RU2354229C2 - Method of kvass production - Google Patents

Method of kvass production Download PDF

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Publication number
RU2354229C2
RU2354229C2 RU2007121461/13A RU2007121461A RU2354229C2 RU 2354229 C2 RU2354229 C2 RU 2354229C2 RU 2007121461/13 A RU2007121461/13 A RU 2007121461/13A RU 2007121461 A RU2007121461 A RU 2007121461A RU 2354229 C2 RU2354229 C2 RU 2354229C2
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RU
Russia
Prior art keywords
kvass
fermentation
wort
yeast
production
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RU2007121461/13A
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Russian (ru)
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RU2007121461A (en
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Виктор Васильевич Марченко (RU)
Виктор Васильевич Марченко
Валерий Александрович Сотников (RU)
Валерий Александрович Сотников
Original Assignee
Виктор Васильевич Марченко
Валерий Александрович Сотников
Общество с ограниченной ответственностью "Восточный ветер"
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Priority to RU2007121461/13A priority Critical patent/RU2354229C2/en
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Abstract

FIELD: food products.
SUBSTANCE: method of kvass production includes preparation of kvass wort from its concentrates with components containing extracts, mixing kvass wort with product containing sugar, its heating, preparation of starter culture in the form of vat bottoms, attenuation of kvass starter of yeast starter culture and cooling down of fermented spent wort. Packing of components containing extracts is performed that solids content in cooled kvass wort before fermentation is 3.90 to 4.6 wt %. Kvass wort is heated after its preparation is carried out at 95-100°C during 20-50 minutes. Propagated yeast is added to kvass wort at fermentation temperature. The mixture obtained is at once bottled to thermally sound and pressure-proof consumer containers with simultaneous sealing. After that the mixture is subjected to fermentation in hermetically packed consumer containers at fermentation temperature. Before bottling, horticultural and/or flavour food substances, subjected to pasteurisation, can be added to consumer containers. Bottled kvass can be subjected to pasteurisation in tunnel pasteuriser after fermentation.
EFFECT: increase of kvass persistency, kvass palatability traits enhancement, increase of kvass production technology speed and its cheapening.
4 cl

Description

The invention relates to the food industry, in particular to methods for preparing non-alcoholic fermentation drinks, namely kvass.

A known method of production of kvass RU 2161484, "Method of production of kvass", IPC C12G 3/02, publ. 01/27/2001, in accordance with which kvass wort is prepared by diluting kvass wort concentrate with water heated to a temperature of 20-30 ° C, mixing the wort with sugar syrup, citric acid, it is boiled at a temperature of 100 ° C for 20-40 minutes, sharply cooled to a temperature of 28-30 ° C, while the solids content in the ready-made kvass wort should correspond to 5.0-5.3 wt.%, then the pressed baking yeast is pre-worked, then they are introduced into the prepared wort in the form of wiring by mixing them with drinking water in the ratio and 2: 1 are added lactic acid, infusion zamanihi and ascorbic acid, stirring was carried out with purified wort and obesplozhennym air fermented wort in vats, blended with a sweet substance, sodium chloride, cooled and filling is carried out in consumer packaging.

The disadvantage of the above method for the production of kvass is the low resistance of kvass, due to the multi-stage preparation of it using capacitive equipment with a branched communication harness, which increases the likelihood of infection of the product at all stages of production, as well as low taste qualities of kvass due to the volatilization of gaseous products at the stage of fermentation in fermentation tanks, on the stage of blending kvass, at the stage of removing kvass from the sediment, that is, before the stage of bottling in consumer packaging. The specified method is the closest analogue.

The objective of the invention is to increase the stability of kvass and improve the taste of kvass by drastically reducing the secondary infection of the product, limiting the fermentation process of starter culture after bottling, simplifying, accelerating, and cheapening the technology of production of kvass.

The problem is solved in a method for the production of kvass, including the preparation of kvass wort by diluting with water a concentrate of kvass wort, mixing the wort with a sugar-containing product (sugar, sugar syrup), heating it, preparing the starter in the form of a layout of worked-up yeast, for example, baked pressed or dried yeast, fermentation wort with yeast, cooling of fermented wort, in which, unlike the prototype, the tab of said extract-containing raw materials is carried out subject to dry eschestv refrigerated leavened wort before fermentation 3.90-3.95 wt.% and a pH of 0.2-0.6 cm 3 wort sodium hydroxide concentration of 1 mol / dm 3 to 100 cm 3. If it is necessary to bring the acidity of the wort to the specified value, citric or lactic acid is added to the wort under the above conditions. After the preparation of kvass wort it is heated, for example, pasteurized at a temperature of 95-98 ° C for 40-50 minutes or boiled for 20-40 minutes. Part-time yeast, pressed or dried, is carried out in accordance with the Instruction of the sanitary-microbiological control of brewing and non-alcoholic production IK 1.0-04-06-140-87. The amount of applied underworked yeast is introduced at the rate of 0.5-0.6 g of absolutely dry weight of yeast biomass per liter of wort. After processing the yeast, they are introduced into the prepared wort at a yeast fermentation temperature, for example, 28-30 ° C, immediately before fermentation, and the mixture is immediately bottled in consumer containers made of heat-resistant and pressure-resistant materials with simultaneous hermetic closure. Pasteurized fruit and vegetable additives (raisins, cranberries, lingonberries, extracts of grated horseradish, etc.) and food and taste additives (synthetic and / or natural sweeteners (e.g. Sladis, Megasvit 350, Steviazit), synthetic, natural flavors, identical to natural, or mixtures thereof in various combinations). Next, fermentation is carried out in a sealed consumer packaging at a fermentation temperature in a thermostatically controlled chamber. After fermentation, kvass can be subjected to additional pasteurization.

Based on the technology of obtaining kvass described above, different types of kvass can be obtained:

- unfiltered and unpasteurized kvass, cooled to 4-6 ° С before sending it for sale;

- unfiltered and pasteurized kvass, which is prepared from unfiltered and unpasteurized kvass by additional pasteurization in a tunnel pasteurizer at such a temperature and duration of the pasteurization process that would ensure a normalized level of living microorganisms in the finished pasteurized kvass, namely: no more than 10 colony forming units ( CFU) in 100 cm 3 kvass, for example, at a temperature of 68-75 ° C for 15-40 minutes, followed by cooling to 20-25 ° C in accordance with production standards before sending it for implementation.

The technical results leading to the solution of the tasks are

- a sharp decrease in the infection of kvass, ensuring a normalized level of living microorganisms,

- limiting the fermentation of the mixture of wort and wiring earned yeast after bottling,

- providing conditions for substrate limitation on reducing substances of extract-containing components of the wort,

- ensuring the safety of volatile fermentation products in consumer packaging,

- reducing the branching of the communication infrastructure of production.

The causal relationship of the features of the claims and technical results can be seen in the following.

The technical result of a sharp decrease in the infection of kvass with microorganisms is provided by the following features of the claims.

- Heating of leavened wort after its preparation is carried out to 95-100 ° C for 20-50 minutes; this leads to the provision of microorganisms that are in the wort before introducing wiring of earned yeast into it, and thereby to their reduction in kvass; in this case, the wort is fed to the fermentation in a laid condition.

- Bottling the resulting mixture of wort and yeast wiring is carried out in heat-resistant and pressure-resistant containers immediately after the introduction of yeast wiring with simultaneous hermetic closure; This feature allows us to exclude some technological operations of kvass production related to pumping kvass into auxiliary, intermediate technological tanks: a storage vat, a damper vat, all this related to pipelines, feeding kvass to be bottled after fermentation, its subsequent capping, which are necessary in other solutions. This allows you to avoid infection of the finished kvass in additional containers, pipelines. The main problem of the secondary infection of the finished kvass is the pipelines through which the finished kvass is transported. And it is precisely this problem in the invention that is removed by reducing the piping of the production.

- The hermetic capping of the mixture prepared for fermentation before fermentation also prevents the infection of the mixture during fermentation and in subsequent manufacturing operations (for example, during pasteurization of kvass); in addition, the “original” carbon dioxide of its own fermentation, which remains in the hermetically sealed container, as well as other volatile gaseous fermentation products of kvass (volatile fatty acids, aldehydes, ketones, esters, etc.) remaining in the hermetically sealed container, but not introduced additionally, they have bactericidal properties against B, D, K, P-bacteria of the Escherichia coli group and other pathogenic microorganisms, including the genus Salmonella, as well as lactic microorganisms, yeast, mold, etc. due to mycostatic voystv, inhibiting their growth.

- The condition for a reduced dry matter content in the wort is not only a limitation of the nutrition of yeast, but also of the above microorganisms, which also prevents their growth during fermentation of the wort and during storage of kvass.

- The introduction of pasteurized fruits and vegetables and other additives before fermentation with their subsequent hermetic closure also eliminates the infection of the mixture.

The technical result of limiting the fermentation of the wort mixture with the layout of the yeast after bottling is provided by a sign of the conditions for the content of dry substances in chilled kvass wort before fermentation of 3.0-3.95 wt.% - for laying a certain amount of extract-containing components; this value is lower than the solids content in known solutions; in the prototype, the solids content in the wort delivers 5.0-5.3. wt.%; Such artificial restriction of nutrition of yeast microorganisms has led to a decrease, limitation of their vital activity and, as a result, to a limitation of the process of kvass fermentation after completion of the fermentation of wort and thereby to an increase in the shelf life of kvass.

The technical result of ensuring the safety of volatile fermentation products in consumer containers is ensured by hermetically sealing the wort mixture with the layout of the yeast before fermentation. Volatile products, being corked, find no way out and remain in the volume of the product obtained, and the taste of the product thereby improves compared to the taste of kvass obtained in a fermentation tank and then served for bottling and capping.

The technical result of reducing the branching of the communication infrastructure of production is directly related to the exclusion of certain technological operations for the production of kvass, necessary in other cases of production for pumping kvass into fermentation tanks before fermentation, auxiliary containers, and pouring it after fermentation, its subsequent capping. This made it possible to exclude such operations as feeding the mixture to the fermentation tank through a pipeline, feeding the fermented product to be bottled through another pipeline, which became possible in connection with the pouring of the wort mixture and distributing the yeast into a heat-resistant and pressure-resistant container immediately after introducing the distributing of yeast with its leakproof capping.

The task of accelerating the production of kvass is solved due to the signs of introducing into the kvass must the wiring of earned yeast at the fermentation temperature and fermentation in a hermetically sealed consumer container at the fermentation temperature. The causal relationship is obvious: there is no need for additional heating of the mixture to the fermentation temperature and optimal fermentation conditions are provided for its rapid flow. In addition, as mentioned above, the method excludes certain technological operations of pumping kvass. Additionally, the restriction of nutrition of the yeast due to the low dry matter content in the wort causes its more intensive use by this yeast, which speeds up the process of fermentation of the wort at the first stage. So, experiments showed that the rate of the process of fermentation of the wort at 3.90 wt.% The dry matter content in it compared to the prototype with 5.3 wt.% Increased by 15-20%.

The tasks of simplifying and reducing the cost of kvass production technology are directly related to the exclusion of some technological operations of kvass production and the acceleration of its production.

Thus, the difference between the proposed technology of kvass from the closest analogue is:

- preparation of kvass wort with a reduced dry matter content (3.90-3.95 wt.%) compared with the prototype (5.0-5.3 wt.%), which ensures the conduct of the fermentation process in the conditions of substrate limitation by reducing substances extract components of the wort. Therefore, the process of fermentation of kvass at the stage of its fermentation is accelerated, and when cooled, at the stage of its implementation in the distribution network it slows down, which increases the resistance of kvass;

- the introduction of fruits and vegetables and other food-flavoring additives in consumer containers to the fermentation stage and to the pasteurization stage, which not only increases the durability of kvass, but also improves its organoleptic characteristics;

- carrying out the fermentation process in a special sealed consumer packaging to increase the durability of kvass by reducing the branching of the communication infrastructure of production and thereby reducing product infection at all stages of its production and to preserve the volatile fermentation products in consumer packaging.

All the signs of a new method for the production of kvass will improve the taste of kvass, provide accelerated and controlled fermentation and increase its resistance. The durability of unfiltered and non-pasteurized kvass is determined at least 20 days, unfiltered, but pasteurized - at least 30 days. An additional improvement in the taste of kvass during hermetic fermentation is explained by the fact that volatile fermentation products, including carbon dioxide, as well as aromatic substances of fruit and vegetable and food flavoring additives remain inside the consumer packaging with kvass and cannot leave it, as they leave the fermentation tank in the known method production of kvass.

In the proposed solution, in the aggregate of the claimed features, fermentation is carried out with a high fermentation rate at the initial stage due to its carrying out at a fermentation temperature, i.e. at the optimum temperature of the vital activity of the yeast, and due to the limitation of the dry matter content for yeast and with its deceleration after the supply of dry matter in the wort is used up; in the proposed solution, controlled fermentation takes place due to the limited, low dry matter content. Thus, in the new set of features, the method reports a new result: the acceleration of fermentation at the initial stage and its slowdown at the implementation stage.

All technological operations of production can be implemented using well-known equipment: containers, pasteurizers, filling devices, pumps, dispensers, etc., described, for example, in the book by P. Maltsev “Technology of fermentation production”, M .: Food industry, 1980.

Products obtained by the above method in all ranges of the stated conditions are characterized by the following indicators:

the appearance of unfiltered kvass is an opaque liquid; the presence of organomineral and yeast suspension and sediment is allowed;

structure - the presence of food flavoring additives (raisins, cranberries, lingonberries, grated horseradish, etc.) is allowed on the surface and in the thickness of kvass;

color - from light brown to dark brown;

aroma - in comparison with the prototype, a brighter aroma of pure rye bread or rye bread with a delicate aroma of the corresponding food flavoring fillers and / or flavorings due to the preservation of the aroma of freshly fermented wort;

mass fraction of solids in the finished kvass,%, no more - 3.6; acidity, ml of 1 mol / dm 3 NaOH solution per 100 ml kvass - 2.0-6.0; alcohol content,% - no more than 1.2; durability of unfiltered, unpasteurized kvass, days - 10-20; durability of not filtered, pasteurized kvass, days - not less than 60.

Claims (4)

1. Method for the production of kvass, including the preparation of kvass wort from its concentrate with extract-containing components, mixing the wort with a sugar-containing product, heating it, preparing the sourdough in the form of a layout of worked-up yeast, fermenting the kvass wort with yeast sourdough, cooling the fermented wort, characterized in that components are produced under the condition that the solids content in the chilled kvass wort before fermentation is 3.90-3.95 wt.%, heating the kvass wort after its preparation phenomena are carried out up to 95-100 ° C for 20-50 minutes, wringing the worked-in yeast at fermentation temperature is introduced into the kvass wort, the mixture is immediately bottled in heat-resistant and pressure-resistant consumer containers with simultaneous hermetic closure, then fermentation is carried out in a hermetically sealed consumer container at fermentation temperature.
2. The method of production of kvass according to claim 1, characterized in that prior to bottling, pasteurized fruit and / or food flavoring additives are introduced into the consumer packaging.
3. The method of production of kvass according to claim 1, characterized in that the fermentation is carried out in a thermostatic chamber.
4. The method of production of kvass according to claim 1, characterized in that the kvass poured into consumer containers, after fermentation, is pasteurized in a tunnel pasteurizer.
RU2007121461/13A 2007-06-07 2007-06-07 Method of kvass production RU2354229C2 (en)

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Cited By (25)

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Publication number Priority date Publication date Assignee Title
RU2585407C1 (en) * 2015-06-30 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2585408C1 (en) * 2015-07-01 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2585040C1 (en) * 2015-09-21 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2585406C1 (en) * 2015-06-24 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2585405C1 (en) * 2015-06-15 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2585691C1 (en) * 2015-06-19 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2587822C1 (en) * 2015-08-03 2016-06-27 Олег Иванович Квасенков Method for producing kvass
RU2589208C1 (en) * 2015-09-03 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2589542C1 (en) * 2015-08-03 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589541C1 (en) * 2015-07-24 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2589539C1 (en) * 2015-08-07 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2597104C1 (en) * 2015-09-22 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597105C1 (en) * 2015-09-22 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597109C1 (en) * 2015-09-23 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597114C1 (en) * 2015-09-23 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597121C1 (en) * 2015-09-23 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597118C1 (en) * 2015-09-23 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597125C1 (en) * 2015-09-22 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597111C1 (en) * 2015-09-23 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597107C1 (en) * 2015-09-22 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597116C1 (en) * 2015-09-23 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2598200C1 (en) * 2015-09-14 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598195C1 (en) * 2015-09-11 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598239C1 (en) * 2015-09-17 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598825C1 (en) * 2015-09-22 2016-09-27 Олег Иванович Квасенков Bread kvass production method

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