WO2004113487A1 - Process for preparing natural flavoured alcoholic beverage from coconut - Google Patents
Process for preparing natural flavoured alcoholic beverage from coconut Download PDFInfo
- Publication number
- WO2004113487A1 WO2004113487A1 PCT/IN2004/000171 IN2004000171W WO2004113487A1 WO 2004113487 A1 WO2004113487 A1 WO 2004113487A1 IN 2004000171 W IN2004000171 W IN 2004000171W WO 2004113487 A1 WO2004113487 A1 WO 2004113487A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- coconut
- alcoholic beverage
- natural
- coconut milk
- fermentation
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Definitions
- the invention relates to the manufacture of Natural Flavoured Alcoholic Beverage and has for its Chief object to utilise a material which is available in very large quantities and which has hitherto not been used for this purpose.
- the invention relates to a process for the manufacture of Alcoholic Beverage from coconut Milk.
- the invention produces a pleasant and natural flavoured alcoholic beverage.
- a process for preparing natural flavoured alcoholic beverage from coconut milk comprises mixing the coconut milk with rice flour, barley flour and sugar, adding water to get dilute mixture, fermenting the said mixture at room temperature in presence of yeast, seperating the clear liquid and the froth so obtained, distilling the clear liquid to get natural flavoured alcoholic coconut beverage.
- Ten numbers of coconuts are taken and the coconut kernel is removed from the nuts.
- the kernel is grinded in a grinder adding water to get a paste.
- extraction of the coconut milk is done by adding water to get 5 liters of coconut milk from ten coconuts.
- the solution used for fermentation should be sufficiently dilute.
- sugar, rice and barley flour are added to boost the fermentation in the presence of yeast and it also boosts the percentage of alcohol in the finished product.
- Sodium bicarbonate (baking powder) 5 teaspoon is also added to the mash. It is soluble in water and is decomposed by most acids, thus the acids are neutralized.
- Fermentation is the slow decomposition of complex organic compounds into simple compounds.
- the temperature being maintained between 25-35°C (Room temperature)
- the solution used for fermentation be sufficiently dilute.
- Fermentation takes about 5-7 days for completion.
- the liquid is the mixture of alcohol and water.
- the 3 liters of liquid is distilled by simple or fractional method and yields 300 ml. pleasant and natural flavoured alcoholic beverage.
- the concentration of the distilled alcohol is 80 percent (160 proof)
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to the manufacture of Natural Flavoured Alcoholic Beverage and has for its chief object to utilise a material which is available in very large quantities and which has hitherto not been used for this purpose. The invention relates to a process for the manufacture of Alcoholic Beverage from coconut milk. The invention produces a pleasant and natural flavoured alcoholic beverage. The coconuts are mostly used to extract coconut oil from the coconut kernel. We are also using the coconut kernel in our food products in different kindly. The young coconut fruits, called the tender coconuts are consumed as beverage. In the invention I am using the mature coconuts to prepare a pleasant and natural flavoured alcoholic beverage. The invention will pave the way for another Green Revolution in India.
Description
PROCESS FOR PREPARING NATURAL FLAVOURED
ALCOHOLIC
BEVERAGE FROM COCONUT
The invention relates to the manufacture of Natural Flavoured Alcoholic Beverage and has for its Chief object to utilise a material which is available in very large quantities and which has hitherto not been used for this purpose.
The invention relates to a process for the manufacture of Alcoholic Beverage from Coconut Milk. The invention produces a pleasant and natural flavoured alcoholic beverage.
A process for preparing natural flavoured alcoholic beverage from coconut milk comprises mixing the coconut milk with rice flour, barley flour and sugar, adding water to get dilute mixture, fermenting the said mixture at room temperature in presence of yeast, seperating the clear liquid and the froth so obtained, distilling the clear liquid to get natural flavoured alcoholic coconut beverage.
The process is further described with example :
Ten numbers of coconuts are taken and the coconut kernel is removed from the nuts. The kernel is grinded in a grinder adding water to get a paste.
From the paste, extraction of the coconut milk is done by adding water to get 5 liters of coconut milk from ten coconuts.
The solution used for fermentation should be sufficiently dilute.
To The 5 liters of coconut milk 2 Kg of Sugar, 250 gm of Rice flour and 250 gm Barley flour are added to make coconut milk mash.
Here the sugar, rice and barley flour are added to boost the fermentation in the presence of yeast and it also boosts the percentage of alcohol in the finished product.
Optionally Sodium bicarbonate (baking powder) 5 teaspoon is also added to the mash. It is soluble in water and is decomposed by most acids, thus the acids are neutralized.
To the mash 5 teaspoon of yeast granules added for fermentation and stored in a glass or Plastic container.
Fermentation is the slow decomposition of complex organic compounds into simple compounds.
The temperature being maintained between 25-35°C (Room temperature)
The solution used for fermentation be sufficiently dilute.
During fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearances as of its is boiling.
Fermentation takes about 5-7 days for completion.
After the fermentation the liquid and the froth are seperated by sucking the liquid by a plastic tube. 3 litres or liquid is availeble for distillation. The liquid is the mixture of alcohol and water.
Alcohol boils at a lower temperature than water. Alcohol boils at 172°F (78° C).
The 3 liters of liquid is distilled by simple or fractional method and yields 300 ml. pleasant and natural flavoured alcoholic beverage.
The concentration of the distilled alcohol is 80 percent (160 proof)
Claims
1. A process for preparing natural flavoured alcoholic beverage from coconut milk comprises mixing the coconut milk with rice flour, barley flour and sugar, adding water to get dilute mixture, fermenting the said mixture at room temperature in presence of yeast, seperating the clear liquid and the froth so obtained, distilling the clear liquid to get natural flavoured alcoholic coconut beverage.
2. A process as claimed in claim 1 wherein to the 5 liters of coconut milk the added components of 2 kg sugar, 250 gm of rice flour and 250 gm of barley flour are added to boost the fermentation in the presence of yeast.
3. A process as claimed in claim 1 wherein to the 5 liters of coconut milk the added components of 2 kg sugar, 250 gm of rice flour and 250 gm barley flour are added to boost the percentage of alcohol in the finished product.
4. A process as claimed in claim 1 wherein the coconut milk mash sodium bicarbonate (baking powder) 5 teaspoon is added optionally to decomposed by most acids, thus the acids are neutralized.
5. A process as claimed in claim 1 wherein the temperature being maintained between 25-35°C (Room Temperature), during fermentation.
6. A process as claimed in claim 1 wherein the solution used for fermentation is sufficiently dilute.
7. A process as claimed in claim 1 wherein after the fermentation the liquid and the froth are seperated by sucking the liquid by a plastic tube.
8. A process as claimed in claim 1 wherein the concentration of the distilled alcohol is 80 percent (160 proof).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN505/MAS/2003 | 2003-06-20 | ||
| IN505MA2003 | 2003-06-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2004113487A1 true WO2004113487A1 (en) | 2004-12-29 |
Family
ID=33524013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IN2004/000171 WO2004113487A1 (en) | 2003-06-20 | 2004-06-16 | Process for preparing natural flavoured alcoholic beverage from coconut |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2004113487A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666914A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Yin-nourishing lung-moistening health-keeping wine and preparation method thereof |
| CN103666915A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Coconut-flavored flower and plant rice wine and preparation method thereof |
| CN104178390A (en) * | 2013-05-21 | 2014-12-03 | 广西田阳蒙发酒业有限公司 | Preparation method and container of coconut wine |
| CN104403885A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Sweet rice wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6211591B2 (en) * | 1984-07-02 | 1987-03-13 | Haruo Kadoshita | |
| JPH0332347B2 (en) * | 1983-01-21 | 1991-05-10 | Oosaka Yakuhin Kenkyusho Kk | |
| DE4220403A1 (en) * | 1992-06-19 | 1994-01-13 | George Theakkumkattil | Prepn. of coconut wine - by fermenting coconut extract obtd. from desiccated coconut, refined sugar and water with baking yeast, with coconut fat produced as by-product |
| KR100382168B1 (en) * | 2002-04-09 | 2003-04-26 | 대한민국 | Method for preparing fruit distilled liquor using concentrated pear juice |
-
2004
- 2004-06-16 WO PCT/IN2004/000171 patent/WO2004113487A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0332347B2 (en) * | 1983-01-21 | 1991-05-10 | Oosaka Yakuhin Kenkyusho Kk | |
| JPS6211591B2 (en) * | 1984-07-02 | 1987-03-13 | Haruo Kadoshita | |
| DE4220403A1 (en) * | 1992-06-19 | 1994-01-13 | George Theakkumkattil | Prepn. of coconut wine - by fermenting coconut extract obtd. from desiccated coconut, refined sugar and water with baking yeast, with coconut fat produced as by-product |
| KR100382168B1 (en) * | 2002-04-09 | 2003-04-26 | 대한민국 | Method for preparing fruit distilled liquor using concentrated pear juice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104178390A (en) * | 2013-05-21 | 2014-12-03 | 广西田阳蒙发酒业有限公司 | Preparation method and container of coconut wine |
| CN103666914A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Yin-nourishing lung-moistening health-keeping wine and preparation method thereof |
| CN103666915A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Coconut-flavored flower and plant rice wine and preparation method thereof |
| CN104403885A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Sweet rice wine and preparation method thereof |
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