IMPROVEMENTS IN THE MANUFACTURE OF YEAST
Year: 1886

page_text: Date of Application, 20th Apr., 1886
Complete Left, 19th Jan., 1887.
Complete Accepted, 22nd Feb., 1887.
I WILLIAM STEVENS SQUIRE of Clarendon House St. John's Wood Park London
N.W. in the county of Middlesex, chemical engineer do liereby declare the nature of
my said invention for IMPROVEMENTS IN THE MANUFACTURE OF YEAST to be as
follows:-
This invention consists in the growth of yeast in saccharine solutions well suited for
its development. In order to do this, I first prepare a solution of "Peptonised
Maltose either directly as described in my specification, dated Oct. 7th 1885, and
numbered 11935, or by dissolving in water the semisolid substance (obtained by
previously evaporating that solution) which is known by the name of Peptonised
Maltose." The solution is so prepared that it has a specific gravity of about 1080,
and a temperature of' from 70° to 75° F. This is called solution No. 1.
I also prepare a wort by first boiling Maize, Buckwheat, or Rice with either hydro-
chloric, phosphoric, or préferably sulphuric acid. I then neutralise the free acid by
means of Soda, Potash, Magnesia, Baryta, Strontia, or Line preferably the latter.
The boiled grain, thus prepared, is added. io ground malt, or a mixture of ground
malt with ground raw grain, preferably rye, wheat, oats or barley, diffused in water,
in such a way that the resulting mixture shall have a temperature of about 140° F.
After mashing for about an hour and a half, the wort is strained off, and separated
from the solid matters, and clear spent wash, resulting from a previous distillation, is
added to it, in such 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 1040,
and a temperature of about 80° F. This is called solution No. 2.
In order to grow the yeast; a quantity of yeast is first added to solution No. 2, and
fermentation is allowed to proceed for about 10 or 12 hours. At the end of this time
the fermenting solution No. 1 is added to solution No. 2. Fermentation is then set up
through the whole mixture, and when a head of yeast rises to the top, it is removed,
washed, and pressed.

page_text: Improvements in the Manufacture of Yeast.
1. WILLIAM STEVENS SQUIRE of Clarendon House St. Johns Wood Park London
N.W. in the County of Middlesex, chemical engineer, do hereby declare the nature
of this invention for IMPROVEMENTS IN THE MANUFACTURE OF YEAST and in what
manner the same is. to be performed, to be particularly described and ascertained in
and by the following statement :—
This invention relates to a process for effecting the growth of Yeast in saccharine
solutions well suited for its development. In order to do this, I first prepare a
solution of the substance which call peptonised Maltose either directly as
described in my specification dated Oct. 7th 1885 and numbered 11935, or by
dissolving in water the semi solid substance obtained by previously evaporating that
solution. The solution is so prepared that it has a specific gravity of about 1080, and
a temperature of from 70° to 75° F. This is called Solution No. 1.
I also prepare a wort by first boiling Maize, Buckwheat, or Rice with water, to
which a little hydrochloric, phosphoric or sulphuric acid (preferably the latter) has
been added, and neutralizing, or very nearly neutralizing the free acid by means of soda,
potash, magnesia, baryta, strontia, or lime, either in the caustic stafe, or as
carbonates In practice slacked lime will be found the most advantageous. The
hoiled grain thus prepared is then added together with the water in which it has been
boiled to either ground malt alone, or to a mixture of ground malt with ground raw
grain, preferably rye, wheat, oats, or barley, or a mixture of any or all of them
diffused in water in such a way that the entire resulting mixture shall have
température of about 140° F. After mashing for about an hour and a half, the wort
is strained off, and separated from the solid matters, and clear spent wash resulting
from a previous distillation is added to it in such quantity that the mixture so obtained
shall have a specific gravity of about 1040, and an acidity such that 100 parts of the
mixture shall be neutralized by about 4 parts of a soda solution consisting of 40 parts
of hydrate of soda dissolved in 1000 parts of water. This is called Solution No. 2.
:
In order to grow the Yeast, a quantity of yeast is first added to Solution No. 1, and
fermentation is allowed to proceed for about 10 or 12 hours. At the end of this time,
the fermenting solution No. is added to Solution No. 2 previously brought to the
temperature of about 80° F. Fermentation is then set up, through the wholė
mixture, and when a head of yeast rises to the top it is removed, washed, and pressed,
I usually add from 5 to 10 parts of the fermenting solution No. 1. to 100 parts of
solution No. 2, but the proportions may be varied according to circumstances.
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-f claim is :-
17.
The Manufacture of Yeast by adding peptonised maltose" solution, in a state of
fermentation to a mixture of spent wash and wori-prepared with the aid of acids, and
cleared of solid matter as herein described, and ferimenting the whole substantially as
herein set forth.