Patent Publication Number: US-2002004094-A1

Title: Process for coconut liquor

Description:
BACKGROUND OF THE INVENTION  
       [0001] 1. Field of the Invention  
       [0002] The present invention relates to a process for producing coconut liquor, and more particularly, to a process that includes using the natural coconut fruit as the container for the fermentation process.  
       [0003] 2. Description of the Related Art  
       [0004] Many processes for producing liquor have been used in the past. None of them, however, include using the fruit as the container for the fermentation process of the liquor. During the fermentation of liquor produced in accordance with the present invention the mass inside the coconut, along with other ingredients, contributes in a special way to the final product imparting its unique fragrance.  
       SUMMARY OF THE INVENTION  
       [0005] It is one of the main objects of the present invention to provide a process for producing a liquor wherein the coconut fruit is used as the container for the process during fermentation.  
       [0006] It is another object of this invention to provide a process for producing a liquor that utilizes the natural coconut fruit as the container for the final product.  
       [0007] It is yet another object of this invention to provide such a process that is inexpensive to implement.  
       [0008] Further objects of the invention will be brought out in the following part of the specification, wherein detailed description is for the purpose of fully disclosing the invention without placing limitations thereon. 
     
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
     [0009] With the above and other related objects in view, the invention consists in the details of design and combination of elements as will be more fully understood from the following description, when read in conjunction with the accompanying drawings in which:  
     [0010]FIG. 1 shows the coconut fruit used as the container for the liquor.  
     [0011]FIG. 2 represents a diagram of the process. 
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT  
     [0012] Referring now to the drawings, where the present invention basically includes the process steps referred to in FIG. 2, and results in a liquor product of unique qualities that carry the bouquet of the coconut. Additionally, the use of the coconut fruit C shown in FIG. 1, as the container during fermentation and for the final product ensures a natural dark environment that is stable for the product.  
     [0013] The first step involves the selection of the coconuts  15 . This includes selection criteria based on the ripeness and dimension characteristics of the coconuts. Then, the selected coconuts  15  are peeled and punctured to create a hole  30  through its uppermost portion, and the coconut water is emptied for other uses.  
     [0014] Cylindrical member  40  is inserted through hole  30  keeping end  42  outside to receive cork member  46 . The other end  44  protrudes inwardly inside cavity  22 . Once the internal cavity  22  has been emptied, it is filled with alcohol (ethanol with concentration of 75%) and part of the outer layer of the coconut mass is dissolved. It has been found that approximately 7% of the alcohol is absorbed by the mass on the internal cavity of a coconut within 24 hours. This process is referred to as the “curing” of the coconut mass and reduces the absorption capabilities of the mass with time. In this manner, the permeability of the mass exposed to the alcohol is reduced. After 24 hours, the ethanol is discharged on a batch with a mixture  20  of ethanol and sugar cane juice. Part of the mass is also dissolved or brought in contact with the alcohol, such as oils, that carry the characteristic aroma and scent of the coconut. Applicant refers to this process as a “cyclic exchange”. It takes about 21 days for the coconut mass to release between 15 to 20% of its oils. During the next 7 to 8 months, the liquor reaches its maximum taste with approximately 80% of its characteristic oils being dissolved. The mixture  20  is brought to 50% of ethanol (of 75% concentration) and 50% sugar cane juice of 45-degree brix. Vanilla extract is added, preferably, 30 ml for each liter. Hydrogenated sodium is added to help in the preservation of the mixture  20 . In the preferred embodiment 15 ml. of hydrogenated sodium per liter is added.  
     [0015] The mixture  20  is then placed inside the coconut cavity where it stays for 21 days. The fermentation process is generally concluded within a 16 days period after the enzymes reach the predetermined alcohol level. During that time the mixture  20  is kept away from the light. This ensures the stability of the product process. After 21 days, coconuts and mixture  20  are passed through a quality control program including sampling to ascertain the characteristics of the product.  
     [0016] To keep coconuts  15  in a stable vertical position, a frustroconical base  40  is used. Base assembly  40  adds to the aesthetics of the final product while providing display area  42  for commercial messages or decoration. Base assembly  40  doubles as an ashtray when coconut  15  is removed.  
     [0017] The foregoing description conveys the best understanding of the objectives and advantages of the present invention. Different embodiments may be made of the inventive concept of this invention. It is to be understood that all matter disclosed herein is to be interpreted merely as illustrative, and not in a limiting sense.