WO2004054389A1 - Procede pour conserver de la seve de noix de coco desodorisee (neera) - Google Patents

Procede pour conserver de la seve de noix de coco desodorisee (neera) Download PDF

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Publication number
WO2004054389A1
WO2004054389A1 PCT/IB2002/005389 IB0205389W WO2004054389A1 WO 2004054389 A1 WO2004054389 A1 WO 2004054389A1 IB 0205389 W IB0205389 W IB 0205389W WO 2004054389 A1 WO2004054389 A1 WO 2004054389A1
Authority
WO
WIPO (PCT)
Prior art keywords
sap
coconut
deodourised
range
preservation
Prior art date
Application number
PCT/IB2002/005389
Other languages
English (en)
Inventor
Raghavan Bashyam
Ramalakshmi Kulathooran
Ramesh Mysore Nagarajarao
Bhaskarrao Babasaheb Borse
Prakash Vishweshwaraiah
Original Assignee
Council Of Scientific And Industrial Research
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Council Of Scientific And Industrial Research filed Critical Council Of Scientific And Industrial Research
Priority to PCT/IB2002/005389 priority Critical patent/WO2004054389A1/fr
Priority to AU2002348810A priority patent/AU2002348810A1/en
Publication of WO2004054389A1 publication Critical patent/WO2004054389A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating

Definitions

  • This invention relates to a process for the preservation of deodourised coconut sap (neerd).
  • the process in particular, describes the method of preservation of coconut sap in glass bottles.
  • Cocos nucifera L. belongs to the natural order Arecaceae (Palmoe) an important member of monocotyledons.
  • a sugar containing juice or sap is obtained by tapping the unopened spadix of the coconut palm.
  • the tapping involves the extraction of exuded sap from the inflorescence that yields sweet sap.
  • the tapping methods vary from country to country and even within the country. In India and Sri Lanka, the spadix is considered ready for tapping when the mature one is burst or just about to do so.
  • the female flowers within the unopened spathe cause a swelling at the base and its appearance is an indication of the appropriate stage for tapping.
  • the tapping is usually continued for a period of six months and there may be 3 spathes on the same tree being tapped at the same time.
  • the maximum yield of coconut sap is usually obtained in the third month after the commencement of tapping.
  • the yield of coconut sap is highly variable. It varies considerably from day to day, season to season, spadix to spadix and tree to tree.
  • the average yield of coconut sap is about 1.5 litres per palm per day.
  • the fresh coconut sap is rich in carbohydrates with sucrose as its main constituent. It is well known that the coconut sap ferments very quickly even during the process of collection thus producing alcohol in it. The fermented sap smells obnoxiously thus making it unacceptable as a beverage for consumption. Hence, there is a need to deodorize and preserves the coconut sap without affecting its nutritional quality. Patents search revealed that there is no single patent available on the processing and preservation of coconut sap. However, there are two research articles published on different aspects of coconut sap.
  • Saccharomyces cerevisiae 2 strains of Sacc. Chevalieri, Schizosaccharomyces pombe, and commercial champagne, hock and sauterne yeasts.
  • the objective of this study was to suppress non-ethanol producers and to enhance ethanol formation by natural flora. This is contrary to our interest of arresting ethanol production.
  • the main object of the present invention is to provide a process for the preservation of deodorized coconut sap.
  • Yet another object of the present invention is to provide a process for the removal of obnoxious odour of the coconut sap.
  • the present invention provides a process for the preservation of deodourised coconut sap, which comprises: collecting coconut sap from the spathe of coconut palm, which is tapped earlier for more than 10 days using a pot, filtering the sap of step (a) to remove any impurities; chilling the filtered sap to 2-8°C until processing, adding deodourizing aids and stirring the contents; centrifuging or filtering the mixture; optionally adding a preservative, packing the deodourised sap in glass containers and crowning the glass bottles, and pasteurizing the bottles at 90-95°C for 3-7 min, Detailed Description of the Invention
  • the present invention provides a process for the preservation of deodourised coconut sap, which comprises, a. collecting coconut sap from the spathe of coconut palm, which is tapped earlier for more than 10 days using a pot, b. filtering the sap of step (a) to remove any impurities; c. chilling the filtered sap of step (b) to 2-8°C until processing, d. adding deodourizing aids and stirring the contents; e. centrifuging or filtering the mixture of step (d) at a speed of 2000-2500 rpm at a temperature in the range of 25-28°C, f. optionally adding to step (e), a preservative, g. packing the deodourised sap of step (f) in glass containers and crowning the glass bottles, and h. pasteurizing the bottles at 90-95°C for 3-7 min,
  • step (c) provides a process, wherein in step (c), the chilling temperature is in the range of 2 to 8°C.
  • the deodurising aid used is either Bentonite or activated carbon.
  • the concentration of bentonite used is in the range of
  • the activated carbon used is in the range of 0.5 to 5.0%.
  • the centrifugation is done at a speed of 2000- 2500 rpm.
  • the preservative used is nisin, which is in the range of
  • the coconut sap retains its natural constituents.
  • the collection of the coconut sap is best carried out between 18.00 h to 06.00 h, during which period the fermentation of the sap is kept to a minimum.
  • the obnoxious or the harsh odour of the sap is removed by the addition of activated carbon and stirring for 30 min and later centrifuging/ filtering the mixture.
  • the process for the preservation of clarified and deodourised coconut sap is illustrated in the following flow chart
  • the novelty of the process lies in the combination of pretreatment and preservation of coconut sap by treatment with deodorizing agent, namely, activated carbon or bentonite and subsequently pasteurizing it.
  • coconut sap (10L) was collected from the coconut farm in the early morning, transported to the laboratory in the mobile chiller (4 °C) (designed by CFTRI). The sap was analysed for pH and solids content (4.3 and 15° brix). The coconut sap was mixed with bentonite (0.4%), stirred mechanically for 30 min and filtered. The deodourised sap was mixed with nisin (10 ppm). The sap was filled in glass bottles (200 ml) with a headspace of about 10 ml, crowned and pasteurized at 93°C for 5 minutes. The bottles were cooled to ambient temperature (27°C). The sap had a characteristic cloudy appearance of 'neera' devoid of fermented odour without any sedimentation.
  • Example 3 Coconut sap (30L) was collected from the coconut farm in the early morning, transported to the laboratory in the mobile chiller (4 °C) (designed by CFTRI). The soluble solids content and pH of the coconut sap was 15° brix and 4.76 respectively. Activated granular carbon (2%) was added and mechanically stirred for 20 minutes. The sap was centrifuged (2500 rpm) and the deodourised sap was mixed with nisin (10 ppm). The sap was filled in glass bottles (200 ml) with a headspace of about 10 ml, crowned and pasteurized at 94°C for 3 minutes. The bottles were cooled to 27°C. The sap had a characteristic cloudy appearance of 'neera' devoid of fermented odour without any sedimentation.
  • Example 4 Coconut sap (30L) was collected from the coconut farm in the early morning, transported to the laboratory in the mobile chiller (4 °C) (designed by CFTRI). The soluble solids content and pH of the coconut sap was 15° brix and 4.76 respectively. Bentonite (0.5%) was added and mechanically stirred for 20 minutes. The sap was filtered and the deodourised sap was filled in glass bottles (200 ml) with a headspace of about 10 ml, crowned and pasteurized at 94°C for 3 minutes. The bottles were cooled to 27°C. The sap had a characteristic cloudy appearance of 'neera' devoid of fermented odour without any sedimentation.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

La présente invention concerne un procédé pour conserver de la sève de noix de coco désodorisée (neera). Ce procédé décrit notamment un moyen pour conserver de la sève de noix de coco dans des bouteilles en verre.
PCT/IB2002/005389 2002-12-16 2002-12-16 Procede pour conserver de la seve de noix de coco desodorisee (neera) WO2004054389A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/IB2002/005389 WO2004054389A1 (fr) 2002-12-16 2002-12-16 Procede pour conserver de la seve de noix de coco desodorisee (neera)
AU2002348810A AU2002348810A1 (en) 2002-12-16 2002-12-16 A process for the preservation of deodourised coconut sap (neera)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2002/005389 WO2004054389A1 (fr) 2002-12-16 2002-12-16 Procede pour conserver de la seve de noix de coco desodorisee (neera)

Publications (1)

Publication Number Publication Date
WO2004054389A1 true WO2004054389A1 (fr) 2004-07-01

Family

ID=32587392

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2002/005389 WO2004054389A1 (fr) 2002-12-16 2002-12-16 Procede pour conserver de la seve de noix de coco desodorisee (neera)

Country Status (2)

Country Link
AU (1) AU2002348810A1 (fr)
WO (1) WO2004054389A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1019131A3 (nl) * 2010-01-05 2012-03-06 Transp Lambrechts Koen Afgekort T L K Bv Met Beperkte Aansprakelijkheid Inrichting voor het verwerken van verse melk en werkwijze voor het verwerken van verse melk waarbij gebruik gemaakt wordt van zulke inrichting.
CN112094711A (zh) * 2020-09-03 2020-12-18 南县邵氏酒业有限公司 一种天然椰子花序汁液白酒的制造方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2829058A (en) * 1954-10-29 1958-04-01 Lukas & Associates Preserving milk, neera, and like perishable liquids
FR2776304A1 (fr) * 1998-03-23 1999-09-24 Jabour Henri Jean Jose Bichara Procede de preparation de jus de canne avec aptitude d'ameliorer la conservation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2829058A (en) * 1954-10-29 1958-04-01 Lukas & Associates Preserving milk, neera, and like perishable liquids
FR2776304A1 (fr) * 1998-03-23 1999-09-24 Jabour Henri Jean Jose Bichara Procede de preparation de jus de canne avec aptitude d'ameliorer la conservation

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
BALIGA B.P., IVY A.C.: "Pasteurization of palm sap (neera)", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 9, no. 2, March 1961 (1961-03-01), pages 149 - 151, XP001153515, ISSN: 0021-8561, Retrieved from the Internet <URL:http://pubs.acs.org/cgi-bin/archive.cgi/jafcau/1961/i02/pdf/jf60114a018.pdf> [retrieved on 20030709] *
DATABASE WPI Section Ch Week 200004, Derwent World Patents Index; Class D13, AN 2000-050850, XP002248327 *
DR. BURGHAGEN M.: "Food Chemistry. Chapter 18: Fruits and fruit products. 18.2.9. Fruit juices", 1999, BELITZ-GROSCH, SPRINGER-VERLAG, BERLIN, ISBN: 3-540-64704-X, XP002248325 *
GRIMWOOD B.E., ASHMAN F., DENDY D.A.V., JARMAN C.G., LITTLE E.C.S., TIMMINS W.H.: "COCONUT PALM PRODUCTS. Their processing in developing countries", 1975, FOOD AND AGRICULTURE ORGANISATION OF THE UNITED NATIONS, ROME, XP002248326 *
HURST A: "NISIN", ADVANCES IN APPLIED MICROBIOLOGY, NEW YORK, NY, US, vol. 27, 1981, pages 85 - 123, XP000577490 *
POTTY V.P., JOSEPH K.V., SETHUMADHAVA M.K., JAYASANDAR N.P.: "Processing and fermentation of coconut toddy", JOURNAL OF FOOD SCIWENCE AND TECHNOLOGY, vol. 15, no. 1, January 1978 (1978-01-01), India, pages 32 - 34, XP009014285 *
RAO G.R., PANEMANGALORE M., RAJAGOPALAN R.: "Nutritional properties of neera and palm gur", INDIAN JOURNAL OF NUTRITION AND DIETETICS, vol. 7, no. 1, 1970, pages 44 - 52, XP009013523 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1019131A3 (nl) * 2010-01-05 2012-03-06 Transp Lambrechts Koen Afgekort T L K Bv Met Beperkte Aansprakelijkheid Inrichting voor het verwerken van verse melk en werkwijze voor het verwerken van verse melk waarbij gebruik gemaakt wordt van zulke inrichting.
CN112094711A (zh) * 2020-09-03 2020-12-18 南县邵氏酒业有限公司 一种天然椰子花序汁液白酒的制造方法

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Publication number Publication date
AU2002348810A1 (en) 2004-07-09

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