IMPROVEMENTS IN OR RELATING TO THE PREPARATIONS OF BEVERAGES OR FOODS
Year: 1884

page_text: ・
JE
I WALTER HENRY THEW of: 47. Castle Street Liverpool in the county of
Lancaster, Italian Warehouseman ido hereby declare the nature of this invention
for "IMPROVEMENTS IN OR RELATING TO THE PREPARATIONS OF BEVERAGES OR
FOODS" and in what manner the same is to be performed, to be particularly,
described and ascertained in and by the following statement:- .
My invention consists
J.
(a) in adding to milk a decoction of cocoa preferably but not necessarily in the
proportion of parts of cocoa by weight for every 100 parts by weight of milk
and then subjecting the mixture to the process of peptonising and condensing.
described in the specification of my application for Letters Patent No 1313 of
1884, or a substantially similar process.
f!
.
I have found that the product of the above-operation possesses a delicious flavour
and has little or none of the bitter and to some persons disagreeable taste of
peptonised milk whilst in addition to the constituents of milk there are present the
valuable nutritious and stimulant principles of cocoa in a form readily digestible by
persons of weak digestive power.
b) In adding to milk which has been peptonised, either before or during the
process of condensation, a suitable infusion or an extract or essence of coffee such
for instance as are commonly sold and then completing the process as in making
ordinary condensed peptonised milk. I have found that in this preparation the:
bitter taste of peptonised milk is 'well concealed and that a highly palatable
preparation of coffee and peptonised milk can be prepared capable of digestion by
persons of weak digestive powera.
In preparing condensed peptonised cocoa and milk I proceed as follows: having
raised the temperature of the milk to be peptonised to preferably between 55°
and 650 Centigrade, I add to it from one third to one fourth of its volume of a
decoction of cocoa, at about the same temperature, obtained by the action of boiling
water on finely powdered cocoa which has been previously deprived of a large part
of the fat which it contained. Either before or after the addition of the decoction
of cocoa I add bicarbonate of soda in the proportion of about half an ounce to
the gallon of the mixture of milk and cocoa, or phosphate of soda (formula
Na, HPO+12 H, O) in the proportion of half an ounce to two ounces for each
gallon of the mixture.

page_text: I then add a sufficient quantity of active extract of pancreas preferring an
aqueous, alcoholic or glycerine extract.
Numerous varieties of these extracts are made and sold and the amount of any
one required can only be found by testing the particular sample with milk it being
remembered that a quantity of extract which will pretty completely peptonise
certain volume of milk will be sufficient for an equal volume of milk mixed with
cocoa as before.mentioned.
8
The process of peptonising of the mixture of milk and cocoa is allowed to go on
for a period usually varying between one or two hours according to the activity of
the extract of pancreas employed, the temperature of the mixture being maintained
at between 55° and 65° centigrade.
By the action of the pancreatic ferment the insoluble constituents of the cocoa
and particularly the starch which it contains paas almost completely into solution.
When the process of peptonising is complete, the liquid is heated; sugar is added
in about the same proportions as are employed in preparing sweetened condensed
milk and after being boiled for some minutes so as to kill the ferment and any
germs of noxious organisms which may have been contained in the milk and other
materials used, the peptonised cocoa and milk is concentrated in a vacuum pan
until it assumes a viscuous consistency and contains from about 20 to 25 percent
of water. It is then preserved in tins in the ordinary way.
The product, which becomes semi-solid on cooling and which consists of concen-
trated peptonised milk and artificially digested cocoa with sugar, possesses little or
none of the bitter flavour of peptonised milk.
In preparing condensed peptonised milk and coffee I add to the already
peptonised and sweetened milk a suitable quantity of infusion or extract of coffee
either before or during the process of condensation though I prefer to add the
coffee in the later stages of the process of condensation.
The condensation is then carried on until the condensed product contains about
20 to 25 percent of water. It is then preserved in tins in the ordinary way.
The amount of infusion or extract of coffee added is so regulated that the product
"Café au lait."
when mixed with water will have the flavour of well made
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:
1). The process, substantially as herein described, of manufacturing a preparation
of condensed peptonised milk and cocoa in which the flavour of peptonised milk is
disguised and the constituents of milk are enriched by the addition of the nutritious
and stimulant principles of cocoa in a form readily digestible by persons of weak
digestive powers.
2) The process substantially as herein described of manufacturing a preparation
of condensed peptonised milk and coffee in which the flavour of peptonised milk is
disguised and which contains the palatable and stimulant principles of coffee in
addition to the constituents of milk.
3) As new articles of manufacture the condensed products formed of peptonised
milk with cocoa and coffee respectively, substantially as described.
4) The employment of phosphate of Soda in the manufacture of the herein
described preparations.
. 110LL
November 1884