DE2315890A1 - PROCESS FOR THE PREPARATION AND PROCESSING OF COCONUT MEAT AND COCONUT FOOD - Google Patents

Description

DIPL.-ING. FRANZ WERDERMANN * * "3. ^

PATENT ADVERTISER HAMH U for G 13

IELEFOnT ₅ ¹ ^ T " ^{11 3P} 2315890

P. 73 052 pl.

The Pillsbury Company,
Minneapolis, Minnesota (V. St. A.)

Process for the preparation and processing of coconut meat and coconut food.

Piir this Anmeldun _ö v; ith the priority from the corresponding U.S. Patent Application Serial No. 240 191 of March 31, 1972.

The invention relates generally to a process for processing and processing of coconut meat, the- in bundles of cells has summarized and aligned rod-shaped cells, as well as produced by this method novel coconut foods.

Coconut meat, which has since been used in various foods, has several disadvantages. These are first Line due to the fact that the coconut flesh has a fiber structure which gives the meat a certain toughness, regardless of whether it is fresh, Dried or dehydrated coconut meat treated either with sugar or sugar syrup or in others Fabrics is incorporated. Therefore, when the coconut meat is incorporated into cakes, tarts, confectionery and the like, it suffers including the edibility of the food. To the coconut

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meat, in a "more manageable and edible! form It has also been suggested to bring the coconut meat to chop or to flake, but this processing step reduces the toughness of the meat is not eliminated, even if the thickness of the flakes or schnitzel is only 1-1.5 mm. With fine comminution by grinding, for example, the coconut flesh retains its Properties, gives the mixtures no stability and softness and has only a low absorption capacity on. Even if the coconut meat on its own or together with other substances such as confectionery or baked goods mixes is cooked, it retains its tenacity Shank of course represents a significant limitation on the commercial Use of coconut products for confectionery or baked goods.

A common form of coconut meat is the so-called dehydrated form. The meat can be in the form of dried cutlets or strips with a thickness (corresponding to the smaller dimension) between 1.2 and 4 mm and a length between 3 mm and 100 mm The coconut meat can also be present in granular or granular form, the grain size essentially _{falling in the mesh size range between 2 mm and O 5} 4 mm "This embodiment is generally referred to as macaroon coconut". This macaroon coconut is somewhat tougher than fresh coconut meat, presumably changes due to drying

is. In addition, the meat resists absorption to various degrees 9 8 4 3/0419

substances (such as sugar or sugar syrup). When finely chopped up, this coconut meat, as an additive to another food, gives it a pronounced and nicely pleasing graininess, so that the Jinder product gives the impression of being gritty. In all _o emeinen dehydrated coconut meat contains all the original fat content ,, besides may have been daj3 away the fat content before drying a small part. The coconut flesh conceals the iron properties of the other substances, especially with regard to its graininess, its taste, and other general properties.

Microscopic examination of fresh or dehydrated koicos shows that the cells are rod-shaped ! Shaping and arranged parallel to each other where the coconut oil is in the cells. Milling reduces the length of the cells, however otherwise the shape or mutual position of the cells is not changed.

The object of the invention is therefore to create a simple and inexpensive method for the preparation and processing of coconut meat into novel ifabrun ^ smittelprodukte in which the coconut meat has a reduced toughness compared to raw coconut meat, ie relatively soft and at the same time absorbent for other substances such as flavorings , Sugar, sugar syrup, hydrolyzed starch products, l ^? ette, resinous substances,

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Milk solids, fruit juices and the like. Is and due to these novel properties with sear many different Processing substances into new types of food products leaves. In particular, the absorption capacity of the Kokosfleiscb.es is to be essential through the longitudinal process The coconut meat should be increased into a finely divided one Be able to be brought into shape in which it can be compared with other substances in the vehicle can be mixed, as well as in an intimate mixture with sugar, sugar syrup and / or hydrolyzed cereal flour be able to be brought, a considerable part of the original fat content should be released by the processing and possibly be reusable for the manufacture of certain end products. Finally, the treatment or processing should be done to achieve certain, desired properties of the end products (such as different degrees of softness due to different changes in the cell structure) can be controlled as required.

Another object of the invention is to provide novel coconut foods for general use in food manufacture and uses _; for which coconut meat or known coconut products cannot be used up to now. The coconut oil should have a high absorption capacity for water and oils, be easily soakable with sugar syrup or other substances, have a certain softness in particulate form and not be granular, in hydrated or moist

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State (e.g. by means of the edge of a tartlet shape or the cutting wire of a dough divider), good for all foods such as cakes, Tartlets, confectionery, etc. be suitable, finely divided in dry form or produced in pieces by adding water or water-containing mixtures easily hydratable and in the finely divided state as a thickener or to achieve A creamy consistency for a wide variety of food products or as a stabilizer and smoothing agent be usable in 'mixing with other substances without developing graininess. Examples of application of the coconut food as an additive in different Quantities are, for example, fillers, toppings, pastry dough, cake and cake mixes, confectionery, jams, Pies, porridge, purees, soup bases such as soup concentrates, preserved meat, candies, drops etc.

Yerfabren for the preparation and processing of coconut meat proposed to solve the problem is characterized according to the invention that coconut meat in an aqueous solution of a physiologically harmless Acid immersed at an elevated temperature and for a period of time sufficient to dissolve the cell assembly will.

By, the acid treatment, the cell structure of the Coconut flesh: it changes by transforming the cells into an arbitrary

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borrowed alignment. The extent of this cell restructuring depends on the control of the processing parameters and allows a relatively higher softness and a higher absorption capacity compared to different fabrics. The softened Coconut meat can then be used to neutralize a Treated any acid residue present and then further processed in moist form or dried in a known "way will. The processed Coconut meat soaked with sugar or sugary substances, making softened, sugary substances more appropriate Texture-to-be-preserved. According to another embodiment of the method according to the invention the prepared coconut meat is mixed with various additives. In any case, some of the coconut oil can be used and / or removed after the acid treatment.

The one produced according to the method of the invention Coconut food is characterized by the fact that It is a plasticized coconut pulp in lumpy or pulpy form with a dissolved, absorbent cell fiber structure contains.

The method according to the invention is described below explained in more detail on the basis of several exemplary embodiments illustrated in the drawings.

1 is a work plan for a first embodiment of the method according to the invention, 30 984 3 / OA 1.9.

Jig. Fig. 2 is a working diagram of a second embodiment of the method according to the invention.

Fig. 3 is a work plan of a simplified embodiment of the procedure.

Figure 4 is a side elevational cross-section of an apparatus to check the extrudability of the produced Coconut food.

Figures 5-14 are photomicrographs of Coconut meat before and after processing.

Figures 15-17 are graphs of the results of extrusion tests.

Fig. 18 is a flow chart of the method of processing from coconut meat to different ones Products, especially in pulpy form.

Figure 19 is a flow chart of a modified embodiment of the method of Figure 1d.

Fig.20 is a work plan of a process sequence for Production of chunky coconut foods possibly in connection with other substances.

The coconut meat is used for processing according to the invention exposed to the action of an acid solution at an elevated temperature. Commercial

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iLblieh.es Kokosfleiseh "any embodiment uses w of the defoaming or not entsehalten iris just comes coconuts, or dehydrated _{Kokosfleiseb;.,} so-called Makronenkokos short Kokosscbnitzel, cut into strips Xokosfleisch, copra or Koprameb.1," which is partially defatted. When using shredded or shredded coconut meat. As a starting material, the thickness of the same can be between about 1.2 and 4 mm, and the length between about 3 to 100 mm. The length of the coconut fleece strips can also be used in some balls. Exceed 100 mm. Dried coconut meat of this nature is readily available and generally has the original fat content. ".

Dehydrated coconut meat usually has the following Composition:

humidity 3.5 * fat 64.9? » protein 7.2 * Fibrous materials 3.9 / High fiber carbohydrates 19.1 * ash ΐ «4 *

100, Ό *

In the schematic in FIG. illustrated course of proceedings the starting material in process step 10 becomes a Subjected to pretreatment which releases some free fat not trapped in the coconut meat cells

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and in the case of dried or dehydrated coconut meat, it is hydrated at the same time. This can be done with the dehydrated coconut meat. be immersed in hot water, the temperature of which is above the melting point of the fat (and for example between 29 and 100 ⁰ C). In practice, good results are achieved if the dehydrated coconut meat is poured into boiling water and then boiled for about 15 minutes. If the dehydrated coconut meat has not already been stripped of some of its fat content, the pretreatment can serve to release some free fat (such as 22 kg fat per 1.00 kg shredded coconut meat) and some protein and other soluble components (such as sugar) .

The treatment time in hot water is chosen to be shorter or longer depending on the size of the coconut meat particles. The treatment time for dehydrated coconut meat is between 5 and 50 minutes, depending on the particle size. Instead of cooking in water at atmospheric pressure, this method step may also be carried out in a pressure vessel in which higher processing temperatures (for example 101-110 ⁰ C) can be obtained, whereby the processing time can be shortened.

Following Yerfabrensstufe 10 accordingly 1, there is drainage in process step 11, by means of which most of the free water and the released oil are removed. This process step can in a known manner by sieving, filtering, centrifuging

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changes, pressing or combinations of such treatment methods take place. In step 12, the separated liquid is subjected to a "separation process", for example by centrifuging subject, whereby fat and water are separated from each other. The separated coconut oil can be separated as a by-product placed on the market or wholly or partially for processing into various products according to the invention be used. The water fraction separated in the separation process 12 contains some substances converted into solution in process step 10, in particular sugar and protein. If the dissolved substances are to be separated, the pesticides remaining after separation of the water content can be washed out with fresh water, for example.

If the fat and other released components (such as protein, sugar and other "soluble" substances) are in the processed If the mass is to be left, steps 10, 11 and 12 can be omitted.

The moist mass is then subjected in process step 13 to a treatment by which the cells are decomposed. For this purpose, the mass dehydrated in process step 11 is mixed with acidified water. For this purpose, can be a simple inorganic acid such as hydrochloric acid used, the acid concentration of between about 0.13 to 2 is io, so that a Wasserstoffionehkonzentration corresponding to a pH of 2 to 0.57 results. Adding the acid to the water can either be before or

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after mixing of the "done meat water with the coconut. The Hasse is maintained at an elevated temperature, which typically" is else between about 82 and 100 ⁰ C. At pressures above the temperature can "be up to about 121 ⁰ C".

. Instead of hydrochloric acid, which is suitable for this purpose, any other physiologically harmless inorganic acid can also be used Use acids such as sulfuric or phosphoric acid, provided that this acid does not attack the coconut meat or leads to the formation of undesirable residues which are difficult to remove. Organic acids such as milk, Tartaric, citric, malic and fumaric acid are less effective and less suitable because they are accordingly large amounts of acid and long processing times are required.

The period of time required in process step 13 (for a given acid concentration) depends on the desired degree of softness, ie the degree of cell dissolution. It is also inversely proportional to the processing temperature. I ¹ Ur temperature en 82-100 ⁰ O is the time required to obtain a suitable softness degree inversely proportional and-is from about 60 'minutes to about 5 minutes (the optimal time between 2p and 15 minutes is located).

A simple process that produces good results is based on the use of a 1 ^ hydrochloric acid solution, with the acidified water up to or almost up to

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Boiling point heated and then the dehydrated, shredded, moist coconut meat is added. The mass is then again brought to the boiling temperature and held at this temperature for about 10 minutes.

Following the softening treatment in process step 13, the mass is dewatered in process step I4, whereby most of the free liquid is removed. The moist, dehydrated mass is then treated with a neutralizing solution in process step 17 to neutralize the remaining acidity. To this Purpose can be a dilute sodium carbonate or sodium bicarbonate solution be used. After adding the neutralizing agent the mass is preferably left in the neutralizing agent for 20 minutes or more, with it this can move in. The finally obtained pH of the liquid fraction of the mass should be in the order of magnitude from 5 to 6.5. Following process step 17, the mass is dewatered in process step 18, whereby moist, shredded and softened coconut meat is obtained, which is referred to herein as product A.

If the softened coconut meat is desired in lump or particulate, dried form, the dehydrated, moist mass from process step 18 in process step 19 dried, the dried product B arises.

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The moist mass from method step 18 can also be crushed in a process SGhrilit 20, for which purpose for example a hammer mill or a grinder of a different nature can be used receive product C. The particle size of the product C is of course dependent on the milling conditions and will based on the intended use of the product. By drying in process step 21 (e.g. by spray drying) the moist product G can be converted into a dry, discreet substance, which here as product D is designated. Since in Yerverfahren step 13 the coconut pulp softened, i.e. the cell structure of the same has been dissolved, can see the mass easily comminuted or grind into finely divided form.

As indicated above, the dehydration can be carried out in the process steps 11, H and 18 can be carried out using conventional equipment. Much of the free liquid can only be removed from the moist mass by sieving. More free water or dissolved substances are udders that work continuously or with limited quantities when using a basket thrower, or with Filter presses with feeding screw removed. The moist cake obtained on dehydration can easily be Divide and add water for washing. The liquid separated in these process steps can either be treated as a waste product or by

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Evaporation Concentrated and in, .the same state or refined again used for the processing method will.

The products described above are suitable for many purposes, but other products can be achieved if the refined coconut meat is soaked with various other food substances such as sugar or sugar syrup. In this. IPalle: is step in the process 22, the composition obtained from the dewatering 18 with sugar syrup impregnated, whereby numerous _s products well usable are obtained _o The impregnation is generally carried out at elevated temperature or near the boiling point of the syrup (for example, 101-129 ⁰ C and optimally in the range from 107 to 121 ⁰ G) ₈ The sugar addition in process step 22 can be such that a syrup concentration of about 50 Brix in the diluted state with the coconut water is obtained. After mixing the syrup with the wet coconut meat, the temperature of the syrup is raised to the boiling point "a desired concentration (of, for example, _o 70-85 Brix) is then set to the end of the Evaporation Tränkungsschrittes. ,

The impregnation in process step 22 can also be carried out in such a way that first a dilute syrup (of 40-50 Brix, for example) is added and then gradually evaporated to a final concentration of the order of 80-85 Brix.

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In general, the impregnation can be carried out under atmospheric pressure and at the temperatures indicated above, On the other hand, however, impregnation and evaporation are also possible to run at lower temperatures and under negative pressure, which is particularly important when the natural whitish! color of the coconut flesh are preserved target.

The impregnation takes place in a container or kettle which can be heated and has stirrers so that the syrup and coconut pulp can be heated to the boiling point and kept at this temperature during the entire impregnation time. The temperature at the beginning of the impregnation depends on the concentration of the syrup used in each case. Therefore, when the syrup is initially at a concentration of about 50 brix and is expected to reach the end of the Tränkungsvorgangs a concentration of about bO Brix, the temperature inside the vessel at the start of impregnation of about 101 ⁰ C to about 110 - 129 ⁰ O to end the impregnation increased. The duration of the impregnation can be between about 15 minutes and 2 hours. In general, the soaking is continued until the sugar syrup has penetrated into the interior of the coconut meat and the moisture content of the coconut meat has the same value as that of the syrup. The impregnation is continued until the syrup concentration reached has reached the value desired for the end product.

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During the impregnation in process step 22, a large part of the moisture contained in the coconut flake, that is, for example, about 25-5 % of the moisture contained in the coconut meat at the beginning of process step 22, is removed uniformly. It is also possible to ^: remove up to 95% of the moisture content from the coconut meat, for example if the impregnation is continued until a concentration of the order of 90 - 95 BrIx and thus a brittle product is obtained, which can be broken into pieces.

According to the schematic work plan of FIG. 1 the impregnation takes place in process step 22 with sugar syrup. For watering, however, others can be used just as well, Use edible impregnations.

Following the impregnation, the mass is step 23 cooled, whereby the product E is obtained. Immediately before cooling, free syrup becomes partially peeled from the coconut flesh, so that the product E is made of plasticized, carved-shaped and soaked with sugar Coconut fish pieces. Can even more free syrup by washing the soaked schnitzel with hot water Removing the free syrup.

By adding different chemical substances to the coconut meat soaked in process step 22 produce a large number of different mixed products,

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Accordingly, edible additives are added in method step 24, as a result of which a whiskey product i ^{1 is} obtained. The additives may, for example, jam, jelly, fruit, cheese, Tomatenmar-κ, tinned soup concentrate, spices, MiIcbfeststoffe, chocolate act ₆ escbmacksmittel and .Farbstoffe. The additives can also be introduced in the soaking step 22. The mass obtained in process step 22 can also be comminuted and, for example, ground before or during mixing in process step 22.

As stated above, both fresh and dehydrated or dried coconut meat are suitable for preparation and processing. In this way, fresh coconut meat can be diced into a thickness of 5 - 16 mm. The cubes can then be treated in the manner described above, but mechanical disintegration during preparation must be avoided. In this case, the fresh coconut meat is not hydrated in process step 10, but only some free oil and soluble substances are removed. If the excess syrup is removed after ^{soaking, the product S 1} consists of softened xoco meat cubes soaked with sugar.

A coconut pulp that is used to make jams, jellies, confectionery, macaroons and the like; is suitable, lets.sich by mixing the finely divided dry produce

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D with a corresponding. In this case a practically complete dispersion of the dissolved cell fibers ¹ in the syrup takes place in a relatively short time. The pulp can also be prepared starting from the product E by grinding it to the desired consistency.

Through the process according to the invention, the lumpy or particulate coconut meat not only softened, so that the eating properties are significantly improved, but also made more absorbent, 'so that there is a stronger absorption or sorption capacity for various Has substances. The increased sorption capacity is used in the impregnation step 22 when impregnated with sugar syrup. This property is carried out in method step 13 Dissolution of the cells developed in the manner described below. The crushed, moist product G or that dry, discrete product D serves as an effective stabilizer. sizing and thickening agents, if these are different Substances such as gel-like dessert dishes, frozen Specialist dishes, soup concentrates and edible fats,. , fats dispersed in water or substances containing water-fat emulsions is added. When the soup concentrate, to which the coconut product is to be added, fat in connection with water, the softened coconut meat appears to absorb a large part of this fat. During preparation a hot soup made from soup concentrate, which after the

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Invention according to a method, finely comminuted Containing coconut meat, therefore, the fat content is more effective dispersed, so that the soup due to the arching the coconut pulp fibers in the loosened cell structure become thicker seems to be, this thickening effect not in the otherwise usual way on the use of conventional Gelling agent is based.

The sorption properties of plasticized coconut pulp are also used in porridge and jams. The preparation of a porridge can start from the dry Product D is made by adding an appropriate amount of sugar syrup. The coconut meat particles are responsible for this due to their absorption capacity, a thickening and stabilization of the pulp. When dispersing such a pulp In a jam, the product obtained in this way has a consistency that is determined by the presence of the Eocos meat particles is changed. The stabilization of the product goes so far that it is under the influence of baking heat not liquefied. The products are thus thickened without the aid of gelling agents and go when heated do not turn into a mush or lumpy mass.

The section separated in step 12 is from high quality and therefore suitable for use in finished products. The jj'ett can be used alone or in conjunction with other beds or fat additives for making coconut pulp use in the manner described above.

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If the impregnation is carried out in method step 22 in the manner _; that a high syrup concentration (from.ζ.3. ■ 90 - 95 Brix) is achieved, the product obtained is relatively brittle after cooling and can therefore be broken up into hard fragments in the form of a discrete substance. When the crushed material is heated again, thereby softened and kept under negative pressure, expansion occurs, whereby a foam-shaped product is obtained.

The different products can also be different Ge sc'hmacks substances or extracts are added. The addition of flavorings or colorings can be added to the mass dehydrated in process step 18, so that all End products the appropriate flavor and / or Have coloring. For products E and F, the Adding flavorings to the syrup in process step 22, or take place after this process step. Various dyes can be added during the Coconut flakes are still moist. The temporal Exposure of a coloring additive to the coconut meat particles can also be limited so that only the outer surface layers adopt the relevant color scheme and therefore stand out in color from the inner core areas (for example a brown outer layer and an almost white or honey-colored central core). ■

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The drying can be mediated in "any" known manner a rotating drum or by spray drying a slurry from the comminuted material. The drying bigger Particles or chunks can be done in the sun or in tunnel or tray dryers, in which the product with a hot drying gas ". The drying can just as well also take place in a vacuum or under reduced pressure or by means of freeze-drying, in the latter case the substance frozen and then dried in vacuo.

If no coloring agents are added, the Eokos meat has a white or slightly golden color after processing. If a more brownish color is desired, this can be achieved by increasing the amount of alkali used for neutralization (such as sodium bicarbonate) and thus raising the pH (to, for example, 6.6 - 8.0) and the The mass is heated at the same time (for example to 1OU ⁰ O) until the desired darker color is obtained. A brownish color can also be achieved by using more or less burnt, reused impregnating sugar.

The process gives the natural Eocos taste slightly changed. The eoconut flavor is retained, but it is proportionate compared to natural coconut weakly pronounced. A sweet taste is created by soaking it with sugar, a toasted taste is created by baking

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"at high temperature and a caramel taste from the action of heat for the purpose of burning the syrup content and developing a darker coloration of the coconut meat at the same time the taste is changed by adding different flavorings in the manner described above will. The toughness, which is a problem with natural coconut pulp, has completely disappeared and in complete contrast to it are the meat particles due to the dissolution and reorientation of the cells relatively soft during the acid treatment. If the product is in one of the above Is colored way, the dye penetrates into the interior of the particles, so "that these consistently a relatively have light, uniform and stable coloring, which is advantageous from the opaque Coconut flakes or chips of known design stand out. This is probably due to the fact that the Eokos meat changed in the way by the softening treatment it becomes that the dyes quickly penetrate into the interior of the particles can, whereas normal coconut meat can penetrate opposed high resistance by dyes. Softened coconut cubes produced by the process according to the invention can be colored in the same way as coconut meat schnitzel, but for full or partial Ink penetration takes a longer time.

When the starting material consists of fresh coconut meat and plasticized coconut meat in piece F _o rm manufacturing

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should be asked, care must be taken that none Decomposition occurs during processing. That's why the whitening treatment is ended before a stronger one Decomposition occurs. In addition, when handling and especially when dewatering the coconut pulp on it care must be taken that no mechanical comminution takes place.

Instead of being chopped up into cubes or cutlets, fresh coconut meat can also be cut into larger pieces the size of a nut kernel be crushed. In this case, plasticization proceeds from the outer surfaces of the pieces continues inside and can be interrupted at a certain point in time, so that pieces are obtained, their cores are harder than the outer layers. The cells in the outer layers are more completely dissolved while the cells in the inner core area are not or only to a small extent dissolved. The pieces can then soak it partially with sugar syrup and process it into dry pieces with a nut-shaped texture. When the physical shape of the pieces is retained filter presses should of course not be used.

In the above, several parameters that can be influenced have been mentioned in connection with the acid treatment step. These Parameters are the hydrogen ion concentration (i.e. the pH value) of the acid solution, the treatment temperature, the Treatment time, the physical size of the coconut meat

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particles and the degree of lifting of the coconut meat raw material. As already mentioned, the rate of disintegration of the cells increases with a lower pH value and a higher treatment temperature to. The extent to which the cells are disintegrated and reoriented is also immediate depends on the duration of treatment. Larger pieces of coconut meat need a longer 'treatment time. To also in Inside the bits a certain "hatred of cell dissolution." to reach. Coconut meat with a higher degree of ripeness (that of Coconuts originates from, which advanced further in the hot state before the serious one) requires a shorter treatment period than less ripe coconut meat.

The by means of the method described above The products obtained can be used in many ways. For example, the moist product A, in which it soft pieces of coconut meat (for example in Schnitzelform) can be used as a filling for baked goods of various types. The baked goods is not due to the filling during the baking process changed significantly, and the filling can be easily cut like the baked goods. The filling is excellent natural taste, which is comparable to added natural or artificial flavors. The latter can be used to enhance the taste or also Add in the appropriate amount to cover the natural taste of the particles. The product A

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is suitable for making icing and confectionery mixes

The dry product B can, for the same Use purposes like product A. When processing in moist oil or other mixtures, the lights absorb very slightly water, so that the product assumes a moisture content which corresponds to that of the rest of the mixture.

The crushed, moist product G can also be used for the same purposes as product A, apart from that the finely divided particles are dispersed in such a manner that they do not separate reveal. The same applies to the dry, discrete product D too. When mixed with numerous other substances, these products do not produce any graininess, on the contrary, it gives the mixture stability and smoothness.

Products E and F are made with sugar impregnated products. The product F is in the form of a homogeneous porridge or jam. The porridge can be proportionate be viscous or thin. It can also contain a few larger pieces of coconut meat. A quality of such Viscous porridges and jams consists in the fact that they are used as a filling for baked goods during the baking process do not liquefy and therefore not in the baked goods

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leak. In addition, the filling does not tend to burn in the oven or on metal surfaces, even if they are during during the baking process is exposed to the direct baking heat or is in direct contact with the hot surfaces of the baking tray or oven. If such a mush or If jam is incorporated into a set dough, the moisture contained in the jam does not migrate to the Dough down so that it can be stored in the chilled or frozen state for longer periods of time. In comparison In addition to known coconut products, the softened coconut meat with the dissolved cell structure is very absorbent quickly a large amount of syrup, which enables the production of baked goods in which syrup is formed in dispersed form. hold, which is bound by the discrete fibers. The syrup content prevents dehydration and syneresis, which in turn means that the baked goods in question can be stored for a longer period of time. The fiber-bound syrup is used in confectionery as a stabilizer so that they have a chewable consistency and feel soft in the mouth. The confectionery can have a higher moisture content, and at the same time the migration of moisture to the outside, i.e. prevents the development of an undesirable hygroscopicity will. With certain confectionery such as vacuum expanded Confectionery acts in finely divided, discrete form, softened coconut meat as an absorbent and reduces the tendency of sugar to liquefy due to hygroscopicity, so that moist foods lose their lumpiness

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keep. The pulpy coconut product leaves sieve. also, together with other ingredients to make a macaroon dough. for example to Mix making macaroon baked goods. Using As a filling for dough or other foodstuffs, the "pulpy coconut meat" does not cover the taste or appearance or the consistency of the other ingredients. In addition, it does not decompose, which makes it against the surrounding dough would no longer be distinguishable, and the color of the syrup contained does not fade into the dough, which would otherwise Streaks in the dough.

Products made from the mass soaked in process step 22 can be used immediately after the superfluous syrup has been separated out used or incorporated into wet doughs or other wet mixes in which they are absorbed by moisture partially rehydrated, t. The coconut particles can also be hydrated initially by contact with water and then introduced into the batter. After baking, the particles form islands of stable moisture content, which is independent of changes in the moisture content of the batter. -Dough containing such particles can baked in the usual manner, with no adverse effects occurring. If the particles during the baking process If they are exposed on the surface of the dough, they do not burn and do not adhere to the baking pan. The particles can Cut effortlessly with a knife or conventional cutting equipment in both the unbaked and deep-fried dough. In all cases where natural coconut meat. tends to

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falling out of the finished batter or moving away from it to remove, let sieve, now the softened coconut pieces Use with a dissolved cell structure according to the invention and allow the production of a baked good such as a cake that can be easily cut without the coconut pieces being pulled out while cutting will.

If it is a product that has been finely chopped after cell dissolution treatment, keep it the small particles contribute to their absorption capacity, and when the product, which is in discrete form, is in a moist or aqueous mixture is introduced, the particles absorb a large part of the moisture, whereby the. , Mixture is thickened and thus stabilized. If the mixture- high in sugar or sugar syrup (like e.g. jam), the pieces of coconut meat with a dissolved cell structure absorb both the moisture as well as the sugar, so that the jam is thickened and stabilized at the same time. If the processed according to the invention Particles mixed with natural or cooked cheese or with tomato puree, for example, occurs a noticeable thickening and thus a stabilization. The absorption capacity extends to oils or fats, with or without added water. The dry, discrete product D can be contained in a water, fat and meat extract Disperse soup concentrate, with the result that

the concentrate is thickened and stabilized. A hot soup made from such a concentrate is thicker and easier to multiply. The coconut particles in such a mixture both fat and moisture absorb, with fat dispersing along with the particles is. The discrete product can also be used either as homogeneous for different doughs and batter doughs Mixable additive or use in conjunction with other substances such as sugar syrup to make fillings or jams that retain their properties in dough and baked goods. In all of the above In cases of use, the coconut meat particles are soft Consistency and do not give the food any graininess.

In the process sequence shown schematically in FIG the cell structure is softened or dissolved in process step 13 on coconut meat in particulate form Shape, i.e. pieces of visible size (such as macaroons, strips or cubes). In the course of the procedure after Fig. 2 the Hasse is finely ground after the softening treatment. Assuming that the starting material for the process according to FIG. 2 consists of dry, shredded coconut meat the procedure is as follows: The starting material is rehydrated in process step 31 with hot water, then dehydrated in process step 32 and in process step 33 the effluent is separated into fat and water. Another washing and washing machine can be added to it

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Connect the drainage process. After method step 32, the mass can be conveyed “for example” in method step 34 finely chopped up in a hammer mill and in a slurry are transferred in which the eoco particles are in granular form. This process step can also be omitted if necessary.

Softening, i.e. the dissolution of the cell structure in process step 35 takes place in the same way as in process step 13 after Pig. 1, the duration of handling in proceedings Schxitt 35 is longer, however, so that the pieces of eoconut meat be dissolved in the form of finely divided solids. By means of a preparatory comminution in process step 34, the treatment time required for the decomposition in process step 35 "can be shortened. This preparatory Crushing chute 34 can, however, also be omitted.

The mass obtained in process step 35 has the shape a slurry, which in method step 36 by means of ' a filter or a continuously operating centrifugal device can be dewatered. The acidity of the dehydrated Mass can then be neutralized in method step 37, as in FIG. 1, which is reflected in method step 38 a drainage follows, through which part of the salt is removed. The mass then lies in the form of a smooth Porridge or puree and is referred to here as product G-, which can be used in this form. However, the mass can also be converted to a dry, discrete product H to be dried. Besides, she lets

300043/0419.

sieve, add hot sugar syrup in proced.renssch.ritt 40 and then cool in process step 4-1, wherein the Product I is obtained. In method step 42, for example, some of the data obtained from method step 3tf can be used Mass with other food additives such as cheese or ! Eomato solids mixed and processed into Product J. will.

The procedure according to Fig. 2 is particularly ^{suitable for hex 1 production} of coconut meat solids in finely divided form. In doing so, the desired properties are developed, namely when mixed with other substances they are given a smoothness and stability. No undesirable graininess is observed. The products have a high absorption capacity with regard to water, sugar syrup and fat, as well as a mild taste that does not cover up in connection with other flavors. The products give other substances with which they are mixed a higher viscosity and stabilize them.

In the procedure according to Fig. 2, fat is used before the treatment eliminated in process step 35. However, it is too It is possible to omit method steps 32 and 33 and only separate the fat in method step 36. In this case the starting material can be introduced directly into the acid solution.

In some cases, the total oil content can make up the proteins and all other soluble substances in the starting material.

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In this case, dry, shredded coconut meat is rehydrated in a hot acid solution in process step 51a and then the entire mass is softened in process step 51b Both process steps 51 a and 51 b can be carried out in one and the same device and in a continuous operation, with hydration and cell dissolution proceeding at the same time, but hydration being completed before the cell dissolution is completed A certain temperature are continued until the coconut pulp are completely dissolved and a slurry product Ii has been obtained which contains water, oil, protein and all other coconut meat ingredients Product M are processed. In addition, the slurry can be neutralized in process step 54 by the addition of alkali and thus processed into the product 'U. If a low acid content is not a problem, the neutralization can also be omitted. The moist slurry insulation solids can be mixed with sugar at an elevated temperature (from, for example, 104-116 ⁰ G) in process step 55, then cooled in process step 56 and processed into the sugar-containing pulpy product 0. In method step 57, the mixing with other ingredients such as tomato, cheese or milk solids for processing into the product P can take place. The in process step

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The resulting slurry can also be dried.

Assuming that procedural steps 51 a and 51b can be carried out separately from one another, the process described in method veryitt 51 a plasticized (but not physically decomposed) mass with or without neutralization in process step 52 are dewatered, whereby the product K is obtained.

That as the starting material for the process according to Fig. 3 used chopped coconut meat can also by means of a hammer mill or a dicer be crushed into discreet form. The starting material can also be shredded, diced or otherwise shredded fresh coconut meat can be used. ·

In general, it can be assumed that the original oil content does not interfere or is even desirable. In this The case is the application of the process according to Mg. 3 instead of the corresponding treatments according to FIG. 1 and 2 easier, especially when the processed coconut meat product is made from coconut solids in finely divided form Form "should exist in which the cell association is dissolved is. If the acid treatment is continued until the coconut meat solids break down, essentially all of them are or almost all cells of the Kokosfleisch.es dissolved, so that the then obtained particles of cellulose fiber fragments exist, which give the products very specific properties. With little agitation, the product takes on a creamy

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ge consistency, with the fat content being dispersed and the Oil-water dispersion through. the dissolved cells stabilized is. When the fat content of the bundled products drained is to be reduced, some water and oil can be removed immediately in the connection to procedural step 51 b.

The aqueous constituents and removed during the pretreatment (for example in process step 11 of FIG. 1) the fat contain coconut flavorings, which are therefore not changed by the subsequent acid treatment. If, therefore, these substances (the removed fat and / or aqueous components) after the acid treatment again are added to the coconut mass, this is given the coconut flavor of the starting material. For the same purpose Coconut milk from fresh coconuts can also be used.

In Figures 5-14, photomicrographs are more different Coconut meat samples reproduced. The originals Photomicrographs were made on color slides of 24 x 36 mm in size with 63 x magnification and with polarized Light produced. The black and white negatives of the slides then became 3 times as much as the slides Made enlargement. Black and white prints were made from the negatives, each one enlarged of about 189 corresponded.

Fig. 5 is a longitudinal section through fresh coconut meat and shows the elongated, uniform cell structure, wherein

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the cells aligned with each other and parallel to each other in compact cell bundles The cells contain usually fat and water, and a small amount of pett may be outside the cells.

Pig. 6 is a cross section through fresh coconut meat and shows the well-defined and strong cell walls which contain fat and water, the cells being tightly packed are. -

Pig. ? shows a sample of fresh coconut meat, after it has been boiled for 15 minutes in water with a temperature of 100 ⁰ G. The cell structure is still intact and essentially corresponds to the representation in Pig. 5. Signs of free water bubbles can be seen on the surface of the cells.

Pig. ö shows a sample of fresh coconut meat after it has been cooked for 30 minutes in a 0.5% hydrochloric acid solution. The cells are disintegrated and part of the pett is released. The cells no longer have those from Pig. 5 visible, tight packing. In addition, the cells are reoriented with regard to their mutual position and form a loose mass, which can absorb substances in and around the dissolved cells.

Pig. y shows fresh coconut meat after this during Boiled in a 1, Oxigen hydrochloric acid solution for 90 minutes is. The cell slurry is more advanced than in Pig. d, indicating the lower pH of the treatment solution

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is due. In addition, the reorientation and loose association between the dissolved cells can be seen. What corresponds to a good absorption capacity.

Pig. 10 is a sample of dehydrated coconut meat, after it has been boiled in water for about 15 minutes. A dye was added to the water to improve the detail of the image to emphasize more. The cells are not dissolved, retain their elongated shape and are in a manner similar to FIG. 5, uniformly aligned with one another. The cells don't seem so much pett and To contain water like that in Pig. 5 fresh coconut meat cells shown.

Pig. 11 shows a sample of dehydrated coconut meat, after this for 15 minutes at 100 G in a 0.5 ^ Hydrochloric acid solution to which a dye was added. The cells are partially dissolved and reoriented, and it can also be seen that part of the pett has been released from the cells.

Pig. 12 shows a sample of dehydrated eoco meat, after this has been boiled in 1.0 ^ hydrochloric acid solution is. The cell association is stronger and compared to Pig. 11 almost completely dissolved. The more complete dissolution of the cells is due to the lower pH of the solution.

- Pig. 13 shows a sample of dehydrated coconut meat after it was boiled in water for 15 minutes and then

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- 57 -

231589Q

finally wedded, has been. By marrying were the cell lengths are shortened, but the cell walls are not shortened in the same way as by the treatment with the acid solution dissolved.

14 shows dehydrated coconut meat after this Boiled for 15 minutes in 0.5 ^ hydrochloric acid solution and has subsequently been married. Here, too, the cell structure has been dissolved.

As can be seen from the photomicrographs and microscopic observations, has both fresh and dehydrated coconut flesh has a cell structure made up of elongated cells that are relatively uniform and in compact rows in cell bundles are aligned with one another. In fresh eoconut meat, these cells are with fat and Filled with water, while in dehydrated coconut meat, the cells contain fat with only a small amount of moisture. Small amounts of free fat (i.e. fat that is on the outside of the cells) can be found in fresh Eoconut meat may be present. Drained coconut meat contains a little more free fat. The cells resist the Dissolves when boiled in water. When the coconut meat is processed by a mechanical shredding device the cells are divided into shorter lengths, but the actual cell structure is not changed will. With the acid treatment according to the invention • the cell structure is decisively changed by the cells be dissolved, the degree of dissolution being dependent on the pH

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the solution, the treatment duration and the treatment tempera ture is dependent. In addition, the cells are reoriented towards each other, so that a loose, absorbent mass results. By crushing or grinding afterwards the acid treatment will reduce the size of the cells. The acid treatment also removes a large part of the Fat content is released, while further fat is released by subsequent mechanical grinding.

In addition to the microscopic analysis of samples described above, sugar-soaked samples were also prepared as follows. Dehydrated coconut meat was boiled in 0.5% hydrochloric acid solution for 15 minutes. The hydrated and softened coconut meat was then taken out of the acid solution and immersed ^{in sugar syrup at 101 0 O after straining off the excess liquid.} The syrup contained a dye which was used to determine the depth of penetration into the softened coconut meat. After being immersed in the hot sugar syrup for 40 minutes, the coconut meat was removed, cooled and then examined microscopically. It was observed that the colored syrup was completely absorbed in and around the dissolved cells. A comparison sample made from dehydrated, chopped coconut meat which had been treated for 15 minutes in boiling water and then ^{immersed in colored sugar syrup at a temperature of 101 °} C. for 40 minutes showed at. microscopic examination that the colored syrup on the surfaces of the cell bundles

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had only been adsorbed unevenly.

As can be seen from the above, the acid treatment according to the invention changes the nature the cell structure, i.e. the cell group or the Bundles of cells in a way that cannot be achieved by boiling in water or mechanical grinding can. The cells are individually dissolved, which are bundles of cells Loosened from its association and the loosened cells are randomly oriented, leaving a loose, absorbent Mass has arisen. It was also observed that the binding agent through which the cell fibers and cells bound together in natural coconut flesh has, to a large extent, been dissolved. The smaller! Particle size causes special properties, so that the mass take on a creamy consistency as described above, as a dispersant (for example in connection with water-oil dispersions) and when added to various others Substances can give them a certain viscosity and stability.

Several coconut meat samples were examined for their extrudability, ie their processing properties during extrusion. The sample cell of the examination device used for this purpose is partially in S ^{1 Xg.} 4 shown. It consists of a tube 61 made of stainless steel with an inside diameter of 25.4 mm (1 inch), which consists of two pipe sections which are connected to one another and which hold a perforated disk 62 between them. The hole

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. - 40 -

disk has nine holes at a center distance of 6.3 mm and each with a diameter of 1.04-8 m. Above the perforated disk 62 is located inside the tube 61 Plunger · 66 with a slightly smaller outer diameter than the inner diameter of the tube 61, the piston 66 is connected to the power arm of a laboratory recorder (dated Instron type) can be coupled, the tube 61 resting on a fixed base 67 and the plunger 66 downwards against the sample 68 at a predetermined speed is movable. At the start of the experiment, the upper section of the tube 61 located above the perforated disk 62 is completely filled with sample mass. If the plunger 66 is now moved downwards, the sample initially becomes steady pressed together until the exerted force has reached a sufficiently high level at which the sample passes through the holes 63 is pressed out in the perforated disk 62. The plunger is moved down until it is just in front of the Disk 62 is located and thus essentially the entire sample has been squeezed out. This is where the downward movement comes of the plunger to a standstill. The forces prevailing during the downward movement of the plunger 66 are are recorded and allow comparison for extrudability different samples.

The samples for the extrusion tests were prepared as follows: A control sample made from short, shredded, Dehydrated coconut meat was boiled for 15 minutes, then sieved and then pressed. Sieving and pressing

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these and other samples were carried out on a sieve with a mesh size of 0.495 mm. The sample was for shorter periods of time Leave it on the sieve so that the free liquid is drawn off could. Then the sample was pressed against the sieve under slight, even pressure in order to create even more free liquid to express.

Further samples for these extrusion tests were produced in such a way that drained, short shredded Place the coconut meat in a 0.65 / ^ ige at cooking temperature Hydrochloric acid solution (with a pH of 0.86) was immersed. One sample was after 4 minutes, and another Sample after 10 minutes from the boiling hydrochloric acid solution taken. In both cases the samples were adjusted to pH by immersion in a sodium bicarbonate solution set from 6.4. In addition, the samples were sieved and lightly pressed.

The downward speed of the plunger 66 was 1.2.7 mm / min, and the transport speed of the recording paper 127 mm / min. The sample chamber of the one shown in FIG Experimental device was completely filled with sample substance.

The recording plot obtained upon extrusion of the control sample is shown in FIG. Those exerted on the sample Compressive forces are plotted on the vertical axis. The extrusion occurred between the scale values 320 and 800, which each correspond to the minimum and maximum value. . (The scale division in the graphic representations of the fi

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cook 15-17 is equivalent to American pounds, so the Scale values 320 and 800 correspond to 145 and 363 kp respectively.) The writer of the recorder oscillated very strongly during the extrusion process, which affects the crispness of the Coconut meat is due, which results in large fluctuations in the extrusion force. This experiment showed that on average high extrusion pressures were required, and these fluctuated within wide limits, and that there were great differences between the minimum and the maximum value.

The graphic representation of E ¹ Xg. 16 shows the result with a sample that was removed from the hydrochloric acid solution after 4 minutes. Here, too, the minimum force is relatively high (about 400 divisions or 181 kp), and the extrusion force fluctuated over a wide range. The maximum rate was approximately 820 divisions (ie 820 pounds or 372 kp). This experiment showed that the short duration of treatment did not cause any significant change in the nature of the fabric.

Pig. 17 shows the recording during the extrusion test a sample treated in boiling hydrochloric acid solution for 18 minutes. In this case, the minimum extrusion force is at around 320 scale divisions corresponding to 145 kp and the maximum force at around 640 scale divisions or * 290 kp. The force differences between the minimum and the maximum value are significantly smaller than in the test results shown in FIGS. 15 and 16, where.

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also the average extrusion force and the force fluctuations are substantially lower. From the curve, the softening effect of the coconut meat is therefore longer Treatment time and unchanged other parameters can be seen.

In the three graphic representations of Figures 15 to 17 is the relatively high peak force value at the upper end of the curve on the material resistance towards the lateral side Displacements attributed to when the plunger is located in the immediate vicinity of the perforated sheet ". The corresponds to the curve section adjoining the peak value the shutdown of the plunger drive.

In the above extrusion tests, care was taken that they treated with hydrochloric acid solution Prohen a continuous, thread-like extrusion mass revealed. In contrast, the extrusion was hot the Prohen not treated with acid solution discontinuous and tended to break.

As can be seen from the extrusion tests, the preparation process according to the invention improves the extrudability and consistency, so that continuous, filamentary extrusion strands can be formed. The crispness of fresh or rehydrated, dehydrated coconut meat is completely or at least almost completely eliminated. The extrudability is improved by the process and decreases all the more The higher the degree of cell dissolution by the

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_ 44 -

Acid treatment is. For most purposes, it should be extrudable a sample, which in: Jig. 17 shown Measurement results-corresponds to represent a lower limit value. In practice it is desirable to control the various Processing parameters to strive for a somewhat higher extrudability, for example by increasing the duration of treatment, • during the acid treatment increased or the pH value of the acid solution is set lower,

Fig. 18 shows a process sequence for producing primarily plasticized Eokosfleis.ch in divided Form, as well as the processing of the same to different Food. In the acid treatment step 70, dehydration is carried out Eoconut meat supplied. The coconut meat can previously as described in connection with FIG. 1 in boiling Water treated. If the dehydrated eoco meat is supplied directly in process step 70, takes place in the first phase of this procedural step 'a Rehydration by absorption of acid solution.

The temperature and the treatment time in process stage 70 for a given acid concentration can correspond to those of FIG. The treatment time can be shortened, but up to about 1 minute when (G ^0, for example, 121) is heated under overpressures to temperatures above 100 ⁰ G. However, additional process engineering facilities are required for this.

309843 / 0-419

A suitable course of the procedure based on an O, 5 / oigen Hydrochloric acid solution "consists of adding the acid solution to or to heat almost to boiling temperature, then the drained Add the coconut pulp, bring the temperature of this batch back to high temperature and continue for about 15-25 minutes to keep at this temperature. The softening treatment is preferably geared towards walking on both the surface and core portions of the coconut meat pieces extends.

As stated above, the softening treatment carried out in process step 70 changes the cell structure, i. the cell structure of the coconut meat changed. At the same time, the putty-like binder, which, in the natural Coconut flesh the cell fibers and the cells stuck together, for the most part dissolved. The dissolved binder contains a large proportion of the protein content of coconut meat.

Following the acid treatment in process step 70, the mass can be dewatered at this point by sieving or centrifuging in process step 71, whereby the Liquid is withdrawn from the softened, moist coconut meat. If method step 71 is omitted, it remains all liquid in the mass and must be removed in a later process step.

The moist and softened coconut meat is then neutralized in process step 72, in which the heutra

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lization of acid residues takes place. This process step corresponds to process step 17 in Pig. 1, which means that a neutralizing agent (such as sodium bicarbonate solution) is added. The final pH value of the liquid portion of the mass after neutralization is about -5 - 6.5 (the optimum being between 5.5 and 6.0). The neutralization also completes the softening, which is based on the acid neutralization and cooling. If the neutralization takes place above a pH value of 6.5 (for example to a pH value of 7.0), the coconut flesh takes on a slightly darker color. After adding the neutralizing agent, the mass is left to stand (for example for 20 minutes or more) so that a complete reaction with the acid present can take place. If the neutralizing agent is a solution, the degree of cooling depends on the amount of water in the solution and its temperature, which can be well below room temperature. By cooling in this way, the · temperature of the composition can be about 71-86 ⁰ C cooled.

Following the neutralization step 72, the mass in process step 73 is, for example, based on Pig. 1 described and drained by means of the same devices.

The moist coconut material from process step 73 is comminuted in process step 74 (for example by means of a hammer beater mill), and thereby to a desired one

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Brought particle size.

The product obtained from the crushing step 74 is labeled A2 "and" consists of a moist mass of finely divided particles, the consistency of which, depending on the remaining moisture content, is between that of a slurry and that of a porridge is variably adjustable. The product can be stored for about 1-6 hours at room temperature stored before it is further processed is stored, the storage time is without loss of quality multiple days. The mass can also be used in method step 75 can be deep-frozen, whereby the product B2 is obtained, or can be preserved in a conventional manner. if the mass in step 74 in the form of a slurry is present, this can be dried in process step 76 and thereby to the product. 02 are processed. The drying can take place by means of known spray drying, the Product 02 is obtained in the form of a dry, discrete powder. Other drying devices can also be used use such as drum, vacuum drum, vacuum grate dryer etc.

The products a2, B2 and 02 can be continued as follows As described below, they can be used in a variety of ways, processed or brought onto the market without any further processing. The products are characterized by the fact that the coconut meat has been plasticized and the particles are absorbent with respect to other food materials.

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■ ■ - 48 - · -

The wet coconut mass of TTerfahrensschritt 74 can for example be processed "to a sugar-free, to which the mass is displaced in Yerfabrensschritt 78 with hot sugar syrup. The composition of the sugar syrup is placed on the desired properties of the final product = Suitable examples include sucrose, invert sugar _s hydrolysed cereal flour solids. . low Dextrinäquivalents (such as Morex) and corn syrup, individually or in combination the initial concentration of the syrup may be between 40 and 60 Brix Preferably, the syrup an elevated temperature at or near the boiling point, that is, for example, of 101 -. 110 ⁰ G Immediately after introducing a quantity of moist, discrete coconut mass into the hot sugar syrup ■ the temperature drops, but is brought back to almost the boiling point by the application of heat Sir up absorbed, whereby the syrup penetrates the solids »By applying further heat, the syrup is progressively concentrated by evaporation to a concentration of about 76 - 90 BriXj at which it can be stored at room temperature» After cooling to room temperature, the mass has the consistency of a viscous pulp, which is suitable as a starting material for the manufacture of other products »The pulp can be ground in a pulp mill, for example from the lypPive High Roll Mill, where it becomes more pliable. Preferably, the moist coconut mass is first placed in commercially available hot corn syrup.

out, then the entire mass partially pre-concentrated by boiling, the coconut flesh loses some of its moisture and the syrup soaks the glow. then invert sugar and sucrose are added and concentration is brought to an end by evaporation.

Instead of introducing the moist, pulpy mass into the hot syrup, all of them can be used in a simpler way Ingredients placed in a container and then while stirring and mixing on the for evaporation and sterilization required temperature range.

If the product obtained is to be less viscous, the concentration at the end of the evaporation in Step 74 can be adjusted to be about 65-80 Brix, the thus obtained The product has a jam-like to pulpy consistency.

Instead of concentrating the syrup by progressive evaporation under atmospheric pressure in the conventional manner, the thickening can also be carried out according to the method and by means of the planetary gear evaporation device which the applicant describes in a further US patent application (Serial No. 288,009 of September 11, 1972 ) have been proposed. Vacuum evaporation with continuous agitation can also be used.

The starting slurry described above can be diluted or use it undiluted for the production of baked goods, especially by adding it to various doughs

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or is incorporated into it. For example, if the pulp is placed between two layers of unbaked dough as a filling and then the filled dough is baked, the pulp retains its shape and viscosity practically without change. In other ¥ _s locate the porridge does not melt, that does not leak or penetrates into the dough. In general, therefore, the viscosity of the slurry can be made lower by adding one or more diluents. For example, a little sugar syrup can be added when mixing or grinding in order to obtain a diluted product that is easier to process for baked goods.

Instead of using the pulp in a clearly defined mass, it can also be mixed homogeneously with the dough. In this case, it changes the quality of the crumbs of the baked goods so that they can store moisture and last longer. Storability, as well as having different consumption properties.

The pulp can be diluted or undiluted for making confectionery are used ,, It gives the mixtures a certain rigidity or viscosity during processing, and the confectionery produced becomes very desirable Structure and stability, but without the jj characters being undesirable To possess graininess.

Another use of the above-described

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iien porridge is for further processing into jellies, jams and spreads, which are generally referred to here as "Jam" are grouped together. For this purpose, the pulp is preferably placed in the jam at an elevated temperature. The dispersed coconut particles, which are caused by the Acid treatment have been changed in their structure, give the mixture a certain rigidity, whereby they however, it does not act as a gelling agent. In contrast to conventional thickeners such as starch, resinous substances, gelatin, pectin and algenates, which act as gelling agents act, retain mixtures like dispersed coconut particles Containing jams also retain their spatial shape under the influence of baking temperatures and do not dissolve to a significant extent. In contrast to binders Flour-based (such as starch or flour) the dispersed ones do not form a crumb when baking. Also lend they give the jam mixes the desired stability, especially when used as fillers for baked goods (such as cakes), in which they allow the migration of Prevent moisture in and out of the surrounding 2ig. Since the coconut taste of the porridge is only weak, it can be replaced by flavorings of the mixture composition slightly cover it.

The moist mass from process step 74 can also be used for the direct production of various foodstuffs Use ingredients such as jams. For example, in method step 81, the moist mass is removed

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Method step 74 with a sugar composition such as a jam mix. Such. It is known that mixtures exhibit ILaUPtSaCTa-LiCT]. Sugar syrup, Flavors and possibly other edible solids such as e.g. flowering particles, fruit particles and the like, process step 81 can be carried out in the same way as process step 7 & be carried out, i.e. the mixture can be brought to boiling point temperature after adding the moist mass from process step 74 or almost at this temperature. As the mixture is heated and thickened, the The mass is constantly stirred. When the mixture has reached the desired concentration at the end of the mixing process and that Coconut meat is soaked in the desired manner, takes place in .Method step 82 the cooling to the product E2.

In step 83, the moist mass from step 74 mixed with a sugary mass for confectionery. The Misehsehritt 83 can the cooking processes correspond in the confectionery production, the moist mass from process step 74 at the beginning or during the Added to boiling. The composition of the confectionery and the weight proportions when mixing the moist mass into the confectionery composition can be such that with the desired impregnation and concentration of the confectionery, a mixture with the desired viscosity or rigidity arises, in which the dispersed, refined coconut pieces are soaked with the mixture liquid. Following step 83, the mass is in process step

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Ö4 cooled, whereby the confectionery product F2 is created. the Confectionery mix can also be cooled in process step 85 resulting in the low moisture product G2. Both products F2 or G2 have a certain Brittleness and can also be formed in lumpy form will.

As mentioned above, before method step 70, if necessary, pre-treatment to rehydrate the dehydrated coconut pulp before the acid treatment. Before the neutralis In step 72, the liquid can be converted into process step 71 can optionally be separated. When these procedural steps are omitted, the liquid separated off in step 73 contains all that separated from the coconut meat Components plus a small amount of salt, which is used in the implementation of the IT neutralization agent the acid has been formed. The composition of this liquid is generally as follows:

Coconut fat 3.05 ^

finely divided coconut meat

fibers 0.15 ^c fr

Protein $ 0.69>

Sugar 1.02 ° / o

mineral components

(Ash) 0.66 fo

Moisture content 94.45 <f ₀

£ 100.00

The percentages given above depend of course on various factors such as the composition

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of the Eokos meat used as the starting material, the acid treatment conditions and the ratio of the amount of water to the processed Eokos meat. If less water is added, the liquid can have a fat content of 3 - H ^c Jo , with the proportions of the remaining solids changing accordingly.

The coconut oil content of the liquid withdrawn in the other process steps and / or 73 is based on the release of fat when the fibrous cell structures are dissolved. The protein content goes in the main to the dissolution of the binder back that holds the cell structure fibers and forms a large eil (of eg 30 -.!. 50 f> G-esamtproteingehalts of raibehandelten Eokosfleisches The coconut fibers are finely divided after treatment by The coconut pieces are replaced or dissolved during the acid treatment. The decomposition takes place in particular in the edge and corner area of the pieces, as the acid action is stronger in these areas, as well as due to abrasion phenomena during the processing. The fibers consist of dissolved cells and fiber particles which arise when the cells dissolve.

If process step 71 is omitted, can the withdrawn in process step 73 liquid to one or process several valuable life products. The pH of this liquid can be adjusted to a desired Value (from e.g. 7 »0) can be brought by a corresponding

IFeutralizing agent (such as alkaline sodium bicarbonate or sodium bicarbonate solution) is added. The pH value of the liquid is also adjusted in process step οβ a concentration, after which sugar or sugar syrup is added in process step 89, then the mass is further concentrated in process step 90 and cooled in process step 91, whereby the product H2 is obtained. When the solids content of the product H2 is about 76 % , it has the form of a creamy pulp, which is suitable as a starting material for the production of various food substances, especially in connection with the finely divided and soaked coconut meat solids and the others from the Solids obtained from liquid, including sugar, fat, and protein.

Instead of producing the separated product H2 from the liquid withdrawn in step 73, it is possible part of the concentrate from process step 88 can also be mixed with the products described above. In addition the concentrate is introduced, for example, in the mixing step 81, so that the product obtained thereby has a larger one Contains amount of coconut fat and protein. In addition, the concentrate can be used in process steps 78, 81 or 83. can be added to give products D2, E2, F2 and G2 a fat and protein content.

The liquid from process step 73 (or possibly process step 71) can be used to separate coconut oil be thrown, and the fat can, for example, the

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Products D2, Έ2, F2 and G2 can be added.

When the liquid is separated in step 71 is, the from the two method steps 71 and The separated liquids are poured together and then further processed will. The fat separated from the liquid withdrawn in method step 71 can also be mixed with the liquid from method step 73 are offset.

The pre-treatment step of the dehydrated coconut flesh before the acid treatment 70, mentioned above and possibly used, is shown in FIG. 19. In this case, dehydrated Eokosfleisch in step 86 to an elevated temperature (eg from 29 to 100 ⁰ C) befindlichem treated water for a sufficient time to achieve a complete rehydration. The treatment time is, for example, from 5 to 60 minutes. In method step-87, the free liquid is separated from the rehydrated coconut pulp. At the same time, some fat is separated from the withdrawn liquid, for example by spinning. The liquid also contains soluble solids from the dehydrated coconut meat, including a small amount of protein. The moist coconut mass is then subjected to an acid treatment in process step 88, and then in process. step ^x 89 neutralizes the acid. The liquid separated from the plasticized mass in process step 90 can be further processed as described with reference to FIG.

The softened meat is then processed in process step 91 corresponding to process step 74 of Pig. 18 and then further processed "for example ija. The manner described with reference to. J ¹ Ig, 18".

In general, the Weichmaehungswirkung should Heutralisierung by the acid and cooling to a temperature of 71 in step 70 (Fig. 18) - ⁰ .85 G to be completed and then take place before further processing in the manner described above. The moist, pulpy product A2 can, however, also be subjected to weak fermentation, during which it develops a cheese-like taste. The fermentation can be interrupted, for example, by cooling or deep-freezing, by drying or by further processing into products D2, E2 and F2. The fermentation ferment preferably consists of the enzymes present. For this purpose, a mass of the moist product A2 for 24 hours in a relatively moist atmosphere, for example (of eg 80 fo humidity) maintained at a temperature of 32 ⁰ G and stirred occasionally. Under these conditions, fermentation occurs, through which the substance takes on its own cheese-like taste and smell. This results in a slightly higher softness of the coconut meat particles, and the mass takes on a plastic, cheese-like consistency. The mass can also be soaked with cheese.

The acid treatment in process step 70 (Pig. 18)

304 * 43/0 * 14

can, as explained with reference to FIG. 3, be continued until the coconut fleece has been partially or practically completely comminuted to a relatively small particle size. Therefore, if an acid solution of sufficiently high concentration (such as a 1 ^ hydrochloric acid solution) at boiling temperature (100 ⁰ O) is brought into action for a sufficiently long period (of eg 30 minutes), a strong dissolution takes place, whereby the mechanical comminution simplified or even made superfluous. A smooth, cheese-like structure is obtained. Preferably, however, the acid treatment is adjusted so that the coconut meat pieces retain their three-dimensional shape, because this facilitates the separation of the eoconut mass from liquids or washing water. Separating finely chopped pieces of coconut meat is more difficult. It has also been observed that the acid treatment of finely ground coconut meat pieces can impair the stabilizing properties of the plasticized mass, even if the structure of certain end products is improved as a result.

The process shown in FIG. 18 is not only as described on dehydrated coconut pulp, but also applicable to fresh coconut meat as a starting material, bar, in the latter case the starting material either in the pretreatment which may take place or in the first! part of acid treatment step 70 not rehydrated

needs to be tized. Although, in the case of the "described Preparation treatment fat is released, that can Fat, too, already partially removed from the starting material so that accordingly less fat is produced during processing. If copra or Copra flour is used, this can already be removed from the cuticle and fat have been freed.

The course of proceedings according to EIg. IS can be compared to Pig. 3 in a simplified form. The ur racing steps 71 and 73 can be omitted so that the liquid and the solids it contains (fat, protein, Salt, etc.) remain in the mass. The entire mass is then comminuted in process step 74 and the process The resulting slurry is processed to produce the Ender products described above. In the procedural steps 78, oil or 33 is then the water content of the liquid removed by evaporation. In addition, some water can be used in the manufacture of products A2 and B2 by evaporation, and removed during the manufacture of product 02 before spray drying.

If in process steps 74 and 91 a mechanical If the meat is shredded with or without grinding, the pieces of eoconut meat can no longer be recognized in the end product. By adjusting the acid treatment, i.e. the decomposition, the coconut pieces can be processed in different ways Be brought to size, even to recognizable sizes.

309843/0 * 13

If the starting material is granular, dehydrated ICoconut meat (such as macaroon coconut) is used, leaves sieve, adjust the acid treatment so that in this process step complete decomposition takes place, the moist mass being made up of plasticized particles or pieces visible size in connection with finely crushed solid particles. This mass can without anyone further comminution process for the production of e.g. Confectionery may be used in which some apparent size particles are desired.

Corresponding to that in Pig. 20 different coconut fuel can be used in received lumpy form. The starting material used is preferably fresh coconut fish, that of cuticles and peel is freed and cut into slices or cubes of the desired size. The size and shape of these pieces generally corresponds to the shape and size of the Ender certificate. The minimum thickness of the pieces can for example of about b - 13 mm. As detailed below running, part of the softer coconut meat can be used be removed after cutting into pieces.

In method step 100, the coconut meat pieces are immersed in an acid solution in the manner described above, which acid solution is kept at an elevated temperature (of, for example, 100 ^° C.). The hydrogen ion concentration can be a

pH value of 2, υ - 0.57 correspond. Hydrochloric acid solution is preferably used, the acid concentration of which is between approximately 0.5 and 2.0 Ji ".

Although an inorganic mineral acid is preferably used, the in] ig. 20 can also be carried out with an edible organic acid such as lactic acid or fumaric acid. Here, the ICokosfleisch means of an I57 << - lactic acid aqueous solution having a pH of 1.5 atm at a pressure of 1.05 and a Behändlungstemperatur be plasticized of about 121 ⁰ C during a Behändlungsdauer of 25 minutes. It is also possible to use a weaker acid solution, namely a 5% lactic acid solution (pB value 2.0) at the same overpressure and temperature, the duration of treatment being 35 minutes. Furthermore, a 2 ^c / o lg fumaric acid solution (with a pH value of 2.0) can be used under the same pressure and temperature conditions for a treatment time of 20 minutes.

As mentioned, the duration of treatment in process step 100 depends on several factors, including the size of the Bits, the pH and temperature of the solution, the nature of the starting material and the desired Degree of plasticization. In this third meeting, however, the treatment is given terminated before greater physical degradation of the pieces occurs. The more mature the coconut iron, the more the required handling time is shorter. For a low

309843- / 0419

If the pH value of the solution is higher, the treatment time can be made shorter with the same degree of softening. The treatment time also decreases with increasing treatment temperature. If the pieces have a greater minimum thickness, a longer treatment time is required for softening. When ", for example, fresh coconut meat into cubes is cut with an edge length of about 6 mm and lOO process step is carried out with a 1 figs hydrochloric acid solution at about 100 ⁰ C, the Behändlungsdauer is from about 15-20 minutes.

Following the acid treatment in process step 100, part of the free liquid is removed from the moist pieces in process step 101, for example by sieving, peeling off or centrifuging. The severed one. Liquid can be further processed into one or more by-products, for example by being neutralized, thickened and, if necessary, dried with the addition of additives. Part of the fat content can be separated off by spinning the liquid. Furthermore, the liquid can be introduced at another point in the process. For example, after fat and other solids have been separated off, it can be used to produce an acid solution, which is used for subsequent processing steps. Finally , the liquid can be processed in the manner described below and reintroduced in subsequent process steps.

309643/0419

7315890

In method step 100, the pieces are softened by changing the cell structure, and in addition, is removes the binding agent, which is mainly located between the cells and these in the natural coconut meat holds together. These substances (hemicelluloses, sugars and proteins) are removed in the process step 101 Liquid together with some of the fat released from the meat.

In process step 102, a neutralizing agent such as a sodium bicarbonate solution is added to the mass to neutralize the acid present. The holding or soaking time after the addition of the neutralizing agent is such that essentially all of the acid is neutralized. For smaller pieces of coconut (for example thread or flakes of 0.58 - 3 * ö mm thick) the holding time is shorter than for thicker pieces (for example 3.8 - 14.2 mm thick). The holding time ranges from around 20 minutes for smaller pieces to around 24 hours for larger pieces. If the soaking time is insufficient, the pieces will discolour, which is probably due to the effects of acid residues. At the end of the soaking time, the pH value of the liquid can be from 4.5 to 1.5 (and is preferably between L>, b and £>, ü). .--

In method step 102, the Ueutralisierungslösung removed from the moist pieces by sieving, peeling, spinning or the like. The liquid can

309843/0413

- 64 - ■.

can be introduced into the "process sequence" elsewhere. For example, "bold" and "^; soluble substances separated, and the remaining liquid .. can be used for the production of γόη -Heutrailsierungslösung for later processes.

The prepared in the manner described above,

Softened, moist coconut meat pieces can be used without any further processing as product A3 according to Pig. 20 can be used. Without any further processing, however, the moist pieces have a relatively short storage time. The pieces can be incorporated into baked goods and doughs, especially cake doughs, with no decomposition taking place during mixing and baking. In the finished baked good, the product then represents moist, soft pieces that are embedded in the dough. Other "possible uses are as a soup component, as well as in canned foods such as fruit mixes, where they give them stability, as well as in various night-time dishes. If product A3 is frozen as shown by method step 104, product B3 results, which is produced over longer periods of time can keep in addition, the damp pieces can be processed in step 105 to the conserved dry product 03 drying of conventional methods in Helßluftström or may ^means;.. carried out by vacuum drying, where "tröM £ e2ie pieces with-a Peuchtigkeitsge- ^ halt in the Size of. 2 - SfO are obtained * ^: '-''- ^:

- b5 -

When rehydrating the dried pieces, "for example by. Introducing the same into wet batter mixes again obtained tender pieces similar to product A3. The dry product Gj> is suitable for various purposes such as for use in confectionery and batter, however, it is less suitable for immediate consumption * When [drying takes place a slight shrinkage, so that the Pieces look less appetizing than those in the one below described manner obtained by further processing third consumption pieces.

If additional products are to be obtained that differ from products A3, B3 and 03 Have properties, the moist pieces are subjected to an impregnation step 107. The impregnation agent has the form of a liquid or a syrup and is referred to here as structural material because it has the structure of the end product changed. The impregnation of the pieces can either be on the outer surface layers of the pieces limited, or these can be soaked throughout.

Following the impregnation, an excess of impregnating agent can in Terfahrensschritt 108, for example, (100 ⁰ C of, for example) are removed from the pieces by screening and rinsing with hot water. The product D3 is obtained, which can be used without any further processing. The moisture content of this product depends on

3098U / CK1Q

- 6b -

the details of the impregnation treatment. Preferably the product D3 is dried in method step 109, wherein the product E3 is obtained, or in method step 110 deep-frozen, wherein the preserved product 13 is obtained. Products D3, E3 and 13 can be used for any of the purposes described above, i. in baked goods, canned goods, confectionery and desserts. When dry, the products are nutty and also suitable for immediate consumption from the band.

Instead of impregnating a defined amount, the moist mass obtained from process step 103 can also be continuously subjected to a continuous impregnation step 111. The continuous impregnation takes place by means of appropriate devices such as a conveyor belt on which the moist mass is transported through a bath of impregnating agent. The impregnating agent can be continuously added and removed in process step 111, an exactly metered amount being kept in circulation. Additional processing steps can be carried out, such as heating, thickening by evaporation and centrifuging for the purpose of separating out fat and insoluble constituents. After the impregnation, excess impregnating agent is sieved off, the pieces being ^{rinsed at the same time with hot water (at, for example, 100 °} C.). The pieces can then be further processed into products E3 and 13, for example.

300843 / 041Ö

One for the in I ¹ Ig. A suitable impregnating agent for the pieces is sugar syrup, in particular made from sucrose, invert syrup, corn syrup, honey, sorbitol, dextrose and hydrolyze grain solids with low dextrin equivalents (e.g. 10 - ^ O DE) or mixtures of the substances mentioned above.

The impregnating agent used in the process according to FIG may also contain larger amounts of dispersed protein of animal or vegetable origin or from a such "exist. Proteins suitable for this purpose are, for example, casein, caseinate (such as, for example, sodium caseinate), egg white, cloud protein, Soybean protein and (refined and odorless) fish protein,

An impregnation agent of the third type consists of or contains a hard fat, ie a fat whose melting point is above about i> 2 ^° C. The fat can be of animal or vegetable origin and partially hydrogenated. Coconut fat is suitable because when it is used the product consists purely of coconut components. The fat can be mixed with edible waxes (such as beeswax) and resinous substances.

Except for the three above in connection with FIG. 20 The types of impregnation mentioned can also be different Use combinations of these with good results. For example, a sugar drink can with something Fat or some Px ^ otein mixed together. Furthermore it can

309843/0419

contain both dispersed protein and a fat. Of the The sugars contained in the impregnating agent can improve g-eschmacics be burned,.

If a pig. 20 manufactured end product is used for the manufacture of confectionery or baked goods, the impregnation agent can consist of sugar syrup, which contains practically no protein or fat. J ^{1 For} this purpose, the pieces are practically completely impregnated The substance used consists of sugar and confectionery flavorings.

If a product intended for immediate consumption is to be obtained through the process according to J ¹ Ig ₀ 20, the impregnation (eg with sugar syrup) can be limited to the outer surface layers of the pieces, which are then dried. Roma and to deceive the coconut meat structure, the sugar can consist practically _{all or partially of hydrolyzed grain solids of low dextrin equivalents. When using such a syrup P} which consists either wholly or largely of hydrolyzed grain solids of low dextrin equivalents (z _o B _o Morex) p the dry product receives a crispy skin with less sweetness than sucrose and is otherwise "comparable to sweet foods" when eaten immediately _o The skin has

this equilateral the effect ₈ dae shrinking of the pieces

during drying to a minimum value.

If the impregnating agent contains sugar (IPig. 20), the pieces harden. If the impregnation is limited to the outer layers of the pieces, only a crispy shell is obtained. If the impregnating agent contains dispersed protein, the pieces become crispy. When consumed, fibrous substances cannot settle as a compact mass between the teeth. By soaking with a melted, hard jetted oil, the fat content of the end product "is increased to about the value of the fresh coconut meat or a little higher. If the soaking agent consists of only 3 oil, the soaked product has a lack of crispness . Sugar syrup containing Ee tt is very suitable, whereby the fat forms a small proportion. The properties caused by the fat content are emphasized by adding edible wax. An edible emulsifier (such as lecithin) can be used to improve the dispersibility of the pett in the In the manufacture of products intended for immediate consumption, the best results have been achieved with an impregnation agent that contains sugar, protein and fat. so that the product roughly corresponds to the E properties of nut meat.

As above in connection with the acid treatment BSciiritt

309843/0410

_S auägefütot 100 (in. Pig 20) WLRS some protein from 4's Kokoefleischzellen remote When the feäKkungsmlttel "ils contains pergier tee protein is the extracted natural. © protein entirely or partly _s replaced the Verzehreigensehaften more to be brought into line of nuts.

When the damp produced in Yerfaarensscaritt 103, plasticized pieces without impregnation are dried ^ is a strong contraction takes "If oils impregnation wirä however, carried out in the manner described above _s so &&& ein® outer shell arises ^ carried wätaend äes Srocknens ηυχ a very low shrinkage ungo Da® applies in particular to impulses to sugar feasis with oäer without protein «

In the description of the process according to Fig. It was assumed that all fresh coconut meat is used and only the shell and skin are removed. In general, fresh, ripe® coconut meat is 9-14 naa thick. The inner jpleischschicht which corresponds to about 25 $ of the total £ okosfleisches is wässrigs oily and soft _s whereas about 75 $ dee all the meat respective outer layers have a multifilament structure and the meat in the dried state its characterizing toughness vmu dl © nutty characteristics give . To carry ü @ ß © rfindungsgemäßen muddled is desirable; ₉ required, representing the 25 ^ "relative" inner layer of the coconut meat

the outer ones sent in cubes or any other Cutting up shaping. When done in this way, the end product is very uniform. That way selected pieces result in lower processing waste and shrink less on drying, while at the same time the above-mentioned nut-like properties are stronger highlighted.

Assuming that the impregnation agent (Pig. 2ü) consists mainly of a sugar syrup, which may contain small amounts of protein and / or hard fat, the impregnation should take place in process step 1u7 with an impregnation agent that heats to about its boiling point which, depending on the concentration of the impregnating agent, can be, ^{for example, 1u1-113 0 G.} At these impregnation temperatures, a large part (eg 25 ^) of the moisture contained in the moist pieces from process step 103 is removed during the entire impregnation period. These can have about 50% moisture, which is reduced to about 40-53% by the soaking step. In impregnation deferred amounts causes the introduction of a quantity of wet coconut meat pieces in the hot syrup a temporary reduction in temperature of the total mass of an initial value of, for example 104 ° 0, for example, 82 ⁰ G. In the continuous heat supply, the temperature is, however, again raised to the boiling point.

Instead of like in connection with Pig. 20 described, a to use diluted syrup and to use this during the

303843/0419

To thicken the step, a concentrated syrup at the boiling point is preferably used, so that at the beginning of the soaking period it absorbs more moisture than is removed by evaporation at the same time. Under these conditions, the syrup concentration at the end of the impregnation step is lower than at the beginning. "If - for example, the original syrup concentration is 80 Brix, this can decrease to 65 Brix after the start of the concentration and finally reach a final value of" 70 Brix at the end of the impregnation process " this procedure is particularly desirable when the _s impregnation is limited to the ~ outer surface layers of the pieces to the pieces of the finished product to impart 'a' outer Sehale ".

If the pieces are to be substantially impregnated throughout, the impregnation is carried out starting from a syrup of example 55 Brix and n ird continued for 20 to 25 minutes at the boiling temperature _s wherein the syrup has a concentration of approximately 72 - 75 Brix reached.

In the process described with reference to Pig »20, the impregnating agent is produced separately and introduced into the process. Jig according to "21 of the serving for structuring syrup can be prepared using the ingredients which are recovered in the separation obtained from step 101! _O liquid compartment neutralization is the acid by addition of a suitable alkaline substance

the liquid obtained from process step 101 in process step 110 concentrated, to which, if necessary, one or more additives are added in order to obtain the detergent. As mentioned above, some of the natural protein is extracted from the coconut fish during the acid treatment step is removed and is contained in the liquid which is separated off in method step 101. The liquid also contains a large part of the natural coconut oil. ■ When the components of the liquid are enriched with sugar and a part of the water content is removed, a sugar, protein and fat in suitable proportions becomes containing impregnating agent for process step 107 obtained. In some cases it may be desirable to have only a portion of the liquid separated in step 101 to use, whereas in other cases all liquid can be used. Besides sugar can still additional protein (e.g. sodium caseinate) can be added to to strengthen the natural protein content.

As stated above (FIG. 20), the drooping agent is used to impart desired physical properties to the pieces of the article. The sugar component works at the same time as a sweetener. If necessary, a synthetic sweetener such as sorbitol, cyclamate or saccharin can be added v / earth. The soaking syrup can also be mixed with other such as almond flavor can be added. The dried, lumpy Ender products can be

309843/041 δ

edible substances such as "chocolate or confectionery coatings, Fats and natural or synthetic waxes such as Myvacet are coated ^ which may be different Spices or flavorings are added. The taste of the Ender products can also be changed by roasting.

In the course of the procedure described in fig »20 the impregnation is carried out at atmospheric pressure. That Penetration of the impregnating agent can be improved as a result be that a negative pressure is applied for a short time and then returned to atmospheric pressure.

In general, in connection with Eig. 20 described End products made from pieces of greater thickness compared to commercially available, dried eoco meat eggs exist, whereby these pieces show good eating properties and easy to process into food permit. If the pieces are thread-like, they can be cut more easily than comparable commercially available, ' thread-like, dried. Coconut meat thread comparable Thickness. The products according to the invention are also suitable for impregnation with substances such as coconut pulp Unusual structure such as a nut structure. The products can be made in the form of chippings or threads, whereby the consumption properties differ from those that are more commercially available Differentiate between products of comparable size = advantages arise when using them for cake or cooked dough or for confectionery mixes »The doughs and mixes can be calibrated

3GÖ843 / Q4Ü

by means of a wire cutter due to the plasticized Slightly cut the texture of the schnitzel or threads. That coconut meat can also be used in conventional Permian (i.e. in Porm of schnitzels, slices, ribbons, threads), however, can be prepared in greater thicknesses, resulting in the desired softness and good third-octave characteristics. If pieces of greater thickness are formed, they can have an inner, untreated core, so that the in Products obtained in this way have novel properties in terms of taste, eating properties and applicability in food processing. All products can be soaked in different ways, so that there are many different products for consumption or further processing.

example 1

The starting material was 45 »4 kg of commercially available, dehydrated coconut meat in shredded form with a moisture content of around 2.5? <>. The starting material was introduced into 159 kg of boiling water (100 ⁰ G) and kept at this temperature for about 15 minutes. The total mass was then divided into two equal quantities, each of which was hurled in a basket thrower approximately 61 cm in diameter. In the sieve-like side walls of the centrifuge there were openings of about 1.5 mm in diameter, the speed of the basket was 600 rpm and the centrifugation time was about 3 minutes. The dehydrated mass in the form of a press cake

309843/0419

weighed about 60 kg. It leaks about 50 ^ of the fat contained in the original coconut meat. The "during the centrifuging separated liquid was ejected, wherein a fat percentage τοη 10.9 kg weight was obtained. This was to natural, clear oil or fat with a weak coconut flavor and a hardness point of about 23.4 ⁰ G. The remaining coconut flavor the fat was prepared by mixing thereof can be eliminated broken "the remaining 60 kg Preßkuchen'wurden and introduced in 113 kg of water with boiling water and then centrifuging, and the water by adding 1 ₉ 53 kg 37 ^ hydrochloric acid solution" acidified the obtained solution contained 0.5> hydrochloric acid and had a hydrogen ion concentration corresponding to a pH of 1.3 the composition was then introduced into a boiler with Dampfmantelabstreifer-Bührschaufel and in this to the boiling point (100 ⁰ C) and heated for about 15 minutes on. The acid treatment was then interrupted by adding 45 _± 4 kg of cold water (21 ^° C.) This was again divided into equal amounts and each amount spun to separate free liquid. The total weight of the two batches after spinning was 42.2 kg. The solids content was about 65 % and when T g was slurry with 10 g of distilled water, a pH of 2.6 was obtained. The product had a slightly acidic taste. It was found that this acidic taste is essential; renewed saturation with fresh water and subsequent spinning

. ■. 3ÖS8 43/041 i ■. - -:

let decrease. The coconut particles were individually intact, However, the cells were dissolved and the structure of the particles changed, making them relatively soft and capable of absorption was. The structure corresponded to that of nuts, quite the opposite of the extremely coarse and grainy one Structure of the coconut meat raw material. The product extruded easily and did not have those in Pig. 15th shown properties. About half of the original Fat and protein content was removed.

Example 2

Moist, plasticized, shredded coconut meat particles, which had been prepared according to Example 1, were divided into different samples, and these were dried in the sun, in the oven, in the drum, on yakuum racks and by freeze-drying. It was found that the fabric could be readily dried to a moisture content below 2%. In each case the product was of good color and showed no signs of deterioration on drying, neither taste nor smell being adversely affected. The freeze-dried samples had the lightest color and showed no noticeable loss of quality after storage for more than one year at room temperature and protected against moisture absorption. The dry fabrics were highly absorbent to water and fats and were easy to hydrate on contact with water. In particular, the fabric was absorbent

309843/0419

versus different liquid or semi-liquid Agents such as syrups, hydrolyzed grains, water-fat emulsions and other liquid or semi-liquid Substances with edible components in dissolved or colloidal form. The dry produce was, in general able to absorb 2 - 3 times their own weight in liquid substances such as water and water-Eett emulsions, liquid milk, various syrups (such as sugar, corn syrup or hydrolyzed starch and corn syrups) as well as to be absorbed in coloring and flavoring substances.

Example 3

Washed coconut fat, which had been obtained as described in Example 1, was mixed with an equal amount of commercially available coconut fat with a yanille flavor. The particles prepared according to Example 2 were in hot condition (32 - 38 ⁰ C) with the fat mixture; coated, whereby a solidified surface coating was obtained, which enhanced the taste of the coconut pieces.

Example 4

The starting material consisted of 181 kg of commercially available, dehydrated coconut meat in macaroon form with a moisture content of about 2.5 / ΐ «. It contained the entire original Oil content of the coconut meat. 544 kg water / water were acidified by adding 7.2 kg 37% hydrochloric acid solution

- 73 -

wherein a 0.5 ^ hydrochloric acid solution with a hydrogen ion concentration corresponding to a pH ¥ ert 1.3 was obtained. The solution was heated to boiling point (100 ⁰ C) in a steam jacketed kettle and agitator, and then added to the dehydrated Kokosfleisen. Occurred anfänglieh a temperature drop, but the iüemperatur was achieved of 100 ⁰ C, in turn, by further supply of heat in about 1 minute. The mass was then kept at boiling temperature for about 15 minutes with constant cooling. The heat supply was then interrupted and an IT neutralizing solution was added. The neutralization solution consisted of 5.4 kg of sodium bicarbonate dissolved in 3o.5 kg of water and was added in about 2 minutes at a temperature of about 15.6 G, which quickly lowered the temperature of the mass. The Hasse was then kept at this temperature for about 20 minutes while stirring, after which the pH value of the liquid was 5%. It was observed that the whitening effect of the acid solution ceased immediately when the soda solution was added, which was due to the rapid cooling in connection with the acid neutralization. The liquid was then processed in a continuous filter screw press to a dewatered mass with a moisture content of about 60%. In the process, soft particles of schwaeheia coconut geoctica were obtained, which contained salsack, from the oil added _{or the} acid with oil

rbonate were based. Although the salt content and the faded suüe iioicosgeseiimack did not interfere, it was possible to use this

309843/0419

by redispersing in fresh water and then Separating the liquid in a filter press or a other drainage device.

The softened, moist mass produced in the manner described above was slurried with 68 kg of water and then through a Fitzpatrick hammer mill "whose rotor spun at 3600 rpm using a Sieves of size ITr. 2 fed through. This made the crowd converted into a pulp containing only a small proportion of particles visible to the naked eye when examined. This product corresponds to product A2 of FIG. 18.

The slurry prepared in the manner described above still had a high fat content. However, there was no evidence of oiling, in other words, visual inspection gave no free fat. That could affect the absorbency of the acid-treated coconut particles and the divisibility of the particles without releasing fat will. Likewise, there was no sign of oily after further grinding in a grinder of the aforementioned Fitzpatrick type.

One manufactured in the manner described above Porridge could be used as a wrapping agent or filler for a wide variety of Use food. For example, it was dispersed in various soups, with the result that a considerable thickening without covering the desired

309842/0419

- 61 -

ten soup ghee sehiaacks took place. He was also used as a filler used for pancakes or meat sausages. It was observed that it did not cause any elimination of the product and the degree of thickening achieved does not depend on the temperature the product depended. When used in baked goods such as dough, the thickening took place both at Backais even at room temperatures. In baked goods, a change in the crumb structure and Emotionally different consumption properties in comparison observed on control samples, which had been prepared without the addition of pulp. The baked goods became essential stabilized, especially with regard to moisture retention and storage capacity. The baked goods are easy to consume and especially easy to chew.

The properties described above are largely due to the mutual impregnation properties in the event of dislocation with various liquid or semi-liquid foods. As used herein, "reciprocal Impregnation "is intended to mean that the particles are dispersed uniformly in the food and simultaneously can be impregnated with the same material.

Amounts of the slurry prepared in Example 1 were cooled to a temperature of about 4.5 ⁰ O and held for several days at this temperature. The subsequent inspection showed that the cooling caused the storage

309843/0419

Possibility of porridge without sacrificing quality or loss of quality was extended. Part of the pulp was also

■ "• o

frozen at a far below 0 ⁰ G lying temperature, said sieve, showed that the porridge in the frozen state without signs of 'deterioration halt unlimited "bar. was.

The processing procedure described in this example 4 " Instead of dehydrated macaroon coconut, it was also possible to use conventional, chopped or thread-like, dehydrated Coconut meat or with partially defatted coconut meat or mixtures of these substances.

For this purpose, the amount of "37?" Hydrochloric acid solution was reduced from 7.2 kg to 6.3 kg. The amount of sodium bicarbonate was also reduced from 5.4 kg to 4.3 kg, which was dissolved in 56.7 kg of water. The bicarbonate solution had a temperature of about ⁰ ° C. when it was added to the mass. After a holding time of 20 minutes following the introduction of the neutralizing solution, a temperature of about 84-5 ° G and a pH value of 5 resulted. 6th

Example 5

The from the canned coconut meat from Example 4 separated liquid was processed in the following manner. 318 kg of fluid 'became a 30 ^> ! Concentrate containing solids evaporated and then with 90.7 kg of corn sugar mixed. Further evaporation left a 75 / & solids Prepared containing concentrate that. After cooling the

309843/0419

Product H2 in FIi ₃ . 1o corresponded. This product consisted of a creamy pulp with finely divided solids, which came from the dissolution of coconut meat during the acid treatment, combined with coconut fat. It also contained some protein that had been extracted from the coconut meat during the acid treatment. The fat content, which ei'gab at processing of the separated liquid from 31 kg Kokosfleiseh β according to Example 4 was kg, _33}. 6

The separated liquid could be economically processed by dewatering in a spin dryer, whereby a slurry with a solids content of 50 ^ obtained became. This slurry was then made up in an equal amount by weight Sugar mixed, and this mixture by evaporation concentrated to a relatively dense pulp, jiin such 3rei. is suitable for various processing purposes and also for confectionery, in which the fat content does not interfere or is even desirable.

example 6th

In this case, the moist pulp produced according to Example 4 was used, which corresponds to the product A2 of FIG. 70 kg of the moist pulp were mixed with 90.7 kg of corn syrup from OO Brix in an evaporation kettle. The mass was heated to the boiling point, then 45 »4 kg of invert syrup of 70 Brix was added, and then 45.4 kg of granular sugar (sucrose) was added. The crowd was standing under

309843/0419

Gradually stir, evaporated to a concentration of 31 Brix. By cooling, a product D2 of Fig. corresponding porridge received. A portion of this slurry was passed through a granite-type roller mill of four while hot Rollers fed through, whereby the speeds of the successively connected Rollers doubled each time. A fine, buttery pulp was obtained.

The toughness of the pulp made in this way was not only dependent on the sugar concentration, but also on the absorption capacity of the finely divided coconut meat particles. The soaked coconut meat particles therefore have a thickening effect on the pulp, which also applies to. increased baking temperatures is not lost .. The fat content of the product is due to the absorption properties of the processed coconut meat particles kept unchanged. When using such a paste for the production of baked goods this can be used undiluted or diluted with additional sugar syrup or substances containing sugar syrup. at When making biscuits, the diluted porridge can be packed in layers in the desired shapes and dimensions Biscuits are introduced, placed between two or more shapes as a filler or wrapped in the dough. When baking, the porridge remains practically undamaged, i.e. it does not melt at the increased building temperatures and also does not penetrate the adjacent baking dough layers. It sticks even when it comes into direct contact with the baking sheet he's not at this one. The same is true when using in doughs for bread or rolls that have a sweet filling

309843/0419

should be provided. The products prepared using such a dough in concentrated or diluted form, finished baked goods have excellent eating properties. The faint coconut taste of the coconut particles contained in the product does not prevail so that other flavors are not masked in the food. ■

Example 7

The first part of the process corresponded to that of Example 4 up to the formation of the moist press cake from whitened coconut meat according to process step 73 of the previous year. 10 Before being crushed, this press cake was mixed with an equal amount of Erischwasser and then pressed again in a filter press. The press cake obtained in this way was comminuted according to Example 4 to a smooth, moist paste. Before being crushed, the salt and the coconut flavor that was still present were partially removed by washing. 90.7 kg of this wet pulp were mixed with sugar syrup and sugar in the same manner and in the same weight ratios as in Example 6. In addition, 90.7 kg of pitted peach puree were added to the mass. The M _a sse was then placed in a vacuum vessel evaporator and evaporated with stirring at 60 Brix, the negative pressure corresponding to 71 mm of mercury. A subsequent further concentration to 80 Brix took place by means of a planetary evaporation device of the design described in a further patent application by the same applicant.

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The pulp produced in the manner described above had a faint peach color and a good peach taste. Most of the fine coca meat particles could not be seen in the product. Because of their size recognizable particles had the color, the seschmapk and the adopted other distinctive properties of the puree.

Example β

The starting material was 181 kg of the moist mass produced according to Example 4, the corresponding Pig. 10 "was prepared before the comminution step 74. The pulp was exposed to an atmosphere with a humidity of about 80 ° F for 24 hours at 32.2 ° O. During this time the mass was stirred several times. It was observed that something Fermentation or enzyme activity occurred. At the end of the 24 hours, the mass had acquired a cheese-like odor and a soft, cheese-like consistency. It was also observed that the coconut meat particles had a greater softness than the particles of the Eokosf quiet house material. This mass was then 45,. 4 kg of white cheese curd was added to the composition known as pot cheese. This had a solids content of about 3öfo _f, with about 65fo of the solids consisting of protein. The cheese and the moist coconut meat mass were then fed into a hammer mill and mixed and dispersed in this, whereby the Coconut pieces of meat have been brought to the desired size.

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A syrup with the following composition was prepared:

60 brix corn syrup '90.7 kg

Sorbitol 45.4 kg

Hydrolyzed grain solids (10 D.B.) »known under the trademark" Morex "45.4 kg

The partially fermented, moist coconut meat cheese pulp was added to the syrup indicated above and the mass was made homogeneous by heating and stirring. It was then concentrated by evaporation using the planetary Sindick device mentioned in Example 7. At the beginning of Sindickvorgangs the mass had a temperature of about 71 ⁰ G, and at the end again, about 71 G and 80 Brix. After the thickening process, the mass had a slight yellow color, which was apparently due to the heat treatment. When cooled, the final product had a faint white cheese-like flavor and a smooth, cheese-like consistency. The protein content was equal to or higher than the original coconut meat used for processing, although about 30-5P '; o of the original protein content of the coconut meat had been removed in the acid treatment. In other words, the removed natural protein had been replaced by the added cheese protein.

A part of the generated in the manner described above Ender product was ground by means of a roller mill. As a result, a buttery-soft end product was obtained, which is comparable to the so-called almond paste.

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The cheesemaking product can also be made with stuffing for the face be added, for example immediately before your. A small amount of almond oil can be added to the grind. This creates a product, the physical nature of which is e.i> That is, physiological terri- tories are inherently attached and taste to one jtfandelbrei correspond.

Instead of the pot cheese used above, use other types of cheese, including gheddar cheese.

The procedure used in this! Example appears apparently improved the properties of the testimony very essential. Especially with regard to the.läatwie.klung a moderate taste of annoyance. without any annoying excess • taste or .aroma. To. That was the linden tree of the fermentation step The starting material is transformed into a plastic mass of smooth, normally in cheese to an expected structure. den, and this is likely to take place during fermentation further comminution without release of oil be. . '. ■. .

After fermentation, the coconut meat could also be shared with others Mix the seasonings such as chocolate and tomato puree. The presence of the added protein appeared to be improve the properties of the end product, in particular with a view to beneficial physiological orphan theses and palatability, so that .this, oily hoar became an Eäsemandelibrei. . :

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Although the fermentation described in this example " leads to desirable properties, leave them usable Jirzeugriisse of the type described above with a portion of cheese without the interposition of a fermentation step.

example j

The procedure in this example was generally the same the previous example 3, but instead of from lopfkäse ad isper greed bar it protein introduced into the mass became. In particular, a dry, powdery, soluble casein was used for this purpose. The certificate had less Cheese flavor than that of Example 8, however, was in all other properties comparable to this one.

Example 10

45/4 kg of liquid, condensed, defatted milk (40 ^ solids) were mixed with 90.7 kg of corn syrup in a steam kettle with a jib scraper. The steaming took place "until the mass was concentrated to 95 Brix, the milk components being caramelized and the mass taking on a caramel-like brownish color. The supply of heat was then interrupted and enough cold water was added to reduce the concentration of the mass to ÖO Brix. Then, with renewed supply of heat, 181 kg of moist, plasticized coconut pulp, which had been prepared according to Example 4, were added, and the mass was continuously stirred. After about 50 minutes, 45.4 kg of invert syrup were added.

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set and after another 10 idminutes as well. 45.4 kg Saccha-., x'ose. The evaporation was continued while stirring ;, until the mass had reached a concentration τοη όβ Brix. After cooling, the Ender product consisted of a pulp with Caramel flavor that can be processed to different Food was suitable and was high in protein due to the added condensed milk.

Part of the product made in this example was further concentrated to about 82 Brix using the planetary binding device mentioned in Example 7. at Cooling down to room temperature solidified the mass to a relatively solid, confectionery-like product, which in packaged J? orm could be put on the market. It could be used undiluted or in any desired manner, for example can be processed diluted with sugar syrup.

When thickening down to a concentration of about JO Brix took place, allowed the cooled product to a freely flowing and apparently dry material crush.

Example 11

The procedure generally corresponded to that of Example o, but instead of the syrup with the composition described there, a syrup was used, the melt chocolate and contained coconut oil. In detail, 22.7 kg of melted chocolate were mixed with 22.7 kg of coconut fat,

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which.es through; Skidding from the in 'running step 71 of the young. 1c; the separated liquid had been recovered. The pett portion also contained some of the outer components of the coconut ile fish, including some undissolved and dissolved compounds. The pert was incorporated homogeneously into the coconut pulp and the sugar imp (with 8u Brix), and then the mass was evaporated to about 30 Brix. The product obtained in this way was a pulp concentrate with the taste and the j'3.XDe of chocolate and could be further processed in the same way as the porridge and sucker base from Example ο to make various annual preparations. The i'ett portion probably appeared through from the coconut leiscai'eststoiien. ADSorptron to have been accepted. It was observed that the l'reie ifett showed little tendency to show itself during further processing, such as with an applicator roller !! to be detached from the product.

In connection with the example described here, it must be noted that the major part (e.g. up to 100%) of the fat released from dexa koicosi meat due to the action of the acid solution with a high temperature in Teriahrenscritt 71 of the .Jfig. 1J is separated. The same applies to protein, sugar and other soluble substances which are released. If something is to be released, it is more expedient to do so by centrifuging the fraction of liquid removed in process step 71. If step 71 is omitted, all released fat and soluble substances are removed in step 73 as well. Experiments showed that both

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Process steps 71 and 73 can be omitted with the result that all solids contained in the mass (e.g. fat, protein, etc.) contained in the Ender products was. ·

Example 12

The starting material in this case was commercially available Copra flour that had been dried in the sun or in a drying oven and contained both skins and coconut meat. 45.4 kg of ground copra meal was pressed to remove a large part of the oil content. Then the flour was made accordingly that described in U.S. Patent 2,422,893 Way treated to separate the skins τοη the meat ... Then the coconut meat was introduced into 277 kg of boiling water, to achieve hydration according to Example-7. Dehydration then took place in one Basket thrower. The moist press cake was introduced into 277 kg of water containing 1 ^ 1 hydrochloric acid. The crowd was at atmospheric pressure for 7 minutes »This softened the coconut meat and the bond between the flesh and the remaining skins are weakened without, however, affecting the physical nature of the particles. The mass was then subjected to hydraulic separation, which was carried out according to that described in U.S. Patent 2 422 893 was carried out in the manner described, in order to remove remaining skins »for the purpose of drainage the mass was then thrown in a basket centrifuge, una the acid in the remaining moist press cake

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was neutralized by soaking in a sodium bicarbonate solution according to Example 4. By further spinning removes the free liquid along with most of the sodium chloride by-product. The press cake had them In the form of a moist, granular material, the individual particles being uniformly plasticized throughout. He left easily converted into a smooth pulp by comminution in the manner described in Example 4.

In the example considered here, the separation of the skins from the coconut meat takes place in a mechanical manner; the However, results are better than those obtained by the method of U.S. Patent 2,422,893. aside from that the separation of the skins takes place in connection with a softening process, so that an end product of another Texture is preserved.

This example shows that copra flour is used can, whereby the membranes are separated. The products obtained in this way, however, are not comparable Quality like the products obtained with fresh coconut meat or dehydrated coconut meat, especially in terms of quality on quality factors such as color and taste.

Example 13

A chicken was soft-boiled in 1.36 kg of water for 30 minutes, and then separated the meat from the bones. The bones were ground up and the bone marrow separated.

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The meat, bone marrow and skin, heart and liver were ground together in a meat grinder and on one Solid concentration of 30 ^ boiled down, with a thickening mainly due to the gelatin content. This mass was made with half the weight Plasticized coconut mash prepared according to Example 4 mixed. With vigorous stirring, the mass was then on 50 pounds of solids boiled down and then formed a thick one Porridge. The gel was broken up by adding the coconut pulp, so that the mass assumed the form of a nut pulp. The final product was useful as a filler for various Foodstuffs, in particular chilled pasta. When this pasta was baked, the filler liquefied not and did not leak = migrated during storage the moisture does not get from the filler into the dough, so that no loss of quality was suffered. “The baked goods can therefore hit the market in the form of a frozen cake be brought, with the filler one third of the total weight matters.

The properties of the filler corresponded to those of a good sausage stuffing _s by this was not brawn-like and not mushy and did not form a crumb during baking. When used as Teigfüllung she kept even after frozen storage for several weeks in baking their moisture at _s without this one in the batter

wandered.
Example 14

The starting material corresponded to that of Example 4j. "consisted of 45.4 kg of dehydrated, chopped coconut meat. The coconut meat was ^{immersed in 13 kg of boiling water (100 °} C.). The supply of heat was adjusted so that the temperature of 100 ^° G was reached again after the coconut meat was added. The mass was then kept at this temperature for about 15 minutes and then spun in a basket spinner, with 6'i, 7 kg of moist, hydrated coconut meat. The separated liquid was also spun and separated into fat and water had a weight of 9,5 kg. The moist coconut mass with a moisture content of about 40% - was then placed in a boiling acid solution, which consisted of 1.6 kg of a 375% hydrochloric acid solution in 113 kg of water, boiling once During 15 minutes the acid was neutralized by adding cold sodium bicarbonate solution as in Example 4. As soon as the properties of the treated, moist coconut fish particles were reached, these were removed from the liquid. The particles had a slightly salty taste due to the residual salt content. Most of this could be eliminated by simply washing. When tested in the manner described above, the product exhibited good extrudability which practically corresponded to that of Example 4. The fat and protein

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content of the soft, u, e.mach.th pieces was slightly lower than the of the pieces produced according to Example 4, which affects the excretion much of the fat and protein before and immediately after the acid treatment was. Because of the reduced fat content, the pieces were somewhat more absorbent than those according to the example 4 manufactured. By crushing the in the above the way described, Moist coconut meat pieces a pulp was made, which corresponds to the product A2 of the IPig »16. . "

Example 15 "■.

The starting material consisted of 45 ₅ 4 kg of commercially available, dehydrated xokosfleisch.es exactly as in example, 4. 136 kg of water were acidified by adding 1.2 kg of hydrochloric acid solution, so that a treatment solution with a pH of 1.2 was created. The solution was heated for 13 minutes at the boiling point in a steam jacketed kettle, the steam was supplied at a pressure of 2 ₉ 81st 45.4 kg of dehydrated coconut meat was then added with constant stirring. With constant supply of heat, the temperature of the mass was brought back to the boiling point in about 5 minutes. The treatment at the boiling point temperature was continued for 1b minutes. Then the steam supply was switched off and a neutralizing solution was added to the mass, which consisted of 1.25 kg of sodium bicarbonate,

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which were dissolved in 11.3 kg of water. Each addition

ifeutraiisierungslösung the temperature dropped to approximately ⁰ G at Ö2), and the mass was held 10 minutes at this temperature. Brook. At the end of this period, the pH of the liquid was 5.7 and the temperature of the mass was about 71 ° C. Once the mass was removed from the kettle, it was introduced into a cage centrifuge and drained. The moist, treated coconut meat removed from the centrifuge had a weight of 77.1 kg after dehydration. The press cake had a moisture content of 67 ^ and the press cake liquid had a pH of about 6.0. The liquid separated during centrifugation contained 10.4 kg of fat, which was contained in the original 45.4 kg of dehydrated coconut meat. "

The moist press cake was then passed through a Fitzpatrick Crusher fed through and processed into a moist pulp.

25.4 kg of wet slurry made in the manner described above was added along with 9.07 kg corn syrup, b, 8 kg bilomoline (invert sugar syrup), 9.5 kg granular sugar and 0.45 kg salt are added. The mass was placed in the container of a Hobart planetary mixer at 50 Brix introduced with steam jacket. The inside diameter of the mixing container was approximately 45.7 cm. The mixing device consisted of a spatula placed on a vertical Shaft was mounted 7.6 cm offset from the central axis and around the central, vertical axis of the container

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ran around. The mixer was kept in operation for 5 minutes at slow speed in order to "mix the constituents with one another homogeneously. Evaporation then took place by supplying heat. For this purpose, steam was supplied to the steam jacket of the planetary container at a pressure of 2. c3i at" . The evaporation time was 40 minutes, the mixer rotating around its axis at a speed of 206 IT / min and about the center axis of the container at a speed of about 69 TJ / min. The syrup was concentrated to 80 Brix. The steam supply was then turned off and the steam jacket on the container emptied. The stirring was further driven at slow speed, wherein the container content had a temperature of about 71 ⁰ G.

3 ^: 3 Flavors, namely 16 cm of almond oil and 40 cm of vanilla extract, were then added. Fold mixing of the flavors was cooled mass by circulating cooling water through the steam jacket of the vessel and then filled with a! Temperature of about 54 ⁰ G in SchachtelnmLt polyethylene coating. As it cooled down, the mass took on the form of a relatively viscous pulp with a slightly brownish color, which is suitable as almond paste in the manufacture of baked goods.

Example 16

With the same procedure as in Example 15 existed the mass of 25.4 kg of moist coconut pulp, 6.6 kg of corn-

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syrup, 6, β kg of nulomoline and 6.6 kg · granular sugar. the Mass of 55 Brix was placed in the container of the Hobart mixer with slow drive of the agitator for about 5 Minutes without adding steam to the container jacket. Heat was then applied by introducing steam below 2, d1 at and using the stirrer with that given in Example 15 was driven at a higher speed for 10 minutes. As a result, the crowd was through. Evaporate to about 60 Brix concentrated. At the same time, the drive speed of the Pöihr device was increased to about 360 rpm around the Ruhrwerkach.se and increased to 120 rpm to the Beh.altermittelach.se, with the "evaporation for a further 20 minutes on a Concentration of 82 Brix was continued. The heat supply was then interrupted and the mass from the Container removed. The product had a slightly brownish tinge and a relatively stiff consistency. There was less caramelization than after the mass. Example 15 on what to the lower temperatures and the shorter evaporation times was recycled.

Example 17 '

The raw material was fresh coconut meat, which first peeled and then into pieces of about 9.5 by 9 »5 mm and cut 12.7 mm in length. The meat contained Essentially all of the natural coconut oil from the fresh meat. 136 kg of water were (by adding a 37 / ^ - igen

) to. a 1, igen hydrochloric acid solution,

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whose hydrogen ion concentration corresponded to a pH value τοπ O, _r S5. The acid solution was heated to the boiling point (1OO- ⁰ C) in a vessel with agitator and steam jacket. 156 kg of fresh coconut meat pieces were added to the 156 kg of boiling solution. The boiling stopped, but the continuous supply of heat returned to the boiling temperature in about 2 minutes. Cooking was then continued for about 40 minutes, after which the heat was interrupted. The free liquid was then removed from the moist pieces by pouring off this amount of liquid by a substantially equal amount llatriumbikarbonatlösung of about 26 C replaced. this solution had been prepared in such a manner that 0, -3 kg ITatriumbikarbonat or soda were dissolved in 136 kg of water. the mass was then placed in a holding tank and in this long about 6 hours, allowed to stand for a substantially complete to achieve Ueutralisierung. at this point, the clear liquid with a pH of about 5, b removed UNXL · from the liquid by centrifuging about 3.2 kg It has been observed that the softening effect of the acid is stopped by adding the sodium bicarbonate solution d was brought about by neutralizing the acidity and rapidly lowering the temperature of the coconut meat.

The processed moist coconut meat pieces had a soft structure similar to the meat of moist pecans. The remaining coconut flavor was proportionate

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7315890

weak compared to fresh coconut meat. In extrusion attempts In the manner described above, the pieces were left light under compressive forces of 6 to 7 kg extrude.

The nacb. Pieces produced in this example can be processed into various food substances, without losing their physical identity. This can be used, for example, to produce preserved fruit mixes be used.

Example 18

The "course of the procedure essentially corresponded to that of Example 17, however, the acid treatment was approximated half the time, namely canceled after about 20 minutes. It was observed that the coconut pieces after Acid treatment and neutralization were not plasticized to the same extent as in Example 7. In particular the outer surface areas of the pieces were plasticized, whereas the central core areas of the pieces were still relatively were firm. However, the product was much less chewy when consumed than fresh coconut meat. An advantageous one A feature which distinguishes the product from that made according to Example 17 was that the central The core of the end product has a stronger natural coconut flavor retained.

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By. A comparable product was produced by increasing the acid concentration to 2 $ o and reducing the holding time in the acid solution to about 1-2 minutes in order to achieve superficial penetration of the acid. The pieces of coconut, about 40 after removal from the solution - stand for 60 minutes in a closed container at a temperature of about 82 ⁰ C allowed hevor the neutralization was carried out.

Example 19

The method was essentially that of Example 17> However, the fresh Eokosfleisch before Saur before hand in lung was threads of about 12 _S 5-76 mm length and 2.4 now cut thickness. The acid treatment time was reduced to 11 minutes. This softened the outer surface layers of each bath, leaving thin, inner core areas that had not been altered and essentially retained the normal structure. The core therefore gives the threads additional stiffness or structure. However, the treated threads were softer than that original coconut meat threads, and the outer surface areas of the threads were receptive to impregnants during subsequent processing.

From the example described here, some of the achieved by means of the method according to the invention

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7315890

Advantages are evident, namely that products based on coconut can be produced whose eating properties differ from those of known commercially available products, furthermore that the new products can be produced in larger dimensions than has been commercially available since then, since they do not meet the requirements due to the natural toughness of the untreated coconut meat are subject to given dimensional restrictions. Commercially available, dehydrated pieces of coconut meat (in 5OrHi of schnitzels, threads, ribbons, flakes or slices) have a thickness of 0.04 - 4 mm. So-called roasted ribbons can have a slightly larger thickness. By means of the preparation process according to the invention, the thickness of these forms can be increased significantly and, for example, up to _4-7.5 %. mm brought v / earth. In addition, the products can also be made in other shapes such as cubes or in the shape of natural snack pieces.

The moist, thread-like product, which is produced according to this example 19, can be used for different Use baked goods such as tartlets, cakes, breakfast cakes, bread, rolls and the like, by removing the threads from the Dough can be added. .

The thread-like pieces can also be made with various means including sugary syrups soak. Sorbitol as a 'impregnating agent is used by the thread-like Pieces easily absorbed. Sorbitol acts as a humectant and emollient in the dried final extract. 309843/0419

_ 104 - - '

Example 20

An amount of moist recycled coconut pieces, 'which had been prepared according to Example 17 were prepared in a conventional Schaientrockner during about 16 hours by means of a drying air temperature of about 71 ⁰ G dried to a! Moisture content of about 2fa. Compared to fresh coconut meat, which had been dried in the same way but not prepared according to the invention, the pieces were softer and crispier. It was found that the dried pieces could be incorporated into various types of bread, cakes and tartlet dough, absorbing moisture from the unbaked dough and as soft, moist in the finished baked end product. Pieces appeared. ·

The dry pieces produced according to Example 20 were also combined individually or in lumps provided with a commercially available chocolate coating or in the form of a bar. These confectionery products had good eating properties and compared to must have a desired crispness "-

Example 21 ".".

₉ moist coconut meat pieces prepared according to Example 17 were frozen and kept in stock in this way. When stored for several weeks, the pieces showed no loss of quality after thawing and could be stored in the same way as before deep-freezing

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use. The pieces could be frozen or thawed into various food ingredients.

Example 22

4.5 kg of plasticized coconut pieces according to Example 17 were processed in the following manner. 13 kg of corn syrup (43 DE) were heated to the boiling point in a kettle with steam heating and a stirrer. The concentration of the syrup was around 80 Brix. 4.5 kg of coconut pieces were added to the boiling syrup, with constant supply of heat boiling resumed in about 2 minutes. After about 7 minutes of cooking, the pieces were removed from the hot syrup and rinsed with boiling water to remove surface syrup. It was observed that about 20-25% of the original moisture content had been removed from the coconut meat during the soaking step. The coconut meat pieces were then dried in a tray dryer with hot air at etwa.71 ⁰ O up to a final moisture content below 2 ^c / _a dried. The pieces obtained in this way were not sticky and therefore freely pourable in the mass. They were well suited for confectionery and various baked goods, especially breads, cakes and tarts. When the baked goods were stored, there was no mold on the pieces of coconut meat, they kept their shape and could easily be carried along when the baked dough was cut Share this without being pulled out.

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The same process could also be done with a syrup of 80 Brix in which the solids 80 ^ o Morex (10 D.E.) and contained 20 $ sucrose, in order to produce a product with comparable application properties to obtain. A soak of this nature is less hygroscopic than just corn syrup.

When the pieces prepared as described here were incorporated into tarts or confectionery, good eating properties similar to those of nuts and crispness were observed distorting tartlet molds "If the pieces were introduced in confectionery fillings based on sugar and then provided as chocolate or candy bars usually with a coating which also left the! fillers with a cutting wire dividers process _s the nußförmigen pieces could also be divided on cut surface which coincided with the cut surfaces of the confectionery.

Example 23

The course of the procedure generally corresponded to that of Example 22, however, the sugar-soaked pieces were not dried, but deep-frozen in a manner known per se by quick-freezing, as is generally the case with deep-freezing

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of vegetables is common. The product was then frozen State stored for 90 days and after this time did not show any loss of quality.

According to the example under discussion here The manufactured products can be incorporated into various cake batter with or without prior thawing. At the Baking cake mix will stick in contact with the baking sheet upcoming pieces not on this one. In addition, the pieces in the finished baked good retain their physical shape and texture and have the same shelf life as layered cakes. In addition, the pieces remain inside the part in their position, i.e. do not migrate to the bottom of the dough before and during baking. The pieces can be easily divided or cut up without being pulled out of the dough / and retain their distinctive features "Eating properties, which distinguishes them from the cake crumb.

Example 24

4.5 kg of moist coconut pieces softened according to Example 17 were processed as follows. 4, ü kg of coconut fat with a melting point of 36.7 G were placed in a vessel and cooked through. Heat to 93 »3 ⁰ C melted. The wet coconut pieces were then inserted into the melted fat and left for 12 hours. The temperature was kept ^{at about 0} ° C. Free melted fat

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. - 10S -

along with some moisture and from the pieces of extracted soluble materials were then decanted, and the pieces were dried for 12 hours in a conventional tray drier with hot air at 82 ⁰ C, the air temperature in 'the course of drying at 71 ° G was lowered. At the beginning of the drying process, some grease appeared on the surfaces of the pieces. When the pieces are soaked in fat and then dried, the additional fat content does not cause any shrinkage delay. In the case of shrinkage, some fat is squeezed out of the pieces during drying and remains on the surface or drips off the pieces when they are picked up by the drying trays. When it cools down, free fat on the surface of the piece solidifies and results in a smooth surface. The cooled substances are freely pourable in the mass. The fat content of the pieces was about böp, whereas the pieces prepared according to Example 20 have a fat content of about 50%. The higher fat content appears to improve the nutty heart eating properties of the beef by making the pieces crispy. If consumed directly by hand, however, undesirable residues can get stuck between the teeth. This phenomenon-is not observed when the pieces are together, causing honors with other foods (for example, when the pieces are processed into an I \ Tahruii _b smittel with other ingredients) ..

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Example 25

4.5 kg of plasticized, moist coconut meat pieces which had been prepared according to Example 17 were processed as follows, one part by weight of soluble milk protein (sodium caseinate) was dispersed in ten parts by volume of water. After heating to about 54 ⁰ C, 4.5 kg weicb.gemacb.ter Kokasstücke were added and heating continued for 15 minutes. Then the soaked pieces were taken out, free liquid removed and the pieces rinsed lightly with boiling "water, then the pieces were in an atmospheric tray dryer at the beginning with a hot air temperature of 88 ⁰ G and after 24 hours with an air temperature of 71 ⁰ O. The dry product had a moisture content of less than 2%. It was observed that the dry pieces had a remarkable crispness compared to the products prepared according to Example 20. In addition, it was observed that the protein was only in the outer surface layers of the pieces had penetrated and the impregnation was not continuous. The total protein content of the finished product including remaining natural protein and added protein was l ^c / i and was thus comparable to the natural protein content of coconut meat (based on dry solids) and the natural kisses such as almonds and pecans.

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Example 26

4.5 kg according to example 1? Softened, moist coconut pieces were processed as follows. Half of an impregnation syrup was made from corn syrup (4-3.DE) and the other half from hydrolyzed grain solids (Morex 10 DE) with the addition of sufficient water to achieve a concentration of 50 Brix. The syrup was added ei "Li slurry which consisted of a space portion of the processed protein in Example 3 and 2.27 kg of water. Laughing mixing, the mass was heated to 82 ⁰ C, and then the softened coconut pieces zugesetzt.'Die impregnation were carried out for about 2 hours at 82 G and with gentle stirring Free liquid was then poured off the pieces and the pieces were rinsed with boiling water Finally the pieces were placed in a rack dryer in the same manner as described in Example 9 to a moisture content below 5f > dried.

When using the in the manner described above Processed products in baked goods were essentially made the same results as with the products of Example 25 received. Compared to the products of Example 25, the quality of consumption was somewhat higher, in particular with regard to it on crispness and palatability in general.

Example 27

4.5 kg as in Example 17 plasticized _s humid coconut pieces were processed as follows. First was

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a k off "50'ft corn syrup (43 DE)" 3O $ hydrolyzed Getreiaefeststoffen (Morex 10 DE) and 40 £> coconut oil having a melting point of about 54 "4 ⁰ C. To this mixture, 1 '/ lecithin was about added as Bmulsionsbildner . sufficient water addition was adjusted a concentration of about 70 Brix, wherein the ingredients heated and dispersed by mixing wurde.n. Finally, the moist coconut pieces were added and heated the entire mass to 93 ⁰ C and held at this temperature for about 2 hours. the impregnated pieces were then sieved off and rinsed with boiling water. drying was carried out in an atmospheric Gesteiltrockner for 24 hours, starting from a He ii31uft temper ature τοη 82 C, which was reduced to 71 ⁰ G. the final product had a moisture content below 5 ^ ·

The end product obtained in the manner described above was compared with that obtained in Example 24 Products are better consumed when consumed immediately. It had a certain crispness and left excellent for baked goods and confectionery, where it compares favorably to natural coconut meat.

Example 2o

In this case, coconut meat was used to produce products with properties similar to those of certain natural products ii ought to be similar. The composition of the Impregnation syrup was as follows: 45> 4 kg of sugar syrup with

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equal amounts of corn syrup (43 D.E.) and hydrolyzed grain solids (Morex 10 D.E.) were used with ¥ ater too. mixed to a concentration of 70 Brix.

45.4 kg fat emulsion of 22.7 kg coconut oil (melting point 54.4 ⁰ C) and 22.7 kg of water including 1 $ »lecithin have been homogenized at elevated temperature (93 ⁰ C).

45.4 kg of protein solution were obtained by dissolving a protein (latrium caseinate) made in water in parts by weight of one third protein and two thirds water.

The aforementioned constituents were introduced into a kettle with a scraper-agitator and ^{heated in this to about 93 0} O to form a homogeneous substance. An equal amount by weight of moist, plasticized coconut pieces according to Example 17 were added to the fabric. The addition of the pieces was gradually Within 3 minutes, the heat supply was controlled so that the! Temperature was maintained at 93 ⁰ G. The impregnation took place for a total of 4 hours, the mass being stirred moderately. Then the pieces were taken out of the liquid and rinsed with boiling water. The pieces were then dried with hot air at an initial temperature of 82 ° C. for 3 hours and then at a temperature of 71 ^° C. for a further 16 hours.

The product prepared in the manner described above had excellent eating properties

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Protein fell in love with the product, while crispiness the coconut oil gave the product a certain greasiness. The product was generally very similar in terms of consumption properties and its composition, natural action.

example 2-j

The procedure was generally the same as in .Example 27 applied, but the drooling agent had the following composition:

Sweetened condensed milk (Eagle brand)

from 305. ' water, 4 · Ο; ρ sugar and

30 ', -s milk solids including

Milk protein 1.1? kg

i5ais syrup 1.5 kg

none beeswax 0.007 kg

Hard fat flakes 0.0b7 kg

Salt (lia oil) 0.0045 kg

Water to achieve an approach of ϊ) 0 Brix.

The fat was heated to 71 ⁰ C and with the other ingredients in a '' aring blender mixed.

The pieces were soaked and dried essentially as described in Example 28. Bs was observed That the end product was crispy and that there was no gap between the teeth. For cross-sectional analyzes showed that the syrup only penetrated the outer surface

309843/0419

pushed the pieces penetrated, and that the impregnation in 'limited penetration depth when drying a • relatively dense, crispy outer shell structure. This shell prevented the whole from shrinking Pieces during the drying process.

The impregnation agent "consisted in this case of sugar, dispersed milk protein and fat. The end product complied but more of a crispy, nutty confectionery and is also suitable for processing in baked goods into cakes, Tartlets and the like.

Example 50

The procedure essentially corresponded to that of Example 29, in that the same impregnating agent was also used. The impregnating agent was placed in a container and then the wet acid treated pieces were introduced. The ratio of pieces to impregnation syrup was 1 kg pieces per 2 kg syrup. The container with the mass in it was placed in a vacuum oven and heated ^{to about 65 ° C. in this.} At the same time, a vacuum of 71 cm of mercury was applied. The heating in a vacuum was repeated with interruptions a total of five times. Then, the vessel was taken out from the oven, sieved free liquid from the pieces and the pieces dried in a Luftumwalζtrockner under atmospheric pressure with dry air of 71 ⁰ C. The drying time required was around 16-20 hours.

309843/0419

23Ϊ58 * $ 0

The product made in the manner described above had an excellent nut-like structure with clean fractures. When eating it showed crispness and adhered nipht to the teeth. Comparative trials with plasticized, dried, but unimpregnated pieces of coconut meat showed that the final product picked up about $ 21.5 solids. In the case of the ingested pesticides, Bich was concerned with solids in the impregnation agent. An examination of the pieces showed that the impregnating agent had penetrated the pieces up to the middle.

The impregnating agent used in this example consisted of sugar, milk protein and hartöm pett.

The designations D.E. mean the dextrin equivalent.

In the description and the examples, reference is made at various points to the thickening process which the applicant has disclosed in a further American patent application (US Ser.No. 23Ö, GG9). However, the concentration or concentration can also be effected in conventional boilers, which have scraper impellers. However, the temperatures and treatment times required for this can lead to a slight discoloration of the coconut meat . The method described in the aforementioned patent application further

309843/0419

• - 11.6 -

Procedure. "is based on the" use of so-called vertical planetary mixers (such as Al-LP Glen vertical mixer, manufacturer dimeric an Machine Ob "! Foundry Co., Riichmond, Virginia, V.St.A., which have a rocker-like bat, or the Hotiart mixer, manufacturer Ho "bart Manufacturing Co., Troy, Ohio, V.St.A.). The process enables rapid evaporation when the mass is at a temperature below its own Boiling point (such as about 5.5 ° below the boiling point of the syrup) ". The mass is heated by means of steam, which is supplied to the thermal jacket of the container brought the required temperature. Then the racket is put into operation at high speed (e.g. 206 - 370 rpm), which about an opposite, the vertical axis of the boiler offset vertical axis revolves so that parts of the club in close proximity to the heated boiler walls walk past. At the same time, the rotating beater executes a gyratory movement around the center axis of the bowl. For reasons that have not yet been fully clarified high speed of rotation of the racket within the syrup a relatively rapid evaporation even in the mass below the boiling point, so that the evaporation can be carried out quickly and easily without any unnecessary heating and associated discoloration.

All percentages in this description relate to unless otherwise stated, are percentages by weight.

309843/0419

Claims (1)

Claim, e Process for the preparation and processing of coconut meat, which is summarized in Zeirbündeln and to each other has aligned rod-shaped lines, characterized in that that the coconut ileisch in an aqueous solution of a physiologically harmless acid at an elevated temperature and immersing for a period of time sufficient to disintegrate the cluster of cells. 2. The method according to claim 1, characterized in that the aqueous acid solution to an elevated temperature
between 82 and 121 ⁰ C is brought. 3. The method according to claim 2, characterized in that the acid treatment is interrupted before a visible one physical decomposition of the coconut flesh can be observed. 4. The method according to claim 2, characterized in that that the acid treatment is carried out for a period of time which is such that the coconut meat has the shape of Assumes slurry solids. 5. The method according to claim 2, characterized in that the coconut meat mediates after the acid treatment
mechanical grinding into the form of a slurry or a slurry. 309843/0419 - • 118 - 6. Procedure according to. Claim. 2, characterized, that an inorganic acid is used as the aqueous acid solution and a pH value between 2.0 and 0.57 is set. 7. Procedure according to. Claim. 2, characterized in that that the coconut meat is subjected to a pretreatment before egg thawing in the aqueous acid solution, in which the coconut meat. first immersed in water with a temperature of about 29 C, and then part of the coconut fat, dissolved protein and water containing free liquid is separated from the mass. 3. The method according to claim. 2, characterized in that the free liquid from the plasticized coconut mass removed after the acid treatment. 9. Procedure according to. Claim-2, characterized-, that after the acid treatment a to neutralize the Acid neutralizing agent is added. ⁷ IO. Process according to Claim 2, characterized in that the coconut meat treated with acid is converted into a dry product by drying. 11. The method according to claim 1, characterized in that the acid solution is used at a temperature of 62. - 121 ⁰ C and with a pH value between 2 and 0.57 until the cells are disrupted and the cell bundles are destroyed and a relatively absorbent material made of 309843/0419 oriented, disrupted cells is formed. 12. The method according to claim. 11, characterized in that that dried coconut meat is used as coconut ileiscla 13. The method according to claim 11, characterized in that the treated coconut meat is dried and thereby in soft coconut meat is transferred from disrupted cells. 14. The method according to claim 11, characterized in, that drying is achieved by crushing the treated coconut meat with the addition of a to form a slurry sufficient amount of water and then drying the slurry to a dry powder. 15. The method according to claim 11, characterized in that that the treated coconut meat with a wide, edible, present in liquid or semi-liquid form Fabric is brought together, the particles of the treated coconut meat being constituents of the other, edible Absorb the substance. 16. The method according to claim 15, characterized. marked, that than present in liquid or semi-liquid .Form Substance a substance containing sugar is used. 17. The method according to claim 15> characterized in that being present in liquid or semi-liquid form Substance a substance containing fat is used. 309843/0419 . - 120 - 18. Terfab.re.Ti according to claim 15, characterized in that an edible substance is added which contains water and · substances selected from the group consisting of sugar, protein, set, cheese, meat, fruit _: vegetables ,! Fish and poultry. 19. The method according to claim 11, characterized in that that the coconut meat is at least partially crushed to a moist 'pulp in the treatment, 20. The method according to claim 15, characterized in that that as "present in liquid or semi-liquid form" Make a soup concentrate containing water, JJ'ett and! Protein is used. - " 21. The method according to claim 11, characterized in that that the acid solution is allowed to act until the coconut meat particles are physically broken down into a slurry. ' 22. The method according to claim 11, characterized in that the acid solution is only brought to act as long as until more decomposition of the coconut meat particles occurs. 23. The method according to claim 22 ,. characterized, that the treated coconut meat is mechanically broken down into a slurry. - 24. The method according to claim 11, characterized in that that lumpy coconut meat exposed to an acid treatment and this ends before the cell structure in the nuclei 30984370419 the bit is dissolved. 25. The method according to claim 11, characterized in, that the coconut meat after the acid treatment with a It neutralizes acid residues is treated. 26. Procedure according to. Claim. 19, characterized in that that the moist porridge together with another, edible Substance converted into a flowable mass and this through. Evaporation is concentrated. 27. Procedure according to. Claim 26, characterized in that that an edible substance containing sugar is used and processed together with the coconut meat into a coconut pulp will. Zd. Procedure according to claim 11, characterized in that, following the acid treatment, the mass is neutralized by adding a neutralizing agent, the free liquid is separated from the moist, plasticized coconut meat and concentrated, and a pulpy product containing coconut fat, protein and some finely divided coconut fibers is produced. 23. The method according to claim 11, characterized in, that the mass is added a neutralizing agent used to neutralize its acidity, free liquid removed from the moist, softened coconut meat, made a moist pulp, this with a sugary 309843/0419 7315890 containing substance together, the hate received concentrated by evaporation and then in]? orm. of a coconut pulp is cooled. 30. The method according to claim 29, characterized in that the pulp is added to a jam. 31. The method according to claim 1, characterized in that the coconut meat before and after acid treatment, in pieces Visible size treated, free! liquid from the crowd removed and these become edible, soft, moist Coconut pieces are processed. 32. The method according to claim 31> characterized in that the mass after the acid treatment a neutralization solution is added. * 33. The method according to claim 31, characterized in that that the acid treatment is terminated before the inner nuclei the bits have been softened. 34. The method according to claim 31, characterized in that that the moist pieces of coconut meat are used for preservation purposes refrigerated or frozen. , 35. The method according to claim 31, - characterized in that that the moist coconut sticks are converted into a dry product by drying. 36. The method according to claim 32, characterized in that that the moist, soft-mowed coconut meat sticks in a liquid impregnation agent with edible ingredients inserted and soaked with the liquid. 30984370419 7315890 . 37. Yerxabxen nacb. Claim 5υ, aadurcb. gekemizeieb.net, that excess impregnating agent nacb. Termination of tears kungs process is removed from the coconut meat pieces. 3 ^. Veriabien nacb. Expression 37? characterized, ouie dried, softened coconut pieces then converted into a dry product by drying will. 3'j. Yeriabren to .aiisprucb. In 37> in which ^ etrocKineteii, soft _ö emachten Kokosfleischstückchen daae cooled for the purpose of preservation or freezing. 4ü. 37. The method according to claim 37 , characterized in that a curative agent is used which contains one or more substances selected from the group consisting of sugar, protein and i'ett. 4-1. / experienced according to claim 37 _}, characterized in that the [Crankune oil title consists at least partially of laydrolysed grain solids with a dextrin equivalent of 10 to 30 » 42. The method according to claim 3, characterized in that the duration of the soak is measured in such a way that it is primarily limited to the outer surface layers of the coconut meat sticks. 43 · / experience according to claim 32, characterized in that only ate coconut stucco from the outer and firmer ones 309.843 / 0419 7315890 75} - of the whole, in natural coconuts voriroiamenGen S ¹ Ieiscb.es- are processed. . ' 44. Procedure after. Claim 3'i, characterized-characterized, that the moist coconut meat pieces with a hyärolysieaste G grain solids contain low dextri equivalents Dried syrup, remove excess syrup from the surfaces of the pieces and dry them in a dry .nutty product can be transferred. 45 · 'The method according to claim 44 _} characterized in that the impregnation of the plasticized pieces of eoconut meat is mainly carried out in the outer surface layers of the same. - - 46. Eokos-Babrmittel, which according to your method one or more of claims 1 - 45 is produced, characterized in that it is a plasticized eoco iron mass in lumpy or pulpy form with dissolved, absorbent Contains cellular fiber structure. ■ 47. coconut food according to claim 46, characterized in that that the eoconut pulp is soaked with another food substance. · 4ü. Eokos food according to claim 4b, characterized in that dais- the coconut pulp with an edible Substance is impregnated, which is selected from- dex * u-ruppe Consists of sugar, protein and fat. 3098A3./0419 49. Food according to one of claims 46 - 48 » characterized in that at least one rope of the coconut meat mass is crushed. 50. A foodstuff according to any one of claims 46 - _r 48, characterized in that the coconut meat mass consists of pieces visible size. 51. Food according to one of claims 46-50, characterized in that it is manufactured in dry form. 52. Food according to one of claims 46-50, characterized in that it is in the form of a pulp or a jam is made. 53. Food according to claim 4 <3, characterized in that that the coconut pulp is formed in lumpy form and the chunks at least partially with a low dextrin equivalent hydrolyzed grain solids containing substance ^ are soaked. 309843/0419