Herbal Drink for Refreshment and Digestive Aid Function
FIELD OF INVENTION
The present invention relates to herbal beverage for refreshment and digestive aid function and
the process for preparing the same thereof5 .
BACKGROUND OF THE INVENTION
In recent years the demand for herbal drinks and beverages has increased significantly as
opposed to the aerated beverages. Herbal drinks are considered to have both the refreshing
10 effect and health benefits. Thus people have gradually integrated herbal drinks into their food
habits.
The people often under tremendous pressure of work and life become prone to gastro-intestinal
disorders and other related symptoms. Aerated beverages are not considered good for health
15 as they include several undesirable chemicals as their components, which may aggravate the
gastro-intestinal disorders. Herbal drinks are considered as cheap and effect way of refreshment
with added health benefits.
Currently in the market the proportion of drink recipes are mostly irrational and unable to meet
20 the needs of special populations, such as in many beverages, sugar levels are very high, so that
diabetic patients cannot consume such drinks, or some drinks have high salt contents, making
them unfit for blood pressure patients. With the improvement of people's living standards,
people are increasingly demanding healthy and green food.
25 WO2010104309 teaches a compositions for preventing or improving gastrointestinal diseases.
Said composition contains two or more herbal medicines selected from a group consisting of
Bupleuri Radix, Coptidis Rhizoma, and Glycyrrhizae Radix for preventing or treating
gastrointestinal diseases, and provides medicines and functional health foods containing the
compositions. The compositions contain a combination of two or more of Bupleuri Radix,
30 Coptidis Rhizoma, and Glycyrrhizae Radix, to exhibit properties of treating gastrointestinal
diseases related to mucosal injury caused by a stomach ulcer or a duodenal ulcer. However,
3
said composition comprises costly and not readily available ingredients. Thus, the drinks are not
affordable and only specific group of people having ulcers can consume said beverages.
CN201310686056A discloses a stomach-strengthening digestive functional beverage. The
beverage prepared from the following raw materials lucid ganoderma, honeysuckle flower,
coptis, ginseng, edible fungus, golden mushroom, hawthorn fruit, skimmed milk powder, guava5 ,
apple, cocoanut shell, xylitol, an auxiliary agent, roe and a proper amount of water. However,
said composition comprises herbs that are not readily available in Indian markets. Thus, the
drinks or its ingredients have to be imported from China and thus it becomes costly and
unaffordable. Also, because of its medicinal effect, only a specific group of people can consume
10 said beverages.
CN201410526678A teaches functional health vinegar drink capable of benefiting spleen and
invigorating stomach and a production process thereof. The drink product has the effects of
helping produce saliva and slake thirst, benefiting spleen and invigorating stomach, etc., and
15 the multi-level requirements of people such as taste, nutrient and healthcare can be met. The
presence of vinegar provides a very peculiar taste to the drink and also because of its medicinal
effect, only a specific group of people can consume said beverages.
KR2012137489A teaches a method for preparing a soft drink using plant medicinal herbs
20 including Huttuynia cordata, wherein the soft drink is composed of a fermented liquid obtained
by fermenting plant medicinal herbs including Houttuynia cordata, Angelica gigas, Eucommia
bark, Acanthopanax sessiliflorus, and Viscum album, which contain various medicinal
ingredients helpful to the health; a water extract obtained by thermally treating a fermentation
residue at a high temperature under a high pressure; a natural sugar for improving the texture
25 to give a flavor; a fermented liquid of a plant medicinal herb mixture in which Puerariae radix,
Hovenia dulcis, Rhamnus davurica, Zizyphus jujube, Japanese quince, Japanese apricot, and
Citrus junos are mixed at the same amount; an antioxidant; and ascorbic acid. However, said
composition comprises herbs that are not readily available in Indian markets. Thus, the drinks
or its ingredients have to be imported and thus it becomes costly and unaffordable.
30
CN201010185422A teaches a health-care drink for eliminating hiccup, the pain of the chest and
the back and the spasm of the bowels and the abdomen, which contains the following raw
4
materials dried rehmannia, fennel, baikal skullcap root, licorice, rosa banksiae, musk, dried
ginger and honey. However, said composition comprises herbs that are not readily available in
Indian markets. Thus, the drinks or its ingredients have to be imported from China and thus it
becomes costly and unaffordable. Also, because of its medicinal effect, only a specific group of
people can consume said beverages5 .
Thus there remains a need for a herbal beverage for refreshment and improvement of digestive
function, which comprises of ingredients which are readily available, have no toxic or side effect
and low price.
10
SUMMARY OF THE INVENTION
In order to obviate the drawbacks of the prior art herbal beverages and meet the requirement
of a low cost herbal beverage, present invention provides a cumin and lime based herbal
beverage for refreshment and digestive aid function. Said beverage comprises of Cumin seeds
15 or Cuminum cyminum, Sendha namak or Rock salt, Kala namak or Himalayan Black Salt, Black
pepper or Piper nigrum, Coriander powder or Coriandrum sativum, Lemon juice concentrate,
Sugar, Sodium benzoate, Potassium sorbate, Sodium citrate, Ascorbic acid, Malic acid, Pectin
E440, and water.
20 The amounts of components added in the beverage are in the range of about 0.5-1% w/v of
Cumin seeds; about 0.1-0.5% w/v of Sendha namak or Rock salt; about 0.1-0.5% w/v of Kala
namak or Himalayan Black Salt; about 0.1-0.2% w/v of Black pepper; about 0.05-0.1% w/v of
Coriander powder; about 1-2% v/v of Lemon juice concentrate; about 8-10% w/v of Sugar;
about 0.01-0.02% w/v of Sodium benzoate; about 0.01-0.02% w/v of Potassium sorbate; about
25 0.02-0.04% w/v of Sodium citrate; about 0.02-0.04% w/v of Ascorbic acid; about 0.1-0.2% w/v
of Malic acid; about 0.1-0.2% w/v of Pectin E440; and remaining quantity is purified water.
The aqueous extracts of cumin seeds, coriander powder and black pepper.
30 The amount of sugar in the juice is about 9.5% weight by volume.
5
The invention further provides the process of preparing the herbal drink for refreshment and
improvement of health, comprises preparing extract of cumin seeds, black pepper and
coriander. This is followed by taking purified water in a container, mixing the extracts and sugar
syrup along with continuous stirring; adding lemon juice concentrate to the said mixture
followed by remaining ingredients. The mixture is then heated at 90ºC and 2500 psi pressu5 re
and intermittently stirred vigorously till a milky colored homogenous solution is obtained. The
beverage is then cooled up to 75ºC and filtered to obtain the consumable drink.
The invention further provides the process of preparing extract of cumin seeds, coriander
10 powder and black pepper. Said process comprises roasting cumin seeds, coriander powder and
black pepper at high temperature followed by boiling said roasted mixture in water. The said
water is cooled and filtered to remove the water. The solid remains of the mixture is pressed at
a pressure of 50 psi to obtain the extract of the mixture.
15 Further the water of present invention has no added flavors or sweeteners to mask ingredient
flavors.
The ingredients used in the herbal beverage are selected in a manner as to be compatible with
water such that they do not have any odour, highly soluble & do not precipitate or reacts or
20 sediments. Also, the shelf life of the elements has been so maintained in the composition that
when the composition does not degrade for long time. Said effects are the result of the
synergistic effect among the ingredients of the composition.
DETAILED DESCRIPTION OF THE INVENTION
25
The present invention provides a solution to a majority of the population in India who are prefer
to consume herbal beverages over the synthetic and aerated beverages. The present invention
provides a novel cumin and lime based herbal beverage for refreshment and digestive aid
function. The herbal beverage of the present invention provide an inexpensive source of
30 nutrients for the population suffering from gastro-intestinal disorders. Therefore, in order to
provide an adequate amount of required nutrients for good health, herbal beverage would be a
useful product for the majority of the masses.
6
According to one aspect of the invention the cumin and lime based herbal beverage of the
present invention comprises of the following raw material: Cumin seeds or Cuminum cyminum,
Sendha namak or Rock salt, Kala namak or Himalayan Black Salt, Black pepper or Piper nigrum,
Coriander powder or Coriandrum sativum, Lemon juice concentrate, Sugar, Sodium ben5 zoate,
Potassium sorbate, Sodium citrate, Ascorbic acid, Malic acid, Pectin E440, and water.
According to another aspect of the invention the cumin and lime based herbal beverage of the
present invention comprises of about 0.5-1% w/v of Cumin seeds; about 0.1-0.5% w/v of
10 Sendha namak or Rock salt; about 0.1-0.5% w/v of Kala namak or Himalayan Black Salt; about
0.1-0.2% w/v of Black pepper; about 0.05-0.1% w/v of Coriander powder; about 1-2% v/v of
Lemon juice concentrate; about 8-10% w/v of Sugar; about 0.01-0.02% w/v of Sodium
benzoate; about 0.01-0.02% w/v of Potassium sorbate; about 0.02-0.04% w/v of Sodium
citrate; about 0.02-0.04% w/v of Ascorbic acid; about 0.1-0.2% w/v of Malic acid; about 0.1-
15 0.2% w/v of Pectin E440; and remaining quantity is purified water.
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east
Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in
the cuisines of many different cultures, in both whole and ground form. It also has many uses
20 as a traditional medicinal plant. Cumin seed is used as a spice for its distinctive favour and
aroma. It is globally popular and an essential flavoring in many cuisines. Dried cumin seeds are
used for medicinal purposes. These seeds are powdered and used in different forms like
decoction, fermented decoction, tablet/pills, and processed with semifluid clarified butter. It is
believed that cumin is beneficial for heart disease, swellings, tastelessness, vomiting, poor
25 digestion and chronic fever.
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its
fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known
as a peppercorn. Peppercorns, and the ground pepper derived from them, may be described
30 simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green
pepper (dried unripe fruit) and white pepper (ripe fruit seeds). Black pepper is native to south
India, and is extensively cultivated there and elsewhere in tropical regions. Dried ground pepper
7
has been used since antiquity for both its flavour and as a traditional medicine. The spiciness of
black pepper is due to the chemical piperine. Black pepper is believed to cure several illnesses,
such as constipation, insomnia, oral abscesses, sunburn and toothaches, among others.
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley or dhania, is a5 n
annual herb in the family Apiaceae. Coriander is native to regions spanning from southern
Europe and northern Africa to southwestern Asia. The leaves are variable in shape, broadly
lobed at the base of the plant, and slender and feathery higher on the flowering stems. The
flowers are borne in small umbels, white or very pale pink, asymmetrical. The seeds are
10 generally used as a spice or an added ingredient in other foods or recipes. The dry fruits are
known as coriander seeds. The word coriander in food preparation may refer solely to these
seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when
crushed, due to terpenes linalool and pinene.
15 Sendha namak or Rock salt, is a large-grained, coarse salt. It dissolves readily in water. It is
mined from underground deposits of dried up lakes. It is unrefined, non-iodized and contains no
additional anti-caking agents. It is white, pink, or blue in color. It has lower in sodium than
regular table salt and contains 94 trace minerals. It does not contain the toxic wastes. Rock salt
is used in Ayurvedic medicines as it benefits the heart, is good for diabetics, prevents
20 osteoporosis, reduces depression and stress, prevents and treats muscle cramps, numbness
and tingling sensations, regulates blood pressure, keeps the blood vessels flexible, maintains
the correct acid-alkaline levels, helps in digestion, relieves a number of skin problems, benefits
in relieving arthritic problems etc.
25 Kala Namak or Himalayan Black Salt, is a type of rock salt, a salty and pungent-smelling
condiment used in South Asia. The condiment is composed largely of sodium chloride with
several other components lending the salt its colour and smell. The smell is mainly due to its
sulphur content. Due to the presence of Greigite (Fe3S4, Iron (II, III) sulfide) in the mineral, it
forms brownish pink to dark violet translucent crystals when whole, and, when ground into a
30 powder, it is light purple to pink in color. This salt is obtained from the natural salt mines in
Northern India and Pakistan. Black salt is used extensively in Ayurvedic medicine and as a
condiment in cooking. It is also much used in Ayurvedic medicine to treat health issues like
8
indigestion, constipation, bloating, gas, flatulence and heartburn. It is also used to treat goiter
and hysteria, poor vision, high blood pressure, anemia, and more. It ensures proper
sodium/phosphorus balance.
Lemon juice concentrate has obtained from the lemons. However, for the purpose of 5 the
present invention ready to use lemon juice concentrate may also be used.
Sodium benzoate is the sodium salt of benzoic acid and has the chemical formula NaC7H5O2.
It is a widely used food preservative, with an E number of E211. It is bacteriostatic and
10 fungistatic under acidic conditions. It is most widely used in acidic foods. Concentration as a
preservative is limited by the FDA in the U.S. to 0.1% by weight.
Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH-CH=CHCO2K.
It is a white salt that is very soluble in water (58.2% at 20°C). It is primarily used as a
15 food preservative with E number E202. Potassium sorbate is effective in inhibiting molds and
yeasts in many foods.
Sodium citrate, (E331) is the sodium salt of citric acid. Like citric acid, it has a sour taste. Like
other salts, it also has a salty taste. It is commonly known as sour salt and is mainly used as a
20 food additive, usually for flavor or as a preservative. It reduces the acidity of foods, so it allows
spherification with strongly acidic ingredients. Sodium citrate is also used as an antioxidant in
food as well as a sequestrant.
Ascorbic acid (E300) is a naturally occurring organic compound with antioxidant properties. It
25 is a white solid. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one
form of vitamin C. These compounds are water-soluble.
Malic acid (E296) is an organic compound with the molecular formula C4H6O5. It is a
dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of
30 fruits, and is used as a food additive.
9
Pectin (E440) is a natural acid polysaccharide present in nearly all fruits, especially apples,
quinces and oranges. It is commercially produced from apple pulp and orange peels. It acts as
a thickening agent, emulsifier, stabilizer, etc. in food products.
According to another aspect of the invention, beverage comprises aqueous extracts of cum5 in
seeds, black pepper and coriander powder.
According to another aspect of the invention the cumin and lime based herbal beverage of the
present invention provides the process of preparing the herbal drink for refreshment and
10 improvement of health. Said process comprises preparing the extract of cumin seeds, black
pepper and coriander.
According to another aspect of the present invention the process of preparing extract of cumin
seeds, coriander powder and black pepper involves roasting cumin seeds, coriander powder and
15 black pepper at high temperature. The roasted mixture is then boiled in water till the amount of
water reduces to about half. The boiled water is then cooled and filtered to remove the water.
The solid remains are then pressed at a pressure of 50 psi to obtain the extract of the mixture.
Said extract contains the oils of cumin seeds which provides milky appearance to the beverage.
20 According to another aspect of the invention, the extracts of cumin, black pepper and coriander
powder is added to a container having purified water. Also, sugar syrup is added with
continuous stirring. Now lemon juice concentrate is added to the said mixture followed by
remaining ingredients (Sodium benzoate, Potassium sorbate, Sodium citrate, Ascorbic acid,
Malic acid, Pectin E440). The mixture is then heated at 80-90ºC and 2000-2500 psi pressure
25 and intermittently stirred vigorously till a milky colored homogenous solution is obtained. The
beverage is then cooled up to 75ºC and filtered to obtain the consumable drink.
Further the water of present invention has no added flavors or sweeteners to mask ingredient
flavors.
30
The ingredients used in the herbal beverage are selected in a manner as to be compatible with
water such that they do not have any odour, highly soluble & do not precipitate or reacts or
10
sediments. Also, the shelf life of the elements has been so maintained in the composition that
when the composition does not degrade for long time. Said effects are the result of the
synergistic effect among the ingredients of the composition.
According to another aspect of the present invention, the raw materials are derived from 5 om the
natural herbs and condiments, are easy to obtain and have low price and no toxic or side effect.
The invention has simple manufacturing method and is a health-care product which can replace
the medicines.
10 According to another aspect of the present invention, the functional health drink has the
advantages that the raw materials include cumin, black pepper, coriander powered, rock salt
and Himalayan black salt which are good and natural agents and have the effect of improving
gastro-intestinal disorders; therefore, product is applicable to the people with gastro-intestinal
disorders.
15
According to another aspect of the present invention, the process of preparation of the drink is
simple and does not involves elaborate machinery, so that the production cost is low, and the
industrial production can be performed conveniently.
20 The invention will now be explained with the help of following examples. However, the scope of
the invention should not be limited to these examples as the person skilled in the art can easily
vary the proportion of the ingredients and combinations.
Example 1
25 Preparation of the herbal composition:
In order to prepare 30 liters of herbal beverage for refreshment and improvement of health
following quantities of components were taken.
Component Amount per 30 liter
Cumin seeds 200 gm
Sendha namak or Rock salt 100 gm
Kala namak or Himalayan Black Salt 100 gm
11
Black pepper 40 gm
Coriander powder 20 gm
Lemon juice concentrate 500 ml
Sugar 2700 gm
Sodium benzoate 3 gm
Potassium sorbate 4 gm
Sodium citrate 10 gm
Ascorbic acid 8 gm
Malic acid 50 gm
Pectin E440 40 gm
The rest of the volume of 30 liters is made up with purified water.
12

We claim:
1. A herbal beverage for refreshment and digestive aid function comprising:
- about 0.5-1% w/v of Cumin seeds;
- about 0.1-0.5% w/v of sendha namak or rock salt;
- about 0.1-0.5% w/v of kala namak or Himalayan black salt5 ;
- about 0.1-0.2% w/v of black pepper;
- about 0.05-0.1% w/v of coriander powder;
- about 1-2% v/v of lemon juice concentrate;
- about 8-10% w/v of sugar;
10 - about 0.01-0.02% w/v of sodium benzoate;
- about 0.01-0.02% w/v of potassium sorbate;
- about 0.02-0.04% w/v of sodium citrate;
- about 0.02-0.04% w/v of ascorbic acid;
- about 0.1-0.2% w/v of malic acid;
15 - about 0.1-0.2% w/v of pectin E440; and
- remaining quantity being purified water.
2. The herbal drink as claimed in claim 1, wherein cumin seeds are added in the form of
extract.
20
3. The herbal drink as claimed in claim 1, wherein coriander powder is added in the form of
extract.
4. The herbal drink as claimed in claim 1, wherein black pepper is added in the form of
25 extract.
5. The herbal drink as claimed in claim 1, wherein the amount of sugar in the juice is about
9.5%.
30 6. A process of preparing the herbal drink for refreshment and digestive aid function as
claimed in claims 1 to 4, comprising the steps of:
- preparing extract of cumin seeds, black pepper and coriander;
13
- taking purified water in a container, mixing the extracts and sugar syrup along with
continuous stirring;
- adding lemon juice concentrate to the said mixture followed by sendha namak, kala
namak, sodium benzoate, potassium sorbate, sodium citrate, ascorbic acid, malic
acid and pectin E4405 ;
- heating the solution at 80-90ºC and 2000-2500 psi and stirring the ingredients
vigorously till a milky colored homogenous solution is obtained;
- cooling up to 75ºC, filtering the crude product to obtain the consumable drink.
10 7. A process as claimed in claim 6, wherein the solution is heated at 90ºC.
8. A process as claimed in claim 6, wherein the pressure applied is 2500 psi.
9. The process as claimed in claim 6, wherein preparation of extract of cumin seeds,
15 coriander powder and black pepper comprises the steps of:
- roasting cumin seeds, coriander powder and black pepper at high temperature;
- boiling said roasted mixture in water;
- cooling and filtering to remove the water and pressing the mixture at a pressure of
50 psi to obtain the extract of the mixture.