USRE9850E - Process of manufacturing crystallizable grape-sugar - Google Patents
Process of manufacturing crystallizable grape-sugar Download PDFInfo
- Publication number
- USRE9850E USRE9850E US RE9850 E USRE9850 E US RE9850E
- Authority
- US
- United States
- Prior art keywords
- sugar
- grape
- sirup
- starch
- dextrine
- Prior art date
Links
- 238000000034 method Methods 0.000 title description 26
- 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 title description 16
- 238000004519 manufacturing process Methods 0.000 title description 6
- 108060007338 SDHAF4 Proteins 0.000 description 28
- 235000020357 syrup Nutrition 0.000 description 28
- 229920002472 Starch Polymers 0.000 description 18
- 235000019698 starch Nutrition 0.000 description 18
- 239000008107 starch Substances 0.000 description 18
- 229920001353 Dextrin Polymers 0.000 description 16
- FYGDTMLNYKFZSV-MRCIVHHJSA-N Dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 16
- 239000002253 acid Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 239000012535 impurity Substances 0.000 description 10
- 239000012452 mother liquor Substances 0.000 description 10
- 230000003472 neutralizing Effects 0.000 description 8
- 239000003513 alkali Substances 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 238000010276 construction Methods 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000005824 corn Nutrition 0.000 description 4
- 238000002425 crystallisation Methods 0.000 description 4
- 230000005712 crystallization Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 241000237074 Centris Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 241000209149 Zea Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000015107 ale Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006011 modification reaction Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000011149 sulphuric acid Nutrition 0.000 description 2
- 239000001117 sulphuric acid Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-ASMJPISFSA-N α-maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-ASMJPISFSA-N 0.000 description 2
Definitions
- the object of this invention is to eliminate more perfectly the unconverted starch, dextrine, oils, acids, alkali, and all the elements of the grain and'process that impart to the vcrystal lized sugar its impurity, bad odor, or
- our said invention consists of the" following process of treating the starch, soluble dextrinc, sirup, and crystallized sugar, by which theaforcsaid object is obtained.
- starch or soluble'dextrine made of starch or grain
- a vessel of suitable construction under the action of steam heat, in a solution of acid and water strong enough to convert; the starch into dextrine and the dextrine into sirup or sugar-liqnor, the treatment to be continued until the conversion is perfected, to be ascertained by the usual test.
- the solution if sulphuric acid be used, should be composed of about forty pounds of starch, three-fourths of a pound of acid, and twenty gallons of water, and the heat should he that due to about forty pounds of steam-pressure per square inch of the containing-vessel.
- the sirup having been thus purified, decolorized, and reduced, it is drawn into a receiver of suitable construction, where we allow it to cool to theordinary temperature of the atmosphere. We then proceed to induce crystallization. This is done liy rapidly-mixing into the sirup a small percentage-say one per cent-of finely-powdered grapesugar, by which there are furnished granules for the crystals to form upon. Now, by allowing the mass to stand quietly for ten or twelve hours, the sugar will crystallize throughout, leaving the mother-liquor free in the receiver. Hav- 6o ing reached thisstagc of the process, the sugar,
- a modification of this method is to put the crystallized sugar in a mixer of any suitable 7 construction and mix with it from five to ten per cent. of water reduced to 32 of Fahrenbelt, or as near as may be, the object of this cold-'water treatment being to wash the crystals without melting them, after which we draw from the mixer into a centrifugal and expel the liquid portions, or we place the mass into bags and press out, as' before stated. 3 If the latter method be used, the sugar may be concentrated to a greater degree of gravity-- say 37 to 38 Banm, at 120 Fahrenheit. 0
- Thesugar produced by this process is of great value in the arts, in which it has a wide range of use, such as sweetening wines, cider, &c., and for making ales or spirituous liquor, roe and for sweetening table-fruits, &c., the sugar of this process being perfectly pure and free from the usual flavors that characterize the grape-sugar made by the processes now in use.
Description
UNITED STATES PATENT OFFICE.
HORACE WILLI AMS AND JOHN L. ALBERGElt, ()F BUFFALO, NIHV YORK.
PROCESS OF IiANUFACTURING CRYSTALLIZABLE GRAPE-SUGAR.
SPECIFICATION part of Reissued Letters Patent No. 9,850, dated August 23, 1881.
Original No. 24],?03, tilted May 24, 1851. Application for reissue filed July 23, 1881. i
To all whom it may concern:
Be it known that we, Houses WILLIAMS and JOHN L. ALBERGER, of Buffalo, in the county of Erie and State of New York, have jointly invented a new and Improved Process of Manufacturing (Jrystallizable Grape-Sugar from Corn or othentlereals, of which the following is a. description in such full, clear, concise and exact terms as to enable any one skilled in the arts to which it is most nearly connected to work or practice the same.
The object of this invention is to eliminate more perfectly the unconverted starch, dextrine, oils, acids, alkali, and all the elements of the grain and'process that impart to the vcrystal lized sugar its impurity, bad odor, or
flavor; and our said invention consists of the" following process of treating the starch, soluble dextrinc, sirup, and crystallized sugar, by which theaforcsaid object is obtained.
First. We take starch, or soluble'dextrine made of starch or grain, and treat it in a vessel of suitable construction, under the action of steam heat, in a solution of acid and water strong enough to convert; the starch into dextrine and the dextrine into sirup or sugar-liqnor, the treatment to be continued until the conversion is perfected, to be ascertained by the usual test. The solution, if sulphuric acid be used, should be composed of about forty pounds of starch, three-fourths of a pound of acid, and twenty gallons of water, and the heat should he that due to about forty pounds of steam-pressure per square inch of the containing-vessel.
Second. After thus converting the starch and dextrine into sirup, as aforesaid, we neutralize the acid in the sirup with alkali,or any of the well-known neutralizing agents for this purpose, then separate the neutralizing agent by filtering, in the usual way, then decolorize the sirup with bone-black, filtering, or by any other means known to the art, and then boil the sirup in a vacuum-pan to 33 or 35 Banm, with a temperature of 120 Fahrenheit. To
. meutralizc the acid in the sirup about two per cent. of alkali should be used.
Third. The sirup having been thus purified, decolorized, and reduced, it is drawn into a receiver of suitable construction, where we allow it to cool to theordinary temperature of the atmosphere. We then proceed to induce crystallization. This is done liy rapidly-mixing into the sirup a small percentage-say one per cent-of finely-powdered grapesugar, by which there are furnished granules for the crystals to form upon. Now, by allowing the mass to stand quietly for ten or twelve hours, the sugar will crystallize throughout, leaving the mother-liquor free in the receiver. Hav- 6o ing reached thisstagc of the process, the sugar,
in crystallizing, separates itself from the impurities of the sirup, and would be pure sugar did not the impurities of the sirup adhere to the outside of the crystals. The final step, then,is to free the crystallized sugar from the mother-liquor or sirup remaining after crystallization. This we do either by putting the crystallized sugar into a centri fugal and throwing out the'mother-liquor or remaining sirup, washing it or not in the centrifugal, as may be required, or by putting the crystallized sugar into bags or sacks and'expelling the liquor by means of a hydraulic press, leaving within the sacks or centrifugal a pure hard sugar, which 5 may be remclted and worked, or cast in blocks,
or ground and pulverizv'd.
A modification of this method is to put the crystallized sugar in a mixer of any suitable 7 construction and mix with it from five to ten per cent. of water reduced to 32 of Fahrenbelt, or as near as may be, the object of this cold-'water treatment being to wash the crystals without melting them, after which we draw from the mixer into a centrifugal and expel the liquid portions, or we place the mass into bags and press out, as' before stated. 3 If the latter method be used, the sugar may be concentrated to a greater degree of gravity-- say 37 to 38 Banm, at 120 Fahrenheit. 0
In this process, if any of the starch or dextiine be left unconverted in any of its steps, the unconverted starch or dextrine will be carried .01! with the mother-liquor, leaving the sugar-pure, the starch or dextrine to be again treated as before.
Thesugar produced by this process is of great value in the arts, in which it has a wide range of use, such as sweetening wines, cider, &c., and for making ales or spirituous liquor, roe and for sweetening table-fruits, &c., the sugar of this process being perfectly pure and free from the usual flavors that characterize the grape-sugar made by the processes now in use.
Having thus described our process, we claim and desire to secure by Letters Patent- 1. The process, substantially herein described, of manufacturing and crystallizing grape-su gar from, corn or cereals, consisting of first converting the tarch and dextrine into sirup in a solution of acid and water under steam heat, then neutralizing the acid, then separating the neutralizing residuum, then filtering with hone-black, then reducing in a vacnnm-paiutben cooling the reduced or concentrated sirnp, then adding a. small percent age of powdered grape-sugar, then washing the crystallized grape-sugar in cold water, and
.- i5 finally throwing or pressing outrrthe mother- -liquor, substantially as described.
' 2. The process, substantially herein de scribed, of eliminating the impurities of crysfallized grape-sugar by pressure or centrifugal force, as setforth.
3. The process, substantially herein described, of washing oil and eliminating the impurities of crystallized grape-sugar by press are or centrifugal force, as set forth.-
HORACE WILLIAMS, JOHN L. AIIBEEGER.
Witnesses: Amos BnoimNAx,
WM..H. BRoA NAx.
Family
ID=
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