Improvements in the Preparation of Malted Sweet Foods, Confections, and the like..
Year: 1890

page_text: Date of Application, 25th Apr., 1890-Accepted, 11th Oct., 1890
COMPLETE SPECIFICATION.
Improvements in the Preparation of Malted Sweet Foods, Confections,
and the like..
I, WILLIAM PATERSON of Phoenix Works, Maryhill, Glasgow, in the County of
Lanark, North Britain, Manufacturing Chemist 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 a novel preparation of self digesting or easily digested
sweet foods or confections, in place of the ordinary indigestible sweet foods or con-
fections of commerce, with the aid of pure extract of malt preferably neutral, as is
described in the Specification of my application for Patent No. 6337 dated 25th April
1890, by a novel and original process for the retention and preservation of all the
valuable albuminoids, and diastase naturally contained in them or with the aid of a
properly prepared extract of malt, more particularly when the extract of malt, is free
from acids which are present and formed during the process of malting and macerating
of the malted barley; these acids must be neutralized as I shall presently describe
with any alkaline salt or material for the express and special purpose of taking and
getting the full benefit and advantage of the very valuable and peculiar properties of
the diastase contained in a properly prepared and neutral extract of malt, by being
neutral I mean an extract of malt free from lactic and other acids which gives and
allows the diastase full play for the reduction and conversion of all insoluble.starchy
matter contained in food; this is accomplished much quicker and better when the
sugars and extract of malt and any other ingredients used in this manufacture are
neutral and free from acid, as all acid bodies not only retard but eventually destroy
the active principal of extract of malt and more particularly of properly prepared
pure extract of malt, thus rendering the use of pure extract of malt perfectly valueless
for wasting diseases and dyspepsia for which this preparation is intended to check and
alleviate. To avoid the total or partial destruction of the valuable albuminoids and
to keep entire and preserve the same is accomplished in a great measure by, as I have
already mentioned, the use of specially neutralized sugar, such as cane, grape or any
other quality or class of sugar, or a mixture of such sugars after having been carefully
neutralized when known or found to be acid, and the addition of extract of malt,
preferably pure neutral extract of malt, so concentrated as to be anhydrous or almost
anhydrous and containing all the natural and valuable albuminoids and diastase in
their entire active state, and to keep intact and to preserve all the albuminoids
and diastase in their entire and active state during and after the process of
manufacture.
I take any kind of sugar, either cane sugar, starch sugar, grape sugar or honey
(afterwards to be called sugar or sugars) and very carefully neutralize all the free
acid which the sugar or mixture of sugars may contain when found to contain or
known to be acid (no definite amount of acid can be given sometimes a greater, or
smaller quantity will be found to be present) with any alkaline salt such as bicarbonate,
carbonate or (caustic) soda, bicarbonate, carbonate or caustic potash or bicarbonate
carbonate or caustic lime, of course bicarbonate, carbonate or caustic ammonia or
bicarbonate, carbonate or caustic magnesia will neutralize the free acid present in the
sugars, but the above salts that is to say, lime, potash and soda are the best & cheapest
for all practical purposes & working for every day use.
When the desired kind of finished product wanted.is known, place a convenient
quantity of any kind of sugar or mixed sugars as for boiled goods into a copper pan
or other suitable vessel and add to it a sufficient quantity of water in the usual
manner if necessary to render the sugar soluble or to convert the solid or semi solid
sugars into a thick syrup, or mixed sugar syrup. At this stage mix the sugars syrup,
treat and boil in the usual manner for a few minutes, say 10 or 15 minutes or thereby

page_text: then neutralize if necessary or if more convenient neutralize gradually before
removing the pan from the fire with a sufficient quantity of any of the above named
alkaline salts or their respective saturated solutions, preferably of bicarbonate of soda
or carbonate of soda, mix the sugar well and test for free acid with the aid of litmus
paper or any of the well known methods of testing for acid. When found to be
neutral continue the boiling of the sugars syrup in a copper or other suitable vessel
either by vacuum or the usual open pan, in the usual and well known manner of
boiling sugar goods, until the temperature has reached a little over or a little under.
(according to the nature of the sugars under process) 325° or thereby Fahrenheit
(known with the aid of a confectioners thermometer) or the desired consistency has
been attained for the sound keeping properties of the finished goods. To save time
and trouble all goods for this manufacture when bought should be ordered to be
neutral. This will allow the confectioner to proceed at once with the first part of the
process in the usual and well known manner as practised for superior boiled con-
fectionery goods. When the boiled sugars have been removed from the heat (either
fire or steam heat) and allowed to cool on the slab or plate down to a temperature of
about 167° F. to 185° F. or thereby. At this stage the extract of malt preferably
specially prepared neutral extract of malt in the anhydrous or almost anhydrous state
"heated with the aid of a water bath to a temperature of about 170° F., or thereby "
amounting to 10%, 15%, 20%, 25.% or 30 % or more or less of the original
quantity of the sugars used (more or less of the extract of malt can be added when
required for special cases, or according to the demands or purposes for which the
finished goods are required) is added to the partially cooled boiled sugars and
thoroughly amalgamated with the sugars at a temperature of about 167° Fahr. to
185° F. (preferably any neutral colouring matter is to be used, if any at all) or
thereby, but on no account must the neutral sugars or the neutral extract of malt, or
extract of malt be allowed to reach or rather exceed the temperature of 185° Fahr.
After the addition of the extract of malt, preferably specially prepared neutral extract
of malt to the boiled sugars, the great point is to keep well within this temperature
so as not to injure the albuminoids. At this part of the process when the added
extract of malt and sugars have cooled down far enough and are being amalgamated
on the slab or plate, if necessary flavouring ingredients may be added after they have
been treated with a sufficient amount of solution of bi-carbonate of soda or other
alkaline saturated solution, or the powdered salt can be used when found to be con-
venient, it is quite immaterial which is used so long as the flavouring or other
ingredients are neutralized and free from acids. A few grains of carbonate of soda
added per ounce to any essential oil or flavouring material will be found to be
sufficient.
When it is not requisite to add any flavouring material, the amalgamated sugars
and extract of malt can be treated on the slab or plate in the usual manner as for
fancy goods and formed into any suitable shape or form and preserved in well corked
bottles.
The percentage of extract of malt preferably the specially prepared neutral extract
of malt in the anhydrous or almost anhydrous state to be added to the boiled neutral
sugars, either on the slab or plate or otherwise is only limited to the class or style of
finished goods required or found to be most suitable for keeping purposes or for the
market, that is to say any quantity of extract of malt can be added but from 20%
to 30% will be found for all practical purposes to be the most convenient amount
although as I have already stated a greater or smaller quantity can be added
according to taste, or what is. found to be most suitable for the requirements of
consumers for special cases or purposes.
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,
First. In the preparation of sweet foods, confections and the like the use of extract
of malt, preferably specially prepared neutral extract of malt in the anhydrous or

page_text: almost anhydrous state, as described in the Specification of my application for Patent
No. 6337 of 25th April 1890, substantially in the manner as herein before described,
whereby there is prevented the necessity of boiling the combined sugars and extract
of malt at a temperature of about 325° Fahrenheit which temperature would
momentary cause the total destruction of all the valuable properties of the extract
of malt.
Second. The complete neutralization of the sugars and other ingredients used in
this manufacture, substantially in the manner and for the purposes as herein before
described.
Third. The amalgamation of the extract of malt, preferably specially prepared
neutral extract of malt with the neutral boiled sugars either in the copper or other
pan, or partially in the pan and partially or wholly on, the slab or plate; if in the
pan at a temperature of about 167° F. or thereby or under, so long as the boiled
sugar is not too stiff, and 185° F.; if on the plato at any or the most convenient
temperature according to the kind of quality of goods required for the proper keeping
and working of the goods into any convenient shape or form, but the temperature in
either or any case must on no account exceed that of from about 167° F. to 185° F.
or thereby substantially in the manner as herein before described.
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1 1000
JOHNSONS,
115, St. Vincent Street, Glasgow, Applicant's Agents.
JOHNSONS,
115, St. Vincent Street, Glasgow, Applicant's Agents.