KR101784390B1 - Food composition containing fermented coconut milk and copra as active ingredients, and Method for Preparing the Same - Google Patents

Abstract

The present invention relates to a food composition containing an aged coconut milk and a copra mixture as an active ingredient and a method for producing the same. More specifically, the coconut is grinded into a grinder to extract only white copra, After the milk was extracted and 30 grams of sugar per 100 grams of coconut milk were mixed and aged for 1 hour and then cooked at 100 ° C for 3 to 5 minutes by adding copra, the flavor, texture, taste and overall acceptability It is possible to obtain a good sensory evaluation score in comparison with ordinary coconut milk, and in particular, by confirming that no particular sensation and a distinctive smell unique to coconut milk are exhibited, it is possible to easily obtain a useful ingredient of coconut milk .

Description

[0001] The present invention relates to a food composition containing an aged coconut milk and a copra mixture as an active ingredient, and a process for preparing the same. [0002] Food compositions containing fermented coconut milk and copra as active ingredients,

The present invention relates to a food composition having an intense flavor and aroma inherent to coconut, which contains aged coconut milk and a copra mixture as an active ingredient, and a process for producing the same.

Coconut (coconut) is commonly referred to as "coconut palm" or "coconut" as the plant with the scientific name of Cocos El Pera. (Cocosnucifera L.) during a press chaplain of fruit belonging to the Araliaceae palm (Arecaceae). The first harvest begins 6 to 8 years after the plant is planted, but it usually takes 10 years before it is normally harvested. It is harvested once every 8 to 14 months, depending on the application and the degree of ripening. Coconuts are found in many African subtropical and tropical regions such as Indonesia, the Philippines, Sri Lanka, India, Thailand, Vietnam, Central and South America, Mozambique, Tanzania and Ghana. Typically the lifespan is 100 years and the height is 10-20 meters.

Coconut is composed of endocarp, endosperm tissue, coconut milk, exocarb, endocarp, mesocarp, and coconut oil is derived from plants, It mainly contains animal fatty acids.

As the fatty acids contained in the coconut, C8 (caproic): 8.0%, C10 (capric): 7.0%, C12 (lauric): 48.0%, C14 (myristic): 17.0% C18 (palmitic): 9.0% and C18 (stearic): 2.0%. The unsaturated fatty acids were C16: 1 (palmitoleic): 0.2%, C18: 1 (oleic): 6.0%, C18: 2 %.

Coconuts are usually eaten raw or made with juice. The fibrous layer surrounding the fruit of coconut is used for carpets, industrial ropes, vehicle seats and so on. Solid shells are materials for daily necessities and crafts. The copra, which is made by cutting the hardened pulp, is used for confectionery and alcoholic drinks. Coconut cream is used as an ingredient in ice cream and dessert dishes. Oil is used to make soaps and cosmetics for sauces and deep-fried dishes. In addition, when the coconut pulp is finely chopped and dried, it becomes a coconut chip, a grinded coconut powder, and a compressed coconut milk.

In addition, the white flesh of coconut is rich in dietary fiber, effective in constipation, abdominal pain, diarrhea and gastric ulcers are known to be effective, and also rich in vitamin B nourishes the nerves to relieve tension. In addition, coconut is known to help calcium and magnesium absorption, and also to prevent arthritis and osteoporosis.

Korean Patent Laid-Open Publication No. 2015-0061504 discloses a method for producing a coconut cream drink by mixing a coconut cream and an acidulant, and a commercially available product comprising 75% of coconut milk, Although coconut milk containing concentrated juice is on the market, there is no known food composition that improves the sensation or smell characteristic of coconut milk.

Accordingly, the present inventors have made efforts to produce a food composition having improved feel or smell unique to coconut milk. As a result, the coconut which has been harvested two weeks after being harvested is grinded into a grinder to extract only white copra, % Of coconut milk, and then 30 g of sugar per 100 g of coconut milk was aged for 1 hour. The extracted corpus was added and heated at 100 ° C for 3 to 5 minutes. And overall acceptability of the coconut milk obtained in comparison with ordinary coconut milk and the like, and in particular, it did not show any particular taste and smell unique to coconut milk.

It is an object of the present invention to provide a food composition containing aged coconut milk and a copra mixture as an active ingredient and a process for producing the same.

In order to achieve the above object,

1) crushing the coconut to separate the copra;

2) compressing the copra to produce a coconut milk;

3) adding sugar to the coconut milk prepared in step 2) and aging the coconut milk; And

4) adding the corpuscle to the aged coconut milk and heating the aged coconut milk and coprap.

In addition, the present invention provides a food composition or paste composition containing aged coconut milk and copra prepared by the above method as an active ingredient.

The present invention relates to a food composition containing an aged coconut milk and a copra mixture as an active ingredient and a process for producing the same, wherein the coconut is grinded into a grinder to extract only white copra, And then 30 g of sugar per 100 g of coconut milk was aged for 1 hour and then added with copra and heated at 100 ° C for 3 to 5 minutes. The flavor, texture, taste and overall acceptability of the coconut Milk, and the like. In particular, by confirming that no sensation and no distinctive flavor unique to coconut milk are shown at all, it is possible to meet the taste of consumers, and at the same time, it is possible to easily take advantageous ingredients of coconut milk I have.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows a method of making a food composition containing the aged coconut milk and copra mixture of the present invention.
Fig. 2 is a view showing a coconut copra; Fig.

Hereinafter, the present invention will be described in detail.

The present invention

1) crushing the coconut to separate the copra;

2) compressing the copra to produce a coconut milk;

3) adding sugar to the coconut milk prepared in step 2) and aging the coconut milk; And

4) adding the corpuscle to the aged coconut milk and heating the aged coconut milk and coprap.

Preferably, the coconut in step 1) is pulverized within 10 to 16 days after harvesting to isolate the copra. More preferably, the copra is separated by pulverization within 13 to 14 days after the maturation, When the copra is separated after 15 days, the yield of the coconut milk is significantly lowered when the copra is compressed. Therefore, the coconut is preferably pulverized within 10 to 16 days after harvest.

The copra of step 1) above means coconut fruit, which means white flesh generally.

It is preferable to produce the coconut milk by the method of compressing the corpus without compressing the heat in the step 1), and it is preferable to extract the coconut milk without applying any heat and without changing the components.

Instead of the process of extracting the coconut milk, the coconut milk may be commercially available coconut milk, which is also included in the present invention.

The aging in step 2) is preferably performed by adding 20 to 60 parts by weight of sucrose to 100 parts by weight of coconut milk. The aging is preferably performed at room temperature for 30 to 90 minutes and aged for 50 to 70 minutes And the sensory evaluation score of the final product varies depending on the aging time and the aging step. Therefore, the aging time is preferably 30 to 90 minutes.

The aged coconut milk and copra in step 4) are preferably mixed in a weight ratio of 1 to 2: 1, but are not limited thereto.

The preparation method preferably improves sensation and distinctive flavor unique to coconut milk. Since the sensory evaluation results differ according to the aging step and the aging condition, it is necessary to use the steps and conditions of the present invention, Feel and smell can be improved.

In a specific embodiment of the present invention, we used a grinder to grind coconuts two weeks after harvest to extract only white copra, then extract the 100% coconut milk by pressing the copra with a compressor, and then add 30 grams of 100 grams of coconut milk The sugar was mixed and aged for 1 hour, then copra was added and heated at 100 ° C for 3-5 minutes to prepare a composition containing aged coconut milk and copra mixture (see FIGS. 1 and 2).

Further, in order to confirm the optimal preparation step, the present inventors prepared a composition containing a coconut milk and a copra mixture in the same manner as in the present invention, without aging as a comparative example.

In addition, the inventors of the present invention conducted sensory evaluation to confirm the effect of the composition of the present invention. As a result, the aged coconut milk and copra mixture of the present invention had an improved flavor, texture, taste and flavor compared with common coconut milk and copra mixture or coconut milk. It was confirmed that the general preference degree obtained excellent scores in all the sections, and in particular, did not show any distinctive flavor and smell characteristic of coconut milk (see Table 1).

Therefore, the food composition produced by the production method of the present invention obtained excellent sensory evaluation scores in comparison with general coconut milk and the like, in particular fragrance, texture, taste and overall taste, and in particular, did not show any sensation and distinctive smell unique to coconut milk It has an advantage that it can be easily consumed in the coconut milk, while satisfying the taste of the consumer.

The present invention also provides a food composition comprising the aged coconut milk and copra prepared by the above method as an active ingredient.

Due to the characteristic of coconut milk, the food composition preferably has a liquid formulation when it is 23 DEG C or higher, and it is preferable to have a solid dosage form such as cream cheese when it is 23 DEG C or lower, and may be used or consumed as a liquid or solid formulation .

There are no particular restrictions on the type of food to which the aged coconut milk and copra of the present invention is added. Examples of the foods to which the above substances can be added include dairy products including dairy products, meat, sausage, bread, biscuits, rice cakes, chocolate, candies, snacks, confectionery, pizza, ramen and other noodles, gums, ice cream, Beverages, alcoholic beverages and vitamin complexes, dairy products, and dairy products, all of which include health functional foods in a conventional sense.

The aged coconut milk and copra of the present invention can be added directly to food or used together with other food or food ingredients, and can be suitably used according to conventional methods. The amount of the active ingredient to be mixed can be suitably determined according to the intended use (for prevention or improvement). Generally, the amount of the aged coconut milk and copra in the health functional food may be 0.1 to 90 parts by weight of the total food weight. However, in the case of long-term intake intended for health and hygiene purposes or for the purpose of controlling health, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount exceeding the above range.

When the health food composition according to the present invention is a beverage composition, there are no particular restrictions on the ingredients other than those containing the above-mentioned aged coconut milk and copra as essential ingredients in the indicated ratios, and various flavors or natural carbohydrates As an additional component. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors (tau martin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 10 g per 100 of the composition of the present invention.

In addition, the composition according to the present invention can be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and thickening agents (cheese, chocolate etc.), pectic acid and its salts, Salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, it may contain natural fruit juice and pulp for the production of fruit juice drinks and vegetable drinks.

These components may be used independently or in combination. The proportion of such additives is not limited, but is generally selected in the range of 0.1 to about 20 parts by weight per 100 parts by weight of the aged coconut milk and copra of the present invention.

In addition, the present invention provides a food paste composition comprising aged coconut milk and copra as an active ingredient.

Since the composition containing the aged coconut milk and copra of the present invention maintains a paste form of about the cream cheese when the temperature is lower than 23 캜, , Bread ingredients such as bread, sandwich, and the like.

Hereinafter, the present invention will be described in detail with reference to Examples and Manufacture.

However, the following examples and preparative examples are merely illustrative of the present invention, and the present invention is not limited to the following examples and preparative examples.

< Example  1> Coconut Milk  Produce

<1-1> Aging coconut Milk  Produce

After 3 weeks of harvesting the coconut harvested from the Philippines, only the white copra (Fig. 2) was separated by grinding. Then, the separated corpus was extracted with 100% coconut milk using a compressor. 30 g of sugar was added to 100 g of the extracted coconut milk, and the mixture was aged at room temperature for 1 hour to prepare a ripened coconut milk.

<1-2> Aging coconut Milk  Produce

A ripened coconut milk was prepared in the same manner as in Example <1-1>, except that the ripening time was changed to 2 hours.

<1-3> Common coconut Milk  Produce

Three weeks after harvesting the coconut harvested from the Philippines, only the white copra was removed by grinding. Then, the separated corpus was extracted with 100% coconut milk using a compressor.

< Example  2> Coconut milk  &Lt; / RTI &gt;

<2-1> Aging coconut milk  &Lt; / RTI &gt;

50 g of the aged coconut milk prepared in the above <1-1> and 50 g of the corpus crushed from the coconut were mixed and heated at 100 ° C. for 5 minutes to prepare a composition containing the aged coconut milk and the copra mixture.

<2-2> Aging coconut milk  &Lt; / RTI &gt;

50 g of the aged coconut milk for 2 hours prepared in the above <1-2> and 50 g of the copra ground by separation from coconut were mixed and heated at 100 ° C. for 5 minutes to prepare a composition containing the aged coconut milk and the copra mixture Respectively.

<2-3> Common coconut milk  &Lt; / RTI &gt;

50 g of the common coconut milk prepared in the above <1-3> and 50 g of the copra separated from the coconut were mixed and heated at 100 ° C for 5 minutes to prepare a composition containing the coconut milk and the copra mixture.

< Example  3> Coconut milk  And sensory evaluation using copra mixture

The overall flavor, texture, taste, and overall acceptability of the coconut milk and copa blend prepared in Example 2 and the coconut milk prepared in Example <1-3> were measured.

The flavor, texture, taste, and general preference of the composition of the present invention were evaluated by examining 20 well-trained professional sensory test personnel in good (5), slightly good (4), moderate (3), slightly poor (1), evaluated in five steps, and determined as the average point.

The criteria are as follows.

Good: 4.6 to 5.0 points;

Slightly good: 3.6 to 4.5 points;

Medium: 2.6 to 3.5 points;

Slightly defective: 1.6 to 2.5 points; And

Bad: 1.0 to 1.5 points;

The results are shown in Table 1. As shown in Table 1, the aged coconut milk and copra mixture of the present invention obtained excellent scores in all parts of flavor, texture, taste, and overall preference in comparison with ordinary coconut milk and copra mixture or coconut milk , In particular, did not show any distinctive flavor and smell of coconut milk (Table 1).

Therefore, the aged coconut milk and copra mixture of the present invention can be easily consumed as it is, and can be easily consumed as a raw material of beverage and bread using the aged coconut milk and copra mixture as a paste So that it not only enhances palatability of consumers but also has an advantage in maintaining public health.

incense Texture flavor Overall likelihood The cocoa milk of Example < RTI ID = 0.0 > 1-3 & Bad usually Slightly bad Bad The composition of Example <2-1> Good Good Good Good The composition of Example < 2-2 > usually Good Slightly bad usually The composition of Example < 2-3 > Slightly bad usually Slightly bad Slightly bad

< Manufacturing example  1> Manufacturing of food

<1-1> Manufacture of flour food

The aged coconut milk and copra blend of the present invention was added to wheat flour and the mixture was used to prepare breads, cakes, cookies, crackers and noodles.

<1-2> soup  And gravies

0.1 to 5.0 parts by weight of the aged coconut milk and copra mixture of the present invention were added to soups and gravies to prepare health promotion meat products, noodle soups and juices.

<1-3> Ground Beef  Produce

10 parts by weight of the aged coconut milk and the copra mixture of the present invention were added to ground beef to prepare ground beef for health promotion.

<1-4> Dairy products ( dairyproducts )

5 to 10 parts by weight of the aged coconut milk and copra mixture of the present invention were added to milk, and the milk was used to make various dairy products such as butter and ice cream.

<1-5> Solar  Produce

Brown rice, barley, glutinous rice, and yulmu were dried by a known method and dried, and the mixture was granulated to a powder having a particle size of 60 mesh.

Black soybeans, black sesame seeds, and perilla seeds were steamed and dried by a known method, and then they were prepared into powders having a particle size of 60 mesh by a grinder.

The aged coconut milk and copa mixture of the present invention were concentrated under reduced pressure in a vacuum concentrator, dried by spraying, and dried with a hot-air drier, and the resulting dried product was pulverized to a size of 60 mesh with a pulverizer to obtain a dry powder.

The grains, seeds and the aged coconut milk and copra mixture of the present invention prepared above were blended in the following proportions.

(30 parts by weight of brown rice, 15 parts by weight of yulmu, 20 parts by weight of barley)

Seeds (7 parts by weight of perilla, 8 parts by weight of black beans, 7 parts by weight of black sesame seeds)

The aged coconut milk and copra mixture (3 parts by weight) of the present invention,

(0.5 part by weight),

(0.5 parts by weight)

< Manufacturing example  2> Manufacturing of beverages

<2-1> Health drink  Produce

(5%) of the aged coconut milk and copra mixture of the present invention were homogeneously mixed with a supplementary material such as liquid fructose (0.5%), oligosaccharide (2%), sugar (2%), salt (0.5% After sterilization, they were packaged in small containers such as glass bottles and plastic bottles.

<2-2> Preparation of vegetable juice

5 g of the aged coconut milk and copra mixture of the present invention was added to 1,000 ml of tomato or carrot juice to prepare vegetable juice.

<2-3> Preparation of fruit juice

Fruit juice was prepared by adding 1 g of the aged coconut milk and copra mixture of the present invention to 1,000 ml of apple or grape juice.

< Manufacturing example  3> Aging coconut milk  And copra mixes as pastes

<3-1> Of bread As a raw material  Use

Bread was prepared by adding 20 g of aged coconut milk and copra blend to a baguette of bread, such as baguette, bread, and sandwich.

Claims (10)

1) crushing the coconut to separate the copra;
2) compressing the copra to produce a coconut milk;
3) adding 20 to 60 parts by weight of sugar to 100 parts by weight of the coconut milk prepared in the step 2), and aging the mixture for 30 to 90 minutes; And
4) A method of producing a food composition comprising an aged coconut milk and a copa, wherein the coconut milk is improved in flavor and taste as compared to a coconut milk, comprising adding copra to the aged coconut milk and heating.
The method of claim 1, wherein the coconut in step 1) is pulverized within a time period between 10 and 16 days after harvest to separate the copra.
delete delete The method of claim 1, wherein the aged coconut milk and copra in step 4) are mixed in a weight ratio of 1 to 2: 1.
delete A food composition comprising aged coconut milk and copra prepared by the method of claim 1 as an active ingredient.
A fermented coconut milk aged at room temperature by mixing coconut milk and sugar, and a food paste composition containing copra as an active ingredient.
delete The food paste composition according to claim 8, wherein the aged coconut milk and copra are mixed in a weight ratio of 1 to 2: 1.

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