Improvements in the Treatment and Roasting of Grain for Use in Coloring and Increasing the Palate Fullness of Beer.
Year: 1899

page_text: Date of Application, 9th Feb., 1899
Complete Specification Left, 7th Nov., 1899-Accepted, 6th Jan., 1900
PROVIDIONAL DELICATION.
Improvements in the Treatment and Roasting of Grain for Use in
Coloring and Increasing the Palate Fullness of Beer.
JOHNSON'S SACCHARUM COMPANY, LIMITED, Carpenter's Road, Stratford, Lon-
don, E., Brewers' Sugar Manufacturers, and EDWARD HENRY O'NEILL, Managing
Director of the aforesaid Company, do hereby declare the nature of this inven-
tion to be as follows:-
This invention has for its object the treatment & roasting of grain so as to
produce a material superior to black malt for the purpose of coloring & flavour-
ing ales & stout & of producing same in the more convenient & advantageous
form of flakes.
We take different grains, such as barley, maize, rice, wheat & oats & either
malted or not, according to the special flavor it is desired to produce. We
mix the grain with a solution of sucrose, glucose, dextrose, laevulose, maltose,
glycyrrhizin, dextrine or caramel, or with a mixture of one or more of these
bodies, in quantity sufficient to suitably swell the grain, either during or after
the process of roasting, which may be effected in a revolving cylinder, or
other suitable roasting apparatus, heated sufficiently to produce the desired
amount of torrefaction products or caramelization to impart the flavor & color
desired, but care should be taken that the temperature should not rise so high
as to decompose & carbonize & render insoluble & thus destroy the coloring or
flavoring substances.
To produce flakes, we take the roasted grain so prepared & steam it for about
10 minutes, cool for a sufficient time (24 hours answers well) & then we pass
it between smooth rolls, preferably about 18 inches diameter, worked hot or
cold, but preferably cold & both rolls running preferably at the same speed,
& then dry it in a current of hot air if necessary. We sometimes find it advan-
tageous to add to the prepared grain before roasting a small quantity say (0.1%
to 1%) of carbonate of ammonia which has the property of lowering the
caramelizing temperature & thus preventing the further decomposition by heat
of the torrefaction products of the carbohydrates & other substances present in
the roasting operation.
Dated this 8th day of February 1899.
Improvements in the Treatment and Roasting of Grain for Use in
Coloring and Increasing the Palate Fullness of Beer.
JOHNSON'S SACCHARUM COMPANY, LIMITED, Carpenter's Road, Stratford, Lon-
don, E., EDWARD HENRY O'NEILL, Managing Director thereof, Brewing Sugar
7
o

page_text: Manufacturers, do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in
and by the following statement:.
This invention has for its object the treatment & roasting of grain so as to
produce a material superior to black malt for the purpose of coloring & flavour-
ing ales & stout and of producing same in the more convenient & advantageous
form of flakes.
17
I
We take different grains, such as barley, maize, rice, wheat & oats & either
malted or not, according to the special flavor it is desired: to produce. We
mix the grain with a solution of sucrose, glucose, dextrose, laevulose, maltose,
glycyrrhizin, dextrine or caramel, or with a mixture of one or more of these
bodies, in quantity sufficient to suitably swell the grain, either during or after
the process of roasting, which may be effected in a revolving cylinder,..or
other suitable roasting apparatus, heated sufficiently to produce the desired
amount of torrefaction products or caramelization to impart the flavor & color
desired, but care should be taken that the temperature should not rise so high
as to decompose & carbonize & render insoluble & thus destroy the coloring &
flavoring substances.
The solutions may be mixed with the grain either by means of steeping or
sprinkling & in the proportion of from 1% to 10% calculated on the dry
materials.
To produce flakes, we take the roasted grain so prepared & steam it for about
10 minutes, cool for a sufficient time (24 hours answers well) & then we pass
it between smooth rolls, preferably about 18 inches diameter, worked hot or
cold, but preferably cold & both rolls running preferably at the same speed,
& then dry it in a current of hot air if necessary. We sometimes find it advan-
tageous to add to the prepared grain before roasting a small quantity say (0.1%
to 1%) of carbonate of ammonia which has the property of lowering the
caramelizing temperature & thus preventing the further decomposition by heat
of the torrefaction products of the carbohydrates & other substances present in
the roasting operation.
Having now particularly described & ascertained the nature of the said
invention, and in what manner the same is to be performed, we declare that
what we claim is:-
1. The addition of sucrose, glucose, dextrose, laevulose, maltose, glycyrrhizin,
dextrine or caramel to roasted grain & flaking the product substantially as
for the purpose described.
2. The treatment of grain by roasting, steeping or sprinkling, steaming, &
subsequently flaking & drying, substantially as described.
3. The treatment of grain, either malted or unmalted with added sugars, with
or without carbonate of ammonia before roasting & subsequently flaking as &
for the purpose substantially as described.
4. The flaking of roasted grain with or without preliminary treatment as &
for the purpose substantially as described.
Dated this 6th day of November 1800
:
For JOHNSON'S SACCHARUM COMPANY LIMITED.
J. C. O'NEILL,
Secretary.