Improvements relating to the Manufacture of Refined Malt Extract from Barley Malt, and from Barley Malt and Amyl- aceous Substances, and the Treatment of the Spent Grains for the Production of Cattle Food.
Year: 1889

page_text: Date of Application, 21st Sept., 1889
Complete Specification Left, 14th June, 1890-Accepted, 19th July, 189)
་ ་
Improvements relating to the Manufacture of Refined Malt
Extract from Barley Malt, and from Barley Malt and Amyl-
aceous Substances, and the Treatment of the Spent Grains
for the Production of Cattle Food.
1, ALEXANDRE MASBRÉ, Senior, of 13, Osborne Terrace, Clapham Road, in the County
of Surrey, Brewer and Sugar Manufacturer, do hereby declare the nature of this inven-
tion to be as follows:-
My Invention relates to an improved process of producing or manufacturing refined
Malt Extract obtained from Barley Malt and from isarley Malt and suitable amylaceous
substances and for producing Cattle Food from the spent grains in which process the
materials are treated in a manner which produces much better results than have
hitherto been obtained from their use and the refined Malt Extract as well as the
Cattle Food obtained therefrom are of a much superior character to those hitherto
produced.
For several centuries past barley malt has been and is still recognised to be (so to
say) the sole material used in the manufacture of beer owing to the peculiar &
characteristic flavour it imparts to the beer which distinguishes it from all other drinks
& beverages. Other malts are prepared from wheat, oats, rice, maize and other grain
and saccharine preparations known in the trade as malt saccharine, glucose, saccharum,
and other similar preparations obtained from starch, grain, cereals and cane sugar
which are also used in conjunction with barley malt but as all these substitutes are
deprived of this peculiar & characteristic barley malt flavour they are only used in a
very small proportion (in general limited to from 5 to 15 per cent. of the amount of
barley malt used) in a larger proportion they would affect and alter the quality and
characteristic flavour of the beer.
By the present process of brewing, barley malt is merely ground into meal (flour,
husks, nitrogenous matters and other constituents mixed together) is then subjected to
a process of infusion & converted into an extract called wort which in its crude and
impure condition is then subjected, together with hops, to a process of coction, then
cooled down & fermented, the final result being beer.
This process is defective owing to barley mult containing certain types of acrid and
empyreumatic nitrogenous matters which are partly dissolved in the wort which
wort is thereby polluted by these deleterious substances which considerably impair the
quality, flavour and keeping properties of the beer and ultimately cause its deterioration
and the spent grains being likewise impregnated with the said empyreumatic, flavour
and other ferments of disease are likewise deficient in quality and keeping properties
as cattle food & owing to their containing a large proportion of acrid moisture unless
they are consumed within a comparatively short period of their production they
undergo decomposition & as a consequence are rendered unfit for cattle food.
Now I have found that by employing my improved process of treating barley mali
and other amylaceons substances & selecting the proper agents and heat I am enabled
to produce a fine refined malt extract entirely free from deteriorating substances
specially suitable for producing high class beers of the greatest purity delicacy of
flavour and keeping properties & I am also enabled to produce from the spent grains
most valuable and nutritious food of great stability especially suitable for horses.
catile, cows; calves, poultry, sheep, pigs &e. This food being specially valuable owing
to its fat and muscle forming propertieson account of the large proportion of phosphates
and other nutritious constituents it contains and as it is specially prepared and made
iuto enkes by special powerful hydraulic pressure & rendered almost free from moisture
& can be kept in stock any length of time without deteriorating or losing any of its
nourishing properties, it is most suitable for transportrand for exportation.

page_text: In carrying out my new improved process I proceed as follows:-
I use by preference the best matured barley containing the least possible proportion
of unmatured starch and water. I then subject the barley to a process of cleaning so
as to separate all dust, seeds, broken kernels and small grain. I then subject the clean
barley to a process of germination in the usual way allowing the gerin er acrospire to
grow to the extent of one half ouly of the total length of the grain. It is then
subjected to the process of desiccation as usual. The desiccated barley malt is then
ground and reduced into a fine meal the husks being removed from the meal. The malt
meal flour is then subjected to the process of saccharification by subjecting it to a
temperature not exceeding 175 Fahrenheit until the desired proportion of maltose and
dextrine is obtained. The saccharine wort is then introduced into a closed vessel
capable of resisting an internal pressure of 300 lbs. to the square inch & subjected to
a process of coction at a temperature of from 275 to 300 Fahrenheit with the object
of annihilating the germs of disease & neutralizing the empyreumatic flavour with
which the said saccharine work is contaminated. The word thus obtained is then
subjected to a filtering or draining process to be freed from the spent grains. The
clear wort is then subjected to ebullition together with hops and the work is then
subjected to the process of evaporation until it has reached the proper degree of
consistency to form a solid extract. It is then ready for use.
For the production of refined malt extract from barley mali and amylaceous
substances I proceed in the same manner as before described merely adding a suitable
proportion of the amylaceous substances selected to the barley malt flower, the said
proportion not to be such as to affect or alter the peculiar and characteristic flavour of
the barley malt.
i
:
The spent grains left in the draining vessel are then treated in the following manner
for producing cattle food.
The husk from the barley malt is added to the spent grains and well mixed together
with a suitable proportion of any one or a mixture of the following articles of cattle
food namely: Oatmeal, barley meal, rye meal, maize meal, wheat bran, linseed oil
cake &c. as may be found most suitable to the peculiar wants of horses, cattle, cows,
calves, lambs, sheep poultry pigs &c. which mixture is then subjected by preference to
powerful hydraulic pressure to eliminate the moisture it contains the final result being
à compressed cake ready for use, for storing and for exportation.
From the foregoing it will be seen that by my improved process I can produce.
1. A pure refined inalt extract from barley mali alone suitable for producing high
class refined beer of great delicacy of Havour & keeping properties.
2. A pure refined malt extract from barley malt and pure amylaceous substances
Jikewise possessing the same properties of producing high class refined beers of great
delicacy of flavour and keeping properties and
3. A compressed cattle food greatly superior in quality & nutritious and keeping
properties most suitable for long storing, transport and exportation.
Dated this 21st day of September 1889,
ALEXANDRE MANBRE, SENIOR.
COMPLETE SPECIFICATION.
Improvements relating to the Manufacture of Refined Malt
Extract from Barley Malt, and from Barley Malt and Amyl-
aceous Substances, and the Treatment of the Spent Grains
for the Production of Cattle Food.
I, ALEXANDRE MANDRÉ, Senior, of 19, Warwick Terrace, Vicarage Lane, West Ham,
in the County of Essex, formerly of 13, Osborne Terrace. Clapham Road, in the County
of Surrey, Brewer and Sugar Manufacturer, 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:
My invention relates to an improved process of manufacturing and producing
refined Malt Extract from Barley Malt alone for brewing beers and a refined Malt

page_text: Extract from Barley Malt and pure starch extracted from suitable amylaceous sub-
stances for general uses as a sweetening agent and as a substitute for cane sugar and
for the production of Cattle Food from the spent grains derived therefrom. By this
process the materials are treated in a manner which produces much better results than
have hitherto been obtained. The refined Malt Extract and the Cattle Food obtained
therefrom are of a much superior character to those hitherto produced.
For several centuries past barley mall has been and is still recognised to be the
chief material used in the manufacture of beer owing to the peculiar and characteristic
flavour imparted by it to the beer which distinguishes it from all other drinks and
beverages. Other malts are made from wheat, oats, rice, maize, and other grain and
cereals and saccharine preparations are also produced known in the trade as malt
saccharine, glucose, saccharum and other similar preparations obtained from starch
grain cereals and cane sugar. These are used as adjuncts to barley malt but as they
are all wanting in this peculiar and characteristic barley malt flavour a few only are
used and only in a very small proportion (saccharine preparations being used only in
the proportion of from 10 to 30 per cent. of the amount of barley malt used). In a
larger proportion they would affect and alter the quality and characteristic flavour of
the beer.
By the present process of brewing barley malt is merely ground into meal and the
meal (flour, husks, nitrogenous matters and other constituents mixed together is then
subjected to a process of infusion and converted into an extract called wort, which in
its crude and impure condition is then subjected, together with hops, to a process of
coction, then cooled down and fermented the final result being called beer.
This process is defective owing to barley malt (especially the husk) containing
certain types of acrid and fatty empyreumatic nitrogenous matters which are partly
dissolved in the wort, which is thereby polluted. These injurious substances cou-
siderably impair the quality, flavour and keeping properties of the beer and ultimately
cause its deterioration. The spent grains being likewise impregnated with the said
aerid and fatty empyreumatic matters and other ferments of disease are likewise
deficient in quality and keeping properties as cattle food and owing to their containing
a large proportion of acrid moisture and ferments of disease they undergo decomposition
unless they are consumed within a comparatively short time after their production and
as a consequence are rendered unfit for eattle food.
I have found that by employing my improved process of treating barley malt and
pure starch exiracted from suitable amylaceous substances and selecting the proper
agents and heat I am enabled to produce a highly refined malt extract entirely free
from deteriorating substances either in a liquid form for immediate use or semi-fluid
or solid or granulated for keeping or exportation remarkably suitable for pro-
ducing all classes of beers of the greatest purity delicacy of flavour and keeping
properties and also a refined malt extract most valuable as a sweetening agent for
general uses and as a substitute for cane sugar especially as an article of diet for
domestic uses and I am also enabled to produce from the spent grains derived there-
from a most valuableand nutritious food of great stability especially suitable for horses,
cattle, cows, calves, poultry, sheep, pigs &e. This caitle food is specially valuable
owing to its fat and muscle forming properties on account of the large proportions of
phosphates and other nutritious constituents which it contains. It can be made into
cakes by hydraulic or other pressure and rendered almost free from moisture and thus it
may be kept in stock for any length of time without deteriorating or undergoing
decomposition or losing any of its nourishing properties. In this form it is most
suitable for transport and for exportation.
In carrying out my improved process I proceed as follows:—(1) For the production
of refined malt extract from barley malt alone for brewing beer I use by preference
the best matured barley containing the least proportion of unripe starch and moisture.
I subject the barley to a process of cleaning to remove therefrom all dust seeds broken
kernels, ungrown and worthless grain. I then subject the cleaned barley to the
process of germination in the usual way allowing the germ or acrospire to grow to the
extent of one half only of the whole length of the grain but rather a little over than

page_text: under. The germinated barley is then subjected to the process of desiccation as usual.
The desiccated barley malt is then ground and reduced into a fine meal and the husk
bran and cellulose removed therefrom thereby eliminating the most noxious part of
the nitrogenous and fatty empyreumatic matters contained in the malt. The malt
meal flour thus obtained is then diluted in a suitable mashing vessel with
three fourths of the quantity of water which it is intended to use and then heated
to 100° Fahrenheit. The water must be as neutral as possible and free from carbonates,
the mixture of malt meal flour and water which is kept stirring during the operation
is then subjected to the process of saccharification at temperatures varying from
140° to 1800 Fahrenheit according to the desired proportions of dextrine and maltose
which proportions vary according to the requirements of the trade. The saccharine
wort thus obtained is then introduced into a close vessel capable of resisting an internal
pressure of 100 lbs. to the square inch in which vessel the remaining fourth part of
the water intended to be used has been heated to 180° Fahrenheit. The whole
misture is then subjected to a process of coction at a temperature of from 275° to
300° Fahrenheit, at which temperature the annihilation of all germs of disease whether
in the state of embryos or of development and likewise the vaporization of the acrid
and empyreumatic fatty matters is effected thereby freeing the saccharine wort from
empyreumatic flavour. The wort is then subjected to a filtering process in order to
free it from the spent grains and residuum. If it is then intended to produce beers
directly, the filtered purified wort is subjected to ebullition with hops in the ordinary
way then cooled to suitable temperatures and fermented as it is now the practice to
do but if it is intended to obtain the purified clear wort in a semi-fluid form or in a
solid or granulated form for keeping or exportation then a suitable proportion of oleate
of lime and ground charcoal mixed together are added to the filtered work in order to
completely neutralize any trace of acrid and fatty empyreumatic matters which might
remain in it and the whole is then subjected to a process of evaporation and con-
centration (using by preference vacuum pans) until the density of about 25 degrees
Baume is attained. When this is attained the wort is in a semi fluid form and it is
then subjected for a second time to a process of filtration by preference through a bed
of suitable charcoal in order to free it entirely from any extraneous matter. Finally
it is subjected to a process of concentration until it has reached the proper required
consistency either a syrup form or solid or granulated according to the requirements
of the trade. If it is intended to produce refined mali extract impregnated with the
flavour of hops, the hop extract previously prepared by the infusion, maceration, or
boiling of the hops is added to the semi-fluid wort and subjected to the final process of
concentration as above described.
(2) For the production of refined malt extract from barley malt and pure starch
for general uses as a sweetening agent and as a substitute for cane sugar 1 proceed in
the same manner as herein before described with the exception that I add to the barley
mali flour the starch intended to be used but only in such a suitable proportion as not
to affect or alter the peculiar and characteristic flavour of the barley malt.
As this refined malt extract made from barley mali and starch is prepared as an
article of diet for household and domestic uses for sweetening tea, coffee, cocoa, ginger
beer and other non-intoxicating drinks and other kindred beverages and also for
making fruit jellies marmalades, conserves and for the general requirements of
confectioners and all other sweetening purposes the process of saccharification is so
conducted as to effect the complete conversion of the mali flour and starch into pure
maltose, thus producing an extract possessing to the highest degree the remarkable
hygienic property of full digestibility and assimilation so conducive to health and as a
consequence most valuable not only as an article of diet for general use but also most.
suitable for invalids persons of weak constitution and all individuals subjeci lodyspeptic
affections.
(3) For the production of cattle food I proceed as follows: grind into meal the
spent grains derived from the cleaning of the barley and mix the meal together with
the husk bran and cellulose derived from the grinding of the barley malt and the
residuum derived from the filtration of the saccharine wort. I then add to the said

page_text: mixture a suitable proportion of any one or more of the following food materials
namely: oat meal, wheat bran, barley meal, rye meal, maize meal. rice meal, seed
meal, linseed oil-cake and other suitable food as may be found best suited to the
peculiar wants of horses, cattle, cows, calves, lambs, sheep, poultry, pigs &e, which
mixture is then subjected to powerful pressure (by preference hydraulic) of from 200
to 300 tons to eliminate the moisture it contains, the final result being a compressed
cake almost dry, ready for use, for storing or for exportation.
Having now particularly described and ascertained the nature of my inveu-
tion and the manner in which the same is to be performed. I declare that what I
claim is:
Firstly. The manufacture of a refined malt extract from germinated barley known
as barley malt either in a liquid form or semi-fluid or solid or granulated for the
production of all classes of beers of a much superior character to those hitherto
produced substantially as herein described.
Secondly. The manufacture and production of a refined malt extract from barley
malt and starch either in a semi fluid form or solid or granulated for general uses as a
substitute for cane sugar and as an article of diet substantially as herein described.
Thirdly. The improved process employed by me of treating the spent grains and
residuum derived therefrom for the production of cattle food substantially as herein
described.
Fourthly. In the manufacture of refined malt extract the improved process con-
sisting in (1) The cleaning of the barley. (2) The germination of the barley until the
germ reaches one half the length of the grain. (3) The removal of the husks bran and
cellulose from the ground malt. (4) The saccharification of the mali flour at varying
temperatures for obtaining suitable proportions of dextrine and maltose. (5) The
purification of the saccharine wort hy high temperatures varying from 275° to 300°
Fahrenheit. (6) The final concentration of the purified semi fluid wort to suitable
densities.
Fifthly. The use in the manufacture of refined malt extract from barley malt and
from barley malt and starch of a closed vessel capable of resisting an internal pressure
of from 90 to 100 lbs. pressure to the square inch to allow of obtaining the temperature
of 2750 to 300° Fahrenheit substantially as herein described.
Dated this 14th day of June 1890.