TH22626U - A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria), fortified with prebiotics and mulberry extract. - Google Patents

Abstract

OCR 21/08/2566 This invention relates to a fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract, along with the production process of such a product. The components include: fermented coconut whey, sugar, stabilizer, emulsifier, citric acid, prebiotics, and mulberry extract. The preparation of the fermented beverage from coconut whey fortified with prebiotics and mulberry extract is as follows: First, prepare the fermented coconut whey by adding sugar and heating it. Then, add the coconut whey sediment, heat it further, and let it cool. Next, add commercial yogurt starter culture and incubate it at 42°C for 16-18 hours. This will produce the fermented coconut whey. The prepared fermented coconut whey is then used... Add concentrated mulberry juice with 35 Brix sweetness and granulated sugar. Then add the stabilizer, emulsifier, and citric acid. Mix all the ingredients thoroughly. Pour the mixture into containers that have a prebiotic mixture at the bottom.

Claims (10)

OCR 21/08/2566 1. Fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract. Ingredients: Fermented coconut whey 50-95% (weight/volume), Sugar 1-45% (weight/volume), Stabilizer 0.1-3% (weight/volume), Emulsifier 0.1-3% (weight/volume), Citric acid 0.1-3% (weight/volume), Prebiotics 1-20% (weight/volume), Mulberry extract 1-20% (weight/volume). 2. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract, as per claim 1, where the prebiotics are of the oligosaccharide type, selectable from xylooligosaccharides, fructooligosaccharides, or galactooligosaccharides, or any one or more combinations, in the form of powder, liquid, solid, semi-solid, or prebiotic beads. 3. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract, as per claim 1, where the mulberry extract is in powder or liquid form and prepared as a concentrated mulberry juice with a sweetness of 35 Brix. 4. Fermented beverage product made from coconut whey (Custard coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract, as per claim 1, where the fermented coconut whey contains the following components: coconut whey 89.85% v/v, granulated sugar 5% v/v, coconut sediment 5% v/v, yogurt starter culture 0.15% v/v. 5. Fermented beverage product from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract. The fermented coconut whey, as per claim 1 or 4, is prepared as follows: Add 5% (v/v) of sugar to 89.85% (v/v) of coconut whey and boil until reaching 70°C. Then add 5% (v/v) of coconut sediment and boil further at 85-90°C for 5 minutes. Cool, then add 0.15% (v/v) of commercial yogurt starter culture and incubate at 42°C for 16-18 hours to obtain the fermented coconut whey. 6. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract, as per Patent 4 or 5, where the coconut whey sediment is prepared by boiling coconut whey at 90°C for 5 minutes, filtering out only the sediment floating on top, draining the water, then blending it into a homogeneous mixture (80% moisture content), pasteurizing it, and storing it at 2-4°C before use. 7. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract, as per Patent 1, where the stabilizer can be selected from pectin or gelatin. 8. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract, as per claim 1, where the emulsifier may be selected from guar gum or xanthan gum. 9. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract, as per any one of claims 1 through 8, which may include the addition of fiber, antioxidants, or other flavorings, colors, and additives. 10. Preparation of a fermented beverage product from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and mulberry extract according to any one of Patents 1-9, which is prepared by adding concentrated mulberry juice and sugar to the prepared fermented coconut whey, then adding a stabilizer, emulsifier, and citric acid. The components are mixed thoroughly using a homogenizer at a speed of 16,000 rpm. The product is then poured into containers with the prebiotic mixture at the bottom of the container, and stored at a temperature of 4-7 degrees Celsius.