Improvements in the Manufacture of Extracts from Yeast, suitable for use as Condiments and for other, analogous Purposes.
Year: 1898

page_text: Date of Application (in United Kingdom), 10th Aug., 1898
Improvements in the Manufacture of Extracts from Yeast, suitable
for use as Condiments and for other, analogous Purposes.
I, JEAN PEETERS, of 201, Chaussée d'Haecht, Schaerbeek, near Brussels,
Belgium, Pharmaceutical Chemist, do hereby declare the nature of this invention
to be as follows:
_
For the purpose of obtaining extracts from yeast the latter has been digested
with lactic acid or hydrochloric acid.
In the Specification of my Application for Patent No. 26985 of 1897 I have
described a process according to which for obtaining extracts from yeast, the
yeast is washed with a solution of acetic acid, digested with hydrochloric acid,
filtered and evaporated, the resulting extract being in some cases treated with
alcohol.
Now according to my present invention in the treatment of yeast to obtain
extracts therefrom as above referred to I employ tartaric acid for effecting the
digestion of the yeast.
An advantageous way of obtaining extracts from yeast according to this inven-
tion is as follows:-
The yeast is washed, preferably, by mixing it with water, then straining. it
off and washing it several times with acidulated water. I have found that
the best results are obtained by the employment of a solution of acetic acid,
containing one thousandth part of acid as described in my said former specifica-
tion, and also that the employment of alkalies should be avoided, because their
use always increase the quantity, in the final product, of mineral matters which
it is desirable to eliminate.
After the last washing, the acidulated washing water is drained off from the
yeast to which water is then added to it in the proportion of about eight parts
by weight of water to one part by weight of dry yeast, and to the mixture is

page_text: added a small quantity of tartaric acid, the whole being suitably agitated to
obtain an intimate mixture. The addition of tartaric acid in the proportion
of about 20 grammes of acid to 8000 grammes of water, and 1000 grammes of
dry yeast has given good results.
The mixture of yeast, water and tartaric acid is first raised slowly to about
60° C. then the temperature is allowed to fall to between 45° and 50° C. or
thereabout, and this temperature is maintained for about twelve to fifteen hours.
Towards the termination of the operation, the temperature may be allowed to
rise to 60° C. and even to 75° C. but should never be allowed to reach 100° C.
After cooling, the solution is filtered and the filtrate evaporated slowly, prefer-
ably until it has attained a syrupy or pasty consistency. This evaporation may
be effected by any suitable or known means, whilst maintaining the temperature
preferably below 100° C.
The use of tartaric acid has for result to render soluble and to convert the
albumenoidal principles of the yeast, and also to effect the elimination of the
excess of potassium salts, which are still contained therein, by converting such
salts into bi-tartarate of potassium, which is only slightly soluble in water, whilst
allowing the liquid obtained by filtration, and the products extracted therefrom,
to retain the proportions of salts which are the most useful for the purposes for
which they are intended. By the use of other acids, for example, hydrochloric
acid and lactic acid, an excess of salts would be retained in the filtered liquids
and in the products obtained therefrom.
For the purpose of purifying the evaporated product by removing therefrom
the various disassimilation products of the yeast which it contains, such as
xanthine, hypo-xanthine, guanine, etc., and also for the purpose of removing
therefrom the last trace of unpleasant taste and smell, in such a manner as to
impart thereto a flavour analogous to that of the meat extracts of commerce,
and of developing an agreeable aroma, it is subjected, as described in my said
former specification, to one or more washings with alcohol, in such a manner
as to agitate the two and permit of the said disassimilation products being
thoroughly dissolved. After allowing the mixture to rest for a sufficient time
to allow the solid matter to deposit the alcohol is decanted and the residue, which
will now in future preserve its albuminoidal principles in a perfectly purified
condition, is dissolved in about three times its weight of water, so as to produce
the mother solution which serves as the basis of the extracts, condiments and
peptonoids, according to the nature of the products which it is desired to manu-
facture. The product of the digesting operation may, either before or after the
washing with alcohol, be converted into true peptone by known means.
mother solution obtained as above described, after being filtered and dried by
evaporation, yields a product which I term vegetable peptonoid. Or the mother
solution, with an addition of sodium chloride in such proportions that the final
product will contain about fifteen per cent. (15%) thereof, after being filtered
and evaporated, yields a product which is capable of replacing the extracts of
meat of commerce, and which I term vegetable extract. According to the degree
of evaporation, vegetable extracts may be obtained in the solid, pasty, or liquid
form.
The
Tartaric acid may advantageously be used in the manufacture of vegetable
extracts from yeast in cases where the yeast is not previously washed with a
solution of acetic acid and the product of the digesting operation is not purified
with alcohol as described.

page_text: Improvements in the Manufacture of Extracts from Yeast, suitable
for use as Condiments and for other analogous Purposes.
I, JEAN PEETERS, of 201, Chaussée d'Haecht, Schaerbeek, near Brussels,
Belgium, Pharmaceutical Chemist, 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:-
For the purpose of obtaining extracts from yeast the latter has been digested
with lactic acid or hydrochloric acid.
In the Specification of my Application for Patent No. 26985 of 1897 I have
described a process according to which for obtaining extracts from yeast, the
yeast is washed with a solution of acetic acid, digested with an acid such as
hydrochloric acid, filtered, and evaporated, the resulting extract being in some
cases treated with alcohol.
Now according to my present invention in the treatment of yeast to obtain
extracts therefrom as above referred to I employ tartaric acid for effecting the
digestion of the yeast.
An advantageous way of obtaining extracts from yeast according to this inven-
tion is as follows:-
The yeast is washed, preferably by mixing it with water, then straining it
off, and finally washing it several times with acidulated water. I have found that
the best results are obtained by the employment of a solution of acetic acid,
containing one thousandth part of acid as described in my said former specifica-
tion, and also that the employment of alkalies should be avoided, because their
use always increases the quantity, in the final product, of mineral matters which
it is desirable to eliminate.
After the last washing, the acidulated washing water is drained off from the
yeast, to which water is then added in the proportion of about eight parts
by weight of water to one part by weight of dry yeast, and to the mixture is
added a small quantity of tartaric acid, the whole being suitably agitated to
obtain an intimate mixture. The addition of tartaric acid in the proportion
of about 20 grammes of acid to 8000 grammes of water, and 1000 grammes of
dry yeast has given good results.
The mixture of yeast, water, and tartaric acid is first raised slowly to about
60° C. then the temperature is allowed to fall to between 45° and 50° C. or
thereabout, and this temperature is maintained for from twelve to fifteen hours.
Towards the termination of the operation, the temperature may be allowed to
rise to 60° C. and even to 75° C. but should never be allowed to reach 100° C.
After cooling, the solution is filtered and the filtrate evaporated slowly. prefer-
ably until it has attained a syrupy or pasty consistency. This evaporation may
be effected by any suitable or known means, whilst maintaining the temperature
preferably below 100° C.
The use of tartaric acid has for result to render soluble and to convert the
albumenoidal principles of the yeast, and also to effect the elimination of
excess of the potassium salts, which are still contained therein, by converting such
salts into bi-tartarate of potassium, which is only slightly soluble in water, whilst
allowing the liquid obtained by filtration, and the products extracted therefrom,
to retain the proportions of salts which are the most useful for the purposes for
which they are intended. By the use of other acids-for examples, hydrochloric
acid and lactic acid-an excess of salts would be retained in the filtered liquids
and in the products obtained therefrom.

page_text: For the purpose of purifying the evaporated product by removing therefrom
the various disassimilation products of the yeast which it contains, such as
xanthine, hypo-xanthine, guanine, etc., and also for the purpose of removing
therefrom the last trace of unpleasant taste and smell, in such a manner as to
impart thereto a flavour analogous to that of the meat extracts of commerce.
and of developing an agreeable aroma, it is subjected, as described in my said
former specification, to one or more washings with alcohol, in such a manner
as to agitate the two and permit of the said disassimilation products being
thoroughly dissolved. Alcohol of all kinds (such as methyl alcohol or ethyl
alcohol) can be used for this washing, as well as any suitable carbonated product
or mixture enjoying the same solvent properties as alcohol, such as dimethyl
ketone or methyl ethyl ketone, or a mixture of either of these with alcohol. After
allowing the mixture to rest for a sufficient time to allow the solid matter to
deposit, the alcohol is decanted and the residue, which will now in future preserve
its albuminoidal principles in a perfectly purified condition, is dissolved in about
three times its weight of water, so as to produce the mother solution which
serves as the basis of the extracts, condiments, and peptonoids, according to the
nature of the products which it is desired to manufacture. The product of the
digesting operation may, either before or after the washing with alcohol, be
converted into true peptone by known means. The mother solution obtained
as above described, after being filtered and dried by evaporation, yields a product
which I term vegetable peptonoid." Or the mother solution with an addition
of sodium chloride in such proportions that the final product will contain about
fifteen per cent. thereof, after being filtered and evaporated, yields a product
which is capable of replacing the extracts of meat of commerce, and which I
term "vegetable extract." According to the degree of evaporation, vegetable
extract may be obtained in the solid, pasty, or liquid form.
66
Tartaric acid may advantageously be used in the manufacture of vegetable
extracts from yeast in cases where the yeast is not previously washed with a
solution of acetic acid and the product of the digesting operation is not purified
with alcohol as described.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, I declare that what
I claim is:
-
1. The manufacture of extracts from yeast by adding water and tartaric acid
to the yeast and then heating the mixture, substantially as herein before described.
2. The manufacture of extracts from yeast by washing it in a solution of acetic
acid, draining off the acidulated washing water, then adding about 800 parts
by weight of water, and about two parts by weight of tartaric acid, to 100 parts
by weight of dry yeast then heating the mixture to a temperature of between
45° C. and 50° C., for from 12 to 15 hours, and then evaporating it to the desired
consistency, whether or not it be subsequently washed with alcohol, substantially
as herein before described.
Dated this 28th day of October 1898.
App
W. LLOYD WISE,
46, Lincoln's Inn Fields, London, W.C., Chartered Patent Agent.