Kvas. History.
The first mention of kvass we find in the record: in 988, on the occasion of the baptism of Kiev Vladimir ordered to give them food and drinks - honey in barrels and kvass.
What a kvasovarenie was widespread in Russia, shows the work of a doctor LI Simonova, published in 1898, in which the author wrote: "... Kvass extended jam with us, just like baking: it is boiled in a peasant, philistine, merchants and master's farms, in monasteries and soldiers' barracks, hospitals and hospitals in towns and there kvasovarni kvasovary, cooked kvas for sale. Doctors believe our kvass hygienic and beneficial drink not only for health but also for patients. Recently, doctors are beginning to pay attention to the Russian kvass and recommend it to Western Europe.
Advantages bread soup due to the presence therein of extractives and aromatic substances formed in kvass at various stages of its preparation - insisting, fermentation, etc. The beneficial effects of kvass processes of digestion in humans due to the presence of lactic acid bacteria, through which is formed during the fermentation of lactic acid. Therefore kvass causes the same effect as dairy products: yogurt, kefir, fermented baked, fermented boiled milk and bread soup is nutritious, etc., it contained a digestible sugar, vitamins and other substances.
Yeast Saccharomyces and lactic acid bacteria kvass enriched with vitamins B, B2, PP, B, lactic acid. Therefore kvass perfectly quenches thirst, invigorates, refreshes, it taste and aroma. These advantages kvass determine the different nature of its use. Kvas quenches thirst in the oppressive heat, restores strength and improves efficiency for large physical activities, while working in the field. Kvas like a very tasty and refreshing Russian national dish - soup, often applying it in another dish cooking - Botvinyev. Drink kvass and as good a dessert drink. If consumption of tasty "of a good" and "tickling" bread soup does not appear to drink hard liquor and intoxicating beer.
Taking into account all these properties bread soup, it can safely be included among the major beverage world, along with tea, coffee, cacao and fermented milk drinks, and believe that the geography of its spread will increase.
In the old days were prepared and ate cereal, fruit juice, honey and other kvasses. The main raw material for production were rye, barley, millet, buckwheat, vegetables, berries, honey, sugar, various spices, herbs, roots, etc. Despite widespread kvass technology of preparation of it was primitive, and kvasovarnye plants were characterized by small size and the reliance on manual labor. During the processing of meat raw material (dried, kvass bread, flour, malt, etc.) in the production process kvass lose up to 30% extractives.
Distinctive national talent, a large number of varieties of this wonderful drink: kvass sweet, sour, minty, with raisins, served with horseradish (Urals), thick-kvass soup daily, fragrant, white, okroshka, fragrant, old, Russian, Ukrainian, Polish, Lithuania, Riga, northern, Boyarsky, home, freebooter, Zaporozhye, Hutsul, etc.
From fruits and berries for cooking Kvasov used mainly wild apples and pears, cranberries, cranberries, strawberries, cloudberries, currants and raspberries. People have long been employed in kvasovarenii such techniques and methods, as germination of rye and barley malt, and yearning drying, based on the biochemical transformations of extractives grain with enzymes, extraction of grain products, and transfer to leaven wort extract substances of malt and non-malt grain products; fermentation of the wort with lactic acid bacteria and yeast.
The first mention of kvass we find in the record: in 988, on the occasion of the baptism of Kiev Vladimir ordered to give them food and drinks - honey in barrels and kvass.
What a kvasovarenie was widespread in Russia, shows the work of a doctor LI Simonova, published in 1898, in which the author wrote: "... Kvass extended jam with us, just like baking: it is boiled in a peasant, philistine, merchants and master's farms, in monasteries and soldiers' barracks, hospitals and hospitals in towns and there kvasovarni kvasovary, cooked kvas for sale. Doctors believe our kvass hygienic and beneficial drink not only for health but also for patients. Recently, doctors are beginning to pay attention to the Russian kvass and recommend it to Western Europe.
Advantages bread soup due to the presence therein of extractives and aromatic substances formed in kvass at various stages of its preparation - insisting, fermentation, etc. The beneficial effects of kvass processes of digestion in humans due to the presence of lactic acid bacteria, through which is formed during the fermentation of lactic acid. Therefore kvass causes the same effect as dairy products: yogurt, kefir, fermented baked, fermented boiled milk and bread soup is nutritious, etc., it contained a digestible sugar, vitamins and other substances.
Yeast Saccharomyces and lactic acid bacteria kvass enriched with vitamins B, B2, PP, B, lactic acid. Therefore kvass perfectly quenches thirst, invigorates, refreshes, it taste and aroma. These advantages kvass determine the different nature of its use. Kvas quenches thirst in the oppressive heat, restores strength and improves efficiency for large physical activities, while working in the field. Kvas like a very tasty and refreshing Russian national dish - soup, often applying it in another dish cooking - Botvinyev. Drink kvass and as good a dessert drink. If consumption of tasty "of a good" and "tickling" bread soup does not appear to drink hard liquor and intoxicating beer.
Taking into account all these properties bread soup, it can safely be included among the major beverage world, along with tea, coffee, cacao and fermented milk drinks, and believe that the geography of its spread will increase.
In the old days were prepared and ate cereal, fruit juice, honey and other kvasses. The main raw material for production were rye, barley, millet, buckwheat, vegetables, berries, honey, sugar, various spices, herbs, roots, etc. Despite widespread kvass technology of preparation of it was primitive, and kvasovarnye plants were characterized by small size and the reliance on manual labor. During the processing of meat raw material (dried, kvass bread, flour, malt, etc.) in the production process kvass lose up to 30% extractives.
Distinctive national talent, a large number of varieties of this wonderful drink: kvass sweet, sour, minty, with raisins, served with horseradish (Urals), thick-kvass soup daily, fragrant, white, okroshka, fragrant, old, Russian, Ukrainian, Polish, Lithuania, Riga, northern, Boyarsky, home, freebooter, Zaporozhye, Hutsul, etc.
From fruits and berries for cooking Kvasov used mainly wild apples and pears, cranberries, cranberries, strawberries, cloudberries, currants and raspberries. People have long been employed in kvasovarenii such techniques and methods, as germination of rye and barley malt, and yearning drying, based on the biochemical transformations of extractives grain with enzymes, extraction of grain products, and transfer to leaven wort extract substances of malt and non-malt grain products; fermentation of the wort with lactic acid bacteria and yeast.
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