Patent GB-474597-A (GB)
Title: Improvements in or relating to preservation of solid edible fat-containing substances
IPC: A23L1/00
Filed: 1936-01-27
Abstract: Solid edible fat-containing substances in mass form are protected against rancidity by application of a surface-coating of an edible oil-containing seed in a finely divided condition. Application may be effected by dusting on or deposition from a suspension of the finely divided material in water or other suitable liquid.  The seeds used include wheat, oats, rye, barley, maize, alfalfa, sesame, sunflower and poppy seeds, cottonseed, linseed and soya and castor beans.  In place of the whole seeds, press cakes obtained after extracting the oil therefrom may be used.  The Specification as open to inspection under Sect. 91 comprises also the protection of any solid-fat-containing animal or vegetable material subject to oxidative or ageing change by applying a surface - coating of an anti-oxidative substance thereto, or by adding the substance by mixing or injection into the material.  The materials treated include soaps, greases and lanoline.  The anti-oxidative materials used include both oil-containing and non-oil-containing vegetable materials or extracts therefrom.  Besides cereal grain and other seeds or press cakes obtained on extraction of oil from seeds, vegetable materials such as leaves, e.g. maple-tree leaves, or twigs may be used as the anti-oxidative materials.  Normally solid fats or oils may be infused with the vegetable materials or may be dissolved in solvents and the solutions contacted with the materials or their extracts and the solvent then removed.  Where extracts of the vegetable materials are used ethyl alcohol may be employed as the solvent.  Gasoline may be used for press cakes, but where the material contains oil or fat a solvent is used which does not substantially remove the oil or fat therefrom.  The extracts may be used as such or after removal of the solvent, e.g. by vacuum distillation.  The extract may be filtered to remove fibres of the materials.  Glyceride oils or fats may be infused with the materials preferably by heating for 15--20 minutes at about 140--150 DEG  F., and the product used for coating or treating the substance to be protected; the oil used may be the same as is present in the substance treated, e.g. a codliver oil extract may be used for protecting cod livers against rancidity.  This subject-matter does not appear in the Specification as accepted.  Reference has been directed by the Comptroller to Specifications 15552/05 and 17762/05, [both in Class 82].ALSO:The Specification as open to inspection under Sect. 91 comprises the protection of rubber, particularly in the form of discrete masses, against oxidative or ageing change by applying a surface coating of an anti-oxidative substance or by adding such substance thereto.  The anti-oxidative materials used include both oil-containing and non-oil-containing vegetative materials or extracts therefrom.  Besides cereal grain and other seeds or press cakes obtained on extraction of oil from seeds, vegetative materials such as leaves, e.g. maple tree leaves, or twigs may be used as the anti-oxidative materials.  Where extracts of the vegetable materials are used, ethyl alcohol may be employed as the solvent.  Gasoline may be used for press cakes, but where the material contains oil or fat, a solvent is used which does not substantially remove the oil or fat therefrom.  The extracts may be used as such or after removal of the solvent, e.g. by vacuum distillation.  The extract may be filtered to remove fibres of the materials.  Glyceride oils or fats may be infused with the materials preferably by heating for 15-20 minutes at about 140-150 DEG  F. and the product used for the coating or treating. This subject-matter does not appear in the Specification as accepted.  Reference has been directed by the Comptroller to Specifications 15552/05 and 17762/05, [both in Class 82].ALSO:Solid edible fat-containing substances in mass form are protected against rancidity by application of a surface coating of an edible oil-containing seed in a finely divided condition. Application may be effected by dusting on or deposition from a suspension of the finely divided material in water or other suitable liquid.  The seeds used include wheat, oats, rye, barley, maize, and alfalfa, sesame, sunflower and poppy seeds, cottonseed, linseed and soya and castor beans.  In place of the whole seeds, press cakes obtained after extracting the oil therefrom may be used.  Amongst the materials treated are meat, including oxtails, pork, mutton and smoked meat, fish, crabmeat, poultry including chickens, geese or turkeys, butter, cheese, frozen cream and biscuit fillings containg 5-10 per cent of skim milk powder.  Milk chocolate and similar products may be coated with finely ground unroasted cocoa beans.  Oat flour may be dusted on sliced bacon, fat backs, tenderloin, chilled beef and other meat products readily subject to rancidity, fillets of fish, fish which has been cleaned and which is subsequently to be refrigerated, and cod or halibut livers which may first be pressed to remove oil and which may be used as animal food or for making edible products. Sweetmeats made from cod livers may be dusted with oat flour after manufacture.  Meat products may be coated by dipping in a mixture of 30 per cent of oat flour and 70 per cent of water.  The Specification as open to inspection under Sect. 91 comprises also the protection of any solid animal or vegetable material subject to oxidative or ageing change by applying a surface coating of an anti-oxidative substance thereto, or by adding the substance by mixing or injection into the material.  The materials treated include shelled nuts, which may be coated with oat flour, crushed nuts to which the oat flour may be added during the crushing, seeds, including coffee beans and coffee products which may be treated after roasing with oat flour or fresh ground unroasted coffee beans, roasted oats or roasted oat flour which may be treated with unroasted oat or other flour, and potato chips.  Other materials treated include rubber, resins, soaps, greases, lanoline, drugs and chemicals.  The anti-oxidative materials used include both oil-containing and non-oil-containing vegetable materials or extracts therefrom.  Besides cereal grain and other seeds or press cakes obtained on extraction of oil from seeds, vegetative materials such as leaves, e.g. maple tree leaves, or twigs may be used as the antioxidative materials.  Oat flour may be mixed with curing or pickling materials coated on or injected into meat or with salt used for curing fish; the oat flour may be mixed with paraffin prior to application as a coating.  Fish may be coated with oat flour prior to glazing with ice or coating with paraffin or may be coated with a mixture of paraffin and a phosphatide extract of cereal flour.  The oat flour may be infused with paraffin wax at 200 DEG  F. and the product used for coating animal products.  Spices may be added to the anti-oxidative materials.  Oat flour may be added to powdered milk, cream, buttermilk, egg yolk or egg albumen if desired prior to the drying step.  Alternatively ground unroasted cocoa beans may be added to the milk.  The vegetative materials, e.g. finely ground unroasted cocoa beans may be added to milk chocolate and similar products at any stage in the manufacture thereof. Normally solid fats or oils may be infused with the vegetative materials or may be dissolved in solvents and the solutions contacted with the materials or their extracts and the solvent then removed.  Where extracts of the vegetative materials are used ethyl alcohol may be employed as the solvent.  Gasoline may be used for press cakes, but where the material contains oil or fat a solvent is used which does not substantially remove the oil or fat therefrom.  The extracts may be used as such or after removal of the solvent, e.g. by vacuum distillation.  The extract may be filtered to remove fibres of the materials.  Glyceride oils or fats may be infused with the materials preferably by heating for 15-20 minutes at about 140-150 DEG  F. and the product used for coating or treating the substance to be protected; the oil used may be the same as is present in the substance treated, e.g. a cod liver oil extract may be used for protecting cod livers against rancidity.  This subject-matter does not appear in the Specification as accepted.  Reference has been directed by the Comptroller to Specifications 15552/05 and 17762/05, [both in Class 82].