RU2282456C2 - Method for producing of phytococktail and apparatus for producing of phytococktail - Google Patents

Abstract

FIELD: pharmaceutical industry, in particular, method and equipment for producing of phytococktail from raw plant material.

SUBSTANCE: method for producing of phytococktail from bitter berries involves infusing bitter berries with cold water during 2 days; filtering through double gauze filter without squeezing of raw material; adding aqueous solution of medicinal grasses, infusion of dog rose fruits, dog rose syrup, sugar syrup to resulted infusion of bitter berries, with components being used in predetermined weight parts. Apparatus comprises mixer with stem and aerating heads thereon, and container for cocktail. Container is made in the form of truncated cone with base being oriented downward and top part being made cylindrical. Aerating heads located in conical part of container are made triple, with boundary blade-type heads and middle flat portion with convex-concave cells oriented downward.

EFFECT: provision for producing of phytococktail with increased curative effect enabling effective suction of active substances by individual's gastrointestinal tract.

3 cl, 1 dwg, 3 ex

Description

The invention relates to medicine, to medicines and medicines for therapeutic or hygienic purposes, and more particularly to medicines from plants.

Known methods of preparing medicines from plants by preparing aqueous extracts by pouring crushed plant materials with purified boiled water, boiling and settling the mixture obtained (RF Patent No. 2089210, IPC A 61 K 35/78, publ. 09/10/1997).

A disadvantage of the known methods is the inability to use them for the preparation of herbal cocktails for various reasons: poor miscibility, low coefficient of stability of the resulting mixtures.

This drawback is eliminated in the method of producing a phytococktail containing an infusion of bitter berries, an infusion of medicinal plants, rose hips, rose hips, sugar syrup and purified water (AS USSR No. 1074475, IPC A 23 C 23/00, publ. 23.02. 1984 - prototype).

There is also a device for implementing known methods for the preparation of phytomedicines, containing a mixer with a stem and whipping nozzles on it and a container for the mixture in the form of a truncated cone with the base downward (Mixer Sirio-1 - Catalog of the All-Russian Exhibition Center Online Store).

The disadvantage of this method, selected as a prototype for most of the matching features, is the low palatability of the resulting product and the inability to use it as a means for the prevention and treatment of various diseases.

A disadvantage of the known device is that with known parameters of the container and whipping nozzles, the complete safety of the resulting product is not ensured due to the overflow of the resulting phytomedicine over the edge of the container.

The problem solved by the claimed invention is to improve the taste and, consequently, the consumer attractiveness of the phytococktail, as well as the safety of the resulting products.

The technical essence of the present invention lies in the fact that in the known method of producing a phytococktail containing infusion of bitter berries, rose hips, rose hips, sugar syrup and purified water, the components are mixed, and the bitter berries are pre-infused with cold water for two days, then filtered through a double gauze filter without squeezing the raw materials, while the components are taken in the following weight parts:

infusion of medicinal plant materials: bitter berries (fruits of mountain ash, viburnum, cranberries, lingonberries) - 0.05-0.15;

infusion of medicinal herbs - not more than 0.1;

infusion of rose hips - 0.30-0.85;

rosehip syrup - 0.75;

sugar syrup - 0.75;

purified water - 10.0-10.5.

In the known device for producing herbal cocktails according to claim 1, comprising a mixer with a stem and whipping nozzles on it and a cocktail container in the form of a truncated cone with the base down, the upper portion of the container is cylindrical, and the whipping nozzles placed in the conical part of the container are triple with the boundary nozzles of the scapular type and the middle are flat, with nests convexly concave to the bottom.

The choice of exposure time, depending on the type of raw material, provides the necessary parameters for the boiling, infusion and cooling periods to obtain high-quality infusion or decoction without loss of useful components.

For stability of structure and foaming, licorice root and rose hips are added, as they contain saponins, sugars, pectin and other substances that provide the formation of foam.

The temperature regime and the introduction of Kuril tea grass or incense rhizomes containing tannins into the cocktail provide bactericidal properties of the cocktail, the shelf life of the cocktail increases.

At the same time, cocktails are stored for 8-10 days.

When thyme herb is added to the cocktail (thyme herb acts as a conductor in the collections of medicinal plants), the action of the main biologically active substances is enhanced. This ensures the prolonged action of the cocktail.

The inclusion of additives in the composition of plant raw materials before pouring it with purified water that infuses certain medicinal properties, enhances them, prolongs the shelf life of phytomedicines and corrects taste, and rose hips provides high-quality properties of phytomedicines, due to which the demand for them is kept at a fairly high level.

The preparation of multicomponent aqueous extracts that require the same conditions for extracting the active substances from the infusion together, and different ones separately with subsequent mixing, provides a more complete extraction of the necessary components from mixtures.

The use of berry and fruit syrups as flavor-correcting additives provides high-quality flavoring properties of the prepared phytomedicines. For example, strawberry syrup (it will give a special taste and smell of strawberries), malva syrup (gives sourness and hides some bitterness of medicinal herbs and astringency of fruits), etc. Syrups can be included depending on the composition of medicinal herbs.

Preparation of infusions from bitter berries (rowan, viburnum, cranberry) on an extract previously prepared by double daily infusion in cold water, followed by filtration through a double gauze filter without squeezing the raw material, eliminates bitterness from the infusion and also improves its taste.

The content in the structure of the cocktail, by weight: infusion of medicinal plant materials: bitter berries (fruits of mountain ash, viburnum, cranberries, lingonberries) - 0.05-0.15;

infusion of medicinal herbs - 0.30-0.85;

infusion of rose hips - 0.30-0.85;

rosehip syrup - 0.75;

sugar syrup - 0.75;

purified water - 10.0-10.5,

It provides the consistency necessary for preparing high-quality phytococtail.

The implementation in the device for implementing the inventive method of the upper portion of the container is cylindrical, and the whipping nozzles placed in the conical part of the container, in the middle part are flat with convexly concave downward nests, ensures the rapid creation of foam without overflowing it over the edge of the container.

The inventive method is implemented as follows.

First, decoctions of water infusions are prepared. Infusions are aqueous solutions of plant materials, infused with heating for 15 minutes, cooled for 45 minutes, decoctions are solutions that are infused with heating for 30 minutes, cooled for 10 minutes.

In the manufacture of aqueous extracts, optimal extraction conditions are provided, taking into account the standard nature of the medicinal plant material, its pulverization and histological structure; the ratio of the mass of raw materials and the volume of extract; physicochemical properties of active and associated substances and other factors affecting the quality of water extraction.

The crushed plant material is placed in a heated enameled container, poured with the calculated amount of purified water at room temperature, brought to a boil and infused (infusion) in the minimum heating mode with periodic stirring for 15 minutes (broths - 30 minutes). Then the container is removed from the stove, and the liquid is cooled with periodic stirring. Infusion - at least 45 minutes, decoctions - 10 minutes. A decoction of rose hips is infused for at least 22-24 hours.

To obtain a full range of hoods, you must use the maximum possible amount of water. The increase in the number of extractor provides a more complete extraction of the active substances and at the same time reduces their losses due to the adsorption of less concentrated extracts by raw materials.

The volume of water for the preparation of infusion is calculated by the formula:

where V ₁ is the volume of the desired aqueous extract, ml;

M _i - the mass of plant material, mg;

k _bi - coefficient of water absorption of the i-th plant material, ml / mg.

The water absorption coefficient shows the amount of liquid held by the weight unit of plant material after it is squeezed.

The composition of plant materials before washing it with water includes additives that give the extract certain medicinal properties, enhance them, extend the shelf life and correct taste.

As flavor-correcting additives, syrups from berries and fruits are used.

To prepare infusions and decoctions, 10 parts of water are taken by weight of a non-effective plant material, resulting in a concentration of 1:10.

Full cooling of the hoods occurs no earlier than after 4 hours, and in the case of infusion of rosehip berries - at least 22-24 hours.

At this time, there is an additional extraction of active substances from the raw materials, and the maximum cooling contributes to the self-purification of the liquid from ballast substances, for example, resinous substances that cause pain in the stomach.

To prepare extracts from bitter berries (fruits of mountain ash, viburnum, cranberries), their aqueous extraction is carried out on an extract previously prepared by double daily infusion in cold water, followed by filtration through a double gauze filter without squeezing the raw materials;

The cooling time of the broths - 10 minutes - is dictated by the content of high molecular weight compounds with the ability to thicken with prolonged cooling, as a result of which they are difficult to filter.

The enameled container is tightly closed by a lid and infused with heating and slight boiling, infusions over 1 liter - 25 minutes, decoctions over 1 liter - 40 minutes.

Multicomponent aqueous extracts from medicinal raw materials, requiring various extraction conditions, must be prepared separately, using the maximum possible volume of purified water, not less than 10 times the weight of the raw material. All extracts must be prepared separately, add purified water to the required volume and then combine.

The structure of the phytococktail contains, by weight parts: infusion of medicinal plant materials: bitter berries (fruits of mountain ash, viburnum, cranberries, lingonberries) - 0.05-0.15;

infusion of medicinal herbs - not more than 0.1;

infusion of rose hips - 0.30-0.85;

rosehip syrup - 0.75;

sugar syrup - 0.75;

purified water - 10.0-10.5.

The pulp of rose hips provides foam formation, which improves the conditions for the formation of phytococktail.

The mixture prepared according to the specified recipe is placed in the capacity of the device for the preparation of phytococktail and mixed.

Mixing of the mixture is carried out at a speed until a stable foam is obtained. The dosage form obtained in the form of foam - a cocktail - provides the highest completeness of absorption of the active substances of medicinal plants by the human gastrointestinal tract (GIT).

As a result, the therapeutic effect of the use of such drugs occurs faster than with conventional infusions or decoctions.

Entering the gastrointestinal tract, the foam is evenly distributed over the mucous membrane and, due to its durability, is kept on it for a certain time, providing an additional therapeutic effect.

The resulting phytococktails are able to create a high therapeutic concentration of active substances in the digestive tract without toxicity and no adverse side effects.

They can be successfully used as a therapeutic or prophylactic agent. This is of great importance for the prevention of diseases and their effective treatment in the initial period.

The use of cocktails is possible in combination with other therapeutic drugs directed action.

Improving the use of herbal cocktails is provided by the use of their fasting.

Example 1 Preparation of a Medicament for the Prevention and Treatment of Cardiovascular Disease and High Blood Pressure

- The composition of the cocktail:

Rowan fruits - 0.065 kg;

Rosehips - 0.750 kg;

Purified water - 10.580 l;

Sugar syrup - 0.750 kg;

Rosehip syrup - 0.750 kg;

The volume of the resulting cocktail is 10.500 liters.

- The composition of the cocktail:

Fruits of viburnum - 0.150 kg;

Rosehips - 0.750 kg;

Purified water - 10.580 l;

Sugar syrup - 0.750 kg;

Rosehip syrup - 0.750 kg;

The volume of the resulting cocktail is 10.500 liters.

- The composition of the cocktail:

Fruits of viburnum - 0.104 kg;

Plant collection - 0.070 kg;

Rosehips - 0.750 kg;

Purified water - 10.580 l;

Sugar syrup - 0.750 kg;

Rosehip syrup - 0.750 kg;

The volume of the resulting cocktail is 10.500 liters.

Plant collection includes, kg:

Mushroom dried grass - 0.015;

Motherwort grass - 0.010;

The fruits of Sophora Japanese shredded - 0,010;

Horsetail grass - 0,010;

Valerian roots - 0,010;

Thyme herb and incense rhizome - 0.015.

The fruits of Japanese Sophora, containing rutin, vitamin PP, not only strengthen blood vessels, but also breaks down organic deposits on their walls. Mature fruits contain 8 flavone glycosides, the main of them is sophoroside.

Mushroom grass, marshwort grass, valerian roots contain alkaloids, resins, phytosterols, carotene, vitamin C, essential oils and tannins. Plants have a calming effect on the nervous system, lower blood pressure, dilate peripheral blood vessels, slow down the rhythm of heart contractions, reduce and stop pain and inflammation, and enhance regenerative processes in damaged tissues.

Viburnum vulgaris contains bitter glycoside viburnin, tannins, phlobafen, phytosterol, resins, organic acids. Fruits affect the activity of the heart, normalize the rhythm of heart contractions, have diuretic, choleretic, anti-inflammatory and wound healing properties.

Rowan fruits contain sugar, citric, malic, tartaric and sorbic acids, cyanine chloride, tannins, bitter, carotenoids, vitamins C and P, essential oils, amygdalin glycoside. Fruits have anti-zingotic, diuretic, anti-inflammatory and vitamin properties.

Rose hips contain sugars, pectin and tannins, citric, malic and other organic acids, vitamin C, B2, K, carotene, quercetin, rubixanthin. Water infusion of fruits increases the body's resistance, has a tonic, tonic, antimicrobial, diuretic, choleretic effect.

The herb of the thyme and the incense rhizome enhance the action of the main active ingredients and improve the safety of the cocktail.

Given the different conditions for the preparation of infusions from cranberries, lingonberries and rose hips, we carry out separately:

A. Preparation of infusion of rose hips:

1. We wash the calculated number of rose hips according to the recipe, fill it with boiled purified water, boil in an enameled bowl for 20 minutes (liquid volume over 1 liter), then we insist 22-24 hours and filter.

2. Can be prepared from crushed rose hips.

Similarly, a certain amount, according to the recipe for chopped rosehips, is filled with boiled purified water and boiled in a closed enameled bowl for 2-3 hours and filtered.

The volume of the prepared infusion, if necessary, is brought to the required.

B. Preparation of infusion or decoction of bitter berries of mountain ash, viburnum

When preparing a decoction of rowan berries, it should be noted that the bitter substances found in rowan berries degrade the taste of the cocktail.

We wash the rowan berries and fill them with the calculated amount of cold purified water to obtain a cold infusion. Cold infusion is necessary to go into the extract only bitter substances.

We insist 24 hours, we do not squeeze the solution, pour out the liquid, fill it with the required amount of purified water and insist 24 hours, the resulting cold infusion is boiled with continuous stirring for 40 minutes (with a liquid volume of more than 1 liter) and immediately filtered in hot form.

We filter through a 2-layer gauze filter (since the broth contains tannins), we do not wring out the raw materials. Considering that the hood is prepared without subsequent squeezing of the raw materials, it is envisaged to increase the amount of vegetable raw materials and water by 1.3 times in comparison with the prescription (consumption ratio).

B. Preparation of infusion from medicinal plant materials:

Weigh out the required number of herbs by prescription.

In a heated enameled container (volume 12.0 l) we place 0.070 kg of plant harvest.

We measure the calculated amount of purified water, bring to a boil and fill it with prepared medicinal raw materials.

The enameled container with vegetable raw materials is tightly closed with a lid and insist on weak heating of the burner for 30-40 minutes, cooling of the mixture for 4 hours

Combine the obtained extracts from the medicinal plant material and, if necessary, bring purified water to the required volume of 9 liters.

G. Filtering and filtering:

1. Chilled infusions through a plastic sieve from large parts of fruits and seeds.

2. Filter the infusions through a 2-layer sterile gauze filter.

D. Adding syrups and final preparation:

1. To the resulting mixture of infusions add 0.75 kg of freshly prepared sugar syrup and 0.75 kg of rosehip syrup.

2. The resulting cocktail is packaged in sterile glass containers with a volume of 1.0 liter or more.

3. The containers are closed with lids and supplied with labels with the name of the cocktail, the date of manufacture and the name of the pharmacist.

4. Shelf life - 2 days in a cool dark place.

5. The resulting product is mixed (whipped) with a mixer until a foam forms.

For stability of structure and foaming, licorice root and rose hips are added, as they contain saponins, sugars, pectin and other substances that provide the formation of foam.

The temperature regime and the introduction of Kuril tea grass or incense rhizomes containing tannins into the cocktail provide bactericidal properties of the cocktail, the shelf life of the cocktail increases

At the same time, cocktails are stored for 8-10 days.

When thyme herb is added to the cocktail (thyme herb acts as a conductor in the collections of medicinal plants), the action of the main biologically active substances is enhanced. This ensures the prolonged action of the cocktail.

Example 2 using the method:

Preparation of a medicament for the prevention of chronic inflammatory diseases of the urinary tract:

- Structure:

Fruits of cranberries, cranberries - 0.104 kg;

Plant collection for cystitis, pyelonephritis - 0.070 kg;

Rosehips - 0.750 kg;

Purified water - 10.580 l;

Sugar syrup - 0.750 kg;

Rosehip syrup - 0.750 kg.

The volume of the resulting cocktail is 10.500 liters.

Plant collection includes, kg:

Pear grass of round-leaved - 0,015;

Grass cuffs - 0.015;

The grass of the hog uterus (one-sided orthilia) - 0.010;

Echinacea herb - 0.010;

Aspen bark - 0.005;

Thyme herb and incense rhizome - 0.015.

Plant collection effectively affects all types of pathogenic microorganisms, leading to inflammatory diseases of the genital organs. The antiseptic and anti-inflammatory effect is due to the presence in the composition of herbs hydroquinones released in the body during the hydrolysis of arbutin and methylarbutin under the action of enzymes and acids. These properties are possessed by the grass of the uterine uterus, round-leaved wintergreen, cuff. The therapeutic effect is enhanced by the specific action of tannins and their hydrolysis products (aspen bark, incense rhizome). The fruits of lingonberries and cranberries in this case exhibit not only diuretic, but also anti-inflammatory and bactericidal effects.

The herb of the thyme and the incense rhizome enhance the action of the main active ingredients and improve the safety of the cocktail, as well as show their therapeutic effect.

Example 3 using the method:

Preparation of a medicament for the prevention of chronic inflammatory diseases of the upper respiratory tract:

- Structure:

Fruits of cranberries, cranberries - 0.104 kg;

Plant collection for diseases of the upper respiratory tract - 0.070 kg;

Rosehips - 0.750 kg;

Purified water - 10.580 l;

Sugar syrup - 0.750 kg;

Rosehip syrup - 0.750 kg.

The volume of the resulting cocktail is 10.500 liters.

Plant collection includes, kg:

Rhizome meadowsweet - 0,010;

Grass cuffs - 0.010;

Tricolor violet grass - 0.010;

Horsetail grass - 0,010;

The root of the Althaea officinalis - 0.010;

Echinacea herb - 0.010;

Thyme herb and licorice root - 0.010.

Marshmallow root contains up to 35% of mucus, which causes an expectorant effect. Lubaznik rhizome is a natural antibiotic. The common cuff contains tannins with anti-inflammatory and bactericidal effects. Tricolor violet contains rutin, saponins, carotene, tartaric and salicylic acids. The combination of herbs in the collection dilutes sputum, enhances expectoration, and has a strong anti-inflammatory effect. Echinacea herb containing echinacoside glycoside, enhancing the body's immune forces. All the considered compounds have a beneficial effect not only on diseased organs, but also on the most common concomitant pathology. Based on the composition, plant harvests are the optimal means due to the multifactorial nature of the effects of their constituent components, which have a synergistic effect.

Thyme herb and licorice root enhance the action of the main active ingredients and improve the structure of the cocktail, as well as show their therapeutic effect.

The preparation of the infusion is similar to the previous example.

A device for implementing the method (drawing) includes a mixer 1, mounted on an arm 2, with a rod 3 and whipping nozzles 4, 5, 6 on it and a container 7 for whipping a cocktail in the form of a truncated cone with the base downward, the upper portion of the container 7 is made cylindrical. The whipping nozzles 4, 5, 6, placed in the conical part of the container 7. are triple with boundary nozzles 4 and 6 of the scapular type and the middle 5 is flat with nests convexly concave downward.

The claimed device operates as follows.

A phytomedicidal mixture is placed in the conical part of the container 7 and the mixer 1 is turned on. Rotating nozzles with a high speed create a phyto-cocktail from the mixture.

Unlike the famous cocktail (according to USSR author's certificate No. 1074475 "Milkshake"), which has only nutritional value, we have proposed a number of herbal cocktails with medicinal properties:

- The claimed cocktails contain a minimum amount of medicinal plant material, they can be included in the diet for children, depending on the direction of the therapeutic effect.

- Unlike the opposed solution, licorice is added for structural stability and foaming in the amount of: 10-15 grams per 10 liters, i.e. per 100 parts of a cocktail, 0.1-0.15 parts of licorice. For one glass of finished whipped cocktail, the licorice content is 0.02-0.04 grams.

- At the same time, we note that when mint is used for more than a month, an irritating effect on the gastrointestinal tract is observed, but St. John's wort is not shown to everyone, especially men (the effect of reducing potency). In our solution, herbs in the smallest possible quantity are proposed.

- The claimed cocktails contain a minimum number of herbs, providing the onset of therapeutic therapeutic action within 10-15 minutes after administration.

- When thyme herb is added to the cocktail (thyme herb acts as a conductor in the collections of medicinal plants), the action of the main biologically active substances is enhanced. This ensures the prolonged action of the cocktail.

- Beating the declared cocktails is carried out in 20-30 seconds, but not less than 2 minutes, because at the same time, the integrity of cell structures is destroyed.

- In the opposed solution, fruit syrup is used in proportions of 5-10 parts, in our - 2-2.5 parts. The cocktail is moderately sweet.

- The temperature regime and the introduction of Kuril tea grass or incense rhizomes containing tannins into the cocktail provide bactericidal properties of the cocktail, the shelf life of the cocktail increases. At the same time, cocktails are stored for 8-10 days.

- Cocktails from medicinal plant materials (rowan, viburnum, lingonberry, cranberry with the addition of medicinal plant collection and infusion of rose hips) are much more effective than infusions and decoctions, have no side and negative effects, have a targeted pronounced therapeutic effect, contribute to improved blood circulation, remove toxins, have anti-inflammatory, antiviral, and bactericidal effects. The therapeutic, positive effect of the application is observed in the first minutes of administration and lasts a long time. When using ordinary infusions and decoctions, the effect is observed much later.

Feasibility or other efficiency

1. The creation of highly effective cocktails from plant materials.

2. Improving the effectiveness of therapeutic effects on the body through the use of foamed drugs.

Claims (2)

1. A method of producing a phytococktail of bitter berries, characterized in that the bitter berries are infused with cold water for 2 days, filtered through a double gauze filter without squeezing the raw materials, water extract of herbs, rosehip infusion, rosehip syrup are added to the resulting infusion of bitter berries sugar syrup, with the components taken in the following parts by weight: Infusion of Bitter Berries 0.05-0.15 Infusion of medicinal herbs No more than 0.1 Rosehip infusion 0.30-0.85 Rosehip Syrup 0.75 Sugar syrup 0.75 Purified water 10.0-10.5 2. The device for producing a phytococktail according to claim 1, comprising a mixer with a stem and whipping nozzles on it and a cocktail container in the form of a truncated cone with the base downward, characterized in that the upper portion of the container is cylindrical, and the whipping nozzles placed in the conical part of the container , made triple with boundary nozzles of the scapular type and the middle - flat, with nests convexly concave downward.