Other non-alcoholic beverages (A23L2/38)

Long-term storage liquid beverage concentrates with low water content and their manufacture methods // 2615477
FIELD: food industry.SUBSTANCE: invention refers to long-term storage liquid beverage concentrates, particularly to flavored acidified long-term storage beverage concentrates with low water content. The concentrate is characterized by that it contains 5-50% of acidulant, 0.5-40% of taste-and-aroma substance, 0-30 % of water and a non-aqueous liquid in the amount providing for the total content of non-aqueous liquid of 20-94.5% by weight of the concentrate. Wherein the acidulant and the taste-and-aroma substance amount is included in the ratio of at least 0.1:1, and for water containing concentrates, acidulant and water are included in the ratio of at least 0.25:1. In one embodiment, the concentrate characterized by low water content of less than 5% contains 5-50% of acidulant, 0.5-40 % of taste-and-aroma substance and a non-aqueous liquid in an amount providing for total content of non-aqueous liquid of 20-94.5% by weight of the concentrate.EFFECT: invention provides for improved taste-and-aroma properties resistance during storage for at least three months Furthermore, they can be diluted to prepare flavored beverages with the desired taste-and-aroma profile.23 cl, 9 tbl, 11 ex
Liquid food concentrate based on iceland moss lichen thallus cetraria islandica and its production method // 2612819
FIELD: food industry.SUBSTANCE: liquid food concentrate contains water infused on natural zeolite, ground iceland moss lichen thallus (Cetraria islandica (L.)) in the form of concoction in the water infusion of natural zeolite, complex of humic acids dissolved in the said water infusison of zeolite, and preservative agent. Method of liquid food concentrate production implies that ground iceland moss lichen thallus (Cetraria islandica (L.)) shall be concocted in the water infusion of natural zeolite with the ratio herbal raw material/zeolite-infused water being 2:100, by heating up to boiling. Cooling and filtration follows. Produced concoction is mixed with water infusion of zeolite, humic acid solution and preservative are added. The obtained mix is dispersed by ultrasound during 30±5 minutes on a frequency of 20-40 kHz.EFFECT: invention allows for the production of liquid food concentrate with wide immunomodulatory and general tonic effect as well as provides for homeostasis upkeep and regulation of oxidation-reduction potential.9 cl
Saline composition for desalted water mineralisation (versions) // 2612780
FIELD: food industry.SUBSTANCE: invention relates to potable water production methods and can be used in food industry, dietetics, medicine, engineering, agriculture and other fields. Saline composition contains sulphates of magnesium, zinc and calcium as well as potassium iodide and edible sea salt. As per the one of versions the saline composition is used as powder, as per another version - as solutions.EFFECT: invention allows for the improvement of body defences and reduction of likelihood of diseases concerned with metabolic disturbance.2 cl, 2 tbl
Beverage concentrate (versions) // 2612779
FIELD: food industry.SUBSTANCE: concentrate is made up of two components, the first of which represents at least one of concentrated juices: apple, grape, raspberry, blackberry, strawberry, cranberry, black currants, red currants, blueberry, wild strawberry, pear, aronia, cherry, lemon and lime juices. The second component comprises at least one of the ingredients: mint extract (tincture), tarragon infusion, Chinese magnolia vine infusion, barberry extract (decoction), dogwood infusion (decoction), Goji berries extract (decoction), and tea infusion. The concentrate may also contain extracts of cloves, cinnamon and cardamom. Preservatives, colourings, dietary supplements, water, reconstituted juices, infusions, decoctions can be added optionally.EFFECT: improved organoleptic indices of the concentrate obtained, and the expand of their range.29 cl, 30 tbl
Process for preparing oxygen cocktail with reduced allergenicity and increased mass fraction of animal protein // 2612317
FIELD: food industry.SUBSTANCE: method consists in preparing the cocktail base and saturating it with oxygen. The whey enriched by the whey proteins hydrolyzate with the deep hydrolysis degree of about 60% in an amount of 2-6% by the whey volume, with at least one polysaccharide of plant origin as a stabilizer for obtained foam, in the ratio of the polysaccharide to the total base volume 1:100-500, is used as the foaming agent. Prior to mixing the stabilizer with the cocktail base, the whey protein hydrolyzate is introduced in an amount of 2-6%, the polysaccharide and the whey proteins hydrolyzate of the base in a mixture are swollen together for 20-30 minutes, the resulting mixture is heated to 50-90°C, cooled to 23-25°C, and medical oxygen is bubbled, until stable foam is obtained.EFFECT: invention provides obtaining oxygen cocktails with reduced allergenicity and with the increased mass fraction of animal protein.5 cl, 3 tbl, 3 ex
oscow kvass concentrate production method // 2610125
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared scorzonera is cut, dried in the microwave field to theresidual humidity of about 20% at the microwave field power providing heating scorzonera to the temperature of 80-90°C inside the bits during at least an hour, roasted and crushed. The rye fermented malt, rye unfermented malt and scorzonera in an amount of about 7.5% by weight of the cereal product are mixed with hot water, stirred for 10-15 minutes, barley malt is added, and maintained for about 1 hour. Adding the remainder of hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling and sedimenting for 10-12 hours are performed. The phase separation is carried out. Heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid, and boiling out until the dry substances content is equal to about 57% are performed. The sediment is mixed with hot water, maintained for about 1 hour, the phases are separated, and the liquid phase is concentrated until the dry substances content is equal to about 57%. The resulting concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod of obtaining kvass wort dry concentrate // 2610121
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting dandelion root, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed corn, crushed barley and dandelion root in an amount of about 6% by weight of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: invention provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2610119
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting scorzonera, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed rye, and scorzonera in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2610118
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting Jerusalem artichoke, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed corn, crushed rye and Jerusalem artichoke in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2610116
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting yacon, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed corn, crushed barley and yacon in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609987
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages the recipe components preparation. The prepared oyster plant is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Mashing rye fermented malt, barley malt, crushed rye and oyster plant in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes is performed. The resulting mash is saccharified, boiled and separated. The liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod for production of rusk kvass with hops // 2609984
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut. The rye bread is dried to browning and poured by water. It is maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar is added. Maintaining for about a day is performed, and the phases are separated. The prepared chicory is cut. The chicory is dried in the microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating the chicory to the temperature of 80-90°C within the pieces. The chicory is roasted and crushed. The chicory is fed to pouring with drinking water in an amount of about 10% by weight of rye bread. The invention stabilizes the hue of the desired product.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
Russian kvass concentrate production method // 2609982
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. Prepared chicory is cut, dried in the microwave field to the residual humidity of about 20% with the microwave field power providing heating the chicory to the temperature of 80-90°C inside the bits at least for 1 hour, roasted and crushed. Mixing the rye fermented malt, rye unfermented malt and chicory in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for about 1 hour are carried out. Adding the remainder of hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling and sedimenting for 10-12 hours are performed. The phase separation is carried out. Heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding citric acid, and boiling out until the dry substances content is equal to about 57% are performed. The sediment is mixed with hot water, maintained for about 1 hour, the phases are separated, and the liquid phase is concentrated until the dry substances content is equal to about 57%. The resulting concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.
ethod for production of rusk kvass with hops // 2609980
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. The prepared rye bread is cut and dried to browning. The prepared Jerusalem artichoke is cut, dried in the microwave field to the residual humidity of about 20% at the microwave filed power providing heating the Jerusalem artichoke to the temperature of 80-90°C inside the pieces during at least an hour. The Jerusalem artichoke is roasted and crushed. The listed components are poured with water. They are maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
oscow kvass concentrate production method // 2609976
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared Jerusalem artichoke is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing heating the Jerusalem artichoke to the temperature of 80-90°C inside the bits for at least an hour, roasted and crushed. Mixing the rye fermented malt, rye unfermented malt and Jerusalem artichoke in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for about 1 hour are carried out. Adding the remainder of hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling and sedimenting for 10-12 hours are performed. The phase separation is carried out. Heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid, and boiling out until the dry substances content is equal to about 57% are performed. The sediment is mixed with hot water, maintained for about 1 hour, the phases are separated, and the liquid phase is concentrated until the dry substances content is equal to about 57%. The resulting concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod for production of alcohol-free bewerage "gurzuf evening" // 2609974
FIELD: food industry.SUBSTANCE: invention relates to the field of manufacturing alcohol-free bewerages containing fruit and vegetable juices. The pumpkin is prepared, crushed, blanched and strained, the obtained pumpkin puree is homogenized. Carrots are peeled, blanched, strained to produce puree and homogenized. Lingonberries are cleaned, blanched, strained to produce puree and homogenized. The homogenized pumpkin puree in an amount of 20 wt %, the carrot puree in an amount of 30 wt %, and the lingonberry puree in an amount of 15.0 wt % are introduced into the cooked and cooled sugar syrup of the concentration of 65%, taken in an amount of 10.0 wt % and stirred, and the 25.0 wt % of pectin extract from soybeans flaps concentration of 0.5% is added during stirring. Then, the resulting blend is homogenized, packaged, sealed and sterilized to obtain the desired product.EFFECT: increasing the quality of the obtained alcohol-free bewerage with adaptogenic, energizing, and radiation-protecting and absorbing properties of the product with the stable structure, and reducing the production duration.2 tbl
ethod for production of rusk kvass with hops // 2609970
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. The prepared rye bread is cut and dried to browning. The prepared sunchoke is cut, dried in the microwave field to the residual humidity of about 20%, at the microwave filed power providing warming of sunchoke to the temperature of 80-90°C within the pieces during at least an hour. The sunchoke is roasted and crushed. The listed components are poured with water. They are maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
oscow kvass concentrate production method // 2609965
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves preparing the prescription components, crushing the fermented rye malt, rye unfermented malt and barley malt. Thereinafter, the fermented rye malt and rye unfermented malt are mixed with hot water and stirred for 10-15 minutes. Thereinafter, adding barley malt, maintaining during about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining during about 1 hour, cooling and sedimenting for 10-12 hours are performed. Thereinafter, the phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling, adding lactic acid and boiling until the dry substances content is equal to about 57% are performed. Mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57% and mixing the concentrates are performed to obtain the desired product. Wherein the prepared dandelion root is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing warming the dandelion root to the temperature of 80-90°C within the pieces during at least an hour. Then it is roasted, crushed and fed to the mixing with hot water, together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of the cereal products.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from it.
oscow kvass concentrate production method // 2609963
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves the preparation of prescription components, crushing the fermented rye malt, rye unfermented malt and barley malt, cutting yacon, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating yacon to the temperature of 80-90°C inside the bits for not less than 1 hour, roasting and crushing, mixing the fermented rye malt, rye unfermented malt and yacon in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling, sedimentation for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod for production of rusk kvass with hops // 2609962
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut and dried to browning. The rye bread is poured with water and maintained at 18-20°C in oak barrels for 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated. The preparedcorzonera is cut, dried in microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating scorzonera to the temperature of 80-90°C inside the bits. Scorzonera is roasted, crushed and fed to pouring with drinking water in an amount of about 10% by weight of rye bread.EFFECT: kvass production method providing stabilization of the desired product hue.
oscow kvass concentrate production method // 2609961
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method comprises preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting the girasole-sunflower, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating the girasole-sunflower to the temperature within the pieces of 80-90°C, during at least 1 hour, roasting and crushing, mixing the rye fermented malt, rye unfermented malt and the girasole-sunflower in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, keeping during about 1 hour, adding hot water, stirring for 10-15 minutes, keeping during about 1 hour, cooling, sedimenting for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, keeping during about 1 hour, phase separation, and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod for production of rusk kvass with hops // 2609960
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut and dried to browning. It is poured with water. It is maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar is added. Maintaining for about a day is performed, and the phases are separated. The prepared dandelion root is cut. The dandelion roots are dried in the microwave field to the residual humidity of about 20% for no less than 1 hour. The microwave field power provides heating the dandelion root to the temperature of 80-90°C inside the bits. The dandelion roots are roasted and crushed. The dandelion roots are fed to pouring with drinking water in an amount of about 10% by weight of rye bread.EFFECT: kvass production method stabilizing the hue of the desired product.
ethod of obtaining kvass wort dry concentrate // 2609959
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method includes preparing the recipe components, mashing fermented rye malt, barley malt and crushed corn with water and cytolytic and amylolytic enzymes. Thereafter, saccharification, boiling, phase separation, and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% are performed. Wherein the prepared sunchoke is cut, dried in the microwave field to the residual humidity of about 20%, roasted and fed to mashing in an amount of about 6% by weight of the cereal products.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod for production of rusk kvass with hops // 2609958
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. The prepared rye bread is cut ​​and dried to browning. The prepared yacon is cut and dried in the microwave field to the residual humidity of about 20%, at the microwave filed power providing heating the yacon to the temperature of 80-90°C within the pieces during at least an hour. Roasting and crushing yacon are performed. The listed components are poured with water. They are maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
Russian kvass concentrate production method // 2609957
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. Recipe components are prepared. Rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared yacon is cut, dried in the microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating yacon to the temperature of 80-90°C inside the bits. Yacon is roasted, crushed and fed to the mixing with hot water, together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of the cereal products. Stirring is performed during 10-15 minutes. Adding barley malt and maintaining for about 1 hour are performed. Hot water is added, and stirring for 10-15 minutes is performed. Then maintaining for about 1 hour, cooling, and settling for 10-12 hours are performed, and the phases are separated. The liquid phase is heated to the temperature of 50-60°C. Sugar is added, and boiling out is performed. Citric acid is added, and boiling out until the dry substances content is equal to about 57% is performed. The sediment is mixed with hot water, maintained for about 1 hour, and the phases are separated. The liquid phase is concentrated until the dry substances content is equal to about 57%. The concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.
ethod of obtaining kvass wort dry concentrate // 2609956
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting scorzonera, drying it in the microwave field to the residual humidity of about 20% and roasting. Thereafter rye fermented malt, barley malt, crushed corn and scorzonera in an amount of about 6% by weight of the cereal products are mashed with water, cytolytic and amylolytic enzymes. Thereafter saccharification, boiling, phase separation, and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% are performed to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609953
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting yacon, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed corn and yacon in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609950
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. Recipe components are prepared. Oyster plant is cut, dried in the microwave field to residual humidity of about 20% and roasted. Fermented rye malt, barley malt, crushed corn, corn and oyster plant in an amount of about 6% by weight of the cereal product are mashed with water, cytolytic and amylolytic enzymes. The resulting mash is saccharified, boiled, and the phases are separated. The liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609949
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The recipe components are prepared, chicory is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Thereafter rye fermented malt, barley malt, crushed corn, crushed barley and chicory in an amount of about 6% by weight of the cereal products are mashed with water, cytolytic and amylolytic enzymes. The resulting mash is saccharified, boiled, the phases are separated, and the liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609948
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages the recipe components preparation. Rye fermented malt, barley malt, crushed rye and crushed corn are mashed with water and cytolytic and amylolytic enzymes. Saccharification, boiling, phase separation, and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% are performed. Prepared chicory is cut, dried in the microwave field to the residual humidity of about 20%, roasted and fed to mashing in an amount of about 6% by weight of the cereal products.EFFECT: technology allows to obtain kvass wort concentrate with the provided hue stabilization and the accelerated fermentation process.
ethod of obtaining kvass wort dry concentrate // 2609947
FIELD: food industry.SUBSTANCE: method comprises preparing the recipe components, cutting scorzonera, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, rye unfermented malt, barley malt, crushed corn and scorzonera in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod for production of rusk kvass with hops // 2609946
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut and dried to browning. It is poured with water. It is maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar is added. Maintaining for about a day is performed, and the phases are separated. The prepared oyster plant is cut. The oyster plant is dried in the microwave field to the residual humidity of about 20% for no less than 1 hour. The microwave field power provides heating the oyster plant to the temperature of 80-90°C inside the bits. The oyster plant is roasted and crushed. The oyster plant is fed to pouring with drinking water in an amount of about 10% by weight of rye bread.EFFECT: kvass production method stabilizing the hue of the desired product.
oscow kvass concentrate production method // 2609945
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method comprises preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting the chicory, drying it in the microwave to the residual humidity of about 20% at the microwave field power, providing heating chicory to the temperature within the pieces 80-90°C, for not less than 1 hour, roasting and crushing, mixing the rye fermented malt, rye unfermented malt and chicory in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, keeping during about 1 hour, adding hot water, stirring for 10-15 minutes, keeping during about 1 hour, cooling, sedimenting for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, keeping during about 1 hour, phase separation, and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from it.
ethod of obtaining kvass wort dry concentrate // 2609943
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The recipe components are prepared, the dandelion root is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Rye fermented malt, barley malt, crushed rye, crushed corn and dandelion root in an amount of about 6% by weight of the cereal products are mashed with water, cytolytic and amylolytic enzymes. The resulting mash is saccharified, boiled, the phases are separated, and the liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609942
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting chicory, drying it in the microwave field to the residual humidity of about 20% and roasting. Thereafter rye fermented malt, barley malt, crushed corn and chicory are mashed in an amount of about 6% by weight of the cereal products with water, cytolytic and amylolytic enzymes. Thereafter saccharification, boiling, phase separation, and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% are performed to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
Russian kvass concentrate production method // 2609941
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. Rye fermented malt, rye unfermented malt and barley malt are crushed. Mixing rye fermented and unfermented malt with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for 1 hour are performed. Adding the remaining hot water, stirring for 10-15 minutes, and maintainung during 1 hour are performed. The mixture is cooled, sedimented for 10-12 hours, and the phase separation is performed. The liquid phase is heated to the temperature of 50-60°C, sugar and citric acid are added, and boiling out until the dry substances content is equal to about 57% is performed. The kvass sediment is poured with hot water, maintained for 1 hour, and the phase separation is carried out. The liquid phase of the second pickup is boiled out until the dry substances content is equal to about 57%. The concentrates of the first and second pickup are mixed to obtain the desired product. The prepared oyster plant is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing for warming the oyster plant to the temperature of 80-90°C inside the bits for at least an hour. The oyster plant is roasted, crushed and fed to the mixing with hot water, together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of the cereal products.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.
ethod of obtaining kvass wort dry concentrate // 2609940
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages perparing recipe components, cutting Jerusalem artichoke, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed corn and the Jerusalem artichoke in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes. The resulting mash is saccharified, boiled, and the phases are separated. The liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609939
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting yacon, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed rye and yacon in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609938
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method of kvass wort production envisages preparing the recipe components, mashing rye fermented malt, barley malt and crushed rye with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation, and the liquid phase concentration under the vacuum until the dry substances content is equal to 68-72%, wherein the prepared sunchoke is cut, dried in the microwave field to the residual humidity of about 20%, roasted and fed to mashing in an amount of about 6% by weight of the cereal products.EFFECT: invention allows to stabilize the kvass wort hue and accelerate its subsequent fermentation.
oscow kvass concentrate production method // 2609937
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting oyster plant, drying it in the microwave to the residual humidity of about 20% at the microwave field power providing heating the oyster plant to the temperature of 80-90°C inside the pieces for at least 1 hour, roasting and crushing, mixing the rye fermented malt, the rye unfermented malt and the oyster plant in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 min, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling, sedimentation for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, maintaining during 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from it.
ethod of obtaining kvass wort dry concentrate // 2609936
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method consists in that the recipe components are prepared, dandelion root is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Thereafter rye fermented malt, rye unfermented malt, barley malt, crushed rye and dandelion root in an amount of about 6% by weight of the cereal products are mashed with water and cytolytic and amylolytic enzymes. Thereafter, saccharification, boiling, phase separation, and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, are performed to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609935
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting Jerusalem artichoke, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed rye and Jerusalem artichoke in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609934
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting dandelion root, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, rye unfermented malt, barley malt, crushed corn and dandelion root in an amount of about 6% by weight of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609932
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting sunchoke, drying it in the microwave field to the residual humidity of about 20% and roasting. Thereafter mashing rye fermented malt, barley malt, crushed corn, crushed barley, and sunchoke in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharifying, boiling, phase separating and concentrating the liquid phase under vacuum, until the dry substances content is equal to 68-72%, are performed to obtain the desired product.EFFECT: invention provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609931
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting oat root, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed corn, crushed barley and oat root in an amount of about 6% by weight of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: invention provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
Russian kvass concentrate production method // 2609930
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting Jerusalem artichoke, drying it in the microwave field to a residual moisture content of about 20% when the power of the microwave field, Jerusalem artichoke provides heating to a temperature within 80-90°C pieces for not less than 1 hour, roasting and crushing, mixing the rye fermented malt, rye unfermented malt and the Jerusalem artichoke in the amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 min, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling, sedimentation for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60 °C, adding sugar, boiling out, adding citric acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, maintaining during about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.
ethod of obtaining kvass wort dry concentrate // 2609929
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting chicory, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed rye, crushed barley and chicory in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
Russian kvass concentrate production method // 2609928
FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular, to the kvass concentrate production technology. The method involves preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting sunchoke, drying it in the microwave field to the residual humidity of about 20%, at the microwave field power providing heating the sunchoke to the temperature of 80-90°C inside the bits for at least 1 hour, roasting and crushing, mixing the rye fermented malt, rye unfermented malt and the sunchoke in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling, sedimentation for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60 °C, adding sugar, boiling out, adding citric acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.
Russian kvass concentrate production method // 2609927
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method comprises preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting scorzonera, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating scorzonera to the temperature of 80-90°C inside the bits, during at least 1 hour, roasting and crushing, mixing the rye fermented malt, rye unfermented malt and the scorzonera in an amount of about 7.5% by weight of the cereal products with hot water. Mixing the components for 10-15 minutes, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour. Cooling, sedimenting during 10-12 hours, phase separation, the liquid phase heating to the temperature of 50-60°C , adding sugar, boiling out, adding citric acid and boiling out until the dry substances content is equal to about 57%. Mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57% and mixing the concentrates to obtain the desired product.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.
ethod of obtaining kvass wort dry concentrate // 2609926
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The recipe components are prepared, the dandelion root is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Rye fermented malt, barley malt, crushed rye, crushed corn, crushed barley and dandelion root in an amount of about 6% by weight of the cereal products are mashed with water and cytolytic and amylolytic enzymes. Phase separation is performed, and the liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72% to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
 
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