A NEW OR IMPROVED SOLIDIFIED OR CONDENSED DIETETIC ARTICLE, AND FOR PREPARATION THEREOF
Year: 1878

page_text: PROVISIONAL SPECIFICATION left by Jacob Hugh Payne and Alfred
Campion at the Office of the Commissioners of Patents on the 13th July
1878.
JACOB HUGH PAYNE, Pharmaceutical Chemist, and ALFRED CAMPION, Manu-
facturing Chemist, both of 19, Pocock Street, Blackfriars Road, in the County of
Surrey. "A NEW OR IMPROVED SOLIDIFIED OR CONDENSED DIETETIC ARTICLE,
AND FOR PREPARATION THEREOF."
This Invention relates to the preparation of a new or improved dietetic article,
the object being to produce by solidification or condensation of sauce materials,
sauce, or "relish," for use with food, in a solidified state, either as a cake or in
powder, whereby the same may be kept for a greater length of time than the
ordinary liquid sauces without deterioration or being detrimentally affected by any
ordinary change of temperature, and at the same time, and most important, it will
be of far less bulk, and the ordinary bottles and bottling or packing will be dispensed
with; and further, as the bulk is small, and desirably so, there is no inducement to
increase the bulk of the article by impurities or adulterants, as is the case with
many preparations of liquid sauce now before the public.
In the preparation of this article we proceed as follows:--
Ingredients. We take for the preparation of 1 cwt. of the solidified sauce:-)
-Raw
sugar, 83 lbs. avoirdupois; extract of liquorice, 8 lbs. ; pure burnt sugar, 4 lbs. ;
mustard in powder, 8 lbs.; powdered cloves, 3 lbs.; powdered capsicum (or cayenne
pepper), 6 lbs.; essential oil of lemon, 4 ozs.; oil of garlic, 1 oz.; essential oil of
cloves, 1 oz.; essential oil of mustard, 1 oz.; tarragon, 4 ozs.
Process. Mix the raw sugar, the extract of liquorice, and the burnt sugar in a
"copper" pan over the fire, and apply sufficient heat to melt them, and having
withdrawn the fire when melted mix all the other ingredients with it except the
oils, which are to be added as late as possible before cooling in order that the aroma
of the essential oils shall be preserved within the mass and not become volatilized
or diffused in the atmosphere. It will be understood that the materials throughout
the process will be kept well stirred together, in short, be mixed " secundem artem,"
that is, according to the ordinary rules of use or art. This process of preparation being
Drinn 11

page_text: completed the solidified and condensed sauce (all watery matter, if any, having been
previously condensed or evaporated out in the heating process before the introduc-
tion of the essential oils) is run off into moulds, trays, or receptacles, as required or
convenient, and when cold will be ready for use.
This said solidified sauce is preferably made up and sold in cakes, but may be
prepared as a powder; but in this case the ingredients will be modified by using a
less quantity of liquorice, and no burnt sugar will be used, but burnt malt in
powder is substituted, and the product after preparation, carried out as before
described, will be readily granulated or powdered by drying, pulverizing, and
"sieving," as will be well understood.
It should be noted that in the above formula the three firstly specified ingredients,
that is, the raw sugar, extract of liquorice, and burnt sugar, or the burnt malt in
powder, are the "base materials," and also that the two last mentioned are
"colorants," and are to be used in substantially the above proportions. The other
ingredients are "flavorants," and will be varied in proportion or be supplemented
by other flavorants, according to the desired flavor of the sauce to be produced; for
instance, if sauce be required with chutnee flavor we would add a sufficient quantity
of flavorant obtained from chutnee, or the chutnee itself; again, if mushroom flavor
be desired, mushrooms will be dried so as to evaporate out the moisture, and when
sufficiently dry are rubbed down into a powder, and the requisite quantity of this
powder for giving the flavor will be incorporated in the mass at the same time as
the essential oils, and so forth for other flavorants, such as curry, mint, and the
like.
If there should be any liquid present in the ingredients it will be evaporated out
by subjecting the base materials to heat sufficiently long after melting and before
the addition of the flavorants.
If the piquancy of the sauce be required to be modified the quantity of the
ingredient capsicum" will be reduced, but this is a matter of experimental and
manufacturing detail, and will be readily understood and carried out by a skilled
workman.
In using this solidified or condensed sauce the cake or powder will be dissolved
in vinegar in the proportion of about 2 ozs. of the sauce to half a pint of vinegar,
but it may be mixed in small quantities, sufficient for instance for one meal, and
upon the plate as it is required, it being readily soluble in the presence of the acid
liquor, and produces a very superior and perfectly pure article, at the same time
that its extreme portability will render it attainable where other sauces could not
be had, and at so économical a cost that it will be within the means of the poorest
persons.