Improved Manufacture or Production of Extracts from Malted Grain.
Year: 1893

page_text: Date of Application, 11th Dec., 1893
Complete Specification Left, 11th Sept., 1894-Accepted, 13th Oct., 1894
1.
PROVISIONAL SPECIFICATION.
Improved Manufacture or Production of Extracts from Malted
Grain.
We, FRANK FAULKNER, of The Laboratory, Bath Row, Birmingham, in the
County of Warwick, Consulting Brewer and Chemist, and JAMES EDWARD
JOHNSON, JOHNSON, F.I.C., F.C.S., of Crown Wharf, Dace Road, Old Ford, in
the County of Middlesex, do hereby declare the nature of this invention to be as
follows:-
This invention has reference to the manufacture or production of certain distinct
fluid extracts from malted grain.
According thereto malt of good quality is crushed and infused in water suitably
heated so that the mixture attains a temperature of about 98° F. By this means
the soluble forms of albumenous matter, including the active ferments, diastase and
'peptase, present in the malt, are speedily dissolved whilst the corresponding starch
constituent, remains undissolved. The peptonized fluid extract thus obtained is
separated as for example by filtration, from the draff or grains, and concentrated, in
vacuo preferably to the density of a 14 lb. syrup, so as to impart to it stability or
'keeping quality. This fluid extract, which we call "peptonized, yeast nutriment,"
has valuable digestive properties and is therefore suitable for medicinal purposes,
for assisting digestion, and also for use in breweries and distilleries, as a food
or nutriment for yeast.
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The primary draff or partially exhausted malt freed from soluble albumenous
matter in the manner above described, is then blended with about 20% of fresh
crushed inalt, the mixture being immediately added to water that is suitably heated
so as to raise the temperature of the whole to the saccharification heat of
about 150° F. whereby speedy transformation and solution of the starch takes place.
"The resulting liquor or sweet wort is then filtered from, the draff, and by this means
we obtain a saccharine fluid practically equivalent to entire, malt extract as existing
in a brewery wort, but short of the peptonized forms of material previously
separated from the first portion of malted grain dealt with..
The draff obtained from the second process freed from almost all soluble matter
during the two preliminary steps is then mixed with water in excess, the mixture
being subjected for a suitable time to a pressure heat of say about 250° F. The
resulting liquor is then filtered as before from the draff a third fluid extract being
obtained which causes further soluble forms of albumenous matter, which may be
classified as amides brought into existence by pressure heat, this extract being
specially suitable for use in brewery operations.
Dated this 11th day of December 1893.

page_text: COMPLETE SPECIFICATION.
Improved Manufacture or Production of Extracts from Malted
Grain.
We, FRANK FAULKNER, of The Laboratory, Bath Row, Birmingham, in the
County of Warwick, Consulting Brewer and Chemist, and JAMES EDWARD
JOHNSON JOHNSON, F.I.C., F.C.S., of Crown Wharf, Dace Road, Old Ford, in
the County of Middlesex, 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 :-
This invention has reference to the manufacture or production of certain fluid
extracts which we term respectively digestive malt extract; saccharine malt
extract; and amide yeast food, from malted grain.
For the manufacture or production of the digestive malt extract, malt of good
quality is crushed and infused in a suitable quantity of water heated to a
temperature such that the soluble forms of albumenous matter, including the active
ferments, diastase and peptase present in the malt, will be speedily dissolved,
whilst the corresponding starch constituent will remain undissolved, except perhaps
to a very small extent. We have obtained satisfactory results when using about
one quarter of malt to one hundred and eight gallons of water and heating the
mixture for about fifty minutes at a temperature of about 110° F. The peptonised
fluid extract thus obtained is separated, as for example by pressure filtration, from
the draff or grain, and concentrated in vacuo at a temperature of about but not
exceeding 118° F. to a density preferably of about that of a 14 lb. syrup, so as to
leave both soluble ferments active and thus impart to the extract, biological
stability or keeping quality. The fluid extract thus obtained, which may be called
peptonized yeast nutriment but which we prefer to call "digestive malt extract,"
has valuable digestive properties and is therefore suitable for medicinal purposes,
for assisting digestion, and also for use in breweries and distilleries as a food
or nutriment for yeast.
To produce saccharine malt extract, the primary draff or partially exhausted
malt, freed from soluble albumenous matter and active ferments in the manner
above described, is mixed with about 15% to 20% of fresh crushed malt, and the
mixture immediately added to water in the proportion of about one quarter of
mixed draff and fresh malt to about seventy-two gallons of water, the water being
previously heated to a temperature of about 110° F. at which temperature it is
preferably maintained for about fifty minutes after which the temperature of the
whole is raised to a saccharification heat of from about 150° F. to 160° F. for about
ten to fifteen minutes longer whereby speedy transformation and solution of the
starch takes place. The resulting dilute liquor or sweet wort is then filtered by
pressure filtration from the draff. By this means we obtain a saccharine fluid
practically equivalent to entire malt extract as existing in a brewery wort, but
short of the peptonized forms of material previously separated from the first
portion of malted grain dealt with.
We have found by experience that in order to render the Huid extract thus
obtained, stable, it should be decocted under a pressure of say 80 lbs. to the
square inch for about fifteen to twenty minutes and eventually concentrated in
vacuo to the condition preferably of a 14 lb. syrup, constituting what we term
"saccharine malt extract.'
To produce "amide yeast food," the draff or residue of malt obtained from the
second process, freed from almost all soluble matter during the two preceding steps,
is mixed with water in excess, say in the proportion of one quarter of draff to ninety
gallons of water, and the mixture subjected for a suitable time say for about two
or three hours to a pressure heat of say about 250° F. in a suitable apparatus such

page_text: for example as that known as a pressure converter. The resulting liquor is then
filtered by pressure filtration as before from the draff, whereby a third fluid extract
is obtained which carries further soluble forms of albumenous or nitrogenous matter
brought into existence by pressure heat, and which is concentrated in vacuo, as
before, to a syrup constituting the extract which we term "amide yeast food."
This extract is specially suitable for use in brewery operations.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed we declare that what we
claim is :-
1. The manufacture or production of a malt extract by infusing malt in water at
a temperature such that the soluble forms of albumenous matter and the active
ferments, diastase and peptase therein, are dissolved, whilst the corresponding
starch constituent remains undissolved, or practically so, and separating the fluid
extract thus obtained from the draff or grains, and concentrating it in vacuo
so as to leave both of the soluble ferments active, substantially as described.
2. The manufacture or production of saccharine malt extract by mixing draff or
partially exhausted malt from which soluble albumenous matter and the active
feriments, diastase and peptase, have been removed, with fresh crushed malt,
heating the mixture with water at a temperature so as to effect transformation and
solution of the starch present in the mixture, and separating the liquor or sweet
wort from the draff or grain substantially as herein described.
3. The manufacture or production of the malt extracts herein respectively called
digestive malt extract, saccharine malt extract, and amide yeast food by subjecting
malt and the draff or grains therefrom to the successive processes hereinbefore set
forth, fresh crushed malt being added to the draff or grain resulting from the first
operation, and the several fluid extracts being separated from the draff or grains
resulting from each process and concentrated, as set forth.
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