Improvements in the Manufacture of Yeast.
Year: 1895

page_text: Date of Application, 1st Oct., 1895
Complete Specification Left, 1st July, 1896-Accepted, 19th Sept., 1896
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Yeast.
I, JOHN HENRY FOLKERTS, of 15 South Street, Finsbury, London, E.C.,
Commercial Agent, do hereby declare the nature of this invention to be as
follows:-
-
This invention relates to a process for producing a particularly large growth of
yeast of most excellent quality in a solution of malted or unmalted ground grain,
which solution is made very advantageous for this purpose by the addition of spent
wash to the saccharified unfiltered materials, whereby the albuminous matters are
peptonized and in this form are rendered most suitable as a food for yeast.
In order to effect this purpose I prepare a mash, at the proper temperature, of
ground malt, alone or conjointly with ground raw grain. The mixture is left for a
suitable time for saccharification and afterwards thoroughly mixed with spent wash
from former operations.
When this mixture has been left long enough to effect the peptonization of the
albuminous matters, the solid matter is separated either by straining or pressing or
by both manipulations and the wort is brought into aërating vats.
Yeast of any
origin is then added to the wort to provoke fermentation, during which process the
wort is aërated and kept at a suitable temperature.
When the yeast has been formed, it is separated from the wort, washed and
pressed.
The solid matter obtained either by pressing or straining is brought into a
separate vat and yeast is added to it with as much spent wash or pure water or
such water as results from the pressing of the yeast, so that fermentation is possible.
Afterwards the wort treated as above mentioned and from which the yeast has
been removed, is added to this solid matter in fermentation and the whole is
distilled.
The wash resulting from this distillation is led into vats where the solid matter
settles itself and from which, after some time, the clear spent wash is decanted and
is then ready to be used for a future operation.
By the same invention, the remaining solid matter of the malt or raw grain
which has been extracted already in some way or other for the making of spirits
and yeast, can be made serviceable to augment the production of yeast in a future
operation.
This is obtained by mixing the solid matter with the spent wash of a former.
operation at a suitable temperature, whereby the albuminous matters still contained
in this solid residue of the malt and raw grain are peptonized. When the
peptonization has been completed, the clear part of the mixture is decanted and
used instead of the ordinary spent wash in a following operation, whereby, owing
to the great richness of this extract of albuminous matter, which is specially suitable
for yeast food, a very large yield of yeast will be obtained.
Dated the 1st day of October 1895.
D. YOUNG & Co.,
11 & 12 Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: I, JOHN HENRY FOLKERTS, of 15 South Street, Finsbury, London, Agent,
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:-
or
This invention relates to a process for producing a particularly large growth of
yeast of most excellent quality in a solution of malted and unmalted grain, ground,
rolled, cooked or steamed, which solution is made very advantageous for this
purpose by the addition of spent distillers' wash to the saccharified unfiltered
materials, whereby the albuminous matters are peptonised and in this form are
rendered most suitable for yeast food.
In order to accomplish this result, I prepare a mash, at the proper temperature,
say from 62° to 64° Centigrade, of ground dry malt or rolled green malt of barley,
rye, wheat or any other kind of grain alone or conjointly with ground, rolled, cooked,
steamed or in any other way prepared unmalted grain or materials proper to this
manufacture. This mixture is left for a suitable time for saccharification and is
afterwards thoroughly mixed with spent wash resulting from former operations, at
a suitable temperature, say from 25° to 30° C. When this mixture lias been left
long enough to effect the peptonisation of the albuminous matters, the solid matter
is separated either by straining, pressing, centrifugal force or by any other method
or by a combination of such methods, and the wort is brought into aërating vats.
Yeast of any origin is then added to the wort to provoke fermentation, during
which process the wort is aërated and kept at a suitable temperature. When
the yeast has been formed, it is separated from the wort and treated in the
ordinary way.
The solid matter obtained by the separation of the wort is brought into a vat,
and yeast of any description is added to this solid matter, and, if necessary, also so
much spent wash, ordinary water or such water as results from the pressing or the
washing of the yeast, as to make these solid matters sufficiently moist to render
fermentation possible. The water resulting from the pressing or washing of the
yeast may be advantageously employed for this purpose, since it contains part of
the wort which was mixed with the yeast before washing, and therefore some
spirit.
Afterwards the wort, treated as above mentioned, and from which the yeast has
been removed, is added to this solid matter in fermentation and the whole distilled.
The wash resulting from this distillation is led into vats where the solid matter
settles, and from which, after some time, the clear spent wash is decanted and
ready to be used for a future operation. This separation of the clear spent wash
can also be done by pressing, centrifugal force or otherwise.
Instead of adding simply a quantity of yeast to the wort to be brought into
fermentation, this fermentation can also be improved and accelerated by adding to
this wort a certain part of wort resulting from a former operation of which the
fermentation is nearly ended, so that a large quantity of yeast in full growth is
sown out into the principal wort. A practical manner of doing this, is to take the
necessary quantity of wort as it is collected by pressing or straining the mash as
above described and to lead this into a vat of suitable dimensions in which the
wort can be aërated and kept at the necessary. temperature. A certain quantity of
yeast of any origin is added to this wort which then is aërated and kept at the
proper temperature; as soon as a strong fermentation has set in, this wort can be
added to the principal one, which should be ready at this time, but it is preferable

page_text: to let the fermentation in the small vat proceed so far that it begins to decrease,
at which moment the larger part of the yeast will have been formed and the cells
will be at their greatest development.
Instead of adding the yeast directly to the smaller vat, I sometimes, in order to
provoke as quickly as possible a very strong and particularly pure fermentation,
put a small part of the unfermented wort of a former operation into a suitable
vessel provided with a serpentine pipe or other henting device in such a manner
that the wort can be heated first to kill all possible bad ferments that may bo
contained in this wort, and can then be cooled down to the proper fermenting
temperature. Another serpentine pipe which is arranged to introduce purified air
is kept continually in operation, until the fermentation is ended. By this means
the purified air always filling up the space above the wort, ensures that no
foul air can come in contact with the wort, and thus by these simple arrangements a
very pure yeast free from all had ferments is produced.
When the fermentation is sufficiently advanced, this pure mother yeast in full
growth, is conducted into the smaller aërating vat wherein the yeast required to
provoke fermentation in the large vat has to grow, and the wort is further worked
exactly as above described.
or
and
or
By the same invention the remaining solid matter of malt and raw grain, which
has been extracted in some way or other for the making of spirits
yeast or beer
can be made serviceable to augment the production of yeast and spirits in a future
operation.
or
This result is obtained by mixing the solid matter with the spent wash of a
former operation at a suitable temperature, say 100° C. or above at the beginning,
afterwards this temperature may be allowed to fall to 45° C.; by this treatment
the albuminous matters still contained in this solid residue of the malt and raw grain
are peptonised and any sugar that may still be coutained in these solid matters is
absorbed by the spent wash. When the peptonisation has been completed, the
clear part of the mixture is decanted and used instead of the ordinary spent wash
in a succeeding operation according to my invention as described in the first part
of this specification, whereby, owing to the great richness of this extract of
albuminous matters, especially suitable for yeast food, a large yield of yeast will
be obtained, whilst the sugar which has been extracted out of these solid matters
by the spent wash is decomposed by the action of yeast and thus augments the
yield of spirit. Instead of spent wash this solid matter in question can also be
mixed with water, in which case, however, it is advisable to provoke an acid
fermentation in this solid matter, before the addition of the water.
This acid fermentation can be produced by keeping the solid matter at a
temperature above, say 45° C., for a period which depends on the degree of acidity
required, and may vary from 12 to 48 hours or longer; it may, however, be
shortened by mixing a small quantity of spent wash with the solid matter.
Although I have hereinabove referred to the peptonisation of the solid matter,
some of the albuminous substances in solution will or may also be peptonised by
the treatment with the spent wash as above set forth.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
First. In the manufacture of yeast, the peptonisation of the albuminous substances
contained in the saccharified materials, by the addition thereto of spent wash,
substantially as, and for the purpose, hereinbefore described.
Second. The manufacture of yeast by a process wherein the unextracted solid
matter is peptonised by the addition of spent wash at a suitable temperature (say
from 25° to 35° C.), and the albuminous substances and sugar remaining in such
solid matter are completely utilised (after it has been extracted) by its ulterior
fermentation, acidification and distillation, substantially as herein before described.

page_text: Third. The improved process of manufacturing yeast, wherein the saccharified
materials are mixed with spent wash to effect the peptonisation of the albuminous
substances, and the solid matter is then extracted, and the wort fermented,
substantially as hereinbefore described.
Fourth. The peptonisation of the extracted solid matter, i.e. the solid matter
from which the wort has been removed, by the addition of spent wash or water,
which liquids thus enriched with the peptonised albuminous matter of the solid
residue and the sugar that was still contained in the extracted solid matter, serve
as a particularly favorable yeast food for a future operation and the extracted
sugar increases the production of spirit.
Fifth. The modification of the herein described process in which part of a nearly
fermented wort from one operation is used to provoke fermentation in a succeeding
operation, substantially as set forth.
Sixth. The modification of my improved process in which I make and use a
mother yeast free from all foreign ferments, substantially as set forth.
Dated this 30th day of June 1896.
D. YOUNG & Co.,
11 & 12 Southampton Buildings, London, W.C.,
Agents for the Applicant.