RU2610671C2 - Method for industrial production of kvass beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of a fermented product capable to mixing with at least a sweetener and water to produce a kvass beverage. Method includes a step (a), of mixing kvass wort with a fermented sweetener, step (b) of performing fermentation of product from step (a) using yeast to obtain ethanol content of 2.5–5 % (vol), at step (c) performing separation of yeast product at stage (b) then stage (d), of distilling fermented separated product of wort from step (c) to produce concentrated wort with dry substances content of at least 65 %, measured in form of refractometric Brix, and a step for thermal treatment of wort concentrate a step (d) to produce a fermented product, which is concentrated fermented kvass wort; or method includes following steps: mixing kvass wort concentrate in an amount of 100 % of fermented sweetener and water to obtain wort with dry substances content 15–34 %, measured in form of refractometric Brix (a1); step for fermentation of product from step (a1) using yeast to obtain 4–8 % (vol/vol) ethanol (b1) and step (c1) for separation of yeast from product from step (b1) to produce a fermented product, which is fermented wort.

EFFECT: method provides a process of fermentation before final mixing of kvass, which enables to carry out process final mixing and final production of kvass outside of fermentative production.

19 cl, 3 dwg, 18 tbl, 3 ex

Description

Kvass (or alternatively kvass) is a fermented beverage that has been a common beverage in Eastern Europe since ancient times. It can be obtained by fermenting extracts from rye malt, rye grain and / or corn and is popular in countries such as Russia, Ukraine, Belarus, Kazakhstan, Latvia and other countries of Eastern and Central Europe, where you can find many suppliers of kvass. Kvass is classified as a non-alcoholic beverage due to the low level of alcohol present (usually less than 1.2%), and it is often flavored with fruits or herbs.

There are several known methods for making kvass, two of which can be used in industry.

The first method is the main industrial method for the production of kvass and usually involves two stages; wherein the first stage is the production of kvass wort concentrate, and the result of the second stage is the production of the final drink. The first stage is usually carried out in a specially modified brewery, where the raw materials (malt) of fermented rye malt (oven dried or freshly sprouted) are used as a source of taste and to give acidity and / or barley malt (which can be used as a source of enzymes) and rye flour or skimmed corn flour is used individually or together (mixed in any ratio) as sources of carbohydrates. Typically, grain (non-malted materials) is heat treated under pressure, which allows fluidization and release of starch, and a small amount of barley malt can be added as a source of protease. Then, the heat-treated grain is rubbed together with the malt to achieve complete saccharification. Then the malt is filtered to obtain kvass wort, concentrated and finally heated (at about 110-130 ° C for 10-30 minutes) to obtain a kvass wort concentrate, which usually has a solids content of 68-74 Brix on a refractometer scale ( Plateau and Brix are well-known units for measuring density in the beverage industry). This concentrate can be stored for use as a raw material for making kvass drink or can be used in other industries, for example, in the manufacture of confectionery or bakery.

Getting the final drink proceeds in three stages, namely:

mixing, fermentation and separation, and usually it is carried out at a plant for the production of fermentation products. The fermented wort concentrate is mixed with water (usually about 1-5% (w / w)) and sugar (usually about 1-7% (w / w)) (and sometimes with food acids) and fermented with either only yeast, or acid-forming bacteria, such as lactobacilli, and yeast (in this case, food acids are not added at the mixing stage). The ethanol content achieved during the fermentation process should be less than 1.2% (v / v) (and preferably less than 1% (v / v)). At the end of the fermentation, the microorganisms are filtered off from the product, which is carbonated and bottled.

The second method was recently developed by local beer producers in Eastern Europe with the aim of using multinational companies at their disposal production capacities after losing beer market share. They developed a method for making kvass-like drinks using standard barley malt wort. However, it is reported that many of the kvass-like drinks made by local beer manufacturers taste more like non-alcoholic beer than kvass.

Thus, at present, the industrial production of kvass requires a plant for the production of fermentation products to produce the final drink. Such activities require significant investment and a very complex production control. The authors of the present invention have identified a new method of producing kvass, which retains the fermentation process, but which allows the final beverage to be obtained at a non-alcoholic beverage bottling plant, that is, eliminating the need for a factory for the production of fermentation products at the final stages.

The method developed by the inventors of the present invention includes preparing a kvass drink by mixing concentrated fermented kvass wort with a volatile aromatic fraction collected during the concentration of a high density fermented wort, sweetener and water (and possibly with food acids) or by mixing a fermented kvass concentrate wort (also referred to in this description as "deep enzyme"), preferably containing 4-13% (vol./about.) ethanol, with a sweetener, water and possibly unfermented kvass wort concentrate and / or food acids. Thus, the fermentation process is carried out until the final mixing of the kvass drink, which allows the final mixing process and the final production of the kvass drink outside the plant for the production of fermentation products. Using the process developed by the authors of the present invention, the final drink can be obtained at a standard bottling plant, allowing the production of kvass in many different plants, which was previously impossible.

Briefly, the method developed by the authors of the present invention, allows to obtain a fermented product by two different methods, in which the specified product can be converted into a leavened drink by a simple mixing step. According to the first method, the product of concentrated fermented kvass wort can be obtained using kvass wort (mash filtration product in the method of industrial production of kvass). Leaven wort can be mixed with a sweetener and fermented instead of concentrated, as in the main method for the industrial production of kvass, according to the prior art. Microorganisms can be separated from the product, and the fermented wort is distilled. A distillate fraction, preferably containing at least 20% (v / v) ethanol (e.g. 25-60% (v / v) ethanol) forms the aromatic portion of the beverage base, and the fermented wort is concentrated to a dry matter content of at least 65% (measured as refractometric brix) (for example, 68-74%, measured as refractometric brix). Then the wort concentrate is subjected to heat treatment. Wort concentrate and aromatic parts can be mixed with each other when it is desired to produce a kvass drink, for example at the final stage in a bottling plant, and sugar, water (and possibly food acids) can be added. According to the second method developed by the authors, a fermented product, preferably containing about 4-13% (vol./about.) Ethanol, can be obtained by fermentation of kvass wort concentrate, which can be made using the traditional method of industrial production of kvass existing in this field of technology, or acquired through procurement. The fermented wort concentrate to be used in the second method can be divided into two fractions. One fraction can be mixed with a sweetener and water and subjected to deep fermentation using yeast, while the yeast can lead to the consumption of all available sugars and ethanol, the maximum amount of which is determined by their natural ability. The product (deep fermentate) can then be mixed with another fraction of unfermented kvass wort concentrate, water, a sweetener and possibly food acids and can be filtered / centrifuged to remove insoluble solids, resulting in a kvass drink. Alternatively, 100% kvass wort concentrate can be deeply fermented, that is, kvass wort concentrate can not be divided into two fractions, and the final drink can be obtained by mixing the deep fermentate with water, a sweetener, and possibly food acids.

The leavened beverage can then be carbonated, pasteurized and bottled. Both of the methods described herein make it possible for a genuine kvass to be present in the final mixed beverage. This is the result of the formation of the Maillard reaction products that occur during the heat treatment of the wort, and the production of volatile aldehydes and esters during yeast fermentation. In the documents of the prior art there is no description of the product of pre-fermentation, which can be mixed without additional fermentation to obtain kvass with an authentic taste of kvass. Thus, the present invention allows you to save the fermentation process, but there is no need to carry out this process in the final production of the drink. In particular, the result of the first method is to obtain a concentrated product that can be easily transported and stored to obtain kvass in another place by performing a simple mixing step.

Thus, in a first embodiment of the present invention, there is provided a method for producing a fermented product capable of mixing with at least a sweetener and water to form a leavened beverage, comprising the steps of either:

a) mixing kvass wort with a sweetener,

b) fermenting the product from stage (a) using yeast to obtain an ethanol content of 2.5-5% (vol./vol.),

C) separating the yeast from the product from stage (b),

d) distilling the fermented separated wort product from step (c) to obtain a concentrated wort with a solids content of at least 65%, measured as refractometric brix, and

e) heat treatment of the wort concentrate; or

A1) mixing the kvass wort concentrate with a sweetener and water to produce a wort with a solids content of 15-34%, measured in the form of a refractometric brix,

b1) fermenting the product from step (a1) with yeast to obtain 4-13% (v / v) ethanol and

c1) separating the yeast from the product from step (b1).

In carrying out steps (a) to (e), it is preferable that the fermented product (concentrated fermented kvass wort) is capable of being mixed with water, sugar and possibly food acids and an aromatic solution containing at least 20% (v / v) ethanol, for example 25-60% (vol./about.) ethanol, for the formation of kvass, and in the implementation of stages (a1) and (b1), the fermented product (fermentate containing 4-13% (vol./about.) ethanol) was capable of mixing with water and sugar and possibly food acids and / or unfermented con the center of kvass wort for the formation of kvass.

The term "fermented product", as used herein, refers to a product obtained either from fermentation of wort with a solids content of 15-34% (obtained from kvass wort concentrate), or from kvass wort that can be mixed with other compounds with the direct formation of kvass drink without the need for further fermentation. The fermented product is not representative of the kvass drink (in contrast to the prior art method, where the fermentation of the mixed kvass wort concentrate proceeds in the later stages of the preparation of the drink, that is, where the fermented product is kvass), and for the formation of kvass from the fermented product, which is described in the present invention, an additional mixing step is required. As previously discussed, such a fermented product capable of mixing with other components to form kvass is not formed in prior art methods related to the manufacture of kvass. Thus, in the method used in the art, on the contrary, kvass wort concentrate is used in the mixing step, and then the subsequent fermentation step is carried out, which results in kvass. Therefore, the fermented product in the art is kvass. The fermented product obtained in the present invention can be mixed to form kvass subsequently, but the fermented product itself is not kvass.

In one embodiment, the fermented product is a fermented kvass wort concentrate. This product is the result (i.e., obtained or can be obtained by) of performing steps (a) to (e) of the method. This concentrated product has a solids content of at least 65 Brix and, as discussed above, is capable of mixing with other components (usually water, a sweetener, an aromatic solution containing at least 20% (vol./about.) Ethanol (preferably distillate containing at least 20% (v / v) ethanol as described below)) and possibly food acids to form kvass.

This concentrated fermented product is extremely beneficial since, as discussed earlier, it can be packaged and shipped to standard bottling plants for kvass production. Pre-fermentation of the product makes it possible to obtain kvass at standard bottling plants without the need for fermentation equipment. This is the first concentrated pre-fermented product suitable for making kvass.

In a second embodiment, the fermented product is an enzyme, preferably containing 4-13%, for example 8-13% (vol./about.) Ethanol obtained in stages (a1) to (b1) of the method (referred to herein as deep enzyme) . This product may have a different solids content depending on the amount of kvass wort concentrate used (it can vary from 3 to 20% of the actual solids) and, as discussed above, can be mixed with other components (usually water and a sweetener and possibly unfermented kvass concentrate wort and / or food acids) to form kvass.

In particular, in the methods of the invention, the fermented product can be mixed either with an aromatic solution containing at least 20% (v / v) ethanol, for example 25-60% (v / v) ethanol, or with an unfermented concentrate kvass wort together with water, a sweetener and possibly food acids to form kvass, as discussed above. Thus, the fermented product obtained in stages (a) - (e) or (a1) - (b1) of the method can have different compositions, but both were pre-fermented, that is, subjected to fermentation before performing the mixing step to obtain the final drink, and both are capable of mixing with other components (at least with a sweetener and water) to obtain kvass without the need for further fermentation.

Thus, in a specific embodiment of the invention, a method for producing concentrated fermented kvass wort capable of being mixed with a sweetener, water, an aromatic solution containing at least 20% (v / v) ethanol, and possibly food acids, with the formation of a kvass drink comprising steps (a) to (e) as described above.

In a further embodiment of the invention, there is provided a method for producing an enzyme containing 4-13% (v / v) ethanol (alternatively regarded as a deep enzyme) capable of being mixed with a sweetener and water and possibly food acids and / or an unfermented kvass wort concentrate to form a leavened beverage comprising steps (a1) and (b1) as described above.

A method of obtaining a fermented product of concentrated fermented kvass wort, comprising stages (a) to (e), can also lead to an aromatic solution containing at least 20% (vol./about.) Ethanol, for example at least 30, 40, 50, 60, 70, 80, or 90% (v / v) ethanol. Preferably, the aromatic solution contains 25-60% (v / v) ethanol, for example at least 25, 35, 45, 55 or 60% (v / v) ethanol. Thus, an aromatic solution containing at least 20% (vol./about.) Ethanol can be obtained as a fraction in the distillation process (step (g) of the method according to the invention). The aromatic solution or aromatic fraction may be mixed with concentrated fermented kvass wort to form kvass. An aromatic solution with an ethanol content of at least 20% (v / v) in this case is preferred for mixing with concentrated fermented kvass wort, since the choice of a fraction with a lower ethanol content leads to an increase in the volume of the fraction in which (volume) may be contained unwanted cereal flavors that cause an unpleasant aftertaste in the final drink. The upper limit of ethanol in this solution will vary depending on improvements in distillation technology.

Thus, in another embodiment of this method, it is also proposed to obtain an aromatic solution containing at least 20% (vol./about.) Ethanol, for example preferably 25-60% (vol./about.) Ethanol, from the distillation step (g) . Therefore, as discussed above, the aforementioned steps (a) to (e) of the process of the invention comprise the preparation of concentrated fermented kvass wort and aromatic distillate containing at least 20% (v / v) ethanol, which can be mixed to form kvass a drink.

In a further embodiment of the invention, there is provided a method for producing concentrated fermented kvass wort capable of being mixed with a sweetener, water, an aromatic solution containing at least 20% (v / v) ethanol, and possibly food-grade acids to form a kvass beverage, comprising

a) mixing kvass wort with a sweetener,

b) fermenting the product from step (a) using yeast to obtain an ethanol content of 2.5-5% (v / v),

C) the separation of yeast from the product from stage (b),

d) distilling the fermented separated wort product from step (c) to obtain a concentrated wort with a solids content of at least 65%, measured as refractometric brix, and an aromatic fraction containing at least 20% (vol./about.) ethanol , and

e) heat treatment of the wort concentrate.

In an alternative consideration according to the invention, there is further provided a method for producing an aromatic solution containing at least 20% (v / v) ethanol, capable of being mixed with concentrated fermented kvass wort, a sweetener, water and possibly food acids to form a kvass drink, comprising

a) mixing kvass wort with a sweetener,

b) fermenting the product from step (a) using yeast to obtain an ethanol content of 2.5-5% (v / v),

C) the separation of yeast from the product from stage (b),

d) distilling the fermented separated wort product from step (c) to obtain an aromatic fraction containing at least 20% (v / v) ethanol.

As previously discussed, a leavened drink (or syrup) is formed at the final mixing stage. The mixing step may preferably include either mixing all the ingredients of the final beverage, preferably followed by carbonation and pasteurization, or you can prepare a syrup from all the ingredients, which, preferably just before bottling, can be diluted with carbonated water to achieve a given density and then pasteurized and bottled or pasteurized right in the package. Filtration or centrifugation of a syrup or beverage may be required to remove any excess particulate matter, and this is standard procedure in the art.

The advantage of this production method over the methods presented by the prior art is the ability to mix kvass in a standard bottling plant, eliminating the need for a fermentation plant at the final stages of kvass production. Mixing the concentrated fermented kvass wort and the aromatic distillate of the present invention typically involves adding sugar or glucose / fructose syrup and water in a manner analogous to the prior art mixing step. As will be discussed further below, mixing with food acids may also be required to ensure the correct acidity of the beverage in the production of kvass. This step may be replaced with an earlier fermentation step using acid-forming bacteria such as lactobacilli, if preferred.

In steps (a) to (e) of the method for producing concentrated fermented kvass wort, “kvass wort” is used in the initial mixing step (a). “Kvass wort,” as used herein, may be taken from the initial stages of the industrial production of kvass known in the art (where usually the kvass wort is a filtrate obtained in the initial stage of filtration in a standard industrial method of kvass production). Therefore, it is well known in the art how to make kvass wort. So, kvass wort, which is used in stage (a) of the method according to the invention, can be produced using a variety of raw materials in the method of industrial production of kvass. Typically, the manufacture of kvass wort requires a source of fermentable carbohydrate, for example grain, such as rye flour, corn flour, for example low-fat corn flour, and / or rice, either individually or in a mixture with each other in any ratio. Alternatively, triticale (a rye / wheat hybrid) can be used as a source of fermentable carbohydrate. For the production of kvass wort, the addition of enzymes or an enzyme source is also necessary to ensure the delivery of amylases (e.g. α-amylase), glucanases, proteases and / or xylanases to the source of fermentable carbohydrates. Commonly used enzymes include thermostable amylase and beta-glucanase. Protease and xylanase may also be included. In addition, pullanase may be included to destroy branched amylopectins. Typically, all exogenous enzymes are added to the main mash, possibly with the exception of protease, which could be added to the carbohydrate source during mashing (preferably at 52 ° C) to aid in the destruction of the aleurone layer. A typical source of enzymes that can be used is barley malt, although other enzyme sources can be used to make kvass wort.

Typically, the grain or source of fermentable carbohydrates that are intended to be used is processed by pressure cooking at a temperature of about 105-110 ° C (a higher temperature can be used, but this does not give an advantage in efficiency), which allows fluidization and release of starch from the source of carbohydrates and as a source of protease, a small amount of barley malt can be added to the source of carbohydrates (approximately 10% of the total amount (by weight) is supposed to be used). As discussed above, any other protease source can be used in place of barley malt. Then, the cooked carbohydrate (usually grain) is subjected to mashing together with fermented rye malt and the remaining barley malt until complete saccharification is achieved.

A sign of saccharification is a negative response in the iodine-starch test. Preferably, complete saccharification should be achieved, but in some cases of difficult to process raw materials, at least 95%, 90%, 80% or 70% of the carbohydrate will be converted to sugar at the stage of mashing. Mash preparation usually takes place in the range of 40-90 ° C, while mashing (adding grain to the mash) is usually carried out at a temperature of approximately 52 ° C, which is optimal for protease activity. Cooking mash may involve aging at specific temperatures to promote the activity of specific enzymes. For example, holding at 49-55 ° C can activate proteases, and a "pause" at 60 ° C can activate β-glucanase, which breaks down β-glucans in the mash. In addition, a “pause” at 65-71 ° C can contribute to the conversion of starch into sugar, and a “pause” at a temperature close to the lower end of the range can contribute to the formation of sugars such as maltotriose, maltose and glucose, and a “pause” at temperatures near the upper end of the range can contribute to the formation of higher-order sugars, such as dextrin. It usually takes about 2-3 hours to make a mash. The enzymes used and pauses at particular temperatures will depend on the source of fermentable carbohydrates used to make the wort.

In addition, the pH of the main mash can also play an important role. For example, if the mash becomes too acidic for enzymatic activity, calcium carbonate (or other basic agents such as calcium hydroxide or potassium bicarbonate, etc.) can be added to help increase the pH above 5.

Then the mash is filtered using filters to separate the mash to remove the malt, while the resulting filtrate is a leaven wort. In this regard, usually use two filtration systems, namely Meura or Ziemann. Both filter systems are suitable for filtering kvass wort, although Meura may be preferred.

Thus, although kvass wort can be obtained by any suitable method, it can be obtained, as described above, for use in the present invention. An alternative method for producing kvass is described in WO 2011/026591, which is incorporated herein by reference. Typically, kvass wort is made for immediate use in step (a) of the method of the present invention, since it is a product sensitive to microbiological contamination. However, the kvass must also be stored before use in step (a) by freezing, or the kvass must be sterilized and packaged under aseptic conditions.

The term "wort", as used herein, refers to either a grain extract obtained by filtering a mash diluted or undiluted with wash water to leach a grain, or a concentrated extract diluted to a single fortress, with or without other beverage ingredients. defined in this description. Wash water for leaching the grains is a diluted extract formed by collecting water, which was filtered through a squeezed mash to extract additional sugars. The term "wort" is used interchangeably herein to mean kvass wort or kvass wort concentrate or a product obtained from treating kvass wort or kvass wort concentrate, for example, after the stage of mixing, mixing, heating, fermenting, distilling, or a mixture thereof.

The term “sweetener,” as used herein, refers to any source of sugar (sweet saccharide) and encompasses, for example, sucrose and glucose and / or fructose syrups, as well as oligo- and polysaccharides containing monosaccharide monomers. When a sweetener is introduced into the mixture at either (a) or (a1) stages of the above methods, the main requirement for the sweetener is to provide nutrition to the yeast for fermentation. For step (a1), the amount of sweetener should be sufficient to provide 4-13% (v / v) ethanol in the enzyme. To achieve this, preferably 8-26% of the solids should be sweeteners, for example glucose. As for stage (a), the target ethanol content after fermentation is lower, 2.5-5% (vol./about.) (Preferably 3-4% (vol./about.)), And therefore, approximately 3, 5-6.5% solid glucose equivalent sweeteners (preferably 4-6% solid glucose equivalent sweeteners).

As previously discussed, fermented products are also capable of being mixed with a sweetener to produce kvass. The sweetener can be added to the product of stage (e) or (b1) at the mixing stage, which will be discussed in detail below.

The term “kvass wort concentrate” or “concentrated kvass wort,” as used herein, refers to any concentrated form of kvass wort as defined above. Concentration can be carried out by any method known in the art, and is usually carried out using a two- or three-stage evaporator. In step (d) of the process of the invention, the first step is combined using a distillation column, in which the most volatile fraction is separated with an ethanol content of at least 20% (v / v). Typically, kvass wort concentrate can be obtained by concentrating kvass wort or a fermented form of kvass wort to a solids content of at least 65 units, expressed as refractometric Brix. This dry matter content should provide low water activity and high acidity, which can prevent microbiological contamination. Typically, the kvass wort concentrate may have a solids content of 68-74 Brix by refractometer, for example at least 68 Brix by refractometer.

The term "deep enzyme", as used herein, refers to the product from stages (a1) and (b1) of the method according to the invention, which is usually a product of highly fermented wort and which may contain 4-13% (vol./ vol.) ethanol, for example 5, 6, 7, 8, 9, 10, 11, 12 or 13% (vol./about.) ethanol. "Deep fermentation" is a fermentation method carried out using yeast, and the yeast is able to utilize all available sugars (for example, at least more than 90% of sugars).

The sweetener used in step (a) of the method of the invention is mixed with kvass wort. Typically, the sweetener is easily soluble in kvass wort. The sweetener can also be used in the next step (e), which will be discussed below.

As discussed in step (b) of the method of the invention, the mixed kvass wort from step (a) is then subjected to a yeast fermentation step in order to achieve an ethanol content of 2.5-5% (v / v), preferably 3-4% (v / v). Alternatively, the ethanol content may be at least 2.5; 2.6; 2.7; 2.8; 2.9; 3.0; 3.1; 3.2; 3.3; 3.4; 3.5; 3.6; 3.7; 3.8; 3.9; 4.0; 4.1; 4.2; 4.3; 4.4; 4,5; 4.6; 4.7; 4.8; 4.9 or 5.0% (v / v). Yeast that can be used at this stage of fermentation is usually Saccharomyces cerevisiae (varieties for baking and brewing), but other yeast can also be used. For example, suitable yeast may be selected from the list comprising Saccharomyces uvarum, Saccharomyces bayanus, Saccharomyces pastorianus (also known as Saccharomyces carlsbergensis), Schizosaccharomyces pombe, Xanthophyllomyces dendrorhous, Debaryomyces hansenii, Hanseniaspora uvarum, Kluyveromyces lactis, Kluyveromyces marxianus, Pichia angusta, Pichia anomala , Brettanmyces and Torulaspora delbrueckii. Although fermentation preferably uses a pure yeast culture, that is, a yeast culture containing only one type of yeast or one kind of yeast, a mixture of different yeasts can also be used, for example a 50% bakery variety or a brewing variety S. cerevisiae and 50 % S. uvarum. In a preferred embodiment, S. cerevisiae is used as a yeast culture in the methods of the invention. S. cerevisiae (or any other yeast) can be used in both dry and suspended forms. The degree of inoculation (inoculation) of the yeast used in step (b) of the method is preferably about 10 M cells / g of the preparation, and in step (b1) it is preferably about 75 M cells / g of the preparation.

The fermentation step (b) can be carried out using the following conditions. As discussed above, dry yeast can be used in the fermentation step (b), while dry yeast can be rehydrated before inoculation. For rehydration, it is possible to prepare preferably a 10% (w / w) suspension of dry yeast at a temperature of about 30 ° C. Such a suspension can be gently mixed to ensure that all yeast is in rehydrated form. Typically, the yeast suspension is left for 30 minutes (for example, at least 10, 20 or 30 minutes), and then the hydrated yeast can be added to the product of step (a). The fermentation step (b) can be carried out in conical-cylindrical vessels commonly used in brewing, which make aeration possible. In particular, the fermentation step (b) can be carried out at 25-30 ° C and preferably at 28 ° C. The fermentation process must be provided with suitable aeration. The fermentation step (b) can be stopped artificially: by cooling and separating the yeast after reaching the target ethanol content, for example 2.5-5% (v / v). At the fermentation stage (b1) (discussed in more detail below), the yeast can deteriorate naturally when the ethanol concentration exceeds 8% (v / v). Fermentation can take from 8 to 48 hours, depending on the specific conditions.

As discussed above, fermentation is carried out until a specific concentration of ethanol in the product is reached. The ethanol content in% can be measured by combining densitometry and infrared spectroscopy, and in particular, the ethanol content in% can be measured using an Alcolyzer Beer Plus alkalizer and a DMA 4500 densitometer (Anton Paar, Austria).

In the methods of the present invention, an additional fermentation step, the so-called "bacterial" fermentation step using acid-forming bacteria, can also be carried out. The term "acid-forming bacteria," as used herein, refers to bacteria capable of producing organic acids, in particular food acids, which are defined elsewhere in this description. Thus, acid-forming bacteria are selected from acetic acid bacteria, propionic acid bacteria, bifidobacteria and lactic acid bacteria (also known as lactobacilli). In a preferred embodiment, the additional “bacterial” fermentation step is a lactobacterial fermentation step, i.e. using lactic acid bacteria. Such an additional bacterial, preferably lactobacterial, fermentation step can be carried out either before, or simultaneously with, or after yeast fermentation. Bacterial fermentation, carried out simultaneously with yeast fermentation, can encompass the joint fermentation of the product of stage (a) (or stage (A1)) with both yeast and acid-forming bacteria, preferably lactobacilli, or may include the separation of the product of stage (a) (or stage (A1)) into parts and providing the possibility for yeast fermentation in one part, and bacterial fermentation in the other part. This latter fermentation can also be called parallel fermentation, that is, when separate fermentations are carried out using yeast and bacteria, preferably lactobacilli, on the product from step (a), divided into parts. Thus, in this last embodiment, the yeast and bacterial fermentations are carried out separately, but possibly at the same time. (Alternatively, such separate or parallel fermentation can be carried out at different times.) Once the desired ethanol content in% or acidity is achieved in the fermentation reactions, the separate fermentation products can be combined or mixed again.

However, in a preferred embodiment of the method comprising steps (a) to (e), the bacterial, preferably lactobacterial, fermentation step can be carried out before yeast fermentation.

Thus, the method (s) according to the invention can (gut) include two stages of fermentation, where one fermentation can be carried out using acid-forming bacteria, preferably lactobacilli, and the other fermentation can be carried out using yeast. Bacterial fermentation can be carried out with the formation of food acids in the wort, and in particular, an acidity of 0.2-0.7% (w / w), expressed in citric acid, in particular 0.2; 0.3; 0.4; 0.5; 0.6 or 0.7% (w / w). Alternatively, if the bacterial fermentation step is not carried out, food acids can be added at the final mixing step of the leavened beverage. Thus, fermentation with acid-forming bacteria, preferably lactobacilli, is a possible step in obtaining concentrated fermented kvass wort and / or distillate / aromatic solution containing ethanol (stages (a) to (e) of the method) (and is also possible in stages (a1 ) and (b1) of the method), which can be avoided by introducing food acids at the final stage of mixing with the formation of kvass.

Acid-forming bacteria that can be used in a possible fermentation step may be lactobacilli, bifidobacteria, propionic acid bacteria or acetic acid bacteria. Lactobacilli may be selected from the list comprising Lactobacillus acidophilus, Lactobacillus amylolyticus, Lactobacillus amylovorus, Lactobacillus alimentarius, Lactobacillus aviaries, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus farciminis, Lactobacillus fermentum, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus hilgardii, Lactobacillus johnsonii, Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus mucosae, Lactobacillus panis, Lactobacillus paracasei, Lactobacillus paraplantarum, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus sakei, Lactobacillus salivarius , Lactobacillus sanfranciscensis, Lactobacillus zeae, Lactococcus lactis, Leuconostoc citreum, Leuconostoc lactis, Leuconostoc me senteroides, Pediococcus acidilactici, Pediococcus dextrinicus, Pediococcus pentosaceus and Streptococcus thermophiles. In a particularly preferred embodiment, the lactobacilli can be Lactobacillus paracasei, Lactobacillus casei or Lactobacillus brevis. Acetic acid bacteria can be selected from the list consisting of Gluconoacetobacter hansenii, Gluconoacetobacter intermedius, Gluconoacetobacter liquefaciens, Gluconoacetobacter xylinus, Gluconobacter cerinus, Aluconobacter ocetertobactercetobactercetobacterceterecetcerecerecerecerecerecerecerecerecerecerecerecerecerecet cere An example of propionic acid bacteria suitable for use in the methods of the invention are Propionibacterium freudenreichii. Bifidobacteria can be selected from the list of Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve and Bifidobacterium longum.

Such fermentation can be carried out using vessels at the temperatures and for the time discussed above with respect to the yeast fermentation step, and as discussed above, the acidity obtained by such fermentation is preferably 0.2-0.7% (w / w) mass.). Acidity can be measured by titration of 0.1 N. NaOH solution until a pH of 8.11 is reached. The volume of NaOH used is automatically converted to the concentration of citric acid present, and this method is usually used to determine the acidity of many industrial drinks, such as those produced by Coca-Cola. Acidity is often expressed in ml of 0.1 N. or 1 n. NaOH required for titration to pH 8.11.

In step (c) of the method according to the invention, separation of the yeast after completion of the fermentation process is required. The separation can be carried out by filtration, however, preferably the separation is carried out by centrifugation after the stage or stages of fermentation. Other methods for separating the yeast, for example, decanting the liquid product of the fermentation process from the precipitated yeast after cooling to about 4 ° C, can also be used. A combination of separation techniques can also be used in step (c), in particular, a centrifugation step can be followed by filtration, for example membrane filtration, in order to remove any residual microorganisms left after the first separation step. Alternatively, separation, for example by centrifugation, may be followed by pasteurization to ensure that microbial residues are eliminated.

As discussed above, centrifugation can preferably be used to separate the yeast from the fermentation product in step (b). Such centrifugation can usually be carried out using industrial centrifuges with a capacity of approximately 20000-30000 l / h. Typical separation equipment is supplied by GEA Westfalia or Alfa Laval. Preferably, before performing any centrifugation step, the product of step (b) is cooled. In particular, the product of step (b) can be cooled to a temperature of less than 10 ° C, and under such conditions, the yeast can be inactivated.

If filtration is used to separate the yeast from the fermentation product, several different filters or membranes can be used, including pre-prepared filter elements, for example layers. Fine powders (e.g. diatomaceous earth) can also be used, which can be introduced into the fermentation product and recycled after sieving to form a filter layer. Filters / membranes can be for coarse cleaning or for fine cleaning, however, it is preferable when the filters / membranes are small enough to provide at least five-fold logarithmic (5-log) reduction of yeast in the fermentation product. The selection of a suitable filter is within the competence of a person skilled in the art. A typical pore size of the membrane / filter may be 0.45 microns. It should be borne in mind that filters are manufactured and sold with a specific pore size, but somewhat smaller or larger pores can sometimes be obtained during the manufacturing process. Thus, the pore size refers to the diameter of the most common filter pore size. Sterile filters can also be used that remove almost all microorganisms from the fermentation product. In this case, at least a five-fold logarithmic (5-log) reduction of yeast in the fermentation product can be achieved.

In step (d) of the method according to the invention, distillation of the fermented separated wort product from step (c) is required, which may be a filtrate if filtration was used as a yeast separation method, or a supernatant if a centrifugation step was used as a yeast separation method. In step (d), a distillation column with trays or with a packing can be used. By increasing the number of plates in the column, a higher concentration of ethanol in the distillate can be obtained. The distillation process allows the concentration of fermented kvass wort to be carried out, in particular, to a solids content of at least 65% (w / w), measured as refractometric brix, and preferably to a solids content of 68-74% (w / w). / mass.), measured in the form of a refractometric brix, and also allows the separation of a liquid fraction containing at least 20% (vol./about.) ethanol, as previously discussed. This fraction is referred to herein as a distillate or aromatic solution containing ethanol. Accordingly, the aromatic solution mentioned in this description contains ethanol, as described above, and one or more aromatic compounds, that is, having aroma, for example, which are described below in the table. Typical aromatic components in the distillate of the invention are as follows.

Compound Distillate Diacetyl (mn ^-1) 3,5 Pentanedione (mn ^-1) 2.7 Total VDK (vicinal diketones) (mn ^-1) 6.2 Ethyl acetate (mn ^-1) 21.7 Isoamyl acetate (mn ^-1) 1,1 The total number of esters (million ^-1 ) 22.8 Propanol (mn ^-1) 67.9 Isobutanol (mn ^-1) 155.9 Isoamyl alcohol (mn ^-1) 609.8 The total amount of alcohol from fusel oils (million ^-1 ) 833.6 Acetaldehyde (mn ^-1) 54,4

However, it should be borne in mind that the amounts and types of aromatic components present will vary and that the aromatic solution according to the invention may contain any one or more of the listed aromatic compounds.

The method of the invention also requires step (d) of heat treatment of the concentrated wort obtained in step (g). Heat treatment can be carried out using any heat source, although in practice sharp steam and / or indirect heating can be used using a jacket or a heating coil. Typically, a temperature in the range of 110-130 ° C. for 10-30 minutes can be applied. In the case of indirect heating using a jacket heat exchanger, it can be equipped with rotating scrapers that scrape the inner surface to prevent local burning of concentrated wort and subsequent surface damage. This method of heating allows the concentrated wort to achieve the desired color and taste profile so that, when mixed with it, as will be discussed below, the formation of kvass drink occurs.

Thus, the first method according to the invention results in a concentrated fermented kvass wort and an aromatic solution (or distillate) containing at least 20% (v / v) ethanol, which can be mixed to form a kvass drink. Therefore, an additional step of mixing concentrated fermented kvass wort and an aromatic solution containing at least 20% (v / v) ethanol together with water (which can be obtained in the earlier stages of the process), a sweetener and possibly food can be carried out acids. Thus, in an additional embodiment of the invention, a method for producing a kvass drink, comprising the steps of:

a) mixing kvass wort with a sweetener,

b) fermenting the product from stage (a) using yeast to obtain an ethanol content of 2.5-5% (vol./vol.),

C) separating the yeast from the product from stage (b),

d) distilling the fermented separated wort product from step (c) to obtain an aromatic solution containing at least 20% (vol./about.) ethanol and concentrated wort with a solids content of at least 65%, measured as refractometric brix ,

d) heat treatment of concentrated wort and

e) mixing the product from step (e) with water, a sweetener and possibly food acids and with an aromatic solution from step (g) containing at least 20% (v / v) ethanol.

The mixing step (e) comprises mixing the heat-treated concentrated wort (or, alternatively, concentrated fermented kvass wort), water and a sweetener, for example sugar or glucose and / or fructose syrup, as described in detail above. The mixing step can be undertaken in any suitable tank with a vane or circulating pump, and the ingredients can be dispensed manually or using any type of automation. Typically, a sweetener (e.g., sugar or glucose syrup) can be added in such an amount that the final product contains 1 to 3% solids from sugar or an equivalent sweetener. Thus, the final product may preferably contain from 4 to 8% solids, of which 1-3% is sugar and 1-5% is concentrated fermented kvass wort. The remainder of the final product (preferably 92-96%) may be water, while water may or may not be obtained in the earlier stages of processing.

As previously discussed, food acids are only introduced at the final mixing stage, unless fermentation with bacteria, preferably lactobacilli, has been performed previously. Food acids can also be introduced if only partial bacterial fermentation has been carried out, for example if an insufficient amount of acid has been obtained by fermentation. The edible acids that can be added in the mixing step (e) are edible organic acids and, in particular, include lactic acid. Citric, acetic, tartaric and malic acids may also be used. At the final mixing stage, one or more food acids can be used, for example, if desired, a combination of acids can be used. Such food acids are commercially available. Food acids are added to achieve acidity in the range of 0.05-0.25% (w / v), in particular in the range of 0.1-0.2% (w / v). As previously discussed, food acids may not be introduced in the mixing step (e) if an additional fermentation step using acid-forming bacteria, preferably lactobacilli, is included in the method.

The aromatic solution is also added to the mixture in step (e), preferably after the initial mixing of the heat-treated concentrated wort, water, sugar and possibly food acids. Aromatic solution is added to achieve an ethanol content, preferably in the range of 0.4-1%, but possibly up to and including 1.2%.

The final kvass drink, however, can be obtained by two traditional methods used in the production of drinks. Firstly, the drink can be directly mixed to a single fortress (solids content by Brix 4.5-10 hydrometer), as described above. Alternatively, it can be prepared by using an intermediate final syrup that includes all the ingredients, but only a portion of the water. This final syrup may contain 15-50% solids and thus, when viewed alternatively, be a more concentrated form of kvass. When bottling, such final syrup can be mixed with still or carbonated water using special equipment called a metering device. Mixing ratio can vary from 2 to 6 volumes of water per 1 part of syrup. Thus, according to the invention, there is further provided a method for producing a syrup that can be diluted with still or carbonated water to form kvass, comprising at least the aforementioned steps (a) to (e) and preferably steps (a) to (e), to obtain a syrup with solids content of 15-50%. A syrup or drink can be further processed by sparging sterile air to reduce unwanted extraneous taste.

Thus, according to the invention also provides a method for producing syrup, which can be diluted with still or carbonated water to form kvass, comprising the steps of:

a) mixing kvass wort with a sweetener,

b) fermenting the product from stage (a) using yeast to obtain an ethanol content of 2.5-5% (vol./vol.),

C) separating the yeast from the product from stage (b),

d) distilling the fermented separated wort product from step (c) to obtain a concentrated wort with a solids content of at least 65%, measured as refractometric brix,

d) heat treatment of the wort concentrate from stage (g) and

f) mixing the product from step (e) with a sweetener, water and possibly food acids and an aromatic solution containing at least 20% (vol./about.) ethanol, with the formation of a syrup containing solids in an amount of 15-50%, measured as refractometric brix.

Preferably, in step (e), water is used for mixing drinks. The term "water for beverage preparation" refers to water which satisfies all the requirements of safety and of which the alkalinity is preferably reduced below the value of 85 million ^-1, expressed per CaCO _3. Thus, water for preparing beverages can be purified, for example, by filtration or UV radiation in order to remove impurities such as undesirable mineral or organic substances. Water for preparing drinks was preferably subjected to such stages as enhanced filtration to remove pathogens, disinfection (provides a secondary barrier against microorganisms), carbon purification and / or final filtration.

Additional steps may be included in the method for preparing a kvass beverage, including the steps of carbonating and / or pasteurizing the beverage. In addition, the beverage can be bottled or alternatively packaged in kegs (draft beer containers). Also in the first method according to the invention can be involved in the stages of obtaining kvass must used in stage (a). Such steps are discussed above with respect to “kvass wort”.

Thus, as previously discussed, the first method for producing kvass of the present invention allows for the preparation of heat-treated concentrated wort and aromatic solution, which can be mixed to form the final beverage (or syrup) without the need for fermentation equipment.

In the second production method according to the invention, the implementation of stages (a1) to (b1) is required, which are discussed above, and in stage (a1) it is required to prepare a mixture of kvass wort concentrate with a sweetener and water to obtain a wort with a solids content of 15-34% (preferably with a solids content of 17-30%), in stage (b1), it is required to ferment the product from stage (a1) with yeast, in order to preferably obtain 4-13% (vol./about.) ethanol, and in stage (b1) it is required to separate the yeast from the product from step (b1).

In this second method, it is preferable that the kvass wort concentrate used in step (a1) can be obtained using the initial steps of an industrial method for producing kvass known in the art, for example by concentrating kvass wort to a solids content of at least 65%, measured as refractometric brix, and by heating said product. The heating step can be carried out at 110-130 ° C for 10-30 minutes to obtain a fermented wort concentrate. The kvass wort concentrate used in stage (a1) is also commercially available, for example, from ATRUS CJSC (Rostov, Yaroslavl Oblast, Russia) or Kostroma Starch-Shoulder Plant CJSC (Borshchino village, Kostroma Oblast, Russia ) The amount of kvass wort concentrate used in the mixed mixture depends on whether the final mixing step involves the addition of any unfermented kvass wort concentrate. If, as discussed below, 95% solids of kvass wort concentrate are added as an unfermented kvass wort concentrate during the final mixing step, then usually the amount of kvass wort concentrate used in the initial mixing step (step (A1)) will be sufficient to the proportion in the final beverage was 5% (w / w) based on solids. As a rule, the amount of kvass must concentrate used at the mixing stage (A1) may be sufficient so that its proportion in the final drink is 1-5% based on dry matter.

The sweetener used in step (a1) is as discussed above, for example, it can be any source of sugar. The amount of sweetener used in step (a1) can typically be 15%, for example 5, 10, 15, 20, or 25% of the total amount of sweetener used in the complete method for preparing a leavened beverage. In an alternative consideration, the amount of sweetener used is calculated based on the target ethanol content of the enzyme after fermentation. As discussed below and previously, it is preferred that the enzyme of this process contains 4-13% (v / v) ethanol. Based on this, you can calculate the amount of sweetener, such as sucrose, required to obtain the required% ethanol. This is within the competence of a specialist. For example, it is known that in a biochemical reaction, 342 kg of sucrose can be converted into 184 kg of ethanol. Therefore, it is possible to calculate the amount of sweetener required to produce any amount of ethanol. Since yeast also consumes sugar in metabolic processes other than ethanol, a small excess of sweetener (approximately 10%) can be added to the reaction mixture. As will be discussed further below, the sweetener is also usually added during the mixing step to obtain the final beverage for taste reasons, while the amount added is usually in the range of 1-3% (w / w) of the final product.

In addition, in the mixing step (A1), water is added to achieve a kvass must concentrate with a solids content of 15-34% (preferably 19-30%). The amount of water can be calculated based on the amount of sweetener, the amount of kvass wort concentrate and the target solids content for such a preparation. As discussed earlier, the amount of sweetener can be calculated based on the required ethanol content in the enzyme, and the amount of kvass must concentrate can be taken at the level of 5% of its dosage in the final drink (since the enzyme will make up 5% of the final drink).

An example detailing the calculation of the kvass wort concentrate required for fermentation is given below. So, if for taste reasons in the final drink it is required to have 2% solids of kvass wort concentrate, then in 1000 kg of the final drink there will be 20 kg of solids from wort concentrate. In addition, assuming that the supplied kvass wort concentrate contains 70% solids, the actual amount of concentrate is 20 / 0.7 - 28.6 kg in the final drink. Since approximately 5% of this amount can be used to obtain the enzyme, a fermentation reaction will require mixing 1.43 kg in step (a1). However, as will be discussed further below, in the method of step (a1), at least 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, or 100% of the used kvass wort concentrate can be used. Therefore, this method is not limited to the use in stage (A1) only 5% of the total amount of kvass wort concentrate. Therefore, when 100% kvass wort concentrate is used in stage (a1) (and thus no unfermented kvass wort concentrate is added during the last mixing stage), in the above example, 28.6 will be used in the mixing stage kg of kvass wort concentrate. To ensure sufficient water activity for the survival and reproduction of the yeast, the solids content of the preparation should preferably be less than 30%. On the other hand, for economic reasons, it is desirable to move no more than 10% of the final product. By setting the target ethanol concentration in the final beverage to 0.5%, the target ethanol content in the deep enzyme can be determined 5% (vol./vol.). Based on this, the amount of added sugar and water can be calculated using the methodology for the biochemical reaction described above.

Thus, the amount of added water depends on the initial concentration and the amount of kvass wort concentrate and sugar used in this method. The solids content in the kvass wort concentrate can be measured by refractometry and / or densitometry. The refractometric method is preferably used, since it can be simpler to perform (no dilution is required) and provides technical accuracy.

Step (b1) of the method involves fermenting the product from step (a1) with yeast, preferably to obtain 4-13% (v / v) ethanol, for example 4, 5, 6, 7, 8, 9, 10, 11, 12 or 13% (v / v) ethanol. In particular, the highest possible concentration of ethanol is achieved, although the amount of yeast usually begins to decrease after reaching 10% ethanol. Ethanol concentration can be measured as previously discussed above. Yeast that can be used for fermentation are as discussed above in relation to steps (a) to (e) of the process.

The fermentation step can be carried out under the following conditions. So, as discussed above in this description, dry yeast can be used in the fermentation step (b1), while dry yeast can be rehydrated before inoculation. For rehydration, it is possible to prepare preferably a 10% (w / w) suspension of dry yeast at a temperature of 30 ° C. Such a suspension can be mixed gently to ensure complete rehydration of the yeast. The suspension can be set aside for at least 10, 20 or 30 minutes (preferably 30 minutes) and then added to the product of stage (a1). Fermentation can be carried out in conical-cylindrical vessels commonly used in brewing, which make aeration possible. In particular, the fermentation step (b1) can be carried out at 25-30 ° C and more specifically at 28 ° C and can take from 8 to 48 hours depending on the specific conditions.

The deep fermentation step is preferably carried out in step (b1), which typically allows the yeast to utilize all of the fermentable sweetener present, for example at least 90% of the fermentable sweetener can be utilized. The fermentation process must be provided with suitable aeration. Fermentation cannot be completed artificially until the desired ethanol content is reached, although artificial completion of the fermentation can be applied, for example, by cooling, when the yeast begins to lyse, which can lead to an unpleasant taste in the final drink.

An ethanol concentration of 4-13% (v / v) is obtained by using a suitable amount of sweetener in the mixing step (a1) (discussed above) to provide the desired ethanol concentration under the action of yeast.

Regarding the previously discussed method, an additional fermentation step using acid-forming bacteria, preferably lactobacilli, can also be carried out in the method of the present invention. Thus, the method may include two stages of fermentation, where one fermentation is carried out using bacteria, and the other stage of fermentation is carried out using yeast. Preferably, in this method, parallel fermentation can be carried out, when one part of the product from step (A1) can be subjected to bacterial fermentation, and the second part of the product from step (A1) can be subjected to yeast fermentation. In this case, fermentation using acid-forming bacteria, preferably lactobacilli, may be preferred to achieve an acidity of 0.2-0.7% (w / w) expressed in citric acid, followed by concentration of this product to an acidity of 1.5- 2%, for example, by evaporation. This enzyme should preferably be pasteurized to provide at least five-fold logarithmic (5-log) reduction of acid-forming bacteria. Yeast and bacterial parallel fermentation products can then be mixed together as previously discussed.

Alternatively, if the bacterial fermentation step is not carried out, food acids may be added at the final mixing step of the leavened beverage. Thus, fermentation using bacteria, preferably lactobacilli, is a possible step in the preparation of a fermented kvass wort concentrate, which can be avoided by introducing food acids at the final mixing stage.

The yeast fermentation product from step (b1) has the most flavoring properties of the leavened beverage, and therefore only the final mixing step is necessary to obtain the final leavened beverage. Before mixing, a separation step (step (b1)) should also be performed to remove yeast and other insoluble substances, as discussed above with respect to step (c).

Typically, the final mixing step involves mixing the product of step (b1) with unfermented kvass wort concentrate, a sweetener, water and possibly food acids (if the bacterial fermentation step has not been carried out before). The unfermented kvass wort concentrate used at any such mixing step can be the same kvass wort concentrate that was used in step (a1) of the method of the invention, and is preferably kvass wort concentrate obtained using the same initial milled ingredients as in the kvass wort concentrate in stage (a1), for example obtained using the same source of carbohydrates. However, you can use kvass wort concentrate with slightly different properties, for example, slightly different solids content at this stage, and there is no requirement that the unfermented kvass wort concentrate used be the same or from the same batch as the concentrate kvass wort used in step (a1) of the method.

The amount of unfermented kvass must concentrate used at any final mixing step can vary in the range of 95-0% of the total amount of kvass wort concentrate used in the preparation method. Thus, as discussed earlier, if it is necessary that the final drink contains 2% solids of kvass wort concentrate when using kvass wort concentrate with a solids content of 70%, this can be calculated as 28.6 kg of kvass wort concentrate per 1000 kg of final drink . If at the stage (A1) 5% of kvass wort concentrate is used, then at the final mixing stage 95% of kvass wort concentrate can be used, i.e. 27.17 kg of kvass wort concentrate in this example. However, the final mixing step may require mixing any% unfermented kvass wort concentrate depending on the% kvass wort concentrate used in step (a1). So, upon receipt of the final drink, 95, 90, 80, 70, 60, 50, 40, 30, 20, 10, or 0% of the total amount of kvass wort concentrate used can be mixed. If at the stage (a1) all the required amount of kvass wort concentrate is used, then at the final stage of mixing, kvass wort concentrate may not be added at all. Therefore, the amount of unfermented kvass wort concentrate added at this stage depends on its amount added at stage (a1) (and on the required% solids of kvass wort concentrate in the final drink).

Typically, a sweetener is added to the mixture at this stage to form a leavened beverage. The sweetener can be any sugar source that has been previously discussed, and the added amount is usually 1-3% of the dry matter content, determined by the desired sweetness of the final beverage product.

As discussed previously, food acids are introduced only at the final mixing stage, unless fermentation has previously been carried out using acid-forming bacteria, preferably lactobacilli. The comments made above in relation to food acids are equally applicable here. Thus, food acids that can be added at the final mixing stage include lactic, malic, acetic, tartaric and / or citric acid.

Preferably, the final mixing step results in a beverage with an ethanol content of about 0.5%, for example from 0.4 to 1.2%. The mixed product can then be filtered or centrifuged to remove undissolved solids from the unfermented kvass wort concentrate used in the mixing step. Filtration can be carried out using a simple bag or cartridge filter, and centrifugation can be carried out using an industrial continuous centrifuge with a capacity of about 2000-30000 l / h. Further, the drink can be carbonated, pasteurized and bottled.

The final kvass drink, however, can be obtained by two traditional methods used in the production of drinks. Firstly, the drink can be directly mixed to a single fortress (solids content by Brix 4.5-10 hydrometer), as described above. Alternatively, it can be prepared by using an intermediate final syrup that includes all the ingredients, but only a portion of the water. This final syrup may contain 15-50% solids. Thus, in an alternative consideration, the syrup may be a concentrated form of kvass. In this case, the final syrup can be processed by filtration or centrifugation, as described above. When bottling, the final syrup can be mixed with still or carbonated water using special equipment called a metering device. Mixing ratio can vary from 2 to 6 volumes of water per 1 part of syrup. Thus, according to the invention, there is further provided a method for producing a syrup that can be diluted with still or carbonated water to form kvass, comprising steps (a1) to (d1) below, to obtain a syrup with a solids content of 15-50%. A syrup or drink can be further processed by sparging sterile air to reduce unwanted extraneous taste.

Thus, the invention also encompasses a method for producing a kvass drink, comprising the steps of:

A1) mixing the kvass wort concentrate with a sweetener and water to obtain a kvass wort concentrate with a solids content of 15-34%,

b1) fermenting the product from step (a1) with yeast to obtain 4-13% (v / v) ethanol,

c1) separating the yeast from the product from stage (b1),

g1) mixing the fermented product from stage (b1) with a sweetener, water and possibly food acids and / or unfermented kvass wort concentrate,

e1) separating undissolved solids from the product from step (g1).

The water used in the mixing step (g1) is preferably water for preparing beverages, as discussed above.

In addition, according to the invention, a method for producing syrup, which can be diluted with still or carbonated water to form kvass, comprising the steps of:

A1) mixing the kvass wort concentrate with a sweetener and water to produce a wort with a solids content of 15-34%,

b1) fermenting the product from step (a1) with yeast to obtain 4-13% (v / v) ethanol,

c1) separating the yeast from the product from stage (b1),

g1) mixing the product from stage (B1) with a sweetener, water and possibly unfermented kvass wort concentrate and / or food acids to form a syrup containing 15–50% solids, measured as refractometric Brix, and

e1) separating undissolved solids from the product from step (g1).

The above methods, including steps (a1) and (b1) or (a1) to (d1), can also include the steps of making kvass wort concentrate according to a method known in the art and as previously discussed.

Thus, a deep fermentate (an enzyme containing 4-13% ethanol) obtained by the methods described above can be used to obtain a kvass drink.

Therefore, in an alternative consideration, the present invention provides a method for preparing a kvass beverage comprising the step of mixing concentrated fermented kvass wort with a sweetener, water and possibly food acids and an aromatic solution containing at least 20% (v / v) ethanol.

In addition, according to the present invention, a method for producing a kvass drink is provided, comprising the step of mixing a wort fermentate containing 4-13% (v / v) ethanol with a sweetener and water and possibly food acids and / or an unfermented kvass wort concentrate.

Preferably, when said concentrated fermented kvass wort is mixed with an aromatic solution containing at least 20% ethanol, said concentrated fermented kvass wort can be prepared according to steps (a) to (e) of the process as previously described, i.e. by a) mixing leavened wort with a sweetener, b) fermenting the product from stage (a) using yeast to obtain an ethanol content of 2.5-5% (vol./vol.), c) separating the yeast from the product from stage (b), d) distillation fermented separated Recreatives Products wort from step (c) to obtain the wort concentrate with a solids content of at least 65%, measured as the refractometric Brix, and d) heat treating the wort concentrate.

In addition, when said deep enzyme is mixed with a sweetener, water, for example water for preparing drinks, and possibly food acids and / or unfermented kvass wort concentrate, then said deep fermentate can preferably be obtained according to steps (a1) and (b1) of the process as described previously, that is, by a1) mixing kvass wort concentrate with a sweetener and water to obtain a wort with a solids content of 15-34% and b1) by fermenting the product from stage (a1) with yeast to obtain 4-13% ( b. / vol.) ethanol.

The amounts of sweetener and water to be mixed in the method for preparing a kvass drink are as previously discussed for methods comprising steps (a) to (e) and (a1) and (b1). In addition, as discussed above, the sweetener may be any type of sugar source.

As discussed in detail above, the addition of food acids may be required only if an additional fermentation step has not been carried out using acid-forming bacteria, preferably lactobacilli. The amounts of food acids and types of food acids that can be mixed to make a leavened drink are already discussed above.

In a further embodiment of the invention, concentrated fermented kvass wort, which can be obtained according to stages (a) to (e) of the method, and an enzyme, which can be obtained according to stages (a1) to (b1) of the method, is included.

In addition, a kvass drink is included, which can be prepared according to process steps (a) - (e) or process steps (a1) to (d1), as discussed above.

The invention will now be described in more detail in the following non-limiting Examples with reference to the drawings, where:

1 is a flowchart showing an industrial process for the production of kvass in the prior art. The steps include boiling the grain, mashing, filtering and concentrating / cooking to obtain a kvass wort concentrate. Next, the kvass wort concentrate is mixed and kvass is fermented to obtain the final kvass drink;

FIG. 2 is a flowchart showing the entire process for preparing a leavened beverage of the present invention. Thus, obtaining kvass wort is similar to the method of the prior art. However, the kvass wort is subjected to fermentation before the final mixing step is carried out to obtain a kvass drink. In addition, the distillation of the fermentation product allows you to get a concentrate and distillate, which can later be mixed with the formation of kvass drink;

3 is a flowchart showing a method for preparing a leavened beverage of the present invention. The preparation includes mixing the kvass wort concentrate with sugar / glucose syrup and water and fermenting with yeast to obtain a product with an ethanol content of 4-13%. In the end, this product can be mixed with unfermented kvass wort concentrate, sugar / glucose syrup, water and possibly food acids to form a kvass drink.

Examples

Example 1: Laboratory batch obtained by distillation

Materials

Frozen single fortified kvass wort (strong) made from fermented rye malt, barley malt and rye flour, with densitometric Brix 16.8

Granulated sugar cat. 1 EU (European Community)

Dry yeast Safkvas S-79 (supplier - enzyme department LeSaffre group, France)

Lactic acid 88% food grade (Purac, Netherlands)

Acetic acid, glacial, food (Merck, Germany)

Drink water

a) Compilation of the mixture

The calculation of the target ethanol content

Sucrose is believed to be the preferred nutrient for yeast. The initial quantity of strong wort is 4000 g. This wort contains 4000⋅0.168 = 672 g of wort solids. The usual kvass drink, which is the goal of this experiment, contains 26.51 g solids of wort per 1 liter. Consequently, from 4000 g of strong wort, 672 / 26.51 = 25.35 l of the final kvass drink can be obtained. The target ethanol content in the industrial kvass product is 0.5% (v / v), therefore, the total amount of ethanol to be obtained by yeast fermentation is 25.35-0.5% = 0.128 L. Given the density of ethanol equal to 0.789 kg / l, we recalculate the volume by mass: 0.128⋅0.789 = 0.1 kg = 100 g. In the biochemical reaction, 342 g of sucrose are converted into 184 g of ethanol, therefore, to obtain 100 g of ethanol, the must be added (1002342/184) = 185.9 g of sugar. In addition, carbon dioxide is produced in the same biochemical reaction, with 184 g of ethanol forming 176 g of carbon dioxide, therefore, 95.7 g of carbon dioxide should be formed per 100 g of ethanol. It is assumed here that practically all of this carbon dioxide is removed from the enzyme during the separation process, and therefore the mass of carbon dioxide is subtracted from the total mass of the enzyme. Thus, the calculated concentration of ethanol in the enzyme will be 100 / (4000 + 185.9-95.7) = 2.44% (w / w). Excluding carbon dioxide, the concentration would be 100 / (4000 + 185.9) = 2.39% (w / w). Therefore, we can conclude that for technical purposes, the mass of carbon dioxide can be neglected. After adding sugar, the calculated amount of solids in the preparation is (672 + 185.9) / (4000 + 185.9) = 20.49%. The solids content, measured in the form of densitometric brix, is 20.63, the measured apparent density is 1.08268 kg / l.

Brief information about the composition of the mixture are presented in Table 1.1:

Ingredient Mass g Volume ml Density, g / ml Strong wort 4000 Sugar 185.9 Total 4185.9 3867 1,08268

b) Fermentation

Due to the limitation of the experimental flask in the volume of 3600 g of the mixture, 5.5 g of dry yeast Safkvas S-79 was inoculated. According to the specification of the supplier, the content of living cells is 6⋅10 ⁹ per g dry yeast. Consequently, the degree of seeding 5,5⋅6⋅10 ^9/3600 = 9,2⋅10 ⁶ cells. / G. The flask was sealed with a gas tight plug. The flask was incubated at 28 ° C with constant shaking. The material was not aerated, but was constantly shaken during fermentation.

The results of the fermentation experiment are summarized in Table 1.2, depending on the duration of the fermentation. F2 is the value for the enzyme after centrifugation, immediately before distillation.

Table 1.2 Fermentation Options Parameter F1 (17 h) F2 Density (g / cm ³ ) 1,05036 1,04399 Alcohol (% v / v) 4.17 4.37 Alcohol (% w / w) 3.13 3.30 The apparent content of extractive substances (° P) 12.93 11.42 Visible digestion (%) 14.35 12.92 Source Extract (° P) 20.16 19.07

c) Centrifugation

The enzyme is centrifuged at 4 ° C and collected in a plastic flask (F2). Density (Plateau degree (g solids / 100 g wort)), extractives and ethanol are measured using a Beer Alcolyzer from Anton Paar combined with a DMA 4500 densitometer.

d) Distillation

The entire volume is subjected to distillation, in the fractions of the residue (R) and distillate (D), the ethanol content is measured. Volatile organic compounds (VOC) corresponding to the organoleptic profile of the distillate are measured by free space chromatography above the product (GC-HS). The results of the distillation experiment are summarized in Table 1.3 (end point). The organoleptic profile of the distillate fraction is shown in Table 1.4.

Table 1.3 Distillation Parameters Parameter The remainder Distillate diluted 5 × Density (g / cm ³ ) 1,06426 0,99005 Extract (° P) 16.86 N / a Alcohol (% v / v) 0.38 5.76 (× 5 = 28.8) Alcohol (% w / w) 0.28 4.59 (× 5 = 22.9) N / A = no data

Table 1.4 Organoleptic Distillate Profile Compound Distillate Diacetyl (mn ^-1) 3,5 Pentanedione (mn ^-1) 2.7 The total number of VDK (million ^-1 ) 6.2 Ethyl acetate (mn ^-1) 21.7 Isoamyl acetate (mn ^-1) 1,1 The total number of esters (million ^-1 ) 22.8 Propanol (mn ^-1) 67.9 Isobutanol (mn ^-1) 155.9 Isoamyl alcohol (mn ^-1) 609.8 The total amount of alcohol from fusel oils (million ^-1 ) 833.6 Acetaldehyde (mn ^-1) 54,4

e) Concentration

The residue was concentrated using a typical laboratory glass distillation apparatus. The results of concentration experiments are summarized in Table 1.5. The organoleptic profile of the evaporated fraction is shown in Table 1.6.

Table 1.5 Concentration Parameters Parameter Evaporated fraction Concentrate diluted 5 × Density (g / cm ³ ) 0,99752 1,05424 Extract (° P) 0.79 14.23 (× 5 = 71.1) Alcohol (% v / v) 0.48 0.21 Alcohol (% w / w) 0.38 0.16

Table 1.6 Organoleptic profile of the evaporated fraction Compound Evaporated fraction Diacetyl (billion ^-1 ) 122,2 Pentandion (billion ^-1 ) 21.5 The total number of VDK (billion ^-1 ) 143.7 Ethyl acetate (mn ^-1) - Isoamyl acetate (mn ^-1) - The total number of esters (million ^-1 ) - Propanol (mn ^-1) 6.6 Isobutanol (mn ^-1) 8.7 Isoamyl alcohol (mn ^-1) 20,4 The total amount of alcohol from fusel oils (million ^-1 ) 35.7 Acetaldehyde (mn ^-1) 2.1

Recent data show that most of the volatile substances (approximately 90%) are contained in the distillate fraction.

As shown in Table 1.5, the fermented concentrate contains 71.1% solids, measured as densitometric Plateau.

e) Final heat treatment of the fermented concentrate

The fermented concentrate was then subjected to heat treatment in a closed glass bottle in a Fedegari autoclave at 120 ° C 2 times for 5 minutes. The product was thoroughly shaken between treatment cycles.

g) Mixing 3 l of the final drink

The beverage is prepared through a step using the final syrup. The final syrup is diluted with sparkling water in a ratio of 1 to 2.

Calculation of the amount of distillate. As indicated above, the target ethanol content in the final beverage is 0.5% (v / v). To achieve this 3 liter content, 52.1 ml of distillate with 28.8% (v / v) ethanol must be added. At a distillate density of 0.99005 kg / l, the weight of the added distillate is 51.6 g.

Calculation of the amount of fermented concentrate. As indicated above, the target amount of wort solids in the final drink is 26.51 g per 1 liter. For 3 L, 111.9 g of fermented wort concentrate with a solids content of 71.1% must be added.

The amount of glacial acetic acid is taken directly from the formula of a regular drink, the acidity of the drink is adjusted to the target with 88% lactic acid.

Finally, the target solids content of the beverage by the Brix hydrometer is established by adding sugar.

The total composition of the drink is presented in Table 1.7:

Ingredient Mass (g) Volume (ml) Density (g / ml) Distillate 51.6 52.1 0,99005 Fermented Wort Concentrate 111.9 87.7 1.35308 Sugar 119.9 Lactic acid, 88% 27 2.23 1.21 Glacial Acetic Acid 1.25 0.65 1.16 Water in syrup 788.0 Drink water 1994.3 Total 3069.7 3000,1 1,02321

Example 2. Preparation of a laboratory batch using a deep fermentation method with 5% kvass wort concentrate in a deep fermentate

Materials:

Fermented wort concentrate made from fermented rye malt, barley malt and corn flour with a solids content of 70.1%, measured as refractometric brix, and an acidity of 1.00% (w / w), expressed in citric acid

Granulated sugar cat. 1 EU

Dry yeast Safkvas S-79 (supplier - enzyme department LeSaffre group, France)

Lactic acid 88% food grade (Purac, Netherlands)

Acetic acid, glacial, food (Megsk, Germany)

Drink water

A1) Compilation of the mixture

Laboratory lot calculation

This deep enzyme should provide all the ethanol in the final drink. Since only 5% of kvass wort concentrate is used in the enzyme, it will be approximately 5% in the final product. Having established the target ethanol content in the final drink of 0.5% (vol./about.), It is possible to calculate the target ethanol content in the deep enzyme as 10% (vol./about.).

Approximately 3 L of fermentation mixture must be prepared to meet the volume requirements of the fermentation flask and to satisfy analytical needs. Thus, the target ethanol content is 0.3 L or 0.237 kg, taking into account a density of 0.789 kg / L.

In the biochemical reaction, 342 g of sucrose is converted to 184 g of ethanol, therefore, to obtain 237 g of ethanol, (237–342 / 184) = 440.5 g of sugar must be added to the mixture. In this experiment, it was decided to use a 20% excess sugar, so 530 g was actually added. Due to the composition of the kvass wort concentrate used in this experiment, the final drink should contain 35.14 kg of wort solids per 1000 l. Therefore, 5% of this amount should be used in a mixture for deep fermentation: 35.14-0.05 = 1.78 kg per 1000 l of the final drink. Three liters of deep fermentate should be enough to get 60 liters of the final drink. Therefore, for 60 l of the final drink, it is necessary to add 107 g of solids or 152 g of kvass must concentrate with a solids content of 70.1%.

The total amount of solids in the mixture is 530 + 107 = 637 g. To achieve convenient fermentation conditions, the solids content should not exceed 20%. Therefore, the total mass of the mixture is 637 / 0.2 = 3183 g. The amount of added water is therefore 3183-682 = 2501 g. Then the amount of water is increased to 2800 g inclusive.

Brief information about the composition of the mixture are presented in Table 2.1:

Ingredient Mass g Volume ml Density, g / ml Fermented Wort Concentrate 152 Sugar 530 Water 2800 Total 3482 3247 1,07232

The estimated amount of solids is 18.28%.

The solids content, measured in the form of a refractometric brix, is 18.24.

Based on the calculation made in the previous example, the formation of carbon dioxide is not taken into account in the material balance.

b1) Fermentation

2251 g of the mixture was inoculated with 28 g of dry yeast Safkvas C-79. According to the specification of the supplier, the content of living cells is 6⋅10 ⁹ per g dry yeast. Consequently, the degree of seeding 28⋅6⋅10 ^9/2251 = 75⋅10 ⁶ cells. / G. The flask was sealed with a gas tight plug. The flask was incubated at 28 ° C with constant shaking. The material was not aerated, but was constantly shaken during fermentation. The results of the fermentation experiment are summarized in Table 2.2, depending on the duration of the fermentation.

Table 2.2 Fermentation Options Parameter F1 (22 h) F2 (26 h) F3 (43 h) F4 ending Density (g / cm ³ ) 1,02953 1,02108 0.99688 0.99676 Alcohol (% v / v) 6.02 7.10 10.27 10.33 Alcohol (% w / w) 4.61 5.49 8.13 8.18 The apparent content of extractive substances (° P) 7.91 5.81 0.00 0.00 The actual content of extractives (° P) 9.98 8.26 3.20 3.18 Actual digestion (%) 48.87 57.86 84.02 84.15 Visible digestion (%) 57.49 68.60 100.00 100.00 Source Extract (° P) 18.60 18.52 18.40 18.47

The final ethanol content is 10.33% (v / v) at time 43 hours.

c1) Centrifugation

The deep enzyme is centrifuged at 4 ° C and collected in a plastic flask (F4). Density (Plateau degree (g solids / 100 g wort)), extractives and ethanol are measured using a Beer Alcolyzer from Anton Paar combined with a DMA 4500 densitometer.

Deep enzyme was analyzed for volatile organic compounds (VOC), sugar profiles and organic acids.

VOC is measured by free gas chromatography above the product (GC-HS). The organoleptic profile of the deep enzyme is presented in Table 2.3.

Table 2.3 Organoleptic profile of deep enzyme Compound Diacetyl (billion ^-1 ) 46 Pentandion (billion ^-1 ) 35 The total number of VDK (billion ^-1 ) 81 Ethyl acetate (mn ^-1) 19.6 Isoamyl acetate (mn ^-1) 0.73 The total number of esters (million ^-1 ) 20.3 Propanol (mn ^-1) 10.5 Isobutanol (mn ^-1) 60.3 Isoamyl alcohol (mn ^-1) 390.1 The total amount of alcohol from fusel oils (million ^-1 ) 460.9 Acetaldehyde (mn ^-1) 109.5

The profile of organic acids was measured by HPLC. The organic acid content of the deep enzyme is shown in Table 2.4.

Table 2.4 Organic Acids in Deep Fermentate Acids (g / l) Pyruvate 0.06 Malat 1.05 Succinate 2.01

The deep enzyme sugar profile was measured by HPLC. Sugar profile of kvass is presented in Table 2.5.

Table 2.5 Sugar Profile Sugar (g / l) Fructose 0.00 Glucose 0.25 Sucrose 0.11 Maltose 2,50 Maltotriosis 1,53 Total Fermentable Sugars 4.39 The total content of fermentable sugars (%) 0.44

This analysis confirms the initial assumption that sucrose is the preferred nutrient for yeast in this model. He also confirms that the carbohydrates contained in the fermented wort concentrate are not readily consumed by yeast.

g1) Mixing 3 l of the final drink

The beverage is prepared through a step using the final syrup. The final syrup is diluted with carbonated water in a ratio of 1 to 2. The syrup is centrifuged to remove solid particles of unfermented kvass using a laboratory centrifuge at 5000 rpm. In addition, sterile air is bubbled through the syrup for 20 minutes using a laboratory compressor with a sterile inlet filter.

Calculation of the amount of deep enzyme. As indicated above, deep enzyme is 5% of the volume of the final drink. For 3 L, add 150 ml of deep enzyme with 10.33% (vol./about.) Ethanol. At a distillate density of 0.99676 kg / l, the weight of the added deep enzyme is 149.5 g. The ethanol concentration in the final beverage is therefore 0.52% (v / v). The solids content of kvass wort concentrate in 149.5 g of deep fermentate is 4.57 g.

Calculation of the amount of kvass wort concentrate. As indicated above, the target amount of wort solids in the final drink is 35.14 g per 1 liter. For 3 l, add 105.4 g solids of fermented wort concentrate. Since 4.57 g of dry matter is added together with the deep enzyme, the residue is 100.8 g, which is equivalent to 143.9 g of kvass wort concentrate.

The amount of glacial acetic acid is taken directly from the formula of a regular drink, the acidity of the drink is adjusted to the target with 88% lactic acid.

Finally, the target solids content of the beverage by the Brix hydrometer is established by adding sugar.

The total composition of the drink is presented in Table 2.6:

Ingredient Mass (g) Volume (ml) Density (g / ml) Deep fermentate 149.5 150 0.99676 Fermented Wort Concentrate 143.9 Sugar 99.1 Lactic acid, 88% 2.2 Glacial Acetic Acid 1.25 Water in syrup 679.7 Drink water 1994.7 Total 3070.35 3000,7 1,02321

An analytical comparison was made of the product produced in this way with the product produced by traditional technology. The results are shown in Table 2.7.

Table 2.7 Analytical comparison of new and traditional technologies Compound Deep fermentate Final product Control product Diacetyl (billion ^-1 ) 46 5.65 4.99 Pentandion (billion ^-1 ) 35 6.26 7.06 Ethyl acetate (mn ^-1) 19.6 Quantity not determined Quantity not determined Isoamyl acetate (mn ^-1) 0.73 Quantity not determined Quantity not determined Propanol (mn ^-1) 10.5 0.04 0.45 Isobutanol (mn ^-1) 60.3 2.08 Quantity not determined Isoamyl alcohol (mn ^-1) 390.1 18.68 17.29 Acetaldehyde (mn ^-1) 109.5 0.99 3.66

Example 3. Preparation of a laboratory batch using a deep fermentation method with 100% kvass wort concentrate in a deep fermentate

Materials

Fermented wort concentrate made from fermented rye malt, barley malt and corn flour, with a solids content of 71.5%, measured as densitometric brix, and an acidity of 2.15% (w / w), expressed in citric acid

Granulated sugar

Dry yeast (supplier JSC "Ferment", Ukraine)

Lactic acid 88% food grade (Purac, Netherlands)

Acetic acid, glacial, food (Ukraine)

Drink water

A1) Compilation of the mixture

Calculation of a laboratory batch of 3 l

This deep enzyme should provide all the ethanol in the final drink. For economic reasons, it is assumed that the volume of deep enzyme should not exceed 10% of the volume of the final drink. Therefore, from 3 l of deep enzyme should be 30 l of the final drink. Due to the composition of the kvass wort concentrate used in this experiment, the final drink should contain 36.55 kg of kvass wort concentrate per 1000 liters.

Therefore, 30 liters of the final drink will contain 36.55-30 / 1000 = 1.1 kg of kvass wort concentrate.

Having established the target ethanol content in the final drink of 0.5% (vol./about.), You can calculate the target ethanol content in the deep enzyme of 5% (vol./about.). Thus, the target ethanol content is 0.15 L or 0.118 kg, taking into account a density of 0.789 kg / L.

In the biochemical reaction, 342 g of sucrose is converted to 184 g of ethanol, therefore, to obtain 118 g of ethanol, (118–342 / 184) = 219 g of sugar must be added to the mixture. A 7.8% excess sugar was used in this experiment, so 236 g was actually added.

The total amount of solids in the mixture is 236 + 1100–71.5% = 1022.5 g. It was decided to test the mixture with a 30% solids content. Therefore, the total mass of the mixture is 1022.5 / 0.3 = 3408 g. The amount of added water, therefore, is 3408-236-1100 = 2072 g.

Brief information about the composition of the mixture are presented in Table 3.1:

Ingredient Mass g Volume ml Density, g / ml Fermented Wort Concentrate 1100 Sugar 236 Water 2072 Total 3408 3027 1,12594

The solids content, measured in the form of densitometric brix, is 29.69.

Based on the calculation made in the previous example, the formation of carbon dioxide is not taken into account in the material balance.

b1) Fermentation

3408 g of the mixture were inoculated with 20 g of dry yeast ZAO Enzyme. According to the specification of the supplier, the content of living cells is 8⋅10 ⁹ per g dry yeast. Consequently, the degree of seeding 20⋅8⋅10 ^9/3408 = 47⋅10 ⁶ cells. / G. The flask was sealed with a gas tight plug. The flask was incubated at 28 ° C with constant shaking. The material was not aerated, but was constantly shaken during fermentation. The results of the fermentation experiment are summarized in Table 3.2 depending on the duration of the fermentation.

Table 3.2 Fermentation Options Parameter F1 (2 h) F2 (6 h) F3 (8 h) F4 ending Alcohol (% v / v) 0.71 2,56 4.83 5.76 The apparent content of extractive substances (° P) 28.7 25.32 21.25 19.62 The number of cells (visual assessment) 128⋅10 ⁶

The final ethanol content is 5.76% (v / v).

c1) Separation

The deep enzyme is separated into a glass flask (F4) using a laboratory filtration apparatus with a paper filter equivalent to Whatman 114v.

Plateau degrees (g solids / 100 g wort), extractives and ethanol are measured using a Beer Alcolyzer from Anton Paar combined with a DMA 4500 densitometer.

g1) Mixing 3 l of the final drink

The beverage is prepared through a step using the final syrup. The final syrup is diluted with sparkling water in a ratio of 1 to 4.

Calculation of the amount of deep enzyme. As indicated above, deep enzyme is 10% of the volume of the final drink. For 3 L, add 300 ml of deep enzyme with 5.76% (v / v) ethanol. At a distillate density of 1.07823 kg / l, the weight of the added deep enzyme is 324 g. The ethanol concentration in the final beverage is therefore 0.576% (v / v).

The amount of glacial acetic acid is taken directly from the formula of a regular drink, the acidity of the drink is adjusted to the target with 88% lactic acid.

Finally, the target solids content of the beverage by the Brix hydrometer is established by adding sugar.

The total composition of the drink is presented in Table 3.3:

Ingredient Mass (g) Volume (ml) Density (g / ml) Deep fermentation product 324 300 1,07823 Sugar 133.1 Lactic acid, 88% 2.13 Glacial Acetic Acid 1.25 Water in syrup 215.2 Drink water 2394 Total 3069.68 3000.05 1,02321

Claims (27)

1. A method of manufacturing a fermented product capable of mixing with at least a sweetener and water to produce a kvass beverage, comprising the steps of either: a) mixing kvass wort with a fermentable sweetener, b) fermenting the product of stage (a) using yeast to obtain an ethanol content of 2.5-5% (vol.), C) the separation of yeast from the product of stage (b), g) distillation of the fermented separated wort product of stage (c) to obtain a concentrated wort with a solids content of at least 65%, measured as refractometric brix, and e) heat treatment of the wort concentrate of step (d) to obtain a fermented product, which is a concentrated fermented kvass wort; or A1) mixing the concentrate of kvass wort in an amount of 100% with a fermentable sweetener and water to obtain a wort with a solids content of 15-34%, measured in the form of refractometric Brix, b1) fermenting the product of stage (a1) with yeast to obtain 4-8% (vol./about.) ethanol and c1) separating the yeast from the product of stage (b1) to obtain a fermented product, which is a wort fermentate. 2. The method of claim 1, wherein the sweetener is sugar, glucose syrup and / or fructose syrup. 3. The method according to p. 1, further comprising a stage of fermentation using bacteria, preferably lactobacilli, either after stage (a), but before stage (d), or after stage (a1). 4. The method according to p. 3, where through the specified fermentation using bacteria to achieve an acidity of 0.2-0.7% (mass). 5. The method of claim 1, wherein said yeast is Saccharomyces cerevisiae. 6. The method according to p. 1, where the separation stage (C) and (B1) is carried out by filtration or centrifugation. 7. The method according to any one of paragraphs. 1-6, where during the distillation step (g) an aromatic portion is obtained containing at least 20% (vol.) Ethanol. 8. A method of obtaining a kvass beverage containing solids in an amount of 15-50%, measured as refractometric brix, capable of diluting with still or carbonated water to obtain a kvass beverage, comprising a step of blending concentrated fermented kvass wort with a sweetener and water. 9. A method of producing a kvass beverage containing solids in an amount of 15-50%, measured as refractometric brix, capable of diluting with still or carbonated water to obtain a kvass beverage, comprising the step of blending a wort fermentate containing 4-8% (vol.) ethanol, with a sweetener and water, where kvass concentrate is not added at the blending stage. 10. A method of obtaining a blend syrup for a kvass beverage containing solids in an amount of 15-50%, measured as refractometric brix, capable of diluting with still or carbonated water to produce a kvass beverage, comprising a step of blending concentrated fermented kvass wort with a sweetener and water. 11. A method of obtaining a blend syrup for a kvass beverage containing solids in an amount of 15-50%, measured as refractometric brix, capable of diluting with still or carbonated water to produce a kvass beverage, comprising a step of blending a wort fermentate containing 4-8% ( vol.) ethanol, with a sweetener and water, where at the stage of blending do not add kvass concentrate. 12. The method according to p. 8 or 10, comprising the step of blending the concentrated fermented kvass wort with a sweetener, water, food acids and an aromatic part containing at least 20% (vol.) Ethanol 13. The method according to p. 9 or 11, comprising the stage of blending the wort fermentate containing 4-8% (vol.) Ethanol, with a sweetener, water and food acids. 14. The method according to any one of paragraphs. 8 or 10, where concentrated fermented kvass wort is obtained by the method according to any one of p. 1, stage (a) to (e), or paragraphs. 2-7. 15. The method according to any one of paragraphs. 9 or 11, where the wort enzyme is obtained by the method according to any one of p. 1, stage (a1) to (b1), or paragraphs. 2-5. 16. Concentrated fermented kvass wort and aromatic distillate obtained by the method according to any one of p. 1, stage (a) to (d), or paragraphs. 2-7. 17. The enzyme obtained by the method according to any one of p. 1, stage (a1) to (b1), or PP. 2-5. 18. Blended syrup obtained by the method according to any one of paragraphs. 10, 11. 19. Kvass drink obtained by the method according to any one of paragraphs. 8, 9, 12-15 or by diluting the blend syrup according to claim 18 with still or carbonated water.

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