Method for the simultaneous production of ethanol and a fermented, solid product
The invention relates to a method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65% by weight, for 1-36 hours at a temperature of about 25-60° C. under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about 70-150° C.; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); further comprising either a) that the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed, temperature and pH, or b) that one or more processing aids are added in any of steps (1), (2) and (3) and further comprising a step of 5) separating crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam. The invention further relates to the products of this method as well as uses thereof.
1. A method for the simultaneous production of a fermented, solid product and ethanol comprising:
providing an initial mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides, and live yeast in a dry matter ratio of from 2:1 to 100:1, and water, wherein the water content in the initial mixture does not exceed 65% by weight of the initial mixture;
fermenting the initial mixture for 1-36 hours at a temperature of about 25-60° C. under anaerobic conditions to obtain a fermented mixture;
separating wet fermented, solid product from the fermented mixture; and
separating crude ethanol from the fermented mixture;
wherein:
(a) the fermenting step is performed in one or more interconnected paddle worm or continuous worm conveyers with inlets for the fermentation mixture and additives, an outlet for the ferment, and controls for rotation speed, temperature and pH, or
(b) one or more processing aids are added prior to the fermenting step, and optionally in the fermenting step.
2. The method according to claim 1 , wherein the fermenting step is performed in one or more interconnected paddle worm or continuous worm conveyers with inlets for the fermentation mixture and additives, an outlet for the ferment, and controls for rotation speed, temperature and pH.
3. The method according to claim 2 , wherein one or more processing aids are added prior to the fermenting step and/or in the fermenting step.
4. The method according to claim 1 , wherein one or more processing aids are added prior to the fermenting step, and optionally in the fermenting step.
5. The method according to claim 4 , wherein the fermenting step is performed in a vertical screw mixer or one or more interconnected paddle worm or continuous worm conveyers with inlets for the fermentation mixture and additives, an outlet for the ferment, and controls for rotation speed, temperature and pH.
6. The method according to claim 1 , wherein the one or more interconnected paddle worm or continuous worm conveyers is arranged non-vertically.
7. The method according to claim 1 , wherein at least one of the one or more processing aids is an enzyme selected from the group consisting of a protease, peptidase, α-galactosidase, amylase, glucanase, pectinase, hemicellulase, phytase, lipase, phospholipase and oxido-reductase, and wherein an enzymatic saccharification process converting said oligosaccharides and/or polysaccharides into fermentable carbohydrates takes place in the fermenting step.
8. The method according to claim 1 , wherein at least one of the one or more processing aids is a plant-based component selected from the group consisting of rosemary, thyme, oregano, flavonoids, phenolic acids, saponins and α- and β-acids from hops.
9. The method according to claim 7 , wherein at least one of the one or more processing aids is α-galactosidase.
10. The method according to claim 1 , further comprising, after the fermenting step:
further fermenting the mixture resulting from the fermenting step for 1-36 hours at a temperature of about 25-60° C. under aerobic conditions, and optionally separating crude ethanol from the fermented mixture thereby obtained.
11. The method according to claim 1 , where the continuous worm conveyer is a modified type of a single bladed or multi bladed Archimedean screw or intersected screw, designed to transport the fermenting mixture in a non-vertical direction and at the same time lifting the material so that it is transported and agitated without compacting it.
12. The method according to claim 1 , wherein the live yeast is selected from the group consisting of Saccharomyces cerevisiae strains, spent brewer's yeast, spent distiller's yeast, spent yeast from wine production, and yeast strains fermenting C5 sugars.
13. The method according to claim 1 , where the biomass comprising oligosaccharides and/or polysaccharides further comprises proteins originating from proteinaceous plant parts of a plant selected from the group consisting of soy, pea, lupine, and/or cereals.
14. The method according to claim 13 , where said biomass comprises proteins originating from wheat.
15. The method according to claim 1 , where the biomass comprising oligosaccharides and/or polysaccharides and optionally proteins further comprises oils and fats from seeds of oil bearing plants.
16. The method according to claim 15 , where said biomass comprises oils and fats from rapeseed.
17. The method according to claim 1 , performed as a batch, fed-batch or continuous process.
18. The method according to claim 1 , wherein the fermenting step is performed under conditions where the water content in the initial mixture does not exceed 60%.
19. The method according to claim 1 , wherein the fermenting step is performed under conditions where the water content in the initial mixture does not exceed 55%.
20. The method according to claim 1 , wherein the fermenting step is performed under conditions where the water content in the initial mixture does not exceed 50%.
21. The method according to claim 1 , wherein the fermenting step is performed under conditions where the water content in the initial mixture does not exceed 45%.