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