Improvements in Food Preparations from the Cocoa Bean.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
Improvements in Food Preparations from the Cocoa Bean.
I, HUBERT HIGGINS, of 4, Trinity Street, Cambridge, in the County of Cambridge,
Demonstrator of Anatomy, to the Cambridge University, do hereby declare the
nature of this invention to be as follows:-
This invention relates to improvements in the preparation of chocolate or any
of the kindred preparations known as cocoa etc.
In carrying out the invention a thick concentrated solution of cocoa or chocolate
is prepared and heated, and whilst exposed to heat, dried or moist caseinogen or
milk proteids is slowly added to the solution, and the mixture stirred till it
becomes nearly dry.
Any flavouring or sweetening agent such as saccharine lactose, vanilla, or the
like or alimentary substances such as flour, gluten, cornflour, oatmeal, banana-flour,
nut-flour, almond-flour, semolina, tapioca, the nitrogenous constituents of peas,
beans, lentils, the white of egg or the like may be added along with the caseinogen.
As an alternative process caseinogen or dried milk proteids can be added to a
hot solution of any or several of the alkaline carbonates, chlorides, or phosphates,
till a thick colloidal solution is formed, into which preparations of chocolate cocoa
and the like are slowly stirred: flavouring agents or alimentary substances may
be added as in the process first described.
The resulting products in each case can be pressed into cakes or baked as biscuits
with the addition of suitable baking powders; or dried and reduced into a powder
for the subsequent preparation of highly nutritive drinks, or for adding to other
alimentary substances.
Dated this 21st day of February 1898
Improvements in Food Preparations from the Cocoa Bean.
I, HUBERT HIGGINS, of 4, Trinity Street, Cambridge, in the County of Cambridge,
Demonstrator of Anatomy to the Cambridge University, 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 relates to improvements in the preparation of chocolate or any
of the kindred preparations known as cocoa etc., and consists in combining them
with milk proteids and a small percentage of alkaline salts with or without the
addition of other substances.

page_text: The resulting product can be pressed into cakes or baked as biscuits with the
addition of suitable baking powders; or dried and reduced into a powder for the
subsequent preparation of highly nutritive drinks, or for adding to other aliment-
ary substances.
In carrying out the invention a thick concentrated solution of chocolate or cocoa
is prepared by adding preferably about 7 to 9 lbs. of chocolate or cocoa to a gallon
of water. The mixture is heated to 212° Th. preferably in a water or steam
jacketted vessel, being stirred whilst the heat is applied.
Milk proteids, about the same quantity by weight as of chocolate or cocoa, are
then slowly added to the solution, while it is being heated and stirred and finally
a carbonate of ammonium potassium or sodium, in the proportion of 4 to 6 per cent.
of the weight of the milk proteids employed, is added.
The heating process is carried on until the mixture is nearly dry; it can be used
as an ingredient in the manufacture of biscuits or confectionery, or compressed
into cakes or tablets, or completely dried and powdered.
It will be well understood that the above process is a typical one but it may be
modified without departing from the main features of the invention.
At any stage of the process suitable quantities may be added of any flavouring
or sweetening agent such as saccharine, lactose, vanilla, or the like, or alimentary
substances such as flour, gluten, cornflour, oatmeal, banana-flour, nut-flour,
almond-flour, semolina, tapioca, the nitrogenous constituents of peas, beans,
lentils, the white of egg or the like.
As an alternative method the dried milk proteids can be added to a hot solution
of one or several of the alkaline carbonates, chlorides, or phosphates, till a thick
colloidal solution is formed, into which preparations of chocolate, cocoa and the
like are slowly stirred. The ingredients are employed in the same proportions as
in the first process, and, as in that case, flavouring agents or alimentary substances
may be added.
The product obtained by either process may be cut or pressed into tablets or
cakes, or completely desiccated and powdered. It may be mixed with one or more
of the flours mentioned above and formed into biscuits.
In its powdered form it may be used as a highly nutritive cocoa in the ordinary
way to prepare a beverage.
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
I claim is:
-
1. The process substantially as described for preparing a food product from a
preparation of the cocoa-bean, milk-proteids and an alkaline carbonate.
2. A food product consisting essentially of a preparation of the cocoa-bean milk-
proteids and an alkaline carbonate.
3. An improved cocoa-powder substantially as described.
4. An improved chocolate biscuit substantially as described.
Dated this 21st day of November 1898.
BOULT & WADE,
Agents for the Applicant.