Method for producing a rosebay willowherb beverage with a high gamma-aminobutyric acid content
US11344042B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 13, 2019 |
| Grant date | May 31, 2022 |
| Priority date | — |
| Expiry date | Dec 13, 2039 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F3/24
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing herbal beverages and beverages from rosebay willowherb which have a high content of biologically active substances, particularly gamma-aminobutyric acid (GABA), is disclosed. The method consists in freezing a raw material consisting of rosebay willowherb leaves at a temperature of from −45° C. to 0° C. or cooling the same to a temperature below dewpoint, then heating the raw material to a temperature of 15-25° C. and subsequently grinding it to produce a homogeneous plant mass, treating the resulting plant mass with an aqueous solution of vitamin B6 and with an aqueous suspension of glutamic acid and subsequently fermenting the mass at 22-40° C. for 2-10 hours, then carrying out drying to produce a finished product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.