IMPROVEMENTS IN THE MANU- FACTURE OF PEPTON YEAST AND OTHER LIKE PRODUCTS
Year: 1879

page_text: LETTERS PATENT to Thomas John Handford, of 47, Lincoln's Inn Fields, in
the County of Middlesex, for the Invention of "IMPROVEMENTS IN THE MANU-
FACTURE OF PEPTON YEAST AND OTHER LIKE PRODUCTS." A communication
from abroad by Frederic Marquardt, of Vienna, in the Empire of Austria.
;
PROVISIONAL SPECIFICATION left by the said Thomas John Handford at
the Office of the Commissioners of Patents on the 16th September 1879.
THOMAS JOHN HANDFORD, of 47, Lincoln's Inn Fields, in the County of
Middlesex. "IMPROVEMENTS IN THE MANUFACTURE OF PEPTON YEAST AND OTHER
LIKE PRODUCTS." A communication from abroad by Frederic Marquardt, of Vienna,
in the Empire of Austria.
This Invention relates to the use of new means, such for example as legumes,
the refuse of corn of every description, and in particular bran, malt germs, also the
refuse of breweries for the manufacture of Pepton from soluble protein substances
contained therein, and also the manufacture from Pepton of yeast and other
products of Pepton by extraction by means of a solution of common salt or by
means of acidulated water with subsequent neutralization and evaporation in
vacuo.
:

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Thomas John Handford in the Great Seal Patent Office on the
10th March 1880.
THOMAS JOHN HANDFORD, of 47, Lincoln's Inn Fields, in the County of
Middlesex. 'IMPROVEMENTS IN THE MANUFACTURE OF PEPTON YEAST AND OTHER
LIKE PRODUCTS." A communication from abroad by Frederic Marquardt, of
Vienna, in the Empire of Austria.
1
The said Invention has for its object the use of certain vegetable materials (refuse
or remains) containing proteine or albuminous substances, which hitherto have not
been used for the purpose in question, and the production and extraction of Pepton
from tliem in a soluble and diffusible condition by the action of acidulated water
or by a solution of acidulated fruit or grape sugar, or of acidulated molasses
previously freed from alkalies. The rich peptonic extract is not only a powerful
nourishment of food for mankind, but serves also for the production or manufacture
of artificial and pressed yeast.
The materials employed, according to the said Invention, for the manufacture of
Peptons and peptonic preparations are:-1st., the refuse of all kinds of corn or
grain (by preference malt germs); 2nd., the refuse of oil seeds and all kinds of oil
cakes; 3rd., brewer's grains; 4th., all kinds of leguminous. substances.
In carrying out the said Invention the before mentioned materials are mixed in
a more or less finely divided condition with, say, about 3 times their weight of
water, to which is added according to the quantity of proteine contained in those
materials, say, from one half to six per cent. (of the weight of the materials under
treatment) of either hydrochloric, sulphuric, phosphoric, or lactic acid, or of a
solution of common salt. The mixture is by known mechanical means brought
into a pulpy homogeneous condition, and allowed to remain from, say, about twelve
to twenty four hours at the ordinary temperature under the dissolving action of
these agents.
The proteine or albuminous substance contained in this mixture becomes soluble
and diffusible, consequently is converted into Pepton. As all vegetable Peptons are
soluble in water, or in aqueous solution of fruit, or grape sugar, or of molasses of a
density not exceeding 14° Beaumé, the Pepton may be readily extracted from the
above pulpy mixture by adding such liquids to it. The liquid containing now the
Pepton in solution may be separated from the fibrous or other solid residuum either
by filtration, decantation, pressure, or centrifugal force..
It is obvious that by repeated and successive effusion of the peptonic solutions
over not yet extracted materials contained in a range of vessels, and by separating
the solutions from the solid residuum rich peptonic solutions are obtained of a
specific gravity from 1.04 to 1.06, equal to from 5.55° to 32° Beaumé, which are
finally concentrated either in vacuo, or in a water bath, or by any other known
means to the consistency of a syrup of, say, about 40° Beaumé.
By mixing this cold peptonic syrup with alcohol of from, say, about 85 to 90 per
cent., the whole of the vegetable mucilage and gum becomes dissolved whilst the
pepton is precipitated in an almost pure state. Such extracts of Pepton serve not
only as an excellent nutritious substance for mankind but are particularly adapted
for the production or manufacture of yeast.
In carrying out this part of the said Invention the operation is varied according
as already concentrated peptonic extracts are at disposal, as it is required to
treat only with vegetable substances containing albumen, vizt., proteine.
In the first case about 2 lbs. of Pepton (calculated in its pure and dry state) |
are mixed with, say, about 5 gallons of a solution of fruit, or grape sugar, or of
molasses (freed from alkali) of from 11° to 12° Beaumé, and the mixture is heated to a
temperature of, say, about 25° C., mother yeast is then added to it and the mixture

page_text: is allowed to ferment. In case the peptonic extracts to be used, or the prepared
mixture shews a neutral or alkaline reaction, it is necessary to add a small quantity
of hydrochloric or phosphoric acid to it in order to avoid the formation of fungus.
The introduction of pure air in the fermenting liquid by any known means
promotes the formation, the growth, and quantity of yeast.
The yeast produced on the surface of the liquid is skimmed off and mixed with
the yeast, set finally down at the bottom, then washed with cold water, and
afterwards pressed or operated upon by centrifugal force.
In the second case the materials (refuse or remains of corn or other grain
legumes, husks, and the like) containing proteine or albuminous substances are
mixed with an acidulated solution of fruit, or grape sugar, or molasses of, say, from
about 5.5° to 11° Beaumé in about the proportions before mentioned for the use of
Pepton and the saccharine solution.
The operations of the separation of the liquid extract from the solids, the heating
of the same, the charging with yeast, the introduction of air into the fermenting
liquid, the conduct of the fermentation and the production of yeast are all carried
on in the manner hereinbefore described.
When an artificial liquid yeast is required for the fermentation and production
of alcohol there is mixed with a given quantity of sweet mash or worts a suitable
proportional quantity of peptonic extract, mother yeast is added, and the whole is
allowed to ferment. When by fermentation half the quantity of the sugar contained
in the worts has been decomposed, so that the fermentation has arrived at its
highest point, a certain quantity of yeast (say, about 10 per cent.) is taken off as
mother yeast for the fermentation of subsequent worts, and the remaining fer-
menting liquid is mixed with the chief or principal wort previously cooled down.
Having now described and particularly ascertained the nature of the said Inven-
tion, and the manner in which the same is or may be used or carried into effect, I
would observe in conclusion that what I consider to be novel and original and
therefore claim as the Invention secured to me by the hereinbefore in part recited
Letters Patent is,―
First. The employment of the vegetable substances herein before referred to for
the production and extraction of vegetable Pepton, substantially as herein before
described.
Second. The preparation or manufacture of more or less concentrated and pure
peptonic extracts, substantially as and for the purposes hereinbefore described.
Third. The manufacture of yeast (artificial and pressed yeast) from and with
peptonic extracts, substantially as hereinbefore described.
In witness whereof, I, the said Thomas John Handford, have to this my
Specification set my hand and seal, this Tenth day of March, One thousand
eight hundred and eighty.
TH. J. HANDFORD. (L.S.)