An Improved Diastasic Preparation to be Employed in the Manu- facture of Bread and other Foods and Beverages and to be used as an Aid to Digestion.
Year: 1897

page_text: Date of Application, 29th Mar., 1897
Complete Specification Left 28th Dec 1897-Accented 10th Fah 1800
PROVISIONAL SPECIFICATION.
An Improved Diastasic Preparation to be Employed in the Manu-
facture of Bread and other Foods and Beverages and to be used
as an Aid to Digestion.
I, BENJAMIN JOSEPH BARNARD MILLS, of 23, Southampton Buildings, in the
County of London, Patent Agent, do hereby declare the nature of this invention, a
communication to me from Arthur Dalmote, of 19, Rue de Haerne, Ypres, in the
Kingdom of Belgium, Gentleman, to be as follows:-
The diastasic preparation forming the subject of the present invention is a wort
of green, that is undried malt rich in diastase delivered either alone or com-
bined with other materials under pressure of carbonic acid gas in hermetically
closed vessels.
For the preparation of green malt to be employed in the manufacture of the said
wort the same procedure is adopted as that of the brewer, except that the plumule
is allowed a greater developement in order to obtain the greatest possible proportion
of diastase.
At this moment in place of carrying it to the malt kiln like the maltster or the
brewer, it is delivered to a crushing or grinding mill of any convenient form; and
during the working of this machine it encounters a small stream of cold water
whereby it is crushed and made into a milk of malt which falls into the mash tun.
When the quantity of grinding required for a mashing has entered the mash
tun, hot water is run into it (after having put the agitator in work) to effect
saccharification precisely in the same manner as the brewer does it; observing,
as he does, the various phases of temperature and of stoppages to obtain a well trans-
formed wort, taking care that the highest temperature shall not reach that at which
the diastase might commence to be injured.
When the saccharification is well terminated, the mass, grains and liquid is
delivered to one or several filter presses, or to other separators in order to effect the
separation.
The grains may be exhausted of the little saccharine matter which they yet
contain by the addition of warm water not exceeding 40° Centigrade, this water
may then be used in the preparation of a new mash.
The saccharified wort just obtained, and which still contains all the diastase
which remains after saccharification of the starch of the malt, is then cooled as
much as possible without contact with the air.
As the cooling of the liquid makes the wort thick, it is then passed through a
filter or into any convenient separator whence the saccharified and diastasic liquor
issues perfectly limpid. A wort of this relatively weak density being very liable
to fermentation and deterioration it is immediately placed within a carbonic acid
gas saturator where it is left in contact with the gas until it is saturated with it.
It is then, free from contact with the air, and under counter pressure of carbonic
acid gas, placed in hermetically closed bottles or vessels, such as Codd's bottles,

page_text: screw stoppered bottles or other convenient bottles to be supplied to bakers and
others with all the diastasic strength which it contains.
This richness in maltose and especially in diastase will also ensure to the baker
greater rapidity of work and will guarantee a better manufacture of bread and the
like.
Further this same green malt wort, which is very rich in diastase is capable of
rendering the greatest services as adjuvant to the gastric juice in all maladies of
the stomach. These maladies are always provoked by insufficiency of the gastric
juice.
The transformation of the feculent foods, such as bread, potatoes, haricot beans &c.
is in such case incompletely effected and consequent on this fact the digestion
becomes laborious and difficult.
A glass of the said wort, very rich in diastase at or after each meal, will aid the
transformation of these feculent foods in the stomach and render their assimilation
more easy.
Or a proportion of the said green malt wort might be added to various foods after
the latter have been prepared for use and at a temperature below 60° Centigrade.
This wort of green malt may also be employed in the preparation of a non-
alcoholic but hygienic beverage as it contains more nutritive principles than the
best beers; this may be effected by combining the said wort with hop or other
extract.
Its constituent elements produce a highly refreshing and nourishing beverage
and its great richness in diastase renders its digestion easy.
Totod Monch 20+h 1907
HARRIS & MILLS,
23, Southampton Buildings, London, W.C., Agents.
An Improved Diastasic Preparation to be Employed in the Manu-
facture of Bread and other Foods and Beverages and to be used
as an Aid to Digestion.
I, BENJAMIN JOSEPH BARNARD MILLS, of 23, Southampton Buildings, in the
County of London, l'atent Agent, do hereby declare the nature of this invention (a
communication to me from Arthur Dalmote, of 19, Rue de Haerne, Ypres, in the
Kingdom of Belgium, Gentleman), and in what manner the same is to be performed
to be particularly described and ascertained in and by the following statement :-
The diastasic preparation forming the subject of the present invention is a wort
of green, that is undried malt, very rich in diastase delivered either alone or com-
bined with other materials under pressure of carbonic acid gas.in hermetically
closed vessels.
For the preparation of green malt to be employed in the manufacture of the said
wort for the use of bakers and others the same procedure is adopted as that of the
brewer, except that the plumule is allowed a greater developement in order to obtain
the greatest possible proportion of diastase.
:
At this moment in place of.carrying it to the malt.kiln like the maltster or the
brewer, it is delivered to a crushing or grinding mill of any convenient form; and
during the working of this machine it encounters a small stream of cold water
whereby it is crushed and made into a milk of malt which falls into the mash tun.
When the quantity of grinding required for a mashing has entered the mash
tun, hot water is run into it (after having put the agitator in work) to effect
saccharification precisely in the same manner as the brewer does it; observing,

page_text: as he does, the various phases of temperature and of stoppages to obtain a well trans-
formed wort, taking care that the highest temperature shall not reach that at which
the diastase might commence to be injured.
When the saccharification is well terminated, the mass, grains and liquid, is
delivered to one or several filter presses, or to other separators in order to effect the
separation.
The grains may be exhausted of the little saccharine matter which they yet
contain by the addition of warm water not exceeding 40° Centigrade, this water
may then be used in the preparation of a new mash.
The saccharified wort just obtained, and which still contains all the diastase
which remains after saccharification of the starch of the malt, is then cooled, as
much as possible, without contact with the air.
As the cooling of the liquid makes the wort thick, it is then passed through a
filter or into any convenient separator whence the saccharified and diastasic liquor
issues perfectly limpid. A wort of this relatively weak density being very liable
to fermentation and deterioration it is immediately placed within a carbonic acid
gas saturator where it is left in contact with the gas until it is saturated with it.
It is then, free from contact with the air, and under counter pressure of carbonic
acid gas, placed in hermetically closed bottles or vessels, such as Codd's bottles,
screw stoppered bottles or other convenient bottles to be supplied to bakers and
others with all the diastasic strength which it contains.
This richness in maltose and especially in diastase will also ensure to the baker
greater rapidity of work and will guarantee a better manufacture of bread and the
like.
Further this same green malt wort, which is very rich in diastase is capable of
rendering the greatest services as adjuvant to the gastric juice in all maladies of
the stomach. These maladies are always provoked by insufficiency of the gastric
juice.
The transformation of the feculent foods, such as bread, potatoes, haricot beans &c.
is in such case incompletely effected and consequent on this fact the digestion
becomes laborious and difficult.
A glass of the said wort, very rich in diastase, at or after each meal, will aid the
transformation of these feculent foods in the stomach and render their assimilation
more easy.
Or a proportion of the said green malt wort might be added to various foods after
the latter have been prepared for use and at a temperature below 60° Centigrade.
This wort of green malt may also be employed in the preparation of a non-
alcoholic but hygienic beverage, as it is so rich in diastase and contains more
nutritive principles than the best beers; this may be effected by combining the
said wort with hop or other extract.
Its constituent elements produce a highly refreshing and nourishing beverage
and its great richness in diastase renders its digestion easy.
Having now particularly described and ascertained the nature of the said in-
vention and in what manner the same is to be performed I declare that what I
claim is:-
The improved diastasic preparation to be employed in the manufacture of bread
and other foods and beverages and to be used as an aid to digestion, said preparation
being produced and treated in manner, substantially as herein set forth.
Dated December our lo
HARRIS & MILLS,
23, Southampton Buildings, London, W.C., Agents.
HARRIS & MILLS,
23, Southampton Buildings, London, W.C., Agents.