TH22844U - A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and fiber. - Google Patents

Abstract

OCR 21/08/2023 This invention relates to a fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and fiber, along with the production process of such a product. The components include: fermented coconut whey, sugar, stabilizer, emulsifier, citric acid, prebiotics, and fiber. The preparation of the prebiotic-fortified fermented coconut whey beverage 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 degrees Celsius for 16-18 hours. This will result in the fermented coconut whey. Next, take the prepared fermented coconut milk and add fiber (coconut jelly) and sugar. Then add a stabilizer, emulsifier, and citric acid. Mix all the ingredients thoroughly and pack them into containers that have been lined with a prebiotic mixture.

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 fiber. 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), Fiber 1-20% (weight/volume). 2. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and fibers, as per claim 1, where the prebiotic is an oligosaccharide of the selectable type, which may be 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 fibers, as per claim 1, where selectable fibers are derived from coconut jelly. 4. Fermented beverage product from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics, as per Patent 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 fibers, as per Patent 1 or 4, where the fermented coconut whey 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 (SACCO Lyofast SYAB 1) and incubate at 42°C for 16-18 hours to obtain the fermented coconut whey. 6. Fermented beverage product from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and fibers, as per Patent 4 or 5, where 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. Fermented beverage product from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and fibers, as per Patent 1, which states that the fermented coconut whey beverage product (Culture coconut whey by lactic acid bacteria) is prepared by adding fiber (coconut jelly) and sugar to the prepared fermented coconut whey. Then, a stabilizer, an emulsifier, and citric acid are added. The ingredients are mixed thoroughly using a homogenizer at a speed of 16,000 rpm. The mixture is then packaged into containers with a prebiotic mixture at a ratio of 1-20% by weight/volume of the total volume at the bottom of the container. The product is then stored at a temperature of 4-7 degrees Celsius. 8. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and fibers as per Patent 1 or 7, where the stabilizer is selectable from pectin or gelatin. 9. A fermented beverage product made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and fibers as per Patent 1 or 7, where the emulsifier may be selected from guar gum or xanthan gum. 10. Fermented beverage products made from coconut whey (Culture coconut whey by lactic acid bacteria) fortified with prebiotics and fibers as per any one of claims 1 through 9, which include the addition of antioxidants or flavorings, colors, and other additives.