Improvements in or relating to the Preparation of Yeast and Malt and the Fermentation of Amylaceous Matter.
Year: 1890

page_text: Date of Application, 7th May, 1890
Complete Specification Left, 20th Jan. 1891-Accepted, 28th Mar.,
1891
PROVISIONAL SPECIFICATION.
Improvements in or relating to the Preparation of Yeast and Malt
and the Fermentation of Amylaceous Matter.
A communication from SOCIÉTÉ GENERALE DE MALTOSE, of 72, Rue du Marais,
Brussels, in the Kingdom of Belgium.
1, ALFRED JULIUS BOULT, of 323, High Holborn, in the County of Middlesex,
M.Í.M.E., do hereby declare the nature of this invention to be as follows :—
In former Specifications we have described the use of hydro-fluoric acid and of
its saline compounds for fermenting sacchariferous and amylaceous matters and also
for the saccharification of malt.
Since our first experiments were completed we have found by subsequent trials
(1st) that instead of performing the process of acidification in the manner now used
in the manufacture of yeast in distilleries or of compressed barm a certain per-
centage of hydro-fluoric acid or of some fluoride may be added, (2nd) that in the
production of malt the addition of a proper amount of hydro-fluoric acid or fluorides
produces a favorable action during the germination of the grain and endows the
inalt with a special power of preservation, (3rd) that hydro-fluoric acid and
fluorides exert a beneficial influence on the fermentation of beer by preventing
accidents injurious to the fermentation and by making the latter more uniform.
Our process of manufacture of yeast or barm may be described as follows ;-
The inalted grain is first submitted to saccharification in the ordinary manner:
after allowing this to continue for three quarters of an hour or one hour the must
is cooled down to a temperature of from 18° to 22° Centigrade and from 6 to 10
grams of hydro-fluoric acid per 100 litres of must is added or an equivalent amount
of a suitable fluoride may be employed instead. The yeast is then added either in
its natural or in a compressed condition and when the density of the must is
reduced by half, the yeast is removed and thus yeast is obtained ready for
immediate use.
The manufacture of yeast by this method offers the following advantages:-
(a) The acidification hitherto practised being here dispensed with enables yeast
to be manufactured in much less time say within 8 to 12 hours.
(b) The yeast forms in a uniform and reliable manner, owing to the prevention
of lactic and butyric fermentation.
(e) The yeast obtained by this method retains a large amount of unexhausted
diastase while in the yeast prepared by the process of acidification hitherto employed
no such diastase is left. This retention of diastase in the yeast will be found of
advantage in distilleries as it enables a considerable amount of malt to be saved by
causing a saccharification of amylaceous matters to take place at the same time as
the fermentation.
The employment of hydro-fluoric acid or of fluorides during the germination of
the grain may be as follows;-
The grain it is desired to submit to germination is first washed and then soaked
in water containing from 8 to 12 grams of hydro-fluoric acid or a corresponding
percentage of a suitable fluoride per 100 litres. Whereupon the grain is allowed
to germinate.
The malt thus obtained contains much less acid than ordinary malt and is free
from injurious ferments. Not only does its employment enable the percentage of
hydro-fluoric acid or fluorides to be considerably reduced but it even permits in
most cases of dispensing with these agents altogether, during the saccharification
and the fermentation.

page_text: The malt thus prepared is much less liable to deterioration and admirably answers
the purpose of the brewing industry.
The employment of hydro-fluoric acid or fluorides during the fermentation of
beer may
be as follows;There is added to the beer before the fermentation at
any desired stage of its manufacture but preferably at the moment when it is con-
veyed to the cooling apparatus for fermentation, about 5 grams of hydro-fluoric acid
or of a suitable fluoride per 100 litres of beer.
The above proportions are given merely as examples.
Dated this 7th day of Nov 1800
W. P. THOMPSON & BOULT,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in or relating to the Preparation of Yeast and Malt
and the Fermentation of Amylaceous Matter.
A communication from SOCIÉTÉ GENERALE DE MALTOSE, of 72, Rue du Marai
Brussels, in the Kingdom of Belgium.
I, ALFRED JULIUS BOULT, of 323, High Holborn, in the County of Middlesex.
M.L.M.E., 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 :-
In former Specifications we have described the use of hydro-fluoric acid and of its
saline compounds for fermenting sacchariferous and amylaceous matters and also
For the saccharification of malt.
Since our first experiments were completed we have found by subsequent trials
1st) that instead of performing the process of acidification in the manner now used
in the manufacture of yeast in distilleries or of compressed barm a certain per-
centage of hydro-fluoric acid or of some fluoride may be added, (2nd) that in the
production of malt the addition of a proper amount of hydro-fluoric acid or fluorides
produces a favorable action during the germination of the grain and endows the
malt with a special power of preservation, (3rd) that hydro-fluoric neid and
fluorides exert a beneficial influence on the fermentation of beer by preventing
accidents injurious to the fermentation and by making the latter more uniform.
Our process of manufacture of yeast or barin may be described as follows;-
The malted grain is first submitted to saccharification in the ordinary manner;
after allowing this to continue for three quarters of an hour or one hour the must
is cooled down to a temperature of from 18° to 22° Centigrade and from 6 to 10
grams of hydro-fluoric acid per 100 litres of must is added or an equivalent
amount of a suitable fluoride may be employed instead. The yeast is then added
either in its natural or in a compressed condition and when the density of the must
is reduced by half, the yeast is removel and thus yeast is obtained ready for
immediate use.
The manufacture of yeast by this method offers the following advantages:-
(a) The acidification hitherto practised being here dispensed with enables yeast
to be manufactured in much less time say within 8 to 12 hours.
(b) The yeast forms in a uniform and reliable manner, owing to the prevention
of lactic and butyric fermentation.
(c) The yeast obtained by this method retains a large amount of unexhausted
diastase while in the yeast prepared by the process of acidification hitherto employed
no such diastase is left. This retention of diastase in the yeast. will be found of
advantage in distilleries as it enables a considerable amount of malt to be saved
by causing a saccharification of amylaceous matters to take place at the same time
as the fermentation.

page_text: The employment of hydro-fluoric acid or of fluorides during the germination of
the grain may be as follows;-
The grain it is desired to submit to germination is first washed and then soaked
in water containing from 8 to 12 grams of hydro-fluoric acid or a corresponding
percentage of a suitable fluoride per 100 litres. Whereupon the grain is allowed
to germinate.
The malt thus obtained contains much less acid than ordinary malt and is free
from injurious ferments. Not only does its employment enable the percentage of
hydro-fluoric acid or fluorides to be considerably reduced but it even permits in
most cases of dispensing with these agents altogether, during the saccharification
and the fermentation.
The malt thus prepared is much less liable to deterioration and admirably answers
the purpose of the brewing industry.
The employment of hydro-fluoric acid or fluorides during the fermentation of beer
may be as follows;
There is added to the beer before the fermentation at any desired stage of its
manufacture but preferably at the moment when it is conveyed to the cooling
apparatus for fermentation, about 5 grams of hydro-fluoric acid or of a suitable
fluoride per 100 litres of beer.
The above proportions are given merely as examples.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the sanie is to be performed, as communicated to me
by my foreign correspondents, I declare that what I claim is :-
1. The use of hydro-fluoric acid or the saline compounds of fluor for the pre-
paration of natural or compressed yeast or barm.
2. The employment of the acid or the compounds mentioned above in the
germination of the grain with a view to its subsequent use in breweries or
distilleries.
3. The employment of hydro-fluoric acid or saline compounds of fluor in breweries
for the purpose of rendering fermentation uniform and of preventing injurious
fermentation.
Dated this 20th day of January 1901
W. P. THOMPSON & BOULT,
Agents for the Applicant.