FI20235705A1

FI20235705A1 - Method of upgrading a by-product of a food production process, use of a protein rich and a lipid poor composition, and a lipid rich composition

Info

Publication number: FI20235705A1
Application number: FI20235705A
Authority: FI
Inventors: Hannu Helander; Mikko Heikkilä; Jouni Laine
Original assignee: Helander Holding Oy
Priority date: 2023-06-21
Filing date: 2023-06-21
Publication date: 2024-12-22
Also published as: WO2024261384A1

Abstract

The present invention relates to a method of upgrading a by-product of a food production process. The method comprises obtaining a grain slurry, the grain slurry comprises a by-product from a food production process; and producing two or more compositions from the grain slurry. The present invention further relates to use of a protein rich and lipid poor composition as a food stuff. The present invention further relates to a lipid rich composition.

Description

METHOD OF UPGRADING A BY-PRODUCT OF A FOOD PRODUCTION PRO-

CESS, USE OF A PROTEIN RICH AND A LIPID POOR COMPOSITION, AND A

LIPID RICH COMPOSITION

FIELD OF THE INVENTION

The present invention relates to method of upgrading a by-product of a food production process and more particularly to a method of upgrading a by- product of a food production process according to the preamble of claim 1.

The present invention also relates to use of a protein rich and a lipid poor composition and more particularly to use according to preamble of claim 9.

The present invention also relates to a lipid rich composition and more particularly to a lipid rich composition according to preamble of claim 13. — BACKGROUND OF THE INVENTION

A diet rich in dietary fibre is generally associated with supporting health and lowering the risk of several diseases. Fibre helps regulate the use of sug- ars in the body, contributes to keeping the digestive system healthy and may also — reduce the risk of heart diseases by lowering blood cholesterol levels. Nutritional ad- ditives or food stuffs that are rich in fibres can thus be a natural way to improve hu- man or animal health and prevent or postpone the initiation of diseases related to the digestive system or to the blood sugar or cholesterol balance.

The main sources of dietary fibre are currently from wholegrain prod- n 25 ucts, vegetables, fruits, beans, and nuts. With increased population, it is getting

S more and more important to find sustainable solutions for food production.

O There is also demand for a plant-based composition which has high = protein and low lipid content. Protein is one of the essential nutrition for human be-

I ings. Now a days most protein of food is derived from animals. Animal as a protein > 30 source requires a lot of land which is harmful for the environment and have a nega-

S tive effect on the natural biodiversity and wildlife. 2 Still today, animal derived food products are a major source of nutri-

N ents and protein, and research is carried out to develop alternative products, such as plant-based products that are rich in protein and nutrients. The by-stream formed for instance in the production process of brewery, distillery and oat milk pro- duction is currently not utilised to its full potential, whereby a large amount of the nutritional value of the raw material is lost. The by-stream includes, for example, significant amounts of lipids, protein and fibre, and minerals. Hence, it exists a need to improve the processing of grains to improve the utilisation of natural resources.

Particularly, there is a need for a fibre rich composition produced from oat, which may be used as a nutritional or dietary supplement. By replacing animal-based products with plant-based products, the land and resources required for animal hus- bandry could be more effectively utilised, thus limiting the negative effects that agri- — culture and animal breeding has on the natural biodiversity and wildlife.

Oat milks are one product group that lately has reached great poten- tial as replacement for animal derived milk and foodstuff. Although the production of oat milks may be considered to make effective use of nature's resources com- pared to conventional milk products, there is still a demand to make more efficient use of the raw material. Oat is gluten free and thus, oat products are suitable for many people who cannot eat other grains. There is still a need for different compo- sitions produced from oat.

Furthermore, lipid rich compositions could be used for instance in cos- metic. These essential fatty acids incorporate into the cell membranes and regener- ate the damaged lipid barrier of epidermis and restrict water loss.

There is demand for a process for produce different grain-based com- positions which each have desired nutritional values and/or unique properties a such as a long shelf life.

On a more general level, there is a demand for different plant-based n 25 — products providing specific value as additives or dietary supplements or replacing

S other animal or fossil-based compositions. 8 = BRIEF DESCRIPTION OF THE INVENTION = > 30 An object of the present invention is to provide a method of upgrading a by-product

S of a food production process, use of a protein rich and a lipid poor composition and 3 a lipid rich composition so as to solve or at least alleviate the prior art problems.

Al

The objects of the invention are achieved by a method of upgrading a by-product of a food production which is characterized by what is stated in independent claim 1.

The objects of the invention are further achieved by use of a protein rich and a lipid poor composition which is characterized by what is stated in independent claim 9.

The objects of the invention are also achieved by a lipid rich composition which is characterized by what is stated in independent claim 13. The preferred embodi- ments of the invention are disclosed in the dependent claims.

The invention is based on the idea of a method of upgrading a by- product of a food production process. The method comprises obtaining a grain slurry, the grain slurry comprises a by-product from a food production process; and producing two or more compositions from the grain slurry.

The compositions according to the invention may be used for instance as a foodstuff, or in cosmetics.

In some embodiments, the grain slurry is a by-product obtained from a production process of liquid oat product.

Oat products do not contain gluten, and thus oat products are suitable for most people who are allergic to gluten.

In some embodiments, the grain slurry is a by-product obtained from a production process of oat product.

In some embodiments, the grain slurry is a by-product obtained from a production process of brewery or distillery.

Breweries and distilleries provide a huge amount of grain slurry.

In some embodiments, the grain slurry comprises a by-product ob- tained from a production process of liquid oat product. & 25 In some embodiments, the grain slurry comprises a by-product ob-

N tained from a production process oat product. ? In some embodiments, the grain slurry comprises a by-product ob-

N tained from a production process of brewery or distillery.

E In some embodiments, the grain slurry comprises a by-product derived

S 30 from a production process of a liquid oat product, and the oat slurry has been sub-

O jected to a temperature at least 60 °C or at least 90 °C during the production pro-

O cess of the liguid oat product.

The by-products may have been subjected to a high temperature dur- ing the production process.

In some embodiments, the grain slurry comprises a by-product derived from a production process of a grain product, and the grain slurry has been sub- jected to a temperature at least 60 °C or at least 90 °C during the production pro- cess of the oat product.

In some embodiments, a step of drying the grain slurry.

Drying eases transportation of the grain slurry to other production facility.

In some embodiments, the grain slurry comprises a by-product com- prising water, and producing two or more compositions from the grain slurry com- prises a by-product comprising water.

This reduces use of energy as the grain slurry remains wet.

In some embodiments, the step of producing two or more composi- tions comprises at least two of the following: producing a protein rich composition, producing a protein rich and lipid poor composition, producing a dietary fibre rich composition, and producing a lipid rich composition.

In some embodiments, the step of producing two or more composi- tions comprises producing a protein rich and producing a dietary fibre rich composi- — tion.

In some embodiments, the step of producing two or more composi- tions comprises producing a protein rich, producing a dietary fibre rich composition and producing a lipid rich composition.

In some embodiments, the step of producing two or more composi- n 25 tions comprises producing a protein rich and lipid poor composition and producing a

S lipid rich composition.

O In some embodiments, the step of producing two or more composi- = tions comprises producing a dietary fibre rich composition and producing a lipid rich

I composition. > 30 In some embodiments, the step of producing two or more composi-

E tions from the grain slurry comprises any combination of the following: extracting,

N recovering, centrifugation, decanting, defatting, and enzymatic treatment.

N In some embodiments, the step of producing two or more composi- tions from the grain slurry comprises extracting proteins to a first supernatant and recovering a dietary fibre rich composition, defatting and recovering a lipid rich composition, and recovering the protein rich and lipid poor composition from the first supernatant by acid precipitation.

In some embodiments, the step of producing two or more composi- 5 tions from the grain slurry further comprises extracting proteins to a first superna- tant and recovering a dietary fibre rich composition, the dietary fibre rich composi- tion comprises at least 30 % more dietary fibre than the grain slurry based on the dry weight; and recovering the protein rich and lipid poor composition from the first supernatant by acid precipitation, the protein rich and lipid poor composition com- prises at least 40 % proteins than the grain slurry based on the dry weight.

In some embodiments, the step of producing one or more composi- tions from the grain slurry further comprises extracting proteins to a first superna- tant and recovering a dietary fibre rich composition, the dietary fibre rich composi- tion comprises at least 30 % more dietary fibre than the grain slurry based on the — dry weight; recovering the protein rich and lipid poor composition from the first su- pernatant by acid precipitation, the protein rich and lipid poor composition com- prises at least 40 % proteins than the grain slurry based on the dry weight; and defatting and recovering a lipid rich composition, the lipid rich composition com- prises at least 50 % more lipids than the grain slurry based on the dry weight.

In some embodiments, any combination of the following: a protein rich composition, a protein rich and lipid poor composition, a dietary fibre rich composit- ion, and a lipid rich composition comprises lactic acid.

Lactic acid may be used for preservation and Lactic acid and the bac- teria that produce it are associated with several health benefits, including improved n 25 gut health and increased nutrient absorption. Furthermore, Lactic acid brightens

S dullness, smooths, and evens skin, while also making it look firmer.

O In some embodiments, any combination of the following: a protein rich = composition, a protein rich and lipid poor composition, a dietary fibre rich composi-

I tion, and a lipid rich composition comprises lactic acid in the range of 0,5 -3 % > 30 — based on the dry weight of the total composition.

S In some embodiments, the fibre rich composition comprises lactic acid 2 in the range of 0,5 — 3 % based on the dry weight of the total composi-tion.and mi-

N nerals, by kg dry weight of the total composition: - calcium (Ca) 2 000 mg/kg — 4 000 mg/kg;

- iron (Fe) 300 mg/kg — 500 mg/kg; - magnesium (Mg) 7 000 mg/kg — 12 000 mg/kg; - potassium (K) 5 000 mg/kg — 10 000 mg/kg; and - zink (Zn) 150 — 300 mg/kg.

In some embodiments, the fibre rich composition comprises minerals, by kg dry weight of the total composition: - calcium (Ca) 2 000 mg/kg — 4 000 mg/kg; - iron (Fe) 300 mg/kg — 500 mg/kg; - magnesium (Mg) 7 000 mg/kg — 12 000 mg/kg; - potassium (K) 5 000 mg/kg — 10 000 mg/kg; and - zink (Zn) 150 — 300 mg/kg.

In some embodiments, the method comprises a step of drying any combination of the following: a protein rich composition, a protein rich and lipid poor composition, a dietary fibre rich composition, and a lipid rich composition.

This eases storage and transportation of the composition.

In some embodiments, the method comprises extracting proteins by alkaline extraction to a first supernatant, the alkaline extraction comprises the steps selecting pH of the oat slurry greater than pH 9 or in the range between pH 9 - 11, and separating first supernatant from fibre rich composition, and the step of recov- ering the proteins from the first supernatant comprises recovering the proteins by acid precipitation from the first supernatant, the acid precipitation comprises adjust- n 25 ing the pH of the first supernatant from the range pH 3 — pH 6, centrifuging the first

S supernatant, and recovering the protein rich composition from a liguid phase of the

O first supernatant. = This produces efficiently the fibre rich composition and the protein rich

I composition. > 30 In some embodiments, the step of isolating a protein rich and lipid

S poor composition from the oat slurry comprises extracting proteins by alkaline ex- 2 traction to a supernatant, the alkaline extraction is carried out at a temperature se-

N lected from the range 20 °C - 45 °C, or from the range 30 °C - 40 °C, or from the range 35 °C to 40 °C.

In some embodiments, the step of isolating a protein rich and lipid poor composition from the oat slurry comprises extracting proteins by an alkaline extraction to a first supernatant, the duration of the alkaline extraction is selected from the range 30 min - 240 min, or from the range 60 min - 240 min, or from the range 45 min - 120 min, or from the range 45 min - 75 min.

In some embodiments, the method comprises a step of fermenting the grain slurry or fermenting any combination of the following: the protein rich compo- sition, the protein rich and lipid poor composition, the dietary fibre rich composition and the lipid rich composition

In some embodiments, the method comprises a step of fermenting the grain slurry comprising dietary fibres before the step of isolating any combination of the following: the protein rich composition, the protein rich and lipid poor composi- tion, the dietary fibre rich composition and the lipid rich composition.

In some embodiments, the method comprises a step of fermenting any combination of the following: any combination of the following: the protein rich composition, the protein rich and lipid poor composition, the dietary fibre rich com- position and the lipid rich composition after the step of isolating any combination of the following: a protein rich composition, a protein rich and lipid poor composition, a dietary fibre rich composition and lipid rich composition Fermenting pro- vides any combination of the following: the protein rich composition, the protein rich and lipid poor composition, the dietary fibre rich composition and the lipid rich composition with Lactic acid.

In some embodiments, the method comprises a step of ultra-high tem- perature processing (UHT) any combination of the following: a protein rich composi- n 25 — tion, a protein rich and lipid poor composition, a dietary fibre rich composition and

S lipid rich composition.

O The ultra-high temperature processing (UHT). is a food processing = technology that sterilizes liquid food, most commonly milk, by heating it above 135

I °C over a very short time period — only two to five seconds — to kill microbial > 30 spores.

E In some embodiments, the step of isolating a protein rich and lipid

O poor composition from the oat slurry comprises extracting proteins by alkaline ex-

N traction to a first supernatant, the alkaline extraction is carried out at a temperature selected from the range 20 °C - 45 °C, or from the range 30 °C - 40 °C, or from the range 35 °C to 40 °C, and the duration of the alkaline extraction is selected from the range 30 min - 240 min, or from the range 60 min - 240 min, or from the range 45 min - 120 min, or from the range 45 min - 75 min.

The present invention further relates to use of a protein rich and lipid poor composition as a food stuff, the protein rich and lipid poor composition is ob- tained from a by-product of food production process, and the protein rich and lipid poor composition comprises at least 35 % of proteins by dry weight of the composi- tion, less than 10 % of lipids by dry weight of the composition.

In some embodiments, the protein rich and lipid poor composition comprises 35 % - 45 % of proteins, 1 % - 10 % of lipids, 1 % - 5 % of starch, and 20 % -30 % of dietary fibres by dry weight of the composition.

In some embodiments, the protein rich and lipid poor composition comprises 35 % - 45 % of proteins, 1 % - 10 % of lipids, 1 % - 5 % of starch, and % -30 % of dietary fibres by dry weight of the composition.

In some embodiments, the protein rich and lipid poor composition comprises 35 % - 45 % of proteins, 1 % - 9 % of lipids, 0 — 7 % of ash, 1 % - 30 % of dietary fibres and 2 % -14 % carbohydrates by dry weight of the composition 20 — with the proviso that the components of the protein rich and lipid poor composition taken together adds up to 100 % of the dry weight of the composition.

In some embodiments, the protein rich and lipid poor composition comprises at least 57 % of proteins and less than 10 % of lipids.

In some embodiments, the protein rich and lipid poor composition n 25 comprises at least 57 % of proteins and less than 8 % of lipids.

S In some embodiments, the food stuff is food supplement; or the food

O stuff is protein rich food supplement; or the food stuff is an ingredient of a food = product; or the food stuff is protein supplement; or the food stuff is protein supple- z ment pills. > 30 In some embodiments, the foodstuff is food supplement.

S Food supplements are food products, which differ from normal foods 3 by either their appearance or the way in which they are used. Food supplements of-

N ten resemble medicines in their formulation, i.e. they are pills, capsules or herbal extracts, for instance. The purpose of food supplements is to supplement the diet with nutrients or other substances that have a nutritional or physiological effect.

They are not intended do provide significant amounts of energy.

In some embodiments, the foodstuff is a culture media of cells.

In some embodiments, the protein rich and lipid poor composition is obtained by any above disclosed embodiment of the method.

In some embodiments, the grain slurry comprises a by-product ob- tained from a production process of liquid oat product.

In some embodiments, the grain slurry comprises a by-product ob- tained from a production process of oat product.

In some embodiments, the grain slurry comprises a by-product ob- tained from a production process of brewery or distillery.

The present invention further relates to a lipid rich composition derived — from by-product of a food production process, characterized in that the composition comprises at least 50 % of lipids by dry weight of the composition.

In some embodiments, the lipid rich composition comprises, by dry weight of the composition 50 % - 90 % of lipids, and any combination of the follow- n 25 ing:1%-10% of dietary fibres, 2 % - 50 % of proteins, and 1 % - 10 % of

S starch; or the composition comprises at least 50 % of lipid by dry weight of the

O composition and any combination of the following: 1 % - 10 % of dietary fibres, 2 = % - 50 % of proteins, and 1 % - 6 % of starch, and 0,5 % — 6 % of ash by dry

I weight of the composition; or the composition comprises 50 % - 90 % of lipid by > 30 dry weight of the composition and any combination of the following: 1 % - 10 % of

S dietary fibres, 2 % - 30 % of proteins, 0,5 % — 6 % of ash and 1 -15 % of carbohy- 3 drates by dry weight of the composition with the proviso that the components of the

N lipid rich composition taken together adds up to 100 % of the dry weight of the composition.

In some embodiments, the lipid rich composition is derived from oat and the proteins of the lipid rich composition comprise avenalin; or the lipid rich composition is derived from oat and the proteins of the lipid rich composition com- prise avenalin 50 — 90 % based on total dry weight of the proteins of the lipid rich composition.

In some embodiments, the lipid rich composition is produced by any above embodiment of the method.

An advantage of the invention is it provides a process for producing different grain-based compositions which each have desired nutritional values and/or unique properties a such as a long shelf life.

Furthermore, the different grain-based compositions comprise compo- sitions which have advantageous properties for cosmetics.

Furthermore, composition according to the invention may be used as a — culture media of cells in an artificial meat production.

Furthermore, the different grain-based compositions comprise protein rich and lipid poor compositions, and those compositions may be used as food stuff so that shelf life of the food stuff is long.

Furthermore, the invention diminishing waste problem as the composi- tions may be produced from by-products.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention is described in detail by means of specific embodiments with refer- n 25 ence to the enclosed drawings, in which:

N

&

O Figure 1 shows schematically a method for manufacturing the grain slurry derived = compositions according to embodiments.

I

> 30 DETAILED DESCRIPTION OF THE INVENTION

O The present invention will now be described more fully hereinafter. This invention

N may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided for thoroughness and completeness, and for fully convey the scope of the invention to a skilled person. Although individual features may be included in differ- ent embodiments, these may possibly be combined in other ways, and the inclusion in different embodiments does not imply that a combination of features is not feasi- ble. In addition, singular references do not exclude a plurality. In the context of the present invention, the terms "a", "an" does not preclude a plurality.

As used herein, the term "comprising" includes the broader meanings of "including", "containing", and "comprehending", as well as the narrower expressions "consisting of" and "consisting only of. “Oat derived”, as used herein, refers to that the composition at least to a major part, preferably entirely, may be derived from, obtained from, or manufactured from oat material. "Different grain-based compositions” means that at least content of the composi- tions differ from each other. “Oat slurry”, as used herein, refers to a suspension comprising an oat derived mate- rial. The suspension is preferably water based. “Lipid rich”, as used herein, refers to a composition having a high lipid content. Es- pecially, it refers to a composition having a higher lipid content than that of the starting material. 2 25

S "Protein rich”, as used herein, refers to a composition having a high protein content.

O Especially, it refers to a composition having a higher protein content than that of = the starting material. = > 30 “Protein rich and lipid poor”, as used herein, refers to a composition having a higher

E protein content than a lipid content. Especially, it refers to a composition having a

O higher protein content than that of the starting material and lower lipid content that

N of the starting material.

“Dietary fibre”, as used herein, refers to both insoluble dietary fibres and soluble di- etary fibres. If not otherwise indicated, dietary fibre refers to the total amount of in- soluble and soluble dietary fibres. When specifically referring to one of these frac- tions, the fraction is indicated to be either soluble or insoluble. “Carbohydrates”, as used herein, comprises starch and sugars, but excludes dietary fibres. “Food stuff” in the context of this application comprises any substance used or ca- pable of being used as nutriment. In other words, food stuff means a substance that is used as food or to make food or food supplements which is to supplement the diet with nutrients or other substances that have a nutritional or physiological effect. In the context of this application foodstuff also means a culture media of cells in an artificial meat production. The artificial meat means meat which is pro- duced by culturing animal cells in vitro.

Ash in the context of this application refers to inorganic residues remaining after es- sentially complete oxidation of the oat derived composition, and ash includes for in- stance, vitamins and minerals. “by-product” is a secondary product derived from a production process, manufactur- ing process or chemical reaction; it is not the primary product or service being pro- duced. A by-product can be useful, or it can be considered waste. n 25 “Grain” means the seeds or fruits of various food plants including the cereal grasses

S and in commercial and statutory usage other plants. 8 = The present inventive concepts are, at least in part, based on unex-

I pected realisations that two or more enriched compositions may be obtained from > 30 by-product derived a food production process and the two or more enriched compo-

S sitions are provided to have desirable properties.

N With reference to figure 1, a method for producing that two or more enriched compositions will now be described. The method comprises providing a grain slurry comprising proteins, and producing two or more compositions from the grain slurry. The step of producing two or more compositions comprises at least two of the following: producing a protein rich composition, producing a protein rich and lipid poor composition, producing a dietary fibre rich composition, and producing a lipid rich composition.

The fibre rich composition comprises dietary fibres in an amount of at least 35 % and carbohydrates in an amount up to 6 % by dry weight of the compo- sition.

The fibre rich composition may further comprise: - 20 % - 50 % of proteins, up to 15 % of lipids and up to 15 % of ash with mineral content; or - 20 % - 45 % of proteins, 2 % - 10 % of lipids and 2 — 12 % of ash with mineral content; or - 20 % - 45 % of proteins, 2 % - 8 % of lipids and 4 — 12 % of ash — with mineral content.

Preferably, taken together with a dietary fibre content and carbohy- drate content in a range disclosed above, the above total content of dietary fibre, carbohydrate, proteins, lipids and ash adds up to 100 % of the dry weight of the composition.

The protein rich composition may comprise at least 57 % of proteins by dry weight of the composition.

The protein rich composition may further comprise other compounds than the dis- cussed protein as following: - 57 % - 90 % of proteins, 1 % - 10 % of dietary fibres, 2 % - 30 % n 25 of lipids, and 1 % - 6 % of starch; or

S - 57 % - 80 % of proteins, 1 Yo - 4 % of dietary fibres, 15 % - 25 Yo

O of lipids, and 2 % - 6 % of starch; or = - 60 % - 70 % of proteins, 1 % - 4 % of dietary fibres, 15 % - 25 %

I of lipids, and 2 % - 6 % of starch; or > 30 - 57 % - 90 % of proteins, 1 % - 10 % of dietary fibres, and 2 % - 30

E % of lipids; or

O - 57 % - 90 % of proteins, 1 % - 10 % of dietary fibres, and 2 % - 30

N % of lipids; or

- 57 % - 90 % of proteins, 2 % - 30 % of lipids, and 1 % - 6 % of starch.

Preferably, the protein rich composition comprises 60 % - 80 % of proteins, 2 % - 10 % of dietary fibres, 10 % - 30 % of lipids, 1 % - 8 % of starch, and 0,5 % — 6 % of ash by dry weight of the composition with the proviso that the components of the protein rich and lipid poor composition taken together adds up to 100 % of the dry weight of the composition.

The protein rich and lipid poor composition comprises at least 35 % of proteins dry weight of the composition, and the protein rich and lipid poor composi- — tion comprises less than 10 % of lipids dry weight of the composition. Preferably, the content of dietary fibres is at least 2 times greater than the content of the lipids.

Preferably, the protein rich and lipid poor composition comprises at least 57 % of proteins dry weight of the composition. In certain preferably embodiments, the pro- tein rich and lipid poor composition comprises less than 10 % of lipids dry weight of the composition and the content of dietary fibres is between 2 to 4 times greater than the content of the lipids.

The protein rich and lipid poor composition provides high nutritious values, and it is excellent to use as a food stuff due to its long shelf life. The protein rich and lipid poor composition may be mixed or otherwise provided together with additional compounds or ingredients and used as a mix, for example in manufactur- ing of food.

Further, a lipid rich composition derived from by-product of a food pro- duction process so that the composition comprises at least 50 % of lipids by dry weight of the composition. n 25 Furthermore, ways have been discovered that the two or more en-

S riched compositions from a by-product of food product production can be enriched

O with even if the by-product has been subjected to a heat treatment during the food = product production process, and thus, some of the proteins of the by-product may

I be denatured. + 30

S An example of the composition of oat groat are provided in Table 1 below. 3 Table 1: Oat groat composition (% of dry matter) i = [rajua [oss [oes je ja

Oat grout comprises typically about 89.0 % dry matter of the total weight.

Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterised by solubility in dilute saline as opposed to the more typical cereal proteins, such as gluten and zein, the prolamines (prolamins). The minor protein of oat is a prolamine, avenin.

Oat protein is nearly equivalent in quality of meat, milk and egg protein.

The protein rich and lipid poor composition may, to a major part by dry weight of the composition, be in form of particles. Essentially all the protein rich and lipid poor composition may be in form of particles. Preferably, the protein rich and lipid poor composition comprises 0,5 weight % - 15 weight % of water based on the total — weight of the composition, or the protein rich and lipid poor composition comprises 0,5 weight % - 5 weight % of water based on the total weight of the composition.

The lipid rich composition may, to a major part by dry weight of the composition, be in form of particles. Essentially all the lipid rich composition may be in form of parti- cles. Preferably, the lipid rich composition comprises 0,5 weight % - 15 weight % of water based on the total weight of the composition, or the lipid rich composition comprises 0,5 weight % - 5 weight % of water based on the total weight of the composition. n 25 Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units

S joined by a-(1—4)-D glycosidic bonds. This polysaccharide is produced by most

O green plants for energy storage. Glycogen, the energy reserve of animals, is a more = highly branched version of amylopectin. = > 30 Brewing is the production of beer by steeping a starch source (commonly cereal

S grains, the most popular of which is barley in water and fermenting the resulting 3 sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at

N home by a homebrewer, or communally.

The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Second- ary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in re- taining the foamy head of the beer. The most common starch source is ground ce- real or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.

Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermenta- tion methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle.

Brewing by-products are "spent grain" and the sediment (or "dregs") from the filtra- tion process which may be dried and resold as "brewers dried yeast" for poultry feed. The by-products mainly comprise carbohydrates and proteins. The spent grain for instance comprises any combination of the following: barley, wheat, corn, malts, — oat, rice and rye.

A distillery is a premise where distillation takes place, especially distillation of alco- hol. Distillers’ grains are a cereal by-products of the distillation process. The cereal by-product for instance comprises any combination of the following: barley, wheat, n 25 — corn, malts, oat, rice and rye. 3

O In a preferred embodiment, the oat product is oat milk as the oat milk production = provides a huge amount of oat slurry. = > 30 Typical production process of oat milk comprises the following steps:

E Step 1: Grow, harvest & prepare the oats.

O Oat milk starts out as oats, a cereal grain, grown in a field. After growing and har-

N vesting these oats, they need to be prepared for further processing into milk. Aside from basic cleaning, the most important preparation step is to remove the husk from the grains. This husk is hard and inedible for humans and isn't used for making milk. After removing the husk you're left with a firm grain kernel. These are hulled oats.

Oats then receive a hot steam or blanching treatment. During this the oats are ex- posed to high temperatures such as at least 60 °C or at least 90 °C . This inacti- vates any enzymes in the oats. For instance, oats contain quite a lot of fats (lipids).

Enzymes in the oats called lipases can break these down, causing the oats to turn rancid over time.

The oats are now ready to be processed into oat milk.

Step 2: Oat milk

Grind the oats in (warm) water.

In order to get as much out of an oat as possible, it needs to be broken down fur- ther. It's why most oat milk manufacturing processes start by mixing the oats with water and grinding them down. Adding water makes it easier to break them down.

During grinding you break up the structure and cells within oats. This makes it eas- ier for the nutrients to leave the grain.

Oats thicken in warm water.

Generally speaking, the water is kept warm during this process, somewhere around 50-60°C (122-140°F). This ensures that all the components can leave the oats at a n 25 reasonable speed. However, in the case of oats, it also causes the oats to thicken

S the liguid due to the presence of all those starches. In warm water, these starches

O gelatinize. They absorb water, swell, and burst, causing the mix as a whole to = thicken — very much like making a bechamel sauce or water roux. When making oat

I milk, most manufacturers will want to try to imitate the flow behaviour of cow's > 30 — milk.

S

2 In the context of this application a by-product which remains after oat milk produc-

N tion is named oat slurry.

The brewing industry is characterized by the large production of by-products. How- ever, there is little information is available on its upgrading.

Isolating proteins

Isolating proteins comprises the following steps where the protein progresses in pu- rity: extracting protein from the source, separating from nonprotein or low protein components and providing the final product.

Separating

In the context of this application separating is a method that converts a mixture or a solution of chemical substances into two or more distinct product mixtures. At least one product mixture from the separation is enriched in one or more of the source mixture's constituents. — Reverse osmosis is a process of separating that uses a semi-permeable membrane to separate substances.

Decantation is a process of separating liquid from solid and other immiscible (non- mixing) liquids, by removing the liquid layer at the top from the layer of solid or lig- — uid below. The process can be carried out by tilting the mixture after pouring out the top layer.

Filtration is the process of separating suspended solid matter from a liguid, by caus- ing the latter to pass through the pores of some substance, called a filter. 2 25 2 Extraction

O In extraction soluble matter is dissolved in solution. = In alkaline extraction the alkaline soluble protein is dissolved in alkaline solution. A

I dietary fibre rich composition may be separated and a protein rich and lipid poor > 30 composition may be recovered from the alkaline solution. 5

O Centrifugation is a mechanical process which involves the use of the centrifugal

N force to separate particles from a solution according to their size, shape, density, medium viscosity and rotor speed. The denser components of the mixture migrate away from the axis of the centrifuge, while the less dense components of the mix- ture migrate towards the axis. The precipitate (pellet) will travel quickly and fully to the bottom of the tube. The remaining liquid that lies above the precipitate is called a supernatant.

Distillation is a process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating of solid materials to produce gaseous products (which may condense into liquids or solids); this may involve chemical changes such as destructive distillation or cracking. Distillation may result in essen- tially complete separation (resulting in nearly pure components), or it may be a par- tial separation that increases the concentration of selected components; in either case, the process exploits differences in the relative volatility of the mixture's com- ponents. In industrial applications, distillation is a unit operation of practically uni- versal importance, but is a physical separation process, not a chemical reaction.

Defatting

In the context of this application defatting means reducing content of lipids. Me- chanical defatting maybe for instance skimming a lipid rich layer from a composi- — tion. Also filtering may be used for mechanical defatting. Furthermore, decantation may be used for mechanical defatting. Decantation is a process for the separation of mixtures of immiscible liquids or of a liquid and a solid mixture such as a suspen- sion. The layer closer to the top of the container—the less dense of the two liquids, or the liquid from which the precipitate or sediment has settled out—is poured off, n 25 — leaving the other component or the denser liguid of the mixture behind. An incom-

S plete separation is witnessed during the separation of two immiscible liguids. To put

O itin a simple way, decantation is separating immiscible materials by transferring the = top layer to another container.

I It should be noted that defatting may be carried out also chemically for instance, > 30 extracting with volatile solvents.

R

2 Enzymatic treatment

N Enzymatic treatment involves the use of lytic enzymes that attack and degrade the cell wall to allow release of proteins.

Fermentation

The step of fermenting means any process in which the activity of microorganisms brings about a desirable change to a foodstuff. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. For example, fermentation is used for preserva- tion in a process that produces lactic acid.

Shelf life

Lipid oxidation is considered one of the main reasons for losing the sensory and nu- tritional quality in many animals and plant-based foods, and various internal and ex- ternal factors influence lipid oxidation in food products. Methods used to determine lipid oxidation can be categorized into direct and indirect. In the direct method, the oxidation level is measured using lipid oxidation’s primary or secondary products.

The most common methods determining primary oxidation products include perox- ide value. The primary oxidation products of lipid oxidation are peroxides and hy- droperoxides break down to aldehydes, ketones and alcohols causing off-flavour in products.

EXAMPLES

In the following, the invention and the embodiments thereof are described by means of non-limiting examples. A person skilled in the art would be able to modify the parameters of the examples with support of the above description without de- n 25 parting from the present invention.

N

&

O In all examples following analysing methods were used: = - Dumas method (Nitrogen factor 6.25) for Protein content

I - liquid chromatography method (UPLC-MS) for Amino acid profile > 30 —- using a semi-automated dietary fibre analyser from ANKOM, analysis performed

S according to AOAC method 2011.25 for Dietary fibre content 2 - Megazyme total starch assay kit according to AOAC Method 996.11 for Starch con-

N tent - Fatty acids by GC-MS (FAST method)

- Oven method, combustion at 550 °C for Ash content - ICP-OES (inductively coupled plasma optical emission spectroscopy) for Mineral content analysis

EXAMPLE 1

A by-product from the production process of a liquid oat product was obtained. The by-product was an oat slurry.

Different composition was manufactured, analysed and the results were used to cre- ate table 2 below. The compositions were dried, and pin milled by pin disc mill at with 15 000 rpm.

Table 2: Compositions of dried and milled by-product from liquid out product man- ufacturing process. The values are given as weight-% based on dry matter.

Other | Lipids | Protein dietary

TT meh]

Composition C 22.94 | 8.96 39.2 28.9 According to the

ET ee

Composition D 24.24 | 9.86 42.0 23.9 According to the

EO fee

Composition E 21.2 9.2 63.8 5.8 According to the s TT JO D Re

S

ES The fraction named "Others” in Table 2 is likely to contain mineral, sugars, such as = free glucose, and other compounds that were not specifically analysed. © 20 = The odour of the samples C -E was described in as oat-like, sweet, honey or yogurt

N like. The flavour varied a little between the different fractions. The pinned milled

N sample hade a flavour described as honey-like or fruity. The fine fraction hade a slightly acidic aftertaste while the coarse fraction had a honey-like taste.

The samples C -E were described as light yellow in colour. The mouthfeel of the pin milled fraction was a fine and at the same time slightly grainy structure with the feel of very small particles. The samples C - E were described as creamy. In a visual per- spective, the samples C - E samples were described as soft, smooth and grainy and no large differences were observed.

A shelf life of the composition of A, B, C, D and E was determined. Inventors sur- prisingly found out that a shelf life of composition C - E is about 1,5 months longer compared to the shelf life of compositions A and B.

EXAMPLE 2 (comparative)

A by-product from production process of liquid oat product was obtained. The by- product was an oat slurry. The oat slurry was dried, and pin milled at 15 000 rpm.

The proteins were extracted by alkaline extraction to a supernatant, the alkaline ex- traction comprised a step of adjusting the pH of the oat slurry to pH 9,5 at a tem- perature of 60 °C, and extraction time of the alkaline extraction was 60 min.

Then proteins were recovered the from the supernatant comprises recovering the proteins by acid precipitation from the supernatant the acid precipitation comprises adjusting the pH of the supernatant to a pH 4,5. The mixture was stirred 30 min at room temperature and then the mixture was centrifuged. The protein pellet was col- lected and washed with water to remove salt. The washed protein pellet was then separated and collected by re-centrifugation. The obtained pellet was named as protein pellet sample and was freeze dried before further analysis. The liquid super-

D 25 natant was named as non-precipitate and was frozen before further analysis.

O

N Inventors found out that protein was further denatured. Inventors found out that no ? significant following nutritional component lipid, protein, dietary fibre enrichment by

N dry fractionation of the oat raw material was achieved. [an a

S

5 30 EXAMPLE 3 (According to the invention) & A by-product from production process of liquid oat product was obtained. The by-

N product was an oat slurry. The oat slurry was dried, and pin milled at 15 000 rpm.

The proteins were extracted by alkaline extraction to a supernatant, the alkaline ex- traction comprised a step of adjusting pH of the oat slurry to pH 9,0 at room tem- perature, and extraction time of the alkaline extraction was 30 min.

The milled powder was dispersed in water and proteins were extracted by alkaline extraction to a supernatant, wherein the alkaline extraction comprised a step of ad- justing the pH of the oat slurry to pH 9.0 at room temperature. The extraction time of the alkaline extraction was 30 min. A fibre rich pellet was collected by centrifuga- tion, thus removing the protein rich supernatant. The fibre rich pellet was washed with water and recentrifuged.

Then proteins were recovered the from the supernatant comprises recovering the proteins by acid precipitation from the supernatant the acid precipitation comprises adjusting the pH of the supernatant to a pH 4,5. The mixture was stirred for 30 min at room temperature and then the mixture was centrifuged. The protein pellet was collected and washed with water to remove salt. The washed protein pellet was then separated and collected by re-centrifugation. The obtained pellet was named as protein pellet sample and was freeze dried before further analysis. The liquid su- pernatant was named as non-precipitate and was frozen before further analysis. In- ventors found out that some protein enrichment was achieved.

EXAMPLE 4 (According to the invention)

A by-product from a production process of liquid oat product was obtained. The by- product was an oat slurry. The oat slurry was dried, and pin milled at 15 000 rpm. & 25 — An oat slurry was prepared by mixing 500 g of the dried and milled sample in 5000

N

O ml of water (MilliQ). Homogenisation was carried out by Ultra Turrax at 14000 rpm ? for 10 minutes. The proteins were extracted by alkaline extraction to a supernatant,

N the alkaline extraction comprised a step of adjusting pH of the oat slurry to pH 9.5 [an a at a temperature of 40 °C, and the extraction time of the alkaline extraction was 60

S 30 min. During the extraction the sample was stirred using a paddle mixer. The pH was 2 adjusted with 6 M NaOH, which was produced by dissolving 6 mols of NaOH in 1 Ii-

N tre of HO. Centrifugation was then carried out at 3900 rpm for 30 min at 21 °C.

Then supernatant was separated from the bulk fibre pellet separated during centrif- ugation. The fibre pellet, comprising the fibre rich composition, was freeze dried and analysed. The percentual dry matter content of dietary fibre, protein, lipids, ash and carbohydrates (mainly starch) is presented in Table 3 below. The dietary fibre distri- bution between soluble and insoluble fibres are presented in Table 4.

Table 3: Composition of the raw material and the fibre rich composition (fibre com- position) and percentual change of the components, based on dry matter weight of the composition.

Dietary fibre Protein | Lipids | Ash Starch | Others (total) (Wt%) | (Wt%) | (wt%) | (Wt%) | (Wt%) |(wt%)

Fibre composi- 38.2 39.8 7.6 8.7 2.7 3.0 tion rr rr rr rrr

Change (%)

In Table 3, the fraction “Others” may comprise sugars and other substances on re- sidual level.

Table 4: Dietary fibre distribution between insoluble and soluble dietary fibre, based on dry matter weight of the composition.

Dietary fi- | Insoluble dietary Soluble dietary fibre (Wwt%) bre fibre (wt%) High molecular | Low molecular (total) weight weight e) 0

N (Wt%) ; ? Fibre compo-

N W 38.9 32.9 4.2 1.0 sition

E rrr rr 1

Change (%) | 346 a2] 0| — 286] 3

N

3

N From the results it can be seen that the fibre content of the fibre rich composition

N was increased by around 32 % when compared to the solid fraction of the oat slurry. The protein content was only slightly reduced. In proportion of ash in the sample was significantly increased when compared to the starting material. The content of starch was reduced by around 33 % when compared to the dry content of the starting material. The fraction of other substances, which initially is likely to contain sugars, is also significantly reduced.

In addition to the above constituents, the mineral content of the ash fraction was analysed. The results are presented in Table 5.

Table 5: Mineral content of the solid fraction of the oat slurry (dry matter) and the fibre rich composition (dry matter).

Recommended daily intake 800 14 375 | 2000 10 mn LL

From the results of the mineral analysis, it may be concluded that the majority of the minerals were remaining in the fibre fraction, thus providing a mineral rich com- position. The high sodium content of the fibre rich fraction is a result of salt for- — mation during the alkaline extraction. However, the level of sodium can be reduced by more efficient sample washing prior to drying.

Furthermore, the amino acid profile of the sample was investigated. The fibre rich & composition comprised the following amino acids by dry weight % of the composi-

N 20 tion:

S Cysteine 1.5 %, Histidine 0.9 %, Isoleucine 1.5 %, Leucine 2.9 %, Lysine 1.6 %,

N Methionine 0.9 %, Phenylalanine 2.0 %, Threonine 1.4 %, Tryptophan 0.4%, Tyro-

E sine 1.2 %, Valine 2.1 %, Alanine 1.8 %, Arginine 2.7 %, Aspartic acid 2.7 %, Glu- 10 tamic acid 7.0 %, Glycine 1.6 %, Proline 2.0 % and Serine 2.0 %. 5 25

O The total amino acid content of the fibre rich composition was 36.0 % based on the total weight of the dry matter.

The amino acid profile of the fibre rich composition was comparable with the profile of the oat slurry, that is:

Cysteine 1.2 %, Histidine 0.9 %, Isoleucine 1.3 %, Leucine 2.5 %, Lysine 1.5 %,

Methionine 0.8 %, Phenylalanine 1.8 %, Threonine 1.2 %, Tryptophan 0.4%, Tyro- sine 1.1 %, Valine 1.8 %, Alanine 1.6 %, Arginine 2.5 %, Aspartic acid 2.6 %, Glu- tamic acid 6.3 %, Glycine 1.4 %, Proline 1.8 % and Serine 1.7 %. The total amino acid content was 32.2 % based on the total weight of the dry matter.

EXAMPLE 5 (According to the invention)

The supernatant was collected for comparative analysis of the protein content and for determining the amino acid profile. A protein rich composition was recovered from the supernatant by acid precipitation. The acid precipitation comprised adjust- ing the pH of the supernatant to pH 4.5 with 6 M HCl. The mixture was stirred for 30 min at room temperature using a magnetic stirrer and then the mixture was cen- — trifuged at 3900 rpm for 30 min at 21 °C. Then supernatant and protein pellet were separated, and the supernatant (non-precipitate) was frozen. The protein pellet was washed with water (1g / 20 ml of water).

The washed protein pellet was then separated and collected by re-centrifugation at 3900 rpm for 30 min at 21 °C to supernatant and protein pellet. The protein pellet was redispersed in water (1 g / 5 ml) and the pH was adjusted to pH 7. The ob- tained protein rich composition was freeze dried before further analysis.

The composition of the protein pellet obtained (protein rich composition) was ana- n 25 lysed and the results are presented in Table 6 below. All values are provided as dry

S matter weight % based on total weight of the dry matter. 3 = Table 6: Nutritional content of protein pellet (protein rich composition) based on z dry weight of the sample. > Dietary fibre | Protein Lipids | Ash Starch | Others

S Protein rich 5.8 63.8| 19.9 3.0 3.8 3.7

J sn PTTL

The protein rich composition comprises Iron (Fe) 69 mg/kg. The others fraction may comprise sugars and other substances in residual amounts.

The protein rich composition comprised the following amino acids by dry weight % of the composition:

Cysteine 0.9 %, Histidine 1.5 %, Isoleucine 2.4 %, Leucine 4.0 %, Lysine 1.8 %,

Methionine 0.8 %, Phenylalanine 3.4 %, Threonine 1.8 %, Tryptophan 0.4 %, Tyro- sine 1.2 %, Valine 2.8 %, Alanine 2.2 %, Arginine 4.5 %, Aspartic acid 4.6 %, Glu- tamic acid 10.7 %, Glycine 2.1 %, Proline 2.4 %, and Serine 2.5 %.

The total amino acid content of the protein rich composition was 50.0 % based on the total weight of the dry matter.

The inventors found out that significant nutritional component protein enrichment was achieved in the protein fraction, thus raising the content of dietary fibres in the fibre fraction (Example 5). The protein content of the fibre fraction was not signifi- cantly lowered when compared to the dry matter of the oat slurry used as raw ma- terial.

It should be noted that globulins are characterised by solubility in dilute saline as opposed to the more typical cereal proteins. This means that saline may be used in extraction.

The protein rich composition obtained in the acid precipitation had the mineral con- n 25 — tent as presented in Table 7.

S

O Table 7: Mineral content of the protein rich composition (protein powder) based on = dry matter. a : Protein powder | 2] | | 0] so] x

Al 0000000000000 r+ | 0]

Recommended daily intake 800 14 375 | 2000 10 (mg/day)

Based on the comparative results, it was found that the majority of the mineral con- tent was transferred to the fibre fraction.

The above process was repeated so that a lipid layer on the top surface of the su- pernatant was removed and nutritional content of the protein pellet is disclosed in table 8.

Table 8: Nutritional content of a protein rich and lipid poor composition based on dry weight of the sample.

Dietary fibre | Protein Lipids (wt%) (wt%) (wt%)

Protein rich 6.7 73.4 4.9 and lipid poor composition

Table 9: Nutritional content of lipid rich composition obtained from the top surface of the supernatant based on dry weight of the sample. = [raju [roon [dente lipid rich composi- | 3 78 3 16

O tion

N

O

1 1 1 1 1 |.

O

N Table 10: Fatty acid profile of lipid rich composition based on total weight of the li- = pids. a

LO Saturated | Mono-unsaturated Poly-unsaturated

O

5 Fatty acid | Fatty acid Fatty acid 0

N lipid rich composi- | about 22 | about 41 about 36

N tion

Furthermore, inventors found out the removed lipid layer was a lipid rich composi- tion suitable for instance for composition useful for instance in cosmetics.

EXAMPLE 6 (According to the invention)

Example 4 was repeated so that an extraction time of the alkaline extraction was 120 min at 40 °C.

The protein rich and lipid poor composition according to this example comprises 74 % of proteins by dry weight of the composition.

EXAMPLE 7 (According to the invention)

Example 4 was repeated so that enzymatic treatment of composition lactic acid bac- teria was carried out before alkaline extraction.

The enzymatic treatment was carried out 6 hours at 37 °C.

The protein rich and lipid poor composition according to this example comprises about 76 % of proteins by dry weight of the composition and the fibre rich composi- tion according to this example comprises about 44 % of proteins by dry weight of the composition.

EXAMPLE 8 (According to the invention)

Example 4 was repeated so that oat slurry was changed to a slurry from brewery.

The protein content of the slurry from brewery was enriched by about 50 % based on the dry weight of the composition.

O

S

O 25 EXAMPLE 9 (According to the invention) = The protein rich and lipid poor composition was tested in different food stuffs. z Inventors found out the protein rich and lipid poor composition was as such suitable > for ingredient of chips which are currently made of potato.

S Furthermore, inventors found out that the protein rich and lipid poor composition 2 30 was suitable for ingredient of meatballs and sausages.

N Furthermore, inventors found out that the protein rich and lipid poor composition was suitable for ingredient of bread.

Furthermore, inventors found out that the protein rich and lipid poor composition was suitable for ingredient of protein bar.

Furthermore, inventors found out that the protein rich and lipid poor composition was suitable for food supplement.

Furthermore, inventors found out that the protein rich and lipid poor composition was suitable for food supplement pills.

Furthermore, inventors found out that the protein rich and lipid poor composition was suitable for ingredient of sweet deserts such as ice cream and pastries. 0

N

O

N

O

<Q

N

I

=

LO

O

N

LO

0

N

O

Al

Claims

1. A method of upgrading a by-product of a food production process, character- ized in that the method comprises: - obtaining a grain slurry, the grain slurry comprises a by-product from a food production process, and - producing two or more compositions from the grain slurry.

2. A method according to claim 1, characterized in that: - the grain slurry is a by-product obtained from a production process of liquid oat product; or - the grain slurry is a by-product obtained from a production process of oat product; or - the grain slurry is a by-product obtained from a production process of brewery or distillery; or - the grain slurry comprises a by-product obtained from a production process of liquid oat product; or - the grain slurry comprises a by-product obtained from a production process oat product; or - the grain slurry comprises a by-product obtained from a production process of brewery or distillery; or - the oat slurry comprises a by-product derived from a production pro- cess of a liquid oat product, and the oat slurry has been subjected to a temperature at least 60 °C or at least 90 °C during the production process of the liquid oat prod- 2 25 uct; or S - the oat slurry comprises a by-product derived from a production pro- O cess of an oat product, and the oat slurry has been subjected to a temperature at = least 60 °C or at least 90 °C during the production process of the oat product. = > 30 3. A method according to claim 1 or 2, characterized in that the method com- S prises: 3 - a step of drying the grain slurry; or Al

- the grain slurry comprises a by-product comprising water, and pro- ducing two or more compositions from the grain slurry comprises a by-product com- prising water.

4. A method according to any one of claims 1 to 3, characterized in that: - the step of producing two or more compositions comprises at least two of the following: producing a protein rich composition, producing a protein rich and lipid poor composition, producing a dietary fibre rich composition, and produc- ing a lipid rich composition; or - the step of producing two or more compositions comprises producing a protein rich and producing a dietary fibre rich composition; or - the step of producing two or more compositions comprises producing a protein rich, producing a dietary fibre rich composition and producing a lipid rich composition; or - the step of producing two or more compositions comprises producing a protein rich and lipid poor composition and producing a lipid rich composition; or - the step of producing two or more compositions comprises producing a dietary fibre rich composition and producing a lipid rich composition.

5. A method according to any one of claims 1 to 4, characterized in that: - the step of producing two or more compositions from the grain slurry comprises any combination of the following: extracting, recovering, centrifugation, decanting, defatting, and enzymatic treatment; or - the step of producing two or more compositions from the grain slurry n 25 comprises extracting proteins to a first supernatant and recovering a dietary fibre S rich composition, defatting and recovering a lipid rich composition, and recovering O the protein rich and lipid poor composition from the first supernatant by acid precip- = itation; or I - the step of producing two or more compositions from the grain slurry > 30 further comprises extracting proteins to a first supernatant and recovering a dietary S fibre rich composition, the dietary fibre rich composition comprises at least 30 % 3 more dietary fibre than the grain slurry based on the dry weight; and recovering the N protein rich and lipid poor composition from the first supernatant by acid precipitation, the protein rich and lipid poor composition comprises at least 40 % proteins than the grain slurry based on the dry weight; or - the step of producing one or more compositions from the grain slurry further comprises extracting proteins to a first supernatant and recovering a dietary fibre rich composition, the dietary fibre rich composition comprises at least 30 % more dietary fibre than the grain slurry based on the dry weight; recovering the protein rich and lipid poor composition from the first supernatant by acid precipita- tion, the protein rich and lipid poor composition comprises at least 40 % proteins than the grain slurry based on the dry weight; and defatting and recovering a lipid rich composition, the lipid rich composition comprises at least 50 % more lipids than the grain slurry based on the dry weight.

6. A method according to any one of claims 1 to 5, characterized in that the method comprises: - extracting proteins by alkaline extraction to a first supernatant, the alkaline extraction comprises the steps selecting pH of the oat slurry greater than pH 9 or in the range between pH 9 - 11, and separating first supernatant from fibre rich composition, and the step of recovering the proteins from the first supernatant comprises recovering the proteins by acid precipitation from the first supernatant, the acid precipitation comprises adjusting the pH of the first supernatant from the range pH 3 — pH 6, centrifuging the first supernatant, and recovering the protein rich composition from a liquid phase of the first supernatant.

7. A method according to any one of claims 1 to 6, characterized in that the step n 25 of isolating a protein rich and lipid poor composition from the oat slurry comprises: S - extracting proteins by alkaline extraction to a supernatant, the alka- O line extraction is carried out at a temperature selected from the range 20 °C - 45 = °C, or from the range 30 °C - 40 °C, or from the range 35 °C to 40 °C; or I - extracting proteins by an alkaline extraction to a first supernatant, > 30 the duration of the alkaline extraction is selected from the range 30 min - 240 min, S or from the range 60 min - 240 min, or from the range 45 min - 120 min, or from 3 the range 45 min - 75 min; or N - extracting proteins by alkaline extraction to a first supernatant, the alkaline extraction is carried out at a temperature selected from the range 20 °C -

45 °C, or from the range 30 °C - 40 °C, or from the range 35 °C to 40 °C, and the duration of the alkaline extraction is selected from the range 30 min - 240 min, or from the range 60 min - 240 min, or from the range 45 min - 120 min, or from the range 45 min - 75 min.

8. A method according to any one of claims 1 to 7, characterized in that: - the method comprises a step of fermenting the oat slurry or ferment- ing any combination of the following: the protein rich composition, the protein rich and lipid poor composition, the dietary fibre rich composition and the lipid rich com- — position composition.

9. Use of a protein rich and lipid poor composition as a food stuff, characterized in that: - the protein rich and lipid poor composition is obtained from a by- product of food production process, and - the protein rich and lipid poor composition comprises at least 35 % of proteins by dry weight of the composition, less than 10 % of lipids by dry weight of the composition.

10. Use according to claim 9, characterized in that: - the protein rich and lipid poor composition comprises 35 % - 45 % of proteins, 1 % - 10 % of lipids, 1 % - 5 % of starch, and 20 % -30 % of dietary fi- bres by dry weight of the composition; or - the protein rich and lipid poor composition comprises 35 % - 45 % of n 25 proteins, 1 % - 10 % of lipids, 1 % - 5 % of starch, and 20 % -30 % of dietary fi- S bres by dry weight of the composition; or O - the protein rich and lipid poor composition comprises 35 % - 45 % of = proteins, 1 % - 9 % of lipids, 0 — 7 % of ash, 1 % - 30 % of dietary fibres and 2 % I -14 % carbohydrates by dry weight of the composition with the proviso that the > 30 components of the protein rich and lipid poor composition taken together adds up to E 100 % of the dry weight of the composition; or N - the protein rich and lipid poor composition comprises at least 57 % N of proteins and less than 10 % of lipids; or

- the protein rich and lipid poor composition comprises at least 57 % of proteins and less than 8 % of lipids.

11. Use according to claim 9 or 10, characterized in that: - the food stuff is food supplement; or - the food stuff is protein rich food supplement; or - the food stuff is an ingredient of a food product; or - the food stuff is protein supplement; or - the food stuff is protein supplement pills; or - the foodstuff is a culture media of cells.

12. Use according to any one of claims 9 to 11, characterized in that: - the protein rich and lipid poor composition is obtained by a method according to any one of claims 1 to 7; or - the grain slurry is a by-product obtained from a production process of liquid oat product; or - the grain slurry is a by-product obtained from a production process of oat product; or - the grain slurry is a by-product obtained from a production process of brewery or distillery; or - the grain slurry comprises a by-product obtained from a production process of liquid oat product; or - the grain slurry comprises a by-product obtained from a production process of oat product; or n 25 - the grain slurry comprises a by-product obtained from a production S process of brewery or distillery. 3 =

13. A lipid rich composition derived from by-product of a food production process, I characterized in that the composition comprises at least 50 % of lipids by dry > 30 weight of the composition. O

14. A lipid rich composition according to claim 14, characterized in that the com- N position comprises, by dry weight of the composition:

- 50 % - 90 % of lipids, and any combination of the following: 1 % - 10 % of dietary fibres, 2 % - 50 % of proteins, and 1 % - 10 % of starch; or - the composition comprises at least 50 % of lipid by dry weight of the composition and any combination of the following: 1 % - 10 % of dietary fibres, 2 9% - 50 % of proteins, and 1 % - 6 % of starch, and 0,5 % — 6 % of ash by dry weight of the composition; or - the composition comprises 50 % - 90 % of lipid by dry weight of the composition and any combination of the following: 1 % - 10 % of dietary fibres, 2 % - 30 % of proteins, 0,5 % — 6 % of ash and 1 -15 % of carbohydrates by dry — weight of the composition with the proviso that the components of the lipid rich composition taken together adds up to 100 % of the dry weight of the composition.

15. A lipid rich composition according to claim 13 or 14, characterized in that: - the lipid rich composition is derived from oat and the proteins of the lipid rich composition comprise avenalin; or - the lipid rich composition is derived from oat and the proteins of the lipid rich composition comprise avenalin 50 — 90 % based on total dry weight of the proteins of the lipid rich composition; or - the lipid rich composition comprises lactic acid; or - the lipid rich composition is derived from oat and the proteins of the lipid rich composition comprise avenalin and the lipid rich composition comprises lactic acid.

16. A lipid rich composition according to any one of claims 13 to 15, character- n 25 ized in that the lipid rich composition is produced by a method according to any