Brewers, Distifters, a
Year: 1888

page_text: Brewers, Distifters, a
We, JAMES WILLIAM BAILEY of Hughenden Villa, Brisbane Street, Greenock, in
the County of Renfrew Manager of the Brewers Sugar Company Limited, and JOHN
ARTHUR ROBERT GREAVES of 12 Thobnall Road, Burton-on-Trent, in the County of
Stafford Manager of A. B. Walker & Sons Brewery, 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 invention has for its object the manufacture of a new and improved saccharum
for the use of brewers distillers and vinegar makers by the combination of a pure
invert or Laevo Saccharum prepared from cane sugar with a Saccharine prepared
from sago-flower and consisting of a large proportion of Maltose.
improved saccharum we will hereafter refer to as Laevo-Maltose.
This new or
The Laevo-Maltose is made from those materials which produce the soundest beers
and the special blend of such materials constituting the Laevo-Maltose produces ales
of remarkable fulness which nevertheless are free from undue sweetness; it leaves at
the same time a finished beer which brightens rapidly and is free from the tendency to
"kick up and fine only with difficulty which is so often the case with ordinary beers.
The maltose sugar is obtained in the following manner.
The Farina is boiled in a specially constructed closed convertor provided with
wooden rakes which are kept in motion during the whole process by means of suitable
machinery.
The pressure within the convertor is raised preferably by means of four gun metal
steam inlets fixed in the bottom of the convertor, each inlet being provided with a
large rose through which the steam passes, causing the steam to pass upwards through
the liquid in streams.

page_text: For the production of three tons of the Larvo Maltose we employ the following
substances in about the proportions stated: barrels of water are introduced into the
convertor together with G lbs. of the strongest Sulphuric Acid (Oil of Vitrol) and
then brought up to the boiling point by means of the steam inlets: 1 tons of hest
sago flour, which must be as free as possible from damaged grain, are introduced into
the convertor as quickly as possible. The sago flour being first mixed with 20 barrels
of water and the temperature of the mixture, prior to running into the convertor,
being about 90° to 120° Fahrenheit. The pressure is then raised to 15 lbs. and not
allowed to exceed 20 lbs., the rakes also being kept moving quickly until the whole of
the starch has disappeared. This is ascertained by withdrawing samples from time to
time and testing them for stireh with folino in the manner well known to Chemists
and others. In from 5 to 20 minutes after the starch has disappeared the pressure is
let off and the liquid discharged into cooling tanks and then pumped into neutralizing
vats and the acid is neutralized by means of whiting in the manner customary in
sugar conversion, about 14 lbs. of whiting being employed for every 1 lb. of acid
us in the first instance. The liquid is then allowed to settle and filtered through
filter bags and ran into an iron or wooden tank and allowed to cool to the temperature
of 150 Fahrenheit. 1 quarters of finely ground malt, specially prepared and con-
taining about double amount of diastase found in ordinary mnlt used, are then mixed
into the liquid and allowed to remain in contact therewith one hour or more, occa-
sionally rousing up the liquid in order that the malt may be brought into perfect
contact with the whole bulk. The liquid is now filtered through bags and run onto
charcoal in order to decotorise it in the customary manner. During the boiling with
acid in the convertor, under the conditions we have named, maltose is produced to the
extent of from 30 to 35 per cent. The after treatment with inalt of the neutralised
and cool liquid, converts a portion of the dextrine into maltose and thereby increases
the maltose from 30 to 35, to, from 10 to 45 per cent., whilst the dextrine per centage
is correspondingly decreased. The saccharine thus produced is then mixed with
1 tons of Laevo Saccharum prepared in the following manner; we take a suitable
cane sugar and roughly refine the same and then proceed to invert with sulphuric acid,
without pressure, for 1 to 2 hours. We raise the heat in the convertor sufficiently high
to convert the whole of the cane sugar into invert or Laevo saccharum. This
operation requires careful attention in order to prevent caramelization when raising
and maintaining the heat during the inversion process. Some raw sugars contain a
larger per centage of fruit sugar than others; the manufacturor must therefore
modify bis process according to the character of the sugar employed and must deter-
mine the pressure and time required for the inversion of any particular sugar. The
result is the production of a fully inverted Laevo-Saccharum, whilst saccharum as
usually prepared from raw sugar contains at least from 4 to 5 per cent. of uninverted
cane sugar which renders it less suitable for the production of the Lauvo-Maltose,
whilst it is free from those products of over inversion, commonly known as "inter
mediate or inert matters," which are so liable to be produ od if the boiling be pro-
longed. This sugar, after being neutralised with whiting in the ordinary manner, is
filtered, first through bags, and then through charcoal and it is then concentrated to the
desired degree.
Wo then mix the Laevo-Saccharum with the sago maltose in the proportion of
about 50 per cent. of each and keep them in the pan or heater for a sufficient length
of time to ensure their perfect blending, for which purpose the temperature is main-
fainod at or about 190° Fahrenheit. They are then well stirred and run out into moukis
and there allowed to solidify.
If these operations are properly conducted a very high class brewing sugar or
saccharum is obtained in a sufficiently hand form to be cut into piecos and put into bags,
a result which could not be obtained otherwise with the large proportion of lauvo
saccharum which is used. The hardness of the lauvo maltose is of great valuo to
brewers and others by reason of the saving in labor and cleanliness in using it, as
ordinary saccharum made from cane sugar is never sufficiently hard to be put into
bags but is supplied in.casks, pails or tubs.

page_text: Such Laevo-Maltose we find to be peculiarly suited for use in brewing and vinegar
making, being easily, though not too rapidly, fermentable and communicating to beer
stability and fulness unattainable by the use of any other sugar. The sugar may be
used in brewing as a substitute for malt in proportions up to 33 per cent., or, in the
case of vinegar making, in even larger proportions.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed we declare that what we
claim is :-
The production of a new mixture of sugar, termed Laovo-Maltoso, consisting of equal
proportions of pure Lacvo-Saccharum of special quality and maltose sugar prepared
substantially as before described.
Dated this 26th day of June 1888.
J. W. BAILEY.
J. A. R. GREAVES.
By Harris & Mills,
23, Southampton Buildings,
Agents.