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 recipe components are prepared. Yacon is cut, dried in microwave field to residual humidity of about 20% and roasted. Rye fermented malt, rye unfermented malt, crushed rye 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 the phases are 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.