Health drink and method of manufacture and / or use thereof

Abstract

A health drink including a dairy and / or non-dairy milk that has been infused with at least one flavouring agent and / or flavour masking agent and shilajit. Preferably, the shilajit is used in an amount

Description

This invention relates to a health drink and to a method of manufacture and / or use thereof. Although the following description refers almost exclusively to a health drink for consumption by a human subject, it will be appreciated by persons skilled in the art that the drink could be provided for use by animals. It will be also appreciated that the drink could be considered a therapeutic composition suitable for oral consumption by humans and / or animals. The consumption of health drinks and supplements are well known and are widely used to promote health and well being in the people who consume them. An example of a known health supplement is shilajit. It is found primarily in rocks of the Himalayas formed over centuries from decaying plant matter, and is typically consumed in purified form, either as a solid or as a Equid dissolved in water. The benefits of shilajit are thought to include improvements in cognitive health, increases in testosterone levels, increases in mitochondrial function to improve energy levels, anti-ageing properties, reduce the effects of high altitude, increase iron levels tn the blood, improve fertility and unprove heart health. However, shilajit is known to taste like burnt rubber to a human consumer and so despite the health benefits, this is off putting to many potential users of the supplement and so there is relatively low regular uptake of this supplement by human consumers. It is therefore an aim of the present invention to provide a health drink that overcomes the abovementioned problems. It is a further aim of the present invention to provide a method of manufacturing and / or using a health drink that overcomes the abovementioned problems. It is a further aim of the present invention to provide a therapeutic composition suitable for oral consumption and / or a method of manufacturing and / or using a therapeutic composition suitable for oral consumption that overcomes the abovementioned problems. According to a first aspect of the present invention there is provided a health drink according to claim 1. Preferably the at least one flavouring agent and / or flavour masking agent that is infused in the dairy and / or non-dairy milk is provided in an amount sufficient to mask or substantially mask the taste of the shilajit in the drink. Thus, the present invention provides a health drink that contains shilajit that is palatable and pleasant tasting, thereby improving the regular consumption of the health drink and providing the health benefits of the shilajit to the consumer. The use of an infused dairy and / or non-dairy milk ensures that the at least one flavouring agent and / or flavour masking agent is fully infused into the milk so that the full flavour of the agent(s) has penetrated and / or mixed with the milk before its use in the drink. This is in contrast to prior art drinks, such as smoothies, that may be made with milk but which are made just prior to consumption and do not have infusion of different flavourings into the milk element of the drink. Furthermore, it has been found that the infusion process also changes the texture of the dairy and / or non-dairy milk, providing a viscosity / thickness to the drink that improves the palatability of the same and reduces the precipitation of the shilajit from the drink over time. Yet further, a smoothie type of drink has solid matter in the same, such as for example, fibrous material and / or seeds, that provides a very different consistency of the drink compared to that of the present invention. The drink of the present invention is a relatively smooth drink with most or all of the fibrous matter removed in some embodiments. Yet further, the ability of the shilajit to be mixed more easily and homogenously is improved when an infused milk based drink is provided as per the present invention. The infused dairy? and / or non-dairy milk used in the health drink has undergone an infusion or soaking process with the at least one flavouring agent and / or flavour masking agent before addition to the health drink and / or before being mixed with the shilajit (i.e. the dairy and / or non-dairy milk is pre-infused). Preferably the infused dairy and / or non-dairy milk has been infused or soaked with the at least one flavouring agent or flavour masking agent for a pre-determined time period before addition to the health drink and / or being mixed with the shilajit. Preferably the pre-determined period of time is such so that: the flavour of the flavouring agent or flavour masking agent has soaked into, being introduced into the milk so as to affect the flavour, texture and / or viscosity of the milk throughout, or has been infused throughout the milk; is preferably at equal to or at least 10 minutes + / -5 minutes; is further preferably is equal to or at least 15 minutes + / -5 minutes; is further preferably equal to or at least 20 minutes + / -5 minutes; is yet further preferably equal to or at least 25 minutes + / -5 minutes and / or is further preferably equal to or at least 30 minutes + / -5 minutes. In one embodiment the dairy and / or non-dairy milk can be heated before, during or after infusion. For example, the dairy and / or non-dairy milk is heated to between 70-90 degrees Celsius, and further preferably is heated to 80-90 degrees Celsius, and yet further preferably is 84 degrees Celsius + / -1 degrees Celsius. Preferably the heating process helps to change the texture and / or viscosity of the milk that is used in the drink. Thus, in one example, the dairy and / or non-dairy milk is a pre-heated, pre-infused dairy and / or non-dairy milk. In one example the heating step is anything where heat is applied at a temperature above room temperature (ie. heating take place above 22°C). In one embodiment infusion of the dairy and / or non-dairy milk takes place without heating of the same (i.e. is undertaken at room temperature — such as for example between 20-22°C) (i.e. the milk is pre-infused but not pre-heated). In one embodiment the infused dairy or non-dairy milk has undergone a filtering and / or sieving process prior to its use in the final drink product and / or mixing with the shilijat. Thus, in this embodiment the dairy and / or nomdairy milk is an infused, filtered dairy and / or iHinclain milk. In one example, the dairy and / or non-dairy milk is an infused, filtered and heated dairy and / or non-dairy milk. Preferably the filtering and / or sieving process is to remove all or substantially all of any solid matter, such as for example, seeds or fibrous material from the milk or drink. Preferably the drink includes at least one carrier agent. In one embodiment the infused dairy and / or non-dairy- milk can act as the at least one carrier agent. Alternatively, the at least one carrier agent can be in addition to the infused dairy? and / or non-dairy milk. Preferably the shilajit is dissolved or substantially dissolved in the at least one carrier agent and / or the infused dairy and / or non-dairy milk. Preferably the dissolving of the shilijat in the at least one carrier agent and / or the infused dairy and / or non-dairy- milk takes place as the shilijat is mixed with the same. Preferably the mixing takes place while stirring or mixing the drink components together. Preferably this can be done manually? and / or using powered mixing equipment. Preferably? the dairy? milk is infused with the at least one flavouring agent and / or flavour masking agent prior to being mixed with the non-dairy? milk. Preferably? the infused dairy milk and non-dairy milk can be independently filtered and / or sieved before being mixed together or the mixture of the infused dairy and / or non-dairy milk can be filtered and / or sieved. Preferably the shilajit is mixed with the at least one carrier agent during a heating process. Preferably the drink includes a concentrated solution of shilajit, and further preferably a concentrated solution of shilijat in water (i.e. an aqueous concentrated solution of shilajit is used in the drink). Preferably the carrier agent and / or the at least one flavouring agent or flavour masking agent is used in an amount so that the bitter taste of the shilajit is hidden or substantially hidden. For example, the carrier agent and / or the at least one flavouring agent or flavour masking agent is something other than just water. Preferably the shilajit is used in a pharmaceutically or therapeutically acceptable amount in the health drink. In one embodiment the shilajit is used in an amount of 0.2-1.0g + / -0.1g per 250ml of drink. In one example the shilajit is used in an amount of 0.08%-0.4% + / -0.01% w / v in the drink. In one embodiment the shilajit is used in an amount of 0.6-0.8g + / -0.1g per 250ml of drink. In one example the shilajit is used in an amount of 0.24%-0.32% + / -0.01% w / v in the drink. In one embodiment the shilajit is used in an amount of about 0.3-0.5g + / -0.1g per 250ml of drink. In one example the shilajit is used in an amount of 0.12%-0.2% + / -0.01% w / v in the drink. In one embodiment the at least one carrier agent includes, comprises or consists of water, purified water, distilled water. In one embodiment the at least one carrier agent includes, comprises or consists of an aqueous liquid or solution (i.e. other than just water). 03 05 24 Thus, in one example, the health drink could consist just of shilajit and the infuseddairy and / or non-dairy milk with the at least one flavouring agent or flavour masking agent. In one example, the health drink could include shilajit, water, the infused dairy and / or non-dairy milk with the at least one flavouring agent or flavour masking agent. In one embodiment the at least one carrier agent is used in an amount sufficient to dissolve, substantially dissolve or completely dissolve the shilajit therein (i.e. to form a solution). In one embodiment the at least one carrier agent is used in an amount of 5-245ml + / -5ml in the drink, and further preferably is used in an amount of 50-100ml + / -5ml. In one embodiment the at least one carrier agent is used m an amount of 2%-99% w / v in the drink, and further preferably 20%-40° / o + / -5% w / v In one example, the at least one carrier agent is, includes or is in the form of water, purified water, distilled water, the dairy milk, the non-dairy milk and / or an aqueous liquid or solution and is used in an amount of about 70-90ml + / -5ml per 250ml of the drink. Further preferably the water, purified water, distilled water, the daw milk, the non-dairy milk and / or an aqueous liquid or solution is used in an amount of 75ml + / -5ml per 250ml of the drink. In one example, the at least one carrier agent is in the form of water, purified water, distilled water, the dairy milk, the non-dairy milk and / or an aqueous liquid or solution and is used in an amount of about 28%-36% w / v, and further preferably 30% w / v. In one embodiment the at least one carrier agent includes or consists of an infused or non-infused dairy product or dairy Equid, such as for example milk, and / or an infused or non-infused non-dairy liquid. 03 05 24 Preferably the infused or non-infused dairy milk includes or consists of skimmed milk, semi-skimmed milk, full fat milk, Ultra High Temperature (UHT) processed milk, pasteurised milk, unpasteurised milk and / or the like. In one embodiment the infused or non-infused non-dairy liquid or milk includes or consists of a plant-based milk, oat milk, almond milk, nut milk, rice milk, pea milk, soy milk, cashew milk, macadamia milk, quinoa milk, coconut milk and / or the like. Preferably the infused or non-infused non-dairy liquid or milk is used in a manner equivalent to the use of dairy milk, such as for example for volume, colour, texture, consistency and / or the like. In one embodiment the infused or non-infused dairy product or dairy liquid, milk and / or non-dairy liquid or milk is included in an amount of about 150-250ml + / -10ml per 250ml of the drink, and preferably about 200ml + / -10ml per 250ml of the drink. In one example the infused or non-infused dairy product or dairy liquid, milk and / or non-dairy liquid or milk is included in an amount of about 60° / o-99° / o + / -5%w / v, and preferably about 80% + / -5%w / v. In one embodiment one or more nuts, ground nuts or nut products are included in the drink. In one embodiment the one or more nuts or nut products are included in the drink in the form of a nut milk. Preferably the water, purified water, distilled water and / or an aqueous liquid used in the drink is the liquid used, at least in part, to make the nut milk used in the dnnk. Thus, preferably there is an amount of about 70-90ml + / -5ml of nut milk per 250ml of the drink. Further preferably the nut milk is used in an amount of 75ml + / -5ml per 250ml of the drink. In one example, the nut milk is used in an amount of 28-36% w / v, and further preferably 30% w / v. Preferably the one or more nuts or nut products are ground, and further optionally sieved or filtered, prior to including in the drink or being added to a liquid or the water for inclusion in the drink. Preferably the one or more nuts or nut products include any or any combination of cashew nuts, almonds, walnuts, pistachio nuts and / or the like. In one embodiment the at least one flavouring agent or flavour masking agent is a natural flavouring agent or flavour masking agent, or further includes any or any combination of a plant based flavouring, liquorice, agaric acid, beta-asarone, honey, cormarin, hypericin, quassine, pulegone, thujone, aloin, hydrocyanic acid, santonin, star aniseed, lemon, lemongrass, lime juice, fruit juice, strawberry, vanilla, chocolate, banana, raspberry, methyl eugenol, dates and / or the like. However, other natural and / or synthetic flavouring agents of the above, other flavouring agents or combination of flavouring agents could be used if required. Preferably the at least one flavouring agent or flavour masking agent has known health and / or therapeutic benefits of its / their own. For example, anise seed is known to have anti-fungal, antibacterial and anti-inflammatory properties. For example, fennel seed is known to improve digestive health, regulate blood pressure, improves the appearance of skin and / or the like. For example, dates are high in antioxidants, vitamins and minerals and provide fiber. In one embodiment the at least one flavouring agent or flavour masking agent is used in an amount of l-10g + / -0.5gper 250ml of drink, and further preferably l-3g + / -0.5g per 250ml of drink. In one example, the at least one flavouring agent or flavour masking agent is used in an amount of 0.4%-4% + / -0.2% w / v, and further preferably 0.4%-1.2% + / -0.2% w / v. In one embodiment the at least one flavouring agent or flavour masking agent consists of fennel and / or fennel seeds. 03 05 24 In one embodiment the fennel and / or fennel seeds is used in an amount of 0.3-2.0g + / -0.1g per 250ml of drink, and further preferably 1 -5g per 250ml of drink. In one example the fennel and / or fennel seeds is used in an amount of 0.12%-0.8O / o + / -0.04% w / v, and further preferably 0.6% + / -0.04% w / v. In one embodiment the at least one flavouring agent or flavour masking agent consists of star aniseed, anise seeds and / or aniseed. In one embodiment the star aniseed, anise seeds and / or aniseed is used in an amount of 0.3-2.0g + / - 0.1g per 250 ml of drink, and further preferably 1.5g + / -0.1g per 250 ml of drink. In one example the star aniseed, anise seeds and / or aniseed is used in an amount of 0.12%-0.8% + / -0.04% w / v, and further preferably 0.6% + / -0.04% w / v. In one embodiment the drink further includes at least one sweetener or sweetening agent. Preferably the at least one sweetener or sweetening agent is a natural sweetener or sweetening agent, such as for example, honey or dates. However, other sweeteners could be used as required, such as for example, any or any combination of acesulfame K, aspartame, saccharin, sorbitol, sucralose, stevia, xylitol, glucose, sugar, sugar cane and / or the like. In one embodiment the at least one sweetener or sweetening agent is used in an amount of 4-10g + / -lg per 250 ml of drink, preferably 6-8g + / -lg per 250ml pf drink, and further preferably 7g + / -1g per 250ml of drink. In one example the at least one sweetener or sweetening agent is used in an amount of 1.6%-4% + / -0.4% w / v, preferably 2.4%-3.2% + / -0.4% w / v, and further preferably 2.8% + / -0.4% w / v. In one embodiment the drink and / or the at least one flavouring agent or flavour masking agent includes an amount of one or more fresh and / or dried fruits, such as for example, dates, apricots, raisins, sultanas, figs, prunes, peaches and / or the like. The fresh or dried fruit can be used to provide flavour as a flavouring agent and / or flavour masking agent, provide texture, fibre, as a natural sweetener or sweetening agent or and / or the like. In addition, or as an alternative, the dairy and / or non-dairy milk can be infused with one or more fresh and / or dried fruits. In one embodiment any solid components added to the drink, dairy and / or nondairy milk, such as for example the fruit, dried fruit, dates, seeds and / or stones in the fruit added into the drink during the manufacturing process are removed from the final drink product during the manufacturing process. For example, the drink can be sieved and / or filtered during manufacture. In one embodiment any solid components of the drink are added into the dairy and / or non-clairy milk for infusion and, after a pre-determined period of time or after infusion, the solid components are filtered and / or sieved to remove the same. Preferably the infused and filtered dairy and / or non-dain milk is then added to one or more other ingredients to form the drink. In one embodiment the dried fruit, fresh fruit and / or dates are added during the manufacturing process of the health drink and / or during production of the infused dairy and / or non-dairy milk. Preferably the dried fruit, fresh fruit and / or dried dates are allowed to soak in the Equid drink, in addition to the infusion of the dairy and / or non-dairy milk for a pre-determined period of time to allow flavour and / or sweetness from the same to pass into the drink prior to removal of the fruit or dates at or towards the end of the manufacturing process. For example, the predetermined time could be 30 minutes + / -5 minutes. In one embodiment the amount of fresh and / or dried fruit is used in an amount of 8-20g + / -1g per 250 ml of drink and / or dairy and / or non-dairy milk, and further preferably in an amount of 12-13g+ / -lg per 250 ml of drink and / or dairy and / or non-dairy milk. 03 05 24 In one example the amount of fresh and / or dried fruit is used in an amount of 3.2%-8% + / - 0.4% w / v, and further preferably in an amount of 4.8%- 5.2% + / -0.4% w / v. In one embodiment the drink includes no preservatives or preservative agents. In one embodiment the drink includes at least one preservative agent. For example, the at least one preservative agent could include sodium benzoate, potassium sorbate and / or the like. In one embodiment the drink includes at least one additive. For example, the drink can include one or more vitamins and / or minerals and / or the like. In one embodiment the drink includes one or more anti-oxidants, such as for example, ascorbic acid, hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertbutylhydroxy quinone (TBHQ), propyl gallate (PG) and / or the like. In one embodiment the drink includes one or more colouring agents. Preferably the one or more colouring agents are natural colouring agents, such as for example, one or more plant based colouring agents. Preferably the one or more colouring agents include any or any combination of curcumin, riboflavins, cochineal, chlorophylls, caramels, carotenoids, beetroot red, betanin, anthocyanins, vegetable carbon, calcium carbonate, titanium dioxide, iron oxide, iron hydroxide and / or the like. In one embodiment the drink is white or substantially white in colour and further preferably has the appearance of a milk drink. In one example, one or more texturizing agents are included in the drink, such as for example a starch-based agent, one or more emulsifiers, stabilizers, thickeners, bulking agents and / or the like. Preferably the drink is stored in a container, such as for example a glass bottle, plastic bottle and / or the like. In one embodiment the health drink consists entirely of natural products, agents and / or components, such as for example, plant-based products, natural minerals and / or the like. In one embodiment the health drink includes the shilajit, water, the daw milk and the non-dairy milk, the at least one flavouring agent or flavour masking agent, and at least one sweetening agent. In one embodiment the health drink includes or consists of the shilajit, water, the dairy milk and / or non-dairy milk, the star aniseed, dried dates, the fennel seeds and honey. Preferably the non-dairy milk is nut milk. In one embodiment the health drink includes or consists of 0.625g shilajit, 75ml water, 200ml dairy and / or non-dairy milk, 1.5g star aniseed, 0.3g dried dates, 1.5g fennel seeds and 7g of honey. In one embodiment the health drink includes or consists of 0.2-0.3% w / v shilajit, 25-30% v / v water, 70-74% v / v dairy and / or non-dairy milk, 0.5-0.6% w / v star aniseed, 0.1-0.2% w / v dried dates, 0.5-0.6% w / v fennel seeds and 2.5-2.6% w / v of honey. Preferably the non-dairy milk comprises 3.75g cashews, 3.75g walnuts, 2.5g pistachios and 2.5g almonds per 250ml drink and / or 1.3-1.4% cashews w / v, 1.3-14% w / v walnuts, 0.9-1.0% pistachios w / v and 0.9-1.0% w / v almonds. According to a second embodiment of the present invention there is provided a therapeutic composition according to claim 1. Preferably a therapeutic acceptable amount of shilajit is used in the composition. Preferably the therapeutic composition is in liquid form and is suitable for oral consumption. Preferably reference to health drink and therapeutic composition can be used interchangeably in this document. According to a further aspect of the present invention there is provided a method of manufacturing a health drink according to claim 24. Preferably the infused dairy and / or non-dairy milk acts as at least carrier agent for the shilijat or at least one further carrier agent is included for the drink and / or shilijat. Preferably the shilajit is dissolved or substantially dissolved in the at least one carrier agent at about 100°C, although it could be dissolved at room temperature (i.e. 21 degrees Celsius) or in hike warm water (for example 35-42 degrees Celsius). For example, the shilajit can be dissolved in boiling water. The method includes mixing a dairy milk and non-dairy milk together, and further preferably includes heating the same. Preferably the dairy and non-dairy milk is heated to a temperature or about 80-90°C, and further preferably about 84°C. Preferably the non-dairy milk is formed by grinding one or more nuts or nut products and mixing the same with water. Preferably once the one or more ground nuts or nut products are mixed with water, the mixture is sieved, filtered and / or the Eke at least once to remove pulp and / or solid matter. For example, the mixture could be sieved using a sieve or cheese cloth. Preferably the nut mixture is sieved and / or filtered such that all or substantially all of the pulp and / or solid matter is removed from the liquid. The remaining liquid forms the non-dairy milk or nut milk for inclusion in the drink. Any or any combination of star aniseed, dried fruit or fennel seeds are allowed to soak in the dairy and / or non-dairy milk of the drink for a pre-determined period of time sufficient to soften the same and form a softened, infused / soaked flavoured mixture. For example, the pre-determined period of time could be 30 minutes in one example. Preferably the softened, soaked / infused flavoured mixture is then sieved and / or filtered such that all or substantially all of the pulp and / or solid matter is removed from the flavoured mixture. Preferably the flavoured infused mixture is then added to the shilajit. Preferably honey is added to the mixture with the shilajit. Preferably the composition or drink has a shelflife of approximately 3 weeks without the use of preservatives if kept refrigerated, such as for example at approximately 5°C. Preferably one or more preservative agents can be added to the drink or composition to increase the shelf life of the same. According to a yet further embodiment of the present invention there is provided a method of manufacturing a therapeutic composition. According to a yet further embodiment of the present invention there is provided a method of using a health drink and / or therapeutic composition. Preferably the method includes a human or animal consuming the health drink and / or therapeutic composition via an oral route. A detailed embodiment of the present invention will now be described with reference to Example 1. Example 1 To make up a batch of 40 x 250ml bottle batch: 8L UHT semi-skimmed milk; 3L water; 150g cashew nuts; 03 05 24 100g almonds; 150g walnuts; 100g pistachios; 60g star aniseed; 143g dried dates; 60g fennel seeds; 20 tablespoons (283.5g) of honey; 25g shilajit. There is some evaporation of the liquid during the cooking process. Methodology 1. Pour the UHT semnskimmed milk into a metal reservoir and add the at least one flavouring agent or flavour masking agent in the form of star aniseed, dried dates and fennel seeds and leave the same to soak until soft, which in one example is approximately 30 minutes. Sieve or filter the solid matter from the milk once infusion of the agents has taken place. 2. Place all the whole nuts in a separate reservoir, grind the nuts and add the water and blend together to form a nut mixture. Strain the nut mixture using a fine sieve or cheese cloth until all or substantially all of the pulp / solid matter has been removed, thereby leaving a Equid nut milk. 3. Mix the nut milk with the UHT milk and heat the milk mixtures at a temperature where the milk is heated but does not congeal, typically at about 84°C in one example. Alternatively the heating step can take place during the infusion step 1 above. 4. Add the shilajit and 250-300ml of boiling water in a separate reservoir until the shilajit starts to melt and form a concentrate solution of shilajit. 5. Add the concentrate solution of shilajit to the infused milk mixtures and continue to heat to about 84°C. 6. Add the honey to the heating liquid until fully dissolved to form the finished drink. 7. Pour the finished drink into glass bottles for consumption. The resulting health drink is formed entirely from natural products and has health benefits associated with the shilajit and also the other natural components contained in the drink, such as the aniseed, fennel seeds, nuts, honey and dates. It will be appreciated that the health drink can also be provided as a therapeutic composition in liquid form suitable for oral consumption. It will also be appreciated that additional and / or alternative ingredients can be provided to increase the shelf life of the product, to provide different flavours of the product, to change the viscosity of the product, to change the colour and / or texture of the product and / or the like. 20 09 24

Claims

1. A method of manufacturing a health drink, said health drink including an infused dairy milk and / or non-dairy milk, said method including the steps of: infusing the dairy and / or non-dairy milk with at least one flavouring agent or flavour masking agent, and adding an amount of shilajit into the mixture; wherein the step of infusing includes soaking the at least one flavouring agent or flavour masking agent in the dairy and / or non-dairy milk for a pre determined period of time equal to or at least 10 minutes + / -5 minutes, and heating the same during the infusing step at a temperature above 22°C; and wherein the at least one flavouring agent or flavour masking agent is anise seed, aniseed, star aniseed, fennel and / or fennel seed;.2.The method according to claim 1, wherein the dairy and / or non dairy milk is heated to between 70-90 degrees Celsius during the infusing step.3.The method according to any preceding claim, wherein the dairy and / or non-dairy milk is heated to between 80-90 degrees Celsius during the infusing step.

4. The method according to any preceding claim, wherein the dairy and / or non-dairy milk is heated to 84 degrees Celsius + / -1 degree Celsius during the infusing step.

5. The method according to any preceding claim, wherein the pre-determined period of time is equal to or at least 15 minutes + / -5 minutes; is equal to or at least 20 minutes + / -5 minutes; is equal to or at least 25 minutes + / -5 minutes or is equal to or at least 30 minutes + / -5 minutes.

6. The method according to any preceding claim, including filtering and / or sieving the drink prior to producing a final drink product and / or mixing the shilijat.20 09 24