KVASS PRODUCTION METHOD AND METHOD OF KVASS CLARIFICATION Russian patent published in 2009 - IPC A23L2/00 C12G3/02 

FIELD: food products.

SUBSTANCE: method of kvass production includes preparation of kvass wort, mixing kvass wort with sugar syrup, its heating, preparation of starter culture in the form of vat bottoms, attenuation of kvass starter of yeast starter culture and kvass clarification with subsequent yeast deposit removal. The mixture of kvass wort with sugar containing product is performed that solids content in cooled kvass wort before fermentation is 3.9 to 4.6 wt %. Kvass wort is pasteurised after its preparation at 95-98°C during 40-50 minutes or boiled at temperature of 100°C. At that, propagated yeast is added to kvass wort at fermentation temperature. The mixture obtained is at once bottled to thermally sound and pressure-proof consumer containers, which are sealed at once. After that the mixture is subjected to fermentation in hermetically packed consumer containers at fermentation temperature. Clarification of kvass, produced as described above, is carried out by its cooling down and stand in hermetically sealed container, set vertically, with lid, equipped with a flat, oriented downwards, until yeast deposit occurs, which is then removed, without disturbing the container, by perforating lid flat using needle prod. The lid is made from the material, possessing reversible deformation qualities.

EFFECT: new method of kvass production and its clarification.

6 cl