An Improved Preparation for Use as a Beverage, or as Food, and for Making Sweetmeats.
Year: 1895

page_text: Date of Application, 26th Mar., 1895
Complete Specification Left, 21st Dec., 1895-Accepted, 7th Mar., 1896
PROVISIONAL SPECIFICATION.
An Improved Preparation for Use as a Beverage, or as Food, and
for Making Sweetmeats.
I, ALFRED SMITH, of Ravensmere, Beccles, in the County of Suffolk, Architect,
do hereby declare the nature of this invention to be as follows:-
My invention relates to an improved preparation of barley malt with other
ingredients for use as a beverage or as food and for making sweetmeats.
According to my invention I take pure barley malt grains to which may be
added other ingredients hereinafter referred to, and reduce or convert the same to
the form of meal which I sift or dress so as to retain all the flour and all or nearly
all the inner husk or bran of the malt grains. I slowly and carefully roast or
bake the meal (with the other ingredients if they are added first) over a clear
fire until it becomes of a dark reddish-brown colour; then remove it from the
fire and allow it to cool and afterwards roll and finely sift and reduce it to a
powder, when the preparation is ready for use for making a beverage, in the same
manner as other preparations that are now in use for making cocoa, coffee,
chicory, tea and other similar beverages for which it can be used as a substitute
or with which it can, if desired, be blended in suitable proportions.
When I blend my preparation while in a dry state with cocoa, coffee, chicory
or the like I usually mix, roast, roll and sift the preparation and the ingredients
together in order to obtain a mellow flavour and a uniform admixture of the
ingredients. The blending, however, can be done after roasting and making the
preparation, and when the latter is converted into a liquid state.
When preparing my food preparation in a dry or powdered state for making
soft foods or thick creamy beverages, I extract most, or all of the inner husk or
bran from the incal and cook the latter (either by boiling, baking or stewing)
with sugar in milk or water, and I afterwards dry (by baking or otherwise) roll
and finely sift it to a powder and roast it, adding (before or after cooking) sufficient
arrowroot, or other suitable starchy ingredient to thicken and bring the food to
the required consistence when it is made by pouring upon it boiling milk, or water,
in a similar manner to when making other soft foods. The flavourings can be
added either before or after cooking or making the food. If the meal is cooked
by baking it must be previously steeped in water and softened. When, however,
the preparation is specially made in a dry state, for mixing with flours of other
foods, and for making stiff or hard foods (such as bread, biscuits, cakes,
puddings, etc.) to be made, and boiled or baked in the usual manner, I make the
preparation in a similar manner to when making it in a dry state for a beverage,
but I do not roast the meal so highly, nor cook it; I extract the brau, or part of
it, and sometimes blend and flavour the meal with other flours or suitable
ingredients.
I sometimes boil my malt preparation with suitable gelatinous or starchy
matter in water, milk or other suitable liquid and condense the liquor into the
condition of a jelly, gelatine or syrup adding, if required (before or after boiling
down) sugar, milk, cream, fruit or other suitable flavouring when it is suitable for
use as a soft food or for a thin or thick beverage or for making or mixing with
other sweet and nourishing foods; my food preparation, when made in this manner,
can be dissolved by pouring upon it boiling milk, or water, or by submitting it to
heat for a few seconds.

page_text: I convert the cream or scum that rises to the surface of the liquid, when
boiling down my preparation to a liquor, into sweetmeats by adding sugar or
syrup, and fruit or other flavourings to the cream and by boiling, or otherwise
mixing these ingredients together and moulding them in the usual manner.
I can, if required, use my food preparation, either in a dry or powdered or
liquid state, for making sweetmeats, puddings, jellies, creams, blanc-minges an
the like; in which case I extract the bran from the malt meal and use only the
malt flour, which I roast, roll and sift to a colour and fineness best suited for the
purpose for which the preparation is required, adding to it whatever foreign
ingredients or flavourings are required.
Dated this 26th day of March 1895.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
An Improved Preparation for Use as a Beverage, or as Food, and
for Making Sweetmeats.
I, ALFRED SMITH, of Ravensmere, Beccles, in the County of Suffolk, Architect,
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 relates to an improved preparation from barley malt with other
ingredients for use as a beverage, or as food, and for making sweetmeats.
According to my invention I take pure barley malt grains to which may be
added other ingredients hereinafter referred to, and reduce or convert the same
to the form of coarse ineal which I sift or dress so as to abstract the outer husk
and retain all the flour and the inner husk or bran of the malt grains. I slowly
and carefully roast or bake the meal in its coarse state (with the other ingredients
if they are added first) over a clear fire until it becomes of a dark reddish-brown
colour I then remove it from the fire and allow it to cool and afterwards crush
and finely sift it.
I sometimes, however, refine the said powder in order to make it soluble and
free from sediment for which purpose I boil the powder in water, and after pressing
it to abstract therefrom all the liquor, 1 reduce the latter in quantity by reboiling,
and afterwards bake or dry it hard enough to admit of its being crushed, sifted,
and finally reduced to an impalpable powder which when dissolved will be free
from sediment.
In either case the preparation is ready for use for making a beverage, in the
same manner as other preparations that are now in use for making cocoa, coffee,
chicory, tea and other similar beverages for which it can be used as a substitute or
with which it can, if desired, be blended in suitable proportions.
When I blend my preparation while in a dry or powdered state with cocoa,
coffee, chicory or the like I sometimes mix, roast, crush and sift the preparation
and the ingredients together in order to obtain a more mellow flavour and uniform
admixture of the several blended ingredients. The blending, however, can he
done after roasting and making my preparation, or after the latter is converted
into a liquid,state.
When preparing my food preparation in a dry or powdered state for making
soft foods or thick creamy beverages, I extract most, or all of the inner husk or
bran from the meal and, before roasting the latter, cook it (either by boiling or
stewing) in milk or water with the addition of other suitable flavouring or other
ingredients; the paste so formed I make into small cakes which I dry (by baking
or otherwise), and then crush, and sift to a fine powder and roast (if the meal has

page_text: not been previously baked) adding (before or after cooking) sufficient arrowroot,
or other suitable starchy ingredient in order to thicken and bring the fool to the
required consistency while it is being made by pouring upon it boiling milk. or
water, in a similar manner to that adopted for making other soft foods. The
flavourings can be added either before or after cooking or making the food.
When, however, the preparation is specially made in a dry or powdered state, for
mixing with flours of other foods, and for making stiff or hard foods (such as
bread, biscuits, cakes, puddings, etc.) to be made, and boiled or baked in the usual
manner, I can either prepare it in the manner hereinbefore described (omitting
the starchy ingredient) or I can make the preparation in a similar manner to that
adopted when making it in a dry and powdered state for a beverage, except that
I do not roast the meal so highly, nor cook it.
I convert the powder (in this instance) into a liquid state by pouring boiling
water upon it, and straining from the sediment and, after mixing it with wheaten
or other flours, bake or dry the paste in the form of small cakes hard enough to
allow of crushing and finely sifting it in either case I may extract all or a part
only of the inner husk or bran from the meal, and blend and flavour these
preparations with any other suitable ingredients or flours.
I sometimes boil my first described malt preparation while in a dry or powdered
state with suitable gelatinous or starchy matter in water, milk or other suitable
liquid and condense the liquor into the condition of a jelly, gelatine or syrup,
adding, if required (before or after reducing its bulk by boiling down) sugar,
milk, cream, fruit or other suitable flavouring when, after being strained and
cooled, it is suitable for use as a soft food or for a thin or thick beverage or for
making or mixing with other sweet and nourishing foods. My food preparation,
when made in this manner, can be dissolved by pouring upon it boiling milk, or
water, or by submitting it to heat for a short time.
"
I convert the "creain or "scum "that rises to the surface of the liquid, when
boiling down my first described food preparation (and also the preparation itself)
into sweetmeats by boiling or baking and adding sugar or syrup, and fruit or
other suitable flavourings to the " cream or scum and by boiling, or otherwise
mixing these ingredients together and moulding them in the usual manner.
"
"
I can, if required, use my first described food preparation, either in a dry or
powdered or liquid state, for making sweetmeats, puddings, jellies, creams, blanc
manges and the like in which case I extract all or nearly all the bran from the
malt meal and use, principally, the malt flour, which I roast (or boil or bake)
crush and sift to a colour and fineness best suited for the purpose for which the
preparation is required, adding to it whatever foreign ingredients or flavourings
are required.
Moreover, I can, if required, prepare from my dry or powdered preparation a
liquid, to be sold as a non-intoxicating cold drink in bottles, in which case I first
soften it by steeping the first described powder in cold water for at least three
hours, and afterwards press and strain it and thereby separate the liquid portion
from the preparation; after boiling the said liquid portion for a short time I add
(when it is cold) sufficient sugar to sweeten it, together with any other suitable
flavourings that may be required.
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 :-
1. The improved preparation for use as a beverage or as food and for making
sweetmeats, made by roasting or baking coarse incal consisting of the Hour and
inner busk or bran of barley malt, then allowing it to cool and afterwards crushing
and finely sifting it so as to form a powder, substantially as herein before described.
2. The process of refining the powder prepared in the manner claimed in the
first claiming clause, in order to render it soluble and free from sediment, such
process consisting in boiling the powder, pressing it to extract all the liquor

page_text: therefrom, reducing the latter in quantity by reboiling and afterwards baking or
drying it hard enough to admit of its being crushed, sifted and reduced to an
impalpable powder, substantially as herein before described.
3. The combination with the powders prepared in the manner claimed in
Claims 1 and 2 or with the liquids made therefrom of cocoa, coffee, chicory, tea
and other similar substances, substantially as hereiubefore described.
4. The improved preparation to be used for making soft foods or thick creamy
beverages, prepared by extracting most or all of the inner husk or bran from the
meal referred to in Claim 1 and cooking the meal in milk or water with the
addition of suitable flavouring or other ingredients, making the paste so formed
into small cakes, and drying, crushing, finely sifting and roasting the said cakes,
sufficient arrowroot or other starchy ingredient being added before or after
cooking, substantially as set forth.
5. The improved preparation to be used as a soft food or for a thin or thick
beverage or for making or mixing with other sweet and nourishing foods, such
preparation being made by boiling the powders referred to in Claims 1 and 2 with
suitable gelatinous or starchy matter in water, milk, or other suitable liquid,
condensing the resulting liquor to a jelly, gelatine or syrup, adding, if required,
sugar, milk, cream, fruit or other suitable flavouring, substantially as set forth.
6. The manufacture of sweetmeats from the "cream or scum that rises to
the surface of the liquid when boiling down the herein described food preparation
to reduce its bulk, or from the food preparation itself, by boiling or baking the
said scum or preparation with the addition of sugar or syrup and fruit or other
suitable flavouring and moulding them into the required forms, substantially as set
forth.
66
"
7. The manufacture of a non-intoxicating beverage from the herein described
dry or powdered malt preparation by steeping the powder in cold water and
afterwards pressing and straining it, boiling the resulting liquid and, when cold,
adding sufficient sugar and other suitable flavourings, substantially as set forth.
Dated this 21st day of December 1895.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.