The Manufacture of a Substitute for Egga.
Year: 1897

page_text: Date of Application, 9th Dec., 1897
Complete Specification Left, 2nd Apr., 1898-Accepted, 20th May, 1898
The Manufacture of a Substitute for Egga.
I, ALEXANDER BERNSTEIN, of 25, India Wharf, Boston, Massachusetts, United
States of America, Engineer, do hereby declare the nature of this invention
to be as follows:-
My invention relates to the manufacture of a substitute for eggs from milk.
In the Specification of my English Patent No. 14336 of 1897 I have described
a process of obtaining the curd of skimmed milk in such a way, that it has the same
softness as the curd of unskimmed milk. This was accomplished by the addition
of farinaceous material to the milk and I shall refer to such curd as farinaceous
curd.
I have already mentioned in the said patent that this curd can advantageously
be used for baking purposes.
When the curd is removed from the milk the whey remains; and in my English
Patent No. 23590/95 I have shown how this whey can be utilised for manufacturing
a beverage but, as a popular beverage must be perfectly clear, the albumen had to
be removed from the whey.
According to this invention this albumen is utilised in combination with the
casein, preferably in the form of farinaceous curd, in order to obtain a valuable
substitute for eggs for baking purposes, and this result is accomplished by co-
agulating the casein and the albumen and subsequently mechanically treating
them in the manner hereinafter described.
In carrying out my invention I add to each litre of skimmed milk 15 grammes
of the finest wheat flour, generally called pastry flour, in order to produce the
farinaceous curd, which latter, after being cut and removed from the vat, is spread
on a cloth so that the remaining whey can easily filter out of it.
The whey remaining in the vat, together with that which has filtered through
the cloth, is now boiled in a steam kettle, whereby the albumen coagulates; as,
however, this coagulated albumen is a very soft substance which is difficult to
remove by filtration, as it would soon clog up the filtering material, I employ the
following method for the removal of the albumen, that is to say:-The boiling
whey is made to flow into a tub, which is rather high in proportion to its diameter,
in which a bag of linen has been placed in such a manner that the bag forms a
loose inside lining to the tub. After the hot whey has remained in the tub for
about 10 minutes during which the albumen collects in lumps of irregular shape
near the surface of the whey, the linen sack is lifted very slowly, so as to allow the
whey to run through, and when near the surface the lumps of albumen will be
caught. The sack is then suspended over the tub in order to allow the remaining
parts of the whey to drip through. When the albumen in the sack is sufficiently
dry, it is removed and is now mixed with the cascin curd, mentioned before.
According to another method both the albumen and casein may be removed from
the milk simultaneously. In order to do this the milk is first boiled to coagulate
the albumen, although the coagulation is not visible to the eye on account of the
opaque appearance of the milk, and no lumps of albumen are formed as in the
case of boiled whey.

page_text: It is well known that milk after being boiled cannot be acted upon by rennet,
but its susceptibility may be restored by making the boiled milk slightly acid,
for instance by the boiled milk and then adding first cooling lactic acid germs,
the milk being kept at a temperature favorable to the growth of these germs.
Or the boiled milk after cooling is charged with carbonic acid gas in an ordinary
carbonator such as is used for manufacturing mineral water, but the curd does
not separato as well from the whey as when lactic acid is used.
Assuming then that lactic acid germs are used, I add flour to the skimmed milk
and treat with rennet whereby curd is produced, which contains both the casein
and the albumen in very even mixture and which is of exceedingly soft cousistency.
I find it is not essential that the acidulation should be done after boiling as it
may be done before; and in this case butter milk which is sour, may be mixed
with the skimmed milk in the proportions in which they are obtained in tha
manufacture of butter, that is about! part of butter milk to 5 parts of skimmed
milk.
Acid may be used for coagulation instead of rennet, but in this case the curd is
not of such homogeneous and even texture.
1
Whichever method is used in producing the albumen casein curd, it must, after
removal of the whey, be subjected to a further mechanical treatment to become
suitable for the purpose of my invention.
This mechanical treatment has for its object to bring the curd into the con-
sistency of a thick paste and of the smoothness of butter.
Of the various mechanical contrivances, which I have tried for this purpose, I
find the roller mill used extensively in the manufacture of chocolate, to answer
well. Such mill consists of heavy granite rollers which are carried around in a
circle on a granite plate.
In this operation of rolling and mixing I add about 60 grammes of common
salt to every kilo. of curd for the purpose of preserving it.
The albumen casein curd in the form of paste is now ready for use in baking;
and it is used in the following manner:-
To three parts of flour one part of curd is taken. This curd is first stirred with
a small quantity of milk and by reason of the exceedingly fine division of its parts,
the improved curd divides so finely in the milk that it forms a perfect emulsion
which may further be worked with an eggbeater. This emulsion which can be
mado to contain 50% of protein matters is added to the dough in the same way
as eggs and has proved to make very nourishing and rich tasting baking products.
The same amount of nourishment cannot be imparted to the dough by the
addition of milk alone, as only a small amount of milk can be worked into the
flour in order to retain the required consistency of the dough.
The albumen of the improved curd corresponds to the albumen of eggs and the
casein approaches in quality to the yolk, while the pasty condition of the curd
allows the formation of an emulsion, sufficiently resembling the egg emulsion for
baking purposes.
ני.
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The Manufacture of a Substitute for Egge.
I, ALEXANDER BERNSTEIN, of 25, India Wharf, Boston, Massachusetts, United
States of America, Engineer, do hereby declare the nature of this invention 5

page_text: and in what manner the same is to be performed to be particularly described and
ascertained in and by the following statement :
My invention relates to the manufacture of a substitute for eggs from milk.
In the Specification of my English Patent No. 14336 of 1897 I have described
a process of obtaining the ourd of skimmed milk in such a way, that it has the same
softness as the curd of unskimmed milk. This was accomplished by the addition
of farinaceous material to the milk and I shall refer to such curd as farinaceous
ourd.
I have already mentioned in the said patent that this curd can advantageously
be used for baking purposes.
When the curd is removed from the milk the whey remains; and in my English
Patent No. 23590/95 I have shewn how this whey can be utilised for manufacturing
a beverage but, as a popular beverage must be perfectly clear, the albumen had to
be removed from the whey.
According to this invention this albumen is utilised in combination with the
casein, preferably in the form of farinaceous curd, in order to obtain a valuable
Bubstitute for eggs for baking purposes, and this result is accomplished by co-
agulating the casein and the albumen and subsequently mechanically treating
them in the manner hereinafter described.
In carrying out my invention I add to each litre of skimmed milk 15 grammes
of the finest wheat flour, generally called pastry flour, in order to produce the
farinaceous curd, which latter, after being cut and removed from the vat, is spread
on a cloth so that the remaining whey can easily filter out of it.
The whey remaining in the vat, together with that which has filtered through
the cloth, is now boiled in a steam kettle, whereby the albumen coagulates; as,
however, this coagulated albumen is a very soft substance which is difficult to
remove by filtration, as it would soon clog up the filtering material, 1 employ the
following method for the removal of the albumen, that is to say:-The boiling
hey is made to flow into a tub, which is rather high in proportion to its diameter,
in which a bag of linen has been placed in such a manner that the bag forms a
loose inside lining to the tub. After the hot whey has remained in the tub for
about 10 minutes, the albumen will have collected in lumps of irregular shape
near the surface. As soon as the albumen has become coagulated the linen bag
is lifted slowly, so as to allow the liquid, which is whey minus the albumen, to
run through. The bag is then suspended over the tub until the liquid has entirely
drained therefrom. When the albumen in the bag is sufficiently dry, it is removed
and is now mixed with the casein curd, mentioned before.
According to another method both the albumen and casein may be removed from
the milk simultaneously. In order to do this the milk is first boiled to coagulate
the albumen, although the coagulation is not visible to the eye on account of the
opaque appearance of the milk, and no lumps of albumen are formed as in the
case of boiled whey.
It is well known that milk after being boiled cannot be acted upon by rennet,
but its susceptibility may be restored by making the boiled milk slightly acid,
for instance by first cooling the boiled milk and then adding lactic acid germs,
the milk being kept at a temperature favorable to the growth of these germs.
Or the boiled milk after cooling is charged with carbonic acid gas in an ordinary
carbonator such as is used for manufacturing mineral water, but the curd does
not separate as well from the whey as when lactic acid is used.
Assuming then that lactic acid germs are used, I add flour to the skimmed milk
and treat with rennet whereby curd is produced, which contains both the casein
and the albumen in very even mixture and which is of exceedingly soft consistency.
I find it is not essential that the acidulation should be done after boiling as it
may be done before; and in this case butter milk which is sour, may be mixed
with the skimmed milk in the proportions in which they are obtained in the
manufacture of butter, that is about 1 part of butter milk to 5 parts of skimmed
milk.

page_text: Acid may be used for coagulation instead of rennet, but in this case the curd is
not of such homogeneous and even texture.
Whichever method is used in producing the albumen cascin curd, it must, after
removal of the whey be subjected to a further mechanical treatment to become
suitable for the purpose of my invention.
This mechanical treatment has for its object to bring the curd into the con-
sistency of a thick paste and of the smoothness of butter.
I
Of the various mechanical contrivances, which I have tried for this purpose,
find the roller mill used extensively in the manufacture of chocolate, to answer
well. Such mill consists of heavy granite rollers which are carried around in a
circle on a granite plate.
!
In this operation of rolling and mixing I add about 60 grammes of common
salt to every kilo. of curd for the purpose of preserving it.
The albumen cascin curd in the form of paste is now ready for use in baking;
and it is used in the following manner:
To three parts of flour one part of curd is taken. This curd is first stirred with
a small quantity of milk and by reason of the exceedingly fine division of its parts,
the improved curd divides so finely in the inilk that it forms a perfect emulsion
which may further be worked with an eggbeater. This emulsion which can be
made to contain 50% of protein. matters is added to the dough in the same way
as eggs and has proved to make very nourishing and rich tasting baking products.
The same amount of nourishment cannot be imparted to the dough by the
addition of milk alone, as only a small amount of milk can be worked into the
flour in order to retain the required consistency of the dough.
The albumen of the improved curd corresponds to the albumen of eggs and the
casein approaches in quality to the yolk, while the pasty condition of the curd
allows the formation of an emulsion, sufficiently resembling the egg emulsion for
baking purposes.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is:-
-
1. The process of obtaining a substitute for eggs from milk, consisting in co-
agulating both the casein and the albumen of the milk, removing the liquid and
then reducing the mixed curd, by mechanical means, to the consistency of paste,
substantially as described.
1
2. As an article of manufacture a substitute for eggs, consisting of coagulated
milk-albumen and casein intermingled and in a finely divided condition, aub-
stantially as described.
Dated the JJBt any Of Maren ToVO.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.