Manufacture of Amylöins applicable for the Treatment of Beer.
Year: 1890

page_text: Date of Application, 3rd Feb., 1890
Complete Specification Left, 30th Oct., 1890-Accepted, 6th Dec., 1890
PROVISIONAL SPECIFICATION.
Manufacture of Amylöins applicable for the Treatment of Beer.
We, HORACE TABBERER BROWN, Brewer, 47 High Street, Burton-on-Trent, in the
County of Stafford, GEORGE HARRIS MORRIS of Alexander Road Burton-on-Trent in
the County of Derby, Brewers' Chemist, and EDWARD RALPH MORITZ of No. 72
Chancery Lane in the County of Middlesex, Analytical Chemist, do hereby declare
the nature of this invention to be as follows:-
:-
Our invention relates to the manufacture of amylöins, which are chemical substances
containing in chemical combination various proportions of the groups of bodies which
constitute in the free state dextrin and maltose respectively.
In order to manufacture a type of amylöin which contains the dextrin and the
maltose groups in the proportion of two of the former to one of the latter, we proceed
up to a certain stage as in the manufacture of glucose by treating starch with water
and sulphuric acid. Thus, taking about 100 parts starch, about 300 parts water and
3 parts sulphuric acid, we boil them together in a strong vessel with or without
protective lining and provided with a suitable agitator by which the materials are well
stirred while the boiling goes on. Taking from time to time samples, we test them,
and when we find that the product of the reaction has a specific rotary power of
about (a) 1930 and a cupric oxide reducing power of about 21, and also that the
solution after cooling has a full coloration with a solution of iodine; we stop the
reaction, which at this stage gives the product desired. By allowing the reaction to
proceed farther, or by altering the proportion of acid to water, or the temperature and
pressure at which the reaction takes place, we obtain types of amylöin containing less
of the dextrin group and more of the maltose group.
Amylöins produced as above described, are serviceable for treatment of beer at
various stages of its manufacture and storage, having considerable effect in improving
its qualities in respect of body, flavour and briskness.
Dated this 3rd day of February 1890.
ABEL & IMRAY,
Agents for the Applicants.
COMPLETE SPECIFICATION.
Manufacture of Amylöins applicable for the Treatment of Beer.
We, HORAOE TABBERER BROWN. Brewer, 47, High Street, Burton-on-Trent, in
the County of Stafford, GEORGE HARRIS MORRIS of Alexander Road, Burton-on-
Trent in the County of Derby, Brewers' Chemist, and EDWARD RALPH MORITZ
of No. 72, Chancery Lane in the County of Middlesex, Analytical 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:
Our invention relates to the manufacture of Amylöins which are chemical
substances containing in chemical combination various proportions of the groups of
bodies which constitute in the free state dextrin and maltose respectively.
In order to manufacture a type of amylöin which contains the dextrin and the
maltose groups in the proportion of two of the former to one of the latter, we proceed
up to a certain stage as in the manufacture of glucose by treating starch with water
and sulphuric acid. Thus, taking about 100 parts starch, about 300 parts water and
not more than 3 parts sulphuric acid, we boil them together in a strong vessel with or
without protective lining and provided with a suitable agitator, by which the materials
Pl

page_text: are well stirred while the boiling goes on. When the boiling is carried on under
pressure, such for instance as 20 lbs. per square inch, the quantity of acid has to be
very much reduced, that is to say to about th part of the quantity above mentioned.
Taking from time to time samples, we test them, and when we find that the product
of the reaction has a specific rotary power of about (a) 193° and a cupric oxide
reducing power of about 21, and also that the solution after cooling has a full red
coloration with a solution of iodine; we stop the reaction, which at this stage gives
the product desired. By sooner stopping the reaction, or allowing it to proceed
farther, or by altering the proportion of acid to water, or the temperature and pressure
at which the reaction takes place, we obtain types of Amylöin containing various
proportions of the dextrin group and of the maltose group.
Amylöins produced as above described are serviceable for treatment of beer at
various stages of its manufacture and storage, having considerable effect in improving
¡ts qualities in respect of body, flavour and briskness.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed we declare that what we
claim is :-