IMPROVEMENTS IN THE TREATMENT OF MAIZE AND OTHER GRAIN FOR THE MANUFACTURE OF VARIOUS USEFUL PRODUCTS
Year: 1877

page_text: LETTERS PATENT to Alexander Melville Clark, of 53, Chancery Lane, in the
County of Middlesex, Patent Agent, for the Invention of "IMPROVEMENTS IN
THE TREATMENT OF MAIZE AND OTHER GRAIN FOR THE MANUFACTURE OF
VARIOUS USEFUL PRODUCTS." A communication from abroad by Louis Chiozza,
of Paris France
PROVISIONAL SPECIFICATION left by the said Alexander Melville Clark at
the Office of the Commissioners of Patents on the 19th May 1877.
ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County of Middlesex,
Patent Agent. "IMPROVEMENTS IN THE TREATMENT OF MAIZE AND OTHER GRAIN
FOR THE MANUFACTURE OF VARIOUS USEFUL PRODUCTS." [A communication from
abroad by Louis Chiozza, of Paris, France.].
This Invention relates to improvements in effecting the separation of the oily
from the farinaceous parts of maize, and the application thereof in the manufacture
of oil, of a white and conservable flour, of dextrine, of beer, of fermented liquors, of
vinegar, of alcohol, of starch, of glucose, and of glucose syrup.
The present improvements relate to the employment of water maintained at a
constant temperature of about 150° Fah. for effecting the softening of maize, to be
subsequently treated mechanically, as described in the Specifications of former
Letters Patent granted to me, and bearing date February 5th, 1874, No. 480, and
June 1st, 1875, No. 2007 respectively. The processes therein described were based
on the difference in the physical properties of the germ and perisperm of the grain
of maize resulting from steeping it in a weak solution of sulphurous acid in order to
obtain the first entire or in large fragments, and the second in the form of a fino
white flour when white maize is so treated. This process of separation, which may
be more or less thorough, according to the destination of the products, is based on
the elasticity of the germ and the friability of the perisperm, resulting from the
immersion in the sulphurous acid solution. This means of softening the grain has
however the practical objection of necessitating a prolonged immersion, and conse-
quently an extensive plant and considerable working capital. These objections are
obviated by steeping the maize in pure water.maintained at a constant temperature
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page_text: of about 150° Fah. At a lower temperature an acid fermentation soon sets up, and
at a higher temperature the grain swells and bursts the pellicle, and the starch
becomes dissolved. At 1500 these objections do not arise; the germs of fermenta-
tion lose their vitality, and in thirty-six hours at the most the grain is sufficiently
softened to allow of its being treated by the mechanical process described in the
former Letters Patent, whether ultimately intended for the manufacture of oil, flour,
dextrine, beer, fermented liquors, alcohol, vinegar, starch, glucose, glucose syrup, or
torrefied flour for brewing purposes.
The maize is placed in vats of wood, metal, or inasonry, together with the neces-
sary quantity of water, which may be readily maintained at a constant temperature
of about 150° Fah., either by means of any suitable heat regulator, by the direct
application of heat, or by means of air, steam, or liquid.
The different products obtained by the above means are nearly identical with
those obtained by the former node of treatment, the flour being rather less white,
and softer to the touch. It is however much more suitable for bread making than
when the grain is softened by means of sulphurous acid.
In the manufacture of starch it is preferable to slightly prolong the immersion of
the grain in water at 150°, and it is also necessary to use the solution of sulphurous
acid in treating the grain softened and crushed by the rolls. This treatment
facilitates the separation of the gluten, and improves the color of the products, but
by steeping the grain in water at 150° it is in 48 hours at the most softened to an
extent equal to that obtained in 12 to 16 days with the cold sulphurous acid solu-
tion. This is of especial advantage to distillers, who treat considerable quantities
of maize. This process of steeping in water at a sufficient temperature to prevent
fermentation, but below that at which the starch is dissolved may also be applied
to rice and other grain. In many cases also the use of water at 150° may be
combined with that of a chemical agent in order to quicken the operation.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Alexander Melville Clark in the Great Seal Patent Office on the 17th
November 1877.
ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County of Middlesex,
Patent Agent.
IMPROVEMENTS IN THE TREATMENT OF MAIZE AND OTHER GRAIN
FOR THE MANUFACTURE OF VARIOUS USEFUL PRODUCTS." A communication from
abroad by Louis Chiozza, of Paris, France.
This Invention relates to improvements in effecting the separation of the oily
from the farinaceous parts of maize, and the application thereof in the manufacture
of oil, of a white and conservable flour, of dextrine, of beer, of fermented liquors, of
vinegar, of alcohol, of starch, of glucose, and glucose syrup.
The present improvements relate to the employment of water maintained at a
constant temperature of about 150° Fah. for effecting the sortening of the maize
which is to be subsequently treated mechanically, as described in the Specifications
of former Letters Patent granted to me and bearing date February 5th, 1874,
No. 480, and June 1st, 1875, No. 2007 respectively. The processes therein described
were based on the difference in the physical properties of the germ and the perisperm

page_text: of the grain of maize produced by steeping it in a weak solution of sulphurous acid
in order to obtain the germs entire or in large fragments, and the perisperm in the
form of a fine white flour when white maize is so treated. This process of separation,
which may be more or less thorough, according to the use to be made of the
products, is based on the elasticity of the germ and the friability of the perisperm,
resulting from the immersion in the sulphurous acid solution. This means of
softening the grain has however the practical objection of necessitating a prolonged
immersion, and consequently an extensive plant and considerable working capital.
These objections are obviated by steeping the maize in pure water maintained at a
constant temperature of about 150° Fah. At a lower temperature an acid fermen-
tation soon sets up, and at a higher temperature the grain swells and bursts the
pellicle, and the starch becomes dissolved. At a temperature of 150° these objections
do not arise; the gerins of fermatation lose their vitality, and in thirty-six hours at
the most the grain is sufficiently softened to allow of its being treated by the
mechanical process described in the said former Letters Patent, whether ultimately
intended for the manufacture of oil, flour, dextrine, beer, fermented liquors, alcohol,
vinegar, starch, glucose, glucose syrup, or torrefied flour for brewing purposes.
The maize is placed in vats of wood, metal, or masonry, together with the neces-
sary quantity of water, which may be easily maintained at a constant temperature
of about 150° Fah. either by the aid of a furnace, hot air, steam, or otherwise.
The different products obtained by the above means are nearly identical with
those obtained by the former mode of treatment, the flour being rather less white
and softer to the touch. It is however much more suitable for bread making than
when the grain is softened by means of sulphurous acid.
In the manufacture of starch it is preferable to slightly prolong the immersion of
the grain in water at 150°, and it is necessary to use the solution of sulphurous
acid in treating the grain softened and crushed by the rolls. This treatment
facilitates the separation of the gluten, and improves the color of the products, but
by steeping the grain in water at 150° it is in 48 hours at the most softened to an .
extent equal to that obtained in 12 to 16 days with the cold sulphurous acid solu-
tion. This is of especial advantage to distillers when treating considerable quantities
of maize. This process of steeping in water at a sufficient temperature to prevent
fermentation, but below that at which the starch is dissolved, may also be applied
to rice and other grain for various purposes. In many cases also the use of water
at 150° may be combined with that of a chemical agent, in order to quicken the
operation.
Having described the nature of the said Invention, and the manner of performing
the same, I declare that what I claim as the Invention to be protected by the
herein-before in part recited Letters Patent is, the treatment of maize, rice, or other
grain by water maintained at a constant temperature of about 150° Fah., as described
(so as to soften it without causing fermentation or dissolving the starch) in order to
facilitate the subsequent mechanical treatment for separating the oily from the
farinaceous parts, and manufacturing the various useful products specified.
In witness whereof, I, the said Alexander Melville Clark, have hereunto set
my hand and seal, this Seventeenth day of November, in the year of our Lord
One thousand eight hundred and seventy-seven.
A. M. CLARK. (L.S.)