METHOD FOR KVASS ON NON-YEASTED STARTER PREPARATION AND KVASS PREPARATION COMPOSITION Russian patent published in 2019 - IPC C12G3/02 A23L2/38 

FIELD: food industry.

SUBSTANCE: starter from a mixture rusk crumbs, malt, sugar and water is prepared, the mixture is fermented for 3–5 days and rusk crumbs, malt and sugar are added to the fermented mixture, with further fermentation during another 3–5 days. Kvass wort is prepared by adding sugar, rusk crumbs and malt to water with temperature of 27 °C, produced starter and kvass wort are stirred and left to ferment for 12–24 hours at temperature of 27 °C. Kvass is separated from the fermentation products with further pouring into vessels where fermentation is continued. Composition for kvass on non-yeasted starter preparation contains starter and kvass wort, wherein the starter and kvass wort is prepared from rusk crumbs, malt, sugar and water at 27 °C with the following content of initial components, g per 1 l of water, respectively: rusk crumbs 40–60 and 7–20; malt 13–20 and 3–10; sugar 40–60 and 40–60. Rusk crumbs of rye bread or a mixture of wheat and rye bread fried at temperature of 270 °C, ground fermented malt are used.

EFFECT: invention improves organoleptic properties of kvass, wider range of kvass.

6 cl, 1 tbl, 3 ex