IMPROVEMENTS IN THE PREPARATION OF FOOD FOR INFANTS AND INVALIDS
Year: 1883

page_text: LETTERS PATENT to Herbert John Haddan, of Kensington, Middlesex for an
Invention of IMPROVEMENTS IN THE PREPARATION OF FOOD FOR INFANTS
AND INVALIDS Communicated to him from abroad by William Horlick, of
Washington, D.C. United States of America
COMPLETE SPECIFICATION filed by the said Herbert John Haddan at the
Office of the Commissioners of Patents on the 21st June 1883.
HERBERT JOHN HADDAN, of Kensington, Middlesex, IMPROVEMENTS IN THE
PREPARATION OF FOOD FOR INFANTS AND INVALIDS Communicated to me from
abroad by William Horlick, of Washington, D.C, United States of America
This invention has for its object, first to provide a non-farinaceous, highly-
nutritious food easy of assimilation for infants and invalids by combining the
nutritive parts of the cereals with milk; and, secondly, to render such food free
from all souring tendency irrespective of the climate or state of the atmosphere to
which it may be subjected, and yet of such a naturo as to be readily soluble in
water and so ready for immediate use.
In carrying out this invention I take equal parts of selected barley-malt and
ground wheat, (or oats) and thoroughly macerato or soften the same in pure
fresh cow's milk, sufficiently to admit of the whole being stirred and mixed so as
to form a loose soft mash. I then place the mash in a kettle provided with a
steam-jacket, where it is gradually raised to a temperature of 150° Fahrenheit, and
kept constantly stirred or agitated, so as to prevent the possibility of any damage
thereto by reason of the heat. The mash being kept at this degree of heat
(150° Fahrenheit) for half an hour, the starch in the wheat flour is thus trans-
formed into dextrine and grape-sugar, through the action of the diastase contained
in the malt. It is then raised to the temperature of 170° Fahrenhoit, and retained
at that degree of beat for fifteen minutes, after which it is taken out of the kettle,
placed in bags, and pressed, the liquid extract running from the bags, (when
pressed), through very fine sieves, which serve to reject all the husks and insoluble.
matter.

page_text: This fine liquid is then put into a vacuuin-pan provided with a strong central
shaft having teeth or knives, the latter serving, when the shaft is revolved, during
the evaporation or drying of the extract, to keep the mass cut up into small parts,
This extract readily
until the whole is reduced to a dry powdered extract.
dissolves again in water, and is put up for public use in cans or bottles.
The strength of the food is regulated by the quantity of water it is dissolved
in, the proportions usually being such as to render the food, when ready for use,
about the consistency of milk. It will thus be observed that by this improved
process I produce a food possessing all the nutritive properties of the cereals and
inilk, in a compact, dry, portable form, and which will be unaffected by the state
of the atmosphere or climate, and ready for use at a inoiments notice.
As the wheat is macerated in a crushed form (as distinguished from a powder)
all the phosphorous contained in the outer shell will be extracted, forming a
valuable element in the food, the husks and other impurities having been separated
by a careful process of sieving or straining as before mentioned.
Another important advantage of the food, and which makes it of peculiar value
to those residing in cities, where pure milk is only with great difficulty obtained,
especially in warin weather, is that it wholly dispenses with milk, ordinarily
employed in mixing similar foods.
1 desire to make some general observations as to what has heretofore been
accomplished in the preparation of prepared foods, the object being to acquaint the
public with the distinction existing practically between what I have done and
what to my knowledge has been done by others.
f
'In 1879 a patent was granted in England which describes a concentrated liquid
extract prepared by mashing ground malt with warm water, straining, and reducing
it by evaporation to the consistency of troacle. This extract is soluble in water,
and may be combined with flour, or saccharine matters, and also with milk and
liquid extracts. In preparing a farinaceous food, baked wheat-flour is mixe.' with
the concentrated malt extract, and the mixturo dried on trays in a hot-air
chamber. When dry it is pulverized and sifted, and combined with plain baked
flour, after which this mixture is passed through a sievo. It is noticeable that tho
extract is formed with water as an ingredient and is not evaporated to dry-form
but to a semi-liquid form (as treacle). I do not use water as a part of this
extract; neither do I stop with the use of malt only, but go further, as has hercin-
before been pointed out. In the patent referred to, it is stated that farinaceous
food is prepared by combining with the extract there described baked flour. I do
not produce a farinaceous food, for by this process the starchy properties contained
in the wheat-flour are transformed through the action of the diastase in the malt,
into dextrine and grape-sugar.
Neither do I employ baked flour which must be
more or less burnt.
The non-farinaceous properties of this food render it of peculiar value to the
weakest infant stomachs, since they cannot digest starch until they have teeth as
endorsed by eminent physicians, from the fact that the animal saliva does not
present itself until that period; hence the reason for using the malt or vegetable
dinstuse.
The Liebig malt extract for infants differs from mine essentially in several
respects. Among them may be mentioned the fact that he does not produce a food
in a dry form soluble in water when required for use. This I do, which is a
diametrical distinction existing between the two foods.
Having thus fully described this invention, I claim :
1st. The inethod herein described of preparing food for infants and invalids, the
same consisting in macerating finely-ground barley-analt and cereals in fresh milk,
then gradually raising the temperature of the mass to 150° Fahrenheit, or there-
about, and maintaining it at such temperature a proper length of time, or until
the starch in the flour has been converted into dextrine and grape-sugar, then
raising the mass to 170° Fahrenheit, or thereabout, and maintaining it at that.
temperature about fifteen minutes, then pressing out the liquid portions, and

page_text: finally evaporating such liquid portions to dryness, stirring the same to facilitate
the process and granulate the resultant mass, substantially as specified.
2ad. The herein-described dry granulated food for invalids and infants, consisting
of the extract of finely-ground barley-malt and cereals macerated in fresh milk, in
which the starch contained in the cereals is converted into dextrine and grape-
sugar, substantially as described.
In witness whereof I the said Herbert John Haddan have hereunto set my
hand and seal this 21 day of June A.D. 1883.
.