Improvements in Soup-compositions and in the Method of Making the same.
Year: 1899

page_text: Date of Application, 15th Feb., 1899-Accepted, 15th Apr., 1899
COMPLETE SPECIFICATION.
[Communicated from abroad by MERRELL-SOULE COMPANY, a Corporation existing
under the the Laws of the State of New York, and having its principal place
of business at the City of Syracuse, in the State of New York, United States
of America, Manufacturers.]
Improvements in Soup-compositions and in the Method of Making
the same.
I, HENRY HARRIS LAKE, of the Firm of Haseltine, Lake & Co., Patent Agents,
45, Southampton Buildings, in the County of Middlesex, 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 for its object to place soups containing vegetables and the
soluble ingredients of meat upon the market in the form of a dry powder or meal
containing said ingredients in a cooked condition, ready for use, so that soup can
be prepared for consumption in a few minutes by simply adding a proper amount
of water or other liquid to the powder and heating the mixture to the desired
temperature.
Various kinds of vegetables and vegetable substances can be employed. The
following description of the preparation of soup powders from some of the veget-
ables which are most commonly used in the preparation of soups will explain the
invention.
Soup stock containing the soluble ingredients of meat, preferably of beef from which
the fat has been removed, is prepared by boiling to a jelly-like consistency in the
usual manner.
In preparing tomato soup powder according to this invention, ripe tomatoes,
well washed, are cooked, steamed or stewed, preferably until they are reduced to
about one-half the original: volume. The skins and seeds are then removed by
straining the cooked mass. Starch, flour or gluten, or some other starchy or
glutinous substance, is added to the strained pulp in about the proportion of
from 5 to 10 per cent. of the weight of the raw tomatoes. The soup stock is also
added in about the proportion of from 5 to 10 per cent. of the weight of the raw
tomatoes. These ingredients are thoroughly mixed and form a wet mixture which
is then thoroughly dried. For this purpose a drying machine of well known con-
struction is preferred which comprises one or more rotating hollow cylinders heated
by steam, upon the outer surface of (which the mixture is dried, and a scraper by
which the dried material is removed from each cylinder in the form of thin sheets
or flakes, more or less broken up and pulverized. The dried material is further
reduced to a powder or meal, if necessary, in a tumbling machine of ordinary
construction, or by other means, and is then bolted or sifted.
The starch, which is added to the moist cooked pulp and the soup stock, absorbs
moisture therefrom, whereby the starch cells are swelled and thoroughly incor-
porated with the other ingredients. During the subsequent drying the heat
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page_text: expels the moisture from the starch cells and causes the same to burst, leaving
the starch in the most effective condition for absorbing moisture quickly and
communicating it to the vegetable substance and soup stock.
The product is a dry powder or meal in which the starch is thoroughly com-
bined with the cooked vegetable pulp and soup stock and which absorbs the
moisture at once. In using this powder in the preparation of soup it is mixed
with a suitable liquid, for instance water, milk, or milk and water, in any desired
proportion, 2 ounces of the powder being ordinarily sufficient for admixture
with 1 quart of liquid. The mixture is then heated, preferably to the boiling
point, when it is ready for use, forming a rich soup of excellent flavour.
In canning tomatoes a large amount of the liquid constituents of the tomato is
wasted because too thin for canning. This liquid can be added to the tomatoes
before cooking or stewing the same and can be utilized.
In preparing celery soup powder the celery is picked, apart, washed and freed
from the green leaves and roots. It is then cut into short pieces and boiled, cooked
or steamed in an open kettle for about thirty five minutes, or under steam pressure
for a correspondingly shorter time. The boiled celery is then reduced to a pulpy
condition by grinding or crushing. The starchy or glutinous material and the
soup stock are then added, each of these ingredients preferably in about the pro-
portion of from 10 to 15 per cent. of the weight of the raw celery. The mixture is
then dried reduced to a powder or meal, and bolted or sifted, as above described.
Celeriac which is a species of parsley otherwise known as turnip rooted celery
and asparagus can be treated in substantially the same way.
In preparting a powder for maize or Indian corn soup, the kernels of the green
maize are cut from the cob as in preparing the maize for canning. The maize
is then boiled, cooked or steamed and reduced to a pulp by grinding or crushing.
Starch or analogous material is then added, preferably in about the proportion of
from 4 to 6 per cent. of the weight of the green maize removed from the cob, and
soup stock is then added in about the proportion of from 5 to 10 per cent. of the
weight of the green maize. The mixture is then dried, ground or crushed, and
bolted or sifted, as above described. The skins need not be removed before dry-
ing the mixture because they are tough and coarse and are readily separated in the
final bolting or sifting.
The vegetable ingredients of these soup powders possess a fine natural flavour
and require no further cooking. The soup stock is composed of soluble ingredients
only and contains substantially no fibrous and fatty matters. The starch which
is combined with the cooked vegetable ingredients and soup stock facilitates the
incorporation of the ingredients with the liquid to a creamy palatable soup.
latter is made ready for consumption by simple mixing the powder with the
necessary liquid and heating to the desired temperature. Soup can, therefore, be
prepared from these powders in a few minutes and the powders are easily preserved
without deterioration until wanted for use.
The
If desired, the soup stock and the vegetable can be separately combined with
starch and dried. In proceeding in this manner a soup stock powder is prepared
by mixing starch or analogous material with the soup stock in about the proportion
of from 5 to 7 per cent. of the weight of the soup stock, and drying and pulverizing the
mixture, as described. The vegetable powder is prepared by cooking, steaming
or stewing the vegetable and mixing with it starch or analogous material in
about the proportion of from 5 to 15 per cent. of the weight of the raw vegetable,
and drying and pulverizing the mixture, as described. The soup stock powder
and the vegetable powder are then mixed in any suitable proportion, preferably in
about the proportion of from 5 to 15 parts of vegetable powder to one part of
stock powder.
soup
When the vegetable substances which is used for preparing the powder con-
tains a considerable proportion of starch, as for instance, when peas, beans or
lentils are used, the amount of starch which is added can be greatly reduced or
the starch can be entirely omitted.

page_text: Having now particularly described and ascertained the nature of this invention
and in what manner the same is to be performed, as communicated to me by my
foreign correspondents, I declare that what I claim is:-
1. The herein described soup powder or meal consisting of cooked green veget-
able substance combined with starch or analogous material and soup stock com-
posed of the soluble ingredients of meat.
2. The herein described method of preparing vegetable soup powder or meal,
which consists in cooking the green vegetable substances and reducing the same
to a pulp, adding starch, or analogous material, and soup stock composed of the
soluble ingredients of meat to the pulp, and drying the mixtures.
Dated this 15th day of February 1899.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.