METHOD OF ITS PREPARATION DESCRIPTION OF THE INVENTION Field of the invention

The present invention relates to the field of dietary and health beverages. It is known that different natural foodstuffs, fruits and vegetables in particular, are rich in vitamins, minerals, fibre, and that they have an important impact on the health of the body and protect the body from diseases. Among such foodstuffs are beetroot, lemon, ginger, honey, culinary herbs. Beverages based on such foodstuffs are gladly used and consumed with the purpose of maintaining and improving the health of the body.

Technical problem

The objective of the inventors was to create a beverage which will be used as a healthy beverage for improvement of general mental and physical health of the consumer, rich in natural vitamins and minerals necessary for daily consumption and maintenance of the health of the body, acceptable in taste, made without artificial preservatives, stabilisers and other additives used in beverages, and which will be stable under normal use conditions for a longer period of time (6 months), without the need for the beverage to be held in special cooling devices. The inventors' intention was to create a beverage containing as many natural ingredients with positive influence on the body as possible, which can be simultaneously used without mutual negative effects, acceptable in taste for the majority of consumers, where the ingredients mutually interact in a way that achieves natural stability of the beverage for a longer period of time, at room temperature, without the use of any additives.

Prior art

The beverage which is the subject matter of the present invention contains naturally healthy foodstuffs: beetroot, honey, ginger, lemon, walnut, yeast, butter, salt, sweet fennel, thyme, daisy or chamomile flowers, beech tree leaves or sesame oil, coriander and green peppercorn. The preparation of the beverage consists of the addition of the chosen ingredients in a strictly determined order.

Each of the above foodstuffs is known in traditional medicine for their ability to contribute to better functioning of the body.

It is known that beetroot contains an abundance of minerals, in particular potassium, sodium and calcium, and also manganese, iron, copper, zinc, cobalt, iodine, sulphur, bromine, rubidium, caesium, strontium and lithium, and as for vitamins, vitamin C is the most represented, followed by vitamin Bl, B2, niacin, provitamin A and vitamin P. It is also rich in folic acid, betanin and betaine, which are important for blood vessels, liver and gallbladder function, blood pressure regulation and lowering of cholesterol levels, and stimulate matter exchange.

Lemon contains an antioxidant with anti-inflammatory properties. Saponins, found in lemons, help fight bacteria. Citric acid stimulates functioning of enzymes and separates toxins in the blood, and it is helpful with fighting diseases of the urinary system and with passing gallstones. Lemon contains large doses of ascorbic acid (vitamin C) which is a natural remedy for wounds and inflammatory processes. It has a positive impact on the metabolism of persons suffering from diabetes and it is used as treatment for blood clotting and inflammation.

Ginger is rich in essential oils, potassium, manganese, copper, magnesium and vitamin B. Ginger is, among other things, used to relieve pain, treat arthritis, reduce inflammation, and also to aid weight loss due to the fact that it boosts metabolism.

Lime honey is used for treatment of bladder and kidney diseases, as well as diseases of respiratory organs. It boosts metabolism and helps with the process of removing toxic substances from the body.

Daisy flowers are used in treatment of bronchitis and chest paihs, inflammations of intestines and stomach, but also in case of liver and kidney diseases, irregular menstrual cycle, to relieve abdominal pain and cramps, and in case of rheumatism, gout and arthritis. Thyme is a plant which is used in herbal medicine to treat bacterial infections of the skin, urinary and respiratory system and indigestion. Fennel is used in natural medicine as a means against indigestion, cramps, as a medicine against cough and chest pains.

Coriander is rich in essential oils, proteins, vitamin C and organic acids, and its oil contains around 70 percent of linalool, as well as pineol, borneol, limonene and geraniol.

Yeast is a valuable source of minerals and vitamins - iron, magnesium, phosphorus, potassium, zinc, selenium, folic acid, thiamine, riboflavin, niacin and pantothenic acid. It is rich in chromium and vitamins Bl, B2, B6, nicotinic acid, and it contains small quantities of vitamin B12.

Walnut contains antioxidants, quality fatty acids, iron, calcium, magnesium, phosphorus, zinc, manganese, selenium, vitamins B, E and K. Walnuts contain large quantities of alpha-linolenic acid, which protects from inflammation and calcification of blood vessels, reduces heart attack risks and normalizes blood pressure. It is important for cognitive capacities and normal development of the body. Omega-3 fatty acids in walnuts have an anti-inflammatory effect, which reduces the risk of development of coronary diseases, heart attacks, strokes, hypertension. It is known that omega-3 helps reduce the symptoms of depression, hyperactivity and Alzheimer's disease. Chamomile flowers contain more than 1 percent of essential oil, between 2,5 and 3 percent of apigenin, tannins, resins, flavonoids, coumarin, organic acids, etc.. Main ingredients of the oil are chamazulene, alpha-bisabolol, bisabolol oxides, farnesene and others. Chamomile is used to relieve pain and against inflammations, insomnia, nervousness, indigestion, skin diseases. Sesame oil is used against inflammations and as an antiseptic and an analgesic for skin diseases, gum diseases and various other conditions, it is a strong antioxidant (a substance which reduces the presence of damaging chemicals in the body), rich in polyunsaturated fats and a great source of vitamin E and minerals. Peppercorn contains essential oils phellandrene, caryophyllene and sesquiterpene, alkaloid piperine, starch, resins and some fatty oils. Due to its healing properties, it is regarded as a protector of the entire body, and, in particular, the digestive system. It improves functioning of the stomach by irritating its lining and stimulating digestion and, at the same time, it destroys various harmful microorganisms in food.

The prior art contains different kinds of beverages based on beetroot, vegetables and spices, as well as methods for preparation of those beverages.

Patent application WO2008098273 Al discloses a juice which contains a minimum of 30% of beetroot juice and 30% lemon juice. Document KR20000002126 A relates to beetroot juice containing 85-89,9% of extraction liquid of beetroot, followed by 10-14,9% of customary additives, such as polydextrose, oligosaccharide, fructose, citric acid, etc.; 0,1-5% of vitamin C and 0,0001-0,1% of beta-cyclodextrin.

Document US5145678 A relates to a method of reducing cholesterol levels by consuming a mixture of beetroot juice, lemon juice and honey in the ratio of 1 : 1 : 0,4. DocumentRU2333703 CI relates to a preparation process for a mixture of beetroot juice, which includes grinding, blanching, juice extraction and addition of a stabilizing agent. According to the said invention, beetroot is ground to particles which are 6x3xlmm in size, while cherry fibres are used as a stabilizing agent. Document RU2421102 CI discloses a process of preparation of a vegetable beverage, containing beetroot, celery, dandelion root, water, salt and citric acid.

Patent No. DEI 0314608 B3 discloses a process of preparation of beetroot juice, where fresh beetroot is washed, industrially chopped into small pieces, followed by adding citric acid, fresh lemon, peppermint powder, chilli, garlic, salt and water, the mixture is stirred for 60-90 minutes and is then filtered through a 100 micron sieve. The prior art does not contain a beverage made of natural ingredients which are contained in the beverage which is the subject matter of the present invention, and it does not contain the method of preparation described herein.

Description of the essence of the invention

The objective of the inventors was to produce a beverage made of natural ingredients, primarily of organic origin, which can mutually interact without negative effects, which beverage improves general mental and physical health of the consumer and is acceptable in taste for the majority of consumers, and is stable for a longer period of time without the use of any additives.

By experimenting, the inventors have found that precisely the combination of the following plants: beetroot, ginger, walnut, yeast, butter, salt, honey (especially lime honey), lemon G ^u i ^ce ) _> sweet fennel, thyme, daisy or chamomile flowers, beech tree leaves or sesame oil, coriander and peppercorn, particularly green peppercorn, with addition of water or other liquid, gives a product which, if certain ratios are applied, has the desired characteristics related with its consumption, production and keeping. One would expect that mixing these natural ingredients together, without the addition of artificial preservatives, would create a product which is not stable for a longer period of time at room temperature, especially due to ingredients such as yeast and butter.

Contrary to expectations, beverage obtained by mixing these ingredients together is stable for up to 6 months at room temperature, provided that it is not subjected to direct sunlight. Crucial for maintaining the stability of the product is the composition of the beverage and the order in which the ingredients are added.

The order in which the ingredients are added into the water/liquid must be strictly maintained, because it is crucial for achieving stability and interaction of all added ingredients, and thus for achieving an impact on health. Detailed description of at least one way of carrying out the invention

The method of preparation of the beverage:

Fresh beetroot, preferably 100% ecologically farmed beetroot, peeled and chopped into small pieces, is added into the water, the water is heated on low heat at a temperature of up to 85°C, and the beetroot puree is slowly stirred in the liquid. Following the above, other ingredients are added in the following order: ground green peppercorn, yeast, chopped coriander, chopped or ground walnuts, softened butter, chopped thyme, beech tree leaves or sesame oil (preferably oil from the first press), chopped daisy of chamomile flowers, ginger chopped to small pieces, chopped fennel, honey, preferably lime honey, salt and lemon juice.

The ratio of the added ingredients is as follows:

• water up to 60%

• beetroot up to 40%

• lemon juice up to 7 %

• ginger up to 4 %

• honey up to 4 %

• walnuts up to 1,5 %

• yeast up to 0,1 %

• butter up to 0,1 %

• salt up to 0,1 %

• sweet fennel up to 0,1 %

• thyme up to 0,1 %

• daisy or chamomile flowers up to 0,05 %

• beech tree leaves or sesame oil up to 0,05 %

• coriander up to 0,05 %

• peppercorn up to 0,05 % It is important that the beverage is slowly stirred after adding each of the ingredients, in order for all of the ingredients to be evenly mixed together, which will enable their mutual interaction in an optimal manner. During the process of stirring and adding of the ingredients, the beverage is heated on low heat at a temperature of up to 85°C, for a 5 minute period.

After all of the ingredients have been added, the beverage is blended in a blender/mixer with knives, and is thereafter strained in order to obtain a smooth mass. After that, the beverage is cooled at room temperature and, after it has cooled and set, is stirred one more time and then poured into sterile containers intended for storage of foodstuffs and beverages.

The above method for preparation of this beverage will result in the stability of the beverage for a longer period of time, up to 6 months, at room temperature, without the use of any additives. It is sufficient to store the beverage in a cooler place, such as in a cupboard with no sun exposure, without the need for it to be additionally cooled in a cooling device.

After opening of the container, the beverage should be consumed within 7 days. The level of sterility of the container into which the beverage is stored should be in compliance with the legislation applicable to the containers intended for storage of foodstuffs and beverages.

1000 ml of the beverage in accordance with the above described method contains the following ingredients:

Example I

water 583,185 ml

chopped fresh beetroot 333,300 ml

lemon juice 41,650 ml

ginger 18,350 g

lime honey 8,350 ml

walnuts 7,000 g

yeast 1,665 g

butter 1,665 g

salt 1,650 g

sweet fennel 1,165 g thyme 1,000 g

daisy flowers 0,475 g

beech tree leaves 0,335 g

coriander 0,105 g

green peppercorn 0,105 g

Example II

water 583,185 ml

chopped fresh beetroot 333,300 ml

lemon juice 41,650 ml

ginger 18,350g

lime honey 8,350 ml

walnuts 7,000 g

yeast 1,665 g

butter 1,665 g

salt 1,650 g

sweet fennel 1,165 g

thyme 1,000 g

chamomile flowers 0,475 g

sesame oil 0,335 ml

coriander 0,105 g

green peppercorn 0,105 g Application of the invention

The beverage contains natural ingredients, each of which has numerous medicinal properties, and it achieves the desired interaction of the ingredients having an efficacious effect on the body, especially regarding normalization of blood pressure, boosting of the body's immune system and increase of the body's physical and mental strength and stability. The ingredients have been chosen so that they do not suppress each other and cancel each other's individual positive effects and so that they do not mutually interact by yielding negative effects, but have positive mutual interaction, are acceptable in taste and stable for a longer period of time (6 months) at room temperature, without the addition of any preservatives or additives. Medicinal properties of this beverage manifest in improvement of general mental and physical health of its consumer. It is recommended that 1 glass of approximately 200 ml is consumed on a daily basis, before a meal. The beverage can be consumed in smaller quantities, several times a day. It is best to consume it in 3 portions, three times a day, before meals.

Regular consumption of the beverage gives energy and refreshes the mind and the body, it boosts the immune system, improves sleep and has positive impact on liver function, metabolism, blood test results, cardiovascular system, as well as blood pressure regulation.

This beverage is acceptable in taste for the majority of people, it is easily consumed and readily absorbed in the body.