Improvements in or relating to the Preservation of Farinaceous and other Food Products.
Year: 1892

page_text: COMPLETE SPECIFICATION.
Improvements in or relating to the Preservation of Farinaceous and
other Food Products.
A communication from LUDWIG FROMM, of Kötzschenbroda, in the Empire of
Germany, Manufacturer.
I, ALFRED JULIUS BOULT of 323 High Holborn in the County of
Middlesex, M.I. Mech. E., and Chartered Patent Agent, 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 method of preserving flour and farinaceous products,
and consists in the admixture to the substance to be preserved of a powder or
flour" of hazel-nuts. This method of preservation will prove of great value
when used in storing up any kind of flour or kindred substances, and also baked
goods, such as rusks or biscuits used in the army and navy; and it will also apply
in the case of vegetable or leguminous conserves, such as tinned vegetables, soup-
tablets, pease-pudding, and the like. In preparing the hazel-nut flour, the kernels
are first removed from the shells and then (preferably after being roasted) are
ground or reduced to powder; only the white substance of the kernel however is
ground. This powder or flour is added to the goods to be preserved, cereals,
pulse, or the like, in a proportion varying between five and twenty-five per cent., care
being taken that the mixture is as thorough as possible, as it is important that the
fatty element of the powdered hazel-nuts shall pervade or permeate the whole of
the substance. This fat does not become rancid and at the same time acts as a
deterrent against insects or caterpillars. The flour so mixed acquires, moreover,
a property which enables tlre bread or other goods baked with it to keep much
longer than similar goods made of ordinary flour, the fatty or oily element pre-
venting the absorption of moisture to a great extent, and consequently the forma-
tion of mould, mildew, or similar growths. Besides, the great quantities of
albumen and fat contained in the hazel-nut pulp enhance the value of the flour or
other product as such, as nutritious substances, however good in themselves, will
only be fully taken advantage of by the constitution of the body if the albumen
and fat they contain are in the normal proportion to the hydrates of carbon.
Having now particularly described and ascertained the nature of this said inven-
tion as communicated to me by my foreign correspondent, and in what manner the
same is to be performed, I declare that what I claim is :-
1. The preservation of flour and other farinaceous and vegetable products by
the addition of hazel-nut-flour.
2. The melioration or refining of flour and other farinaceous and vegetable
products by the addition of hazel-nut-flour.
3. The use of hazel-nut-flour for preserving and meliorating flour and other
farinaceous and vegetable products.
4. As a meliorated and preserved article of food a mixture of flour and other
farinaceous or vegetable product and hazel-nut-flour.
Dated this 13th day of December 1892.
W. P. THOMPSON & BOULT,
Of London, Liverpool, Manchester, and Nottingham,
Agents for the Applicant.