JP4323948B2 - Beverage production method using noni - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing a beverage using noni, which is a strong herb fruit in tropical fruits, that is, the scientific name: Morinda citrifolia, and in particular, a method for producing a fruit beverage and a tea beverage effectively containing the active ingredient. About.

  Noni is the scientific name "Morinda Citrifolia", which is a tropical plant that mainly grows in the tropics near the equator. In fact, it is basically a fruit, but more than 200 such as "Prozelanin" including various vitamins and minerals. It is a powerful herbal fruit containing the active ingredients.

  Noni is a plant native to Indonesia and native to the South Pacific, Hawaii, and Southeast Asia, and partially native to the Okinawa region and the Ogasawara Islands in Japan.

  This noni is an evergreen tree of Rubiaceae that reaches several tens of meters in height. In Japan, it is also called Yaeyama Aoki because it grows naturally near the Yaeyama Islands in Okinawa Prefecture. Noni grows fast in just 8 months, and the fruit ripens from one to the next on the same tree, so it can be harvested all year round, and white flowers bloom throughout the year. It is a very rare fruit from a botanical point of view.

  The surface of the fruit is an uneven ellipse, and the size is about 10 cm. When the fruit ripens, it begins to emit a unique smell like cheese or ginkgo. From immature green and hard fruit, when it matures, it turns yellow and becomes soft and contains a lot of sour juice. Noni juice was made from this fruit juice, and it was shunned because it had a unique smell and was difficult to drink. However, this scent component is the active ingredient of Noni, and Noni is also called “Queen of Herbs” because of the large number of active ingredients.

  Noni is a plant that is said to have been brought by the indigenous people of Southeast Asia, the current ancestor of Polynesians, at the same time as immigrants. It was said that they used all noni, including not only fruits but also leaves, bark, trunks and roots, and they called these fruits "gifts from God" .

  However, the ripe noni fruits had a very unique odor, and the juice that was squeezed as it was was not something that modern people could drink. However, in recent years, the power of Noni has finally been elucidated by the hands of many researchers, and Noni Juice has been commercialized and quickly became a fruit that attracted worldwide attention due to its threat power.

  At present, noni-flavored flavors are generally accepted as being useful for health, and fruit drinks with 100% noni juice are attracting particular attention.

  Recent attention to Noni is very high, research institutes and specialists in various countries have become active, and various active ingredients have been elucidated, one of which is “prozeroin”. This “prozeroin” is a substance that is stored mainly in the liver in the human body, released into the blood every two hours, and delivered to the cells according to instructions from the brain. Cells make "Zeronin" from "ProXeronin" as a raw material. Noni's “Prozeroin” is a substance that increases the amount of “Zeronin”, which is 800 times that of the pineapple that was the representative of the “Prozeroinine” -containing fruit that was known in the past. It turns out.

  It has also been found that this “pro-zeronin” activates a substance called β-endorphin, one of the hormones in the brain, which is also known as “cerebral morphine”. In addition, active ingredients such as “damnacanthal”, “scopoletin”, “serotonin-like substance”, “anthraquinones”, “terpene oils” and “ascorbic acid” have been elucidated one after another.

  In addition, noni juice has a unique odor, and tea leaves and tablets are also sold for easy consumption.

For example, Japanese Patent Application Laid-Open No. 2003-289834 discloses tea leaves that are easy to drink by masking noni's strong smell and taste by blending noni tea leaves with other tea leaves with excellent flavor, and tea extracts thereof. . This is a mixture of about 5 to 35% of other tea leaves, which makes it easy to drink and expresses the flavor of tea.
JP 2003-289834 A

  As beverages using noni, fruit beverages (juices) and tea beverages have been developed, but the juice is only the fruit juice obtained by the usual squeezing method, and the tea leaves are dried roasted tea with only the normal leaf part. Despite the fact that noni is known to contain many active ingredients in fruits, seeds, trunks, leaves, roots, etc., only juice and leaves are used in beverages. There wasn't.

  The present invention has been made in view of the above problems, and in addition to noni juice and leaves, seeds in fruit (rich in linoleic acid, one of the essential fatty acids) and stems (with unique pigments). Active ingredients) (including certain saponins).

  The present invention can solve the above-described problems by the following means.

  Noni seeds have air bubbles called air sac, and the seeds are crushed by simple squeezing treatment, but the seeds are not crushed and the extract, which is an active ingredient, cannot be extracted. It is necessary to crush sufficiently with a crushing device such as a mixer so that the seed is crushed after washing. The crushing apparatus may be any crushing apparatus as long as the seeds in the fruit can be sufficiently crushed.

  Any separation process may be used as long as the solid can be separated from the crushed liquid crushed to the seed. Filter filtration may be used.

  Noni fruits, which are immature, change from green and hard fruits to yellow and soft when mature, and contain a lot of sour juice. In the immature state, it is hard, sour and too fruity. When fully ripe, it is too soft and difficult to wash. 8 minutes cram fruit is moderately sour, easy to wash, and it contains plenty of fruit juice.

Claim 1 is a noni fruit tea characterized in that the immature fruit of noni before the seed becomes hard is washed, the fruit is cut into slices, and dried and roasted . A stem from 80 cm to root is collected, washed, crushed into chips, dried and roasted , mixed with noni stem tea in a timely manner, boiled and extracted Is a tea beverage using noni, wherein the tea is dried and roasted and then roasted tea is mixed and further boiled for a short time.

  When noni seeds become hard, it is difficult to sufficiently extract the active ingredients of that seed as tea even after drying and roasting. The active ingredient can be extracted sufficiently as tea.

  Moreover, since noni fruit becomes very soft when it ripens, it cannot be sliced. It has been elucidated that noni fruits have medicinal effects even on immature fruits as well as ripe fruits. The slice thickness is preferably about 1 mm to 3 mm. The extent to which the seed is cleaved is preferred.

  Drying may be either natural drying or forced drying with hot air. As long as the degree of drying can be roasted, it may be semi-dry.

  The roasting is preferably about 120 to 200 ° C, and may be about 15 minutes at 150 ° C if the dry state is good.

  As for the active ingredient of noni, the active ingredient is confirmed not only in the fruits but also in all parts such as leaves, trunks and roots. It has been elucidated that the trunk contains a lot of special saponin pigment. Even in this trunk, a portion close to the root is effective, and a portion from the root to 80 cm is effective. The trunk of this part is collected, washed, and crushed into chips by a crusher. The tip diameter is preferably about 3 to 10 mm, and may be about 30 mm in length if it has a rod shape.

  Drying may be either natural drying or forced drying with hot air. As long as the degree of drying can be roasted, it may be semi-dry.

  The roasting is preferably about 120 to 250 ° C, and may be about 150 ° C and about 15 minutes.

  It is desirable to boil mixed tea with fruit leaves and trunk leaves to such an extent that each extract is sufficiently eluted. It may be about 30 minutes to 2 hours. Fruit tea and stem tea may be boiled separately.

  Noni leaf tea is chopped in a timely manner, dried, and roasted for about 5 to 10 minutes so as not to burn at about 200 ° C. After boiling the fruit tea and the stem tea, the noni leaf tea is added in a timely manner and further boiled for a short time of about 1 to 5 minutes. If the fruit and trunk tea and leaf tea are boiled at the same time, the leaf tea extract is excessively extracted, and even the components that disrupt the flavor are eluted.

  The present invention has the following effects.

  1) A noni fruit drink sufficiently containing an active ingredient of noni seeds can be produced.

  2) Noni fruit tea can be produced which can sufficiently elute the active ingredients of noni fruit as tea.

  3) Noni stem tea can be produced which can sufficiently extract and extract noni stem active ingredients as tea.

  4) A noni tea beverage can be produced that sufficiently contains all the active ingredients of noni fruits, seeds, leaves, and trunk.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

  FIG. 1 is a flow diagram showing a manufacturing process of a fruit drink using noni according to the present invention. The fruit drink of this invention is a manufacturing method of the noni fruit drink characterized by fully containing the active ingredient of a seed | species.

  The manufacturing procedure is shown below.

  S-1) Collect noni fruits as raw materials. For noni fruit, fruit that is ripe for 8 minutes is collected. The green color of the immature fruit turns yellow when it ripens.

  S-2) The collected 8 minute ripe fruit is washed with water in a shower to remove surface stains and washed. If necessary, a food detergent may be used.

  S-3) The washed noni fruit is filled in a storage container (ceramic slag) and fermented naturally at room temperature for 3 months.

  S-4) After fermentation, it is finely crushed with a food mixer. Crush enough to seed.

  S-5) Solid matter is removed from the crushed crushed liquid with a centrifugal separator (4,000 rotations), and only the smooth fruit juice is separated.

  S-6) Sterilize by heating at 60 ° C. for 20 minutes.

  S-7) Filter with a 20 mesh filter to remove aggregates and the like.

  S-8) Filling into a container such as bottling completes a noni fruit drink.

  Since the noni fruit drink made in this way is squeezed after crushing the seed in advance, the active ingredient of the seed is sufficiently eluted in the fruit juice. Noni seeds have a cavity called an air sack, and its active ingredients are contained in the seed's outer skin. In normal squeeze treatment, even if the seeds are crushed, they only crush these cavities. Since the seed shell is not crushed, the active ingredient of the seed is not sufficiently eluted.

  In the case of noni fruit, it has been clarified that many active ingredients are contained in the pulp part and pericarp, as well as in the seeds. The treatment is insufficient, and it is necessary to crush them finely and to sufficiently elute those extracts to the fruit juice width.

  Next, the manufacturing method of the tea drink by this invention is demonstrated using FIG. The tea beverage of the present invention is a method for producing a tea beverage that does not use only noni leaves, but also effectively contains noni active ingredients other than leaves. The manufacturing procedure will be described below.

  First, a method for producing noni fruit tea will be described.

  S-11) Collect noni green immature fruit.

  S-12) The collected immature fruit is washed and washed with a shower or the like. A food detergent may be used as necessary.

  S-13) After washing, drain water and cut into slices with a slicer device. The slice thickness was 1.5 mm, and was further chopped to a width of about 10 mm. Since it is an immature fruit, the seeds are soft, so even the seeds can be easily cut.

  S-14) The sliced slices of noni fruit were dried with warm air (50 ° C.) for 8 hours.

  S-15) After drying, it was roasted at 150 ° C. for 15 minutes using a drum-type roasting apparatus.

  S-16) Noni fruit tea with fragrance was completed by roasting.

  Next, the manufacturing method of noni stem tea will be described.

  S-21) Cut and collect 80 cm from the root of noni tree.

  S-22) Wash the collected noni trunks with a shower or the like. A food detergent may be used as necessary.

  S-23) After washing, the trunk is crushed using a crushing device and processed into chips. The maximum tip diameter was 5 mm.

  S-24) The crushed trunk chip pieces were dried with hot air (50 ° C.) for 8 hours.

  S-25) After drying, it was roasted at 150 ° C. for 15 minutes using a drum-type roasting apparatus.

  S-26) By roasting, noni trunk tea with aroma was completed.

  Next, a method for producing noni leaf tea will be described.

  S-31) Collect noni leaves with stems.

  S-32) Wash the washed leaves with a shower or the like. A food detergent may be used as necessary.

  S-33) After washing, the leaf part is shredded to a width of about 5 mm using a cutter device.

  S-34) The cut leaves were naturally dried in the shade for 2 weeks. You may dry with hot air (50 degreeC) for about 4 hours.

  S-35) After drying, it was roasted at 150 ° C. for 10 minutes using a drum-type roasting apparatus.

  S-36) Noni leaf tea with fragrance was completed by roasting.

  Next, the manufacturing method of noni tea drink using these tea leaves is demonstrated.

  S-41) First, 1 kg of the fruit tea and 500 g of trunk tea were mixed as the first mixing.

  S-42) The above mixed tea was put into 100 liters of water and boiled for 1 hour to perform the first boiling.

  S-43) After the first boiling, 1 kg of the noni leaf tea was mixed and second mixed.

  S-44) The mixture was boiled again for 3 minutes and second boiled.

  S-45) After the second boiling, the bottle was cooled and filled into a container such as a bottle, and a noni tea beverage was completed.

  The noni tea beverage thus produced became a noni tea beverage with a high health promotion effect in which the active ingredients of the fruit, seeds and trunk were sufficiently eluted in addition to the active ingredients of the leaves. Moreover, unlike the flavor of only leaf tea, it became a unique and more aromatic tea beverage with the fruit flavor added.

  For noni fruits, as a device to make it easier to drink, products have been developed that are easy to ingest as tablets by drying the extract of noni fruits, but as shown in the present invention, extracts such as seeds and trunks are sufficient. By extracting, it is applicable to the manufacturing method of those tablet products.

  It is a flowchart which shows the manufacturing process of the noni fruit drink by this invention.   It is a flowchart which shows the manufacturing process of the noni tea drink by this invention.

Claims (1)

Noni fruit before washing seeds is washed, the fruit is cut into slices, dried and roasted, and from noni root up to 80cm The stem is collected, washed, crushed into chips, dried and roasted , mixed with noni stem tea in a timely manner, and boiled to extract the extract sufficiently. After that, the tea which dried and roasted noni leaf was mixed, and it boiled for a short time, The manufacturing method of the tea drink using noni characterized by the above-mentioned.

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