Method of production and compositions of healthy herbal soft drinks

Abstract

The present invention relates to a method for the production and compositions of healthy herbal soft drinks, intended for use in the food and beverage industry. The established production method incorporates new innovative operations such as: herb analysis through simulated trial production; alternating cold with warm processes; long process in herb extraction; fine filtration for a microbiology-free product; high pressure before dispensing; circulating the beverage to saturate with mineral CO2 for carbonated or liquid nitrogen for non¬ carbonated beverages; high-pressure isobaric filling; and cold pasteurization of the bottled product. The herbal soft drink formulations created have a pleasant taste and aroma and do not include refined sugar and preservatives as they contain all-natural components. The beverages have a refreshing and invigorating effect with health benefits due to the selected fruits and herbs, namely: elderflower, fig leaves, green tea, St John's wort, Mursala tea, guar ana, jasmine and lotus, as well as lemon juice, grape juice and apple juice, fig, peach, pomegranate, black cumin and black carrot.

Description

[0001] Method of production and compositions of healthy herbal soft drinks

[0002] Field of technique

[0003] The present invention relates to a method for producing and composing healthy herbal soft drinks, which will find application in the food and beverage industry.

[0004] Previous state of technology

[0005] In recent years, herbal soft drinks have established themselves as a rational way to invigorate while combining health and wellness with enjoyment, leading to an increase in the consumption of this category of beverages. The interest in herbs stems from their rich variety of biologically active components with pleasant aroma and taste. Unlike fruits, the presence of bioactive substances in herbs is accompanied by a low sugar content. To enable year-round use and processing, herbs are dried and stored in a dry state. The composition of herbs determines the methods used for their processing — through distillation and / or extraction with various solvents. Distillation products contain only the volatile components of the raw material, while extraction products include the entire range of soluble substances in the respective extractant. Additionally, the extraction process can be conducted selectively to isolate specific components, allowing the production of different flavor and aroma-flavor profiles from the same raw material.

[0006] Extracts for soft drinks are available in various forms — liquid, powdered, or the so-called soft extracts, which are concentrated liquid extracts containing 70% dry matter. The latter allow for a higher content of biologically active substances to be added but have a stronger impact on the taste and color of the final beverage. These extracts have the consistency of a thick paste or viscous syrup and are typically dark brown in color with a caramel-like aroma. Powdered extracts are suitable for use in dry beverage mixes. When producing herbal extracts for soft drinks, water or aqueous ethanol solutions are most used as solvents. However, in standard technologies, preservatives are needed to prevent microbiological spoilage. The presence and concentration of ethanol in the extractant enable the selective extraction of specific groups of compounds from the raw material. The dosage of liquid water-alcohol extracts in soft drinks must comply with the requirement that the final beverage contains no more than 0.5% alcohol.

[0007] Methods for the production of carbonated soft drinks are known from practice which include the operations of: treating the water consisting of the processes of filtering, dechlorination softening, improving the taste of the water; preparing the sugar syrup; preparing the blending syrup containing herbal or fruit extracts, followed by saturating the water with CO2; mixing the water with the blending syrup; and then bottling the prepared contents and capping

[0008] From utility model BG 2960 U1 dated April 13, 2018, a composition of a natural soft drink is known, containing filtered water, sweeteners, a stabilizer, and fruit extract. The composition further comprises an herbal extr act or organic rose water. Stevia extract (Stevia Rebaudiana) and grape juice (Vitis vinifera L. or Vitis labrusca L. or hybrids thereof) are used as sweeteners, and lemon juice (Limon) is used as a stabilizer. The individual components of the composition are in the following weight percentages: filtered water from 52 to 98,439; stevia extract (Stevia Rebaudiana) from 0,001 to 0,5; grape juice (Vitis vinifera L. or Vitis labrusca L. or hybrids thereof) from 0,5 to 15; lemon juice (Limon) from 0,5 to 5; fruit extract from 0,01 to 15; herbal extract from 0,05 to 10; organic rose water from 0,5 to 2,5.

[0009] The fruits are selected from a group containing fig, lemon, berry, peach and pomegranate. The herbs are selected from a group containing fig leaves, Mursala tea, St. John's wort and black cumin. A preferred variant is the one in which the fruit extract is from fig (Ficus carica) in weight % from 1 to 15, and the herbal extract is of fig (Ficus carica) leaves in weight % from 0,5 to 5.

[0010] In another embodiment, the fruit extract is from lemon (Limon) in weight % from 0.3 to 6, and the herbal extract is from Mursala tea (Sideritis scardica) in weight % from 0,5 to 5.

[0011] In a further embodiment, the composition includes organic rose water (Rosa Damascena) in weight % from 0.5 to 2.5, and the fruit extract is from berries in weight % from 5 to 10.

[0012] In a further embodiment, the fruit extract is from peach (Prunus persica) in weight % from 0.5 to 10, and the herbal extract is from St. John's wort (Hypericum perforatum) in weight % from 0,5 to 7.

[0013] In a further embodiment, the fruit extract is from pomegranate (Punica granatum) in weight % from 2 to 8, and the herbal extract is from black cumin (Nigella Sativa) in weight % from 1,5 to 5.

[0014] In the known methods for the production of natural soft drink compositions, sweeteners used are often in the form of sugar syrups, which contradicts the aim of significantly reducing sugar consumption.

[0015] Technical nature of the invention

[0016] The objective of the invention is to develop a method of production and compositions for herbal soft drinks that ensure healthy manufacturing using natural ingredients, without sugar and without preservatives.

[0017] This objective is achieved by creating a method for the production of herbal soft drinks, including the operations: water treatment, composed of the processes of filtration, dechlorination softening; obtaining fruit and herbal extracts; saturating the liquid with CO2; bottling and capping the drink; labeling and packaging in cartons. According to the invention, the method includes the operations: the water treatment includes the processes of filtration, where the water passes through a mechanical filter with a size of 1-3 microns; followed by dechlorination at low pressure; softening by reverse osmosis through circulation of the water through resin, after which the water undergoes fine filtration through a filter with a size of 0,4-0, 8 microns and passes through a glass tube equipped with a UV lamp operating at a frequency of 275 hertz; prequalification of the selected herbs by preparing a sample extract by extraction of lOgm of herb in 150 - 200 ml of water at 75°C, with the extract then subjected to colorimetric analysis with a spectrophotometer with a wavelength of 420 nanometers; the preparation of herbal extracts is carried out by mixing the graded herbs with purified water in a stainless steel reactor; heating of the circulating ready-mixture at a temperature in the range 75°C - 85°C for 2 - 4 hours; filtering the prepared mixture through a mechanical filter of 1-3 microns to remove excess impurities and sediments; cooling and storage of the finished herbal extract mixture to a temperature of 1 °C - 3 °C in a hermetically sealed container; pasteurizing the herbal extract by heating it within a temperature range of 75°C to 85°C in a stainless steel reactor, and once the desired temperature is reached, storing it at 1°C to 3°C, with the mixture being held for 2 to 4 hours after reaching the set temperature to achieve 8 pasteurization units; mixing the herbal extract, fruit extracts and treated water in a stainless steel reactor; filtering the mixture through a fine filter of 0,4-0, 8 microns at a temperature of 1°C to 3°C and transferring it to an acratophore with a pressure of 5 bar; circulating the filtered mixture to saturate it with mineral CO2 for carbonated beverages or with liquid nitrogen for non-carbonated beverages at a temperature of 1°C to 3 °C and a pressure of 2-3 bar for 38-42 minutes in a stainless steel reactor; dosing and isometric filling of the gas-impregnated mixture under a pressure of 3 bar, followed by automatic sealing, and subsequent transferring and arranging in crates; low-temperature pasteurization of the finished products, arranged in plastic crates, in a cold pasteurization chamber at 61°C-68°C for 30-60 minutes; placing the product, after cold pasteurization, in a packaging room at room temperature for 1-3 hours, followed by labeling and packing into cartons.

[0018] The task has been solved by creating herbal soft drink formulations, namely:

[0019] Composition of a carbonated drink white elderflower with lemon, including grape juice and lemon juice. According to the invention, the beverage also includes the components white elderflower extract, natural flavor Sugar sense, natural elderflower flavor and water. The components by weight are: grape juice concentrate 65 Brix from 5,00 to 10,00; lemon juice concentrate 45 Brix from 0,15 to 0,30; white elderflower extract from 5,00 to 15,00; natural flavor Sugar sense from 0,001 to 0,30; natural elderflower flavor from 0,001 to 0,10; and water from 74,30 to 89,85.

[0020] In the preferred embodiment of the composition of the white elderflower lemon carbonated beverage, the components in weight % are: grape juice concentrate 65 Brix is 7,50; lemon juice concentrate 45 Brix is 0,21; white elderflower extract is 7,50; natural flavor Sugar sense is 0,20; natural elderflower flavor is 0,005 and water is 84,60.

[0021] A second formulation of pomegranate soda with black cumin has also been created, including grape juice and lemon juice. According to the invention, the beverage further comprises the components: black cumin extract, natural flavor Sugar sense, pomegranate juice from concentrate 45 - 65 Brix, black carrot juice from concentrate, natural flavor pomegranate and water. Ingredients in weight % are: Grape juice from concentrate 60 - 65 Brix from 5,00 to 10,00; lemon juice from concentrate 40 - 50 Brix from 0,15 to 0,30; black cumin extract from 5,50 to 15,00, natural flavour Sugar sense from 0,001 to 0,30; the pomegranate juice from concentrate 45 - 65 Brix from 0,001 to 1,00; the black carrot juice from concentrate from 0,001 to 0,20; the natural pomegranate flavour from 0,05 to 0,30 and water from 73,00 to 89,80.

[0022] In the preferred embodiment of the composition of the carbonated beverage pomegranate with black cumin, the components in weight % are: grape juice from concentrate 60-65 Brix is 7,50; lemon juice from concentrate 40-50 Brix is 0,225; black cumin extract is 7,50; natural flavor Sugar sense is 0,19; pomegranate juice from concentrate 45-65 Brix is 0,064; black carrot juice from concentrate is 0,10; natural pomegranate flavor is 0,10 and water is 84,32.

[0023] A third formulation of fig leaf carbonated beverage has been created incorporating grape juice and lemon juice. According to the invention, the beverage also includes the components: fig leaf extract, Sugar sense natural flavor, black carrot juice concentrate and water. The components in weight % are: grape juice from concentrate 60 - 65 Brix from 5,00 to 10,00; lemon juice from concentrate 40 - 50 Brix from 0,05 to 0,20; fig leaf extract from 5,50 to 15,00; natural flavor Sugar sense from 0,01 to 0,30; black carrot juice from concentrate from 0,01 to 0,10 and water from 74,40 to 83,18.

[0024] In the preferred embodiment of the fig leaf carbonated beverage composition, the components in weight % are: grape juice concentrate 60 - 65 brix is 7,50; lemon juice concentrate 40 - 50 brix is 0,09; fig leaf extract is 9,00; natural flavor Sugar sense is 0,19; black carrot juice concentrate is 0,04 and water is 83,18.

[0025] A fourth composition of a carbonated relaxing beverage according to the invention is created, which composition also includes the components: apple juice concentrate 60 - 75 Brix, natural flavor Sugar sense, natural flavor Jasmine and Lotus, Green Tea extract 60% L-Theanine, citric acid, sodium citrate and water. The components in weight % are: apple juice concentrate 60 - 75 Brix from 5,00 to 10,00; natural flavor Sugar sense from 0,001 to 0,30; natural flavor Jasmine and Lotus from 0,01 to 0,1; Green Tea 60% L Theanine extract from 0,02 to 0,10; citric acid from 0,02 to 0,15; sodium citrate from 0,01 to 0,05; and water from 89,30 to 94,95.

[0026] In the preferred embodiment of the composition of the carbonated relaxing beverage, the components in weight % are: apple juice concentrate 60 - 75 Brix is 7,00; natural flavor Sugar sense is 0,195; natural flavor Jasmine and Lotus is 0,05; Green Tea extract 60% L Theanine is 0,05; citric acid is 0,09; sodium citrate is 0,03 and water is 92,59.

[0027] A fifth composition of a second carbonated relaxing beverage according to the invention was created, comprising the components: apple juice from concentrate 60 - 75 Brix, natural flavor Sugar sense, natural flavor Jasmine and Lotus, Green Tea extract 60% L-Theanine, lemon juice from concentrate and water, wherein the components in weight % are: apple juice from concentrate 60 to 75 Brix from 5,00 to 10,00; natural flavor Sugar sense from 0,001 to 0,30; natural flavor Jasmine and Lotus from 0,01 to 0,100; Green Tea 60% L Theanine extract from 0,02 to 0,10; lemon juice from concentrate from 0,02 to 0,15; and water from 89,30 to 94,95.

[0028] In the preferred embodiment of the composition of the second carbonated relaxing beverage, the components in weight % are: apple juice concentrate 60 - 75 Brix is 7,00; natural flavor Sugar sense is 0,195; natural flavor Jasmine and Lotus is 0,05; Green Tea extract 60% L Theanine is 0,05; lemon juice concentrate is 0,08; and water is 92,60.

[0029] A sixth energy drink composition according to the invention was created which includes the components: apple juice concentrate 60 - 75 Brix 70, natural flavor Sugar sense, Guarana extract, natural flavor energy, citric acid, vitamin B mix 40% RD A, sodium citrate, colorant: caramel E150d and water. Ingredients in weight % are: Apple Juice Concentrate 60 - 75 Brix 70 from 5,00 to 10,00; Natural Flavor Sugar sense from 0,01 to 0,30; Guarana Extract from 0,10 to 0,50; Natural Flavor Energy from 0,02 to 0,10; citric acid from 0,02 to 0,15; vitamin B mix 40% RDA from 0,01 to 0,05; sodium citrate from 0,01 to 0,05; caramel color E150d from 0,01 to 0,05 and water from 88,80 to 94,86.

[0030] In the preferred embodiment of the energy drink composition, the components in weight % are: apple juice concentrate 60 - 75 Brix 70 is 7,00; natural flavor Sugar sense is 0,195; Guarana extract is 0,146; natural flavor energy is 0,08; citric acid is 0,09; vitamin B mix 40% RDA is 0,02; sodium citrate is 0,03; caramel color E150d is 0,02 and water is 92,42.

[0031] A seventh composition of a second energy drink according to the invention is created, which composition includes the components: apple juice concentrate 60 - 75 Brix, natural flavor Sugar sense, Guarana extract, natural flavor Energy, lemon juice concentrate, vitamin B mix 40% RDA, and water, wherein the components in weight % are: apple juice from concentrate 60 - 75 Brix 70 from 5,00 tol0,00; natural flavor Sugar sense from 0,01 to 0,30; Guarana extract from 0,10 to 0,50; natural flavor Energy from 0,02 to 0,10; lemon juice from concentrate from 0,02 to 0,15; vitamin B mix 40% RDA from 0,01 to 0,05; and water from 88,80 to 94,86.

[0032] In the preferred embodiment of the composition of the second energy drink, the components in weight % are: apple juice concentrate 60 - 75 Brix 70 is 7,00; natural flavor Sugar sense is 0,195; Guarana extract is 0,146; natural flavor energy is 0,08; lemon juice concentrate is 0,08; vitamin B mix 40% RDA is 0,02; and water is 92,48.

[0033] An eighth composition of peach and St. John's wort iced tea was created, including grape juice and lemon juice. According to the invention, the beverage also includes the components: St. John's wort extract, natural flavor Sugar sense, peach juice concentrate 50 - 65 Brix, natural flavor peach, colorant - caramel El 50b and water. Ingredients by weight.% are: Grape juice from concentrate 60 - 65 Brix from 5,00 to 10,00; Lemon juice from concentrate 40 - 50 Brix from 0,10 to 0,30; St. John's wort extract from 3,00 to 15,00; Natural flavour Sugar sense from 0,001 to 0,30; Peach juice concentrate 50 - 65 Brix from 0,001 to 0,30; natural peach flavor from 0,01 to 0,10; caramel color E150b from 0,001 to 0,08 and water from 73,92 to 91, 89.

[0034] In the preferred embodiment of the composition of peach and St. John's wort iced tea, the components in weight % are: the grape juice concentrate 60-65 Brix is 7,00; the lemon juice concentrate 40-50 Brix is 0,20; the St. John's wort extract is 10,00; the natural flavor Sugar sense is 0,19; the peach juice concentrate 50-65 Brix is 0,07; the natural flavor Peach is 0,04; the colorant - caramel El 50b is 0,04 and the water is 82,46.

[0035] A ninth composition of iced tea of Mursala tea with lemon was created, including grape juice and lemon juice. According to the invention, the beverage also includes an extract of Mursala tea, a natural flavor Sugar sense and water. The components by weight % are: grape juice concentrate 60 - 65 Brix from 5,00 to 10,00; lemon juice concentrate 40 - 50 Brix from 0,10 to 0,50; Mursala tea extract from 1,00 to 15,00; natural flavor Sugar sense from 0,001 to 0,30 and water from 74, 20 to 93, 90.

[0036] In the preferred embodiment of the composition of Mursala tea iced tea with lemon, the components in weight % are: grape juice concentrate 60 - 65 Brix is 7,00; lemon juice concentrate 40 - 50 Brix is 0,33; Mursal tea extract is 7,50; natural flavor Sugar sense is 0,19 and water is 84,98.

[0037] The components included in the compositions of herbal soft drinks have the following medicinal and functional characteristics:

[0038] Grape juice is rich in potassium, and the seeds of the grapes themselves contain polyphenols. Grape sugar is not processed by digestive enzymes and enters the blood unchanged, being optimally absorbed. Lemon juice contains a lot of organic acids, carbohydrates, proteins; vitamins PP, C, E and of group B; mineral substances: potassium, calcium, phosphorus, sodium, magnesium, sulfur, chlorine, copper, iron, zinc, manganese, molybdenum, fluorine, boron. Lemon extract is known to be an immunostimulant.

[0039] Most valuable from a pharmacological point of view are several types of bioactive substances found in the flowers of white elderberry. Bioflavonoids such as quercetin and anthocyanin, chlorogenic acid, cinnamic acid, triterpenes, oleanoic acid and others are found in the highest concentration. The individual and complementary action of these different groups of substances provides the broad spectrum of beneficial health actions of the white elder flower. These include: anti-inflammatory; antioxidant; antiviral; antibacterial; diuretic; laxative; analgesic; insulin-like; anti-allergic action and others.

[0040] The natural Sugar sense flavor provides a remarkably real and authentic sugar-like taste experience.

[0041] Pomegranate extract strengthens the immune system and helps to dilate blood vessels and also blocks the enzyme "ACE", as a result of which a decrease in blood pressure is also noticed. Pomegranate bark contains alkaloid, tannin and glycoside.

[0042] Black cumin extract relieves pain in acute pharyngitis and allergic rhinitis. Black cumin is considered an anticarcinogenic herb. Black cumin has been proven effective against most dangerous diseases including cancer, diabetes, ulcers, liver and pancreatic diseases, fungi and deadly parasites, bacteria and viruses. One of its active ingredients, thymoquinone, is effective in reducing the size of existing tumours. In studies with rats and humans, black cumin seed oil has been found to: inhibit tumour growth by up to 50%; increase the growth of healthy bone marrow cells by up to 250%; help produce natural interferon; help protect the body from damage from chemotherapy and radiation; and demonstrate strong antibacterial and anti-inflammatory properties. Black cumin seeds boost immunity, strengthen blood vessels, improve digestion, help the body with various inflammations and more. Black cumin seeds contain a combination of over 100 active components and about 50 natural catalysts for cell biosynthesis and immune function regulation. The seeds contain 15 amino acids, including eight of the nine independent, omega 6 and 9, vitamins A, Bl, B2, B6 and C, carotene, niacin, folate, as well as potassium, calcium, phosphorus, magnesium, sodium, iron, manganese, selenium, copper and zinc. Black cumin is high in gamma-linolenic acid, oleic acid, linolenic acid and palmitic acid

[0043] Black carrot contains antioxidants, vitamins C and E. In addition to the presence of antioxidants such as vitamins C and E, black carrots contain phenolic compounds that contribute significantly to their antioxidant capacity. In addition to anthocyanins as the main phenolic compounds, the black carrot boasts significant amounts of phenolic acids, including hydroxy cinnamates and caffeic acid. Black carrots are also an excellent source of anthocyanins, which help lower bad cholesterol (LDL) as well as protect against various forms of cancer. This variety of carrots, in addition to being rich in anthocyanins, also contain phenols, flavonols of P - carotene, calcium, iron and zinc.

[0044] Fig leaf extract is known to reduce insulin levels and lower triglycerides in the blood. Fig contains large amounts of calcium and potassium. Fig extract has antioxidant effects.

[0045] Sideritis scardica extract has antimicrobial and anti-inflammatory and anti-oxidant effects. Many essential oils are contained in the blossoms of Mursala tea, which have a disinfectant and antiseptic effect. Mursala tea is rich in mineral substances. More than 22 elements have been proven, such as iron, copper, cobalt, selenium, the trace elements calcium, potassium, magnesium, sodium, zinc.

[0046] Peach extract is known for its high biological activity, saturating cells with moisture.

[0047] St. John's wort extract acts anti-inflammatory, antimicrobial, woundhealing and anti-ulcer, tones the nervous system, has a pronounced blood- respiratory effect, improves the irrigation of the heart muscle, enhances cardiac activity, slightly lowers blood pressure and has a diuretic effect. The ingredient hypericin has a mild antidepressant effect.

[0048] Guarana plant fruit extract provides natural pure caffeine. As a natural source of caffeine, Guarana energizes and invigorates the body throughout the day. The seeds of the plant include in their composition five times more of the energizing substance compared to coffee beans. Unlike them, however, guarana does not cause unpleasant heart palpitations. Its invigorating qualities help improve mental clarity and concentration. The plant suppresses uncontrollable appetite, and the intake of the dietary supplement accelerates the processes of burning excess fat, stimulating lipolysis.

[0049] Green tea is a rich source of antioxidants such as vitamin C and vitamin E. Green tea can help maintain skin elasticity, has strong antioxidant and antiinflammatory properties, traditionally applied to reduce swelling and puffiness, pain and redness and irritations.

[0050] Apple juice is one of the most popular and widely distributed fruit juices in the world due to its impressive health benefits and its intense nutritional value. Its numerous benefits include improved heart and digestive health, detoxification of the body, increased hydration, increased immunity, enhanced metabolism, weight regulation, improved respiratory health, and much more.

[0051] The advantage of created herbal soft drink formulations is that they are healthy and have a pleasant taste and aroma and do not include refined sugar and preservatives as they contain all-natural components. The drinks have a refreshing and invigorating effect due to the fruits and herbs chosen.

[0052] The advantage of the created method is the new innovative operations included in it such as: analysis of herbs by simulating a trial production to ensure the properties and characteristics of each herb; alternation of low - temperature processes at 1 °C - 3 °C with warm processes, but at a suitable temperature range of 61°C to 85°C to ensure a microbiology free product without the introduction of preservatives and synthetic ingredients; long process in the extraction of the herb for 2 - 4 hours retention at 75°C - 85°C; fine filtration 0.4 - 0.8 microns to further ensure a microbiology free product, clear liquid and remove colloidal formations in the product characteristic of herbal extracts; high pressure before dosing; circulation of the beverage to saturate with mineral CO2 for carbonated or liquid nitrogen for non-carbonated beverages at an optimum pressure of 0.3 Mra. This process helps to kill thermostable microorganisms, giving an additional guarantee of both purity and fine carbonation of the finished product; high pressure isobaric filling to ensure no air in the package, and cold pasteurization of the bottled product at 61 °C - 68°C for 30 - 60 min to achieve 16 pasteurization units

[0053] Examples of the Invention Implementation

[0054] Using the developed production method, the following herbal soft drinks have been created:

[0055] Composition of a carbonated drink elderflower with lemon with components in weight percentages as follows: grape juice from 65 Brix concentrate is 7,50; lemon juice from 45 Brix concentrate is 0,21; white elderflower extract is 7,50; natural flavour Sugar sense is 0,20; natural elderflower flavour is 0,005 and water is 84,60.

[0056] Composition of a carbonated drink pomegranate with black cumin, with components in weight percentages as follows: grape juice from 60-65 Brix concentrate is 7,50; lemon juice from 40-50 Brix concentrate is 0,225; black cumin extract is 7,50; natural flavour Sugar sense is 0,19; pomegranate juice from 45-65 Brix concentrate is 0,064; black carrot juice from concentrate is 0,10; natural pomegranate flavour is 0,10 and water is 84,32. The composition of a carbonated drink fig leaf, with components in weight percentages as follows: grape juice from 60 - 65 Brix concentrate is 7,50; lemon juice from 40 - 50 Brix concentrate is 0,09; fig leaf extract is 9,00; natural flavour Sugar sense is 0,19; black carrot juice concentrate is 0,04 and water is 83,18.

[0057] Composition of the carbonated relaxing drink, with components in weight percentages as follows: apple juice from 60 - 75 Brix concentrate is 7,00; natural flavor Sugar sense is 0,195; natural flavor Jasmine and Lotus is 0,05; Green Tea extract 60% L Theanine is 0,05; citric acid is 0,09; sodium citrate is 0,03 and water is 92,59.

[0058] Composition of a second carbonated relaxing beverage, with components in weight percentages as follows: apple juice from 60 - 75 Brix concentrate is 7,00; natural flavor Sugar sense is 0,195; natural flavor Jasmine and Lotus is 0,05; Green Tea extract 60% L Theanine is 0,05; lemon juice concentrate is 0,08; and water is 92,60.

[0059] Energy drink composition, with components in weight percentages as follows: apple juice from 60 - 75 Brix concentrate is 7,00; natural flavor Sugar sense is 0,195; Guarana extract is 0,146; natural flavor energy is 0,08; citric acid is 0,09; vitamin B mix 40% RDA is 0,02; sodium citrate is 0,03; caramel color E150d is 0,02 and water is 92,42.

[0060] Composition of a second energy drink, with components in weight percentages as follows: apple juice from 60 - 75 Brix concentrate is 7,00; natural flavor Sugar sense is 0,195; Guarana extract is 0,146; natural flavor energy is 0,08; lemon juice concentrate is 0,08; vitamin B mix 40% RDA is 0,02; and water is 92,48.

[0061] Composition of an iced tea peach and St. John's wort, with components in weight percentages as follows: grape juice from 60 - 65 Brix concentrate is 7,00; lemon juice from 40 - 50 Brix concentrate is 0,20; St. John’s wort extract: 10,00; natural flavor Sugar sense is 0,19; peach juice from 50-65 Brix concentrate is 0,07; natural peach flavor is 0,04; colouring agent - caramel El 50b is 0,04; and water is 82,46.

[0062] Composition of an iced tea Mursal tea with lemon, with the components in weight percentages as follows: grape juice from 60 - 65 Brix concentrate is 7,00; lemon juice from 40 - 50 Brix concentrate is 0,33; Mursala tea extract is 7,50; natural flavour Sugar sense is 0,19 and water is 84,98.

Claims

PATENT CLAIMS1. A method of producing healthy herbal soft drinks comprising the operations: water treatment consisting of filtration, dechlorination, and softening; obtaining fruit and herb extracts; saturating the liquid with CO2; bottling and capping the beverage; labelling and packing into cartons characterised by the fact that the water treatment includes the processes of filtration, where the water passes through a mechanical filter with a size of 1 - 3 microns; followed by its dechlorination under low pressure; softening through reverse osmosis by circulating the water through resin, after which the water undergoes fine filtration through a filter with a size of 0,4 - 0,8 microns and passes through a glass tube equipped with a UV lamp operating at a frequency of 275 hertz;Pre-qualification of the selected herbs by preparing a sample extract by extraction of lOgm of herb in 150 - 200 ml of water at 75°C, which extraction is subjected to colorimetric analysis with a spectrophotometer with a wavelength of 420 nanometers; the preparation of herbal extracts is carried out by mixing the quality- assessed herbs with purified water in a stainless steel reactor; heating the circulating prepared mixture at a temperature range of 75°C to 85°C for 2 to 4 hours; filtering the prepared mixture through a mechanical filter of 1-3 microns to remove excess impurities and sediments; cooling and storing the prepared herbal extract mixture at a temperature of 1°C to 3 °C in a hermetically sealed container; pasteurizing the herbal extract by heating it within a temperature range of 75°C to 85°C in a stainless steel reactor, and after reaching the desired temperature, storing it at 1 °C to 3 °C;mixing the herbal extract, fruit extracts, and treated water in a stainless steel reactor; filtering the mixture through a fine filter of 0.4-0.8 microns at a temperature of 1°C to 3 °C and transferring it into an acratophore at a pressure of 5 bar; circulating the filtered mixture for saturation with mineral CO2 for carbonated beverages or with liquid nitrogen for non-carbonated beverages at a temperature of 1°C to 3 °C and a pressure of 2-3 bar for 38-42 minutes in a stainless steel reactor; dosing and isometric filling of the gas-impregnated mixture under a pressure of 3 bar, followed by automatic sealing, transferring, and arranging in crates; low-temperature pasteurization of the finished products, arranged in plastic crates, in a cold pasteurization chamber at 61°C-68°C for 30-60 minutes; placing the cold-pasteurized product in a packaging room at room temperature for 1-3 hours, followed by labeling and packing into cartons.

2. A composition of carbonated beverage white elderflower and lemon including grape juice and lemon juice, characterized in that the beverage also includes the components: white elderflower extract, Sugar sense natural flavor, elderflower natural flavor, and water, with components in the following weight %: grape juice from 65 Brix concentrate from 5,00 to 10,00; lemon juice from 45 Brix concentrate from 0,15 to 0,30; white elderflower extract from 5,00 to 15,00; natural flavor Sugar sense from 0,001 to 0,30; natural elderflower flavor from 0,001 to 0,10; and water from 74,30 to 89,85.

3. Composition of a carbonated drink elderflower with lemon, according to claim 2, characterized by the fact that the components in weight percentages are: grape juice from 65 Brix concentrate is 7,50, lemon juice from45 Brix concentrate is 0,21, elderflower extract is 7.50, natural flavor Sugar sense is 0,20, natural elderflower flavor is 0,005, and water is 84,60.

4. Composition of a carbonated drink pomegranate with black cumin, including grape juice and lemon juice, characterized by the fact that the beverage also includes the components: black cumin extract, natural flavor Sugar sense, pomegranate juice from Brix 45-65 concentrate, black carrot juice from concentrate, natural pomegranate flavor, and water, with the components in the following weight %: grape juice from Brix 60-65 concentrate from 5,00 to 10,00; lemon juice from Brix 40-50 concentrate from 0,15 to 0,30; black cumin extract from 5,50 to 15,00; natural flavor Sugar sense from 0,001 to 0,30; pomegranate juice from Brix 45-65 concentrate from 0,001 to 1,00; black carrot juice from concentrate from 0,001 to 0,20; natural pomegranate flavor from 0,05 to 0,30; and water from 73,00 to 89,80.

5. Composition of a carbonated drink pomegranate with black cumin, according to claim 4, characterized by the fact that the components in weight % are: grape juice from Brix 60-65 concentrate is 7,50; lemon juice from Brix 40-50 concentrate is 0,225; black cumin extract is 7,50; natural flavor Sugar sense is 0,19; pomegranate juice from Brix 45-65 concentrate is 0,064; black carrot juice from concentrate is 0,10; natural pomegranate flavor is 0,10; and water is 84,32.

6. Composition of a carbonated drink fig leaves, including grape juice and lemon juice, characterized by the fact that the beverage also includes the components: fig leaf extract, natural flavor Sugar sense, black carrot juice from concentrate, and water, with the components in weight % being: grape juice from Brix 60-65 concentrate from 5,00 to 10,00; lemon juice from Brix 40-50 concentrate from 0,05 to 0,20; fig leaf extract from 5,50 to 15,00; natural flavor Sugar sense from 0,01 to 0,30; black carrot juice from concentrate from 0,01 to 0,10; and water from 74,40 to 83,18.

7. Composition of a carbonated drink fig leaves, according to claim 6, characterized by the fact that the components in weight % are: grape juice from Brix 60-65 concentrate is 7,50; lemon juice from Brix 40-50 concentrate is 0,09; fig leaf extract is 9,00; natural flavor Sugar sense is 0,19; black carrot juice from concentrate is 0,04; and water is 83,18.

8. Composition of a carbonated relaxing drink, characterized by the fact that it includes the components: apple juice from Brix 60-75 concentrate, natural flavor Sugar sense, natural flavor Jasmine and Lotus, green tea extract 60% L-Theanine, citric acid, sodium citrate, and water, with the components in weight % being: apple juice from Brix 60-75 concentrate from 5,00 to 10,00; natural flavor Sugar sense from 0,001 to 0,30; natural flavor Jasmine and Lotus from 0,01 to 0,100; green tea extract 60% L-Theanine from 0,02 to 0,10; citric acid from 0,02 to 0,15; sodium citrate from 0,01 to 0,05; and water from 89,30 to 94,95.

9. Composition of a carbonated relaxing drink, according to claim 8, characterized by the fact that the components in weight % are: apple juice from Brix 60-75 concentrate is 7,00; natural flavor Sugar sense is 0,195; natural flavor Jasmine and Lotus is 0,05; green tea extract 60% L-Theanine is 0,05; citric acid is 0,09; sodium citrate is 0,03; and water is 92,59.

10. Composition of a second carbonated relaxing drink, characterized by the fact that it includes the components: apple juice from Brix 60-75 concentrate, natural flavor Sugar sense, natural flavor Jasmine and Lotus, green tea extract 60% L-Theanine, lemon juice from concentrate, and water, with the components in weight % being: apple juice from Brix 60-75 concentrate from 5,00 to 10,00; natural flavor Sugar sense from 0,001 to 0,30; natural flavor Jasmine and Lotus from 0,01 to 0,100; green tea extract 60% L-Theanine from0,02 to 0,10; lemon juice from concentrate from 0,02 to 0,15; and water from 89,30 to 94,95.

11. Composition of a second carbonated relaxing drink, according to claim 10, characterized by the fact that the components in weight % are: apple juice from Brix 60-75 concentrate is 7,00; natural flavor Sugar sense is 0,195; natural flavor Jasmine and Lotus is 0,05; green tea extract 60% L-Theanine is 0,05; lemon juice from concentrate is 0,08; and water is 92,60.

12. Composition of an energy drink, characterized by the fact that it includes the components: apple juice from Brix 60-75 concentrate 70, natural flavor Sugar sense, guarana extract, natural flavor energy, citric acid, vitamin B mix 40% RD A, sodium citrate, colouring caramel E150d, and water, with the components in weight % being: apple juice from Brix 60-75 concentrate 70 from 5,00 to 10,00; natural flavor Sugar sense from 0,01 to 0,30; guarana extract from 0,10 to 0,50; natural flavor energy from 0,02 to 0,10; citric acid from 0,02 to 0,15; vitamin B mix 40% RDA from 0,01 to 0,05; sodium citrate from 0,01 to 0,05; colouring caramel E150d from 0,01 to 0,05; and water from 88,80 to 94,86.

13. Composition of an energy drink, according to claim 12, characterized by the fact that the components in weight % are: apple juice from Brix 60-75 concentrate 70 is 7,00; natural flavor Sugar sense is 0,195; guarana extract is 0,146; natural flavor energy is 0,08; citric acid is 0,09; vitamin B mix 40% RDA is 0,02; sodium citrate is 0,03; colouring caramel E150d is 0,02; and water is 92,42.

14. Composition of a second energy drink, characterized by the fact that it includes the components: apple juice from Brix 60-75 concentrate, natural flavor Sugar sense, guarana extract, natural flavor Energy, lemon juice fromconcentrate, vitamin B mix 40% RD A, and water, with the components in weight % being: apple juice from Brix 60-75 concentrate 70 from 5,00 to 10,00; natural flavor Sugar sense from 0,01 to 0,30; guarana extract from 0,10 to 0,50; natural flavor Energy from 0,02 to 0,10; lemon juice from concentrate from 0,02 to 0,15; vitamin B mix 40% RDA from 0,01 to 0,05; and water from 88,80 to 94,86.

15. Composition of a second energy drink, according to claim 14, characterized by the fact that the components in weight % are: apple juice from Brix 60-75 concentrate 70 is 7,00; natural flavor Sugar sense is 0,195; guarana extract is 0,146; natural flavor Energy is 0,08; lemon juice from concentrate is 0,08; vitamin B mix 40% RDA is 0,02; and water is 92,48.

16. Composition of a cold tea with peach and St. John's wort, including grape juice and lemon juice, characterized by the fact that the beverage also includes the components: St. John's wort extract, natural flavor Sugar sense, peach juice from Brix 50-65 concentrate, natural peach flavor, colouring caramel El 50b, and water, with the components in weight % being: grape juice from Brix 60-65 concentrate from 5,00 to 10,00; lemon juice from Brix 40-50 concentrate from 0,10 to 0,30; St. John's wort extract from 3,00 to 15,00; natural flavor Sugar sense from 0,001 to 0,30; peach juice from Brix 50-65 concentrate from 0,001 to 0,30; natural peach flavor from 0,01 to 0,10; colouring caramel E150b from 0,001 to 0,08; and water from 73,92 to 91,89.

17. Composition of a cold tea with peach and St. John's wort, according to claim 16, characterized by the fact that the components in weight % are: grape juice from Brix 60-65 concentrate is 7,00; lemon juice from Brix 40-50 concentrate is 0,20; St. John's wort extract is 10,00; natural flavor Sugar sense is 0,19; peach juice from Brix 50-65 concentrate is 0,07; natural peach flavor is 0,04; colouring caramel El 50b is 0,04; and water is 82,46.

18. Composition of a cold tea with mountain tea and lemon, including grape juice and lemon juice, characterized by the fact that the beverage also includes mountain tea extract, natural flavor Sugar sense, and water, with the components in weight % being: grape juice from Brix 60-65 concentrate from 5,00 to 10,00; lemon juice from Brix 40-50 concentrate from 0,10 to 0,50; mountain tea extract from 1,00 to 15,00; natural flavor Sugar sense from 0,001 to 0,30; and water from 74,20 to 93,90.

19. Composition of a cold tea with mountain tea and lemon, according to claim 18, characterized by the fact that the components in weight % are: grape juice from Brix 60-65 concentrate is 7,00; lemon juice from Brix 40-50 concentrate is 0,33; mountain tea extract is 7,50; natural flavor Sugar sense is 0,19; and water is 84,98.