An Improved Method of Saccharification of Amylaceous Materials.
Year: 1890

page_text: Date of Application, 6th Mar., 1890
Complete Specification Left. 7th Oct.. 1890-Accepted, 15th Nov., 1890
PROVISIONAL SPECIFICATION.
An Improved Method of Saccharification of Amylaceous Materials.
We, EUGENE CAREZ, Director of La Société Générale du Maltose, and LA SOCIÉTÉ
GÉNÉRALE DU MALTOSE, of Brussels in the Kingdom of Belgium, do hereby declare
the nature of the said invention to be as follows:-
In processes for saccharification of amylaceous materials whether by acids or by
malt, the degree of purity of the product plays a very important part in determining
the value of the product.
In fact, the impurities (and by this we mean all the extractive matters which
accompany the sugar and the dextrin) cause discoloration which so strongly resists
the action of animal charcoal that in practice, when, say, crystallizable syrups are to
be made, this can only be done at considerable expense for bone-black, and even
then the product obtained is very defective both as to taste and color. Moreover,
these impurities interfere with the brightness of the product if syrups are to be made,
or they make crystallization more difficult when solids are sought to be made.
Lastly they impart to both one and the other a peculiar and unpleasant taste which
diminishes their value, and hence certain ungerminated cereals cannot be used for
brewing.
Our researches on this subject show that amongst the component parts of cereals
the oils are foremost in causing the inconveniences which we have pointed out. In
fact when amylaceous materials are macerated whether with acids or without, these
oils undergo saponification and subsequently oxidation, they yield products which are
strongly colored, of unpleasant taste, soluble in sweet wort, and soil the bone-black
rapidly diminishing the special properties of the same.
These observations led us to the following practical result.
When feculant or
amy laceous materials containing oils are to be saccharified we commence by treating
these materials with either benzine, light petroleum oils or di-sulphide of carbon
which completely dissolve the fatty matters. When this solution has been thoroughly
effected, we draw off the liquid in order to decant the oil, the solvent being used
again in the next operation.
As some of the solvent still remains in the material under treatment, we expel it by
a current of steam or of hot air. Lastly when thus deprived of its fatty constituents it
is saccharified by known processes and the sweet wort is filtered with a little fine
bone-black, or it may be treated with a very small proportion of animal charcoal and
is then evaporated.
In this manner we avoid, or very much reduce the expensive use of bone-black
and obtain directly from maize and other cereals entirely colorless and tasteless
products, which it is impossible to obtain by the methods hitherto known.
Dated this 6th day of March 1890.
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C., Agents for the Applicants.
COMPLETE SPECIFICATION.
An Improved Method of Saccharification of Amylaceous Materials.
We, EUGENE CAREZ, Director of La Société Générale du Maltose, and LA SOCIÉTÉ
GÉNÉRALE DU MALTOSE, of Brussels, in the Kingdom of Belgium, do hereby declare
the nature of the said invention and in what manner the same is to be performed,
to be particularly described and ascertained in and by the following statement :-
In processes for saccharification of amylaceous materials whether by acids or by
malt, the degree of purity of the product plays a very important part in determining
the value of the product.

page_text: In fact, the impurities (and by this we mean all the extractive matters which
accompany the sugar and the dextrin) cause discoloration which so strongly resists
the action of animal charcoal that in practice, when, say, crystallizable syrups are to
be made, this can only be done at considerable expense for bone-black, and even then
the product obtained is very defective both as to taste and color. Moreover, these
impurities interfere with the brightness of the product if syrups are to be made, or
they make crystallization more difficult when solids are sought to be made. Lastly,
they impart to both one and the other a peculiar and unpleasant taste which
diminishes their value, and hence certain ungerminated cereals cannot be used for
brewing.
Our researches on this subject show that amongst the component parts of cereals
the oils are foremost in causing the inconveniences which we have pointed out. In
fact when amylaceous materials are macerated whether with acids or without, these
oils undergo saponification and subsequently oxidation, they yield products which are
strongly colored, of unpleasant taste, soluble in sweet wort, and soil the bone-black
rapidly diminishing the special properties of the same.
These observations led us to the following practical result. When feculant or
amylaceous materials containing oils are to be saccharified, we commence by treating
these materials with either benzine, light petroleum oils or di-sulphide of carbon which
completely dissolves the fatty matters. When this solution has been thoroughly effected,
we draw off the liquid in order to decant the oil, the solvent being used again in the
next operation.
As some of the solvent still remains in the material under treatment, we expel it by
a current of steam or of hot air. Lastly, when thus deprived of its fatty constituents
it is saccharified by known processes and the sweet wort is filtered with a little fino
bone-black, or it may be treated with a very small proportion of animal charcoal and
is then evaporated.
In this manner we avoid, or very much reduce the expensive use of bone-black and
obtain directly from maize and other cereals entirely colorless and tasteless products
which it is impossible to obtain by the methods hitherto known.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed we declare that what we
claim is :-
The use of benzine, light petroleum oils or di-sulphide of carbon for the preliminary
treatment of amylaceous materials for the purpose of using the same in preparing
sugars and syrups, and to enable them to be used for brewing, substantially as
hereinbefore described.
Dated this 6th day of October 1890.
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C., Agents for the Applicants.