Improvements in the Production of Alcoholic Ferments and of Fermented Liquids thereby.
Year: 1891

page_text: Date of Application, 12th Oct., 1891-Accepted, 12th Oct., 1892
COMPLETE SPECIFICATION.
Improvements in the Production of Alcoholic Ferments and of
Fermented Liquids thereby.
I, JOKICHI TAKAMINE of 25 and 26 Honore Buildings, Chicago, State of Illinois,
United States of America, Chemist, do hereby declare the nature of this invention
and in what manner the same is to be performed to be particularly described and
in and by the following statement :—
The object of my invention relates to the art of fermenting fermentable liquore
and manufacturing fermented alcoholic liquors, useful in the arts for the production
of alcohol, whiskey, gin, brandy, rum, wines, beer, ale, vinegar, yeast and other
products from alcoholic fermentation, containing a greater percentage of alcohol
than has heretofore been produced, and of any desired strength under twenty
per cent. of alcohol in a shorter space of time and more economically than has
hitherto been done. It also relates to the preparation, development and manufacture
of the diastic and fermenting properties of such Mycelial fungi as possess those
properties or either of them.
In the proper order of description of my invention, I first proceed to describe my
process of preparing developing and manufacturing what I shall term Taka-Moyashi
and pure Taka-Moyashi.
Tane'-Koji (or seed koji) or Moyashi, is a term that has been heretofore applied
to a yellowish green mouldy mass, consisting of steamed rice covered with a Mycelial
fungus, bearing yellowish green spherical cells. This particular fungus belongs to
the class Aspergillus, and has the property of producing both diastase and ferment.
cells. It has not hertofore been designated by any specific name, and 1 call it
66 Aspergillus Koji."
In preparing Tane'-Koji or Moyashi (as above defined) by the old process, hulled
semi-cleaned rice is first steamed until the starch cells are opened; it is then mixed
with the ashes of trees (camelia Japonica and Kashi). The object of adding tree
ashes is to supply the lack of nourishing mineral ingredients necessary to the growth
of the fungus. This fertilized rice is thoroughly mixed with a proper quantity of
Tane'-Koji or Moyashi, at a temperature of 20° to 30° C. and bedded up and allowed
to remain for from 24 to 36 hours, when it is divided into small portions and placed
in trays and kept, under proper manipulation, temperature and humidity, until the
fungus is sufficiently matured. The yellowish green mouldy substance thus obtained,
is the Tane'-Koji of commerce. For transportation this article is simply placed in
paper bags and for preservation it is kept in a cold dry place in paper bags in
sealed pots.
The objections and disadvantages of the old process are as follows:-
1st. The composition of tree ashes supplied to the steamed rice being variable,
varying even with the different parts of the same tree, a supply of the mineral
ingredients in the proper quantities and proportions is not obtained;
2nd. Tree ashes being wholly deficient in nitrogenous ingredients, which are the
most essential for the healthy and abundant growth of the fungus, a supply of these
important ingredients is, also, not obtained;
3rd. The substances on which Tane'-Koji or Moyashi is grown is limited to rice
alone, and the only fungi employed has been limited to Aspergillus Koji;
4th. During the process of preservation and transportation, the moisture in the.
article itself and in the air, and, also, the injurious microbes in the air, re-act on the
starch, sugars, etc., contained in the Tane'-Koji or Moyashi, and produce acid and
other injurious fermentations causing the decay of the Tane'-Koji or Moyashi and
make it unfit for use. Consequently the preservation for any length of time of the

page_text: an of 110yasil, or its transportation for long distances WI AŽ
impossible.
I discovered, that other mould fungi, belonging to the class Aspergillus, and
others included in the classification Mucor, Penecillium, and Oryzae, and others
whose classification is not determined, possess the function of producing diastase
and ferment cells, or one of these properties alone, and, therefore, I do not confine
myself in this application to any particular fungus, but include all the Mycelial
fungi belonging to the classes and possessing the properties above mentioned,
including vinous yeast, Torula or saccharomyces.
I discovered that the mould fungi above mentioned grow and flourish in their
highest stage by supplying the proper ingredients for their nourishment in the
proper quantities and proportions, otherwise the mould fungi are unhealthy and less
productive.
I, also, discovered that these proportions and quantities of the ingredients to be
supplied vary with the different kinds of cercals or other substances employed for
growing the fungi. The ingredients necessary for the healthy and abundant growth
of the fungi, are:
1. Ammonium salts, such as ammonium, tartarate or ammonium acetate or nitro-
genous substances such as albumen or gelatine;
2. Potassium salts, preferably potassium sulphate or potassium phosphate;
3. Magnesium salts, preferably magnesium sulphate;
4. Calcium salts, preferably calcium sulphate or calcium phosphate;
5. Phosphates, preferably calcium or potassium phosphates ;
6. Alkaline carbonate, preferably potassium carbonate.
The above ingredients are mixed and combined in such proportions that in each
ingredient its principal component (such as, for instance, potassium oxide K₂O-in
potassium sulphate-K,SO) is represented in about the following quantities
-
25 to 35 parts of potassium oxide (K,O) calculated from above mentioned
salts ;
10 to 30 parts of calcium oxide (CaO) calculated from above mentioned
salts;
10 to 30 parts magnesium oxide (MgO) calculated from above mentioned
salts;
50 to 70 parts of phosphoric acid (P,O,) calculated from above mentioned
salts ;
2 to 10 parts of nitrogen (N) (contained in ammonium salts or nitrogenous
substances) calculated from above mentioned salts or substances.
These mixtures are made slightly alkaline by potassium carbonate.
Any grain, such as rice corn wheat, barley &c., or substances which supply the
necessary ingredients for the growth of the fungi such as slop (solid portion) from
alcoholic distillation, pressed slop (solid portion) from beer breweries; any bran
crush or other fabric saturated with the above mentioned slop or other substances
which supply the necessary ingredients for the growth of the fungi may be used for
cultivating the mould fungi above mentioned, but the proportions of the ingredients
in the above formula may be varied somewhat, depending upon the particular grain
or other substance used. The several grains, such as rice, corn, wheat, barley, etc.,
and other substances, such as (solid portion) slop, bran, crash or other fabric,
saturated with slop, etc., have been analysed and their chemical constituents are
known and the variations in the proportion of the above formula should be made to
supply a particular grain or other substance with any of the several chemical
elements in which it is more or less deficient. For rice the first column of figures
in the above formula set out, represents the proper proportions. Corn requires a
greater proportion of phosphoric acid and ammonium salts or nitrogenous substances.
The same grains may vary somewhat and the most useful and successful results
depend upon the experience and observation of the operator and chemist in
determining the proportions. I do not limit myself to the exact ingredients
mentioned, as there are other elements which may be regarded as the chemical

page_text: equivalents of the ingredients named, and which may perform suitably the same
functions in connection with the other ingredients; such as sodium salts or lithium
salts may be substituted for potassium salts, and barium and strontium salts may
be used instead of calcium salts, etc., etc. These ingredients may be dissolved in
water and sprayed over the cereals, or other substances named above, uniformly, or
the cereals (either before or after being steamed) may be plunged into the solution
made to a proper strength; or these ingredients may be mixed with inert substances,
such as starch, etc., so as to increase the volume and sprinkled uniformly over, and
well mixed with, the cereals and other substances used.
After the cereals, etc., have been impregnated with these mixtures and steamed
until the starch cells are open, or until the whole mass is thoroughly sterilized (if
not previously steamed sufficiently) the mass is cooled down to the temperature
of 20° to 30° C., when about one fifty-thousandth part, in weight, of the cereals or
other substances used, of the matured seed Mycelial fungi is added and well mixed
therewith. The mass is bedded up and allowed to remain for about six hours,
when the same quantity of matured seed is added and thoroughly mixed again.
After about eighteen hours more or less, the mass is divided into small portions
and allowed to remain about five hours longer, when it is spread out in thin layers
in a room where the temperature ranges from 20° to 30° C., and a proper degree of
humidity and fresh supply of air is secured. At the expiration of from three to
six days the mass will be found to be covered with the fully matured fungus. It
is then taken out of the growing room, and is ready for immediate use.
Or the mass may be dried and the matured seed may be separated from the
cereals or other substances on which it is grown, and preserved in air tight vessels.
By this means a better and more uniformly matured seed of the fungi is obtained
than by the old method used in making Tane'-Koji or Moyashi.
The mass thus obtained by the above described process has a mouldy appearance
and will be of a color depending largely upon the cereals or other substances on
which it was grown, and, also, upon the fungus employed. This matured fungus
when sown on suitable nourishing substances and developed to a certain stage
acquires diastic or fermenting properties, or both, and for these properties they are
valuable for use in the art of alcoholic fermentation and kindred industries.
Taka-Moyashi is dried, either by desiccating substances, such as strong sulphuric
acid, or anhydrous calcium chloride, in the usual desiccating process at a tempera-
ture below 15° C., or by passing a current of dried air, below 20° C., through it.
Then it is sifted through a fine sieve and the grains or other substances on which
it is grown, separated from the matured seed Mycelial fungi, which is “ Taka
"pure
Moyashi" in the form of a fine powder. The powder thus prepared is again dried by
the above process, and is then sealed in air tight vessels, or, it is mixed with inert
substances such as starch, or inert and at the same time hygroscopic substances,
such as roasted starch or anhydrous calcium sulphate.
The objects in mixing these ingredients are two fold; (1) To increase the
volume so as to be convenient for sprinkling the cereals or other substances in Koji
making. (2) To keep the matured seed Mycelial fungi dry, to prevent any
possibility of a change from a dormant state to a state of activity; or the powder
when kept in sealed vessels may be surrounded by the above mentioned hygroscopic
substances to prevent any possibility of absorbing moisture.
""
The matured seed in the mass thus prepared I call generically "Taka-Moyashi'
to distinguish it from the ordinary Moyashi or Tane'-Koji, and when separated
from the mass I call it generically "pure Taka Moyashi."
I now proceed to describe my process of preparing and developing and making
Taka Koji.
In the old process of Koji making, rice is steeped in water and steamed until the
starch cells are opened, when it is cooled down to a temperature of about 30° C.,
and about one two-thousandth part, in weight, of the rice employed, of the Tane-
Koji is added and thoroughly mixed with the steamed rice. The mass is bedded

page_text: up and allowed to remain for about six hours when the same amount of Tane'-Koji
or Moyashi is added as before. At the expiration of about twenty hours, the
mass is divided into small portions and placed in trays and kept under proper
manipulation, temperature and humidity until the fungus growth is sufficiently
matured;
it is then taken out of the growing room and kept in a cool place ready
Koji thus prepared has an opaque white mouldy appearance, and possesses diastic
properties and contains ferment cells.
for use.
The defects of the old process of making Koji, which I remedy by my invention
are as follows; viz. :-
1st. The grains used in making Koji in the alcoholic industries have been
limited to rice alone, although the term Koji has been applied to wheat and beans
prepared as an article of food;
2nd. The whole unbroken grains are employed;
3rd. The only fungus used is the particular species Aspergillus Koji,
Takamine ;
4th. The making of the Koji is completed when the fungus growth is
sufficiently advanced and the finished Koji consisting of the fungus and the
substance on which it was grown, is used in the mass in this finished condition,
both as a diastase for the conversion of starch into sugar, and, also, as a ferment
in changing the sugars into alcohol. As a consequence when the conversion is
carried on under a high temperature, the ferment cells are killed and wasted;
and, on the other hand, in the process of fermentation, the diastic properties of the
Koji are of no value, and are also wasted. The finished Koji thus described is
kept in small trays in thin layers for preservation; and its preservation in bulk or
in large masses is impossible owing to the fact that the moisture it contains
generates heat, causing the decay of the product.
In my process of making Taka-Koji, I do not limit myself to the above named
cereals, but employ in addition to these corn, oats, barley, and all other cereals and,
also, other substances which supply the ingredients necessary to the growth of the
fungi, such as pressed slop (solid portion of) from alcoholic distillations, grain from
beer brewing; the residue from seed oil, beet root sugar, glucose and starch
factories, and other artificial mixtures such as bran, crash or other fabric, saturated
with any of the above slops or thin paste of gelatinized starch obtained from corn
wheat or other cereals or starch containing or nutritious substances. I secure by
this process cheaper and more efficient substances in which to grow fungi for diastic
and fermenting purposes.
The cereals and other substances employed are broken and comminuted, whereby
the surface on which the fungi grow is largely increased, and consequently a more
abundant growth of the fungi is secured, and the diastic and fermenting properties
of the Taka-Koji are of superior strength and are produced more economically.
I use such species of Aspergillus (including Aspergillus Koji), Mucor, Oryzae
and Penecillium and other fungi as produce diastase and ferment cells or either of
these products alone.
In my process Taka-Koji may be used in a condition corresponding to the
condition in which Koji is used as above described, both as a diastase and a ferment
at the same time; or, after the fungi are sufficiently grown the mass consisting of
the fungi and the substance on which they were grown may be thoroughly dried
and the fungi containing the ferment cells separated by sifting washing or otherwise
from the cereals or other substances employed, which cereals or other substances
employed contain the diastic properties of the Taka-Koji. The two parts, the one
containing the ferment, and the other the cereals or other substances, containing
the diastic properties of the Taka-Koji may be used separately, the part containing
the diastase for converting the starch into sugar; and the part containing the
ferment cells for the fermentation or changing the sugar into alcohol. By means
of this division and separation I utilize fully, without any waste both the diastic

page_text: and formenting properties of the Taka-Koji and employ but about one-half the
quantity of Taka-Koji with better results in conversion and fermentation, than is
required where Koji is employed in an unseparated condition as above described.
Taka-Koji is dried by artificial means whereby it can be preserved for an
indefinite period in bulk and without spreading into thin layers, securing by this
means great economy of space and materials.
The cereals and other substances containing the necessary ingredients for the
growth of the fungi are employed in a broken or comminuted form in order to
increase the surface on which the fungi grow to their highest state of efficiency.
The cereals or other substances are steamed, or heated, in the case of cereals until
the starch cells are opened, and in the case of the other substances until they are
thoroughly (if not already) sterilized. The cereals employed in making Taka-Koji
are corn, rice, wheat, barley, oats and any other cereals supplying the necessary
ingredients for the growth of the fungi; and the other substances employed are
pressed slop (solids) from alcoholic distillations-slop or grain (solids) from_beer
brewing, refuse and waste from glucose, starch, beet root sugar and seed oil
factories, or any bran, crash or other fabric, saturated with any of the above
mentioned slop (liquid or solid or both combined) or nutritious substances, such
as thin paste of gelatinized starch obtained from corn wheat or other cereals
or starch containing substances and all other substances whether in their natural
state or artificially treated which possess the necessary ingredients for the growth
of the fungi.
After being thoroughly steamed as before described the mass is allowed to cool
down to a temperature below 30° C., when about one fifty-thousandth part in
weight of the cereals or other substances employed, of the pure Taka-Moyashi,
or about one one-thousandth part, in weight, of the mass of cereals or other sub-
stances employed, of the Taka-Moyashi, or Tane'-Koji is added to and thoroughly
mixed with the mass of cereals or other substances employed, and the entire mass
of cereals or other substances is then bedded up and allowed to remain in a tem-
perature not exceeding 40° C., for six hours, when with or without the addition of
more Taka-Moyashi, or Tane'-Koji, the mass is again mixed and bedded up. At
the expiration of about eighteen hours, the mass is divided into small portions and
allowed to remain for about five hours longer, when it is spread into thin layers, by
suitable arrangements or apparatus and kept in a moist atmosphere under a tem-
perature not to exceed 50° C., for a period varying from 20 to 60 hours.
the highest point of utility of the Taka-Koji as a diastase and ferment is attained
(indicated by the appearance of the fungus growth) the mass is cooled down to a
temperature not exceeding 20° C. The mass thus obtained is Taka-Koji made by
my process and is ready for immediate use.
When
Or the mass after Taka-Moyashi or Tane'-Koji, (or Moyashi) has been added
and bedded up for from ten to eighteen hours may be spread out on a preferably
cemented floor, such as is now used for growing and developing malt and thinned
out gradually by turning and spreading every two to four hours as the temperature
rises, until it reaches a thickness of from two to four inches. During a process of
spreading and thinning out which is continued for from twenty to sixty hours,
care must be taken that the temperature of the mass does not rise much above
40° C., and, also, that the air of the room be kept sufficiently moist. At the
expiration of about sixty hours, the fungus growth will be found to be sufficiently
developed for the purpose for which the Taka-Koji is made and it will be ready for
immediate use.
Taka-Koji presents in this form a mouldy appearance its color depending largely
on the cereals and other substances used, and, also, on the species of the fungi
employed. It possesses both diastic and fermenting properties or either of
these properties alone, the diastic properties residing in the cereals or other
substance employed and the fermenting properties are due to ferment cells
grown on the fungus plant. When the díastic and fermenting properties are

page_text: both profitably utilized at the same time, the Taka-Koji may be used in its con-
dition as described.
For the preservation solely of Taka-Koji it is thoroughly dried under a tempera-
ture not exceeding 50° C. and kept in a mass in a dry place at a temperature not
exceeding 50° C.
Where Taka-Koji is used for conversions made at a temperature exceeding
60° C., or where the fermenting power alone of the Taka-Koji is utilized, the
dry Taka-Koji is separated either by sifting through a sieve or otherwise into
two parts, one containing in the form of a fine dry powder the fungus or ferment
cells, containing the fermenting properties and the other part, the cereals or
other substances employed, which contain the diastic properties of the Taka-Koji;
these two resulting products, the one the seed of fungus or ferment cells, the
other the diastase containing substances, are used separately and independently
of each other; the seed of the fungus or the ferment cells for the purposes of
fermentation and the diastase containing substance for purposes of converting
starch into sugars. Or the diastic and fermenting properties of the Taka-Koji
may be separated from the substance on which it grows by soaking the
Taka-Koji in water and stirring and pressing, whereby the diastase will dissolve
in the water and the ferment cells will become detached and remain suspended in
the liquid. This process of steeping in water and pressing is repeated as often as
required. The liquid thus produced will contain the diastase of the Taka-Koji in
solution and the ferment cells held in suspension. These are separated the one
from the other by filtration.
When the separation of the diastic properties of the Taka-Koji alone is desired,
the Taka-Koji is steeped in water and pressed through a filter, the clear solution
thus obtained contains the diastase alone.
I now describe my process of preparing developing and making Moto.
The term Moto is applied to a liquor containing active ferment cells which have
been metamorphized from aerobiotic ferment cells grown on the Mycelial fungi
(Koji or Taka-Koji) to anaerobiotic ferment cells, and by the process of germina-
tion, have developed and multiplied into an active state in sugar solution. Moto
corresponds to the article known as yeast in its use in the arts, such as alcoholic
fermentation, bread making &c., etc.
In the old process of making Moto, six parts of clean steamed rice, with two
and one-half parts of rice-koji, and seven and one-half parts of water are mixed
together, and the mixture exposed to the air with occasional stirrings at the natural
winter temperature varying from 0 to 15° C. for five or six days; during this time
granulation of the grain and absorption of oxygen from the air takes place.
After this period the temperature of the mixture is raised by placing in it a tub
containing water heated to nearly the boiling point and it is kept at a temperature
varying from 15° to 30° C. for from four to six days. During the early part of
this state, conversion of the starch into sugars begins and proceeds increasingly,
and the multiplication of the ferment cells, and alcoholic fermentation goes on at
the same time; at the latter end of this period the taste of sugar disappears and
the taste of alcohol takes its place, when the Moto is considered to be finished and
ready for use.
The defects of the old process as described, are :-
1st. The only substance known which could supply the necessary ingredients for
any practical growth of the ferment cells was rice, and no process or treatment
was known by which other, natural or artificial, substances containing such necessary
ingredients, could be employed.
2nd. The conversion of the starch into sugars by the diastase contained in the
Koji being made at a low temperature a complete conversion is not attained; in
some instances as much as 16% of the finished Moto, consisting of unconverted
starch. The presence of this unconverted starch caused acid fermentation, both in
the Moto and in the subsequent fermentation of the mash.

page_text: 3rd. The temperature of the mixture is not uniform or regular, by reason of the
crude and imperfect method employed in heating it; consequently the development
of the ferment cells is irregular and imperfect, and the Moto is from this cause,
also, subject to injurious fermentation.
4th. The entire process being very slow, the Moto is exposed for a great length
of time to injurious bacteria in the surrounding air.
5th. The grain of the rice and of the Koji is employed in an unbroken state and
the only means of crushing the grains being the stirrings to which the mixture is
subjected, much of the starch in the grains is not released and remains from this
cause unconverted into sugars; resulting not only in a waste of material, but in an
injury to the quality of the Moto.
In my process of making Moto, any of the cereals or starch containing substances
or substances which supply the necessary ingredients for the growth of the ferment
cells, may be employed. These cereals or starch containing substances, etc., are
first ground to a fine meal, to which about twice their own weight of water is added
and in which they are thoroughly cooked, preferably at about a temperature of
150° C. under pressure, so that all the starch cells are opened and gelatinized;
it is then cooled down to a temperature of from 60 to 75° C. To this mass is
added from 3 to 20% in weight of the cercals or other substances used, of
Taka-Koji, either ground or unground, or of the diastic portion of the Taka-Koji
alone, either in a solid or a liquid form, or of ordinary Koji, either ground or
unground, and well stirred and kept at the above temperature for about one hour,
during which period the thorough and complete conversion of the starch in the
mass into sugars is made. It is then allowed to cool down slowly being constantly
agitated by stirring whereby the solution or mash absorbs the proper amount of
oxygen from the air, the stirring continues until the temperature is reduced to
about 19° C., at the expiration of from 5 to 20 hours there is added to the solution
or mash about the same amount that was used before of the Taka-Koji, either
ground or unground, or of the ferment portion alone of the Taka-Koji, either in
solid or liquid form or of Koji. The solution or mash is then allowed to remain
while the development and multiplication of the ferment cells, and the process of
fermentation goes on, care being taken to keep the temperature of the solution or
mass at this time below about 30° C.-which is conveniently accomplished by the
use of a tub fitted inside with a coil through which hot and cold water can be
passed at will. When the maximum point in the development and multiplication
of the ferment cells is reached, which is generally indicated by the change in the
taste of the solution or mash from a sweet to an alcoholic flavor, the solution or
mass is preferably cooled down to a temperature of from 15 to 20º C., and the Moto as
made by my process is ready for use.
The ferment cells contained in Moto are developed and multiplied in a sugar
solution from the Taka-Koji or from [the ferment portion of the Taka-Koji. This
sugar solution may be produced by the conversion of gelatinized starch into sugars
by means of the diastase of the Taka-Koji, or of malt; or it may be any other
sugar solution or, furthermore, it may consist of any mixture containing the
necessary ingredients for the development and multiplication of the ferment cells.
Moto, as made by my process, may be perpetuated or reproduced by transplanting
Moto previously made as above described to any sugar solution, made as above
described, or to any solution containing the ingredients necessary for the develop-
ment of and multiplication of the ferment cells.
The Moto prepared by my process requires the employment of a much less
quantity of grain; it is produced in much less time and with greater certainty as to
results; it contains about three times greater a number of ferment cells to a given
weight, and the fermenting power of the ferment cells is increased. The Moto is
consequently more efficient and active as a ferment and it can be preserved and
utilized much longer than Moto made by the old process.
"
I shall now proceed to describe my process of fermenting alcoholic liquors :
In the production of alcoholic liquors from cereals or other starch-containing

page_text: substances, by any known process, the first step is the conversion of the starch in the
cereals &c., into soluble sugars by means of an agent known as diastase. The
second and remaining step in the process of producing fermented alcoholic liquors
is the dissociation of the soluble sugar into alcohol and carbonic acid gas by the
agency of the ferment cells.
In the pursuit of alcoholic industries in the American and European countries,
the conversion of starch contained in the cereals and other substances employed,
into sugars, is effected by means of the diastase contained in the malts. Diastase
obtained from malt is very expensive, not only because it is made from the highest
priced grain and because of the cost and labour of malting them, but, also, by
reason of the great loss of starch in the grain, which occurs in the malting process
and diminishes the yield of alcohol. The change of the sugar thus obtained, into
alcohol, is effected by means of Vini-yeast (Saccharomyces Cerevisiae) which is
incapable of developing and multiplying in solution containing more than six or
seven per cent. of alcohol and, is therefore unable to ferment a liquor of more than
six or seven per cent. of alcoholic strength.
In the pursuit of alcoholic industries in other countries of the world (Oriental)
the conversion of starch contained in the grain employed is effected by means of a
diastase produced by the growth of a species of mould fungi (Aspergillus-Koji
"Takamine") on rice. As this conversion is made at a low temperature, a complete
change of the starch into sugars is impossible and a great length of time is required
exposing the solution to danger from injurious ferments in the surrounding air.
The process of fermentation is effected by the agency of aerobiotic ferment cells,
grown on the above fungus and metamorphized into anaerobiotic ferment cells,
which change the sugars in the solution into alcohol. The above mentioned
conversion and fermentation being carried on at the same time, or simultaneously,
the process of fermentation is slow and occupies a great length of time, which also
subjects the solution to danger from injurious ferments in the surrounding air; the
incomplete conversion above mentioned of the starch into sugars not only results in
the waste of material, but causes acetic fermentation, which consumes the alcohol
produced and diminishes the yield.
In my process of making fermented alcoholic liquors I employ any of the cereals
or starch containing ingredients or substances which supply the necessary
ingredients for the alcoholic fermentation. These cereals or starch containing
substances etc., are first ground to a fine meal which is thoroughly cooked with from
one half to five times the weight of cereals &c., of water, preferably at a temperature
of 155° C. under pressure so that all the starch cells are open and gelatinized. The
mass is then cooled down to a temperature of from 65° to 70° C.
To this mass of cereals or other substances used thus cooked is added 3 to 20%
in weight of Taka-Koji, either ground or unground, or of the diastic portion of the
Taka-Koji alone either solid or liquid in form, or of the ordinary Koji, either
ground or unground, and well stirred, and kept at the above temperature for about
one hour, during which period the thorough and complete conversion of the starch
contained in the cereals and other substances used into sugars is made. It is then
cooled down to about 19° C.
The sugar solution thus prepared is of such strength or composition that the
sugars contained in it when converted into alcohol produce the desired strength of
alcohol.
To the sugar solution thus obtained or to any other sugar solution obtained in
any other way, such as glucose solution, malt extract, inverted cane sugar solution ;
syrup or molasses solution etc., from 2 to 10% of Moto or a mixture of Moto and
yeast or yeast is added, and the process of fermentation or the dissociation of the
sugars contained in the solution into alcohol and carbonic acid gas by the agency of
the ferment cells contained in the Moto, or mixture of Moto and yeast, goes on
until all the sugars in the solution are dissociated.
As: the process of fermentation goes on any other sugars or sugar solution may
be added to the mash all at once or fractionally. The object of adding the

page_text: fermentable sugars fractionally is to keep the mash in a suitable strength of sugars
so that the fermentation is not retarded by the presence of too much sugar in the
mash at one time.
Usual and due precaution is exercised during the process of fermentation.
The time required to complete fermentation depends largely upon the strength of
the sugar solution. Where the solution is of the same or equal strength as the
solution in which yeast alone is employed, the fermentation is much superior and
occupies less time, owing to the superior character of the ferment cells contained in
the Moto.
The percentage of alcohol contained in the fermented liquor produced by the
fermentation, is proportionate to the strength of the sugar solution or sugars used.
Alcoholic liquors fermented by ordinary yeast contain from but six to seven per
cent. of alcohol, owing to the inability of the yeast cells to live and work in a
solution containing more than six or seven per cent. of alcohol; therefore in order to
obtain six or seven parts of alcohol, one hundred parts of the fermented liquor
have to be dealt with throughout the entire process.
By my process a fermented liquor containing about 20% of alcohol is made,
owing to the ability of the ferment cells in the Moto increased in ferment power
and number by my process of preparing it, to live and work in a solution containing
20% of alcohol when fermented; or a fermented liquor containing any desired
strength of alcohol under 20% can be produced; therefore in order to get the
same quantity of alcohol, as before, I have to deal with only about one-third part
of the liquor. Thus the cost of labour and fuel, the amount of capital and the size
of the plant are reduced to one third or thereabouts or a given sized plant can
produce three times as much alcohol as by the old process where yeast is employed,
with the same or nearly the same working expenses.
If the object of the fermentation is for strong or distilled alcoholic liquors, such
as whiskey, rum, gin, etc., the fermented liquor is subjected to the process of
distillation. When the fermentation is for weaker beverages, such as beer, ale,
porter etc., the fermented liquor is previously treated to suit its respective object,
such as boiling with hops, or scorching of grain and afterwards diluting with water
to its desired alcoholic strength, and then charged with air or carbonic acid gas if
required.
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 I
claim is :-
1. The process of growing, preparing and developing a fungus possessing diastic
and fermenting properties or either of said properties which consists (1) in im-
pregnating or saturating the natural grain or other substances employed with an
artificial supply of proper food for the growth of the fungus, composed as
follows:-
1. Ammonium salts, such as ammonium tartarate or ammonium acetate, or
nitrogenous substances such as albumen or gelatine ;
2. Potassium salts, preferably potassium sulphate or potassium phosphate;
3. Magnesium salts, preferably magnesium sulphate;
4. Calcium salts, preferably calcium sulphate or calcium phosphate;
5. Phosphates, preferably calcium or potassium phosphates;
6. Alkaline carbonate, preferably potassium carbonate;
in the proportions specified; (2) Steaming said rice or other substances either
before or after the impregnation or saturation as above; (3) Sowing or planting
the seed of said fungus upon the grain or other substances thus impregnated or
saturated; (4) Subjecting said mass thus prepared and treated to a proper and
even temperature and to manipulation for the growth and development of the
fungus until the same has reached its maturity; substantially as and for the
purpose set forth.
2. The process of preserving the matured seed of a fungus possessing diastic and
P

page_text: fermenting properties or either of said properties, which consists in thoroughly
drying the mass (Taka-Moyashi); separating the matured seed therefrom by any
means, such as sifting, again drying the seed; mixing said seed with an inert or
with an inert and hygroscopic substance and sealing in air tight vessels; sub-
stantially as and for the purpose set forth.
3. As an article of commerce, the seed of a fungus possessing the properties
of producing diastic and fermenting properties or either of said properties, when
sown on suitable nourishing substances in the form of a dry yellowish green.
powder containing dormant vital ferment cells, substantially as and for the purpose
ret forth.
4. As an article of commerce, Taka-Moyashi in the form of a
mass of
comminuted grain or other substance that has been impregnated or saturated
with:
1. Ammonium salts, such as ammonium tartarate ammonium acetate or
nitrogenous substances such as albumen or gelatine ;
2. Potassium salts, preferably potassium sulphate or potassium phosphate;
3. Magnesium salts, preferably magnesium sulphate;
4. Calcium salts, preferably calcium sulphate or calcium phosphate;
5. Phosphates, preferably calcium or potassium phosphates;
6. Alkaline carbonate, preferably potassium carbonate, in the proportions
specified and which is thoroughly permeated with a growth of the matured
fungus containing diastic and fermenting properties, or either of said proper-
ties; substantially as and for the purpose set forth.
5. The herein described composition of matter to be used for fertilizing the
cereals and other substances, upon which Mycelial Fungi (Mould Fungi or
Hyphomycetes Fungi) having the properties of producing diastase and ferment
cells, or either of these properties alone, is grown and developed, consisting of:
1. Ammonium salts, such as ammonium tartarate animonium acetate, or
nitrogenous substances such as albumen or gelatine ;
2. Potassium salts, preferably potassium sulphate or potassium phosphate;
3. Magnesium salts, preferably magnesium sulphate;
4. Calcium salts, preferably calcium sulphate or calcium phosphate;
5. Phosphates, preferably calcium or potassium phosphates;
6. Alkaline carbonate, preferably potassium carbonate; in substantially the
proportions specified.
6. The process of preparing and making Taka-Koji which consists in providing
a mass of broken and comminuted grain or starch containing substances, or
substances possessing the necessary ingredients for the growth of the fungus ;
steaming and heating the mass until the starchy matter present is gelatinized or
the mass sterilized (unless the material employed in the mass has been previously
sterilized) adding to the mass in proportion to the weight about one fifty-thousandth
part in weight of the pure Taka-Moyashi or one thousandth part of the Taka-
Movashi or Tane'-Koji, mixing the same thoroughly and subjecting the mass to the
temperature and manipulations until the fungus properly develops and is cooled;
substantially as shewn.
7. The process of preparing and making Taka-Koji which consists in providing
ninass of broken and comminuted grain, or starch-containing substances, and
substances sessing the necessary ingredients for the growth of the fungus;
steaming and eating the mass until the starchy matter present has been gelatinized
and the sterilized; adding to the mass in proportion to its weight about
one fifty-thousandth part in weight of pure Taka-Moyashi, or one one-thousandth part
in weight of Taka-Moyashi or Tane-Koji, thoroughly mixing the entire mass and
bedding up the same in a temperature not exceeding 40° C., after six hours again
thoroughly mixing and bedding up the mass; at the expiration of about ten to
eighteen hours, during which the temperature should not be permitted to rise
above 40° C., which is done by frequent turnings of the mass; dividing the mass
into small portions in which condition it remains for about five hours when it is

page_text: spread out into thin layers in a temperature not to exceed 40° C., for from 20 to 60)
hours, until the fungus develops to a proper stage, then cooling down the mass to
temperature not exceeding 20° C., all substantially as shewn.
a
8. The process of preparing and making Taka-Koji which consists in providing
a mass of broken and comminuted grain or starch-containing substances or
substances containing the necessary ingredients for the growth of the fungus,
steaming and heating the mass until the starchy matter present is gelatinized and
the mass sterilized; adding to the mass in proportion to its weight about one fifty-
thousandth part in weight of pure Taka-Moyashi or one one-thousandth part in
weight of Taka-Moyashi or Tane'-Koji, thoroughly mixing the entire mass and
bedding up the same in a temperature not exceeding 40° C., after six hours again
thoroughly mixing and bedding up the mass; at the expiration of about 10 to
eighteen hours spreading the mass on a preferably cemented floor such as is used in
growing malt turning the mass over every two to four hours and gradually thinning
it out until it reaches a thickness of about two to four inches, taking care not to
permit the temperature of the mass to rise above 40° C., and continuing this turning
and thinning for from 20 to 60 hours until the fungus grows to a proper stage, all
substantially as described.
9. The process of preparing and making Taka-Koji which consists in providing
a mass of broken and comminuted grain or starch-containing substances, or
substances possessing the necessary ingredients for the growth of the fungus;
steaming and heating the mass until the starchy matter present is gelatinized and
the mass sterilized (unless the material employed in the mass has been pre-
viously gelatinized or sterilized) adding to the mass in proportion to its weight
about one fifty-thousandth part in weight of pure Taka-Moyashi, or one one-
thousandth part in weight of Taka-Moyashi or Tane'-Koji, thoroughly mixing the
entire mass, and subjecting it to the temperatures and manipulations until the
fungus develops to its proper stage and is cooled down; then separating the seed
or ferment cells of the fungus from the mass, or separating the ferment cells and
diastase from the mass together, or separating the diastase and ferment cells froin
cach other by filtration all substantially as shewn.
10. As an article of commerce Taka-Koji consisting of a mass of broken and
comminuted grain or starchy matter or other substances possessing the necessary
ingredients for the growth of the fungus having diastic or fermenting properties or
both of these properties; the starchy matter if any present gelatinized and the
mass sterilized said mass being covered and permeated with the growth of said
fungus or fungi growing upon and adhering to the surfaces of the comminuted
particles of said mass; all substantially as shown.
11. As an article of commerce Taka-Koji consisting of a mass of broken and
comminuted grain or starchy matter or other substances possessing the necessary
ingredients for the growth of a fungus having diastic or ferment properties, or both
of said properties; the starchy matter, if any present, gelatinized and the mass
sterilized; said mass being permeated with the diastase from the growth of the
fungus the seeds thereof being removed therefrom all substantially as shown.
12. As an article of commerce, Taka-Koji a fine dry powder composed of the
seeds or spores possessing fermenting power of fungi possessing diastic or ferment-
ing properties or both of said properties, being the product of said fungi grown
upon cereals starchy matter or other substances possessing the necessary ingredients
for their growth; all substantially as described.
13. The process of preparing and making Moto which consists in adding to and
mixing with any fermentable solution in the proportion of one hundred parts of
sugar and twenty parts of Taka-Koji or five parts of the ferment portion of Taka-
Koji and keeping the same at a temperature below 30° C., until the fermentation
has changed the flavor of the mixture to an alcoholic taste aud the development
and multiplication of the ferment cells have been effected all substantially as
described.
14. The process of preparing and making Moto which consists in (1) adding to

page_text: a mash of cereals, starch containing substances, or other substances capable of
conversion into sugars, cooked in about twice their own weight of water under
pressure until the starch cells are opened and gelatinized and then cooled down to
about from 60° or 70° C. from five per centum to 20 per centum in weight of the
cereals &c., of Taka-Koji either ground or unground, or of the diastic portion of
the Taka-Koji alone either in a solid or liquid state, or of the ordinary Koji,
ground or unground, and then thoroughly stirring the same for about one hour and
until there is a thorough and complete conversion of starch into sugars; (2) con-
tinuing the agitation by stirring until the temperature of the mass is reduced to
about 19° C, then adding thereto about the same proportion of Taka-Koji or
ordinary Koji, ground or unground, or of the ferment portion of the Taka-Koji in
solid or liquid state, that was previously added, then allowing the mass to stand at
a proper temperature until the flavor of the mass acquired an alcoholic taste and
the development and multiplication of the ferment cells are effected; all substan-
tially as described.
15. The process of preparing and making Moto which consists in (1) treating a
mash of ground cereals starch containing materials or other substances capable of
conversion into sugars, cooked until the matter capable of being converted into
sugars has been gelatinized adding to the mass at a temperature of from 65 to 70° C.,
from five to twenty per centum in weight of the cooked mass, of Taka-Koji, ground
or unground; or of the diastic portion of the Taka-Koji in a solid or liquid state,
or of ordinary Koji ground or unground; then stirring the mass for about one hour
and until there is a thorough conversion of the starchy matter present into sugars
(2) continuing the agitation by stirring until the temperature is reduced to
about 19° C., then again adding about the same proportion of Taka-Koji, or Koji
ground or unground, in a solid or liquid form that was first added; then allowing
the mass to stand at a proper temperature until the fermentation gives the mass an
alcoholic flavor and the development and multiplication of the ferment cells are
effected; all substantially as described.
16. As an article of commerce, Moto-a liquid or thin paste composed principally
of water and alcohol with some slight residuum or traces of gelatinized starch
sugars and fibre, and containing fully and uniformly throughout its mass the active
ferment cells possessing ferment properties or both ferment and diastic properties,
all substantially as described.
17. As an article of commerce, Moto, a liquid or thin paste composed principally
of water and alcohol with some slight residuum or traces of gelatinized starch
sugars and fibre; and containing throughout its mass the active ferment cells first
grown on aerobiotic fungi and other substances containing the required nutriment,
and, secondly, developed and multiplied as anaerobiotic ferment cells in sugar
solutions; all substantially as described.
18. The process of making a fermentable wash or liquor which consists in adding
to the mass or material to be converted in the proportions specified, the diastic
portion of the Taka-Koji or of the ordinary Koji, at the temperature specified and
agitating the same, whereby the convertible material present is converted into
sugar, substantially as described.
19. The process of making a fermented liquor which consists in fermenting a
fermentable wash or liquor by adding thereto in the proportions specified, Moto or
Moto and yeast, or yeast whereby the fermentable material present is dissociated
into alcohol and gas; all substantially as described.
20. The process of making a fermented liquor which consists in adding a ferment-
able wash or liquor prepared by the introduction in the proportions specified of
Taka-Koji or the diastic portion of the Taka-Koji or of Koji to a ferment contain-
ing wash or liquor prepared by the introduction in the proportions specified of
Moto or Moto and yeast, or yeast said addition being made fractionally as the
fermentation proceeds in order to keep the solution at the desired strength, whereby
the fermentable material present is dissociated into alcohol and gas; all substantially
as described.

page_text: 21. The process of making alcoholic liquor which consists in fermenting a
fermentable wash or liquor by the introduction of Moto or Moto and yeast or
yeast in the proportions specified and distilling the product; all substantially as
described.
22. The process of making a fermented liquor which consists in adding a
fermentable wash or liquor prepared by the introduction in the proportions specified
of Taka-Koji or of the diastic portion of the Taka-Koji or of Tane'-Koji, to a
ferment containing wash or liquor prepared by the introduction in the proportions
specified of Moto or Moto and yeast or yeast said addition being made fractionally
as the fermentation proceeds in order to keep the solution at the desired strength
whereby the fermentable material present is dissociated into alcohol and gas, and
distilling the products; all substantially as described.
23. The process of making a fermented liquor which consists in fermenting a
fermentable wash or liquor that has been treated by the introduction of hops,
scorched grain or similar material by adding thereto in the proportions specified
Moto or Moto and yeast or yeast and then diluting the same to the required
alcoholic strength; all substantially as described.
Dated this 10th day of the 1001
JOKICHI TAKAMINE,
By L. W., per F. B.