A Manufacture of an Improved Food from Yeast.
Year: 1899

page_text: Date of Application, 30th Dec., 1899
Complete Specification Left, 15th Sept., 1900-Accepted, 3rd Nov., 1900
[Communicated from abroad by Dr. GEORG EICHELBAUM, a subject of the King of
Prussia, of 62, Kantstrasse, Berlin, in the German Empire, Chemist.]
A Manufacture of an Improved Food from Yeast.
I, JOHN THOMAS KNOWLES, Trade Marks Agent, of the Firm of D. Young & Co.,
of 11 & 12, Southampton Buildings, London, W.C., do hereby declare the
nature of this invention to be as follows:-
It is known that meat extract owes its pleasant smell and taste mainly to
certain extractive substances containing nitrogen, which are formed by the
decomposition and conversion of albuminous substances.
It would thus be important, from a technical point of view, to effect this
decomposition and conversion artificially with suitable material by suitable
means. A convenient means for carrying out this decomposition of albumen
artificially is provided by the action of certain kinds of Aspergillus. In this
action, a decomposition of the albuminous substances takes place without any
material loss of nitrogen in ammonia, amide and xanthine compounds, and
the non-albuminous nitrogen compounds contained in the substance rise to
double their former amount.
My correspondent has discovered that this action of certain kinds of Asper-
gillus, their peptonizing and fermenting power, is capable of an extended applica-
tion. My correspondent has moreover discovered that yeast has shown itself to
be an especially suitable subject for the action of the various kinds of Aspergillus,
since it is very rich in albumen and also forms a cheap raw material.
My process is as follows:-Ordinary washed and pressed distillery or brewing
yeast, for example, is taken and killed by heating. The more or less thick
mass, or even the dried, ground and again moistened powder, is then sown with
the spores of a culture of Aspergillus Oryzae or Wentii or allied fungus, and
mixed. The mass is then subjected for at least 8 to 10 days, with occasional
stirring, to a breeding temperature of about 32 to 38 degrees Centigrade. If
desired, the action of the fungus can be promoted by adding to the mass suit-
able substances for promoting the existing conditions and the growth of the
fungus.
After about 10 days, there is added to the mass an amount of common salt
equal to about 5 per cent. of the weight of the yeast employed, the mass is then
allowed to stand another two days, and then treated with hot water, extracted,
filtered, pressed in a suitable manner and evaporated to the consistency of a
syrup. The product obtained, which may amount to 20 per cent. of the yeast
employed, can scarcely be distinguished in appearance, smell, taste and com-
position from ordinary meat-extract.
Dated this 30th day of December 1899
D. YOUNG & Co.,
11 & 12, Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: A Manufacture of an Improved Food from Yeast.
1, JOHN THOMAS KNOWLES, Trade Marks Agent, of the Firm of D. Young & Co.,
11 & 12, Southampton Buildings, London, W.C., 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:-
It is known that meat extract owes its pleasant smell and taste mainly to
certain extractive substances containing nitrogen, which are formed by the
decomposition and conversion of albuminous substances.
It would thus be important, from a technical point of view, to effect this
decomposition and conversion artificially with suitable material by suitable
means. A convenient means for carrying out this decomposition of albumen
artificially is provided by the action of certain kinds of Aspergillus. In this.
action, a decomposition of the albuminous substances takes place without any
material loss of nitrógen in ammonia, amide and xanthine compounds, and the
non-albuminous nitrogen compounds contained in the substance rise to double
their former amount.
My correspondent has discovered that this action of certain kinds of Asper-
gillus, their peptonising and fermenting power, is capable of an extended applica-
tion. My correspondent has moreover discovered that yeast has shown itself
to be an especially suitable subject for the action of the various kinds of Asper-
gillus, since it is very rich in albumen and also forms a cheap raw material.
The process is as follows;-Ordinary washed and pressed distillery or brewery
yeast, for example, is taken and killed by heating. The more or less thick mass,
or even the dried, ground and again moistened powder, is then sown with the
spores of a culture of Aspergillus Oryzae, or Wentii or allied fungus, and mixed.
The mass is then subjected for at least 8 to 10 days, with occasional stirring, to
a breeding temperature of about 32 to 38 degrees Centigrade. If desired, the
action of the fungus can be promoted by adding to the mass suitable substances
such as grape sugar and salts of phosphoric acid for promoting the existing
conditions and the growth of the fungus.
After about 10 days, there is added to the mass an amount of common salt
equal to about 5 per cent. of the weight of the yeast employed, the mass is
allowed to stand another 2 days, and then treated with hot water, extracted,
filtered, pressed in a suitable manner and evaporated to the consistency of a
syrup. The product obtained, which may amount to 20 per cent. of the yeast
employed, can scarcely be distinguished in appearance, smell, taste and com-
position from ordinary meat-extract.
Having now particularly described and ascertained the nature of my said
invention, as communicated to me by my foreign correspondent, and in what
manner the same is to be performed, I declare that what I claim is:-
1. A process for the production of a food similar to meat-extract, consisting
in subjecting yeast to the action of Oryzae, Wentii or allied kinds of Asper-
gillus, substantially as described.
2. A process for the production of a food similar to meat-extract, consisting
in subjecting yeast to the action of certain kinds of Aspergillus in the presence
of substances capable of promoting the growth of the said fungus, substantially
as described.
3. A process for the manufacture of a food similar to meat-extract, consisting
in subjecting yeast, which has previously been killed by heating, to the action

page_text: of certain kinds of Aspergillus for from 8 to 10 days at a temperature of from
32 to 38 degrees Centigrade, then adding about 5 per cent. of common salt to the
mass, and allowing it to stand for about 2 days, after which it is extracted,
filtered and evaporated to a suitable consistency, substantially as described.
4. A food made by utilizing the action of certain kinds of Aspergillus on
yeast, substantially as described.
Dated this 15th day of September 1900.
D. YOUNG & Co.,
11 & 12, Southampton Buildings, London, W.C.,
Agents for the Applicant.