improvements in the manufacture of Grape sugar.
Year: 1885

page_text: improvements in the manufacture of Grape sugar.
I OSKAR KORSCHELT, of Hirtstrasse, Zittau, in the Empire of Germany, at
present residing at the Victoria Hotel, Pimlico, in the County of Middlesex,
Chemist, do hereby declare the nature of said Invention for "IMPROVEMENTS IN
THE MANUFACTURE OF GRAPE SUGAR," which invention has been communicated
to me from abroad by Heinrich Soxhlet of Munich in the Kingdom of Bavaria,
Professor of Agricultural Chemistry to be as follows:-
This Invention relates to an improved process for the manufacture of grape
sugar or glucose, the said process being based upon the conversion of the starch
contained in rice, and waste rice or refuse from the manufacture of rice starch by
the action of malt into maltose and dextrine and then converting these substances
into grape sugar by heating the solution with sulphuric acid.
In carrying out this Invention hulled or unhulled rice or rice refuse containing
starch is finely ground and about two hundredweight of the flour is stirred into a
thick pap with about thirty three gallons of water. This pap or mixture is run
into say about seventy seven gallons of boiling water and powerfully stirred so as
to form a uniform or smooth paste. In order to obtain a complete gelatinisation
the mass is maintained for say about one hour at a temperature of from about
ninety to one hundred degrees Centigrade and afterwards cooled to from about fifty
to fifty-eight degrees centigrade. The paste is then liquified by saccharification-
this may be accomplished by stirring in about four gallons of an infusion of malt
prepared by agitating about one part of coarsely ground air dried malt or prefer-
ably about 16 parts of green malt with about ton parts of cold water for from
about one to two hours, and separating the solid from the liquid part by straining
or filtering. About two parts by weight of air dried malt are used to about one
hundred parts by weight of rice. The mass becomes fluid in about one hour and is
maintained for about six hours at a temperature of from about fifty to fifty eight
degrees centigrade.
In case the liquid exhibits an acid reaction in consequence of the peculiar
properties of certain kinds of rice or malt, the acid is to be neutralized by means
of a very weak soda lye. The liquid is then boiled for a few minutes the whole of

page_text: the albumen being thereby formed into flakes and is afterwards filtered in a filter-
press. The filtrato is diluted with wash water until the solution indicates from
about 11 to 13 degrees on the saccharometer and is then boiled (under pressure or
otherwise) with the addition of sulphuric acid for the purpose of converting the
maltose and dextrine into grape sugar.
When working under pressure in closed vessels sulphuric acid is employed in the
following proportions and the duration of the boiling is regulated as follows:-
Salphuric acid anhydride ner
Pressure
To makes and is afterwards untered mater
press. The filtrato is diluted with wash water until the solution indicates from
about 11 to 13 degrees on the saccharometer and is then boiled (under pressure or
otherwise) with the addition of sulphuric acid for the purpose of converting the
maltose and dextrine into grape sugar.
When working under pressure in closed vessels sulphuric acid is employed in the
following proportions and the duration of the boiling is regulated as follows:-
Salphuric acid anhydride ner
100 gallons liquid. ▾
Pressure
in atmospheres.
дочь.
1.
20 oz
-
2.
41
"
3.
"J
"
4.
82
OZ
5.
"
6. 120
7. 160
"
OZ
"3
2
41
1
5
2
1
1
2
2
1
2
1
1
It is to be understood that I do not limit myself to the exact proportions 1
specified as the same may evidently, be varied according to circumstances without
affecting the spirit of my invention. With the proportions indicated from about
eighty nine to ninety five per cent of the quantity of grape sugar that the liquid is
theoretically capable of yielding is produced.
By employing solutions containing from eighteen to twenty per cent of maltose 2
and dextrine a less pure product is obtained, the solutions are much darker but the
cost of evaporation is less so that this method may be employed with advantage
when a less pure but cheap product is required.
After the liquid has been treated with sulphuric acid as hereinbefore described
the liquid is neutralized with carbonate of lime. The liquid is then filtered and 2
treated in the same way as solutions of grape sugar obtained by boiling starch with
sulphuric acid are treated in order to obtain grape sugar in the solid form.
7
n T
1007

page_text: COMTEIL DIECIFICATION.
Improvements in the Manufacture of Grape Sugar.
I OSKAR KORSCHELT of Hirtstrasse Zittau in the Empire of Germany at
present residing at the Victoria Hotel Pimlico in the County of Middlesex
Chemist do hereby declare the nature of this Invention which has been com-
municated to me from abroad by Heinrich Soxhlet of Munich in the Kingdom of
Bavaria Professor of Agricultural Chemistry 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 an improved process for the manufacture of grape
sugar or glucose the said process being based upon the conversion of the starch
contained in rice and waste rice or refuse from the manufacture of rice starch by
the action of malt into maltose and dextrine and then converting these substances
into grape sugar by heating the solution with sulphuric acid.
In carrying out this Invention hulled or unhulled rice or rice waste or refuse
containing starch is finely ground and about say two hundredweight of the flour"
is stirred into a thick pap with about say thirty three gallons of water. This pap
or mixture is run into say about seventy seven gallons of boiling water and power-
fully stirred so as to form a uniform or smooth paste. In order to obtain a
complete gelatinisation the mass is maintained for say about one hour at a
temperature of from about ninety to one hundred degrees Centigrade and is
afterwards lowered in temperature to from about fifty to fifty eight centigrade.
The paste is then liquified by saccharification. This is accomplished by treat-
ment with malt say by stirring in therewith about four gallons of an infusion of
malt prepared by agitating about one part of coarsely ground air dried malt or
preferably about 16 parts of green malt with about ten parts of cold water for from
about one to two hours and separating the solid from the liquid part by straining
or filtering. About two parts by weight of air dried malt are used to about one
hundred parts by weight of rice. The mass becomes fluid in about one hour and is
maintained for about six hours at a temperature of from about fifty to fifty eight
degrees centigrade.
In case the liquid exhibits an acid reaction in consequence of the peculiar
properties of certain kinds of rice or malt the acid is to be neutralized by means
of a very weak soda lye. The liquid in then boiled for a few minutes the whole of
the albumen being thereby formed into flakes and is afterwards filtered in a filter
press. The filtrate is diluted with wash water until the solution indicates from
about 11 to 13 degrees on the saccharometer and is then boiled (under pressure or
otherwise) with the addition of sulphuric acid for the purpose of converting the
maltose and dextrine into grape sugar.

page_text: When working under pressure in closed vessels sulphuric acid is employed in the
following proportions and the duration of the boiling is regulated as follows:-
Sulphuric acid anhydride per
Pressure
Пlours.
When working under pressure in closed vessels sulphuric acid is employed in the
following proportions and the duration of the boiling is regulated as follows :—
Sulphuric acid anhydride per
100 gallons of liquid.
•
⚫ 1.
2.
3.
5.
20 oz
41
"
「 ཱཿ
N == N = N
82
"
120
"
6.
7.
160
"
-
->
Pressure
2
1
2
1
2
1
1
Пlours.
4
2
2
11
It is to be understood that I do not limit myself to the exact proportions
specified as the same may evidently be varied according to circumstances without
affecting the spirit of this invention. With the proportions indicated from about
eighty nine to ninety five per cent of the quantity of grape sugar that the liquid is
theoretically capable of yielding is produced.
By employing solutions containing from eighteen to twenty per cent of Maltose
and dextrine a less pure product is obtained the solutions are much darker but the
cost of evaporation is less so that this method may be employed with advantage
when a less pure but cheap product is required.
After the liquid has been treated with sulphuric acid as hereinbefore described
the liquid is neutralized with carbonate of lime. Tho liquid is then filtered and
treated in the same way as solutions of grape sugar obtained by boiling starch with
sulphuric acid are treated in order to obtain grapo sugar in the solid form.
Having now particularly described and ascertained the nature of my said
Invention and in what manner the same is to be performed I declare that what
I claim is :-
The manufacture of grape sugar or glucose by the treatment of rice or refuse
or waste of rice containing starch with malt and sulphuric acid substantially as
hereinbefore described.