A METHOD FOR REPROCESSING GRAIN INTO THE ETHYL ALCOHOL AND FOODSTUFF
A method for reprocessing grain into the ethyl alcohol and foodstuff involves preparation of milled grain mixing, cooking the mixing, starch saccharification, wort fermentation, isolation of alcohol from mash with obtaining distillery dregs, separation thereof into dense and liquid fractions with us...
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| creator | OLIINICHUK SERHII TYMOFIIOVYCH LIPTUS VADYM VIKTOROVYCH TKACHENKO LIUBOV VOLODYMYRIVNA HOVOROVA OLENA ANATOLIIVNA |
| description | A method for reprocessing grain into the ethyl alcohol and foodstuff involves preparation of milled grain mixing, cooking the mixing, starch saccharification, wort fermentation, isolation of alcohol from mash with obtaining distillery dregs, separation thereof into dense and liquid fractions with use of the liquid fraction for technological needs. According to the invention the distillers dregs being processed before separation to pH of 5.5-6.5 with calcium hydroxide or successively to pH of 8.5-11 and 5.5-6.5 with calcium hydroxide and respectively fermentation gases, at that the dense fraction is used as protein foodstuff, and the liquid fraction is used in a full amount for changing the process water in alcohol production. |
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According to the invention the distillers dregs being processed before separation to pH of 5.5-6.5 with calcium hydroxide or successively to pH of 8.5-11 and 5.5-6.5 with calcium hydroxide and respectively fermentation gases, at that the dense fraction is used as protein foodstuff, and the liquid fraction is used in a full amount for changing the process water in alcohol production.</description><edition>7</edition><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS ; DENATURING OF, OR DENATURED, ALCOHOL ; DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS ; ENZYMOLOGY ; FODDER ; FOODS OR FOODSTUFFS ; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC ; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; RECOVERY OF BY-PRODUCTS ; SPIRITS ; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS ; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040415&DB=EPODOC&CC=UA&NR=66062A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040415&DB=EPODOC&CC=UA&NR=66062A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OLIINICHUK SERHII TYMOFIIOVYCH</creatorcontrib><creatorcontrib>LIPTUS VADYM VIKTOROVYCH</creatorcontrib><creatorcontrib>TKACHENKO LIUBOV VOLODYMYRIVNA</creatorcontrib><creatorcontrib>HOVOROVA OLENA ANATOLIIVNA</creatorcontrib><title>A METHOD FOR REPROCESSING GRAIN INTO THE ETHYL ALCOHOL AND FOODSTUFF</title><description>A method for reprocessing grain into the ethyl alcohol and foodstuff involves preparation of milled grain mixing, cooking the mixing, starch saccharification, wort fermentation, isolation of alcohol from mash with obtaining distillery dregs, separation thereof into dense and liquid fractions with use of the liquid fraction for technological needs. According to the invention the distillers dregs being processed before separation to pH of 5.5-6.5 with calcium hydroxide or successively to pH of 8.5-11 and 5.5-6.5 with calcium hydroxide and respectively fermentation gases, at that the dense fraction is used as protein foodstuff, and the liquid fraction is used in a full amount for changing the process water in alcohol production.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS</subject><subject>DENATURING OF, OR DENATURED, ALCOHOL</subject><subject>DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS</subject><subject>ENZYMOLOGY</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC</subject><subject>GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>RECOVERY OF BY-PRODUCTS</subject><subject>SPIRITS</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS</subject><subject>TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHBxVPB1DfHwd1Fw8w9SCHINCPJ3dg0O9vRzV3APcvT0U_D0C_FXCPFwVQCqivRRcPRx9vfwB9J-IB3-LsEhoW5uPAysaYk5xam8UJqbQdbNNcTZQze1ID8-tbggMTk1L7UkPtTRzMzAzMjRmJA8AOrNKek</recordid><startdate>20040415</startdate><enddate>20040415</enddate><creator>OLIINICHUK SERHII TYMOFIIOVYCH</creator><creator>LIPTUS VADYM VIKTOROVYCH</creator><creator>TKACHENKO LIUBOV VOLODYMYRIVNA</creator><creator>HOVOROVA OLENA ANATOLIIVNA</creator><scope>EVB</scope></search><sort><creationdate>20040415</creationdate><title>A METHOD FOR REPROCESSING GRAIN INTO THE ETHYL ALCOHOL AND FOODSTUFF</title><author>OLIINICHUK SERHII TYMOFIIOVYCH ; LIPTUS VADYM VIKTOROVYCH ; TKACHENKO LIUBOV VOLODYMYRIVNA ; HOVOROVA OLENA ANATOLIIVNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_UA66062A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2004</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS</topic><topic>DENATURING OF, OR DENATURED, ALCOHOL</topic><topic>DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS</topic><topic>ENZYMOLOGY</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC</topic><topic>GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>RECOVERY OF BY-PRODUCTS</topic><topic>SPIRITS</topic><topic>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS</topic><topic>TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>OLIINICHUK SERHII TYMOFIIOVYCH</creatorcontrib><creatorcontrib>LIPTUS VADYM VIKTOROVYCH</creatorcontrib><creatorcontrib>TKACHENKO LIUBOV VOLODYMYRIVNA</creatorcontrib><creatorcontrib>HOVOROVA OLENA ANATOLIIVNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OLIINICHUK SERHII TYMOFIIOVYCH</au><au>LIPTUS VADYM VIKTOROVYCH</au><au>TKACHENKO LIUBOV VOLODYMYRIVNA</au><au>HOVOROVA OLENA ANATOLIIVNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A METHOD FOR REPROCESSING GRAIN INTO THE ETHYL ALCOHOL AND FOODSTUFF</title><date>2004-04-15</date><risdate>2004</risdate><abstract>A method for reprocessing grain into the ethyl alcohol and foodstuff involves preparation of milled grain mixing, cooking the mixing, starch saccharification, wort fermentation, isolation of alcohol from mash with obtaining distillery dregs, separation thereof into dense and liquid fractions with use of the liquid fraction for technological needs. According to the invention the distillers dregs being processed before separation to pH of 5.5-6.5 with calcium hydroxide or successively to pH of 8.5-11 and 5.5-6.5 with calcium hydroxide and respectively fermentation gases, at that the dense fraction is used as protein foodstuff, and the liquid fraction is used in a full amount for changing the process water in alcohol production.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS DENATURING OF, OR DENATURED, ALCOHOL DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS ENZYMOLOGY FODDER FOODS OR FOODSTUFFS GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING RECOVERY OF BY-PRODUCTS SPIRITS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | A METHOD FOR REPROCESSING GRAIN INTO THE ETHYL ALCOHOL AND FOODSTUFF |
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