An Improved Process of and Plant for Treating Cereals, Starchy or Farinaceous Substances for Making Alcohol, Vinegar, and other like Products.
Year: 1888

page_text: An Improved Process of and Plant for Treating Cereals, Starchy or
Farinaceous Substances for Making Alcohol, Vinegar, and other
like Products.
I, ERNEST MANBRE of 30 Argyle Road, Garston, in the County of Lancaster,
Chemist do hereby declare the nature of this invention to be as follows:-
In the different processes actually in use for the transformation of cereals and
farinaceous substances into saccharine under high temperature, the water, more or less
acidulated or alkaline, has always been considered as the best mechanical agent to
effect the dissolution and neutralization of the salts, the coagulation of oily sub-
stances present in the husk and fibrous envelope that contains the starch to be
acted upon.
Maize, rice and starchy matters are generally crushed in a dry state or soaked in
water previous to being submitted to the effect of the acid or alkaline solution and
high temperature, and as a consequence the husk and fibrous envelope are, through
the effect of the great heat used in the transformation of the starch into saccharine,
partly carbonised, decomposed or oxidised, and thus rendered unfit for cattle feeding
purposes, by reason of their having lost their nutritive principles by being dissolved,
solidified or evaporated.
A further great drawback is unhealthy fermentations, loss in the per centage of and
bad quality of the alcohol obtained.
As a remedy, it has been thought advisable to effect the entire separation of the
starch from the husk or fibrous envelope previous to the operation of the sacchari-
fication. This operation is not only costly, but entails a serious loss in the percentage
of the starch obtained.
Now I have found that by my improved process of treating cereals, starchy
and farinaceous substances, and by my improved plant, I can obtain at will the
largest portion of the husk and fibrous substances in their natural and normal
conditions, and can obtain a more satisfactory fermentation, and thus a larger quantity
and improved quality of spirits or alcohol.

page_text: In carrying out my improved process, I proceed as follows:-
I first crush with a suitable pair of mill stones, rollers or other mill, the cereals or
starchy and farinaceous substances whether damaged or sound, then the crushed meal
obtained is passed through a convenient sieve in some cases provided with aspirating
apparatus, when a proportion of 15 to 20 per cent. of bran is separated. The meal is
then ground into flour and conveyed to a closed wooden mash tun containing a stirrer,
manhole and steam worm. Water is then added in sufficient quantity, also a mixture
of sulphuric, sulphurous and nitric acids in different proportions. Steam is then
introduced and the mixture kept boiling for about half an hour. Then it is rapidly
introduced in a high pressure closed copper vessel when the temperature is gradually
brought to from 212 degrees Fahrenheit to 325 degrees Fahrenheit or 350 degrees
Fahrenheit. When the test shows that all the starch has been transformed into
saccharine, the mixture is led off in a wooden receiver where the acids are neutralized
with carbonate of lime. The whole is filtered through bags or filter presses and con-
veyed through the cooler to the fermenting tubs. Yeast is then added with a mixture
of cream of tartar and phosphate of potash, or other soluble phosphate, the two latter
are added in order more especially to feed the yeast, and at the same time help the
combination of ether, glycerine and other fatty matters, which are the result of
fermentation. When the fermentation has ceased, the wort thus obtained is passed
through an ordinary Coffey's still combined with a rectifier, whereby continuous
distillation and rectification are carried on in the one operation.
When it is intended to manufacture vinegar the process of treating the starchy
substances is very similar to the above. When, however, the stage of fermentation is
reached, yeast alone is added in the fermenting tubs with the sweet wort without the
mixture of cream of tartar and phosphate of potash.
When the fermentation has ceased and all the sugar has been transformed into
alcohol, the wort thus obtained is filtered through bags, or by other convenient means
and taken in a reservoir situated in a room having a constant temperature of 70 degrees
Fahrenheit to 90 degrees Fahrenheit, thence to be distributed into ordinary wooden
tubs, specially fitted to attain the object in view, namely, to produce a superior vinegar.
In these tubs is added a combination of different earthy phosphates which contribute
in the presence of the atmospheric air, to the oxydation of the alcohol and its conversion
into vinegar.
1
P
1 1000
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool,
Patent Agents for the Applicant.

page_text: COMPLETE SPECIFICATION.
An Improved Process of and Plant for Treating Cereals, Starchy or
Farinaceous Substances for Making Alcohol, Vinegar, and other
like Products.
I, ERNEST MANBRE, of 30 Argyle Road Garston, in the County of Lancaster
Chemist do hereby declare the nature of this invention and in what manner the
same is to be performed, to be particularly described and ascertained in and by
the following statement:-
In the different processes actually in use for the transformation of cereals and
farinaceous substances into saccharine under high temperature, the water, more or less
acidulated or alkaline, has always been considered as the best mechanical agent to
effect the dissolution and neutralization of the salts, and the coagulation of the oily
substances present in the husk and fibrous envelope that contains the starch to be
acted upon.
Maize, rice and other starchy matters are generally crushed in a dry state or soaked
in water previous to being submitted to the effect of the acid or alkaline solution and
high temperature, and as a consequence the husk and fibrous envelope are, through
the effect of the great heat used in the transformation of the starch into saccharine,
partly carbonised, decomposed, or oxidised, and thus rendered unfit for cattle feeding
purposes by reason of their having lost their nutritive principles by being dissolved,
solidified, or evaporated.
A further great drawback is unhealthy fermentations, loss in the percentage of
and bad quality of the alcohol obtained.
As a remedy, it has been thought advisable to effect the entire. separation of the
starch from the husk or fibrous envelope previous to the operation of the saccharifi-
cation. This operation is not only costly but entails a serious loss in the percentage of
the starch obtained.
Now I have found that by my improved process of treating cereals, starchy and
farinaceous substances, and by iny improved plant, I can obtain at will the largest
portion of the husk and fibrous substances in their natural and normal conditions, and
can obtain a more satisfactory fermentation, and thus a larger quantity and improved
quality of spirits or alcohol.
The manner in which I carry out my improved process may be understood by
reference to the accompanying drawings which give a general idea of the plant
employed.
Figure 1 is a plan of the plant used in the various stages prior to the mashing
operation.
Figure 2 is a plan (to the same scale as Figure 1) of the plant employed from the
mashing stage to the completion of the fermentation.
Figure 3 is an elevation (to the same scale as Figure 1) of the distilling and
rectifying apparatus.
Figure 4 is a vertical section on an enlarged scale of the form of rectifier which I
prefer to employ.

page_text: The process may be best described by taking an actual example as follows:-
Suppose five quarters of maize to be taken this should produce when treated by my
process about 140 gallons of proof spirit.
:
I first crush the grain with a suitable pair of mill stones such as A or with rollers or
other mill. The crushed meal obtained is then passed through a convenient sieving
apparatus B having, say, a No. 24 sieve and being provided in some cases with an
aspirating apparatus. This operation separates from fifteen to twenty per cent of the
bran or husk. The meal remaining is then ground into flour in a pair of stones C and
conveyed to a closed wooden mash tun D provided with a stirrer, a manhole d, a
manometer, and a steam worm supplied with steam through a pipe d. 1000 gallons
of water have been previously introduced into the mash tun through a pipe E. The
stirrer is now set in motion. I then raise the temperature of the mixture to about
170 degrees Fahrenheit. A mixture of about 40 lbs. sulphuric, 20 lbs. sulphurous,
and 20 lbs. nitric acid is now poured into the mash tun and the temperature raised
to 212 degrees Fahrenheit. When the mixture has been boiling for about half an
hour, the air tap of the tun is opened and allows the escape of the steam which is
saturated with the noxious gases.
The mixture thus treated is next conveyed into an ordinary high pressure closed
copper vessel F capable of resisting 100 lbs. pressure of steam per square inch,
and in this vessel it is submitted to a temperature of about 325 degrees Fahrenheit
to 350 degrees Fahrenheit obtained by the introduction of steam.
When the test shows that all the starch has been transformed into saccharine,
the liquor is let off into a wooden receiver G containing a stirrer g which is set
in motion, and about 90 lbs. of carbonate of lime (previously mixed in 20 gallons
of water) is now added, and the liquor is then passed through a proper filter or
filters by preference a filter-press H. It is then passed through a cooler J
and cooled to a temperature of about 60 degrees Fahrenheit, being afterwards
conveyed into a fermenting tub or tubs K. About 30 gallons of yeast is then
added which effects the decomposition of the saccharine into alcohol and carbonic
acid. As soon as the tumultuous or first stage of the fermentation is finished,
about 15 gallons of yeast is again added together with a quantity of sulphuric or
sulphurous acid, in the proportion of about 2 gallons per 1000, or with a similar
proportion of cream of tartar or phosphate of potash or other phosphate or tartrate.
The phosphate or tartrate is added chiefly in order to revivify the fermentation,
and at the same time to effect the combination of ether, glycerine, and other fatty
matters, which are the result of the fermentation. The fermentation then rapidly
continues, and when completed all the different acids remaining (whether formed or
added during the fermentation) are neutralized with whiting.
The wort is again filtered if necessary and passed through an ordinary still such
as a Coffey still, L L, to which there is connected a rectifier M M' provided with an
analyzer N and Cooler N¹. The distilled spirit is led by a pipe m to the receiver M
of the rectifier.
The form of rectifier which I prefer to use is composed of superposed horizontal
frames m m Figure 4, perforated with a series of holes each provided with a small
pipe m² above which there is placed a cup m³, so disposed as to compel the alcoholic
vapour in rising from the receiver M to bubble through the condensed liquor which
lies on the frame. As the vapour gradually passes from one frame to another it gets
richer and stronger until it reaches the analyzer N. It then passes through the latter
and through the cooler N', when it is ready for sale.
To work the rectifying apparatus economically and continuously during the period
the still L L is at work, the hot spent wash from the still is led by a pipe 1,
through the heating worm m of the rectifier, and the alcohol from the still is
conveyed by gravity along the pipe m to the rectifier, which it enters at 1.
When it is intended to manufacture vinegar, the process of treating the starchy
substances is very similar to that above described. The only difference occurs when
the process reaches the stage of fermentation. Then the yeast alone (in the proportion
above set forth) is added to the sweet wort in the fermenting tubs without the addition

page_text: of a phosphate or tartrate. When the fermentation has ceased and all the saccharine
has been transformed into alcohol, the wort thus obtained is filtered through bags, or
by other convenient method of filtering, and conveyed to a reservoir situated in a
room, the temperature of which is kept constantly between 70 degrees to 90 degrees
Fahrenheit. Thence it is distributed into ordinary wooden tubs containing layers
of oak chips which are the means of effecting the formation of the acetic acid. By
this process a very superior vinegar is obtained.
In the above wooden tubs there may be added a combination of different phosphates
which contribute in the presence of the atmospheric air to the oxidation of the alcohol
and its conversion into vinegar.
Although in the above description maize has been chiefly mentioned as being
treated, yet it must be distinctly understood that all kinds of cereals, or starchy or
farinaceous substances, whether damaged or sound, may be treated by the above process
with the object of producing pure alcohol or vinegar of a superior quality.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
1. In the process of treating cereals, starchy or farinaceous substances for making
alcohol, vinegar, and other like products, the following operations, whether taken
singly or in combination, namely:-
(a) The reducing of the above substances, whether damaged or sound, to flour
after having separated a certain portion of the bran therefrom, and the sub-
sequent treating of the flour during the mashing process with water and acids
substantially as described.
(b) The adding to the worts, during the stage of fermentation, of a mixture of
cream of tartar and phosphate of potash, or of other equivalent tartrates or
phosphates, substantially as set forth.
2. In combination with the above process for treating cereals, or the like, the
employment of a spirit still, connected on the one hand with the wort supply and on the
other hand with a rectifier such as described, the said rectifier being provided with
the usual analyser and cooler, whereby the distilling and rectifying of the said
wort may be carried on as one continuous operation, substantially as set forth.
3. The herein described improved process as a whole, whereby a superior quality
of cattle food is obtained, and a larger quantity and superior quality of alcohol or
vinegar produced, substantially as described.
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool,"
Patent Agents for the Applicant.