METHOD FOR PRODUCING KVASS WORT 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 dandelion root is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Mashing rye fermented malt, rye unfermented malt, corn flour, barley flour and dandelion root in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes is performed. 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.