Improvements in the Manufacture of Yeast.
Year: 1889

page_text: Date of Application, 8th Oct., 1889
Complete Specification Left, 25th Feb., 1890-Accepted, 29th Mar., 1890
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Yeast.
I, JAMES BRUCE, 86 Hill Street, Garnethill, Glasgow, in the County of Lanark,
Brewer, do hereby declare the nature of this Invention to be as follows:-
This Invention has for its object the manufacture of yeast principally for baking
purposes from ordinary distillers worts used in the manufacture of alcohol. Under the
invention all or part of the raw grain to be used is subjected to a preliminary treat-
ment which consists in extracting the albuminous matters from the ground raw grain
by washing it with cold or slightly warm water and draining off the solution of
albumin produced. This solution of albumin I peptonise by allowing it to sour in
the presence of a very little malt (about 1 per cent. of the grain treated) or by the
direct addition of acid together with this quantity of malt, afterwards maintaining the
solution at a temperature of from 100° to 120° F. for 15 hours at least. I afterwards
add the solution to a wort prepared in the usual way as practised in distilleries but before
doing so the acid is or may be neutralized by any convenient method. To ferment
this wort I prefer to use another wort containing a large amount of yeast food prepared
as follows: I mash equal proportions of barley malt and rye with water using about
24 gallons to one cwt. of grain the temperature of the mash being about 142° F.
When this is thoroughly mashed I allow it to cool slowly for about 27 hours and then
add other 10 or 15 gallons of water per cwt. of grain. Yeast is then added to this
and when about two-thirds of the sugar in the wort has been decomposed by the
yeast the whole is added to the mixture of prepared albumin solution and wort. The
quantity of the wort used to ferment the principal mash should be about five per cent.
of that mash. After the yeast as it rises to the surface has been skimmed from the
fermenting vessels alcohol may be distilled from the fermented wash. The yeast is
washer and pressed in the usual way.
Dated this Seventh day of October 1889.
CRUIKSHANK & FAIRWEATHER,
62, Saint Vincent Street, Glasgow, Agents.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Yeast.
I, JAMES BRUCE, 86 Hill Street, Garnethill, Glasgow, in the County of Lanark,
Brewer, 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 has for its object. the manufacture of yeast principally for baking.
purposes from ordinary distillers worts used in the manufacture of alcoliol.
Under the invention all or part of the raw grain to be used is subjected to a
preliminary treatment which consists in extracting the albuminous matters from the
ground raw grain by washing it with cold or slightly warm water and draining off
the solution of albumen produced. This solution of albumen I peptonise by allowing
it to sour in the presence of a very little malt (about one per cent. of the grain treated)
or by the direct addition of a mineral acid together with this quantity of malt or the
mixture of albumen solution and raw grain may be left together and peptonised in the
same way. In any case the solution, liquor or mixture is afterwards maintained at a
temperature of from 100° to 120° F. for about 15 hours and the heat is thereafter
and finally brought up to at least 175° F. When I peptonise the solution after being
drained from the ground grain I add it to a wort prepared in the ordinary manner as
practised in distilleries and the ground grain separated from it I use to make worts

page_text: for a previous mash. When I peptonise the mixture of water and ground raw grain
together, I saccharify this by any of the known methods but before doing so the acid
is or can be neutralized in any convenient way. Should the acidity after sacchari-
fication be less than equal to 0.25 per cent. of lactic acid a small quantity of
concentrated spent wash may be added. To ferment this wort I prefer to use another
wort containing a large amount of yeast food prepared as follows. I mash barley
malt and rye in equal proportions with water using about 24 gallons to each
hundredweight of grain. This I then allow to sour slowly for at least 27 hours
and add a further quantity of 10 gallons of water per hundredweight of grain.
This wort should be in active fermentation and two thirds of the sugar should have
already been decomposed by the action of a small quantity of yeast added to it. The
quantity of this wort made should be about five per cent. of the principal wort.
After
the yeast as it rises to the surface has been skimmed from the fermenting vessels
alcohol may be distilled from the fermented wash, the yeast being washed and pressed
in the usual way.
By this process a superior yeast is produced and the spirit
obtained is free from the obnoxious flavour noticeable in the spirit produced by the
old processes in which large quantities of spent wash are used.
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 what I
claim is
1. The manufacture of yeast for baking purposes by preparing a peptonised
solution of albumen from raw grain, adding the same to distillers worts and
fermenting substantially as described.
2. The manufacture of yeast for baking purposes by peptonizing solution of
albumen in presence of raw grain saccharifying and fermenting substantially as
described.
Dated this Twenty-fourth day of E
1000
CRUIKSHANK & FAIRWEATHER,
62, Saint Vincent Street, Glasgow, Agents.