Process of Making Food Compounds.
Year: 1892

page_text: Date of Application, 14th Mar., 1892
Complete Specification Left, 5th Jan., 1893-Accepted, 11th Feb., 1893
PROVISIONAL SPECIFICATION.
Process of Making Food Compounds.
I, HERBERT JOHN ALLISON, of 52 Chancery Lane, London, in the County of
Middlesex, Patent Agent, do hereby declare the nature of this invention (which
has been communicated to me from abroad by John Miner, of Detroit, in the
County of Wayne, and State of Michigan, United States of America, Attorney at
Law), to be as follows:-
This invention relates to an improved food product from potato and other
vegetables and the process of producing the same, which will be fully hereinafter
Bet forth.
The object of the invention is to produce a food product from vegetables of
greatly decreased weight and bulk that will remain sweet and wholesome for an
indefinite time in any climate or temperature and in which all the nutritious pro-
perties of the vegetable are preserved and retained. This object is simply and
perfectly accomplished in the following manner; the vegetable is first peeled, then
sliced or grated, after which it is immersed in a preserving solution, the ingredients
and proportions of which are about as follows; water, ninety-eight and seven-tenths
per cent. chloride of sodium, one per cent.; boracic acid, three-tenths per cent.
When the vegetable has become thoroughly saturated with this preserving solution,
it is removed therefrom and drained. Then it is passed through a bleachery, in
which it is subjected to the fumes or gases produced by the combustion of sulphur,
whereby it is rendered clear and white. It is then passed through an evaporator
or drier that completely exhausts the water therefrom. In this desiccated state
it is known as "vegetable chips," but differs from the ordinary product of this kind
in several important particulars, especially that product known as "potato chips,”
which, as ordinarily made, are not treated to the preserving solution, as above
described, but instead are cooked in oil. This destroys or neutralizes some of the
component properties and when recooked gives them a taste foreign to potato, is an
expensive way of preparing them, and at best potato so prepared will keep but a
few months, when it sours and becomes unfit for an article of food. While said
chips prepared by my improved process contain all the properties of potato, except
water, in their normal condition and quantity, including nitrogenous matter, starch,
sugar, fat, and salt, producing an article of food that is wholesome and highly
nutritious, in which condition it will keep for a great length of time, and when
placed in water will absorb the per cent. of water that has been exhausted therefrom
and return to the condition of the raw potato, having the full taste and properties
thereof.
To produce flour from this improved food product, the vegetable is preserved and
desiccated in the manner above set forth, after which it is reduced to the condition
of flour by any suitable process of grinding. Potato-flour as ordinarily made is
composed, principally, if not entirely, of starch, all the other properties of potato
being eliminated in the process of production, while flour produced from potato by
my improved process contains all the properties of potato, except the per cent. of
water which is exhausted, making a flour much richer in nutritive qualities and
more generally adapted for culinary purposes.
Dated this 1st day of March 1892.
ALLISON BROS.,
Agents for the Applicant.

page_text: COMPLETE SPECIFICATION.
Process of Making Food Compounds.
I, HERBERT JOHN ALLISON, of 52 Chancery Lane, London, in the County
of Middlesex, Patent Agent, do hereby declare the nature of this invention
(which has been communicated to me from abroad by John Miner, of Detroit, in
the County of Wayne, and State of Michigan, United States of America, Attorney
at Law), 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 an improved food product from potato and other vege-
tables and the process of producing the same, which will be fully hereinafter
set forth, and the essential features pointed out particularly in the claims.
'The object of the invention is to produce a food product from vegetables of greatly
decreased weight and bulk that will remain sweet and wholesome for an indefinite
time in any climate or temperature and in which all the nutritious properties of
the vegetable are preserved and retained. This object is simply and perfectly
accomplished in the following manner;
The vegetable is first peeled, then sliced or grated, after which it is immersed in
a preserving solution, the ingredients and proportions of which are about as
follows;
Water, ninety-eight and seven-tenths per cent.,
Chloride of sodium, one per cent.,
Boracic acid, three-tenths per cent.
'
When the vegetable has become thoroughly saturated with this preserving
solution, it is removed therefrom and drained. Then it is passed through a
bleachery, in which it is subjected to the fumes or gases produced by the combustion
of sulphur, whereby it is rendered clear and white. It is then passed through an
evaporator or drier that completely exhausts the water therefrom. In this
desiccated state it is known as "vegetable chips," but differs from the ordinary
product of this kind in several important particulars, especially that product known
as "potato chips," which, as ordinarily made, are not treated to the preserving
solution, as above described, but instead are baked in oil. This destroys or
nutralizes some of the component properties, and when recooked gives them a 'taste
foreign to potato, is an expensive way of preparing them, and at 'best potato so
prepared will keep but a few months, when it sours and becomes unfit for an article
of food. While said chips prepared by my improved process, contain all the pro-
perties of potato, except water, in their normal condition and quantity, including
nitrogenous matter, starch, sugar, fat and salt, producing an article of food' that is
wholesome and highly nutritious, in which condition it will keep for a great length
of time; and when placed in water will absorb the percentage of water that has been
exhausted therefrom and return to the condition of the raw potato, having the full
taste and properties thereof.
To produce flour from this improved food product, the vegetable is preserved and
desiccated in the manner above set forth, after which it is reduced to the condition
of flour by any suitable process of grinding.
Potato flour as ordinarily made is composed principally, if not entirely of starch, all
the other properties of potato being eliminated in the process of production, while-
flour "produced from my improved process contains all the properties of potato,
except the percentage of water which is exhausted, making a flour much richer in
nutritive qualities and more menszell» adanted for aulinam MAGAS

page_text: ALLISON BROS.,
Agents for the Applicant.