Process for producing alcohol by fermentation without cooking
First Claim
1. A process for producing a fermented mash containing from 12.2 to 17.1 V/V% of alcohol, which comprises mixing at least one non-heated raw cereal with a mashing liquor in a weight ratio (weight of said raw cereal:
- weight of mashing liquor) of from 1;
3.4 to 1;
1.8 to form a slurry;
thereafter without heating the slurry, without adjusting the pH of the slurry and without adding liquefying enzyme, adding a saccharifying enzyme preparation derived from a microorganism source in an amount of at least 3.5 units of saccharifying titer per gram of said raw cereal on a wet basis to the slurry, adding an alcoholic fermenting yeast having an initial concentration of at least 2×
107 cells/ml of slurry, and fermenting the slurry at a pH of from 4.0 to 5.0, at a temperature of 25°
to 35°
C. for 90 to 120 hours.
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Accused Products
Abstract
Alcohol is produced in a noncooking system by mixing a ground starchy material with mashing liquor at the range that the weight ratio of mashing liquor to ground starchy material is from 1.8 to 3.4 to form a slurry, without cooking, adding to the slurry at least 3.5 units as a saccharifying power of the enzyme preparation derived from a microorganism source, favorably Rhizopus sp., as a saccharifying agent, further adding an alcoholic fermenting yeast, and fermenting the slurry. Examples of the starchy material are cereals such as maize, sorghum, wheat, barley, rye, rice, barnyard millet, German millet, and common millet, and starchy rootcrops such as sweet potato and cassava.
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Citations
34 Claims
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1. A process for producing a fermented mash containing from 12.2 to 17.1 V/V% of alcohol, which comprises mixing at least one non-heated raw cereal with a mashing liquor in a weight ratio (weight of said raw cereal:
- weight of mashing liquor) of from 1;
3.4 to 1;
1.8 to form a slurry;
thereafter without heating the slurry, without adjusting the pH of the slurry and without adding liquefying enzyme, adding a saccharifying enzyme preparation derived from a microorganism source in an amount of at least 3.5 units of saccharifying titer per gram of said raw cereal on a wet basis to the slurry, adding an alcoholic fermenting yeast having an initial concentration of at least 2×
107 cells/ml of slurry, and fermenting the slurry at a pH of from 4.0 to 5.0, at a temperature of 25°
to 35°
C. for 90 to 120 hours. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8)
- weight of mashing liquor) of from 1;
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9. A process for producing a fermented mash containing from 12.2 to 17.1 V/V% of alcohol, which comprises mixing at least one non-heated raw cereal and ground malt with a mashing liquor in a weight ratio (weight of said raw cereal including malt:
- wieght of mashing liquor) of from 1;
3.4 to 1;
1.8 to form a slurry;
thereafter without heating the slurry, without adjusting the pH of the slurry and without adding liquefying enzyme, adding a saccharifying enzyme preparation derived from a microorganism source wherein the total saccharifying power of the malt and enzyme preparation based on units of the saccharifying titer of the enzyme preparation is at least 3.5 units, adding an alcoholic fermenting yeast having an initial concentration of at least 2×
107 cells/ml of slurry, and fermenting the slurry at a pH of from 4.0 to 5.0, at a temperature of from 25°
to 35°
C. for 90 to 120 hours. - View Dependent Claims (10, 11, 12, 13, 14, 15, 16)
- wieght of mashing liquor) of from 1;
-
17. A process for producing a fermented mash containing from 12.2 to 17.1 V/V% of alcohol, which comprises mixing at least one non-heated raw cereal and ground malt with a mashing liquor in a weight ratio (weight of said raw cereal including malt:
- weight of mashing liquor) of from 1;
3.4 to 1;
1.8 to form a slurry, the amount of malt being sufficient to provide at least 10 units of saccharifying power per gram of said raw cereal;
thereafter without heating the slurry, without adjusting the pH of the slurry and without adding liquefying enzyme, adding an alcoholic fermenting yeast having an initial concentration of at least 2×
107 cells/ml of slurry, and ferementing the slurry at a pH of from 4.0 to 5.0, at a temperature of 25°
to 35°
C. for 90 to 120 hours. - View Dependent Claims (18, 19, 20, 21, 22, 23)
- weight of mashing liquor) of from 1;
-
24. A process for producing a fermented mash containing from 12.2 to 17.1 V/V% of alcohol, which comprises mixing at least one non-heated raw cereal with a mashing liquor in a weight ratio (weight of said raw cereal:
- weight of mashing liquor) of from 1;
3.4 to 1;
1.8 to form a slurry;
thereafter without heating the slurry, without adjusting the pH of the slurry and without adding liquefying enzyme, adding a saccharifying enzyme preparation derived from a microorganism source having at least 3.5 units of saccharifying titer per gram of said raw cereal on a wet basis to the slurry, and mixing part of the slurry with yeast to provide a yeast population of at least 2×
107 cells/ml of the slurry and then adding gradually the remainder of the slurry to the yeast containing slurry so that the yeast population in the slurry is always in the amount of at least 2×
107 cells/ml, and fermenting the slurry at a pH of from 4.0 to 5.0, at a temperature of 25°
to 35°
C. for 90 to 120 hours. - View Dependent Claims (25)
- weight of mashing liquor) of from 1;
-
26. A process for producing a fermented mash containing from 12.2 to 17.1 V/V% of alcohol, which comprises mixing at least one non-heated raw cereal and ground malt with a mashing liquor in a weight ratio (weight of said raw cereal including malt:
- weight of mashing liquor) of from 1;
3.4 to 1;
1.8 to form a slurry;
thereafter without heating the slurry, without adjusting the pH of the slurry and without adding liquefying enzyme, adding a saccharifying enzyme preparation derived from a microorganism source wherein the total saccharifying power of the malt and enzyme preparation based on units of the saccharifying titer of the enzyme preparation is at least 3.5 units and mixing part of the slurry with yeast to provide a yeast population of at least 2×
107 cells/ml of the slurry and then adding gradually the remainder of the slurry to the yeast containing slurry so that the yeast population in the resulting slurry is always in the amount of at least 2×
107 cells/ml, and fermenting the slurry at a pH of from 4.0 to 5.0, at a temperature of 25°
to 35°
C. for 90 to 120 hours. - View Dependent Claims (27)
- weight of mashing liquor) of from 1;
-
28. A process for producing a fermented mash containing from 12.2 to 17.1 V/V% of alcohol, which comprises mixing at least one non-heated raw cereal and ground malt with a mashing liquor in a weight ratio (weight of said raw cereal including malt:
- weight of mashing liquor) of from 1;
3.4 to 1;
1.8 to form a slurry, the amount of malt being sufficient to provide at least 10 units of saccharifying power per gram of said raw cereal;
thereafter without heating the slurry, without adjusting the pH of the slurry and without adding liquefying enzyme, mixing part of the slurry with yeast to provide a yeast population of at least 2×
107 cells/ml of the slurry and then adding gradually the remainder of the slurry to the yeast containing slurry so that the yeast population in the resulting slurry is always in the amount of at least 2×
107 cells/ml, and fermenting the slurry at a pH of from 4.0 to 5.0, at a temperature of 25°
to 35°
C. for 90 to 120 hours. - View Dependent Claims (29)
- weight of mashing liquor) of from 1;
-
30. A process for producing a fermented mash containing from 12.2 to 17.1 V/V% of alcohol, which comprises mixing at least one non-heated ground raw cereal with a mashing liquor which contains 50 to 100% of distillers stillage in a weight ratio (weight of said raw cereal:
- weight of mashing liquor) of from 1;
3.4 to 1;
1.8 to form a slurry;
thereafter without heating the slurry, without adjusting the pH of the slurry, and without adding liquefying enzyme, adding a saccharifying enzyme preparation derived from a microorganism source in an amount of at least 3.5 units of saccharifying titer per gram of said raw cereal on a wet basis to the slurry, adding an alcoholic fermenting yeast having an initial concentration of at least 2×
107 cells/ml of slurry and fermenting the slurry at a pH of from 4.0 to 5.0 at a temperature of 25°
to 35°
C. and from 90 to 120 hours. - View Dependent Claims (31, 32, 33, 34)
- weight of mashing liquor) of from 1;
Specification