Process for saccharification of rootstocks and subsequent alcohol

Abstract

For saving the heat energy required for alcohol production, processes are provided for subjecting rootstocks (Rhizomes) to enzymatic hydrolysis without conventional cooking with steam in order to obtain a high concentration saccharified material which is then subjected to alcohol fermentation. The first process comprises dipping raw rootstocks in a dilute acid for the purpose of sterilization, then crushing the sterilized rootstocks, macerating the crushed rootstocks, dextrinizing the macerated material by the action of bacterial .alpha.-amylase and adding to the dextrinized material glucoamylase and yeast for alcohol fermentation to effect saccharification thereof and subsequent alcohol fermentation. The second process comprises sterilizing rootstocks with a dilute acid and then crushing it, followed by adding blended maceration enzymes to effect maceration amd saccharification with subsequent alcohol fermentation by yeast.