KR102160689B1 - Natural additive juice manufacturing method using plant cell degrading enzyme, natural additive juice manufactured by the same - Google Patents

Abstract

The present invention relates to a natural additive juice manufacturing method using a plant cell degrading enzyme and natural additive juice using a plant cell degrading enzyme manufactured by the same. The natural additive juice manufacturing method of the present invention comprises: a first step of washing and cutting a natural additive; and a second step of stirring 0.5-2.5 parts by weight of the plant cell degrading enzyme based on 100 parts by weight of the cut natural additive. The present invention increases efficiency of a manufacturing process and overall preference by increasing a filtered extraction yield, a soluble solid content, and a reducing sugar content.

Description

Natural additive juice manufacturing method using plant cell degrading enzyme, natural additive juice manufactured by the same}

The present invention relates to a method for preparing a natural additive juice using a plant cell degrading enzyme, and to a natural additive juice using a plant cell degrading enzyme prepared thereby, and more specifically, the filtered extraction yield, soluble solid content, and reducing sugar content are high. The present invention relates to a natural additive juice manufacturing method using a plant cell degrading enzyme to increase the manufacturing process efficiency as well as to increase the overall acceptability, and a natural additive juice using the plant cell degrading enzyme produced thereby.

As the income level of the people improved and interest in health increased, foods with nutritional and palatable functions as well as physiological functions to prevent aging, chronic diseases, and adult diseases became preferred. Accordingly, research on functional food and functional food material processing technology that is manufactured by processing natural additives is actively being conducted.

Accordingly, in the relevant technical field, there is a need for technology development to increase the efficiency of a manufacturing process for juice containing various physiological functions using a fruit or vegetable raw material corresponding to a natural additive.

Korean Patent Application Application No. 10-2019-7036248 (2018.06.05) "Juice EXTRACTOR" Korean Patent Application No. 10-2018-0014727 (2018.02.06) "Noni Mango Juice and its manufacturing method (THE JUICE COMPRISING NONI AND MANGO, AND THE MANUFACTURING METHOD OF THE SAME)"

The present invention is to solve the above problems, and the extraction yield, soluble solid content, and reducing sugar content are high, so as to increase the manufacturing process efficiency, as well as to increase the overall acceptability, natural additive juice production using plant cell degrading enzymes The method is to provide a natural additive juice using a plant cell degrading enzyme prepared thereby.

In addition, the present invention is a method for producing natural additive juice using a plant cell degrading enzyme to effectively remove impurities in a multi-stage filtration process and induce an efficient enzymatic reaction in the filtration process, and a natural additive juice using the plant cell degrading enzyme prepared thereby It is to provide.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, a method for producing a natural additive juice using a plant cell degrading enzyme according to an embodiment of the present invention comprises: a first step of washing and cutting the natural additive; And a second step of stirring 0.5 to 2.5 parts by weight of the plant cell degrading enzyme based on 100 parts by weight of the cut natural additive. It may be characterized in that it includes a.

At this time, the natural additives are noni, aronia, wild berry, raspberry, strawberry, raspberry, cranberry, lingonberry, gooseberry, gojiberry, elderberry, Contains at least one of blueberry, blackberry, redcurrant, blackcurrant, whitecurrant, tomato, garlic, cabbage, brucoli, paprika, leek, green onion It can be characterized by that.

In order to achieve the above object, the natural additive juice using the plant cell degrading enzyme according to the embodiment of the present invention is prepared by stirring a predetermined part by weight of the plant cell degrading enzyme with respect to the natural additive, but based on 100 parts by weight of the natural additive. It may be characterized by consisting of 0.5 to 2.5 parts by weight of plant cell degrading enzyme.

The method for preparing a natural additive juice using a plant cell degrading enzyme according to an embodiment of the present invention, the natural additive juice using a plant cell degrading enzyme prepared thereby, has a high filtered extraction yield, a soluble solid content, and a reducing sugar content, so the manufacturing process efficiency In addition to increasing the value, it is possible to provide an effect of increasing the overall acceptability.

In addition, the natural additive juice manufacturing method using plant cell degrading enzyme according to another embodiment of the present invention, the natural additive juice using the plant cell degrading enzyme prepared thereby, effectively removes impurities in the multi-stage filtration process and It can provide an effect that can induce an efficient enzymatic reaction.

1 is a flow chart showing a method for producing a natural additive juice using a plant cell degrading enzyme according to an embodiment of the present invention.

Hereinafter, a detailed description of a preferred embodiment of the present invention will be described with reference to the accompanying drawings. In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted.

1 is a flow chart showing a method for producing a natural additive juice using a plant cell degrading enzyme according to an embodiment of the present invention. 1, natural additives (fruits and vegetables) are washed (S11). More specifically, the raw material of fruits or vegetables, which are natural additives, is a raw material for health functional fruit and vegetable beverages generally used in the art, and the kind is not particularly limited, but, for example, noni, aronia, wild berry, bokbunja, strawberry, raspberry (raspberry), cranberry, lingonberry, gooseberry, gojiberry, elderberry, blueberry, blackberry, redcurrant, Blackcurrant, and whitecurrant, or tomato, garlic, cabbage, brucoli, paprika, leek, green onion, and the like may be included.

In particular, by using a raw material containing noni as a fruit or vegetable raw material, the active ingredient can be sufficiently extracted, and the preservation property is further improved. In addition, it is possible to sufficiently extract fibrous components, and by activating kidney and intestinal functions, there is an effect that the effect of promoting the metabolism of the body (such as waste products) is more excellent.

Noni, whose scientific name is Morinda Citrifolia, has been planted in the volcanic soil of Polynesia, South Pacific Islands, Tonga, Tahiti, Hawaii, Malaysia and China for 2000 years. As such, the fruits, leaves, roots, stem seeds, etc. have been widely used as natural remedies in the South Pacific region along with aloe vera, kelp, papaya, and pacnogerol. Such noni contains ingredients such as Xeronine, Proxeronase, Serotonin, and Anthraquinones, which help digestion when ingested, reduce pain, and are effective against hypertension and cancer. Turned out to be. In addition, since Noni contains a wealth of 70 kinds of useful ingredients for the human body, such as 17 kinds of various amino acids and minerals, Noni extract functions to enhance the human body's natural healing power by strengthening the human immune system when ingested. , As it contains excellent antioxidants, it is known to play a role in helping the body to remove harmful oxygen by itself. In addition, Noni extract is known to support proper digestion when ingested so that cells can absorb more nutrients, and because it is beneficial to various tissues of the human body, it is known to give healthy shine to hair and maintain elasticity of the skin. Although noni is beneficial to the human body as described above, there is a problem that it has not been popularized due to the unpleasant odor peculiar to noni. In addition, beverages using noni are artificial sweeteners such as honey and sugar to remove the unpleasant odor peculiar to noni. Because it is manufactured by adding, there is a problem that does not satisfy the taste of health-oriented modern people.

However, according to the method for producing natural additive juice using plant cell degrading enzyme according to an embodiment of the present invention, and natural additive juice using plant cell degrading enzyme prepared thereby, it can be popularized by removing the sour taste and unpleasant smell peculiar to Noni. Juice can be prepared, and artificial sweeteners such as honey and sugar included in conventional beverages using noni are not added, so that the effect of satisfying the taste of health-oriented modern people is excellent.

After the step (S11), the washed natural additive is cut (S12).

After the step (S12), 0.5 to 2.5 parts by weight of the plant cell degrading enzyme is stirred based on 100 parts by weight of the cut natural additive, but it is preferable to add a weight ratio of cellulase and pectinase at 1:1 (S13).

On the other hand, by heating the raw material cut between the step (S12) and step (S13) for 10 to 20 seconds at a temperature of 90 to 110 ℃, it is possible to first sterilize the fruit or vegetable raw material.

The plant cell degrading enzyme used in the present invention can improve the yield and physiological functionality of the extract of natural additives by utilizing cellulase and pectinase.

Here, it is preferable to mix the cellulase as a plant cell degrading enzyme in a weight ratio of 1: 1 to 0.5 to 2.5 parts by weight based on 100 parts by weight of the natural additive.

On the other hand, in order to examine the performance of the plant cell degrading enzyme, noni was selected as a natural additive, and the grinding was performed and the noni and deep sea water were mixed at a weight ratio of 10:1, and the yield was improved and the content of bioactive substances was improved. In order to select a suitable type of enzyme that can be increased, the cellulase alone group (the 1st experiment group), the pectinase alone group (the 2nd experiment group), the cellulase and the pectinase 1: 1 weight ratio mixed addition group (the 3rd Experimental group), cellulase and pectinase 1: mixed addition group at a weight ratio of 1.12 (the fourth experimental group), cellulase and amylase 1: mixed addition group at a weight ratio of 1: 1 (the fifth experimental group), cellulase, pectinase and The amylase 1: 1: 1 weight ratio was divided into a mixed addition group (6th experiment group) and a control group without enzyme treatment, and the enzyme treatment concentration in the 1st to 6th experimental groups was based on 100 parts by weight of natural additives. 0.53 parts by weight was added to the Erlenmeyer flask, and reacted for 4 hours at 70° C. at 90 rpm using a hot plate stirrer (SJ808H, Sejong, Korea), and the reaction solution was collected at 1 hour intervals. Here, in the treated group to which amylase was added, another reaction was first performed, then amylase was added, and the reaction was carried out at 70°C. After each enzyme treatment, for an enzyme experiment, it is treated for 30 minutes at a central temperature of around 80° C., and the reaction solution is the first filtration of step (S15) of FIG. 1, the second filtration of step (S16), and step (S18) Filtered by the third filtration method

As a first experiment, an experiment was conducted for "yield and soluble solid content of enzyme-treated natural additives". That is, in order to improve the yield and physiological activity of natural additives, the natural additives were decomposed by time and enzymes, heat treated, filtered, and then the yield of the extract was measured. The soluble solid content was determined by brix sugar content meter (DR-A1, Atago, Tokyo). , Japan).

Accordingly, in order to improve the yield and physiological activity of the natural additive, the natural additive was decomposed by time and enzyme, followed by heat treatment, and the filtered extraction yield and soluble solid content were shown in Tables 1 and 2 below.

process Processing time One 2 3 4 Control 34.24±0.12 1st experimental group 35.52±2.17 36.95±0.62 37.16±0.33 38.40±0.14 2nd experimental group 35.21±1.20 35.93±0.87 36.36±0.48 37.50±1.04 3rd experimental group 38.33±0.21 38.70±0.40 39.47±0.12 40.90±1.65 4th experimental group 39.34±0.58 39.74±1.09 40.13±0.18 41.51±0.36 5th experimental group 38.37±0.32 38.87±0.32 39.83±0.32 40.58±0.63 6th experimental group 39.40±0.68 39.56±0.21 40.12±0.83 41.37±0.26

Referring to Table 1, the yield of the enzyme-treated natural additives was very low, about 38.84% when the enzyme was not treated, but the first experimental group was 35.52 to 38.40%, the second experimental group was 35.21 to 37.50%, and the third experimental group was 38.33. The yield was different depending on the type of enzyme, with ~40.90%, 39.34~41.511% in the 4th experimental group, 38.37-40.58% in the 5th experimental group, and 39.40~41.37% in the 6th experimental group. It was found that the yield increased significantly as the enzyme treatment time increased.

That is, it was found that the complex enzyme treatment group by the enzyme treatment showed higher extraction yield than the control group using the single enzyme.

process Processing time One 2 3 4 Control 6.23±0.12 1st experimental group 7.34±0.15 7.93±0.12 8.05±0.20 10.07±0.12 2nd experimental group 7.07±0.12 8.13±0.12 9.43±0.12 9.87±0.29 3rd experimental group 9.12±0.23 11.23±0.06 11.57±0.26 13.18±0.29 4th experimental group 8.23±0.06 9.13±0.12 10.57±0.12 12.53±0.06 5th experimental group 9.13±0.12 10.03±0.25 11.23±0.25 11.87±0.12 6th experimental group 8.53±0.06 9.07±0.12 9.00±0.00 10.73±0.12

Next, referring to Table 2, the change in the content of soluble solids was 6.23° Brix in the case of the control group without enzyme treatment. However, in the first experimental group, the soluble solid content significantly increased as the treatment time increased from 7.34 to 10.07 °Brix. In the case of the second experimental group, 7.07 to 9.87°Brix was higher than that of the control group, but it was significantly lower than that of the other experimental groups. The 5th experimental group was 9.13~11.87°Brix, and the 6th experimental group was 8.53~10.73 Brix, which showed significantly higher soluble solid content than other experimental groups together with the 3rd experimental group.

That is, when starch hydrolase and pectinase were mixed, rather than enzymatic treatment alone, the content of soluble solids increased.

As a second experiment, an experiment was conducted on the "reducing sugar content of the enzyme-treated natural additive". That is, in order to enhance the yield and physiological activity of the natural additive, the natural additive was subjected to enzymatic decomposition by time, followed by heat treatment, and the reducing sugar content of the filtered extract was measured. The reducing sugar content was measured using the DNS (dinitrosalicylic acid) method (Miller GL 1959).

Accordingly, in order to improve the yield and physiological functionality of the natural additive, the natural additive was subjected to enzymatic decomposition by time, followed by heat treatment, and the results of measuring the change in the reducing sugar content of the filtered extract are shown in Table 3.

process Processing time One 2 3 4 Control 3.01±0.12 1st experimental group 5.23±0.25 5.29±0.31 5.34±0.15 5.45±0.09 2nd experimental group 5.12±0.21 5.19±0.42 5.21±0.08 5.28±0.09 3rd experimental group 9.01±0.28 9.12±0.24 9.23±0.08 9.27±0.17 4th experimental group 8.23±0.07 8.25±003 8.31±0.08 8.38±0.03 5th experimental group 8.34±0.11 8.45±0.09 8.54±0.12 8.65±0.15 6th experimental group 7.23±0.02 7.34±0.07 7.45±0.15 8.02±0.05

The reducing sugar content of the control group without enzyme treatment was 3.01 mg%, but in the first experimental group 5.23 to 5.45 mg%, in the second experimental group 5.12 to 5.28 mg%, in the third experimental group 9.01 to 9.27 mg%, in the fourth experimental group 8.23 It was found to be ~8.38 mg%, 8.34 to 8.65 mg% in experimental group 5, and 7.23 to 8.02 mg% in experimental group 6.

As a third experiment, a "sensory test" was investigated.

In other words, students of the Department of Food and Nutrition, who enzymatically decompose noni with natural additives by time, heat treated, and trained on the ability to discriminate about taste, aroma, color, and general preferences in order to measure the sensory test of the filtered extract. After selecting a name and conducting education on the evaluation method and evaluation characteristics of the sample, after randomly arranging and distributing samples with three-digit random numbers, I hate the taste, aroma, color, texture, and overall acceptability of the sample. It was measured according to the Likert 5-point scale method with 1 point (dislike extremely), 3 points for neither like nor dislike, and 5 points for like extremely.

Accordingly, in order to improve the yield and physiological functionality of natural additives, enzymes are added to natural additives, hydrolyzed by time, heat treated, and filtered extracts are evaluated for taste, aroma, color and overall acceptability using a 7-point scale. The results of measuring the sensory evaluation were shown in Table 4 below.

process Processing time One 2 3 4 Sweet 1st experimental group 5.12±0.10 5.23±0.11 5.34±0.17 5.45±0.09 2nd experimental group 5.31±0.08 5.34±0.05 5.54±0.08 5.64±0.08 3rd experimental group 6.23±0.08 6.45±0.11 6.75±0.08 6.85±0.07 4th experimental group 5.98±0.09 6.12±0.13 6.23±0.15 6.34±0.13 5th experimental group 5.21±0.08 5.25±0.07 5.35±0.08 5.43±0.08 6th experimental group 5.34±0.11 5.45±0.08 5.56±0.04 5.65±0.05 Sourness 1st experimental group 4.98±0.13 5.05±0.09 5.12±0.12 5.16±0.11 2nd experimental group 5.12±0.11 5.23±0.09 5.34±015 5.12±0.08 3rd experimental group 4.34±0.05 4.54±0.10 4.58±0.13 4.63±0.12 4th experimental group 4.43±0.08 4.63±0.12 4.67±0.15 4.78±0.11 5th experimental group 5.03±0.05 5.12±0.07 5.18±0.08 5.23±0.15 6th experimental group 4.76±0.07 4.87±0.07 4.93±0.06 4.99±0.07 Flavor 1st experimental group 4.56±0.17 4.61±0.13 4.71±0.18 4.78±0.11 2nd experimental group 5.06±0.11 5.12±0.08 5.18±0.11 5.23±0.08 3rd experimental group 6.23±0.11 6.45±0.11 6.56±0.07 6.57±0.09 4th experimental group 5.91±0.08 5.98±0.07 6.02±0.08 6.12±0.11 5th experimental group 5.07±0.08 5.12±0.06 5.22±0.12 5.27±0.13 6th experimental group 5.12±.011 5.18±0.16 5.21±0.08 5.24±0.11 Color 1st experimental group 5.12±0.12 5.18±0.09 5.21±0.12 5.16±0.17 2nd experimental group 5.04±0.11 5.07±0.09 5.12±0.15 5.17±0.08 3rd experimental group 5.45±0.05 5.56±0.10 5.65±0.13 5.78±0.09 4th experimental group 4.98±0.08 5.01±0.08 5.12±0.08 4.96±0.11 5th experimental group 5.23±0.05 5.20±0.07 5.12±0.08 4.76±0.15 6th experimental group 4.91±0.07 5.10±0.07 5.21±0.07 5.26±0.07 Overall
acceptance 1st experimental group 5.02±0.08 5.08±008 4.76±0.08 5.12±0.05 2nd experimental group 4.74±0.05 4.86±0.05 4.98±0.09 4.78±0.11 3rd experimental group 6.24±0.08 6.25±0.05 6.12±0.16 6.17±0.07 4th experimental group 5.84±0.05 5.28±008 5.54±0.11 5.84±.011 5th experimental group 4.94±0.11 5.06±0.05 4.80±0.23 4.66±0.11 6th experimental group 5.28±028 5.42±0.13 5.52±008 5.32±0.13

That is, referring to Table 4, the value of the control group without enzyme treatment was taken as a standard of 5 points, and as a result of comparative evaluation with the enzyme treatment group, in the case of sweet taste and color, the sensory evaluation score when enzyme treatment was generally It was higher than that of the control group. In the case of sour taste, depending on the enzyme treatment group, there were treatment groups with low sensory evaluation scores and high treatment groups, but in the third experimental group, it was lower than that of the control group.

In terms of overall acceptability, the highest acceptability was shown in the third experimental group in which the weight ratio of cellulase and pectinase was mixed at 1.12:1. Overall, compared to the control group not treated with enzymes, it was superior in preference to enzyme treatment, yield and sugar content. The back was also found to increase.

After the enzyme inoculation according to step (S13), fermentation is performed in a fermentation chamber for 1 to 30 days at 35 to 55°C (S14). That is, the raw material of the natural additive stirred with the plant cell degrading enzyme in step S13 is added to the fermentation vessel without mixing with purified water, sugar or other additives. The aging process may be performed at 35 to 55°C for 1 to 30 days or more. As time elapses according to aging, the fermented product of the natural additive agitated with the plant cell degrading enzyme changes to a liquid state, and by stirring the fermented product, a more homogeneous fermented product can be obtained.

After the step (S14), the fermented fruits and vegetables are extracted and aged for 1 to 7 hours or more at 40 to 60°C (S15).

After the step (S15), the extraction and aging process may be performed using a juicer for the fermented product of the natural additive raw material (S16).

After the step (S16), the separated natural additive juice can be carried out using a first vibrating sieve filtering device in a filter (100, 300 mesh) (S17).

More specifically, the vibrating sieve filtration device includes at least one filtration net in the form of a mesh (100, 300 mesh) therein, thereby removing debris and sludge from the juice of natural additives introduced from the inlet pipe unit, and then step (S18) It can be provided as a secondary filtration device. For this purpose, it is preferable that a mesh-type pretreatment filter unit and a pre-carbon filter unit are formed inside the vibrating body filtration device, and the mesh-shaped grid pattern of the pre-processing filter unit and the pre-carbon filter unit through which the natural additive juice sequentially passes is 100 mesh, respectively. And by being formed in a honeycomb structure of 300 mesh, only the debris and sludge from the natural additive juice juice can be removed and the active ingredient of the natural additive juice liquid can pass.

After step (S17), it is possible to perform secondary filtration through a filter (25㎛) on the first filtered natural additive juice (S18). That is, with respect to the natural additive juice filtered first in step (S17), residual foreign matters are removed by using a moringa filter unit having a lattice-shaped diameter of 25 μm, and at the same time, 1 by proxeronine contained in the moringa. It may additionally provide a function of promoting enzyme activity in the tea-filtered natural additive juice.

On the other hand, progeronine is activated as xeronine by an enzyme called proneronase, which is involved in the cell regeneration process. Although it is not a microorganism or an enzyme, it is a kind of alkaloid extracted from a plant, and it is also called alkaloid xeronine. Alkaloid Xeronin is a kind of cell growth accelerator that promotes the enzymatic activity of cells.

This xeronine makes enzymes active in microorganisms and promotes faster cell growth, thereby overcoming environmental conditions limited by a specific environment. For example, it was found that when xeronine was supplied to microorganisms that were generating energy through fermentation in an oxygen-free state, the microorganisms produced energy through respiration. Since respiration is more efficient in energy production than fermentation, as a result, it helps the rapid growth of microorganisms and makes it active.

In addition, xeronine activates more than 1500 enzymes in the human body, binds to vitamins, minerals, antioxidants, and serotonin in the body, regenerates damaged cells to make normal cells, and restores cellular functions, and restores oxygen and nutrients to blood. It is a material that plays an essential catalytic activity for cell activities that are transported to the cells In addition, it was confirmed that this xeronine has an effect of increasing the activity of both anaerobic and aerobic microorganisms.

On the other hand, in order to manufacture a Moringa filter, Moringa fibers are prepared. For this purpose, the leaves of Moringa are removed, and the Moringa stem is vertically cut at intervals of, for example, 4.5 to 5 mm, and the longitudinally cut The moringa stem can be chipped by dividing it into quarters horizontally and vertically on the upper surface based on the center of the stem.

Thereafter, a screening step of filtering out debris or impurities from the moringa chips and a washing step of washing impurities, foreign matters, and dust on the moringa chips with water are performed. In addition, a prehydrolysis step of dissolving hemicellulose by promoting prehydrolysis by adding sulfur dioxide or sulfuric acid depending on the degree of reaction required for prehydrolysis of the washed Moringa chips using water or steam. You can also run Subsequently, moringa chips are administered to the cooker (digester), and a chemical solution composed of water, alkali and anthraquinone is injected and cooked at a high temperature to soften the moringa chips to form fibers.

The moringa fibers prepared in this way can be extracted by sufficiently loosening and loosening the lumped moringa fibers using a fibrous bundling machine. The extracted moringa yarn can be manufactured using a fabric machine as a fabric corresponding to a nonwoven fabric.

After step (S18), heat sterilization of sterilizing for a preset sterilization time (for 5 seconds) at a preset sterilization temperature (121 to 125°C) using a UHT (Ultra-High Temperature) sterilizer may be performed (S19).

After step (S19), the heat-sterilized natural additive juice liquid may be filtered through a filter (50 mesh) to perform a third filtration (S20).

In other words, in the third filtration, filtration is performed using a mesh-type filtration filter made using fibers made of 50 mesh coconut activated carbon, thereby finally increasing the inhabitation rate of microorganisms by coconut activated carbon and adsorbing harmful components. I can. Here, it is preferable to use a fiber layer made of coconut activated carbon of 2.7 to 3.2 denier.

After step (S20), it is possible to fill the natural additive juice juice according to the product-specific specifications (S21).

In another embodiment of the present invention, 100 parts by weight of the final filtered natural additive juice liquid is used as it is between steps (S20) to (S21), or based on 100 parts by weight of the final filtered natural additive juice liquid, citric acid 2 to 4 A juice solution obtained by selectively mixing additives such as weight part, 10 to 100 parts by weight of integer, 1.5 to 2 parts by weight of moringa concentrate, and other vitamin C according to preference may be prepared and filled.

After the step (S21), it is possible to perform packaging for the natural additive juice juice filling pack according to the specifications for each product (S22).

After step (S22), it is possible to perform storage and shipment of the packaging material for the natural additive juice juice filling pack (S23).

As described above, in the present specification and drawings, a preferred embodiment of the present invention has been disclosed, and although specific terms are used, this is only used in a general meaning to easily explain the technical content of the present invention and to aid understanding of the invention. , It is not intended to limit the scope of the present invention. In addition to the embodiments disclosed herein, it is obvious to those of ordinary skill in the art that other modified examples based on the technical idea of the present invention may be implemented.

Claims (3)

A first step of selecting and washing noni as a natural additive;
A second step of cutting the washed natural additives;
A third step of first sterilizing the cut natural additives by heating them at a temperature of 90 to 110° C. for 10 to 20 seconds;
Agitate 0.5 to 2.5 parts by weight of plant cell degrading enzyme based on 100 parts by weight of a mixture of natural additives subjected to grinding and deep sea water in a weight ratio of 10: 1, but cellulase and peck with plant cell degrading enzyme A fourth step of adding a weight ratio of tinase to 1:1;
A fifth step of performing fermentation in a fermentation chamber at 35 to 55° C. for 1 to 30 days;
A sixth step of aging the fermented natural additives at 40 to 60° C. for 1 to 7 hours or more;
A seventh step of performing a juice process using a juicer for the fermented product of the natural additives that have been matured;
In order to provide the separated natural additive juice liquid from the natural additive juice liquid introduced from the inlet pipe unit to remove debris and sludge, and to provide it to the secondary filtration device, a pre-treatment filter part in the form of a mesh and a pre-carbon filter part The mesh-shaped grid pattern of the pre-treatment filter unit and the pre-carbon filter unit through which the natural additive juice is sequentially passed is formed in a honeycomb structure of 100 mesh and 300 mesh, respectively, thereby removing only debris and sludge from the natural additive juice. The eighth step of passing the active ingredient of the additive juice juice;
The first filtered natural additive juice is filtered through a filter (25㎛), but the first filtered natural additive juice is filtered using a Moringa filter unit with a grid-shaped diameter of 25㎛. At the same time, it provides an additional function of promoting enzyme activity in the natural additive juice that was first filtered by Proxeronine contained in Moringa.
The Moringa filter unit used is to remove the leaves of the Moringa when preparing the Moringa fiber, perform vertical cutting of the Moringa stem at 4.5 to 5mm intervals, and the center of the stem with respect to the vertically cut Moringa stem. As a standard, the upper surface is divided into four parts horizontally and vertically to form chips, and the screening step to filter out debris or impurities from the Moringa chips, and washing to wash the impurities, foreign matter and dust on the Moringa chips with water. After executing the steps, the washed Moringa chips are subjected to prehydrolysis using water or steam, and sulfur dioxide or sulfuric acid is added depending on the degree of reaction required for prehydrolysis to promote prehydrolysis to dissolve hemicellulose. It is prepared by performing the pre-hydrolysis step, administering Moringa chips to the cooker (digester), and boiling the moringa chips at high temperature by injecting a chemical solution consisting of water, alkali, and anthraquinone to soften the Moringa chips to make the Moringa chips into fibers. For Moringa fiber, after loosening and loosening the lumped Moringa fiber sufficiently by using a fiber bundle unwinding machine, the Moringa yarn is extracted and the extracted Moringa yarn is a fabric corresponding to a nonwoven fabric, which is manufactured using a fabric machine. The ninth step of utilizing it;
A tenth step of performing heat sterilization of sterilizing for a preset sterilization time (for 5 seconds) at a preset sterilization temperature (121 to 125°C) using a UHT (Ultra-High Temperature) sterilizer;
The heat-sterilized natural additive juice liquid is filtered through a filter (50 mesh) to perform the third filtration, but in the third filtration, the filtration is performed using a mesh-type filter made of fibers made of 50 mesh coconut activated carbon. An 11th step of finally increasing the incubation rate of microorganisms by the coconut activated carbon and adsorbing harmful components, and utilizing a fiber layer made of coconut activated carbon of 2.7 to 3.2 denier; And
To 100 parts by weight of the final filtered natural additive juice, add 2 to 4 parts by weight of citric acid, 10 to 100 parts by weight of purified water, and 1.5 to 2 parts by weight of Moringa concentrate to the packing pack according to the product specifications. A twelfth step of filling and packaging the natural additive juice juice filling pack according to product specifications; Natural additive juice production method using a plant cell degrading enzyme comprising a.
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