ALCOHOLIC FERMENTATION OF RAW POTATO BY ENZYMATIC PROCESS

PURPOSE:To carry out the alcoholic fermentation of raw potatoes such as sweet potato, cassava, white potato, etc. in high concentration, quickly, without steaming or boiling, by using an enzymatic process. CONSTITUTION:Raw potatoes are washed with water to remove the attached soil, immersed in a dil...

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Hauptverfasser:	SUMIYA KAZUO, NOJIRI MICHIHIKO, ITOU SHIYOUZOU, MATSUMURA YOSHIICHI, YAMAMOTO TAKEHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To carry out the alcoholic fermentation of raw potatoes such as sweet potato, cassava, white potato, etc. in high concentration, quickly, without steaming or boiling, by using an enzymatic process. CONSTITUTION:Raw potatoes are washed with water to remove the attached soil, immersed in a dilute acid at room temperature for several hours to disinfect the bacteria attached to the surface, and crushed to a size of preferably about 8 mesh on an average. During or after the crushing, the raw potato is treated with an enzymatic agent composed mainly of pectinendopolygalacturonase preferably at about 40 deg.C and about 4.5pH, and the liquefied potato is further treated with alpha-amylase at about >=5.4pH and 75-90 deg.C to convert the existing starch to dextrin. The product is cooled, and used as the raw material for the conventional alcoholic fermentation.