Improvements in the Method of Treating Bananas for use in the Preparation of Food and Drink.
Year: 1890

page_text: Date of Application, 22nd Oct., 1890
Complete Specification Left, 22nd July, 1891-Accepted, 29th Aug., 1891
PROVISIONAL SPECIFICATION.
Improvements in the Method of Treating Bananas for use in the
Preparation of Food and Drink.
We, MAX AUGUST EMIL Schneider, of Baden-Baden, in the Grand Duchy
of Baden, in the Empire of Germany, and ROBERT HENRY COALL, of 44 Bedford
Square, in the County of Middlesex, Doctors of Medicine, do hereby declare the
nature of this invention to be as follows:—
The invention relates to the conversion of the banana fruit into meal to be used,
either alone or combined with other nutritious or medicinal materials, in the
preparation of most nutritious, palatable, and sustaining food and drink, applicable
to the use of infants, invalids and others.
For this purpose the banana fruit is subjected to a drying and roasting process
upon kilns of any suitable construction or upon wire grills or gratings in an oven or
hot chamber, or in closed cylinders having suitable outlets for the escape of the
vapour or gases evolved during the process. When the fruit has been sufficiently
dried or roasted, it is ground or pounded in a mill, mortar, or other suitable
apparatus, and used either separately or incorporated with other farinaceous or
medicinal matters of an alkaline, saccharine, or other nature, or combinations
thereof as may be necessary for the various purposes for which it is required and
so as to render the same soothing, agreeable to the palate, and sustaining in nature.
The following is one method in which the banana may be dried and roasted for
its conversion into meal. The banana is carefully peeled, it is then placed on a thin
wire grill or grating at a short distance from one another, the grill or grating with
its load is then put into a hot oven of about 35° Celsius, where it is allowed to
remain for about 8 hours more or less; it is advisable that the temperature be very
regular.
During this operation the banana loses nearly all the water it naturally contains
and the fruit is dried; when the banana is removed from the oven it is to be placed
in a dry room for not less than 24 hours, after which it is again, whilst on the
aforesaid wire grill or grating, placed in the oven, which is now heated to a
temperature of about 55° to 60° Celsius. After remaining in the oven for about
5 hours, the fruit will have given off all the water it contained and it is then ready
for roasting; for this operation the banana is cut crosswise into pieces of about a
centimeter in length, after which it is placed in a coffee roaster or such like
apparatus over a very quick fire and carefully rotated until it becomes of a dark
brown color. The operation should be carefully watched and the roaster should be
shaken from time to time to ensure the contents becoming all of the same color,
like coffee.
After this the roasted banana is rapidly discharged from the roaster and cooled
in the air; by this process the pieces become quite hard and dry. When quite
cool, the pieces are broken preferably in a stone basin before they are placed in the
mill, which latter reduces them to a fine brown colored flour.
An excellent food for children and invalids can be made by mixing the above
described brown banana flour with maize corn flour, and the said brown flour is an
excellent substitute for coffee.
By these means the banana is converted into a food material capable of being
packed, transported, and kept in stock, without losing its essential qualities.
Dated this 22nd day of October 1890.
Dated this 22nd day DI October 1890.
i Price Bd1
M. A. E. SCHNEIDER.
ROBERT HENRY COALL.
By Harris & Mills,
23, Southampton Buildings, London, Agents.

page_text: COMPLETE SPECIFICATION.
Improvements in the Method of Treating Bananas for use in the
Preparation of Food and Drink.
We, MAX AUGUST EMIL SCHNEIDER, of Baden-Baden, in the Grand Duchy
of Baden, in the Empire of Germany, and ROBERT HENRY COALL, of 44 Bedford
Square, in the County of Middlesex, Doctors of Medicine, 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 relates to the conversion of the banana fruit into meal to be used,
either alone or combined with other nutritious or medicinal materials, in the
preparation of most nutritious, palatable, and sustaining food and drink, applicable
to the use of infants, invalids, and others.
For this purpose the banana fruit is subjected to a drying and roasting process
upon kilns of any suitable construction, or upon wire grills or gratings in an oven
or hot chamber, or in closed cylinders having suitable outlets for the escape of the
vapour or gases evolved during the process. When the fruit has been sufficiently
dried or roasted, it is ground or pounded in a mill, mortar, or other suitable
apparatus, and used either separately or incorporated with other farinaceous or
medicinal matters of an alkaline, saccharine, or other nature, or combinations
thereof, as may be necessary for the various purposes for which it is required and
so as to render the same soothing, agreeable to the palate, and sustaining in nature.
The following is one method in which the banana may be dried and roasted for
its conversion into meal. The banana is carefully peeled; it is then placed on a
thin wire grill or grating at a short distance from one another; the grill or grating
with its load is then put into a hot oven at about 35° Celsius, and having suitable
outlets for the escape of the vapours and gases given off, where it is allowed to
remain for about 8 hours, more or less; it is advisable that the temperature be very
regular.
During this operation the banana loses nearly all the water it naturally contains
and the fruit is dried; when the banana is removed from the oven, it is to be placed
in a dry room for not less than 24 hours, after which it is again, whilst on the
aforesaid wire grill or grating, placed in the oven, which is now heated to a
temperature of about 55° to 60° Celsius. After remaining in the oven for about
5 hours, the fruit will have given off all the water it contained and it is then ready
for roasting; for this operation the banana is cut crosswise into pieces of about a
centimeter in length, after which it is placed in a coffee roaster or such like
apparatus over a very quick fire and carefully rotated until it becomes of a dark
brown color. The operation should be carefully watched and the roaster should be
shaken from time to time to ensure the contents becoming all of the same color,
like coffee.
After this the roasted banana is rapidly discharged from the roaster and cooled
in the air, or in a suitable cooler; by this process the pieces become quite hard and
dry. When quite cool the pieces are broken, preferably in a stone basin, before
they are placed in the mill, which latter reduces them to a fine brown coloured
flour.
An excellent food for children and invalids can be made by mixing the above
described brown banana flour with maize corn flour, and the said brown flour is an
excellent substitute for coffee.
By these means the.banana is converted into a food material capable of being
packed, transported, and kept in stock without losing its essential qualities.
Having now particularly described and ascertained the nature of our said inven-
tion, and in what manner the same is to be performed, we declare that what we
claim is :-
The method, substantially as herein described, of treating the banana so as to

page_text: obtain a flour or meal of highly nutritious quality, which can be used as herein
stated, and can be packed, transported, and kept in stock without losing its essential
qualities.
M. A. E. SCHNEIDER.
R. H. COALL.
By Harris & Mills,
23, Southampton Buildings, London, Agents.