Mushroom compounds infused consumables and non-consumables
OwnerMichael William Randelinventor
Life of this patent
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Abstract
The present disclosure is directed to mushroom compounds infused food and beverage consumables and non-consumables, along with methods of producing the mushroom compounds infused consumables and non-consumables. The consumables are infused in an overall two-step process, in which mushroom compounds from a mushroom species are first infused into a food grade oil, which in turn is used to infuse food and beverage consumables. Mushroom compounds infused oil may also be used in formulations of non-consumables.
Claims21
A method of infusing a food grade oil with whole spectrum mushroom compounds, the method comprising:
- (A) providing mushroom material;
- (B) providing a food grade oil at a temperature of 180° F.-240° F.;
- (C) adding at least a portion of the mushroom material of (A) to the oil of (B) to form a mushroom material and food grade oil mixture;
- (D) heating the mushroom material and food grade oil mixture of (C) to a temperature of 180° F.-240° F. for 4-9 hours;
- (E) freezing the mushroom material and food grade oil mixture of (D) into a solid, frozen biomass;
- (F) heating the solid, frozen biomass of mushroom material and food grade oil mixture of (E) at a temperature of 150° F.-200° F. for 2-4 hours;
- and
- (G) straining the mushroom material and food grade oil mixture of (F) to separate the food grade oil from the mushroom material to yield a whole spectrum mushroom compounds infused food grade oil.
A method of infusing an orally ingestible consumable with whole spectrum mushroom compounds, the method comprising:
- (A) providing mushroom material;
- (B) providing a food grade oil at a temperature of 180° F.-240° F.;
- (C) adding at least a portion of the mushroom material of (A) to the oil of (B) to form a mushroom material and food grade oil mixture;
- (D) heating the mushroom material and food grade oil mixture of (C) to a temperature of 180° F.-240° F. for 4-9 hours;
- (E) freezing the mushroom material and food grade oil mixture of (D) into a solid, frozen biomass;
- (F) heating the solid, frozen biomass of mushroom material and food grade oil mixture of (E) at a temperature of 150° F.-240° F. for 2-4 hours;
- (G) straining the mushroom material and food grade oil mixture of (F) to separate the food grade oil from the mushroom material to yield a whole spectrum mushroom compounds infused food grade oil;
- (H) adding at least one orally ingestible consumable to the whole spectrum mushroom compounds infused food grade oil of (G) to form a consumable and infused oil mixture;
- (I) heating the consumable and infused oil mixture of (H) to a temperature of 170° F.-240° F. for 4-9 hours;
- (J) freezing the consumable and infused oil mixture of (I) to form a solid, frozen mixture of consumable and infused oil;
- (K) heating the solid, frozen mixture of consumable and infused oil of (J) to a temperature of 150° F.-200° F. for 2-4 hours to liquefy the infused oil;
- and
- (L) straining the consumable from the infused oil of (K) to yield a consumable infused with whole spectrum mushroom compounds.
Dependencies are inferred from the claim text.