EA042027B1 - PROTEIN PRODUCT FROM BEER GRASS AND METHOD FOR ITS PRODUCTION - Google Patents

Description

Technical field

SUBSTANCE: group of inventions relates to the food industry and concerns a technology for processing waste from the brewing industry, namely, a method for processing brewer's grains to obtain a barley protein product in the form of a powder (concentrate), which can be used in food products with therapeutic, prophylactic and dietary properties. In particular, brewer's grain protein is of the most significant interest for use in bakery products, confectionery, sausage production, sports and dietary nutrition. In addition, the invention can be used in animal husbandry as a feed additive and agriculture as a soil fertilizer, etc.

State of the art

At breweries, after the production of beer, waste is generated in the form of brewer's grains, consisting of the remains of barley shell, grain particles saturated with protein and fat. It is this beer (malt) grains that is of the greatest interest among all the secondary raw materials of the brewing industry, since it is formed in large quantities and contains many valuable food components.

Beer grains are obtained at the stage of filtration of sugared beer mash. The percentage mass composition of spent grains in beer production waste is at least 98%. The pellet consists of liquid and solid phases. The solid phase, which is approximately 45% in spent grains, contains grain shells, particles of grain kernels. Beer pellets contain fats, fiber, and amino acids: histidine, lysine, leucine, isoleucine, methionine, valine, glycine, threonine, serine, alanine, arginine, phenylalanine, tyrosine, etc. 5 million tons of brewer's grains, the protein content of which is 25-28%, which is almost 3 times higher than its content in barley. The calorie content of raw pellets is 115 cal / g, and dry (with a moisture content of 7-10%) - 440 cal / g. The content of components in spent grains depends on the variety of barley; technologies for the production of beer malt; malt blend recipe for beer production; recipe for grouting malt in the production of beer, etc. However, the resulting quantitative content of proteins, fats, carbohydrates and fiber in the composition of spent grains has a small variation within 1-5%.

Currently, spent grains in their native form are not widely used due to the fact that their transportation and storage are difficult: already at a temperature of 15-30 ° C, after 6-8 hours, fermentation processes begin in the spent grains and it becomes unsuitable for processing and further use.

From the prior art, various methods are known for processing brewer's grains for use as a feed additive, based on its pre-drying followed by granulation or grinding (for example, EP 0694609 A2; WO 2010053493 A1; WO 2010117288 A1; WO 9822751 A1). However, part of the protein substances of spent grains are converted into an indigestible form during drying, which causes a decrease in the nutritional value of dry grains compared to wet grains. The final protein content in dried spent grains is only 27-28%. In addition, this product contains a significant amount (up to 80%) of indigestible barley malt husk. In addition, the drying of brewer grains requires significant energy consumption, and therefore is not always economically justified in the production of animal feed from it.

From the prior art methods are known for deeper processing of brewery waste. In particular, a method is known for processing liquid brewer's grains with a moisture content of 90-92%, which involves processing the feedstock by two-stage pressing: in the first stage to a moisture content of 70-75%, in the second to a moisture content of 40-45%; and two-stage drying: on the first stage to a moisture content of 20-25%, and on the second stage to a moisture content of 10%, to obtain a dry feed additive (RU 2215426). The disadvantage of this method is that during pressing, centrate containing a significant amount of nutrients is removed from the raw material. In addition, the final product is also characterized by a high content of barley husks.

From the prior art, a method is known for obtaining a protein product from brewer's grains with a protein content of 60 to 90% (WO 2018136234 A1). The method consists in the chemical-thermal treatment of brewer's grains, for which a mixture consisting of spent grain and water is added to the hydrolysis tank with constant stirring, then glucoamylase is added, the resulting mixture is heated to a temperature of 30 to 70 ° C, grain particles are crushed into of this mixture to an average size of less than 500 μm, then bring the pH of the mixture to a level of about 7 to 10.5 and add an alkaline protease to solubilize the protein. The resulting mixture is passed through a sieve with a hole diameter of 5 to 500 μm, then ultrafiltration is carried out using membranes with a pore size of 20 to 40 CDA, and then nanofiltration. The disadvantage of this method is the need to use complex and expensive equipment, a long technological cycle for obtaining a protein product - 60-105 minutes, of which 30-60 minutes is the grinding process and 30-45 minutes - hydrolysis, as well as the use of hazardous substances in the process - hydrochloric acid. or carboxylic acids and alkali. In addition, a large amount of water is used in the process of processing spent grains from 8:1 to 11:1 in relation to

- 1 042027 to brewer's grains, resulting in the formation of a significant amount of centrate, which is a waste of production and additional equipment is required for its disposal.

Also known is a protein composition obtained from spent grain raw materials during the production of beer, containing from 40 to 60% proteins, from 12 to 18% lipids, from 2 to 6% fibrous materials and from 1 to 4% ash in terms of dry weight and a method for its preparation (EP 0694609 A2). The method consists in pressing brewer grains with a roller mill with simultaneous wet peeling of grain particles and subsequent separation of the resulting product from the husk. The disadvantage of this method is that in the process of pressing with roller mills, some of the useful components are removed from the spent grains. In addition, the spent grains are not crushed before pressing, and part of the protein is bound inside the compressed husk particles, and therefore, protein is lost during the subsequent removal of the husk. In addition, for more efficient separation of the husk according to the known method, the resulting mixture (liquid protein suspension) is washed with a large amount of water, sieving the resulting suspension through sieves, repeating the process of washing and sieving up to 5 times. As a result, a large amount of centrate appears, which is a waste of production, and for its disposal additional equipment is required to ensure centrate purification.

Closest to the claimed solution is a biologically active flour from brewer's grains and a method for its production, involving the pressing of raw brewer's grains, separation into solid and liquid fractions. In this case, the liquid fraction undergoes double pressing, and the solid fraction is sterilized, dried, and ground to the state of flour containing fatty acids (RU 2250045). However, the flour obtained by this method with a moisture content of 10.8% is characterized by a protein content of not more than 30 wt.%, while the content of amino acids is not more than 25 wt.%, including essential ones, which determine the nutritional value of the protein, - no more than 10 wt.%. .

Thus, all known methods of processing brewer's grains aimed at obtaining protein powder are characterized by the complexity and duration of the process of protein isolation, high yield of centrate, which is a waste product and for the disposal of which additional equipment is required.

Disclosure of invention

The technical result of the claimed group of inventions is to obtain a product of processing brewer's grains in the form of barley protein concentrate with a protein content of at least 50 wt.% in the dry residue with a nutritional energy value of 250 ± 15 kcal while simplifying the method of its production. At the same time, the amount of centrate, which is a waste product and sent for disposal, is minimal due to its use in the technological cycle to moisten the feedstock supplied for processing.

The technical result is achieved by barley protein concentrate obtained from brewer's grains, with a moisture content of not more than 7%, a particle size of not more than 0.1 mm and containing proteins, fats, fiber, ash, while the protein content is not less than 50.0 wt.% . The optimal composition of the protein barley concentrate, containing proteins, fats, fiber, ash and amino acids, in the following amount in the dry residue, wt.%: proteins - not less than 50.0; fats - no more than 12.0; fiber - no more than 6.0; ash - less than 7.0; while the content of amino acids is not less than 40.0.

The technical result is also achieved by a method for obtaining a barley protein concentrate (flour), which consists in the fact that the original brewer grains are loosened until a homogeneous mass is obtained, mechanical inclusions are removed, then moistened, followed by its grinding with simultaneous homogenization in a colloid mill to obtain a paste-like mass (pulp) , while moistening is carried out by supplying water or centrate when loading brewer's grains into a colloidal mill to a moisture content of not more than 95%, then crushed husk is removed from the resulting pulp to obtain a suspension with a protein content of at least 50 wt.% in the dry residue. At the same time, loosening until a homogeneous mass is obtained and removal of mechanical inclusions is carried out using a vibrating sieve with a sieve opening size of 6-10 mm and at a sieve oscillation frequency of 10 to 50 Hz with an amplitude of 2-20 mm. Grinding of raw materials in a colloid mill is carried out at a rotor speed of 1800-3200 rpm to a particle size of 0.1-0.9 mm. The supply of water or centrate when loading grains in a colloidal mill is carried out to ensure uniform moistening of the raw material by volume. The removal of crushed husk after grinding is carried out by means of a screw extractor, after which the suspension is subjected to vibration filtration through sieves with a mesh size of 0.2-0.6 mm to remove residual particles of the husk. Then the resulting suspension is dried to a moisture content of not more than 7%, while drying is carried out in a spray or vacuum dryer. In a spray dryer, drying is carried out for 8-10 hours at a temperature not exceeding 200°C at an equipment capacity of 20 liters of product per hour to obtain a concentrate with a particle size of not more than 0.1 mm, preferably not more than 0.05 mm. In a vacuum dryer, drying is carried out for 8-10 hours at a temperature not exceeding 80°C with an equipment capacity of 200 liters of product per drying cycle, while the suspension is preliminarily decanted to a moisture content of not more than 60%, and after drying, the resulting dry product in the form of granules from 0.1 to 5 mm in size are crushed to a powder with a particle size of not more than 0.1 mm.

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The resulting barley protein concentrate is characterized by a high protein content (at least 50 wt.%, preferably 60-65 wt.%), which is achieved by grinding the brewer's grains with the addition of water or centrate in a colloid mill, carefully separating the husks of the brewer's grains from the food part in a screw separator with additional grinding of the processed mixture in the process of abrasion of the mixture on the filter mesh of the separator by its auger. In addition, in the process of processing brewer's grains to the final product in the form of flour, centrate does not accumulate, because the resulting centrate is sent for recycling to moisten the feedstock, and its amount sent for disposal is no more than 1% of the capacity of the brewer's grains processing line, which is kg / 1 min.

Brief description of the drawings

In FIG. 1 shows a photograph of a part of a pilot production line for obtaining a protein suspension from brewer's grains, including a vibrating screen, a conveyor, a colloid mill, a screw extractor.

In FIG. 2 shows a diagram of a production line for implementing the proposed method, where 1 is a vibrating sieve, 2 is a conveyor, 3 is a colloid mill, 4 is a water supply system, 5 is a screw extractor, 6, 8 is an impeller pump, 7 is a vibration filter, 9 is a storage tank for protein suspension, 10 - husk storage tank, 11 - protein suspension processing unit to obtain protein concentrate, 12 - centrate tank.

In FIG. 3 shows a schematic representation of the loading capacity of a colloidal mill, where A is the layout of structural elements in the loading capacity of a colloidal mill, B is a top view of the loading capacity, C is a schematic representation of a colloidal mill in cross section, where 13 is an annular water pipeline, 14 are holes in the pipeline for supplying water or centrate, 15, 16, 17 - level sensors, 18 - control valve for water supply, 19 - stator, 20 - rotor, 21 - stator housing, 22 - rotor shaft, 23 - loading capacity of colloid mill 3.

Implementation of the invention

Below is a more detailed description of the claimed invention, which does not limit the scope of the claims of the claimed invention, but demonstrates the possibility of carrying out the invention with the achievement of the claimed technical result.

The original brewer's grains with a moisture content of 70-90% are subjected to processing before the expiration of 3 hours after its receipt (from the moment it was formed as a beer production waste). The temperature of the grains at the time of receipt from production can be from 2 to 80°C. The grains are loaded manually or by any mechanized method onto a vibrating sieve 1 (Fig. 1, 2) with a sieve mesh size of 6-10 mm, equipped with a magnetic trap, in which the grains are loosened and mechanical and metallic foreign inclusions are removed from it. Processing on a vibrating screen 1 consists in sieving grains with a sieve oscillation frequency of 10 to 50 Hz with an amplitude of 2-20 mm for 2-10 s to obtain raw materials without lumps and a homogeneous composition for the next stage of processing, at which it is crushed. Loosening of brewer's grains until a homogeneous mass is obtained with the removal of mechanical impurities can be implemented in addition to the vibrating screen by any other device or set of devices known from the prior art that provides the listed functionality. Further, for grinding, the loosened brewer's grains are fed by a conveyor 2 to a colloid mill 3 (Fig. 3) or another grinder that provides grinding to a fraction of 0.1-0.9 mm. At the same time, in the process of loading raw materials, water is gradually added to the loading capacity of the colloid mill to ensure uniform moistening of the raw materials by volume, which can be carried out in continuous or pulsating modes. The amount of water supplied is typically between 0.5:1 and 1:1 by weight relative to spent grains. The calculation of the amount and rate of water supply can be made preliminary on the basis of the measured initial parameters of the moisture content of the grains received for processing, taking into account the loss of moisture when the grains are sifted through a vibrating screen. The moisture content of spent grains processed in a colloid mill should preferably be in the range of 90-95%. In the colloid mill 3, it is uniformly mixed (and/or homogenized) until a paste-like homogeneous mass is obtained - a pulp with a viscosity of preferably 750-1400 cPa-s, which then flows by gravity into the screw extractor 5, in which the mass is additionally crushed and divided into a suspension with a moisture content of 90-95% and a viscosity of 1.5-3 cPa-s; and a husk with a husk particle size of 0.01 to 1.0 mm and a moisture content of 60-75%. The temperature of the grains processed in the colloid mill and screw extractor can be from 2 to 90°C. The supply of grains to the colloid mill can be carried out by any means known from the prior art, for example, a screw, or a belt, or a scraper conveyor.

Grinding of brewer's grains in a colloid mill 3 occurs in the housing 21 between the working surfaces of the rotor 20 and stator 19, for example, when the rotor 20 of the mill rotates at a speed of 1800-3200 rpm, which makes it possible to provide a thick, uniform, but fluid pulp consistency for maximum extraction nutrient fraction from the feedstock at the stage of screw extraction. The centrifuge obtained by post-treatment of the suspension (when it is concentrated), preferably

- 3 042027 to be used for feeding into the colloid mill 3 instead of water, which ensures a more complete extraction of the nutrient fraction remaining in the centrate, and also eliminates the need to dispose of the centrate, saving resources needed in the case of disposal of the centrate for cleaning before being discharged into the sewer. Water or centrifuge from blocks 5 or 12 is fed into the funnel-shaped loading tank (receiving hopper) 23 of the colloid mill 3 through the holes 14 of the water pipeline 13, located around the circumference of the tank in its upper part above the mark characterizing the maximum load of the tank with raw materials. The amount of water or centrate supplied can be controlled using valve 18.

In a preferred embodiment of the invention, the holes 14 in the pipeline are evenly distributed along its length, which ensures uniform wetting (liquefaction) of the spent grains throughout the entire volume during processing.

After grinding in a colloid mill 3, the pulp is processed in a screw extractor 5 with a screw rotation speed of 2 rpm to 8 rpm, which allows you to quickly, within 1-2 s, separate the food suspension from the by-product of production - barley husk . To do this, the paste-like mass (pulp) produced by the colloid mill 3 enters the screw extractor 5 by gravity, where it is separated from the husk to obtain a suspension with a moisture content of not more than 95%, and a by-product of production - barley husk with a moisture content of 60-75% and dimensions husk particles from 1.0 to 5.0 mm. Since after processing the suspension in the screw extractor 5, 2-5% of fine husks with sizes from 0.01 to 1.0 mm still remain in it, the suspension is transferred by an impeller or other pump 6, designed to work with a suspension with a pollution degree of up to 5 % fine plant fractions with a size of not more than 1.0 mm, to the next stage of cleaning in a vibration filter 7 with a filter mesh size of 0.2-0.6 mm, which allows you to almost completely remove the remaining husk from the suspension, which remains after the screw extraction stage . After the vibration filter 7, the suspension is pumped through the impeller pump 8 into the storage tank 9. The resulting protein suspension can act as a final product that can be used as a food or feed additive, and can also be frozen for later use. The resulting suspension is sent for subsequent technological processing in block 11 in order to obtain from it a protein product (concentrate) with a moisture content of not more than 7%, a particle size of not more than 0.1 mm, preferably 0.05 mm, and a protein content of 50-65 wt. %. To do this, the resulting suspension is dried in a spray dryer for 8-10 hours at a temperature of not more than 200°C or a vacuum dryer for 8-10 hours at a temperature of not more than 80°C. In this case, before vacuum drying, the suspension is decanted to a moisture content of not more than 60%, the resulting pasty mass is dried, and the resulting dry product in the form of granules with a size of 0.1 to 5 mm is additionally crushed to a particle size of not more than 0.05 mm.

The husk is a by-product of the processing of brewer's grains and during the operation of the screw extractor, the husk spontaneously pours into the storage bin, from which it is transferred to the storage tank 10 by a screw or screw or other conveyor. The described production line can be used to obtain barley protein concentrate with a protein content of less than 50 wt.%, for example 40, 42, 47 and 49 wt.% (with a lower energy value), with the appropriate setting of the devices. Such a product can find application in areas where there are no requirements to achieve the highest possible quantitative protein content in a protein product, for example, as animal feed.

Example 1. Obtaining a protein barley concentrate.

260 kg of brewer's grains with a moisture content of 75.59% (initial composition, energy value 150 kcal) were loaded manually onto vibrating sieve 1, which was used as a vibrating table XFZ1020 with a single-level sieve with a cell of 10 mm, table length 2000 mm, table width 1000 mm , vibration frequency 20 Hz, vibration amplitude 8 mm. From vibrating sieve 1, the mass was fed by belt conveyor 2 to colloid mill 3, which was used as a KDDJ-1.5 device with a power of 11 kW with a rotor speed of 20–2200 rpm, which was also equipped with a means of supplying drinking water from unit 4. In the colloidal In the mill, the brewer's grains were moistened with water, the estimated amount of which was 170 l (0.67:1), which entered the colloid mill at a rate of 15 l/min, while the moistened brewer's grains were crushed to a fraction size of 0.1-0.9 mm . The process of supplying feedstock and water to the loading tank 23 of the colloid mill 3 was controlled using three level sensors 15, 16 and 17 built into the body of the loading tank 23 and a microcontroller located in close proximity to the level sensors on the frame of the table on which the colloid mill. At the same time, one of the sensors - the upper one, 17 - was used to control the maximum possible loading of raw materials into the bunker (85-90 vol.% of the maximum bunker capacity), upon reaching which a command was given to stop the loading conveyor; the second sensor - medium, 16 - was used to control the minimum level of loaded raw materials (25-30 vol.% of the maximum capacity of the hopper), upon reaching which a command was given to turn on the loading conveyor and feed raw materials into the loading hopper, which ensured the continuous operation of the colloid mill . The third sensor - lower, 15 - is installed at the bottom of the hopper on the

- 4 042027 standing 15 cm from the bottom to control the minimum possible amount of raw materials in the hopper (10-15 vol.% of the maximum hopper capacity), below which the operation of the colloid mill stops until the next batch of raw materials arrives. The resulting pulp with a viscosity of 900-1200 cP and a moisture content of 95% after the colloid mill entered the screw extractor 5, which was used as a KDLZ-1.5 unit with a power of 4 kW with a rotation speed of 4.5-10 rpm, at the exit from which a suspension with a moisture content of 95% and a viscosity of 2.013 cps and a by-product of the production of barley husk with a moisture content of 70.84% was obtained. The resulting suspension was fed through an impeller pump 6 with a power of 0.25 kW with a rotation speed of 1200 rpm to a vibration filter 7 of the XZS-1200-1S brand with a power of 0.75 kW with a hole clearance of 0.3 mm and after filtration, through an impeller pump 8 with a power of 0.25 kW with a rotation frequency of 1200 rpm was pumped into the storage tank 9. The husk spontaneously poured into the storage tank 10. Thus, a suspension was obtained with a moisture content of 93%, a viscosity of 1.907 cP and a particle size of up to 0.005-0.3 mm, which was dried in an experimental spray dryer HT-RY1500 for 8 hours at a temperature of 200°C to a moisture content of 5% (the performance of spray drying HT-RY1500 is 1500 ml of suspension per hour). 20.8 kg of barley protein concentrate (sample 1) was obtained, which is characterized by a particle size of not more than 0.05 mm, a nutritional energy value of 255 kcal and the following composition, wt.% in dry residue (Table 1).

Table 1

Compound Beer grains (initial composition), wt.% Food suspension, wt.% (sample 1) Protein 18.98 61.17 Fats 7.9 I,9 Cellulose 13.6 5.7 Ash 2.2 6.8 while the grain protein is represented by the following amino acids: Arginine 1.07 4.5 Lysine 0.86 2.97 Tyrosine 0.61 2.75 Phenylalanine 1.23 4.0 Histidine 0.66 2.8 Isoleucine 0.79 4.1 Leucine 0.57 1.73 Methionine 0.5 1.95 Valine 1.06 3.5 Proline 2.05 5.17 Threonine 0.77 2.26 Serene 0.89 2.56 Alanine 0.94 2.95 Glycine 0.79 2.3 cystine 0.46 1.97 Glutamic acid 4.57 12.32 Aspartic acid 1.35 2.06 Total amino acids 19.17 59.89

The total processing time for 260 kg spent grains was 8 hours 25 minutes.

Example 2. Obtaining a protein barley concentrate.

Processing of 200 kg of brewer's grains with a moisture content of 85.0% (initial composition, energy value 150 kcal) to the stage of obtaining a suspension was carried out analogously to example 1. Thus, a suspension was obtained with a moisture content of 92%, a viscosity of 1.907 cP and a particle size of up to 0.005-0.5 mm , which was fed to the separator-decanter (LW220) with a food centrifugal pump at a rate of 100 l of suspension / h and the suspension was processed to a moisture content of 60%. Then the obtained pasty mass was dried in an experimental vacuum dryer (GRT-ZBG500) for 8 hours at a temperature of 80°C to a moisture content of 6.5% (the capacity of the vacuum dryer is 200 liters of suspension per drying cycle for

- 5 042027 duration 8-10 hours). Then the resulting dry product (granules 0.1 to 5 mm in size) was further ground to a particle size of 0.005-0.09 mm (disk mill VLM-80, grinding 80 kg/h). 16.0 kg of barley protein concentrate (sample 2) was obtained, which is characterized by a nutritional energy value of 245 kcal and the following composition, wt.% in the dry residue (Table 2).

table 2

Compound Beer grains (initial composition), wt.% Food suspension, wt.% (sample 2) Protein 18.98 51.16 Fats 7.9 10.8 Cellulose 13.6 5.7 Ash 2.2 6.56 while the grain protein is represented by the following amino acids: Arginine 1.07 4.27 Lysine 0.86 2.37 Tyrosine 0.61 2.55 Phenylalanine 1.23 3.57 Histidine 0.66 1.8 Isoleucine 0.79 1.7 Leucine 0.57 2.1 Methionine 0.5 1.5 Valine 1.06 2.62 Proline 2.05 4.21 Threonine 0.77 2.26 Serene 0.89 1.79 Alanine 0.94 3.6 Glycine 0.79 2.19 cystine 0.46 1.91 Glutamic acid 4.57 8.63 Aspartic acid 1.35 2.06 Total amino acids 19.17 49.13

The total processing time for 260 kg of brewer's grains was 8 hours 35 minutes (processing took place in a semi-industrial mode).

Thus, the protein barley product (concentrate) obtained by the claimed method is characterized by a high protein content while maintaining the amino acid composition of spent grains, as well as a low fat and fiber content. The method is simple in execution, not time-consuming - the time from loading the raw material to the output of the finished product in the form of a powder, for example, when calculated for 100 kg of brewer's grains, is from 5 to 10 minutes with an equipment capacity of 20 to 500 tons / day, at the same time, the amount of centrate, which is a waste of production and sent for disposal, is minimal and does not exceed 1% of the productivity of the line for the processing of brewer's grains, which is kg / 1 min.

Using the described production line according to the claimed method, the processing of brewer's grains taken from five different production sites was carried out. The quantitative content of the components in the composition of brewer's grains differed from the initial composition given in table. 1 and 2 within 1-5%. In table. 3 shows the compositions of barley protein concentrate with the most optimal content of key components.

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Table 3

Options Barley protein concentrate sample 2 sample 3 sample 4 sample 5 sample 6 nutritional energy value (in dry residue) 245 kcal 260 kcal 258 kcal 255 kcal 265 kcal humidity 6.5% 3.8% 5.7% 4.3% 6.2% particle size 0.01-0.1mm 0.01-0.09 mm 0.005-0.04 0.005-0.03mm 0.005-0.01mm Compound content (wt%) Protein 51.1 62.19 58.3 55.4 64.7 Fats 10.7 H.9 10.9 H.2 H.8 Cellulose 5.4 4.8 5.2 3.7 5.8 Ash 6.4 5.82 6.3 4.7 6.7 Amino acid composition: Arginine 3.93 4.27 4.6 4.0 5.3 Lysine 1.95 3 2.72 2.87 3.17 Tyrosine 2.15 3.85 2.53 2.23 3.72 Phenylalanine 3.5 4.97 4.47 3.68 4.17 Histidine 2.1 2.9 2.1 1.85 2.1 Isoleucine/ Leucine 2.23 3.79 2.05 2.89 3.82 Methionine 2.43 2.55 2.1 1.97 2.1 Valine 2.84 2.62 2.9 2.75 3.16 Proline 3.85 4.73 4.1 3.95 5.1 Threonine 1.79 3.12 3.7 3.17 3.7 Serene 1.98 2.3 2.4 1.95 2.4 Alanine 2.84 4.1 4.3 3.97 4.3 Glycine 2.98 2.49 3.1 2.94 3.1 cystine 2.62 2.1 2.4 1.95 2.4 Glutamine acid 7.7 9.8 8.5 7.94 10.3 Aspartic acid 2.35 3.2 2.6 2.27 3.4 Total amino acids 47.24 59.79 54.57 50.38 62.24

The following are the processing parameters of brewer grains (samples 3-7).

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Claims (11)

Equipment Processing parameters sample 3 sample 4 sample 5 sample 6 sample 7 Colloid Mill/ Speed rotor (r/s) 1800 3000 2500 2000 3200 Vibrating sieve sieve opening size (mm)/ oscillation frequency (Hz and mm) 10/10, 15 5/40, 10 7/30, 20 8/20, 15 6/50, 8 Screw extractor / rotation speed (rpm) 3 8 5 7 10 Filtration / mesh size (mm) 0.6 oh, s 0.4 0.5 0.2 Spray drying (time, temperature) - 8 hours 200°С 10 hours 150°С - 9 hours 180°C Vacuum drying (time, temperature) 8 hours 80°C - - 10 hours 60°C - Based on the above data, it can be concluded that despite the use of different varieties of barley at different enterprises, differences in the technology for the production of beer malt, the recipe for the malt mixture for the production of beer, etc. the inventive method is obtained protein barley concentrate with a high protein content. Two-stage processing of brewer's grains (in a colloid mill and screw extractor) without the use of multi-stage processes of pressing, drying, chemical-thermal treatment makes it possible to obtain a high-protein product with a protein content of at least 50.0 wt.% in the dry residue and without gluten. The method allows to preserve as much as possible all the valuable biologically active components of the original brewer's grains. The rich chemical composition of brewer's grains with a minimum carbohydrate content predetermines the prospects for its use in the food industry, in particular in the production of flour confectionery products, as a protein mineral and vitamin supplement. CLAIM 1. A protein concentrate obtained from barley spent grains, characterized in that it has a particle size of not more than 0.1 mm and a moisture content of not more than 7% and contains proteins, fats, fiber and ash, while the quantitative content of the components in the dry residue is, wt.%: fat - no more than 12.0; fiber - no more than 6.0; ash - less than 7.0, while the content of amino acids is not less than 40.0 wt.% and the protein content is not less than 50.0 wt.%. 2. A method for obtaining a protein concentrate according to claim 1, characterized in that the initial brewer's grains are loosened until a homogeneous mass is obtained, mechanical inclusions are removed, then crushed with the addition of water or centrate to obtain a pasty mass to a moisture content of 90-95%, then from the resulting mass the husk is removed to obtain a suspension, which is subjected to vibration filtration and dried to obtain a concentrate with a moisture content of not more than 7%, containing proteins, fats, fiber, ash, and the protein content is not less than 50.0 wt.%. 3. The method according to claim 2, characterized in that the grinding of raw materials is carried out to a particle size of 0.1-0.9 mm. 4. The method according to claim 2, characterized in that grinding to obtain a pasty mass is carried out in a colloid mill at a rotor speed of 1800-3200 rpm. 5. The method according to claim 2, characterized in that the removal of the husk after grinding is carried out by means of a screw extractor. 6. The method according to claim 2, characterized in that the supply of water or centrate is carried out before grinding to ensure uniform moistening of the raw material by volume. 7. The method according to claim 2, characterized in that loosening to obtain a homogeneous mass and removal of mechanical impurities is carried out using a vibrating sieve with a sieve opening size of 6-10 mm, at a sieve oscillation frequency of 10 to 50 Hz with an amplitude of 2-20 mm. 8. The method according to claim 2, characterized in that vibration filtration is carried out through sieves with a mesh size of 0.2-0.6 mm to remove residual husk particles. 9. The method according to claim 2, characterized in that drying to a moisture content of not more than 7% is carried out in a spray or vacuum dryer. 10. The method according to claim 9, characterized in that drying in a spray dryer is carried out for 8-10 hours at a temperature not exceeding 200°C. 11. The method according to p. decanted to a moisture content of not more than 60%. -