Coconut Meat Edible Films for Food Wrapping
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Solution Overview
Problem
There is a challenge in preparing healthy and appealing food compositions and films that can be used as alternatives to traditional wrappers like spring rolls or tortillas, especially for children, who may not find seaweed-based wraps attractive, and there is a need for food products that are nutritious, delicious, and convenient for all ages.
Innovation Solution
The development of fresh coconut meat-based compositions and films, which include coconut meat, coconut water, and virgin coconut oil, with additional fruits and vegetables as flavorings and enhancers, that can be used to wrap various foods without frying and have a shelf life of up to twelve months without chemical preservatives, providing thinness, strength, flexibility, and crispness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If seaweed-based wraps (nori) are used for food wrapping, then the wrapping function is achieved, but the taste and texture are not attractive and appealing to many people, especially children
Solution Approach 1:
The patent changes the material composition parameter from seaweed to coconut meat, fundamentally altering the taste and texture properties while maintaining the wrap functionality. This parameter substitution directly addresses the unappealing taste issue of traditional nori wraps.
Solution Approach 2:
The invention creates a composite food wrap using coconut meat as the base material combined with other ingredients to enhance both functional properties and sensory appeal. This composite approach allows optimization of both wrapping performance and consumer acceptance.
2Object-affected harmful factors
If traditional spring rolls or tortillas are used as wrappers, then the wrapping function is achieved, but frying is necessary which adds calories and reduces healthiness
Solution Approach 1:
The patent extracts and eliminates the frying step from the traditional spring roll preparation process. The coconut meat wrap is designed to be edible without frying, removing the harmful factor of added calories and complexity while maintaining the wrapping function.
Solution Approach 2:
The coconut meat wrap is designed as a self-sufficient edible container that does not require external cooking processes. The wrap itself serves as both the packaging and a consumable food item, eliminating the need for separate frying operations.
3Ease of operation
If fresh coconut meat-based films are developed to be edible without frying, then healthiness and convenience are improved, but the shelf life and stability are reduced
Solution Approach 1:
The patent applies preliminary processing steps including blending, sieving, and spreading the coconut meat mixture before drying. These preliminary actions prepare the material in optimal form for the drying process, ensuring uniform thickness and consistent moisture removal, which are critical for achieving both edibility and extended shelf life.
Solution Approach 2:
The invention changes the moisture content parameter through controlled drying to achieve a balance between edibility (requiring some moisture) and shelf stability (requiring low moisture). This parameter optimization allows the wrap to be both convenient to eat and stable for storage.
4Duration of action of stationary object
If the coconut meat mixture is dried to low moisture content for extended shelf life, then stability is improved, but the thinness and flexibility of the film are reduced
Solution Approach 1:
The patent employs a multi-stage drying process with periodic temperature adjustments. The drying occurs in phases: initial drying at higher temperature to remove surface moisture, followed by lower temperature drying to achieve final moisture content. This periodic approach prevents excessive hardening and maintains flexibility while achieving shelf stability.
Solution Approach 2:
The invention creates local quality variations in the wrap structure through controlled drying, where the surface may have slightly different properties than the interior. This gradient structure allows the exterior to provide protection and stability while the interior maintains flexibility and edibility.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The coconut meat-based films offer a nutritious, delicious, and appealing alternative for wrapping foods, providing variety, convenience, and a longer shelf life, while promoting increased consumption of fruits and vegetables, addressing the issue of obesity by offering a low-calorie, low-carbohydrate option.
Implementation Method 1
drying the spread mixture up to a moisture content ranging from 8% to 10%, and a water activity of 0.45 to 0.55
Data Source
AI summary
This invention pertains to the processes in the preparation of fresh coconut meat based compositions and films, including its improvements and modifications, comprising mainly of coconut meat wherein other fruit and vegetables are added as flavourings and enhancers. These coconut meat based compositions and films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat/fish, and any combination thereof, after which are rolled, folded and eaten directly during meals or as snacks. The compositions and films, being mainly composed of fresh young coconut meat, are highly nutritious, gluten-free, cholesterol-free, raw, vegan, low carb, no added salt, and beneficial for human health. Further, the compositions and films can desirably be eaten directly, baked, steamed, fried, grilled and can remain fresh for up to twelve (12) months or longer, without chemical preservatives.