Improved Manufacture of a Colouring and Flavouring Extract for Liquids.
Year: 1895

page_text: Date of Application, 18th June, 1895-Accepted, 20th July, 1895
COMPLETE SPECIFICATION.
Improved Manufacture of a Colouring and Flavouring Extract
for Liquids.
A communication from JACOB FREDERICK THEURER, of Milwaukee, County of
Milwaukee, State of Wisconsin, United States of America, Brewer, and
Superintendent of the Pabst Brewery of Milwaukee aforesaid.
I, ALFRED JULIUS BOULT of 323 High Holborn in the County of Middlesex,
Chartered Patent Agent, 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 :-
This invention relates to a colouring and flavoring extract for liquors, and a
novel process of making the same, as hereinafter set forth.
The extract may be described as a clear and stable compound, having a pleasant
aromatic flavour, slightly sweet, free from any burnt, bitter or empyreumatic taste
or odour, and of a rich, reddish brown colour.
In general terms the preparation may be defined as a caramelized extract of
malt wort, though it is to be distinguished from all extracts based upon or
containing ordinary cane-sugar-caramel, and from any extract containing burnt
matter or having a burnt taste, it being a distinguishing characteristic of the
preparation that none of its constituent elements or ingredients are burned or
scorched.
The preparation is further differentiated from others in that in its normal
condition it is not fermentable, but on the contrary is a preservative, and will
not mould or become offensive in odour, though fermentable when sufficiently
diluted.
In order that the invention may be better understood reference is had to the
accompanying drawing, in which, A represents a mash tub or steeping kettle,
B a scale hopper by which the malt or other grains, from which the extract is
made, is weighed into the mash tub, and C a hopper and pair of crushing rollers
by which the malt or other grain is crushed and from which it passes to the scale
hopper B. The foregoing devices are such as are commonly employed in
breweries in the manufacture of beer.
D is a closed vessel or tank into which the wort is drawn from the mash tub A,
and from which it is forced by a pump E into a vacuum evaporating apparatus F,
such as is commonly employed for the evaporation of saccharine liquids in the
manufacture of sugar.
It is
G represents a closed vessel provided inside with a steam coil g, or with other
suitable means for heating the contents of said vessel under pressure.
connected with a vacuum evaporator by a pipe f. H represents a pump for forcing
the condensed liquid extract from the evaporator F into the vessel G, which is
preferably provided inside with stirrers or agitators g'.
In carrying out this process by means of the foregoing apparatus, the malt or
other grain from which the extract is made, is steeped in the kettle or mash tub A,
and the wort thus produced, the same as in the manufacture of beer, is drawn
therefrom into the tank D. From the tauk D it is forced by the pump E into the
evaporator F. In its passage through the evaporator, in which a vacuum is
maintained in the usual manner, it is subjected to a sufficient degree of heat to
reduce it to the consistency of a thick syrup. From the evaporator it is forced by
the pump H through pipe finto the vessel G, in which it is subjected to heat under

page_text: pressure for a sufficient time to impart to the extract or syrup a rich brown colour,
and an aromatic or slightly acid flavour. From the vessel G the extract is drawn,
ready for use, or for bottling or packing for shipment.
The time required for production or treatment of the extract will vary according
to the nature and condition of materials, the temperature, and the degree of
pressure adopted.
In practice it is found advantageous to employ a pressure of from 25 to 30 pounds,
and a temperature of from 240° to 250° Fahrenheit, under which conditions the
treatment should be continued in vessel G for about two hours.
Both the pressure and the temperature may vary within somewhat wide limits,
but it will be found advantageous to maintain a pressure in excess of that merely
due to the working temperature, and said temperature should never be high
enough to burn or scorch the extract or any of its constituents.
The pressure due to increase of temperature within closed vessel G may be
augmented through the aid of pump H or otherwise, until any desired limit is
reached.
A peculiarity and an essential feature of this process resides in the employment
of pressure in the heating vessel G, such pressure enabling the desired chemical
changes and re-actions to be attained at a materially lower temperature than would
otherwise be possible, and at a temperature so low that burning or scorching is
impossible.
Heretofore, caramel, prepared by subjecting cane sugar (saccharose) to protracted
heating at a temperature of from 180° to 200° Centigrade (356° to 392° Fahr.) has
been commonly used for colouring liquors.
So too, it has been proposed to colour and flavour porter by adding thereto malt
wort, evaporated to an extract, and then partially torrefied in an iron pan.
Both these former modes of treatment have been carried on at atmospheric
pressure, in open vessels, and as a consequence a bitter, burnt taste has resulted,
because in order to caramelize cane sugar or saccharine extract at atmospheric
pressure, a high temperature must necessarily be employed. On the other hand,
such heating, say from 360 to 392 degrees Fahrenheit, results inevitably in giving
the product an objectionable bitter, burnt taste. If a lower temperature without
any pressure should be adopted, very slight caramelization would take place, if
any, and no product would be obtained fit for the purpose in view.
All these objectionable qualities and effects are avoided by treatment under
pressure, whereby the necessary changes may be effected at a temperature lower
than is practicable without pressure, and so low that burning or scorching cannot
occur.
Having now particularly described and ascertained the nature of the said
invention, as communicated to me by my foreign correspondent, and in what manner
the same is to be performed, I declare that what I claim is ;-
1. A caramelized extract for flavouring or colouring liquors consisting of a
concentrated extract of malt wort having a pleasant aromatic and slightly sweet
taste and a dark brown colour but devoid of empyreumatic taste or odour.
2. The process of producing an extract for colouring or flavouring liquors
which consists in evaporating wort and subjecting the wort thus condensed to
combined heat and pressure substantially as set forth.
3. The process of producing flavouring and colouring extracts which consists in
the following steps first producing wort from barley or other grain second concen-
trating the wort by evaporation in vacuo and third subjecting the concentrated
wort to the conjoint action of heat and pressure in a closed vessel.
Dated this 21st day of May 1895.
BOULT & WADE,
Agents for the Applicant..