RU2433753C1 - Ingredients composition for kvass (versions) and its production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: ingredients composition for kvass contains a polymalt concentrate produced by way of mixing malt concentrates, sugar sand and a combined leaven of pure yeast and lactic acid bacteria. Each polymalt concentrate is produced as a result of processing of malt of a cereal crop other than that used in the process of another malt concentrate production. Therewith at least one of the malts is represented by green malt. According to the second version, at least one of the malts in the composition is represented by a mixture of green and dried malt. The method envisages dilution of the polymalt concentrate with water, addition of sugar or sugar syrup, wort fermentation with the combined leaven of pure yeast and lactic acid bacteria, cooling, blending, clarification, pasteurisation and bottling. ^ EFFECT: method ensures enhancement of biological and nutritive value of the ready beverage. ^ 7 cl, 1 tbl, 1 ex

Description

The group of inventions relates to the beer and non-alcoholic industry of the food industry, namely to kvass and the method of its production.

A known composition for the preparation of bread kvass (application for invention No. 2001133622), containing, along with processed products (rye bread, barley and oatmeal) vegetable raw materials, sugar and baker's yeast.

A known composition of ingredients for the production of kvass (patent No. 2133768) containing kvass must concentrate, granulated sugar, pure yeast culture and baker's yeast.

The closest in the set of essential features for the variants of the invention “composition of ingredients for kvass” is the well-known composition (patent No. 2133265) containing kvass wort concentrate, granulated sugar, baker's yeast and pure yeast culture (CKD) adopted as a prototype.

The reasons that impede the receipt of the following single technical result when implementing the known technical solution adopted as a prototype include the fact that kvass wort concentrate (malt concentrate) obtained by processing dried malt.

A known method for the production of kvass (patent No. 2261897), comprising mixing kvass wort with water, syrup, microbiological culture and flavoring and / or aromatic additives to ensure a given formulation, separation, cooling and bottling.

The closest in combination of essential features analogue to the object “Method for the production of kvass” is the known method for producing kvass (patent No. 2252954), which involves diluting the kvass must concentrate with water, adding sugar syrup or sugar into it, fermenting the wort in the presence of a pure culture of yeast and lactic acid bacteria , cooling, sedimentation, pasteurization or clarification and bottling.

The disadvantages of these analogues related to the methods of producing kvass include the fact that in the known methods for the production of kvass, kvass wort concentrate (malt concentrate) obtained by processing dried malt is used as the main raw material for making kvass wort.

The problem to be solved when creating a group of inventions is to expand the range of existing kvass.

The single technical result that can be obtained by implementing the claimed group of inventions is to increase the biological and nutritional value of the finished drink through the use of high-quality natural raw materials with specified physicochemical and biomedical parameters in its production.

The specified technical result in the implementation of the invention for the object "Composition" according to the first embodiment is achieved due to the fact that in the known composition of ingredients for kvass containing kvass wort concentrate, granulated sugar and wort fermenting substance, polysalt malt concentrate is used as kvass wort concentrate obtained as a result of mixing malt concentrates, each of which was obtained as a result of processing malt of one grain crop different from the grain crop used in obtaining another malt concentrate, while at least one of the malts is freshly sprouted malt.

The specified technical result when carrying out the invention for the object “Composition” according to the second embodiment is achieved due to the fact that in the known composition of ingredients for kvass containing kvass wort concentrate, granulated sugar and a substance that causes fermentation of wort, a polysalt malt concentrate is used as kvass wort concentrate obtained as a result of mixing malt concentrates, each of which was obtained as a result of processing malt of one grain crop different from the grain crop used in obtaining another malt concentrate, while at least one of the malt is a mixture of freshly germinated and dried malt.

The specified technical result in the implementation of the group of inventions for the object "Method for the production of kvass" is achieved due to the fact that in the known method for the production of kvass, which includes diluting the concentrate of kvass wort with water, adding sugar or sugar syrup to it, fermenting the wort, cooling, blending, clarification, pasteurization and bottling, polysalt concentrate obtained by mixing malt concentrates, each of which is obtained by per The processing of malt of one grain crop, different from the grain used to obtain another malt concentrate, while at least one of the malts is freshly sprouted malt or a mixture of freshly germinated and dried malt.

The polysalt malt concentrate used in the production of the inventive kvass is obtained by mixing malt concentrates obtained as a result of separate processing to produce malt wort from different crops, at least one of which is freshly sprouted malt or a mixture of dried and freshly sprouted malt from one grain crop. In this case, part of the used dried malt can be replaced with unmalted raw materials.

The classical process of malt production consists of the following main technological stages: soaking the grain, germinating it and, as a rule, drying - dried malt. The malt obtained by soaking and germinating (without drying) is freshly sprouted malt. Due to the peculiarity of the grain structure and its chemical composition, each of the grain crops used in the technology for the production of malt uses its own separate technology for the production of malt.

A method for the production of polysalt malt concentrate, which is an ingredient of the claimed composition, consists in the separate production of malt concentrates (hereinafter - SC) of various crops and the subsequent mixing of the obtained malt concentrates in various ratios to obtain PSK with the specified physico-chemical and biomedical parameters (dry matter content , color, acidity, carbohydrates, protein substances, amine nitrogen, trace elements, vitamins, etc.).

The technology for producing PSK with the addition of freshly grown grain at the stage of malt processing eliminates the loss of biologically active substances generated during malt cultivation. The resulting PSK (extract), and hence the drink prepared on its basis, is rich in essential amino acids, micro and macro elements: potassium, magnesium, phosphorus, magnesium, silicon, selenium.

It should be noted that in the production of malt concentrates using freshly sprouted malt, the heat treatment of the wort and its thickening by vacuum evaporation is carried out at a temperature not exceeding 80 ° C. Higher temperatures and boiling of the wort are excluded in order to avoid initiating the melanoidin formation reaction and the Strecker amino acid splitting, which lead to a decrease in the number of amino acids in the wort. The heat treatment of the obtained malt concentrate is usually also carried out at a temperature of less than 100 ° C and a duration of not more than 5 minutes, which also contributes to the preservation of the maximum number of amino acids in the polysalt malt.

The table summarizes the data on the quantitative and qualitative content of amino acids obtained as a result of a comparative analysis of PSK produced without the addition of freshly sprouted grain crops with PSK used.

Table Amino acids (mg / 100 g) UCS
without the addition of freshly germinated crops UCS
with the addition of freshly germinated crops Aspartic Acid + Asparagine 96.0 293.3 Glutamic acid + Glutamine 356.7 1289.2 Histidine 27.4 72.8 Series 65.9 195.5 Arginine 23.3 43,4 Glycine + Threonine 123.5 423.4 Alanine 57.6 207.3 Tyrosine 48,2 116.9 Valine 52.1 186.0 Methionine 37.0 85.3 Isoleucine 43.9 138.2 Phenylalanine 42.5 143.3 Leucine 54.9 204.3 Lysine 15.8 389.5

The best technical result in the implementation of the group of inventions is achieved under the following conditions:

- the number of crops processed in freshly grown form is 50-60% of all processed crops;

- four of the malts processed into musts of different crops, taken in equal amounts, are a mixture of dried and freshly germinated malts;

- as a substance that causes the fermentation of wort combined fermentation of pure cultures of yeast and lactic acid bacteria (ferment CKD and ICD).

Fermentation of kvass wort with the help of the indicated combined sourdough provides the simultaneous course of two types of fermentation of alcohol and lactic acid, while acids are formed naturally, during lactic acid fermentation, and not by synthesis, which allows to obtain not only alcoholic fermentation products in kvass, but also organic acids endogenous (natural) origin.

The claimed composition, as a rule, contains additional food additives (except for artificial and identical to natural flavoring substances, artificial and identical to natural flavors, synthetic and inorganic dyes, sweeteners, preservatives), which are added to the finished kvass with sugar syrup after fermentation during blending of kvass. After blending, the kvass is pasteurized before bottling.

Below, as an example of a description of a specific composition of ingredients for kvass and a method for its production, information is provided that confirms the possibility of implementing the claimed group of inventions to obtain the above single technical result.

Example

The composition of the ingredients for kvass contains a polysalt malt concentrate, granulated sugar, a combination of starter cultures in the form of a mixture of a pure culture of yeast and a pure culture of lactic acid bacteria, a food additive and water in the following ratio of ingredients, kg per 1000 gave the finished product:

- polysalt malt concentrate - 7-10%

- granulated sugar (refined sugar) - 3%

- ferment CKD and ICD - 6%

- food supplement - 2%

- water - the rest

The polysalt malt concentrate is an opaque, viscous, thick, brown liquid. It has a sweet bread flavor. The mass fraction of solids of polysalt malt concentrate is 73.6-74.0%, the acidity is 18.8-19.0 cm ³ of NaOH solution, the concentration is 1.0 mol / dm ³ per 100 cm ³ .

The polysalt malt concentrate used is prepared by mixing malt concentrates obtained as a result of separate processing to produce malt wort of the following crops: rye, barley, wheat, oats, corn, rice. Four of these crops (barley, rye, wheat, oats), taken in equal amounts, are a mixture of dried and freshly sprouted grain. Malt involved in the production of polysalt malt concentrate:

1 - Wheat Malt (mixture): freshly germinated + dried

2 - Malt (mixture) rye: freshly germinated + dried

3 - Malt (mixture) barley: freshly germinated + dried

4 - Malt (mixture) oat: freshly germinated + dried

5 - Corn Malt

6 - Rice Malt

The yeast used is a certain volume of a diluted mixture of pure yeast culture (a culture derived from a single yeast cell and containing genetically identical cells) and a pure culture of lactic acid bacteria.

The claimed method for the production of kvass includes the following main stages:

- dilution of KKS with water;

- fermentation of kvass wort;

- blending kvass;

- bottling kvass.

For the preparation of kvass wort, the polysalt malt concentrate (KKS) used is added to the reservoir for the preparation of kvass wort in the amount prescribed by the recipe, diluted with water at a temperature of 30-32 ° C 2-2.5 times with dissolution to the required mass fraction of solids and mix thoroughly .

The mass fraction of solids in the wort should be at least 6.8%. Then enter the pre-prepared combined sourdough in an amount of 6% by volume of the wort. Fermentation of kvass wort is carried out at a temperature of 30-32 ° C until the mass fraction of solids is reduced and the acidity determined for a particular type of kvass is achieved. The average duration of fermentation is 16-18 hours. At the end of fermentation, kvass is cooled to 6 ° C and separated (clarified).

Next, kvass is pumped into a blending device, where it is blended fermented kvass, adding 3% sugar in the form of sugar syrup and food flavoring additives in an amount of 2%. The blend is thoroughly mixed with carbon dioxide to reduce CO ₂ losses. After pasteurization and verification of the main indicators, kvass is transferred to bottling. The temperature of kvass during bottling should not exceed 12 ° C.

Claims (7)

1. The composition of the ingredients for kvass, characterized in that it contains a polysalt malt concentrate obtained by mixing malt concentrates, each of which is obtained from the processing of malt from one grain crop, different from the grain used to obtain another malt concentrate, and at least , one of the malts is freshly sprouted malt, granulated sugar and combined fermentation of pure cultures of yeast and lactic acid bacteria as a substance that causes sour fermentation a. 2. The composition according to claim 1, characterized in that a polysalt malt concentrate is used, in which the amount of grain crops processed in freshly grown form is 50-60% of all processed crops. 3. The composition of the ingredients for kvass, characterized in that it contains a polysalt malt concentrate obtained by mixing malt concentrates, each of which was obtained from the processing of malt from one grain crop, different from the grain used to obtain another malt concentrate, and, according to at least one of the malts is a mixture of freshly sprouted and dried malts, granulated sugar and combined fermentation of pure cultures of yeast and lactic acid bacteria as wort fermenting agent. 4. The composition according to claim 3, characterized in that it further comprises unmalted raw materials. 5. The composition according to any one of claims 3, 4, characterized in that a polysalt malt concentrate is used, in which the amount of crops processed in freshly grown form is 50-60% of all processed crops. 6. A method for the production of kvass, characterized in that it involves diluting a polysalt malt concentrate with water, adding sugar or sugar syrup to it, fermenting the wort with a combined fermentation of a pure culture of yeast and lactic acid bacteria, cooling, blending, clarification, pasteurization and bottling, while they use polysalt malt concentrate obtained by mixing malt concentrates, each of which is obtained from the processing of malt from one grain crop different from a grain crop urs used in the preparation of another malt concentrate, wherein at least one of malts is svezheprorosshy malt or a mixture svezheprorosshego and dried malts. 7. The method according to claim 6, characterized in that the blending of kvass is carried out after fermentation, and before bottling, kvass is pasteurized.