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Production of alcohol from cereal grains

  • US 4,035,515 A
  • Filed: 12/04/1975
  • Issued: 07/12/1977
  • Est. Priority Date: 12/04/1975
  • Status: Expired due to Term
First Claim
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1. A continuous process for producing ethyl alcohol from cereal grains, said process consisting essentially of the steps of cutting and breaking said grain into small fragments to improve its wetting characteristics;

  • wetting said small grain fragments by continuously forming a water slurry of the small grain fragments by mixing said grain with water at a temperature in the range of about 120°

    to 140°

    F.;

    retaining said slurry for a period of not greater than about 2 to 3 minutes;

    cooking said wetted grain by continuously heating a flow of said grain slurry at a temperature above said temperature range for said wetting and not more than about 190°

    F. to form a gelled mash thereof by passing an electric current through said grain-slurry at a current density of less than the electrical equivalent of 4.0 amperes at 120 Volts per square inch of electrode and maintaining said cooking of said grain slurry for a period of about 30 to 60 seconds to thereby prevent any form of hydrolysis of starch before enzymatic hydrolysis by malt occurs, and to form a gel of said starch;

    continuously recovering the gelled mash;

    adding malt to the sald gelled-mash;

    fermenting said mash with yeast and recovering alcohol therefrom.

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