An Improved Food Compound, having for its Base Milk.
Year: 1894

page_text: Date of Application, 26th Feb., 1894
Complete Specification Left, 31st Oct., 1894-Accepted, 22nd Dec., 1894
PROVISIONAL SPECIFICATION.
An Improved Food Compound, having for its Base Milk.
I, ALPHONSE LOUIS LEBRET, of Crevecoeur-en-Ange, (Calvados), in the
Republic of France, Proprietor, do hereby declare the nature of this invention to
be as follows:-
:-
This invention relates to an improved food compound having for its base milk
and has for its object to provide a compound from which coffee can be prepared
instantly.
This compound is produced from cow milk concentrated in a vacuum at a
temperature of 60 degrees Centigrades to which is added 12 per cent. of sugar and
an extract of coffee obtained by distillation. In order to preserve and give aroma
to the coffee, half of the coffee extract obtained is distilled onto the sugar and
added towards the end of the operation in the evaporation apparatus. To this
is added 2 per cent. of brown sugar.
The concentration in the vacuum is continued until the compound becomes
sirup like paste.
The compound thus prepared is put in boxes, bottles or pots closed hermetically
and preserves its aroma very well and to render the same usable it is sufficient to
restore the water evaporated.
Dated this 24th day of February 1894.
F. BOSSHARDT & Co.,
Agents to Applicant.
An improved Food Compound; maving 10r 1t8 Base milk.
I, ALPHONSE LOUIS LEBRET, of Crevecoeur-en-Ange, (Calvados), in the
Republic of France, Proprietor, 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 an improved food compound having for its base milk
and has for its object to provide a compound from which coffee can be prepared
instantly.
In carrying out my invention this compound is produced by concentrating in a
vacuum at a temperature of 60 degrees Centigrades 100 litres of pure cow milk
to which is added 12 per cent. of cane sugar and 5 kilogrammes of roasted and
ground coffee formed into an extract. In order to preserve and give aroma to the
coffee, half of the said coffee extract obtained is distilled onto the sugar and added
towards the end of the operation in the evaporation apparatus. To this is added
2 per cent. of brown sugar.
The concentration in the vacuum is continued until the compound becomes
sirup like paste.
The compound thus prepared is put in boxes, bottles or pots closed hermetically
and preserves its aroma very well and to render the same usable it is sufficient to
restore the water evaporated.

page_text: Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed I declare that what I
claim, is―
An improved compound for the preparation of coffee consisting of coffee
extract, milk and sugar mixed in suitable quantities and concentrated together
by vacuum to a sirup like consistency, all substantially as and for the purpose
set forth.
Deted this 30th day of October 1894.
F. BOSSHARDT & Co.,
4, Corporation Street, Manchester, Agents to Applicant.