A NEW ARTICLE OF DIET AND PROCESS OF TREATING THE HULLS AND GERMS OF MAIZE FOR THE MANUFACTURE OF THE SAME
Year: 1882

page_text: LETTERS PATENT to William Robert Lake, of the Firm of Haseltine, Lake,
& Co., Patent Agents, Southampton Buildings, London, for an Invention of
"A NEW ARTICLE OF DIET AND PROCESS OF TREATING THE HULLS AND
GERMS OF MAIZE FOR THE MANUFACTURE OF THE SAME." A communication
from abroad by Luigi Chiozza, of Cervignano, Austria.
PROVISIONAL SPECIFICATION left by the said William Robert Lake at
the Office of the Commissioners of Patents on the 17th January 1882.
WILLIAM ROBERT LAKE of the Firm of Haseltine, Lake, & Co Patent Agents,
Southampton Buildings, London. “A NEW ARTICLE OF DIET AND PROCESS OF
TREATING THE HULLS AND GERMS OF MAIZE FOR THE MANUFACTURE OF THE
SAME." [A communication from abroad by Luigi Chiozza of Cervignano,
Austria.]
This Invention is based upon the discovery that, by a process hereinafter
described, of isolating and roasting either the germs or the hulls of maize, they are
made to develope an agreeable aroma and taste, which render an infusion or
decoction of them, when so prepared, suitable for use as an article of diet.
For use in an infusion, or decoction the roasted germs and hulls may be mixed in
any desired proportions, or the roasted germs alone may be used, in which latter
case some portion of the fat may, if preferred, be previously extracted from them
either before or after they are roasted.
In carrying this process into practice, the first step is to separate the germs and
hulls, which is effected by soaking the maize in hot water, or in a weak solution of
sulphurous acid, until the grain is properly softened and the germs are rendered
tough and elastic, so that when the maize is crushed between rollers the mealy
portion is separated from the hulls and the germs come out whole, or in com-
paratively large pieces.
The crushed maize is run over a riddle or sieve and washed with water, the
mealy portions being washed through the sieve, and collected in a tank for use in

page_text: the manufacture of starch and other products. The germs and hulls are collected
from the surface of the sieve, and are either dried and separated from each other in
a winnowing machine, or they may be immediately separated by immersing them
in a menstruum composed of, for example, sugar and water, of a density of from
10° to 12° Baumé in which the hulls will sink, but from which the germs, which
float upon the surface, may be readily removed by skimming or otherwise.
Having isolated the germs they are next dried and then ground and screened,
in order to separately collect particles of uniform size preparatory to roasting.
The next step is to roast the ground germs, the coarser grains being roasted by
themselves, and the finer grains by themselves, for the purpose of securing uniformity
in the result.
The roasting process is conducted by any of the usual methods of roasting, as
for example in a heated rotating cylinder and is continued until the grains acquire
a full brown color.
The grinding operation may be facilitated by partially roasting the germs
before grinding them, and completing the roasting operation after they are
ground.
Substantially the same process is pursued with the hulls, that is to say, they
are dried, partially roasted, ground and then completely roasted with the same
precautions.
The germs contain a comparatively large per centage of fat, and if the roasting
germs alone, are to be used, it may be preferred to extract a portion of their fat
which can be done, either before or after roasting, by pressing them, or by any of
the usual methods, or a similar effect may be attained by mixing with the roasted
germs, any desired proportion of the roasted hulls which differ from the germs
in containing very little fat.
The roasted germs and roasted hulls are now ready for the market, and are in
condition to form the base of a palatable infusion or decoction suitable for use as
an article of diet.
The aroma and taste of the product can be pleasantly modified, and to some
extent intensified, by moistening the germs before roasting, with a small quantity
of methylic alcohol containing tannin in solution and adding sugar, or glucose, or
caramel.
The methylic alcohol may be used in the proportion of from five to fifteen per
cent by weight of the germs and the amount of tannin in the solution may be
from one half to five per cent by weight of the germs.
The quantity of sugar, glucose, or caramel may also be varied according to the
taste of the compounder.
The said roasted germs, however, are in all cases the principal source of the
agreeable flavor and to their presence is chiefly due the usefulness of the product as
an article of diet.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said William Robert Lake in the Great Seal Patent Office on the
17th July 1882.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co. Patent Agents,
Southampton Buildings, London. "A NEW ARTICLE OF DIET, AND PROCESS OF
TREATING THE HULLS AND GERMS OF MAIZE FOR THE MANUFACTURE OF THE
SAME. A communication from abroad by Luigi Chiozza, of Cervignano,
Austria.
"
This Invention is based upon the discovery that by a process hereinafter
described of isolating and roasting either the germs or the hulls of maize they are
made to develop an agreeable aroma and taste, which render an infusion or
decoction of them, when so prepared, suitable for use as an article of diet.
For use in an infusion or decoction the said roasted germs and hulls may be
mixed in any desired proportions, or the roasted germs alone may be used, in which
latter case, some portion of the fat they contain may, if desired, be extracted from
them either before or after they are roasted.
In carrying this process into practice the first step is to separate the germs and
hulls, which is effected by soaking the maize in hot water, or in a weak solution of
sulphurous acid, until the grain is thereby properly softened, and the germs are
rendered tough and elastic, so that when the grain is crushed between rollers the
mealy portion is separated from the hulls, and the germs come out either whole or
in comparatively large pieces.
The maize when crushed is placed on a riddle or sieve, and washed with water,
the mealy portions being washed through the sieve and collected in a tank or other
suitable vessel for use in the manufacture of starch and other products. The germs
and hulls are collected from the surface of the sieve, and are either dried and
separated from each other in a winnowing machine, or they may be immediately
separated by immersing them in a menstruum composed, for example, of sugar and
water of a density of from 10° to 12° Baumé, in which menstruum the hulls will
sink, and the germs will float upon the surface and may be readily removed by
skimming or otherwise. Having isolated the germs, they are next dried, and
then ground and screened, in order to separately collect particles of uniform size
preparatory to roasting. The next step is to roast the ground germs, the coarser
grains being roasted by themselves, and the finer grains by themselves for the
purpose of securing uniformity in the result.
The roasting process is conducted by any of the usual methods of roasting, as
for example, in a heated rotating cylinder, and is continued until the grains acquire
a full brown colour.
The grinding operation may be facilitated by partially roasting the germs before
grinding them and completing the roasting operation after they are ground.
Substantially the same process is pursued with the hulls, that is to say, they are
dried, partially roasted, ground, and then completely roasted with the same
precautions.
The germs contain a comparatively large percentage of fat, and, if the roasted
germs alone are to be used, it may be preferred to extract a portion of their
fat, which can be done either before or after roasting, by pressing them or by any
of the usual methods; or a similar result may be obtained by, mixing with the
roasted germs any desired proportion of the roasted hulls, which differ from the
germs in containing very little fat.
The roasted germs and roasted hulls are now ready for the market, and are in

page_text: condition to form the base or principal base of a palatable infusion or decoction,
suitable for use as an article of diet.
The aroma and taste of the product can be pleasantly modified, and to some
extent intensified, by moistening the germs, before roasting, with a small quantity
of methylic alcohol containing tannin in solution, and adding sugar, glucose, or
caramel. The methylic alcohol may be used in the proportion of from five to
fifteen per cent, by weight of the germs and the amount of tannin in the solution
may be from one-half to five per cent, by weight, of the germs. The quantity
of sugar, glucose, or caramel may also be varied according to the taste of the
compounder.
The roasted germs, however, are in all cases the principal source of the agreeable
flavour and aroma, and to their presence is chiefly due the usefulness of the product
as an article of diet.
Having thus fully described the said Invention as communicated to me by my
foreign correspondent and the manner of performing the same I wish it understood
that I claim,
:'
First. The new article of diet herein described, composed in whole or in part of
the germs of maize prepared by the process herein set forth to serve as the base or
principal base of a decoction or infusion.
Second. The herein described process of treating maize for preparing the germs
and hulls to serve, either separately or together, as the base of a decoction or
infusion suitable for use as an article of diet.
'
In witness whereof I the said William Robert Lake have hereunto set my
hand and seal this Fifteenth day of July in the year of our Lord One
thousand eight hundred and eighty two.
'