IMPROVEMENTS IN THE PREPARATION AND MANUFACTURE OF VEGETABLE PRODUCTS OR SUBSTANCES TO BE USED AS FOOD."
Year: 1881

page_text: LETTERS PATENT to Henry Guiliani, of Constantinople, in European Turkey,
but now of Marylebone, in the County of Middlesex, for an Invention of
"
IMPROVEMENTS IN THE PREPARATION AND MANUFACTURE OF VEGETABLE
PRODUCTS OR SUBSTANCES TO BE USED AS FOOD."
PROVISIONAL SPECIFICATION left by the said Henry Guiliani at the
Office of the Commissioners of Patents on the 1st March 1881.
.
HENRY GUILIANI, of Constantinople, in European Turkey, but now of
Marylebone, in the County of Middlesex. " IMPROVEMENTS IN THE PRE-
PARATION AND MANUFACTURE OF VEGETABLE PRODUCTS OR SUBSTANCES TO BE
USED AS FOOD."
This Invention has for its object the attainment of a nutritive, wholesome, and
palatable preparation of vegetable products or substances, which may be used as a
nutritious and palatable substitute for coffee, chocolate, cocoa, and other similar
beverages, or if desired for blending with and qualifying or correcting the stronger
and less palatable kinds of coffee, and which from its containing nutritive, whole-
some, and palatable constituents in place of deleterious or objectionable ingredients,
as is too often the case in many of the materials or substances used for this
purpose, may be safely employed to obtain the desired end, without incurring any
objections from a sanitary point of view; and I attain this object in a sure and
ready manner by the use of good sound barley grain, and also of carob fruit or
beans properly prepared as the chief ingredients, taking care to prepare them so
that the chief nutritive constituents of the same shall be retained.
In carrying out my Invention when treating the barley grain I take good sound
barley and pass the same through suitable apparatus for cleaning and removing
the dust, dirt, small seeds, and other matters or substances which are more or less
found to exist in barley when purchased, and when properly cleaned by such
suitable apparatus I place the same in vats or receptacles of cold water in order
that the light and faulty grains may be separated, and then I expose the selected
barley to a moist heat, such as steam or boiling water, in a suitable vessel or

page_text: apparatus for the purpose of purifying the same, and when dried, or partially
dried, I place the same in the roaster or oven, which may be a suitable modification
or arrangement of what is known as Perkins' steam or hot water ovens, where I
cause it to be exposed to the action of the heat at such a temperature and for such
a time as shall roast it properly and preserve its nutritive properties, and at the
same time enable me to perform the roasting and preparation without incurring
the risk of the contamination of the grain or substance during the operation by any
of the deleterious gases or products of combustion proceeding from the fuel used for
heating the roaster or, oven.
In some cases it may be necessary to wash the barley, either before or after the
same has been passed through the cleansing apparatus, in which case the barley
should be dried, or partially dried, by a suitable apparatus or kiln before being
placed in the roaster or oven.
The roaster may consist of a cylinder of suitable dimensions constructed of per-
forated metal plate or wire work, or other suitable arrangement revolving in a
chamber or oven, where it is exposed to the proper degree of heat from the steam
or hot water, so that by revolving at a suitable speed it may cause the barley to be
equally and thoroughly exposed to the action of the heat. The roaster may be
arranged so as to admit of ready withdrawal from and replacement in the heated
chamber or oven, and suitable and convenient means for charging and emptying
are or may be provided, as well as facilities for the escape of the vapour and other
matters produced by the operation of roasting.
When the required amount of roasting has been attained the barley may be
withdrawn from the roaster and allowed to cool to the required degree, after
which it is conveyed to the mill or grinding apparatus, where it is reduced to the
required or desired degree of fineness, when, if it is to be sent out as a substitute
for coffee, it is properly mixed with suitable proportions of the prepared carob fruit
or bean.
When treating the carob fruit or bean I pass them through a suitable apparatus
for separating the dirt or other matters from them, and then I expose them to the
action of heat to render them stiff and hard, after which I cause them to be
operated on by suitable apparatus or arrangements for cutting, crushing, or
breaking or otherwise reducing them to the required dimensions, and as far
as possible remove the hard seeds or stones in the most convenient manner
attainable in order that only the nutritious and saccharine portions of the fruit,
free from extraneous matter, may remain to be prepared by the roaster, where it
is acted on by the heat in the process of roasting, care being taken to prevent as
much as possible the loss of the saccharine and nutritive constituents. I may in
some cases after having cleaned them, cut, break, or crush them before roasting,
and then when roasted grind them, as hereinbefore described.
When properly roasted the fruit is withdrawn from the oven and allowed to
cool, or partially cool, to the desired temperature, when it is removed to the mill
or grinding apparatus, and if desired passed through the same with the desired
proportion of the prepared barley, and reduced to the required degree of fineness,
or it may be ground by itself and properly mixed with the ground and prepared
barley afterwards.
When the grinding is completed and the two products are blended in the
required proportions the same may be packed in a suitable form or manner for sale,
either in large or small packages, as most suitable or convenient, and in some cases
I may add to the mixture a suitable proportion of chicory where it is desired to
obtain its peculiar flavour.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Henry Guiliani in the Great Seal Patent Office on the 1st
September 1881.
HENRY GUILIANI, of Constantinople, in European Turkey, but now of
"IMPROVEMENTS IN THE PRE-
Marylebone, in the County of Middlesex.
PARATION AND MANUFACTURE OF VEGETABLE PRODUCTS OR SUBSTANCES TO BE
USED AS FOOD."
This Invention has for its object the attainment of a nutritive, wholesome, and
palatable preparation of vegetable products or substances, which may be used as a
nutritious and palatable substitute for coffee, chocolate, cocoa, and other similar
beverages, or if desired for blending with and qualifying or correcting the stronger
and less palatable kinds of coffee, and which from containing nutritive, wholesome,
and palatable constituents in place of deleterious or objectionable ingredients, as is
too often the case in many of the materials or substances used for this purpose,
may be safely employed to obtain the desired end without incurring any objections
from a sanitary point of view whilst possessing perfect freedom from those
objectionable constituents found in coffee which act so prejudicially on the
nervous system and render the use of coffee a forbidden luxury to so many
persons; and I attain this object in a sure and ready manner by the use of
good sound barley grain, and also of carob fruit or beans properly prepared
as the chief ingredients, taking care to prepare them so that the chief nutritive
constituents of the same shall be retained. In some cases I may use the prepared.
barley without the proportionate mixture of the prepared carob fruit, substituting
in its place a suitable or desired proportion of ground chickory or some of the
stronger ground coffee, or I may use all the three or any one or more of them in
combination or separately, as desired or preferred.
In carrying out my Invention when treating the barley grain I take good sound
barley, and pass the same through suitable apparatus for cleaning and removing
the dust, dirt, small seeds, and other matters or substances which are more or less
found to exist in barley when purchased, and when properly cleaned by such
suitable apparatus I place the same in vats or receptacles of cold water, in order
that the light and faulty grains may be separated, and then I expose the selected
barley to a moist heat, such as steam or boiling water, in a suitable vessel or
apparatus for the purpose of purifying the same, and when dried, or partially dried,
I place the same in the roaster or oven, which may be of suitable modification or
arrangement of what is known as Perkins' steam or hot water oven, or such other
suitable plan as will prevent the exhalations from the heat producer mingling or
coming in contact with the barley during the process of roasting, where I cause it
to be exposed to the action of the heat at such temperature and for such a time as
shall roast it properly and produce the required depth of colour without over
roasting, and preserve its nutritive properties, at the same time enabling me to
perform the operation of roasting and preparation without incurring the risk of the
contamination of the grain or substance during the operation by any of the
deleterious gases or products of combustion proceeding from the fuel used for
heating the roaster or oven.
In some cases it may be necessary to wash the barley either before or after the
same has been passed through the cleaning apparatus and exposed to the moist
heat of steam or water, in which case the barley should be dried or partially dried
before being placed in the roaster or oven.

page_text: The roaster may consist of a cylinder of suitable dimensions constructed of
perforated metal plate or wire work or other suitable arrangement revolving in a
chamber or oven, where it is exposed to the proper degree of heat from the steam
or hot water, so that by revolving at a suitable speed it may cause the barley to be
equally and thoroughly exposed to the action of the heat. I may in some cases
apply a stirrer to the interior of the roaster so as to insure the complete and
thorough stirring of the barley and the exposure of the same to the action of the
heat. The roaster may be arranged so as to admit of ready withdrawal from and
replacement in the heated chamber or oven, and suitable and convenient means for
charging and emptying are or may be provided, as well as facilities for the escape
of vapour and other matters produced by the operation of roasting.
When the required amount of roasting and desired colour have been attained,
the barley may be withdrawn from the roaster and allowed to cool to the required
degree, after which it is conveyed to the mill or grinding apparatus, where it is
reduced to the required or desired degree of fineness, when, if it is to be sent out as
a substitute for coffee, it may be sent out by itself or mixed with any or all of the
ingredients hereinbefore described in suitable or desired proportions and put up in
air tight canisters or other suitable or convenient receptacles as may be desired or
preferred.
When treating the carob fruit or bean I pass them through a suitable apparatus
for separating the dirt or other matters from them, and in some cases give them a
thorough washing with cold, tepid, or hot water, and then expose them to the
action of heat to render them stiff and hard, after which I cause them to be operated
on by suitable apparatus and arrangements for crushing, breaking, cutting, or other-
wise reducing them to the required dimensions, and as far as possible remove the
hard seeds or stones in the most convenient manner attainable in order that only
the nutritious and saccharine portions of the fruit free from extraneous matter may
remain to be prepared by the roaster, where it is acted on by the heat in the process
of roasting, care being taken to prevent as much as possible the loss of the saccharine
and nutritive constituents.
I may in some cases, after they have been broken, crushed, or cut, expose them
to the action of hot water or steam, as hereinbefore desired in relation to the barley,
and then dry or partially dry them and place them in the roaster or oven, where
they are acted on by the heat as in the former case.
When properly roasted the fruit is withdrawn from the roaster or oven and
allowed to cool or partially cool to the desired temperature, when it is removed to
the mill or grinding apparatus, and if desired passed through the same with the
desired proportion of the prepared barley and reduced to the required fineness, or it
may be ground by itself and properly mixed with the prepared barley afterwards;
and when chicory is to be used in addition it may be ground with the prepared
barley or carob fruit, or ground separately and mixed afterwards.
When the grinding of the prepared substances herein before described is completed
they may be blended in the desired or required proportions, after which they may
be packed in air tight canisters or in other suitable or convénient packages
containing such amounts as are most suitable or convenient and introduced for
sale.
Having now described the nature of the said Invention of " Improvements in the
Preparation and Manufacture of Vegetable Products or Substances to be Used as
Food," and the manner in which the same is to or may be performed or carried
into practical effect, I desire to state that I do not claim as of my Invention the use
of barley in preparing a beverage, as this is not new, nor do I claim as of my
Invention the use of the carob bean or fruit for this purpose, as this is not novel,
nor the preparation of a beverage to be used as a substitute for coffee, as this has
been done before, nor do I confine or limit myself to the precise details hereinbefore
described, as the same may be modified without departing from the nature of my
said Invention, but what I do claim as of my Invention and desire to have protected

page_text: by Letters Patent is, the manner, method, or mode of preparing and manufacturing
the vegetable products or substances as food as hereinbefore described and specified
and for the purposes set forth.
In witness whereof, I, the said Henry Guiliani, have hereunto set my hand
and seal, this Twenty seventh day of August, in the year of our Lord One
thousand eight hundred and eighty one.
H. GUILIANI (LS.)