METHOD FOR PRODUCING A ROSEBAY WILLOWHERB BEVERAGE WITH A HIGH GAMMA-AMINOBUTYRIC ACID CONTENT
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United States of America Patent
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Nov 18, 2021
app pub date -
Dec 13, 2019
filing date -
Jul 8, 2019
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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.
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