An Improved Process of Manufacturing Kumyss Compounds or Kumyss Tablets.
Year: 1891

page_text: Date of Application, 7th Dec., 1891-Accepted, 9th Jan., 1892
COMPLETE SPECIFICATION.
An Improved Process of Manufacturing Kumyss Compounds or
Kumyss Tablets.
I, JOHN CARNRICK of 447 Greenwich Street, New York City, in the County
and State of New York, United States of America, Manufacturing Chemist, 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 manufacture of a concentrated,-preferably dry,-
kumyss compound, adapted for the quick and convenient preparation of the
effervescent liquid beverage known as kumyss.
The object of the invention is to manufacture a uniform and stable kumyss
compound containing peptonized milk and possessing all the nutritive constituents
in the proper proportions, of the best kumyss, and adapted (by its dry condition)
to be kept any desired length of time and conveniently transported without under-
going fermentation or other deteriorating change, and capable of being quickly
converted into a nutritious, casily digested and assimilable effervescent food
beverage, containing a much larger proportion of soluble casein than is contained
in ordinary kumyss.
Kumyss as ordinarily prepared is difficult and expensive to handle and transport
in consequence of loss from breakage of the bottles and on account of its becoming
spoiled in a short time and unfit for use. It cannot be kept even for a few days in
proper condition without being packed in ice. Patients complain that the
kumyss is never alike,-being one day mildly acid, the next day very acid, and the
third day very much like vinegar, and thus frequently unfit for use.
By my invention these difficulties are overcome, and a concentrated, uniform,
and stable kumyss compound is presented which possesses good keeping qualities
and can be conveniently used by the patient or other person while travelling on
the cars or steamers, or while in the country away from the usual sources of bottled
kumyss. By the use of my dry kumyss compound, the degree of acidity and the
percentage of alcohol and carbonic acid developed in the prepared beverage can be
perpectly regulated at will and a nutritious beverage of uniform quality readily
obtained.
My kumyss compound is preferably first prepared in the form of a dry powder
and then compressed into tablets, in which form it keeps better and is more
convenient for use.
My concentrated dry kumyss is prepared as follows: A suitable quantity of
sweet milk is first taken and most of its fat removed in any well known manner,
after which it is placed in a digesting pan and heated to about 125° F. and sub-
jected to the action of a digestive ferment, preferably pancreatine, during gentle
stirring or agitation for about one-half hour, or until about 30% of the casein is
digested and rendered soluble while the remaining casein is changed to a non-
coagulable and easily digestible condition. After the desired percentage of casein
has been digested the peptonized milk is then sterilized by heating to a temperature
of about 190° F. and sufficiently high to destroy the digestive power of pancreatine.
While the partially digested or peptonized milk is still hot it is transferred to a
vacuum pan where there is added to it a sufficient quantity of cocoa butter to
largely replace the natural milk fat which has been previously removed; there is
also added milk sugar and cane sugar in such quantities that the proportion of the
former shall equal about 20% and the latter about 10% of the finished dry
product, and the batch is then evaporated to a dry condition. The dried milk after

page_text: removal from the vacuum pan is ground to a fine powder and is then ready for
mixture with other ingredients to form my kumyss compound as follows: To the
powdered peptonized milk, containing the added milk-sugar and cane-sugar, as
described, I add bicarbonate of soda and preferably citric acid sufficient to render
it effervescent and also lactic acid or a small percentage of a suitable ferment to
produce a further fermentation when desired. Though I preferably use bicarbonate
of soda my invention is not confined thereto, and I propose to use any suitable alkaline
carbonate, and instead of citric acid I may use some other suitable acid. After the
ingredients have been well mixed in the dry condition, the mixture is compressed
into tablets of a suitable size for convenient use. I preferably make the tablets of
such a size that twelve (12) of them answer for the preparation of twelve (12) fluid
ounces of kumyss, or one tablet for each fluid ounce of water.
When ready to be used for the preparation of the kumyss beverage about one
ounce and a half of my dry kumyss compound is added to twelve (12) ounces of
water in a bottle, the liquid to rise within about an inch of the top, after which the
bottle is tightly stoppered and laid on its side. The bottle may be shaken
occasionally until the tablets have dissolved and at about the end of twenty minutes
it may be put on ice or in a refrigerator and cooled to the desired temperature.
The liquid kumyss thus prepared is free from curds or lumps, is white and opaque,
and when opened effervesces freely, forming an agreeable, nutritious food beverage
adapted for the use of invalids and convalescents, and other persons where a
healthful, nutritious, and quickly assimilated food is required.
In case a larger amount of alcohol, lactic acid, and carbonic acid is desired, than
can be obtained by simply dissolving the kumyss tablets in water in stoppered
bottle for about a half hour, this bottled kumyss is then kept at about the ordinary
house temperature for from two to four days when a further fermentation will
develop an increased amount of alcohol, lactic acid, and carbonic acid, and will
also increase the solubility and digestibility of the casein.
The dry compressed tablets are preferably put up for the trade in bottles or air
tight cans. The dry kumyss compound may also be put up for the trade in
powdered or granulated form.
The ingredients and proportions herein mentioned, may be varied as shall appear
desirable, without departing from my invention. The essential claim which I
make is the preparation of an artificial product to take the place of ordinary
kumyss.
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 :-
1.- The process of manufacturing a dry kumyss compound which consists in
removing a portion of the fat from milk, then subjecting the milk at a suitable
temperature (about 125° F.) to the action of a. digestive ferment to digest a part
of the casein, sterilizing by properly increasing the temperature,-adding cocoa
butter and sugar, evaporating to dryness and reducing to a powder, then mixing
therewith a small percentage of a suitable ferment.
2. The process of manufacturing a dry kumyss compound or tablet which
consists in subjecting milk after a portion of the fat has been removed, at a
temperature of about 125° F., to the action of a digestive ferment to digest part
of the casein, sterilizing by heating to the proper temperature,-adding cocoa
butter and sugar, evaporating to dryness and reducing to a powder, then mixing
therewith suitable proportions of alkaline carbonate, acid and ferment, and then
compressing into tablets or other forms.
3. As an article of manufacture a concentrated dry kumyss compound adapted
to be mixed with water to form an effervescent kumyss beverage.
4. As an article of manufacture a dry kumyss compound containing powdered
milk, and a ferment adapted to be mixed with water and fermented to form an
effervescent kumyss beverage.

page_text: 5.-A kumyss compound containing powdered peptonized milk, an alkaline
carbonate, and an acid adapted to be mixed with water to form an effervescent
kumyss beverage.
Dated this 7th day of December 1891
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.