Improved Means and Apparatus for Treating Cereals and Amylaceous Substances.
Year: 1894

page_text: Date of Application, 6th Nov., 1894
Complete Specification Left, 1st Aug., 1895-Accepted, 7th Sept.; 1895
PROVISIONAL SPECIFICATION.
Improved Means and Apparatus for Treating Cereals and
Amylaceous Substances.
I, SAMUEL BRIGGS, of the Burton Copper Works, Burton on Trent, Engineer,
do hereby declare the nature of this invention, which has been communicated to
me from abroad by Henri Vuylsteke, of Tournai, Belgium, Brewers Engineer, to
be as follows:-
The object of this invention is the conversion of raw grain or amylaceous
substances into hydrated starch by the employment of a special apparatus and
processes.
The apparatus is composed of a vessel cylindro conical in form having at its
upper part a manhole through which the substances to be converted into hydrated
starch are introduced, a water inlet, a fusel oil outlet, also a valve for escape of the
vapour or steam as soon as the pressure reaches 1 atmospheres, so as to facilitate
the movement of the mass in the converter and allow the escape of the volatile oils
(fusel oil and the like) which certain raw grain contain, particularly maize.
In the lower part of the apparatus is a steam nozzle fixed on a pipe in order that
steam may force the mass upwardly and put it in agitative motion to facilitate or
expedite liquifaction of the amylaceous substances.
A discharge valve is provided by which the apparatus may be emptied when the
liquifaction of amylaceous substances is completed.
In order to assist the liquifaction it is preferred to employ, say 5% of good malt
which has a liquifying action on the starch of the substances under treatment,
notwithstanding the high temperature attained.
The employment of say 50 grammes of tartaric acid for every 100 kilogrammes
of substances treated prevents the latter from becoming coloured and assists the
saccharification in the mash tun, and finally to perfect the fermentation of
the wort.
An injection of air at high pressure is advisable at the end of the operation to
assist in cooling the mass so converted into hydrated starch and to precipitate in
some cases a certain quantity of albuminous matters which are sometimes found in
excess in certain cereals.
Dated this 6th day of November 1894
H. GARDNER,
Patent Agent, 166 Fleet Street, London,
Agent for the said Samuel Briggs.
Improved Means and Apparatus for Treating Cereals and
Amylaceous Substances.
I, SAMUEL BRIGGS, of the Burton Copper Works, Burton on Trent, Engineer,
do hereby declare the nature of this invention which has been communicated to me
from abroad by Henri Vuylsteke, of Tournai, Belgium, Brewers Engineer, and in
what manner the same is to be performed to be particularly described and
ascertained in and by the following statement:-
The object of this invention is the conversion of raw grain or amylaceous

page_text: substances into hydrated starch by the employment of a special apparatus and
processes.
The apparatus is composed of a vessel cylindro conical in form having at its
upper part a manhole through which the substances to be converted into hydrated
starch are introduced, a water inlet, a fusel oil outlet, also a valve for escape of the
vapour or steam as soon as the pressure reaches 1 atmospheres, so as to facilitate
the movement of the mass in the converter and allow the escape of the volatile oils
(fusel oil and the like) which certain raw grain contain particularly maize.
In the lower part of the apparatus is a steam nozzle fixed on a pipe in order that
steam may force the mass upwardly and put it in agitative motion to facilitate or
expedite liquifaction of the amylaceous substances.
A discharge valve is provided by which the apparatus may be emptied when the
liquifaction of amylaceous substances is completed.
The invention is clearly represented in the annexed drawings.
Figure 1 is a part sectional elevation of an apparatus in which raw or other
grain or amylaceous substance can be treated to produce hydrated starch as before
explained.
Figure 2 is an external elevation of a slightly modified apparatus in conjunction
with a tub or "back" termed a "rouser," Figure 3 being a plan of the rouser for
the purpose of showing the position of check or baffle blades to prevent the liquid
flowing round with the rotative action of the branch pipes arranged internally near
the lower part.
A is the cylindro conical vessel. B the manhole or feed aperture closable by
lid C under the action of the swing lever D and screw E to enable the necessary
pressure to be applied by the hand wheel F to make the lid C fit steam tight, the
swing lever being connected to pillars G, G, as indicated. H is a water (hot or
cold as desired) inlet, I a tap therewith for regulating the inflow. J a steam and
fusel oil outlet also provided with a tap K. L is a safety valve set to withstand,
say, 1 atmosphere pressure before opening to blowing off. M is a sampling
appliance by which the operation can be readily ascertained. N is a pressure gauge.
P is the steam inlet pipe with nozzle Q affixed, the latter being within the conical
lower end R of the cylinder A. S the outlet for the starchy liquid which can be
drawn off into any kind of vessel, say a mash tun but preferably into the "
hereafter referred to and represented in Figures 2 and 3, the outflow of the starchy
liquid being regulated by the tap T. U is an air feed pipe to enable a supply of
air to be furnished to the vessel A with the inflowing steam if such be found
essential.
rouser
23
The action is as follows:-A given quantity of malt or other grain or amylaceous
material is placed in the vessel A and the lid C fastened down, all the taps being
closed, a quantity of water is admitted by the pipe H for wetting and soaking the
grain if not already soaked, or for an additional supply as desired, the tap I being
opened for vent. Steam is now admitted by the pipe P and bubbles up through
the mass creating a violent agitation of the grain, which by its gravity is
constantly falling to be sucked in at the apertures to be again forced upwardly
centrally from the nozzle for dispersion under the force of the steam issuing from
the jet. When the operation has progressed so far that a steam escape shows
through the tap K, said tap is closed, the inlet steam however is continued with
the consequent agitation of the mass until the atoms of the kernels of the grain
become withdrawn from the husks or shells and transformed by maceration into a
creamy condition, the husks or shells by the soaking and swelling of the kernels
opening freely. The husks or shells are but slightly affected by the heat and
agitation, so that they can be readily separated when desired after the mass is
drawn off by the outlet.
In order to assist the liquifaction it is preferred to employ say 5% of good malt
which has a liquifying action on the starch of the substances under treatment,
notwithstanding the high temperature attained.
The employment of, say, 50 grammes of tartaric acid for every 100 kilogram:mes

page_text: of substances treated prevents the latter from becoming coloured and assists the
saccharification in the mash tun, and finally to enhance the fermentation of the
wort.
An injection of air at high pressure is advisable at the end of the operation to
assist in cooling the mass so converted into hydrated starch and to precipitate in
some cases a certain quantity of albuminous matters which are sometimes found in
excess in certain cereals.
The "rouser "V or appliance into which the liquified grain or cereal is received
from the pipe S is of tub like form with a few blades or wings W set in the side at
different levels and provided with a central tube X stepped in a foot plate Y to be
rotated hy bevil gear Z from above the tube X having a gland into which the end
of a steam pipe is inserted for the passage of steam to branches a, a, from which
hollow and perforated extensions project, these having blades or paddles 6 which
force the liquified cereal round in the tub to produce a whirl in which steam from
the perforations has full play to impart fresh heat, said whirl has a tendency to
travel round with the extensions or to follow them but this is prevented by the
wings W, consequently any seeds of grain, say hard grain which have not been
fully acted upon by the previous operation in the cylinder are now deprived of the
kernels or of the hard portions remaining in the husks, and reduced to a pappy
condition in the tub before being passed into the mash tun, or other vessel by the
outflow pipe c.
The wings may have openings in them, their object being to prevent the
liquified material travelling round in the tub in a body whereby a violent
reaction of the liquid takes place as to deprive the undeprived grain of their
kernels.
I may here mention that for brewing purposes, the malt as grain is not first
crushed or broken but is steeped and inserted into the vessel A in a whole condition,
the reduction, separation, or maceration being accomplished by the combined action
of steam and agitation caused thereby.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. The herein before described means or process for producing maceration of
cereals and amylaceous substances generally, by injection of steam, for producing
violent repeat agitation within a vessel constructed substantially in the manner
shown in the annexed drawings and for the purpose set forth.
2. In combination with such a vessel as A, Figures 1 and 2, for the purpose
explained, the "rouser" vessel V (as a receiver and reheater of the macerated
cereal or amylaceous substance or substances) constructed in the manner represented
in the annexed drawings, Figures 2 and 3, as set forth.
I
H. GARDNER,
Patent Agent, 166 Fleet Street, London,
Agent for the said Samuel Briggs.
H. GARDNER,
Patent Agent, 166 Fleet Street, London,
Agent for the said Samuel Briggs.