Improvements relating to the Production of Dry Yeast, Cattle Food, and Spirit from Vegetable Products containing Starch.
Year: 1890

page_text: Date of Application, 9th Dec., 1890-Accepted, 17th Oct., 1891
COMPLETE SPECIFICATION.
Improvements relating to the Production of Dry Yeast, Cattle Food,
and Spirit from Vegetable Products containing Starch.
We RUDOLF GENGE of 4 Lindenstrasse Halle Saale in the Empire of
Germany Brewers Inspector, and AKOS SIGMOND and DEZSÖ SIGMOND trading
as Sigmond Brothers of Klausenburg in the Kingdom of Hungary, Merchants
do hereby declare the nature of this invention and in what manner the same is to
be performed to be particularly described and ascertained in and by the following
statement :-
The method hereinafter described relates to the production of dry yeast and
spirit from all kinds of fruit or vegetable product containing starch and the method
consists principally in the separation of the liquid and solid ingredients of the mash
into a clear wort free from all solid ingredients which wort contains a favourable
composition of sugar and proteine compounds for the formation of yeast whilst the
solid ingredients separated from the mash are obtained in the shape of cakes which
are used for food for cattle.
The clear wort is fermented by means of yeast, during the fermentation pure air
is blown into the wort and the fermentation being completed the yeast is removed
from the wort by mechanical means, and afterwards pressed, whilst the liquid free
from yeast is distilled for the recovery of spirit.
The wort is obtained from substances containing starch such as starch flour,
maize, rice, all kinds of wheat or corn potatoes etc. whilst the starch is sweetened
either with malt or with mineral acids under high pressure.
With the use of malt the substances intended for the mashing are sufficiently
pulverized and by means of steam with the addition of weak mineral acid water
they are mashed either in a mashing tub or under high pressure in a steamer and
then sweetened with malt in the usual mashing process.
With the sweetening with mineral acids under high pressure the substances con-
taining starch are subjected in a steamer from 20 to 120 minutes according to the con-
dition of the raw materials to a steam pressure of 1 to 4 atmospheres (said steamer
being of substance to resist as much as possible the action of the acids) with water of 2
to 4% acidity of which about 15 litres water is taken to each 1 klg. of washed
substance the treatment continuing until the formation of dextrose is completed
when the mash is neutralized by carbonate of soda or other alkali till it contains
only 1% of acid.
In order to obtain the necessary proteine compounds in the mash, with either.
sweetening method 5 to 25% of the steamed substance is taken corresponding to
the proteine contained in the different substances and pressed or crushed and soaked
in slightly acidulated cold water in a wooden vessel for 15 to 20 hours.
The soaked substance is then heated to a temperature suitable for the formation
of sugar and kept in this temperature for two hours.
The steeping of the materials must take place 15 to 20 hours previous to the
Sweetening of the mashes mentioned above.
The mash produced in this manner is either mixed with the mash sweetened by
malt or by mineral acid and properly stirred and sent through a filter press, whilst
in a warm condition or it is filtered in some other manner and a fairly clear
flowing wort is thus obtained.
The cakes remaining in the press or the residues accumulated in any other
manner of filtration may be used as food for cattle or may be properly dried for
transport.
The wort obtained is thinned to about 10% contents of sugar and is filtered

page_text: through a filtering apparatus, through asbestos or cellulose as used for the filtration
of beer by which a perfectly clear liquid is obtained which with the subsequent
fermentation discharges no other solid ingredients except yeast.
This perfectly clear wort is put with dry yeast into a fermenting vat and
fermented at 20 to 24° Reaumur with the admission of perfectly pure atmospheric
air.
In order to supply the air suitably into the fermenting vat the latter is provided
with a false bottom having thin perforations and located just above the true bottom
and the ozonized or purified atmospheric air is driven in between the two bottoms
by means of a fan during the fermentation, said air passing up through the wort,
after passing through the perforated bottom.
The air accelerates the formation of yeast and the thin distribution of the air
prevents the escape of any appreciable quantity of spirit.
Purified air for this part of the process may be produced by the apparatus
shown in the accompanying drawings. Air driven by a pump or fan passes by
pipe under the perforated copper false bottom t of the vessel M and rises
through this perforated bottom and through a similar perforated bottom t¹ above
the first in the acidified water with which the vessel M is partially filled-From
the upper part of this vessel the air so far purified passes by pipe q¹ into a
similar vessel M' and is caused to traverse the two perforated false bottoms t³
and and pass up also in a finely divided state through the acidified liquid in
this vessel Thence the purified air pass by pipe k to be used in the process
herein described.
The windows c and c' allow the action of the air to be seen in the vessels M
and M.
In 8 to 12 hours the fermentation is complete and the wort is then removed
into flat wooden vessels where the yeast will separate in a few hours. The liquid
is then drawn off and distilled for spirit and the yeast is washed with water and
then pressed out.
If there is no room for the yeast separating vessels the yeast may be separated
from the liquid by means of centrifugal machines.
The result according to the substances to be treated, is :-
25% to 40% fermenting and very durable yeast and 12% to 24% absolute
alcohol from the raw material, of which about 200 lbs. may be treated at each
charge.
The advantages of this process are
The obtaining of very large quantities of dry yeast and of alcohol free from
fusel oil from the above raw materials whereby the use of the expensive malt may
be avoided.
By these processes, the raw material can be used in such proportions as to have
not only more contents of sugar but to be also much cheaper as a raw material than
the raw material used heretofore for the manufacture of dry yeast.
A wort is obtained in which the fungoid substances detrimental to the yeast are
removed to a greater degree which therefore gives a very durable yeast.
Lastly the obtaining of a bye product suitable for cattle food and in firm cakes
suitable for transport instead of in a thin flowing state.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed we declare that what we
claim is.
1. The separation of mash obtained from vegetable products containing starch
flour by a filtering process into a) a clear fermentable wort adapted to separate
during the process of fermentation no other solid matters except yeast so that the
yeast forming during the fermentation can be obtained without loss in a mechanical
manner b) cakes suitable for food for cattle which cakes contain all the solid
ingredients of the mash.

page_text: 2. The method of providing matters containing dextrose for utilization for pro-
ducing dry yeast by the inversion of the starch by means of mineral acids under
high pressure whereby malt becomes unnecessary.
3. The method of ventilating the fermenting wort so that the frothing of the
latter is prevented, whereby the evaporation of the alcohol is reduced to a
minimum.
4. For the purpose of obtaining dry yeast from the wort set forth in Claim 1. the
addition of yeast and the simultaneous blowing in of purified and sterilized atmo-
spheric air or of ozonized air into the fermenting vat whereby the formation of the
yeast is accelerated.
5. The employment of asbestos or cellulose filtration with the process set forth
in Claim 1. for obtaining wort by filter presses.
6. For the purpose of introducing purified and sterilized atmospheric air into the
fermenting vat during the process of fermentation an air purifying apparatus which
is filled with strong mineral acid water through which is distributed and blown, air
pressed through a perforated bottom said air passing to the fermenting vat travelling
through a fine perforated sieve or false bottom therein.
Dated this 9th day of December 1890.
HERBERT & Co.,
18, Buckingham Street, Strand, London, W.C., Agents to Applicants.