Year: 1888

page_text: 1, WILLIAM STEVENS SQUIRE of Clarendon House, St. Johns Wood Park in the
County of Middlesex, Chemical Engineer do hereby declare the nature of this
invention to be as follows:-
My invention relates to the preparation and treatment of liquors for the growth
of yeast of a character similar to those described in my previous Specifications
Nos. 11935 of 1885, 12058 of 1885, 12463 of 1885, 5457 of 1886 and No. 8082
of 1886.
According to my present invention I take coarsely ground malt or a mixture of
coarsely ground malt with coarsely ground raw grain preferably wheat, rye, barley or
oats, and I sift out the coarser particles so as to obtain a moderately fine flour. This
flour is then mashed with water at a temperature of about 140° F so as to obtain a
strong wort of a gravity of about 1110 so far free from solid matter that its gravity
can be ascertained by means of a saccharometer.
Instead of mashing the sifted flour as above described I may mash the coarsely
ground grain, without previous sifting, with water at about 140 F to the consistence
of thin porridge, and I separate the solid matter by straining, preferably under
moderate pressure.
The wort thus obtained in either way is then maintained at a temperature of
about 110° to 120° F for about 30 hours. During this time the mixture becomes sour
and presents ingredienis suitable for yeast food. Reducing the solution to a specific
gravity of about 1080 at a temperature of 70° to 75° F I add yeast, and after some
hours there is a crop of yeast of excellent quality.
After the crop of yeast has been collected, alcohol may be distilled off from the
fermented solution.
When it is desired to obtain the yeast food in a solid or semisolid form for sale, the
solution produced as above described is evaporated, preferably at a low temperature in
vacuo, to a thick syrupy consistence and is then known by the name of peptonised
maltose.

page_text: In the above described process, instead of allowing the wort to become sour, a
quantity of lactic acid equivalent to that which would be produced by its souring, or a
suitable quantity of sulphuric, hydrochloric or phosphoric acid, or acid phosphate of.
lime, or of concentrated distillers' spirit wash (which contains much lactic acid) may
be added to the wort which may then be used as yeast food. I prefer however to
digest the mixture of worts and acid for 24 hours at a temperature of 110° to 120°
before using it as yeast food. The acids or concentrated spent wash may be added to
the porridge like mash before the separation of the solid matters, which may
afterwards be separated either immediately or after a digestion of 24 hours.
Although yeast may be collected after fermentation from the liquors prepared as
above described, I prefer to transfer the fermented solution, without separating the
yeast, to another wort and collect the yeast from it. This wort may be such as is
described as No. 2 solution in my Specifications No. 12463 of 1885 and No. 5457
of 1886 or such as is also described in iny Specification No. 8082 of 1886.
Instead of acidifying this wort by addition of spent wash as described in the said
Specifications, it may be acidified by adding the spent wash before separation of the
solid matters, or by adding lactic acid sulphuric hydro-chloric or phosphoric acid or
acid phosphate of lime either before separation of the solid matters or by sparging
the separated solid matters with dilute acid and adding the resulting liquor to the
previously separated liquid.
Duded this 2nd day of Fabory 18SS
°

page_text: Improvements in the Manufacture of Yeast.
I, WILLIAM STEVENS SQUIRE of Clarendon House St. Johns Wood Park in the
County of Middlesex, Chemical Engineer 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 :-
My invention relates to the preparation and treatment of liquors for the growth
of yeast of a character similar to those described in my previous specifications
No. 11935 No. 1205855, No. 12,463 No. 54578 and and No. 80828.
According to my present invention I take coarsely ground malt, or a mixture of
coarsely ground malt, with coarsely ground raw grain, preferably wheat rye barley
or oats, and I sift out the coarse particles so as to obtain a moderately fine flour.
This flour is then mashed with water at a temperature of about 140° F, so as to obtain
a strong wort of a specific gravity of about 1110 so far free from solid matter that its
gravity can be ascertained by means of a saccharometer. Instead of making the
sifted flour as above described, I may mash the coarsely ground grain without
previous sifting with water at about 140° F to the consistency of thin porridge, and
I separate the solid matter by straining, preferably under moderate pressure.
The wort thus obtained in either way is then maintained at a temperature of about
110° to 120 F for about 30 hours.
During this time the mixture becomes sour, and presents ingredients suitable for
yeast food. Reducing the solution to a specific gravity of about 1080, at a tempera-
ture of 70° to 80°, FI add yeast, and after some hours fermentation there is an
abundant crop of yeast of excellent quality.
After the crop of yeast has been collected alcohol may be distilled off from the
fermented solution.
When it is desired to obtain the yeast food in a solid or semi-solid form for sale, the
solution produced as above described is evaporated preferably at a low temperature in
vacuo to thick syrupy consistence, and is then known by the name of "peptonised
maltose.
In the above described process, instead of allowing wort or mash to become sour
a quantity of lactu acid equivalent to that which would be produced by its souring,
or a suitable quantity of sulphuric, hydrochloric or phosphoric acid or acid phosphate
of lime or of concentrated spent wash (which contains much lactu acid) may be
added to the wort which may then be used as yeast food.
Or the wort or mash may be acidified by means of sulphuric hydrochloric or
phosphoric acid or acid phosphate of lime and after digestion for some hours, the acid
used may be wholly or partially neutralised with potash, soda, lime, magnesia, or
their carbonates, and either of the other acids or concentrated spent wash added, so
as to produce the same amount of acidity as would be obtained by the spontaneous
souring of the worts, as explained above, or preferably the spent wash is neutralised
or nearly neutralised with potash, soda, lime or magnesia, or their carbonates, and

page_text: added to the wort or mash which has been acidified and digested with the sulphuric,
hydrochloric, or phosphoric acid. In any case the solid matter being removed either
before, during or after the acidification or subsequent treatment, but before the yeast
is added, so that the gravity, and attenuation of the wort, can be ascertained by
means of the saccharometer.
In all cases I prefer to digest the mixture of wort or mash and acid for 24 hours at
a temperature of 110° to 120° before using it as yeast food.
Although yeast may be collected after fermentation from the liquors as above
described I prefer to transfer the fermented solution without separating the yeast to
another wort, and collect the yeast from it. This wort may be such as is described as
No. 2 solution in my Specification No. 12463% or No. 5457 or such as is also
described in my specification No. 8082 of 1886.
Instead of acidifying this wort by addition of spent wash as described in the said
specifications it may be acidified by adding the spent wash before separation of the
solid matters or by adding lactu acid, sulphuric, hydrochloric, or phosphoric acid or
acid phosphate of lime either before or after the separation of the solid matters, or
by sparging the separated solid matters with dilute acid and adding the resulting
liquor to the previously separated liquid so as to produce in the final mixture an
acidity equal to about per cent. of lactu acid.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed I declare that what I
claim is
1. The herein described process for the manufacture of yeast, by making a liquid
infusion of mixed malt and grain practically free from solid matter, souring and
fermenting the infusion and collecting yeast from the fermented infusion or from
wort with which it is mixed.
2. The modification of the process which consists in artificially souring the material
by addition of acid, removing the solid matter, and fermenting, substantially as
described.
3. The farther modification of the process which consists in artificially souring
the material by addition of acid, suitably neutralising, and adding other acid or
spent wash or without neutralising adding neutralised spent wash, removing the
solid matter, and fermenting, substantially as described.
4. Concentrating the infusion above referred to for the production of "peptonised
maliose" suitable for transport, as yeast food, substantially as described.
5. In preparing wort to be treated by the fermented infusion above referred to,
acidifying by addition of spent wash before removal of solid matters or by addition of
acid, or by adding to the wort the liquor obtained by sparging the separated solid
matters with dilute acid, substantially as described.
Dated this 2nd day of November 1888.