Improvements in the Manufacture of Brewing Syrup.
Year: 1894

page_text: Date of Application, 18th Sept., 1894
Complete Specification Left, 22nd Oct., 1894-Accepted, 22nd Dec., 1894
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Brewing Syrup.
LEOPOLD ISIDORE NEUMANN NORMAN of 3 East India Avenue in the City
of London Merchant do hereby declare the nature of this invention to be as
follows:-
―
This invention has for its object the manufacture of a brewing syrup which
shall combine the favourable features of an invert-sugar with those of a sugar
derived from starch, thus obviating the necessity of independently employing the
said two materials.
By this invention the useful constituents of the two sugars above mentioned are
not only united so as to be useful to the brewer but when united are submitted to
a process of purification which removes the objectionable impurities present in both,
and leaves as a product, a brewing syrup containing directly and non-directly
fermentable carbo-hydrates the ratio of which can be regulated at will.
As a result the brewer has to hand a syrup which permits his obtaining a
tasting beer but at the same time one which will readily attenuate.
"full"
In order to fulfil the conditions above set forth, it is necessary that the product
should contain a notable proportion of dextrin, a carbo-hydrate which, as is well
known is absent in cane sugar. As the result of experiment I have found that
solid starch-sugars do not contain a sufficiency of dextrin and therefore I prefer to
liquid starch sugar of, say, 44 degrees Beaumè. It is advisable that the
proportion of dextrin in the finished syrup should be as nearly as practicable 20%
and in order to ensure the presence of this amount, it is necessary that the starch
sugar to be employed should be carefully selected by analysis.
use a
I find as the result of experiment that the best commercial starch sugar syrups
contain organic and inorganic impurities, of which gallisin may be quoted as
example of the former, which yield to treatment by animal charcoal and by acid.
Gallisin, as is well known, being converted by treatment with acid into fermentable
dextrose, I therefore proceed as follows:
I mix suitable proportions of liquid starch sugar syrup previously selected as
above described and good raw sugar such as Penang, Sorghum, maple, or other
suitable syrup.
I melt the mixture and add a sufficiency of water to enable it to filter easily
through charcoal. This filtration I repeat two or more times if necessary, until
examination shows that all the objectionable ingredients have been removed.
To the purified syrup thus obtained I add sufficient sulphuric acid to invert the
cane-sugar present, having found by experiment that cane sugar is hydrolised by
the sulphuric acid preferably to the latter acting on the starch-sugar syrup when both
are present together, and I add a small excess of acid so as to convert the gallisin
into dextrose as above set forth.
Having completed the inversion and purification as above described, I pro-
ceed to neutralize any excess of acid by the addition of carbonate of lime, or
other suitable alkaline carbonate. I find that for the purposes of my invention it
is preferable to employ "lump-carbonate of lime," more particularly that which is
known as the "gray" stone, or more dense variety.
Having removed the acidity in the manner above stated it is advantageons to
add a small quantity of finely powdered animal charcoal, to the syrup.

page_text: I then rouse the mixture and pass it through the char-cisterns in the usual
way.
The addition of the powdered animal charcoal as above indicated completes the
neutralization in a manner that can not be equalled by the use of carbonate of
lime alone, owing to the action of the free acid still left in the syrup upon the
carbonate contained in the animal charcoal.
The purification having been satisfactorily completed, I evaporate the product
in vacuo to the required consistency.
Dated this 17th day of September 1894.
ERNEST SALAMAN,
Pinners Hall, Great Winchester Street, E.C., Agent for Applicant.
Improvements in the Manufacture of Brewing Syrup.
LEOPOLD ISIDORE NEUMANN NORMAN of 3 East India Avenue in the City
of London Merchant 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 :-
This invention has for its object the manufacture of a brewing syrup which shall
combine the favourable features of an invert sugar with those of a sugar derived
from starch. Such syrup should contain but little if any cane sugar, or gallisin
(a nonfermentable material); should be as free as practicable from mineral matters;
the proportion of albumen and other organic impurities should be small; but it
should contain a sufficient proportion of dextrin.
By this invention the useful constituents of the two sugars above mentioned are
not only united in the product so as to be useful to the brewer, but during the
process of union the nonfermentable gallisin and other objectionable impurities
present are removed, and a brewing syrup is produced containing directly and
nondirectly fermentable carbo-hydrates (dextrin) the ratio of which can be
regulated at will.
As a result the brewer has to hand a syrup which permits his obtaining a full
tasting beer but at the same time one which will sufficiently attenuate.
In order to fulfil the conditions above set forth it is necessary as already stated
that the product should contain a notable proportion of dextrin a carbo-hydrate
which as is well known is absent in cane sugar. As the result of experiment I
have found that solid starch sugars do not contain a sufficiency of dextrin and
therefore I prefer to use a liquid starch sugar of, say 44 degrees Beaumè. Such
liquid sugars do however coutain notable quantities of the material known as
gallisin which I find it most desirable to remove.
It is advisable that the proportion of dextrin in the finished syrup of 44 degrees
Beaumè should be as nearly as practicable about 15% and in order to ensure the
presence of this amount, it is necessary that the starch sugar to be employed should
be carefully selected by analysis.
I find as the result of experiment that the best commercial starch sugar
syrups contain organic and inorganic impurities of which gallisin may be quoted as
an example of the former, which yield to treatment by animal charcoal and by
acid, gallisin as is well known, being converted by treatment with acid into
fermentable dextrose. Full information respecting the nature and properties of
the substance known as gallisin may be obtained from the researches of Schmitt &
Rosenhek, Berichte 17 p.p. 2456 to 2467. Also Schmitt & Cobenzl, Berichte 17
p.p. 1000 to 1015. Also Scheiber & Mittelmeier, Berichte 24 p.p. 301 to 305. 1
therefore proceed as follows:-
I mix suitable proportions of liquid starch sugar syrup previously selected as
°

page_text: above described and good raw sugar such as Penang or Sorghum, maple or other
suitable syrup containing crystallisable sugar. I find that the best syrup is
obtained by mixing two-thirds by weight of a suitable liquid starch sugar syrup,
and one-third by weight of a suitable syrup containing crystallisable sugar.
I melt the mixture and add a sufficiency of water to enable it to filter easily
through charcoal. This filtration I repeat two or more times if necessary, until
examination shows the maximum of practicable decoloration.
To the purified mixed syrup thus obtained I add sufficient sulphuric acid of the
usual strength to invert the cane sugar present and I add a small excess of acid
and invert slightly longer than usual so as to convert the gallisin into dextrose as
above set forth.
Having completed the inversion and purification as above described I proceed to
neutralize any excess of acid by the addition of carbonate of lime, or other suitable
alkaline carbonate. I find that for the purpose of my invention it is preferable to
employ "lump carbonate of lime" more particularly that which is known as the
"grey" stone or more dense variety.
66
Having removed the acidity in the manner above stated it is advantageous to
add a small quantity of finely powdered animal charcoal to the syrup.
I then rouse the mixture and pass it through the char cisterns in the usual
way.
The addition of the powdered animal charcoal as above indicated completes the
neutralisation in a manner that cannot be equalled by the use of carbonate of lime
alone owing to the action of the free acid still left in the syrup upon the carbonate
contained in the animal charcoal.
The purification having been satisfactorily completed I evaporate the product in
vacuo to the required consistency.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. As a new article of manufacture brewing syrup containing a large proportion
of dextrin approximately 15% together with a very much larger proportion of
directly fermentable carbo-hydrate and free or practically free from the non-
fermentable material known as gallisin.
2. The process of manufacturing brewing syrup containing a large proportion of
dextrin together with a very much larger proportion of directly fermentable carbo-
hydrate and free or practically free from gallisin, said process consisting in mixing
liquid starch sugar of suitable quality and in suitable proportion with good raw
cane sugar or other syrup containing crystallisable (cane) sugar in suitable
quantity; melting the mixture diluting with water and filtering through charcoal,
inverting the cane sugar by the addition of a suitable proportion of sulphuric acid
and simultaneously destroying the gallisin, neutralising by means of carbonate of
lime or the like, completing the neutralisation by the addition to the liquid of
powdered animal charcoal and subsequently filtering the product through char or
other suitable medium to make it ready for the market.
Dated this 22nd day of October 1894.
ERNEST SALAMAN,
Pinners Hall, Great Winchester Street, E.C., Agent for Applicant.