IMPROVEMENTS IN THE PREPARATION OF A CERTAIN FRUIT AND SEEDS IN ORDER THAT THEIR INFUSION MAY BE USED AS A BEVERAGE, AND TO RENDER THE FRUIT SUITABLE FOR USE IN OTHER WAYS AS AN ARTICLE OF FOOD, AND IN APPARATUS FOR THAT PURPOSE, PART OF IMPROVEMENTS ARE APPLICABLE TO THE TREATMENT OF COFFEE, CHOCOLATE, COCOA, OR THEIR SUBSTITUTES." WHICH PROVISIONAL SPECIFICATION
Year: 1881

page_text: LETTERS PATENT to Adamantius John Michael Bolanachi, of Daphne Cottage,
Buccleugh Road, West Dulwich, in the County of Surrey, for an Invention
of "IMPROVEMENTS IN THE PREPARATION OF A CERTAIN FRUIT AND SEEDS
IN ORDER THAT THEIR INFUSION MAY BE USED AS A BEVERAGE, AND TO
RENDER THE FRUIT SUITABLE FOR USE IN OTHER WAYS AS AN ARTICLE
OF FOOD, AND IN
APPARATUS FOR THAT PURPOSE, PART OF
IMPROVEMENTS ARE APPLICABLE TO THE TREATMENT OF COFFEE, CHOCOLATE,
COCOA, OR THEIR SUBSTITUTES."
WHICH
PROVISIONAL SPECIFICATION left by the said Adamantius John Michael
Bolanachi at the Office of the Commissioners of Patents on the 12th February
1881.
ADAMANTIUS JOHN MICHAEL BOLANACHI, of Daphne Cottage, Buccleugh Road,
West Dulwich, in the County of Surrey. "IMPROVEMENTS IN THE PREPARATION
OF A CERTAIN FRUIT AND SEEDS IN ORDER THAT THEIR INFUSION MAY BE USED
AS A BEVERAGE, AND TO RENDER THE FRUIT SUITABLE FOR USE IN OTHER WAYS
AS AN ARTICLE OF FOOD, AND IN APPARATUS FOR THAT PURPOSE, PART OF WHICH
IMPROVEMENTS ARE APPLICABLE TO THE TREATMENT OF COFFEE, CHOCOLATE,
COCOA, OR THEIR SUBSTITUTES."
This Invention has for its object improvements which are in part founded on
those described in the Specification of former Letters Patent granted to me and
dated April 9th, 1880, and relate to the preparation of the fruit scientifically
known as the "ceratonia siliqua, and the seeds scientifically known as
sativa, and that commercially known as Dholl, in order that their infusion may be
used as a beverage, and to render the former suitable for use in other ways as an
article of food and drink.
"
vicia
The process by which I prepare the above named fruit and seeds in order that
they may be employed to yield a beverage suited to take the place of coffee is as
follows: I grind the fruit to a fine powder, I then place it in a revolving oven,
preferably of the construction hereinafter described, and which is so arranged that
it receives the raw fruit at one end and delivers it roasted at the other. The
roasted fruit on leaving the oven falls into a revolving screen which delivers it
[Price 6d.1

page_text: fit for mixing with the other ingredients hereinafter referred to. I then take a
certain quantity of the above named seed or seeds, and mix with it or them a
certain quantity of raw or unroasted coffee; these are then ground together and
roasted, which may be done in a similar manner to the fruit. The effect of this is
that the seed absorbs the essential oil of the coffee berry which would otherwise
escape during roasting, the whole thus becomes identical in taste, aroma, and
appearance with coffee. I then mix the above mentioned roasted fruit with the
mixture of ground roasted seed and coffee in certain proportions, adding thereto a
proportion of chicory, and in some cases a small proportion of gentian root and
bi-carbonate of potash to strengthen the flavor, the result being a beverage equal
in taste and appearance but more nourishing and wholesome than coffee.. The
proportions of the above named ingredients that I have found answer well for
making a beverage as a substitute for coffee are about as follows:-.
I may in some cases in the first place mix the proper proportions of the before
named fruit and seed, and grind and roast then together before mixing with the
other ingredients; but this, together with the exact proportions, will depend upon
the quality of the materials employed, and the character which it is desired to give
to the product.
The process by which I prepare the above named fruit in order that it may be
employed to yield a beverage suited to take the place of pure chocolate or cocoa
is to grind and roast it as before described, but in this case it is reground so as to
reduce it to as fine a powder as possible. I then pass it under rollers, which may
be similar to those used for crushing cocoa nibs for chocolate manufacture, adding
'to the powder a certain proportion of cocoa nibs, according to the quality required,
and a small proportion of butter of cocoa, or other suitable material of a fatty
nature, sufficient to keep it soft during manufacture; this mixture when ground is
treated similar to chocolate or cocoa to render it fit for the market.
The oven before referred to for roasting consists of a revolving cylinder having
a series of compartments therein formed by an archimedian screw, so as that when
the raw material is placed in at one end the revolving motion of the said cylinder
causes it to pass from one compartment to another until it is delivered fully roasted
at the other end.
The oven must necessarily be of sufficient length and the compartments of
sufficient number so as to retain the raw material a sufficient time to complete the
roasting, the number of revolution being determined by the length of time required
to complete the operation, the oven being kept at a given temperature, the oven
.being revolved by a suitable motive power so as to be automatic in its action, and
if the temperature is kept constant the raw material cannot be under or over done,
the duty of the attendant being limited to keeping the heat at one temperature
and the oven supplied. Through the centre or axis of the oven a cylinder is carried
having holes communicating with the chambers in the oven, and open at each end
so as to allow steam evolved by the process of roasting too rapidly to escape.
دو
I do not wish to confine myself to roasting the "vicia sativa or the Dholl
seed with the coffee or other vegetable substance employed to flavor and strengthen
the beverage or food as above described, as I sometimes find it advantageous to
roast the fruit either with the coffee or other vegetable substance, or separately.
In some cases, according to this Invention, I add to the above named mixture, or
to ordinary coffee, chocolate, cocoa, or their substitutes, a small proportion of a
suitable preparation of phosphorous, such as hypo-phosphite of soda (for example).
The before named apparatus is also applicable for roasting ordinary coffee.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Adamantius John Michael Bolanachi in the Great Seal Patent
Office on the 12th August 1881.
ADAMANTIUS JOHN MICHAEL BOLANACHI, of Daphne Cottage, Buccleuch Road,
West Dulwich, in the County of Surrey. "IMPROVEMENTS IN THE PREPARATION
OF A CERTAIN FRUIT AND SEEDS IN ORDER THAT THEIR INFUSION MAY BE USED
AS A BEVERAGE, AND TO RENDER THE FRUIT SUITABLE FOR USE IN OTHER WAYS
AS AN ARTICLE OF FOOD, AND IN APPARATUS FOR THAT PURPOSE, PART OF WHICH
IMPROVEMENTS ARE APPLICABLE TO THE TREATMENT OF COFFEE, CHOCOLATE,
CocoA, OR THEIR SUBSTITUTES."
">
This Invention has for its object improvements which are in part founded on
those described in the Specification of former Letters Patent granted to me, and
dated April 9th, 1880, so far, that is to say, as regards the fruit or seeds operated
upon, which are the fruit scientifically known as the "ceratonia siliqua' and the
seeds scientifically known as "vicia sativa," but the present improvements relate
to an improved method of preparing and treating, the materials operated upon, and
also to the use of the seed or bean commercially known as "Dholl"; the materials
when treated in the improved manner, hereinafter more particularly described, may
be used as a beverage and rendered suitable for use in other ways as articles of food
and drink. When carrying out the process of treatment described in my former
Specification, practical difficulties have been met with owing to the fact that the
materials are proposed to be dried by heat, or roasted, or baked before they are
pulverized, and the result is that some of the particles are too much carbonised and
others are too little carbonised, and the product is often unfit for commercial
purposes. This difficulty is overcome in the manner which I will now describe.
The process by which I prepare the other named fruit and seeds in order that
they may be employed to yield a beverage suited to take the place of coffee is as
follows:-
"
In the case of the "ceratonia siliqua," I take fruit in the state in which it is
imported and grind it to a powder, or disintegrate in a disintegrator. I then place
it in a revolving oven, preferably of the construction hereinafter described, and
which is so arranged that it receives the ground raw fruit at one end and
delivers it roasted at the other. The roasted fruit on leaving the oven falls into a
revolving screen which delivers it fit for mixing with the other ingredients, herein-
after referred to. I then take a certain quantity of the "vicia sativa or "Dholl
seed or seeds in a raw state, and mix with it or them a certain quantity of raw or
unroasted coffee; these are then, in some cases, ground together and the mixture
is then roasted, which may be done in a similar manner to the process applied to
the fruit. In some cases I roast the coffee and seed together whole, and afterwards
grind them together. The effect of thus treating the seed and coffee together is
that the seed absorbs the essential oil of the coffee berry, which would otherwise
escape during roasting, and the whole thus becomes identical in taste, aroma, and
appearance with coffee. I then mix the above mentioned roasted fruit with the
mixture of ground roasted seed and coffee in certain proportions, adding thereto a
proportion of chicory, and in some cases a small proportion of gentian root and
bicarbonate of potash to strengthen the flavor, the result being a beverage equal in
taste and appearance, but more nourishing and wholesome than, coffee. The
proportions of the above named ingredients that I bave found answer well for
making a beverage as a substitute for coffee are about as follows:-
Ciliane

page_text: I may in some cases in the first place mix the proper proportions of the before
named fruit and seed, and grind and roast them together before mixing with the
other ingredients, but this together with the exact proportions will depend upon
the quality of the materials employed and the character which it is desired to give
to the product. The process by which I prepare the above named fruit in order
that it may be employed to yield a beverage suited to take the place of chocolate
or cocoa is to grind and roast it as before described, but in this case it is not so
highly roasted as the material used for coffee, it is then reground so as to
reduce it to as fine a powder as possible. I then pass it under rollers, which
may be similar to those used for crushing cocoa nibs for chocolate manufacture,
adding to the powder a certain proportion of cocoa nibs according to the quality
required, and a small proportion of butter of cocoa or other suitable material of a
fatty nature sufficient to keep it soft during manufacture; this mixture when
ground is treated similar to chocolate or cocoa to render it fit for the market. The
oven before referred to for roasting consists of a revolving cylinder having a series
of compartments therein formed by an archimedian screw, so that when the raw
material is placed in at one end the revolving motion of the said cylinder causes it
to pass from one compartment to another until it is delivered fully roasted at the
other end. The oven must necessarily be of sufficient length and the compartments
of sufficient number so as to retain the raw material a sufficient time to complete
the roasting, the number of revolutions being determined by the length of time
required to complete the operation, the oven being kept at a given temperature,
the oven being revolved by any suitable motive power so as to be automatic in its
action, and if the temperature is kept constant the raw material connot be under or
over done, the duty of the attendant being limited to keeping the heat at one
temperature and the oven supplied. Through the centre or axis of the oven a
cylinder is carried having holes communicating with the chambers in the oven, and
open at each end so as to allow the steam evolved by the proces of roasting to
rapidly escape.
33
I do not wish to confine myself to roasting the "vicia sativa" or the "Dholl"
seed with the coffee or other vegetable substance employed to flavor and strengthen
the beverage or food as above described, as I sometimes find it advantageous to
roast the fruit with the coffee or other vegetable substances separately. In some
cases according to this Invention I add to the above named mixture or to ordinary
coffee, chocolate, cocoa, or their substitutes, a small proportion of a suitable
preparation of phosphorous, such as hypo-phosphite of soda for example. The before
named apparatus is also applicable for roasting ordinary coffee. And in order that
my said Invention may be properly understood, I shall now proceed more
particularly to describe the same, and for that purpose I shall refer to the several
Figures on the Sheet of Drawings hereunto annexed, the same letters of reference
indicating corresponding parts throughout all the corresponding Figures.
to this invention.
Figure 2 is a cross section of the front of the apparatus.
Figure 3, elevation of the back of the apparatus.
Figure 4, detached view hereafter described.
A represents a revolving cylinder in which is fixed an archimedian screw a, shewn
in section at Figure 1, forming a series of compartments & in the cylinder A.
4
B shews the filling chamber, the fruit or seeds to be roasted entering the cylinder 5
by the holes or openings b as shewn therein.
C, ventilator for escape of steam evolved during roasting.
D, double iron case filled in with a substance being a nonconductor of heat;
e shews a series of tubes surrounding the cylinder to contain steam, which is
superheated by the furnace f in order to heat the cylinder A, or this cylinder may 5

page_text: be otherwise suitably heated; c¹, holes for delivering the roasted materials to the
shoot d; E shews chamber having holes therein communicating with the interior
of the cylinder for the escape of steam evolved during roasting at the back of the
apparatus.
Figure 4 represents side elevation of the front part of the apparatus shewing
the method of revolving the cylinder A; shews a pinion gearing with the toothed
wheel i which surrounds the cylinder. This pinion is made of such size as to
revolve the cylinder at the desired speed; y are pulleys communicating with a
shaft to drive the cylinder A. The action is as follows:-The apparatus being
set in motion the substance or substances it is desired to roast are introduced into
the hopper b', thus passing through the openings in the chamber B into the heated
cylinder A and through the whole series of chambers a¹ by the revolving of the
said cylinder, and when fully roasted will pass out of the openings c² into the
shoot d. The oven A must necessarily be of sufficient length and the com-
partments a¹ of sufficient number so as to retain the raw material a sufficient time
to complete the roasting, the number of revolutions being determined by the length
of time required to complete the operation, the oven being kept at a given
temperature, the oven being revolved by suitable motive power so
as to be
automatic in its action, if the temperature is kept constant the raw material cannot
be under or overdone, the duty of the attendant being limited to keeping the heat
at one temperature and the oven supplied. The before named apparatus is also
applicable for roasting ordinary coffee. In some cases according to this Invention
I combine with the above named mixture or with ordinary coffee, chocolate, cocoa,
or their substitutes, a small proportion of a suitable preparation of phosphorous,
such as hypo-phosphite of soda for example.
I do not wish to confine myself to roasting the "vicia sativa" or the "Dholl”
seed with the coffee or other vegetable substance employed to flavor and strengthen
the beverage or food as above described, as I sometimes find it advantageous to
roast the fruit either with the coffee or other vegetable substance or separately.
Having now described and particularly ascertained the nature of my said
Invention, and the manner in which the same is or may be used or carried into
effect, I would observe in conclusion that what I claim as my Invention is,--
Firstly. The manufacture of improved substances suitable for producing
beverages by treating the fruit "ceratonia siliqua" either separately or in con-
bination with the seed or seeds known as "vicia sativa" and "Dholl" by grinding or
disintegrating the fruit and afterwards roasting it in a ground state, substantially
as and for the purposes set forth.
Secondly. The preparation of my improved mixtures by roasting the seeds
hereinbefore mentioned in the presence of coffee so as to enable the essential oil
given off by the coffee to be absorbed, substantially as herein before described.
Thirdly. The use in combination with the ingredients herein before named of a
preparation of phosphorous, substantially as described.
Fourthly. The combination of parts forming my apparatus for roasting the
fruit seeds and coffee berries, constructed substantially as set forth.
In witness whereof, I, the said Adamantius John Michael Bolanachi, have
hereunto set my hand and seal, this Tenth day of August, in the year of
our Lord One thousand eight hundred and eighty one.
A. J. M. BOLANACHI. (L.S.)