METHOD FOR PRODUCTION OF A BEVERAGE OR A BEVERAGE COMPONENT FROM BREWER'S SPENT GRAINS Russian patent published in 2021 - IPC A23J1/12 A23L2/66 C12C11/00 C12C5/00 

FIELD: biochemistry.

SUBSTANCE: group of inventions relates to the brewing industry and biotechnology. Enzymatic treatment of brewer's spent grains is performed, including addition of a combination of enzymes with alpha-amylase, glucoamylase, cellulase, xylanase, protease and beta-glucanase activity. The brewer's spent grains are hydrolysed for at least 12 hours producing saccharified brewer's spent grains. The saccharified brewer's spent grains are fermented using a strain of lactic acid bacteria and/or acetic acid bacteria and/or probiotics producing a fermented mixture. The combination of enzymes and conditions of enzymatic treatment therein are such that said lactic acid bacteria produce 4.5 g/l of lactic acid and metabolise sugar so that the resulting fermented mixture contains less than 2.5% wt./wt., preferably less than 0.5% wt./wt., of residual sugar, or said lactic acid bacteria produce 4.5 g/l of lactic acid and metabolise sugar so that the resulting fermented mixture contains no less than 2.5% wt./wt. of residual sugar. The fermented mixture is filtered and the permeate is collected producing a beverage or a beverage component as a filtered beverage or beverage component, or the fermented mixture is homogenised producing a beverage or a beverage component as a homogenised beverage or beverage component. The beverage or beverage component comprises at least 1.4% wt./vol. of water-extractable arabinoxylans (WEAX). The resulting beverage is used for regulation of the blood glucose level after a meal.

EFFECT: group of inventions ensures production of a product with increased nutritional characteristics (high content of proteins and fibres).

14 cl, 1 dwg, 6 tbl