FIELD OF THE INVENTION

Disclosed herein a method and process of manufacturing beverage having similar taste of Sambaram (spiced buttermilk) from Indian gooseberry without using curd BACKGROUND OF THE INVENTION

The Sambharam is a spiced and flavored buttermilk beverage: It is a famous Kerala ( Southern State of India) drink which was traditionally served to guests. It is also served as part of the Kerala S-adya. It is a coo] and refreshing drink for hot summer days as well as ads-digestion.

It has many variations in many parts of Indiar like the masala mor (thalicha mor) from Tamil Nadu, spicy lassi from Punjab, chaas (chaach) from Gujarat and Rajasthan etc. (Spicy Lassi, Spiced Buttermilk, Chaas, Masala Mor, Mattha, Chaanch). The problem with the traditional Sambharam is that the Curd is principle and major ingredient for preparing Sambharam. The problem with the use of curd in Sambharam is that the curd is produced from cow milk which is of animal origin. Thus the Sambharam may not be acceptable for the pure vegetarians-. Thus the curd must be substituted by another ingredient so that the Sambharam may be acceptable for both, vegetarians and non vegetarians equally. Therefore the applicant searched for various substitutes for the curd and finally came up with this new invention.
SUMMARY OF THE INVENTION
The Sambharam is a spiced and flavored buttermilk beverage common to Southern states of India especially Kerala State. The Curd is principle and major ingredient for preparing Sambharam. The problem with the use of curd in Sambharam is that the curd is produced from cow milk which is of animal origin. Thus the Sambharam may not be acceptable for the pure vegetarians. Hence the curd must be substituted by another ingredient so that the Sambharam may be acceptable for both vegetarians and non vegetarians equally. The invention discloses a method and process of manufacturing beverage having similar taste of Sambaram (spiced buttermilk) from Indian gooseberry without using curd. The applicant used the Indian Gooseberry fruit as a substitute for the curd. The present invention only relates to the method of a method and process of manufacturing beverage having similar taste of Sambharam (spiced buttermilk) from Indian gooseberry without using curd. The entire gooseberry along with the seed is crushed in a juicer and grinded in a grinder and the juice will be extracted. The Green chilly curry leaves and ginger are mixed in mixer and the juice

is extracted! Both the extracts are mixed together and the water and the salt is added. Thus the gooseberry Sambharam is ready for consumption. The beverage thus prepared- will- taste similar to the traditional curd based Kerala Sambharam. The unique taste is achieved because of crushing the gooseberry fruit as a whole. Since no animal product is used in the beverage the same can also be suggested for vegetarians too.

DETAILED DESCRIPTION OF THE INVENTION

The following description with reference to the accompanying drawings is provided to assist in a comprehensive understanding of exemplary embodiments of the invention as defined by the claims and their equivalents. It includes various specific details to assist in that understanding but these are to be regarded as merely exemplary. Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope and spirit of the invention. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.

The terms and words used in the following description and claims are not limited to the bibliographical meanings, but, are merely used by the inventor to enable a clear and consistent understanding of the invention Accordingly, it should be apparent to those skilled in the art that the following description of exemplary embodiments of the present invention are provided for illustration purpose only and not for the purpose of limiting the invention as defined by the appended claims and their equivalents.

It is to be understood that the singular forms "a," "an/5 and ctthe" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a component surface" includes reference to one or more of such surfaces.

As discussed below, and the various embodiments used to describe the principles of the present disclosure in. this patent document are by way of illustration only and should not be construed in any way that would limit the scope of the disclosure. Those skilled in the art will understand that the principles of the present disclosure may be implemented in any suitably arranged communications system. The terms used to describe various embodiments are exemplary. It should be understood that these are provided to merely aid the understanding of the description, and that their use and definitions in no way limit the scope of the invention. Terms first, second, and the like are used to differentiate between objects having the same terminology and are in no way intended to represent a chronological order, unless where explicitly stated otherwise. A set is defined as ^non-empty set including at least one element
An aspect of the present invention is to address at least the above-mentioned problems and/or disadvantages and to provide at least the advantages described below.

The Sambharam is a spiced and flavored buttermilk beverage. It is a famous Kerala ( Southern State of India) drink which was traditionally served to guests. It is also served as part of the Kerala Sadya. It is a cool and refreshing drink for hot summer days as well as aids digestion.

It has many variations in many parts of India like the masala mor (thaiicha mor) from Tamil Nadu, spicy lassi from Punjab, chaas (chaach) from Gujarat and Rajasthan etc. (Spicy Lassi, Spiced Buttermilk, Chaas, Masala MOT, Mattha, Chaanch)

THE TRADITIONAL INGREDIENTS OF SAMBHARAM ARE

Curd (Yogurt) -1 cup

Water - 2 cups (to make buttermilk)
(You could also use store bought buttermilk/yogurt) Green Chillies - 2-3 Ginger-1" piece Cilantro - 2-3 stems Currv Leaves - 5-6 leaves

METHOD OF PREPARATION of KERALA SAMBHARAM

1. Crush the green ehi-iies* ginger and cilantro using a mortar and pestle or using the pulse mode of the mixer.

2. Beat the curd nicely using a fork and add the water to it

3. Mix the curd-water mixture nicely using, a hand blender or with a spoon.

4. Add the crushed mixture, torn curry leaves and required salt and mix everything together. However it could be seen that the Curd is principle and major ingredient for preparing Sambharam.

The problem with the use of curd in Sambharam is that the curd is produced from cow milk which is of animal origin. Thus the Sambharam may not be acceptable for the pure vegetarians Thus the curd must be substituted by another ingredient so thai the Sambharam may be acceptable for both vegetarians and non vegetarians equally. Therefore the applicant searched for various substitutes for the curd and finally came up with this new invention.

The applicant used the Indain Gooseberry fruit as a substitute for the curd. The Indian gooseberry is a deciduous shrub branch Gooseberry warm, Pickle, gooseberry fruits are mostly used as direct human consumption, and gooseberry, raw leaf nutrition resources, provide a nutritious, delicious and refreshing, with lowering blood lipids and blood pressure, calcium and enhance the immune system and other health effects of currant drink production methods.

Even though there are several inventions regarding the health effects of gooseberry, there are no inventions or usage where the gooseberry fruit is used as substitute for curd.

The Patent no CN103892382A the Production method for gooseberry beverage discloses a production method for a beverage. The beverage is prepared by taking gooseberries as main raw materials through steps of pulping the gooseberries, shearing and decocting raw material leaves^ blending, homogenizing^ sterilizing, canning,- checking, storing and the like. The beverage produced by the method disclosed by the invention not only contains nutrient substances of the gooseberries, but also is rich in active components of raw material leaves; the nutrition of the finished-product beverage is enriched and the economic value of the gooseberries and the raw material leaves is also improved; the method is simple to operate and easy to grasp; the gooseberry beverage, more particularly to a method of making currant drink.

Thus the Patent no CN103892382A is merely a method of production of currant drink. Which has no relation to the present invention.
Another invention PCT/IN2008/000690 is a Soft drink based on indian gooseberry
extract concerns a soft drink based on Indian beverage. The claim in the invention is that he soft drinks of claim 1 where in addition of pulp, juice, extract and mixed with other plant derivatives or fruit juices, pulp and extract given as health drink, aids in digestion, as antimicrobial, a booster for HIV patients, a multinutritional gooseberry, can be consumed as it is5 as it is not a concentrated beverage meant for right from economically weaker section of the people Asia. Therefore the principally the claim is regarding medicinal properties of Indian Gooseberry fruit

Theses medicinal properties are traditionally known and the present invention does not claim those well known health prospects of Indian Gooseberry.

Another prior art CN101849689A Eucommia Chinese gooseberry beverage and manufacturing, method thereof relates to eucommia Chinese beverage and a manufacturing method thereof, which are characterized in that the Eucommia Chinese beverage is produced by processing eucommia block pieces which are well cooked and are originated from Ci-U County of Hunan Province, eucommia leaves, Chinese gooseberry, water and honey: 20 to 30 percent of eucommia block pieces, 10 to 15 percent of eucommia leaves, 20 to 30 percent of Chinese gooseberry comprises the following steps that: 1. sand on the fruit peel is washed; and 2. the fruit which is washed is dehydrated and poured into a presser to be milled, and then the milled fruit is filtered to obtain the Chinese gooseberry can nourish the liver and kidney, strengthen the bones' and muscles, reduce the blood pressure, prevent the formation of thrombus, can prevent cancers, can prevent diabetes and tristimania, lose weight, build body, beatify the face and the like, is suitable for men and women, the old and the young, and can be accepted and favored by consumers.

The above invention also relates to the medicinal properties of Gooseberry is traditionally known in India and in wade use in various parts of India.

The present invention only relates to the method of a method arid process of manufacturing beverage having similar taste of Sambaram (spiced buttermilk) from Indian gooseberry without using curd

Ingredients for preparing Gooseberry Sambharam (For 1 Lift*)

Indian Gooseberry Fruit( Amala) - 1 KG

Ginger - 150Gm

Curry Leaves - 150 Gm

Green Chilly - 50 Gm.

Salt - 25Gm.

Treated Water - 600ML

METHOD OF PREPARATION

The entire gooseberry along with the seed is crushed in a juicer and grinded in a grinder and the juice will be extracted. The Green chilly curry leaves and ginger are mixed in mixer and the juice is extracted. Both the extracts are mixed together and the water and the salt is added.

Thus the gooseberry Sambharam is ready for. consumption. The beverage thus prepared will taste similar to the traditional curd based Kerala Sambharam.

The unique taste is achieved because of crushing the gooseberry fruit as a whole.

Since no animal product is used in the beverage the same can also be suggested for vegetarians too.

Claims

1. The invention discloses a method and process of manufacturing beverage having similar taste of Sambharam (spiced buttermilk) from Indian gooseberry without using curd.

2. Wherein for preparing 1 liter of Gooseberry Sambharam
a. Indian Gooseberry Fruit( Amala) - 1 KG

b. Ginger - 150 Gm

c. Curry Leaves - 150 Gm

d. Green Chilly ~ 50 Gm.

e. Salt - 25Gm.

£ Treated Water - 600MI. is used

3. a Wherein the entire gooseberry along with the seed is crushed in a juicer and grinded in a grinder and the juice will be extracted.

a. The Green chilly curry leaves and ginger are mixed in mixer and the juice is
extracted.

a. Both the extracts are mixed together and the water and the salt is added.

4. . The beverage thus prepared will taste similar to the traditional curd based Kerala Sambharam.

5. The unique taste is achieved by crushing the gooseberry fruit as a whole.

6.. No animal product is used in the beverage Gooseberry Sambharam