An Improved Method of Increasing the Formation of Cells During the Process of Fermentation.
Year: 1891

page_text: Date of Application, 21st Feb., 1891
Complete Specification Left, 21st Nov., 1891-Accepted. 24th Dec., 1891
PROVISIONAL SPECIFICATION.
An Improved Method of Increasing the Formation of Cells During
the Process of Fermentation.
1, GEORGE FREDERICK REDFERN, of the firm of G. F. Redfern & Co., the
General Patent Office, No. 4, South Street, Finsbury, in the County of Middlesex,
Patent Agents, do hereby declare the nature of this invention (a communication
from abroad by Joseph. Hradil, of Alt-Döbern, on the Lahue, in the Empire of
Germany, Chemist,) to be as follows:-
-
It is well known that the process of fermentation depends upon the formation
of yeast cells. The object of this invention is to increase and facilitate the
formation of cells during the process of fermentation.
It has been found that materials to be fermented do not contain enough vegetable
mucilage for the process of fermentation to be thoroughly carried out.
According to this invention the said object is attained by adding vegetable
mucilage to the substances to be fermented, or to the medium used for inducing
fermentation.
This vegetable mucilage is distinguished by the fact that it is not soluble in
water, but only swells up into a non-adhesive jelly, and thus to a transparent,
mucilaginous mass, under its influence.
In the dry state it forms amorphous masses, of a more or less horn-like consistency,
which only dissolve in dilute acids with difficulty on boiling.
When the boiling is continued there results a kind of glutinous mucus, similar to
that contained in eye and other cereals, which is known by the name of gluten.
The kind of gum here made use of must not be confounded with the gum which is
soluble in water, for whilst the latter is a kind of modification of dextrine, the
former is not. The vegetable mucilage in question is obtained by boiling down
mucilaginous plants, such as quince and flax seeds, plantago psyllium, fugaceae,
unicellular algæ etc. etc. and in addition the tubers of orchids, the roots of Althea,
and so on, digested with a sufficient quantity of water and kept boiling for a long
time.
When the material is sufficiently exhausted, the mucilage is separated by sieves
or other similar appliances. The mucilage so obtained is then reduced to the state
Instead of the extract of
of extract, or to dryness, in an evaporating pan.
vegetable mucilage the mucilage-yielding substances may be employed directly.
To the vegetable substances yielding mucilage suitable for the present purpose
may also be added, according to Professor Luerssen of Leipzig, all those which
are distinguished by the swelling of mucilage-containing, or so-called gelatinous
membranes on the addition of water, or by the swelling of the cell-membrane in
different layers.
This vegetable mucilage, in one of the forms above referred to, is to be added to
the material to be fermented, or to the active agent in the fermentation itself, in
which process any indifferent material may be added in order to render casier the
equal and minute division of the vegetable mucilage in the mash.
If mucilaginous seeds be employed, the effect of the mucilage is increased by
leaving the seeds in previously.
The amount of vegetable mucilage required is very varied, and is regulated
entirely by the nature of the material to be fermented. For example, in a mash of
potatoes, about 25 or 30 grammes of vegetable mucilage should be used to each

page_text: 1000 litres of mash. This process for increasing the cell-formation can be employed
with great advantage in all alcoholic fermentations,
Dated the 21st day of February 1891.
G. F. REDFERN & Co.,
4, South Street. Finsbury, London, Agents for the Applicant.
COMPLETE SPECIFICATION.
An Improved Method of Increasing the Formation of Cells During
the Process of Fermentation.
1, GEORGE FREDERICK REDFERN, of the firm of G. F. Redfern & Co., the
General Patent Office, No. 4, South Street, Finsbury, in the County of Middlesex,
Patent Agents, do hereby declare the nature of this invention (a communication
from abroad by Joseph Hradil, of Alt-Döbern, on the Lahne, in the Empire of
Germany, Chemist) and in what manner the same is to be performed, to, be
particularly described and ascertained in and by the following statement:-
It is well known that the process of fermentation depends upon the formation of
yeast cells. The object of this invention is to increase and facilitate the formation
of cells during the process of fermentation.
It has been found that materials to be fermented do not contain enough vegetable
mucilage for the process of fermentation to be thoroughly carried out.
According to this invention the said object is attained by adding vegetable
mucilage to the substances to be fermented, or to the medium used for inducing
fermentation.
This vegetable mucilage is distinguished by the fact that it is not soluble in water,
but only swells up into a non-adhesive jelly, and thus to a transparent, mucilaginous
mass, under its influence.
In the dry state it forms amorphous masses, of a more or less horn-like consistency,
which only dissolve in dilute acids with difficulty on boiling.
When the boiling is continued there results a kind of glutinous mucus, similar to
that contained in rye and other cereals, which is known by the name of gluten.
The kind of gum here made use of must not be confounded with the gum which
is soluble in water, for whilst the latter is a kind of modification of dextrine,
the former is not. The vegetable mucilage in question is obtained by boiling
down mucilaginous plants, such as quince and flax seeds, plantago psyllium,
fugaceae, unicellular alga etc. etc. and in addition the tubers of orchids, the roots; of
althea, and so on, digested with a sufficient quantity of water and kept boiling for a
long time.
When the material is sufficiently exhausted, the, mucilage is separated by
sieves or other similar appliances. The mucilage so obtained. is then reduced
to the state of extract, or to dryness, in an evaporating pan. Instead of the
extract of vegetable mucilage the mucilage-yielding substances may be employed
directly.
To the vegetable substances yielding mucilage suitable for the present purpose
may also be added, according to Professor Luerssen of Leipzig, all those which
are distinguished by the swelling of mucilage-containing, or so-called: gelatinous
membranes on the addition of water, or by the swelling of the cell membrane in
different layers.
This vegetable mucilage, in one of the forms above referred to, is to be added
to the material to be fermented, or to the active agent in the fermentation itself, in
which process any indifferent material may be added in order to render- easier thie
equal and minute division of the vegetable mucilage in the mash.
If mucilaginous seeds be employed, the effect of the mucilage is increased by
leaving the seeds in previously."

page_text: The amount of vegetable mucilage required is very varied, and is regulated
entirely by the nature of the material to be fermented. For example, in a mash
of potatoes, about 25 or 30 grammes of vegetable mucilage should be used to each
1000 litres of mash. This process for increasing the cell-formation can be employed
with great advantage in all alcoholic fermentations.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, I declare that what I
claim is :-
The herein described method of increasing the formation of yeast-cells during
the process of fermentation and for the better fermentation of the mash, consisting
in the addition of vegetable mucilage or of materials containing vegetable mucilage
to the mashed materials to be subjected to fermentation, or to the yeast, which
vegetable mucilage is characterized by the fact that it undergoes swelling and.
forms a jelly on the addition of water, substantially us set forth.
Dated the 21st day of November 1891.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.