoderma lucidum, Ganoderma applanatum, Hypsizygus marmoreus, Morchella hortensis, Morchella angusticeps, Morchella esculenta, Phellinus linteus, Auricularia auricula, Tremella fuciformis, Inonotus obliquus, Fomes fomentarius, Laetiporus sulfureus, Cordyceps sinensis, Cordyceps militaris, Cantharellus cibarius, Polyporus umbellatus, and combinations thereof.

### Claim 7 (depends on 6)

The method of claim 6, wherein the prepared fungal component is C. sinensis.

### Claim 8 (depends on 6)

The method of claim 6, wherein the prepared fungal component is I. obliquus.

### Claim 9 (depends on 6)

The method of claim 6, wherein the prepared fungal component is G. lucidum.

### Claim 10 (depends on 9)

The method of claim 9, wherein the prepared fungal component is H. erinaceus.

### Claim 11 (depends on 1)

The method of claim 1, wherein the myceliated product has a reduced level of at least one undesirable taste component and an increased level of at least one myceliation product, relative to the cacao beans.

### Claim 12 (depends on 11)

The method of claim 11, wherein the myceliation product is a β-glucan, pyrazine, or polysaccharides.

### Claim 13 (depends on 1)

A myceliated product prepared by the method of claim 1.