WO2014010567A1 - キャッサバ粕の処理方法 - Google Patents

キャッサバ粕の処理方法 Download PDF

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Publication number
WO2014010567A1
WO2014010567A1 PCT/JP2013/068683 JP2013068683W WO2014010567A1 WO 2014010567 A1 WO2014010567 A1 WO 2014010567A1 JP 2013068683 W JP2013068683 W JP 2013068683W WO 2014010567 A1 WO2014010567 A1 WO 2014010567A1
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Prior art keywords
cassava
alcohol
reaction
lees
glucoamylase
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Ceased
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PCT/JP2013/068683
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English (en)
French (fr)
Japanese (ja)
Inventor
雅志 町田
智 牛若
バイタノムサット ピラニー
アピワタナピワット ワラポーン
善則 村田
昭彦 小杉
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Idemitsu Kosan Co Ltd
Japan International Research Center for Agricultural Sciences JIRCAS
Kasetsart University
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Idemitsu Kosan Co Ltd
Japan International Research Center for Agricultural Sciences JIRCAS
Kasetsart University
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Publication of WO2014010567A1 publication Critical patent/WO2014010567A1/ja
Anticipated expiration legal-status Critical
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    • 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
    • C12P19/14—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
    • 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

Definitions

  • the present invention relates to a cassava lees treatment method for producing ethanol from cassava lees using enzymes and yeast.
  • Patent Document 1 and Non-Patent Documents methods for producing ethanol and other chemical products using starch contained in wheat, corn, cassava straw, etc. as a raw material are known (for example, Patent Document 1 and Non-Patent Documents). Reference 1).
  • cassava mash which is the casserole mash used for starch production, is partly used as feed, but most of it is dumped and discarded.
  • Methane gas which is a greenhouse gas, is discharged from the cassava bowl (see Non-Patent Document 2), and environmental degradation is regarded as a problem.
  • wheat, corn, cassava strawberries, and sweet potatoes also have a problem with food competition. For this reason, for example, a method for producing ethanol from waste such as garbage and waste materials, cassava pulp (cassava lees), or biomass has also been studied (see, for example, Patent Document 2 and Non-Patent Document 3).
  • the method for producing ethanol from the starch as described above it is first hydrolyzed with ⁇ -amylase at about 90 ° C. and then liquefied, then cooled to about 60 ° C., then saccharified with glucoamylase, and further from 30 ° C. After cooling to about 35 ° C., it is necessary to ferment with yeast to produce ethanol while continuing cooling so that this temperature range is maintained.
  • the use of heat-resistant yeast is also being considered to reduce cooling energy, but heating and cooling will be carried out until ethanol is produced from starch, requiring large operating energy. Become.
  • a large amount of energy is required to use waste as a renewable energy, and even if the raw material can be easily obtained at a low cost, the operation cost is large and the operation cost is low. Reduction is desired.
  • An object of the present invention is to provide a method for treating cassava lees that can easily and efficiently produce ethanol from cassava lees.
  • the method for treating cassava lees according to the present invention is a method for treating cassava lees producing ethanol from cassava lees, wherein ⁇ -amylase, glucoamylase and alcohol-fermenting yeast are added to cassava lees having a water content of 30% by mass or more.
  • a mixing step, and a reaction step in which the cassava meal to which the ⁇ -amylase, the glucoamylase and the alcohol-fermenting yeast are added in the mixing step is retained in a reaction tank and subjected to alcohol fermentation. To do.
  • the blending step is configured such that a mixture obtained by mixing ⁇ -amylase, glucoamylase, and alcohol-fermenting yeast into the cassava cake is put into the reaction tank and retained to cause alcohol fermentation.
  • the blending step is preferably configured such that the cassava cake, the ⁇ -amylase, the glucoamylase, and the alcohol-fermenting yeast are line-mixed to obtain the mixture.
  • the blending step is performed so that the cassava lees charged into the reaction tank and the ⁇ -amylase, the glucoamylase, and the alcohol-fermenting yeast are multi-layered in the reaction tank.
  • the ⁇ -amylase, the glucoamylase and the alcohol-fermenting yeast are preferably added to the cassava meal.
  • the blending step further includes adding at least one of cellulase, pectinase and protease to the cassava cake.
  • the reaction step uses a reaction tank having a charging port at the top and a discharging port for discharging the reaction product after alcohol fermentation at the bottom.
  • the ⁇ -amylase is added at 9 ⁇ 10 ⁇ 5 U or more and 600 U or less per 1 g of the cassava cake, and the glucoamylase is added at 3 ⁇ 10 ⁇ 4 U or more per 1 g of the cassava cake. It is preferable that the composition be added at 200 U or less.
  • the alcohol-fermenting yeast is preferably Saccharomyces cerevisiae or Kluyveromyce marxianus.
  • the cassava lees having a water content of 30% by mass or more in which ⁇ -amylase, glucoamylase and alcohol-fermenting yeast are blended are retained in the reaction tank for alcohol fermentation, so that the conventional liquefaction treatment was performed. Later, it is not necessary to carry out saccharification / fermentation treatment in a separate container, and ethanol can be produced from cassava cake in a single reaction tank without the need for agitation and temperature adjustment. Efficient and effective use of firewood.
  • the flow for increasing the amount of ethanol production which shows processing operation of cassava lees of other embodiments of the present invention.
  • the processing method of cassava lees according to the present embodiment includes a compounding step S1 in which an enzyme and yeast are added to the cassava lees to obtain a mixture, and a reaction tank (not shown) showing the mixture obtained in the compounding step S1. And a reaction step S2 in which alcohol fermentation is performed.
  • ⁇ -amylase, glucoamylase and alcohol-fermenting yeast are added to a cassava cake having a water content of 30% by mass or more to obtain a mixture.
  • the cassava straw used as a raw material is waste discharged when the cassava starch is produced from the cassava straw, and is not limited to any production method of cassava starch.
  • As the cassava cake used as a raw material a water content of 30% by mass or more, preferably 70% by mass or more and 90% by mass or less is used. This is because if the water content is less than 30% by mass, it takes a very long time to decompose all the undegraded cassava cake after adding the enzymes and yeast described later.
  • the raw cassava cake having a water content of 30% by mass that is, the cassava cake discarded after the starch is extracted from the cassava cake is not limited.
  • water is added to a dried cassava cake so that the water content is 30% by mass or more, preferably 70% by mass or more and 90% by mass or less, or a raw cassava cake and a dried cassava cake are mixed. What added water as needed may be used.
  • ⁇ -Amylase is added in an amount of 9 ⁇ 10 ⁇ 5 U to 600 U, preferably 8 ⁇ 10 ⁇ 3 U to 0.6 U, per 1 g of cassava cake.
  • Glucoamylase is added at 3 ⁇ 10 ⁇ 4 U or more and 200 U or less, preferably 3 ⁇ 10 ⁇ 2 U or more and 0.2 U or less per 1 g of cassava koji.
  • cellulase is preferably added at 1 ⁇ 10 ⁇ 4 U to 100 U, particularly 1 ⁇ 10 ⁇ 2 U to 0.1 U per gram of cassava.
  • Pectinase is preferably added at 1 ⁇ 10 ⁇ 3 U to 1000 U, particularly 1 ⁇ 10 ⁇ 1 U to 1 U, per 1 g of cassava koji. It is preferable to add the protease at 1 ⁇ 10 ⁇ 4 U to 100 U, particularly 1 ⁇ 10 ⁇ 2 U to 0.1 U, per 1 g of cassava koji.
  • yeast what is generally called yeast can be used.
  • Saccharomyces cerevisiae or Kluyveromyce marxianus which is a heat-resistant yeast is preferably used.
  • Kluyveromyce marxianus which is a heat-resistant yeast
  • the alcohol-fermenting yeast is preferably added at an initial yeast concentration of 0.05 to 10 in terms of optical density.
  • the treatment time for producing ethanol from the sugar produced by the enzyme by the alcohol-fermenting yeast does not require a long time even if it is not stirred, and the required amount of the alcohol-fermenting yeast An increase in cost can also be prevented.
  • the alcohol-fermenting yeast to be added returns and uses a part of the alcohol-fermenting yeast grown in the subsequent reaction step, it is not necessary to newly add alcohol-fermenting yeast, and ethanol can be produced at a lower cost. be able to.
  • reaction step S2 the mixture obtained in the blending step S1 is put into one reaction tank, and liquefaction, saccharification, and alcohol fermentation are performed.
  • the liquid phase increases as liquefaction, saccharification, and alcohol fermentation progress.
  • the mixture is introduced from above, and the reaction product is discharged from the bottom to the outside of the tank. It is preferable that a discharge port is provided at the top and a discharge port at the bottom so that the discharge can be performed.
  • heat is recovered from the mixture during the reaction, for example, the mixture is cooled by heat exchange with the medium, and the recovered heat is provided with a heat exchange device that uses the water as heat for heating or heating, thereby making energy more effective. Can be recovered.
  • the reaction in the reaction vessel may be either a batch type or a continuous type.
  • the reaction time from the introduction of the mixture into the reaction tank to the discharge from the tank is preferably 24 hours or longer and 120 hours or shorter. That is, the mixture is charged at a temperature of 25 ° C. or more and 35 ° C. or less where the temperature rises somewhat due to room temperature or friction during transportation. This is because in the case of a mixture at such a temperature, alcohol fermentation is sufficiently advanced in 24 hours or more and 120 hours or less. That is, when it is shorter than 24 hours, starch decomposition and alcohol fermentation are not sufficiently completed, and sugar remains. In addition, when the reaction is not sufficiently completed even after 120 hours, it is in a state where a long time is required for the ethanol generation treatment, and ethanol cannot be efficiently generated.
  • the reaction product thus obtained in the reaction step is transferred to a subsequent ethanol separation step after solid-liquid separation, and ethanol is recovered with higher purity.
  • solid-liquid separation method various conventionally known methods such as filter press and centrifugation can be applied.
  • a method for recovering ethanol in the ethanol separation step various conventionally known methods such as distillation can be applied. Note that ethanol may be directly recovered by heating the reaction product without performing solid-liquid separation.
  • the starch in the cassava cake is cleaved by the enzyme by allowing the mixture containing ⁇ -amylase, glucoamylase, and alcohol-fermenting yeast to be added to the cassava cake having a water content of 30% by mass or more and retaining the mixture. Since it is gradually decomposed and the water content is high with respect to the starch content, the temperature during fermentation can be suppressed, and inactivation of the yeast due to temperature rise can be prevented.
  • the water content is high, the viscosity of the mixture does not increase so much even if heated, and even if the liquefaction and the alcoholic fermentation are not performed in a multistage process with stirring after the conventional liquefaction treatment, Just by putting it in the reaction vessel and leaving it to stand, the same degree of ethanol can be produced in the same treatment time. Therefore, since it is not necessary to carry out stirring even with a high-viscosity cassava bowl, an apparatus for stirring the high-viscosity material and a large energy for stirring are not required, and the cassava bowl can be easily and low-energy with a simple configuration. The ethanol can be produced from the cassava, and the cassava can be efficiently and easily used as a renewable energy.
  • the reaction vessel is configured such that the mixture is introduced from the top and the reaction product is discharged from the bottom, so that it is sequentially decomposed to produce ethanol, or water flows out from inside the cell.
  • the phase fraction flows down to the bottom of the reaction vessel and is discharged. For this reason, the reaction product can be easily recovered even by simply allowing the mixture inserted without stirring the mixture in the reaction vessel, and the liquid phase is increased in the vicinity of the bottom so that the reaction can be performed in the liquid phase.
  • ethanol can be generated sufficiently without the reaction time becoming too long. it can. Then, it is allowed to stay in the reaction tank for 4 hours or longer, preferably 24 hours or longer and 120 hours or shorter to generate ethanol, so that it can be sufficiently decomposed without adjusting the temperature and stirring of heating and cooling. It can produce ethanol efficiently.
  • the present invention is not limited to the above-described embodiment, but includes modifications and improvements as long as the object of the present invention can be achieved.
  • the cassava cake was mixed with enzyme and alcohol-fermenting yeast in the blending process.
  • the cassava cake was mixed by dropping impact when the cassava cake was put into the reaction vessel, or the cassava cake, enzyme and alcohol were added to the reaction vessel. Fermentation yeast may be added little by little so as to form a thin layer.
  • alcohol can be generated without special stirring and mixing.
  • alcohol can be generated in the same processing time as in the case of mixing in advance.
  • the mixture when the mixture is charged into the reaction vessel, the mixture is simply charged.
  • the cassava cake may be heated before the enzyme or alcohol-fermenting yeast is added.
  • the reaction step S2 is performed by charging the reaction vessel.
  • the processing efficiency can be improved by heating to a temperature at which starch is gelatinized.
  • processing efficiency can be improved by heating the cassava cake before adding yeast and alcohol fermentation yeast compared with the case where it heats after mixing previously.
  • water vapor is used as a method for heating the cassava cake.
  • heating may be performed by applying various conventional heating methods. .
  • water can be supplied by heating with steam instead of adding water, and thus heating with steam is particularly effective.
  • nutrient sources such as phosphorus and nitrogen.
  • Phosphorus is preferably added in an amount of 3 ⁇ 10 ⁇ 4 to 0.03% by mass in terms of phosphorus.
  • nitrogen source it is preferable to add 1 ⁇ 10 ⁇ 3 mass% or more and 0.1 mass% or less in terms of nitrogen.
  • Experiment 1 relating to the effect of the mixing conditions of cassava meal, enzyme, and alcohol-fermenting yeast on ethanol production will be described.
  • the raw material used was 2000 g of cassava koji with a water content of 85%, cellulase, pectinase, ⁇ -amylase and glucoamylase were used as enzymes, and Saccharomyces cerevisiae was used as yeast.
  • Ethanol production conditions were carried out under the following four conditions.
  • Comparative Example 1 As shown in FIG. 3, in Comparative Example 1, ⁇ -amylase was mixed in a 10 L jar fermenter in a cassava bowl to which 2000 ml of water had been added in advance (step S21), and then stirred at 90 ° C. for 1 hour. Liquefaction treatment was performed (step S22). Thereafter, glucoamylase and cellulase were added to the product obtained by the liquefaction treatment (step S23), and saccharification treatment was performed at 50 ° C. for 24 hours with stirring (step S24).
  • Comparative Example 2 In Comparative Example 2, ⁇ -amylase, glucoamylase, cellulase, yeast, and yeast extract (nitrogen source and phosphorus source) were sprinkled in a 10L jar fermenter in a cassava bowl to which 2000 ml of water had been added in advance. And allowed to react for 48 hours.
  • Example 1 uses a biaxial kneader in which ⁇ -amylase, glucoamylase, cellulase, yeast, and yeast extract (nitrogen source and phosphorus source) are added to a cassava cake to which 2000 ml of water has been added in advance. The mixture mixed at 55 rpm for 10 minutes was allowed to react for 48 hours in a 10 L jar fermenter. (Example 2) Example 2 was allowed to react with stirring for 48 hours instead of standing for 48 hours in Example 1.
  • Example 1 which mixes an enzyme and yeast beforehand, it was recognized that ethanol equivalent to the comparative example 1 which implements a saccharification process and a fermentation process in multiple steps, stirring conventionally is produced
  • Example 2 which implements stirring at the time of reaction, ethanol equivalent to Example 1 was produced, and the effect of stirring was not recognized.
  • Example 3 shows that in 50 g of cassava koji with a water content of 85%, ⁇ -amylase, glucoamylase, cellulase, yeast (Kluyveromyce marxianus), yeast extract (nitrogen source and phosphorus source), Was mixed for 10 minutes at 55 rpm using a twin-screw kneader, and the resulting mixture was allowed to react for 72 hours using a 300 ml beaker.
  • Example 4 In Example 4, 50 g of cassava cake having a water content of 85% was heated at 80 ° C.
  • Example 4 in which starch was gelatinized by heating in advance, about twice as much ethanol was produced as in Example 3 in which the starch was not heated. From this, it is understood that the processing efficiency can be improved by preliminarily heating and gelatinizing.
  • Example 3 Experiment 3 related to the effect of the heating temperature on ethanol production in Experiment 2 will be described.
  • Example 5 Example 5 was performed in the same manner as Example 4 except that the heating temperature in Example 4 of Experiment 2 was 30 ° C.
  • Examples 6 to 10 Example 6 to 10 were carried out in the same manner as in Example 4 except that the heating temperatures in Example 4 of Experiment 2 were 60 ° C., 70 ° C., 80 ° C., 100 ° C., and 120 ° C., respectively.
  • the solid content was removed by centrifugation and filtration, and then the amount of ethanol was measured using gas chromatography.
  • Example 6 The result is shown in FIG. From the results shown in FIG. 6, from 60 ° C. (Example 6) at which starch gelatinization begins, when ethanol is heated at 30 ° C. (Example 5), the amount of ethanol produced is more than doubled to 100 ° C. In (Example 9), the generation amount is nearly three times. In addition, in the case of heating to 120 ° C. (Example 10), since the temperature is too high and the activities of the enzyme and yeast are starting to decrease, it is considered that the amount of ethanol produced has decreased. It can be seen that it is preferable that the temperature be 60 ° C. or higher and 120 ° C. or lower.

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PCT/JP2013/068683 2012-07-10 2013-07-08 キャッサバ粕の処理方法 Ceased WO2014010567A1 (ja)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014178318A1 (ja) * 2013-04-30 2014-11-06 出光興産株式会社 酵母培養方法
CN110951790A (zh) * 2019-12-12 2020-04-03 南京理工大学 降低木薯乙醇工艺发酵体系黏度的方法
BE1032157B1 (de) * 2023-12-13 2025-07-03 Univ Beijing Agriculture Verfahren zur schnellen Fermentation von Saccharomyces cerevisiae unter Verwendung von Maniokrückstände als Kohlenstoffquelle

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Publication number Priority date Publication date Assignee Title
JP2017035005A (ja) * 2015-08-06 2017-02-16 国立研究開発法人国際農林水産業研究センター 動物又は魚類用飼料の製造方法及び動物又は魚類用飼料
CN111902543A (zh) * 2018-03-29 2020-11-06 东丽株式会社 精制糖液的制造方法
JP6887631B2 (ja) * 2020-03-24 2021-06-16 国立研究開発法人国際農林水産業研究センター キャッサバ発酵残物の利用方法
WO2025182848A1 (ja) * 2024-02-26 2025-09-04 東レ株式会社 家畜飼料

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JPS5718991A (en) * 1980-07-10 1982-01-30 Ueda Kagaku Kogyo Kk Liquefaction and saccharification of raw starch substance without steaming or boiling
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JPS5718991A (en) * 1980-07-10 1982-01-30 Ueda Kagaku Kogyo Kk Liquefaction and saccharification of raw starch substance without steaming or boiling
JPH05207885A (ja) * 1991-01-16 1993-08-20 Usa Government セロビオース発酵酵母ブレタノミセス クステルシィを用いる同時進行糖化・発酵方法
JP2009112200A (ja) * 2007-11-02 2009-05-28 Nippon Steel Engineering Co Ltd エタノール製造方法
JP2011522545A (ja) * 2008-06-06 2011-08-04 ダニスコ・ユーエス・インク 糖化酵素組成物及びその糖化方法
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014178318A1 (ja) * 2013-04-30 2014-11-06 出光興産株式会社 酵母培養方法
CN110951790A (zh) * 2019-12-12 2020-04-03 南京理工大学 降低木薯乙醇工艺发酵体系黏度的方法
BE1032157B1 (de) * 2023-12-13 2025-07-03 Univ Beijing Agriculture Verfahren zur schnellen Fermentation von Saccharomyces cerevisiae unter Verwendung von Maniokrückstände als Kohlenstoffquelle

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