GB511722A - Improvements in or relating to citrus-cereal breakfast food and methods for the manufacture thereof - Google Patents
Improvements in or relating to citrus-cereal breakfast food and methods for the manufacture thereofInfo
- Publication number
- GB511722A GB511722A GB25556/38A GB2555638A GB511722A GB 511722 A GB511722 A GB 511722A GB 25556/38 A GB25556/38 A GB 25556/38A GB 2555638 A GB2555638 A GB 2555638A GB 511722 A GB511722 A GB 511722A
- Authority
- GB
- United Kingdom
- Prior art keywords
- juice
- oil
- flour
- sugar
- pectin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
511,722. Food preparations. BUSTAMANTE, R. Sept. 1, 1938, No. 25556. [Class 49] A breakfast food is prepared by removing the juice from citrus fruit and freeing the solids from pectin and oil, drying, and comminuting to a flour, concentrating the juice and adding sugar in quantity sufficient in view of the degree of concentration to prevent fermentation, making a dough of the citrus flour, juice and cereal flour, baking and comminuting. As described, oranges are washed and ground to comminute the seeds, rind and pulp and strain the juice therefrom. Cane sugar or honey is added to the juice in amount depending on the quantity of natural sugar present therein and the degree of sweetness desired and the juice is concentrated in a vacuum pan to a specific gravity of about 1.2 at a temperature sufficiently low to conserve the Vitamin C content. The rind oil which evaporates may be condensed as a by-product. The concentrated juice may be kept in drums at about 50-60‹F. until required for use. The solid residue is freed from pectin, oil and naringin by adding water in amount sufficient to allow of easy stirring and then sufficient sodium bicarbonate to neutralize the product. The rind oil which rises to the surface is skimmed off and the solids are separated in a filter press from the liquid which contains the pectin which has been converted into soluble sodium pectate and the naringin. The solids are subjected to hydraulic pressure to bring the moisture content down to about 30 per cent. and dried in a few minutes to a moisture content of about 10 per cent. in a drum &c. drier at about 100-110‹F. In modifications, calcium hydroxide replaces the sodium bicarbonate, or the pulp is subjected without these additions to antolysis, after dilution with water, at a pH of 4.5 in a vat kept by a waterjacket at about 130‹F., the pectin being converted into a soluble salt and removed with the naringin as before, the oil being skimmed off. A plastic dough mass containing the orange solids, flour, concentrated juice, whole wheat, rye,. corn or rice flour, powdered sugar, bran flour, shortening, salt and cod liver oil is baked at not over 130‹ F. to prevent carmelization of the sugar and to bring the dough to a consistency at which it can be formed by extrusion into shreds, flakes &c. which are toasted at 300‹F. and sprayed during agitation with orange extract or strained juice from which the oil has not been eliminated. The product is dried and packaged.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB25556/38A GB511722A (en) | 1938-09-01 | 1938-09-01 | Improvements in or relating to citrus-cereal breakfast food and methods for the manufacture thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB25556/38A GB511722A (en) | 1938-09-01 | 1938-09-01 | Improvements in or relating to citrus-cereal breakfast food and methods for the manufacture thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
GB511722A true GB511722A (en) | 1939-08-23 |
Family
ID=10229606
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB25556/38A Expired GB511722A (en) | 1938-09-01 | 1938-09-01 | Improvements in or relating to citrus-cereal breakfast food and methods for the manufacture thereof |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB511722A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2120589A1 (en) * | 2006-12-18 | 2009-11-25 | Nutraceuticals Limited | Compositions comprising polyunsaturated fatty acids |
-
1938
- 1938-09-01 GB GB25556/38A patent/GB511722A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2120589A1 (en) * | 2006-12-18 | 2009-11-25 | Nutraceuticals Limited | Compositions comprising polyunsaturated fatty acids |
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