How to Make Herb-Flavored Sugar Palm Juice, Kaong/Irok

Kaong sap can be processed to delectable juice with different herb as flavoring.  Joan Napili used four different type of herbs: anise, basil, pandan and tarragon. Here are the details of her simple technology:

Pasteurization. Freshly harvested sugar palm sap was filtered through cotton to remove foreign materials or impurities such as dirt, sand, insects, tiny twigs or leaf fragments. The filtered fresh sap was pasteurized at 75 oC for 15 min in a stainless steel saucepan to prevent further fermentation. Foams that float on the sap on heating were removed using a wooden ladle.

Preparation of Herb Extracts. Herb extracts were prepared using infusion method. Twenty grams each of fresh anise, basil, pandan, tarragon and rosemary were boiled separately in 250 ml of water for ten minutes. Each herb extract was filtered, placed in a tightly sealed container and was stored in the refrigerator until needed.

Juice Formulation and Standardization. The filtered sap was heated using a double broiler at a temperature of 75 0C to concentrate the sap and raise the sugar content of the sap to 16 0B for 4 hr. Total titratable acid was adjusted to 0.8 + 0.02 and pH was standardized to 4 + 0.5 before adding the herb extracts.

Blending and Flavoring. Anise, basil, pandan and tarragon were added separately using three percent by volume combination. Since rosemary is pungently aromatic (Grieve, 2004), it was added at two percent by volume.

Filling. The different herb-flavored kaong juices were packed manually into 200 ml aluminum pouches. The filled juice was pasteurized for 30 minutes at 75 0C on water bath. The filed pouches were sealed immediately.

different-type-of-herbs

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Guyabano Nectar

We have many guyabano trees when I was in high school. More than 100 plants if my memory serves me right. We love eating soursop especially the sweet variety. But slowly the trees are cut down one by one. The main reason is marketing. This fruit is very hard to market because of its very short shelf life. A ripe fruit today will be rotten by tomorrow.

soursop-on-tree

The answer to this problem could be processing. For those who still have soursop plantation, you can follow these simple steps provided by Department of Agriculture.

1. Wash and peel guayabano. Remove core and seeds. Cut into small pieces. Mix two cups water for every three cups of pulp.

guyabano nectar processing

2. Pass guayabano pulp through a juice extractor or corn mill grinder. Add little by little so juice can be fully extracted.
3. Strain through a stainless steel strainer. Measure extracted pulp juice and add one cup of water for every two cups juice. Add one cup sugar for every 3” cups of pulp mixture.
4. Pass sugared mixture through a juice mixer or beat with a rotary egg beater. Place the mixture in an enamel casserole or a stainless steel kettle, and cook until it simmers (about 90 °C). Do not let it boil. Lower the heat and stir from time to time until mixture become thick.

cooking guyabano soursop

5.Pour cooked mixture into tall tin cans while still hot, leaving 1/4 inch space on top of the mixture. Seal the cans and place them in a pressure cooker for 15 minutes at 10 pounds pressure.

Notes:
Measure the following physico-chemical properties and and adjust accordingly to your set standard. This properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.
Adjustments can be computed using Pearson’s Square formula.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Natural Guava Puree (Bayabas)

Materials and Equipment
Aluminium pot with lid. Stainless steel pot
– Pulper.
– Sieve (0.05 cm mesh).
– Kitchen utensils: wooden spoon, knives, wooden chopping block, an assortment of plastic containers, kitchen cloths.
– Glass jars with screw-band lids.
– Source of heat.

guava-with-mouth-bite

Processing
– Wash the guavas and drain.
– Cut in quarters and blanch, if necessary.
– Extract the pulp.
– Sieve the pulp so that it acquires a uniform consistency (optional).
– Pasteurize at 90°C for 60 seconds and pack.
– Label and store.

fao

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.