METHOD OF VEGETABLE, FRUIT AND BERRY FERMENTATION Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: for fermentation of vegetables, fruits and berries the aqueous oat groat extract is used as a source of ferment. Oat groat extract is prepared by infusion of washed oat groats in the boiled water at the room temperature for 1-2 days at the ratio of oat groats to water 6: 11 following by decantation. The ratio of raw to the aqueous oat groats extract is 10:6. To increase caloricity of oat groats aqueous extract oat groats is stirred before extract decantation. EFFECT: improved method of fermentation. 2 cl