A Process for the Manufacture of Alimentary Products containing Vegetable Albumen.
Year: 1897

page_text: Date of Application, 30th Dec., 1897
Complete Specification Left, 19th Sept., 1898-Accepted, 12th Nov.,
1898
PROVISIONAL SPECIFICATION.
A Process for the Manufacture of Alimentary Products containing
Vegetable Albumen.
I, Dr. CARL KOBBE, of 70, Uerdingerstrasse, Crefeld, in the German Empire,
Chemist, do hereby declare the nature of this invention to be as follows:-
This invention relates to a process for the manufacture of alimentary products
containing vegetable albumen.
The raw materials to be treated such as peas, beans, buck-wheat and the like are
reduced to small pieces or ground up in a fresh and dry condition in suitable
grinding, rubbing, squeezing, pounding or crushing machines and are mixed with
several times their own weight of a weak saline solution. Experiment has shewn
that five times the quantity of a 2% solution of common salt is preferable for this
purpose. After standing for about 24 hours, the mass is treated in filter or
bydraulic presses and the clear solution obtained is evaporated in a
apparatus. The salt solution must be of such a weakness and the evaporation must
be effected at such a low temperature that the coagulation of the albuminous
substances is avoided. The evaporated extract has a fino brownish colour, is perfectly
clear and can be employed as an extract or can be further dried in a vacuum drying
apparatus. The cakes obtained by compressing the mass mixed with the salt
solution form an extremely valuable and strengthening fodder.
vacuum
Instead of a weak solution of common salt, other salt solutions can be used, for
instance, potassium chloride, sodium carbonate and also weak acid solutions (hydro-
In every
chloric acid, lactic acid), that is to say, solutions which dissolve albumen.
case the addition of salt is so small that it can remain in the albuminous extract or
in the dried albumen which it serves to preserve. When acid solutions are employed
they can be afterwards neutralized.
The described process renders it possible to obtain vegetable albumen in the form
of extract containing from 35 to 50% of albumen or in the form of a powder or
tablets containing from 50 to 70% of albumen. The products so obtained form a
valuable and cheap alimentary substance and are of special importance for pro-
In the form of extract
visioning expeditions, ships, and like purposes.
the product is very similar in appearance and taste to the well known Liebig's
meat extract.
In order to give to the preparation the important nourishing salts and the taste
of vegetables, the said vegetables (cabbage, celery, carrots, etc.) can be mixed in as
fine a state of division as possible, with the albuminous raw materials, or an extract
of these nourishing materials can be afterwards added to the albnminous extract.
Spices, stimulants and the like can also be added.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant,

page_text: COMPLETE SPECIFICATION.
A Process for the Manufacture of Alimentary Products containing
Vegetable Albumen.
I, DR. CARL KOBBE, of 70, Uerdingerstrasse, Crefeld, in the German Empire,
Chemist, 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 :-
This invention relates to a process for the manufacture of alimentary products
containing vegetable albumen.
The raw materials to be treated such as peas, beans, buck-wheat and the like are
reduced to small pieces or ground up in a fresh and dry condition in suitable
grinding, rubbing, squeezing, pounding or crushing machines and are mixed with
several times their own weight of a weak saline solution. Experiment has shown
that five times the quantity of a 2% solution of common salt is preferable for this
purpose. After standing for about 24 hours, the mass is treated in filter or
hydraulic presses and the clear solution obtained is evaporated in a vacuum
apparatus. The salt solution must be of such a weakness and the evaporation must
be effected at such a low temperature that the coagulation of the albuminous
substances is avoided. The evaporated extract has a fine brownish colour, is
perfectly clear and can be employed as an extract or can be further dried in a
vacuum drying apparatus. The cakes obtained by compressing the mass mixed
with the salt solution form an extremely valuable and strengthening fodder.
Instead of a weak solution of common salt, other salt solutions can be used, for
instance, potassium chloride, sodium carbonate and also weak acid solutions
(hydrochloric acid, lactic acid), that is to say, solutions which dissolve albumen.
In every case the addition of salt is so small that it can remain in the albuminous
extract or in the dried albumen which it serves to preserve. When acid solutions
are employed they can be afterwards neutralized.
The described process renders it possible to obtain vegetable albumen in the
form of extract containing from 35 to 50 % of albumen or in the form of a powder
or tablets containing from 50 to 70 % of albumen. The products so obtained form
a valuable and cheap alimentary substance and are of special importance for
provisioning expeditions, ships, and like purposes. In the form of extract the
product is very similar in appearance and taste to the well known Liebig's meat
extract.
In order to give to the preparation the important nourishing salts and the taste
of vegetables, the said vegetables (cabbage, celery, carrots, etc.) can be mixed in
as fine a state of division as possible, with the albuminous raw materials, or an
extract of these nourishing materials can be afterwards added to the albuminous
extract. Spices, stimulants and the like can also be added.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what
claim is
A process for the manufacture of an alimentary product containing a high
percentage of vegetable albumen and in the form of a liquid a powder or a solid,
such process consisting in reducing to small pieces or grinding the raw materials
containing the vegetable albumen, and in mixing the same with a saline solution
or dilute-acid of such weakness that, when the albuminous solution obtained is

page_text: evaporated in a vacuum apparatus the albumen is not coagulated, the said salt or
acid remaining in the mass for the purpose of preserving the product substantially
as herein before described.
Dated the 19th day of September 1898.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.