SU219519A1 - Method for the production of the concentration of bread kvass - Google Patents

Method for the production of the concentration of bread kvass

Info

Publication number
SU219519A1
SU219519A1 SU927012A SU927012A SU219519A1 SU 219519 A1 SU219519 A1 SU 219519A1 SU 927012 A SU927012 A SU 927012A SU 927012 A SU927012 A SU 927012A SU 219519 A1 SU219519 A1 SU 219519A1
Authority
SU
USSR - Soviet Union
Prior art keywords
malt
flour
wort
rye
mash
Prior art date
Application number
SU927012A
Other languages
Russian (ru)
Inventor
Д.А. Королев
Л.С. Салманова
В.И. Буканова
Л.С. Шептун
П.И. Буковский
Е.Н. Чипчина
Original Assignee
Д. А. Королев, Л. С. Салманова, В. И. Буканова Л. С. Шептун, П. И. Буковский , Е. М. Чипчина
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Д. А. Королев, Л. С. Салманова, В. И. Буканова Л. С. Шептун, П. И. Буковский , Е. М. Чипчина filed Critical Д. А. Королев, Л. С. Салманова, В. И. Буканова Л. С. Шептун, П. И. Буковский , Е. М. Чипчина
Priority to SU927012A priority Critical patent/SU219519A1/en
Application granted granted Critical
Publication of SU219519A1 publication Critical patent/SU219519A1/en

Links

Description

There are known methods for producing bread kvass concentrate, including the operations of mashing freshly sprouted rye malt and ungrated rye flour, saccharification, clarification, vacuum evaporation, and flavoring.
These methods do not provide the desired taste, aroma, color and other advantages of kvass, the concentrate production technology is not efficient enough and economical.
The described method is characterized in that, in order to improve the quality of the concentrate, malt and rye flour are used to prepare the mash in a 1: 1 ratio; Before grinding, the flour is boiled under pressure and treated with a cytolytic enzyme preparation, 0.2% of the enzyme preparation of the Trichotheceum Roseum mushroom culture is added to the mash to the weight of the malt of the flour, the process of enzymatic hydrolysis is carried out for 2.5-4 hours, heat treatment the clarified wort is carried out in a single process in a vacuum apparatus in two stages: first - at 55-65 ° C to a concentration of extractive substances 63-68% according to the sugar meter and second - at 105-110 ° C and pressure 0.75 at least 30 min.
aid proteases of rye malt and enzyme nreparata conducted after these processes osahar 1 Baths and dekstrinizatspi mash thorough filtration or separation previously clarified wort before its evacuation, blending (smeschivanpe) sugar acid n other components kvass with lujaciibni wort after vakuumprovani, t . e. with cooler ilibiM koitsyrprovipy cx.yum h.chsbnogo kiasa.
The rye, cleaned and removed from ordinary sir, is pre-soaked with water at a temperature of 10–12 ° C for 20–24 hours to a moisture content of 42–44% and the occurrence (“pecking”) of germs (“eyes”) with a periodic soak. , grain aging under water and without WATER, according to a time of 1: 3 or 1: 4. With air-irrigation lock, irrigation lasts 10-15 minutes during each hour of the lock. The rye resetting, i.e., excessive moisture content in neii is not allowed, since this circumstance affects the normal process of malting, on the quality of the malt. concentrate and kvass wort. Soil rye is germinated as usual on malt for the most complete accumulation in it of cytolytic, proteolytic, amylolytic, and other
enzyme complexes. Malt germination is carried out in ordinary current, drum, or scraper malts, sprouting in the industry, at a germination temperature of 12–15 ° C for four days, with occasional agitation to saturate the grain with oxygen and remove carbon dioxide, and, if necessary, with moistening. To better dissolve the malt after four-day sprouting heap of 0.5 m in current and storage malts, they are closed with a tarpaulin to stop the air, and in drum malts they leave the malt in stationary drums without air. In many cases, the temperature of the aged malt should not exceed 40 ° C. Ready-made fresh rye malt before its “mashing is inflated with air to a moisture content of 30-33% so that microorganisms do not develop on its surface.
Before preparing the initial kvass wort, freshly sprouted malt was crushed with water at a ratio of 1: 3 to 1: 4 (depending on the concentration of extractive substances in the wort) on hammer malt crushers. The resulting malted milk is mixed (mashed) with rye flour in a 1: 1 ratio to prepare the mash, and the flour is pre-boiled under pressure. The processing with the citric enzyme preparation consists in adding 0.2% nrenarate of the trichothetium roseum culture to the mash to the weight of malt and flour (dry flour) and water in relation to the weight of malt and flour 3: 1, or 4: 1 dl. concentrates of extractive vep1, initial wort on the order of 14-16% by sugar meter Bal. “The mashing and preparation of the initial kvass wort is aimed at organizing a process of deep enzymatic hydrolysis within 2.5-4 hours.
During hydrolysis (cleavage), starch, proteins and other high-molecular substances of malt flour are converted into simple soluble substances - dextrins, sugars, amino acids and others, with their transfer into an aqueous solution, called wort.
In the process of enzymatic hydrolysis of the mash, it undergoes:
a) cytolysis for 1.0-1.5 hours at 40-42 ° C with continuous stirring and keeping at rest for 10 minutes every half hour to disperse the substances of the intercellular walls of malt and flour (hemicellulose, gum-like substances, gums, mucus and t . P.);
b) deep hydrolysis of proteins for 1.0-1.5 hours at 50-52 ° C with continuous stirring at rest, as in cytolysis, with the aim of enzymatic cleavage of proteins to soluble amino acids and proteins with average molecular weight;
c) the subsequent saccharification of starch and hemicellulose of malt and flour for 30 minutes at 62-63 ° C, and then for 20-30 minutes at 73-75 ° C.
d) boiling for 2 hours with the purpose of the greatest coagulation of unstable proteins;
e) separation from the ground and clarification, with washing of the ground with water up to washing water with an extract content of 2-3%, used to prepare subsequent jams.
The clarified initial kvass wort is subjected to heat treatment in a vacuum annarat in a single process in two stages.
The first stage of the heat treatment of the wort is control at 55-65 ° C until the concentration of extractive substances is 63-68% but the sugar meter; the second stage is evaporation at 105-
110 ° C and a pressure of 0.75 atm for at least 30 minutes, and the melanoidins of taste, aroma and color inherent in the freshly baked rye bread are formed in the wort. The duration of the second stage of tenl treatment of the wort depends on the purpose of the wort concentrate. At the end of the melanoid reaction, the taste, aroma and color of the wort concentrate match the standard of the concentrate. Blending of bread wort concentrate is carried out depending on the purpose of the concentrate:
a) for bottle kvass - with citric or lactic acid nli with a combined ferment of dry lactic acid bacteria of a pure culture of races 11 and 12 and yeast of the race “M-kvassna for wort, fermented into kvass before it is packaged into a group of barreled containers or autothermal containers, with bringing the acidity of the concentrate to the amount of the finished kvass clearing by calculation in 3-4 ml of a normal alkali solution per 100 ml of kvass;
b) with sugar sirone with a sugar density equal to that of the concentrate, taking into account the technical conditions specified by the technical condition of the extractability of the finished bread kvass: bottle 10%, barrel 8-10% NLP other indicators of extractability after fermentation 1-2% sucrose;
c) with various kinds of water or alcoholic extracts of aromatic herbs, roots, pritle and spices, in accordance with the tastes of the local population, and with infusions prepared by using non-alcoholic or alcoholic beverage industries.
A blended concentrate of bread kvass and beverages is thoroughly mixed, analyzed for compliance with the technical conditions, kept for 5-6 hours and packed into a consumer container transport packaging in accordance with the requirements of the technical specifications or GOST. The finished concentrate of bread kvass and beverages should meet the following requirements: density, i.e., the concentration of extractives, 63-68% by sugar meter (Score), including the concentration of extractives of malt and flour 25-27%, 3–4 m .: iiop.Ma.ibHoro alkali solution per 100 ml of kvass; taste - sweet, clean bread, sour-sweet with a permissible weakly pronounced caramel flavor, aroma of freshly baked rye bread; the color is intense tempo brown.

Claims (1)

  1. Invention Formula
    The way of producing bread kvass concentrate, including the operation of shredded crushed freshly roasted rye malt and unrefined rye flour, saccharification, clarification, vacuum evaporation and flavoring For cooked mash, malt and flour are used in a 1: 1 ratio, while rye flour is mashed under pressure and treated with cytolytic m with enzyme nrenarate, the mash is added to the mash enzyme culture amount of 0.2% by weight of malt p flour, the process of enzymatic hydrolysis is carried out in the course of 2.5-4 hours, after which the wort is subjected to boiling for 2 hours and the heat treatment of the clarified wort is carried out in a single process in a vacuum apparatus in two stages: the first - at 55-65 ° С to the concentration of extractive substances 63-68% on the sugar meter and the second stage - at 105-110 ° С and a pressure of 0.75 atm for less than 30 min.
SU927012A 1964-10-28 1964-10-28 Method for the production of the concentration of bread kvass SU219519A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU927012A SU219519A1 (en) 1964-10-28 1964-10-28 Method for the production of the concentration of bread kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU927012A SU219519A1 (en) 1964-10-28 1964-10-28 Method for the production of the concentration of bread kvass

Publications (1)

Publication Number Publication Date
SU219519A1 true SU219519A1 (en) 1976-05-15

Family

ID=20438115

Family Applications (1)

Application Number Title Priority Date Filing Date
SU927012A SU219519A1 (en) 1964-10-28 1964-10-28 Method for the production of the concentration of bread kvass

Country Status (1)

Country Link
SU (1) SU219519A1 (en)

Cited By (73)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104928099A (en) * 2015-04-03 2015-09-23 哈尔滨珍宝制药有限公司 Method for preparing bread Kbac
RU2580698C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580701C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580696C1 (en) * 2015-07-10 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580700C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579564C1 (en) * 2015-07-10 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580706C1 (en) * 2015-07-15 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580707C1 (en) * 2015-07-15 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579569C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579559C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580702C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580697C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579574C1 (en) * 2015-07-10 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580721C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580703C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579565C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2587266C1 (en) * 2015-08-11 2016-06-20 Олег Иванович Квасенков Method for production of kvass wort concentrate
RU2589091C1 (en) * 2015-06-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589998C1 (en) * 2015-08-21 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590002C1 (en) * 2015-08-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589994C1 (en) * 2015-08-31 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589982C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589084C1 (en) * 2015-06-24 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589097C1 (en) * 2015-06-26 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589997C1 (en) * 2015-08-21 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590013C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589992C1 (en) * 2015-08-31 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590003C1 (en) * 2015-09-01 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589086C1 (en) * 2015-06-24 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589990C1 (en) * 2015-08-31 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589129C1 (en) * 2015-06-26 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590000C1 (en) * 2015-08-21 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589126C1 (en) * 2015-06-22 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589088C1 (en) * 2015-06-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589987C1 (en) * 2015-08-28 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589102C1 (en) * 2015-06-10 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2589101C1 (en) * 2015-06-24 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589118C1 (en) * 2015-06-17 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589128C1 (en) * 2015-06-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589988C1 (en) * 2015-08-31 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590005C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589984C1 (en) * 2015-08-28 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590011C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590010C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589094C1 (en) * 2015-06-17 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589995C1 (en) * 2015-08-21 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590008C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589092C1 (en) * 2015-06-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589981C1 (en) * 2015-08-28 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589188C1 (en) * 2015-06-08 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2590365C1 (en) * 2015-08-04 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590323C1 (en) * 2015-09-08 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589100C1 (en) * 2015-06-17 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2591343C1 (en) * 2015-07-13 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591307C1 (en) * 2015-07-15 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591341C1 (en) * 2015-07-10 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2593032C1 (en) * 2015-09-03 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592881C1 (en) * 2015-06-11 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592886C1 (en) * 2015-06-25 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2593157C1 (en) * 2015-06-24 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2592873C1 (en) * 2015-06-17 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2592884C1 (en) * 2015-06-15 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2592874C1 (en) * 2015-06-17 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2592879C1 (en) * 2015-06-09 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2593602C1 (en) * 2015-08-27 2016-08-10 Олег Иванович Квасенков Bread kvass production method
RU2593556C1 (en) * 2015-09-08 2016-08-10 Олег Иванович Квасенков Bread kvass production method
RU2609359C1 (en) * 2015-10-05 2017-02-01 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609416C1 (en) * 2015-10-02 2017-02-01 Олег Иванович Квасенков Method for producing kvass wort concentrate
RU2609341C1 (en) * 2015-10-05 2017-02-01 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609336C1 (en) * 2015-10-05 2017-02-01 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609413C1 (en) * 2015-10-02 2017-02-01 Олег Иванович Квасенков Method for producing kvass wort concentrate
RU2609686C1 (en) * 2015-10-05 2017-02-02 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609701C1 (en) * 2015-10-05 2017-02-02 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate

Cited By (73)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104928099A (en) * 2015-04-03 2015-09-23 哈尔滨珍宝制药有限公司 Method for preparing bread Kbac
RU2589188C1 (en) * 2015-06-08 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2592879C1 (en) * 2015-06-09 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2589102C1 (en) * 2015-06-10 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2592881C1 (en) * 2015-06-11 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592884C1 (en) * 2015-06-15 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2589100C1 (en) * 2015-06-17 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2592873C1 (en) * 2015-06-17 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2589118C1 (en) * 2015-06-17 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2592874C1 (en) * 2015-06-17 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2589094C1 (en) * 2015-06-17 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589126C1 (en) * 2015-06-22 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2593157C1 (en) * 2015-06-24 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2589086C1 (en) * 2015-06-24 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589084C1 (en) * 2015-06-24 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589101C1 (en) * 2015-06-24 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2592886C1 (en) * 2015-06-25 2016-07-27 Олег Иванович Квасенков Method for producing bread kvass
RU2589088C1 (en) * 2015-06-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589091C1 (en) * 2015-06-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589092C1 (en) * 2015-06-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589128C1 (en) * 2015-06-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589129C1 (en) * 2015-06-26 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589097C1 (en) * 2015-06-26 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2580696C1 (en) * 2015-07-10 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579574C1 (en) * 2015-07-10 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2591341C1 (en) * 2015-07-10 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2579564C1 (en) * 2015-07-10 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580697C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580721C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2591343C1 (en) * 2015-07-13 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2579569C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580700C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580702C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579565C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580703C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580701C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579559C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580698C1 (en) * 2015-07-13 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580707C1 (en) * 2015-07-15 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2580706C1 (en) * 2015-07-15 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2591307C1 (en) * 2015-07-15 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2590365C1 (en) * 2015-08-04 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2587266C1 (en) * 2015-08-11 2016-06-20 Олег Иванович Квасенков Method for production of kvass wort concentrate
RU2590000C1 (en) * 2015-08-21 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589998C1 (en) * 2015-08-21 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589995C1 (en) * 2015-08-21 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589997C1 (en) * 2015-08-21 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590002C1 (en) * 2015-08-25 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590008C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590005C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590010C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589982C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590011C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2593602C1 (en) * 2015-08-27 2016-08-10 Олег Иванович Квасенков Bread kvass production method
RU2590013C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589987C1 (en) * 2015-08-28 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589984C1 (en) * 2015-08-28 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589981C1 (en) * 2015-08-28 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589988C1 (en) * 2015-08-31 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589990C1 (en) * 2015-08-31 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589994C1 (en) * 2015-08-31 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589992C1 (en) * 2015-08-31 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2590003C1 (en) * 2015-09-01 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2593032C1 (en) * 2015-09-03 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2590323C1 (en) * 2015-09-08 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2593556C1 (en) * 2015-09-08 2016-08-10 Олег Иванович Квасенков Bread kvass production method
RU2609416C1 (en) * 2015-10-02 2017-02-01 Олег Иванович Квасенков Method for producing kvass wort concentrate
RU2609413C1 (en) * 2015-10-02 2017-02-01 Олег Иванович Квасенков Method for producing kvass wort concentrate
RU2609701C1 (en) * 2015-10-05 2017-02-02 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609341C1 (en) * 2015-10-05 2017-02-01 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609336C1 (en) * 2015-10-05 2017-02-01 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609686C1 (en) * 2015-10-05 2017-02-02 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609359C1 (en) * 2015-10-05 2017-02-01 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate

Similar Documents

Publication Publication Date Title
SU219519A1 (en) Method for the production of the concentration of bread kvass
US3594179A (en) Method of producing kvass wort concentrate
US5405624A (en) Process for producing a product with an intensified beer flavor
SU1738832A1 (en) Method for kvass wort preparation
US20070116801A1 (en) Low-alcohol beer or beer-like refreshment beverages containing palatinose
KR100651266B1 (en) Method for Producing Pure-Rice Beer Using Rice-unhulled and Rice
KR20120021795A (en) Method for preparing beer with ginseng and rice
US3332779A (en) Neutral tasting alcoholic malt beverage
JP2003250518A (en) Solid fermentation starter having raised preservation stability
FR2908423A1 (en) Beer manufacturing process
US4038420A (en) Method of brewing beer
EP0625187B1 (en) Concentrated beer flavor product
CN107109316A (en) Purposes of the phytoprotein of enzymatic hydrolysis in fermented beverage is brewageed
JP3455162B2 (en) Happoshu production method
Eßlinger et al. Beer
Bering The biochemistry of brewing
US3295987A (en) Method of producing alcoholic malt beverage
US3402048A (en) Process for producing beer of the vollbier type
US2011096A (en) Fermented beverage
JP3448552B2 (en) Production method of alcoholic beverages
KR0183526B1 (en) Process for producing beer-like sparkling liquor
US2077449A (en) Process of chillproofing and stabilizing malt beverages
KR20210021366A (en) Method for making grain-based beverages from malt and malt roots
US2119981A (en) Process for converting starchy raw materials used in distilling, etc.
US2077447A (en) Process of chillproofing and stabilizing beers and ales