Improvements in or relating to the Preparation of Lupines for Yeast Manufacture, Cattle Food, and similar purposes.
Year: 1897

page_text: PROVISIONAL SPECIFICATION.
Improvements in or relating to the Preparation of Lupines for Yeast
Manufacture, Cattle Food, and similar purposes.
I, HEINRICH SCHOWELL, of No. 14, Bergstrasse, Magdeburg-Sudenburg, in the
German Empire, Manufacturer, do hereby declare the nature of this invention to
be as follows:-
〃
The lupine is well known to possess a high value for yeast in consequence of
its large percentage of nitrogen. In consequence of this it has been frequently
proposed to utilise it as a yeast producing material. Thus for instance it has been
proposed in the case of the preparation of pressed yeast from "melasse
(residues of beetroot from the sugar industry) to add to the same ingredients con-
taining protein such as lupines or an extract thereof. Up to the present time
however a profitable commercial utilisation of lupines for the manufacture of
yeast has not been possible in a practical manner, because no suitable method of
converting the nitrogen into a shape in which it would be assimilable for the yeast
was yet known.
According to the well known theory it is established that albuminous material
is soluble in fluids containing acid and is partially transformed into peptones;
in order therefore to develope peptones from albuminous materials the same fluid
containing acid was allowed to act upon the materials containing the peptones
for about 24 hours consecutively at a fixed temperature; after the expiration of
the given time, the dissolved extract was drawn off and the remainder subjected
to pressure. During the period of this reaction albuminous materials are dis-
solved and peptonized also in part, this method is however not very profitable
because during the long period of reaction of one and the same fluid upon the
albuminous material only a small quantity of the dissolved albuminous materials
is converted into a form assimilable by the yeast, and moreover there is found in
the juice a great increase of the bacteria which are found in the raw materials
employed. These bacteria must be destroyed by subsequent sterilizing, but in
consequence of this process however a large amount of the albuminous materials
rendered soluble are wasted in consequence of their coagulation.
A more advantageous method whereby considerably more peptone solution
which is not rendered impure by the increase of bacteria is obtained from the
lupines, is described in the following process:-
The same consists essentially in obtaining the albuminous materials of the
lupines through the action of a fluid containing acid in such a manner, that the
peptonizing fluid is renewed at given periods in order to effect the peptonizing of
the greatest possible quantity of soluble albuminous materials, as well as to
obviate the necessity for sterilizing the product obtained.
The continuous renewal of the peptonizing fluid is not in any way designed to
extract that which was not extracted at the first treatment by the succeeding

page_text: renewals; but rather with the object of forming again new nutriment for the yeast
by the operation of a renewed fresh fluid during a fixed time, whilst in the
case of an action which is not interrupted of the fluid containing acid upon the
albuminous materials of the lupines there, occurs after a given number of hours
a certain relaxation of the reaction between the materials which are in contact
with one another, so that the peptonizing of the albuminous materials cannot
make further progress, this chemical reaction is by means of the process forming
the object of the present application, continuously fresh excited by either the
frequently repeated or continuous and uninterrupted addition of fresh fluid contain-
ing acid, and the yield of nutritious fluid is caused thereby to be more plentiful
than through any other process which has been made known hitherto. It is only
possible to obtain a large amount of nutritious material for yeast by means of
the renewal of the fluid at fixed periods. Because each freshly added fluid forms
new nutritious materials for yeast. The method of carrying the invention into
effect is essentially as follows:-
The lupines are first subjected to preliminary washing. They are then treated
either in the whole corn or after grinding or crushing for some 10 or 12 times
either with fresh acidulated water or with fresh acidulated and diluted melasse
which possesses a percentage of acid such as sulphuric acid or the like of two
degrees or thereabouts according to the Lüdersnort scale, and at a temperature
of 55 degrees Centigrade or thereabouts. At each of the operations above set forth a
fresh acidulated fluid acts peptonizing upon the aforesaid lupines for the period of
about two hours, and in addition to this acting as a solvent upon them removes
from them the bitter principle. After each treatment the fluid is drawn off and
there is added in the case in which only acidulated water has been made use of,
melasse or other juices containing sugar, and this mixture is forthwith subjected
to filtration. The juice obtained from the material in this manner can now be
made to serve without further preparation as a source of nutriment for the yeast.
The powerful acid fluid which may be allowed without any injury to react upon
the raw material offers in combination with the short time which prevails between
the obtaining of the nutritious solution and its application as feeding material
for the yeast, the advantage that an increase of the organisms causing decomposi-
tion only takes place to a very limited extent, and that in consequence thereof
the sterilizing is rendered unnecessary which process is always connected
with reduction of the nutritious value
a
of the preparation.
The
regulated treatment of the lupines with continuously added fluid can also take
place, in such a manner, that the acidulate fluid is allowed to flow continuously
for the period of about 24 hours upon the material above, and continuously
filtered off from below, but in this case all the lupine grains must be carefully
kept under the fluid the whole time.
The process above described offers moreover the advantage that from the lupines
which have been treated according to the present invention a valuable and
favourite food for cattle can be prepared. Hitherto food for cattle has been
prepared from lupines more or less in the following manner:
The dried lupines from which the bitter principle has been removed are crushed
and mixed with melasse in order then either to be fed to the cattle in the form
of paste or after drying to be brought upon the market in the form of cakes.
Cattle food prepared in such a manner has therefore the drawback that it is very
sticky and tends to defile all articles coming in contact with it. According to
the present invention the swollen lupine grains which have been treated in the
manner above described have thick hot melasse poured over them before the
water is pressed out of them in such a manner that they are completely covered
with the same. The melasse in consequence of its higher specific gravity drives
out the water from the grains and takes its place. As however the melasse con-
tains a lesser amount of water than the fluid driven out the drying of the mass is
assisted. Moreover the alkaline melasse neutralises the acid which has been
taken up by the lupines.

page_text: Lupines treated in the manner above described may be easily dried and con-
sequently become a food for cattle which can be kept satisfactorily.
Dated the 12th day of February 1897.
W. P. THOMPSON & Co.,
322, High Holborn, London, W.C., Patent Agents for the Applicant.
[mprovements in or relating to the Preparation of Lupines for Yeast
Manufacture, Cattle Food, and similar purposes.
I, HEINRICH SCHOWELL, of No. 14, Bergstrasse, Magdeburg-Sudenburg, in the
German Empire, Manufacturer, 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 lupine is well known to possess a high value for yeast in consequence of its
large percentage of nitrogen for yeast. In consequence of this it has been frequently
proposed to utilise it as a yeast producing material. Thus for instance it has
been proposed in the case of the preparation of pressed yeast from "melasse
(residues of beetroot from the sugar industry) to add to the same ingredients con-
taining protein such as lupines or an extract thereof. Up to the present time
however a profitable commercial utilisation of lupines for the manufacture of
yeast has not been possible in a practical manner, because no suitable method of
converting the nitrogen into a shape in which it would be assimilable for the yeast
was yet known.
According to the well known theory it is established albuminous material
is soluble in fluids containing acid and is partially transformed into peptones;
in order therefore to develope peptones from albuminous materials the same fluid
containing acid was allowed to act upon the materials containing the peptones
for about 24 hours consecutively at a fixed temperature, after the expiration of
the given time, the dissolved extract was drawn off and the remainder subjected
to pressure. During the period of this reaction albuminous materials are dis-
solved and peptonised also in part, this method is however not very profitable
because during the long period of reaction of one and the same fluid upon the
albuminous material only a small quantity of the dissolved albuminous materials
is converted into a form assimilable by the yeast, and moreover there is found in
the juice a great increase of the bacteria which are found in the raw materials
employed. These bacteria must be destroyed by subsequent sterilizing, but in
consequence of this process however a large amount of the albuminous materials
rendered soluble are wasted in consequence of their coagulation.
A more advantageous method whereby considerably more peptone solution
which is not rendered impure by the increase of bacteria is obtained from the
lupines, is described in the following process: --
The same consists essentially in obtaining the albuminous materials of the
lupines through the action of a fluid containing acid in such a manner, that the
peptonizing fluid is renewed at given periods in order to effect the peptonizing of
the greatest possible quantity of soluble albuminous materials, as well as to
obviate the necessity for sterilizing the product obtained.
The continuous renewal of the peptonizing fluid is not in any way designed to
extract that which was not extracted at the first treatment by the succeeding
renewals, but rather with the object of forming again new nutriment for the
yeast by the operation of a renewed fresh fluid during a fixed time, whilst in the

page_text: case of an action which is not interrupted of the fluid containing acid upon the
albuminous materials of the lupines there occurs after a given number of hours
a certain relaxation of the reaction between the materials which are in contact
with one another, so that the peptonizing of the albuminous materials cannot
make further progress, this chemical reaction is by means of the process forming
the object of the present application, continuously freshly excited by either the
frequently repeated or continuous and uninterrupted addition of fresh fluid contain-
ing acid, and the yield of nutritious fluid is caused thereby to be more plentiful
than through any other process which has been made known hitherto. It is only
possible to obtain a large amount of nutritious material for yeast by means of
the renewal of the fluid at fixed periods, because each freshly added fluid forms
new nutritious materials for yeast. The method of carrying the invention into
effect is essentially as follows:-
The lupines are first subjected to preliminary washing. They are then treated
either in the natural state or after grinding or crushing, for some 10 or 12 times
either with fresh acidulated water or with fresh acidulated and diluted melasse
which possesses a percentage of acid such as sulphuric acid or the like of two
degrees or thereabouts according to the Lüdersdorf scale, and at a temperature
of 55 degrees Centigrade or thereabouts. At each of the operations above set forth a
fresh acidulated fluid acts peptonizing upon the aforesaid lunines for the period of
about two hours and in addition to this acting as a solvent upon them removes
from them the bitter principle. After each treatment the fluid is drawn off and
there is added in the case in which only acidulated water has been made use of,
melasse or other juices containing sugar, and this mixture is forthwith subjected
to filtration. The juice obtained from the material in this manner can now be
made to serve without further preparation as a source of nutriment for the yeast.
The powerful acid fluid which may be allowed without any injury to react upon
the raw material offers in combination with the short time that prevails between
the obtaining of the nutritious solution and its application as feeding material
for the yeast, the advantage that an increase of the organisms causing decomposi-
tion only takes place to a very limited extent, and that in consequence thereof
the sterilizing is rendered unnecessary which process is always connected
with a reduction of the nutritious value of the preparation. The
regulated treatment of the lupines with continuously added fluid can also take
place in such a manner, that the acidulated fluid is allowed to flow continuously
for the period of about 24 hours upon the material above, and continuously
filtered off from below, but in this case all the lupine grains must be carefully
kept under the fluid the whole time.
The process above described offers moreover the advantage that from the lupines
which have been treated according to the present invention a valuable and
favourite food for cattle can be prepared. Hitherto food for cattle has been
prepared from lupines more or less in the following manner:
The dried lupines from which the bitter principle has been removed are crushed
and mixed with melasse in order then either to be fed to the cattle in the form
of paste or after drying to be brought upon the market in the form of cakes.
Cattle food prepared in such a manner has therefore the drawback that it is very
sticky and tends to defile all articles coming in contact with it. According to
the present invention the swollen lupine grains which have been treated in the
manner above described have thick hot melasse poured over them before the
water is pressed out of them in such a manner that they are completely covered
with the same. The melasse in consequence of its higher specific gravity drives
out the water from the grains and takes its place. As however the melasse con-
tains a lesser amount of water than the fluid driven out the drying of the mass is
assisted. Moreover the alkaline melasse neutralises the acid which has been
taken up by the lupines.
Lupines treated in the manner above described may be easily dried and con-
sequently become a food for cattle which can be kept satisfactorily.

page_text: 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. Process for the utilisation of lupines consisting essentially in extracting the
albuminous contents thereof by the action of fluid containing acid in such a
manner that the peptonizing fluid is renewed at given intervals in order to effect
the peptonizing of as much of the albuminous materials as possible.
2. Process for the utilisation of lupines consisting essentially in treating the
macerated lupines after having removed therefrom the albuminous materials as
completely as possible with molasses or beet sugar residues without previous press-
ing, substantially as described.
W. P. THOMPSON & Co.,
Patent Agents for the Applicant,
Of London, Liverpool, Manchester and Birmingham.
W. P. THOMPSON & Co.,
Patent Agents for the Applicant,
Of London, Liverpool, Manchester and Birmingham.