Kvass preparation method

FIELD: food industry.

SUBSTANCE: method envisages primary and fine water purification, softening and quartz treatment, wort production by way of mixing of 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass malt concentrate, produced malt cooking in various temperature modes: heating to a temperature equal to 42-43°C, heating interruption for 15 minutes, then heating to a temperature equal to 62°C, heating interruption for 15 minutes and heating to a temperature equal to 83-85°C, heating interruption for 30 minutes, addition of 1000 l of water and wort cooling to 32°C, produced wort pumping into the fermentation tank and addition of 150 g of bakery yeast and 6 ml of 40% lactic acid, basic fermentation performance during 48 hours, the fermented mixture pumping into another tank, cooling to 8-12°C and maintenance during 10-12 hours for clearing of kvass, settled and cleared kvass removal into the blend tank, addition of sugar syrup and kvass dispensing into a sealed vessel.

EFFECT: method ensures enhanced stability kvass production.

1 tbl, 3 ex

 

The invention relates to beer and soft drink industries.

A method of production of kvass, providing for the preparation of the wort by diluting kvass (CCF) of water, his digestion baking yeast, cooling it, the separation of the wort from the yeast, blending fermented wort sugar in the form of sugar syrup and bottling wort to 2.6 wt. %. Fermentation kvass wort produce a combined sourdough lactic acid bacteria. Streptococcus diacetilactis strain dz and yeast race Μ in the amount of 2-4% by volume of kvass wort. Lactic acid bacteria are propagated from the tube, where it is stored on malt wort from the spent grains by subculturing in several stages with a gradual increase in the volume of kvass wort concentration 8 IADI from volume production apparatus. While on the last two stages of reproduction is 24-26 h and the acidity of the wort is 6.8 and 7.0 ml of a 1 n solution of alkali per 100 ml of wiring. The main fermentation kvass wort combined ferment is carried out for 15 to 17 hours, after which the fermented wort is cooled to 6°C, separated from the yeast, blended with sugar in the form of sugar syrup to a concentration of the finished brew 5,6 IADI and served by the glass (patent RU No. 1778175, IPC 12G 3/00, publ. 30.11.1992)

The disadvantage of this method is a great brazilianist carbs pitching the yeast, in �esultate what in the must accumulate a lot of alcohol, deteriorating the quality of the brew.

Known method of preparing bread kvass namely that prepare wort by mixing rye crackers, barley flour from barley malt or from unsprouted grains of barley, oat flour from unsprouted grains of oats with hot water, extracts, separation of the precipitate, add sugar, raisins and yeast mass and fermentation of the wort. Moreover, yeast mass is prepared by mixing the yeast with the portion of kvass wort, adding lactic acid to a pH of 2.5-3.1 and extracts of the yeast slurry. Then at last add sugar syrup with a dry matter content 13-17 wt.% and rye flour (patent RU No. 2233869, IPC 12G 3/02, publ. 27.07.2003).

The disadvantage of this method is that the product obtained by this technology, has a high resistance.

The closest analogue is the method of production of kvass or beverage fermented from grain, providing for the addition of malt in the mash kvass or other carbohydrate-containing component, adding to the wort in the Baker's yeast, fermentation him, the breeding water, cooling, removal of sediment, blending with the aromatic part and sweetener and bottling the brew or beverage, characterized in that the fermentation is subjected malt wort with a mass fraction of solids of 10-12% and a pH of 5.6 for 2 days to ensure visible extract at the end of fermentation 4.0 to 4.5%, then malt wort is diluted with water, add kvass wort concentrate, or other carbohydrate-containing component and carry out fermentation mixture for 1 day, and before bottling the brew or drink incubated for 6-8 h to stabilize in sealed containers, as a sweetener when blending, use a sweetener (patent RU No. 2081622, IPC A23L 2/38, publ. 20.06.1995).

The disadvantage of this method is that the resistance of the finished product is low.

The objective is to improve the quality of the product.

The technical result of the proposed method - obtaining brew from grain with increased resistance.

This result is provided in the method of production of kvass, characterized by the fact that the water is subjected to coarse and fine cleaning, softening and Kvartsevaya, get the wort mix 15 kg rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water to 25 kg of sugar and 40 kg of kvass wort concentrate, resulting wort is boiled at different temperatures: first heated to a temperature of 42-43°C, stopped by heating for 15 minutes, then heated to a temperature of 62°C, and stopped by heating for 15 min and heated to 83-85°C, stop heating for 30 min, then add another 1000 l of water and cooled the wort to 32°C, the resulting wort perekati�up in the fermentation tank and add 150 g of Baker's yeast and 6 ml of 40% lactic acid, the main fermentation is carried out within 48 hours, the fermented mixture is pumped into another tank, cooled to 8-12°C and allowed to stand for 10-12 hours, thereby lighten the brew, pooled and clarified brew shoot in the blending tank, add sugar syrup and poured into a sealed container. Coarse and fine purification, softening and quartz treatment of water is carried out by known devices:

Automatic iron removal and removal of mechanical impurities promotes water softener - removes water from trivalent iron and mechanical impurities, precipitating them on the surface of the filtration media. The control system after the deadline or resource is automatically enabled for washing in a set time (usually at night), producing washing away accumulated impurities into the sewer. Replacement filter loading is not required (http://katalog.vodcenter.ru/fk_6.html)

Installation of water softener is designed to remove from the water hardness salts (water softening) using the method of ion exchange, the essence of which is the removal of salts from water by passing it through a special filter medium and then when flushing (regeneration) these contaminants are discharged into the drainage. To restore the ability of the installation of water softener to catch hardness salts used solution powered�Oh salt (NaCl) (.

Automatic absorption system will improve the taste, color and odor of water, will provide for the removal of chlorine. The control system after passing through a set quantity of water automatically turns regeneration mode at the set time(http://katalog.vodcenter.EN/fc_5.html).

The fine and coarse filter mechanical cleaning is the main type filters for coarse and fine purification of water, remove from water and mechanical impurities than 10 microns, precipitating them on the surface of a replaceable cartridge (http://kfcentr.ru/equipment/cartridge-filters/).

UV sterilizer with power stabilizer protect water from bacterial contamination. High-energy ultraviolet radiation, which is in the range of 100-400 nm, disrupts the cell structure of bacteria that leads to their death. In addition to direct bactericidal action of ultraviolet radiation produces in the water free radicals and ozone molecules having a high oxidative capacity, which also contributes to the destruction of germs and bacteria (http://kfcentr.ru/equipment/water-clean/).

The equipment removes mechanical impurities from the water and trivalent iron, improves organoleptic properties of water, and also provides disinfection of water. Flush water from the water system, comply with the sanitary rules and norms, PR�Protocol laboratory studies No. 1036 from 18.04.2014 attached.

This prevents the ingress of solid particles, harmful pathogens and that increases the resistance of the brew.

Another factor that increases the resistance is the use of sealed containers, without access of ambient air, which keeps the product.

Examples of the method

Example 1 - the water is subjected to coarse and fine cleaning, softening and Kvartsevaya, get the wort mix 15 kg rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water to 25 kg of sugar and 40 kg of kvass wort concentrate, is first heated to a temperature of 42°C set the heating for 15 min and heated to a temperature of 62°C, and stopped by heating for 15 min and heated to 83°C, stop heating for 30 min, then add another 1000 l of water and cooled the wort to 32°C, the resulting wort is pumped into a fermentation tank and add 150 g of Baker's yeast and 6 ml of 40% lactic acid, the main fermentation is carried out within 48 hours, the fermented mixture is pumped into another tank, cooled to 8°C and kept for 10 hours, thereby lighten the brew, pooled and clarified brew shoot in the blending tank, add sugar syrup and poured into a sealed container.

Example 2 - water is subjected to coarse and fine cleaning, softening and Kvartsevaya, get the wort mix 15 kg rye malt, 8 kg of rye flour 6 kg of barley malt, 1000 l of water to 25 kg of sugar and 40 kg of kvass wort concentrate, is first heated to a temperature of 42.5°C, set the heating for 15 min and heated to a temperature of 62°C, and stopped by heating for 15 min and heated to 84°C, and stopped by heating for 30 minutes, then add another 1000 l of water and cooled the wort to 32°C, resulting wort is pumped into a fermentation tank and add 150 g of Baker's yeast and 6 ml of 40% lactic acid, the main fermentation is carried out within 48 hours, the fermented mixture is pumped into another tank, cooled to 8°C and allowed to stand for 11 hours, thereby lighten the brew, pooled and clarified brew shoot in the blending tank, add sugar syrup and poured into a sealed container.

Example 3 - the water is subjected to coarse and fine cleaning, softening and Kvartsevaya, get the wort mix 15 kg rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water to 25 kg of sugar and 40 kg of kvass wort concentrate, is first heated to a temperature of 43°Cinstall heating for 15 min and heated to a temperature of 62°C, and stopped by heating for 15 min and heated to 85°C, stop heating for 30 min, then add another 1000 l of water and cooled the wort to 32°C, resulting wort is pumped into a fermentation tank and add 150 g of Baker's yeast and 6 ml of 40% lactic acid, the main fermentation is carried out within 48 hours, with�rosenow the mixture is pumped into another tank, cooled to 8°C and incubated for 12 hours, thereby lighten the brew, pooled and clarified brew shoot in the blending tank, add sugar syrup and poured into a sealed container.

Increased resistance of kvass is due to the fact that during the manufacturing process uses only natural raw materials corresponding to modern standards, which is when the production process is heated 83-85°C (pasteurization). As resistance increases due to the use of water purified by various methods.

Comparative analysis of the production method of the inventive brew and brew brewed according to GOST Ρ 53094-2008 shown in the table

The method of production of kvass, characterized by the fact that the water is subjected to coarse and fine cleaning, softening and Kvartsevaya, get the wort mix 15 kg rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water to 25 kg of sugar and 40 kg of kvass wort concentrate, resulting wort is boiled at different temperatures: first heated to a temperature of 42-43°C, stopped by heating for 15 minutes, then heated to a temperature of 62°C, and stopped by heating for 15 min and heated to 83-85°C, stop heating for 30 min, then add another 1000 l of water and cooled the wort to 32°C, resulting wort is pumped into a fermentation tank and add 150 g of yeast x�alopecurum and 6 ml of 40% lactic acid, the main fermentation is carried out within 48 hours, the fermented mixture is pumped into another tank, cooled to 8-12°C and incubated for 10-12 hours, thereby lighten the brew, pooled and clarified brew shoot in the blending tank, add sugar syrup and poured into a sealed container.



 

Same patents:

FIELD: food industry.

SUBSTANCE: method involves preparation of a saccharified brew by way of first grade wheat flour and wheat bran mixing at a ratio of 1:1, the produced mixture brewing with 85-90°C water, maintenance during 45-60 minutes, the mixture cooling to 65-67°C, saccharifying with non-fermented barley or rye malt in an amount of 10% of the mixture weight during 60-90 minutes, yeast autolysate introduction in an amount of 0.1% of the mixture weight to produce a nutritional substrate. Then one performs the substrate weighing out into three fermentative vessels with quadruplication of weighed portion equal to 50 g:200 g:800 g, respectively, three-times' autoclaving with a 24 hours' interval under 1.5 atm during 60 minutes, lactic acid bacteria reproduction in the prepared substrate in three-phase propagation cycle till the final acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is equal to16-18 cm3 per 100 cm3 of the brew; the lactic acid bacteria source is represented by prebiotic preparations "Lactobacterin" or "Bifidumbacterin" "Evitalia" or a complex consisting of the said three preparations that are dissolved in 5 cm3 of a sterile physiological solution with each of them transferred into the cooled sterile saccharified brew in an amount of 1 dose of the preparation which is equal to 2×109, 107 and 1.5-2.0×109 CFU, respectively, per 50 g of the substrate. The inoculated nutrient medium is incubated (first phase) during 24 hours at a temperature of 37°C; then one performs the second and the third phases of the propagation cycle by way of dilution of the ripe starter of the previous phase in a four-fold quantity of the sterile saccharified brew for the subsequent phase. Incubation of the subsequent phases of the propagation cycle is performed during 24 hours at a temperature of 37°C till acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is 16-18 cm3 per 100 cm3 of the brew. Then one performs the phases mixing with potato starch in an amount equal to the starter weight and Saccharomyces cerevisiae pressed bakery yeast in a dose of 5 g/100 dm3 of the kvass wort, the produced mass drying in a sterile air flow at room temperature till moisture content is equal to 13-14%. The total time of the saccharified brew fermentation is equal to 72 hours.

EFFECT: fermentation time reduction.

2 ex

FIELD: food industry.

SUBSTANCE: invention is implemented in the following way. Pear mash, produced as a result of fruit crushing, is acidified with lactic acid in an amount ensuring pH value equal to 3.3-3.5. Into the acidified pear mash one introduces active dry pure cultures of "SIHA Aktiv 3" or "SIHA Aktiv 6" yeast, "Vitamon Combi" fermentation activation agent in an amount of 3-4 g/dal; mash fermentation is performed at a temperature of 18°C-20°C.

EFFECT: invention ensures the fermentation process intensification, fast fermentation starting, complete mash fermentation at low temperature, alcohol yield increase; the produced fermented mash has a strongly pronounced pear flavour that is combined with a full harmonious taste and pronounced pear tones in the aftertaste.

2 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: wort is prepared based on sugar-containing raw materials and cooled to 2-10°C; yeast is introduced and conditioned for fermentation during 2-3 h. A cooled water infusion of flavouring additives is added into the medium to be fermented. Fermentation proceeds under anaerobic conditions under a pressure of 50-101 kPa at 2-10°C until the content of dry substances is reduced by no more than 2%. The beverage is filtered through a kieselguhr filter at the fermentation temperature. For fermentation one uses bakery, beer or wine yeast. The flavouring additive is represented by a water infusion of dried berries and/or water infusion of spicy flavour plants at different ratios. The sugar-containing additive is represented by sugar and no more than 70% of molasses or no more than 70% of molasses and no less than 8% of honey or no more than 70% of molasses and no less than 15% of fruit or berry juice concentrate or no more than 70% of molasses, no less than 8% of honey and no less than 15% of fruit or berry juice concentrate, the total content of sugars in the wort equal to 9-12%. The juice is represented by apple or cherry juice concentrate. Additionally, sterilising filtering is performed.

EFFECT: stability of microbiological and physicochemical indicators, improvement of organoleptic indicators, harmonious taste and aroma of the beverages.

9 cl, 2 tbl

FIELD: food industry.

SUBSTANCE: carrier with a rough surface and hydrophilic properties, akin to those of tea fungus culture, possessing tea fungus biological adsorption capacity, is loaded in layers into an open-type vessel alternating with Medusomyces Gisevii Lindau tea fungus culture film layers. A nutrient solution is poured with the carrier immersed therein and maintained under forced aeration conditions at a temperature of 17-35°C for immobilisation. During the fermentation beverage production one prepares a nutrient solution which is filtered, cooled to a temperature equal to 17-35°C and poured into the open-type vessel with immobilised tea fungus culture placed into the vessel. The nutrient solution is fermented under forced aeration conditions till acid content is equal to 3-7 units. The carrier is represented by milled branch pieces, chippings, waste wood; the nutrient solution includes refined sugar in an amount of - 5-12 wt %, black tea in an amount of 0.5-1.5 wt % and drinking water - balance.

EFFECT: invention allows to ensure the process duration reduction, performance enhancement and the beverage indices improvement.

13 cl, 1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: one dilutes kvass wort concentrate with water heated up to 30- 35°C 2-2.5 times, introduces a starter, prepared in a vessel from lactic acid bacteria and yeast diluted with water at a ratio of 2:1.One introduces sugar syrup produced by way of sugar addition into water (heated till boiling while continuously stirred), the mixture boiling, conditioning till dry substances concentration is equal to 60-65 wt %, filtration and cooling. One introduces into the wort thyme, yarrow and origanum infusions produced by way of extraction in a water bath during 30 minutes at a temperature of 60-70°C, maintaining during 4 hours and filtering out. One additionally pours water up to 100 l into the wort and performs fermentation at a temperature of 25-30°C during 24 hours. The kvas is filtered and pasteurised. The initial ingredients are used at the following ratio per 100 l of the ready beverage: kvass wort concentrate - 15 kg, sugar syrup - 6.5 l, dry inactivated yeast - 0.5 kg, lactic acid bacteria - 1 l, thyme infusion - 10.5 l, yarrow infusion - 1.6 l, origanum infusion - 2.5 l, water, l - balance.

EFFECT: invention allows to manufacture herbal kvas ready to consumption, with improved organoleptic indices and increased content of pectins and polyphenols allowing to enhance antioxidant, anticarcinogenic, immunomodulating and detoxification properties of the organism and to enhance nutritive value of the product.

2 ex

FIELD: food industry.

SUBSTANCE: one boils water, introduces recipe ingredients, boils the mixture, infuses the mixture during 12 hours and filters it. One introduces pure cultures of yeast and lactic bacteria into the infusion, performs fermentation till 2.3…2.7×106 CFU/ml of the product during 12 hours, proceeds with cooling to a temperature of +2…+4°C and filling into plastic bottles (PET containers). The bottled beverage is frozen to a temperature of -18°C; freezing is performed at a rate of 0.05÷0.5 cm/hour; the beverage volume in the process of bottling is equal to 0.9÷0.95 of the container capacity.

EFFECT: invention allows to increase the ready product storage life and quality, produce functional beverages with probiotic properties, containing vegetal proteins, polysaturated fatty acids, a complex of vegetal bioflavanoids, high quality vegetal microelements.

2 dwg, 3 ex

FIELD: food industry.

SUBSTANCE: during concentrated (light or dark) bases production in the process of mash preparation according to a conventional method one uses, wt %: fermented dry rye malt - 0-20, unfermented dry rye malt - 25-55, rye - 40, one supplies into the filtrate a concentrate of kvass wort and/or sugar syrup, the amount of the concentrate and sugar being 0-10% and 5% of the raw materials weight respectively. Optionally 10% of unfermented rye malt may be replaced with light brewer's barley malt or brewer's wheat malt or malt of other cereal crops while 20% of rye - with brewer's barley or corn grits or corn starch or rice grits or bakery rye flour. One boils and cools the kvass wort, supplies starters of dry pure yeast cultures and lactic acid bacteria, ferments the raw material till the temperature is 25-30°C during 1-2 days till the wort acidity is 10-15 acid units, the wort dry substances content reduced by 18-20%. The wort is clarified, the sediment is separated, disposed; culinary salt in an amount of 0.01-0.02 kg per 1 dhal of the wort is introduced into the wort. The wort is thermally treated by way of heating up to 100°C, boiling during 20-30 minutes and cooling to 60-70°C. The wort is concentrated and dealcoholised in a vacuum evaporator apparatus at a temperature of 60-70°C and under a pressure of 0.07-0.08 MPa till alcohol content is no higher than vol. 1%and the extract content - 20-25 wt %. The base is pasteurised in pasteurisers at the outlet whereof the ready base temperature is 60-70°C.

EFFECT: invention allows to enhance the quality of the ready product and its stability.

7 cl, 12 ex

FIELD: food industry.

SUBSTANCE: for mash preparation according to the specific technology one uses raw materials as follows, wt %: unfermented dry rye malt -100 or fermented dry rye malt - 50 and unfermented dry rye malt - 50. In the process of mash preparation with usage of unmalted raw material one introduces into the mash a solution of enzymic preparations i.e. Distizym BA, Distizym XL, Distizym Protacid Extra in an amount of 200-230, 200-230 and 250-280 ml/t of grain raw materials. The mash is saccharified and separated into wort and grains on a filter press. The wort is boiled, cooled, dry pure cultures starter is introduced into the wort, one proceeds with fermentation at a temperature of 30-35 °C during 3-4 days till the wort acidity is 9.0-11 acid units. The wort is clarified, the sediment is separated from the wort in a separator at a rotary speed of 3-4 thousand rpm, the separated sediment is disposed, the clarified fermented wort with dry substances content equal to no less than 2% is thermally treated (continuously stirred) till the temperature is 100°C, boiled during 20-30 minutes and cooled to 60-70°C. Then the wort is concentrated and completely dealcoholised in a vacuum evaporator apparatus at a temperature of 60-70°C and under a pressure of 0.09-0.1 MPa till the dry substances content is 10-15%.

EFFECT: invention allows to enhance the quality of the ready product and its stability.

5 cl, 4 ex

FIELD: food industry.

SUBSTANCE: bicompartmental aluminium can with coating resistant to corrosion applied onto the can inside surface is filled with the ready for consumption alcoholic beverage produced by way of the method involving the following stages: One produces a syrup by combining an alcohol component with a concentrated component admixed and other preferable additives (a). The produced syrup is ripened during at least 12 hours at a room temperature (b), the syrup temperature may be higher than 20°C. The ripened syrup is combined with water, the combined product is deaerated (c); the water used should be cooled. The beverage is effervescent while water in it is sterilised.

EFFECT: invention allows to improve the beverage properties, extend its storage life and avoid decay caused by long storage or severe storage conditions.

5 cl, 1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: drink blend is prepared by mixing of alcohol distillates soaked in contact with oak wood, softened water and sugar syrup in two stages. At the first stage alcohol distillates and sugar syrup are mixed to provide for required conditions of sugar in finished blend after mixing with softened water at the second stage, this mixture is saturated with oxygen up to 2-40 mg/dm3. Mixture is heated up to temperature of 60-75°C and treated with heat at this temperature for 2-5 hours. At the second stage mixture of distillates and sugar syrup on completion of thermal treatment is introduced into softened water previously cooled down to 2-15°C until required conditions of alcohol content are obtained. Then finished blend is soaked at available temperature until oxygen is fully bound, filtered and sent for post-blending rest. Alcohol distillate is represented by cognac alcohol or grape crude alcohol, or grain alcohol, or mixture of specified alcohols. It makes it possible to produce strong drinks that are harmonic in taste and flavour in shorter time of post-blending rest - 28-32 days, to increase stability of drinks against cloudiness: in cognacs - more than 2 years, in brandy - more than 12 months, in whiskey - 14 months, in other drinks - more than 11 months.

EFFECT: production of high-quality strong drink with guaranteed stability.

2 cl, 1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: method provides for preparation of a flavour syrup from Flavomix-R biologically active additive, Lemon-Lime natural flavour 5.11721 Doehlar, Caramel Colour E150d colouring agent, 2.00171 Doehler and ascorbic acid. After that, carbonated mineral water is added at constant mixing directly to the obtained flavour syrup for stabilisation of properties of decloracetin contained in Flavomix-R biologically active additive. Then, carbon dioxide is removed from the carbonated drink, and therefore, a noncarbonated soft drink is obtained. The following original components are used per 1000 dm3 to obtain a finished drink: ascorbic acid 0.05-0.07 kg, Flavomix-R biologically active additive 0.6-0.85 kg, Lemon-Lime natural flavour 0.15-0.25 kg 5.11721 Doehlar, Caramel Colour E150d colouring agent 0.08-0.07 kg, 2.00171 Doehler and water making the rest.

EFFECT: method ensures improvement of organoleptic indicators and preservation of stability of dihydroquercetin during the whole period of shelf life of a noncarbonated soft drink; a possibility of its use in rations of diabetic, dietary and school meal, as well as it allows enlarging the range of noncarbonated soft drinks.

3 ex

FIELD: chemistry.

SUBSTANCE: invention relates to technology of preparing artificial mineralised waters of household-drinking purpose. In accordance with claimed method in preparation of artificial mineralised water of winter purpose used is demineralised water, in which pH in the range 6.5-6.9 is created and MgSO4, K2SO4, ZnSO4, Cr2(SO4)3, NaCl, CaCl2, KI are introduced. Said salts are introduced in quantity, providing content of cations K+=6-8 mg/l, Na+=6-8 mg/l, Mg2+=18-22 mg/l, Ca2+=8-12 mg/l, Zn2+=0.3-0.4 mg/l, Cr3+=0.02-0.025 mg/l and anions I-=0.02-0.025 mcg/l, SO42=7998mg/l, Cl-=29-41 mg/l.

EFFECT: claimed method makes it possible to obtain mineralised drinking water with higher physiological usefulness for winter period.

2 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a processed fruit or vegetable product containing pomace or at least one fruit or vegetable product, to a beverage containing water and the said product, pomace processing method, method for treatment of at least one whole fruit or vegetable and method for improvement of pomace dispersion capacity in beverages. The processed product has particle size equal to 250 micron. The pomace processing method involves production of pomace by way of extraction of juice of a whole fruit or vegetable and pomace freezing, such pomace containing peel and pulp. The method for improvement of pomace dispersion capacity in beverages involves reduction of pomace particles size down to 250 micron by way of pomace freezing and reduction of pomace particles size to less than 250 micron or less than 125 micron.

EFFECT: product has a smooth texture and good dispersion capacity and is characterised by low or no granulation.

23 cl, 9 ex

FIELD: food industry.

SUBSTANCE: ingredients composition for beverages aromatisation contains rose, common oregano, lavandin, clary, lemon artemisia, thyme and common yarrow.

EFFECT: method improvement.

FIELD: chemistry.

SUBSTANCE: invention relates to a beverage composition for maintaining and/or restoring fluid balance during sports or training. The composition contain 0.05-0.15 wt % proteins, 1.3-2.0 wt % carbohydrates, 0.08-0.12 wt % salts, with ingredients commonly used in beverages making up the balance.

EFFECT: invention enables to increase and/or maintain osmotic pressure, which enables to retain fluid in plasma and enables to maintain fluid, carbohydrate and water-salt balance in the body for a long period of time during sports or training.

14 cl, 1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in the field of individual and public catering in the process of instant food products production. The method for production of the granulated food product includes production of fruit-and-berry concentrates and press cake, their mixing with sugar powder, a structure-forming agent and the other recipe ingredients. The structure forming agent is represented by buckwheat flour that is extruded. The extrudate is milled into 180 mcm particles and introduced in an amount of 30-36 wt %. The mixture is granulated and dried till residual moisture content is 8-9% at a temperature of 50-55°C. The produced granules are classified in terms of size for removal of particles sized less than 0.5 mcm or over 3.0 mm; then one proceeds with packing.

EFFECT: invention enables production of a granulated food product based on buckwheat flour with improved organoleptic properties and increased biologically active substances content, displaying tonic and bracing effects.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to alcohol-free beverages industry and deals with a dry fizzy beverage concentrate. The dry fizzy beverage concentrate contains sodium bicarbonate, calcium carbonate, basic magnesium carbonate, citric acid, glucose, sugar, dry soya protein and/or egg albumen and flavour additives at the following components ratio, wt %: sodium bicarbonate - 5-20, calcium carbonate - 2-10, basic magnesium carbonate - 1-5, citric acid - 7-25, glucose - 5-40, sugar - 5-30, dry soya protein and/or egg albumen - 5-20, flavour additives - balance.

EFFECT: invention will enables production of an alcohol-free beverage with improved organoleptic properties and an enhanced foaming capacity.

6 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: beverages with a sweetener represent beverages ready to consumption. The sweetener includes rebaudioside A and a sweetening quantity of rebaudioside D. The coffee beverage contains a sweetener and a coffee flavouring agent chosen from the group including the following components: solid coffee particles, water extract of coffee and any their combinations; the said beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. The tea beverage with a sweetener contains a sweetener and at least one tea flavouring agent chosen from the group including the following components: solid tea particles, tea extract, a tea based flavouring agent and a mixture of any of them. The carbonated soda beverage contains a sweetener, carbonated water and at least one soda flavouring agent. The beverage with a sweetener having less than 5 calories per 8 ounces and containing water and a sweetener. The juice based beverage having an index less than 7° Br contains nearly 10 wt % of juice and a sweetener. The concentrate wherefrom one produces a beverage by way of mixing with water.

EFFECT: beverages improvement.

39 cl, 1 tbl, 1 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: present invention refers to an agent for improving antibacterial action, containing an active ingredient in the form of a fraction of molecular weight 5000 or less, prepared of kombu (seaweed) extract.

EFFECT: what is disclosed is a method of using a combination of the agent for improving antibacterial action, lactoperoxidase, glucose oxidase and glucose as an antibacterial composition, having strong antibacterial action, and a food product or beverage containing the antibacterial composition.

10 cl, 7 ex, 4 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages decontaminated sugar beet roots cutting, air drying, browning at a temperature of 120-130°C and milling. Beet roots frying is performed with addition of cocoa butter amounting to 5-10% of the beet roots weight; air drying is performed after frying. Milled sugar beet roots may be mixed with oat flour and cocoa powder amounting to 10-15% and 5-10% of the beet weight, respectively, or with oat flour and instant coffee amounting to 10-15% and 3-5% of the beet roots weight, respectively. According to the second version, the method envisages decontaminated sugar beet roots cutting, air drying, browning at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with oat flour and cocoa powder. According to the third version, the method envisages decontaminated sugar beet roots cutting, drying till brown colour is obtained at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with oat flour and cocoa powder. The fourth method distinctiveness from the second one is as follows: milled sugar beet roots are mixed with oat flour and instant coffee amounting to 10-15% and 3-5% of the beet roots weight, respectively. According to the fifth version as distinct from beet roots with oat flour and instant coffee.

EFFECT: method ensures increase of nutritive value of the produced composition for beverage preparation; the latter is enriched with protein and lecithin necessary for the organism nerve and brain tissue nutrition.

7 cl, 12 ex

FIELD: non-alcoholic industry.

SUBSTANCE: invention relates to the concentrated base (balsam) "Briz" that comprises the following ratio of extractive and dry matters, g/100 cm3: extractive matters from Saint-John's-wort herb, 0.30-0.40; sage herb, 0.30-0.40; marjoram herb, 0.50-0.60; milfoil herb, 0.10-0.20; elecampane roots, 0.30-0.40; coneflower extract, 0.06-0.12; granulated sugar dry substances, 24.00-25.50; citric acid, 0.28-0.36; sodium chloride, 0.20-0.30; color, 0.50-0.70; rectified ethyl alcohol, 15-16 cm3, and water, the balance. Balsam used in drinks shows mild, complex, savory, spice taste-aromatic perception with small bitter tint, promotes to expanding assortment of concentrated bases (balsams) with sanitation effect on human body, i. e. it provides possibility for positive effect on osseous-muscle system, brain, lungs, large intestine and on psycho-emotional medium also.

EFFECT: valuable medicinal properties of balsam.

3 ex

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