METHOD OF PRODUCTION KVASS CONCENTRATE AND KVASS MADE FROM IT Russian patent published in 2009 - IPC A23L2/00 C12G3/02 

FIELD: food products.

SUBSTANCE: kvass concentrate (kvass dry briquettes) production is made from dough kneaded from minced and boiled in water sugar beet in the ration of 10 parts of beet to 1 part of water during 1.0-1.5 hours till full cooking, and is made from cooled to room temperature rye middlings. When kneading dough the rye middlings and boiled beet mass is taken in the ration of 40:60. The dough is stirred. Then the dough is formed into briquettes baked in the cabinet oven during 60-90 minutes at temperature of +150 - +200°C. After baking the briquettes are cooled to room temperature and dried during 1.5-3 hours at temperature of +70 - +90°C. The method of kvass producing consists of producing kvass wort, fermentation and bottling. The kvass concentrate (kvass dry briquettes), sugar and water are used to produce kvass wort. Herewith for 10 decalitres of water 3.8-4 kg of kvass concentrate is used that is put into 3 decalitres of boiling drinking water and is boiled during 5 minutes. Then cooled boiled water is added to the volume of 10 decalitres. In the obtained mixture 4.5-5 kg of sugar is dissolved, when the mixture reached the temperature of +30 -+35°C 40-50 g of bakery pressed yeast is dissolved in kvass wort. It is then left for fermentation during 20-28 hours, after that the mixture is cooled to +5 - +7°C for yeast settling and before bottling the deposit is separated. Additionally minced dry leaves of currant or cherry or peppermint or horse-radish roots can be added to the hot kvass wort.

EFFECT: simplification of kvass concentration production technological process from natural raw materials, obtaining kvass concentrate in dry form of briquettes with natural fermented carbon dioxide without adding any stabilisers, preservatives and artificial flavours; storage and transportation simplification.

3 cl