US4084A - Improvement in the preparation of portable gelatine - Google Patents
Improvement in the preparation of portable gelatine Download PDFInfo
- Publication number
- US4084A US4084A US4084DA US4084A US 4084 A US4084 A US 4084A US 4084D A US4084D A US 4084DA US 4084 A US4084 A US 4084A
- Authority
- US
- United States
- Prior art keywords
- gelatine
- improvement
- portable
- preparation
- pound
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000001828 Gelatine Substances 0.000 title description 12
- 229920000159 gelatin Polymers 0.000 title description 12
- 235000019322 gelatine Nutrition 0.000 title description 12
- 238000002360 preparation method Methods 0.000 title description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 239000012530 fluid Substances 0.000 description 10
- 235000015110 jellies Nutrition 0.000 description 8
- 239000008274 jelly Substances 0.000 description 8
- 241000206672 Gelidium Species 0.000 description 6
- 238000001704 evaporation Methods 0.000 description 6
- 108010059642 isinglass Proteins 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 229910052627 muscovite Inorganic materials 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 240000002268 Citrus limon Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 235000004310 Cinnamomum zeylanicum Nutrition 0.000 description 2
- 244000089742 Citrus aurantifolia Species 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 241000658540 Ora Species 0.000 description 2
- 235000006990 Pimenta dioica Nutrition 0.000 description 2
- 240000008474 Pimenta dioica Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 240000005147 Syzygium aromaticum Species 0.000 description 2
- 240000000280 Theobroma cacao Species 0.000 description 2
- 235000015450 Tilia cordata Nutrition 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 235000005764 cacao Nutrition 0.000 description 2
- 235000005767 cacao Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 239000001115 mace Substances 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000035917 taste Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000003491 tear gas Substances 0.000 description 2
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
Definitions
- 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.
- 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.
- 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.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Thermotherapy And Cooling Therapy Devices (AREA)
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.
Publications (1)
Publication Number | Publication Date |
---|---|
US4084A true US4084A (en) | 1845-06-20 |
Family
ID=2064384
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US4084D Expired - Lifetime US4084A (en) | Improvement in the preparation of portable gelatine |
Country Status (1)
Country | Link |
---|---|
US (1) | US4084A (en) |
Cited By (3)
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 |
-
0
- US US4084D patent/US4084A/en not_active Expired - Lifetime
Cited By (5)
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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