Improvements in the Process of Rendering Albuminoids of Meat Permanently Soluble.
Year: 1899

page_text: Date of Application, 6th June, 1899-Accepted, 5th Aug., 1899
COMPLETE SPECIFICATION.
Improvements in the Process of Rendering Albuminoids of Meat
Permanently Soluble.
We, JAMES WILLIAM CLAUDE HAMILTON, of Palatine Works, Walton, Liver-
pool, in the County of Lancaster, Manufacturer, and JOSEPH AMOS LINLEY,
Managing Director of Bergl Australia Limited, of 63, Pitt Street, Sydney in
the Colony of New South Wales, 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 has for its object the permanent preservation of the albu
minoids of meat in such form as to remain soluble, and will be capable of being
kept for any length of time.
The invention consists in first dissolving the meat fibrine freed from fat in a
weakly alkaline solution, and then adding trioxymethylene and keeping it at
from 240 to 250 degrees Fahrenheit, until it will no longer coagulate on cooling,
then neutralizing with a wholesome acid such as phosphoric, hydrochloric or
acetic acid, and evaporating to dryness.
In carrying out our invention, we add to this meat fibrine from three to six
times its weight of water. The exact amount cannot be given as it differs with
the various kinds of meat. To this water should be added about two or more
per cent. of salt, and about one per cent. of carbonate, hydrate or oxide of sodium
or potassium. These materials are digested together at from 180 to 200 degrees
Fahrenheit for about eight hours, then trioxymethylene or formic aldehyde but
preferably the former is added to the extent of half per cent. by weight of the
ineat, and the heat is raised from 240 to 250 degrees Fahrenheit and retained
at this point for another eight hours or thereabouts. The solution is now
neutralized by some acid not having a deleterious effect, such as for instance,
phosphoric, hydrochloric or acetic acid, care being taken that it is thoroughly
mixed, and for this purpose it is sometimes desirable to add a little extra water
so as to make the mixture more fluid. It is then filtered so as to separate the
insoluble residue, and the solution is evaporated to dryness. This can now be
kept in the dry state for an indefinite period of time, how long our experiments
have yet failed to demonstrate.
We use the trioxymethylene or formic aldehyde as a digestive agent in pre-
ference to hydrochloric acid and pepsin.
Having now particularly described and ascertained the nature of our said
invention, and in what manner the same is to be performed, we declare that
what we claim is:-
1. The process of preserving the fibrine of meat in a soluble form, which con-
ists in digesting it in a slightly alkaline solution, a little below boiling point
until it is in large part dissolved, then adding trioxymethylene or formic alde-
hyde and digesting it from 240 to 250 degrees Fahrenheit, until the dissolved
portion becomes permanently soluble, filtering out the residue and evaporating
to dryness.

page_text: 2. The improvement in preserving albuminoids which consists in adding to
their solution trioxymethylene or formic aldehyde and maintaining at 240 degrees
Fahrenheit until the albuminoids become permanently soluble.
Dated this 5th day of June 1899.
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Patent Agents for the Applicants.