IMPROVEMENTS IN THE MANUFACTURE OF YEAST AND VINEGAR
Year: 1881

page_text: LETTERS PATENT to Jens Jensen, of Newcastle-on-Tyne, in the County of
the same name, for an Invention of "IMPROVEMENTS IN THE MANUFACTURE
OF YEAST AND VINEGAR." A communication from abroad by N. Rasmussen,
of Copenhagen, in the Kingdom of Denmark.
PROVISIONAL SPECIFICATION left by the said Jens Jensen at the Office of
the Commissioners of Patents on the 13th July 1881.
.
JENS JENSEN, of Newcastle-on-Tyne, in the County of the same name.
"IMPROVEMENTS IN THE MANUFACTURE OF YEAST AND VINEGAR."
A com-
munication from abroad by N. Rasmussen, of Copenhagen, in the Kingdom of
Denmark.
This Invention has for its object the manufacture of a superior yeast and also
vinegar without the use of chemicals, and for these purposes cereals are used which,
when treated as hereinafter explained, will yield saccharine matters, as for instance,
oats, wheat, rye, maize, bran, malt (green or dry), and certain vegetables and roots.
These cereals separately, or a mixture of such are or is steeped in water, and the
crushed materials are then put into the mashing vat. To the mash is added water
in the proportion of about half a pint of water to each pound of grain or cereal; the
whole is then heated to 142° F. (or thereabout), and kept at that temperature for
two hours (or thereabout) to clear. Over the mashing vat is suspended a perforated
tube or water-rose which revolves slowly, and supplies water heated to 153° F. (or
thereabout) to the mash. This accelerates the separation of the saccharine matters.
The saccharimeter must be constantly used.
The liquor is constantly running into a vat I will call the second vat, until the
saccharimeter indicates zero, when the flow is stopped. Any liquid remaining in
the mashing vat can be added to the next mash. The liquor is now conducted
from the second vat to the yeast vat. This vat is provided with an air machine,
or means for causing air to pass through the liquor, and with a cooler.
To the liquor in this vat is added mother yeast in the proportion of about two
pounds of pure fresh "mother yeast" for every hundred weight of grain.

page_text: The air machine or equivalent, which is supplied with air warmed to 68°-73° F.,
and the cooler are at once set to work, thereby reducing the temperature of the
liquor to 86 F., or thereabout.
Above the yeast vat is a funnel through which the air, steam, carbonic acid gas,
and spirit vapours escape.
After completion of the fermentation the liquor is pumped back to the second
vat and allowed to stand for twenty minutes (or thereabout) for the dirt, &c., to
subside. The liquor is now run into receptacles (called in Danish " bagger")
which may conveniently be about ten feet square x five inches deep, and are
placed one above another, with suitable pipe connections and taps.
The liquor remains in the above named receptacles twenty four hours (or
thereabouts), during which period the yeast cells settle to the bottom. The liquor
is then run off. .
This liquor can be used for the manufacture of vinegar.
Fresh water is run upon the yeast which is well stirred and left for another
twenty four hours or thereabouts in the receptacles. The liquor is again run off,
and the pure yeast left behind is strained through a sieve, and is then ready to be
pressed.
The liquor might also be separated from the yeast by centrifugal apparatus.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Jens Jensen in the Great Seal Patent Office on the 12th January
1882.
JENS JENSEN, of Newcastle on Tyne, in the County of the same name.
"IMPROVEMENTS IN THE MANUFACTURE OF YEAST AND VINEGAR." (A com-
munication from abroad by N. Rasmussen, of Copenhagen, in the Kingdom of
Deumark.)
"
This Invention has for its object the manufacture of a superior yeast which
differs from yeasts now ordinarily sold in having a greater specific gravity, and in
being less affected by atmospheric changes; and as the improved yeast, owing to
its superior gravity, sinks to the bottom, will call it "under yeast," in contra-
distinction to the ordinary yeast taken from the " spume," which may be termed
top yeast."
The
The improved yeast is manufactured without the use of chemicals, and for this
purpose cereals are used which, when treated as hereinafter explained, will yield
saccharine matters, as for instance, oats, wheat, rye, maize, bran, malt, and where
convenient there may be used with the cereal or cereals a proportion of certain.
vegetables and roots, such as turnips, parsnips, and artichokes. The cereal or
cereals used, as also the proportion of each cereal or root where a mixture is used
may be varied, as may be found advantageous, regard being had to the season and
other circumstances, such as the quality of the season's products and their value in
the market, but I consider it desirable where roots are employed with the cereal or
cereals not to use more than one part by weight of root to two parts by weight of
cercal. The cereals and roots will hereafter be designated "materials."
cereal or cereals is or are steeped in water (separately if there be more than one
kind), until fit to be crushed (say, from 30 to 50 hours, according to the nature of
the cereal), then carefully and evenly crushed, and then the crushed cereals are
mixed in a tub or vessel, allowed to remain there for about twelve hours, and are
then put into the mashing vat. To the mash is added water in the proportion of
about half a pint of water to each pound of grain or cereal; the whole is then
heated to from 120° to 145° Fahrenheit, and kept under cover at a temperature
within those limits for two hours (or thereabouts) to clear. Over the mashing vat
is suspended a perforated tube or water rose which revolves slowly, and after the
period of two hours just referred to, supplies water heated to from 140° to 160°
Fahrenheit to the mash. This accelerates the separation of the saccharine matters.
The liquor or
"wort" is kept constantly running from the mash vat into the
"yeast vat," until the saccharimeter, which must be constantly employed, shows
that the wort in the "inash vat" is reduced to 1-3 degrees. Any liquid remaining
in the mashing vat can be added to the next mash. The wort or liquor that runs
from the mash vat is conducted to the yeast vat.
The wort in the yeast vat is cooled down to from 80° to 85° Fahrenheit, it may
be either by a cooler or ventilator in the chamber containing the vat. This
chamber must be kept at from 68° to 82° Fahrenheit. To the cooled wort is added
the mother yeast procured from a previous operation (for the first brew it must be
bought) in the proportion of 2 lbs. of mother yeast to 100 lbs. of the material in the
vat. The "yeast vat" is provided with a blower or a machine for causing air to
pass through the wort; also a funnel through which the air, steam, carbonic acid
gas, and spirit vapour escape. The wort is worked by the blower or equivalent
machine for 10 to 15 hours, during which time the formation of the yeast takes
place. The formation of yeast ceases when the saccharimeter indicates 1-3
degrees. It is then allowed to stand for from 20 to 30 minutes for the dirt to

page_text: "
subside. The liquor is now run into receptacles (called in Danish bagger,")
which may conveniently be about ten feet square × five inches deep, and placed
one above another with suitable pipe connections and taps.
The liquor remains in the above named receptacles twenty four hours or there-
abouts, during which period the yeast cells sink to the bottom. The liquor is then
run off.
This liquor can be used for the manufacture of vinegar.
Fresh water is run upon the yeast which is well stirred and left in the
receptacles for another twenty four hours or thereabouts.
The liquor is again run off, and the pure yeast left behind is strained through a
sieve, and is then ready to be pressed.
.
The liquor might also be separated from the yeast by centrifugal apparatus.
Having described the nature of the said Invention, and explained in what
manner the same is to be or may be performed or carried into effect, as communi-
cated to me as aforesaid, I hereby declare that what I consider to be novel and
original, and therefore claim as secured to me under the Letters Patent hereinbefore
in part recited is,-
1. The improved manufacture of yeast, hereinabove called "under yeast,"
substantially as hereinabove described.
2. In the manufacture of yeast of the kind hereinabove called "under yeast,"
maintaining in the process substantially the temperatures hereinabove set forth,
that is to say, from 120° to 145° Fahrenheit for the mash, from 140° to 160°
Fahrenheit for the water subsequently supplied to the mash, from 80° to 85°
Fahrenheit for the cooled wort in the yeast vat, and from 68° to 82° Fahrenheit
for the chamber in which the yeast vat is situated.
3. In the manufacture of yeast of the kind hereinabove called "under yeast,"
effecting separation of the yeast cells from the mother liquor by gravitation, and
by allowing the superincumbent liquor to flow off, substantially as described.
4. The combined process for the manufacture of yeast, substantially as described.
In witness whereof, I, the said Jens Jensen, have hereunto set my hand
and scal, this Twelfth day of January, in the year of our Lord One thousand
eight hundred and eighty two.
J. JENSEN. (L.S.)