Improved Process and Apparatus for the Production of Starch and Gluten out of Cerealia and Legumines.
Year: 1897

page_text: Date of Application, 24th July, 1897-Accepted, 11th Sept., 1897
COME LINIE DIEUITIVATION,
Improved Process and Apparatus for the Production of Starch and
Gluten out of Cerealia and Legumines.
I, JULIUS KEIL residing at Halle, Kingdom of Prussia Empire of Germany
Engineer 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:-
The process employed till now for the production of starch are almost exclusively
based upon the washing process by which as a rule most of the soluble extract matter,
sugar, salt, gum and the like are lost in the wash water.
Favorable results have been obtained by the trials to separate the mixed meal-pap
by the centrifugal into starch and gluten, however the gluten pap remaining after
seperation of the prime starch is thinly liquid and can be utilized, after boiling, only
as cattle food although of greater nutrition. To use it as an addition to human food,
maccaroni, or pastry, has so far been impracticable because of the unsuitable
consistency of the pap, or it has become unrational because of the various methods of
after-treatment. Anyway there is still a loss of from 10 to 20% of soluble matter.
By the present process the starch and the gluten with the nutritious matter
adhering to it are separated so that there is absolutely no loss whatever of any sort of
nutritious matter contained in the cerealia and leguminous flours, that the starch
quickly and completely separates in prime quality and the remaining gluten is
obtained in such consistency as can be at once used for the manufacture of pastry
goods, maccaroni and the like as a suitable addition and as a binding medium, that
by the addition of milk instead of water in mixing the paste, even caseine and lard
can be intimately mixed, together with the other nutritious matter, into the gluten
which remains after separation of the starch, and a product of highly nutritious value
is obtained.
The new process is as follows:
The flour is mixed with water as usual, to which about 0.2% of hydrated oxide of
calcium is added. After this the mixture is done into an apparatus as shown by
Fig. 1 of the accompanying drawing. This apparatus consists of an enamelled or
strongly linned receptacle K in which a stirring and kneading apparatus is arranged.
The same consists of the S-shaped paddles 8 (Fig. 2) which are connected, towards
above and the shaft, with further stirring paddles r.
Above the paddles r the plate t is arranged in order to prevent the dough rising
above this height. In this apparatus, in which the paddles are turning with increasing
speed, the fixed quantity (25 to 50 kilos.) is worked through within 30 to 45 minutes
after which time it forms a salve-like, thickly liquid mixture, and the separation of
the gluten from the starch commences. The substance is then conducted through
the cork and pipe h into the centrifugal where the total separation of the starch
immediately begins at the wall of the drum in an absolutely pure firm state (prime
starch). The gluten remaining is paste-like and contains all the nutrients of the
flour.
The advantages of the present process consist in the rapid, easy and complete
separation of the starch, the retention of all, also the easily soluble nutrients in the

page_text: gluten, the consistent form of the same which renders it at once suitable as an addition
to human food, and the consequent national economical extensive utilization of
nutritious matter hitherto lost.
Having now particularly described and ascertained the nature of my said
Invention, and in what manner the same is to be performed, I declare that what I
claim is :
1. In a process and apparatus for obtaining starch and gluten out of cereals and
legumines the addition of hydrated oxide of calcium to the pap of meal, legumines or
the like prepared with water for the manufacture of starch, and the working of the
mixture in a stirring apparatus up to a paste-like consistency, this substance being
afterwards centrifugaled until the starch is separated, substantially as and for the
purpose described.
2. In the above apparatus in connection with the above process the arrangement of
S-shaped paddles and stirring paddles inclining upwards towards the shaft with a plate
attached to the same at the top, with a reservoir provided with a delivery device and
surrounding the paddle arrangement, substantially as and for the purpose described.
Dated this 22nd day of July 1897.
ERICH PETERS,
Agent for Julius Keil.

page_text: Date of Application, 24th July, 1897-Accepted, 11th Sept.,
1897
Improved Process and Apparatus for the Production of Starch and
Gluten out of Cerealia and Legumines.
I, JULIUS KEIL residing at Halle, Kingdom of Prussia Empire of Germany
Engineer 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 :--
The process employed till now for the production of starch are almost exclusively
based upon the washing process by which as a rule most of the soluble extract matter,
sugar, salt, gum and the like are lost in the wash water.
Favorable results have been obtained by the trials to separate the mixed meal-pap
by the centrifugal into starch and gluten, however the gluten pap remaining after
seperation of the prime starch is thinly liquid and can be utilized, after boiling, only
as cattle food although of greater nutrition. To use it as an addition to human food,
maccaroni, or pastry, has so far been impracticable because of the unsuitable
consistency of the pap, or it has become unrational because of the various methods of
after-treatment. Anyway there is still a loss of from 10 to 20% of soluble matter.
By the present process the starch and the gluten with the nutritious matter
adhering to it are separated so that there is absolutely no loss whatever of any sort of
nutritious matter contained in the cerealia and leguminous flours, that the starch
quickly and completely separates in prime quality and the remaining gluten is
obtained in such consistency as can be at once used for the manufacture of pastry
goods, maccaroni and the like as a suitable addition and as a binding medium, that
by the addition of milk instead of water in mixing the paste, even caseine and lard
can be intimately mixed, together with the other nutritious matter, into the gluten
which remains after separation of the starch, and a product of highly nutritious value
is obtained.
The new process is as follows:
The flour is mixed with water as usual, to which about 0.2% of hydrated oxide of
calcium is added. After this the mixture is done into an apparatus as shown by
Fig. 1 of the accompanying drawing. This apparatus consists of an enamelled or
strongly linned receptacle K in which a stirring and kneading apparatus is arranged.
The same consists of the S-shaped paddles s (Fig. 2) which are connected, towards
above and the shaft, with further stirring paddles 7.
Above the paddles r the plate t is arranged in order to prevent the dough rising
above this height. In this apparatus, in which the paddles are turning with increasing
speed, the fixed quantity (25 to 50 kilos.) is worked through within 30 to 45 minutes
after which time it forms a salve-like, thickly liquid mixture, and the separation of
the gluten from the starch commences. The substance is then conducted through
the cork and pipe h into the centrifugal where the total separation of the starch
immediately begins at the wall of the drum in an absolutely pure firm state (prime
starch). The gluten remaining is paste-like and contains all the nutrients of the
flour.
The advantages of the present process consist in the rapid, easy and complete
separation of the starch, the retention of all, also the easily soluble nutrients in the

page_text: gluten, the consistent form of the same which renders it at once suitable as an addition
to human food, and the consequent national economical extensive utilization of
nutritious matter hitherto lost.
Having now particularly described and' ascertained the nature of my said
Invention, and in what manner the same is to be performed, I declare that what I
claim is:
1. In a process and apparatus for obtaining starch and gluten out of cereals and
legumines the addition of hydrated oxide of calcium to the pap of meal, legumines or
the like prepared with water for the manufacture of starch, and the working of the
mixture in a stirring apparatus up to a paste-like consistency, this substance being
afterwards centrifugaled until the starch is separated, substantially as and for the
purpose described.
2. In the above apparatus in connection with the above process the arrangement of
S-shaped paddles and stirring paddles inclining upwards towards the shaft with a plate
attached to the same at the top, with a reservoir provided with a delivery device and
surrounding the paddle arrangement, substantially as and for the purpose described..
Dated this 22nd day of July 1897.
ERICH PETERS,
Agent for Julius Keil.