RU2489064C1 - Composition for kvass preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: kvass preparation composition contains fermented kvass wort concentrate, carbon dioxide and a functional additive made of syrups of berries originating from the Far East region and "Uspenovskaya" mineral water from the Shmakovskoye spring. The volumetric ratio of kvass wort concentrate: berry syrup: carbon dioxide: mineral water is 8: 9.7 : 0.3 : 82.

EFFECT: invention ensures production of kvass having a high biological value, with content of vitamins C and P equal to 9,8-24,8% and 0,043-0,185% respectively.

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Description

The invention relates to the food industry and can be used for the production of natural fermentation kvass.

Recently, the demand for natural and healthy products, including soft drinks, has grown many times. Manufacturers, not wanting to lose their position in the market, focus on the quality and naturalness of the products. One of these products is kvass (GOST R 51074-97).

Kvass refers to drinks that perfectly quench thirst, invigorate and refresh. It has a pleasant aroma of rye bread and a sour-sweet taste. Being a product of unfinished alcoholic and lactic acid fermentation, kvass contains various organic substances - vitamins B ₁ , B ₂ , PP, D, lactic acid and carbon dioxide. The nutritional value of kvass is due to the presence of carbohydrates and proteins in it.

In most cases, kvass wort concentrate (KKC), produced in specialized factories, is used as the main raw material for the production of kvass. KKC is a must made from rye grain products and evaporated in a vacuum apparatus, which is subjected to heat treatment after aromatization and sterilization (GOST 28538-90). Fermented wort concentrate is a viscous thick dark brown liquid with a sweet and sour taste with the aroma of rye bread. KKS allows increasing output, improving quality and ensuring the constancy of the organoleptic and physico-chemical properties of kvass. The use of KKS can significantly reduce the time and labor costs for the production of kvass (BC Isaeva, T.V. Ivanova, N.M. Stepanova, L.M. Dumbrava, N.N. Rattel. Modern aspects of the production of kvass. - Moscow, LLC MITS "Beer and Drinks XXI Century", 2010, 304 p .; VA Pomozova. Technology of low alcohol drinks: theoretical and practical aspects. - Kemerovo, 2002 - 152 s). Therefore, in the total production of kvass, bread kvass significantly predominates on the basis of pre-made kvass must concentrate, ferment from pure cultures of lactic acid bacteria and / or yeast, citric acid, as well as other auxiliary products introduced to obtain kvass with various organoleptic properties and food value (OST 18-118-82, A.S. USSR 194036, C12G 03/02).

As such additional products, various natural herbal additives are introduced into kvass, including processed products of fruit and berry raw materials. Such kvass include, for example, kvass, which includes KKS, sugar, dry baker's yeast, lactic acid, citric acid, lingonberry juice and water (Russian Federation No. 2442443, A23L 2/02), or kvass with the addition of apple juice with or without pulp (AS USSR No. 1694092).

A known composition for the preparation of kvass, which includes sugar, KKS, natural honey, pressed baker's yeast, lactic acid, water (p. Of the Russian Federation No. 2133264).

In addition, there is a large number of fruit and berry fermentation kvass, the basis of which is natural juice from fruit and berry raw materials or fruit and berry diluted fruit drinks, extracts, dry concentrates, as well as sugar syrup, combined fermentation (yeast and lactic acid bacteria) and essential organic acids, colorants, essences. Depending on the formulation and the main raw materials used, fruit and berry kvasses are produced in different types (Grape, Apple, Cranberry, Cherry, etc.).

Known, for example, kvass, which includes fresh or restored grape juice, sugar syrup, thyme extract, yeast using yeast and milk sticks, water (p. No. 2073703 of the Russian Federation); fruit kvass according to p. US No. 4579739, C12G 3/02; apple kvass (p. RF No. 2056768), fruit kvass (p. RF No. 2056770, class A23L 2/02).

The use of various additives in kvass in the form of plant extracts, fruit juices and concentrates leads to the production of kvass with new organoleptic properties, however, in the process of subsequent fermentation using yeast from yeast, useful components of the introduced additives (for example, vitamin C) are lost and, partially, taste and aroma inherent to the added material, yeast smack appears.

Known kvass, the composition for the preparation of which includes kvass must concentrate, sugar, citric acid, water-alcohol infusion of coriander seeds, carbon dioxide and water, usually carbonated (A.S. USSR 1664254, IPC A23L 2/00). Kvass is opaque, brown in color, sweet and sour taste with a pronounced aroma of rye bread and aroma of coriander.

Known kvass "Honey", the recipe of which includes kvass must concentrate, honey, citric acid and carbon dioxide (Recipes for soft drinks. M., 1973, p. 53).

Closest to the claimed can be attributed sour-sweet kvass for everyday use “Russian kvass” containing kvass wort concentrate, water and carbon dioxide (PM Maltsev et al. “Soft drinks technology”, publishing house “Food industry”, M ., 1979, p.327). Kvass is a light or dark brown drink, opaque with the aroma of rye bread, sweet and sour taste.

For all of the above fermentation kvass recipes, rather stringent requirements for the quality of the water used should be noted, which is objectively dictated by the conditions of the fermentation process, but leads to the depletion of the resulting kvass with mineral components (salts of calcium, potassium, sodium, magnesium, etc.), which are important for metabolic processes humans and, as a rule, enter the body with drinks (drinking water, mineral water, soft drinks).

The objective of the invention is the expansion of the range of natural kvass.

EFFECT: new natural kvass based on berry raw materials of the Far East and natural mineral water, possessing functional properties with a high content of functional ingredients - vitamins and minerals and other organoleptic characteristics: taste, color and aroma.

The problem is solved by the composition for the preparation of kvass, consisting of fermented kvass wort concentrate, functional additive, carbon dioxide and water, while berry syrups and Uspensovskaya natural mineral water from the Shmakovsky field are used as functional additives, syrups selected from groups of syrups of viburnum Sargent (Viburnum sargentif), Schisandra chinensis (Schizandra chinensis), lingonberry vulgaris (Vaccinium vitis idaea L.) and rose hips (Rosa davuricd), with the following volumetric ratio lii components: fermented kvass wort concentrate: berry syrup (50%): carbon dioxide: mineral water equal to 8: 9.7: 0.3: 82.

The inventive composition due to the use in the composition of kvass as a means for enriching the mineral component is not a special additive, but mineral water, specifically “Uspenskaya”, which is also the basis of kvass, together with such components of the composition as fermented KKC, syrups from wild berry raw materials of the Far East , and the quantitative composition of the incoming ingredients made it possible to obtain a new product related to functional products of everyday use and having an original taste.

Obtained according to the claimed recipe, kvass is a homogeneous, opaque brown liquid, has a rich sweet and sour, rye taste and a light berry aftertaste of the syrup used, a pleasant aroma of rye bread prevails in the aroma. Going beyond the limits of the claimed recipe of kvass to a greater or lesser extent leads to a change in their organoleptic properties and, as a result, to obtain new varieties of kvass (obtaining either acidic or sweet kvass) with other organoleptic characteristics (the presence of extraneous taste and smell, precipitation ) and the ratios of the claimed functional organic and mineral components.

The proposed composition for producing kvass in the claimed ratios of the components provides a high biological value of the drink due to the high content of vitamins C and P (flavonoids), which provide antioxidant properties of the drink, as well as a high content of minerals - calcium, magnesium, sodium, potassium. These nutrients are a necessary component of the structural elements of all cells and tissues, indispensable components of a number of enzymes, vitamins, nucleic acids and hormones involved in all processes of the human body.

Kvass was prepared according to the claimed recipe by blending the fermented KKS with berry syrups and then mixing with natural mineral water and saturated with carbon dioxide.

The composition of the claimed composition includes the following components:

1. Fermented kvass wort concentrate (GOST 28538-90).

2. Berry syrups from, as a rule, wild berries of the Far East. It is known that berries are of great importance in the vitamin balance of nutrition. They contain ascorbic acid, P-active substances, thiamine, riboflavin, nicotinic acid, carotene, tocopherols and other vitamins. The value of berries is mainly determined by the content of ascorbic acid, carotene, as well as catechins, anthocyanins, leucanthocyanins and other substances with activity of vitamin P. Due to the rich vitamin composition, antioxidants, minerals, other biologically active substances (BAS), which are useful for health, they can make up for the deficiency of nutrients in the human body, improve its basic physiological functions, increase the immune status. The natural complex of biologically active substances from wild plants has significant advantages over cultivated plants also because it has passed through a kind of “biological filter” and, as a result, has the most favorable ratio of the main components for the body. Based on this, syrups from the most common wild berries of the Far East, which contain a large amount of vitamin C, organic acids and bioflavonoids, namely: rosehip rose (Rosa davurica), ordinary lingonberry (Vacclnium vitis) were selected as one of the components of the functional supplement idaea L.), Schisandra chinensis (Schizandra chinensis) and Sargent viburnum (Viburnum sargentii). Below are their characteristics.

Lingonberry vulgaris (Vaccinium vitis idaea L.). Fruits - red, sour, palatable spherical berries. The berries include sugars (glucose and fructose), nitrous substances, organic acids (malic, citric, benzoic, oxalic, acetic, pyruvic, glyoxylic, α-ketoglutaric), glucoside vaccine, ideinchloride, lycopene, zeaxanthin, vitamins (A-0 , 05-0-12 mg%, C-8-15 mg%), flavonoids, phytoncides. Benzoic acid has a strong antioxidant and antiseptic (antiseptic) property and protects lingonberries from quick spoilage (Tsapalova I.E., Gubina M.D., Golub O.V. Examination of wild fruits, berries and herbaceous plants. Quality and safety: study .-reference. manual. - Siberian University Publishing House, 2006 - 336 p.).

Viburnum Sargent (Viburnum sargentii). Fruits - ovoid-spherical red drupes of bitter taste. The composition of fruits includes sugars, tannins (about 3%), organic acids (up to 3%) - isovalerianic, acetic and vitamin C. Fruits affect the activity of the heart, increasing the contraction of its muscles, and have diuretic, choleretic, anti-inflammatory and wound healing properties (ibid.).

Schizandra chinensis (Schizandra chinensis) is a unique biostimulant. The dried fruits of Schisandra chinensis contain: ash - 1.6% by weight, water-soluble substances - 8.7% by weight, starch - about 1% by weight, fiber - 2.65% by weight, sugar content reaches 9.5% the weight. Schisandra contains vitamins C and P in significant quantities. No toxic substances (alkaloids and glucosides) were found in the fruit (ibid.).

Rosehip Daurian (Rosa davurica). The fruits contain sugar (about 18%), pectin (3.7%), tannins (up to 4.5%), citric (about 2%), malic and other organic acids, vitamin C (on average 1-2% , or 1000-2000 mg%), carotene (12-18 mg%), vitamins B ₂ (about 0.03 mg%), K (up to 40 biological units), P, flavonol glucosides campferol and quercetin, pigments lycopene and rubixanthin . Rosehip increases the secretion of bile, stimulates the function of the sex glands, weakens and stops bleeding, and reduces the permeability and fragility of blood capillaries (ibid.).

All the berries described above contain vitamin C, P-active substances (flavonoids), and organic acids.

To prepare syrups, which were prepared in the traditional way, we used 50% invert sugar syrup containing a prescription amount of citric acid, to which was added juice (extract for rose hips) of freshly picked berries in a state of technical maturity, mixed and pasteurized. The shelf life of the resulting syrup at a temperature of 0 to 22 ° C was up to 6 months. Table 1 presents data on the content in the used syrups of vitamin C, vitamin P (in terms of catechins) and flavonoids (in terms of luteolin). As shown by experiments, the use of the inventive sugar-containing berry syrups, the composition of which suggests the presence of citric acid, eliminates the need for additional introduction of citric acid in the composition of kvass.

3. Natural mineral water of the Shmakovsky Uspenovskaya deposit, extracted from a well located on the southwestern outskirts of Kirovsky, Kirovsky district of Primorsky Krai, is a drinking canteen (TU 9185-001-13738109-08) and belongs to the group of fresh sodium-magnesium bicarbonate -calcium neutral slightly alkaline natural waters. “Uspenovskaya” is produced in two types: carbonated and non-carbonated, which both can be used for making kvass. In terms of quality and safety, the Uspenovskaya mineral drinking water meets the “Unified Sanitary and Epidemiological and Hygienic Requirements for Products Subject to Sanitary and Epidemiological Surveillance” and is a clear liquid without foreign inclusions with a slight precipitate of colorless or mineral salts with a tint from yellowish to greenish in color with a characteristic taste and smell characteristic of a complex of substances dissolved in water. Assay water samples analysis data are presented in Table 2.

4. The desired concentration of carbon dioxide in the composition of the composition is provided by saturation with carbon dioxide.

Based on the claimed composition of the components, experimental batches of kvass with the claimed berry syrups were prepared (Table 3), which were then presented to the tasting committee for an organoleptic evaluation of the resulting kvass (Table 4).

Table 3 No. p / p name of raw materials Raw material consumption one Fermented kvass wort concentrate (KKS), dm ³ 80.0 2 Berry syrup (50%), dm ³ 97 Carbon dioxide dm ³ 3.0 3 Mineral water "Uspenovskaya", dm ³ 820

For organoleptic analysis, an assessment of taste, aroma, color was provided.

As a result of the tasting analysis of the samples, the following organoleptic characteristics of kvass on mineral water “Uspenovskaya” with various berry syrups were established (a tasting protocol is attached):

- kvass on mineral water with lingonberry syrup is a homogeneous, opaque brown liquid with a ruby hue, has a rich sweet and sour, rye taste and a light berry aftertaste, a pleasant aroma of rye bread prevails;

- kvass on mineral water with viburnum syrup is a homogeneous, opaque liquid of saturated brown-red color with a sweet-sour, rye taste, the bouquet has a slight berry aftertaste, the smell of rye bread;

- kvass on mineral water with lemongrass syrup is a homogeneous, opaque brown liquid with a ruby hue, has a rich sweet and sour, rye taste and berry aftertaste with the aroma and taste of lemongrass, a pleasant aroma of rye bread is expressed;

- kvass in mineral water with rosehip syrup is a homogeneous, opaque liquid of a saturated dark brown color with a sweet-sour, rye taste, the bouquet has a light berry aftertaste of wild rose, has a pronounced smell of rye bread.

The proposed composition of the drink in the claimed ratios of the components provides a high biological value of the drink, including antioxidant properties, due to the high content of vitamins C and P (Table 5), as well as a high content of minerals - calcium, magnesium, sodium, potassium (Table 6) .

The physicochemical analysis showed that the new kvass obtained met the requirements of GOST R 51074-97 and in terms of physicochemical parameters corresponded to the requirements and standards listed in table 7.

Microbiological indicators (the content of toxic elements and radionuclides) of kvass met the requirements of SanPiN 2.3.2.1078 (paragraph 1.8.6).

As can be seen from the tables 2, 5, 6, the claimed new components of the composition of kvass (syrups of wild berries of the Far East and mineral water “Uspenovskaya”) allow to obtain kvass with the properties of functional products and other differing organoleptic characteristics: taste, color and aroma. The assignment of kvass obtained by the claimed composition to functional food products is valid, since they meet the requirements of GOST R 52409-2005 for drinks intended for systematic use in food rations, which preserve and improve health and reduce the risks of developing diseases. The functional ingredients providing these properties in soft drinks are: vitamins, macro- and microelements, organic acids, phenolic and other compounds (Kiseleva, T.F. Conceptual approach to the development of functional fermented drinks. // Beer and drinks. - 2006, - No. 3. P.4-5; Spirichev VB, Shatnyuk LN, Poznyakovsky VM Food fortification with vitamins and minerals / Science and Technology, Novosibirsk: Sib.Univ Publishing House, 2004 548 s). Thanks to additives in the form of the claimed berry syrups based on berries of the Far East and the mineral component of the natural mineral water of the Shmakovsky deposit, the claimed kvass is enriched in physiologically significant doses with these functional ingredients. The kvass obtained according to the recipe contains, for example, vitamin C from 9.8 to 24.8%, and vitamin P from 0.043 to 0.185% (table 5), as well as minerals - calcium, magnesium, sodium, potassium (table 6), which, as you know, have high physiological significance, are able to correct and prevent disturbances in the functioning of the body.

Thus, the proposed composition for the preparation of kvass allows you to expand the range of natural environmentally friendly products of natural origin, and due to the new qualitative and quantitative composition to create a drink with other original organoleptic properties and related to functional foods of everyday use. Kvass, prepared on the basis of the claimed composition, has a high biological value, is made on the basis of natural Far Eastern plant and hydromineral raw materials, and it can satisfy consumer demand for natural, environmentally friendly products. In addition, the claimed composition allows to simplify the preparation of kvass and to arrange the production of non-alcoholic functional drinks near the raw material base.

Table 1 Syrup The content of vitamin C, mg% The content of vitamin P, mg% The total content of flavonoids,% Lingonberry 54,4 0,0992 0.219 From viburnum 43,4 0,0576 0.150 Lemongrass 26.0 0.0220 0.163 From rose hips 223.8 0.432 2,39

table 2 Number (name) of the water intake facility Water "Uspenskaya" Well No. 25022 Sampling Place at low tide Sampling Date 11/22/2011 Analysis Date 12/02/2011 Smell, points 0 Flavor, points 0 Color, degrees 1.8 Turbidity, mg / DMZ 0.02 Hydrogen pH indicator 7.0 Total hardness, mol / l coolant 2,8 Oxidation Permang, mg / DM ³ 0.8

мг/дм³ Hydrocarbonate $$HC{O}_3^{-},$$

mg / dm ³ 320 Carbonates $$C{O}_3^{-2}$$

mg / dm ³ <6.0 Chlorides Cl ^- , mg / dm ³ 7.0 Sulphates $$S{O}_{\mathrm{four}}^{-2}$$

mg / dm ³ 3.9 Nitrates $$N{O}_3^{-}$$

mg / dm ³ 1.26 Nitrite $$N{O}_2^{-}$$

mg / dm ³ <0.003 Sodium Na ⁺ , mg / dm ³ 18.1 Potassium K ⁺ , mg / dm ³ 2.95 Sodium and Potassium (total) Na ⁺ + K ⁺ , mg / dm ³ 30.05 Calcium Ca ²⁺ , mg / dm ³ 37.50 Magnesium Mg ²⁺ , mg / dm ³ 18.80 Ammonia $$N{H}_{\mathrm{four}}^{+}$$

mg / dm ³ 0.25 Iron is divalent. Fe ⁺² , mg / dm ³ 0.19 Iron is trivalent. Fe ⁺³ , mg / dm ³ <0.05 Iron Fe (total), mg / l 0.19

continuation of table 2 Dry residue (experimental), mg / l 120 Amount miner, substances, mg / dm ³ 431.50 CO2 free, mg / dm ³ 3890.11 Aggressive CO2, mg / l Hydrogen sulfide H2S, mg / l

Table 4 Sample Name Quality elements, points Appearance Aroma intensity Bread flavor Rye bread flavor Sweetness (C) Acidity (K) C / K Kvass with lingonberry syrup 3.8 2.6 3 3,5 2.9 3,1 one Kvass with viburnum syrup 3.9 2.7 3 3,5 2,8 3,1 one Kvass with lemongrass syrup 3.8 3.2 3 3,5 2.9 3,1 one Kvass with rosehip syrup 3.8 3,1 3 3,5 3,7 2,8 1.3

Table 5 Kvass with syrup The content of vitamin C, mg% (per 100 g) Vitamin C content in% of daily requirement Vitamin C content in 200 ml, in% of daily requirement The content of vitamin P,% Lingonberry 9.8 fourteen 19.6 0,043 From viburnum 4.6 6.6 9.2 0.024 Lemongrass 2.6 3,7 5.2 0.010 From rose hips 24.8 35,4 49.6 0.185

Table 6 Name of indicator Value Mineralization, mg / L 200-400 The content of basic ions, mg / l

bicarbonate $$(HC{O}_3^{-})$$

150-300 chloride (Cl ^- ) 2-30 sulfate $$(S{O}_{\mathrm{four}}^{2-})$$

0-20 sodium + potassium (Na ⁺ + K ⁺ ) 10-30 calcium (Ca ²⁺ ) 10-50 magnesium (Mg ²⁺ ) 15-20 The total iron content, mg / l Less than 0.3

Table 7 Name of indicator Norm Mass fraction of solids,%, not less (according to the recipe) From 5.0 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ^{3 of the} drink (according to the recipe) 2.2 to 7.0 Volume fraction of alcohol,% 0.6 to 1.2 Mass fraction of carbon dioxide,%, not less 0.3 Resistance, days, not less 2

Claims (1)

Composition for making kvass, consisting of kvass wort concentrate, water and carbon dioxide, characterized in that it additionally contains a functional additive in the form of a syrup selected from the group of syrup Viburnum sargentii, Schisandra chinensis, lingonberry (Vaccinium vitis idaea L.) and rosehips of Daursky (Rosa davurica), and Uspenovskaya natural water from the Shmakovsky deposit, and fermented concentrate is used as kvass wort concentrate, with the following volume ratio of components: kvass wort concentrate : Berry syrup (50%): carbon dioxide: mineral water equal to 8: 9.7: 0.3: 82.