Processes in the preparation of coconut meat based compositions and films

Abstract

A process for preparing fresh coconut meat based compositions and films, including its improvements and modifications, includes mainly of coconut meat wherein other fruit and vegetables are added as flavorings and enhancers. These coconut meat based compositions and films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat/fish, and any combination, after which are rolled, folded and eaten directly during meals or as snacks.

Claims

1. A method of preparing dehydrated coconut meat based edible film comprising the steps of: (a) preparing a coconut meat puree or batter formulation by mixing and blending fresh and young coconut meat with young coconut water and raw unrefined virgin coconut oil, (b) sieving the said mixture in step (a) using 100-200 mesh screen to achieve a homogeneous puree or batter, (c) spreading the resulting sieved mixture in a drying sheet with stainless steel template with desired dimensions, (d) drying the spread mixture up to a moisture content ranging from about 8 wt. % to about 10 wt. %, (e) cooling down the films to a temperature range of about 18 C. to 24 C. for about 5-10 minutes, characterized in that: (a) the young coconut water is filtered in a 3-stage microfiltration system with 0.10-5 microns of microfilter to disinfect and eliminate undesirable particulates; (b) the young coconut meat is chopped and immediately blended with the filtered young coconut water to obtain a coconut meat puree or subjected to a blast-freezer or contact-freezer to prevent the onset of natural fermentation before the chopping and blending steps; (c) the drying process is carried out for about 4.5 to 5 hours, in stages wherein the stages consist of the following: i) First stage: drying at 80-85 C. for about 30 minutes to one hour, ii) Second stage: drying at 70-80 C. for about 30 minutes to one hour, iii) Third stage: drying at 60-70 C. for about 30 minutes and then reshuffle and rotate the drying sheets and continue to dry for another 30 minutes, iv) Fourth stage: drying at 50-60 C. for about 30 minutes to one hour, v) Fifth stage: drying at 45-50 C. for about 30 minutes to one hour with a warm chamber wherein a dehumidifier is provided to hasten drying process and keep the finished product raw; wherein the edible film comprises: at least 88% coconut meat derived from fresh and young coconut; or less 12% of filtered fresh and young coconut water; and a raw unrefined virgin coconut oil in the range of 1.0% to 5.0% is added based on a sum of the coconut meat and the coconut water as 100% by weight basis; and wherein the edible film has a thickness in the range of 1.0 millimeter to about 3.0 millimeter; a water activity in a range of about 0.45 to about 0.55; and a moisture content in a range of 8% to 10%.

2. The method according to claim 1 wherein the coconut meat puree is further blended with vegetables, herbs and spices selected from turmeric powder, Moringa oleifera leaf powder, cinnamon powder, cacao powder, lemon grass extract, and mango polyphenolic extract.

3. The method according to claim 1 wherein the blending process is done at five thousand (5,000) revolutions per minute (rpm) for six (6) to eight (8) minutes and the stainless steel template has an outer dimension of about 16 inches by 24.5 inches and inner dimension of the molding at about 20 cm20 cm wherein the stainless steel template can be further modified to 25 cm25 cm, 28 cm28 cm or 40 cm40 cm.

4. The method according to claim 1, wherein the dehydrated coconut meat based edible film has a thickness ranging from about 1.5 mm to about 3.0 mm; a moisture content ranging from about 8 wt. % to about 10 wt. %; and a water activity of about 0.45 to about 0.55.

5. The method according to claim 1 wherein the raw ingredients used are derived from fresh and young coconuts that are organic which further comprise at least 1.0 to 5.0% raw unrefined virgin coconut oil; at least 0.05% mango polyphenolic extract; and at least 2% to at most 4% other ingredients selected from turmeric powder, Moringa oliefera leaf powder, cinnamon powder, cacao powder, lemon grass extract, purple yam and sweet potato, orange sweet potato, onion powder and garlic powder as flavor enhancer, natural color source, and nutritional content and shelf-life enhancers.

Description

EXAMPLES

(1) The following examples are intended only to further illustrate the invention and are not intended to limit the scope of the invention which is defined by the claims.

Example 1. Coconut Meat Based Composition

(2) The following example describes the formulation of the coconut meat based compositions made into films, as the object of the invention. Table 1 shows the important ingredients in the production of coconut meat based composition and film. In this example, the basic ingredient is the fresh and young coconut meat. In the preparation of the puree, coconut water is added during blending within the range from 500 g to about 1,500 g so as to promote homogeneity of the mixture and achieve the desired texture of the resulting puree. Furthermore, virgin coconut oil and mango polyphenolic extract (obtained from a local supplier) are also added as flavor, texture and shelf-life enhancers.

(3) TABLE-US-00001 TABLE 1 Coconut meat based composition Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Coconut water 500-1500 8-10%

(4) The typical nutritional fact, which is shown as an example and does not suggest to limit the embodiments of the present invention, for the dried coconut composition or film is shown in table 2 below.

Examples 3-16. Coconut Meat Based Composition Expressed in Other Varieties

(5) The following examples describe the formulation of the coconut meat based compositions made into films, as the object of the invention, with additional ingredients such as fruits and vegetables to enhance flavors and textures and to add more variety of the food film. Tables 3-16 show the important ingredients in the production of coconut meat based composition and film and the additional ingredients.

(6) TABLE-US-00002 TABLE 2 Typical Nutrition Facts for the dried coconut composition. Serving size = 1 wrap 14 g Servings per container = 7 wraps Amount per serving Calories 70 Calories from fat 45 % Daily Value* Total Fat 5 g 8% Saturated Fat 4.5 g 22% Trans Fat 0 g Cholesterol 0 g 0% Sodium 10 g 0% Potassium 290 mg 8% Total Carbohydrate 6 g 2% Dietary Fiber 2 g Soluble Fiber 1 g Sugars 3 g Protein 1 g Vitamin A 0% Calcium 2% Vitamin C 0% Iron 2% *Percent daily values are based on a 2,000 calorie diet.

(7) TABLE-US-00003 TABLE 3 Coconut meat based composition with Moringa flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Moringa oleifera leaf powder 50 Onion leaf powder 30 Onion bulb powder 30 Ginger powder 15 Coconut water 500-1500 8-10%

(8) TABLE-US-00004 TABLE 4 Coconut meat based composition with Chocolate flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Chocolate or cacao powder 50-100 Coconut water 500-1500 8-10%

(9) TABLE-US-00005 TABLE 5 Coconut meat based composition with Mango flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Mango (kernel/flesh) powder 50-100 Coconut water 500-1500 8-10%

(10) TABLE-US-00006 TABLE 6 Coconut meat based composition with Carrot flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Grated and steamed carrot 50-100 Coconut water 500-1500 8-10%

(11) TABLE-US-00007 TABLE 7 Coconut meat based composition with Squash flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Grated and steamed squash 200-250 Coconut water 500-1500 8-10%

(12) TABLE-US-00008 TABLE 8 Coconut meat based composition with Sweet Potato flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Steamed sweet potato 200-250 Coconut water 500-1500 8-10%

(13) TABLE-US-00009 TABLE 9 Coconut meat based composition with Basil & Oregano flavors Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Basil & Oregano powder 30-60 Coconut water 500-1500 8-10%

(14) TABLE-US-00010 TABLE 10 Coconut meat based composition with Purple Yam flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Steamed purple yam 200-250 Coconut water 500-1500 8-10%

(15) TABLE-US-00011 TABLE 11 Coconut meat based composition with Green Tea flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Green tea powder/extract 30 Coconut water 500-1500 8-10%

(16) TABLE-US-00012 TABLE 12 Coconut meat based composition with Mango Tea flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Mango tea powder/extract 30 Coconut water 500-1500 8-10%

(17) TABLE-US-00013 TABLE 13 Coconut meat based composition with Turmeric flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Turmeric powder 50-100 Coconut water 500-1500 8-10%

(18) TABLE-US-00014 TABLE 14 Coconut meat based composition with Cinnamon flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Cinnamon powder 40-80 Coconut water 500-1500 8-10%

(19) TABLE-US-00015 TABLE 15 Coconut meat based compositin with Lemon Grass flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Lemon grass extract 200-300 Coconut water 500-1250 8-10%

(20) TABLE-US-00016 TABLE 16 Coconut meat based composition with Macapuno flavor Weight in grams Percent by weight Ingredients (wet film) (resulting dry film) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2 Macapuno 50-100 Coconut water 500-1250 8-10%