IMPROVEMENTS IN THE MANUFACTURE OF MALT SYRUP OR EXTRACT
Year: 1876

page_text: LETTERS PATENT to William Robert Lake, of the Firm of Haseltine, Lake, &
Co., Patent Agents, Southampton Buildings, London, for the Invention of
"IMPROVEMENTS IN THE MANUFACTURE OF MALT SYRUP OR EXTRACT." A
communication from abroad by Oscar Finn Boomer, Mechanical Engineer,
and Henry Rice Randall, Chemist, both of Brooklyn, New York, United States
of America.
COMPLETE SPECIFICATION filed by the said William Robert Lake at the
Office of the Commissioners of Patents on the 26th December 1870.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent Agents,
Southampton Buildings, London. "IMPROVEMENTS IN THE MANUFACTURE OF MALT
SYRUP OR EXTRACT." A communication from abroad by Oscar Finn Boomer,
Mechanical Engineer, and Henry Rico Randall, Chemist, both of Brooklyn, New
York, United States of America.
This Invention relates to the manufacture of the solution of glucose, dextrine,
and the like, used in brewing and distilling, and commonly known as malt syrup
and malt extract.
The object of the said Invention is to secure a much larger yield or product of
such syrup or extract from a given quantity of grain or other starch bearing sub-
stance than has been possible by the methods hitherto most approved.
In order to fully comprehend the nature of the said Invention, it is necessary to
bear in mind that in all grain, and most other starch bearing substances, the starch
globules are covered or encysted by a peculiar fatty acid, which in the ordinary
mashing process prevents the full action of the diastase upon the starch, and in the
same ratio that this full action is prevented diminishes the yield or product of syrup
or extract.
The said Invention comprises in the manufacture of malt syrup or extract the
treatment of the grain or other starch-bearing substance, ground or reduced to a
suitable degree of fineness in an alkaline solution, which by neutralizing the afore-
said fatty acid, liberates the starch, and exposes the same to the full and complete
action of the diastase in the subsequent malting or mashing process.
The said Invention also comprises in the obtaining of the syrup or extract from

page_text: the grain or starch bearing substance after the same has undergone the mashing
process, subjecting the mass to pressure in bags, cloths, or any suitable fabric,
whereby the syrup or extract is obtained clear and free from extraneous mattor,
and whereby the entire quantity produced from the grain or other starch bearing
material is eliminated from the refuse, and collected either for use in its diluted
condition or for concentration by evaporation for shipment or other purposes.
In carrying this Invention into practise the grain or other starch bearing
substance is reduced by grinding or other appropriate means to a fineness or degree
of comminution equal, say, to the ordinary fineness of Indian meal; although this
process within certain limits may be varied. I provide in a suitable receptacle,
for example, an ordinary mash tub, a solution of alkali in water, preferably
carbonate of potash, in the proportion of one ounce of the carbonate of potash in
forty-five gallons of water. It is to be understood, however, that any alkali or
alkaline material that will neutralize, dissolve, or destroy the fatty acid, enclosing
the starch globules, as herein-before specified, will answer the purpose, and that
the strength of the solution may be varied within wide limits without effecting
the principle of this Invention; the quantity of alkaline material to a given
quantity of water depends somewhat upon the character of the starch bearing
material, but more upon the character of the alkali employed. This alkaline
solution must be heated to a temperature of, say, one hundred and eighty degrees;
but this temperature may also be varied, that is to say, may be made greater or
less, as preferred, the rapidity with which this process is carried into effect being
greater as the heat increases and slower as the heat is diminished.
The above-described ground, or comminuted grain, or other starch bearing sub-
stance, is placed in this heated alkaline solution in the proportion of about one
bushel of the ground grain, or an equivalent quantity of other starchy material, to
forty-five gallons of the heated alkaline liquid. The liquid or semi-liquid mass is
then kept agitated, for example, by the ordinary agitating mechanism during a
space of one hour, more or less; in other words for a length of time sufficient for
the alkali in the liquid to act upon, neutralize, and remove the fatty acid, enclosing
or encysting the starch globules of the grain or other starch bearing substancos;
this done, the starch is wholly exposed to the action of the diastase of the malt
subsequently added, and this malt may be added to the mass, herein just described,
in any desired proportion, according to the degree of the malt flavour which it is
desired to give to the malt syrup or extract; for ordinary purposes the quantity
of malt may be about fifteen per cent. by weight of the grain or other starch bearing
substance employed. Previous, however, to the addition of the malt the temper-
ature of the mass should be reduced to any point between one hundred and
sixty-five and one hundred and forty degrees, these limits being those dictated by
experience as the best, although they may be exceeded either above or below the
points indicated without changing the principle of this Invention.
The malt having been added, as herein-before explained, the agitation of the
mass is continued until the malt is thoroughly commingled with the ground grain
or other starch bearing product, thereby bringing as nearly as is possible tho
particles of the malt into immediate or mechanical contact with the particles of the
starch. This done, the mash tub or receptacle containing the mass is closed over
to retain the heat therein; the agitation being discontinued the same is then
allowed to remain until the diastase has acted upon the starch to complete the
transformation of the latter into dextrine and gluose, in other words, into a malt
syrup or extract so termed. When this transformation is completo the malt syrup
or extract exists mingled with the refuse of the grain or other starch bearing sub-
stance employed.
In order to effect the separation of the malt syrup or extract from this refuse I
place the same in bags, cloths, fabric, or material of any suitable kind; and these
enclosing the malt syrup or extract are placed in a press of any suitable con-
struction, for example, a press operating on the principle of a cider press and subject
the whole to pressure continued to such an extent as to express the liquid solution

page_text: from the mass, leaving the refuse in the said bags, cloths, or other fabric or
material. This pressing serves a double purpose; it enables the liquid to be
obtained free from impurities and also allows the entire quantity produced to bo
eliminated from the refuse in form capable of use.
In some cases, as for instance, where the malt syrup or extract is to be used in
the immediate neighborhood whero_manufactured, it may be used in the condition
in which it comes from the press. In others, where said syrup or extract is to be
transported to any distance, it may be concentrated by evaporation in vacuo or
otherwise to any requisite degree, preferably to about forty degrees Baumé.
By the means herein-before described I increase the yield of malt syrup or
extract, capable of utilization from a given quantity of grain or other starch bearing
substance to nearly one hundred per cent. over and above the yield bitherto
obtainable by any method of treating grain or starchy substance for use in brewing
or distilling.
Having thus fully described the said Invention, as communicated to me by my
foreign correspondents, and the inanner of performing the same, I wish it understood
that I claim,
First. In the manufacture of malt syrup or extract the treatment of the grain
or other starch bearing substance reduced to a suitable degree of fineness with an
alkaline solution, as above described and for the purpose set forth.
Second. In the production of malt syrup or extract from the grain or starch
bearing substance after the same has been subjected to a masbing process, subjecting
the mass to pressure in bags, cloths, or any suitable fabric or material, as above
described and for the purpose set forth.
In witness whereof, I, the said William Robert Lake, have hereunto set my
hand and seal, this Twenty-sixth day of December, in the year of our Lord
One thousand eight hundred and seventy-six.