PROCESS FOR PRODUCING A FILLER FROM BREWER'S SPENT GRAIN, FILLER, USE OF A FILLER AND FOODSTUFF

Abstract

A process for producing a filler from brewer's spent grain. The process comprises a) comminuting the brewer's spent grain, b) heating the brewer's spent grain, c) optionally, fermenting the brewer's spent grain, d) optionally, reducing the moisture content of the brewer's spent grain, and e) optionally, mixing the brewer's spent grain with at least one flavor-modifying food additive, such as a sugar substitute(s) and/or an aroma. The brewer's spent grains may be withdrawn from a mash, such as a beer or a barley mash. The comminuting of the brewer's spent grain in step a) may be a milling. Reduction of the moisture content may be effected mechanically, in a first substep d1), and thermally, in a second substep d2). Also disclosed are a filler obtained or obtainable by this process, a use of such a filler and a foodstuff comprising at least one such filler.

Claims

1-18. (canceled)

19. A process for producing a filler from brewer's spent grain, the process comprising the steps of: a) comminuting the brewer's spent grain, and b) heating the brewer's spent grain.

20. The process as claimed in claim 19, wherein the process further comprises the steps of: c) fermenting the brewer's spent grain, d) reducing a moisture content of the brewer's spent grain, and e) mixing the brewer's spent grain with at least one flavor-modifying food additive.

21. The process as claimed in claim 20, wherein the steps are performed in a sequence steps a), b), c), d) and e).

22. The process as claimed in claim 19, wherein, prior to step a), the brewer's spent grain is extracted from a mash.

23. The process as claimed in claim 19, wherein the comminution of the brewer's spent grain, in step a), is effected by wet milling, and step b) is performed after step a).

24. The process as claimed in claim 20, wherein the comminution of the brewer's spent grain, in step a), is effected by dry milling, and step b) is performed after step d).

25. The process as claimed in claim 19, wherein the particle sizes of the brewer's spent grain, after step a), are between 200 m and 1600 m, and step b) is performed after step a).

26. The process as claimed in claim 19, wherein the brewer's spent grain in step b) is heated to a temperature which is in a range from 70 C. to 130 C.

27. The process as claimed in claim 26, wherein the temperature is held for a duration of time of from 2 minutes to 120 minutes.

28. The process as claimed in claim 20, wherein step d) comprises a first sub-step d1) in which the moisture content of the brewer's spent grain is reduced mechanically.

29. The process as claimed in claim 28, wherein the moisture content of the brewer's spent grain, immediately after the first sub-step d1), is in a range from 50% by weight to 70% by weight.

30. The process as claimed in claim 20, wherein step d) comprises a second sub-step d2) in which the moisture content of the brewer's spent grain is reduced thermally.

31. The process as claimed in claim 20, wherein the moisture content of the brewer's spent grain, immediately after step d), is in a range from 4% by weight to 15% by weight.

32. A filler obtained or obtainable by a process as claimed in claim 19.

33. The filler as claimed in claim 32, wherein the filler has particles having particle sizes of between 50 m to 1000 m.

34. A use of a filler obtained or obtainable by a process as claimed in claim 19 for supplementation purposes in a foodstuff.

35. A foodstuff comprising at least one filler obtained or obtainable by a process as claimed in claim 19.

36. The foodstuff as claimed in claim 35, wherein the foodstuff comprises sugar and/or at least one sugar substitute.

37. The foodstuff as claimed in claim 36, wherein the foodstuff has a property selected from the group consisting of: a proportion of sugar in the foodstuff being at least 2% by weight; a proportion of sugar substitute(s) being at least 0.06% by weight; and the sugar being present to a proportion of x% by weight and the sugar substitute(s) being present to a proportion of y% by weight according to the formula $\frac{y}{0.03}+x=z$ z being at least 2% by weight.

38. The foodstuff as claimed in claim 36, wherein the foodstuff is selected from the group consisting of: snacks, bakery products, patisserie products, breakfast cereals, sauces, instant drinks, and pasta, pastes, spreads, fillings.

Description

BRIEF DESCRIPTION OF THE DRAWING

[0046] The invention will be explained in wore detail below on the basis of an exemplary embodiment.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0047] In a beer brewing process that is known per se, brewer's spent grain having a moisture content of approx. 78% by weight was separated after the lautering. This brewer's spent grain was stabilized in a step a) by heating to approx. 100 C. over 5.4 minutes. This was followed in a step b) by a mechanical reduction of the moisture content to approx. 70% by weight and also in a step c) by fermentation using yeast. Subsequently, the material was dried to a moisture content of 6.5% by weight in a thermal drying step d). This material was then comminuted in a step e) using a roller mill and screened using a 0.30 mm screen, whereupon 99.8% by weight of the particles present in the brewer's spent grain had a size of less than 280 m. FIG. 1 shows the dried powder obtained as a result.

[0048] This dried powder was used to produce brewer's spent grain butter cookies from the following recipe: 250 g of butter, 125 g of sugar, 125 g of fermented, dried brewer's spent grain, 250 g of wheat flour, 100 g of eggs, 50 g of water. The butter, water and sugar were firstly mixed for 2 minutes. Next, the eggs were added and the mixture was mixed for 1 minute. After adding flour and brewer's spent grain, the mixture was once again mixed for 1 minute. This resulted in a dough of in total 900 g, which was cooled, rolled out to a thickness of 8 mm, cut out into cookies and baked in a rack oven.