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KR830007816A - 무증자 발효에 의한 알코올의 제조법 - Google Patents

무증자 발효에 의한 알코올의 제조법 Download PDF

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Publication number
KR830007816A
KR830007816A KR1019810004957A KR810004957A KR830007816A KR 830007816 A KR830007816 A KR 830007816A KR 1019810004957 A KR1019810004957 A KR 1019810004957A KR 810004957 A KR810004957 A KR 810004957A KR 830007816 A KR830007816 A KR 830007816A
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Prior art keywords
starch
mash
slurry
weight
yeast
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KR890000913B1 (ko
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하지매 요시즈미
노부야 마쓰모또
오사무 후꾸다
오사무 후꾸시
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사지 께이조
싼또리 가부시기 가이샤
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Priority claimed from JP55178523A external-priority patent/JPS57102189A/ja
Priority claimed from JP56068974A external-priority patent/JPS57186494A/ja
Priority claimed from JP8221781A external-priority patent/JPS57198093A/ja
Priority claimed from JP56084823A external-priority patent/JPS57202292A/ja
Application filed by 사지 께이조, 싼또리 가부시기 가이샤 filed Critical 사지 께이조
Publication of KR830007816A publication Critical patent/KR830007816A/ko
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/06—Mashing apparatus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
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  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

내용 없음

Description

무증자 발효에 의한 알코올의 제조법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (26)

  1. 분상 전분물을 매시액(mashing liquor)과 1 : 3.4~1 : 1.8의 중량비(전분물 중량 : 매시액 중량)로 혼합하여 슬러리를 만들고 ; 슬러리를 증자 처리하지 않고, 미생물원에서 유도된 당화 효소 조제를 이 슬러리에 전분물 1g당 3.5 유닛 만큼 습기준 상에 가한 다음 ; 알코올 발효 효모를 다시 가하여 슬러리를 발효시킴을 특징으로 하는 알코올 제조법.
  2. 제1항에 있어서, 전분물은 옥수수, 수수, 밀, 보리, 호밀, 쌀, 피, 조, 기장과 같은 곡류, 또는 이들로부터 석출된 원료 전분임을 특징으로 하는 방법.
  3. 제1항에 있어서, 전분물은 고구마, 카사아버와 같은 전분 뿌리 작물 또는 이들로부터 석출된 원료 전분임을 특징으로 하는 방법.
  4. 제1항에 있어서, 매시액은 물 또는 물과 증류폐액의 혼합물임을 특징으로 하는 방법.
  5. 제1항에 있어서, 매시액은 증류폐액에 의해 완전히 치환됨을 특징으로 하는 방법.
  6. 제1항에 있어서, 효소 조제는 거미줄 곰팡이 속의 미생물에서 유도된 것임을 특징으로 하는 방법.
  7. 제1항에 있어서, 효소 조제의 역가는 당화력으로 3.5~25유닛임을 특징으로 하는 방법.
  8. 제1항에 있어서, 알코올 발효 효모의 양은 초기농도에 따라 적어도 매시의 2×106cells/ml임을 특징으로 하는 방법.
  9. 분상 엿기름을 함유하는 분상 전분물을 매시액과 1 : 3.4~1 : 1.8의 중량비(엿기름 함유 분상물의 중량 : 매시액의 중량)로 혼합하여 슬러리를 만들고 : 슬러리를 증자 처리하지 않고, 미생물원에서 유도된 당화효소 조제를 최소한 당화력으로 총 3.5유닛만큼 가하고, 알코올 발효 효모를 또 가하여 슬러리를 발효시킴을 특징으로 하는 알코올 제조법.
  10. 제9항에 있어서, 전분물은 옥수수, 수수, 보리, 밀, 호밀, 쌀, 피, 조 또는 기장등의 곡류, 또는 이들로부터 석출된 원료 전분임을 특징으로 하는 방법.
  11. 제9항에 있어서, 전분물은 고구마 또는 카사아버 같은 전분뿌리 작물 및 이들에서 척출된 원료 전분임을 특징으로 하는 방법.
  12. 제9항에 있어서, 매시액은 물 또는 물과 증류 폐액의 혼합물임을 특징으로 하는 방법.
  13. 제9항에 있어서, 매시액은 증류폐액에 의해 완전히 치환됨을 특징으로 하는 방법.
  14. 제9항에 있어서, 미생물원에서 유도된 효소 조제는 거미줄 곰팡이 속의 미생물로부터 유도된 효소 조제임을 특징으로 하는 방법.
  15. 제9항에 있어서, 미생물에서 유도된 효소 조제의 역가는 당화력으로 0.3~10유닛임을 특징으로 하는 방법.
  16. 제9항에 있어서, 알코올 발효 효모의 양은 초기 농도에 따라 최소한 매시의 2×106cells/ml 임을 특징으로 하는 방법.
  17. 분상 엿기름을 함유하는 분상 전분물과 매시액을 1 : 3.4~1 : 1.8의 중량비(엿기름 함유 전분물의 중량 : 매시액의 중량)로 혼합하여 슬러리를 만들고, 엿기름을 전분물 1g당 최소한 당화력으로 10유닛 가한 다음 ; 슬러리를 증자 처리하지 않고 여기에 알코올 발효 효모를 더 가하여, 슬러리를 발효시킴을 특징으로 하는 알코올의 제조법.
  18. 제 17항에 있어서, 전분물이 옥수수, 수수, 보리, 호밀, 쌀, 피, 조 및 기장과 같은 곡류, 또는 이들로부터 석출된 원료 전분임을 특징으로 하는 방법.
  19. 제 17항에 있어서, 전분물은 고구마 또는 카사아버 같은 전분뿌리 작물 또는 이들에서 석출된 원료 전분임을 특징으로 하는 방법.
  20. 제 17항에 있어서, 매시액은 물 또는 물자 증류 폐액에 의해 완전히 치환될 수 있음을 특징으로 하는 방법.
  21. 제 17항에 있어서, 매시액은 증류폐액에 의해 완전히 치환될수 있음을 특징으로 하는 방법.
  22. 제 17항에 있어서, 엿기름에서 첨가된 당화 활성도는 10~25유닛임을 특징으로 하는 방법.
  23. 제 17항에 있어서, 알코올 발효 효모의 양은 초기 농도에 따라 최소한 매시의 2×166cells/ml 임을 특징으로 하는 방법.
  24. 분상 전분물과 매시액을 1 : 3.4~1 : 1.8의 중량비(전분물의 중량 : 매시액의 중량)로 혼합하여 슬러리를 만들고, 슬러리를 증자 처리하지 않고 미생물원에서 유도된 당화효소조제를 여기에 전분물 1g당 최소한 3.5유닛 만큼 습기준 상에서 가한 다음, 미리 종래의 방법으로 수득된 효모 스타아터와 이 슬러리를 효모가 자람에 따라 차츰 가하여, 효모의 수가 항상 매시의 2×107cells/ml 또는 그 이상 유지되도록 함을 특징으로 하는 알코올 제조법.
  25. 분상 엿기름을 함유하는 분상 전분물과 매시액을 1 : 3.4~1 : 1.8의 중량비(엿기름 함유 전분물의 중량 : 매시액의 중량)로 혼합하여 슬러리를 만들고 ; 슬러리를 증자 처리하지 않고 여기에 미생물원에서 유도된 당화 효소 조제를 최소한 단위 역가로 총 3.5유닛을 가한 다음, 종래의 방법으로 수득된 효모 스타아터와 이 슬러리를 효모가 자람에 따라 단계적으로 혼합하여, 효모의 수가 항상 2×107cells/ml 또는 그 이상이 유지되도록함을 특징으로 하는 방법.
  26. 분상 엿기름을 함유하는 분상 전분물과 매시액을 1 : 3.4~1 : 1.8의 중량비(엿기름 함유 전분물의 중량 : 매시액의 중량)로 혼합하여 슬러리를 만들고, 첨가된 엿기름이 전분물 1g당 당화력으로 최소한 10유닛이 되게 한 다음 ; 슬러리를 증자 처리하지 않고, 종래의 방법으로 미리 수득한 효모 스타아터와 이 슬러리를 효모가 자람에 따라 단계적으로 혼합하여, 효모의 수가 매시의 2×107cells/ml 가 항상 유지되도록 함을 특징으로 하는 알코올의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019810004957A 1980-12-16 1981-12-16 무증자 발효에 의한 알코올의 제조법 Expired KR890000913B1 (ko)

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
JP178523/80 1980-12-16
JP55178523A JPS57102189A (en) 1980-12-16 1980-12-16 Nonboiling alcoholic fermenting method
JP56068974A JPS57186494A (en) 1981-05-07 1981-05-07 Fermentation of alcohol
JP68974/81 1981-05-07
JP82217/81 1981-05-28
JP8221781A JPS57198093A (en) 1981-05-28 1981-05-28 Preparation of alcohol
JP84823/81 1981-06-01
JP56084823A JPS57202292A (en) 1981-06-01 1981-06-01 Preparation of alcohol

Publications (2)

Publication Number Publication Date
KR830007816A true KR830007816A (ko) 1983-11-07
KR890000913B1 KR890000913B1 (ko) 1989-04-13

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KR1019810004957A Expired KR890000913B1 (ko) 1980-12-16 1981-12-16 무증자 발효에 의한 알코올의 제조법

Country Status (8)

Country Link
US (1) US4514496A (ko)
KR (1) KR890000913B1 (ko)
BR (1) BR8108070A (ko)
CA (1) CA1149763A (ko)
DE (1) DE3149931A1 (ko)
FR (1) FR2496121A1 (ko)
GB (1) GB2089836B (ko)
MX (1) MX7479E (ko)

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