RU2536060C1 - Sea-buckthorn nectar - Google Patents

Sea-buckthorn nectar Download PDF

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Publication number
RU2536060C1
RU2536060C1 RU2013136242/13A RU2013136242A RU2536060C1 RU 2536060 C1 RU2536060 C1 RU 2536060C1 RU 2013136242/13 A RU2013136242/13 A RU 2013136242/13A RU 2013136242 A RU2013136242 A RU 2013136242A RU 2536060 C1 RU2536060 C1 RU 2536060C1
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nectar
buckthorn
sea
juice
puree
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RU2013136242/13A
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Russian (ru)
Inventor
Сергей Алексеевич Мухортов
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Общество с ограниченной ответственностью "Научно-производственная фирма "Алтайский букет"
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Priority to RU2013136242/13A priority Critical patent/RU2536060C1/en
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Abstract

FIELD: food industry.
SUBSTANCE: sea-buckthorn contains the following components per 100 l of the ready product: 28.00-35.00 kg of directly squeezed buckthorn juice, 4.00-4.40 kg of natural honey, 8.97-9.88 kg of sugar, 0.15-0.20 kg of xanthum gum, 0.02-0.14 kg of ascorbic acid, no less than 0.0015 kg of dihydroquercitin and water - balance. Additionally, the nectar may contain a fruit-and-berry or vegetable additive in an amount of 8.0-13.7 kg/100 l of the nectar.
EFFECT: invention allows to enhance preventive properties efficiency.
3 cl, 9 ex

Description

The invention relates to the food industry and may find application in the production of soft drinks with pulp of a prophylactic purpose, used in a healthy diet.
Known for having anti-radiation, adaptogenic and gastroprotective effects is the non-alcoholic drink "KHAMAR-DABAN" (US Pat. RF No. 2080800, publ. 1997.06.10), prepared by blending a water decoction of licorice root, a water decoction of coriander, pomegranate extract, water-alcohol extract of cinnamon, cloves, pepper, wormwood, cardamom, elecampane root and mixing with sea buckthorn juice, citric acid solution, sugar syrup, tartrazine, sodium benzoate and ascorbic acid, diluting the blend syrup with water 1: 4, saturating the dioxide New carbon and bottling. A method of preparing a well-known drink requires preliminary multi-stage preparation and processing of raw material components, including crushing part of the components, separately obtaining decoctions of some components, water and water-alcohol extracts of others, which complicates the production and increases the cost of production. The presence in the drink of a significant amount of spices and spices, as well as ingredients of plant origin with a specific taste and aroma and carbon dioxide, which irritate the digestive system, clearly reduces its gastroprotective effect. The specific taste of the well-known drink limits the circle of its consumers. In addition, it is known that the synthetic yellow dye tartrazine E102 present in its composition, the harmlessness of which is controversial in itself, enhances the carcinogenic properties of sodium benzoate.
Known non-alcoholic tonic drink (RF patent No. 2034506, publ. 1995.05.10), containing, kg / 100 gave the finished drink: sugar 100-150; aromatic emulsion "Pineapple" 70,050 1.0-2.0; citric acid 1.0-1.76; and also (c, l): sea buckthorn juice 2.0-4.0; water-alcohol extract of the roots and rhizomes of elecampane 0.1-0.15; water decoction of the roots and rhizomes of licorice 0.5-1.5 and water - the rest. It is known that in the process of preparing infusions, decoctions, extracts, many properties of medicinal plants are destroyed, and since the content of sea buckthorn juice (biologically active component) in the known drink is small, the effectiveness of its preventive effect will not be high enough.
Closest to the claimed is having a biological value fortified soft drink "Altai nectar" (US Pat. RF No. 2057466, publ. 1996), containing, wt.%: Sugar 9.0-10.0; Sea buckthorn extract 0.8-1.2; natural honey 0.8-1.2; citric acid 0.19-0.30; ascorbic acid 0.008-0.012; infusion of thyme herb 1.3-1.7; Leuzea extract 0.03-0.05; gelatin 0.01-0.03 and sparkling or chilled water - the rest. A well-known drink, which, as a source of biologically active substances of plant origin, contains, in addition to sea-buckthorn extract, thyme herb infusion and Leuzea extract, it is proposed as a prophylactic, primarily in relation to lung cancer and other respiratory diseases, as well as tumors of other localizations, as well as immunomodulating, antioxidant, antibacterial, detoxifying agents and to lower blood cholesterol.
The effectiveness of the preventive properties of the well-known soft drink is not sufficiently expressed, because the sea buckthorn extract used in its composition, which is an extract of sea buckthorn berries with seeds with the addition of young shoots with leaves, loses some useful substances found in fresh sea buckthorn berries, while others contain less concentration. During the preliminary processing of plant materials, some of the biologically active substances (micro and macro elements) and vitamins are lost.
The objective of the invention is to provide a highly effective soft drink with prophylactic properties of a wide spectrum of action.
The technical result of the invention is to increase the efficiency and expand the range of preventive properties of sea buckthorn nectar.
The specified technical result is achieved by sea buckthorn nectar containing sea buckthorn product, sugar, natural honey, a source of biologically active substances of plant origin, ascorbic acid, stabilizer and water, which, unlike the known one, contains sea buckthorn juice of direct extraction as a sea buckthorn product, as a source biologically active substances of plant origin - dihydroquercytin, as a stabilizer - xanthan gum with the following content of components, kg / 100 l of Necta and:
direct buckthorn juice 28.00-35.00
honey 4.00-4.40
sugar 8.97-9.88
xanthan gum 0.15-0.20
vitamin C 0.02-0.04
dihydroquercytin no less than 0,0015
water rest
In preferred embodiments of the invention, the basic sea buckthorn nectar additionally contains a fruit or vegetable supplement in an amount of 8.0-13.7 kg / 100 l of nectar, which provides an extension of its taste range and makes it more attractive to consumers, and also improves the balance of the composition vitamins, mineral and biologically active compounds.
In special cases of the invention, as a fruit and berry supplement, sea buckthorn nectar contains apricot puree or apple puree, or strawberry puree, or orange juice concentrate, or pineapple juice concentrate, or multifruit juice, and as a vegetable additive, carrot puree or pumpkin puree.
The method of preparing sea buckthorn nectar includes standard operations for preparing ingredients and preparing drinks in the form of nectars: sugar syrup is prepared from the calculated amount of sugar, all prepared components are mixed in the calculated quantities according to the recipe, the resulting product is poured into a container, sealed and subjected to subsequent pasteurization (90-95 ° C) or sterilization (119 ° C).
The chemical composition, as well as the prophylactic and therapeutic properties of sea buckthorn, are well understood.
The phenolic compounds contained in it strengthen the walls of blood vessels, reduce the permeability of the walls of capillaries and protect against the destruction of vitamin C in the body, and have a powerful antioxidant effect. Leukoanthocyanins and catechins have an antitumor effect and increase the body's resistance to radiation. Serotonin has a normalizing effect on the functioning of the nervous and digestive systems, the lack of which in the tissues of the nervous system and digestive tract causes serious disturbances in their work. Coumarins of sea buckthorn have an antitumor effect, analgesic, narcotic, antipyretic, lowering blood pressure, choleretic properties, and oxycoumarins prevent the formation of blood clots in blood vessels.
Biochemists have found the presence of succinic acid in sea buckthorn, which has a diverse active physiological effect, in particular, prevents and attenuates the toxic effects of barbiturates, antibiotics, teratogens, and several other drugs.
Among the many useful properties of sea buckthorn - stimulation of all muscles, including the heart.
Sea-buckthorn juice of direct extraction is a bright orange liquid with a natural, well-defined aroma and a pleasant sweet-sour taste. Thanks to modern technology for obtaining with minimal impact on the biologically active components of sea buckthorn, it maximally preserves all the useful properties of fresh berries.
Sea buckthorn juice of direct extraction effectively improves the functional activity of the immune system, increases the body's resistance to inflammatory and oncological diseases. In addition, it also effectively removes radionuclides, toxins, toxins from the body, increases the level of hemoglobin and total protein, as well as the number of red blood cells and improves the secretion of gastric juice, reduces blood cholesterol. It is a source of natural easily digestible vitamins (for example, 100 ml of sea buckthorn juice make up for the daily need for vitamin C and routine).
The introduction into the composition of the nectar of sea buckthorn juice direct extraction in quantities outside the declared interval, negatively affects the organoleptic properties of nectar. An overestimated amount of juice gives the drink an overly sour taste, which requires an additional amount of sugar, and insufficient leads to an unexpressed taste of the drink and to a decrease in the effectiveness of its preventive effect, i.e. does not ensure the achievement of a technical result.
Natural honey is a source of trace elements, mono-and disaccharides, and it also includes a whole range of biologically active substances that increase the body's immune status.
Exceeding the declared range of honey contents and changing the quantitative ratio of honey and sea buckthorn juice leads to a deterioration in the organoleptic properties of the proposed nectar and adversely affects the achievement of a technical result.
Dihydroquercytin is used simultaneously as a prophylactic and as an effective natural preservative.
Dihydroquercetin is a powerful antioxidant that prevents the damaging effects of free radicals and the destruction of cell membranes, inhibiting lipid peroxidation, and inhibits premature aging and cell destruction. It strengthens the walls of blood vessels (including capillaries), improves microcirculation, normalizes cholesterol and triglycerides in the blood, and has an anti-edematous effect. It prevents the development of atherosclerosis, reduces the risk of stroke and heart attack.
Dihydroquercetin supplementation is included in foods intended for areas with adverse environmental conditions (with increased radioactivity or contaminated industrial pollution), as well as for people exposed to stress factors or living in extreme climatic conditions.
The amount of dihydroquercetin in the composition of the proposed nectar is determined based on the recommended daily intake for a healthy person, taking into account the presence of other components exhibiting antioxidant activity.
Ascorbic acid E300, which is one of the most powerful antioxidants known to science, binds free radicals, preventing their destructive effect on body tissues. In addition, ascorbic acid has the ability to increase the activity of other antioxidants; in its presence, the antimicrobial activity of preservatives is enhanced.
Xanthan gum E415 refers to natural polysaccharides and polysaccharide biopolymers. It is a stabilizer used to maintain the consistency of the product and is able to increase viscosity. Xanthan gum mixes well with various substances and forms stable suspensions. When the amount of xanthan gum is introduced into the nectar outside the declared interval and the ratio with other components is changed, the consistency changes, the organoleptic properties and stability of sea buckthorn nectar deteriorate.
Fruit and berry and vegetable juices and mashed potatoes, introduced as additives, allow us to diversify the organoleptic qualities of nectar, ensuring compliance with a wide variety of tastes and thereby expanding the circle of its consumers. In addition, they provide optimization of the set of vitamins, micro- and macrocells necessary for the human body to function properly, since not a single product has their complete set, improves the adequacy of nectar.
The amount of introduced fruit or vegetable juice or puree in the claimed range provides high resistance of nectar to delamination and good organoleptic characteristics. An excessive amount of this ingredient worsens the balance of the organoleptic properties of nectar and, in some cases, reduces its resistance to delamination, and the disadvantage makes the taste and aroma of the drink less pronounced.
Apricot is one of the most healthy fruits. Apricot puree is rich in potassium; it also contains calcium, magnesium, phosphorus, iron, vitamin A, organic acids and other useful substances. It is a source of sugars and fruit acids, rich in flavonoids that strengthen the walls of blood vessels, as well as beta-carotene, necessary for good vision. It is useful for anemia, hypovitaminosis, vitamin deficiency, cardiovascular disease.
Natural pumpkin puree contains a large number of vitamins and minerals: beta-carotene, vitamins C, P, B 1 B 6 , potassium, magnesium. Due to the high content of salts of copper, iron and phosphorus, it is suitable for the prevention of atherosclerosis and anemia.
Carrot puree is used in clinical nutrition for vitamin A deficiency, diseases of the liver, cardiovascular system, kidneys, stomach, polyarthritis, anemia and disturbances in mineral metabolism. Carrots are good for normal vision. Carrots contain vitamins of groups B, C, PP, K, E, as well as carotene, which in the human body turns into vitamin A. It is rich in minerals, it contains iron, potassium, magnesium, phosphorus.
Apple pectin and dietary fiber contained in apple puree have a beneficial effect on intestinal function, possess prebiotic properties, stimulating the synthesis of B vitamins. The optimal combination of iron in apple with vitamin C helps prevent iron deficiency anemia.
The presence of P-active substances, pectins and folic acid in strawberry berries helps to remove radioactive substances, toxins from the body, cleanse and renew the blood. Strawberry puree is a prophylactic for gastritis, peptic ulcer, colitis, hemorrhoids.
Multifruit juice is made from oranges, peaches, pineapples, bananas, lemons, kiwi, mangoes. Juice from each fruit is useful in its own way - it is a source of glucose, fructose, minerals. It contains pectin, which lowers blood cholesterol and normalizes the activity of the gastrointestinal tract. The greatest benefit in multifruit juice comes from mango juice, lime and lemon juice, kiwi juice, guava juice, lychee juice. In particular, lime juice normalizes the metabolic process of cholesterol, prevents the occurrence of sclerosis, kiwi juice prevents the formation of blood clots, mango juice increases hemoglobin.
A vegetable or fruit juice concentrate is obtained by removing moisture from milled raw materials.
Orange juice concentrate slows down aging, removes toxins, strengthens blood vessels and gums, and fights colds. It contains potassium, calcium, magnesium, copper, manganese and zinc with vitamins B 1 , B 2 , B 6 and K to help strengthen bones, treat gout.
Thus, having a wide range of beneficial effects on the human body, the proposed sea buckthorn nectar can be used as an element of a healthy diet. The product combines nutritional, preventive and consumer benefits.
Examples of specific embodiments of the invention
Example 1
Sea-buckthorn nectar
Prepare 65% sugar syrup from the estimated amount of sugar. The prepared syrup is mixed with sea buckthorn juice of direct extraction and honey. Xanthan gum and Flavocene dihydroquercytin, which is a mixture of bioflavonoids of taxifolin and dihydrocampferol obtained from Siberian larch wood, ascorbic acid in the form of a solution, are thoroughly mixed into the resulting mixture.
The basic composition for the preparation of 100 l of sea buckthorn nectar includes, kg:
direct buckthorn juice 35.00
natural honey 4.00
sugar 8.97
xanthan gum 0.15
vitamin C 0.02
dihydroquercytin "Flavocene" 0.0015
drinking water 51.8585
Received nectar has a pleasant aroma, sweet and sour pronounced taste, has a homogeneous, non-stratified consistency.
Example 2
Sea buckthorn nectar "with carrots" is prepared analogously to example 1, carrot puree is introduced simultaneously with sea buckthorn juice, honey and sugar syrup.
Composition per 100 l of nectar includes, kg:
direct buckthorn juice 32.00
carrot puree 13.7
sugar 9.2
natural honey 4.4
xanthan gum 0.15
vitamin C 0.02
dihydroquercytin "Flavocene" 0.0015
drinking water 40,5285
Received nectar of bright orange color, homogeneous consistency, has a pleasant aroma, slightly sour harmonious taste.
Example 3
Sea-buckthorn nectar “with pumpkin”
direct buckthorn juice 32.00
pumpkin puree 13.7
sugar 9.23
honey 4.1
xanthan gum 0.15
vitamin C 0.02
dihydroquercytin "Flavocene" 0.0015
drinking water 40.7985
The resulting nectar of bright orange color, of a uniform consistency, has a pleasant aroma, pronounced sweet with a slight sour taste.
Example 4
Sea-buckthorn nectar "with apples"
Composition, kg / 100 l:
direct buckthorn juice 28.0
apple puree 13.3
sugar 9.88
natural honey 4.4
xanthan gum 0.18
vitamin C 0.04
dihydroquercytin "Flavocene" 0.0015
drinking water 44.1985
Received nectar of orange color, homogeneous consistency, has a pleasant aroma of apples, sweet and sour harmonious taste.
Example 5
Sea-buckthorn nectar “with apricots”
Composition, kg / 100 l:
direct buckthorn juice 32,0
apricot puree 8.3
sugar 9.23
honey 4.1
xanthan gum 0.15
vitamin C 0.02
dihydroquercytin "Flavocene" 0.0015
drinking water 46.1985
The resulting nectar is of dark orange color, of a uniform consistency, has a pleasant apricot aroma, a sweet and sour pronounced harmonious taste.
Example 6
Sea-buckthorn nectar "multifruit"
Composition, kg / 100 l:
direct buckthorn juice 30,0
multifruit juice 8.0
sugar 9.23
honey 4.1
xanthan gum 0.20
vitamin C 0.02
dihydroquercytin "Flavocene" 0.0015
drinking water 48,4485
Received nectar of orange color, homogeneous consistency, has a pleasant fruity aroma, sweet and sour pronounced harmonious taste.
Example 7
Sea-buckthorn nectar “with pineapples”
Composition, kg / 100 l:
direct buckthorn juice 30,0
pineapple juice concentrate 8.0
sugar 9.23
honey 4.1
xanthan gum 0.20
vitamin C 0.02
dihydroquercytin "Flavocene" 0.0015
drinking water 48,4485
Example 8
Sea-buckthorn nectar “with oranges”
Composition, kg / 100 l:
direct buckthorn juice 30,0
orange juice concentrate 8.0
sugar 9.23
honey 4.1
xanthan gum 0.20
vitamin C 0.02
dihydroquercytin "Flavocene" 0.0015
drinking water 48,4485
The obtained nectar of orange color, of uniform consistency, has a pleasant orange aroma, a sweet and sour pronounced harmonious taste.
Example 9
Sea-buckthorn nectar “with strawberries”
Composition, kg / 100 l:
direct buckthorn juice 28.0
strawberry puree 11.0
sugar 9.88
honey 4.4
xanthan gum 0.18
vitamin C 0.02
dihydroquercytin "Flavocene" 0.0015
drinking water 46,5185
The resulting nectar is pinkish-orange in color, of a uniform consistency, has a pleasant strawberry aroma, a sweet and sour pronounced harmonious taste.

Claims (3)

1. Sea buckthorn nectar containing sea buckthorn product, sugar, natural honey, a source of biologically active substances of plant origin, ascorbic acid, stabilizer and water, characterized in that as a sea buckthorn product contains sea buckthorn juice of direct extraction, as a source of biologically active substances of plant origin - dihydroquercytin, as a stabilizer - xanthan gum, with the following components, kg / 100 l of nectar:
direct buckthorn juice 28.00-35.00 natural honey 4.00-4.40 sugar 8.97-9.88 xanthan gum 0.15-0.20 vitamin C 0.02-0.04 dihydroquercytin not less 0.0015 water rest
2. Sea-buckthorn nectar according to claim 1, characterized in that it further comprises a fruit and berry or vegetable supplement in an amount of 8.0-13.7 kg / 100 l of nectar.
3. Sea-buckthorn nectar according to claim 2, characterized in that it contains apricot puree or apple puree, or strawberry puree, or orange juice concentrate, or pineapple juice concentrate, or multifruit juice as a fruit and vegetable additive as a vegetable additive carrot puree or pumpkin puree.
RU2013136242/13A 2013-08-01 2013-08-01 Sea-buckthorn nectar RU2536060C1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2715342C1 (en) * 2019-07-03 2020-02-26 Федеральное государственное бюджетное образовательное учреждение высшего образования "Майкопский государственный технологический университет" Alcohol-free beverage of adaptogenic action
RU2744204C1 (en) * 2020-10-01 2021-03-03 Общество с ограниченной ответственностью "Агрофабрика Натурово" Method for production of juice from natural raw material with increased biological value

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* Cited by examiner, † Cited by third party
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RU2057466C1 (en) * 1992-06-04 1996-04-10 Юрий Александрович Синявский Vitaminized nonalcoholic beverage
RU2005120587A (en) * 2005-07-01 2007-01-10 Государственное образовательное учреждение высшего профессионального образовани "Кубанский государственный технологический университет" (ГОУВПО "КубГТУ") (RU) Drink with fat
RU2436419C2 (en) * 2008-07-18 2011-12-20 Вера Владимировна Аньшакова Juices storage life extension method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2057466C1 (en) * 1992-06-04 1996-04-10 Юрий Александрович Синявский Vitaminized nonalcoholic beverage
RU2005120587A (en) * 2005-07-01 2007-01-10 Государственное образовательное учреждение высшего профессионального образовани "Кубанский государственный технологический университет" (ГОУВПО "КубГТУ") (RU) Drink with fat
RU2436419C2 (en) * 2008-07-18 2011-12-20 Вера Владимировна Аньшакова Juices storage life extension method

Non-Patent Citations (1)

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Title
"Облепиховый нектар "Олимп"" 20.04.2011.[найдено 11.03.2014 ] Найдено в Интернет : . " Нектар "Облепиховый с мякотью" "Ягоды Карелии" 23.05.2013.[найдено 11.03.2014 ] Найдено в Интернет : *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2715342C1 (en) * 2019-07-03 2020-02-26 Федеральное государственное бюджетное образовательное учреждение высшего образования "Майкопский государственный технологический университет" Alcohol-free beverage of adaptogenic action
RU2744204C1 (en) * 2020-10-01 2021-03-03 Общество с ограниченной ответственностью "Агрофабрика Натурово" Method for production of juice from natural raw material with increased biological value

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