Improvements in and relating to the Manufacture of Baker's Yeast.
Year: 1899

page_text: PROVISIONAL SPECIFICATION.
Improvements in and relating to the Manufacture of Baker's Yeast.
I, AXEL EMIL NORGAARD, of Odiham, in the County of Hampshire, Chemist,
do hereby declare the nature of this invention to be as follows:-
This invention relates to improvements in and relating to the manufacture.of
baker's yeast and in accordance therewith I dilute brewer's yeast or barn with
water, and saturate such brewer's yeast or barn with suitable chemicals in order
to remove the acid therefrom.
After settling, the liquid is drawn off from the yeast and another supply of
fresh water added and drawn off as before. The gathered yeast is removed and
placed into an ordinary wort, and five per cent. of the whole bulk of the yeast.
washed in the foregoing manner, is purified by boiling and added to the wort
aforesaid.
It is essential that the wort be cooled down to the proper temperature. Aera-
tion is next commenced by the aid of air compressors, and kept on until the
saccharometer does not indicate the presence of sugar.
From the fermenting vat the wash is run to the filter press, aeration being
kept on to prevent the yeast settling in the said vat.
When the vat is-empty, cold water is turned on the filter press and kept running
until it (the water) flows from the press absolutely clear.
Tlated this 20th dow of Waunak 1000
HUGHES & YOUNG,
55 & 56, Chancery Lane, London, W.C:,
Agents for Applicant..
Improvements in and relating to the Manufacture of Baker's Yeast.
I, AXEL EMIL -NORGAARD, of Odiham, in the County of Hampshire, Chemist,
de 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 follow-
ing statement:-.
This invention relates to improvements in and relating to the manufacture of
baker's yeast, and consists in manufacturing such yeast from ordinary brewer's
yeast, by a speedy, inexpensive and simple process in such a way as to ensure
the best possible results.
In carrying my said invention into practical effect, I dilute brewer's yeast or
barm with water and saturate the water in which such brewer's yeast or barın
D

page_text: is steeped with suitable chemicals, either carbonate of soda or carbonate of
ammonia, in order to remove the acid therefrom.
The object of saturating the water in which the yeast is steeped, is to neutralize
the acids generated, in the beer from which the yeast is skimmed.
By saturating the water as before mentioned with the carbonate of ammonia
or carbonate of soda, the native acids are neutralized or rendered indifferent and
the sour taste which such acids give to the yeast, is entirely eliminated.
After being allowed to settle, the, spent liquid is drawn off from the yeast
and another supply of fresh water added and drawn off in the before stated
manner.
The gathered yeast is removed and placed into an ordinary wort and five per
cent. of the whole bulk of the yeast washed in the foregoing manner, is boiled
and added to the wort aforesaid.
A portion of the yeast as aforesaid, is separated from the remainder and boiled
in any suitable vessel for the purpose of dissolving such compound salts as are
soluble, (i.e. phosphates of potassium, soda, magnesia and lime) in order to
constitute a food for the main part of the yeast to act on when the fermentation
is commenced.
It is essential that the wort be cooled down to the proper temperature of about
83 degrees, Fahrenheit..
Aëration is next commenced by the aid of suitable air compressors and main-
tained until the saccharometer does not indicate the presence of sugar.
The wash is run from the fermenting vat to the filter press, aëration being main-
tained to prevent, the yeast settling in the said vat.
When the fermenting vat aforesaid is empty, cold water is turned on to the
filter press and kept running until such water flows from the press absolutely
clear.
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;-
-
The improvements in and relating to the manufacture of baker's yeast, con-
sisting in diluting with water and saturating with chemicals, ordinary brewer's
yeast to remove the acid therefrom, and then drawing the liquid from the settled
yeast and washing the latter, after which it is placed in a wort and five per cent.
of the washed gathered yeast further treated by boiling and then added to the
said wort which is cooled to a proper temperature, the said yeast then being
aërated and the sugar removed and the wash then run to. a filter press on which
cold water is turneu and kept running until such water flows from the said filter
press perfectly clear, substantially in the manner hereinbefore specified.
Dated this 7th day of December 1899
HUGHES. & YOUNG,
55 & 56, Chancery Lane, London, W.C.,
Agents for Applicant.