Method of Manufacturing the same.
Year: 1886

page_text: Method of Manufacturing the same.
I, LEON CUISINIER, of Brussels in the Kingdom of Belgium, Chomist do hereby
declare the nature of this invention to be as follows:-
No solid diastasic saccharine substance has been hitherto discovered, except the
solid maltose discovered by Dubrunfaut.
I have, however, discovered a fresh substance of a much more sugary flavour,
and capable of being more easily manufactured than the solid maltose, to this body,
I have given the distinctive name of "cerealose."
Cerealose is produced by a series of reactions difficult to explain in view of the
uncertainty of our present chemical knowledge with regard to amylaceous bodies.
I will therefore simply describe what I have discovered, and reserve myself the
option of setting forth in subsequent patents of addition the explanation of the facts
herein set forth.
J
I. If maize be simply steeped in cold water for two or three days, a special kind
of diastase is developed, both in the body of the steeped grains, and in the water
used. This diastase I call "glucase" and its characteristic reaction is the conversion
of starch directly into a saccharine substance different from maltose, and which
This
appears according to preliminary analysis to be dextrose or grape sugar.
glucase is obtainable dot only from steeped maize grains, and the steeping water
of the same but also from those of any cereal treated in the same manner.
II. Glucase transforms starch into dextrose it is almost entirely without the
liquefying action which sprouted barley has upon starch paste, it has but little
action upon starch and upon dextrine and apparently none at all on maltose. The
aid of a reagent like fresh malt having a strong liquefying action on starch
accelerates the action of the glucase; these two diastases therefore appear to
mutually assist each other's reaction. The preliminary heating of the charge to
the highest temperature to which it can be raised without affecting the starch
granules, also facilitates the action of the glucase. In charges of maize this limit
of temperature is about 67 degrees centigrade, the action of the glucase is destroyed
by heating to between 67 degrees and 70 degrees centigrade, but it is still very
energetic between 60 degrees and 65 degrees.
The process I prefer to employ is based upon the above considerations.
Accordingly rice or maize for instance is steeped in cold water for two or three
days, after which the steeping water, which is usually very slightly acid is drawn

page_text: off and preserved for future use. The steeped grain is crushed between several
successive pairs of steel cylinders. The meal thus obtained is immediately mixed
with twice its weight of warm water at 67 degrees centigrade. There is also
added from two and a half per cent to five per cent of green crushed malt, per
100 kilos of steeped and ground grain, and the whole is then heated by steam in a
double bottom mixing pan, so as to maintain the temperature at about 67 degrees
for two or three minutes. The charge is then cooled by pouring the steeping water
into it, but the temperature must not be reduced below 60 degrees or 62 degrees.
The charge is then placed by itself in a mash tub provided with an agitator by
means of which the charge is stirred from time to time. The temperature must be
strictly maintained between 60 degrees and 62 degrees throughout the whole period
of maceration, say forty eight hours or more by a steam jacket on the agitator for
instance. A charge prepared of the density of 20 or 25 kilos of material per
hectolitre can be preserved without accident during the maceration. It is in any
case easy to prevent any alteration by the use of chloroform or of chloride of
methyl, chloride of methyl especially is easily made and used, it may be prepared
by heating in a lead lined aleinbic a mixture of methylic alcohol sulphuric acid and
sea salt. The gas evolved is washed and collected in a gasometer from which it
can be drawn by a pump, and forced into the agitators, so as to charge the solution
with about a three thousandth part. When the maceration is finished, it is only
necessary in order to set the chloride of methyl free to create a slight vacuum
above the liquid by means of a special air pump which passes the gas into vessels
containing absorbing substances such as alcohol or crystallizable acetic acid. The
maceration is completed when the density of the liquid ceases to increase. The
residues are then separated, preferably by means of filter presses, on account of
the fluidity of the liquid. The residues still retaining a little starch which can
only be rendered soluble by malt by steaming under pressure, they may be utilized
for making maltose syrup for breweries by the well known processes. By the
above described process, at least three quarters of the extractable matter contained
in the grain is obtainable. The filtered juice is clear, and does not show much
turbidity on concentration, nevertheless in order to obtain a perfectly clear liquor,
a second filtration is indispensable.
When the juice is concentrated to a syrup of 40 degrees, it is run into moulds
and capped, either with a quantity of solid glucose of commerce, or with a little
cerealose remaining from a previous operation; a vigorous conglomeration ensues
in the course of a few hours, 24 at the outside, and the very consistent lumps can
then be removed from the moulds,

page_text: of Manufacturing the same.
I, LÉON CUISINIER, of Brussels in the Kingdom of Belgium, Chemist, 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:
No solid diastasic saccharine substance has been hitherto discovered except the
solid maltose discovered by Dubrunfaut.
I have however, discovered a fresh substance of a much more sugary flavour and
capable of being more easily manufactured than the solid maltose, to this body
I have given the distinctive name of "cerealose."
Cerealose is produced by a series of reactions difficult to explain in view of the
uncertainty of our present chemical knowledge with regard to amylaceous bodies.
I will therefore simply describe what I have discovered, and reserve myself the
option of setting forth in subsequent patents of addition the explanation of the facts
herein set forth.
1. If maize be simply steeped in cold water for two or three days, a special kind
of diastase is developed, both in the body of the steeped grains, and in the water
used. This diastase I call "Glucase" and its characteristic reaction is the con-
version of starch directly into a saccharine substance different from maltose, and
which appears according to preliminary analysis to be dextrose or grape sugar.
This glucase is attainable not only from steeped maize grains and the steeping
water of the same, but also from those of any cereal treated in the same manner.
2. Glucase transforms starch into dextrose it is almost entirely without the
liquefying action which sprouted barley has upon starch paste, it has but little
action upon starch and upon dextrine and apparently none at all on maltose.
The aid of a reagent like fresh malt having a strong liquefying action on starch
accelerates the action of the glucase; these two diastases therefore appear to
mutually assist each other's reaction. The preliminary heating of the charge to
the highest temperature to which it can be raised without affecting the starch
granules also facilitates the action of the glucase. In charges of maize this limit
of temperature is about 67 degrees centigrade, the action of the glucase is destroyed
by heating to between 67 degrees and 70 degrees centigrade, but it is still very
energetic between 60 degrees and 65 degrees.
The process I prefer to employ is based upon the above considerations.
Accordingly, rice or maize for instance is steeped in cold water for two or three
days, after which the steeping water, which is usually very slightly acid is drawn
off and preserved for future use. The steeped grain is crushed between several
successive pairs of steel cylinders. The meal thus obtained is immediately mixed.
with twice its weight of warm water at 67 degrees centigrade. There is also added
from two and half per cent to five per cent of green crushed malt per 100 kilos of
steeped and ground grain, and the whole is then heated by steam in a double
bottom mixing pan, so as to maintain the temperature at about 67 degrees for two

page_text: or three minutes. The charge is then cooled by pouring the steeping water into it,
but the temperature must not be reduced below 60 degrees or 62 degrees. The
charge is then placed by itself in a mash tub provided with an agitator by means
of which the charge is stirred from time to time. The temperature must be strictly
maintained between 60 degrees and 62 degrees throughout the whole period of
maceration, say forty eight hours or more by a steam jacket on the agitator for
instance a charge prepared of the density of 20 or 25 kilos of material per hecto-
litre can be preserved without accident during the maceration. It is in any case
easy to prevent any alteration by the use of chloroform or of chloride of methyl,
chloride of methyl especially is easily made and used, it may be prepared, by
heating in a lead lined alembic a mixture of methylic alcohol, sulphuric acid and
sea salt. The gas evolved is washed and collected in a gasometer from which it
can be drawn by a pump and forced into the agitators so as to charge the solution
with about a three thousandth part. When the maceration is finished it is only
necessary in order to set the chloride of methyl free, to create a slight vacuum
above the liquid by means of a special air pump which passes the gas into vessels
containing absorbing substances such as alcohol or crystallisable acetic acid. The
maceration is completed when the density of the liquid ceases to increase. The
residues are then separated, preferably by means of filter presses, on account of
the fluidity of the liquid. The residues still retaining a little starch, which can
only be rendered soluble by malt by steaming under pressure. They may be
utilized for making maltose syrup for breweries by the well known processes. By
the above described process, at least three quarters of the extractible matter con-
tained in the grain is obtainable. The filtered juice is clear, and does not show
much turbidity on concentration, nevertheless in order to obtain a perfectly clear
liquor, a second filtration is indispensable.
When the juice is concentrated to a syrup of 40 degrees it is run into moulds
and capped either with a quantity of solid glucase of commerce, or with a little
cerealose remaining from a previous operation a vigorous conglomeration ensues in
the course of a few hours, 24 at the outside, and the very consistent lumps can
then be removed from the moulds.
Cerealose possesses the following composition which I state in comparison with
that of glucase and of maltose.
shews that this saccharine body is perfectly distinct from commercial glucase and 4
maltose. Cerealose contains a notable quantity of the salts phosphoric acid and
soluble nitrogen of the grain it is made from. It is absolutely free from sulphates
and from lime salts, as well as from other deleterious substances due to the use of
impure acids, this at once distinguishes it from the solid glucase of commerce. Its

page_text: composition is comparable to that of the syrups of maltose used in brewing beer;
it ferments rapidly and gives a yield of 44 litres of 100 per cent alcohol per
100 kilos of dry substance.
Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, I declare that what
I claim is:-
1. The exclusive right of manufacturing the new saccharine substance described
and called "cerealose" the properties composition, and method of manufacture of
which are set forth above.
"
2. The use of the reactions of the new diastase discovered by me and named
' glucase" together with the liquefying properties of malt for the purpose of
inducing a glucase eaccharification.
3. The use of starchy bodies for the production of cerealose.
4. The combination of processes hereinbefore described for the manufacture of
cerealose.
5. The use of chloride of methyl to prevent alteration of the materials under
operation.
6. The application of cerealose to the production of beer and of alcohol, for
sugaring wines, for sweetening confectionery, chocolate, bonbons, and the like and
similar purposes.