DK1530909T3 - Process for the preparation of vegetable food from coconuts - Google Patents

Process for the preparation of vegetable food from coconuts

Info

Publication number
DK1530909T3
DK1530909T3 DK04024335T DK04024335T DK1530909T3 DK 1530909 T3 DK1530909 T3 DK 1530909T3 DK 04024335 T DK04024335 T DK 04024335T DK 04024335 T DK04024335 T DK 04024335T DK 1530909 T3 DK1530909 T3 DK 1530909T3
Authority
DK
Denmark
Prior art keywords
coconut
isolating
pressed cake
low
coconuts
Prior art date
Application number
DK04024335T
Other languages
Danish (da)
Inventor
Werner Baensch
Original Assignee
Werner Baensch
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Werner Baensch filed Critical Werner Baensch
Application granted granted Critical
Publication of DK1530909T3 publication Critical patent/DK1530909T3/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01006—Endo-1,3(4)-beta-glucanase (3.2.1.6)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

Production of vegetable foods from coconuts comprises isolating coconut rasps from fresh coconut meat; isolating coconut oil and low-fat pressed cake; pulverizing the low-fat pressed cake; fermenting the pulverized pressed cake by mashing with water to create a pumpable pulp, to which is added an enzyme preparation; and isolating coconut meal by homogenization, pasteurization and spray drying of the mash fermented with enzymes. Production of vegetable foods from coconuts comprises isolating coconut rasps from fresh coconut meat removed from the coconut shell and dried at less than 100 [deg] C; isolating coconut oil and low-fat pressed cake containing about 5% residual moisture by pressing the coconut rasps at 40-60 [deg] C; pulverizing the low-fat pressed cake to particle sizes of less than 150 Microm at a maximum pulverization temperature of 80 [deg] C; fermenting the pulverized pressed cake by mashing with water to create a pumpable pulp, to which is added an enzyme preparation comprising various types of enzymes; and isolating coconut meal by homogenization, pasteurization and spray drying of the mash fermented with enzymes and further processing into vegetable products.
DK04024335T 2003-11-11 2004-10-13 Process for the preparation of vegetable food from coconuts DK1530909T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE10352583 2003-11-11

Publications (1)

Publication Number Publication Date
DK1530909T3 true DK1530909T3 (en) 2007-07-30

Family

ID=34428666

Family Applications (1)

Application Number Title Priority Date Filing Date
DK04024335T DK1530909T3 (en) 2003-11-11 2004-10-13 Process for the preparation of vegetable food from coconuts

Country Status (5)

Country Link
EP (1) EP1530909B1 (en)
AT (1) ATE357154T1 (en)
DE (2) DE102004026729A1 (en)
DK (1) DK1530909T3 (en)
ES (1) ES2285329T3 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3034429B1 (en) * 2015-04-02 2018-09-07 Tahiti Bio PROCESS FOR PRODUCING COCONUT OIL
US20210153539A1 (en) * 2018-04-10 2021-05-27 Pulau Sambu Singapore Pte Ltd Production method for pure coconut powder without the use of foreign additives
CN113040299B (en) * 2021-04-30 2022-11-01 新希望乳业股份有限公司 Coconut milk, coconut yogurt and preparation method thereof

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1290776A (en) * 1969-10-15 1972-09-27
DE2422640A1 (en) * 1974-05-10 1975-11-20 Inst Pour La Technologie Et L Coconut flakes prepn - with coconut milk, oil and proteins as byprods
PH20606A (en) * 1981-03-09 1987-02-24 Vicente D Gabriel Sr Process for extracting oil,protein and flour from fresh coconut meat
CA2268523C (en) * 1997-08-15 2007-01-30 Unitika Ltd. Mannose-containing feed and process for producing the same
US5891493A (en) * 1997-11-25 1999-04-06 Santillo, Jr.; Humbart D. Predigested seed food composition
AU2001238223A1 (en) * 2000-02-15 2001-08-27 Lipogenics, Inc. Enzymatic processing of coconut meat to produce edible products

Also Published As

Publication number Publication date
EP1530909A1 (en) 2005-05-18
DE502004003266D1 (en) 2007-05-03
ES2285329T3 (en) 2007-11-16
DE102004026729A1 (en) 2005-06-16
EP1530909B1 (en) 2007-03-21
ATE357154T1 (en) 2007-04-15

Similar Documents

Publication Publication Date Title
US11751596B2 (en) Edible compositions including fungal mycelium protein
Lynch et al. Brewers' spent grain: a review with an emphasis on food and health
Panesar et al. Production of microbial pigments utilizing agro-industrial waste: a review
JP6267122B2 (en) Method for simultaneously producing ethanol and fermented solid product
CN107495310B (en) Mushroom bean dreg sauce and preparation method thereof
CN107495129B (en) Spicy composite bean dreg sauce and preparation method thereof
CN104187429A (en) Processing method for wheat germ powder
Huang et al. Whole processing and use of rice polishings
RU2584075C2 (en) Preparation of food - spices
JP2011142868A (en) Method for producing seasoning
EP4114191A1 (en) Improved single-cell protein production using antioxidants
DK1530909T3 (en) Process for the preparation of vegetable food from coconuts
Selvamuthukumaran Wealth out of food processing waste: Ingredient recovery and valorization
WO2018195001A1 (en) Method for converting organic byproducts into food-grade ingredients
CN102308952B (en) Starchy and protein fermented food material cooking method
US20050100645A1 (en) Process for producing vegetable foods from coconuts
KR20210054709A (en) manufacturing methods of feed using salted seafood sludge
JP6337366B2 (en) Method for producing rice bran, saccharified rice bran using the same, and method for producing saccharified rice bran grain powder
JP3245994U (en) Structure of powder and solid seasonings using soy sauce lees
JP6713111B2 (en) How to cook white rice using dried roasted rice bran koji
CN104223003A (en) Preparation method of agrocybe cylindracea soy sauce
Thongsook Extraction of defatted rice bran protein by solid-state fermentation and characterization of the protein
Abu-Ghannam et al. Dublin Institute of Technology, Dublin, Ireland
KR20220072103A (en) Manufacturing method of Sweet Persimmon Kimchi Seasoning Powder
JP2005341874A (en) Soybean tempeh fungus fermented food and method for producing the same