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US RE14633 E
Description (OCR text may contain errors)
UNITED STATES PATENT OFFICE.
cm mlm'rmn, mt. VALLEY, CALIFORNIA.
moles or me FRUIT-JUICE an arm ommc roon m murmu- V mnuc'rs.
cation for reissue fled larch 9, 1818. Serial 10. 221,581.
To all whom it may concern:
Be it known that I, CARL Amna'r Km, acitizen of the United States, and a resident of Mill Valley, Marin county, State of Cali- Another object of the invention is to pro-- it serve fruit juices in a dry state.
The invention possesses other advantawith the foregeous features, some of which, go' will be set forth at is h in the folowing description, where I s all outline in :0 full one form of carrying out the process of my invention. It is to be understood, however, that the recise method outlined herein is merely t e preferable formant carrying out the invention and that I do not limit I m f to such form.
' n accordance with my invention, fresh fruit juices which have been extracted from the fruit by pressure or similar means are filtered to remove any so moisture in the juices is removed by evaporation], The eyggoration is continued until the juices are armed to theconsistency of syrup. To the syrup I add material, such as paper pul 8 mixture gently to dryness. be material is sterile and is not'decomposed by the evaporated fruit juices and the amount of material added is preferabl' from 1% to 2% of the original amount 0 fruit juice.
In its dry fior any length of time, can be a quantity of state, the fruit juice can be kept easily stored fruit particles and the and heat the.
' or transported and retains its original flavor.
When the fruit juice is to be used the amount of evaporated water is added to the dry material and the originally added material is removed from the liquid by straining or otherwise. The strained liquid contains the fruit juice in its natural content and flavor.
Of course it will be understood that modifications ma be made in the details and procedure without departing from the spirit of the invention as claimed. I
1. The process of preserving fruit juice, which consists in evaporating the juice to the consistency of syrup, adding cellulose material thereto and evaporating the mixture to dryness.
2. The process of preserving fruit juice ,so that it may be recovered in its original state which consists in adding cellulose material to therjuice and evaporating to dryness.
3. e method 0 preserving fruit juice, which consists in evaporatin the juice to the consistency of syrup,'ad thereto a sterile material which is not decomposed by the evaporated juice, and slowly drying the mixture.
4. The process of preserving fruit juice, which consists in adding to the juice a material whichis not acted on by the juice to produce water soluble compounds and evaporatii iglthe mixture to dryness.
5. e process of preserving liquid food which consists in evaporating liquid therefrom, adding cellulose material thereto, and evaporating the mixture to dryness.
In testimony whereof I have hereunto set my hand at New York City, New York, this 16th day of May, 1917.
CARL ALBERT KERN.
Specification of Beissued Letters htent. Reiggued Apr. 15, 1919 '0 m. will I0, 1M3, dated November 14, 1918, Serial No. 86,885, fled June as, 1915 Altplil- I