Improvements in the Manufacture of Cocoa Compounds.
Year: 1895

page_text: Date of Application, 26th July, 1895
Complete Specification Left, 14th Apr., 1896-Accepted, 16th May, 1896
[Communicated from abroad by Dr. CARL RACH, of No. 931 North Ashland
Avenue, Chicago, Illinois, United States of America, Engineer.]
Improvements in the Manufacture of Cocoa Compounds.
I, OLIVER IMRAY, of No. 28 Southampton Buildings, in the County of London,
Chartered Patent Agent, do hereby declare the nature of this invention to be as
follows:-
My invention relates to improvements in the manufacture of cocoa compounds.
It has for its object to decompose cocoa butter and produce with it cocoa
compounds easily soluble in water; also to combining milk with it producing a
soluble compound of cocoa and milk, this being well suited for food as it contains
in proper proportions, albuminoids, fat, dextrine, sugar and certain mineral
ingredients.
For producing a soluble cocoa compound melt a quantity of cocoa, preferably the
cocoa of commerce from which a portion of the cocoa butter had been mechanically
extracted and add the same weight of cane sugar, mixed with about Toth of its weight
of water, enough to keep the sugar in solution at a high temperature such as 280° or
290° Fahrenheit. The proportions of cocoa and sugar are varied according to the
amount of cocoa butter in the cocoa. The mixture of cocoa, sugar and water is
heated in a vessel provided with an agitator and arranged to operate under pressure
and vacuum.
The apparatus described in my Specification No. 3998 of 1894 is
suitable for this purpose. The heat is raised till there is a pressure of 40 lbs. the
temperature being about 290° Fahrenheit, this is maintained for about half an hour, the
cocoa butter being thus decomposed, and forming with the sugar a compound soluble
in water. The mass is then cooled and constitutes a new soluble product very
digestible and fit for food.
For combining cocoa with milk I add to one part by weight of soluble cocoa,
preferably the soluble cocoa compound above described about 4 parts of milk varying
the proportions somewhat according to the particular qualities of the materials. The
mixture of milk and cocoa is put into the heating vessel, or when the soluble cocoa
above described is employed it is convenient to put the milk into the same vessel after
the soluble cocoa has been cooled down to about 210° Fahrenheit. The mixture is
slowly heated to a temperature of about 240° Fahrenheit corresponding to 12 lbs.
pressure, the compound being thus sterilised. The heat is maintained for about half
an hour and then the mixture is cooled down to about 212° Fahrenheit, and in order
to reduce it to a convenient form for commercial purposes, it is evaporated, first
under ordinary pressure and afterwards in vacuo until a dry mass is produced which
is then removed from the vessel and pulverised, forming a dry soluble, milk cocoa
compound in powder. It contains all the nutritive elements of the cocoa and the milk
and can be readily dissolved in water and used as a beverage. By this process there
is no addition to the cocoa of any unnecessary or deleterious substances such as are
sometimes added in carrying out what is known as the alkalme process or other
processes for treating cocoa.
Dated this 26th dow of July 1805
ABEL & IMRAY,
Agents for Applicant.

page_text: Improvements in the Manufacture of Cocoa Compounds.
I, OLIVER IMRAY, of No. 28 Southampton Buildings, in the County of London,
Chartered Patent Agent, 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 improvements in the manufacture of cocoa compounds.
It has for its object to decompose and render soluble in water the cocoa butter of
cocoa, so as to produce a soluble cocoa. It has for its further object a process for
combining with soluble cocoa the solid substance of milk so as to produce a soluble
compound composed of cocoa and milk solids. The product is one well suited for
food, as it contains in proper proportions albuminoids, fat, dextrine, sugar, and
certain mineral matter.
In order to carry out the first part of my process, I take a certain proportion of
cocoa, preferably the cocoa of commerce, from which a portion of the cocoa butter
has been extracted mechanically. This I melt. I then take a similar part by weight
of cane sugar.
The relative quantities of the two substances would vary-as for example,
according to the amount of cocoa butter in the cocoa. This quantity of sugar I mix
with one tenth of its weight of water, this being just enough to hold the sugar in
solution at a high temperature, preferably from 280° to 290° Fahrenheit.
These two substances-the cocoa melted and the sugar in solution-are suitably
mixed and heated in a kettle provided with a stirring apparatus until they are
gradually raised to a high temperature-say that which corresponds to a pressure of
forty pounds, or about 290° Fahrenheit-and here they are kept for thirty minutes
until the cocoa butter of the cocoa is decomposed and forms with the sugar a
chemical compound that is soluble in water. This mass is then properly cooled,
whereupon it will be found to produce and constitute a new product, the same being
a soluble cocoa compound, the cocoa butter of which has been decomposed, and has
been combined with sugar in such a form as to render such product soluble, and at
the same time make it more digestible and fit for food.
Cocoa butter is a chemical compound of fatty acids and glycerine and is not
soluble in water.
It can be decomposed by the use of alkalies-say compounds of sodium or
potassium and when so decomposed the glycerine is discharged and preferably
evaporated and the fatty acids combine with the alkalies to form certain salts.
While this process is effectual for decomposing the cocoa butter, the products are
such as would be injurious if introduced into the system.
Hence the present invention is intended to accomplish the result by other means.
It is found that when the cocoa butter is, as above set forth, associated with or put
in the presence of sugar and then raised to a high temperature the process of
decomposition will take place. I do not here insist upon the exact method suggested,
nor do I think it necessary to affirm exactly what takes place.
The idea, however, is to effect the decomposition of the cocoa butter without
the introduction of injurious or undesirable chemicals.
The second part of this invention consists in taking a suitable quantity of soluble
cocoa, preferably the soluble cocoa compound such as last described, and adding
thereto quantities of milk, there being about two parts of the soluble cocoa to eight parts
of milk. These particular proportions would of course be varied according to the
particular characteristics of the actual substances used. These substances are put
into a kettle and suitably mixed, a convenient way of doing it being to put the
milk in the same kettle after the soluble cocoa has been lowered in temperature, say,
to about 210° Fahr.

page_text: The substances are then thoroughly mixed and the temperature of the entire
compound or mass is raised slowly to a comparatively high heat. It is found that
240° Fahr. or 12 pounds pressure is suitable, the object being particularly to sterilise the
compound. It is kept at this temperature for about 30 minutes.
The preparation is then cooled down and stirred, 212° Fahr. or some such
temperature being a proper point to which to bring it.
To reduce this substance to a convenient form for commercial purposes, it is then
evaporated, the evaporation going on at first under ordinary pressure and later
in vacuo.
This evaporation preferably continues until a dry mass is produced, and this is then
removed from the kettle and powdered, forming the final product arising from this
process, and consisting of dry soluble milk cocoa compound powdered. It contains
all the nutritive elements of the cocoa and the milk and can be quickly and easily
dissolved in water and used as a beverage.
The presence of the cocoa butter renders the cocoa food difficult for the cocoa
product to be dissolved. By the use of this highly concentrated sugar solution under
the high pressure the butter is decomposed and a cocoa compound soluble in water is
produced which is free from the unnecessary deleterious substance sometimes added
by the use of what is known as the "alkaline or other such processes.
وو
Apparatus suitable for carrying out the above described processes by the aid of
both pressure and vacuum is described in the Specification to Patent No. 3998
of 1894.
Where I have used the word "soluble" as applied to the product, I mean soluble
as to the residue from cocoa butter and not soluble as to the starch and cellulose
which may be present in the product. The cocoa butter contains or consists of
glycerides of the stearin and palmitin or other fatty acids. By the application of
this process it appears that the glycerin is driven off and the residue from the cocoa
butter is soluble in water.
Having now particularly described and ascertained the nature of this invention and
in what manner the same is to be performed, I declare that what I claim is :-
1. The manufacture of a soluble cocoa compound, by subjecting the cocoa of
commerce to a high temperature while mixed with sugar whereby the cocoa butter is
rendered soluble, substantially as described.
2. The manufacture of combined milk solids, and cocoa, by first mixing with
milk cocoa containing in addition to the non fatty constituents only the soluble
residuum from cocoa butter, then subjecting the mixture to a high temperature, and
then evaporating the same, substantially as described.
3. The manufacture of combined milk solids and cocoa by first producing a soluble
cocoa compound in the manner set forth in the first claim, then adding milk and
subjecting the mixture to a high temperature, and then evaporating the same,
substantially as described.
4. A new article of food consisting only of cocoa solids including the soluble
parts derived from cocoa butter, and sugar, substantially as described.
5. A new article of food consisting only of cocoa solids including the soluble parts
derived from cocoa butter, and the solids of milk and sugar, substantially as
described.
Dated this 14th day of April 1896
ABEL & IMRAY,
Agents for the Applicant.