A New or Improved Manufacture of Meat Extract.
Year: 1892

page_text: Date of Application, 8th Feb., 1892-Accepted. 4th Feb., 1893
COMPLETE SPECIFICATION.
A New or Improved Manufacture of Meat Extract.
I, JOHANNES FRECHLAND BOESEN of 54 Frederiksborggade, Copenhagen,
Denmark, Manufacturer 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 main object of this invention is to produce an extract of meat or meat juice
which shall contain the albuminous constituent materials of the meat and have the
delicate real meat taste, while retaining or preserving such qualities for a great
length of time, the meat after being thus treated and without needing any addition
of chemical ingredients retaining also a certain high commercial value and in
accordance with its original value or cost. The meat extract or juice made
according to this invention acts with great intensity upon the organs of taste, and
one part by weight of the solid constituent parts of same acts in solution with the
same intensity upon the organs of taste as about 6 parts of Leibig's extract dissolved
in the same quantity of water.
The pieces of flesh (weighing say from 10 to 20 pounds each) having been well
washed are put wet into a boiler containing a little water, the lid being then put
on, either hermetically or loosely all according as it is desired in view of the sale
value of the flesh to extract all the pieces of same at the same temperature and in
the same time or to examine and remove the pieces according as they acquire the
desired degree of tenderness. The boiler is provided with an outer jacket into
which steam is admitted until a thermometer inserted for instance in the lid
indicates the boiling point in the inner space (where no steam is admitted). The
admission of steam is now diminished until the temperature in the inner space has
gone down so far as the operator judges sufficient according to the quality of the
meat that is to say so as that the albuminous substances do not coagulate. This
temperature should be maintained for some hours all according to the quality of
the meat and the age of the animal.
I would here remark that it is not possible to indicate a fixed maximum
temperature which the flesh or meat can stand without causing the albumen to
coagulate, because it depends entirely upon the quality of the meat. Even as the
albumen contained in one egg is of four kinds, each having its own point of
coagulation, depending also upon the age of each egg, so also in flesh there are
various albuminous substances of which some coagulate earlier and some later or at
a higher temperature and depending moreover each upon the age of the animal and
the quality of the flesh. A little practice in judging of the material to be treated
will however soon enable the operator to judge of the heat required in this part of
the process.
I may however add that about 190° F. is the highest and 140° the
lowest temperature, the former for the flesh of old animals and the latter to that of
young animals.
The juice is next run into bottles, which are corked and placed warm in the inner
space of the boiler after the meat has been taken out (or into another equivalent
receptacle). The lid is put on and steam is put into the jacket, so that the
temperature in the inner space becomes high enough to destroy the developed
microbes but not so high as to coagulate the albuminous matters. Such a tem-
perature is that of about 190° F. as a maximum for extract from old cattle and about
140° F. as a maximum for extract from young prime cattle depending also upon
the quality of the meat. This degree of heat is kept for a couple of hours,
whereupon the boiler containing the filled bottles is allowed to cool down slowly to
about 77° F. say during the night. The microbe germs will develope at this
owered temperature I thereupon admit fresh steam to the jacket so as to raise the

page_text: temperature to the first named degree and maintain it for a couple of hours,
whereby the aforesaid developed microbes are killed. By this treatment the meat
juice or meat extract is made to keep sweet and tasty. The meat thus treated has
a good sale value especially if salted.
..
If it be not desired that the extract shall contain the albumen or all of it. then
the temperature in the inner space is kept at a higher temperature than indicated
and may be at boiling point while the juice flows. The meat will then become
tender in a shorter time. The juice is drawn off and put into a boiler wherein it is
heated to and kept at boiling point and the fat and albumen collecting on the
surface are skimmed off during the boiling. But if there is not to be left a trace of
albumen in the juice I draw it off from the meat digester and let it stand till cool
and then skim off the albumen and fat. I then heat the juice whereby the fine
particles of albumen still remaining may collect in small lumps, which are skimmed
off a final cooling and filtering process removes if required all trace of albumen.
The juice thus partly or wholly deprived of its albumen is then run into bottles
and sterilized in the manner above described.
Juice containing very little albumer or no albumen at all as the case may be is
not used for children and invalids but has useful stimulating properties.
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.
First. The process of manufacture of meat extract or juice having meat flavour
and keeping qualities while the meat after being thus treated retains a good
commercial value the said process consisting of the series of operations herein before
described.
Second. As a new or improved product the meat extract or juice having the
character described.
T
1
1000
February
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.