An Improved Extract for Use as a Ferment and as a Food Preparation.
Year: 1888

page_text: An Improved Extract for Use as a Ferment and as a Food
Preparation.
I, MORRIS PAUL HATSCHEK of St. Georges Road in the County of Middlesex,
Chemical Engineer, do hereby declare the nature of said invention for AN IMPROVED
USE AS A FERMENT, AND AS A FOOD PREPARATION
EXTRACT FOR
follows:-
$1
27
to be as
My invention has reference to the production of a dietetic nutritious food-mainly
peptone extract which I term Malto-Peptine." It is prepared from malt combs
either alone or mixed with the bran of grain such as wheat, rye, barley, etcetera, or
other vegetable albumen. This raw material is steeped in about ten times its weight of
water having a temperature of about one hundred and twenty five degrees Fahrenheit,
to which has been added from one quarter to one half per cent of hydrochloric,
sulphuric, phosphoric, or other mineral acid, together with one tenth to one twentieth
per cent of sulphurous or salicylic acid or other suitable antiseptic, this latter being
for the purpose of destroying such microbes as may be present in the raw material or
in the liquor and thus prevent spontaneous fermentation. I have in practice found
sulphurous acid to be the most suitable, as it effects disinfection and then evaporates
without leaving any but very slight traces behind it in the product. The liquor may
also have a higher or lower temperature than that stated, and the proportion of acids may
be increased or diminished, although I have in practice found the proportions
mentioned, the most suitable.
When the said materials has been steeped in the acidulated water, say, from ten to
sixteen hours, the resulting extract—mainly peptone, with asparagine, amides, sugar
and salt is drawn off and may be filtered through any suitable material.
The extract so prepared may be used direct as yeast for fermenting purposes, or
concentrated by boiling and evaporating in open pans, hot water baths, vacuum pans
or other heating and evaporating apparatus to a concentration having about the
consistency of syrup, or it may be made into dry tablets.

page_text: For most purposes, the greater portion or the whole of the acidity is neutralised by
chalk, soda or other alkali in a proportion to the acids previously added.
This peptone extract (Malto-Peptine) may be added to fermenting liquids as an
efficacious yeast; it being predigested and made diffusible and assimilable renders
it useful as an article of food to be added in a quantity of from one half to two
per cent of the dry substance, to tea, cocoa, chocolate, soup, beer, wine, etcetera, or it
may be introduced into soup tablets, biscuits, bread and food for animals, by mixing
up with the ingredients of which these substances are composed; it may be mixed
or worked up with the sugar (saccharine, dextrose, maltose, etcetera) to be used in
brewing beer or for sweetening half finished beer after first fermentation and for
other fermenting and nourishing purposes.
it
The Malto-Peptine, facilitating and assisting digestion as it does, is useful and
wholesome, especially for weak persons suffering from indigestion and similar
complaints or their consequences, as an addition to their ordinary food.
Dated this 5th day of March 1888
JULIUS HALL,
80-81, Strand, London, W.C.,
Agent for the Applicant.

page_text: An Improved Extract for Use as a Ferment and as a Food
Preparation.
I, MORRIS PAUL HATSCHEK of St. George's Road in the County of Middlesex,
Chemical Engineer, do hereby declare the nature of said Invention for "AN IMPROVED
EXTRACT FOR USE AS
follows:-
A FERMENT, AND
<:
AS A
FOOD
PREPARATION
33
to be as
My invention has reference to the production of a dietetic nutritious food mainly
peptone-extract which I term Malto Peptine." It is prepared from Malt Combs
either alone or mixed with the bran of grain, such as wheat, rye, barley etcetera or other
material containing vegetable albumen. This raw material is steeped in about ten
times its weight of water, having a temperature of about one hundred and twenty five
degrees Fahrenheit, to which has been added from one quarter to one half per cent of
hydrochloric, Sulphuric, phosphoric or other mineral acid, together with one tenth to
one twentieth per cent of sulphurous, or an equivalent proportion of salicylic acid or
other suitable antiseptic, this latter being for the purpose of destroying such microbes
as may be present in the raw material, or in the liquor, and thus prevent spontaneous
fermentation.
I have in practice found Sulphurous acid to be most suitable as it effects disinfection,
and then evaporates without leaving any but slight traces behind it in the product. The
liquor may also have a higher or lower temperature than that stated and the proportion
of acids may be increased or diminished, although I have in practice found the
proportions mentioned the most suitable. When the said material has been steeped in
the acidulated water, say from ten to sixteen hours, the resulting extract-mainly―
peptone with asparagine, amides, sugar and salt is drawn off and may be filtered
through any suitable material.
The extract to be produced may be used direct as a yeast-food, for fermenting
purposes, or concentrated by boiling and evaporating in open pans, hot water baths,
vacuum pans, or other heating and evaporating apparatus, to a concentration having
about the consistency of syrup or it may be made into dry tablets.
For most purposes the greater portion, or the whole of the acidity is neutralised by
chalk, soda, or other alkali in a proportion to the acids previously added.
The peptine extract (Malto Peptine) may be added to fermenting (or to be fermented)
liquids as an efficacious yeast-food.
Its being predigested and made diffusible and assimilable, renders it useful as an
article of food, to be added in a quantity of from, one half to two per cent of the dry
substance of the extract, as for instance, to Tea, Cocoa, Chocolate, soup, beer, wine
etcetera, or it may be introduced into soup tablets, biscuits, bread, and food for
animals by mixing it up with the ingredients of which these substances are composed,
it may be mixed or worked up with the sugar (Saccharine dextrose, Maltose etcetera,)
to be used in brewing beer or for strengthening beer, (making it taste fuller) after
first fermentation and for other fermenting and nourishing purposes.

page_text: The Malto Peptine, being an already digested food, is useful and wholesome
especially for weak persons, or others suffering from indigestion and similar complaints,
or their consequences, as an addition to their ordinary food.
Having now described and ascertained the nature of my said Invention and the
manner in which the same is or may be performed, what I claim as new and desire to
be secured to me by the hereinbefore in part recited Letters Patent is
An improved extract for use as a ferment and as a food preparation "herein before
described