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. The prepared Jerusalem artichoke is cut, dried in a microwave field to a residual humidity of about 20% and roasted. Mashing rye fermented malt, rye unfermented malt, barley malt, crushed corn and Jerusalem artichoke in an amount of about 6% by weight of the cereal products 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.