Improvements in the Manufacture of Colour Malt.
Year: 1892

page_text: Date of Application, 1st June, 1892-Accepted, 2nd July, 1892
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Colour Malt.
A communication by LEOPOLD SCHMIED, of Zizkow, near Prague, Bohemia, in
the Empire of Austria, Maltster.
I, WILLIAM PHILLIPS THOMPSON, F.C.S., M.I.M.E., of the Agency for
Foreign Patent Solicitors, 6, Lord Street, Liverpool and 6, Bank Street,
Manchester, both in the County of Lancaster & 323 High Holborn in the
County of Middlesex, Civil Engineer, 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 :-
In severe weather, it may often be noticed that the malt lying on the withering
floor obtains, by being frozen, a pleasant sweet taste which afterwards adheres to
the cured malt.
In fact, as shown, a formation of sugar takes place in the malt through the
freezing, and, in order to carry out this process in a rational manner, and to
complete the saccharine fermentation, the following process is employed, which
constitutes the object of this invention :-
In a double malt dryer or kiln with separate drying hurdles, such as are
frequently employed, a chamber, nearly in the form of a so-called "fore malt kiln,"
is arranged, either level on the ground or preferably at the same height as the
stond floor of the kiln, or even somewhat higher, in form, appearance and
construction similar to a one hurdle kiln, only with the essential difference that the
divided tubes under the hurdle are cooling tubes which are in communication with
the ice or refrigerating machine, and thus convert this chamber into a freezing
The green (fresh) malt is then brought on to the hurdle of this freezing
chamber, and the cold allowed to act thereon for some hours in such a way that the
malt is frozen, covered with a regular congealed dew, and develops the sweet taste
mentioned at the commencement.
room.
The malt frozen in this manner is then conveyed to the second floor of the malt
kiln, which may be easily done in a kiln with separate drying hurdles, the hood is
entirely closed, and the malt heated to 50 degrees centigrade for 4 to 5 hours with
gentle turning, and then, at this temperature, allowed to lie quietly one or two
hours in the vapour. The malt is then brought back to the first floor of the kiln
and quickly dried with frequent stirring.
A formation of sugar takes place in any case through the freezing, but the
complete saccharine fermentation is only completed on the second floor of the kiln.
During the freezing, the malt has absorbed a considerable quantity of water, the
closed hood prevents this water escaping, on the other hand, rather, the water
penetrates evenly into the grains through being left lying in the vapour, in such a
way that the diastase in the same liquefied, and the amylum is so far softened
that both act on one another and a complete saccharine fermentation is produced.
The colouring malt thus obtained does not, like ordinary colouring nialt, show
inside a roasted amylum, but a crystalline malt sugar which tastes sweet like a
caramel.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, as communicated to me by
my foreign correspondent, I declare that what I claim is :-
1. The improvements in the manufacture of crystalline colouring malt, consisting
in causing green (grün) malt to freeze, and then softening the same in its own water
vapour, producing saccharine fermentation therein and, finally, kiln-drying or
roasting the same, substantially as herein before described.

page_text: 2. The improvements in the manufacture of crystal colouring malt substantially
as herein before set forth and shown.
Dated hin 1 C M 1000
WM. P. THOMPSON & Co.,
Agents for the Applicant.