METHOD OF PREPARING GRAIN KVASS AND COMPOSITION FOR PREPARING GRAIN KVASS Russian patent published in 2000 - IPC

FIELD: production of alcohol-free drinks, particularly, production of grain kvass. SUBSTANCE: kvass wort is prepared from roasted rye rusks, 7000-13000 g; flour from preliminarily germinated dried and roasted grains of barley and oat, 0.005-0.025 g; and hop, 0.001-0.010 g. The prepared mixture is poured over by 500 l of boiling water and aged no more 24 h, and then liquid is separated from sediment. 150-700 g of sugar, 200-800 g of rye flour and 200-400 g of bakery yeast are introduced per 3.0 l of kvass wort. The such-prepared yeast mass is introduced in warm wort. Additionally introduced in mixture is raisin, and mixture is mixed until full dissolving of yeast foam in wort. Fermentation of kvass wort is conducted for 8.5-18 h with the following cooling. Liquid is separated from sediment, and sugar and honey are introduced. After it, prepared drink is bottled. EFFECT: increased quality of drink due to improved organoleptical properties; increased storage life; broadened assortment of grain kvass. 5 cl, 3 tbl