Improvements in Processes for Preparing Cereal Cakes.
Year: 1899

page_text: Date of Application, 3rd Oct., 1899—Accepted, 4th Nov., 1899
COMPLETE SPECIFICATION.
Improvements in Processes for Preparing Cereal Cakes.
I, JOHN HARVEY KELLOGG, of Battle Creek, in the County of Calhoun and
State of Michigan, United States of America, Physician, 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 an improved process of preparing cereal cake or
biscuit manufactured from an improved alimentary product more particularly
described in Letters Patent granted to me April 14th 1896, and numbered 7894 and
the present invention also relates to a new process for making such product in
the form of a cake or biscuit. The object of this invention is to produce a
new article of food in convenient and compact form and to this end the invention
consists in the new process hereinafter described and claimed.
In my former patent, before referred to, I have described an improved alimentary
product and the process for producing existing in the form of large attenuated,
baked, crisp and slightly brown flakes of practical uniform thickness, prepared
from various grains. In the production and consumption of this product I have
found that it is desirable, and sometimes essential, to prepare the product in
the form of cakes or biscuits instead of loose flakes for the more economical and
convenient handling of the product and for the better preservation of the nutritious
and health-giving elements of such product.
In carrying out my invention I employ the means and methods hereinafter
described and shown in the accompanying drawings, the several figures of which
will be specifically referred to.
Figures 1 and 2 are perspectives of the two parts of the mold which are
shown separated.
Figure 3 is a perspective of the iron cover or lid.
Figure 4 is a similar view of the pan upon which the cakes are arranged.
In my prior patent the last two steps consist in subjecting the previously.
prepared cereal flakes to a steaming process by which they are thoroughly cooked,
the last step being the baking or roasting of the flakes in an oven until they are
dry, crisp and slightly brown. In my present invention the last two steps of
this before-referred-to process are omitted and the flakes are taken immediately
after the rolling process and while still moist, and subjected to the first step
of this new process which consists in placing the cereal flakes in a bottomless
crate, shown in Fig. 2, which crate rests upon a large shallow pan, Fig. 4, such
pan serving temporarily as a bottom for the crate. Each compartment of this
bottomless crate is filled with the moist cereal flakes and the excess is scraped off
the top of the crate.
The next step of the process consists in placing the crate containing the moist
flakes in a press and subjecting the flakes in each compartment of the crate to
pressure from a presser or plunger, Fig. 1, such pressure consisting of blocks
adapted to fit the several compartments of the crate so that any desired degree
of compression can be applied to the moist flakes.
After the flakes have been pressed sufficiently, the crate is removed from the

page_text: press and by slightly jarring the frame of the crate, it is lifted free from the pan
leaving the perfectly formed cakes arranged in regular rows in the shallow pan.
Before proceeding with the third step of the process which consists in setting the
cakes, four small blocks of wood are set in the pan, one in each corner.. These
blocks of wood are of about the same vertical thickness as are the cakes and they
are adapted to support, without injury to the cakes, a heavy iron cover or lid,
Fig. 3. For the third step of the process the pan is placed in an oven with the
cover in place and permitted to remain for five or ten minutes according to the
degree of heat required to set the cakes.
The fourth step of the process consists in removing the cover and baking the
cakes in the oven until they are properly cooked, the finishing process consisting
of passing the cakes, while still in the pan, underneath a gas toaster, the operation
being about the same as that of broiling meat with the exception that the cakes
do not remain for any length of time under the flame, being kept constantly in
motion. The latter two steps of the process serve to produce a well cooked and
slightly browned nutritious cake or biscuit and in a large measure serve to convert
the starch into dextrine.
The result of the process is a product consisting of separate flakes loosely held
together in the form of a cake and baked or dried in this shape. If one of
these cakes is placed in a glass of water it quickly separates into the original
flakes.
It might be possible to avoid the use of a heavy iron cover in setting the cakes
by applying more pressure to the flakes while in the press and it might also be
desirable to prepare the flakes in one large cake and divide into biscuits at any
of the latter stages of the process.
Of course it is understood that the presser or plunger blocks are secured to a
piston, and operated by a lever and that the press can be so arranged as to
receive as many crates at one time as the manufacturer may desire.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what
I claim is:-
The process hereinbefore described for the manufacture of an improved alimen-
tary cereal product in the form of a cake or biscuit which consists, first in placing
the moist and previously cooked or steamed cereal flakes in the several compart-
ments of a bottomless crate, said crate temporarily resting upon a shallow pan,
second, subjecting the moist flakes while in the crate to pressure, third, removing
the crate and leaving the formed cakes in the shallow pan and placing said
pan in an oven for a sufficient length of time to permit the cakes to set, fourth,
baking the cakes until thoroughly dry and crisp, and fifth, passing the cakes
underneath a gas toaster and browning the flakes, the last two steps serving to
convert the starch into dextrine, as specified.
Dated this 3rd day of October '99.
BOULT, WADE & KILBURN,
Agents for the Applicant.