GB2292748A - A method for preparing a mash - Google Patents
A method for preparing a mash Download PDFInfo
- Publication number
- GB2292748A GB2292748A GB9417791A GB9417791A GB2292748A GB 2292748 A GB2292748 A GB 2292748A GB 9417791 A GB9417791 A GB 9417791A GB 9417791 A GB9417791 A GB 9417791A GB 2292748 A GB2292748 A GB 2292748A
- Authority
- GB
- United Kingdom
- Prior art keywords
- maize
- mash
- slurry
- water
- tank
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
Maize is milled and added to water in a weight ratio of water to maize of from 3:2 to 7:2 to form a maize slurry which is passed through a continuous cooking loop, where it is cooked for 4 - 7 minutes at 140 - 160 DEG C, to a flash tank 30. A malt slurry is added to the flash tank 30 adjacent the point of entry of the maize slurry and, after drawing a vacuum, the resulting thick mash is cooled to 60 - 70 DEG C. The thick mash is then delivered to a conversion tank where it is held for 15 - 25 minutes prior to delivery to a cooler for cooling to 25 - 30 DEG C. The specific gravity of the thick mash is at least 1.08 and the process parameters are controlled for optimum alcohol production. <IMAGE>
Description
"A method for Dreoprina a mash"
The invention relates to a method for preparing a mash of maize and malt.
It is known to prepare a mash of maize and malt to which yeast is added and the subsequent mixture is fermented and alcohol is drawn off by distillation.
Known methods for preparing such a mash, however, are limited, both in the extent of throughput for the process and in the amount of alcohol that is recovered.
This invention is directed towards providing an improved method for preparing such a mash with optimised throughput and alcohol recovery.
According to the invention there is provided a method for preparing a mash of maize and malt comprising the steps of:
drawing maize from a supply;
continuously weighing the maize drawn from the
supply;
milling the maize to form a finely ground maize;
adding the finely ground maize to a vessel;
proportionately adding water to the vessel in a
weight ratio of water to maize of from 3:2 to 7::2;
agitating the water and finely ground maize to form
a maize slurry;
delivering the maize slurry to a cooking loop;
injecting steam into the maize slurry prior to entry
to the cooking loop;
cooking the maize slurry in the loop for a period of
from 4 to 7 minutes at a temperature of from 140"C to 1600C; delivering the cooked maize slurry to a flash tank;
drawing a vacuum in the flash tank;
adding a malt slurry to the cooked maize in the flash
tank to form a thick mash, the mash being cooled in
the flash tank to from 60 to 7O0C; delivering the thick mash to a conversion tank;
holding the mash in the conversion tank for from 15
to 25 minutes;
delivering the mash to a cooler;
monitoring the density of the mash from the
conversion tank; and
cooling the mash in the cooler to a temperature of
from 25 to 300C.
In one embodiment of the invention, the weight ratio of water to maize in the maize slurry vessel is from 2:1 to 3:1, most preferably from 2.0:1 to 2.4:1.
In a preferred embodiment of the invention, the thick mash from the conversion tank has a specific gravity of 1.080 at least, and most preferably approximately 1.084.
In a preferred embodiment of the invention, the mash is cooled in the cooler by water which is heated by heat transfer in the cooler and the heated water from the cooler is delivered to the maize vessel to form the maize slurry, the flow of water to the maize vessel being controlled by a control means to maintain the desired weight ratio of water to maize.
In one embodiment of the invention, the maize slurry is cooked in the cooking loop to a temperature of approximately 1500C.
Most preferably, the maize slurry is cooked in the cooking loop for a period of approximately 5 minutes.
In a preferred embodiment of the invention, the mash is held in the conversion tank for a period of approximately 20 minutes.
Most preferably, the mash is cooled in the flash tank to a temperature of approximately 65"C.
In a particularly preferred embodiment of the invention, the water is proportionately added to the maize vessel by monitoring the flow of water and modulating the flow of water to achieve the desired ratio to the weight of maize as monitored by continuously weighing the maize.
In one embodiment of the invention, the method includes the step of controlling the flow of maize slurry to the cooker loop dependent on the level of slurry in the maize vessel.
In a preferred embodiment of the invention, the method includes the step of controlling the pressure of steam injected into the maize slurry to between 800 and 900 Kn/m2 to achieve the desired cooking temperature.
In one embodiment of the invention, the flow of thick mash to the conversion tank is controlled to maintain a desired level of mash in the flash tank.
Preferably, the flow of mash from the coolers is controlled in response to the level of mash in the conversion tank.
In a particularly preferred embodiment of the invention, the malt slurry is introduced into the flash tank at a point which is adjacent to the entry point for the cooked maize slurry to the flash tank.
The invention also provides a method for producing alcohol by adding yeast to the mash produced in accordance with the invention, fermenting the resulted mixture, distilling the fermented product and recovering alcohol from the distillation.
The invention will be more clearly understood from the following description thereof, given by way of example only with reference to the accompanying drawing which is a schematic flow sheet of a method for preparing a mash according to the invention.
Referring to the drawing, in the method for preparing a mash of maize and malt according to the invention, maize is drawn off from a surge tank 1 to a continuous band weigher 2 which continuously weighs the maize drawn from the tank 1. The maize is then milled in an in-line pin mill 3 to produce finely ground maize which is delivered to a vessel 4. Hot water is added to the vessel 4 along an input line 5. The line 5 includes a control valve 6 and flow meter 7 for proportionally adding the water to the vessel to achieve a desired weight ratio of water to maize of from 3:2 to 7:2, preferably from 2:1 to 3:1 and most preferably from 2.0:1 to 2.4:1. The vessel 4 is fitted with an agitator system for agitating the water and finely ground maize to form a maize slurry.
The maize slurry is delivered by a pump 10 through a control valve 11 and flow meter 12 to a continuous cooking loop 15. Steam is injected into the slurry from a line 16 fitting with a control valve 17. The steam is at a pressure of from 800 to 900Kn/m2, preferably approximately 850 Kn/m2 to achieve a desired cooking temperature for the maize slurry of 140C to 1600C, most preferably approximately 1500C at a residence time in the cooking loop 15 of from 4 to 7, most preferably approximately 5 minutes. The steam is injected directly into the slurry prior to delivery to the cooking loop 15. The flow through the cooking loop 15 is controlled by the control valve 11 and flow meter 12 in accordance with the level of slurry in the slurry tank 4.
Malt powder is prepared by delivering malt from a malt surge tank 20 to a feed hopper 21 from which the malt is delivered to a continuous in-line weigher 22 which continuously monitors the weight of malt delivered. The malt is then milled in a hammer mill 23 to form a malt powder which is delivered to a malt slurry tank 25. A malt slurry is made up in the tank 25 by proportionately adding cold process water to the malt powder in the tank 25 along a process water inlet line 26. The malt slurry is delivered by a pump 27 to a lower end of a flash tank 30. The malt slurry is added to the flash tank 30 just at the entry point of the cooker loop to the flash tank.
This enables rapid liquidation of the starch and the formation of a thick mash.
The cooked maize slurry is delivered from the cooking loop 15 to the flash tank 30 in which a vacuum is drawn initially by a flash ejector 31 connected to a flash condenser 32 and a flash ejector condenser 33.
In the flash tank, the mash is cooled to between 60 and 70 C, most preferably approximately 65"C.
A pump 35 delivers thick mash from the flash tank 30 through a control valve 36 to a conversion tank 40. The control valve 36 is modulated to the level in the flash tank 30.
The thick mash is held in the conversion tank 40 for a period of from 15 to 25, most preferably approximately 20 minutes. In the conversion tank 40, the enzymatic action of the malt enables the continued liquidation and partial saccharification of the starch.
The mash from the conversion or holding tank 40 is delivered by a pump 41 to a cooler, in this case in the form of a bank of six cooler heat exchangers 45 arranged in series.
The density of the mash from the conversion tank 40 is monitored by a density meter 46 and if the density is not within the desired range, the process parameters and in particular the ratio of maize to water in the corn slurry tank are adjusted.
The mash is cooled in the cooler bank 45 to a temperature of from 25 to 30 C, usually about 27"C. Cold process water is used in the cooler bank 45 to cool the mash and the hot process water thus produced is delivered on demand along line 50 to the corn slurry tank 4. Alternatively or additionally, flash condensate from the flash condenser 32 may be used for water break-up in the slurry tank 4.
A control valve 55 on the output thick mash line is modulated to the level in the conversion tank 40 to optimise the flow of mash at the desired density and temperature conditions for further processing.
We have found that with the operating conditions and arrangement described, maximum throughput for preparing cooked mash has been achieved. By identifying and controlling key parameters of the process within the defined ranges, the maximum yield of alcohol has been achieved. The density of the mash as monitored by the density meter 45 is typically a specific gravity of 1.084 to 1.085 when using the process of the invention. This gives optimum yield of alcohol when the mash is further processed by adding yeast, fermenting the mixture thus formed and recovering alcohol from the fermented product by distillation.
EXAMPLE
A thick mash was prepared using the following process conditions.
Maize feed rate to
corn slurry tank: 5,500 Kg/hr
Process water feed rate to
corn slurry tank: 12,000 l/hr
Rate of steam injection to 3,500 Kg/hr at a
maize in cooker loop: pressure of 850Kn/m2
Cooker residence time: 5 minutes (150 C) Flash Tank Pressure: 23Kn/m2 at 650C
Malt feed to malt
slurry tank: 250-600Kg/hr
Water feed to malt
slurry tank: 1600 l/hr
Specific gravity of
thick mash: 1.084
Total forward flow of
thick mash: 19,000 l/hr
Many variations on the specific embodiment of the invention will be readily apparent and accordingly the invention is not limited to the embodiments hereinbefore described which may be varied in detail.
Claims (19)
1. A method for preparing a mash of maize and malt
comprising the steps of:
drawing maize from a supply;
continuously weighing the maize drawn from the
supply;
milling the maize to form a finely ground maize;
adding the finely ground maize to a vessel;
proportionately adding water to the vessel in a
weight ratio of water to maize of from 3:2 to
7::2;
agitating the water and finely ground maize to
form a maize slurry;
delivering the maize slurry to a cooking loop;
injecting steam into the maize slurry prior to
entry to the cooking loop;
cooking the maize slurry in the loop for a
period of from 4 to 7 minutes at a temperature
of from 140"C to 1600C;
delivering the cooked maize slurry to a flash
tank;
drawing a vacuum in the flash tank;
adding a malt slurry to the cooked maize in the
flash tank to form a thick mash, the mash being
cooled in the flash tank to from 60 to 70"C; delivering the thick mash to a conversion tank;
holding the mash in the conversion tank for from
15 to 25 minutes;
delivering the mash to a cooler;
monitoring the density of the mash from the
conversion tank; and
cooling the mash in the cooler to a temperature
of from 25 to 300C.
2. A method as claimed in claim 1 wherein the weight
ratio of water to maize in the maize slurry vessel is
from 2:1 to 3:1.
3. A method as claimed in claim 2 wherein the weight
ratio of water to maize in the maize slurry vessel is
approximately from 2.0:1 to 2.4:1.
4. A method as claimed in any of claims 1 to 3 wherein
the thick mash from the conversion tank has a
specific gravity of at least 1.080.
5. A method as claimed in claim 4 wherein the thick mash
from the conversion tank has a specific gravity of
approximately 1.084.
6. A method as claimed in any preceding claim wherein
the mash is cooled in the cooler by water which is
heated by heat transfer in the cooler and the heated
water from the cooler is delivered to the maize
vessel to form the maize slurry, the flow of water to
the maize vessel being controlled by a control means
to maintain the desired weight ratio of water to
maize.
7. A method as claimed in any preceding claim wherein
the maize slurry is cooked in the cooking loop at a
temperature of approximately 1500C.
8. A method as claimed in any preceding claim wherein
the maize slurry is cooked in the cooking loop for a
period of approximately 5 minutes.
9. A method as claimed in any preceding claim wherein
the mash is held in the conversion tank for a period
of approximately 20 minutes.
10. A method as claimed in any preceding claim wherein
the mash is cooled in the flash tank to a temperature
of approximately 65"C.
11. A method as claimed in any preceding claim wherein
the water is proportionately added to the maize
vessel by monitoring the flow of water and modulating
the flow of water to achieve the desired ratio to the
weight of maize as monitored by continuously weighing
the maize.
12. A method as claimed in any preceding claim including
the step of controlling the flow of maize slurry to
the cooker loop dependent on the level of slurry in
the maize vessel.
13. A method as claimed in any preceding claim including
the step of controlling the pressure of steam
injected into the maize slurry to between 800 and 900
Kn/m2 to achieve the desired cooking temperature.
14. A method as claimed in any preceding claim wherein
the flow of thick mash to the conversion tank is
controlled to maintain a desired level of mash in the
flash tank.
15. A method as claimed in any preceding claim wherein
the flow of mash from the coolers is controlled in
response to the level of mash in the conversion tank.
16. A method as claimed in any preceding claim wherein
the malt slurry is introduced into the flash tank at
a point which is adjacent to the entry point for the
cooked maize slurry to the flash tank.
17. A method for preparing a mash substantially as
hereinbefore described with reference to the
accompanying drawing.
18. A method as claimed in any preceding claim including
the additional steps of adding yeast to the mash;
fermenting the resultant mixture; distilling the
fermented product; and recovering alcohol from the
distillation.
19. Alcohol whenever prepared by a method as claimed in
claim 18.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9417791A GB2292748B (en) | 1994-09-05 | 1994-09-05 | A method for preparing a mash |
| BE9400832A BE1006931A6 (en) | 1994-09-05 | 1994-09-16 | A process of preparing dough. |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9417791A GB2292748B (en) | 1994-09-05 | 1994-09-05 | A method for preparing a mash |
| BE9400832A BE1006931A6 (en) | 1994-09-05 | 1994-09-16 | A process of preparing dough. |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9417791D0 GB9417791D0 (en) | 1994-10-26 |
| GB2292748A true GB2292748A (en) | 1996-03-06 |
| GB2292748B GB2292748B (en) | 1998-05-06 |
Family
ID=25662917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9417791A Expired - Fee Related GB2292748B (en) | 1994-09-05 | 1994-09-05 | A method for preparing a mash |
Country Status (2)
| Country | Link |
|---|---|
| BE (1) | BE1006931A6 (en) |
| GB (1) | GB2292748B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2604667A (en) * | 2021-05-19 | 2022-09-14 | Ugo Foods Group Ltd | Beverage and food production |
| GB2614867A (en) * | 2021-05-19 | 2023-07-19 | Ugo Foods Group Ltd | Beverage and food production |
| GB2617264A (en) * | 2021-05-19 | 2023-10-04 | Ugo Foods Group Ltd | Beverage and food production |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1321009A (en) * | 1971-05-27 | 1973-06-20 | Forsch Die Gaerungsindustrie E | Continuous manufacture of beer wort |
| GB1503760A (en) * | 1974-11-26 | 1978-03-15 | Suntory Ltd | Method for manufacturing alcohol or alcoholic beverage |
| WO1981003662A1 (en) * | 1980-06-11 | 1981-12-24 | Grant William & Sons Ltd | Process for the continuous or batch cooking of ground or crushed cereals or slurries |
-
1994
- 1994-09-05 GB GB9417791A patent/GB2292748B/en not_active Expired - Fee Related
- 1994-09-16 BE BE9400832A patent/BE1006931A6/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1321009A (en) * | 1971-05-27 | 1973-06-20 | Forsch Die Gaerungsindustrie E | Continuous manufacture of beer wort |
| GB1503760A (en) * | 1974-11-26 | 1978-03-15 | Suntory Ltd | Method for manufacturing alcohol or alcoholic beverage |
| WO1981003662A1 (en) * | 1980-06-11 | 1981-12-24 | Grant William & Sons Ltd | Process for the continuous or batch cooking of ground or crushed cereals or slurries |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2604667A (en) * | 2021-05-19 | 2022-09-14 | Ugo Foods Group Ltd | Beverage and food production |
| GB2614867A (en) * | 2021-05-19 | 2023-07-19 | Ugo Foods Group Ltd | Beverage and food production |
| GB2604667B (en) * | 2021-05-19 | 2023-07-19 | Ugo Foods Group Ltd | Beverage and food production |
| GB2617264A (en) * | 2021-05-19 | 2023-10-04 | Ugo Foods Group Ltd | Beverage and food production |
| GB2614867B (en) * | 2021-05-19 | 2024-02-14 | Ugo Foods Group Ltd | Beverage and food production |
| GB2617264B (en) * | 2021-05-19 | 2024-03-20 | Ugo Foods Group Ltd | Beverage and food production |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9417791D0 (en) | 1994-10-26 |
| BE1006931A6 (en) | 1995-01-31 |
| GB2292748B (en) | 1998-05-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4578353A (en) | Fermentation of glucose with recycle of non-fermented components | |
| US4242455A (en) | Process for the acid hydrolysis of carbohydrate polymers and the continuous fermentation of the sugars _obtained therefrom to provide ethanol | |
| CA1190493A (en) | Fermentation of glucose with recycle of non-fermented components | |
| CN101538588B (en) | Technology for coupling the liquefaction process of corn alcohol and the concentration process of vinasse clear liquid | |
| AU697766B2 (en) | Process of producing beer | |
| CN101454438B (en) | Nutritional supplement for alcoholic fermentation media | |
| EP2427561A1 (en) | High efficiency ethanol process and high protein feed co-product | |
| US3337414A (en) | Saccharification of starch | |
| CN102115764A (en) | Method for producing alcohol by taking anaerobic effluent as ingredient water | |
| GB2292748A (en) | A method for preparing a mash | |
| IES61897B2 (en) | "A method for preparing a mash" | |
| IE74233B1 (en) | A method for preparing a mash | |
| US3679431A (en) | Wort production | |
| GB1321009A (en) | Continuous manufacture of beer wort | |
| US4291124A (en) | Process for the acid hydrolysis of carbohydrate polymers and the continuous fermentation of the sugars obtained therefrom to provide ethanol | |
| US3592734A (en) | Process for converting starch and other polysaccharides into dextrose and maltose containing products | |
| CN211394489U (en) | Starchy raw material liquefaction production equipment | |
| US2529131A (en) | Process for converting unfermentable sugars in vinasse to fermentable sugars | |
| US4415659A (en) | Method for mashing starch-rich material for alcohol production | |
| CN110093379A (en) | The method and apparatus of ethyl alcohol is prepared using kaoliang stalk | |
| CN110172402A (en) | A kind of starchy material thinning energy saver and technique | |
| CN108359696A (en) | A kind of preparation method of xylo-oligosaccharide | |
| CN109266563A (en) | A kind of method that full Rice Production prepares distiller's yeast | |
| GB2223762A (en) | Hydrolised starch production | |
| CN219424266U (en) | Fertilizer processing equipment temperature regulating device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20080905 |
|
| S28 | Restoration of ceased patents (sect. 28/pat. act 1977) |
Free format text: APPLICATION FILED |
|
| S28 | Restoration of ceased patents (sect. 28/pat. act 1977) |
Free format text: RESTORATION ALLOWED Effective date: 20100720 |
|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20110905 |