	US 11,992,025 B2
	Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
Brooks John Kelly, Aurora, CO (US); and James Patrick Langan, Aurora, CO (US)
Assigned to MYCOTECHNOLOGY, INC., Aurora, CO (US)
Filed by MycoTechnology, Inc., Aurora, CO (US)
Filed on Jun. 28, 2021, as Appl. No. 17/360,524.
Application 17/360,524 is a continuation of application No. 16/261,018, filed on Jan. 29, 2019, abandoned.
Application 16/261,018 is a continuation of application No. 14/659,595, filed on Mar. 16, 2015, granted, now 10,231,469, issued on Mar. 18, 2019.
Application 14/659,595 is a continuation of application No. PCT/US2014/029998, filed on Mar. 15, 2014.
Claims priority of provisional application 61/953,823, filed on Mar. 15, 2014.
Prior Publication US 2022/0053789 A1, Feb. 24, 2022
This patent is subject to a terminal disclaimer.
Int. Cl. A23G 1/02 (2006.01)

CPC A23G 1/02 (2013.01)

13 Claims

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.