improve mutavi and other Purposes.
Year: 1888

page_text: Date of App ication, 19th Sept., 1888
Specification Accepted, 15th Jan., 1839
improve mutavi
and other Purposes.
We, JAбOB GRASS, of 2 Suffolk Street, GEORGE CHRISTIAN HEILEMANN, of 596
King's Road, both in Fulham, and OTTO OHME, of 70 Grafton Street, Fitzroy Square,
in the county of Middlesex, Merchants, 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 :-
Our invention relates to improvements in the manufacture of saccharine liquors for
brewing and other purposes, and has for its object the saccharification of beer wort or
mash by means of a liquor of purer and cheaper production than those heretofore
used.
The unctuous or soapy grape sugar called "Saccharine" used in breweries and
which is to be found in commerce, contains, whether refined or not, about 45 % of
sugar, 30% of dextrine or impurities, 20 % of water, and 1% of soap, while the
amount of sugar does not reach, sometimes, more than 30 %. Our improved liquor
contains neither impurities nor soap which render the process of fermentation more
difficult, but contains only fermentative maltose and the same is prepared from rice,
maize, sago, meal or jaggery.
Our improved liquor can be easily manufactured at a cost of about £900 per ton,
while the present cost of the soapy grape sugar, called "Saccharine," averages about
£1400 per ton. The grape sugar found in commerce is prepared with sulphuric
acid and the process requires a large quantity of bone powder. On the contrary, we
manufacture our improved liquor in the following manner: To a given weight
of rice, maize or sago meal is added in an open wooden vat 2 times this
weight of water, 2% of nitric acid being subsequently incorporated therewith, while
the mass is subjected to the action of steam, but not under high pressure until the
process of conversion is proceeding. On the completion of this process, a light yellow
solution of sugar makes its appearance, when the nitric acid is removed.
For this purpose a certain quantity of di-sulphide of lime about 60 lbs. of the latter
is added to a ton of the above solution the mass being subsequently boiled for about

page_text: 15 minutes and forthwith neutralized by carbonate of lime, when every trace of nitric
acid is then removed. When the di-sulphide of lime is poured in the boiling solution,
it is incumbent upon the operatives to move out of the reach of the gases which are
evolved and may overpower them. The best mode of obviating such danger is to
cover the vat with a lid and place a pipe there-through which would convey the gases
through the roof out into the atmosphere.
It
The mass is then allowed to rest for an hour or more and subsequently filtered.
is afterwards de-colorized by means of 24% of bone powder or bone black and the
grape sugar containing liquor is now ready for immediate use and contains neither
dextrine or other impurity.
The brewing sugar is prepared from jaggery in the following manner:
50% of jaggery is dissolved in 50% of water and the solution is boiled for half
an hour and subsequently filtered. The filtered solution having been boiled again the
acids are removed therefrom by means of pure chalk or lime, the liquor being subse-
quently filtered and decolorized by means of animal charcoal.
Having thus particularly described and ascertained the nature of this invention
and in what manner the same is to be performed, we declare that what we
claim, is:
1. The process of manufacture of grape sugar containing liquor for brewing and
other purposes as a substitute for the soapy grape sugar termed "Saccharine" such as
hitherto used for similar purposes substantially as and for the purpose described.
2. The improved liquor for saccharifying beer wort or mash prepared substantially
as hereinbefore described.
Dated this 19th day of
HUGHES, ELI & HUGHES,
76, Chancery Lane, London, W.C.,
Agents for the Applicants.