Improvements in Food Preparations and in their Manufacture.
Year: 1893

page_text: Date of Application, 1st Mar., 1893
Complete Specification Left, 30th Nov., 1893-Accepted, 30th Dec., 1893)
PROVISIONAL SPECIFICATION.
Improvements in Food Preparations and in their Manufacture.
1, WILLIAM CLARK, of No. 27 St. Peter Street, in the City of Montreal in
the District of Montreal and Province of Quebec, Canada, Manufacturer, do
hereby declare the nature of this invention to be as follows:-
This invention which relates to the class of compounds known as fluid meats,
cannot from the nature of its ingredients be altogether properly called a fluid
meat although meat extract forms one of the ingredients thereof.
It consists of a preparation composed of two ingredients, viz.: the albuminoidal
elements or 65 essence of wheat and extract of meat in solid or fluid form.
The " essence " of wheat is derived from that part of the wheat grain or fruit
known as the " germ" which is the rudimentary plantlet in such grain or fruit and
best adapted to supply the greatest amount of nutrition in the smallest bulk as
well as being entirely free from superfluous material.
The wheat germ is procured from millers in the form of a meal which is bolted
so as to remove the husk and leave the pure fine germ meal.
The essential principle of the "germ" meal is the albuminoidal element
composed of albuminoids in soluble and insoluble form and the following process
has been adopted for procuring these valuable products.
To a quantity of water placed in a large tin or receiver is added 20 per cent. of
the germ meal which is mixed thoroughly and allowed to soak for two hours in
order to dissolve the soluble albuminoids after which the liquor containing such
soluble albuminoids in solution, is drawn off thus giving a product which might
properly be termed "soluble albuminoidal solution" and which is in a condition
to be readily assimilated by the stomach.
This solution may if desired be treated further by placing it in a jacketted pan
and heating to 212 degrees Fahrenheit without stirring, which has the effect of
coagulating the albumin in a firm clot on the top of the liquor from which it can
be removed by a perforated skimming spoon into a close wire sieve and the
dextrinous liquor allowed to drain off.
.
It
This final product which might be termed "coagulated albuminoid" has the
appearance of the curd of milk or custard and has a pleasant satisfying taste.
is the very essence of the wheat and is very easily digested.
Dated this 1st day of March 1893.
CARPMAEL & Co.,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in Food Preparations and in their Manufacture.
I, WILLIAM CLARK, of No. 27 St. Peter Street, in the City of Montreal, in
the District of Montreal and Province of Quebec, Canada, Manufacturer, 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 which relates to the class of compounds known as fluid meats
can not, from the nature of its ingredients be altogether properly called a fluid
meat although meat extract forms one of the ingredients thereof.

page_text: It consists of a preparation composed of two ingredients, viz.:
wheat" and extract of meat.
essence of
The 66 essence of wheat is derived from that part of the wheat grain or fruit
known as the "germ" which is the rudimentary plantlet in such grain or fruit and
best adapted to supply the greatest amount of nutrition in the smallest bulk as well
as being entirely free from superfluous material.
This wheat germ is separated from the floury part of grain and discarded by
millers, because of the oil it contains, which has a pungent taste and acts to darken
on oxidation and discolour the flour and also because of a peculiar principle which
exerts a strong diastatic action upon the starch which is undesirable in flour, while
it is nevertheless rich in soluble and insoluble albuminoids and is an exceedingly
valuable element of nutrition.
The wheat germ is procured from millers in a condition entirely free from bran,
starch and any other deleterious elements, and in a minute soft granular form, the
use of wire cloth of No. 16 mesh in connection with the usual bolting apparatus
being found the most suitable for bringing the germ to such condition.
The essential principle of the wheat germ is the albuminoidal element composed
of albuminoids in soluble and insoluble form-and the following process has been
adopted as that most effective for procuring these valuable products.
per
I add to a quantity of water, placed in a large tin or receiver, about 20 cent.
of the wheat germ which is mixed thoroughly and allowed to soak for two hours in
order to dissolve the soluble albuminoids, after which the liquor containing such
soluble albuminoids in solution is drawn off.
This product can be designated "soluble albuminoidal solution" and is in n
condition to be readily assimilated by the stomach.
Should it be desired to abstract the albuminoidal particles from the solution
containing them in order to combine same in a solid form with the meat extract, a
further product is secured which is properly termed "coagulated albuminoid," this
being secured by putting the soluble albuminoidal solution into a digester kettle
and beating it up to ten pounds pressure without stirring and then allowing such
pressure to drop to zero, which has the effect of coagulating the albumen in a firm
clot on the top of the liquor from which it can be removed by a perforated
skimming spoon into a close wire sieve, through which the dextrinous liquor is
allowed to drain off, and if necessary be further subjected to pressure between
cloths in any suitable press to thoroughly expel any remaining liquor.
The effect of subjecting the coagulated albuminoid to the pressure just mentioned
is to reduce it to a consistency somewhat resembling that of a heavy pancake and
this has to be further reduced to a granular condition preferably by passing it
through an "Enterprise" meat cutter and then rubbing through a coarse sieve.
This "coagulated albuminoid " before being pressed has the appearance of the
curd of milk or custard and has a pleasant satisfying taste. It is the very essence
of the wheat and is very easily digested.
These albuminoidal products are specially suited for combination with extract of
meat in solid or fluid conditions, as follows:
:-
The soluble albuminoidal solution without any subsequent treatment as above
described, is mixed with the extract of meat in the proportion of about
20 per cent. of the whole, producing a semi-fluid mass, after which it is ready to be
packed and stored.
The "coagulated albuminoid " is added to solid extract of meat in the proportion
of about 15 per cent, and thoroughly mixed into a semi-fluid mass which is passed
through a mill to thoroughly amalgamate the whole after which it is ready to be
put into tins or jars. In this latter process heat can be used without detriment to
the preparation.
For consumption the preparation can be diluted in the same manner as the well
known fluid meats.
If desired medicinal or tonic ingredients could be added to the preparation.

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 process of manufacturing food preparations containing the albuminoidal
elements of wheat, deriving said elements by first soaking in water the wheat germ
containing such elements to dissolve the soluble albuminoids, and then drawing off
the liquor containing same; with or without further treatment by heating such
liquor, without stirring, to coagulate the albumen; removing the coagulated
albuminoids, draining therefrom the dextrinous liquor and pressing and granulating
the same, as set forth.
2. A food preparation consisting of the albuminoidal elements of wheat and
extract of meat as set forth.
3. A food product consisting of coagulated albuminoids of wheat separated from
the dextrinous liquor.
4. A food product consisting of soluble albuminoids of wheat.
5. A food preparation consisting of coagulated albuminoids or
wheat and solid extract of meat as set forth.
"
essence of
"
"
6. A food preparation consisting of soluble albuminoids or essence of wheat
and fluid extract of meat combined in fluid form as set forth.
Dated this 23rd day of November 1893.
CARPMAEL & Co.,
Agents for the Applicant.