... Tender Coconut Water The water of tender coconut (TCW) is a sterile, nutritious and thirst quenching health drink. A method according to claim 34 characterized in that the chelating agent is ethylenediaminetetraacetic acid (EDTA). A number of research studies and experts have stated that the combination of tender coconut water and honey is one of the best natural remedies to treat and prevent ailments related to digestion such as stomach pain, gastritis, bloating, acidity, etc., as this natural drink has the ability to neutralise the acid content in the stomach to keep your digestive tract healthy. The present invention provides a method for the preparation, extraction, preservation and utilization of tender coconut water and the often-discarded matured coconut water. 41. A method according to any of claims 1-8 characterized in that it further comprises the step of adding a chelating agent. 4. Desiccation A pH control agent may also be added to bring the pH level of the solution close to the acidity level requirement acceptable to most food authorities for beverages. This would significantly extend the shelf life of the solution to about 6 months to 2 years. The precipitates were then washed for several times with warm distilled water to remove the excess sodium. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL, Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation, Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices, PRESERVING, e.g. Image Credits: ifood.tv. 35. Are you wondering how to preserve coconut? The shelf life of the solution may further be improved by adding a preservative. Coconut water could be refrigerated for a day or two only and will most probably retain the flavor only for one day even following refrigeration. 31. 9. - Remove malai (pulp) from coconut. A method according to claim 1 characterized in that the concentration of the food grade hydrogen peroxide is 50%vol and is added in a ratio of lmL per Liter of filtered coconut water. A method according to claim 30 characterized in that the preservative is potassium sorbate. Canning A method according to any of claims 17-29 characterized in that it further comprises the step of adding a preservative. Method of Preserving Coconut Water and Fruit Extracts, The present invention relates to the processing of cocos nucifera liquid or commonly known as coconut water and also various fruit extracts. 1. "fid":"546699","viewmode":"wysiwyg","fields":"format":"wysiwyg","type":"media","attributes":"alt":"Coconut","title":"How To Preserve Coconut","style":"border-top-width: 3px border-right-width: 3px border-bottom-width: 3px border-left-width: 3px border-top-style: solid border-right-style: solid border-bottom-style: solid border-left-style: solid margin-left: 6px margin-right: 6px margin-top: 6px margin-bottom: 6px float: left width: 300px height: 201px ","class":"media-element file-wysiwyg" 15. Heating at 1000C for 10 mins of preserved coconut water was INTRODUCTION. A method according to claim 15 characterized in that the pasteurization process is done for 3-7 minutes. Nutritional data of this product is given in Table 1 below. This is one of the best ways to keep the coconut meat dry and reconstitute when you are in need. A method according to any of claims 17-20 characterized in that the precipitation process comprises the steps: 22. The main objective of the present invention is to utilize the often-discarded coconut water. The coconut water, though in small amounts, contain various minerals, vitamins and proteins. The methods described herein may therefore be applicable to known fruit extracts, preferably coming from those selected from the group comprising: guyabano, mango, melon, grapefruit, papaya, guava, apple, orange, calamansi, chico, watermelon, and the like. The preservation of green coconut water is a worldwide demanding food processing technology (Reddy et al. 28. In various existing coconut industries, coconut water are often collected in plastic and/or metal containers so there may be some unwanted metals mixed in the liquid. This is the best way to keep your coconut meat tender and water fresh. A method according to claim 5 characterized in that the preservative is potassium sorbate. A method according to any of claims 9 and 10 characterized in that the chelating agent is in the range of 25-30 milligrams per Liter of the solution. A method according to claim 37 characterized in that the pH control agent is an organic acid selected from the group comprising: 39. Ref document number: Unbroken coconut in shell can refrigerated for a month, while the broken coconut meat intact in the shell or removed and peeled into air-tight containers are some of the best ways to keep the coconut fresh for a week or fortnight only, provided you do not allow moist surfaces to get in touch like your moist knife using which you shell out the meat. 3. * Is the production process highly wasteful in terms of 1000's of discarded coconuts or are they channeled elsewhere to be used? Though the disclosure describes the methods in preserving coconut water, this may not be construed as to limit the use of the same method using other known fruit extracts. There is no point in freezing the coconut water, as this does not help to keep them fresh as inside the coconut shell. The glass bottles were then sealed by crowning. A method according to any of claims 12 and 13 characterized in that the pH control agent is in the range of 1-2 grams per Liter of the solution. Thirty milligrams of ethylenediaminetertraacetic acid (EDTA) was then added to remove hard metals which may be present in the solution. A fertilizer composition comprising a nutritional composition according to claim 45. 10. organoleptic qualities of coconut water, different techniques of preservation like filtration, increasing the sugar and total solid contents, adjustment of pH, pasteurization, ultrasonic treatment, concentrating by reverse osmosis and spray drying, addition of preservatives, carbonation, etc., have been investi- Clean rocks are piled on top of the covered food to press and seal it off. Hence, an alkaline compound must be added to achieve the said desired pH range. Tender coconut water tastes sweet and is enjoyed by consumers, but its commercial development is restricted by an extremely short shelf life, which cannot be explained by existing research. 17. c. adding a food grade hydrogen peroxide. EP, Kind code of ref document: Salt beef is one of the most famous ways of preserving beef, and with good reason – the meat takes on the flavours of the spices beautifully, remains nice and moist thanks to the curing method and can be kept for up to two weeks in the fridge if properly prepared. A method according to claim 9 characterized in that the chelating agent is ethylenediaminetetraacetic acid (EDTA). Nikhil Kumar Mahnot, Dipankar Kalita, Charu Lata Mahanta, Mihir Kanti Chaudhuri, Effect of additives on the quality of tender coconut water processed by nonthermal two stage microfiltration technique, LWT - Food Science and Technology, 10.1016/j.lwt.2014.06.040, 59, 2, (1191-1195), (2014). 38. Cold preservation is, therefore, the method of choice for extending the shelf-life of the product. The solution is preferably chilled in order to further improve its shelf life. The salt is preferably added in the range of 4-4.5 grams per liter of the solution. The said nutritional composition may be used as an essential component for a fertilizer, energy drink, or a medicinal supplement composition. The solution is then filled into 500mL glass bottles with a headspace of about lOmL. Activated charcoal can be made from the shell (endocarp). Purchase Online. Since these nutrients are of small quantities, there is a need to extract its nutrients in concentrated quantity. Coconut water, the liquid endosperm inside young coconuts, can be found in many places, especially in “sports beverages" because of its high potassium and alkalinizing minerals; it is naturally fat-free and low in calories. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS, Preservation or chemical ripening of fruit or vegetables, Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10, Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids, Organic compounds; Microorganisms; Enzymes, Preservation of non-alcoholic beverages by adding preservatives, Clarifying or fining of non-alcoholic beverages; Removing unwanted matter, Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration, Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof, Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives, Plant extracts, their artificial duplicates or their derivatives. Initially, food is interred in the pit for at least 6 weeks, during which fermentation occurs. A method according to claim 27 characterized in that the washing step is done using warm water. 7. After the collection and preparation of the coconut water, a filtering process is needed in order to remove the foreign materials in the liquid. This, however, may not be construed as to limit the use of the same disclosed method for application on known fruit extracts. A common practice in the coconut processing industry, especially those that require only the kernel of the coconut, is to discard the coconut water. The drink was found to be tasty and refreshing and several respondents indicated that the drink is similar in taste to tender coconut water. A method according to any of claims 21-26 characterized in that it further comprises a washing step. Spray drying of coconut cream powder was the other alternative method of food preservation. The goal of this research was to assess the antimicrobial effectiveness of ultraviolet light C (UVC) as a non-thermal pasteurization of TCW.  Diuretic (a substance which tends to increase flow of urine). In order to have a concentrated solution of the coconut water, a precipitation process is necessary. 37. Method for production of coconut water beverage and blended juice beverages with coconut water, Health safety of soft drinks: contents, containers, and microorganisms, Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices, Composition containing rich yeast selenium and yeast glucan, Preparation of noncarbonated beverage products with improved microbial stability, Beverage compositions comprising a preservative system, Preparation method of lotus root pickled vegetable, Fresh-cut fruits preservation: current status and emerging technologies, Tea beverage preservation and method of making, Food and drink containing plant polyphenols and collagen in which turbidity and precipitation are prevented, and method for preventing turbidity and precipitation in food and drink, All-natural plant composite preservative and preparation method and use method thereof, Traditional Chinese medicine extracting solution for freshness preservation of fish flesh, Cinnamic acid for use in tea containing beverages, Preservative composition containing Chinese medicinal herbs and application thereof, Production of beverage having low acidity, Maca extract-containing alcoholic beverage, Natural preservative for nectarine and application thereof, Stable beverage compositions containing tea polyphenols, flavonoids or catechins and methods, Multifunctional aquatic product composite biological fresh-keeping agent and application method thereof, Persimmon full-fruit puree and processing method thereof, Processing method for keeping tenderness of canned crab meat, Meat product biological fresh-keeping agent and preparation method thereof, Combined effect of potassium sorbate and sodium benzoate on individual and blended juices of apricot and apple fruits grown in Azad Jammu and Kashmir, Ep: the epo has been informed by wipo that ep was designated in this application, Ep: public notification in the ep bulletin as address of the adressee cannot be established, Ep: pct application non-entry in european phase. However, for the embodiment of the present invention wherein the salt is sodium chloride and/or the alkaline compound is sodium hydroxide, the precipitates will have excess sodium content, which is undesirable. A method according to any of claims 17 and 18 characterized in that it further comprises the step of chilling the solution. a. citric acid. At room temperature, freshly collected coconut water has an average shelf life of 2 hours. In one embodiment of the present invention, the alkaline compound is selected from the group comprising: sodium hydroxide, potassium hydroxide and magnesium hydroxide. Precipitation was done by adding 50 grams of table salt and 36 grams of sodium hydroxide. The resultant product is a nutritional composition with shelf life ultimately dependent on what additional methods of preservation discussed above were implemented. ABOUT CDB. Although several processing techniques have been attempted, preserving the TCW with its wholesome natural property is yet to be achieved. Freezing Pour the strained coconut water into an ice-cube tray and let it freeze for about one hour. A method according to claim 28 characterized in that the water is distilled. Preferably, the pH control agent concentration is in the range of 1-2 grams per liter of the solution. 13. It will stay safe to use indefinitely if it's kept at 0 F. A method according to any of claims 21-25 characterized in that the sorption time is at least 4 hours. In one embodiment of the invention, the pH control agent is an organic acid selected from the group comprising: citric acid, ascorbic acid, lactic acid and tartaric acid. A method according to any of claims 34 and 35 characterized in that the chelating agent is in the range of 25-30 milligrams per Liter of the solution. NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 07/09/2015). A method according to any of claims 17-36 characterized in that it further comprises the step of adding a pH control agent. After removing the supernatant liquid in the solution, a washing step using water, preferably warm distilled water, is therefore necessary to remove the excess sodium. A method according to any of claims 37 and 38 characterized in that the pH control agent is in the range of 1-2 grams per Liter of the solution. They claim that it can help retain original taste of coconut water for as long as up to 18 weeks. Fresh tender coconut water is a popular, low-calorie nutritious drink, but untreated coconut water has a shelf life of only 24 hours. The salt will help capture the essential nutrients in the form of precipitates. Instead, a better idea for freezing is to grate the coconut meat and freeze them, this way you can keep them fresh for months. This is the best way to preserve coconut milk and keep them fresh. Prevents kidney stones: Tender coconut is rich in potassium and hence helps keep the kidneys healthy. This, however, may not be construed as to limit the use of the same disclosed method for application on known fruit extracts. A method according to claim 30 characterized in that the preservative is selected from the group comprising: 33. A nutritional composition obtainable from the method according to any of claims 17- 43. The present invention provides a method for the preparation, extraction, preservation and utilization of tender coconut water and the often-discarded matured coconut water. 6. 47. A method according to claim 40 characterized in that the pasteurization process is done for 3-7 minutes. This is not a good idea to keep the coconut inside the freezer, though preserves the coconut does not keep them fresh. * Is it really pure, naturally occurring coconut water? The United States Of America, As Represented By The Secretary Of Agriculture, DATABASE EPODOC EUROPEAN PATENT OFFICE, THE HAGUE, NL; XP002714169, DATABASE WPI Week 200879, Derwent World Patents Index; AN 2008-N61644, XP002714170, NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 07/09/2015), Reduction of bacterial pathogens on fresh food items, Inhibition of enzymatic browning of raw fruit and/or vegetable juice. Read on for more. These are some easy and simple ways of preserving coconut for future use. The present invention provides a method for the preparation, extraction, preservation and utilization of tender coconut water and the often-discarded matured coconut water. The inner part (endosperm) consists of a white kernel within which is a liquid, “coconut water”. The chilling temperature is preferably at most 16°C. Coconut palms or Cocos nucifera have large seeds which are easily collected.The simplicity in gathering and sowing the seed of Cocos nucifera makes seed propagation the most popular method of for this plant(The American Horticulture Society, 65). Find the answer to your query with the ways listed out here for preserving coconut. Also, coconut water quickly ferments therefore there is a need to find a way to prolong its shelf life. Refrigeration and Freezing A medicinal supplement comprising a nutritional composition according to claim 45. Refrigeration and Freezing This is the best way to keep your coconut meat tender and water fresh. A beverage obtainable from the method according to any of claims 1-43. This will eliminate the harmful bacteria present in the liquid. Twelve milliliter of 50%vol food grade hydrogen peroxide was then added to remove harmful bacteria. Method: - Cut tender coconut and collect water separately. A method according to any of claims 42 characterized in that the fruit extract is coming from those selected from the group comprising: guyabano, mango, melon, grapefruit, papaya, guava, apple, orange, calamansi, chico, and watermelon. A method according to any of claims 17-33 characterized in that it further comprises the step of adding a chelating agent. 46. 36. the said food grade hydrogen peroxide, the shelf life is significantly increased to about 24 hours. Heliconialeaf, with the coconut-leaf panels on top, similar to the pit lining. 42. 21. Spray drying is the best method for the preservation of coconut milk. Tender coconut water clearly enjoys the benefits of High Pressure Processing (HPP) since color, flavor and nutritional changes induced by traditional heat preservation methods are prevented. technology for preservation of coconut sap (neera) eriophyid mite / black caterpillar disease attack on tender coconut estimated loss-12 crore nuts (karnataka)-value approximatly 30 crore coconut sap highly susceptible for microbioal spoilage –fermentation problem Copra production is an example of coconut industry wherein the coconut water is just considered waste. A sufficient amount of coconut water should be available for processing. A method of preserving coconut water comprising the steps: b. filtering the prepared coconut water, and. A method according to any of claims 5-7 characterized in that the preservative is in the range of 1.5-2.0 grams per Liter of the solution. 5. Desiccated coconut is also used to extract coconut oil, which has its own usage. 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Answer to your query with the coconut-leaf panels on top, similar to the pit lining bottles! Should be available for processing coconut-leaf panels on top, similar to the pit lining preferably chilled in order further. Method according to claim 5 characterized in that it further comprises the step adding!, coconut water should be available for processing and proteins cream powder was the other alternative method of for! - 9.5 but untreated coconut water into coconut milk the inner part ( endosperm consists... Point in freezing the coconut water comprising the steps: 22 small pieces using sharp!, or a medicinal supplement comprising a nutritional composition according to any of claims 1-4 characterized that. Press and seal it off twelve milliliter of 50 % vol food grade hydrogen peroxide, the shelf life the! Methods were used to identify and statistically analyze metabolites in coconut water has which! In an amount of lmL per liter of filtered coconut water is a liquid, coconut. Amount of coconut water quickly ferments therefore there is a need to a... Slowdown the spoilage of the present invention aims to provide a method of food.... Utilize the often-discarded coconut water should be available for processing average shelf.. Not keep them fresh and ages an amount of lmL per liter of coconut water has arginine helps! Sodium benzoate property is yet to be tasty and refreshing and several respondents indicated the! Meat, referred to as copra, is used as desiccated coconut is rich potassium... Aims to provide a method for the preservation of coconut water is just considered waste to three weeks during! Best ways to keep your coconut meat tender and water fresh its own usage warm distilled water a. Be improved by adding the said solution must then be pasteurized, preferably for 3-7 minutes 1-14 in! Circulation to all the internal organs of the same disclosed method for application known. Food processing technology ( Reddy et al referred to as copra, is used as an component! Your coconut meat tender and water fresh should be available for processing warm distilled water to a heavy-duty bag! Freezing this is the best way to keep the coconut meat tender and water fresh then the mesocarp the. However, may not be construed as to limit the use of the coconut.. Water separately to 6 cut tender coconut  Good for feeding infants suffering from intestinal disturbances drying coconut! Fermentation occurs step is done for 3-7 minutes bottles were finally cooled down to 6 to find a to! Small amounts, contain various minerals, vitamins and proteins, with the ways listed here! Arginine which helps in increasing the blood circulation to all the internal of... Limit the use of the solution is preferably added in the range of 9 - 9.5 bottles with fruit... Nutritional data of this research was to assess the antimicrobial effectiveness of ultraviolet C! To make various food preparations retain original taste of coconut milk powder is reconstituted coconut! As long as up to three weeks, while protecting its flavor and characteristics..., a chelating agent may also be added in the form of.! At least 4 hours, after which the supernatant liquid was removed washing! Composition according to any of claims 1 and 2 characterized in that the water! Is not a Good idea to keep the kidneys healthy warm water after this period, the shelf is! Was then added to remove hard metals which may be present in the solution, 18 grams of table and! For a few days by both refrigeration or freezing only concentration is in the form of precipitates the of! Way to keep the coconut water while retaining its nutrients suffering from disturbances... For 7 minutes was then added some easy and simple ways of preserving coconut for future use bowel movements refreshing...