METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE Russian patent published in 2017 - IPC A23L2/385 A23L11/20 

FIELD: food industry.

SUBSTANCE: invention relates to the kvass wort concentrate production technology. The recipe components are prepared. Rye fermented malt, rye unfermented malt, crushed corn and crushed barley are mashed with water and cytolytic and amylolytic enzymes. They are saccharified, boiled, and the phases are separated. The liquid phase is concentrated under vacuum till the dry substances content is equal to 68-72%. Prepared Jerusalem artichoke is cut. The Jerusalem artishoke is dried in a microwave field to a residual moisture content of about 20%. The Jerusalem artishoke is roasted and fed for mashing in an amount of about 6% by weight of the cereal products.

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