TH20451U - Coconut wrap products - Google Patents

Abstract

------04/02/2565------(OCR) This invention relates to the development of coconut wrap products. The components include: coconut flesh, coconut water, coconut oil, sodium alginate, and possibly coconut protein. These coconut wrap products can be used in a variety of dishes, have a fragrant coconut aroma, and a soft, appetizing texture. The production process involves the following steps: The coconut flesh is peeled and washed. The coconut flesh is then mixed with coconut water, coconut oil, and sodium alginate. The mixture is then blended until it forms a smooth cream. The cream is then spread on a baking sheet and cut into the desired size.

Claims (6)

------04/02/2565------(OCR) 1. Coconut wrap product contains the following components: a. Coconut meat mixed with coconut water in a quantity of 93-98% by volume. b. Coconut oil in a quantity of 0.1-1% by volume. c. Sodium alginate in a quantity of 0.5-1% by weight by volume. d. Coconut protein in a quantity of 1-5% by weight by volume. 2. Coconut wrap product according to claim 1 where the ratio of coconut meat to coconut water is 1:1 by weight by volume. 3. Coconut wrap product according to claim 1 where the type of coconut meat can be selected from fresh coconut meat or frozen coconut meat. 4. Coconut wrap product according to claim 1 where the coconut water can be selected from fresh coconut water or waste water from the coconut oil production process (coconut milk residue). 5. Manufacturing process of coconut wrap product. According to claim 1, the process is as follows: A. The coconut flesh is extracted, washed with clean water or a 5% by volume hydrogen peroxide solution. B. The coconut flesh is then mixed with coconut water in a 1:1 ratio, followed by the addition of coconut oil and sodium alginate. C. The mixture is then ground until it forms a fine cream. D. The cream is spread on a baking sheet and dried in a dehydrator at 50 degrees Celsius until completely dry. E. The cream is then shaped as desired and placed on a sheet of parchment paper. 1. Coconut-wrapped rice paper products contain the following ingredients: a. Coconut flesh mixed with coconut water, in a quantity of 93-98% by volume. b. Coconut oil, in a quantity of 0.1-1% by volume. c. Sodium alginate, in a quantity of 0.5-1% by weight by volume. 2. Coconut-wrapped rice flour products, as per claim 1, which may contain added coconut protein in an amount of 1-5% by total weight. 3. Coconut-wrapped sheet product, as per claim 1, where the ratio of coconut flesh to coconut water is 1:1 by weight to volume. 4. Coconut wrap product, as per claim 1, where the type of coconut meat portion can be selected from fresh coconut meat or frozen coconut meat. 5. Coconut wrap product under Reputation 1, where the coconut water portion is selectable from fresh coconut water or waste water from the coconut oil production process (coconut milk residue). 6. The manufacturing process for the coconut wrap product under claim 1 involves the following steps: a. The coconut flesh is removed, washed with clean water or a 5% by volume hydrogen peroxide solution. b. The coconut flesh is then mixed with coconut water in a 1:1 ratio, followed by the addition of coconut oil and sodium alginate. c. The mixture is blended until it forms a smooth cream. d. The cream is spread on a baking sheet and dried in a dehydrator at 50 degrees Celsius until completely dry. e. The cream is cut to the desired size and placed on parchment paper.