NZ622442B2 - Method for the simultaneous production of ethanol and a fermented, solid product - Google Patents

Method for the simultaneous production of ethanol and a fermented, solid product Download PDF

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Publication number
NZ622442B2
NZ622442B2 NZ622442A NZ62244212A NZ622442B2 NZ 622442 B2 NZ622442 B2 NZ 622442B2 NZ 622442 A NZ622442 A NZ 622442A NZ 62244212 A NZ62244212 A NZ 62244212A NZ 622442 B2 NZ622442 B2 NZ 622442B2
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New Zealand
Prior art keywords
fermented
mixture
biomass
solid product
yeast
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NZ622442A
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NZ622442A (en
Inventor
Katrine Hvid Ellegard
Ole Kaae Hansen
Karl Kristian Thomsen
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Hamlet Protein A/S
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Application filed by Hamlet Protein A/S filed Critical Hamlet Protein A/S
Priority claimed from PCT/EP2012/069601 external-priority patent/WO2013050456A1/en
Publication of NZ622442A publication Critical patent/NZ622442A/en
Publication of NZ622442B2 publication Critical patent/NZ622442B2/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/60—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/645—Proteins of vegetable origin; Derivatives or degradation products thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P2201/00—Pretreatment of cellulosic or lignocellulosic material for subsequent enzymatic treatment or hydrolysis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P2203/00—Fermentation products obtained from optionally pretreated or hydrolyzed cellulosic or lignocellulosic material as the carbon source
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
    • C12P7/10—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01022—Alpha-galactosidase (3.2.1.22)
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/02—Glucose; Glucose-containing syrups obtained by saccharification of cellulosic materials
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K13/00—Sugars not otherwise provided for in this class
    • 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
    • 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
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

Disclosed is a method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65 % by weight, for 1-36 hours at a temperature of about 25-60°C under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about 70-150°C; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); further comprising either a) that the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed, temperature and pH, or b) that one or more processing aids are added in any of steps (1), (2) and (3) and further comprising a step of 5) separating crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam. om 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65 % by weight, for 1-36 hours at a temperature of about 25-60°C under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about 70-150°C; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); further comprising either a) that the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed, temperature and pH, or b) that one or more processing aids are added in any of steps (1), (2) and (3) and further comprising a step of 5) separating crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam.

Description

Method for the simultaneous production of ethanol and a fermented, solid product Field of the invention The present invention relates to a method for the simultaneous production of a fermented, solid product and ethanol.
Furthermore it relates to the products obtainable by the method as well as the use of the products obtained. ound of the invention There is a need for development of sustainable energy sources, and bio ethanol is an attractive source as fuel for transportation. Therefore, there is a need for a process that can e bio ethanol at a low cost. There is r a need for providing alternative sources of protein for human food and animal feed.
The ability of yeast to convert simple sugars into ethanol is well known.
The conversion process is frequently performed by milling a starch- 2O containing raw al and converting the starch into fermentable sugars by enzymatic or acid hydrolysis. After this, yeast is added to ferment the sugars to alcohol and carbon e.
This process is usually med at low dry matter content in a batch or fed- batch or a continuous s with water content of 90% or more. In 2nd generation production of bio ethanol the dry matter in the fermentation broth is reported to be up to approx. 20%. After fermentation the alcohol is distilled off.
WO 50456 From an economic point of view the high water content in the process is rable for the following reasons: High processing costs and high investment costs due to the large volume of the reaction vessels.
A2 discloses a s for producing a fermentation product, such as l, from milled starch-containing material comprising saccharifying the milled starch-containing material with a lly derived glucoamylase without gelatinization of said starch-containing material and ting using a fermenting microorganism.
A1 discloses a method of preparing a fermented protein t derived from yeast and proteinaceous pulse parts by fermenting under anaerobic conditions at water content not exceeding 80 % and incubating the fermented mixture in a closed system.
A3 discloses a method for the directed, ive solid- phase culturing of stable microbial mixed populations for the continuous preparation of defined enzyme and metabolite mixtures and a suitable bioreactor therefore.
WO2006/129320 A2 discloses a method of producing a n concentrate from starch containing grain which method comprises fermentation, and wherein the fermentation product can be ethanol.
A2 discloses a method for the production of ethanol and a modified animal feed by saccharification and fermentation.
WO2006/056838 A1 discloses a process for liquefaction and saccharification of polysaccharide containing ses having a dry matter content of above 20 %, which method comprises enzymatic hydrolysis combined with mixing by a gravity based type of mixing providing mechanical processing. The 2012/069601 resulting processed biomass of the process may be further utilized for ethanol production in a subsequent fermentation s.
A1 discloses a process for production of fermentation products, including bioethanol by pretreatment and enzymatic hydrolysis fermentation of waste fractions containing mono- and/or polysaccharides, having a dry matter t of above 20 % using free fall mixing for the mechanical processing of the waste on and uent tation.
A fermentor for processing a raw material and an operational method therefore is disclosed in EP 1 355 533 B1; the fermentor disclosed is for continuous processing of a product mixture, particularly dough, or a mixture of water and ground cereal products. A vertical reactor for continuous fermentation utilizing an Archimedean screw is disclosed in GB 2 049 457 A.
The object of the present invention is to provide an improved method for the production of bio ethanol allowing simultaneous production of a valuable ted, solid product, where the water content during the process is low. 2O Another object is to provide a process, which can be performed at low costs due to the low water content and equipment of low investment and thereby also provide the products at lower costs.
Yet r object is to provide a fermented, solid product of high commercial value.
These objects are fulfilled with the process and the products of the t invenflon.
Summary of the invention Accordingly, in one aspect the present invention relates to a method for the aneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or ise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65 % by weight, for 1-36 hours at a temperature of about 25-60°C under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 05-240 minutes at a temperature of about 70-150°C; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); 2O further comprising that the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers, ally arranged non-vertically, with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed, ature and pH, and further comprising a step of ) ting crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the s stripping steam.
In a second aspect the invention relates to a method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the e resulting from step (1) under conditions where the water content in the initial e does not exceed 65 % by 1 0 weight, for 1-36 hours at a ature of about 25-60°C under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 05-240 minutes at a temperature of about 70-150°C; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); further comprising that one or more processing aids are added in any of steps (1 ), (2) and (3), and further comprising a step of 5) separating crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by ion of steam and condensing the surplus stripping steam.
It is sing that by the combination ing to the first aspect of the invention of two special measures in the method, viz. firstly, ming the fermentation step (2) in one or more interconnected paddle worm or continuous worm conveyers and, secondly, separating the crude ethanol from the fermentation mixture already in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam, it is possible to t the method for producing ethanol at a substantially higher dry matter content than in the prior art methods and simultaneously to produce a valuable fermented, solid biological product.
It is further surprising that by applying the second aspect of the invention of y, adding one or more processing aids, such as one or more enzymes or one or more plant based components, and, secondly, separating the crude ethanol from the tation mixture already in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and sing the surplus stripping steam, it is likewise le to conduct the method for producing ethanol at a substantially higher dry matter content than in the prior art methods and simultaneously to produce a valuable ted, solid biological product.
Normally, when the water content is reduced, and thereby the dry matter content of the mixture to be fermented is high, a fermentation mixture tends to compact so that the transportation behavior is affected negatively, and at certain water content the mixture is compacted to an extent so that the transportation is stopped. 2O The water content may be further reduced to 60%, 55%, 50% or 45% or even to 40% without seriously affecting the sion of oligosaccharides to fermentable sugars or the subsequent tation of those sugars. The production of the same amount of l in a d amount of water leads to a higher concentration of alcohol in the product.
The method of the invention in its first aspect makes use of a special fermentor ucted so that besides transportation the conveyers also provide mixing and lifting of the material. This makes it possible to perform the fermentation in a mixture where the water content initially does not exceed 65% by weight i.e. the fermentation mixture has a content of dry matter of 35% by weight or more in the initial fermentation mixture at the beginning of the process, whereas the dry matter content in similar prior art s are about 20 % or lower. Due to the low water content and the possibility of separating crude ethanol in an early stage of the process, the process can be performed at lower costs than prior art methods. The method of the invention in its second aspect in one ment also makes use of said special fermentor.
In one embodiment of the invention said continuous worm conveyer is an optionally modified type of a single bladed or multi bladed Archimedean screw or intersected screw designed to transport the fermenting mixture and at the same time g the material so that it is transported and agitated without compacting it, and in one aspect is non-vertical.
In another embodiment of the invention said special fermentor is a al screw mixer, e.g. a Nauta Mixer.
Normally more than 90% by weight of the ethanol produced can be extracted.
The yield of ethanol is dependent upon the content of carbohydrates in the fermentation mixture and the conversion into fermentable sugars. 2O On the basis of defatted soy it is possible to te 4-5% by weight of ethanol, whereas on wheat approx. 20% by weight can be obtained.
The invention further es a crude ethanol obtainable by a process according to the invention and further comprising small amounts of components resulting from the fermented biomass, e.g. 0.01-1 % of other alcohols and ethers, such as ethyl acetate, 3-methylbutanol and/or 2- methylbutanol, and a fermented, solid product obtainable by a s ing to the invention comprising proteins, carbohydrates and optionally dietary fibers and/or salts resulting from the fermented s, wherein yeast protein is comprised in an amount of 1- 95 % by weight on dry matter basis, and carbohydrate is comprised in an amount of 5-99% by weight on dry matter basis.
Definitions In the context of the current invention, the following terms are meant to comprise the following, unless defined elsewhere in the description.
The terms “about”, “around”, “approximately”, or “ ” ~ are meant to indicate e.g. the measuring uncertainty commonly experienced in the art, which can be in the order of ude of e.g. +/- 1, 2, 5, 10, 20, or even 50%.
The term "comprising" is to be interpreted as specifying the presence of the stated part(s), step(s), feature(s), composition(s), chemical(s), or component(s), but does not exclude the presence of one or more additional parts, steps, features, compositions, chemicals or components. E.g., a composition comprising a chemical compound may thus comprise additional chemical compounds, etc.
Biomass: 2O Comprises ical al that can be used for fuel or as a raw al in industrial production.
In this context, biomass refers to plant matter in the form of stem, twig, leaf, flower, fruit, seed, etc. ise disintegrated: Means disintegrated by acid or alkaline pressure-cooking or ultrasonic treatment. accharides and polysaccharides: An oligosaccharide is a saccharide polymer containing a small number of ent monomer sugars, also known as simple sugars.
Polysaccharides are saccharide polymers containing a large number of component monomer sugars, also known as complex carbohydrates.
Examples include storage ccharides such as starch and structural polysaccharides such as cellulose.
Carbohydrates: Comprise mono-, di-, oligo- and polysaccharides.
Proteinaceous als: Comprise organic compounds made of amino acids arranged in a linear chain and joined together by a bond called a peptide bond. At a chain length of up to approximately 50 amino acids the compound is called a peptide, at higher molecular weight the organic compound is called a polypeptide or a protein.
Fats: Comprise esters n fatty acids and glycerol. One molecule of glycerol can be esterified to one, two and tree fatty acid molecules resulting in a monoglyceride, a diglyceride or a ceride respectively. Usually fats 2O consist of mainly triglycerides and minor amounts of lecithins, sterols, etc. If the fat is liquid at room temperature it is normally called oil. With respect to oils, fats and related products in this context, reference is made to “Physical and al Characteristics of Oils, Fats and Waxes”, AOCS, 1996, as well as “Lipid Glossary 2”, PD. Gunstone, The Oily Press, 2004.
Glycerides: Comprise mono-, di- and triglycerides.
Processing aids: 1. Enzymes Enzyme(s) is a very large class of protein substances that act as catalysts.
Commonly, they are divided in six classes, and the main classes falling within the scope of this invention can be transferases that transfer functional groups and the hydrolases that hydrolyze various bonds. Typical es can comprise: protease(s), peptidase(s), (d—)galactosidase(s), e(s), glucanase(s), ase(s), hemicellulase(s), phytase(s), “pase(s), phospholi- pase(s) and oxido-reductase(s). 2. Plant components and organic sing agents Some of the functional properties that are important in this context are: Antioxidant, anti-bacterial action, wetting properties and stimulation of enzymes.
The list of plant-based components is huge, but the most ant are the following: Rosemary, thyme, oregano, flavonoids, ic acids, saponins and d — and B — acids from hops for the modulation of e carbohydrates ,e.g. d-lupulic acid.
Furthermore organic acids e.g. -, propionic-, lactic-, - and ascorbic acid and their salts for the adjustment of the pH-value, preservation and 2O chelating properties is part of this group of processing aids.
A further member in this group is lipids for the modulation of ethanol tolerance of the yeast e.g. Cholesterol, oils and olein fractions of vegetable fats that are high in C18—unsaturated fatty acids. 3. Inorganic processing agents Comprise inorganic compositions that are able to preserve the fermenting mixture against bacterial attack during processing e.g. Sodium bisulfite, etc.
Anticaking and flow improving agents in the final product e.g. Potassium aluminum silicate, etc.
Processed food products: Comprise dairy products, processed meat products, sweets, desserts, ice cream desserts, canned products, freeze dried meals, dressings, soups, convenience food, bread, cakes, etc.
Processed feed products: Comprise ready-to-use feed for animals such as piglets, calves, poultry, furred animals, sheep, cats, dogs, fish and crustaceans, etc.
Pharmaceutical products: Comprise products, lly in the form of a tablet or in granulated form, containing one or more biologically active ingredients intended for curing and/or alleviating the symptoms of a disease or a condition. Pharmaceutical products furthermore comprise pharmaceutically acceptable excipients and/or carriers. The solid bio products herein disclosed are very well suited for use as a pharmaceutically acceptable ingredient in a tablet or granulate.
Cosmetic ts: Comprise products intended for personal hygiene as well as ed 2O ance such as conditioners and bath preparations. ed description of the invention In one embodiment of the method of the invention in its first aspect one or more processing aids are added in any of the steps (1), (2) and (3).
In one embodiments of the method of the ions in its second aspect the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers, optionally arranged vertically, with inlet means for the fermentation mixture and ves and outlet means for the 3O ferment as well as control means for rotation speed, temperature and pH, and/or further comprising a step (5) of separating crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam.
In one ment the methods of the invention further comprise a step of 2a) fermenting the mixture resulting from step (2) for 1-36 hours at a ature of about 25-60°C under aerobic conditions and optionally separating crude ethanol from the fermented mixture in step (2a) by Vacuum.
In another embodiment step (3) is carried out at a temperature of about 70- 120°C. lly, in the incubation step (3) a high temperature is used for short time, and lower temperatures are used for longer incubation times.
The dry matter t may vary from 35 to 70 % by weight of the mixture of step 1), e.g. from 40 to 65 % or from 45 to 60 % or from 50 to 55 %.
In embodiments of both aspects of the method of the invention the at least one processing aids added in any of steps (1), (2), (2a) and (3) is one or 2O more enzymes, and an enzymatic saccharification process converting the oligo- and/or polysaccharides into fermentable carbohydrates takes place aneously with the yeast fermentation. The enzyme(s) may be ed from the group consisting of protease(s), peptidase(s), galactosidase(s), amylase(s), pectinase(s), cellulase(s), hemicellulase(s), glucanase(s), glucosidase(s), phytase(s), |ipase(s), oxido-reductase(s) and phospholipase(s).
This embodiment has been found to be most advantageous from an investment point of view as well as with a view to shorten reaction time.
Thus, by continuously fermenting the liberated fermentable sugars, catabolite repression is avoided and the mass balance equilibrium pushed to the right.
This is of particular importance when operating at the high dry matter content according to the invention.
In other embodiments of both aspects of the method of the ion the at least one processing aids is one or more plant-based ent, such as a component selected from rosemary, thyme, oregano, flavonoids, phenolic acids, saponins and d — and B — acids from hops for the modulation of soluble carbohydrates, e.g. d—lupulic acid.
The yeast to be used in the method of the invention may e.g. be ed among Saccharomyces cerevisiae strains, including spent brewer’s yeast and spent distiller’s yeast and spent yeast from wine production, as well as yeast strains ting C5 sugars. C5 sugars are pentose-based sugars, such as xylose and arabinose.
In another embodiment biomass comprising oligosaccharides and/or polysaccharides further comprises proteins originating from proteinaceous plant parts, e.g. pulses, such as soy, pea, lupine, and/or cereals, such as wheat. An example of a suitable biomass is ground or flaked, defatted 2O soybeans. A suitable biomass can also be ground or flaked s e.g. wheat. Furthermore, mixtures of pulse parts and cereals are suitable biomass for processing by the method.
The s sing oligosaccharides and/or polysaccharides and ally proteins may further comprise oils and fats, e.g. from seeds of oil bearing plants, e.g. rape seed. An example of a suitable biomass is ground or , full fat soybeans or rapeseeds or their mixtures.
The separation of fermented product and ethanol in steps (4) and (5) may be performed by standard unit operations comprising e.g. stripping with steam, 2012/069601 evaporation, condensation, distillation, filtration, centrifugation and sedimentation.
In other embodiments separated compounds may be subject to special treatments sing e.g. purification, drying, milling and admixture of other ingredients. All the unit operations that can be used for this as well as for the separation in steps (4) and (5) are well known to a person skilled in the art.
The separated fermented, solid product may subsequently be made more water-soluble by hydrolysis, e.g. by enzymes.
The method of the invention may e.g. be performed as a batch, fed-batch or continuous process. y, the ethanol produced by the process of the invention may be used to generate heat for the process e.g. by tic combustion and thus at the same time get rid of polluting volatile organic compounds, e.g. hexane. In this case the by-products generated will be carbon dioxide and water.
In one embodiment the fermented, solid product of the ion comprises 2O protein in an amount of 25—90% by weight on dry matter basis, and glyceride in an amount of 0—30% by weight on dry matter basis. About 1—35% ve of said n may be originating from yeast protein and about 65—99% relative of said protein may be originating from proteinaceous plant parts, e.g. from pulses and/or cereal, such as soybeans and/or wheat.
In another embodiment the fermented, solid product is derived from biomass inantly comprising oligosaccharides and/or polysaccharides and comprises yeast protein in an amount of 1 — 95% by weight on dry matter basis and carbohydrate in an amount of 5 - 99% by weight on dry matter basis.
The crude ethanol obtainable according to the invention can be used for the generation of heat for the fermentation process.
The invention also relates to the use of a fermented, solid t according to the invention in a processed food product for human and/or animal consumption; as an ingredient to be used in a food or feed product; or as an ient of a cosmetic or a pharmaceutical product or a nutritional supplement.
Finally the invention relates to a food, feed, cosmetic or ceutical product or a nutritional supplement containing from 1 to 99% by weight of a fermented, solid product according to the invention.
Examples Example 1 Fermentation in a continuous process of a biomass comprising polysaccharides and proteins from pulses In the following the fermentation of a s based on defatted soy is illustrated. 100 kg per hour of dehulled and defatted, flash desolventised soy flakes were continuously fed to a closed single bladed worm conveyer able to transport, lift and mix the material (bioreactor). At the same time water and slurry of spent ’s yeast (10% dry matter) where added in an amount to reach a dry matter content of 40% by weight in the mixture.
In the bioreactor the resulting slurry was incubated for 8 hours at 34°C.
Next, the slurry was heated in a second tor (bioreactor) to 100°C with injection of a s of life steam for approx. 30 min. The surplus steam ning volatile organic compounds (VOC’s) comprising ethanol was transferred to a cooling heat exchanger.
The resulting condensate had an ethanol concentration of 15% by weight.
The ethanol yield was 4.8kg per 100kg of soy flakes.
Subsequently, the wet solid product was flash dried and milled at an Alpine pin mill.
The dried product had the following analysis: Crude Protein (N X 6.25) 58.3% Carbohydrates 24.0% Moisture 5.6% Crude fat 0.9% Crude fiber 4.2% Ash 7.0% Furthermore, utritional factors in the dried, fermented product were significantly d vs. the raw al content: 2O ted Product Raw Material Oligosaccharides 0.9 % 13.5% Trypsin Inhibitor 2,900 TlU/g 62,000 TlU/g B-conglycinin 8 ppm 90,000 ppm The fermented product is highly nutritious and palatable and thus suitable as an ingredient in a number of food and feed products.
Example 2 Composition of VOC’s in exhaust drying air of a fermented biomass comprising ccharides and proteins In the following the content of volatile organic compounds (VOC’s) in the drying air from a fermented biomass based on defatted soy is illustrated.
An air amount of two liter was collected at a ature of 557°C and a relative humidity of 67.1 % in a Tedlarbag.
Analytical methods: GC/FID — refers to a method where the sample from the Tedlarbag was analyzed by GC analysis and quantified vs. Ethanol using a FID detector.
GC/MS — refers to a method where the sample ents from the Tedlarbag are first adsorbed in a tube containing an adsorbent material followed by tion for GO analysis by heating, and quantified by the recording of peak area vs. Toluen—de. The identification was done by comparison of the mass spectra with a atabase.
The results are tabulated in the following: ent Analytical method Ethanol GC/FID 2-Methyl-pentane GC/MS 3-methyl-pentane GC/MS Ethyl acetate GC/MS Hexane 1103 0.109 GC/MS 2-Methylpropanol GC/MS 3-Methylbutanol GC/MS 2-Methylbutanol GC/MS l GC/MS The analytical values are mean values of two determinations From the listed components it can be an option to use the bio ethanol obtained by the process to generate heat for the process e.g. by catalytic combustion, and at the same time get rid of polluting volatile organic compounds e.g. hexane.
Example 3 Fermentation in a batch process of a biomass comprising polysaccharides and proteins from a mixture of pulses and cereals added various enzymes as processing aid In the following the fermentation of a biomass based on a mixture of ed soy and wheat is illustrated. 300 kg of a mixture containing 10% by weight of dry matter of crushed wheat and 90% by weight of dry matter of dehulled and defatted, flash desolventised soy flakes were fed to a closed single bladed worm conveyer 2O able to transport, lift and mix the material actor). At the same time water and a slurry of spent brewer’s yeast (10% dry ) and enzymes where 2012/069601 added in an amount to reach a dry matter content of 45% by weight in the mixture.
The fermenting mixture had a content of 3.5% by weight of yeast based on total dry matter and 0.4% by weight based on dry matter of each of Viscozyme Wheat, Spirizyme Fuel and Liquozyme from Novozymes, which enzymes provide alfa-amylase, glucoamylase, beta-glucanase activities and side activities in the form of xylanase and cellulase activities.
In the bioreactor the ing slurry was transported, mixed and incubated for 18 hours at 34°C.
The ethanol content in the ferment was 73.1g/kg dry matter corresponding to 7.3kg per 100kg dry matter of the wheat/soy mixture.
The wet solid product was flash dried and milled at an Alpine pin mill.
The dried fermented product had a water t of 6.6% by weight and a n content of 59.1% by weight. 2O Example 4 Fermentation in a laboratory scale process of a s comprising polysaccharides and proteins from soy, added B-lupulic acid from hop as processing aid The fermentation was performed on a biomass based on a e of defatted soy and 3.5% by weight of yeast and water added in an amount to reach a dry matter content of 48% by weight in the mixture.
To the fermentation mixtures B-Iupulic acid from hop was added in various concentrations.
The fermentation was performed in small glass ners at 34°C for 17 hours followed by heat treatment to stop the fermentation.
After the fermentation was terminated the content of soluble ydrates was extracted by stirring a watery suspension slurry of 10% DM for 30 min followed by centrifugation for 10 min at 3000 x g.
The watery extracts of the ferment was analyzed for carbohydrate content by the phenol-sulphuric acid method (Carbohydrate analysis — A practical ch; IRL Press, Oxford. Ed. M.F. n & J.F. , 1986).
The results obtained are tabulated in the following: B-lupulic acid Soluble carbohydrates Concentration in ppm mg/ml in extract The crude ethanol was not isolated in this ment. However, the crude ethanol might have been separated from the fermented mixture by tional methods, and the concentration of ethanol in the resulting condensate determined by conventional methods, e.g. as described in example 1.
From the results it can be seen that the use of B-Iupulic acid as processing aid reduce the content of water—soluble carbohydrates in the fermented 2O product i.e. it improve the fermentation process.
Example 5 Fermentation in a batch process of a biomass comprising polysaccharides and proteins from soy, added various hop based sing aids 250 kg of ed and defatted, flash desolventised soy flakes were fed to a closed single bladed worm conveyer able to transport, lift and mix the material (bioreactor). At the same time water and a slurry of spent brewer’s yeast (10% dry matter) and hop based processing aids where added in an amount to reach a dry matter t of 45% by weight in the mixture.
The fermenting mixture had a content of 3.5% by weight of yeast based on total dry matter and 3000ppm of d—, or B- acids, or d + B acids, or acids from hop.
In the bioreactor the resulting slurry was transported, mixed and ted for 16 hours at 34°C.
The wet solid product was flash dried and milled at an Alpine pin mill.
The dried fermented products had a water content of 4.5 — 5.3% by weight and a protein content of 56.0 — 56.8% by weight.
Before and after the fermentation was terminated the content of soluble 2O carbohydrates was analyzed on watery extracts of the ferment and on the dried product by the method described in Example 4.
As ned in example 4 the crude ethanol was not isolated in this experiment either. However, the crude ethanol might have been ted from the fermented mixture by conventional methods, and the concentration of ethanol in the resulting condensate determined by conventional methods, e.g. as described in example 1.
The results obtained are tabulated in the following: Type of Main Soluble e Soluble Soluble processing constituents carbohydrates carbohydrates carbohydrates carbohydrates aid added Before After Reduction in In an extract of fermentation fermentation mg/ml and in % the dried product -————— Hop 002- B - acids 13.4 5.5 7.9 — 59.0% 6.3 extract III-I-Hop d + 6 - 13.6 7.4 6.2 — 45.6% 7.8 Hop or + B- 18.1 10.1 8.0—44.2% 9.3 EtOH- acids eXtraCt I...- Hop iso- Ksalt of 13.1 5.1 8.0—61.1% 5.2 extract iso-d- acids From the results it can be seen that by the use of various hop components during fermentation it is possible to modulate the amount of e carbohydrates.
The presence of a hop extract where the main constituent is B — acids as well as an extract where the main constituent is iso-d-acids reduced the content of soluble carbohydrates, whereas the combined presence of d- and 6 — acids tend to preserve the content of soluble carbohydrates ve to the reference t any addition of hop processing aids.
As mentioned in example 4 the crude ethanol was not isolated in this experiment as well. However, the crude ethanol might have been separated from the fermented mixture by tional methods, and the concentration of l in the resulting condensate determined by conventional methods, eg. as described in example 1.

Claims (42)

Claims:
1. A method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a e of milled or flaked biomass or biomass disintegrated by means of acid or ne pressure cooking or ultrasonic treatment, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 10 100:1, and water; 2) fermenting the e resulting from step (1) under conditions where the water content in the initial e does not exceed 65 % by weight, for 1-36 hours at a temperature of about 25-60ºC under bic conditions; 15 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about ºC; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); 20 further comprising that the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed, temperature and pH, and further comprising a step of 5) separating crude ethanol from the ted mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam.
2. Method according to claim 1, wherein one or more processing aids selected from enzymes, plant components and organic processing agents and inorganic processing agent, are added in any of steps (1), (2) and (3). 5
3. Method ing to claim 1 or 2, wherein said one or more interconnected paddle worm or continuous worm ers is arranged nonvertically.
4. Method according to claim 2 or 3, wherein at least one of said one or more 10 processing aids is an enzyme, and wherein an enzymatic saccharification process ting said oligo- and/or polysaccharides into fermentable carbohydrates takes place simultaneously with the yeast fermentation in step (2). 15
5. Method according to claim 4, wherein said enzyme is selected from a protease, peptidase, (α-) galactosidase, amylase, glucanase, pectinase, hemicellulase, phytase, lipase, phospholipase or oxido-reductase.
6. Method according to claim 2 or 3, wherein at least one of said one or more 20 processing aids is a component selected from rosemary, thyme, oregano, flavonoids, phenolic acids, ns and α – and β – acids from hops for the modulation of soluble carbohydrates.
7. Method according to claim 6, wherein said sing aid is α-lupulic acid.
8. Method according to any one of the preceding claims, further comprising a step of: 2a) ting the mixture resulting from step (2) for 1-36 hours at a 30 temperature of about C under aerobic conditions and optionally ting crude ethanol from the fermented mixture in step (2a) by vacuum.
9. Method according to claim 8, further comprising that one or more 5 processing aids are added in step (2a).
10. Method according to claim 9, wherein at least one of said one or more processing aids are an enzyme, and wherein an tic saccharification process ting said oligo- and/or polysaccharides into fermentable 10 carbohydrates takes place simultaneously with the yeast fermentation in step (2a).
11. Method ing to claim 10, wherein at said enzyme is selected from a protease, peptidase, (α-) galactosidase, amylase, glucanase, pectinase, 15 hemicellulase, phytase, lipase, phospholipase or oxido-reductase.
12. Method according to claim 9, wherein at least one of said one or more processing aids is a component ed from rosemary, thyme, oregano, flavonoids, phenolic acids, saponins and α – and β – acids from hops for the 20 modulation of soluble carbohydrates.
13. Method according to claim 12, wherein the processing aid is α-lupulic acid. 25
14. Method according to any one of the preceding claims, wherein step (3) is carried out at a temperature of about 70-120ºC.
15. Method according to any one of the preceding claims, where said uous worm conveyer is a modified type of a single bladed or multi 30 bladed Archimedean screw or intersected screw, designed to transport the fermenting mixture in a non-vertical direction and at the same time lifting the material so that it is transported and agitated without compacting it.
16. Method according to any one of the ing claims, wherein said live 5 yeast is selected among Saccharomyces cerevisiae strains, including spent brewer’s yeast and spent distiller’s yeast and spent yeast from wine production, as well as yeast strains fermenting C5 .
17. Method according to any one of the preceding claims where said 10 biomass comprising oligosaccharides and/or polysaccharides further comprises proteins originating from proteinaceous plant parts.
18. Method according to claim 17 where said biomass comprising oligosaccharides and/or polysaccharides r comprises proteins 15 originating from proteinaceous pulses parts.
19. Method according to claim 18 where said biomass comprising oligosaccharides and/or polysaccharides further comprises proteins ating from soy, pea, lupine.
20. Method according to claim 17 where said biomass comprising oligosaccharides and/or polysaccharides further comprises proteins originating from s. 25
21. Method according to claim 20 where said biomass comprising oligosaccharides and/or polysaccharides further comprises proteins originating from wheat.
22. Method according to any one of the preceding claims where said biomass 30 comprising oligosaccharides and/or ccharides and optionally ns further comprises oils and fats.
23. Method according to claim 22 where said biomass comprising oligosaccharides and/or polysaccharides and optionally proteins further comprises oils and fats from seeds of oil bearing plants.
24. Method ing to claim 23 where said biomass comprising oligosaccharides and/or polysaccharides and optionally proteins further comprises oils and fats from rape seed. 10
25. Method according to any one of the preceding claims, where said separated fermented, solid product subsequently is made more water soluble by hydrolysis.
26. Method according to claim 25, where said separated fermented, solid 15 product subsequently is made more water soluble by hydrolysis by enzymes.
27. Method according to any one of the preceding claims performed as a batch, fed-batch or continuous process. 20
28. Method according to any one of the preceding claims where said ethanol produced is used to te heat for the process and thus at the same time get rid of polluting volatile c compounds.
29. Method according to claim 28 where said ethanol produced is used to 25 generate heat for the process by tic combustion and thus at the same time get rid of polluting volatile organic compounds.
30. Method according to claim 29 where said ethanol ed is used to generate heat for the process by tic combustion and thus at the same 30 time get rid of polluting volatile organic compounds in form of hexane.
31. Method according to any one of the preceding claims, wherein the fermenting step (2) is performed under conditions where the water content in 5 the initial mixture does not exceed 60%
32. Method according to claim 31, n the fermenting step (2) is med under conditions where the water content in the initial mixture does not exceed 55 %.
33. Method according to claim 32, wherein the fermenting step (2) is performed under ions where the water content in the initial mixture does not exceed 50 %. 15
34. Method according to claim 33, wherein the fermenting step (2) is performed under ions where the water content in the initial mixture does not exceed 45 %.
35. A crude ethanol obtainable by a process according to any one of claims 20 1-34 and further comprising hexane and optionally 0.01-1% of other components resulting from the fermented biomass selected from ethyl acetate, 3-methylbutanol and/or 2-methylbutanol.
36. A fermented, solid product able from a biomass predominantly 25 comprising oligosaccharides and/or polysaccharides by a process ing to any one of claims 1 – 34, n yeast protein is comprised in an amount of 1 – 95% by weight on dry matter basis, and carbohydrate is comprised in an amount of 5 - 99% by weight on dry matter basis. 30
37. Fermented, solid product according to claim 36, which comprises protein in an amount of 25–90% by weight on dry matter basis, and glyceride in an amount of 0–30% by weight on dry matter basis and, n about 1–35% relative of said protein is originating from yeast protein and about 65–99% relative of said protein is originating from proteinaceous plant parts. 5
38. Fermented, solid product according to claim 37, which comprises n in an amount of 25–90% by weight on dry matter basis, and ide in an amount of 0–30% by weight on dry matter basis and, wherein about 1–35% relative of said protein is originating from yeast protein and about 65–99% relative of said protein is originating from proteinaceous pulses parts.
39. ted, solid product ing to claim 37, which comprises protein in an amount of 25–90% by weight on dry matter basis, and glyceride in an amount of 0–30% by weight on dry matter basis and, wherein about 1–35% relative of said protein is originating from yeast protein and about 65–99% 15 relative of said protein is originating from s.
40. Fermented, solid product according to claim 37, wherein said biomass comprises rapeseed. 20
41. Use of a fermented, solid product according to any one of claims 36-40 in a processed food product for human and/or animal consumption or as an ingredient to be used in a food or feed product or as an ingredient of a cosmetic or a pharmaceutical product or a nutritional supplement. 25
42. A food, feed, cosmetic or pharmaceutical product or a nutritional supplement containing from 1 to 99% by weight of a fermented, solid product according to any one of claims 36-40.
NZ622442A 2011-10-06 2012-10-04 Method for the simultaneous production of ethanol and a fermented, solid product NZ622442B2 (en)

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