IMPROVEMENTS IN THE MANUFACTURE OF MALTOSE AND ITS APPLICATIONS
Year: 1883

page_text: LETTERS PATENT to Jolin Imray of N° 28 Southampton Buildings Chancery
Lane in the County of Middlesex for an Invention of "IMPROVEMENTS IN
THE MANUFACTURE OF MALTOSE AND ITS APPLICATIONS communicated to
him from abroad by Leon Cuisinier of Paris in the Republic of France
"
PROVISIONAL SPECIFICATION left by the said John Imray at the Office of
the Commissioners of Patents on the 12th July 1883.
r
Τ
JOHN IMRAY of No 28 Southampton Buildings, Chancery Lane, in the County
of Middlesex IMPROVEMENTS IN THE MANUFACTURE OF MALTOSE AND ITS
APPLICATIONS" [communicated to him from abroad by Leon Cuisinier of Paris in
the Republic of France]
J
According to this invention, starch has added to it water and from 5 to 10 per
cent of what may be termed "infusion," that is to say, the liquid extracted from
germinating grain. The whole is thoroughly mixed in a vessel heated slowly by a
steam jacket to about 80° C. during about one hour. The liquid must is then
poured into a close vessel provided with an agitator and heated for about half an
hour till the pressure is about an atmosphere and a half. The liquid is then cooled
by surfaces kept cool by circulation of water, to about 48° C., and then has added
to it 5 to 20 per cent of infusion, according as saccharifaction is desired to take
place less or more rapidly. When saccharifaction has continued about an hour,
the juice is filtered by a filter press through filter paper supported on fabric, and
the liquid product may then be kept for several days without alteration at a
temperature of 48° C. The liquid is concentrated and filtered through animal
charcoal in filters heated and closed in the usual way. The charcoal can be
completely revived by washing with hot solution of soda, and then with hydro-
chloric acid.
Potatoes and roots of like kind are treated directly for production of maltose in
the following manner. After washing thoroughly, they are cut into thin slices,
and the juices are extracted by diffusion at a temperature of 40° to 50° C. and
concentrated. The mass left after extraction of the juices is bruised down to a
pulp, and has added to it residues of germinated grain pressed but not exhausted,
and water for liquefaction. The liquid is heated in a close vessel for about half
an hour to, a pressure of one to two atmospheres, and is then cooled to 48° C.

page_text: -
-
Infusion is then added to produce saccharifaction, and the product is filtered as
described for the treatment of starch.
In treating cereals, such as maize, for production of maltose, the grain may be
first ground without bolting, or the entire grain may be dealt with. Grinding is
had recourse to when it is desired to remove by washing a portion of the salts and
soluble gummy substances which interfere with crystallisation of maltose. This
washing is done with from an equal weight to double the weight of water, at a
temperature under 40° C. The liquid is rich in salts and gummy matters, and may
be used in the production of syrup for brewing purposes. When the grains are
dealt with, either whole or broken without grinding, they are subjected to a jet
of steam in a vessel which is closed, so that the steam condenses producing a
partial vacuum therein. Water is then introduced to macerate the grain at 40° to
50° C., during about 24 hours, and to effect diffusion, for which purpose the water
is changed by circulation. The moistened grain is then bruised to a pulp, and has
added to it water and other residues of germinated grain or "infusion," and the
mixture is well pugged for 30 to 40 minutes at a temperature of about 80° C. The
must is then cooled to about 48° C. and has added to it 10 to 20 per cent of
"infusion," and then, after about an hour of saccharifaction, the mass is filtered.
The solid matter separated, containing still a proportion of starch, can be used for
production of brewing syrup. The gluten contained in the juice is separated by
filtration through paper, and the juice is then subjected to prolonged saccharifaction
and treated in the manner described above for treatment of the saccharified juice
from starch. For producing syrup from maize or other cereals, the must, after
liquefaction, is heated for about an hour to 110° C., and is then cooled to about 48°
and has added to it 5 to 20 per cent of "infusion."
After about an hour of
saccharifaction, the malt is separated by filter pressing, washed and squeezed to
exhaustion. The juices expressed are filtered through paper, and left for a time
to saccharify, and then concentrated and filtered first mixed with paper pulp
through felt, and afterwards through animal charcoal when colourless syrup is
required.
The residues of the manufacture are of the nature of malt which can be pressed
and dried so that they will keep. They may be used for feeding animals, in which
case they should be moist. In the paper. filters there is collected a considerable
quantity of gluten, which may be applied to various uses, and the cakes of residue
contain oil which may be extracted in the usual way.
The maltose syrups may be applied directly for production of beer of high
quality. They may be concentrated along with essence of hops extracted by
maceration at boiling heat, and this compound can then be diluted with water,
heated to boiling temperature, then cooled to about 15° C., and treated with yeast
to produce beer. The addition of hops is, however, in most cases made by preference
at the time of making the beer. When the production of maltose is carried on in
the brewery itself, concentration of the liquid products is unnecessary, as they can
generally be used at once for making beer.
Maltose may also be used for sweetening wines by adding solid maltose to
vintage must, or the grapes can be mixed with maltose syrup.
For making
sparkling wines or liquors, the maltose syrup is fermented with barm, and when
the fermentation has continued to the desired point, the liquid is filtered through
paper under pressure to retain the gas, and bottled. For distilling purposes, the
juice, after commencement of saccharifaction, is fermented, and as the sacchari-
faction goes on during fermentation, both processes finish about the same time: The
liquid is then filtered and distilled. Generally, in the processes above described,
. the solid maltose may be pressed and melted several times and purified as desired
as for refined sugars, and this can be used for syrups generally, and in many
branches of.confectionary.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said John Imray in the Patent Office on the 11th January 1884..
JOHN IMRAY of No 28 Southampton Buildings, Chancery Lane, in the county
of Middlesex. "IMPROVEMENTS IN THE MANUFACTURE OF MALTOSE AND ITS
APPLICATIONS a communication to me from abroad by Leon Cuisinier of Paris in
the republic of France.
"
According to this invention, starch has added to it water and from 5 to 10 per
cent of what may be termed "infusion," that is to say, the liquid extracted from
germinating grain. The whole is thoroughly mixed in a vessel heated slowly by a
steam jacket to about 80° C during about one hour. The liquid inust is then
poured into a close vessel provided with an agitator and heated for about half an
hour till the pressure is about an atmosphere and a half. The liquid is then cooled
by surfaces kept cool by circulation of water, to about 48° C, and then has added
to it 5 to 20 per cent of infusion, according as saccharifaction is desired to take place
less or more rapidly. When saccharifaction has continued about an hour, the juice
is filtered by a filter press through filter paper supported on fabric, and the liquid
product may then be kept for several days without alteration at a temperature
of 48° C. The liquid is concentrated in a vacuum pan to about 28°, and filtered
through animal charcoal in filters heated and closed in the usual way. The
charcoal can be completely revived by washing with hot solution of soda, and then
with hydrochloric acid.
Potatoes and roots of like kinds are treated directly for production of maltose, in
the following manner. After washing thoroughly, they are cut into thin slices, and
the juices are extracted by diffusion at a temperature of 40° to 50° C and may be
concentrated if desired for manuring purposes The mass left after extraction of
the juices is bruised down to a pulp, and has added to it residues of germinated
grain, pressed but not exhausted, and water for liquefaction. The liquid is heated
in a close vessel for about half an hour to a pressure of one to two atmospheres,
and is then cooled at 48° C. Infusion is then added to produce saccharifaction,
and the product is filtered and treated as described above for the treatment of
starch.
In treating cereals, such as maize, for production of maltose, the grain may
be first ground without bolting, or the entire grain may be dealt with. Grinding
is had recourse to when it is desired to remove by washing a portion of the salts
and soluble gummy substances which interfere with crystallisation of maltose.
This washing is done with from an equal weight to double the weight of water, at
temperatures under 40° C. The liquid is rich in salts and gummy matters, and
may be used in the production of syrup for brewing purposes. When the grains
are dealt with either whole or broken without grinding, they are subjected to a jet
of steam in a vessel which is closed, so that the steam condenses, causing a partial
vacuum therein. Water is then introduced to macerate the grain at 40° to 50° C,
during about 24 hours, and to effect diffusion, for which purpose the water is
changed by circulation. The moistened. grain is then bruised to a pulp, and has
added to it from 2 to 10 per cent of water and either residues of germinated grain
or "infusion," from 5 to 10 per cent, and the mixture is well pugged for 30 to 40
minutes at a temperature of about 80° C. The must is then cooled to about 48° C
and has added to it 10 to 20 per cent. of "infusion," and then, after about an hour
of saccharifaction, the mass is filtered. The solid matter separated, containing
still a portion of starch, can be used for production of brewing syrups. The
gluten contained in the juice is separated by filtration through paper, and the juice

page_text: J
is then subjected to prolonged saccharifaction and treated in the manner described
above for treatment of the saccharified juice from starch. For producing syrup
from maize, or other cereals, the must, after liquefaction, is heated for about an hour
to 110° C, and it is then cooled to about 48° and has added to it 5 to 20 per cent
of "infusion." After about an hour of saccharifaction, the malt is separated by
filter pressing, washed and squeezed to exhaustion. The juices expressed are
filtered through paper, and left for a time to saccharify, and then concentrated
to 33% to 40°, and filtered, first mixed with paper pulp, through felt, and' afterwards
through animal charcoal when colorless syrup is required.
:
The residues of the manufacture are of the nature of malt, which can be pressed
and dried so that they will keep. They may be used for feeding animals, in which
case they should be moist. In the paper filters, there is collected a considerable
quantity of gluten, which may be applied to various uses, and the cakes of residue
contain oil which may be extracted in the usual way.
The maltose syrups may be applied directly for production of beer of high
quality. They may be concentrated along with essence of hops extracted by
maceration at boiling heat, and this compound can then be diluted with water,
heated to boiling temperature, then cooled to about 15° C, and treated with yeast to
produce beer. The addition of hops is, however, in most cases made by preference
at the time of making the beer. When the production of maltose is carried on in
the brewery itself, concentration of the liquid products is unnecessary, as they can
generally be used at once for making beer.
;
Maltose may also be used for sweetening wines; by adding solid maltose to
vintage must, or the grapes, which may be dry, can be mixed with maltose syrup.
For making sparkling wines or liquors, the maltose syrup is fermented with barm;
and when the fermentation has continued to the desired point, the liquid is filtered
through paper under pressure to retain the gas, and bottled. For distilling
purposes, the juice, after commencement of saccharifaction, is fermented, and as the
saccharifaction goes on during fermentation, both processes finish about the same
time. The liquid is then filtered and distilled. Generally, in the processes above
described, the solid maltose may be pressed and melted several times and purified
as desired, as for refined sugars, and this can be used for syrups generally, and in
many branches of confectionery.
Having thus described the nature of this invention and in what manner the
same is to be performed, as communicated to me by my foreign correspondent, I
claim —
First: The herein described process for the manufacture of maltose.
Second: The use of maltose prepared in the manner described, for brewing,
distilling, and the manufacture of syrups, wines, liquors, sugars and confectionery,
as herein set forth :
In witness whereof I the said John Imray have hereunto set my hand and
seal this Eleventh day of January, in the year of our Lord, one thousand, eight
hundred and eighty-four.