FIELD: food-processing industry, in particular, biotechnological methods of producing liquid food product from non-shelled buckwheat seeds.
SUBSTANCE: method involves using whole clean buckwheat seeds; germinating said seeds by soaking in water at temperature of 20-25°C; holding for 4-5 hours; heating germs through at temperature of 50-55°C for 20 min; grinding germs into homogeneous mass; pouring water having temperature of 25°C and subjecting to extraction for 20-25 min; squeezing through filter and pasteurizing. Resultant mass may be used as independent product, or it may be utilized in beverage production or in industry for obtaining special feeding products for people with weak health.
EFFECT: provision for obtaining of product having high nutritive value and containing readily digestible protein and biologically active substances.
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