USRE9016E - Improvement in prepared cereals - Google Patents

Description

/ be a merchantable article.

UNITED Srrrrus Aruur OFFICE.

LEWIS s. ourcnnsrun,

or new YORK, 1r. 1., assreuon TO STANDARD onnnans COMPANY.

' IMPROVEMENT IN PREPARED CEREALS.

Specification forming part of Letters Patent No. 215,575, dated May 20, 1879; Reissue No. 9,016, dated December 30, 1879; application filed December 9, 1879.

To all whom it may concern;

Be it known that I, Lewis S. Onrorrnsrnn, of New York, N.Y., have invented an Improvement in Prepared Cereals, of which the following is a specification. Y

Cereals have been cooked by steam, both in a whole and in a ground or crushed condition,

and such cereals have been dried and put up in packages for market. Cereals prepared in this manner are not well adapted to breadmaking, or for cakes and other articles of food that require to be fermented before cooking, because the steam-cooking in the process of manufacture destroys or lessens the raisin g or leaveningproperties of the cereals.

My present invention consists in the combi nation of steam-cooked cereals in the form of meal or hour with uncooked flour or meal, the two being intimately mixed together, so as to The corn-meal or other material that requires considerable time to thoroughly cook it is therefore in a condition to need but little subsequent cooking, and the uncooked Wheat or other flour is in a con dition 'to be acted upon by the baking-powder,

or other leavening material.

I am. aware'that baking-powder and leaveniIig material have been mixed with ordinary flour before it is sold. This, therefore, is not my invention. I remark, however,'that any suitable or desired leavening material is to be introduced into the com bined cooked and uncooked cereals, either by the person using the same or into the package before it is sold. The cooked cereal tends to prevent injury to the uncooked flour mixed with it, and but little time is required to cook the food as made from this improved mixture of cereals.

I employ Indian corn, wheat, oats, rye, or a mixture oftwo or more of these cereals. They are in a thoroughly cooked and dry condition. To cookthese cereals any suitable steaming or steam-cooking apparatus is employed 3 and as steamers for cooking rice and other niaterials in a pot containing boiling water are well known, I remark that any such apparatus of a suflicient size may be used. The cereals are thoroughly dried by any suitable means after being steam-cooked.

' I have found by experience that cereals that the leavening material may act upon the uncooked meal or flour.

Maize or Indian corn has not heretofore been as'extensively used as an article of food as its nutritious properties warrant, because there are few persons that understand how to make d I have also found that the same palatable. meal or crushed cereals are not well adapted for use in connection with leavening material. I therefore prefer and use the uncooked material iu the form of finely-ground flour, and find that wheat or rye is the best adapted to use with the leavening material.

In all instances the uncooked cereal is mixed with the cooked cereals in the proper proportion-say one part of uncooked to one or two parts of cooked cereal. The cooked and uncooked erushed and ground material might be put up in. packages and sold; but itis preferable to, introduce leavening material, such as soda, cream of tartar, or other suitable substance, in the proper proportion, previous to placing the prepared cereals in packages. The cereal thus prepared is ready to be mixed and baked or otherwise cooked, the uncooked flour being fermented or acted upon suficiently to heaven the mass previous to or during the cooking. ers, and other articles of food can be made from these prepared cereals. Of course, eggs, spice, and other flavoring substanccs'may be added, according to the article to be produced; and in consequence of the Indian corn or other cereal, that forms at least half the bulk, and generally'requires the longest time, being thoroughly cooked before being put up'for market, the subsequent cooking of the article of food requires but little time.

I am aware that'various vegetable substances, such as grain, flour, and meal, have been thoroughly cooked, dried, and sold in packages; also, that grains or cereals of differeut kinds or qualities have been mixed and put up in packages for sale, and that corn has Bread, cakes, puddings, muffins,'crackbeen dried after being exposed to steam and i. I elaimas my invention-1 then ground and mixed with wheat-flour; but the corn wzis not cooked. Nope of these meth-f ods of preparing produces the same material as I employ, for either the corn or other-meal: is not cooked, orielse there is nothing that will Iii my improved 2113i: ele of food the corn or other meal is in a thorfermentwith rapidity.

oughly-cooked condition, and the uncooked flour fermen'ts under the action of the leevening material.

The new artiele adapted tous e as fo0d, eon- :sistie'g of ground or crushed steam-cooked ce getlier, Sqhstant-ially'as'set fort-h.

- Signed'by-me 'thie 25th' day of November,

Lewis vs'. ZGHIGHESTER;

fGH'Ais. SMI rH.