An Improved Process for the Manufacture of Strengthening and Flavouring Food Extracts.
Year: 1896

page_text: An Improved Process for the Manufacture of Strengthening and
Flavouring Food Extracts.
A communication by the Firm of KIETZ & Co. of 42 Karthäuserwall, Cologne, in the
Empire of Germany, Manufacturers.
I, WILLIAM PHILLIPS THOMPSON F.C.S.; M.I.M.E., of the Agency for Foreign Patent
Solicitors, 6 Lord Street, Liverpool and 6 Bank Street, Manchester, both in the
County of Lancaster, 118 New Street, Birmingham in the County of Warwick and
322 High Holborn, in the County of Middlesex Civil Engineer, do hereby declare the
nature of this invention to be as follows:-
This invention has for its object an improved process for the manufacture of
strengthening and flavouring food-extracts for improving soups, vegetables, sauces,
ragouts, stews, mayonnaise and the like, in place of the ordinary pot herbs, spices and
seasonings.
Freshly killed, pounded or disintegrated beef and marrow are mixed by means of
any suitable apparatus with extracts and essences of fresh mushrooins or champignons,
celery, horse-radish, citron, nuts, shallots, garlic, table salt, pepper, cayenne pepper,
pimento, cloves and musk, and subjected to digestion in a water bath for 48 hours.
The heating of the mass in an hermetically closed apparatus is continued with the
temperature increased progressively 1° Celsius per hour, so that no evaporation of the
extract substances can take place. As soon as the mass has reached 40° Celsius, it is.
conveyed into a vacuun apparatus and evaporated to a thin syrupy consistency.
By this process in addition to the highest possible utilisation and maintenance of
the volatile extracts and essences of roots and spices, there is also obtained
simultaneously a rational utilisation of the aromatic substances contained in the
mushrooms and spices and of the nutritive and strength forming substances of the
meat.
This improved strengthening and flavouring food-extract contains preferably per
1 kilogramme the extract of 5 kilos. of fresh beef and 20 grammes of fresh champignons,
also the essences of 105 gramines celery, shallots and garlic and 17 grammes of
various spices.

page_text: An Improved Process for the Manufacture of Strengthening and
Flavouring Food Extracts.
A communication by the Firm of KIETZ & Co. of 42 Karthäuserwall, Cologne, in the
Empire of Germany, Manufacturers.
I, WILLIAM PHILLIPS THOMPSON F.C.S., M.I.M.E., of the Agency for Foreign Patent
Solicitors, 6 Lord Street, Liverpool, and 6, Bank Street, Manchester, both in the
County of Lancaster, 118, New Street, Birmingham in the County of Warwick and
322 High Holborn in the County of Middlesex, Civil Engineer, 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 has for its object an improved process for the manufacture of
strengthening and flavouring food-extracts for improving soups, vegetables, sauces,
ragouts, stews, mayonnaise and the like, in place of the ordinary pot herbs, spices and
seasonings.
Freshly killed, pounded or disintegrated beef and marrow are mixed by means of any
suitable apparatus with extracts and essences of fresh mushrooms or champignons,
celery, horse-radish, citron, nuts, shallots, garlic, table salt, pepper, cayenne pepper,
pimento, cloves and musk, and subjected to digestion in a water bath for 48 hours.
The heating of the mass in an hermetically closed apparatus is continued with the
temperature increased progressively 1° Celsius per hour, so that no evaporation of the
extract substances can take place. As soon as the mass has reached 40° Celsius, it is
conveyed into a vacuum apparatus and evaporated to a thin syrupy consistency.
By this process in addition to the highest possible utilisation and maintenance of
the volatile extracts and essences of roots and spices, there is also obtained
simultaneously a rational utilisation of the aromatic substances contained in
the mushrooms and spices and of the nutritive and strength forming substances of
the meat.
This improved strengthening and flavouring food-extract contains preferably per
1 kilogramme the extract of 5 kilos. of fresh beef and 20 grammes of fresh champignons,
also the essences of 105 grammes celery, shallots and garlic and 17 grammes of
various spices.
Having now particularly described and ascertained the nature of the said invention
and in what manner the same is to be performed, as communicated to me by my
foreign correspondents, I declare that what I claim is :-
1. The improvement in the manufacture of strengthening and flavouring food-
extracts which consists in heating the substance with a slowly and progressively rising
temperature in an hermetically closed apparatus in order to prevent any evaporation of
the etherial oils contained in the spices employed and to secure a rational utilization
of the nutriment in the meat, substantially as herein before set forth.
2. The improved process for the manufacture of a strengthening and flavouring
food-extract, which consists in mixing together fresh beef, champignons, essences of
celery, shallots, garlic and various suitable spices, subjecting the mixture to digestion
in a water bath, heating the mass with a slowly and progressively rising temperature
in an hermetically closed apparatus and finally evaporating to a thin syrupy consistency
in a vacuum pan, substantially as herein before set forth."
3. The herein described composition of matter to be used for improving soups,

page_text: vegetables, sauces, ragouts, stews, mayonnaise and the like, consisting of fresh beef,
champignons, essences of celery, shallots, garlic and various suitable spices.
Deted this 1st doz of 1007
WM. P. THOMPSON & Co.,
Agents.