Description:Field of the invention
The primary objective of this invention is custard apple and aloe vera based RTS beverage and method thereof. Ready-to-serve (RTS) beverages are pre-made drinks that are packed and sold such that they can be consumed right away without requiring further dilution, mixing, or preparation. These drinks provide a quick and simple way to stay hydrated and get your nutrients, satisfying the demands of modern customers who value convenience.
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.
In today's fast-paced environment, consumers are increasingly seeking accessible, healthful beverage options that align with their lifestyle preferences and nutritional needs. Finding a beverage that is both nutrient-dense and readily available can be challenging. Many people’s regular diets lack essential vitamins, minerals, and antioxidants, highlighting the need for beverages that can bridge this nutritional gap.
The purpose of the invention was to the preparation of custard apples and aloe vera RTS beverages. Because of their rich nutritional composition, custard apples, sometimes referred to as sugar apples or cherimoyas, offer several health benefits. Custard apples have an abundance of vital nutrients, such as: high in vitamin C, vitamin B1 (thiamine), vitamin B2 (riboflavin), and vitamin B6 (pyridoxine). Minerals: High in iron, manganese, magnesium, potassium, and iron. Fiber: Has a substantial dietary fiber content.
Antioxidants: Rich in flavonoids and polyphenolic chemicals, which are powerful antioxidants It has been discovered that custard apples have antibacterial qualities. Fruit, seed, and leaf extracts have demonstrated effectiveness against a range of bacterial and fungal strains, suggesting that this could be a useful natural treatment for infections.
Custard apples' potassium and magnesium contents aid in preserving normal blood pressure levels. Since these minerals aid in heart rate regulation and the prevention of hypertension, they are critical for cardiovascular health.
Aloe vera can calm and purify the gastrointestinal system. It might be beneficial for ailments like constipation, irritable bowel syndrome (IBS), and acid reflux. The yellow material called aloe vera latex, which is located just beneath the leaf's surface, has potent laxative properties. However, because of its potency, it should be used with caution and under medical supervision.
Ready-to-Serve (RTS) beverages offer a convenient solution, providing a quick and easy way to enhance dietary intake of crucial nutrients. This patent introduces a novel RTS beverage made from custard apple and aloe vera, designed to deliver a rich blend of vitamins, minerals, and antioxidants in a single, convenient product. By leveraging the natural benefits of custard apple and aloe vera, this beverage aims to meet the growing demand for nutritious and easily accessible drinks.
Several patents have been issued for beverages but none of these are related to the present invention. For example, CN105792667B relates to a novel high protein fruit flavored beverage comprising a fruit flavoring agent and a high protein denatured whey protein composition, and to a method of producing the beverage. The invention particularly relates to a fruit flavoured beverage having a protein content of at least 4% (w/w). The invention further relates to high protein fruit and/or vegetable products, for example, that facilitate the production of high protein fruit-flavored and/or vegetable-flavored yogurt. The invention also relates to food products containing these high protein fruit and/or vegetable preparations and to a process for producing these food products.
Another patent, CN105188421B relates to beverages comprising rare sugars and sweetness enhancers, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding the sweetness enhancer at a concentration at or below the sweetness recognition threshold of the sweetness enhancer. Also provided are beverages having a sugar-like characteristic comprising a natural high-potency sweetener and a rare sugar, wherein the natural high-potency sweetener and the rare sugar are present in a particular weight ratio.
Another patent, KR102569351B1 relates to a new type containing a combination of insoluble whey protein particles (referred to as type A particles) and acid-gelling whey protein aggregates (referred to as type B particles) having a particle size in the range of 1 to 10 microns. of food ingredients. The present invention also relates to a whey protein-based yogurt-like product and food ingredient containing a combination of type A and type B particles and a method of producing the whey protein-based yogurt-like product.
Another patent, WO2015059246A1 pertains to a new type of high protein, fruit flavoured beverage comprising fruit flavouring agents and high protein denatured whey protein compositions, and to a method of producing the beverage. The invention particularly pertains to fruit flavoured beverages having a protein content of at least 4% (w/w). The invention furthermore relates to high protein fruit and/or vegetable preparations which e.g. are advantageous for the production of high protein, fruit and/or vegetable-flavoured yoghurt. The invention also relates to food products containing the high protein fruit and/or vegetable preparations and to method for producing these.
Another patent, KR102662426B1 relates to a method for producing lactic acid bacteria-fermented noni vinegar containing fermented lactic acid bacteria and coconut sugar, lactic acid bacteria-fermented noni prepared therefrom, and a vinegar drink containing the same, and more specifically, to a method of producing lactic acid bacteria-fermented noni vinegar containing fermented lactic acid bacteria and coconut sugar. It relates to a method of producing lactic acid bacteria-fermented noni vinegar, which is helpful for nutritional intake and whose palatability is improved through coconut sugar and maturation, the lactic acid bacteria-fermented noni vinegar produced therefrom, and a vinegar drink containing the same.
Another patent, CN114652781B relates to a composition comprising a plant extract comprising spinach extract and any one selected from the group consisting of grape seed extract, green tea extract, puer tea extract, sichun extract and blueberry extract, which is capable of more effectively promoting testosterone secretion relative to a single ingredient, and which is useful for manufacturing a pharmaceutical composition for promoting testosterone secretion, or a food composition such as general food, health food, dietary supplement or drink.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
The process flowchart depicts the preparation of a custard apple and aloe vera beverage. Here is a detailed description of the steps followed: Custard apples were pulped to obtain the custard apple pulp. Aloe vera was pulped separately to obtain the aloe vera pulp. The custard apple pulp and aloe vera pulp were mixed in a ratio of 3:1, specifically, 75 ml of custard apple pulp was mixed with 25 ml of aloe vera pulp. The mixture of pulps was then diluted with water. The volume of water used for dilution was twice the total volume of the pulp mixture. The brix level of the diluted mixture was adjusted by adding sugar. This step ensured the desired sweetness and consistency. Three samples of the mixture were prepared with different brix levels: 10 brix, 12 brix, and 14 brix. The prepared samples were filled into sterilized bottles to maintain hygiene and prevent contamination. The filled bottles underwent a sterilization process to ensure the safety and extend the shelf life of the beverage. Finally, the sterilized bottles were stored appropriately until needed for further use or consumption. This method ensured a consistent and safe production of the custard apple and aloe vera beverage.
Herein enclosed a custard apple and aloe vera based RTS beverage. A method for the preparation of the custard apple and aloe vera based RTS beverage comprising the steps of:
pulping the Custard apples to obtain the custard apple pulp and Aloe vera to obtain the aloe vera pulp;
mixing the custard apple pulp and aloe vera pulp in a ratio of 3:1;
mixing 75 ml of custard apple pulp with 25 ml of aloe vera pulp;
diluting the mixture of pulps with water;
using the volume of water for dilution was twice the total volume of the pulp mixture;
adjusting the brix level of the diluted mixture by adding sugar, and ensuring this step ensured the desired sweetness and consistency;
preparing three samples of the mixture with different brix levels: 10 brix, 12 brix, and 14 brix;
filling the prepared samples into sterilized bottles to maintain hygiene and prevent contamination;
sterilizing the filled bottles to ensure the safety and extend the shelf life of the beverage; and
storing the sterilized bottles until needed for further use or consumption.
The maximum pH was recorded in the sample of sample 3 (6.4) followed by sample 2 (6.3) and sample 1 (6.2).
The 0.15 maximum percent of acidity was recorded in the sample of sample 1 (0.15).
The maximum percent of reducing sugar was recorded in the sample of sample 1 (2.61%).
The maximum percent of total sugar was recorded in the sample of sample 1 (15.4%).
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is custard apple and aloe vera based RTS beverage.
Another object of the present invention is to prepare RTS beverage.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
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:
Figure 1: custard apple and aloe vera based RTS beverage
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
Detailed Description
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 process flowchart depicts the preparation of a custard apple and aloe vera beverage. Here is a detailed description of the steps followed: Custard apples were pulped to obtain the custard apple pulp.
In some embodiments of the present invention, aloe vera was pulped separately to obtain the aloe vera pulp. The custard apple pulp and aloe vera pulp were mixed in a ratio of 3:1, specifically, 75 ml of custard apple pulp was mixed with 25 ml of aloe vera pulp.
In some embodiments of the present invention, the mixture of pulps was then diluted with water. The volume of water used for dilution was twice the total volume of the pulp mixture. The brix level of the diluted mixture was adjusted by adding sugar.
In some embodiments of the present invention, this step ensured the desired sweetness and consistency. Three samples of the mixture were prepared with different brix levels: 10 brix, 12 brix, and 14 brix. The prepared samples were filled into sterilized bottles to maintain hygiene and prevent contamination.
In some embodiments of the present invention, the filled bottles underwent a sterilization process to ensure the safety and extend the shelf life of the beverage. Finally, the sterilized bottles were stored appropriately until needed for further use or consumption. This method ensured a consistent and safe production of the custard apple and aloe vera beverage.
Herein enclosed a custard apple and aloe vera based RTS beverage. A method for the preparation of the custard apple and aloe vera based RTS beverage comprising the steps of:
pulping the Custard apples to obtain the custard apple pulp and Aloe vera to obtain the aloe vera pulp;
mixing the custard apple pulp and aloe vera pulp in a ratio of 3:1;
mixing 75 ml of custard apple pulp with 25 ml of aloe vera pulp;
diluting the mixture of pulps with water;
using the volume of water for dilution was twice the total volume of the pulp mixture;
adjusting the brix level of the diluted mixture by adding sugar, and ensuring this step ensured the desired sweetness and consistency;
preparing three samples of the mixture with different brix levels: 10 brix, 12 brix, and 14 brix;
filling the prepared samples into sterilized bottles to maintain hygiene and prevent contamination;
sterilizing the filled bottles to ensure the safety and extend the shelf life of the beverage; and
storing the sterilized bottles until needed for further use or consumption.
The maximum pH was recorded in the sample of sample 3 (6.4) followed by sample 2 (6.3) and sample 1 (6.2).
The 0.15 maximum percent of acidity was recorded in the sample of sample 1 (0.15).
The maximum percent of reducing sugar was recorded in the sample of sample 1 (2.61%).
The maximum percent of total sugar was recorded in the sample of sample 1 (15.4%).
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
The process flowchart depicts the preparation of a custard apple and aloe vera beverage. Here is a detailed description of the steps followed:
1. Pulping of Custard Apple and Aloe Vera: Custard apples were pulped to obtain the custard apple pulp.
- Aloe vera was pulped separately to obtain the aloe vera pulp.
2. Mixing: The custard apple pulp and aloe vera pulp were mixed in a ratio of 3:1, specifically, 75 ml of custard apple pulp was mixed with 25 ml of aloe vera pulp.
3. Dilution: The mixture of pulps was then diluted with water. The volume of water used for dilution was twice the total volume of the pulp mixture.
4. Brix Adjustment: The brix level of the diluted mixture was adjusted by adding sugar. This step ensured the desired sweetness and consistency.
5. Sample Preparation: Three samples of the mixture were prepared with different brix levels: 10 brix, 12 brix, and 14 brix (fig1).
6. Filling: The prepared samples were filled into sterilized bottles to maintain hygiene and prevent contamination.
7. Sterilization: The filled bottles underwent a sterilization process to ensure the safety and extend the shelf life of the beverage.
8. Finally, the sterilized bottles were stored appropriately until needed for further use or consumption.
This method ensured a consistent and safe production of the custard apple and aloe vera beverage.

Result
Ph Maximum percent was recorded in the sample of sample 3 (6.4) followed by sample 2 (6.3) and sample 1 (6.2).
Acidity 0.15 Maximum percent was recorded in the sample of sample 1 (0.15)
Reducing sugar Maximum percent was recorded in the sample of sample 1 (2.61%)
Total sugar Maximum percent was recorded in the sample of sample 1 (15.4%)
, Claims:1) A custard apple and aloe vera based RTS beverage.
2) A method for the preparation of the beverage as claimed in claim 1, wherein said custard apple and aloe vera based RTS beverage comprising the steps of:
a) pulping the Custard apples to obtain the custard apple pulp and Aloe vera to obtain the aloe vera pulp;
b) mixing the custard apple pulp and aloe vera pulp in a ratio of 3:1;
c) mixing 75 ml of custard apple pulp with 25 ml of aloe vera pulp;
d) diluting the mixture of pulps with water;
e) using the volume of water for dilution was twice the total volume of the pulp mixture;
f) adjusting the brix level of the diluted mixture by adding sugar, and ensuring this step ensured the desired sweetness and consistency;
g) preparing three samples of the mixture with different brix levels: 10 brix, 12 brix, and 14 brix;
h) filling the prepared samples into sterilized bottles to maintain hygiene and prevent contamination;
i) sterilizing the filled bottles to ensure the safety and extend the shelf life of the beverage; and
j) storing the sterilized bottles until needed for further use or consumption.
3) The method as claimed in claim 2, wherein maximum pH was recorded in the sample of sample 3 (6.4) followed by sample 2 (6.3) and sample 1 (6.2).
4) The method as claimed in claim 2, wherein 0.15 maximum percent of acidity was recorded in the sample of sample 1 (0.15).
5) The method as claimed in claim 2, wherein maximum percent of reducing sugar was recorded in the sample of sample 1 (2.61%).
6) The method as claimed in claim 2, wherein maximum percent of total sugar was recorded in the sample of sample 1 (15.4%).