High complete protein, chemical free energy enhancement and muscle rejuvenation beverage for refreshment meal replacement and enhanced anti-inflammatory response

Abstract

A beverage composition made with low-calorie, lactose-free skim milk in liquid or dry powder form. Amelanchier alnifolia extract having Abscisic Acid is added to the skim milk in a multi-step process that utilizes CO.sub.2 to maintain the nutrient value of the extract. Crystalline fructose, natural flavorings, nutrients and carbonation are added to produce a flavorful beverage composition. A method to make a carbonated beverage composition with low-calorie, lactose-free skim milk and Amelanchier alnifolia extract includes a series of steps to preserve the nutrient value of the extract.

Claims

1. A beverage composition solution comprising: from about 0.1 gm to about 1,000 gm of ultra-filtered and protein-condensed low-calorie, lactose-free skim milk per 295 ml of beverage composition solution; and an Amelanchier ainifolia extract is prepared by: rinsing Amelanchier ainifolia berries in a citric acid water rinse followed by a final rinse with Reverse Osmosis H.sub.2O at a temperature of about 38-40° degrees F., wherein the rinsed Amelanchier ainifolia berries are placed in a sealed-tank ice bath, and wherein CO.sub.2 is infused into the sealed tank with agitation to activate the Abscisic Acid contained in the Amelanchier ainifolia berries, and wherein the CO2.sub.2 is infused from about 5 to about 10 minutes until the CO.sub.2 level in the tank reaches about 10 psi, and wherein the CO.sub.2 is released from the tank and the Amelanchier ainifolia berries are placed in a stainless-steel container containing about 64 oz of RO water is purified to form a RO H.sub.2O/berry mixture, and wherein the RO H.sub.2O berry mixture temperature is raised to about 90° F. and wherein the RO H.sub.2O/berry mixture is heated with constant agitation for about 30 minutes, and wherein the composition solution of RO H.sub.2O berry mixture is cooled and macerated, and wherein the beverage composition with the RO H.sub.2O/berry mixture is filtered and the permeate collected aseptically; from about 0.5 oz to about 7.0 oz Amelanchier alnifolia extract per 295 ml of beverage composition solution added to the skim milk to form a mixture; about 65 oz of RO purified H.sub.2O added to the mixture; from about 0.1 gm to about 500 gm crystalline fructose added to the mixture; from about 0.1 gm to about 1,000 gm natural vanilla flavor added to the mixture; from about 0.1 gm to about 500 gm natural lemon flavor added to the mixture; and, CO.sub.2 infused into the mixture with constant agitation until a pressure of about 10 psi is reached for a minimum of about 30 minutes.

2. The beverage composition solution of claim 1 further comprising from about 10 IU to about 1,000 IU vitamin D3 per 295 ml of beverage solution.

3. The beverage composition solution of claim 1 wherein the protein-condensed low-calorie, lactose-free skim milk is derived from about 48 gm dry powder mixed with about 200 ml purified H.sub.2O.

4. The beverage composition of claim 1 wherein the CO.sub.2 gas is bubbled into the mixture while adding the Amelanchier alnifolia extract to lower the pH of the solution, replace entrapped air and to lower the bacterial count of the mixture.

Description

DETAILED DESCRIPTION OF THE DISCLOSURE

(1) The beverage composition in its broadest aspect comprises Low-calorie, Lactose-free Skim milk processed to enhance its complete protein content or protein-enriched non-dairy mineral permeate. More particularly, the beverage composition comprises a beverage solution containing in each 295 ml (10 Fl. Oz.) from about 0.1 gm to about 1,000 gm of ultra-filtered and protein-condensed Low-calorie, Lactose-free Skim milk liquid or dry powder. If dry powder is used, it is reconstituted by adding 48 gm powder to 200 ml purified H.sub.2O.

(2) The beverage composition further comprises Amelanchier alnifolia purified extract from about 0.5 oz to about 7.0 oz per 295 ml of beverage solution. The Amelanchier alnifolia extract is prepared as follows. One (1) lb. of Amelanchier alnifolia berries are harvested at maturity and are rinsed in a citric acid water rinse. The berries are given a final rinse with Reverse Osmosis (“RO”) H.sub.2O set at a temperature of about 38-40° F. The berries are gently crushed and placed in a small tank equipped with a gauge. The tank is sealed and placed in an ice bath. Food-grade CO.sub.2 gas is infused into the tank with mild agitation to activate the Abscisic Acid contained in the fruit tissues. The process is continued for a time of about 5 to about 10 minutes until the CO.sub.2 level in the tank reaches about 10 Psi on the tank gauge. The tank valves are now opened and the CO.sub.2 gas allowed to escape.

(3) After the CO.sub.2 is released, the berries are transferred to a stainless-steel container containing about 64 oz of RO purified H.sub.2O to form a RO H.sub.2O/berry mixture. Optionally, a portion of this water may be used to rinse the all contents out of the CO.sub.2 tank. The temperature of the RO H.sub.2O/berry mixture is raised to about 90° F. The mixture is heated with constant agitation for about 30 minutes. At the end of heating, the mixture is rapidly cooled and macerated. At the end of maceration (approximately 15 minutes), the mixture is filtered through a Buon Course Filter Unit (40 micron) and the permeate is collected aseptically.

(4) The beverage composition further comprises a beverage solution containing per 295 ml of solution from about 0.1 gm to about 500 gm crystalline fructose added to the RO H.sub.2O/berry mixture. No particular method is needed to add the fructose. The beverage composition further comprises a beverage solution containing per 295 ml from about 0.1 gm to about 1,000 gm of natural vanilla flavor. The vanilla flavor is simply added and mixed into the RO H.sub.2O/berry mixture. Lastly, the beverage solution comprises a composition per 295 ml from about 0.1 gm to about 500 gm of natural lemon flavor added and mixed into the RO H.sub.2O/berry mixture.

(5) To further enhance the nutritional value of the beverage composition, from about 100 IU to about 5,000 IU per 295 ml beverage solution of Vitamin A Palmitate is added to the beverage composition. Also added to the beverage composition is Vitamin D3 from about 10 IU to about 1,000 IU per 295 ml beverage solution.

(6) The completed beverage composition is pasteurized at 170° F. for about 30 minutes. Purified H.sub.2O is next added to the mixture at a rate of from about 2 parts mixture to 1 part H.sub.2O. The final product is now placed in a Zahm Nagel Carbonator and food-grade CO.sub.2 gas is bubbled in until a level of about 1.5 volumes is reached.

(7) In another aspect of the disclosure, a method used to prepare the beverage composition involves the following steps. A pre-determined weight of crystalline fructose in powder form (88 g/64 oz of finished product) is first weighed out and placed in a stainless-steel vesicle. Next, 15 oz Coconut water is added to the powder with slow agitation so as not to create a high vortex which could produce foaming and entrapped air to form a mixture. The temperature of the mixture is now raised to about 90° F. while stirring at low speed for ten (10) minutes until complete solution equilibrium is achieved.

(8) Next, about 90.72 gm per 64 oz beverage solution of high-complete-protein, low-calorie, Lactose-free Skim milk powder is added to the mixture with continued low vortex stirring at 90° F. for about ten (10) minutes until complete solution/suspension is achieved. Next, about 16.0 oz per 64 oz of total beverage solution of Amelanchier alnifolia extract, prepared in accordance with the disclosure herein, is added to the mixture with low vortex stirring for about five (5) minutes. CO.sub.2 gas is bubbled into the mixture while adding the Amelanchier alnifolia extract to lower the pH of the solution, to replace entrapped air and to lower the bacterial count of the mixture.

(9) Next, from about 0.1 gm to about 50 gm/64 oz of total beverage mixture of natural vanilla flavor is added to the beverage composition with continued stirring. Lastly, from about 0.01 gm to about 10 gm/64 oz total beverage solution of natural mixed fruit flavor is added to the mixture with stirring. The completed mixture is then transferred to a VAT Pasteurizer and the mixture is pasteurized at about 178° F. for thirty (30) minutes with agitation.

(10) To add carbonation to the completed mixture, carbonated distilled H.sub.2O (H 3.0-3.5 vols) is added to the mixture in about a 50-50 ratio with slow agitation. The mixture is chilled rapidly and filled at about 35-38° F. into 10 oz PET bottles which have been de-aerated with CO.sub.2, Argon or Nitrogen gas. The filled bottles are stored at about 38° F. and are best used within 72 days.

(11) In a yet further aspect of the disclosure, a beverage composition mixture is prepared by mixing from about forty-eight (48) to about sixty-eight (68) gm of crystalline fructose per 64 oz finished beverage solution with Nature Flavor Powder from about 0.1 gm to about 1,000 gm per 64 oz finished product of Nature Flavor Powder selected from the group consisting of Orange, Brazilian Chocolate, Strawberry, Cranberry, Saskatoon Berry, Leon, mixed fruit or fresh Hops and mixtures thereof. The mixture is added to a stainless-steel container and from about 0.1 oz to about 128 oz of purified H.sub.2O is added to the container and the container temperature is raised to about 90° F. The mixture is mixed until the flavor components are completely dissolved in the mixture.

(12) Next, from about 1.0 gm to about 500 gm of low-calorie Lactose-free Milk powder instantized is added to the mixture with low vortex stirring until a complete solution is achieved. Thereafter, from about 0.1% to about 30% of Apple Pectin AM 800 powder is added to the 90° F. mixed with no vortex agitation. The mixture is next diluted with 2 parts to 1 part water with stirring. The mixture is pasteurized at about 180° F. for 30 minutes with no vortex agitation. Next, the mixture is cooled to room temperature and placed in a Zahm Nagel Tank. The tank is placed in an ice bath to bring the temperature of the mixture in the tank down to about 33-35° F.

(13) To add carbonation, CO.sub.2 gas is infused into the tank with constant tank agitation until a constant pressure of about 10 psi is maintained on the tan gauge. The product is then bottled into shelf-stable glass or plastic bottles while maintaining the temperature of the mixture at about 33-35°. After bottling, the bottles are stored at room temperature (79-71° F.) for a maximum of nine (9) months from the date of bottling.

(14) While the present disclosure has been described in connection with several embodiments thereof, it will be apparent to those skilled in the art that many changes and modifications may be made without departing from the true spirit and scope of the present disclosure. Accordingly, it is intended by the appended claims to cover all such changes and modifications as come within the true spirit and scope of the disclosure.