Method for obtaining foods with a high fiber content and foods obtainable by this method

Abstract

1. A method for obtaining a food product from a wet mass of waste material resulting from a manufacturing process for producing products such as beer, whiskey, vodka, gin, tequila, liqueurs or citrus fruit-based distillates, cider, sake, soy sauce, said method comprising the steps of: adding to said waste material an enzyme suitable for decomposing possible gluten residues in said waste material and allowing said enzyme to act for a period comprised between 15 and 30 minutes; - boiling said waste material for at least 20 minutes; - cooling and centrifuging said waste material to eliminate most of the water present in the waste material; drying said material in a radio frequency dryer at a temperature comprised between 70°C and 100°C for a time comprised between 60 and 120 minutes, so as to obtain a product with a relative humidity comprised between 14 and 2% at the end of drying. A food product comprising between 40% and 99% by weight of beer, whiskey, vodka, gin, tequila, liqueur or citrus fruit-based distillate, cider, sake, soy sauce, and between 1% and 60% by weight of at least one flour obtainable from waste materials resulting from a manufacturing process for producing at least one cereal flour, vegetable flour, or animal flour-like product.

Description

Technical Field

[0001] The present invention relates to a method for obtaining foods having a high fiber content by using waste by-products of other food processes.

Background Art

[0002] Prior Art The technical field of the present invention relates to the field of production of alcoholic or fermented beverages, or all technologies, methods, and components related to the production of beer, whiskey, vodka, cider, liqueur, or distillates of citrus fruits, soy sauce, and sake.

[0003] The procedures for preparing the aforementioned beverages are very similar and are disclosed below.

[0004] Beer The following ingredients are generally used for brewing beer: · Water · Cereals (barley, rye, wheat, corn, oats) · Hops · Yeast

[0005] First, barley malt and any other grains that may be used are ground to make the starch they contain available. The ground grains are then mixed with hot water to activate the enzymes contained in the malt during the so-called mashing process. In fact, different enzymes are present in the malt, each with a different function and working optimally at different temperatures and pH levels. Most important in the beer brewing sector is the diastase enzyme, which breaks down the starch in the grains into sugar. Once the starch is converted to sugar, the resulting mixture is filtered to separate the sugar mash from the mashing residue, which consists of the so-called brewer's grain—that is, the malt husks and other parts of the grain that do not undergo saccharification. For more effective action, the first (more cloudy) mash is usually subjected to further filtration to recover any sugars that remain trapped in the brewer's grain after the first filtration. While the filtration process is relatively simple, it plays a crucial role in the beer-making process. In fact, it is essential for the brewer to prevent the grain from flowing into the mash and thus into the subsequent boiling process, as this would release tannins and other bitter substances into the finished beer, creating undesirable astringent products.

[0006] Finally, the mash is boiled, hops are added, and the mash is transferred to a fermenter, where it is cooled by a heat exchanger to a temperature suitable for the selected type of fermentation (high 18-25°C or low 7-15°C) and properly oxygenated. The mash is considered ready for yeast addition and the fermentation process, and it may have a further processing step known as "dry hopping," which consists of cold hop pellets being added to give the beer more aroma.

[0007] In addition to recovering used barley malt, which is also known as the brewer's grain, during beer production, it is possible to recover all hops used, both hot and cold.

[0008] In the final processing stage, during beer filtration, hops can be collected and stored, which maintains the warm cycle during the boiling filtration process and the cold filtration after cold hopping, also known as "dry hopping."

[0009] Once filtered, the hops become a vegetable puree-like substance that can be easily dried by radiofrequency and then ground.

[0010] The resulting flour is rich in fiber (over 50%) and low in carbohydrates and protein.

[0011] The mashing residue separated from the beer before boiling, consisting of malt husks and other parts of grains that do not undergo saccharification, i.e., the so-called "brewer's grains," which are subjected to the processing procedure according to the present invention disclosed below, produces a powder called "spent barley malt flour."

[0012] The residue of hopped beer filtration subjected to the processing procedure according to the present invention, which consists of hop vegetable puree, produces a powder called "hop powder".

[0013] Mixing the two flours in percentages between 90% and 99% of used barley flour and between 1% and 10% of hop flour results in a flour that can be defined as "beer flour" because it is the result of the integrated use of products resulting from beer production.

[0014] Whiskey The following ingredients are generally used in the production of whiskey: ·water • Grains and grasses (barley, rye, wheat, corn) ·yeast.

[0015] In the production of whiskey, there are generally five steps that are defined as follows: Malting Barley that has been previously loaded and stored in silos is generally placed in tanks of lukewarm water, a process known as steeping.

[0016] Barley remains in these steeping stages for about 48 hours, allowing it to soften and begin the germination process.

[0017] After the time required for maceration has elapsed, the grains are separated from the water and spread evenly (in a layer of about 50 cm) on a cement, tile, or stone floor called a "molting house," where they remain for the time necessary for the sprouts to puncture the seed membrane, thus allowing enzymes and starch to enter the interior.

[0018] A few days after the start of the germination process, it is often interrupted by the use of a dryer powered by burning peat.

[0019] At this point, a dry, raw product is obtained, which is then ground to produce a coarse powder called grist.

[0020] ·Malt infusion Malt and ground barley (grist) are immersed in water in a metal tank known as a "mash tun" at a temperature between 65° and 70°. This process allows the starch to be converted into sugars, which are removed by adding hot water to the tank three times once it has dissolved in the water.

[0021] The final product obtained is called a mash in technical terms.

[0022] Before entering the fermentation process, the mash is stabilized in a heat exchanger at a temperature of approximately 20°C to ensure the longevity of the yeast. This is because if the temperature of the mash is too high, the yeast will die too quickly, thus hindering its activity.

[0023] ·fermentation At this point, the heated mash is transferred to a vessel known as a tray, to which water and yeast solution are added.

[0024] Yeast is used to first convert starch into sugar and then into alcohol and carbon dioxide.

[0025] Due to this chemical reaction, the temperature of the mixture rises until it reaches 35°C.

[0026] The duration of this process can vary from a minimum of 48 hours to a maximum of 112 hours, and the alcohol content obtained at the end of fermentation is between 6 and 9 degrees of alcohol.

[0027] After fermentation, the liquid is separated from the used cereal grains (barley, rye, wheat, and corn) by filtration.

[0028] The liquid that results, commonly known as "wash", has the potential to be converted into beer. The difference between whiskey and beer is that in the case of whiskey, this liquid is distilled instead of fermented.

[0029] · Distillation Distillation occurs through two copper stills connected to each other by a condenser formed by a tube that is either cooled by a coil or immersed in a tank containing water and is made of the same material as the stills are made of.

[0030] The distillation process proceeds as follows: The first still is used to boil the mash until the mash reaches an alcohol content of approximately 20% by volume.

[0031] The alcohol in the form of vapor becomes liquid by the condenser, and the product resulting from this first distillation is called "low wine".

[0032] The residue from the previous distillation is mixed until the alcohol content reaches 30% by volume. At this point, the mixture is introduced into the second still and boiled again.

[0033] When the contents of the second still boil, the distillation process described above is repeated, but the first part of the liquid, called the head in technical terms, which is usually obtained at a temperature below 78.4°C, is reliably removed because it contains methyl alcohol, which is a substance highly harmful to the human body, and the final part, called the tail in technical terms, which is usually obtained above 95°C, and which spoils the taste of the final product. Thus, only the central part of the distillate, commonly called the heart, which is obtained between 78.4°C and 95°C, has an alcohol content of between 70 and 75% by volume, and has a clear and pure appearance.

[0034] The product distilled from the second still is diluted with water until an alcohol content between 60% and 64% is obtained in a volume considered optimal for aging in barrels.

[0035] The residue from the filtration process, consisting of used fermented barley, rye, corn, and wheat subjected to the processing procedure according to the present invention, produces a powder called "whiskey powder."

[0036] soy sauce According to the classic method, the basic ingredients for making this seasoning are as follows: Soybeans, water, wheat, sea salt, koji (mold).

[0037] After being thoroughly washed, the soybeans are soaked in water to replenish moisture, and then slowly steamed for a long time (about 3 or 4 hours).

[0038] After the soybeans reach their boiling point, the wheat is taken, roasted, and ground.

[0039] When the cooled soybean hearts reach a temperature of approximately 30-35°C, they are mixed with toasted and ground wheat and koji (filamentous fungi), which convert proteins into amino acids during enzymatic fermentation, while the starch is broken down into monosaccharides and then fermented.

[0040] After adding the koji, all the ingredients are left to stand for a period of 48 to 72 hours, and finally a mixture of water and salt is added.

[0041] To ensure the proper blending of all components and the release of gases produced by fermentation, the mixture is fermented in barrels for at least 12 months.

[0042] After the fermentation period, the mixture is pressed through a thin mesh filter to ensure proper separation of the liquid portion from the solid portion.

[0043] In order to sell soy sauce, it is filtered again to remove any remaining fine residue, and finally pasteurized at a low temperature.

[0044] However, other methods exist for producing soy sauce, and in an industrial context, for example, other ingredients such as acidity correctors, ethanol, and sugars are used to limit the large amount of salt encountered in the "classical" method, while ensuring proper storage.

[0045] The residue from the filtration process, consisting of used soybeans, wheat, and koji subjected to the processing procedure according to the present invention, produces a powder called "soybean flour."

[0046] Vodka and gin vodka Vodka can be obtained by processing different raw materials, provided they are rich in starch and sugar. The most commonly used raw materials are grains (rye, barley, and wheat) that are properly malted, and potatoes.

[0047] The production process begins with roughly chopping the raw materials (rye, barley, wheat, or potatoes), which are then covered with the purest water possible and macerated until the liquid portion takes on a dark, yellowish appearance.

[0048] After the necessary time has elapsed for the raw materials to be properly macerated, a filter is used to separate the solid portion from the liquid portion, thus obtaining the mash.

[0049] The mash is placed in a stainless steel tank, yeast is added, and the mash is fermented at a controlled temperature until the alcohol concentration of the mash reaches 6-8% by volume.

[0050] Distillation takes place in a copper condenser, which is made of the same material as the still and consists of pipes that are cooled by a coil or placed in a tank containing water, and are connected to each other by condensers.

[0051] The distillation process proceeds as follows: Using the first still, boil the mash until it has an alcohol content equal to approximately 20% by volume.

[0052] Alcohol in vapor form is condensed into a liquid by a condenser, but even in this case, the first part of the liquid, called the head in technical terms, must be removed. This is usually obtained at temperatures below 78.4°C because it is saturated with methanol, a highly toxic substance that is very harmful to humans. The terminal portion, known in technical terms as the tail, is usually obtained above 95°C and is saturated with toxic substances such as fusel oil. Only the central portion, defined in technical terms as the "heart" of the distillate, obtained between 78.4°C and 95°C, is retained.

[0053] This process is repeated 4 to 8 times, depending on the master still's decision, until an alcohol content between 94° and 97° is reached.

[0054] At the end of distillation, the distillate is filtered through a carbon filter to remove the distillation flavor and then diluted with water until the desired alcohol content is reached.

[0055] The residue from the filtration process used to obtain a mash consisting of used rye, barley, and wheat or potatoes, which is subjected to the processing procedure according to the present invention, produces a powder called "vodka powder."

[0056] gin Gin is an alcoholic beverage obtained through the same distillation process as vodka, starting from the same raw materials.

[0057] The essential difference is that in gin, a botanical mixture (herbs, spices, plants, berries, and roots) must necessarily be present during the maceration process, which must include juniper berries to impart aroma and flavor.

[0058] Furthermore, in the case of vodka, the used product needs to be filtered through a carbon-based filter to remove any traces of aroma or characteristic flavor, whereas in the case of gin, there is no further filtration of the final product after distillation.

[0059] The residue from the filtration process used in the processing procedure according to the present invention to obtain a mash consisting of used rye, barley, wheat, a plant mixture (herbs, spices, plants, fruits and roots), and juniper produces a powder called "zin powder."

[0060] Citrus fruit-based liqueur The citrus fruits are washed, dried, and immediately sent to a manual peeler from which a thin peel is obtained. This operation is particularly complex because the yellow aromatic portion of the peel needs to be separated from the white pectin. The peel is then immersed in a stainless steel tank containing pure alcohol and water to allow for aromatic release (maceration).

[0061] After about a week, the process is considered complete, the peels are removed from the vat, pressed, and eliminated from the production cycle. The resulting fruity water-alcohol solution is filtered and stored in the vat for the remainder of the season.

[0062] During the manufacturing process in a general mixing tank, a syrup consisting of pure alcohol, mineral water, and sugar, and a water-alcohol citrus fruit solution are added, and finally the volume is increased with mineral water. The resulting mixture is then filtered, collected in a storage tank, analyzed, and then sent to a filling unit to fill previously rinsed and dried bottles.

[0063] The citrus fruit peels obtained by alcohol maceration in the processing procedure according to the present invention produce a powder called "citrus fruit liqueur powder."

[0064] Citrus fruit-based alcoholic distillate The citrus fruits are washed, dried, and immediately sent to a manual peeler from which a thin peel is obtained. This operation is particularly complex because the yellow aromatic portion of the peel needs to be separated from the white pectin. The peel is then immersed in a stainless steel tank containing pure alcohol and water to allow for aromatic release (maceration).

[0065] After about a week, the process is considered complete, the peels are removed from the vat, pressed, and eliminated from the production cycle. The resulting fruity water-alcohol solution is filtered and stored in the vat for the remainder of the season.

[0066] Therefore, the resulting product is subsequently distilled using the same process previously disclosed for the distillation of gin.

[0067] The citrus fruit peels obtained by alcohol maceration in the processing procedure according to the present invention produce a powder called "distilled citrus fruit powder."

[0068] Non-alcoholic distillate based on citrus fruits For the production of the non-alcoholic distillate, the same procedure as previously disclosed for producing the alcoholic distillate is used, the difference being that instead of infusing the citrus fruit peels into alcohol, the citrus fruit peels are infused into hot water to extract the essential oils without imparting an alcohol content to the finished product.

[0069] In this case as well, the powder obtained by peeling citrus fruits using the method of the present invention is called "distilled citrus fruit powder."

[0070] cider Cider is an alcoholic beverage obtained from the fermentation of apple juice. Its alcohol content varies from 2% to 8% by volume.

[0071] After harvesting, apples are mashed into a known product called "pomace" (similar to marc) using a "cider mill" (a mill or press for cider).

[0072] Next, the pulp is transferred to a cider press, where it is placed in a layer known as "cheese."

[0073] Once this section is complete, the entire block is subjected to increased pressure and temperature until all the fruit juice has been collected.

[0074] Next, the resulting juice is filtered and poured into trays or barrels, while the remaining pulp is reused as animal feed on the farm.

[0075] Fermentation occurs at temperatures fluctuating between 4 and 16 degrees Celsius. Lower temperatures are ideal for cider production because the longer the fermentation continues, the more aromatic the cider becomes.

[0076] Shortly before the fermentation process consumes all the sugar, the cider is poured into a new vat so that the inactive portion of the yeast remains at the bottom of the previous vat. At this point, it is necessary to prevent the growth of bacteria due to contact with air, so the vat is filled completely to prevent any air from entering.

[0077] The fermentation of the remaining sugar produces a small amount of carbon dioxide, forming a protective layer on the liquid. At this point, sugar can be added as needed.

[0078] The cider is ready after three months of fermentation, but in most cases, it is placed in vats to be aged for two or three years.

[0079] The remaining used pulp separated after fermentation, which is subjected to the processing procedure according to the present invention, produces a powder called "cider powder."

[0080] tequila manufacturing Tequila is a distillate obtained from agave tequila or blue agave, and only the central part known as piña is used to produce the distillate. This is the part of the plant that is rich in inulin, a carbohydrate from which sugars are extracted to initiate fermentation.

[0081] In the classical method, agave fibers are steamed for about 36 hours. In an industrial context, they are cooked in a pressurized autoclave at a temperature of 121°C for just 6 hours. During this process, the fibers soften, releasing various soluble substances, mostly sugars, and a mash called "agave syrup" consisting of liquid and solid parts is produced.

[0082] The agave syrup is fermented in a large, open container with the addition of yeast, which is used solely to accelerate the fermentation process.

[0083] The alcohol content that the product must reach after fermentation must be between 4% and 9% by volume.

[0084] In distillation, depending on the type of equipment used, more or less aroma can be extracted, which then characterizes the final product.

[0085] The fermented agave syrup is then subjected to filtration to separate the mash from the solid fibers of the agave.

[0086] Next, this fermented mash is distilled once to produce what is called Tequila Plata, Blanca, or Joeben, which can then be aged in wooden barrels to alter the characteristic color and taste of the tequila, and is then called Reposado or Añejo.

[0087] The most common alcohol content in tequila is between 37.5% and 40% by volume.

[0088] The residual agave fibers separated after fermentation in the processing procedure according to the present invention produce a powder called "tequila powder."

[0089] Alcohol When rice is harvested, some of it is covered with koji (Aspergillus oryzae, spores that cause saccharification), which converts the carbohydrates in the rice into monosaccharides (glucose), making fermentation possible.

[0090] Sake is only produced in winter because fermentation generates heat, and the cold outside helps control the temperature of the rice, water, and koji, which are responsible for the body, taste, and aroma.

[0091] The subsequent steps involve creating the starter culture (yeast) and fermentation (known in multiple parallel processes in sake, both typical and specific), which can also last up to 32 days. The duration is determined by the toji (sake master, equivalent to an onologist in winemaking), who adjusts the duration depending on the type of product desired. This is followed by filtration, sedimentation, pasteurization (if necessary), aging, dilution, and, if applicable, further aging (in barrels or bottles).

[0092] After fermentation, the master brewer filters the starter culture, from which waste products consisting of used rice and koji are obtained.

[0093] The waste product separated after fermentation in the processing procedure according to the present invention produces a powder called "sake powder".

[0094] Objective of the present invention As can be seen from the previous explanation, one of the main challenges in this field is the need to recover and reuse for different purposes the manufacturing waste of different products such as beer, spirits, alcoholic and non-alcoholic citrus fruit distillates, cider, and alcohol, which in this sense account for about 90% of the raw materials used overall and are represented by brewers' grains, peels, spent yeast, and process water.

[0095] In particular, brewer grains and husks are characterized by a moisture content between 70 and 80%, and because they are prone to spoilage, this, along with their high organic matter content, makes them especially unstable. To date, the process of converting brewer grains into animal feed is known, but it has drawbacks such as the need for virtually immediate transport to livestock facilities due to the instability of the raw materials, and its storage is virtually impossible.

[0096] This invention is intended to overcome the cited drawbacks.

[0097] In particular, one of the objectives of the present invention is to devise a recovery process for recovering waste from the production of products such as beer, whiskey, vodka, gin, tequila, liqueurs or citrus fruit-based distillates, cider, alcohol, and soy sauce, which can enhance the environmental sustainability of the production line.

[0098] Another object of the present invention is to devise a procedure for recovering waste from the production of the aforementioned products, which makes it possible to obtain food, in particular food for human consumption.

[0099] Another object of the present invention is to devise a procedure for recovering waste from the production of the aforementioned products that is easy and inexpensive to implement, and does not generate a large amount of further waste that must be disposed of.

[0100] In particular, one object of the present invention is to produce food products resulting from the processing of waste products from the manufacturing process of products such as beer, whiskey, vodka, gin, tequila, liqueurs or citrus fruit-based distillates, cider, alcohol, and soy sauce, the food products having a high fiber content, which can promote the positive effects on the body typical of consuming high-fiber foods, such as slowing and reducing nutrient assimilation, increasing satiety, improving intestinal motility, and lowering the carbohydrate glycemic index and the risk of cardiovascular disease and colon cancer.

[0101] Detailed description of the present invention The method according to the present invention is based on the recovery of damp lumps of waste material, such as brewer's grain or peels, resulting from manufacturing processes for producing products such as beer, whiskey, vodka, gin, tequila, liqueurs or citrus fruit-based distillates, cider, alcohol, and soy sauce, and proceeds in the following steps: 1. To ensure the final product is completely gluten-free, add an enzyme suitable for breaking down any possible gluten residue to the waste material, the enzyme acting for a period of 15 to 30 minutes; 2. Boil the waste material for at least 20 minutes to reduce the bacterial content to zero and to inactivate the enzymes and any other possible enzymes present in the waste material; 3. The waste material is cooled and centrifuged to remove most of the water present. Centrifugation is preferred over pressing because it reduces stress on the material and preserves the whole material without altering the functional properties of the final product. 4. Drying the material in a radio frequency dryer, which allows drying without affecting its functional properties, at a temperature between 70 and 100°C for a time between 60 and 120 minutes, the product obtained at the end of the drying having a relative humidity between 14 and 2%; 5. Grind the product, for example, using a hammer mill, until a product having particle sizes varying between 5.1 and 0.2 mm is obtained; 6. Micronize the product using a micronizer until the particle size of the product falls within the range of 100 to 400 microns, thereby turning the product into a powder that can be used in any food preparation.

[0102] If the material is the result of the production of whiskey, beer, vodka and gin, liqueur or citrus fruit-based distillates, tequila, or other alcoholic beverages, and has been previously treated by a heat cycle, the material may be stored in a suitable heat container, i.e., an insulated container, for a period not exceeding 48 hours before processing of the waste material begins, in order to reduce the fermentation process by maintaining a "heat chain" to counteract the formation of possible molds.

[0103] On the other hand, if the waste material originates from the production of liqueurs or citrus fruit-based distillates, ciders, soy sauces, or beers (from the recovery of hops after the "dry-hopping" process) and has been previously treated in a cold cycle, it may be provided in a properly chilled container for a period not exceeding 48 hours to slow down the fermentation process and the formation of possible molds.

[0104] In the drying process using a radio frequency dryer, when a dielectric material (in this case, brewer's grain or husks) is subjected to an external electromagnetic field, its molecules undergo a phenomenon called polarization: electric dipoles are positioned according to the direction of the applied electric field. Using an oscillatory field induces a rotational oscillation effect on molecules (especially dipole molecules like water) or space charges: if the polarity of the external field periodically reverses, the dipoles are retuned with the field (to the same frequency) and are made to oscillate. At high frequencies, typically in radio frequency fields between 15 and 100 MHz, where the field polarity reverses millions of times per second, some of the energy supplied by the external magnetic field is absorbed by molecules that begin to oscillate and convert the energy into thermal energy. Rapid oscillations and the resulting intermolecular friction cause energy dissipation in the form of heat. These phenomena cause a large dissipation of kinetic and magnetic energy in the form of heat, resulting in a uniform heating effect regardless of the dimensions, weight, density, and thermal conductivity of the product being dried. Furthermore, since the radio frequency acts on the entire mass of product, but only where a dielectric is present (in this case, water), it is possible to avoid the problem of localized overheating. A radio frequency drying plant mainly consists of tunnels with one or more levels (depending on the plant's production capacity) through which the product to be dried progresses on a chain or belt. Electromagnetic waves are generated by a radio frequency generator, which is connected between two electrodes, through which the product to be dried progresses. During the drying process, water present in the product, regardless of its form, is heated uniformly and instantaneously throughout the entire mass of product. This instantly activates the evaporation process of water and the movement of water from the inside to the surface of the product, which then evaporates upon encountering the air inside the dryer, which has a much lower relative humidity and is highly receptive to water. Thus, there is linear drying from the inside to the outside without encountering any obstacles, unlike the various humidity gradients encountered in the case of hot air drying. This allows for faster drying times at lower drying temperatures without compromising the chemical and biological properties of the product, and also saves energy because only the energy required to evaporate water is supplied, and no heat dissipation occurs to heat the entire environment and surrounding structures.This system improves the efficiency of the hot air heating system from a maximum of 35% to 70%.

[0105] Characteristics of the product obtained after the drying and grinding process. Beer and whiskey In this case, the final product is equivalent because the manufacturing process and raw materials used are exactly the same until the brewer's grain is removed from the process. In the case of beer, hops are then added (which, according to the present invention, are recovered, then dried, and added to the brewer's grain flour in a percentage varying from 1 to 10% to make beer flour (or used alone for other preparations)) and, in the case of whiskey, yeast is created to produce a second fermentation while distillation takes place.

[0106] The resulting powder has a particle size ranging from 100 to 300 microns, a fiber content varying between 35% and 50% by weight, and a relative humidity between 2% and 10% by weight. The beta-glucan content is between 1% and 2% by weight, and it has a low carbohydrate content.

[0107] cider The resulting powder has a particle size ranging from 100 to 300 microns, a fiber content varying between 30% and 40% by weight, and a relative humidity between 2% and 10% by weight. It contains vitamins of group A, B1, B2, and C, and has high iron, potassium, and calcium content.

[0108] Vodka and gin The resulting flour has a particle size ranging from 100 to 300 microns, a fiber content varying between 25% and 45% by weight, and a relative humidity between 2% and 10% by weight. It contains vitamins of groups A, B1, B2, and C, as well as high iron, potassium, and calcium content. The properties of the flour in this case may vary depending on the base product used (potatoes, wheat, or other grains).

[0109] Alcoholic and non-alcoholic liqueurs or citrus fruit-based distillates The resulting powder has a particle size ranging from 100 to 300 microns, a fiber content varying between 40% and 50% by weight, and a relative humidity between 2% and 10% by weight. The powder contains vitamin C and a high amount of calcium.

[0110] Alcohol The resulting powder has a particle size ranging from 100 to 300 microns, a fiber content varying between 40% and 50% by weight, and a relative humidity between 2% and 10% by weight. This powder is an important source of high-quality protein and fat, is rich in vitamins B and E, and possesses antioxidant properties.

[0111] tequila The resulting powder has a particle size ranging from 100 to 300 microns, a fiber content varying between 20% and 30% by weight, and a relative humidity between 2% and 10% by weight. It contains large amounts of vitamin C and folic acid.

[0112] Use of the product obtained by the method according to the present invention. The resulting product can be used in the following modes: 1. Pure The mixture contains percentages ranging from 2.1% to 60%, and other types of powders are derived from the following: a. Grains such as durum wheat, soft wheat, corn, rice, oats, barley, spelt wheat, teff, buckwheat, quinoa, amaranth, rye, bulgur wheat, fonio, millet, and khorasan wheat (kamut); b. Carob, flaxseed, almonds, cocoa, cashews, legumes (chickpeas, peas, broad beans, soybeans, beans, lentils), sesame, potatoes, yams, psyllium, tapioca, chestnuts, algae, and other vegetables; c. Animals such as cricket meal, grasshopper meal, silkworm meal, honey larvae meal, scorpion meal, mealworm meal, and snail meal.

Claims

1. A method for obtaining a food product from a wet mass of waste material resulting from a manufacturing process for producing products such as beer, whiskey, vodka, gin, tequila, liqueurs or citrus fruit based distillates, cider, sake, soy sauce, said method comprising the following steps: - decomposing possible gluten residues in said waste material by adding to said material an enzyme suitable for decomposing said gluten residues and allowing said enzyme to act for a period comprised between 15 and 30 minutes; - boiling the waste material for at least 20 minutes; - cooling and centrifuging said waste material to eliminate most of the water present therein; drying said material in a radio frequency dryer at a temperature comprised between 70°C and 100°C for a time comprised between 60 and 120 minutes, so as to obtain a product with a relative humidity comprised between 14 and 2% at the end of drying; A method comprising:

2. 2. The method of claim 1, wherein the drying is performed by irradiating the material with electromagnetic waves having a frequency comprised between 15 MHz and 100 MHz.

3. The method of claim 1 or 2, wherein after drying, the product is ground until a product having a particle size ranging from 1 to 0.2 mm is obtained.

4. 4. The method according to claim 3, wherein after said grinding, said product is micronized to a particle size comprised between 100 microns and 400 microns.

5. 2. The method of any preceding claim, wherein prior to said addition, said waste material is stored in an insulated container for a period not exceeding 48 hours.

6. 5. The method of claim 1, wherein the waste material is stored in a refrigerated container for a period not exceeding 48 hours prior to said addition.

7. A food product obtainable by the method according to claims 1 to 6, characterized in that it consists of beer flour obtained by mixing 90 to 99 percent by weight of barley malt flour and 1 to 10 percent by weight of hop flour.

8. A food product comprising 1 to 60 weight percent of at least one flour obtainable by the method described in any one of claims 1 to 6 from waste materials resulting from a manufacturing process for producing products such as beer, whiskey, vodka, gin, tequila, liqueur or citrus fruit based distillates, cider, sake, soy sauce, and 40 to 99 weight percent of at least one cereal flour, vegetable flour, or animal flour.

9. 9. The food product of claim 8, wherein the at least one cereal flour is selected from the group comprising durum wheat flour, soft wheat flour, wheat flour, corn flour, rice flour, oat flour, barley flour, spelt flour, teff flour, buckwheat flour, quinoa flour, amaranth flour, rye flour, bulgur flour, fonio flour, millet flour, Khorasan wheat flour.

10. 9. The food product of claim 8, wherein the at least one vegetable flour is selected from the group comprising carob flour, flaxseed flour, almond flour, coconut flour, cashew flour, bean flour, sesame flour, potato flour, yam flour, green banana flour, tapioca flour, chestnut flour, algae flour.

11. 9. The food product of claim 8, wherein the at least one animal flour is selected from the group comprising cricket flour, locust flour, silkworm flour, bee larvae flour, scorpion flour, mealworm flour, snail flour.