Improvements in the Manufacture of Granulated Suet.
Year: 1899

page_text: Date of Application. 22nd Apr., 1899
Complete Specification Lett, 22nd Jan., 1900-Accepted, 21st Apr., 1900
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Granulated Suet.
We, THE PATENT GRANULATED SUET COMPANY, LIMITED, whose registered office
is at 296, Lynton Road, South Bermondsey, London, S.E., WILLIAM GEORGE
SMITH, Eden Street Kingston-on-Thames, Gentleman, ARTHUR RUDD, 493, Old
Kent Road, S.E., Surgeon, and FRANK ATTWOOLL, of 2, Scylla Road, London,
S.E., Secretary to a Company, do hereby declare the nature of this invention
to be as follows:
-
This invention has reference to the refining and preparation of animal fat for
human consumption and especially the production of granulated beef suet free
from the objectionable characteristics of ordinary suet capable of being kept
sweet and free from putrifaction for a reasonable period, and by reason of its
mechanical condition suitable for incorporation with other substances for cooking.
For the purposes mentioned the fat to be treated is cut up or minced; melted
at a temperature not exceeding 140 F.; so as to separate it from the skin;
colouring matter is added if needful; the albumenous and fleshy substances are
removed by straining; any contained dirt and foreign matter are allowed to
deposit then the fat is just sufficiently warmed to enable it to run freely, then
granulated with addition of antiseptic, cooled in water with agitation, subse-
quently treated to cool and harden it and coat its particles with antiseptic by
immersion (whilst contained in a suitable open meshed bag or equivalent) in very
cold water charged with a solution of salt or other antiseptic, afterwards treated
in a hydro-extractor, and if desired also further dried by submission to hot air
or dry air.
Granulated suet can be advantageously produced according to this invention
as follows:―
"
Fresh beef suet or beef fat is cut into pieces of suitable size, fed into a mincing
machine, such for example as what is known as an Enterprise meat chopper,'
wherein it is minced, and whence it is expressed through holes in a perforated
plate, the fat issuing in wormlike threads whose size depends upon that of the
holes in the plate; then the fat is placed in a wire cage within a jacketed pan.
The pan is heated by steam, and the fat is melted at a temperature not exceed-
ing 140° F.
The cage acts as a strainer and collects the greater part of the skins when the
fat is run off as presently mentioned, and when the fat has been run off the cage
is taken out and emptied, and the skin and other matters which have collected
in the cage are submitted to hydraulic pressure in order to obtain the fat that has
not run out.
The fat having been thoroughly melted in the pan (at which stage colouring
matter may be added, if desired) is drawn off from the pan by means of a tap,
being strained through a fine-meshed sieve which separates from the fat and retains
all albuminous or fleshy substances. The melted fat falls through the sieve into
a tub where it is left to settle, say for from one to four hours according to
circumstances, the object being to allow any dirt or foreign matters which may
have passed through the strainer to settle to the bottom. The fat is then carefully
removed from the top by baling, with as little disturbance as possible down to
a level of about half an inch from the bottom of the tub thus leaving that portion
which contains the sediment. The fat so removed is put into another clean

page_text: jacketed pan, which is warmed only to such a temperature as will allow the fat
to run freely through the pipe for granulation. In practice a suitable temperature
is found to be about 1000
The process of granulation may be that described in the Specification of Coad's
Patent No. 20438 of 1896 excepting that to the water which is used for granu-
lation soluble antiseptic or antiseptics is or are added. The granulated fat falls
into a tank below the water and fat taps and is allowed to remain in the water
in this tank for a sufficient time to allow it to become cold-say ten minutes-
and during this time the fat should be kept stirred and immersed in the water.
It is then dipped out of the tank with a wire strainer and placed in a bag made of
coarse open-meshed canvas or similar material (or into a wire cage with a cover)
and is then immersed in another tank or tub of very cold water, the water having
previously been charged with a soluble antiseptic or antiseptics.
The object of dipping the fat into this tank is to further cool and harden
it, as well as to ensure that practically speaking each particle of granulated fat
shall obtain a coating of antiseptic. When thoroughly cold and hard the fat is
put into a hydro-extractor, which is fitted with a bag made of coarse open-
meshed canvas. The hydro-extractor is driven at a suitable speed say about
900 revolutions per minute, care being taken not to overload the hydro-extractor
as otherwise less water will be extracted and the fut will be liable to form into
harder cakes because of the extra centrifugal pressure. When using a hydro-
extractor 27" in diameter satisfactory results can be obtained by putting in
about 40 lbs. of fat at a time. The hydro-extractor is kept in operation until
water ceases to run from the discharge pipe. The fat is then removed from the
hydro-extractor in the bag, and, while still in the bag, the cakes formed are broken
up by hand or by a disintegrating machine into a powder. When breaking by
hand is adopted it is done by kneading or otherwise manipulating the bag con-
taining the fat and not by direct contact of the hands with the fat. It is to be
understood that the lumps formed in the hydro-extractor are not lumps of solid fat
but of fat in a thoroughly granulated form and that these lumps will easily
disintegrate.
The fat is or may be then further dried by putting it through a chamber
of hot, dry air, at a temperature of about 90° F. on hoppers, trolleys,
a continuous band or the like, the fat being allowed to remain in this chamber a
sufficient time to remove, as far as practicable, the remaining moisture.
time allowed for this purpose may be for example from 2 to 5 minutes.
The
In order to prevent the liability of the particles to agglomerate, a small quantity
of flour may be added at any convenient point after the treatment of the fat in the
hydro-extractor.
mprovements in the Manufacture of Granulated Suet.
We, THE PATENT GRANULATED SUET COMPANY, LIMITED, whose registered office
is at 296, Lynton Road, South Bermondsey, London, S.E., WILLIAM GEORGE
SMITH, Eden Street Kingston-on-Thames, Gentleman, ARTHUR RUDD, 493, Old
Kent Road, S.E., Surgeon, and FRANK ATTWOOLL, of 2, Scylla Road, London,
S.E., Secretary to a Company, do hereby declare the nature of this invention

page_text: 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 reference to the refining and preparation of animal fat for
human consumption and especially the production of granulated beef suet free
from the objectionable characteristics of ordinary suet capable of being kept
sweet and free from putrefaction for a reasonable period, and, by reason of its
mechanical condition suitable for incorporation with other substances for cooking.
For the purposes mentioned the fat to be treated is cut up or minced; melted
at a temperature not exceeding 140 F., so as to separate it from the skin or
albumenous and fleshy substances mixed therewith: colouring matter is added
if needful; the albumenous and fleshy substances are removed by straining; any
contained dirt and foreign matter are allowed to deposit: then the fat is just
sufficiently warmed to enable it to run freely, then granulated with addition of
antiseptic, cooled in water with agitation, subsequently treated to cool and harden
it and coat its particles with antiseptic by immersion (whilst contained in a
suitable open meshed bag or equivalent) in very cold water charged with a
solution of salt or other antiseptic, afterwards treated in a hydro-extractor, and
if desired also further dried by submission to hot air or dry air.
Granulated suet can be advantageously produced according to this invention
as follows:
"
Fresh beef suet or beef fat is cut into pieces of suitable size, fed into a mincing
machine, such for example, as what is known as an Enterprise meat chopper,'
wherein it is minced, and whence it is expressed through holes in a perforated
plate, the fat issuing in worm-like threads whose size depends upon that of the
holes in the plate: then the fat is placed in a wire cage within a jacketed pan.
The pan is heated by steam, and the fat is melted at a temperature not exceed-
ing 140° F.
The cage acts as a strainer and collects the greater part of the skins when the
fat is run off as presently mentioned, and when the fat has been run off, the cage
is taken out and emptied, and the skin and other matters which have collected
in the cage are submitted to hydraulic pressure in order to obtain the fat that has
not run out.
The fat having been thoroughly melted in the pan (at which stage colouring
matter may be added, if desired) is drawn off from the pan by means of a tap,
being strained through a fine-meshed sieve which separates from the fat and retains
all albumenous or fleshy substances. The melted fat falls through the sieve into
a tube where it is left to settle, say for from one to four hours according to
circumstances, the object being to allow any dirt or foreign matters which may
have passed through the strainer to settle to the bottom. The fat is then carefully
removed from the top by baling, with as little disturbance as possible down to
a level of about half an inch from the bottom of the tub thus leaving that portion
which contains the sediment. The fat so removed is put into another clean
jacketed pan, which is warmed only to such a temperature as will allow the fat
to run freely through a pipe or conduit for granulation. In practice a suitable
temperature is found to be about 100° F.
The process of granulation may be for example that described in the Specification
of Coad's Patent No. 20438 of 1896-excepting that to the water which is used
for granulation soluble antiseptic or antiseptics is or are added. Common salt
i.e., sodic chloride, is a suitable antiseptic for this purpose. The granulated fat
falls into a tank below the water and fat taps and is allowed to remain in the
water for a sufficient time to allow it to become cold-say ten minutes-
and during this time the fat should be kept stirred and immersed in the water.
It is then dipped out of the tank with a wire strainer and placed in a bag made
of coarse open-meshed canvas or similar material (or into a wire cage with a
cover) and is then immersed in another tank or tub of very cold water, say at a
temperature of 40° F., the water having previously been charged with a soluble
antiseptic or antiseptics.

page_text: The object of dipping the fat into this tank is to further cool and harden
it, as well as to ensure that practically speaking each particle of granulated fat
shall obtain a coating of antiseptic. When thoroughly cold and hard the fat is
put into a hydro-extractor, which is fitted with a bag made of coarse open-
meshed canvas. The hydro-extractor is driven at a suitable speed say about
900 revolutions per minute, care being taken not to overload the hydro-extractor
as otherwise less water will be extracted and the fat will be liable to form into
harder cakes because of the extra centrifugal pressure. When using a hydro-
extractor 27" in diameter satisfactory results can be obtained by putting in
about 40 lbs. of fat at a time. The hydro-extractor is kept in operation until
water ceases to run from the discharge pipe. The fat is then removed from the
hydro-extractor in the bag, and, while still in the bag, the cakes formed are broken
up by hand or by a disintegrating machine into small particles. When breaking by
hand is adopted it is done by kneading or otherwise manipulating the bag con-
taining the fat and not by direct contact of the hands with the fat. It is to be
understood that the lumps formed in the hydro-extractor are not lumps of solid fat
but of fat in a thoroughly granulated form and that these lumps will easily
disintegrate.
The fat is or may be then further dried by passing it through a chamber
containing hot, dry air, at a temperature of about 90° F., on hoppers, trolleys,
a continuous band or the like, the fat being allowed to remain in this chamber a
sufficient time to remove, as far as practicable, the remaining moisture. The
time allowed for this purpose may be for example from 2 to 5 minutes.
In order to prevent any liability of the particles to agglomerate, a small quantity
of flour may be added at any convenient point atter the treatment of the fat in the
hydro-extractor.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed we declare that what
we claim is :-
1. In the manufacture of granulated suet from animal fat preventing decom-
position of the fat and purifying it from skin or albumenous and fleshy substances
or other impurities by melting the fat at a temperature not exceeding 140° F. and
thoroughly separating the impurities by subsidence or straining or by both, sub-
stantially as described.
2. In the manufacture of granulated suet, coating the suet with a soluble
antiseptic either by granulating the suet with, or immersing it after granula-
tion in, a solution of soluble antiseptic, or by both of these means combined,
substantially as described.
3. In the manufacture of granulated suet as herein described, drying the granu-
lated suet by subjecting it to centrifugal action in a hydro-extractor or equivalent
device and afterwards passing it through a chamber containing dry air heated
to a temperature of about 90° F., substantially as described.
4. In the manufacture of granulated suet, the herein described process of
providing the granulated suet with an antiseptic and maintaining the suet in a
granulated condition which consists in coating the suet granules with a solution
of an antiseptic, drying the granules so coated, and then coating them with flour,
substantially as described.
5. The manufacture of granulated suet in the improved manner herein before
described.
Dated this 22nd day of January 1900.
W. LLOYD WISE,
46, Lincoln's Inn Fields, London, W.C., Chartered Patent Agent,