Improvements in Gelatinous Food Products.
Year: 1892

page_text: Date of Application, 9th Aug., 1892
Complete Specification Left, 8th Sept., 1892-Accepted, 15th Oct., 1892
PROVISIONAL SPECIFICATION.
Improvements in Gelatinous Food Products.
I, GEORGE BARKER, of 77 Colmore Row, Birmingham, in the County of
Warwick, Consulting Engineer, do hereby declare the nature of my said invention
as communicated to me from abroad by Richard B. Beaumont, of Rutherford,
in the County of Bergen, and State of New Jersey U.S.A. Inventor to be as
follows:-
The object of my invention is to provide a gelatinous food product or mass in
which a portion or all of the flavoring material required for the mass will be
contained but without admixture with the gelatinous mass & which will require no
other preparation for the table than the addition of water milk or other fluids.
My invention consists in the combination with a gelatinous food product, mass or
jelly, made in the form of a receptacle or containing vessel of a suitable flavoring
material contained in a cavity of the jelly but not combined or mixed with the
jelly the finished produce forming a commercial article which may be stored or
transported the elements of which when diluted or cooled form a homogeneous
edible food suitably flavored & ready for the table.
In carrying out my invention I prepare a suitable gelatinous food compound and
cast it so as to form a cavity or vessel of any desired shape or size & in the
gelatinous vessel thus made I place the flavoring material such as wine, fruit
extracts, liquors, confections, fruit, or essence of fruit, or any extract or mixture
and close and seal the cavity. Any flavoring materials may be employed. As an
example a food mass chiefly consisting of jelly is cast in a cubical form with a
cavity in the centre thereof the said cavity being partly or wholly filled with a
flavoring material and closed by a cover of the same composition as the mass the
said cover being hermétically sealed upon and attached to the mass by a melted
portion of the same composition placed in the joint between the mass & cover.
Instead of placing the flavoring material directly in the cavity in the mass I
may place it in a separate gelatinous capsule made in the ordinary manner or I
compose the capsule of the same material as the food product herein described and
I insert the capsule in the following manner. I partially fill the mould in which
my improved product is cast then place the capsule containing the flavoring
material in the mould then pour in the remainder of the food product that
constitutes the complete cube thus enclosing and hermetically sealing the flavoring
matter or material within the food product.
Any suitable formula may be used for the preparation of the gelatinous food
product the following is a desirable one although I do not confine myself to this
1

page_text: COMPLETE SPECIFICATION.
Improvements in Gelatinous Food Products.
I, GEORGE BARKER, of 77 Colmore Row Birmingham, in the County of
Warwick Consulting Engineer do hereby declare the nature of my said invention as
communicated to me from abroad by Richard B. Beaumont of Rutherford in the
County of Bergen and State of New Jersey, U.S.A. Inventor, and in what
manner the same is to be performed to be particularly described and ascertained
in and by the following statement :—
Figure 1, is a perspective view of a block of gelatine prepared according to my
improvement showing the cavity a & without the top portion B.
Figure 2, is another perspective view shewing the top part B and the block of
gelatine.
Figure 3, is a horizontal section of a modified form, shewing the gelatinous
capsule b.
Similar letters of reference indicate corresponding parts in all the views.
The object of my invention is to provide a gelatinous food product or mass in
which a portion or all of the flavoring material required for the mass will be
contained but without admixture with the gelatinous mass and which will require
no other preparation for the table than the addition of water milk or other fluids.
My invention consists in the combination with a gelatinous food product mass or
jelly made in the form of a receptacle or containing-vessel of a suitable flavoring
material contained in a cavity of the jelly but not combined with the jelly the
finished product forming a commercial article which may be stored or transported
and the elements of which when diluted and cooled form a homogeneous edible food
suitably flavored and ready for the table.
In carrying out my invention I prepare a suitable gelatinous food compound and
cast it so as to form a cavity or vessel of any desired shape or size and in this
gelatinous vessel thus made I place the flavoring material such as wine, fruit-
extracts liquors confections fruit or essence of fruit or any extract or mixture,
and close and seal the cavity any flavoring materials may be employed.
In the present example I have shewn a food mass A chiefly consisting of jelly
cast in a cubical form with a cavity a in the centre thereof the said cavity being
partly or wholly filled with a flavoring material a¹ and enclosed by cover B of the
same composition as the mass A the said cover being hermetically sealed upon and.
attached to the mass by a melted portion of the same composition placed in the
joint between the parts A. B.
In the form shewn in Figure 3 instead of placing the flavoring material a
directly in the cavity in the mass a I have placed it in a separate gelatinous capsule b
made in the ordinary manner or I compose the capsule in the following manner. I
partially fill the mould in which my improved product is cast. Then place the
capsule containing the flavoring material in the mould. Then pour in the
remainder of the food product that constitutes the complete cube thus inclosing
and hermetically sealing the flavoring matter or material within the food product.
Any suitable formula may be used for the preparation of the gelatinous food
product. The following is a desirable one, although I do not confine myself to this
particular combination or compound glucose one pound: sugar five pounds: gelatine
one and one half pounds: citric acid one ounce.
In preparing this compound the gelatine is dissolved in a suitable quantity of
water the glucose and sugar boiled and citric acid added and then mixed so as to
form a solidified mass body or compound.
It is obvious that the gelatinous food product may be melted shaped or cast in
any desired form. Therefore I do not limit or confine myself to any particular
shape; but in general the form shown is preferred on account of facility in
packing.

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 1 declare that what I
claim is :-
As an improved article of manufacture a gelatinous food product and its
flavoring material made substantially as herein shewn and described consisting of a
prepared gelatinous food compound or mass compound or mass carrying its flavoring
materials wholly or in part within a sealed cavity or chamber formed within the
food mass and the whole adapted to be made ready for eating by dissolving and
cooling all as set forth.
Dated this 5th day of September 1809
GEORGE BARKER.