Improvements in Fluid Meats and the Process of Manufacturing same.
Year: 1893

page_text: Date of Application, 1st Mar., 1893
Complete Specification Left, 30th Nov., 1893-Accepted, 30th Dec.,
1893
PROVISIONAL SPECIFICATION.
Improvements in Fluid Meats and the Process of Manufacturing
same.
I, WILLIAM CLARK of No. 27 St. Peter Street, in the City of Montreal, in the
District of Montreal and Province of Quebec, Canada, Manufacturer, do hereby
declare the nature of this invention to be as follows:-
:
This invention relates to the production of fluid meats and more particularly to
the kind known as "fluid beef" and has for its object to overcome certain objection-
able qualities pertaining to the substance as at present manufactured, such
objectionable qualities arising chiefly from the use of what is known as "beef
powder" in the manufacture.
In manufacturing according to my invention the "beef powder" is discarded and
an ingredient which may be properly styled: "massed beef" substituted for it,
this "massed beef," being produced by a process which comprises the reduction of
lean flesh to small portions, the cooking of sume under pressure, the separation by
straining of the resulting liquor from the meat particles, the reduction of such
meat particles to a homogeneous mass, the skimming of the said resulting liquor and
the recombining of it with the "massed" meat...
"
This massed meat is amalgamated with a quantity of meat extract, and to
this compound element is added a gelatinous substance and a wheaten product.
DL 1
SML 1002
CARPMAEL & Co.,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in Fluid Meats and the Process of Manufacturing
same..
I, WILLIAM CLARK, of No. 27 St. Peter Street, in the City of Montreal, in the
District of Montreal and Province of Quebec, Canada, Manufacturer, 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:-
.
This invention relates to the production of fluid meat of the character set forth
in Letters Patent of the United States of America No. 187,865 and has for its
object to overcome certain objectionable qualities pertaining to the substance
as at present manufactured..
The objections sought to be overcome are briefly as follows:--First, in the
compounds thus far produced what is known as a "beef powder" is used which is
heavy and quickly precipitated in the vessel in which it is mixed with hot water
for consumption, thus forming an unpleasant sediment which is seldom eaten and
in consequence the benefits to be derived from the "beef powder" (the essential
ingredient of the compound) are lost, secondly the "beef powder" imparts a foreign
rank flavour which is unpleasant to the taste; and thirdly, such "beef powder" is
not easily digested, as the long process of drying serves to harden the tissues of
the meat so that it does not yield readily to the digestive juices of the stomach.
I have therefore, in order, to avoid the above objections, discarded the "beef
powder" as a means of supplying the nutritious properties of beef, and produced,
by a special process which forms a part of this invention, an element supplying all
the constituents of prime beef, reduced to a homogeneous mass and hereinafter
ID 031

page_text: called "massed" beef which is thoroughly mixed with extract of beef to form the
base ingredient of my improved compound.
With this base ingredient are combined two others, one being of a gelatinous
nature and the other a wheaten product or "essence of wheat" which is more
particularly described and claimed in combination with meat extract in a con-
temporary application for Letters Patent of the United Kingdom executed and
filed of even date with this Application.
I will now describe in detail the special process of producing the homogeneous
mass of beef or "massed" beef as above referred to :-
A quantity of prime beef is selected and thoroughly deprived of all sinew, skin
and fat, thus giving essentially "lean beef" which is cut up into small pieces and
cooked, preferably in a digester kettle, for say, two hours, if the quantity is about,
--50 pounds; the cooking period being diminished or increased according to the small
or large quantity of meat under treatment.
After cooking, the beef and liquor are removed from the kettle and the liquor
separated from the beef by straining.
.10
'The beef is then minced by passing it through a meat cutter and reduced to a
homogeneous mass by passing it through a series of perforated plates or diaphragms,
while the liquor formerly separated is first skimmed thoroughly so as to remove all
grease and then added to the "massed" beef, the result is a heef product devoid of
fat and other deleterious substance in a semi-fluid mass in contradistinction to the
"beef powder" heretofore used.
The wheaten product of "essence of wheat" mentioned, which is more
particularly described in my said contemporary application for Letters Patent is
procured from the germ of wheat which has been practically freed from starch and
such wheat germ is ground and thoroughly bolted so
leave the wheat germ in a minute soft granular as to separate the husk and
this representing the life
principle of the wheat and being in the highest degree nutritious.
.
The wheat germ is soaked in tepid water for say two hours to obtain the soluble
albuminoids, after which the liquor is separated from the insoluble matter by
straining and this liquor is then heated to coagulate the albumen, the coagulated
albuminoids being secured by straining off the dextrinous liquor, and afterwards
pressed to a semi-dry state and reduced to a granular condition (preferably by
passing it through an Enterprise" meat cutter and then rubbing it through a
coarse sieve) in which form it is a valuable nutrient easily digested.
66
The massed beef, extract of beef and wheaten product are combined in the
following proportions :-
t
To one part of the "massed" beef is added two parts of extract of beef and to
the combined. quantity of this mixture is added 10 to 15 per cent. of the wheaten
product after which they are thoroughly mixed and then ground in a mill so as to
completely amalgamate the whole.
"I do not wish to be confined to these specific proportions of "massed" beef and
extract of beef as it will be manifest that for special purposes they might be varied
according to the strength of the extract or the degree of nutrition to be imparted
to the compound.
The gelatinous ingredient above referred to is the product of beef procured by
boling the sinew, muscle and fibre thereof with a quantity of water in a digester
kettle under pressure, the liquor being drawn off strained and reduced to a degree
o density resembling that of dense stock."
The mixture described is combined with the gelatinous ingredient as follows;
the proportions being those best adapted for producing the preparation in a large
quantity and of ordinary strength;
."
100 pounds of the gelatinous mass is cut into small pieces, placed in a jacketed
pan and melted, after which 100 pounds of the amalgamated "massed beef,
extract of beef and wheaten product before described, is added and the two
thoroughly stirred together.
:
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The advantages derived from the combination of ingredients just described are
...

page_text: found to be, that the nutritious constituents while necessarily insoluble are so light
and flocculent that they remain in suspension for a considerable time and even when
precipitated from standing, the least agitation causes their diffusion completely
throughout the liquor again, while a rich natural beef flavour is secured and the
important requirement of ready digestibility is perfectly attained.
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. A compound consisting of animal flesh, a meat extract, a gelatinous substance
and a wheaten product.
2. A compound consisting of lean flesh reduced to a semi-fluid form or mass and
combined with a meat extract, a gelatinous substance, and a wheaten product as set
forth.
3. As a fluid meat ingredient, flesh reduced to a homogeneous mass.
4. In the process of manufacturing fluid meats, first, the reduction of lean flesh
to small portions, secondly, cooking same; thirdly, separating by straining the
resulting liquor from the meat particles; fourthly, reducing said meat particles to
a homogeneous mass and finally skimming the said resulting liquor and re-combining
it with the "massed' meat as set forth.
"
5. In the process of manufacturing fluid meats, first, the reduction of lean flesh
to a homogeneous mass, secondly, mixing the same with extract of beef and a
wheaten product and amalgamating the mixture; thirdly, deriving from the animal
sinew, muscle and fibre a gelatinous mass; fourthly, melting such gelatinous mass
adding thereto the amalgamated mixture of "massed" meat, extract of beef and
wheaten product and stirring same thoroughly together and subsequently straining
the whole into a water bath to be cooked, as set forth.
Dated this 23rd day of November 1893.
CARPMAEL & Co.,
Agents for the Applicant.