Protein suspension from brewer's grains, method and apparatus for obtaining same

Abstract

The present technology generally relates to food-processing industry, namely to a method and a machine for processing brewer's grains.

1 . A protein suspension obtained from brewer's grains, the protein suspension having: i) a moisture content of less than or equal to 95%; ii) a particle size of equal to or less than 0.5 mm; iii) fat, fiber, ash, and protein; wherein a total content of the protein is at least 55% dry wt; and (iv) a viscosity level of between 1.5 and 3 cPa·s. 
     
     
         2 . The protein suspension of  claim 1 , wherein: a total content of the fat is equal to or less than 5% dry wt, a total content of the fiber is equal to or less than 5% dry wt, a total content of the ash is less than 1.5% dry wt, and wherein the protein suspension further comprises amino acids, a total content of which is at least 37% dry wt. 
     
     
         3 . The protein suspension of  claim 1 , wherein: the total content of the protein is between 55.4 and 64.7% dry wt, a total content of the fat is between 3.7 and 4.7% dry wt, a total content of the fiber is between 2.4 and 4.5% dry wt, and a total content of the ash is between 0.4 and 1% dry wt.