Essential Oil of Ginger, and Essence of Ginger.
Year: 1886

page_text: Essential Oil of Ginger, and Essence of Ginger.
I, OLIVER IMRAY, of No. 28 Southampton Buildings, Chancery Lane, in the
County of Middlesex, Fellow of the Institute of Patent Agents do hereby declare
the nature of this invention to be as follows:-
According to this invention fresh green ginger roots (Zingiber Officinale) are
placed in a cylindrical rotatory washing machine the sides of which are joined
together by open wire netting. The machine is made to revolve in a tank of
water and by this means the ginger is washed and skinned at the same time.
The ginger is then put in a disintegrating machine by which it is reduced into a
pulpy mass. This pulpy mass is then placed in filter bags and submitted to
hydraulic pressure by which the fibrous portion of the ginger is retained in the
bags and a greenish liquid is drained off. The green liquid is placed in settling
tanks and after a few hours a starchy matter becomes deposited in the bottom of
the tanks. The green liquid is drained off and conveyed to a specially constructed
vacuum pan and condensed in vacuo at a low temperature till it becomes a firm
paste. This paste is then submitted to hydraulic pressure and formed into hard
cakes. These cakes are then reduced to powder. The fibrous portion before
referred to is then taken from the bags and dried in the sun or in ovens of
a temperature not over one hundred and fifty Fahr. and when perfectly dry it is
ground to powder. The starchy matter before referred to is then collected from
the tanks dried and reduced to powder. These three powders are then mixed in
proper proportions and the best commercial dried ground ginger is thus obtained.
To obtain crushed ginger the fibrous matter left in the bags before referred to
instead of being treated as described is taken from the bags after the greenish
liquid has been drained off and is dried in ovens as before mentioned or in
the sun

page_text: This is not an article which is at present known to commerce but it is believed
that when known it will be largely used by manufacturers who at present use in
their manufacture the ordinary Jamaica ginger. The crushed ginger obtained by
this method, in consequence of all starchy matter having been removed from it,
will be found to be of much value to manufacturers.
For obtaining ginger paste the pasty mass as it leaves the vacuum pan before
referred to is left in that condition instead of being treated as above described.
This article is also unknown to commerce but as it has all the properties of
dried ginger in a highly concentrated form it is believed that it will be largely
used by confectioners and manufacturers who now use ordinary dried ground
ginger.
Flour of ginger is produced by drying the starchy matter above referred to till
it becomes a powder. This also is an article at present unknown to commerce.
It can be either used separately or to mix with the other powders to make dried
ground ginger.
For producing essential oil of ginger, the ginger paste is submitted to bydraulic
pressure by which with the aid of heat the essential oil is separated out. The
advantage of this process is that the oil is obtained from fresh ginger and not as
now from old dried ginger.
For obtaining essence of ginger the ginger paste is macerated in white spirit
which is then drained off and is subjected to the same operation repeatedly with
fresh paste till the desired strength is obtained.

page_text: Ginger, Crushed Ginger, Ginger Paste, Flour of Ginger,
Essential Oil of Ginger, and Essence of Ginger.
I, OLIVER IMRAY, of No. 28 Southamption Buildings, Chancery Lane in the
County of Middlesex, Fellow of the Institute of Patent Agents 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 new processes whereby I am enabled to produce from
the fresh green Ginger Roots (Zingiber Officinale) ground ginger crushed ginger,
ginger paste, Flour of ginger, Essential Oil of Ginger and Essence of Ginger.
These processes consist mainly in disintegrating the Green ginger by means of
suitable machinery and drying evaporating and otherwise treating the various
products, as hereinafter specified, whereby the work of producing dried commercial
ginger is more expeditiously and economically performed than by the old process
of drying the ginger root whole in the first instance, while at the same time all the
valuable constituents of the ginger are retained and utilised.
The said processes are as follows:-
Fresh green ginger roots (Zingiber Officinale) are placed in a cylindrical rotatory
washing machine the sides of which are joined together by open wire netting, or
other washing apparatus may be used. The machine is made to revolve in a tank
of water and by this means the ginger is washed and skinned at the same time.
The ginger is then put in a disintegrating machine by which it is reduced into a
pulpy mass. This pulpy mass is then placed in filter bags and submitted to
hydraulic or other pressure by which the fibrous portion of the ginger is retained
in the bags and a greenish liquid is drained off. The green liquid is placed in
settling tanks and after a few hours a starchy matter becomes deposited in the
bottom of the tanks. The green liquid is drained off and conveyed to a vacuum
pan and condensed in vacuo at a low temperature till it becomes a firm paste, or
the condensation may be effected in open evaporating pans. This paste is then
submitted to hydraulic pressure and formed into hard cakes. These cakes are then
reduced to powder. The fibrous portion before referred to is then taken from the
filter bags and dried in the sun or in ovens of a temperature of not over one
hundred and fifty, Far: and when perfectly dry it is ground to powder. The
starchy matter before referred to is then collected from the tanks dried and
reduced to powder. These three powders are then mixed in proper proportions
and the best commercial dried ground ginger is thus obtained. This may be
increased in value by adding to the starchy matter before mixing it with the other
powders, a small quantity of the essential oil of ginger hereinafter referred to.
To obtain crushed ginger: The fibrous matter left in the bag before referred to
instead of being treated as described is taken from the bags after the greenish
liquid has been drained off and is dried in ovens as before mentioned or in
the sun.

page_text: This is not an article which is at present known to commerce but it is believed
that when known it will be largely used by Manufacturers who at present use in
their manufactures the ordinary Jamaica ginger. The crushed ginger obtained by
this method, in consequence of all starchy matter having been removed from it,
will be found to be of much value to Manufacturers.
For obtaining Ginger paste the pasty mass as it leaves the vacuum pan before
referred to is left in that condition instead of being treated as above described.
This article is also unknown to commerce but as it has all the properties of
dried ginger in a highly concentrated form it is believed that it will be largely
used by Confectioners and Manufacturers who now use ordinary dried ground
ginger.
Flour of ginger is produced by drying the starchy matter above referred to till
it becomes a powder.
This also is an article at present unknown to commerce. It can be either used
separately or to mix with the other powders to make dried ground ginger as
described.
For producing Essential Oil of ginger according to one mode of operating, the
ginger paste is submitted to hydraulic pressure by which with the aid of heat the
Essential Oil is separated out. The advantage of this process is that the oil is
obtained from fresh ginger and not as now from old dried ginger.
According to another arrangement the vacuum pan above referred to is provided
with a condensing apparatus of any suitable construction, in which the vapours are
condensed as they are pumped from the vacuum pan, and from the condensed
liquor the essential oil is obtained by distillation.
For obtaining Essence of Ginger the ginger paste is macerated in white spirit
which is then drained off and it is subjected to the same operation repeatedly with
fresh paste till the desired strength is obtained. Or according to another method
the dried ginger pulp or fibrous portion first above referred to is macerated in
alcohol.
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
1. The manufacture from Green Ginger of dried ground ginger, substantially as
herein described.
2. The manufacture from Green Ginger of crushed ginger, substantially as herein
described.
3. The manufacture from green ginger of ginger paste substantially as herein
described.
4. The manufacture from green ginger of flour of ginger, substantially as herein
described.
5. The manufacture from green ginger of the essential oil of ginger and essence
of ginger, substantially as herein described.
Dated this 1st day of November 1886.