Improvements in or relating to the Manufacture of Rolled Oats and other Farinaceous Foods.
Year: 1895

page_text: Date of Application, 12th Oct., 1895
Complete Specification Left, 13th July, 1896-Accepted, 15th Aug.. 1896
Improvements in or relating to the Manufacture of Rolled Oats
and other Farinaceous Foods.
I, THOMAS JARDINE of 1, Airedale Road, Sefton Park, Liverpool in the
County of Lancaster, Oatmeal Manufacturer, do hereby declare the nature of this
invention to be as follows:-
This invention has for its object rolled oats which shall be already cooked so
that they have merely to be mixed with boiling water or boiled for one or two
minutes to become an agreeable porridge.
In carrying out the invention the groats are boiled until they are soft, they are
then dried until they no longer adhere to each other, they are then passed through
heated rolls. These rolls are smooth and can either be run synchronously or with
differential speed. The rolls can be heated by steam or other heating fluid, or by
means of gas jets or by passing at one portion of their rotation in contact with a
heating device.
This process is equally applicable for rolled corn, rolled lentils, and indeed
rolled farinaceous seeds of all kinds as well as oats.
Dated the 11th day of October 1895.
WM. P. THOMPSON & Co.,
Of 6 Lord Street, Liverpool, Patent Agents for the Applicant.
Improvements in or relating to the Manufacture of Rolled Oats
and other Farinaceous Foods.
1, THOMAS JARDINE of 1 Airedale Road, Sefton Park, Liverpool in the
County of Lancaster, Oatmeal Manufacturer, 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 rolled oats which shall be already cooked so
that they have merely to be mixed with boiling water or boiled for one or two
minutes to become an agreeable porridge.
In carrying out the invention the groats are boiled until they are soft, they
are then dried until they no longer adhere to each other, they are then passed
through heated rolls. These rolls are smooth and can either be run synchronously
or with differential speed. The rolls can be heated by steam or other heating
fluid, or by means of gas jets or by passing at one portion of their rotation in
contact with a beating device.
To go more into detail, I use either ordinary shelled groats or groats
that have been barley milled. A quantity of these are cooked in a steam
jacket copper or boiling pan adding water in the proportion of six parts water
to one of groats. They are boiled twenty five to thirty minutes or until the
groats are thoroughly cooked, stirring occasionally to prevent the groats from
sticking to the side of the pan. The quantity of water required will vary with
the quality and condition of the groats used. If the groats be steeped previous

page_text: to being placed in the pan less water will then be required, but it is questionable
whether the flavour of the cooked grouts will be so good.
The boiling pans
should be swung in frames and geared so that they may be tilted over to empty
their contents into a metal trough placed alongside from which they are transferred
to a vacuum boiling pan. This would have to be constructed in the shape of a
barrel and placed horizontally on a frame and fitted with steam jacket, airtight
fitting lid and automatic pumping apparatus. By pumping out the air the
atmospheric pressure is reduced and consequently the groats can be kept
boiling at a very low temperature, until the greater part of moisture in them is
converted into steam, and pamped from the hoiler until the groats are sufficiently
dry to handle without caking together. The vacuum boiler being geared to
revolve slowly, prevents the groats from sticking to its sides and facilitates the
drying process.
From the vacuum boiler the cooked groats are transferred while yet soft or
yielding to the rolling machine by which the groats are rolled into flakes or
Gilaments. The rollers are of steel four to five inches in diameter. Super-heated
steam is forced into hollows of about two inches diameter in the centre of these
rollers. They are geared to revolve at different rates of speed-one at say for
example 100 and the other 120 revolutions per minute. The pressure of steam
must be regulated so that the rollers do not get overheated and scorch the groats.
By revolving at different rates of speed a gliding motion is given to the rolling
process so that the groats are rolled out thinner.
After rolling, the grouts (or cooked rolled oats, as they may now be called) are
passed through a drying machine. This consists of an airtight metal case fitted
inside with wire sieves about eighteen inches apart. Inside the case at each end
is placed an upright shaft from which the sieves are driven, ench alternate sieve
being driven from opposite shafts. The rolled oats enter at the top and the sieves
are placed so that the one below receives the rolled oats from the one above it,
passing them from end to end of the case until they traverse each sieve and fall
from the bottom one into a hopper. A fan is placed above the machine to force
a current of hot air through it. The air is heated by passing over steam pipes
placed zig-zag in a cylinder so as to expose as much heating surface as possible
and conveyed in an air tight pipe to the drying machine. The drying capacity of
the machine is so arranged that the rolled onts after passing through are thoroughly
dry and will keep sweet for any length of time.
The process of manufacture may be varied in several ways as follows-
1. The groats may be sufficiently dried in the vacuum pan and the rolled oats
in the drying machine, so that ordinary cold rollers would only be required for the
rolling process.
2. Boiling pans heated by coal, gas, oil, steain etcetera could be used instead of
steam jacket pans for cooking groats in.
3. The hot air for drying machine could be obtained from a furnace, heated
plates or hot water pipes.
4. The rollers in rolling machine could be heated with gas jets, hot oil etcetera
and furthermore it may be arranged that the rollers shall roll the groats into
flakes and dry them at the same time, thus dispensing with a separate drying
machine.
This process is equally applicable to rolled corn, rolled lentils and indeed rolled
farinaceons seeds of all kinds as well as oats.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, declare that what I
claim is-
1. The improved manufacture of cooked farinaceous food products, whereby they
have merely to be mixed with boiling water or boiled one or two minutes to become
rendy for the table substantially as described.
2. The treatment of oats and other cereals and the production therefrom of a

page_text: cooked food which has merely to be mixed with boiling water or boiled for a minute
or two to become ready for the table, which consists first in shelling or hulling the
grains or seeds, then cooking the grains in a steam jacketted copper or boiling pan
occasionally stirring the same to prevent the grains sticking to the sides of the pan,
thence passing the mass direct to a vacuum pan or its equivalent where the water
absorbed by the grains during the cooking is in great measure eliminated, and
finally passing the grains while still soft or yielding through hot rolls by which
the grains are rolled into flakes or filaments and dried at the same time,
substantially as described.
3. In the treatment of oats and other cereals for the production of an article of
cooked food, the continuous process which consists first in cooking the hulled
grains cr seeds by boiling in a steam jacketted copper or boiling pan, thence
passing the mass direct to a vacuum pan or its equivalent where the water absorbed
by the grains in the cooking thereof is in great measure evaporated, passing the
grains while still soft or yielding between rolls by which the grains are rolled into
flakes or filaments, and finally in drying said flakes or filaments substantially ns.
described.
4. The farinaceous cooked food product herein described, consisting of whole
grains of oats or other cereals, cooked and rolled into translucent flakes or
filaments.
شديد
لسيد
1
1
1000
WM. P. THOMPSON & Co.,
Of Liverpool, Manchester, Birmingham, and Loudon, Patent Agents.