The group of inventions relates to the food industry, and more particularly to a method for transforming brewer's spent grain (BSG). The invention makes it possible to increase the level of recovery of edible fractions from BSG to 90-95%, and to increase the amount of protein in a protein-rich barley concentrate to 50-65 wt% dry solids. The essence of the claimed method lies in loosening BSG on a vibratory sieve, grinding the BSG in a colloid mill with the addition of water or centrate in a ratio of from 0.5:1 to 1:1 relative to BSG to produce a paste-like homogeneous mass of BSG, and then processing said mass in a screw extractor for further grinding and separation into two fractions: a suspension having a 90-95% moisture content; and ground BSG husks having a 60-75% moisture content, which are fit for subsequent industrial use. Thereafter, the suspension is sent for mechanical filtration to remove the remaining ground husks and is pumped into a storage tank, then dried to a moisture content of no more than 7%.
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