An Improved Product for Use in the Preparation of Artioles of Food.
Year: 1895

page_text: Date of Application, 22nd Apr., 1895-Accepted, 8th June, 1895
An Improved Product for Use in the Preparation of Artioles
of Food.
'I THOMAS BICKLE PERCY of 11 River Street Truro, Chemist, 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:
My invention relates to articles of food prepared by the action of pepsine
upon milk, and consists in the combination with the pepsine, of other substances
hitherto added to the milk separately for the purposes of flavoring, coloring
and ensuring the proper preservation of the food. This combined product
has the advantage of simplifying and facilitating the preparation of the food by
reducing the time occupied and the number of bottles and other receptacles needed
for the various substances hitherto used and by avoiding the risk of error involved
in several measurements.
I do not confine my invention to the use of any particular flavor or color, nor to
any particular classes of flavors or colors, and it will be obvious that the quantity
of any color or flavor to be combined with the pepsine will depend upon the
respective strengths or degree of concentration.
The pepsine used may be either of the usual commercial varieties, but for the
preparation of junkets curds and whey and the like I prefer pepsine obtained from
the unsalted stomach of the calf.
A typical formula for a liquid product suitable for the preparation of junkets and
the like is:-
Pepsine procured from calves' stomachs by the usual method and brought to a
strength of 40 fluid ounces to each stomach used.
To each 40 fluid ounces of the product add :-
Pure glycerine
rectified spirit
-
1 fluid ounce
-
I
"
"
32
boracic acid
دو
"
"
sulphate of alum
salicylic acid
Color
Flavor
-
ounce
ounce
Tth ounce
quantum suff.
do. do.
This mixture is kept in a vat and frequently stirred for two months, after which
it is filtered and allowed to settle and mature when it is ready for use.
A typical formula for a solid product suitable for the preparation of junkets and
the like is
Concentrated calf pepsine
Boracic acid
the equivalent of one calf's
L
stomach

page_text: Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what
I claim is :-
(1.) In the manufacture of liquid or solid pepsine products suitable for the
preparation of articles of food by the action of the pepsine on milk, combining
the pepsine with other substances hitherto added to the milk separately for the
purposes of flavoring coloring and ensuring the proper preservation of the food.
(2.) The new product, suitable for the preparation of articles of food by the
action of pepsine on milk, consisting of pepsine combined with other substances
hitherto added to the milk separately for the purposes of flavoring coloring and
ensuring the proper preservation of the food.
(3.) In the preparation of articles of food by the action of pepsine on milk, the
use of the new product consisting of pepsine combined with other substances
hitherto added to the milk separately for the purpose of flavoring coloring and
ensuring the proper preservation of the food.
Dated this Eighteenth day of February 1895.