Improvements relating to the Production of Dry Yeast.
Year: 1892

page_text: "Date of Application, 7th Sept., 1892
Complete Specification Lett. 31st May, 1893-Accepted, 1st July, 1893
PROVISIONAL SPECIFICATION
Improvements relating to the Production of Dry Yeast.
We, GERHARD FRANCKE, Dr. Ph. of 2 Schiffbauerdamm, and OSKAR EMIL
NYCANDER, Manufacturer, of 41 Louisenstrasse, both of Berlin, Germany, do
hereby declare the nature of this invention to be as follows:-
The present invention relates to the production of dry or so called German
yeast and its object is to produce a clear yeast from materials, such as molasses,
syrups and similar inferior secondary or waste products, or beet juice and the like
which contain sufficient sugar but little or no proteine, and have hitherto been
considered useless for manufacturing dry yeast on account of their dark colour.
According to the present invention the above named materials are rendered
sufficiently proteinaceous for the formation of yeast by the addition of suitable
substances containing proteine, such as malt germs, rye bran, lupins, vetches, peas
and the like and subsequently being treated with diluted lactic acid at 50° to 55° C.
to effect decoloration. The materials, thus prepared, are filtered or cleared in
clearing vats and allowed to ferment in the usual manner with the assistance
of air.
The decoloration by means of lactic acid, can be effected either by adding the
necessary quantity of lactic acid to the material to be fermented or by adding to
the latter acidulated mash or milk in which pure lactic ferment has formed, and
allowing the fermentation to continue until the material is sufficiently decolored.
The substances containing proteine, are either added as such or in the form of
extracts.
The material to be treated is if necessary previously diluted and neutralised by
being heated to about 75° C. with sulphuric or hydrochloric acid.
By means of the improvements herein described it is possible to produce good
clear yeast even from the darkest molasses and syrups.
Dated the 7th day of September 1802
ERNEST DE PASS,
Chartered Patent Agent,
78, Fleet Street, Loudon, and 6, Victoria Street, Nottingham,
Agent for the Applicants.
COMPLETE SPECIFICATION.
Improvements relating to the Production of Dry Yeast.
We, GERHARD FRANCKE, Dr. Ph., of No. 2, Schiffbauerdamm, and OSKAR
EMIL NYCANDER, Manufacturer, of 41, Louisenstrasse, both of Berlin, Germany,
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:-
Our invention relates to the production of dry or so called German yeast, and
its object is to produce a yeast of good color and suitable for bakers, from materials,
such as molasses, syrups, and similar inferior secondary or waste products, or beet
juice and the like which contain sufficient sugar but little or no proteine, and have
hitherto been considered useless for manufacturing dry yeast on account of their
dark colour.
We have found that the said materials may be deprived of their dark coloration
and disagreeable odor by subjecting them to the action of lactic acid.

page_text: In order to produce a good quality of dry yeast from the said materials we
proceed as follows:
The above named materials are first rendered sufficiently proteinaceous for the
formation of yeast by the addition of suitable substances containing proteine,
such as malt germs, rye bran, lupines, vetches, peas and the like, and subsequently
heated with diluted lactic acid at 50 to 55°:Centigr. for effecting decoloration or
partial bleaching of the solution. Generally a 15-20 hours treatment will be
sufficient. The materials, thus prepared, are filtered or cleared in clearing vats
and allowed to ferment in the usual manner with the assistance of air.
The decoloration, by means of lactic acid, can be effected either by adding the
necessary quantity of lactic acid to the material to be fermented, or by adding to
the latter, acidulated mash or milk in which pure lactic ferment has formed, and
allowing the fermentation to continue until the material is sufficiently decolored.
As a cheap form of lactic acid we may use the spent wash from distilleries
which contains lactic acid.
The substances containing proteine, are either added as such or in the form of
extracts:
The material to be treated is, if necessary, previously diluted and neutralised by
being heated to about 75° C. with sulphuric or hydrochloric acid.
By means of the improvements herein described, it is possible to produce good
clear yeast even from the darkest molasses and syrups.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed, we declare that what we
claim is :
The manufacture of a yeast of good color from molasses, syrup, and similar
dark coloured saccharine products, by decoloring or partially bleaching the
molasses &c. by digesting with a solution containing lactic acid with the addition
of materials rich in proteine, straining off and fermenting the solution, substantially
as hereinbefore described.
7
CL 1902
ERNEST DE PASS,
Chartered Patent Agent,
78, Fleet Street, London, and 6, Victoria Street, Nottingham,
Agent for the Applicants.