US176092A - Improvement in preparation of food - Google Patents
Improvement in preparation of food Download PDFInfo
- Publication number
- US176092A US176092A US176092DA US176092A US 176092 A US176092 A US 176092A US 176092D A US176092D A US 176092DA US 176092 A US176092 A US 176092A
- Authority
- US
- United States
- Prior art keywords
- food
- preparation
- pounds
- improvement
- ounces
- 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
- 235000013305 food Nutrition 0.000 title description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 150000001875 compounds Chemical group 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
Definitions
- the proportion of the constituents which I have found most nourishing and agreeable is as follows: One hundred (100) pounds of the compound are composed of various flours and meals, so mixed as to contain albumen, gluten, and fibrine, from fifteen (15) to eighteen (18) pounds; starch, from forty-five (45) t0 fifty-five (55) pounds; sugar and gum, from live (5) to eight (8) pounds; oils, from three (3) to seven (7) pounds; cellulose, from five (5) to twelve (12) pounds; and mineral salts from four (4) to six (6) pounds.
- the proportion of the ingredients in a pound to effect the above proportion of constituents is about as follows: Seconds-flour, four ounces; lentil flour, three ounces; bun ley, two ounces; prepared greats, two ounces rye, two ounces; maize, two ounces; rice, one
- the flour or meal of various nutritive grains mixed with mineral salts whereby the composition shall contain albumen, gluten, fibrine, starch, sugar, gum, oils, cellulose, and mineral salts, substantially as described.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
UNITED STATES:
PATENT OFFICE.
WILLIAM D. STONE, OF LONDON, ENGLAND.
IMPROVEMENT IN PREPARATION OF FOOD.-
Specification forming part of Letters Patent No. 176,092, dated April 11, 1876; application filed June 12, 1875.
To all whom it may concern:
Be it known that I, WILLIAM DOMETT STONE, M. 1)., of London, England, have invented Improvements in the Preparation of Food, of which the following is a specification The object I have in view is the manufacture of a vegetable food, which, in its compound form, shall offer to the several elements of the human body a better and more complete nourishment than that supplied by either of its component parts; and my invention therein consists in combining together the flour or meal of various nutritive grains and mineral salts, in such proportions that the compound will possess due quantities of albumen, gluten, fibrine, starch, sugar, gum, oils, cellulose, and mineral salts.
'The proportion of the constituents which I have found most nourishing and agreeable is as follows: One hundred (100) pounds of the compound are composed of various flours and meals, so mixed as to contain albumen, gluten, and fibrine, from fifteen (15) to eighteen (18) pounds; starch, from forty-five (45) t0 fifty-five (55) pounds; sugar and gum, from live (5) to eight (8) pounds; oils, from three (3) to seven (7) pounds; cellulose, from five (5) to twelve (12) pounds; and mineral salts from four (4) to six (6) pounds.
The proportion of the ingredients in a pound to effect the above proportion of constituents is about as follows: Seconds-flour, four ounces; lentil flour, three ounces; bun ley, two ounces; prepared greats, two ounces rye, two ounces; maize, two ounces; rice, one
ounce; calcium carbonate, three per cent; chloride of sodium, one per cent.
The several parts above named are thoroughly mixed or incorporated together, and desiccated or baked, at a low temperature, in a suitable vessel, and are then ready for packing for transportation or use.
By these means a very superior food containing all the practical elements of nutrition for the human body is produced, and its digestion and assimilation are promoted.
Having thus fully described my food, what I claim as my invention, and desire to secure by Letters Patent, is-
As a new article of manufacture for food, the flour or meal of various nutritive grains mixed with mineral salts, whereby the composition shall contain albumen, gluten, fibrine, starch, sugar, gum, oils, cellulose, and mineral salts, substantially as described.
W. DOMETT STONE, M. D.
Witnesses:
WM. R0131. PARKE, H. L. BAILEY.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US176092A true US176092A (en) | 1876-04-11 |
Family
ID=2245499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US176092D Expired - Lifetime US176092A (en) | Improvement in preparation of food |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US176092A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20230271845A1 (en) * | 2020-12-28 | 2023-08-31 | Shiraishi Kogyo Kaisha, Ltd. | Method for producing calcium carbonate and calcium carbonate |
-
0
- US US176092D patent/US176092A/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20230271845A1 (en) * | 2020-12-28 | 2023-08-31 | Shiraishi Kogyo Kaisha, Ltd. | Method for producing calcium carbonate and calcium carbonate |
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