Improvements in the Manufacture of Food.
Year: 1898

page_text: Date of Application, 13th July, 1898
Complete Specification Left, 10th Mar., 1899-Accepted, 15th Apr., 1899
Improvements in the Manufacture of Food.
I, ILLIUS AUGUSTUS TIMMIS, of 2, Great George Street, Westminster, S.W.,
Civil Engineer, do hereby declare the nature of this invention to be as follows:-
The objects of my invention are to produce a complete food either in a liquid
or semi-liquid or solid form from beast bird or fish which shall contain the
whole of the nourishment contained in them and at the same time be easy cf
digestion.
In my Patent No. 2020/96 I describe the reduction of the whole or part of
the whole of a carcase including the bone and sinew to an impalpable paste and
the production therefrom of a food in a solid or moist or liquid form.
In the course of my experiments and work since then have found that in
order to get the whole of the nutriment from flesh, bone, and sinew it is neces-
sary to treat the finely ground material at different temperatures.
The different albumenoids and other bodies coagulate at low temperatures.
The text books give 70° C. as the coagulation point but I have found that I get
the best results at considerably below that point.
It is also necessary that the whole of the material should be very finely ground
in order that all the nutriment should be extracted.
I have also found from practical work experiment and analysis that in making
solid meat food it is not advisable to include all the bone, as the insoluble salts
and ash not only do not feed or strengthen the human frame but they are in
reality harmful.
My mode of procedure is as follows:-
In making thick soup or extract I put a quantity of the finely ground meat
bone and sinew-hereinafter called ground carcase-into a steam jacketed vessel
with water in the proportion of about 75 of a pint of water to 1 lb. of meat and
also some vegetables, and I heat the whole at a temperature of about 50° C. for
about 1 hour and keep it well stirred.
By this means the whole of the coagulating bodies are extracted and the liquor
is then driven off in a centrifugal machine. This is not quite clear but cloudy.
The ground carcase residue is then put back into the steam jacketed vessel and
heated for several hours at a temperature of about 100° C. with about 5 of a pint of
water to each lb. of carcase.
By this means all the soluble phosphates and salts are extracted. This liquor
is then driven off in a centrifugal machine and the ground residue is used to
mix with fat and other materials to form a food for poultry &c. &c A centri-
fugal machine is advisable but not an absolute necessity.
The two liquors obtained at the two temperatures are now mixed together and
a small quantity of fine flour is added sufficient to render it opaque. I then put
the whole into bottles and sterilize it for keeping. As the heat is applied the
coagulating bodies do not get precipitated in large flakes but in exceedingly fine
particles through the action of the fine flour and thus I get a smooth thick homo-
genous soup or extract.
This process finely ground carcase treated at different temperatures and the

page_text: addition of fine flour before coagulating the albumenoid bodies and the obtain-
ing of all the nutriment as described is quite new.
In making clear soup or essence I extract the whole of the nutriment from
the finely ground carcase and I then mix the two liquors together as described
above. I do not add any fine flour but I subject the combined liquors to a heat
of say 100 C. By this means all the albumenoids are coagulated and precipi-
tated.
I then strain off the clear liquor which is sterilized and used as clear soup.
The coagulated residue I put into bottles or pots and sterilize it for keeping.
This is albumenoid and fibrine paste.
If a condensed extract or essence is required the above products are concen-
trated by evaporation.
So far I have explained the manufacture of liquid or condensed liquid ex-
tracts from a ground carcase.
In making solid meat food from the ground carcase of beasts it is necessary
to utilize everything but the insoluble bodies in the bone and sinew. To effect
this I cut the bulk of the flesh from the carcase and I grind the rest of the
carcase and extract from it, at different temperatures, the whole of the nutriment
as described above. I then condense this to a semi-fluid state. I then cut up or
grind the flesh and mix it with the condensed extract. I have added to this
vegetables, farina, and other materials as may be advisable.
This forms a complete and perfect meat food which is put into suitable vessels
and sterilized or preserved by other means.
If I make a solid food from game or fish it is not absolutely necessary to
eliminate the whole of the insoluble bone.
Dated this 13th day of July 180's
I, ILLIUS AUGUSTUS TIMMIS, of 2, Great George Street, Westminster, S.W.,
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 :-
The objects of my invention are to produce a complete food either in a liquid
or semi-liquid or solid form from beast bird or fish which shall contain the
whole of the nourishment contained in them and at the same time be easy of
digestion.
In my Patent No. 2020/96 I describe the reduction of the whole or part of
the whole of a carcase including the bone and sinew to an impalpable paste and
the production therefrom of a food in a solid or moist or liquid form.
In the course of my experiments and work since then I have found that in
order to get the whole of the nutriment from flesh bone and sinew it is neces-
sary to treat the finely ground material at different temperatures.
The different albumenoids and other bodies coagulate at low temperatures.
The text books give 70° C. as the coagulation point but I have found that I get
the best results at considerably below that point.
It is also necessary that the whole of the material should be very finely ground
in order that all the nutriment should be extracted.
I have also found from practical work experiment and analysis that in making
solid ineat food it is not advisable to include all the bone, as the insoluble salts

page_text: and ash not only do not feed or strengthen the human frame but they are in
reality harmful.
My mode of procedure is as follows:-
In making thick soup or extract 1 put a quantity of the finely ground meat
bone and sinew-hereinafter called ground carcase-into a steam jacketted vessel
with water in the proportion of about 75 of a pint of water to 1 lb. of meat and
also some vegetables, and I heat the whole at a temperature of about 50° C. for
about 1 hour and keep it well stirred.
By this means the whole of the coagulating bodies are extracted and the liquor
then driven off in a centrifugal machine. This is not quite clear but cloudy.
The ground carcase residue is then put back into the steam jacketted vessel and
heated for several hours at a temperature of about 100° C. with about 5 of a pint of
water to each lb. of carcase.
By this means all the soluble phosphates and salts are extracted. This liquor.
is then driven off in a centrifugal machine and the ground residue is used to
mix with fat and other material to form a food for poultry &c. &c. A centri-
fugal machine is advisable but not an absolute necessity.
The two liquors obtained at the two temperatures are now mixed together and
a small quantity of fine flour is added sufficient to render it opaque and also to
increase the carbohydrates. I then put the whole into bottles or tins and sterilize
it for keeping. As the heat is applied the coagulating bodies do not get pre-
cipitated in large flakes but in exceedingly fine particles through the action of
the fine flour and thus I get a smooth thick homogenous soup or extract.
This process, finely ground carcase treated at different temperatures and the
addition of fine flour before coagulating the albumenoid bodies and the obtain-
ing of all the nutriment as described, is quite new.
In making clear soup or essence I extract the whole of the nutriment from
the finely ground carcase and I then mix the two liquors together as described
above. I do not add any fine flour but I subject the combined liquors to a heat
of say 100° C. By this means all the albumenoids are coagulated and precipi-
tated.
then strain off the clear liquor which is sterilized and used as clear soup.
The coagulated residue I put into bottles or pots and sterilize it for keeping.
This is albumenoid and fibrin paste.
If a condensed extract or essence is required the above products are concen-
trated by evaporation.
So far I have explained the manufacture of liquid or condensed liquid ex-
tracts from a ground carcase.
In making solid meat food from the ground carcase of beasts it is necessary
to utilize everything but the insoluble bodies in the bone and sinew. To effect
this I cut the bulk of the flesh from the carcase and I grind the rest of the
carcase (i.e., bone and sinew) and extract from it, at different temperatures, the
whole of the nutriment as described above. I then condense this to a semi-fluid
state. I then cut up or grind the flesh and mix it with the condensed extract.
I have added to this vegetables, or the condensed extract from them, farina to
increase the carbohydrates, and other materials as may be advisable.
Or I make this solid meat food as just described but I put the meat or flesh
in whole i.e., not ground or cut up, and I put vegetables in in small pieces.
This forms a complete and perfect meat food which is put into suitable vessels
and sterilized or preserved by other means.
If I make a solid food from game or fish it is not absolutely necessary to
eliminate the whole of the insoluble bone.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is:-
1. The extraction from the entire carcase of beast bird or fish of the coagu-

page_text: lating bodies at a temperature of about 50° C! and then the further extraction at or
about or over boiling point of the soluble phosphates salts &c. for the purpose
of making liquid or semi-liquid food substantially as and for the purposes here-
inbefore described.
2. The extraction from the bone and sinew of a carcase of the bodies named
in Claim 1 and by the means therein named and the mixing of this double tem-
perature extract with the meat or flesh (whole or cut up) for the purpose of
making a solid food, substantially as and for the purposes hereinbefore described.
Dated this 10th day of March 1899.