A. NEW OR IMPROVED PROCESS OF MANUFACTURING FROM CEREALS AND PULSE AN EXTRACT CONTAINING NUTRITIOUS VALUE OF THE SEEDS WITHOUT THE COARSE FIBRES, THE EXTRACT BEING OBTAINED FROM THE BRAN AND SIMILAR COVERING
Year: 1884

page_text: I ALFRED JAMES BICKMORE Clerk to Walter Alfred Barlow Patent Agent and
Engineer of 6 St Pauls Churchyard in the city of London do hereby declare the
nature of the said invention for A. NEW OR IMPROVED PROCESS OF MANUFACTURING
FROM CEREALS AND PULSE AN EXTRACT CONTAINING NUTRITIOUS VALUE OF THE
SEEDS WITHOUT THE COARSE FIBRES, THE EXTRACT BEING OBTAINED FROM THE
BRAN AND SIMILAR COVERING, a communication to-me from abroad by Hermann
Lehrenkrauss of Kernerstrasse 13 Stuttgart in the Empire of Germany Baker and
Confectioner to be as follows:-
This invention relates to a new or improved process of manufacturing from
cereals and pulse an extract containing nutritious value of the seeds without the
coarse fibres the extract being obtained from the bran and similar covering, said
extract being for use in bakers and confectioners articles soups and so forth.
By the ordinary method of preparing flour or meal from cercals and pulse for
the making of bread and the lighter kinds of fancy pastry, only one part of the
corn or pulse, namely the white, half white or black flour is usually employed, and
in the so called "Graham's bread" or coarse bread wherein all the component
parts of the grain are used, there is even in the finer qualities a coarse fibre which
though ground very fine is from its flinty nature found to cause great irritation of
the intestines,
As the soluble extract matter of the bran or husks contains very valuable nutri-
ment the object of this invention is the preparation of an extract containing all
the nutritious parts of the bran or busks without the injurious bran fibres.
The so called "extract" from the bran or husks of cereals and pulse or of a
mixture of the same herein specified consists essentially of the phosphate of lime,
salts, vegetable albumen, vegetable gelatine, and so forth freed and separated out
D

page_text: from the coarse and flinty fibre of such bran or husks: that is the direct covering
of the seeds are to be dealt with and such extracts may for brevity be collectively
distinguished as corn extract."
"
The essential novelties of the invention are
(1) that in articles made with the corn extract obtained by this improved
process only the extract matter of the bran is added to the pastry.
(2) The manner of making the extract: By the usual process of grinding the
bran is ground so fine as to render it very difficult to separate the coarse fibres
therefrom.
In order to effect this the grain after cleaning is moistened with just sufficient
water and allowed to stand long enough to soften the adherent coating of bran so
that the same by subsequent milling will be removed in large flakes. The bran
obtained in this way is freed as much as possible of the starch contained therein
and then mixed with five times its proportion of water and boiled down in a kettle
or steam boiler until the extraction is completed. The coarse fibres are separated
from the extract by pressing it through flannel.
The glutinous extract thus obtained is thickened by condensation to the consis-
tency of syrup and may be kept in bottles or jars until required for use in the
preparation of articles of pastry and so forth. (3) The novel methods of rendering
light the pastry or articles made with the preparation (a) without fermetation-
By completely mixing and working the corn extract with flour (and in the case of
pastry and so forth with the other ingredients used) small bubbles of air and water
are formed in the mass which by heat in the process of baking expand and so
make the bread or other articles light as desired :-(b) with fermentation. The
corn extract with some flour is stirred in lukewarm water and left to ferment
under heat, which very soon takes place when it will be used in making dough.
Dated this 16th day of October 1884.

page_text: COMPLEIE DE DUIFICATION.
I ALFRED JAMES BICKMORE Clerk to Walter Alfred Barlow Patent Agent and
Engineer of 6 St Pauls Churchyard in the city of London do hereby declare the
nature of the invention for A NEW OR IMPROVED PROCESS OF MANUFACTURING
FROM CEREALS AND PULSE AN EXTRACT CONTAINING NUTRITIOUS VALUE OF THE
SEEDS WITHOUT THE FIBRES THE EXTRACT BEING OBTAINED FROM THE BRAN
AND SIMILAR COVERING and in what manner the same is to be performed to be
particularly described and ascertained in and by the following statement:-
This invention relates to a new or improved process of manufacturing from
cereals and pulse an extract containing nutritious value of the seeds without the
coarse fibres the extract being obtained from the bran and similar covering said
extract being for use in bakers and confectioners articles soups and so forth.
By the ordinary method of preparing flour or meal from cereals and pulse for
the making of bread and the lighter kinds of fancy pastry only one part of the
corn or pulse namely the white, half white, or black flour is usually employed and
in the so-called "Graham's bread" or coarse bread wherein all the component
parts of the grain are used, there is even in the finer qualities a coarse fibre which
though ground very fine is from its finty nature found to cause great irritation of
the intestines.
As the soluble extract matter of the bran or husks contains very valuable nutri-
ment the object of this invention is the preparation of an extract containing all
the nutritious parts of the bran or husks without the injurious, bran fibres.
The so-called "extract" from the bran or husks of cereals and pulse or of a
mixture of the same herein specified consists essentially of the phosphate of lime,
salts, vegetable albumen, vegetable gelatine and so forth, freed and separated out
from the coarse and flinty fibre of such bran or husks; that is the direct covering
of the seeds are to be dealt with, and such extracts may for brevity be collectively
distinguished as corn extract."
"
The essential novelties of the invention are:-
(1) That in articles made with the corn extract obtained by this improved
process only the extract matter of the bran is added to the pastry.
(2) The manner of making the extract:-In order to carry out this invention
the grain is moistened with just sufficient water and allowed to stand long enough
to soften the adherent coating of bran and to effect this about 100 parts by measure
of grain or pulse is mixed with 15 parts of water and allowed to stand for
15 minutes at a temperature of from 15° to 18° Celsius which gives a.separation
never hitherto obtained so that in the subsequent process of milling, the bran
covering will be removed in large flakes instead of being ground. The bran
obtained in this way is freed as much as possible of the starch contained therein

page_text: and then mixed with five times its proportion of water and boiled down in a
kettle or steam boiler until the extraction is completed. The coarse fibres are
separated from the extract by pressing it through flannel felt or suitable filtering
medium.
•
The details of this extraction process are as follows:-The bran is digested with
ten times its weight of water for three hours at a temperature of about 50° Celsius.
After this the liquid is filtered and the residue pressed and digested in the
described manner a second time. It is again filtered in a press and lastly boiled in
a like quantity of water. The bran is then completely exhausted and contains
only woody fibres. The solutions thus obtained from the digested bran or husks
are concentrated in vacuo to about the consistency of syrup, and may be kept in
bottles or jars until required for use in the préparation of articles of pastry and so
forth, or may be dessicated to a dry powder.
(3) The novel methods of rendering light the pastry or articles made with the
. preparation (a) without fermentation-By completely mixing and working the
corn extract with flour (and in the case of pastry and so forth with the other
ingredients used) small bubbles of air and water are formed in the mass which by
beat in the process of baking expand and so make the bread or other articles light
as desired (b) with fermentation-The corn extract with some flour is stirred
in luke warm water and left to ferment under heat which very soon takes place
when it will be used in making dough.
:
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
Firstly. In the process of manufacturing the extract from bran or husks of
cereals and pulse the method of separating the coating of bran or husk as herein
specified.
Secondly. The method of obtaining an aqueous extract from the separated bran
or husks whether the same be desicated to dryness or not, and the adding of this
extract to drinks, soups, pastry, and other articles of food as herein set forth.
Thirdly. The method of making dough light (causing dough to
extract as, herein set forth.
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