AN IMPROVED PROCESS FOR OBTAINING STARCHY AND GLUTINOUS MATTERS FROM INDIAN CORN OR MAIZE
Year: 1880

page_text: LETTERS PATENT to William Robert Lake, of the Firm of Haseltine, Lake,
& Co., Patent Agents, Southampton Buildings, London, for an Invention of
"AN IMPROVED PROCESS FOR OBTAINING STARCHY AND GLUTINOUS MATTERS
FROM INDIAN CORN OR MAIZE." A communication from abroad by Thomas
Arnold Jebb and Lewis Jackson Bennett, both of Buffalo, New York,
United States of America.
PROVISIONAL SPECIFICATION left by the said William Robert Lake at the
Office of the Commissioners of Patents on the 19th August 1880.
<<
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent Agents,
Southampton Buildings, London. AN IMPROVED PROCESS FOR OBTAINING
STARCHY AND GLUTINOUS MATTERS FROM INDIAN CORN OR MAIZE." [A com-
munication from abroad by Thomas Arnold Jebb and Lewis Jackson Bennett,
both of Buffalo, New York, United States of America.]
This Invention relates to a method or process of treating Indian corn or maize,
whereby the glutinous matter contained in the corn is separated from the starchy
matter in a dry state, thereby permitting each to be treated separately and
advantageously with reference to the ultimate product which is desired to be
manufactured.
Heretofore corn has been reduced for the purpose of obtaining the glutinous and
starchy matter contained in the same by grinding it between suitable stones, either
in a wet or dry state. By grinding the corn in a wet state a large quantity of wet
offal is produced, which is of small commercial value, as it cannot be kept for any
considerable length of time, and cannot be profitably shipped to any considerable
distance by reason of the large quantity of moisture which it contains.
By grinding the corn in a dry state, a considerable portion of the glutinous
matter contained in the kernels of the corn is reduced to flour, and mixed with the
starch flour, and the latter is smeared over the fragments of glutinous matter,

page_text: thereby rendering it impossible to effect a complete separation of the glutinous
from the starchy matter in a dry state.
The object of the present Invention is to treat the corn in such a manner that a
complete separation of the two substances can be effected in a dry state; and
The said Invention consists essentially in subjecting the corn to whipping or
beating, whereby the outer glutinous portion of the kernel and the hull are broken
into coarse pieces, and the inner starchy portion of the kernels is reduced to flour,
and then separating the fragments of glutinous matter and the bran from the
starch-flour by suitable sieves or bolts.
In carrying the said Invention into practice, the corn is subjected to whipping
or beating in a suitable disintegrating machine, provided with several sets of
beaters revolving rapidly in opposite directions. A machine of this class, which. is
very well adapted to this purpose is shewn and described in the Specification of
Letters Patent dated December 16th, A.D. 1878, No. 5155, to which reference
is here made for a full description of the same.
The kernels of corn are violently and repeatedly beaten in their passage through
the machine, whereby the outer hard glutinous portion of each kernel is broken
into coarse fragments, while the inner starchy portion of each kernel, which is
much softer than the outer glutinous portion, is reduced to flour. The repeated
violent beating to which the material is subjected in its passage through the
machine completely detaches and removes the starchy matter from the particles of
glutinous matter and the bran, and causes the material to be discharged from the
machine, in a condition in which the starch-flour can be readily and completely
separated from the fragments of glutinous matter and the bran.
The disintegrated material discharged from the machine is then separated by one
or more suitable sieves or bolts into three products, starch-flour, fragments of the
glutinous part of the kernel, and bran; or, if desired, the fragments of glutinous
matter and the bran after being separated from the starch-flour by bolting may be
subjected to the action of an air-current, whereby the light particles of bran are
carried off, leaving the heavy fragments of glutinous matter behind.
The starch-flour which is in this manner freed from the gluten and bran may
now be worked up for starch glucose, grape sugar, whiskey, spirits, beer, or any
other desired product, while the glutinous matter which is entirely freed from
starch may be used as an article of food, or for feed, either ground or unground, as
may be preferred.
When it is desired to ship the products of the separation to distant points, or
when the same are required to be stored for a considerable length of time before
working them up, they may be subjected to a suitable drying process to expel the
moisture originally contained in the grain.
By separating the glutinous matter from the starchy matter before steeping the
latter, the gluten is prevented from becoming mixed with the starch, as is the case
in the ordinary process now in use, and the grape sugar, glucose, syrup, beer,
whiskey, high wines, pure spirits, or other product manufactured from the starch
is produced free from the vegetable oil contained in the gluten, which imparts the
bitter after taste to the grape-sugar, glucose, or syrup, and which produces the
fusel oil in the whiskey or spirits manufactured in the ordinary manner.
By simply increasing or reducing the speed of the disintegrating machine, the
degree of fineness to which the corn is reduced is increased or lessened, thereby
enabling the operator to so adjust the operation of the machine that a perfect
separation of the glutinous from the starchy matter can be accomplished.
In treating the corn in a disintegrating machine of the construction described in
the said former Specification, the large volume of air passing through the machine
by reason of the centrifugal force of the rotating beaters keeps the material
perfectly cool, and prevents the heating and sweating which occur when grinding
the corn between stones.

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 18th
February 1881.
A com-
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent Agents,
Southampton Buildings, London. "AN IMPROVED PROCESS FOR OBTAINING
STARCHY AND GLUTINOUS MATTERS FROM INDIAN CORN OR MAIZE."
munication from abroad by Thomas Arnold Jebb and Lewis Jackson Bennett,
both of Buffalo, New York, United States of America.
This Invention relates to a method or process of treating Indian corn or maize,
whereby the glutinous matter contained in the corn is separated from the starchy
matter in a dry state, thereby permitting each to be treated separately and
advantageously with reference to the ultimate product which is desired to be
manufactured.
Heretofore corn has been reduced for the purpose of obtaining the glutinous and
starchy matter contained in the same by grinding it between suitable stones, and
either in a wet or dry state. By grinding the corn in a wet state a large quantity
of wet offal is produced, which is of small commercial value, as it cannot be kept
for any considerable length of time, and cannot be profitably shipped to any
considerable distance by reason of the large quantity of moisture which it
contains.
By grinding the corn in a dry state, a considerable portion of the glutinous
matter contained in the kernels of corn is reduced to flour, and mixed with the
starch-flour, and the latter is smeared over the fragments of glutinous matter,
thereby rendering it impossible to effect a complete separation of the glutinous
from the starchy matter in a dry state.
The object of the present Invention is to treat the corn in such a manner that
a complete separation of the two substances can be effected in a dry state; and
the said Invention consists essentially in subjecting the corn to whipping or
beating, whereby the outer glutinous portion of the kernel and the hull are broken
into coarse pieces, and the inner starchy portion of the kernels is reduced to flour,
and then separating the fragments of glutinous matter and the bran from the starch
flour by suitable sieves or bolters.
In carrying the said Invention into practice the corn is subjected to whipping or
beating in a suitable disintegrating machine, provided with several sets of beaters
revolving rapidly in opposite directions. A machine of this class, which is very
well adapted to this purpose, is shewn and described in the Specification of former
Letters Patent dated December 16th, A.D. 1878, No. 5155, to which reference is
here made for a full description of the same.
The kernels of corn are violently and repeatedly beaten in their passage
through the machine, whereby the outer hard glutinous portion of each kernel is
broken into coarse fragments, while the inner starchy portion of each kernel, which
is much softer than the outer glutinous portion, is reduced to flour. The repeated
violent beating to which the material is subjected in its passage through the
machine, completely detaches and removes the starchy matter from the particles of
glutinous matter and the bran, and causes the material to be discharged from the
machine in a condition in which the starch-flour can be readily and completely
separated from the fragments of the glutinous matter and the bran.
The disintegrated material discharged from the machine is then separated by one
or more suitable sieves or bolters into three products, starch-flour, fragments of the
glutinous part of the kernel, and bran; or, if desired, the fragments of glutinous
matter and the bran after being separated from the starch-flour by bolting may be
subjected to the action of an air-current, whereby the light particles of bran are
carried off, leaving the heavy fragments of glutinous matter behind.

page_text: .
The starch-flour which is in this manner freed from the gluten or glutinous
matter and bran may now be worked up for starch glucose or grape-sugar,
whiskey, spirits, beer, or any other desired product, while the glutinous matter
which is entirely.freed from starch may be used as an article of food, or for feed,
either ground or unground, as may be preferred.
When it is desired to ship the products of the separation to distant points, or
when the same are required to be stored for a considerable length of time before
working them up, they may be subjected to a suitable drying process to expel the
moisture originally contained in the grain.
By separating the glutinous matter from the starchy matter before steeping the
latter, the gluten is prevented from becoming mixed with the starch, as is the caso
in the ordinary process now in use, and the grape-sugar or glucose, syrup, beer,
whiskey, wine, pure spirit, or other product manufactured from the starch is
produced free from the vegetable oil contained in the gluten, which imparts the
bitter after taste to the grape sugar, glucose, or syrup, and which produces the fusel
oil in the whiskey or spirits manufactured in the ordinary manner.
By simply increasing or reducing the speed of the disintegrating machine, the
degree of fineness to which the corn is reduced is increased or lessened, thereby
enabling the operator to so adjust the operation of the machine that a perfect
separation of the glutinous from the starchy matter can be accomplished.
In treating the corn in a disintegrating machine of the construction described in
the said former Specification, the large volume of air passing through the machine
by reason of the centrifugal force of the rotating beaters keeps the material
perfectly cool, and prevents the heating and sweating which occur when grinding
the corn between stones.
Having thus fully described the said Invention, as communicated to me by my
foreign correspondents, and the manner of performing the same, I wish it under-
stood that I claim,-
The process of obtaining the glutinous and starchy substances from Indian corn
or maize, which process consists in whipping or beating the corn to break the
glutinous portions of the kernels into coarse fragments, and reduce the starchy
portions to flour, and then separating the fragments of glutinous matter from the
starch-flour by suitable sieves or bolters, substantially as set forth.
In witness whereof, I, the said William Robert Lake, have hereunto set my
hand and seal, this Eighteenth day of February, in the year of our
Lord One thousand eight hundred and eighty one.