Process for the Production of a Relishing Soluble Albuminous Meat Extract.
Year: 1899

page_text: Date of Application, 2nd Jan.,.1899.
Complete Specification Loft, 23rd Sept., 1899-Accepted, 28th. Oct., 1899
PROVISIONAL SPECIFICATION.
Process for the Production of a Relishing Soluble Albuminous
Meat Extract.
I, OTTO SIEBOLD, of 27, Sophienstrasse, Leipzig, Kingdom of Saxony, Germany,
Chemist, do hereby declare the nature of this invention to be as follows:-
The subject of this invention is a process for the production of a relishing
soluble meat extract containing albumen or rich in albumen.
In the production of meat extract in the heretofore well known manner all
the albumen is removed partly by the acids and acid salts of the extract by precipi-
tation, partly by the salts of the extract by salting out and partly by coagulation
through the temperature employed in the salting so that the extract made contains
practically no albumen. Nor does the addition of soluble albumen to the extract
fulfil the object viz. the production of a soluble albuminous meat extract because
the albuminous parts that will be precipitated by the acid when it is added in a
soluble condition to the extract are transformed into an insoluble condition and
because other albuminous parts that will not be precipitated by the acids are
salted out.
The following process leads to the obtaining of a preparation which is quite
soluble in water and in which the typical relishing taste of meat extract is in
no wise altered. The process consists of three parts, the first being the initial
preparation of the extract, the second the preparation of the albumen, and the
third the combination of the two aforesaid products.
The acidity of the meat extract having been determined so much of a neutraliz-
ing agent is added as is required for neutralizing the acid. This agent may for
instance be bicarbonate of soda. The soluble albumen is then in a suitable
manner rendered into a swollen condition so that it forms a thick, glassy ductile
mass. In this condition of the albumen the meat extract neutralized as described
is added thereto and mechanically intimately combined therewith, whereupon the
product may be dried in an atmosphere of carbon dioxide.
In this condition the solubility of the albumen is in no wise altered, and the
product swells at once out in water and dissolves therein whether cold or heated
into an opalescent or milkwhite liquid, which has the typical taste and smell of
meat extract, if tasteless albumen has been used. This taste which diminished
in atrength by the neutralization of the meat extract regains its original strength'
after the mixture with the albumen.
The object of the product is to give to meat extract the wanting albumen, and
to improve the nourishing qualities of foods to which such meat extract is added
while at the same time giving the same a richer and more relishing taste.
n
2
"
1000
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.
COMPLETE SPECIFICATION.
Process for the Production of a Relishing Soluble Albuminous
Meat Extract.
I, OTTO SIEHOLD, late of 27, Sophien-Strasse of Leipzig, Kingdom of Saxony,
Germany, but at present resident of 11, Köthener Strasse, Berlin, Kingdom of

page_text: Prussia, German Empire, Chemist, 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:
1
The object of this invention is a process for the production of a relishing
Boluble meat extract containing albumen, or rich in albumen.
In the production of meat extract in the heretofore well known manner all
the albumen removed partly by the acids and acid salts of the extract by precipi-
tation, partly by the salts of the extract by salting out and partly by coagulation
through the temperature employed in the salting so that the extract made contains
practically no albumen. Nor does the addition of soluble albumen to the extract
fulfill the object viz. the production of a soluble albuminous meat extract because
the albuminous parts that will be precipitated by the acid, when it is added in a
soluble condition to the extract, are transformed into an insoluble condition and
because other albuminous parts that will not be precipitated by the acids are
salted out.
The following process leads to the obtaining of a preparation which is quite
Boluble in water and in which the typical relishing faste of meat extract is in
no wise altered. The process consists of three parts, the first being the initial
preparation of the extract, the second the preparation of the albumen, and the
third the combination of the two aforesaid products.
The acidity of the meat extract having been determined, so much of a neutraliz-
ing agent is added as is required for neutralizing the acid. This agent may for
instance be bicarbonate of soda. The soluble albumen is then brought into a
swollen condition by means of alcalies, so that it forms a thick, glassy ductile
mass. In this condition of the albumen the meat extract neutralized as described
is added thereto and mechanically intimately combined therewith, whereupon
the product may be dried in an atmosphere of carbon dioxide.
In this condition the solubility of the albumen is in no wise altered, and the
product swells at once out in water and dissolves therein whether cold or heated
into an opalescent or milkwhite liquid, which has the typical taste and smell of
meat extract, if tasteless albumen has been used. This taste which diminished
in strength by the neutralization of the meat extract regains its original strength
after the mixture with the albumen.
The object of the product is to give to meat extract the wanting albumen, and
to improve the nourishing qualities of foods to which such meat extract is added
while at the same time giving the same a richer and more relishing taste.
Having now particularly described and ascertained the nature of my
invention, and in what manner the same is to be performed, I declare that what
I claim is:-
Process for the production of a savory albuminous meat extract, in which the
acid of a meat extract is neutralized by a neutralizing agent, whereafter the
whole is mechanically and intimately mixed with soluble albumen brought into
swollen condition by means of alcalies until the mass becomes thick and glassy,
substantially as set forth.
1000