Title of Invention	PROCESS FOR THE PREPARATION OF ALCOHOLIC BEVERAGES
Abstract	A process for the manufacture of Shree Drinks (Alcoholic Beverages) comprising the steps of: a) selecting a mixture comprising Sugar (10 grams), Yeast (2 grms), Sonamukhi (0.5 grms), Jestmudh (0.5 grams), Distilled water (610 grams), Essence of Cola base (1.00 ml), Essence of Cola compound (1.00ml), Essence of Vanilla Super [Fowl brand] (1.00 ml), Essence of Orange special (1.00 ml), Liquid Foam Super [Fowl brand] (l 0 0 m\|), Class II Liquid preservative (1 ml), Copper Sulphate [as antifungal agent] (0.25 ml), Colour Calamel (0.25 ml); b) heating the mixture up to boiling point; c) filtrating the reaction mixture; d) stirring the reaction mixture for 15 to 20 minutes; e) packing the final product in to bottles. 10

Title of Invention

PROCESS FOR THE PREPARATION OF ALCOHOLIC BEVERAGES

Abstract

A process for the manufacture of Shree Drinks (Alcoholic Beverages) comprising the steps of: a) selecting a mixture comprising Sugar (10 grams), Yeast (2 grms), Sonamukhi (0.5 grms), Jestmudh (0.5 grams), Distilled water (610 grams), Essence of Cola base (1.00 ml), Essence of Cola compound (1.00ml), Essence of Vanilla Super [Fowl brand] (1.00 ml), Essence of Orange special (1.00 ml), Liquid Foam Super [Fowl brand] (l 0 0 m|), Class II Liquid preservative (1 ml), Copper Sulphate [as antifungal agent] (0.25 ml), Colour Calamel (0.25 ml); b) heating the mixture up to boiling point; c) filtrating the reaction mixture; d) stirring the reaction mixture for 15 to 20 minutes; e) packing the final product in to bottles. 10

Full Text	FORM - 2 THE PATENTS ACT, 1970 (39 OF 1970) & THE PATENTS RULES, 2003 COMPLETE SPECIFICATION (Section -10 and Rule 13) Process for the preparation of Alcoholic Beverages. Mr. Jagdish Vijay Yemul 982, New Pechha Peth, Solapur-412 006, Maharastra, India. The following specification particularly describes the nature of the invention and the manner in which it is to be performed. GRANTED 6-10-2008 6 OCT 2008 Field of the Invention: The invention relates to the process for manufacturing alcoholic beverages. In this process there is a self generated alcohol having strength of below 2% v/v. This is self generated alcoholic beverage manufactured and utilized as a drink as a mild liquor. This drink is digestive, laxative and utilized as a mild drink. It is a healthy drink and good remedy on cough. This drink is very cheap and will be affordable to poor labours and others those have low income. Introduction:- An alcoholic beverage is a drink containing ethanol commonly known as alcohol, although in chemistry the definition of alcohol includes many other compounds. Alcoholic beverages are divided in to three general classes; beers, wines, spirits. Ethanol (CH3 CH2 OH), the active ingredients in alcoholic drinks, for consumption purposes is always produced by fennentation.The metabolism of carbohydrates by certain species- of yeast in absence of oxygen. 16 OCT 2008 It has been a common practice that Cereals or the materials which are used for manufacturing alcohol are grounded and mixed with water or mixture of water and stillage to obtain a mash. The mixture is heated up to certain temperature for manufacturing alcohols. In India there are about 300 units are engaged in the manufacturing of alcoholic beverages. Object of the present invention is to provide a method for manufacture of alcohol or alcoholic beverage which, by avoiding the high temperature, high pressure cooking step of the prior art, and the amount of cooling water, and which eliminates a danger in operation that stems from the operation using a high temperature and high pressure and which lowers the construction and maintenance costs of the equipment by the alteration from high pressure equipment to atmospheric pressure equipment. This drink is digestive, laxative and utilized as a mild drink. It is a healthy drink and good remedy on cough. This drink is very cheap and will be affordable to poor labours and others those have low income. Summary of the Invention: According the present invention there is provided a method for manufacturing alcoholic beverage, which comprises the steps of fermentation, heating, filtration, adding the essence of cola, vanilla of orange special to obtain desired alcoholic beverage. A) Take weighed quantity of sugar, yeast and add purified water, stir it properly. Keep it for eight hours period in stainless steel container. Whole mass is filtered through cotton cloth, having mesh No. 20. B) Take weighed quantity of Sonamukhi (Cassia Senna), and liquorices boiled in a container for 15 to 20 minuets separately. Both the water extract are again filtered through cotton cloth in a manufacturing tank, Add filtered sugar syrup containing yeast. Stir the whole lot for about 15 minutes. Add liquid preservative, copper sulphate (as antifungal agent) & caramel color stir the whole lot properly for 15 minutes again. Add Essence of cola based, cola compound, Vanilla super, orange special etc. stir the whole lot for about 15 minutes make final volume with purified water LP. stir again for 15 minutes. Filter the whole lot by filter press into another storage tank. Fill this filtered liquid into bottles of 630ml by filling machine. Filled bottle are press with cap. They are pre-checked visually by light arrangement. If any rejected observed they are discarded. Finally they are labeled with proper printing of batch No, Manufacturing date, price etc. Following are the proportions of the material given in table 1 are used for manufacturing 1 litre of alcoholic beverage. Table-1 MATERIALS QUANTITY IN WEIGHT Sugar I. S. I. 30.00 grams Yeast I. S. I. 02.00 grams Sonamukhi (Cassia Senna) A. Ph. India 05.00 grams Jeestmadh (Liquorice) A. Ph. India 00.50 grams Purified Filtered Water I. P. 960.00 ml Essence of cola base I. S. I. 01.00 ml Essence of cola compound I. S. I. 01.00 ml Essence of Vanilla super (Fowl brand) I. S. I. 01.00 ml Essence of orange special I. S. I. 01.00 ml Liquid foam super (Fowl brand) F. P. A. 01.00 ml Class II Liquid preservative F. P. A. 01.00 ml Copper sulphate (as antifungal agent) I. P. 00.25 ml Colour Caramel 00.25 ml A. Ph. India - Aqursedie Pharmacopoeia of India I. S. I. - Indian Standard Institution F. P. A. - Food Presentation Act. I. P. - Indian Pharmacopoeia. Detailed Description of the Invention: According to the preferred embodiments of the present invention, a process of manufacturing alcohaolic beverages (Shri drinks) comprises the steps of, mixing Sugar, Yeast and Water vigorously. Keep the reaction mass for fermentation for about eight hours. Then, the reaction mass is filtered (1). Prepares water extract of Sonamukhi (Cassia Senna). Takes the Sonamukhi in the vessel and boiled it for 15-20 minutes. Then prepares extract of Jestmudh (Liquorice). Takes the Jestmudh in the vessel and boiled it for 20 minutes. Both the mixtures filtered. Then again takes Sugar, adds water and boiled till the mixture appears permitted colour (2). The reaction mixture of 1 and 2 are mixed and essence of cola base (1.00 ml), cola compound (1.00 ml), vanilla super (1.00 ml), orange special (1.00 ml). Then add liquid foam super (1.00 ml), liquid preservative (1 ml), copper sulphate (as antifungal agent) (0.25 ml) and colour caramel (0.25 ml). Then the reaction mixture is diluted, stirred and packed in the bottles. Precautions: While manufacturing alcoholic beverages self generating alcoholic product all the inventory control and tests are carried out in between the process. Purified water is used for manufacturing process. Reaction process: In presence of sugar, yeast reacts with glucose molecule & released the carbon dioxides gas with formation of little alcohol. Use of the Product: It is digestive, laxative having antinuclear activity and good remedy on cough also. It has a mild anti inflammatory activity. It contains Vitamin B complex factor along with inositol. It enhances digestive activity of the food. The person utilized as a mild drink. It is a healthy drink and good remedy on cough. EXAMPLES 1: Mixture of sugar (lOgrams), yeast (2grams) and distilled water (610grams) was fermented at atmospheric temperature and pressure and the reaction mixture is filtered.(l). The mixture of Sonamukhi (0.5 grams), Jestmudh (0.5 grams), Distilled water (610 grams) prepared for boiling about 15-20 minutes in a vessel separately, and both the reaction mixtures are filtered and mixed together, Again the sugar is added to the extract of both the plants and boiled till the extract appears permitted color (2). The extract 1 and 2 were mixed and added the essence of cola base (1.00 ml) Cola compound (1.00 ml), vanilla super (Fowl brand) (1.00 ml), Orange special (1.00 ml), Foam Super (Fowl brand) (1.00 ml), Liquid preservative (1 ml), Copper Sulphate (as antifungal agent) (0.25 ml), Color Caramel (0.25 ml).The extract is stirred for about 15-20 minutes and finally product is packed in the bottles. The above quantity is given for considering the preparation of 1 litre of alcoholic beverages. The quantity varies with the increase or decrease in the quantity of the preparation of alcoholic beverages. Small variations are also possible during the preparation of the beverage. I Claim: 1. A process for manufacturing of Alcoholic Beverages comprising the steps of; a) Fennenting the mixture of sugar (10 grams), Yeast (2 grams), and distilled water (610 grams) for about 8 hours and reaction mixture is filtered, b) Preparing the water extract of Sonamukhi (0.5 grams), Jestmudh (0.5 grams), Distilled water (610 grams) for boiling about 15-20 minutes in a vessel separately, and both the reaction mixtures are filtered and mixed, c) Boiling the reaction mixture obtain in step (b), by adding Sugar till the mixture appears permitted colour, d) Mixing the extract obtain in step (a and c), and adding essence of Cola base (1.00 ml) Cola compound (1.00 ml), vanilla super (Fowl brand) (1.00 ml), Orange special (1.00 ml), Foam Super (Fowl brand) (1.00 ml), Liquid preservative (1 ml), Copper Sulphate (as antifungal agent) (0.25 ml), Colour Caramel (0.25 ml), e) Stirring the extract obtain in step (d) for about 15 to 20 minutes and packing the final product in the bottles. Dated this 18th day of August, 2006.

Full Text

FORM - 2
THE PATENTS ACT, 1970
(39 OF 1970)
& THE PATENTS RULES, 2003
COMPLETE
SPECIFICATION
(Section -10 and Rule 13)
Process for the preparation of Alcoholic Beverages.
Mr. Jagdish Vijay Yemul 982, New Pechha Peth, Solapur-412 006, Maharastra, India.
The following specification particularly describes the nature of the
invention and the manner in which it is to be performed.
GRANTED

6-10-2008
6 OCT 2008

Field of the Invention:
The invention relates to the process for manufacturing alcoholic beverages.
In this process there is a self generated alcohol having strength of below 2% v/v.
This is self generated alcoholic beverage manufactured and utilized as a drink as a mild
liquor.
This drink is digestive, laxative and utilized as a mild drink. It is a healthy drink
and good remedy on cough. This drink is very cheap and will be affordable to poor
labours and others those have low income.
Introduction:-
An alcoholic beverage is a drink containing ethanol commonly known as alcohol, although in chemistry the definition of alcohol includes many other compounds. Alcoholic beverages are divided in to three general classes; beers, wines, spirits. Ethanol (CH3 CH2 OH), the active ingredients in alcoholic drinks, for consumption purposes is always produced by fennentation.The metabolism of carbohydrates by certain species- of yeast in absence of oxygen.
16 OCT 2008

It has been a common practice that Cereals or the materials which are used for manufacturing alcohol are grounded and mixed with water or mixture of water and stillage to obtain a mash. The mixture is heated up to certain temperature for manufacturing alcohols. In India there are about 300 units are engaged in the manufacturing of alcoholic beverages.
Object of the present invention is to provide a method for manufacture of alcohol or alcoholic beverage which, by avoiding the high temperature, high pressure cooking step of the prior art, and the amount of cooling water, and which eliminates a danger in operation that stems from the operation using a high temperature and high pressure and which lowers the construction and maintenance costs of the equipment by the alteration from high pressure equipment to atmospheric pressure equipment.
This drink is digestive, laxative and utilized as a mild drink. It is a healthy drink
and good remedy on cough. This drink is very cheap and will be affordable to poor labours and others those have low income.

Summary of the Invention:
According the present invention there is provided a method for manufacturing alcoholic beverage, which comprises the steps of fermentation, heating, filtration, adding the essence of cola, vanilla of orange special to obtain desired alcoholic beverage.
A) Take weighed quantity of sugar, yeast and add purified water, stir it properly. Keep it for eight hours period in stainless steel container. Whole mass is filtered through cotton cloth, having mesh No. 20.
B) Take weighed quantity of Sonamukhi (Cassia Senna), and liquorices boiled in a container for 15 to 20 minuets separately. Both the water extract are again filtered through cotton cloth in a manufacturing tank, Add filtered sugar syrup containing yeast. Stir the whole lot for about 15 minutes. Add liquid preservative, copper sulphate (as antifungal agent) & caramel color stir the whole lot properly for 15 minutes again. Add Essence of cola based, cola compound, Vanilla super, orange special etc. stir the whole lot for about 15 minutes make final volume with purified water LP. stir again for 15 minutes. Filter the whole lot by filter press into another storage tank. Fill this filtered liquid into bottles of 630ml by filling machine. Filled bottle are press with cap. They are pre-checked visually by light arrangement. If any rejected observed they are discarded. Finally they are labeled with proper printing of batch No, Manufacturing date, price etc.

Following are the proportions of the material given in table 1 are used for manufacturing 1 litre of alcoholic beverage.
Table-1

MATERIALS QUANTITY IN WEIGHT
Sugar I. S. I. 30.00 grams
Yeast I. S. I. 02.00 grams
Sonamukhi (Cassia Senna) A. Ph. India 05.00 grams
Jeestmadh (Liquorice) A. Ph. India 00.50 grams
Purified Filtered Water I. P. 960.00 ml
Essence of cola base I. S. I. 01.00 ml
Essence of cola compound I. S. I. 01.00 ml
Essence of Vanilla super (Fowl brand) I. S. I. 01.00 ml
Essence of orange special I. S. I. 01.00 ml
Liquid foam super (Fowl brand) F. P. A. 01.00 ml
Class II Liquid preservative F. P. A. 01.00 ml
Copper sulphate (as antifungal agent) I. P. 00.25 ml
Colour Caramel 00.25 ml
A. Ph. India - Aqursedie Pharmacopoeia of India I. S. I. - Indian Standard Institution F. P. A. - Food Presentation Act. I. P. - Indian Pharmacopoeia.

Detailed Description of the Invention:
According to the preferred embodiments of the present invention, a process of manufacturing alcohaolic beverages (Shri drinks) comprises the steps of, mixing Sugar, Yeast and Water vigorously. Keep the reaction mass for fermentation for about eight hours. Then, the reaction mass is filtered (1).
Prepares water extract of Sonamukhi (Cassia Senna). Takes the Sonamukhi in the vessel and boiled it for 15-20 minutes. Then prepares extract of Jestmudh (Liquorice). Takes the Jestmudh in the vessel and boiled it for 20 minutes. Both the mixtures filtered. Then again takes Sugar, adds water and boiled till the mixture appears permitted colour
(2).
The reaction mixture of 1 and 2 are mixed and essence of cola base (1.00 ml), cola compound (1.00 ml), vanilla super (1.00 ml), orange special (1.00 ml). Then add liquid foam super (1.00 ml), liquid preservative (1 ml), copper sulphate (as antifungal agent) (0.25 ml) and colour caramel (0.25 ml). Then the reaction mixture is diluted, stirred and packed in the bottles.

Precautions:
While manufacturing alcoholic beverages self generating alcoholic product all the inventory control and tests are carried out in between the process. Purified water is used for manufacturing process.
Reaction process:
In presence of sugar, yeast reacts with glucose molecule & released the carbon dioxides gas with formation of little alcohol.
Use of the Product:
It is digestive, laxative having antinuclear activity and good remedy on cough also. It has a mild anti inflammatory activity. It contains Vitamin B complex factor along with inositol. It enhances digestive activity of the food. The person utilized as a mild drink. It is a healthy drink and good remedy on cough.

EXAMPLES 1:
Mixture of sugar (lOgrams), yeast (2grams) and distilled water (610grams) was fermented at atmospheric temperature and pressure and the reaction mixture is filtered.(l).
The mixture of Sonamukhi (0.5 grams), Jestmudh (0.5 grams), Distilled water
(610 grams) prepared for boiling about 15-20 minutes in a vessel separately, and both the reaction mixtures are filtered and mixed together, Again the sugar is added to the extract of both the plants and boiled till the extract appears permitted color (2). The extract 1 and 2 were mixed and added the essence of cola base (1.00 ml) Cola compound (1.00 ml), vanilla super (Fowl brand) (1.00 ml), Orange special (1.00 ml), Foam Super (Fowl brand) (1.00 ml), Liquid preservative (1 ml), Copper Sulphate (as antifungal agent) (0.25 ml), Color Caramel (0.25 ml).The extract is stirred for about 15-20 minutes and finally product is packed in the bottles.
The above quantity is given for considering the preparation of 1 litre of alcoholic beverages. The quantity varies with the increase or decrease in the quantity of the preparation of alcoholic beverages. Small variations are also possible during the preparation of the beverage.

I Claim:
1. A process for manufacturing of Alcoholic Beverages comprising the steps of;
a) Fennenting the mixture of sugar (10 grams), Yeast (2 grams), and distilled water (610 grams) for about 8 hours and reaction mixture is filtered,
b) Preparing the water extract of Sonamukhi (0.5 grams), Jestmudh (0.5 grams), Distilled water (610 grams) for boiling about 15-20 minutes in a vessel separately, and both the reaction mixtures are filtered and mixed,
c) Boiling the reaction mixture obtain in step (b), by adding Sugar till the mixture appears permitted colour,
d) Mixing the extract obtain in step (a and c), and adding essence of Cola base (1.00 ml) Cola compound (1.00 ml), vanilla super (Fowl brand) (1.00 ml), Orange special (1.00 ml), Foam Super (Fowl brand) (1.00 ml), Liquid preservative (1 ml), Copper Sulphate (as antifungal agent) (0.25 ml), Colour Caramel (0.25 ml),
e) Stirring the extract obtain in step (d) for about 15 to 20 minutes and packing the final product in the bottles.
Dated this 18th day of August, 2006.

Documents:

1297-MUM-2006-ABSTRACT(21-8-2006).pdf

1297-MUM-2006-ABSTRACT(6-10-2008).pdf

1297-mum-2006-abstract(granted)-(22-10-2008).pdf

1297-mum-2006-abstract.doc

1297-mum-2006-abstract.pdf

1297-MUM-2006-CANCELLED PAGES(16-10-2008).pdf

1297-MUM-2006-CANCELLED PAGES(6-10-2008).pdf

1297-MUM-2006-CLAIMS(21-8-2006).pdf

1297-MUM-2006-CLAIMS(6-10-2008).pdf

1297-mum-2006-claims(granted)-(22-10-2008).pdf

1297-mum-2006-claims.doc

1297-mum-2006-claims.pdf

1297-MUM-2006-CORRESPONDENCE(23-5-2008).pdf

1297-MUM-2006-CORRESPONDENCE(6-10-2008).pdf

1297-MUM-2006-CORRESPONDENCE(IPO)-(7-11-2008).pdf

1297-mum-2006-correspondence-others.pdf

1297-mum-2006-description (complete).pdf

1297-MUM-2006-DESCRIPTION(COMPLETE)-(21-8-2006).pdf

1297-MUM-2006-DESCRIPTION(COMPLETE)-(6-10-2008).pdf

1297-mum-2006-description(granted)-(22-10-2008).pdf

1297-MUM-2006-FORM 1(21-8-2006).pdf

1297-MUM-2006-FORM 1(6-10-2008).pdf

1297-MUM-2006-FORM 18(16-5-2007).pdf

1297-mum-2006-form 2(6-10-2008).pdf

1297-MUM-2006-FORM 2(COMPLETE)-(21-8-2006).pdf

1297-mum-2006-form 2(granted)-(22-10-2008).pdf

1297-MUM-2006-FORM 2(TITLE PAGE)-(21-8-2006).pdf

1297-MUM-2006-FORM 2(TITLE PAGE)-(6-10-2008).pdf

1297-mum-2006-form 2(title page)-(granted)-(22-10-2008).pdf

1297-MUM-2006-FORM 3(21-8-2006).pdf

1297-MUM-2006-FORM 3(23-5-2008).pdf

1297-mum-2006-form-1.pdf

1297-mum-2006-form-2.doc

1297-mum-2006-form-2.pdf

1297-mum-2006-form-9.pdf

1297-MUM-2006-SPECIFICATION(AMENDED)-(16-10-2008).pdf

1297-MUM-2006-SPECIFICATION(AMENDED)-(23-5-2008).pdf

1297-MUM-2006-SPECIFICATION(AMENDED)-(6-10-2008).pdf

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Patent Number

224709

Indian Patent Application Number

1297/MUM/2006

PG Journal Number

02/2009

Publication Date

09-Jan-2009

Grant Date

22-Oct-2008

Date of Filing

21-Aug-2006

Name of Patentee

MR. JAGDISH VIJAY YEMUL

Applicant Address

982, NEW PACHHA PETH, SOLAPUR- 413 006, MAHARASHTRA, INDIA.

Inventors:

#	Inventor's Name	Inventor's Address
1	Mr.JAGDISH VIJAY YEMUL	982, NEW PACHHA PETH, SOLAPUR- 413 006, MAHARASHTRA, INDIA.
2	FRIED SCHUTZE	BUCHERWEG 16 72574 BAD URACH GERMANY

PCT International Classification Number

C12H1/04

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA