Improvements in the Manufacture of Germ Extract.
Year: 1895

page_text: Date of Application, 1st Aug., 1895
Complete Specification Left, 30th Apr., 1896-Accepted, 4th July, 1896
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Germ Extract.
I, ALEXANDER MACKEY PARKER, of 114 Fore Street, in the City of London,
Chemical Merchant, do hereby declare the nature of this invention to be as
follows:-
My invention relates to improvements in the treatment of the germ of wheat and
in the making of an extract therefrom, chiefly for use in the manufacture of various
articles of food such as bread and biscuits but also applicable for use in some kinds
of beverages such as aerated beverages.
In carrying out my invention I take about 100 lbs. weight of germ of wheat and
place it in a suitable vessel adding thereto about 40 gallons of water heated to
about 100 degrees Fahrenheit.
I then stir in about 300 grains of bi-carbonate of potash.
I allow the whole to digest for about 1 hours at 100° Fahrenheit, keeping the
heat steady during the process. I then strain the mixture and pour over the
residue about 15 gallons of water at 100° Fahrenheit to remove therefrom such
portion of the germ extract as may be left in the mass, and add the same to the
liquor already drawn off.
I place the liquor thus obtained in a settling vat keeping it at a low temperature,
having previously added about 1 lb. of a suitable preservative mixture.
I allow the liquor to settle for from 18 hours to 24 hours according to the
temperature, then draw off the clear liquor rejecting the sediment.
I then place the clear liquor in an evaporating pan maintaining the heat at
about 130° Fahrenheit until it is concentrated to a suitable density and, after
filtering it, I add about 5 lbs. of the finest extract of malt and stir well
together.
The liquid extract thus prepared is then ready to be filled into tins.
Where the extract is required in the form of a paste or jelly its bulk is further
reduced by evaporation and gelatine is added and the extract poured into moulds
and, after cooling to the consistency of a stiff jelly, it is removed from the mould
and sprinkled with rice flour to prevent adhesion, when it will be ready for
packing.
Dated the let dow of Avant 1905
1, ALEXANDER MACKEY PARKER, of 114, Fore Street, in the City of London,
Chemical Merchant, 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 improvements in the treatment of the germ of wheat and
in the making of an extract therefrom, chiefly for use in the manufacture of various

page_text: articles of food such as bread and biscuits but also applicable for use in some kinds
of beverages such as aërated beverages.
In carrying out my invention I take about 100 lbs. weight of germ of wheat and
place it in a suitable vessel adding thereto about 40 gallons of water heated to
about 100 degrees Fahrenheit.
I then stir in about 300 grains of bi-carbonate of potash.
I allow the whole to digest for about 13 hours at 100° Fahrenheit, keeping the
heat steady during the process. I then strain the mixture and pour over the
residue about 15 gallons of water at 100° Fahrenheit to remove therefrom such
portion of the germ extract as may be left in the mass, and add the same to the
liquor already drawn off.
I place the liquor thus obtained in a settling vat keeping it at a low temperature,
baving previously added about 1 lb. of a suitable preservative mixture such as a
compound salt having for its basis boric acid or the like.
I allow the liquor to settle for from 18 hours to 24 hours according to the
temperature, then draw off the clear liquor rejecting the sediment.
I then place the clear liquor in an evaporating pan maintaining the heat at
about 130° Fahrenheit until it is concentrated to a suitable density and after
filtering it, I add about 5 lbs. of the finest extract of malt and stir well
together.
The liquid extract thus prepared is then ready to be filled into tins.
Where the extract is required in the form of a paste or jelly its bulk is further
reduced by evaporation and a gelatinous or jellying mixture such as gelatine is
added and the extract poured into moulds, tins, or other vessels to bring it to the
consistency of a stiff jelly. It may then be removed from the mould and sprinkled
with rice flour to prevent adhesion or it may be put up in any other suitable form
or vessel.
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. The described process for the manufacture of germ extract, such process
consisting in heating germ of wheat with water, adding bicarbonate of potash,
straining the mixture, adding a suitable preservative to the liquor and then allowing
the latter to settle, evaporating the same, filtering and adding extract of malt,
substantially as described.
2. The addition to a liquid extract of the kind described, after further
evaporation, of a gelatinous or jellying mixture, substantially as, and for the
purpose, herein before described.
3. As an article of manufacture germ extract prepared as herein before
described.
Dated this 29th day of April 1896.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.