An Improved Alimentary Liquid.
Year: 1895

page_text: Date of Application, 14th June, 1895
Complete Specification Left, 14th Apr., 1896-Accepted, 23rd May, 1896
PROVISIONAL SPECIFICATION.
An Improved Alimentary Liquid.
I JOHN HENRY HOOKER of The Firs Buckingham in the County of Buckingham
Manager to The Condensed Peptonised Milk Company (Limited) also of Bucking-
ham aforesaid do hereby declare the nature of this invention to be as follows:-
My invention consists of an alimentary liquid in which are present the proteid
matters of milk in a state of solution and certain other constituents of milk and
the ordinary constituents of beer or femented malt liquor.
The said liquid may be produced by mashing malt with peptonized separated
milk in lieu of the water heretofore used for mashing malt preparatory to brewing
beer therefrom and afterwards treating and fermenting the wort so produced with
or without addition of hops and fining the resulting liquor as in the ordinary
process of making beer. Or the peptonizing of the milk and the mashing of the
malt therewith in association with water may proceed simultaneously the process of
brewing being completed and the further processes necessary being conducted in
the usual manner or in a substantially similar manner or otherwise. Or the malt
may be mashed with milk partially peptonised and in which the ferments are still.
alive their action being stopped when necessary and the brewing process subsequently
completed.
In any case malt extract may be used instead of malt in the preparation of the
alimentary liquid forming the subject of my said invention.
Dated this Fourteenth day of June 1895.
W. T. WHITEMAN,
Agent for the Applicant.
.
AД improved Alimentary Liquid.
I JOHN HENRY HOOKER of The Firs Buckingham in the County of Buckingham
Manager to The Condensed Peptonized Milk Company (Limited) also of Bucking-
ham aforesaid 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 :-
My invention consists of an alimentary liquid in which are present the proteid
matters of milk in a state of solution and certain other constituents of milk and
the ordinary constituents of beer or fermented malt liquor.
The said liquid may be produced by mashing malt with peptouizéd separated
milk in lieu of the water heretofore used for mashing malt preparatory to
brewing beer therefrom and afterwards treating and fermenting the wort so
produced with or without addition of hops and fining the resulting liquor as in the .
ordinary process of making beer. Or the peptonizing of the milk and the mashing
of the malt therewith in association with the water which according to ordinary
practice is added to milk prior to peptonizing it may proceed simultaneously the
process of brewing being completed and the further processes necessary being
conducted in the usual manner or in a substantially similar manner. Or the malt
Price 877

page_text: may be mashed with milk which has been partially peptonized and in which the
ferments are still alive their action being stopped when necessary and the brewing
process subsequently completed.
In any case malt extract may be used instead of malt in the preparation of the
alimentary liquid forming the subject of my said invention.
The peptonized milk which I use for the purpose of my invention as herein
described is separated milk which has been peptonized by means of pancreatic
extract according to the well known process which has been practised for many
years in the preparation of the article of commerce known by the name of
peptonized milk.
Where the peptonizing of the milk and the mashing of the malt are to be effected
simultaneously I proceed as follows. I first prepare the milk for peptonizing in
the ordinary way that is to say I take ordinary separated milk and add to each
gallon thereof eight grammes or one hundred and twenty grains of bicarbonate
of soda and one quart of water and raise the temperature to about fifty five degrees
Centigrade. I then add this mixture to the malt and to the whole I add pancreatic
extract either in the form of fluid or powder in the proportion necessary to effect
the peptonizing of the milk and I maintain the temperature at about fifty-five
degrees Centigrade and allow the pancreatic extract to act until the caseine of
the milk has been converted into peptone. I then raise the temperature to about
eighty-five degrees Centigrade and strain and boil the liquid with or without hops
and ferment it with brewers' yeast and further treat it as in the process of making
ordinary malt liquor.
Where milk which has been partially peptonized is to be used for mashing the
malt I take milk which is undergoing the peptonizing process and add it to the
malt while the action of the pancreatic ferments is in. progress and allow the said
action to continue in presence of the malt until the milk has been fully peptonized.
1 then strain off the liquid and stop the action of the said ferments by boiling the
said liquid after which I proceed as in brewing ordinary beer.
Where I use malt extract in lieu of malt I add the said extract to the milk
either before peptonizing it or while the process of peptonizing is in progress or
after the process of peptonizing has been completed or arrested. In any case I
further treat the mixture of malt extract and peptonized milk either alone or in
addition with hops in the manner in which the liquor produced by mashing malt
with water is treated in the process of making ordinary beer.
The relative proportions in which the malt extract and the peptonized milk may
be used are three parts by weight of the malt extract to ten parts by weight of
peptonized milk but these proportions are subject to considerable variation
according to the required strength of the beer.
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 :-
The improved alimentary liquid hereinbefore described that is to say a fermented
malt liquor one of the constituents of which is the proteid matter of milk in the
form of peptone the said matter having been peptonized by action thereon of
pancreatic extract and having been incorporated in the said liquor during the
manufacture thereof substantially as herein before described.
Dated the Fourteenth day of April 1896.
W. T. WHITEMAN,
Agent for the Applicant.