USRE11691E - Melkon lavon arakelian - Google Patents
Melkon lavon arakelian Download PDFInfo
- Publication number
- USRE11691E USRE11691E US RE11691 E USRE11691 E US RE11691E
- Authority
- US
- United States
- Prior art keywords
- melkon
- arakelian
- lavon
- labban
- twelve
- Prior art date
Links
- ICLYJLBTOGPLMC-KVVVOXFISA-N (Z)-octadec-9-enoate;tris(2-hydroxyethyl)azanium Chemical compound OCCN(CCO)CCO.CCCCCCCC\C=C/CCCCCCCC(O)=O ICLYJLBTOGPLMC-KVVVOXFISA-N 0.000 title 2
- 210000004080 Milk Anatomy 0.000 description 8
- 235000015140 cultured milk Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 235000008935 nutritious Nutrition 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 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
- 208000007882 Gastritis Diseases 0.000 description 2
- 229960004793 Sucrose Drugs 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000001079 digestive Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000001771 impaired Effects 0.000 description 2
- 230000004968 inflammatory condition Effects 0.000 description 2
- 235000015138 kumis Nutrition 0.000 description 2
- 235000020132 matzoon Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000000056 organs Anatomy 0.000 description 2
- 230000001954 sterilising Effects 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N tin hydride Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
Definitions
- a soluble nutritious blanc-mange containing nutritious lactic acid. It is made by stirring six ounces of starch in eight ounces of milk, boiling or sterilizing the remaining portion of the twelve pints of milk, and adding the first while boiling, and continuing about fifteen This is then evaporated to about one to two thirds (2; to lg) in a water-bath with stirring. From one-half to one ounce of canesugar is then added and the mixture removed from the fire and to a porcelain-lined vessel, and when it falls to 130 to 134. Fahrenheit twelve ounces of concentrated labban is added. The mixture is then covered with a cosy and allowed to remain about six hours at 80 to 90 Fahrenheit, or for. about twelve hours if at to Fahrenheit. It is then stirred, cooled to 33 to 35 Fahrenheit,
- the objectof this invention is to producev strained, and filled in tin -preserving-cans, which are then sealed.
Description
UNITED STATES.
PATENT OFFICE.
MELKon. LAVON ARAKELIAN, or NEW YORK, N. Y.
. 'FEYRMENT'ED mum reopen!) METHOD, OF ensssnvmo SAME.
srncmca'norr forming part of Beilsued Letters a No. 11,691, dated September 13, 189s. Original No. 580,541, dated April 13, 1897- Applioation for reissue filed Kay 14, 1898. Serial No. 680,768.
To all whom it may concern.- Be it known that I, MELKON Levon ARA- KELIAN, a citizen of the United States, residing at New York, in the county and State of New York, have invented certain new and useful Improvements in Fermented Milk Foods and Methods of Preserving Same; and I do hereby declare that the following is a clear and exact description of the invention, which will enable others skilled in the, art to which it appertains to make and use the same. Heretofore fermented milk foods have been used, and also have been placed upon the market, such as kafir, kumiss, matzoon, and labban, which. have met with a limited success.
a semisolid thick fluid which is very palatable, easily digestible, and whollynutritious, and a more permanent article of diet for infants, valids, and invalids, especially for those having impaired'digestive organs, and especially adaptable for dyspepsia, gastritis, and inflammatory condition of the alimentary canal. I
I have combined in my compound proteids,
- carbohdydrates, and lactic acid 'in such form 1 minutes.
and under such conditions that it is easily preserved. This might be termed a soluble nutritious blanc-mange, containing nutritious lactic acid. It is made by stirring six ounces of starch in eight ounces of milk, boiling or sterilizing the remaining portion of the twelve pints of milk, and adding the first while boiling, and continuing about fifteen This is then evaporated to about one to two thirds (2; to lg) in a water-bath with stirring. From one-half to one ounce of canesugar is then added and the mixture removed from the fire and to a porcelain-lined vessel, and when it falls to 130 to 134. Fahrenheit twelve ounces of concentrated labban is added. The mixture is then covered with a cosy and allowed to remain about six hours at 80 to 90 Fahrenheit, or for. about twelve hours if at to Fahrenheit. It is then stirred, cooled to 33 to 35 Fahrenheit,
The objectof this invention is to producev strained, and filled in tin -preserving-cans, which are then sealed.
The proportions which I have found best are: pure fresh milk, twelve pints; pure st'arch, six to twelve ounces; sugar, one-half to one ounce; condensed or sterilized labban, twelve ounces, and these are united as above a stated.
Heretofore labban and blanc-mange were separately made, but the former is less nutritious than when combined with starch, and the latter, being prepared with no fermentation, is less soluble than my preparation and, being less easily absorbed, is therefore less nutritious. foodswill accept this preparation, which has a specially agreeable taste somewhat similar to labban, but more rich than that. The lactic acid which it contains is the result of fermentation and is well known as an aid to digestion.
Having fully described my invention, what I claim, and desire to secure by Letters'Patout, is-
1. The hereinbefore-described preparation of fermented milk food, composed of milk, starch, sugar, and sterilized labban, containing lactic acid as the result of fermentation, substantially as and for the purpose described.
2. The process of preparing fermented milk Patients who dislike starchy foods and method of preserving same, which
Family
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