PROCEDURE AND ARRANGEMENT FOR TOASTING CORN AND THE PRODUCT OBTAINED TO BE APPLIED IN THE PREPARATION OF MASH FOR ETHYL FERMENTATION
A procedure to turn the starch contained in corn grains to soluble forms includes seven steps, starting a first step in which the corn that comes from a hopper is placed into a rotary and continuous oven for its toasting, characterized because it also links a second step in which the corn is toasted...
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| creator | LOPEZ HERNANDEZ JOSE ANTONIO |
| description | A procedure to turn the starch contained in corn grains to soluble forms includes seven steps, starting a first step in which the corn that comes from a hopper is placed into a rotary and continuous oven for its toasting, characterized because it also links a second step in which the corn is toasted by injection of combustion gases to a temperature between 225 and 250° C. during 80 and 120 seconds to obtain a 48% of the popped grains and a 28% of semi-popped grains; then the third step consists of milling the toasted product; the fourth step consists that the milled product is placed into a blade mixer, water is added at a temperature of between 20 and 25° C. and it is mixed up to obtain the mash; in the fifth step, the mash is put into saccharification tanks, adding a saccharifying agent and is mixed, a sixth step consists of transferring the mash to a fermentation vessel and the seventh step is the distillation of the ethanol produced. |
| format | Patent |
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then the third step consists of milling the toasted product; the fourth step consists that the milled product is placed into a blade mixer, water is added at a temperature of between 20 and 25° C. and it is mixed up to obtain the mash; in the fifth step, the mash is put into saccharification tanks, adding a saccharifying agent and is mixed, a sixth step consists of transferring the mash to a fermentation vessel and the seventh step is the distillation of the ethanol produced.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC ; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PERFORMING OPERATIONS ; 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| subjects | BEER BIOCHEMISTRY CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION SPIRITS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE THEIR RELEVANT APPARATUS TRANSPORTING VINEGAR WINE |
| title | PROCEDURE AND ARRANGEMENT FOR TOASTING CORN AND THE PRODUCT OBTAINED TO BE APPLIED IN THE PREPARATION OF MASH FOR ETHYL FERMENTATION |
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