IMPROVEMENTS IN THE PRE- PARATION OF FARINACEOUS FOOD
Year: 1877

page_text: LETTERS PATENT to George Lockie, of Saint Dunstan's Buildings, in the City
of London, Merchant, for the Invention of "IMPROVEMENTS IN THE PRE-
PARATION OF FARINACEOUS FOOD."
Scaled the 12th March 1878, and dated the 30th November 1877.
PROVISIONAL SPECIFICATION left by the said George Lockie at the Office
of the Commissioners of Patents on the 30th November 1877.
GEORGE LOCKIE, of Saint Dunstan's Buildings, in the City of London, Merchant.
"IMPROVEMENTS IN THE PREPARATION OF FARINACEOUS FOOD."
The object of my Invention is chiefly to produce superior farinaceous food
possessing all the advantageous qualities of the starch flours now sold under the
name of corn flour, yet containing all the gluten (or flesh-forming constituent) of
the grain as well.
I take either whole or broken rice from which the pellicle has been removed, and
steep it in fresh cold water till it becomes soft and swollen, and this steeping may
be continued till fermentation commences to set in. I then run off the steep water
and wash the rice well in clean fresh water, after which I allow it to drain for a
few hours and slowly dry it by any suitable application of artificial heat, taking
care to avoid either steaming or baking the rice. I next grind and dress the rice
and (the substance of the grain having been softened and the atoms in a measure
disintegrated by the soaking) the result is a fine flour divested of the harshness
and peculiar earthy flavour found in ordinary rice flour, and very easily cooked,
requiring only a few minutes boiling. It contains 7 to 8 per cent. of flesh formers
(which are eliminated from the so-called corn flours) and is consequently very
nutritious of its kind, and highly suitable for children and invalids, and for making
light cakes, puddings, blanc-mange, custards, &c.
The rico after steeping and drying may also be used unground for various
purposes of food.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said George Lockie in the Great Seal Patent Office on the 15th May
1878.
GEORGE LOCKIE, of Saint Dunstan's Buildings, in the City of London, Merchant.
"IMPROVEMENTS IN THE PREPARATION OF FARINACEOUS FOOD."
The chief object of my Invention is to produce a superior farinaceous food
possessing all the advantageous qualities of the starch flours now sold under the
names of corn flour, oswego, maizena, farina, &c., yet containing in addition all the
gluten (or flesh-forming constituents) of the grain.
I take either whole or broken rice from which the pellicle has been removed and
steep it in fresh cold water till. it becomes soft and swollen, and this steeping may
be continued with advantage, though not necessarily, till fermentation commences.
I then run off the steep water and wash the rice well in clear fresh water, after
which I allow it to drain for a few hours and dry it by any suitable application of
artificial heat, taking care to avoid either steaming or baking the rice; or I may
dry it, where possible, by simple exposure in the open air. Instead of steeping the
rice I may simply wash it in water till it has become cleansed and softened. After
the rice is dried I grind it, and dress it through a fine Swiss silk of about 150 holes
to the inch, and (the substance of the grain having been softened and the atoms in
a measure disintegrated by the soaking) the result is a fine flour divested of the
harshness and peculiar earthy, raw, flavour found in the ordinary rice flour, and very
easily cooked, requiring only two or three minutes boiling. It contains seven to
eight per cent. of gluten or nitrogenous matter (the bone and muscle-forming
element of food) which is eliminated from the ordinary starch food sold as corn
flour, &c, in the process of manufacture, and is consequently a very nutritious food
of its kind, yet very light, and highly suitable for children and invalids, and for
making light cakes, puddings, blanc-mange, custards, &c.
The rice may be prepared after drying without grinding for various purposes of
food, such as artificial sago and the like.
Having now described my Invention of." Improvements in the Preparation of
Farinaceous Food," and having explained the manner of carrying the same into
effect, I claim the steeping or thorough washing, till cleansed and softened, of 1100
in water, and drying the same again previous to grinding, for the purposes herein
described.
In witness whereof, I, the said George Lockie, have hereunto set my hand
and seal, this Fifteenth day of May, in the year of our Lord One thousand
GEORGE LOCKIE. (L.S)