JP2006067932A - Method for producing morinda citrifolia juice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing Morinda citrifolia juice intended for solving such problems that it is not desirable to put an antiseptic agent to prevent decay of water because there is a fear that Morinda citrifolia fruit juice might be mixed with the antiseptic agent in the case of harvesting Morinda citrifolia fruits and ripening the fruits through leaving for a prescribed period in a condition of soaking the in water, and sensation in the mouth is spoiled because water molecules in the fruit juice are brought to cluster when heat-sterilizing Morinda citrifolia fruit juice followed by rapidly cooling to below the freezing point. <P>SOLUTION: This method for producing the Morinda citrifolia juice comprises adding brown sugar 2 to water 3 when ripening Morinda citrifolia fruits so as to promote alcoholic fermentation and suppress reproduction of various germs even without putting an antiseptic agent. The method comprises a reforming process of breaking cluster after heat sterilization. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  Noni is also called none, a plant called Japanese name: Yaeyama Aoki, scientific name: Morinda citrifolia. The present invention relates to a method for producing juice from the noni fruit.

  When squeezing noni juice from noni fruit, noni fruit is harvested and then further ripened in an aging container, and then noni fruit is squeezed to obtain noni juice.

  There are two ripening steps, one is a noni fruit cut into a predetermined size and brown sugar filled in a ripening container and fermented (see, for example, Patent Document 1). And if it is left to mature for a predetermined period of time, the fruit in the aging container is taken out, the fruit juice remaining in the fruit is squeezed, only the fruit juice is returned to the aging container, and mixed with the fermented and aged fruit in the aging container. It is matched.

  In the other aging process, the harvested fruits are put in the aging container as they are, and the fruits are ripened by putting water in the aging container until these fruits are submerged and allowing the fruits to submerge for a predetermined period. . In this method, after ripening the fruit, the water in the ripening container is discarded, and the fruit juice is obtained by squeezing only the fruit.

In addition, it is necessary to perform heat sterilization before filling the noni juice obtained by any aging process into a bottle or the like. This heat sterilization includes high-temperature sterilization and low-temperature sterilization depending on the heating temperature. After heating by any of the heat sterilization methods, the heat sterilization is rapidly cooled to a temperature below the freezing point of about −1 ° C.
JP 2001-0000 (page 5-7, FIG. 1)

  In the ripening method in which the harvested fruit is submerged and matured, it is submerged for about three months as a predetermined period. During the aging period, if the water temperature is lowered, aging is adversely affected, so that the aging container cannot be cooled. Therefore, there is a risk that the water that submerges the fruits of Noni will rot.

  Since it is not desirable if the water in the aging container is spoiled, it may be necessary to put a preservative in the water, but from the viewpoint of food safety of the final product Noni Juice, even if it is a small amount, the preservative should be watered. It is better not to enter. Therefore, there is a need for means for preventing water decay in the ripening process without impairing the food safety of noni juice.

  Moreover, although noni juice is rapidly cooled to below freezing after heat treatment, since noni juice contains a lot of organic acids, the freezing point is lowered and noni juice itself is not frozen. However, water molecules contained in noni juice are bonded to each other by being cooled below freezing point, and a cluster of water molecules is generated. And when water molecules in noni juice are clustered, the mouthfeel of noni juice is impaired.

  Then, in view of said problem, this invention makes it a subject to provide the manufacturing method of noni juice which can solve said malfunction.

  In order to solve the above-mentioned problems, the noni juice production method according to the present invention puts harvested noni fruit into an aging container, and puts water into the aging container until the noni fruit subsides, and further adds sugar to the water. And after ripening the noni fruit for a predetermined period of time, the fruit juice is squeezed out from the aged noni fruit.

  Not only noni fruits, but also natural yeasts are attached to the surface of the fruits. Saccharides serve as yeast food, so-called yeast food. Therefore, when saccharides are added together with water in the ripening container, the yeast attached to the fruit of Noni performs alcoholic fermentation using the saccharides as food. Alcohol produced by alcohol fermentation by this yeast acts as a bactericidal agent and can suppress the growth of other germs. Note that the alcohol produced by the alcoholic fermentation by yeast is ethyl alcohol, and there is no inconvenience even if it remains in noni fruits. Even if it remains, the amount is very small.

  In the initial stage of the predetermined period, it is desirable to start the alcoholic fermentation more reliably by feeding the air into the water by stirring the inside of the aging container.

  In addition, in order to solve the above-mentioned problems, the noni juice production method according to the present invention is such that noni juice produced from noni fruit is sterilized by heating to a predetermined temperature, rapidly cooled to below freezing point, and then filled into a bottle or other container. A reforming step for reforming noni juice is provided before.

  When cooled to below freezing after heat sterilization, some of the water molecules contained in noni juice will cluster, and the mouthfeel when drinking noni juice will be slightly tight. Therefore, the mouth of noni juice is softened by decomposing the water cluster by the reforming process and returning it to the original small water molecules.

  The said modification | reformation process performs modification | reformation by making a magnetic field act on noni juice.

  Or you may make it modify | reform by making the vibration of an ultrasonic region act on noni juice.

  As is clear from the above description, the present invention does not require the use of a preservative in the process of ripening noni fruit, and thus can ensure the food safety of noni juice. In addition, since the modification is performed after heat sterilization and cooling, the taste of noni juice is not impaired.

  Referring to FIG. 1, noni fruit N is harvested and put into an aging container 1 (step 1). At this time, the noni fruit N is lightly washed to remove dust and the like. Next, the brown sugar 2 is thrown in with the water 3 in the aging container 1 (process 2). In the present embodiment, 250 kg of noni fruit N was introduced, 100 liters of water 3 and 20 kg of brown sugar 2 were introduced.

  Thereafter, the inside of the aging container 1 is periodically stirred for the first 7 days (step 3), and further left for about 3 months (step 4). In this step 3 and step 4, the noni fruit N is left in a submerged state, so that the noni fruit N is further ripened. Further, the water in the aging container 1 is subjected to alcoholic fermentation due to the presence of brown sugar, and propagation of various bacteria is suppressed until Step 4 is completed.

  When the final ripening is completed, the ripened noni fruit N is taken out from the ripening container 1 (step 5). After removing the seeds from the noni fruit N in advance, the fruit is squeezed with the squeezing machine 4, and the noni fruit juice 5 is obtained. Obtain (step 6).

  In the present embodiment, 150 kg of noni juice 5 could be obtained. 1.5 kg of honey 6 was added thereto (step 7) and heat sterilized (step 8). In this heat sterilization step, Noni juice 5 is heated to 85 ° C. for 30 minutes, and then rapidly cooled to a freezing temperature of about −1 ° C. to −2 ° C.

  Finally, after the reforming step, the noni juice 5 was bottled. This reforming step is performed by attaching permanent magnets on both sides of the pipe through which noni juice 5 flows, and flowing noni juice across a strong magnetic field. When Noni juice flows in this way, eddy currents are induced in Noni juice and the water molecule clusters are destroyed. In addition, you may make an alternating magnetic field act on noni fruit juice using an electromagnet instead of a permanent magnet. Or you may attach an ultrasonic transducer | vibrator and make ultrasonic vibration act on noni fruit juice.

  In addition, this invention is not limited to an above-described form, You may add a various change in the range which does not deviate from the summary of this invention.

The figure which shows the manufacturing process of one embodiment of this invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Aging container 2 Brown sugar 3 Water 4 Juice machine 5 Noni fruit juice 6 Honey N Noni fruit

Claims (5)

  After putting the harvested noni fruits into the ripening container, put water in the ripening container until the noni fruits submerge, add saccharides to this water, and let the noni fruits ripen after a predetermined period of time. A method for producing noni juice, wherein fruit juice is squeezed from the ripened noni fruit.   The method for producing noni juice according to claim 1, wherein the inside of the aging container is agitated at an initial stage of the predetermined period.   The noni juice produced from noni fruit is sterilized by heating to a predetermined temperature, rapidly cooled to below the freezing point, and then provided with a reforming step for reforming noni juice before filling into bottles or other containers. To make noni juice.   The said modification process makes a magnetic field act on noni juice, The manufacturing method of noni juice of Claim 3 characterized by the above-mentioned. The method for producing noni juice according to claim 3, wherein the modification step causes vibration of an ultrasonic region to act on noni juice.

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