METHOD OF PRODUCING ALCOHOL-FREE FERMENTED BEVERAGE

FIELD: food industry; applicable at production of alcohol-free fermented beverages. SUBSTANCE: alcohol-free fermented beverage is produced from wort prepared by boiling from mixture of rice and rye malt. For malt fermentation used are pure cultures of red yeast P.Sacharomyces (race K-1) and lactic-a...

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Bibliographic Details
Main Authors LI M.I, ISAEVA V.S, VORONINA E.V, KIM JU.P, IVANOVA T.V, ANDREEVA O.V, KIM V.P
Format Patent
LanguageEnglish
Russian
Published 10.05.2003
Edition7
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
PROCESSES USING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:FIELD: food industry; applicable at production of alcohol-free fermented beverages. SUBSTANCE: alcohol-free fermented beverage is produced from wort prepared by boiling from mixture of rice and rye malt. For malt fermentation used are pure cultures of red yeast P.Sacharomyces (race K-1) and lactic-acid bacteria P.Lactobacillus (race M-1) separated from spontaneously fermented wort. Additionally introduced in wort is mineral complex "GS" in amount of 17-23 cu.cm/cu.dm. Concentrated base of "Taezhny buket" is also introduced in fermented wort in amount of 260-300 cu.cm/100 l of beverage. EFFECT: new beverage with taste and aroma of fermented beverage, and with weak malt aftertaste and pleasant tint of cucumber freshness. 4 cl
Bibliography:Application Number: RU20010123921