Improvements in the Preparation and Combination of Animal Substances with Vegetable Substances for use in Food.
Year: 1889

page_text: Date of Application, 29th May, 1889
Complete Specification Left, 28th Mar., 1890-Accepted, 3rd May, 1890.
PROVISIONAL SPECIFICATION.
Improvements in the Preparation and Combination of Animal
Substances with Vegetable Substances for use in Food.
I, JOHN LAWSON JOHNSTON of 30 Farringdon Street London E.C. Merchant
do hereby declare the nature of this invention to be as follows:-
5
To combine, in the proportions to be hereafter specified, with chocolate, cocoa;
coffee and similar vegetable substances, the albumen and fibrine of animal foods in a
dessicated and finely granulated form, or with meat peptone, that is to say, the
albumen and fibrine of meat peptonized or artificially digested or partly digested
animal substances together with a proportion of Extractum Carnis or Meat Essence,
to be used in all the forms in which chocolate, cocoa, coffee and similar vegetable
substances may be used. It is further declared that although one preparation is
described in the foregoing that the chocolate, cocoa, coffee and similar vegetable.
substances may be combined with either of or all of the other ingredients the com-
bination thus formed constituting my invention.
Dated this 23rd day of May 1889.
JOHN A. GIBBONS,
Albert Buildings, 65, Great Tower Street, E.C., Agent for John Lawson Johnston.
COMPLETE SPECIFICATION.
Improvements in the Preparation and Combination of Animal
Substances with Vegetable Substances for use in Food.
I JOHN LAWSON JOHNSTON of 30 Farringdon Street in the City of London Manu-
facturer 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 object of this Invention is the production of an improved food combining
vegetable and animal nutrients concentrated and if necessary compressed into the
smallest practicable compass so as to render the same easily portable and available
for the use of travellers and others to whoin the conveyance of food in bulk would
be a matter of inconvenience.
In the former Specification for which Letters Patent No. 19009 1888 were granted
to me I fully set forth and described a method of preparing and combining certain :
animal substances for use as food. Since the grant of the said Letters Patent I have.
discovered that it is possible to incorporate carbo hydrates together with the aromatic
and stimulating principles contained in certain vegetable products, with the animal
substances the preparation and combination of which I described in the Specification
above referred to.
The vegetable products to which I more particularly allude are chocolate cocoa
and coffee and my invention allows for the first time of the production of a mixture
which when suitably infused with water furnishes a combined animal and vegetable
food which is at once stimulating refreshing and sustaining.
The animal ingredients of my new food i.e. the powdered meat, albumen, meat
peptone, and gelatine or other suitable thickening ingredient, are preferably prepared
and amalgamated according to the description contained in my Specification
No. 19009 of 1888 above referred to or they may also be prepared in accordance
with the directions contained in the Specification No. 4782 of 1876 granted to
William Wallis Auld of 33 Sutton Place in the City of Edinburgh as a com-
munication from me.

page_text: It will be understood that such a preparation furnishes a readily assimilable
admixture of the albumen and fibrine of meat, peptonized or artificially digested
together with a preparation of extractum carnis or meat essence. To this preparation
I add in suitable proportions to be hereafter specified chocolate, cocoa, or coffee
extract. When using chocolate or cocoa I prefer to employ that which has been
deprived of the bulk of its vegetable fat such preparations being easily procureable
but I may also employ flake cocoa or make an infusion at once from the nibs. Such
infusion I thoroughly admix with the meat extract above referred to. Then if
necessary I add a sufficiency of gelatine or other thickening material to ensure its
solidification when concentrated.
I next apply heat so as to reduce the whole admixture to a solid consistency.
Having done this I introduce it into a suitable compressing apparatus so that the
ingredients above specified may be uniformly incorporated one with the other and by
the application of pressure as above mentioned allow of the production of a lozenge
or tablet.
In dealing with coffee I find it advisable either to make an infusion of coffee and
then to filter the same from the residual grounds before incorporation with my meat
preparation as above mentioned. I do this because the presence of the grounds would'
increase the bulk of my food lozenge or tablet and would correspondingly decrease its
nutritive value weight for weight.
To all the preparations as above described I supply the necessary sweetening
in the form of saccharin, the new product prepared from toluol, and I find it most
convenient to use the compound known in the trade as soluble saccharin. I make
a solution in water of this soluble saccharin, sprinkle the same over the preparation
prior to complete evaporation of the moisture and thoroughly intermix the said soluble
saccharin with the other ingredients as specified.
If it is required to produce my food without any sweetening properties I omit
the addition of saccharin.
The proportions of the various ingredients which I have described and shewn
to be necessary to the preparation of my food will vary with market requirements
but I find a good way is to take sufficient chocolate cocoa or coffee to make one
cup of either of them and to infuse either of thein with the necessary amount of
water. I then add to the infusion thus obtained sufficient of the mixture of animal
compounds to make one cup of soup preparation when suitably infused. The
resulting mixture of the two when concentrated as above described should produce
enough of my new food to yield two cups when infused with hot water.
The proportion of sweetening ingredient must be varied according to taste but
I find that about half a grain of saccharin is sufficient to sweeten one cupful of my
new food. when in the fluid condition.
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
The improved concentrated food obtained by the combination of meat ingredients
with the infusion products of cocoa chocolate or coffee such combination being
prepared as herein before described.
Deted thien 20th in M L 1000
ERNEST SALAMAN,
Agent for the Applicant.