METHOD FOR PRODUCTION OF HYDROLYSATE OF BUCKWHEAT HUSKS AS COCOA POWDER SUBSTITUTE FOR GINGERBREAD AND CONFECTIONARY PRODUCTS Russian patent published in 2015 - IPC A23J1/12 A23J3/14 A23J3/32 A23J3/34 

FIELD: food industry.

SUBSTANCE: one performs buckwheat husks milling and raw material hydrolysis with sodium hydroxide solution at a weight ratio of 1:3 - 1:20. The mixture is maintained during 2 - 6 hours at a temperature of 50-110°C. The produced material is cooled to 25-40°C and neutralised with hydrochloric acid till pH level is equal to 6-7. One adds a cellulolytic action enzyme preparation in an amount of 0.01-0.4% of the mixture weight into the material. One performs maintenance during 0.5-6 hours at a temperature of 30-60°C and inactivation of enzyme during 5 minutes at a temperature of 100°C. Buckwheat hydrolysate is cooled and separated by way of filtration; sediment is dried till moisture content is equal to 9-11% under gentle temperature conditions at a temperature of 20±2°C.

EFFECT: hydrolysis duration reduction and easily digestible food product manufacture.

2 cl, 2 tbl, 6 ex