KR102149101B1 - Noni-juice Concentrate Surpressed a nasty smell and fortified an effective component and preparation method of the same - Google Patents

Abstract

The present invention relates to a method for producing a noni fermentation concentrate using noni fruit, and after washing the noni fruit clean, pre-complex enzyme treatment, and then inoculating the complex lactic acid strain and fermenting and aging after 7 days or more to increase the extraction yield and at the same time It relates to a noni fermentation concentrate and a method for producing the same, which suppresses the physiologically active ingredient and enhances the effective bioactive ingredient.

Description

Noni-juice Concentrate Surpressed a nasty smell and fortified an effective component and preparation method of the same}

The present invention relates to a method of manufacturing a noni fermentation concentrate with enhanced off-flavor suppression and active ingredients of noni juice, and more particularly, first, the active ingredient of noni is strengthened using a complex enzyme of pectinase and cellulase, and then a complex lactic acid strain in Lactobacillus genus By inoculating, fermenting, and aging to reduce off-flavor, it relates to a noni fermentation concentrate and a method of manufacturing the same.

The present invention relates to a method for producing a noni fermentation concentrate in which an off-flavor of noni juice is suppressed and an active ingredient is enhanced through enzyme treatment and fermentation and aging. Noni is a small tree belonging to the Family Rubiaceae family , and its scientific name is Morinda citrifolia . It is cultivated a lot in Pacific islands such as India, Southeast Asia, Australia, Hawaii, Tahiti, and tropical regions around the world such as South America and the Caribbean, especially in the coastal or low-lying volcanic soil. Noni is a medicinal crop with a long history that is mentioned in the Ayurvedic document, a traditional medicine of ancient India, and has since been used as a central medicine in traditional Polynesian medicine.

On the other hand, Noni is rich in nutrients useful for the human body, such as 18 amino acids including 9 essential amino acids, 12 vitamins and 7 minerals. In addition, as it contains functional ingredients such as polyphenol, progeronin, scopoletin, and iridoide, research results on various effects such as antioxidant, immunity enhancement, anti-tumor, anti-inflammatory, analgesic, and anti-ulcer have been reported. As described above, it is known that noni juice is difficult to consume because of its peculiar unpleasant odor despite its nutritional and functional excellence. Therefore, consumption in the form of concentrates or powders added with other raw materials or sweeteners has been made, but recently, cases in which metallic foreign matters are reported in powders are increasing, leading to anxiety about the safety of powder intake.

Therefore, the present inventors have come to develop a noni fermentation concentrate and a method of manufacturing the noni fermentation concentrate that suppresses off-flavor of noni juice and enhances the active ingredient, and in particular, the off-flavor of noni is derived from fiber and seeds of fruit in addition to fruit juice. In particular, the present invention was completed in consideration of the points and the like.

Korean Patent No. 574236 and Korean Patent Publication No. 10-2009-0072555 are known about the manufacturing method of Noni juice, but the method of removing off-flavor by using charcoal after natural fermentation is used. Disclosed is a method of fermenting and aging noni for a long period of time for 180 days and adding a stevia extract to remove off-flavor to improve acceptability.

However, until now, a method of preparing a noni fermentation concentrate through pre-complex enzyme treatment of noni fruit, followed by fermentation and aging of complex lactic acid bacteria and its product has not been disclosed or suggested in any literature.

Accordingly, an object of the present invention is to provide a method for preparing a noni fermentation concentrate by pre-composite enzyme treatment and post-composite lactic acid bacteria fermentation in order to suppress off-flavor and enhance active ingredients.

Another object of the present invention is to provide a noni fermentation concentrate with enhanced odor control and active ingredients of noni juice through fermentation.

The object of the present invention is a crushing step of an easy level for the juice of noni fruit; Adding KMFzyme PC or KMF-2 as a complex enzyme in which each enzyme alone and pectinase and cellulase are mixed to the crushed noni fruit obtained in the above step, followed by pre-enzyme treatment at 50 to 60°C; Extracting and filtering the noni fruit subjected to enzyme treatment in the above step to prepare noni juice, and measuring the juice yield, pH, soluble solid content, and organic acid thereof; It consists of inoculating the concentrated solution under reduced pressure with 20°Brix of the noni juice obtained in the above step and then inoculating the complex lactic acid strain in Lactobacillus , followed by fermentation and aging, and the sugar content, pH, organic acid content, and total polyphenol content of the noni fermentation concentrate obtained here And by analyzing the antioxidant activity through DPPH-radical scavenging ability, it was achieved by preparing a noni fermentation concentrate with no off-flavor and enhanced active ingredient.

The present invention has the effect of providing a Noni fermentation concentrate with an off-flavor control and enhanced active ingredients, and provides a method for producing a Noni fermentation concentrate with enhanced active ingredients and reduced off-flavor, thereby enhancing the active ingredients of Noni fruit and improving consumer preference. It has an excellent effect in providing a concentrate.

1 is a diagram showing a schematic diagram of a fermentation concentrate manufacturing process using noni fruit according to the present invention.
Figure 2 is a result of comparing the measurement of organic acid content before and after fermentation of the fermentation concentrate using the present invention Noni fruit.
3 is a result of measuring DPPH radical scavenging ability of a 100-fold dilution of fermentation concentrate using the present invention Noni fruit.
Figure 4 is a measurement result of ABTS radical scavenging ability of a 100-fold dilution of fermentation concentrate using the present invention Noni fruit.
5 is an organic acid measurement result using HPLC of the fermentation concentrate using the present invention Noni fruit.
6 is a measurement result of free sugar using HPLC of the fermentation concentrate using the present invention Noni fruit.
7 is a result of analysis of sensory changes before and after fermentation and aging of the present invention Noni juice.
8 is an electronic nose analysis result of the content of odor components before and after concentrated fermentation of Noni juice according to the present invention.
9 is a result of analyzing the content of Scopoletin, a functional ingredient of a noni juice concentrated fermentation broth according to the present invention and a conventional product.
10 and 11 are DDPH and ABTS analysis results of the product according to the present invention, respectively.

The sample used in the present invention was a noni fruit from Vietnam, the enzyme pectinase and cellulase were purchased from Novoenzyme (USA), and KMFzyme PC was purchased from KMF (Korea).

The experimental results of the present invention are expressed as mean values and standard deviations measured by repeating three or more times, and statistical analysis of each experimental result is performed using a one-way ANOVA (one-way ANOVA) program using the SPSS (version 25.0, IBM Co.) program. ) Was performed, and a significant difference was verified at the level of 0.05% with Duncan's multiple range test.

Hereinafter, the present invention will be described in more detail according to examples. The following examples are only intended to illustrate the present invention and are not intended to limit the scope of the present invention.

Noni juice manufacturing method with enhanced yield and active ingredients

Noni unripe fruit 200 g were fermented at the same concentration and for the same time by different types of enzymes (A, B, C and D) as shown in Table 1, and then juiced and filtered to prepare noni juice. The most suitable enzyme for noni juice was first selected by measuring the change in yield, pH, soluble solids content, polyphenolic compound content, antioxidant activity, and organic acid content that is believed to affect the characteristic odor of noni.

Enzymes used to make Noni juice Sample Enzyme Optimum hydrolysis conditions Temp.(℃) pH Control Non - - A Pectinase 30-60 4.5~6.0 B Cellulase 50-60 3.0~5.0 C (KMFzyme PC) A+B combination (75:25) 50-60 3.5-5.5 D(KMF-2) A+B combination (50:50) 30-60 4.0-5.0

[Experimental Example 1] Measurement of the yield, pH, and soluble solid content of noni juice according to the types of enzymes (A, B, C and D) The yield of the noni juice prepared according to Example 1 was used by measuring the weight of the final juice It was calculated as a percentage of the amount of raw materials, and the pH and soluble solid content were measured using a pH meter (Metrohm 691, Metrohm UK Ltd., Herisau, Switzerland) and a digital sugar content meter (PR-101, Atago Co., Japan), respectively. .

The difference in the content of the components according to the type of enzyme added was shown, and the results are shown in Table 2. It was found that the yield and the soluble solid content increased when the enzyme was treated compared to the control group not treated with the enzyme. The yield was higher when using complex enzymes (C and D) than using pectinase (A) and cellulase (B) alone, among which the yield and soluble solid content of the present invention complex enzyme KMFzyme PC (C) These enzymes were significantly higher than those of KMF-2(D), and the complex enzyme (C), which was mixed with pectinase and cellulase in a weight ratio of 75:25, was higher than that of the complex enzyme (D) and was found to be the most effective.

Noni juice yield, pH and soluble solids content depending on the type of enzyme Sample Extract yield
(%, w/w) pH Soluble solids content
(°Brix) Control 46.1±0.28 ^1)D2) 4.58±0.01 ^A 5.6±0.07 ^C A 55.4±0.14 ^B 4.55±0.02 ^A 6.4±0.14 ^B B 48.8±0.21 ^C 4.54±0.04 ^B 5.8±0.21 ^C C 57.8±0.14 ^A 4.24±0.02 ^B 6.8±0.14 ^A D 55.9±0.35 ^B 4.33±0.01 ^B 6.5±0.14 ^B

1) Values are mean±SD(n=3). 2) Means with different superscripts(A-D) in the same raw are significantly different(<0.05) by Duncan’s multiple range test.

[Experimental Example 2] Measurement of antioxidant activity and active ingredient content of Noni juice according to the type of enzyme

The antioxidant activity of the Noni juice prepared according to Example 1 and the total polyphenol content as an active ingredient were measured using DPPH-radical scavenging activity and the Folin-Ciocalteu (FC) method, respectively.

The results of measuring organic acid antioxidant activity and total polyphenol content before and after fermentation of Noni juice according to the type of enzyme used are shown in FIGS. 2 and 3. DPPH-radical scavenging ability, an indicator of antioxidant activity and total polyphenol content according to the type of enzyme (A, B, C, and D) was also the highest in the C enzyme-treated group, and pectinase and cellulase were mixed in a ratio of 75:25. Complex enzyme C (referred to as'KMFzyme PC') was found to be the most effective in preparing noni juice enriched with the active ingredient of the present invention.

Total Polyphenolic Compound Content and DPPH-radical Scavenging Ability of Noni Juice by Enzyme Type Sample Total polyphenol (mg/100 g) DPPH-radical scavenging ability (%) Control 226.23±32.64 ^1)B2) 54.03±0.08 ^B A 226.04±89.75 ^B 52.61±0.54 ^B B 245.85±10.88 ^A 58.60±1.31 ^AB C 254.31±16.32 ^A 62.51±0.38 ^A D 247.77±38.07 ^A 56.09±4.85 ^B

1) Values are mean±SD(n=3). 2) Means with different superscripts(A-D) in the same raw are significantly different(<0.05) by Duncan’s multiple range test.

Therefore, when comparing the yield, soluble solid content, total polyphenol content, and DPPH-radical scavenging ability measurement results of Noni juice through complex enzyme C, the ratio of pectinase and cellulase was 75:25 rather than using a single enzyme. It was found that the use of mixed complex enzyme C (KMFzyme PC) was most effective.

Optimization of Enzyme Treatment Conditions for Noni Juice Using Complex Enzyme C

According to the results of Experimental Examples 1 and 2, noni juice was prepared using a complex enzyme C (KMFzyme PC) in which pectinase and cellulase were most preferably mixed in a 75:25 ratio. At this time, the concentration of the enzyme and the reaction time were treated with different concentrations, and then juiced and filtered to prepare noni juice.

[Experimental Example 3] Measurement of yield, pH, and soluble solid content of noni juice at different concentrations and times of enzyme treatment

The yield, pH, and soluble solid content of the noni juice prepared according to Example 2 were measured in the same manner as in Experimental Example 1.

The analysis results according to the enzyme treatment concentration are shown in Table 4. The higher the concentration of complex enzyme C treated, the higher the yield, but no significant increase was observed at concentrations of 0.1% or more, and the soluble solid content containing the active ingredient also decreased after 0.1%.

The analysis results according to the enzyme treatment time are shown in Table 5. There was no significant difference in the soluble solid content according to the enzyme treatment time, and the yield tended to increase as the treatment time increased, but no significant increase was observed after 1 hour.

Therefore, it was found that the complex enzyme C according to the result of Example 1 was added at a concentration of 0.1% and treated for 1 hour to be the most efficient and economical for producing Noni juice.

Extraction yield, pH and soluble solids content of Noni juice according to complex enzyme C (KMFzyme PC) treatment by concentration Concentration(%) Extract yield
(%, w/w) pH Soluble solids content
(°Brix) 0.05 43.22±1.85 ^1)B 3.92±0.01 ^B 8.55±0.07 ^B 0.10 50.79±2.21 ^A 3.98±0.01 ^A 8.95±0.07 ^A 0.15 54.06±0.92 ^A 3.84±0.01 ^B 8.65±0.07 ^B

1) Values are mean±SD(n=3). 2) Means with different superscripts(A-D) in the same raw are significantly different(<0.05) by Duncan’s multiple range test.

Extraction yield, pH and soluble solid content of Noni juice with different enzyme treatment times Time(hr) Extract yield
(%, w/w) pH Soluble solids content
(°Brix) 0.5 46.27±2.81 ^1)B2) 3.93±0.01 ^NS 8.90±0.14 ^NS 1.0 53.55±2.21 ^A 3.93±0.01 8.60±0.28 1.5 52.72±0.43 ^AB 3.94±0.02 8.75±0.21

1) Values are mean±SD(n=3). NS is not significant. 2) Means with different superscripts(A-D) in the same raw are significantly different(<0.05) by Duncan’s multiple range test.

[Experimental Example 4] Measurement of antioxidant activity and active ingredient content of Noni juice at different concentrations and times of enzyme treatment

The antioxidant activity and active ingredient content of Noni juice prepared according to Example 2 were measured in the same manner as in Experimental Example 2, and the results are shown in Tables 6 and 7.

It was found that the total polyphenol content increased as the concentration of enzyme treatment increased, but there was no significant difference at concentrations higher than 0.1%, and DPPH-radical scavenging activity was also highest in the group treated with the enzyme at 0.1% concentration. After 1 hour of enzyme treatment, the total polyphenol content decreased, and DPPH-radical scavenging ability increased until 1 hour of treatment, and then rapidly decreased (FIG. 3).

Therefore, it was found that treatment for 1 hour by adding the complex enzyme according to the result of Example 1 at a concentration of 0.1% was most effective in enhancing the antioxidant activity and active ingredient content of Noni juice. (Fig. 4).

Total polyphenols and DPPH-radical scavenging activity of the primary fermentation broth of Noni fruit by enzyme concentration Concentration(%) Total polyphenol (mg/100 g) DPPH-radical scavenging ability (%) 0.05 231.42±13.60 ^1)B2) 62.02±2.31 ^C 0.10 242.00±5.44 ^AB 86.07±0.31 ^A 0.15 245.85±21.76 ^A 73.72±1.15 ^B

1) Values are mean±SD(n=3). 2) Means with different superscripts(A-D) in the same raw are significantly different(<0.05) by Duncan’s multiple range test.

Total Polyphenols and DPPH-radical Scavenging Ability of Primary Fermentation Broth of Noni Fruits by Fermentation Time Time(hr) Total polyphenol (mg/100 g) DPPH-radical scavenging ability (%) 0.5 257.77±10.88 ^1)A2) 68.06±4.69 ^A 1.0 252.58±19.04 ^AB 70.24±1.31 ^A 1.5 248.35±19.04 ^B 49.71±3.15 ^B

1) Values are mean±SD(n=3). 2) Means with different superscripts(A-D) in the same raw are significantly different(<0.05) by Duncan’s multiple range test.

Fermentation and maturation using complex lactic acid bacteria after concentration of Noni juice using complex enzyme C (KMFzyme PC)

According to the results of Examples 1 and 2, the following complex lactobacillus in Lactobacillus for Malolactic fermentation 0.1% by weight of Noni juice treated with 0.1% concentration for 1 hour was concentrated under reduced pressure and concentrated to 20°Brix. It was most preferable to inoculate and ferment and mature for 7 days or longer.

According to the present invention, as a result of the experiment, various lactic acid bacteria were applied to the fermentation of noni juice pretreated with the enzyme, but the most preferable complex lactic acid bacteria were Lactobacillus casei and Lactobacillus plantanum , and the two strains were mixed in a 1:1 (w/w) weight ratio. The composite strain was most preferred.

And complex enzyme C (KMFzyme PC) properties used in the present invention are presented in Table 8.

Characteristics of KMFzyme PC (KMF, Korea) Product characteristics Color Brown Physical form Liquid Odor Medicinal fermentation Solubility receptivity Storage temperature 0~10℃(32~50℉) Packing unit 20kg Product specification Pectinase unit PGNU 3300 PGNU/g (lower limit) PH 3.5~5.5 Total viable count 50,000/g(upper limit) E.Coli ND Heavy metal Pb Max 5 ppm
Ar Max 3 ppm
Cd Max 0.5 ppm
Ag Max 0.5 ppm

[Experimental Example 5] Contents of nutritional and functional ingredients according to concentration, fermentation, and aging of Noni juice

The content of nutritional and functional ingredients according to the concentration, fermentation, and aging process of Noni juice was measured. Free sugar and organic acid contents were analyzed using HPLC (Agilent 1260). The sample was filtered through a 0.45 μm syringe filter and used as a sample. Free sugar analysis for fructse, glucose, sucrose, and maltose, and organic acid analysis for oxalic acid, citric acid, tartaric, malic, succinic, lactic, and acetic acid were performed. The content of each component was calculated through a calibration curve (r ² =0.99) for the standard product (Fig. 5).

As a result of measuring the free sugar content of concentrated noni juice (later, noni concentrate), the glucose content was highest, followed by fluctose and maltose, and sucrose was not detected. As a result of organic acid analysis of the Noni concentrate, the malic acid content was significantly higher than that of other organic acids, and the difference in the content of the other organic acids was significantly lower (FIG. 6).

As a result of analysis of the free sugar and organic acid content of Noni concentrate (hereinafter referred to as Noni fermentation concentrate) that went through the fermentation and aging process after concentration, the content of glucose and malic acid decreased and the lactic acid content increased than that of Noni concentrate, resulting in normal “Malolactic fermentation”. Was confirmed.

In addition, it was confirmed that the content of all organic acids except succinic acid increased in the fermented and aged noni fermented concentrate than in the noni concentrate, and thus the content of organic acids increased with fermentation and aging.In particular, the content of lactic acid increased, resulting in sensory flavor. Change was expected.

[Experimental Example 6] Sensory change through concentration, fermentation and aging of Noni juice

Sensory evaluation of the taste, aroma, color and acceptability of Noni juice, Noni concentrate, and Noni fermentation concentrate were performed. A 9-point scale (“very bad” 1 point, “very bad” 2 points, “slightly bad” 3 points, “bad” 4 points, “normal” 5 points, ”good“ 6 points, ” The results were analyzed by using the "Slightly Good" 7 points, "Very good" 8 points, and "Very good" 9 points) method, and the result values were analyzed through the QDA (Quantitative Descriptive Analysis) spider web (Fig. 7).

Noni juice, noni concentrate, and noni fermentation concentrate showed the highest taste, aroma, and overall preference, and the sensory scores for taste, aroma, and color of noni juice prepared through enzyme treatment were higher than that of concentrate and fermentation concentrate. Appeared high. It was found that the taste, aroma, and color of Noni juice became darker due to the concentration process for nutritional and functional improvement, and the overall preference decreased. However, during the fermentation and aging process, the sensory sensory for taste and aroma was improved except for color, and in particular, the sensory sensory for taste was improved, showing a level similar to that of the juice before concentration, and the overall symbol also increased.

According to the present invention, malolactic fermentation was performed through pre-enzyme treatment and later lactic acid fermentation to suppress off-flavor of Noni juice and to prepare Noni fermentation concentrate with enhanced active ingredient without the addition of additives such as other additives or sweeteners. , An excellent effect was achieved in preparing a novel Noni fermentation concentrate with increased overall acceptability.

[Experimental Example 7] Comparison of odor component content through electronic nose analysis

In order to measure the odor component of Noni, the sensor-type electronic nose analysis equipment (RQ Box, Alpha Mos, USA), which is an analysis equipment for food, is used to extract samples before concentrated fermentation (A), fermented and aged samples after concentration (B) and existing products ( As a result of measuring the odor component content of C), after concentrated fermentation, the odor component was reduced by more than 80%, and the odor component content of the noni fermentation concentrate (B) according to the present invention was 5.6% (94.4% reduced) compared to the existing product (C), 18 It was confirmed to be more than twice as low (Fig. 8). Experimental analysis conditions are shown in Table 9 below.

[Experimental Example 8] Comparative Analysis of Quality and Ingredient Content of Noni Fermentation Concentrate and Existing Products

Analysis of the basic quality and functional ingredient content of the present Noni fermentation concentrate and six commercial Noni products were conducted. The noni fermentation concentrate of the present invention is expected to have higher distribution safety than commercial products with a pH of 3.6 or higher because the pH of the noni fermentation concentrate of the present invention is less than 3.5, whereas the noni fermentation concentrate does not generate sediment, serious sediment occurs in 4 out of 6 commercial products. Confirmed (Table 10).

In addition, as a result of analysis of the content of scopoletin, which is known as an anti-inflammatory functional ingredient of Noni, scopoletin was not detected in two of the six commercial products, and the four products in which scopoletin was detected were also lower in content than the fermentation concentrate of Noni of the present invention (Fig. 9).

As a result of measuring the total polyphenol content, which is widely known as an antioxidant functional ingredient, all six commercial products were found to be lower than 1.18mg/g of Noni fermentation concentrate, which is the research and development product of the present invention (FIG. 10), and DPPH and ABTS analysis result of the present invention Noni fermentation concentrate It was found to be higher than 6 products on the market and showed excellent antioxidant activity (FIG. 11).

division Serial number type Food type Soluble solids
Content (°Bx) Total acidity
(%, based on lactic acid) pH Presence or absence of sediment Invention product One Liquid Concentrated fruit juice 20.1 2.613 3.40 radish Commercial product 2 Liquid Liquid tea 9.2 0.630 3.83 U 3 Liquid Fruit and vegetable juice 7.5 2.943 3.35 U 4 Liquid Liquid tea 7.2 1.035 3.98 radish 5 Liquid Fruit and vegetable juice 7.8 0.450 3.65 radish 6 Liquid Fruit and vegetable juice 7.0 1.179 3.63 U 7 Liquid Fruit and vegetable juice 10.3 0.495 3.62 U Average 8.17 1.12 3.68 -

Claims (9)

delete delete A pre-enzyme treatment step of enzymatic treatment by first adding a complex enzyme to the crushed noni fruit; Extracting and filtering the noni fruit obtained in the enzyme treatment step to obtain noni juice; In the method for producing a noni fermentation concentrate consisting of a fermentation step after the noni juice obtained in the juice and filtration step is decompressed and concentrated to 20° Brix, and then a complex lactic acid strain is inoculated and fermented and aged;
The complex enzyme has a pectinase and cellulase combination ratio of 50:50 (w/w) or 75:25 (w/w), an enzyme concentration of 0.1% (w/w), and treatment at 50-60° C. for 30 minutes or more The method for producing Noni concentrate, characterized in that the complex lactic acid strain is fermented for 7 days or more by inoculating 0.1% by weight of a mixed strain of L.casei and L.plantarum strains in a weight ratio of 1:1 (w/w). delete delete delete delete delete Noni fermentation concentrate characterized in that it is manufactured by the method of claim 3 to suppress off-flavor and increase acceptability, and has a total polyphenol content of 1.18 mg/g or more and pH 3.5 or less.

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