AN IMPROVEMENT IN THE MANUFACTURE OF STARCH, AND IN OBTAINING AND TREATING THE GLUTEN
Year: 1855

page_text: LETTERS PATENT to François Jacot, of 18, Rue du Jeuneuse, in tho City
of Paris, for the Invention of "AN IMPROVEMENT IN THE MANUFACTURE OF
STARCH, AND IN OBTAINING AND TREATING THE GLUTEN,"
PROVISIONAL SPECIFICATION left by the said François Jacot at the
Office of the Commissioners of Patents, with his Petition, on the 19th
April 1855.
I, FRANÇOIS JACOT, of 18, Rue du Jeuneuse, in the City of Paris, do hereby
declare the nature of the Invention for "AN IMPROVEMENT IN THE MANUFACTURE
OP STARCH, AND IN OBTAINING AND TREATING THE GLUTEN," to be as follows:-
This Invention has for its object the separation of starch from the gluten of
flour in such manner as more advantageously to obtain the gluten in a con-
dition to be mixed with flour to form dough. For this purpose the starch, as
has heretofore been done in some cases, is to be washed out to some extent
by means of cold water, occasionally using lime water, and then the gluten
with the remainder of the starch is to be washed and treated with hot water
to remove the remainder of the starch, which treatment renders the gluten
more suitable for being made up with flour into dough; or the whole of the

page_text: starch may be washed out by cold water, and the gluten treated with hot water
before making it into dough. The starch separated by the cold and the hot
water are mixed together, and the starch is then separated and treated in the
ordinary manner.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said François Jacot in the Great Seal Patent Office on the
18th October 1855.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, FRANÇOIS
JACOT, of 18, Rue du Jeuneuse, in the City of Paris, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Nineteenth day of April, in the year of our Lord
One thousand eight hundred and fifty-five, in the eighteenth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said François Jacot, Her special licence that I, the said François
Jacot, my executors, administrators, and assigns, or such others as I, the
said François Jacot, my executors, administrators, and assigns, should at
any time agree with, and no others, from time to time and at all times there-
after during the term therein expressed, should and lawfully might make,
use, exercise, and vend, within the United Kingdom of Great Britain and
Ireland, the Channel Islands, and Isle of Man, an Invention for "AN IM-
PROVEMENT IN THE MANUFACTURE OF STARCH, AND IN OBTAINING AND TREATING
THE GLUTEN," upon the condition (amongst others) that I, the said François
Jacot, by an instrument in writing under my hand and seal, should particularly
describe and ascertain the nature of the said Invention, and in what manner
the same was to be performed, and cause the same to be filed in the Great
Seal Patent Office within six calendar months next and immediately after
the date of the said Letters Patent.
NOW KNOW YE, that I, the said François Jacot, do hereby declare the
nature of the said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement thereof (that is to say) :-
=
This Invention has for its object the separating of starch from the gluten
of flour in such manner as more advantageously to obtain the gluten in a con-
dition to be mixed with flour to form dough. For this purpose the starch,
as has heretofore been done in some cases, is to be washed out to some extent

page_text: by means of cold water, occasionally using lime water, and then the gluten
with the remainder of the starch is to be washed and treated with hot water,
to remove the remainder of the starch, which treatment renders the gluten
more suitable for being made up with flour into dough; or the whole of the
starch may be washed out by cold water, and the gluten treated with hot water
before making it into dough. The starch separated by the cold and the hot
water are mixed together, and the starch is then separated and treated in the
ordinary manner.
In order that my Invention may be most fully understood, I will state in a
few words the manner in which starch is for the most part at present manu-
factured, in which the rich and nutritive parts of the flour are lost. To
make starch by the ordinary process, ground wheat is employed, which is
submitted to fermentation, being mixed with a liquid prepared for the purpose.
The object of this fermentation is to destroy the gluten and all the soluble
substances contained in the wheat, so as to separate the starch from the gluten
and the other nutritive matters contained in the wheat or flour. By this
operation the gluten and the other substances already mentioned are entirely
lost, but by the process for which the Patent was granted I save all the
nutritious substances contained in the corn. I am, however, aware that it
has before been proposed to wash out the starch by cold water from the gluten,
and to employ the gluten, but I believe without success.
I take wheat flour of the quality of which bread is ordinarily made and
make it into a paste with cold water, or if the flour employed is tainted I add
to the water a small quantity of salt or of lime, to facilitate the adherence of
the gluten, and to obtain it in a state as little divided as possible. When the
mixing is complete, the mass is well kneaded and washed with cold water, by
which the starch is washed out and separated from the gluten.
To separate the starch from the water, it is after being well stirred poured
in a thin layer over a long slightly inclined plane. The starch is deposited on
the inclined plane, and the liquid run off clear at the end into a vessel placed
to receive it; the starch is then removed from the surface of the inclined
plane. By this means the starch is separated from the water much more
rapidly than it could be deposited in the ordinary manner. The water or
liquor separated from the starch I employ to mix with flour to form dough for
making bread.
The gluten from which the starch has been washed, as before mentioned, is
left by that process in so tenacious a state that it cannot be properly mixed
with dough; to remedy that, the gluten is worked up and washed with hot
water until it becomes of a more suitable consistency, and it is then kneaded

page_text: into freshly prepared dough, in the proportion of equal parts of gluten to equal
parts of dough, and the bread is afterwards completed in the ordinary manner.
Having thus described the nature of my Invention, and the manner of
performing the same, I would have it understood that I do not confine myself
to the exact details described; but what I claim is, the subjecting the gluten
obtained in the manufacture of starch to heat, so as to reduce it to a state in
which it can be kneaded and mixed with dough, as described.
In witness whereof, I, the said François Jacot, have hereunto set my
hand and seal, this Sixteenth day of October, in the year of our Lord
One thousand eight hundred and fifty-five.
Witness,
T. BASSET,
2, Rue Drouot, of Paris.
FOIS JACOT. (L.S.)