APPLICATION OF DRIED BARDA AND BARDA EXTRACT (DDGS) AS AN INEXPENSIVE TASTE AMPLIFIER AND MEANS FOR REDUCING THE SODIUM CONTENT

摘要

1. A method of obtaining a food product for human consumption, comprising:! fermentation and distillation of grain to obtain dried vinasse and dry vinasse extract (DDGS); ! selection from DDGS particles with a relatively light color to obtain high-quality DDGS; and! the use of high-quality DDGS to obtain a food product; ! moreover, the food product contains less than about 10 wt.% high-quality DDGS. ! 2. The method according to claim 1, in which the selection is carried out using spectrophotometry, and where high-quality DDGS consists essentially of particles having a value of "L", which is at least 60 and a value of "b", which is at least +40, as measured by the color scale L * a * b Hunter Instruments in accordance with standard methods ASTM D 6290, E1347 and E308. ! 3. The method according to claim 1, in which the selection further includes air separation in a stream of air. ! 4. A method of obtaining food compositions with a low sodium content for human consumption, comprising:! obtaining a food composition with a reduced compound of sodium chloride, which contains DDGS (dried vinasse and dry vinasse extract) in an amount of less than about 10% of the total weight of the food composition to provide a salty taste. ! 5. The method according to claim 4, in which the grain residue is less than 5% by weight of the food composition. ! 6. The method according to claim 4, in which the grain residue is dried DGS, wet DGS or DGS extract. ! 7. The method according to claim 6, in which the grain residue is dried DGS. ! 8. The method according to claim 6, in which the grain residue consists essentially of particles having a value of "L" equal to at least 60, and a value of "b" equal to, in m