Fruit-based paper for burning and method of making the same

Abstract

A fruit-based paper for burning may include a mixture of one or more fruits, a paper, and water. The ratio of paper and water to fruit is based on the type of fruit used in the mixture. The fruit-based paper is intended to burn and remain burning for a period of time not less than fifteen minutes at atmospheric conditions. A method of producing the fruit-based paper may include pureeing the fruit to mix with the water and paper or providing a puree of fruit to mix with the water and paper. The mixture preferably contains no additives and / or preservatives.

Description

Fruit-Based Paper for Burning and Method of Making the SameCROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application is an international application claiming the benefit of and priority to U.S. Provisional Patent Application No. 63 / 653,658, filed May 30, 2024, the disclosure of which is herein incorporated by reference in its entirety.STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

[0002] Not applicable.TECHNICAL FIELD OF THE DISCLOSURE

[0003] The present disclosure relates, in general, to a fruit-based paper for burning, for example, with a smoking material, and methods of preparing and using same.BACKGROUND

[0004] Many cigarette smokers prefer to use their own tobacco product as opposed to purchasing cigarettes that are already constructed and filled with tobacco or other inhalable materials. These enjoyers of fine, custom products prefer to start with an empty shell, which they prefer to purchase and then fill with their own custom tobacco filler material or other smokable material after the shell has been removed from its package.

[0005] Research has been carried out on technologies for adding a flavor to cigarettes. For example, one method includes preparing an aerosol composition including an artificial flavor, and spraying the composition onto a portion of the cigarette

[0006] In a related art, a flavoring compound is dissolved into a solvent, such as ethanol, propylene glycol, and a medium chain fatty acid triglyceride, where the solution is added to a cigarette composition, there are disadvantages in that the retention and persistence of the flavoring component in the cigarette are poor, the flavor is not expressed well when a user smokes the cigarette, and the tobacco taste and flavor expression are not consistent.

[0007] In recent years, technologies for applying solid flavoring agents such as granules, sheets, and capsules to cigarettes have been introduced. However, there is a disadvantagein that applying solid flavoring agents are more complicated than applying liquid flavoring agents. For example, a separate adding device is required to apply solid flavoring agents to cigarettes, and it is difficult to evenly add the solid flavoring agents.SUMMARY

[0008] Embodiments disclosed herein are directed toward a Fruit-Based Paper (hereinafter “FbP”). The present fruit-based paper may be produced by forming a mixture of paper, fruit, and water. The resultant mixture is cast into molds, dried, and then humidified to a predetermined moisture level to form an FbP sheet. The FbP sheet is then cut into individual fruit based papers that are then packaged. The resultant FbP burns uniformly with a user’s smoking material, at a consistent burn rate.

[0009] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, a one or more fruits, a food-grade paper safe for human consumption, and water, wherein the one or more fruits is a fruit puree comprising one or more natural fruits or fruit matter.

[0010] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption, and water, wherein the puree is an aseptic fruit puree.

[0011] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption paper, and water, wherein the food-grade paper safe for human consumption comprises a wood pulp paper.

[0012] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption paper, and water, wherein the paper and the water are mixed together to form a paper premixture.

[0013] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption paper, and water, wherein the paper premixture and the fruit puree are mixed together to form a fruit paper mixture.

[0014] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for humanconsumption paper, and water, wherein the ratio (vol. / vol.) of the paper premixture to the fruit puree is from about 1 :1 to about 3:1 ; is from about 1.25:1 to about 2.25:1 ; is about from 1.5:1 to about 2.5:1 ; is from about 1 .75: 1 to about 2.75: 1 ; is about 2:1 ; or is 2: 1 .

[0015] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption paper, and water, wherein the fruit based paper is free from artificial preservatives, artificial flavors, artificial flavor enhancers, artificial coloring agents, artificial sweeteners, pesticides, and added sugars.

[0016] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption paper, and water, wherein the fruit based paper is free from any thickeners. Such thickeners may include, for example, starch, pectin, gelatin, alginate, gums, and cellulose derivatives.

[0017] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption paper, and water, wherein the fruit based paper is free from additives including sodium bisulfite, metabisulphite, potassium metabisulphite, sorbic acid, sucrose, and glucose syrup.

[0018] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption paper, and water, wherein the paper and the water are mixed together to form a premixture.

[0019] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, a food-grade paper safe for human consumption, and water.

[0020] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, wherein the one or more fruits is a fleshy fruit.

[0021] The present disclosure is directed to a fruit based paper comprising, or consisting of, or consisting essentially of, one or more fruits, wherein each of the one or more fruits has a Brix number of from 4 to 18.

[0022] The present disclosure is directed to a fruit-based paper that is free from artificial flavors, artificial flavor enhancers, artificial coloring agents, artificial preservatives, artificial sweetening agents, thickeners, added sugars, and is free from pesticides. Freedom from these artificial elements is limited to any such element originating from fruit, fruit flavoring or food coloring being added to the mixture. Accordingly, it is possible that the present food grade paper safe for human consumption, may contain artificial flavors, artificial flavor enhancers, artificial color, and / or artificial preservatives are present in paper at least in small amounts (less than 1 %).

[0023] The one or more fruits are present in the fruit based paper, in an amount of from about 65 wt% to about 90 wt%, of from about 65 wt% to about 85 wt%, of from about 65 wt% to about 80 wt%, of from about 70 wt% to about 90 wt%, of from about 75 wt% to about 85 wt%, of from about 72 wt% to about 85 wt%, of from about 73 wt% to about 83 wt%, and of from about 74 wt% to about 82 wt%.

[0024] The one or more food grade papers safe for human consumption, are present in the fruit based paper in an amount of from about 10 wt% to about 35 wt%, of from about 12 wt% to about 33 wt%, of from about 14 wt% to about 30 wt%, of from about 16 wt% to about 28 wt%, of from about 18 wt% to about 26 wt%, about 18 wt%, about 19 wt%, about 20 wt%, about 21 wt%, about 22 wt%, about 23 wt%, about 24 wt%, about 25 wt%, and about 26 wt%.

[0025] The water content of the described fruit based paper, is from about 5% to about 15%, from about 6% to about 14%, from about 6% to about 14%, from about 7% to about 13%, from about 8% to about 12%, about 8%, about 9%, about 10%, about 11 %, and about 12%.

[0026] The presently described subject matter is directed to a method for producing a fruit based paper comprising, or consisting of, or consisting essentially of, providing a fruit puree comprising one or more fruits; mixing one or more food grade papers safe for human consumption, with water, to produce a paper mix; mixing the paper mix with the fruit puree to form a fruit-paper mixture; casting the fruit-paper mixture into one or more molds; dehydrating the caste fruit-paper mixture to form a dehydrated fruit based paper sheet; and rehydrating the dehydrated fruit based paper sheet to form a rehydrated fruit based paper sheet. The rehydrated fruit based paper sheet can be cut into individual fruit based papers.The individual fruit based papers can be packaged. The packaging is impervious to air and is resealable.

[0027] The described method for producing a fruit based paper, wherein dehydrating is performed at a temperature of from 145°F to 165°F for a period of time of from about 11 to 13 hours.

[0028] The described method for producing a fruit based paper, wherein dehydrating is performed at a temperature of from 145°F to 165°F for a period of time sufficient to achieve a water content of from 5% to 8%, to form a dehydrated paper sheet.

[0029] The presently described subject matter is directed to a method for producing a fruit based paper comprising, or consisting of, or consisting essentially of, providing a fruit puree comprising one or more fruits; mixing one or more food grade papers safe for human consumption, with water, to produce a paper mix; mixing the paper mix with the fruit puree to form a fruit-paper mixture; casting the fruit-paper mixture into one or more molds; dehydrating the caste fruit-paper mixture at a temperature of from 145°F to 165°F for a period of time of from about 11 to 13 hours, to form a dehydrated fruit based paper sheet; rehydrating the dehydrated fruit based paper sheet in an atmosphere having a humidity of from 35% to 45%, at a temperature of from 70 to 75° F, for a period of time of from about 10 to about 14 hours, to form a rehydrated fruit based paper sheet having a moisture content of from about 8% to about 12%; cutting the rehydrated fruit paper sheet into individual fruit based papers; and packaging the individual fruit based papers.

[0030] The presently described subject matter is directed to a method for producing a fruit based paper comprising, or consisting of, or consisting essentially of, preparing a fruit puree from one or more whole fruits, comprising crushing the one or more fruits; removing gross particles, from the crushed fruit; and blending the resultant crushed fruit until a smooth, uniform, homogeneous mixture is obtained, to produce the fruit puree; mixing one or more food grade papers safe for human consumption with water to produce a paper premix; mixing the paper mix with the fruit puree to form a fruit-paper mixture; casting the fruit-paper mixture into one or more molds; dehydrating the caste fruit-paper mixture to form a dehydrated fruit based paper sheet; and rehydrating the dehydrated fruit based paper sheet to form a rehydrated fruit based paper sheet. The rehydrated fruit paper sheet can then be cut into individual fruit based papers. The individual fruit based papers can be packaged, for example, in packaging that is impervious to air, and is resealable.

[0031] The presently described subject matter is directed to a method for producing a fruit based paper, wherein the fruit puree is pasteurized and or sterilized prior to mixing with the paper premix.

[0032] The presently described subject matter is directed to a method for producing a fruit based paper, wherein the fruit puree is pasteurized and or sterilized.

[0033] The presently described subject matter is directed to a method for producing a fruit based paper comprising, or consisting of, or consisting essentially of, preparing a fruit puree from one or more whole fruits, comprising crushing the one or more fruits; removing gross particles, from the crushed fruit; and blending the resultant crushed fruit until a smooth, uniform, homogeneous mixture is obtained, to produce the fruit puree; mixing one or more food grade papers safe for human consumption with water to produce a paper mix; mixing the paper mix with the fruit puree to form a fruit-paper mixture; casting the fruit-paper mixture into one or more molds; dehydrating the caste fruit-paper mixture at a temperature of from 145°F to 165°F for a period of time of from about 11 to 13 hours, to form a dehydrated fruit based paper sheet; and rehydrating the dehydrated fruit based paper sheet in an atmosphere having a humidity of from 35% to 45%, at a temperature of from 70 to 75° F, for a period of time of from about 10 to about 14 hours, to form a rehydrated fruit based paper sheet. The rehydrated fruit paper sheet can then be cut into individual fruit based papers. The individual fruit based papers can be packaged, for example, in packaging that is impervious to air, and is resealable. The dehydrated fruit based paper sheet is dehydrated to a moisture content of about 5% to 8%. The moisture content of the rehydrated fruit based paper sheet is from about 8% to about 12%

[0034] Fruit Purees as used herein generally comprise a high level of pulp and other insoluble components, and are viscous in nature. Fruit Purees can be produced by methods including, but not limited to, crushing the whole fruit and removing gross particles such as seeds, large pieces of peel, etc.

[0035] Dehydrating the caste fruit-paper mixture can be carried out at a temperature of from 145°F to 165°F for a period of time of from about 11 to about 13 hours, for about 11 hours, for about 12 hours, for about 12 hours, for 11 hours, for 12 hours, for 13 hours. Dehydrating can be carried out at a temperature of about 145°F for about 12 hours.

[0036] Embodiments of the presently described subject matter may be directed to a method for producing a fruit based paper comprising, or consisting of, or consistingessentially of, mixing one or more food grade papers safe for human consumption, with water to provide a paper mixture; providing an aseptic fruit puree comprising one or more fruits; mixing the paper mixture with the aseptic fruit puree, to form a fruit-paper mixture; casting the fruit-paper mixture into one or more molds; dehydrating the caste fruit-paper mixture at a temperature of from 140°F to 165°F for a period of time of from about 11 hours to 13 hours, to form a dehydrated fruit based paper sheet; rehydrating the dehydrated fruit based paper sheet in an atmosphere having a humidity of from 35% to 45%, at a temperature of from 70 to 75° F, for a period of about 10 to 14 hours, to form a rehydrated fruit based paper sheet having a moisture content of from 8% to less than 12%; cutting the rehydrated fruit based paper sheets into individual fruit based papers; and packaging the fruit based papers in packaging that is impervious to air and is resealable.

[0037] Some embodiments of the presently described subject matter may be directed to a method of producing a fruit based paper, wherein the step of humidifying is carried out at a humidity of from 35% to 45%.

[0038] According to some embodiments, the present food grade papers safe for human consumption, are free from any toxins, additives, artificial flavors, artificial colors, preservatives, and artificial sweeteners.

[0039] Some embodiments of the presently described subject matter may be directed to a method of producing a fruit based paper, wherein humidity is determined based on the fruit or fruits comprising the fruit based paper. The ratio of paper to water may be determined based on the type of fruit, or the particular fruit or fruits, used in the mixture.

[0040] Some embodiments of the presently described subject matter may be directed to a fruit based paper that burns uniformly with a user’s smoking material at a consistent bum rate.

[0041] Some embodiments of the presently described subject matter are directed to a fruit based paper or a method for producing a fruit based paper. The one or more fruits may be selected from the group consisting of Mango, Blackberry, Strawberry, Raspberry, Banana, and Pumpkin. The fruit may comprise one or more fruits, including one or more fleshy fruits. Fleshy fruits may include one or more of bananas, blueberries, grapes, raspberries, citrus fruits, watermelons, pumpkins, honeydew melon, sunberry; stone fruits such as peaches, nectarines, plums, cherries, apricots, and lychee; apples, pears, quince, chokeberry, juneberry, haw, medlar, rowan; strawberries, blackberries, boysenberry, cloudberry,wineberry, loganberry, pineapple, figs, mulberries, pomegranate, dates, goumi, cornelian cherry, jujube, kiwi fruit, jackfruit, kumquat, loquat, persimmon, longan, guava, passionfruit, akee, camu camu, breadfruit, carambola, chempedak, durian, custard apple, guarana, mango, mamoncillo, mangosteen, papaya, rambutan, rose apple, and rhubarb. The one or more fruits may each have a Brix number of from 6 to 17.

[0042] Embodiments of the presently described subject matter are directed to a fruit based paper, comprising one or more fruits, water, and food grade paper. The fruit may comprise at least 15 wt% of the fruit based paper product. One or more fruits may be present in the final fruit based paper product in an amount of from 15 wt% to 25 wt%, 15 wt% to 35 wt%, 15wt% to 40 wt%, 15wt% to 45 wt%, or 15 wt% to 50 wt%. One or more fruits may be present in the final fruit based paper product in an amount of from 19 wt% to 20 wt%, 18 wt% to 20 wt%, 17wt% to 20 wt%, 16wt% to 20 wt%. One or more fruits may be present in the final fruit based paper product in an amount of from 16 wt% to 17 wt%, 16 wt% to 18 wt%, 16wt% to 19 wt%, 16wt% to 20 wt%, 17 wt% to 18 wt%,17 wt% to 19 wt%, or17 wt% to 20 wt%.

[0043] Embodiments of the presently described subject matter are directed to a method of making a fruit based paper, comprising preparing a puree of one or more fruits to produce a fruit puree; preparing a homogenous mixture of food grade paper safe for human consumption, water, and the fruit puree; casting the mixture into one or more molds; dehydrating the mixture at a temperature of from 145°F to 165°C for a period of time of from 11 to 13 hours, to form a dehydrated fruit based paper having a moisture content of from 5 to 8%.

[0044] Embodiments of the presently described subject matter are directed to a composition comprising, consisting essentially of, or consisting of, one or more fruits, food grade paper, and water. The fruit may comprise one or more fruits, including one or more fleshy fruits, the fleshy fruits including one or more of bananas, blueberries, grapes, raspberries, citrus fruits, watermelons, pumpkins, honeydew melon, sunberry; stone fruits such as peaches, nectarines, plums, cherries, apricots, and lychee; apples, pears, quince, chokeberry, juneberry, haw, medlar, rowan; strawberries, blackberries, boysenberry, cloudberry, wineberry, loganberry, pineapple, figs, mulberries, pomegranate, dates, goumi, cornelian cherry, jujube, kiwi fruit, jackfruit, kumquat, loquat, persimmon, longan, guava,passionfruit, akee, camu camu, breadfruit, carambola, chempedak, durian, custard apple, guarana, mango, mamoncillo, mangosteen, papaya, rambutan, rose apple, and rhubarb.DEFINITIONS

[0045] Artificial Flavor. As used herein, the term “artificial flavor” refers to any substance, the function of which is to impart flavor, which is not derived from a spice, fruit’ or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof, i.e. , chemicals that were not originally sourced from nature. Aliphatic acyclic and acyclic alcohols, aldehydes, ketones, carboxylic acids and related esters, lactones, ketals, and acetals comprise more than 700 of the 1 ,323 chemically defined flavoring substances in the United States. Additional structural categories include aromatic, heteroaromatic, and heterocyclic substances with characteristic organoleptic properties. Artificial Flavors are known to cause adverse reactions including Allergic reactions, Chest pain, DNA damage, Fatigue, Headaches, Depression of the nervous system, brain damage, seizures, nausea, and dizziness.

[0046] Artificial Flavor Enhancer. As used herein, the term “artificial flavor enhancer” refers to a chemical food additive to enhance or mimic specific flavors, and are derived, e.g., from a combination of aromatic compounds, and are not derived from natural sources. See definition of “Artificial Flavor.”

[0047] Artificial Preservative. As used herein, the term “Artificial Preservative” refers to chemical additives that slow down or restrict food deterioration caused by microorganisms and oxidation reactions, and are not derived from natural sources. Such artificial preservatives include Sodium Nitrite and Sodium Nitrate, Sodium Benzoate, BHA and BHT, Propyl Gallate, Sulfur Dioxide, High Fructose Corn Syrup.

[0048] Aseptic. As used herein, the term “aseptic” refers to a fruit puree that is free from living microorganisms and bacterial endospores that can cause disease.

[0049] The presently described Fruit Purees containing fruit ingredients may be aseptic, may be pasteurized, or may be sterilized prior to use in the present Fruit-based paper, to remove harmful pathogens, for example via pasteurization, or to eliminate all microorganisms including bacterial endospores. Pasteurization or other sterilization techniques may be used to kill harmful microorganisms in food and beverages, irrespective of any pre-treatment givento the fruit ingredient, before its incorporation into the final product. Pasteurization is a technique that involves heating liquids to high temperatures for short periods to kill harmful microbes without changing the product’s taste or nutritional value.

[0050] Aseptic Technique. As used herein, the term “Aseptic Technique” refers to practices that are designed to avoid the introduction and transfer of germs and contaminants during the production of the present “fruit based paper.”

[0051] Brix Number (°Bx). As used herein, the term “Brix Number” (expressed as (°Bx)) is a measure of the dissolved solids in a liquid, based on its specific gravity, and is used to measure dissolved sugar content of a solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. Degrees Brix or °Brix (Brix) is a measure of the total soluble solids (TSS) present in the fruit. TSS is mainly made up of sugars, but also includes other compounds. The total soluble solids are made up of Sugars, which can be monosaccharides, disaccharides, or oligosaccharides, including, but not limited to sucrose and fructose; organic acids, including, but not limited to, citric, malic, and tartaric acids; soluble amino acids, but not proteins as they are not soluble; and no miscellaneous compounds, including for example, fat, minerals, alcohol, and flavonoids (Vitamin C and Vitamin A), etc. Sugar content is maximum and can be around 80%, and the portion of other solids is little.

[0052] Brix is understood as a measure of sugar or sweetness of fruits or fruit juices. Brix does not differentiate between the different sugars but indicates the total content of all sugars. The °Brix, measured at 200°C, is said to be the amount of total sugar in fruit. Thus, 50 Brix means the fruit is 50% of sugar. Brix can be measured using a refractometer that leverages light diffracting differently in a liquid based on its density.

[0053] Brix numbers (average), specific gravity (average), and titratable activity “TA” (average), of some fruits are set forth below:

[0054] TABLE I: BRIX NUMBERS OF COMMON FRUITS

[0055] Dehydration. As used herein, the term “Dehydration” refers to a step in the presently claimed method of preparing the claimed fruit-based paper, where water is removed from the fruit-paper mixture after being caste into a rubber mold, by dehydrating the caste mixture in the mold at a temperature of from 145°F to 160°F for a period of time sufficient to reduce the moisture content in the mixture to 5% to 8%. Dehydration may be carried out at for a period of time of from about 8 hours to about 12 hours, from about 10 hours to about 14 hours, from about 14 hours to about 20 hours, from about 20 hours to about 30 hours, for about 30 hours to about 50 hours, for about 50 hours to about 70 hours, or from about 24 hours to about 72 hours. Dehydration may be carried out until the fruit based paper has been dehydrated to from 5% to 8% water content. The terms “Dehydration” and “Dried” as used herein, are interchangeable.

[0056] Food Grade. As used herein, the term “Food Grade” refers to materials, including for example, paper, that are Food Grade Papers that are safe for human consumption.

[0057] Fruit. As used herein, the term “fruit” refers to the seed-associated fleshy structures (or produce) of plants that typically are sweet (or sour) and edible in the raw state. Fruits suitable for use in with regard to the presently disclosed subject matter include the below listed fruits.

[0058] Fruits suitable for use in the presently described subject matter include, but are not limited to, those fruits having a reported average Brix number of from 1 to 18; of from 2 to 18; of from 3 to 18; of from 4 to 18; of from 5 to 18; of from 6 to 18; of from 7 to 18; of from 1 to 10; of from 9 to 18; of from 1 to 17; of from 2 to 17; of from 3 to 17; of from 4 to 17; offrom 5 to 17; of from 6 to 17; of from 7 to 17; of from 9 to 17; of from 1 to 9; of from 3 to 9; of from 6 to 9; of from 7 to 9; of from 1 to 14; of from 3 to 14; of from 6 to 14; of from 7 to 14; of from 9 to 14; of from 1 to 10; of from 3 to 10; of from 6 to 10; of from 7 to 10; of from 12 to 18; of from 3 to 9; of from 6 to 9; of from 9 to 14; of from 9 to 18; of from 10 to 14; of from 10 to 17; and of from 10 to 18.

[0059] Fruits suitable for use in the presently described subject matter include, but are not limited to, the following fruits having Average Brix of about: Banana (Brix 17), Blackberry (Brix 6.5), Blueberry (7), Mango (Brix 14), Peach (Brix 9), Pineapple (Brix 13), Paypaya (Brix 8), Raspberry (Brix 7), Black Raspberry (Brix 10), Strawberry (Brix 7), Cranberry (Brix 4), Rhubarb (Brix 5), Cherry (15).

[0060] Other fruits suitable for use in the presently described subject matter include, but are not limited to, one or more of the below listed fruits:Fleshy Fruits:True Berry: banana, blackcurrant, blueberry, cranberry, gooseberry, grape, guava, kiwifruit, lucuma, pomegranate, redcurrant, watermelon; banana, blackcurrant, blueberry, cranberry, gooseberry, grape, guava, kiwifruit, lucuma, pomegranate, redcurrant, watermelon; Pepo (gourds, squash, melons, pumpkin): melon, pumpkin;Stone Fruit: peach, plum, cherry, nectarine, apricot, mango, lychee, raspberry, blackberry, coconut, date, pluot, plumcot, and aprium;Pome: apples, rosehips, saskatoon berry; pears, including, but not limited to, Anjou pears, Asian pear, Bartlett pear, Bose pear, Cornice pear, Concorde pear, Seckel pear, Forelle pear, Plymouth pear;Berry: Banana, Gourds, Squash, Melons, Pumpkin, Citrus fruit, Cranberry, Gooseberry, Elderberries, Loganberries, Redcurrant, Grape;Aggregate fruit. Boysenberry, Lilium, Raspberry, Pawpaw, Blackberry, Strawberry;Multiple fruit Fig, Osage orange, Mulberry, Pineapple, Breadfruit;True berry Hesperidium: Grapefruit, Lemon, Lime, Orange;Accessory fruits: Apple, Pineapple, Blackberry, Strawberry, Cashew apple, stone fruit (stone fruit including Peach, Plum, Cherry, Nectarine, Apricot, Mango, Lychee, Raspberry, Blackberry, Coconut, Date, Pluot, Plumcot, and Aprium);Seedless fruits: Grapefruit, Mandarin Oranges, Navel oranges, Satsumas, Table Grapes, Watermelon; andOther fruits. Atemoya, Buddha’s hand, Barrel cactus, Carambola, Cherimoya, Chayote, Durian, Gac, Guava, Jabuticaba (tastes like blueberries), Jackfruit, Jujube, Kumquat, Longan, Loquat, Mangosteen, Pandanus, Starfruit, Tangerines, Tangelos, Starfruit, Rhubarb, Fig, Papaya, Pitaya, Pomelo, Pink pearl, Pulasan, Rambutan, Ruby Roman, Salak, Saguaro, Soursop, Tamarind, Tamarillo, Banana passionfruit, Aboujahl watermelon, Akebi, Banana passionfruit, Aboujahl Watermelon, Acai, Achiote, Araza, Canistel, Cashew apple, Cupuacu, Costa Rica Guaba, Cape Gooseberry, Cluster Fig, Cloudberry, Crowberry, Chocolate Vine Fruit, Calamansi Lime, Cucamelon, Sloe, Rowanberry, Tomato, Rosehip, Prickly pear, Persimmon, Ballaces, and Avacado.

[0061] Fruit Based Paper. As used herein, the term “Fruit Based Paper” refers to the presently described paper that comprises at least 15 wt% fruit, may comprise from about 15 wt% fruit to about 50 wt% fruit, from about 20 wt% fruit to about 50 wt% fruit, from about 25 wt% fruit to about 50 wt% fruit, from about 30 wt% fruit to about 50 wt% fruit, from about 35 wt% fruit to about 50 wt% fruit, from about 40 wt% fruit to about 50 wt% fruit, from about 45 wt% fruit to about 50 wt% fruit, or about 15 wt% fruit, about 20 wt% fruit, about 25 wt% fruit, about 30 wt% fruit, about 35 wt% fruit, about 40 wt% fruit, about 45 wt% fruit, or about 50 wt% fruit, where the Fruit Based Paper is made using in part Food Grade Paper safe for human consumption. The present Fruit Based Paper is useful for loading with a smoking material, where the user upon smoking the presently described Fruit Based Paper together with a smoking material, enjoys the natural flavors of the one or more fruits present in the Fruit Based Paper.

[0062] The Fruit Based Paper as described herein, may be free from artificial colors, and / or artificial flavors, and / or artificial preservatives, and / or artificial sweeteners. The Fruit Based Paper as described herein, may be free from any artificial colors, any artificial flavors, any artificial preservatives, and any artificial sweeteners. The Fruit Based Papers as described herein may comprise, or may be free from, any one or more of natural flavor enhancers, natural flavors, natural sweeteners, and natural preservatives. The present Fruit Based Paper may be free from any additives. The present Fruit Based Paper as described herein, is free from any artificial color, any artificial flavor, and any artificial preservative. The present Fruit Based Paper as described herein, is free from any color additive, any flavor or flavor-enhancing additive, and any preservative.

[0063] Fruit Puree. As used herein, the term “Fruit Puree” refers to a type of Puree made from fruits that have been crushed or blended until smooth, uniform, homogeneous mixture is obtained. Fruit Purees as used herein generally comprise a high level of pulp and other insoluble components, and are viscous in nature. Fruit Purees can be produced by methods including, but not limited to, crushing the whole fruit and removing gross particles such as seeds, large pieces of peel, etc. Fruit purees can comprise aseptic fruit purees. The fruit purees may be pasteurized or sterilized. In some embodiments, Fruit purees may be unconcentrated prior to use. In other embodiments, Fruit purees may be concentrated prior to use. Fruit puree’s can be concentrated using methods well known in the art to which the disclosed subject matter pertains. Suitable Fruit Purees for use in the presently claimed methods, including aseptic natural fruit purees free from pesticides, and additives (artificial and / or natural) including for example, preservatives, including for example anti-oxidents, flavorings, flavoring enhancers, coloring agents, and the like, can be prepared as described herein, or may be purchased, for example, from a commercial supplier, including for example: ASEPTIC FRUIT PUREES, 555 North Point Center, East, 4thFloor, Alpharetta, Georgia, 30022; and “TROPIPUREE,” located at No. 156 6thStreet, St. Thomas Mount, Chennai 60016, TN, IN, and at No. 28 / 22 Marrison, 6thstreet, MKN Road Alandur, Chennai 600016.

[0064] Humidity. As used herein, the term “Humidity,” refers to the amount of water vapor in the air of an environment, for example, the amount of water vapor in the air in a humidified Rehydrating Room, where the humidity of the air in the humidified Rehydrating Room can be controlled at a precise suitable level, for example, the humidity in the humidified Rehydrating Room, may be from about 35% humidity to about 45% humidity. The humidity may be 35%, 36%, 37%, 38%, 39%, 40%, 43%, 44%, or 45%.

[0065] Rehydration. As used herein, the term “Rehydration,” refers to a step in the presently described methods where the present fruit-paper mixture after dehydration to a moisture content of 5% to 8% has been achieved, the resultant fruit based paper is rehydrated to a moisture content of from 8% to 12% in a humidified environment. The humidity of the environment depends on the fruit used to produce the presently described Fruit Based Paper, where the humidity level in the humidified environment is uniform throughout the humidified environment.

[0066] For Fruit Based Papers where the fruit is Banana and / or Mango, and / or blackberry, the Humidity in the humidified Rehydrating Room is at about 40% or at 40%; forFruit Based Papers where the fruit is Strawberry, the Humidity in the humidified Rehydrating Room is from about 40% to about 45%, or at 40%, 41%, 42%, 43%, 44%, or 45%; and for Fruit Based Papers where the fruit is Raspberry, the Humidity in the humidified Rehydrating Room is at about 35%, or at 35%. The Fruit Based Papers are rehydrated in a humidified environment in the Rehydrating Room for a period of time sufficient to rehydrate the Fruit Based Paper to a moisture content of from about 8% to about 12%, from about 10% to about 12%, at about 8%, at about 9%, at about 10%, at about 11 %, or at about 12%. Moisture content is determined using a hand-held Moisture Meter.

[0067] Generally, Rehydrating is carried out for a period of time of from about 10 hours to about 14 hours, from about 11 hours to about 12 hours, or about 10 hours, about 11 hours, about 12 hours, about 13 hours, or about 14 hours. Rehydrating is carried out in the humidified environment such as a humidified room, and is carried out at a temperature of from about 70°F to about 75°F, of from about 71 °F to about 75°F, of from about 72°F to about 75°F, of from about 73°F to about 75°F, of from about 74°F to about 75°F, at about 70°F, at about 71 °F, at about 72°F, at about 73°F, at about 74°F, or at about 75°F.

[0068] Natural Coloring Agent. As used herein, the term “Natural Coloring Agent” refers to a Coloring Agent that is derived from natural sources.

[0069] Natural Flavor. As used herein, the term “Natural Flavor” refers to flavors that are derived from natural sources.

[0070] Natural Flavor Enhancer. As used herein, the term “Natural Flavor Enhancer” refers to flavor enhancers that are derived from natural sources.

[0071] Natural Preservative. As used herein, the term “Natural Preservative” refers to preservatives that are derived from natural sources. Natural preservatives include, but are not limited to, honey, salt, citric acid, chestnut flowers, plant extracts, chitosan, bacteriocins, bioactive peptides, essential oils, preservatives derived from the fermentation of wheat, dextrose, brown rice, or whey, and concentrated vinegar powders.

[0072] Paper. As used herein, the term “Paper” refers to the presently described paper component of the present Fruit Based Paper. The present paper component is a food grade paper that is safe for human consumption. The Food Grade Paper safe for human consumption may include, but is not limited to, a wood pulp food grade paper safe for human consumption or a rice food grade paper safe for human consumption.DETAILED DESCRIPTION

[0073] Embodiments disclosed herein provide a mixture for a fruit rolling paper that have the benefit of limited ingredients while nonetheless maximizing burn rate. For example, no more than three ingredients are required to produce a rolling paper that bums but does not burn faster than the contents within the paper but does not also extinguish prematurely.

[0074] Natural fruit is included in a finished embodiment mixture. The presence of fruit provides an enhanced experience while enjoying the rolling paper. Fruit may be dehydrated enough so that a shelf-life of a rolling paper having the fruit is extended, e.g., multiple years beyond what it would be without the fruit being included.

[0075] Embodiments of the present subject matter may include a mixture of a fruit puree, a paper and water. The presently described fruit puree may be purchased from a supplier. Such fruit purees may be processed prior to purchase, to remove microorganisms through methods including the following:1. Filtration: Various filtration methods to reduce or eliminate microoganisms, including filtration using membrane filters, gas filtration, and the like, can be used in the presently described process. Such methods are well known to the skilled artisan.2. Pasteurization: Pasteurization is a process used in preserving heat sensitive foods such as juice, milk, beer, and other beverages. Pasteurization uses mild temperatures (63-66°C for 30 minutes or 71 °C for 15 seconds) to kill pathogens and reduce levels of non-pathogenic organisms that cause milk and other foods to spoil. Pasteurization is not a method of sterilization, which is why pasteurized foods will eventually spoil if given enough time. A recent method called ultrahigh temperature (UHT) sterilization involves heating at 140-150°C for 3 to 5 seconds. Milk that has been treated in this way can be kept at room temperature for 2 months with only minimal changes in flavor.3. Aseptic processing: involves sterilizing the fruit puree by, for example, heating the fruit puree using steam to avoid discoloration, which removes pathogens and other harmful microorganisms. After sterilization, the fruit puree is packed in aseptic packaging to prevent microorganisms from entering during and after packaging. The aseptic fruit puree can be stored at ambient temperature for up to 24 months. Aseptic fruit puree including aseptic Mango puree, can be purchased from various suppliers including TROPIPUREE, located at No. 156 6thStreet, St. Thomas Mount, Chennai 60016, TN, IN, and at No. 28 / 22 Marrison, 6thstreet, MKN Road Alandur, Chennai 600016, and ABCFruits located at Ankinayanapalli Village & Post on Bangalore-Chennai Highway, near Barugur, Krishnagiri (Tk & Dt) Tamilnadu, India -635104.4. Thermal Processing: as a pasteurized fruit puree, that has been pasteurized using, for example, common pasteurization, for example, pasteurization at 63°C for 30 minutes, or High-Temperature Short-Time pasteurization at 72°C for 15 seconds, or ultra-high temperature (UHT) pasteurization at high temperatures above 140°C for 2 to 5 seconds. This UHT method does kill bacterial endospores, but does note kill all microorganisms. The UHT process extends the shelf life of products without the need for refrigeration, and is used in milk production, fruit juice production, and with other food products. In each case pasteurization is followed by rapid cooling which prevents new contaminants from growing after heating. Pasteurization’s main goal is to kill pathogens, not all microorganisms, so it is not the same as sterilization. Pasteurization does not kill bacterial spores or all micro-organisms.

[0076] A primary ingredient of the puree that helps provide the functionality of the present subject matter is fruit having pulp with minimal seeds. The physical fibers and matter of the fruit may be of great benefit in providing structure and flavor to the finished product, while the juice of the fruit is of minimal relative benefit.

[0077] Almost any type of fruit may be used in the mixture. For example, embodiments may include fruit such as banana, blackberry, blueberry, mango, peach, pineapple, raspberry, and strawberry. These fruits can be used individually or in combination with other fruits as a fruit blend. Some fruits, however, are less advantageous if used. For example, apples, grapes, pears and watermelon typically do not result in a predictably burnable paper.

[0078] The paper may be a food grade paper that is safe for human consumption, and can include food grade wood pulp papers that are safe for human consumption. However, any type of food grade paper that is safe for human consumption may be used in the present mixture. For example, rice paper, hemp, bamboo, flax, brown rice, etc. that are food grade papers safe for human consumption, may be used and not depart from the effectiveness of the presently disclosed subject matter.

[0079] The water of the presently disclosed subject matter may be distilled water or undistilled water. The water should be purified to avoid introduction of impurities into the mixture. There is no particular pH requirement for the water.

[0080] The presently disclosed methods of making the present fruit based papers may include a step of preparing or providing a fruit puree or an aseptic fruit puree, comprising one or more fruits; preparing a mixture of water and one or more food grade papers safe for human consumption to produce a paper premixture; mixing the fruit puree and paper mixture to produce a fruit-paper mixture; casting the fruit-paper mixture into one or more molds; dehydrating the caste fruit-paper mixture at a temperature of from 145°F to 160°F for a period of time of from about 11 hours to 13 hours, sufficient to reduce the moisture content of the fruit-paper mixture to about 5% to about 8%, to produce a dehydrated fruit based paper; rehydrating the dehydrated fruit based paper at a humidity from about 35% humidity to 45% humidity for period of time of from about 8 hours to about 24 hours, and / or until a moisture content of from 8% to about 12% is reached; removing the fruit based paper sheet and cutting the sheet into individual fruit based papers.

[0081] Fruit purees suitable for use in the presently described Fruit Based Paper, include natural fruit purees free from any contaminants including for example, pesticides, and may be free from any additives including for example, flavoring additives, sweeteners, and coloring agents. In some embodiments, the natural fruit puree is free from artificial coloring agents, and / or artificial preservatives, and / or artificial sweeteners.

[0082] Dehydration is helpful for fruit paper production. The heat treatment that is widely applied before drying the fruit pulp is aimed at enzyme inactivation, microbiological decontamination, and pulp concentration. This process is usually used in long term storage of goods and produce for families. Fruit for use in the present described methods, is pureed to produce a substantially uniform fruit puree with regard to its density, viscosity, and texture.

[0083] As embodiments of the present Fruit Based Paper are intended to be burned, the present fruit paper is made using a process that is different from a traditional method. The present mixture is made by mixing fruit puree, water, and a paper in ratios specific to the fruit being processed to ensure that the fruit burns properly. Suitable papers include but are not limited to wood pulp papers, rice papers, and food grade papers safe for human consumption.

[0084] Embodiments of the present disclosure include a dehydration process through which the fluids in the mix are pulled out of the mixture. Any type of dehydration process is contemplated. For example, heating, evaporation, hang drying, etc. Through dehydration, what is left behind is the physical plant matter and paper in a large sheet to be cut into individual strips of Fruit Based Paper sized to be used as rolling papers. The dehydrationprocess depends on various factors such as humidity, whether it is being executed in a vacuum or closer to atmospheric pressure, the temperature, whether it is being done purely through a particular dehydration process, e.g. heated drying versus evaporation, etc. Dehydration can be carried out for a period of time sufficient to result in a Fruit Based Paper having a thickness of about 46 mm (.18 inch) and a residual moisture content of about 5% to 8%. The water content of the dehydrated sheet or paper can be determined using a handheld Moisture Meter.

[0085] Prior to the step of casting, additional water may be added to the Fruit-Paper Mixture to help further ease spreading of the Fruit-Paper Mixture into a large sheet. The water can be removed from the mixture via dehydration, after the introduction of the paper to the mixture is complete.

[0086] Formula 1 below, illustrates a first formula to yield the desired mixture after dehydration based on the ingredients disclosed herein:

[0087] FORMULA 1 : M=F+X(WM) (1)

[0088] Where in Formula 1 :

[0089] M = Full mixture, F = Fruit, X = % of total mix, W = Water, WM = Water mix (paper pulp).

[0090] Water Mix is mixed at a large batch scale and then portioned out as needed to fit the recipe depending on the fruit. X is what is solved for to create the ratio of fruit to water mix.

[0091] Fruit selection is an independent variable. The characteristics and quantity of the fruit selected determines the value of the other values of Formula 1.

[0092] A second formula can be used to calculate the correct thickness of the present Fruit Based Sheets after dehydration. This Formula 2 (below) is used to calculate the amount of mixture necessary to cover the surface area of a mold.

[0093] FORMULA 2: P = S / M (2)

[0094] Where in Formula 2:

[0095] P = ounces of mix per sq inch, M = mix, S = Surface area.

[0096] In an embodiment, using this Formula 2, it can be determined that for every 9.5 sq inches, there should be one fluid ounce of full mix to achieve the intended fruit paper thickness. For example, the desired thickness is roughly 0.46 millimeters or 0.018 inches thick.

[0097] In one embodiment, the fruit-paper mixture is poured into molds, and the molds are loaded into dehydrators, and the present fruit-paper mixture is dehydrated at a temperature of from about 145°F to about 165°F, for a period of time of from about 11 hours to about 13 hours and / or until the fruit-paper mixture is dehydrated to a moisture content of from about 5% to about 8%, or to a moisture content of 5% to 8%. A variation of three to five degrees is acceptable. However, dehydrating the mixture too rapidly may result in brittle sheets of fruit paper. This time and temperature is particular to the presently disclosed embodiment. In other embodiments, time and temperature may vary with the volume of the total fruit-paper mixture being dehydrated. For example, larger volumes of the fruit-paper mixture may require higher dehydration temperatures and / or dehydrating for a longer period of time.

[0098] During the dehydration process, the fruit-paper mixture may proceed from an initial moisture content of from 85% to 95% to a final moisture content of from 5% to 8%, depending on the fruit.

[0099] Once dehydrated, the Fruit Based Paper sheets are peeled from the molds while they are still warm and pliable. Thereafter, the Fruit Based Paper Sheets are rehydrated in a humidified room until the moisture content of the Fruit Based Paper Sheets reaches about 8% to about 12%. Moisture content can be measured using a handheld Moisture Meter.

[0100] During the dehydration process, the fruit sheets are too brittle to cut. Accordingly, rehydration occurs in a room at a humidity of from 35% humidity to 45% humidity, for a period of time of from about 10 hours to about 14 hours, to produce the present Fruit Based Paper having a final moisture content of from about 8% to about 12%,. The rehydrated Fruit Based Paper is then cut into individual Fruit Based Papers. The individual Fruit Based Papers are then packaged. Suitable packaging includes packaging that is resealable and impervious to the exterior atmosphere. The moisture content of individual fruit based papers produced according to the presently described subject matter, is from about 8% to about 12%, or from 8% to 12%.

[0101] Some fruits work differently than others in the disclosed process. For example, fruits that are more fibrous with lower relative sugar content work well with the disclosed process. Fruit “matter” is more preferable than the juice. Fruits that are more fluid based, like apples, pears, grapes, and watermelon do not have much substance to leave behind after dehydration. Apple is an exception in that apple does leave behind content however itis rather cumbersome to get apple puree to spread in a uniform way due to a tendency to clump, resulting in an inconsistent sheet size and density.

[0102] Fruits with high sugar content like watermelon are much less likely to burn due to sugars that slow the burn rate. Further, caramelization of the ash from the fruit paper prevents the ash from falling off, thereby impeding airflow through a cigarette rolled with the presently disclosed fruit paper. A table of fruits and preferred dehydration times is provided below:

[0103] TABLE II: TABLE OF FRUITS AND DEHYDRATION / REHYDRATION VALUES

[0104] Food grade wood pulp paper that is safe for human consumption is a helpful ingredient of the present process. The paper neutralizes the sugars of the fruit. When burned, sugar caramelizes and may extinguish a lit cigarette. Wood pulp paper, allows cigarette ash to fall off of a cigarette like normal instead of caramelize. The wood pulp paper also helps to increase the rate of bum to an acceptable consumption rate.

[0105] Fruits with low sugar and juice content like strawberry may be able to burn without the addition of wood pulp paper. However, fruit based paper made without wood pulp paper is much more likely to burn slower than desired, which results in a cigarette rolled with such paper losing its burn too soon and would, thus, need to be relit.

[0106] Water in this formula has two main functions. In some embodiments, water is used to insert paper into the mix by blending between 5-15 grams of paper with between 32-64 fluid ounces of water. In an embodiment, 15 grams of paper can be blended with 40 fluid ounces of water. When this water / paper mix is mixed with the fruit puree, the water helps the fruit puree to fight the tendency to clump up and rather spread out in a uniform way throughout the mold. The paper content should be within a particular range as too much paper may overpower the taste of the fruit in the mixture.

[0107] In some embodiments, the final individual fruit based paper sheets can be cut to any desired size. The fruit based paper sheets can be cut to a size of 3 5 / 8 inches x 1 % inches x 0.018 inches, i.e., 92 mm x 44.45 mm x 0.46 mm. The produced fruit based paper sheets can be cut to any dimensions desired, and / or necessary to smoke a particular smoking material. However, none of the embodiments disclosed herein are limited to any particular dimension, including for example length, height, and width.

[0108] In other embodiments, larger individual fruit based papers are produced having dimensions of, for example, 4.5 to 5.5 inches x 2.5 to 3.5 inches x 0.03 to 0.05 inches.

[0109] When embodiments of the presently disclosed fruit papers are wider than 1 3 / 4 inches, the overlap of the paper causes the seam to burn at a slower rate than the rest of the wrap. If the wraps are narrow then the amount of burnable material within the wrap that can be rolled is limited. For larger wraps, for example, cigar sized, the overlap can be proportional with regard to the described above dimensions, or the width can be larger to ensure a secure seam.

[0110] When embodiments of the presently disclosed rolling papers are thicker than .46 mm they begin to bum a little slower and could begin to go out faster than users would like. When they are thinner than this the wrap itself is compromised and subject to tear or dissolve when moist.

[0111] A preferable burn rate for the present fruit based papers loaded with a smoking material, is a minimum of fifteen minutes and preferably from seventeen to about 20 minutes , per 35 / 8 inches of paper length and 1 3 / 5 paper width, in a typical atmospheric environment, e.g., 75°F and 45% humidity.

[0112] Residual sugars that are left behind in the wraps from the process allow the wraps to stick with a next wrap with no resistance whatsoever. In other words, when the presentlydisclosed cigarette rolling paper is rolled it will not become unrolled like a prior art rolling papers.

[0113] Fruit does not have an aromatic taste so the presently disclosed fruit based paper does not cover up the taste of the tobacco, cannabis, hemp, etc. Taste of the paper is enjoyed by a person in two ways: 1 . via inhalation and 2. by contacting the paper with the lips thereby providing a direct taste.EXAMPLESExample 1 : Preparation of Papaya Puree

[0114] Papaya puree is prepared in the form of a free-flowing paste, without seeds, skin, or unwanted fiber. The puree can be an intermediate product used for manufacturing several end products such as juices, nectars, jams, jellies, syrups, and dried fruit rolls or leathers. Papaya puree and other fruit purees in the USA can be manufactured with a high degree of mechanization. Several aspects of puree manufacturing are helpful to produce a quality product.

[0115] 1. Ripe papaya fruits should be steamed for 2 min to coagulate the latex in the peel, preventing the latex from entering into the puree. Also, steaming increases puree yield by softening the outer layers of the fruit, and inactivates enzymes in the peel. The fruits are spray-cooled to remove the residual heat.

[0116] 2. Fruits are sliced, crushed, and dropped into a centrifugal separator. All the skin and most of the seeds are separated. The remaining seeds are separated in a paddle pulper fitted with rubber paddles and a small screen (c. 0.80-0.85 mm).

[0117] 3. The puree is acidified with citric acid (a 50% solution) to a pH of about 3.4-3.6 to inhibit gelatin of the puree. Acidification also helps control microbial activity and enhances the effect of subsequent heat pasteurization.

[0118] 4. A smooth puree can be obtained by passing the liquid through a paddle finisher with a 0.50 mm screen to remove seed specks and undesirable fiber.

[0119] 5. The puree is pasteurized in a heat exchanger at 94 °C for 2 min, then cooled to a few degrees above ambient temperature.

[0120] 6. The puree can be aseptically packed in suitable flexible containers, or frozen in bulk at - 20 °C or below.Example 2: Preparation of Fruit Based Paper

[0121] 1. Sixteen ounces of paper is mixed with sixteen ounces of water, which is specific to papaya fruit based paper.

[0122] 2. Thirty-two ounces of a papaya fruit puree are provided.

[0123] 3. The water-paper mixture is added to the papaya fruit puree at a rate of one ounce per second, while the fruit puree is spun in a mixing bowl (blender).

[0124] 4. The water-paper and papaya puree mixture is spun for two minutes to ensure homogeneity.

[0125] 5. The water-paper and papaya puree mixture is laid on a sheet and spread into a thin sheet of about 0.018 inches thick.

[0126] 6. The water-paper and papaya puree mixture is dehydrated for about eleven hours to 5% moisture content thorough evaporation.

[0127] 7. The water-paper and papaya puree mixture is rehydrated in a hydration room having an atmosphere with a humidity of from 35% to 45%, at a temperature 75° F, for a period of about 10 hours, to form a rehydrated fruit based paper sheet having a moisture content of from 8% to 12%

[0128] The discussion above is directed to certain specific embodiments. It is to be understood that the discussion above is only for the purpose of enabling a person with ordinary skill in the art to make and use any subject matter defined now or later by the patent “claims” found in any issued patent herein.

[0129] It is specifically intended that the claimed invention is not limited to the embodiments and illustrations contained herein but include modified forms of those embodiments including portions of the embodiments and combinations of elements of different embodiments as come within the scope of the following claims. It should be appreciated that in the development of any such actual embodiment, as in any engineering or design project, numerous embodiment-specific decisions may be made to achieve the developers’ specific goals, such as compliance with system-related and business related constraints, which may vary from one embodiment to another. Moreover, it should be appreciated that such a development effort might be complex and time consuming, but would nevertheless be a routine undertaking of design, fabrication, and manufacture for those of ordinary skill having the benefit of this disclosure. Nothing in this application is consideredcritical or essential to the claimed invention unless explicitly indicated as being “critical” or “essential.

[0130] In the above detailed description, numerous specific details were set forth in order to provide a thorough understanding of the present disclosure. However, it will be apparent to one of ordinary skill in the art that the present disclosure may be practiced without these specific details. In other instances, well-known methods, procedures, components, circuits and networks have not been described in detail so as not to unnecessarily obscure aspects of the embodiment.

[0131] It will also be understood that, although the terms first, second, etc. may be used herein to describe various elements, these elements should not be limited by these terms. These terms are only used to distinguish one element from another. For example, a first object or step could be termed a second object or step, and, similarly, a second object or step could be termed a first object or step, without departing from the scope of the invention. The first object or step, and the second object or step, are both objects or steps, respectively, but they are not to be considered the same object or step.

[0132] The terminology used in the description of the present disclosure herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the present disclosure. As used in the description of the present disclosure and the appended claims, the singular forms “a,” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will also be understood that the term “and / or” as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items. It will be further understood that the terms “includes,” “including,” “comprises” and / or “comprising,” when used in this specification, specify the presence of stated features, integers, steps, operations, elements, and / or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or groups thereof.

[0133] As used herein, the term “if” may be construed to mean “when” or “upon” or “in response to determining” or “in response to detecting,” depending on the context. Similarly, the phrase “if it is determined” or “if [a stated condition or event] is detected” may be construed to mean “upon determining” or “in response to determining” or “upon detecting [the stated condition or event]” or “in response to detecting [the stated condition or event],” depending on the context. As used herein, the terms “up” and “down”; “upper” and “lower”;“upwardly” and downwardly”; “below” and “above”; and other similar terms indicating relative positions above or below a given point or element may be used in connection with some embodiments of various technologies described herein.

[0134] Use of a quantitative term or value is not limited to the exact amount recited. For example, presence of the term “about” indicates an intention to convey that the same result can be achieved by using a value that is not exactly that recited. Similarly, if an objective can be achieved by using less than all of a specified amount, it may be so indicated through use of the term “substantial” or “substantially.” For example, fifty percent of a value may be considered substantial when the same result can be achieved as if 100% of a value is used. If an exact amount is required in order to achieve a result, it will have been specifically stated.

[0135] While the foregoing is directed to embodiments of various techniques described herein, other and further embodiments may be devised without departing from the basic scope thereof, which may be determined by the claims that follow. Although the subject matter has been described in language specific to structural features and / or methodological acts, it is to be understood that the subject matter defined in the appended claims is not necessarily limited to the specific features or acts described above. Rather, the specific features and acts described above are disclosed as example forms of implementing the claims.

Claims

WHAT IS CLAIMED IS:1 . A fruit based paper, comprising: one or more natural fruits present in an amount of from about 70 wt% to about 85 wt%; one or more food grade papers safe for food consumption present in an amount of from about 15 wt% to about 30 wt%; and water present in an amount of from about 8 wt / % to about 12 wt%. wherein the fruit based paper is free from artificial preservatives, artificial flavors, artificial flavor enhancers, artificial sweeteners, artificial coloring agents, added sugars, pesticides, acids, and thickeners.

2. The fruit based paper of claim 1 , wherein the one or more papers comprise one or more wood pulp papers.

3. The fruit based paper of claim 1 , wherein the one or more natural fruits are selected from the group consisting of strawberry, banana, raspberry, blueberry, mango, pumpkin, papaya, cranberry, and peach.

4. A fruit based paper, consisting of: one or more natural fruits present in an amount of from about 70 wt% to about 85 wt%; one or more wood pulp food grade papers safe for human consumption present in an amount of from about 15 wt% to about 30 wt%; and water present in an amount of from about 8 wt / % to about 12 wt%.

5. A method for producing a fruit based paper, comprising: providing an aseptic fruit puree comprising one or more fruits; mixing one or more food grade papers safe for human consumption with water, to produce a paper premixture; mixing the paper premixture with the fruit puree in a ratio of paper premix to fruit puree, of from 1.5:1 to about 3:1 , to form a fruit-paper mixture; casting the fruit-paper mixture into one or more molds; dehydrating the caste fruit-paper mixture at a temperature of from 145°F to 165°F for a period of time of from about 11 to about 13 hours, to form a dehydrated fruit based paper sheet having a moisture content of from about 5 wt% to 8 wt%;rehydrating the dehydrated fruit based paper sheet at a humidity level of from 35% to 45%, and at a temperature of from 70°F to 75°F, for a period of about 10 to 14 hours to form a rehydrated, fruit based paper sheet having a moisture content of from about 8 wt% to 12 wt%; and cutting the rehydrated fruit based paper sheet into individual fruit based papers; wherein the fruit based paper is free from artificial preservatives, artificial flavors, artificial flavor enhancers, artificial sweeteners, artificial coloring agents, added sugars, pesticides, acids, and thickeners.

6. The method of claim 5, wherein the step of providing comprises: preparing a fruit puree from one or more whole fruits, comprising crushing the one or more fruits; blending the resultant crushed fruit under conditions sufficient to obtain a substantially smooth, homogeneous fruit puree; and pasteurizing or sterilizing the fruit puree to produce the aseptic fruit puree.

7. A method for producing a fruit based paper, comprising: preparing a fruit puree from one or more whole fruits, including crushing the one or more fruits to produce crushed fruit; and blending the crushed fruit to produce a substantially smooth, homogeneous fruit puree; mixing one or more food grade papers safe for human consumption with water to produce a paper premix; mixing the paper premix with the fruit puree to form a fruit-paper mixture; casting the fruit-paper mixture into one or more molds; dehydrating the caste fruit-paper mixture to form a dehydrated fruit based paper sheet; and rehydrating the dehydrated fruit based paper sheet to form a rehydrated, fruit based paper sheet; and cutting the rehydrated fruit based paper sheet into individual fruit based papers.

8. The method of claim 7, further comprising:packaging the individual fruit based papers, in packaging that is impervious to air, and is resealable.

9. The method of claim 7, wherein the dehydrated fruit based paper sheet is dehydrated to a moisture content of about 5% to 8%, and the rehydrated fruit based paper sheet is rehydrated to a moisture content of from about 8% to about 12%.

10. The method of claim 9, wherein dehydrating comprises dehydrating the caste fruitpaper mixture at a temperature of from 145°F to 165°F for a period of time of from about 11 to about 13 hours, to form a dehydrated fruit based paper sheet having a moisture content of from about 5 wt% to 8 wt%; and wherein rehydrating comprises rehydrating the dehydrated fruit based paper sheet at a humidity level of from 35% to 45%, and at a temperature of from 70°F to 75°F, for a period of time of from about 10 to about 14 hours to form a rehydrated, fruit based paper sheet having a moisture content of from about 8 wt% to 12 wt%; and11. The method of claim 7, wherein the fruit puree is pasteurized or sterilized prior to mixing with the paper premix, to form an aseptic fruit puree.

12. The method of claim 7, wherein the fruit based paper is substantially free from artificial preservatives, artificial flavors, artificial flavor enhancers, artificial sweeteners, artificial coloring agents, added sugars, pesticides, acids, and thickeners.

13. The method of claim 7, wherein a ratio of paper premix to fruit puree, is from 1.5:1 to about 3:1.

14. The fruit based paper of claim 7, wherein the one or more natural fruits are selected from the group consisting of strawberry, banana, raspberry, blueberry, mango, pumpkin, papaya, cranberry, and peach.

15. The fruit based paper of claim 7, wherein the one or more food grade papers safe for human consumption comprise one or more wood pulp papers.

Images