A Process for Transforming Yeasts into Soluble Alimentary Matters.
Year: 1898

page_text: Date of Application, 10th June, 1898
Complete Specification Left, 12th Dec, 1898-Accepted, 28th Jan., 1899
PROVISIONAL SPECIFICATION.
A Process for Transforming Yeasts into Soluble Alimentary Matters.
I, ALPHONSE DENAEYER, of 3, Place Liedts, Brassels, Belgium, Chemist, do
hereby declare the nature of this invention to be as follows.-
-
Beer and other yeasts are rich in albumen contained in a protoplasm enclosed
in living cellules which constitute the complete organism. It has been attempted
to utilise this albumen by rendering it soluble by peptonising it by means of
digestive ferments or by treating it with acids or alkalies and suitable neutralising
agents It may be ascertained microscopically, while these operations are
carried on, that a large portion of the cellules thus treated escapes diantegra-
tion, and constitutes so much lost or residual matter not chemically acted on.
It is moreover difficult to procure active pepsines, which are always very expen-
sive, in sufficient quantity, and this is a serious obstacle to the practical trans-
formation of yeasts into alimentary products for human use, and especially for
cattle food, which would require a very large supply.
If steam under a pressure of one to three atmospheres or more is injected
into yeast cellules in a closed vessel, the envelopes of the cellules break up and
the protoplasmic albumen which they contain becomes entirely dissolved after
a time dependent on the quantity of yeast acted on and the pressure of the steam.
By thus operating with steam at moderate pressure, there is obtained a liquid
rich in dissolved albumens, which can be concentrated by evaporation, or con-
verted into a dry product very light and of good appearance, by evaporation in
vacuo.
Dated th、 10th day of Jun 1808
ABEL & IMRAY,
Agents for the Applicant
COMPLETE SPECIFICATION
A Process for Transforming Yeasts into Soluble Alimentary Matters.
I, ALPHONSE DENAEYER, of 3, Place Liedts, Brussels, Belgium, Chemist, 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 follow-
ing statement:-
Beer and other yeasts are rich in albumen contained in a protoplasm enclosed
in living cellules which constitute the complete organism It has been attempted
to utilise this albumen by rendering it soluble by peptonising it by means of
digestive ferments or by treating it with acids or alkalies and suitable neutralising
agents It may be ascertained microscopically, while these operations are
"

page_text: carried on,
that a large portion of the cellules thus treated escapes disintegra-
tion, and constitutes so much lost or residual matter not chemically acted on.
It is moreover difficult to procure active pepsines, which are always very expen-
sive, in sufficient quantity, and this is a serious obstacle to the practical trans-
formation of yeasts into alimentary products for human use, and especially for
cattle food, which would require a very large supply.
If steam under a pressure of one to three atmospheres or more is injected
into yeast cellules in a closed vessel, the envelopes of the cellules break up and
the piotoplasmic albumen which they contain becomes entirely dissolved, after
a time dependent on the quantity of yeast acted on and the pressure of the steam.
By thus operating with steam at moderate pressure, there is obtained a liquid
rich in dissolved albumens, which can be concentrated by evaporation, or con-
verted into a dry product very light and of good appearance, by evaporation in
racuo
When certain yeasts are treated, some of the cells remain not acted upon, and
it is therefore necessary to continue the steam treatment for several hours. The
uction of the steam can however be promoted by addition of acid, especially
taitaric acid, which can be afterwards neutralised
-
In treating 5 kilos of pressed yeast, washed with water, the reduction of the
whole can be effected in presence of tartaric acid in two operations each of an
hour's duration When large quantities are treated the length of time is deter-
mined by microscopical observations
None of the digestive processes have such results
The final residue in the form of an albuminous paste contains scarcely any
whole cells; it cannot be dissolved by injecting steam but it can be subjected
to the known processes for digesting albuminous matters by acids in presence of
water and pepsine and can thus fuinish an extract which can be added to those
obtained by the treatment with steam and tartaric acid, for instance.
Having now particularly descubed and ascertained the nature of this invention,
and in what manner the same is to be performed, I deolare that what I claim is :-
The transformation of yeasts into soluble albuminoid alimentary substances
by the injection of steam with or without addition of chemical bodies, particularly
tartaric acid
Dated the 12th day of Dasamba 1900