Description:Field of the invention
The invention leads to preparation of malted mint herbal beverage.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Several patents have been issued for beverages but none of these are related to the present invention. For example, JP2006109795A relates to the fermented malt beverage essentially free from the bitter taste of hop is produced by minimizing the use of hop or without using hop. The fermented malt beverage having the good taste and flavor of the herb in addition to bitter taste, astringent taste, or the like, different from the bitter taste and astringent taste derived from hop, giving thirst relieving feeling similar to a drink produced by using hop, refreshing feeling and mellowness such as floral fragrance, balanced taste and flavor, good feeling to the mouth and feeling passing through the throat and the clouding stability of the malt beverage can be produced by using at least one kind of herb selected.
Another patent, US20140234488A1 provides a beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non-caffeinated; and diet or non-diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
Another patent, CN107259246A provides a kind of cloves mint beverage and preparation method thereof, the present invention relates to field of food, and in particular to beverage and preparation method thereof.The invention solves the problems that current sports type functional beverage is present, natural component is few, the technical problem of poor taste.The component of the beverage includes cloves, water, peppermint, white granulated sugar, sodium citrate, vitamin C, arabo-ascorbic acid, vitamin B1, taurine and blueberry;Method:First, raw material is weighed;2nd, filtering is boiled;3rd, other raw materials are added;4th, it is filling, sterilization.This product adds natural component, and security is higher;Compared with vitamin, the sports drink such as pulse, scream, this product add refresh the mind, anti-fatigue effect, accomplished the combination of feature and natural sex.The present invention is used to prepare beverage.
A nother patent, CN110537644A provides a roxburgh rose and mint beverage and a preparation method thereof, wherein the beverage is prepared by the following raw materials in parts by weight; 10-20 parts of roxburgh rose juice, 5-15 parts of roxburgh rose pulp, 10-20 parts of mint leaves, 5-10 parts of honey, 6-12 parts of cane sugar, 30-50 parts of purified water, 1-2 parts of xylitol, 2-3 parts of citric acid, 0.1-0.4 part of acesulfame potassium, 0.1-0.3 part of sodium benzoate and 0.01-0.05 part of sodium tripolyphosphate. The invention aims at the rosa roxburghii tratt as the main raw material to prepare the rosa roxburghii tratt and mint beverage, and has the characteristics of mint taste, high sugar content, good taste, low cost and high nutritional value.
Another patent, CN109090388A relates to kind of production methods of lichee mint beverage.The lichee mint beverage is made by the following technical programs: (1) selecting the high-quality lichee and fresh mint leaf of fresh mature;(2) with flowing clear water rinsed clean lichee and dried peppermint leaf;(3) lichee stoning takes pulp spare;(4) it is mixed with beating;(5) it sterilizes;(6) canned.Lichee mint beverage of the invention has the advantages that uniform color, free from admixture, sugariness are moderate, nutritive value is high, and also there is lichee and the distinctive clear fresh, mouthfeel of peppermint to coordinate, be convenient for long term storage.
Another patent, CN101088422A relates to the mint beverage is prepared with mint and water as the main materials, and has mixed CO2. Compared with available technology, the mint beverage of present invention with mixed CO2 has the advantages of taste similar to that of consumer favored cola and raised cooling and thirst quenching function.
Another patent, US20050058745A1 discloses a concerned with a method for enhancing the flavor shelf life of beverages, including beer and other malt beverages, by incorporating Labiatae herb extracts either to the finished beverage or into a step in the manufacture of the beverage.
The present invention relates to the field of nutraceutical beverage. Malted Mint Herbal Beverage have identified and resolved several issues in the beverage industry. These include the limited options available to consumers, the lack of refreshing malted beverages, the integration of health benefits, achieving flavor balance, and emphasizing the use of natural and high-quality ingredients. By combining malt and mint, the inventors have created a unique and invigorating beverage that offers a diverse flavor profile, potential health benefits, and a refreshing experience. Their invention addresses these problems, providing consumers with a new and enjoyable choice in the beverage market.
The primary object of the invention is preparation of malted mint herbal beverage.
The another object of the invention is to prepare herbal beverage.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detailed explanations presented later.
The primary object of the invention is preparation of malted mint herbal beverage.
In some embodiments of the present invention, the Malted Mint Herbal Beverage is prepared by following a specific process to ensure optimal taste, quality, and wellness properties. Firstly, a malted base, preferably made from organic and unprocessed malt, is prepared by mixing it with hot water and allowing it to steep for a certain period. This step ensures the extraction of malt's nutritional properties and creates a rich and malty base for the beverage.
In some embodiments of the present invention, after the malted base is prepared, fresh mint leaves are added to the mixture. The mint leaves can be selected from various mint varieties, such as spearmint or peppermint, based on flavor preferences. The mint leaves are carefully cleaned, chopped, and added to the malted base, allowing their flavors and aromas to infuse into the beverage during the steeping process.
In some embodiments of the present invention, the duration of the mint infusion can vary depending on the desired intensity of the mint flavor. However, it is essential to strike a balance to avoid overpowering the malt notes. The precise timing and temperature control during the infusion process play a crucial role in achieving the desired flavor profile.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
Brief summary of figures: -
Figure 1: Flow chart of preparation of Malted mint herbal Beverage
Detailed Description
These embodiments are described in sufficient detail to enable those skilled in the art to practice the embodiments and all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In some embodiments of the present invention, the Malted Mint Herbal Beverage is prepared by following a specific process to ensure optimal taste, quality, and wellness properties. Firstly, a malted base, preferably made from organic and unprocessed malt, is prepared by mixing it with hot water and allowing it to steep for a certain period. This step ensures the extraction of malt's nutritional properties and creates a rich and malty base for the beverage.
In some embodiments of the present invention, after the malted base is prepared, fresh mint leaves are added to the mixture. The mint leaves can be selected from various mint varieties, such as spearmint or peppermint, based on flavor preferences. The mint leaves are carefully cleaned, chopped, and added to the malted base, allowing their flavors and aromas to infuse into the beverage during the steeping process.
In some embodiments of the present invention, the duration of the mint infusion can vary depending on the desired intensity of the mint flavor. However, it is essential to strike a balance to avoid overpowering the malt notes. The precise timing and temperature control during the infusion process play a crucial role in achieving the desired flavor profile.
In some embodiments of the present invention, once the mint infusion is complete, the malted mint herbal beverage is then further processed through filtration to remove any solid particles, resulting in a clear and visually appealing drink. Natural sweeteners, such as honey or stevia, may be added to enhance the taste and provide a touch of sweetness if desired.
In some embodiments of the present invention, it is important to note that the inclusion of natural sweeteners should be done in moderation to maintain the overall balance and avoid masking the flavors of the malt and mint.
In some embodiments of the present invention, the final product, the malted mint herbal beverage, is carefully packaged and stored under appropriate conditions to maintain its freshness, quality, and potential health benefits. The packaging can range from bottles to cans or other suitable containers, ensuring the protection of the beverage from external elements and preserving its taste and aroma.
A preparation method of malted mint herbal beverage comprising the steps of:
mixing organic and unprocessed malt with hot water and activated brewer’s yeast
allowing it to steep for a certain period to prepare a malted base;
separating the spent yeast by centrifugation;
mixing the fresh mint leaves to the mixture;
filtrating the mixture to remove any solid particles;
adding natural sweeteners, such as honey or stevia to enhance the taste; and
packaging the final product after pasteurization, the malted mint herbal beverage, and stored under appropriate conditions to maintain its freshness, quality, and potential health benefits.
The method as claimed in claim 2, wherein the said malted mint herbal beverage is enriched with Ph (4.4), carbohydrates (8.1 gm), protein (0.62gm), total phenolic content (0.091 gae/ml), total flavonoids (0.320 qe/ml), anti-oxidant content (65%), ascorbic acid (2.8 mg).
EXAMPLE 1
EXPERIMENTAL SECTION
The Malted Mint Herbal Beverage is prepared by following a specific process to ensure optimal taste, quality, and wellness properties. Firstly, a malted base, preferably made from organic and unprocessed malt, is prepared by mixing it with hot water and allowing it to steep for a certain period. This step ensures the extraction of malt's nutritional properties and creates a rich and malty base for the beverage.
After the malted base is prepared, fresh mint leaves are added to the mixture. The mint leaves can be selected from various mint varieties, such as spearmint or peppermint, based on flavor preferences. The mint leaves are carefully cleaned, chopped, and added to the malted base, allowing their flavors and aromas to infuse into the beverage during the steeping process.
The duration of the mint infusion can vary depending on the desired intensity of the mint flavor. However, it is essential to strike a balance to avoid overpowering the malt notes. The precise timing and temperature control during the infusion process play a crucial role in achieving the desired flavor profile. Once the mint infusion is complete, the malted mint herbal beverage is then further processed through filtration to remove any solid particles, resulting in a clear and visually appealing drink. Natural sweeteners, such as honey or stevia, may be added to enhance the taste and provide a touch of sweetness if desired. It is important to note that the inclusion of natural sweeteners should be done in moderation to maintain the overall balance and avoid masking the flavors of the malt and mint. The final product, the malted mint herbal beverage, is carefully packaged and stored under appropriate conditions to maintain its freshness, quality, and potential health benefits. The packaging can range from bottles to cans or other suitable containers, ensuring the protection of the beverage from external elements and preserving its taste and aroma.
EXPERIMENTAL DATA:
Ph: 4.4
Carbohydrates: 8.1 gm
Protein: 0.62gm
Total phenolic content: 0.091 GAE/ml
Total flavonoids: 0.320 QE/ml
Anti-oxidant content: 65%
Ascorbic acid: 2.8 mg
ADVANTAGES OF THE INVENTION:
• The mint in malted mint herbal beverages can support digestion and alleviate digestive discomfort, such as indigestion, bloating, and nausea.
• Mint is known for its calming properties, promoting relaxation and stress relief. Enjoying a malted mint herbal beverage can provide a moment of tranquillity.
• Malted grains used in the beverage production process offer essential nutrients like vitamins, minerals, and dietary fiber, contributing to overall health and well-being.
, Claims:1. A preparation method of malted mint herbal beverage comprising the steps of:
a. mixing organic and unprocessed malt with hot water and activated brewer’s yeast
b. allowing it to steep for a certain period to prepare a malted base;
c. separating the spent yeast by centrifugation;
d. mixing the fresh mint leaves to the mixture;
e. filtrating the mixture to remove any solid particles;
f. adding natural sweeteners, such as honey or stevia to enhance the taste; and
g. packaging the final product after pasteurization, the malted mint herbal beverage, and stored under appropriate conditions to maintain its freshness, quality, and potential health benefits.
2. The method as claimed in claim 2, wherein the said malted mint herbal beverage is enriched with Ph (4.4), carbohydrates (8.1 gm), protein (0.62gm), total phenolic content (0.091 gae/ml), total flavonoids (0.320 qe/ml), anti-oxidant content (65%), ascorbic acid (2.8 mg).