Improvements in the Preparation of Extracts of Tea and Coffee, and in Utilizing a Bye-product of the Process.
Year: 1893

page_text: Date of Application, 29th Mar., 1893
Complete Specification Left, 28th Dec., 1893-Accepted, 3rd Feb., 1894
PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Extracts of Tea and Coffee, and
in Utilizing a Bye-product of the Process.
I, EDWARD SONSTADT, of Churchfields, Cheshunt, Herts, Fellow of the
Chemical Society, do hereby declare the nature of this invention to be as
follows:-
The invention mainly consists in removing the tannin from extracts of tea, not
necessarily completely, but in such proportion as may be desirable. This I effect
by adding milk, skimmed or otherwise, to the extract, preferably during its con-
centration. A compound containing casein and tannin is formed, part of which
forms clots, easily separable on pouring off the liquor. Another portion of the
precipitate remains in suspension in a finely divided state. On allowing the liquor
to stand in suitable vessels, till next day for instance, the precipitate practically
subsides, and the liquor may be decanted or siphoned off, and may then be
aromatised, bottled, and sterilised, preferably in the manner described in Speci-
fication No. 21106, A.D. 1890. The thick portion left behind, I collect into
bottles, which are securely closed and heated in a water bath or otherwise to
sterilise the contents. After standing some days, the tannin compound forms a
nearly solid deposit in these bottles, and on opening the bottles the supernatant liquor
may be poured off and added to any freshly treated tea extract.
The proportion of skimmed milk that I prefer to use, is about eight ounces to
the extract from one pound of tea; but I do not confine myself to this proportion,
which may be varied according to the proportion of tannin in the tea extracted, or to
the requirements of the consumer. Cream may be used instead of milk, in smaller
proportion, but it is less advantageous.
The compound of tea tannin obtained may be made up into tea tannin confection
with sugar or it may be otherwise utilized.
The same process may be used to remove tannin or part of it, from coffee
extracts, but with considerable reduction of the proportion of milk used.
Dated this 28th day of March 1893.
EDWARD SONSTADT.
COMPLETE SPECIFICATION.
Improvements in the Preparation of Extracts of Tea and Coffee, and
in Utilizing a Bye-product of the Process.
I, EDWARD SONSTADT, of Churchfields, Cheshunt, Herts, Fellow of the
Chemical Society, 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 :—
The invention mainly consists in removing the tannin from extracts of tea, not
necessarily completely, but in such proportion as may be desirable. This I effect
by adding milk, skimmed or otherwise, to the extract, preferably during its con-
centration. A compound containing casein and tannin is formed, part of which
forms clots, easily separable on pouring off or straining the liquor. Another
portion of the precipitate remains in suspension in a finely divided state. On
allowing the liquor to stand in suitable vessels, till next day for instance, the
precipitate practically subsides, and the liquor may be decanted or siphoned off,
Price &1

page_text: and may then be aromatised, bottled and sterilised, preferably in the manner
described in Specification No. 21,106, A.D. 1890. The thick portion left behind,
I collect into bottles, which are securely closed and heated in a water bath or
otherwise to sterilise the contents. After standing some days, the tannin compound
forms a nearly solid deposit in these bottles, and on opening the bottles the
supernatant liquor may be poured off and added to any freshly treated tea
extract.
The proportion of skimmed milk that I prefer to use, is about eight ounces to
the extract from one pound of tea, but I do not confine myself to this proportion,
which may be varied according to the proportion of tannin in the tea extracted, or
to the requirements of the consumer. Cream may be used instead of milk or of
skimmed milk, in smaller proportion, but it is less advantageous.
The compound of tea tannin obtained may be made up into tea tannin confection
with sugar; or may be otherwise utilised.
The same process may be used to remove tannin, or bodies resembling tannin,
from coffee extracts; but with considerable reduction of the proportion of
milk used.
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 removal of tannin from tea extracts; and of tannin or tannin-
resembling substances from coffee extracts, by means of milk, substantially in the
manner described.
(2.) The separation of the tannin compound obtained from associated liquid by
heating in a closed vessel so as to sterilise the contents, and obtain the tannin
compound in a compact mass, easily separable from the liquid portion, and in a
condition suitable for utilization, all substantially as described.
Dated this 27th day of December 1893.