Improvements in the Process for Producing Extracts of Malt, Hops, and other substances.
Year: 1898

page_text: Improvements in the Process for Producing Extracts of Malt, Hops,
and other substances.
We, GEORGE GORDON CAVE, of Fenny Stratford, in the County of Buckingham,
Brewer, and HERBERT SKYRING STONEHAM, of No. 70, Cornhill, in the City of
London, Gentleman, do hereby declare the nature of this invention to be as
follows:-
The object of this invention is specially to produce an extract of malt and
hops which will not be liable to deterioration from changes of temperature,
but the invention is not confined to producing such extract, as extracts of other
substances or natural liquids may also be obtained by the use of this invention.
The present invention therefore, consists in the mode of producing edible
extracts of various substances, which will keep under all climatic conditions
for indefinite periods.
In carrying out this invention, as applied to the production of malt and hop
extract, the liquor and the grist are brought together in the usual way before
they enter the mash tun, and the infusion, when completed, is strained off into
the copper.
In this vessel, the wort is boiled with the hops for such a time as
may be necessary to ensure the goodness of the hops being extracted.
From the copper the "hopped" wort is run off into the hop back, where the
hops are separated by a strainer, and the liquor or gyle is then run into a
cooler, which consists of a long shallow vessel with an overflow pipe at the
opposite end. The gyle next passes to a filter, where all extraneous matter is
removed, and the liquor is then run into a concentrator, where much of the
water is driven off by heat.
In this vessel the liquid is boiled for any desired period short of caramelisation
taking place, and the concentrate is then subjected to further treatment in another
vessel, whereby further concentration takes place at such a temperature that
there will be no risk of caramelisation.
When sufficiently reduced, the concentrate is run off into a boiler, and boiled
for a short time, when it is ready to be placed in suitable receptacles (to be
closed down when the contents have become cool), to be stored for use.
In this condition, climatic influence has no effect upon the extract, so that
it can be sent to all parts of the world without showing any signs of deterioration.
In producing edible extracts or other substances, the concentration of an infusion
or other liquid preparation or natural liquid is effected in the same way, and
the concentrate will be run into suitable receptacles, and the covers will be sealed
down when the contents have cooled.
נ..
th: 00- dont Tunn 1908

page_text: COMPLETE SPECIFICATION.
Improvements in the Process for Producing Extracts of Malt, Hops,
and other substances.
We, GEORGE GORDON CAVE, of Fenny Stratford, in the County of Buckingham,
Brewer, and HERBERT SKYRING STONEHAM, of No. 70, Cornhill, in the City of
London, Gentleman, 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 object of this invention is specially to produce an extract of malt and
hops which will not be liable to deterioration from changes of temperature,
but the invention is not confined to producing such extract, as extracts of other
substances or natural liquids may also be obtained by the use of this invention.
The present invention, therefore, consists in the mode of producing extracts
of various substances, to be used for edible, potable, or medicinal purposes, which
will keep under all climatic conditions for indefinite periods.
In carrying out this invention as applied to the production of malt and hop
extract, the liquor and the grist are brought together in the usual way before
they enter the mash tun, and the infusion, when completed, is strained off into
the copper. In this vessel, the wort is boiled with the hops for such a time as
may be necessary to ensure the goodness of the hops being extracted.
**
From the copper the "hopped wort is run off into the hop back, where the
hops are separated by a strainer, and the liquor or gyle" is then
run into a cooler which consists of a long shallow vessel with an
overflow pipe at the opposite end. The gyle" next passes to a
filter, where all extraneous matter is removed, and the liquor is then run into a
concentrator, where much of the water is driven off by heat. In this vessel the
liquid is boiled for any desired period, but great care must be taken to prevent
caramelisation, and the concentrate is then subjected to further treatment at
a comparatively low temperature. This further concentration takes place in
a shallow apparatus in which only thin layers of the extract are subjected to the
heat, and not in bulk, as before.
When sufficiently reduced, the concentrate is run off into a boiler, and boiled
for a short time, when it is ready to be placed in suitable receptacles (to be
closed down when the contents have become cool), to be stored for use.
In this condition, climatic influence has no effect upon the extract, so that
it can be sent to all parts of the world without showing any signs of deterioration.
In producing extracts of other substances, the concentration of an infusion
or other liquid preparation, or natural liquid, is effected in the same way, and
the concentrate will be run into suitable receptacles, and the covers will be sealed
down when the contents have cooled.
The apparatus which may be used for the purposes of this invention may be
of any suitable kind that may be obtained in the open market, and it is there-
fore unnecessary to further describe it.
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 :-
1. The process of producing extracts of malt, hops, and other substances, and
consisting in subjecting a filtered infusion, or other liquid preparation or natural
liquid, to a double concentration in separate vessels at a higher and a lower
temperature, and finally boiling the concentrate for a short time, all as herein
set forth.
2. In the process of producing extracts of malt, hops, and other substances,

page_text: concentrating the filtered infusion or other liquid preparation or natural liquid
by heating for any length of time at a high temperature taking care that carame-
lisation does not take place, and subsequently treating the concentrate in a
separate apparatus at a lower temperature, as described.
Dated this 21st day of March 1899.
NEWTON & SON,
Agents for the Applicants.