The Preparation and Production of Essences or Extracts from Vegetables.
Year: 1895

page_text: Date of Application, 23rd Dec., 1895
Complete Specification Left, 7th July, 1896-Accepted, 8th Aug., 1896
PROVISIONAL SPECIFICATION.
The Preparation and Production of Essences or Extracts from
Vegetables.
I MORTIMER WOOLF, of 9 Denmark Street, St. George's in the East in the
County of London, Manufacturer, do hereby declare the nature of my invention
to be as follows :-
The object of my invention is to prepare essences, or extracts, from vegetables,
which essences or extracts can be used either directly, as food, or for the flavouring
and strengthening of soups, gravies, soup preparations conserves, or other food
preparations. All kinds of vegetables can be treated according to my invention;
such as carrots, turnips onions, tomatoes, celery, and the like; whether they be
roots, or other forms of vegetables.
According to my invention I reduce the vegetables to be treated, which may be
done by cutting, crushing, or pulping, and I then place them in a vessel and cover
them with water, and I then apply heat by any suitable means, such as by a fire
or steam jacket, or digester, and under pressure, or vacuum or not as desired.
The boiling is continued for a time in accordance with the nature of the vegetables
being treated. Usually from four to eight hours boiling will answer. When the
boiling is completed the liquor is drawn off and the vegetables are removed and pressed,
or treated in a centrifugal machine vacuum filter, filter press, or other apparatus
to extract the liquor contained therein. The liquor so removed is added to that
drawn off from the boiling vessel, and the liquors are strained, or filtered, and then
concentrated by evaporation of the water therefrom, which may be done in a hot
water bath, vacuum pan, or other suitable apparatus until the liquors acquire the
required consistency, say a thick fluid or pasty consistency. Salt is added either
in the form of a solution, or in a finely powdered condition, during or after
evaporation or at any convenient stage of the process. About one part of salt
to each three parts of vegetables may be used but the quantity may of course be
varied. Spices or seasonings, or the like can also be added if desired.
The product of the hereinbefore described process can be packed or put up for
sale, alone or mixed with meat extract, flour or other forms of food, or food
preparations.
Dated 23rd day of December 1895.
JOHNSONS & WILLCOX,
47 Lincoln's Inn Fields, London, W.C., Agents.
COMPLETE SPECIFICATION.
The Preparation and Production of Essences or Extracts from
Vegetables.
I, MORTIMER WOOLF of 9 Denmark Street, St. George's in the East, in
the County of London, Manufacturer, do hereby declare the nature of my
invention and in what manner the same is to be performed to be particularly
described and ascertained in and by the following statement:-
The object of my invention is to prepare essences or extracts, from vegetables,

page_text: which essences, or extracts can be used, either directly as food, or for the flavouring,
and strengthening of soups, gravies, soup preparations, conserves, or other food
preparations. All kinds of vegetables can be treated according to my invention;
such as carrots, turnips, onions, tomatoes, celery, and the like; whether they be
roots, or other forms of vegetables.
According to my invention I reduce the vegetables to be treated, which may be
done by cutting, crushing, or pulping, and I then place them in a vessel and cover
them with water, and I then apply heat by any suitable means; such as by a fire,
or steam jacket, or digester, and under pressure, or vacuum, or not, as desired.
The boiling is continued for a time in accordance with the nature of the vegetables
being, treated. Usually from four, to eight, hours boiling will answer... When
the boiling is completed the liquor is drawn off and the vegetables are removed.
and pressed, or treated in a centrifugal machine, vacuum filter, filter press, or other:
apparatus, to extract the liquor contained therein. The liquor so removed is added
to that drawn off from the boiling vessel, and the liquors are strained, or filtered,.,
and then concentrated by evaporation of the water therefrom, which may be
done in a hot water bath, vacuum pan, or other suitable apparatus, until the
liquors acquire the required consistency, say a thick .fluid or pasty consistency.
Salt is added, either in the form of a solution, or in a finely powdered condition,
during, or, after, evaporation, or at any convenient stage of the process. About"
one part of salt to each three parts of vegetables may be used but the quantity
may of course be varied. Spices, or seasonings, or the like, can also be added, if
d'esired.
The product of the hereinbefore described process can be packed, or put up for
sale, alone, or mixed with meat extract, flour, or other forms of food, or food'
preparations.
6
I may express a part of the juice from the vegetables before I subject them to
the heating operation in water and put aside the juice so expressed for addition
to the liquors obtained as aforesaid.
I
Having now particularly described and ascertained the nature of my inven-
tion, and in what manner the same is to be performed I declare that what I
claim is.
1. The preparation of essences or extracts from vegetables by cutting crushing
pulping or otherwise reducing the vegetables and then immersing them in water
and applying heat and removing and expressing the liquors from the said vegetables
and after straining or filtering the said liquors concentrating the same by
evaporation substantially as hereinbefore described, and whether part of the juices
be expressed previously to the said treatment or not.
2. As new articles of manufacture, essences or extracts of vegetables such as
can be produced in the manner herein before described.
Dated this 7th day of June 1896.
T
JOHNSONS & WILLCOX,
47 Lincoln's Inn Fields, London, W.C., Agents.