Substances, and in Apparatus therefor.
Year: 1886

page_text: CHO
Substances, and in Apparatus therefor.
WAS
We JOSEPH FINKE, of 15, 16 Holzmarktgasse, Berlin, S.O, Miller, and REINHOLD
LESSHAFFT, of 28 Melchiorstrasse, Berlin, S.O, Factory Manager, do hereby declare
the nature of our invention for "IMPROVEMENTS IN THE PRODUCTION OF CAKES
OF BRAN AND SIMILAR SUBSTANCES AND IN APPARATUS THEREFOR
to be as
follows:-
"
This invention relates to the production of solid cakes of the husks of cereals
or of the rough-ground corn itself, but especially of bran; which cakes keep in
good condition and possess, at the same time, the advantage of being small in size
so that they occupy little space and permit of being conveniently stored and
transported.
Numerous attempts have heretofore been made to form bran into solid cakes by
pressure, but without attaining any practical results. As a rule the cakes fall to
pieces again upon the removal of the pressure, as bran does not readily unite.
In order to obtain a greater solidity of the cakes, by dissolving the glutenous
substances contained in the bran, it has furthermore been proposed to wet the
bran with water and then form the cakes by means of hot presses. In this
process, however, merely a solid crust is formed on the surface, so that, when the
crust is damaged, the cake falls completely to pieces. Moreover, in the interior
of these cakes so much water remains that they are very liable to rot.
According to the present process, all these defects are removed, as the glutenous
substances contained in the bran, especially the gluten, are dissolved only on the
surface of the several particles by means of steam, so that the parts of the bran
remain dry and stick firmly together, in the subsequent pressing, throughout the
entire mass, whereby a dry cake is produced.
Apparatus which may be advantageously employed for carrying the improved
process into practice consists of a round, flat receptacle which is provided with
a double bottom. The upper plate of the bottom is finely perforated and the side-
wall of the receptacle extends a suitable distance above the same.
The bran or other material to be treated is placed upon the perforated plate and
worked by a mechanical stirring device.

page_text: Into the space below the perforated plate steam is introduced through the
medium of a suitable tube, which steam passes through the perforations of the
perforated plate into the bran, which is continuously stirred so that every particle
of the same is acted upon by the steam.
For letting off any water of condensation, and for conveying away the
superfluous steam, a pipe attached to the bottom of the receptacle is employed.
The side-wall of the apparatus above the perforated plate is formed with an
opening and provided with a channel for discharging the material from the
receptacle, so that the latter, being gradually moved outward by the action of
the stirring device, can be supplied to the press in a hot state.
The steam sufficiently dissolves the glutenous substances on the surface of the
several particles, so that, in the pressing, a firm adhesion of all the parts is
obtained.
The quantity of steam admitted into the apparatus is determined according to
the kind and the quantity of the material to be operated upon.
As the bran enters the press in a heated condition, the heat of the bran causes
the cakes to leave the press absolutely dry, so that they do not decay even when
stored in places which are not quite dry.
It is quite impossible for the cakes to fall to pieces, as the mass firmly adheres
together. For this reason the knocking off and impairing of the corners and edges
has not the slightest disadvantageous influence on the solidity of the whole cake.
The essential requirement, however, for attaining this result is that the bran should
be pressed dry while hot to form cakes, and that the admission of steam should be
Bo regulated that no pulpy mass is produced. In the latter case the crust forming
on the surface of the cake would, in the pressing operation, prevent the cake being
perfectly dried, so that in the interior of the same moisture would remain which
would cause the decay of the cake.
Although the foregoing description relates principally to pressing bran into
solid cakes, it is evident that unsifted ground and rough-ground products can be
transformed into solid cakes by the same process.

page_text: Substances, and in Apparatus therefor.
We, J: FINKE, of 15, 16 Holzmarktgasse, Berlin, S.O. Miller, and REINHOLD
LESSHAFFT, of 28 Melchiorstrasse, Berlin, S.O. Factory Manager, do hereby
declare the nature of our invention and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement:
This invention relates to the production of solid cakes of the husks of cereals, or
of the rough-ground corn itself, but especially of bran; which cakes keep in good
condition and possess, at the same time, the advantage of being small in size so
that they occupy little space and permit of being conveniently stored and
transported.
Numerous attempts have heretofore been made to form bran into solid cakes by
pressure, but without attaining any practical results. As a rule the cake falls to
pieces again upon the removal of the pressure, as bran does not readily unite.
In order to obtain a greater solidity of the cake it has been proposed to wet the
bran with water for the purpose of dissolving the glutinous substances contained
in the bran and then form the cakes by means of hot presses. In this process,
however, merely a solid crust is formed on the surface, so that when the crust is
damaged, the cake falls completely to pieces. Moreover, in the interior of these
cakes so much water remains that they are very liable to rot.
According to the present process, all these defects are removed, as the glutinous
substances contained in the bran, especially the gluten, are dissolved only on the
surface of the several particles by means of steam, so that the parts of the bran
remain dry and stick firmly together, in the subsequent pressing, throughout the
entire mass, whereby a dry cake is produced.
Apparatus which may be advantageously employed for carrying the improved
process into practice is illustrated in the accompanying drawing in which :-
Figure 1 is a vertical section, and
Figure a plan.
The said apparatus consists of a round, flat receptacle which is provided with a
double bottom a, b. The upper plate b of the bottom is finely perforated, and the.
side wall c of the receptacle extends a suitable distance above the same.
The bran or other material to be treated is placed upon the perforated plate b
and worked by a mechanical stirring device f.
Into the space below the perforated plate steam is introduced through the
medium of a tube a which steam passes through the perforations of the perforated
plate b and into the bran which is continuously stirred, so that every particle of
the same is acted upon by the steam.
For letting off any water of condensation, and for conveying away the super-
flous steam a pipe e attached to the bottom of the receptacle is employed.
The side-wall c of the apparatus above the perforated plate 6 is formed with
an opening and provided with a channel t for discharging the material from the

page_text: •
receptacle, so that the latter being gradually moved outward by the action of the
stirring device f can be supplied to the press in a hot state.
The steam sufficiently dissolves the glutinous substances on the surface of the
several particles, so that in the pressing, a firm adhesion of all the parts is
obtained.
The quantity of steam admitted into the apparatus is determined according to
the kind and the quantity of the material to be operated upon.
As the bran enters the press in a heated condition, the heat of the bran causes
the cakes to leave the press absolutely dry, so that they do not decay even when
stored in places which are not quite dry.
It is quite impossible for the cakes to fall to pieces, as the mass firmly adheres
together. For this reason the knocking off and impairing of the corners and edges
has not the slightest disadvantageous influence on the solidity of the whole cake.
The essential requirement however for attaining this result, is, that the bran
should be pressed dry while hot, to form cakes, and that the admission of steam
should be so regulated that no pulpy mass is produced. In the latter case the
crust forming on the surface of the cake would, in the pressing operation, prevent
the cake being perfectly dried, so that in the interior of the same moisture would
cause the decay of the cake.
Although the foregoing description relates principally to pressing bran into
solid cakes, it is evident that unsifted ground and rough-ground products can be
transformed into solid cakes by the same process.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed we declare that what
we claim is:-
First. The method of producing solid dry cakes from the shells or husks of
cereals or from rough-ground, broken or bruised grain, which method consists in
subjecting the material to be treated to the action of steam, in order to dissolve
the glutinous matter on the surface of each particle without wetting the interior
thereof, and then subjecting the mass to pressure preferably while in a heated
condition.
Second. The method of producing solid dry cake from the shells or husks of
cereals, or from rough-ground broken or bruised grain, which method consists in
dissolving the glutinous matter on the exterior of each particle of the material
under treatment, as set forth, by the introduction of hot steam while the material
is subjected to a stirring operation, and then immediately passing the mass to a
press, and subjecting it to pressure while in a heated condition, whereby a firm
dry cake is formed substantially as described...
Third. The improved apparatus for ensuring the uniform action of the steam
upon the bran or other material, the said apparatus comprising a receptacle
provided with a double bottom, the upper side of which is perforated, in combina-
tion with the steam admission pipe, and the stirring device, substantially as
described.