Method for recovering protein and fiber compositions from brewer's spent grain

Abstract

The present disclosure provides a method for producing a protein and fiber composition from brewers spent grain, which method includes micronizing the dried brewers spent grain using a pin mill and fractionating the micronized brewers spent grain using an air classifier. The disclosure also provides methods for producing protein and fiber compositions, food products incorporating the protein or fiber compositions, and food products including the protein or fiber compositions.

Description

[Technical Field]

[0001] The present invention relates to methods for producing protein and fiber food compositions from brewer's spent grain. The present invention also relates to methods for producing the protein and fiber compositions, food products incorporating the protein or fiber compositions, and food products comprising the protein or fiber compositions. [Background technology]

[0002] Distillery or brewery by-products are produced in abundance during the distillation and brewing process. Brewer's spent grain (BSG) is the most abundant by-product produced in the beer brewing process. This material includes malt and husks obtained as the solid fraction after mash or wort filtration. To date, this distillery or brewery by-product has primarily been used for low-value purposes, particularly as animal feed.

[0003] Over the years, human eating patterns have become increasingly unbalanced, resulting in deficiencies in certain nutrients while overconsumption of others. For example, the average Western adult consumes 12 to 15 g of fiber per day, compared with the recommended daily value of 28 to 30 g. Current human eating patterns are associated with weight gain and other health problems (e.g., diabetes, heart problems, etc.). This has led to changes in consumer habits, resulting in increased interest in more nutritional products. One of the current challenges for food manufacturers is being able to provide products that meet these consumer expectations. Several measures to promote food and beverage reform have been proposed to Western countries by the World Health Organization, including, among others, the promotion of healthy nutrition, the improvement of the nutritional quality of the food supply, and consumer-friendly labeling.

[0004] In addition to the above, according to the report "The State of Food Security and Nutrition in the World (2019)" from the Food and Agriculture Organization of the United Nations (UN), an estimated 820 million people lack enough food, up from 811 million the previous year. In parallel, obesity levels continue to rise in all regions, particularly among school-age children and adults. The world will need to adapt to feed nearly 10 billion people by 2050, and some of the options for closing the food gap proposed by the World Resources Institute's (WRI) new report, "Creating a Sustainable Food Future," include increasing food production without expanding agricultural land and transitioning to healthier, more sustainable diets.

[0005] Distillery or brewery by-products, particularly BSG, are rich in nutrients, especially protein and fiber. Thus, there is an opportunity to use these by-products to produce nutritious foods for human consumption, which can be used as food ingredients, thereby helping to address the above-mentioned problems.

[0006] Various attempts have been made to produce food compositions for human consumption from distillery or brewery by-products such as BSG.

[0007] WO 2018 / 050863 relates to food compositions, particularly pet food compositions, that have a high content of vegetable protein. The vegetable protein is prepared by processing brewers spent grains (BSG) having a moisture content of about 15% to about 35% by weight to reduce the particle size of the BSG, and separating the processed BSG by sieving to obtain a small particle size, high protein fraction.

[0008] WO 2019 / 023647 relates to a method and system for extracting protein-rich flour and fiber-rich flour from brewer's spent grain (BSG). The invention aims to demonstrate, in particular, the possibility of obtaining different protein contents in the protein- and fiber-rich flour by drying, grinding, and fractionating the BSG. A cell mill is used, the grinding device including rotating blades arranged on a shaft, and fractionation is carried out using a classifier including one or more screens, rotating bars, and / or sieves.

[0009] US Patent No. 4,341,805 relates to a method for sorting BSG into either a protein-rich fraction or a dietary fiber-rich fraction. Dried spent grain is milled and then separated into fractions by sieving.

[0010] There remains a need for a process that more effectively separates distillery or brewery by-products, particularly BSG, into high-protein and high-fiber fractions, maximizing the protein content of the high-protein fraction and maximizing the fiber content of the high-fiber fraction. Such a process would enable the use of distillery or brewery by-products to be expanded into foods for human consumption, thereby improving the nutritional value and health benefits of such foods. Such foods may be particularly suitable for people suffering from diabetes, high cholesterol, obesity, constipation, etc.

[0011] It is an object of the present invention to provide an improved method for producing high protein and high fiber compositions from distillery or brewery by-products, thereby improving human dietary habits by incorporating distillery or brewery by-products into the human diet. Summary of the Invention

[0012] The present invention and its embodiments help to provide a solution to one or more of the disadvantages set forth above.

[0013] The present invention provides an improved method for producing a high protein and high fiber composition from brewer's spent grain, the method comprising: a) providing dried brewer's spent grains having a moisture content of 10% by weight or less; b) micronizing the dried brewer's spent grain using a pin mill to obtain micronized brewer's spent grain; c) fractionating the particulate brewer's spent grain using an air classifier to provide a coarse fraction and a fine fraction; and d) recovering the coarse fraction to obtain a fiber composition, and recovering the fine fraction to obtain a protein composition.

[0014] The brewer's spent grain preferably comprises spent barley and, optionally, one or more other spent grains or other starchy materials selected from rice, maize, sorghum, and cassava, preferably rice and maize. It is preferably spent grain obtained from a brewing process in which the grain used for brewing comprises barley in an amount of at least 40%, preferably at least 60%, preferably at least 70% by weight, based on the total dry weight of the grain. The brewer's spent grain used as starting material for the process preferably has a total dietary fiber content (% dry matter) of 48% to less than 62% as determined by AOAC 991.43, and a total protein content (% dry matter) of more than 20% to less than 35% as determined by the Kjeldahl method using a conversion factor of 6.25.

[0015] The process of providing dried brewer's spent grain preferably comprises recovering brewer's spent grain from a brewery, for example from a mash filter or wort tun, and then drying to a moisture content of 10% by weight or less, preferably 8% by weight or less, preferably 5% by weight or less. Drying preferably occurs within 4 hours, preferably 3 hours, preferably less than 3 hours of recovery. Preferably, the brewer's spent grain is dewatered prior to drying, preferably using a decanter or screw press. Drying preferably occurs in an oven, flash dryer, ring dryer, or fluidized bed dryer.

[0016] If desired, the dried brewer's spent grains can be subjected to de-lumping, preferably using a hammer mill, prior to micronization.

[0017] The pin mill used in the micronization process is preferably a counter-rotating pin mill. The micronized brewer's spent grain preferably has a bimodal particle size distribution. The particle size (d50) of the micronized brewer's spent grain, as determined by laser diffraction, is preferably 30 to 130 μm, preferably 30 to 70 μm, preferably 40 to 100 μm, preferably 40 to 60 μm, and the particle size (d90) is preferably 150 to 350 μm, preferably 150 to 300 μm, preferably 190 to 280 μm, preferably 190 to 260 μm.

[0018] Fractionation preferably involves selecting the rotational speed and air flow rate of the air classifier to optimize fractionation into coarse and fine fractions.

[0019] In a variation of this method, the coarse fraction may be re-micronized. According to this variation of the method, the method comprises: a) providing dried brewer's spent grains having a moisture content of 10% by weight or less; b) micronizing the dried brewer's spent grain using a pin mill to obtain micronized brewer's spent grain; c) fractionating the particulate brewer's spent grain using an air classifier to provide a first coarse fraction and a first fine fraction; d) micronizing the first coarse fraction, preferably using a pin mill, to obtain a micronized first coarse fraction; e) fractionating the micronized first coarse fraction, preferably using an air classifier, to obtain a second coarse fraction and a second fine fraction; f) recovering the second coarse fraction to obtain a fiber composition; and g) combining the first and second fine fractions to obtain the protein composition.

[0020] Preferred features of the method described throughout this specification apply mutatis mutandis to this variation of the method.

[0021] In a further possible variant of the method, the coarse fraction may be subjected to a second fractionation. According to this variant of the method, the method comprises: a) providing dried brewer's spent grains having a moisture content of 10% by weight or less; b) micronizing the dried brewer's spent grain using a pin mill to obtain micronized brewer's spent grain; c) fractionating the particulate brewer's spent grain using an air classifier to provide a first coarse fraction and a first fine fraction; d) fractionating the first coarse fraction, preferably using an air classifier, to obtain a second coarse fraction and a second fine fraction; e) recovering the second coarse fraction to obtain a fiber composition; and f) combining the first and second fine fractions to obtain the protein composition.

[0022] Preferred features of the method described throughout this specification apply mutatis mutandis to this variation of the method.

[0023] The fiber composition obtained by the method of the present invention preferably has a particle size (d90) of 200-500 μm, preferably 200-450 μm, and preferably 250-350 μm, as determined by laser diffraction. Its total dietary fiber content (% dry matter weight) is preferably greater than 55%, preferably greater than 60%, as determined by AOAC 991.43. Its total insoluble fiber content (% dry matter weight) is preferably 55-75%, preferably 60-70%, as determined by AOAC 2011.25. Its total soluble dietary fiber content (% dry matter weight) is preferably 0-10%, preferably 0-5%. Its total protein content (% dry matter weight) is preferably 15-30%, preferably 18-25%, as determined by the Kjeldahl method using a conversion factor of 6.25. The total combined protein and dietary fiber content (% dry matter weight) in the fiber composition is preferably 70-100%, preferably 85-100%, and the protein to dietary fiber ratio (% dry matter weight) is preferably 0.30-0.55, preferably 0.30-0.45, preferably 0.30-0.40, the total dietary fiber content being determined according to AOAC 991.43 and the total protein content being determined by the Kjeldahl method using a conversion factor of 6.25. The fiber composition preferably has a bulk density of 0.34 to 0.45 g / mL, a tapped density of 0.42 to 0.60 g / mL, and a Hausner ratio of 1.15 to 1.34, preferably 1.20 to 1.24.

[0024] The total dietary fiber content (dry weight) of the fiber composition obtained according to the method of the present invention is preferably at least 10%, preferably at least 12%, preferably at least 14% higher than the total dietary fiber content (dry weight) of the brewer's spent grain as determined by AOAC 991.43. The total protein content (dry weight) of the fiber composition is preferably at least 16%, preferably at least 18%, preferably at least 20% lower than the total protein content (dry weight) of the brewer's spent grain as determined by the Kjeldahl method using a conversion factor of 6.25.

[0025] The fiber composition obtained by the method of the present invention preferably has an iron content of 9 to 15 mg, preferably 10 to 14 mg, per 100 g (dry matter) of fiber composition. The iron content of the fiber composition is preferably at least 18%, preferably at least 24%, preferably at least 26%, preferably at least 28% lower than the iron content of brewer's spent grain.

[0026] The protein composition obtained according to the method of the present invention preferably has a particle size (d90) of 20-200 μm, preferably 40-130 μm, preferably 50-130 μm, preferably 50-100 μm, as determined by laser diffraction. Its total dietary fiber content (% dry matter weight) is preferably greater than 35% and less than 55% as determined by AOAC 991.43. Its total insoluble fiber content (% dry matter weight) is preferably 30-60%, preferably 35-50%, as determined by AOAC 2011.25. Its total soluble dietary fiber content (% dry matter weight) is preferably 0-10%, preferably 1-5%. Its total protein content (% dry matter weight) is preferably at least 33%, preferably 33-50%, preferably 35-40%, as determined by the Kjeldahl method using a conversion factor of 6.25. The total combined protein and dietary fiber content (% dry matter weight) in the protein composition is preferably 80-100%, and the protein to dietary fiber ratio (% dry matter weight) is preferably 0.75-1.5, where the total dietary fiber content is determined according to AOAC 991.43 and the total protein content is determined by the Kjeldahl method using a conversion factor of 6.25. The protein composition preferably has a bulk density of 0.25 to 0.35 g / mL, a tapped density of 0.30 to 0.42 g / mL, and a Hausner ratio of 1.18 to 1.30, preferably 1.18 to 1.22.

[0027] The total protein content (dry weight) of the protein composition obtained according to the method of the present invention is preferably at least 19%, preferably at least 21%, preferably at least 23% higher than the total protein content (dry weight) of the brewer's spent grain as determined by the Kjeldahl method using a conversion factor of 6.25. The total dietary fiber content (dry weight) of the protein composition is preferably at least 13%, preferably at least 14%, preferably at least 16% lower than the total dietary fiber content (dry weight) of the brewer's spent grain as determined by AOAC 991.43.

[0028] The protein composition obtained according to the method of the present invention preferably has an iron content of 14 to 26 mg, preferably 17 to 26 mg, preferably 19 to 25 mg per 100 g (dry matter) of protein composition. The iron content of the protein composition is preferably at least 20%, preferably at least 24%, preferably at least 26%, preferably at least 28% higher than the iron content of brewer's spent grain.

[0029] The present invention also provides a fiber composition produced from brewer's spent grain, the fiber composition comprising: in the form of a powder having a particle size (d90) of 200 to 500 μm, preferably 200 to 450 μm, preferably 250 to 350 μm, as determined by laser diffraction; having a total dietary fiber content (% by weight dry matter) of greater than 55%, preferably greater than 60%, as determined by AOAC 991.43; having a total insoluble fiber content (% by dry matter) of 55-75%, preferably 60-70%, and a total soluble dietary fiber content (% by dry matter) of 0-10%, preferably 0-5%, as determined by AOAC 2011.25; It has a total protein content (% dry matter weight) of 15-30%, preferably 18-25%, as determined by the Kjeldahl method using a conversion factor of 6.25.

[0030] The fiber composition preferably has a total combined protein and dietary fiber content (% dry matter) of 70-100%, preferably 85-100%, and a protein-to-dietary fiber ratio (% dry matter) of 0.30-0.55, preferably 0.30-0.45, preferably 0.30-0.40, where the total dietary fiber content is determined according to AOAC 991.43 and the total protein content is determined by the Kjeldahl method using a conversion factor of 6.25. Its bulk density is preferably 0.34-0.45 g / mL, its tapped density is preferably 0.42-0.60 g / mL, and its Hausner ratio is preferably 1.15-1.34, preferably 1.20-1.24. The fiber composition preferably has an iron content of 9-15 mg, preferably 10-14 mg, per 100 g (dry matter) of fiber composition. The fiber composition is preferably produced according to the method of the present invention.

[0031] The present invention also provides a protein composition produced from brewer's spent grain, the protein composition comprising: in the form of a powder having a particle size (d90) of 20 to 200 μm, preferably 40 to 130 μm, preferably 50 to 130 μm, preferably 50 to 100 μm, as determined by laser diffraction; having a total dietary fiber content (% by weight dry matter) of more than 35% but less than 55% as determined by AOAC 991.43; having a total insoluble fiber content (% by dry matter) of 30 to 60%, preferably 35 to 50%, and a total soluble dietary fiber content (% by dry matter) of 0 to 10%, preferably 1 to 5%, as determined by AOAC 2011.25; It has a total protein content (% dry matter weight) of at least 33%, preferably 33-50%, preferably 35-40%, as determined by the Kjeldahl method using a conversion factor of 6.25.

[0032] The protein composition preferably has a total combined protein and dietary fiber content (% dry matter) of 80-100% and a protein-to-dietary fiber ratio (% dry matter), where the total dietary fiber content is determined according to AOAC 991.43 and the total protein content is determined by the Kjeldahl method using a conversion factor of 6.25. Its bulk density is preferably 0.25-0.35 g / mL, its tapped density is preferably 0.30-0.42 g / mL, and its Hausner ratio is preferably 1.18-1.30, preferably 1.18-1.22. The protein composition preferably has an iron content of 14-26 mg, preferably 17-26 mg, and preferably 19-25 mg per 100 g (dry matter) of protein composition. The protein composition is preferably produced according to the method of the present invention.

[0033] The present invention also provides a method of producing a food product, the method comprising incorporating the fiber composition of the present invention or the protein composition of the present invention into the food product. The present invention also provides a food product comprising the fiber composition of the present invention or the protein composition according to the present invention. [Brief explanation of the drawings]

[0034] [Figure 1] FIG. 1 shows the particle size distribution of the powder obtained in Example 2 after attrition milling and the subsequent air classification of the attrition milled powder. [Figure 2] FIG. 2 shows the particle size distribution of the powder obtained in Example 2 after counter-rotation pin milling and after subsequent air classification of the pin-milled powder. [Figure 3] FIG. 3 shows the protein content (% dry matter) of the coarse and fine fractions obtained in Example 2 by attrition milling and subsequent air classification of the attrition milled powder. [Figure 4] FIG. 4 shows the protein content (% dry matter) of the coarse and fine fractions obtained in Example 2 by counter-rotating pin milling and subsequent air classification of the pin-milled powder. DETAILED DESCRIPTION OF THE INVENTION

[0035] The present invention provides improved methods for producing protein and fiber compositions from brewer's spent grains, high protein and high fiber compositions (also referred to herein as "powdered food compositions" or "powdered compositions"), methods for producing food products incorporating the protein or fiber compositions, and food products comprising the protein or fiber compositions.

[0036] Unless otherwise defined, all terms (including technical and scientific terms) used in disclosing the present invention have the meaning commonly understood by one of ordinary skill in the art to which this invention belongs. By way of further guidance, term definitions are included to better understand the teachings of the present invention.

[0037] As used herein, the following terms have the following meanings:

[0038] As used herein, "A," "an," and "the" refer to both singular and plural referents unless the context clearly dictates otherwise. By way of example, "a section" refers to one or more sections.

[0039] As used herein, "about" when referring to a measurable value such as a parameter, amount, time interval, etc., is meant to encompass a variation from the specified value of no more than + / - 20%, preferably no more than + / - 10%, more preferably no more than + / - 5%, even more preferably no more than + / - 1%, and even more preferably no more than + / - 0.1%, insofar as such variations are appropriate to practice the disclosed invention, provided that the value to which the modifier "about" refers is itself specifically disclosed.

[0040] As used herein, "comprise," "comprising," and "comprises" and "comprised of" are synonymous with "include," "including," "includes," or "contain," "containing," or "contains," and are inclusive or open-ended terms specifying the presence of what follows (e.g., components), but do not exclude or preclude the presence of additional, unrecited components, features, elements, materials, or steps that are known in the art or disclosed therein.

[0041] Furthermore, the terms first, second, third, etc. in the specification and claims are used to distinguish between similar elements, unless otherwise specified, and are not necessarily intended to describe a sequential or chronological order. The terms so used are interchangeable under appropriate circumstances, and it is understood that the embodiments of the invention described herein can be practiced in orders other than those described or illustrated herein.

[0042] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within that range, as well as the recited endpoints.

[0043] In this specification and throughout the specification, the terms "wt %", "weight percent", "% wt" or "wt%" refer to the relative weight of each component based on the total weight of the formulation, unless otherwise defined.

[0044] The term "one or more" or "at least one," such as one or more or at least one member of a group of members, is clear in itself, but by way of further illustration, the term specifically encompasses reference to any one of said members, or any two or more of said members, such as >3, >4, >5, >6 or >7 of said members, and up to all of said members.

[0045] As used herein, "fiber," "total dietary fiber," or "crude food" refers to the portion of plant-derived foods that cannot be completely broken down by human digestive enzymes. Preferably, fiber includes soluble fiber and insoluble fiber. Fiber may or may not include non-starch polysaccharides, cellulose, hemicellulose, resistant starch, dextrin, polydextrose, inulin, lignin, chitin, chitosan, pectin, beta-glucan, gums, oligosaccharides, or combinations thereof. As used herein, "soluble fiber" refers to fiber that can be dissolved in liquid. As used herein, "insoluble fiber" refers to fiber that does not dissolve in water.

[0046] As used herein, "protein" refers to a biological molecule that contains one or more amino acid residues. As used herein, "amino acid" refers to an organic compound that contains an amine (-NH2) and a carboxyl (-COOH) functional group along with a side chain specific to each amino acid.

[0047] As used herein, "essential amino acid" refers to an amino acid that the human body cannot produce from other compounds and therefore must be ingested in the diet. Preferably, the essential amino acid is an amino acid selected from the group consisting of phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, or histidine.

[0048] As used herein, a "conditionally essential amino acid" refers to an amino acid that is essential under certain circumstances, such as disease or stress. Preferably, the conditionally essential amino acid is an amino acid selected from the group consisting of arginine, cysteine, glutamine, glycine, proline, or tyrosine.

[0049] As used herein, "non-essential amino acid" refers to an amino acid that can be produced by the human body from other compounds. Preferably, the non-essential amino acid is an amino acid selected from the group consisting of alanine, aspartic acid, asparagine, glutamic acid, serine, selenocysteine, or pyrrolysine.

[0050] As used herein, "sugar" refers to a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, or a combination thereof. Preferably, sugar as used herein refers to fructose, galactose, glucose, maltose, lactose, sucrose, or a combination thereof.

[0051] As used herein, "carbohydrate" refers to a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms.

[0052] As used herein, "particle size" refers to the particle size measured by laser diffraction using a laser diffraction particle size analyzer (e.g., Mastersizer® 3000, Malvern Panalytical Ltd.). As used herein, the parameter "d90" provides a concept of size distribution and refers to the size at which 90% of the volume of a composition is made up of particles with a size smaller than the specified value (e.g., a d90 of 150 μm refers to the size at which 90% of the volume of a composition is made up of particles with a size smaller than 150 μm). Similarly, the parameter "d50" refers to the size at which 50% of the volume of a composition is made up of particles with a size smaller than the specified value.

[0053] As used herein, "malted barley" refers to germinated grains, including barley, obtained by the process known as "malting." The grains may or may not contain other starch sources, such as rice, oats, wheat, corn, sorghum, millet, or combinations thereof.

[0054] Unless otherwise defined, all terms (including technical and scientific terms) used in disclosing the present invention have the meanings commonly understood by those skilled in the art to which this invention belongs. By way of further guidance, definitions of the terms used herein are included to better understand the teachings of the present invention. The terms or definitions used herein are provided solely to aid in the understanding of the present invention.

[0055] References throughout this specification to "one embodiment" or "an embodiment" mean that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase "in one embodiment" or "in an embodiment" in various places throughout this specification do not necessarily all refer to the same embodiment, although they may. Furthermore, particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments, as would be apparent to one of ordinary skill in the art from this disclosure. Furthermore, although some embodiments described herein include some features and not other features included in other embodiments, combinations of features from different embodiments are within the scope of the present invention and form different embodiments, as would be understood by one of ordinary skill in the art. For example, in the following claims, any of the claimed embodiments may be used in any combination.

[0056] Brewer's spent grain The starting material for the method of the present invention is brewer's spent grain. Brewer's spent grain is a by-product of the brewing industry after the mashing process. At this point in the brewing process, the soluble fraction (known as "wort") is carried forward to further brewing steps while the insoluble fraction is removed. This insoluble fraction is brewer's spent grain.

[0057] The brewer's spent grain used in the process of the present invention is preferably obtained after brewing with barley and, optionally, one or more other cereals or starchy grains such as rice, corn, sorghum and cassava, especially rice and / or corn. The grains used for brewing (i.e., the grain mixture used at the start of the brewing process) preferably comprise barley in an amount of at least 40% by weight (e.g., at least 40, 45, 50, 55, 60, 65 or 70% by weight, or any intermediate value), preferably at least 60% by weight, preferably at least 70% by weight, based on the total dry weight of the grain.

[0058] The brewer's spent grain used in the process of the present invention preferably has a total dietary fiber content (% dry matter wt) of from 48% to less than 62%, preferably from 50% to less than 60% (e.g., 51, 52, 53, 54, 55, 56, 57, 58, or 59%, or any intermediate value), as determined by AOAC 991.43, and a total protein content (% dry matter wt) of from greater than 20% to less than 35%, preferably from greater than 25% to less than 35% (e.g., 26, 27, 28, 29, 30, 31, 32, 33, or 34%, or any intermediate value), as determined by the Kjeldahl method using a conversion factor of 6.25.

[0059] method The present invention provides an improved method for producing a high protein and high fiber composition from brewer's spent grain, the method comprising: a) providing dried brewer's spent grains having a moisture content of 10% by weight or less; b) micronizing the dried brewer's spent grain using a pin mill to obtain micronized brewer's spent grain; c) fractionating the particulate brewer's spent grain using an air classifier to provide a coarse fraction and a fine fraction; and d) recovering the coarse fraction to obtain a fiber composition, and recovering the fine fraction to obtain a protein composition.

[0060] The step of providing dried brewer's spent grain preferably includes collecting brewer's spent grain from a brewery, for example from a mash filter or wort tun, and then drying it to a moisture content of 10% by weight or less (e.g., 9% by weight or less, 8% by weight or less, 7% by weight or less, 6% by weight or less, 5% by weight or less, or 4% by weight or less), preferably 8% by weight or less, preferably 5% by weight or less. Drying preferably occurs within 4 hours, preferably within 3 hours, preferably less than 3 hours, of collection. Preferably, the brewer's spent grain is dewatered prior to drying, preferably using a decanter or screw press. Drying preferably occurs in an oven, flash dryer, ring dryer, or fluidized bed dryer.

[0061] If desired, the dried brewer's spent grains can be subjected to de-lumping, preferably using a hammer mill, prior to micronization. This step can be useful if significant clumping occurs during the drying process and will depend in part on the choice of drying equipment. Those skilled in the art will readily understand whether a de-lumping step is desirable in any given case.

[0062] The micronization process of the present invention utilizes a pin mill, which breaks down material by the action of pins that move repeatedly past each other, typically by rotation. The inventors have found that the use of a pin mill in the micronization process of the present invention is effective in micronizing brewer's spent grain to the desired degree, and provides particularly effective fractionation in the fractionation process of the present invention.

[0063] The pin mill used in the micronization step is preferably a counter-rotating pin mill, which has two counter-rotating pin discs that allow very high relative disc speeds to be achieved.

[0064] Micronized brewer's spent grain preferably has a bimodal particle size distribution. A bimodal size distribution is one that includes two populations of particle sizes. The presence of the second population may be evident by the presence of a second peak in the particle size distribution (see FIG. 1) or by the presence of a shoulder in the particle size distribution (see FIG. 2), depending on the extent to which the two populations overlap.

[0065] The particle size (d50) of the micronized brewer's spent grain, as determined by laser diffraction, is preferably 30 to 130 μm, preferably 30 to 70 μm, preferably 40 to 100 μm, preferably 40 to 60 μm. For example, the d50 can be 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130 μm, or any intermediate value.

[0066] The particle size (d90) of the micronized brewer's spent grain, as determined by laser diffraction, is preferably 150 to 350 μm, preferably 150 to 300 μm, preferably 190 to 280 μm, preferably 190 to 260 μm. For example, the d90 can be 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350 μm or any intermediate value.

[0067] Pin mills are known, and the calibration of any given pin mill to achieve a desired particle size distribution of micronized brewer's spent grain is routine for those skilled in the art.

[0068] The fractionation process of the present invention uses an air classifier, which separates materials based on their behavior in an air stream, and thus on particle size, shape, and density. This is a different separation principle than sieving, which does not distinguish particles based on their density.

[0069] Air classifiers are known and one skilled in the art can select an appropriate air classifier based on the requirements at hand. For any given air classifier, one skilled in the art can calibrate the classifier to achieve the desired fractionation, for example, by selecting the rotational speed and air flow rate of the air classifier.

[0070] The inventors have discovered that a particular combination of a pin mill and an air classifier can surprisingly effectively achieve fractionation of brewer's spent grain into a protein composition having a high protein content and a fiber composition having a high fiber content. Other types of mills, such as attrition mills, have been shown to be effective as milling techniques, but surprisingly, fractionation into high protein and high fiber fractions was less effective when fractionated using an air classifier afterwards. It could not be predicted that the selection of a particular combination of milling and fractionation techniques could have such a significant effect on the effectiveness of fractionation.

[0071] In a variation of this method, the coarse fraction may be re-micronized. According to this variation of the method, the method comprises: h) providing dried brewer's spent grain having a moisture content of 10% by weight or less; i) micronizing the dried brewer's spent grain using a pin mill to obtain micronized brewer's spent grain; j) fractionating the particulate brewer's spent grain using an air classifier to provide a first coarse fraction and a first fine fraction; k) micronizing the first coarse fraction, preferably using a pin mill, to obtain a micronized first coarse fraction; l) fractionating the micronized first coarse fraction, preferably using an air classifier, to obtain a second coarse fraction and a second fine fraction; m) recovering the second coarse fraction to obtain a fiber composition; and n) combining the first and second fine fractions to obtain the protein composition.

[0072] Preferred features of the method described throughout this specification apply mutatis mutandis to this variation of the method.

[0073] In a further possible variant of the method, the coarse fraction may be subjected to a second fractionation. According to this variant of the method, the method comprises: g) providing dried brewer's spent grain having a moisture content of 10% by weight or less; h) micronizing the dried brewer's spent grain using a pin mill to obtain micronized brewer's spent grain; i) fractionating particulate brewer's spent grain using an air classifier to provide a first coarse fraction and a first fine fraction; j) fractionating the first coarse fraction, preferably using an air classifier, to obtain a second coarse fraction and a second fine fraction; k) recovering the second coarse fraction to obtain a fiber composition; and l) combining the first and second fine fractions to obtain the protein composition.

[0074] Preferred features of the method described throughout this specification apply mutatis mutandis to this variation of the method.

[0075] It has been discovered that variations of the above method can improve the overall yield of the protein composition.

[0076] The fiber composition obtained by the method of the present invention preferably has a particle size (d90) of 200-500 μm, preferably 200-450 μm, and preferably 250-350 μm, as determined by laser diffraction. For example, the d90 of the fiber composition can be 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, or 350 μm, or any intermediate value. Its total dietary fiber content (% dry matter weight) as determined by AOAC 991.43 is preferably greater than 55%, preferably greater than 60%. Its total insoluble fiber content (% dry matter weight) as determined by AOAC 2011.25 is preferably 55-75%, preferably 60-70%, and its total soluble dietary fiber content (% dry matter weight) is preferably 0-10%, preferably 0-5%. Its total protein content (% by dry matter) is preferably 15-30%, preferably 18-25%, as determined by the Kjeldahl method using a conversion factor of 6.25. The combined total protein and dietary fiber content (% by dry matter) in the fiber composition is preferably 70-100%, preferably 85-100%, and the protein to dietary fiber ratio (% by dry matter) is preferably 0.30-0.55, preferably 0.30-0.45, preferably 0.30-0.40, the total dietary fiber content being determined according to AOAC 991.43, the total protein content being determined by the Kjeldahl method using a conversion factor of 6.25. The fiber composition preferably has a bulk density of 0.34-0.45 g / mL, a tapped density of 0.42-0.60 g / mL, and a Hausner ratio of 1.15-1.34, preferably 1.20-1.24. The total dietary fiber content (dry weight) of the fiber composition is preferably at least 10%, preferably at least 12%, preferably at least 14% higher than the total dietary fiber content (dry weight) of the brewer's spent grain as determined by AOAC 991.43. The total protein content (dry weight) of the fiber composition is preferably at least 16%, preferably at least 18%, preferably at least 20% lower than the total protein content (dry weight) of the brewer's spent grain as determined by the Kjeldahl method using a conversion factor of 6.25.

[0077] The fiber composition preferably has an iron content of 9 to 15 mg (e.g., 9, 10, 11, 12, 13, 14, or 15 mg, or any intermediate value), preferably 10 to 14 mg, per 100 g (dry matter) of fiber composition. The iron content of the fiber composition is preferably at least 18% (e.g., at least 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, or 28%, or any intermediate value), preferably at least 24%, preferably at least 26%, preferably at least 28% lower than the iron content of brewer's spent grain. The degree to which the iron content of the fiber composition is reduced by the methods of the present invention is surprising.

[0078] The fiber compositions obtained by the method of the present invention are described in more detail below in the description of the fiber compositions of the present invention.

[0079] The protein composition obtained according to the method of the present invention preferably has a particle size (d90) of 20-200 μm, preferably 40-130 μm, preferably 50-130 μm, preferably 50-100 μm, as determined by laser diffraction. Its total dietary fiber content (% dry matter weight) is preferably greater than 35% and less than 55% as determined by AOAC 991.43. Its total insoluble fiber content (% dry matter weight) is preferably 30-60%, preferably 35-50%, as determined by AOAC 2011.25. Its total soluble dietary fiber content (% dry matter weight) is preferably 0-10%, preferably 1-5%. Its total protein content (% dry matter weight) is preferably at least 33%, preferably 33-50%, preferably 35-40%, as determined by the Kjeldahl method using a conversion factor of 6.25. The total combined protein and dietary fiber content (% dry matter weight) in the protein composition is preferably 80-100%, and the protein to dietary fiber ratio (% dry matter weight) is preferably 0.75-1.5, where the total dietary fiber content is determined according to AOAC 991.43 and the total protein content is determined by the Kjeldahl method using a conversion factor of 6.25. The protein composition preferably has a bulk density of 0.25 to 0.35 g / mL, a tapped density of 0.30 to 0.42 g / mL, and a Hausner ratio of 1.18 to 1.30, preferably 1.18 to 1.22. The total protein content (dry matter weight) of the protein composition, as determined by the Kjeldahl method using a conversion factor of 6.25, is preferably at least 19%, preferably at least 21%, and preferably at least 23% higher than the total protein content (dry matter weight) of the brewer's spent grain. The total dietary fiber content (dry weight) of the protein composition is preferably at least 13%, preferably at least 14%, preferably at least 16% lower than the total dietary fiber content (dry weight) of the brewer's spent grain as determined by AOAC 991.43.

[0080] The protein composition obtainable by the method of the present invention preferably has an iron content of 14 to 26 mg (e.g., 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, or 26 mg, or any intermediate value), preferably 17 to 26 mg, preferably 19 to 25 mg, per 100 g (dry matter) of protein composition. The iron content of the protein composition is preferably at least 20% (e.g., at least 20, 21, 22, 23, 24, 25, 26, 27, or 28%, or any intermediate value), preferably at least 24%, preferably at least 26%, preferably at least 28% higher than the iron content of brewer's spent grain. The degree to which the iron content of the protein composition is increased by the method of the present invention is surprising.

[0081] The protein compositions obtained according to the methods of the present invention are described in more detail below in the description of the protein compositions of the present invention.

[0082] Protein Composition The protein composition of the present invention is produced from brewer's spent grain. in the form of a powder having a particle size (d90) of 20 to 200 μm, preferably 40 to 130 μm, preferably 50 to 130 μm, preferably 50 to 100 μm, as determined by laser diffraction; having a total dietary fiber content (% by weight dry matter) of more than 35% but less than 55% as determined by AOAC 991.43; having a total insoluble fiber content (% by dry matter) of 30 to 60%, preferably 35 to 50%, and a total soluble dietary fiber content (% by dry matter) of 0 to 10%, preferably 1 to 5%, as determined by AOAC 2011.25; It has a total protein content (% dry matter weight) of at least 33%, preferably 33-50%, preferably 35-40%, as determined by the Kjeldahl method using a conversion factor of 6.25.

[0083] The protein composition of the present invention may also be referred to as a powdered food composition comprising a protein fraction and a fiber fraction.

[0084] The inventors have discovered that such protein compositions are suitable as ingredients for increasing the protein and fiber concentrations in various final foods and the average daily protein and fiber intake of consumers of foods containing them. In addition to the health benefits associated with increased fiber intake, certain mixtures of fiber and protein are also beneficial for obtaining final foods that may be beneficial for reducing fat uptake in the intestine, increasing growth for building or repairing tissues (e.g., muscle, bone, cartilage, skin, or blood), increasing anti-inflammatory properties, improving gut health (increasing digestion, stimulating the gut microbiota, and normalizing bowel movements), promoting weight loss, and maintaining a healthy physique. The protein composition is particularly advantageous for obtaining final foods that may be beneficial for people who want to maintain or gain lean body mass, as well as for diabetics or those suffering from high cholesterol or constipation. Furthermore, due to the high fiber and high protein content, adding a moderate amount of the protein composition is sufficient to increase the protein and fiber content of the final food without increasing the sugar or fat content. Adding a moderate amount of the protein composition minimizes the possibility that the protein composition may affect the taste of the final food.

[0085] Furthermore, the protein composition is obtained from products that were traditionally discarded or used for reuse as animal feed, pet food or compost after the corresponding brewing process, and it is readily available in large quantities throughout the year, making the protein composition sustainable from an economic and environmental point of view.

[0086] The protein content of the protein composition can be measured by conventional means in the art, for example, by a Foss apparatus based on the Kjeldahl method, or by any other suitable method known in the art, such as, but not limited to, the Dumas method. The nitrogen:protein conversion factor used in the Kjeldahl method is 6.25. Suitable methods can be found according to BS 4401 Pt 2:1980.

[0087] Preferably, the ratio of the protein fraction to the fiber fraction in the protein composition (i.e., the ratio of protein to dietary fiber) is 0.70 to 3.50, more preferably 0.70 to 3.00, even more preferably 0.70 to 2.50, even more preferably 0.70 to 2.00, even more preferably 0.70 to 1.9, even more preferably 0.70 to 1.8, even more preferably 0.90 to 1.21, even more preferably 0.70 to 1.20, even more preferably 0.70 to 1.19, even more preferably 0.70 to 1.20. Preferably 0.70 to 1.18, even more preferably 0.70 to 1.17, even more preferably 0.70 to 1.16, even more preferably 0.70 to 1.15, even more preferably 0.70 to 1.14, even more preferably 0.70 to 1.13, even more preferably 0.70 to 1.12, even more preferably 0.70 to 1.11, even more preferably 0.70 to 1.10, even more preferably 0.70 to 1.09, even more preferably 0.70 to 1.08, even more preferably 0.70 to 1.19 0.70 to 1.07, even more preferably 0.70 to 1.06, even more preferably 0.70 to 1.05, even more preferably 0.70 to 1.04, even more preferably 0.70 to 1.03, even more preferably 0.70 to 1.02, even more preferably 0.70 to 1.01, even more preferably 0.70 to 1.00, even more preferably 0.70 to 0.99, even more preferably 0.70 to 0.98, even more preferably 0.70 to 0.97, even more preferably 0.70 to 0.99. 96, even more preferably 0.70 to 0.95, even more preferably 0.70 to 0.94, even more preferably 0.70 to 0.93, even more preferably 0.70 to 0.92, even more preferably 0.70 to 0.91, even more preferably 0.70 to 0.90, even more preferably 0.71 to 0.89, even more preferably 0.72 to 0.88, even more preferably 0.73 to 0.87, even more preferably 0.74 to 0.86, and even more preferably 0.75 to 0.85.

[0088] In further or alternative embodiments, the ratio of protein fraction to fiber fraction in the protein composition is between 0.70 and 3.50, more preferably between 0.75 and 3.50, even more preferably between 0.80 and 3.50, even more preferably between 0.85 and 3.50, even more preferably between 0.90 and 3.50, even more preferably between 0.95 and 3.50, even more preferably between 1.00 and 3.50, even more preferably between 1.05 and 3.50, even more preferably between 1.10 and 3.50, even more preferably between 1.15 and 3.50, even more preferably between 1.20 and 3.50, even more preferably between 1.25 and 3.50, even more preferably between 1.30 and 3.50, even more preferably between 1.35 and 3.50, even more preferably between 1.40 and 3.50, even more preferably between 1.45 and 3.50, even more preferably between 1.50 and 3.50, even more preferably between 1.55 and 3.50. to 3.50, even more preferably 1.60 to 3.50, even more preferably 1.65 to 3.50, even more preferably 1.70 to 3.50, even more preferably 1.75 to 3.50, even more preferably 1.80 to 3.50, even more preferably 1.85 to 3.50, even more preferably 1.90 to 3.50, even more preferably 1.95 to 3.50, even more preferably 2.00 to 3.50, even more preferably 2.05 to 3.50, even more preferably 2.10 to 3.50, even more preferably 2.15 to 3.50, even more preferably 2.20 to 3.50, even more preferably 2.25 to 3.50, even more preferably 2.30 to 3.50, even more preferably 2.35 to 3.50, even more preferably 2.40 to 3.50, even more preferably 2.45 to 3.50, and even more preferably 2.50 to 3.50.

[0089] Preferably, the ratio of protein fraction to fiber fraction in said protein composition is at least 0.70, more preferably at least 0.71, even more preferably at least 0.72, even more preferably at least 0.73, even more preferably at least 0.74, even more preferably at least 0.75. In further embodiments, the ratio of protein and fiber fractions is at least 0.76, preferably at least 0.77, more preferably at least 0.78, even more preferably at least 0.79, even more preferably at least 0.80, even more preferably at least 0.81, even more preferably at least 0.82, even more preferably at least 0.83, even more preferably at least 0.84, even more preferably at least 0.85, even more preferably at least 0.86, even more preferably at least 0.87, even more preferably at least 0.88, even more preferably at least 0.89, even more preferably at least 0.90, even more preferably at least 0.91, even more preferably at least 0.92, even more preferably at least 0.93, even more preferably at least 0.94, even more preferably at least 0.95, even more preferably 0.96, even more preferably at least 0.97, even more preferably at least 0.98, even more preferably at least 0.99, even more preferably at least 1.00. The ratio of protein fraction to fiber fraction may or may not be at least 1.1 or greater, such as 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4 or 2.5.

[0090] In one embodiment, the ratio of protein fraction to fiber fraction in said protein composition is at most 3.50, more preferably at most 3.40, even more preferably at most 3.30, even more preferably at most 3.20, even more preferably at most 3.10, even more preferably at most 3.00, even more preferably at most 2.90, even more preferably at most 2.80, even more preferably at most 2.70, even more preferably at most 2.60, even more preferably at most 2.50, even more preferably at most 2.40, even more preferably at most 2.80. or at most 2.30, even more preferably at most 2.20, even more preferably at most 2.10, even more preferably at most 2.00, even more preferably at most 1.90, even more preferably at most 1.80, even more preferably at most 1.70, even more preferably at most 1.60, even more preferably at most 1.50, even more preferably at most 1.40, even more preferably at most 1.30, even more preferably at most 1.20, even more preferably at most 1.10, even more preferably at most 1.00.

[0091] Preferably, the total amount of the protein fraction and the fiber fraction in the protein composition (i.e. the total protein and fiber content) is, based on the weight of the composition, at most 100% by dry weight, more preferably at most 99% by dry weight, even more preferably at most 98% by dry weight, even more preferably at most 97% by dry weight, even more preferably at most 96% by dry weight, even more preferably at most 95% by dry weight, even more preferably at most 94% by dry weight, even more preferably at most 93% by dry weight, even more preferably at most 92% by dry weight, even more preferably at most 91% by dry weight, even more preferably at most 90% by dry weight.

[0092] Preferably, the total amount of the protein fraction and the fiber fraction in the protein composition is at least 70% by dry weight, more preferably at least 71% by dry weight, even more preferably at least 72% by dry weight, even more preferably at least 73% by dry weight, even more preferably at least 74% by dry weight, even more preferably at least 75% by dry weight, even more preferably at least 76% by dry weight, even more preferably at least 77% by dry weight, even more preferably at least 78% by dry weight, even more preferably at least 79% by dry weight, even more preferably at least 80% by dry weight, even more preferably at least 81% by dry weight.

[0093] In a particularly preferred embodiment, the total amount of the protein fraction and the fiber fraction in the protein composition is 80 to 100% by dry weight based on the weight of the composition, and the ratio of the protein fraction to the fiber fraction in the protein composition is 0.75 to 1.50.

[0094] The protein composition preferably has a total combined protein and dietary fiber content (% by dry matter weight) of 80 to 100% (e.g., 80, 85, 90, or 95%, or any intermediate value), and a protein to dietary fiber ratio (% by dry matter weight) of 0.75 to 1.5 (e.g., 0.75, 0.80, 0.90, 0.95, 1.00, 1.05, 1.10, 1.15, 1.20, 1.25, 1.30, 1.35, 1.40, 1.45, 1.50, or any intermediate value), where the total dietary fiber content is determined according to AOAC 991.43 and the total protein content is determined by the Kjeldahl method using a conversion factor of 6.25.

[0095] The bulk density of the protein composition is preferably 0.25 to 0.35 g / mL, its tapped density is preferably 0.30 to 0.42 g / mL, and its Hausner ratio is preferably 1.18 to 1.30, preferably 1.18 to 1.22. The protein composition is preferably produced according to the method of the present invention.

[0096] Protein compositions containing higher amounts of protein are believed to be particularly beneficial for athletes to obtain final foods. Protein compositions are believed to improve the nutritional composition of the final foods, so that final foods containing specified fiber and protein fractions are particularly beneficial for improving body composition and metabolic risk factors, improving insulin sensitivity, glucose and lipid levels, thereby promoting weight loss and improving lean mass retention. Furthermore, the final foods have beneficial effects on plasma lipids.

[0097] In particularly preferred embodiments, the fiber fraction (i.e. the total dietary fiber content of the protein composition) has an insoluble fiber content of 80 to 100% by dry weight, preferably 85 to 100% by dry weight, more preferably 90 to 100% by dry weight, even more preferably 91 to 99% by dry weight, even more preferably 91 to 98% by dry weight, even more preferably 91 to 97% by dry weight, even more preferably 91 to 96% by dry weight, and even more preferably 91 to 95% by dry weight, based on the total weight of the fiber fraction. Protein compositions in which the fiber fraction consists almost entirely of insoluble fiber are believed to result in final food products that are particularly advantageous for improving bowel habits and aiding in weight loss or maintaining a healthy weight.

[0098] In a particularly preferred embodiment, the fibre fraction comprises from 5 to 90 dry weight%, preferably from 10 to 90 dry weight%, more preferably from 15 to 90 dry weight%, even more preferably from 20 to 90 dry weight%, even more preferably from 25 to 90 dry weight%, even more preferably from 30 to 90 dry weight%, even more preferably from 30 to 95 dry weight%, more preferably from 35 to 95 dry weight%, even more preferably from 35 to 90 dry weight%, even more preferably from 40 to 90 dry weight%, further preferably from 40 to 85 dry weight%, even more preferably from 40 to 80 dry weight%, even more preferably from 40 to 75 dry weight%, even more preferably from 45 to 75 dry weight%, even more preferably from 45 to 70 dry weight%, even more preferably from 50 to 70 dry weight%, even more preferably from 50 to 65 dry weight%, and even more preferably from 50 to 60 dry weight% of arabinoxylan, based on the total weight of the fibre fraction. Food products containing the preferred protein compositions are believed to be particularly beneficial for improving immunomodulatory activity, cholesterol-lowering activity, mineral absorption, attenuation of type II diabetes and prebiotic effects.

[0099] Preferably, the fiber fraction comprises at most 90% by dry weight, more preferably at most 85% by dry weight, even more preferably at most 80% by dry weight, even more preferably at most 75% by dry weight, even more preferably at most 70% by dry weight, even more preferably at most 65% by dry weight, and even more preferably at most 60% by dry weight of arabinoxylan, based on the total weight of the fiber fraction. Preferably, the fiber fraction comprises at least 5% by dry weight, more preferably at least 10% by dry weight, even more preferably at least 15% by dry weight, even more preferably at least 20% by dry weight, even more preferably at least 25% by dry weight, even more preferably at least 30% by dry weight, even more preferably at least 35% by dry weight, even more preferably at least 40% by dry weight, even more preferably at least 45% by dry weight, and even more preferably at least 50% by dry weight of arabinoxylan, based on the total weight of the fiber fraction.

[0100] In a particularly preferred embodiment, the fiber fraction comprises 0 to 60 dry weight % of cellulose, preferably 0 to 55 dry weight %, more preferably 5 to 55 dry weight %, even more preferably 5 to 50 dry weight %, even more preferably 10 to 50 dry weight %, even more preferably 10 to 45 dry weight %, even more preferably 15 to 45 dry weight %, even more preferably 15 to 40 dry weight %, even more preferably 20 to 40 dry weight %, even more preferably 20 to 35 dry weight %, even more preferably 25 to 35 dry weight % based on the total weight of the fiber fraction.

[0101] Preferably, the fiber fraction comprises at most 70% by dry weight, more preferably at most 65% by dry weight, even more preferably at most 60% by dry weight, even more preferably at most 55% by dry weight, even more preferably at most 50% by dry weight, even more preferably at most 45% by dry weight, even more preferably at most 40% by dry weight, and even more preferably at most 35% by dry weight of cellulose, based on the total weight of the fiber fraction. Preferably, the fiber fraction comprises at least 5% by dry weight, more preferably at least 8% by dry weight, even more preferably at least 10% by dry weight, even more preferably at least 12% by dry weight, even more preferably at least 14% by dry weight, even more preferably at least 16% by dry weight, even more preferably at least 18% by dry weight, even more preferably at least 20% by dry weight, even more preferably at least 22% by dry weight, and even more preferably at least 24% by dry weight of cellulose, based on the total weight of the fiber fraction.

[0102] In a particularly preferred embodiment, the fiber fraction comprises 0 to 50 dry weight % of lignin, based on the total weight of the fiber fraction, preferably 0 to 45 dry weight %, more preferably 0 to 40 dry weight %, even more preferably 0 to 35 dry weight %, even more preferably 0 to 30 dry weight %, even more preferably 0 to 20 dry weight %, even more preferably 5 to 20 dry weight %, even more preferably 10 to 20 dry weight %.

[0103] Preferably, the fiber fraction comprises at most 70 dry weight%, more preferably at most 65 dry weight%, even more preferably at most 60 dry weight%, even more preferably at most 55 dry weight%, even more preferably at most 50 dry weight%, even more preferably at most 45 dry weight%, even more preferably at most 40 dry weight%, even more preferably at most 35 dry weight%, even more preferably at most 30 dry weight%, even more preferably at most 25 dry weight%, even more preferably at most 20 dry weight% lignin, based on the total weight of the fiber fraction. Preferably, the fiber fraction comprises at least 2 dry weight%, more preferably at least 4 dry weight%, even more preferably at least 6 dry weight%, even more preferably at least 8 dry weight%, even more preferably at least 10 dry weight%, even more preferably at least 12 dry weight%, even more preferably at least 14 dry weight% lignin, based on the total weight of the fiber fraction.

[0104] In particularly preferred embodiments, the fiber fraction has a soluble fiber content of 0 to 20 dry weight%, preferably 1 to 19 dry weight%, even more preferably 2 to 18 dry weight%, even more preferably 3 to 17 dry weight%, even more preferably 4 to 16 dry weight%, even more preferably 5 to 15 dry weight%, even more preferably 5 to 14 dry weight%, even more preferably 5 to 13 dry weight%, even more preferably 5 to 12 dry weight%, even more preferably 5 to 11 dry weight%, even more preferably 5 to 10 dry weight%, even more preferably 5 to 9 dry weight%, based on the total weight of the fiber fraction.

[0105] In a preferred embodiment, the protein composition has an amino acid content of 5 to 90 dry weight%, preferably 10 to 85 dry weight%, more preferably 10 to 80 dry weight%, even more preferably 10 to 75 dry weight%, even more preferably 10 to 70 dry weight%, even more preferably 10 to 65 dry weight%, even more preferably 20 to 65 dry weight%, even more preferably 25 to 65 dry weight%, even more preferably 10 to 50 dry weight%, even more preferably 11 to 49 dry weight%, even more preferably 12 to 48 dry weight%, even more preferably 13 to 47 dry weight%, even more preferably 14 to 46 dry weight%, even more preferably 15 to 45 dry weight%, even more preferably 16 to 44 dry weight%, even more preferably 17 to 43 dry weight%, even more preferably 18 to 42 dry weight%, even more preferably 19 to 41 dry weight%, even more preferably 20 to 41 dry weight% based on the weight of the composition. In a more preferred embodiment, the protein composition has an amino acid content, based on the weight of the composition, of 34 to 46 dry weight%, more preferably 35 to 45 dry weight%, even more preferably 36 to 44 dry weight%, even more preferably 37 to 43 dry weight%, even more preferably 38 to 42 dry weight%, even more preferably 39 to 41 dry weight%.

[0106] Preferably, the protein composition has an amino acid content of at most 90% by dry weight, preferably at most 85% by dry weight, more preferably at most 80% by dry weight, even more preferably at most 75% by dry weight, even more preferably at most 70% by dry weight, even more preferably at most 65% by dry weight, even more preferably at most 60% by dry weight, based on the weight of the composition. Preferably, the protein composition has an amino acid content of at least 5% by dry weight, preferably at least 10% by dry weight, more preferably at least 15% by dry weight, even more preferably at least 20% by dry weight, even more preferably at least 25% by dry weight, even more preferably at least 30% by dry weight, based on the weight of the composition.

[0107] In a particularly preferred embodiment, the protein composition has an essential amino acid content of 5 to 25% by weight, more preferably 7 to 23% by dry weight, even more preferably 9 to 21% by dry weight, even more preferably 11 to 19% by dry weight, based on the weight of said protein composition; a conditionally essential amino acid content of 1 to 20% by weight, more preferably 3 to 18% by dry weight, even more preferably 5 to 16% by dry weight, even more preferably 6 to 15% by dry weight, even more preferably 7 to 14% by dry weight, based on the weight of said protein composition; and a non-essential amino acid content of 5 to 25% by weight, more preferably 7 to 23% by dry weight, even more preferably 9 to 21% by dry weight, even more preferably 11 to 19% by dry weight, based on the weight of said composition.

[0108] In a preferred embodiment, the protein composition has a starch content of 0-12% by dry weight, preferably 0-10% by dry weight, more preferably 0-9% by dry weight, even more preferably 0-8% by dry weight, even more preferably 0-7% by dry weight, even more preferably 1-7% by dry weight, even more preferably 2-7% by dry weight, even more preferably 3-7% by dry weight, based on the weight of said composition. By ensuring that the protein composition does not have a starch content of more than 10% by dry weight, the protein composition is particularly suitable for obtaining final food products containing low starch concentrations, which are believed to be beneficial for lowering insulin levels, improving weight management, and reducing the risk of heart disease.

[0109] In a preferred embodiment, the protein composition has a moisture content of at most 10% by weight, based on the weight of the composition. A moisture content of at most 10% by weight is beneficial for extending the shelf life of the protein composition, more specifically, for extending the time before the protein composition becomes lumpy and therefore difficult to dissolve, and / or before the protein composition becomes contaminated. A lower moisture concentration further extends the shelf life. An extended shelf life is beneficial for storing the protein composition (powdered composition).

[0110] Preferably, the protein composition has a moisture content of up to 10% by weight, preferably up to 9% by weight, more preferably up to 8% by weight, even more preferably up to 7% by weight, even more preferably up to 6% by weight, even more preferably up to 5% by weight, even more preferably up to 4% by weight, even more preferably up to 3% by weight, even more preferably up to 2% by weight, and even more preferably up to 1% by weight, based on the weight of the composition. Preferably, the protein composition has a moisture content of 0-10% by weight, more preferably 0-9% by weight, even more preferably 0-8% by weight, even more preferably 0-7% by weight, even more preferably 0-6% by weight, even more preferably 0-5% by weight, even more preferably 0-4% by weight, even more preferably 0-3% by weight, even more preferably 0-2% by weight, and even more preferably 0-1% by weight, based on the weight of the composition.

[0111] In a preferred embodiment, the protein composition has a fat content of 0-15% by dry weight of the protein composition, more preferably 0-14% by dry weight, even more preferably 0-13% by dry weight, even more preferably 0-12% by dry weight, even more preferably 0-11% by dry weight, even more preferably 0-10% by dry weight, even more preferably 0-9% by dry weight, even more preferably 0-8% by dry weight, even more preferably 1-8% by dry weight, even more preferably 2-8% by dry weight, even more preferably 3-8% by dry weight, and even more preferably 4-8% by dry weight. The protein composition is beneficial for obtaining a final food product with a lower fat content. Food products with a low fat content are believed to be beneficial for weight loss and reducing the risk of developing heart disease, high cholesterol, and diabetes.

[0112] In a preferred embodiment, the protein composition has a dry weight percentage of 15 to 60%, more preferably 16 to 60%, even more preferably 17 to 60%, even more preferably 18 to 60%, even more preferably 19 to 60%, even more preferably 20 to 60%, even more preferably 21 to 59%, even more preferably 22 to 58%, even more preferably 23 to 57%, even more preferably 24 to 56%, and even more preferably 25 to 28%, based on the weight of the composition. or 25 to 55 dry weight%, even more preferably 26 to 54 dry weight%, even more preferably 27 to 53 dry weight%, even more preferably 28 to 52 dry weight%, even more preferably 29 to 51 dry weight%, even more preferably 30 to 50 dry weight%, even more preferably 20 to 50 dry weight%, even more preferably 31 to 49 dry weight%, even more preferably 32 to 48 dry weight%, even more preferably 33 to 47 dry weight%, even more preferably 34 to 46 dry weight%.

[0113] In a preferred embodiment, the protein composition has a soluble fiber content of 0-15% by dry weight of said composition, more preferably 0-14% by dry weight, even more preferably 0-13% by dry weight, even more preferably 0-12% by dry weight, even more preferably 0-11% by dry weight, even more preferably 0-12% by dry weight, even more preferably 0-10% by dry weight, even more preferably 0-8%, even more preferably 1-8%, even more preferably 1-7%, even more preferably 1-6%, even more preferably 1-5%.

[0114] In a preferred embodiment, the protein composition has an iron content of 14 to 26 mg (e.g., 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, or 26 mg, or any intermediate value), preferably 17 to 26 mg, preferably 19 to 25 mg, per 100 g (dry matter) of protein composition. A particular advantage of the present invention is the ability to achieve such high concentrations of iron in a protein composition.

[0115] In a preferred embodiment, the protein composition has a particle size d90 (as measured by laser diffraction) of at most 200 μm, more preferably at most 150 μm, even more preferably at most 145 μm, even more preferably at most 140 μm, even more preferably at most 135 μm, even more preferably at most 130 μm, even more preferably at most 125 μm, even more preferably at most 120 μm, even more preferably at most 115 μm, even more preferably at most 110 μm, even more preferably at most 105 μm, even more preferably at most 100 μm. In an even more preferred embodiment, the protein composition has a particle size d90 of 20 to 200 μm, preferably 20 to 180 μm, more preferably 20 to 150 μm, even more preferably 50 to 150 μm, even more preferably 55 to 145 μm, even more preferably 60 to 140 μm, even more preferably 40 to 130 μm, even more preferably 60 to 130 μm, even more preferably 50 to 130 μm, even more preferably 65 to 135 μm, even more preferably 70 to 130 μm, even more preferably 75 to 125 μm, even more preferably 80 to 120 μm, even more preferably 70 to 120 μm, even more preferably 80 to 115 μm, even more preferably 80 to 110 μm, even more preferably 80 to 105 μm, even more preferably 80 to 100 μm, even more preferably 50 to 100 μm. In an even more preferred embodiment, the particle size d90 is about 100 μm.

[0116] The Applicant has found that a particle size of up to 200 μm, and in particular up to 100 μm, improves the sensory and textural attributes of the protein composition when added to different food products, and also reduces the ash content of the protein composition.

[0117] In a preferred embodiment, the protein composition has a sugar content of 0 to 15 dry weight%, more preferably 0 to 14 dry weight%, even more preferably 0 to 13 dry weight%, even more preferably 0 to 12 dry weight%, even more preferably 0 to 11 dry weight%, even more preferably 0 to 10 dry weight%, even more preferably 0 to 9 dry weight%, even more preferably 0 to 8 dry weight%, even more preferably 0 to 7 dry weight%, even more preferably 0 to 6 dry weight%, even more preferably 0 to 5 dry weight%, even more preferably 0 to 4 dry weight%, even more preferably 0 to 3 dry weight%, even more preferably 0 to 2.5 dry weight%, even more preferably 0 to 2 dry weight%, even more preferably 0 to 1.5 dry weight% based on the weight of the composition.

[0118] In a preferred embodiment, the protein composition has a total carbohydrate content, based on the weight of said composition, of 0 to 80 dry weight%, preferably 5 to 75 dry weight%, more preferably 10 to 70 dry weight%, even more preferably 15 to 65 dry weight%, even more preferably 20 to 60 dry weight%, even more preferably 25 to 60 dry weight%, even more preferably 30 to 60 dry weight%, even more preferably 35 to 60 dry weight%, even more preferably 40 to 60 dry weight%.

[0119] Preferably, the protein composition has a total carbohydrate content of at most 80% dry weight, more preferably at most 75% dry weight, even more preferably at most 70% dry weight, even more preferably at most 65% dry weight, even more preferably at most 60% dry weight, even more preferably at most 55% dry weight, even more preferably at most 50% dry weight, even more preferably at most 45% dry weight, and even more preferably at most 40% dry weight, based on the weight of the composition. Preferably, the protein composition has a total carbohydrate content of at least 0% dry weight, more preferably at least 5% dry weight, even more preferably at least 10% dry weight, even more preferably at least 15% dry weight, even more preferably at least 20% dry weight, even more preferably at least 25% dry weight, even more preferably at least 30% dry weight, even more preferably at least 35% dry weight, and even more preferably at least 40% dry weight, based on the weight of the composition.

[0120] In a preferred embodiment, the protein composition has an ash content, based on the weight of said composition, of 0 to 15 dry weight%, preferably 0 to 14 dry weight%, more preferably 0 to 13 dry weight%, even more preferably 0 to 12 dry weight%, even more preferably 0 to 11 dry weight%, even more preferably 0 to 10 dry weight%, more preferably 0 to 9 dry weight%, even more preferably 0 to 8 dry weight%, even more preferably 0 to 7 dry weight%, even more preferably 0 to 6 dry weight%, even more preferably 0 to 5 dry weight%, even more preferably 1 to 5 dry weight%.

[0121] In a preferred embodiment, the protein composition has an alcohol content of 0% by dry weight based on the weight of said composition.

[0122] In a preferred embodiment, the protein composition is packaged in a packaging having a food-grade plastic liner on at least one side, preferably all sides, of the interior. Preferably, the packaging further comprises multi-wall kraft paper.

[0123] An exemplary protein composition of the present invention is a powdered food composition comprising a protein fraction and a fiber fraction, the composition being derived from brewer's spent grain, the total amount of the protein fraction and the fiber fraction in the composition being between 70 and 100% by dry weight based on the weight of the composition, the ratio of protein fraction to fiber fraction in the composition being between 0.55 and 3, the composition having a starch content between 0 and 12% by dry weight, and the composition having an insoluble fiber content between 20 and 55%.

[0124] Protein compositions according to the present invention can also be described with reference to the following numbered paragraphs:

[0125] 1. A powdered food composition comprising a protein fraction and a fiber fraction, characterized in that the composition is derived from plant material, the plant material being barley, barley malt, a distillery or brewery by-product, preferably brewer's spent grain, the total amount of the protein fraction and the fiber fraction in the composition being 70 to 100% by dry weight based on the weight of the composition, and the ratio of protein fraction to fiber fraction in the composition being 0.7 to 3.50.

[0126] 2. The composition described in item 1, wherein the total amount of the protein fraction and the fiber fraction in the composition is 80 to 100% by dry weight based on the weight of the composition, and the ratio of the protein fraction to the fiber fraction in the composition is 0.75 to 1.5.

[0127] 3. The composition of either paragraph 1 or paragraph 2, wherein the fiber fraction has an insoluble fiber content of 80 to 100% by dry weight of the fiber fraction, preferably 90 to 100% by dry weight, and even more preferably 91 to 95% by dry weight.

[0128] 4. The composition according to paragraph 3, wherein the fiber fraction comprises 30 to 90% by dry weight, preferably 45 to 75% by dry weight, of arabinoxylan, 5 to 55% by dry weight, preferably 15 to 45% by dry weight, of cellulose, and 0 to 30% by dry weight, preferably 10 to 20% by dry weight, of lignin.

[0129] 5. A composition according to any one of paragraphs 1 to 4, wherein the fibre fraction has a soluble fibre content of 0 to 20% by dry weight of the fibre fraction, preferably 0 to 10% by dry weight, and even more preferably 5 to 9% by dry weight.

[0130] 6. A composition according to any one of paragraphs 1 to 5, having a starch content of 0 to 12% by dry weight, preferably 0 to 8% by dry weight, more preferably 3 to 7% by dry weight, based on the weight of the composition.

[0131] 7. The composition of any of paragraphs 1 to 6, wherein the composition has a water content of up to 10% by weight, based on the weight of the composition.

[0132] 8. The composition of any of paragraphs 1 to 7, having a fat content of 0 to 15% by dry weight, preferably 0 to 10% by dry weight, more preferably 0 to 6% by dry weight, based on the weight of the composition.

[0133] 9. The composition according to any one of paragraphs 1 to 8, having an insoluble fiber content of 15 to 60% by dry weight, preferably 30 to 50% by dry weight, more preferably 35 to 45% by dry weight, based on the weight of the composition.

[0134] 10. The composition of any of paragraphs 1 to 9, having a soluble fiber content of 0 to 15% by dry weight, preferably 0 to 10% by dry weight, more preferably 1 to 5% by dry weight, based on the weight of the composition.

[0135] 11. The composition according to any one of paragraphs 1 to 10, having a particle size distribution d90 of 20 to 200 μm, preferably 60 to 130 μm, more preferably 70 to 120 μm.

[0136] 12. A composition according to any one of paragraphs 1 to 11, having a sugar content of 0 to 15% by dry weight, preferably 0 to 10% by dry weight, more preferably 0 to 5% by dry weight, based on the weight of the composition.

[0137] 13. The composition of any of paragraphs 1 to 12, having a total carbohydrate content of 25 to 60% by dry weight, preferably 40 to 50% by dry weight, more preferably 50 to 60% by dry weight, based on the weight of the composition.

[0138] 14. The composition of any of paragraphs 1 to 13, having an ash content of 0 to 10% by dry weight, preferably 0 to 7% by dry weight, more preferably 1 to 5% by dry weight, based on the weight of the composition.

[0139] 15. A powdered food composition comprising a protein fraction and a fiber fraction, characterized in that the composition is derived from plant material, the plant material is selected from distillery or brewery by-products, preferably brewer's spent grain, the total amount of the protein fraction and the fiber fraction in the composition is between 70 and 100% by dry weight based on the weight of the composition, the ratio of protein fraction to fiber fraction in the composition is between 0.70 and 3.50, the powdered food composition has a starch content of between 0 and 12% by dry weight, and an insoluble fiber content of between 20 and 55% by dry weight.

[0140] Fiber composition The fiber composition of the present invention is produced from brewer's spent grain. in the form of a powder having a particle size (d90) of 200 to 500 μm, preferably 200 to 450 μm, preferably 250 to 350 μm, as determined by laser diffraction; having a total dietary fiber content (% by weight dry matter) of greater than 55%, preferably greater than 60%, as determined by AOAC 991.43; having a total insoluble fiber content (% by dry matter) of 55-75%, preferably 60-70%, and a total soluble dietary fiber content (% by dry matter) of 0-10%, preferably 0-5%, as determined by AOAC 2011.25; It has a total protein content (% dry matter weight) of 15-30%, preferably 18-25%, as determined by the Kjeldahl method using a conversion factor of 6.25.

[0141] The fiber composition of the present invention may also be referred to as a powdered food composition comprising a protein fraction and a fiber fraction.

[0142] The inventors have discovered that such fiber compositions are suitable as ingredients for increasing the fiber and protein concentrations in various finished foods and the average daily protein and fiber intake of consumers of foods containing them. Foods containing the fiber compositions are particularly beneficial for increasing daily fiber intake, which is associated with many health benefits, such as reduced intestinal fat uptake, increased growth for building or repairing tissues (e.g., muscle, bone, cartilage, skin, or blood), increased anti-inflammatory properties, increased gut health (increased digestion, stimulation of the gut microbiota, and normalization of bowel movements), promoting weight loss, and maintaining a healthy physique. The fiber compositions are particularly advantageous for obtaining finished foods that are considered beneficial for people who want to lose weight or who struggle to maintain a healthy weight, as well as for diabetics or those suffering from high cholesterol or constipation. Furthermore, due to their high fiber content, adding only a small amount of the fiber composition is sufficient to increase the fiber content of the finished food, which may be economically beneficial for consumers and is beneficial in reducing the possibility that the fiber composition may affect the taste of the finished food.

[0143] Furthermore, the fiber composition is obtained from products that were traditionally discarded or used as animal feed, pet food or compost after the corresponding brewing process, and it is readily available in large quantities throughout the year, making the fiber composition sustainable from an economic and environmental point of view.

[0144] The protein content of the fiber composition can be measured by conventional means in the art, for example, by a Foss apparatus based on the Kjeldahl method, or by any other suitable method known in the art, such as, but not limited to, the Dumas method. The nitrogen:protein conversion factor used in the Kjeldahl method is 6.25. A suitable method can be found according to BS 4401 Pt 2:1980.

[0145] Preferably, the total amount of the protein and the fiber portion in the fiber composition (i.e., the total protein and dietary fiber content) is at most 100% by dry weight, preferably at most 99% by dry weight, more preferably at most 98% by dry weight, even more preferably at most 97% by dry weight, even more preferably at most 96% by dry weight, even more preferably at most 95% by dry weight, even more preferably at most 94% by dry weight, based on the weight of the composition.

[0146] Preferably, the total amount of protein and fiber portion in the fiber composition is at least 70% by weight of the composition, preferably at least 71% by weight, more preferably at least 72% by weight, even more preferably at least 73% by weight, even more preferably at least 74% by weight, even more preferably at least 76% by weight, even more preferably at least 77% by weight, even more preferably at least 78% by weight, even more preferably at least 79% by weight, even more preferably at least 80% by weight, even more preferably at least 81% by weight, even more preferably at least 82% by weight, even more preferably at least 83% by weight, even more preferably at least 84% by weight, even more preferably at least 85% by weight, even more preferably at least 86% by weight, even more preferably at least 87% by weight, even more preferably at least 88% by weight.

[0147] Preferably, the ratio of protein fraction to fiber fraction in the fiber composition is 0.30 to 0.70 (e.g., 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, or any intermediate value), more preferably 0.30 to 0.65, even more preferably 0.30 to 0.60, even more preferably 0.30 to 0.55, even more preferably 0.30 to 0.54, even more preferably 0.30 to 0.53, even more preferably 0.30 to 0.52, and even more preferably 0.

[0047] It is preferably 0.30 to 0.51, even more preferably 0.30 to 0.50, even more preferably 0.30 to 0.49, more preferably 0.31 to 0.49, even more preferably 0.31 to 0.48, even more preferably 0.32 to 0.48, even more preferably 0.32 to 0.47, even more preferably 0.33 to 0.47, even more preferably 0.33 to 0.46, even more preferably 0.34 to 0.46, even more preferably 0.34 to 0.46, and even more preferably 0.35 to 0.45.

[0148] In a particularly preferred embodiment, the total amount of the protein fraction and the fiber fraction in the fiber composition is 85-100% by dry weight, based on the weight of the composition. The ratio of protein fraction to fiber fraction in the fiber composition is 0.30-0.55. The fiber composition is particularly useful for increasing the fiber content of a final food product.

[0149] The fiber composition preferably has a total combined protein and dietary fiber content (% by dry matter) of 70-100% (e.g., 70, 75, 80, 85, 90 or 95% or any intermediate value), preferably 85-100%, and a protein to dietary fiber ratio (% by dry matter) of 0.30-0.55 (e.g., 0.30, 0.35, 0.40, 0.45, 0.50, 0.55 or any intermediate value), preferably 0.30-0.45, preferably 0.30-0.40, wherein the total dietary fiber content is determined by AOAC 991.43 and the total protein content is determined by the Kjeldahl method using a conversion factor of 6.25.

[0150] The bulk density of the fiber composition is preferably 0.34 to 0.45 g / mL, its tap density is preferably 0.42 to 0.60 g / mL, and its Hausner ratio is preferably 1.15 to 1.34, preferably 1.20 to 1.24.

[0151] In particularly preferred embodiments, the fiber fraction (i.e., the total dietary fiber content) has an insoluble fiber content of 80 to 100% by dry weight, preferably 85 to 100% by dry weight, more preferably 90 to 100% by dry weight, even more preferably 91 to 100% by dry weight, even more preferably 92 to 100% by dry weight, even more preferably 93 to 100% by dry weight, even more preferably 94 to 100% by dry weight, and even more preferably 95 to 99% by dry weight, based on the total weight of the fiber fraction. It is believed that fiber compositions in which the fiber fraction consists almost entirely of insoluble fiber provide a final food product that is particularly advantageous for improving bowel habits and aiding in weight loss or maintaining a healthy weight.

[0152] In a particularly preferred embodiment, the fiber fraction comprises 5 to 90% by dry weight, preferably 10 to 90% by dry weight, more preferably 15 to 90% by dry weight, even more preferably 15 to 85% by dry weight, even more preferably 15 to 80% by dry weight, even more preferably 20 to 80% by dry weight, even more preferably 20 to 75% by dry weight, more preferably 25 to 75% by dry weight, even more preferably 25 to 70% by dry weight, even more preferably 25 to 70% by dry weight, even more preferably 30 to 70% by dry weight, even more preferably 35 to 70% by dry weight, even more preferably 35 to 65% by dry weight, even more preferably 35 to 60% by dry weight, and even more preferably 40 to 60% by dry weight of arabinoxylan, based on the total weight of fiber. Food products comprising the preferred fiber composition are believed to be particularly beneficial for improving immunomodulatory activity, cholesterol-lowering activity, mineral absorption, attenuation of type II diabetes, and prebiotic effect.

[0153] Preferably, the fiber fraction comprises at most 90% by dry weight, more preferably at most 90% by dry weight, even more preferably at most 85% by dry weight, even more preferably at most 80% by dry weight, even more preferably at most 75% by dry weight, even more preferably at most 70% by dry weight, even more preferably at most 65% by dry weight, and even more preferably at most 60% by dry weight of arabinoxylan, based on the total weight of the fiber fraction. Preferably, the fiber fraction comprises at least 5% by dry weight, more preferably at least 10% by dry weight, even more preferably at least 15% by dry weight, even more preferably at least 20% by dry weight, even more preferably at least 25% by dry weight, even more preferably at least 30% by dry weight, even more preferably at least 35% by dry weight, even more preferably at least 40% by dry weight, and even more preferably at least 45% by dry weight of arabinoxylan, based on the total weight of the fiber fraction.

[0154] In particularly preferred embodiments, the fiber fraction comprises from 0 to 70 dry weight%, preferably from 5 to 70 dry weight%, more preferably from 5 to 65 dry weight%, even more preferably from 10 to 65 dry weight%, even more preferably from 15 to 65 dry weight%, even more preferably from 15 to 60 dry weight%, even more preferably from 20 to 60 dry weight%, even more preferably from 20 to 55 dry weight%, even more preferably from 25 to 55 dry weight%, even more preferably from 25 to 50 dry weight%, even more preferably from 20 to 50 dry weight% cellulose, based on the total weight of the fiber fraction.

[0155] Preferably, the fiber fraction comprises at most 70% by dry weight, more preferably at most 65% by dry weight, even more preferably at most 60% by dry weight, even more preferably at most 55% by dry weight, even more preferably at most 50% by dry weight, even more preferably at most 45% by dry weight, and even more preferably at most 40% by dry weight of cellulose, based on the total weight of the fiber fraction. Preferably, the fiber fraction comprises at least 5% by dry weight, more preferably at least 8% by dry weight, even more preferably at least 10% by dry weight, even more preferably at least 12% by dry weight, even more preferably at least 14% by dry weight, even more preferably at least 16% by dry weight, even more preferably at least 18% by dry weight, even more preferably at least 20% by dry weight, even more preferably at least 22% by dry weight, even more preferably at least 24% by dry weight, even more preferably at least 26% by dry weight, even more preferably at least 28% by dry weight, and even more preferably at least 30% by dry weight of cellulose, based on the total weight of the fiber fraction.

[0156] In particularly preferred embodiments, the fiber fraction comprises from 0 to 50 dry weight%, preferably from 0 to 45 dry weight%, more preferably from 0 to 40 dry weight%, even more preferably from 0 to 35 dry weight%, even more preferably from 0 to 33 dry weight%, even more preferably from 3 to 33 dry weight%, even more preferably from 5 to 30 dry weight%, even more preferably from 5 to 25 dry weight%, even more preferably from 10 to 25 dry weight%, even more preferably from 10 to 23 dry weight%, even more preferably from 13 to 23 dry weight%, even more preferably from 13 to 21 dry weight%, even more preferably from 15 to 21 dry weight% lignin, based on the total weight of the fiber fraction.

[0157] Preferably, the fiber fraction comprises at most 70 dry weight%, more preferably at most 65 dry weight%, even more preferably at most 60 dry weight%, even more preferably at most 55 dry weight%, even more preferably at most 50 dry weight%, even more preferably at most 45 dry weight%, even more preferably at most 40 dry weight%, even more preferably at most 35 dry weight%, even more preferably at most 30 dry weight%, even more preferably at most 25 dry weight%, and even more preferably at most 20 dry weight% lignin, based on the total weight of the fiber fraction. Preferably, the fiber fraction comprises at least 2 dry weight%, more preferably at least 4 dry weight%, even more preferably at least 6 dry weight%, even more preferably at least 8 dry weight%, even more preferably at least 10 dry weight%, even more preferably at least 12 dry weight%, even more preferably at least 14 dry weight%, even more preferably at least 15 dry weight%, and even more preferably at least 16 dry weight% lignin, based on the total weight of the fiber fraction.

[0158] In a particularly preferred embodiment, the fiber fraction has a soluble fiber content of 0 to 20 dry weight%, preferably 0 to 19 dry weight%, even more preferably 0 to 18 dry weight%, even more preferably 0 to 17 dry weight%, even more preferably 0 to 16 dry weight%, even more preferably 0 to 15 dry weight%, even more preferably 0 to 14 dry weight%, even more preferably 0 to 13 dry weight%, even more preferably 0 to 12 dry weight%, even more preferably 0 to 11 dry weight%, even more preferably 0 to 10 dry weight%, even more preferably 0 to 9 dry weight%, even more preferably 0 to 8 dry weight%, even more preferably 0 to 7 dry weight%, even more preferably 0 to 6 dry weight%, even more preferably 0 to 5 dry weight%, even more preferably 0 to 4 dry weight%, even more preferably 0 to 3 dry weight%, based on the total weight of the fiber fraction.

[0159] In a preferred embodiment, the fiber composition has an amino acid content of from 0 to 60 dry weight%, preferably from 0 to 50 dry weight%, more preferably from 0 to 45 dry weight%, even more preferably from 0 to 40 dry weight%, even more preferably from 1 to 39 dry weight%, even more preferably from 2 to 38 dry weight%, even more preferably from 3 to 37 dry weight%, even more preferably from 4 to 36 dry weight%, even more preferably from 5 to 35 dry weight%, even more preferably from 6 to 34 dry weight%, even more preferably from 7 to 33 dry weight%, even more preferably from 8 to 32 dry weight%, based on the weight of the composition. In a more preferred embodiment, the fiber composition has an amino acid content of from 14 to 26 dry weight%, more preferably from 15 to 25 dry weight%, even more preferably from 16 to 24 dry weight%, even more preferably from 17 to 23 dry weight%, even more preferably from 18 to 22 dry weight%, even more preferably from 19 to 21 dry weight%, based on the weight of the composition.

[0160] In particularly preferred embodiments, the fiber composition has an essential amino acid content of from 0 to 25% by weight of the composition, more preferably from 0 to 20% by dry weight, even more preferably from 0 to 15% by dry weight, even more preferably from 0 to 10% by dry weight, and even more preferably from 4 to 10% by dry weight; a conditionally essential amino acid content of from 0 to 20% by weight of the composition, more preferably from 0 to 15% by dry weight, even more preferably from 0 to 10% by dry weight, even more preferably from 0 to 8% by dry weight, and even more preferably from 2 to 8% by dry weight; and a non-essential amino acid content of from 0 to 25% by weight of the composition, more preferably from 0 to 20% by dry weight, even more preferably from 0 to 15% by dry weight, even more preferably from 0 to 10% by dry weight, and even more preferably from 4 to 10% by dry weight.

[0161] In a preferred embodiment, the fiber composition has a starch content of 0 to 10% by dry weight, preferably 0 to 9% by dry weight, more preferably 0 to 8% by dry weight, even more preferably 0 to 7.5% by dry weight, even more preferably 0 to 7% by dry weight, even more preferably 0 to 6% by dry weight, even more preferably 0 to 5% by dry weight, even more preferably 0 to 4% by dry weight, even more preferably 0 to 3% by dry weight, even more preferably 0 to 2% by dry weight, and even more preferably 0 to 1% by dry weight, based on the weight of the composition. By ensuring that the fiber composition does not have a starch content of more than 10% by dry weight, the fiber composition is particularly suitable for obtaining a final food product containing a low starch concentration, which is believed to be beneficial for lowering insulin levels, improving weight management, and reducing the risk of heart disease.

[0162] In a preferred embodiment, the fiber composition has a moisture content of at most 10% by weight of the composition. A moisture content of at most 10% by weight is beneficial for extending the shelf life of the fiber composition, more specifically for extending the time until the fiber composition becomes clumpy and therefore difficult to dissolve, and / or until the fiber composition becomes contaminated. Lower moisture concentrations further extended the shelf life. Extended shelf life is beneficial for storing the fiber composition.

[0163] Preferably, the fiber composition has a moisture content of at most 10% by weight, preferably at most 9% by weight, more preferably at most 8% by weight, even more preferably at most 7% by weight, even more preferably at most 6% by weight, even more preferably at most 5% by weight, even more preferably at most 4% by weight, even more preferably at most 3% by weight, even more preferably at most 2% by weight, and even more preferably at most 1% by weight, based on the weight of the composition. Preferably, the fiber composition has a moisture content of 0-10% by weight, more preferably 0-9% by weight, even more preferably 0-8% by weight, even more preferably 0-7% by weight, even more preferably 0-6% by weight, even more preferably 0-5% by weight, even more preferably 0-4% by weight, even more preferably 0-3% by weight, even more preferably 0-2% by weight, and even more preferably 0-1% by weight, based on the weight of the composition.

[0164] In a preferred embodiment, the fiber composition has a fat content of 0 to 15% by dry weight, more preferably 0 to 14% by dry weight, even more preferably 0 to 13% by dry weight, even more preferably 0 to 12% by dry weight, even more preferably 0 to 11% by dry weight, even more preferably 0 to 10% by dry weight, even more preferably 0 to 9% by dry weight, even more preferably 0 to 8% by dry weight, even more preferably 1 to 8% by dry weight, even more preferably 2 to 8% by dry weight, even more preferably 3 to 8% by dry weight, even more preferably 4 to 8% by dry weight, based on the weight of the composition. The fiber composition is beneficial for obtaining a final food product with a lower fat content. Food products with a low fat content are believed to be beneficial for weight loss and reducing the risk of developing heart disease, high cholesterol, and diabetes.

[0165] In a preferred embodiment, the fiber composition has a dry weight percentage of 20-90, more preferably 30-90, even more preferably 35-85, even more preferably 36-84, even more preferably 37-83, even more preferably 38-82, even more preferably 39-81, even more preferably 40-80, even more preferably 41-80, even more preferably 42-80, even more preferably 43-80, even more preferably 44-80, even more preferably 45-80, even more preferably 46-80, based on the weight of the composition. %, even more preferably 47-80 dry weight%, even more preferably 48-80 dry weight%, even more preferably 49-80 dry weight%, even more preferably 50-80 dry weight%, even more preferably 51-79 dry weight%, even more preferably 52-78 dry weight%, even more preferably 53-77 dry weight%, even more preferably 54-76 dry weight%, even more preferably 55-75 dry weight%, even more preferably 56-74 dry weight%, even more preferably 57-73 dry weight%, even more preferably 58-72 dry weight%, even more preferably 59-71 dry weight%, even more preferably 60-70%.

[0166] In a preferred embodiment, the fiber composition has a soluble fiber content, based on the weight of the composition, of from 0 to 15 dry weight%, more preferably from 0 to 14 dry weight%, even more preferably from 0 to 13 dry weight%, even more preferably from 0 to 12 dry weight%, more preferably from 0 to 11 dry weight%, even more preferably from 0 to 10 dry weight%, even more preferably from 0 to 9 dry weight%, even more preferably from 0 to 8 dry weight%, even more preferably from 0 to 7 dry weight%, even more preferably from 0 to 6 dry weight%, even more preferably from 0 to 5 dry weight%, even more preferably from 0 to 4 dry weight%, even more preferably from 0 to 3 dry weight%.

[0167] In a preferred embodiment, the fiber composition has an iron content of 9 to 15 mg (eg, 9, 10, 11, 12, 13, 14 or 15 mg, or any intermediate value), preferably 10 to 14 mg, per 100 g (dry matter) of fiber composition.

[0168] In a preferred embodiment, the fiber composition has a particle size d90 (as measured by laser diffraction) of at most 700 μm, more preferably at most 650 μm, even more preferably at most 600 μm, even more preferably at most 550 μm, even more preferably at most 500 μm, even more preferably at most 450 μm, even more preferably at most 400 μm, even more preferably at most 380 μm, even more preferably at most 360 μm, even more preferably at most 340 μm, even more preferably at most 320 μm, even more preferably at most 310 μm, even more preferably at most 300 μm.

[0169] In a preferred embodiment, the fiber composition has a diameter of at least 50 μm, more preferably at least 55 μm, even more preferably at least 60 μm, even more preferably at least 65 μm, even more preferably at least 70 μm, even more preferably at least 75 μm, even more preferably at least 80 μm, even more preferably at least 85 μm, even more preferably at least 90 μm, even more preferably at least 95 μm, even more preferably at least 100 μm, even more preferably at least 105 μm, even more preferably at least 110 μm, even more preferably at least 120 μm, even more preferably at least 130 μm, even more preferably at least 140 μm, even more preferably at least 150 μm. more preferably at least 150 μm, even more preferably at least 160 μm, even more preferably at least 170 μm, even more preferably at least 180 μm, even more preferably at least 190 μm, even more preferably at least 200 μm, even more preferably at least 210 μm, even more preferably at least 220 μm, even more preferably at least 230 μm, even more preferably at least 240 μm, even more preferably at least 250 μm, even more preferably at least 260 μm, even more preferably at least 270 μm, even more preferably at least 280 μm, even more preferably at least 290 μm, even more preferably at least 300 μm.

[0170] In a preferred embodiment, the fiber composition has a particle size d90 of 50 to 700 μm, more preferably 100 to 700 μm, even more preferably 50 to 600 μm, even more preferably 55 to 550 μm, even more preferably 60 to 500 μm, even more preferably 60 to 450 μm, even more preferably 65 to 400 μm, even more preferably 70 to 350 μm, even more preferably 75 to 300. In an even more preferred embodiment, the fiber composition has a particle size distribution d90 of 100 to 500 μm, preferably 150 to 450 μm, more preferably 200 to 500 μm, more preferably 200 to 450 μm, even more preferably 200 to 400 μm, even more preferably 250 to 350 μm, and even more preferably the fiber composition has a particle size d90 of about 300 μm.

[0171] In a preferred embodiment, the fiber composition has a sugar content, based on the weight of the composition, of from 0 to 15 dry weight%, more preferably from 0 to 14 dry weight%, even more preferably from 0 to 13 dry weight%, even more preferably from 0 to 12 dry weight%, more preferably from 0 to 11 dry weight%, even more preferably from 0 to 10 dry weight%, even more preferably from 0 to 9 dry weight%, even more preferably from 0 to 8 dry weight%, even more preferably from 0 to 7 dry weight%, even more preferably from 0 to 6 dry weight%, even more preferably from 0 to 5 dry weight%, even more preferably from 0 to 4 dry weight%, even more preferably from 0 to 3 dry weight%, even more preferably from 0 to 2 dry weight%.

[0172] In a preferred embodiment, the fiber composition has a total carbohydrate content, based on the weight of the composition, of at most 95 dry weight%, preferably at most 90 dry weight%, more preferably at most 89 dry weight%, even more preferably at most 88 dry weight%, even more preferably at most 87 dry weight%, even more preferably at most 86 dry weight%, even more preferably at most 85 dry weight%, even more preferably at most 84 dry weight%, even more preferably at most 83 dry weight%, even more preferably at most 82 dry weight%, even more preferably at most 81 dry weight%, even more preferably at most 80 dry weight%, even more preferably at most 79 dry weight%, even more preferably at most 78 dry weight%, even more preferably at most 77 dry weight%, even more preferably at most 76 dry weight%, even more preferably at most 75 dry weight%, even more preferably at most 74 dry weight%, even more preferably at most 73 dry weight%, even more preferably at most 72 dry weight%, even more preferably at most 71 dry weight%, even more preferably at most 70 dry weight%.

[0173] In a preferred embodiment, the fiber composition has a total carbohydrate content of at least 40 dry weight%, preferably at least 41 dry weight%, more preferably at least 42 dry weight%, even more preferably at least 43 dry weight%, even more preferably at least 44 dry weight%, even more preferably at least 45 dry weight%, even more preferably at least 46 dry weight%, even more preferably at least 47 dry weight%, even more preferably at least 48 dry weight%, even more preferably at least 49 dry weight%, even more preferably at least 50 dry weight%, even more preferably at least 51 dry weight%, even more preferably at least 52 dry weight%, even more preferably at least 53 dry weight%, even more preferably at least 54 dry weight%, even more preferably at least 55 dry weight%, even more preferably at least 56 dry weight%, even more preferably at least 57 dry weight%, even more preferably at least 58 dry weight%, even more preferably at least 59 dry weight%, even more preferably at least 60 dry weight%, even more preferably at least 61 dry weight%, even more preferably at least 62 dry weight%, and even more preferably at least 63 dry weight%, based on the weight of the composition.

[0174] In particularly preferred embodiments, the fiber composition has a total carbohydrate content, based on the weight of the composition, of from 50 to 95 dry weight%, preferably from 50 to 90 dry weight%, more preferably from 50 to 85 dry weight%, even more preferably from 50 to 80 dry weight%, even more preferably from 55 to 80 dry weight%, even more preferably from 55 to 75 dry weight%, more preferably from 60 to 70 dry weight%.

[0175] In a preferred embodiment, the fiber composition has an ash content, based on the weight of said composition, of 0 to 15 dry weight%, preferably 0 to 10 dry weight%, more preferably 0 to 9 dry weight%, even more preferably 0 to 8 dry weight%, even more preferably 1 to 8 dry weight%, even more preferably 2 to 8 dry weight%, even more preferably 2 to 7 dry weight%, even more preferably 3 to 6 dry weight%.

[0176] In a preferred embodiment, the fiber composition has an alcohol content of 0% by dry weight based on the weight of said composition.

[0177] In a preferred embodiment, the fiber composition is packaged in a packaging having a food-grade plastic liner on at least one side, preferably all sides, of the interior. Preferably, the packaging further comprises multi-wall kraft paper.

[0178] An exemplary fiber composition of the present invention is a powdered food composition comprising a protein fraction and a fiber fraction, the composition being derived from brewer's spent grain, the total amount of the protein fraction and the fiber fraction in the composition being between 70 and 100% by dry weight based on the weight of the composition, the ratio of the protein fraction to the fiber fraction in the composition being between 0.30 and 0.65, the composition having a starch content between 0 and 7.5% by dry weight, and the composition having an insoluble fiber content between 40 and 80% by dry weight.

[0179] Fiber compositions according to the present invention can also be described with reference to the following numbered paragraphs:

[0180] 1. A powdered food composition comprising a protein fraction and a fiber fraction, characterized in that the composition is derived from plant material, the plant material being barley, barley malt, or a distillery or brewery by-product, preferably brewer's spent grain, the total amount of the protein fraction and the fiber fraction in the composition being 70 to 100% by weight (dry mass) based on the weight of the composition, and the ratio of protein fraction to fiber fraction in the composition being 0.30 to 0.70.

[0181] 2. The composition described in item 1, wherein the total amount of the protein fraction and the fiber fraction in the composition is 85 to 100% by dry weight based on the weight of the composition, and the ratio of the protein fraction to the fiber fraction in the composition is 0.30 to 0.55.

[0182] 3. The composition of either paragraph 1 or paragraph 2, wherein the fiber fraction has an insoluble fiber content of 80 to 100% by dry weight of the fiber fraction, preferably 90 to 100% by dry weight, and even more preferably 95 to 99% by dry weight.

[0183] 4. The composition according to paragraph 3, wherein the fiber fraction comprises 20 to 80% by dry weight, preferably 35 to 65% by dry weight, of arabinoxylan, 15 to 65% by dry weight, preferably 25 to 55% by dry weight, of cellulose, and 3 to 33% by dry weight, preferably 13 to 23% by dry weight, of lignin.

[0184] 5. A composition according to any one of paragraphs 1 to 4, wherein the fibre fraction has a soluble fibre content of 0 to 20% by dry weight of the fibre fraction, preferably 0 to 10% by dry weight, and even more preferably 0 to 5% by dry weight.

[0185] 6. A composition according to any one of paragraphs 1 to 5, having a starch content of 0 to 7.5% by dry weight, preferably 0 to 5% by dry weight, more preferably 0 to 3% by dry weight, based on the weight of the composition.

[0186] 7. The composition of any of paragraphs 1 to 6, wherein the composition has a water content of up to 10% by weight, based on the weight of the composition.

[0187] 8. The composition of any of paragraphs 1 to 7, having a fat content of 0 to 15% by dry weight, preferably 0 to 10% by dry weight, more preferably 0 to 6% by dry weight, based on the weight of the composition.

[0188] 9. The composition according to any one of paragraphs 1 to 8, having an insoluble fiber content of 45 to 85% by dry weight, preferably 55 to 75% by dry weight, more preferably 60 to 70% by dry weight, based on the weight of the composition.

[0189] 10. The composition of any of paragraphs 1 to 9, having a soluble fiber content of 0 to 10% by dry weight, preferably 0 to 7% by dry weight, more preferably 0 to 3% by dry weight, based on the weight of the composition.

[0190] 11. The composition according to any one of paragraphs 1 to 10, having a particle size distribution d90 of 100 to 700 μm, preferably 200 to 500 μm, more preferably 250 to 350 μm.

[0191] 12. A composition according to any one of paragraphs 1 to 11, having a sugar content of 0 to 15% by dry weight, preferably 0 to 10% by dry weight, more preferably 0 to 5% by dry weight, based on the weight of the composition.

[0192] 13. The composition of any of paragraphs 1 to 12, having a total carbohydrate content of 50 to 85% by dry weight, preferably 55 to 75% by dry weight, more preferably 60 to 70% by dry weight, based on the weight of the composition.

[0193] 14. The composition of any of paragraphs 1 to 13, having an ash content of 0 to 10% by dry weight, preferably 0 to 7.5% by dry weight, more preferably 1 to 5% by dry weight, based on the weight of the composition.

[0194] 15. A powdered food composition comprising a protein fraction and a fiber fraction, characterized in that the composition is derived from plant material, the plant material is selected from distillery or brewery by-products, preferably brewer's spent grain, the total amount of the protein fraction and the fiber fraction in the composition is between 70 and 100% by dry weight based on the weight of the composition, the ratio of protein fraction to fiber fraction in the composition is between 0.30 and 0.65, the powdered food composition has a starch content of between 0 and 5% by dry weight, and an insoluble fiber content of between 40 and 80% by dry weight. [Example]

[0195] The present invention will now be further illustrated with reference to the following examples. The present invention is in no way limited to the examples given or to the embodiments presented in the figures.

[0196] Example 1 (reference): The grinding techniques were evaluated using the following types of mills: - Pin mill (100UPZ, Hosokawa-Alpine®, equipped with pin disc) -Beater Mill (100UPZ, Hosokawa-Alpine®, equipped with beater disc) -Impact (ZPS) mill (70ZPS, Hosokawa-Alpine (registered trademark)) -Attrition mill (ATM8 attrition mill, Poiter mill) - Counter-rotating pin mill (CW250 Alpine CW Contraplex Pin Mill, Hosokawa Micron Powder Systems)

[0197] A representative sample of the dried BSG was coarsely ground using a knife mill (SM300, Retsch®) to remove any agglomerates present after the drying process and then used for evaluation.

[0198] Impact (ZPS) mills were not able to effectively reduce the fibrous material to a small particle size powder suitable for fractionation. Similarly, beater mills were unable to produce a sufficiently fine powder. Pin mills, attrition mills, and counter-rotating pin mills were all effective and could produce the desired bimodal particle size distribution using different milling principles.

[0199] Example 2 (reference): The attrition mill and counter-rotating pin mill of Example 1 were used in combination with an air classifier (70ATP classifier, Hosokawa-Alpine®).

[0200] The rotation speed of the attrition mill was set to 50 Hz, and an evaporation capacity of 50 kg / h was obtained. The retention time in the apparatus was monitored, and a powder with a d90 of 200 to 300 μm was obtained.

[0201] The counter-rotating pin mill had each rotor set at 6500, 8000 or 9400 rpm.

[0202] The air classifier is 100m 3 The air flow rate was set at 1000 rpm, ...

[0203] The particle size distribution of the powder obtained after attrition milling and the powder obtained after subsequent air classification of the attrition milled powder at 5000 rpm is shown in Figure 1.

[0204] The particle size distribution of the powder obtained after counter-rotating pin milling (9400 rpm each rotor) and subsequent air classification of the pin-milled powder at 5000 rpm is shown in Figure 2.

[0205] The protein content (% dry matter; as determined by the Kjeldahl method; conversion factor 6.25) of the coarse and fine fractions obtained by attrition milling and subsequent air classification of the attrition milled powder at 5000 rpm is shown in Figure 3 .

[0206] The protein content (% dry matter; as determined by the Kjeldahl method; conversion factor 6.25) of the coarse and fine fractions obtained by counter-rotating pin milling and subsequent air classification of the pin-milled powder is shown in Figure 4 .

[0207] From Figures 1-4 it can be seen that the combination of a pin mill, particularly a counter-rotating pin mill with an air classifier, achieves surprisingly good separation into a high protein (fine) fraction and a low protein / high fiber (coarse) fraction.

[0208] Examples 3 to 10: Sample preparation: Wet BSG containing spent barley was sourced from a brewery. The BSG was dried, milled and fractionated into fine and coarse components.

[0209] The drying process was carried out using a tray oven until the moisture content was reduced to 10% or less. The wet BSG was placed in the oven and the moisture concentration was monitored until it reached a concentration of 10% or less.

[0210] The milling was carried out using a counter-rotating pin mill (CW250 Alpine CW Contraplex Pin Mill, Hosokawa Micron Powder Systems) with each rotor set at 6500, 8000, or 9400 rpm.

[0211] The fraction is 100m 3 The air flow rate was set at 9 kg / h and the rotation speed was set at 3000 rpm, 3500 rpm, or 5000 rpm using an air classifier (70ATP classifier, Hosokawa-Alpine®). The feed rate was set at 9 kg / h.

[0212] Analysis method: Total dietary fiber content was determined according to AOAC Official Method 2011.25. Samples were desugared and defatted to determine insoluble dietary fiber, soluble dietary fiber, and total dietary fiber in foods. The samples were then subjected to enzymatic digestion with thermostable α-amylase, protease, and amyloglucosidase to remove starch and protein. The insoluble dietary fiber content was filtered, washed, dried, and weighed. The residue was divided, and one portion was tested for protein content, while the other portion was tested for ash content. The insoluble dietary fiber content was determined gravimetrically after correction for protein, ash, and a blank. For soluble fiber, the filtrate was precipitated with alcohol, and the water:alcohol-insoluble fiber was determined gravimetrically. The unprecipitated water:alcohol-soluble fiber was filtered, deionized, concentrated, and determined by liquid chromatography.

[0213] Protein content was determined by digesting the sample with a mixture of concentrated sulfuric acid and potassium sulfate using copper(II) sulfate as a catalyst to convert any organic nitrogen present to ammonium sulfate. Excess sodium hydroxide was automatically added to the cooled digest to liberate ammonia from the ammonium sulfate. The ammonia was automatically distilled into an excess of an automatically dispensed indicator boric acid solution and then automatically titrated with a standard sulfuric acid solution. The nitrogen content of the sample was calculated from the amount of ammonia produced. The amount of nitrogen was measured as ammonia produced, determined under the conditions specified in this procedure, and expressed in appropriate units. The nitrogen content determined above was multiplied by the relevant factor (6.25) to express it as % protein by mass.

[0214] The total amount of protein and fiber fractions was calculated by summing the protein and fiber fractions. The ratio of protein to fiber fraction was calculated by dividing the protein fraction by the fiber fraction.

[0215] The fat content was determined gravimetrically after acid hydrolysis and subsequent digestion of the samples with hydrochloric acid, after which the samples were filtered, dried and extracted with petroleum ether.

[0216] The total mass was determined, and the moisture content, ash content, fat content, and protein content were subtracted from the total mass to obtain the total carbohydrate fraction.

[0217] Starch content was obtained by subtracting the total dietary fiber fraction from the total carbohydrate fraction.

[0218] Example 3: The fine and crude compositions were analyzed. The total dietary fiber fraction, protein fraction, fat content, and ash content were determined and expressed as % by weight (dry mass). The total amount of protein and fiber fractions, and the ratio of protein to fiber fraction were calculated.

[0219] The values ​​obtained for nine different samples of fine composition (1f-9f) and eight different samples of coarse composition (1c-8c) are shown in Tables 1a and 1b.

[0220] [Table 1a]

[0221] [Table 1b]

[0222] Example 4 (Comparative): Other powder compositions and seeds or bran were analyzed and the values ​​obtained are shown in Table 2.

[0223] [Table 2]

[0224] From Table 2 it is clear that none of the compared flours, brans or seeds have a total protein and fiber fraction of 70 to 100% by weight, none have a protein to fiber fraction ratio of 0.70 to 3.50, and none have a protein to fiber fraction ratio of 0.30 to 0.70.

[0225] Example 5: General analysis was carried out on the fine and coarse compositions and the results obtained are shown in Tables 3a and 3b.

[0226] [Table 3a]

[0227] [Table 3b]

[0228] From these results it can be concluded that the fine composition is high in total protein and fiber fractions, and the coarse composition is high in total protein and fiber fractions, but both compositions have very low fat, sugar and starch contents.

[0229] Example 6: Microbiological analysis was carried out on the fine and crude compositions and the results obtained are shown in Tables 4a and 4b.

[0230] [Table 4a]

[0231] [Table 4b]

[0232] The results indicate that neither composition contains harmful bacterial cultures and both are suitable for use in the human diet.

[0233] Example 7: Specification analysis was carried out on the fine and coarse compositions and the results are shown in Tables 5a and 5b.

[0234] [Table 5a]

[0235] [Table 5b]

[0236] Example 8: Amino acid analysis was performed on the fine and crude compositions, and the results are shown in Tables 6a and 6b.

[0237] [Table 6a]

[0238] The results show that the tested micronized composition has an essential amino acid content of 40.6% by dry weight, a conditionally essential amino acid content of 9.36% by dry weight, and a non-essential amino acid content of 15.48% by dry weight.

[0239] [Table 6b]

[0240] The results show that the crude composition tested has an essential amino acid content of 7.76% by dry weight, a conditionally essential amino acid content of 4.62% by dry weight, and a non-essential amino acid content of 7.67% by dry weight.

[0241] Example 9: Mineralogical analysis was carried out on the fine and coarse compositions and the results are shown in Tables 7a and 7b.

[0242] [Table 7a]

[0243] [Table 7b]

[0244] Example 10: Vitamin analysis was carried out on the fine and crude compositions and the results are shown in Tables 8a and 8b.

[0245] [Table 8a]

[0246] [Table 8b]

[0247] Example 11 (reference): The dry mass of barley plant husks and brewer's spent grains obtained from breweries were analyzed for total dietary fiber, protein, fat, and ash content. Additionally, the total protein and fiber fractions and the ratio of the protein to fiber fractions were calculated. The total protein and fiber fractions were calculated by summing the protein and fiber fractions. The ratio of the protein to fiber fraction was calculated by dividing the protein fraction by the fiber fraction. The results are shown in Table 9.

[0248] [Table 9]

Claims

1. 1. A method for producing a fiber composition and a protein composition, comprising: a) providing dried brewer's spent grain having a moisture content of 10% by weight or less; b) micronizing the dried brewers spent grains using a pin mill to obtain micronized brewers spent grains having a particle size (d50) of 30 to 130 μm and a particle size (d90) of 150 to 350 μm as determined by laser diffraction; c) fractionating the micronized brewer's spent grain using an air classifier to obtain a coarse fraction and a fine fraction; and d) recovering the coarse fraction to obtain the fiber composition, and recovering the fine fraction to obtain the protein composition; the fiber composition has a total combined protein and dietary fiber content (% dry matter weight) of 70 to 100% and a protein to dietary fiber ratio (% dry matter weight) of 0.30:1 to 0.55:1; the protein composition has a total combined protein and dietary fiber content (% dry matter weight) of 80 to 100% and a protein to dietary fiber (% dry matter weight) ratio of 0.75:1 to 1.5:1; A method in which the total dietary fiber content of the total combined protein and dietary fiber content is determined according to AOAC 991.43, and the total protein content of the total combined protein and dietary fiber content is determined by the Kjeldahl method using a conversion factor of 6.

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2. 10. The method of claim 1, wherein the brewer's spent grain comprises spent barley.

3. 3. The method of claim 1 or 2, wherein the brewer's spent grain is spent grain obtained from a brewing process in which the grain used in brewing comprises barley in an amount of at least 40% by weight, based on the total dry weight of the grain.

4. 4. The method of any one of claims 1 to 3, wherein the brewer's spent grain has a total dietary fiber content (% dry matter wt) of 48% to less than 62% as determined by AOAC 991.43, and a total protein content (% dry matter wt) of more than 20% to less than 35% as determined by the Kjeldahl method using a conversion factor of 6.

25.

5. 5. The method of any one of claims 1 to 4, wherein the step of providing dried brewer's spent grain comprises collecting brewer's spent grain from a brewery and then drying it to a moisture content of 10% by weight or less.

6. 6. The method of claim 5, wherein the drying is performed within 4 hours of the collection.

7. 7. The method of claim 5 or 6, wherein the brewer's spent grain is dehydrated before drying.

8. The method according to any one of claims 5 to 7, wherein the drying is carried out in an oven, a flash dryer, a ring dryer or a fluidized bed dryer.

9. 9. The method of any one of claims 1 to 8, wherein the dried brewer's spent grains are subjected to de-lumping before micronization.

10. The method of any one of claims 1 to 9, wherein the pin mill is a counter-rotating pin mill.

11. 11. The method of any one of claims 1 to 10, wherein the micronized brewer's spent grain has a particle size (d50) of 30 to 70 μm and a particle size (d90) of 150 to 300 μm as determined by laser diffraction.

12. 12. The method of any one of claims 1 to 11, wherein said fractionation comprises selecting a rotational speed and air flow rate of said air classifier to optimize said fractionation into said coarse and fine fractions.

13. 1. A method for producing a fiber composition and a protein composition, comprising: a) providing dried brewer's spent grain having a moisture content of 10% by weight or less; b) micronizing the dried brewers spent grains using a pin mill to obtain micronized brewers spent grains having a particle size (d50) of 30 to 130 μm and a particle size (d90) of 150 to 350 μm as determined by laser diffraction; c) fractionating the micronized brewer's spent grain using an air classifier to obtain a first coarse fraction and a first fine fraction; d) micronizing the first coarse fraction to obtain a micronized first coarse fraction; e) fractionating the micronized first coarse fraction to obtain a second coarse fraction and a second fine fraction; f) recovering the second coarse fraction to obtain the fiber composition, wherein the fiber composition has a total combined protein and dietary fiber content (% dry matter weight) of 70-100% and a protein to dietary fiber ratio (% dry matter weight) of 0.30:1 to 0.55:1; and g) combining the first and second fine fractions to obtain the protein composition, wherein the protein composition has a total combined protein and dietary fiber content (% dry matter weight) of 80-100% and a protein to dietary fiber (% dry matter weight) ratio of 0.75:1 to 1.5:1; A method in which the total dietary fiber content of the total combined protein and dietary fiber content is determined according to AOAC 991.43, and the total protein content of the total combined protein and dietary fiber content is determined by the Kjeldahl method using a conversion factor of 6.

25.

14. 1. A method for producing a fiber composition and a protein composition, comprising: a) providing dried brewer's spent grain having a moisture content of 10% by weight or less; b) micronizing the dried brewers spent grains using a pin mill to obtain micronized brewers spent grains having a particle size (d50) of 30 to 130 μm and a particle size (d90) of 150 to 350 μm as determined by laser diffraction; c) fractionating the micronized brewer's spent grain using an air classifier to obtain a first coarse fraction and a first fine fraction; d) fractionating the first coarse fraction to obtain a second coarse fraction and a second fine fraction; e) recovering the second coarse fraction to obtain the fiber composition, wherein the fiber composition has a total combined protein and dietary fiber content (% dry matter weight) of 70-100% and a protein to dietary fiber ratio (% dry matter weight) of 0.30:1 to 0.55:1; and f) combining the first and second fine fractions to obtain the protein composition, wherein the protein composition has a total combined protein and dietary fiber content (% dry matter weight) of 80-100% and a protein to dietary fiber (% dry matter weight) ratio of 0.75:1 to 1.5:1; A method in which the total dietary fiber content of the total combined protein and dietary fiber content is determined according to AOAC 991.43, and the total protein content of the total combined protein and dietary fiber content is determined by the Kjeldahl method using a conversion factor of 6.

25.

15. 15. The method of any one of claims 1 to 14, wherein the fiber composition has a particle size (d90) of 200 to 500 μm as determined by laser diffraction.

16. 16. The method of any one of claims 1 to 15, wherein the fiber composition has a total dietary fiber content (% dry matter wt) of greater than 55% as determined by AOAC 991.

43.

17. 17. The method of any one of claims 1 to 16, wherein the fiber composition has a total insoluble fiber content (% dry matter wt) of 55 to 75%, and a total soluble dietary fiber content (% dry matter wt) of 0 to 10%, as determined by AOAC 2011.

25.

18. 18. The method of any one of claims 1 to 17, wherein the fiber composition has a total protein content (% dry matter wt) of 15 to 30% as determined by the Kjeldahl method using a conversion factor of 6.

25.

19. 19. The method of any one of claims 1 to 18, wherein the fiber composition has a total combined protein and dietary fiber content (% dry matter wt) of 85 to 100%, and a protein to dietary fiber ratio (% dry matter wt) of 0.30:1 to 0.45:1, wherein the total dietary fiber content is determined by AOAC 991.43 and the total protein content is determined by the Kjeldahl method using a conversion factor of 6.

25.

20. 20. The method of any one of claims 1 to 19, wherein the fiber composition has a bulk density of 0.34 to 0.45 g / mL, a tapped density of 0.42 to 0.60 g / mL, and a Hausner ratio of 1.15 to 1.

34.

21. 21. The method of any one of claims 1-20, wherein the total dietary fiber content (dry weight) of the fiber composition is at least 10% higher than the total dietary fiber content (dry weight) of the brewer's spent grains as determined by AOAC 991.

43.

22. 22. The method of any one of claims 1 to 21, wherein the total protein content (dry weight) of the fiber composition is at least 16% lower than the total protein content (dry weight) of the brewer's spent grain as determined by the Kjeldahl method using a conversion factor of 6.

25.

23. 23. The method according to any one of the preceding claims, wherein the fibre composition has an iron content of 9 to 15 mg per 100 g (dry matter) of the fibre composition.

24. 24. The method of any one of claims 1 to 23, wherein the fiber composition has an iron content that is at least 18% lower than the iron content of the brewer's spent grain.

25. 25. The method of any one of claims 1 to 24, wherein the protein composition has a particle size (d90) of 20 to 200 μm as determined by laser diffraction.

26. 26. The method of any one of claims 1 to 25, wherein the protein composition has a total dietary fiber content (% dry matter wt) of more than 35% and less than 55%, as determined by AOAC 991.

43.

27. 27. The method of any one of claims 1 to 26, wherein the protein composition has a total insoluble fiber content (% dry matter wt) of 30 to 60%, and a total soluble dietary fiber content (% dry matter wt) of 0 to 10%, as determined by AOAC 2011.

25.

28. 28. The method of any one of claims 1 to 27, wherein the protein composition has a total protein content (% dry matter wt) of at least 33% as determined by the Kjeldahl method using a conversion factor of 6.

25.

29. 29. The method of any one of claims 1 to 28, wherein the protein composition has a total combined protein and dietary fiber content (% dry matter wt) of 80 to 100% and a protein to dietary fiber (% dry matter wt) ratio of 0.75 to 1.5, wherein the total dietary fiber content is determined according to AOAC 991.43 and the total protein content is determined by the Kjeldahl method using a conversion factor of 6.

25.

30. 30. The method of any one of claims 1 to 29, wherein the protein composition has a bulk density of 0.25 to 0.35 g / mL, a tapped density of 0.30 to 0.42 g / mL, and a Hausner ratio of 1.18 to 1.

30.

31. 31. The method of any one of claims 1 to 30, wherein the total protein content (dry weight) of the protein composition is at least 19% higher than the total protein content (dry weight) of the brewer's spent grain, as determined by the Kjeldahl method using a conversion factor of 6.

25.

32. 32. The method of any one of claims 1-31, wherein the total dietary fiber content (dry weight) of the protein composition is at least 13% less than the total dietary fiber content (dry weight) of the brewer's spent grains as determined by AOAC 991.

43.

33. 33. The method of any one of claims 1 to 32, wherein the protein composition has an iron content of 14 to 26 mg per 100 g (dry matter) of the protein composition.

34. 34. The method of any one of claims 1 to 33, wherein the protein composition has an iron content that is at least 20% higher than the iron content of the brewer's spent grain.

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