COMPOSITION AND PREPARATION METHOD OF A NATURALLY STABLE MICROBIOLOGICAL BEVERAGE.
Patent Information
- Authority / Receiving Office
- TR · TR
- Patent Type
- Applications
- Current Assignee / Owner
- HAKAN UNLUSOY
- Filing Date
- 2026-05-15
- Publication Date
- 2026-06-22
Abstract
Description
NATURAL INGREDIENT, MICROBIOLOGICALLY STABLE BEVERAGE COMPOSITION AND PREPARATION METHOD Technological Field: The invention relates to the field of food technologies, particularly those involving natural ingredients. It deals with beverage compositions and the methods of preparing these beverage compositions. More specifically, the blend consists of licorice root extract, organic apple cider vinegar, and thyme. hydrosol, cold-pressed lemon oil, natural salt mixture, natural mineral water, and soda or containing natural gas and water; synthetic preservatives and synthetic emulsifiers a beverage composition made with natural ingredients that can be prepared without using any other ingredients, and this beverage It relates to the method of preparing the composition. State of the Art: Today, in the non-alcoholic beverage sector, the shelf space for both carbonated and non-carbonated beverages... extending the shelf life, ensuring microbiological safety and the product various protection and stabilization techniques to maintain its stability It is used in most known beverage formulations. synthetic preservatives, acidity regulators, stabilizers, emulsifiers, Sweeteners or similar additives are preferred. Especially those containing plant extracts, essential oils, or natural aromatic components. In beverages, the oil phase is homogeneously distributed within the aqueous phase, and over time... Preventing phase separation within it presents a significant technical problem. Therefore, in known applications, essential oils and hydrophobic aromatics The components are usually synthetic so that they can remain stable in the beverage. or semi-synthetic emulsifiers are used. However, these types of emulsifiers 1. Its use is in terms of natural ingredient and clean label beverage formulations. This creates an undesirable situation. However, ensuring microbiological stability in natural beverages. This also presents a separate technical problem. Plant extracts, natural Acids, hydrosols, and similar compounds derived from fruits or plants can cause microbial infections. It can be structured in a way that is open to development, and therefore the shelf life of the product can be preserved. The use of chemical preservatives for pasteurization, sterilization, or high-pressure processes. Methods such as determining sugar content may be needed. However, these methods... the natural component structure, sensory properties or functional characteristics of the beverage This can negatively affect the quality of its components. In the known state of the art, licorice root, apple cider vinegar, thyme derivatives are also used, Lemon oil, natural salts, and mineral waters are among the ingredients used in food and beverages. It is known to be used individually in this field. However, the aforementioned the components are combined in specific proportions and in a specific order of preparation brought in without the use of synthetic preservatives and synthetic emulsifiers. creating a beverage composition with increased microbiological stability There is no adequate solution in this regard. Therefore, plant extracts, natural sources of acidity, essential oils, hydrosols, containing naturally sourced ingredients such as natural salts and mineral water; however without synthetic preservatives, synthetic emulsifiers and high sugar content A beverage composition is needed that can provide microbiological stability and phase stability. is perceived. Furthermore, the components in question are not only taste or aroma. not for the purpose of combining natural conservation and natural emulsification effects. combined in specific proportions and in a specific order of preparation in such a way as to provide A preparation method that allows for its introduction is also needed. 2. Brief Description of the Invention: The invention describes a product that can be prepared without the use of synthetic preservatives and synthetic emulsifiers. a microbiologically stable beverage composition with natural ingredients and this beverage composition It relates to the preparation method. The beverage composition subject to the invention includes licorice root extract, organic apple cider vinegar, and thyme. hydrosol, cold-pressed lemon oil, natural salt mixture, natural mineral water, and soda or contains natural gas-infused water. The aforementioned components only add flavor to the drink. not for the purpose of adding flavor or taste, but for the microbiological analysis of the beverage composition. They work together to support its stability and phase stability. The purpose of the invention is to combine plant extracts, natural sources of acidity, hydrosols, and volatile compounds. It contains natural ingredients such as oils, natural salts, and mineral water, however A beverage with enhanced microbiological stability due to the absence of synthetic preservatives. The goal is to improve the composition. Another objective of the invention is to ensure the stable presence of the volatile oil phase within the aqueous phase. not requiring the use of synthetic emulsifiers to ensure dispersion, Saponin structures in licorice root extract, natural salt mixture and organic apple A beverage composition with a natural emulsification structure enhanced by vinegar. to present. Another aim of the invention is to combine licorice root extract, organic apple cider vinegar, and thyme. hydrosol, a mixture of cold-pressed lemon oil and natural salt in specific proportions and By combining the components in a specific mixing sequence, the flavor of the ingredients is enhanced. or not for taste purposes, but to provide a natural preservative and stabilizing effect. The goal is to enable them to work together. Another purpose of the invention is to pre-mix natural salt with cold-pressed lemon oil. Mixing or kneading, then adding organic apple cider vinegar and licorice root. Thanks to the sequential addition of the extract and thyme hydrosol, the essential oil phase A preparation method in which the solution is distributed and stabilized in three stages. It is about developing. Another purpose of the invention is to produce natural mineral-based products, which can be prepared with or without gas. Beverage formulations containing water and / or soda, with low additives and natural ingredients. The aim is to provide a viable production approach. Within the scope of this invention, licorice root extract, thanks to the saponin structures it contains, It contributes to natural emulsification; organic apple cider vinegar provides natural acidity. As a source, thyme helps to limit microbial growth. The hydrosol enhances its natural preservative effect with its natural aromatic components; Cold-pressed lemon oil forms an essential oil phase, enhancing the sensory profile and natural properties. It supports the protective effect; the natural salt mixture, on the other hand, enhances the lemon oil's preservative properties. By ensuring its dispersion, it contributes to emulsion formation and mineral balance. It is located. Thanks to this structure, the invention is a chemical preservative, a synthetic emulsifier and a high-performance product. Made with naturally sourced ingredients, without the need for added sugar. It provides a stable beverage composition through its preservative and emulsification effects. Description of the Invention: This detailed description describes the invention as a microbiologically stable beverage of natural ingredients. The composition and method of preparing this beverage will provide a better understanding of the subject. for the purpose of understanding and without creating any limiting effect. This is explained with examples. The subject matter of the invention is beverage composition, natural component structure, and functional beverages. due to its nature that can be evaluated within the scope of this specification. It can also be described as a "functional balance drink." This expression refers to any It does not make any claims of therapeutic or pharmaceutical effects, and the composition of the beverage... It indicates its technical structure based on natural components. 4. The beverage composition of the invention; generally, licorice root extract, organic apple. vinegar, thyme hydrosol, cold-pressed lemon oil, natural salt mixture, natural It includes mineral water and soda or natural gas water. Within the scope of the invention The mentioned components are used solely to add flavor or aroma to the beverage. No, synthetic preservatives and synthetic emulsifiers in the beverage composition Contributes to demonstrating microbiological stability and phase stability without the use of other methods. They are used together in a way that will provide Unless expressly stated otherwise, the percentage rates given within the scope of this specification are as follows: Expressed as a percentage by mass, based on the total mass of the final beverage composition. is doing. The subject of the invention is the licorice root extract included in the beverage composition, licorice root. Licorice root extract is a natural plant extract obtained from the plant. Thanks to the saponin structures it contains, it has a natural composition in the beverage. It contributes to the emulsification effect. Therefore, cold-pressed lemon oil... Components containing volatile oil phases are more stable in the aqueous phase. Its dispersal is supported. Licorice root extract also enhances the sensory qualities of the beverage. softening its profile, forming its plant stem and natural protection It contributes to the support of the system. The aforementioned licorice root The extract should preferably be 0.5% by mass of the total mass of the final beverage composition. 20, more preferably 1–10% by mass, even more preferably about 5% by mass It is located at that rate. The organic apple cider vinegar used in this invention is raw, filtered, and chemically processed. It is a natural source of acidity that you may not have seen before. Organic apple cider vinegar is an ingredient in beverages. Contributes to maintaining pH balance and limiting microbial growth. It provides this. The natural acidity of apple cider vinegar, especially with plant extracts and microbiological stability in aqueous beverage media containing hydrosols It helps to support its production. Also, organic apple cider vinegar is cold-pressed. The oil phase disperses into smaller droplets when combined with lemon oil. It contributes to the emulsion formation process as a support. (mentioned) 5 organic apple cider vinegars, preferably according to the total mass of the final beverage composition. 0.5–15% by mass, more preferably 1–8% by mass, and even more preferably 2.5% by mass. It is at a ratio of 3.5. The thyme hydrosol used in this invention is obtained by steam distillation of the thyme plant. It is a component obtained from natural aromatic water. Thyme hydrosol, Thanks to its natural aromatic components, the beverage's composition retains its natural preservation properties. This supports its effectiveness. Thyme hydrosol, in particular, has microbiological stability. It acts as a contributing plant-derived ingredient in the beverage. It enhances the aroma balance. This ingredient is organic apple cider vinegar and cold. When used with freshly squeezed lemon oil, the beverage has natural antimicrobial protection. It contributes to the system. The aforementioned thyme hydrosol is the final beverage. Preferably 0.1–10% by mass of the total mass of its composition, even more preferably It is present in concentrations of 0.5–5% by mass, or more preferably 1–1.5% by mass. The cold-pressed lemon oil used in this invention is obtained from lemon peel. It is a natural essential oil component obtained through mechanical methods. Cold-pressed lemon. The oil forms a volatile oil phase in beverage compositions, providing both sensory freshness. It contributes to both its effectiveness and its natural protective effect. Lemon oil, naturally... When pre-mixed or kneaded with a salt mixture, the mechanical action of the oil phase... This ensures distribution and initiates the emulsion formation process. This structure allows the oil phase to be more concentrated in the aqueous phase without the use of synthetic emulsifiers. It helps it to disperse evenly. The cold-pressed lemon mentioned... fat, preferably 0.0005–1% by mass of the total mass of the final beverage composition. more preferably 0.001–0.1% by mass, even more preferably 0.003–0.02% by mass It is located at that rate. The natural salt mixture used within the scope of the invention includes rock salt, sea salt and / or It is a natural mineral compound containing spring salt. Natural salt mixture, beverage In addition to supporting its mineral profile, it contains cold-pressed lemon oil. when subjected to pre-mixing or kneading together, the oil phase It contributes to its mechanical breakdown and disintegration. This For 6 reasons, natural salt blends are only an ingredient that provides flavor or mineral enhancement. not only does it not function in this way, but it also plays a role in initiating the natural emulsification process. This is seen. The aforementioned natural salt mixture constitutes the total composition of the final beverage. preferably 0.01–2% by mass, even more preferably 0.02–0.5% by mass, Even more preferably, it is found in a concentration of 0.05–0.1% by mass. The natural mineral water used in the invention contains licorice root extract. used as a carrier liquid in the preparation and in diluting the base mixture. It is a naturally derived aqueous phase component. Natural mineral water is a mineral component of the beverage composition. It contributes to its balance and contains licorice root extract and organic apple cider vinegar. a base mixture containing thyme hydrosol and cold-pressed lemon oil It plays a role in its creation. The aforementioned natural mineral water is the final beverage. Preferably 1–60% by mass, or even more preferably by mass, of the total mass of its composition. It is found in concentrations of 5–40%, or more preferably 15–25% by mass. The soda or carbonated water used within the scope of this invention constitutes the final beverage composition. It is a carbonation source that enables the preparation in gaseous form. Soda or Natural carbonated water is added to the base mixture to create the final beverage composition. This component completes the beverage's carbonated state and enhances the drinking experience. It supports and prevents foaming during filling along with the natural salt mixture. It contributes to the formation of the carbonation profile. The aforementioned soda or Naturally carbonated water, preferably by mass relative to the total mass of the final beverage composition. 30–95%, more preferably 50–85% by mass, even more preferably around 70% by mass It is located at that rate. The sequence of mixing the components in the preparation of the beverage composition that is the subject of the invention. It is of technical importance. In this context, primarily with a natural salt mixture. Cold-pressed lemon oil is mixed or kneaded in a container. This process involves the volatile oil phase of lemon oil acting on salt particles. Pre-dispersion is provided and the first stage of emulsion formation is achieved. The process begins. Then organic apple cider vinegar is added to the mixture, and the acidity increases. By mixing in 7 environments, the oil phase becomes smaller in the aqueous phase. It is encouraged to disperse in the form of droplets. After adding organic apple cider vinegar, the pre-prepared and Chilled licorice root extract is added to the mixture. Licorice root By adding the extract at this stage, the saponin contained within the extract... Their structures contribute to the stability of the oil phase within the aqueous phase. This After processing, thyme hydrosol is added to the mixture to enhance its natural preservative effect. Supporting aromatic components are added to the base mixture. Subsequently... The base mixture is completed by adding natural mineral water. In a preferred application of the invention, licorice root extract, fibrous licorice It is prepared by extracting the root with natural mineral water. This In the process, licorice root is heated, preferably at 60–95°C, even more preferably at 70–90°C, and even further... It is preferably brought into contact with natural mineral water at a temperature of approximately 80°C. The mentioned contact time is preferably 5–60 minutes, or even better, 10–30 minutes. Even better, about 20 minutes. Coarse straining after extraction. The process is carried out, and the resulting extract is preferably subjected to a second heat treatment. It is then rapidly cooled. In a preferred application of the invention, the filtered licorice root extract is preferably... At temperatures of 60–95°C, preferably 70–90°C, and even more preferably around 80°C. It undergoes a second heat treatment. The duration of this second heat treatment is preferably 5– 60 minutes, preferably 10–30 minutes, and even more preferably around 20 minutes. After the second heat treatment, the extract should preferably be left to stand for 5–30 minutes, or even better, 10–15 minutes. within minutes, the temperature range is +5 to +25°C, more preferably +10 to +15°C. It is cooled. The cooled extract is passed through fine filtration and mixed with the base mixture. It is being made ready for use. In a preferred application of the invention, emulsion preparation and base mixing The manufacturing processes are carried out at low temperatures. In this context... Mixing operations are preferably carried out at +2 to +25°C, even more preferably at +4 to +18°C, and even further... 8. Preferably, this is done below +15°C. Soda or natural gas water, however, is preferably at +0°C. between +10°C, more preferably between +2 and +6°C, and even more preferably around +4°C The base is added to the mixture. This reduces carbonation loss and The aim is to preserve the carbonated character of the final beverage. In one application of the invention, the prepared base mixture is packaged and by adding chilled soda or natural gas water to the aforementioned base mixture The final beverage composition is created. Preferably, a certain amount from the base mixture. It is transferred to a glass bottle, then mixed with bottled soda or natural carbonated water. The process is completed. Once the filling is finished, the bottle is sealed and left at room temperature. can be preserved. In the preferred application of the invention, the final beverage its composition undergoes pasteurization or sterilization after filling. It is not being held. The combination of the components within the scope of the invention creates a random aroma. Unlike creating a combination, natural conservation and natural It enables the simultaneous achievement of emulsification effects. Organic apples. Vinegar provides natural acidity, limiting microbial growth, and thyme... The hydrosol, with its natural aromatic components, enhances the preservative effect, while the cold... Lemon oil provides essential oil phase and natural preservatives, while licorice extract contributes to its natural preservative properties. The root extract supports emulsion stability with its saponin structures, natural The salt mixture, on the other hand, provides pre-dispersion of the lemon oil, thus facilitating emulsion formation. It initiates. In one application of the invention, the beverage composition also includes rosemary extract. It may contain. The aforementioned rosemary extract is a natural component of the beverage's composition. an auxiliary herbal supplement that supports its aromatic profile and natural protective effect. It can be used as an extract. Rosemary extract is an essential component of the main composition. It is not a contributing factor, but rather a supportive measure aimed at increasing microbiological stability. It can be selected as a component. In one application of the invention, the beverage composition also includes rose water from which the oil has not been extracted. It contains distillate and / or saffron. The aforementioned rose water from which the oil has not been extracted. distillate is obtained by distilling the rose plant and its aromatic components It is a natural hydrosol / distillate that preserves the natural aromatic properties of the beverage composition. It contributes to this phase. The saffron mentioned is a natural component of plant origin. as the sensory profile and natural component structure of the beverage composition It supports. Microbiological analyses performed on the beverage composition that is the subject of the invention, It supports the technical contribution of the components. In one example application, production In the analyses performed on the sample taken a certain period of time after the date coliform bacteria count, sulfite-reducing anaerobic bacteria count, and staphylococcus count. Low values were obtained in terms of; E.coli O157, Listeria monocytogenes and no Salmonella spp. was detected. These results indicate that... natural acidity source, plant hydrosol, essential oil, saponin-containing extract and by using natural salt components together, without the use of synthetic preservatives. This shows that microbiological stability can be supported. In another example application, the analysis performed on the developed formulation... Yeast and mold counts were found to be at low levels. This result indicates that... the natural ingredients included in the composition are used solely for taste or aroma purposes. not used, also a technical one that supports microbiological stability It reveals that it functions. In this context, the subject of the invention is included in the composition. using field components in specific proportions and in a specific mixing sequence, It allows for the simultaneous achievement of natural conservation and natural emulsification effects. It provides. In a preferred example application of the invention, the total composition of the final beverage approximately 5% by mass licorice root extract, 2.5–3.5% by mass organic apple cider vinegar, 1–1.5% by weight, thyme hydrosol, 0.003–0.02% by weight Cold-pressed lemon oil, mixed with 0.05–0.1% by mass of natural salt, approximately by mass. 70% soda or carbonated water and the remaining amount natural mineral water. This example application does not limit the scope of the invention, and Different applications within the preferred rate ranges mentioned above. It can be improved. Thanks to this structure, the beverage composition covered by the invention contains synthetic preservatives and synthetic materials. A mixture of natural ingredients that does not require the use of emulsifiers. Microbiological stability and phase stability through preservation and emulsification effects. It offers a supported beverage form. 11
Claims
1. It is a microbiologically stable beverage composition with natural ingredients, characterized by: at least one that supports the dispersion of the essential oil phase within the aqueous phase licorice root extract, By providing natural acidity in the beverage composition, it inhibits microbial growth. at least one organic apple cider vinegar that contributes to its limitation, At least one ingredient of thyme to support the natural preservative effect of the beverage composition hydrosol, At least one cold-pressed lemon that forms an essential oil phase in the beverage composition oil, at least one that provides pre-dispersion of the aforementioned cold-pressed lemon oil natural salt mixture, at least one natural mineral water forming the aqueous phase of the beverage composition, Soda or natural gas that allows the beverage composition to be prepared in a carbonated form. It contains carbonated water and does not contain synthetic preservatives or synthetic emulsifiers. It is characterized by...
2. According to claim 1, it is a beverage composition, the characteristic of which is; the aforementioned licorice root. The extract is obtained from the fibrous root of the licorice plant.
3. According to Claim 1, it is a beverage composition whose characteristic is; the aforementioned natural salt. the mixture must contain at least one of the following: rock salt, sea salt, and spring salt. It includes.
4. According to Claim 1, it is a beverage composition whose characteristic is its natural preservative effect. It must contain at least one additional supporting plant extract.
5. According to claim 4, it is a beverage composition characterized by the aforementioned added herbal ingredients. The extract is rosemary extract. 12 6. According to claim 1, it is a beverage composition, the characteristic of which is; the aforementioned licorice root. the extract, preferably by mass, relative to the total mass of the final beverage composition. 0.5–20%, more preferably 1–10% by mass, even more preferably approximately by mass It is found at a rate of 5%.
7. It is a beverage composition according to Claim 1, and its characteristic feature is; the aforementioned organic apple. vinegar, preferably by mass relative to the total mass of the final beverage composition. 0.5–15%, more preferably 1–8% by mass, even more preferably 2.5–3.5% by mass It is found in that ratio.
8. It is a beverage composition according to Claim 1, and its characteristic feature is; the aforementioned thyme. hydrosol, preferably by mass relative to the total mass of the final beverage composition. 0.1–10%, more preferably 0.5–5% by mass, even more preferably 1–1.5% by mass It is found in that ratio.
9. According to Claim 1, it is a beverage composition, characterized by its cold-pressed nature. lemon oil, preferably by mass relative to the total mass of the final beverage composition. 0.0005–1%, more preferably 0.001–0.1% by mass, even more preferably by mass It is found in a concentration of 0.003–0.02%.
10. According to Claim 1, it is a beverage composition whose characteristic is; the aforementioned natural salt. the mixture, preferably by mass relative to the total mass of the final beverage composition 0.01–2%, preferably 0.02–0.5% by mass, even more preferably by mass It is found in a concentration of 0.05–0.1%.
11. According to Claim 1, it is a beverage composition, characterized by its natural mineral content as mentioned. water, preferably 1– by mass of the total mass of the final beverage composition. 60, more preferably 5–40% by mass, even more preferably 15–25% by mass It is found in that ratio.
12. According to Claim 1, it is a beverage composition whose characteristic is; the soda or natural carbonated water, preferably by mass relative to the total mass of the final beverage composition. 13 30–95%, more preferably 50–85% by mass, even more preferably approximately by mass It is found in 70% of cases.
13. According to Claim 1, it is a beverage composition characterized by its natural aromatic profile. It contains rose water distillate from which the supporting oil has not been extracted.
14. According to Claim 1, it is a beverage composition, characterized by its natural plant-based ingredients. It contains saffron.
15. According to Claim 1, it is a beverage composition, characterized by being: rose water from which the oil has not been extracted. It contains both distillate and saffron.
16. According to Claim 1, it is a beverage composition whose characteristic is that the final beverage composition according to its total mass; Approximately 5% licorice root extract by weight, 2.5–3.5% by weight organic apple cider vinegar, 1–1.5% by mass of thyme hydrosol, 0.003–0.02% by mass cold-pressed lemon oil, 0.05–0.1% by mass natural salt mixture, Approximately 70% soda or natural gas in the water by mass, It contains a remaining amount of natural mineral water.
17. Preparation of a microbiologically stable beverage composition with natural ingredients. It is a method aimed at; its characteristic is; Licorice root by contacting it with natural mineral water obtaining the extract, mixing cold-pressed lemon oil with a natural salt mixture or pre-distribution of cold-pressed lemon oil by kneading ensuring, Mixing the mixture in an acidic environment by adding organic apple cider vinegar, 14 by adding licorice root extract, the volatile oil phase is separated from the aqueous phase. supporting its distribution, addition of thyme hydrosol, Creating the base mixture by adding natural mineral water, The aforementioned base mixture is completed with soda or natural gas water to reach the final result. It includes the steps involved in obtaining the beverage composition.
18. It is a method according to claim 17, and its characteristic is; the aforementioned licorice root. the extract of licorice root should be heated at 60–95°C, preferably 70–90°C, and even higher. preferably by bringing it into contact with natural mineral water at approximately 80°C. It is the process of obtaining it.
19. It is a method according to claim 17, and its characteristic is that the aforementioned licorice root... 5–60 minutes with natural mineral water, preferably 10–30 minutes or even longer. Ideally, contact should be maintained for approximately 20 minutes.
20. It is a method according to claim 17, and its characteristic is that the licorice root obtained... The extract is filtered and subjected to a second heat treatment.
21. It is a method according to claim 20, and its characteristic is that the aforementioned second heat treatment is 60– 95°C, preferably 70–90°C, and even more preferably around 80°C It is the realization of.
22. It is a method according to claim 20, and its characteristic is that the second heat treatment mentioned is 5– 60 minutes, preferably 10–30 minutes, even more preferably around 20 minutes It is carried out over a period of time.
23. It is a method according to claim 17, and its characteristic is; the aforementioned licorice root. cooling the extract and mixing the cooled licorice root extract with organic apples It is added to the mixture after the vinegar has been added.
24. It is a method according to claim 23, and its characteristic is; the aforementioned licorice root. the extract reaches a temperature range of +5 to +25°C within 5–30 minutes, then preferably within 10–15 minutes, to a temperature range of +10 to +15°C. It is cooling.
25. A method according to claim 17, characterized by its use of a mixture of natural salts with cold. the step of mixing or kneading the squeezed lemon oil, organic apple This is done before adding the vinegar.
26. A method according to claim 17, characterized by the combination of thyme hydrosol and licorice root. It is added to the mixture after the extract has been processed.
27. A method according to claim 17, characterized by the preparation of the base mixture. the process is between +2 and +25°C, more preferably between +4 and +18°C, and even more preferably +15°C It is carried out under the following conditions.
28. A method according to claim 17, characterized by the base of soda or natural gas water. the mixture to +0 to +10°C, more preferably +2 to +6°C, even more preferably around It is added at a temperature of +4°C.
29. It is a method according to claim 17, the characteristic of which is; the prepared base mixture packaging and adding soda or natural gas to the aforementioned base mixture The final beverage composition is created inside the packaging by adding water.
30. A method according to claim 17, characterized by its filling of the final beverage composition. It is not subsequently subjected to pasteurization or sterilization. 16