METHOD FOR PREPARATION OF KVASS ON GRAIN STARTER AND COMPOSITION FOR PREPARATION OF KVASS Russian patent published in 2024 - IPC A23L2/38 C12G3/21 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, production of non-alcoholic fermentation beverages, namely bread kvass. Proposed method of kvass preparation on grain starter includes preparation of starter, preparation of kvass wort, fermentation of kvass wort, bottling of finished beverage and cooling. Starter is prepared from whole barley grains, drinking water and sugar sand by mashing the whole barley grain grist with drinking water with sugar sand dissolved therein with further fermentation of mixture for 2–3 days at temperature of 18–20 °C, then, the starter is separated from the whole barley grain. Starter is prepared at the following content of initial components, g per 1 l of drinking water: whole barley grains – 33, sugar sand – 40–60. Kvass wort is prepared from the starter after separation of the starter from the whole barley grain by adding rye crisp breads weighing 23 g each to the starter. Breads are prepared from non-yeasted rye bread fried in the oven till dark brown colour at temperature of 200–270 °C. Sugar sand is added to the starter and bread is infused to form kvass wort, with further fermentation of kvass wort for 2–3 days at temperature of 18–20 °C. After that produced beverage is separated from fermentation products with further bottling into containers, in which fermentation continues. Ingredients are taken at rate of 1 l of the starter, g: rye bread – 28 g, sugar sand – 20–40. Also disclosed is a composition for preparing kvass on grain starter.

EFFECT: invention provides improvement of organoleptic characteristics of kvass, reduction of duration of technological process.

2 cl