Year: 1889

page_text: I OTHMAR LENZ chemist of 8 Genthinerstrasse, Berlin 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 a process for the industrial manufacture of colorless
maltose sirup.
The process is as follows: I prepare, in a suitable apparatus provided with an
agitator, a mixture of potato-starch or rice-starch, of the purest quality, with water, in
the proportion of 1, to 4. The mixture is placed into a tight vessel of
kind and is then subjected to a pressure of 3 to 4 atmospheres, in order to produce a
perfect dissolution of the starch.
any suitable
The diluted solution thus obtained is cooled down by any suitable apparatus to
50 or 60 degrees centigrade, after which I add the mixture of green malt or kiln-
dried malt. It is sufficient to give 10 per cent. of the kiln-dried malt or 5 per cent.
of the. green inalt by weight of the starch employed; the mixture of malt can be
obtained by grinding malt with water in the proportion of 1 to 2.
to
The kiln-dried malt is separated froin the liquid by means of a sieve.
The milky malt-mixture cools the starchy solution down
50 degrees
centigrade or even less; in this case, the whole mass is to be heated to 50 degrees
centigrade.
All starchy reaction disappears within 15 to 20 minutes and the solution of maltose
can then be filtered. Before proceeding with the filtering operation, the saccharine
solution is heated to 70 degrees centigrade, for the purpose of eliminating most of
the vegetable albumen, for it is precisely these albuminous bodies capable of being
eliminated at temperatures varying from 55 to 70 degrees centigrade, that are
decomposed at higher temperatures and are dissolved, and cannot afterwards be
separated. The said albuminous bodies are dangerous on account of the nitrogen
therein contained. After being allowed to stand for a long time, the nitrogen
matters are converted and within a very short time change the color of the maltose
sirup from white, which it first was, to brown.

page_text: Even during prolonged evaporation of the maltose sirup, this coloration is pro-
duced to such an extent that there is at present no means in existence for obtaining
a colorless maltose sirup.
As to the quantity of maltose to be produced, it can be regulated according to
requirements by analysing, by the optical process, the solution of maltose after the
reaction of the starch has disappeared. This analysis is based upon the specific rotary
power of the maltose.
10 grammes of pure maltose dissolved in 100 cubic centimeters of water show
790 degrees on the scale of Ventzke-Scheibler's polarimeter, this being equivalent to
an angle of deviation, of 126° 24 = 142.27 a d.
=
The filtration of the solution of maltose and dextrine heated to 70 degrees centi-
grade is effected by means of filters of any suitable construction, such as filter-presses.
The filtered solution is heated to boiling point in an open vessel; the albuminous
bodies still contained in the solution are precipitated during this operation.
The resulting solution of diluted juice is filtered through a fine dense cloth for the
purpose of separating the precipitated albuminous bodies. The juice thus obtained is
afterwards passed through bone black, the amount of the latter being 30 per cent. by
weight of the treated starch. A clear and limpid juice is thus obtained, and is
condensed, by evaporation, to 25 degrees Beaumé and afterwards filtered again,
while hot, through bone black. The juice obtained has no color, it is again filtered
through a fine fabric for the purpose of retaining all trace of bone black and it is
afterwards evaporated until it has the consistency of sirup.
The sirup obtained by the hereinbefore described process has a pure sweet taste; it
is colorless and odorless.
Having now particularly described and ascertained the nature of my said invention
and in what manner the same is to be performed, I declare that what I claim is :
The herein before described process for producing white maltose sirup, consisting in
extracting the same from starch dissolved in water at a high pressure, by means of
a mash of malt heated to 50 degrees centigrade, then in removing partially the
vegetable albumen by heating the solution to 70 degrees centigrade, then in filtering
the solution and finally in definitely separating the albumen by boiling the solution of
maltose.
Laura 1000