Malted Oats and Oatmeal
Year: 1897

page_text: Date of Application, 20th Oct., 1897
Complete Specification Left, 9th May, 1898-Accepted, 19th Nov., 1898
Malted Oats and Oatmeal.
Alfred Hill, Agent and Commercial Traveller, The Hermitage, Darlington,
County Durham. I do hereby declare the nature of this invention to be as
follows:-
Malted rolled and ground oats also ground oats for gruel.
To be known as Hill's Patent Digestive, Malted Oats, and Meal.
The articles used in maltation are malt, hops, & kola. Object to deal with the
excess of fats, and starch which causes gastric disturbance heat, irritation, sour-
ness & discomfort. By the assistance of maltation more nourishment is available.
October 20th 1897.
ALFD. HILL,
Agent and Traveller, The Hermitage, Darlington, County Durham.
ALFRED HILL, Agent and Commercial Traveller, The Hermitage, Darlington,
County Durham, 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:
My invention has for its object malted oats and oatmeal by which I treat the
excess of fats and starch of the grain or meal which causes gastric disturbance
heat, irritation sourness and discomfort with malt and thus provide oats or
oatmeal from which more nutriment is available than derived from the grain or
meal in its natural state.
In carrying my invention into effect I subject the oats whether in grain or
meal to a process of maltation which may be effected in several ways as for
instance by passing the grain through an open or closed pan or chamber contain-
ing an infusion of malt sufficiently potent to cause rapid germination of the grain
and produce diastase thus converting the main part of the starch first into
dextrine and then into sugar.
The time occupied in the treatment and the temperature at which the process
is conducted varies relatively to the nature and strength of the infusion of malt
employed, but as an example to which I do not confine myself. The oats may be
steeped in a diluted solution of diastase which is obtainable by forming a paste
of malted grain at 76° and afterwards pressing out the liquor filtering and
heating to 170° at about which temperature but not exceeding 204° the oats are
treated to the required extent in the proportion of from 1000 to 2000 parts of
grain to 1 part of diastase the time required depending on judgment as to the
quality and nature of the grain.

page_text: The oats are afterwards kiln dried and dealt with as required for rolled, crushed
or fine meal. In conjunction with the malt I may use cod-liver-oil in sufficient
proportion to enable me to bake the oatmeal into cakes without the assistance of
lard or other fat while a proportion of say 5 per cent. of kola may be added in
some cases for medicinal purposes as also in other cases similar proportions of
soda pepsine or hops.
The grain may be fed into the chamber or pan by any suitable machinery or
be blown in by steam or applied by hand and in some cases may be contained
in pans or chambers in which case the malt infusion may be brought to bear on
the grain or meal as the case may be, or ground malt may be mixed with the meal
by being simultaneously blown or otherwise introduced in the machine in pro-
portions of say from 25 to 100 per cent. By the term oats I refer to oats whether in
the grain rolled ground crushed or otherwise dealt with.
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:-
1st. Treating oats whether in grain or otherwise with malt substantially as
and for the purpose herein set forth.
2nd. Treating oats whether in grain or otherwise with malt in combination with
either cod-liver-oil kola, soda, pepsine or hops substantially as and, for the
purpose herein set forth.
Dated this 2nd day of November 1898.
LEWIS WM. GOOLD,
Agent for Applicant, 5, Corporation Street, Birmingham.