KR102662426B1 - Method for Preparing Fermented Noni Vinegar Comprising Lactic Acid Bacteria Fermented Noni and Coconut Sugar - Google Patents

Abstract

The present invention relates to a method for producing lactic acid bacteria-fermented noni vinegar containing fermented lactic acid bacteria and coconut sugar, lactic acid bacteria-fermented noni prepared therefrom, and a vinegar drink containing the same, and more specifically, to a method of producing lactic acid bacteria-fermented noni vinegar containing fermented lactic acid bacteria and coconut sugar. It relates to a method of producing lactic acid bacteria-fermented noni vinegar, which is helpful for nutritional intake and whose palatability is improved through coconut sugar and maturation, the lactic acid bacteria-fermented noni vinegar produced therefrom, and a vinegar drink containing the same.

Description

Method for producing lactic acid bacteria fermented noni vinegar comprising fermented lactic acid bacteria and coconut sugar {Method for Preparing Fermented Noni Vinegar Comprising Lactic Acid Bacteria Fermented Noni and Coconut Sugar}

The present invention relates to a method for producing lactic acid bacteria-fermented noni vinegar containing noni and coconut sugar inoculated with lactic acid bacteria and fermented and matured, lactic acid bacteria-fermented noni vinegar prepared therefrom, and a vinegar beverage containing the same.

Modern people's natural healing power, which is the ability to naturally restore damage within the body by detecting and removing pathogens or toxins that invade from outside the body due to irregular lifestyles, lack of exercise, and use of food additives, is gradually decreasing.

Meanwhile, Noni, whose scientific name is Morinda Citrifolia, is a plant from the Madder family that has been growing in volcanic soil in Polynesia, the South Pacific Islands, Tahiti, Hawaii, Malaysia, and China for 2,000 years. The fruits, leaves, roots, stem seeds, etc., along with alovera, kelp, papaya, and parknogerol, have been widely used as natural remedies in the South Pacific region.

Noni contains ingredients such as It turned out that there is.

In addition, because it contains an abundance of over 70 useful ingredients for the human body, including 17 different types of amino acids and minerals, noni extract has the function of strengthening the human immune system when ingested and improving the body's natural healing ability. It is known to contain antioxidants that help the body eliminate harmful oxygen on its own.

In addition, noni extract supports proper digestion when ingested, allowing cells to absorb more nutrients, and is beneficial to various tissues in the human body, so it is known to give a healthy shine to hair and keep skin elastic.

Despite the fact that noni is beneficial to the human body, it is not accurately known in Korea and is simply recognized as a tropical fruit. Therefore, food manufacturing technology using noni is insufficient, and continuous technology development is necessary.

Korean Patent No. 0574236

As a result of conducting research in various ways to solve the above problems, the present inventors produced lactic acid bacteria-fermented noni vinegar using lactic acid bacteria fermentation-ripened noni and coconut sugar. It was confirmed that preference was improved by ingesting all the phytochemicals of eggplant, improving the unique taste and aroma of noni, and improving the sour taste of vinegar.

Therefore, the purpose of the present invention is to provide a method for producing lactic acid bacteria-fermented noni vinegar containing fermented lactic acid bacteria fermented noni and coconut sugar, lactic acid bacteria-fermented noni vinegar prepared therefrom, and a vinegar drink containing the same.

To achieve the above object, the present invention provides a method for producing lactic acid bacteria fermented noni vinegar comprising fermented lactic acid bacteria fermented noni, coconut sugar, and alcohol-free fermented vinegar.

The lactic acid bacteria-fermented noni vinegar may include 30 to 40% by weight of fermented lactic acid bacteria noni, 5 to 10% by weight of coconut sugar, and 50 to 60% by weight of the alcohol-free fermented vinegar.

The alcohol-free fermented vinegar may be in the form of one or more types selected from the group consisting of fruit vinegar such as apple and grape vinegar, brown rice vinegar, and makgeolli vinegar.

The lactic acid bacteria fermented noni vinegar may be in the form of syrup.

The present invention also includes the step of (S1) inoculating lactic acid bacteria and mixing and maturing lactic acid bacteria fermented and aged noni and coconut sugar; (S2) extracting and concentrating the mixture aged in step (S1); (S3) mixing alcohol-free fermented vinegar with the concentrate obtained in step (S2); providing a method for producing lactic acid bacteria-fermented noni vinegar, comprising:

The lactic acid bacteria fermentation-ripened noni may be manufactured by inoculating noni fruits with lactic acid bacteria, fermenting and maturing them.

The lactic acid bacteria may be complex lactic acid bacteria containing the following 7 types of lactic acid bacteria:

(1) Lactobacillus plantarum NST1401 (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 coconut sugar may be manufactured by concentrating the juice of coconut peduncles.

The mixture of lactic acid bacteria fermentation-ripened noni and coconut sugar may be in the form of syrup.

In the step (S1), maturation may be performed for 30 to 80 days.
To achieve another object, the present invention provides lactic acid bacteria-fermented noni vinegar prepared by the above production method and a vinegar beverage containing the same.

According to the lactic acid bacteria fermented noni vinegar containing fermented lactic acid bacteria and coconut sugar according to the present invention, all 200 phytochemicals contained in the fermented lactic acid bacteria noni can be consumed, the taste and aroma are improved, and the vinegar is made by coconut sugar. The sourness of the product is improved, resulting in improved preference.

In addition, lactic acid bacteria-fermented noni vinegar is manufactured using lactic acid bacteria-fermented noni, which contains various nutrients through the fermentation-ripening process by lactic acid bacteria, and concentrated syrup-type coconut sugar, so even a small amount is enough to improve health. You can feel the effects of nutritional intake and rejuvenation similar to eating food.

In addition, the lactic acid bacteria fermented noni vinegar containing the fermented lactic acid bacteria noni and coconut sugar can be consumed in the form of warm or cool tea, can be eaten with a spoon, and can be easily mixed with various other formulations, making it easy to consume. You can choose to consume it.

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

Terms or words used in this specification and claims should not be construed as limited to their usual or dictionary meanings, and the inventor may appropriately define the concept of terms in order to explain his or her invention in the best way. It must be interpreted with meaning and concept consistent with the technical idea of the present invention based on the principle that it is.

Lactobacillus Fermented noni vinegar and vinegar drinks containing it

The present invention relates to lactic acid bacteria fermented noni vinegar comprising fermented lactic acid bacteria fermented noni, coconut sugar and alcohol-free fermented vinegar, a method for producing the same, and a vinegar drink containing the same.

In the present invention, the lactic acid bacteria fermentation-ripened noni may be produced by inoculating noni fruits with lactic acid bacteria, fermenting and maturing them.

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

(1) Lactobacillus plantarum NST1401 (Accession number: KCCM11821P);

(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 types of lactic acid bacteria is 60 to 65% by weight of Lactobacillus plantarum; 10 to 15% by weight of Bifidobacterium lactis; 1 to 10% by weight of Lactobacillus casei; 1 to 10% by weight of Lactobacillus fermentum; 1 to 10% by weight of Bifidobacterium breve; and 1 to 10% by weight of Lactococcus lactis subspicious lactis; It can be.

If any of the mixing ratios of the seven types of lactic acid bacteria do not meet the above range, the noni fruit may not be fermented properly, or even if fermented, the taste and aroma may not be at the desired level. In addition, noni fruit fermented by complex lactic acid bacteria including 7 types of lactic acid bacteria mixed according to the above mixing ratio has improved digestion and absorption rate and improved storage properties due to enzymes and metabolites that act as natural preservatives produced during the fermentation process, so it can be stored for a long period of time. There is an advantage in that it can be stored, but if the complex lactic acid bacteria deviate from the mixing ratio, these advantages may not be expressed or may be reduced.

The content of the fermented and aged lactic acid bacteria noni may be 30 to 40% by weight, preferably 33 to 38% by weight, and more preferably 34 to 37% by weight, based on the total weight of noni vinegar. If it is less than the above range, the nutritional components of various phytochemicals contained in fermented and aged noni may not be included in the noni vinegar or may be reduced. If it exceeds the above range, the content of coconut sugar and alcohol-free fermented vinegar contained in noni vinegar may be relatively reduced, thereby reducing preference.

Phytochemicals are also called plant physiologically active nutrients or plant-intrinsic nutrients. Phytochemical is a compound word of the English word phyto, meaning plant, and chemical, meaning chemistry. It is also used in the plural form to encompass all types of chemicals contained in plants. This is a concept that collectively refers to all chemicals produced in the roots or leaves of plants, and in the plants themselves, they play a role in hindering the growth of plants that compete with them or protecting their bodies from various microorganisms and pests.

Plants cannot move, so they can only grow, bloom, and bear fruit without dying by staying firmly in the place where they are rooted and overcoming the damage of free radicals caused by ultraviolet rays.

Active oxygen causes physiological disorders in plants by peroxidizing lipids, decomposing cell membranes and proteins, destroying chloroplasts, and accelerating aging, ultimately causing them to dry out and die.

As a result, in order to protect themselves from strong sunlight, they have evolved to create a protective film on the skin, leaves, and stems of fruits that receive direct ultraviolet rays. This protective film is made of powerful antioxidants and plays a role in preventing destruction caused by free radicals.

In addition, plants must overcome various stresses that can cause viruses or fungi to invade and eat away at them and make them sick, and must survive extreme natural situations such as floods, droughts, heat waves, and cold, so plants can endure any adverse conditions and at the same time survive. Phytochemicals are substances that we create ourselves to provide the necessary nutrients.

The discovery of these plant chemicals through the development of genetic engineering has marked a significant milestone in the development of life sciences.

The phytochemicals described above exist in tens of thousands of substances, and the main components of noni include phenolic compounds, isoprenoids, betaines, organo sulfides, and indole. , Gluccsinol late, Terpene, Flavonoid, Aroma compound, Proxeronine, polyphenol, scopoletin, iridoid, anthraquinone, ursolic acid, serotonin, damnacanthal , and other organic acids.

Plants dissolve these aromatic components and chemicals in their own body fluids (sap), store them, and then secrete them or volatilize them through transpiration to use them.

When the above phytochemicals enter the human body through food, they act as powerful “natural antioxidants” and inhibit the oxidation of cell DNA and cell membranes while simultaneously decomposing neutral fat.

In addition, it improves blood flow disorders and cerebral arteriosclerosis by suppressing vascular intimal disorders through expansion of peripheral nerves and vasodilation.

In addition, it works to improve diabetic vascular diseases such as stiff shoulders, headaches, heart palpitations, high blood pressure, angina pectoris, forgetfulness, dementia, frequent urination, and excretion through blood vessel purification.

In addition, it improves brain function by promoting brain metabolism through neurotransmitters and receptors, improving dizziness and memory, and is highly effective in recovering from fatigue.

In addition, it prevents non-specialized cells in the body from synthesizing fat, suppressing the creation and growth of fat cells, and further plays an important role in directly suppressing obesity by breaking down fat.

In addition, it has the effect of preventing cancer by inhibiting the proliferation of cancer cells, inactivating carcinogens, and interfering with cell mutation.

In addition, it not only prevents cancer, but also acts directly as a natural killer on cancer cells, preventing them from growing and having a therapeutic effect by inducing natural death.

In the present invention, the coconut sugar may be manufactured by concentrating the juice of the coconut flower stalk.

Coconut sugar used in the production of noni vinegar may be in syrup form and may improve the preference of noni vinegar.

The content of the coconut sugar may be 5 to 10% by weight, preferably 6 to 10% by weight, and more preferably 7 to 9% by weight, based on the total weight of noni vinegar. If it is less than the above range, the sour taste of the fermented vinegar without alcohol and the bitter taste of the fermented and aged noni may be felt, and the preference for noni vinegar may be reduced. If it is greater than the above range, the sweetness of the coconut sugar may be strong and the preference may also be reduced.

In the present invention, the alcohol-free fermented vinegar refers to vinegar that does not contain alcohol, and may have better taste and aroma preference compared to alcohol vinegar, and is mixed with fermented and aged noni to provide nutritional benefits. It can have a synergistic effect.

Specifically, the alcohol-free fermented vinegar may be at least one selected from the group consisting of fruit vinegar made from apples, grapes, etc., brown rice vinegar, and makgeolli vinegar, and is preferably brown rice vinegar.

The content of the alcohol-free fermented vinegar may be 50 to 60% by weight, preferably 52 to 58% by weight, and more preferably 54 to 56% by weight, based on the total weight of noni vinegar. If it is less than the above range, the content of vinegar, which is the raw material for producing fermented noni vinegar, is low, so fermented noni vinegar itself cannot be manufactured. If it is exceeding the above range, the vinegar component is excessive, which may reduce the preference for the manufactured fermented noni vinegar. there is.

The lactic acid bacteria-fermented noni vinegar according to the present invention may be in one or more forms selected from the group consisting of liquid, powder, and syrup.

As it can be manufactured in various forms, you can drink it as a warm or cold tea, or consume it directly with a spoon. It also mixes well with various other formulations, so you can choose and consume it according to your taste.

In addition, lactic acid bacteria-fermented noni, which is the raw material for lactic acid bacteria-fermented noni vinegar, contains enzymes produced during the fermentation process, allowing it to serve as a health-promoting food. Coconut sugar is also a concentrate of coconut flower stalks and contains various nutrients. Because it is concentrated, you can consume sufficient nutrients with a small amount.

Lactobacillus Method for producing fermented noni vinegar

The present invention also relates to a method for producing lactic acid bacteria-fermented noni vinegar, comprising: (S1) mixing and maturing lactic acid bacteria-fermented noni and coconut sugar fermented using lactic acid bacteria; (S2) extracting and concentrating the mixture aged in step (S1); (S3) mixing alcohol-free fermented vinegar with the concentrate obtained in step (S2).

Hereinafter, the method for producing lactic acid bacteria-fermented noni vinegar according to the present invention will be described in more detail at each step.

The characteristics and usage amounts of lactic acid bacteria-fermented noni, coconut sugar, and vinegar-free vinegar, which are raw materials used in the production of the lactic acid bacteria-fermented noni vinegar, are as described above.

(S1) step

In the (S1) step, lactic acid bacteria fermented and aged noni and coconut sugar can be mixed and aged using lactic acid bacteria.

In the present invention, the lactic acid bacteria fermentation-ripened noni may be manufactured by inoculating noni fruit with lactic acid bacteria, fermenting and maturing, and the lactic acid bacteria may be seven types of complex lactic acid bacteria as described above.

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The lactic acid bacteria fermentation and maturation temperature may be 30 to 40°C, preferably 35 to 39°C. If it is below the above range, fermentation may not occur normally, and if it is above the above range, the fermentation and maturation conditions may be inconsistent, causing the lactic acid bacteria to die or the taste and aroma of the noni juice to deteriorate.

In addition, the lactic acid bacteria fermentation and maturation can be carried out by pouring the fermented broth produced during the fermentation process on top of the fermented product at regular time intervals.

By performing lactic acid fermentation and maturation in this manner, the unique taste and aroma of noni can be removed and the taste can be homogenized.

Preferably, the fermentation broth is poured (sprayed) on top of the fermented product at intervals of 6 to 9 days, for example, at 7-day intervals, thereby preventing the formation of mold and homogenizing the fermentation broth, preventing contamination, and preventing lactic acid bacteria. It can promote fermentation and maturation.

In the present invention, the coconut sugar may be manufactured by concentrating the juice of coconut peduncles, and may be in the form of sugar. Specifically, the coconut sugar may be manufactured by concentrating the juice of the coconut peduncle, hardening it, and then grinding it finely.

In the present invention, the maturation of the lactic acid bacteria fermentation-ripened noni and coconut mixture may be preferably carried out for 30 to 80 days, more preferably 50 to 70 days. If it is less than the above range, the nutritional aspect of the fermented noni vinegar produced may not be good, and if it is more than the above range, the preference of the fermented noni vinegar may be reduced.

(S2) step

In step (S2), the mixture aged in step (S1) can be juiced and concentrated. At this time, the concentrated mixture may be a fermented product.

The concentrated mixture of lactic acid bacteria fermentation-ripened noni and coconut is in the form of syrup. The syrup can be squeezed to remove solids and used as is, or it can be further concentrated. At this time, when using the fermented product by concentrating it, it can be used in a highly concentrated state by concentrating it to 60 Brix or more at a low temperature of 65-75°C.

(S3) step

In step (S3), alcohol-free fermented vinegar may be mixed with the concentrated mixture obtained in step (S2).

In addition to the step (S3), lactic acid bacteria-fermented noni vinegar can also be prepared by secondary aging the alcohol-free fermented vinegar mixture at a temperature of 30 to 40 ° C. for 7 to 15 days (step S4).

In addition, a vinegar beverage can be produced using fermented noni vinegar in step (S3) or step (S4).

Preferred examples are presented below to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications can be made within the scope and spirit of the present invention. It is natural that changes and modifications fall within the scope of the attached patent claims.

Preparation Example 1: Production of lactic acid bacteria fermentation-ripened noni

690kg of noni fruit was inoculated with complex lactic acid bacteria (NST 7 types of complex lactic acid bacteria 100, Lacto Mason Co., Ltd.) and fermented at 37°C. Every 7 days, 10 liters of fermentation broth was taken and sprinkled on top of the noni fruit, and fermentation and maturation by lactic acid bacteria were carried out.

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

Production Example 2: Coconut sugar production

After collecting juice from the flower stalk of a coconut tree, heat and stir at 90°C using the traditional method, concentrate the coconut flower juice until it becomes clear, harden it, and finely grind the fully hardened flower juice to produce natural coconut sugar. did.

Example 1

Lactic acid bacteria fermentation-ripened noni and coconut sugar prepared in Preparation Example 1 and Preparation Example 2, respectively, were mixed and aged for 80 days.

After aging was completed, the mixture of the lactic acid bacteria fermentation-aged noni and coconut sugar was squeezed to remove solids.

Fermented noni vinegar was prepared by mixing the mixture from which the solids were removed with fermented fruit vinegar and fermented brown rice vinegar.

At this time, the amounts of lactic acid fermented fermented noni, coconut sugar, and fermented brown rice vinegar used as raw materials were used so that the respective contents of the final manufactured noni vinegar were 35% by weight, 8% by weight, and 57% by weight.

Comparative Example 1

Fermented noni vinegar was prepared in the same manner as in Example 1, but without using coconut sugar.

Comparative Example 2

Fermented noni vinegar was prepared in the same manner as in Example 1, except that the coconut sugar content was 3% by weight.

Comparative Example 3

Fermented noni vinegar was prepared in the same manner as in Example 1, except that the coconut sugar content was 13% by weight.

Comparative Example 4

Fermented noni vinegar was prepared in the same manner as in Example 1, except that the content of fermented and aged noni was 25% by weight.

Comparative Example 5

Fermented noni vinegar was prepared in the same manner as in Example 1, except that the content of fermented and aged noni was 45% by weight.

Comparative Example 6

Fermented noni vinegar was prepared in the same manner as in Example 1, except that commercially available alcoholic vinegar was used instead of brown rice vinegar.

Experimental Example 1. Evaluation of preference

After tasting the fermented noni vinegar prepared by the method of Example 1 and Comparative Examples 1 to 6 by a panel of 30 people, taste, aroma, texture, digestion and absorption, and overall preference were evaluated using a 5-point scale method, and the results are shown in the table. It is shown in 2.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 taste 4.88 2.9 3.1 3.8 4.11 3.82 4.3 incense 4.91 2.7 2.8 3.1 4.21 4.16 3.8 Texture 4.93 3.71 3.7 3.59 3.95 4.11 3.9 acidity 4.92 3.62 3.88 3.41 4.16 3.80 4.1 overall preference 4.93 3.12 3.32 3.65 4.11 4.22 3.9

As a result, Example 1 had higher taste, aroma, texture, acidity, and overall preference compared to Comparative Examples 1 to 6.

In addition, when the second ripening period, S4 stage, was added, it was confirmed that the unique taste and aroma of noni was improved and the sourness of vinegar was improved, thereby further improving preference.

Although the present invention has been described above with limited examples and drawings, the present invention is not limited thereto, and the technical idea of the present invention and the following description will be provided by those skilled in the art in the technical field to which the present invention pertains. Of course, various modifications and variations are possible within the scope of equivalence of the patent claims.

Claims (11)

delete delete delete delete (S1) mixing and maturing lactic acid bacteria fermentation-ripened noni and coconut sugar by inoculating complex lactic acid bacteria containing the following 7 types of lactic acid bacteria;
(S2) extracting and concentrating the mixture aged in step (S1);
(S3) mixing alcohol-free fermented vinegar with the concentrate obtained in step (S2),
The lactic acid bacteria fermentation and maturation temperature is 30 to 40°C, and the fermentation and maturation are performed by pouring the fermented broth produced during the fermentation process on top of the fermented product at intervals of 6 to 9 days. A method of producing lactic acid bacteria-fermented noni vinegar. :
(1) Lactobacillus plantarum NST1401 (Accession number: KCCM11821P);
(2) Bifidobacterium lactis ;
(3) Lactobacillus rhamnosus ;
(4) Lactobacillus casei ;
(5) Lactobacillus fermentum ;
(6) Bifidobacterium breve ; and
(7) Lactococcus lactis subsp. lactis . In claim 5,
A method of producing lactic acid fermented noni vinegar, characterized in that the lactic acid bacteria fermentation-ripened noni is manufactured by inoculating noni fruit with lactic acid bacteria, fermenting and maturing. delete In claim 5,
A method for producing lactic acid bacteria fermented noni vinegar, characterized in that the formulation of the mixture of lactic acid bacteria fermented and aged noni and coconut sugar is syrup. In claim 5,
A method of producing lactic acid bacteria-fermented noni vinegar, characterized in that the aging in the step (S1) is carried out for 30 to 80 days. delete delete