This invention relates to mushroom drink and a process for its preparation
FIELD OF INVENTION:
This invention particularly relates to herbal drink that possesses all the advantages of soft drink but none of its disadvantages. Particularly, the invention relates to a safe, non toxic, low calorie, high fibre, hygienic herbal health drink, comprising mushroom as one of the essential component, which can be used as a substitute for commercially available soft drinks/vegetable or fruit juices. More particularly, the invention provides a rejuvenating stable herbal drink that helps to boost immune system, slow down the ageing process, and energizes all organs of the body. Further, the health protective and health promoting mushroom drink of the present invention in addition to satisfy the quest for thirst, also serves as neutraceutical, and oxidant, psychoactive agent. It has mental and physical healing properties, and facilitates visionary states. Additionally, the drink has an excellent immunomodulator and hepatoproptective properties.
BACKGROUND OF THE INVENTION:
Vegetable juice in general is highly perishable, so it makes sense to drink it immediately after juicing the vegetables.
Mushroom(s) are the fleshy, spore-bearing fruiting bodies of fungi typically produced above ground on soil or on their food sources. Though commonly thought to contain little nutritional value, many species of mushrooms are high in fiber, and provide vitamins such as thiamine (Bl), riboflavin (B2), niacin (B3), biotin (B7), cobalamins (B12) and ascorbic acid (C), as well as minerals, including iron, selenium, potassium and phosphorus. Mushroom provides many nutritional attributes particularly the one more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients, including riboflavin, niacin and selenium, which are typically found in animal foods or grains. Mushrooms have high in protein contents of 3 to 4% per 100 gm of fresh mushroom. This amounts to 4 to 12 times of fruits and 2 to 4 times of other vegetables. Further, mushroom protein coefficient is 89% as against animal protein, which in general is 21 to 24 % thereby establishing digestible capability. Mushrooms have been gaining a higher profile for containing antioxidants Ergothioneine and Selenium. Because of their psychoactive properties, some mushrooms have played a role in native medicine, where

they have been used to affect mental and physical healing, and to facilitate visionary states. As stated herein above, Selenium is a mineral that works is an antioxidant to protect body cells from damage that might lead to heart disease, some cancers and other diseases of aging. It also has been found to be important for the immune system and fertility in men. Many foods of animal origin and grains are good sources of selenium, but mushrooms are among the richest sources of selenium in the produce aisle and provide 8-22 meg per serving. This is good news for vegetarians, whose sources of selenium are limited.
• Ergothioneine is a naturally occurring antioxidant that also helps protecting the
body's cells. Mushrooms provide 2.8-4.9 mg of ergothioneine per serving of white,
Portabella or crimini mushrooms.
• Copper helps make red blood cells, which carry oxygen throughout the body.
Copper also helps keep bones and nerves healthy.
• Potassium is an important mineral many people do not get enough of. It aids in the
maintenance of normal fluid and mineral balance, which helps control blood
pressure. It also plays a role in making sure nerves and muscles, including the heart,
function properly. Mushrooms have 267- 407 mg of potassium per serving, which
is 9 percent of the Daily Value.
• Mushrooms are one of the few natural sources of vitamin D, which is essential for
healthy bones and teeth. One serving of 4-5 mushrooms provides 15 IU of this
important nutrient, which many people do not get enough of.
• Mushrooms are also a good source of the B vitamins riboflavin (B2), niacin (B3)
and pantothenic acid (B5). These vitamins help break down proteins, fats and
carbohydrates so they can be used for energy.
The some what relevant prior art known to the inventor includes commercially available carbonated soft drinks, Fruit as well as vegetable juices, fruities etc.
The synthetic carbonated soft drinks such as Pepsi, coca cola have certain limitations of containing caffeine, phosphoric acid. Pepsi contains about 15 mg of caffeine and 10.69 mg of phosphoric acid per 100ml and coca cola contains about 19 mg of caffeine and 10.69 mg of phosphoric acid per 100ml. Additionally, these drinks are highly caloric. 240 ml of such soft drink gives about 835 calories. Caffeine, phosphoric acid present in these drinks is responsible for demineralization of bones, osteoporasis, heart problems,

nervousness, and irritability. It also affects the teeth blackening and or teeth corrosion. Additionally, the high calories makes these drinks unfit for obese and diabetic people.
The other ready to consume soft drinks prepared from fruits such as mango, guava, litchi, and apple generally contains gelatinized starch up to 1.4% w/v and 8 to 10% sugar,synthetic acid regulators and one or more class II preservatives artificial synthetic colorants. All these ingredients are mixed thoroughly in water to get homogeneous mixture. However, these juices have poor storage stability. These drinks are prepared from fruits by thoroughly mixing all the ingredients including fruit concentrate in water then adding preservatives and artificial or natural colourant.
Korean patent number KR20000058233 discloses is a method of producing a health drink that is convenient to drink and has a good taste. The manufacturing process of this health drink is very simple. According to the present invention, after cutting 40-60 grams of Youngji mushroom into small pieces having a size of a powder or a jujube, put it in a vessel with 10 liters of drinking water. About 20-40 grams of licorice roots and about 30-50 grams of jujubes are also charged into the vessel. Thereafter, slowly boil down this mixture for seven hours and then a certain quantity of water is added to a solution created by the boiling process in order to obtain the volume of the initial drinking water. Thereafter, heat the solution in boiling water of high temperature. After filtering a precipitate in the solution, it can obtain a clear extracting solution. This solution is a Youngjimul (= Yougji water) having a bitter taste and a fine flavor. At this time, the color of this solution is a light yellowish brown such as the color of beer. Additives such as the fruit of the Chinese matrimony vine, barley tea, Gasiogalpi, Samjiguyeopcho or medicinal mushrooms (= Shinreyung mushrooms, Pyogo mushrooms, Sanghwang mushrooms, Dongchoonghacho) can be added to the mixture in small amounts, respectively.
Another Korean patent Number KR880001879B describes a process for healthy drink from mushrooms and Indian sweet teas. The process comprising extracting a mixture of mushroom or its dry matter and Indian sweet tea or its dry matter with water several times the volume of the mixture at 50 to 150°C, acidifying the extract with organic acid and aging for overnight at a temperature below the freezing point, centrifuging to remove insoluble materials, bottling the supernatant and heat sterilizing.

US Patent number 6,287,567 relating to method of making an herbal drink for relieving symptoms of various ailments such as cough, fever and fatigue claims a method method comprising the steps of mixing together in a bowl equal portions of rosehip, goldenseal, comfrey leaf, bee pollen, spearmint, chickweed, comfrey root, chamomile flower, catnip, mullein, pennyroyal, eucalyptus, and licorice root to form a mixture; chopping said rosehip in a blender, wherein one ounce of each ingredient of said mixture is used; and placing said mixture in water.
US Patent Application No. 20060147554 to Council of Scientific & Industrial Research discloses health protective herbal soft drink and a process for preparing the same. The soft drink of the subject application comprising of: a concentrated herbal extract obtained from a mixture of herbs selected from Sida sps., Boerhaavia diffusa, Vitis vinifera, Tinospora cordifolia and Withania somnifera along with jaggery, a fermenting agent and carbonated water. The process involves the steps of: (a) obtaining plant parts of Sida sps., Boerhaavia diffusa, Vitis vinifera, Tinospora cordifolia and Withania somnifera; (b) crushing the plant parts and mixing them to obtain a powdered mixture; (c) adding water to the powdered mixture of step (b) to obtain an aqueous extract; (d) concentrating the aqueous extract of step (c); (e) filtering the concentrated extract of step (d); (f) mixing jaggery to the filtered extract of step (e); (g) adding Sacromyces strain and a fermenting agents to the mixture of step (f); (h) fermenting the mixture of step (g) for a time period ranging between 3 to 6 days; (i) filtering the fermented mixture of step (h); (j) concentrating the fermented filtrate of step (i) to obtain a stock solution, and (k) mixing the stock solution of step 0) with carbonated water in the w/w ratio of 1:3 to 1:5 to obtain the herbal soft drink. Further, the invention claims that the herbal soft drink is having antioxidant, hepatoprotective, cardio-tonic, diuretic, digestive, choleretic, nervine relaxant and immuno-enhancing properties.
Diet or food therapy is emerging as the latest trend in health care programme as many diseases can be prevented if the right kind of diet is taken. Now days, consumption of the right kind of food articles and drinks suited to the climate, age and constitutional, natures of the individuals are getting greater scientific security and attention. The rich and diverse traditional diet practices prevalent among various communities with the regional variations are now found to health protective/promoting. Over 1000 different kinds of alcoholic drinks, soft drinks, beverages and medicinal drinks are traditionally consumed

in India. But unfortunately with the introduction of various exotic drinks many of the local drinks, which are mostly plant based, are fast disappearing and some of then, almost forgotten.
According to Oriental philosophy, these special herbs keep us healthy (or return us to health) not by attacking specific disease agents but by causing changes via life-promoting influences. Thus herbs seem to nourish and tone the whole of a system by maintaining a stable internal environment thus enhancing the life force of those taking them. Herbal drinks are not drugs. They are more like foods that provide nutrients and other substances that seem to invigorate the body and mind in a gentle and balanced way.
Herbal drinks were first used by Oriental Sages and yoga masters to enhance their efforts to attain radiant health and spiritual illumination. Herbal drinks can help each person achieve a particular peak of health and vitality.
The inventors after painstaking research have designed a stable mushroom drink. Since the mushrooms are ephemeral and seasonal in nature requires special attention to prepare a stable drink that can be made available throughout the year without hampering its nutritional as well as health protective and promoting properties while maintaining organoleptic properties. Further, the drink of the present invention is prepared using all natural sources making it devoid of synthetic components, completely Moreover, the drink being suitable for all age groups and stable over a period of year as against six months stability of the commercially available fruit/vegetable drinks.
OBJECTIVES OF THE PRESENT INVENTION:
The main objective of the present invention is to provide a drink particularly herbal drink
that possesses all the advantages of soft drink but none of its disadvantages.
Other object of the present invention is to provide a safe, non toxic, low calorie, high fibre, hygienic herbal health drink, comprising mushroom as one of the essential component, which can be used as a substitute for commercially available soft drinks/vegetable or fruit juices.
Another object of the present invention is to provide a rejuvenating stable herbal drink that helps to boost immune system, slow down the ageing process, and energizes all organs of the body. Further, the health protective and health promoting mushroom drink

of the present invention in addition to satisfy the quest for thirst, also serves as neutraceutical, anti oxidant, psychoactive agent. It has mental and physical healing properties, and facilitates visionary states. Additionally, the drink has an excellent immunomodulator and hepatoproptective properties.
Yet other object is to provide a drink that acts as refrigerant in fever, improves digestion and ameliorate the gastric disorders particularly arising through gas accumulation.
Yet other object is to use naturally occurring components to make it user and ecofriendly.
Yet another object is to provide a simple cost effective process for the preparation of drink that can be substituted for soft drink using mushroom that is seasonal and perishable. The process requiring almost no infrastructure and stringent operational process parameters will give a opportunity for employment generation, development of house hold business or small scale industry.
The novelty of the invention resides in using readily available, though for a short period, natural plants (mushrooms) and other naturally occurring ingredients to provide health drink useful for consumers with wide spectrum of age and health condition while acting as neutraceuticals and food supplement in addition to quenching thirst.
STATEMENT OF THE INVENTION:
Accordingly the present invention provides mushroom drink comprising aqueous mushroom extract, acidulant/pH regulator effective to maintain the pH between 3 to 4, viscosity modifier, sweetener to taste, optionally flavoring agent and or condiments or seasoning, wherein the acidulant/pH regulator comprises natural source of tartaric acid, citric acid, asorbic acid.
One of the embodiments of the present invention is to provide mushroom drink wherein the mushroom used may be any edible mushroom preferably oyster mushroom
The other embodiment of the present invention is to provide mushroom drink wherein acidulant/pH regulator effective to maintain the pH between 3 to 4 used may be tamarind pulp, extract/juice of berry, lime, mango, preferably tamarind.

Another embodiment of the present invention is to provide mushroom drink wherein the viscosity modifier used may be GRAS conventional edible gums preferably Gum Arabic.
Yet other embodiment of the present invention is to provide mushroom drink wherein, the sweetener used may be sugar, conventional substitute of sugar or artificial sweetener like aspartame.
Yet another embodiment of the present invention is to provide mushroom drink wherein the condiments used may be selected as per sensory index preferably salt or pepper.
Still other embodiment of the present invention is to provide mushroom drink wherein the flavoring agents used may be any natural agent that includes mango, banana, lime or orange, preferably orange peel extract.
another embodiment of the present invention is to provide mushroom drink comprising per 1000 ml of water:
(i) 2 to 5 gm aqueous extract of edible mushroom,
(ii) 4 to 6 gm acidulant comprising tamarind pulp,
(iii) 0 to 3.0 gm gum arabic
(iv) Sugar or aspartame as per taste (60 to 95 gm if sugar or 0.39 to 0.47 gm aspartame),
(v) Salt and/or pepper to taste,
(vi) 15 to 20 ml orange peel extract (obtained by steam distillation), and
(vii) 0.0 to 1gm preservative (sodium benzeoate).
In accordance with other aspect of this invention there is provided a process for preparation of drink comprises of following steps:
(a) blending mushroom to procure jelly consistency extract of mushroom,
(b) preparing tamarind pulp concentrate in a conventional manner,
(c) mixing thoroughly the said mushroom extract tamarind pulp concentrate obtained
in step (a) and (b) with sweetener and or condiments,
(d) optionally removing solid particles by filtration, decantation to get homogenous
liquid,

(e) adding viscosity modifier and or flavoring agent and mixing to get the drink, followed by packing for marketing if so desired.
PREPARATION OF MUSHROOM EXTRACT:
500 gm of fresh edible mushroom (Oyster mushroom) is thoroughly washed and cut in to
small pieces. The cleaned mushroom is ground with the help of blender and transfer to a
container containing 1 liter water. It is placed over a heating mantle till it starts boiling
after approx. 35 minutes. Further, continue to boil for 15 minutes for maximum release
of nutrients present in mushroom and allowed to cool at room temperature filtered bya
fine muslin cloth. The filtrate thus obtained is about 900 ml.
Filtrate is then concentrated by rotary evaporator (Heidolph rotary evaporator) in which
the the temperature was maintained at 60°C. Finally, approx. 26 gm of jelly type
mushroom extract is obtained.
PREPARATION OF TAMARIND PULP CONCENTRATE:
500 gm of clean fully ripe tamarind (with seeds) is taken in a beaker (2000 ml capacity). 500 ml distilled water is added in to it and allowed to soak for approx. 10 to 12 hrs for easy pulping. It is stirred vigorously and strained through stainless steel mesh. As a result, 500 ml of tamarind pulp and water is obtained.
It is then boiled at 100°C by a heating mantle. After approx. 10 minutes it starts to boil. Then the temperature is reduced to approx. 30 to 35°C. This is maintained at approx. 30 minutes with intermittent stirring to avoid clotting at the bottom of the beaker, allowed to cool at room temperature. As a result, approx. 290 gm of gel type tamarind pulp (concentrate) is obtained.
PREPARATION OF ORANGE PEEL EXTRACT:
500 gm of cleanand fresh orange peel is taken and ground in to small pieces. One liter of filter water is added to it and transferred to steam distillation unit (Clevengers apparatus), heated by heating mantle maintained at 100°C temperature. After 35 minutes it starts to boil, subsequently temperature is reduced to approx. 50°C for 2 to 3 hrs. As aresult, heterogenous mixture of oil and water (with strong orange flavour) is obtained.

This mixture of oil and water (with strong orange flavour) is separated by a separating funnel. Finally, approx 150 ml of water (with strong orange flavour) is obtained.which is used for mushroom drink preparation.
FORMULATION OF MUSHROOM DRINK:
For preparing mushroom drink, the above mentioned components are taken in suitable proportions. Tamarind pulp acts as an acidulant due to the presence of tartaric acid as well as imparts natural attractive color thereby improving its aesthetic value. Edible gum acts as a thickening agent whereas the orange peel extract acts as flavoring agent. The condiments such as sweeteners and salt are added to the drink for value addition to organoleptic properties as well as osmolytic properties. The only preservative added for arresting microbial contamination is sodium benzoate.
The invention is further illustrated by the examples. However, these examples are given only for the purpose of illustration and demonstrating the working of the invention and thus should not construe the scope of the invention.
EXAMPLE 1:
To prepare mushroom drink, 2 gm oyster mushroom extract, 6 gm ripe tamarind pulp extract, 6 gm salt, 70 gm sugar are taken in 1 liter distilled water and mixed with stirrer/mixer. The solution thus obtained is filtered and 15 ml orange peel extract is added to the filtrate.
EXAMPLE 2:
In case of diabetic patient).4 gm aspartame is used in place of 70 gm of sugar, while all
other ingredients are kept in same proportion.
In both cases 0.1 to 2.5% sodium benzoate is optionally used as a preservative to enhance the shelf life. The drink has pH in the range of 3.5 to 5.0 and specific gravity between 1.01 to 1.05.
EXAMPLE 3:
To 500 ml of water, 6gm of salt and 95 gm of sugar were added and heated to approx. 45 -50°C to dissolvethe solute completely. The solution was filtered through muslin cloth to

remove any suspended matter. 3.0 gm of gum Arabic was added and the solution was heated to boiling to dissolve the gum. 6 gm of tamarind pulp, 6 gm mushroom extract were added and mixed to get homogeneous solution. To this mixture, 30 ml of orange peel extract and sodium benzoate were added pasteurized and packed for future.
The following components are added to one liter of distilled water:
(Table Removed)

WE CLAIM:
1. A mushroom drink comprising aqueous mushroom extract, acidulant/pH
regulator effective to maintain the pH between 3 to 4, sweetener to taste,
optionally viscosity modifier, flavoring agent and or condiments or seasoning,
wherein the acidulant/pH regulator comprises natural source of tartaric acid, citric
acid, asorbic acid.
2. A mushroom drink as claimed in claim 1 wherein the mushroom used is any
edible mushroom preferably oyster mushroom.
3. A mushroom drink as claimed in claim 1 wherein the acidulant/pH regulator
effective to maintain the pH between 3 to 4 used is tamarind pulp, extract/juice of
berry, lime, mango, preferably tamarind.
4. A mushroom drink as claimed in claim 1 wherein the viscosity modifier used is
Generally Regarded as Safe (GRAS) conventional edible gums preferably Gum
Arabic.
5. A mushroom drink as claimed in claim 1 wherein the sweetener used is sugar,
conventional substitute of sugar or artificial sweetener like aspartame.
6. A mushroom drink as claimed in claim 1 wherein the condiments used are
selected as per sensory index preferably salt or pepper.
7. A mushroom drink as claimed in claim 1 wherein the flavoring agents used is
any source of natural agent that includes mango, banana, lime or orange,
preferably orange peel extract.
8. A mushroom drink as claimed in claim 1 wherein mushroom drink comprising
per 1000 ml of water:
(viii) 2 to 5 gm aqueous extract of edible mushroom, (ix) 4 to 6 gm acidulant comprising tamarind pulp, (x) 0 to 3.0 gm gum arabic

(xi) Sugar or aspartame as per taste (60 to 95 gm if sugar or 0.39 to 0.47 gm
aspartame),
(xii) Salt and/or pepper to taste,
(xiii) 15 to 20 ml orange peel extract (obtained by steam distillation), and (xiv) 0.0 to Igm preservative (sodium benzeoate).
9. A process for preparation of mushroom drink comprises of following steps:
(f) blending mushroom to procure jelly consistency extract of mushroom,
(g) preparing tamarind pulp concentrate in a conventional manner,
(h) mixing thoroughly the said mushroom extract tamarind pulp concentrate obtained
in step (a) and (b) with sweetener and or condiments, (i) optionally removing solid particles/sediments by filtration, decantation to get
homogenous liquid, (j) adding viscosity modifier and or flavoring agent and mixing to get the drink,
followed by packing for marketing if so desired.
10. A mushroom drink and a process for its preparation substantially such as
herein described.