An Improved Process for Treating Grain to Obtain a Product suitable for use in Brewing, Distilling, Vinegar Making, and for other purposes.
Year: 1891

page_text: Date of Application, 23rd Oct., 1891
Complete Specification Left, 18th July, 1852-Accepted, 20th Aug., 1892
PROVISIONAL SPECIFICATION.
An Improved Process for Treating Grain to Obtain a Product suitable
for use in Brewing, Distilling, Vinegar Making, and for other
purposes.
I FREDERICK EDWARD VESEY BEANES of Walsingham House, Piccadilly
in the County of London Gentleman do hereby declare the nature of this inven ion
to be as follows:-
The object of my invention is to obtain direct from rice, maize or other grain
an improved product for use in brewing, distilling vinegar making and for other
purposes.
When grain which has been prepared for brewing purposes by simply gelatinising
it or by other processes to render it capable of being more readily acted upon by
the diastase of malt the insoluble portions of the grain are not separated from the
constituents which are capable of being rendered soluble when acted upon by the
diastase of malt and these insoluble portions have to be removed in the mash tun.
Although these insoluble portions of the grain are not of material weight they
occupy a considerable space and impede the free drainage of the wort from the
mash tun.
According to my invention 1 obtain the starch direct from the grain in a soluble
form (or in a form in which it will be readily acted upon by the diastase when
mashed with malt) and separated from the insoluble portions of the grain.
In carrying out my invention the grain to be treated is heated in a closed vessel
under pressure at a temperature of about 150° centigrade (302° Fahrenheit) with
say from 5 to 15 times its weight of water according to the nature of the grain to
be treated. By this means the starch is separated from the insoluble portions of
the grain in a soluble form and may be readily filtered or drained therefrom by any
suitable means.
The soluble product thus obtained may then be cooled or allowed
to cool to a temperature suitable for mashing with malt at which temperature
the product will remain fluid and may be used for mashing with malt in any
convenient way or instead of using the product in a liquid form it may be first
dried by causing it to flow at a suitable temperature over heated surfaces from
which it may be readily removed as it dries and employed in this condition for
brewing or the like.
I have found that rice heated under pressure with from 8 to 10 times its weight
of water to a temperature of 150° to 155° centigrade for about one hour becomes
effectively digested and the limpid or nearly limpid solution can be readily filtered
or drained from the shells or skeletons of the grain by any convenient means.
Dated this 23rd day of October 1891
J. H. JOHNSON & Co.,
47, Lincoln's Inn Fields, London, W.C., Agents
COMPLETE SPECIFICATION.
An Improved Process for Treating Grain to Obtain a Product suitable
for use in Brewing, Distilling, Vinegar Making, and for other
purposes.
I FREDERICK EDWARD VESEY BAINES, of Walsingham House, Piccadilly,
in the County of London, Gentleman, 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:-
The object of my invention is to obtain direct from rice, maize, or other grain,

page_text: (in the condition generally known as "raw grain") an improved product for use in
brewing, distilling, vinegar making, and for other purposes. When grain which has
been prepared for brewing purposes, by simply gelatinizing it, or by other processes,
to render it capable of being more readily acted upon by the diastase of malt,
the insoluble portions of the grain are not separated from the constituents which
are capable of being rendered soluble when acted upon by the diastase of malt,
and these insoluble portions have to be removed in the mash tun..
Although these insoluble portions of the grain are not of material weight, they
occupy a considerable space, and impede the free drainage of the wort from the
mash tun.
According to my invention I obtain the starch direct from the grain in a
soluble form, (or in a form in which it will be readily acted upon by the
diastase when mashed with malt), and separated from the insoluble portions of
the grain.
In carrying out my invention the grain to be treated is heated in a closed vessel,
(provided with a stirrer), under pressure, at a temperature of about 150° centigrade
(302° Fahrenheit) with, say, from 5, to 15, times its weight of water, according to
the nature of the grain to be treated. The contents of the vessel should be stirred
SO as to facilitate the process. By this means the starch is separated, from the
insoluble portions of the grain, in a soluble form, and may be readily filtered, or
drained, therefrom by any suitable means.
The soluble product thus obtained may then be cooled, or allowed to cool, to a
temperature suitable for mashing with malt, at which temperature the product will
remain fluid and may be used for mashing with malt in any convenient way, or
instead of using the product in a liquid form, it may be first dried by causing it to
flow at a suitable temperature over heated surfaces, from which it may be readily
removed as it dries, and employed in this condition for brewing, or the like.
I have found that rice, heated under pressure with from 8 to 10 times its weight
of water to a temperature of 150° to 155° centigrade for about one hour, becomes
effectively digested, and the limpid, or nearly limpid, solution can be readily
filtered, or drained, from the shells, or skeletons, of the grain, by any convenient
means.
For maize and other grains which contain less starch than rice, less than the
above amount of water may be used, but five parts by weight of water, added to
one part by weight of grain, is generally the least that can be satisfactorily
employed. The quantity, as far as the ultimate effect is concerned, can be increased
as desired, but it is, of course, unnecessary to use more water than is required, as,
although a large quantity of water may assist filtration, yet it necessitates a useless
prolongation of the drying operation.
I have also found that it is.not possible to carry on the process satisfactorily at
a less temperature than 290° Fahrenheit and that it is not desirable or necessary
to use a higher temperature than 310° Fahrenheit.
I am
aware that grain has been treated, or proposed to be treated, with a
converting agent in order to convert it into a saccharine, or fermentable alcoholic,
liquid; and also to be treated by steam, which gelatinizes the rice, but, by mere
gelatinization, the starch of the grain is not converted, or but little converted, into
"soluble starch," and the product is not freed from the insoluble portions of the
grain.
I am also aware of the products known as "torrified grain," and other
"prepared " grain, in the preparation of which high roasting temperatures with, or
without, acids are employed, and, although in these some soluble starch is formed,
dextrine, sugar, and unaltered starch, are present, together with the insoluble parts
of the grain.
By my process I obtain the whole of the starch of the grain in the form of a
new product, free, or practically free, from other matter, and from the insoluble
parts of the grain. It may be used for brewing, or other purpose, such as, for
instance, for stiffening calicos, and the like.

page_text: 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 :-
66 raw
First. Treating rice, maize, or other grain, in the form usually known as
grain," to obtain a solution of the whole of the starch converted into "soluble.
starch;" by heating the raw grain with from about 5 to 15 parts its weight of water,
in a closed vessel, or digester, to a temperature of from about 290° to 310° Fahrenheit,.
and then filtering, or draining off, the clear solution of starch obtained, with, or
without, subsequently drying the "soluble starch" so obtained; substantially as.
herein before described.
Second. As a new article of manufacture the dry "soluble starch" obtained
from raw grain according to the process hereinbefore described and claimed.
J. H. JOHNSON & Co.,
Agents for the Applicant.