GB1203623A - Production of fermentable syrups - Google Patents

Abstract

1,203,623. Syrups. A.B.M.G. (SYRUPS) Ltd. 10 Jan., 1969 [14 Oct., 1967], No. 46942/67. Heading A2B. [Also in Division C6] A process for the production of a syrup, which is yeast fermentable when diluted, from a starch-and protein-containing plant material comprises the steps of forming an aqueous mash of the material, solubilising starch in the mash by means of a mineral acid (hydrochloric or phosphoric acids) and/or a commercial enzyme (a bacterial α-amylase), neutralising the acid if acid is used in the solubilisation step, adding to the mash an enzyme capable of breaking down solubilised starch to fermentable sugars, maintaining the mash containing this enzyme at a controlled pH and temperature for a required period of time (pH in the range 4-7, temperature between 45‹ and 80‹C.), and concentrating the resultant liquid to a syrup, an enzyme capable of protein breakdown being added at a required stage in the process, e.g. with the commercial enzyme and/or with the enzyme for breaking down the solubilised starch. Plant materials: Wheat, maize, barley, rice, soya, roots, fungal material and cerial by-products. Solubilisation of the starch by mineral acid is carried out at a temperature between 90‹ and 155‹C. and a pH in the range 0.5-2 for not more than 5 hours. The corresponding conditions when commercial enzyme is used are 55‹- 100‹C. and pH 5-8 for not more than 8 hours. When α- or #-amylase (or malt extract containing them) is used for breaking down the starch, the resultant fermentable sugar in the syrup is maltose, but if amyloglucosidase is used the predominant resultant sugar will be glucose. The syrups can be used as the raw material for the production of ethyl alcohol by fermentation or as a partial replacement for malt in the mash tun. Pure glucose syrup may be added to vary the soluble protein concentration. The syrups may be dried and ground for use as food.