Description:FORM 2
THE PATENT ACT, 1970
(39 of 1970)
COMPLETE SPECIFICATION
(See section 10; rule 13)
Preservative free and low-calorie Ready-to-serve (RTS) beverage and preparation thereof
GD Goenka University, Sohna Gurugram Road,
Sohna, Haryana, India, 122103
The following specification fully and particularly describes the invention and a method to carry out the same.
FIELD OF INVENTION
The present invention relates to the pharmaceutical field, particularly relates to Preservative free and low-calorie Ready-to-serve (RTS) beverage and preparation thereof.
BACKGROUND OF INVENTION
The increasing awareness of health-related issues has sparked the need for natural, preservative-free, and low-calorie food and beverage products. Consumers are increasingly concerned about the consumption of chemical preservatives and high-sugar content in commercial beverages, which are linked to various health risks including obesity and chronic diseases.
Drawback of preservatives used in RTS
Health Concerns with Preservatives: There is a growing awareness and concern among consumers about the potential health risks associated with the consumption of preservatives used in food and beverages. This has led to a demand for preservative-free alternatives that are safe and natural.
Obesity and Caloric Intake: The increasing prevalence of obesity and related health issues has driven the demand for low-calorie food and beverage options. Consumers are looking for healthier alternatives that help them manage their caloric intake without compromising on taste and quality.
Nutritional Value and Functional Benefits: There is a rising interest in functional foods and beverages that offer additional health benefits beyond basic nutrition. Flowers such as Rosa sp. (rose) and Hibiscus rosa-sinensis are known for their medicinal and nutritional properties, including antioxidants and vitamins, which can contribute to overall well-being.
Consumer Preferences for Natural and Plant-Based Products: The trend towards natural and plant-based products is strong, with consumers increasingly seeking out options that align with their preferences for natural ingredients and sustainable practices.
Beverage Innovation and Market Differentiation: In a competitive market, there is a constant need for innovation to create unique and differentiated products. Developing a Ready-to-Serve (RTS) beverage that leverages the distinctive flavours and health benefits of rose and hibiscus flowers can help companies stand out and attract health-conscious consumers.
Several attempts have been made to produce low-calorie and preservative-free beverages. However, many of these efforts still rely on artificial additives or fail to maintain the natural flavors and nutritional benefits of the base ingredients. Therefore, there is a need for an innovative solution that combines natural ingredients, functional health benefits, and low caloric content without the use of artificial preservatives.
OBJECTIVES OF THE INVENTION
The present invention has been developed in response to the present state of the art, and in particular, in response to the problems and needs in the art that have not yet been fully solved by currently available techniques and processes.
Accordingly, the present invention has been developed to provide a preservative free and low-calorie Ready-to-serve (RTS) beverage and preparation thereof
Therefore, the current invention successfully overcoming all of the above-discussed shortcomings present in the art.
o It is an object of the invention to develop a preservative-free, low-calorie RTS beverage using Rosa damascene and Hibiscus rosa-sinensis flowers, known for their medicinal and nutritional properties.
o To offer a healthy, functional beverage rich in antioxidants, vitamins, and bioactive compounds that provide additional health benefits.
o To develop a natural product that aligns with consumer preferences for sustainability and plant-based, eco-friendly ingredients.
o To provide a unique sensory experience by leveraging the distinct floral flavors and aromas of Rosa and Hibiscus flowers.
How the foregoing objects are achieved will be clear from the following brief description. In this context, it is clarified that the description provided is non-limiting and is only by way of explanation. Other objects and advantages of the invention will become apparent as the foregoing description proceeds, taken together with the accompanying drawings and the appended claims.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts in a simplified format that is further described in the detailed description of the invention. This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
This invention focuses on the development of a preservative-free, low-calorie Ready-To-Serve beverage derived from Rosa damascene and Hibiscus rosa-sinensis flowers. These flowers are known for their rich content of antioxidants, flavonoids, and other bioactive compounds, which contribute to the health-promoting properties of the beverage.
The method involves the extraction of juice from the petals of these flowers, utilizing a specific soaking and boiling process that retains their nutritional content and natural flavors. Stevia, a natural sweetener, is used to maintain a low-calorie profile without compromising taste. The final product is pasteurized and packaged in a way that ensures a reasonable shelf life without the use of artificial preservatives.
This beverage offers a solution to consumers who seek healthy, natural, and low-calorie alternatives, while also tapping into the growing market demand for functional foods and beverages.
To further clarify the advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended figures. It is appreciated that this figure depicts only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying figure.
BRIEF DESCRIPTION OF FIGURES
These and other features, aspects, and advantages of the present invention will become
better understood when the following detailed description is read with reference to the accompanying figures in which like characters represent like parts throughout the figures, wherein:
Figure 1, illustrates a view of flow chart of the preparation of RTS for the present invention.
Figure 2, illustrates a view of image of Preservative free and low-calorie beverage from Rosa sp. for the present invention.
Figure 3, illustrates a view of image of Preservative free and low-calorie beverage from Hibiscus sp. for the present invention.
Further, skilled artisans will appreciate that elements in the figures are illustrated for simplicity and may not have been necessarily been drawn to scale. For example, the flowcharts illustrate the method in terms of the most prominent steps involved to help to improve understanding of aspects of the present invention. Furthermore, in terms of the construction of the device, one or more components of the device may have been represented in the figures by conventional symbols, and the figures may show only those specific details that are pertinent to understanding the embodiments of the present invention so as not to obscure the figures with details that will be readily apparent to those of ordinary skill in the art having benefit of the description herein.
DETAILED DESCRIPTION OF THE INVENTION
For the purpose of promoting an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the figures and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates.
It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.
Reference throughout this specification to “an aspect”, “another aspect” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase “in an embodiment”, “in another embodiment” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.
The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or systems or elements or structures or components proceeded by "comprises... a" does not, without more constraints, preclude the existence of other devices or other systems or other elements or other structures or other components or additional devices or additional systems or additional elements or additional structures or additional components.
Unless otherwise defined, 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. The system, methods, and examples provided herein are illustrative only and not intended to be limiting.
The terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items.
The terms “having”, “comprising”, “including”, and variations thereof signify the presence of a component.
Now the present invention will be described below in detail with reference to the following embodiment.
Example 1:
Process for the Preparation of the Beverage
The method for the preparation of the low-calorie RTS beverage from Rosa damascene and Hibiscus rosa-sinensis flowers involves the following steps:
Selection of Petals: Fresh petals of Rosa damascene and Hibiscus rosa-sinensis flowers are selected. The optimal ratio of Rosa damascene to Hibiscus rosa-sinensis is
60:30 to achieve the desired flavor and functional properties.
Separation, Washing & Cleaning: The petals are separated, washed, and cleaned thoroughly to remove any impurities and dirt.
Soaking: The petals are soaked overnight in water at a 1:2 (petals) ratio to ensure proper hydration and to facilitate the extraction of bioactive compounds.
Boiling: The soaked petals are boiled to extract juice. This process helps to break down the cellular structure of the petals, releasing their nutrients and flavors into the water.
Juice Extraction & Straining: After boiling, the juice is extracted by straining the liquid through a muslin cloth, ensuring the removal of any solids while retaining the nutrient-rich liquid.
Total Soluble Solids (TSS) and Acidity Analysis: The juice is analyzed for Total Soluble Solids (TSS) and acidity to ensure it meets the desired specifications for taste and stability.
Mixing of Ingredients: Water, Stevia (natural sweetener, 10%), and lemon juice (0.3%) are mixed with the extracted flower juice to achieve the desired flavor and sweetness profile while keeping the calorie content low.
Homogenization: The mixture is homogenized to ensure consistency and uniformity in flavor and texture.
Bottling and Pasteurization:The homogenized beverage is bottled and pasteurized to ensure its microbiological safety and to extend its shelf life without the use of chemical preservatives.
Cooling, Labelling & Storage: The bottled beverage is cooled, labeled, and stored in a controlled environment until distribution.
INGREDIENTS COMPOSITION:
The composition of the beverage is as follows:
Rosa damascene extract (60%)
Hibiscus rosa-sinensis extract (30%)
Stevia (natural sweetener) (10%)
Lemon juice (0.3%)
Water (as required)
Source of biological materials
The Rosa damascene, Hibiscus rosa-sinensis, Stevia and Lemon juice are obtained from local market of Delhi, India
ADVANTAGES:
? Healthier alternative to commercial beverages due to its low calorie and preservative-free formulation.
? Functional benefits such as antioxidant properties, improved immunity, and anti-inflammatory effects.
? Natural flavors and sensory experience, appealing to consumers looking for refreshing and unique beverages.
While the invention has been described with respect to specific composition which include presently preferred modes of carrying out the invention, those skilled in the art will appreciate that there are numerous variations and permutations of the above described embodiments that fall within the spirit and scope of the invention. It should be understood that the invention is not limited in its application to the details of construction and arrangements of the components set forth herein.
Variations and modifications of the foregoing are within the scope of the present invention. Accordingly, many variations of these embodiments are envisaged within the scope of the present invention.
The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching.
The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, and to thereby enable others skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omissions and substitutions of equivalents are contemplated as circumstances may suggest or render expedient, but such omissions and substitutions are intended to cover the application or implementation without departing from the spirit or scope of the present invention.
CLAIMS
We Claim,
1. A Preservative free and low-calorie Ready-to-serve (RTS) beverage composition, comprises of;
a. Rose (60%),
b. Hibiscus (30%)
c. Stevia (10%)
d. Lemon juice (0.3%)
2. The beverage composition as claimed in claim 1, wherein extract is flowers of Rosa damascene and Hibiscus rosa-sinensis.
3. The beverage composition as claimed in claim 1, wherein said composition is rich in antioxidants, vitamins, and other beneficial compounds derived from the flowers.
4. The composition as claimed in claim 1, wherein said composition is in liquid or serup form.
5. The beverage composition as claimed in claim 1, wherein said composition offer functional health benefits, such as improved digestion, anti-inflammatory properties, and enhanced overall wellness.
6. The beverage composition as claimed in claim 1, wherein alternative natural sweeteners such as stevia, monk fruit, or erythritol can be added to maintain low calorie content without compromising taste
7. A method of preparing the composition claimed in claim 1, comprising the steps of;
a. Selection of Rosa damascene and Hibiscus (Red) petals
b. Separation of petals
c. Washing & Cleaning
d. Soaking overnight [1 (Petals):2(Water)]
e. Boiling
f. Extraction of Juice from petals
g. Straining of Juice with the help of muslin Cloth
h. Analysis of TSS & acidity of juice
i. Mixing of water & sugar
j. Homogenization
k. Bottling
l. Sealing & pasteurization
m. Cooling, Labelling & Storage
Dated, this ........................
G D Goenka University
APPLICANT
ABSTRACT
Preservative free and low-calorie Ready-to-serve (RTS) beverage and preparation thereof
The present invention relates to a preservative-free, low-calorie ready-to-serve (RTS) beverage composition is developed, primarily made of rose (60%), hibiscus (30%), stevia (10%), and lemon juice (0.3%). The flowers used are Rosa damascena and Hibiscus rosa-sinensis, which contribute antioxidants, vitamins, and other beneficial compounds to the beverage. This formulation offers functional health benefits such as improved digestion, anti-inflammatory properties, and enhanced overall wellness. Alternative natural sweeteners like monk fruit or erythritol can also be used to maintain the beverage's low-calorie profile without compromising taste. The preparation process includes steps like selecting and separating petals, soaking them overnight, boiling, extracting juice, and then homogenizing the mixture. The final product undergoes bottling, sealing, pasteurization, cooling, and labeling, ensuring its quality and preservation. This beverage is available in liquid or syrup form, offering a health-conscious, flavorful option for consumers , Claims:1. A Preservative free and low-calorie Ready-to-serve (RTS) beverage composition, comprises of;
a. Rose (60%),
b. Hibiscus (30%)
c. Stevia (10%)
d. Lemon juice (0.3%)
2. The beverage composition as claimed in claim 1, wherein extract is flowers of Rosa damascene and Hibiscus rosa-sinensis.
3. The beverage composition as claimed in claim 1, wherein said composition is rich in antioxidants, vitamins, and other beneficial compounds derived from the flowers.
4. The composition as claimed in claim 1, wherein said composition is in liquid or serup form.
5. The beverage composition as claimed in claim 1, wherein said composition offer functional health benefits, such as improved digestion, anti-inflammatory properties, and enhanced overall wellness.
6. The beverage composition as claimed in claim 1, wherein alternative natural sweeteners such as stevia, monk fruit, or erythritol can be added to maintain low calorie content without compromising taste
7. A method of preparing the composition claimed in claim 1, comprising the steps of;
a. Selection of Rosa damascene and Hibiscus (Red) petals
b. Separation of petals
c. Washing & Cleaning
d. Soaking overnight [1 (Petals):2(Water)]
e. Boiling
f. Extraction of Juice from petals
g. Straining of Juice with the help of muslin Cloth
h. Analysis of TSS & acidity of juice
i. Mixing of water & sugar
j. Homogenization
k. Bottling
l. Sealing & pasteurization
m. Cooling, Labelling & Storage