Improvements in the Manufacture of Diastasic Ferments.
Year: 1895

page_text: COMPLETE SPECIFICATION.
Improvements in the Manufacture of Diastasic Ferments.
I, CHARLES LEHMAN HART, of 722 Robey Street, North, in the City of
Chicago, County of Cook, and State of Illinois, U.S.A., Gentleman, 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:-
In the preparation of worts or mashes, such as are used e.g. by brewers and
distillers, the agent generally employed for starch conversion is malt or mineral
acid. As a substitute agent, the invention designs to employ
66
"
crypto malt'
(so called) which has been grown upon a granular inert supplemental base.
For the purposes of the invention, the product obtained by growing various
koji" which
other spores is not distinguishable, in practical usage, from the "
results by growing the spores of moyashi or rice smut (aspergillus oryzæ).
Considered botanically, differences doubtless exist. But koji is the immature mold
together with the nutrient starch base whereon it has grown and the word never
applies to the mold or spore itself which is true moyashi. Hence there can be no
difficulty in extending the use of the word to define products of like sort, any more
than in the use of vulcanite to describe rubber compounds which vary markedly
perhaps in the character of the gums and salts present for vulcanisation; paraffine,
papier-maché, vulcanized fibre, celluloid, dynamite and many more are instances of
"coined words." It is a matter of indifference whether the Japanese coined word
koji "is taken up or another one is proposed, viz.: "crypto-malt," which may come
into fashion later.
Under prescribed conditions of heat and moisture, the spores of a wide range of
the cryptogamia may be caused to thrive notably upon starchy materials as a
nutrient base, and if the growth be arrested at a proper stage, the resultant product
will be found to possess high diastatic qualities. The invention proposes to utilize
this fact by providing a starchy nutrient (by preference) in quantity sufficient for
the abundant growth of the sown spores. The nutrient medium being suitably
prepared and intermixed together with the proper spores upon a granular
supplemental inert base (e.g., clean sifted sand) the mixture remains exposed at
such heat and moisture most suited for the rapid development of the spores. A
mold like growth results which can be checked at what experience shows to be the
stage for the elaboration of the resulting diastase and, on separating the inert base,
the product (which is crypto-malt) becomes at once available for use as a starch
converter.
Amongst other of the cryptogamia readily adapted to the processes may be cited
the spores of parasitic smuts, e.g. such as are native to maize (ustilago za mays),
to wheat, (ust.lago tritici), to rye (clariceps purpurea), to barley, (ustilago hordei),
and to oats, (ustilugo avena). Also, by selecting the spores of edible mushroom
(agaricus campestris and marasmus oreades) and of the common puff-ball of the
pasture fields (bovista ammophila). Besides these, there are doubtless many more
which investigation may show to be susceptible to growth upon starchy nutrients
as a base proper.
A certain specific sort of crypto-malt known as "koji " has been heretofore
produced by growing the spores of a parasitic plant (aspergillus oryza) upon
(1) rice grains or (2) the bran of cereals. The spores occur in commerce as a
yellowish-green powder termed moyashi, and the koji resulting from the arrested

page_text: employ the germs of brewer's yeast, (saccharomyces cervisa) as a substitute for the
spores proper, siuce the change in condition from water to air will transforin the
yeast germs or at least cause a distinctive mold-growth to ensue upon the starch
base and produce a definite crypto-malt.
Staren-Dase
Supplemental base (sand)
Water
Crypto-spores
TU LOO 105.
90 to 95 lbs.
10 lbs.
1 to 0-5 grams.
To 90 to 95 lbs. of sand there is added water (e.g. 10 lbs.) in volume sufficient to
moisten without saturating the sand. The starch base (e.g. 10 to 5 lbs.) is then
thoroughly admixed and the mass heated either in a closed steamer under pressure
or,
what is generally satisfactory, in an open vessel, supplying live steam through a
rented coil-pipe located within the tub. Steam treatment for 30 to 60 minutes
serves to thoroughly sterilize the batch and as well to break up the starch cells
which are distributed as a gelatinized coating over the particles of sand. The mass
drops out of the steamer in a granular state, not adherent to the vessel, and is
slightly moist to the touch. On cooling to about 100° F., the spores of maize-smut
are added, say 1.00 to 0.50 gram. for a 100 pound batch. The spores are usually
first mixed into a separated quantity of the batch, so as to be better handled for
even distribution.
III. GROWING.
The prepared batch is now spread in loose condition to a depth of about to
1 in. upon a number of wooden trays, of a size convenient for easy handling, these
trays being piled in tiers (with air-space between) in a growing room where a
humid atmosphere of 76° to 80° F. is maintained. The growing room usually
darkened and, instead of the trays, may be furnished with floors familiar to malt-
houses and upon which the batch can be spread. If a depth greater than inch is
given to the batch, the internal heat evolved by the growing plant compels greater
care to insure a humid atmosphere and may require stirring of the mass, at times,
to cool it below 110° F. which is a safety limit against plant injury. The higher
room temperature promotes a speedy growth, yet tends also to dry the batch and
it is difficult to maintain all parts of the room in uniform state as to heat and
moisture. Whilst the room temperature may be 90° F., or even higher, it always
demands closer attention from the operator and is besides more wasteful in steam.
The excessive quantity of bran formerly used is here replaced by an inert base,
so that the risks of organic decomposition are avoided; temperature and humidity
are consequently under better control and, in general, the cultivation proceeds
with greater uniformity and under conditions which more certainly prevent the
development of "wild" growths and other objectionable characteristics.
After some 36 to 52 hours, the growth has advanced until incipient white conidia
develop and show upon and throughout the mass, this being matted and interlocked
together by the spread of the mycelium. The moisture is thereupon shut off, so
that the atmosphere of the growing room is no longer humid, whilst a temperature
of 76° to 80° F. is still maintained. This speedily dries the material, leaving it in
readiness to be carried off to storage bins (in a cool, dry, place) or else and even
without drying, the growth can be carried directly to the leaching tubs.

page_text: period of 72 to 120 hours. The spores begin to mature even earlier, but an
abundant yield is attained by the more protracted growth. Variations in moisture
and temperature operate to vary the time required for producing the desired result
and a larger quantity of the starch base is taken, as indicated in the formula, when
the
purpose is to obtain a fresh culture-crop for re-sowing.
In the case of maize smut, if the mycelium be fully grown and the spores have
matured, the batch presents a yellowish green appearance.
The moisture is then
shut off and the mass thoroughly dried at a temperature of about 80° F. after
which it is stored in bulk in a cool, dry place or else bolted through a fine wire
sieve, to screen out the spores or powder. The powder is put in air-tight cans and
kept cool and dry. The material thus obtained is practically free from organic
impurities and if left in bulk, has but little tendency to absorb moisture or to
deteriorate, since foreign ingredients are essentially absent. The excess of starch
base or the bran left over by the older methods of growing moyashi were on the
contrary peculiarly susceptible to decay and endangered the crop and this too—but
in less degree-although a partial separation by sifting had been observed.
Instead of sowing crypto-spores into the batch, as already detailed, it is entirely
feasible to intermix a portion (e.g., by weight 2 to 5%) of a prior growth yet
remaining on the sand whether this has arrived at the crypto-malt or at a later
stage. A part of some growing batch can be set aside and (by preference), is allowed
to dry when designed for use as a substitute for the spores.
In using brewer's yeast as a source of the spore-growth about 2 to lbs., of the
commercial yeast cake or compressed yeast is introduced into the batch (100 lbs.)
instead of the prescribed portion of crypto-spores. A less quantity of the com-
pressed yeast than of the cake will serve, as the figure stated indicates. The yeast
is preferably soaked for about 30 minutes in sufficient water to disintegrate it
before admixture.
Under favorable conditions of heat and moisture already stated, a sporadic crop
of crypto-malt may be obtained by free exposure to the surrounding air of the
gelatinized starch coating on the inert base. Occasional re-mixing will cool and
expedite the sporadic growth. A double quantity of the starch base can be taken.
The results lack definiteness in time necessary, and in the nature of the product,
because of local differences in the atmosphere from whence the spores are derived.
In commercial usage, this chance mode of sowing the spores would not be
preferred.
V. LEACHING.
The crypto-malt having attained the stage of growth most suitable for the
production of diastase, is thrown together with its adherent inert base, into a
receiving vat, where it is flooded with cold water (e.g. 60° to 70° F.) and left to
steep for e.g. 4 to 6 hours. At the expiration of this period, the water has dissolved
a large amount of the diastase. The extract is tapped off, running away as a clear
liquor sometimes of opalescent tint to the reservoir. Fresh water is let into the
leach-vat to keep the mass flooded, whilst the tap-cock remains open so that the
solution may filter through continuously. When the saccharometer shows 0°
at 60° F., the extraction is finished. The liquor draining off thereafter has traces
of diastase and is saved for use in lixiviating the next batch. A pipe coil embedded
in the mass within the vat may maintain a circulation of water during the extraction
process and thus keep down the temperature and deliver a cool or cold liquor at
the tap-cock.
The liquor thence obtained is in readiness for use to convert starch into sugar
in the production of worts or mashes. This latter practice forms no part of the
present invention and need not be detailed.
At the close of the leaching, the residue left in the vat (consisting of the inert
buse, i.e. sand) may be dried and sterilized, if desired, by simply turning a steam
supply into the pipe coil (shutting off the water circulation). Thereafter, the base
is discharged through the man-hole into the storage-bin, ready for re-use.

page_text: Should the drying of the sand be checked when it is yet slightly moist, it can be
economically taken at once for admixture with a fresh supply of starch base in
preparing a new batch. The statements as to proportions, degrees of heat, duration
of treatment, and conditions thereof heretofore made, are not to be deemed as
exclusive or anywise as limitations. The preferred practice only is set forth.
Variations from this may occur with good results and without departure from the
essentials of the invention.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is:
1. The method of obtaining crypto-malt for starch conversion, which consists in
subjecting a moist granular inert supplemental base, having a nutrient base coating
thereon in admixture with the requisite spores, to humid air circulating at proper
temperature, (occasionally stirring the granular mass, if necessary), and, when the
resultant plant growth has attained its diastase stage, separating the crypto-malt
product from its inert base, substantially as described.
2. The method of obtaining crypto-malt for starch conversion, which consists in
subjecting a moist granular inert supplemental base, such as sand, having a
nutrient base coating of gelatinized starch thereon in admixture with the requisite
spores, to humid air circulating at proper temperature (occasionally stirring the
granular mass, (if necessary) and when the resultant plant growth has attained its
diastase stage, separating the crypto-malt product from its inert base, substantially
as described.
3. In the production of crypto-malt for starch conversion, the method of growing
a spore-crop, which consists in subjecting a moist granular inert supplemental base,
having a gelatinized nutrient base coating thereon in admixture with the requisite
spores, to humid air circulating at proper temperature (occasionally stirring the
granular mass, if necessary) and, when the resultant plant growth and its crypto-
spores are suitably matured, separating the crop from the inert supplemental base,
substantially as described.
Old of March 1805
WM. BROOKES & SON,
55 & 56, Chancery Lane, London, Agents for the Applicant.