US4084A - Improvement in the preparation of portable gelatine - Google Patents

Improvement in the preparation of portable gelatine Download PDF

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US4084A
US4084A US4084A US 4084 A US4084 A US 4084A US 4084 A US4084 A US 4084A
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gelatine
form
water
fluid
pound
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281Proteins, e.g. gelatin or collagen
    • A23L29/284Gelatin; Collagen

Description

UNITED STATES PATENT OFFICE.

PETER COOPER, OF NEW YORK, N. Y.

IMPROVEMENT IN THE PREPARATION 0P PORTABLE GELATINE.

Specification forming part of Letters Patent No. 4,084, dated June 20, 1845.

, following is a specification.

This improvement is effected by using Coop- 'ers refined American isinglass, (which your petitioner would recommend both on account of its superior quality and far greater cheapness,) the Russian isinglass, or any other pure form of gelatine, which may be taken either in the solid and dry form, in which it is usually found for sale, (in which case it must again be reduced to a liquid state by the application of water and heat,) or it may be taken directly from the manufactory in its liquid state, thus saving all the expense and risk of its subsequent preparation, as well as the necessity of again reducing it to a fluid form. To this liquid gelatine I would then add the following ingredients: For every hundred pounds of isinglass or gelatine, four hundred pounds best white sugar, the juice or acid of twelve hundred lemons, or an equivalent of acid of limes, the peal or rind of three hundred lemons, eight hundred eggs, ora sufiieient quantity of other linings, one pound peach-pits, one pound cinnamon, one pound mace, one pound allspice, half-pound of cloves, with such other spices and such variations of the quantities of all as will suit the tastes of different persons. To this solution of gelatine, with the various in gredients incorporated with it, a sufficientquantity of water should be added to reduce the Whole mass to a fluid of such consistency as would admit (after being boiled about ten minutes) of being passed through a fine filter. This filter may be constructed in any of the various forms now used in the refining of sugar. After a i this hot fluid has been passed through the filter, and thus rendered perfectly transparent, it is then to be concentrated or condensed by the evaporation of the great part of the water to such consistency as will insure it to keep for any length of time in a state of perfect preservation; or, if preferred, the water may be entirely evaporated and the whole reduced to a solid form. This may be effected by any I of the following methods: by boiling in cacao by any of the ordinary methods used in the refining of sugar; by forcing heated air into, through, or on the surface of the fluid; by evaporating in open pans heated by steam or otherwise, or by solar evaporation. In all these methods, however, care must be taken that the fluid be not brought up to 212 Fahrenheit, as violent and long-continued heat inj ures the strength of the gelatine. This transparent jelly, having been reduced by either of the above methods to a proper consistence, may, while yet hot, be drawn into jars or molds of any convenient form, and will be ready for sale. To this concentrated or solidified jelly it is only necessary to add a sufficient quantity of hot water to produce at any time a jelly of any consistency that may be required.

The improvement which I claim as my invention, and desire to secure by Letters Pat-r" ent, consists in making a transparent conce r trated or solidified jelly containing all the in. gredients, so combined, concentrated, or solidified that the 'article may be kept in a perfect state of preservation for any length of time, and be in a portable form for the supply of shipping, families, or for exportation, and requiring only the addition of the prescribed quantity of hot water to dissolve it, when it may be poured into glasses or molds, and when cold will be fit for use.

PETER COOPER. Witnesses:

M. D. FRENCH, ABRAM S. HEWITT.

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2841498A (en) * 1955-10-19 1958-07-01 Louis Milani Foods Inc Cold water-soluble gelatin composition and method of preparing the same
US6599551B2 (en) 2000-04-11 2003-07-29 Indiana Soybean Board, Inc. Protein enhanced gelatin-like dessert
WO2009126960A2 (en) 2008-04-11 2009-10-15 Amcol International Corporation Multilayer fragrance encapsulation

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2841498A (en) * 1955-10-19 1958-07-01 Louis Milani Foods Inc Cold water-soluble gelatin composition and method of preparing the same
US6599551B2 (en) 2000-04-11 2003-07-29 Indiana Soybean Board, Inc. Protein enhanced gelatin-like dessert
US6607776B1 (en) 2000-04-11 2003-08-19 Indiana Soybean Board, Inc. Protein enhanced gelatin-like dessert
US20030211216A1 (en) * 2000-04-11 2003-11-13 Indiana Soybean Board, Inc. Protein enhanced gelatin-like dessert
WO2009126960A2 (en) 2008-04-11 2009-10-15 Amcol International Corporation Multilayer fragrance encapsulation

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