Improvements relating to the Manufacture of Bread.
Year: 1894

page_text: Date of Application, 5th Nov., 1894
Complete Specification Left, 3rd Aug., 1895-Accepted, 14th Sebt.. 1895
application 1994
Complete Specification Left, 3rd Aug., 1895-Accepted, 14th Sept.. 1895
PROVISIONAL SPECIFICATION.
Improvements relating to the Manufacture of Bread.
CHRISTIAN GEORG JACOBSEN, formerly Secretary, at present, private man,
20 East India Dock Road, Limehouse London E. do hereby declare the nature of
this invention to be as follows:-
To produce bread there is as a rule used water or milk to knead the flour.
The present invention is based upon to replace this by a fluid, which is more
nourishing and at the same time much better will keep the bread in a new state,
for at least 3 to 4 days.
This fluid is produced of (oaten) groats and oatmeal boiled by steam.
or
Bread made according to this method will he very delicious, also much easier
digested than the usual bread, as well as it possesses a larger nutritive value, and
will be absolutely cheap.
No chemicals whatever will be used in this bread, only the usual kinds of
flour; but instead of water or milk to mix the flour in here will be used a fluid
produced of (oaten) groats oatmeal, which are perfectly boiled by steam.
The baking will take place according to the best systems.
and
or
&
or
The boiling of the oaten, groats oatmeal can be done in different manners,
however the usual way of doing it is to lead the steam down into the reservoirs
fixed for the boiling.
The boiling is continued until the oaten, groats & oatmeal has got the sufficient
liquid consistence, and can be used filtered or unfiltered for the purpose of kneading
that for wheaten, brown or any kind of bread appointed flour.
The protection (Patent) is principally based upon, that the bread is made as
follows. Instead of using water or milk to knead the flour in, here will be used a
fluida porridge which is extracted of oaten, groats
This 5th dow of November 1904
&
or
oatmeal.
:
1 CHRISTIAN GEORG JACOBSEN of 20 East India Dock Road, London E.
Gentleman, 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 :-
and
This invention has for its object an improved and hygienic process in, and
relating to the manufacture of any kind of bread by the employment in the
preparation of the dough of a nutritious and milky fluid, extract or porridge
obtained from oats, oaten groats oatmeal or from any mixture of cereals, beans
or peas of which oats, oaten groats oatmeal is an ingredient, by boiling; the
said Huid, extract or porridge being (filtered or unfiltered) for use by bakers,
confectioners and others and being manufactured by them under license or
[Price 8d.]
or
and
or

page_text: supplied to them ready for use or in a concentrated form (to which perfectly boiled
water may be added) or as a sterilized fluid in hermetically closed drums or other
vessels.
Hitherto by the ordinary method of preparing dough and other articles from
meal or flour there has been as a rule used water and milk to knead the flour, and
by the present system of bread-making and in the manufacture of other analogous
articles the following disadvantages exist :-
or
(1.) The possibility that the bread or bread-stuffs are dangerous to health by the
using of unboiled water or milk to mix with the flour.
"The Medical Officer of Health to St. George's, Southwark F. J. Waldo,
M.A., M.D., and David Walsh M.B., C.M. Edinburgh have proved that
germs of typhoid fever, cholera, &c., can be conveyed by water to bread
and remain alive after baking."--(Lancet Oct. 20th 1894.)
"And the same scientists state that thirteen different species of microbes
were obtained, from the interior of newly baked London loaves, by them, in
a series of experiments to discover whether micro-organisms survived the
ordeal of the baker's oven."-(The Sanitary Record, July 5, 1895.)
(2.) The ordinary bread and analogous articles are sadly lacking of fat stuffs and
therefore so difficult of digestion.
(3.) The ordinary bread keeps in a fresh state for a short time and easily breaks
into crumbs.
or
or
In carrying out my invention by which these objections are entirely obviated and
superior bread or breadstuffs produced I first carefully obtain a fluid, extract or
porridge from oats, oaten groats and
oatmeal or from any mixture of cereals, beans
or peas of which oats, oaten groats
and oatmeal is an ingredient, by boiling, so as
to ensure the complete sterilisation or destroying of all living germs and micro-
organisms present in the water or the cats, oaten groats and oatmeal or a mixture
of cereals, beans or peas of which oats, oaten groats and oatmeal is an ingredient,
used.
The details of the extraction of such fluid or porridge are as follows:-
ог
and
or
ΟΙ
or
or
and
or
or
and oatmeal or
or
I prefer (though this is not essential) that the oats, oaten groats and oatmeal or
the mixture of cereals, beans or peas, of which oats, oaten groats and oatmeal is an
ingredient, are first digested with 5-10 to 15 times the weight of water for a time,
such proportion of water being determined by whether the product required is to
be of liquid consistence or in concentrated form. When the digestion is effected (or
if this is dispensed with as a commencement of the manufacture) I boil the oats,
oaten groats and oatmeal or the mixture of cereals, beans or peas, of which oats,
oaten groats oatmeal is an ingredient, perfectly (for one to two hours or more
as may be necessary for the different qualities of oats, oaten groats
mixture of cereals, beans or peas of which oats, oaten groats
oatmeal is an
ingredient used) either by steam or by any suitable method and apparatus, such
boiling being continued until the product is reduced to a milky and fat fluid or
porridge which I use filtered or unfiltered for kneading every kind of flour. The
quantity of water used to one pound of oats, oaten groats and oatmeal or mixture
of cereals, beans or peas, of which oats, oaten groats and oatmeal is an ingredient is
usually one gallon, this including that employed for the digestion of the oats
oaten groats oatmeal or mixture of cereals, beans or peas, of which oats, vaten
groats and oatmeal is an ingredient, that used in the boiling and also that boiled
water added if the extract is prepared in concentrated form. The quantity of
water used to one pound of oats may however vary according as it is desired to
produce a very light sponge bread or a closer bread.
ог
and
or
or
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page_text: The bread and breadstuffs made in this way can be baked after any system as
fermented or unfermented bread or breadstuffs.
and
or
and
or
This fluid or porridge obtained from oats, oaten groats oatmeal or from a
mixture of cereals, beans or peas, of which oats, oaten groats oatmeal is an
ingredient essentially consists of the most digestible and nutritive matter and such
fluid or porridge may for brevity be collectively distinguished as oat extract."
There can be used as much as 30 gallons of oat extract in the kneading of a sack
of ordinary white flour of 280 lbs. and after the baking the bread obtained would
be about 525 to 550 lb.
By my invention not only are superior and more palatable bread and breadstuffs.
produced, but also the great objections to bread as at present made are obviated.
The essential advantages of the invention are:-
(1.) The exclusion of unboiled water or milk for kneading purposes and instead
thereof the use of oat extract which has been perfectly boiled and the living germs.
or micro-organisms therein destroyed.
(2.) A large percentage of fat will be introduced into the bread or breadstuffs.
which will make the bread or breadstuffs much easier of digestion.
The following table shews the great difference regarding fat in cereals.
We see here that oatmeal is by far the richest in the elements that go to make
a digestible food as it contains the greatest percentage of fat.
(3.) Bread made with oat extract keeps fresh for a longer time than the ordinary
article and does not break into crumbs.
(4.) The oat extract makes the bread or breadstuffs very nourishing as the
albuminoids in 100 parts of different cereals is as follows:-

page_text: (5.) There will be a saving in the cost of production as the extra weight of
bread produced by given quantities of flour will be worth more than the cost of the
oat extract employed.
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
and
or
Firstly. The process of manufacturing by boiling a milky or concentrated fluid,
extract or porridge of oats, oaten groats oatmeal or from any mixture of cereals,
beans or peas of which oats, oaten groats and oatmeal is an ingredient for use in
bakers and confectioners articles.
or
.
and
Secondly. In the preparation of dough in the manufacture of any kind of bread
or breadstuffs or other articles made from meal or flour the employment of a
filtered or unfiltered fluid, extract or porridge obtained from oats, oaten groats
oatmeal or from any mixture of cereals, beans or peas, of which oats, oaten
groats oatmeal is an ingredient, as hereinbefore described.
and
or
Dated this 3rd day of August 1895.
or
CHR. G. JACOBSEN.