Method for the preparation of refreshing drink and use thereof

• US 8,252,359 B2
• Filed: 08/13/2007
• Issued: 08/28/2012
• Est. Priority Date: 08/14/2006
• Status: Expired due to Fees

• Current Assignee: Council of Scientific & Industrial Research
• Original Assignee: Council of Scientific & Industrial Research
• Inventors: Ghosh, Pushpito Kumar, Eswaran, Karuppanan, Shah, Mukesh Tribhovanbhai, Reddy, Alamuru Venkata Rami, Bandyopadhyay, Sibdas, Rajyaguru, Maheshchandra Rameshchandra, Patolia, Jinalal Sambhubhai, Peddivenkata, Subbarao, Zodape, Sudhakar Tukaram, Joshi, Sharda Vitthaldas, Devmurari, Chhaganlal Vitthaldas, Sahoo, Ganesh Chandra
• Primary Examiner(s): Sheikh, Humera
• Assistant Examiner(s): KING, FELICIA C
• Application Number:
  US11/891,763
• Publication Number:
  US 20080124429A1
• Time in Patent Office: 1,842 Days
• Field of Search: None
• US Class Current: 426/590
• CPC Class Codes: A23L 17/60 Edible seaweed
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 2/66 Proteins
• CPC Class Codes: A23L 2/74 using membranes, e.g. osmosis, ultrafiltration
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives
• CPC Class Codes: A23L 33/15 Vitamins
• CPC Class Codes: A23L 33/16 Inorganic salts, minerals or trace elements
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/1578 Calcium
• CPC Class Codes: A23V 2250/1586 Chromium
• CPC Class Codes: A23V 2250/1588 Copper
• CPC Class Codes: A23V 2250/159 Fluorine
• CPC Class Codes: A23V 2250/1592 Iron
• CPC Class Codes: A23V 2250/1598 Iodine
• CPC Class Codes: A23V 2250/16 Potassium
• CPC Class Codes: A23V 2250/161 Magnesium
• CPC Class Codes: A23V 2250/1612 Manganese
• CPC Class Codes: A23V 2250/1614 Sodium
• CPC Class Codes: A23V 2250/1642 Zinc
• CPC Class Codes: A23V 2250/211 Carotene, carotenoids
• CPC Class Codes: A23V 2250/704 : Vitamin B
• CPC Class Codes: A61K 36/04 : Rhodophycota or rhodophyta (red algae), e.g. Porphyra

Abstract

The present invention discloses a nutritious, tasty and affordable drink made from the sap of Kappaphycus alvarezii seaweed which is readily cultivable. The drink resembles coconut water in appearance and taste and is rich in potassium. It also contains an adequate proportion of the daily requirement of iodine besides many other useful minerals such as magnesium, calcium, sodium, zinc, phosphorous and iron while having low concentrations of toxic elements such as lead and chromium. The process of refining sap, which enables the seaweed drink to be palatable and widely acceptable, besides bestowing adequate shelf life, is also described. The process of preparation is integrated with preparation of carrageenan and plant nutrient thereby making optimum use of the seaweed and minimizing waste.

Claims

1. A sterilized refreshing and tasty drink consisting essentially of the following ingredients:

a) 2500-5000 mg/L potassium, 1000-2000.mu.g/L iodine and essential minerals selected from the group consisting of 150-200 mg/L sodium, 750-1250 mg/L magnesium, 250-350 mg/L calcium, 25-35 mg/L phosphorous, 50-100 mg/L iron, 3-6 mg/L zinc, and 1.5-2.5 mg/L manganese;

b) 0.75-1.0 g/L protein, 15-25 g/L carbohydrate, 0.2-0.3 ppm thiamine, 0.1-0.2 ppm riboflavin and only traces of fat with total energy content of 70-100 Kcal/L;

c)<

6.mu.g/L lead and <

40.mu.g/L chromium and

d) preservatives having a concentration in the range of 0.2-0.4% (w/v) selected from the group consisting of benzoic acid, potassium benzoate, sodium benzoate and methyl paraben, optionally adding commercially available drinks, flavors or ingredients selected from the group consisting of salt, lime, herbs, spices, and carbon dioxide to the drink,

wherein the refreshing and tasty drink is prepared from a processed sap obtained from marine algae Kappaphycus alvarezii.

2. A method for the preparation of a refreshing and tasty drink from marine algae Kappaphycus alvarezii, said method consisting essentially of the steps of:

a) providing sap from Kappaphycus alvarezii;

b) preservatives having a concentration in the range of 0.2-0.4% (w/v) selected from the group consisting of benzoic acid, potassium benzoate, sodium benzoate, methyl paraben and propyl paraben either alone or in combination to the sap obtained from step (a);

c) treating the sap obtained from step (a) or step (b) with activated charcoal powder or carbon filter to remove fishy odor and improve palatability; and

d) subjecting the sap obtained from step (c) to membrane filtration to remove colloidal impurities resulting in a permeate and a retentate, said membrane being selected from the group consisting of a polysulfone ultrafiltration membrane having a 200-300 kilodalton cut-off or a 19-channel ceramic microfiltration element, followed by sterilization carried out with heat, radiation or ozonlysis of the permeate to separate out all invisible microorganisms and to obtain the desired drink;

said drink consisting essentially of;

1) 2500-5000 mg/L potassium, 1000-2000.mu.g/L iodine and essential minerals selected from the group consisting of 150-200 mg/L sodium, 750-1250 mg/L magnesium, 250-350 mg/L calcium, 25-35 mg/L phosphorous, 50-100 mg/L iron, 3-6 mg/L zinc, and 1.5-2.5 mg/L manganese;

2) 0.75-1.0 g/L protein, 15-25 g/L carbohydrate, 0.2-0.3 ppm thiamine, 0.1-0.2 ppm riboflavin and only traces of fat with total energy content of 70-100 Kcal/L; and

3) <

6 .mu.g/L lead and <

40 .mu.g/L chromium,

e) optionally adding commercially available drinks, flavors, or ingredients selected from the group consisting of salt, lime, herbs, spices, and carbon dioxide to the drink obtained from step d) through blending to enhance the taste of the drink.

3. The method as claim in claim 2, wherein a by-product retentate stream obtained after membrane filtration is useful as a plant nutrient.

4. The method as claimed in claim 2, wherein said drink has the following characteristics:

a) free from a fishy odor;

b) resembles coconut water in appearance and taste; and

c) stable at ambient temperature in the range of 2-10 degree C.