USRE10341E - Samuel levy - Google Patents

Description

.tation.

UNITED STAT S PATENT OF ICE.

SAMUEL LEVY, on NEW YORK, N. Y.

PREPARATION OF YEAST.

SPECIFIC TION forming part of Reissued Letters Patent No. 10,341, dated June 12, 1883. Original No. 231171;. dated March 21, 1882. Application for reissue filed April 24, 1853.

To all whom it may concern Be it known that I, SAMUEL LEVY, a citizen of the United States, residing at the city of New York, in the county and State of New York, formerly residing at the city of Denver, in the county of Arapahoe and State of Colorado, have invented a certain new and useful Improvement inthe Preparation of- Compressed Yeast; and I do declare that the following is a full, clear, and exact description of the invention, which will enable others skilled in the art to which it appcrtains to make the same.

Heretofore great difficulty has been encountered in the preparation of compressed yeastthat could be easily dried, put in proper condition for the market, and at the same time to be of a nature that it could be preserved for a long period of time.

The object of my invention is to overcome all those difficulties in the preparation of a compressed yeast that shall be of a'superior quality, that can be easily dried without the admixture of any drying; substance, that can be placed upon the market in any condition desired, either fresh, in powder, orin cakes, and that can be prism-veil for a long period of time, and at the same time to extract the great est amount of yeast possible from the substances uslal in its preparation.-

In carrying out this new process I place about ten pounds'ot' starch (more or less) to the bushel of grain used in a mash of rye, corn. and malt in a lerinenting-tub, and add a sufticient quantity of artificial yeast to bring the mass into an active state of fermentation. \Vhen the fermentation has proceeded far enough the yeast rises to the surface and is skiinnu d ofl. This is continued until the mash grows weak. Having previously made a preparation, by putting into water of a temperature of 150 Fahrenheit, of rye and malt, say five to ten per cent. of the amount of mixture in the t'ermenting-tub, and letting it stand twenty-four hours, i add of this a sufficient quantity to the mass in the. lin'menting-tnb to bring the same into an active state of fermen- Precantion should be taken to have the temperature 01' this preparation, when placed in the fermenting-tub, about the same as that of the mass in the tub. The addition of this,preparation, as said, brings the mass again into an active state of termentation. and yeast rising, to the surface is skimmed off.

By repeated additions of this preparation as the mash grows weak the process is continued until all the yeast is extracted from the mass in the fermenting-tub. The yeast is their placed in water and allowed to settle. It is then taken out and dried, and it is found that it dries very readily. The quality is superior, and it can be used either fresh, in p0wder, or in cakes, and can be preserved for a great. length of time, retaining its strength] and freshness. The yield is from iiity to sev cut-y per cent. of the amount of starch used, varying according to the strength of the starch;

I know that starch has been used in the preparation of compressed yeast; but in other proits quality be made such that it will readily dry and retain both strength and freshness for.

a long period'ot' time. lschwind uses riceflour to mix with wet yeastto cause the same to dry without sou ring. lt'eilier simply presses the water from his mixture after ithas passedinto a ierinenting-stage, and makes of it yeast cakes. The yeast 0f G011 8i Spinner consists simply of a paste of various ingredients combined with. fermented rice-flour and hop-water. I skim the yeast off as it rises to'the top, settle it-in water, and find that it dries readily, and can be used either in powder or made into cakes. Having fully described my invention, what I desire to claim and isk The process of preparing compressedq'east, consisting in mixing starch with a mesh of rye. corn, and malt in a ibrnientinglub, adding a suflieient quantity of artificial yeastjo bring the mash into an active state of fermeniation, adding from time to time as the termentation grows weak a warm mixture of rye and n1alt,skinuningthe yeast from the surface as it rises, settling it in water. and then drying ii. substantially as set forth.

bAM UEL LEVY Witnesses; WILLIAM B. Enmsox. WILLIAM H. ll.\lllll.

secure by Letters Patent