IMPROVEMENTS IN THE MANUFACTURE OF EXTRACT OR ESSENCE OF MALT
Year: 1882

page_text: LETTERS PATENT to Thomas Dence and John James Mason, of the firm of
Brand and Company, Little Stanhope Street Mayfair, in the County of
Middlesex Manufacturers, for an invention of "IMPROVEMENTS IN THE
PROVISIONAL SPECIFICATION left by the said Thomas and Denco John
James Mason at the Office of the Commissioners of Patents on the 21st April
1882.
THOMAS DENCE and JOHN JAMES MASON, of the firm of Brand and Company,
Little Stanhope Street, Mayfair, in the County of Middlesex, Manufacturers
"IMPROVEMENTS IN THE MANUFACTURE OF EXTRACT OR ESSENCE OF MALT
"
This Invention relates to an improved method or process of manufacturing
concentrated extract or essence of malt to be used as an invalid food or
beverage.
The objects of the said invention are to manufacture the concentrated extract
or essence in such a manner as to retain therein the whole, or a very great
proportion, of the diastase and other beneficial and nutritive properties and the
aroina of the malt and to extract from the same all sediment and other
indissoluble matter; also to produce the said concentrated extract or essence
in a more convenient and less expensive manner than has heretofore been
practicable.
We have discovered that these results can only be obtained by effecting the
requisite evaporation of the inalt liquor with very great rapidity, that is to say,
the evaporation must be effected without giving time, whilst the same is in
progress, for the occurrence of those chemical changes which are caused by contact
of the heated liquor (while in course of evaporation) with the atmosphere at a
bigh temperature throughout the long period of time required in the ordinary
slow evaporation process. We have therefore devised the following process or
method of producing the said extract or essence :—

page_text: The ground malt is boiled in water for about five hours in large covered pans,
heated by steam, or fire, or otherwise; it is then allowed to stand and settle for
about one hour. The clear liquid is then taken from the top of the pans by means
of a syphon or other device and the sediment is passed through a strainer to obtain
the remainder of the clear liquor. The clear liquor thus obtained is then treated
in a reducing vessel constructed expressly for the purpose of effecting the required
rapid evaporation.
I prefer that this vessel should be of circular or cylindrical shape, and its bottom
must be so formed as to permit it to be readily placed in position upon, and
removed from, a "hot plate" forming part of the heating apparatus. The bottoin
should fit into a round opening of the "hot plate" which should be so arranged
that the fuel is kept at an almost white heat. The said vessel is made of copper
lined or coated inside with tin or other metal which will not have any injurious
action upon the contents. The clear liquor is poured into this vessel in quantities
of from one gallon to two gallons at a time and by the intense heat is immediately
subjected to violent ebullition filling the whole or nearly the whole of the reducing
vessel. In from five to ten minutes of time nearly the whole of the water
_contained in the liquor becomes converted into steam, but the extreme rapidity of
the process prevents those injurious-chemical changes herein before mentioned. The
appearance of this steain and of the liquor, indicates to the attendant-the-precise.
moment when the process should cease. Great care should be observed in this
respect, and at the precise moment the concentrated extract or essence should be
poured off. A fresh quantity of liquor can then be poured into the said vessel for
-similar treatment,
The concentrated extract or essence thus-made--and drawn from the said vessel
is then subjected to a further evaporation for a short time in a steam or water
bath, vat, or pan to remove any superfluous quantity of water still remaining.
The concentrated extract-or-essence is then ready to be bottled off for use.
The term malt in this specification comprises not only malted barley,-but malted
wheat, oats, or other grain.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Thomas Dence and John James Mason in the Great Seal Patent
Office on the 21st October 1882.
THOMAS DENCE and JOHN JAMES MASON of the firm of Brand and Company,
Little Stanhope Street, Mayfair, in the County of Middlesex, Manufacturers,
'IMPROVEMENTS IN THE MANUFACTURE OF EXTRACT OR ESSENCE OF MALT"
Our invention relates to an improved method or process of manufacturing
concentrated extract or essence of malt to be used as an invalid food or
beverage.
The object of our said invention is to manufacture the concentrated extract or
essence in such a manner as to retain therein the whole, or a very great
proportion, of the diastase and other beneficial and nutritive properties and the
aroma of the malt, and to extract from the same all sediment and other
insoluble matter; also to produce the said concentrated extract or essenco
in a more convenient and less expensive manner than has heretofore been
practicable.
Wo have discovered that this result can only be obtained by effecting the
requisite evaporation of the malt-liquor with very great rapidity, that is to say,
the evaporation must be effected without giving time, whilst the same is in
progress, for the occurrence of those chemical changes which are caused by contact
of the heated liquor (while in course of evaporation) with the atmosphere at a
high temperature throughout the long period of time required in the ordinary
slow evaporation process. We have therefore devised the method or process
hereinafter described of producing the said extract or essence. The ground malt
is boiled in water for about five hours in large covered pans heated by steam, or
fire, or otherwise; it is then allowed to stand and settle for about one hour. The
clear liquor is then taken from the top of the pans by means of a siphon or other
device and the sediment is poured into a strainer to obtain the remainder of the
clear liquor.
The clear liquor thus obtained is treated in a reducing vessel for the purpose of
effecting the required rapid evaporation. We prefer that this vessel should be
constructed expressly for this purpose, that is to say, that it should be of circular
or cylindrical form and its bottom should be so formed as to permit it to be
readily placed in position upon, and removed from, a plate forming part of the
heating apparatus and termed the "hot plate." The bottom of the said vessel
should fit into a round opening in the said hot plate which should be so made that
the fuel is kept at an almost white heat. The said vessel is made of copper, lined
or coated inside with tin or other metal which will not have any injurious action
upon the contents.
Into a vessel of this description, say twenty four inches in diameter and twelve
inches in height, the clear liquor is poured in quantities of from one gallon to two
gallons at a time, and by the intense heat, acting upon only a slight depth of the
liquor, the latter is immediately subjected to violent ebullition filling the whole, or
nearly the whole, of the reducing vessel in the form of froth. In from five to
ten minutes, nearly the whole of the water contained in the liquor becomes
converted into steam, but the extreme rapidity of the process prevents those
injurious chemical changes hereinbefore mentioned. The appearance of the steam
and of the liquor or froth indicates to the attendant the precise moment when the
process should cease, that is to say, when the evaporation has been carried on to a
sufficient extent. The indications are as follow, namely, the froth does not rise to
such a height in the vessel, the colour of the froth is darker, the bubbles become

page_text: thicker and burst less freely and the steam assumes a denser condition and slightly
darker appearance. The exact moment can only be judged by experience of these
indications. Great care inust be observed in this respect, and at the precise
moment the concentrated extract or essenco should be poured off. A fresh quantity
of liquor can then be poured into the said vessel for similar treatment.
The concentrated extract or essence thus made and drawn from the said vessel is
then subjected to a further evaporation for a short time in a suitable vessel to
which heat is applied by fire, steain, or otherwise (for instance it may be placed in
a steam or water bath, vat, or pan), to remove any superfluous quantity of water
still remaining; the heat required being less than that previously applied. The
concentrated extract or essence is then ready to be bottled for use.
The term malt in this specification comprises not only malted barley, but malted
whent, oats, or other grain.
Having thus fully described our said invention and in what manner the same
may be conveniently and advantageously carried into practice, we wish it
understood that we do not claim broadly or irrespectively of the essential feature
of our improved method or process, the manufacture of concentrated extract or
essence of malt from the malt liquor, nor do we limit ourselves to the means or
apparatus-above-described-for effecting the evaporation rapidly as it is evident
that the same may be modified in many ways to attain a similar result, but-we-
claim -
The manufacture of concentrated extract or essence of malt from the malt liquor
by the improved method or process the essential feature of which is the rapid
evaporation of the liquor, as, and for the purposes, apecified
In witness whereof we the said Thomas Dence-and-John James Mason_have
hereunto set our hands and seals this Twentieth day of October in the year
of our Lord One thousand eight hundred and eighty two