IMPROVEMENTS IN THE MANUFACTURE OF ALCOHOL AND FOOD FOR ANIMALS FROM AMYLACEOUS SUBSTANCESed him
Year: 1883

page_text: LETTERS PATENT to William Robert Lake of the firm of Haseltine Lake
and Co Patent Agents Southampton Buildings London for an Invention of
"IMPROVEMENTS IN THE MANUFACTURE OF ALCOHOL AND FOOD FOR ANIMALS
FROM AMYLACEOUS SUBSTANCES Communicated to him from abroad by
"
COMPLETE SPECIFICATION filed by the said William Robert Lake at the
Office of the Commissioners of Patents on the 1st March 1883.
"
WILLIAM ROBERT LAKE, of the firm of Haseltine, Lake and Co Patent Agents,
Southampton Buildings London "IMPROVEMENTS IN THE MANUFACTURE OF
ALCOHOL AND FOOD FOR ANIMALS FROM AMYLACEOUS SUBSTANCES commu-
nicated to me from abroad by Konrad Trobach of Berlin in the Empire of
Germany
This invention relates to the manufacture of alcohol, and its object is to produce
alcohol, preferably a pure alcohol free of fusel oil, in one process directly from
amylaceous fruits or cereals without resorting to the numerous intermediate
processes heretofore employed, and, at the same time, to produce an article of food
for cattle in the shape of cakes, the said food being obtained as a waste product in
applying the said process of manufacturing alcohol..
In the process of alcohol manufacture heretofore employed the presence of fusel
oil was chiefly due to the following causes, that is to say: The albuminates of the
fruit water of the raw materials used for the mash contain those substances which
prominently tend to promote the formation of so called fusel- oils during the
fermentation of the grape sugar or fruit sugar. And, the acid contained in the
mash transferred to the distilling apparatus in an acid state will encourage the
condensation of the atomic groups and the formation of alcohols and ethers producing
the said fusel oils.
In order to obviate the above mentioned difficulties, by this improved process,
I first remove the fruit water from the amylaceous fruits or cereals by pressing or

page_text: otherwise. I then add about the same amount of fresh water to the remaining
mass, the said mass consisting chiefly of amylum and fibrine. Or, instead of using
pure water only, whereby all the saccharine substances contained in the fruit water
would be lost with the latter, part of the fruit water may preferably also be added
with the former, after having been treated, in order to free it from the albuminous
and fatty substances producing fusel oil, as follows that is to say. The fruit water
extracted from the amylaceous fruits is boiled in order to cause the coagulation of
the albumen, and is then allowed to settle; a coagulum of albumen containing fatty
substances will thus be formed, from which the fruit water is removed by
decantation, or filtration, by means of a filtering press, or some suitable suction
apparatus. In practically applying the process of this invention for manufacturing
purposes, it will be found advisable always to use the fruit water obtained on the
previous day, so that the pure fruit water mixed with the fresh mass of fruit is
always a day or so older than the mass itself. The fresh fruit water extracted
from the latter being, in turn, used for the mass to be obtained, on the following
day, after having been treated as described. In mixing both fresh water and pure
fruit water with the remaining mass of the amylaceous fruits, the quantity used of
both the fruit water and fresh water combined, is such as to be about equal to the
amount of fruit water originally extracted from the fruits. The mixture is then
heated to a temperature of 140° Fahrenheit in a mashing tub under continuous
'stirring, and some malt milk as hereinafter referred to is added, causing the
sugaring of the mass to commence. After having become thoroughly sugary, the
sugary juice is pressed off by means of a suitable press or otherwise removed and
may be boiled again. In thus pressing out or otherwise removing the sugary juice
from the sugared mash, all the solid substances are retained in the original mash
and will not enter the distilling apparatus. The juice is then cooled and having
reached the usual temperature yeast is added and the mash subjected to
fermentation.
This improved process may be modified inasmuch as the mash, after having
become sugary, need not be then pressed off, but may at once be subjected to
fermentation, the pressing off, by means of a filtering press, taking place in this
instance after the fermentation has been finished.
Before being conveyed into the distilling apparatus, the liquid mash which will
be found to be slightly acid is neutralized by being passed through a plastic filter
of metal shavings and powdered charcoal, preferably bone-black, or of chalk and
powdered bone-black, the proportions preferred for such filter being one volume of
metal to two volumes bone-black. A filter of bone-black only may also be used,
or instead of employing a filter the above named filtering substances may be added
directly to the mash and allowed to remain in the same for a time, a separate
reservoir of convenient construction being used for the purpose.
The malt milk which is added to the original mass as mentioned above, is
obtained by crushing the malt and macerating the same with water. If potatoes
are used for making the mash, the quantity by weight of malt required for
obtaining the malt milk should be about five per cent of the quantity of the potatoes
used, the smaller part of which are added to the mash before the sugaring of the
latter has commenced. In cases where it is not deemed necessary to save the waste
products for the purpose of converting them into fodder cakes, the said malt milk
employed for promoting the sugaring of the mash may be substituted by any
suitable mineral acid, such as muriatic or the like.
In using potatoes according to the process above described, it will not be found
necessary to prepare them previous to pressing out the fruit water, except by
grating them on any suitable grater. In using corn, rye, and other cereals, however,
the same must first be subjected to a "steeping" process. The grain to be used
for the mash is therefore put into iron pressure cylinders, and fresh water amounting
to about half of its volume is added. It is then kept at a temperature of about
85° Fahrenheit, and for about ten hours subjected to a pressure of say five
atmospheres if found necessary, this as well as the duration of the said pressure

page_text: depending on the character and kind of grain used. After this the steeped grains
are crushed in a malt crushing apparatus and again subjected to "steeping" by the
same process as just described. This having been accomplished they are ready to
be pressed in a filtering press in order to be freed of their fruit water and treated
as already described.
The waste products of the above described process of alcohol manufacture, that
is to say, the solid substances of the amylaceous fruits remaining after the sugared
mash has been freed from its sugary juice by means of pressure or otherwise, may
be utilized as food for cattle, the hulls of the malt used in making the malt milk
and the fatty and albuminous substances obtained by boiling the fruit water, as
well as the azotic substances retained in the filtering press, being all mixed together
and formed into fodder cakes. The latter are baked and may then be stored away
and will be found to be a very nutritious food for cattle.
A peculiar feature of this improved process is, that I may dispense with any heat
reaching the boiling point, thereby preserving the fibres of the fruit, which will be
of great value in the production of the said fodder cakes, while the manner of
obtaining such cakes in the alcohol manufacturing processes heretofore employed
did not allow of a thorough utilization of the nutritious substances.
Having thus fully described the said invention as communicated to me by my
foreign correspondent and the manner of performing the same I wish it understood
that I claim.
First In the manufacture of alcohol from amylaceous fruits or cereals, the
process of first freeing the said fruit of its fruit water and then either replacing
the latter entirely by pure water, or again adding the fruit water as described
after having freed the same of its albuminous and fatty substances, prior to the
commencement of the regular mashing process, substantially as, and for the purpose,
set forth.
Second. in the manufacture of alcohol from amylaceous fruit or cereals, the
process of neutralizing the fermented mash by passing the same through a filter
composed as described, prior to its entering the distilling apparatus, substantially
as, and for the purpose, set forth.
Third. In the manufacture of alcohol from amylaceous fruit or cereals, the
process of utilizing the waste products obtained as described after removing the
sugary juice, by means of thoroughly mixing them, then forming cakes out of the
said mixed mass, and finally baking the said cakes, substantially as, and for the
purpose, set forth.
In witness whereof I the said William Robert Lake have hereunto set my
hand and seal this first day of March in the year of our Lord One thousand
eight hundred and eighty three.
:
WM BORT LAKE 170)