Process for Preserving Alimentary Substances.
Year: 1897

page_text: PROVISIONAL SPECIFICATION.
A Process for Preserving Alimentary Substances.
I, JOHN IMRAY, of No. 28 Southampton Buildings, in the County of London,
Consulting Engineer and Chartered Patent Agent, do hereby declare the nature of
this invention to be as follows:
-
The processes hitherto adopted for preserving alimentary substances are objection-
able because they require either too high temperatures or too many repetitions of
treatment at moderate temperatures, and in the latter case give uncertain results.
This invention, which has for its object to overcome these difficulties, is based on
the following observations:-
The organisms which damage and destroy preserved substances are, in the case
of fruits, mould, and in the case of meat, are the bacteria which start butyric
fermentation. As mould requires air the cases containing preserved fruit should
have air excluded the fruits themselves have sufficient acid to render inactive the
lactic and butyric ferments which are developed in meat owing to the absence
of sufficient acid. Thus by providing an acid medium for meat and exclusion of
air from fruits, conditions are realised unfavourable to the development of putrify-
ing ferments, these conditions being applied, according to this invention in such
a manner as to retain the consistence and flavour of the articles treated.
The acids employed are fruit acids, citric, tartaric, and malic, which are applied
either pure or in the form of unfermented juices such as lemon juice, or as
fermented juices such as wine
The exclusion of air is effected by filling the vessels containing the fruits to be
preserved with water that may be saturated with carbonic acid, and filling those
containing meat with juices giving the required acidity. When delicacy of
flavour or aroma is to be maintained for certain fruits or, for truffles, or mush-
rooms, the vessels containing them should be charged with carbonic acid which
has antiseptic properties adding to the preserving effects of heat and acid medium.
For preserving fresh meat, by way of example, it is first slightly roasted and
seasoned with from 1 to 3 parts per thousand of the acids above mentioned.. It
is then put in cases which are filled with carbonic acid and hermetically sealed,.
and then heated 5 or 6 times to a temperature of 45° to 55° C.
For preserving fruits, they may be put in cases raw, but some of them require a
little cooking, which may be done by heating them to 60° C. before or after
putting them in cases, which are filled either with water, or with sweetened,
acidulated, or aërated water or with carbonic acid. After the cases are hermeti-
cally sealed they are heated 3 times to 50° C. or 5 or 6 times to 45° C.
Whether the germs are destroyed or not by the process described, they are at
least prevented from acting prejudicially.
Doted this: 18th day of February 1897.
.

page_text: A FOCUS for reserving Aumentary substances.
I, JOHN IMRAY, of Birkbeck Bank Chambers, Southampton Buildings, in the
-County of London, Consulting Engineer and Chartered Patent Agent, do hereby
declare the nature of this invention (as communicated to me from abroad by La
Société Anonyme des Matières Colorantes et Produits Chimiques de St Denis and
Daniel Auguste Rosenstiehl, both of 105 Rue Lafayette, Paris, France,) and in
what manner the same is to be performed to be particularly described and
ascertained in and by the following statement:-
The processes hitherto adopted for preserving alimentary substances are objection-
able because they require either too high temperatures or too many repetitions of
treatment at moderate temperatures, and in the latter case give uncertain results.
This invention, which has for its object to overcome these difficulties, is based on
the following observations:-
The organisms which damage and destroy preserved substances are in the case
of fruits, mould, and in the case of meat, are the bacteria which start butyric
fermentation. As mould requires air for its production and growth the cases
containing preserved fruit should have air excluded, the fruits themselves have
sufficient acid to render inactive the lactic and butyric ferments which are
developed in meat owing to the absence of sufficient acid. Thus by providing an
acid medium for meat and exclusion of air from fruits, conditions are realised
unfavourable to the development of putrifying ferments these conditions being
applied, according to this invention, in such a manner as to retain the consistence
and flavour of the articles treated.
The acids employed are fruit acids, citric, tartaric and malic, which are applied
ither pure or in the form of unfermented juices such as lemon juice, or as
fermented juices, such as wine.
The exclusion of air is effected by filling the vessels, containing the fruits to be
preserved, with water that may be saturated with carbonic acid, and filling those
containing meat with juices giving the required acidity.
When delicacy of flavour or aroma is to be maintained for certain fruits or for
truffles or mushrooms, the vessels containing them should be charged with carbonic a
acid which has antiseptic properties adding to the preserving effects of heat and
acid medium.
For preserving fresh meat, by way of example, it is first slightly roasted and
seasoned with from 1 to 3 parts per thousand of the acids above mentioned. It is
then put in cases which are filled with carbonic acid and hermetically sealed, and 3
then heated 5 or 6 times to a temperature of 45° to 55° C.
For preserving fruits, they may be put in cases raw, but some of them require
a little cooking, which may be done by heating them to 60° C before or after
putting them in cases, which are filled either with water, or with sweetened
acidulated or aërated water or with carbonic acid. After the cases are 4
hermetically sealed, they are heated 3 times to 50° C or 5 to 6 times to 45° C.
Whether the germs are destroyed or not by the process described, they are at
least prevented from acting prejudically.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed, I declare that what I 4
claim is:-
The herein described process for preserving alimentary substances hv keening

page_text: them in acid medium adding fruit acid when necessary withdrawing air and
substituting for it carbonic acid and repeatedly heating from 45° to 55° C.
Dated this 15th dore of Oation 100%
ABEL & IMRAY,
Agents for the Applicant.