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Патент USA US2137141

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2,131,141
Patented ‘Nov. 15, 1938 Q
UNITED STATES
.
PATENT OFFICE
2,137,141
,
PROCESS OF MANUFACTURING MALT
Robert L. Lindsey, Terre Haute, Ind., assignor to ’
Benjamin S. Lindsey, Terre Haute, Ind.
No Drawing. Application September 3, 1936,
Serial No. 99,288
- 10 Claims.
(Cl. 195-71)
My invention relates to an improved process digesting the starch in other raw grains into
fermentable sugar.
Should the acidity present in the slop be ex
is to provide a more economical process than
cessive, it may be neutralized by the use of am
heretofore, for the following among other rea
monia or any appropriate neutralizing agent,
sons, to wit:
First: ,If. my improved process is carried out before being used for the purpose of steeping and
,
in conjunction with any industry where the malt sprouting raw cereal grains.
Also the slop may be chemically treated for the
can be used in its wet state, the entire kiln dry
purpose of keeping down infection and also to
ing cost will be eliminated;
Second: Likewise in cases where kiln dried add additional nourishment for plant life.
In addition to the foregoing, my improved
malt is required, the heat necessary to dry the
malt and wet grains in their combined state will process contemplates the mixing of raw grain for
not exceed the heat required to dry wet grains the purpose of sprouting, with the wet grains of a
if the whole grains had not been added for the distillery or brewery, obtained by the process of
?ltering, screening or pressing for the purpose
purpose of‘ sprouting.
With the foregoing in view, my present inven-. of creating or producing the enzyme known as
diastase. ‘
tion consists in an improved process of manu
facturing malt by employing the by-products of ~ By this improved process of manufacturing
distilleries and breweries known as slop or wet malt, considerable time is saved and the cost of
grains in conjunction with whole cereal grains manufacture is very materially reduced.
I claim:
of various kinds.
‘
1. In the art of malting,‘ the process which
This improved process utilizes the slop or wet
grains by mixing it with cereal grains in such ,comprises the steps of steeping whole cereal
necessary proportions as to impart a moisture grains in organic industrial waste of the class
content su?icient to cause the grain to sprout. consisting of wet brewers’ grains and distillery
,
The slop or pressed wet grains from the slop slop, and’sprouting the grains therein.
2. In the art of malting, the process which
acts as a planting. ?eld for the raw seed grain in
which to grow, thereby creating a more natural ,compriscs the steps of steeping whole cereal
grains in organic industrial waste of the class
condition for the sprouting of grain for the pur
pose of creating or producing the ‘substance consisting of wet brewers’ grains and distillery
of manufacturing malt, and the primary object
5
15
20
v25
30
called diastase.
-
The, term “malt” as referred to in this appli
cation-consists in any cereal grains which have
gone through the process of sprouting for the
purpose of creating or producing an enzyme
10
1;
20
25
'
30
slop, sprouting the grains'therein, and subse
quently drying the sprouted grains and spent
solids from the mixture simultaneously.
3. In the art of malting, the process which
comprises mixing whole cereal grains with dis- 35
known as amylase, orv in other words diastase.
tillery slop, removing the excess liquid and sprout
It is well known that the grains most commonly
ing the cereal grains in the residue.
4. In theart 0f.,malting, .a. process. of steeping
used for this purpose are barley ‘and rye that
has been softened by steeping in water and al
40 lowed to germinate, and which is generally known
in the art as green malt. Germination develops
5
and sprouting whole cereal grains which com
prises mixing the same with distillery slop, re- 40
moving the liquid therefrom to concentrate the
the enzyme diastase, which is capable of sac- - grain residue therein, and mixing additional
charifying the starch of the malt.
It is also pointed out that the grain in the
45 slop, whether in its thin liquid, state/or in the
pressed out state, acts as a husk to smooth grains
such as corn, maize, rye, wheat, rice, and Kata
corn, and thereby aids in the development of
diastasev in the sprouting grain.
whole grains with the removed liquid.
5. In the art of. malting, the process which
comprises mixing whole cereal grains with a 45
planting ?eld of wet grains obtained from a
member of the class of organic industrial waste
consisting of wet brewers’ grains and distillery
The diastase ' slop, and sprouting the cerealgrains in said ?eld.
60 thus created spreads to and inoculates the slop
grains to the extent that, after the process is
completed, the slop grains can be separated from
the whole malted grains and used successfully
in their separate individual state, or in combina
‘I tion with the whole grains for the purpose of
6. In the art of malting, the process which 50
comprises the steps of separating excess liquid
from organic industrial waste of the class con
sisting of wet brewers’ grains and distillery slop,
steeping whole cereal grains in the residue, and
then sprouting the whole grains.
2
2,187,141‘
'7. In the art of melting, the process which
comprises mixing whole cereal grains with
pressed out grains from organic industrial waste
of the class consisting of wet brewers’ grains
and distillery slop, and sprouting the whole
grains.
‘
8. In the art of malting, the process which
comprises the steps of separating, excess liquid
from organic industrial waste of the class con
10 sisting of wet brewers’ grains and distillery slop,
steeping whole cereal grains in the separated
liquid, and then sprouting the grains.
9. In the art of malting, the steps of steeping
whole cereal grains in a neutralized liquid from
>
organic industrial waste of the class consisting
of wet brewers’ grains and distillery slop, and
sprouting the grains therein.
10. In the art of malting, the process com
prising the separation of the excess water from
the solid matter in organic industrial waste of
the class consisting of brewers’ wet grains and
distillery slop for the steeping and sprouting of
whole grains therein, then mixing the whole ce
real grains therein for the purpose of adding
moisture to the said whole cereal grains and al
lowing the latter to sprout therein, forming a
high diastatic malt.
ROBERT L. LINDSEY.
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