Improvements in Vegetable Extracts, and the Method of Obtaining the same.
Year: 1896

page_text: Date of Application, 16th Nov., 1896-Accepted, 9th Jan.,
1897
COMPLETE SPECIFICATION.
Improvements in Vegetable Extracts, and the Method of Obtaining
the same.
A communication from LUDWIG FROMM, of Dresden Kötzschenbroda, Manufacturer,
and RUDOLF SCHMIDT, of Dresden, both in the Empire of Germany, Engineer.
I, ALFRED JULIUS BOULT of 111 Hatton Garden, in the County of Middlesex,
Chartered Patent Agent 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 present invention has for its object the production of fatty and albuminous
substances contained in large quantities in many vegetables, and to obtain said
substances in such form as to allow of their being utilised, without any further
treatment, for mixing with alimentary substances rich-in carbohydrates.
The fruits of different kinds of palms, of stone-pines and olive trees, most nuts
various kinds of beans such as for instance, soy-beans and seeds containing oil, such
as poppy-seeds contain large quantities of fat vegetable albumen and casein.
Whereas hitherto it has been usual to extract oil only from those vegetables
containing oil by pressing or lixiviating, the remaining valuable substances, namely
vegetable albumen and casein being used only as food for animals, the prosent
invention enables these vegetable substances to be extracted together and simul-
taneously without disturbing the combination between said oil or fat and the
albuminous substances and alimentary salts the vegetable albumen being converted
into soluble easily digested form.
The invention therefore enables all the alimentary substances rich in carbohydrates
but poor in fat and albunien riz. alimentary substances of vegetable origin, to be
improved that is to say to make the proportion of carbohydrates, fat and albumen
such that they are fully utilised in the human body.
The process is as follows;-.
The vegetable substances containing oil, which are to be used, are at first finely
ground in a mill or, other suitable apparatus, the flour obtained is made into a tough
paste with cold water containing chloride of sodium in the proportion of from 5 to
10 per cent. by weight to that of the flour. The paste is kneaded for about one hour
between stone or porcelain rollers, the mass being introduced between the rollers over
and over again. The result of such treatment is that the fat becomes thoroughly
mixed with the albumen and the latter is converted into a soluble form by the
addition of the salt.
Instead of salt (chloride of sodium) any other suitable solvent, such for instance as
hydrochloric acid, monobasic phosphate or potash in a weak solution of 1 per cent. at
the utmost; caustic potash, essence of pepsin, say 5 per cent. and the like, may be
used to assist the formation of peptones. All these modifications are however of
secondary importance and do not alter the principle of the invention.
The mass after having been ground between the rollers is dissolved in hot water of
about 50-60° C. and converted into an emulsion by stirring. This liquid, of a
milky white colour is then freed in a centrifugal apparatus of all the impurities,
celluloid etc. and finally cooked by steam in a vacuum till it forms a thick mass, it
being important that the mass should be stirred during the whole time.

page_text: The extract so obtained is easily soluble in water and contains-according to the
vegetable substances used-up to 50 per cent. of fat and 25 per cent. of albumen. It
therefore forms a valuable addition to all alimentary substances rich in carbohydrates,
for human and animal use.
Having now particularly described and ascertained the nature of the said inven-
tion as communicated to me by my foreign correspondents, and in what manner the
same is to be performed, I declare that what I claim is :-
1. A process for the extraction of fatty and albuminous substances from vegetables
containing oil, consisting in finely grinding the vegetable substances and converting
the mass into a paste with cold water, in which is dissolved from 5 to 10 per cent. of
chloride of sodium, said paste being thoroughly kneaded or mixed the mass being
then converted into an emulsion with water, purified from impurities and reduced to
a thick mass by steam heat in a vacuum.
2. In the process set forth in Claim i the modification consisting in using instead
of chloride of sodium or in combination with it 5 to 10 per cent. of pepsin, hydro-
chloric acid or other suitable solvent for adding to the mass before kneading it, for
the purpose of converting the albumen into a soluble form.
3. A vegetable extract containing vegetable fat or oil and albumen obtained by
crushing and grinding vegetable substances containing such oil, forming an emulsion
of the mass with water, and cooking the emulsion substantially as described.
4. A vegetable extract containing vegetable fat or oil and albumen obtained by
crushing and grinding vegetable substances containing such oil mixing the mass
with water containing chloride of sodium only or in combination with pepsin or
caustic or phosphate of potash or hydrochloric acid kneading the mass, and cooking
the emulsion substantially as described.
5. The vegetable extract substantially as described.