RU2337592C2 - Method of manufacturing biologically acive beverage and beverage manufactured by method - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of manufacturing biologically active beverage involves fermentation of sugar-containing liquid with kombucha; the sugar-containing liquid is prefermented with other yeast culture. It is advisable to clarify the beverage under the temperature not more than 15°C. Sugar-containing liquid produced by mixing water with sugar or jam or honey is used. Sugar-containing liquid with fruit juice addition is used as well. The biologically active beverage is manufactured according to the method described.

EFFECT: beverage has well-balanced and mild taste, delicious aftertaste and allows eliminating yeast flavour.

5 cl, 3 ex

Description

The invention relates to the food industry and can be used in the production of soft drinks, low alcohol drinks or alcoholic drinks.

Currently, various methods of preparing drinks are used - mainly they consist in the preparation of sugar syrup and blending of various types of raw materials (juices, infusions, water, flavors, etc.). In the production of kvass, beer, honey, the process of fermentation of the prepared bases with filtration is used, and if necessary, the resulting beverage (beverage base) is subsequently aged (“Collections of soft drinks, kvass from bread raw materials”, M., 1983).

Also known is a beverage, a method of producing a beverage and culture fluid for its production (RF patent No. 2153816 C1, 10/06/99) based on the cultivation of biomass (zoogley) of tea mushroom in a tea infusion with a sugar-containing product. This invention is the closest analogue of the proposed group of inventions.

This patent describes a method for producing a beverage by growing zoogley of Kombucha with further infusion of the resulting mass in an infusion of tea with a sugar-containing product. The resulting liquid is a drink rich in biologically active components with an attractive taste and aroma.

A known method of preparing a drink is based on folk recipes - preparing tincture of tea mushroom on a sugar-containing product on a tea infusion. The known invention makes it possible to obtain a drink with an attractive taste and aroma, at the same time, the “tea mushroom” is not used to ferment other products besides tea (mixtures, solutions containing sugar-containing products), as well as the possibility of sequential fermentation, in which sugar-containing products are first fermented on the basis of a different yeast culture, and then on the basis of Kombucha culture.

The objective of the invention is to create a drink based on Kombucha with a new original taste.

The technical result of the invention is to give the drink a harmonious and mild taste, to eliminate the taste of yeast and “dryness”, to give the drink a long pleasant aftertaste.

The problem is solved in that in the method for producing a beverage having biological activity by fermenting a sugar-containing liquid in the presence of tea mushroom culture, according to the invention, the sugar-containing liquid is preliminarily fermented using a yeast culture for a period of time from 1 hour to 14 days at a temperature of from 20 to 40 degrees, and fermentation in the presence of Kombucha culture is carried out over a period of time from 10 hours to 30 days.

After this, it is advisable to clarify the fermented mixture at a temperature not exceeding 15 ° C.

Sugar-containing liquid is prepared by mixing water with sugar, or with jam, or with honey.

When preparing a sugar-containing liquid, fruit juice can be added to it.

The problem is also solved by a drink having biological activity obtained in accordance with the method described above.

In this case, fermentation in the presence of Kombucha culture is carried out either by fermenting a mixture of sugar-containing liquid and Kombucha culture liquid, or by fermenting a sugar-containing liquid in the presence of zoogley of Kombucha.

The invention consists in the following.

“Kombucha” (Japanese mushroom) is a symbiosis of a yeast fungus with an acetic acid bacterium that forms a film on the surface of a sugared tea infusion. Yeast, fermenting sugar, promotes the formation of a small amount of alcohol and carbon dioxide, and the acetic acid bacteria ferment sugar with the release of acetic acid, as a result, the liquid (tea kvass) acquires a sweet and sour taste and is slightly aerated (B.S.E., 1978, M , "Soviet Encyclopedia").

The technical result is achieved by fermenting the initially sugar-containing liquid using a yeast culture (baker's yeast, or wine yeast, or other yeast cultures), and then re-fermenting in the presence of Kombucha culture, which allows you to get a drink in which, in the presence of a pleasant sour taste, there is no residual the taste of yeast and the “dryness” of the drink inherent in the traditional kvass, as well as a long pleasant aftertaste.

Beverages were prepared using various sugar-containing liquids as a basic mixture: an aqueous solution of sugar diluted in jam water, diluted honey in water, diluted kvass wort, apricot syrup solution, etc. The fermentation was carried out on the basis of the culture of Kombucha, which made it possible to get a very tasty drink resembling kvass with a less foaming texture and a more sour taste.

In all cases, the drinks possessed special qualities that are inherent: firstly, the taste qualities of the basic products, secondly, additional taste ranges added during the fermentation process, and thirdly, they are rich in biologically active components. In addition, fermentation in the presence of Kombucha culture gave an additional effect of accelerating the process and obtaining the finished product.

Additionally, the resulting compositions were kept under conditions of low temperatures from 0 to 10 ° C and in the absence of air in closed containers, which made it possible to maintain the organoleptic qualities of the composition at a constant level.

Everything described allows us to conclude that the use of double fermentation allows to obtain compositions rich in biologically active components and having an attractive specific taste, color and aroma.

The following are examples of the preparation of various options for the drink.

Example 1

Cooking honey. Initial components:

Honey - 140-200 g;

Water - 1000 ml;

Baking or wine yeast - 10-20 g;

Zoogleya of Kombucha 10-15 g.

Instead of zoogley can be used culture fluid (concentrate) of Kombucha in the amount of 10-50 ml.

1. Prepared a solution of honey wort, dissolving honey in water to obtain a 20 percent solution of wort with constant heating.

2. With constant stirring and maintaining the temperature of at least 80 degrees, up to 50 percent of water was evaporated from the solution.

3. During evaporation, the resulting foam was continuously removed.

4. After making honey wort, diluted baking or wine yeast was added and kept for 2 days (temperature 20-25 degrees).

5. After the indicated exposure time, the sediment was removed from the sediment, zoogley of kombucha was added and kept for 10 days (temperature 20-25 degrees).

6. After repeated fermentation, the beverage was clarified for 30 days at a temperature of no higher than 15 degrees.

Clarification was carried out by placing the drink in a room with an air temperature of no higher than 10-15 degrees and removing the drink from the precipitate deposited on the bottom by pumping the upper (clarified) fractions.

It is possible to use other clarification methods (filtration or temperature method), however, the traditional method gives a better result and does not change the taste of the drink.

Thanks to the use of additional fermentation technology, the resulting drink has a harmonious and mild taste, there is no yeast taste and “dryness”, there is a long pleasant aftertaste, while it was possible to accelerate the process of clarification and ripening of the drink.

Example 2

Cooking Mash. Initial components:

A) Jam - 140-200 g;

Water - 1000 ml;

Baking or wine yeast - 10-20 g;

Zoogleya of Kombucha 10-15 g.

B) Sugar - 100-200 g

Juice 400-500 ml;

Water - 500 ml;

Baking or wine yeast - 10-20 g;

Zoogleya of Kombucha 10-15 g.

1. Prepared a fermentation solution of mash, dissolving jam in water with constant stirring and maintaining the temperature within 40-60 degrees, or dissolving sugar in water at the same temperature and adding juice.

2. After preparation of the fermentation solution, diluted baking or wine yeast was introduced and kept for 1 day (temperature 30 degrees).

3. After the indicated exposure time, they were removed from the sediment and zoogloss of Kombucha was added and kept for another 15 days (temperature 20-25 degrees).

4. After repeated fermentation, the beverage was clarified for 10 days at a temperature of no higher than 10-15 degrees.

The resulting drink has a harmonious and mild taste, there is no smack of yeast and "dryness", there is a long pleasant aftertaste.

Example 3

Initial components:

Leaven wort - 100 g;

Water - 500 ml;

Sugar - 100 g;

Baker's Yeast - 20 g.

A solution of kvass wort was prepared by dissolving the wort in water and dissolving sugar there. Baking yeast was added. The temperature was brought to 25 degrees and held for 5 hours. A kombucha composition, prepared according to Example 1, was added with respect to the 1/20 mixture and held for another 10 hours.

It turns out a drink similar to kvass, but with a more harmonious and mild taste, there is no smack of yeast and "dryness", there is a long pleasant aftertaste.

Claims (5)

1. A method of producing a beverage having biological activity by fermenting a sugar-containing liquid in the presence of Kombucha culture, characterized in that the sugar-containing liquid is first fermented using a yeast culture for 1 hour to 14 days at a temperature of from 20 to 40 ° C, and fermentation in the presence of Kombucha culture is carried out for a period of time from 10 hours to 30 days. 2. The method according to claim 1, characterized in that the drink is clarified at a temperature not exceeding 15 ° C. 3. The method according to claim 1, characterized in that they use a sugar-containing liquid obtained by mixing water with sugar, or with jam, or with honey. 4. The method according to claim 3, characterized in that they use a sugar-containing liquid in which fruit juice is added. 5. A drink with biological activity obtained in accordance with the method according to any one of claims 1 to 4.