JPS633595B2 - - Google Patents
Info
- Publication number
- JPS633595B2 JPS633595B2 JP55178523A JP17852380A JPS633595B2 JP S633595 B2 JPS633595 B2 JP S633595B2 JP 55178523 A JP55178523 A JP 55178523A JP 17852380 A JP17852380 A JP 17852380A JP S633595 B2 JPS633595 B2 JP S633595B2
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- water
- rhizotpus
- corn
- raw material
- 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
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 239000003795 chemical substances by application Substances 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 25
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 24
- 102100022624 Glucoamylase Human genes 0.000 claims description 24
- 240000008042 Zea mays Species 0.000 claims description 24
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 18
- 235000005822 corn Nutrition 0.000 claims description 18
- 240000006394 Sorghum bicolor Species 0.000 claims description 12
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 12
- 235000009430 Thespesia populnea Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000002699 waste material Substances 0.000 claims description 8
- 239000000725 suspension Substances 0.000 claims description 6
- 238000007796 conventional method Methods 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims 1
- -1 sulfite anhydride Chemical class 0.000 claims 1
- 235000020985 whole grains Nutrition 0.000 description 14
- 238000000227 grinding Methods 0.000 description 13
- 229920002472 Starch Polymers 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 11
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- 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 9
- 238000000034 method Methods 0.000 description 9
- 238000010025 steaming Methods 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 241000235527 Rhizopus Species 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000009973 maize Nutrition 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 241000228212 Aspergillus Species 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 1
- 235000010263 potassium metabisulphite Nutrition 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 239000002002 slurry Substances 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
本発明はトウモロコシまたはマイロを原料とす
る発酵によるアルコールの製造法である。従来よ
り穀類を原料とする発酵によるアルコール製造に
おいては穀類の粉砕物を水に懸濁したモロミを高
温で蒸煮することが行われていた。この蒸煮は穀
類粒子組織を破壊し澱粉粒から澱粉を溶出させ、
溶出後の糊化による粘度上昇をさけ液化および糖
化酵素の作用を容易ならしめ、更には糖化発酵に
有害な微生物を死滅させることを目的とするもの
であつた。しかしながら高温蒸煮に要するエネル
ギーは大であり且つ高温蒸煮後発酵温度である25
〜32℃に冷却しなければならず、冷却に要するエ
ネルギーも大であり、この高温蒸煮によるエネル
ギー消費は非常に大きいものであつた。一方特定
の穀類の粉砕物あるいは生澱粉を蒸煮せず直接糖
化発酵することも知られているが、いずれも糖化
発酵に長時間を要するものであり、更に有害微生
物の滅菌に特別の工夫がなされているものであ
る。また複雑な工程を要し実際的でないものもあ
る。本発明は特にトウモロコシまたはマイロを主
原料とする優れた無蒸煮発酵法を提供するもの
で、少なくとも840μ以下のものが30％以上であ
るトウモロコシまたはマイロの粉砕物を主成分と
する原料を水または水と蒸留廃液の混合物と重量
比で１：3.4〜１：1.8の割合で混ぜ、懸濁液とな
し、加熱することなく、これにリゾツプス起源の
グルコアミラーゼ剤を上記原料風乾物重量(g)当り
0.3〜8.4単位、無水亜硫酸０〜320ppmおよび常
法に従つて培養された酒母を上記懸濁液容量の５
〜10％添加して25〜32℃で糖化発酵さすことを特
徴とするアルコール発酵法である。
本発明にいうトウモロコシまたはマイロの粉砕
物とは、それらの全粒または全粒より胚芽を除い
たものの粉砕物およびそれらより分離された生澱
粉をいい、原料中トウモロコシまたはマイロ起源
のものが少なくとも50％以上含まれていればよ
い。これらの原料の粒度は細かい程よいが少なく
とも840μ以下のものが30％以上あればよい。粉
砕物の水懸濁液の濃度は低ければ糖化が円滑に進
行しなく、また高濃度になれば糖化効率が低下し
発酵歩合が減少するもので、上記懸濁液濃度であ
ることが必要である。また水と共に発酵終了モミ
ロよりアルコール分を留去した蒸留廃液を加えて
懸濁液とすることは、蒸留廃液中の残糖および窒
素、リンその他の栄養素を利用でき、更に蒸留廃
液の使用によつて緩衝能が向上するなどの効果を
示し好ましいことである。
本発明においては特にリゾツプス起源のグルコ
アミラーゼ剤を使用するもので、その量は0.3〜
8.4単位（JIS Ｋ 7001―1972による力価以下単
にＵで示す）を使用するものである。この量は通
常の糖化剤使用量より多い量である。その上後述
するようにリゾツプス起源のものはアスペルギル
ス起源の糖化剤より約３倍以上の効力、特にトウ
モロコシ澱粉に対しては26倍もの効力を示すもの
である。即ちリゾツプス起源のグルコアミラーゼ
は生澱粉に対してアスペルギルス起源のグルコア
ミラーゼの約８倍以上の効力を示すものである。
このように効力の大なリゾツプス起源のものを多
量に使用することによつて無蒸煮にもかかわら
ず、高温蒸煮の従来法による発酵と比較した場
合、同じ日数で従来法と同様あるいはそれ以上の
発酵歩合がえられるものである。また上述のよう
に効力の大な糖化剤を大量に使用するので糖化の
進行が早く、同時にアルコール発酵も早く進行す
るものである。アルコール発酵が盛んに進行して
いる間は有害微生物は増殖し難いものである。従
つて特に細菌汚染を考慮する必要はない。しかし
細菌汚染の著しい原料を使用する場合は無水亜硫
酸SO2として80〜320ppm添加すること、例えば
ピロ亜硫酸カリK2S2O5を使用する場合は約160〜
640ppm添加することによつて細菌汚染による発
酵歩合の低下を防ぐことができるものである。
次に比較例、参考例、実施例によつて本発明を
詳細に説明する。
The present invention is a method for producing alcohol by fermentation using corn or milo as raw materials. Conventionally, in the production of alcohol by fermentation using grains as raw materials, moromi made by suspending ground grains in water has been steamed at high temperatures. This steaming destroys grain grain structure and dissolves starch from starch granules.
The purpose was to avoid the increase in viscosity due to gelatinization after elution, facilitate liquefaction and the action of saccharifying enzymes, and furthermore kill microorganisms harmful to saccharification and fermentation. However, the energy required for high-temperature steaming is large, and the fermentation temperature after high-temperature steaming is 25
It had to be cooled to ~32°C, and the energy required for cooling was large, and the energy consumption due to this high-temperature steaming was extremely large. On the other hand, it is also known to directly saccharify and ferment pulverized grains or raw starch without steaming, but in both cases, saccharification and fermentation takes a long time, and special measures have to be taken to sterilize harmful microorganisms. It is something that In addition, some methods require complicated processes and are impractical. The present invention particularly provides an excellent non-steaming fermentation method using corn or milo as the main raw material. Mix with a mixture of water and distillation waste at a weight ratio of 1:3.4 to 1:1.8 to form a suspension, and without heating, add the glucoamylase agent originating from Rhizopus to the air-dried weight (g) of the above raw materials. Hit
0.3 to 8.4 units, 0 to 320 ppm of anhydrous sulfite, and 50% of the volume of the suspension cultured in a conventional manner.
This alcohol fermentation method is characterized by adding ~10% of alcohol and performing saccharification and fermentation at 25~32℃. The pulverized product of corn or milo as used in the present invention refers to the whole grain or the pulverized product from which the germ has been removed, and the raw starch separated therefrom, and the raw starch contains at least 50% of the raw starch originating from corn or milo. % or more is sufficient. The finer the particle size of these raw materials, the better, but it is sufficient that at least 30% of the particles are 840μ or less. If the concentration of the aqueous suspension of the ground material is low, saccharification will not proceed smoothly, and if the concentration is high, the saccharification efficiency will decrease and the fermentation rate will decrease, so it is necessary that the suspension concentration is as above. be. In addition, by adding distilled waste liquid from which the alcohol content has been distilled off from the fermented Momiro together with water to create a suspension, it is possible to utilize the residual sugar, nitrogen, phosphorus, and other nutrients in the distilled waste liquid, and furthermore, by using the distilled waste liquid, This is preferable since it has effects such as improved buffering capacity. In the present invention, a glucoamylase agent originating from Rhizopus is particularly used, and the amount thereof is 0.3 to 0.
8.4 units (the potency according to JIS K 7001-1972 is simply indicated by U) are used. This amount is larger than the amount normally used for the saccharifying agent. Moreover, as will be described later, the saccharifying agent derived from Rhizopus is approximately three times more effective than the saccharifying agent derived from Aspergillus, and in particular, is 26 times more effective against corn starch. That is, glucoamylase originating from Rhizotpus exhibits about eight times or more efficacy against raw starch than glucoamylase originating from Aspergillus.
In this way, by using a large amount of the highly effective Rhizotpus origin, even though it is not steamed, when compared to fermentation using the conventional method of high temperature steaming, it is possible to achieve the same or better fermentation in the same number of days as with the conventional method. This allows for a higher fermentation rate. Furthermore, as mentioned above, since a large amount of a highly effective saccharifying agent is used, saccharification progresses quickly, and at the same time, alcohol fermentation also progresses quickly. It is difficult for harmful microorganisms to grow while alcohol fermentation is actively progressing. Therefore, there is no need to particularly consider bacterial contamination. However, when using raw materials with significant bacterial contamination, add 80 to 320 ppm as anhydrous sulfite SO 2. For example, when using potassium pyrosulfite K 2 S 2 O 5 , add approximately 160 to 320 ppm.
By adding 640 ppm, it is possible to prevent a decrease in the fermentation rate due to bacterial contamination. Next, the present invention will be explained in detail using comparative examples, reference examples, and examples.
【表】【table】
【表】
上記から明らかな如く、本発明法が従来法と大
きく異なる点は粉砕した原料を水に懸濁し、全く
熱処理せずにそのまま発酵させること、従つて液
化剤が不要であることであり、設備的にみれば本
発明法の場合蒸煮〜糖化〜冷却に必要な一切の設
備が不要であるということである。[Table] As is clear from the above, the method of the present invention differs greatly from the conventional method in that the pulverized raw material is suspended in water and fermented as it is without any heat treatment, so there is no need for a liquefying agent. In terms of equipment, the method of the present invention does not require any equipment required for steaming, saccharification, and cooling.
【表】【table】
【表】【table】
【表】
参考例 １
リゾツプス起源とアスペルギルス起源のグルコ
アミラーゼ剤の澱粉分解力の比較
澱粉分解力測定法
１ 糊化澱粉を基質とする場合
Ｍ／10酢酸系緩衝液（PH4.6）を含む１％溶
性澱粉液１mlを、予め30℃に温めておきそれに
酵素液１mlを加え、10分間反応せしめた後
DNS法で還元力を測定しそれより換算して、
10分間に酵素１mgによつて生成されるグルコー
ス量として示した。
２ 生澱粉を基質とする場合
Ｍ／10酢酸系緩衝液（PH4.6）を含む１％生
コーンスターチ懸濁液１mlを、予め30℃に温め
ておきそれに酵素液１mlを加え60分間反応せし
めた後、DNS法で還元力を測定しそれより換
算して、60分間に酵素１mgによつて生成される
グルコース量として示した。[Table] Reference example 1 Comparison of starch decomposition power of glucoamylase agents originating from Rhizopus and Aspergillus Determination method for starch decomposition power 1 When using gelatinized starch as substrate Containing M/10 acetic acid buffer (PH4.6) 1 1 ml of % soluble starch solution was warmed to 30℃ in advance, 1 ml of enzyme solution was added to it, and the mixture was allowed to react for 10 minutes.
Measuring the reducing power using the DNS method and converting it from that,
It is expressed as the amount of glucose produced by 1 mg of enzyme in 10 minutes. 2 When raw starch is used as a substrate 1 ml of 1% raw cornstarch suspension containing M/10 acetic acid buffer (PH4.6) was warmed to 30°C in advance, 1 ml of enzyme solution was added to it and reacted for 60 minutes. Thereafter, the reducing power was measured using the DNS method, and the result was calculated and expressed as the amount of glucose produced by 1 mg of enzyme in 60 minutes.
【表】
参考例 ２
リゾツプス起源とアスペルギルス起源のグルコ
アミラーゼ剤の発酵成績の比較
発酵試験法
粉砕トウモロコシ（粉砕度Ｅ）185ｇに所定量
のグルコアミラーゼ剤、水370mlおよび酒母（サ
ツカロミセス・セレビシエ、１×180個／ml、以
下同じ）25mlを加え攪拌混合した後、28℃で110
時間発酵せしめた。その結果を次表に示す。[Table] Reference Example 2 Comparison of fermentation results of glucoamylase agents originating from Rhizotpus and Aspergillus Origin Fermentation test method A predetermined amount of glucoamylase agent was added to 185 g of ground corn (grinding degree E), 370 ml of water, and sake mash (Saccharomyces cerevisiae, 1× Add 25 ml of 180 pieces/ml (the same applies hereinafter) and mix with stirring.
Fermented for hours. The results are shown in the table below.
【表】
実施例 １
試料の調製法
全粒トウモロコシを種々の条件で乾式粉砕し分
析に供した。粉砕度は下記の通りである。[Table] Example 1 Sample Preparation Method Whole grain corn was dry ground under various conditions and subjected to analysis. The degree of grinding is as follows.
【表】
発酵試験法
粉砕トウモロコシ（粉砕度Ａ〜Ｇ）148ｇ、粉
砕麦芽37ｇ、リゾツプス起源グルコアミラーゼ剤
5.1U／ｇ原料（トウモロコシ＋麦芽）、
K2S2O2160mg（SO2として160ppm）、水370mlお
よび酒母25mlを攪拌混合後28℃にて115時間発酵
せしめた。その結果を次表に示す。[Table] Fermentation test method: 148 g of crushed corn (grinding degree A to G), 37 g of crushed malt, glucoamylase agent derived from Rhizotpus
5.1U/g raw materials (corn + malt),
After stirring and mixing 160 mg of K 2 S 2 O 2 (160 ppm as SO 2 ), 370 ml of water, and 25 ml of yeast mash, fermentation was carried out at 28° C. for 115 hours. The results are shown in the table below.
【表】
実施例 ２
初発細菌数―K2S2O5添加量―発酵成績の関係
発酵試験方法
粉砕トウモロコシ（粉砕度Ｅ）185g、リゾツ
プス起源グルコアミラーゼ剤7.8U／ｇ原料（ト
ウモロコシ）、水370ml、所定量のK2S2O2、所定
量のあらかじめ培養した生酸性細菌および酒母25
mlを加え、攪拌混合した後30℃で115時間発酵せ
しめた。その結果を次表に示す。[Table] Example 2 Initial bacterial count - Amount of K 2 S 2 O 5 added - Relationship between fermentation results Fermentation test method Ground corn (grinding degree E) 185g, Rhizotpus origin glucoamylase agent 7.8U/g Raw material (corn), Water 370ml, a specified amount of K 2 S 2 O 2 , a specified amount of pre-cultured live acidic bacteria and yeast mash 25
ml was added, stirred and mixed, and then fermented at 30°C for 115 hours. The results are shown in the table below.
【表】【table】
【表】
＊ スラリー１ml当りの細菌数
実施例 ３
各種穀類全粒粉砕物（粉砕度Ｆ）185ｇ、リゾ
ツプス起源グルコアミラーゼ剤（7.8U／ｇ原
料）、水370ml、酒母25mlを加えて攪拌混合後30℃
で92時間発酵せしめた。その結果を次表に示す。[Table] *Example of number of bacteria per 1 ml of slurry 3 Add 185 g of crushed whole grains of various grains (grind degree F), Rhizotpus origin glucoamylase agent (7.8 U/g raw material), 370 ml of water, and 25 ml of yeast mash, stir and mix at 30°C.
It was fermented for 92 hours. The results are shown in the table below.
【表】
＊ 高温蒸煮した後糖化発酵させる従来
法、以下同じ
実施例 ４
トウモロコシ黄色馬歯種とマイロの全粒粉砕物
（粉砕度Ｇ）120ｇ、リゾツプス起源グルコアミラ
ーゼ剤（6.0U／ｇ原料）、水416ml、酒母25mlを
加えて攪拌混合後28℃で115時間発酵せしめた。
その結果を次表に示す。[Table] * Conventional method of high-temperature steaming followed by saccharification and fermentation, the same example below 4 120 g of crushed whole grains of yellow horse tooth and milo corn (grinding degree G), glucoamylase agent originating from Rhizopus (6.0 U/g raw material), water After adding 416 ml and 25 ml of sake mash, stirring and mixing, fermentation was carried out at 28°C for 115 hours.
The results are shown in the table below.
【表】
実施例 ５
トウモロコシ黄色馬歯種とマイロの全粒粉砕物
（粉砕度Ｄ）200ｇ、リゾツプス起源グルコアミラ
ーゼ剤（8.2U／ｇ原料）、水360ml、酒母25mlを
攪拌混合後30℃で120時間発酵せしめた。[Table] Example 5 200 g of crushed whole grains of yellow maize and Milo (grind degree D), Rhizotpus origin glucoamylase agent (8.2 U/g raw material), 360 ml of water, and 25 ml of yeast mash were stirred and mixed at 30°C for 120 hours. Fermented.
【表】
実施例 ６
トウモロコシ白色馬歯種とマイロの全粒粉砕物
（粉砕度Ｅ）185ｇ、リゾツプス起源グルコアミラ
ーゼ剤（4U／ｇ原料）、K2S2O580mg、水370ml、
酒母25mlを攪拌混合後32℃にて110時間発酵せし
めた。[Table] Example 6 185 g of crushed whole grains of white maize and milo (grinding degree E), Rhizotpus origin glucoamylase agent (4 U/g raw material), 80 mg of K 2 S 2 O 5 , 370 ml of water,
After stirring and mixing 25 ml of sake mash, fermentation was carried out at 32°C for 110 hours.
【表】
実施例 ７
トウモロコシ黄色馬歯種とマイロの全粒粉砕物
（粉砕度Ａ）112ｇ、麦芽粉砕物28ｇ、リゾツプス
起源グルコアミラーゼ剤（1.7U／ｇ原料）、
K2S2O5160mg、水420ml、酒母25mlを攪拌混合し
28℃で115時間発酵せしめた。[Table] Example 7 112 g of ground whole grains of yellow maize and milo (grinding degree A), 28 g of ground malt, glucoamylase agent derived from Rhizotpus (1.7 U/g raw material),
Stir and mix 160 mg of K 2 S 2 O 5 , 420 ml of water, and 25 ml of yeast mash.
Fermented at 28°C for 115 hours.
【表】
実施例 ８
トウモロコシ黄色馬歯種の全粉砕物（粉砕度
Ｂ）126ｇ、麦芽粉砕物14ｇ、リゾツプス起源グ
ルコアミラーゼ剤（3.6U／ｇ原料）、K2S2O580
mg、水402ml、酒母25mlを攪拌混合し、30℃で96
時間発酵せしめた。[Table] Example 8 126 g of whole ground product of yellow horse tooth corn (grind degree B), 14 g of ground malt product, glucoamylase agent originating from Rhizotpus (3.6 U/g raw material), K 2 S 2 O 5 80
Stir and mix 402 ml of water, 25 ml of yeast mash, and heat to 96°C at 30°C.
Fermented for hours.
【表】
実施例 ９
トウモロコシ黄色馬歯種とマイロの全粒粉砕物
（粉砕度Ｃ）134.5ｇ、麦芽粉砕物5.5ｇ、リゾツ
プス起源グルコアミラーゼ剤（6.1U／ｇ原料）、
水402ml、酒母25mlを混合し、32℃で90時間発酵
せしめた。[Table] Example 9 134.5 g of ground whole grains of yellow maize and milo (grinding degree C), 5.5 g of ground malt, glucoamylase agent originating from Rhizotpus (6.1 U/g raw material),
402 ml of water and 25 ml of sake mash were mixed and fermented at 32°C for 90 hours.
【表】
実施例 10
トウモロコシ黄色馬歯種の全粒粉砕物（粉砕度
Ｅ）148ｇ、麦芽粉砕物37ｇ、リゾツプス起源グ
ルコアミラーゼ剤（3.2U／ｇ原料）、K2S2O5320
mg、水370ml、酒母25mlを混合し、25℃で115時間
発酵せしめた。[Table] Example 10 Ground whole grains of yellow horse tooth corn (grinding degree E) 148g, ground malt 37g, Rhizotpus origin glucoamylase agent (3.2U/g raw material), K 2 S 2 O 5 320
mg, 370 ml of water, and 25 ml of yeast mash were mixed and fermented at 25°C for 115 hours.
【表】
実施例 11
脱胚芽トウモロコシ黄色馬歯種の粉砕物（粉砕
度Ｄ）3330ｇ、粉砕麦芽370ｇ、リゾツプス起源
グルコアミラーゼ剤（5.7U／ｇ原料）、
K2S2O53.2ｇ、水3700ml、蒸留廃液3700ml、酒母
500mlを混合し、30℃で115時間発酵せしめた。[Table] Example 11 3330 g of crushed product of degerminated corn yellow maize (grind degree D), 370 g of crushed malt, glucoamylase agent derived from Rhizotpus (5.7 U/g raw material),
K 2 S 2 O 5 3.2g, water 3700ml, distillation waste liquid 3700ml, sake mash
500ml was mixed and fermented at 30°C for 115 hours.
【表】
実施例 12
トウモロコシ黄色馬歯種の全粒粉砕物（粉砕度
Ｅ）1540ｇ、市販コーン・スターチ1260ｇ、リゾ
ツプス起源グルコアミラーゼ剤（8.4U／ｇ原
料）、水5.6、蒸留廃液2.4、酒母500mlを混合
し、32℃で100時間発酵せしめた。[Table] Example 12 1,540 g of ground whole grains of yellow horse tooth corn (grinding degree E), 1,260 g of commercially available corn starch, glucoamylase agent originating from Rhizotpus (8.4 U/g raw material), 5.6 ml of water, 2.4 ml of distilled waste liquid, 500 ml of yeast mash. The mixture was mixed and fermented at 32°C for 100 hours.
【表】
実施例 13
マイロの全粒粉砕物（粉砕度Ｃ）1540ｇ、ウル
チ米粉砕物（粉砕度Ｅ）1260ｇ、リゾツプス起源
グルコアミラーゼ剤（6.3U／ｇ原料）、水８、
酒母750mlを混合し、30℃で115時間発酵せしめ
た。[Table] Example 13 Milled whole grains of Milo (grinding degree C) 1540g, Ulchi rice pulverizing product (grinding degree E) 1260g, Rhizopus origin glucoamylase agent (6.3U/g raw material), water 8,
750 ml of yeast mother was mixed and fermented at 30°C for 115 hours.
【表】
実施例 14
トウモロコシ黄色馬歯種の全粒粉砕物（粉砕度
Ｄ）24Kg、リゾツプス起源グルコアミラーゼ剤
（8.4U／ｇ原料）、水48、酒母７を100容の
ジヤケツト付発酵タンク入れ攪拌混合後28℃にて
112時間発酵せしめた。[Table] Example 14 24 kg of crushed whole grains of yellow horse tooth corn (grind degree D), Rhizopus origin glucoamylase agent (8.4 U/g raw material), 48 water, and 7 mash of sake were placed in a 100-volume fermentation tank with a jacket and mixed with stirring. Afterwards at 28℃
Fermented for 112 hours.
【表】
実施例 15
トウモロコシ黄色馬歯種の全粒粉砕物（粉砕度
Ｂ）19Kg、麦芽粉砕物4.8Kg、リゾツプス起源グ
ルコアミラーゼ剤（1.7U／ｇ原料）、水33.6、
蒸留廃液14.4、K2S2O520ｇ、酒母3.5を100
容のジヤケツト付発酵タンクに入れ攪拌混合後30
℃にて96時間発酵せしめた。[Table] Example 15 Ground whole grains of yellow horse tooth corn (grind degree B) 19Kg, ground malt 4.8Kg, Rhizotpus origin glucoamylase agent (1.7U/g raw material), water 33.6,
Distillation waste liquid 14.4, K 2 S 2 O 5 20g, Sake mash 3.5 to 100
After stirring and mixing, put in a fermentation tank with a jacket of 30 ml.
Fermented at ℃ for 96 hours.
【表】
実施例 16
トウモロコシ黄色馬歯種とマイロの全粒（粉砕
度Ｆ）112.0ｇ、麦芽粉砕物28.0ｇ、リゾツプス
起源グルコアミラーゼ剤（0.3U／ｇ原料）、
K2S2O5160mg、水402ml、酒母25mlを混合し、28
℃で110時間発酵せしめた。[Table] Example 16 Whole grains of yellow maize and milo (grinding degree F) 112.0g, crushed malt 28.0g, glucoamylase agent derived from Rhizotpus (0.3U/g raw material),
Mix 160 mg of K 2 S 2 O 5 , 402 ml of water, and 25 ml of yeast mash,
Fermented at ℃ for 110 hours.
Claims (1)
るトウモロコシまたはマイロの粉砕物を主成分と
する原料を水または水と蒸留廃液の混合物と重量
比で１：3.4〜１：1.8の割合で混ぜ、懸濁液とな
し、加熱することなく、これにリゾツプス起源の
グルコアミラーゼ剤を上記原料風乾物重量(g)当り
0.3〜8.4単位、無水亜硫酸を０〜320ppmおよび
常法に従つて培養された酒母を上記懸濁液容量の
５〜10％添加して25〜32℃で糖化発酵さすことを
特徴とするアルコール発酵法。1 Mix a raw material mainly consisting of ground corn or milo with 30% or more of 840μ or less with water or a mixture of water and distillation waste in a weight ratio of 1:3.4 to 1:1.8, and A glucoamylase agent derived from Rhizotpus is added to this solution per air-dried weight (g) of the above raw materials without heating.
Alcoholic fermentation characterized by adding 0.3 to 8.4 units, 0 to 320 ppm of sulfite anhydride, and 5 to 10% of the volume of the suspension cultured by a conventional method, and carrying out saccharification and fermentation at 25 to 32°C. Law.
Priority Applications (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55178523A JPS57102189A (en) | 1980-12-16 | 1980-12-16 | Nonboiling alcoholic fermenting method |
| GB8137321A GB2089836B (en) | 1980-12-16 | 1981-12-10 | Process for producing alcohol by fermentation without cooking |
| BR8108070A BR8108070A (en) | 1980-12-16 | 1981-12-11 | PROCESS FOR THE PRODUCTION OF ALCOHOL BY FERMENTATION WITHOUT COOKING |
| CA000392347A CA1149763A (en) | 1980-12-16 | 1981-12-15 | Process for producing alcohol by fermentation without cooking |
| MX811920U MX7479E (en) | 1980-12-16 | 1981-12-16 | IMPROVED MICROBIOLOGICAL PROCEDURE FOR OBTAINING ALCOHOL |
| FR8123504A FR2496121A1 (en) | 1980-12-16 | 1981-12-16 | PROCESS FOR THE PRODUCTION OF ALCOHOL BY FERMENTATION WITHOUT COOKING |
| KR1019810004957A KR890000913B1 (en) | 1980-12-16 | 1981-12-16 | Process for producing alcohol by fermentation without cooking |
| DE19813149931 DE3149931A1 (en) | 1980-12-16 | 1981-12-16 | "METHOD FOR PRODUCING ALCOHOL BY FERMENTATION WITHOUT COOKING" |
| US06/562,995 US4514496A (en) | 1980-12-16 | 1983-12-16 | Process for producing alcohol by fermentation without cooking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55178523A JPS57102189A (en) | 1980-12-16 | 1980-12-16 | Nonboiling alcoholic fermenting method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57102189A JPS57102189A (en) | 1982-06-25 |
| JPS633595B2 true JPS633595B2 (en) | 1988-01-25 |
Family
ID=16049954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55178523A Granted JPS57102189A (en) | 1980-12-16 | 1980-12-16 | Nonboiling alcoholic fermenting method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57102189A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5240702B2 (en) * | 2007-07-02 | 2013-07-17 | 学校法人東京農業大学 | How to treat rice |
-
1980
- 1980-12-16 JP JP55178523A patent/JPS57102189A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57102189A (en) | 1982-06-25 |
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