Improvements in the Manufacture of Oatmeal, Oat Flour, and Rolled Oats or Flaked Oatmeal.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Oatmeal, Oat Flour, and Rolled
Oats or Flaked Oatmeal.
I, WILLIAM INGLIS, The Midlothian Oatmeal Mills, Bonnington, Leith,
do hereby declare the nature of this invention to be as follows:-
This invention relates to the introduction into oatmeal, oat flour, and rolled
oats or flaked oatmeal of a percentage of malt extract or similar article, the object
being to render those articles of food of a highly nourishing description and easy
.of digestion for adults or infants.
As an example of my process I take say 10 pounds of oatmeal or oat flour
of any grade or degree of fineness; mix with luke warm water to a thick paste,
add warm water and raise the mixture to about 140 or 150 degrees F. add
4 pounds of malt extract and keep at about 140 F. deg. for some time say
60 minutes less or more--then raise to about 200 degrees and cool. The paste
or mixture after being malted is first rolled out into thin cakes either by hand or
on a suitable machine for the purpose, and then passed on to a dryer direct or put
into a "press" having pressure applied either by hand power or machinery or by
a hydraulic appliance.
I afterwards dry these cakes on hot plates, a travelling or other description of
oven, or on a travelling band of woven material, wire or otherwise, heated by hot
air or steam heated pipes or by gas or oil lamp jets.
When the substance is thoroughly dry and friable I reduce it by means of
mill stones or rollers or other description of grinding mill into fine meal and mix
say 10 per cent. or more (but I do not confine myself to proportions) into the
ordinary sorts of oat meal, oat flour, or rolled or flaked oats. This I describe as
malted oat meal, malted oat flour, or malted rolled oats.
The machines or appliances for the practical working of the above process may
vary considerably but these I prefer to use are, 1st a suitable boiler or pan provided
with stirring fingers or prongs driven either by hand, or machinery, belt or gear.
The boiler may have an outside casing or shell in which water is
kept between this outer casing and the inside boiler proper. A suitable
door or gate is provided in these boilers for discharging the substance after treat-
ment, this I call malted meal extract.
The paste or malted meal extract may be dryed in an oven or on hot plates movable
or stationary or on a hot travelling band of any description, the heat being applied
by steam or hot air heated pipes underneath or above the band, or by gas or oil
jet flames, but preference is given to the travelling band or shaking sieve over
heated air of any kind, however applied.
When sufficiently dry I grind this malted oat meal or oat flour on mill stones,
rollers or machine suitable for the purpose, into fine meal.
I take 10 per cent. of this malted meal extract (but the proportion may be added
to or reduced) and mix with ordinary oatmeal, oat flour, or rolled or flaked oats

page_text: and I claim that the introduction of this malted extract renders the meal etc. with
which it is mixed more easy of digestion and of a highly nourishing nature as the
malt extract acts on the oatmeal, oat flour, or rolled oats etc. and converts the
insoluble starch of the oats into soluble dextrine.
As the finished product is of a dry nature it can be packed in sacks, bags, tins or
jars of any sort and will keep its flavour for an indefinite length of time, but in
any case much longer that does oatmeal, oat flour rolled or flaked oats manufactured
in the ordinary manner.
Improvements in the Manufacture of Oatmeal, Oat Flour, and Rolled
Oats or Flaked Oatmeal.
I, WILLIAM INGLIS, The Midlothian Oatmeal Mills, Bonnington, Leith,
Manufacturer of Oatmeal, Oatflour, and Rolled Oats or Flaked Oatmeal, 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 the introduction into oatmeal, oat flour and rolled
oats or flaked oatmeal of a percentage of malt extract or similar article, the
object being to render those articles of food of a highly nourishing description and
easy of digestion for adults or infants.
As an example of my process I take say 10 pounds of oatmeal or oatflour of
any quality or degree of fineness; mix with warm water to a thick paste, add
warm water and raise the mixture to about 140 or 150 degrees Fahr.; add four
pounds of malt extract and keep at about 140 degrees Fahr. for some time say
60 minutes more or less-then raise to about 200 degrees Fahr. and cool. The
paste or mixture after being malted is first rolled out into thin cakes either by
hand or on a suitable machine for the purpose, and then passed on to a dryer direct
or put into a press" having pressure applied either by hand power or machinery
or by a hydraulic appliance.
"
I afterwards dry these cakes on hot plates, travelling or other description of
oven, or on a travelling band of woven material, wire or otherwise, heated by hot
air or steam heated pipes or by gas or oil lamp jets.
When the substance is thoroughly dry and friable I reduce it by means of mill
stones or rollers or other description of grinding mill into fine meal and mix
say 10 per cent. or more (but I do not confine myself to proportions) into the
ordinary sorts of oatmeal, oatflour or rolled or flaked oats. This I describe as
malted oatmeal, malted oat flour, or malted rolled oats.
The machines or appliances for the practical working of the above process may
vary considerably but those I prefer to use are illustrated on the accompanying
sheet of drawings. Fig. 1 represents the heater consisting of a boiler or pan A
provided with a stirrer B driven by any suitable gearing. The boiler has an outside
casing or shell C into which water or steam is introduced serving to heat the boiler
and at the same time prevent the contents from becoming singed. When the
contents require to be removed the boiler is lifted out of the casing and emptied.
The substance thus produced I call malted meal extract.
In place of a heater constructed as described I may employ any other suitable

page_text: form at present in use having stirring fingers or prongs actuated by hand,
machinery, belt or gear, and having a suitable door or gate for discharging.
The paste or malted meal extract may be then dried by a travelling band D
such as is shewn in Fig. 2 which is heated by a number of rows of steam or hot
air heated pipes E situated beneath or above the band or it may be by gas or oil
jet flames. The dried extract is then fed by the hopper F into the receptacle
which is to contain it.
Any other form of oven, or movable or stationary hot plates may be employed
for drying the extract but preference is given to the travelling band or shaking
sieve over heated air of any kind however applied.
The subsequent treatment of the dried extract is as herein before described.
Also as another example of carrying my invention into effect I may obtain good
clean brewer's malt and after grinding it on millstones, rollers or any suitable
grinding machine, sift or aspirate therefrom all husks and fibre. Twenty or
thirty pounds of this may then be taken and mixed into say every 100 lbs. of
oatmeal, oatflour or rolled oats, the resulting product being very similar to that
obtained by the process first described.
By the introduction of this malted extract the meal etc. with which it is mixed
is rendered more easy of digestion and of a highly nourishing nature as the malt
extract acts on the oatmeal, oatflour or rolled oats etc., and converts the insoluble
starch of the oats, into soluble dextrine.
As the finished product is of a dry nature it can be packed in sacks, bags, tins,
or jars of any sort and will keep its flavour for an indefinite length of time, but in
any case much longer than does oatmeal oatflour rolled or flaked oats, manufactured
in the ordinary manner.
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:-
-
The introduction into oatmeal, oatflour, and rolled oats, or flaked oatmeal, of a
percentage of malt extract or similar article in the manner as and for the purposes
hereinbefore described and shewn in the accompanying drawings.
Dated this
JOHNSONS,
Petitioner's Agents, 115, St. Vincent Street, Glasgow.
JOHNSONS,
Petitioner's Agents, 115, St. Vincent Street, Glasgow.