Improved Manufacture of a Highly Nitrogenous Food.
Year: 1899

page_text: Date of Application, 23rd Oct., 1899
Complete Specification Left, 19th July, 1900-Accepted, 23rd Oct., 1900
PROVISIONAL SPECIFICATION.
Improved Manufacture of a Highly Nitrogenous Food.
A communication by WILHELM LEHRKE, of 4, Döring Strasse, Brunswick, in
the Empire of Germany, Merchant.
I, WILLIAM PHILLIPS THOMPSON, F.C.S., M.I.M.E., Agent for Foreign Patent
Solicitors, 6, Lord Street, Liverpool, and 6, Bank Street, Manchester, both in
the County of Lancaster, 118, New Street, Birmingham, in the County of War-
wick, and 322, High Holborn, in the County of Middlesex, Civil Engineer, do
hereby declare the nature of this invention to be as follows:-
Cheese curd which may be washed in water when it is desired to free it from
all admixtures (milk, lactic acid and the like), as it is insoluble therein, is
treated with ammonia (carbonate, bicarbonate or the like) preferably whilst being
kneaded or pressed and heated. It is thereby converted into a glutinous, cohe-
rent, pasty or jelly like mass which is soluble in water and very digestible and
contains no hydrocarbon.
This substance may be employed partly as a substitute for dough or paste
made from meal or flour and partly as a highly nitrogenous and easily digestible
addition to other food products and delicacies.
If the substance thus obtained be mixed with meal or flour the baking qualities
and the albumen contents of the loaf are increased. By mixing it with bran,
which if desired may be freed entirely from flour by washing or boiling and
pressing out, a bread is produced entirely free from carbohydrates.
By the
addition of spices, almonds, nuts and other like substances the tastiness of such
loaves may be considerably increased. If the substance obtained be mixed with
sauces, extracts, soup flavourings and the like it raises their nutritive value
extremely.
The paste or liquids thereby resulting may also be evaporated to comparative
dryness and the dry substance ground so that a meal or flour is formed which
may be employed in the same or similar manner as the soluble casein itself
as an addition to food products and delicacies.
Care must be taken however in the drying that the casein does not form a
hard horny mass on the surface which may be avoided if the thin cakes or strips
to be dried be sprinkled or mixed with a meal formed from the finished article.
By this means the formation of a horny mass is avoided and the subsequent
grinding considerably facilitated,
Bad thin 01st dor of October 1809

page_text: A communication by WILHELM LEIRKE, of 4, Döring Strasse, Brunswick, in
the Empire of Germany, Merchant.
I, WILLIAM PHILLIPS THOMPSON, F.C.S., M.I.M.E., Agent for Foreign Patent
Soucitors, 6, Lord Street, Liverpool, and 6, Bank Street, Manchester, both in
the County of Lancaster, 118, New Street, Birmingham, in the County of War-
wick, and 322, High Holborn, in the County of Middlesex, Civil Engineer, 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:—
Cheese curd which may be washed in water when it is desired to free it from
all admixtures (milk, lactic acid and the like), as it is insoluble therein, is
treated with ammonia (carbonate, bicarbonate or the like) preferably whilst being
kneaded or pressed and heated. It is thereby converted into a glutinous, cohe-
rent, pasty or jelly like mass which is soluble in water and very digestible and
contains no hydrocarbon.
The ammonium salt is preferably employed in proportions varying from 5
to 60 grammes per kilogramme of cheese curd, according as to whether its
intended action on the latter is to be slow or rapid, and whether it is to wholly
or partially dissolve the cheese curd.
This substance may be employed partly as a substitute for dough or paste
made from meal or flour and partly as a highly nitrogenous and easily digestible
addition to other food products and delicacies.
If the substance thus obtained be mixed with meal or flour the baking qualities
and the albumen contents of the loaf are increased. By mixing it with bran,
which if desired may be freed entirely from flour by washing or boiling and
pressing out, a bread is produced entirely free from carbohydrates.
By the
addition of spices, almonds,, nuts and other like substances the tastiness of such
loaves may be considerably increased. If the substance obtained be mixed with
sauces, extracts, soup flavourings and the like it raises their nutritive value
extremely.
The paste or liquids thereby resulting may also be evaporated to comparative
dryness and the dry substance ground so that a meal or flour is formed which
may be employed in the same or similar manner as the soluble casein itself
as an addition to food products and delicacies.
Care must be taken however in the drying that the casein does not form a
hard horny mass on the surface, which may be avoided if the thin cakes or strips
to be dried be sprinkled or mixed with a meal formed from the finished article.
By this means the formation of a horny mass is avoided and the subsequent
grinding considerably facilitated.
Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, as communicated to
me by my foreign correspondent, I declare that what I claim is:-
1. A process for producing a highly nitrogenous food, characterised by the
treatment of so-called cheese curd with an ammonia salt (preferably in the
proportions of from 5 to 60 grammes per kilogramme of cheese curd), whereby it
is converted into a soluble casein and in this form may be mixed with other

page_text: foods or delicacies or with a material such as bran, substantially as hereinbefore
set forth.
2. In a process such as described for the manufacture of a highly nitrogenous
food, mixing the soluble casein with meal, groats or bran and baking the
resulting dough into bread, substantially as described.
3. In a process such as described for the manufacture of a highly nitrogenous
food, drying or evaporating the mixture and then grinding to meal, substantially
as described.
4. In a process such as described for the manufacture of a highly nitrogenous
food, sprinkling or mixing the substance to be dried with a meal formed from the
finished article for the purpose of avoiding a horny formation during drying,
substantially as described.