1. A functional beverage comprising: black mulberry, black soybean and corn silk.

2. The functional beverage as claimed in claim 1, wherein the ratio of Corn Silk: Black Mulberry: Black Soybean: Lemon: Ginger is 40:50:4: 4:2.

3. A process for the preparation of a functional beverage comprising the steps of: a) blanching corn silk with water to prepare an aqueous extract till the volume of the extract came to 1/4th level; b) obtaining black mulberry, pulping and juicing to obtain a pulpy juice; c) obtaining black soybean extract by boiling seeds in water; and d) filtering and mixing to obtain the functional beverage.

4. The process as claimed in claim 3, wherein the blanching is done at 100-150o C for 30-45 minutes.

5. The process as claimed in claim 3, wherein the process further comprises adding lemon and ginger extracts.

6. The process as claimed in claim 3, wherein the mixing is done in a ratio of Corn Silk: Black Mulberry: Black Soybean is 40:50:4.

7. The process as claimed in claim 3, wherein the mixing of the extracts and pulp is done for 30 minutes at 80º C.

FIELD OF INVENTION:
[001] The present invention relates to effect of anthocyanin extract from black soybean on corn silk, mulberry beverage. Particularly, the present invention relates to antioxidant profile, storage stability and co-pigmentation effect of corn silk, mulberry beverage developed by incorporating anthocyanin extract from black soybean.

BACKGROUND OF THE INVENTION:
[002] In India, low immunity, infections, heart disease, visual problems, ageing, diabetes, atherosclerosis, and cancer are swiftly becoming epidemics. The increased prevalence of these illnesses has been related to malnourished diets due to inadequate amount of potassium, calcium, anthocyanin, antioxidants, and vitamin C content in them. However, a myriad of genetic, neurological, and other unknown factors is also likely to play a role in the development of these conditions.
[003] The antioxidant elements of fruits and vegetables, such as vitamin C (ascorbic acid) and phenolics, have been widely linked to their protective impact. Flavonoids and phenolics are the two primary types of dietary phenolics. Polyphenolic flavonoids are metabolic products found in plant-based meals that have several biological and pharmacological features that may offer protection against several chronic ailments. Vitamin C is a powerful antioxidant that supports skin health, assist the synthesis of collagen and boosts the immune system. It has been suggested that consuming Vitamin C on a regular basis helps protect against certain metabolic disorders.
[004] Black Mulberry and Black soybean contain a variety of nutrients, including alkaloids, flavonoids, and polyphenols. Anthocyanins, a kind of flavonoid, offers strong health-promoting properties with considerable health advantages for humans. They are thought to help prevent heart disease and have antioxidant, antibacterial, anti-inflammatory, and anticancer properties. Mulberry fruits are extremely important in the production of medicine and pharmaceuticals and are recommended for the prevention and treatment of serious diseases such as diabetes, cancer, bacterial infections, arthrosclerosis, hyperlipidemia, neurological diseases, inflammation, and hypertension, as well as to improve drugs with their natural flavor and color.
[005] Despite potential possession of potassium, calcium, anthocyanin, antioxidants, and vitamin C sources in the fruits and legumes, available in the market, they produce a poor-quality product with little nutritional content and limited storage stability. As a result, there has long been a perceived need to supply a dietary supplement that can deliver a suitable quantity of daily consumption of vitamin C, antioxidant, and anthocyanin rich functional beverage to the consumers. The current invention provides an economically feasible, widely accepted, flavorful, therapeutically essential functional drink with an appealing hue, as well as a technique for producing it.

[006] When it comes to producing functional beverages, there are several obstacles to overcome. The goal is to maintain health claims while developing stable beverage with a nutraceutical and organoleptic character over time. It has become necessary to give an alternative to synthetic beverages that are hazardous to human health. It has already been proposed that the existing innovation is a prospective health drink suitable for human consumption that promotes well-being and excellent health. The objectives of the study were to determine the vitamins and mineral profile of developed functional beverages with incorporation of black-soybean anthocyanin extract in different concentration, to assess the antioxidant content and activity of developed functional beverages with black-soybean anthocyanin extract, to undertake the shelf-life of developed functional beverages in terms of sensory, physicochemical characteristics, and microbial load, to appraise the color stability of developed functional beverages by co-pigmentation with anthocyanin extract from black soybean, to investigate the kinetics of total anthocyanin content degradation in a functional beverage that had been produced and kept at various temperatures and to see if there's a link between anthocyanin concentration and changes in polymeric color, browning, or turbidity after storage.
[007] There's a desire for research on the steadiness of anthocyanins in beverages under different temperature conditions by performing extrapolations using accelerated shelf-life analyses to predict longer storage time would greatly contribute to grant a usage value to the soundness studies. Combining strategies fruit herb and legume as an ingredient for beverages that probably would improve their potential to be used as value-added beverages. Also, the present invention focuses on standardizing and evaluating outstanding sensory properties with good period which might therapeutically help in improving the health and general fitness of consumers.
[008] Given the above, there arises a need to develop an improved beverage that eliminates the problems associated with earlier beverages. The present invention provides a better solution for a better beverage.

OBJECTIVE OF THE INVENTION:
[009] An objective of the present invention is to improved beverage.
An objective of the present invention is to provide a process for preparing an improved beverage.

SUMMARY OF THE INVENTION:
[0010] Accordingly, the present invention provides a functional beverage comprising black mulberry, black soybean and corn silk.
[0011] In an embodiment, the present invention provides that the ratio of Corn Silk: Black Mulberry: Black Soybean: Lemon: Ginger is 40:50:4: 4:2.
[0012] In yet another embodiment, the present invention provides a process for the preparation of a functional beverage comprising the steps of blanching corn silk with water to prepare an aqueous extract till the volume of the extract came to 1/4th level; obtaining black mulberry, pulping and juicing to obtain a pulpy juice; obtaining black soybean extract by boiling seeds in water and filtering and mixing to obtain the functional beverage.
[0013] In another embodiment, the present invention provides that the the blanching is done at 100-150o C for 30-45 minutes Adding lemon and ginger extracts.
[0014] In an embodiment, the present invention provides that the the mixing is done in a ratio of Corn Silk: Black Mulberry: Black Soybean is 40:50:4.
[0015] In still another embodiment, the present invention provides that the the mixing of the extracts and pulp is done for 30 minutes at 80º C.

DETAILED DESCRIPTION:
[0016] To promote an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the drawings and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates.

[0017] It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.

[0018] Reference throughout this specification to “an aspect”, “another aspect” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase “in an embodiment”, “in another embodiment”, and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.

[0019] The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or sub-systems or elements or structures or components proceeded by "comprises...a" does not, without more constraints, preclude the existence of other devices or other sub-systems or other elements or other structures or other components or additional devices or additional sub-systems or additional elements or additional structures or additional components.
[0020] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The system, methods, and examples provided herein are illustrative only and not intended to be limiting.
[0021] Embodiments of the present invention will be described below in detail concerning the accompanying drawings.
[0022] The present invention discloses a functional beverage and a process for preparing the same.
[0023] The present invention discloses a therapeutic functional beverage manufacturing sector, as well as the technique of producing medically relevant ingredients combination of fruit, agricultural waste and legume extract for development of functional beverages, concentrate, and spray dried powder thereof. The present invention provides a Cornsilk-Mulberry fruit beverage incorporated with Black soybean extract.

[0024] The functional beverage is formulated with black mulberry, black soybean and cornsilk. Selection of Raw Materials is done on the basis of potential health benefits. After the selection of raw materials, each ingredient was prepared separately for their specific purpose. The weighed cornsilk was blanched with measured amount of R.O Water to prepare an aqueous extract at 100-150o C for 30-45 minutes till the volume of the extract came to 1/4th level and then was kept for cooing. The black mulberry was washed, and separated from any dust, dirt and leaf for pulping and juicing in the washed and sterilized blender/pulper to obtain a pulpy juice and lastly the black soybean extract was prepared for co-pigmentation by boiling the measured amount of seeds in measured amount of R.O Water to form an aqueous extract. After preparation of each aqueous extract, the filtration process took place via double muslin cloth to eliminate and contaminants and big particles. After the preparation and filtration process the palatability of the functional beverage was adjusted by lemon and ginger extracts, this was also done to make the beverage of a low pH level to stabilize the anthocyanin content from black mulberry as well as from the black soybean extracts. The ratio followed was Corn Silk: Black Mulberry: Black Soybean: Lemon: Ginger; 40:50:4: 4:2. After that homogenization was done uniform mixing of the extracts and pulp. After that pasteurization was done for 30 minutes at 80º C. The functional beverage was allowed to cool down and then was filled in the pre-sterilized plastic bottles.

[0025] The present invention pertains to a product and technique for developing cost effective, therapeutically rich beverages that contain high potassium, calcium, anthocyanin, antioxidants, and vitamin C. The drink has a better flavor, a more appealing hue, and a longer shelf life. The developed functional beverages contain an inimitable combination of black mulberry (fruit), black soybean (legume) and corn silk (agricultural waste). Since functional beverages are considered to be a superb medium for the supplementation of nutraceuticals components for augmentation with herbal extracts. Beverages are currently the most dynamic functional food category due to their convenience and ability to meet consumer demands. They must be promoted on a health platform due to their natural abundance of essential vitamins, minerals, and bioactive compounds, all of which contribute to improved well-being. There's such a good range of functional ingredients within the market making beverage renovation much easier that traditional herbs and fruits combination may well be the simplest way to form a beverage product idiosyncratic. As consumers still demand healthy alternatives, one should develop printing operation products that not only target specific health conditions but also targeting general fitness of an individual on daily. Therefore, the present invention discloses the legume, herb and fruit amalgamation which may be the way to create a beverage unique and would enhance bioavailability of assorted nutrients and therapeutic power for varied chronic and metabolic disorders. Within the present study, the supply and therefore the suitability of black soyabean anthocyanin extract are going to be used as a natural colorant to stabilized the colour of cornsilk-mulberry beverage. The extracted anthocyanins from black soybean seedcoat would be a wonderful color enhancers and thermal stabilizer to the mulberry-cornsilk beverage. The developed beverage would be a natural choice to the synthetic beverages together with several health benefits and having high potential for commercialization and marketability because of rich in medicinal values and nominal cost.
[0026] The legume- agricultural waste mixed functional beverage of the present invention, which has better storage stability and contains potassium, calcium, anthocyanins, antioxidants, and vitamin C properties and is therapeutically significant. As a result, the present invention provides a cost-effective, organoleptically acceptable, naturally flavoured, preservative-free therapeutically significant health drink with an appealing colour. The developed beverages contain a combination of mulberry, corn silk and black soyabean extract in different proportion. Mulberry, because of its high concentration of anthocyanins, it has a powerful antioxidant quality and considered as significant fruit that used to make marmalades, juices, jams, vinegars, liquors and natural colours. It's potential benefits as anti-microbial, antioxidant, anti-diabetic, anti-cancer, anti-atherosclerotic, cardioprotective properties, reduced risk of Alzheimer's, inhibition of lung carcinoma cells, protection from cerebral ischemia, and inhibition of LDL oxidation together with inhibition of oxidative stress, Corn Silk contains several phytochemicals like flavonoids, glycosides, terpenoids, sterols, vitamins, minerals, and polyphenols and the black soybean that contains a variety of phytonutrients such as saponins, anthocyanins, kaempferol, and quercetin, all of which have antioxidant properties along with which anti-obesity, anti-hyperglycemic, and anti-hyperlipidemic actions have also been demonstrated. Thus, this developed functional beverage is perfect for health and well-being. It may also be used as a delightful pulpy drink or as a spray dried powder for people of all ages.

We Claim:

1. A functional beverage comprising:
black mulberry, black soybean and corn silk.
2. The functional beverage as claimed in claim 1, wherein the ratio of Corn Silk: Black Mulberry: Black Soybean: Lemon: Ginger is 40:50:4: 4:2.
3. A process for the preparation of a functional beverage comprising the steps of:
a) blanching corn silk with water to prepare an aqueous extract till the volume of the extract came to 1/4th level;
b) obtaining black mulberry, pulping and juicing to obtain a pulpy juice;
c) obtaining black soybean extract by boiling seeds in water; and
d) filtering and mixing to obtain the functional beverage.

4. The process as claimed in claim 3, wherein the blanching is done at 100-150o C for 30-45 minutes.
5. The process as claimed in claim 3, wherein the process further comprises adding lemon and ginger extracts.
6. The process as claimed in claim 3, wherein the mixing is done in a ratio of Corn Silk: Black Mulberry: Black Soybean is 40:50:4.
7. The process as claimed in claim 3, wherein the mixing of the extracts and pulp is done for 30 minutes at 80º C.