Food Compounds Infused Consumables
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.
1 . 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.
2 . The method of claim 1 , further comprising: repeating steps (D) and (E) one or more times before step (F).
3 . The method of claim 1 , wherein the food grade oil provided in (B) is selected from the group consisting of coconut oil, medium chain triglycerides oil, vegetable oil, sunflower oil, olive oil, grape seed oil, avocado oil, butter, shortening, margarine, lard, and a combination thereof.
4 . The method of claim 1 , wherein the food grade oil provided in (B) is coconut oil.
5 . The method of claim 1 , wherein the food grade oil provided in (B) is medium chain triglycerides oil.
6 . The method of claim 1 , wherein the food grade oil provided in (B) is a combination of coconut oil and medium chain triglycerides oil.
7 . The method of claim 1 , wherein the food material in (A) is obtained from the group consisting of coffee beans, cacao beans, raw nuts and seeds, jalapeno peppers, peppers, raw fruit, garlic, bacon, and combinations thereof.
8 . 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.
9 . The method of claim 8 , further comprising: (M) freezing the infused consumable of (L).
10 . The method of claim 8 , further comprising: repeating steps (D) and (E) one or more times before step (F).
11 . The method of claim 8 , further comprising: repeating steps (I) and (J) one or more times before step (K).
12 . The method of claim 8 , further comprising: repeating steps (D) and (E) one or more times before step (F); and
repeating steps (I) and (J) one or more times before step (K).
13 . The method of claim 8 , wherein the food grade oil provided in (B) is selected from the group consisting of coconut oil, medium chain triglycerides oil, vegetable oil, sunflower oil, olive oil, grape seed oil, avocado oil, butter, shortening, margarine, lard, and a combination thereof.
14 . The method of claim 8 , wherein the food grade oil provided in (B) is coconut oil.
15 . The method of claim 8 , wherein the food grade oil provided in (B) is medium chain triglycerides oil.
15 . The method of claim 8 , wherein the food grade oil provided in (B) is a combination of coconut oil and medium chain triglycerides oil.
16 . The method of claim 8 , wherein the food material in (A) is obtained from the group consisting of coffee beans, cacao beans, raw nuts and seeds, jalapeno peppers, peppers, raw fruit, garlic, bacon, and combinations thereof.
17 . The method of claim 8 , wherein the orally ingestible consumable in (H) is obtained from the group consisting of coffee beans, cacao beans, tea leaves, raw vegetables, raw nuts and seeds, roasted nuts and seeds, popcorn kernels, corn kernels, potatoes, dehydrated fruit, raw fruit, beans, rice, and noodles.
18 . The method of claim 8 , wherein the orally ingestible consumable in (H) is coffee beans.
19 . The method of claim 8 , wherein the orally ingestible consumable in (H) is cacao beans.
20 . The method of claim 8 , wherein the orally ingestible consumable in (H) is popcorn kernels.