Process for saccharification of rootstocks and subsequent alcohol fermentation
First Claim
1. A process for saccharification of rootstocks and subsequent alcohol fermentation, which process comprises:
- a step of immersing rootstocks in a dilute acid solution to sterilize them;
a step of crushing the resulting sterilized rootstocks;
a step of macerating the crushed rootstocks through the action of macerating enzymes composed mainly of a polygalacturonase;
a step of forming a slurry comprising liquid and starch derived solely from the product resulting from the action of said macerating enzymes on the crushed rootstocks;
a step of adding a bacterial α
-amylase to the resulting slurry to dextrinize the starch contained therein; and
a step of adding to the resulting dextrinized starch, glucoamylase as a saccharifying enzyme, and yeast for alcohol fermentation to effect saccharification and alcohol fermentation.
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Abstract
For saving the heat energy required for alcohol production, processes are provided for subjecting rootstocks (Rhizomes) to enzymatic hydrolysis without conventional cooking with steam in order to obtain a high concentration saccharified material which is then subjected to alcohol fermentation.
The first process comprises dipping raw rootstocks in a dilute acid for the purpose of sterilization, then crushing the sterilized rootstocks, macerating the crushed rootstocks, dextrinizing the macerated material by the action of bacterial α-amylase and adding to the dextrinized material glucoamylase and yeast for alcohol fermentation to effect saccharification thereof and subsequent alcohol fermentation.
The second process comprises sterilizing rootstocks with a dilute acid and then crushing it, followed by adding blended maceration enzymes to effect maceration amd saccharification with subsequent alcohol fermentation by yeast.
47 Citations
34 Claims
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1. A process for saccharification of rootstocks and subsequent alcohol fermentation, which process comprises:
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a step of immersing rootstocks in a dilute acid solution to sterilize them; a step of crushing the resulting sterilized rootstocks; a step of macerating the crushed rootstocks through the action of macerating enzymes composed mainly of a polygalacturonase; a step of forming a slurry comprising liquid and starch derived solely from the product resulting from the action of said macerating enzymes on the crushed rootstocks; a step of adding a bacterial α
-amylase to the resulting slurry to dextrinize the starch contained therein; anda step of adding to the resulting dextrinized starch, glucoamylase as a saccharifying enzyme, and yeast for alcohol fermentation to effect saccharification and alcohol fermentation. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 21, 22, 23)
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20. A batch process for saccharification of rootstocks and subsequent alcohol fermentation, which process comprises:
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a step of immersing rootstocks in a dilute acid solution to sterilize them; a step of crushing the resulting sterilized rootstocks; a step of macerating the crushed rootstocks through the action of blended enzyme agents comprising cellulase, hemicellulase, pectin endopolygalacturonase, glucoamylase and acidically active α
-amylase;a step of forming a slurry comprising liquid and starch derived solely from the product resulting from the action of said blended enzymes on the crushed rootstocks; a step of adding yeast for alcohol fermentation to the slurry to effect alcohol fermentation. - View Dependent Claims (24, 25, 26, 27, 28, 29, 30, 31, 32)
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33. A batch for saccharification of rootstocks and subsequent alcohol fermentation comprising:
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(a) immersing the rootstocks in a dilute acid to sterilize them; (b) crushing the sterilized rootstocks from (a); (c) macerating the crushed rootstocks from (b) through the action of macerating enzymes; (d) forming a slurry comprising liquid and starch derived solely from the product resulting from the action of said macerating enzymes on the crushed rootstocks; (e) dextrinizing the starch from (d) through the action of dextrinizing enzymes; (f) saccharifying and fermenting the dextrinized starch from (d) through the action of a saccharifying enzyme and an alcohol fermentation yeast to effect saccharification and alcohol fermentation.
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34. A process for the saccharification of white potatoes and subsequent alcohol fermentation comprising:
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(a) immersing the white potatoes in a dilute acid to sterilize them; (b) crushing the white potatoes from (a); (c) macerating the crushed white potatoes through the action of macerating enzymes composed mainly of a polygalacturonase; (d) a step of forming a slurry comprising liquid and starch derived solely from the product resulting from the action of said macerating enzymes on the crushed rootstocks; (e) removing a portion of the liquid produced in (c); (f) dextrinizing the starch from (c) through the action of bacterial α
-amylase;(g) saccharifying and fermenting the dextrinized starch from (f) through the action of glucoamylase and an alcohol fermentation yeast to effect saccharification and alcohol fermentation respectively.
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Specification