METHOD FOR PRODUCTION OF KVASS WORT "PIKALOD" Russian patent published in 1999 - IPC

FIELD: food production industry. SUBSTANCE: method can be used in production of non-alcoholic beverages. According to method for production of kvass wort, subjected to brewing is bread matter such as rye malt and rye flour. Then, main components of raw material undergo fermentative hydrolysis by means of enzymes of microorganisms of epiphytic microflora. This refers to amylolytic, proteolytic and cytolytic enzymes. Enzymes are introduced at stage of making mash together with disintegrated dry balsam grass selection in amount of 3-5% of bread matter mass. Fermentative hydrolysis is effected at multiple-stage heating to temperature from 60 C to 80 C. Thus produced kvass wort is subjected to secondary multiple-stage thermal treatment. Mode of operation of secondary thermal treatment corresponds to mode of operation of initial thermal treatment. Disintegrated dry balsam grass selection includes mixture of meadow grasses. They are as follows: meadow mint, creeping couch-grass, meadow clever, meadow timothy-grass, ordinary milfoil, bow-shaped winter-cress, bitter wormwood, lucerne. Also used are such grasses as bedstraw, goose cinquefoil, sainfoin, field horsetail, thyme, sage, burnet, sweet clover, St. John' wort, wild marjoram, mint, dandelion, fescue grass, bur marigold. Aforesaid method allows for production of kvass wort possessing balsamic and original organoleptic properties. In addition, by varying specific content of certain grasses it is possible to produce kvass wort with required tranquilizing and toning-up action. EFFECT: higher efficiency. 7 ex