IMPROVEMENTS IN PREPARING AND TREATING MALT EXTRACT AND MALT JELLY AND OTHER COMPOSITIONS OF MALT WITH OTHER SUBSTANCES."
Year: 1882

page_text: LETTERS PATENT to Leopold Hoff of London and Hamburg in the Empire.
· of Germany for an Invention of "IMPROVEMENTS IN PREPARING AND
TREATING MALT EXTRACT AND MALT JELLY AND OTHER COMPOSITIONS OF
MALT WITH OTHER SUBSTANCES."
PROVISIONAL SPECIFICATION left by the said Leopold Hoff at the Office
of the Commissioners of Patents on the 3rd July 1882.
LEOPOLD HOFF of London, and Hamburg in the Empire of Germany
"IMPROVEMENTS IN PREPARING AND TREATING MALT EXTRACT AND MALT JELLY
AND OTHER COMPOSITIONS OF MALT WITH OTHER SUBSTANCES.”
This Invention relates essentially to the preparation of an improved article of
food termed by the Inventor malt jelly and also to improvements in the manu-
facture of the malt extract employed in the manufacture of the said jelly and in
the combination with the said jelly of various materials as hereinafter described.
The following is the mode of making my malt jelly. A good concentrated
extract of malt prepared in vacuo is used for this preparation; the jelly is obtained
by an addition of substances capable of forming jelly, as for instance calves-foot,
isinglass agar-agar, gelatine, Island moss, or Irish moss. The smallest quantity of
dissolving medium such as water &c is used and the jelly forming matters are
added in so cool a condition, that the diastase. of the malt is preserved. Before
proceeding to the gelatinization of the fluid concentrated extract of malt it is
passed through a carbon filter in order to separate all fermenting germs and to.
purify and clarify it The filtered extract is then placed in an enamelled or glazed
vessel and heated to 100° centigrade being at the same time stirred continuously
by means of an agitator. The gelatinous materials are then introduced gradually
in the smallest possible quantity never exceeding 2% with flavouring oils if
necessary. The mass is then poured into suitable receptacles and allowed to cool
the receptacles being then carefully closed.
According to the ordinary method of preparing malt extract the malt is bruised

page_text: and broken and water is added heated or warmed to a certain degree and by its.
dissolving power a liquid is obtained which is afterwards slowly concentrated.
This method of preparing malt extract leaves however a considerable quantity of
starch and other valuable substances adhering to the husk and thus occasions waste.
According to my Invention an improved extract to be used as an extract simply
or for manufacturing a malt jelly is prepared as follows:-The malt is allowed to
germinate for as long a period as possible never allowing the grain to attain whilst
germinating a heat so high as that employed by Brewers whereby the diastase is
fully utilised or developed. The malt is then dried in the air or if upon the kiln
so much only as not to render it crisp as Brewers use it. I then remove the husk
or shell and then "mash" the grain. The extract of malt is then obtained in a
concentrated form by employing the lowest possible temperature in a vacuum or
evaporating over a furnace. This operation of preparing the malt and the malt
extract requires from about four to five weeks. The husks or shells may be pressed
or mashed and treated for recovering any valuable matters. This extract can be
employed with advantage in preparing the malt jelly as before described.
The improved process of preparing malt extract when compared with the processes
heretofore employed presents the following advantages videlicet, In consequence
of the long duration of the process of germination of the Barley all the diastase is
developed in the grains, and in consequence of the removal of the shell and husks
the yield of the malt is increased. The addition of wheat and oat malt to barley
malt greatly increases the nourishing qualities of the product it being well known
that barley is much less valuable as a nutriment than wheat or oats. The malt
jelly prepared as before described is a much more agreeable and easily administered
preparation than ordinary concentrated malt extract. This malt jelly is better
adapted than any other preparation for concealing or disguising the unpleasant
taste of codliver oil, castor oil and other oils or medicines and to this oil so treated
may be added cocoa. By the addition of the cocoa the unpleasant taste of the oil
is entirely concealed and the preparations resemble chocolate preparations rather
than oil combinations. The malt jelly may have combined with it iron, pepsine.
iron, hydrophosphate of lime or salicylic acid or other medicinal or flavoring
ingredient.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Leopold Hoff in the Great Seal Patent Office on the
2nd January 1883.
LEOPOLD HOFF of London and Hamburg in the Empire of Germany "IMPROVE-
MENTS IN PREPARING AND TREATING MALT EXTRACT AND MALT JELLY AND OTHER
COMPOSITIONS OF MALT WITH OTHER SUBSTANCES.'
"
:
This Invention relates essentially to the preparation of an improved article of
food termed by me "Malt Jelly" and also to Improvements in the preparation of
the malt extract employed in the manufacture of the said Jelly and in the
combination with the said Jelly of various materials as hereinafter described.
The following is the mode of making my Malt Jelly. A good concentrated
extract of malt prepared in vacuo is used for this preparation; the Jelly is obtained
by an addition of substances capable of forming Jelly, as for instance, Calves' foot,
Isinglass, Agar-Agar, Gelatine, Island Moss or Irish Moss. The smallest quantity
of dissolving medium such as water or other suitable solvent is used and the Jelly
forming matters are added in so.cool a condition that the diastase of the malt is
preserved. Before proceeding to the gelatinisation of the fluid concentrated
Extract of Malt it is passed through a carbon filter in order to separate all
fermenting germs and to purify and clarify it. The filtered Extract is then placed
in an enamelled or glazed Vessel and heated to 100° Centigrade being at the same
time stirred continuously by means of an Agitator. The gelatinous materials are
then introduced gradually in the smallest possible quantity never exceeding 2°
with flavoring oils if necessary. The mass is then poured into suitable receptacles
and allowed to cool, the receptacles being then carefully closed.
The malt jelly prepared as before described is a much more agreeable and easily
administered preparation than ordinary concentrated malt extract.
The said Malt Jelly is better adapted than any other preparation for concealing
or disguising the unpleasant taste of Cod-liver Oil, Castor-Oil, and other oils or
Medicines and to this Oil so treated may be added Cocoa. By the addition of the
Cocoa the unpleasant taste of the Oil is entirely concealed and the preparations
resemble Chocolate preparations.rather than Oil combinations. The malt jelly may
have combined with it iron, pepsine, Hydrophosphate of lime or Salicylic Acid or
other medicinal or flavoring ingredient.
According to the ordinary method of preparing malt extract, the malt is bruised
and broken and water is added heated or warmed to a certain degree and by its
dissolving power a liquid is obtained which is afterwards slowly concentrated
This method of preparing malt extract leaves however a considerable quantity
of Starch and other valuable substances adhering to the husk and thus occasions
waste.
•
According to my Invention an Improved Extract to be used as an extract simply
or for manufacturing a malt jelly is prepared as follows: The malt is allowed to
germinate for as long a period as possible never allowing the Grain to attain,
whilst germinating, a heat so high as that employed by Brewers whereby the
diastase is fully utilised or developed
The malt is then dried in the air or if upon the kiln so much only as not to
render it as crisp as Brewers use it I then remove the husk or shell and then
"mash" the grain.
The extract of malt is then obtained in a concentrated form by employing the
lowest possible temperature in a vacuum or evaporating oven or furnace. This
operation of preparing the malt and the malt extract requires from about four to five

page_text: "
weeks. The husks or shells may be pressed or mashed and treated for recovering
any valuable matters This extract can be employed with advantage in preparing
the malt jelly as before described.
The improved process of preparing Malt Extract when compared with the
processes heretofore employed presents the following advantages, viz.; In
consequence of the long duration of the process of the germination of the barley,
all the diastase is developed in the Grains and in consequence of the removal of the
shell and husks the yield of the malt is increased. The addition of whent and Oat
malt to barley malt greatly increases the nourishing qualities of the product, it
being well known that barley is much less valuable as a nutriment than wheat
or oats.
Having now described and particularly ascertained the nature of my Invention
and the manner in which the same is or may be used or practically carried
into effect, I would observe in conclusion that what I consider to be novel
and original and therefore claim as the Invention secured to me by the herein before
in part recited Letters Patent is:
First The preparation or manufacture of "Malt Jelly" substantially as herein
before described.
Secondly The improvements in the preparation or manufacture of "Malt
Extract" substantially as hereinbefore described
Thirdly The combination of Malt Jelly or Malt Extract prepared or manu-
factured as herein before described with Cod-liver Oil Castor-Oil, or other medicina
Oil and Cocoa as herein before described.
Fourthly The combination of Malt Jelly or Malt Extract prepared or
manufactured as hereinbefore described with flavoring or medicinal ingredients as
hereinbefore described.
In witness whereof I the said Leopold Hoff have to this my Specification set
my hand and seal this twenty-eighth day of December One thousand eight
hundred and eighty two.