U.S. patent application number 13/799658 was filed with the patent office on 2014-09-18 for method for production of frozen untapped young coconut water inside its carved tender coconut meat.
The applicant listed for this patent is Alvin Velasco. Invention is credited to Alvin Velasco.
Application Number | 20140272089 13/799658 |
Document ID | / |
Family ID | 51528202 |
Filed Date | 2014-09-18 |
United States Patent
Application |
20140272089 |
Kind Code |
A1 |
Velasco; Alvin |
September 18, 2014 |
Method for production of frozen untapped young coconut water inside
its carved tender coconut meat
Abstract
A process for producing frozen untapped young coconut water
inside its carved young tender meat. The packaged frozen young
untapped coconut water inside its very own carved young tender
coconut meat comprises two freezing steps wherein the prepackaged
product is blast frozen before packaging and sealing in a packaging
cup and frozen again in a standard freezer.
Inventors: |
Velasco; Alvin; (Miami
Shores, FL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Velasco; Alvin |
Miami Shores |
FL |
US |
|
|
Family ID: |
51528202 |
Appl. No.: |
13/799658 |
Filed: |
March 13, 2013 |
Current U.S.
Class: |
426/629 ;
426/482 |
Current CPC
Class: |
A23L 19/03 20160801;
A23B 7/0433 20130101; A23L 5/30 20160801; A23V 2002/00 20130101;
A23L 25/00 20160801; A23L 19/00 20160801 |
Class at
Publication: |
426/629 ;
426/482 |
International
Class: |
A23L 1/212 20060101
A23L001/212 |
Claims
1. (canceled)
2. (canceled)
3. (canceled)
4. (canceled)
5. (canceled)
6. (canceled)
7. (canceled)
8. (canceled)
9. (canceled)
10. (canceled)
11. (canceled)
12. (canceled)
13. A process for making frozen young coconut water inside its own
young tender coconut meat consisting of the following steps: a.
obtaining at least one raw young coconut between within a maturity
range of about 9 to about 10 months in age; b. carving raw tender
meat of the at least one raw young coconut out of each respective
husk and shell or combination thereof; and c. blast freezing the
raw tender meat to produce a frozen food product, wherein the blast
freezing provides a frozen food product that can be thawed at least
one of ambient temperature and refrigerated conditions for
consumption.
14. The process for making frozen young coconut water according to
claim 1, wherein said raw young coconut comprises an exocarp,
mesocarp and endocarp outer layers, further comprising the step of
mechanically removing the exocarp, mesocarp and endocarp outer
layers to expose a solid endosperm.
15. The process for making frozen young coconut water according to
claim 2, wherein said raw young coconut the solid endosperm
encapsulates liquid endosperm.
16. The process for making frozen young coconut water according to
claim 1, wherein step of carving includes mechanically using
commercially available sharpened and pliable alpha keratin.
17. The process for making frozen young coconut according to claim
2, where the step of carving includes creating about a 2 cm
circumferential opening in the endocarp to expose the endosperm
using commercially pliable alpha keratins.
18. The process for making frozen young coconut according to claim
2, further includes washing the endosperm using cold running water
in order to remove impurities such as remnants of mesocarp and
endocarp.
19. The process for making frozen young coconut water according to
claim 1, wherein said at least one raw young coconut is selected
from at least one of a tall coconut tree, a dwarf coconut tree and
a hybrid coconut tree.
20. The process for making frozen young coconut water according to
claim 6, further comprising the step of blanching the washed and
rinsed product after carving prior to blast freezing.
21. The process for making frozen young coconut water according to
claim 1, wherein the step of blast freezing includes freezing the
young tender coconut meat containing coconut water mechanically at
about -35 degrees Celsius (-31 degrees Fahrenheit).
22. The process for making frozen young coconut water according to
claim 1, wherein said process is continuous.
23. The process for making frozen young coconut water according to
claim 1, wherein the step of blast freezing includes mechanically
blast freezing for about 25 minutes.
24. A blast frozen food product comprising young coconut water
enclosed in its own young tender coconut meat made by the process
of obtaining at least one raw young coconut between within a
maturity range of about 9 to about 10 months in age; carving raw
tender meat of the at least one raw young coconut out of each
respective husk and shell or combination thereof; and blast
freezing the raw tender meat to produce a frozen food product,
wherein the blast freezing provides a frozen food product that can
be thawed at least one of ambient temperature and refrigerated
conditions for consumption.
25. The blast frozen food product according to claim 12, wherein
said raw young coconut comprises a solid tender
endosperm-containing liquid endosperm, wherein the food product is
packaged and sealed while frozen, at a temperature ranging from
about -25 degrees Celsius (-13 degrees Fahrenheit) to about -20
degrees Celsius (-4 degree Fahrenheit).
26. The blast frozen food product according to claim 13, where the
food product is prepared for consumption by thawing the packaged
frozen product in ambient or refrigerated conditions in order to
liquefy the frozen coconut water.
Description
FIELD
[0001] This application relates to a method for producing frozen
untapped young coconut water inside its carved young tender coconut
meat and the resultant product.
BACKGROUND
[0002] Many commercial food products require fresh or fresh-like
products for use in producing such products; the preparation
consists of a process wherein the product is frozen at a suitable
temperature, packaged and sealed. Frozen food products are very
desirable to the consumer since they can be stored for long periods
of time in a frozen state.
[0003] In addition, when the consumer eats a frozen product, upon
thawing, it is desired to have a method of preservation that has
taste characteristics similar to a fresh product, without
preservatives but which can be stored for extended periods of time.
It is further known that products can be flash frozen or referred
to as blast freezing in an attempt to preserve or improve that is
close enough to a fresh-like product by optimizing method for
freezing a product by mechanical freezing.
[0004] Young coconut liquid endosperm or young coconut water is
known to either canned with coconut jelly tidbits and polycoated
drink-boxed both of which are preserved in room temperature or
frozen in polypropylene (PP) or Polyethylene terephthalate (PET)
plastic containers, for consumption by consumers. Additionally,
young coconut solid endosperm or young tender coconut meat
sometimes referred to as young coconut flesh or simply coconut
jelly is usually available grated in PP or PET plastic,
vacuum-packed and frozen. While these current methods are well
suited to preserve young coconut water and young coconut meat there
is no current method to produce frozen untapped young coconut water
enclosed and intact inside its own carved young and tender coconut
meat.
[0005] The popularity of young coconut water has led to a desire to
produce frozen young coconut water, untapped, untouched and
preserved intact on its own confined core by sculpting the coconut
jelly. In view of the foregoing, this desire has not been attained,
to date, because a naturally young coconut liquid endosperm frozen
inside its own natural solid endosperm has not been offered to
consumers without the separation of the two constituent parts that
complement each other. When you set aside and preserve the coconut
liquid endosperm from the coconut solid endosperm, the flavor of
the end product can be lessened in fullness by the presence of
artificial preservatives and stabilizers. The product can have an
artificial or off flavor not like that of the natural young
coconut.
[0006] For these reasons, it is desired to have a method for
producing frozen young coconut water, that when thawed, has the
taste of fresh-like characteristics.
SUMMARY
[0007] The process relates to a method for producing frozen
untapped young coconut water contained inside the carefully and
precisely carved young tender coconut flesh, that upon thawing,
have retained its natural taste characteristics similar to fresh
product. Blast freezing is the most preferred method of
preservation. The blast freezing method oftentimes called flash or
quick freezing includes the step of quick freezing the selected
young tender carved coconut meat with the coconut water intact
after removal from the coconut husk and shell.
[0008] In one aspect, the method for producing frozen untapped
young coconut water encased inside the precisely carved young
tender coconut meat is initiated by obtaining properly selected
green raw young coconuts. The fleshy white, soft endosperm is then
separated from the coconut's outer layer exocarp and middle layer
mesocarp or husk and endocarp, the shell. In particular, the
coconut husk and shell are dissociated to collect the tender,
gelatinous coconut meat encapsulating the coconut water.
[0009] In another aspect, the product is mechanically frozen. The
freezing steps can be accomplished using a blast freezer and a
standard freezer. As such, any of a variety of methods can be used
to freeze the coconut water. Preferably, the initial freezing step
is blast freezing. The packaging step can be done before or after
freezing. Preferably, the product is packaged after freezing. The
packaged frozen product is then stored in standard mechanical
freezer.
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] FIG. 1 shows taste distinctions of 60 carved raw young
coconuts using a blast freezer and 60 carved raw young coconuts
using a standard freezer in terms of sweetness of young coconut
water or liquid endosperm after allowing defrosting at ambient
temperature. The blast frozen coconuts had more concentrated
sweetness than the regular standard freezer.
[0011] FIG. 2 shows texture distinctions of 60 carved raw young
coconuts when using a blast freezer and 60 carved raw young
coconuts when using a standard freezer in terms of how firm, turgid
and how mushy or soft the young coconut meat or young coconut solid
endosperm has become after allowing to defrost at ambient
temperature. It was noticeable among the blast frozen coconuts
which had a more turgid texture than the clammier and mushier
texture from the slow-static freezer.
DETAILED DESCRIPTION
[0012] The present process relates to a method for producing unique
frozen untapped young coconut water encased in its own carved
tender young coconut meat. The method includes the steps of
breaking up the three outer layers of the coconut: exocarp,
mesocarp and endocarp to obtain the solid endosperm containing the
liquid endosperm. The method includes the steps of flash freezing,
packaging and storing in standard freezer. The resultant frozen
coconut will have preferred natural taste characteristics when
thawed. Additionally, the present method relates to the resultant
frozen coconut product.
[0013] Any of a variety of coconuts can be used with the present
method. The coconut meat (endosperm) starts to form at about the
6th month after flowering. The coconut meat is completely formed
between the 9th and 10th month but the shell does not fully
hardened until the 12th month when it is fully ripened and fully
matured. At the 9th-10th month the endosperm in a green young
coconut is softer and more gelatinous ready for harvest than that
in a mature coconut--in such a manner that it is sometimes referred
as coconut jelly or young coconut flesh. The young coconuts should
all be fresh and immature by the 10th month in order to ensure a
carefully and precisely carved endosperm and to have a more
desirable end-product taste and texture characteristics.
[0014] To more clearly define the operation and procedure of this
method, the following description is provided. The process is
preferably initiated by removing the first two layers of the
coconut, the outer layer exocarp and the middle layer fiber
mesocarp also called coir make up the husk. The immature, not fully
hardened shell endocarp will be exposed once the exocarp and
mesocarp are removed. The white soft coconut meat or endosperm
protected by the shell or endocarp is carved out of the immature
shell by creating about 2 cm circumferential opening from the
endocarp to expose the endosperm using commercially pliable alpha
keratins. Once the tender young coconut endosperm containing the
intact coconut water is obtained, it is thoroughly washed using
cold running water. Such a step will preferably remove impurities
such as remnants of mesocarp and endocarp.
[0015] After fully rinsing in cold running water and then blanching
the surface of the exposed white, tender, gelatinous coconut flesh,
the pre-frozen product is gently packed into the perforated blast
freezing tray loosely to slide the tray into the blast freezer
toward the cold air outlet fans. The blast freezer door will then
be closed and secured. The next step is to set the controls on the
blast freezing unit to -35 degrees Celsius (-31 degrees
Fahrenheit). The internal fan will then be turned on to medium
speed, approximately 10 feet per second or 3 meters per second.
Attaining -22 degrees Celsius (-7.6 degrees Fahrenheit) within 25
minutes, the frozen coconut will then be removed and sealed in a
packaging container cup and place into a mechanical cold storage
that maintains temperature ranging from about -25 degrees Celsius
(-13 degrees Fahrenheit) to about -20 degrees Celsius (-4 degree
Fahrenheit).
[0016] The freezing steps of the product involve mechanical
freezing: blast freezer and standard freezer. It is most preferred
on the initial step, however, to blast freeze, the young tender
coconut endosperm containing the coconut water. Blast freezing or
flash freezing will involve exposing the solid endosperm-enclosing
coconut water to temperatures equal to approximately -35 degrees
Celsius (in refrigerant R-404A) for about 25 minutes. For
mechanical blast freezing, refrigerant R-404A may be used. Blast
freezers may be purchased from any of a variety of commercial
providers. Flash freezing is crucial to the present process because
it produces a fresh product. It is believed that blast freezing
prevents coconut water in the endosperm and the endosperm itself of
the coconut from expanding called crystallization and thereby
breaking the cell wall. Any method that maintains the cell wall
during freezing may be used.
[0017] The resultant blast frozen young coconut water contained in
the endosperm of the coconut will have outstanding taste
characteristics, will have a texture, in particular, when thawed,
similar to a fresh product.
[0018] After being initially blast frozen, the product is inserted
into a packaging container cup and sealed for storage. The sealed
packaging container cup containing the frozen young coconut water
enclosed on its own young tender coconut meat can be stored in a
standard mechanical cold storage at a temperature ranging from
about -25 degrees Celsius (-13 degrees Fahrenheit) to about -20
degrees Celsius (-4 degree Fahrenheit). The frozen product can then
be stored for an extended period (e.g. about 26 to 39 weeks) prior
to being thawed for consumption.
[0019] The product is allowed to thaw or temper for about 6 hours
at ambient conditions. Thawing of the packaged frozen young coconut
water surrounded by its very own young tender coconut meat is also
conducted by placing the packaged product into a standard
refrigerator for 12 hours where temperatures stay below 4.44
degrees Celsius (40 degrees Fahrenheit). Thawing or defrosting
slowly is conducted in order to achieve a temperature and texture
suitable for serving the food product to a consumer. For example, a
frozen product may be consumed at a temperature ranging from 4.44
degrees Celsius (40 degrees Fahrenheit) or below although other
temperatures may be suitable to effectively defrost.
[0020] After thawing, the food product may be held at refrigerated
temperature for a desired period of time, for example, to
accommodate food service holding of the food product. The defrosted
young coconut water inside its own young tender coconut meat can be
kept in a refrigerated temperature for a period of 14 days.
EXAMPLES
[0021] The process will now be described with reference to the
following non limiting examples. These examples were conducted in
order to determine sensory taste and texture differences between
two mechanically static frozen samples during initial freezing
utilizing a blast freezer on one batch and the resultant products
using a standard freezer on the other.
Example 1
[0022] Sixty carved young tender coconut water-contained coconut
meats were obtained. After inspection, the pre-frozen coconuts were
washed, rinsed in cold running water and then blanched. The
coconuts were placed on a tray and blast frozen. A blast freezing
device manufactured by Coolaire Consolidated, Inc. was used. The
coconuts were contacted and blast frozen having a temperature of
-35 degrees Celsius (-31 degrees Fahrenheit) for 25 minutes. The
blast frozen coconuts were then packaged and stored.
Example 2
[0023] Sixty young coconut water-contained in carved young tender
coconut meats were obtained. After inspection, the pre-frozen
coconuts were washed and rinsed in cold running water and then
blanched afterward. The group was frozen with a mechanically slow
freeze-static regular standard freezer at 17.78 degree Celsius (0
degree Fahrenheit). A General Electric upright freezer was used.
The regularly standard frozen coconuts were then packaged and
stored. Products were obtained and tested as follows:
A. Young Coconut Water-Contained Tender Coconut Meat-Carved-Static
Freezer:
[0024] 1. Select 60 same ages' young coconuts
[0025] 2. Carved-out of exocarp, mesocarp and endocarp
[0026] 3. Wash, rinse and blanch
[0027] 4. Tray up and freeze the coconut in -18 degrees Celsius (0
degrees Fahrenheit) static air for 5 hours, packaged and stored
[0028] 5. Thaw and taste for taste and texture comparison
B. Young Coconut Water-Contained Tender Coconut Meat-Carved-Blast
Freezer
[0029] 1. Select 60 same ages' young coconuts
[0030] 2. Carved-out of exocarp, mesocarp and endocarp
[0031] 3. Wash, rinse and blanch
[0032] 4. Tray up and freeze the coconut in -35 degrees Celsius
(-31 degrees Fahrenheit) circulating air for 25 minutes, packaged
and stored
[0033] 5. Thaw and taste for taste and texture comparison
[0034] The packaged frozen young coconut water encapsulated in its
own coconut flesh or meats were allowed to defrost for 12 hours at
ambient conditions. The following observations were made regarding
the above products and are shown in FIGS. 1 and 2. The blast frozen
coconuts had a more concentrated sweetness than the regular
standard freezer resultant products (FIG. 1). In some embodiments,
a clear texture distinction (FIG. 2) was noticeable among the blast
frozen coconuts which had a more turgid texture than the clammier
and mushier texture from the slow-static freezer. As can be seen
the products frozen with blast freezer were superior.
[0035] Thus, there has been shown and described a technique not
separating but keeping the natural form of the coconut water
contained and enclosed inside its very own coconut meat, a method
to produce superior thawed coconut water which fulfills all the
objects and advantages sought therefore.
[0036] It is apparent, in other embodiments of this method to those
skilled in the art, however, that consideration of this
specification or from practice of the process, the technique of
intact process of young coconut water inside its own young tender
coconut meat and the blast freezing method to produce superior
thawed coconut water is possible, and also many changes,
variations, modifications and other uses and applications without
departing from spirit and from the true scope of the innovation
which is indicated and limited only by the claims which follow.
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