IMPROVEMENTS IN THE MANUFACTURE OR TREATMENT OF COCOA AND PRODUCTS CONTAINING THE SAME
Year: 1884

page_text: PROVISIONAL SPECIFICATION.
I, WILLIAM LLOYD WISE, of No 46, Lincoln's Inn Fields, in the County of
Middlesex, Consulting Engineer and Patent Agent, do hereby declare the nature
of said invention for "IMPROVEMENTS IN THE MANUFACTURE OR TREATMENT OF
COCOA AND PRODUCTS CONTAINING THE SAME" to be as follows:-
This invention relates to improvements in the manufacture of cocoa and products
containing the same. Chocolate and cocon manufacturers have endeavoured for
years to extract the most important nutritious and blood making component parts
of the cocoa bean in the form of a product which should be easily and thoroughly
digestible, in which the aromatic principle contained in the cocoa should be exhibited
with a full and agreeable flavour and lastly which would not require a long time
to cook but could be easily converted into a beverage ready for the table by merely
pouring boiling water over the same.
Hitherto such a result has only been partially obtained by treating the cocoa
with solutions of alkaline carbonates. This process for the preparation of cocoa in
a soluble state was objected to both on chemical and medical grounds, the treatment
of the cocoa bean by means of soda and potash being considered objectionable
while it was considered that a cocoa containing from 3 to 4 per cent of artificially
incorporated alkalies must be highly injurious to the digestive organs and especially
to those of sickly or weakly persons or children.
These objections induced iny foreign correspondent to make experiments in order
to obtain the above mentioned object in a natural manner without the aid of
chemical agents and these experiments led to the following result.
This process or method consists in placing in a closed apparatus the cocon beans
either in a raw state, roasted, shelled, ground or otherwise prepared and subjecting
the same to a high temperature and steam pressure for a sufficient period of time
to allow the desired result to be obtained.
When cocoa is subjected to a pressure of several atmospheres (a pressure of 5
to 6 atmospheres at a temperature of about 150° centigrade generally suffices) the

page_text: following changes take place :-Firstly the all important nutritious group of protein
bodies (albuminates) are converted into products which are soluble in water; and
Secondly the starch is converted into soluble modifications known as dextrine and
glucose. These two important groups of alimentary substances the first of which
forms about 15% of the cocoa proper the latter forming about from 10 to 15% of
the cocoa bean are convertible into soluble products and thus rendered assimilable
by the gastric juices when used in their natural state or when forming a component
part of cocoa and boiled with water or milk. Such an action will according to all
probabilities extend to further component parts of cocoa, and particularly to the
group of the other non nitrogenous substances which form about from 10 to 15 per
cent of the cocoa bean some of the members of which will be converted in an
analogous manner to starch and effect all necessary changes for promoting the
assimilation of substances containing cocoa. The action will also in all probability
extend to the cellulose which forms about 2% of cocon and which doubtless must
be rendered less heavy.
One of the greatest advantages of this process is that the aromo and taste
peculiar to cocoa are exhibited in their greates intensity and purity.
The cocoa beans may he subjected to or brought within the operation of this
process previously to being either roasted shelled ground or otherwise prepared.
The ground cocoa beans may be advantageously employed in this process and may
be mixed with water and placed in a vessel capable of being tightly closed and of
supporting a powerful pressure either inwardly or outwardly. No alkaline
carbonates are added; the vessel having been carefully closed is subjected in an
enclosed steamer to a high temperature and a steam pressure of about from 5 to 6
atmospheres, this pressure and high temperature being continued during a suflicient
time for the nutritious substances of the cocoa bean to be rendered soluble.
The time during which the ground cocoa beans should be subjected to the above
mentioned pressure may be fixed at thirty minutes but my foreign correspondent
does not bind himself to any particular time.
When the cocoa butter has not been expressed from the cocoa beans before the
latter are subjected to pressure, the mass contained in the above mentioned vessel
is removed therefrom after such operation has been effected and may according to
known methods be freed by pressure with the aid of beat from the fatty matters
it contains and further treated for the manufacture of cocoa or cocoa containing
products.
This process may be carried out by means of copper vessels tinned on the inside.

page_text: COMPLETE SPECIFICATION.
I, WILLIAM LLOYD WISE, of 46 Lincoln's Inn Fields in the County of
Middlesex, Consulting Engineer and Patent Agent, do hereby declare the nature
of said invention for "IMPROVEMENTS IN THE MANUFACTURE OR TREATMENT OF
COCOA AND PRODUCTS CONTAINING THE SAME," (a communication to me from
abroad by Paul Lobeck of Loebtau near Dresden in the Empire of Germany ;) 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 improvements in the manufacture of cocoa and products
containing the same. Chocolate and cocoa manufacturers have endeavoured for
years to extract the most important, nutritious, and blood making component
parts of the cocoa bean in the form of a product which should be casily and
thoroughly digestible, in which the aromatic principle contained in the cocoa should
be exhibited with a full and agreeable flavour, and lastly which would not require
a long time to cook but could be easily converted into a beverage ready for the
table by merely pouring boiling water over the same.
Hitherto such a result has only been partially obtained by treating the cocon
with solutions of alkaline carbonates. This process for the preparation of cocon in
a soluble state was objected to both on chemical and medical grounds, the treatment
of the cocoa bean by means of soda and potash being considered objectionable
while it was considered that a cocoa containing from 3 to 4 per cent of artificially
incorporated alkalies must be highly injurious to the digestive organs and especially
to those of sickly or weakly persons or children.
These objections induced my foreign correspondent to make experiments in order
to attain the above mentioned object in a natural manner without the aid of
chemical agents, and these experiments led to the following result.
This process or method consists in placing in a closed apparatus the cocoa beans
either in a raw state, roasted, shelled, ground or otherwise prepared, and subjecting
the same to a high temperature and steam pressure for a sufficient period of time
to allow the desired result to be obtained.
When cocon is subject to a pressure of several atmospheres (a pressure of 5 to 6
atmospheres, at a temperature of about 150° centigrade generally suffices) the
following changes take place: Firstly, the all important nutritious group of
protein bodies (albuminates) are converted into products which are soluble in water,
and Secondly, the starch is converted into soluble modifications known as dextrine
and glucose. These two important groups of alimentary substances, the first of
which forms about 15% of the cocoa proper, the latter forming about from 10
to 15% of the cocoa bean, are convertible into soluble products and thus rendered
assimilable by the gastric juices when used in their natural state or when forming
a component part of cocoa and boiled with water or milk. Such an action will
according to all probabilities extend to further component parts of cocoa, and
particularly to the group of the other non-nitrogenous substances which form
about from 10 to 15 per cent of the cocoa bean some of the members of which.

page_text: will be converted in an analogous manner to starch and effect all necessary changes
for promoting the assimilation of substances containing cocon. The action will
also in all probability extend to the cellulose which forms about 2% of cocoa and
which doubtless must be rendered less heavy.
One of the greatest advantages of this process is that the aroma and taste
peculiar to cocon are exhibited in their greatest intensity and purity.
The cocoa beans may be subjected to or brought within the operation of this
process previously to being either roasted, shelled, ground or otherwise prepared.
The ground cocoa beans may be advantageously employed in this process and may
be mixed with water, and placed in a vessel capable of being tightly closed, and of
supporting a powerful pressure either inwardly or outwardly. No alkalino
carbonates are added; the vessel having been carefully closed is subjected in an
enclosed steamer to a high temperature and a steam pressure of about from 5 to 6
atmospheres, this pressure and high temperature being continued during a sufficient
time for the nutritious substances of the cocoa bean to be rendered soluble.
The time during which the ground cocoa beans. should be subjected to the above
mentioned pressure may be fixed at thirty minutes but my foreign correspondent
does not bind himself to any particular times.
When the cocoa butter has not been expressed from the cocoa beans before the
latter are subjected to pressure the mass contained in the above mentioned vessel
is removed therefrom after such operation has been effected and may according to
known methods be freed by pressure with the aid of heat from the fatty matters
it contains and further treated for the manufacture of cocoa, or cocoa containing
products.
This process may be carried out by means of copper vessels tinned on the inside.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, I declare that what
I claim is
The process or method of treating cocoa and products containing the same, by
enclosing them in a vessel and subjecting them to a high pressure for the purpose
of rendering their component parts soluble, substantially as described.
Dated this fourth dow of Hawk 100%