CLIAMS:CLAIMS

We claim

1. Fermented nutritional Oyster mushroom alcoholic beverage and method of preparation of the same consisting of 8-13% alcohol.

2. In one of the preferred embodiments for the purpose of preparation of the beverage as claimed in claim 1:
a) Oyster mushrooms are plucked fresh and cleaned removing the cluster base from the stem, trimmed and rinsed thoroughly and mushrooms that are patchy or stained should be removed;
b) The rinsed mushrooms are placed in a sterilized primary fermentor for aerobic fermentation adding warm water (moderate heat) which can be up to 35-40 degree centigrade and is left for two days after adding KMS;
c) Later sugar should be dissolved in the mixture which can be added all at once or in parts by dividing the total sugar required to obtain per cent alcohol through fermentation;
d) In a preferred embodiment, the mixture is allowed to stand for one or two days, even if no sulfur dioxide is added;
e) specific gravity reading may be taken and then yeast is to be added;
f) The fermentor should be kept about 20-30 degree Centigrade;
g) The mixture has to be stirred several times a day to introduce a limited amount of oxygen required for the growing population of yeast during the vigorous primary fermentation and to release the accumulated heat created by the fermentation;
h) When the specific gravity reading reaches between 1.020-1.010 remaining portions of sugar may be added to the mixture at different stages in the fermentation process;
i) This process can be repeated several times by increasing approximately 10 point specific gravity each time;
j) When the specific gravity reading reaches between about 1.020-1.010 after four to ten days of vigorous primary fermentation, the beverage should be racked off the less into the sterilized secondary fermentor (vessel for anaerobic fermentation which is the slower fermentation, accomplished away from air);
k) After pressing the additional beverage is added to the ree-run beverage;
l) The airlock should be installed on the fermentor to prevent the beverage form the contact of air while still allowing the carbon dioxide gas to escape;
m) During anaerobic fermentation of two to three weeks, the beverage may be allowed to stand at about 15-20 degree Centigrade;
n) After about 2-3 weeks, at the specific gravity reading of 1.000 or less the beverage should be racked into another sterilized container leaving behind lees and the container is fitted with an air lock;
o) In about another 1-2 months it can be racked again into another sterilized container to achieve a clear beverage;
p) The clear beverage can be then racked off;
q) The beverage should be stabilized by adding stabilizer, using centrifuge machine or carrying out a sterilizing filtration process;
r) The beverage can be aged for 2-3 months in cool and dark place;
s) Later it is bottled and aged in a cool and dark place;
t) At this point, the alcohol levels can be about 9-20 per cent by volume;
u) The beverage is quite drinkable soon after bottling but improves with bottle aging in a cool place.

3. Repetition of the steps as claimed in claim 2 a to o can be continued till a clear beverage is obtained and if the beverage remains cloudy after 2-3 months after fermentation has ceased, there is a possibility that it will not clear naturally and in this case, clarification process should be taken with an appropriate fining agent.

4. In the process as claimed in claim 2 if the sugar is added in parts, then approximately ¾ of the total sugar required may be added to the mixture in the beginning the remaining small portion of the total sugar may be added later as necessary to achieve desired specific gravity of the mixture.

5. In the process as claimed in claim 2 in order to enhance the flavor, cinnamon or ginger should be added to the mixture while acids or acidic substances such as lemon juice may be added to the mixture and similarly tannins or sulfur dioxide can be added if desired;
,TagSPECI:FORM 2
THE PATENT ACT 1970
(39 OF 1970)
AND
The patent rules, 2003
COMPLETE SPECIFICATION
(See section 10: rule 13)

1. TITLE OF INVENTION
Oyster Mushroom fermented beverage

2 APPLICANTS

Name Nationality Address
Bhavna Bhavesh Wasnik Indian ‘Bhav-vishwa’, Shiv Shakti Nagar, Sutgirni Road, Near Dr. Ambedkar Statue, Post Rajapeth, Amravati. (M.S.) Pin Code – 444 601

3. PREAMBLE TO THE DESCRIPTION

COMPLETE
Following specification particularly describes the invention and the manner in which it is to be performed.

4. DESCRIPTION

Technical field of invention:
The present invention relates to the field of food and beverages technology in particular to containing mushroom beta-D-glucans concentrate drink. More particularly relates to a preparation method of fermented nutritional Oyster mushroom alcoholic beverage.

Disclosure of source of origin of biological material:
Present invention uses Oyster mushroom which is one of the favorite edible mushrooms, making its way onto many supermarket shelves and is easily available in market for sale as edible food product and usually goes under the species name Pleurotus Spp. It is a delicious edible mushroom and is cultivated on a variety of substrates. It often has the scent of anise due to the presence of benzaldehyde. Oyster mushrooms possess an aroma and slight taste of cooked oysters. As with many mushrooms, there is numerous health benefits associated with their consumption.

Prior art:

Mushrooms contain some of the most potent natural medicines on the planet. Of the 140,000 species of mushroom forming fungi, science is familiar with only 10 percent, according to world renowned mycologist Paul Stamets, who has written six books on the topic.

About 100 species of mushrooms are being studied for their health promoting benefits. Of those hundred, about a half dozen really stand out for their ability to deliver a tremendous boost to human immune system.

Animal and clinical trials have demonstrated that fungal polysaccharides, superoxide dismutase, and amino acids are biologically active substances with anti-aging and anticancer enhancing immune function, often drinking can achieve the purpose of physical health in the world at present. However, the current domestic and fungal polysaccharide extracted from the mycelium or fruiting body by biochemical methods, the extraction process is complicated and costly superoxide dismutase is extracted from cattle or sheep body, the small scale production capacity, extremely costly; nor a fungus polysaccharides, superoxide dismutase and three amino acids of both drinks, meet people's health care needs.

The mushroom is widely distributed in nature. Mushroom contain chlorophyll, photosynthesis does not have and cannot manufacture carbohydrates, but fully grown in the dark, ready to be absorbed by the organic matter from the culture medium, such as degradation of carbohydrates, protein and fat, as saprophytic nutrition is a heterotrophic organisms, is Basidiomycete. Mushroom is a wood saprophytes, easy to grow in the willow, elm, poplar and other hardwood stumps of dead trees and dry.

The mushroom is edible mushroom cultivation in autumn and winter and early spring, with its cap delicious, crisp stalk, nutritious, delicious taste known to the world, especially in enclosed cold dishes and fondue ingredients, its nutrient rich, fragrant and delicious, loved by the public. According to the determination, the content of amino acids is very rich mushroom, higher than normal mushrooms, especially lysine content is particularly high, lysine promote children's intellectual development functions. Mushroom dry product containing 8.87 percent protein, carbohydrate 60.2%, up 7.4% crude fiber, regular consumption can prevent ulcer disease. Recent research has indicated that a substance contained in the mushroom has a good anticancer effect. Mushroom is a kind of delicious food, but also a good health food, mushroom growing broad domestic and international markets. Mushroom Cultivation Technology is not complicated, as long as able to control the environmental conditions, it is easy to obtain stable and reliable production.

Currently, the market for carbonated beverage drinks, juice drinks and other nutritional beverages, these drinks are more or less have some problems, such as carbonated drinks no nutritional value. Other nutritional beverages fermented beverage prepared from multiuse, such as China patent 93106056.7 provides "double fungus mushroom liquid fermentation Preparation health drink", "a lowering health beverage and its preparation method" and Chinese patent 95103428.6 provided are supported by mushroom fermentation, these two drinks, although it contains some of nutrients the body needs, but there are still not comprehensive nutritional deficiencies.

The purpose of the present invention is to provide a nutritious beverage preparation process from the oyster mushrooms, the use of the process for the preparation of nutritional beverages, with the human body needs a variety of nutrients and trace elements, and contains a variety of amino acids needed by the body, while also boosting the body rich Drug resistance and immunity of ingredients.

Object:

1. The primary object of the present invention is to provide a preparation method of fermented nutritional Oyster mushroom alcoholic beverage.

2. Other object of the present invention resides on the fact of providing an improved fermented oyster mushroom beverage having an outline different from the known types.

3. Another object of the present invention is to provide a beverage that is extremely low on calories as the oyster mushroom is fat free.

4. Another object of the present invention is to provide a beverage with high concentration of glutamic acid, the naturally occurring form of monosodium glutamate (MSG) which provides it a property of natural flavor enhancer.

5. Another object of the present invention is to provide an beverage containing antioxidant properties and hence it is an excellent food substance

6. Yet another object of the present invention is to provide a beverage from Oyster mushroom that has a lasting impact on heart and immune health.

Other objects, features and advantages will become apparent from detail description and appended claims to those skilled in art.

STATEMENT:

Accordingly following invention relates to preparation methods of fermented nutritional Oyster mushroom alcoholic beverage. Oyster mushrooms possess an aroma and slight taste of cooked oysters. As with many mushrooms, there is numerous health benefits associated with their consumption. Oyster mushrooms contain water-insoluble polysaccharides, which are highly branched beta-D-glucans that helps modulate the activity of the immune system. The present application discloses a process for making mushroom beverage through fermentation. It is an alcoholic beverage consisting of 8-13% alcohol. Combining mushroom 2-4 kg with warm water 8-9 liters and allowing it to reach room temperature. Addition of KMS to the mixture is done followed by stirring. The mixture is allowed to stand for two days followed by adding sugar 2.5-3.5 kg to the mixture. Allowing it to stand for a day, yeast 2-3 g is added to the mixture. The mixture is stirred to add oxygen and release accumulated carbon dioxide. Racking off lees of into an sterilized fermentor for anaerobic fermentation at the specific gravity 1.000 to 1.010. Racking is done again at a specific gravity reading 1.000 or less into another sterilized container. If the beverage is cloudy after fermentation has ceased, a fining agent is added and if it is dry, sugar or syrup is added to it.

Detailed description:
The present invention relates to a preparation methods of fermented nutritional Oyster mushroom alcoholic beverage.

Ingredients required for making Oyster Mushrooms’ fermented beverage (10 liters approx.)
1. Fresh Oyster mushroom 2 to 4 kg
2. Sugar 2.5 to 3.5 kg
3. Water Purified 8 to 9 liters
4. Yeast 2 -3 g.
5. Acids (tartaric, citric or blended with tartaric malic/citric acids) for about 3.0 to 3.5 pH.
6. Fining agent (optional) such as pectic enzyme (1-2 tbsp) and or tannin
7. Sulfur dioxide 30-100 ppm
8. Flavor enhancers : cinnamon, fresh ginger, etc

Process of beverage making:
Here the process of making mushroom beverage made from oyster mushroom is given in detail, though it is to be understood that variations is the steps is anticipated within the scope of the invention as long as the beverage is of mushroom. The process illustrated here is for making 10 liters of beverage from mushroom, which can be of desired quantity.

As used herein fining agent refers to adsorptive or reactive substance to reduce or remove the concentration of one or more undesirable components in the beverage. Fining agents are used to achieve clarity and to improve color flavor and physical stability. Fining agents can be grouped according to their chemical nature and more of action, such as bentonite for earth, gelatin, isinglass, casein, albumen, for protein, agars for polysaccharides, carbons, PVPP for synthetic polymers, silicon dioxide and others including chelators and enzymes.

As used herein, “lees” refers to the solids that result from fermentation, that are found at the bottom of the container.
As used herein, stabilizing agent” refers to an agent that is added to the wine to eliminate the risk of microbial spoilage, to reduce the effects of oxidation, to ensure fermentation does not re-occur in beverage, and to maintain color stability and clarity throughout the aging process.

As used herein, “free run beverage” refers to the mushroom beverage before undergoing pressing.
Oyster mushrooms are plucked fresh and cleaned removing the cluster base from the stem, trimmed and rinsed thoroughly. Mushrooms that are patchy or stained should be removed.

The rinsed mushrooms are placed in a sterilized primary fermentor for aerobic fermentation adding warm water (moderate heat) which can be up to 35-40 degree centigrade. The main purpose of adding warm water is extraction of come constituents such as flavor and aroma of mushrooms without losing nutrients. It is left for two days after adding KMS. Later sugar should be dissolved in the mixture. It can be added all at once or in parts by dividing the total sugar required to obtain per cent alcohol through fermentation. It is to be noted that the sugar added should be suitable for fermentation such as dextrose (corn sugar) or sucrose (Beet or cane sugar). If the sugar is added in parts, thenapproximately ¾ of the total sugar required may be added to the mixture in the beginning the remaining small portion of the total sugar may be added later as necessary to achieve desired specific gravity of the mixture.

To enhance the flavor, cinnamon or ginger should be added to the mixture. Acids or acidic substances such as lemon juice may be added to the mixture. Tannins or sulfur dioxide can be added if desired. In a preferred embodiment, the mixture is allowed to stand for one or two days, even if no sulfur dioxide is added.

Specific gravity reading may be taken and then yeast is to be added. The fermentor should be kept about 20-30 degree Centigrade. The mixture has to be stirred several times a day to introduce a limited amount of oxygen required for the growing population of yeast during the vigorous primary fermentation and to release the accumulated heat created by the fermentation. When the specific gravity reading reaches between 1.020-1.010 remaining portions of sugar may be added to the mixture at different stages in the fermentation process. This process can be repeated several times by increasing approximately 10 point specific gravity each time. When the specific gravity reading reaches between about 1.020-1.010 after four to ten days of vigorous primary fermentation, the beverage should be racked off the less into the sterilized secondary fermentor (vessel for anaerobic fermentation which is the slower fermentation, accomplished away from air).

After pressing the additional beverage is added to the ree-run beverage. The airlock should be installed on the fermentor to prevent the beverage form the contact of air while still allowing the carbon dioxide gas to escape. During anaerobic fermentation of two to three weeks, the beverage may be allowed to stand at about 15-20 degree Centigrade.

After about 2-3 weeks, at the specific gravity reading of 1.000 or less the beverage should be racked into another sterilized container leaving behind lees and the container is fitted with an air lock.

In about another 1-2 months it can be racked again into another sterilized container to achieve a clear beverage. Repetition of these steps can be continued till a clear beverage is obtained. If the beverage remains cloudy after 2-3 months after fermentation has ceased, there is a possibility that it will not clear naturally.

In this case, clarification process should be taken with an appropriate fining agent. The clear beverage can be then racked off. The beverage should be stabilized by adding stabilizer, using centrifuge machine or carrying out a sterilizing filtration process. The beverage can be aged for 2-3 months in cool and dark place. Later it is bottled and aged in a cool and dark place. At this point, the alcohol levels can be about 9-20 per cent by volume. The beverage is quite drinkable soon after bottling but improves with bottle aging in a cool place.

Additional advantages and modification will readily occur to those skilled in art. Therefore, the invention in its broader aspect is not limited to specific details and representative embodiments shown and described herein. Accordingly various modifications may be made without departing from the spirit or scope of the general invention concept as defined by the appended claims and their equivalents.

Adv. Swapnil Gawande (IN/PA/1587)

CLAIMS

We claim

1. Fermented nutritional Oyster mushroom alcoholic beverage and method of preparation of the same consisting of 8-13% alcohol.

2. In one of the preferred embodiments for the purpose of preparation of the beverage as claimed in claim 1:
a) Oyster mushrooms are plucked fresh and cleaned removing the cluster base from the stem, trimmed and rinsed thoroughly and mushrooms that are patchy or stained should be removed;
b) The rinsed mushrooms are placed in a sterilized primary fermentor for aerobic fermentation adding warm water (moderate heat) which can be up to 35-40 degree centigrade and is left for two days after adding KMS;
c) Later sugar should be dissolved in the mixture which can be added all at once or in parts by dividing the total sugar required to obtain per cent alcohol through fermentation;
d) In a preferred embodiment, the mixture is allowed to stand for one or two days, even if no sulfur dioxide is added;
e) specific gravity reading may be taken and then yeast is to be added;
f) The fermentor should be kept about 20-30 degree Centigrade;
g) The mixture has to be stirred several times a day to introduce a limited amount of oxygen required for the growing population of yeast during the vigorous primary fermentation and to release the accumulated heat created by the fermentation;
h) When the specific gravity reading reaches between 1.020-1.010 remaining portions of sugar may be added to the mixture at different stages in the fermentation process;
i) This process can be repeated several times by increasing approximately 10 point specific gravity each time;
j) When the specific gravity reading reaches between about 1.020-1.010 after four to ten days of vigorous primary fermentation, the beverage should be racked off the less into the sterilized secondary fermentor (vessel for anaerobic fermentation which is the slower fermentation, accomplished away from air);
k) After pressing the additional beverage is added to the ree-run beverage;
l) The airlock should be installed on the fermentor to prevent the beverage form the contact of air while still allowing the carbon dioxide gas to escape;
m) During anaerobic fermentation of two to three weeks, the beverage may be allowed to stand at about 15-20 degree Centigrade;
n) After about 2-3 weeks, at the specific gravity reading of 1.000 or less the beverage should be racked into another sterilized container leaving behind lees and the container is fitted with an air lock;
o) In about another 1-2 months it can be racked again into another sterilized container to achieve a clear beverage;
p) The clear beverage can be then racked off;
q) The beverage should be stabilized by adding stabilizer, using centrifuge machine or carrying out a sterilizing filtration process;
r) The beverage can be aged for 2-3 months in cool and dark place;
s) Later it is bottled and aged in a cool and dark place;
t) At this point, the alcohol levels can be about 9-20 per cent by volume;
u) The beverage is quite drinkable soon after bottling but improves with bottle aging in a cool place.

3. Repetition of the steps as claimed in claim 2 a to o can be continued till a clear beverage is obtained and if the beverage remains cloudy after 2-3 months after fermentation has ceased, there is a possibility that it will not clear naturally and in this case, clarification process should be taken with an appropriate fining agent.

4. In the process as claimed in claim 2 if the sugar is added in parts, then approximately ¾ of the total sugar required may be added to the mixture in the beginning the remaining small portion of the total sugar may be added later as necessary to achieve desired specific gravity of the mixture.

5. In the process as claimed in claim 2 in order to enhance the flavor, cinnamon or ginger should be added to the mixture while acids or acidic substances such as lemon juice may be added to the mixture and similarly tannins or sulfur dioxide can be added if desired;

Adv. Swapnil Gawande (IN/PA/1587)

ABSTRACT

The present invention relates to an preparation methods of fermented nutritional Oyster mushroom alcoholic beverage. Nutrients found in Oyster mushrooms are Phosphorus, Manganese, Magnesium, Iron, Calcium, Vitamin B2, B12, Vitamin C and Selenium. Oyster mushrooms are a natural source of statin drugs, specifically, isomers of lovastatin. It contains unique antioxidant enzymes catalase, superoxide dismutase (SOD) and glutathione peroxides that can help reduce the effects of age-related chronic diseases. It also contains antioxidant properties and hence it is an excellent food substance. Thus the present invention provides and preserves the essential nutrients through the anaerobic fermentation process proving the nutritious beverage.