Patent US3917852A successfully refreshed from Google Patents.
US3917852A
Expired / Lapsed
US
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High protein citrus food products
Assignee: Florida Department of Citrus
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Filing: 1974-06-13
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Granted: 1975-11-04
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Expires: 1994-06-13
Abstract
Abstract A high protein citrus food product is prepared which has good storage stability and texture by combining a major amount of citrus juice or the equivalent thereof with minor amounts of acid-soluble protein and solubilized starch. The starch is solubilized by heating in the presence of water and, optionally, an enzyme to effect partial hydrolysis. Additional food stabilizers can advantageously be added as well as sweeteners and flavoring components and the final mixture may be processed into a number of forms including dry powder and concentrates.
Inventors
- 👤 Matthew D Maraulja
- 👤 John A Attaway
- 👤 Cedric D Atkins
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 16:31
CPC Classifications
A; A23; A23L; A23L2/00; A23L2/52; A23L2/66
Claims Analysis
Total Claims: 20
Claim 1
Independent Claim
110 words
A PROCESS FOR PREPARING A HIGH PROTEIN CITRUS FOOD PRODUCT WHICH COMPRISES FORMING A MIXTURE BY COMBINING ABOUT 1 TO 6 WEIGHT PERCENT OF GLYCOPROTEIN MATERIAL WHICH IS SOLUBLE AT A PH OF ABOUT 2-4, ABOUT 0.1 TO 1.0 WEIGHT PERCENT OF A SOLUBLE FOOD STABILIZER, AND 0.5 TO 3.0 WEIGHT PERCENT STARCH IN THE PRESENCE OF SUFFICIENT WATER TO SOLUBILIZE AND PARTIALLY HYDROLYZE SAID STARCH, HEATING THE MIXTURE AT A TEMPERATURE OF ABOUT 210*-260* FOR ABOUT 10-15 MINUTES, TO EFFECT SAID SOLUBILIZATION AND HYDROLYSIS AND ADDING AT LEAST 50% BASED ON THE TOTAL WEIGHT OF THE PRODUCT OF SINGLE STRENGTH CITRUS JUICE OR THE EQUIVALENT THEREOF IN CITRUS SOLIDS.
Claim 2
Dependent Claim
110 words
A PROCESS FOR PREPARING A HIGH PROTEIN CITRUS FOOD PRODUCT WHICH COMPRISES FORMING A MIXTURE BY COMBINING ABOUT 1 TO 6 WEIGHT PERCENT OF GLYCOPROTEIN MATERIAL WHICH IS SOLUBLE AT A PH OF ABOUT 2-4, ABOUT 0.1 TO 1.0 WEIGHT PERCENT OF A SOLUBLE FOOD STABILIZER, AND 0.5 TO 3.0 WEIGHT PERCENT STARCH IN THE PRESENCE OF SUFFICIENT WATER TO SOLUBILIZE AND PARTIALLY HYDROLYZE SAID STARCH, HEATING THE MIXTURE AT A TEMPERATURE OF ABOUT 210*-260* FOR ABOUT 10-15 MINUTES, TO EFFECT SAID SOLUBILIZATION AND HYDROLYSIS AND ADDING AT LEAST 50% BASED ON THE TOTAL WEIGHT OF THE PRODUCT OF SINGLE STRENGTH CITRUS JUICE OR THE EQUIVALENT THEREOF IN CITRUS SOLIDS.
Claim 3
Dependent Claim
110 words
A process for preparing a high protein citrus food product which comprises forming a mixture by combining about 1 to 6 weight percent of glycoprotein material which is soluble at a pH of about 2-4, about 0.1 to 1.0 weight percent of a soluble food stabilizer, 0.5 to 3.0 weight percent starch; about 2 to 9 weight percent of a sweetener, at least 50% based on the total weight of the product of citrus juice or the equivalent thereof in orange solids, and heating the mixture at a temperature of about 210* -260*F. for about 10-15 minutes in the presence of sufficient water to solubilize and partially hydrolyze said starch.
Claim 4
Dependent Claim
110 words
A process for preparing a high protein citrus food product which comprises forming a mixture by combining about 1 to 6 weight percent of glycoprotein material which is soluble at a pH of about 2-4, about 0.1 to 1.0 weight percent of a soluble food stabilizer, 0.5 to 3.0 weight percent starch; about 2 to 9 weight percent of a sweetener, at least 50% based on the total weight of the product of citrus juice or the equivalent thereof in orange solids, and heating the mixture at a temperature of about 210* -260*F. for about 10-15 minutes in the presence of sufficient water to solubilize and partially hydrolyze said starch.
Claim 5
Dependent Claim
31 words
Process of claim 1 wherein about 85 to 92 weight percent of about 11* to 15* Brix orange juice or the equivalent thereof in orange solids is added subsequent to heating.
Claim 6
Dependent Claim
29 words
Process of claim 1 wherein about 54 to 57 weight percent 6*-14* Brix high acid citrus juice or the equivalent thereof in citrus solids is added subsequent to heating.
Claim 7
Dependent Claim
30 words
Process of claim 2 wherein said major amount of citrus juice is 54 to 57 weight percent 6*-14* Brix high acid citrus juice or the equivalent thereof in citrus solids.
Claim 8
Dependent Claim
30 words
Process of claim 2 wherein said major amount of citrus juice is 85 to 92 weight percent of about 11*-15* Brix orange juice or the equivalent thereof in orange solids.
Claim 9
Dependent Claim
32 words
Process of claim 1 wherein about 2.0 to 9.0 weight percent of a sweetener is added to said mixture subsequent to heating along with about 0.02 to 0.08 weight percent flavoring agents.
Claim 10
Dependent Claim
27 words
Process of claim 1 wherein said citrus food product is stabilized by heating at 165* - 205* F for a period of time sufficient to cause stabilization.
Claim 11
Dependent Claim
31 words
Process of claim 1 wherein said citrus food product is dried by heating at a temperature of about 165*-205* F for a period of time sufficient to produce a crystalline solid.
Claim 12
Dependent Claim
28 words
Process of claim 8 wherein said citrus food product is concentrated by heating further at 615* - 205* F for a period of time sufficient to cause concentratioN.
Claim 13
Dependent Claim
18 words
Process of claim 2 which comprises the further step of adding 0.02 to 0.08 weight percent flavoring agents.
Claim 14
Dependent Claim
20 words
Process of claim 2 which comprises the further step of drying the food product to a crystalline solid by heating.
Claim 15
Dependent Claim
27 words
Process of claim 2 which comprises the further step of heating the food product at a temperature of at least about 165* F. to stabilize the product.
Claim 16
Dependent Claim
23 words
Process of claim 2 wherein the heat stabilized product is further heated at a temperature of about 165*- 205*F. to form a concentrate.
Claim 17
Dependent Claim
153 words
A process for preparing a high protein citrus food product which comprises forming a mixture by combining about 1 to 6 weight percent of glycoprotein material which is soluble at a pH of about 2-4, about 0.1 to 1.0 weight percent of soluble food stabilizer, and 0.5 to 3.0 weight percent starch in the presence of sufficient water to solubilize and partially hydrolyze said starch, heating the mixture first at a temperature of about 210* -260* F. for about 10-15 minutes, cooling to below 140* F, and then maintaining at a temperature not exceeding about 140* F for an additional 5-15 minutes in the presence of about 0.1 to 0.15 weight percent Alpha -anylase enzyme based on the starch, raising the temperature above about 140* F. to deactivate said enzyme and adding at least 50% based on the total weight of the product of citrus juice or the equivalent thereof in citrus solids.
Claim 18
Dependent Claim
153 words
A process for preparing a high protein citrus food product which comprises forming a mixture by combining about 1 to 6 weight percent of glycoprotein material which is soluble at a pH of about 2-4, about 0.1 to 1.0 weight percent of soluble food stabilizer, and 0.5 to 3.0 weight percent starch in the presence of sufficient water to solubilize and partially hydrolyze said starch, heating the mixture first at a temperature of about 210* -260* F. for about 10-15 minutes, cooling to below 140* F, and then maintaining at a temperature not exceeding about 140* F for an additional 5-15 minutes in the presence of about 0.1 to 0.15 weight percent Alpha -anylase enzyme based on the starch, raising the temperature above about 140* F. to deactivate said enzyme and adding at least 50% based on the total weight of the product of citrus juice or the equivalent thereof in citrus solids.
Claim 19
Dependent Claim
15 words
Process of claim 15 wherein said amount of starch is about 2.0- 3.0 weight percent.
Claim 20
Dependent Claim
17 words
Process of claim 15 wherein said additional heating in the presence of enzyme is for 10-15 minutes.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-11-03 | 1979-05-05 | 1979-11-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-11-03 | 1983-05-05 | 1983-11-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-11-03 | 1987-05-05 | 1987-11-04 | $7700.00 | Window Closed / Lapsed |