The Manufacture of a New Alimentary Extract.
Year: 1895

page_text: Date of Application, 23rd Aug., 1895
Complete Specification Left, 12th May, 1896-Accepted, 13th June, 1896
The Manufacture of a New Alimentary Extract.
I, EDWARD KRESSEL, 20, Paget Road, Stoke Newington, in the County of
London, Analytical Chemist, do hereby declare the nature of this invention to
be as follows:-
This invention relates to the manufacture of a new alimentary vegetable extract
very rich in soluble albumen and phosphates and therefore of great value as an
article of food.
In manufacturing my extract I take ordinary yeast such as brewers' yeast,
preferably the "bottom yeast," and wash the same so as to remove the bitter taste
therefrom. I then strain off the water and subject the washed yeast to a temperature
of about 212° Fahrenheit for a suitable period, say, from two to three hours. The
resulting product is then allowed to stand and strain or it may be passed through a
filter press so as to remove all deposit and the liquid is then condensed until it
attains the consistency of a paste when it is ready to be packed or put up
for use.
In cases where I wish to obtain a powdered extract the boiled, washed yeast is
condensed without being strained and when dried is ground into powder.
Dated this 23rd day of August 1895.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
The Manufacture of a New Alimentary Extract.
I, EDWARD KRESSEL, of 20, Paget Road, Stoke Newington, in the County of
London, Analytical 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 following statement :-
This invention relates to the manufacture of a new alimentary vegetable extract
very rich in soluble albumen and phosphates and therefore of great value as an
article of food.
In manufacturing my extract I take ordinary yeast such as brewers' yeast,
preferably the "bottom yeast" and wash the same so as to remove the bitter taste
therefrom, that is to say, I wash the yeast.three times in water without the addition
of any chemicals.
'
I then remove the water by straining and subject the yeast, which now contains
about 75% of water and 25% of pure yeast, to a temperature not exceeding 58° C.
for a space of time not less than three hours. I have found in practice that this
temperature is sufficient to kill the yeast cells but is not high enough to coagulate
the albuminoids which form about 8% of the pure yeast and comprise together
with other constituents the real flesh formers of my extract without which it would
be considerably reduced in value. Should. the temperature, to which the yeast is
subjected, materially exceed 58° C. the albuminoids will be coagulated and will
afterwards be filtered off with the cellulose matter.

page_text: I find it advantageous therefore in practice to conduct this heating operation
in vacuo so that the temperature can be accurately regulated.
At the end of about three hours the contents of the vacuum pan or other heating
vessel have become somewhat pasty and after thinning the same with water I strain
the liquor or pass it through a filter press so as to remove all solid matter or deposit.
The resulting clear liquor is then condensed until it attains the consistency of a
paste when it is ready to be potted or put up for use.
In cases where I wish to obtain a powdered extract the washed yeast treated as
above described is condensed without being filtered and when dried is ground into
powder.
I have found by experiment that every 5 ko. of pressed yeast yields about 0.75 ko.
of my extract with about 20% of moisture.
The following table gives the result of a careful analysis of my alimentary
extract —
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 described process for the manufacture of a new alimentary extract,
such process consisting in subjecting washed yeast, after removal of the water
therefrom, to a temperature not exceeding 58° C., that is to say, to a temperature
sufficient to kill the yeast cells but not high enough to coagulate the albuminoids
contained in the said yeast cells, and then straining or filtering the resulting
product so as to remove all solid matter and condensing the liquid, substantially
as described.
2. As an article of manufacture the new alimentary extract herein before
described.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.