A New or Improved Method of Treating and Preparing Cocoa, and г of Blending the same for Liquoring Together with Pure Ground Coffee, or Coffee and Chicory, or with Chicory and other Substances for which such Prepared Cocoa is applicable.
Year: 1895

page_text: Date of Application, 21st Aug., 1895-Accepted, 25th Jan., 1896
COMPLETE SPECIFICATION.
A New or Improved Method of Treating and Preparing Cocoa, and
г
of Blending the same for Liquoring Together with Pure Ground
Coffee, or Coffee and Chicory, or with Chicory and other Substances
for which such Prepared Cocoa is applicable.
I, DAVID STRANG, of Esk Street, Invercargill, in the Colony of New Zealand,
Coffee and Spice Manufacturer, 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 cocoa beans are roasted on an apparatus such as Strang's Hot Air Cocoa
Roaster, patented in Great Britain and numbered 4147 of 1881 in which the beans
are put in a wire cloth cylinder, closed at each end and having a sliding door on the
periphery, sufficiently large to admit of its being rapidly filled or discharged.
Inside the cylinder are fixed four diagonal agitators, placed at opposite angles
alternately, by which means the cocoa is being continually turned over while the
cylinder is in motion, thereby ensuring the equal roasting thereof. The cylinder
revolves in a frame, at four points of which are fixed studs, each bearing a loose
roller, running on rails, which extend outside of the hot air or roasting chamber,
to enable the cylinder to be easily drawn out of such chamber either to examine
or discharge the cocoa.
Cocoa contains a natural butter of exceeding purity and nutritive value, the
removal of which greatly deteriorates the cocoa.
Hitherto it has been usual to grind the cocoa nibs either into a plastic mass
or to first express or otherwise extract the oily matter and then grind the
residue with the addition of starch or other like matter.
Now according to my invention the abstraction of this important substance is
avoided. The cocoa is roasted in the before mentioned apparatus very perfectly
and throughout by a current of pure hot air the heat of which penetrates the
very heart of the cocoa bean, the natural quality and Havour of the cocoa being
retained and aroma and flavour of cocoa more thoroughly developed than by any
other process.
After roasting the cocoa beans are passed through a winnowing machine to
blow off the thin shell, and are then in what is known as nib form.
It is then blended with sufficient coffee beans or chicory nibs to make it
grind freely and so that a dry powder is produced for which purpose I find it
convenient to use about equal proportions by weight of the coffee beans and cocoa
nibs and about equal proportions in weight of the chicory nibs and cocoa nibs
and may grind either between small mill stones or between rollers, and then
pass the product through fine sieves of about 50 mesh after which I add the
required proportion of coffee or coffee and chicory to make up, together with the
coffee or chicory previously added, the proportions mentioned below, the whole is
then finally blended in an ordinary blending machine.
Proportions vary with the circumstances and quality of the ingredients, but I
have found after a long series of experiments that good proportions including,
the coffee beans or chicory added before grinding, are,-
Coffee not neanered coco 12 to 25 narts

page_text: The beverage produced is more healthful, uutritious, and much more palatable,
especially to invalids, than the ordinary coffee of commerce.
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. Treating and preparing cocoa for the purpose of being blended with pure
coffee, coffee and chicory, and chicory and the like substantially as described and
set forth in the foregoing Specification.
2. The herein.described compounds or new articles of manufacture respectively
produced by blending cocoa prepared as in the first claim with ground coffee,
ground coffee and chicory, and ground chicory.
NEWNHAM BROWNE,
Agent for the Applicant.
NEWNHAM BROWNE,
Agent for the Applicant.