Year: 1887

page_text: Date of Application, 24th Oct., 1887
-Complete Specification Left, 24th July; 1888
Complete Specification Accepted, 31st Aug., 1888
The object of the present invention is the production of peptone preparations and
simultaneously obtaining maltose substances by the aid of the ferment which is
formed during the fermentation of the ordinary dough with the leaven.
By peptone are here meant albuminous substances (proteïne) transformed into a
soluble form, and which are not precipitated by boiling from their solutions acidified
with hydrochloric acid. By maltose substances are meant the starchy substances
converted into a soluble form and which are contained in the substances employed.
In order to obtain this object, a dough is prepared with flour, bran, leaven and
water at a suitable temperature, from about 35 to 50 degrees Centigrade, an albuminous
(proteïne) substance from which peptone can be formed such as chopped meat is
added thereto by kneading, for example, for 1 kilogramme of meat, 2 kilogrammes of
bran and flour, and the whole is allowed to undergo fermentation for several hours,
caused by the leaven, likewise at from 35 to 50 degrees Centigrade.
After the dough has sufficiently fermented, it is kneaded with water, and thereupon
the solid part is separated from the liquid part, say by centrifuging, pressing filtering
or decanting. The ferment formed during the fermentation of the dough by the
leaven or which already exists in the leaven, transforms the albumin (proteïne) of the
albuminous substance added to the dough, for instance the meat, into peptone. This
also takes place in part with the glutin of the flour contained in the dough, although
no special addition of albumin to the dough has been made; the same is soluble in
water and therefore contains the liquid obtained in the above described manner that
is to say the peptone produced by the process. This liquid is caused to boil, and is
evaporated till dryness is reached, or only till any desired consistency (for example a
sirupy consistency) is attained. The flakes which are eliminated during this operation
are separated from the liquid, and can again be subjected to a peptonizing process.

page_text: To this liquid or solid peptonizing preparation additions can be made for improving
the flavour it can be mixed with culinary salt, and the acid contained therein can be
neutralized.
If instead of meat other albuminous (proteine) substances, such as for example milk,
eggs, or the like, are employed, the water can of course in this case be wholly or
partly dispensed with for the formation of dough.
That the albumin (proteïne) of the albuminous substances can be peptonized by the
ferment isolated from the dough fermented by the aid of leaven is evident; but the
peptonization by the direct application of the ferment contained in the fermented
dough, and not isolated, is just as advantageous. Under certain circumstances the
previous isolation of the ferment by extraction of the same from the dough fermented
by the aid of leaven, with a suitable solvent, for instance water or by any other
process, for example, by the von Wittich, Cohnheim or Musculus process, and the
succeeding employment of this ferment for peptonization may also be advantageous.
In this manner is obtained, besides peptone, also maltose, or maltose substances, by
reason of the action of the leaven ferment upon the starchy substances of the flour
contained in the dough. The formation of the peptone and that of the maltose
substance appear to be in a certain relation depending one upon the other, and it does
not appear possible to carry out one of the said transforming processes without the
other being carried out at the same time. The maltose passes with the peptone into
the aqueous extract of the fermented dough. A separation of the maltose substance
from the peptone is indeed possible, but will be desirable only in the rarest cases, as
the product obtained can find employment for the making of maltose preparations
containing peptone, for example malt extracts and the like and malt can accordingly
be used in the original material.
TAY1
•
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: COMPLETE SPECIFICATION.
Improvements relating to the Production of Peptone and Maltose or
Maltose Substances.
I, ALBERT BRUNN, of Moritzstrasse 13, Wiesbaden, in the Empire of Germany,
Merchant, 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 object of the present invention is the production of peptone preparations and
simultaneously obtaining maltose substances by the aid of the ferment which is formed
during the fermentation of the ordinary dough with leaven.
By peptone are here meant albuminous substances (proteïne) converted into a
soluble form, and which are not precipitated by boiling from their solutions acidified
with hydrochloric acid. By maltose substances are meant the starchy substances
converted into a soluble form, and which are contained in the substances employed.
In order to attain this object, a dough is prepared with flour, bran, leaven and
water at a suitable temperature (from about 35 to 50 degrees Centigrade), an
albuminous (proteïne) substance from which peptone can be formed such as chopped
meat (for example for one kilogramme of meat two kilogrammes of bran and flour) is
added thereto by kneading and the whole is allowed to undergo fermentation for
several hours caused by the leaven, likewise at from 35 to 50 degrees Centigrade.
After the dough has sufficiently fermented, it is kneaded with water, and thereupon
the solid part is separated from the liquid part, say by centrifuging, pressing, filtering
or decanting. The ferment which is formed during the fermentation of the dough by
the leaven, or which already exists in the leaven, transforms the albumin (proteïne) of
the albuminous substance added to the dough, for instance the meat, into peptone.
This also takes place in part with the glutin of the flour contained in the dough,
although no special addition of albumin to the dough has been made; the same is
soluble in water, and therefore contains the liquid obtained in the above described
manner that is to say, the peptone produced by the process. This liquid is caused to
boil and is evaporated till dryness is reached, or only till any desired consistency (for
example a sirupy consistency) is attained. The flakes which are eliminated during this
operation are separated from the liquid, and can again be subjected to a peptonizing
process. To this liquid or solid peptonizing preparation additions can be made for
improving the flavour, it can be mixed with culinary salt, and the acid contained
therein can be neutralized.
If instead of meat other albuminous (proteïne) substances such as for example milk,
eggs, or the like, are employed, the water can of course in this case be wholly or
partly dispensed with for the formation of dough.
That the albumin (proteïne) of the albuminous substances can also be peptonized
by the ferment isolated from the dough fermented by the aid of the leaven is evident;
but the peptonization by the direct application of the ferment contained in the

page_text: fermented dough, and not isolated, is just as advantageous. Under certain circum-
stances the previous isolation of the ferment by extraction of the same from the
dough fermented by the aid of leaven with a suitable solvent, for instance water, or
by any other process for example by the von Wittich, Cohnheim or Musculus
process, and the succeeding employment of this ferment for peptonization may also be
advantageous.
In this manner is obtained besides peptone, also maltose or maltose substances, by
reason of the action of the leaven ferment upon the starchy substances of the flour
contained in the dough. The formation of the peptone and that of the maltose
substance appear to be in a certain relation depending one upon the other and it does
not appear possible to carry out one of the said transforming processes without the
other being carried out at the same time. The maltose passes with the peptone into
the aqueous extract of the fermented dough. A separation of the maltose substance
from the peptone is indeed possible, but will be desirable only in the rarest cases, as
the product obtained can find employment for the making of maltose preparations
containing peptone (for example malt extracts and the like) and malt can accordingly
be used in the original material.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the samo is to be performed, I declare that what I
claim is
First The process of producing peptone preparations and simultaneously obtaining
maltose or maltose substances, by the aid of the ferment formed during the fermen-
tation of dough, which process consists in
(a) Incorporating the albuminous (proteïne) substances, such as meat, milk or
eggs in a dough containing leaven; allowing this mixture to undergo fermen-
tation and lixiviating with water the peptone formed.
(b) Subjecting the said albuminous (proteïne) substances to the action of a
solution of ferment, which has been obtained from a dough fermented by the
aid of leaven by simple extraction with a solvent, or by any other suitable
process, until the peptonization of the albumin (proteïne) is completed, and
then lixiviating with water the peptone thus formed.
Second-The process of producing peptone preparations and simultaneously
obtaining maltose or maltose substances which process consists in allowing a dough
containing leaven, without any further addition of albuminous (proteïne) substances
to ferment, and lixiviating with water the peptone formed thereby from-the glutin of
the flour.