Description:FIELD OF THE INVENTION
The present invention relates to the field of functional foods and beverages, specifically to the development of herbal drinks with enhanced medicinal and nutritional properties. More particularly, it pertains to a novel protocol for the preparation of a traditional fermented beverage known as Kanji, enriched with Moringa oleifera and Zanthoxylum armatum. The invention integrates principles of traditional knowledge and modern scientific methods to formulate a health-promoting drink with potential therapeutic benefits.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Drinks and beverages are vital for nutrition, hydration, and general health since they include vital vitamins and minerals. They provide energy, refreshment, and practical advantages like detoxification, immunity building, and digestion support. Herbal and medicinal beverages also promote health, prevent illness, and have therapeutic benefits. Unlike fizzy drinks, which may disturb gut flora, herbal fermented drinks promote digestive health with natural probiotics. They are free of artificial sweeteners, preservatives, and chemicals because they are made from vegetables, herbs, and natural cultures. Herbal ferments contain natural sugars with healthy enzymes, in contrast to soft drinks that are laden with high-fructose corn syrup and refined sugars. While herbal ferments help with fat breakdown and detoxification, soft drinks are linked to obesity and metabolic diseases. Soft drinks are highly acidic, leading to dental erosion and bone loss, while fermented herbal drinks balance pH and promote alkalinity. The traditional recipe of Kanji includes black carrot, beetroot, ginger, black or yellow mustard, black salt, and asafetida. This recipe is a probiotic mix and an immunity booster recipe that strengthens the gut health of humans. It is taken one glass to improve immunity, especially during the winter season. Many variations do exist of this recipe that is used across India. Although this recipe is enjoyed in Indian culture, the popularity of this drink escalated during the pandemic, and people started following this recipe. Post-pandemic, people have started realizing the benefits of naturally made drinks and are constantly looking for the best alternative and health-benefitting energy drinks. This present variation of Kanji Drink is the best solution for today’s hectic and busy life, as it promises to be the best health and immunity-boosting fermented drink loaded with the richness of medicinal plants Moringa oleifera leaves, commonly known as “sahjan,” and Zanthoxylum armatum commonly known as “timru” seeds. We have standardized a protocol for converting a traditional drink into a healthier version with improved shelf life of the drink, as Moringa is also a natural preservative.
Several patents issued for herbal bevarages but none of these are related to the present invention. Patent EP3909589A1 relates to composition of a functional probiotic-herbal preparation in liquid form comprising herbal extracts from Phyllanthus emblica, Glycyrrhiza glabra, Stevia rebaudiana and bacterial strains of Lactobacillus plantarum PCM 493, Bacillus coagulans DSM 2383, Lactobacillus reuteri DSM 17509, Bifidobacterium long subs. infantis DSM 20088, Lactobacillus rhamnosus DSM 20245, Lactobacillus casei DSM 20011 with pro-health and medicinal properties and uses thereof.
Another patent US9433654B2 relates to a functional beverage which improve the well-being of the consumer for a balanced life. A health functional beverage comprising 0.1-1 g/L Moringa leaf extract, 0.1-1 g/L Withania somnifera extract and additional ingredients comprising at least one of a sweetener, a flavoring agent, an acidifier, vitamins and minerals, or any mixtures thereof.
Another patent WO2010008306A2 relates to nutritional beverage product comprising powerful vitamins and antioxidants synergistically mixed to provide a beverage mix for increasing strength and stamina and for preventing many diseases. The formulation may be suitably in the form of either a coffee, chocolate or fruit juice beverage. The nutritional beverage product comprises the following ingredients: Moringa powder, non-dairy creamer, sweetener, fiber, antioxidant, digestive enzymes, minerals, cranberry powder, plant extract, EFA, L-carnitine, and milk proteins.
Another patent CN105265955A provides a solid Moringa oleifera leaf drink. The drink comprises raw materials in parts by weight as follows: 5-40 parts of aqueous Moringa oleifera leaf extract, 10-80 parts of lactose, 1-50 parts of white granulated sugar and 0-2 parts of acesulfame. The solid Moringa oleifera leaf drink does not contain a preservative, is nutritious and healthy, tastes good, can be taken conveniently after being dissolved, has good properties, and is applicable to all crowds; concentration under reduced pressure is adopted in the technology, so that nutritional ingredients of Moringa oleifera are reserved to the maximum extent; gradient drying and the accurate prescription ratio are adopted, thus, the percent of pass of industrial production and the stability among batches are greatly improved.
Another patent US20110020285A1 relates to a composition containing cacao and spirulina, made exclusively from natural products. The composition also contains variable proportions of: royal jelly, turmeric, maca, quinoa, stevia, jojoba and argan oil. The composition can take the form of a bar, sweet or drink. The composition is a high-energy appetite suppressant. Energy composition for food and medicinal use, comprising a mixture of cacao and the blue-green algae called Spirulina.
OBJECTS OF THE INVENTION
Main object of the present invention is to devising a protocol for the preparation of medicinally rich herbal kanji drink by the addition of moringa oleifera and zanthoxylum armatum.
Another object of the present invention is to devise a standardized protocol for the preparation of a medicinally rich herbal Kanji drink by incorporating Moringa oleifera and Zanthoxylum armatum, thereby enhancing its therapeutic and nutritional value.
Another object of the present invention is to improve the functional properties of traditional Kanji by integrating herbs known for their antioxidant, anti-inflammatory, immunomodulatory, and digestive benefits.
Another object of the present invention is to provide a natural and plant-based health beverage that may support overall wellness, particularly digestive health, immune function, and detoxification, without the use of synthetic additives or preservatives.
Another object of the present invention is to explore and utilize the synergistic effects of Moringa oleifera and Zanthoxylum armatum in a fermented medium, maximizing bioavailability and efficacy of phytoconstituents.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention provides a novel and standardized protocol for the preparation of a medicinally enriched herbal Kanji drink incorporating Moringa oleifera and Zanthoxylum armatum. The invention combines traditional fermentation techniques with the therapeutic potential of these two potent medicinal plants, resulting in a functional beverage with enhanced health benefits. The invention outlines a method that includes selection and preparation of ingredients, controlled fermentation, and optimal storage conditions to ensure maximum retention of bioactive compounds. Moringa oleifera, known for its rich nutritional profile and pharmacological activities, contributes antioxidants, vitamins, and anti-inflammatory agents. Zanthoxylum armatum, traditionally used in ethnomedicine, adds digestive, antimicrobial, and immune-boosting properties to the formulation. This herbal Kanji is designed as a natural health beverage that can be consumed regularly to support digestion, immunity, and general well-being. The fermentation process not only improves the bioavailability of nutrients but also enhances taste and shelf life. The invention is scalable and can be adapted for both small-scale and industrial-level production, offering potential applications in the functional food, nutraceutical, and traditional medicine sectors.
Herein enclosed a method for the preparation of a medicinally enriched herbal Kanji drink, wherein the process comprises:
providing fresh black carrots (200 grams), beetroot (100 grams), ginger (20 grams), yellow mustard seed powder (25 grams), black salt (5 grams or to taste), and asafoetida (2 grams),
washing, peeling, and chopping the black carrots and beetroot into small pieces,
cutting ginger into julienne strips,
mixing the above ingredients in a glass jar with lukewarm water,
adding 10 grams of Moringa oleifera leaf powder and 5 grams of Zanthoxylum armatum seed powder to the mixture,
sealing the jar and allowing the mixture to ferment naturally for a period of three days at room temperature with daily shaking,
resulting in a fermented herbal Kanji beverage with enhanced therapeutic, nutritional, and shelf-life properties.
Moringa oleifera leaf powder contributes antioxidant, anti-inflammatory, and immunomodulatory properties to the Kanji drink.
Zanthoxylum armatum seed powder imparts a tingling and warming sensation, improves palatability, and provides antimicrobial and digestive benefits to the Kanji drink.
The test sample of the Kanji drink exhibits improved organoleptic characteristics including enhanced aroma, taste, and texture compared to a control sample prepared without Moringa oleifera and Zanthoxylum armatum.
The shelf life of the test sample is extended by 4–5 days compared to the control sample due to the presence of the added herbal components.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig 1: Ingredients used in test kanji recipe
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the best method for preparing the medicinally rich herbal Kanji drink involves the use of fresh black carrots, beetroot, and ginger, all sourced from local farmers in the Uttarakhand region, specifically from areas such as Shyampur, Lakshmipur, and Premnagar. For the preparation, 200 grams of black carrot, 100 grams of beetroot, 20 grams of ginger, 25 grams of powdered yellow mustard seeds, 5 grams of black salt (adjusted to taste), and 2 grams (approximately 1–2 pinches) of asafoetida are used.
In some embodiments of the present invention, the black carrots and beetroots are peeled, thoroughly washed, and cut into small pieces. Ginger is sliced into thin julienne strips. All ingredients, excluding the herbal additives, are divided equally and placed into two separate glass jars. Lukewarm water is then added, and the contents are mixed thoroughly.
In some embodiments of the present invention, the control jar is sealed tightly without any additional ingredients. In the test jar, 10 grams of Moringa oleifera leaf powder and 5 grams of Zanthoxylum armatum seed powder are added before sealing. Both jars are kept at ambient room temperature for three days to undergo natural fermentation, with daily shaking to ensure even mixing.
In some embodiments of the present invention, after three days, noticeable differences are observed between the control and test samples. The test sample, infused with Moringa oleifera and Zanthoxylum armatum, displays a distinct greenish hue, smoother texture, and a slight tingling, warming sensation attributed to Zanthoxylum.
In some embodiments of the present invention, in contrast, the control Kanji retains the traditional flavor and appearance. Additionally, the test sample shows improved shelf life by 4–5 days, likely due to the antimicrobial and antioxidant properties of the added herbal components.
Herein enclosed a method for the preparation of a medicinally enriched herbal Kanji drink, wherein the process comprises:
providing fresh black carrots (200 grams), beetroot (100 grams), ginger (20 grams), yellow mustard seed powder (25 grams), black salt (5 grams or to taste), and asafoetida (2 grams),
washing, peeling, and chopping the black carrots and beetroot into small pieces,
cutting ginger into julienne strips,
mixing the above ingredients in a glass jar with lukewarm water,
adding 10 grams of Moringa oleifera leaf powder and 5 grams of Zanthoxylum armatum seed powder to the mixture,
sealing the jar and allowing the mixture to ferment naturally for a period of three days at room temperature with daily shaking,
resulting in a fermented herbal Kanji beverage with enhanced therapeutic, nutritional, and shelf-life properties.
Moringa oleifera leaf powder contributes antioxidant, anti-inflammatory, and immunomodulatory properties to the Kanji drink.
Zanthoxylum armatum seed powder imparts a tingling and warming sensation, improves palatability, and provides antimicrobial and digestive benefits to the Kanji drink.
The test sample of the Kanji drink exhibits improved organoleptic characteristics including enhanced aroma, taste, and texture compared to a control sample prepared without Moringa oleifera and Zanthoxylum armatum.
The shelf life of the test sample is extended by 4–5 days compared to the control sample due to the presence of the added herbal components.
EXAMPLE 1
BEST METHOD
Fresh black carrots, beetroot and ginger were isolated from various locations, mainly from nearby local farmers in the local areas of Shyampur, Lakshmipur, and Premnagar in the Uttarakhand region. About 200 grams of black carrot and 100grams of beet root, 20 grams of ginger, 25 grams of yellow mustard, 5 grams of black salt, 2 grams of asafetida are taken for the recipe. Firstly, black carrots and beetroots were peeled off properly, and then after that, they were washed thoroughly. Then it was cut into small pieces. Then ginger was cut into julienne, 2-3 tablespoons of yellow mustard seeds are then taken in powdered form, one to two pinch of asafetida are added, and then black salt is added according to the taste. All these ingredients are then added to two glass jars; and then lukewarm water is added to the jars, all ingredients are mixed well. Then the control jar is sealed tightly, whereas in the test jar, 10 grams of Moringa oleifera leaf powder and 5 grams of Zanthoxylum armatum seed powder are added, and then it is sealed tightly. Both of the jars are then left to rest for three for the natural fermentation process; meanwhile, they are shaken well every day. The final results were then recorded after three days. There was quite a difference between both the samples as the control sample is somewhat plain kanji. The test kanji drink is having little bit of heat and tingling effect of Zanthoxylum armatum seeds and little bit of different texture due to the Moringa leaf powder which gives a smooth texture and little bit green color to the kanji. Hence there has been observed slight variation in color, texture, aroma and taste of the control and test drinks. Control kanji drink showed lower shelf life as compared to the test kanji that showed increased shelf life of 4-5 days.
ADVANTAGE OF THE PRESENT INVENTION:
The present invention offers several advantages, most notably the enhancement of the traditional Kanji drink’s medicinal and nutritional value through the incorporation of Moringa oleifera and Zanthoxylum armatum. These additions contribute potent antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory properties, making the drink not only more therapeutic but also more beneficial for digestive and overall health. The improved formulation results in a beverage with richer taste, smoother texture, and extended shelf life compared to conventional Kanji. Moreover, the method remains simple, natural, and cost-effective, making it suitable for both small-scale household preparation and large-scale commercial production, while also promoting the use of locally available, sustainable herbal ingredients.

, Claims:1. An herbal kanji using Moringa oleifera and Zanthoxylum armatum comprising of:
fresh black carrots (200 grams), beetroot (100 grams), ginger (20 grams), yellow mustard seed powder (25 grams), black salt (5 grams or to taste), and asafoetida (2 grams).
2. A method to prepare the herbal kanji as claimed in claim 1, wherein said method comprising the steps of
a) washing, peeling, and chopping the black carrots and beetroot into small pieces;
b) cutting ginger into julienne strips;
c) taking 2–3 tablespoons of yellow mustard seeds in powdered form;
d) adding 1–2 pinches of asafoetida, and black salt according to taste;
e) mixing the above ingredients in a glass jar with lukewarm water;
f) adding 10 grams of Moringa oleifera leaf powder and 5 grams of Zanthoxylum armatum seed powder to the mixture;
g) sealing the jar tightly;
h) keeping both jars at room temperature for three days for natural fermentation;
i) shaking the jars well once every day during fermentation;
j) observing the final results after three days;
k) noting that the control kanji had a plain flavor profile;
l) noticing a tingling heat and smoother texture in the test kanji due to zanthoxylum armatum and moringa oleifera;
m) observing a slight variation in color, texture, aroma, and taste between the control and test samples;
n) recording that the control sample had a lower shelf life; and
o) finding that the test kanji showed an extended shelf life of 4–5 days.
3. The method as claimed in claim 2, wherein Moringa oleifera leaf powder contributes antioxidant, anti-inflammatory, and immunomodulatory properties to the Kanji drink.