Methods for the production and use of mycelial liquid tissue culture
US9572364B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | May 2, 2016 |
| Grant date | Feb 21, 2017 |
| Priority date | — |
| Expiry date | May 2, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.