An Improved Alimentary Product, and Process of Manufacturing the same.
Year: 1894

page_text: Date of Application, 19th Oct., 1894
Complete Specification Left, 11th June, 1895-Accepted, 13th July, 1895
PROVISIONAL SPECIFICATION.
An Improved Alimentary Product, and Process of Manufacturing
the same.
I, JACQUES ESCUYER of 16 Rue Drouot, Paris in the Republic of France, do
hereby declare the nature of this invention to be as follows:-
Hitherto the only condensed sugared milk known is that containing an enormous
proportion of added sugar. This proportion generally varies from 35 to
42 per cent. of the finished product. This large proportion of added sugar in
ordinary condensed milk is necessary in order to obtain the temporary preservation
of the product and to allow of its being sent into the countries where it is intended
to be consumed.
This product has two great drawbacks, the first being that its preservation
whilst insured to a certain extent for some time, does not prevent the article from
thickening and becoming in time very unsuitable for consumption; the second
which is much more serious is that the large proportion of added sugar causes
the consumer to very soon find the article distasteful. Sick persons, to whom, in
countries where milk is scarce, condensed milk is given in default of better,
cannot long endure it. Without counting the fact that the great quantity of
sugar which they are obliged to digest is very deleterious to them, another and
dangerous drawback must be added, namely, the presence in the ordinary
sugared condensed milk of all the dangerous germs which may exist in the
raw milk.
The improved product which forms the object of my invention avoids all
these dangers. I prepare it by combining condensation and sterilization of the
milk.
In order to obtain this product, I proceed as follows. I take a given quantity
of fresh milk, for instance 100 litres and heat it in a double vessel to a temperature
of 80° Centigrade for about a quarter of an hour.
The milk having been reheated, I pour it into a vessel heated by steam, and I
bring it to boiling point, that is, to about 100° C.
I then dissolve in this milk a quantity of from 2 to 5 kilos. of cane sugar, or
crystallized sugar per 100 litres of milk. These are the proportions which I
preferably employ but they may of course be varied to a certain extent.
The person preparing the milk may choose the quantity which appears most
suitable for meeting the tastes of his customers.
I then gradually convey the milk thus prepared into a vacuum condensing
apparatus by means of a suction pipe which is immersed in the vessel containing
the sugared milk. In the vacuum apparatus under the action of heat and vacuum
the milk gradually loses the water which it contains.
The operation is stopped the moment the milk has acquired the desired density;
this may easily be ascertained by drawing samples at the testing tap of the vacuum
apparatus, a condensed milk, thickened more or less at the option of the operator,
is thus obtained.
A suitable thickness is obtained by condensing the milk in such a way as to
obtain about 40% of finished product, that is to say in such a way as to obtain
40 kilos. about per 100 litres of sugared milk used.
The product may however be made thicker or thinner, the manufacturer may
himself fix the degree of concentration and the return which be desires to obtain
from the milk used.

page_text: When the concentration has been completed' the condensed milk obtained is
poured into tins which are hermetically sealed: The whole is then sterilized by
heat, either directly by means of steam under pressure, or by means of a digester
as in the case of preserved meats, or by means of one or other of the numerous
processes of sterilization at present employed 'for milk.
When the sterilization is completed, such tins as are defectively sealed, either
from defects in the soldering or other cause; are removed and the remainder are
then ready for. sale..
"
The product thus obtained which I call' a "pure sterilized condensed milk with
a slight addition of sugar may be preserved indefinitely as long as the tins
remain hermetically closed. Auy suitable vessels may be used in place of tins,
provided that they be hermetically closed.
WM: P. THOMPSON & Co.,
Of 6 Lord Street, Liverpool, Agents for the Applicant.
An Improved' Alimentary Product, and Process of Manufacturing
the same.
I; JACQUES ESCUYER of 16 Rue Drouot, Paris in the Republic of France, 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':-
Hitherto the only condensed. sugared milk known was that containing, an
enormous proportion of added sugar. This proportion generally varies from 35
to 42 per cent of' the finished product. This large proportion of added sugar in
ordinary condensed milk is necessary in order to obtain the temporary preservation
of the product and to allow of its being sent into the countries where it is intended
to be consumed.
This product has two great drawbacks, the first being that its preservation,
whilst insured to a certain extent for some time, does not prevent the article from
thickening and becoming in time very unsuitable for consumption; the second
which is much more serious being that the large proportion of added' sugar
causes the consumer to very soon find the article distasteful. Sick persons, to
whom, in countries where fresh milk is scarce, condensed milk is given in default
of better, cannot long endure it. Without counting the fact that the great
quantity of sugar which they are obliged to digest is very deleterious to them,
another and dangerous drawback must be added; namely; the presence in the
ordinary, sugared condensed milk of all the dangerous germs which may exist in
the raw milk.
The improved product which forms the object of my invention avoids all
these dangers. I' prepare it by combining condensation and sterilization of the
milk.
In order to obtain this product, I proceed' as follows :-
I take a given quantity of fresh milk, for instance 100 litres and. beat it in
a double vessel to a temperature of 80° Centigrade for about a quarter of an hour.
The milk having been re-heated, I pour it into a vessel heated by steam, and
I bring it to boiling point, that is, to about 100°C.
I then dissolve in this milk a quantity of from 2 to 5 kilos. of cane sugar,
or crystallized sugar, per 100 litres of milk. These are the proportions which
I preferably employ but they may of course be varied to a certain extent.

page_text: The person preparing the milk may choose the quantity which appears most
suitable for meeting the tastes of his customers.
I then gradually convey the milk thus prepared into a vacuum condensing
apparatus by means of a suction pipe which is immersed in the vessel containing
the sugared milk. In the vacuum apparatus under the action of heat and vacuum
the milk gradually loses the water which it contains.
The operation is stopped the moment the milk has acquired the desired density;
this may easily be ascertained by drawing samples at the testing tap of the vacuum
apparatus; a condensed milk, thickened more or less at the option of the operator,
is thus obtained.
A suitable thickness is obtained by condensing the milk in such a way as to
obtain about 40% of finished product, that is to say in such a way as to obtain
40 kilos. about per 100 litres of sugared milk used.
The product may however be made thicker or thinner, the manufacturer may
himself fix the degree of concentration and the return which he desires to obtain
from the milk used.
When the concentration has been completed the condensed milk obtained is
poured into tins which are hermetically sealed. The whole is then sterilized by
heat, either directly by means of steam under pressure, or by means of a digester
as in the case of preserved meats, or by means of one or other of the numerous
processes of sterilization at present employed for milk.
When the sterilization is completed, such tins as are defectively sealed, either
from defects in the soldering or other cause, are removed and the remainder are
then ready for sale.
"
The product thus obtained which I call a pure sterilized condensed milk with
a slight addition of sugar may be preserved indefinitely as long as the tins
remain bermetically closed. Any suitable vessels may be used in place of tins,
provided that they be hermetically closed.
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 :-
1. An improved alimentary product consisting of milk with a slight addition of
sugar prepared by a combined sterilizing and condensing process, substantially as
hereinbefore described.
2. An improved process for the manufacture of an alimentary product, consisting
in subjecting milk with a slight addition of sugar to a combined sterilizing and
condensing treatment, substantially as hereinbefore described.
Dated this 10th day of June 1895
WM. P. THOMPSON & Co.,
Of 6 Lord Street, Liverpool, Agents for the Applicant.