IMPROVED CORN FRACTIONATION METHOD

• Main Authors: KARL, DANIEL, W, HART, ALEXA, OWEN, JEREMY, ANDERSON, CHARLES, R
• Format: Patent
• Language: English; French
• Published: 23.11.2006
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; 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; NUCLEIC ACIDS; NUCLEOSIDES; NUCLEOTIDES; ORGANIC CHEMISTRY; ORGANIC MACROMOLECULAR COMPOUNDS; PEPTIDES; POLYSACCHARIDES; REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION; SPIRITS; SUGARS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; THEIR PREPARATION OR CHEMICAL WORKING-UP; VINEGAR; WINE

An improved method for processing corn into ethanol and other valuable co-products. The invention generally involves a multi-step process which produces germ (or oil), protein, and feed yeast as its co-products while maintaining or enhancing the provision of fermentable sugar to ethanol fermentation. This is accomplished by fundamentally altering the way the corn is fractionated, disrupting the cell walls rather than the protein matrix as is done in conventional wet milling. La présente invention concerne un procédé amélioré permettant de traiter du maïs dans de l'éthanol et d'autres co-produits intéressants. Cette invention concerne d'une manière générale un processus en plusieurs étapes qui produit une protéine de germe (ou d'huile) et une levure alimentaire sous forme de ses co-produits tout en maintenant ou en améliorant l'approvisionnement de sucre fermentable dans la fermentation d'éthanol. On effectue ce traitement en modifiant fondamentalement la manière de fractionner le maïs, disloquant la paroi cellulaire plutôt que la matrice de protéine comme c'est effectué dans une mouture humide classique.