New or Improved Corn Product and Process of Manufacturing the same.
Year: 1893

page_text: Date of Application, 7th Feb., 1893-Accepted, 11th Mar., 1893
COMPLETE SPECIFICATION.
New or Improved Corn Product and Process of Manufacturing the
same.
A communication by BENJAMIN G. HUDNUT, of Terre Haute, in the County of
Vigo, and State of Indiana, United States of America.
I, WILLIAM PHILLIPS THOMPSON, F.C.S., M.1.M.E., of the Agency for
Foreign Patent Solicitors, 6 Lord Street, Liverpool and 6 Bank Street,
Manchester, both in the County of Lancaster, and 323 High Holborn, in the
County of Middlesex, Civil Engineer, 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 relates to a certain new or improved corn product and its
manufacture, which product is termed "maizeline," and which can be used either as
a food product or for brewing purposes.
The drawing represents a diagram of the several machines used in the process
of manufacturing this new corn product.
The process for making it is substantially as follows:-
The raw corn is first passed through a hominy mill or degerminating machine A,
and is made into hominy. It is then passed to the reel or grader B, to separate
the homing from the offal, thence the hominy goes to the dryer C, and thence to
the cleaning and scouring machine D, after which it is passed through any steamer
or heating process commonly known. The machine, however, which is generally
used, is a vessel E, preferably eighteen inches to two feet in diameter, and from
three to five feet high, into the top of which the hominy, as above prepared, passes,
coming out at the bottom. Steam is then injected into this vessel at the proper
temperature, thus steaming the hominy to an extent sufficient to burst the starchy
granules and swell the particles of starch. The material is then passed through
the rolls F to be flattened into flakes. The flattened or flaked product is then
passed to the dryer G, thence to the reduction rolls H, whereby the flakes are
converted into small light crystalline particles, and then to the separating reels I,
where it is finally graded. It is then ready for the market, and for brewing
purposes may be mixed directly with the malt.
It may be possible to make this new product in some manner different from the
process described herein, but the inventor claims this new product as his invention,
however may be made.
It is com-
This new article of manufacture, “maizeline,” is especially adapted for brewing
purposes, and as a malt substitute is far superior to any heretofore made from corn
in the quality and quantity of extract it produces, and the quickness and thorough-
ness of its transformation by the diastase. The starch of the corn has been
converted into thoroughly soluble starch, which can be immediately and completely
acted upon and converted by the diastase into saccharine matter.
paratively, if not altogether, free from dextrine, which is so prevalent in other
malt substitutes, and which is not transformed into saccharine matter, as is desired,
but into a gummy or mucilaginous substance. This latter substance is not desirable
in beer, so that part of the starch of the corn, which is converted in other processes
In "maizeline,"
into dextrine, is not only lost but proves detrimental to the beer.
no dextrine has been formed, and all the original starch is finally converted into
saccharine matter, the resulting extract has more saccharine matter in it and
produces more and better beer than any other corn products.
"
This "maizeline more completely and thoroughly transforms into saccharine
matter than other malt substitutes, both because of its chemical nature, and because
of its form. The starch of the corn having been by the process converted from its

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original condition into soluble starch and otherwise transformed in its nature, only
one step remains to make saccharine matter of it, that is, the union of the diastase
and the particles of starch. To assist in this union and render the transformation
nearly instantaneous, the "maizeline" is composed of very small fine crystalline
particles that do not pack or mass together, and are so small and light that the
diastase is enabled to reach all the particles of starch immediately and transform
them. Therefore it need not be put on top of the malt to keep it from sinking to
the bottom, but can be mixed through the malt, thereby insuring a quicker union
with the diastase, and there is no reason to fear that it will sink to the bottom and
set or clog," as is the case with other malt substances from corn, for the starch
will go into solution and transform before it could reach the bottom.
66
"
"
For the reasons foregoing, the mashing need not be long, and the temperature of
the mash can be kept very low, thus avoiding the formation of dextrine.
In appearance,
"maizeline" is much like granulated sugar, consisting of small
light particles, most of which are translucent and crystalline and sparkle in the
light like grains of sugar. It differs in every respect, except origin, from flour,
meal, grits, flakes and other known products of corn.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, as communicated to me by
my foreign correspondent, I declare that what I claim is :-
1. As a new article of manufacture, a product from corn consisting of small,
light, crystalline, soluble, partly converted starchy particles comparatively free
from dextrine, substantially as described.
2. As a new article of manufacture, the corn product made from hominy, screened,
dried and cleaned, partly converted by heat, flattened, dried, reduced and graded,
substantially as described.
3. The process of treating corn, which consists in first making it into hominy ;
second, separating, drying and cleaning the hominy; third, partly converting the
hominy by heat; fourth, flattening it; fifth, drying it; sixth, reducing the material:
and, finally, grading it, substantially as shown and described.
Dated this 6th day of February 1893.
WM. P. THOMPSON & CO.,
Agents for the Applicant.