An Improved Food Compound and a Method of Manufacturing the same.
Year: 1892

page_text: COMPLETE STEGITIGATION.
Communicated from abroad by SAMUEL CRUMP, of 161, Franklin Street,
New York, United States of America, Manufacturer.]
An Improved Food Compound and a Method of Manufacturing
the same.
1, HENRY HARRIS LAKE, of the firm of Haseltine, Lake & Co., Patent
Agents, 45 Southampton Buildings in the County of Middlesex, 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 consists in a new article of manufacture, that is to say a product
of cocoanut containing all the natural ingredients of the nut, less the fibrous
portions thereof, reduced to a liquid, a paste or a granular or other condensed or
desiccated" form and in condition for commercial purposes; and the said
invention further consists in methods hereinafter described for the production of
the said new article of manufacture.
One of the main objects of the invention is to produce an article embodying the
nutritive and other desirable ingredients of the cocoanut and which shall be
perfectly digestible and in condition for use either in cooking, flavoring or con-
fections or for any of the purposes for which the present shredded or cut cocoa-unt
is employed; and in carrying my invention into effect I absolutely deprive the
finished article of the tough indigestible fibre present in the cocoa-nut and in the
prepared "desiccated" cocoa-mut now an article of sale, and preserve the flavor
and nutritious elements of the nut in their natural condition.
In carrying out my invention I first grind, crush or finely shred the cocoa-nut,
including if desired the brown coating in direct contact therewith, and then add to
the product thus obtained a proportion of tepid or cold water, preferably distilled,
allowing the whole to stand for about one half hour or until the water has caused
the particles of the nut to swell. The exact proportions of the water and coro-
minuted nut is not important, but satisfactory results will be obtained if to one
pound of the nut is added one pint of water.
After the comminuted nut and water have stood the requisite length of time, the
mass is agitated and then strained, for the purpose of causing the water to separate
from the fibre and carry with it the oil and other elements of the nut, less the fibre,
in their natural condition. If the remaining fibre of the nut is not entirely deprived
of its nutritive elements by a single straining, I again add water to it and, after the
same has stood the necessary length of time, subject the mass to a further kneading,
agitating and straining, and if necessary repeat the operation until all of the
extractible matter of the nut capable of separation from the fibre has been carried
away by the water.
The liquor resulting from the preceding operations contains the oil and other
desirable elements of the nut but practically none of the indigestible fibre thereof,
and this liquor, with by preference what is known as the milk of the cocoa-nut
added, is thereafter subjected to evaporation in a vaccuum pan in order that the
surplus aqueous particles may be removed and a pure product of the nut, less the
fibre, secured. The heat under which the liquor will be evaporated will vary, but
it may be stated that the product will be satisfactory where the heat is 55° centigrade
and the vaccuum twenty-eight inches.
During the evaporation in the vaccuum pan I prefer to add sugar to the liquor
in order to preserve the oil and prevent decomposition thereafter. The consistency
of the resultant product will depend partly on the quantity of sugar thus added

page_text: during the evaporation, and hence this product may be given a liquid or semi-
liquescent form or the condition of a thick paste, and as such marketed. If
however it is desired that the product be marketed in a desiccated form, a larger
proportion of sugar will be added to the liquor during the evaporation and there-
after the thick product leaving the condenser will be dried in a drying pan and
while drying, agitated,--the result being that the product will then be in dry
granular form ready for use.
It will be observed that the product obtained by means of the method above
described contains all of the valuable component parts of the cocoa-nut, and that
said parts are preserved in their natural flavor and condensed in a form suitable
for all the uses to which the ordinary cocoa-nut is applied, as well as for uses to
which the ordinary cocoa-nut is not applicable. In addition I produce an article of
manufacture which is wholesome and digestible and distinctly new, and while
possessing all of the essential characteristics of the ripe cocoa-nut lacks the
indigestible tasteless and injurious fibre thereof.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed as communicated to me by
my foreign correspondent I declare that what I claim is.
1. As a new article of manufacture a non-fibrous food compound composed of the
natural ingredients of the cocoa-nut deprived of the fibrous portions of the nut
having added thereto sugar and the milk of the cocoa-nut and in a condensed or
desiccated form, substantially as hereinbefore set forth.
2. As a new article of manufacture, a non-fibrous food compound, having as
component parts the natural ingredients of the cocoa nut deprived of the fibre
thereof with an added proportion of sugar and in a condensed or desiccated form.
3. The method of preparing a product of cocoa-nut herein before described which
consists in crushing, grinding, or dividing the nut, adding thereto sugar and a
proportion of water, straining the mass and subjecting the liquor to evaporation
in vacuo.
Dated this 26th day of July 1892.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.