Патент USA US2137141код для вставки
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.