JPS6326997B2 - - Google Patents
Info
- Publication number
- JPS6326997B2 JPS6326997B2 JP54089297A JP8929779A JPS6326997B2 JP S6326997 B2 JPS6326997 B2 JP S6326997B2 JP 54089297 A JP54089297 A JP 54089297A JP 8929779 A JP8929779 A JP 8929779A JP S6326997 B2 JPS6326997 B2 JP S6326997B2
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- fermentation
- amount
- produced
- yeast
- 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.)
- Expired
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 44
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 20
- 108010065511 Amylases Proteins 0.000 claims description 12
- 102000013142 Amylases Human genes 0.000 claims description 12
- 239000004382 Amylase Substances 0.000 claims description 10
- 235000019418 amylase Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 19
- 238000000034 method Methods 0.000 description 16
- 239000002994 raw material Substances 0.000 description 14
- 108010028688 Isoamylase Proteins 0.000 description 13
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 12
- 102100022624 Glucoamylase Human genes 0.000 description 10
- 238000003756 stirring Methods 0.000 description 9
- 238000000502 dialysis Methods 0.000 description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 238000004821 distillation Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 238000005292 vacuum distillation Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241001513093 Aspergillus awamori Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000418711 Trachurus symmetricus Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- 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
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
【発明の詳細な説明】
本発明は、でん粉質原料を用いるアルコールの
製造法に関する。さらに詳しくは、本発明は、で
ん粉質原料をアミラーゼなどで糖化し、これを酵
母菌によつて発酵させるアルコール製造法の改良
に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a process for producing alcohol using starchy raw materials. More specifically, the present invention relates to an improved alcohol production method in which starchy raw materials are saccharified with amylase or the like and fermented with yeast.
でん粉質を原料とするアルコール製造において
は、でん粉質を蒸煮して糊化させる工程が必要で
あるが、その操作は煩雑で、著量の熱エネルギー
を必要とする。 In the production of alcohol using starch as a raw material, a process of steaming and gelatinizing the starch is necessary, but this operation is complicated and requires a significant amount of thermal energy.
一方、でん粉質をアミラーゼ等の酵素で糖化
し、これを酵母菌によつて発酵させてアルコール
を製造する方法は知られている。この方法は、熱
エネルギーを節約するためには好ましい方法であ
る。 On the other hand, a method of producing alcohol by saccharifying starch with an enzyme such as amylase and fermenting it with yeast is known. This method is a preferred method to save thermal energy.
本発明者らは、後者の方法について種々研究を
重ねた結果、従来法よりも高収率にアルコールを
回収できるアルコール製造法を見出し本発明を完
成した。 As a result of various studies regarding the latter method, the present inventors have discovered an alcohol production method that can recover alcohol at a higher yield than conventional methods, and have completed the present invention.
以下、本発明について詳細に説明する。 The present invention will be explained in detail below.
本発明は、でん粉質を原料とし、アミラーゼ酵
素剤および酵母菌の存在下にアルコール発酵を行
うに際し、生成したアルコールを回収しつつ発酵
を行うことを特徴とするアルコールの製造法であ
り、さらに次の改良を行うことによつてアルコー
ルを高収率に得ようとするものである。 The present invention is a method for producing alcohol, which is characterized by using starch as a raw material and performing alcohol fermentation in the presence of an amylase enzyme agent and yeast, and performing the fermentation while recovering the alcohol produced. The aim is to obtain alcohol in high yield by improving the process.
(1) 生成したアルコールを連続的もしくは断続的
に減圧蒸留によつて回収し、新たにでん粉質原
料および水分を補給して発酵を継続させる。こ
の方法によつて、３〜４日に至るまで高収率で
連続的にアルコールを生成する。(1) The produced alcohol is continuously or intermittently recovered by vacuum distillation, and starchy raw materials and water are replenished to continue fermentation. This process produces alcohol continuously in high yield for up to 3-4 days.
(2) イソアミラーゼを添加することにより、さら
に高収率でアルコールが生成する。(2) By adding isoamylase, alcohol is produced in even higher yield.
(3) 発酵中発酵液を撹拌することによりアルコー
ルの収率が増加する。(3) The alcohol yield increases by stirring the fermentation liquid during fermentation.
(4) 前記１〜３の場合、いずれもアルコールの生
成量は３〜４日目以降しだいに減少していく
が、アルコール蒸留残液を透析処理したものを
再びアミラーゼ酵素剤および酵母源として使用
することによりアルコール生成量を回復する。(4) In cases 1 to 3 above, the amount of alcohol produced gradually decreases after the 3rd or 4th day, but the dialyzed alcohol distillation residue is used again as an amylase enzyme agent and yeast source. This will restore the amount of alcohol produced.
これら(1)〜(4)の操作はそれぞれ単独で行つても
アルコールの収率を高めるのに効果があるが組合
せて行うことにより、さらに高収率にアルコール
を生成させることができる。 These operations (1) to (4) are effective in increasing the yield of alcohol even when performed individually, but by performing them in combination, alcohol can be produced at an even higher yield.
本発明におけるでん粉質原料としては、甘藷で
ん粉、とうもろこしでん粉、キヤツサバでん粉、
米でん粉などが使用できる。 The starchy raw materials in the present invention include sweet potato starch, corn starch, jack mackerel starch,
You can use rice starch, etc.
アミラーゼとしては、α―，β―，γ―いずれ
のアミラーゼも用いることができるが、γ―アミ
ラーゼとしてはリゾープス・デルマー、アスペル
ギルス・ニガー、アスペルギルス・アワモリなど
の生産する酸素、具体的には、たとえば、黒麹菌
のアミラーゼ、グルコアミラーゼ（市販品、天野
製薬社製）を用いることができる。アミラーゼの
使用量は、でん粉質原料の種類により異なるが、
一般的にでん粉質原料１ｇに対し、500〜2000単
位を用いる。 As amylase, any of α-, β-, and γ-amylase can be used, but as γ-amylase, oxygen produced by Rhizopus delmar, Aspergillus niger, Aspergillus awamori, etc., specifically, for example, , black koji mold amylase, and glucoamylase (commercial product, manufactured by Amano Pharmaceutical Co., Ltd.) can be used. The amount of amylase used varies depending on the type of starchy raw material, but
Generally, 500 to 2000 units are used per gram of starchy raw material.
酵母菌としては市販の圧搾パン酵母やアルコー
ル発酵用酵母（Saccharomyces cerevisiae）な
どを用いればよい。 As the yeast, commercially available compressed baker's yeast, yeast for alcoholic fermentation (Saccharomyces cerevisiae), etc. may be used.
アミラーゼ処理と酵母による発酵は別々に行な
つてもよいが、操作を簡便にするために、アミラ
ーゼと酵母菌を同時に添加して発酵を行わせるの
が好ましい。 Although the amylase treatment and yeast fermentation may be performed separately, in order to simplify the operation, it is preferable to add amylase and yeast at the same time to perform fermentation.
発酵は、PH３〜５、温度25〜35℃で行う。PHの
調整はリン酸、クエン酸、塩酸など行うが、リン
酸が最も好ましい。 Fermentation is carried out at a pH of 3 to 5 and a temperature of 25 to 35°C. The pH is adjusted using phosphoric acid, citric acid, hydrochloric acid, etc., but phosphoric acid is most preferred.
アルコールの生成は例えば、アルコールハンド
ブツク（発酵工業協会編 昭和53年４月15日第五
版）128頁に記載の方法に準じて分析すればよく、
生成アルコール量は炭酸ガスの減量より推定する
ことができる。 The production of alcohol can be analyzed, for example, according to the method described in Alcohol Handbook (edited by Fermentation Industry Association, 5th edition, April 15, 1976), page 128.
The amount of alcohol produced can be estimated from the loss of carbon dioxide gas.
(1)における蒸留は通常の減圧蒸留法によつて35
〜40℃でアルコールの生成量によつて断続的に通
常20〜24時間毎に行う。でん粉質原料及び水分の
補給は蒸留後直ちに行う。 Distillation in (1) is carried out by ordinary vacuum distillation method.
It is carried out intermittently at ~40°C, usually every 20 to 24 hours, depending on the amount of alcohol produced. Replenishment of starchy raw materials and water is carried out immediately after distillation.
発酵を連続的、即ちでん粉および水分を加えつ
つ培養液の一部を連続的に取り出して減圧蒸留し
てアルコールを回収することもできる。かくし
て、３〜４日目までは約７容量％、６〜７日目ま
では５容量％のアルコール生成を維持できる。 It is also possible to carry out the fermentation continuously, ie, while adding starch and water, a portion of the culture solution is continuously removed and distilled under reduced pressure to recover the alcohol. Thus, alcohol production can be maintained at approximately 7% by volume until the 3rd to 4th day and 5% by volume until the 6th to 7th day.
(2)におけるイソアミラーゼとしては、細菌、酵
母、イネ、ジヤガイモ、ソラマメ、麦芽などから
抽出したものが使用されるが、具体的には市販の
イソアミラーゼ、たとえばシユードモナスのイソ
アミラーゼ（林原社製）を用いる。イソアミラー
ゼはアミラーゼとともに添加する。イソアミラー
ゼの添加量は、でん粉質原料１ｇに対して1000〜
5000単位用いる。かくしてイソアミラーゼ無添加
の場合に比べると、３〜４日目までアルコール生
成量を約10％増大させることができる。 As the isoamylase in (2), those extracted from bacteria, yeast, rice, potatoes, broad beans, malt, etc. are used, but specifically commercially available isoamylases, such as Pseudomonas isoamylase (manufactured by Hayashibara Co., Ltd.) Use. Isoamylase is added along with amylase. The amount of isoamylase added is 1000 to 1 g of starchy raw material.
Use 5000 units. In this way, the amount of alcohol produced can be increased by about 10% until the 3rd to 4th day compared to the case where no isoamylase is added.
(3)における撹拌は、例えば撹拌機で毎分100〜
200回転で行う。かくして、静置の場合に比べて、
約10％（33℃では約９容量％で３日目まで継続）
多くアルコールを生成した。また撹拌条件下にで
ん粉質原料を10％増量（30％量）すると、生成ア
ルコールは約11容量％にまで増加した。 The stirring in (3) is carried out, for example, with a stirrer at a rate of 100 to 100 minutes per minute.
Perform at 200 rpm. Thus, compared to the case of standing still,
Approximately 10% (approximately 9% by volume at 33℃ and continues until the 3rd day)
Produced a lot of alcohol. Furthermore, when the amount of starchy material was increased by 10% (30% amount) under stirring conditions, the alcohol produced increased to approximately 11% by volume.
(4)における透析は、アルコール生成量の減少し
た蒸留残液について、セルロースチユーブ、コラ
ーゲンバツグ等の透析膜を使用して行う。透析は
１回当り15〜20時間行えばよい。かくして10〜11
容量％のアルコール生成量を15日以上維持して発
酵を行うことができる。 Dialysis in (4) is performed using a dialysis membrane such as a cellulose tube or a collagen bag on the distillation residue with a reduced amount of alcohol produced. Dialysis may be performed for 15 to 20 hours each time. Thus 10-11
Fermentation can be carried out while maintaining alcohol production of % by volume for 15 days or more.
以下に本発明の実施例をあげる。 Examples of the present invention are given below.
実施例 １
200ml容量のマイセル発酵びんにとうもろこし
でん粉10ｇ、アミラーゼ酸素剤（グルコアミラー
ゼ、天野製薬社製）10ml（7900単位）、酵母（市
販圧搾パン酵母）0.5ｇ、水道水40mlを加え、リ
ン酸でPH3.5に調整し、30〜33℃で発酵を行い、
24時間毎に35〜40℃で減圧蒸留しアルコールを回
収し、新たにとうもろこしでん粉5.3ｇを加えて、
繰返し発酵を行う。発酵の経過を第１図に示す。Example 1 10 g of corn starch, 10 ml (7900 units) of amylase oxygen agent (glucoamylase, manufactured by Amano Pharmaceutical Co., Ltd.), 0.5 g of yeast (commercially squeezed baker's yeast), and 40 ml of tap water were added to a 200 ml micelle fermentation bottle, and phosphoric acid was added. Adjust the pH to 3.5 and ferment at 30-33℃.
Every 24 hours, vacuum distillation is performed at 35-40℃ to recover the alcohol, and 5.3g of corn starch is added to it.
Repeat fermentation. The progress of fermentation is shown in Figure 1.
実施例 ２
実施例１において、グルコアミラーゼの量を10
％（3950単位）、20％（7900単位）、30％（11850
単位）で行う以外は実施例１と同様に行つて第２
図の結果を得た。Example 2 In Example 1, the amount of glucoamylase was changed to 10
% (3950 units), 20% (7900 units), 30% (11850
The second example was carried out in the same manner as in Example 1 except that it was carried out using
We obtained the results shown in the figure.
実施例 ３
実施例１において、グルコアミラーゼのほかに
イソアミラーゼ（シユードモナス産生イソアミラ
ーゼ、林原社製）0.04ml（30000単位）を加えて
行う以外は実施例１と同様に行つて第３図の結果
を得た。対照としてグルコアミラーゼだけ添加し
たものをあげた。Example 3 The procedure of Example 1 was repeated except that 0.04 ml (30,000 units) of isoamylase (Pseudomonas-produced isoamylase, manufactured by Hayashibara) was added in addition to glucoamylase, and the results shown in Figure 3 were obtained. I got it. As a control, a sample to which only glucoamylase was added was used.
実施例 ４
実施例１において、発酵操作中マグネツトスタ
ーラーを用い撹拌を行う以外は実施例１と同様に
行つて第４図の結果を得た。静置にて発酵を行つ
た場合を対照とした。Example 4 The same procedure as in Example 1 was carried out except that stirring was performed using a magnetic stirrer during the fermentation operation, and the results shown in FIG. 4 were obtained. A case where fermentation was performed by standing still was used as a control.
実施例 ５
実施例１および実施例４において、でん粉質原
料の使用量を20，30，40％に変えて行う以外は実
施例１および実施例４と同様に行い第５図の結果
を得た。Example 5 The same procedure as in Example 1 and Example 4 was carried out except that the amount of starchy raw material used was changed to 20, 30, and 40%, and the results shown in Figure 5 were obtained. .
実施例 ６
実施例４において、でん粉質原料を40％用いて
行い、４日目、７日目および17日目に蒸留残渣を
一夜透析する以外は実施例４と同様に行つた。結
果を第６図に示す。Example 6 Example 4 was carried out in the same manner as in Example 4 except that 40% of the starchy raw material was used and the distillation residue was dialyzed overnight on the 4th, 7th and 17th day. The results are shown in Figure 6.
実施例 ７
実施例４において、でん粉質原料を40％用い、
市販圧搾酵母に代えて発酵酵母
（Saccharomyces cerevisiae、麹汁を30℃で約30
時間振とう培養〔振巾70mm、120回転／分〕した
もの）0.5ｇを用い、16日目に一夜透析する以外
は、実施例４と同様に行つた。結果を第７図に示
す。Example 7 In Example 4, using 40% starchy raw material,
Fermented yeast (Saccharomyces cerevisiae) is used instead of commercially pressed yeast.
The same procedure as in Example 4 was carried out, except that 0.5 g of the cultured product was subjected to shaking culture (shaking width: 70 mm, 120 revolutions/min) and dialyzed overnight on the 16th day. The results are shown in FIG.
実施例 ８
実施例４において、でん粉質原料としてキヤツ
サバでん粉15ｇを用い、市販圧搾酵母を１ｇ用
い、６日目と13日目に一夜透析を行う以外は実施
例４と同様に行つて第８図の結果を得た。Example 8 Example 4 was carried out in the same manner as in Example 4, except that 15 g of cat mackerel starch was used as the starchy raw material, 1 g of commercially available compressed yeast was used, and overnight dialysis was performed on the 6th and 13th days. I got the result.
実施例 ９
実施例８において、市販圧搾酵母に替えて、発
酵酵母（S.cerevisiae）１ｇを用い、11日目に一
夜透析を行う以外は実施例８と同様に行つて第９
図の結果を得た。Example 9 In Example 8, 1 g of fermented yeast (S. cerevisiae) was used instead of commercially available compressed yeast, and the same procedure as in Example 8 was performed except that overnight dialysis was performed on the 11th day.
We obtained the results shown in the figure.
実施例 10
実施例３において、グルコアミラーゼとイソア
ミラーゼの量を種々変えて行い、発酵操作中マグ
ネツトスターラを用い撹拌を行い、11日目に一夜
透析を行う以外は実施例３と同様に行つて第１０
図の結果を得た。Example 10 The same procedure as in Example 3 was carried out except that the amounts of glucoamylase and isoamylase were varied, stirring was performed using a magnetic stirrer during the fermentation operation, and overnight dialysis was performed on the 11th day. 10th
We obtained the results shown in the figure.
第１図は、実施例１におけるアルコール生成量
を示す。第２図は、実施例２におけるアルコール
生成量を示す。
，，はそれぞれ10％、20％、30％のグル
コアミラーゼ使用量を意味する。
第３図は、実施例３におけるアルコール生成量
を示す。
は対照、はイソアミラーゼ30000単位添加
を意味する。
第４図は、実施例４におけるアルコール生成量
を示す。
は対照、は撹拌を意味する。
第５図は、実施例５におけるアルコール生成量
を示す。
は静置、20％、は撹拌、20％、は静置、
30％、は撹拌、30％、は静置、40％、は撹
拌、40％を意味する。
第６図は、実施例６におけるアルコール生成量
を示す。第７図は、実施例７におけるアルコール
生成量を示す。第８図は、実施例８におけるアル
コール生成量を示す。第９図は、実施例９におけ
るアルコール生成量を示す。第１０図は、実施例
10におけるアルコール生成量を示す。第６〜１０
図における矢印は透析の時点を示す。
第１０図中、はグルコアミラーゼ7900Uおよ
びイソアミラーゼ68000U、はグルコアミラー
ゼ7900U、はグルコアミラーゼ3950Uおよびイ
ソアミラーゼ68000Uを添加する場合を示す。
FIG. 1 shows the amount of alcohol produced in Example 1. FIG. 2 shows the amount of alcohol produced in Example 2. ,, means the amount of glucoamylase used of 10%, 20%, and 30%, respectively. FIG. 3 shows the amount of alcohol produced in Example 3. means control, and means addition of 30,000 units of isoamylase. FIG. 4 shows the amount of alcohol produced in Example 4. means control, means stirring. FIG. 5 shows the amount of alcohol produced in Example 5. stands still, 20% stands, stirs, 20% stands still,
30% means stirring, 30% means standing still, 40% means stirring 40%. FIG. 6 shows the amount of alcohol produced in Example 6. FIG. 7 shows the amount of alcohol produced in Example 7. FIG. 8 shows the amount of alcohol produced in Example 8. FIG. 9 shows the amount of alcohol produced in Example 9. Figure 10 shows an example
10 shows the amount of alcohol produced. 6th to 10th
Arrows in the figure indicate time points of dialysis. In FIG. 10, 7900 U of glucoamylase and 68000 U of isoamylase, 7900 U of glucoamylase, and 3950 U of glucoamylase and 68000 U of isoamylase are added.
Claims (1)
せて、澱粉質を糖化させながら酵母菌の存在下に
アルコール発酵を行い、生成したアルコールを発
酵の途中で回収しつつアルコール発酵を継続する
ことを特徴とする発酵法によるアルコールの製造
法。1 Alcoholic fermentation is carried out in the presence of yeast bacteria while saccharifying the starch by applying an amylase oxygen agent to uncooked starch, and the alcohol fermentation is continued while the produced alcohol is recovered during fermentation. A unique fermentation method for producing alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8929779A JPS5615691A (en) | 1979-07-16 | 1979-07-16 | Preparation of alcohol by fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8929779A JPS5615691A (en) | 1979-07-16 | 1979-07-16 | Preparation of alcohol by fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5615691A JPS5615691A (en) | 1981-02-14 |
| JPS6326997B2 true JPS6326997B2 (en) | 1988-06-01 |
Family
ID=13966733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8929779A Granted JPS5615691A (en) | 1979-07-16 | 1979-07-16 | Preparation of alcohol by fermentation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5615691A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01155700U (en) * | 1988-04-19 | 1989-10-25 |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57202292A (en) * | 1981-06-01 | 1982-12-11 | Suntory Ltd | Preparation of alcohol |
| JPS57198092A (en) * | 1981-05-29 | 1982-12-04 | Gijutsu Sangyo Kk | Small-scale alcohol preparation system |
| JPS61166397A (en) * | 1985-01-18 | 1986-07-28 | Mitsui Eng & Shipbuild Co Ltd | Alcohol fermentation |
| BR8702590A (en) * | 1987-05-20 | 1988-12-13 | Engenho Novo S A | CONTINUOUS PROCESS OF OPTIMIZED FERMENTATION FOR THE PRODUCTION OF ALCOHOL |
| JPH01191690A (en) * | 1988-01-25 | 1989-08-01 | Mokuzai Seibun Sogo Riyou Gijutsu Kenkyu Kumiai | Production of ethanol |
| JP6099186B2 (en) * | 2012-07-10 | 2017-03-22 | 国立研究開発法人国際農林水産業研究センター | Cassava processing method |
-
1979
- 1979-07-16 JP JP8929779A patent/JPS5615691A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01155700U (en) * | 1988-04-19 | 1989-10-25 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5615691A (en) | 1981-02-14 |
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