Year: 1889

page_text: Date of Application, 2nd Jan., 1889
Specification Accepted, 12th Feb., 1889
1 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 he
particularly described and ascertained in and by the following statement :-
The reason for which it has been hitherto impossible to produce maltose sirups,
free from dextrin, due to the employment of malt, either crushed or infused, at a
temperature exceeding 50 degrees centigrade.
In all processes hitherto known and practised, a certain quantity of dextrin is
formed, the transformation of which into maltose is almost impossible, on account of
the sacchariferous power of the diastase decreasing considerably owing to a long
duration of the saccharifying process, the diastase becoming incapable of transforming
the dextrin already formed. If on the contrary, the lowest temperature be used
immediately, whereby the sacchariferous power of the diastase remains unchanged,
the total amount of starchy substance can he converted into chemically pure
maltose.
The process is as follows: I dissolve, as for manufacturing white maltose sirup.
pure potato-starch or other starch containing products, in water, under a high
pressure, in the proportion of 1 to 4; the solution thus obtained is directly cooled
down to 40 degrees centigrade. I then throw in the total quantity of the malt to be
added, namely 20 per cent., either in the form of bruised malt or of a solution of malt
and I continue the cooling operation until the temperature falls to 20 degrees
centigrade. At this phase of the process, the mixture of starch and malt is well
agitated and then allowed to stand until the saccharifying process is completed. After
being allowed to stand for three hours, all reaction of the starch has disappeared and
after 24 to 36 hours (the duration depending upon the quality of the malt) the whole.
of the dextrin is converted into maltosec.
The best means for ascertaining whether there is any dextrin left in the solution,
consists in resorting to the polarimeter; the deviation due to 10 grammes of the dry
substance in 100 cubic contimeters of water, should be 790 degrees on Ventzke-
Scheibler's scale, so that there be no dextrin left.

page_text: The solution of maltose, thus completely saccharified, is then filtered mechanically,
and afterwards heated to 70 degrees centigrade and again filtered mechanically;
subsequently it is filtered as diluted juice, through bone black. One single filtering
operation of the diluted juice is sufficient for obtaining an absolutely white product.
After effecting the said filtration of the diluted juice, the mass is condensed by means
of evaporation, until it has the consistency of sirup. To the said sirup, I add a few
particles of very pure maltose, previously cristallised, for the purpose of causing
immediate cristallisation. The product thus obtained is a snow white tasty and sweet
mass composed of pure maltose.
This maltose, in a compact state and freed from dextrin, is particularly suited to the
preparation of wine, since it is a substance capable of complete fermentation.
Having now particularly described. and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, 1 declare that what I
claim is :
The herein before described process for manufacturing pure, white and compact or
dense maltose, from a solution of starch or starch containing substances, prepared at a
high pressure, the saccharification of the said solution being subsequently produced by
the diastase of the malt, at a maximum temperature of 20 degrees centigrade.
Dated this 2nd day of January 1889.