TH15157A3 - Coconut Water Recipe and Manufacturing Process - Google Patents

Abstract

7/12/2018 Summary of Invention This invention is the development of the coconut water formula. Which is a mixture of coconut water, sugar, salt and maltodextrin (Maltodextrin) and the production process is The sweetness of coconut water, fragrant water is added by adding sugar and salt to add flavor. Then add malto dextrin (Maltodextrin) and simmer in a gas stove for 15 minutes or until the temperature is about 50 degrees Celsius, put it into a mold and freeze for 3 hours to reach -30 degrees Celsius, then the frozen coconut water to bake. Dry by freeze-dryer at -50 degrees Celsius, pressure 1.650 millibars for 23 hours, resulting in a rectangular coconut water product. It can be stored at 30 ° C (room temperature) for not less than 6 months. Consumed by dissolving in water. Which will get fragrant coconut water with flavor Close to fresh coconut water ------ 18/05/2018 ------ (OCR) page 1 of the number 1 page invention summary. This invention is the development of the coconut water formula. Which is a mixture of coconut water, sugar, salt and maltodextrin (Maltodextrin) and the production process is The sweetness of coconut water, fragrant water is added by adding sugar and salt to add flavor. Then add malto dextrin (Maltodextrin) and simmer in a gas stove for 15 minutes or until the temperature is about 50 degrees Celsius, put it into a mold and freeze for 3 hours to reach -30 degrees Celsius, then the frozen coconut water to bake. Dry by freeze-dryer at -50 degrees Celsius, pressure 1.650 millibars for 23 hours, resulting in a rectangular coconut water product. It can be stored at 30 ° C (room temperature) for not less than 6 months. Consumed by dissolving in water. Which will get fragrant coconut water with flavor Close to fresh coconut water ------------ page 1 of the number 1 page Summary of invention This invention is the development of the coconut water formula. It is a mixture of coconut water, sugar, salt and maltodextrin and the production process is The sweetness of coconut water, fragrant water is added by adding sugar and salt to add flavor. Then add malto dextrin (Maltodextrin) and simmer in a gas stove for 15 minutes or until the temperature is about 50 degrees Celsius, put it into a mold and freeze for 3 hours to reach -30 degrees Celsius, then the frozen coconut water to bake. Dry by freeze-dryer at -50 degrees Celsius, pressure 1.650 millibars for 23 hours, resulting in a rectangular coconut water product. It can be stored at 30 ° C (room temperature) for not less than 6 months. Consumed by dissolving in water. Which will get fragrant coconut water with flavor Close to fresh coconut water

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: Edit 07/12/2018 Page 1 of 1 page Disclaimer 1. Lump coconut water formula contains the following ingredients: - 98% coconut water by weight. - 2 percent sugar by weight - 1 gram of salt per gram of water, total products - maltodextrin (Maltodextrin) volume 12 grams per gram of product water in total. 2. Production process of coconut lump. According to claim 1, the production process is as follows: a. Very fresh coconut water followed by some white cloth. B. Adjust the sweetness of the coconut water. By adding 2 percent sugar by weight to make coconut water 9 degrees brix sweetness and add 1 gram of salt per gram of product water. To add flavor c. Flavored coconut water according to item B. Add a meat additive ie maltodextrin. (Maltodextrin) Content 12 grams per gram of product water. D. Maltodextrin coconut water. (Maltodextrin) according to Article C. To perform the preliminary dehumidification by bringing the coconut water through a gas stove simmer for 15 minutes or until the coconut water has a temperature of 50 degrees Celsius in order to melt the mixture homogeneously and to reduce the initial moisture to low. Over 40% by weight of dehumidified coconut water according to Clause D., Amount 11 grams, put into a mold made of aluminum, 6.5 cm wide, 4.5 cm long and 2.5 cm high and wait until after. F. The coconut water obtained from item E is frozen by a plate freezer at a temperature of -40 ° C for 3 hours to bring the cubes to a temperature of -30 ° C. G. Remove the frozen coconut water from item F to freeze drying machine. (Freeze-dryer) at temperature -50 degrees Celsius, pressure 1.650 millibars for 23 hours to reduce the final humidity to below 30% by weight and will be a product of coconut water. -------------------------------------------------- -------------------------------------------------- ------ 18/05/2018 ------ (OCR) Page 1 of 1 page Disclaimer 1. Lump coconut water formula contains the following ingredients - 98 percent coconut water by weight - sugar. Content 2 percent by weight - Salt Content 1 gram per gram of water Total products - Maltodextrin (Maltodextrin) volume 12 grams per gram of product water in total. 2. Production process of coconut lump. According to claim 1, the production process is as follows: a. Very fresh coconut water followed by some white cloth. B. Adjust the sweetness of the coconut water. By adding 2 percent sugar by weight to make coconut water 9 degrees brix sweetness and add 1 gram of salt per gram of product water. To add flavor c. Flavored coconut water according to item B. Add a meat additive ie malto dextrin. (Maltodextrin) Content 12 grams per gram of product water. D. Maltodextrin coconut water. (Maltodextrin) according to Article C. To perform the preliminary dehumidification by bringing the coconut water through a gas stove simmer for 15 minutes or until the coconut water has a temperature of 50 degrees Celsius in order to melt the ingredients homogeneously and to reduce the initial rise E. Dehumidified coconut water according to clause D. Put into a mold made of aluminum, 6.5 cm wide, 4.5 cm long and 2.5 cm high, and wait until it freezes. F. The coconut water obtained from item E is frozen by a plate freezer at a temperature of -40 ° C for 3 hours so that the cubes have a temperature of -30 ° C. B. The frozen coconut water obtained from Item F. Is dried in a freeze drying machine. (Freeze-dryer) at temperature -50 degrees Celsius, pressure 1.650 millibar for 23 hours to reduce the final humidity to below 30% by weight and will be a product of coconut water. --------- --- Page 1 of number 1 page. 1. Recipe coconut water contains the following ingredients: - Coconut water content 98 percent by weight - Sugar content 2 percent by weight - Salt 1 gram per gram of water Total products - Maltodextrin (Maltodextrin) volume 12 grams per gram of water. All products. 2. Production process of lump coconut water According to claim 1, the production process is as follows: a. Very fresh coconut water followed by some white cloth. B. Adjust the sweetness of the coconut water. By adding 2 percent sugar by weight to make the coconut water sweetness of 9, cabrix and salt, 1 gram per gram of product water. To emphasize flavor enhancement c. Flavored coconut water according to item B. add a meat additive ie malto dextrin (Maltodextrin) Content 12 grams per gram of all products. D. Coconut water that has been mixed with maltodextrin. (Maltodextrin) according to Article C. To reduce the initial rise by bringing the coconut water through a gas stove simmer for 15 minutes or until the coconut water has a temperature of 50 degrees Celsius in order to melt the ingredients, focus on the homogeneity and to reduce the initial rise. E. Lower than 40% by weight. E. Reduced coconut water according to clause D. Put into mold and wait until it freezes. F. Coconut water obtained from item E. To freeze. With a plate freezer at a temperature of -40 degrees Celsius for 3 hours to make the coconut cubes at a temperature of -30 degrees Celsius, C. The frozen coconut water obtained from item F. was dried by the machine. Freeze drying (Freeze-dryer) at temperature -50 degrees Celsius, pressure 1.650 millibars for 23 hours to reduce the final rise to below 30% by weight and to focus on the product of coconut cubes.