A New or Improved Nutritious Extract.
Year: 1898

page_text: Date of Application, 20th July, 1898
Complete Specification Left, 7th Apr., 1899-Accepted, 20th May, 1899
A New or Improved Nutritious Extract.
I, OTTO GERHARD CHRISTOPH LUDWIG JOSEPH OVERBECK, Fellow of the Chemical
Society, Fellow of the Geological Society, and Scientific Director at Messrs. Hewitt
Brothers, Limited, of Tower Brewery, Great Grimsby, in the County of Lincoln,
do hereby declare the nature of this invention to be as follows:--
The invention relates to a new or improved nutritious extract.
In carrying my invention into effect, I take any suitable quantity of pressed yeast
and place the same in boiling water until the yeast has become liquefied and the
yeast cells are burst. I then boil the mixture for a few minutes, after which I allow
it to cool to about 130°-140° Fahrenheit.
I then add malt combs weighing about half the weight of the pressed yeast, and
the whole is digested for from two to three hours at from 130° to 140° Fahrenheit.
The mixture is then boiled for about half an hour, a little chalk or other suitable
alkali being added to the liquid to neutralize acidity and to clarify the same, after
which the liquid is run off.
The mixture is then filtered and the filtered product is boiled down to any suitable
consistency, constituting the finished product.
A New or Improved Nutritious Extract.
I, OTTO GERHARD CHRISTOPH LUDWIG JOSEPH OVERBECK, Fellow of the Chemical
Society, Fellow of the Geological Society, and Scientific Director at Messrs. Hewitt
Brothers, Limited, of Tower Brewery, Great Grimsby, in the County of Lincoln, 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 :-
The invention relates to a new or improved nutritious extract, having the
characteristics of a meat extract.
In carrying my invention into effect I take any suitable quantity of pressed yeast
and place the same in boiling water, or, if necessary, keep the mixture boiling, until
the yeast has become liquefied and the yeast cells are burst. I then boil the mixture
for a few minutes, after which I cool it, or allow it to cool, to about 130° to 140°.
Pin 977

page_text: Fahrenheit; or if preferred, cold water may be added to cool it to about
130° to 140° Fahrenheit. I then add malt-combs weighing about one-sixth to one-
half the weight of the pressed yeast, and the whole is digested at from 120° to 130°
Fahrenheit for from 2 to 3 hours (shorter or longer if necessary in each particular
case). By the addition of malt-combs to the yeast and digesting the mixture as
above stated, the albumenoids of the yeast are peptonized and rendered soluble. The.
mixture is then boiled for about half an hour, a little chalk or other suitable alkali
being added to the liquid to neutralize acidity and to clarify the same, after which
the liquid is run off from the mass. This liquid mixture containing an admixture of
dead yeast cells and some malt-combs, is then filtered or mechanically clarified by
analogous methods, and the filtered liquid product is boiled down to any suitable
consistency, constituting the finished product, and may be salted or flavored to
taste. This extract has largely the flavour, appearance and characteristics of a meat
extract.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I wish it to be under-
stood that I am aware of the Specification of Letters -Patent N. 15885 A.D. 1895
granted to Edward Kressel and that I do not claim anything. described and claimed
therein, and that I am also aware that it has previously been proposed to use pepsin
or other similar digestive agents in the production of a nutritious extract from yeast
and I make no claim to such invention generally, but; I declare that what I
claim is :-
A new or improved nutritious extract of the nature of a meat extract, obtained
from dissolved yeast and malt-combs, substantially as herein described.
HARRIS & MILLS,
23, Southampton Buildings, London, W.C., Agents.
HARRIS & MILLS,
23, Southampton Buildings, London, W.C., Agents.