CA2517920A1 - Method for producing ethanol using raw starch - Google Patents

Method for producing ethanol using raw starch Download PDF

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Publication number
CA2517920A1
CA2517920A1 CA002517920A CA2517920A CA2517920A1 CA 2517920 A1 CA2517920 A1 CA 2517920A1 CA 002517920 A CA002517920 A CA 002517920A CA 2517920 A CA2517920 A CA 2517920A CA 2517920 A1 CA2517920 A1 CA 2517920A1
Authority
CA
Canada
Prior art keywords
fermenting
saccharifying
plant material
ethanol
corn
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002517920A
Other languages
French (fr)
Other versions
CA2517920C (en
Inventor
Stephen M. Lewis
Shon Erron Van Hulzen
John Michael Finck
Debbie Lynn Roth
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Broin and Associates Inc
Original Assignee
Broin And Associates, Inc.
Stephen M. Lewis
Shon Erron Van Hulzen
John Michael Finck
Debbie Lynn Roth
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Broin And Associates, Inc., Stephen M. Lewis, Shon Erron Van Hulzen, John Michael Finck, Debbie Lynn Roth filed Critical Broin And Associates, Inc.
Priority to CA2768844A priority Critical patent/CA2768844C/en
Publication of CA2517920A1 publication Critical patent/CA2517920A1/en
Application granted granted Critical
Publication of CA2517920C publication Critical patent/CA2517920C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • 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
    • 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

Abstract

The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced.
The present invention also relates to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The present invention further relates to reduced stack emissions from drying distillation products from the production of ethanol.

Claims (42)

1. A process for producing ethanol from plant material, comprising:
reducing the plant material to produce material comprising starch;
the reduced plant material have particle size such that at least about 50%
of the particles fit through a sieve with a 0.1-0.5 mm mesh;
saccharifying the starch, without cooking, with an enzyme composition;
fermenting the incubated starch to yield a composition comprising at least 15 vol-% ethanol;
fermenting comprising reducing temperature of fermenting mixture; and recovering the ethanol and co-products from the fermentation.
2. The process of claim 1, wherein plant material comprises corn, which comprises high amylopectin starch.
3. The process of claim 1, wherein the plant material comprises corn, sorghum, millet, wheat, barley, rye, or mixtures thereof.
4. The process of claim 3, wherein the corn comprises waxy corn.
5. The process of claim 3, wherein the corn comprises high protein corn.
6. The process of claim 3, wherein the corn comprises #2 yellow dent corn.
7. The process of claim 1, comprising reducing the plant material with hammer mill, roller mill, or both hammer mill and roller mill.
8. The process of claim 7, comprising reducing the plant material to produce plant material of a size that at least 35% of the reduced plant material fits through a 0.1-0.5 mm screen.
9. ~The process of claim 1, comprising reducing the plant material with particle sire reduction emulsion technology.
10. The process of claim 1, composing simultaneous saccharifying and fermenting.
11. The process of claim 1, comprising decreasing temperature during saccharifying, fermenting, or simultaneous saccharifying and fermenting.
12. The process of claim 1, comprising saccharifying, fermenting, or simultaneous saccharifying and fermenting at temperature of 25-40 °C.
13. The process of claim 1, comprising saccharifying, fermenting, or simultaneous saccharifying and fermenting at temperature of 27-35 °C.
14. The process of claim 1, comprising reducing temperature from about 40 °C
and to about 25 °C during saccharifying, fermenting, or simultaneous saccharifying and fermenting.
15. The process of claim 1, comprising saccharifying, fermenting, or simultaneous saccharifying and fermenting at pH of about 3.0 to about 6Ø
16. The process of claim 1, comprising saccharifying, fermenting, or simultaneous saccharifying and fermenting at pH of about 4.1 to about 5.3.
17. The process of claim 1, comprising a pH of about 4 to about 4.5 at start of fermentation fill.
18. The process of claim 1, comprising a pH of about 5 to about 5.5 as ethanol production reaches maximum level.
19. The process of claim 1, comprising increasing pH from about 4 to about 5.3 during saccharifying, fermenting, or simultaneous saccharifying and fermenting.
20. The process of claim 1, composing decreasing solid content from about 40%
to about 15% during saccharifying, fermenting, or simultaneous saccharifying and fermenting.
21. The process of claim 1, wherein the enzyme composition comprises alpha amylase, glucoamylase, protease, or mixtures thereof.
22. The process of claim 1, wherein saccharifying, fermenting, or simultaneous saccharifying and fermenting comprises adding protease.
23. The process of claim 1, wherein saccharifying, fermenting, or simultaneous saccharifying and fermenting comprises adding backset.
24. The process of claim 1, wherein saccharifying, fermenting, or simultaneous saccharifying and fermenting comprising adding nitrogen.
25. The process of claim 1, comprising saccharifying and fermenting at rates that maintain concentration of glucose less than 3 wt-% in fermentation.
26. The process of claim 1, comprising saccharifying, fermenting, or both saccharifying and fermenting with about 0.1 to about 10 acid fungal amylase units (AFAU) per gram of dry solids reduced plant material and about 0.1 to about 6 glucoamylase units (AGU) per gram dry solids reduced plant material.
27. The process of claim 1, comprising starting saccharifying, fermenting, or both saccharifying and fermenting with about 25 to about 45 wt-% reduced plant material in water.
28. The process of claim 1, comprising starting saccharifying, fermenting, or both saccharifying and fermenting with residual starch at up to 20%.
29. The process of claim 1, comprising producing greater than 18 vol-% ethanol in about 48 to 96 hours.
30. The process of claim 1, comprising producing 18 vol-% to about 23 vol-%
ethanol.
31. The process of claim 1, further comprising recovering the solids from the fermentation.
32. The process of claim 31, recovering before, during, and after recovering the ethanol.
33. The process of claim 31, comprising recovering distiller's dried grain.
34. The process of claim 31, wherein the distiller's dried grain comprises about 30-38 wt-% protein, about 11-19 wt-% fat, about 25-37 wt-% fiber.
35. The process of claim 31, wherein the distiller's dried grain comprises at least about 30% protein.
36. The process of claim 1, comprising running the process as a batch process or as a continuous process.
37. A process of drying distillation products from the production of ethanol, comprising:
producing starch from corn and ethanol from the starch;
producing reduced stack emissions of 1.47 or less pounds of volatile organic compounds per ton of corn.
38. ~The process of 37, further producing reduced stack emissions of 0.98 or less pounds of carbon monoxide per ton of corn processed.
]
39. ~A process for producing ethanol from plant material, comprising:
reducing the plant material to produce material comprising starch;
saccharifying the starch, without cooking, with an enzyme composition comprising acid fungal amylase;
fermenting the incubated starch to yield a composition comprising at least about 18 vol-% ethanol;
recovering ethanol from the fermentation.
40. ~A distiller's dried gain comprising at least about 30 wt-% protein.
41. ~A distillers dried grain comprising about 30-38 wt-% protein, about 11-19 wt-% fat, about 25-37 wt-% fiber.
42. ~A corn beer comprising at least about 18% ethanol.
CA2517920A 2003-03-10 2004-03-10 Method for producing ethanol using raw starch Expired - Lifetime CA2517920C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA2768844A CA2768844C (en) 2003-03-10 2004-03-10 Method for producing ethanol using raw starch

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US45344203P 2003-03-10 2003-03-10
US60/453,442 2003-03-10
PCT/US2004/007377 WO2004081193A2 (en) 2003-03-10 2004-03-10 Method for producing ethanol using raw starch

Related Child Applications (1)

Application Number Title Priority Date Filing Date
CA2768844A Division CA2768844C (en) 2003-03-10 2004-03-10 Method for producing ethanol using raw starch

Publications (2)

Publication Number Publication Date
CA2517920A1 true CA2517920A1 (en) 2004-09-23
CA2517920C CA2517920C (en) 2012-12-18

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CA2517920A Expired - Lifetime CA2517920C (en) 2003-03-10 2004-03-10 Method for producing ethanol using raw starch

Country Status (10)

Country Link
US (6) US20040234649A1 (en)
EP (2) EP2534961A1 (en)
CN (2) CN102210376B (en)
AU (1) AU2004219649A1 (en)
BR (1) BRPI0408215B1 (en)
CA (1) CA2517920C (en)
ES (1) ES2398216T3 (en)
MX (2) MXPA05009553A (en)
WO (1) WO2004081193A2 (en)
ZA (1) ZA200507013B (en)

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AU2004219649A1 (en) 2004-09-23
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US8497082B2 (en) 2013-07-30
CA2517920C (en) 2012-12-18
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US7919291B2 (en) 2011-04-05
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US20110097446A1 (en) 2011-04-28
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