METHOD FOR PRODUCTION OF CONCENTRATED FERMENTED BASE FOR ETHANOL FREE KVASS AND GRAIN-BASED BEVERAGES Russian patent published in 2012 - IPC C12G3/02 

FIELD: food industry.

SUBSTANCE: during concentrated (light or dark) bases production in the process of mash preparation according to a conventional method one uses, wt %: fermented dry rye malt - 0-20, unfermented dry rye malt - 25-55, rye - 40, one supplies into the filtrate a concentrate of kvass wort and/or sugar syrup, the amount of the concentrate and sugar being 0-10% and 5% of the raw materials weight respectively. Optionally 10% of unfermented rye malt may be replaced with light brewer's barley malt or brewer's wheat malt or malt of other cereal crops while 20% of rye - with brewer's barley or corn grits or corn starch or rice grits or bakery rye flour. One boils and cools the kvass wort, supplies starters of dry pure yeast cultures and lactic acid bacteria, ferments the raw material till the temperature is 25-30°C during 1-2 days till the wort acidity is 10-15 acid units, the wort dry substances content reduced by 18-20%. The wort is clarified, the sediment is separated, disposed; culinary salt in an amount of 0.01-0.02 kg per 1 dhal of the wort is introduced into the wort. The wort is thermally treated by way of heating up to 100°C, boiling during 20-30 minutes and cooling to 60-70°C. The wort is concentrated and dealcoholised in a vacuum evaporator apparatus at a temperature of 60-70°C and under a pressure of 0.07-0.08 MPa till alcohol content is no higher than vol. 1%and the extract content - 20-25 wt %. The base is pasteurised in pasteurisers at the outlet whereof the ready base temperature is 60-70°C.

EFFECT: invention allows to enhance the quality of the ready product and its stability.

7 cl, 12 ex