Title of Invention

PROCESS FOR PREPARING NATURAL FLAVOURED ALCOHOLIC BEVERAGE FROM COCONUT

Abstract A process for preparing natural flavoured alcoholic beverage from coconut milk comprises mixing the coconut milk with rice flour, barley flour and sugar, adding water to get dilute mixture, fermenting the said mixture at room temperature in presence of yeast, seperating the clear liquid and the froth so obtained, distilling the clear liquid to get natural flavoured alcoholic coconut beverage
Full Text

The invention relates to the manufacture of Natural Flavoured Alcoholic Beverage and has for its Chief object to utilise a material which is available in very large quantities and which has hitherto not been used for this purpose.
The invention relates to a process for the manufacture of Alcoholic Beverage from Coconut Milk. The invention produces a pleasant and natural flavoured alcoholic beverage.
A process for preparing natural flavoured alcoholic beverage from coconut milk comprises mixing the coconut milk with rice flour, barley flour and sugar, adding water to get dilute mixture, fermenting the said mixture at room temperature in presence of yeast, seperating the clear liquid and the froth so obtained, distilling the clear liquid to get natural flavoured alcoholic coconut beverage.
The process is further described with example :
Ten numbers of coconuts are taken and the coconut kernel is removed from the nuts. The kernel is grinded in a grinder adding water to get a paste.

From the paste, extraction of the coconut milk is done by adding water to get 5 liters of coconut milk from ten coconuts.
The solution used for fermentation should be sufficiently dilute.
To The 5 liters of coconut milk 2 Kg of Sugar, 250 gm of Rice flour and 250 gm Barley flour are added to make coconut milk mash.
Here the sugar, rice and barley flour are added to boost the fermentation in the presence of yeast and it also boosts the percentage of alcohol in the finished product.
Optionally Sodium bicarbonate (baking powder) 5 teaspoon is also added to the mash. It is soluble in water and is decomposed by most acids, thus the acids are neutralized.
To the mash 5 teaspoon of yeast granules added for fermentation and stored in a glass or Plastic container.
Fermentation is the slow decomposition of complex organic compounds into simple compounds.
The temperature being maintained between 25-35°C (Room temperature)

The solution used for fermentation be sufficiently dilute.
During fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearances as of its is boiling.
Fermentation takes about 5-7 days for completion.
After the fermentation the liquid and the froth are seperated by sucking the liquid by a plastic tube. 3 litres or liquid is availeble for distillation. The liquid is the mixture of alcohol and water.
Alcohol boils at a lower temperature than water. Alcohol boils at 172°F (78° C).
The 3 liters of liquid is distilled by simple or fractional method and yields 300 ml. pleasant and natural flavoured alcoholic beverage.
The concentration of the distilled alcohol is 80 percent (160 proof)





Claim
1. A process for preparing natural flavoured alcoholic beverage from
coconut milk comprises mixing the coconut milk with rice flour, barley flour
and sugar, adding water to get dilute mixture, fermenting the said mixture
at room temperature in presence of yeast, seperating the clear liquid and
the froth so obtained, distilling the clear liquid to get natural flavoured
alcoholic coconut beverage.
2. A process as claimed in claim 1 wherein to the 5 liters of coconut milk the added components of 2 kg sugar, 250 gm of rice flour and 250 gm of barley flour are added to boost the fermentation in the presence of yeast.
3. A process as claimed in claim 1 wherein to the 5 liters of coconut milk the added components of 2 kg sugar, 250 gm of rice flour and 250 gm barley flour are added to boost the percentage of alcohol in the finished product.
4. A process as claimed in claim 1 wherein the coconut milk mash sodium bicarbonate (baking powder) 5 teaspoon is added optionally to decomposed by most acids, thus the acids are neutralized.

A process as claimed in claim 1 wherein the temperature being maintained between 25-35°C (Room Temperature), during fermentation.
A process as claimed in claim 1 wherein the solution used for fermentation is sufficiently dilute.
A process as claimed in claim 1 wherein after the fermentation the liquid and the froth are seperated by sucking the liquid by a plastic tube.
A process as claimed in claim 1 wherein the concentration of the distilled alcohol is 80 percent (160 proof).


Documents:

0505-che-2003 abstract-duplicate.pdf

0505-che-2003 claims-duplicate.pdf

0505-che-2003 description(complete)-duplicate.pdf

0505-che-2003 form-4.pdf

505-che-2003-claims.pdf

505-che-2003-correspondnece-others.pdf

505-che-2003-correspondnece-po.pdf

505-che-2003-description(complete).pdf

505-che-2003-form 1.pdf

505-che-2003-form 19.pdf


Patent Number 196395
Indian Patent Application Number 505/CHE/2003
PG Journal Number 20/2006
Publication Date 19-May-2006
Grant Date 07-Feb-2006
Date of Filing 20-Jun-2003
Name of Patentee Mr.ADITYA SUNDARA PANDIYA RAJ
Applicant Address NO.19, SIVAN SOUTH STREET, PORAYAR, NAGAPATTINAM DIST, PIN-609 307
Inventors:
# Inventor's Name Inventor's Address
1 Mr.ADITYA SUNDARA PANDIYA RAJ NO.19, SIVAN SOUTH STREET, PORAYAR, NAGAPATTINAM DIST, PIN-609 307
PCT International Classification Number C12G 3/00
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA