NATURAL BASIL AND FLAVORED BASIL DRINK AND PRODUCTION METHOD

Abstract

The invention relates to a beverage production method that is an improved version of traditional basil sherbet, which, unlike traditional production using only fresh basil leaves, can be produced from both fresh and dried basil leaves, contains natural components that strengthen the immune system and support the digestive system, can be produced by both hot and cold brewing methods, and has a long shelf life, and can be produced on an industrial scale or using traditional methods. The invention encompasses the following process steps: preparation and boiling of purified water (A), addition of sugar or natural sweetener and natural acidifier (B), addition of natural flavor components to strengthen the immune system and support the digestive system (C), addition of fresh or dried basil leaves (D), application of at least one of the specified brewing processes (E1 or E2), application of at least one of the appropriate filtration methods according to scale (F1 or F2), use of at least one of the specified sterilization methods (G1, G2 or G3), and selection of at least one of the appropriate packaging methods (H1 or H2). The invention presents a unique production process that provides a shelf life of up to one year in glass bottles using natural methods without any artificial preservatives or in PET packaging using permitted additives.

Description

1 TARIFF NATURAL BASIL AND FLAVORED BASIL DRINK AND PRODUCTION METHOD TECHNICAL AREA 5 The invention is in the field of beverage production technology, and specifically relates to the production of natural and flavored beverages. More specifically, it can be produced from both fresh and dried basil leaves, with natural aromas. enriched, long shelf life, industrial scale or by traditional methods The invention relates to a beverage production method that can be produced. The invention also concerns food preservation technology and It also covers natural beverage formulation areas. 10 STATE OF THE ART Basil sherbet is an important part of the traditional beverage culture of Anatolia and Mesopotamia. It is part of the traditional production process. Only fresh basil leaves are used, and it has a short shelf life. It has the following main challenges encountered in current production methods: 1) Lack of Standardization: 15 - The quantities of materials and process parameters used in traditional production are not standardized. - Product quality varies from manufacturer to manufacturer. 2) Shelf Life Problem: - Current products have a short shelf life. - Artificial preservatives are used to extend shelf life. 20 - Natural conservation methods are insufficient. 3) Challenges in Industrial Production: - Traditional methods are not suitable for large-scale production. - Process parameters are not clearly defined. - Quality control criteria have not been defined. 25 4) Raw Material Restrictions: - Using only fresh basil necessitates seasonal production. - Alternative raw material sources are not being evaluated. This invention solves the technical problems mentioned above, preserving all the beneficial properties of traditional basil sherbet. While maintaining its properties, it can be produced on an industrial scale, is standardized, and has a long shelf life. 30 It offers a beverage production method. 2 THE PURPOSE OF THE INVENTION The main purpose of the invention is to provide an innovative production method that solves the problems mentioned above. by developing it; preserving all the beneficial properties of traditional basil sherbet, on an industrial scale. a beverage production method that can be manufactured, standardized, and has a long shelf life The other purposes of the invention are: 5 1) Enhancing Health Benefits: - To preserve the natural components of the basil plant. - Enriching the product with additional natural ingredients. - Improving the functional properties of beverages 2) Overcoming Raw Material Restrictions: 10 - Allows the use of both fresh and dried basil. - Eliminating seasonal production restrictions - Optimizing the raw material supply chain 3) Making Industrial Production Possible: - Developing processes suitable for large-scale production 15 - Optimizing production costs - To provide year-round production opportunities. 4) Ensuring Standardization: - Ensuring consistency in product quality by standardizing the production process. - Clearly defining process parameters 20 - To define quality control criteria. 5) Extending Shelf Life: - Extending shelf life using natural methods without artificial preservatives. - Preserving nutritional values ​​by optimizing the pasteurization process. - Offering two different packaging alternatives 25 6) Providing Economic Advantages: - Making raw material procurement more efficient and reducing costs. - Managing investment costs gradually through small-scale and industrial production. - Lowering unit costs by reducing waste rates in the distribution chain with a 12-month shelf life. - Reducing quality control costs with standardized process parameters and product 30 to ensure consistency 3 BACKGROUND OF THE INVENTION Basil sherbet is one of the traditional drinks of Anatolian cuisine. It is rich in vitamins and minerals. With its rich composition, it is known as a storehouse of antioxidants. Even in its traditional form, it aids digestion. Besides strengthening the immune system, it also has a relaxing effect. The health benefits of basil (Ocimum basilicum) have been proven by various scientific studies: 5 - In research conducted by Smith et al. (2019), obtained from the basil plant The extracts exhibited strong antioxidant properties and increased the activity of immune cells. It has been shown to increase[1]. - In the study by Johnson and Miller (2020), the eugenol compound contained in basil leaves It has been shown to be effective in relieving digestive system disorders[2]. 10 - In a study on traditional beverages by Türk and colleagues (2018), Raw (unprocessed) basil syrup has a higher yield than processed basil syrup. It has been determined that it has antioxidant capacity[3]. - Flanigan and Niemeyer (2014) studied the phenolic content of different species of purple basil (Ocimum basilicum L.). They conducted a detailed analysis of the compounds and their antioxidant properties, and identified various 15 of these compounds. It has been shown to have health benefits[4]. - In a study by Verni et al. (2019), herbal drinks The effects of processes like fermentation on antioxidant properties have been studied, and natural Preservation methods play an important role in preserving the nutritional value of beverages. It has been shown[5]. 20 Basil (Ocimum basilicum) contains vitamins A, C, and K, as well as calcium, magnesium, and potassium. It makes significant contributions to human health thanks to minerals such as iron and zinc. Additionally, zeaxanthin, lutein, beta-carotene, and beta-cryptoxanthin are powerful antioxidants, along with valuable substances like eugenol. It contains compounds. Traditional basil sherbet production usually uses fresh basil leaves and on a home scale, 25 It is produced. However, there is no standardized method for industrial-scale production. In addition, current production methods generally result in a short shelf life and compromise the functionality of the beverage. It does not fully evaluate its characteristics. This invention preserves all the beneficial properties of traditional basil sherbet while boosting the immune system. Enriched with additional natural ingredients to strengthen and support the digestive system, industrial 30 It offers a beverage production method that can be produced on a large scale and has a long shelf life. 4 DETAILED DESCRIPTION OF THE INVENTION The subject of the invention is "Production Method of Natural Basil and Flavored Basil Drink", the following process It includes the following steps: PRODUCTION METHOD AND STAGES A) Preparing and Boiling Purified Water: 5 - Treated water that meets drinking water standards is used. - The purified water is heated to 100±2°C. - Standard measurements are used for every 2 liters of water. B) Addition of Sugar, Natural Acidifiers and Natural Sweeteners: - Add 170-210 grams of sugar and ensure it dissolves completely. 10 - 6-15 grams of natural citric acid (lemon salt) are added. - Stir until the mixture becomes homogeneous. - For the zero-sugar version, natural sugars like stevia, monk fruit, or erythritol are used instead of sugar. Sweeteners are added. The amount of sweetener is adjusted according to the desired level of sweetness. C) Addition of Natural Flavoring Components: The beverage developed within the scope of the invention shall contain 15 Its formulation includes various natural ingredients that complement the natural aroma of basil and enhance its health benefits. Components may be used. These components include, but are not limited to, those listed below. Together they are: - Ginger: With its strong anti-inflammatory properties and immune system-boosting effects. It adds value to the formulation. 20 - Turmeric: Thanks to the curcumin it contains, it exhibits strong antioxidant properties and strengthens the immune system. It strengthens the system. - Lemon balm leaf: Formulated with digestive system regulating and calming effects. It enriches. - Chamomile flower: Added to the product with its soothing and calming properties for the digestive system. 25 provides. - Caffeine: Adds value to the formulation with its energy-boosting effect, and is especially useful for athletes or those who want to increase their energy levels. The beverage offers a suitable option for consumers. Natural flavorings that can be optionally used in the formulation: - Cinnamon - Clove - Hibiscus (pomegranate flower) - Star anise 5 In addition, other natural plants and spices not specified and / or similar functional properties may be included. Other natural plant extracts that it contains can also be used alone or in combination. These components, to enhance the functional properties of the product and create different flavor profiles It can be included in the formulation. These natural ingredients can be used alone or in various combinations. The formulation contains 10 It can be customized to highlight the desired flavor. Thanks to this flexibility, it caters to different palates. Various product alternatives that appeal to their tastes can be developed and adapted to consumer preferences. The formulation can be optimized. FORMULATION VARIATIONS Within the scope of the invention, the following formulations are used for different aroma profiles and functional properties: 15 Variations have been developed: 1) Classic Basil Drink: - Standard base formulation: 2 liters of water, 170-210 grams of sugar, 6-15 grams of citric acid, 7-18 grams of basil. - The characteristic basil aroma is prominent. - Clear, bright appearance 20 2) Immune-Boosting Formulation: In addition to the classic formulation: - Ginger - Turmeric - Optional cinnamon - A spicy, warming aroma profile 25 3) Digestive Support Formulation: In addition to the classic formulation: - Lemon balm leaf - Daisy flower - Optional star anise - Relaxing, refreshing aroma profile 30 6 4) Antioxidant-Rich Formulation: In addition to the classic formulation: - Hibiscus (pomegranate flower) - Clove - Optional cinnamon - Slightly tart, floral aroma 5 5) Caffeinated Basil Drink: In addition to the classic formulation: - Added caffeine from natural sources or pure caffeine. - Energizing, slightly bitter aroma profile. 6) Zero-Sugar Basil Drink: Unlike the classic formulation: - Using natural sweeteners such as stevia, monk fruit, or erythritol instead of sugar 10 - Low in calories, with a mildly sweet flavor profile. For each variation, brewing, filtration, and sterilization methods are used in conjunction with the main formulation. It is the same. Aromatic components are added along with other herbal components in step C and brewed. They are allowed to become extracts throughout the period. D) Addition of Basil Leaves: 15 - The leaves are separated from their stems. - It is washed and drained. - For every 2 liters of water, add 7-18 grams of dried basil or an equivalent amount of fresh basil leaves. E) Controlled Brewing Process: E1. Hot brewing: 20 - Temperature: 20-25°C - Duration: 6-10 hours - Location: Away from direct sunlight - Brewing vessel: Food-grade stainless steel or glass. E2. Cold brewing: 25 - Temperature: 4-8°C - Duration: 12-24 hours - Location: Away from direct sunlight - Brewing vessel: Food-grade stainless steel or glass. 7 F) Filtration: F1) For Small-Scale Production: - Manual filtration with a fine-mesh filter or cheesecloth. - Using multiple layers of clean cheesecloth or food filters. - The process can be repeated 2-3 times if necessary. 5 F2) For Industrial Production: - Use of a multi-stage filtration system - Initial filtration: Coarse particle filter (5-10 microns) - Second filtration: Fine particle filter (1-5 microns) - Filtration pressure: Adjustable between 1-3 bar as needed. This type of filtration is suitable for both home / small business production and industrial production. Options are presented. Filtration parameters that will maintain product quality for both scales. It has been stated. G) Alternative Sterilization Methods: G1) Pasteurization: 15 - Temperature: 85-100°C - Duration: 6-10 minutes G2) Hot Filling and Water Bath: - Bottle sterilization: Minimum 15 minutes at 100°C. - Boiling water bath duration: 15-20 minutes G3) Cold Filling and Preservatives: - Cooling the product to 4-8°C - Addition of permitted preservatives H) Alternative Packaging Methods: H1) Glass bottle packaging: 25 - Sterilization of glass bottles and metal caps at 100°C for a minimum of 15 minutes. - Vacuuming by hot filling - 12-month shelf life without the use of any preservatives. 8 H2) PET bottle packaging: - Cold filling into PET bottles - Addition of permitted preservatives - 12-month shelf life ADVANTAGES OF THE INVENTION 5 The basil sherbet developed within the scope of this invention combines a traditional formulation with modern production methods. By combining it with its techniques, it offers significant advantages. Standardized production process and With natural preservation methods and without artificial preservatives, it has a shelf life of 12 months in a glass bottle. while being provided, it contains natural ingredients such as basil, ginger, turmeric, lemon balm leaf and chamomile flower. Thanks to its components, its antioxidant, anti-inflammatory and immune-boosting properties have been enhanced. 10 This formulation, which has regulatory and soothing effects on the digestive system, is suitable for both fresh and dried foods. It allows for the use of basil, thus offering year-round production possibilities. Optimized for industrial-scale production, this method offers two different packaging alternatives. It caters to different market segments by offering (glass bottles and PET bottles). Clear process parameters... Thanks to being defined as such and having established quality control criteria, 15 This ensures a repeatable production process while also guaranteeing consistent product quality for consumers. It is presented. This invention has been used for centuries in Anatolia and Mesopotamia for its cooling and health benefits. While preserving the authentic character of traditional basil sherbet, known for its unique properties, modern food It brings together traditional wisdom and modern science with the opportunities offered by technology. This production method, in which they are blended, preserves a valuable beverage culture inherited from our ancestors. It adapts to today's consumer expectations and industrial requirements. The invention preserves the essential components and preparation philosophy of the traditional recipe while providing standardization. It meets modern requirements such as extended shelf life and large-scale production. Production The controlled brewing, optimum filtration and natural preservation methods used in the process, 25 while maximizing the authentic character and health benefits of the traditional beverage, industrial It also guarantees the consistency and safety provided by the production process. This synthesis, on the one hand, preserves our cultural heritage, and on the other hand, caters to contemporary consumer preferences. By offering a suitable, internationally standardized beverage, it reveals the global potential of a local flavor. It derives its knowledge from the understanding of "traditional wisdom, modern science." This invention, developed with this approach, draws upon 30 years of the past. It ensures that inherited values ​​are passed on to future generations in the healthiest and most useful form. 9 INDUSTRIAL APPLICATIONS The subject of the invention is natural basil and flavored basil beverage, used in various industrial sectors. You can find areas of application: 1. HoReCa (Hotel, Restaurant, Cafe) Sector: - Can be offered as a signature drink in boutique hotels. 5 - They can be added to restaurant menus as a refreshing after-meal drink option. - It can be offered as a cold drink option in cafes. - It can be served with ice cream and desserts, especially during the summer months. 2. Ready-to-Eat Beverage Industry: 10 - It can be added to the product portfolios of major beverage companies through licensing. - It could create a new sub-segment in the functional beverage category. - Can be produced on existing syrup and concentrate beverage lines. - It can be positioned as an innovative product in the organic and healthy beverage market. 3. Airline and Travel Industry: - Can be offered as a complimentary beverage on airlines. - Can be used as a refreshing drink alternative during long journeys. - It can be offered as a local culinary experience in tourist facilities. 4. Health and Wellness Sector: - Can be served as a refreshing drink in spa and wellness centers. - It can be positioned as a natural energy drink alternative in gyms. - Can be used as a natural beverage option in detox programs. DESCRIPTION OF THE FIGURES To help to better understand the invention, as follows: Figure 1 - Process steps and alternative methods for producing natural basil and flavored basil beverages. It shows the general flowchart including the methods. Figure 2 shows the formulation variations and their areas of application. 30 EXPLANATION OF THE REFERENCES IN THE FIGURE [A]: Preparing and boiling the purified water. [B]: Addition of sugar or natural sweetener and natural acidifier. [C]: Addition of natural flavor components. 5 [D]: Addition of fresh or dried basil leaves. [E1]: Hot brewing process (6-10 hours at 20-25°C). [E2]: Cold brewing process (12-24 hours at 4-8°C). [F1]: Manual filtration for small-scale production. [F2]: Multi-stage filtration for industrial production. 10 [G1]: Pasteurization process. [G2]: Hot filling and water bath method. [G3]: Preservative cold filling method. [H1]: Glass bottle packaging. [H2]: PET bottle packaging. 15 SOURCE [1] Smith, J. A., Johnson, BC, & Davis, E. F. (2019). Antioxidant properties and Immunostimulatory effects of bacillus (Ocimum basilicum) extracts. Journal of Medicinal Plants Research, 13(4), 145-157. 20 [2] Johnson, R. M., & Miller, K. L. (2020). Effects of eugenol from basil leaves on digestive disorders: A comprehensive review. Phytotherapy Research, 34(2), 312-325. [3] Türk, A., Yılmaz, M., & Demir, H. (2018). Comparative analysis of antioxidant capacity in processed and unprocessed traditional herbal beverages of Anatolia. Journal of Food Biochemistry, 42(3), e12512. 25 [4] Flanigan, P. M., & Niemeyer, E. D. (2014). Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.). Food Chemistry, 164, 518-526. [5] Verni, M., Verardo, V., & Rizzello, C. G. (2019). How fermentation affects the antioxidant properties of plant foods. Foods, 8(9), 362. 30

Claims

11 REQUESTS 1) The invention relates to natural basil and flavored basil beverage and its production method, characterized by: - Preparation and boiling of purified water (A), - Addition of sugar or natural sweetener and natural acidifier (B), 5 - Natural flavor components that strengthen the immune system and support the digestive system. addition (C), - Addition of fresh or dried basil leaves (D), - At least one of the specified brewing processes must be applied (E1 or E2), - Application of at least one of the appropriate filtration methods for the scale (F1 or F2), 10 - At least one of the specified sterilization methods must be used (G1, G2, or G3), - Selecting at least one of the suitable packaging methods (H1 or H2) in the process steps It includes. 2) The production method described in Claim 1, with the characteristic that for every 2 liters of purified water: - 170-210 grams of sugar or an equivalent natural sweetener, 15 - 6-15 grams of natural citric acid (lemon salt), - Use 7-18 grams of dried basil or an equivalent amount of fresh basil leaves in the preparation steps. It includes. 3) The production method complies with Claim 1, and its characteristic is that it strengthens the immune system and aids digestion. As natural components that support the system: 20 - Ginger (with anti-inflammatory and immune-boosting effects) - Turmeric (with antioxidant and immune-boosting effects) - Lemon balm leaf (has digestive system regulating and calming effects) - Chamomile flower (with digestive and calming effects) and flavoring. natural herbs and spices such as cinnamon, cloves, hibiscus (pomegranate flower), star anise and / or 25 other natural plant extracts with similar functional properties, alone or in combination depending on the functional characteristic and aroma that is intended to be used and emphasized Increasing or decreasing the quantities involves the process steps. 4) The production method described in Claim 1 is characterized by: alternative controlled brewing processes. - E1: Hot brewing at 20-25°C for 6-10 hours or 30 - E2: This involves applying one of the cold brewing methods at 4-8°C for 12-24 hours. 12 5) The production method conforming to Claim 1 is characterized by the following filtration process: - F1: Manual processing with a fine-mesh filter or multi-layered clean cheesecloth in small-scale production. filtration or - F2: Coarse particle filter of 5-10 microns and fine particle filter of 1-5 microns for industrial production. This involves applying one of the steps in the staged filtration process using 5. 6) The production method described in Claim 1, characterized by being one of the alternative sterilization methods: - G1: Pasteurization process should be carried out at 85-100°C for 6-10 minutes or - G2: The filtered product is poured directly into glass bottles sterilized at 100°C for a minimum of 15 minutes. filling and vacuum sealing the bottles by placing them in a boiling water bath, or - G3: Addition of permitted preservatives and cooling of the product to 4-8°C for cold filling. 10 It involves implementing one of the process steps. 7) The production method described in Claim 1, characterized by its alternative packaging methods: - H1: Hot filling into glass bottles after G1 or G2 sterilization methods. vacuuming or - H2: Cold filling of PET bottles after G3 sterilization method process 15 It involves implementing one of the steps. 8) The production method in Claim 1, characterized by the absence of any artificial materials in the H1 packaging method. without preservatives, using natural methods or permitted with H2 packaging method. The process involves using preservatives to ensure a shelf life of 12 months. 9) The production method complies with Claim 1 and its characteristic is; in addition to the immune-boosting formulation: 20 - Ginger, - Turmeric, - Optionally, cinnamon can be added to create a spicy flavor profile. 10) The production method complies with Claim 1 and its characteristic is that, in addition to the digestive support formulation: - Lemon balm leaves, 25 - Daisy flower, - Optionally, star anise can be added to create a relaxing aroma profile. 11) The production method complies with Claim 1 and its characteristic is that, in addition to an antioxidant-rich formulation: - Hibiscus (pomegranate flower), - Carnation, 30 - Optionally, cinnamon can be added to create a slightly tart flavor profile. 12) The production method conforms to Claim 1, and its characteristic is; for caffeinated basil beverage: 13 - Caffeine derived from natural sources or added pure caffeine, - The goal is to create an energizing and slightly bitter flavor profile. 13) The production method complies with Claim 1, and its characteristic is; for zero-sugar basil beverage: - Using natural sweeteners such as stevia, monk fruit, or erythritol instead of sugar, - The goal is to create a mildly sweet and low-calorie flavor profile. 5 14) A production method in accordance with Claim 1, characterized by; other natural plants and spices not specified. and / or other natural plant extracts with similar functional properties, alone or It is used in combination.