KR102138976B1 - Manufacturing Method for Fermentated and Aged Noni Powder - Google Patents

Abstract

The present invention relates to a method for producing a noni powder for health functional food containing fermented matured noni fruit, and more specifically, after separating fermented matured noni fruit into liquid and pulp, the concentrated liquid and pulp concentrated again By mixing, drying and pulverizing to prepare a powder, it relates to a method for producing a noni powder containing fermented matured noni fruit which is excellent in nutrients, taste, aroma and hygiene, and has a shortened manufacturing process, and has excellent process efficiency.

Description

Method for manufacturing non-functional powder for health functional food containing fermented aged noni fruit {Manufacturing Method for Fermentated and Aged Noni Powder}

The present invention relates to a method for producing a noni powder for health functional food containing fermented matured noni fruit.

Modern people are gradually degrading the natural healing power of the human body, which is the ability to naturally recover what is destroyed in the body by detecting and removing pathogens or toxins that have invaded from outside the body due to irregular living, lack of exercise, and the use of food additives.

On the other hand, Noni, the scientific name of Morinda Citrifolia, is a verminaceae plant that grows in the volcanic soil of Polynesia, the South Pacific Islands, Tahiti, Hawaii, Malaysia, and China for 2000 years. Fruits, leaves, roots, and stem seeds have been widely used as natural remedies in the South Pacific region along with aloe vera, kelp, papaya, and parknozerol.

These noni contain ingredients such as xeronine, proxeronase, serotonin, and anthraquinones, which help digestion and reduce pain when ingested, and are also effective in hypertension and cancer. It turned out to be.

In addition, since there are a wealth of 70 kinds of useful ingredients for the human body, such as 17 kinds of various amino acids and minerals, Noni extract strengthens the human immune system when ingested, and improves the natural healing power of the human body. It is known that it contains antioxidants and helps to remove harmful oxygen in the body itself.

In addition, it is known that Noni extract supports proper digestion when ingested, allowing more nutrients to be absorbed from the cells, and is beneficial to various tissues of the human body, thereby giving healthy shine to hair and keeping skin elastic.

Although the Noni is beneficial to the human body as described above, the conventional Noni fruit powder was difficult to take due to the disgusting bitterness and sour taste of Noni.

In addition, the conventional noni fruit powder was difficult to manufacture as a health functional food because nutrients were destroyed in the manufacturing process.

In addition, in the conventional noni fruit powder, there was no process of concentrating the liquid after separating the liquid and the flesh of the fermented matured noni during the manufacturing process of fermented matured noni fruit powder.

In addition, the conventional noni fruit powder has a problem that mold is formed when the drying time is long.

In addition, the conventional noni fruit powder cannot be consumed in the form of tea due to the disgusting and bitter taste of noni, and it is difficult to ingest it in a desired form by mixing with various other formulations.

Korean Patent Publication No. 10-2005-0088031 Korean Registered Patent No. 10-1134811 Korean Patent Publication No. 10-2006-0135113 Korean Registered Patent No. 10-1888098

The present inventors conducted a multifaceted study to solve the above problems, and after fermentation and ripening noni fruit was separated into pulp and liquid, the concentrated liquid concentrate was mixed again with the pulp and dried and crushed to fermentation and aging. It was confirmed that a noni powder containing a noni fruit was prepared, and that the powder prepared by such a manufacturing method has minimal loss of nutrients and excellent taste and flavor.

Accordingly, an object of the present invention is to provide a fermented aging noni fruit powder and a method for manufacturing the same.

In order to achieve the above object, the present invention provides a noni powder comprising fermented matured noni fruit.

The noni powder may have a sugar content of 7 to 15 brix.

The noni powder may have a particle size of 10 to 50 μm.

The present invention also, (S1) step of fermentation and aging by inoculating lactic acid bacteria in Noni fruit; (S2) extracting a liquid from the fermented product obtained by fermentation and aging in the step (S1), separating the liquid from the fermented product; (S3) concentrating the liquid to form a concentrated liquid; (S4) mixing the concentrate and the flesh to form a mixture; And (S5) drying and grinding the mixture to form a powder; provides a method for producing a noni powder comprising a.

The lactic acid bacteria may be a complex lactic acid bacteria comprising the following seven types of lactic acid bacteria:

(1) Lactobacillus plantarum KCCM11821P ( Lactobacillus plantarum KCCM11821P, accession number KCCM11821P);

(2) Bifidobacterium lactis;

(3) Lactobacillus rhamnosus;

(4) Lactobacillus casei;

(5) Lactobacillus fermentum;

(6) Bifidobacterium breve; And

(7) Lactococcus lactis subsp. lactis.

The fermentation and aging may be performed at 30 to 40°C for 7 to 30 days.

The aging may be carried out in such a way that the fermentation broth produced in the fermentation process is put on top of the fermentation product at regular time intervals of 5 to 10 days.

According to the fermentation matured noni fruit powder according to the present invention, it is useful as a health functional food by minimizing the loss of nutrients contained in the fermented matured noni fruit.

In addition, during the manufacturing process of the fermented matured noni fruit powder, a process of separating the liquid and the flesh of the fermented matured noni and concentrating the liquid is included, and thus the preference for taste and aroma is excellent.

In addition, since the liquid extracted from the fermentation aging noni is concentrated during the manufacturing process of the fermentation aging noni fruit powder, the drying time is shortened, so that the problem of mold formation when the drying time is long can be prevented.

In addition, the fermented aging noni fruit powder may be consumed in the form of warm or cold tea, or mixed with various other formulations to be consumed in a desired form.

Hereinafter, the present invention will be described in more detail to aid understanding of the present invention.

The terms or words used in the specification and claims should not be interpreted as being limited to ordinary or dictionary meanings, and the inventor can appropriately define the concept of terms in order to best describe his or her invention. Based on the principle of being present, it should be interpreted as meanings and concepts consistent with the technical spirit of the present invention.

Noni powder

The present invention relates to a noni powder comprising fermented matured noni fruit.

The noni powder according to the present invention is manufactured using only fermented mature noni fruit itself without adding an additional substance for improving nutrients, taste or aroma, and is suitable as a health functional food.

The noni powder may have a sugar content of 7 to 15 brix. 1brix refers to 1g of sugar in 100g of wine. The higher the sugar content, the higher the alcohol content of the wine.

After separating the noni fruit fermentation aging noni fruit into the liquid and pulp, the concentrate of the liquid is mixed with pulp again, so that the sugar content of the noni powder is the sugar content of the fermentation aging noni fruit itself. It can be improved as it is or does not deteriorate.

As such, since the noni powder itself has a high sugar content, preference for taste and aroma is excellent.

In addition, the particle size of the noni powder may be 10 to 50 ㎛. If it is less than 10 μm, the powder may be excessively fine, and powder blowing may occur, which may be inconvenient for ingestion. If it is greater than 50 μm, it may be less soluble in water when ingested as a tea and mixed with various other formulations. It may not mix well.

Method of manufacturing noni powder

The present invention also, (S1) step of fermentation and aging by inoculating lactic acid bacteria in Noni fruit; (S2) extracting a liquid from the fermented product obtained by fermentation and aging in the step (S1), separating the liquid from the fermented product; (S3) concentrating the liquid to form a concentrated liquid; (S4) mixing the concentrate and the flesh to form a mixture; And (S5) drying and grinding the mixture to form a powder; provides a method for producing a noni powder comprising a.

Hereinafter, a method for manufacturing a noni powder according to the present invention will be described in more detail in each step.

(S1) step

In step (S1), the noni fruit can be inoculated with lactic acid bacteria to ferment and mature.

Nori (Morinda fitrifolia) is an evergreen shrub of the genus genus gentian genus Dicotyledon, whose name is derived from Hawaiian. It is 3-12m in height and varies in size. The leaves are egg-shaped, 30cm long and 15cm wide. The flowers are small and white. They form a bunch and come out of the axilla, and bloom mainly several times from summer to autumn. The fruit is about 10cm in size, looks like a potato, has a rugged surface with pits, and the fruit contains a lot of fiber and juice. When the fruit ripens, the yellowish-white peel becomes thin and appears transparent.

This noni is a medicinal plant native to the Moroccan Islands of Indonesia. Since about 6000 years ago, fruits and leaves have been used for edible or medicinal purposes, and roots and stems have been used for dyeing, and spread to the Pacific coast with marine ethnic groups about 2000 years ago. In Indonesia, it is called menkdeok, pache, diva, etc. and it is still used as a traditional medicine as a medicine that is effective in alleviation. In fact, it has been found that it contains ingredients such as anthraquinone and serotonin, which helps digestion, reduces pain, and is also effective in hypertension and cancer.

In the present invention, the lactic acid bacteria used to ferment the noni fruit may be a complex lactic acid bacteria comprising the following seven types of lactic acid bacteria.

(1) Lactobacillus plantarum KCCM11821P ( Lactobacillus plantarum );

(2) Bifidobacterium lactis;

(3) Lactobacillus rhamnosus;

(4) Lactobacillus casei;

(5) Lactobacillus fermentum;

(6) Bifidobacterium breve; And

(7) Lactococcus lactis subsp. lactis

At this time, the mixing ratio of the seven lactic acid bacteria is Lactobacillus plantarum KCCM11821P 60 to 65% by weight, Bifidobacterium lactis 10 to 15% by weight; Lactobacillus casei may be 1 to 10% by weight, Lactobacillus performance 1 to 10% by weight, Bifidobacterium breb 1 to 10% by weight, and Lactococcus lactis subfisher Lactis 1 to 10% by weight .

If, even if one of the mixing ratio of the seven kinds of lactic acid bacteria does not satisfy the above range, the fermentation of the noni fruit may not be properly performed, or even if fermentation is performed, the taste and aroma may not be at a desired level. In addition, the noni fruit fermented by the complex lactic acid bacteria containing the seven types of lactic acid bacteria mixed by the mixing ratio is improved by digestion absorption rate and storage performance is improved by the enzyme and natural preservative substances produced in the fermentation process to store for a long time There are advantages, but when the complex lactic acid bacteria are outside the mixing ratio, these advantages may not be expressed.

In the present invention, the fermentation and aging may be performed at 30 to 40°C for 7 to 30 days.

Specifically, the fermentation may be performed by receiving the fermentation broth every 7 days from the start date of fermentation and spraying it upward on the noni fruit. Thus, fermentation can be prevented and the fermentation broth can be homogenized.

The fermentation and aging temperature may be 30 to 40 ℃. If the temperature is less than 30°C, fermentation may not be normally performed. If the temperature is above 40°C, fermentation and aging time may be increased, and lactic acid bacteria may die or the taste and aroma of noni powder may be reduced.

In the present invention, the aging can be carried out by placing the fermentation broth produced in the fermentation process on top of the fermentation product at regular time intervals.

By performing the aging in this manner, bitter taste and the like can be removed and the taste can be homogenized.

Preferably, the fermentation can be carried out by placing the fermentation broth on top of the fermentation product at intervals of 5 to 10 days, for example, every 7 days.

(S2) step

In the step (S2), by extracting the liquid from the fermentation product obtained by fermentation and aging in the step (S1), it is possible to separate the fermentation product from the liquid and flesh.

The method of extracting the liquid to separate the liquid and the flesh from the fermentation product may use various methods for extracting the liquid in the art.

For example, a juicer may be used, and juice may be performed by applying pressure to the noni fermentation product, and an appropriate pressure may be 100 to 200 mpa during the juice. If the juice pressure is less than 100 mpa, the juice may not be adequately extracted and the liquid may not be sufficiently extracted. If it is more than 200 mpa, the flesh may be excessively damaged.

(S3) step

In the step (S3), the liquid may be concentrated to form a concentrated liquid, and the liquid may be heated and appropriately concentrated until it becomes a syrup.

(S4) step

In the step (S4), the concentrate and the flesh can be mixed to form a mixture.

At this time, the mixing ratio of the concentrate and the flesh may be 1:0.5 to 1.5. If the mixing ratio of the pulp to the concentrate is less than the 1:0.5 range, the amount of the concentrate is relatively large, so drying time may be slightly longer and process efficiency may be lowered, and if it exceeds the 1:1.5 range, powder formation may be difficult.

(S5) step

In step (S5), the mixture may be dried and pulverized to form a powder.

The drying is not particularly limited, but it may be preferable to dry the mixture through natural drying.

In addition, the grinding is not particularly limited as long as it is a grinding method used to form powders in the art.

According to the noni powder containing fermented matured noni fruit prepared by the method described above, it is useful as a health functional food by minimizing the loss of nutrients contained in fermented matured noni fruit.

In addition, during the manufacturing process of the noni powder containing the fermented matured noni fruit, a process of separating the liquid and flesh of the fermented matured noni fruit and concentrating the liquid is included, and thus the preference for taste and aroma is excellent.

In addition, since the liquid extracted from the fermentation-aged noni is concentrated during the production process of the noni-powder containing the fermentation-aged noni-fruit, the drying time is shortened, so that the problem of mold formation when the drying time is long can be prevented. .

In addition, the noni powder containing the fermented matured noni fruit may be consumed in the form of hot or cold tea, or mixed with various other formulations to be consumed in a desired form.

Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely illustrative of the present invention, and it is apparent to those skilled in the art that various changes and modifications are possible within the scope and technical scope of the present invention. It is natural that changes and modifications fall within the scope of the appended claims.

Example 1

(1) Fermentation and aging stage

A complex lactic acid bacterium (NST 7 kinds of lactobacillus 100, lactomason) was inoculated to 690 kg of noni fruit, and fermented at 37°C for 30 days. Each fermentation broth was fermented and aged while receiving 10 L of fermentation broth every 7 days from the start date of fermentation and transferring it to the top of the noni fruit.

At this time, the composition of the used complex lactic acid bacteria (NST 7 types of lactobacillus 100, Lactomeson Co., Ltd.) is shown in Table 1 below.

(2) Separation step of liquid and flesh

The non-fermented product obtained by fermentation and aging was juiced at a pressure of 150 mpa using a juicer, and separated into liquid and flesh.

(3) Preparation of concentrate

The separated solution was heated at 80° C. to prepare a syrup-type concentrate.

(4) Preparation of a mixture of concentrate and flesh

A mixture of the concentrate and the flesh in a weight ratio of 1:1 was prepared.

(5) Drying and grinding

The mixture was dried at 25° C., and then pulverized to obtain noni powder having a particle size of 30 μm.

Comparative Example 1

The same procedure as in Example 1 was performed, but the fermentation-aged noni fruit was dried and pulverized to prepare a noni powder, without separating the fermentation-aged noni fruit into liquid and pulp, thereby performing a process for preparing a concentrate.

Comparative Example 2

The fermented matured noni fruit prepared in the same manner as in Example 1 was sliced and dried to make a solid state, and then pulverized to prepare a noni powder.

Experimental Example 1. Preference evaluation

After preparing the noni powder prepared by the method of Example 1 and Comparative Examples 1 and 2 as a warm tea and tasting it to a panel of 30 people, the taste, aroma, texture, digestion and absorption, and overall preference were evaluated using a 5-point scale method. Table 2 shows the results.

Example 1 Comparative Example 1 Comparative Example 2 flavor 4.82 3.89 3.72 incense 4.91 3.11 3.54 Texture 4.88 3.45 3.84 Digestive absorption 4.69 3.65 3.69 Overall preference 4.75 3.47 3.66

As a result, Example 1 had higher taste, aroma, texture, digestion and absorption, and overall preference than Comparative Examples 1 and 2.

Experimental Example 2. Observation of dried products according to the process time and process time

In the noni powder production process of Example 1 and Comparative Examples 1 and 2, the time required for drying and grinding was measured and compared.

As a result, it was confirmed that the time required for drying and grinding in Example 1 and Comparative Example 1,2 was 24 hours, 30 hours, and 42 hours, respectively. The drying and grinding of Comparative Example 2 took a long time because the fermentation-aged noni fruit itself had to be dried, because the fermentation-aged noni fruit contained a lot of moisture.

In addition, as a result of visually observing the dried product of Example 1 and Comparative Examples 1 and 2, it was confirmed that mold was generated on the surface of the dried product of Comparative Example 2, which took a long time to dry in Comparative Example 2 and caused a hygiene problem. You can see that is created.

Experimental Example 3. Measurement of sugar content

For the noni powders prepared in Example 1 and Comparative Examples 1 and 2, the sugar content was measured using a sugar content measuring device (SUNFOREST, H-100, Well Plus).

As a result, it was confirmed that the sugars of Example 1 and Comparative Example 1 and 2 were 8 brix, 3 brix, and 6 brix, respectively. The low sugar content of Comparative Example 1 is that the fermented matured noni fruit is dried as it is, without using a concentrate concentrated from the fermented matured noni fruit during the noni powder manufacturing process, so that the juice of the fermentation product falls out during this process. You can see that it is because I went out.

Although the present invention has been described above by way of limited examples and drawings, the present invention is not limited by this, and is described below by the person skilled in the art to which the present invention pertains and the technical idea of the present invention. Of course, various modifications and variations are possible within the scope of the equivalent claims.

Claims (7)

delete delete delete (S1) inoculating the following 7 kinds of lactic acid bacteria on the noni fruit, fermentation and aging for 7 to 30 days at 30 to 40°C;
(S2) extracting the liquid from the obtained fermentation product fermented and aged in the step (S1), separating the fermentation product into liquid and flesh;
(S3) concentrating the liquid to form a syrup-type concentrate;
(S4) mixing the concentrate and the flesh to form a mixture; And
(S5) drying and grinding the mixture to form a powder;
Including,
The aging process is a method for producing a noni powder for health functional foods, characterized in that the fermentation liquid produced in the fermentation process is carried out by placing it on top of the fermentation product at regular time intervals of 5 to 10 days.
(1) Lactobacillus plantarum ;
(2) Bifidobacterium lactis;
(3) Lactobacillus rhamnosus;
(4) Lactobacillus casei;
(5) Lactobacillus fermentum;
(6) Bifidobacterium breve; And
(7) Lactococcus lactis subsp. lactis. delete delete delete