USRE13847E - Manufacture of beverage extracts - Google Patents

Description

UNITED STATES PATENT OFFICE.

' JOHN L. KELLOGG, or BATTLE CREEK, MIcfiIGAN.

MANUFACTURE OF BEVERAGE EXTBACTS.

. Specification. of Beissued Letters Patent. Reigsued De 15 1914, No Drawing. Original No. 1,097,720, dated May 28, 1914, Serial No. 814,924. Application for reissue filed- October 22, 1914. Serial No. 868,144.

To all whom it may concern Be. it known that I, JOHN LEONARD KEE- LOGG, a citizen of the 'United States, residing in Battle Creek, in the county of Calhoun and State of Michigan, have invented a new and useful Improvement in the Manufacture of Beverage Extracts, of which the following is a specification.

My invention relates in general to the manufacture of beverage extracts, quickly soluble in water, from the starch bearing materials, such as wheat, corn, rye, barley and other cereals.

These extracts are intended to be dissolved usually in hot water to be used as a healthful beverage in place of coffee and other beverages. considered lesshealthful. Some years ago, I invented, manufactured and used, a quickly soluble extract for this purpose, which, in one instance, I made by heating and. roasting a mixture containing wheat, bran and molasses until the sugar of the molasses was caramelized, then dissolving out of the roasted product the soluble constituents, evaporating the solution to dryness and reducing the whole to a comminuted condition, the solid soluble extract thus formed consisting of extractive matter in com,- minuted condltion of a roasted cereal and a caramelized saccharine body. In

the product the soluble contents, evaporating to dryness and reducingto granular or other comminuted form, an extract is produced which is quickly soluble in water, and when properly made-makes ahealthful beverage having the .flavor: and general ch'ar acteristics 0 coffee.

In order that the nature and scope of myinvention may be fully understoo'd,I shall first describe in detail one mode in which I now prefer to carry out my invention, and then define in the claims the spirit of the invention and its scope.

1 In carrying out my invention, I first prepare a mixture of one-third ground" barley malt and two-thirds corn flour, wheat flour,

corn starch, or any other suitable starch material. I take the above mixture and mix it thoroughly with water until it is made into a thick paste. This paste is then placed in steam cooker or a jacket mixer and heated by means of steam to 160.? to 180 F. and kept at this temperature for about two hours. ties of the malt entirely convert the starch in the materials into maltose or malt sugar. I then place the mass in an inclosed rotary mixing cooker and cook it under about 40 pounds steam pressure for five hours. This serves to partially caramelize the malt sugar formed in the preceding step, and when the mass is drawn from the cooker it is of a dark brown cofi'ee color and has a sweetish bitter flavor. The material is'now drawn .oil' from the mixing cooker and thoroughly mixed in an ordinary bakers bread mixer with bran, malt sprouts, and roasted pulverized rye. After mixing, the product is thoroughly dried in an ordinary steam rotary drier and it is then roasted in an ordinary colfee roaster until it has a rich brown coflee color. This serves to further caramelize the malt sugar. The material is ing material is ground into a granular powder.- This granular powder is the final form of the productand the beverage prepared therefrom has the flavor and general characteristicsof a good grade of coffee when it is properly made. I use this product to prepare a beverage for instant use by placing a teaspoonful in a cup, pouring over it hot water, thoroughly mixing and adding cream and sugar to suit the taste.

Having thus described one way in which my invention is carried into practice, I claim as my invention:

l. The process of making a soluble beverage extract which comprises heating a mixture containing starch bearing material and By this step, the diastatic propermalt to convert the starch into maltose and caramelize the maltose, in dissolving out the soluble contents, inevaporating the solution and converting the evaporated extract into a dry comminuted' condition.

2. The process of making a soluble beverage extract which comprises keeping a mixture containing starch bearing material and malt at a temperature of about 140 to 180 F., 'so as to convert the starch into maltose, roasting the whole until the maltose is caramelized, dissolving out the soluble contents,

evaporating the solution, and converting theevaporated extract into a dry comminuted condition.

3. The process of making a soluble,beverage extract which comprises heating a mixture of. starch bearing material, bran and malt,s o; as to convert the starch into maltose, and caramelize the maltose, dissolving out the soluble contents, evaporating the solu beverage extract which consists of preparing.

a mixture of one part barley malt, two parts of suitable starchy material, and sufficient water to form a thick paste, heating said paste at a temperature of approximately F. until the starch therein is converted into maltose, cooking said material under approximately 40 pounds pressure for about five hours to partially caramelize the maltose therein, mixing the resulting material with bran, malt sprouts and roasted pulverized rye, drying and roasting the same to further earamelize the maltose, percolating the red sulting mass, evaporating'the-soluble extract in cacao and converting the resultant product 1nto a granular powder.

6. The process of preparinga powdered beverage extract which consists of preparing a mixture of one part barley malt, two parts of suitable starchy material, and suflicient water to form a thick paste, heating said paste until the starch therein is converted approximately 40 pounds pressure for about 'five hours to partially caramelize the maltose therein, mixing the resulting material with bran, malt sprouts, and roasted pulverized rye, drying and roasting the same to further caramelize the maltose, percolating the resulting mass, evaporating the soluble extract in oac'uo and converting the resultant product into a granular powder.

7. The process. of preparin a powdered beverage extract which consists of preparing a mixture of one part barley malt, two parts of suitable starchy material, and sufiicient water to form a thick paste, heating said paste until the starch therein is converted into maltose, cooking said material to" partially caramelize the maltose therein, mixing the resulting material with bran, malt sprouts and roasted pulverized rye, drying and roasting the same to further caramelize the maltose, percolating the resulting mass evaporating the soluble extract in'vacuo and converting the resultant product into a granular powder. 1

8. The process of preparing a powdered beverage extract which consists of preparing a mixture of one part barley malt, two parts of suitable starchy material, and suflicient water to form a thick paste, heating said paste until the starch therein is converted into maltose, cooking said material to partially caramelize the maltose therein, mixing the resulting material with bran, malt sprouts and roasted pulverized rye, drying and roastingthe same to further caramelize, the maltose, percolating the resulting mass, and evaporating the soluble maltose therein, {mixing the resulting material with bran, malt sprouts and roasted pulverized rye, drying and roasting the same to further caramelize'the maltose, percolating the resulting mass and evaporating the soluble extract in vacuo.

JOHN L. KELLOGG.

In the presence of CI-1A8. M. MARBLE,

C. H. HUGHES.

into maltose, cooking said material under