Improvements in Alimentary Substances, in their Manufacture, and in Putting Up or Conditioning them for Domestic Use.
Year: 1896

page_text: Date of Application, 13th Feb., 1896
Complete Specification Left, 11th Nov., 1896-4ccepted, 2nd Jan., 1897
Improvements in Alimentary Substances, in their Manufacture, and
in Putting Up or Conditioning them for Domestic Use.
I THADDEUS HYATT of No. 1 Hamilton Road, Ealing Inventor do hereby
declare the nature of this invention to be as follows:-
The alimentary substances to which my invention relates, are malt and its waste,
"culms," or "malt-dust" this dust being the sproutings or germinations of the
grain that take place on the malting floor during the malting process. This waste
being of comparatively little value is sold cheaply to farmers as a fertilizer for
manuring land and as muscle-making stuff for feeding cattle, its value for these
purposes being its richness in nitrogenous material; a quality of equal or greater
importance to the food preparatious for man into which to the present time, the
malt part only of the grain has, as a rule, found its way; the apparent cause for
which, seemingly, is its coarseness and liability to rendy decomposition under
atmospheric conditions and changes. But I have discovered by experiment that
these serious defects may be cured; and that once cured, the material possesses
qualities of rare virtue and value with reference to its employment as an adjuvant
to coffee in lieu of chicory, and as a corrective to the evils inseparable from the
present mode of manufacturing what is known as " malt coffee"-the explanation
of which is as follows:-
To be acceptable to popular taste and prejudices, a beverage designed to replace
coffee, must, to some extent at least have a corresponding color. No one for this
purpose would buy or use ordinary malt, for, when boiled, its whitish, mean-looking
liquor creates no coffee-illusion whatever for the imagination of the imbiber to
catch on to. The consequence of this, is, that manufacturers of what are called
malt coffees, not knowing of any other or better way, are forced to torrefy the
malt until it becomes sufficiently parched to produce the color necessary to make
their goods saleable; the consequence of this excessive torrefaction being as
follows:-First, a shrinkage or loss in the malt amounting to twenty five or
thirty per cent. of its weight. Second: a distinct loss of the very qualities and
virtues for which the article is bought and used by the public, and on account of
which the drinking of it is recommended by physicians: and third, an objectionable
acrid taste and flavor due to the process, which may be regarded as a sort of "dry"
and to scme extent "destructive distillation."
"
My invention to correct these evils in malt coffee manufacture consists in simply
employing malt in its natural state, that is to say, without being torrefied; the
necessary color to make it acceptable to the public taste being imparted by means
of culins, or "malt-dust."
My improvement in the culms or malt-dust to prevent decomposition and give
staying qualities to the material after it has been cured consists in subjecting it to
a torrefying heat sufficient to caramelize the saccharine within its fibre; this
treatment which cures the material also heightens its color, increases its coloring
properties, and improves its flavor. But in order to give it a still higher color,.
increase its coloring propert.es, and improve its flavor still further, I prefer to
charge the fibre with supplementary saccharine, the caramelizing of which augments
its beneficial qualities.

page_text: In carrying this part of my invention into effect I proceed as follows: The raw
culms having been placed in a suitable vessel are saturated with water holding
sugar or saccharine in solution, say sugar dissolved in double its weight of water.
When the culms have absorbed to their full capacity, they are then taken out and
kiln-dried, and afterwards torrefied to caramelization as already mentioned. Malt-
dust thus treated I terin caramelized culms.
My improvement in the manufacture of malt coffee is as follows:-I take by
weight of culms to 2 of malt and mix them well together. They are then
ground, and if the blending be not perfect as to uniformity of color, they are
re-ground and manipulated until the color becomes uniform, when water is added
sufficient in quantity to draw out the color of the culms and impart a stain to the
malt. The mass is then kiln dried at a low heat to evaporate the water: after
which the material is fit to be packed for sale and use.
My improvement in the treatment of malt to be employed in food preparations
generally consists in charging ground or flour malt with sugar, which is done by
dissolving the sugar in double its own weight of water: the flour is then dampened
with this until an amount of the saccharine equal to about twenty per cent. of the
weight of the flour has been absorbed; after which it is kiln-driel at a low heat
to evaporate the water, and then torrefied until the sugar becomes caramelized to
a buff or light coffee color; conditions that do not injure the material. This
caramelized malt flour is not only suitable for the preparation of malt foods of a
solid character, but may be employed as a malt coffee of agreeable flavor although
deficient in color.
The final part of my improvements relates to the putting up or conditioning of
malt with reference to convenience of handling and economy in domestic use, aud
is as follows. The caramelized malt coffee flour is made up into cakes each one of
which represents a definite quantity of liquid to be produced from it by boiling the
cake in the requisite quantity of water, as half pints, pints, quarts, &c. To make
these cakes the malt coffee flour is simply dampened to make the particles cohere,
when they are moulded into the shapes and weights required for the different sizes,
and then kiln-dried at a low heat until all the moisture evaporates, when they are
fit for packing, sale, and use.
Dated 12th Wah 1900
Improvements in Alimentary Substances, in their Manufacture, and
in Putting Up or Conditioning them for Domestic Use.
I, THADDEUS HYATT of No. 1 Hamilton Road, Ealing, London, 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 alimentary substances to which my invention relates are malt and its waste
"culms" or "malt-dust," this dust being the sproutings or germinations of the
grain that takes place on the malting floor during the malting process. This waste
being of comparatively little value is sold cheaply to farmers as a fertilizer
for manuring land, and as muscle-making stuff for feeding cattle, its value for
these purposes being its richness in nitrogenous material, a quality of equal or
greater importance to the food preparations for man into which to the present time
the malt part only of the grain bas as a rule found its way, the apparent cause for
which, seemingly, is its coarseness and liability to ready decomposition under

page_text: atmospheric conditions and changes. But I have discovered by experiment that
these serious defects may be cured, and that once cured, the material possesses
qualities of rare virtue and value with reference to its employment as an adjuvant
to coffee in lieu of chicory, and as a corrective to the evils inseparable from the
present mode of manufacturing what is known as "malt coffee "the explanation.
of which is as follows.
To be acceptable to popular taste and prejudices, a beverage designed to replace
coffee must, to some extent at least, have a corresponding color. No one for this
purpose would buy or use ordinary malt, for when boiled its whitish mean looking
liquor creates no coffee illusion whatever. In consequence of this manufacturers
of malt coffee roast the malt (which is in the grain) the effect of the beat being to
caramelize or convert the saccharine of the malt into burnt sugar or caramel, but
the quantity of saccharine in the malt being insufficient to produce the required
color the torrefaction is continued to the injury of the malt, the consequence of
this excessive torrefaction being as follows: First, a shrinkage or loss of the
malt amounting to twenty five or thirty per cent. of its weight. Second, a distinct
loss of the very qualities and virtues for which the article is bought and used by
the public, and on account of which the drinking of it is recommended by
physicians; and third, an objectionable acrid taste and flavor due to the process,
which may be regarded as a sort of dry, and to some extent, destructive
distillation.
My invention to prevent these evils in malt coffee manufacture consists in simply
employing malt in its natural state, that is to say without being torrefied, the
necessary colour to make it acceptable to the public taste being imparted by means
of culms or malt dust.
My improvements in the culms or malt dust to prevent decomposition and give
staying qualities to the material after it has been cured, consists in subjecting it to
a torrefying heat sufficient to caramelize the saccharine within its fibre, this
treatment which cures the material also heightens its color, increases its coloring
properties and improves its flavor. But in order to give it a still higher color,
increase its coloring properties and improve its flavor still further, I charge the
fibre with supplementary saccharine the caramelizing of which augments its
beneficial qualities.
In carrying this part of my invention into effect I proceed as follows:-The
raw culms having been placed in a suitable vessel are saturated with water holding
sugar or saccharine in solution, say sugar dissolved in double its weight of water
when the culms have absorbed to their full capacity they are then taken out and
kiln-dried, and afterwards torrefied to caramelization as already mentioned. Malt
dust thus treated I term caramelized culms.
My improvement in the manufacture of malt coffee is as follows:-I take by
weight about I part of caramelized culms to 2 parts of malt, and mix them well
together; they are then ground and if the blending be not perfect as to uniformity
of color, they are reground and manipulated until the color becomes uniform when
water is added in sufficient quantity to draw out the color of the culms and impart
a stain to the malt. The mixture is then dried at a low heat to evaporate the
water, after which the material is fit to be packed for sale or use.
My improvement in the treatment of malt to be employed in food preparations
generally consists in charging ground or flour malt with sugar or a saccharine,
which is done by dissolving in double its weight of water; the flour is then dampened
with this until an amount of the saccharine equal to about twenty per cent. of the
weight of the flour has been absorbed, after which it is dried at a low heat to
evaporate the water, and then torrefied until the saccharine material becomes
caramelized to a buff or light coffee color, conditions that do not injure the
material. This caramelized malt flour is not only suitable for the preparation of
malt foods of a solid character, either with or without combination with the
caramelized culms, but may be employed as a malt coffee of agreeable flavor
although somewhat deficient in color.

page_text: But my improvement is not limited to the exact methods herein above described,
as these admit of considerable variation without departing from the principle of
my invention. For example, I have described "culms" as the vehicle for
imparting the caramel stain to the unroasted malt. Now as it is the caramel of
the culms which stain the malt it is plain that the saccharine material may be
caramelized by itself and employed to stain the malt without the intervention of
the culms, but the culms being as useful as the caramel, it is advantageous to use
them as described. Again instead of caramelizing the culms by themselves as
described, the malt and culms may be first comingled, and the two together then
charged with the liquid saccharine, after which they may be dried and roasted as
described, the malt being protected against injury by the rapid caramelization of
the saccharine material in advance of any or but slight caramelization of the malt.
All these variations of the processes described coming within the principle of my
invention which consists substantially in caramelizing malt while in a meal or
flour state in contradistinction to the whole-grain method of caramelization in
common use where the unbroken shells of the grains prevent the employment of
sufficient additional saccharine to create the required color.
The final part of my improvements have reference to the putting up or con-
ditioning of malt with reference to convenience of handling and economy in
domestic use, and are as follows: The caramelized malt flour is made up into
cakes, each one of which represents a definite quantity of liquid to be produced
from it by boiling the cake in the requisite quantity of water, as half pints, pints,
quarts etc. To make these the malt-coffee flour is simply dampened, kneaded and
moulded into the shapes and weights required, and then dried out at a low heat,
when they are fit for being packed for sale and use.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. For the preparation of alimentary substances caramelizing malt by the aid
of a saccharine material when such malt is in the condition of meal or flour,
substantially as described.
2. For the preparation of alimentary substances, treating culms or malt dust
by a heat sufficient to torrefy or caramelize the saccharine matter contained
therein, substantially as described.
3. For the preparation of alimentary substances, treating culms or malt dust
by first charging it with an increased amount of saccharine matter and then
submitting it to the action of heat sufficient to torrefy or caramelize the saccharine
matter, substantially as described.
4. In the preparation of alimentary substances, preparing the caramelized culms
as set forth in either of the preceding claims, intimately mixing with meal or
flour malt, moistening to an extent sufficient to draw some of the color from the
culms and impart it to the malt, and subsequently drying, substantially as set
forth.
5. In the preparation of alimentary substances, treating meal or flour malt
by first charging it with an increased amount of saccharine matter and then
torrefying or caramelizing the saccharine matter, substantially as set forth.
6. The improved alimentary substances prepared substantially as herein set
forth.
1040
PHILIP M. JUSTICE,
55 & 56 Chancery Lane, London, Chartered Patent Agent,
For the Applicant.