New or Improved Cereal Food and Method of Manufacturing the same.
Year: 1891

page_text: Date of Application, 7th Aug., 1891-Accepted, 19th Sept., 1891
COMPLETE SPECIFICATION.
New or Improved Cereal Food and Method of Manufacturing
the same.
A communication from abroad by THOMAS B. TAYLOR, of the City of Jackson,
in the County of Jackson, and State of Michigan, United States of America,
Manufacturer.
I, GEORGE CECIL DYMOND M. Inst. M.E. of the Agency for Foreign Patent
Solicitors, 6 Lord Street, Liverpool, and 6, Bank Street, Manchester, both in the
County of Lancaster and 323 High Holborn, in the County of Middlesex, 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:-
It is the object of this invention to produce a very nutritious and easily digested
food, and the method of producing this food is very simple.
The invention consists in a certain valuable cereal food together with a very simple
method of manufacturing the same.
In the drawings:
:-
Figure 1 is a sectional view showing the machinery which may be used in the
process and in each consecutive step thereof.
1
Figure 2 is a detail view showing the nature of the corrugations on the rolls in
chamber B.
A represents the scourer or cleaner with parts broken away into which the wheat
first enters. a is the hopper, a¹ is a screw adapted to scour and clean the wheat
and to discharge the same. a² represents perforations and screens at the bottom
of the scourer for the delivery of the scourings. a³ is a spout adapted to carry the
wheat from the scourer. B is a six-roller mill. is the hopper. represents a
pair of rollers with eight corrugations to every inch of the periphery of the rollers,
and the said corrugations run lengthwise of the rollers. 2 represents a pair of
rollers with twelve corrugations to the inch. 3 represents a pair of rollers with
sixteen corrugations to the inch. The nature of these corrugations is shown in
Figure 2, the only difference on the different pairs of rollers being the number of
corrugations to the inch. is a spout adapted to deliver the ground wheat from
the mill.
C is a scalping-sieve with parts broken away, c is the frame or box of the sieve.
c is the mesh.c² represents the pivoted arms on which the sieve swings, c³ is the
actuating crank, which reciprocates the sieve, c is the pulley wheel, to which the
power is belted. The dotted lines represent another position of the mechanism.
D is the hopper, which receives the food after it has passed through the scalping-
sieve.
E is the silk sieve which receives the food from the hopper D. e is the frame.
This sieve is provided with two sizes of bolting-silk, No. 000 and No. 00, the
meshes of which are shown enlarged. e¹ shows the supporting pivoted arms.
e is the actuating-crank; e³, the pulley-wheel and belting. The dotted lines
show another position of the sieve.
F is an apparatus for supplying a blast of air to the silk sieve E. represents
uprights provided with bearings. ƒ¹ is a double-threaded screw resting in the said
bearings. is a flexible tube adapted to convey the desired air from a conveniently-
situated blower. ³ is a nut attached to the said tube and adapted to travel and
to carry the tube back and forth beneath the silk sieve by the continuous rotation
of the double-threaded screw. *represents the. pulley-wheel and belting. The
dotted lines show another position of the air tube. f represents the spout receiving
and conveying the food from the silk sieve to a two roller mill,

page_text: G represents the two roller mill, represents the hopper of the mill; g the
frame, the two rollers. These rolls are smooth and have a slight differential
movement of speed, that is, one roll rotates slightly faster than the other.
represents the pulley-wheel and belting.
The constituent parts of wheat are about as follows: ten parts of water, two
parts of gum, four parts of sugar, seventy-two parts of starch, and twelve parts of
gluten, all of which are surrounded by the tegument or hull, which when ground
forms the bran.
The new food consists of the water, gum, sugar, and gluten of the wheat, together
with a small proportion of the starch and finer bran, the proportional parts of the
food being about two of gum, four of sugar, twelve of gluten, and four of starch,
the water clement varying somewhat with the wheat used, and, as far as the food is
concerned, it may be considered as absent, since in cooking the water element is
always greatly increased. The larger portion of the starch being taken out, the
food is much more digestible, since the inability to digest starch foods is the most
common form of indigestion, and since the absence of the starch leaves the glutinous
portion of the wheat freer and less mixed in the stomach, and therefore the gastric
juice can much more easily and readily permeate and dissolve the gluten. Again,
by removing the coarse bran, the food is rendered still more valuable, since stomachs
which have lost any of their lining or mucous membrane cannot receive anything
harsh as bran, as it still more irritates rather than heals them. Moreover a given
quantity of this food, being principally of gluten, is much more nutritious than
when the starch and bran are present, and it is therefore very valuable for dyspeptics,
who must get enough nutriment without overloading the stomach.
SO
The peculiarly rich colour, the flavour, and the delicious taste immediately
recommend this food to dyspeptics and those having poor appetites; but not only
are the colour, flavour, taste and constituent parts of this food of the greatest value
in all phases of dyspepsia, but also the form or condition of the food is very
important. The form is that of flakes, and these flakes add to the value of the
food, because they afford a large surface for the action of heat in cooking, and
therefore can be cooked very quickly, and because they afford a large surface for
the action of the gastric juice, and can therefore be digested very quickly.
Moreover, this flaky form makes the food a mild laxative, which is so necessary
in dyspepsia.
The process of manufacturing this food is very simple and inexpensive, and is as
follows:
The wheat is first scoured and thoroughly cleaned. It is then reduced by a six-
roller mill, making three reductions, the first reduction as eight, the second as
twelve, and the third as sixteen corrugations.
After the reductions, the stock passes into the scalping-sieve for removing the
coarse bran, and then passes onto another sieve clothed with No. 00 and No. 000 silk
cloth for removing, with the assistance of an air-blast, all the fine parts, the branny
particles and the fine starchy flour. From the silk sieve the food passes to a two-
roller mill.
These rolls are smooth and have a slight differential speed.
The effect of these rolls is to soften the flakes and render them still more
susceptible to heat and to the gastric juices.
It will be observed that the wheat flakes so formed are made from wheat
preserved in its natural dry condition, without steaming or soaking the same, in the
process of reduction.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, as communicated to me by
my foreign correspondent, I declare that what I claim is :-
1. As an article of manufacture, the herein described wheat flakes formed from
wheat in its natural dry condition, substantially as described.

page_text: 2. As an article of manufacture, the herein described wheat flakes having the
bran separated and the fine starchy flour bolted out therefrom, substantially as
described.
3. The flaky cereal food herein described, consisting of about the twelve parts
of gluten, the four parts of sugar, the two parts of gum, and about five parts of
the starch of the wheat, substantially as described.
4. The method of making the described flaky cereal food, said method consisting
in first cleaning or scouring the wheat, then reducing or breaking the wheat, then
scalping or separating the bran from the food, then bolting out or removing from
the food the fine starchy flour, and finally smoothing or softening the food,
substantially as described."
Dated this 6th day of
August 1891
WM. P. THOMPSON & Co.,
Agents for the Applicant.