| US20170020169A1 | 2017-01-26 | |||
| US20200323243A1 | 2020-10-15 | |||
| US4388330A | 1983-06-14 |
| We Claim; 1. A stable health beverage which can be consumed both as a cold drink as well as a hot drink without substantial decrease in nutritional value, comprising; i. Fruit juice concentrate in an amount of 1.50%-1.60%w/w; ii. Acidifier selected from citric acid or its salt, malic acid in an amount of 0.05%-0.75%w/w; iii. Genu VIS Pectin in an amount of 0.04 to 0.06% w/w; iv. Spices selected from Black pepper extract, Ginger extract, clove extract, curcumin powder, cinnamon extract, black salt, cardamom extract, coriander extract, ginseng extract and the like in total amount ranging between 0.04% to 0.09% w/w; v. Ascorbic acid in an amount of 0.02% to 0.06%w/w; vi. Sugar in an amount of 6.0% to 8.0%w/w; vii. Additives; and viii. Water in quantity sufficient (q.s) 2. The stable health beverage as claimed in claim 1, wherein the fruit juice content in said beverage ranges from 10% to 12% upon dilution. 3. The stable health beverage as claimed in claim 1, wherein the fruit juice concentrate is selected from Apple, Gooseberry or Orange juice concentrate either alone or mixtures thereof. 4. The stable health beverage as claimed in claim 1, comprising; i. Apple juice concentrate of 70 Brix in an amount of 0.77% w/w; ii. Gooseberry Juice Concentrate of 67 Brix in an amount of 0.77% w/w; iii. Sugar in an amount of 6.0%w/w; iv. Citric acid as acidifier in an amount of 0.073% w/w; v. Genu VIS Pectin in an amount of 0.05% w/w; vi. Black pepper extract in an amount of 0.005%w/w; vii. Ginger extract in an amount of 0.0001% w/w; viii. Clove extract in an amount of 0.005%w/w; ix. Curcumin powder in an amount of 0.015%w/w; x. Cinnamon extract in an amount of 0.015%w/w; xi. Ascorbic acid in an amount of 0.02%w/w; xii. Additives; and xiii. Water in quantity sufficient (q.s). The stable health beverage as claimed in claim 1, comprising; i. Orange juice concentrate of 65 Brix in an amount of 0.77% w/w; ii. Gooseberry Juice Concentrate of 67 Brix in an amount of 0.77% w/w; iii. Sugar in an amount of 6.0%w/w; iv. Citric acid as acidifier in an amount of 0.073%w/w; v. Genu VIS Pectin in an amount of 0.05% w/w; vi. Black pepper extract in an amount of 0.005%w/w; vii. Ginger extract in an amount of 0.000 l%w/w viii. Clove extract in an amount of 0.005%w/w; ix. Curcumin powder in an amount of 0.015%w/w; x. Cinnamon extract in an amount of 0.015%w/w; xi. Ascorbic acid in an amount of 0.02%w/w; xii. Additives; and xiii. Water in quantity sufficient (q.s). The stable health beverage as claimed in claims 1 to 5, wherein said beverage is free of added proteins. The stable health beverage as claimed in claims 1 to 5, wherein the additives are selected from the group consisting of pH modifiers, vitamins, sweeteners, anti-oxidant, stabilizers, approved flavorants, colorants and the like in appropriate amount. The process for manufacturing stable health beverage as claimed in any of the preceding claim, comprising; i. Storing the fruit juice concentrate under freezing conditions followed by thawing of the frozen fruit concentrate at ambient temperature, ii. Mixing the fruit concentrate in the almix with magnetic arrestor and transferring to the blending tank, adding RO water, filtering; iii. Adding to the blending tank of step (ii) mixture of acidifier, ascorbic acid, spices, Genu VIS pectin, pH modifier in RO water, optionally sugar syrup, additives, flavorants and colorants and scaling the batch with RO water; iv. Filtering the mix through 1mm filter followed by sterilization; v. Mixing, homogenizing, deaerating and heating the sterilized mix followed by pasteurization, cooling and transferring the sterilized fruit juice beverage to filling machine and storing. The process as claimed in claim 8, wherein the pasteurization is carried out at 95±3°C with about 30sec holding temperature. The stable health beverage as claimed in claim 1, wherein said beverage is a hot drink beverage with no major physical or chemical change and without any decrease in its nutritional value. The process for preparing the stable hot beverage as claimed in claim 10 comprising heating said beverage in a microwave at a temperature range of 100°C to 150°C for 1 minute. The stable health beverage as claimed in any of the preceding claims for use as Herbal Drink, Immunity Booster Drink or a Medicinal Drink, Energy Drink, Recreational Drink or a Thirst Quencher. |
Field of Invention:
The present invention relates to a stable health beverage which can be consumed by humans both as a cold drink as well as hot drink without decrease in nutritional value. The invention further relates to the process of manufacture of said hot and cold health beverage.
Background of the Invention:
Generally, a beverage is used for satisfying thirst. Common types of beverage include plain drinking water, milk, coffee, tea, hot chocolate juice and soft drinks. A beverage is a form of liquid which has been prepared for human consumption.
Fruit juice containing beverages are highly popular and consumed across the globe since they are highly digestible, are refreshing, thirst quenching, and fruits being rich in sugars, vitamins and minerals are nutritionally superior to carbonated drinks. Depending on the platform on which a particular beverage is sold and legislation pertaining to the minimum fruit juice content of a given type of beverage, such beverages may contain, for example, 10%, 25% or 50% fruit juice.
US4722847disclose fruit juice beverages and juice concentrates nutritionally supplemented with significant levels of solubilized calcium. The beverages and concentrates comprise at least about 45% fruit juice.
US8980362 relates to compositions of powdered beverage comprising fruit or vegetable pulp and sugar powder wherein the size of the sugar powder particles and pulp particles is selected in a way that, e.g., segregation of low densitypulp particles is avoided during transportation and storagetime. CN102835698 disclose a composite fruit juice beverage comprising 30-50% of a kelp juice, 30-50% of a mango juice, 5-10% of sugar, 0.2-0.4% of citric acid, 0.001- 0.002% of a CMC stabilizer and the balance of water.
EP3238545 disclose a lemon juice-containing beverage, comprising: at least one aroma component selected from the group consisting of linalool, nonanal, and decanal, and
1 ppb or more of at least one phenylpropene selected from the group consisting of safrole, methyl eugenol, and myristicin; the beverage having a fruit juice content of not less than 1% and not more than 30%.
US6099889 disclose a beverage for human consumption consisting essentially of about 40% to 60% by volume of orange juice made from concentrate, about 40% to 60% by volume of tomato juice made from concentrate, 60 to 1,200 milligrams of ascorbic acid per litre of the beverage, and sufficient food additive preservative substances to prevent spoilage of the beverage after it has been sterilized while in sealed sterile containers.
One criterion of classifying beverages is the temperature of serving. Certain beverages are consumed only hot such as tea, coffee, chocolate, milk and are termed as “Hot beverage” while those served at chilled temperature such as fruit beverages, dairy drinks, alcoholic drinks and soft drinks are called “Cold beverage”.
The “Ready to serve” (RTS) beverages are consumed as such without dilution and are usually served as chilled beverage. However, certain consumers do not prefer chilled or refrigerated beverages as it has serious implications on their digestion and health. To cater to the needs and demands of the consumers in general the present inventors felt that fruit juice beverage can be formulated which can be served both as cold and hot beverage.
Generally, RTS beverages are subjected to pasteurisation, whereby the beverage is subjected to heating a liquid for a period of time at a specified temperature, then immediately cooling. In case of the beverages containing fruit juices, when the juice is exposed to the sudden high temperature of pasteurisation, a substantial decrease in Nutritional value of the juice is noticed.
Therefore, it is an object of present invention to provide such beverages containing fruit juice which are stable even after exposure to high temperatures and can be consumed both as a hot drink and as a cold drink.
Summary of the Invention:
Accordingly, the present invention provides a stable health beverage which can be consumed both as a cold drink as well as a hot drink without substantial decrease in nutritional value, comprising i. Fruit juice concentrate in an amount of 1.50% -1.60%w/w; ii. Acidifier selected from citric acid or its salt, malic acid in an amount of 0.05%-0.75%w/w; iii. Genu VIS Pectin in an amount of 0.04% -0.06%w/w; iv. Spices selected from Black pepper extract, Ginger extract, clove extract, curcumin extract, cinnamon extract, black salt, turmeric extract, cardamom extract, ginseng extract, coriander extract and the like in total amount ranging between 0.04 %- 0.09%w/w; v. Ascorbic acid in an amount of 0.02%-0.06% w/w; vi. Sugar in an amount of 6.0%-8.0%w/w; vii. Additives, and viii. Water in quantity sufficient (q.s) The beverage of the present invention has a fruit juice content of not less than 10% and not more than 12% on dilution.
The health beverage of this invention is characterized in that it has relatively low fruit juice content but is improved in terms of real fruit-like qualities, by incorporating a spicy aroma component(s), as mentioned above.
The fruit juice concentrate used in the present invention is selected from Apple, Gooseberry or Orange juice concentrate alone or mixtures thereof.
The citric acid or its salt, malic acid is used in the fruit juice beverage of the present invention as a natural flavor enhancer and preservative. It helps in regulating the acidity of the fruit juice beverage, functions as an antioxidant, and helps retain color. Preferably, the acidifier is citric acid or its salt. The acidity of the fruit juice beverage is maintained in the range of 0.24 to 0.26. The pH is in the range of 3.7 to 4.0.
The Genu VIS pectin, which is a high ester pectin extracted from citrus peel, is used as a viscosifier thereby increasing the density of the fruit juice beverage and also provides mouthfeel enhancing effect.
The sugar content in the fruit juice beverage from about 7.20±0.05° Brix is in an amount of 6.0%-8.0%w/w. The sugar is selected from sucrose, glucose, fructose, maltose; other oligosaccharides, starch syrup, isomerized liquid Sugar and the like; natural sugars such as honey, maple syrup, and the like.
The spices added in the present fruit juice beverage which comprises black pepper extract in an amount of about 0.01%w/w, ginger extract in an amount of about 0.004% w/w, clove extract in an amount of about 0.015%w/w, curcumin powder in an amount of about 0.03%w/w and cinnamon extract in an amount of about 0.03%w/w.
Black pepper used in the beverage is a versatile spice which is high in aniti- oxidants, has anti-inflammatory properties, has antimicrobial potential and gastro- protective modules. Its spiciness is due to the chemical compound piperine that improves digestion and metabolic performance, thus reducing fat accumulation in the body. It is commonly used in tea to boost immunity and mange obesity.
Ginger is a great detox and immunity -booster. It is commonly used in beverage such as tea.
Clove as a spice is high in antioxidants, improves liver health, help to regulate blood sugar and contains important nutrients.
The combination of clove and ginger is a potent fat-burning combination that may help lose weight in all areas of the human body.
The spice Curcumin in the heath beverage of the present invention helps to reduce inflammation, helps delay the onset of diabetes and reduce osteoarthritis pain.
Turmeric contains lipopolysaccharides, endotoxins that boost immunity and lower the risk of colds, flu, and other infections.
Cinnamon is a known antioxidant, has anti-inflammatory properties and improves general health of the humans.
Black salt has antioxidant properties and has low sodium levels. It also contains important minerals like iron, calcium, and magnesium, which are essential to healthy bodies. Black salt stimulates bile production in the liver, and helps control heartburn and bloating.
Cardamon has antioxidant property, anti-inflammatory effects, help with digestive problems and improve oral health.
Coriander contain vitamins, minerals, and antioxidants which provide significant health benefits full of vitamin K, which plays an important role in helping your blood clot. Also contain vitamin K which help repair bones themselves and helps to prevent problems like osteoporosis.
Ginseng is a potent antioxidant, anti-inflammatory, fight tiredness and increases the energy levels and boost immune system.
In an aspect, the combination of the spices in the beverage of the present invention provides several health benefits to the consumer. Further, the blending of the spices with the fruit juice in appropriate proportion provides the stability to the beverage which can be consumed both as a cold and hot drink without any decrease in its nutritional value.
The health beverage of the present invention is a unique drink which can be consumed in winter as a hot drink and also can be consumed cold in summers.
The present beverage is the natural health drink with nutritional and medicinal value and also provides pleasant flavour to the beverage. The use of the spices such as turmeric, Ginger, Black salt, cinnamon, clove etc in appropriate amount helps in building the immunity of the body system and hence can be consumed as immunity booster drink. The fruits selected from apple, orange and/or gooseberry in the health beverage of the present invention provide vitamin C in natural form.
In addition, the fruit juice beverage further comprises ascorbic acid (Vitamin C) in an amount of about 0.025%w/w acts as an antioxidant and adds nutritional value of the beverage.
The additives are selected from pH modifiers, vitamins, sweeteners, anti-oxidant, stabilizers approved flavorants, colorants in appropriate amount.
In an aspect, the health beverage of the present invention is free of added proteins.
In an aspect, the health beverage of the present invention is a hot health beverage.
In another aspect, the fruit juice beverage of the present invention is in liquid form as ‘Ready to Serve’ beverage.
In yet another aspect, the present invention provides process for preparing the health beverage which can be served both as a cold drink or hot drink without reducing the nutritional value comprising; i. Storing the fruit juice concentrate under freezing conditions followed by thawing of the frozen fruit concentrate at ambient temperature, ii. Mixing the fruit juice concentrate in the almix with magnetic arrestor and transferring to the blending tank, adding RO water, filtering; iii. Adding to the blending tank of step (ii) mixture of acidifier, Genu VIS pectin, spices, ascorbic acid, pH modifier in RO water, sugar syrup, additives, flavorants and colorants and scaling the batch with RO water; iv. Filtering the mix through the filter followed by sterilization; v. Mixing, homogenizing, deaerating and heating the sterilized mix followed by pasteruization, cooling and transferring the sterilized fruit juice beverage to filling machine and storing.
In an aspect, the fruit juice concentrate is directly procured from the vendor.
In another aspect, the pasteurization is carried out at 95±3°C with the holding temperature of about 30 sec.
In another aspect, the health beverage of the present invention is found to be stable for a period of 12 months at temperature of 30°C±2°C and relative humidity of 75%±5%. The beverage is found to be stable for a period of six months at accelerated temperature of 40°C±2°C and relative humidity of 75%±5%. The present invention provides the health beverage with a shelflife of 12 months which can be consumed both as a cold drink as well as a hot drink without substantial decrease in nutritional value.
In an aspect, the present invention provides a process for manufacturing hot health beverage with no major physical or chemical change and without any decrease in its nutritional value comprising heating the health beverage of the present invention containing the fruit juice, spices in a microwave at a temperature range of 100°C to 150°C for 1 minute.
In an aspect, the health beverage as a hot drink is stable with no major physical or chemical change even after heating in a microwave at a temperature range of 100°C to 150°C for 1 minute.
In yet another aspect, the hot beverage of the present invention is consumed immediately after heating. Brief Description of Drawings:
Fig- 1 illustrates a process for manufacturing the hot and cold health beverage of the invention.
Detailed Description of the Invention:
The invention described herein in its preferred as well as optional embodiments is merely an illustration and should not be construed to limit scope of the invention.
Geographical origin and source of the biological material used in the invention:
Described herein is beverage which can be consumed as a cold drink as well as a hot drink without substantial decrease in nutritional value.
For the purpose of this invention, the singular reference like “a”, “an” and “the”, also encompass plural references.
In an embodiment, the present invention relates to a stable health beverage which can be consumed both as a cold drink as well as a hot drink without substantial decrease in nutritional value, comprising i. Fruit juice concentrate in an amount of 1.50% -1.60% w/w; ii. Acidifier selected from citric acid or its salt, malic acid in an amount of 0.05%-0.75%w/w iii. Genu VIS Pectin in an amount of 0.04% -0.06%w/w; iv. Spices selected from Black pepper extract, Ginger extract, clove extract, curcumin extract , cinnamon extract, black salt, cardamom extract, coriander extract, ginseng extract and the like in total amount ranging between 0.04 %- 0.09%w/w; v. Ascorbic acid in an amount of 0.02%-0.06% w/w; vi. Sugar in an amount of 6.0%-8.0%w/w; vii. Additives; and viii. Water in quantity sufficient (q.s)
The beverage of the present invention has a fruit juice content of not less than 10% and not more than 12% on dilution.
The beverage of this invention is characterized in that it has a relatively low fruit juice content but is improved in terms of real fruit-like qualities, by incorporating a spicy aroma component(s), as mentioned above.
The fruit juice concentrate used in the present invention is selected from Apple, Gooseberry or Orange juice concentrate alone or mixtures thereof.
The citric acid or its salt, malic acid is used in the fruit juice beverage of the present invention as a natural flavor enhancer and preservative. It helps in regulating the acidity of the beverage, functions as an antioxidant, and helps retain color. Preferably, the acidifier is citric acid or its salt. The acidity of the fruit juice beverage is maintained in the range of 0.24 to 0.30. The pH is in the range of 3.5 to 4.0. The Genu VIS pectin, which is a high ester pectin extracted from citrus peel, is used as a viscosifier thereby increasing the density of the fruit juice beverage and also provides mouth feel enhancing effect.
The sugar content in the fruit juice beverage from about 7.20±0.05° Brix is in an amount of about 6.0%-8.0% w/w. The sugar is selected from sucrose, glucose, fructose, maltose; other oligosaccharides, starch syrup, isomerized liquid Sugar and the like; natural sugars such as honey, maple syrup, and the like.
The spices added in the present fruit juice beverage which comprises black pepper extract in an amount of about 0.01%w/w, ginger extract in an amount of about 0.004% w/w, clove extract in an amount of about 0.015%w/w, curcumin powder in an amount of about 0.03%w/w and cinnamon extract in an amount of about 0.03%w/w.
The Black pepper used in the beverage is a versatile spice which is high in antioxidants, has anti-inflammatory properties, has antimicrobial potential and gastro- protective modules. Its spiciness is due to the chemical compound piperine that improves digestion and metabolic performance, thus reducing fat accumulation in the body. It is commonly used in tea to boost immunity and mange obesity.
Ginger is a great detox and immunity -booster. It is commonly used in beverage such as tea.
Clove as a spice is high in antioxidants, improves liver health, help to regulate blood sugar and contains important nutrients.
The combination of clove and ginger is a potent fat-burning combination that may help lose weight in all areas of the human body. The spice Curcumin in the heath beverage of the present invention helps to reduce inflammation, helps delay the onset of diabetes and reduce osteoarthritis pain.
Turmeric contains lipopolysaccharides, endotoxins that boost immunity and lower the risk of colds, flu, and other infections.
Cinnamon is a known antioxidant, has anti-inflammatory properties and improves general health of the humans.
Black salt has antioxidant properties and has low sodium levels. It also contains important minerals like iron, calcium, and magnesium, which are essential to healthy bodies. Black salt stimulates bile production in the liver, and helps control heartburn and bloating.
Cardamon has antioxidant property, anti-inflammatory effects, help with digestive problems and improve oral health.
Coriander contain vitamins, minerals, and antioxidants which provide significant health benefits full of vitamin K, which plays an important role in helping your blood clot. Also contain vitamin K which help repair bones themselves and helps to prevent problems like osteoporosis.
Ginseng is a potent antioxidant, anti-inflammatory, fight tiredness and increases the energy levels and boost immune system.
In an aspect, the combination of the spices in the beverage of the present invention provides several health benefits to the consumer. Further, the blending of the spices with the fruit juice in appropriate proportion provides the stability to the beverage which can be consumed both as a cold and hot drink without any decrease in its nutritional value. The health beverage of the present invention is a unique drink which can be consumed in winter as a hot drink and also can be consumed cold in summers.
The present beverage is the natural health drink with nutritional and medicinal value and also provides pleasant flavour to the beverage. The use of the spices such as turmeric, Ginger, Black salt, cinnamon, clove etc in appropriate amount helps in building the immunity of the body system and hence can be consumed as immunity booster drink.
The fruits selected from apple, orange and/or gooseberry in the health beverage of the present invention provide vitamin C in natural form.
In addition, the fruit juice beverage further comprises ascorbic acid (Vitamin C) in an amount of about 0.025%w/w acts as an antioxidant and adds nutritional value of the beverage.
The beverage further comprises ascorbic acid (Vitamin C) in an amount of about 0.025%w/w which add to the nutritional value of the beverage and also acts as an antioxidant that can suppress quality deterioration of the fruit juice due to oxidation.
The additives may include but not limited to pH modifiers, vitamins, sweeteners, anti-oxidant, stabilizers, approved flavorants, colorants in appropriate amount.
The vitamin is not particularly limited, and may be Vitamin A, vitamin Bl, Vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, vitamin B 12, vitamin E and/or the like. These vitamins may be used solely or two or more of them may be used in combination.
In an embodiment, the health beverage of the present invention is free of added proteins. In another embodiment, the fruit juice beverage of the present invention is in liquid form as ‘Ready to Serve’ beverage.
In another embodiment, the present invention disclose a stable health beverage which can be consumed both as a cold drink as well as a hot drink without substantial decrease in nutritional value, comprising i. Apple juice concentrate of 70 Brix in an amount of 0.77% w/w; ii. Gooseberry Juice Concentrate of 67 Brix in an amount of 0.77% w/w; iii. Sugar in an amount of 6.0%w/w; iv. Citric acid as acidifier in an amount of 0.073%w/w; v. Genu VIS Pectin in an amount of 0.05% w/w; vi. Black pepper extract in an amount of 0.005%w/w; vii. Ginger extract in an amount of 0.0001% w/w; viii. Clove extract in an amount of 0.005%w/w; ix. Curcumin powder in an amount of 0.015%w/w; x. Cinnamon extract in an amount of 0.015%w/w; xi. Ascorbic acid in an amount of 0.02%w/w; xii. Additives; and xiii. Water in quantity sufficient (q.s).
In yet another embodiment, the present invention disclose a stable health beverage which can be consumed both as a cold drink as well as a hot drink without substantial decrease in nutritional value, comprising i. Orange juice concentrate of 65 Brix in an amount of 0.77% w/w; ii. Gooseberry Juice Concentrate of 67 Brix in an amount of 0.77% w/w; iii. Sugar in an amount of 6.0%w/w; iv. Citric acid as acidifier in an amount of 0.073%w/w; v. Genu VIS Pectin in an amount of 0.05% w/w; vi. Black pepper extract in an amount of 0.005%w/w; vii. Ginger extract in an amount of 0.000 l%w/w viii. Clove extract in an amount of 0.005%w/w; ix. Curcumin powder in an amount of 0.015%w/w; x. Cinnamon extract in an amount of 0.015%w/w; xi. Ascorbic acid in an amount of 0.02%w/w; xii. Additives; and xiii. Water in quantity sufficient (q.s).
In another embodiment, the fruit juice beverage of the present invention is diluted with water thereby producing the solution of a total amount of 200ml with fruit content ranging from 10 to 12%.
In yet another embodiment, the present invention provides the process for preparing the fruit juice beverage which can be served both as a cold drink or hot drink without reducing the nutritional value comprising; i. Storing the fruit juice concentrate under freezing conditions followed by thawing of the frozen fruit concentrate at ambient temperature, ii. Mixing the fruit concentrate in the almix with magnetic arrestor and transferring to the blending tank, adding RO water, filtering; iii. Adding to the blending tank of step (ii) mixture of acidifier, ascorbic acid, spices, Genu VIS Pectin, pH modifier in RO water, sugar syrup, additives, flavorants and colorants and scaling the batch with RO water; iv. Filtering the mix through 1mm filter followed by sterilization; v. Mixing, homogenizing, deaerating and heating the sterilized mix followed by pasteurization, cooling and transferring the sterilized fruit juice beverage to filling machine and storing.
The process for manufacturing the beverage is illustrated in Fig 1.
In an embodiment, the fruit juice concentrate is directly procured from the vendor. In another embodiment, the pasteurization is carried out at 95+/-3°C with the holding temperature of about 30 sec.
In another embodiment, the present invention discloses a process for providing a stable health beverage as a hot drink with no major physical or chemical change and without any decrease in its nutritional value comprising heating the beverage of the present composition containing the fruit juice, spices in a microwave at a temperature range of 100°C to 150°C for 1 minute.
In yet another embodiment, the hot beverage of the present invention is consumed immediately after heating.
In another embodiment, the health beverage of the present invention is found to be stable for a period of 12 months at temperature of 30°C±2°C and relative humidity of 75%±5%. The beverage is found to be stable for a period of six months at accelerated temperature of 40°C±2°C and relative humidity of 75%±5%. The present invention provides the beverage with a shelf life of 12 months which can be consumed both as a cold drink as well as a hot drink without substantial decrease in nutritional value.
The beverage of the present invention is provided as a packaged beverage through various steps including sterilization and packaging. A sterilized, packaged beverage is produced by sterilizing a beverage in advance at a temperature ranging from 95±3°C before filling it into a package.
The beverage of this invention is further advantageous in that the beverage can be served as a hot drink without any loss in nutritional value due to the natural ingredients resources which are all are heat stable. The beverage composition of the invention may be used as Herbal Drink, Immunity Booster Drink or a Medicinal Drink, Energy Drink, Recreational Drink or a Thirst Quencher.
EXAMPLES:
Several examples are set forth below to further illustrate the nature of the invention and the manner of carrying it out. However, the invention should not be considered as being limited to the details thereof.
Example 1: Hot and Cold Beverage with Apple flavour
Table 1: Product Specification
(i) Real time stability study:
Conclusion: From the above results it was observed that there were no major physical or chemical changes observed during frequency intervals. The product was observed to be stable for 12 months when kept at a temperature of 30±2°C, and 75%±5%RH. Shelf Life of the product: 12 months from the date of manufacturing.
(ii) Accelerated stability data
Conclusion: From the above results it was observed that there were no major physical or chemical changes observed during frequency intervals. The product was observed to be stable for 12 months when kept at a temperature of 40±2°C, and 75%±5%RH.
Shelf Life of the product: 12 months from the date of manufacturing.
(iii) Long term Stability study
Conclusion: The product is stable up to twelve months (12M) when stored at 30±2°C and 75±5%RH. (iv) Stability study data in microwave
Conclusion: From the above results, it is observed that there were no major physical or chemical changes observed during when the product was microwave with increasing temperature conditions for 1 minute. The product is stable with no major physical or chemical changes.
Shelf Life of the product: 12 months from the date of manufacturing.
Example 2: Hot and cold Beverage with Orange Flavor
Product Specification
(i) Real time stability study
Conclusion: From the above results it was observed that there were no major physical or chemical changes observed during frequency intervals. The product was observed to be stable for 12 months when kept at a temperature of 30±2°C, and 75%±5%RH.
Shelf Life of the product: 12 months from the date of manufacturing.
(ii) Accelerated stability data Conclusion: The product is stable up to six months (6M) when stored at 40±2°C and 75±5%RH.
(iii) Long term Stability study
Conclusion: The product is stable up to twelve months (12M) when stored at 30±2°C and 75±5%RH.
(iv) Stability study data in microwave
Conclusion: From the above results, it is observed that there were no major physical or chemical changes observed during when the product was microwave with increasing temperature conditions for 1 minute. The product is stable with no major physical or chemical changes.
Shelf Life of the product: 12 months from the date of manufacturing.
Example 3: Process of Manufacturing
The hot and cold health beverage of example 1 and example 2 are manufactured by the process depicted in the flow chart of Fig 1.
Process Parameters:
Pasteurization temperature: 95±3°C
Holding time: 30sec
Strainer: 1mm
Deareator: Online
Homogenizer Pressure: 150/50bar Although the invention has been described in detail in the foregoing for the purpose of illustration, it is to be understood that such detail is solely for that purpose and that variations can be made therein by those skilled in the art without departing from the spirit and scope of the invention except as it may be limited by the claims.