1. A system 100 for preparing Betel Delight, the system 100 comprising: a provision unit 102 configured to supply betel leaves; a washing unit 104 configured to cleanse said betel leaves of contaminants; a cutting tool 106 configured to reduce said washed betel leaves into smaller pieces; a grinding assembly 108 configured to homogenize said cut betel leaves with water to form a mixture; a distillation apparatus 110 configured to process said mixture and produce a betel leaf distillate; a refrigeration storage unit 112 configured to maintain said betel leaf distillate at approximately 4 ± 1°C; a milk preheating device 114 configured to heat milk to a temperature between about 35°C to about 45°C; a filtration module 116 comprising a muslin cloth, configured to purify said preheated milk by removing impurities; a blending unit 118 configured to blend said blanched betel leaf distillate into said filtered milk; a sweetening agent addition unit 120 configured to add sugar to said milk with blanched betel leaf distillate to reach a sugar concentration of about 8% to about 12% by weight; an ambient temperature control unit 122 configured to cool said sweetened milk to a temperature ranging from about 12°C to about 18°C; a packaging unit 124 configured to fill glass bottles with said cooled sweetened milk; and a refrigerated storage facility 126 configured to store said filled glass bottles at approximately 4 ± 1°C to finalize the Betel Delight product.

2. A method 200 for preparing Betel Delight, comprising the steps of: (at step 202) providing betel leaves; (at step 204) washing said betel leaves to remove contaminants; (at step 206) cutting said washed betel leaves into smaller pieces; (at step 208) grinding said cut betel leaves with water to create a mixture; (at step 210) distilling said mixture to produce a betel leaf distillate; (at step 212) storing said betel leaf distillate at a refrigerated temperature of approximately 4 ± 1°C; (at step 214) preheating milk to a temperature ranging from about 35°C to about 45°C; (at step 216) filtering said preheated milk through a muslin cloth to remove impurities; (at step 218) incorporating said blanched betel leaf distillate into said filtered milk; (at step 220) sweetening said milk with blanched betel leaf distillate with sugar to achieve a sugar concentration ranging from about 8% to about 12% by weight; (at step 222) cooling said sweetened milk at ambient temperature, ranging from about 12°C to about 18°C; (at step 224) packing said cooled sweetened milk into glass bottles; and (at step 226) storing said packed glass bottles at a refrigerated temperature of approximately 4 ± 1°C to produce Betel Delight.

3. The method according to claim 2, wherein said distilling step is carried out until a predetermined concentration of betel leaf extract is achieved in said distillate.

4. The method according to claim 2, wherein said incorporation step includes blending said betel leaf distillate with said milk in a predefined ratio.

5. The method according to claim 2, wherein the concentration of the blanched betel leaf distillate in said Betel Delight is adjusted to 10% by volume.

6. The method of claim 2, wherein said washing step includes immersing said betel leaves in a solution containing an antimicrobial agent.

7. The method of claim 2, wherein said distillation step is carried out under vacuum to preserve the aromatic compounds present in said betel leaves.

8. The method of claim 2, wherein said filtering step further comprises a secondary filtration using a finer mesh.

9. The method of claim 2, wherein said packing step includes the use of nitrogen flushing before sealing said glass bottles.

10. The method of claim 2, wherein said storing step of the betel leaf distillate includes the use of amber-coloured glass containers to protect said distillate from light-induced changes. METHOD FOR DEVELOPMENT OF BETEL DELIGHT WITH BLANCHED BETEL LEAF EXTRACT Abstract A system for preparing a beverage, Betel Delight, is disclosed, comprising a series of specialized units designed to process betel leaves and combine them with milk to produce a distinctive flavored drink. The system includes a provision unit for supplying betel leaves, a washing unit for decontamination, a cutting tool for leaf segmentation, and a grinding assembly for creating a homogenized mixture. A distillation apparatus processes the mixture to yield a betel leaf distillate, which is then stored at a controlled temperature. Milk is preheated and filtered, followed by the addition of the distillate, and sweetened to a specific sugar concentration. The resulting mixture is cooled, bottled, and stored in a refrigerated facility to ensure the final product's quality and longevity. Said system streamlines the production of Betel Delight, offering a standardized method to achieve consistent taste and quality in commercial beverage manufacturing. , Claims:Claims :

1. A system 100 for preparing Betel Delight, the system 100 comprising: a provision unit 102 configured to supply betel leaves; a washing unit 104 configured to cleanse said betel leaves of contaminants; a cutting tool 106 configured to reduce said washed betel leaves into smaller pieces; a grinding assembly 108 configured to homogenize said cut betel leaves with water to form a mixture; a distillation apparatus 110 configured to process said mixture and produce a betel leaf distillate; a refrigeration storage unit 112 configured to maintain said betel leaf distillate at approximately 4 ± 1°C; a milk preheating device 114 configured to heat milk to a temperature between about 35°C to about 45°C; a filtration module 116 comprising a muslin cloth, configured to purify said preheated milk by removing impurities; a blending unit 118 configured to blend said blanched betel leaf distillate into said filtered milk; a sweetening agent addition unit 120 configured to add sugar to said milk with blanched betel leaf distillate to reach a sugar concentration of about 8% to about 12% by weight; an ambient temperature control unit 122 configured to cool said sweetened milk to a temperature ranging from about 12°C to about 18°C; a packaging unit 124 configured to fill glass bottles with said cooled sweetened milk; and a refrigerated storage facility 126 configured to store said filled glass bottles at approximately 4 ± 1°C to finalize the Betel Delight product.

2. A method 200 for preparing Betel Delight, comprising the steps of: (at step 202) providing betel leaves; (at step 204) washing said betel leaves to remove contaminants; (at step 206) cutting said washed betel leaves into smaller pieces; (at step 208) grinding said cut betel leaves with water to create a mixture; (at step 210) distilling said mixture to produce a betel leaf distillate; (at step 212) storing said betel leaf distillate at a refrigerated temperature of approximately 4 ± 1°C; (at step 214) preheating milk to a temperature ranging from about 35°C to about 45°C; (at step 216) filtering said preheated milk through a muslin cloth to remove impurities; (at step 218) incorporating said blanched betel leaf distillate into said filtered milk; (at step 220) sweetening said milk with blanched betel leaf distillate with sugar to achieve a sugar concentration ranging from about 8% to about 12% by weight; (at step 222) cooling said sweetened milk at ambient temperature, ranging from about 12°C to about 18°C; (at step 224) packing said cooled sweetened milk into glass bottles; and (at step 226) storing said packed glass bottles at a refrigerated temperature of approximately 4 ± 1°C to produce Betel Delight.

3. The method according to claim 2, wherein said distilling step is carried out until a predetermined concentration of betel leaf extract is achieved in said distillate.

4. The method according to claim 2, wherein said incorporation step includes blending said betel leaf distillate with said milk in a predefined ratio.

5. The method according to claim 2, wherein the concentration of the blanched betel leaf distillate in said Betel Delight is adjusted to 10% by volume.

6. The method of claim 2, wherein said washing step includes immersing said betel leaves in a solution containing an antimicrobial agent.

7. The method of claim 2, wherein said distillation step is carried out under vacuum to preserve the aromatic compounds present in said betel leaves.

8. The method of claim 2, wherein said filtering step further comprises a secondary filtration using a finer mesh.

9. The method of claim 2, wherein said packing step includes the use of nitrogen flushing before sealing said glass bottles.

10. The method of claim 2, wherein said storing step of the betel leaf distillate includes the use of amber-coloured glass containers to protect said distillate from light-induced changes.

Description:

METHOD FOR DEVELOPMENT OF BETEL DELIGHT WITH BLANCHED BETEL LEAF EXTRACT
Field of the Invention
[0001] The present disclosure relates to a method for producing a beverage, more specifically Betel Delight, utilizing a process involving blanched betel leaf extract.
Background
[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Historically, the utilization of plant extracts in beverages has been a common practice to impart desired flavors, aromas, and potential health benefits. Betel leaves are known for their distinctive flavor and have been used traditionally in South Asian cuisine and rituals.
[0004] In the prior art, there exists a variety of techniques to infuse plant-based flavors into beverages. Said techniques often involve either direct infusion of plant materials or the use of concentrated extracts. However, such techniques are not devoid of drawbacks. Direct infusion typically requires a significant quantity of raw plant material to achieve the desired intensity of flavor, which can be both economically and environmentally unsustainable. Moreover, said approach may introduce contaminants and unwanted microbial flora into the beverage, compromising the safety and shelf-life.
[0005] Concentrated extracts, while potent in flavor, often undergo processes that may diminish the natural characteristics of the plant due to the application of heat or chemical solvents. Such processes can alter the authentic taste and may degrade sensitive nutritional components inherent in the plant materials. Moreover, the use of chemical solvents in extraction raises concerns about the residual solvents in the final beverage product, posing health risks and affecting the purity of the taste.
[0006] The development of Betel Delight with blanched betel leaf extract aims to overcome said shortcomings. Traditional extraction approaches expose betel leaves to high temperatures that may degrade delicate flavor compounds and diminish the natural aromatic profile of the leaves. The prior art also fails to address the microbial stability of the beverage, often resulting in a product with a limited shelf-life unless artificial preservatives are added, which can further alter the natural flavor profile and healthfulness of the drink.
[0007] Furthermore, previous approaches do not adequately address the efficient extraction of the betel leaf's essence. The extraction efficiency is critical to ensuring that the unique taste of the betel leaf is pronounced in the beverage without overpowering the milky base of the Betel Delight. The balance between the distinct betel leaf flavor and the creamy texture of the milk is a delicate one, which has not been satisfactorily achieved in prior art, resulting in beverages that either have too subtle or too strong a betel leaf flavor, thereby failing to appeal to a broader consumer base.
[0008] Additionally, there is a lack of focus in the prior art on the optimization of the sweetening process, which is essential to complement the betel leaf's taste. The use of sugar or other sweeteners must be carefully calibrated not only to enhance taste but also to preserve the integrity of the betel leaf flavor, which can be easily overshadowed by excessive sweetness.
[0009] Prior art approaches cannot ensure the retention of the natural flavour, aroma, and beneficial properties of betel leaves while also addressing the need for microbial stability and an extended shelf-life without reliance on artificial preservatives. There exists a need in the art for a significant improvement over existing practices in the field of flavoured beverage development. Thus, there exists a need in the art for a method that optimizes the extraction and infusion processes to produce Betel Delight.
Summary
[00010] The following presents a simplified summary of various aspects of this disclosure to provide a basic understanding of such aspects. This summary is not an extensive overview of all contemplated aspects and is intended to neither identify key or critical elements nor delineate the scope of such aspects. Its purpose is to present some concepts of this disclosure in a simplified form as a prelude to the more detailed description that is presented later.
[00011] The following paragraphs provide additional support for the claims of the subject application.
[00012] The disclosure pertains to a system 100 for the preparation of a beverage known as Betel Delight. Said system 100 encompasses a series of configured units, each fulfilling a specific role in the production process to ensure the consistent quality and flavour profile of the final product. A provision unit 102, serves as the starting point, equipped to supply betel leaves, which are the fundamental flavouring ingredient of the beverage.
[00013] Subsequently, a washing unit 104, is employed to remove contaminants from said betel leaves, thereby ensuring that the highest quality and safety standards are met. Post-washing, a cutting tool 106, is used to cut the cleansed betel leaves into smaller pieces, facilitating the subsequent extraction of flavours. Said smaller pieces are then processed by a grinding assembly 108, which combines the betel leaves with water to form a homogenous mixture.
[00014] Following the grinding process, a distillation apparatus 110, is tasked with distilling the mixture to produce a concentrated betel leaf distillate, which encapsulates the essence of the betel flavour. To preserve the integrity of said distillate, a refrigeration storage unit 112, maintains the distillate at a controlled temperature of approximately 4 ± 1°C.
[00015] The next phase involves a milk preheating device 114, which is configured to heat the milk to a precise temperature range, ensuring optimal conditions for blending with the betel leaf distillate. Ensuing the heating, a filtration module 116 and incorporating a muslin cloth, purifies the milk by removing any impurities, thus preparing the milk for the blending process.
[00016] The blending of the prepared betel leaf distillate into the purified milk is executed by a blending unit 118. Following the blending, a sweetening agent addition unit 120, is responsible for adding sugar to the milk and distillate mixture to attain a sugar concentration between 8% and 12% by weight. Said step is critical in achieving the desired sweetness that complements the betel flavour.
[00017] To ensure the beverage is at a suitable temperature for packaging, an ambient temperature control unit 122, cools the sweetened milk to a temperature ranging from about 12°C to about 18°C. A packaging unit 124, subsequently fills glass bottles with the cooled sweetened milk, which are then stored in a refrigerated storage facility 126, at approximately 4 ± 1°C. Said final step ensures the Betel Delight product is well-preserved and ready for distribution. The described system 100 provides an integrated solution for creating a high-quality beverage, encapsulating the traditional flavors of betel in a modern and consumable format.
[00018] The present disclosure details a method 200, for preparing a beverage named Betel Delight. Said method 200 encompasses a sequence of meticulously designed steps to ensure the production of a high-quality beverage infused with the essence of betel leaves. The initial step 202 involves the provision of betel leaves, which serve as the primary flavoring agent. Following said step 202, at step 204 requires washing said betel leaves to eliminate contaminants, thereby ensuring the purity and safety of the final product.
[00019] After the washing, at step 206 entails cutting the cleansed betel leaves into smaller pieces, a process that facilitates the extraction of flavours. The cut leaves are then ground with water at step 208 to create a mixture, which is processed at step 210 through distillation to yield a betel leaf distillate. Said distillate captures the quintessential aroma and taste of the betel leaves. To preserve the freshness and prevent degradation, said distillate is stored at a refrigerated temperature of approximately 4 ± 1°C, as indicated in step 212.
[00020] The method further involves preheating milk to a temperature range of about 35°C to about 45°C, at step 214, followed by the removal of impurities through filtration using a muslin cloth at step 216. The resultant purified milk is then incorporated with the blanched betel leaf distillate at step 218, ensuring a harmonious blend of flavors. Sweetening of the milk, now infused with betel leaf distillate, is achieved at step 220 by adding sugar to reach a concentration ranging from about 8% to about 12% by weight.
[00021] Cooling of the sweetened milk to an ambient temperature, ranging from about 12°C to about 18°C, is carried out at step 222. Said temperature is optimal for filling into glass bottles at step 224, preparing the product for final storage. The packed glass bottles are then stored at a refrigerated temperature of approximately 4 ± 1°C, at step 226, finalizing the Betel Delight product.
[00022] Additional refinements in the method include carrying out the distillation step under vacuum to preserve aromatic compounds, incorporating antimicrobial solutions during washing to enhance safety, and employing nitrogen flushing before sealing the glass bottles to extend shelf life. The careful storage of the betel leaf distillate in amber-coloured glass containers, as specified, protects the distillate from light-induced changes, ensuring the maintenance of the quality and flavour.
[00023] Said methodological approach not only guarantees the production of Betel Delight with a distinctive taste and aroma but also addresses potential safety and quality concerns, resulting in a beverage that is both enjoyable and safe for consumption.
Brief Description of the Drawings
[00024] The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
[00025] FIG. 1 illustrates a system for preparing Betel Delight, in accordance with the embodiments of the present disclosure.
[00026] FIG. 2 illustrates a method for preparing Betel Delight, in accordance with the embodiments of the present disclosure.
Detailed Description
[00027] In the following detailed description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown, by way of illustration, specific embodiments in which the invention may be practiced. In the drawings, like numerals describe substantially similar components throughout the several views. These embodiments are described in sufficient detail to claim those skilled in the art to practice the invention. Other embodiments may be utilized and structural, logical, and electrical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims and equivalents thereof.
[00028] The use of the terms “a” and “an” and “the” and “at least one” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
[00029] Pursuant to the "Detailed Description" section herein, whenever an element is explicitly associated with a specific numeral for the first time, such association shall be deemed consistent and applicable throughout the entirety of the "Detailed Description" section, unless otherwise expressly stated or contradicted by the context.
[00030] The present disclosure relates to a system 100 for preparing a beverage known as Betel Delight. Said system 100 is meticulously designed to incorporate the essence of betel leaves into a milk-based drink, achieving a harmonious blend of flavors and ensuring product safety and quality. According to a pictorial illustration of FIG. 1, showcasing an architectural paradigm of the system 100 that can comprise functional elements, yet not limited to a provision unit 102, a washing unit 104, a cutting tool 106, a grinding assembly 108, a distillation apparatus 110, and a refrigeration storage unit 112.
[00031] Referring to the preceding embodiment, the system 100 further comprises a milk preheating device 114, a filtration module 116, a blending unit 118, a sweetening agent addition unit 120, an ambient temperature control unit 122, a packaging unit 124 and a refrigerated storage facility 126. A person ordinarily skilled in art would prefer those elements or components of the system 100, to be functionally or operationally coupled with each other, in accordance with the embodiments of present disclosure.
[00032] In an embodiment, the initial step in the preparation of said Betel Delight involves the provision of betel leaves. The provision unit 102 is configured to supply fresh betel leaves, which are essential for imparting the unique flavor characteristic of said Betel Delight. Said provision unit 102 ensures a consistent supply of high-quality betel leaves, which are pivotal for the production process.
[00033] In an embodiment, following the provision, said betel leaves are subjected to a cleansing process in the washing unit 104. Said washing unit 104 is configured to remove contaminants from said betel leaves, utilizing a combination of mechanical and chemical processes to ensure that said leaves are thoroughly cleaned. The importance of said step lies in the ability to ensure the safety and purity of the final product.
[00034] In an embodiment, post-cleansing, said washed betel leaves are transferred to the cutting tool 106. Said tool 106 is configured to reduce said leaves into smaller pieces, facilitating the extraction of their essence in subsequent steps. The cutting process is optimized to maintain the integrity of the leaves flavour and aromatic compounds.
[00035] In an embodiment, the cut betel leaves are then processed by grinding assembly 108, which homogenizes said leaves with water to form a mixture. Said step is crucial for extracting the flavor from said betel leaves, with the consistency of the mixture being closely monitored to ensure optimal extraction. Further, said mixture is then introduced into the distillation apparatus 110, where the mixture is processed to produce a betel leaf distillate. Said apparatus 110 is specially configured to capture the volatile compounds responsible for the betel leaves distinctive taste and aroma, ensuring their presence in the final product.
[00036] In an embodiment, the betel leaf distillate produced is then stored in the refrigeration storage unit 112 at approximately 4 ± 1°C. Said storage unit 112 is critical for preserving the freshness and preventing the degradation of the distillate until said distillate is ready to be used in the beverage formulation. Concurrently, milk is prepared using the milk preheating device 114, which heats said milk to a temperature conducive to blending with the betel leaf distillate. Said step ensures that the milk's temperature is optimized for the subsequent incorporation of the distillate.
[00037] In an embodiment, the preheated milk is then filtered through the filtration module 116 comprising a muslin cloth. Said module 116 is designed to remove any impurities from the milk, ensuring the purity and suitability for beverage preparation. Following filtration, the blanched betel leaf distillate is blended into the purified milk using the blending unit 118. Said blending unit 118 is meticulously calibrated to achieve the perfect balance between the milk and the betel leaf distillate, ensuring a consistent flavor profile across batches of said Betel Delight.
[00038] In an embodiment, to achieve the desired sweetness, the sweetening agent addition unit 120 is utilized to add sugar to the milk and distillate mixture. Said sweetening agent addition unit 120 is configured to reach a sugar concentration of about 8% to about 12% by weight, enhancing the beverage's taste while maintaining the integrity of the betel leaf flavor.
[00039] In an embodiment, the sweetened milk is then cooled to a temperature conducive to packaging, using the ambient temperature control unit 122. Said control unit 122 ensures that the temperature of the sweetened milk is brought down to a range suitable for bottling, thereby preserving the quality of the product.
[00040] In an embodiment, the cooled sweetened milk is subsequently filled into glass bottles using the packaging unit 124. Said packaging unit 124 is designed for precision filling, ensuring that each bottle contains the correct volume of said Betel Delight. Finally, the filled glass bottles are stored in a refrigerated storage facility 126 at approximately 4 ± 1°C. Said facility 126 is critical for maintaining the quality and extending the shelf life of said Betel Delight, ensuring that the product remains fresh until said product reaches the consumer.
[00041] Referring to one or more preceding embodiments, the system 100 represents an integrated approach to the production of said Betel Delight, a milk-based beverage infused with the essence of betel leaves. Through a series of carefully configured units, said system 100 ensures the efficient and hygienic preparation of said Betel Delight, maintaining the highest standards of quality and safety.
[00042] The disclosed method 200, for preparing said Betel Delight, encompasses a series of steps designed to extract the essence of betel leaves and incorporate said leaves into a milk-based beverage, achieving a unique flavour profile while ensuring product quality and safety.
[00043] Referring to a diagrammatic depiction put forth in FIG. 2, representing a flow diagram of the method 200 that can comprise steps of, yet not restricted to (at step 202) providing betel leaves, (at step 204) washing said betel leaves to remove contaminants, (at step 206) cutting said washed betel leaves into smaller pieces, (at step 208) grinding said cut betel leaves with water to create a mixture, (at step 210) distilling said mixture to produce a betel leaf distillate, (at step 212) storing said betel leaf distillate at a refrigerated temperature, and (at step 214) preheating milk.
[00044] Referring to the preceding embodiment, the method 200 further comprising steps of (at step 216) filtering said preheated milk through a muslin cloth to remove impurities, (at step 218) incorporating said blanched betel leaf distillate into said filtered milk, (at step 220) sweetening said milk with blanched betel leaf distillate with sugar, (at step 222) cooling said sweetened milk, (at step 224) packing said cooled sweetened milk into glass bottles, and (at step 226) storing said packed glass bottles at a refrigerated temperature. Said steps of the method 200 can be performed or executed, collectively or selectively, randomly, or sequentially or in a combination thereof, in accordance with the embodiments of current disclosure.
[00045] In an embodiment, the process begins with the (at step 202) provision of betel leaves, selected for their quality and flavor. Said leaves serve as the primary ingredient for said Betel Delight, imparting the characteristic taste and aroma to the beverage. Said betel leaves undergo

a (at step 204) washing step to remove contaminants. Said step 204 may include immersing said leaves in a solution containing an antimicrobial agent, ensuring the removal of potential pathogens and impurities.
[00046] In an embodiment, following the washing, said leaves (at step 206) are cut into smaller pieces. Said reduction in size facilitates more efficient extraction of the betel leaf essence in subsequent steps. Said cut betel leaves are then (at step 208) ground with water to create a homogenous mixture. Said mixture serves as the basis for the extraction of the betel leaf distillate.
[00047] In an embodiment, the mixture undergoes distillation (at step 210) to produce a betel leaf distillate. Said step 210 is crucial for capturing the volatile compounds that contribute to the beverage's flavor. The distillation may be carried out under vacuum to preserve the aromatic compounds present in said betel leaves.
[00048] In an embodiment, said distillate is (at step 212) stored at a refrigerated temperature of approximately 4 ± 1°C. Said storage condition helps maintain the integrity and potency of the distillate until the incorporation into the beverage. Optionally, amber-colored glass containers may be used to protect the distillate from light-induced changes.
[00049] In an embodiment, the milk is (at step 214) preheated to a temperature range conducive to blending with the betel leaf distillate. Said step 214 ensures that the milk's temperature does not adversely affect the incorporation process. Said preheated milk is (at step 216) filtered through a muslin cloth to remove impurities. A secondary filtration using a finer mesh may further refine the milk, ensuring the purity and smoothness.
[00050] In an embodiment, the blanched betel leaf distillate is (at step 218) blended into the filtered milk in a predefined ratio. Said ratio is calculated to achieve a balance between the milk's creamy texture and the distinct flavor of the betel leaf, with the concentration of the distillate adjusted to 10% by volume for optimal taste.
[00051] In an embodiment, the sugar is added (at step 220) to the milk and distillate mixture to achieve a predetermined sweetness level, with the concentration ranging from about 8% to about 12% by weight. Said addition not only enhances the flavor but also contributes to the overall sensory appeal of said Betel Delight. Said sweetened milk is (at step 222) cooled to an ambient temperature, facilitating the bottling process without compromising the beverage's quality.
[00052] In an embodiment, the cooled sweetened milk is then (at step 224) packed into glass bottles. A nitrogen flushing process may be employed before sealing said glass bottles to extend the shelf life of said Betel Delight by minimizing oxygen exposure. Finally, the packed glass bottles are (at step 226) stored at a refrigerated temperature to preserve the freshness and quality of said Betel Delight until consumption.
[00053] Referring to one or more preceding embodiments, the method 200 presents an approach to beverage preparation, leveraging the natural flavors of betel leaves to create a unique product. Through meticulous processing and preservation techniques, method 200 ensures the production of said Betel Delight with a consistent flavor profile, extended shelf life, and enhanced safety standards.
[00054] Referring to one or more preceding embodiments, the Betel leaf (BL), a significant element of Indian culture, known as "Parna" in Sanskrit, holds a revered place in Indian mythology and Ayurveda for the therapeutic benefits. Thriving in tropical climates with high humidity, betel leaf cultivation is adaptable to both wetlands and uplands. From said culturally rich and beneficial leaf, a new product named "Betel Delight" was developed. To gauge the appeal, sensory evaluations were conducted using a 9-point hedonic scale assessing taste, color, flavor, appearance, sourness, sweetness, overall acceptability, and consistency. Findings indicated that Betel Delight, with a 10% concentration of blanched betel leaf, was more favored than other variations.
[00055] Referring to one or more preceding embodiments, for shelf-life assessment, Betel Delight can be stored in polypropylene cups and glass bottles at ambient (15 to 25°C) and refrigerated temperatures (4 to 7°C), with evaluations every two days over 7-10 days for total soluble solids, titratable acidity, pH, color, reducing and total sugars, alongside antioxidant and phytochemical content, and mineral estimation, revealing its richness in iron, calcium, potassium, phosphorus, riboflavin, and niacin, as well as antioxidants. Said endeavour may aim to preserve the natural attributes and benefits of betel leaf in a consumable form, enhancing the acceptability and likability for everyday consumption.
[00056] Example embodiments herein have been described above with reference to block diagrams and flowchart illustrations of methods and apparatuses. It will be understood that each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations, respectively, can be implemented by various means including hardware, software, firmware, and a combination thereof. For example, in one embodiment, each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations can be implemented by computer program instructions. These computer program instructions may be loaded onto a general purpose computer, special purpose computer, or other programmable data processing apparatus to produce a machine, such that the instructions which execute on the computer or other programmable data processing apparatus create means for implementing the functions specified in the flowchart block or blocks.
[00057] Throughout the present disclosure, the term ‘processing means’ or ‘microprocessor’ or ‘processor’ or ‘processors’ includes, but is not limited to, a general purpose processor (such as, for example, a complex instruction set computing (CISC) microprocessor, a reduced instruction set computing (RISC) microprocessor, a very long instruction word (VLIW) microprocessor, a microprocessor implementing other types of instruction sets, or a microprocessor implementing a combination of types of instruction sets) or a specialized processor (such as, for example, an application specific integrated circuit (ASIC), a field programmable gate array (FPGA), a digital signal processor (DSP), or a network processor).
[00058] The term “non-transitory storage device” or “storage” or “memory,” as used herein relates to a random access memory, read only memory and variants thereof, in which a computer can store data or software for any duration.
[00059] Operations in accordance with a variety of aspects of the disclosure is described above would not have to be performed in the precise order described. Rather, various steps can be handled in reverse order or simultaneously or not at all.
[00060] While several implementations have been described and illustrated herein, a variety of other means and/or structures for performing the function and/or obtaining the results and/or one or more of the advantages described herein may be utilized, and each of such variations and/or modifications is deemed to be within the scope of the implementations described herein. More generally, all parameters, dimensions, materials, and configurations described herein are meant to be exemplary and that the actual parameters, dimensions, materials, and/or configurations will depend upon the specific application or applications for which the teachings is/are used. Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific implementations described herein. It is, therefore, to be understood that the foregoing implementations are presented by way of example only and that, within the scope of the appended claims and equivalents thereto, implementations may be practiced otherwise than as specifically described and claimed. Implementations of the present disclosure are directed to each individual feature, system, article, material, kit, and/or method described herein. In addition, any combination of two or more such features, systems, articles, materials, kits, and/or methods, if such features, systems, articles, materials, kits, and/or methods are not mutually inconsistent, is included within the scope of the present disclosure.

Claims
I/We Claim:
1. A system 100 for preparing Betel Delight, the system 100 comprising:
a provision unit 102 configured to supply betel leaves;
a washing unit 104 configured to cleanse said betel leaves of contaminants;
a cutting tool 106 configured to reduce said washed betel leaves into smaller pieces;
a grinding assembly 108 configured to homogenize said cut betel leaves with water to form a mixture;
a distillation apparatus 110 configured to process said mixture and produce a betel leaf distillate;
a refrigeration storage unit 112 configured to maintain said betel leaf distillate at approximately 4 ± 1°C;
a milk preheating device 114 configured to heat milk to a temperature between about 35°C to about 45°C;
a filtration module 116 comprising a muslin cloth, configured to purify said preheated milk by removing impurities;
a blending unit 118 configured to blend said blanched betel leaf distillate into said filtered milk;
a sweetening agent addition unit 120 configured to add sugar to said milk with blanched betel leaf distillate to reach a sugar concentration of about 8% to about 12% by weight;
an ambient temperature control unit 122 configured to cool said sweetened milk to a temperature ranging from about 12°C to about 18°C;
a packaging unit 124 configured to fill glass bottles with said cooled sweetened milk; and
a refrigerated storage facility 126 configured to store said filled glass bottles at approximately 4 ± 1°C to finalize the Betel Delight product.
2. A method 200 for preparing Betel Delight, comprising the steps of:
(at step 202) providing betel leaves;
(at step 204) washing said betel leaves to remove contaminants;
(at step 206) cutting said washed betel leaves into smaller pieces;
(at step 208) grinding said cut betel leaves with water to create a mixture;
(at step 210) distilling said mixture to produce a betel leaf distillate;
(at step 212) storing said betel leaf distillate at a refrigerated temperature of approximately 4 ± 1°C;
(at step 214) preheating milk to a temperature ranging from about 35°C to about 45°C;
(at step 216) filtering said preheated milk through a muslin cloth to remove impurities;
(at step 218) incorporating said blanched betel leaf distillate into said filtered milk;
(at step 220) sweetening said milk with blanched betel leaf distillate with sugar to achieve a sugar concentration ranging from about 8% to about 12% by weight;
(at step 222) cooling said sweetened milk at ambient temperature, ranging from about 12°C to about 18°C;
(at step 224) packing said cooled sweetened milk into glass bottles; and
(at step 226) storing said packed glass bottles at a refrigerated temperature of approximately 4 ± 1°C to produce Betel Delight.
3. The method according to claim 2, wherein said distilling step is carried out until a predetermined concentration of betel leaf extract is achieved in said distillate.
4. The method according to claim 2, wherein said incorporation step includes blending said betel leaf distillate with said milk in a predefined ratio.
5. The method according to claim 2, wherein the concentration of the blanched betel leaf distillate in said Betel Delight is adjusted to 10% by volume.
6. The method of claim 2, wherein said washing step includes immersing said betel leaves in a solution containing an antimicrobial agent.
7. The method of claim 2, wherein said distillation step is carried out under vacuum to preserve the aromatic compounds present in said betel leaves.
8. The method of claim 2, wherein said filtering step further comprises a secondary filtration using a finer mesh.
9. The method of claim 2, wherein said packing step includes the use of nitrogen flushing before sealing said glass bottles.
10. The method of claim 2, wherein said storing step of the betel leaf distillate includes the use of amber-coloured glass containers to protect said distillate from light-induced changes.

METHOD FOR DEVELOPMENT OF BETEL DELIGHT WITH BLANCHED BETEL LEAF EXTRACT
Abstract
A system for preparing a beverage, Betel Delight, is disclosed, comprising a series of specialized units designed to process betel leaves and combine them with milk to produce a distinctive flavored drink. The system includes a provision unit for supplying betel leaves, a washing unit for decontamination, a cutting tool for leaf segmentation, and a grinding assembly for creating a homogenized mixture. A distillation apparatus processes the mixture to yield a betel leaf distillate, which is then stored at a controlled temperature. Milk is preheated and filtered, followed by the addition of the distillate, and sweetened to a specific sugar concentration. The resulting mixture is cooled, bottled, and stored in a refrigerated facility to ensure the final product's quality and longevity. Said system streamlines the production of Betel Delight, offering a standardized method to achieve consistent taste and quality in commercial beverage manufacturing.

, Claims:Claims
I/We Claim:
1. A system 100 for preparing Betel Delight, the system 100 comprising:
a provision unit 102 configured to supply betel leaves;
a washing unit 104 configured to cleanse said betel leaves of contaminants;
a cutting tool 106 configured to reduce said washed betel leaves into smaller pieces;
a grinding assembly 108 configured to homogenize said cut betel leaves with water to form a mixture;
a distillation apparatus 110 configured to process said mixture and produce a betel leaf distillate;
a refrigeration storage unit 112 configured to maintain said betel leaf distillate at approximately 4 ± 1°C;
a milk preheating device 114 configured to heat milk to a temperature between about 35°C to about 45°C;
a filtration module 116 comprising a muslin cloth, configured to purify said preheated milk by removing impurities;
a blending unit 118 configured to blend said blanched betel leaf distillate into said filtered milk;
a sweetening agent addition unit 120 configured to add sugar to said milk with blanched betel leaf distillate to reach a sugar concentration of about 8% to about 12% by weight;
an ambient temperature control unit 122 configured to cool said sweetened milk to a temperature ranging from about 12°C to about 18°C;
a packaging unit 124 configured to fill glass bottles with said cooled sweetened milk; and
a refrigerated storage facility 126 configured to store said filled glass bottles at approximately 4 ± 1°C to finalize the Betel Delight product.
2. A method 200 for preparing Betel Delight, comprising the steps of:
(at step 202) providing betel leaves;
(at step 204) washing said betel leaves to remove contaminants;
(at step 206) cutting said washed betel leaves into smaller pieces;
(at step 208) grinding said cut betel leaves with water to create a mixture;
(at step 210) distilling said mixture to produce a betel leaf distillate;
(at step 212) storing said betel leaf distillate at a refrigerated temperature of approximately 4 ± 1°C;
(at step 214) preheating milk to a temperature ranging from about 35°C to about 45°C;
(at step 216) filtering said preheated milk through a muslin cloth to remove impurities;
(at step 218) incorporating said blanched betel leaf distillate into said filtered milk;
(at step 220) sweetening said milk with blanched betel leaf distillate with sugar to achieve a sugar concentration ranging from about 8% to about 12% by weight;
(at step 222) cooling said sweetened milk at ambient temperature, ranging from about 12°C to about 18°C;
(at step 224) packing said cooled sweetened milk into glass bottles; and
(at step 226) storing said packed glass bottles at a refrigerated temperature of approximately 4 ± 1°C to produce Betel Delight.
3. The method according to claim 2, wherein said distilling step is carried out until a predetermined concentration of betel leaf extract is achieved in said distillate.
4. The method according to claim 2, wherein said incorporation step includes blending said betel leaf distillate with said milk in a predefined ratio.
5. The method according to claim 2, wherein the concentration of the blanched betel leaf distillate in said Betel Delight is adjusted to 10% by volume.
6. The method of claim 2, wherein said washing step includes immersing said betel leaves in a solution containing an antimicrobial agent.
7. The method of claim 2, wherein said distillation step is carried out under vacuum to preserve the aromatic compounds present in said betel leaves.
8. The method of claim 2, wherein said filtering step further comprises a secondary filtration using a finer mesh.
9. The method of claim 2, wherein said packing step includes the use of nitrogen flushing before sealing said glass bottles.
10. The method of claim 2, wherein said storing step of the betel leaf distillate includes the use of amber-coloured glass containers to protect said distillate from light-induced changes.