US162242A - Improvement in refining sugars - Google Patents
Improvement in refining sugars Download PDFInfo
- Publication number
- US162242A US162242A US162242DA US162242A US 162242 A US162242 A US 162242A US 162242D A US162242D A US 162242DA US 162242 A US162242 A US 162242A
- Authority
- US
- United States
- Prior art keywords
- sugar
- vacuum
- improvement
- pan
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000000346 sugar Nutrition 0.000 title description 12
- 238000007670 refining Methods 0.000 title description 6
- 150000008163 sugars Chemical class 0.000 title 2
- 238000000034 method Methods 0.000 description 18
- 230000004048 modification Effects 0.000 description 6
- 238000006011 modification reaction Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 108060007338 SDHAF4 Proteins 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 240000000280 Theobroma cacao Species 0.000 description 2
- 230000001464 adherent Effects 0.000 description 2
- 229920002892 amber Polymers 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000005764 cacao Nutrition 0.000 description 2
- 235000005767 cacao Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F21/00—Dissolving
- B01F21/30—Workflow diagrams or layout of plants, e.g. flow charts; Details of workflow diagrams or layout of plants, e.g. controlling means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/32—Processes or apparatus for dissolving of sugars
Definitions
- My improvement relates to a modification in that process of refining sugar whereby the entire product resulting from the boiling of the clarified sugar-liquor in the vacuum-pan is converted into coiiee-sugar without leaving any residuum in the form of sirup.
- My invention consists in discharging the sugar-mass from the vacuum-pan into a mold or molds, from which, after it has been allowed to cool and harden, the sugar-mass is removed and disintegrated. and in this condition is subjected to gentle heat in mono, until nearly all the water contained in the material operated upon is evaporated, and it acquires the condition of a granular mass, substantially like what is known as cofieesugar, the slight portion of sirup present being adherent to the crystals.
- the sugarmass In the original process the sugarmass was discharged from the vacuum-pan directly into a vacuum-ch amber; but in this case I find that there is liable to be some caking in thetrays, and the grain of the resulting sugar is not entirely free.
- the sugar-mass discharged from the vacuum-pan is allowed to cool and harden, and is then mechanically disintegrated prior to its subsequent treatment by-heat in vacuo.
- the cooling process occupies some twelve hours or more, and when the sugar-mass is cold and hard the disintegrating operationwhich is effected by sharing or scraping machines--takes some further time.
- the material, being cold has to be reheated to the desired temperature for evap oration.
- VVh-at I do claim as my invention is- The improved process of producing freegrain coffee sugar herein described, which consists in cooling and hardening the sugarmass discharged from the vacuum-pan, and then disintegrating it by mechanical means, and subjecting it to gentle heat in cacao until nearly all the water it contains is evaporated,
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
FRANZ O. MATTHIESSEN, OF NEW YORK, N. Y.
IMPROVEMENT IN R'EFINING SUGARS.
Specification forming part of Letters Patent No. 162,242, dated April 20, 1875; application filed April 8, 1875.
CASE A.
To all whom it may concern:
Be it known that I, FRANZ O. MA'rTHIEs- SEN, of New York, N. Y., have invented certain Improvements in Refining Sugar, of which the following is a specification:
My improvement relates to a modification in that process of refining sugar whereby the entire product resulting from the boiling of the clarified sugar-liquor in the vacuum-pan is converted into coiiee-sugar without leaving any residuum in the form of sirup.
As I have invented several modifications of that process for which I am about applying for patents, I shall, for convenience, designate the present application as Case A.
My invention consists in discharging the sugar-mass from the vacuum-pan into a mold or molds, from which, after it has been allowed to cool and harden, the sugar-mass is removed and disintegrated. and in this condition is subjected to gentle heat in mono, until nearly all the water contained in the material operated upon is evaporated, and it acquires the condition of a granular mass, substantially like what is known as cofieesugar, the slight portion of sirup present being adherent to the crystals.
In the original process the sugarmass Was discharged from the vacuum-pan directly into a vacuum-ch amber; but in this case I find that there is liable to be some caking in thetrays, and the grain of the resulting sugar is not entirely free. By my present improvement in the process the sugar-mass discharged from the vacuum-pan is allowed to cool and harden, and is then mechanically disintegrated prior to its subsequent treatment by-heat in vacuo. The cooling process occupies some twelve hours or more, and when the sugar-mass is cold and hard the disintegrating operationwhich is effected by sharing or scraping machines--takes some further time. In addition to this, the material, being cold, has to be reheated to the desired temperature for evap oration.
In the original process, the sugar-mass being discharged from the vacuum-pan directly into the trays in the vacuum-chamber, the treatment in the vacuum-chamber occupied but a short time-say, from a half an hour to one hour and a halt, according to the quantity of water present in the sugar, and the temperature at which it was discharged from the vacuum-pan. There is more delay in conducting the process according to the modification herein described, but the result is the production of free-grain coffee-sugar.
I make no claim herein to the process of manufacturing coffee-sugar by the immediate subjection of the sugar-mass discharged from the vacuum-pan to division and evaporation in vacuo, as that is the subject of another patent; but
VVh-at I do claim as my invention is- The improved process of producing freegrain coffee sugar herein described, which consists in cooling and hardening the sugarmass discharged from the vacuum-pan, and then disintegrating it by mechanical means, and subjecting it to gentle heat in cacao until nearly all the water it contains is evaporated,
and it acquires the condition of free grain coffee-sugar, as set forth.
F. o. MATTHIESSEN.
Witnesses:
ISAAC ROMAINE, E. N. PENNINGTON.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US162242A true US162242A (en) | 1875-04-20 |
Family
ID=2231651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US162242D Expired - Lifetime US162242A (en) | Improvement in refining sugars |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US162242A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2910389A (en) * | 1955-12-02 | 1959-10-27 | American Sugar Refining Co | Brown sugar in powdered form |
| US20080113381A1 (en) * | 2003-05-21 | 2008-05-15 | Takeshi Matsuoka | Hemoglobin A1c Determination Method, Enzyme to be Used therefor, and Production Method Thereof |
-
0
- US US162242D patent/US162242A/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2910389A (en) * | 1955-12-02 | 1959-10-27 | American Sugar Refining Co | Brown sugar in powdered form |
| US20080113381A1 (en) * | 2003-05-21 | 2008-05-15 | Takeshi Matsuoka | Hemoglobin A1c Determination Method, Enzyme to be Used therefor, and Production Method Thereof |
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