CH100317A - Process for the preparation of a connection between yeast and tannin. - Google Patents

Process for the preparation of a connection between yeast and tannin.

Info

Publication number
CH100317A
CH100317A CH100317DA CH100317A CH 100317 A CH100317 A CH 100317A CH 100317D A CH100317D A CH 100317DA CH 100317 A CH100317 A CH 100317A
Authority
CH
Switzerland
Prior art keywords
yeast
tannin
preparation
connection
compound
Prior art date
Application number
Other languages
German (de)
Inventor
Farbenfabriken Vorm Friedr Co
Original Assignee
Farbenfab Vorm Bayer F & Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Farbenfab Vorm Bayer F & Co filed Critical Farbenfab Vorm Bayer F & Co
Publication of CH100317A publication Critical patent/CH100317A/en

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  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Compounds Of Unknown Constitution (AREA)

Description

  

  Verfahren zur Darstellung einer Verbindung -von Hefe mit     Tannin.       Es wurde gefunden,     dass    man durch Be  handlung von Hefe, -wie Brennerei- oder       Bierliefe,    mit     Gallusgerbsäure        (Tannin)    zu  einer neuen Verbindung gelangt. Man kann  Hefe gegebenenfalls auch nach vorheriger       Plasmolyse    verwenden.

      <I>Beispiel:</I>  <B>50</B> Gewichtsteile     abgepresste    Bierhefe, ent  sprechend etwa<B>10</B>     Gewichtsteilen    Trocken  substanz, werden mit<B>25</B> Gewichtsteilen Was  ser angerührt und<B>3</B> bis<B>6</B> Stunden bei 45 bis  <B>5 5</B>     0'        mit   <B>8</B>     Gewichtsteilen        Tannin        digeriert,     mit Natronlauge genau neutralisiert und     ab-          gesa-Ligt.    Der eventuell nochmals in Wasser  ausgewaschene und wieder     abgesangte        NTie-          derschlag    wird getrocknet,

   gemahlen und  darauf mehrere Stunden auf<B>11.0</B> bis<B>125</B>  erhitzt.  



  Die so erhaltene     Hefetanninverbindung     stellt eine adstringierend wirkende, geruch  lose Verbindung von angenehmem Geschmack    dar. Es ist ein hellgraues bis     rötliellbraunes     Pulver von schwach salzigem Geschmack,  das in Wasser und organischen Lösungs  mitteln und auch in verdünnten Säuren     nur     wenig     löslicl-i    ist.



  Process for the preparation of a connection between yeast and tannin. It has been found that treating yeast, such as distillery or beer, with gallic tannic acid (tannin) leads to a new compound. If necessary, yeast can also be used after prior plasmolysis.

      <I> Example: </I> <B> 50 </B> parts by weight of pressed brewer's yeast, corresponding to about <B> 10 </B> parts by weight of dry matter, are mixed with <B> 25 </B> parts by weight of water and <B> 3 </B> to <B> 6 </B> hours at 45 to <B> 5 5 </B> 0 'with <B> 8 </B> parts by weight of tannin, exactly neutralized with sodium hydroxide solution and withdrawn. The precipitate that may have been washed out again in water and then sang off is dried,

   ground and then heated to <B> 11.0 </B> to <B> 125 </B> for several hours.



  The yeast tannin compound obtained in this way is an astringent, odorless compound with a pleasant taste. It is a light gray to reddish brown powder with a slightly salty taste, which is only slightly soluble in water and organic solvents and also in dilute acids.

 

Claims (1)

PATENTANSPR-UCH: Verfahren zur Darstellung einer Verbin dung von Hefe mit Tannin, darin bestehend, dass man Hefe mit Tannin behandelt. Die so erhaltene Hefetanninverbindung stellt- eine adstringierend wirkende, geruch lose Verbindung von angenehmem Geschmack dar. Es ist ein liellgraues bis rötlichLbraunes Pulver von schwach salzigem Geschmack, das in Wasser und organischen Lösungsmitteln und auch in verdünnten Säuren nur wenig löslieli ist. PATENT CLAIM: A process for the preparation of a compound of yeast with tannin, consisting in that yeast is treated with tannin. The yeast tannin compound obtained in this way represents an astringent, odorless compound with a pleasant taste. It is a light gray to reddish brown powder with a slightly salty taste that is only slightly soluble in water and organic solvents and also in dilute acids.
CH100317D 1921-01-03 1921-11-29 Process for the preparation of a connection between yeast and tannin. CH100317A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE100317X 1921-01-03

Publications (1)

Publication Number Publication Date
CH100317A true CH100317A (en) 1923-07-16

Family

ID=5648495

Family Applications (1)

Application Number Title Priority Date Filing Date
CH100317D CH100317A (en) 1921-01-03 1921-11-29 Process for the preparation of a connection between yeast and tannin.

Country Status (1)

Country Link
CH (1) CH100317A (en)

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