IMPROVEMENTS IN THE MANUFAC- TURE OF NUTRITIVE FOODS AND CONFECTIONERY."
Year: 1879

page_text: LETTERS PATENT to John Fordred, of Tottenham, in the County of Middlesex,
Technical Chemist, for the Invention of "IMPROVEMENTS IN THE MANUFAC-
TURE OF NUTRITIVE FOODS AND CONFECTIONERY."
PROVISIONAL SPECIFICATION left by the said John Fordred at the Office
of the Commissioners of Patents on the 17th April 1879.
JOHN FORDRED, of Tottenham, in the County of Middlesex, Technical Chemist.
"IMPROVEMENTS IN THE MANUFACTURE OF NUTRITIVE FOODS AND CONFEC-
TIONERY."
The object of the present Invention is the preparation of certain nutritive com-
pounds in such forms as will admit of their application as foods, as drinks, and as
sweetmeats.
It is well known that malt possesses highly restorative and nutritive powers,
and these have recently attracted much attention, but no means have as yet been
devised to utilize these valuable properties of malt in such a way as to render them
generally available in an alimentary form.
In carrying this Invention into practice, I first prepare from coarsely ground malt
a concentrated liquid extract, by "mashing" it with warm water, straining through
This extract
a flannel, and then evaporating down to the consistence of treacle.
being completely soluble in water, enables me to combine it not merely with flour.
and such like edible substances, but also with saccharine matters, milk, and liquid
extracts. This extract of malt make use of in the preparation of biscuits or cakes,
cocoa, or chocolate, coffee, and equivalent substances, milk, jujubes, candy, and other
sweetmeats, and a variety of other substances of a similar character.
In preparing for example cocoa or chocolate according to my Invention, I mix
the above mentioned extract of malt with ground cocon or chocolate in a steam
pan in the proportion of one third to one half its weight, adding sufficient sugar to
sweeten; when smooth and well combined, the paste is turned out or is preserved
from the air in tius or jars, and can be used in the ordinary way in which paste
cocoas and chocolates are used, or it may be made into cakes.
In treating coffee according to my Invention, I take the roasted and ground
berries, and add thereto rd of their weight of malt extract, mix well together, and

page_text: dry on trays in a hot air chamber, and preserve the mixture in tin canisters or
bottles. Or I prepare a concentrated extract of coffee from the roasted and ground
berries, and mix it with the malt extract, but in this case the preparation is more
fluid, and should be preserved in bottles; if condensed milk be added it may be
kept in tins.
Biscuits and cakes combined with the malt extract, may be prepared in various
ways, one mode is as follows: :-
I take fine flour
sugar
butter
-
1 pound
2 ounces
2 ounces
malt extract
8 ounces
These I mix together and carefully bake in an ordinary oven.
In preparing jujubes, I add of inalt extract half the combined weight of the gum
and sugar whilst in the liquid state in the pan, and finish off in the usual manner.
In preparing a sweetmeat, I take equal weights of butter, sugar, and malt extract,
and a little water, and boil them together till combined, and then pour the hot
mixture into tins or moulds to cool and solidify; this sweetmeat being very hygro-
scopic, should be preserved in tins or be wrapped in tin foil. Various kinds of
sweetmeats may be thus prepared with or without the butter.
In the above processes, I do not confine myself to the exact proportions named.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said John Fordred in the Great Seal Patent Office on the 17th October
1879.
JOHN FORDRED, of Tottenham, in the County of Middlesex, Technical Chemist.
"IMPROVEMENTS IN THE MANUFACTURE OF NUTRITIVE FOODS AND CONFEC-
TIONERY."
"
The object of the present Invention is the preparation of certain nutritive com-
pounds in such form as will admit of their use as foods, as drinks, or as confections
or sweetmeats.
It is well known that malt possesses highly nutritive and restorative powers, and
its merits in these respects have recently attracted much attention, but no means
have as yet been devised to utilize these valuable, properties of malt in such a way
as to render them available to the general public in an alimentary form.
I am aware that bread and also biscuits have been manufactured, containing
ground malt, but the introduction of a sufficient quantity of the ground malt to be
of real service would render the food unsightly, owing to the presence of so much
woody fibre, and in the case of preparing fluid foods or drinks, the use of ground
malt is inadmissible.
In carrying out my Invention, I make use of a concentrated liquid extract of
malt, which is perfectly soluble, and which I prepare from coarsely ground malt by
mashing" it with twice its volume of warm water at a temperature not exceeding

page_text: one hundred and fifty two degrees Fahrenheit for about three hours. I then strain
the infusion (sweet wort) through fine flannel, and evaporate it in a vacuum pan at
a temperature not exceeding one hundred and forty five degrees Fahrenheit, till it
attains the consistence of treacle.
This extract being soluble in water, is capable of being readily combined, not merely
with flour and such like edible substances, but also with saccharine compounds, milk,
and liquid extracts. This soluble extract of inalt I make use of in the preparation
of biscuits or cakes, compounds of cocoa, chocolate, coffee, and equivalent substances,
condensed milk, jujubes, candy, and other sweetmeats, and a variety of other
substances of a similar character.
In preparing for example cocoa or chocolate according to my Invention, I take,
say, fifteen pounds of ground cocoa or chocolate, and three to six pounds of con-
centrated extract of malt, adding sufficient sugar to sweeten and mix the whole in
a steam pan at a temperature not exceeding one hundred and forty five degrees
Fahrenheit. When smooth and well combined, the paste is turned out and is pre-
served from the air in tins or jars, and can be used in the ordinary way in which
paste cocoas and chocolates are employed. In some cases I add a suitable propor-
tion of condensed milk to the above ingredients whilst in the steam pan.
In treating coffee according to my Invention, I take the roasted and ground
berries, and add thereto one fourth to one half of their weight of malt extract, mix
well together and dry on trays in a hot air chamber at a temperature not exceeding
one hundred and thirty degrees Fahrenheit. I then pulverize and sift the malted
coffee and preserve it from the atmosphere in tin canisters well closed. This is
requisite on account of the hygroscopic property of the mixture. I manufacture
also malted coffee in another form in the following manner :-
-I prepare a concen-
trated liquid extract of coffee from the roasted and ground berries, and add to it
about twenty five per cent. of its weight of malt extract, and concentrate in a
vacuum pan at a temperature not exceeding one hundred and forty five degrees
Fahrenheit; but in this case the preparation is fluid, and should be preserved in
bottles; if condensed milk be added to it in the pan, the compound will be more
solid, and can be put up in tins in the same way as condensed milk is preserved.
In preparing a condensed malted milk suitable for infants, I add a quantity of
the extract of malt to the milk and sugar whilst being concentrated in the vacuum
pan, the proportion being so adjusted that the finished product will contain about
ten per cent. of the extract of malt. In this case I prefer to treat the malt extract
previously to use by filtering it whilst warm through animal charcoal, in order to
decolorize it, and thereby to preserve the natural color of the milk.
In manufacturing biscuits and cakes according to my Invention,
follows: I take (say),—
Fine flour
Sifted sugar
Fresh butter
Malt extract
1 pound
2 ounces
2 ounces
4 ounces
proceed as
These I mix well together, roll out the dough, and divide into biscuits or cakes
in the usual manner, and then bake them carefully in an oven, employing as little
heat as possible so as to prevent the destruction of the intrinsic properties of the
malt. To insure this result, the heat of the oven should not exceed four hundred
degrees Fahrenheit.

page_text: baked flour I add one pound of the concentrated malt extract, and after incorpo-
rating them well together, dry the mixture on trays in a hot air chamber at a
temperature not exceeding one hundred and thirty degrees Fahrenheit; when
thoroughly dry, I pulverize and sift the malted flour, and add to it five pounds of
the plain baked Hour, and after mixing them well together, pass the mixture
through a sieve of, say, sixty meshes to the inch. The malted farinaceous food thus
prepared, I then pack in tin boxes to protect it from the action of the atmosphere.
I will now explain the manner of carrying out my Invention with respect to the
manufacture of confectionery.
In preparing jujubes, I add of malt extract one half the combined weight of the
gum and sugar whilst in the liquid state in the pan, and finish off in the usual
manner. These jujubes after being thoroughly dried in the stove, should be coated
in the manner described by Edwin Hawker in one or other of the Specifications of
his Patents dated June Nineteenth, One thousand eight hundred and seventy four
(No. 2135), and December Eighteenth, One thousand eight hundred and seventy four
(No. 4371). It is necessary that they should be thus protected to prevent them
from adhering together.
In preparing a sweetmeat or candy, I take equal weights of sifted sugar and malt
extract, and about one fourth their joint weight of fresh butter, and boil them
together in a steam pan till well combined. I then pour the hot mixture onto a
marble slab, and when sufficiently cool, divide it into squares or cakes by means of
a suitable cutter. This sweetmeat being very hygroscopic, must be preserved in
tins, or be wrapped in tin foil. Various kinds of sweetmeats or confections may
thus be prepared with the extract of malt, and with or without the butter.
Wherever in the above Specification I have prescribed a particular temperature
or proportion of material or time to be employed in the various processes, it must
be understood that I do so merely as indicating that which I have found most
efficacious, but I do not limit myself to such temperatures or proportions, or time,
as variations in temperatures or proportions, or duration of time may be introduced,
and results of like character to those which I have described may be attained.
Having now set forth the nature of iny Invention of "Improvements in the
Manufacture of Nutritive Foods and Confectionery," and explained the manner of
carrying the same into effect, I wish it to be understood that I do not claim the
manufacture of the concentrated liquid extract of malt as above described, neither
do I claim the use of malt in the manufacture of bread and biscuits, irrespective of
the manner in which it is employed, but what I consider novel and desire to secure
by the above in part recited Letters Patent is,-
The use of a concentrated extract of malt in the preparation of nutritive foods
and confectionery, substantially as and for the purpose above described.
In witness whereof, I, the said John Fordred, have hereunto set my hand
and seal, the Seventeenth day of October, in the year of our Lord One
thousand eight hundred and seventy nine.
JOHN FORDRED. (L.S.)