TH15162A3 - Coconut milk yogurt with stable coconut meat (set yogurt) and production process. - Google Patents

Abstract

------ 03/07/2018 ------ (OCR) page 1 of number 1 page Invention summary. Set yogurt, coconut milk mixed with stable coconut meat (set yogurt) according to this invention, consisted of coconut milk, sugar, sand, lactic acid bacteria production group (Lactic Acid Bacteria LAB), young coconut meat, welding stabilizer ) And emulsifier (emulsifier) has a production process that has The production conditions are controlled and the ratio of raw materials is suitable to obtain meaty coconut milk yogurt. Steady coconut (set yogurt) as needed by the bacteria that produce Lactic Acid Bacteria (LAB) in the fermentation process is as follows. It started with the coconut milk to remove the impurities and suspended solids. The stabilizer and emulsifier are added to the coconut milk until all ingredients are homogeneous. Brought to heat to sterilize Then mixed to make meat Same with the homogenized machine (Homogenizer) at a speed of 20,000 - 25,000 rpm, temperature 20-25 degrees Celsius for a period of 1 - 2 minutes. Put it to cool, the original Lactic Acid Bacteria (LAB) bacteria are mixed together and then incubated at 40 - 45 ° C for a period of 18-24 hours to become yogurt. Coconut milk with coconut meat fixed (set yogurt) the yogurt that has been packed into the package. And stored at a temperature of 8-10 degrees Celsius throughout the period after packing into the package until the consumer The product of yogurt, coconut milk, and coconut meat is stable (set yogurt) without milk as an ingredient. It is suitable for consumers who can not eat milk and yogurt has good taste and a mixture of coconut meat. It is an alternative for those who love Health that wants to consume healthy food ------------ page 1 of the number 1 page, invention summary Set yogurt, coconut milk, stable coconut meat (set yogurt) according to this invention consists of coconut milk, sugar, lactic acid bacteria (LAB) bacteria, young coconut meat, a stabilizer ( stabilizer) and emulsifier are manufactured with The production conditions are controlled and the ratio of raw materials is suitable to obtain meaty coconut milk yogurt. Stabilized coconut (set yogurt) as needed by using lactic acid bacteria (LAB) bacteria in the fermentation process has the following steps. It starts with taking more coconut milk to catch the dirt and suspended solids. Add sugar. The stabilizer and emulsifier are added to the coconut milk until all ingredients are homogeneous. Brought to heat to sterilize Then mixed to make meat The same with the Homogenize (homogenize) at a speed of 20,000 - 25,000 rpm, temperature 20-25 degrees Celsius for a period of 1 - 2 minutes. Put it to cool. The bacteria that produce lactic acid bacteria (LAB) are mixed together and then incubated at 40 - 45 degrees Celsius for a period of 18-24 hours to become yogurt. Coconut milk with coconut meat fixed (set yogurt) the yogurt that has been packed into the package. And stored at a temperature of 8 - 10 degrees Celsius throughout the period after packing into the packaging until the consumer Which products of yogurt, coconut milk, and coconut meat are stable (set yogurt) does not contain milk. It is suitable for consumers who can not eat milk and yogurt has a good flavor and a mixture of coconut meat, making it a choice for lovers. Health requiring a healthy diet:

Claims (9)

Disclaimer (all) which will not appear on the advertisement page. : ------ 03/07/2018 ------ (OCR) Page 1 of 2 pages. 1. Set yogurt, coconut milk and stable coconut meat (set yogurt) contains 70-80 percent of coconut milk with 4-6 percent sugar weight by weight. Bacteria in the group that produced 2-3 percent Lactic Acid Bacteria (LAB) by weight. Young Coconut Meat 10-20 percent by weight Stabilizer 0.4 - 0.5% wt. Emulsifier 0.4 - 0.5 percent by weight 2. Yogurt, coconut milk with stable coconut meat (set yogurt) according to claim 1, where the young coconut flesh has a suitable sweetness value of between 20-25 degrees brix. 3. Yogurt, coconut milk, mixed with steady coconut meat (set yogurt) according to the claim 1 or 2, where the young coconut meat is welded. The suitable size is 5 - 10 mm. 4. Yogurt, coconut milk mixed with stable coconut meat (set yogurt) according to one of the claims 1 - 3 where Lactic Acid Bacteria (LAB) bacteria are selected from the state Protococcus Thermopylus (Streptococcus thermophiles) Lactobacillus (Lactobacillus subs p. Bulgaricus), either or a combination. 5. Coconut milk yogurt mixed with stable coconut meat (set yogurt) according to one of the claims 1 - 4 where stabilizer (stabilizer) can be selected from pactin (pactin) gelatin Gelatin, starch, modified starch, either or a combination of 6. Yogurt, coconut milk, mixed with stable coconut meat (set yogurt) according to one of the claims 1 - 5, where the emulsifier can be selected from guar gum. Alginate, carrageenan, xanthan gum, either or a combination. 7. Yogurt, coconut milk with stable coconut meat (set yogurt) according to one of the claims 1 - 6, which also contains either a color or flavoring agent or a combination of page 2 of number 2. page 8. Yogurt, coconut milk, mixed with stable coconut meat (set yogurt) according to one of the claims 1-7, where coconut milk can be prepared from A. Coconut milk UHT, followed by a lot. Containers with small holes 10- 50 microns. B. Filtered coconut milk from Section A. To adjust the dissolved solids content between 12-15 degrees. 9. Production process of yoghurt, coconut milk with stable coconut meat (set yogurt) according to one of the claims 1-8, where the steps are as follows: a. Add sugar to coconut milk and heat it at temperature. 80 - 90 degrees Celsius for a period of 1 - 2 minutes. B. Add stabilizer and emulsifier mixed into coconut milk obtained from item A. Stir until all ingredients are combined and completely dissolved. C. Heat at a temperature of between 80 - 100 ° C for 1 - 2 minutes. D. Mix the ingredients from note C. to homogeneous with a homo machine. Chinish (Homogenizer) at a speed of 20,000 - 25,000 rpm, temperature 20-25 degrees Celsius for a period of 1 - 2 minutes. E. Add young coconut meat, stir well. F. Stay the mixture to cool down. By leaving it to cool at 30 - 37 degrees Celsius or using water or ice cooling method. Until all ingredients have a temperature between 35-40 degrees Celsius. G. Add lactic acid bacteria (LAB) bacteria to mix well. H. Pour all ingredients into the fermentation container. (Containers must be blanched or sterilized) Close the mouth of the container with a film, cover food or cotton wool or cover tightly and then incubate at 40 - 45 degrees Celsius for a period of 18-24 hours. Contained in the packaging And kept at 8 - 10 ° C throughout the period after packing into the package until the consumer 1 0. Production process of stable coconut milk yogurt mixed with coconut meat (set yogurt) according to claim 9, which also includes a color or flavoring process. Or coloring and flavoring Before importing the homogenizer (Homogenizer) ------------ Page 1 of the number 2 pages. 1. Set yogurt, coconut milk and stable coconut meat (set yogurt) contains 70-80 percent of coconut milk with 4-6 percent sugar weight by weight. Lactic Acid Bacteria (LAB) 2-3 percent by weight Young coconut pulp is 10-20 percent by weight. Stabilizer 0.4 - 0.5% wt. Emulsifier 0.4 - 0.5 percent by weight 2. Yogurt, coconut milk with stable coconut meat (set yogurt) according to claim 1, where the young coconut flesh has a suitable sweetness value between 20-25 degrees. 3. Yogurt, coconut milk, mixed with steady coconut meat (set yogurt) according to the claim 1 or 2, where the young coconut meat is welded. The suitable size is 5 - 10 mm. 4. Yogurt, coconut milk with stable coconut meat (set yogurt) according to one of the claims 1-3, where Lactic Acid Bacteria (LAB) bacteria are selected from the state Roptococcus thermophilus (Streptococcus thermophiles), Lactobacil bulgaricus (Lactobacillus subs p. Bulgaricus), or a combination. 5. Coconut milk yogurt mixed with steady coconut meat (set yogurt) according to one of the claims 1-4, which The stabilizer can be selected from pactin, gelatin, starch, modified starch, either or in combination. 6. Yogurt, coconut milk, mixed with stable coconut meat (set yogurt) according to one of the claims 1-5 where the emulsifier can be selected from guar gum Alginate, carrageenan, xanthan gum, either or a combination 7. Yogurt, coconut milk with stable coconut meat (set yogurt) according to one of the claims 1-6, which also contains either color or flavoring additives or a combination of page 2 of number 2. page 8. Yogurt, coconut milk, mixed with stable coconut meat (set yogurt) according to one of the claims 1-7, where coconut milk can be prepared from. Kor., Followed by coconut milk UHT. Containers with small holes 10 - 50 microns. B. Filtered coconut milk from Section A. adjusted to the dissolved solid content between 12-15 degrees. 9. Production process of yoghurt, coconut milk with steady coconut meat (set yogurt) according to one of the claims 1-8, where the steps are as follows: a. Add sugar to coconut milk and heat it at temperature. 80 - 90 degrees Celsius for a period of 1-2 minutes. B. Add stabilizer and emulsifier mixed together into coconut milk obtained from item A. Poor people. All ingredients are mixed together and melted until completely homogeneous. C. Heat at a temperature of between 80 -100 ° C for 1 - 2 minutes. D. Mix the ingredients from C and mix them homogeneously with a homo machine. Ginaiz (Homogenize) at a speed of 20,000 - 25,000 rpm, temperature 20-25 degrees Celsius for a period of 1 - 2 minutes. E. Add young coconut meat, stir together f. Let the ingredients cool down. It is left to cool at 30 - 37 degrees Celsius or use water or ice cooling method until all ingredients reach the temperature between 35-40 degrees Celsius G. Add Lactic Acid Bacteria (LAB) bacteria to mix well h. Pour all ingredients into the fermentation container. (Containers must be blanched or sterilized first) Close the mouth of the container with a film, cover food or cotton wool or cover tightly and then incubate at 40-45 degrees Celsius for a period of 18-24 hours. Contained in the packaging And kept at 8-10 ° C throughout the period after packing into the package until the consumer 1 0. Production process of stable coconut milk yogurt mixed with coconut meat (set yogurt) according to claim 9, which also includes a color or flavoring process. Or coloring and flavoring Before importing the Homogenize machine