Improvements in the Manufacture of Jams or Preserves.
Year: 1895

page_text: Date of Application, 7th May, 1895
Complete Specification Left, 5th Feb., 1896-Accepted, 18th Apr., 1896
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Jams or Preserves.
I, FREDERICK ALFRED BARRITT, of Hazeleigh, Dean Road, Croydon, in the
County of Surrey, Chemist, do hereby declare the nature of this invention to be as
follows:-
:-
This invention relates to an improved manufacture or production of jams or
preserves whereby they are rendered more nourishing and digestive than
hitherto
According to my invention I replace some or all of the sugar usually employed
in the manufacture of such articles of food by malt extract.
In practice I advantageously proceed as followe.-I take a quantity of malted
barley wheat or other suitable grain and mash it with water in the ordinary way
commonly employed in brewing. I transfer the wort so obtained to a vacuum pan
and when sufficiently concentrated 1 add thereto fresh or dried fruit and the
required quantity of sugar and boil until the fruit 18 cooked and the proper
consistency obtained.
The malt extract may be added direct to the prepared or cooked fruit.
1002
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Jams or Preserves.
I, FREDERICK ALFRED BARRITT of Hazeleigh, Dean Road, Croydon in the
County of Surrey, Chemist do hereby declare the nature of this invention and in
what manner the same 18 to be performed, to be particularly described and
ascertained in and by the following statement :-
This invention relates to an improved manufacture or production of Jams or
preserves whereby they are rendered more nourishing and digestive than hitherto,
possessing also the property of digesting farinaceous foods, that is the power of
converting hydrolized starch into sugar.
According to my invention replace some or all of the sugar usually employed
in the manufacture of such articles of food by malt extract, dinstase, or a diastasic
solution.
The quantity of malt or malt extract employed is of such amount that the
finished product shall contain from 25 per cent. to 50 per cent. of thick mulu
extract, according to the kind of fruit used in the manufacture of the jam or
preserve.
I do not however confine myself to these' proportions but the ultimate on
finished product may contain more or less than the quantities before mentioned.
In practice advantageously proceed as follows,-I take a quantity of malted
barley, wheat or other suitable grain and mash it with water in the ordinary way
commonly employed in brewing. I transfer the wort so obtained to a vacuum
pan & when sufficiently concentrated I add theroto fresh or dried fruit and the

page_text: required quantity of sugar and boil until the fruit is cooked and the proper
consistency obtained. I then adjust the diastasic strength of the product, if
necessary, by the addition of diastase either in powder or solution.
The malt extract, diastase or diastasic solution may also be added direct to the
prepared or cooked fruit.
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
olaim 18,-
(1.) An improved form of Jam or preserve having digestive properties, suntable
for either children or adults as an ordinary article of diet or as an aid to the
digestion of farinaceous foods, that is possessing the power of converting bydrolized
starch into sugar.
(2.) A new product formed by the action of the added diastase of the diastase
of the malt extract or malt employed in the process of manufacture, ou the fruits
used as a basis for such improved jams or preserves.
(3.) A more nourishing article of diet than the jams or preserves made with
fruit and sugar only.
Dated this 3rd day of February 1896.
FREDERICK ALFRED BARRITT.