http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1065268-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97ddd4d1d0ebc8a7d2c8e7d214d08cf3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02E50-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-00 |
| filingDate | 1975-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1979-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f68762fe40609f5e70113c08ad4ea1e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17f516bc4e99d7ab435439d652c16ace http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_953a43a59568125e013e97d380c4f483 |
| publicationDate | 1979-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1065268-A |
| titleOfInvention | Method for manufacturing alcohol or alcoholic beverage |
| abstract | ABSTRACT OF THE DISCLOSURE An improved process is provided for manufacturing alcohols or alcoholic beverages. Water or a mixture of water and stillage is first added to a first ground cereal comprising at least one of maize, degerminated maize, degerminated milo maize, starch powder derived from maize and starch powder derived from milo maize or such ground cereals in admixture with another ground cereal selected from the group consisting of rice, barley, wheat, barnyard millet, common millet and Italian millet, wherein more than 30% of the particles of the ground cereal pass through a 20 mesh Tyler sieve, to obtain slurry containing from 13 to 40% by weight of solid. Then the slurry is heated to a temperature 75°C to 85°C which is lower than the temperature of maximum viscosity for the slurry and which is higher than the sterilization temperature of undesirable microorganisms therein which can grow during yeast fermentation, under atmospheric pressure for 1 to 30 minutes. The slurry is then cooled. Either during or after the cooling step enzymes are added to the slurry for fermentation, namely saccharifying enzymes selected from ger-minated cereals, saccharifying enzymes prepared from microorganisms and mixtures thereof, and alcohol fermentive yeast. The slurry is allowed to ferment and the fermented liquor is distilled. This avoids the heretofore conventional high temperature, high pressure cooking step. In consequence, this saves energy, and avoids the dangers inherent in high temperature, high pressure procedures, while lowering construction and maintenance costs. |
| priorityDate | 1974-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.