U.S. patent application number 14/734943 was filed with the patent office on 2015-10-01 for method of myceliating coffee.
The applicant listed for this patent is Mycotechnology, Inc.. Invention is credited to Brooks John Kelly, James Patrick Langan.
Application Number | 20150272155 14/734943 |
Document ID | / |
Family ID | 51654714 |
Filed Date | 2015-10-01 |
United States Patent
Application |
20150272155 |
Kind Code |
A1 |
Kelly; Brooks John ; et
al. |
October 1, 2015 |
Method of Myceliating Coffee
Abstract
The present invention includes a method of myceliating coffee
beans including sterilizing the coffee beans, preparing a liquid
tissue culture including an aliquot of fungal liquid tissue culture
derived from liquid state fermentation, and inoculating the coffee
beans with the fungal liquid tissue culture. Next, the step of
enabling mycelium growth on the coffee includes controlling
temperature, humidity, and sterility of the environment. The
aliquot of fungal liquid tissue culture is optionally agitated to
form hyphael conglomerations of mycelium having sizes of less than
1 mm in diameter.
Inventors: |
Kelly; Brooks John; (Denver,
CO) ; Langan; James Patrick; (Denver, CO) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Mycotechnology, Inc. |
Aurora |
CO |
US |
|
|
Family ID: |
51654714 |
Appl. No.: |
14/734943 |
Filed: |
June 9, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13844685 |
Mar 15, 2013 |
9068171 |
|
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14734943 |
|
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61697506 |
Sep 6, 2012 |
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Current U.S.
Class: |
426/45 |
Current CPC
Class: |
A23L 31/00 20160801;
A23F 5/02 20130101; A23L 7/104 20160801; A23L 5/00 20160801; A23L
21/00 20160801; A23L 23/00 20160801; A23L 7/00 20160801; A23F 5/204
20130101; C12N 1/14 20130101; A23L 11/09 20160801; A23L 21/25
20160801; A23L 33/105 20160801 |
International
Class: |
A23F 5/02 20060101
A23F005/02 |
Claims
1. A method for myceliating coffee beans, comprising: sterilizing
the coffee beans under pressure; providing a submerged fungal
liquid tissue culture inoculating the sterilized coffee beans with
the submerged fungal liquid tissue culture; and enabling the fungal
culture to incubate the fungal mycelium on the coffee beans to
prepare the myceliated coffee beans, wherein the myceliated coffee
beans are capable of being used to prepare a palatable coffee
beverage for human consumption.
2. A method as set forth in claim 1 further comprising: preparing
the fungal liquid tissue culture by harvesting a floating mass of
hyphae derived from unagitated liquid state fermentation, and
inoculating the coffee beans with the hyphae.
3. The method of claim 1, wherein the step of enabling the fungal
culture to grow fungal mycelium on the coffee beans wherein the
coffee beans are infused with fungal metabolites.
4. A method as set forth in claim 3, wherein the step of enabling
infuses the coffee beans with .beta. glucans.
5. A method as set forth in claim 3, wherein the step of enabling
infuses the coffee beans with LZ-8 protein.
6. A method as set forth in claim 3, wherein the step of enabling
infuses the coffee beans with ganoderic acids.
7. A method as set forth in claim 3, wherein the step of enabling
infuses the coffee beans with lucidenic acids.
8. The method of claim 3, wherein the step of enabling the fungal
culture to grow fungal mycelium on the coffee beans comprises
wherein the coffee beans are infused with a component selected from
the group consisting of: polysaccharides, proteins, glycoproteins,
nucleic acids, ergosterol, and erinacines.
9. A method for myceliating coffee beans as set forth in claim 1,
wherein the method further comprises roasting the harvested coffee
beans.
10. The method of claim 1, wherein the liquid fungal tissue culture
is comprised of fungi selected from the group consisting of A.
blazei, C. sinensis, G. lucidum, H. erinaceus, G. frondosa, P.
eryngii, P. ostreatus, P. citrinopileatus, P. djamor, T.
versicolor, L. edodes, F. velutipes, V. volvacea, H. marmoreus, P.
nameko, M. hortensis, M. angusticeps, P. umbellatus, and T.
fuciformis.
11. The method of claim 10, wherein the liquid fungal tissue
culture is comprised of fungi selected from the group consisting of
C. sinensis, G. lucidum T. versicolor, T. fuciformis, G. frondosa,
and P. nameko.
Description
RELATED APPLICATIONS
[0001] This application is a continuation of U.S. patent
application Ser. No. 13/844,685, filed Mar. 15, 2013, entitled
"Method for myceliating coffee" which application claims the
benefit of U.S. Provisional Application No. 61/697,506, filed Sep.
6, 2012, which is incorporated herein by reference in its
entirety.
FIELD OF THE INVENTION
[0002] This invention pertains to methods of liquid-state and
solid-state myceliation of agricultural materials into a range of
potent nutraceutical and delicious functional foods for humans.
BACKGROUND AND SUMMARY OF THE INVENTION
[0003] Tempeh is a soy-based product that typically utilizes
Rhizopus oligosporus to ferment soybeans. R. oligosporus is also
used to ferment other legumes.
[0004] The present invention utilizes mycelium from select,
referenced strains of Basidiomycota and Ascomycota fungi grown in
liquid-state culture to solid-state ferment agricultural materials
containing or admixed with plant, vegetable and or fungi biomass,
so as to directly or indirectly facilitate the production of
nutraceuticals and or functional foods specifically intended for
human consumption. These protocols are unique in that they employ a
zero-waste philosophy in combination with new methods for producing
functional foods and nutraceutical formulations which may be used
directly, stored for later use, packaged and or shipped.
[0005] Mycelium has been used primarily as a source for medicinal
extracts and animal food, while the fruiting bodies or mushrooms
were used as human food. The novel methodology as disclosed herein
exploits mycelial tissue, which can be derived by fermentation of a
substrate by a number of gourmet and medicinal fungi, many of which
may function interchangeably. A variety of agricultural
substrate(s) may be used with the present invention.
[0006] Classical fungi produce spore-bearing mushrooms and or
vegetative mycelium which contain pharmacologically active
metabolites including polysaccharides, glycoproteins, enzymes,
triterpenes, phenols and sterols. Mushrooms and mycelium are very
similar in that they both produce polysaccharides and metabolites,
the ingestion of which induces positive immunomodulation in the
human body. However, fruiting mushrooms can be time consuming. This
invention quickly produces myceliated gourmet functional foods and
nutraceuticals which are protein-rich with taste and texture
similar to mushrooms, meat and or meat substitutes, and achieves in
these products a wide variety of flavors, colors, smells, and
textures. By transforming myceliated grain and myceliated
agricultural substrate, novel products are created which provide
unique properties similar to mushrooms and or mycelium, including
potential as delicious and nutritious meat substitutes.
[0007] Metabolites from more than 650 mushroom species are known to
have anti-tumor and immunomodulatory effects on humans. Fungi used
in this work were chosen because of their unique cell wall
polysaccharides and their transformative ability to excrete
specific metabolites into substrate to ferment and break it down
into smaller molecules for absorption. Most medicinal and or
gourmet mushrooms take a long time to come to fruition. In
contrast, this invention produces nutraceutical and functional food
products that are in some cases more potent than methods utilizing
mushroom fruiting bodies.
[0008] Fungi are metabolically similar to animals but structurally
similar to plants in that they possess a rigid cell wall formed
largely of long sugar molecule chains joined by somewhat difficult
to digest beta (b-) linkages and to a smaller extent more easily
digestible alpha (a-) linkages in conjunction with membrane-bound
proteins. In contrast, plant cell walls are made of cellulose
polysaccharides whose (1->4) b-glycosidic glucose linkages are
likewise difficult to digest by our enzymes; however, as the cell
walls of fungi are primarily composed of (1->3) b-glycosidic
linkages, with (1->6) linked side chains, they may be broken
down by minimal processing using water, heat and mechanical
treatment into smaller, more easily digestible,
immunologically-active polysaccharide molecules of variable
microparticulate size called b-glucans, and related glycoprotein
compounds. The immune response to these glucans is dependent upon
a- or b-glucan structure, which has primary, secondary, and chiral
tertiary structures, explaining the differences in immune response
to each fungi's unique a- and or b-glucan profile. Thus, myceliated
substrate, with its plethora of unique, immunologically active
molecules, is efficiently processed after fermentation into
nutraceutical formulations and or compounds and functional foods
whose oral activity increases after formulating the extract in
association with small molecules in nutraceutical production and in
acid hydrolysis (enzymatic digestion) of tempeh-style myceliated
grain substrate. These types of products may attract consumers who
wish to derive the general immunomodulating, anti-aging,
aphrodisiac, anti-tumor, anti-viral, anti-bacterial, and or
anti-fungal properties, activities, and benefits, by orally
consuming substrate which has been converted to edible
presentations of a- and b-glucans, glycoproteins, proteins,
ergosterols, sterols, triterpenes, and fatty acids in the form of
nutraceuticals and functional foods.
[0009] The invention includes various embodiments including:
[0010] A myceliated agricultural product for human consumption
including an agricultural substrate such as rice, the agricultural
substrate is inoculated by liquid media comprising an aliquot of
culture derived from liquid state fermentation. In one embodiment,
the culture is a Basidiomycota fungi, and in another embodiment,
the culture is Ascomycota fungi. The liquid state fermentation
yields spherical conglomerations of culture that are sized to
interstitially penetrate the substrate to optimize inoculation of
the substrate.
[0011] The substrate can be any of the enumerated substrates set
forth herein, including grain, green coffee beans, green cacao
beans, green vanilla beans various seeds, rice, and non-legume
beans.
[0012] The spherical conglomerations are sized smaller than 2
millimeters in one embodiment, which allow for and enable growth of
hyphae in three dimensions about the spherical conglomerations.
This accelerates the myceliation process.
[0013] In another embodiment, when stirred or otherwise agitated,
the hyphae are sheared due to the agitation of the liquid media to
limit the size of the conglomerations to between 10 microns to 1
millimeter in diameter.
[0014] The substrate can be pasteurized or sterilized, depending on
the substrate.
[0015] In one embodiment, the liquid media is stationary, and the
liquid-state fermentation is performed in an undisturbed
environment, which is semi-anaerobic utilizing the Pasteur effect
to greatly enhance and direct mycelial growth downward from a
floating mass into the stationary liquid media.
[0016] In an alternate embodiment, the liquid media is continuously
swirled during liquid-state fermentation and sterile air is
injected to deliver oxygen to the liquid media.
[0017] In yet another embodiment, the liquid media is housed in a
tank, and portions of the liquid media are selectively removed and
replaced by new media, which is sterile, to enable continuous
harvest of liquid media. This enhances production efficiency.
[0018] Various health benefits of the present invention are
apparent, and in one embodiment, the myceliated agricultural
product for human consumption is intended to effectuate
neuro-regeneration and neuro-protection in humans. In this
embodiment the agricultural substrate has substrate elements
defining interstitial spaces there between, such as rice. The
substrate is at least partially coated with a mixture of vegetable
oil and lecithin. The vegetable oil increases the interstitial
space between substrate elements to improve myceliation and the
lecithin enhances neuro-protective effects of the product. The
culture is selected from the group consisting of: Hericium
erinaceus and Tremella fuciformis, which have proven
neuro-regeneration properties in humans. It is noteworthy that the
mycelium of Hericium erinaceus has been indicated to include
components that improve neuroregeneration effects over the
components found in the fruiting body of the Hericium
erinaceus.
[0019] Preferably the vegetable oil is olive oil, which may have
neuro-protectant properties.
BRIEF DESCRIPTION OF THE DRAWINGS
[0020] FIG. 1 is a flow chart of a method of creating a
bio-available mycelium extract in accordance with the present
invention.
[0021] FIG. 2 is a flow chart of a method of creating an extract of
myceliated agricultural product for human consumption to effectuate
neuro-regeneration and neuro-protection in humans in accordance
with the present invention.
DETAILED DESCRIPTION
[0022] FIG. 1 shows a flow chart of a method of creating an extract
of myceliated agricultural product for human consumption. The step
10 provides an agricultural substrate, the step 12 inoculates the
substrate by liquid media comprising an aliquot of culture derived
from liquid-state fermentation, the step 14 enables mycelium growth
and the step 16 grows mycelium on the substrate, the step 18
includes boiling the substrate in water and separating the
water-substrate mixture into aqueous and non-aqueous components
after mycelium growth on the substrate reaches a desired stage, the
step 20 adds a mixture of small molecule components to the aqueous
components whereby the aqueous components mix in bio-available
combination with the small molecule components to facilitate water
solubility of the extract.
[0023] In one embodiment, the step 24 utilizes a culture of
Basidiomycota fungi to enable step 12. In an alternate embodiment,
the step 26 utilizes and Ascomycota fungi to enable step 12.
[0024] FIG. 2 shows a method of creating an extract of myceliated
agricultural product for human consumption to effectuate
neuroregeneration and neuro-protection in humans in accordance with
the present invention.
[0025] The method includes the step 30 of providing an agricultural
substrate, the step 32 of inoculating the substrate by liquid media
comprising an aliquot of culture derived from liquid-state
fermentation, the step 34 of enabling mycelium growth and growing
mycelium on the substrate, the step 36 of boiling the substrate in
water and separating the water-substrate mixture into aqueous and
non-aqueous components. Step 36 occurs after mycelium growth on the
substrate reaches a desired stage. The step 38 adds a mixture of
small molecule components to the aqueous components to increase
water solubility of the extract to enhance passive absorption and
uptake in humans.
[0026] The step 32 of inoculating includes the step 40 of
inoculating with Tremella fuciformis. In an alternate embodiment,
the step 32 of inoculating includes the step 44 of inoculating with
Hericium erinaceus.
[0027] The step 34 of enabling and growing mycelium on the
substrate includes regulating temperature and humidity in a sterile
environment. The mycelium then grows automatically. Ideally the
mycelium is grown in a container that allows only a small amount of
sterile air to enter the container. Volumes of sterile air are
regulated by capping the container. This modulates ambient oxygen
in the container.
[0028] The step 34 grows the mycelium to a desired stage, for
example, where fruiting bodies begin to appear on the surface of
the substrate.
[0029] The step 36 boils the substrate in water to separate the
polysaccharides in the mycelium and other beneficial components to
suspend in the water, separating aqueous component from the
residual substrate solids. The non-aqueous component includes the
substrate solids. Separating the aqueous component from the
non-aqueous component can be accomplished by filtering or
siphoning. It can be appreciated that other methods known in the
art can be utilized.
[0030] The step 38 adds a mixture of small molecule components to
the aqueous component. This enables the aqueous components to be
more bio-available in vivo. It also enables passive absorption of
the aqueous components through the lining of the mouth, esophagus,
stomach, and lining of the upper portions of the small intestine.
Active absorption occurs for any remaining aqueous components at
the distal end of the small intestine.
FUNGI STRAINS
[0031] Specific fungi strain selection and the growing of strains
organically is important for maximizing production of
immunologically active-polysaccharides and metabolites from
agricultural substrate(s). Agricultural substrates are dichotomized
as those which require sterilization before inoculation such as
rice, cereal grains, and seeds, and those which require
pasteurization before inoculation, such as spices, dried fruits and
vegetables, tea mixes, green vanilla beans, green cacao beans, and
green coffee beans. In the second category, pasteurization is
sufficient, as sterilization destroys or indelibly alters these
substrates.
[0032] Agaricus blazei is referenced to produce unique .alpha.- and
.beta.-glucans called glucomannan and riboglucan, which are
anti-viral, into substrate. A. blazei polysaccharide extracts have
been shown to be anti-cancer and co-therapeutic with other mycelial
extract of fungi listed in this invention. Methods to optimize
biomass and extracellular polysaccharide production have been
reported.
[0033] Cordyceps sinensis produces cordycepic acid, adenosine,
D-mannitol, and cordycepinadenosine which are immunomodulating and
anti-viral. C. sinensis extracts have been shown to be anti-aging
and aphrodisiacal. Mycelial sterols isolated from C. sinensis have
been shown to inhibit the proliferation of numerous cancer cell
lines. C. sinensis mycelial polysaccharide extracts have been shown
to induce hypoglycemia.
[0034] Flammulina velutipes mycelium has been shown to have a
polysaccharide profile that is immunomodulating. F. velutipes
mycelium composes a unique ergosterol and amino acid profile,
sterpuric acid, mannitol, ribitol, and the nucleosides guanosine
and adenosine, Enokipodins A-D extracted from F. velutipes mycelium
are broad spectrum anti-microbial terpenes. The proteins flammulin
and velutin exhibit anti-HIV and anti-HPV activity.
[0035] Ganoderma lucidum's polysaccharide profile has been shown to
be immunomodulating in human cell lines and also in clinical
studies. G. lucidum mycelial extracts have anti-peroxidative,
anti-inflammatory, and anti-mutagenic properties. G. lucidum
extracts have been shown to be anti-aging and aphrodisiacal. The
triterpenoid profile of G. lucidum has been determined and shown to
be anti-hepatotoxic and hepatoprotective, anti-tumor,
anti-angiogenic, anti-hypertensive, hypocholesterolemic,
anti-histaminic, and anti-HIV. G. lucidum, in addition to producing
polysaccharides and glycoproteins, likewise produce triterpenes,
such as ganoderic and lucidenic acids, phenolic compounds, and
sterols which also have high biological activity and therapeutic
properties and are in themselves anti-oxidant, anti-tumor,
anti-bacterial, anti-cancer, anti-inflammatory, anti-histamine,
hypotensive, sedative, and meditative after oral consumption.
[0036] Grifola frondosa's polysaccharide profile has been shown to
be immunomodulating and anti-oxidative. G. frondosa produces
ergosterols and an anti-oxidative profile of fatty acids. The
anti-tumor effects of G. frondosa extracts on in vitro cancer cell
lines have been investigated, and shows promise for diabetes
patients as being hypoglycemic.
[0037] Hericium erinaceus mycelial and fruiting body extracts have
been shown to be anti-mutagenic and immunomodulatory across various
cell lines. H. erinaceus uniquely produces hericenones in fruit
bodies and erinacines in mycelium, structurally determined
compounds that can pass the blood-brain barrier and promote
secretion of Nerve Growth Factor (NGF) in certain regions of the
brain. Erinacenes have been shown to be greater potentiators of NGF
expression than hericenones.
[0038] Aspects of Lentinula edodes' polysaccharide profile has been
determined and shown to be immunomodulating and anti-viral.
Lentinan and other metabolites have been studied for their numerous
health care benefits. In some countries, lentinan is classified as
an anti-neoplastic polysaccharide and is available for clinical
use. Addition of lentinan to standard cancer therapies has been
shown to result in increased tumor necrosis and with hepatocellular
carcinoma and improved quality of life in patients with esophageal
carcinoma.
[0039] Phellenis linteus extracts have been shown to exhibit
anti-tumor activity.
[0040] Polyporus umbellatus polysaccharide extracts have been
studied and shown to be anti-cancer, immunomodulating,
anti-malarial, and hepatoprotective.
[0041] Inonotus obliquus mycelial polysaccharide extract has
demonstrated anti-tumor, hypoglycemic, and anti-oxidative
properties.
[0042] Pleurotus ostreatus mycelium and fruit body composition have
been shown to be very similar, differing only in amino acid
content. The mycelial polysaccharide profile consists primarily of
laminarin, the extract of which has been shown to be
immunomodulating. Lovastatin, isolated from the mycelial broth of
P. ostreatus, exhibits anti-carcinoma activity, inhibits growth of
bacteria and fungi, and lowers cholesterol.
[0043] Trametes versicolor produces heteroglucans with
.alpha.-(1>-4)- and .beta.-(1->3) glycosidic linkages with
fucose in PSK (Krestin) and rhamnose and arabinose in PSP, have
been shown to be anti-tumor and immunomodulatory. PSK, an approved
drug paid for by national health care in Japan, is a mycelial
extract which exhibits immunomodulating, anti-viral, and
cholesterol regulating properties.
[0044] Mycelial polysaccharide extracts of Tremella fuciformis have
been shown to be therapeutic for various circulatory disorders, to
be neurologically healthy, anti-carcinoma, anti-tumor, and
anti-aging.
[0045] Fungi strains used herein also make proteins, enzymes,
triterpenes, and sterols from substrate which have potent
biological activity. G. lucidum produces a protein called LZ-8
which has immune modulating and anti-tumor properties.
LIQUID-STATE FERMENTATION
[0046] In this invention, liquid-state fermentation is used in
specialized relation with solid-state production of myceliated
grain suitable for presentation in the ancient tempeh form, or in
more contemporary forms of functional foods such as filets,
burgers, patties, sausages, or as precursor for subsequent
production of nutraceutical formulations by further processing to
create products with health care benefits far beyond those of the
original substrate. In related fashion, after solid-state
fermentation of coffee beans, vanilla beans, or cacao beans, this
invention relies on traditional baking, toasting or roasting
myceliated beans as per conventional preparation methods in order
to utilize and enjoy health care benefits beyond those of the
original substrate. Protocols employing liquid-state and
solid-state fermentation of fungi are important, as strains
utilized in this work are facultative aerobes that consume glucose
at a greater rate when subjected to a semi-anaerobic
environment.
PHARMACOLOGICAL COMPOUNDS
[0047] Mushroom and mycelium extracts have been shown to contain a
variety of pharmacologically important compounds. The
pharmacological activity of these compounds depends on their
molecular structure in solution. Utilization of conventional
pharmacological techniques of crystallizing or otherwise
solidifying compounds of interest for delivery in pill form may
diminish or destroy the effectiveness of the compounds by altering
the macromolecular structure, generally done in other art by
chemically modifying polysaccharide structure, for example by way
of Smith degradation, formolysis, and carboxymethylation, chemical
engineers have increased polysaccharide water solubility thereby
improving anti-cancer activity. In order to present mycelia extract
to the human body fit for oral ingestion in a water-soluble,
unaltered form, these structures must remain in solution in
association with small molecules.
SMALL MOLECULE ASSOCIATION FOR IMPROVED BIOAVAILABILITY
[0048] Small molecule association and improved bioavailability is
achieved by formulated association of concentrated mycelial
extracts containing polysaccharides, glycoproteins, proteins and
enzymes, triterpenes, sterols, ergosterols, fatty acids, and other
metabolites and with or without the small molecules water, ethyl
alcohol, citric and ascorbic acid, essential oils of grapefruit,
orange, lemon, lime, and tangerine, evaporated cane sugar, and
honey, promotes and accentuates passive absorption of mycelial
extract after oral consumption.
ORAL DELIVERY
[0049] The novel delivery method presented herein may be preferable
to consumers of nutraceuticals and functional foods. Consumer
medications and supplements are often required to be taken as pills
or injections on a routine basis. This necessity causes discomfort
and or annoyance on a general level, and may cause patient
noncompliance. Nutraceuticals such as the honey formulations, and
functional foods such as the tempeh-style myceliated grain, egg
noodles from myceliated flour, libations brewed from myceliated
coffee beans, and chocolate or vanilla confections and powders made
from myceliated green cacao or myceliated green vanilla beans may
provide a more pleasing delivery system than other related art.
[0050] Consumers are concerned about the glycemic index of foods,
as chronically high blood sugar leads to many health complications,
such as diabetes, and accelerates aging. Certain strains, such as
Cordyceps sinensis and Ganoderma lucidum, contain polysaccharides
that are hypoglycemic. After fermentation and processing,
tempeh-style products made from rice have a higher percentage of
protein and a lower percentage of carbohydrate than original
substrate. The present invention does not utilize or require common
anti-caking agents such as gypsum which are not suitable or
desirable in human food. Instead, anti-caking agents such as 1 mL
to 10 mL olive oil containing 1% to 10% (w/v) dissolved lecithin,
per 1 lb to 4 lb of brown rice, grains, and seed is used to reduce
the glycemic index of these tempeh-style products, increase
interstitial space in substrate for more efficient floating and
submerged liquid-state culture inoculation, and to provide extra
nutrition to the fungi.
[0051] Key aspects of this invention are that the aforementioned
fungi are scientifically-referenced as gourmet and or medicinal,
are known to taste delicious, and are well recognized commercially.
Methods herein differ from those of related applications in
employing more efficient inoculation and fermentation technologies
that optimize utilization of interstitial space in and between
items of substrate. By promoting swift and thorough inoculation of
substrate, novel tempeh-like products suitable for cooking and
subsequent human consumption are formed. Other art produces
myceliated grains for flour, but does not utilize the art disclosed
herein for efficient inoculation, solid-state fermentation, and
presentation for consumption in the tempeh-form as processed into
breads or egg noodles.
COFFEE
[0052] It has been shown that some fungi degrade caffeine. Coffee
brewed from roasted myceliated green coffee beans lack compounds
that make coffee bitter, and subsequently make a smooth drink lower
in caffeine content than unmyceliated substrate. This invention
also improves upon prior art by pasteurizing green coffee beans
before liquid tissue inoculation instead of using them raw or
sterilizing them. Using liquid-state and solid-state fermentation
techniques as disclosed herein, pharmacologically active compounds
from Agaricus blazei, Cordyceps sinensis, Ganoderma lucidum,
Hericium erinaceus, Grifola fondosa, Pleurotus eryngii, P.
ostreatus, P. citrinopileatus, P. djamor, Trametes versicolr,
Lentinula edodes, Flammulina velutipes, Volvariella volvacea,
Hypsizygus marmoreus, Pholiota nameko, Tuber melanosporum, Lentinus
edodes, Morchella hortensis, Polyporus umbellatus, and Tremella
fuciformis are made bioavailable by toasting or roasting
agricultural substrate composed of myceliated green coffee
beans.
EXTRACTS
[0053] Extractions of mycelial concentrates from agricultural
substrate and their subsequent associations with small molecules in
honey creates a novel, water-soluble delivery system for delivering
pharmacologically active compounds which are quickly metabolized.
Oral consumption of formulated polysaccharide extracts in
association with small molecules such as water, citric acid,
Ascorbic Acid, citrus Essential Oils, and honey, greatly enhances
passive metabolic and digestive uptake from the mouth through the
small intestine, resulting in enhanced absorption and utilization
of pharmacologically active compounds and derivations thereof.
[0054] This invention is also a method wherein agricultural
substrate myceliated with Agaricus Blazei, Cordyceps sinensis,
Ganoderma lucidum, Hericium erinaceus, Grifola frondosa, Pleurotus
eryngii, P. ostreatus, P. citrinopileatus, P. djamor, Trametes
versicolor, Lentinula edodes, Flammulina velutipes, Volvariella
volvacea, Hypsizygus marmoreus, Pholiota nameko, Tuber
melanosporum, Lentinus edodes, Morchella hortensis, Polyporus
umbellatus, or Tremella fuciformis, is deep-frozen for later use
after fermentation in either small-scale or large-scale solid-state
production, wherein the fermented product is then cooked, fried,
boiled, mashed, pressed, baked, toasted, roasted, and or blanched
in aqueous and or oil-based solution after completion of
fermentation. Products may be used directly, and or reformulated
into value-added nutraceuticals and delicious functional foods.
Products are packaged into tempeh-form meat substitutes such as
sausages, burger patties, filets, ground meat, jerky, egg noodles,
and sauces. Coffee brewed from roasted myceliated green coffee bean
substrate lacks compounds that make regular coffee bitter, and
subsequently makes a smooth drink lower in caffeine content than
that brewed from unmyceliated green coffee beans, resulting in both
a nutraceutical and a functional food. This method is also used to
ferment herbs such as comfrey, calendula, chickweed, plantain,
lavender, goldenseal, for oral, topical and or other nutraceutical
and functional food application to increase potency in downstream
formulations such as value-added soaps, salves, and syrups. This
invention is also a method for using Ganoderma lucidum, Pleurotus
and/or Cordyceps sinensis to produce myceliated grain and or other
myceliated materials, and as a potency, flavor, texture, smell and
color enhancer in the production of nutraceutical formulations and
functional foods. C. sinensis grown on grain may be cooked as
stuffing into turkeys, ducks, or chickens. This invention describes
a method for producing "Truffle-Oil", oil-based extracts of Truffle
cultures useful for salad dressings, gourmet cooking and food
processing. These products may attract consumers who wish to derive
the general immunomodulating, antiaging, aphrodisiac, anti-tumor,
anti-viral, anti-bacterial, and or antifungal properties,
activities, and benefits, by orally consuming substrate which has
been converted to edible presentations of .alpha.- and
.beta.-glucans, glycoproteins, proteins, ergosterols, sterols,
triterpenes, and fatty acids in the form of nutraceuticals and
functional foods.
HYPHAEL SPHERES
[0055] This invention employs agitation techniques to produce
hyphael spheres 10 micron to 10 mm in diameter, the use of which
greatly increase the inoculation efficiency of solid-state
fermentation because spheres grow in all directions. Liquid state
fermentation agitation and swirling techniques include: mechanical
shearing using magnetic stir bars, stainless steel impellers,
injection of sterile high-pressure ambient air, injection at
high-pressure of sterile media, and or the use of shaker tables.
Higher agitation and swirling rates, in conjunction with air and
media injections, produce small mycelial spheres aliquots of which
are used to inoculate solid-state agricultural substrate(s) for
subsequent semi-anaerobic fermentation.
PROCESS EXAMPLE #1
[0056] Using specific and pure strains of fungi obtained from
referenced collections are manipulated in sterile environments at
68 degrees F. to 90 degrees F., in 1 gal to 10 gal plastic bags, 1
qt to 1 gal glass jar, or on 10 cm to 15 cm Petri plates, using
undefined, organic fruit and vegetable-based media with 1.5% agar
(w/v), in order to monitor and ensure the general vigor and health
of strains. Mycelial samples are grown in a gentle, ambient sterile
airflow for 2 to 4 weeks, then excised from Petri plates and
subsequently used for inoculation into liquid-state fermentation
employing a similar undefined fruit and vegetable-based media (but
with no agar), using ambient air, in 1 qt to 1 gal glass jars, with
agitated or unagitated cultures in ambient air in stainless steel
tanks which have been designed for commercial beer brewing and/or
fermentation. There is a subtle difference between unagitated and
agitated liquid-state fermentation. Unagitated liquid-state
fermentation forms a floating mass of hyphae which exhibits
continuous growth at interface of liquid and air. The mycelium of
agitated and or swirling cultures grow very quickly as hyphael
spheres, which being hydrated remain submerged, and have the
appearance of gelatinous beads in small diameter. Hydrated hyphael
spheres collapse upon desiccation, making them useful in
inoculating petri-plates for strain propagation and quality
control. Sphere diameter in liquid-state fermentation is inversely
proportional to agitation intensity and volume. Hyphael shear
becomes more efficient at higher agitation and swirling intensity,
and once sheared, hyphae form new spheres of smallest possible
diameter, growing in size until they shear again. When employed in
continuous liquid-state fermentation, there exists a constant ratio
of sphere diameters, and therefore a constant supply of spheres on
the order of microns. Thus, mycelial sphere diameter is manipulated
for more efficient inoculation with inoculation efficiency being
inversely proportional to sphere diameter.
PROCESS EXAMPLE #2
[0057] In using unagitated liquid state fermentation, after
commanding the liquid-state medium for a growth period of 2 to 4
weeks, cultures form a floating mass of hyphae, which are gently
blended with a sharp, sterile cutting device prior to being used
for inoculation. Gentle blending is achieved by mixing or low
homogenization in a commercial blender in short bursts at slow
speeds. Aliquots of blended liquid-state culture are used to
inoculate sterilized unprocessed fruits and or vegetables, cereal
grains, and/or culinary seed, or pasteurized culinary spice,
medicinal herbs, natural flavorings, tea mixes, green vanilla
beans, green cacao beans, and/or green coffee beans.
SUBSTRATE TREATMENT
[0058] Agricultural substrate requiring sterilization such as
unprocessed fruits and/or vegetables, cereal grains or culinary
seed, is modified using heat treatment by pressure cooking for 90
minutes at 15 lb/in.sup.2 and then cooled to room temperature prior
to inoculation by liquid-state culture(s). In related fashion,
agricultural substrate not able to withstand extremes of
sterilization as above, such as most culinary spice, medicinal
herbs, natural flavorings, tea mixes, green vanilla beans, green
cacao beans, and/or green coffee beans must first be pasteurized.
This method calls for incubation of fungi in solid-state
fermentation performed at a temperature range of 30.degree.
C.-37.degree. C., for up to 60 days prior to processing and or
harvest. Pasteurization of agricultural substrate is achieved by
placement into 1 qt to 1 gal glass jars, or as 1 lb to 8 lb
aliquots in plastic growth bags made for growing fungi with an
appropriate breather patch, and subjecting the agricultural
substrate to dry heat treatment for 30 min to 90 minutes in covered
stainless steel trays using ambient air heated at 145 degrees F. to
195 degrees F. Pasteurized agricultural substrates are cooled to
room temperature and inoculated using 0.1 mL to 10 L aliquots of
liquid-state fermentation culture. Inoculations into liquid-state
and solid-state substrate(s) for fermentation are performed with
blended unagitated liquid-state culture or micron-sized spheres
from agitated liquid-state culture.
PROCESS EXAMPLE #3
[0059] In one embodiment: small batch liquid-state and solid-state
fermentation; pure cultures of fungi are grown semi-aerobically and
inoculated into 1 qt to 1 gal glass jars, or into 1 gal to 5 gal
autoclavable plastic bags containing properly prepared grain or
similar agricultural materials such as fruit, vegetables, herbs,
spices, teas, green vanilla beans, green cacao beans, and/or green
coffee beans; then, depending upon strain of fungi and substrate,
grown at 70 degrees F. to 90 degrees F. Cultures in jars or bags
are gently mixed every few days until they command the substrate
whereby eventually becoming somewhat resistant to mixing or
shaking, usually 2 to 4 weeks depending upon strain, and are
intended for small-scale production of functional food products
sold in a tempeh form. The myceliated green vanilla beans are
cooked or baked; the myceliated green cacao beans are bake or
toasted; and the myceliated green coffee beans are toasted or
roasted. Myceliated grain presented in tempeh form, or as an
ingredient in food(s) including soups, stir fries, breads, and
meat-substitutes, is made safe to eat, and bio-available, by
cooking on low to medium heat, 145 degrees F. to 165 degrees F.,
for 10 min to 60 min, at some point prior to consumption. Other
cultures in jars or bags, such as herbs and spices can be dried at
100 degrees F. to 145 degrees F. for 1 h to 24 h, packaged and used
conventionally to enjoy the benefits of this invention.
PROCESS EXAMPLE #4
DECREASING RIBONUCLEIC ACID LEVELS IN SUBSTRATE
[0060] This invention is also a method for decreasing Ribonucleic
Acid (RNA) levels in fully-myceliated agricultural substrate(s)
from Agaricus Blazei, Cordyceps sinensis, Ganoderma lucidum,
Hericium erinaceus, Grifola frondosa, Pleurotus eryngii, P.
ostreatus, P. citrinopileatus, P. djamor, Trametes versicolor,
Lentinula edodes, Flammulina velutipes, Volvariella volvacea,
Hypsizygus marmoreus, Pholiota nameko, Tuber melanosporum, Lentinus
edodes, Morchella hortensis, Polyporus umbellatus, or Tremella
fuciformis.
[0061] To decrease RNA levels, 1 h to 24 h before harvest,
myceliated substrate is heat-treated from 1 min to 2 h at 145
degrees F. to 195 degrees F., allowed to recover from 45 min to 48
h, then harvested and processed into nutraceutical formulations and
gourmet functional food. This invention also uses golden strains of
Morchella which ferment the agricultural substrate analogous to the
taste, smell, flavor and texture of honey, producing an effective
substitute for sugar in some recipes. This invention is also a
method for using Matsutake mycelium to produce stand alone
myceliated grain and or other myceliated materials, as a potency,
flavor, texture, smell and color enhancer analogous to the spice
cinnamon (Cinnamomum zeylanicum). For making delicious fish-meat
substitutes using Hericium erinaceus. This invention is also a
method using H. erinaceus and strains of Pleurotus to produce
fish-meat analogues of similar texture, taste and flavor to crab,
lobster, and fish, both freshwater and saltwater. These to avoid
gout and or to derive the general immunomodulating, anti-tumor,
aphrodisiac, anti-tumor, anti-viral, anti-bacterial, and or
anti-fungal properties, activities, and benefits, by orally
consuming substrate which has been converted to edible
presentations of .alpha.- and .beta.-glucans, glycoproteins,
proteins, ergosterols, sterols, triterpenes, and fatty acids in the
form of nutraceuticals and functional foods.
RECIPE EXAMPLES UTILIZING MYCELIATED SUBSTRATES
RECIPE EXAMPLE #1
[0062] Garlic buttered myceliated rice, myceliated grain or
myceliated seed. Yield: 2 servings. Prep to serving time 20 min.
Ingredients: 2 large finely chopped shallots or purple onions; 20
cloves garlic finely chopped; 1 lb myceliated rice, myceliated
grain or myceliated seed; 4 tsp olive oil; 4 tsp butter; 1 tsp
salt; 1/2 tsp pepper. Preparation: warm a large frying pan over
medium-high heat. Add the oil and swirl around, add salt and
butter, when butter melts add pepper and then the myceliated rice,
myceliated grain or myceliated seed and 1/4 cup of water. Prep may
be embellished with any vegetable of choice. Simmer, stifling, with
lid off until the 1/4 cup of added water is quickly evaporated, 5
to 10 min. Cool and serve in a new form of functional food the
inventors define herein as "Boulder Tempeh" and "Mushroom
Rice".
RECIPE EXAMPLE #2
[0063] Vegetable Stir Fry with myceliated rice, myceliated grain or
myceliated seed. Yield: 4-6 servings. Prep to serving time 30 min.
Ingredients: 1/4 cup finely chopped shallots or purple onion; 5-6
cloves garlic finely chopped; 1-2 thumb-size pieces galangal OR
ginger, sliced into thin matchstick pieces; 1/2 to 1 small fresh
red chili, sliced, OR 1/4 to 1/2 tsp chili flakes; 1 medium-size
carrot, sliced; 1 lb myceliated rice, myceliated grain or
myceliated seed; 1 small head cauliflower, cut into florets; 1
small head broccoli, cut into florets; 1 red pepper, sliced into
strips; 2-3 cups baby bok choy, or other Chinese cabbage (leaves
left whole if not too large, otherwise cut in half or thirds);
handful fresh Thai basil; 2 Tbsp coconut oil or other vegetable
oil. Stir Fry Sauce: 2/3 cup coconut milk; 2+1/2 Tbsp fish sauce
(vegetarians/vegans: substitute in 2 Tbsp soy sauce plus 3 Tbsp
fresh lemon juice with 1 avocado); 3+1/2 Tbsp fresh lime juice;
1+1/2 Tbsp soy sauce; 1/3 to 1/2 tsp dried crushed chili (chili
flakes); 2+1/2 tsp brown sugar. Preparation: combine all `stir fry
sauce` ingredients together in a cup or bowl except myceliated
rice, myceliated grain or myceliated seed. Stir well to dissolve
the sugar. Taste-test the sauce, keeping in mind that the first
taste should be spicy-salty, followed by sweetness and the rich
taste of the coconut milk. Adjust these flavors to suit your taste,
adding more lime juice if too sweet or salty (note that it will be
less salty when combined with the vegetables). Warm a wok or large
frying pan over medium-high heat. Add the oil and swirl around,
then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2
minutes, then add the carrot, mushrooms, and cauliflower (if
using). Also add 1/4 of the stir-fry sauce. Continue stir-frying
2-3 minutes and add myceliated rice, myceliated grain or myceliated
seed. Add the broccoli and red pepper plus up to 1/2 of remaining
stir-fry sauce, enough to gently simmer vegetables in the sauce (5
minutes). Note: this is a `saucy` stir-fry that is never dry--the
sauce is meant to enhance the flavor the myceliated rice,
myceliated grain or myceliated seed it is served with. Finally add
the bok choy or Chinese cabbage. Add more of the stir-fry sauce as
needed, enough to just cover vegetables in sauce. Simmer until bok
choy or cabbage is cooked but still bright green with some
crispness (2-3 minutes more). Remove from heat and do one last
taste-test. If not salty enough, add a little more fish or soy
sauce. If too salty or sweet, add another squeeze of lime juice.
Add more salt, sugar or chili if desired. Top with fresh basil,
cool and serve in a new form of vegetable stir fry the inventors
define herein as "Boulder Tempeh Vegetable Stir Fry".
RECIPE EXAMPLE #3
[0064] Chicken Soup with myceliated rice, myceliated grain or
myceliated seed. Yield: 10 servings. Cooking to serving time: 4 h
and 30 min. Ingredients: 1 (5 lb) roasting chicken, duck or goose;
3 large yellow onions peeled and chopped; 4 cups 1/4-inch-diced
carrots, unpeeled and chopped; 1 lb spinach; 4 large potatoes
unpeeled and chopped; 4 cups 1/4-inch-diced celery; 1/2 lb broccoli
chopped, 1/4 cup minced fresh parsley; 15 sprigs fresh thyme; 1/4
cup minced fresh dill; 10 heads of garlic peeled and cut in half
crosswise; 2 tablespoons salt; 2 teaspoons ground whole black
peppercorns; 4 Poblano Peppers; 4 Anaheim Peppers; 4 of Any Pepper
Combination; 1 lb myceliated rice, myceliated grain and or
myceliated seed. Directions: Place the chicken in a 16 qt to 20 qt
stainless steel kettle. Add 8 quarts of water and bring to a boil.
Simmer the chicken by itself, covered by water, with a lid on the
metal kettle, for 3 hours on medium to high with boiling. Add water
to retain water level. Remove from heat and allow chicken to cool
enough to debone, then remove meat from bone (discarding bone and
skin). Add the deboned meat back to the pot and continue simmering,
and add the rest of the ingredients including onions, carrots,
celery, parsnips, parsley, thyme, dill, garlic, seasonings peppers
and myceliated rice and or myceliated grain. Cook for 1 h. Cool 30
min and enjoy Chicken Soup in a new form the inventors define
herein as "Boulder Tempeh Chicken Soup".
RECIPE EXAMPLE #4
[0065] Spinach Curry, or Saag, with myceliated rice, myceliated
grain or myceliated seed. Saag is a type of Indian curry featuring
cooked spinach, onions and garlic. There are many versions, and
almost any vegetable and or grain can be included which is
myceliated. This recipe is totally vegan, and is somewhat spicy and
features carrots, coconut milk, spinach, myceliated rice,
myceliated grain, and myceliated seed. Garam masala is a spice
blend and is generally very tasty but not spicy hot. Omit or reduce
the jalapeno and garam masala if you are sensitive to spice. Yield:
4 servings. Cooking to serving time 1 h. Ingredients: 1 lb
myceliated rice, myceliated grain and or myceliated seed; two
blocks of frozen spinach; one large onion; four carrots; one
jalapeno; 7 cloves garlic; cooking oil (olive, coconut or ghee); 1
can coconut milk; the juice of a lemon; 1 tbsp garam masala. What
to do: set the blocks of spinach in a pot of hot water on low heat
to thaw. Dice the onion and carrots, mince the garlic and jalapeno.
Set a large wok or skillet on medium and add the oil and the garam
masala. Use enough oil to absorb the spices and still be fluid
across the bottom of the pan (about 3 tbsp). After about two
minutes when the oil is hot, add the garlic and jalapeno. After
cooking just a minute, add the onion and carrots. Cover and reduce
heat to medium low. Saute with occasional stirring until the
carrots are nearly done, about 8 minutes. Add the myceliated rice,
myceliated grain and or myceliated seed, and stir. Cook for another
two minutes then add the spinach. You may have to break up the
chunks if still frozen. Frozen spinach is much better than fresh
spinach for curries. Add coconut milk and lemon juice, stir, then
bring to a low simmer for a few minutes, until the spinach begins
to cook. Turn off the heat and enjoy Myceliated Spinach Curry.
EXTRACTION EXAMPLE
[0066] Substrate(s) not utilized in tempeh-form as functional
food(s) are formulated into nutraceuticals by extraction using
water, heat, mechanical agitation, filtration and then modified by
formulated association with small molecules as follows: 100 g to
1000 g of myceliated-substrate is extracted in 4 L to 10 L of
boiling water with 1 g to 100 g citric acid and 1 g to 100 g
ascorbic acid, for 1 h to 4 hours, filtered through a fine
stainless steel colander discarding solid substrate, with the
liquid then being concentrated to 1/2 to 1/8 original volume by
boiling and stirring. To every 40 ml to 60 ml of hot liquid
extract, mostly polysaccharides, is added 1 ml to 20 ml citrus
essential oils of orange, lemon, lime, grapefruit, tangerine and
combinations thereof, and 100 g to 200 g dry honey, with vigorous
stirring, at 145 degrees F. to 165 degrees F. for 10 min to 45 min,
then cooled to 100 degrees F. to 125 degrees F. Dry honey in this
invention means bee honey whose physical state is somewhat more
solid than liquid at room temperature.
DECANTING PRODUCTS
[0067] In decanting product(s), honey formulations are stirred for
10 min to 90 min at 100 degrees F. to 125 degrees F., then poured
into small glass bottles and sold as a variety of products
including: "Reishi Honey", "Lions Mane Honey", "Cordyceps Honey",
"Shiitake Honey", "Maitake Honey", "Turkey-Tail Honey", "Enokitake
Honey", "Oyster Mushroom Honey", "Reishi-Cordyceps Honey", "Reishi
Coffee", "Reishi Coffee Honey", "Reishi Chocolate", "Reishi
Chocolate Honey", "Reishi Vanilla", "Reishi Vanilla Honey", etc.
Myceliated substrate is also reformulated into value-added products
including "Lions Mane Egg Noodles", "Reishi Egg Noodles", "Shiitake
Egg Noodles", etc., for use in a wide variety of value-added,
biologically-active, nutraceutical and functional food form(s),
which are then traditionally cooked and consumed in order to enjoy
the nutraceutical and functional food benefits of this
invention.
[0068] This invention also includes a method for using Tremella
fuciformus, Pholiota nameko, Flammulina velutipes, and/or Ganoderma
lucidum to myceliate raw flax seed and or chia seed such that when
prepared, fermented, and formulated as disclosed, produces
extraordinarily slippery jelly which when filtered and purified has
commercial, home and clinical application including phenomena such
as enhancing digestion or lubrication of mucus membranes.
FURTHER EXAMPLES
[0069] Extracts of fungi used herein are known to be of
low-glycemic index which adds health-care benefits to the honey
formulations. Interestingly, this low-glycemic effect is enhanced
by manipulating the honey formulations into pills and or capsules,
which take longer to metabolize than the honey formulations by
themselves, by dilution at 100 degrees F. to 145 degrees F. of 1
part honey formulations into 2 to 10 parts purified cellulose
powder and or 2 into 10 parts raw mushroom powder (w/w), as filler,
mixing, then pressing mix into molds at 20 lb/in.sup.2 to 200
lb/in.sup.2 pressure at 70 degrees F. to 100 degrees F. to make
pills and or capsules which are then consumed in order to enjoy the
related health-care benefits of this invention. Similarly,
suppositories, which also take longer to metabolize than honey
formulations themselves, are made as follows: take 1 part to 10
parts Honey and dilute into 10 to 1000 parts coconut butter
modified with 1 to 10 parts olive oil, to ensure softness, and heat
mixture from 145 degrees F. to 175 degrees F., after vigorous
mixing, formulation is brought back to room temperature to cool,
once cooled, formulation is rolled into 1 in to 2 in long cylinders
of 1/2 in diameter and packaged.
[0070] In another embodiment: continuous, large batch liquid-state
and solid-state operation; pure cultures are grown aerobically and
inoculated into large industrial liquid-state and large solid-state
commercial processors operated continuously and semi-anaerobically
for large-scale fermentation of food product(s). After cultures of
media turn completely white or the representative color thereof for
that particular species, and have completely overgrown and
commanded the medium and are resistant to gentle mixing, the
contents are harvested, removed to plastic bags and refrigerated
for quick use at either 40 degrees F., or frozen for long-term
storage, and subsequent utilization, at minus 20 degrees F.
Fermented media are prepared into gourmet human foods including:
"tempeh style" meat substitutes, egg-noodles, specialty flavorings,
breads, extracts and cooking-sauces, or used directly as a fresh
ingredient in soup an or stir fry recipes; or packaged for delivery
and sales. Nutraceuticals are produced as above but large scale,
utilizing large, continuous methods of agitated liquid-state and
solid-state fermentation.
LIST OF VARIOUS AGRICULTURAL SUBSTRATES
[0071] This invention pertains to methods of liquid-state and solid
state myceliation of agricultural substrates into a range of potent
nutraceuticals and delicious functional foods for humans.
Agricultural substrates that may be myceliated in accordance with
this invention include: all cereals, grains, all species of wheat,
rye, brown rice, white rice, red rice, gold rice, wild rice, rice,
barley, triticale, rice, sorghum, oats, millets, quinoa, buckwheat,
fonio, amaranth, teff and durum; apples and pears, apricots,
cherries, almonds, peaches, strawberries, raisins, manioc, cacao,
banana, Rubiaceae sp. (coffee), lemons, oranges and grapefruit;
tomatoes, potatoes, peppers, eggplant, Allspice, mango powder,
Angelica, Anise (Pimpinella anisum), Aniseed myrtle (Syzygium
anisatum), Annatto (Bixa orellana), Apple mint (Mentha suaveolens),
Artemisia vulgaris, Mugwort, Asafoetida (Ferula assafoetida),
Berberis, Banana, Basil (Ocimum basilicum), Bay leaves, Bistort
(Persicaria bistorta), Black cardamom, Black cumin, Blackcurrant,
Black limes, Bladder wrack (Fucus vesiculosus), Blue Cohosh,
Blue-leaved Mallee (Eucalyptus polybractea), Bog Labrador Tea
(Rhododendron groenlandicum), Boldo (Peumus boldus), Bolivian
Coriander (Porophyllum ruderale), Borage (Borago officinalis),
Calamus, Calendula, Calumba (Jateorhiza calumba), Chamomile,
Cannabis, Caper (Capparis spinosa), Caraway, Cardamom, Carob Pod,
Cassia, Casuarina, Catnip, Cat's Claw, Catsear, Cayenne pepper,
Celastrus Paniculatus, Comfrey, Celery salt, Celery seed, Centaury,
Chervil (Anthriscus cerefolium), Chickweed, Chicory, Chile pepper,
Chili powder, Cinchona, Chives (Allium schoenoprasum), Cicely
(Myrrhis odorata), Cilantro (see Coriander) (Coriandrum sativum),
Cinnamon (and Cassia), Cinnamon Myrtle (Backhousia myrtifolia),
Clary, Cleavers, Clover, Cloves, Coltsfoot, Comfrey, Common Rue,
Condurango, Coptis, Coriander, Costmary (Tanacetum balsamita),
Couchgrass, Cow Parsley (Anthriscus sylvestris), Cowslip, Cramp
Bark (Viburnum opulus), Cress, Cuban Oregano (Plectranthus
amboinicus), Cudweed, Cumin, Curry leaf (Murraya koenigii), Damiana
(Turnera aphrodisiaca), Dandelion (Taraxacum officinale),
Demulcent, Devil's claw (Harpagophytum procumbens), Dill seed, Dill
(Anethum graveolens), Dorrigo Pepper (Tasmannia stipitata),
Echinacea, Echinopanax Elatum, Edelweiss, Elderberry, Elderflower,
Elecampane, Eleutherococcus senticosus, Epazote (Chenopodium
ambrosioides), Ephedra, Eryngium foetidum, Eucalyptus, Fennel
(Foeniculum vulgare), Fenugreek, Feverfew, Figwort, Five-spice
powder (Chinese), Fo-ti-tieng, Fumitory, Galangal, Garam masala,
Garden cress, Garlic chives, Garlic, Ginger (Zingiber officinale),
Ginkgo biloba, Ginseng, Siberian (Eleutherococcus senticosus),
Goat's Rue (Galega officinalis), Goada masala, Golden Rod, Golden
Seal, Gotu Kola, Grains of paradise (Aframomum melegueta), Grains
of Selim (Xylopia aethiopica), Grape seed extract, Green tea,
Ground Ivy, Guaco, Gypsywort, Hawthorn (Crataegus sanguinea),
Hawthorne Tree, Hemp, Herbes de Provence, Hibiscus, Holly, Holy
Thistle, Hops, Horehound, Horseradish, Horsetail (Equisetum
telmateia), Hyssop (Hyssopus officinalis), Jalap, Jasmine,
Jiaogulan (Gynostemma pentaphyllum), Joe Pye weed (Gravelroot),
John the Conqueror, Juniper, Kaffir Lime Leaves (Citrus hystrix, C.
papedia), Kaala masala, Knotweed, Kokam, Labrador tea, Lady's
Bedstraw, Lady's Mantle, Land cress, Lavender (Lavandula spp.),
Ledum, Lemon Balm (Melissa officinalis), Lemon basil, Lemongrass
(Cymbopogon citratus, C. flexuosus, and other species), Lemon
Ironbark (Eucalyptus staigeriana), Lemon mint, Lemon Myrtle
(Backhousia citriodora), Lemon Thyme, Lemon verbena (Lippia
citriodora), Licorice-adaptogen, Lime Flower, Limnophila aromatica,
Lingzhi, Linseed, Liquorice, Long pepper, Lovage (Levisticum
officinale), Luohanguo, Mace, Mahlab, Malabathrum, Manchurian Thorn
Tree (Aralia manchurica), Mandrake, Marjoram (Origanum majorana),
Marrubium vulgare, Marsh Labrador Tea, Marshmallow, Mastic,
Meadowsweet, Mei Yen, Melegueta pepper (Aframomum melegueta), Mint,
Milk thistle (Silybum), Bergamot (Monarda didyma), Motherwort,
Mountain Skullcap, Mullein (Verbascum thapsus), Mustard, Mustard
seed, Nashia inaguensis, Neem, Nepeta, Nettle, Nigella sativa,
Kolanji, Black caraway, Noni, Nutmeg, Mace, Marijuana, Oenothera
(Oenothera biennis), Olida (Eucalyptus olida), Oregano (Origanum
vulgare, O. heracleoticum), Orris root, Osmorhiza, Olive Leaf (used
in tea and as herbal supplement), Panax quinquefolius, Pandan leaf,
Paprika, Parsley (Petroselinum crispum), Passion Flower, Patchouli,
Pennyroyal, Pepper (black, white, and green), Peppermint,
Peppermint Gum (Eucalyptus dives), Perilla, Plantain, Pomegranate,
Ponch phoran, Poppy seed, Primrose (Primula), candied flowers, dry
tea mixes, Psyllium, Purslane, Quassia, Quatre epices, Ramsons,
Raspberry (leaves), Reishi, Restharrow, Rhodiola rosea, Riberry
(Syzygium luehmannii), Rocket/Arugula, Roman chamomile, Rooibos,
Rosehips, Rosemary (Rosmarinus officinalis), Rowan Berries, Rue,
Safflower, Saffron, Sage (Salvia officinalis), Saigon Cinnamon, St
John's Wort, Salad Burnet (Sanguisorba minor or Poterium
sanguisorba), Salvia, Sichuan Pepper (Sansho), Sassafras, Savory
(Satureja hortensis, S. montana), Schisandra (Schisandra
chinensis), Scutellaria costaricana, Senna (herb), Senna
obtusifolia, Sesame seed, Sheep Sorrel, Shepherd's Purse,
Sialagogue, Siberian Chaga, Siberian ginseng (Eleutherococcus
senticosus), Siraitia grosvenorii (luohanguo), Skullcap, Sloe
Berries, Smudge Stick, Sonchus, Sorrel (Rumex spp.), Southernwood,
Spearmint, Speedwell, Squill, Star anise, Stevia, Strawberry
Leaves, Suma (Pfaffia paniculata), Sumac, Summer savory,
Sutherlandia frutescens, Sweet grass, Sweet cicely (Myrrhis
odorata), Sweet woodruff, Szechuan pepper (Xanthoxylum piperitum),
Tacamahac, Tamarind, Tandoori masala, Tansy, Tarragon (Artemisia
dracunculus), Tea, Teucrium polium, Thai basil, Thistle, Thyme,
Toor DaI1, Tormentil, Tribulus terrestris, Tulsi (Ocimum
tenuiflorum), Turmeric (Curcuma longa), Uva Ursi also known as
Bearberry, Vanilla (Vanilla planifolia), Vasaka, Vervain, Vetiver,
Vietnamese Coriander (Persicaria odorata), Wasabi (Wasabia
japonica), Watercress, Wattleseed, Wild ginger, Wild Lettuce, Wild
thyme, Winter savory, Witch Hazel, Wolfberry, Wood Avens, Wood
Betony, Woodruff, Wormwood, Yarrow, Yerba Buena, Yohimbe, Za'atar,
Zedoary Root, or derivations thereof in aqueous or semi-aqueous
solution(s).
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