USRE18523E - op london - Google Patents

Description

- y 1932- E. H! MILES ETAL Rf r- 18,523 PROCESS OF MAKING A VEGETABLE FOOD 2 Sheets-Shee t 1 Original Filed July 8, 192's A s k r 3 N s v mm H 2 3mm m M w 8 8 3 v N R -3 3 0 V E fi a8 N V W k! k I J A 6 .2: at $3 7 @U 89 8 a A a R h s Ev Awv r 2% E 018 35 nu npwmgogoa Jllly 12, 1932- E. H. MILES T AL f'fiDCES-S OF MAKING A VEGETABLE FOOD Original Filed July 8. 1926 2 Sheets-Sheet 2 was 3 6?; 6G

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Jmonbm El/JTHCE HAMILTON MILE GERARD REILLY, I!

found necessary to subject them to a high.

Reiaued July 12,1932

v Re. 18,523

UNITED siAras PATENT OFFICE EUSTAGE EAMTLTON MILES, OF LONDON, AND GERARD REILLY, OF LUTON, ENGLAND PROCESS OF MAKING A FOOD Original No. 1,775,987, dated September 16, 1930, Serial 116. 121,230, filed July 8, i926, and in Great Britain July 15, 1925. Application for reissue filed January 11, 1932. Serial No. 585,982.

This invention relates to a new concentrated vegetable food composition and the process of making the same.

One of the objects ofour invention is to produce a highly concentrated vegetable food composition made from selected classes of vegetables in certain roportions, which is of a pleasant flavour, ree from bitterness or other unpleasant taste, which contains undeteriorated the greater part of the vitamins, natural plant salts in their organic combination, essential oils and other food elements of the vegetables (much of which is lost in ordinary cooking) so combined as to. be easyof digestion, and having the said food elements combined in such proportions and in such a way as to form a'curative food suitable for the maintenance of health and prevention of disease and which also will remaingood and edible for many months even though exposed to the air, without the addition of any preservative whatever, and without subject-ion to great heat as in cooking or canning, and which can be packed and transported without risk of deterioration. 'Some products of our process have remained good and edible though exposed to the air for more than two years.

Hitherto in order to delay or prevent decay or deterioration of food products, it has been temperature as in ordinary cooking and/or to prolonged heating, as boiling or baking and/or also to add thereto some preservative,- such as'ordinary refined (and therefore devitalized) sugar, table salt, boric acid. or formaldehyde. Such sugar sometimes crystallizes when the food is exposed to the air and also is irritating to the stomach, and is difficult of digestion by certain persons. Salt is well lmown to the medical profession to have a deleterious effect on the blood pressure of certain persons. Boric acid is also well known to "be deleterious to health, as is tormaldehyde.

By our process the use of such high temperatures and such added preservatives is avoided entirely and the'product preservedbles themselves also acts as a preservative,

preventing decay or deterioration."

Our product is characterized by a distinctive-pleasant flavour partaking partly of the combined-flavour of the different vegetables used, also 'by the absence of all bitterness or unpleasant flavours which exist in the vegetables themselves, or are developed by comminuting the vegetables or otherwise during the process; which unpleasant flavours are eliminated by the alternating of the different steps of our process. The characteristic flavour of our product is also created partly by carameli'zatmn, at the stages of our process indicated hereafter, and an agreeable colour is also thereby created which is useful in making a. salable product.

High temperatures such as are used in ordinary cooking destroy some of these pleasant flavours, and also destroy or render less capable of assimilation some of the vitam'ins, natural plant salts, essential oils and other valuable food elements. These are retained undeteriorated by our process in which the temperatures employed and the duration of their employment are considerably less than those used in ordinary cooh'ng of vegetables. This results also in great economy of fuel and heat. 7 a

We produce this composition by a nef Another essential feature of our process process (hereafter more particularly described) which consists in selecting vegetables of the types and classes and in about the proportions hereafter described, some of which'vegetables contain about 1% or less,

of saccharine material and some which con tain about 3% to 15% of such material, (said proportions being suitable, but our invention is not limited to the same) extracting their Juices cold, separately, by dividing or comminuting them, then draining and pressing away the juices (reserving the residues for treatment by suitable edible acid juice, referably in organic or non-devitalized orm, but any suitable edible mineral acid may be employed to render soluble and extract the insoluble phosphates, and to extract the calcium, magnesium and other natural plant salts in their organic or non-devitalized form therefrom to make the acid extract) ,heating the vegetables or the juices at certain stages of the process and at'temperatures hereafter described, collecting together the said juices,

adding thereto the said acid extract, hydrolyzing the saccharoses therein,-then concentrating the product by evaporating the same in vacuo, which separates the essential oils,

' then adding the'said oils to said concentrate which constitutes the finished product.

A portion of said residues may also be ground fine and added to the said concentrate so as to use the natural plant salts remaining in them, to increase the food value of the product.

A certain class of said vegetables which are of a dryvcharacter, such as beans, are

' treated separately (as hereafter more fully described) and the juice from them is procured by adding water, soaking and come minuting, this juice is then caramelized by heating to produce colour and an improved flavour. Certain vegetables which contain essential oils of an unpleasant flavour are treated separately and concentrated in vacuo separately as aforesaid, and the concentrate added to the finished product, while the said oils extractedby heating are thrown away. Hydrolyzation in our process differs from that ordinarily employed by chemists viz.

by heating'a substance with crude acid or alkali, whichis not suitable for a food prod-' uct.

. One of the parts ofour process which we claim as new, is such hydrolyzation in such a living (non-devi-talized) solution, by living plant salts and acids at a temperature that does not devitalize them or the prodnet. The hydrolyzation is done by the acid of the vegetables used for the extraction of the insoluble phosphates, and by the calcium.

' and magnesium salts extracted by said acid and by the salts of the other juices so mixed. These elenients all coact in theprocess.

acid juice in the treatment of said residues,

(instead of mineral acid) and said phosphates are removed from the fibre of said residues in such form as to be assimilable by the human system in which they are. of great value as food for the brain, nerves and bones. The use of mineral acid destroys this'assimilability.

In our process another essential feature which-is-new, is that we employ the fresh juices of vegetables, containing acid in large proportions, as they exist in the plant, instead of using inorganic acid, to render soluble and extract the insoluble natural plant salts retained by the fibres or pulp including the phosphates of calcium and magnesium, iron manganese, etc., from the said residues.

This extraction is thus eifected without destroying the Vitalistic connection between the purely mineral part and the organic part of-said natural plant salts. In other words it avoids devitalization of said salts. The use of mineral acids to effect the extraction of said salts would have the effect of devitalizing the said salts. v

The avoidance by our process of devitalization of the natural plant 'salts is an es-. sential feature of the "process and is new. By natural plant salts or natural salts is meant the complex substances resulting from the vital action of the growth of plants in which the metallic salts (e. g. calcium phosphate) are in combination with organic sub-- stances (in which form they are directly assimilable in the process of digestion which is not the case with ordinary pure chemical salts) The result of ourprocess is a new and improved food product more beneficial to health. which contains, in a greater quantity and in a more concentrated and more assimilable. form-than in other known food products the metallic salts in organic combination (the natural plant salts) and vitamins of the vegetables themselves; and a special characteristic of this food is that it keeps edible for many months though exposed to the air.

Our product is more useful and also of improved eflicacy as a foodrin (and a reventive of) thosestatesof ill-health which are. due to deficiency of the natural salts and v tamins and can be prepared to contain special proportions (by selecting for "the process vegeta )les containing them) of those metallic plant'salts which have good eifects in cases of disease; for example (but not limitingiit to use in such diseases) of sodium i of them to be used in the process may be left to the choice of the dietetist or chemlst It is intended that the description here in given is to be taken as illustrative and not in a limiting sense, as many changes can be made in carrying out our process without departing from the scope of our invention.

. material.

We produce-the said food composition inthe following manner, which can be more easily understood by reference to the accom "panying diagram as the process is somewhat complex.

The vegetable food materials to be used in this composition are divided into three main classes. '1. Vegetable food materials containing -about 1% or less of saccharine II. Vegetable food material which contain about 3% to 15% or more of saccharine material. III. Vegetable food materials containing acids in large proportion.

Class I is divided into. four sub-classesneeding different treatment on account of the different properties ofthe different vegetables. c

Sub-class (a)-'Vegetable food material from the raw juice of which undesirable properties such as bitter or nauseous flavours, characteristic of the vegetable itself can be removed by heating and straining as described. (Type spinach, lettuce, cabbage, water-cress etc. 4 a

Sub-class (b). egetable food material the raw juice of which does not contain such undesirable properties and therefore require no such heating. (Type celery.) I

Sub-class (c)- egetable food material which develops undesirable properties such as bitter flavours when the cell structure is ruptured by comminution. (Type onions.)

Sub-class (d)-Dry or partly dry vegetable food material such as seed vegetables. (Type beans.)

To make the said food composition or product the actual vegetables of either class or sub-class may conslst of one sort only of that class or morethan one.

The following is a formula giving, the

types and approximate quantities of vegetable food material found to be suitable be used in our process, but our invention is not limited to said quantities.

TYPE OF FORMULA Poundr Lettuce 5 Class I Sub-class (a) Cabbage. 1 Water-crass- 5 Sub-class (b) Ce1ery 30 Sub-class (c) -.On1ous 15 Beans 2 2 Class II Acid 10 Class III Tomato If it is desired to have a product containing more or less potash,'soda, lime, magnesium, iron, or other salts suitable for persons 'sufl'ering from certain ailments such as acidosis, rheumatism, gout, anaemia, etc. vegetables which contain more or less of said salts can be selected for the treatment under our process. I

All the said vegetable materials are to be taken in their raw state, thoroughly cleaned and all refuse and decay removed. All the materials of the vessel, etc., which come into contact with the product in any stage of the process, must be such that no deleterious action takesplace. a

the resulting pulp drained and pressed (2) to remove as much as possible of the vegetable juice (3), the residue is reserved for treatment by the acid material hereafter described (34) to (40). The juice (3) is heated (4) to 0., keeping it at said temperature until coagulation takes place, and the coagulum which forms is strained oil and drained and pressed (5), leaving a small residue (6B) which may be rejected as waste. This juice is heated at (4) because in the case of certain vegetablesof this sub-class (a) the raw juice has a harsh and bitter tast characteristic of the vegetable itself, which is removed or reduced with the coagulum when the latter is strained off, and thereby the flavour of the juice isimprovedj The juice (6) is then, with other juices sub'ected to the hydrolyzing process (41) as referred to hereafter.

The materials of ClassI, sub-class (b), are tre-atedin a precisely similar manner to those of sub-class (a) except that the juice (9) is not heated because it does not contain bitter or unpleasant flavours and is simply strained to remove any-solids accidentally p that treatment with the juices and extracts by hydrolyzation and by the several steps of the process following thereon, to and includused whole when not more than about of an inch thick in the thickest parts, otherwise they are sliced or divided-to reduce them to about that size, and immediately heated (10) by being plunged into boiling water or steamed until the whole reaches a tempera ture of about 80 C.: they are heated before being comminuted because we have found that heating prevents the formation of undesirable properties (i. e. bitter or unpleasant flavours, e. g. in the case of onions) which are otherwise formed by the mixing of the oell'contents when the vegetable matter of this sub-,class is comminuted without being first heated. The size specified is simply convenient in allowing the heat to penetrate right through the vegetable without delay. This material as stated is heated (10) until the whole has reached a temperature of about 80 0., when the heating is stopped (as prolonged heating would produce a slimy substance more difficult to work) and the material is further divided 0r comminuted (11) and the pulp drained and pressed (12) as in sub-class (a) (2). The juice (13) is reserved for further treatment with the juices and extracts by hydrolyzation and by the several steps of the process following thereon, to and including (46), the end thereof, referred to hereafter. The residue (13B) is reserved .for the same treatment as the residues at (34) to (inclusive) referred to herea er.

The materials of Class I sub-class (d) being dry, or artl dried, are treated with water and soa ed 14), divided or comminuted (15), is not already small, then drained and pressed (16) and the juice or liquor (17) is obtained. The residue (17B) is reserved for the same'treatment as the residues at (34) to (40) (inclusive) referred to hereafter. This juice or liquor is evaporated to dryness (18) by heating in shallow pans over the waterbath, and the driedresidue is heated in like manner still on the waterbath, until it develops a faint oran e brown colour and att e same time an appe zing flavour, by the slig t dehydration or fc'a ramelization of some of the constituents of'the said residue. This dried and heated residue is then lixiviated (19) with water in small quantity to dis solve the soluble constituents and is then strained and pressed (20) and this liquor forms the juice (21) obtained from materials of sub-class (b). This juice (21) is reserved for further treatment with the juices and extracts by hydrolyzation. and bvthe several of the proteids present) and in this tate the soluble portions of it cannot be easily separated. It is therefore necessary to eva 0- .rate it to dryness, which causes the proteids to be condensed into a. small bulk which enable the separation to be easily effected by lixiviation. v

The heating also effects at the same time the caramelization and develops the appetizing-flavour, and produces a change of colour which .indicates that chemical action has 'taken place. i I

The treatment (22) to (27 of the materials of Class II containing the saccharine constituents is identical withthat described above for the materials of Class I, sub-class (a), from (1) to (6) (inclusive) of the process (see table). The juice (27) isreserved for further treatment with the uices and extracts by'hydrolyzation and by the several steps of the process following thereon, to and including (46), the end thereof, referred to hereafter. y

The residuev (24B) is reserved for the same treatment as the residues at (34) to (40) (inclusive) of theprocess referred to hereafter. The residue (27R) is rejected as waste. I The acid material of Class III is obtained (29) to (33) from tomatoes or other suitable acid vegetable food material, by subjecting it to the process described above for Class I, sub-class (a), from (1) to (6) (inclusive of the process). The final juice or material (33) so obtained is diluted with water (33) The .residues obtained from materials of I P Class I and Class II will have different values assources of calcium and magnesium, largely on account of the kind of soil the vegetables are grown upon. The residues containing the "most calcium and/or magnesium'salts are se- .lected for treatmentby the acid liquid either by chemical test or roughly by inspection of the ash. The residues selected are collected together (34) and broken up fine (35) sothat they can be readily penetrated by the said acid liquid. This acid liquid is' sprayed over the said residues forming a mass which is stirred and kneaded to secure mixture and the aa- .se arate the liquid tion is allowed to go on for about an hour at a temperature not exceeding 75 (3., when the mass is drained and pressed again (36) to (37 from the residue (3 R). The residue (37B) is then agaln t eated in a similar way by adding water and mixing (38) and draining and pressing (5 9) will secure further valua le juice he final residue (40B is waste. Selected por- 'tions of other resi ues, which have not been ,treated by acid, may if desired be ground fine and added to the concentrated product (42) to use the natural plant salts still remaining therein. 7

Five juices (6), (9) (13), (21) and (27) have now been described, and in addition there are the juices (37 and (40) which are acid extracts from the treatments (35) and (38) just described. All of these juices (except such as are known to contain or by experiment are found to contain essential 011s of an unpleasant flavour) are collected together (being intimately combined in solu- *tion) in one vessel and heated to about 7 5 C. (41% till hydrolyzation of the saccharoses is wel evaporator and there evaporated in vacuo and concentrated (42) until a viscous mass is formed. There remains in the evaporator said viscous mass or concentrated product which is removed into a suitable repectacle. The hydrol zation is completed in the early stages of t e concentration in the vacuum 'eva orator (42).

he vapours from the said evaporator are conveyed to a condenser and there condensed by cooling (43) and the essential oils contained therein extracted by settlement or by a centrifuge. By experimenting it has been found that certain of the juices contain oils that are of an unpleasant flavour (e..g. celery). Thesejuices are hydrol zed at (41), then concentrated in vacuo at 42) and the condensate (43) containing the unpleasant oils is run to waste and not used. The concentrate,(42) is mixed with the final product (46). I

' Those essential oils of a pleasant flavour which have been extracted at (45) are retained andmixed with product in the receptacle. (46) in order to,.utilize theirflavouring and reservative properties. This forms our finis product which is ready to be placed in containers for sale.-

e final composition. productis a semisoli ,or viscous mass. at 1s plastic, not elastic like jelly. The specific gravity is about 1.5.

The odour is aromatic and. appetizing. The 1 colour is a deepfbrown, slightly reddish. The, taste is compounded partly ofthe characteristic flavours ofthe've etables used, with something added due to t e caramelization of those constituents which are sensitive to thelow temperature employed. It is piquant advanced. The liquid is then cooled toabout 30 0., and passed-on to the vacuum with the slight acidity of the acid juice;- When dilute with water it forms an appetizing soup. The water content is about 30%. The ash content is about 10%. The organic part consists largely of sugars and other carohydrates, and also roteids and extractives. However, the pro uct cannot be properly described otherwise than by reference to the process above set out..

In our resent application for patent we desire to c aim one specific form of our new food and the process of making it; in an application of even date herewith we claim our new food ,and the and generically.

What we claim and desire to secure by Let'- ters 'Patent is:

1". The rocess of making a concentrated vegetable ood composition consisting in extracting the naturaljuices from edible vegetables which contain about 1% or less of saccharine material; extracting separately the natural juices from edible vegetables which contain about 3% to 15% of saccharine material; extracting with a vegetable acid the natural plant salts from the residues of said vegetables; intimately combining in a suitablevssel all juices thus extracted, acids and natural plant salts; heating the mixture until hydrolyzation ofthe sucrose therein is well advanced; and concentrating the mass in vacuo. v

2. In the rocess set forth in claim 1, renprocess of makingitbroadly dering solu 1e and extracting the naturalv vegetable food composition consisting in' extracting the natural juices from edible vegetables which contain about 1% or less of saccharine material; extracting separately the natural" juices from edible vegetables which contain about 3% to 15% of saccharine material; extracting with a vegetable acid the natural plant salts from the residues of said vegetables; intimately combining in a suitable vessel all juices thus extracted, acids and natural plant salts; heating for a mod-- erate time at a moderate tem erature the mixture until hydrolyzation o the sucrose therein is well advanced; and concentrating the mass in vacuo. r

4. The process of mak a concentrated vegetable food composition consisting in ex.- tracting the natural juices-from edible vegetables which contain about 1% or less of saccharine material; extracting separately the natural juices from" edible vegetables which contain about 3% to 15% of saccharine material; extracting with avegetable acid' the natural said vegeta lant salts from the residues of intimately combining in a I 6 I I 18,533 I suitable vessel all juices thus extracted, acids and natural plant salts; heating fora moderate time at a moderate temperature the mixture until hydrolyzation of the sucrose therein is well advanced; and concentrating the mass in vacuo, the temperature at no time exceeding in the neighborhood of 80 C.

5. The process of making a concentrated vegetable food composition consisting in ex- 10 tracting the natural 1' uices from edible vegetables which contain about 1% or less of saccharine material; extracting separately the natural juices from edible vegetables which contain about 3% to of saccharine material; extracting with a vegetable acid thenatural lant salts from the residues of said vegetab es; intimately combining in a suitable vessel all juices thus extracted, acids and natural plant salts; heating the mixture go until h drolyzation of the sucrose therein is well advanced; and concentrating the mass in vacuo, condensing the vapors therefrom; separating the resultant oils; and adding said oils to the said mixture. 7 i In testimony whereof, we aflix our signatures.

EUSTACE HAMILTON MILES. GERARD REILLY.

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