RU99121120A - CONCENTRATE OF KVASNY SUSL, METHOD OF HIS PRODUCTION AND COMPOSITION FOR HIS PRODUCTION - Google Patents

Claims (6)

1. Method for the production of kvass wort concentrate, which includes boiling the unmalted raw materials taken in the form of rye flour, preparing a combined mash from the resulting boiled mass and malted raw materials taken in the form of rye malt, saccharification of the resulting combined mash in the presence of enzymes in the mode of temperature increase, filter obtained saccharified mass and concentration of the obtained wort with obtaining kvass wort concentrate, characterized in that as rye malt is used with lod unfermented further use barley malt brewery, in the preparation of the combined weight of a cooked mash prepared from unmalted raw material, previously cooled to 40-50 ^o C, the combined mash saccharification is carried out in the cooling mode it at 38-42 ^o C for 55-65 minutes at 51-53 ^o C - 25-35 minutes, at 61-63 ^o C - 85-95 minutes, at 69-71 ^o C - 25-35 minutes, at 71-73 ^o C - 25-35 minutes, and before filtering the resulting mash mass is heated to 75-85 ^o C.  2. The method according to p. 1, characterized in that use malt rye unfermented dry and malt barley brewing dry.  3. The method according to PP.1-2, characterized in that the wort is concentrated to a dry matter content of 57-67% wt. 4. The method according to PP.1-3, characterized in that the resulting concentrate of kvass wort is subjected to heat treatment at 90-110 ^o C and 0.8-1.0 ATM. 5. Composition for the production of kvass wort concentrate, containing unmalted raw materials in the form of rye flour and malted raw materials in the form of rye malt, characterized in that it contains dry unfermented malt as rye malt, additionally contains dry malt barley brewing in the following ratio of ingredients, mas .%:
Unfermented dry rye malt - 20-25
Malt barley brewing dry - 13-15 13
Flour rye - the Rest. 6. Concentrate kvass wort, obtained by saccharification in the presence of enzymes of a mixture of grain products in the form of rye flour and rye malt, characterized in that it has a dry matter content of 57-67% wt. and acidity, equivalent to 7.0–25.0 cm ³ of a sodium hydroxide solution with a concentration of 1.0 mol / dm ³ per 100 g of product, and non-fermented rye malt in combination with barley brewing malt is used in its preparation.