Method for obtaining food products with high fiber content and food products obtained by method

Abstract

A method for obtaining a food product from a wet waste block obtained from a production process for producing products such as beer, whisky, vodka, juniper berry, agave, liqueur or citrus fruit-based distillate, cider, sake, soy sauce and the like, comprising the steps of: adding an enzyme to the waste, an enzyme adapted to decompose possible gluten residues in the material and to act the enzyme for a period of time between 15 and 30 minutes; boiling the waste for at least 20 minutes; the waste materials are cooled and centrifuged, so that most moisture in the waste materials is eliminated; the material is dried with a radiofrequency dryer at a temperature between 70 DEG C and 100 DEG C for a time between 60 and 120 minutes in order to obtain a product having a relative humidity between 14% and 2% at the end of the drying. A food product comprising between 1% and 60% by weight of at least one powder obtainable from the waste obtained from the production process for producing beer, whisky, vodka, juniper berry, agave, liqueur or citrus fruit-based distillate, cider, sake, soy sauce and the like, and between 40% and 99% by weight of at least one cereal flour, vegetable flour or animal flour.

Description

technical field [0001] The present invention relates to a method for obtaining food products with a high fiber content by using waste by-products of other food processing. Background technique [0002] The technical field of the invention concerns the industry of production of alcoholic or fermented beverages or of all techniques, methods and components related to the production of beer, whiskey, vodka, cider, liqueur or citrus fruit distillate, soy sauce and sake . [0003] The procedure for preparing the above beverages is very similar and is disclosed hereinafter. [0004] beer [0005] Brewing beer generally uses the following ingredients: [0006] ·water [0007] Cereals (barley, rye, wheat, corn, oats) [0008] ·Hops [0009] ·yeast [0010] First, the grains of barley malt and possibly other grains used are milled in order to make available the starch contained therein. The milled grains are then mixed with hot water, which activates enzymes contained in the m...

AI Technical Summary

Problems solved by technology

This operation is particularly complicated because of the need to separate the white pectin from the yellow aromatic part of the peel