Improvements in Cereal, Leguminous, or other Vegetable Foods.
Year: 1893

page_text: Date of Application, 28th Dec., 1893
Complete Specification Left, 19th July, 1894-Accepted, 25th Aug., 1894
PROVISIONAL SPECIFICATION.
Improvements in Cereal, Leguminous, or other Vegetable Foods.
I, MARY WATSON, of 18 Auriol Road, West Kensington, in the County of
Middlesex, Married Woman, do hereby declare the nature of this invention to be
as follows:-
The present invention relates to a process or processes of manufacturing food of
a nutritious and digestible nature from any suitable cereal or leguminous seeds or
of any combination of such seeds (cooked or uncooked), but preferably from wheat,
oats, or maize, or lentil as being rich in albuminoid matter and phosphates, or the
bean known as the soy bean as being very rich in albuminoid matter and fat, or the
leguminous seed known as the pea nut (or ground nut) which is exceedingly rich in
oily or fatty matter, combined or not combined with any other suitable seed or seeds
(cooked or uncooked) being rich in oily or fatty matter, such as the almond (or the
expressed fat or oil of such seeds only, or the outer covering or pericarp of such
seeds as instance the olive), or possessing other properties which if combined with
cereal or leguminous seed products will raise their nutrient or medicinal value, or
tend to preserve them. Such process or processes is similar to those described in
the Specification of my prior Patent numbered 10689, dated May 31st 1893, for an
improved preparation of malted pulse food.
I take any suitable seed as instance the lentil, and after decortication and with
or without soaking, boiling, steaming, washing, baking or otherwise cooking it
I reduce it to powder or flour, and with this powder or flour I incorporate the oil,
oily paste, oily powder, or flour of any other suitable seed or seeds (cooked or
uncooked as before specified), having particularly in view the protection from
atmospheric or other influences by such oily or fatty additions of any matter
contained in or added to the said food, such as dextrin, malt, maltose, peptonising
agents, flavourings or other ingredients.
In dealing with existing preparations of leguminous food, or of cereal food in
which diastase, peptonising or other agents may or may not have been in any
manner incorporated or applied, I find that the flavour of such foods may be
improved, their nutrient value enhanced, and their preservation ensured, by treating
them with oily or fatty vegetable-matter additions, in a manner similar to that
which in the before mentioned Patent Specification I have described as applicable
only to products from leguminous seeds in combination with malt or products from
malt. When I desire to manufacture a food of rich quality suited to be advan-
tageously consumed as a beverage, I employ preferably the soy bean, or pea nut,
or almond, or Brazil nut (reserving the right of expressing by mechanical or other
suitable means any portion of the oily or fatty matter contained in such seeds),
separately or combined and cooked or uncooked as before specified but preferably
roasted or baked, and to the oily paste or powder of such preparations I may find
it advisable to add starchy, sweetening, flavouring, peptonising or other matters,
but such additions other than oily or fatty seed-matter additions form no part of
his invention.
The addition of malt or diastasic products from malt, in any suitable form and
by any suitable process, to oily or fatty seed or seeds (the cocoa and coffee beans
lone excepted) other than leguminous seeds, constitutes an important part of this
nvention.
....
จ
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.

page_text: Improvements in Cereal, Leguminous, or other Vegetable Foods.
1, MARY WATSON, of 18 Auriol Road, West Kensington, in the County of
Middlesex, Married Woman, 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 relates to a process or processes of manufacturing food.
According to my invention I add vegetable oil or fat or oily or fatty vegetable-
matter in the manufacture of foods (for adults or infants) from cereal leguminous
or other seeds, either separately or combined, cooked or uncooked, and combined
with malt, pepsin, or the allied products of either, or other perishable ingredients.
I find that existing preparations of such foods, and particularly those to which
the action of diastasic or pancreatic agents have been applied, are deficient in
vegetable fat and are subject to deterioration, and that the flavour of such foods
may be improved, their nutrient value be enhanced, and any malt, diastasic agent
or product, pepsin, peptonising agent or product, or other perishable material
contained in such foods may be protected from deterioration, by incorporating with
them vegetable oil or fat or oily or fatty vegetable-matter, in a manner similar to
that which is described in the Specification of my prior Patent numbered 10689,
dated 31st May 1893, for "An improved preparation of malted pulse food," and
which method is therein claimed as applicable only to products from leguminous
seeds, in combination with malt or products from malt.
I take the seed of any cereal leguminous or other plant commonly used for
human food purposes, or the seed of any such plants combined, and separately, or
together, I prepare them by any of the well known methods of manufacturing
malted peptonised or other cooked or uncooked vegetable food preparations, in the
form of powder or flour, and at any suitable stage of the manufacture of such foods
I incorporate with them, in any suitable manner, the oil or fat or oily or fatty
vegetable-matter cooked or uncooked, of any suitable vegetable seed or seeds being
rich in oil or fat (and in some cases I find it preferable and expedient before doing
so to express or remove by mechanical or other means a portion of the oil or fut
contained in such seed or seeds), and preferably 1 employ such seeds as the pea-nut
(or ground-nut) or the olive or the cotton seed or any other seed or seeds possessing
any properties which, if combined with cereal leguminous or other seed food
products will, in raising their nutrient or medicinal value, tend to preserve the more
perishable ingredients contained in them from atmospheric or other deteriorating
influences.
As an example in carrying my invention into practice, to each 80 parts by
weight of such cereal or leguminous foods, I add 20 parts by weight of roasted or
baked pea-nuts, stripped from their shell and dermis (I find baking for 30 minutes
at a temperature of 300° F. rising gradually to a temperature of 330° F. is a
suitable cooking process with this seed) and reduced to a perfectly smooth paste,
which addition when incorporated with the food retains the food in the form of a
powder or flour, and raises the percentage of fat in the food by some ten per centum,
and increases the ratio of albuminoids in it if it is a cereal food. I preferably
make this addition in the final stage of the manufacture of such fatted foods, for the
special preservative purposes before stated; but I do not confine myself to any
such particular quantities or temperatures as are detailed in this Specification, the
methods of manufacture of such fatted foods, and the purposes for which they are
applicable being capable of many variations,

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 :-
The addition of cooked or uncooked vegetable oil or fat or oily or fatty
vegetable-matter, and incorporation of the same, with cooked or uncooked cereal
leguminous or other vegetable foods, prepared in the form of a powder or flour,
for the purpose of enhancing the nutrient value of such foods and at the same time
protecting from deterioration any malt or malt products, pepsin or peptonised
products or other perishable matter contained in such foods, in the manner
hereinbefore described.
Dad thin 10th dow of Tul. 1904
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.