Method of myceliation of agricultural substates for producing functional foods and nutraceuticals
The present invention relates to a method of myceliation of agricultural substrates for producing functional foods with health benefits, wherein the method comprises of inoculating an agricultural substrate with one or more species of pure fungal culture comprising Basidiomycota and Ascomycota derived from liquid state fermentation, enabling mycelial growth on the agricultural substrate by controlling growth conditions and harvesting of a myceliated agricultural product after the mycelial growth reaches a desired stage. The present invention further provides a myceliated agricultural product enriched with nutrients, processed into a nutraceutical or functional food for human consumption.
1. A method of myceliation of green cocoa beans to prepare myceliated cocoa beans, consisting of the steps of:
providing sterilized green cocoa beans;
inoculating the cocoa beans with a pure culture consisting of a liquid fungal culture, wherein the inoculating is performed under sterile conditions;
culturing the fungal culture together with the sterilized cocoa beans to produce myceliated cocoa beans, wherein the culturing is performed under sterile conditions;
harvesting the myceliated cocoa beans after mycelial growth reaches a desired growth stage; and
roasting the myceliated cocoa beans, wherein the roasted myceliated cocoa beans are capable of being used as a palatable food product for humans, and wherein the fungal culture is selected from the group consisting of Hericium erinaceus, Tremella fuciformis, Agaricus blazei, Cordyceps sinensis, Flammulina velutipes, Ganoderma lucidum, Grifola frondosa, Letinula edodes, Phellenis linteus, Polyporus umbellatus, Inonotus obliquus, Pleurotus ostreatus, P. eryngii, P. citrinopileatus, P. djamor, Trametes versicolor, Volvariella volvacea, Hypsizygus marmoreus, Pholiota nameko, Moschella hortensis , Matsutake, and combinations thereof.
2. The method of claim 1 , wherein the fungal culture is a stationary liquid fungal culture creating an environment that enhances direct mycelial growth downward from a floating mass into the liquid media.
3. The method of claim 1 , wherein the fungal culture is a submerged fungal culture.
4. The method of claim 1 , further comprising processing the harvested myceliated cocoa bean product into a food for human consumption comprising the steps of one or more of mashing, pressing, boiling, frying, baking, boiling, roasting, and/or toasting.
5. The method of claim 1 , wherein the fungal culture is G. lucidum.
6. The method of claim 1 , wherein the fungal culture is C. sinensis.
7. The method of claim 1 , wherein the fungal culture is Inonotus obliquus.
8. The method of claim 1 , wherein the fungal culture is Grifola frondosa.
9. The method of claim 1 , wherein the fungal culture is Hericium erinaceus.