MENTS IN THE TREATMENT OF MAIZE FOR THE MANUFACTURE OF PRODUCTS- TO BE USED FOR BREWING, FEEDING, AND OTHER PURPOSES
Year: 1880

page_text: LETTERS PATENT to Edmund Richard Southby, of 24, Holborn Viaduct,
in the City of London, Analytical Chemist, for an Invention of “IMPROVE
MENTS IN THE TREATMENT OF MAIZE FOR THE MANUFACTURE OF PRODUCTS-
:
PROVISIONAL SPECIFICATION left by the said Edmund Richard Southby
at the Office of the Commissioners of Patents on the 18th November
.1880.
•
EDMUND RICHARD SOUTHBY, of 24, Holborn Viaduct, in the City of London,
Analytical Chemist. "IMPROVEMENTS IN THE TREATMENT OF MAIZE FOR THE
MANUFACTURE OF PRODUCTS TO BE USED FOR BREWING, FEEDING, AND OTHER
PURPOSES.""
The object of my Invention is the preparation from maize of an improved quality
of saccharine matter specially adapted for brewing and distilling purposes, and a
cake adapted for feeding cattle and other animals.
I am aware that saccharino substances and feeding cake have been prepared
from maize by acting upon it by acids in various manners, but both the cake
and saccharine substances produced are of very inferior quality, owing to the
deteriorating action of the acids employed.
Maize has also been reduced to a pulpy mass by the action of water and steam
under a heavy pressure, and at temperatures considerably exceeding the boiling
point of water; and this pulpy mass has been afterwards saccharified by the action
of malt. In this case the high temperature employed has deteriorated the quality
of the products. Maize has also been used in various ways in the ordinary process
of brewing; but in these cases the proportion of the malt has been far greater.
than that of the maize, and in neither of the two latter instances has a feeding
cake been produced.
My improvement consists in a process by which I act on a largo proportion of.
maize by means of a small proportion of malt in such a manner as to utilize the
action of the diastase it contains-so, as to produce saccharine substances well

page_text: adapted for the production of beer and distillers' and vinegar makers' wash, and
secondly, a feeding cake of very great value both from the large amount of nutritive
matters which it contains, and also from these matters being in a form easily
assimilated by and very palatable to animals. By a certain modification in my
process this cake may also be rendered a valuable and nutritious food for human
beings, and specially adapted for admixture with wheat, meal, or flour in the pre-
paration of biscuits.
My improved process consists of the following operations :-
1st. I grind separately both the maize and malt to a moderately fine meal by
means of any well known mill or disintegrator. The ordinary mill stones or well
constructed steel mills are well adapted for grinding both the maize and malt; but
in the case of the maize it is advisable to use mills the grinding portions of which
are constructed of the hardest available materials. If the cake ultimately produced
is to be used for human food, any husk that the malt meal contains must be as far
as possible removed; this may be effected by means of the ordinary bolting
apparatus used in the preparation of flour.
As
2nd. I add to the maize meal sufficient water to form a more or less thick
porridge when the mixture is boiled. This water may be either cold or warm,
but it is advisable that its temperature should be below 150° F. when the meal
is added. The meal and water being thoroughly incorporated, the temperature is
raised with constant stirring to or near the boiling point. This portion of the
operation can then be completed by boiling the mass for a considerable time.
however it is generally advisable for the sake of economy to use the smallest
practical proportions of malt and water, I frequently employ special means to
increase the fluidity of the mass, so that it may undergo thorough ebullition
although only a small proportion of water has been used. In order to increase
the fluidity of the mass I cool it to about 140° to 150° F., but in any case to such
a point as will not seriously injure the active properties of the diastase of the malt,
and then add a portion of the ground malt equal to about 4 or 5 per cent. of the
weight of the maize incorporating this malt thoroughly with the mass. The
temperature of the whole then gradually raised to the boiling point, and the
ebullition maintained for a considerable time. The fluidity of the mass may also
be increased by adding the same proportion of ground malt to the maize and water
at any timo before the temperature of the mass rises to such a point as would
destroy or seriously injure the action of the diastase. In practice, if this latter
method is adopted it is best to add the above named small quantity of malt when
the maize and water are first mixed together, and to then raise the temperature
of the mass to about 150° F., and maintain it at about that point for 20 or 30
minutes, and then raise the mass to the boiling point and boil it for a considerable
time.
I find two hours boiling produces a good result whether the fluidity of the mass
has been increased by adding malt or not.
3rd. After the ebullition has been carried on for a sufficient period the tem-
perature is lowered to about 140° or 150° F., but in any case to such a point as
will not injure the active properties of the disastase of the malt; the rest of the
ground malt is then added and the whole thoroughly incorporated, the temperaturo
is then gradually raised to about 150° F., and maintained at or about that point
for a considerable time.
I find that keeping the mass for two or three hours at the above temperature
produces a good result.
The operations included under the heads 2 and 3 may be conducted in any form
of vessel or vessels in which the mixture of maize and water, or maize malt and
water, as the case may be, can be thoroughly stirred and incorporated together and
their temperature easily raised and lowered or maintained at a fixed point. A
cylindrical metal vessel provided internally with revolving rakes, similar to those
commonly used in brewers mash tuns, and externally with a jacket between which
and the sides of the vessel either steam, hot water, or cold water, can be caused to

page_text: circulate will answer well. Or the vessel may be provided with rakes formed of
continuous lengths of metal pipe, through which hot or cold water or steam may
be made to circulate and thus assist the heating or cooling action of the steam, hot
or cold water in the jacket. Or two vessels may be used, the one for heating and
the other for cooling the mass. Free steam may also be blown into the mass if
desired in order to assist the ebullition, but in this case every precaution must be
taken to insure the perfect purity of the steam and its freedom from oil, grease,
or dirt.
4th. I next transfer the mass to a press in which the liquid is separated from
the solid portion as perfectly as possible. This operation I find is best effected in
the form of press known as a filter press, but the mass may be run into bags and
then pressed in any ordinary press, or the liquid separated from the solid portion
in any other convenient manner, but so that a good form of well pressed cake is
produced.
5th. The cake is removed from the bags, press, or other apparatus and dried in
any form of drying stove, chamber, or kiln, or in any other convenient manner,
when it is ready for consumption, and forms a highly nutritive food for cattle and
other animals. Or if free from malt husk it may bo ground and mixed with meal,
flour, and other materials, and mado into biscuits in the usual manner.
6th. The liquid portion is a saccharine wort of nearly the same composition as
malt wort, but it contains a large excess of the volatile oil and other flavoring
matters of the maize, which, if not removed, would injure the flavor of beer browed
from it or from a mixture of it and other materials. It is also necessary in order
to produce a saccharine substance that will keep without deterioration to remove
the greater portion of the water and also to coagulate any excess of nitrogenous
matters, which latter may then be removed by filtration if it is thought advisable.
In order to effect these objects I raise the saccharine liquid to its boiling point,
and maintain tho ebullition for a considerable time, the boiling wort may then be
filtered if it is desired to remove coagulated matters. The filtered or unfiltered
wort is then transferred to a vacuum pan, and the concentration continued until
the amount of moisture does not much exceed 20 per cent., or if desired the
moisture may be still further reduced either in vacuum pans or other apparatus.
As regards the proportions of maize, malt and water which it is advisable to
employ in the processes I have just described, I find that one of malt to from two
to three of maize by measure are proportions that produce very good results. If
the intermediate treatment with a small per centage of the malt is adopted,
3 times the total weight of the maize and malt together is a sufficient weight of
water to employ, but if the ebullition of tho maize is completed without any
addition of malt, I find that about 4 times tho total weight of maize and malt
is a weight of water which produces good results.
The saccharum matter produced in the above manner is free from all excess of
maize flavor, and can be used in almost any proportion with malt or with malt and
meal prepared under my Patent, No. 3199, without injuring the flavor and dietetic
value of the beer produced.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Edmund Richard Southby in the Great Seal Patent Office on the
17th May 1881.
EDMUND RICHARD SOUTHBY, of 24, Holborn Viaduct, in the City of London,
Analytical Chemist. "IMPROVEMENTS IN THE TREATMENT OF MAIZE FOR THE
MANUFACTURE OF PRODUCTS TO BE USED FOR BREWING, FEEDING, AND OTHER
PURPOSES."
The object of my Invention is the preparation from maize of an improved
quality of saccharine matter, specially adapted for brewing and distilling purposes,
and a cake adapted for feeding cattle and other animals.
I am aware that saccharine substances and feeding cake have been prepared from
maize by acting upon it by acids in various manners, but both the cake and
saccharine substances produced by such processes are of very inferior quality, owing
to the deteriorating action of the acids employed. Maize has also been reduced
to a pulpy mass by the action of water and steam under a heavy pressure, and at
temperatures considerably exceeding the boiling point of water, and this pulpy
mass has afterwards been saccharified by the action of malt. In this latter case the
high temperature employed has deteriorated the quality of the products.
Maize has also been used in various ways in the ordinary process of brewing;
but in these cases the proportion of the malt employed has been far greater than
that of the maize, and in neither of the two latter cases has a feeding cake been
produced.
My improvements consist in a process by which I act on a large proportion of
maize by means of a small proportion of malt, in such a manner as to utilize the
action of the diastase contained in tho malt, so as to produce, firstly, saccharine
substances well adapted for the production of beer, and distiller's and vinegar
maker's wash, and, secondly, a feeding cake of very great value both from the large
amount of nutritive matter which it contains, and also from these matters being in
a form casily assimilated by and very palatable to animals.
The proportions of maize and malt I prefer to employ are about 100 parts maize,
and about 25 parts malt by weight, which are equivalent to about 3 parts of maize
to one part of malt by measure.
My improved process consists of the following operations :—
Firstly. I grind separately both the maize and the malt to a moderately fine
meal by means of any well known mill or disintegrator. The ordinary mill stones
or well constructed steel mills are well adapted for grinding both the maizo and
malt; but in the case of the maize it is advisable to use mills, the grinding portions
of which are constructed of the hardest available and suitable materials.
As regards the fineness of the grinding of the maize, I find that it is advisable to
so grind it that the greater portion will pass through a wire sieve of 40 holes to
the lineal inch.
Secondly. I add to the maize meal sufficient water to form a more or less thick
porridge when the mixture is boiled. This water may be either cold or warm, but
it is advisable that its temperature should be below 150 Fahrenheit when the meal
is added. The meal and water being thoroughly incorporated, the temperature is
raised to or nearly to the boiling point, the mass being constantly stirred. This
portion of the operation can then be completed by boiling the mass for a con-
siderable time. As however it is generally advisable for the sake of economy to
use the smallest practical proportion of malt and water, I frequently employ special
means to increase the fluidity of the mass, so that it may undergo thorough ebullition
although only a small proportion of water has been used. In order to increase the
fluidity of the mass I cool it to from about 140 to 150 Fahrenheit, but in any case to

page_text: such a point as will not seriously injure the active properties of the diastase of the
malt, and then add a portion of the ground malt to be used equal to about 4 to 5
per cent. of the weight of the maize, incorporating this malt thoroughly with the
mass. The temperature of the whole is then gradually raised to the boiling point,
and the ebullition maintained for a considerable time. The fluidity of the mass may
also be increased by adding the same proportion of ground malt to the maize and
water at any time before the temperature of the mass rises to such a point as
would destroy or seriously injure the action of the diastase of the malt. If this
latter method is adopted, the above small quantity of malt may be added when the
maizo and water are first mixed together; the temperature of the mass is then
raised to about 150 Fahrenheit, and maintained at about that point for 20 or 30
minutes, after which the temperature of the mass is raised to the boiling point, and
the mass is boiled for a considerable time.
I find 2 hours boiling produces a good result, whether the fluidity of the mass
has been increased by adding malt or not.
The following apparatus and method of working have been found very convenient
and effective for carrying my Invention into effect:-
The maizo meal and about 5 per cent of its weight of the ground malt to be used
are placed in a hopper, which communicates in the usual manner with a "Steele's
mashing machine," which has the usual water supply pipe and cock communicating
with a hot water tank, and this mashing machine delivers its contents into a
jacketed cylindrical metallic vessel provided with a screw stirrer formed somewhat
like a screw propellor, and driven in such a direction as to cause a downward
current of the contents of the vessel in the centre thereof, thereby effectually
stirring and mixing the mass.
The mixed meal of maize and malt in the hopper is mashed in the above
mentioned mashing machine, with about 3 times its weight of water at a
temperature of about from 145° to 150° Fahrenheit. A lower temperature is not
injurious to the products, but causes useless delay in raising the temperature
afterwards. A rather higher temperature may also be used, but with it there is
greater risk of forming lumps, which are injurious unless thoroughly broken up.
In any case the temperature should not be high enough to injure the action of the
diastase of the malt.
As soon as the mash commences to run into the mixer the stirrer is put in
notion and the steam is shortly afterwards turned into the jacket of that vessel.
The temperature is raised not too rapidly at first, so as to give time for the action
of the diastase of the malt, it should not exceed 155° for the first half hour. The
steam is then turned on more if necessary, and the temperature of the mass raised
to the boiling point, at which it is maintained steadily for about two hours.
Thirdly. After the ebullition has been carried on for a sufficient period the
temperature of the mass is lowered to about from 140° to 150° Fahrenheit by
turning off the steam from the jacket of the mixing vessel and admitting thereto
and maintaining a continuous flow of cold water therethrough until the temperature
of the mass is reduced as above stated, but in any case the temperature of the mass
must be reduced to such a point as will not injure the active properties of the
diastase of the malt. The remainder of the ground malt (about 20 per cent. of the
original weight of the maize meal) having been previously placed in the hopper
above described is now mashed with preferably about twice its weight of water at
about 160° Fahrenheit, but whatever the proportion of water used, its temperature
must be such that the mash shall flow into the mixer at a temperature of about
145° to 150° Fahrenheit. It is then thoroughly mixed with the mass of boiled meal
by means of the screw stirrer, which must have been kept going continuously from
the time it was started as before mentioned until thorough mixing of the malt
mash with the boiled meal is accomplished. The temperature after mixing the
malt mash with the boiled meal should stand at about 150° Fabrenheit, but if it is
below that temperature it must be raised to it, which can be done by turning a
little steam into the jacket of the mixer, and keeping the stirrer still working.

page_text: When the whole is mixed, and the temperature is standing at about 150°
Fahrenheit, I either fill the jacket with water at from 150° to 155° Fahrenheit, or
I run the contents of the mixer into a second jacketed digesting vessel, or series of
digesting vessels, with water in the jacket or jackets thereof at about 150° to
155° Fahrenheit. This water it is generally advisable to raise slowly in temperature
so that the contents of the vessel or vessels may reach a temperature of about 154°
or 155° Fahrenheit at the end of about two hours. It is also advisable to stir
the contents occasionally during this two hours digestion, which can be done by
hand.
At the end of the above time the conversion of the starchy matters into sugar and
dextrine will be found very complete, provided the operations have been properly
conducted; the whole mass is then ready for pressing.
Although I prefer to employ the vessels and apparatus above described, the
operations included under the second and third heads may be conducted in any
form of vessel or vessels in which the mixture of maize and water, or maize, malt,
and water, as the case may be, can be thoroughly stirred and incorporated together,
and their temperature easily raised or lowered or maintained at a fixed point. A
cylindrical metal vessel provided internally with revolving rakes similar to those
commonly used in brewer's mash tuns, and externally with a jacket, between which
and the sides of the vessel either steam, hot water, or cold water can be caused to
circulate will answer well. Or the vessels may be provided with rakes formed of
continuous lengths of metal pipe through which hot or cold water or steam may be
made to circulate, and thus assist the heating or cooling action of the steam, or tho
hot or cold water in the jacket. Or two vessels may be used, the one for heating,
and the other for cooling the mass. Free steam may also be blown into the mass
if desired, in order to assist the ebullition, but in this case every precaution must
be taken to ensure the perfect purity of the steam, and its freedom from oil, grease,
or dirt.
Fourthly. I next transfer the mass to a press, in which the liquid is separated
from the solid portion as perfectly as possible. This operation can be effected in
various forms of press.
A very convenient form is that well known as the filter
press, but the mass may be run into bags and then pressed in any ordinary press,
or the liquid separated from the solid portion in any other convenient manner.
When using filter presses for the above purpose I employ in connection with each
of theso presses a metallic cylindrical charging vessel capable of withstanding
considerable internal pressure, into which I run a sufficient quantity of the con-
verted mass from the digesters to fully charge the press. The charging vessel
communicates with the press through a pipe and a valve or cock, and having
opened the latter I apply pressure to the contents of the charging vessel by pumping
in air by means of an air pump, and a pressure is applied and maintained of about
100 to 120 lbs. per square inch until the wort ceases, or almost ceases, to flow from
the press.
Fifthly. The cake is removed from the bags, press, or other apparatus, and if a
filter press is used it is opened after letting off the pressure, and the cake removed
therefrom. The cake in the state in which it comes from the presses is a very
nutritious food for cattle and many other animals if used while fresh, but it
becomes sour and otherwise deteriorates if kept for more than a few days. When
therefore it is required to keep the cake for a considerable period it should be driod,
either by means of a kiln or stove or other form of drying chamber or apparatus,
or else pressed in a powerful press in the same manner as oil seeds are pressed for
the production of oil and feeding cake, and it is advisable to heat the cake before
this final pressing, so as to make thoroughly hard and adherent cakes that will
keep well and carry without breakage.
The cake as it leaves the presses usually contains about 40 per cent. of moisture,
and this should be reduced to about 15 per cent. or less, in order to make a cake
that will keep without serious deterioration; and if this reduction in the amount
of moisture is effected by means of pressure a certain quantity of wort will bo

page_text: expressed, which can be boiled, filtered, and evaporated, and then forms an inferior
quality of condensed wort.
Sixthly. The liquid portion is a saccharine wort of nearly the same composition
as malt wort, but it contains a large excess of the volatile oils and other flavouring
matters of the maize, which if not removed would injure the flavour of beer brewed
from it, or from a mixture of it and other materials. It is also necessary in order
to produce a saccharine substance that will keep without deterioration to remove
the greater portion of the water, and also to coagulate any excess of nitrogenous
matters, which latter may then be removed by filtration if it is thought
advisable.
In order to effect these objects the saccharine liquid or wort that flows from the
filter or other presses is pumped or run into a metallic vessel provided with a steam
jacket, and is thoroughly boiled for from one to two or more hours, or until it is of
about from 1200° to 1250° specific gravity when at a temperature of 60° Fahronheit,
the exact degree of concentration is, not of great importance, provided it does not
much exceed 1250° specific gravity, and is not carried to such a point as to cause
an injurious degreo of coloration in the wort or saccharine liquid. When a very
pale wort is required it may be boiled for only a sufficient time to secure tho
coagulation of the albuminoid matters.
The more or less concentrated boiled wort or saccharine liquid is then filtered
through bag filters, such as are ordinarily used in sugar refineries or other form of
filtering apparatus, and the filtered wort, if required, of a pale color is evaporated
in a vacuum pan, but when a high color is not objectionable I evaporate it in a
steam jacketed metallic vessel. I evaporato the wort until the moisture it contains
does not exceed from 25 to 20 per cent. Wort with more moisture is liable to
deterioration on keeping in ordinary packages.
I usually prepare the wort in one of two forms, namely, I make a concentrated
syrup weighing about 14 lbs. per gallon and containing about 25 per cent. of
moisture; this syrup remains liquid for a long period, and is in conformity with
the present regulations of the Commissioners of Inland Revenuo as regards the use
of syrups in brewing; or, secondly, I concentrate the wort as far as is practically
convenient, so that when finished it contains less than 20 per cent. of moisture.
If the wort is required for brewing it is of great importance that it should be
free from starch. I therefore test a small portion of the wort as it flows from the
filter or other presses with a solution of iodine, as is well understood, and if a trace
of starch is indicated by the well known bluish colouration, I re-filter the wort
before boiling it. After boiling the wort for a short time, I again test a small
portion of it with iodine, and if a trace of starch is indicated I cool the whole of
the wort to about 150° Fahrenheit, and add a small quantity of clear unboiled malt
wort to it, which wort should be as rich as possible in diastase, and such an amount
should be added that after about half an hour the wort no longer shows any
indications of the presence of starch. The wort can then be finally boiled, filtered,
and condensed in the manner before described.
I also prepare a highly colored dried wort analagous to caramel, by heating the
concentrated wort in open pans, and constantly stirring the same until it assumes
the desired degree of colouration; the viscous colored mass is then spread out to
cool, and as soon as cool it is broken up and packed, or it may be dissolved in
water either before or after cooling to form a coloring fluid.
This colored dried wort is very useful for the brewing of porter and stout, and
for coloring paler beers, and for all purposes for which black malt and sugar
coloring or caramel have hitherto been employed.
As regards the proportion of maize, malt, and water which it is advisable to
employ in the processes I have just described, I find that one of malt to from two
to three of maize by measure are proportions that produce very good results. If
the intermediate treatment with a small per centage of the malt is adopted, 3
times the total weight of the maize and malt together is a sufficient weight of
water to employ, but, if the ebullition of the maize is completed in the first boiling

page_text: without any addition of malt, I find that about 4 times the total weight of maize
and malt is a weight of water which produces good results.
The saccharine matter produced in the above manner is free from all excess of
maize flavours, and can be used in almost any proportion with malt, or with malt
and meal prepared under my Patent, No. 3199 of the year 1880, without injuring
the flavour and dietetic value of the beer produced.
I would here remark that since filing my Provisional Specification, I have
discovered that the suggestion therein contained for using the cake above described
for human food does not possess such an amount of utility as to render it advisable
to give any further description thereof, and for this reason I hereby disclaim such
application.
Having thus described the nature of my said Invention and the mode in which I
carry the same into effect, I would have it understood that what I claim is the
treatment of maize with a small proportion of malt in the manner substantially
as herein described, for the manufacture of products to be used for brewing, feeding,
and other purposes, separating those products, and thereby obtaining a saccharine
liquid or wort and a feeding cake, and afterwards concentrating the former, and,
if required, drying the latter, or depriving it of its excess of moisture, substantially
as herein described.
In witness whereof, I, the said Edmund Richard Southby, have hereunto set
my hand and seal, this Thirteenth day of May, in the year of our Lord One
thousand eight hundred and eighty one.