Improvements in and relating to the Preservation of Food.
Year: 1894

page_text: Date of Application, 5th July, 1894-Accepted, 11th Aug., 1894
COMPLETE SPECIFICATION.
Improvements in and relating to the Preservation of Food.
I, HEINRICH LORENZ CARL PAULSEN, of 63 Hafenstrasse, Hamburg, in the
German Empire, Merchant, 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 the preservation of articles of food such as meat, fish,
fowl, game, caviare, etc., in their natural and fresh condition, for purposes of
storage or transport, so that they shall lose none of their original taste, flavour or
appearance such object being accomplished without the employment of ice, the
action of which has in many cases proved injurious.
The purpose of the invention is fulfilled by pouring over the substances to be
preserved a special preserving mass, or by placing them in receptacles formed of
such mass.
The preserving mass itself is obtained by subjecting plants of such
classes as gelidium, glocopeltis or chondrus to an extracting process by the aid of
boiling water, the decoction being further boiled with glycerine, preferably with
the addition of agents inimical to putrefaction.
The preserving mass thus prepared enables the substances to be preserved, to be
hermetically protected from contact with the air. The admixture of glycerine,
moreover, prevents any of the liquid parts of the mass from becoming incorporated
in the food, so that the natural taste, flavour, and colour of the food are retained
entire and unaltered.
The process is carried out in practice in the following manner :-
The following plants are preferably employed in preparing the preserving mass.
Gelidium amansii
Gelidium corneum
Gelidium carticagineum
Glocopeltis filicina, and
Chondrus crispus.
These plants are steeped in water for 24 hours and heated to 200° centigrade
for a period of from 5 to 6 hours. The plants after this treatment, are pressed
through suitable straining devices, when it yields an adhesive juice in a pure
condition, which juice when it cools down, assumes the appearance and consistency
of perfectly transparent jelly.
This jelly is then placed in a paraffin bath heated to 200° centigrade, and to
every 1000 parts by weight of the jelly, there are added
2000 parts by weight of water.
250
"
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glycerine and
30

page_text: material, and the joints closed by melting or welding the edges together. The
latter method will be found particularly convenient in the preservation of caviare.
When the food encased in the preserving material is to be used for consumption
it is simply cut out of the preserving case or sheath, it being unnecessary to be very
careful in removing every particle of the preserving mass since it is devoid of any
unpleasant taste. When however it is desirable that there should be no possibility
of any of the preserving mass adhering to the food, the latter may, before it is
encased, be enveloped in thin canvas or gauze.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
The herein before described process of and means for the preservation of articles
of food, which consists in surrounding or enveloping the articles to be preserved in
a compound of an aqueous extract of certain plants such as gelidium, glocopeltis
and chondrus, glycerine and an antiseptic, substantially as set forth.
Dad thin 4th do- of Tulu A D 1001'
WILLIAM E. HEYS,
Agent for the Applicant.
WILLIAM E. HEYS,
Agent for the Applicant.