IMPROVED COMBINATION OF INGREDIENTS FOR THE MANUFACTURE OF A NEW YEAST TO BE USED AS A SUBSTITUTE FOR GERMAN OR FOREIGN YEAST
Year: 1877

page_text: LETTERS PATENT to Newson Dunnell Garrett, of Portsmouth, in the County
of Hants, Captain, Half-pay, Royal Artillery, for the Invention of "IMPROVED
COMBINATION OF INGREDIENTS FOR THE MANUFACTURE OF A NEW YEAST
TO BE USED AS A SUBSTITUTE FOR GERMAN OR FOREIGN YEAST."
Sealed the 3rd July 1877, and dated the 8th January 1877.
PROVISIONAL SPECIFICATION left by the said Newson Dunnell Garrett at
the Office of the Commissioners of Patents on the 8th January 1877.
NEWSON DUNNELL GARRETT, of Portsmouth, in the County of Hants, Captain,
Half-pay, Royal Artillery. "IMPROVED COMBINATION OF INGREDIENTS FOR THE
MANUFACTURE OF A NEW YEAST TO BE USED AS A SUBSTITUTE FOR GERMAN OR
FOREIGN YEAST."
This Invention relates to improved combination of ingredients for the manu-
facture of a new yeast to be used as a substitute for German or foreign yeast, and
consists in first washing brewer's yeast, or it may be distiller's yeast, in water, luke-
warm, in order to remove the bitter taste and to render it more white, the washing
being effected as often as is necessary. I then take about 2 per cent. caustic
potash, about 3 per cent. of alkali, preferably carbonate soda, about 3 per
cent. sugar of milk or of natural sugar, and about 20 per cent. of arrowroot or
of potato starch. These latter ingredients are pounded and thoroughly mixed
as a powder to be placed in the washed yeast and stirred to completely amalga-
mate one body with the other; it is then pressed in a suitable filter press and
brought into a dry state, the yeast by the admixture being converted into a body for
use as a substitute for German or foreign yeast.
The second part of my Invention consists in compounding the above named
ingredients together in about the proportions named and in afterwards adding
them to the washed yeast.
In some cases the caustic potash may be omitted from the powder and added just
prior to the mixture being used.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Newson Dunnell Garrett in the Great Seal Patent Office on the 6th
July 1877.
NEWSON DUNNELL GARRETT, of Portsmouth, in the County of Hants, Captain,
on Half-pay, in-the Royal Artillery. "IMPROVED COMBINATION OF INGREDIENTS
FOR THE MANUFACTURE OF A NEW YEAST TO BE USED AS A SUBSTITUTE FOR
GERMAN OR FOREIGN YEAST."
The object of this Invention is to produce an improved compound or preparation
of ingredients which may be used as a substitute for German or foreign yeast. The
foundation of my improved preparation is the ordinary brewer's or distiller's yeast,
which is now almost a waste product, and is thrown away in large quantities as
useless, as there is a great difficulty in preserving it in a proper state for any length
of time. Attempts have beretofore been made to utilize the waste product
by expressing from it a great portion of the moisture it contains, and reducing it to
a solid and nearly dry state. This process has however met with only partial
success, as the fermenting compound thus produced has frequently been found
uncertain in its action. The reason of this uncertainty of action in the pressed
yeast has never been satisfactorily accounted for or explained, but it is believed to
arise in a great measure from the absence from the compound of any matter or
substance on which the germs of yeast can be nourished. Whether this explanation
is sufficient to account for the uncertain behaviour of the ordinary condensed or
solidified yeast or of Patent or German yeast, and to account for the more satis-
factory action of my improved compound, I will not undertake to say, but I may
venture to remark that when brewer's yeast has been treated and prepared in the
way hereafter explained, it has been found to act in a most satisfactory manner,
and with a certainty equal to the ordinary fresh brewer's or distiller's yeast.
In carrying out my Invention I take ordinary yeast, fresh from the tun, and
after passing it through fine hair sieves for the purpose of removing any solid im-
purities I wash it well in pure spring water in order to render it white and to
remove superfluous matter therefrom. In winter the water used for washing the
yeast should be at a temperature of about 56° Fahrenheit, but in summer or in warm
weather the water should be much colder, say at 40° Fahrenheit, in order to reduce
the temperature of the yeast. I find it useful to add to the water used for washing
the yeast a small quantity of flour, the nitrogenous particles of which will remain in
the yeast while the other parts will be washed away with the impurities contained
in the yeast. When it has been sufficiently washed the yeast is allowed to settle,
and when the water has been drawn off the pasty mass is placed in a Needham and
Kite's or other suitable filter press in order to remove all superfluous moisture.
The pressed yeast is then placed in large tubs, troughs, or vessels, which are filled
up with fresh pure spring water, and I add thereto about one half of a mixture
composed of lactine or other unfermentable sugar, alkaline, carbonate, potassium,
phosphate, and farinaceous matter. These substances are mixed in the following
proportions, that is to say :-For every hundred pounds weight of yeast I take two
to three pounds by weight of lactine or sugar of milk or unfermentable sugar, and
from one to three pounds of an alkaline carbonate (carbonate of ammonia by
preference) and from fifteen to twenty pounds of starch (potato starch by preference).
The potassium phosphate is not an essential ingredient, and may occasionally be
omitted, but I have found that as brewer's and distiller's yeast vary considerably
in quality, the phosphate may frequently be added with advantage as it assists in
strengthening the yeast. I find that the addition of from one to three pounds of
potassium phosphate to the above quantities of the other meterials gives good
results, but the exact proportion must, in a great measure, be left to the discretion
of the manufacturer, and must depend upon preliminary experiment. These
ingredients having been well mixed are divided into two equal portions. One of
these portions is added to the yeast in the washing trough, as already mentioned,
and the other is substantially added, as will be hereafter explained.

page_text: The yeast and other materials in the washing trough are then well stirred for a
few minutes and left to settle. The yeast is then allowed to fall to the bottom of
the vessel, and when the whole is deposited I skim the top, and the dirty water is
run or drawn off in any convenient manner. The vessel is again filled with fresh
water and well stirred for from five to ten minutes, and the yeast again allowed to
settle. This cleansing operation may be repeated three or four times until the
yeast is quite pure, sweet, and white. The remaining portion of the mixture of
lactine, alkali, and the farinaceous substance is then added to the yeast and water,
and the whole well stirred for about ten minutes, and when the ingredients have
been well mixed and the water has been drawn off the pasty mass may be passed
through the filter press a second time, after which the compound, which will be
found a powerful, pure, sweet yeast, will be ready for packing for sale or for use.
If on removal of the mass from the filter press it be found to be too moist, it may
be spread out on trays to dry out some of the moisture, and bring it into a state to.
be kneaded up into a compact solid paste of about the consistency of putty. If, on
the contrary, it be found to be too dry a little cold water or mild beer may be
added to bring it to the right consistency for packing.
Although I have spoken of potato starch as the farinaceous substance that is to
be added to the yeast other starches may be used, or arrowroot, sago, semolina
tapioca, or other analogous substances may be employed in place of the potato
starch; I however prefer the latter, because it answers the purpose exceedingly well,
and it is much cheaper than the other substances.
When all the ingredients have been added, and the compound has been brought
to the proper consistency, it must be kneaded or pressed into air-tight boxes, cases,
or other receptacles, and kept in a dry, cool place, through which a current of air
is made to pass.
If treated in this manner the new yeast will keep sweet and
ready for use for a considerable time.
As a modification of the process above set forth I first well wash the yeast in
order to remove therefrom any impurities and extraneous matters, as already
explained. I then intimately mix all the other ingredients together in about the
proportions above mentioned and add them to the washed yeast, which is then
kneaded up to the consistency of putty and brought into a state suitable for the
market.
Having now described my Invention of an improved combination of ingredients
for the manufacture of a new yeast to be used as substitute for German or foreign
yeast, and having explained the manner of carrying the same into effect, I would
observe that I am aware that brewer's yeast has been heretofore washed and pressed
in order to bring it into a dry and solid form, so that it may be easy of transport,
and with a view to enable it to be kept without injury for a long time. I do not
therefore claim any such process as of my Invention, nor do I claim the combina-
tion of a mixture of cane sugar and oleaginous matters with yeast, but that which I
consider to be new, and therefore wish to claim as the Invention secured to me by
Letters Patent, as aforesaid, is cleansing, washing, and purifying yeast as herein set
forth for the purpose of removing impurities and unpleasant taste therefrom, and
then combining it with the chemical ingredients above described or their equiva-
lents in order to impart strength and vitality to the yeast.
In witness whereof, I, the said Newson Dunnell Garrett, have hereunto set my
-hand and seal, the Fifth day of July, in the year of our Lord One thousand
eight hundred and seventy-caven
Witness,
R. KIDNEY,
Clerk to Mess. Garrett & Co.
NEWSON D. GARRETT. (L.S.)