USRE12649E - Reissued may - Google Patents

Description

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UNITED STATES PATENT OFFICE. l

CHARLES H. CAMPBELL, OE NEW'V YORK, N. Y., ASSIGNOR, BY MESNE ASSIGN. MENTS, To NATIONAL NUTRIENT COMPANY, OF JERSEY CITY, NEW JERSEY, A CORPORATION OF NEW JERSEY.

PROCESS OF OBTAINING CONCENTR'TED MII-K CONTAINING GREAM.

Specication of Reissued Letters Patent. l

Reissued May 14, 1907.

Original No. 786,626, dated April 4, 1.905. Applicationfor reissue lad December 14, 1905. Serial No. 291,793.

To all whom it' may concern,.-

Be it known that I, CHARLES H. CAMP- BELL, a citizen of the United States, residing in the borou l1 rif-Manhattan, city and State of New Yor lave invented a certain new and useful Process of Obtaining Concentrated Milk Containing Cream, of which the following is a specification.

My invention aims to rovide a new rocess of obtaining a foodp product made argely or wholly from milk and in which cream, and preierably a definite proportion of cream, is obte ined in the final product,

The product of my present application is a concentrated and preferably substantially desiccated milk navmg a flavor of cream induced b the i.resence of cream cultures.

, Where t e product is of the consistency of ordinary conc msed milk, it may have also the valuable quality that when water is added torestore it to its original density the cream will rise ai in fresh milk. Preferably also the produ( t contains not more than about enough cream to give twenty er cent.

of butter-fat in the desiccated pro uct. A"

convenient limit of the percentage of cream is such that th` product shall not be excessively greasy and shall be so dry as to permit substantially complete desiccation and o anulation to a desired fineness. If de- 3 sin-d to grind or powder the product, it Should not contain more than abouL ten per cent. of butter-fat. Preferably also the soluble and p( ptogenic (peptone-yielding underthe actioi of pepsin) qualities of the proteids are substantially undiminished, which property, together with the desired flavor, gives` the product the greatest value both as regards its nutritiveness and its pleasant taste.

The roduct of this improved process by the addition of *.vater may be converted into fluid milk containing any desired ratio of cream or butter-fat to the total fluid product. or it may be eaten dry. 1r the process oe stopped at a certain lpoint before the fat glo )ules of the cream ave been broken up andthe lnass reduced to a stable emulsion, the reconstituted milk is so perfect that the cream will rise tn e'rcon as in fresh milk. It can be more readily and cheaply handled and tran;=ported than fresh milk, and it can also be preserved for a much` longer time. .ln-

formity which it provides in the proportion' of fatty to nonfatty solids, the product belng superior 1n uniformity to milk taken at different times from even the same cow. Another advantage is that the proportion of cream may be varied to suit different purposes. For example, the product ma be made as rich in cream as mothers mil or as cows milk, or it may be made with a small percentage of cream sufficient for use in the manufacture of confections, chocolates, bakers products, or other manufactured food products. Another advantage which the desiceated product possesses over fresh milk is in the intimacy and permanency of combination between the fatty and the nonfatty solids.

According to my inproved process the milk is concentrated and preferably substantially desiccated, and at the same time i the cultures or bacteria in all or part of the cream are retained uninjured, and therefore serve to retain the flavor of cream in the final product. This may be actora lished by partially concentrating and prefhrably at the same time sterilizin milk, and mixing cream therewith (and pre erably concentrating the mixture) without further sterilization, so that the bacteria of thf.-4 added cream are not subjected to the action of the first part of the process.

My improved process, however, is not limited to such conditions as Will produce the specific product above described, except where it is so stated in the claims hereinafter, but may include the partial concentration of milk, and the adding of cream, with or Without the concentration and drying of the mixturc. The process in either case produces a product containing` both the fatty and the non-fatty solids of milk in any desired proportion and which is of considerable value.

The process is preferably carried out at so lov' .a tf-mnerature as to retain the soluble and peptogemc qualities of the proteids and so rapidly as to avoid souriug of the milk.

The general nature of the process of m invention and of a articular roduct which may be made there y having een indicated procesan,

other advantage of this process is in thc unlmay utilize certain features of the processes IOC described in Patents No. 668,161, to Jose h H. Cam bell, and No. 668,162., to Joseph Campbell and myself, both dated February 10, 1901,- but is distinguished therefrom in the nature of the ingredients used during different stages of the process, in the mixing of the cream with the partiall -concentrated milk at a particular stage of t 1e process, and in the details hereinafter referred to. Preferably the milk is first skimmedvand then concentrated to any suitable degree. For

example, theconcentration may be con-f tinued until the skim-milk is reduced to la thick fluid-as, for example, one-fifth or onesixth of its original volume. It is then still `quite fluid, about as much so as ordinaryv commercial condensed milk. The concentration may be carried to a less or a greater degree than that stated. The less the degree of concentration the greater the facility of mixing in the cream, and thev greater the degree of preliminary concentration the less the amount of subsequent concentration.

The desired proportion of cream is then added. These steps of the iprocess produce the concentrated product re erred to having approximately the consistency of ordinary condensed milk, and constitute in themselves a complete process subsidiary to themaln lnvention.

Where a desiccated product is to bc produced the amount of cream added is preferably such as to make the final product not more than about twenty per cent. butterfat. For the production of a well-flavored 1 product the cream should be added without undergoing any prelin'iinary treatment tend: ing to in'ure the bacteria which give it its flavor. he non-fatty and the fatty ingredients are then thoroughly mixed, the condition of the mass permitting the mixing to vbel most intimate, so that the product shall be entirely homogeneous. After thoroughly mixing the ingredients the whole mass is furor breeding-ground (especiall ther concentrated to dryness und substantlally to the polnt of complete. desiccation, or 1 the. drying may be going on simultaneously.'

with the mixing.

Preferably the entire process is performed with the milk at a temperature below the coagulating-point of albumen, so as to prc- Serve the solublel and peptogenic qualities oly the proteids, and it is performed with such rapidity as to avoid souring ol the milk. l may use a comparatively high temperature l(within the ctmgulating-point referred to) during the first concentration, and this, to-

gether with the comparatively long period of treatment, tends to sterihze the irst batch.

In the subsequentconcentriition or drying temperature below 120 and preferably in thc neighborhood of 100 Fahrenheit shouldv ,f be maintained, this stage of the process bei ing directed as far as possible to the preseri vation of the bacteria of the added cream, so

cream added to the'substantially sterilized concentrated skim-milk produces a distinct flavor in the final product. This is probably due to the fact that the partially-con- Centrated skim-milk serves as a culture-bed at temperatures between 90 and 104 ahrenheit) to permit the rapid multiplication of the flavor bacteria of the cream, the skim-milk being thus inoculated with the desired flavor.

An apparatus for carrying out the described process is shown more or less diagraminatically in the accompanying drawings, in Which- Figure 1 is a longitudinal and Fig. 2 a transverse section through the several elements of the apparatus.

The use of tliis apparatus is as follows: The skim-milk is put into a concentratingtank A, where it is maintained at. a desired evaporating temperature below the coagulating-point of albumen by means of hot water circulated through coils B and a jacket C, so as to partially vaporize it, exposing it -at the same time to a blast of air through the perforated pipe D, the volume of air supplied depending upon the applied temperature and the desired temperature of the milk. The blast of air carries off the heated vapor produced by the applied heat and maintains the milk at a tem erature below that of the applied heat. his difference in temperature in turn hastens the process, the external heat being continually taken up by the milk and carried off with a portion of the vapor by the blast of air. After concentrating the milk to the desired degree in the tank A, the valve lC is opened to let the milk into a mixer or combined mixer and drier F, into which also the cream is conducted from a hopper G. The mixture should be allowed to stand here until cooled to below 120 Fahrenheit and preferably to about 100 Fahrenheit. The shaft ll is rotated, and its arms stir and mix the product, being assisted in this function by the pins projecting inward from the lower wall of the vessel. 'lhe time spent in mixing thc product in the mixer F muy also be utilized in drying the same by providing a series' of nozzles J at one side of the vessel, through which air is projected into the mass and upon the extended surfaces exposed b v the rotating arms on the shaft. II, this mode of operation being, in effect, identical with that carried on in the next vessel. .But where no further concentration is desired, the blowing in of air in the mixer is dispensed with, and the only effe-et is to mix thel cream with the concentrated milk Without altering its consistency except in so far as the thicker or thinner cream thickens or thins the mass.

F or making a desiccated product the mixer l? and the operations carried oh therein may lOS IIO

be omitted entirely, a sufficient mixing of the mass occurring in the hereinafter-described drier and simultaneously with the drying of the mass therein. When the mixer F .has been used, however, the product is led therefrom into a drum K, into which heated air is projeeted'through a nozzle L, the drum being slowly rotated, so as to ex ose an extended suri'acc of the product to t ie desiccat- `ing action of the air. The operation in this drum is continued unt-il the mass .coats the wall of the cylinder thickly and is of a doughy or putty-like consistency, so that the continuation of the operation would give but slow results. It is then scraped from the walls of the vessel and is broken into small lumps, being subdivided again and again in any suitable apparatus and simultaneousl exposed to the desiccating action of air, pre erably heated. An apparatus suitable for this purpose is shown at M, which is a drum.

substantially identical with the drum K and in which is a revolving shaft N, having a number of arms which break up and continually stir the material, While the rotation of' the drum continually exposes a fresh surface of' the material therein to the action 'of air blown thereon through a series of nozzles O. When the product has reached a certain degree of dryness and smallness of the lumps, the shaft N may be removed and the operation continued in the drum M, or the material may be ret-urned to the drum K `for further treatment to bring it to a substantially complete desiccation, or the product may be conducted from the drum M toa drum P, which rotates about a hollow shaft Q, projecting from which are nozzles R, conducting hot air to the mass now in the condition of small lumps or grains. As the cylinder revolves, a cleat S, running lengthwise of the cylinder and carrying pins, lifts the material up toward the side, after which it falls aga-in to t-he bottom, the stirring and mixing of the same being assisted by a bar T,

upon which are pins staggered in relation to` the pins on the cleat S, the bar T being attached to the stationary shaft Q. 'llu` operation here will ordinarilyr be carried on until the particles are reduced to granules approximatelyY the size of ordinaryT cornmeal. It may then, if containing ten per cent. or less of fat, be further ground to any desired degree of lincness. 'lhe shaft Q is provided-near one end with a diaphragm which separates thc outlet end from the inlet portion, and the outlet. end is provided with apertures through which the air escapes, as indicate: by the arrow.

U is a pressure-llower for supplying air to the several vessels.' a heater being shown at V for heating the air and a branch pipe W for obtaining a supply of unheated air.

i may, if desired, use sterilized air in carrying out the lirst stage ol' my process. flu.

such case the milk during the first or concentrat-ing stage of the process may be, and preferably is, rendered entirely sterile, and when the cream has been added the mixture will contain only the bacteria of the cream, these being the bacteria which are desirable in order to obtain the fiavor of the cream in the final product. The final product, thou h apparently dry, may still contain from eig t to ten-per cent. of water. In this condition the bacteria are in a potentially-active state, though further bacterial action lis inhibited, so that the product will keep for an indefinitely long time.

Instead of adding cream to the partly-concentrated milk, I may obtain .the desired flavor in the final product by separating out from the cream the particular bacteria which gives it its attractive flavor and by adding this bacteria to the milk. Such addition may take place after any degree of partial concentration, itbeing only necessary that the subsequent -treatment shall not be such as to seriously injure the added bacteria. Such bacteria are now Well-known manufactured products. For example, I might secure a good butter culture or even a good cheese culture and introduceit in the manner described. In this Way I Ihave been able to secure a product having a very pleasant Roquefort cheese flavor.

It is not essential to the invention that skim-milk shall be used. The milk used in the first stage of the process may contain a certain amount of cream, if desired, considerably above the amount contained in ordinary skim-milk.

If the filial product be found drier than desirable, it may be enriched b y the addition of cream, butter, or any desired oily matter.

ln so far as the broad invention is concerned, the 'first part of the process is not necessarily carried out in the manner described. Any suitable concentrator and concentrating process may be employed during this stagesuch, for example, as the Well-known vacuum process.

The invention includes not only the complete detailed process described, but the novel sub-process forming a part thereof and consisting in cimcentrating milk from which all or a substantial iortion of the cream has been separated, and after the concentration irestoring cream in the desired proportion, with or without. subsequent concentration or dessicaiion; tluls differing from the process described in my Patent. No. 668,161, for malringr a concentrated milk containing cream, in that the latter process subjects the cream to the same treatment as themilk, converting the mass into practically an emulsion, while l the present process introduces the cream fwithout physical` change from its original form, that is, in large globules which remain suspended in the .concentrated milk, but rise IOO IOS

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graduall to the top when it is restored to the consistency of fresh milk just as does the cream in fresh milk. Such a process results in a condensed or concentrated milk, which, by the addition of water, gives milk resemblingr fresh milk vnot merel in coloi', taste, an chemical analysis, as is the case with the dessicated milk when restored to liquid form, but also in physical peculiarities. Where the cream and milk are treated together, as ex ilained, the mass is reduced to an emulsion, t e cream being finely divided and held in position throughout the mass even when subsequently' re-dihited to the specific gravity of fresh milk. The same is true of milk condensed by the ordinal' vacuum process. The concentrated milk obtained from the mixer F, however, carries the cream not in a finely divided state, but in substantially the large globular condition in which it is found in fresh milk. Owing to the degree of concentration of the mass, such cream cannot separate, and the milk is stable and can be transported freely and kept for a long time. On restoring it to its original` specific gravity, however, the globules of cream work their way upward through the comparatively thin and heavy milk, and collect on the top substantially as in fresh milk. Such a condensed milk is of great value, especially in those countries where rich fresh milk is rare.

Though I have described with great particularity of detail a process embodying my invention, yet I am not to be understood as limiting my invention to the specific process described. Many variations of the same are possible to those skilled in the art without departure from the invention. It is understood, also, that many variations may be made in the proportion of the ingredients or bv the addition or substitution of ingredients kiiown to those skilled in the art without departure from the invention.

What I claim, therefore, is-

1. The process of making a food product, which consists in partially concentrating skim-milk by applying heat thereto so as to artially vaporize the same, and exposingit at the same tim(` to a blast of air iii such volume as to carry otl' the heatedwapor produced and to maintain the milk at a tcmrature below that of the applied heat, whereby the milk may be concentrated rapidly and at a low temperature, mixing cream vwith the partially-concentrated skim-milk,

concentrating the-mixture to asubstantially solid condition by exposing extended surfaces thereof to the evaporating action of the air, and drying the mass by subdivision and ex osure to air.

2. T ie process of making a food product, which consists in partially coni entrating skim-milk by applying heat there i so as to partially vaporize the same anu exposing it at the same time to a blast of air in such volume as to carry off the heated vapor produced and to maintain the milk at a temperature below that of the applied heat, wherebyT the milk may be concentrated rapidly and at a low temperature, `mixing cream with the partially-concentrated skim-milk, and concentrating the mixture by exposing extended surfaces thereof to the evaporating action of hot air.

The process of making a food product, which consists in partially concentrating skim-iiiilk by applying heat thereto so as to partially vaporize the same, and exposing it at the same time to a blast of air to carryvoff the heated vapor produced and to maintain the milk at a temperature below that of the applied heat, whereby the milk may be concentrated rapidly and at a low temperature, mixing cream with the partially-concentrated skim-milk, and concentrating and drying the mixture.

4. The process of making a food product, which consists in partially concentrating skim-milk by applying heat thereto so as to partially vaporize the same, and exposing it at the same time to a blast of air to carry off the heated vapor produced and to maintain the milk at a temperature below that of the Vapplied heat, whereby the milk may be concentrated rapidly and at a low temperature, this concentration being continued until the mass is reduced to about one-sixtli its origi- .v

nal volume, mixing cream with the pariailyconcentrated skim-milk, amI concentrating and drying the mixture.

5. The process ci' making a food product, which consists iii partially concentrating skini-inilk by applying heat thereto so as to partially vaporize the same and exposing it at the same time to a blast of air to carry off the heated vapor produced, and to maintain the milk at a temperature below that of the applied heat, whereby the milk may be concentrated rapidly and at arlow temperature, mixing cream with the partially-concentrated skim-milk, and concentrating and drying the mixture at a tem .rature below approximately 120 Fahren eit.

6. The process of making a food product, which consists in partially concentrating skim-milk by applying heat thereto so as to partially vaporize the same and exposing it at the same time to a blast of air in such volume as to carry of the heated vapor produced, and maintain the milk at a temperature below the coagulating-point of albuiiien, whereby the milk is concentrated so rapidly as to avoid souriiig and at such a low temperature as to preserve the soluble and pcptogenie qualities of the proteids, mixing cream with the partially-concentrated skim-milk, and concentrating and drying the mixture.

7. The process of making a food product,

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'which consists in concentrating milk to a 13o 4thick luid constituting n culturv-hvd suitnhlv l'or crvum hmztcrin, ndding unstvrilizcd crvnm to thv pztrtinllLv-concviitrntvil milk' amd mixing it. intinmtvly thvrcwith so its to inocuhitv thv sumv with thv crvnm hzivtvriit, und l'urthvr convvntrnting :md drying thv. ,mixture nt such tvnuwrnturvs :is to rvtaiin uninjurcd :it lvnst n. portion ol' thv Imctvrin in thv vJ'vnm so thnt .furl-livr huvtvrnl :ict-ion is inhibitcd whilc thv lnictvrin. n rv rvtn-invd in n potvutinlly-nvtivv stutv und givv n hwor of crvnln to thvV limtl product.

S. 'l'hv provcns ol"mztking n. lood product` whichconsistn in com-.vnl railing milk tony thick lluid ('.onstitutingn vulturv-hvd suituhlc for crcnm bnctvrin.` :idding nnntvrilizvd crc-:tm to thv pairtinlI y-vimvvntrntvil milk nml mixing it intimutvly thvrv\\'ith so :is to iuoculntv thv saimc with thv crvum lnu'tvrin., :ind l'urthvr concvntrn.ting :md drying thv mixturv :it n. tvmpvrnturc hvlon' thc conguluting-point ol' nlhumvnso Ihnt thv Iwoluhlv nml pvptogvnic qunlit iv.\l ol' thv protvidI :tro suhstzmt inllv uudiminishvd` thv Ivm|wrnturv living also such :is to rvtnin uninjurvd :it lvnst :i port ion ol' thv hnvtvrin in thv crcum so thnt |`urlhvr lnictvrin-l :iv-tion is inhihitvd whilv thv lmctvrin :n.rv rvtuinvd in :i vpotcntiully-:icti\'v Htutv und givv ai lluvor ol' vrcum to thv innl product.

.t. The provvss of mnking :i l'ood product, which consists in l#tvrilizing :ind vonvvnlruting milk to :i thick luid constituting n. vultul'v-lvd lwuitnhlv for crvnm hnvtvrin., :tdding unstvrilizvd crvnm to thv trutvd ltvrilizvd milk und mixing it intimntvly thvrvwith so un to inoculutv thv Iuniv willi thv vrvztm lmvtvl'iu., und l'urthvr vom-vntrnting nml drying thv mixturv :it Iuch tcm |wrnturvs its to rvtnin uninjurvd :it lvn-st ny portion of thv hnctvrin. in thv crvnm so thut urthcr lmvtvrinl :tcl ion is inhihitvd \\'hilv thv lmclvriu :irv rvtninvd in u. stattv :ind givc n lhivor prtuluct.

potvn tinlly-nct ivo ol' crvnm to thvl innl pnrtinllY-convvn- 1t). ln. tht` prof-.css ol" vmnking n concentrntvd food product, concvntrnting skim milk to u thick lluid having n'pproximntcly onvsixth ol' its` originnl volumc hvnt thvrvto so its to pztrtiully vnporizc tho sumo, und vxposing it nt thc sumo timv to ai hlunt of nir in. such volumv ns to curry ol` tho liontvd vupor produvvd :md to mintnin tho milk :it n tcm )vrnturc hclow that of tho npplicd hvnt, w lvrchy thc milk muy hc concvutrntvd rapidly und nt u, low tvm|wrnturv, und mixing crvztm with thv, conccutrutvd skimmilk, until thvl muss is rcduccd to :t stathlv vmulsion :md stopping thv mixing hcl'orv, thv fut glohulvn orc hrokcn up.

Il. ln tht` provvsn of nmking it conccntrntvd I'ood product, oonwntrnting lkimmilk to :i thick [luid by limiting it to u tcmivrnturv hvlow thv cougulnting .point of nlmmvn, No thut thc solublv. und pvptogcnio qnnlitivx ol' thv irotvidl au'vl substantially undminishcd, :tm mixing crvnln with thv con cvntrzttvd skim-milk, `until thv muss is rvdnvvd to n. ls'tnhlv vniulson` :md stopping thv mixing hvl'orv thv l'nt glohulvhl auv hrokcn up,

l' ln thv provvss of muking n concvntrntvd l'ood product, voncvntrntng milk to n thick lluid constituting n. culture bvd Huituhlv l'or vrvnm lmvtcrin, :md :tdding unstorilizvd vrvnm to thv pnrtinlly concvntrntcd milk :md mixing it.intinnttvly thvrvwith so its to inocuhitv thv Hnmv with thv. crviun huctv-ria, und t'm'thvr concvntrnting the Inixturv at Huch tvmpvrnturv its to rvtnin uninjurcd at lvnst n portion ol" thv hnctvrin in thv. crcitm so thnt thv lntctvrin producc n lluvor of croaun in thv 'linnl product.

ln witnvss whvrvof l lntvv hvrvunto signed my nnmv in thv prvsvnvv ol' two subscribing w i tnvssvs.

(l lA ILLES Il. CAMPBELL.

W itnvssvs:

DoMINGo A. USINA, TMEODORE l. SNELL.

y applying

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