An Improved Preparation of Malted Pulse Food.
Year: 1893

page_text: Date of Application, 31st May, 1893
Complete Specification Left, 21st Dec., 1893-Accepted, 27th Jan., 1894
PROVISIONAL SPECIFICATION.
An Improved Preparation of Malted Pulse Food.
MARY WATSON 18 Auriol Road West Kensington London, W. Married Woman,
do hereby declare the nature of this invention to be as follows:-
This invention relates to a new or improved process of manufacturing food of a
palatable nitrogenous dextrinous and digestible nature, suitable for the use of
infants or adults, from beans peas lentils or the seed of any other leguminous
plants, or of any of these combined (but preferably from the lentil or the bean
known as the "soy" bean, as being rich in nitrogenous matters), combined with
malt of barley wheat oats or other cereal or of any of these combined, and com-
I take the seed of any
bined or not combined with bicarbonate of potash or soda.
suitable leguminous plant as instance the lentil and preferably the Egyptian or
Indian lentil, and after decortication, and boiling or steaming it or without boiling
or steaming it, I subject it to a roasting baking or other suitable process, for a
period sufficient to break up or rupture the starch granules contained in said seed
or seeds, continuing this roasting or baking process until the unpleasant taste of the
I then reduce the said
lentil is removed and an appetising flavour is obtained.
seed or seeds to powder or flour, and to this flour I add the flour of malted barley
oats or other cereal or a combination of these malted cereals, in the proportion of
from five to thirty five parts of said malt-flour to each one hundred parts of the
flour of the leguminous seed or seeds employed, and preferably I employ only
some fifteen parts of the flour of malted barley as containing sufficient diastase to
act on the starch contained in the combination of malt and pulse flour as above
stated. In no case will the admixture of bicarbonate of potash or soda exceed in
quantity one half of one per centum of the quantity of the flour materials employed,
and preferably said chemicals will not be used at all.
As a modification of my said invention I may use in lien of the flour of malted
cereals as aforesaid, any suitable kind of malt extract or infusion of malt, applied
in any suitable manner, and in quantity sufficient to effect the same diastastic action,
and preferably I apply such extract or infusion to the leguminous seed or seeds
after the roasting or baking of the uncrushed seeds, subjecting said seeds to a
drying process thereafter at a heat of not over 165° F., and after such drying I
reduce the said seed or seeds to flour as before described, then adding or not adding
the bicarbonate of potash or soda.
As an amplification of my said invention I may subject the malted-food
manufactured as hereinbefore described (but before the admixture of bicarbonate
of potash or soda) to the action of moisture, or subject the unmalted flour of the
roasted or baked seeds as herein before described to the action of moisture with
any suitable kind of malt extract or infusion of malt added, keeping the said
malted-food or roasted flour with inalt extract or infusion added at a temperature
sufficient to permit of diastastic action to any extent desired. Thereafter I dry
the said food by baking or other suitable process at a temperature either to
preserve or to render inert (as I may desire) any diastase remaining in the said
food, and thereafter I reduce the said food to powder or flour, then adding or not
adding the bicarbonate of potash or soda, as before described.
Tlated this 31st day of May 1893.

page_text: proved Preparation of Maited Pulise Food.
I, MARY WATSON, of 18 Auriol Road, West Kensington, in the County of
Middlesex, Married Woman 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 new or improved manufacture of food of a palatable,
nutritious and digestible nature, suitable for the use of infants or adults, from beans,
peas, lentils, or the seed of any other suitable leguminous plant, or of any of these
combined (but preferably from the lentil as being rich in albuminoid matter and
phosphates, and the bean known as the soy bean as being richer in albuminoid
matter and fat, and the leguminous seed known as the pea nut or ground nut which
is exceedingly rich in oily or fatty matter, or any one or two of these three) and
malt of barley, wheat, oats, or other cereals or any of these malts combined, or
with any extract of or from malt, or infusion of malt.
I take the seed of any leguminous plant, as for instance the lentil, and preferably
the Egyptian or Indian lentil, and after decortication, and with or without soaking
and boiling and steaming it, or treating it by any one or two of these three
processes, but preferably after soaking it only, for about 12 hours, in the quantity
of water the lentils will absorb, I subject the soaked lentils to a roasting baking
or other heating process for a period sufficient to break up or rupture the starch
granules contained in the said seed, continuing this roasting, baking, or heating
process until a portion of the starch contained in the seed is converted into dextrin,
and a pleasing flavour is obtained. This roasting or baking process may be carried
out at any suitable temperature, according to the nature of the seed (or seeds)
employed, and in the case of the lentil I find this can be done efficiently by baking
the soaked lentils for one hour at a temperature of about 210° F. continuing the
baking for a further hour at a temperature of 275° F. rising gradually to 315° F.,
and then continuing the baking, until the lentils are crisp, at a temperature of
about 250° F. I then reduce the said seed (or seeds) to powder or flour, and to
this flour I add the flour of malted barley, wheat, oats, or other cereals, or a
combination of these malted cereals, in any proportion of from 5 to 35 parts by
weight of said malt flour, or in some cases possibly as high as 70 parts of malt
flour, to each 100 parts by weight of the flour of the leguminous seed (or seeds)
employed; preferably I employ only some 10 parts by weight of the flour of light
kiln-dried malted barley of high diastasic power as containing sufficient diastase to
act on the starch contained in a combination of lentil and malt flour of such
proportions. The quantity of malt employed may vary according to its diastasic
power or the quantity of diastase required in the food, or, if increased flavour or
colour in the food is a desideratum, high-dried or dark malt of any description may
be employed in any suitable quantity.
To raise the proportion of albuminoids and fatty matters in the food I employ,
as an additional constituent thereof, the required quantity of preferably the soy
bean, treated by any or all of the cooking processes previously described (I find
baking for 1 hour at a temperature of about 300° F. is a suitable process with this
seed), or when I desire to keep the ratio of albuminoids virtually unchanged (as in
the case of the lentils) and increase the oily or fatty matter only, in the food, I
employ the required quantity of preferably the pea nut (or ground nut) treated by
any or all of the cooking processes previously described, (I find baking for
30 minutes at a temperature of 300° F. rising gradually to a temperature of 330° F.
is a suitable process with this seed) thereafter reducing the soy bean to a smooth
oily powder or the pea nut (or ground nut) to a smooth oily paste, as the case

page_text: may be, and then thoroughly incorporating it with the food. Such oily or fatty
additions should be the last process in the manufacture of this particular form of
my food, in order that the oily or fatty coating of the food may preserve the malt
and dextrin contained in the food from atmospheric influences.
As a modification of my said invention I may use in lieu of the flour of malted
cereals as aforesaid any suitable kind of malt extract or infusion of malt, or
product from malt having diastasic action, applied in any suitable manner, and in
quantity sufficient to effect the same diastasic action, or for purposes of colouring.
As an amplification of my said invention I may subject the malted food
manufactured as hereinbefore described (and preferably before the admixture of
the aforesaid oily or fatty matters) to the action of moisture in suitable quantity,
or subject the unmalted flour of the roasted or baked seeds as herein before described
to the action of such moisture with any suitable kind of malt extract diastasic
product of malt or infusion of malt added, keeping the said malted food or roasted
or baked flour with malt extract or diastasic product of malt or infusion added, for
the requisite period at a temperature sufficient to permit of diastasic action to the
extent may desire, thereafter drying the said food by baking or other suitable
process at a temperature suited either to preserve or to render inert (as I may
desire) any diastase remaining in the said food, and thereafter I again reduce the
said food to powder or flour, then making, if I desire it, the oily or fatty additions
as aforesaid, but preferably I mix the unmalted flour of the roasted or baked seed
(or seeds) with sufficient water to bring it to the consistency of thick cream, and
then I raise the said mixture to boiling or nearly boiling point in a vessel so
surrounded by boiling water or steam that burning of the food is not possible,
keeping the said mixture at the said temperature for a period of about thirty
minutes to completely gelatinise the starch contained in said roasted or baked seed
(or seeds). I then allow the gelatinised mixture to cool to about 150° F. and then
stir into it a perfectly even milk of malt, made by taking about 10 per cent. as
aforesaid of green malt (which has high diastasic power) and thoroughly mashing
it in warm water and straining it free from cartilage and débris. I then keep the
mixture at a temperature of from 150° F. to 160° F. for a period of about 3 hours,
etirring it at intervals, thereafter drying the said mixture at a temperature not
exceeding about 170° F. if I desire to preserve in an active state any unused diastase
remaining in the said malted mixture, or at any temperature, preferably below
actual boiling point, if I desire to render the said diastase inert, and thereafter I
reduce the malted mixture to powder or flour, then adding, if I desire it, the oily
or fatty additions as aforesaid, the said oil or fat being of particular value in
protecting the maltose in the food from deliquescence. As an alternative but less
efficient method of manufacture I may reduce the leguminous seed or seeds
employed (or such seed or seeds powdered) to a gelatinous state by boiling or
steaming only, and then malt it by any of the methods before indicated, afterwards
drying the food and otherwise treating it as described.
When I desire to manufacture a food of rich quality I employ preferably the
soy bean or pea nut (or ground nut) separately or combined (and in some cases I
find it preferable and expedient to express or remove by mechanical or other
suitable means a portion of the oily or fatty matter contained in such seed or seeds),
and in this process I use preferably an increased quantity of malt, either light
kiln-dried or high dried or dark malt of any description or any combination of
these malts. Such food may be consumed advantageously as a beverage, and I
therefore preferably accentuate the flavour of the seed employed by roasting or
baking it at a higher temperature, and, or, by continuing this roasting or baking
process for a longer period than before mentioned. As a combination for rich fond
purposes I find that fifty per centum by weight of roasted or baked pea nuts, (or
ground nuts), ten per centum by weight of roasted or baked soy beans, and
forty per centum by weight of malt is one of many good combinations, but, of necessity,
I do not bind myself to any particular quantities, or temperatures as mentioned in

page_text: this statement, and the methods of manufacture described in this statement are also
capable of many variations.
Before the oily or fatty addition is made to my food, or after the manufacture of
my food is completed by the processes indicated or by other suitable process or
processes, I may find it advisable to incorporate with the food or foods pepsin or
agents having peptonising powers, sugar in any form, salt, bi-carbonates, starchy
matters, flavourings, essences, or other ingredients, but these incorporations form no
part of my invention.
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 I
claim is:-
1. The manufacture of nutritious digestible or partially digested foods from
cooked leguminous seed or seeds with malt, or any diastasic product from malt,
added in any suitable form, substantially as set forth.
2. In such a manufacture, adding oily or fatty leguminous matter to the ground
leguminous seed or seeds after the addition of the malt, or diastasic product from
malt, to the said ground seed or seeds, for the purposes specified.
3. A food preparation consisting of decorticated leguminous seed or seeds,
impregnated or not with water, cooked in the manner described, then reduced to
powder to every 100 parts by weight of which are added 5 to 35 or in some cases
as much as 70 parts by weight of malted cereal-flour, with or without the addition
of a quantity of oily powder or paste formed by the reduction of roasted oily
leguminous seed or seeds, substantially as set forth.
4. A modification of the food-preparation claimed in the preceding claiming-
clause wherein malt or a diastasic product from malt is caused to operate chemically,
substantially as set forth, for the purpose specified.
5. Other similar food-preparations made in accordance with any of the methods
herein described.
Dated this 21st day of December 1902
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.