IMPROVEMENTS IN THE PREPARATION AND APPLICATION OF GLUTEN
Year: 1853

page_text: LETTERS PATENT to John Henry Johnson, of 47, Lincoln's Inn
Fields, in the County of Middlesex, and of Glasgow, North
Britain, Gentleman, for the Invention of "IMPROVEMENTS IN THE
PREPARATION AND APPLICATION OF GLUTEN."-A communication from
François Durand, of Toulouse, in the Empire of France.
Sealed the 28th February 1854, and dated the 29th August 1853.
PROVISIONAL SPECIFICATION left by the said John Henry John-
son at the Office of the Commissioners of Patents, with his
Petition, on the 29th August 1853.
I, JOHN HENRY JOHNSON, of 47, Lincoln's Inn Fields, in the County
of Middlesex, and of Glasgow, North Britain, Gentleman, do hereby
declare the nature of the said Invention for "IMPROVEMENTS IN THE
PREPARATION AND APPLICATION OF GLUTEN " to be as follows:-
Gluten, as is well known, is the essentially nutritious portion of cer-
tain vegetable substances, and particularly of wheat. he making of
gluten into bread has already been tried with more or less success.
These improvements consist in the manufacture of gluten into bread,.
SE

page_text: and to the processes by the aid of which it may be obtained, and, fur-
ther, of the application of gluten to the manufacture of various other
nutritive substances, such as Indian bread, sago, and, above all, choco-
late. To cook or prepare the gluten moulds of a square section and of
a slightly conical form, that is to say, contracted below or at the bottom
in order that after the process of baking the bread may be more easily
removed from the mould, are employed. When the paste is introduced
into the mould it is covered with a moveable lid, which rests upon it in
order that its developement may be progressive; the weight of this lid
ought to be proportioned to the purity of the gluten. Two iron rods
fitted to each end of the mould serve to prevent the lid from escaping
from its place, and to limit the rising or developement of the paste.
This last object is most essential, for the heat having a great influence
over the gluten, if the rising of this substance was not forcibly re-
strained it would become too great, and render the bread unfit to eat.
It is for this reason that the baking ought to be carried on in an oven
heated moderately, and that for the preparation of gluten bread of
whatever flour no use should be made of lenyen. The working or
kneading ought to be effected by manual labour, and as actively as
possible. For that operation the most favorable time should be
chosen, which will be known by the degree of humidity of the ma-
terial, a humidity which ought always to be in proportion with the
quantity of fecula to be added or mixed with the gluten. The bread
obtained presents the appearance of well made or worked bread; it is
exceedingly light, and of a very agreeable flavor; it is slightly elastic
when made, and hardens after a few minutes. It is merely necessary
to heat it after having cut it into slices when required for consumption.
By that means it becomes more brittle or crisp between the teeth, and
is more readily masticated. It may be preserved for a considerable
period without deterioration. The proportions herein-after indicated
may be advantageously employed in the mixture of gluten with other
alimentary substances, and appear to give the best results, but those
proportions may of course be changed as experience advises
First, bread of pure wheat gluten, with the addition of one per cen
tum of her salt

page_text: Second, bread composed of ninety per centum of moist gluten, ten
per centum of wheat flour, and one per centum of sea or bay salt.
Third, bread composed of eighty per centum of moist gluten, twenty
per centum of wheat flour, and one per centum of bay salt.
Fourth, bread composed of seventy per centum of moist gluten,
thirty per centum of wheat flour, and one per centum of sea salt.
Fifth, bread composed of sixty per centum of moist gluten, forty per
centum of wheat flour, and one per centum of sea salt.
Sixth, the same kinds of bread, with the addition of three, five,
cight, or ten per cent. of fresh butter.
For chocolate. First, gluten chocolate made after the ordinary pro-
cesses, and composed of three hundred and thirty-four parts of cocoa to
one hundred and sixty parts of gluten bread reduced to an impalpable
powder.
Second, gluten chocolate made in the same way, and composed of
two hundred parts of cocoa, two hundred parts of sugar, and one
hundred parts of gluten reduced to a fine powder.
Third, two hundred parts of cocoa, two hundred and fifty parts of
sugar, and fifty parts of powdered gluten bread.
Fourth, gluten chocolate composed of two hundred parts of cocoa,
two hundred parts of sugar, and one hundred parts of pure gluten
flour, also reduced to powder. Each of the parts which compose, this
chocolate should be ground with great care and ground separately.
Fifth, gluten chocolate, in which the fresh gluten is made less cohe-
the addition of its weight of water with 0.002 of puro chlo-
acid, and dried by a stove, the proportion being two hundred
_arts of cocoa, two hundred parts of sugar, one hundred parts of moist
gluten.
Sago of gluten bread may be prepared by means of the various breads
described above, whatever they may be. To make it the dry bread is
employed, and it is only after being subjected to heat that it can be
pulverized. For gluten bread of Indian corn the same processes
must be employed as for wheat gluten bread, with the addition of a
leaven. of two thirds of wheat flour and one third of pure water.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said John Henry Jolson in the Great Seal Patent
Office on the 28th February 1854.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I,
JOHN HENRY JOHNSON, of 47, Lincoln's Inn Fields, in the County of
Middlesex, and of Glasgow, North Britain, Gentleman, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twenty-ninth day of August, in the
year of our Lord One thousand eight hundred and fifty-three, in the
seventeenth year of Iler reign, did, for Herself, Ifer heirs and suc-
cessors, give and grant unto me, the said John Henry Johnson,
Her special license that I, the said John Henry Johnson, my
executors, administrators, and assigns, or such others as I, the said
John Henry Johnson, my executors, administrators, or assigns,
should at any time agree with, and no others, from time to time and
at all times thereafter during the term therein expressed, should and
lawfully might make, use, exercise, and vend, within the United King-
dom of Great Britain and Treland, the Channel Islands, and Isle of
Man, an Invention for "IMPROVEMENTS IN THE PREPARATION AND APPLI-
CATION OF GLUTEN," a communication from François Durand, of Toulouse,
in the Empire of France, upon the condition (amongst others) that I,
the said John Henry Johnson, by an instrument in writing under my
hand and seal, should particularly describe and ascertain the nature
of the said Invention, and in what manner the same was to be per-
formed, and cause the same to be filed in the Great Seal Patent Office
within six calendar months next and immediately after the date of the
said Letters Patent.
NOW KNOW YE, that I, the said John Henry Johnson, do
hereby declare the nature of the said Invention, and in what manner
the same is to be performed, to be particularly described and ascer-
tained in and the following statement, that is to say:
The said Invention relates to a peculiar application of gluten, being
the essential nutrative portion of certain vegetables, more particularly
of wheat, to bread and other alimentary substances, and consists in

page_text: preparing gluten bread by baking it in moulds fitted with loose lids,
which rest upon the gluten, and rise with it as the gluten expands by
the action of the heat. The bread formed from gluten possesses great
nutritive quality, and will keep for a long period of time without injury.
This substance may be employed in various proportions with farinaceous
substances of all kinds, and is also found advantageous in the manufac-
ture of chocolate and vermicelli. In making gluten chocolate a small
quantity of muriatic acid may be added. In baking gluten bread I
employ moulds of a square section and slightly conical, that is to say,
slightly contracted at the base, in order to facilitate the removal of the
bread after it is baked. When the paste is introduced into the mould
I cover it with a moveable lid, which rests upon it, in order that its
developement may be progressive. The weight of this lid should be
proportioned to the degree of purity of the gluten. Two rods of iron
fitted at each extremity serve to prevent the lid or cover from falling
off, and to limit the rising of the paste, which is most essential, as the
heat having a great influence over the gluten, if the rising or develop-
ment of this matter was not forcibly restrained it would become too
great, and deteriorate the bread. For the same reason the baking
should be accomplished in an oven moderately heated, and for the
preparation of wheat gluten no leaven need be employed. The kucading
ought to be effected by manual labour, and as actively as possible.
To proceed with that operation it is necessary to choose the favorable
moment, which will be known by the degree of moisture of the
substance, which moisture should always agree with the amount of
flour to be mixed with the gluten. Bread thus made presents the
appearance of bread well worked; it is exceedingly light, and of an
agreeable flavour. It is rather clastic when it is first made, but hardens
in a few hours. It may be heated after being cut into slices when
required for consumption; it then becomes more brittle, and is more
casily masticated. It may also be kept for a long period without any
deterioration whatever. I herein-after give the proportions which I
employ in the mixture of gluten with other alimentary substances,
and from which the best results have been obtained, reserving, of
course, to myself the right of changing their proportions according to
circumstances:

page_text: "First, bread composed of pure wheaten glufen, with the addition of
one per cent. of salt.
i
Second, bread composed of ninety per cent. of moist gluten, ten per
cent. of wheat flour, and one per cent. of salt.
Third, bread composed of eighty per cent. of moist gluten, twenty per
- cent. of wheat flour, and one per cent. of salt.
Fourth, bread composed of seventy per cent. of moist gluten, thirty
I per cent. of corn flour, and one per cent. of salt:
Fifth, bread composed of sixty per cent. of moist glúten, forty per
cent: of corn flour, and one per cent.. of salt....
Sixth, the same kinds of breads, with the addition of three per cent.,
five per cent., eight per cent., or ten per cent. of fresh butter.
For chocolate I employ the following proportions:
First, gluten chocolate made in the ordinary manner; and composed
of about two parts of cocoa and one part of gluten-bread reduced to
⚫ an impalpable powder.
..
:.
"Second, gluten chocolate made in the same manner and composed of
two parts of cocoa, two parts of sugar, and one part of gluten "bread
réduced to a fine powder.
1-
Third, four parts of cocoa, five parts of sugar, and one part of pul-
verized gluten bread.
.
.
Fourth, gluten chocolate composed of two parts of cocoa, two parts of
sugar, and one part of pure gluten flour, also reduced to an impalpable
powder. Each of the parts composing this chocolate should be well
triturated with care and operated upon separately.
Fifth, gluten chocolate, in which the fresh gluten is rendered less
adhesive by the addition of one half of its weight of water with 0.002
. of pure, muriatic acid, and. dried at a stove, the proportions being
two parts of cocoa, two parts of sugar, and one part of moist gluten.
The chocolate may be also prepared without any admixture with the
⚫acid.
Vermicelli may be prepared by means of the various breads and by
the modes herein-before described. To manufacture it dry bread is
used, and it is only after it has been submitted to the action of heat
that it can be pulverised. For gluten-bread made of Indian corn flour
the same treatment must be adopted as for gluten bread of wheat, with

page_text: the addition of a leaven composed of two thirds of wheat flour and one
third of pure water.
Having now described and particularly ascertained the nature of the
said Invention, and the manner in which the same is or may be used
or carried into effect, I would observe, in conclusion, that I do not
confine or restrict myself to the precise details or arrangements which
I have had occasion to describe or refer to, as many variations may be
made therefrom without deviating from the principles or main features
of the said Invention; but what I consider to be novel and original,
and therefore claim as the Invention secured to me by the herein-
before in part recited Letters Patent, is,—
The processes herein-before described for the application of gluten
to bread and other alimentary substances.
In witness whereof, I, the said John Henry Johnson, have here-
unto set my hand and seal, the Twenty-eighth day of February,
One thousand eight hundred and fifty-four.
J. HENRY JOHNSON. (L.S.)