Improvements in or relating to the Treatment of Milk, Cream, and Various Food Materials, and in Apparatus therefor.
Year: 1892

page_text: Date of Application, 13th Aug., 1892
Complete Specification Left, 10th May, 1893-Accepted, 12th Aug., 1893
PROVISIONAL SPECIFICATION.
Improvements in or relating to the Treatment of Milk, Cream, and
Various Food Materials, and in Apparatus therefor.
I, ADAMANTIUS JOHN MICHAEL BOLANACHI, of Daphne Cottage, Buccleuch
Road, West Dulwich, in the County of Surrey, Chocolate Manufacturer and
Confectioner, do hereby declare the nature of this invention to be as follows:-
This invention relates to the boiling, drying, mixing, heating or cooling of
various food materials, such as milk, cream, sugar and the like and to the
apparatus employed therein. The apparatus may consist of either a vacuum or
an open pan provided with stirring mechanism and the usual jackets which are
employed for heating or cooling purposes as required.
Inside the vacuum pan I place any suitable framing gearing etc. adapted to
operate the stirring and scraping mechanism; this may be conveniently arranged
in the form of a rotary frame or scraping and mixing apparatus whose axis of
motion would coincide with the axis of the pan and be driven by a shaft passing
through a stuffing box say in the top of the pan, the motion being imparted to
the shaft by suitable gearing belts or the like, all necessary shafting etc. outside
the pan being carried in suitable bearings or supports. Upon the driving shaft
of the scraping and mixing mechanism inside the pan may place one or more
toothed wheels adapted to gear with other wheels for the purpose of imparting
motion to the stirrer which is journalled in the scraper. The stirrer may consist
of any suitable form of revolving arms which may be fixed upon the shaft which
is caused to revolve in the manner above described. The scraper may be
arranged to engage with the interior of the pan upon one or more parts at once
and the scraper itself may be made solid and of the form of the pan or preferably
in sections operating together and if necessary pressed by springs or so shaped
as to cause the material to press them against the wall of the pan.
The discharge branch which will preferably be situated at the bottom of the
pan in the line of its axis may be employed to act as a bearing for the stirring
and scraping mechanism which may be made to lift out of the pan if desired.
The stirrers in any desired part of the internal apparatus may be made hollow
so that steam, hot or cold water or other medium may be introduced therein
preferably through the shaft to facilitate the operations going on in the pan.
Similar stirring apparatus may be employed with the open pan which as well as
the vacuum pan may be jacketted in any required manner, and provided with
suitable means for conveying the heating or cooling medium to the jacket and to
the stirrers and means for introducing the material into the pan particularly the
vacuum pan, and means for withdrawing it, charging vessels being connected and
employed if desired and all the usual pipes, cocks, gauges, air pumps and the like
being employed as required. To facilitate the heating or cooling more especially
with the open pan I may employ a movable vessel, coil, or the like adapted to bé
let down into the liquor and having means, such for example as flexible tubes
for introducing and removing the water or other heating or cooling medium.
The following will serve to illustrate some of the processes which may be
carried out with the assistance of the above described apparatus producing results
not hitherto attained. For example in the preparation of what is known as
sugar cream for confectioners and chocolate manufacturers. The usual course is
to boil. the cream in an open pan at a high temperature say 240° then to remove
it from the pan and place it on a cooling slab, generally with cold water passing
through it, and under it, and afterwards either to beat and stir it by hand or to

page_text: transfer it to another vessel in which it is stirred and thus turned into what is
technically called sugar cream. In preparing this material I place the materials
consisting of sugar and glucose into the pan where it is simply boiled without
the assistance of the stirrers, then the steam is removed and a cooling medium
say water is introduced through the jacket and the stirring apparatus and the
material cooled down sufficiently after which the stirrers are set in motion and
the sugar cream produced without ever removing it from the original pan or
apparatus thus greatly facilitating the manufacture, saving handling aud dispensing
with the cooling slab and the separate stirring apparatus.
I can thus make
(1) Any kinds of fruit into jam.
(2) Convert sugar and glucose into cream cooled finished aud ready for use after
a single process without graining the cream; also any other saccharine matter for
boiled sugar goods.
(3) Make and mix condensed milk and convert it into a saccharine matter to any
density required with or without the addition of cocoa, coffee extract or other
alimentary material.
(4) Condense and mix essences of meat, tea, coffee extract, chocolate, cocoa etc.,
with or without other ingredients for food, also liqueurs, syrups of fruits and other
essences.
(5) Convert starch into gum either solid or liquid.
(6) Complete the manufacture of gum or dextrine from starch by condensation
in the vacuum pan and produce it either in a solid or liquid state.
(7) Prepare syrup for crystallising fruits or other confectionery and so save the
virtue of it as to greatly improve the crystallization.
(8) Make Turkish delight greatly superior to any heretofore made.
(9) Infants and invalids food; lentil food and soups either liquid or dry.
It will be understood that all the details requisite for carrying out this invention
cannot be set forth in this Provisional Specification, these are reserved for their
proper place in the Complete Specification. Modifications in the parts described
may be made without departing from the spirit of this invention.
Dated this 13th day of August 1892.
W. P. THOMPSON & BOULT,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in or relating to the Treatment of Milk, Cream, and
Various Food Materials, and in Apparatus therefor.
I, ADAMANTIUS JOHN MICHAEL BOLANACHI, of Daphne Cottage, Buccleuch
Road, West Dulwich, in the County of Surrey, Chocolate Manufacturer and
Confectioner, 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 :-
This invention relates to the boiling, drying, mixing, heating or cooling of
various food and other materials, such as milk, cream, sugar, drugs and the like
and to the apparatus employed therein. The apparatus may consist of either a
vacuum or an open pan provided with stirring and scraping mechanism and the
usual jackets which are employed for heating or cooling purposes as required and
will be best understood by reference to the accompanying drawings, in which
Fig. 1 is a side elevation partly in section of the vacuum pan, and
Fig. 2 is a similar view of an open pan, like letters representing like parts in
both drawings.
Inside the vacuum pan A, I place a suitable supporting framing A¹ to which is
secured the fixed wheel B through whose centre and the framing passes the shaft C
which carries the frame D having scrapers D', the frame and scrapers revolving

page_text: with the shaft C. In the frame D is carried the shaft E upon which are the
stirring arms E¹ which revolve with the shaft E. In the upper portion of the
frame D are the channels C₁ communicating with annular grooves upon the shaft E
into which grooves open the passages E' in the shaft E which pass through the
stirrers E¹ or communicate with the hollow interior thereof for the purpose of intro-
ducing heating or cooling media such as steam or cold water or a freezing mixture to
the stirrer and thus assist to heat or cool the contents of the pan. The shaft E has
fixed upon its upper end the wheel E³ gearing with the pinion E* fixed upon the
same shaft which carries the pinion B' which engages with the fixed wheel B. The
result of this arrangement is that while the whole frame D revolves carrying the
stirrer with it around the pan, the stirrer by the same movement also revolves upon
its own axis, being turned upon shaft E through the medium of the wheel E³,
pinions E and B₁ and the fixed wheel B. The shaft which carries the pinions B₁
and E is carried in or by the frame D and together with the pinions B¹ and E*
revolves with it.
The shaft C passes through a stuffing box A' in the top of the pan A and also
through the fixed framing F and carries upon its upper end the bevel wheel C'
with which engages the bevel pinion C driven by hand or power in any convenient
manner. The shaft C passes through the double stuffing box G supported in any
convenient manner in the framing and between the two packing rings has the
annular groove C₁ communicating with one of the channels which are continued
up through the shaft C to the top, one of them terminating in the groove C* and
the other one being continued to the end of the shaft which terminates shortly
beyond the stuffing box G. In the stuffing box G is a passage G' communicating
with the groove C4 and also with a pipe H having a cock H₁ by which it may be
opened or closed. Above the stuffing box G is another pipe I provided with a
cock I, by this arrangement the heating or cooling medium may be introduced,
say by the pipe I and carried down the shaft C to one of the channels C¹, from
there to the perforated shaft E and down one of the channels E' through the
stirring arms and back again by the other channel E2 into the second channel C¹
in the shaft C, and from there by the groove C into the passage G¹ and so away
by the pipe H. By this means it will be readily seen that the stirrer which has been
used say for heating can be immediately changed and be used for cooling the contents
of the pan, while the pan itself being jacketted and heated by steam and the like
in the usual manner and provided with the necessary pipes, cocks, and appliances,
can be also promptly changed from hot to cold and vice versa, so that the contents
of the pan are not merely subjected to the cooling or heating influence of the pan
itself but to the cooling or heating influence of the stirrer as well. It will be also
seen that if desired the channels C¹ may be carried throughout the framing D and
scrapers D' thus increasing the effect. The pan itself being a fixture may be con-
nected with any suitable pump or other vacuum creating apparatus and also by the
pipe J having a cock J with the jacketted vessel J' by which the pan may be
charged, the discharging taking place in any convenient and well-known manner, say
for example by the discharge orifice A and hand-controlled valve A at the
bottom of the pan and connecting with the interior thereof but not with the
interior of the jacket.
The open pan is set forth in Fig. 2 and may be of the ordinary jacketted con-
struction provided with the necessary pipes and fittings to introduce into the jacket
the heating or cooling medium. This pan A is provided with a removable stirring
apparatus which can be introduced into or removed from the pan while the latter
is in use, the stirring apparatus being placed in or withdrawn from the liquid
contained in the pan. This stirring apparatus is provided with means similar to
those described with reference to Fig. 1 for introducing to it a heating or cooling
medium and is of very great importance in dealing with some of the confectioners'
materials say for instance converting sugar and glucose into cream. The shaft C
is provided with the channels C' and stuffing box G, pipes H and I and fittings as
before and has secured upon it the stirrer arms E with the interior of which

page_text: communicate the channels C₁ in the same manner as the channels E' of Fig. 1.
The frame D carries the scrapers D4 and also the stirring arms D' connected to
the frame and to the bosses D surrounding the shaft C. On the top of the
frame D is the sleeve D passing through the frame F and carrying on its upper
end the bevel wheel D with which engages the bevel pinion K fixed upon the
shaft K driven by hand or power in any convenient manner. The frame D is
thus revolved within the pan A in one direction while the shaft C and stirrer
arms E¹ are revolved in the opposite direction by means of the bevel wheel C³ also
engaging with the bevel pinion K and secured upon the shaft K' near its upper
end. This internal heating or cooling apparatus need not of necessity be a stirrer
at all-a coil of pipe would serve, but I prefer it to act as a stirrer, especially for
beating "sugar cream.'
"
For convenience of operating it is desirable that the whole of the frame D and
stirring apparatus should be capable of being moved into or out of the pan A but
that such movement should not interfere with the operation of those parts nor with
the circulation of the heating or cooling medium through the stirrer. To accomplish
this the pipes H and I are conveniently made of flexible material and the whole of
the stirring apparatus, its driving mechanism and the frame F, to rise and fall con-
veniently by means of the cord or chain L connected at L¹ with the frame F
passing over the pulleys M and carrying the counter-poise N. All therefore that
is necessary is to move the counterpoise_down or up the apparatus partaking of
movement in the opposite direction. The frame F has fixed to it the rods or
guides F which work in suitable bearings in the fixed frames O. Any convenient
arrangement of belts or pulleys or gearing may be employed for driving the shaft K¹
while allowing of its up and down movement.
The frame D may be a simple frame as indicated in the drawings or may be in
the form of a cage, the latter construction being useful where provision is made for
carrying the heating or cooling medium throughout the frame."
The following will serve to illustrate some of the processes which may be carried
out with the assistance of the above described apparatus producing results not
hitherto attained.
66
sugar cream
For example, in the preparation of what is known as
" for
confectioners and chocolate manufacturers, the usual course is to boil the sugar or
sugar and glucose in an open pan at a high temperature say 240°, then to remove
it from the pan and place it on a cooling slab, generally with cold water
passing through it, and under it, and afterwards either to beat or stir it by hand or
to transfer it to another vessel in which it is stirred and thus turned into what is
technically called "sugar cream." In preparing this material I place the materials
consisting of sugar and glucose into the pan where it is simply boiled without the
assistance of the stirrers, then the steam is removed and a cooling medium say
water is introduced through the jacket and through the stirring apparatus and the
material cooled down sufficiently atter which the stirrers are set in motion and the
sugar cream produced without ever removing it from the original pan or apparatus
thus greatly facilitating the manufacture, saving handling and dispensing with the
cooling slab and the separate stirring apparatus.
The heating medium may be employed in say the jacket and the cooling medium
in say the stirrer or other internal apparatus or vice versa at the same time, whereby
the treatment is greatly improved.
I can thus
(1) Make any kinds of fruit into jam.
(2) Convert sugar or sugar and glucose, into cream cooled, finished and ready
for use after a single process without graining the cream, also any other. saccharine
matter for boiled sugar goods.
(3) Make and mix condensed milk and convert it into a saccharine matter to any
density required with or without the addition of cocoa, coffee extract, or other
alimentary material.

page_text: with or without other ingredients for food, also liqueurs, syrups of fruits and other
essences.
(5) Complete the process of converting starch into gum either solid or liquid.
(6) Complete the manufacture of gum or dextrine from starch by condensation
in the vacuum pan and produce it either in a solid or liquid state.
(7) Prepare syrup for crystallizing fruits or other confectionery and so save the
virtue of it as to greatly improve the crystallization.
(8) Make Turkish delight greatly superior to any heretofore made.
(9) Infants and invalids' food, lentil food and soups, either liquid or dry.
It will be understood that the arms, framing, &c., previously described as being
stirring apparatus could be used without revolving or "stirring" at all, merely as
a means of heating or cooling the materials in the pan by the circulation through
them of the heating or cooling medium. I prefer however and in some of the
operations it is nearly if not quite essential that this portion of the mechanism
should act as stirring mechanism as well as heating or cooling mechanism and I have
therefore so described and illustrated it.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I wish it to be under-
stood that I am aware that stirrers in open pans have before now been employed,
and that I make no claim to that combination; what I claim is,-
1. The combination with a vacuum pan of internal stirring or scraping
apparatus.
2. The combination with a vacuum or open pan of internal stirring scraping or
stationary apparatus through which a heating or cooling medium can be passed.
3. The process of making sugar cream which consists in boiling cooling and
beating the sugar or sugar and glucose in the same vessel in a continuous
process.
4. The process of preparing food and other materials by subjecting them to both
heat and cold at the same time by the hot pan and cold internal apparatus or
vice versa.
5. The combination with a vacuum pan of a rotary framing D carrying a
shaft E provided with stirrer arms E' and gearing B B EE for driving the shaft
substantially as described and illustrated in the accompanying drawings.
6. The combination with the apparatus described in Claim 5 of a shaft such
as C having channels C' shaft E having channels E' stuffing box G and pipes H
and I substantially as described and illustrated in the accompanying drawings.
7. The combination with an open pan of a stirring or scraping apparatus adapted
to be moved into and out of the pan or a fixture therein and with means for
circulating the heating or cooling medium through it substantially as described and
illustrated in the accompanying drawings.
8. The combination with an open pan of a frame D having scrapers D' and
arms D' sleeve D' bevel gearing D' K and C shaft C having channels C¹ and
arms E the whole constructed and operating substantially as described and
illustrated in the accompanying drawings.
9. The combination with the apparatus detailed in the last two claims of a
counterpoise N chain or cord L pulleys M and flexible pipes H and I substantially
as and for the purpose described and illustrated in the accompanying drawings.
1000
A. J. M. BOLANACHI.
W. P. Thompson & Boult,
Agents for the Applicant.
A. J. M. BOLANACHI.
W. P. Thompson & Boult,
Agents for the Applicant.