WO2021258167A1 - Herbal beverage composition - Google Patents

Herbal beverage composition Download PDF

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Publication number
WO2021258167A1
WO2021258167A1 PCT/BG2021/000020 BG2021000020W WO2021258167A1 WO 2021258167 A1 WO2021258167 A1 WO 2021258167A1 BG 2021000020 W BG2021000020 W BG 2021000020W WO 2021258167 A1 WO2021258167 A1 WO 2021258167A1
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WO
WIPO (PCT)
Prior art keywords
herbal
antioxidant
fruit
flavouring
beverage composition
Prior art date
Application number
PCT/BG2021/000020
Other languages
French (fr)
Inventor
Krum Ventsislavov BARDAROV
Ventsislav Ivanov BARDAROV
Hristo Ganev KRACHANOV
Original Assignee
"Ino Bio Tech" Eood
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Publication of WO2021258167A1 publication Critical patent/WO2021258167A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the herbal beverage according to the invention, would find application as an immunity-boosting and anti-inflammatory food supplement.
  • Patent SK6339 (Y1) refers to a food supplement offered as a beverage containing grape extract, herbal and dehydrated fruits extracts. Vitamins and honey are not present in the beverage composition.
  • Patent KR20170025450 (A) specifies the composition of a beverage containing a mixture of fruits, herbs and vitamin C.
  • a liquid food supplement with the trade name "Clinovital” is known. It comprises wild basil (Clinopodium Vulgare) stalk extract, chokeberry (aronia) juice and Maffled red grape juice.
  • the invention is directed to the development of a composition based on natural raw materials, without synthetic colourants, preservatives and synthetic sweeteners, intended for preventing and reducing oxidative stress, counteracting inflammatory processes and with health benefits for smokers.
  • composition according to the invention which is a mixture of a fruit part, an herbal part, an antioxidant part and flavourings.
  • the beverage contains an herbal part, a fruit part, an antioxidant part and flavourings in the following amounts (w/w % dry substance content): fruit part - 18 to 22 %, herbal part - 18 to 22 %, antioxidant part - 3 to 6 % and flavourings - 40 to 7 %.
  • the fruit part contains (w/w %) Grape Biological Mavrud (Vitis vinifera linn) - 11 to 50 %, Biological Chokeberry (Aronia melanocarpa) - 40 to 60 %, Red Balkan Cranberry (Vaccinium myrtillus) - 4 to 5 %, Black Balkan Bilberry (Vaccinium vitis-idea L.) - 2 to 10 % and blackberry (Rubus fruticosus) - 2 to 14 %.
  • the herbal part contains (w/w %) wild basil (clinopodium vulgare L.) - 57 to 90 %, Woundwort (Staehys officinalis) - 3 to 18 %, Narrow-leaved plantain (Plantago lanceolata) - 2 to 20 %, Coltsfoot (Tussilago farfara) - 2 to 10 % and Linden blossom (Tilia) - 2 to 10 %.
  • the antioxidant part contains (w/w %) Vitamin C - 63 % and Cysteine or n-acetylcysteine - 37 %.
  • flavouring is honey or unrefined sugar.
  • the beverage increases the venous tone, increases the resistance of the small blood vessels and ameliorates the patient condition in hemorrhoidal crisis.
  • the preservation of the bioactive properties of the components is ensured during the process of preparation of the beverage.
  • the beverage In use, the beverage must be diluted with 3 to 6 parts pure water or other liquid and will be supplied in glass packaging, thus contributing to the preservation of its beneficial properties.
  • the fruit part whose composition is shown in Table 1, is a juice of finely ground fruits that after grinding and mixing of the components is held at a temperature ⁇ 30°C, and before adding to the composition the juice is separated from the mixture by pressing and is concentrated in vacuum to 18 - 22 % content of dry substance.
  • the herbal part whose composition is summarised in Table 2, is an aqueous extract of the herbal mixture concentrated in vacuum to dry substance content 18 - 22%.
  • the antioxidant part is a mixture of pure substances with purity over 95 %.
  • flavouring is honey or unrefined sugar.
  • composition will be used as a syrup. In use, it is diluted with 3 to 6 parts of water or other liquid.
  • the beverage composition acts as a food supplement providing the following advantages:
  • the invention is illustrated by the following preferred embodiments, without limiting it.
  • the fruit part components (Table 5) are finely ground and the mass is held in a closed container for 3 hours at 20°, stirring periodically. It is pressed on a multi Bucher press over a bed of unground pressed chokeberry. After filtration, the remaining solid residue is extracted with the herbal extract (Table 2) before concentrating in vacuum.
  • the herbal part components (Table 6) are ground to a size of 2 mm using a hammer mill and extracted with 400 L of water at 80°C.
  • the extraction is carried out with stirring for 40 minutes with a turbulent stirrer with cavitation - homogenizer EP-12 of 500 L, then the heating is stopped and the mixture is cooled down to room temperature. Then it is pressed/filtered on a multi Bucher press.
  • the obtained aqueous extract is mixed with the solid residue from the filtration of the fruit part for additional extraction and is filtered/pressed on a multi Bucher press.
  • the aqueous extract is concentrated in vacuum (10 mbar and 30°C) to 18 - 22% dry substance content.
  • flavouring is weighed as indicated in Table 8.
  • the product is prepared by mixing 18 kg of the fruit part, 18 kg of the herbal part, 3,2 kg of the antioxidant mixture and 60,8 kg of the flavouring, following the procedure below:
  • the antioxidant mixture is blended with the herbal part constantly stirring with an anchor stirrer.
  • the mixture is stirred with a propeller stirrer until complete dissolution.
  • the sweetener the flavouring
  • the stirring continues until complete dissolution, and if necessary the mixture is heated to 30 °C.
  • the propeller is then stopped and the anchor stirrer continues to stir for 10 minutes.
  • the fruit part components (Table 9) are finely ground and the mass is held in a closed container at 30°C for 3 hours, periodically stirring. It is pressed on a multi Bucher press over a bed of unground pressed chokeberry (aronia). The remaining solid residue is extracted with the herbal extract before concentrating in vacuum.
  • the herbal part components (Table 10) are ground to a size of 2 mm with a hammer mill and are extracted with 300 kg of water at 80°C.
  • the extraction is carried out with stirring for 40 minutes with a turbulent propeller with cavitation in an extractor - homogenizer EII-12 of 500 L, then the heating is stopped and the mixture is cooled down to room temperature. Then it is pressed/filtered on a multi Buchner press.
  • the obtained aqueous extract is mixed with the solid residue from the filtration of the fruit part for additional extraction and is filtered on a multi Bucher press. Then the aqueous extract is concentrated in vacuum (10 mbar and temperature lower than 35°C) to 18 - 25% dry substance content.
  • HERBAL PART components of the antioxidant part (Table 11) are mixed as specified in the table below.
  • flavouring is weighed as indicated in Table 12.
  • the product is prepared by mixing 22 kg of the fruit part, 18 kg of the herbal part, 1,3 kg of the antioxidant mixture and 58,5 kg of the flavouring, following the procedure below:
  • the antioxidant mixture is blended with the herbal part constantly stirring with an anchor stirrer (10 rpm).
  • an anchor stirrer (10 rpm).
  • the sweetener the flavouring
  • the propeller is then stopped and the anchor stirrer continues to stir for 10 minutes.
  • the fruit part components (Table 13) are finely ground and the mass is held in a closed container in an oxygen-free atmosphere (enriched with nitrogen) for 3 hours at 20°C, periodically stirring. It is pressed on a multi Bucher press over a bed of unground pressed chokeberry (aronia). The remaining solid residue is extracted with the herbal extract before concentrating in vacuum.
  • the herbal part components (Table 14) are ground to a size of 2 mm with a hammer mill and are extracted with 200 Kg of drinking water at 80°C.
  • the extraction is carried out with stirring for 35 minutes with a turbulent stirrer with cavitation in an extractor-homogenizer EP-12 of 500 L, then the heating is stopped and the mixture is cooled down to room temperature. Then it is pressed/filtered on a multi Bucher press.
  • the obtained aqueous extract is mixed with the solid residue from the filtration of the fruit part for additional extraction and is filtered/pressed on a multi Bucher press. Then the aqueous herbal extract is concentrated in vacuum (10 mbar and temperature lower than 33°C) to 18 - 25 % dry substance content.
  • the product is prepared by mixing 20 kg of the fruit part, 22 kg of the herbal part, 8 kg of the antioxidant mixture and 50 kg of the flavouring, following the procedure below:
  • the antioxidant mixture is blended with the herbal part constantly stirring with an anchor stirrer (10 rpm) adding the components in the following order: vitamins, amino acids, minerals, stirring with anchor and propeller stirrers (300 rpm stirrer speed of the propeller stirrer) until complete dissolution.
  • the sweetener the flavouring
  • the propeller is then stopped and the anchor stirrer continues to stir for 10 minutes.
  • the fruit part (the juice) is added to the mixture - the mixture is not heated, but only stirred.
  • the mixture is homogenized for 10 minutes and is bottled.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The herbal beverage find application as an immunity-boosting and anti-inflammatory food supplement and is without synthetic colourants, preservatives and synthetic sweeteners, intended for preventing and reducing oxidative stress, counteracting inflammatory processes and with health benefits for smokers. The beverage comprises fruit, herbal, antioxidant parts and flavouring in the following amounts as dry substance content (w/wt %): fruit part - 18 to 22 %, herbal part -18 to 22 %, antioxidant part - 3 to 6 % and flavouring - 40 to 7 %. The fruit part comprises (w/w %): Grape Biokogical Mavrud (Vitis vinifera linn) - 11 to 50 %, Biological chokeberry (Aronia melanocarpa) - 40 to 60 %, Red Balkan craneberry (Vaccinium myrtillus) - 4 to 5 %, Black Balkan bilberry (Vaccinium vitis-idea L.) - 2 to 10 % and Blackberry (Rubus fruticosus) - 2 to 14 %. The herbal part, comprises (w/w %): Wild basil (clinopodium vulgare L.) - 57 to 90 %, Woundwort (Stachys officinalis) - 3 to 18 %, Narrow-leaved plantain (Plantago lanceolata) - 2 to 20 %, Coltsfoot (Tussilago farfara) - 2 to 10 % and Linden blossom (Tilia) - 2 to 10 ¾. The antioxidant part comprises (w/w %) Vitamin C - 63 % and Cysteine or n-acetylcysteine - 37 %.

Description

HERBAL BEVERAGE COMPOSITION
AREAS OF APPLICATION
The herbal beverage, according to the invention, would find application as an immunity-boosting and anti-inflammatory food supplement.
BACKGROUND OF THE INVENTION
In recent years, efforts of many experts in the field directed towards the development of herbal and fruit-herbal beverages with human health benefits.
Patent SK6339 (Y1) refers to a food supplement offered as a beverage containing grape extract, herbal and dehydrated fruits extracts. Vitamins and honey are not present in the beverage composition.
Patent KR20170025450 (A) specifies the composition of a beverage containing a mixture of fruits, herbs and vitamin C.
A liquid food supplement with the trade name "Clinovital" is known. It comprises wild basil (Clinopodium Vulgare) stalk extract, chokeberry (aronia) juice and Mavrud red grape juice.
DESCRIPTION OF THE INVENTION
The invention is directed to the development of a composition based on natural raw materials, without synthetic colourants, preservatives and synthetic sweeteners, intended for preventing and reducing oxidative stress, counteracting inflammatory processes and with health benefits for smokers.
This objective is achieved through the preparation of a composition according to the invention, which is a mixture of a fruit part, an herbal part, an antioxidant part and flavourings.
The beverage, according to the invention, contains an herbal part, a fruit part, an antioxidant part and flavourings in the following amounts (w/w % dry substance content): fruit part - 18 to 22 %, herbal part - 18 to 22 %, antioxidant part - 3 to 6 % and flavourings - 40 to 7 %.
According to the invention, the fruit part contains (w/w %) Grape Biological Mavrud (Vitis vinifera linn) - 11 to 50 %, Biological Chokeberry (Aronia melanocarpa) - 40 to 60 %, Red Balkan Cranberry (Vaccinium myrtillus) - 4 to 5 %, Black Balkan Bilberry (Vaccinium vitis-idea L.) - 2 to 10 % and blackberry (Rubus fruticosus) - 2 to 14 %. The herbal part, according to the invention, contains (w/w %) wild basil (clinopodium vulgare L.) - 57 to 90 %, Woundwort (Staehys officinalis) - 3 to 18 %, Narrow-leaved plantain (Plantago lanceolata) - 2 to 20 %, Coltsfoot (Tussilago farfara) - 2 to 10 % and Linden blossom (Tilia) - 2 to 10 %.
According to the invention, the antioxidant part contains (w/w %) Vitamin C - 63 % and Cysteine or n-acetylcysteine - 37 %.
The flavouring, according to the invention, is honey or unrefined sugar.
Surprisingly, it was found that the beverage, according to the invention, increases the venous tone, increases the resistance of the small blood vessels and ameliorates the patient condition in hemorrhoidal crisis. The preservation of the bioactive properties of the components is ensured during the process of preparation of the beverage. In use, the beverage must be diluted with 3 to 6 parts pure water or other liquid and will be supplied in glass packaging, thus contributing to the preservation of its beneficial properties.
In the attached tables are summarised in details the qualitative and the quantitative compositions of the components, as well as the production method of each beverage part and of the beverage as a hole. The fruit part, according to the invention, whose composition is shown in Table 1, is a juice of finely ground fruits that after grinding and mixing of the components is held at a temperature < 30°C, and before adding to the composition the juice is separated from the mixture by pressing and is concentrated in vacuum to 18 - 22 % content of dry substance.
Table 1
FRUIT PART
Figure imgf000003_0001
Figure imgf000004_0003
The herbal part, according to the invention, whose composition is summarised in Table 2, is an aqueous extract of the herbal mixture concentrated in vacuum to dry substance content 18 - 22%.
Table 2
HERBAL PART
Figure imgf000004_0001
The antioxidant part, according to the invention, whose composition is summarised in Table 3, is a mixture of pure substances with purity over 95 %.
Table 3
ANTIOXIDANT PART
Figure imgf000004_0002
The flavouring, according to the invention, whose content is summarised in Table 4, is honey or unrefined sugar. Table 4
FLAVOURINGS
Figure imgf000005_0001
The composition will be used as a syrup. In use, it is diluted with 3 to 6 parts of water or other liquid.
The beverage composition, according to the invention, acts as a food supplement providing the following advantages:
- provides prevention and reduction of the oxidative stress;
- counteract inflammatory processes;
- has a beneficial effect on the health of smokers;
- increases the venous tone and the resistance of the small blood vessels;
- ameliorates the patient condition in hemorrhoidal crisis; without colourants, preservatives and synthetic sweeteners.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The invention is illustrated by the following preferred embodiments, without limiting it.
Example 1
1. The fruit part components (Table 5) are finely ground and the mass is held in a closed container for 3 hours at 20°, stirring periodically. It is pressed on a multi Bucher press over a bed of unground pressed chokeberry. After filtration, the remaining solid residue is extracted with the herbal extract (Table 2) before concentrating in vacuum.
Table 5
Figure imgf000006_0001
2. The herbal part components (Table 6) are ground to a size of 2 mm using a hammer mill and extracted with 400 L of water at 80°C. The extraction is carried out with stirring for 40 minutes with a turbulent stirrer with cavitation - homogenizer EP-12 of 500 L, then the heating is stopped and the mixture is cooled down to room temperature. Then it is pressed/filtered on a multi Bucher press. The obtained aqueous extract is mixed with the solid residue from the filtration of the fruit part for additional extraction and is filtered/pressed on a multi Bucher press.
Then the aqueous extract is concentrated in vacuum (10 mbar and 30°C) to 18 - 22% dry substance content.
(Dry substance content (DS content) was measured by reffactometry every 10 minutes during concentration.)
Table 6
HERBAL PART
Figure imgf000006_0002
Figure imgf000007_0001
3. The components of the antioxidant part (Table 2.3) are mixed as specified in Table 7.
Table 7
ANTIOXIDANT PART
Figure imgf000007_0002
4. The flavouring is weighed as indicated in Table 8.
Table 8
FLAVOURINGS
Figure imgf000007_0003
5. The product is prepared by mixing 18 kg of the fruit part, 18 kg of the herbal part, 3,2 kg of the antioxidant mixture and 60,8 kg of the flavouring, following the procedure below:
The antioxidant mixture is blended with the herbal part constantly stirring with an anchor stirrer. The mixture is stirred with a propeller stirrer until complete dissolution. When the components are visibly dissolved, the sweetener (the flavouring) is added and the stirring continues until complete dissolution, and if necessary the mixture is heated to 30 °C. The propeller is then stopped and the anchor stirrer continues to stir for 10 minutes.
Stirring, the fruit component is added to the mixture - the mixture is not heated, but only stirred. The mixture is homogenized for 10 - 15 minutes and is poured in bottles. Example 2:
1. The fruit part components (Table 9) are finely ground and the mass is held in a closed container at 30°C for 3 hours, periodically stirring. It is pressed on a multi Bucher press over a bed of unground pressed chokeberry (aronia). The remaining solid residue is extracted with the herbal extract before concentrating in vacuum.
Table 9
FRUIT PART
Figure imgf000008_0001
2. The herbal part components (Table 10) are ground to a size of 2 mm with a hammer mill and are extracted with 300 kg of water at 80°C. The extraction is carried out with stirring for 40 minutes with a turbulent propeller with cavitation in an extractor - homogenizer EII-12 of 500 L, then the heating is stopped and the mixture is cooled down to room temperature. Then it is pressed/filtered on a multi Buchner press. The obtained aqueous extract is mixed with the solid residue from the filtration of the fruit part for additional extraction and is filtered on a multi Bucher press. Then the aqueous extract is concentrated in vacuum (10 mbar and temperature lower than 35°C) to 18 - 25% dry substance content.
(DS content was measured by refractometry every 10 minutes during concentration.) Table 10
HERBAL PART
Figure imgf000009_0001
components of the antioxidant part (Table 11) are mixed as specified in the table below.
Table 11
ANTIOXIDANT PART
Figure imgf000009_0002
4. The flavouring is weighed as indicated in Table 12.
Table 12
FLAVOURINGS
Figure imgf000009_0003
5. The product is prepared by mixing 22 kg of the fruit part, 18 kg of the herbal part, 1,3 kg of the antioxidant mixture and 58,5 kg of the flavouring, following the procedure below:
The antioxidant mixture is blended with the herbal part constantly stirring with an anchor stirrer (10 rpm). When the components are visibly dissolved, the sweetener (the flavouring) is added and the stirring continues until complete dissolution, heating the mixture to 40°C. The propeller is then stopped and the anchor stirrer continues to stir for 10 minutes.
Stirring with the anchor stirrer, the fruit component is added to the mixture - the mixture is not heated, but only stirred. The mixture is homogenized for 15 minutes and is bottled.
Example 3
Table 13 FRUIT PART
Figure imgf000010_0001
1. The fruit part components (Table 13) are finely ground and the mass is held in a closed container in an oxygen-free atmosphere (enriched with nitrogen) for 3 hours at 20°C, periodically stirring. It is pressed on a multi Bucher press over a bed of unground pressed chokeberry (aronia). The remaining solid residue is extracted with the herbal extract before concentrating in vacuum.
2. The herbal part components (Table 14) are ground to a size of 2 mm with a hammer mill and are extracted with 200 Kg of drinking water at 80°C. The extraction is carried out with stirring for 35 minutes with a turbulent stirrer with cavitation in an extractor-homogenizer EP-12 of 500 L, then the heating is stopped and the mixture is cooled down to room temperature. Then it is pressed/filtered on a multi Bucher press. The obtained aqueous extract is mixed with the solid residue from the filtration of the fruit part for additional extraction and is filtered/pressed on a multi Bucher press. Then the aqueous herbal extract is concentrated in vacuum (10 mbar and temperature lower than 33°C) to 18 - 25 % dry substance content.
(DS content was measured by refractometry every 10 minutes during concentration.)
Table 14
HERBAL PART
Figure imgf000011_0001
3. The components of the antioxidant part (Table 15) are mixed as specified in the table below.
Table 15
ANTIOXIDANT PART
Figure imgf000011_0002
4. The flavouring is weighed as indicated in Table 16.
Table 16
FLAVOURINGS
Figure imgf000012_0001
5. The product is prepared by mixing 20 kg of the fruit part, 22 kg of the herbal part, 8 kg of the antioxidant mixture and 50 kg of the flavouring, following the procedure below:
The antioxidant mixture is blended with the herbal part constantly stirring with an anchor stirrer (10 rpm) adding the components in the following order: vitamins, amino acids, minerals, stirring with anchor and propeller stirrers (300 rpm stirrer speed of the propeller stirrer) until complete dissolution. When the components are visibly dissolved, the sweetener (the flavouring) is added and the stirring continues until complete dissolution, heating the mixture to 30°C if necessary. The propeller is then stopped and the anchor stirrer continues to stir for 10 minutes.
Stirring with the anchor stirrer, the fruit part (the juice) is added to the mixture - the mixture is not heated, but only stirred. The mixture is homogenized for 10 minutes and is bottled.

Claims

PATENT CLAIMS
1.A herbal beverage composition comprising a mixture of fruits, herbs and vitamin C characterized in that it contains fruit, herbal, antioxidant parts and flavouring in the following amounts (dry substance content, w/w %): fruit part - 18 to 22 %, herbal part 18 to 22 %, antioxidant part - 3 to 6 % and flavouring - 40 to 70 %.
2. The herbal beverage composition of claim 1, wherein said fruit part comprises (w/w %) Grape Biological Mavrud ( Vitis vinifera linn ) - 11 to 50 %, Biological chokeberry (Aronia melanocarpa ) - 40 to 60 %, Red Balkan cranberry (Vaccinium myrtillus) - 4 to 5 %, Black Balkan bilberry (Vaccinium vitis -idea L.) - 2 to 10 % and Blackberry ( Rubus fruticosus ) - 2 to 14 %.
3. The herbal beverage composition of claim 1, wherein said herbal part comprises (w/w %) aqueous extract of wild basil ( clinopodium vulgare L.) - 57 to 90 %, Woundwort {Stachys officinalis) - 3 to 18 %, Narrow-leaved plantain ( Plantago lanceolata) - 2 to 20 %, Coltsfoot (Tussilago farfara ) - 2 to 10 % and Linden blossom (Tilia ) - 2 to 10 %.
4. The herbal beverage composition of claim 1, wherein said antioxidant part comprises (w/w %) Vitamin C - 63 % and Cysteine or n-acetylcysteine - 37 %.
5. The herbal beverage composition of claim 1, wherein said flavouring is honey or unrefined sugar or biological sugar.
PCT/BG2021/000020 2020-06-22 2021-06-16 Herbal beverage composition WO2021258167A1 (en)

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BG113171A BG67521B1 (en) 2020-06-22 2020-06-22 Beverage formulation

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2825025C1 (en) * 2024-04-17 2024-08-19 федеральное государственное бюджетное образовательное учреждение высшего образования "Башкирский государственный медицинский университет" Министерства здравоохранения Российской Федерации Herbal tea with antioxidant, anticoagulant and antiplatelet action

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JP2010241777A (en) * 2009-04-10 2010-10-28 Ichimaru Pharcos Co Ltd Formulation for enhancing production of aquaporin and method for enhancing production of aquaporin
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