KVASS Russian patent published in 2000 - IPC

FIELD: production of alcohol-free beverages. SUBSTANCE: kvass wort for preparation of kvass contains per 500 l of boiling water: bread concentrate or concentrate based on corn, 1.5-17.0 l; or roasted rye rusks, 7000-13000 g; flour from preliminarily germinated, dried and roasted grains of barley and oat, 0.005-0.025 g, respectively; hop, 0.001-0.01 g. Yeast mass contains per 3.0 l of kvass wort: bakery yeast, 200-400 g; sugar, 150-700 g; rye flour, 200-800 g. Kvass is prepared by mixing of 2.0-4.0 l of yeast mass, 5000-15000 g of sugar, and kvass wort, the balance up to 300 l of beverage. Kvass additionally includes, g: raisin, 0.015-0.150; honey, 150-500. Prepared kvass possesses pleasant acid-sweet taste and may store in hermetic reservoirs up to 1 month at temperature of 2-6 C. EFFECT: broadened assortment of alcohol-free beverages. 7 cl, 1 ex