| CPC A61K 36/889 (2013.01) [A01G 23/14 (2013.01); A23L 33/105 (2016.08); A23L 33/135 (2016.08); A61K 9/19 (2013.01); A61K 35/744 (2013.01); A61K 35/745 (2013.01); A61K 35/747 (2013.01); A61K 36/22 (2013.01); A61K 36/725 (2013.01); A61K 36/73 (2013.01); A61K 36/752 (2013.01); A61K 36/9068 (2013.01); A23V 2400/113 (2023.08); A23V 2400/21 (2023.08); A23V 2400/517 (2023.08); A23V 2400/535 (2023.08); A61K 2035/115 (2013.01); A61K 2236/11 (2013.01); A61K 2236/15 (2013.01); A61K 2236/31 (2013.01)] | 10 Claims |
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1. A method of manufacturing a freeze-dried nipa palm powder comprising steps performed in the following specific orders:
(i) Preparing materials including (75-100) part of a sap of inflorescence stalk, and (0-25) part other ingredients;
wherein the other ingredients are selected from the group consisting of a fruit ingredient, a ginger ingredient, a probiotic ingredient, and a combination thereof;
wherein the sap of inflorescence stalk is obtained by performing in a specific order from (a′) to (c′) comprising:
(a′) choosing Nipa palm trees 5 years old or more, and cleaning around the Nipa palm trees;
monitoring the Nipa palm trees after flowering for 4-5 weeks, then cutting a slice of the head of a inflorescence stalk with thickness of 1-2 mm; wherein cut position of the head of the inflorescence stalk forms an inclined plane with an angle of 30°-45°;
using PE bags (Polyethylene plastic bags) to cover the cut position of the head of the inflorescence stalk;
(b′) mechanical impacting on the inflorescence stalk (a′) in the order of steps from (A) to (C) includes:
(A) appling a coffee grounds solution evenly on the inflorescence stalk, and bending the inflorescence stalk 5 times in the same direction; wherein the coffee grounds solution is obtained by dissolving coffee grounds having moisture content less than 18% in water, with a ratio of coffee grounds to water at 1: (2-3);
(B) knocking the inflorescence stalk by wooden slats covered with cloth; wherein the wooden slats covered with cloth having the following characteristics: 35 cm long, 3.5 cm wide, 1.5 cm thick, and half of the length of the wooden slats is covered by a 1 cm thick cloth;
knocking evenly with light force in the direction perpendicular to a surface of the inflorescence stalk along the inflorescence stalk; wherein the surface of the inflorescence stalk includes an upper surface of the inflorescence stalk, a lower surface of the inflorescence stalk, an inner surface of the inflorescence stalk, and an outer surface of the inflorescence stalk; and wherein knocking time for each inflorescence stalk is 1 min;
(C) rubbing/clawing the inflorescence stalk by the palm and fingers of hands with light force along the inflorescence stalk for 1 min; wherein the hands are covered by gloves;
wherein performing steps from (A) to (C) at the frequency of 1 time/day until the inflorescence stalk starts to sap, then move to step (c′);
(c′) collecting the sap of inflorescence stalk by following the steps from (A′) to (E′) including:
(A′) opening the PE bags containing the sap of inflorescence stalk from the head of the inflorescence stalk, and sealing a mouth of the PE bags, then storing in a container containing gel ice packs in the ratio of 1 part the gel ice packs to (3-5) parts the PE bags containing the sap of inflorescence stalk;
wherein the maximum storage time is 12 hours;
wherein the gel ice pack has been frozen for at least 8 hours;
(B′) cutting a slice of the inflorescence stalk with a thickness of 1-2 mm at the head position of the inflorescence stalk that turned brown, then using the PE bags to cover to the cut position of the head of the inflorescence stalk;
wherein the form of said cut position of the head of the inflorescence stalk is an inclined plane with an angle of 30°-45°;
(C′) appling a coffee grounds solution evenly on the inflorescence stalk, and bending the inflorescence stalk 5 times in the same direction; wherein the coffee grounds solution is obtained by dissolving coffee grounds having moisture content less than 18% in water, with a ratio of coffee grounds to water at 1: (2-3);
(D′) knocking the inflorescence stalk by wooden slats covered with cloth; wherein the wooden slats covered with cloth having the following characteristics: 35 cm long, 3.5 cm wide, 1.5 cm thick, and half of the length of the wooden slats is covered by a 1 cm thick cloth;
knocking evenly with light force in the direction perpendicular to a surface of the inflorescence stalk along the inflorescence stalk; wherein the surface of the inflorescence stalk includes an upper surface of the inflorescence stalk, a lower surface of the inflorescence stalk, an inner surface of the inflorescence stalk, and an outer surface of the inflorescence stalk; and wherein knocking time for each inflorescence stalk is 1 min;
(E′) rubbing/clawing the inflorescence stalk by the palm and fingers of hands with light force along the inflorescence stalk for 1 min; wherein the hands are covered by gloves;
wherein the collecting the sap of inflorescence stalk is selected from one of following frequency: 2 times/day, 3 times/day, and 4 times/day;
wherein each time of collecting the sap of inflorescence stalk are repeated in order from (A′) to (E′), and the total time to collect the sap of inflorescence stalk in each inflorescence stalk is 30 days;
wherein the fruit ingredient is selected from the group consisting of: strawberries, mangoes, Indian jujubes, grapefruit, kumquat, lemon, lime, and orange; and
wherein the fruit ingredient is obtained by performing in a specific order comprising:
selecting and preparing fruits by a predetermined quality guideline, includes
selecting said fruits that have a Brix level of at least 10, performing visual
inspection to select ripe, heavy, and undamaged fruits;
washing fruits, then taking the flesh of the fruits, and removing the fruits by-products;
squeezing the flesh of the fruits to obtain a fruits juice; and
adjusting the Brix of the fruit juice to 15%-30% to to obtain the fruit ingredient;
wherein the ginger ingredient is obtained by performing in a specific order comprising:
selecting and preparing ginger by a predetermined quality guideline, includes
ginger obtained by plant tissue culture technology; wherein at the budding stage using a suitable medium for in vitro multiplication of ginger shots includes: MS medium (Murashige and Skoog medium), 30 g/L sucrose, 6.5 g/L agar, 1.5 mg/L BAP (6-Benzyl amino purine), 0.5 mg/L NAA (1-naphthalene acetic acid), and 150-200 ml/L of the sap of inflorescence stalk having a pH of 6-7;
ginger has a characteristic aroma, is not moldy, does not germinate, is not damaged, does not have the bite of worms and insects;
squeezing ginger to obtain a ginger residue; and
adjusting the humidity of the ginger residue to reach 20%-25%;
wherein the probiotic ingredient comprising Lactobacillus, Streptococcus, and Bifidobacterium;
wherein said Lactobacillus is selected from the group consisting of Lactobacillus acidophilus, Lactobacillus acidophilus, Lactobacillus acidophilus, and a combination thereof;
wherein said Streptococcus is selected from the group consisting of Streptococcus sp. M40, Streptococcus sp. M62, and a combination thereof;
wherein said Bifidobacterium is selected from the group consisting of Bifidobacterium bifidum, Bifidobacterium pseudocatenulatum, and a combination thereof;
(ii) checking sensory and pH of the sap of inflorescence stalk;
if the sap of inflorescence stalk at step (i) has the following characteristics including: the sap is clear yellow, and pH is 6-7, then filtering the sap of inflorescence stalk at step (i) to create a filtrate by a sieve with a pore size of 0.045 mm;
otherwise, the sap of inflorescence stalk at step (i) shall be removed;
(iii) considering whether to preserve the filtrate at step (ii);
if the filtrate at step (ii) does not need to to be processed immediately, then do step (iv);
otherwise, if the filtrate at step (ii) needs to be processed immediately, then do step (v);
(iv) preserving the filtrate at step (ii) by selecting one of two following preservation options depending on the time preservation, including:
a first option: preserving the filtrate at step (ii) at 2-4° C. for 3 days; and
a second option: preserving the filtrate at step (ii) at −18° C. for 6 months;
the result obtained at step (iv) is a filtrate for temporary preservation;
(v) heating the filtrate at step (ii)/the filtrate for temporary preservation at step (iv) at 20° C. to create a foundation solution;
(vi) mixing a salt with the foundation solution at step (v) to create a temporary filtrate;
wherein a mixing ratio is (1000-1500) part of the sap of inflorescence stalk with 1 part of the salt;
(vii) admixing the other ingredients at step (i) with the temporary filtrate at step (vi) in predetermined mixing ratio to create a homogeneous mixture; wherein admixing is at temperature 20° C.-25° C.;
(viii) freezing the homogeneous mixture at step (vii) in frozen molds by using an individual quick freezer (IQF) at temperature from 29° C. to −25° C. to create a frozen sap of inflorescence stalk blocks;
(ix) freeze-drying the frozen sap of inflorescence stalk blocks at step (viii) at a pressure of 7.8948×10−4−1.3158×10−3 atm, and mean while increasing the temperature from (−29° C. to −25° C.) to 60° C. for 48 hours; to obtain a temporary freeze-dried nipa palm powder;
(x) checking if the temporary freeze-dried nipa palm powder at step (ix) is defective or not;
if the temporary freeze-dried nipa palm powder at step (ix) has at least one of the following characteristics including: crumbled and dusty, recrystallization, and moisture content is not less than 4%, then do step (xi);
otherwise, if the temporary freeze-dried nipa palm powder at step (ix) does not have said characteristics, then to obtain a freeze-dried nipa palm powder; and
(xi) grinding the freeze-dried nipa palm powder having at least one of said characteristics at step (x) to obtain a recycling mixture;
wherein the recycling mixture is reused by mixing with the temporary filtrate, and then do step (vii);
wherein a mixing ratio between the temporary filtrate and the recycling mixture is (96-99): (1-4).
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