Improvements in and relating to Cereal Food or Bread, and the Manufacture of the same.
Year: 1895

page_text: Date of Application, 15th Oct.. 1895-Accepted, 23rd Nov., 1895
COMPLETE SPECIFICATION.
Improvements in and relating to Cereal Food or Bread, and the
Manufacture of the same.
I, HENRY D. PERKY, a citizen of the United States, of No. 222 Ruggles
Street, in the City of Boston, County of Suffolk, and State of Massachusetts,
United States of America, Manufacturer, 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 :-
This invention has relation to certain new and useful improvements in cereal
food or bread, and the manufacture of the same, all as hereinafter described,
reference being had to the accompanying drawings, in which :-
Figure 1 is a general view of apparatus for boiling and drying the grain.
Figure 2 is a sectional view of the boiler on line -, Figure 1.
Figure 3 is an end view of the drying frame with cage therein.
Figure is a section of a machine for reducing the cooked and dried grain to
form the desired product.
Figure 5 is a detail of parts of the same.
The object of the invention is the economie production of a cereal food or bread
which will be wilesume, inviting in all, and plade; such production
being accomplished without the addition of injurious properties or compounds and
without taking from the grain any of the beneficial qualities provide by nature,
and presenting the same in convenient form for service as a superior article of food,
without the aid of experts or skilled labor now require] to produce bread.
The usual methods practiced in the manufacture of flour, and the resultant
bread therefrom, are such as to detract from the natural and healthful properties
possessed by the grain in its original state, while the addition of leavening or
raising material, to render the bread light is also detrimental, and the entire method
consumes a large amount of time and labor.
According to the improved method which I am now about to describe, of
preparing grain food, the wheat or other cereal is taken in berry form, and after
being cleaned and thoroughly washed, is boiled for about one hour, the grain still
remaining in berry form at the close of this operation. The boiling in addition to
cooking the grain thoroughly removes therefrom the extreme outer silicious coating
and adherent extraneous matter, and also destroys all insect life and removes the
traces thereof. Before removal from the boiler, the grain is seasoned with salt.
The wheat, still in grain or berry form, is, nevertheless, just after the boiling,
quite soft and its interior or starchy portion especially, is watery. It can be easily
mashed between the finger and thumb, and is not in condition for proper compression
until its inner and outer portions are brought more upon an equality in point of
consistency. To which end, the grain being removed from the boiler, is allowed to
dry for some hours, from twelve to twenty hours being usually sufficient, until the
interior of the berry has, from the loss of some of its water, hecome more
consistent. The grain should be pretty constantly stirrel or agitated during this
part of the process, to hasten the drying out action, and to prevent incipient
fermentation. prefer, therefore, to dry out the grain in rotating wire-cloth
barrels or cage tumblers, as hereinafter described.
The berries should now have sufficient interior consistency to enable their outer
and interior portions to be effectively incorporated with each other, such incorpora-
ion being accomplished by passing the grain between compression rollers, one or

page_text: both of which is provided with a series of fine circumferential groover, whereby
the berries are mushed and their outer bran coats, gluten layers, and starchy
interior portions thoroughly incorporated together and forced into the grooves of
the roller or rollers, whence the resultant food is discharged by means of a comb
or scraper in light, porous and tender threads or filaments into a pan or other
receptacle, or upon a moving receiver whereby they may be disposed in layers.
The food as discharged from the rolls is ready for use without further cooking,
or it can be shaped for baking in various ways,
The food presented is a purely real product, and all the parts of the berry are
given to the consumer in attractive forin. No chemical change is set up therein
by the use of ferments or other foreign ingredients, and the percentage of water in
the food is much less than in ordinary bread.
The article as produced is a tool or bread composed of superposed or massed
layers or deposits of comparatively dry, externally rough, porous sinuous threads
or filaments of cooked whole wheat, containing intermixed the bran, starch and
gluten of the entire berry, and which is absolutely free from leavening or raising
material or their products.
Suitable apparatus which may be employed in carrying out the above described
procers is illustrated in the accompanying draw in 24 an't comprises a boiler, suitable
rotary wire cloth or perforated holding cages or tumblers adapted to be placed in
said boiler, rotating mechanism therefor, drying frames also a lapted to receive the
holders or cages and rotate the same, a travelling hoist or carrier to move the
holders or enges from the biler to the dying frames, and a reducing or compressing
machine for reducing the cooked and dried grain.
The letter A designates the boiler which is usually constructed with double
walls and a steamn chamber A between stil walls, for the application of heat.
Across the boiler at an interval from each other a little greater than the length
of the eage or holder B, designed to be rotated therein, are transverse supports C,
which are provided with open hearings D, for the reception of the journal
portions E. of the shaft F of said cage. The shaft is provide with end
extensions G beyond the supports C, and with a toothed wheel 11 which is keyed
thereon.
The boiler is provided with a short power shaft I, having a pinion a, designed
to engage the toothed wheel II of the cage, when the latter is in position in said
boiler. This shaft and pinion are placed at one side of the boiler, or so as not to
interfere when the cage is being lifted from its hearings out of the boiler.
The cage may be strongly constructed, with slatted ends, having stont end plates
to secure it to its shaft, strong galvanized wire screen forming its cylindrical body
portion. In one side an opening is provided to receive a suitable head or cover.
The shaft is provided with fast and loose pulleys, and may be turned by a band
from a line shaft. A waste opening or pipe at the bottom of the boiler should be
provided in order that the water may be drawn off when desired.
At a convenient distance from the boiler are located the drying frames or supports M,
of which there is usually a series. Each of these frames or supports is provided
with open bearings for the journal portions of the cage shaft, and with a pinion
similar to the pinion a, of the boiler, being carried by a shaft d adapted to be
rotated by boling to a line shaft.
Overhead and extending from above said drying frames to a position above the
boiler, is an elevated track N upon which runs a carrier P, which is about as long
as the cage.
This carrier or traveller P is provided at each end with a fall and
tackle T, having at its lower end a hook adapted to engage the end extension G of
the enge shaft. Differential or check blocks are preferably used in these falls in
order that the enge may be held at any height automatically. Instead of a track,
a crane or other carrier device may be employed.
A single boiler will serve for a number of enges and drying frames, the
boiling being accomplished in a short time compared with the period required for
drying out the grain.

page_text: The reducing machine J, has a pair of parallel cylinders or rolls J which are
journaled to rotate in nent contact with each other and between which the cooked
and dried grain is fed from a hopper K. Said rolls are driven by means of a
gear K, and in one or both is formed a series of fine, circumferential grooves.
A discharging comb or scraper is provided for the grooved roll or rolls whose teeth
travel in the said grooves and remove the product therefrom. L is a suitable
receptacle or moving belt upon which the product falls as it is discharged by the
said comb or combs.
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
1 claim is :-
:-
1. A food or brend composed of superposed or massed layers or deposits of
comparatively dry, externally rough, porous, sinuous threads or filaments of
cooked whole wheat containing intermixed the bran, starch and gluten of the
entire berry and which is free from leavening or raising material or other products.
2. The process of reducing cereals for food, consisting, first, in cooking the
grain with seasoning material, after it has been thoroughly cleaned, without
destroying the whole berry form, second, partially drying the grain with agitation
until its interior and exterior portions are of substantially the same consistency,
and finally, compressing the grain to intimately commingle or incorporate together
the outer or bran coats, gluten layers and starchy, interior portions in the form of
porous, rough filaments or threads, substantially as specified."
3. Apparatus for the preparation of cereals for food, consisting of a boiler, its
rotating mechanism, holding cages or tumblers to be rotated in said boiler, drying
frames adapted to receive said cages and rotate the same, and means for trans-
ferring the cages from the boiler to the drying frames, together with a reduciog
machine for reducing the cooked and dried grain to filamentous or thread-like form,
substantially as specified.
Dated this 15th day of October 1895
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.