An Improved Process for Sterilising and Preserving Food Products and Beverages.
Year: 1896

page_text: Date of Application, 24th Mar., 1896
Complete Specification Left, 19th Dec., 1896-Accepted, 13th Feb., 1897
PROVISIONAL SPECIFICATION.
An Improved Process for Sterilising and Preserving Food Products
and Beverages.
I, WALTER NÄGELI, of Mombach near Mayence in the Empire of Germany,
Doctor of Philosophy, do hereby declare the nature of this invention to be as
follows:-
The preservation of unsalted meat in a cooked condition has hitherto been
attended with great difficulties, and has led to no satisfactory results, because in
practice the necessary degrees of heat for destroying the micro-organisms producing
decomposition, have been carried too high; thus damaging the meat itself, and more
particularly causing the fat to separate from the same, in an unusual and unpleasant
manner. This is also more or less the case with most vegetables in which, in
contrast to the preservation of fruit, it is the germs of decay which have to be
destroyed which are much more resistant than the germs of fermentation. The
natural amount of acid contained in vegetables and meat is never sufficient to destroy
these germs, unless the duration and temperatures of the cooking are maintained to
an extent which attacks the whole fibrous substance, and destroys the good taste, and
appearance.
For preserving vegetables, the existing arrangements are such that the vegetables
by boiling are half cooked, so that the necessary softness is first attained by the
preserving process. This however will not do equally well for all vegetables; and for
many (as well as for meat) it does not answer at all.
It would therefore be an inestimable advantage if food products could be
cooked completely, then filled into the tins, and afterwards, without being
changed, be rendered fit for keeping. This however can only be effected at low
temperatures.
Experiments have already been made by the addition of acids to lower the
sterilising temperature, and to re-establish the good flavour by subsequent
neutralisation; this however has led to no result, because whilst the neutralising
substances were being added, and the receptacles were being packed and closed,
gernis and the like were again conveyed into the foods. It was therefore necessary
to again heat the closed vessels as high as ever.
In order to avoid these drawbacks it is intended by the present invention to
insert the neutralising substance without simultaneous contamination or absorption
of germs, and to this end the neutralising substances are placed in the closed vessels,
before sterilisation, but only brought into action by a subsequent manipulation in
the closed vessel.
For this purpose the re-agents are preferably inserted in the stopper, so that they
are only dissolved on the bottles or tins being turned. This is effected in the
simplest way by inserting in the stopper of the preserving glass, or tin, a
given
quantity of any suitable soluble or decomposable base, and, after sterilisation of the
vessel and cooling, causing this base to combine with the acids and remove the acid
taste by turning the bottles or tins.. In this way the addition of acid may be employed
as an assistant means for killing the bacteria, without any after deleterious action on
the preserved products as regards fitness for use.
Such suitable acids may be employed as required for the different food products

page_text: either organic acids, such as citric acid, or inorganic acids, or even their resultant
salts, if for instance chloride of sodium is to be forined.
The mere formation of salts is indeed of small importance, as the quantities are
quite inconsiderable, and the formation of gypsum for instance may equally well
take place. It is of course equally possible in special cases to effect the sterilisation
in an alkaline liquid, and to add acid subsequently.
In special cases however the products, which result on the neutralisation of the
acids, may form an essential constituent of the articles preserved. This is the case
if the process be employed for drinks, such for instance as fruit syrups, with larger
quantities of acid than the drinks in question contain, if for neutralisation a carbonate
or bicarbonate salt be used. In this way an improved product results, i.e. a valuable
sterilised beverage containing carbonic acid without alcohol.
Aerated fruit syrups and lemonades and also sparkling wines (champagne) have
indeed been already made in the bottle by the development of carbonic acid in the
bottles. This however entailed the use of inconvenient and expensive apparatus
which was moreover unsuitable for simultaneously sterilising the products and was
not adapted for making non-alcoholic keeping liquids. There are therefore no
effervescent fruit syrups commercially known (for instance good keeping, effervescent,
grape-juice without alcohol).
They can only be made practically and on a large scale, by this improved process.
It is advisable to carry out the main heating in open bottles, and to then insert a
sterilised stopper containing a sterilised pill or a sterilised pill may be so injected as
to not be accessible to the solution without further manipulation.
The improved drink is, as appears from its composition, mainly intended as a
refreshing drink for all and as a table drink for teetotallers.
It has, however been found that a non-alcoholic drink resembling beer can be
made in this manner.
By the fermentation of beer worts not only are their saccharine contents altered,
the latter being transformed into alcohol and carbonic acid, but several other
combinations result, having the taste and smell of beer. The same product does not
therefore always result from the same malt. According to the quality of the
fermentation cells (yeast) and the duration of the fermentation, this or that beer, i.e. a
better or inferior beer is produced.
In order to produce this non-alcoholic beer, it is not sufficient to treat the malt
extract with hops, because such a drink in addition to its too great saccharine
contents would not reproduce the fine aroma and flavours of the various beers.
It has been found that one of the most volatile constituents of beer (in addition
to carbonic acid) is alcohol, whilst the most aromatic compounds only evaporate at
higher temperatures. If therefore beer be distilled in such a way that only the
alcohol passes off, whilst the higher volatile compounds remain behind, a product is
obtained in which only carbonic acid is wanting (in addition to alcohol), which
therefore by the addition of carbonic acid can be converted into the original beer
but without alcohol. The distillation takes place in an ordinary distilling apparatus,
the hood of which, or rather the pipe rising therefrom must be made of such length,
or be so suitably cooled, that all the constituents which are less volatile than alcohol
run back into the retort or pan. The remaining non-alcoholic beer will not however
keep, as the keeping substance (the alcohol) is wanting.
The intermediate product thus obtained is then further treated in the manner
herein before described for fruit syrups. Sterilisation is also necessary for ordinary
beer, because this latter, after the removal of the alcohol, cannot be preserved. If
free acid has not already been added, a quantity is added sufficient to later on develop
carbonic acid from bicarbonate of soda, it is then sterilised, and the pill of carbonate
of soda added at the time the vessel is closed.
Dated this 2nd Manah 1900
WM. P. THOMPSON & Co.,
Of 6 Lord Street, Liverpool, Agents for the Applicant

page_text: An Improved Process for Sterilising and Preserving Food Products
and Beverages.
I, WALTER NÄGELI of Mombach near Mayence in the Empire of Germany, Doctor
of Philosophy, 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:-
The preservation of unsalted meat in a cooked condition has hitherto been attended
with great difficulties, and has led to no satisfactory results, because in practice the
necessary degrees of heat for destroying the micro-organisms producing decomposition,
have been carried too high, thus damaging the meat itself, and more particularly
causing the fat to separate from the same, in an unusual and unpleasant manner.
This is also more or less the case with most vegetables in which, in contrast to the
preservation of fruit, it is the germs of decay which have to be destroyed, which are
inuch more resistant than the germs of fermentation. The natural amount of acid
contained in vegetables and meat is never sufficient to destroy these germs, unless the
duration and temperatures of the cooking are maintained to an extent which attacks
the whole fibrous substance, and destroys the good taste, and appearance.
For preserving vegetables, the existing arrangements are such that the vegetables
by boiling are half cooked, so that the necessary softness is first attained by the
preserving process. This however will not do equally well for all vegetables; and for
many (as well as for meat) it does not answer at all."
It would therefore be an inestimable advantage if food products could be cooked
completely, then filled into the tins, and afterwards, without being changed, be
rendered fit for keeping. This however can only be effected at low temperatures.
Experiments have already been made by the addition of acids to lower the sterilising
temperature, and to re-establish the good flavour by subsequent neutralisation; this
however has led to no result, because whilst the neutralising substances were being
added, and the receptacles were being packed and closed, germs and the like were
again conveyed into the foods. It was therefore necessary to again beat the closed
vessels as high as ever.
In order to avoid these drawbacks it is intended by the present invention to
insert the neutralising substance without simultaneous contamination or absorption
of germs, and to this end the neutralising substances are placed in the closed vessels,
before sterilisation, but only brought into action by a subsequent manipulation in
the closed vessel.
For this purpose the re-agents are preferably inserted in the stopper, so that
they are only dissolved on the bottles or tins being turned. This is effected in the
simplest way by inserting in the stopper of the preserving glass, or tin, a given
quantity of any suitable soluble or decomposable base, and, after sterilisation of the
vessel and cooling, causing this base to combine with the acids and remove the
acid taste by turning the bottles or tins. In this way the addition of acid may
be employed as an assistant means for killing the bacteria, without any after
deleterious action on the preserved products as regards fitness for use.
Such suitable acids may be employed as required for the different food products,.
either organic acids, such as citric acid, or inorganic acids, or even their resultant
salts, if for instance chloride of sodium is to be formed.
The mere formation of salts is indeed of small importance, as the quantities are
quite inconsiderable, and the formation of gypsum for instance may equally well
take place. It is of course equally possible in special cases to effect the sterilisation
in an alkaline liquid, and to add acid subsequently.
In special cases however the products, which result on the neutralisation of the

page_text: acids, may form an essential constituent of the articles preserved. This is the case
if the process be employed for drinks, such for instance as fruit syrups, with larger
quantities of acid than the drinks in question contain, if for neutralisation, a
carbonate or bicarbonate salt be used. In this way an improved product results,
i.e. a valuable sterilised beverage containing carbonic acid without alcohol.
Aërated fruit syrups and lemonades and also sparkling wines (champagne) have
indeed been already made in the bottle by the development of carbonic acid in the
bottles. This however entailed the use of inconvenient and expensive apparatus
which was moreover unsuitable for simultaneously sterilising the products and was
not adapted for making non-alcoholic keeping liquids. There are therefore no
effervescent fruit syrups commercially known (for instance good keeping, effervescent,
grape-juice without alcohol).
They can only be made practically and on a large scale, by this improved
process. It is advisable to carry out the main heating in open bottles, and to then
insert a sterilised stopper containing a sterilised pill, or a sterilised pill may be so
injected as to not be accessible to the solution without further manipulation.
The improved drink is, as appears from its composition, mainly intended as a
refreshing drink for all, and as a table drink for teetotallers.
It has, however been found that a non-alcoholic drink resembling beer can be
made in this manner.
By the fermentation of beer worts, not only are their saccharine contents altered,
the latter being transformed into alcohol and carbonic acid, but several other
combinations result, having the taste and smell of beer. The same product does
not therefore always result from the same malt. According to the quality of the
fermentation cells (yeast) and the duration of the fermentation, this or that beer,
i.e. a better or inferior beer is produced.
In order to produce this non-alcoholic beer, it is not sufficient to treat the malt
extract with hops, because such a drink in addition to its too great saccharine
contents would not reproduce the fine aroma and flavours of the various beers.
It has been found that one of the most volatile constituents of beer (in addition
to carbonic acid) is alcohol, whilst the most aromatic compounds only evaporate
at higher temperatures. If therefore beer be distilled in such a way that only the
alcohol passes off, whilst the higher volatile compounds remain bohind, a product
is obtained in which only carbonic acid is wanting (in addition to alcohol), which
therefore by the addition of carbonic acid can be converted into the original bear but
without alcohol. The distillation takes place in an ordinary distilling apparatus, the
hood of which, or rather the pipe rising therefrom must be made of such length, or be
so suitably cooled, that all the constituents which are less volatile than alcohol run
back into the retort or pan. The remaining non-alcoholic beer will not however keep,
as the keeping substance (the alcohol) is wanting.
The intermediate product thus obtained is then further treated in the manner
hereinbefore described for fruit syrups. Sterilisation is also necessary for ordinary
beer, because this latter, after the removal of the alcohol, cannot be preserved. If
free acid has not already been added, a quantity is added sufficient to later on develop
carbonic acid from bicarbonate of soda, it is then sterilised, and the pill of carbonate
of soda added at the time the vessel is closed.
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 method of preparing preserved victuals, consisting in the addition of an acid
(or alkali) into the preserve vessel whilst being heated in the sterilising chamber, and
in dissolving a basic (or acid) body in said vessel after it has been closed, substantially
as described.
2. The method of preparing non-alcoholic beverages containing carbonic acid,
consisting in the introduction of a bicarbonate into an acidified beverage and in 5
dissolving said bicarbonate after the sterilisation and closure of the vessel.

page_text: 3. The method of producing a non-alcoholic beer, consisting in the distillation of
fermented beer, sterilisation of same and the addition of carbonic acid afterwards.
Dated this 18th day of December 1896.
WM. P. THOMPSON & Co.,
Of 6 Lord Street, Liverpool, Agents for the Applicant.