IMPROVEMENTS IN THE MANUPAC- TURE OF STARCH AND FARINACEOUS FOOD
Year: 1844

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I,
JOHN. HENRY REHÉ, of Moscow. Road, in the County of Middlesex,
Surgeon, send greeting.
WHEREAS Her present most Excellent Majesty Queen Victoria, by
Her Letters Patent under the Great Seal of Great Britain, bearing date at
Westminster Twenty-second day of October in the eighth year of Her
reign,. did for. Herself, Her heirs and successors, give and grant unto
me, the said John Henry Relé, Her special licence, full power,
sole privilege and authority, that I, the said John Henry Rehé, my
executors, administrators, and assigns, or such others as I, the said
John Henry Rehé, my executors, administrators, or assigns, should at
at any time agree with, and no others, from time to time and at all times
during the term of years therein expressed, should and lawfully might
make, use, exercise, and vend, within England, Wales, and the Town of
Berwick upon Tweed, my Invention of "IMPROVEMENTS IN THE MANUPAC-
TURE OF STARCH AND FARINACEOUS FOOD;" in which said Letters Patent is
contained a proviso that I, the said Henry John Rehé, shall cause a parti-
cular description of the nature of my said Invention, and in what manner
the same is to be performed, to be inrolled in Her said Majesty's High

page_text: Court of Chancery within six calendar months next and immediately
after the date of the said in part recited Letters Patent, as in the same,
reference being thereunto had, will more fully and at large appear.
NOW KNOW YE, that in compliance with the said proviso, I, the
said John Henry Rehé, do hereby declare that the nature of my said
Invention, and the manner in which the same is to performed, are
fully described and ascertained in and by the following statement thereof,
that is to say:
My Invention, Firstly, relates to a mode by which starch, or farinaceous
substances largely composed of starch, may be more speedily freed from
any quantity of water which may be required in grinding, purifying, or
preparing the same, whereby the process of drying may be accelerated,
and thus any natural tendency to fermentation prevented:
Secondly, to a mode of manufacturing starch from entire or unground
rice, by having in the first instance exposed it to a high temperature,
and by subsequently macerating the same in a solution of caustic
alkali, thereby being enabled to separate starch in a pure state:
Thirdly, to a mode of manufacturing what is usually denominated
gum starch, and sometimes called dextrine or amidine, by means of
macerating entire or unground rice in an acidulous solution at an
increased temperature, and by afterwards treating the same with a
caustic alkaline solution.
Having thus stated the general objects of the Invention, I will pro-
ceed to explain the means pursued in performing the same.
First, Description of the mode employed by me to separate starch, or
starch combined with other matter, from its combination with water.
It may perhaps be desirable to observe that starch is usually prepared
by the aid of water, and moreover that it would be useful to prepare
. certain farinaceous substances (still preserving all their natural character)
with water also; but the saccharine, azotic, and other matters generally
accompanying the same, have a quick tendency to change their character
by fermentation. Though it may be beneficial to prevent this result, yet,
if larger quantities be. operated upon, it. has hitherto been found difficult
so to do.
One part of my Invention therefore consists in a means of effecting a

page_text: this object, by the aid of pressure to be directed to the purpose of
expelling the greater portion of the water when présent, so that it may be
immediately afterwards submitted to the temperature required to dry it.
The pressure employed for this purpose may be accomplished by
different means.
First, by atmospherical pressure obtained by exhausting the air from
underneath a strainer, on which the mixture of starch or starchy matter
is placed:
Secondly, by forcing air into an air-tight receptacle, the strainer.being
situated and secured at its lower end, and the said admixture having
been introduced before closing the vessel :
Thirdly, by forcing the liquid containing the starch or other starchy
matter into a close vessel lined internally by a strainer, and the vessel
itself having a number of perforations for the escape of the water
expelled:
Fourthly, by the aid of mechanical pressure produced by the action
of a weight, wedge, wheel, screw, or lever, or by an hydrostatic force,
or other mean, so applied as to press upon the surface of the aforesaid
mixture, and drive out the water.
But the means which I generally employ, more especially if much
water be present, is in the first instance to submit the admixture to
atmospherical pressure, and subsequently operating upon it by mecha-
nical pressure, I proceed as follows:-
I procure a stone, or any solid substance impervious to air or water,
rendered perfectly flat, and of any desired size or shape, (preferring a
square form,) the centre of which is to be perforated, and a tube
therein inserted, the open end of which is to be fixed level with the
surface, and its connections made sound and air-tight. The other
end of the tube communicates with a vacuum pump. On the upper
part of the stone, and also covering the open mouth of the tube, a mat
is placed (I generally use a mat made of cocoa-nut fibre), which
extends to within two or three inches of its margin. Over the whole is
spread two strainers, one on the other, (made of linen cloth,) and
sufficiently large to hang down over the sides of the stone. An open
frame constructed of wood, and of any convenient depth, is then provided,
conformable to the shape of the stone, and just overreaching the edges

page_text: of the mat; this, when placed in its situation, forms the sides of a box, of
which the stone and its coverings is the bottom. The whole, thus con-
structed, is supported by a strong wooden stand, on each side of which
one or more iron screws are fixed, projecting outwardly, and at the
same time pointing upwards; by these means a connection with
the frame is formed, which is secured by nuts, binding it and the
linen cloth close to the stoné, and thus preventing the passage
of either air or water in that direction. Into the receptacle
so made the mixture of starch or other starchy matter and
water is introduced; and the vacuum pump being set in action, a
large portion of the water is driven downwards by atmospherical
pressure, filters through the linen cloth and mat, and finding its way
along the tube is accordingly discharged. When this process is at an
end, the mass generally cracks in various places, and by thus admitting
air precludes all further action. I then remove the mass, and, further-
inore submit it to mechanical pressure; this I do by introducing the
same into what is termed by press-makers a trough. The lower end of
this trough has a plate pierced with holes, and made exactly to fit, and
over this plate a linen cloth is spread, on which the still moist starch or
starchy matter reposes. The same description of plate with linen cloth
is then applied over the top of the mass. The whole is then properly
fixed in a screw press, when by the action of a lever (or by other means
of procuring power), and by allowing sufficient time after pressure, a
further portion of fluid exudes. The mass will now be found compact
and solid. Whilst in this state, and of this consistence, by these means
or by any other means so produced, I subdivide it into small angular
portions, of about three eighths of an inch in breadth, but cutting with a
sharp instrument, or otherwise by fracturing the material into small
fragments of about the same dimensions, being thus divided for the
convenience of use, and to reduce it into a fit state for rapid drying.
I furthermore provide a particular arrangement for the purpose of dry-
ing the just-named subdivided portions of starch or starchy matter. This
object is effected by means of an artificial current of hot air raised to a
temperature of about 120° or 130° of Fahrenheit, and sometimes. more,
which is impelled over a series of trays, on which the starch or other g
starchy matter is spread. These trays are made of wooden frames,

page_text: over which canvas is stretched and secured; and are so contrived as to
shift easily on ledges about three inches apart, and fixed in the sides of
small chambers constructed on purpose to receive them; at the back of
cach chamber a sheet of perforated zinc is placed, the heated air being
propelled by means well understood through the openings. It is proper.
to observe that every description of pure starch, however obtained, can
be readily submitted to the process as just-described; yet, when pure,
having but little tendency to change its condition by fermentation; part
of the above òperation may be dispensed with. For instance, I some-
times permit the starch to deposit from the water spontaneously, which
on being removed the starch may be collected and immediately com-
pressed by the mechanical force alluded to. Also pure starch, during
the last stage of drying, will bear a temperature of 180° Fahrenheit or
thereabouts, and may be the means just related be formed into blocks
or squares, and dried in the manner well known to starch makers. I
have likewise stated that the process, as far as relates to pressure, is only
adapted to starch and starchy matter in admixture with water. I mean
by this that every starch-giving substance is not alike eligible for the
purpose. If a small quantity of mucilage be present; or if much
gummy extract, gluten, albumen, or other proteinoid compounds prevail,
the result is more or less impeded. This arises from the natural
cohesiveness of these substances when moistened, which opposes the
separation of the water. I therefore reject the use of all these starchy
substances, because they are not adapted to my Invention. (I should
here remark that when employing atmospherical pressure for the p
before named, great facility is given by extending the surface acted
upon. Those farinaceous substances sufficiently free from the adhesive
combinations just alluded to as to admit of the expression of water may,
in the first instance, be ground or otherwise cleansed and prepared in a
moist state, and if desired purified by the process of clutriation; after
which, having been operated upon in the manner herein directed, are
made useful as an article of food, &c., or if fit for the purpose may be
employed as a starch for stiffening paper, linen, cotton, or other fabric.
In my description of what relates to the use and construction of the
different apparatus which I employ in pursuing the before related
operations, I do not limit myself to these. Neither do I consider myself
purposes

page_text: obliged to employ any particular force of pressure, nor any particular
temperature in drying, nor any particular size of the portions of starch or
starchy substance when exposed to a procured current of heated air. I
have described the mode I generally adopt, and which I consider
preferable. What, however, I especially claim as of my Invention is,
first, the forcible expression of water when combined with starch or
with certain starchy matter; second, the subdivision of starch and other
starchy matter, however derived or operated upon) into small angular
segments or fractured portions, previously to drying; third, the
propulsion of heated air over starch, and other starchy matter, for the
purpose of drying the same.
I will now describe the second part of my Invention, which consists
in a mode of manufacturing starch from entire or unground rice, by
the aid of increased temperature, and by subsequent maceration in a
solution of caustic alkali. I take at the rate of one hundred and twelve
pounds of entire or unground rice, as usually met with in commerce,
and having spread the same over a surface, to the depth of one inch or
thereabout, I expose it to a temperature varying from 160° to 180°
of Fahrenheit for the space of two or three hours. I turn the rice
occasionally during that time, so that the whole may be uniformly
heated. I then remove the rice thus operated upon by heat, and place
it in a vessel sufficiently capacious to allow of the addition of water, so
as to cover it over to the depth of two or three inches. Having added
the water in that quantity, I cause the whole to be well stirred and
agitated for the space of about five minutes; I then withdraw a plug at
the bottom of the vessel, so as to allow all the washings to escape, the
rice being retained within the vessel by a sieve or other reticulated
covering at the orifice.
The rice being freed of any dirt, it is now ready to be introduced
into a caustic alkaline solution, which should have been previously
mixed in a vessel; soda or pure potass may be used for the purpose, but
I prefer pure soda, being less costly, and not being liable to form deli-
quescent combinations. The preparation that I employ for one hundred
and twelve pounds of rice is in the ratio of four pounds of pure soda to
seventy gallons of water. To procure four pounds of pure soda, I mix
together in a proper vessel eighteen pounds of carbonate of soda and

page_text: about nine pounds of slacked lime, cover the whole with boiling water,
and stir for the space of one hour, then add more water, mix, wait till
sediment deposits, pour off clear liquid, which contains the pure soda,
and repeat this operation till all the alkali is removed; the liquid thus
obtained is to be accounted as so much of the water forming the seventy
gallons, being the proportion directed. The rice, prepared as directed,
is added to this mixture, which is to be stirred two or three times a day
for the space of five days. The liquid now contains in solution some of the
non-starchy constituents of rice, which is to be removed through small
perforations at the bottom of the vessel, or by any convenient means,
and the rice is to be ground or triturated with a sufficient quantity of
water, the whole being brought to the consistence of cream by the fur-
ther addition of water if necessary, and is then to be left at rest for
twenty-four hours. The mixture now requires to be skimmed, and as
much as possible of the clear fluid is to be removed by the aid of a
syphon or otherwise. I now add about two hundred and twenty-four
gallons of water, and having well mixed all together I wait for the space
of about thirty minutes. By this time the grosser and azotic portions
will subside in the form of small sloughs, and occupy about one third
the bulk of the whole. The upper portions of the fluid mixture contains
a large quantity of starch suspended therein, which must be carefully
removed by a syphon or other suitable means into a frame or vessel
adapted to receive it. About one hundred and forty-eight gallons of
water is to be again added to the remainder, which at the expiration of
about twenty or twenty-five minutes is to be treated as before. A small
quantity of starch yet remains unliberated; the operation may be again
repeated, using less water and by waiting less time. Having thus com-
pleted the process of elutriation, the starch may be allowed sufficient
time to subside, when all the superfluous water may be drawn off, and
the starch finished in the usual way practised by starch makers, or other-
wise according to the method, or such part of it as may be desirable, as
herein-before described in the first part of my invention.
Although I have just described a mode of procuring starch from rice,
and which I find to be effectual, I do not confine myself exactly thereto,
nor do I claim the use of caustic alkali, nor to any more than that part
of the operation which relates to the treatment of whole or unground rice

page_text: at an increased temperature previously to macerating the same in a
caustic alkaline solution.
My third invention consists in a mode of manufacturing what is
usually denominated gum starch, dextrine, or amidine, by macerating
entire or unground rice in an acidulous solution at an increased tem-
perature, and afterwards by again macerating the same in a caustic
alkaline solution. I take one hundred and twelve pounds of entire or
unground rice, as usually met with in commerce, and having in a
proper vessel made a solution consisting of sulphuric acid, specific gra-
vity about 1-84, fifty-six fluid ounces, and twenty-eight gallons of water,
I raise the temperature to about 135° Fahrenheit; then, having intro-
duced the rice therein, I maintain as nearly as possible the same degree
of heat, stirring now and then until the starch forming part of the rice
is converted into gum starch: this usually occurs in about three hours
or longer; the charge, however, may be known, whatever time may be
required, by the particles of rice having lost their harsh and gritty feel
on applying pressure with the fingers. Less acid may be used, and also
with reduced temperature, but longer time will be required. There are
other acids which promote this change, as the nitric, hydrochloric, and
oxalic acids do the same, but I prefer the sulphuric acid, being the most
economical and effectual, The acid liquor is then discharged from the
macerated rice, and washed by two or three additions of water. It is
then suffered to remain covered with water, and stirring now and then
for three or four hours, when the washing is again renewed until the
greater portion of the acid is removed. The rice is now ready for the
caustic alkaline solution, and the same remarks before made are
here applicable as to the kind of alkali employed. The proportion
I use to (one hundred and twelve pounds of rice) is in the ratio of four
pounds of pure soda to seventy gallons of water, and into which the
prepared rice is introduced, and should remain therein for a period of
three days, gently stirring twice or thrice a day. The clear liquor is to
be drawn off, and the rice is to be grond or triturated, and reduced by
water to a creamy state, then allowed to rest one day. I then proceed
to elutriate, and act in every respect as directed in my second Invention.
I would here remark that at the close of the last operation, and after
drawing off the water, I usually prefer giving the gum starch a slight

page_text: cess of acid; and for this purpose, and to prevent any injury to the
oxture it may afterwards be used upon, I employ a vegetable acid, and
In preference I use oxalic acid in mixing it. I take the precaution of
dding very little at a time, until a slight acid reaction is exhibited on
the test paper.
I have herein described a process by which gum starch, dextrine, or
amidine may be produced from entire or unground rice, and which I
deem the best; but I do not confine myself to this mode of proceeding
only, for time and temperature, and the acid employed, may be varied;
neither do I limit myself to the use of an acidulous or an alkaline solu-
tion, or an increased temperature, otherwise than as connected with the
Use of whole or unground rice, to effect the object entertained; and I
claim in respect to this part of my Invention the mode of manufacturing
gum starch, dextrine, or amidine, by raising the temperature of entire
or unground rice whilst macerating in an acidulous solution, and previ-
ously to again macerating the same in a solution of caustic alkali.
In witness whereof, I, the said John Henry Rehé, have hereunto
set my hand and seal, this Twenty-second day of April in the
HOO of our Lord One thousand eight hundred and forty-five.