METHOD OF PRODUCING ALCOHOL-FREE FERMENTED BEVERAGE Russian patent published in 2003 - IPC

FIELD: food industry; applicable at production of alcohol-free fermented beverages. SUBSTANCE: alcohol-free fermented beverage is produced from wort prepared by boiling from mixture of rice and rye malt. For malt fermentation used are pure cultures of red yeast P.Sacharomyces (race K-1) and lactic-acid bacteria P.Lactobacillus (race M-1) separated from spontaneously fermented wort. Additionally introduced in wort is mineral complex "GS" in amount of 17-23 cu.cm/cu.dm. Concentrated base of "Taezhny buket" is also introduced in fermented wort in amount of 260-300 cu.cm/100 l of beverage. EFFECT: new beverage with taste and aroma of fermented beverage, and with weak malt aftertaste and pleasant tint of cucumber freshness. 4 cl