An Improved Food, and Processes of Preparing the same.
Year: 1896

page_text: Date of Application, 11th Feb., 1896-Accepted, 4th Apr., 1896
COMPLETE SPECIFICATION.
An Improved Food, and Processes of Preparing the same.
A communication from WILLIAM MEADOWS, of Burlington, in the County of
Racine and State of Wisconsin, United States of America, Manufacturer of
Brick and Tile...
I, ALFRED JULIUS BOULT of 323 High Holborn in the County of Middlesex,
Chartered Patent Agent 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 :-
The object of this invention is to provide in concentrated convenient and stable
form, a nutritive, palatable food for infants and invalids which will be readily
soluble and easily absorbed and digested by weak or delicate stomachs.
It consists of a dry, granulated mixture of the essential nutritive constituents of
meat, milk and grain, and of the process of preparing the same, hereinafter
particularly described and pointed out in the claims.
For the production of this improved food, I take meat from which the fat has
been removed, some suitable cereal or mixture of cereals, and milk, preferably in
about the following proportions,-5 per cent. of meat, 22 per cent. of cereals and
50 per cent. of milk. To these I add about 22 per cent. of malted grain, the action
of which during the process of manufacture hereinafter explained, renders the
nutritive constituents of each more easily absorbed and assimilated by the
stomach. I also add a certain quantity of calcium hydroxide preferably one-half
of one per cent., to produce an alkaline reaction, and about the same amount of
chloride of sodium.
The meat, grain and malt are chopped or crushed and macerated in water at a
suitable temperature, from about 140 degrees to about 150 degrees F., until the
proteids of the meat, and the starch of the grain have been sufficiently acted upon
by the vegetable ferments contained in the malt, an operation requiring ordinarily
from two to three hours. A sufficient quantity of water is employed for maceration
to produce a liquor that can be readily strained. The temperature of the mixture
is then raised and kept for a short time, 10 to 30 minutes, at about 175 degrees F.
It is immediately strained and to the strained liquor while active, milk, calcium
hydroxide and chloride of sodium are added in about the proportions above given.
After the milk or the casein which it contains has been sufficiently acted upon by
the vegetable ferment of the malt, ordinarily in from one to two hours, the
composition is evaporated at a lower temperature, say from 100° to 110° F. in
vacuo to dryness, and granulated in any suitable manner.
By the term "meat" I intend to designate not only beef, mutton and the like,
but also the flesh of fowls, fish and of other wild and domestic animals; by the
term "malt," any suitable grain which has been subjected to the ordinary malting
treatment, and by the term "grain" or "cereals," wheat, rye, barley, rice oats and
the like.
The granulated product prepared as above explained, is put up in sealed or
tightly closed bottles, boxes, or packages, in which it may be kept without
deterioration for a great length of time.
It is prepared for use by dissolving a comparatively small quantity in water, or
any other liquid suitable for the purpose.
No claim is herein made to a food product composed solely of meat and malt and.
the process of preparing it.

page_text: Having now particularly described and ascertained the nature of the said inven-
tion as communicated to me by my foreign correspondent, and in what manner
the same is to be performed I declare that what I claim is :-
1. A dry, granulated or powdered food product composed of malt, grain, part of
which has been rendered soluble by the malt, meat, proteids of which have been
converted into soluble peptones, milk, and a small quantity of a substance having
an alkaline re-action such as calcium hydroxide, as and for the purpose described.
2. The process of preparing a dry granulated food which consists in macerating
meat, grain and malt in water at a moderate heat, straining the mixture, adding
milk to the strained liquid while it is in an active condition, and finally evaporating
the product to dryness and granulating it, substantially as and for the purposes set
forth.
3. The process of preparing a dry granulated food, which consists in macerating
meat, grain and malt together in water at a moderate heat, straining the mixture,
adding milk and a small quantity of calcium hydroxide, and chloride of sodium to
the strained liquid while it is in an active condition, and finally evaporating the
product in vacuo to dryness and granulating it substantially as and for the purposes
set forth.
Dated this 11th day of February 1896.
BOULT & WADE,
Agents for the Applicant.