US310339A - Ludwig vibneisel - Google Patents
Ludwig vibneisel Download PDFInfo
- Publication number
- US310339A US310339A US310339DA US310339A US 310339 A US310339 A US 310339A US 310339D A US310339D A US 310339DA US 310339 A US310339 A US 310339A
- Authority
- US
- United States
- Prior art keywords
- sugar
- grape
- crystals
- washing
- ludwig
- 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 40
- 238000005406 washing Methods 0.000 description 16
- 239000008103 glucose Substances 0.000 description 14
- 235000000346 sugar Nutrition 0.000 description 10
- 235000020357 syrup Nutrition 0.000 description 10
- 108060007338 SDHAF4 Proteins 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229940063680 RAW SUGAR Drugs 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 239000008121 dextrose Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241001058354 Inti Species 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N Saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229960004793 Sucrose Drugs 0.000 description 2
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 2
- 240000005616 Vigna mungo var. mungo Species 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- -1 grape -sugar monohydrate Chemical class 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- This invention relates to an improved method of manufacturing hydrated grape-sugar without the employment of alcohol or similar separating agents; and the invention consists in making hydrated grape-sugar by first forming a magma of crystals of grape-sugar from a starch-glucose solution of a density of to saccharometer, then mixing the magma with a thin colorless juice of grapesugar and draining or washing off the sirup from the crystals, and finally drying the crystals at ordinary temperature.
- a solution of grape-sugar (starch-glucose) of a density of twenty-five to thirty saccharometer degrees is allowed to crystallize at ordinary temperature.
- the co-efficient of purity of this solution should not be below 95-that is to say, the glucose solution should contain in one hundred parts not more than live parts which are not dextrose.
- the magma of crystals so formed is mixed at ordinary temperature, as rapidly and inti,
Description
- UNITED STATES PATENT OFFICE.
LUDXVIG VIRNEISEL, OFMANNHEIM, BADEN, GERMANY.
METHOD OF MANUFACTURING HYDRATED GRAPE-SUGAR.
SPECIFICATION forming part of Letters Patent No. 310,339, dated January 6, 1885.
Application filed August 31, 1882.
To all whom it may concern:
Be it known that I, LUDWIG VIRNEISEL, of Mannheim, Baden, Germany, have invented certain new and useful Improvements in the Manufacture of Grape-Sugar, of which the following is a specification.
This invention relates to an improved method of manufacturing hydrated grape-sugar without the employment of alcohol or similar separating agents; and the invention consists in making hydrated grape-sugar by first forming a magma of crystals of grape-sugar from a starch-glucose solution of a density of to saccharometer, then mixing the magma with a thin colorless juice of grapesugar and draining or washing off the sirup from the crystals, and finally drying the crystals at ordinary temperature.
In carrying out my invention a solution of grape-sugar (starch-glucose) of a density of twenty-five to thirty saccharometer degrees is allowed to crystallize at ordinary temperature. The co-efficient of purity of this solution should not be below 95-that is to say, the glucose solution should contain in one hundred parts not more than live parts which are not dextrose. The magma of crystals so formed is mixed at ordinary temperature, as rapidly and inti,
mately as possible, with one-half to an equal Volume of a thin colorless juice of grapesugar of 20 saccharometer scale in a macerator, such as are employed in beet-sugar factories. The resulting thin starch-glucose mash is transferred to a suction apparatus, and the grape-sugar drained from the juice. This draining or washing operation with thin saccharine juice is repeated twice or three times, until pure white crystals of sugar are obtained, which are dried at ordinary temperature by means of a current of air. By thus forming first a magma of grape-sugar crystals, mixing them with thin juice orliquor by mechanical means, and separating then the uncrystallizable substances-such as sirup or 1no1assesfrom the crystals by a suction ap paratus, and then producing the complete re moval of the uncrystallizablc or unfermentable substances from the crystals by repeatedly washing or draining them by means of a thin colorless juice at ordinary temperature, the use of alcohol or similar separating agents (No specimens.)
which have heretofore been employed in the production of hydrated grape-sugar is dispensed with and a pure white grape -sugar monohydrate obtained, which contains from eighty-nineto ninety-one per cent. of dextrose and from eleven to nine per cent. of water, and which, in contradistinction to the ordinary glucose of commerce, does not polarize to the right after fermentation.
I am aware that impurities have been removed from raw sugar by first mixing the same with a sugar sirup or liquor, and then Washing theso-prepared raw sugar in a centrifugal machine.
I am also aware that refined cane-sugar has been mixed with grape-sugar by first draining the sugar magmas oftheir contained sirups, and then washing the drained sugar by a suitable washing-liquor, and finally charging the drained and washed sugars with a solution containing grape-sugar. I, therefore, do not claim the processes referred to. The difference between these processes and my method consists, essentially, in forming, first,a magma of crystals of grape-sugar hydrate from a starch-glucose solution of a determined density and purity, and then washing and draining the same until the pure crystals of hydrated grape-sugar are obtained.
Having thus described my invention, I claim as new and desire to secure by Letters Patent The process herein described of making by drated grape-sugar, which consists, first, in forming a magma of crystals of grape-sugarhydrate from a starch-glucose solution of twentyfive to thirty saccharometer degrees, and of a coefficient of purity of 95; secondly, mixing the magma thoroughly with a thin colorless juice of grape-sugar thirdly, draining or washing ofi'the sirup from the crystals and repeating the washing operation until the uncrystallizable or unfermentable substances are entirely separated from the crystals of hydrated grape sugar, substantially as specified.
In testimony that I claim the foregoing as my invention I have signed my name in pres ence of two subscribing witnesses.
LUDXVIG VIRNEISEL.
Vitnesses:
MARTIN SAENGER, Go. FRIED. G-uijlv.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US310339A true US310339A (en) | 1885-01-06 |
Family
ID=2379501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US310339D Expired - Lifetime US310339A (en) | Ludwig vibneisel |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US310339A (en) |
-
0
- US US310339D patent/US310339A/en not_active Expired - Lifetime
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