METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE Russian patent published in 2017 - IPC A23L2/385 

FIELD: food industry.

SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components. Prepared yacon is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Fermented rye malt, unfermented rye malt, barley malt, crushed rye, crushed barley and yacon in an amount of about 6% by weight of the cereal products are mashed with water and cytolytic and amylolytic enzymes. The resulting mash is saccharified, boiled and separated. The liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.

EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.