Citrus fiber additive product and process for making same
AssigneeBen Hill Griffin, Inc.
InventorCharles C. Lynn
Life of this patent
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Abstract
Preparing a citrus fiber additive for food products, made from about 80% orange and 20% grapefruit waste containing the peel, membrane, pulp and seed. After washing the fruit, removing the oil from the fruit, extracting the juice therefrom, chopping the waste into chunks, neutralizing the acid content of the chunks by the addition of calcium hydroxide, and pressing out and removing the wet molasses from the neutralized chunks, the process includes: A. blending in sesame grain flour; B. grinding such pressed chunks into about 1/4 inch uniform particle size material; C. drying to less than about 7% moisture in moderate heat of about 210.degree. F.-230.degree. F. into a light tan colored material; and D. milling said material into a desired particle size.
Claims17
The process of preparing an edible additive for food from citrus fruit waste comprising the peel, membrane, and pulp of citrus fruits, which process comprises the steps of:
- A. washing the citrus fruit;
- B. removing oil from the whole citrus fruit;
- C. extracting the juice from the citrus fruit, the remaining substance comprising the citrus fruit waste;
- D. chopping the citrus fruit waste into communited chunks;
- E. neutralizing the acid content of the communited chunks of citrus fruit waste to a pH of about 5.5-7.0;
- F. pressing out and removing water and soluble solids from the neutralized chunks of citrus fruit waste;
- G. adding about 1 part of protein flour, containing about 50% protein, per 50 parts of pressed citrus waste;
- H. grinding such mixture until the fruit waste has a small uniform particle size of about 0.25 inch;
- I. drying the mixture to less than about 7% moisture at a mean temperature of less than about 280.degree. F., into a light tan colored material;
- and
- J. milling said light tan colored material into flour consistency.
An edible citrus fiber additive consisting essentially of pressed chunks of fruit waste having a small uniform particle size and 1 part by weight per 50 parts of such fruit waste of a protein flour containing about 50% protein content, the resulting mixture of protein flour and and ground fruit waste being dried to less than about 7% moisture at a mean temperature of less than about 280.degree. F. and having the consistency of milled flour;
- said pressed chunks of fruit waste comprising peel, membrane, and pulp of citrus fruits which have been washed, the oil removed, and the juice extracted, following which the resulting material has been chopped into small size particles, treated to neutralize the acid content to about 5.5-7.0, and pressed to remove wet molasses.
Dependencies are inferred from the claim text.