METHOD OF PREPARING CULTURED MILK DRINK Russian patent published in 2001 - IPC

FIELD: food industry. SUBSTANCE: initial components such as rye and oat flours in ratio 1:1 are mixed with hot fat and diluted by 2-3% of boiling water. Prepared mixture is gradually introduced into the rest of boiling water at mixing and boiled for 40-50 min at mixing up to white foam. Then mixture is cooled for 8-10 h at room temperature and soured by kumyss sour in the amount of 0.2-0.5 l per 1 l of mixture. After it, 3-4% of sugar or honey is introduced. Souring is conducted at room temperature for 24-30 h up to ripening. Used as a fat is beef fat, or badger fat, or butter. EFFECT: increased treatment-and-prophylactic properties of drink; broadened assortment of medical drinks. 2 cl, 1 tbl, 7 ex