RU2304399C2 - Fermented grass beverage (versions), method for producing the same (versions), and method for introducing of bitters into beverages - Google Patents

Abstract

FIELD: production of fermented grass beverage useful for health.

SUBSTANCE: beverage contains extract of Andrographis plant, extract of barley, wheat and/or fruit, and ethanol in concentration of from 3 to 13% on conversion to total of beverage, and, possibly, extract of Tinospora plant and other additives. Said beverage does not contain hops though it has taste characteristic of beer. Invention also refers to method for producing of grass beverage useful for human health, preferably, method for introducing of betters into said useful beverage, and method for utilization of said beverage as beer or for producing of beer having indicated medicinal properties characteristic of antioxidants, relaxant, choleretic means, cardiotonic, emictory, digestion facilitating agent, and immune modulator.

EFFECT: provision for producing of beverage free of harmful effect and useful for human health.

60 cl, 8 ex

Description

The present invention relates to a healthy fermented herbal drink containing an extract from the Andrographis plant, an extract from barley, wheat and / or fruit and ethanol at a concentration of 3-13% based on the entire healthy drink and, possibly, an extract from the Tinospora plant and others additives, and the specified drink does not contain hops, but still has a characteristic taste of beer, but without a harmful effect and brings several medicinal properties of an antioxidant, sedative (relaxant), choleretic, cardiotonic, diuretic agent, promotes digestion, and an immunomodulator, and also relates to a method for producing such a healthy drink, preferably to a method for introducing bitterness into said healthy drink, and using it as a beer or for producing beer with the indicated medicinal properties.

Beer is an alcoholic beverage made from malted (sprouted) grain, hops, yeast and water. Fruits, herbs and spices are also used for taste. In the past, “beer” and “el” meant different things - “el” meant a drink made without hops, while “beer” was made using hops. Now almost all commercial products use hops obtained from female strobes Himulus lupulus, a plant of temperate latitudes cultivated in England, Germany, Belgium, France, Russia and California. In India, hops can only be cultivated at high altitudes in Kashmir and the Himalayas. The inventors have conducted important studies of wild medicinal plants found in India, which have a bitter taste and can be substituted for hops in alcoholic beverages, preferably beer.

We refer to the World Wide Web site (http://www.botanical.com/botanical/mgmh/h/hops--32.html), which contains recipes for herbal beers such as Dandelion (dandelion), Nettle (nettle), Meadow (meadow), Sweet (sweet), Yarrow (yarrow). Hop Bitters (bitter hops) are mentioned as a drink to improve appetite, and Nettle beer (nettles) is often used as a treatment for gouty and rheumatic pains, as described on the website (http://www.botanical.com/botanical/mgmh /n/nettle.03.html).

We also refer to the website http: //www.foodnavigator.com-news letter, 2.1.2001, which indicates that Riva Brewery (Dentegem, Belgium) brews fruit beers with cherries and strawberries. There is another link to Soma Products Co (Cherry Hill, NJ) at www.somaherb.com, which produces Soma herb, a non-alcoholic herbal beer containing only 70 calories per bottle. SOMA is a specific blend of herbs. Skullcap (Scullcap), Passionflower (Passion Flower), St. John's Wort (St. John's Wort), Kava Kava. This herbal composition was created so that the consumer relaxes and feels the satisfaction of a healthy herbal alcoholic beverage.

We also refer to the website (http://www.winxwired.com/4point3/ bp43.html), where beer with a specific taste is prepared using oysters, carrots, peppers, raspberries, strawberries, cherries and other fruits. Another “medicinal herbal beer” was created using bog myrtle and yellow and swamp rosemary instead of hops.

Stephen Beaumont (1999) tested a new beer flavored with fresh oranges, made by the brewing company Craftsman, California.

At http://www.sallys-place.com/-beverages/ber, Sarah Dorsam, a beer expert, describes the history of brewing, wheat beer, vintage beer, Oktoberfest, real ale, red beer, sake, dark beer, Belgian beers etc. and her 10 favorite beers. Almost all types of beer contain either hop or hop flavor for bitterness.

The site: http://www.foodnavigator.com/ingredients2 describes concentrated beer. It is prepared by drying the beer by spraying with maltodextrin, which removes water and alcohol and concentrates the taste of beer in free-flowing powder.

JP 2000060486 describes a product and a drink that acts against high blood cholesterol and anti-inflammatory action, contain Tinospora tuberculata powder or its extract in a ratio of 1-7%. Other properties, such as antioxidant, immunity enhancing, anti-obesity, prolong life and liver protection, were not found in this drink, and it has also been reported that this plant is an alternative to hops to add bitterness to beer.

On the website http // www.mediket2000.com / alternativemedi / ayurvedtherapy Tinospora cordifolia is mentioned as an alternative medicine used in Indian medicine ("Ayurveda"). It is reported that this is a good tonic that promotes the formation of new tissues, prolongs life, helps rejuvenate the body, and also helps with stress and overwork.

At www.ayurvedhealthcare.com, Tinospora cordifolia is regarded as an antioxidant, immunomodulator, hypoglycemic agent, analgesic, tonic, antipyretic, anti-arthritic, anti-inflammatory, anti-allergic and anti-stress agent, and it is also reported that its use is beneficial for patients with AIDS.

The site http://www.realbeer.com/spencer/ provides a detailed description of the preparation of beer using hops.

At http://www.geocities.com/heart-land/prairie/3490/

herbal-rem.html describes the medicinal properties of beer, such as sedative, soothing the stomach, diuretic, increases appetite, stimulating, antispasmodic properties. Properties such as antioxidant, immunity enhancing, anti-aging, energizing and protecting the liver are not found in hops.

Diet or food therapy is the latest trend in a health program. Currently, it is believed that in the next century there will be more dieticians than there are general practitioners, since many diseases can be prevented if proper nutrition is prescribed. Consuming the right foods and drinks should be consistent with climate, age, and constitution. People's life is becoming more scientific with an increasing emphasis on protecting health. Rich traditional dietary practices prevail in various communities, varying by region, which has now been discovered to help maintain good health. In India, they traditionally consume over 1,000 different spirits, soft drinks and medicinal drinks. But, unfortunately, with the advent of various exotic drinks, many of the local drinks, which are most often prepared on a vegetable basis, quickly disappear and some of them are already completely forgotten.

The main objective of the present invention is to provide a healthy herbal drink.

Another object of the present invention is to provide a healthy, fruit-based herbal drink.

Another objective of the present invention is to provide a healthy herbal drink using the Andrographis plant.

Another objective of the present invention is to provide a healthy herbal drink using the Andrographis plant in combination with the Tinospora plant.

Another objective of the present invention is to provide a healthy herbal drink with medicinal properties.

Another objective of the present invention is the creation of a healthy herbal drink with a taste of beer.

Another objective of the present invention is to provide a method for producing a healthy herbal drink with medicinal properties.

Another objective of the present invention is to provide a method for introducing bitterness into a healthy herbal healthy drink.

Another objective of the present invention is the preparation of herbal beer containing Andrographis, to replace hops to give bitterness.

The present invention relates to a fermented healthy herbal drink comprising an Andrographis plant extract, barley, wheat and / or fruit extracts and ethanol in a concentration of from 3 to 13% based on the entire healthy drink, and possibly an extract from the Tinospora plant and others additives, and the specified drink does not contain hops, but at the same time has a characteristic beer taste without harmful effect and has a number of medicinal properties, including the properties of an antioxidant, relaxant, choleretic agent, cardiotonic, diuretic second means, agent promoting digestion and immunomodulator, and also relates to a method for obtaining useful herbal health drink, preferably a method of introducing bitterness into said beverage, and to the use of the drink as a beer or to produce beer with said medicinal properties.

Accordingly, the present invention relates to a fermented herbal fruit-friendly healthy drink used as an antioxidant, cardiotonic, diuretic, digestive agent, choleretic agent, relaxant and immunomodulator, including Andrographis plant extract with a fruit extract concentration of from 0, 5 to 10%, and ethanol in a concentration of 3 to 13%, based on the entire healthy herbal drink, possibly an extract from the Tinospora plant and other additives.

In one embodiment of the present invention, the additives are selected from the group consisting of coloring agents, sugar, soda, and preservatives.

In yet another embodiment of the present invention, the fermentation enhancer is selected from the group consisting of wheat and barley grains.

In yet another embodiment of the present invention, the fruit is selected from the group consisting of Mangifera indica, Phyllanthus emblica, Psidium guajava and Citrus spp.

In yet another embodiment of the present invention, said healthy drink obtained with a combination of extracts from the Andrographis and Tinospora plants is superior to the drink obtained from the extract from only the Tinospora plant or Andrographis only.

In yet another embodiment of the present invention, the plant extract is obtained in an aqueous medium or an organic medium. The nature of the medium does not affect the properties of the specified drink.

In yet another embodiment of the present invention, the beverage contains extracts of the Andrographis and Tinospora plants in a ratio between 25: 1 and 1: 150.

In yet another embodiment of the present invention, a fermentation enhancer is mixed with a fruit extract in a concentration of from 10 to 20%.

In yet another embodiment of the present invention, the beverage may be freshly prepared all year round.

In yet another embodiment of the present invention, the plant extract is mixed with the fruit base material in a concentration of from 0.5 to 2%.

In yet another embodiment of the present invention, sugar is added to the fruit extract in a ratio between 1: 3 and 2: 5.

In yet another embodiment of the present invention, sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain an herbal drink.

In another embodiment of the present invention, the bitterness indicator is in the range between 175 and 210.

In yet another embodiment of the present invention, all vegetative parts of said plants contribute to bitterness.

In yet another embodiment of the present invention, the alcohol content is from 2 to 8%.

In yet another embodiment of the present invention, the beverage has a flavor.

In yet another embodiment of the present invention, the drink has refreshing properties.

In yet another embodiment of the present invention, the beverage has the property of quenching thirst.

In yet another embodiment of the present invention, the drink provides a quick burst of energy.

In yet another embodiment of the present invention, the drink helps fight obesity.

In yet another embodiment of the present invention, the beverage is a health protecting and prophylactic beverage.

In yet another embodiment of the present invention, the medicinal properties of said plant extract are not affected by the presence of other components of said beverage.

One of the objects of the present invention relates to a method for producing a fermented herbal healthy fruit-based drink that can be used as an antioxidant, cardiotonic, diuretic, digestive agent, choleretic relaxant and immunomodulator containing Andrographis plant extract in a concentration of from 0 , 5 to 10%, fruit extract, and ethanol in a concentration of 3 to 13% based on the entire drink, possibly extract from the Tinospora plant and other additives.

In an embodiment of the present invention, an aqueous extract is obtained from said plant.

In yet another embodiment, the aqueous extract is concentrated.

In yet another embodiment, lyophilization of the concentrated extract is carried out.

In yet another embodiment, said fruit extract is ground.

In yet another embodiment, sugar is added to the chopped fruit extract.

In yet another embodiment, a fruit base material is prepared.

In yet another embodiment, said base material is autoclaved.

In yet another embodiment, a fermentation intensifier and a lyophilized extract are mixed with the base material.

In yet another embodiment, fermentation starter is added to the mixture under aseptic conditions.

In yet another embodiment, the mixture is fermented for 4-10 days.

In yet another embodiment, the fermented material is filtered.

In yet another embodiment, the filtrate is pasteurized.

In yet another embodiment, an herbal drink base is prepared.

In yet another embodiment, water is added to the base of the herbal drink.

In yet another embodiment, a fruit-based fermented healthy drink is prepared.

In yet another embodiment, preservatives and coloring agents are added to the beverage.

In yet another embodiment, the additives are selected from the group consisting of coloring agents and preservatives.

In another embodiment, the fermentation enhancers are selected from the group consisting of wheat and barley grains.

In yet another embodiment, said healthy drink obtained with a combination of extracts from the Andrographis and Tinospora plants is superior to the drink obtained from the extract from only the Tinospora plant or Andrographis only.

In yet another embodiment, the plant extracts of Andrographis and Tinospora are in a proportion between 25: 1 and 1: 150.

In yet another embodiment, parts of the plants are ground in water in a ratio between 1: 1 and 1: 1.5 to obtain an aqueous extract.

In yet another embodiment, the aqueous extract can be obtained in both hot and cold water.

In yet another embodiment, the fermentation intensifier is mixed with a fruit-based semi-finished product in a concentration of from 10 to 20%.

In yet another embodiment, the specified drink can be freshly prepared all year round.

In yet another embodiment, the plant extract is mixed with a fruit cake in a concentration of from 0.5 to 2%.

In yet another embodiment, sugar is added to the fruit filtrate in a ratio between 1: 3 and 2: 5.

In yet another embodiment, sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain an herbal drink.

In yet another embodiment, the specified drink has an indicator of bitterness between 175 and 210.

In yet another embodiment, all the vegetative parts of these plants contribute to bitterness.

In yet another embodiment, the alcohol content in the specified drink is from 2 to 8%.

In yet another embodiment, said beverage has a flavor.

In yet another embodiment, said beverage has refreshing properties.

In yet another embodiment, said beverage has the property of quenching thirst.

In yet another embodiment, the specified drink provides a quick burst of energy.

In yet another embodiment, said beverage fights fatigue.

In yet another embodiment, said beverage is a health protecting and prophylactic beverage.

In yet another embodiment, the medicinal properties of said plant extract are not affected by the presence of other components of said beverage.

Another object of the invention relates to a fermented healthy beverage, such as hop-free herbal beer, which has a characteristic bitter taste of beer, useful as an antioxidant, cardiotonic, diuretic, digestive agent, choleretic agent, relaxant and immunomodulator, including Andrographis plant extract in a concentration of 0.5 to 10%, fruit extract and ethanol in a concentration of 3 to 13% based on the entire drink, possibly an extract from the Tinospora plant and other additives.

In yet another embodiment, for preparing herbal beer, additives are selected from the group consisting of coloring agents, sugar, soda, and preservatives.

In yet another embodiment, the prepared herbal beer has a bitterness index between 175 and 210.

In yet another embodiment, when preparing herbal beer, all the vegetative parts of said plants contribute to bitterness.

In yet another embodiment, in the preparation of herbal beer, the alcohol content is from 2 to 8%.

In yet another embodiment, said beverage obtained with a combination of extracts from Andrographis and Tinospora plants is superior to a drink with extract from only Tinospora plant or Andrographis only.

In yet another embodiment, the herbal beer contains extracts of the Andrographis and Tinospora plants in a ratio between 25: 1 and 1: 150.

In yet another embodiment, the herbal beer may be freshly prepared all year round.

In yet another embodiment, in herbal beer, plant extract is mixed with fruit base material in a concentration of from 0.5 to 2%.

In yet another embodiment, in the preparation of herbal beer, sugar is added to the fruit base material in a ratio between 1: 3 and 2: 5.

In yet another embodiment, in the preparation of herbal beer, sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain an herbal drink.

In yet another embodiment, herbal beer has a flavor.

In yet another embodiment, herbal beer has refreshing properties.

In yet another embodiment, herbal beer has the property of quenching thirst.

In yet another embodiment, herbal beer provides a quick burst of energy.

In yet another embodiment, herbal beer fights fatigue.

In yet another embodiment, herbal beer is a health protecting and preventative beverage.

Another object of the invention relates to a method of introducing bitterness into a beverage and using said beverage as an herbal beer, said beer not containing hops, however, it has a characteristic bitter taste and also brings medicinal properties, moreover, the beverage contains an extract from the Andrographis plant in a concentration of 0, 5 to 10%, fruit extract and ethanol in a concentration of 3 to 13% and, possibly, Tinospora plant extract and other additives.

In yet another embodiment, an extract is obtained from said plant.

Another option involves concentrating the aqueous extract.

Another option involves lyophilization of the concentrated extract.

Another option involves chopping an optional fruit extract.

In yet another embodiment, the lyophilized extract is mixed with sugar.

In yet another embodiment, fermentation starter is added to the mixture from step (v) under aseptic conditions.

In yet another embodiment, the mixture from step (vi) is fermented for 4 to 10 days.

In yet another embodiment, the fermented material is filtered.

In yet another embodiment, the resulting filtrate is pasteurized.

In yet another embodiment, an herbal drink base is prepared.

In yet another embodiment, soda water is added to the herbal drink base.

In yet another embodiment, herbal beer is prepared.

In yet another embodiment, said additives are selected from the group consisting of coloring agents and preservatives.

In yet another embodiment, the specified drink obtained with a combination of extracts from the plants Andrographis and Tinospora is superior to the drink obtained with the extract only from the plant Tinospora or only Andrographis.

In yet another embodiment, said beverage is an antioxidant, a cardiotonic, a diuretic, a digestive aid, a choleretic, a relaxant, and an immunomodulator.

In yet another embodiment, the drink contains plant extracts of Andrographis and Tinospora in a ratio of between 25: 1 and 1:50.

In yet another embodiment, parts of the plants are ground in water in a ratio between 1: 1 and 1: 1.5 to obtain an aqueous extract.

In yet another embodiment, said aqueous extract can be obtained by adding both cold and hot water to the plant material.

In yet another embodiment, the specified drink can be freshly prepared all year round.

In yet another embodiment, the concentration of the plant extract is from 0.5 to 2%.

In yet another embodiment, sugar is added to the mixture in a ratio between 1: 3 and 2: 5.

In yet another embodiment, sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain an herbal drink.

In yet another embodiment, the bitterness of said beverage is between 175 and 210.

In yet another embodiment, all the vegetative parts of these plants contribute to bitterness.

In yet another embodiment, the alcohol content in the specified drink is from 3 to 13%.

In yet another embodiment, said beverage has a flavor.

In yet another embodiment, said beverage has refreshing properties.

In yet another embodiment, said beverage has the ability to quench thirst.

In yet another embodiment, the specified drink provides a quick burst of energy.

In yet another embodiment, said beverage fights fatigue.

In yet another embodiment, said beverage is a health protecting and prophylactic beverage.

In yet another embodiment, the medicinal properties of said plant extract are not affected by the presence of other components of said beverage.

In yet another embodiment, the advantage of using these plants in said healthy drink is that they are available year-round in tropical areas, and their vegetative parts, such as leaves and stems, have all of the above medicinal properties.

In yet another embodiment, the vegetative portions of selected plants may give the drink a bitterness.

In yet another embodiment, parts of the medicinal herbs are selected from leaves, stems, roots and the entire plant.

In yet another embodiment, selected parts of the plants are ground in water in a ratio between 1: 1 and 1: 1.5 to obtain plant sap.

In yet another embodiment, upon receipt of a plant extract, three layers of an aqueous plant extract are separated.

In yet another embodiment, the aqueous layer is concentrated using a rotary evaporator at a temperature of 50 ° C.

In yet another embodiment, all three layers are lyophilized to obtain the corresponding powder.

In yet another embodiment, the raw fruits used to produce a healthy fruit-based beverage are purified.

In yet another embodiment, said peeled fruit and a medicinal plant are ground separately at room temperature.

In yet another embodiment, the crushed medicinal plant is mixed with water in a ratio between 1: 3 and 2: 7.

In yet another embodiment, the crushed fruits and the aqueous mixture of medicinal herbs are individually filtered through muslin (calico).

In yet another embodiment, a bitter powder (bitter powder) is prepared from a plant extract.

In yet another embodiment, a fruit base is prepared from crushed fruits.

In yet another embodiment, the base material is autoclaved under a pressure of about 0.1 MPa for 15-20 minutes.

In yet another embodiment, the specified mixture is fermented for 4-10 days in the laboratory or 30-48 hours in fermenters.

In yet another embodiment, said fermented material is filtered through muslin (calico).

In yet another embodiment, said filtrate is centrifuged at 10,000 rpm for 15-30 minutes.

In yet another embodiment, said filtrate used as a base for an herbal drink is pasteurized.

In yet another embodiment of the present invention, said cereal grains are crushed and boiled or pulverized.

In yet another embodiment, the combination of plant extracts from Andrographis and Tinospora has the best antioxidant, immunomodulatory, liver protecting, diuretic, sedative, energizing, digestive and choleretic properties.

In one embodiment, herbal beer made with a combination of Andrographis and Tinospora plants is of a higher quality than beer made using only one of these plants.

In yet another embodiment, herbal beer does not have the disadvantages of regular beer.

In yet another embodiment, herbal beer has the characteristic bitterness of regular beer.

In yet another embodiment, herbal beer has useful properties such as antioxidant, anti-fatigue, health, immunomodulatory, liver and diuretic properties.

In yet another embodiment, raw mango (optional) is used as the base material to create a fruit-based herbal beer with all the desired properties of an Andrographis plant, alone or in combination with Tinospora.

In yet another embodiment, the combination of Andrographis and Tinospora plant extracts has improved antioxidant, immunomodulatory, liver protecting, diuretic, sedative, anti-fatigue, digestive and choleretic properties.

In one embodiment, the fermented herbal healthy drink, which can be used as an antioxidant, cardiotonic, diuretic, digestive agent, choleretic agent, relaxant and immunomodulator, contains an extract from the Andrographis plant in a concentration of from 0.5 to 10%, an extract from barley and / or wheat and ethanol in a concentration of 3 to 13% based on the entire herbal healthy drink, possibly extract from the Tinospora plant and other additives.

In another embodiment, a method for producing a fermented herbal healthy drink used as an antioxidant, cardiotonic, diuretic, digestive agent, choleretic agent, relaxant and immunomodulator containing an extract from Andrographis plant in a concentration of from 0.5 to 10%, extract from barley and / or wheat and ethanol in a concentration of 3 to 13% based on the entire healthy drink, possibly extract from the Tinospora plant and other additives.

In yet another embodiment, an aqueous extract is obtained from the Andrographis plant.

In yet another embodiment, the aqueous extract is concentrated.

In yet another embodiment, the concentrated extract is lyophilized.

In yet another embodiment, sugar is added to the wheat and / or barley extract to provide a base material.

In yet another embodiment, said base material is autoclaved.

In yet another embodiment, a fermentation enhancing agent is mixed with a lyophilized extract of the base material.

In yet another embodiment, fermentation starter is added to the mixture from step (vii) under aseptic conditions.

In yet another embodiment, the mixture from step (viii) is fermented for 4-10 days.

In yet another embodiment, the fermented material is filtered.

In yet another embodiment, the resulting filtrate is pasteurized.

In yet another embodiment, sparkling water is added to the pasteurized filtrate.

In yet another embodiment, a fermented healthy drink is prepared.

In yet another embodiment, preservatives and coloring agents are added to the beverage from step (xiii).

Local "tasters" (beer lovers) in the amount of about 100 people said that they liked this herbal drink and that the herbal drink according to the invention could replace ordinary beer. The indicated herbal drink was liked by its specific bitter shade and medicinal properties. The survey results of this group are attached.

The bitterness of various samples was determined in accordance with the method described in "Methods of quality control of medicinal plants") ("Ouality control methods for medicinal plants", WHO, 1998). However, chloroquin phosphate was used as a standard of bitterness in this method instead of quinine hydrochloride. The bitterness of various batches of herbal drink ranged from 180 to 207.

Herbal Batch The indicator of bitterness 1.With Andrographis extract (based on barley) 180.44 2.With Tinospora + Andrographis extracts (based on mango) 193.33 3.With Andrographis only extract (based on mango) 206.22 4.With Tinospora extract (based on barley) 200.62

The same indicator was determined for the commercially available Haywards 5000 beer - 189.03.

The percentage of alcohol in different samples of the drink was determined by determining the specific gravity to determine the vol.% Alcohol in beer, according to Official Methods of Analysis AOAC (4th ed.), 1984. This value varied from 2% to 8% in the corresponding batches of grass a drink.

Herbal Drink Party Alcohol percentage 1. With Andrographis extract (based on barley) 2.75% 2.With Tinospora + Andrographis extracts (based on mango) 6.45% 3.With extract only
Andrographis (mango based) 5.71% 4. With Tinospora extract (based on barley) 2.48%

The same indicator was determined for commercially available beer.

Haywards 6.68%

01QBAA650

019113750

It is reported that medicinal plants used in a fermented herbal drink have antioxidant, immunomodulatory, anti-fatigue and liver protecting properties. None of the commercially available beers had the above properties.

The following examples are intended to illustrate the invention in accordance with the features of the present invention, but in no way limit the invention.

Example 1

Mix 2.5 kg of barley malt, 750 g of sugar with 2.5 liters of distilled water. Add 40 g of the lower layer of Andrographis spp extract. and 25 g of yeast and maintain the material in the fermenter for 48 hours at a temperature of 30 ° C. After fermentation is complete, the mixture is filtered and pasteurized, centrifuged at 12,000 rpm for 15 minutes. A beverage is prepared by adding 25 ml of sparkling water to 15 ml of the resulting beer. Preservatives are added in a concentration of 2 to 10%. Tartrazine is added as a tinting agent.

Example 2

Mix 2.0 kg of crushed and boiled wheat, 0.5 kg of sugar with 2 liters of distilled water. 25 g of the lower layer and 5 g of the middle layer of the Andrographis aqueous extract and 25 g of yeast are added and the material is kept in the enzyme for 48 hours at a temperature of 30 ° C. After fermentation is complete, the mixture is filtered and pasteurized. Centrifuged at 12,000 rpm for 15 minutes. A beverage is prepared by adding 25 ml of sparkling water to 15 ml of the resulting beer. Preservatives are added in a concentration of 1 to 13%. Caramel is added as a tinting agent.

Example 3

10 kg of barley malt extract, 4.0 kg of sugar, 150 g of Tinospora aqueous extract, 2 g of Andrographis aqueous extract and 70 ml of Saccharomyces yeast strain (yeast) are mixed with 15 liters of distilled water and the material is kept in a fermenter for 40 hours at a temperature of 30 ° C. After fermentation is complete, the mixture is filtered and pasteurized, then centrifuged at 12,000 rpm for 30 minutes. A beverage is prepared by adding 25 ml of sparkling water to 15 ml of the resulting beer. Preservatives are added in a concentration of 0.5 to 7%. SO _{2 is} added as a preservative.

Example 4

2.4 kg of mango pulp are mixed with 2.0 kg of sugar. 2.5 liters of distilled water are added, then the mixture is autoclaved. Add 40 g of the lower layer of Andrographis spp. Extract, 25 g of yeast (sourdough) and 0.5 kg of barley. Maintain the material in the fermenter for 36-98 hours. After fermentation, the mixture is filtered and pasteurized, centrifuged at 12,000 rpm for 15 minutes. A drink is prepared by adding 25 ml of sparkling water to 15 ml of a golden solution of a golden color and a pinch of salt. Preservatives are added in a concentration of 1 to 15%.

Example 5

2.4 kg of mango pulp are mixed with 2.5 kg of sugar and 2.5 liters of distilled water. The mixture is autoclaved. 175 g of an aqueous extract of Tinospora are added to 25 g of a dried aqueous extract of Andrographis spp., A strain of Saccharomyces and 0.5 kg of crushed wheat. The mixture was incubated for 5 days for fermentation at a temperature of 30 ° C. Then the beer is filtered and pasteurized. To obtain a clear golden color, the beer is centrifuged at 10,000 rpm for 30 minutes. To prepare the drink, 10 ml of the original herbal drink is diluted with 25 ml of sparkling water. Preservatives are added. Tert-butyl hydroquinine is added as an antioxidant.

Example 6

20 liters of mango juice are mixed with 6.4 kg of sugar, 20 liters of distilled water are added and the mixture is autoclaved. 2 g of dried Andrographis extract, 100 ml of yeast yeast and 1.6 kg of barley are added. The material is kept in the fermenter for 36 hours. After fermentation is complete, the mixture is filtered and pasteurized, then centrifuged at 12,000 rpm for 15 minutes. A drink is prepared by adding 25 ml of sparkling water to 15 ml of a golden solution of a golden color and a pinch of salt. Preservatives are added in a concentration of 4 to 20%.

Example 7

2 liters of Phyllanthus emblica fruit juice are mixed with 1 kg of sugar, then 2 liters of distilled water are added, the mixture is autoclaved for 30 minutes under a pressure of about 0.1 MPa. 20 g of the middle and lower layers of the Andrographis extract and 100 g of yeast are added. The mixture was allowed to ferment for 5 days, filtered and centrifuged at 12,000 rpm for 45 minutes, and then autoclaved. Then 10 ml of the base of herbal beer is diluted with 25 ml of sparkling water, and the drink is ready to drink. Preservatives are added if desired.

Example 8

3 liters of watermelon juice, 1.5 liters of pomegranate juice, 405 g of sugar are mixed, then 25 g of Andrographis aqueous extract is added, and the mixture is autoclaved. Then add 20 ml of strain Saccharomyces. After 4 days to complete the fermentation, the material is filtered, centrifuged at 12,000 rpm for 30 minutes, and then autoclaved for 15 minutes. Add 20 ml of said water to 10 ml of the above starting herbal beer and add a pinch of salt. Preservatives are added.

date of Surname and address Taste Notes 6/7/2000 KRISHNA BEHARI
TRIVEDI (AIR, Lucknow) very good This is a very good drink for everyone. 6/7/2000 MEENU KHANNA, P.Ex. (AIR, Lucknow) Good taste with
characteristic shade of bitterness A hue of bitterness needs to be removed 6/7/2000 Dr. Anita
GAUTAM Sounds like a good substitute for beer drinkers very very interesting drink! Congratulations! 7/7/2000 Dr.R.K.GUPTA very good (i) However, the beverage requires some modification with respect to the fact that its alcohol content should be about 4%
(ii) Sweetness should be slightly reduced (it can be reduced after increasing the alcohol content)
(iii) mixing with sparkling water is not enough 12/7/2000 S.K.TANDON Good If it is aromatized, the drink will be accepted by consumers. The drink is very similar to beer. 11/08/2000 RAMESH V.BHATT
(Deputy Director Sr. Gr.) NATIONAL INSTITUTE OF NUTRIENTS, Hyderabad-500 009 Acceptable but requires improvement The drink has a strong aftertaste of fermentation. May be marketed for specific populations, such as a group of people with health concerns. 11/08/2000 ANUP P.S.KADE 131 / 8A, Chandigarh-100018 I like its taste. Especially the taste that remains on the tongue after the drink is drunk The drink can be a good substitute for carbonated water drinks, and also improves health 11/08/2000 D.K.Upreti, Scientist Tastes good, but too sweet. Needs improvement Alcohol content should be increased. 11/08/2000 AJAY KUMAR, JS (CSIR) Good This drink can make us leaders of the World Market and return India to the place it should rightfully occupy. 11/08/2000 RADHA K.MAHESHWARI, (US) Excellent I was very impressed, and in the future I would like to work together with you and your institutes 11/08/2000 Dr. D.PRAKASH, Scientist (NBRI) Outstanding Great taste, aroma and refreshing properties 12/08/2000 maharani B.K.Devi Ujjayanta Palace, Agartala, Tripura 224/63 Unusual I wish all success to the new product of our country 11/08/2000 KBK D.B. Burman (Maharaja of Tripura) Good 11/08/2000 Dr. R.P.AGARWAL, 1/53 Okhla Mang. Ltd. (Industrialist) Excellent Must enter the market 08/22/2000 pravin TRIPATHI, 7A-CSIR Excellent There will be crazy sales in the market 08/22/2000 MANJARI MISHRA Unusual Interesting product 09/24/2000 DHAVAL BUCH, (Hindustan Lever Ltd.) Excellent Absolutely charming taste. You should use the capabilities of the manufacturer. Very unusual product 09/24/2000 VIPUL CHAWLA (Hindustal Lever Ltd.) Outstanding Potential to use. Use the capabilities of the manufacturer. Very unusual product 09/25/2000 ANUPAM SHARMA, City News, 23/24, IT Colony, Aaish bag Waterwork Road, Lucknow Good 09/27/2000 G.K. SRIVASTAVA, Botany Departament, Allahabad University Bitter It is very similar to beer in taste, pleasant sensations. 09/27/2000 Dr. M.BALARAMAN NAIR, Chief consultant Pathologist, Drug Research Center, Trivandrum, Kerala Bitter 02/11/2000 Dr. MaTHIAS CORCUT, Munich, Germany Nice, interesting new taste Herbal beer: color standardization? Herbal cola: it seems to me that it is slightly unbalanced, perhaps you need to add more sugar or herbs. 07/12/2000 FIEJES STAMBOKES.
Budapest, Hungary. Very good Reminds apple wine or wheat beer. Really refreshing. 07/12/2000 Dr.VIRENDRA NATH. NBRI Lucknow Excellent An excellent healthy drink, just like wine. Congratulations! 19/12/2000 P.K. GUPTA, CCSK, Meerut Excellent beer Excellent work, you need to continue 19/12/2000 S.S.BIR.Punjab University. Patiala Excellent taste of a real vegetable drink The Institute has done a wonderful job. Best wishes for continued success. 19/12/2000 D.K. CHAUHAN, Botany Dept. Allahabad University, Allahabad Excellent The taste of herbal beer is unique and good. 01/05/2001 Dr. Arvind & Dr.
Adkar &
Dr. SSAdkar (Pan Herbs Ltd., Mumbai) Excellent (great taste of both drinks) Unique taste, charming taste. 03/02/2001 P.L. NARAYANA, (Chief M.U. Indo-Norwegian, Program) Tastes like "Beer and Soft Drink" I wish you commercial success 06/30/2001 Mr.RAVINDRA H. CHAVAN, B-702, Shreenath I, Jaydeep Nagar, Bhandup (E), Mumbai 400 042 TEL-022-5919166 Great taste This is a really good product that meets the requirements of regular beer marketed. Moreover, herbal beer is non-toxic. We wish the product to market for regular beer consumers 06/30/2001 KAMAL KUMAR, 0-34, New Mahavir Nagar, Outer Ring Road, New Delhi-18 Very good taste Must be brought to commercial beer standards 07/05/2001 Prof. V.K.DAMODRAN Energy Management Specialist, Trivandrum 695 037 Good taste Color can be made more attractive. If you bring the percentage of alcohol to standard levels for beer, the product can enter the world market. You can advertise its benefits. 07/06/2001 Mr. MOTIRAM SHARMA, 66, Anand Puri, Wd, No. 13. P.O. Krishna Nagar, Mathura-281004. Phone (565) 461626 I really like this drink because of its purely Indian origin, and this is a great achievement for drink consumers in India 07/06/2001 Shailaja Chanda, Secretary ISRM, Ministry of Health & Family Welfare Excellent Very soft and delicious. I like 07/16/2001 R.L.Kaul, Sr. FAAO, NBRI It tastes great, but its original color is rather brownish than yellowish 07/19/2001 R.P.SRIVASTAVA. (sr. SPO NBRI) Pleasant taste and smell. However, the original beer was tastier than yellow 09/13/2001 D.N.AGARWAL It is drunk gently, never drunk. The color and smell are good. 09/13/01 D.K. UPRETI, Scientist (NBRI) Mild fine taste, similar to the taste of German beer. 07/12/2001 Dr. R.A. MASHELKAR, DG, CSIR I like the taste of this original beer, I hope that it will become a world classic product and will glorify NBRI / CSIR 07/28/2000 Hon. State Minister Shri. B. Singh Rawat. (Ministry of Science and Technology, Govt. Of India) Delicious, and it seems to me a real drink. Congratulations! 07/30/2001 Professor B.R. Sant Consultant S&T, Nath Institute of Rural Development (NIRD-Hyderabad) It tastes great. It is difficult to evaluate it immediately, but after 2-3 sips it starts to like. 07/31/2001 Dr. Sunita kochhar Very good This beer is really very tasty. Never drank this. But this beer is really excellent and refreshing. Congratulations. 07/31/2001 Dr. V.K. Kochhar Excellent Very refreshing and delicious. Having tried it, I feel thirsty again and again. Congratulations 08/01/2001 BHARAT PATAK, Shri Purushotam Pandey Deendayal Research Institite, Chitrakoot Very good Given its quality, you can think about the industrial production of this product. 08/02/2001 Deepak wahal Excellent Really excellent and refreshing taste. I felt it after 2-3 sips. I would like to drink it again and again. 02/02/2001 KAUSHAL KUMAR SRIVASTAV Very good It gives a feeling of the real taste of beer. 08/06/2001 RAJEEV KAPIL Good I would like the color to be more like the color of ordinary beer. In other respects, the drink is very good. 08/16/2001 ANIL KUMAR. COACDRI Excellent I like the taste 08/16/2001 ARUN WADH Superior taste I like the taste 08/16/2001 K.K.SINGH Superior taste 08/20/2001 Dr. V.N.MISRA Superior taste 08/20/2001 Dr. G.N.QAZI Great 08/20/2001 Dr.P.S.RAJU Fantastic 08/22/2001 Dr.USHA ZUTSHI Absolutely wonderful. The aroma and taste are fantastic. It is necessary to slightly change the color to further improve the sensation when testing the drink 01/22/2001 Dr. SKGoyal, Chief Commissioner /
Controller, Narcotics Factory Ghaziabad (UP) 02/23/2001 Dr. S.C.RAI, Hon. Mayor, Lucknow I tried a drink. It is very stimulating and has nutritional value. Congratulations to the creators. 08/23/2001 Dr.S.C.SHARMA, Emeritus Scientist, NBRI (CSIR) I liked the taste of herbal beer. The color and taste are very pleasant. Best wishes to the team of creators. 08/31/2001 K.M.SAHNI, IAS - Director General, Bureau of Indian Standards, Manak Bhavan, New Delhi Energizing and refreshing Thank you. Good luck. 08/31/2001 P.K.SARKAR, Director (Food & Agri.) Bis, Manak Bhavan, New Delhi Very good Good job 08/31/2001 Dr. V.K. LAL, Dy. Director (P'cognazy) CCRAS, Janakpuri, New Delhi The product has a very good taste and is likely to be very useful as a herbal beer with medicinal properties. Very good 08/31/2001 SATISH CHANDER, ADG, BIS, New Delhi Refreshing 08/31/2001 Dr.S.K.SHARMA The taste is delicate, acceptable and good. 01/03/2001 Dr.Nityanand, Dy.Director (CDRI) Delicate and refreshing. 09/03/2001 Dr. J.K.Sharma, Director, KFRI, Kerala A very pleasant and refreshing drink similar to beer Madhav Kashi, IDRC, Canada, 208 Dr. Bagh very pleasant and fresh drink, almost similar to beer A great example of a new product. P.MEHNDI NAND, UNESCO, ans Power Marg, New Delhi. Delicate and refreshing A novelty to be popularized D.R.BHATTARAI, HERBS Production and Processing Co. Ltd. Kathmandu, Nepal. Must be a mixed drink Ms.SHRUTI SHARMA, FRI, Dehradun The taste is similar to the taste of white wine This drink has a great future in India and abroad, if sold as mango wine. P.EGNNATHAN, MSSRF, Chennai Like a beer Good taste S.P.SHARMA, KAMADHENU Foods, Saharanpur Better than beer May reach wide sales in India VIRBALA SHAH, Quest Institute of Life Sciences, Mulund (w), Mumbai 400 080 Invigorating Every effort must be made to enter the market. 10/10/2001 Brig. P.P.SAINI AFMSD, Lucknow-2 Therapeutic and refreshing drink Must be manufactured on an industrial scale. kanwar j.kaiser, kaiser basu The drink is refreshing and will make the transition to better, healthier drinks in our country A.S. RATHORE, 24, Basant Vihar Colony, Lucknow 226015 Good taste of the drink. Good for health The drink contains healthy substances P.K. KHARE, DEVEN SRIVASTAVA, 601118, Om Nagar, Gurgaon. # 0124-6660127 # 9811148472 VIVEK SHARMA, Alimaman, Arjunganj, Sultanpur, Rd. Lucknow Pleasant NBRI created a good product Dr.JANARDAN SINGH, CIMAP, Lucknow Nice and unique A very refreshing and invigorating drink. ms. RIVA SINHA, NIF, Ahmedabad Very tasty, not worse than beer Can be developed as a market product. Prof. PRAMOD TANDON, NEHU Shillong This healthy drink is so delicious. Desirable to spread to the market Dr. N.N. MEHROTRA, National Institute of Rural Industrialization The drink has a good taste similar to beer, but less carbonated. Very refreshing

Claims (60)

1. Fermented herbal healthy fruit-based drink containing extract from the Andrographis plant in a concentration of from 0.5 to 10%, fruit extract and ethanol in a concentration of 3 to 13% based on the entire herbal healthy drink and possibly other additives. 2. The beverage of claim 1, wherein said other additives are selected from the group consisting of coloring agents, sugar, soda, and preservatives. 3. The drink according to claim 1, in which a fermentation intensifier is used, selected from the group comprising wheat and barley grains. 4. The beverage of claim 1, wherein the fruit is selected from the group consisting of Mangifera indica, Phyllanthus emblica, Psidium guajava and Citrus spp. 5. The beverage of claim 1, wherein said beverage further comprises an extract from a Tinospora plant. 6. The drink according to claim 5, in which extracts from the plants Andrographis and Tinospora are contained in a ratio between 25: 1 and 1: 150. 7. The drink according to claim 1, in which the plant material is ground in water in a ratio between 1: 1 and 1: 1.5. 8. The drink according to claim 3, in which the fermentation intensifier is mixed with fruit extract in a concentration of from 10 to 20%. 9. The beverage according to claim 1, wherein the plant extract is mixed with the fruit extract in a concentration of from 0.5 to 2%. 10. The drink according to claim 1, in which sugar is added to the fruit extract in a ratio between 1: 3 and 2: 5. 11. The drink according to claim 1, in which sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain a herbal drink. 12. The drink according to claim 1, which is characterized by an indicator of bitterness in the interval between 175 and 210. 13. A method for producing a fermented herbal healthy fruit-based beverage, comprising an extract from an Andrographis plant in the range of 0.5 to 10%, a fruit extract, ethanol in a concentration of 3 to 13% based on the entire beverage, and possibly other additives, the method comprising obtaining an aqueous extract from an Andrographis plant, concentrating the aqueous extract, lyophilizing the concentrated extract, adding sugar to the fruit extract, obtaining the fruit base material, autoclaving the specified base material, mixing the fermentation intensifier and the lyophilized extract with the base material, adding the starter culture to the obtained fermentation mixture under aseptic conditions, fermenting the mixture with the starter culture for 4-10 days, filtering the fermented material, pasteurizing the filtrate, adding carbonated water to the pasteurized filtrate, obtaining a fermented healthy fruit-based drink and adding preservatives and coloring agents to the specified nap itka. 14. The method of claim 13, wherein said other additives are selected from the group consisting of coloring agents, sugar, soda, and preservatives. 15. The method of claim 13, wherein the fermentation enhancer is selected from the group consisting of wheat and barley grains. 16. The method according to item 13, in which the fruit is selected from the group comprising Mangifera indica, Phyllanthus emblica, Psidium guajava and Citrus spp. 17. The method according to item 13, in which additionally use the extract from the plant Tinospora. 18. The method according to 17, in which extracts from the plants Andrographis and Tinospora are used in a ratio between 25: 1 and 1: 150. 19. The method according to item 13, in which parts of the plants are crushed in water in a ratio between 1: 1 and 1: 1.5. 20. The method according to item 13, in which the fermentation intensifier is mixed with the fruit base material in a concentration of from 10 to 20%. 21. The method according to item 13, in which the extract from the plants is mixed with the fruit base material in a concentration of from 0.5 to 2%. 22. The method according to item 13, in which sugar is added to the fruit filtrate in a ratio between 1: 3 and 2: 5. 23. The method according to item 13, in which sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain a herbal drink. 24. The method according to item 13, in which said drink has an indicator of bitterness in the range between 175 and 210. 25. The method according to item 13, in which all the vegetative parts of these plants contribute to bitterness. 26. A fermented healthy drink as a hop-free herbal beer, having a characteristic bitter taste of beer, containing extract from the Andrographis plant in a concentration of 0.5 to 10%, fruit extract, ethanol in a concentration of 3 to 13% based on the entire drink, as well as possibly an extract from the Tinospora plant and other additives. 27. The beverage of claim 26, wherein said other additives are selected from the group consisting of coloring agents, sugar, soda, and preservatives. 28. The beverage of claim 26, wherein the fruit is selected from the group consisting of Mangifera indica, Phyllanthus emblica, Psidium guajava and Citrus spp. 29. Drink according to p. 26, having an indicator of bitterness in the interval between 175 and 210. 30. The beverage of claim 26, further comprising an extract from the Tinospora plant. 31. A drink according to claim 30, which contains extracts from the Andrographis and Tinospora plants in a ratio between 25: 1 and 1: 150. 32. The beverage of claim 26, wherein the plant material is ground in water in a ratio between 1: 1 and 1: 1.5. 33. The beverage of claim 26, wherein the plant extract is mixed with the fruit extract in a concentration of from 0.5 to 2%. 34. The beverage of claim 26, wherein the sugar is added to the fruit extract in a ratio between 1: 3 and 2: 5. 35. The drink according to p, in which sparkling water is added to the base of the herbal drink in a ratio of from 1: 3 to 2: 5 to obtain a herbal drink. 36. The method of introducing bitterness into the drink and using the specified drink as an herbal beer, wherein said beer does not contain hops but has a characteristic bitter taste and contains Andrographis plant extract in a concentration of 0.5 to 10%, fruit extract, and ethanol in a concentration of from 3 to 13% based on the entire drink, and possibly other additives, moreover, the specified method involves obtaining an aqueous extract from the specified plants, concentrating the aqueous extract, lyophilization of the concentrated extract, grinding fruit pulps to obtain a fruit extract, mixing the lyophilized extract with sugar and fruit extract, adding the starter culture to the obtained fermentation mixture under aseptic conditions, fermenting the fermented mixture for 4-10 days, filtering the fermented material, pasteurizing the filtrate, obtaining the initial herbal drink, adding carbonated water-based herbal drink and getting herbal beer. 37. The method according to clause 36, in which the additives are selected from the group comprising coloring agents, sugar, soda, and preservatives. 38. The method according to clause 36, in which the fruit is selected from the group comprising Mangifera indica, Phyllanthus emblica, Psidium guajava and Citrus spp. 39. The method according to clause 36, which additionally use the extract from the plant Tinospora. 40. The method according to § 39, in which the extracts from the plants Andrographis and Tinospora are contained in a ratio between 25: 1 and 1: 150. 41. The method according to clause 36, in which parts of the plants are crushed in water in a ratio between 1: 1 and 1: 1.5. 42. The method according to clause 36, in which the concentration of the plant extract is from 0.5 to 2%. 43. The method according to clause 36, in which sugar is added to the mixture in a ratio between 1: 3 and 2: 5. 44. The method according to clause 36, in which sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain a herbal drink. 45. The method according to clause 36, in which the specified drink has an indicator of bitterness in the range between 175 and 210. 46. A fermented herbal healthy drink containing extract from the Andrographis plant in a concentration of from 0.5 to 10%, an extract from barley and / or wheat and ethanol in a concentration of from 3 to 13% based on the entire drink and, possibly, others additives. 47. The beverage of claim 46, wherein said other additives are selected from the group consisting of coloring agents, sugar, soda, and preservatives. 48. The beverage of claim 46, further comprising an extract from the Tinospora plant. 49. The drink according to § 48, which contains extracts from the plants Andrographis and Tinospora in a ratio between 25: 1 and 1: 150. 50. The drink according to item 46, in which the plant material is ground in water in a ratio of between 1: 1 and 1: 1.5. 51. The drink according to item 46, in which sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain a herbal drink. 52. The drink according to item 46, which has an indicator of bitterness in the interval between 175 and 210. 53. A method of obtaining a fermented herbal healthy drink with an extract of Andrographis in a concentration of from 0.5 to 10%, an extract of barley and / or wheat and ethanol in a concentration of from 3 to 13% based on the entire drink and, possibly , other additives, the method comprising obtaining an aqueous extract from an Andrographis plant, concentrating the aqueous extract, lyophilizing the concentrated extract, adding sugar and extract from wheat and / or barley to obtain a base material, processing in an autoclave the specified base material, mixing the fermentation intensifier and the lyophilized extract with the base material, adding the starter culture to the obtained fermentation mixture under aseptic conditions, fermenting the fermented mixture for 4-10 days, filtering the fermented material, pasteurizing the filtrate, adding carbonated water to the pasteurized filtrate to obtain drink and adding coloring agents to the resulting drink. 54. The method according to item 53, in which other additives are selected from the group comprising coloring agents, sugar, soda, and preservatives. 55. The method according to item 53, which additionally use the extract from the plant Tinospora. 56. The method according to § 55, in which the content of extracts from the plants Andrographis and Tinospora are in a ratio between 25: 1 and 1: 150. 57. The method according to item 53, in which parts of the plants are crushed in water in a ratio between 1: 1 and 1: 1.5. 58. The method according to item 53, in which sparkling water is added to the base of the herbal drink in a ratio between 1: 3 and 2: 5 to obtain a herbal drink. 59. The method according to item 53, in which the specified drink has an indicator of bitterness in the range between 175 and 210. 60. The method according to item 53, wherein said drink contains alcohol in a concentration of from 3 to 8%.