GB511722A - Improvements in or relating to citrus-cereal breakfast food and methods for the manufacture thereof - Google Patents

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.