KR20190094984A - The juice comprising noni and mango, and the manufacturing method of the same - Google Patents

Abstract

The present invention relates to a method for preparing noni and mango juice, which comprises the steps of: a) preparing and washing noni fruit and mango fruit; b) putting the noni fruit in a grinder and grinding the noni fruit, putting the ground noni fruit in an aroma extractor after converting the inside into a vacuum state, supplying steam to boil the noni fruit at a temperature condition of 75-85°C to obtain a noni fruit extract having sugar content of 5 brix or more; c) peeling the mango fruit and grinding the mango fruit with the grinder to extract juice; and d) mixing the noni fruit extract obtained from the step (b) and the mango juice obtained from the step (c) in a weight ratio of 5.5 : 4.5 to 6.5 : 3.5.

Description

Noni mango juice and its manufacturing method {THE JUICE COMPRISING NONI AND MANGO, AND THE MANUFACTURING METHOD OF THE SAME}

The present invention relates to noni mango juice and a method for producing the same.

Noni is an evergreen shrub of the dicotyledonous locust locust, whose scientific name is Morinda Citrifolia. Fruits, leaves, roots, stems, and seeds have been widely used as natural remedies in the South Pacific, along with aloe vera, kelp, papaya, pacnolol.

Such noni contains ingredients such as Xeronine, Proxeronase, Sertonin, and Anthraquinones, which help digestion and reduce pain when ingested, and diseases such as high blood pressure and cancer. It is known to be effective.

In addition, Noni is rich in about 70 kinds of useful ingredients for the human body, including about 17 kinds of amino acids and minerals, and it is known that ingestion of Noni can improve the natural healing power by strengthening the body's immune system. It is also known to be rich in antioxidants, which can help to effectively remove harmful oxygen in the human body. Noni is also known to help digestion, give elasticity to the skin, enrich the hair, and give luster.

On the other hand, mango is a lacquer fruit growing in subtropical regions, and its shape is generally egg-shaped, 3 ~ 25㎝ long and 1.5 ~ 10㎝ wide, which varies greatly between varieties.When ripe, green, yellow, red, Purple, pulp yellow, succulent.

Korea Patent Registration No. 10-1656308 (2016.09.05.)

In the present invention, noni fruit and mango are the main ingredients to neutralize the unique odor and flavor of the noni fruit to increase the preference, and contains nutrients of noni fruit and mango as it is, rich in nutrients, sufficient antioxidant effect and prevention of cell damage It is to provide a noni mango juice and its manufacturing method that can be expected to benefit the health.

In the present specification, a) preparing and washing noni fruit and mango fruit; b) Noni fruit is put into a grinder and pulverized, and the crushed noni fruit is put into an aroma extractor and converted to a vacuum state, and steam is supplied to boil it at a temperature of 75 to 85 ° C. to produce a sugar of 5 brix or more. Obtaining an extract; c) peeling the mango fruit, crushing with a grinder to juice; d) mixing the noni fruit extract obtained in step b and the mango juice obtained in step c in a weight ratio of 5.5: 4.5 to 6.5: 3.5; provides a method for producing noni mango juice comprising.

In addition, in the present specification, as noni mango juice prepared according to the above method, the noni fruit extract in the noni mango juice provides noni mango juice having a sugar content of 5 brix or more.

Hereinafter, noni mango juice according to a specific embodiment of the present invention and a manufacturing method thereof will be described in more detail.

As described above, according to an embodiment of the present invention, a) preparing and washing noni fruit and mango fruit; b) Noni fruit is put into a grinder and pulverized, and the crushed noni fruit is put into an aroma extractor and converted to a vacuum state, and steam is supplied to boil it at a temperature of 75 to 85 ° C. to produce a sugar of 5 brix or more. Obtaining an extract; c) peeling the mango fruit, crushing with a grinder to juice; d) mixing the noni fruit extract obtained in step b and the mango juice obtained in step c in a weight ratio of 5.5: 4.5 to 6.5: 3.5; may be provided.

In consideration of the fact that the ingestion of the stock solution is difficult due to adverse odors and adverse tastes, the present inventors consider that ingestion of Noni fruit containing various antioxidant substances such as progeronine, nitric oxide, nitrate, iridoid, scopoline, and damecantal When mixed with the juice of a mango fruit that can provide a sweet taste, so that the functional substance contained in the noni fruit can be reluctantly eaten, it is possible to sufficiently neutralize the adverse smell and the bad taste of the noni fruit itself. Through experiments it was confirmed and completed the present invention.

Specific noni mango juice manufacturing method is as follows. First, noni fruit and mango fruit are prepared and washed (step a).

Noni is an evergreen shrub of the dicotyledonous locust locust, whose scientific name is Morinda Citrifolia. Fruits, leaves, roots, stems, and seeds have been widely used as natural remedies in the South Pacific, along with aloe vera, kelp, papaya, pacnolol. Such noni contains ingredients such as Xeronine, Proxeronase, Sertonin, and Anthraquinones, which help digestion and reduce pain when ingested, and diseases such as high blood pressure and cancer. It is known to be effective.

In addition, Noni is rich in about 70 kinds of useful ingredients for the human body, including about 17 kinds of amino acids and minerals, and it is known that ingestion of Noni can improve the natural healing power by strengthening the body's immune system. It is also known to be rich in antioxidants, which can help to effectively remove harmful oxygen in the human body. Noni is also known to help digestion, give elasticity to the skin, enrich the hair, and give luster.

Noni fruit used in the present invention, obtained from Noni as described above, contains a considerable amount of fiber, the shape resembles a medium-sized potato, and when cooked to give a unique smell and taste, 2-3 times in running water Clean washed may be used.

On the other hand, mango is a lacquer fruit growing in subtropical regions, and its shape is generally egg-shaped, 3 ~ 25㎝ long and 1.5 ~ 10㎝ wide, which varies greatly between varieties.When ripe, green, yellow, red, Purple, pulp yellow, succulent.

Mango fruit used in the present invention, harvested from the mango tree, ripe enough to have a sweet yellow pulp and a good scent, it can be used to clean two to three times washed in running water.

Next, the Noni fruit is put into a grinder and pulverized, and the crushed Noni fruit is put into an aroma extractor and converted to a vacuum state, and steam is supplied to boil at a temperature of 75 to 85 ° C. to bring a sugar content of 5 brix or more. Obtain a fruit extract (step b).

 Specifically, in this step, the noni fruit is made into a form that is easy to put in the aroma extractor by crushing into a grinder. Next, the crushed Noni fruit is put in an aroma extractor, in the present invention, the aroma extractor should be understood as meaning a vacuum extraction apparatus capable of boiling at low temperature by applying a vacuum. On the other hand, after applying a vacuum condition in the aroma extractor, by blowing a steam (temperature) having a temperature of 100 ℃ or more, and boiled to a temperature condition of 75 to 85 ℃, by maintaining it for 1.8 to 2.2 hours from the time of boiling By boiling until the sugar content is 5 brix or more, noni fruit extract is obtained.

On the other hand, the aroma extractor may be one selected among those generally used in the art, it is not particularly limited.

On the other hand, by blowing a steam (temperature) having a temperature of 100 ℃ or more in the step, so that the temperature condition range of 75 to 85 ℃, and the time condition range to maintain it for 1.8 to 2.2 hours from the time of boiling This prevents the destruction of nutrients and effectively draws the active ingredients unique to Noni fruit.

On the other hand, in the step b may be further comprises the step of mixing beta carotene 96: 4 to 98: 2 parts by weight to the Noni fruit extract.

Specifically, beta-carotene (β-carotene) is one of the more than 500 kinds of carotenoids in nature, it is contained in green and yellow vegetables, fruits and algae (藻類). In particular, carrots, chlorella, spirulina, pepper, spinach, mugwort, garland chrysanthemum, plantain, kale, dried persimmon, apricot, zodiacal, mango, banana, seaweed, seaweed, green, kelp, etc.

Specifically, carotenoids such as beta carotene are less active than retinoids derived from animal foods, but are converted to retinol in the small intestine to have the activity of vitamin A. On the other hand, beta-carotene is known to be a powerful antioxidant to neutralize toxic and carcinogens, and beta-carotene must be maintained in our body to prevent adult diseases such as cancer, arteriosclerosis, arthritis and cataracts caused by harmful oxygen. It is known.

Specifically, when beta-carotene is mixed with the Noni fruit extract in the above weight part ratio, it is possible to give additional functionalities such as antioxidant, anti-cancer and heart disease prevention effects in the finally prepared noni mango juice.

Next, the peeled mango fruit is peeled, crushed with a grinder and juiced (step c).

Grinding and juice in this step can be carried out using a grinder and juicer, these devices may be eclectic among those commonly used in the art, it is not particularly limited.

Next, the Noni fruit extract obtained in step b and the mango juice obtained in step c are mixed at a weight ratio of 5.5: 4.5 to 6.5: 3.5 (step d).

Specifically, this step corresponds to the step of adding a sweet taste of mango so that the noni fruit extract, that is, neutralizes the inverse smell and inverse taste uniquely possessed by the noni fruit juice, and is easy to drink.

Specifically, the Noni fruit extract obtained in step b and the mango juice obtained in step c may be mixed in a weight ratio of 5.5: 4.5 to 6.5: 3.5, more specifically in a weight ratio of 6: 3.

When mixed within the above range, the sweet taste of the mango is sufficiently added to neutralize the adverse smell and the adverse taste inherently possessed by the Noni fruit stock solution so that there is no objection when drinking.

Meanwhile, the noni mango juice or noni mango juice stock solution prepared through the above-described process may be drunk as it is, or diluted according to taste and diluted with purified water or carbonated water at a predetermined ratio.

On the other hand, noni mango juice according to an embodiment of the present invention may be a noni mango juice extract of noni mango juice has a sugar content of 5 Brix or more.

On the other hand, the noni mango juice according to another embodiment of the present invention is a noni fruit extract and a mango juice is mixed in a weight ratio of 5.5: 4.5 to 6.5: 3.5, the noni fruit extract, beta carotene in the noni fruit extract It may be a mixture of more in a weight ratio of 96: 4 to 98: 2.

As described above, according to the present invention, when ingesting the Noni fruit, which is rich in about 70 kinds of useful components for the human body, including about 17 kinds of amino acids and minerals, the unique adverse smell and inverse taste It can increase the degree of preference by neutralizing it, and it is rich in nutrients by including the nutritional ingredients of Noni fruit and mango as it is, and can anticipate sufficient antioxidant effect and prevent cell damage, and provide noni mango juice that can help health You can do it.

According to the method for producing noni mango juice according to the present invention, noni fruit and mango are the main ingredients to neutralize the reversible odor and flavor of the noni fruit, increase the preference, and include nutrients of noni fruit and mango as it is rich in nutrients. In addition, a sufficient antioxidant effect and cell damage prevention effect can be expected.

In addition, the noni mango juice prepared according to the present invention is removed from the odor and taste of the contrary, high consumer preference, can also help health when ingested.

Figure 1 is a flow chart schematically showing a manufacturing step of noni mango juice according to an embodiment of the present invention.

As the invention allows for various changes and numerous modifications, particular embodiments will be illustrated and described in detail below. However, this is not intended to limit the present invention to the specific disclosed form, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

Example  One: Noni mango Juice  Produce

1 kg of Noni fruit and 1 kg of ripe mango fruit were prepared and washed three times in running water to completely remove impurities attached to the skin, and dried to prepare.

Next, the Noni fruit is put in a rotary cutter type high performance grinder, and pulverized for about 1 minute to obtain a pulverized product, which is then put in an aroma extractor, which is a vacuum extraction device, under reduced pressure, subjected to vacuum conditions, and then at a temperature of 100 ° C. or higher. Excitation steam (steam) was supplied, and boiled for 2 hours while maintaining the temperature condition of 75 to 85 ℃ to obtain a noni fruit extract with a sugar content of 5 or more.

Next, the mango fruit was peeled off, the seeds were applied to the inside, and the mango pulp was placed in a juicer, and the mango pulp was completely crushed and juiced by operating the juicer for about 5 minutes.

Next, based on 600 g of Noni fruit extract obtained through the above process, 400 g of the obtained mango juice were mixed together, and then sufficiently mixed with a mixer to prepare noni mango juice.

Example  2

Nonni mango juice was prepared in the same manner as in Example 1, except that 18 g of beta-carotene extracted from carrots contained in 600 g of the noni fruit extract.

Comparative example  One

1 kg of noni fruit was put in a grinder and pulverized, and then the ground product was put in a juicer and juiced to prepare noni juice.

Comparative example  2

Noni mango juice was prepared in the same manner as in Example 1, except that the noni fruit extract was obtained through a grinder and a juicer, not an aroma extractor.

[Experiment: Taste, Odor and Overall Palatability Evaluation]

Relatedly, using the juices prepared according to the Examples and Comparative Examples, 20 adult men and women were subjected to a sensory test on a nine-point scale (1-9) for taste, smell, thirst, and preference of beverages. It was. Specifically, the results are shown in Table 1 below. Specifically, the index of Table 1, the higher the number, the higher the satisfaction.

Referring to the results of Table 1, in the case of noni mango juice according to an embodiment of the present invention, compared to the rubbing pad according to the comparative example, all of the excellent effects in terms of taste, smell, throbbing, preference, the total score 8 It was confirmed that a good score of more than a point was obtained.

Claims (5)

a) preparing and washing noni fruit and mango fruit;
b) Noni fruit is put into a grinder and pulverized, and the crushed noni fruit is put into an aroma extractor and converted to a vacuum state, and steam is supplied to boil at a temperature of 75 to 85 ° C. to produce a sugar of 5 brix or more. Obtaining an extract;
c) peeling the mango fruit, crushing with a grinder to juice;
d) mixing the noni fruit extract obtained in step b and the mango juice obtained in step c in a weight ratio of 5.5: 4.5 to 6.5: 3.5; noni mango juice manufacturing method comprising a.
The method of claim 1,
The noni mango juice manufacturing method further comprises the step of further mixing beta-carotene in a weight part ratio of 96: 4 to 98: 2 in step b.
As noni mango juice prepared according to the method of claim 1,
Noni fruit extract in the noni mango juice has a sugar content of 5 brix or more, noni mango juice.
The method of claim 3, wherein
The noni mango juice is a noni mango juice and mango juice is mixed in a weight ratio of 5.5: 4.5 to 6.5: 3.5, noni mango juice.
The method of claim 3, wherein
The noni mango juice is the noni mango juice is further mixed with beta carotene in a weight ratio of 96: 4 to 98: 2 to the noni fruit extract.

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