improvements in Cana
Year: 1892

page_text: Date of Application, 16th Nov., 1892
Complete Specification Left, 16th Aug., 1893-Accepted, 11th Nov.,
1893
improvements in Cana
I, FLÉGONT MIKAÏLOVITCH POLSKY, of 65 Rue Emériau Paris in the Republic
of France, Architect, do hereby declare the nature of this invention to be as
follows:-
This invention relates to an improved manufacture of yeast without the production
of alcohol.
The yeast employed in making bread and in distilleries is a product resulting
from distillation in the same way that the yeast necessary for brewing beer is
obtained during the brewing operation. It is unnecessary to describe here these
two operations it being sufficient to note that in the actual processes only about
one tenth part of the substance employed can be converted into yeast.
Knowing that yeast is much more costly quantity for quantity than alcohol or
beer I have sought for and discovered a process by means of which I can convert
nearly the whole of the substance employed into yeast without any portion being
converted into alcohol.
In carrying out my invention I take a suitable quantity of green malt, or barley
previously bruised, and the same quantity of flour prepared from wheat malt or
from green or dry wheat malt, likewise bruised, and the same quantities of ordinary
rye flour.
I mix these ingredients together by adding thereto sufficient water
heated to a temperature of from 50° to 60° C. to transform the substances employed
into a paste which after carefully kneading I allow to remain for from 2 to 3 hours
in an open vessel to allow the substances employed to turn sour.
At the end of this time I add water at a temperature of from 90° to 95° C. as
quickly as possible until the diluted mixture is of a temperature of from 62° to 65° C.
I then cover the vessel and allow the mixture to remain for about an hour and a half
to allow the farinaceous matters to be transformed into sugar.
On the mixture being uncovered I cool it as quickly as possible by plunging
therein, for example in summer, vessels filled with cold water or ice, until the
temperature falls to about 32° C. and I then add ordinary pressed yeast previously
prepared in the following manner:-For the total of all the dry substances
employed I take 10 per cent. of pressed yeast and after having diluted these two
substances in water at 32° C. or in a portion of the mixture from the vessel the
proportion being about four times more in weight than that of the yeast I allow the
mixture to rest for about half an hour to allow the pressed yeast time to ferment.
I then add for one gramme of pressed yeast 0.007 gramme or 0.008 gramme of
tartaric acid (CH200); I then pour this mixture into the mixture in the
vessel and about two hours afterwards I add the same quantity of bicarbonate of
soda (NaO, 2 CO) or carbonate of potash (KO,CO,).
After adding the bicarbonate of soda I allow the mixture to remain for about
four hours occasionally stirring it and during this time the process of the
multiplication of the yeast commences.
Half an hour after having added to the mixture the yeast and substances above
mentioned I commence to prepare a second mixture exactly in the same way as the
first but taking only half the quantities of malts and flours and instead of adding
thereto tartaric acid and bicarbonate of soda or carbonate of potash I add the
same quantity of carbonate of ammonia (AzHCl) or of sal ammoniac (H,NCI)
dissolved in a small quantity of water and poured into the fermented yeast in the
same manner as described with reference to the first mixture.

page_text: When the second mixture is ready I mix it with the first mixture and I then
allow this fresh mixture to remain for from 6 to 8 hours to allow the yeast to form
definitively after which the yeast is precipitated on the bottom of the vessel.
After passing the yeast through a sieve in order to separate it from the husks
and other impurities, which I sometimes do before mixing the two mixtures
together, I proceed to wash the yeast which is performed in a solution of phosphate
of lime (Pho 3 CaO). I always prefer to employ the phosphate of lime throughout
the process.
The pressing of the yeast does not differ from the processes at present in use and.
I do not therefore describe it.
By my improved process I can obtain a very white pressed yeast in the proportion
of about 90 per cent. of the weight of the substance employed. If colour is not
important, as it frequently is not, wheat flour need not be employed and the
absence of this flour or of wheat malt greatly facilitates the process of multi-
plication of yeast. For the latter reason I sometimes dispense with the washing in
the solution.
Dated this 16th day of November 1892.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Yeast.
I, FLÉGONT MIKAÏLOVITCH POLSKY, of 65, Rue Emériau, Paris, in the
Republic of France, Architect, do hereby declare the nature of this invention and
in what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement :-
This invention relates to an improved manufacture of yeast without the produc-
tion of alcohol.
The yeast employed in making bread and in distilleries is a product resulting
from distillation in the same way that the yeast necessary for brewing beer is
obtained during the brewing operation. It is unnecessary to describe here these
two operations, it being sufficient to note that in the actual processes only about
one tenth part of the substance employed can be converted into yeast.
Knowing that yeast is much more costly quantity for quantity than alcohol or
beer I have sought for and discovered a process by means of which I can convert
nearly the whole of the substance employed into yeast without any portion being
converted into alcohol.
In carrying out my invention I take a suitable quantity of green malt, or barley
previously bruised, and the same quantity of flour prepared from wheat malt or
from green or dry wheat malt, likewise bruised, and the same quantities of ordinary
rye flour.
I mix these ingredients together and to one half the quantity I add
sufficient water heated to a temperature of from 50° to 60° C. to transform the
substances employed into a paste which after carefully kneading I allow to remain
for from 2 to 3 hours in an open vessel to allow the substances employed to
turn sour.
At the end of this time I add water at a temperature of from 90° to 95° C. as
quickly as possible until the diluted mixture is of a temperature of from 62° to 65° C.
then cover the vessel and allow the mixture to remain for about an hour and
a half to allow the farinaceous matters to be transformed into sugar.
On the mixture being uncovered I cool it as quickly as possible by plunging
therein, for example in summer, vessels filled with cold water or ice, until the
temperature falls to about 32° C. and I then add ordinary pressed yeast previously
prepared in the following manner-For the total of all the dry substances
employed I take 10 per cent. of pressed yeast and after having diluted this substance

page_text: in water at 32° C. or in a portion of the mixture from the vessel, the proportion
being about four times more in weight of water than that of the yeast taken from
the vessel, I allow the mixture to rest for about half an hour to allow the pressed
yeast time to ferment. I then add for one gramme of pressed yeast 0.007 gramme
or 0.008 gramme of tartaric acid (CHO): I then pour this mixture into the
mixture in the vessel and about two hours afterwards I add the same quantity of
bi-carbonate of soda (NaHCO,) or carbonate of potash (K,CO₂).
After adding the bi-carbonate of soda I allow the mixture to remain for about
four hours occasionally stirring it and during this time the process of the multipli-
cation of the yeast commences.
Half an hour after having added to the mixture the yeast and substances above
mentioned commence to prepare a mixture from the other half of the mixed
ingredients exactly in the same way as the former mixture but instead of adding
thereto tartaric acid and bi-carbonate of soda or carbonate of potash I add the same
quantity of carbonate of ammonia (NH), CO, or of sal ammoniac (NHCI)
dissolved in a small quantity of water and poured into the fermented yeast in the
same manner as described with reference to the first mixture.
When the second mixture is ready I mix it with the first mixture and I then
allow this fresh mixture to remain for from 6 to 8 hours to allow the yeast to form
definitively after which the yeast is precipitated on the bottom of the vessel.
After passing the yeast through a sieve in order to separate it from the husks
and other impurities, which I sometimes do before mixing the two mixtures
together, I proceed to wash the yeast which is performed in a solution of phosphate
of lime (Ca, (PO4)2). I always prefer to employ the phosphate of lime throughout
the process.
The pressing of the yeast does not differ from the processes at present in use and
I do not therefore describe it.
By my improved process I can obtain a very white pressed yeast in the
proportion of about 90 per cent. of the weight of the substance employed. If
colour is not important, as it frequently is not, wheat flour need not be employed
and the absence of this flour or of wheat malt greatly facilitates the process of
multiplication of the yeast. For the latter reason I sometimes dispense with the
washing in the before mentioned solution of phosphate of lime.
My process enables me to obtain yeast by employing any kind of farinaceous
cereals and other vegetables containing starch.
Having now particularly described and ascertained the nature of iny said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. A process for manufacturing yeast, preferably pressed yeast without the
production of alcohol consisting essentially in taking a suitable quantity of green
malt, bruised barley for example, and a like quantity of flour prepared from wheat
malt or a like quantity of green or dry wheat malt likewise bruised, mixing these
quantities of barley and malt flour or wheat malt, dividing the mixture into two
equal parts and adding to each part water at 50 or 60 degrees C., kneading the
paste so obtained and leaving it to rest in an open vessel to allow the substances to
turn sour, adding water at 90 to 95 degrees C. in order to obtain a temperature of
62 to 65 degrees C., the vessel being then covered and the mixture left to rest to
allow the farinaceous matter to be converted into sugar, quickly cooling the
mixture until the temperature falls to about 32 degrees C., adding ordinary pressed
yeast, diluting the mixture in water at 32 degrees C. and adding, after a period of
rest, tartaric acid and bi-carbonate of soda or carbonate of potash; preparing in a
similar manner a second mixture with the other half of the malts first referred to,
but substituting carbonate of ammonia or sal ammoniac for the tartaric acid and
bi-carbonate of soda or carbonate of potash, mixing the two mixtures, leaving the
5 whole to rest for 6 to 8 hours, passing the yeast through a sieve, and washing and

page_text: pressing it by the ordinary methods, one or more washings being effected, if
required, in a solution of phosphate of lime, the wheat flour being omitted if
it is not required to produce a colourless yeast substantially as hereinbefore
described.
2. As a new commercial product the pressed white or coloured yeast resulting
from the process described without the production of alcohol.
Dated this 16th day of August 1893.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.