RATIONAL USE OF WASTE OF BREWERY PRODUCTION IN THE FOOD INDUSTRY

Abstract

Subject. The substantiation of the possibility and expediency of using brewing by-products in technology of food products. The use of brewery industry waste as a secondary raw material in the formulation of food products reduces the volume of waste generation, lowers the cost of production, and also solves the issue of their rational disposal and solving the problem of environmental pollution. It also provides an opportunity to obtain new products with high nutritional value and biological activity. The aim of the work was to investigate and substantiate the rational use of brewing waste in the food industry as an alternative source of protein. Methods. The research was carried out through a thorough comparative analyzing the works of Ukrainian and foreign researchers published in the scientific and metric databases Scopus, Web of Science, Journal Citation Reports, Scimago Journal & Country Rank, and Google Scholar. Results. The issue of using brewing waste in the food industry - beer grains, protein sediment and excess yeast, which are high-protein products - is considered. The possibility of using brewers pellet in the bakery industry in the production of bread, cookies, in the meat industry in the recipes of smoked sausages and sausages has been determined. About the protein precipitate, it has been found that it contains such important substances as proteins and carbohydrates; however, its use is hindered by the bitter, hops taste. For order to reduce bitterness, had been suggested in the literature to carry out aqueous extraction at a high temperature, which in the future allows the use of protein precipitate in the food industry. The issue of using excess brewer's yeast in the food industry is considered. Yeast is a thick mass with a characteristic yeast smell, which includes proteins, carbohydrates, fats and vitamins. There are well-known technologies for using excess yeast, after thorough washing in a pressed form, for the production of confectionery and bakery products. Scope of the results. The obtained results of the analytical review can be used in further scientific research to improve the technology of brewery waste processing.