An Improved Method of Converting the Juice of the Jerusalem Artichoke into Levulose, and the Applications of the latter for Obtaining Various Products by Fermentation and Distillation.
Year: 1884

page_text: An Improved Method of Converting the Juice of the Jerusalem
Artichoke into Levulose, and the Applications of the latter
for Obtaining Various Products by Fermentation and
Distillation..
I, ALEXANDER MELVILLE CLARK, of the firm of A. M. and Wm Clark, of
53, Chancery Lane, in the County of Middlesex, Fellow of the Institute of Patent
Agents, do hereby declare the nature of the said Invention for AN IMPROVED
METHOD
LEVULOSE
OF
CONVERTING
AND THE
ARTICHOKE
INTO
JERUSALEM
LATTER FOR OBTAINING VARIOUS
THE JUICE
APPLICATIONS OF
OF
THE
THE
AND DISTILLATION
PRODUCTS BY FERMENTATION
a communication to me from
abroad by Edmond Louis Joseph Boniface, of 11 Boulevard Magenta, Paris, France,
Gentleman to be as follows:-
This Invention relates to a method of treating the juice of the Jerusalem
artichoke (helianthus tuberosus) for the purpore of converting it into levulose and
also to the application of the latter for the manufacture of various products all as
hereinafter described. The Jerusalem artichoke contains a peculiar kind of sugar
chemically known as synanthrose and also pseudo-amylaceous substances (inulin)
which are incapable of fermentation except by being previously converted into
levulose. Under the action of divers influences, these substances can be partially
converted into alcohol but only partially and accompanied by the production of
various essential oils, which it is desirous to avoid.
By the improved method of treatment of this Invention, the synanthrose and
inulin are quickly and entirely-converted into..levulose, which after a complete and
rapid fermentation yields a maximum percentage of alcohol, almost entirely free
from essential oils.
This improved method of treatment consists essentially in submitting the
synanthrose and inulin, whatever may have been their mode of extraction, to the
double influence of heat and of a mineral or organic acid. The juices or rasped
pulp are first raised to a temperature of about 100° C or over, for which purpose
any suitable method of heating may be employed, after which a proportion of acid

page_text: is added, varying according to the nature of the Jerusalem artichoke from which
the juices or rasped pulp have been obtained, the season of the year or the duration
of the operation, as a general indication it may be stated that the quantity of acid
employed should be between 0.0005 and 0.005 of the weight of the juices under
treatment and in most instances, the maximum amount of acid employed for the
conversion of the sugars or their cogeners into levulose is not sufficient to.
necessitate neutralization by means of chalk or other base before fermentation.
The conversion into levulose may be carried on under atmospheric or other
pressure, in which latter case, the operation would be more rapidly effected, and
with less acid. By this operation the juice is converted into a simple fermentible
solution of levulose which is fermented and which may be distilled in the usual
way or be employed for making a syrup or a beverage similar to beor.
To make syrup of levulose I proceed as follows: The juice of the artichoke
containing synanthrose and-inulin-is converted into levulose and purified after
the manner adopted in the manufacture of glucose syrups from starch. In this
manner I obtain a syrup of levulose which is a new product that must not be
confounded with glucose syrup, having a much more saccharine flavour, than the
latter and consisting entirely of levulose and not of a mixture of glucose and
dextrin as in the case of glucose obtained from starch. As above stated I obtain
by distillation of the pure levulose constituting the new product obtained by
treating Jerusalem artichoke by the process of this Invention alcohols uncontami-
nated by essential oils while by purifying and subsequently concentrating. the
solution I obtain levulose syrup of a quality much superior to glucose syrups.
I may also utilise the levulose for the manufacture.of a beverage having all the
qualities and flavour of beer, but much cheaper and free from all objections from a
hygienic point of view. The following is the method of operation-I take the
juice of the Jerusalem artichoke, of the richest quality obtainable and convert it
into levulose by the combined action of a temperature of abont 100° C and of an
acid care being taken not to employ a mineral acid which although unobjectionable
in the manufacture of alcohol might be dangerous if used in making beer. None
therefore but organic acids such as for example tartaric, citric, malic or acetic acids
should be employed, that is to say those acids which naturally exist in wines and
fruits and which are not merely innocuous but probably beneficial from a hygienic
point of view. I may also use carbonic acid under pressure. The juices after
conversion are submitted to the ordinary fermenting and other operations as for
making ordinary beer, a very good beer yeast being also obtained.

page_text: An Improved Method of Converting the Juice of the Jerusalem
Artichoke into Levulose, and the Applications of the latter
I, ALEXANDER MELVILLE CLARK, of the firm of A. M. and Wm Clark, of
53, Chancery Lane, in the County of Middlesex, Fellow of the Institute of Patent
Agents, do hereby declare the nature of the said Invention for "AN IMPROVED
METHOD OF CONVERTING THE JUICE OF THE JERUSALEM ARTICHOKE INTO LEVULOSE
AND THE APPLICATIONS OF THE LATTER FOR OBTAINING VARIOUS PRODUCTS BY
FERMENTATION AND DISTILLATION" (a communication to me from abroad by
Edmund Louis Joseph Boniface, of 11 Boulevard Magenta, Paris, France, Gentle-
man), and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement :-
This Invention relates to a method of treating the juice of the Jerusalem artichoke
(helianthus tuberosus) for the purpose of converting it into levulose and also to the
application of the latter for the manufacture of various products all as hereinafter
described. The Jerusalem artichoke contains a peculiar kind of sugar chemically
known as synanthrose and also pseudo-amylaceous substances (inulin) which are
incapable of fermentation except by being previously converted into levulose.
Under the action of divers influences, these substances can be partially converted
into alcohol but only partially and accompanied by the production of various
essential oils, which it is desirous to avoid.
By the improved method of treatment of this Invention, the synanthrose and
inulin are quickly and entirely converted into levulose, which after a complete and
rapid fermentation yields a maximum per centage of alcohol, almost entirely free
from essential oils.
This improved method of treatment consists essentially in submitting the
synanthrose and inulin, whatever may have been their mode of extraction, to the
double influence of heat and of a mineral or'organic acid. The juices or rasped pulp
are first raised to a temperature of about 100° C or upwards, for which purpose any
suitable method of heating may be employed, after which a proportion of acid is
added, varying according to the nature of the Jerusalem Artichoke from which the
juices or rasped pulp have been obtained, the season of the year or the duration of
the operation; as a general indication it may be stated that the quantity of acid
employed should be between 0.0005 and 0.005 of the weight of the juices under
treatment, and in most instances the maximum amount of acid employed for the
conversion of the sugars or their congeners into levulose is not sufficient to
necessitate neutralization by means of chalk or other base before fermentation.
The conversion into levulose may be carried on under atmospheric or other
pressure, the operation being in the latter case more rapidly effected, and with less
acid. By this operation, the juice is converted into a simple fermentible solution of
levulose which is fermented and which may be distilled in the usual way or be
employed for making a syrup or a beverage similar to beer.

page_text: To make syrup of levulose I proceed as follows: The juice of the artichoke
containing synanthrose and inulin is converted into levulose and purified after the
manner adopted in the manufacture of glucose syrups from starch. In this manner
I obtain a syrup of levulose which is a new product that must not be confounded
with glucose syrup, having a much more saccharine flavour than the latter and
consisting entirely of levulose and not of a mixture of glucose and dextrin, as in
the case of glucose obtained from starch. As above stated I obtain by distillation
of the pure levulose constituting the new product obtained by treating Jerusalem
artichoke by the process of this Invention, alcohols uncontaminated by essential
oils while by purifying and subsequently concentrating the solution I obtain
levulose syrup of a quality much superior to glucose syrups.
I may also utilise the levulose for the manufacture of a beverage having all the
qualities and flavour of beer, but much cheaper and free from all objections from
a hygienic point of view. The following is the method of operation: I take the
juice of the Jerusalem artichoke, of the richest quality obtainable and convert it
into levulose by the combined action of a temperature of about 100° C and of an
acid, care being taken not to employ a mineral acid, which although unobjectionable
in the manufacture of alcohol might be dangerous if used in making beer. None
therefore but organic acids such as for example tartaric, citric, malic or acetic acids
should be employed, that is to say those acids which naturally exist in wines and
fruits and which are not merely innocuous but probably beneficial from a hygienic
point of view. I may also use carbonic acid under pressure. The juices after
conversion are submitted to the ordinary fermenting and other operations as for
making ordinary beer, a very good beer yeast being also obtained.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed I declare that what
I claim is
1. The above described method of transforming the synanthrose and inuline
contained in the juice of Jerusalem artichoke into levulose by the application of an
acid at a temperature of about 100° centigrade, and either in open air or under
pressure, substantially as set forth.
2. The application and use of levulose in the manufacture of good alcohol by
distillation as above specified.
3. The application and use of levulose in the manufacture of levulose syrup,
substantially as above set forth.
4. The application and use of levulose in the manufacture of a special beer,
whatever may be the method of treatment employed, substantially as above set
forth.
5. As new products of manufacture, levulose beer and hygienic beverage, which
has heretofore never been obtained.

page_text: PROVIDIUNAL DPECIFICATION.
I, ALEXANDER MELVILLE CLARK, of the firm of A. M. and W™ Clark, of
53, Chancery Lane, in the County of Middlesex, Fellow of the Institute of Patent
Agents, do hereby declare the nature of the said Invention for AN IMPROVED
METHOD OF CONVERTING THE JUICE OF THE JERUSALEM ARTICHOKE INTO
LEVULOSE AND THE APPLICATIONS OF THE LATTER FOR OBTAINING VARIOUS
PRODUCTS BY FERMENTATION AND DISTILLATION a communication to me from
abroad by Edmond Louis Joseph Boniface, of 11 Boulevard Magenta, Paris, France,
Gentleman to be as follows:-
This Invention relates to a method of treating the juice of the Jerusalem
artichoke (helianthus tuberosus) for the purpose of converting it into levulose and
also to the application of the latter for the manufacture of various products all as
hereinafter described. The Jerusalem artichoke contains a peculiar kind of sugar
chemically known as synanthrose and also pseudo-amylaceous substances (inulin)
which are incapable of fermentation except by being previously converted into
levulose. Under the action of divers influences, these substances can be partially
converted into alcohol but only partially and accompanied by the production of
various essential oils, which it is desirous to avoid.
By the improved method of treatment of this Invention, the synanthrose and
inulin are quickly and entirely converted into levulose, which after a complete and
rapid fermentation yields a maximum percentage of alcohol, almost entirely free
from essential oils.
This improved method of treatment consists essentially in submitting the
synanthrose and inulin, whatever may have been their mode of extraction, to the
double influence of heat and of a mineral or organic acid. The juices or rasped
pulp are first raised to a temperature of about 100° C or over, for which purpose
any suitable method of heating may be employed, after which a proportion of acid

page_text: is added, varying according to the nature of the Jerusalem artichoke from which
the juices or rasped pulp have been obtained, the season of the year or the duration
of the operation, as a general indication it may be stated that the quantity of acid
employed should be between 0.0005 and 0.005 of the weight of the juices under
treatment and in most instances, the maximum amount of acid employed for the
conversion of the sugars or their cogeners into levulose is not sufficient. to
necessitate neutralization by means of chalk or other base before fermentation.
The conversion into levulose may be carried on under atmospheric or other
pressure, in which latter case, the operation would be more rapidly effected, and
with less acid. By this operation the juice is converted into a simple fermentible.
solution of levulose which is fermented and which may be distilled in the usual
way or be employed for making a syrup or a beverage similar to beer.
To make syrup of levulose I proceed as follows: The juice of the artichoke
containing synanthrose and-inulin-is converted into levulose and purified after
the manner adopted in the manufacture of glucose syrups from starch. In this
manner I obtain a syrup of levulose which is a new product that must not be
confounded with glucose syrup, having a much more saccharine flavour, than the
latter and consisting entirely of levulose and not of a mixture of glucose and
dextrin as in the case of glucose obtained from starch. As above stated I obtain
by distillation of the pure levulose constituting the new product obtained by
treating Jerusalem artichoke by the process of this Invention alcohols uncontami-
nated by essential oils while by purifying and subsequently concentrating the
solution I obtain levulose syrup of a quality much superior to glucose syrups.
I may also utilise the levulose for the manufacture of a beverage having all the
qualities and flavour of beer, but much cheaper and free from all objections from a
hygienic point of view. The following is the method of operation-I take the
juice of the Jerusalem artichoke, of the richest quality obtainable and convert it
into levulose by the combined action of a temperature of about 100° C and of an
acid care being taken not to employ a mineral acid which although unobjectionable
in the manufacture of alcohol might be dangerous if used in making beer. None
therefore but organic acids such as for example tartaric, citric, malic or acetic acids
should be employed, that is to say those acids which naturally exist in wines and
fruits and which are not merely innocuous but probably beneficial from a hygienic
point of view. I may also use carbonic acid under pressure. The juices after
conversion are submitted to the ordinary fermenting and other operations as for
making ordinary beer, a very good beer yeast being also obtained.

page_text: "
I, ALEXANDER MELVILLE CLARK, of the firm of A. M. & Wm Clark, of
53, Chancery Lane, in the County of Middlesex, Fellow of the Institute of Patent
Agents, do hereby declare the nature of the said Invention for "THE MANUFACTURE
OF A BEVERAGE SIMILAR TO BEER FROM THE JUICE OF THE JERUSALEM ARTICHOKE
(a communication to me from abroad by Edmund Louis Joseph Boniface, of
11 Boulevard Magenta, Paris, France, Gentleman), and in what manner the same is
to be performed, to be particularly described and ascertained in and by the following
statement :-
This Invention relates to a method of treating the juice of the Jerusalem artichoke
(helianthus tuberosus) for the purpose of making a beverage resembling beer. The
Jerusalem artichoke contains a peculiar kind of sugar chemically known as synan-
throse and also pseudo-amylaceous substances (inulin) which are incapable of
fermentation except by being previously converted into levulose.
By the improved method of treatment of this Invention, the synanthrose and inulin
are quickly and entirely converted into a fermentible solution of levulose, which by
fermentation yields a beverage having some of the properties of beer.
This improved method of treatinent consists essentially in submitting the
synanthrose and inulin, whatever may have been their mode of extraction, to the
double influence of heat and of an organic acid. The juices or rasped pulp are first
raised to a temperature of about 100° C or upwards, for which purpose any suitable
method of heating may be employed, after which a proportion of acid is added,
varying according to the nature of the Jerusalem Artichoke from which the juices or
rasped pulp have been obtained, the season of the year or the duration of the opera-
tion; as a general indication it may be stated that the quantity of acid employed
should be between 0.0005 and 0.005 of the weight of the juices under treatinent, and
in most instances the maximum amount of acid employed for the conversion of the
sugars or their congeners into levulose is not sufficient to necessitate neutralization by
means of chalk or other base before fermentation.
None but organic acids such as for example tartaric, citric malic, or acetic acids
should be employed that is to say those acids which naturally exist in wines and fruits
and which are not merely innocuous but probably beneficial from a hygienic point of
view. I may also use carbonic acid under pressure.
The conversion into levulose may be carried on under atmospheric or other pressure,
the operation being in the latter case more rapidly effected, and with less acid. By
this operation, the juice is converted into a simple fermentible solution of levulose
which is then submitted to the ordinary fermenting and other operations (as for
making ordinary beer) whereby a beverage resembling beer, and also a very good beer
yeast are produced.

page_text: Having now particularly described and ascertained the nature of the said invention
and in what manner the same is to be performed I declare that what I claim is
1. The application and use of levulose in the manufacture of a special beer,
whatever may be the method of treatment employed, substantially as above set
forth.
2. As a new product of manufacture, levulose beer or hygienic beverage, made as
herein described.