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.

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&#39;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&#39; 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&#39; 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.