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US 11,910,801 B2Granted
Method of dehydrating wine grapes and other foods
AssigneeRiverhall Capital LLC
InventorChristopher Upton Cates
Life of this patent
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Abstract
A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.
Claims18
A method for treating seeded wine grapes to make seeds thereof edible, comprising:
- providing at least one cluster of seeded whole wine grapes removed from a vine substantially free of cracked skin and containing seeds and a pulp matrix, having skin which is substantially intact, the seeded whole wine grapes being attached to stems and each of the seeded whole wine grapes having a seed therein;
- heating, using tunnel dehydration, the at least one cluster of the seeded whole wine grapes at a temperature in a range of 135-200° F. for a period of time in a range of 1-24 hours so that water is transmitted substantially only from an interior of the grapes through the skin and through the stems so to at least partially dehydrate the at least one cluster of the seeded whole grapes, and render the seeds of the seeded whole wine grapes into an edible condition as within the seeded whole wine grapes;
- and
- curing the at least one cluster of seeded whole grapes by allowing the at least one cluster of the seeded whole grapes to cool to room temperature over a period of time in an unsealed container such that a skin of grapes of the at least one cluster of the seeded whole wine grapes is exposed to ambient air while the pulp matrix is not exposed to air, whereby dehydrated seeded whole wine grapes are obtained,
- wherein the seeded whole wine grapes as dehydrated and cured have a water activity level of about 0.52, skin that is substantially intact, a pulp matrix containing edible seeds that is substantially maintained, and the stems still attached.
2 more elements
A method for treating seeded wine grapes to make seeds thereof edible, comprising:
- removing at least one cluster of seeded whole wine grapes from a vine such that the seeded whole wine grapes are substantially free of cracked skin, the seeded whole wine grapes having a pulp matrix and skin that is substantially intact, the seeded whole wine grapes as removed being attached to a stem and each of the seeded whole wine grapes having a seed therein;
- applying air using a dehydration device to the at least one cluster of the seeded whole wine grapes at a temperature in a range of 135-200° F. for a period of time in a range of 1-24 hours whereby water is transmitted substantially only from an interior of the grapes through the skin and through the stem so to at least partially dehydrate the at least one cluster of the seeded whole grapes, and render the seeds of the seeded whole wine grapes into an edible condition as within the seeded whole wine grapes and concentrating nutrients in the pulp matrix, the nutrients comprising water-soluble tannins;
- and
- curing the at least one cluster of seeded whole grapes by allowing the at least one cluster of the seeded whole grapes to cool to room temperature over a period of time in an unsealed container such that a skin of grapes of the at least one cluster of the seeded whole wine grapes is exposed to ambient air while the pulp matrix is not exposed to air, whereby dehydrated seeded whole wine grapes are obtained,
- wherein the seeded whole wine grapes as dehydrated and cured have a water activity level of about 0.52, skin that is substantially intact, a pulp matrix containing edible seeds that is substantially maintained, and the stem still attached.
2 more elements
Dependencies are inferred from the claim text.