An Improvement in the Manufacture and Treatment of Malt Preparations.
Year: 1897

page_text: PROVISIONAL SPECIFICATION.
An Improvement in the Manufacture and Treatment of Malt
Preparations.
I, WILLIAM JAGO, of Godrevy House, Wilbury Avenue, Hove, in the County
of Sussex, Analytical Chemist, do hereby declare the nature of this invention
to be as follows:-
The products obtained from malt, by the well known process of infusion or
mashing, have important food value, being largely used in the manufacture of
bread and for other purposes. The infusion is used either in its dilute state or
after concentration in vacuo to the consistence of a syrup which is usually called
malt extract. The infusion in its dilute form shortly undergoes fermentation
of an objectionable character, and the extract owing to its clammy nature is
troublesome and inconvenient to handle. My invention relates to a treatment
of malt infusion and extract whereby I obtain it in the convenient form of a
dry meal or powder.
For this purpose I first mash malt in the ordinary and well known manner,
and mix the infusion either in its dilute condition or after more or less con-
centration with bran, germ, or other product of the milling of wheat or other
cereal, or with substances such as starch. I dry the mixture and grind it to meal
or fine powder which may be used in admixture with flour or meal for baking
purpose, or can be applied to any purpose for which malt extract is employed.
Dated this 22nd day of November 1897.
ABEL & IMRAY,
Agents for the Applicant.
COMPLETE SPECIFICATION.
An Improvement in the Manufacture and Treatment of Malt
Preparations.
I, WILLIAM JAGO, of Godrevy House, Wilbury Avenue, Hove, in the County
of Sussex, Analytical Chemist, 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 products obtained from malt, by the well known process of infusion or
mashing, have important food value, being largely used in the manufacture of
bread and for other purposes. The infusion is used either in its dilute state or
after concentration in vacuo to the consistence of a syrup which is usually called

page_text: malt extract. The infusion in its dilute form shortly undergoes fermentation
of an objectionable character, and the extract owing to its clammy nature is
troublesome and inconvenient to handle.
My invention relates to a treatment of malt infusion and extract whereby I
obtain it in the convenient form of a dry meal or powder.
For this purpose I first mash the malt in the ordinary and well known manner
with hot water, or it may be with water at lower temperatures or with cold water
thus obtaining an infusion of the malt. I mix this infusion, either in its dilute
condition or after more or less concentration which may be effected in a vacuum
pan with bran, germ, or other product of the milling of wheat or other cereal,
or with substances such as starch. I dry the mixture first concentrating if neces-
sary by evaporating off as much as practicable of the water. I prefer to use for
this purpose a steam jacketted vessel, which if desired may be fitted with vacuum
apparatus, so as to carry on the concentration in vacuo. After thus concentrat-
ing the mixture or direct, if sufficiently dry to start with, I prefer to complete
the drying by spreading the material on sheets of iron or other suitable substance,
and drying off in a hot-air chamber. If desired to preserve the diastase of the
malt, the temperature of concentration and drying should not rise above 160° F.,
but otherwise it may be permitted to rise considerably higher, the guiding point
in practice being its regulation so as not to impart any burnt or caramel flavour
to the product. I grind the dried mixture to meal or fine powder which may
be used in admixture with flour or meal for baking purpose or can be applied
to many if not all purposes for which malt extract is employed.
The various gelatinised forms of starch such as flaked rice or rizine, are
especially suited for admixture with the malt product as these mixtures readily
dissolve in warm water and form advantageous substitutes for the materials usually
employed by bakers.
The following is an example of such a malt preparation as above described,
but I do not bind myself to the actual ingredients or proportions. The malt
infusion is evaporated in the usual manner at as low a temperature as practicable
in a vacuum pan until the extract thus obtained contains about 25 per cent. of
water. To every pound of this malt extract, 4 pounds of powdered flaked rice is
added and rapidly mixed in, either by hand or some suitable kneading machine.
The mass is dried on sheets in a chamber at a temperature of 160° F. and reduced
to powder.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed, I declare that as parts of
the process above described have already been described in my previous Specifica-
tion No. 12567, of 1897 I would have understood I make no claim in respect of
such parts but what I claim is ;-
A malt preparation consisting of malt infusion or extract mixed with cereal
products or starch, dried and pulverised, substantially as described.
Dated this 30th day of July 1898
ABEL & IMRAY,
Agents for the Applicant.