METHOD FOR KVASS MANUFACTURING AND METHOD FOR RAW MATERIALS FERMENTATION FOR KVASS MANUFACTURING Russian patent published in 2009 - IPC A23L2/00 C12G3/02 

FIELD: food products.

SUBSTANCE: kvass manufacturing method involves preparation of kvass wort, preparation of starter in the form of propagated yeast, raw materials fermentation using lactic-fermentation bacteria, kvass wort attenuation by the yeast starter, addition of sugar-containing product during kvass preparation, and cooling the fermented wort. Milk whey is used as raw materials for fermentation. Thermophilic lactic-fermentation bacteria are used as lactic-fermentation bacteria. Fermented milk whey and sugar-containing product are added to the wort before the propagated yeast is added. The latter is added at fermentation temperature after the prepared kvass wort has been heated up to 95-100°C during 20-50 minutes. Citric acid can be added to the kvass wort. In addition, the kvass wort ingredients are filled provided that solids content in cooled kvass wort before fermentation is 3.9 to 4.6 wt %. The method for raw materials fermentation involves addition of lactic-fermentation bacteria to the raw materials and lactic fermentation. Milk whey is used as raw materials for fermentation, and thermophilic lactic-fermentation bacteria are used as lactic-fermentation bacteria. Lactic fermentation is performed up to acidity of 15-25 cm³ of sodium hydroxide in a concentration of 1 mole/dm per 100 cm of kvass. Then it is clarified with separation of produced whey proteins from the whey with subsequent whey heating to the boil and boiling during at least 20 minutes. Curd whey may be used as milk whey. For thermophilic lactic-fermentation bacteria, freeze-dehydrated thermophilic bacteria may be used at optimum bacteria ripening temperature of 42-43°C. The whey can be clarified by heating up to 65-70°C followed by holding at this temperature during 20-30 min. in the presence of calcium chloride, and whey proteins can be separated from the whey by filtering method using Lavsan filter.

EFFECT: increased kvass stability due to limited fermentation process, improved eating qualities of kvass, simplified, quicker and cheaper kvass producing process.

9 cl