Improvements in the Manufacture of Food Preparations.
Year: 1897

page_text: Date of Application, 20th July, 1897-Accepted, 29th Jan., 1898
COMPLÈTE SPECIFICATION.
Improvements in the Manufacture of Food Preparations.
I, ANDRÉS FRANCISCO LLOBET, of 1130, Calle Belgiano, in Buenos-Aires, Argentine
Republic, Physician, 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 refers to a process by which the milky juice of grains of wheat,
barley, maize, oats, and other cereals, is extracted and concentrated, each cereal
separately or mixed with others in different proportions.
The milky juice produced from these grains is an alimentary product of prime
necessity for the use of infants, children, and persons of delicate constitution, as
well as for the robust, it combines in a concentrated state all the properties of
bread preserving permanently its quality in small bulk in any climate, it has
an extremely pleasant flavour, is easily digested and can be produced at a relatively
small cost.
By my process a pure vegetable milk is obtained, without acidity or disagreable
taste, with a very rich basis of glutenous matter suitable for mixing with other
alimentary matters or substances, especially with meat extract, or it can be
simply used in its pure state.
The grains are taken in their soft condition conveniently enveloped in a cloth
or hair strainer, and then submitted to strong pressure in a hydraulic press, by
this operation a milky juice is obtained which is strained twice through muslin
or a very fine sieve, in order to prevent the smallest pellicle from remaining in
the juice.
In order to avoid the excessive acidity of these juices, a sufficient quantity of
bicarbonate of soda about 1% is added to the strained liquid, and when the action
of the anhydrous carbonate has ceased, add say 3% of pure glycerine.
It is preferable to add pure glycerine for preserving in an innocuous form,
instead of boric acid or other similar substances which might sometimes produce
irregularities in the intestines.
This liquid is immediately concentrated by evaporation in vacuum, this form
of concentration being indispensable to impede fermentation and prevent darken-
ing of the paste.
As soon as the liquid has taken the consistency of condensed cow's milk, it is
packed into tins or metallic cases before it cools, submitting these during say,
fifteen (15) minutes to a temperature of 150° C. in a digester or steam tight
receptacle.
To the paste thus produced, which is a substance very much resembling con-
densed cow's milk, but more nutritive, can be added 25% of liquid meat or meat
extract; or 50% of cow's or other milk; or 33% of cod liver oil or any other alimen-
tary matter or chemical aliment whatsoever, either of which can be added to the
vegetable milk before during, or after its concentration, according to the nature
of the matter to be added; it results from this that the condensed vegetable milk
can be used as a nutritive aliment in two forms: in a pure state without any
mixture, or in combination with one or more alimentary elements, in which form

page_text: the vegetable milk serves as a base or economic nutritious vehicle, tasty and of
easy digestion.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, I declare that what I
claim is:
1st. A process to extract and condense the milky juice of grain, such as wheat,
barley, maize, and other cereals separately, or some mixed with others, in
variable proportions, consisting in submitting these grains in a fresh state, and
enclosed in a cloth or hair strainer, to a strong hydraulic pressure, straining these
juices in order to eliminate any existing pellicle, and effecting the condensation
by evaporation in vacuum, in order to produce a condensed vegetable milk
destined for alimentation as described and specified aforesaid.
2nd.—In the process for extracting and condensing the milky juices of the
cereals to which the 1st Claim refers; the application of the bicarbonate of soda
to the juice newly extracted in order to prevent its excessive acidity, and the
application of pure glycerine to preserve it in an innocuous form, as aforesaid
described and specified.
3rd. In the process to extract and condense the milk juices of cereals to which
the 1st Claim refers; the operation consists in producing the condensation of
these juices by evaporation in vacuum, with the object of avoiding the fermenta-
tion of the paste, and preserving its colour, taste and aroma as aforesaid described
and specified.
4th. The application of this vegetable milk as a base or vehicle for the addition
of any other nutritive alimentary substance, or chemical aliment, before, during
or after its condensation, as aforesaid described and specified and with the object
indicated.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.