IMPROVEMENTS IN THE MANUFACTURE OF YEAST
Year: 1885

page_text: I WILLIAM STEVENS SQUIRE of Clarendon House, St Johns Wood Park, London
NW, in the county of Middlesex, Chemical Engineer, do hereby declare the nature
of my invention for IMPROVEMENTS IN THE MANUFACTURE OF YEAST to be as
follows:-
--
This invention consists in the growth of yeast in a saccharine solution so prepared
that it contains a large amount of peptonised albuminous matter. In order to
prepare such a solution, I mash ground malt, or a mixture of ground malt with
ground raw grain, preferably either wheat, rye, barley, or oats, at a temperature of
140° F or thereabouts, in such a way that the resulting mixture has about the
consistency of porridge. The mixture is then allowed to cool gradually. During
the process of cooling the mixture becomes sour, owing to the formation of lactic
acid. Under these circumstances the albuminous matters are, to a great extent
converted into peptones suitable for yeast food. At the expiration of from 30 to
40 hours the mixture is diluted, and the solid matter is separated by straining,
preferably with the aid of pressure. In the solution thus obtained yeast grows
with great rapidity, and the product is of excellent quality. For the growth of
yeast I prefer to employ a peptonised saccharine solution of about 1080 specific
gravity, and a temperature of 70° to 75° F. After the crop of yeast has been
collected, alcohol may be distilled off from the fermented solution. .
When it is desired to obtain the yeast food in a solid, or semi-solid, form for sale,
the solution is evaporated, preferably at a low temperature "in vacuo," to a thick
syrupy consistence, and is then known by the name of "peptonised maltose."
'

page_text: Improvements in the Manufacture of Yeast.
I, WILLIAM STEVENS SQUIRE, of Clarendon House, St John's Wood Park in the
County of Middlesex, Chemical Engineer, 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 :-
This invention consists in the growth of yeast in a saccharine solution so prepared
that it contains a large amount of peptonised albuminous matter. In order to
prepare such a solution, I mash ground malt or a mixture of ground malt with
ground raw grain, such as wheat, rye, barley or oats, at a temperature of 140° F or
thereabouts with such a quantity of water that the resulting mixture has about
the consistence of porridge. This mixture is then allowed to cool gradually.
During the process of cooling the mixture becomes sour, and the albuminous
matters are rendered suitable for growth of yeast. At the expiration of from
30 to 40 hours allowed for cooling, the mixture is diluted with water and the solid
matter is separated by straining, preferably with the aid of moderate pressure. In
the solution thus obtained yeast grows with great rapidity, and the product is of
excellent quality. For the growth of yeast, I prefer to employ this solution of
about 1080 sp. gr. and at a temperature of 70° to 75° F. After the crop of yeast
has been collected, alcohol may be distilled off from the fermented solution.
When it is desired to obtain the yeast food in a solid or semi-solid form for
transport, storage or sale, the solution produced as above described is evaporated
preferably at a low temperature "in vacuo," to a thick syrupy consistence, which
can be diluted when required for use.
'
Having now particularly described and ascertained the nature of my said.
invention and in what manner the same is to be performed, I declare that what
I claim is:-
-:
1. The berein described process for producing, by mashing malt and grain, cooling
and souring the mash and straining off the liquid, a saccharine solution suitable for
growth of yeast.
2. The manufacture of yeast food in a form suitable for transport or storage by
concentrating by evaporation the saccharine solution referred to in the preceding
claim.