TH19655A3 - Method for extracting aromatic substances from coconut shells - Google Patents

Abstract

A summary of the invention which will appear on the advertisement page ReadFile: Page 1 of 1 page number. invention summary The process of extracting flavoring agents from coconut shells, which is extracting flavoring agents from natural raw materials, by the extraction steps are as follows: Preparation of coconut shells, cleaning with water filtered by the reverse osmosis system. Coconut shell crushing and extraction with an extractor, then packed into a package and stored at low temperatures, which according to the aforementioned process will make coconut shell flavoring agents without the use of chemical synthetic substances. The smell can be used as an ingredient in food and cosmetic products.

Claims (1)

Claims (all) which will not appear on the advertisement page:------25/09/2563------(OCR) 1. The process of extraction of flavoring agents from coconut shells has a high degree of The steps are as follows: The process of preparing coconut shells - Selecting quality coconuts which should be at least 1 year old, then cutting the coconut shells - Scraping the coconut meat from the shell and cutting the corks from the shell. Clean coconut shells-Bring the coconut shells to be cleaned by using the shells that have undergone the above processes to wash the shells with water that has been filtered by the reverse osmosis system. Coconut odor by extractor (Extractor) by extracting crushed coconut shells with solvent. In this case, water is used as a solvent. The optimum ratio for extraction between coconut shells and water is 1:5, which is arranged for extraction at temperature. In the range of 96-100 degrees Celsius - after the extraction is complete, put the flavoring agent in the package. 2. Process of extracting flavoring agent from coconut shell according to claim 1 where coconut shell shredding process can be kept at temperature less than 4 degrees Celsius. 3. The process of extracting the flavoring agent from coconut shell according to claim 1, where the process of scraping the coconut meat from the shell and cutting the cork can be stored at a temperature of -5 degrees Celsius. 4. The extraction process of aromatic substances from coconut shells according to claim 1, where the optimum temperature for extraction is 98 degrees Celsius. 5. The process of extracting the flavoring agent from coconut shell according to claim 1, where the optimum temperature for keeping the flavoring agent is 4-10 degrees Celsius. 6. The method of extracting the flavoring agent from coconut shell according to claim 1 where the flavoring agent has an appropriate pH in the range of 4.0-7.5---------- --------28/06/2019------(OCR)Page 1 of 1 Claims Page 1. Methods for extracting aromatic substances from coconut shells are as follows: Preparation of coconut shells - Selecting quality coconuts, then cutting the coconut shells - Scraping the coconut meat from the shells and cutting the corks from the shells. Coconut Shell Cleaning Process - The coconut shell is cleaned by using the shell that has undergone the above process to wash the shell with water that has been filtered by the reverse osmosis system. Coconut-Extracting coconut shells with an extractor (Extractor) by extracting crushed coconut shells with a solvent. In this case, using water as a solvent, the optimum ratio for extraction between coconut shells and water is 1:5, which is provided. Extraction was carried out at a temperature of 96-100 degrees Celsius - after the extraction was complete, the substance was swallowed and put into a package. 2. Process of extracting flavoring agent from coconut shell according to claim 1 where coconut shell shredding process can be kept at temperature less than 4 degrees Celsius. 3. The process of extracting the flavoring agent from coconut shell according to claim 1, where the process of scraping the coconut meat from the shell and cutting the cork can be stored at a temperature of -5 degrees Celsius. 4. The extraction process of aromatic substances from coconut shells according to claim 1, where the optimum temperature for extraction is 98 degrees Celsius. 5. The process of extracting the flavoring agent from coconut shell according to claim 1, where the optimum temperature for keeping the flavoring agent is 4-10 degrees Celsius. 6. The method of extracting the flavoring agent from coconut shell according to claim 1 where the flavoring agent has an appropriate pH in the range of 4.0-7.5---------- --Page 1 of the number 1 claim page 1. The process of extracting aromatic substances from coconut shells is as follows: A. Selecting quality coconuts, then chia halves of the coconut shells. b. Scraping the coconut meat from the shell and cutting the cork from the shell. Coconut shells are cleaned by bringing the shells that have undergone the above processes to wash the shells with water that has been filtered by the reverse osmosis system. Solvents here use water as a solvent, which is arranged for extraction at a temperature of 96-100 degrees Celsius. After extraction is complete, bring the flavoring agent to the package.