Improvements in and relating to the Manufacture of a Concentrated Extract or Food Product.
Year: 1899

page_text: Date of Application, 23rd Nov., 1899-Accepted, 30th Dec., 1899
COMPLETE SPECIFICATION.
Improvements in and relating to the Manufacture of a Concentrated
Extract or Food Product.
We, MONTGOMERIE & COMPANY, LIMITED, having our registered office at 142, St.
Vincent Street, in the County of the City of Glasgow, Manufacturers, and JOIN
MONTGOMERIE, Managing Director to said Company, do hereby declare the nature
of our invention and in what manner the same is to be performed, to be parti-
cularly described and ascertained in and by the following statement:―
This invention relates to the manufacture of a concentrated extract from the fruit
of the pine apple (Bromelia Ananas) in combination with an extract from malted
barley, the object being to produce an easily assimilable food for invalids and
delicate children; and be also applicable as an ingredient in other food products.
We have found that the ferment contained in the plants of the family of Brome-
liaceae (of which the pine apple is the best known) is analogous to the action of
the ferment commonly called pepsin and is capable of digesting albumen in a
similar manner.
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In carrying this invention into practice we select barley of the finest quality
suitable for malting, and after thoroughly cleaning so as to remove all impurities,
the barley is placed on a kiln and dried to a temperature of about 130 degrees
Fahrenheit. After being dried and allowed to cool the barley is steeped in a
suitable vessel for about 36 hours, and the water is then run off. The steep and
the barley is then emptied on to the growing floor and allowed to remain in
what is termed a 'couched" condition for about 24 hours. It is then spread
out on the floors to a thickness of 6 or 7 inches and allowed to germinate for
10 or 11 days and kept regularly turned. When the barley is properly grown
it is placed on the kiln and allowed to dry slowly for about 4 days and finished
at a temperature ranging from 140 to 210 degrees Fahrenheit. After the
finished malt is removed from the kiln and allowed to cool it is run through
any of the well known cleaning machines so as to remove all the culms and
other impurities. The malt is then crushed by being passed through smooth
rollers when it is then ready for mashing.
Having thus described the mode of preparing the malt from the raw barley we
will now proceed to describe the preparation of the combined extract from the
pine apple (Bromelia Ananas) and from the malt, and the mode of performing
or carrying the same into effect or practice.
We have found the following proportions or quantities of materials very suitable,
in the preparation of what is termed wort. We place about 350 gallons water
in the mash tun at a suitable temperature say between 120 and 160 degrees
Fahrenheit.
time.
We then mix in one ton of the crushed malt and keep it agitated for some
As soon as the malt and water is mixed, we take the juice pressed from
about 200 lbs of pine apples (Bromelia Ananas) and after filtering we add this
to the mash along with the malt and keep it well agitated so as to allow the
active ferment from the pine apple to act on the albumen or albumenoids con-

page_text: tained in the malted barley. We allow the mash to stand for about 4 hours
and after clearing in the usual manner the wort is run off and evaporated in
a vacuum pan at a low temperature to a thick extract or to dryness.
Having thus particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that
what we claim is:-
First. A concentrated extract or food produced from the combination of pine
apple juice (Bromelia Ananas) and an extract of malted barley, substantially as
set forth.
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