U.S. patent application number 15/204280 was filed with the patent office on 2017-03-09 for enhanced herb or food product and method.
This patent application is currently assigned to Get Real Holdings, LLC. The applicant listed for this patent is Get Real Holdings, LLC. Invention is credited to Jordan Seth Rubin.
Application Number | 20170065654 15/204280 |
Document ID | / |
Family ID | 58189173 |
Filed Date | 2017-03-09 |
United States Patent
Application |
20170065654 |
Kind Code |
A1 |
Rubin; Jordan Seth |
March 9, 2017 |
Enhanced Herb or Food Product and Method
Abstract
The present invention is a method of preparing and potentiating
functional foods and, in particular, herbs by subjecting the food
or herb to specific method steps, either a particular three- or
four-step potentiating process or a specific infusion/fermentation
potentiating technique, for which in some embodiments the
fermentation is optional.
Inventors: |
Rubin; Jordan Seth;
(Koshkonong, MO) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Get Real Holdings, LLC |
North Palm Beach |
FL |
US |
|
|
Assignee: |
Get Real Holdings, LLC
North Palm Beach
FL
|
Family ID: |
58189173 |
Appl. No.: |
15/204280 |
Filed: |
July 7, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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62190039 |
Jul 8, 2015 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 19/00 20160801;
A61K 36/185 20130101; A61K 9/0053 20130101; A23L 25/00 20160801;
A61K 2236/51 20130101 |
International
Class: |
A61K 36/185 20060101
A61K036/185; A23L 19/00 20060101 A23L019/00; A61K 9/00 20060101
A61K009/00; A23L 25/00 20060101 A23L025/00 |
Claims
1. A method of preparing and potentiating a food or herb comprising
the steps of: selecting a food or herb or combination thereof and
soaking it in a fruit-, vegetable-, seed- or grain-based aqueous
acid rich solution, preferably a raw, unpasteurized liquid rich in
organic acids, for between 3 and 14 days under room temperature
conditions at 68-90 degrees F. to create a treated substrate;
fermenting the resulting steamed substrate together with an
additional amount of raw, unpasteurized vinegar with the live
bacterial culture "mother" intact, said amount's being capable of
serving as a fermentation inoculum for 3-14 days under room
temperature conditions between 68 and 90 degrees F., preferably
about 78 degrees F.; and drying the resulting soaked, steamed and
fermented substrate to a maximum internal, surface or liquid
temperature of 118 degrees F. by one of freeze drying, air drying,
spray drying or vacuum dehydration.
2. The process according to claim 1, wherein prior to the
fermenting step said treated substrate is steamed at 250 degrees F.
for between 4 and 12 hours and further wherein said food or herb is
selected from the group consisting of Kidney Bean; Pumpkin Seed;
Fava Bean; Chia Seed; Green Split Pea; Flax Seed; Green Lentil;
Garbanzo Bean; Hemp Seed; Black Bean; Mung Bean; Adzuki Bean;
Sesame Seed; Cranberry Bean; Great Northern Bean; Lima Bean; Navy
Bean; Pinto Bean; Black rice; Ashwaghandha; Atractylodes,
Gynostemma, Cacao nibs; Purple Millet, Black Quinoa, Red Quinoa,
Red Canihua, Cannabis Sativa/Indica flowers or leaves; Spirulina;
Lemon Peel and Blossom; Chili Pepper; Kelp; Alfalfa leaf;
Watercress; Cilantro; Sage; Clary Sage; Cedarwood; Thyme; Parsley;
Broccoli Seed; Mate; green Coffee Beans; Roasted Coffee Beans;
Green Tea; Rhodiola; Siberian Ginseng; Sea Buckthorn Berry; Black
Soy Bean; Olive leaf; Cabbage; Milk Thistle seed; Milk Thistle
leaf; Turmeric; Bupleurum; Artichoke leaf; Dandelion leaf;
Dandelion root; Hibiscus flower; Ginkgo leaf; Bacopa; Periwinkle;
Peppermint; Hawthorn Berry; Cardamon; Garlic; Mung Bean; Astragalus
Root; Echinacea purpurea root; Echinacea augustifolia root;
Echinacea augustifolia leaf; Elder berries; Elder Flower;
Goldenseal Leaf; Goldenseal root; Marigold; Olive Leaf; Tea Tree;
Ginger; Eucalyptus, Orange Peel and Blossom; Grapefruit Peel and
Blossom; Clove; Nutmeg; Lemon Myrtle, Cinnamon; Rosemary,
Chamomile; Roman Chamomile; Fennel; Geranium; Geranium Rose;
Lemongrass; Vetiver; Kelp; Bitter Orange/Bergamot; Hibiscus Flower;
Frankincense tears; Holy Basil; Celery seed; Paprika; Bilberry
leaf; Pomegranate; Gymnema sylvestre leaf; Fennugreek; Bitter
Melon; Saw Palmetto; Nettle; Red Clover Blossom; Black Cohosh;
Chaste Tree Berries; Dong Quai Root; Coriander; Hop Flowers;
Licorice root; Wild Yam; Thyme Leaf; Oregano; Hyssop; Marjoram;
American Ginseng; Panax Ginseng--red and white; Cruciferous
vegetables; Schizandra; Goji Berry; Tribulus; Velvet Bean;
Cranberry; Almonds; Epimidium; Sigsbeckia orientalis; Shilijit;
Noni Fruit: Grapeseed-skin, -leaf and -stem; Asarum Sieboldii;
Mulberry leaf and root; Kudzu vine; Isatis tinctoria; Scuttelaria
barbara; Scuttelaria Baicalensis; Phellodendron amurense; Lyciium
chinense; Angelica pubescens; Clerodendrum trichotomum; Codonopsis
tangshen; Dioscorea opposita; Cistanche salsa; Polygonum
multiflorum; Caraluma fimbriata; Ashitaba; Moringa leaf; Tart
Cherry; Camu Camu; Salacia oblonga; Lavender; Ajowain Fruit;
Allspice; Arnica; Balm Leaf; Galangal; Cumin; Black Cumin;
Primrose; Evening Primrose; Borage Seed; and Cardamom.
3. A method of preparing and potentiating a food or herb comprising
the steps of: selecting a food or herb or combination thereof and
infusing it, prior to or during fermentation thereof, with at least
one essential oil or extract of the same or a different food or
herb and subjecting the resulting admixture to fermentation; and
drying and powdering the admixture thus fermented.
4. The method according to claim 3 wherein said extract is a
supercritical carbon dioxide extract and wherein said drying is
performed by freeze drying, air drying, spray drying or vacuum
dehydration.
5. The method according to claim 3 wherein said food or herb is
selected from the group consisting of Kidney Bean; Pumpkin Seed;
Fava Bean; Chia Seed; Green Split Pea, Flax Seed; Green Lentil;
Garbanzo Bean; Hemp Seed; Black Bean; Mung Bean; Adzuki Bean;
Sesame Seed; Cranberry Bean; Great Northern Bean; Lima Bean; Navy
Bean; Pinto Bean; Black rice, Ashwaghandha; Atractylodes,
Gynostemma, Cacao nibs; Purple Millet, Black Quinoa, Red Quinoa,
Red Canihua, Cannabis Sativa/Indica flowers or leaves; Spirulina;
Lemon Peel and Blossom; Chili Pepper; Kelp; Alfalfa leaf;
Watercress; Cilantro; Sage; Clary Sage; Cedarwood; Thyme; Parsley;
Broccoli Seed; Mate; green Coffee Beans; Roasted Coffee Beans;
Green Tea; Rhodiola; Siberian Ginseng; Sea Buckthorn Berry; Black
Soy Bean; Olive leaf; Cabbage; Milk Thistle seed; Milk Thistle
leaf; Turmeric; Bupleurum; Artichoke leaf; Dandelion leaf;
Dandelion root; Hibiscus flower; Ginkgo leaf; Bacopa; Periwinkle;
Peppermint; Hawthorn Berry; Cardamon; Garlic; Mung Bean; Astragalus
Root; Echinacea purpurea root; Echinacea augustifolia root;
Echinacea augustifolia leaf; Elder berries; Elder Flower;
Goldenseal Leaf; Goldenseal root; Marigold; Olive Leaf; Tea Tree;
Ginger; Eucalyptus; Orange Peel and Blossom; Grapefruit Peel and
Blossom; Clove; Nutmeg; Lemon Myrtle; Cinnamon; Rosemary;
Chamomile; Roman Chamomile; Fennel; Geranium; Geranium Rose;
Lemongrass; Vetiver; Kelp; Bitter Orange/Bergamot; Hibiscus Flower;
Frankincense tears; Holy Basil; Celery seed; Paprika; Bilberry
leaf; Pomegranate; Gymnema sylvestre leaf; Fennugreek; Bitter
Melon; Saw Palmetto; Nettle; Red Clover Blossom; Black Cohash;
Chaste Tree Berries; Dong Quai Root; Coriander; Hop Flowers;
Licorice root; Wild Yam; Thyme Leaf; Oregano; Hyssop; Marjoram;
American Ginseng; Panax Ginseng--red and white; Cruciferous
vegetables; Schizandra; Goji Berry; Tribulus; Velvet Bean;
Cranberry; Almonds; Epimidium; Sigsbeckia orientalis; Shilijit;
Noni Fruit; Grapeseed-skin, -leaf and -stem; Asarum Sieboldii;
Mulberry leaf and root; Kudzu vine; Isatis tinctoria; Scuttelaria
barbara; Scuttelaria Baicalensis; Phellodendron amurense; Lyciium
chinense; Angelica pubescens; Clerodendrum trichotomum; Codonopsis
tangshen; Dioscorea opposita; Cistanche salsa; Polygonum
multiflorum; Caraluma fimbriata; Ashitaba; Moringa leaf; Tart
Cherry; Camu Camu; Salacia oblonga; Lavender; Ajowain Fruit;
Allspice; Arnica; Balm Leaf; Galangal; Cumin; Black Cumin;
Primrose; Evening Primrose; Borage Seed; and Cardamom and further
wherein said food or herb is preserved in its native form, without
cominution, prior to infusion and during fermentation.
6. A method for stimulating or modulating the endocannabinoid
system by infusing Cannabis whole or minimally divided leaves,
stems, flowers, stalks or roots with at least one essential oil or
extract which is known to stimulate or to modulate the
endocannabinoid system, to create an infused Cannabis material,
drying and powdering said infused Cannabis material to create an
oral dosage form, and administering said oral dosage form to a
patient in whom endocannabinoid stimulation or modulation is
indicated.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This patent application claims priority to, and incorporates
herein by reference, U.S. Provisional Patent Application No.
62/190,039, "Enhanced Herb or Food Product and Method," filed 8
Jul. 2015.
BACKGROUND OF THE INVENTION
[0002] Field of the Invention
[0003] The invention pertains to methods of enhancing and
potentiating herbs or (primarily functional) foods by ecologically
friendly treatments with natural, whole food agents.
[0004] Description of Related Art
[0005] There is no question that up-to-date notions of nutrition
appreciate, and often demand, nutrient-rich substances which were
common among indigenous cultures in the last century and in more
remote areas today. Even the existence of a resource such as the
Handbook of Nutraceuticals and Functional Foods (Robert E. C.
Wildman, ed., CRC Press, Taylor & Francis Group, LLC, Boca
Raton, Fla., 2007) speaks volumes about the demand for dietary
sources that go beyond simple nutrients to health and wellness
enhancers that often seem more like medicaments than foods.
Functional food approaches, such as homemade combinations of
various aromatics that gain a following as "natural antibiotics,"
are no longer peripheral or fad practices but are increasingly
appreciated in many households chiefly because they truly work to
ward off illnesses such as the common cold or flu. Herbs, in
particular, may have been the province of Traditional Chinese
Herbal Medicine in prior decades, but herbal products and remedies
are so common at this writing that they can be purchased either at
the most elite natural foods establishments or at the most basic of
discount retail stores throughout the United States and
elsewhere.
[0006] Particularly as herbal products become more widely
available, challenges involved in manufacture, storage, delivery
and shelf life are critical to a ensure a high quality effective
product. Whole herbs dried and delivered in capsules lack efficacy
as the dosage of active ingredients is simply too low and
absorption potential is inefficient. Heat liable compounds are
susceptible to oxidation if the drying proceeds at too high a
temperature or, conversely, to various sorts of degradation if the
drying process is insufficient. At the same time, extracts of herbs
have presented new and different challenges compared to dried whole
herb products. An extract which concentrates for one compound (say,
an extraction of Turmeric for the compound of curcumin) may be high
in the desired curcumin compound but will have by definition
eliminated other known or not-yet-known desirable compounds or
compositions in the turmeric as a result of the extraction. As an
example, if turmeric contains 3% curcumin, an extract of curcumin
from turmeric will render at least 97% of the turmeric as waste
product when, even intuitively, one can appreciate that there
exists other nutritional value in the remaining 97% of the
turmeric. Common herbal extractions may introduce undesirable
solvents such as hexane which introduces a toxin into both the
product and the environment. Perhaps the most common solvent in
used in liquid herbal extracts is alcohol/ethanol which is not
ideal for certain customers who abstain from any alcohol
consumption. This challenge is much more than one of manufacturing
efficiency: consumers of today routinely demand a "whole food or
whole herb" approach to dietary supplementation and know that, for
example, Vitamin C is best taken with its customarily-accompanying
bioflavanoids, and thus generally understand and demand that
medicaments or functional foods contain multiple active agents
derived from their natural sources and maintained in active mixture
together. Accordingly, a need remains for highly potentiated food
or herbal products for human and animal consumption which avoid
most or all of the problems associated with traditional unprocessed
dried whole herbs and herbal extracts of the prior art.
SUMMARY OF THE INVENTION
[0007] In order to meet this need, the present invention is a
method of preparing and potentiating functional foods and, in
particular, herbs, by subjecting the food or herb to specific
method steps, either a particular four step potentiating process or
an infusion/fermentation potentiating technique. Each of these
methods importantly involves fermenting the herb or food material
as part of the inventive processing. The first of the two
particular processes requires all of the following steps. First,
the food or herb is soaked in a fruit-, vegetable-, seed- or
grain-based naturally acidified liquid, preferably but not limited
to a raw, unpasteurized organic vinegar, for between 3 and 14 day
at 68-90 degrees F., to liberate the minerals contained in the herb
together with a portion of the alcohol soluble fraction of herb or
food (acted upon by the small amount--less than 1%--of alcohol
present in some such liquids). Second, the resulting herbal
material and soaking liquid, still in admixture, is (optionally,
but preferably) steamed at 250 degrees F. for between 4 and 12
hours to soften the substrate and to liberate the water-soluble
phytonutrients without denaturing them, similar to a traditional
herbal decoction. Third, the previously steamed substrate, still
containing the initial soaking liquid, is fermented together with
an added amount of raw, unpasteurized vinegar and starter culture,
"the mother," capable of serving as a fermentation inoculum for
3-14 days at a temperature of 68-90 degrees F., preferably at about
78 degrees F. Finally, the fermented materials including all the
solids and liquids are dried at low temperature, raising the
temperature of the substrate to a maximum of 118 degrees F.,
whether internal, surface temperature or liquid temperature, by
using one of the following methods: freeze drying, air drying,
spray drying or vacuum dehydration. In the second method, the food
or herb may be fermented and, either prior to or during
fermentation, one or more essential oils or supercritical CO.sub.2
oils or extracts are infused into the native food or herb, so that
the fermentation acts on the native material and the infused
essential oil(s) or extracts(s) all together, prior to careful
drying, powdering and inclusion in an oral nutraceutical dosage
form. The single or combination of food and/or herb that results
from either of the above treatment methods is a nutritionally
enhanced substrate which has the benefit of an additional intrinsic
presence of acid-loving bacteria such as without limitation
Acetobacter as well as desirable naturally created organic acid
constituents such as malic acid, acetic acid, gluconic acid and
succinic acid. The resulting product also constitutes the best of
both a whole, dried herb or food and an extracted herb or food,
without being (or experiencing the detriments) of either a
traditionally dried whole herb or an extract per the prior art.
DETAILED DESCRIPTION OF THE INVENTION
[0008] In order to achieve the above-described results of the
disclosed inventive method, some additional explanation and
disclosure is illustrative.
[0009] Both methods of the present invention are effective to
potentiate a wide variety of functional foods and herbs and the
potential nutritional or functional substrates are really without
limit (presuming they are otherwise wholesome and potable, etc.).
Having said that, certain botanicals are particularly well suited
to the practice of the invention and these include, without
limitation, Kidney Bean; Pumpkin Seed; Fava Bean; Chia Seed; Green
Split Pea; Flax Seed; Green Lentil; Garbanzo Bean; Hemp Seed; Black
Bean; Mung Bean; Adzuki Bean; Sesame Seed; Cranberry Bean; Great
Northern Bean; Lima Bean; Navy Bean; Pinto Bean; Black rice;
Ashwaghandha; Atractylodes, Gynostemma, Cacao; Purple Millet, Black
Quinoa, Red Quinoa, Red Canihua, Cannabis Sativa/Indica flowers or
leaves; Spirulina; Lemon Peel; Anise; Star Anise; Chili Pepper;
Kelp; Alfalfa leaf; Watercress; Cilantro; Sage; Seabuckthorn;
Thyme; Parsley; Broccoli Seed; Mate; green Coffee Beans; Roasted
Coffee Beans; Green Tea; Rhodiola; Siberian Ginseng; Sea Buckthorn
Berry; Black Soy Bean; Olive leaf; Cabbage; Milk Thistle seed; Milk
Thistle leaf; Turmeric; Bupleurum; Artichoke leaf; Dandelion leaf;
Dandelion root; Hibiscus flower; Vanilla Seed; Ginkgo leaf; Bacopa;
Periwinkle; Peppermint; Hawthorn Berry; Cardamon; Garlic; Mung
Bean; Astragalus Root; Echinacea purpurea root; Echinacea
augustifolia root; Echinacea augustifolia leaf; Elder berries;
Elder Flower; Goldenseal Leaf; Goldenseal root; Olive Leaf; Ginger;
Carrot; Orange Peel and Blossom; Grapefruit Peel and Blossom,
Ajowain Fruit; Allspice, Clove; Cinammon; Fennel; Kelp; Bitter
Orange/Bergamot; Hibiscus Flower; Frankincense tears; Holy Basil;
Arnica; Celery seed; Balm leaf; Bilberry leaf; Gymnema sylvestre
leaf; Fenugreek; Galangal; Bitter Melon; Cumin; Black Cumin,
Primrose; Evening Primrose; Borage Seed, Cardamom; Saw Palmetto;
Nettle; Red Clover Blossom; Black Cohosh; Chaste Tree Berries; Dong
Quai Root; Hop Flowers; Licorice root; Wild Yam; Thyme Leaf;
Oregano; Hyssop; Marjoram; American Ginseng; Panax Ginseng--red and
white; Cruciferous vegetables; Schizandra; Goji Berry; Tribulus;
Velvet Bean; Cranberry; Almonds; Epimidium; Sigsbeckia orientalis;
Shilijit (note this is a mineral, not an herb); Noni Fruit:
Grapeseed-skin, -leaf and -stem; Asarum Sieboldii; Mulberry leaf
and root; Kudzu vine; Isatis tinctoria; Scuttelaria barbara;
Scuttelaria Baicalensis; Phellodendron amurense; Lyciium chinense;
Angelica pubescens; Clerodendrum trichotomum; Codonopsis tangshen;
Dioscorea opposita; Cistanche salsa; Polygonum multiflorum;
Caraluma fimbriata; Ashitaba; Moringa leaf; Tart Cherry; Camu Camu;
Salacia oblonga; Lavender; Clary Sage; Cedarwood; Marigold; Tea
Tree; Eucalyptus; Nutmeg; Lemon Myrtle; Rosemary; Chamomile; Roman
Chamomile; Geranium; Geranium Rose; Lemongrass; Vetiver; Paprika;
Pomegranate and Coriander.
[0010] In the above-mentioned four step process of the invention, a
substance selected from the previous paragraph--or another
functional food or herbal material--is first subjected to a liquid
acidic potentiation within the following limits. The potentiation
liquid should be a fruit-, vegetable-, seed-, or grain-derived
acidic medium, preferably vinegar, having an acid content of
between 3-15 percent by weight, preferably 4-8 percent by weight of
water. By "vinegar" is meant an acetic acid solution in a
substantially water base. Other acidic liquids are acceptable for
this step and can include, without limitation, liquids rich in
citric acid, malic acid, gluconic acid and succinic acid such as
lemon juice. The amount of liquid solution to use is not critical,
but enough liquid should be used to cover completely the food or
botanical to be potentiated. A 3-14 day soaking should then be
allowed to proceed, preferably with little or no stirring, shaking
or disturbance of the material in the liquid, under room
temperature conditions as described above. After the 3-14 days, the
substrate (material plus liquid) is steamed at 250 degrees F. for
4-12 hours. By "steamed at 250 degrees F." is meant a steaming
protocol wherein the substrate's fermentation vessel is surrounded
by steam creating an "herbal decoction" within the substrate
including soaking liquid wherein the steam itself raises the
internal temperature of the substrate above boiling, i.e. 212-250
degrees F. Although the steaming step is optional, the preferred
embodiment of the invention includes the steaming protocol. As a
third step, the previously treated and optionally steamed substrate
(with all its initial soaking and steaming liquids still intact) is
inoculated with a new solution containing raw, unpasteurized
vinegar having an acid content between about 4 and 8 percent
containing the live fermenting culture "mother". This raw,
unpasteurized vinegar should be of a type suitable to use as a
fermentation inoculum containing Acetobacter or other popular or
conventional food fermentation bacteria--therefore, in this step,
vinegar specifically should be used and not some other form of acid
rich food. Fermentation should be allowed to proceed at a
temperature between 68 and 90 degrees F., preferably at about 78
degrees F.
[0011] After the above three steps are complete, the resulting
food, herb or combination thereof is gently dried. Low temperature
drying techniques can be selected from among one or of freeze
drying, vacuum dehydration, air drying or spray drying. The maximum
temperature that the drained food or herb should be allowed to
attain is 118 degrees F.; preferably, drying proceeds at
temperatures of 105-110 degrees F.
[0012] The second method of the invention has some similarities to
the above first-describe four step process, but with a different
emphasis and outcome. A food or herb selected from the list above
(or another one, without limitation) is fermented, using a
fermenting agent. For the purpose of this second fermentation
method, the microbial agent need not be a bacterium but can be any
of among bacteria, yeasts, molds, algae, animal cells, or plant
cells as long as each is edible and safe and each is suitable to
fermentation of a product intended for ingestion or other
administration. Of these agents, bacteria and fungi (including
yeasts) are preferred. Either before or during the fermentation,
the same or a different essential oil (or supercritical CO.sub.2
extract) as is present in the food or herb innately is infused into
the food or herb (or a multiple of essential oils or extracts) so
that the fermentation acts both on the native constituents of the
food or herb and also on the infused added one or more essential
oils or extracts. So, for example, peppermint leaf can be infused
with peppermint essential oil prior to fermentation; cannabis herb
starting material can be infused with cannabidiol extract prior to
fermentation, lavender leaves can be infused with lavender
essential oil prior to fermentation, and so forth. Alternatively,
orange peel (by way of nonlimited example) can be infused with
Curcumin extract, Cannabis sativa leaves can be infused with
Lavender essential oil, and so on, but the inventive key here is
that the starting food or herb is infused with at least one
additional essential oil or extract of another food or herb, prior
to or during fermentation.
[0013] The second method of this patent application may literally
be practiced with any starting food or herb and any infused oil or
extract, as discussed above. By way of example, and without
limitation, the essential oils or extracts could be any of the
essential oils or extracts available from commercial sources
commonly available in the marketplace. A typical list of essential
oils or extracts available from such a source could include,
without any limitation, Allspice, Amyris, Angelica Root,
Arborvitae, Basil, Bergamot, Birch, Black Pepper, Blood Orange,
Blue Tansy, Buddha Wood, Cajeput, Camphor, Cananga, Caraway,
Cardamom, Carrot Seed, Cassia, Cedarwood Atlas, Cedarwood
Himalayan, Celery Seed, Chamomile German, Chamomile Roman,
Cilantro, Cinnamon Bark, Cinnamon Leaf, Cistus, Citronella, Clary
Sage, Clementine, Clove, Coca, Coffee, Cognac, Copaiba, Coriander,
Cumin, Cypress, Cypriol, Dayana, Dill Weed, Elemi, Eucalyptus
Globulus, Eucalyptus Radiata, Fennel, Fir Balsam, Fir Needle,
Frankincense Carterij, Frankincense Serrata, Galbanum, Geranium,
Ginger, Goldenrod, Grapefruit, Helichrysum Italicum, Helichrysum
Splendidum, Hyssop, Jasmine, Juniper Berry, Key Lime, Laurel Leaf,
Lavender, Ledum, Lemon, Lemongrass, Lime, Litsea, Mandarin,
Melissa, Mountain Savory, Muhuhu, Myrhh, Myrtle, Neroli, Nerolina,
Niaouli, Nutmeg, Opoponax, Oregano, Palmarosa, Palo Santo, Parsley,
Patchouli, Peppermint, Peru Balsam, Petitgrain, Pine, Plai,
Ravensara, Ravintsara, Rose Bulgarian, Absolute, Rose Geranium,
Rose Moroccan Absolute, Rosemary Moroccan, Rosemary Spanish,
Rosewood, Sage, Sandalwood Australian, Sandalwood East Indian,
Spearmint, Spikenard, Spruce, Sweet Marjoram, Sweet Orange,
Tagetes, Tangerine, Tarragon, Tea Tree, Thyme, Turmeric, Valerian,
Vanilla, Verbena, Vetiver, White Fir, Wild Orange, Wintergreen,
Yarrow and Ylang Ylang.
[0014] Typically, the fermentations of this second inventive method
are not conducted with any heating or steaming, because the low
(ambient or slightly elevated) temperature fermentation and
concomitant low temperature drying maximizes the preservation of
biologically active compounds, acids and enzymes both in the
fermentation mixture and in the carefully dried and gently powdered
end product.
[0015] Without being limited by the following list, suitable
fermentation agents (microorganisms) can be selected from the group
consisting of Acetobacter, Arthrobacter, Aspergillus, Bacillus,
Bifidobacterium, Brachybacterium, Brevibacterium, Candida,
Carnobacterium, Corynebacterium, Cyberlindnera, Debaryomyces,
Enterococcus, Gluconacetobacter, Lactobacillus, Leuconostoc,
Microbacterium, Pediococcus, Penicillium, Pichia,
Propionibacterium, Saccharomyces, Staphylococcus, Streptococcus,
Tetragenococcus, Verticillium, Weissella, Yarrowia, Zygotorulaspora
and Zymomonas. Any microorganism known now or hereafter developed
is suitable for use in the present invention.
[0016] Quantities for use in practicing the second method of this
invention can vary, but as a general rule the added essential oil
or extract is infused into the food or herbal starting material so
that it will constitute about 0.05-5% of the dry weight of the
resulting blend in its final, comminuted or powdered form. So, for
example, 100 g. of fresh peppermint leaves may be, for example,
infused with 2 g of peppermint essential oil before or during the
fermentation of the peppermint leaves with at least one
microorganism, under standard culinary fermentation conditions, as
a way of practicing the second method of the present invention.
Similarly, 100 g of fresh Cannibis sativa can be infused with about
1 g of cannabidiol before or during fermentation of the Cannabis
leaves (or flowers, stems, stalks or roots). The inventor believes
that part of the beneficial result of the second method disclosed
herein, specifically in the manufacturer of highly active
nutraceutical compositions, involves the broadest possible
fermentation spectrum of biologically active compounds, as the
fermentation acts on both the native food or herbal material and
the infused material, and the chemical results of fermentation are
slightly-to-significantly different for these two fermentation
substrates. In particular, infusing the infusing oil or extract
into the "whole" herb or food is preferred for this very
reason--the widest possible panoply of resulting active agents,
resulting from the fermentation, will occur if the largely or
completely intact leaf, seed, bean, etc. is infused with the
infusing agent prior to or during fermentation. (In other words,
the second process of the invention is quite far away,
conceptually, from known culinary methods for making tofu or yogurt
products.) For both methods of the invention, fermentation
conditions are those known in the art--as to temperature, humidity,
length, etc. Also for both methods, drying and powdering should be
at low temperature, and using gentle mechanics and pressures.
Therefore, if fermentations proceed at between 68 and 90 degrees
F., preferably 78 degrees F., then subsequent drying and powdering
should occur at no higher than 118 degrees F., and preferably no
higher than about 105-110 degrees F. Powdering of dried material
should take place gently, which is to say without any more than
trivial heat of friction as a result of the powdering method
chosen. Heat-avoiding powdering techniques for foodstuffs and
nutraceuticals containing active enzymes and biological compounds
are known in the art and include freeze drying, air drying, spray
drying, and vacuum dehydration.
[0017] Notwithstanding all of the above, a particular embodiment of
the invention pertains to infused Cannabis leaves or plant parts
(whole leaves, flowers, stems, stalks or roots, or minimally
divided leaves, flowers, stems, stalks or roots, that is, not dried
or cominuted) that are infused with one or more essential oils or
extracts known to stimulate the Endocannabinoid System (ECS) of the
human body upon oral administration. The combined Cannabis leaves,
flowers, stems, stalks or roots and the added one or more essential
oils or extracts may be fermented, or may be dried and formulated
into an oral dosage form without fermentation during or after
combination. Not all essential oils or extracts stimulate the ECS,
but for those that do, the infusion with Cannabis whole (mostly
whole) leaves, flowers, stems, stalks or roots, prior to
dehydration and powdering give new and unexpected results compared
to administration of either the dried and powdered Cannabis leaves,
flowers, stems, stalks or roots by themselves, orally, or the
essential oil(s) or extract(s), orally, one without the other. It
is believed that the infusion of the one or more essential oils or
extracts into the Cannabis native leaf, flower, stem, stalk or root
material gives rise to a panel of constituents which stimulate the
ECS in a synergistic way, compared to the narrower availability of
multiple ECS stimulating agents in either the leaves (or stalks,
roots, flowers or stems) or the additives alone. The essential oils
(pressed or distilled) or extracts, including carbon dioxide
extracts, that are suitable for this embodiment of the invention
and for combination with Cannabis are selected from the group
consisting of Artemesia, Camellia, Cannabis, Catha, Desmodium,
Echinacea, Glycine, Helichrysum, Heliopsis, Laminaria, Lepidium,
Lyngbya, Morinda, Pinus, Piper, Pistacia, Protium, Radula,
Rhodiola, Ruta, Salvia, Syzygium, Trifolium, and Turmeric
(Curcurmin). In addition to the believed synergistic effect of oral
administration of combined Cannabis and an essential oil or extract
from the list above, there are also modulating effects of
co-administration including, but not limited to, reduction of
unwanted side effects from, for example, the tetrahydrocannabinol
(THC) and even the cannabidiol (CDB) constituents of either the
Cannabis or the oil or extract, in that the combined active
agent(s) amplify the good effects and reduce the unwanted side
effects. So, for example, when curcurmin (turmeric) essential oil
or extract is added to Cannabis and the resulting combination is
carefully dried and powdered for oral administration, the curcurmin
modulates the unwanted psychoactive effects of the THC--when the
oral dosage form is administered for pain relief--without reducing
the pain relieving action of either the THC or the CBD. Although
fermentation of the combination does amplify even further the
myriad of active agents present in the combination of Cannabis with
at least one of the above listed essential oils or extracts, in the
particular case of Cannabis described in this paragraph,
fermentation is optional. As with the other embodiments of the
present invention that include an infused oil or extract, an amount
of oil or extract should be used to comprise about 0.5-5% by weight
of the final weight of the dried and powdered product.
[0018] Although the invention has been described in connection with
particulars, above, and enumerated constituents and method
parameters, the invention is only to be limited insofar as is set
forth in the accompanying claims.
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