A METHOD OF PREPARING A FOOD FOR INFANTS AND INVALIDS FROM MILK, MEAL, AND MALT
Year: 1883

page_text: LETTERS PATENT to William Robert Barker and Arthur Ledsam Savory both
of New Bond Street in the County of Middlesex. for an Invention of "A
METHOD OF PREPARING A FOOD FOR INFANTS AND INVALIDS FROM MILK,
MEAL, AND MALT,"
PROVISIONAL SPECIFICATION left by the said William Robert Barker and
Arthur Ledsam Savory at the Office of the Commissioners of Patents on the
28th May 1883.
WILLIAM ROBERT BARKER, and ARTHUR LEDSAM SAVORY both of New Bond
Street in the County of Middlesex "A METHOD OF PREPARING A FOOD FOR
INFANTS AND INVALIDS FROM MILK MEAL AND MALT
"
In manufacturing food according to our invention we proceed as follows:-We
take fresh, unsweetened unskimmed milk and mix it intimately with flour or other
suitable meal to the consistency of a stiff paste, so that the caseine of the milk is
equally divided and distributed throughout the mass. We then subject the
mixture to the action of heat in a closed oven fitted with pipes for hot air and
steam, and with valves for exactly regulating the temperature, and we gradually
evaporate the moisture not allowing the temperature to rise above 220° Fahrenheit
in any case. If the heat be too suddenly applied, or is allowed to rise beyond the
above temperature the effect will not be uniform throughout the mass, and the
food will be of unequal and inferior quality. The cooking may be considered
complete when the whole mass becomes easily friable and slightly fawn coloured.
The first part of the process ensures the proper division of the caseine, the second
part of the process ensures the proper cooking of the finely divided caseine, the
rupture of all the starchy granules of farina by the moist heat, and the evaporation
of the water; while all the valuable nutritive properties of the new unskimmed
milk and farina are preserved intact, but in a stable and cooked condition.
The food in this stage would however not be suitable to infants owing to the
comparative insolubility of the caseine present therein, and to complete the process

page_text: we add to the dry preparation resulting from the first two stages of the process a
suitable quantity of malt in a dry powdered state, taking care to intimately mix
the preparation which will keep for any length of time and is always ready for use
when required. When mixed with water it yields a pure milk food containing all
the valuable properties of fresh unskimmed milk and farina, and these in a dry
soluble and easily digestible form.
We would remark that the process of manufacture above described is one
requiring considerable attention, and that the several operations must proceed in the
order named. On no account must the malt be added before the mass is subjected
to the heat of the cooking oven, or the action of the diastase will be destroyed and
the food be indigestible by infants.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Robert Barker and Arthur Ledsam Savory in the Great
Seal Patent Office on the 26th November 1883.
WILLIAM ROBERT BARKER and ARTHUR LEDSAM SAVORY both of New Bond
Street in the County of Middlesex "A METHOD OF PREPARING A FOOD FOR
INFANTS AND INVALIDS FROM MILK MEAL AND MALT
"
In manufacturing food according to our invention we proceed as follows :-
Fresh unskimmed milk is mixed with flour (preferably that of wheat or maize)
or other suitable meal, in any apparatus capable of thoroughly mixing the liquid
and solid, so as to equally distribute the caseine of the milk throughout the mass,
and ultimately to obtain the mixed substances in a granular form or condition.
The preparation is next transferred to a suitable oven where it can be subjected
to a heat sufficient to break up the starch granules, cook the caseine, and lastly
dissipate the moisture so as to obtain the food in a dry or solid form. For this
purpose an oven capable of affording a temperature of three-hundred and twenty
degrees Fahrenheit is requisite, and its maximum heat should not exceed three-
hundred and seventy degrees Fahrenheit.
For
We would here observe that the above are maximum temperatures such as are
only required when dealing with bulk and for rapid work upon emergencies.
ordinary purposes we have found after long and careful experiments that a heat
ranging from Two-hundred and fifty degrees Fahrenheit to Three-hundred and
twenty degrees Fahrenheit gives the best results, and we therefore prefer to employ
these lower temperatures.
The mixed farina may be considered to be adequately cooked when the whole
mass assumes a pale brown or fawn coloured hue, and becomes easily friable. We
next reduce this mass to powder in a mill or mortar, aided by sifting and other
manipulation as in the case of ordinary powders.
To complete the preparation of the food we incorporate with the mixture of
cooked farina and milk, in its dry and powdered state, such a quantity of finely
powdered malt or malt diastase, as will be sufficient to ensure the complete trans-
formation or self-digestion of the farina when used as food.
To prevent any risk of injury to the diastasic properties of the malt, we allow
the mixture of cooked farina and milk to cool down to the temperature of the air,
or to a temperature certainly below one-hundred and twenty degrees Fahrenheit
before adding the malt to the said mixture.
The addition of this digestive agent after the proper cooking of the other
ingredients of the food secures the ready assimilation of the food by infants; and
the food is in a form which will keep unimpaired for a great length of time and can
be rapidly and easily mixed for use as required
In making food according to our Invention we use the ingredients in about the
following proportions viz :-
Best Wheat Flour or other suitable meal
Fresh Milk
Powdered Malt
-
-
100 parts by weight
وو
-
25
"
"
-
30
"
"
"
but we do not limit ourselves to these proportions as they may be varied according

page_text: The nitrogenous albumenoid constituents of the flour are moreover enriched by
the addition of the solid constituents of the fresh milk which remain after evapora-
tion of the water therefrom has been effected, and thus the resulting food is rendered
highly nutritious
The presence of the liquid in the mixture during the cooking or baking operation
produces a moist heat which ensures the rupture of all the starch granules, which
starch granules during the completion of the baking become, like the caseine,
properly cooked and assume a form in which the starch is best and uniformly
acted upon by the malt.
The fine dry powder resulting from the first two stages of the process contains
all the nutritive elements of the farina and of the fresh milk, in a perfectly cooked
and stable condition, essentially different from the extractiform foods, and not
liable to the secondary fermentations of extracts of malt or of condensed milks and
their derivatives.
The food in this state, that is before the incorporation therewith of the powdered
malt, which forms the concluding stage in its preparation, would be unsuitable for
infants owing to the comparative indigestibility of the starch contained therein;
but the addition of the malt, after the cooking operation, meets this difficulty and
renders the food when mixed with water, or milk or a mixture of both (preferably
at a temperature of one-hundred and twenty degrees to one-hundred and thirty
degrees Fahrenheit or thereabouts) self digestive.
It should be observed that the caseine contained in the food, although very
finely divided and thoroughly cooked, thus being rendered easy of digestion,
remains unaffected by the presence of the malt, and to remedy this the caseine of
the milk can be predigested in any well-known manner, just previous to mixing
the milk with the flour
We prefer to effect this predigestion of the caseine of the milk, when it is
considered desirable, by means of an essence of Pancreatine which we add in
sufficient quantity to the milk at a temperature of one-hundred and ten degrees
Fahrenheit or thereabouts, in the manner now well understood, taking care to
arrest the peptonisation just short of the development of the bitter flavour.
We would have it understood however that this prior peptonisation of the milk
forms no part of our new process.
From the foregoing explanation it will be understood that we utilize the whole
of the valuable solid constituents of the ingredients, and reject only the water
contained in the milk.
Having now set forth the nature of our Invention of "A method of preparing a
food for infants and invalids from milk, meal, and malt," and explained in what
manner the same may be carried into practical effect, we wish it to be understood
that We claim :-
The mode above described of preparing a dry food for infants and invalids from
meal, fresh milk and malt, whereby all the nutritive qualities of the farina and milk
are secured in a stable and easily convertible condition, and provision is made by
means of active malt diastase for ensuring the complete conversion of the starch
at the time of the food being mixed for use.
In witness whereof we the said William Robert Barker and Arthur Ledsam
Savory have hereunto set our hands and seals the twentieth day of November
in the year of our Lord One thousand eight hundred and eighty three.