Production of mushroom mycelium

Claim 1

A PROCESS FOR PREPARING MUSHROOM MYCELIUM HAVING A STRONG, TYPICAL MUSHROOM FLAVOR WHICH COMPRISES CULTURING MUSHROOM MYCELIUM ON A MEDIUM COMPRISING WATER, A CARBOHYDRATE NUTRIENT, A NITROGEN NUTRIENT, THE NITROGEN CONCENTRATION BEING AT LEAST ABOUT 200 P.P.M. FOR EACH PERCENT OF CARBOHYDRATE, IN ORDER TO OBTAIN HIGH NITROGEN CONTENT IN THE MYCELIUM AND TO ACCELERATE THE PRODUCTION OF MYCELIUM, WHILE FORCING AIR INTO THE CULTURE BENEATH THE SURFACE THEREOF AT A RATE OF AT LEAST ABOUT 0.5 VOLUME PER MINUTE PER VOLUME OF MEDIUM AND AGITATING THE CULTURE TO DISPERSE THE AIR INTO THE CULTURE, CONTINUING THE CULTURE UNDER SUCH AGITATED, AERATED, SUBMERGED CONDITIONS UNTIL THE CARBOHYDRATE SOURCE IN THE MEDIUM IS SUBSTANTIALLY COMPLETELY ASSIMILATED THUS TO OBTAIN RAPID AND FULL GROWTH OF THE MYCELIUM, THEN AGING THE RESULT CULTURE FOR SEVERAL HOURS AT A TEMPERATURE FROM ABOUT 20* C. TO ABOUT 35* C. UNTIL THE MYCELIUM DEVELOPS A STRONG TYPICAL, MUSHROOM FLAVOR.