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 food products with a high fiber content by using waste by-products of other food processes. [Background technology]

[0002] prior art The technical field of the present invention relates to the field of production of alcoholic or fermented beverages or to all techniques, methods and ingredients related to the production of beer, whiskey, vodka, cider, liqueurs or citrus fruit distillates, 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 commonly used to brew beer: ·water Cereals (barley, rye, wheat, corn, oats) ·hop ·yeast

[0005] First, the barley malt and any other cereal grains that may be used are crushed to make available the starch they contain. The crushed cereals 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 effect and functioning optimally at different temperatures and pH levels. The most important enzyme in the brewing sector is the diastase enzyme, which breaks down the starch in the cereals into sugars. Once the starch has been converted into sugars, the resulting mixture is filtered to produce the so-called mash. Brewer's lees The sugar mash is separated from the mashing residue, which consists of malt husks and other parts of the cereal grains where saccharification does not occur. For more efficient operation, the first (cloudier) mash is usually filtered after the first filtration. Brewer's leesThe filtration process is very simple, yet it plays a vital role in the beer production process. In fact, it releases tannins and other bitter substances into the finished beer, creating undesirable astringent products. Brewer's lees It is essential to prevent this from entering the mash and hence the subsequent boiling process.

[0006] Finally, the mash is boiled, hops are added, and the mash is transferred to a fermenter, 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 the addition of yeast and for the fermentation process, which can have a further processing step known as "dry hopping", which consists of cold addition of hop pellets to give the beer additional aroma.

[0007] During the production of beer, Brewer's lees In addition to recovering spent barley malt, also known as spent hops, it is possible to recover all the hops used, both hot and cold.

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

[0009] Once filtered, the hops radio waves The process results in a vegetable puree-like consistency that can be easily dried and then crushed.

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

[0011] The malt husks and other parts of cereals in which saccharification does not occur, i.e. the so-called "beer husks", are subjected to the treatment procedure according to the invention disclosed below. Brewer's leesThe mashing residue, consisting of "spent barley malt flour," which is separated from the beer before boiling, gives rise to a flour called "spent barley malt flour."

[0012] The residue of the filtration of beer after hopping, consisting of a vegetable puree of hops, subjected to the treatment procedure according to the invention, gives rise to a powder called "hop flour".

[0013] The mixing of the two flours, with percentages between 90% and 99% for spent barley flour and 1% and 10% for hop flour, results in a flour that can be defined as "beer flour" since it is the result of the integrated use of products resulting from the manufacture of beer.

[0014] whiskey The following ingredients are commonly used to make whiskey: ·water Cereals (barley, rye, wheat, corn) ·yeast.

[0015] There are five steps in the making of whiskey, generally defined as follows: Malting The barley, which has previously been siloed and stored, is loaded into a bath of warm water, commonly known as a steep.

[0016] The barley remains in these steeps for about 48 hours, allowing the barley to macerate and begin the germination process.

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

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

[0019] At this point, a dry raw product is obtained that can be ground to obtain a coarse powder called grist.

[0020] ·Malt infusion The malt and crushed barley (grist) are steeped in water in a metal vessel known as a "mash tun" at a temperature comprised between 65° and 70°, this process allows the starch, once dissolved in water, to be converted into sugars which are removed by removing and adding hot water to the vessel three times.

[0021] The resulting final product is technically called a mash.

[0022] Before entering the fermentation process, the mash is stabilized in a heat exchanger at a temperature of about 20° to ensure the longevity of the yeast, since if the mash temperature is too high, the yeast will die too quickly and its action will be inhibited.

[0023] ·fermentation At this point, the cooked mash is transferred into a vessel known as a vat where water and yeast solution are added.

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

[0025] This chemical reaction causes the temperature of the mixture to increase 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 alcoholic strength obtained at the end of fermentation is between 6 and 9 degrees alcohol.

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

[0028] The resulting liquid, commonly known as "wash", can be converted into beer. The difference between whiskey and beer is that in whiskey, this liquid is distilled instead of fermented.

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

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

[0031] The alcohol in vapor form is condensed into a liquid, and the product from this first distillation is called "low wine."

[0032] It is mixed with the residue from the previous distillation until the alcohol content reaches 30% by volume, at which point the mixture is introduced into a second still and brought to a boil again.

[0033] Once the contents of the second still have boiled, the distillation process described above is carried out again, ensuring that the first part of the liquid, known in technical terms as the head, which is usually obtained at a temperature below 78.4°C, is removed, as it contains methyl alcohol, a substance that is very harmful to the human body, and the final part, known in technical terms as the tail, which is usually obtained at temperatures above 95°C, and which makes the final product taste bad; therefore, only the central part of the distillate, obtained between 78.4°C and 95°C, which is generally called the heart and has an alcohol content of between 70 and 75% by volume and has a clear and pure appearance, is kept.

[0034] The product distilled from the second still is diluted with water until an alcohol content is obtained between 60% and 64% by volume, which is considered the optimum value for barrel maturation.

[0035] The residue of the filtration process, consisting of spent fermented barley, rye, corn and wheat, which is subjected to the treatment procedure according to the invention, gives rise to a flour called "whisky flour".

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

[0037] After thorough washing, the soybeans are soaked in water to rehydrate, and then steamed slowly for a long time (about 3 or 4 hours).

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

[0039] Once the cooled soy hearts reach a temperature of about 30-35°C, they are mixed with toasted and milled wheat and koji (a filamentous fungus) which converts proteins into amino acids during enzymatic fermentation, while the starch is broken down into simple sugars which are then fermented.

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

[0041] The mixture is fermented in barrels for at least 12 months to ensure the correct blending of all the ingredients and the escape of the gases produced by fermentation.

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

[0043] To prepare the soy sauce for sale, it is filtered again to remove any fine residue, and finally the soy sauce is pasteurized.

[0044] However, other methods exist for producing soy sauce; for example, in an industrial context, other ingredients such as acidity correctors, ethanol and sugar are used to limit the large amount of salt used in the "classical" method, but this ensures its correct storage.

[0045] The residue of the filtration process, consisting of spent soybeans, wheat and koji, subjected to the treatment procedure according to the present invention, produces a flour called "soy 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 properly malted cereals (rye, barley and wheat), 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 possible water and macerated until the liquid part has a thick yellowish appearance.

[0048] After the time necessary to properly macerate the raw materials used has elapsed, 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 mash reaches an alcohol concentration of 6-8% by volume.

[0050] Distillation occurs in copper condensers made of the same material as the stills are made of and connected together by a condenser made of pipes cooled by coils or placed in a tank containing water.

[0051] The distillation process proceeds as follows: Using a first still, the mash is boiled until it can be brought to an alcohol content equal to about 20% by volume.

[0052] The alcohol in vapor form is condensed into a liquid, but in this case too, the first part of the liquid, known in technical terms as the head, which is usually obtained at a temperature below 78.4°C, because it is saturated with methanol, a toxic substance that is very harmful to the human body, and the last part, known in technical terms as the tail, which is usually obtained above 95°C, because it is saturated with toxic substances such as fusel oils. Only the central part, which is obtained between 78.4°C and 95°C and is technically defined as the "heart" of the distillate, is retained.

[0053] This process is repeated four to eight times, depending on the master distiller's decision, to arrive at an alcohol content between 94° and 97°.

[0054] At the end of the distillation, the distillate is purified with a carbon filter to eliminate the distillate flavor and diluted with water to reach the desired alcohol content.

[0055] The residue of the filtration process to obtain a mash consisting of spent rye, barley and wheat or potatoes, which is subjected to the treatment procedure according to the invention, gives rise to a flour called "vodka flour".

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

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

[0058] Furthermore, in vodka, the spent product must be filtered through a carbon-based filter to remove any trace aromas or characteristic flavors, whereas in gin there is no further filtering operation of the final product after distillation.

[0059] The residue of the filtering process to obtain a mash consisting of spent rye, barley, wheat, a plant mixture (herbs, spices, plants, fruits and roots) and juniper, which is subjected to the treatment procedure according to the invention, gives rise to a flour called "gin flour".

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

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

[0062] During the production process in a typical mixing tank, pure alcohol, a syrup consisting of mineral water and sugar, and a water-alcoholic 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] Citrus fruit peels obtained from alcoholic maceration subjected to the treatment procedure according to the invention give rise to 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 the thin peel is obtained. This operation is particularly complex, as the yellow aromatic part of the peel must be separated from the white pectin. The peel is then immersed in a stainless steel bath containing pure alcohol and water to allow aromatic release (maceration).

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

[0066] The product thus obtained is then distilled by using the same process as previously disclosed for the distillation of gin.

[0067] Citrus fruit peels obtained from alcoholic maceration subjected to the treatment procedure according to the invention yield a powder called "distilled citrus fruit powder".

[0068] Citrus fruit-based non-alcoholic distillate For the production of non-alcoholic distillates, the same procedure as previously disclosed for making alcoholic distillates is used, the difference being the fact that instead of injecting citrus peels into alcohol, the citrus peels are infused into boiling water so as to extract the essential oils without imparting any alcohol content to the finished product.

[0069] Again, the powder obtained by peeling citrus fruit using the method of the present invention is referred to as "distilled citrus fruit powder."

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

[0071] After harvesting, the apples are turned into a mash known as "pomace" (similar to marc) through the use of a "cider mill" (a mill or press for cider).

[0072] The pulp is then transferred to a cider press where it is laid down in a layer known as "cheese."

[0073] Once this part is finished, the entire block is subjected to increasing pressure and temperature until all the juice of the fruit has been collected.

[0074] The resulting juice is then filtered and poured into vats or barrels, and the remaining pulp is reused as animal feed on farms.

[0075] Fermentation occurs at temperatures oscillating between 4°C and 16°C, with lower temperatures being ideal for making cider as the longer the fermentation continues the more aromatic the cider will become.

[0076] Shortly before the fermentation process has consumed all the sugar, the cider is poured into a new vat so that the inactive yeast remains at the bottom of the previous vat. At this point, it is necessary to prevent contact with air, which could lead to the development of bacteria, so the vat is completely filled to prevent any possible air ingress.

[0077] Fermentation of the remaining sugars produces a small amount of carbon dioxide, forming a kind of protective layer on top of the liquid, at which point more sugar can be added if needed.

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

[0079] The remaining spent pomace separated after fermentation, which is subjected to the treatment procedure according to the invention, gives rise to a flour called "cider flour".

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

[0081] In the classical method, agave fibers are steamed for about 36 hours. In the 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 and various soluble substances, mostly sugars, are released, producing a mash called "agave syrup" consisting of a liquid and a solid part.

[0082] Agave syrup is fermented in large open vessels with the addition of yeast, which is used only to facilitate fermentation.

[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 finished product.

[0085] The fermented agave syrup is then subjected to filtration, which separates the mash from the solid agave fibers.

[0086] This fermented mash is then distilled a first time to produce what is called regular, and then a second time to produce tequila plata, blanca, or joven, which can be aged in wooden barrels to change the characteristic color and flavor of the tequila, which is then called reposado or añejo.

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

[0088] The residual agave fibres separated after fermentation, subjected to the treatment procedure according to the invention, give rise to a powder called "tequila powder".

[0089] Alcohol When rice is harvested, some of it is covered with koji (Aspergillus oryzae, the spores responsible for saccharification), which converts the rice's carbohydrates into simple sugars (glucose) and allows it to ferment.

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

[0091] The subsequent steps include creating the starting material (shubo) and fermentation (known as multiple parallel, typical and specific to sake), which can also last up to 32 days, the duration being determined by the toji (sake master, the wine oenologist equivalent), who modifies the period depending on the type of product desired. Filtration, settling, pasteurization (if necessary), maturation, dilution, and possibly maturation (in barrel or bottle).

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

[0093] This waste product, separated after fermentation, which is subjected to the treatment procedure according to the invention, gives rise to a flour called "sake flour".

[0094] Object of the invention As can be seen from the previous explanation, one of the main challenges in this field is the use of recycled materials, which in this sense account for around 90% of the raw materials used overall. Brewer's lees The need to recover and reuse for different purposes the waste products from the production of different products such as beer, spirits, alcoholic and non-alcoholic citrus distillates, cider, and liquor, represented by waste materials such as skins, spent yeast, and process water.

[0095] especially, Brewer's leesThe peels are characterized by a moisture content between 70 and 80%, which, together with the high organic matter content, makes them particularly unstable, as they are prone to spoilage. Brewer's lees Processes for converting corn starch into animal feed are known, but suffer from drawbacks such as the need for substantially immediate transfer to livestock facilities due to the instability of the raw material, and its storage being virtually impossible.

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

[0097] In particular, one of the aims 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, sake, soy sauce, which can increase the environmental sustainability of the production line.

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

[0099] It is yet another object of the present invention to devise a procedure for recovering waste from the manufacture of the aforementioned products which is easy and inexpensive to implement and at the same time does not generate large amounts of additional waste which must be disposed of.

[0100] In particular, one object of the present invention is to produce food products resulting from the treatment of process wastes from the production of products such as beer, whiskey, vodka, gin, tequila, liqueurs or citrus fruit-based distillates, cider, sake, soy sauce, etc., said food products having a high fiber content and capable of promoting in the organism the positive effects typical of the consumption of food products with a high fiber content, such as slowing and reducing the assimilation of nutrients, increasing the feeling of satiety, improving intestinal motility, reducing the glycemic index of carbohydrates and the risk of cardiovascular disease and colon cancer.

[0101] Detailed Description of the Invention The method according to the invention can be used to treat cereals such as beer, whiskey, vodka, gin, tequila, liqueurs or citrus fruit-based distillates, cider, sake, soy sauce, e.g. resulting from a manufacturing process for producing such products. Brewer's lees or based on the recovery of wet masses of waste material such as peels, proceeding in the following steps: 1. To ensure the final product is completely gluten-free, There can be adding an enzyme suitable for decomposing gluten residues to said waste material, said enzyme acting for a period comprised between 15 and 30 minutes; 2. Boiling the waste material for at least 20 minutes to reduce the bacterial content to zero and inactivate the enzymes and other possible enzymes present in the waste material; 3. Cooling and centrifuging the waste material to eliminate most of the water present, centrifugation is preferred to pressing because it is a process that reduces stress on the material and maintains the integrity of the whole material without altering the organoleptic properties of the final product; 4. Allows the material to dry without affecting its organoleptic properties radio waves drying in a dryer at a temperature comprised between 70 and 100°C for a time comprised between 60 and 120 minutes, the product being obtained at the end of said drying and having a relative humidity comprised between 14 and 2%; 5. Milling the product, for example by hammer milling, until a product having a particle size varying between 1 and 0.2 mm is obtained; 6. Micronizing the product in a micronizer until the particle size of the said product is comprised between 100 and 400 microns, making the product into a flour that can be used in any food preparation.

[0102] If the material is the result of the production of whiskey, beer, vodka and gin, liqueurs or citrus-based distillates, tequila, liquor and has previously been processed by thermal cycling, the material can be stored in a suitable thermal container, i.e. an insulated container, for a period not exceeding 48 hours before starting the processing of the waste material, so as to reduce the fermentation process by maintaining a "thermal chain" to counteract possible mold formation.

[0103] On the other hand, if the waste material originates from the production of liqueur or citrus fruit-based distillates, cider, soy sauce, beer (from the recovery of hops after the "dry hopping" process) and has previously been treated in a cold cycle, storage in a suitable refrigerated container can be provided for a period not exceeding 48 hours, so as to slow the fermentation process and possible mold formation.

[0104] radio waves Regarding the drying process in the dryer, the dielectric (in this case Brewer's lees When a substance (such as a human skin) is subjected to the action of an external electromagnetic field, its molecules undergo a phenomenon called polarization: the electric dipoles align themselves according to the direction of the applied electric field. Using an oscillating field induces a vibration-rotation effect in molecules (especially dipolar molecules such as water) or space charges: if the polarity of the external field is periodically reversed, the dipoles are made to undergo an oscillatory motion that realigns them with the field (at the same frequency). At high frequencies, typically between 15 and 100 MHz, the field polarity reverses millions of times per second. radio waves In this field, part of the energy provided by the external magnetic field is absorbed by the molecules, which begin to vibrate and convert the energy into thermal energy, so that the rapid vibrations and resulting intermolecular friction cause a dissipation of energy 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 size, weight, density, and thermal conductivity of the product subjected to drying. Furthermore, radio waves acts on the entire product mass, but only where a dielectric is present (in this case water), thus avoiding the problem of local overheating. radio wavesThe drying plant mainly consists of a tunnel with one or more levels (depending on the production capacity of the plant) through which the product to be dried advances by chains or belts. radio waves The heat is generated by a generator connected between two electrodes, through which the product to be dried passes. During the drying process, the water present in the product is heated uniformly and instantly throughout the entire mass, regardless of its shape. This instantly activates the water evaporation process, moving from the product's interior to its surface, where it then evaporates upon encountering the air in the dryer, which has a much lower relative humidity and is highly receptive to water. Thus, linear drying occurs from the inside to the outside, without encountering any obstacles due to the various humidity gradients encountered in hot air drying. This allows for faster drying times at lower drying temperatures that do not impair the product's chemical and biological properties, and also allows for energy savings, since only the energy required to evaporate the water is supplied, and no heat dissipation occurs to heat the entire environment and surrounding structures. With this system, the efficiency of hot air thermal systems, up to 35%, increases to 70%.

[0105] Drying and grinding Characteristics of the product obtained after the process Beer and whiskey in this case, Brewer's lees The final product is comparable, since the manufacturing process and raw materials used are completely identical until the hops are removed from the process. In the case of beer, hops are then added (which, according to the present invention, are recovered and then dried, Brewer's lees It is added to flour in percentages varying from 1 to 10% to create beer flour (or to be used alone for other preparations) and yeast to cause a secondary fermentation while distillation takes place, in the case of whiskey.

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

[0107] Cider The resulting flour has a particle size between 100 and 300 microns, a fiber content between 30% and 40% by weight, and a relative humidity between 2% and 10% by weight. It contains vitamins of groups A, B1, B2, and C, and has a high iron, potassium, and calcium content.

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

[0109] Liqueurs or citrus-based distillates, both alcoholic and non-alcoholic The resulting flour has a particle size comprised between 100 and 300 microns, a fiber content varying between 40% and 50% by weight, and a relative humidity comprised between 2% and 10% by weight. The flour contains vitamins of group C and a high content of calcium.

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

[0111] tequila The resulting flour has a particle size comprised between 100 and 300 microns, a fiber content varying between 20% and 30% by weight, and a relative humidity comprised between 2% and 10% by weight. It contains large amounts of vitamins of the C group and folic acid.

[0112] Use of the product obtained by the process according to the invention. The resulting product can be used in the following modes: 1. Pure Mixed in percentages ranging from 2.1% to 60%, other types of flour come from: Cereals such as durum wheat, soft wheat, corn, rice, oats, barley, spelt, teff, buckwheat, quinoa, amaranth, rye, bulgur wheat, fonio, millet, and Khorasan wheat (kamut); b. Vegetables such as carob, flaxseed, almonds, cocoa, cashews, legumes (chickpeas, peas, broad beans, soybeans, beans, lentils), sesame, potatoes, yams, plantains, tapioca, chestnuts, and algae; c. Animals such as cricket powder, locust powder, silkworm powder, honeybee larvae powder, scorpion powder, mealworm (tenebrio molitor) powder, and snail powder. The present disclosure provides, for example, the following embodiments. [1] 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, the method comprising the following steps: adding to said waste material an enzyme suitable for decomposing gluten residues that may be present 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 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] Item 10. The method according to item 1, wherein the drying is achieved by irradiating the material with electromagnetic waves having a frequency comprised between 15 MHz and 100 MHz. [3] Item 3. The method according to item 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] Item 4. The method according to item 3, wherein after said grinding, said product is micronized to a particle size comprised between 100 microns and 400 microns. [5] 10. The method of any preceding claim, wherein the waste material is stored in an insulated container for a period not exceeding 48 hours prior to said addition. [6] 5. The method of any one of paragraphs 1 to 4, wherein the waste material is stored in a refrigerated container for a period not exceeding 48 hours prior to said addition. [7] Item 7. A food product obtainable by the method according to any one of items 1 to 6, characterized in that it comprises beer flour obtained by mixing barley malt flour having a weight percentage between 90% and 99% and hop flour having a weight percentage between 1% and 10%. [8] A food product comprising between 40% and 99% by weight of beer, whiskey, vodka, gin, tequila, liqueur or citrus fruit-based distillate, cider, sake, or soy sauce, and between 1% and 60% by weight of at least one flour obtainable by the method according to any one of items 1 to 6 from waste materials resulting from a manufacturing process for producing a product such as at least one cereal flour, vegetable flour, or animal flour. [9] Item 9. The food product according to Item 8, wherein the at least one cereal flour is selected from the group consisting of 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 wheat flour, fonio flour, millet flour, and Khorasan wheat flour.

[10] Item 9. The food product of item 8, wherein the at least one vegetable flour is selected from the group consisting of 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, and algae flour.

[11] 10. A food product, wherein the at least one animal meal is selected from the group comprising cricket meal, locust meal, silkworm meal, bee larvae meal, scorpion meal, mealworm meal, snail meal.

Claims

1. 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: - adding to said waste material an enzyme suitable for decomposing gluten residues in said material and allowing said enzyme to act for a period comprised between 15 and 30 minutes, thereby decomposing any gluten residues that may be present; - 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. 3. The method according to claim 1 or 2, wherein after said drying, said product is ground until a product having a particle size varying between 1 and 0.2 mm is obtained.

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

5. 5. The method of any one of claims 1 to 4, wherein prior to said adding, said waste material is stored in an insulated container for a period not exceeding 48 hours.

6. 5. The method of any one of claims 1 to 4, wherein prior to said adding, said waste material is stored in a refrigerated container for a period not exceeding 48 hours.

7. A method for producing a food product, comprising: (a) obtaining flour from brewer's spent grains according to the method of any one of claims 1 to 6; (b) obtaining flour from the vegetable puree of hops according to the method of any one of claims 1 to 6; and (c) mixing the powder from step (a) to 90 to 99 weight percent and the powder from step (b) to 1 to 10 weight percent. A method comprising:

8. A method for producing a food product, comprising: (a) obtaining at least one flour from waste materials 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 according to the method of any one of claims 1 to 6; and (b) mixing the flour of step (a) with 40 to 99 weight percent of at least one cereal flour, vegetable flour, or animal flour to provide 1 to 60 weight percent of the flour. A method comprising:

9. 9. The method 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 wheat flour, fonio flour, millet flour, Khorasan wheat flour.

10. 9. The method 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 method of claim 8, wherein the at least one animal meal is selected from the group comprising cricket meal, locust meal, silkworm meal, bee larvae meal, scorpion meal, mealworm meal, snail meal.