KR101403032B1 - Method for Preparing Ethanol Using Residual Product of Brewery - Google Patents

Abstract

The present invention relates to a process for producing ethanol using brewing byproducts, and more particularly, to a process for producing ethanol for fuel using sake lees, a byproduct of fermentation of tabu and yakju, and distillation foil, a byproduct of the production of distilled liquor.
According to the present invention, it is possible to produce ethanol with high efficiency by using the pastes and distillation foils which have been conventionally low in utility, thereby maximizing the utilization value of the useful resources and increasing the alcohol fermentation temperature during fermentation, And thus the cost for cooling the fermentation broth is reduced.

Description

TECHNICAL FIELD The present invention relates to a method for producing ethanol using brewing byproducts,

The present invention relates to a process for producing ethanol using brewing byproducts and more particularly to a process for producing ethanol for fuel by using distillation foil as a by-product of sake lees and sake lees, which are by- .

Ethanol production technologies for domestic and overseas fuels are mainly based on fermentation methods using grains that can be used as food. In this case, problems such as an increase in grain prices and inefficient use of food resources are caused. On the other hand, Although it contains enough sugars and starchy sugars for ethanol fermentation, most of them are being discarded.

The prospect of bioethanol for fuels is very high in view of the improvement of price competitiveness of fuel ethanol, global awareness of environmental problems, strengthening of greenhouse gas regulations and energy security.

Currently, commercialized bio-ethanol production technology uses food as energy because it uses sugar-based or starch-based materials that can be used as food for human beings, which causes moral problems as well as problems in raw material supply and demand if food demand increases in the future " In addition, from the economic point of view, cereals, which currently use grains, are expensive because they are expensive for food, and they are more expensive than gasoline in terms of cost. Thus, problems in market economics are pointed out, and other vegetable waste resources such as corn and sugarcane The need to diversify into

Countries that lack biomass resources like Korea need diversification of ethanol production raw materials. The cellulose structure of wood has a hard structure unlike the structure of the starch family, and it is difficult to separate the cellulose, which is a sugar polymer, and to convert it into a sugar by an enzyme to induce ethanol fermentation of the yeast. Unlike this, cereal starch and the like are easily decomposed into sugars by the treatment of enzymes, and the starch is saccharified and the fermentation of yeast occurs. In the case of starch-based wastes which can produce biologically ethanol using a strain, there are various substrates such as brewed wastes such as spirits, waste fruits, pulpy sweet potatoes, and pulmonary grains. In order to recycle the vegetable wastes as raw materials for producing ethanol, The useful microorganisms capable of producing ethanol efficiently by decomposition and saccharification and the search for optimum fermentation conditions of the useful microorganisms must be preceded.

Starch-based cereals are easily degraded into sugars by the treatment of enzymes, and starch is saccharified and yeast fermentation takes place. However, the conventional ethanol fermentation production process has the disadvantages of liquefaction, saccharification , And fermentation process, which takes a long time and high production cost, thus posing a problem of economic efficiency as alternative energy for petroleum.

On the other hand, it contains carbohydrate (34 w / v%) which can produce various nutrients and ethanol, and the distillation foil contains sugar (10 w / v%) which can be used directly by the yeast as an ethanol fermenting microorganism, And has excellent properties as a raw material. At present, it is used as a feedstuff and fertilizer, and since the distillation residue is completely abolished, the utilization rate is very low. Therefore, producing ethanol by fermenting the unfermented starch contained in the beef sprouts can maximize the utility value of useful resources .

Accordingly, the present inventors have made intensive efforts to develop a method for efficiently producing ethanol for fuel using a distillation foil, which is a byproduct of the production of takju and distillation foil, which is a byproduct of the production of distillable soju. As a result, when the temperature of the alcohol fermentation is increased, It has been confirmed that saccharification and ethanol production are promoted and the cost for cooling the fermentation broth is also reduced, so that ethanol can be produced with high efficiency, and the present invention has been completed.

It is an object of the present invention to provide a method for producing ethanol for fuel by using a by-product (fermented beverage) and a by-product (distillation foil) for producing distillation liquor.

In order to achieve the above object, the present invention provides a method for producing a fermentation product by fermentation by a saccharide producing a biodegradation enzyme in a medium containing a fermentation product by-product (fermented beverage) Wherein the fermentation is carried out in the presence of an oxidizing agent.

According to the present invention, it is possible to maximize the utilization value of useful resources by producing ethanol with a high efficiency by using the pastes and distillation foils which are low in conventionality. According to the present invention, by increasing the alcohol fermentation temperature during fermentation, There is an effect of shortening the saccharification and ethanol production time by the saccharifying enzyme agent and reducing the cost for cooling the fermentation broth.

FIG. 1 shows changes in ethanol concentration with time of fermentation in the production of ethanol by using an ash and distillation foil.
FIG. 2 is a graph comparing ethanol production per hour in the production of ethanol by using the seeds and the distillation foil.

In one aspect, the present invention relates to a method for producing a fermentation product by fermentation by saccharification and yeast fermentation by a strain which produces a biodegradation enzyme in a medium containing a fermentation product by-product (fermentation product) (distillation residue) And to a process for producing ethanol.

The spirits used in the present invention contain carbohydrates (34 w / v%) capable of producing various nutrients and ethanol, and the distillation foil contains sugar (10 w / v%) which can be used directly as a yeast as an ethanol fermenting microorganism And has excellent properties as an ethanol fermentation raw material.

Therefore, in the present invention, a starch hydrolyzate was added to a medium containing only a by-product of fermentation (byproduct) and a by-product of distillation (distillation foil) without any additional additives to produce ethanol.

In the present invention, the enzyme producing the starch degrading enzyme is Rhizopus sp. And / or Aspergillus usami . Preferably, Rhizopus sp. (KFCC-11279) may be used as the starch degrading enzyme producing strain. However, the present invention is not limited thereto.

In the present invention, the enzyme can be used by adding a strain producing starch hydrolyzate in the form of a solid phase culture, a liquid phase leaching culture and a concentrated liquid phase of the leachate. In the solid phase culture, the strain producing the starch hydrolyzing enzyme And culturing them in wheat bran.

In the present invention, the solid phase culture of the strain producing the starcholytic enzyme may be added in a proportion of 0.5 to 5% by weight, preferably 0.5 to 2% by weight, based on the by- By weight, and more preferably 1% by weight.

In the present invention, the by-product of distillation (distillation) and the by-product of distillation (distillation) can be mixed in a ratio of 0.1 to 0.9 (W: weight ratio): 0.9 to 0.1 (V: / Volume).

In one embodiment of the present invention, when ethanol was produced by adding the same amount of seeds and distillation foil to ethanol, the final ethanol concentration and the yield of ethanol production were increased, When ethanol was fermented at 35 ℃, which is higher than that of ethanol, ethanol could be produced at a higher concentration than that of conventional ethanol.

Therefore, in the present invention, the fermentation temperature for ethanol production may be performed at 28 to 38 ° C, preferably 33 to 37 ° C.

In one embodiment of the present invention, an enzyme solution was added to a medium containing the same amount of the seeds and the distillation foil, and fermented at 35 ° C for 3.5 days (84 hours) to obtain fermented ethanol of 13% (v / v) The yield of ethanol was 14.5 mL / h, which was significantly higher than that of the conventional ethanol-producing method, which showed a yield of 12.1 ml / L.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are for further illustrating the present invention and that the scope of the present invention is not limited to these embodiments.

Example: Production of Ethanol Using Fermented Bean and Distilled Bean

Comparative Example

10 L of water (100 w / v% relative to the husk) was added to 10 kg of fermented beans in the same manner as in the prior art (Korean Patent No. 10-1101313) in which water and an enzymatic agent were added to the fermented product and fermented to produce ethanol 2% of yeast ( Saccharomyces cerevisiae , KCCM-10685P) was added to the fermentation broth after 100 g of the enzyme preparation (1 w / w% of the fermented product) and Rhizopus sp. (KFCC-11279) % Ethanol fermentation broth.

Experimental Example 1

In order to increase the ethanol fermentation efficiency by adding distillation foil containing sugar to the bean sprouts, Rhizopus sp. (KFCC-11279) was added to 10 kg of distilled spirits (100 w / v% 2% of yeast ( Saccharomyces cerevisiae , KCCM-10685P) was added to the fermentation broth, and 12.5% ethanol fermentation broth was obtained for 96 hours.

Experimental Example 2

To increase the fermentation temperature and to increase the rate and efficiency of glycosylation of the unmodified starch contained in the beef by the enzyme, 10 L of distillation foil (100 w / v%) was added to 10 kg of fermented beef as in Example 1, from Rhizopus sp. (KFCC-11279) a solid culture by enzyme 100g (jubak than 1 w / w%) as seed is added 2% of the culture of yeast (Saccharomyces cerevisiae, KCCM-10685P) in the fermentation broth, and the cooling of the fermenter switch movable And the fermentation temperature was adjusted to 35 캜 for 84 hours to obtain a 13.0% ethanol fermentation broth. In addition, the cost of cooling is reduced by reducing the operation of the fermenter cooling system.

Fermentation mixer table division The
(kg) Enzyme
(g) water
(L) Distillation foil
(L) Fermentation temperature
(° C) Comparative experimental method 10 100 10 30 Experimental Example 1 10 100 10 30 Experimental Example 2 10 100 10 35

Total ethanol after fermentation and yield per hour division Volume after fermentation
(mL) Fermentation time
(hr) Ethanol concentration
(%, v / v) Total amount of ethanol
(mL) Ethanol production per hour
(mL / hr) Comparative experimental method 9700 96 12.0 1164.0 12.1 Experimental Example 1 9500 96 12.5 1187.5 12.4 Experimental Example 2 9400 84 13.0 1222.0 14.5

Total ethanol content after fermentation (ml) = Amount (ml) after fermentation x Ethanol concentration after fermentation (%, v / v)

(ML / hr) = total amount of ethanol after fermentation (mL) / fermentation time (hr)

Ethanol in the fermentation broth was prepared by adding 100 ml of sample and 100 ml of water to a 500 ml Erlenmeyer flask and distilling it to recover 80 ml of the distillate, which was then distilled in 100 ml of distilled water. The sugar content was measured by centrifugation at 1,000 rpm / The supernatant was recovered and then measured using a sugar meter.

As shown in Table 2 and FIG. 1, in comparison experiments in which the fermentation was carried out at 30 DEG C with 10 kg of the beef sprouts and 10 liters of water, compared with the results of producing the ethanol concentration of 12.0% and the total amount of ethanol of 1164.0 mL for 96 hours, And 10 L of distillation foil at 30 캜 produced 12.5% of ethanol and 1187.5 mL of ethanol in the same time of 96 hours, which was higher than that of Example 1. In Experimental Example 2, 10 kg of spirits and 10 L of distillation foil Was significantly higher than that of fermentation at 35 ℃, which showed 13.0% ethanol concentration and total ethanol concentration of 1222.0mL for 84 hours.

In addition, as shown in Tables 2 and 2, the ethanol production rate per hour of Experimental Example 1 was 12.4 mL / hr as compared with 12.1 mL / hr per hour of the comparative experiment. In Experimental Example 2, 14.5 mL / hr.

As a result, the final ethanol concentration and ethanol production yield were increased when the same amount of distillation foil was added to the ethanol production by using only ethanol alone. When the fermentation was performed at 35 ° C, which is higher than the general fermentation temperature of 30 ° C Higher concentrations of ethanol could be produced in a shorter time than previously.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (10)

Rhizopus sp. Strains producing starch hydrolysates in media containing by-products and by-products of distilled spirits Or fermentation by Saccharification by Aspergillus usami and yeast is carried out at 33 to 37 占 폚.
The method according to claim 1, wherein the culture medium contains only a by-product of fermentation of the tea and spirulina and a by-product of distillation.
delete The method according to claim 1, wherein the strain producing the starcholytic enzyme is Rhizopus sp. (KFCC-11279).
The method according to claim 1, wherein the strain producing the starch hydrolyzate is added in the form of solid phase culture, liquid phase leaching solution and concentrated liquid phase of the leaching solution.
6. The method according to claim 5, wherein the strain producing the starcholytic enzyme is cultured in wheat bran.
5. The method according to claim 4, wherein the solid phase culture of the strain producing the starch hydrolyzate is added at a ratio of 0.5 to 5% by weight to the by-product of the fermentation of the sugar beet.
The method according to claim 1, wherein the blending ratio of the by-product of the fermentation of fermentation liquor and the by-product of the fermentation liquor is 0.1-0.9 (W: weight): 0.9-0.1 (V: volume). delete delete

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