IMPROVEMENTS IN THE PREPARATION AND MANUFACTURE OF BISCUITS AND SUCH LIKE, AND OTHER ARTICLES OF FOOD
Year: 1875

page_text: PROVISIONAL SPECIFICATION left by Jacob Curlender at the Office of
the Commissioners of Patents, with his Petition, on the 15th April
1875.
I, JACOB CURLENDER, of 19, Salisbury Street, Strand, London, and
34, South John Strect, Liverpool, Merchant, do hereby declare the
nature of the said Invention for "IMPROVEMENTS IN THE PREPARATION AND
MANUFACTURE OF BISCUITS AND SUCH LIKE, AND OTHER ARTICLES OF FOOD," to be
as follows:-
This Invention relates to a novel mode of combining concentrated
"meat paste,'
," "meat extracts," "Liebig's extract of meat," and such
and such-like preparations resulting from the treatment of animal flesh,
by such and such-like methods of extracting and concentrating the
useful qualities of " carnous or animal matter, so as to convey the
nutrition and nutritive qualities for which the associated farinaceous or
other matter is to form a vehicle.
"
Instead of reducing the consistency and strength of such like
concentrated extracts as prepared for the purpose of and in the act of
mixing with flour or farinaceous matter, or when such farinaceous

page_text: matter has been prepared in the form or paste, mixing it in a dissolved
state or in the form of a solution, so that the whole may be intimately
mixed and afterwards be moulded as biscuits, and then baked to
produce what are known as "meat biscuits."
I, by my present Invention, use and employ the concentrated extract
of meat or equivalent material (as above set forth) in its concentrated
state in the form of layers or globules, and envelope the same in suitably
proportioned and apportioned quantities according to the purpose
intended and in accordance with the shape and character of the
manufactured article to be produced for sale or use.
In applying my Invention to the production of flat shaped biscuits I
form upon a paste body, having its upper face coated with gelatinous,
gummy, albuminous, or other suitable air excluding layer a suitable
thickness or quantity of the extract; and in turn this is coated with a
repetition of the thin gelatinous or air excluding matter, and again
covered with a coat of biscuit paste, or the layer of biscuit paste and
gelatinous or other air excluding sheet may be suitably coated with the
"meat extract," and the whole be folded over and be stamped or cut out
by moulds or be otherwise moulded. The edges of the gelatinous coating
being closed over or around and so seal up the contained extract. There
may be several thin layers of the meat extract arranged sandwich
fashion.
For making various other forms of biscuits and such-like articles
small portions of the extract should be first measured or "guaged off,”
either in the form of buttons or globules, or other suitable shape, and be
surrounded, capsuled, or coated in the manner in which confectionery is
produced where syrups and such-like matters are enclosed in sugar and
such-like capsules or coating; and an outer coating of suitable material
(whether biscuit paste or confectionery), is then rolled or moulded or
otherwise added, and the whole finished in accordance with the character
and shape of the article required.
When biscuits so made up as herein described are required to be
pierced or punctured in the course of preparation, fluid gelatin or
albumen may be employed for coating the prickers or puncturing
instruments when they have to pass through the paste and meat extract,
so as to cusure the exclusion of the air therefrom. In like manner,

page_text: buns, cakes, and such-like "soft goods" may be made up, and the meat
extract be employed to add to the nutritive qualities thereof without
any dilution or reduction, and the attendant disadvantages incidental
to applying the meat extract in a diluted, reduced, and diffused
condition.