DE117631C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

The usual method for the production of starch from corn consists in the fact that the Whole corn maize with or without the addition of sulphurous acid in water for the purpose Loosening of the structure of the swollen grain, then crushed in suitable devices and is passed over sieves on which the greater part of the husks and germs remain. The milk that has passed through is again softened with sulphurous water and again passed over, however, finer-meshed sieves, to remove the last remainder of the fiber parts. The so of cellulose, oil and Dye-free milk containing only starch and maize proteins is more appropriate Wise concentrated and directed over chins or tides, in which the first specifically heavier starch and then the lighter maize proteins. These Deposition does not happen quantitatively, of course, but the lowest layer contains the purest and the middle starch already partly mixed with albumen, which is usually again is fed to produce strength of the first order. The one scraped off the surface Protein, the so-called. "Corn gluten" still contains significant amounts of starch, which get lost.

The starch ejected from the gutters is in various ways by steam dried.

To display starch syrup respectively. Starch - Sugar becomes the starch obtained in this way saccharified by mineral acids.

The present invention now relates to a method which

ι. the channel work and the resulting losses of pure starch completely eliminated, In one operation, on the one hand, pure starch and, on the other hand, pure maize proteins be won,

2. at the same time without the previous, usual lengthy and costly drying process Extraction of dry cornstarch is made possible,

3. Without prior customary starch production, direct to glucose production win usable raw product.

The procedure is as follows:

The proteins in maize consist of Legumin and Conglutin, the former completely in strong, warm wine spirit, the However, the latter is only soluble if a little alkali is added to the alcohol.

The extraction of the glue from the pods and germs freed, if possible dehydrated, Strength obtained in a known manner now takes place in such a way that it is first mixed with warm, strong, weak alkaline wine spirit is mixed, which all protein as well as any existing Dissolves fat and dye, and then gradually removes the water so that it is dry Strength remains.

The extracted proteins are now in an alcoholic, weakly alkaline solution which the alcohol through. Distillation must be removed. Under ordinary pressure it would

Claims (1)

the. high temperature at which the distillation of the alcohol takes place, a decomposition of the in alkaline solution bring about protein substances, therefore the whole operation takes place in vacuum. The protein substances can then be extracted from the alcohol-free solution in the purest form in a known manner by neutralization with dilute acids or precipitated also by extraction with a suitable solvent of any fat and Dye to be freed. In order to explain the operation in the present method in more detail, the same should be in the Will be explained using an example below. The pods and germs freed in any way, but all albumen Sfärkemilch containing it is dehydrated in vats or centrifuges if possible and the placed moist starch in suitable vacuum extraction apparatus. The solution is found here Proteins instead of strong alcohol from one vessel and from another Vessels passed as much as possible a concentrated sodium hydroxide solution over the starch becomes, that in every ι oo ecm of liquid approximately 0.1 to 0.5 g of sodium hydroxide are contained; after this liquid has flowed through it is now known. Way, steadily warmer, stronger Wine spirit passed through until all the protein is dissolved. Then the alcohol distilled off from the extract, and the last remainder of it removed with the aid of the air pump sucked off the material; you get pure, dry, neutral starch. The alkaline liquid is processed further in the manner described above. When it comes to the production of starch syrup or sugar, the husking and disinfecting are omitted, and directly finely ground maize can be processed in the same way in a vacuum _: by treating it with warm, strong alcohol containing a little alkali, everything is dissolved Proteins are extracted. In this case, the oil and the dye dissolve at the same time, and a pure starch is obtained which is only mixed with cellulose, which is passed to saccharification in the usual way, in order to separate the sugar juice from the cellulose by filtration after the starch has been dissolved. The alkaline solution containing protein, fat and color is worked up as above, except that the precipitated albumen must be extracted with a suitable solvent be freed from fat and dye. In the same way, the residues from the production of corn starch can be used as sieve residues and the corn gluten, the protein are extracted. Finally, this procedure can be applied analogously to the representation of starch Find wheat, rice and other starchy fruits. Pa τ ε ν τ - A ν s ρ κ υ c η: Process for the production of starch and protein, in particular from maize, consisting therein that the material in question, e.g. B. finely ground corn or peeled and sterilized Corn with warm, strong alcohol containing a little alkali in vacuum extraction or similar apparatus up to the complete removal of the protein substances as well as the fats and dyes treated, from the resulting alkaline, alcoholic Protein solution drives off the alcohol and then the protein substances through in a known manner Neutralization with dilute acids fails.