Improvements in the Manufacture of Degerminated, Flaked, Boiled, and Torrefled Maize to be used for Brewing and Distilling Purposes, and also as a Prepared and Cooked Food, and in Apparatus employed therein.
Year: 1889

page_text: Date of Application, 2nd Nov.; 1889
omplete Specification Left, 1st Aug., 1890-Accepted, 18th Oct., 1890
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Degerminated, Flaked, Boiled,
and Torrefled Maize to be used for Brewing and Distilling
Purposes, and also as a Prepared and Cooked Food, and in
Apparatus employed therein.
1, JAMES WHITE of the firm of T. H. White & Co. of Clarendon Mills, Belfast,
Ireland, Merchants and Millers, do hereby declare the nature of this invention to be as
follows:
My invention has reference to the manufacture of degerminated, flaked and
boiled and torrefied maize to be used for the purposes above enumerated. I first
thoroughly clean the maize by means of air currents, sieves, cockle machines and
magnets. I then by means of round hole sieves grade out the smallest part of the
maize grains amounting to about one-third of the entire bulk these smaller grains
are then removed to be dealt with for any of the ordinary purposes that maize is used
for, and are not further treated according to this invention. I then proceed to deal
with the other two thirds of the maize which contain all the larger sized grains by
heavily damping them in a worm for the object of toughening the germs and making
them more easily become detached from the grits or starchy parts of the maize in the
subsequent operations. I then pass the damp maize containing about 25 per cent. of
moisture between two rolls, one being stationary and the other revolving at about 500
revolutions per minute. The diameter of the rolls may range between 20 and 30 inches.
The stationary roll has concave undercut flutes or grooves with the edges of the flutes
or grooves pointed or presented upwards, and the revolving roll has similar under-
cut flutes or grooves but with the edges pointed or presented downwards, and
the flutes or grooves from end to end of roll have a lead of about four inches. The
width of the Hutes, that is to say the distance between the edges of adjoining flutes is
about one-sixth of an inch. With this arrangement of rolls and grooves the maize is
degerminated more thoroughly and less fine meal is made in the process, while a
greater percentage of the liusk or outer horny skin or bran in contra-distinction to the
germ is retained.
As for the purposes of aiding the brewer (when using flaked maize)
it is desirable to have a more complete and thorough drainage and filtration in his
mash tun, my object is to leave as much of the horny skin or bran as possible and yet
remove the germ. The brewer can then use a larger percentage of the prepared
maize, as the husk or bran that I leave on the maize takes the place of the husk of
barley malt to assist drainage and filtration at the bottom of the mash. tun when
drawing off the wort, and the bran or husk being all cellulose and therefore a neutral
element has no injurious effect such as germ would have in brewing. The particular
arrangement of rolls and the fluting of same as described cause the germ of the maize
to be as it were thoroughly scooped out whilst the degerminating blocks of maize grits
or starch are left in a larger size than has been practicable with the methods of
degerminating hitherto followed, hence the resultant flakes when made and finished by
the subsequent treatments have a larger area and suspend themselves in the mash tun
better than if smaller and there is more complete hydration and conversion of the
starch in the flaked maize as it is more thoroughly acted upon by the diastase of the
barley malt.
I now take the degerminated grits and the germs which are released by the rolls
and pass them to a suitable sieve where I sift out any floury or mealy starch or germ
which is produced in the process of degermination. (This material can be sold as
cattle food.) The grits and germs thus separated from the meal and floury part are
conducted to any known washer and stoner (such as those made by Van Gelder
Apsimon & Co., Higginbottom & Stuart, or Cluderay) by which the grits or starchy

page_text: parts which remain sink to the bottom the same as stones do when washing wheat and
the germs float to the surface whence they are conveyed to a draining worm with
perforated bottom and afterwards dried by any known process of drying and they are
suitable for cattle food. In case the germ should not be completely detached from the
grits pass the grits again after draining them on to rolls similar to those already
described and subsequently to the same arrangement of water separating machine.
I now cook the degerminated grits either by boiling or other known methods of
cooking by steam, at the same time amalgamating with the grits a suitable yeast food,
after which (by any known drier) I dry a certain amount of the moisture out and pass
the grits between rolls under great pressure the rolls have a differential in speeds of
4 to 5 which tends to draw out the flake and make it thinner and larger; the rolls
have cold water passed through them in a continuous stream to keep them cool,
provision being made to prevent the flakes sticking to the rolls. After leaving these
rolls the flakes are torrefied and are then in a finished state, and suitable for the brewer
or distiller to use; or they may be used for human food.
Instead of one of the pair of fluted degerminating rolls hereinbefore described being
stationary it may be made to revolve at about one-fourth the speed of the quick roll
and in the same direction to assist in keeping the flutes clean of adhering germ, and
revolving brushes can be applied to same.
Dated this and dox of November 1880
J. C. MEWBURN,
55 & 56, Chancery Lane, London, Patent Agent.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Degerminated, Flaked, Boiled,
and Torrefied Maize to be used for Brewing and Distilling
Purposes, and also as a Prepared and Cooked Food, and in
Apparatus employed therein.
I JAMES WHITE of the firm of T. H. White and Company of Clarendon Flour
Mills, Belfast, Ireland Merchants and Millers, 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 :—
My invention has reference to the manufacture of degerminated, flaked, boiled and
torrefied maize to be used for the purposes above enumerated. I first thoroughly
clean the maize by means of air currents, sieves, cockle machines and magnets. I
then by means of round hole sieves grade out the smallest part of the maize grains
amounting to about one-third of the entire bulk; these smaller grains are then removed
to be dealt with for any of the ordinary purposes that maize is used for, and are not
further treated according to this invention. I then proceed to deal with the other
two-thirds of the maize which contain all the larger sized grains by heavily damping
them in a worm for the object of toughening the germs and making them more easily
become detached from the grits or starchy parts of the maize in the subsequent
operations. I then pass the damp maize containing about 25 per cent. of moisture
between a roll revolving at about 500 revolutions per minute and a fixed segment, the
curve of which is struck from a radius equal to that of the roll or approximately so.
The diameter of the roll may range between 20 and 30 inches. The stationary segment
has concave undercut flutes or grooves with the edges of the flutes or grooves pointed
or presented upwards, and the revolving roll has similar undercut flutes or grooves but
with the edges pointed or presented downwards, and the flutes or grooves from end to end
of the roll have a lead of about four inches. The width of the flutes that is to say the
distance between the edges of adjoining flutes is about one-sixth of an inch in the
case of the roll and about one-eighth of an inch in the case of, the segment. With
this arrangement of roll, fixed segment and grooves, the maize is degerminated
more thoroughly and less fine meal is made in the process while a greater percentage
of the husk or outer horny skin or bran in contradistinction to the germ is retained.
As for the purpose of aiding the brewer (when using flaked maize) it is desirable to

page_text: have a more complete and thorough drainage and filtration in his mash tun, my object
is to leave as much of the horny skin or bran as possible and yet remove the germ.
The brewer can then use a larger percentage of the prepared maize, as the husk or
bran that 1 leave on the maize takes the place of the husk of barley malt to assist
drainage and filtration at the bottom of the mash tun when drawing off the wort, and
the bran or husk being all cellulose and therefore a neutral element, has no injurious
effect such as germ would have in brewing. The particular arrangement of roll and
fixed segment and the fluting of same as described cause the germ of the maize to be
as it were thoroughly scooped out, whilst the degerminated blocks of maize grits or
starch are left in a larger size than has been practicable with the methods of
degerminating hitherto followed; hence the resultant flakes when made and finished
by the subsequent treatments have a larger area and suspend themselves in the mash
tun better than if smaller, and there is more complete hydration and conversion of the
starch in the flaked maize as it is more thoroughly acted upon by the diastase of tho
barley malt.
I now take the degerminated grits and the germs which are released by the roll and
pass them to a suitable sieve where I sift out any floury or mealy starch or germ which
is produced in the process of degermination. (This material can be sold as cattle food.)
The grits and germs thus separated from the meal and floury part are conducted to any
known washer and stoner (such as those made by Van Gelder, Apsimon and Co.,
Higginbottom and Stuart, or Cluderay) by which the grits or starchy parts which
remain sink to the bottom the same as stones do when washing wheat and the germs
float to the surface whence they are conveyed to a draining worm with perforated
bottom and afterwards dried by any known process of drying and they are suitablo
for cattle food. In case the germ should not be completely detached from the grits, I
pass the grits again after draining them, to a rolling arrangement similar to those
already described, and subsequently to the same arrangement of water separating
machine.
I now cook the degerminated grits either by boiling or by known methods of cooking
by steam (at the same time I may amalgamate with the grits a suitable yeast food)
after which (by any known drier) I dry a certain amount of the moisture out and pass
the grits between rolls under great pressure, the rolls having a differential in speeds
of 4 to 5 which tends to draw out the flake and make it thinner and larger. The rolls
have cold water passed through them in a continuous stream to keep them cool,
provision being made to prevent the flakes sticking to the rolls. After leaving these
rolls the flakes are torrefied and are then in a finished state and suitable for the
brewer or distiller to uso, or they may be used for human food.
Instead of one of the pair of fluted degerminating devices hereinbefore described
being a stationary segment it may be a second roll and made to revolve at about one-
fourth the speed of the other or quick roll and in the same direction to assist in
keeping the flutes clean of adhering germ, and revolving brushes can be applied to
same.
The annexed drawing represents on an enlarged scale so much of my fluted
degerminating apparatus as is necessary to illustrate the same. A is a portion of the
quick revolving roll of say two feet diameter. The flutes or grooves of same are about
one-sixth of an inch wide reckoning from a toy. B represents the fixed segment, or
a portion of the slow revolving roll, the flutes or grooves of which are about one-
eighth of an inch wide.
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. The manufacture by the means and in the manner substantially as herein set
forth, of degerminated, flaked, boiled and torrefied maize suitable for use in brewing
and distilling and as a prepared and cooked food.
2. A maize degerminating apparatus composed of a revolving roll and a fixed

page_text: curved segment, the said roll and segment having flutes or grooves of the peculiar or
special form herein before described.
3. A maize degerminating apparatus composed of two rolls driven at differential
speeds in the same direction, the said rolls having flutes or grooves of the peculiar or
special form hereinbefore described.
DL
J
A 1800
J. C. MEWBURN,
55 & 56, Chancery Lane, London, Patent Agent.