Process for the Production of New Vegetable Extracts and New Vegetable Peptones of Commercial Utility by the Transformation of all kinds of Yeast, and these New Products of Commercial Utility themselves.
Year: 1897

page_text: This print is in accordance with the Original Specification as it stands after
Amendment (under section 11 of the Patents, &c., Act, 1883) as required by
the decision of the Comptroller General of the 23rd day of July 1898.
Date of Application, 18th Nov., 1897-Accepted, 22nd Jan., 1898
COMPLETE SPECIFICATION (AMENDED).
Process for the Production of New Vegetable Extracts and New
Vegetable Peptones of Commercial Utility by the Transformation
of all kinds of Yeast, and these New Products of Commercial
Utility themselves.
I, JEAN PEETERS, of 201 Chaussée d'Haecht, Schaerbeek, near Brussels, Belgium,
Apothecary and Chemist, do hereby declare the nature of this invention, and in
what manner the same is to be performed to be particularly described and ascer-
tained in and by the following statement:-
The object of this invention comprises, on one part, a new process to produce the
transformation of all kinds of yeasts into new products of general and commercial
utility, some of which being obtained in the form of vegetable extracts, which can in
some cases be employed for culinary preparations especially as condiments, and others
in the form of vegetable peptones, these two kinds of new products finding their
new and useful commercial employ in their different forms of liquid, doughy or
solid products.
On the other hand, these same new products of general and commercial utility
obtained as vegetable extracts or vegetable peptones, in the form of liquid doughy
or solid matters by means of the transformation of all kinds of yeasts.
TREATMENTS OF THE YEAST.
In the different treatments, yeast is employed after having been previously
washed with an acid solution.
The object of the washing is to remove from it all smell or flavour coming from
the raw substances with or out of which it is made.
Before being subjected to one of the following treatments, the yeast can be
pressed, dried or kept in its liquid or doughy state, and is mixed with a certain
quantity of water, for instance, with twice or three times its weight.
Then whatever be the state in which the yeast has been kept or brought to, I
add to it certain acids.
The presence of certain microbes or the use of pressure concomitant to the keep-
ing of the matters at a certain temperature might make up for and substitute the
use of acids. After undergoing the preliminary preparation already described,
the yeast is brought to and kept at a temperature which may vary from 30°
517

page_text: to 120° Centigrade, in preference from 40° to 60° C., during the time necessary
for producing the transformation into the products which form the object of the
invention. This operation may sometimes necessitate as much as 48 hours' treat-
ment.
After this, the whole can be boiled with previous filtering, both for the prepara-
tion of the vegetable extract and for the preparation of the vegetable peptone
the boiling in this case, having no other object than of separating the non
peptonised albumenoides; or the whole is filtered by any process in actual use,
whichever be the system adopted for the preparation, and the filtered product is
evaporated into any consistency required even until it is dry, according to the
form in which we wish to obtain the products.
This operation is made according to choice, either in the open air or under
cover, in a more or less complete void or in gases or inert vapours, according to
the kind and the flavour of the vegetable extract we wish to obtain.
To produce a pure vegetable peptone, a product obtained in a liquid state or
evaporated into the consistency of syrup is taken and precipitated either by putting
it in a certain quantity of alcohol or in other matters in which the peptone is
insoluble, or by pouring the alcohol or the other matters upon or into the product.
The dried product may also be treated by means of alcohol. The precipitate is
separated by an ordinary mode of filtering or any other similar process, then it is
dissolved again in two or three times its weight of water and evaporated to the
degree desired by the same processes as those already mentioned.
In all the hypotheses indicated or foreseen instead of precipitating the peptone
by alcohol, it can also be separated and purified by dialysis.
Variable quantities of cooking salt may also be added to the products at pleasure,
in the course of the operation or after their termination.
A MORE SPECIAL DESCRIPTION OF THE PRODUCTION OF A NEW VEGETABLE EXTRACT
AND PEPTONE OF GREAT COMMERCIAL UTILITY.

page_text: tions described we obtain the other new vegetable peptones of commercial utility
comprised in the invention.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed I declare that I am aware
of Goodfellow's Specification No. 13722 A.D. 1897, and I wish it to be understood
that I do not claim anything described and claimed therein, but what I claim is: -
1) The new process above described for producing new vegetable extracts and
vegetable peptones by the transformation of all kinds of yeasts.
2) The new vegetable extracts and vegetable peptones obtained by the process of
manufacture hereinbefore described.
Dated this 17th day of November 1897