Improvements in the Malting of or otherwise Treating Cereals and Legumes for Food Purposes, and of their use in the Manufacture of an Improved Flour and Meal for Bread and Biscuit Making.
Year: 1899

page_text: Date of Application, 20th Feb., 1899-Accepted, 15th Apr., 1899
Improvements in the Malting of or otherwise Treating Cereals and
Legumes for Food Purposes, and of their use in the Manufacture
of an Improved Flour and Meal for Bread and Biscuit Making.
I, JOHN THOMAS O'CALLAGHAN, of 40, Ranelagh Road, South Tottenham,
London, N., in the County of Middlesex, Secretary to a Company manufacturing
rood Stuffs, do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement: -
My invention relates to the preparation of artificially digested food products
from cereals and legumes which can be used ground or in their entirety and when
ground mixed with flour or meal for use in bread and biscuit making so as to
increase the yield of bread, to improve flavour and keeping properties, to assist
fermentation and to lessen the risk of lactic fermentation in the sponging and
doughing stages of breadmaking.
In order to carry my invention into effect I first of all, decorticate by means
of suitable apparatus or machinery, any kind of cereal or legume of their husks
or outer coverings, and in the case of wheat of the outer layer of bran, and then
subject them to a dry heat of 215° Fah. for at least six hours, so as to thoroughly
cook the same. I afterwards allow the baked cereals or legumes to cool, and
whilst the cooling is going on I prepare a solution of pale malted barley in the
following manner.
I macerate in a suitable vessel for five hours 28 lbs. of finely ground barley
malt in nine gallons of water-preferably distilled at a temperature not above
40° Fah., and frequently stir the same. At the end of the five hours I transfer
the mash to a percolator, and from time to time return the menstruum to the
percolator until it flows clear. I can make and use the menstruum without the
use of the percolator, but the solvent is not so active, when in work, as when
it has been passed through a percolator, which more effectually exhausts the
malt of its diastase.
I next take 280 lbs. of any of the cooked cereals or legumes, which it may be
necessary to treat and pour upon them the solvent of malt, and stir the mixture
until the solvent has been absorbed by the cereals or legumes. I immediately
dry the treated cereals or legumes as quickly as possible by any convenient pro-
cess at a temperature not exceeding 140° Fah. until they are thoroughly dry
and crisp.
I also prepare by infusion-not exceeding a temperature of 150° Fah., a liquid
extract of ground malted maize-yellow for preference and of ground malted
unhusked rice (malting having been carried out in the customary way,) in the
proportions mentioned in the preceding paragraph. These infusions I recommend
should be added to the cooked maize and rice, only, respectively instead of the
solvent of barley malt.
If the treated cereals or legumens are required to be flaked I pass them between
heated rolls, not exceeding a temperature of 140° Fah., immediately the cooked

page_text: cereals or legumes have absorbed the solution of barley malt, or the solutions or
extracts of maize malt or rice malt.
When the treated cereals are required for bread or biscuit making purposes
I grind and dress them by means of suitable machinery very fine, eliminating the
tailings. I then thoroughly and intimately mix 20 lbs. thereof into 260 lbs. of
either flour or wheaten meal.
If, however lentils or any other kind of treated and ground legume are required
for use in bread or biscuits I proceed as stated in the preceding paragraph, but
only use of them 10 lbs. to 270 lbs. of either four or meal.
To manufacture bread I take 6 lbs. of the prepared flours or meals; 1 oz. of
compressed yeast; 1 oz. of salt and make a bay in the flour. I dissolve the
yeast and salt in sufficient water at a temperature of 90° Fah. and make a weak
-dough, which I allow to prove for thirty minutes. I then knock it up and scale
for tins or form into any fancy shape required. I allow the dough to recover
itself and then bake it.
The following method I also adopt for breadmaking. I take 20 lbs. of the
prepared cereals (either rice or maize) and add thereto.10 quarts of water at a
temperature of 90° Fah. I allow, this mixture: to stand for about an hour, fre-
quently stirring it. This quantity I find is sufficient for a sack of flour (280 lbs.)
and it should only be added to dough. at its doughing stage.
In the preparation of flour or meal for the manufacture of ginger biscuits,
gingerbread, treacle bread, and the like in which treacle or molasses is used, I
take molasses in the proportion of 1 cwt. of molasses to 6 cwt. of a compound
of flour or meal. I heat the molasses and then pour it upon maize flour prepared
as hereinbefore stated in the proportion of 2 cwt. of the maize flour to 4 cwt.
of flour or meal. In the preparation of flour or meal for the manufacture of
treacle bread the proportions I use are 1 cwt. molasses; 2 cwt. prepared maize
flour; 2 cwt. prepared rye flour; 1 cwt. wheat meal and 1 cwt. Hour, the molasses
being heated and poured upon the prepared maize flour as previously described.
For invalids' infants and general food purposes the treated cereals and legumes
can be either finely or coarsely dressed, but must be immediately packed in air
tight canisters or packages. In their final preparation I prefer to use a combina-
tion of five of the prepared cereals-maize, wheat, rice, barley and oats, all in
equal proportions by weight.
When an extra nourishing product for bread and biscuit making, infants'
invalids and general food purposes is required I add to a solution of malt herein-
before described, and previously to its being poured upon any of the cooked
cereals not legumes, 56 lbs. of unsweetened condensed pure milk, and 2 gallons
of lime water. After the treated cereals have absorbed this combined solution
of malt, lime water and milk, they can be either flaked, or ground and dealt with
as hereinbefore set forth and described.
In the several modifications of my processes hereinbefore specified I have set
forth certain relative proportions and certain temperatures. I desire it to be
understood that I do not limit myself to any particular proportion or temperature,
as these may be departed from (with the exception of the temperature at which
the treated cereals and legumes are dried which should not exceed 150° Fah.
otherwise the diastase in the solutions of malt would in all probability be des-
troyed or killed) to a considerable extent, without seriously injuring the products
obtained. I have however found by experiment that the said temperatures and
relative proportions give good results and I advise that they may be adhered to
as closely as possible.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is:
1. The herein described process of decorticating cereals and legumes of their
husks or outer coverings, cooking the same, adding thereto a solvent of melted.

page_text: barley, obtained by maceration in cold water and by percolation, preparing solu-
tions or extracts of malted rice and malted maize, adding the solvents and extracts
to the cooked cereals and legumes, adding to the solvent of malted barley malted
maize & malted rice condensed milk and lime water, drying the treated cereals
and legumes, passing the damp cereals and legumes between heated rolls and
drying same, grinding and dressing the dried cereals and legumes, adding same
in certain relative proportions to flour or meal for bread or biscuit making, method
of making same into bread, using molasses for gingerbread, ginger nuts and
treacle bread, and finally packing the treated cereals and legumes in air tight
packages or canisters, for use as foods for invalids', infants' and the public
generally, all in the proportions herein set forth, described and stated.
2. Improvements in the malting of, or otherwise treating cereals and legumes
for food purposes and of their use in the manufacture of an improved flour and
meal for bread and biscuit making.
Dated this 18th day of February 1899