AU2003231325B2

AU2003231325B2 - Enzyme-containing beverage obtained from natural food and a method for producing the beverage

Info

Publication number: AU2003231325B2
Application number: AU2003231325A
Authority: AU
Inventors: Hung-Chih Chang
Original assignee: Chang Hung Chih
Current assignee: Chang Hung Chih
Priority date: 2003-08-04
Filing date: 2003-08-04
Publication date: 2005-02-24
Anticipated expiration: 2023-08-04
Also published as: AU2003231325A1

Description

Regulation 3.2

AUSTRALIA

PATENTS ACT 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT

ORIGINAL

Name of Applicant: Hung-Chih Chang Actual Inventor: Hung-Chih Chang Address for Service: MADDERNS, 1st Floor, 64 Hindmarsh Square, Adelaide, South Australia, Australia Invention title: ENZYME-CONTAINING BEVERAGE OBTAINED FROM NATURAL FOOD AND A METHOD FOR PRODUCING THE BEVERAGE The following statement is a full description of this invention, including the best method of performing it known to us.

SPatAU132) 1. Field of the Invention The present invention relates to an enzyme-containing beverage and a method to produce the beverage, and more particularly to a beverage containing multiple enzymes obtained from fermented natural food to make a healthy beverage.

2. Description of Related Art Enzymes have been reported to have significant benefits to the human body.

Specifically enzymes assist all biochemical activities related to metabolism.

Enzymes have the following characters to cure diseases: 1. Refresh blood to change the constitution of the body: enzymes lyse foreign matter such as viruses or cholesterol to cause the blood to have weak basicity, to promote blood fluidity in blood vessels and to prevent chronic ailments and degeneracy of the body.

2. Have an antibiotic effect: enzymes enhance healing and recovery of hemoleukocytes to promote the immune system of the body.

3. Have a decomposing effect: some enzymes catalyze digestive juice to decompose food in the digestive system to make nutrients in food easily absorbed by the intestines.

4. Activate cells: enzymes promote cells to metabolize to generate energy and generate new cells for healing. Enzymes can even activate degenerated reproductive cells.

Have anti-tumor and anti-cancer effect: in cooperation with suitable 2 medicine and nutritious substances, enzymes catalyze medicine or nutritious substances and reduce side effects of the medicine.

6. Have a sobering effect with regard to alcohol to prevent headaches associated with a hangover.

7. Supplement nutrition and energy.

Having many advantages, enzyme products are popular as a health food.

However, enzyme products are made in the form of solid powders or tablets and only contain a few kinds of enzymes. Therefore, conventional enzyme products cannot supply consumers with various enzymes to satisfy different requirements for enzymes in the body so the efficiency of conventional enzyme products is not significant.

To overcome the shortcomings of conventional enzyme products, the present invention provides an enzyme-containing beverage to mitigate or obviate the problems associated with conventional enzymes.

A first objective of the invention is to provide various enzymes obtained from fermented natural food in a beverage form, where the beverage is composed of multiple fermented liquids in a proper proportion and enhances immunity and activation of the body.

A second objective of the invention is to provide a method for producing the beverage containing various enzymes described in the first objective.

Other objects, advantages and novel features of the invention will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings.

Fig. 1 is a functional block diagram of a method for producing an enzymecontaining beverage obtained from natural food in accordance with the present invention.

With reference to Fig. 1, a method for producing an enzyme-containing beverage obtained from natural food in accordance with the present invention and comprises the acts of: providing extract from a pine tree; optionally fermenting the extract from a pine tree; providing a composite fermentation fluid obtained from the fermentation of selected fruit and vegetables; and mixing the composite fermentation fluid and the pine extract. Alternatively, the extract from the pine tree may be fermented to become a fermented pine extract before being mixed with the composite fermentation fluid of fruits and vegetables.

According to a first aspect of the invention, a method for producing a beverage including one or more enzymes comprises: providing a pine extract from a pine tree; providing a composite fermentation fluid obtained from fermented fruits and vegetables; mixing the composite fermentation fluid with the pine extract to form a basic mixture of the composite fermentation fluid and the pine extract; providing an extract from a paper-mulberry tree (Broussoneta papyrifera mixing the extract from a paper-mulberry tree with sugar, and then placing the extract under fermentation conditions for at least one month to produce a fermented paper-mulberry extract; and mixing the fermented paper-mulberry extract with the basic mixture of the composite fermentation fluid and the pine extract.

According to a second aspect of the invention, a beverage including one or more enzymes is provided, said beverage comprising: a basic mixture of a pine extract or a fermented pine extract, a composite fermentation fluid from fermented vegetables and fruits, and a fermented papermulberry (Broussoneta papyrifera extract, wherein O the pine extract or the fermented pine extract is in an amount of 5-80%(w/w) C of the enzyme-containing beverage; tbthe composite fermentation fluid is an amount of 20-95% of the enzyme-containing beverage; and the fermented paper-mulberry extract is in an amount of 3-15% of the mixture of the composite fermentation fluid and the pine extract or the fermented Spine extract.

To obtain and ferment the extract from a pine tree, parts of the pine tree are i 10 squeezed to obtain pine extract, and the extract is stored in a container with sugar or honey. The container of pine extract is sealed, vented and stored under proper conditions at room temperature for at least three months until the pine extract ferments. After fermenting, the fermented pine extract contains plenty of enzymes.

Pine extract is selectively obtained from part of a pine tree such as stems, needles, pine cones, etc. because each part of the pine has its application in folk medication.

For example, needles of a Japanese red pine (Pinus densiflora S. et contain chlorophyll, vitamins A and C, various other vitamin groups, protein, carbohydrates, oil of turpentine, iron, phosphorous, calcium, etc. so that pine extract from pine needles can refresh the body, enhance physical endurance, activate cells, strengthen the heart and smooth the flow of blood in blood vessels.

The composite fermentation fluid of fruits and vegetables is made by the following acts: providing fruits and vegetables; mixing each kind of vegetables and fruits with sugar and vinegar; and individually storing the fruits and vegetables for at least four months to produce fermented liquids; respectively separating the fermented liquid from the fermented vegetable or fruit; and mixing the fermented liquids of the vegetables or fruits to form a composite fermentation fluid of fruits and vegetables.

Various kinds of fresh fruits and vegetables are selected to provide the raw material to produce the fermented liquids and are cleaned. Large fruits and vegetables are chopped into small pieces. Each kind of vegetable and fruit is stored individually in a container and mixed with vinegar and sugar (or honey).

The containers are hermetically sealed, vented and stored under proper conditions at room temperature for at least four months to ferment the vegetable and fruit mixtures and produce individial fermented liquids. The individual fermented liquids are separated from the residue and mixed in equal parts with each other to form a composite fermentation fluid of fruits and vegetables. When the fruits and vegetables ferment completely, the fermented liquids contain a copious amount of enzymes. The fruits and vegetables are selected from lemons, grapes, apples, peaches, night-blooming cereus fruit (Hylocereus undatus), plums, mountain or Chinese yams (Dioscorea spp.), papayas, mulberries, kumquats, red jujubes, guavas, cherries, beets and tomatoes. The vinegar is natural and is selected from fruit vinegar, glutinousrice vinegar and rice vinegar. The sugar is selected from sucrose, fructose, glucose and other similar materials.

The composite fermentation fluid of fruits and vegetables and the pine extract or the fermented pine extract are mixed to form a beverage containing various enzymes. The composite fermentation fluid of fruits and vegetables makes up 20-95% of the beverage, and the fermented pine extract or unfermented extract makes up 5-80% of the beverage.

The enzyme-containing beverage may be further mixed with fermented paper-mulberry extract to enhance the variety and efficiency of the beverage. Therefore, the method for producing the enzyme-containing beverage may further comprise acts of: providing extract from a papermulberry tree (Broussoneta papyrifera mixing the extract from a paper-mulberry tree with sugar and storing the mixture to produce the fermented paper-mulberry extract; and mixing the fermented paper-mulberry extract with the composite fermentation fluid of fruits and vegetables and the pine extract or the fermented pine extract.

Parts of the paper-mulberry tree are squeezed to obtain papermulberry extract. Then, the paper-mulberry extract is hermetically stored in a vented container and mixed with sugar or honey under proper conditions at room temperature for at least one month until the paper-mulberry extract ferments. After fermenting, the fermented paper-mulberry extract contains a copious amount of enzymes. The paper-mulberry extract is selectively obtained from various parts of a paper-mulberry tree because each part of the paper-mulberry tree has its application. For example, leaves of the papermulberry tree are uretic. Fruits of paper-mulberry fruit have been reported to be capable of treating liver ailments and impotence.

The fermented paper-mulberry extract is mixed with the composite fermentation fluid of fruits and vegetables and the pine extract (or the fermented pine extract) in a concentration of 3%-15% of the composite fermentation fluid and the pine extract or fermented pine extract.

The concentration and numbers of each enzyme continue to increase after fermenting. Therefore, the composite fermentation fluid of fruits and vegetables, selectively fermented pine extract and fermented paper-mulberry extract contain plenty of enzymes. After mixing the composite fermentation fluid of fruits and vegetables and fermented extracts together, various enzymes interact and produce auxiliary effects. As described, the enzymecontaining beverage has multiple kinds of enzymes and enhances immunity and activation of the body.

Although the invention has been explained in relation to its preferred embodiment, many other possible modifications and variations can be made.

Claims

1. A method for producing a beverage including one or more enzymes, said method comprising: providing a pine extract from a pine tree; providing a composite fermentation fluid obtained from fermented fruits and vegetables; mixing the composite fermentation fluid with the pine extract to form a basic mixture of the composite fermentation fluid and the pine extract; providing an extract from a paper-mulberry tree (Broussoneta papyrifera mixing the extract from a paper-mulberry tree with sugar, and then placing the extract under fermentation conditions for at least one month to produce a fermented paper-mulberry extract; and mixing the fermented paper-mulberry extract with the basic mixture of the composite fermentation fluid and the pine extract.

2. The method as claimed in claim 1, further comprising the following acts to ferment the pine extract into fermented pine extract: mixing the pine extract with sugar to form a mixture, and placing the mixture under fermentation conditions for at least three months to produce the fermented pine extract; and mixing the composite fermentation fluid of fruits and vegetables, the fermented paper-mulberry extract and the fermented pine extract to form the beverage; wherein the composite fermentation fluid of fruits and vegetables is 20-95% of the beverage, and the fermented pine extract is 5-80% of the beverage.

3. The method as claimed in claim 1, comprising the following acts to provide the composite fermentation fluid: providing fruits and vegetables; individually mixing each kind of vegetable and fruit with sugar and vinegar to form a mixture of the vegetable, the sugar and the vinegar or a mixture of the fruit, the sugar and the vinegar; placing the mixtures of each kind of vegetable and fruit for at least four months under fermentation conditions to ferment and to obtain fermented liquids; separating the fermented liquids from the mixture of each kind of vegetable and fruit; and mixing the fermented liquids of each kind of vegetable and fruit to form the composite fermentation fluid; wherein the composite fermentation fluid is 20-95 of the beverage and the pine extract is 5-80% of the beverage.

4. The method as claimed in claim 1, wherein the fermented paper-mulberry extract is 3%-15% of the mixture of the composite fermentation fluid with the pine extract.

The method as claimed in claim 2, wherein the fermented paper-mulberry extract is 3%-15% of the mixture of the composite fermentation fluid and the fermented pine extract.

6. The method as claimed in claim 3, wherein the vinegar is selected from the group consisting of fruit vinegar, glutinous-rice vinegar and rice vinegar; and the sugar is selected from the group consisting of sucrose, fructose and glucose.

7. The method as claimed in claim 1, wherein the fruits and vegetables are selected from the group consisting of lemons, grapes, apples, peaches, night- blooming cereus fruit (Hylocereus undatus), plums, mountain or Chinese yams (Dioscorea spp.), papayas, mulberries, kumquats, red jujubes, guavas, cherries, beets and tomatoes.

8. A beverage including one or more enzymes, said beverage comprising: a basic mixture of a pine extract or a fermented pine extract, a composite fermentation fluid from fermented vegetables and fruits, and a fermented paper- mulberry (Broussoneta papyrifera extract, wherein the pine extract or the fermented pine extract is in an amount of 5-80%(w/w) of the enzyme-containing beverage; the composite fermentation fluid is in an amount of 20-95% of the enzyme-containing beverage; and the fermented paper-mulberry extract is in an amount of 3-15% of the mixture of the composite fermentation fluid and the pine extract or the fermented pine extract.

9. A method for producing a beverage including one or more enzymes, said method being substantially as described herein with reference to accompanying Figure 1. A beverage including one or more enzymes, said beverage being substantially as described herein with reference to accompanying Figure 1. Dated this 10 th day of August, 2005. Hung-Chih Chang By his Patent Attorneys MADDERNS om A Ik