KR101265777B1 - Apparatus of preparing ethanol and method of preparing ethanol using the same - Google Patents

Abstract

PURPOSE: A manufacturing device of drinkable ethanol using cassava and a manufacturing method of ethanol using the same are provided to remove decomposed acetone and produced partial isopropyl alcohol, thereby minimizing isopropyl alcohol generation caused by acetone from fermenting processes. CONSTITUTION: A manufacturing device of drinkable ethanol comprises a mixer(10), a steamer, a degassing reactor(30), and a fermenter. The steamer obtains liquidized products by heating mixtures. The degassing reactor partially removes impurities which includes acetone by cooling the liquidized products. The fermenter obtains ethanol from the liquidized products in which impurities are partially eliminated. The degassing reactor is located at one of upper and lower ends and comprises an air ejector or an air nozzle(35) which is for air access. [Reference numerals] (AA) Raw material; (BB) Water; (CC,DD) Steam supply; (EE,FF) Air supply; (GG,II,JJ) Cooling water; (HH) Condensed water discharge

Description

Apparatus for producing ethanol for beverages using cassava, and method for producing ethanol using same {APPARATUS OF PREPARING ETHANOL AND METHOD OF PREPARING ETHANOL USING THE SAME}

The present disclosure relates to an apparatus for producing ethanol for beverages using cassava and a method for producing ethanol using the same.

In the ethanol production process using cassava raw material, linamarin contained in cassava skin and endothelium generates acetone through the increase and saccharification process, which generates a large amount of isopropyl alcohol by fermentation mechanism and contaminants in the fermentation process. do.

Isopropyl alcohol is generally toxic to humans and needs to be minimized when producing ethanol for beverages. Therefore, it is necessary to remove it in the ethanol distillation process, but the fractional distillation process using the difference in boiling point is difficult to separate because the boiling point of the target product ethanol and isopropyl alcohol is similar.

One embodiment of the present invention is to provide an apparatus for producing a beverage ethanol capable of producing high quality ethanol by minimizing the amount of isopropyl alcohol in the product after the ethanol fermentation process using cassava.

Another embodiment of the present invention is to provide a method for producing a beverage ethanol using the apparatus for producing a beverage ethanol using the cassava.

One embodiment of the present invention is a mixer for mixing a cassava (cassava) raw material and water to obtain a mixture; A cooker for heating the mixture to obtain a liquefaction; A degassing reactor for cooling the liquefied to remove at least some of the impurities including acetone; And a fermenter for obtaining ethanol from the liquefied liquid from which at least part of the impurities are removed, wherein the degassing reactor is located at at least one of an upper end and a lower end, and an air ejector or air nozzle into which air is introduced. It provides a production apparatus for ethanol for beverages comprising a).

The degassing temperature of the degassing reactor may be 75 to 100 ℃, the operating time may be 5 to 60 minutes.

The amount of the air introduced into the air ejector or the air nozzle may be 0.01 to 0.04 volume / volume / minute.

The beverage ethanol manufacturing apparatus may further include a cooler for cooling the liquefied liquid from which at least a part of the impurities are removed, and the cooling of the cooler may be performed up to 62 to 70 ° C.

The beverage ethanol manufacturing apparatus may further include a cooler and a saccharifier for cooling the liquefied liquid from which at least a portion of the impurities have been removed, and the saccharifier may include an air ejector or an air nozzle disposed at a lower end thereof.

 The impurity may further include at least one selected from hydrogen cyanide and isopropyl alcohol.

Another embodiment of the present invention is a mixing process of obtaining a mixture by adding a cassava (cassava) raw material and water to the mixer; A steaming step of introducing the mixture into a steamer and heating to obtain a liquefaction; A degassing process for introducing at least part of the liquefied and air into an air ejector or an air nozzle positioned in at least one of the upper and lower parts of the degassing reactor and cooling the at least one of impurities including acetone; And it provides a method for producing a beverage ethanol comprising a fermentation step of obtaining ethanol by injecting a liquefied liquid at least partially removed the impurity.

The impurity may further include at least one selected from hydrogen cyanide and isopropyl alcohol.

The liquefaction in the degassing process may be cooled to 75 to 100 ℃, the residence time of the liquefaction may be 5 to 60 minutes.

The amount of the air introduced into the air ejector or the air nozzle may be 0.01 to 0.04 volume / volume / minute.

The method for preparing ethanol for beverages may further include a cooling step of cooling the liquid by removing the at least a part of the impurities into a cooler, wherein the liquefaction in the cooling process may be cooled to 62 to 70 ℃. have.

The method for producing a beverage ethanol includes a cooling step of cooling the liquid liquefied from which at least a part of the impurities are removed into a cooler; And a saccharification process of cooling the liquid liquefied cooled by the cooling process by adding the cooled liquid to the saccharifier, wherein the saccharification process includes the cooled liquid and the air at the bottom of the saccharifier. It can be added to the at least a part of the impurities can be removed.

The fermentation process may acidify the liquefied from which at least a portion of the impurities have been removed, may be added to the fermenter to ferment.

Other details of the embodiments of the present invention are included in the following detailed description.

High-quality beverage ethanol can be produced by minimizing the amount of isopropyl alcohol in the product after the fermentation process.

1 is a schematic diagram schematically showing an apparatus for preparing ethanol for beverages according to one embodiment.
Figure 2 is a graph showing the scattering rate of acetone in the production of ethanol according to Example 1 and Comparative Example 1.
Figure 3 is a graph showing the residual ratio of acetone and the amount of isopropyl alcohol production in the production of ethanol according to Examples 1 to 3 and Comparative Example 1.

Hereinafter, exemplary embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Linamarin contained in cassava forms acetone and hydrogen cyanide as metabolites in the steaming and saccharification process for ethanol fermentation, and the formed decomposition products are synergistic by yeast and some contaminants in the fermentation process. To produce several to several tens of ppm isopropyl alcohol.

Scheme 1 shows the decomposition metabolism of linamarin.

[Reaction Scheme 1]

The hydrogen cyanide in the decomposed product is generated due to the low boiling point of about 25.7 ° C., and then, most of it is scattered and removed, but the acetone remains in the mash of the pretreatment due to the relatively high boiling point of about 56.5 ° C. do. In addition, isopropyl alcohol having a boiling point of about 82 ° C. of several ppm is produced during the deterioration and decomposition of the cassava raw material itself, and the impurities thus generated need to be removed because they affect the fermentation process.

Impurities such as acetone, hydrogen cyanide and isopropyl alcohol are generated during the decomposition of starch into sugar in cassava raw materials. In order to effectively remove these impurities, first, the pretreatment of the cassava raw material is sufficiently performed so that the impurities are sufficiently eluted in the raw material, and it is necessary to perform the pH adjustment and the removal operation under predetermined temperature conditions for this purpose.

According to an embodiment of the present invention, a degassing reaction process using a degassing reactor equipped with an air ejector or an air nozzle is performed between the steaming process undergoing a high temperature pretreatment process and the saccharification process undergoing a medium temperature process to remove such impurities. Through the degassing process, by removing the decomposed acetone and by removing some of the isopropyl alcohol produced by the degassing process, it is possible to minimize the isopropyl alcohol generated due to acetone in the fermentation process, according to the high-quality beverage ethanol Can be prepared.

Specifically, a method of manufacturing ethanol for a beverage according to an embodiment will be described with a manufacturing apparatus, and the manufacturing apparatus will be described with reference to FIG. 1.

1 is a schematic diagram schematically showing an apparatus for preparing ethanol for beverages according to one embodiment.

Referring to FIG. 1, the apparatus for preparing ethanol for beverage according to the embodiment may include a mixer 10, a steamer 20, a degassing reactor 30, and a fermenter (not shown). It may be provided with an air ejector (air ejector) or an air nozzle (35) located in at least one portion of the top and bottom.

Method for producing a beverage ethanol using the production apparatus of the beverage ethanol is as follows.

A mixing process of obtaining a mixture by adding a cassava raw material and water to the mixer 10, a cooking process of adding the mixture to the cooker 20 and heating to obtain a liquefied liquid, and A degassing reaction process for introducing air into the air ejector or air nozzle 35 provided in the degassing reactor 30 and cooling to remove at least a part of impurities, and a liquefied liquid from which at least part of the impurities are removed. ), And fermentation process to obtain ethanol can produce high quality ethanol.

The mixing process is a process of mixing the cassava raw material with water to pretreat. The cassava raw material may be cassava powder, cassava chips, fresh cassava, or the like.

The steaming process is a process of pre-treating the cassava raw material at a high temperature, the mixture of the cassava raw material and water in the steamer 20 for 90 to 110 ℃ and 0.5 to 3 hours, specifically 95 to 105 ℃ And a temperature of 1 to 2 hours to obtain a liquefaction. When the cooking process is performed within the above temperature and time ranges, cyanide glycosides contained in the raw materials are released to increase the acetone content in the liquefaction and the viscosity of the liquefied liquid is considerably lowered.

In the degassing reaction process, air is supplied through an air ejector or an air nozzle 35 positioned at at least one of the upper and lower ends of the degassing reactor 30 to aerated liquid to aeration. Is the process of removing it.

The impurities may include acetone and may further include at least one selected from hydrogen cyanide and isopropyl alcohol.

Specifically, the liquefaction obtained in the steaming process is transferred to the pump, the conveyed liquefaction may be supplied to the degassing reactor 30 through the air ejector or air nozzle 35 and aerated.

The air ejector or air nozzle 35 may be located at both the top, bottom or both ends of the degassing reactor (30). When the air ejector or the air nozzle 35 is located at the lower end of the degassing reactor 30, air may be supplied to aeration of the liquefied liquid. When the air ejector or air nozzles 35 are located at the top of the degassing reactor 30, the degassing reactor ( 30) can increase the surface area of the degassing surface. In addition, when the air ejector or air nozzle 35 is located at the lower end of the degassing reactor 30, the number of nozzles of the inlet can be adjusted to 1 to 6, the degassing reactor 30 to increase the stirring efficiency It may be further provided with a stirrer at the top and side of the.

The degassing reactor 30 may include a cyclone, cylindrical, spherical, square and column type reactor.

The amount of the air introduced into the air ejector or the air nozzle 35 may be 0.01 to 0.04 volume / volume / minute, and specifically 0.02 to 0.03 volume / volume / minute. When air is supplied in the input amount range, it is possible to effectively remove the impurities liberated in the raw material, which may lead to an increase in raw material loss and energy cost when supplying excess air.

The degassing temperature of the degassing reactor may be 75 to 100 ° C, specifically 85 to 95 ° C. In other words, the liquefaction can be cooled to the temperature range through the degassing reactor. When the liquefaction is cooled in the temperature range, since the boiling point of the impurity is exceeded, the removal efficiency of the impurity is increased, which is higher than the removal rate in other processes.

The operation time of the degassing reactor 30 may be 5 to 60 minutes, specifically 20 to 40 minutes. In other words, the residence time of the liquefaction in the degassing reactor 30 may be within the range. If the liquefaction stays during the time range, the impurities may be removed by 20 to 70% of the initial level due to sufficient aeration.

Steam generated during the aeration can be discharged to the outside. As shown in FIG. 1, the degassing reactor 30 may further include a steam cooler 36 and an ejector positioned at an upper end thereof, through which the condensed steam or cooled condensate may be discharged to the outside.

The degassing reactor 30 may include a baffle plate therein. The air introduced through the air ejector or the air nozzle is dispersed by the baffle plate, thereby increasing the contact surface area with the liquefaction to increase the impurity removal rate.

The degassing process can be continuous, batch or repeated batch.

The cooling process may be further performed to cool the liquefied liquid from which at least a part of the impurities have been removed through the degassing reaction before entering the fermentor.

As shown in FIG. 1, the cooling may be performed to 65 to 70 ° C. by the cooler 38 into which the liquefied liquid discharged from the degassing reactor 30 is introduced.

As shown in FIG. 1, the apparatus for preparing beverage ethanol may further include a saccharifier 40 for saccharifying the liquefaction obtained through the degassing reactor 30. Accordingly, after the degassing reaction, the liquefaction may be further subjected to the saccharification step of saccharifying the saccharifier 40.

In addition, the saccharification process of cooling the liquid liquefied from the cooling process through the cooler 38 to the saccharifier 40 may be further roughened.

As shown in FIG. 1, the glycosylator 40 may include an air ejector or an air nozzle 45 positioned at the lower end of the glycosylator 40. In the saccharification process, air is supplied through the air ejector or the air nozzle 45 to aeration of the liquefied liquid cooled through the cooler 38 to remove impurities.

In other words, after the liquefaction is primarily aerated in the degassing process to remove some impurities, the partially liquefied liquor may be secondly aerated in the saccharification process to partially remove the impurities.

The amount of the air introduced into the air ejector or the air nozzle 45 may be the same as the amount of the air introduced into the air ejector or the air nozzle 35 provided in the degassing reactor 30.

Due to the aeration effect by the air ejector or the air nozzle through the saccharification process, the liquefaction may be cooled to 55 to 63 ℃, specifically may be cooled to 58 to 62 ℃. When the liquefaction is cooled to the temperature range it can be maintained at the active temperature of the glycosylase can perform an effective saccharification process, it is possible to remove some acetone during the saccharification process.

In addition, the liquid liquefied obtained through the degassing reaction is cooled to 30 to 35 ℃ supplied to the fermentor, or the acidification of the liquefied by the acid treatment before transferring the saccharification obtained after saccharification using the saccharifier 40 to the fermentor It can be adjusted to 3.8 to 4.5. The acid may be sulfuric acid, phosphoric acid, hydrochloric acid and the like. When the acid treatment, it is possible to prevent the generation of contaminant bacteria in the fermentation process and to prevent the generation of acetone that is not sufficiently removed in the pretreatment process to the isopropyl alcohol by the contaminants during fermentation.

The operating time of the saccharifier 40 may also be the same as the operating time of the degassing reactor 30.

According to one embodiment, the liquefied liquid that has undergone the degassing reaction may be cooled to about 32 ° C. through the cooler 48 without undergoing the saccharification process, and the SSF (simultaneous saccharification and ermentation) for fermenting the cooled liquefied liquid Operation is also possible in the process.

High quality ethanol can be produced through a fermentation process from the liquefied liquid from which at least some of the impurities are removed.

Hereinafter, embodiments of the present invention will be described in detail with reference to examples. The following examples are for illustrative purposes only and are not intended to limit the scope of the invention.

(Method for producing ethanol)

Example  One

Into a mixer, a cassava powder obtained by pulverizing dry cassava (cassava) and water are added to obtain a mixture. The mixture is then poured into a steamer and heated to obtain a liquefied product. Subsequently, the liquefaction and air are introduced into an air ejector positioned at the upper and lower ends of the degassing reactor to aeration the liquefaction at 95 ° C. for 30 minutes to remove acetone and some isopropyl alcohol from the liquefaction. At this time, the input amount of air is adjusted to 0.02 volume / volume / minute. In addition, the condensed steam generated during the cooling is discharged through the steam cooler and the discharger located at the top of the degassing reactor. The liquid liquefied from the acetone and some isopropyl alcohol is introduced into a cooler and cooled to 65 ° C. Transfer the cooled liquefaction to the saccharifier, add 0.1 wt / g of saccharase to the saccharification enzyme, and inject the 0.02 vol / vol · min air into the air ejector provided for the saccharifier for 30 minutes to aerated the liquefaction. It is glycosylated while removing heavy acetone and some isopropyl alcohol. The fermentation ethanol mash that is not produced isopropyl alcohol is produced through ethanol fermentation for 100 hours or more by injecting the sugars from which the impurities are removed into the fermentor and yeast.

Example  2

In Example 1, the amount of air introduced into the air ejectors positioned at the upper and lower ends of the degassing reactor was adjusted to 0.04 volume / volume / minute, and the amount of air introduced into the air ejector of the saccharifier was adjusted to 0.04 volume / volume / minute. Except that, ethanol is prepared by the same apparatus and method as in Example 1.

Example  3

In Example 1, the amount of air introduced into the air ejectors located at the upper and lower ends of the degassing reactor was adjusted to 0.01 volume / volume / minute, and the amount of air introduced into the air ejector of the saccharifier was adjusted to 0.01 volume / volume / minute. Except that, ethanol is prepared by the same apparatus and method as in Example 1.

Comparative example  One

Into a mixer, a cassava powder obtained by pulverizing dry cassava (cassava) and water are added to obtain a mixture. The mixture is then poured into a steamer and heated to obtain a liquefied product. The cooled liquefaction is added to the saccharifier with glycosylation to glycosylate. The saccharified saccharin is added to the fermentor together with the yeast to prepare a fermented ethanol mash containing 4.5 ppm of isopropyl alcohol.

Evaluation 1: Aeration  Acetone with or without Scattering rate  evaluation

Figure 2 is a graph showing the scattering rate of acetone in the production of ethanol according to Example 1 and Comparative Example 1.

Referring to FIG. 2, in the case of Comparative Example 1, the content of acetone was reduced from 30.6ppm at the beginning of 180 minutes to 27.4ppm, and in Example 1, the content of acetone was reduced from 2.4 at the initial 30.6ppm to 2.4ppm after 180 minutes. It was. That is, in Comparative Example 1, the acetone scattering rate was 10.4%, while Example 1 was 92.2%, and it was confirmed that 81.8% or higher removal rate could be obtained.

In addition, in the case of Example 1 shows a sharp removal rate up to 60 minutes and a gentle removal rate up to 180 minutes afterwards, it can be seen that the scattering time of acetone is up to 60 minutes.

Evaluation 2: Evaluation of Acetone Retention Rate and Isopropyl Alcohol Production According to Air Input

Figure 3 is a graph showing the residual ratio of acetone and the amount of isopropyl alcohol production in the production of ethanol according to Examples 1 to 3 and Comparative Example 1.

Referring to FIG. 3, in Examples 1 to 3 and Comparative Example 1, in which air input amounts were 0.02, 0.04, and 0.01 volume / volume / minute, respectively, the residual ratios of acetone after 60 minutes of air input time were 15.47 ppm and 8.83, respectively. It was analyzed at ppm, 21.8 ppm, and 28.7 ppm.

In addition, as a result of the fermentation experiment based on the amount of acetone remaining in the saccharide, isopropyl alcohol was not produced in Examples 1 and 2, and in Example 3, isopropyl alcohol was produced in 1.4 ppm of isopropyl of Comparative Example 1. It was confirmed that more than 68.9% less than the production of alcohol 4.5ppm.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of the invention.

Claims (16)

A mixer in which cassava raw material and water are mixed to obtain a mixture;
A cooker for heating the mixture to obtain a liquefaction;
A degassing reactor for cooling the liquefied to remove at least some of the impurities including acetone; And
Fermenter to obtain ethanol from liquefied liquid from which at least part of the impurities are removed
Including,
The degassing reactor may include an air ejector or an air nozzle positioned in at least one of the upper and lower ends, through which air is introduced.
Apparatus for producing ethanol for beverages.
The method of claim 1,
Degassing temperature of the degassing reactor is 75 to 100 ℃ manufacturing apparatus for ethanol for beverages.
The method of claim 1,
Operation time of the degassing reactor is a device for producing ethanol for beverages 5 to 60 minutes.
The method of claim 1,
Apparatus for producing ethanol for beverages in which the amount of air introduced into the air ejector or air nozzle is 0.01 to 0.04 volume / volume / minute.
The method of claim 1,
The apparatus for producing beverage ethanol further includes a cooler for cooling the liquefied liquid from which the impurities are at least partially removed.
Cooling of the cooler is an apparatus for producing a beverage ethanol is carried out to 62 to 70 ℃.
The method of claim 1,
The manufacturing apparatus of the ethanol for the beverage
Further comprising a cooler and a saccharifier for cooling the liquefied liquid from which the impurities have been at least partially removed,
The glycosylator is an apparatus for producing ethanol for beverages comprising an air ejector or an air nozzle located at the bottom.
The method of claim 1,
The impurity is an apparatus for producing a beverage ethanol further comprises at least one selected from hydrogen cyanide and isopropyl alcohol.
A mixing step of introducing a casava raw material and water into the mixer to obtain a mixture;
A steaming step of introducing the mixture into a steamer and heating to obtain a liquefaction;
A degassing process for introducing at least part of the liquefied and air into an air ejector or an air nozzle positioned in at least one of the upper and lower parts of the degassing reactor and cooling the at least one of impurities including acetone; And
Fermentation process to obtain ethanol by injecting a liquefied liquid at least partially removed the impurity
Method for producing a beverage ethanol comprising a.
9. The method of claim 8,
The impurity is a method for producing a beverage ethanol further comprises at least one selected from hydrogen cyanide and isopropyl alcohol.
9. The method of claim 8,
The liquefaction in the degassing step is a method for producing ethanol for a beverage is cooled to 75 to 100 ℃.
9. The method of claim 8,
The residence time of the liquefaction in the degassing reactor is a method for producing ethanol for beverages 5 to 60 minutes.
9. The method of claim 8,
A method of producing ethanol for beverages in which the amount of the air introduced into the air ejector or the air nozzle is 0.01 to 0.04 volume / volume / minute.
9. The method of claim 8,
Method for producing the beverage ethanol is
Further comprising a cooling step of cooling the liquid by removing the at least a part of the impurities to the cooler,
The liquefaction in the cooling process is cooled to 62 to 70 ℃
Method for producing ethanol for beverages.
9. The method of claim 8,
Method for producing the beverage ethanol is
A cooling step of cooling the liquefied liquid from which at least a part of the impurities have been removed by putting it into a cooler; And
It further includes a saccharification process for cooling the liquid liquefied cooled by the cooling process by putting in the saccharifier,
In the saccharification process, the cooled liquefied liquid and air are introduced into an air ejector or an air nozzle positioned at a lower end of the saccharifier to remove at least some impurities.
Method for producing ethanol for beverages.
9. The method of claim 8,
The fermentation process is a method of producing ethanol for beverages to acidify the liquid liquefied from which at least a part of the impurities have been removed and put into the fermenter.
15. The method of claim 14,
The fermentation process is a method of producing ethanol for beverages to acidify the liquid liquefied from which at least a part of the impurities have been removed and put into the fermenter.

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