Improvements in or relating to Granulated or Powdered Food Extracts.
Year: 1896

page_text: Date of Application, 11th Feb., 1896-Accepted, 14th Mar., 1896
COMPLETE SPECIFICATION.
Improvements in or relating to Granulated or Powdered Food
Extracts.
A communication by THE NEW PROCESS FOOD COMPANY, of 204, Grand
Avenue, Milwaukee, in the County of Milwaukee and State of Wisconsin,
United States of America, Manufacturing Chemists.
I, WILLIAM PHILLIPS THOMPSON, F.C.S., M.I.M.E., of The Agency for
Foreign Patent Solicitors, 6 Lord Street, Liverpool, and 6 Bank Street,
Manchester, both in the County of Lancaster, 118 New Street, Birmingham in
the County of Warwick, and 31 High Holborn in the County of Middlesex, Civil
Engineer, 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 :--
The object of this invention is to produce a granulated extract of meat which
will retain the natural flavour and the essential nutritive properties of fresh meat,
which will be readily soluble and easily digested by delicate stomachs and which
can be conveniently kept for a long time without deterioration.
It consists essentially of a dry granulated extract of meat and of the process of
preparing the same, as hereinafter particularly described and pointed out in the
claims.
For the production of the improved extract, fresh meat and malt are taken,
preferably in about the proportion of 25 pounds of malt to 75 pounds of meat and
macerated together in water at a temperature of about 120 degrees F. until proteids
of the meat have been changed by the action of the vegetable ferments contained
in the malt to peptones and rendered soluble and more readily digestible, a process
requiring usually from three to four hours. The meat, from which the fat has
been removed, and the malt are chopped or crushed and sufficient water for
maceration is employed to produce a liquor that can be conveniently strained. The
mixture is then strained preferably adding thereto about 1 per cent. of chloride of
sodium and the liquid portion evaporated to dryness at a moderate temperature,
say from 100° to 110° F. in vacuo. The desiccated product is granulated in any
convenient manner and put up in sealed or tightly closed bottles or packages in
which it may be kept without deterioration for a great length of time. A very
nutritive, palatable and easily digested food is thus produced in concentrated form,
convenient for transportation, storage and use.
Under the term "meat" my correspondents include the flesh of fowls and fish as
well as of other domestic and wild animals, and under the term "malt," they include
any grains which have been subjected to the usual malting processes.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, as communicated to me
by my foreign correspondents, I declare that what I claim is :-
1. A dry granulated or powdered food product composed of meat, including
proteids which have been converted into soluble peptones, and malt including
nutritive and tonic constituents in addition to the ferments which have acted upon
the meat, substantially as and for the purposes set forth.
2. The process of preparing extract of meat, which consists in macerating meat

page_text: and malt together at a moderate temperature in water, then straining the mixture,
evaporating the liquid portion to dryness in vacuo and granulating it, substantially
as and for the purposes set forth.
Dated this 10th day of February 1896.
WM. P. THOMPSON & Co.,
Agents.