An Improved Alimentary Product, and Process of Making the same.
Year: 1896

page_text: Date of Application, 14th Apr., 1896-Accepted, 30th May, 1896
COMPLETE SPECIFICATION.
An Improved Alimentary Product, and Process of Making
the same.
I, JOHN HARVEY KELLOGG of 202; Manchester Street, Battle Creek,
Calhoun County, State of Michigan, United States of America, Physician,
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:-
My invention relates to an improved alimentary product and to the process of
making it and the object of the improvement is to provide a food product which is
in a proper condition to be readily digested without any preliminary cooking or
heating operation, and which is highly nutritive and of an agreeable taste thus
affording a food product particularly well adapted for sick and convalescent persons.
To this end my invention consists in the new process and the new article of
manufacture hereinafter described and claimed.
In carrying out my invention I use as a material from which to produce my improved
alimentary product, wheat either in its natural state or slightly pearled; barley, or
oats, prepared by the removal of a portion of the outer husks; maize, and other
grains and farinaceous seeds.
The steps of the process are as hereinafter described :--
First Soaking the grain for some hours, say 8 to 12, in water at a temperature
which is either between 40 degrees and 60 degrees Fahr. or 110 degrees and
140 degrees Fahrenheit, thus securing a preliminary digestion by aid of cerealin,
a starch-digesting organic ferment contained in the hull of the grain or just beneath
it. The temperature must be either so low or so high as to prevent actual
fermentation while promoting the activity of the ferment. This digestion adds to
the sweetness and flavour of the product.
Second-Cooking the grain thoroughly. For this purpose, it should be boiled
in water for about an hour, and if steamed, a longer time will be required. My
process is distinctive in this step, that is to say, that the cooking is carried to
the stage when all the starch is hydrated. If not thus thoroughly cooked,
the product is unfit for digestion and practically worthless for immediate
consumption.
Third-After steaming, the grain is cooled and partially dried, then passed
through cold rollers, from which it is removed by means of carefully adjusted
scrapers. The purpose of this process of rolling is to flatten the grain into
extremely thin flakes in the shape of translucent films, whereby the bran or
cellulose covering is disintegrated or broken into small particles, and the con-
stituents of the grain are made readily accessible to the cooking process, to
which it is to be subsequently subjected, and the action of the digestive fluids
when eaten.
Fourth After rolling, the compressed grain (or flakes) having been received
upon suitable trays, is subjected to a steaming process, whereby it is thoroughly
cooked, and is then baked or roasted in an oven until dry and crisp.
The finished product thus consists of extremely thin flakes, in which the bran or
cellulose is disintegrated and which have been thoroughly cooked and prepared
for the digestive processes by digestion, thorough cooking, steaming, and roasting.
In this respect it differs from any similar alimentary article which has been
heretofore produced.

page_text: The preliminary cerealin digestion converts a part of the starch into dextrin, and
thus causes the grain to become somewhat glutinous, whereby I am enabled to
apply a high pressure during the rolling process, without any necessity of heating
the rollers, and thus very thin flakes are produced which are not brittle, and are
readily roasted to, assume a sweet flavor.. The cooking before the rolling, also
assists in rendering the latter operation easier and more effective and together with
the steaming or cooking after rolling, brings the product into a condition in which
it is readily soluble and digestible without any further cooking. The steaming or
cooking, and baking or roasting processes may be effected in the same apparatus,
the product being first subjected to the action of steam, and, after the steam is cut
off, to the action of dry heat.
The product being perfectly sterilized, will keep indefinitely. It is a perfectly
cooked food and ready to eat at once with no preparation whatever. It is very
palatable and hence often eaten in a dry state. Besides having the physical
property of perfect solubility, it is visually readily distinguishable from ordinary
preparations of wheat and allied grains which bave been merely steamed to a
degree sufficient to soften them exteriorly preparatory to passing them between
rollers, since it has a slightly brown color, owing to the conversion of the starch
into dextrin, and is in the form of large and very thin flakes of practically uniform
thickness.
In place of reducing the grain by rolling to thin flakes, which is the preferred
form of the product, it may be simply cracked or broken into small particles of
irregular shape. This is effected by merely adjusting the rollers the proper
distance apart.
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 process hereinbefore described for the manufacture of an improved
alimentary product, which consists first, in soaking the grain in water for some hours,
whereby it is subjected to a preliminary digestion with its contained cerealin, and
at a temperature which prevents actual fermentation; second subjecting the
previously soaked grain to heat for a time sufficient to completely cook the starch;
third drying the grain, fourth rolling the grain between cold rollers; and fifth,
baking the flakes until thoroughly dry and crisp, as specified.
2. The process hereinbefore described, for the manufacture of an improved
alimentary product, which consists first, in soaking the grain in water for some hours,
whereby it is subjected to a preliminary digestion with its contained cerealin, and
at a temperature which prevents actual fermentation; second subjecting the
previously soaked grain to heat for a time sufficient to completely cook the starch,
and third, drying the grain, as specified.
3. The improved cooked alimentary product from grain such as wheat, herein before
described, which exists in the form of large attenuated baked crisp and slightly
brown flakes of practically uniform thickness, the same being readily soluble and
containing dextrin, as specified.
Dated this 14th day of April 1896.
..
A. M. & WM. CLARK,
53 Chancery Lane, London, Chartered Patent Agents.