An Improved Process for Producing Albumen-Maltose Dietary Malt Powder for Food.
Year: 1887

page_text: Date of Application, 29th Apr., 1887.
Specification Accepted, 10th June, 1887.
An Improved Process for Producing Albumen-Maltose Dietary Malt
Powder for Food.
We. ADOLPH RASMUS LEERBECK and JOHAN FRIEDRICH HOLм of the town of
Copenhagen in the Kingdom of Denmark Chemists do hereby declare the nature of our
Invention for AN IMPROVED PROCESS FOR PRODUCING ALBUMEN-MALTOSE OR DIETARY
MALT POWDER FOR FOOD and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement :-
My invention relates to an improved process for producing Albumen Maltose in
which the wheat flour is mixed with water to dough, this dough is allowed to remain
for two hours in water, then cut into pieces, and laid in a cleansing apparatus, which
is so constructed that water flows slowly continually over the said dough, which is
worked upon at the bottom of the cleansing apparatus by an oblong milled roller
moving to and fro. By this process the starch grains and bran are separated, which
swollen by the action of the water, are conducted through perforated dises of metal,
attached to the sides of the apparatus, in which there still remains the so-called gluten
vegetable glue. This latter substance is tough & plastic and is repeatedly (about
10 times) passed between iron rollers, until it can be rolled into plates. These are
dried at a temperature of 40° C. crushed & ground into fine powder. According to
the examination & analysis carried out in the chemical laboratory of Professor-
von Stein in Copenhagen this Gluten-flour contains the following
The fluid flowing from the cleansing apparatus, consisting of fine starch grains
& bran that have been swollen in water, is conducted over a movable seive, covered
with such fine gauze, that all the bran is separated out by this sifting.
The flour suspended in the water, is pumped into receptacles, where it is allowed to
remain until it has settled. The water is now drawn off by means of a syphon or
other appropriate apparatus, and the flour sediment conducted to a centrifugal
machine, making about 1000 revolutions a minute. On this centrifugal machine a

page_text: As this preparation contains a greater quantity of Albuminous-matter than-wheat
flour, and the flour sediment, that has passed into the preparation in converted-form
after the described cleansing process amounts to 50% of the whole preparation it
follows herefrom that in the manufacture of Albumen-Maltose, in the manner herein
described considerable layers of flour sediment accumulate which may be used as
follows From the yeast separated out on the first centrifugal machine a second
quality starch is abstracted, applicable for finishing purposes. The remaining
chemically pure flour sediment is brought into the market as first quality Wheat
Starch on account of its purity, the same is especially valuable in chemists laboratories
as amylum triticum, as well as in households and in the manufacture of confectionery.
This preparation is distinguished from malt extract on account of its containing a
larger amount of vegetable albumen, by its dry powder form, as well as through the
method of producing it because as herein described it is obtained from the completely
purified flour sediment and the dissolved vegetable glue (gluten) from the wheat flour.
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 and desire to secure by Letters Patent is :-
The process as herein described of producing Albumen-Maltose from wheat flour, the
principle remarkable feature of which is, that the cleansed starch, transformed under
the influence of Diastase at a temperature of 65° C into Maltose (at the same time
producing as by-products finishing or starch of second quality & amylum-triticum,)
forms after the addition of cloride of sodium & phosphate of lime to the pure solution
of maltose together. with the vegetable gluten, gained also from the aforesaid wheat
flour, and after boiling & evaporation a compound, which is ultimately dried & ground,
substantially as set forth in the foregoing specification.
PHILIP M. JUSTICE,
Associate Agent.