Myceliated products and methods for making myceliated products from cacao and other agricultural substrates

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.

What is claimed is: 
     
         1 . A method for preparation of a myceliated agricultural product, comprising:
 a) providing a sterilized agricultural substrate comprising rice, bulgur, oats, sorghum, whole grain cornmeal, and/or wheat berries;   b) providing a prepared fungal component comprising  Lentinula edodes;      c) inoculating the sterilized agricultural substrate with the prepared fungal component; and   d) culturing the sterilized agricultural substrate and prepared fungal component to allow myceliation to prepare the myceliated agricultural product, wherein the myceliated agricultural product has an enhanced flavor profile.   
     
     
         2 . The method of  claim 1 , wherein the method reduces the amount of at least one undesirable taste component. 
     
     
         3 . The method of  claim 1 , wherein the enhanced flavor profile comprises a less bitter and/or sweeter taste profile. 
     
     
         4 . The method of  claim 1 , wherein the myceliated agricultural product is a meat substitute. 
     
     
         5 . (canceled) 
     
     
         6 . The method of  claim 1 , wherein the agricultural substrate is mixed with water at about half the volume of the agricultural substrate prior to sterilization. 
     
     
         7 . (canceled) 
     
     
         8 . The method of  claim 1 , wherein agricultural substrate comprises rice. 
     
     
         9 . The method of  claim 1 , wherein the agricultural substrate comprises bulgur. 
     
     
         10 . The method of  claim 1 , wherein the agricultural substrate comprises oats. 
     
     
         11 . The method of  claim 1 , wherein the agricultural substrate comprises sorghum. 
     
     
         12 . The method of  claim 1 , wherein the agricultural substrate comprises whole grain cornmeal. 
     
     
         13 . The method of  claim 1 , wherein the agricultural substrate comprises wheat berries. 
     
     
         14 . (canceled) 
     
     
         15 . (canceled) 
     
     
         16 . The method of  claim 1 , wherein the culturing step is carried out for about 7 days. 
     
     
         17 . (canceled) 
     
     
         18 . (canceled) 
     
     
         19 . A myceliated product prepared by the method of  claim 1 .