A New or Improved Method or Process for Treating the Germ of Wheat for Food Purposes.
Year: 1899

page_text: Date of Application, 18th Mar., 1899
Complete Specification Left, 17th Jan., 1900-Accepted, 17th Feb.,
1900
PROVISIONAL SPECIFICATION.
A New or Improved Method or Process for Treating the Germ of
Wheat for Food Purposes.
I, RICHARD SMITH, 6, Marlborough Hill, London, N.W., Gentleman, do hereby
declare the nature of this invention to be as follows:
My invention relates to a new or improved method or process for treating the
germ of wheat for food purposes.
Heretofore it has been proposed to effect the preservation of the germ of wheat
by the combined action of salt and super-heated steam in apparatus suitable for
that purpose. It is found however, as the result of experiment that such process
does not conserve all of the desirable flavour of the wheat germ, or at all events
as much of it as is now possible by my present invention.
In order therefore to retain practically the whole of the desirable flavour present
in the wheat germ and at the same time obtain a suffcient preservative action I
add a suitable percentage of sugar varying from about 5 to 15 per cent., according
to taste and to the quality of the germ, and in order to further ensure this pre-
servative action and to prevent any tendency to fermentation I also add a suitable
percentage of saccharine; or, when desirable saccharine alone in the required pro-
portion may be incorporated with the germ and I then submit the resultant
mixture of the germ and sugar; or germ, sugar and saccharine; or of germ and
saccharine, as the case may be, to the action of heat and or heated air in a suitable
apparatus for the necessary time varying according to the quality and degree of
heat to obtain the above mentioned effect.
A. similar result to the foregoing is obtainable by treating the combined mixture
of germ and sugar; or germ, sugar and saccharine; or germ and saccharine, as
the case may be, with super-heated steam instead of heat and or heated air, but
I prefer the treatment with heat and or heated air.
A New or Improved Method or Process for Treating the Germ of
Wheat for Food Purposes.
I, RICHARD SMITH, 6, Marlborough Hill, London, N.W., Gentleman, do hereby
declare the nature of this invention and in what manner the same is to be per-
formed to be particularly described and ascertained in and by the following
statement:-
My invention relates to a new or improved method or process for treating the
germ of wheat for food purposes.
Heretofore it has been proposed Patent No. 12,736/86 to effect the preservation
of the germ of wheat by the combined action of salt and super heated steam in
apparatus suitable for that purpose. It is found, however, as the result of experi-
ment that such process does not develop and conserve all of the desirable flavour

page_text: of the wheat germ, or at all events as much of it as is now possible by my present
invention, and under certain conditions the germ so prepared has been found
liable to deterioration. In order therefore to produce and retain practically the
whole of the desirable flavour capable of development in the wheat germ and at
the same time' to obtain an improved preservative action I add to the germ a
suitable percentage of sugar varying from 5 to 15 per cent. according to taste and to
the condition of the germ (preferably in ordinary cášek 7 per cent.), and in order
to further ensure this preservative action and to arrest, deterioration I may also
add a suitable percentage of saccharin in substitution for part of the sugar (pre-
ferably one-half); or, when desirable, saccharin alone in proportion equivalent
to the sugar may be incorporated with the germ, and I then submit the resultant
mixture of the germ and sugar; or germ, sugar and saccharin; or of gerin and
saccharin, as the case may be, to the action of external heat and
suitable apparatus.
or
heated air in
The time required for the purpose will vary with the degree of temperature and
the bulk treated, the best temperature is 350 F. and the best test for ascertaining
the completion of the operation is that of colour-the cooked germ should be rich
light brown.
and
or
The combined mixture of germ and sugar; or germ, sugar and saccharin; or
germ and saccharin, as the case may be, may be treated with super heated steam
instead of external heat heated air, but the product so prepared although
possessing the preservative advantages of my invention is inferior in flavour and
I do not recommend the process.
66
In using sugar as a preservative I preferably take ordinary loaf sugar and
reduce it to a fine powder and thoroughly mix in the proportions mentioned by
well understood mechanical means. In using saccharin in combination with sugar
I prefer to first mix the saccharin with the sugar by first mixing thoroughly the
saccharin with a small part of the sugar say one-tenth of the whole of the sugar
and subsequently incorporating the mixture so made with the rest of the sugar.
Refined saccharin "is equal for the purpose of my invention to about 550 times
its weight of sugar; and, in substituting it for sugar, or using it alone without
sugar, I have careful regard to that proportion. The use of saccharin alone is
not desirable because of the great difficulty of mixing so small a bulk as the
saccharin presents with the large bulk of the germ,, but this may be effected by
moistening the germ with a solution of saccharin and drying the damped germ
carefully before cooking it, or by grinding the saccharin with a small proportion
of already cooked-gerin and by thoroughly mixing the mixture so obtained with
the bulk of the germ required to be treated.
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:-
-
First. The herein described process for treating germ with sugar and
and cooking the result by means of external heat
and
or
or
saccharin
heated air or super heated
steam substantially as and for the purposes set forth.
Second. Germ prepared in the manner hereinbefore described.
noted this 17th day
of vanuary 1900.
'
RENT
ΣΤΑΝΤΑ
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*** TOY 12 Fanuary 1900.
RENT KING (A. Inst. mech,)
Registered Patent Agent, 165, Queen Victoria Street, London, E.C.,
Agent for Applicant.