WO2007011319A1 - Kvass production method - Google Patents

Abstract

The invention relates to a kvass production method for producing alcohol-free fermented beverages, in particular a bread kvass and can be used in the alcohol-free branch of the food industry. The inventive method consists in producing a kvass wort from a filtered water-diluted and pasteurised kvass wort concentrate, in mixing the kvass wort with a sugar syrup and the filtered water, in preparing an yeast suspension by mixing a bakery yeast with the filtered water and a 40 % milk acid solution, in mixing the yeast suspension with the sugar syrup quintuple volume and in defermenting said suspension, in fermenting the kvass wort with the yeast suspension, in lightening, blending with formula ingredients, filtering, pasteurising and in saturating the cooled kvass with carbon dioxide, wherein the filtered water is additionally softened and disinfected prior to the use thereof, the kvass wort concentrate is pre-sterilised at a temperature equal to or greater than 126 °C and the bakery yeast is used preferably in the dry state thereof. Said invention makes it possible to improved the quality and stability of the kvass.

Description

 METHOD FOR PREPARING KVASS

Technical field

The invention relates to a technology for the production of non-alcoholic fermentation drinks, namely bread kvass, and can be used in the non-alcoholic food industry. State of the art

A known method of preparing kvass, comprising preparing kvass must from a pasteurized kvass wort concentrate, which is diluted with drinking water, introducing pressed baking yeast into it, fermenting, cooling the resulting young kvass, removing sediment and blending. A clarifier is additionally introduced into the young kvass, and after blending, the kvass is filtered, carbonized and pasteurized (RF Patent N ° 2093552, IPC ⁶ C12G 3/02, op. 1997).

The disadvantages of this method are the use in the technology of ordinary drinking water with high rigidity, only the pasteurized kvass wort concentrate, which may contain spore bacillus, extruded baker's yeast containing extraneous microflora. The lack of quality preparation of materials used for the preparation of kvass reduces the degree of their purification, which leads to a decrease in the quality of kvass and its durability.

The closest analogue of the proposed method, selected as a prototype, is a method of preparing kvass, in which kvass is prepared from diluted filtered water and pasteurized kvass wort concentrate. Leaven wort is mixed with sugar syrup and filtered water at a temperature of 28 - 30 ⁰ C to a mass fraction of solids of 7.7 - 7.9%. At the same time, a yeast suspension is prepared by mixing pressed baker's yeast with filtered water and a solution of 40% lactic acid until a pH of 2.7 - 2.9 is reached. The yeast suspension is kept for 3 hours, after which a five-fold volume of sugar syrup is added, mixed and kept for 2–3 hours to ferment. Then fermented wort with a yeast suspension is fermented at a temperature of 25-30 ⁰ C to reduce the mass fraction of solids of 1.8 - 2.0% for 15 to 18 hours. Fermented kvass wort is cooled to a temperature of 5 - 2 ⁰ C for 10 - 15 hours to precipitate yeast and partially clarify young kvass. For better clarification, an aqueous clarifier solution, for example, Biofain FD, is added to young kvass, which is held for 24 to 48 hours. After that, kvass is blended with sugar syrup, citric acid and the distinctive ingredients according to the recipe, and then it is separated, filtered, pasteurized and saturated with carbon dioxide (Ukrainian Patent Utility Model N ° 3170, IPC A23L 2/00, op. 2004). Common essential features of the known and proposed methods are the preparation of kvass wort from at least diluted with filtered water and pasteurized kvass wort concentrate, mixing kvass wort with at least sugar syrup and filtered water, preparation of a yeast suspension by mixing at least baker's yeast and filtered water fermentation of kvass wort with a yeast suspension with the subsequent receipt of the finished drink.

In the known method do not carry out high-quality preparation of materials used for the preparation of kvass, which leads to a decrease in the degree of purification. Drinking water only filtered, as a result of which it is stiff and saturated with microorganisms. The fermented wort concentrate is only pasteurized, which does not ensure its sufficient sterility. In addition, compressed baker's yeast is used that contains extraneous microflora (bacteria, viruses, etc.). As a result, the quality of kvass and its durability are reduced.

Disclosure of invention

The basis of the invention is the task of improving the method of preparation of kvass, in which through the introduction of additional operations for the preparation of materials used in production and the correct choice of raw materials, a high degree of purification of these materials and the use of raw materials without extraneous microflora are ensured, which leads to an increase in the quality of kvass and its durability. The problem is solved in that in a method for preparing kvass, comprising preparing kvass wort from at least diluted with filtered water and pasteurized kvass wort concentrate, mixing kvass wort with at least sugar syrup and filtered water, preparing a yeast suspension by mixing at least bakery with filtered water and fermentation of kvass wort with a yeast suspension with the further preparation of the finished drink in accordance with the invention ltrovannuyu water prior to use additionally at least soften and disinfected, kvass wort concentrate at least preliminarily sterilized at a temperature preferably no lower than 126 ⁰ C, and baker's yeast is preferably used dry. In other specific embodiments, filtered water is preferably softened with sodium chloride.

The filtered water is preferably disinfected with ultraviolet radiation. Before fermentation begins, at least oxygen is added.

Between the totality of the essential features of the claimed invention and the achieved technical result there is the following causal relationship.

The introduction of additional operations for the preparation of materials used in production, and the right choice of raw materials, namely:

- additional softening and disinfection of filtered water before its use;

- pre-sterilization of kvass wort concentrate at a temperature of preferably not lower than 126 ⁰ C; - the use of preferably dry baker's yeast; in conjunction with the known features of the claimed invention provides the possibility of using softened, for example sodium chloride, water with a hardness of not higher than 1 mol / dm, due to a decrease in the content of calcium, magnesium, potassium salts, etc., as well as disinfected, for example, ultraviolet radiation, water, due to a decrease in the content of microorganisms. In addition, pre-sterilization at a temperature of preferably not lower than 126 ° C destroys the spore bacillus in kvass wort concentrate, which, together with the use of preferably dry baker's yeast that does not contain extraneous microflora, also contributes to a high degree of purification of materials and raw materials used in production . As a result, the quality and durability of kvass are increased, and the shelf life is increased to 120 days. And the addition of oxygen before the start of fermentation improves the fermentation process, which also improves the quality of the resulting beverage.

Best Mode for Carrying Out the Invention Drinking water is filtered, after which the water is softened and subjected to ultraviolet radiation. After that, the water hardness does not exceed 1 mol / dm ³ .

Prepare sugar syrup at a continuous station by boiling for at least 30 minutes. Store white syrup in enameled containers or stainless steel tanks.

The fermented wort concentrate is pre-sterilized in the converter at a temperature of at least 126 ⁰ C and a pressure of 0.2 - 0.3 MPa for 10 - 15 minutes, after which it is fed into the pasteurization tank and purified water is added at a rate of 1: 3. The diluted kvass wort concentrate is heated to a temperature of 78 - 80 ⁰ C and incubated for 30 - 35 minutes.

The pasteurized kvass wort concentrate is cooled to a temperature of 28 - 30 ⁰ C and served in a fermentation tank, where sugar syrup and purified water are added at a temperature of 26 - 28 ⁰ C. The solution is mixed, while oxygen can be added. The mass fraction of solids before fermentation is 4.7 - 5.5%.

At the same time, a yeast suspension is prepared with a pH of 2.7 - 2.9, for which dry baking yeast is mixed with purified water in a ratio of 2: 1 at a temperature of 20 - 30 ⁰ C and a solution of 40% lactic acid at a rate of 40 - 42 cm ³ per 1 kg of yeast. The yeast suspension is kept for 3 hours, and then a five-fold volume of sugar syrup is added to rejuvenate to a mass fraction of solids of 8.0 - 8.2%. The yeast suspension is stirred to ferment for 2 - 3 hours at a temperature of 20 - 30 ⁰ C and served in a fermentation tank. To accelerate fermentation, they can use the prepared solution of a pure culture of lactic acid bacteria, which are constantly rejuvenated in order to maintain vital functions. In this case, yeast and a pure culture of lactic acid bacteria can be set separately or mixed, i.e. the yeast suspension is mixed with a solution of a pure culture of lactic acid bacteria, incubated for 2 - 3 hours at a temperature of 20 - 3O ⁰ C and served in a fermentation tank. Fermentation of kvass wort with a yeast suspension is carried out at a temperature of 28-30 ⁰ C to reduce the mass fraction of solids to 3.5% and increase acidity to 2.0 for 20-24 hours at a tank pressure of 0.06 MPa.

Fermented kvass wort is cooled to a temperature of 5 - 2 ⁰ C for 6 - 8 hours to sediment the yeast and partially clarify the young kvass. The precipitate is removed and the kvass is clarified for better filtration by adding an aqueous clarifier solution and keeping it at a temperature of 1 - 5 ⁰ C for 48 hours until the content of yeast cells in 1 ml is not more than 1 million. Depending on the type of kvass, it is blended with the corresponding recipe ingredients.

The finished kvass is filtered to full transparency and pasteurized in a stream at a temperature of up to 90 ⁰ C for at least 70 seconds, after which it is cooled to a temperature of 1 - 5 ⁰ C and saturated with carbon dioxide.

Kvass made using this technology has high quality and durability, shelf life provided that it is bottled in PETF containers up to 120 days. Example 1. Drinking water is filtered through a sand filter, then through a sand filter and cation exchange resin, purified with activated carbon. After that, the water is softened with sodium chloride, passed through a polypropylene filter with a cell of 0.5 - 2 microns and subjected to ultraviolet radiation using a bactericidal lamp. The water hardness is 0.8 mol / dm ³ .

Sugar syrup is prepared by boiling for 30 minutes.

The kvass wort concentrate is sterilized at a temperature of 126 ⁰ C and a pressure of 0.25 MPa for 15 minutes, then it is fed into a pasteurization tank and purified water is added at a rate of 1: 3.

The diluted kvass wort concentrate is heated to a temperature

80 ⁰ C and incubated for 35 minutes.

The pasteurized kvass wort concentrate is cooled to a temperature of 28 ^° C and served in a fermentation tank, where sugar syrup and purified water are added at a temperature of 28 ^° C. The solution is mixed by adding oxygen, while the mass fraction of dry substances before fermentation is 5.0%.

At the same time, a yeast suspension with a pH of 2.7 is prepared, for which dry baking yeast is mixed with purified water in a ratio of 2: 1 at a temperature of 25 ⁰ C and a solution of 40% lactic acid at a rate of 40 cm ³ per 1 kg of yeast. The yeast suspension is incubated for 3 hours, a five-fold volume of sugar syrup is added to a mass fraction of solids of 8.2%. The yeast suspension is stirred for 2.5 hours at a temperature of 28 ⁰ C and served in a fermentation tank.

Fermentation of kvass wort with a yeast suspension is carried out at a temperature of 28 ⁰ C to reduce the mass fraction of solids to 3.5% and increase acidity to 2.0 within 22 hours at a tank pressure of 0.06 MPa.

The fermented kvass wort is cooled to a temperature of 3 ⁰ C for 7 hours, the precipitate is removed and the kvass is clarified by adding an aqueous solution of filtrate and keeping 48 hours at a temperature of 1 ⁰ C.

Kvass is blended by adding the calculated amount of sugar syrup.

Finished kvass is filtered on a separator, then on two kieselguhr filters. After that, kvass is pasteurized in a stream at a temperature of 85 ⁰ C for 70 seconds, then it is cooled to a temperature of 3 ⁰ C and saturated with carbon dioxide by saturation.

The shelf life of such kvass spilled in PETF bottles is at least 120 days.

Example 2. Kvass is prepared in the same way as in example 1, but at the same time, the prepared yeast suspension and a solution of a pure culture of lactic acid bacteria in a ratio of 4: 1 are separately fed to the fermentation tank, which accelerates the fermentation process.

The shelf life of such kvass spilled in PETF bottles is also at least 120 days. Example 3. Kvass is prepared in the same way as in example 1, but the prepared yeast suspension is mixed before the fermentation with a pure culture of lactic acid bacteria in a ratio of 4: 1 and fed to the fermentation tank, which accelerates the fermentation process.

The shelf life of such kvass spilled in PETF bottles is also at least 120 days.

Claims

CLAIM 1. A method of preparing kvass, comprising preparing kvass wort from at least diluted filtered water and a pasteurized kvass wort concentrate, mixing kvass wort with at least sugar syrup and filtered water, preparing a yeast suspension by mixing at least baker's yeast with filtered water and kvass wort with yeast suspension with further preparation of the finished drink, characterized in that the filtered water before using the supplement At least it is softened and disinfected, the kvass must concentrate is at least sterilized at a temperature preferably not lower than 126 ⁰ C, and baker's yeast is preferably used dry. 2. The method according to p. 1, characterized in that the filtered water is preferably softened with sodium chloride. 3. The method according to p. 1 or 2, characterized in that the filtered water is preferably disinfected with ultraviolet radiation. 4. The method according to any one of paragraphs. 1 to 3, characterized in that before the start of fermentation, at least oxygen is added.