An Improved Process for Producing Substitutes for Coffee.
Year: 1894

page_text: Date of Application, 30th Aug., 1894
Complete Specification Left, 16th May, 1895-4ccepted, 27th July, 1895
An Improved Process for Producing Substitutes for Coffee.
I REGINALD HADDAN of the Firm of Herbert Haddan & Co. of 18 Buckingham
Street, Strand, W.C. London, Patent Agent do hereby declare the nature of this
invention a communication to me from abroad by Kathreiner's Malzkaffee-
fabriken mit beschränkter Haftung, of Munich in the Empire of Germany, to be
as follows:—
To produce substitutes for coffee from cereals, such cereals are either roasted
directly or after treatment with cold or warm water, or else malted cereals, that is
to say, cereals steeped in water and afterwards interrupted in their process of
growth by drying, are used for such purpose.
In the first case all glutinous substances contained in the shell of the cereal and
likewise the albumenous matter of the grain are wholly or partially retained and
produce, when roasted, that is to say subjected to a process of dry distillation, a
disagreeable harsh and bitter tasting decomposing product which cannot be
eliminated from the cereal coffee or coffee substitute.
In the second case, the cereal grain undergoes very material change in its
chemical composition owing to the influence of diastase upon the farinaceous
matter, and contains malt sugar, so that on roasting this latter a sweet roasting
product is obtained which does not taste like natural coffee.
In order now to obtain a pure tasting cereal coffee substitute with no after-
taste, this invention consists in the following process which is the result of
extensive experiments.
The grain is first of all well washed in water of a temperature not exceeding
20° C., then for 2 to 3 days it is thoroughly soaked whilst the water, used therefor,
is changed every 6 to 8 hours. By this washing and soaking process the
mucilaginous substances, as far as soluble in water, are extracted out of the shell.
In cereals with particularly rough shell or such as contain highly nitrogenous
substances, which must be first ascertained by previous analysis, it is necessary that
an amount of lime-milk be added to the water used for soaking which immediately
precedes the last washing or to the second and third washing from the end, so that
the water used for soaking will then about represent a semi-saturated lime water
solution.
Lime is chosen because of its more feeble action upon the remaining substances
(albumen and starch) in preference to other alkaline salts, but solutions of the
latter or of their carbonates or bicarbonates may be employed.
The grain having thus been soaked and freed from its mucilaginous substances is
then suffered to germinate by treatment with moist air, and repeatedly turned with
shovels. This is however not done after the different methods used in malt houses,
but for this special purpose the soaked grain is piled up in high heaps, which latter
are brought to a temperature of 20° C. and then turned. Said heaps are, during
this process, continually kept moist.
Owing to the high temperature the germination developes in such a manner that
the leaf of the germ in the interior of the grain sprouts up rapidly whilst the
development of the roots of the germ takes place slowly, that is to say an inverse
process of that of the brewing malt process is carried on for the following
reason.

page_text: The leaf germ, during its growing process gives up in the first instance fat and
albumen substances, after which only diastase and thus sugar are developed which
are used in the further growing process. Therefore in this method of malting very
soon a point is reached in which the rapidly developed leaf has consumed those
albumen and fat substances which would have had a noxious effect upon the taste
of the product, whilst the diastase has not yet taken effect so that the contents of
sugar in the germinated grain only consists of cane sugar, not yet of malt sugar.
This stage is reached when the roots of the germ have just formed and completed
a fork.
There is also a chemical reaction, which may be employed as a test to indicate
this stage the germinated corn, heated to roasting, eliminates vapours which will
impart a violet colour to bibulous paper, soaked with a solution of sesquichloride
of iron
Then the germinating process is interrupted and the germinated corn which
must be completely saturated with water, is slowly and carefully roasted in roasting
drums care being taken that the roots which separate from the germs are allowed
to fall out of the drum. During the roasting the germinated corn is treated with
impregnating substances which are added for the purpose of giving aromatic
flavour to the product and imparting to it a coffee taste.
The advantage of this improved method consists, as already mentioned, in the
corn malted after this style being free from any disagreeable or sweet taste,
possessing a pure roasting taste which renders the product suitable as a basis to be
impregnated for cereal or malt coffees or directly as an addition to or substitute for
natural coffee.
Dated this 30th day of August 1801
I, REGINALD HADDAN of the Firm of Herbert Haddan & Co., of 18 Buckingham
Street, Strand, W.C. London Patent Agent, do hereby declare the nature of
this invention a communication to me from abroad by Kathreiner's Malzkaffee-
fabriken mit beschränkter Haftung, of Munich in the Empire of Germany, and
in what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement :—
To produce substitutes for coffee from cereals, such cereals are either roasted
directly or after treatment with cold or warın water, or else malted cereals, that is
to say, cereals steeped in water and afterwards interrupted in their process of
growth by drying are used for such purpose.
In the first case all glutinous substances contained in the shell of the cereal and
likewise the albumenous matter of the grain are wholly or partially retained and
produce when roasted, that is to say subjected to a process of dry distillation, a
disagreeable, harsh, and bitter tasting, decomposing product which cannot be
eliminated from the cereal coffee or coffee substitute.
In the second case the cereal grain undergoes very material change in its
chemical composition, owing to the influence of diastase upon the farinaceous
matter, and contains malt sugar, so that on roasting this latter a sweet roasting
product is obtained, which does not taste like natural coffee.
In order now to obtain a pure tasting cereal coffee substitute with no aftertaste,
this invention consists in the following process which is the result of extensive
experiments.
The grain is first of all well washed in water of a temperature not exceeding 20°C.,
then for 2 to 3 days it is thoroughly soaked whilst the water used therefor is

page_text: changed every 6 to 8 hours. By this washing and soaking process the mucilaginous
substances, as far as soluble in water, are extracted ont of the shell.
In cereals with particularly rough shell or such as contain highly nitrogenous
substances which must be first ascertained by previous analysis, it is necessary that
an amount of lime-milk be added to the water used for soaking which immediately
precedes the last washing or to the second and third washing from the end, so that
the water used for soaking will then about represent a semi-saturated lime-water
solution.
Lime is chosen because of its more feeble action upon the remaining substances
(albumen and starch) in preference to other caustic alkalies but solutions of the
latter, or of their carbonates or bicarbonates may be employed.
The grain having thus been soaked, and freed from its mucilaginous substances
is then suffered to germinate by treatment with moist air, and repeatedly turned
with shovels. This is however not done after the different methods used in malt
houses, but for this special purpose, the soaked grain is piled up in high heaps,
which latter are brought to a temperature of 20° C., and then turned.
Said heaps are, during this process continually kept moist.
Owing to the high temperature the germination develops in such a manner that.
the leaf of the germ, in the interior of the grain, sprouts up rapidly, whilst the
development of the roots of the germ takes place slowly that is to say, an inverse
process, to that of the brewing malt process is carried on for the following
reason.
The leaf germ, during its growing process gives up in the first instance fat and
albumen substances after which only diastase and thus sugar are developed which
are used in the further growing process.
Therefore in this method of malting very soon a point is reached in which the
rapidly developed leaf has consumed those albumen and fat substances which would
have had a noxious effect upon the taste of the product whilst the diastase has not
yet taken effect so that the contents of sugar in the germinated grain only consists
of cane sugar, not yet of malt sugar.
This stage is reached when the roots of the germ, have just formed and completed
a fork.
There is also a chemical reaction which may be employed as a test to indicate
this stage; the germinated corn heated to roasting eliminates vapours which will
impart a violet colour to bibulous paper soaked with a solution of sesquichloride
of iron.
Then, the germinating process is interrupted, and the germinated corn which
must be completely saturated with water, is slowly and carefully roasted in roasting
drums, care being taken that the roots which separate from the germs are allowed
to fall out of the drum. During the roasting the germinated corn is treated with
suitable substances which are added for the purpose of giving aromatic flavour
to the product and imparting to it a coffee taste; such substances are extracts
of coffee beans, cocoa beans, kola nute, and the like.
The advantage of this improved method consists as already mentioned in the
corn malted after this style being free from any di-agrecable or sweet taste but
possessing a pure roasting taste which renders the product suitable as a bases to be
impregnated for cereal or malt coffees or directly as an addition to or substitute for
natural coffee.
Having now particularly described and ascertained the nature of this inver-
tion and in what manner the same is to be performed, 1 declare that what I
claim is:
1. An improved process for producing substitutes for coffee from cereals consisting
in first washing and soaking such cereals in order to eliminate the glutinous
substances, then under treatment with moist air raising the same to a temperature
of 20° C. turning them according to requirement, causing the leaves of the germs
to spring up rapidly, and the roots of the germs to develope more slowly the

page_text: germinating process being interrupted as soon as the roots of the germs have
completed the formation of forks, the germinated cereals being then under
simultaneous impregnation with suitable substances subjected to a roasting process
during which the buds or the like are eliminated substantially as and for the
purpose described.
2. In the process described in Claim 1., the method of soaking the cereal before
its germination in aqueous solution of lime caustic alkalies or alkaline carbonates
or bicarbonates substantially as and for the purpose described.
Dated this 16th day of May 1895.