Improvements in the Manufacture of Alimentary or Nutritive Pastes or Doughs and in Apparatus therefor.
Year: 1899

page_text: COMPLETE SPECIFICATION.
Improvements in the Manufacture of Alimentary or Nutritive Pastes
or Doughs and in Apparatus therefor.
I, ROSE MULTEDO, of 17, Rue de Chateaudun, Paris, in the Republic of France,
Confectioner, 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, reference being had to the accompanying drawings:—
The object of this invention is to supply for food alimentary or nutritive pastes
such as pearls, porridge pastes, vermicellies, pastry slices, macaronies, nouilles
or cakes, etc., containing with a minimum of weight, the maximum quantity
of nutritive principles contained in the gluten.
In order to practice this invention it is first necessary to knead the dough
formed with gluten flour and water, or some other convenient liquid which is
added to the flour in the required quantity. Any other nutritive matter may
be added if desired to the gluten flour, so as to get an intimate mixture. The
dough thus made is rolled or laminated in order to bring it to the condition
necessary for being worked into nutritive pastes.
The above general procedure is that now followed in the manufacture of all
nutritive pastes in general; but, as will be explained hereafter, such a procedure
is practicable, in case of doughs containing large quantities of gluten, only if
it be possible to work under peculiar conditions which heretofore were neither put
into practice nor realized in any manner.
Indeed the rolling of a dough containing a large quantity of gluten, is very
difficult to be accomplished. On account of its plastic character, the gluten dough
coils up when passing between the cylinders, and it sometimes clings to the
cylinders and takes again its former shape as soon as it passes the cylinders. Its
elasticity is such that, the elongation produced by a considerable tensible force
disappears almost completely as soon as the tension is relaxed. In mixtures made
with common wheat flour this same property of gluten always manifests itself,
but in a degree less and less marked, according as the proportion of gluten de-
creases; however, in case of a mixture of wheat flour holding 15% of pure
gluten, the dough remains elastic in such a measure that although rolling is
still possible it is very difficult to be done on account of the aforesaid phenomenon,
whereas with a larger proportion of gluten, rolling is quite impossible.

page_text: This impediment is the principal cause why nutritive pastes containing a
large proportion of gluten have never heretofore been manufactured.
As far
as is known in consequence of the industrial necessities as well as of the obliga-
tions connected with commercial competition the largest proportions of gluten
which now appear in nutritive pastes are as follows:-
WHICH HOW appear in nutritive pastes are as follows:—
1. Ordinary commercial macaroni
8.5% of pure gluten
2. The so-called gluten macaroni
3. The so-called gluten vermicelli
4. The so-called gluten tapioca
5. Commercial gluten flour
14.0
10.1
"
"
13.1
وو
20.0 %
""
All these products are of good manufacture and are justly renowned. When
treated by iodine they manifest a quite blue reaction, which is a proof that they
contain a good quantity of starch or amylum. Besides it is easy to verify this
by a microscope.
The above table sums up exactly the present state of the industry of nutritive.
gluten pastes. Samples may be taken from the products of all good firms and
submitted to a chemical analysis, and there will appear, as the best results, figures
nearly approaching those given above, for the present manufacturing processes
do not permit of obtaining any others.
It should be observed here that the expressions pure gluten means a gluten
free from all mixture, or a product which contains 15% of nitrogen. As the
best commercial gluten flours contain but 8 to 85 % of nitrogen-which answers
to a proportion of pure gluten between 53 and 55 %--it is easily seen what
error would be committed by attributing to these flours the above mentioned
percentage of gluten.
My industrial process permits of kneading doughs which contain a large pro-
portion of gluten. It is quite well applicable to flours which contain more than
15% of gluten, whereas the kneading doughs from such flours is not manageable
by the existing methods.
I will describe hereafter only the general method which permits of working
all doughs made with flours containing between 15 and 100% of gluten. As
the small variations or renewals of a former operation, after a second or third
one has been already effected, are only questions of a purely practical character
and do not at all modify the results expected from my system they need not be
further discussed.

page_text: granular appearance is due to the imperfection of the first mixture of the elements,
and, in order to join together more intimately the said elements, it is necessary
to repeat the cold rolling as hereafter described.
Notwithstanding this granular appearance, the dough has already acquired a
caoutchouc-like consistency, and behaves exactly in the same way, especially if
it contains a large proportion of gluten. Also it clings to some bodies with which
it comes into contact, and therefore it is necessary to use only rollers provided
with cast iron, steel, marble, or granite cylinders.
During these cold rollings the dough coils up and takes again nearly its first
form, as soon as it leaves the cylinders. In order that the composing materials
may be more and more intimately mixed, the dough is stretched out by hand
after each rolling and folded on itself several times by super-imposing on one
another several of the outstretched sheets of dough. This operation is repeated,
and the dough is laminated as many times as is necessary, so that the dough may
at last appear like an absolutely homogeneous caoutchouc and be capable of
being stretched out in every direction without presenting granulations during
stretching.
The adherence of the dough to the cylinders is prevented by means of a thin
layer of impalpable gluten flour which is spread by means of a hopper on the
surface of the upper cylinder, A thin layer of impalpable gluten flour is also
spread over the surface of the under cylinder by the immersion of the latter into
a bath of the same flour.
Fig. 1 on the drawings is a view illustrative of apparatus suitable for carrying
out this part of the process. C, C¹, are upper and lower cylinders caused to rotate
by any suitable means and between which the sheet of paste or dough P is passed.
A are boards for supporting the dough. T is a hopper for feeding a thin layer of
fine gluten flour to the surface of the cylinder C to prevent adherence of the
dough thereto. B is a box also containing fine gluten flour into which the lower
cylinder C¹ dips so as to coat such cylinder with a thin layer of the flour similar
to the upper cylinder.
3. FIRST HOT ROLLING.
The first hot rollings have for object the diminishing progressively of the
elasticity of the dough in all its parts on its surface as well as in its inside. The
apparatus for this hot rolling is similar to that shown in Fig. 1 with the addition
that the cylinders C, C, are heated internally by means of hot water, gas, electricity
or other source of heat arranged in any convenient manner.
The temperature required for these first hot rollings must be sufficient to produce
a slight dessication but not a baking of the surface. After a first rolling the
dough is folded as shown in Figure 2 in order to dispose it in superposed layers
as shown in Figure 3. It is then rolled a second time, and the same proceedings
and rollings are repeated till the dough can only bear stretching to about half
the proportion that it could bear at first. The same dough must however remain
perfectly homogeneous; that is to say all its parts both interior and superficial
must possess the same degree of elasticity which would not be possible if the
surface were more dessicated than the inside.
4. GREAT HOT ROLLINGS.
The great hot rollings have for their object to diminish progressively the still
too great elasticity of the dough, so that the said dough may be brought to a
proper state for being worked into nutritive pastes of the usual forms, such as
pearls, porridge pastes, vermicellies, nouilles or cakes, macaronies, etc.
Any system of heated rollers may answer the purpose if the system of heating
furnishes the required temperature in a regular and constant manner. As I
could not find ordinary rollers which fulfilled such conditions, I have devised the
two following arrangements which are particularly practical. The first arrange-

page_text: P is
ment is illustrated by Fig. 4 on the drawings. In this view C, C¹, are pairs of
cylinders arranged in series and caused to rotate in any convenient manner.
the dough which is passed between the cylinders. The sheet of dough as it passes
between each pair of cylinders is further reduced until it leaves the last pair of
the proper thickness to be submitted to the final operation. The cylinders C, C¹,
are heated internally by gas jets G. Any other convenient source of heat than
gas may be used if desired. A are the dough supporting boards. T are hoppers,
and B are boxes for containing fine gluten flour for coating the cylinders as
described under Fig. 1.
The second arrangement is illustrated by Fig. 5. Here the cylinders C C₁
which are arranged in a similar manner to those in Fig. 1, are unheated whilst
the dough supporting boards or tables S are hollow and are heated by hot fluids
circulated through their interior. E are pipes for supplying heated fluids to the
interior of the tables S. Any other convenient method of heating may be
employed. T are hoppers and B boxes for distributing fine gluten flour over the
cylinders as before described. The dough P is submitted to dessication by passing
over the hollow tables S before and after being rolled by each pair of unheated
cylinders.
The best results are obtained by the combination of the two systems.
Whatever may be the system of rollers used the retraction of the dough must
only be a fraction of the elongations obtained by the passage under each pair of
cylinders, and that fraction must decrease every time whilst the elongation
increases in proportion as the dough is made thinner.
If the elasticity of the dough happens to be still too considerable after this
great rolling a second rolling must be proceeded with after having conveniently
superposed, in a form like a sort of block, the layers resulting from the first
operation.
5. FINAL MANUFACTURE OF THE NUTRITIVE PASTES.
Conformably with the degree of rolling employed every dough containing a
large proportion of gluten prepared and worked in accordance with the above
explanations, is in proper condition to be submitted to all the usual
operations in order to be turned into pearls, little porridge pastes, pastry
slices, vermicellies, macaronies according to the drawing-plates employed, also
into nouilles or cakes, if such dough is introduced into the cutting cylinders
generally employed for such purpose. Briefly any dough may be given any form
desired by customers, without having either its principles or contents of gluten
altered or modified.
Exact range of my process as to its applications and results. I. I have explained
above that every flour which contains 15% or more of pure gluten cannot, if
worked by the process now in use, be turned into a manageable dough. To make
my demonstration more clear I have only spoken particularly of flour and indi-
cated briefly the use of other mixtures; nevertheless it is quite certain that every
liquid or solid substance capable of being intimately mixed with gluten flour
follows the same law in its combinations with gluten when the proportion of
the latter in the mixture is equal or superior to 15% (fifteen per cent.).
Thus, for instance, if such a proportion, (equal or greater) exists in a dough
formed with gluten flour, meat powder and meat gravy, it is certain that that
dough, if it is wished to turn it practically into nutritive pastes, must necessarily
be worked according to my process to attain that object. In this case as well as
when the flour is used alone the gluten gives to the dough elastic properties
which prevent the manufacture, by the ordinary means of these nutritive pastes.
I cannot insist too much on this important point which is the main reason for
the application of my industrial process above clearly described at length. II. The
obtained results are the natural consequence of my applications. Therefore, in
order to determine exactly their importance, I will examine hereafter some of

page_text: these results which I have noted in connection with products manufactured by
my process. The said results are explained in the following table, which shows
the quantities of pure gluten existing in my products.
1. Nouilles or cakes made with water
2. Nouilles or cakes made with eggs
3. Nouilles or cakes made with meat gravy
"
55.13% of pure gluten.
55.26%
57.35%
"
وو
"
By determining the proportion of nitrogen I have obtained the above figures,
and I will examine below the deductions I have made from them.
It will be better to state at first the essential differences which exist between
the best commercial products and my new products.
When submitted to iodine my products give a feeble blue reaction, which
indicates the presence of starch or amylum, but in a proportion much less than
appears in the commercial products, the proportion of gluten in which was stated
above. Also a microscopic examination discloses that in the commercial products
starch or amylum exists in very numerous and large grains, whilst a similar
examination of my new products shows that large grains of starch have for the
greatest part disappeared and there remains only a relatively small quantity of
little starch grains, the elimination of which is very difficult.
The same microscopic examination also reveals the intimate constitution of my -
new products. Thus, for instance, in the nouilles or cakes made with eggs there
will be distinctly seen alternate streaks of paste and substances coagulated by
the rollers. These substances come from the eggs, and are no more than 100 of
a millimetre thick. In the nouilles or cakes made with meat gravy all solid sub-
stances contained in such gravy clearly appear as forming a confused entanglement
with gluten and starch.
By chemical analysis exact knowledge is obtained about the degree of nutritive
richness due to an intimate mixture of gluten with other nutritive substances
which can be introduced into my pastes. In connection with the above mentioned
nouilles or cakes the degree of richness appears from the proportions above stated:
the three sorts of nouilles or cakes (with water, with eggs, and with meat gravy)
being all manufactured out of the same kind of gluten flour, in which the pro-
portion of gluten is 5513 %. As the proportion of the total nitrogen in my
pastes has been estimated by the percentage of gluten, it appears that the increase
of nutritive richness for the egg nouilles or cakes is only 0.13 %, whilst the
increase reaches 2.22 % in the meat gravy nouilles or cakes.
It is thus seen that the results obtained by my process offer a considerable
difference to the results obtained by the usual industrial processes. Doubtless
with the usual processes it is possible to mix meat gravy or meat powder, or
any other substance with a gluten flour which is a little richer than the ordinary
flour; it will also be possible to convert these mixtures into nutritive pastes which
contain up to 15 % of gluten, but such processes can never admit a richness of
gluten above the last named percentage. Therefore the certain and inevitable
consequence of my process and its results is really to bring together in a minimum
weight the maximum quantity of nutritive principles contained in the gluten,
whether this last substance is dealt with alone or closely mixed with other nutritive
matters according to the consumers' taste.
Considering the above explanations I should have an absolute right to claim for
myself the manufacture of all sorts of nutritive pastes in which the minimum pro-
portion of pure gluten would equal 15% of the total weight, to the exclusion
of every other manufacturer. But in order to draw a clear precise line between
the results obtained by my process and those obtained by the industrial processes
usually employed in order to preserve for the results obtained by my process all
the qualities of nutritive richness which it admits of it is only to a quantity of
from 20% upwards of pure gluten contained in any kind of nutritive pastes that
I make a claim.

page_text: 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 -
1. The industrial process which permits of working all kinds of nutritive doughs
of which the composition comprises every proportion equal to, or higher than
20% (twenty per cent.) of pure gluten whether the dough is made only with
gluten flour which contains any of the above proportions, or whether pure gluten
in any of the aforesaid proportions is mixed with different nutritive substances
such as meat, fowls, fish, vegetable, fruits organic and nutritive liquids
broth etc.
2. The results obtained by this process which are the nutritive pastes themselves
such as pearls, little porridge pastes, vermicillies, pastry slices, nouilles or cakes,
macaronies, and generally speaking all nutritive pastes containing a proportion
of pure gluten equal to or higher than 20 % (twenty per cent.), however various
may be the composition of the kneaded and rolled or laminated dough which
serves as a raw material.
3. The apparatus for manufacturing alimentary or nutritive pastes or doughs
consisting of a series of pairs of heated rollers, dough supporting tables and means
for coating such rollers with a layer of fine flour all operating substantially as
and for the purpose set forth and as illustrated in Fig. 4.
4. The apparatus for manufacturing alimentary or nutritive pastes or doughs
consisting of a series of pairs of rollers a series of heated dough supporting tables
and means for coating such rollers, with a layer of fine flour all operating sub-
stantially as and for the purpose set forth and as illustrated in Fig. 5.
Dated this Twenty-eighth day of April 1899.
W. B. JOHNSON,
Agent, 51, Egerton Street, Liverpool.