Improvements in the Treatment of Grain and the Manufacture of Food Stuffs therefrom.
Year: 1896

page_text: Date of Application, 3rd Nov., 1896
Complete Specification Left, 3rd Sept., 1897-Accepted, 9th Oct., 1897
PROVISIONAL SPECIFICATION.
Improvements in the Treatment of Grain and the Manufacture of
Food Stuffs therefrom.
We, JOHN GARTON of The Uplands, Golborne, Newton de Willows, in the
County of Lancaster, Agricultural Specialist, and MURRAY EDWARD GORDON
FINCH-HATTON, Earl of Winchilsea and Nottingham, Haverholme Priory,
Sleaford, in the County of Lincoln, and ROBERT GARTON of The Uplands,
Golborne, Newton le Willows in the County of Lancaster, do hereby declare the
nature of this invention to be as follows:-
Our invention relates to the treatment of grain and the manufacture therefrom
of articles of food, containing valuable substances hitherto not obtained from the
grain, or only obtained in forms unsuitable for food. We have discovered that
within the outer covering of cereals (which forms the bran) there is a layer of
comparatively large cells, with cellulose walls, containing most of the phosphates,
together with substances of the nature of, or allied to, vegetable peptone. These
cells are not affected by the ordinary process of milling, or only to a very slight
extent, consequently they mainly pass into the offals unbroken and are thus lost
for the purposes of human food.
We have found that by crushing the offals, either by special rollers made to
crush them very fine, or by equivalent disintegrating processes, we can break up
the cell walls of these cells, and thus liberate the contents, which pass into the
form of a white powder like flour. This can be separated by sieving, from the
cellulose particles derived from the cell walls.
A suitable apparatus for obtaining the desired result consists in rollers having
a specially fine surface which may be obtained by grinding with emery or
equivalent surfacing material, the rollers being placed in more intimate contact
than is usual and by preference run at different speeds so as to obtain a dragging
or tearing effect upon the cells. This is desirable because the cell walls are by
their nature unusually tough and therefore a tearing action is desirable. Instead
of rolls I may employ plain surfaces to which a reciprocating or circular
movement or both a reciprocating and a circular movement may be imparted.
As much as 60 to 65 per cent. of the weight of the offals may thus be obtained
in a form suitable for food, consisting chiefly of phosphates and the peptonic
substances above referred to.
The remainder consists almost entirely of woody matter which possesses no
food value.
Dated this 3rd day of November 1896.
BOULT & WADE,
Agents for the Applicants.

page_text: Improvements in the Treatment of Grain and the Manufacture of
Food Stuffs therefrom.
We, JOHN GARTON, of The Uplands, Golborne, Newton le Willows, in the
County of Lancaster, Agricultural Specialist, MURRAY EDWARD GORDON FINCH-
HATTON, Earl of Winchilsea and Nottingham, Halverholme Priory, Sleaford,
in the County of Lincoln and ROBERT GARTON of the Uplands, Golborne,
Newton le Willows, in the County of Lancaster, 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:-
Our invention relates to the treatment of grain and the manufacture therefrom
of articles of food containing valuable substances hitherto not obtained from the
grain or only obtained in forms unsuitable for food.
We have discovered that within the larger of comparatively large cells forming
the outer covering of cereals (which forms the bran) is contained a flour-like
substance consisting of a large proportion of phosphates together with substances
of the nature of or allied to vegetable peptone. There being but a thin layer
of these cells and their walls being considerably thicker and tougher than those of
the cells forming the interior of the grain they are not effected by the ordinary
process of milling or only to a very slight extent even when the whole grain is
ground up, consequently they mainly pass into the offals unbroken and thus lost
for the purpose of human food. We have found that by crushing the offals,
either by special rollers made to crush them very fine, or by equivalent disinte-
grating processes, we can break up the walls of these cells, and thus liberate the
contents which consist of an impalpable powder like flour having a slightly
yellow tint. This substance can be separated, by sieving through a sufficiently
fine mesh, from the cellulose particles derived from the cell walls."
A suitable apparatus for obtaining the desired result consists in porcelain faced
rollers having a specially fine surface, which may be obtained by grinding with
emery or equivalent surfacing material, the rollers being placed in sufficiently
intimate contact to prevent the passage of a cell intact, and by preference run
at different speeds so as to obtain a dragging or tearing effect, upon the cells.
This is desirable because the cell walls are by their nature unusually tough and
therefore a tearing action is desirable.
The rollers should be placed at a somewhat less distance apart than the diameter
of the cells under treatment; in the case of wheat the diameter of these cells
is about inch. Instead of rolls we may employ plain surfaces to which a
reciprocating or circular movement, or both a reciprocating and a circular
movement may be imparted so as to imitate the action of grinding with an
ordinary miller. We have also obtained our product by the disintegration of the
offal by prolonged percussion, using an ordinary disintegrator; but the best
results have hitherto been obtained by the methods first described.
The separation of our product from the cellulose particles may be effected by
passing it through sieves of sufficient fineness to retain the whole of the broken
cells their contents passing through in the form of an impalpable powder. In
practice a sieve of a fineness 180 meshes to the inch or even finer has given good
results.
4
14 W
As much as 60 to 65 per cent. of the weight of the offals may thus be obtained
in a form suitable for food, consisting chiefly of phosphates and the peptonic
substances above referred to. The remainder consists almost entirely of woody
matter which possesses no food value. At the present time the bye-products from

page_text: wheat have we believe been the only offal produced in commercial quantities,
containing the product described; but the product is contained beneath the
cuticle of all cereal grains and can be separated from them by similar means.
This product has great nutritive and digestive value; it may with advantage
be mixed with many forms of farinaceous food, or may be added to the flour
derived from the unbranned grain so as to produce a whole meal flour containing
the flour products from all the cells of the grain entirely free from admixture
with woody matter.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that what
we claim is:
1. The recovery from offals consisting of the outer coverings or cuticles of
cereal grains of the contents of the outer cells, free from admixture with woody
matter.
2. The treatment of the offals described by crushing or grinding between finely
prepared surfaces placed at a less distance apart than the diameter of the outer
cells under treatment and separating the cell contents by fine sieving all
substantially as described.
3. The treatment of the offals described by prolonged disintegration sufficient
to break up the outer cells and by separation of their contents by fine sieving
substantially as described.
4. The recovery from cereal grains of the whole of the flour-like contents of
the outer and inner cells free from admixture with woody matter substantially
as and for the purposes described.
Dated this 2nd dow of Cantoinhan 100%
JOHN GARTON.
WINCHILSEA & NOTTINGHAM.
ROBERT GARTON.
Boult & Wade,
Agents for the Applicants.