NATURAL PUMPKIN WATER Russian patent published in 2010 - IPC A23L2/00 

FIELD: food industry.

SUBSTANCE: natural pumpkin water is produced by vacuum distillation of directly squeezed pumpkin juice at a temperature of up to 50 °C. The water contains the following components, wt %: crude protein - 0.01-0.09, fat - 0.03-0.3, sugar - 2.0-8.0, including reductive sugars - 1.8-5.0, pectin - 0.05-0.3 and an organic acid - 0.01 -0.1, as reduced to apple acid. It also contains 0.002-0.02 wt % of vitamins, including: β-carotene - 0.001-0.01, thiamin - (B₁) 0.00003-0.0003, riboflavin (B₂) 0.00001-0.0001, pyridoxine - (B₆) 0.00001-0.00006, niacin (PP) 0.0005-0.003 and ascorbic acid (C) 0.0002-0.005. Besides the water contains 0.065-0.255 wt % of macro and microelements including 0.02-0.2 wt % of potassium (K), 0.0005-0.003 wt % of sodium (Na), 0.02-0.08 wt % of calcium (Ca), 0.004-0.02 wt % of magnesium (Mg), 0.0006-0.004 wt % of phosphorus (P), 0.006-0.03 wt % of sulphur (S), 0.00005-0.0004 wt % of ferrum (Fe), 0.000005-0.00005 wt % of cobalt (Co), 0.0006-0.0040 wt % of cuprum (Cu), 000005-0.00004 wt % of nickel (Ni), 0.00002-0.0001 wt % of chrome (Cr) and 0.0006-0.003 wt % of zinc (Zn), the rest is water.

EFFECT: method provides for production of a natural water containing food and biologically active substances; it may be used as the base for functional beverages preparation.