Improved Process of Treating Yeast and Yeast Products.
Year: 1898

page_text: Improved Process of Treating Yeast and Yeast Products.
I, RICHARD RÜCKFORTHI, of Pommerensdorferstrasse, Stettin, Germany, Mer-
chant, do hereby declare the nature of this invention to be as follows:-
When transforming yeast into products which, owing to the high proportion
of albuminous substances, contained in them, are to be used as food or alimentary
substances, the process hereinafter described is used in order to obtain products
of a certain taste and good quality.
The process consists first in sufficiently drying say by compression, the cleaned
and washed yeast. The yeast so dried is heated for a considerable time, the tem-
perature being maintained comparatively low, and vacuum pans being used, if
desired. The temperature, as well as the length of time of the heating, is not
always the same, but depends on many circumstances so that they must be ascer-
tained experimentally for each product. After the heating the substance obtains
a peculiar definite taste similar to that of meat extracts. This substance may be
heated until it loses all moisture and may be used for various purposes in the
shape of powder. The product which consists of cell-membranes and cell-liquid
may be, however, deprived of its liquid by filtration, after a substance which will
assist filtration has been added, and the liquid condensed or not and the pulverised
residue may be used separately. The products may be also further treated by
peptonising them according to well known methods or by treating them with
pancreatin or other proteinlytic substance, or by rendering them easily soluble in
some other manner.
For many products it is necessary to remove the characteristic taste produced
by the process, and also to obtain the products in the form of fine meal, which
latter state is impossible to attain according to usual means, as the product can
be obtained entirely without water only with the greatest difficulty and fine
pulverising is impossible unless the condition is fulfilled.
To impart to the products the desired properties, they are treated with alcohol
or analogous substance or derivaties of it having similar actions, or with acetone
or its analogues either alone or mixed together, or added to the alcohol, and,
after such treatment, expressed. The products will then be free from taste and
water, and can be easily ground into the finest flour. The substances dissolved
in alcohol may be recovered from it and used again, and the alcohol, diluted
in the process, may be used again by rectifying it, so that the process is extremely
cheap. The taste may be also removed by heating the products and treating
them with water and afterwards expressing it.
Dated this 28th day of November 1898
BOULT & WADE,
Agents for the Applicant.

page_text: I, RICHARD RÜCKFORTII, of Pommerensdorferstrasse, Stettin, Germany, Mer-
chant, 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:-
When transforming yeast into products, which owing to the high proportion
of albuminous substances contained in them, are to be used as food or alimentary
substances the process hereinafter described is used in order to obtain products
of a certain taste and good quality.
The process consists first in purifying and washing yeast in any suitable man-
ner. It may then be freed from the water mechanically mixed with it, in order
to save space. The yeast treated in this manner is heated for several hours at a
comparatively low temperature, say below 85° C., vacuum pans being used, if
desired. The temperature, as well as the length of time of the heating, is not
always the same, but depends on many circumstances, so that they must be ascer-
tained experimentally for each product. In most cases heating for three hours
at a temperature not exceeding 85° C. will be found to be sufficient. After the
heating, the substance obtains a peculiar definite taste similar to that of meat
extracts. This substance may be heated until it loses all moisture, and may be
used for various purposes, in the shape of powder. The product which consists
of cell-membranes and cell-liquid may be, however, deprived of its liquid by.
filtration through sand, charcoal, infusorial earth, glass wool or the like, the
liquid being afterwards concentrated or not-and the deposit reduced to powder,
may be used separately. The products may be also further treated by peptoni-
sing them according to well known methods or by treating them with pancrea-
tin or other proteinolytic substance, or be rendered easily soluble in some other
manner.
For many products it is necessary to remove the characteristic taste produced
by the process, and also to obtain the products in the form of fine powder, which
latter state is impossible to attain according to the usual means, as the product
can be obtained entirely without water only with the greatest difficulty and fine
pulverising is impossible unless this condition is fulfilled.
To impart to the products the desired properties they are heated for several
hours at a temperature below 60° C. with alcohol or the like, or derivatives of
alcohol having similar action, or with acetone or its analogues, either alone or
mixed together, or added to the alcohol and, after such treatment, compressed.
The products will then be free from taste and water, and can be easily ground
into the finest flour. The substances dissolved in the alcohol may be recovered
from it for further use and the alcohol, diluted in the process may be used
again, after rectifying it, so that the process is extremely cheap. The taste
may be also removed by heating the products for some hours with water at a
temperature below 85° C. and afterwards submitting them to pressure to remove
the water.
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. A process of treating yeast and yeast products consisting in heating cleaned
and preliminarily dried, yeast at a low temperature not exceeding 85° C. with or

page_text: without the use of vacuum, until it obtains a characteristic taste substantially
as described.
2. In the process described separating the mixture of cellular walls and cellu-
lar contents by filtration through sand, charcoal, infusorial earth, glass wool
or the like, substantially as described.
3. In the treatment of yeast or yeast products for the purpose of rendering
them fit to be powdered treating the products obtained, after freeing them as
much as possible from water, with alcohol or similarly acting material or acc-
tone or its derivatives either singly or mixed together and evaporating the solvent
by heat substantially as described.
4. In the treatment of yeast or yeast products removing the characteristic
taste from the yeast products obtained by heating the product with water at a
temperature below 85° C. and finally removing the water and compressing the
solid product substantially as described.
5. In the treatment of yeast and yeast products for the purpose of freeing the
products obtained according to Claims 1 and 2 from the taste acquired through
the said treatment preliminarily drying said products heating them for several
hours at a temperature below 60° C. with alcohol or analogous similarly-acting
material or acetone or analogous substances either alone or mixed together or as
addition to alcohol substantially as described.
Dated this 8th day of August 1899.
BOULT & WADE,
Agents for the Applicant.