IMPROVEMENTS IN THE MANUFACTURE OF YEAST
Year: 1885

page_text: I WILLIAM STEVENS SQUIRE of Clarendon House St Johns Wood Park
London NW in the county of Middlesex do hereby declare the nature of my
invention for IMPROVEMENTS IN THE MANUFACTURE OF YEAST to be as
follows:-
4
This invention consists in the growth of Yeast in a saccharine solution well
suited for its development. For this purpose, I prepare a wort by mashing either
ground malt alone, or a mixture of ground malt with ground raw grain, preferably
rye, wheat, oats, barley, or maize at a temperature of about 140° F. The wort
is then strained off, and separated from the solid matters, and clear spent wash,
resulting from a previous distillation, is added to it in such a quantity that the
mixture so obtained shall have an acidity represented by about half a per cent of
lactic acid, a specific gravity of about 10 40, and a temperature of about 80° F.
Yea-t is then added, and the fermentation is allowed to proceed. After some time
a head of yeast rises to the surface. This is removed, washed, and pressed.
:

page_text: ע בשO
DIECIFICATION,
Improvements in the Manufacture of Yeast.
I, WILLIAM STEVENS SQUIRE of Clarendon House St John's Wood Park,
London NW, in the county of Middlesex, chemical engineer, 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:-
This invention consists in the growth of yeast in a saccharine solution so
prepared as to be well suited for its development. For this purpose, I prepare a
wort by mashing either ground malt alone, or a mixture of ground malt with
ground raw grain, such as rye, wheat, oats, barley, or maize, at a temperature of
about 140° F. The wort is then strained off, and separated from the solid matters,
and clear spent wash resulting from a previous distillation, is added to the strained
wort in such quantity that the mixture, so obtained, shall have a specific gravity
of about 10 40, and such a degree of acidity that, 100 parts of the mixture shall be
neutralized by about 4 parts of normal soda solution, (a solution containing
40 parts of hydrate of soda in 1000 parts of water). After the mixture has been
brought to a temperature of about 80° F, yeast is added, and the fermentation
allowed to proceed. After some time, a head of yeast rises to the surface. This is
removed, washed, and pressed. After removal of the yeast, the fermented wort
may be distilled, so as to recover the alcohol it contains.
In carrying out the above described process, I do not confine myself to the exact
specific gravity, temperature, and the degree of acidity stated, as it is advantageous
to vary these somewhat according to the season of the year, and the size of the
vessels employed.
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 herein described process for producing a saccharine solution suitable for the
growth of yeast by mashing malt alone, or malt mixed with raw grain, separating
the solid matters, and adding spent wash to the strained worts, substantially in the
manner described.