AN IMPROVED PROCESS OF TREATING A CERTAIN CEREAL TO RENDER THE SAME AVAILABLE AS A SUBSTITUTE FOR MALT For USE IN BREWING, AND FOR OTHER PURPOSES."
Year: 1881

page_text: LETTERS PATENT to Edmund Martin, of 78 and 109, New Road, Whitechapel,
in the County of Middlesex, Corn Merchant, and Robert Benns, of No. 3,
Denmark Street, St. George's in the East, in the said County of Middlesex,
Miller, for an Invention of "AN IMPROVED PROCESS OF TREATING A CERTAIN
CEREAL TO RENDER THE SAME AVAILABLE AS A SUBSTITUTE FOR MALT For
USE IN BREWING, AND FOR OTHER PURPOSES."
PROVISIONAL SPECIFICATION left by the said Edmund Martin &
Robert Benns at the Office of the Commissioners of Patents on the 3rd June
1881.
EDMUND MARTIN, of 78 and 109, New Road, Whitechapel, in the County of
Middlesex, Corn Merchant, and ROBERT BENNS, of No. 3, Denmark Street,
St. George's in the East, in the said County of Middlesex, Miller. "AN IMPROVED
PROCESS OF TREATING A CERTAIN CEREAL TO RENDER SAME AVAILABLE AS A
SUBSTITUTE FOR MALT FOR USE IN BREWING, AND FOR OTHER PURPOSES."
The object of the Invention is to obtain an improved substitute for malt for use
in brewing or distilling, and for other uses, with economy and improved quality.
In carrying out our Invention we steep paddy or unshelled rice in cold or warm
water for two or three days, and the rice is then spread upon a malting floor or is
placed in sacks or bags or otherwise, the requisite heat thereto being maintained
by means of hot water pipes, steam, or other suitable means, until the requisito
germination or sprouting has taken place. We then proceed to dry the malted or
sprouted rice either by natural or artificial means for use in brewing. If desired
we roast or bake the malted rico to fit it for use as a colouring matter for beer or
other liquids.
The sprouted or malted rice is also useful as a food for cattle and other animals
either in the roasted or unroasted state.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Edmund Martin & Robert Benns in the Great Seal Patent Office
on the 3rd December 1881.
EDMUND MARTIN, of 78 and 109, New Road, Whitechapel, in the County of
Middlesex, Corn Merchant, and ROBERT BENNS, of No. 3, Denmark Street,
St. George's in the East, in the said County of Middlesex, Miller. "AN IMPROVED
PROCESS OF TREATING A CERTAIN CEREAL TO RENDER THE SAME AVAILABLE AS
A SUBSTITUTE FOR MALT FOR USE IN BREWING, AND FOR OTHER PURPOSES."
The object of the improved process is to obtain a substitute for the malt usually
employed in brewing and distilling, and which substitute for malt is also applicable
to other uses, such as a food for cattle and other animals, with economy of
manufacture and improved quality of material obtained.
In carrying our Invention into practical effect we take "paddy," that is to say,
rice which is still in its natural condition not deprived of its husk or shell; this
paddy we steep in a suitable tank or vessel supplied with warm water for some
two or three days, the length of time for this steeping being dependent upon the
heat of the weather at the time the operation is being effected, or other conditions.
We then run off the unabsorbed water from the rice in the tank. Sometimes we
leave this rice for two or three days in this tank in order to promote its germination,
maintaining the warmth of the mass at about the temperature of 90° to 100°-Fab.
by means of artificial heat throughout the operation, for which purpose hot water
pipes will be found convenient, or steam may be similarly employed, or otherwise.
In some instances it will be found that such artificial heat is not requisite or only
requisite to a very limited extent.
In cases where it is not found requisite to employ warm water in the steeping tank
for steeping the paddy, it will be found that this rice takes a somewhat longer time
to soak than when warm water is employed.
But generally after steeping the steeped paddy is at once placed on the malting
floor in heaps for some hours and then spread upon such malting floor and allowed
to remain there for about eighty hours, until the required germination has taken
place, proper precautions being taken against overlicating of the paddy which is
germinating. Care must also be taken that the steeped paddy does not lose its
moisture unevenly or to any injurious extent during the time it is thus spread
out. To prevent this evil, turning of the grain with thinning of the spreadings or
floorings and sprinkling may be resorted to as required. Should the temperature
be required to be sustained at a higher degree than that of the air the requisite
increase of heat may be obtained to the paddy by hot water or steam applied by
means of piping beneath the floor or passing through the chamber, or as otherwise
may be found convenient according to surrounding circumstances.
The desired extent of germination having been attained, we remove the sprouted
paddy and proceed to dry it by natural means or by artificial heat, spread in thin
layers in a suitable kiln or in a drying cylinder, or otherwise to arrest further
growth and enable it to be kept without fear of change for future use.
If the paddy when malted be dried on a kiln floor, care must be taken that it be
not too quickly dried, as thereby the paddy malt would suffer in quality and
become deteriorated in value.
It will be found that a steadily sustained heat of about 150° to 200° Fahrenheit
will be found most advantageous during the earlier portion of the drying process,
at the same time paying attention to the turning of the layers to expose all parts to
even drying. Towards the end of the drying process, and as the paddy malt
becomes nearly dry, it may be advantageous to raise the temperature until the

page_text: proper color of the product has been obtained. The paddy malt is when cooled,
with or without the aid of currents of cold air, then in a condition to be employed
for its destined uses.
If it is desired to obtain a coloring or flavoring matter for use in the
preparation of colored beers or other liquids, we roast or bake the malted paddy
sufficiently to fit it for such use in roasting cylinders or by other suitable means.
The paddy when sprouted or malted will be found as a food for cattle and other
animals highly useful and palatable either in its unroasted or unbaked state, or when
it has been roasted or baked.
Having thus described the nature of our Invention and means adapted for
carrying the same into practical operation, we would have it understood that what
wo claim is the improved process of treating paddy (that is to say, rice in its
natural condition not deprived of its husk or shell) to render the same available as
a substitute for malt for use in brewing and for other purposes, substantially as set
forth.
In witness whereof, I, the said Robert Benns, have hereunto set my hand and
seal, this Third day of December, One thousand eight hundred and eighty
ROBT. BENNS. (L.S.)