Improvements in and relating to the Manufacture of Yeast.
Year: 1890

page_text: Date of Application, 27th Sept., 1890
Complete Specification Left, 4th June, 1891-Accepted, 5th Sept., 1891
PROVISIONAL SPECIFICATION.
[Communicated from abroad by A. BRUUN, of Bodstrup, near Slagelse, in the
Kingdom of Denmark, Engineer.]
Improvements in and relating to the Manufacture of Yeast.
I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake & Co., Patent Agents,
45 Southampton Buildings, in the County of Middlesex, do hereby declare the nature
of this invention to be as follows:-
My invention relates to improvements in the process for the manufacture of
pressed yeast introduced into England by Mr. Eusebius Bruun about 10 years ago.
The improved process has for its object to produce pressed yeast of the best
quality, that is to say, of the best colour, greatest possible leavening power
and durability, and this, too, in such quantities, that it allows of the simul-
taneous manufacture of spirit being either entirely dispensed with, or to be
reduced to such a small quantity that compared with the quantity of yeast
produced it only becomes an additional or secondary product, and yet with
much greater pecuniary advantage than by the old method, by which the spirit
becomes the main and the yeast the secondary product.
As raw material all kinds of grain can be used in accordance with the local
prices such as wheat bran or other substances containing nitrogen with or
without the addition of malt germs. The main substance containing 75 per cent.
of the said raw material is taken from barley, rye or maize, according to the
local prices at any time. The corn or grain is washed, malted and ground;
5 per cent. of barley or buckwheat and 20 per cent. of rye or maize are used
but these materials are used in the unmalted state, and soaked, so that they can be
ground like green malt in an ordinary malt-mill, with two rollers. The grain thus
divided, is left to soak in water for 24 hours a slight amount of muriatic acid being
added. It is then left in the ordinary manner for the formation of maltose and by
various treatments, such as filtration through its own skins and the subsequent passage
through sieves having different sized meshes, it is either conveyed directly to
the fermenting chambers or subjected to a further filtration either through
animal charcoal by the aid of steam pressure, or through siliceous earth or
other similar inorganic substances in the cold state, whereby an almost colourless
fluid of about 10 per cent. by the saccharometer is obtained. This fluid must
have a temperature of about 30 degrees Centigrade to which it is reduced by
cooling; and kept at this temperature partly by cooling and partly by the
addition of steam through the whole period of fermentation, which is promoted
by the introduction of atmospheric air whereby the fermentation is completed
in about 10. hours. The yeast added may be ordinary yeast dissolved in water
heated to 30 degrees.
After the fermentation has been finished the yeast is separated from the fermented
fluid, either by precipitation or by centrifugal separation.
Cleaning and pressing operations are effected as usual.
If a simultaneous production of spirit be desired this is attained in the usual
manner by distilling the fluid which remains after the precipitation or centrifugal
separation.
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ca
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1000

page_text: Improvements in and relating to the Manufacture of Yeast..
I, HENRY HARRIS LAKE of the firm of Haseltine Lake & Co. Patent Agents,
:45 Southampton Buildings, in the County of Middlesex, 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 relates to improvements in the process for the manufacture of
pressed yeast introduced into England by Mr. Eusebius Bruun about 10 years ago.
The improved process has for its object to produce pressed yeast of the best
quality, that is to say, of the best colour, greatest possible leavening power and
durability, and this, too, in such quantities, that it allows of the simultaneous
manufacture of spirit being either entirely dispensed with, or to be reduced to such
a small quantity, that, compared with the quantity of yeast produced it only
becomes an additional or secondary product, and yet with much greater pecuniary
advantage than by the old method, by which the spirit becomes the main and the
yeast the secondary product.
As raw material all kinds of grain can be used in accordance with the local
prices, with or without the addition of malt germs, wheat bran, or other substances
containing nitrogene. The main substance containing 75 per cent. of the said raw
material is taken from barley, rye or maize, according to the local prices at any
time the corn or grain is washed, malted and ground. 5 per cent. of barley or
buck-wheat and 20 per cent. of rye or maize are used but these materials are used
in the unmalted state, and soaked so that they can be ground like green malt on an
ordinary malt mill, with two rollers. The grain thus divided is left to soak in
water for 24 hours a slight amount of muriatic acid being added. It is then left in
the ordinary manner for the formation of maltose and by various treatments, such
as filtration through its own skins and the subsequent passage through sieves
having different sized meshes, it is either conveyed directly to the fermenting
chambers or subjected to a further filtration either through animal charcoal by the
aid of steam pressure or through siliceous earth or other similar inorganic
substances in the cold state, whereby an almost colourless fluid of about 10 per cent.
by the saccharometer is obtained. This fluid must have a temperature of about
30 degrees Centigrade to which it is reduced by cooling; and kept at this
temperature partly by cooling and partly by the addition of steam through the
whole period of fermentation, which is promoted by the introduction of atmospheric
air whereby the fermentation is completed in about 10 hours. The yeast added
may be ordinary yeast dissolved in water heated to a temperature of 30 degrees.
After the fermentation has been finished the yeast is separated from the fer-
mented fluid, either by precipitation or by centrifugal separation. The cleaning
and pressing operations are effected as usual.
If a simultaneous production of spirit be desired this is attained in the usual
manner by distilling the fluid which remains after the precipitation or centrifugal
separation.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, as communicated to me by my
foreign correspondent, I declare that what claim is
First. In the manufacture of pressed yeast the washing of the material, such
as barley buck wheat, rye, maize and the like before grinding substantially as
specified.
Second. The production of wort, almost clear as water, partly by means of
a system of sieves and partly by conducting the wort through animal charcoal
under steam pressure.

page_text: Third. The retaining of the wort at the same temperature during the whole
process of fermentation by the combination of heating and cooling apparatus.
Fourth. The removal from the fermented yeast of the remaining gluten by
precipitating yeast before it is separated from the wort.
Dated this 28th day of May 1891.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.