Title of Invention

A POTABLE HERBAL COMPOSITION AND VALUE ADDED PRODUCTS FROM BETEL LEAVES, AND PROCESS FOR PREPARING THE SAME

Abstract Betel leaves or 'pan' are usually chewed with other ingredients like lime paste, catechu, betel nut and optionally with fennel seeds, tobacco dust ('Zarda') or paste with aromatic principles (Kimam). Production of drink of any kind from betel leaves has not been attempted before. The present invention relates to a herbal drink from betel leaves comprising :- (a) betel leaf extract 45-50% by wt. ; (b) cumin 4-6% by wt. ; (c) coriander 4-6% by wt. ; (d) sugar 2-5% by wt. ; (e) ajwan 0.75-2% by wt. ; (f) rock salt 5-15% by wt. ; (g) black pepper 2-3% by wt. ; (h) citric acid 2-3% by wt. ; (i) fennel seed 1-3% by wt.; (j) stivia 0.25-1.5% by wt. ; (k) water q.v. Replacement of spices, herbs and salts by sugar and stabilizer has been found to give rise to a soft drink. The subject invention also pertains to a process for preparing the aforesaid herbal drinks as well as value added products from the process wastes.
Full Text The present invention relates to a potable herbal composition and value-added products
from betel leaves, and process for preparing the same. More particularly, the subject invention is
concerned with the production of a herbal composition in potable form(s) from betel leaf juice
and value-added products from the residues left after extraction of juice from betel leaves. The
herbal composition aforementioned shows wide-ranging beneficial effects on human system and
can be used as a health drink or a soft drink, depending on consumer demand. This invention
also relates to a process for preparing such herbal composition along with simultaneous
production of value-added products like candy, chewable powder and the like from the residual
matters obtained after extraction of juice from the betel leaves.
Betel leaves are harvested from a creeper Piper betel growing in tropical countries like
Brazil, India, Malaysia, Indonesia, etc. Betel leaves are consumed by a large number of people
from different walks of life. The leaves are normally chewed after smearing them with lime
paste, katha (catechew), areca nut, fennel seeds, cardamom, along with other additional
ingredients. Betel leaves thus consumed have been found to possess mild laxative and antacid
properties. They also trigger secretion of enhanced quantity of saliva which helps in digestion of
food. Connoisseurs often lace this chewable material with tobacco in fine cut (zarda) or in paste
form (Kimam) with added aromatic principles to achieve a desired "kick". As is well known,
excessive intake of betel leaves with zarda or kimam often result in ulceration of mouth and/or
intestine, which eventually may turn into carcinoma. People with frequent betel leaves or pan-
chewing habit are also susceptible to formation of ulcer in oral cavity, inside lining of cheeks
and/or tongue, apart from adverse effect on taste-buds with consequent suppression or loss of
sensory feelings, due mainly to the presence of alkaloids in betel nuts and lime paste applied to
betel leaves prior to chewing. Analysis of betel leaves or paan has revealed the presence of a
number of chemical compounds such as, for instance, phenols, chaviaol and chavibetol,
candinene, alkaloid, arakene, terpene, sesquiterpene, allylpyrocatechol, cineol, eugenol, methyl
ether, caryophylene, tannin, Vitamin C, chlorophyll, etc. Chemical analysis of the juice of green
betel leaves (paan) has shown that the green betel leaves contain chloroplastids, plastids and
leukoplastids, which are pigments having different characteristics. Plastid pigments contain
lycopene, carotene and xanthophylls having red, orange and yellow colour, respectively.
Leucoplastid pigments are colourless. In chloroplastids there are two major kinds of pigments,
chlorophyll a and b, the last-named being green in colour. Normally betel juice has a pungent
taste, chiefly due to the presence of chlorophylls. Paan lovers usually prefer reduction or even
substantial elimination of this pungency which is done by alternate heating and cooling of betel
leaves whereby chlorophyll a and b present in the green leaves are changed to carotenoids with
consequent reduction in pungency. The porphyrin ring in chlorophyll a and b becomes elongated
on heating and is transformed to carotenoids.
From ayurvedic literature and also from traditional knowledge it had been established
that betel leaves or paan is a post meal digestion stimulant, oral deodorant, natural antiseptic,
astringent, diuretic, mood elevator, aphrodisiac and nerve tonic. Betel leaves have found use in
folk medicine for diverse purposes which are, inter alia, cough, fever, dysentery, diptheria, fluor
albus, sore throat, rheumatism, bad breath, dental sore, itch, ulcer, wounds and hemorrhoid.
Keeping in view such beneficial effects of betel leaves, attempts have been made to
formulate a herbal drink which will not only invigorate but willalso raise the immunity level in
humans. Betel leaf is cultivated and grown in many countries, mainly for medicinal purposes
since ancient times. A systematic study has only been undertaken to formulate betel leaf juice
extracted from the leaves into an invigorating health drink, substantially retaining the mouth
feeling and aroma of the original vegetation.
The principal object of this invention is to provide a potable herbal composition and
value-added products from betel leaves.
A further object of this invention is to provide a herbal health drink from betel leaves
having spices and other ingredients of vegetative origin in pre-determined amounts.
A still further object of this invention is to provide a herbal composition from betel leaf
juice capable of being used as a soft drink.
Another object of this invention is to produce value-added products from the residual
matters left after extraction of juice from betel leaves such as, for instance, candy or chewable
products like "pan-parag".
Yet another object of this invention is to provide a process for preparing a herbal
composition capable of being used as a health drink or soft drink with simultaneous production
of value added products from the residual matters obtained after extraction of juice from betel
leaves, rhe said process being cost-effective without using sophisticated plants and equipments.
Still another object of this invention is to evolve a technology which utilizes indigenously
grown herbal / vegetative products, converts the waste residue into value-added products, is eco-
friendly, generates employment and will boost rural economy.
The foregoing objects are achieved by the present invention which provides a potable
herbal drink comprising.
Juice obtained from betel leaves may be converted into a potable herbal composition by
adding following ingredients to produce a soft drink:
The subject invention also relates to a process for preparing the aforementioned herbal
health drink, which comprises in combination—
(i) washing and cleaning of betel leaves for 2 to 3 times in cold water to free them
from adhering dirt, grime and/or insects;
(ii) soaking of the washed leaves in water maintained at temperature between 50°C and
60°C for effecting sterilization;
(iii) crushing the sterilized leaves in a crushing machine and extracting juice therefrom
by aqueous extraction;
(iv) centrifuging the extracted juice to separate suspended matters and collecting the
clear liquid juice;
(v) diluting the centrifuged juice 15-20 times its volume by addition of water;
(vi) crushing other ingredients selected from cumin, coriander, sugar, ajwan, rock salt,
black pepper, citric acid, fennel seed and stivia in proportions as given hereinbefore
in a grinder to fine powder;
(vii) adding the crushed ingredients from step (vi) to diluted juice under stirring;
(viii) filtering the mixture in a filter press using plate or frame filters, filter cloth or metal
screen of 200 mesh size;
(ix) adding preservatives such as herein described for enlarging shelf life of the
composition obtained as filtrate from step (viii);
(x) pouring the composition into food-grade containers and storing them under
refrigerated conditions ati temperature not exceeding 6°C, and
(xi) converting the waste residues from steps (iv) and (viii) either singly or together into
value added products like candy or chewable powder by standard procedure.
The waste residue obtained after centrifugation and filtration are mixed together, which
may be converted into candy by mixing the mass with sugar syrup, reducing the moisture
content by evaporation to a desired degree, adding a standard hardening agent or a gel-forming
agent, depending upon the end product desired and forming the thick, semi-solid mass into
candy, lozenges or drops, as needed or desired.
The residue obtained after extraction of juice from betel leaves is subjected to slow
evaporation with occasional stirring till it is transformed into a powdery mass. This powdery
mass in turn is mixed with requisite quantities of ingredients selected from hydrated lime, betel
nut, clove, fennel seed, catechu (optional) and a small amount of diethylene glycol or cetyl
alcohol to retain a little moisture to give a satisfactory mouth feeling to the coarse mass usable as
chewable powder.
From a look at the drink composition ingredients it will be seen that barring rock salt, all
other constituent components are of vegetative origin, non-toxic and easily accessible.
The ingredients added to betel leaf juice are ground to powder form prior to addition, and
juice obtained by crushing betel leaves is diluted 15-20 times its volume by addition of adequate
quantity of water under ambient conditions. Normally potable water of moderate hardness may
be used, which should be free from toxic pollutants like arsenic, chromium, iron, molybdenum,
etc.
Prior to dilution of betel juice obtained by using a juice extractor, it is subjected to
centrifugation to free it from suspended and/or insoluble matter, optimally by employing a
centrifuge operating at 4-6 thousand revolutions per hour for around 1 hour during which
separation of suspended matter is carried out.
Powdered spices and rock salt are added to the diluted betel leaf juice under stirring.
Addition is preferably carried out in small quantities at a time and the mixture is continued to be
stirred for a period varying between 30 and 60 minutes. The mixture after completion of stirring
is filtered with the help of a filter press and the residues are kept separately.
Clear juice is thereafter treated with a small quantity of standard preservative like sodium
or potassium metabisulphite in an amount varying between 0.08 and 1.2% by wt. of the final
product. Addition of preservative enhances shelf life and prevents fungal growth, particularly
during summer and monsoon.
The finished product is packed in suitable containers like paperpacks coated inside with
plastic material to render them impervious to liquid contents. Another alternative is food-grade
polymer bottles of either polypropylene or LDPE (low density polyethylene). Such bottles may
be of varying capacities like, say, 200 ml., 500 ml. and 1000 ml., which can be subjected to silk-
screen printing or labeling, as may be needed or desired.
The invention will now be further amplified by means of the following working example
which is given by way of illustration and not by way of limitation.
EXAMPLE
Freshly plucked pan leaves of standard size, including overripe ones are taken,
thoroughly washed with water at ambient temperature at least 2 to 3 times to free the leaves from
adhering dirt, grime and/or insects. The cleansed leaves are then soaked in water maintained at
temperatures ranging between 50°C and 60°C for effecting sterilization. The sterilized leaves are
then crushed in a juice extractor, preferably a stainless steel grinder having a capacity of 10-15
litres, driven by a 5.H.P. motor.
It has been observed that from 1 kg. of betel leaf on crushing it is possible to get around
600 ml. of juice and 2-3 leaves will yield enough juice for being processed into 200 c" drink by
following the procedure given below.
The extracted juice is collected in a stainless steel receptacle which is thereafter subjected
to centrifugation to separate the suspended and insoluble matters therefrom. Optimally there is
used a centrifuge operating at 4-6 thousand r.p.m. and it is run for around 1 hour. The
supernatant clear liquid mass is drained out and the solid matters are kept separately. The clear
liquid is diluted 15-20 times with water and then mixed with finely powdered mixture of other
ingredients obtained from a stainless steel grinder.
Different spices and rock salt used as constituent ingredients are taken in the following
amounts, mixed and then subjected to grinding and the ground mass is added to the diluted juice
under stirring :-
After addition of the mixture of the above ingredients to the diluted juice, stirring is
continued for a further period of 30 - 60 mins. and then filtered by means of a filter press. The
solid residues are collected and kept separately.
The filtrate is then treated with a preservative like sodium benzoate (0.025 - 0.15% by
wt.) or sodium/potassium metabisulphite varying between the amount of 0.08 - 1.2 gm. per
100 gms. of processed material and the treated liquid is subjected to bottling in food grade
polypropylene or LDPE bottles of varying capacities. The filled bottles are kept at 4°-6°C
under refrigerating conditions.
Betel juice extract may alternatively be converted into a soft drink form of the
undernoted composition, where the ingredients are present in the following amounts—
In the above herbal composition capable of being used as a soft drink, addition of citric
acid imparts 'tanginess' to the drink and sodium benzoate acts as a stabilizer, enhancing shelf
life of the herbal soft drink.
The solid residues generated in the course of processing, such as centrifugation and
filtration, can be converted into value-added products like candy or chewable powder. For the
former, the pulp-like mass obtained after separation of the supernatant liquid at the end of
centrifugation and filtration is mixed with sugar syrup and then gradually heated to reduce the
moisture content and achieve the desired degree of viscosity. The syrupy liquid may be treated
with standard hardening or gel-forming agent, depending upon the desired end product and/or
customer
requirement. The syrupy liquid may be poured into moulds / formats to impart desired shape and
size.
Alternatively, solid residues from betel leaves after extraction of juice are mixed together
and subjected to slow evaporation with occasional stirring till the residues are transformed into a
powdery mass. This in turn is mixed with hydrated lime, betel nut, fennel seed, catechu
(optional) and a small amount of diethylene glycol or cetyl alcohol to retain a little moisture in
order to give a satisfactory mouth feeling to the none-too-fine powder in a chewable form.
Other residual matters like stems, central ridge etc., of the betel leaves are not convertible
to other value-added products and those are used as bio-fertilizer.
The present invention has quite a few distinct advantages, such as, for instance -
(i) all the ingredients and equipments used for producing herbal composition used as
health drink and/or soft drink along with the value-added products are available
indigenously or can be fabricated from locally available raw materials;
(ii) the solid residues generated in the course of processing of betel leaf juice can be
converted into value-added products like low-priced candy and/or chewable,
tobacco-free powder;
(iii) solid waste products from betel leaves can be effectively used as bio-fertilizer;
(iv) setting up of plants and machineries near the betel leaf growing areas will
generate employment and will boost rural economy;
(v) the process is eco-friendly and does not generate any toxic waste which is
deleterious to environment and
(vi) the health drink or the soft drink has no adverse side effects on the consumers,
Although the preferred embodiment of the present invention has been disclosed for
illustrative purposes, those skilled in the art will appreciate that various modifications, additions
and substitutions are possible, without departing from the scope and spirit of the invention as
recited in the accompanying claims.
I claim :-
1. A potable herbal composition from betel leaves comprising :-
(i) cumin 4-6 gms.
(ii) coriander 4-6 gms.
(iii) sugar 2-5 gms.
(iv) ajwan 0.75 - 2 gms.
(v) rock salt 5-15 gms.
(vi) black pepper - 2-3 gms.
(vii) citric acid 2-3 gms.
(viii) fennel seed 1-3 gms.
(ix) stivia 0.25 - 1.5 gms.
(x) water q.v.
2. A potable composition as claimed in Claim 1, wherein ingredients other than betel leaf
extract are added in the form of powder obtained by crushing followed by homogenous
mixing.
3. A potable composition as claimed in Claims 1 and 2, wherein the juice extracted from
betel leaves is diluted to 15-20 times by addition of measured volume of water.
4. A potable composition as claimed in Claims 1-3, wherein a small amount of sodium
benzoate or sodium / potassium metabisulphite is added as a stabilizer in an amount of
0.025%-0.15% by wt. and 0.08-1.2% by wt., respectively.
5. A potable composition as claimed in Claims 1-3, wherein the spices and salt are replaced
by sugar, citric acid and sodium benzoate having following composition which may be
used as a soft drink :
(i) betel leaf extract 45-55% by wt.
(ii) sugar 10-12% by wt.
(iii) citric acid 2-5% by wt.
(iv) sodium benzoate 0.05-0.1 % by wt.
(v) water q.v.
6. A potable herbal composition from betel leaves, substantially as hereinbefore
described, with particular reference to the appended Example.
7. A process for preparing a potable herbal composition as claimed in Claims 1 to 6, which
comprises in combination—
(i) washing and cleaning of betel leaves for 2 to 3 times in cold water to free them
from adhering dirt, grime and/or insects;
(ii) soaking of the washed leaves in water maintained at temperature between 50°C and
60°C for effecting sterilization;
(iii) crushing the sterilized leaves in a crushing machine and extracting juice therefrom
by aqueous extraction;
(iv) centrifuging the extracted juice to separate suspended matters and collecting the
clear liquid juice;
(v) diluting the centrifuged juice 15-20 times its volume by addition of water;
(vi) crushing other ingredients delected from cumin, coriander, sugar, ajwan, rock salt,
black pepper, citric acid, fennel seed and stivia in proportions as given hereinbefore
in a grinder to fine powder;
(vii) adding the crushed ingredients from step (vi) to diluted juice under stirring;
(viii) filtering the mixture in a filter press using plate or frame filters, filter cloth or metal
screen of 200 mesh size;
(ix) adding preservatives such as herein described for enlarging shelf life of the
composition obtained as filtrate from step (viii);
(x) pouring the composition into food-grade containers and storing them under
refrigerated conditions at temperature not exceeding 6°C, and
(xi) converting the waste residues from steps (iv) and (viii) either singly or together into
value added products like candy or chewable powder by standard procedure.
8. A process as claimed in Claim 7, wherein centrifugation of the extracted juice is carried out
in a centrifuge operating at 4-6 thousand rotations per minute for around 1 hour.
9. A process as claimed in Claim 7, wherein addition of powdered ingredients is carried out
under stirring which is continued for a period varying between 30 and 60 mins.
10. A process as claimed in Claims 7-10, wherein the pulp generated after centrifugation in
step (iv) and residues from step (viii) are converted into low-priced candy, and the
residues after extraction of juice from betel leaves are converted into a tobacco free
chewable powder;
11. A process as claimed in Claims 5 to 8, wherein the finished product is packed in food
grade polypropylene or low density polyethylene containers of varying capacities and
stored at temperatures varying between 4°C and 6°C.
12. A process for preparing a herbal drink, substantially as hereinbefore described with
particular reference to the appended Example.

Betel leaves or 'pan' are usually chewed with other ingredients like lime paste, catechu,
betel nut and optionally with fennel seeds, tobacco dust ('Zarda') or paste with aromatic
principles (Kimam).
Production of drink of any kind from betel leaves has not been attempted before. The
present invention relates to a herbal drink from betel leaves comprising :-

(a) betel leaf extract 45-50% by wt. ;
(b) cumin 4-6% by wt. ;
(c) coriander 4-6% by wt. ;
(d) sugar 2-5% by wt. ;
(e) ajwan 0.75-2% by wt. ;
(f) rock salt 5-15% by wt. ;
(g) black pepper 2-3% by wt. ;
(h) citric acid 2-3% by wt. ;
(i) fennel seed 1-3% by wt.;
(j) stivia 0.25-1.5% by wt. ;
(k) water q.v.
Replacement of spices, herbs and salts by sugar and stabilizer has been found to give rise
to a soft drink.
The subject invention also pertains to a process for preparing the aforesaid herbal drinks
as well as value added products from the process wastes.

Documents:

00262-kol-2006-abstract.pdf

00262-kol-2006-claims.pdf

00262-kol-2006-description complete.pdf

00262-kol-2006-form 1.pdf

00262-kol-2006-form 2.pdf

00262-kol-2006-form 3.pdf

00262-kol-2006-gpa.pdf

262-KOL-2006-CORRESPONDENCE-1.1.pdf

262-KOL-2006-CORRESPONDENCE.pdf

262-KOL-2006-FORM 27.pdf

262-kol-2006-granted-abstract.pdf

262-kol-2006-granted-claims.pdf

262-kol-2006-granted-correspondence.pdf

262-kol-2006-granted-description (complete).pdf

262-kol-2006-granted-examination report.pdf

262-kol-2006-granted-form 1.pdf

262-kol-2006-granted-form 18.pdf

262-kol-2006-granted-form 2.pdf

262-kol-2006-granted-form 3.pdf

262-kol-2006-granted-pa.pdf

262-kol-2006-granted-reply to examination report.pdf

262-kol-2006-granted-specification.pdf


Patent Number 235813
Indian Patent Application Number 262/KOL/2006
PG Journal Number 36/2009
Publication Date 04-Sep-2009
Grant Date 02-Sep-2009
Date of Filing 27-Mar-2006
Name of Patentee DATTA PROF., DR. SIDDHARTHA
Applicant Address HEAD, DEPARTMENT OF CHEMICAL ENGINEERING JADAVPUR UNIVERSITY KOLKATA
Inventors:
# Inventor's Name Inventor's Address
1 DATTA PROF., DR. SIDDHARTHA HEAD, DEPARTMENT OF CHEMICAL ENGINEERING JADAVPUR UNIVERSITY KOLKATA-700 032
2 DATTA PROF., DR. SIDDHARTHA HEAD, DEPARTMENT OF CHEMICAL ENGINEERING JADAVPUR UNIVERSITY KOLKATA-700 032
PCT International Classification Number A61P, A61K 36/00
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA