Title of Invention

"A PROCESS FOR PREPARATION OF HONEY BASED DILUTABLE FORMULATION"

Abstract A process for the preparation of honey based dilutable formulation has been developed which would serve as a health drink, since honey is known for its nutritional and therapeutic value. Natural flavouring agents either spice based (ginger oleoresin) and fruit based (mango squash and lime cordial) have been used. Ginger based formulation has honey, sugar syrup, citric acid, ginger oleoresin and sunset yellow colour. Mango based formulation has honey, mango squash, sugar syrup, citric acid, preservative, potassium metabisulphite and tartrazine colour. Lime based formulation has honey, lime cordial, sugar syrup and potassium metabisulphite. The honey based dilutable formulation has good shelf life up to four months. The dilution factor ranged from 1:2 to 1:4 depending on the formulation.
Full Text The present invention relates to a process for the preparation of honey based dilutable formulation.
Honey is well known as a sweetener in different parts of the world from early times and finds use in several cuisines. The high content of sugars, small amounts of amino acids, lipids along with some vitamins and minerals impart high nutritional value. Honey is reported to have medicinal and antimicrobial properties (1999, Aparna and Rajalakshmi). Formulations containing honey are being used as beverages in a way similar to the use of common carbonated/non-carbonated beverages.
There are a number of patents on the use of honey in food products.
Reference may be given to German Federal Republic Patent Application; DE 38 33 937 A1, 1990 by Meier, wherein an alcoholic beverage having honey as one of the ingredients has been prepared. The other ingredients used are garlic, lemon juice, basil, aniseed, ginger, fennel and sugar. However, this preparation containing honey is an alcoholic beverage.
Reference may be given to French Patent Application by Ferte and Ferte (1986) wherein a process for the preparation of stabilized honey drink containing 20% honey which is dissolved in a flavouring solvent before carbonation has been given. In this preparation pasteurized honey is dissolved in a flavouring solvent before carbonation and serves as a high-energy drink for sports people and in syrups. However it is a honey drink but not a dilutable formulation.
Reference may be made to West German Patent Application by Jost (1971) wherein a process for the preparation of honey-based beer has been developed. Here equal parts of honey and water or cider are mixed and alcohol is added to a 20% volume content; the mixture is then added to 10 times the quantity of strong beer, resulting in a bitter sweet, palatable full-bodied drink. However this is a process for honey based beer and not non-alcoholic dilutable honey formulation.
Reference may be made to German Federal Republic Patent Application by Aisch (2001) wherein a process for the preparation of beer mixed drink based on lightly hopped beer and honey has been developed. Here honey is purified, liquefied and mixed with the beer, the mixture is filtered and UHT processed or pasteurized to inactivate the enzymes. However this product is also an alcoholic drink.
Reference may be made to German Federal Republic Patent Application (1974) wherein a method for producing a sparkling wine-like beverage from bee's honey in a fermenting process has been described. This is made by adjusting the acid content of unfermented, water diluted, bees honey to the desired acid content of the end product by adding a mixture o fruit acids or by mixing bees honey with high acid sparkling fruit wine like gooseberry wine. Yeast enriched with nutrient salts is then added to the mixture which is then subjected to alcoholic fermentation while maintaining CO2 pressure and further processed in a conventional manner. This method bypasses the intermediate stage of producing mead and provides a beverage, which is not excessively sweet. But this is again a process for alcoholic beverage based on honey.
Reference may be made to United States Patent, US 5153 019, US 707 468 by Hammond (1992) wherein a process for rice bran honey based beverage product has been described. Here a powdered beverage base is described which comprises stabilized rice bran, non heat-treated honey free from coliform bacteria, spores and proteins and whey protein concentrate. The base may also contain a powdered milk component or a powdered fruit juice component, sweetener and/ or flavouring agent. This process differs from the present invention, in being a powdered beverage base and having rice bran, honey and whey concentrate as the major ingredients.
Reference may be made to United States Patent by Schanze (1984) wherein a process for the production of a concentrate containing a bee product, and its use has been described. The bee products include bee pollen, bee bread, propolis or honey. The bee products are added to concentrates of whole milk, skimmed milk, protein enriched filtrates from membrane separation of milk, various wheys or other by products
of milk industry or mixtures thereof; the mixture is then stirred to give a homogenous dispersion and concentrated by evaporation and dried. Carbohydrates, yeasts, single cell proteins or other microorganisms and additives may optionally be added to the bee product/milk product. The described concentrate may be used as a dietetic preparation. This process differs from the present invention in being a concentrate and not a dilutable formulation for beverage.
Reference may be made to German Federal Republic Patent Application by Schanze (1983) wherein a process for the manufacture of a biologically high-value natural food concentrate using honey or honey mixed with other bee products, a high value protein product or a mixture of high protein products, mineral substances and if appropriate fibre and /or carbohydrate, has been developed. The end product contains more than 40% by weight of honey. This product differs from the present invention in being a food concentrate than a dilutable honey based formulation.
Reference may be made to United States Patent by Stering (1981), wherein a composition containing honey with KL-ascorbic acid and citric acid, which can be used as bread spread and also a beverage concentrate has been described. This composition has the desirable properties of each of the ingredients but does not exhibit the excessive sweetness of honey. Here the beverage is produced by diluting the concentrate with water. This invention has some similarities with the present invention. However, the present invention does not involve the addition of ascorbic acid and this formulation has natural flavourants namely ginger oleoresin and includes the addition of fruit juices in the form of mango squash and lime cordial and the formulation so developed can be diluted suitably to obtain the beverage.
The protein content in honey and its effect on precipitation of beverage was studied by Peng and Pan (1994). It was found that in beverages containing honey, total weight and protein contents of precipitates were positively correlated with the protein content of honey.
A study on the development of pumpkin citron honey drink was carried out by Young Lee Park (1995). The beverage contained water-soluble pumpkin paste (WSP), raw citron, honey, raw pumpkin, water and starch. Flavour, color and overall acceptability of the beverage were found to be acceptable by sensory evaluation.
Kedzierski (1976) determined the contents of zinc, iron, copper and tin in juices and honey beverages using atomic absorption spectrometry.
The present invention relates to a process for the preparation of honey based dilutable formulation, which is spice-based (ginger) or fruit based (mango and lime) that can be diluted suitably to obtain honey beverage.
The main object of the present invention is to develop a process for the preparation of honey based dilutable formulation.
Another object of the present invention is utilization of honey to develop a flavoured beverage formulation.
Still another object of the present invention is to provide a dilutable formulation, which can be easily made into a ready to serve health drink in catering establishments and railway canteens.
Yet another object of the present invention is to provide natural flavour to the honey beverage formulation by using fruit or spice.
Another object of the invention is to provide shelf-life upto 4 months for the honey based dilutable formulation.
Accordingly, the present invention provides a process for the preparation of honey based
dilutable formulation comprising;
i) preparing 70-75°B sugar syrup for addition in the range of 20-37%. by wt,
ii) adding flavourant selected from ginger oleoresin 0.004-0.005%, mango
squash 25-35% , lime cordial 40-50% by wt., iii) optionally adding citric acid in the range of 0.4-0.6 % by wt., iv) optionally adding preservative to the syrup in the range of 0.020-0.032%by
wt., v) optionally adding colorant selected from sunset yellow in the range of
0.0085-0.0095% by wt and tartrazine in the range of 0.0020-0.0095% by wt., vi) adding honey in the range of 30-70% by wt.,
vii) mixing thoroughly, the above said ingredients to obtain the formulation, viii) diluting 18 to 36 gm. of said formulation in 100 ml. of water to obtain
honey based dilutable formulation.
In an embodiment of the present invention, wherein extracted bee honey may be used as a major ingredient in the formulation.
In yet another embodiment of the present invention wherein flavourants used may be selected from ginger oleoresin in the preferred range of 0.0045-0.0047%, mango squash in the preferred range of 30-32% and lime cordial in the preferred range of 45-47%.
In still another embodiment of the present invention wherein citric acid may be used only in ginger and mango based formulation.
In yet another embodiment of the present invention wherein preferred preservative used may be potassium metabisulphite, which may be used in mango and lime based formulations.
In still another embodiment of the present invention wherein ginger based formulation obtained may have a combination of
ingredients % Weight
Honey 60-70
Sugar syrup 28-37
Citric acid 0.4-0.6
Ginger oleoresin 0.004-0.005
Sunset yellow 0.0085-0.0095
Dilution factor: 18-24g of dilutable formulation is made up to 100ml with water.
In yet another embodiment of the present invention wherein mango based formulation
obtained may have a combination of
Ingredients % Weight
Honey 40-50
Mango squash 25-35
Sugar syrup 24-32
Citric acid 0.50-0.55
Potassium metabisulphite 0.028-0.032
Tartrazine 0.0020-0.0025
Dilution factor: 20-28g of dilutable formulation is made up to 100 ml with water.
In still another embodiment of the present invention wherein lime based formulation may
have a combination of
Ingredients % Weight
Honey 30-40
Lime cordial 40-50
Sugar syrup 20-28
Potassium metabisulphite 0.020-0.022
Dilution factor: 30-36g of dilutable formulation is made up to 100ml with water.
The process for the preparation of honey based dilutable formulation comprises the following steps wherein sugar syrup of 70-75°B was prepared. Honey, citric acid (in case of ginger and mango based formulations) and preservative (potassium metabisulphite) were mixed with sugar syrup. In the preparation of ginger based formulation, ginger oleoresin was added and in mango and lime based formulations, mango squash and lime cordial were added respectively.
The dilutable formulations were stored in a cool, dry place. The physico-chemical characteristics of the honey based dilutable formulations have been shown in Table 1. The intensity of sensory attributes of honey beverages determined by Quantitative descriptive analysis method (QDA), like refreshing/staleness, honey-like, sweetness; ginger-like/mango-like/lime-like was comparable to the fresh sample even after 120 days of storage (Tables 2, 3 and 4).
TABLE 1. PHYSICO- CHEMICAL CHARACTERISTICS OF HONEY BASED
DILUTABLE FORMULATIONS

(Table Removed)

TABLE 2. MEAN SCORES FOR SENSORY ATTRIBUTES OF GINGER- HONEY BEVERAGE WITH STORAGE
(Table Removed)
TABLE 3. MEAN SCORES FOR SENSORY ATTRIBUTES OF MANGO- HONEY BEVERAGE WITH STORAGE
(Table Removed)

TABLE 4. MEAN SCORES FOR SENSORY ATTRIBUTES FOR LIME - HONEY BEVERAGE WITH STORAGE
(Table Removed)
Novelty:
The formulations are combinations of honey with ginger or mango squash or lime cordial. These types of formulations are not commercially available.
o The formulation contains levels of honey, ginger or mango squash or lime cordial, optimized in respect of sensory quality.
Following examples are given by way of illustrations of the present invention.
Example -1 Ginger-honey based dilutable formulation:
Honey 750g
Sugar 250g (added as 331.12g of 75.5°B sugar syrup)
Citric acid 6.25g
Ginger oleoresin 50mg
Sunset yellow colour 10Omg
Dilution factor: 22g of dilutable formulation is made up to 100ml with water.
Sugar syrup of 75.5°B is prepared and to 331.12g of warm sugar syrup, 6.25g citric acid, 50mg ginger oleoresin and 100mg sunset yellow color is added and mixed thoroughly. This mixture is then added to 750g of bee honey and mixed thoroughly and the dilutable formulation so obtained is stored in glass bottles with tight fitting lids in a cool, dry place. In order to prepare beverage, 22g of dilutable formulation is made up to 100ml with water.
Example -2 Mango-honey based dilutable formulation:
Honey 480g
Sugar 216g (added as 288g of 75°B sugar syrup)
Mango squash 312g
Potassium metabisulphite 336mg
Tartrazine colour 24mg
Citric acid 5.76g
Dilution factor: 23g of dilutable formulation is made up to 100 ml with water.
Sugar syrup of 75°B is prepared and to 288g of warm sugar syrup, 5.76g citric acid, 24mg tartrazine color and 336mg potassium metabisulphite are added and mixed thoroughly. Then 312g of mango squash and 480g of bee honey are added to the mixture and stirred thoroughly and the dilutable formulation so obtained is stored in glass bottles with tight fitting lids, in a cool, dry place. In order to prepare beverage, 23g of dilutable formulation is made up to 100ml with water.
Example - 3
Lime-honey based dilutable formulation:
Honey 420g
Lime cordial 600g
Sugar 240g (added as 320g of 75°B sugar syrup)
Potassium metabisulphite 294mg
Dilution factor: 32g of dilutable formulation is made up to 100ml with water.
Sugar syrup of 75°B is prepared and to 320g of warm sugar syrup, 294mg potassium metabisulphite is added and mixed thoroughly. Then 600g of lime cordial and
420g of bee honey are added to the mixture and stirred thoroughly and the dilutable formulation so obtained is stored in glass bottles with tight fitting lids, in a cool, dry place. In order to prepare beverage, 32g of dilutable formulation is made up to 100ml with water.
Advantages:
The main advantages of the present invention are
1. In the present invention, honey, which is known for its nutritional and therapeutic value, is utilized in the form of a beverage.
2. Natural flavourings in the form of ginger oleoresin, mango squash or lime cordial are used in the formulations.
3. The dilutable formulation has good shelf-life upto 4 months.
4. The honey beverage serves as a refreshing health drink.
5. In case of fruit based formulations, nutrients are obtained from the fruit squashes used.
6. The dilutable formulation can be suitably diluted for dispensing through vending machines at different outlets like railway stations, bus stands etc.





We Claim:
1. A process for the preparation of honey based dilutable formulation comprising;
i) preparing 70-75°B sugar syrup for addition in the range of 20-37%. by wt,
ii) adding flavourant selected from ginger oleoresin 0.004-0.005%, mango
squash 25-35% , lime cordial 40-50% by wt., iii) optionally adding citric acid in the range of 0.4-0.6 % by wt., iv) optionally adding preservative to the syrup in the range of 0.020-0.032%by
wt., v) optionally adding colorant selected from sunset yellow in the range of 0.0085-
0.0095% by wt and tartrazine in the range of 0.0020-0.0095% by wt., vi) adding honey in the range of 30-70% by wt.,
vii) mixing thoroughly, the above said ingredients to obtain the formulation, viii) diluting 18 to 36 gm. of said formulation in 100 ml. of water to obtain honey
based dilutable formulation.
2. A process as claimed in claim 1, wherein honey used as a major ingredient is
extracted bee honey in the formulation.
3. A process as claimed in claims 1-2 wherein flavourants ginger oleoresin used in the preferred range of 0.0045-0.0047 wt. %, mango squash in the preferred range of 30-32 wt. % and lime cordial in the preferred range of 45-47 wt.%.
4. A process as claimed in claims 1-3 wherein citric acid is used only in ginger and mango based formulation.
5. A process as claimed in claims 1-4 wherein the preferred preservative used is potassium metablisulphite, which is used in mango and lime based formulations.
6. A process for the preparation of honey based dilutable formulation substantially as herein described with reference to examples.

Documents:

70-DEL-2000-Claims-(20-03-2009).pdf

70-DEL-2000-Correspondence-Others-(20-03-2009).pdf

70-DEL-2000-Description (Complete)-(20-03-2009).pdf

70-DEL-2000-Form-1-(20-03-2009).pdf

70-DEL-2000-Form-2-(20-03-2009).pdf

70-del-2002-abstract.pdf

70-del-2002-claims-cancelled.pdf

70-del-2002-claims.pdf

70-del-2002-complete specification (granted).pdf

70-del-2002-correspondence-others.pdf

70-del-2002-correspondence-po.pdf

70-del-2002-description (complete).pdf

70-del-2002-form-1.pdf

70-del-2002-form-2.pdf

70-del-2002-form-3.pdf

70-del-2002-form-4.pdf


Patent Number 195192
Indian Patent Application Number 70/DEL/2002
PG Journal Number 31/2009
Publication Date 31-Jul-2009
Grant Date
Date of Filing 30-Jan-2002
Name of Patentee COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH
Applicant Address RAFI MARG, NEW DELHI-110001, INDIA
Inventors:
# Inventor's Name Inventor's Address
1 ANUPAMA KAMATH CENTRAL FOOD AND TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE.
2 KODANGALA KESHAVA BHAT HEAD, IPM DIVISION, CSIR, INSDOC BUILDING, 14, SATSANG VIHAR MARG, NEW DELHI-110 067
PCT International Classification Number A23L 2/00
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA