Improvements in the Manufacture of Peeled Granulated Barley or Groats and Barley-coffee.
Year: 1894

page_text: Date of Application, 20th Aug., 1894
Complete Specification Left, 2nd May, 1895-Accepted, 6th July, 1895
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Peeled Granulated Barley or
Groats and Barley-coffee.
I MORITZ MARTIN of Stadtmühle Bitterfeld in the Kingdom of Prussia
German Empire Engineer do hereby declare the nature of this invention to be as
follows:-
The fact that real coffee (coffea Arabica) as an infusion or. beverage, contains no
nutritive substances, while at the same time the narcotic which this species of seed
contains as it accumulates in the body by continued use, produces an injurious
effect upon the health of the consumer, makes it desirable to find a suitable
substitute for this popular, though expensive, commodity. It has however been
found difficult, hitherto, to introduce any preparation, no matter how nutritious
or cheap, to replace the infusion of the actual coffee beans which are such universal
favourites partly on account of their aroma or flavour and their stimulating action,
and partly because coffee bas for a long time been a beverage of daily use and has
become to many persons indispensable. Moreover the substitutes for coffee which it
has hitherto been attempted to bring into the market, have proved inacceptable as
such, and unsuited to the attainment of their object, by reason of the sharp acrid
taste and smell which they acquire in the process of roasting.
The improved process hereinafter described enables a product to be obtained, by
roasting barley, which, on account of its pure taste and flavour, free from any
suggestion of burnt matter, its richness in bodies of the nature of dextrine, and
its low cost forms an extremely palatable and wholesome refreshment comparing
favourably with coffee. Comparative tests have shown that the unpleasant after-
Laste and flavour which have hitherto been found to attend roasted grain or cereals
have been produced by the following circumstances; during the roasting operation
the cellulose portions of the grain are burnt, thereby producing the pungent smoky
taste, while at the same time the fat contained 3% in the layer of gluten
surrounding the amylum, enters the mealy part of the grain and becomes
decomposed with the result that it imparts to the product a nauseous taste and
odour.
A somewhat improved method of making substitutes for coffee from cereals, and
more especially what is here termed barley coffee has been attempted which method
consists in subjecting the peeled grains to a roasting process. But while, by such
means, the main bulk of the cellulose is removed there still remains traces thereof
which, in conjunction with the vegetable fat referred to are retained in the final
product in sufficient proportions to affect its quality. Now it is the object of the
present invention to entirely eliminate these harmful substances from the cereals
intended for use for the purpose stated. According to this invention the grains of
barley being freed from cellulose, by means of a peeling mill, for example, are first
submitted to a washing and steaming process which exercises upon the peeled grain
a more or less intense action according to the quality of the barley. One sort of
barley, for example, requires to be steeped in hot water in any vessel suitable for the
purpose for a considerable space of time, before the remaining parts of the husks,
still contained in the grooves or seams of the grains become sufficiently loose to be
removeable together with the fatty bodies contained in the envelopes of gluten by
the subsequent action of the steam. In this case, the steaming is proceeded with
immediately after the washing process, and steam of very high temperature is

page_text: used so that the grains which contain a large amount of moisture, may rapidly
become dry.
Another species of barley, however, will not stand any intense moistening for
which reason it is introduced into the steaming apparatus without being submitted
to any preliminary washing, such apparatus consisting of a stationary drum or
cylinder fitted with sieves and so connected with convenient steam inlet and outlet
tubing that the course of the steam may either be checked, as required, or the
steam may be allowed to flow through in a continuous manner. The last mentioned
kind of barley, after having been introduced into the steaming apparatus is treated
with low-temperature steam for a somewhat extended period of time, such steam
partly condensing upon the grain itself and thereby assisting in loosening the
cellulose particles retained in the seams or grooves, after which the low temperature
steam may be replaced by steam of a higher temperature according as the particular
quality of the grain to be dealt with may require.
The fatty substances from the gluten envelope are partly carried off by the
steam during the steaming process and partly washed away by the condensation
water, while any remaining portions thereof are subsequently removed, together
with the separated cellulose residues, by brushing and straining operations. For
this purpose, the steamed grain is treated in any suitable brushing or dressing
machine having a helical or other brush or brushes and is then passed through a
suitable sifting or bolting machine, with wire-gauze sieves, for example.
In the case of barley of the kind requiring a preliminary washing with hot water
for the purpose of loosening the cellulose residues, it is advisable to submit the
steamed grain, before roasting, to a slight crushing or triturating action, which
should be performed before the sifting process.
The fact that the outer layers of the substance of the grain while being washed
and steamed, absorb a certain amount of moisture, enables the grain to undergo
without bursting a slight crushing action which is obtained by means of resilient
or elastically supported rollers of metal, wood indiarubber or the like.
The grain treated in this manner is next subjected to a slight roasting operation,
which, as the heat is allowed to produce a more intense and uniform action throughout
the grain (the substance of which has been rendered more light and porous by the
preliminary treatment hereinbefore described yields, as a final result an evenly
roasted product, beautiful in appearance and free from any of the objectionable
properties herein before referred to or the barley treated in the manner berein
described may without being burned or roasted be brought into the market as a new
species of groats or granulated barley.
Dated this 20th day of August 1894.
JOHNSONS & WILLCOX,
47, Lincoln's Inn Fields, London, W.C., Agents.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Peeled Granulated Barley or
Groats and Barley-coffee.
I, MORITZ MARTIN of Stadtmühle Bitterfeld in the Kingdom of Prussia,
German Empire, 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 :—
The fact that real coffee (coffea Arabica) as an infusion or beverage, contains no
nutritive substances, while at the same time the narcotic which this species of seed
contains, as it accumulates in the body by continued use, produces an injurious
effect upon the health of the consumer, makes it desirable to find a suitable
substitute for this popular, though expensive, commodity. It has however been
:

page_text: found difficult, hitherto, to introduce any preparation, no matter how nutritious
or cheap, to replace the infusion of the actual coffee beans which are such universal
favourites partly on account of their aroma or flavour and their stimulating action,
and partly because coffee has for a long time been a beverage of daily use and has
become to many persons indispensable. Moreover, the substitutes for coffee which
it has hitherto been attempted to bring into the market, have proved inacceptable
as such and unsuited to the attainment of their object, by reason of the sharp
acrid taste and smell which they acquire in the process of roasting.
The improved process hereinafter described enables a product to be obtained, by
roasting barley, which, on account of its pure taste and flavour, free from any
suggestion of burnt matter, its richness in bodies of the nature of dextrine and its
low cost forms an extremely palatable and wholesome refreshment, comparing
favourably with coffee. Comparative tests have shown that the unpleasant after-
taste and flavour which have hitherto been found to attend roasted grain or cereals
have been produced by the following circumstances: during the roasting operation
the cellulose portions of the grain are burnt, thereby producing the pungent smoky
taste while at the same time the fat contained in the layer of gluten surrounding
the amylum, enters the mealy part of the grain and becomes decomposed with the
result that it imparts to the product a nauseous taste and odour. A somewhat
improved method of making substitutes for coffee from cereals and more especially
what is here termed barley coffee has been attempted which method consists in
subjecting the peeled grains to a roasting process. But while, by such means, the
main bulk of the cellulose is removed there still remain traces thereof which in
conjunction with the vegetable fat referred to are returned in the final product in
sufficient proportions to affect its quality. Now it is the object of the present
invention to entirely eliminate these harmful substances from the cereals intended
for use for the purpose stated.
According to this invention the grains of barley being freed from cellulose, by
means of a peeling mill, for example, are first submitted to a washing and steaming
process, which exercises upon the peeled grain a more or less intense .action
according to the quality of the barley. One sort of barley, for example requires
to be steeped in hot water in any vessel suitable for the purpose for a considerable
space of time before the remaining parts of the husks, still contained in the
grooves or seams of the grains, become sufficiently loose to be removable together
with the fatty bodies contained in the envelopes of gluten by the subsequent action
of the steam. In this case, the steaming is proceeded with immediately after the
washing process and steam of very high temperature say, about 125 degrees
Centigrade is used so that the grains, which contain a large amount of moisture,
may rapidly become dry.
Another species of barley, however, will not stand any intense moistening for
which reason it is introduced into the steaming apparatus without being submitted
to any preliminary washing, such apparatus consisting of a stationary drum or
cylinder fitted with sieves and so connected with convenient steam outlet and inlet
tubing, that the course of the steam may either be checked, as required, or the
steam may be allowed to flow through in a continuous manner. The last mentioned
kind of barley, after having been introduced into the steaming apparatus, is treated
with steam at a low temperature say about 100 degrees Centigrade for a somewhat
extended period of time such steam partly condensing upon the grain itself and
thereby assisting in loosening the cellulose particles retained in the seams or
grooves, after which the low temperature steam may be replaced by steam of a
higher temperature of about 110° to 120° Centigrade, according as the particular
quality of the grain to be dealt with may require.
The fatty substances from the gluten envelope are partly carried off by the steam
during the steaming process and partly washed away by the condensation water,
while any remaining portions thereof are subsequently removed, together with the
separated cellulose residues, by brushing and straining operations. For this
purpose the steamed grain is treated in any suitable brushing or dressing machine

page_text: having a helical or other brush or brushes and is then passed through a suitable
sifting or bolting machine, with wire-gauze sieves, for example.
In the case of barley, of the kind requiring a preliminary washing with hot
water for the purpose of loosening the cellulose residues, it is advisable to submit
the steamed grain, before roasting, to a slight crushing or triturating action, which
should be performed before the sifting process.
The fact that the outer layer of the substance of the grain, while being washed
and steamed, absorbs a certain amount of moisture, enables the grain to undergo,
without bursting, a slight crushing action, which is obtained by means of resilient
or elastically supported rollers of metal, wood, india-rubber or the like.
The grain treated in this manner is next subjected to a roasting operation, at a
temperature up to 300 degrees Centigrade or less, measured at the exit of the
heating gases, which, as the heat is allowed to produce a more intense and uniform
action throughout the grain (the substance of which has been rendered more light
and porous by the preliminary treatment hereinbefore described) yields as a final
result, an evenly roasted product, beautiful in appearance and free from any of the
objectionable properties hereinbefore referred to.
The barley treated in the manner herein described may without being burned
or roasted be brought into the market as a new species of groats or granulated
barley.
Having now particularly described and ascertained the nature of my said iuven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. A process for the manufacture of barley groats, consisting mainly in the
treatment of the peeled barley with steam or water for removing the cellulose
portions which it still retains and volatilising its fatty bodies being followed or
not by a slight crushing or triturating operation substantially as hereinbefore
described.
2. A process for the manufacture of barley coffee consisting mainly in the treat-
ment of peeled barley with steam or water for removing the cellulose portions
which it still contains volatilising its fatty bodies and thereby preparing the grain
for the roasting process which may or may not be preceded by a slight crushing or
triturating operation substantially as hereinbefore described.
3. In the process referred to in the preceding claiming clauses crushing or
triturating the steamed or moist barley by means of elastically supported rollers
for the purpose of opening the pores of the grains without breaking the same, so
that each grain if roasted becomes open to be acted upon by the heat with increased
intensity, substantially as hereinbefore described.
4. As a new article of manufacture the groats or granulated barley manufactured
as above set forth.
5. As a new article of manufacture barley coffee manufactured as above set
forth.
Dated 2nd May 1895
JOHNSONS & WILLCOX,
Agents.