KR20200039940A - Standardized Method for Preparing Noni Juice Comprising Fermenting and Aging step, and Noni Juice Prepared Therefrom - Google Patents

Abstract

The present invention relates to: a method for manufacturing a standardized noni beverage, comprising fermentation and aging steps; and a noni beverage manufactured from the same. More specifically, the present invention relates to a method for manufacturing a standardized noni beverage, which, as a method for manufacturing a noni beverage by juice extraction of fermented and aged noni fruits by using a complex lactobacillus containing 7 types of lactobacillus, can manufacture the noni beverage excellent in hygiene, manufacturing period, and quality aspects.

Description

Standardized Method for Preparing Noni Juice Comprising Fermenting and Aging step, and Noni Juice Prepared Therefrom

The present invention relates to a method for manufacturing a standardized noni beverage, characterized in that the noni fruit is produced by fermentation and aging of the noni fruit, and a noni beverage prepared therefrom.

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

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

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

In addition, since there are a wealth of 70 kinds of useful ingredients for the human body, such as 17 kinds of various amino acids and minerals, Noni extract strengthens the human immune system when ingested, thereby improving the natural healing power of the human body. It is known to play a role in helping the harmful oxygen in the human body be removed by itself because it contains antioxidants.

In addition, Noni extract supports proper digestion when ingested, allowing more nutrients to be absorbed from cells, and is known to give healthy luster to hair and keep skin elastic because it is beneficial to various tissues of the human body.

However, it is true that a beverage based on a conventional fermented noni has a disgusting taste and a strong bitter taste, making it difficult to take as a drink, especially for young children and adolescents.

In addition, the conventional fermented noni beverage discloses a process of sterilizing in boiling water at 100 ° C, but in this case, there was a problem of sterilizing even beneficial bacteria.

In addition, the conventional noni product did not produce a noni beverage having a homogeneous taste because the fermentation and aging processes are not standardized.

In addition, the conventional noni product has a problem that must be used preservatives for long-term preservation in the product production and distribution process.

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

The present inventors conducted a multi-faceted study to solve the above problems, and produced a noni drink by fermenting, aging, and juicening the noni fruit, and the noni drink thus prepared has good taste and aroma, good digestion and absorption, and preservability It was also confirmed that it was excellent.

It is also an object of the present invention to provide a method for producing a noni beverage that can be preserved for a long period of time during fermentation and aging and distribution without using preservatives.

Another object of the present invention is to provide a noni beverage that is prepared by the above manufacturing method and has a uniform taste and aroma.

In order to achieve the above object, the present invention is (S1) step of fermentation and aging by inoculating lactic acid bacteria in Noni fruit; And (S2) provides a method for producing a standardized noni beverage, including the step of juice of the fermented and aged noni fruit.

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

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

(2) Bifidobacterium lactis;

(3) Lactobacillus rhamnosus;

(4) Lactobacillus casei;

(5) Lactobacillus fermentum;

(6) Bifidobacterium breve; And

(7) Lactococcus lactis subsp. Lactis.

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

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

The predetermined time may be 5 to 10 days.

It may be further comprising the step of preheating the fermented and aged noni fruit before the juice.

The preheating temperature may be 60 to 80 ° C.

After the juice, it may be further comprising a step of filtration and sterilization.

The present invention also provides a noni beverage prepared by the standardized noni beverage manufacturing method.

According to the method of manufacturing a standardized noni beverage according to the present invention, an enzyme capable of improving digestion and absorption is secreted by a process of fermenting noni fruit, thereby producing a noni beverage with excellent digestion and absorption.

In addition, in the method of manufacturing the noni beverage, the noni fruit may be advantageous for long-term storage of the noni beverage prepared without a separate preservative because of its good preservability in the fermentation and aging process and distribution process.

In addition, the noni beverage has the effect of aging even further in a state of being packaged and packaged to make the taste softer and sweeter.

In addition, according to the present invention, it is possible to provide a standardized manufacturing method of a noni beverage excellent in terms of hygiene, manufacturing period, and quality.

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

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

Manufacturing method of standardized noni beverage

The present invention relates to a method for producing a standardized noni beverage, (S1) inoculating lactic acid bacteria in noni fruit, fermenting and maturing; And (S2) may include the step of juice of the fermented noni obtained by fermentation and aging.

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

(S1) step

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

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

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

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

(1) Lactobacillus plantarum KCCM11821P ( Lactobacillus plantarum );

(2) Bifidobacterium lactis;

(3) Lactobacillus rhamnosus;

(4) Lactobacillus casei;

(5) Lactobacillus fermentum;

(6) Bifidobacterium breve; And

(7) Lactococcus lactis subsp. Lactis

At this time, the mixing ratio of the seven lactic acid bacteria Lactobacillus plantarum KCCM11821P 60 to 65% by weight; Bifidobacterium lactis 10 to 15% by weight; 1-10% by weight of Lactobacillus casei; Lactobacillus performance 1 to 10% by weight; Bifidobacterium breve 1 to 10% by weight; And 1 to 10% by weight of Lactococcus lactis subscious lactis; Can be

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

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

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

The fermentation and aging temperature is 30 to 40 ℃. When the fermentation and aging temperature is less than 30 ° C, fermentation may not be normally performed, and when the temperature exceeds 40 ° C, the fermentation and aging time is prolonged, and lactic acid bacteria may die or the taste and aroma of noni beverages may be deteriorated.

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

By performing the aging in this manner, bitter taste and the like can be removed and the taste can be homogenized. Preferably, the fermentation broth may be aged at intervals of 5 to 10 days by placing it on top of the fermentation product. The bitter taste remained when the interval between the fermentation broth on the top of the fermentation was 5 days or less (for example, every 3 days) or 10 days or more (for example, every 11 days).

(S2) step

In step (S2), the noni fermentation product obtained by fermentation and aging may be juiced. In this case, the noni fermented product that has undergone the fermentation and aging process may include a noni fruit and a fermentation broth.

On the other hand, before the juice step, may further include the step of preheating the noni fermentation.

The preheating may be performed by steaming the noni fermentation product at a low temperature, and the preheating may soften the fiber of the noni fermentation, thereby increasing the juice yield, and nutrients are well extracted from the noni fruit contained in the noni fermentation. can do.

At this time, the preheating temperature is preferably 60 to 80 ℃. If the preheating temperature is less than 60 ° C, there is no change in the fibrous state in the noni fermentation, and thus an effect of improving the juice yield cannot be expected, and if it exceeds 80 ° C, the noni fermentation may be denatured or lactic acid bacteria in the noni fermentation may be sterilized. have. In particular, when the preheating temperature is 100 ° C or higher, 90% or more of the lactic acid bacteria are sterilized.

In addition, the preheating time is preferably 30 minutes to 2 hours. If the preheating time is less than 30 minutes, there is no change in the fibrous state in the noni fermentation, and thus an effect of improving the juice yield cannot be expected, and if it exceeds the 2 hours, the noni fermentation may be denatured or lactic acid bacteria in the noni fermentation may die. have.

The juice can be prepared by juice from the noni fruit and the fermentation broth contained in the noni fermentation product.

At this time, the juice can be carried out by applying a pressure to the noni fermentation, the appropriate pressure during the juice is preferably 100 to 200 mpa. When the juice-type pressure is less than 100 mpa, the juice is not properly formed, so that the yield at the production of noni beverage decreases, and when it exceeds 200 mpa, even the by-products of the noni fruit are mixed together, thereby decreasing the purity of the noni beverage.

In addition, after the juice, by further performing a filtration and sterilization process, it is possible to enhance the reliability of the product by improving the purity.

The filtration may be carried out using a 20 to 30 μm filter net having a pore size. If the pore size of the filtering network is less than 20 μm, process efficiency may be reduced, and if it is greater than 30 μm, by-products may still be contained in the filtered noni beverage.

The sterilization is not limited as long as it is a general sterilization method in the art and can be widely used.

Noni drink manufactured by standardized manufacturing method

In the noni beverage produced by the standardized manufacturing method as described above, an enzyme capable of improving digestion and absorption is secreted by a process of fermenting the noni fruit, and thus has an excellent digestion and absorption rate.

In addition, the preservability is improved by the process of fermenting the noni fruit, which may be advantageous for storing the noni drink prepared for a long time without additional preservatives.

In addition, the noni beverage has the effect of aging even further in a state of being packaged and packaged to make the taste softer and sweeter.

In addition, according to the present invention, it is possible to provide a standardized manufacturing method of a noni beverage excellent in terms of hygiene, manufacturing period, and quality.

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

Example 1

(One) Fermentation and aging stage

Combined with lactic acid bacteria (NST 7 kinds of lactobacillus 100, Lactomeson Co., Ltd.) to 690 kg of Noni fruit, fermented at 37 ° C for 30 days. Each fermentation broth was fermented and aged while receiving 10 L of fermentation broth every 7 days from the start date of fermentation and transferring it to the top of the noni fruit.

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

(2) Juice stage

The non-fermented product obtained by fermentation and aging was preheated at 67 ° C. for 1 hour and then juiced at a pressure of 150 mpa using a juicer.

(3) Filtration and sterilization

Subsequently, a noni beverage was prepared by filtering and sterilizing using a 25 μm filter net.

Comparative Example 1

Noni drink was prepared in the same manner as in Example 1, without inoculation with a complex lactic acid bacteria and fermentation.

Comparative Example 2

It was carried out in the same manner as in Example 1, but inoculated with Bacillus subtilis NST1402 (Accession No. KCCM11822P) instead of the complex lactic acid bacteria to prepare a noni beverage.

Comparative Example 3

A noni beverage was prepared in the same manner as in Example 1, but the preheating temperature was 55 ° C.

Comparative Example 4

A noni beverage was prepared in the same manner as in Example 1, but the preheating temperature was 85 ° C.

Comparative Example 5

It was carried out in the same manner as in Example 1, but by receiving 10 L of the fermentation broth, a noni drink was prepared without a process of spraying it on the top of the noni fruit.

Comparative Example 6

The same procedure as in Example 1 was carried out, but every 3 days, 10L of the fermentation broth was received, and the noni beverage was prepared without the process of transferring it to the top of the noni fruit.

Comparative Example 7

The same procedure as in Example 1 was carried out, but every 12 days, 10L of the fermentation broth was received, and the noni beverage was prepared without a process of transferring it to the top of the noni fruit.

Experimental Example 1. Preference evaluation

After tasting the noni drink prepared by the method of Example 1 and Comparative Examples 1 to 4 to a panel composed of 30 persons, the taste, aroma, texture, digestion and absorption, and overall preference were evaluated using a 5-point scale method and the results are shown in Table 2 It is shown in.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 flavor 4.72 3.65 3.71 3.32 3.26 incense 4.65 3.22 3.54 3.44 3.12 Texture 4.88 3.71 3.97 3.59 3.45 Digestive absorption 4.71 3.88 3.74 3.41 3.65 Overall preference 4.66 3.38 3.52 3.28 3.22

As a result, Example 1 had higher taste, aroma, texture, digestion and absorption, and overall preference than Comparative Examples 1 to 4.

Experimental Example 2. Biological items

For the noni juices prepared in Examples 1 and Comparative Examples 1 to 4, the Food and Drug Administration's Food Standards section 7. General Test Method → 4. Microbiological Test Method → 4.5 number of bacteria → 4.5.1 Number of general bacteria → B. According to the dry film method, ① general bacteria, ② E. coli / group, ③ mold, yeast were measured. The specific measuring method is as follows.

 <Measurement method>

After inoculating 2 mL of each test solution according to the manufacturing method and 1 mL of each 10-fold dilution solution into the bacterial water dry film medium, absorb it well, incubate at 35 ± 1 ℃ for 48 ± 2 hours, and calculate the resulting number of red colonies. Then, the average colony number was multiplied by the dilution factor to obtain the general number of bacteria. The report on the number of bacteria counted was based on 3.5.1 general bacteria count.

As a result, in Example 1, the general number of bacteria was 80, and all of the E. coli / group, fungus, and yeast were found to be negative. In Comparative Examples 1 to 4, all of the E. coli / group, fungus, and yeast were negative, but the number of general bacteria was 100. It turned out to be abnormal.

Experimental Example 3. Chemical Items

For the noni juices prepared in Examples 1 and Comparative Examples 1 to 4, the detection and acidity of lead, cadmium, and residual pesticides, such as foods, were measured by the method specified in the Food Code of the Ministry of Food and Drug Safety. The specific measuring method is as follows.

<Measurement method>

1) Lead / Cadmium (follows sulfuric acid-nitric acid method and inductively coupled plasma method when inspecting fruit and vegetable drinks)

  It was measured by the 7th general test method of [Food Code] → 9. Hazardous Substances in Food → 9.1 Heavy Metals → 9.1.2 Lead (Pb) / 9.1.3 Cadmium (Cd) → 1) Wet Decomposition Method → Atomic Absorption Spectrophotometry.

(1) Preparation of test solution-wet decomposition method

The sulfuric acid-nitric acid method sample is taken into a decomposition flask, 50-70 mL of water and 10-40 mL of nitric acid are added and left to mix. Next, it is heated quietly, and when the violent reaction stops, it is cooled, and then 5-20 mL is added and heated again quietly. When the contents start to become dark, decomposition is over when the contents become light yellow to colorless by adding 2 to 3 mL of nitric acid and heating. After cooling the decomposition solution, add 30 ~ 50mL of water and 10 ~ 25mL of saturated ammonium hydroxide solution, heat it until white smoke of sulfuric acid is generated, cool it down, and use it as a constant amount of water to make a test solution.

(2) Measurement-inductively coupled plasma (ICP)

This method is to obtain the concentration of the target element in the test solution by measuring the emission intensity or mass value of the atomic and ion beams of the target element by injecting a test solution into the argon plasma obtained by applying high-frequency induction to argon gas and discharging it. The concentration of the test solution is obtained by injecting the standard solution, the test solution, and the blank test solution into the ICP.

2) Residual pesticide (method applied to foods such as fruits)

[7] General test method of [Food Code] → 7.Residual pesticide analysis method in food → 7.1 Food general 7.1.2Multiple pesticide multicomponent analysis method → 7.1.2.1.Multiple pesticide multicomponent analysis method

(1) Analysis Principle: After the sample is extracted with acetone, the furolisil column chromatography is purified and measured with a gas chromatograph.

(2) Device

Gas chromatograph: electronic capture detector, flame luminosity detector, flame ionization detector (3) Preparation of test solution

A) Extract

After mixing the noni juice well, weigh 100g and place it in a container of homogenizer and homogenize at high speed for 2 minutes. Aspirate the filter in a 12 cm funnel with filter paper, collect it in a 500 mL reduced pressure flask and record the amount of filtrate. 80 mL of this filtrate is taken and transferred to a 1 L separatory funnel, 100 mL of petroleum ether and Add 100 mL of dichloromethane, shake vigorously for 1 minute, and stand to separate the layers. After moving the lower layer (water layer) separately, the upper layer is filled with about 4 cm of anhydrous sodium sulfate and passed through a funnel blocked with glass wool, and then put in a dehydrator and concentrator. Add 7 g of sodium chloride to the separatory funnel where the water layer remains, shake vigorously for 30 seconds until sodium chloride dissolves, add 100 mL of dichloromethane to it, shake vigorously for 1 minute, and stand to separate the layers. Dehydrate the solvent layer in the same way as above, put it in the concentrator, add 100 mL of dichloromethane to the water layer, repeat the above operation, add to the concentrator, wash the anhydrous sodium sulfate with 50 mL of dichloromethane in the funnel, and add the solution to the concentrator. Boiling stone is added to slowly concentrate at 100-150 mL at a low temperature, and then the temperature is raised to about 2 mL. Concentrate to 100 mL of petroleum ether. Add 100 mL of petroleum ether through the snider tube of the concentrator and concentrate to about 2 mL again. Add 50 mL of petroleum ether in the same way as above, concentrate to about 2 mL, and add 20 mL of acetone to about 2 mL. In this case, make a certain amount of acetone in a test solution without completely blowing off the solvent.

   B) tablets

   After adding 40 ~ 50mL of petroleum ether to the 22mm column inside diameter and activating it, 20g of laurylsil is added, and anhydrous sodium sulfate of the column length is put thereon. A small amount of solvent is left at the top of the column, and then the above concentrate is put into the column, and the vessel is washed twice with a small amount of petroleum ether and put in the column to flow at a rate of about 5 mL / min and the base wall of the column is poured with a small amount of oil. Wash with ether. Subsequently, 200 mL of the mixed solution of petroleum ether containing 6% ether was discharged at a rate of 5 mL / min, and after changing the container, 200 mL of the mixed solution of petroleum ether containing 15% ether or hexane containing 15% ether was discharged at a rate of 5 mL / min. . After changing the container again, 200 mL of a 50% ether-containing petroleum ether mixture was distilled at a rate of 5 mL / min, and each effluent was concentrated under a reduced pressure to a constant amount of 5 mL or less to obtain a test solution. (4) Qualitative / quantitative test

A) Take a certain amount of standard solution for each concentration and inject it into the gas chromatograph, respectively, and obtain the height or area of each peak on the obtained chromatogram to prepare a calibration curve.

B) Qualitative test

The peak on the chromatogram obtained under the above conditions must match the retention time of the peak of the standard solution under any measurement conditions.

C) Quantitative test

Based on the results obtained in the qualitative test, gas chromatography was performed using a column filler to quantify according to the peak height method or the peak area method.

As a result, in Example 1, 0.001 mg / kg of lead and 0.05 mg / kg of cadmium were detected, no residual pesticide was detected, and pH 3 was found to be a level harmless to the human body.

On the other hand, Comparative Examples 1 to 3 were all detected as 0.05 mg / kg or more of lead and 0.1 mg / kg or more of cadmium, and residual pesticides were also detected.

Experimental Example 4. Physical item

For the noni juice prepared in Example 1 and Comparative Examples 1 to 4, a foreign body and a metal stone foreign substance detection test were performed as follows.

General foreign matter: In accordance with the 7th General Test Method → 1.General Food Test Method → 1.2 Foreign Object → 1.2.2 Foreign Object by Food → Dilution Method in [Food Code]

Metallic foreign substances: In accordance with Article 7, General Test Methods → 1. General Food Methods of Food → 1.2 Foreign Objects → 1.2.1 General Foreign Objects → E. Metallic Foreign Objects

The specific measuring method is as follows.

<Measurement method>

1) General foreign matter-Dilution method

The turbid sample is transferred to a large beaker, diluted with water, moderately diluted, and gently shaken to check for the presence or absence of foreign substances toward the light source.

2) Metallic foreign substances

After mixing the sample (1 kg of liquid and paste product) with 5 to 6 L of distilled water, stir for 10 minutes with a plastic-covered rod magnet (10,000 gauss magnetic force), collect the powder and dry it to measure the weight. Remove the magnetic force from the collected powder with a magnetic force removal device and measure the size of the remaining powder without passing through the standard mesh.

3) Metal detector (Fe 2mm, Sus 3mm)

Check whether there are any foreign metals detected by passing the sample through the metal detector.

As a result, in Example 1, no foreign substances were detected, and all metallic foreign substances of Fe 2 mm or more and SUS 3 mm or more were not detected, but in Comparative Examples 1 and 2, both foreign substances and metallic foreign substances were detected, and Comparative Examples 3 and 4 Metallic foreign matter of Fe 2 mm or more was detected.

Experimental Example 5. Evaluation of preference for the presence of aging process and aging conditions

After tasting the noni beverage prepared in Example 1 and Comparative Examples 5, 6, and 7 to a panel consisting of 30 persons, the preference for taste was evaluated by a 5-point scale method, and the results are shown in Table 3. At this time, the preference for bitterness means that the higher the score, the less the bitterness is felt.

Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 bitterness 4.91 3.78 4.12 3.92 Sweet 4.93 3.81 4.15 3.95 Homogeneity of taste 4.91 3.9 4.17 3.96 Overall preference 4.92 3.83 4.41 3.94

As a result, in the case of Example 1, it was found that the overall preference for taste was the best.

On the other hand, in Comparative Example 5 in which the aging process was not performed, the preference was the lowest overall, and the comparative example 6 in which the fermentation broth was relatively short was relatively low, and the comparative preference in the fermentation broth was relatively long. In Example 7, it can be seen that the preference for taste homogeneity decreases.

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

Claims (9)

(S1) step of fermentation and aging by inoculating lactic acid bacteria in Noni fruit; And
(S2) juice of the non-fermented fermentation product obtained by fermentation and aging; comprising, a method of manufacturing a standardized noni beverage. According to claim 1,
The lactic acid bacteria, characterized in that the complex lactic acid bacteria containing the following seven types of lactic acid bacteria, a method for producing a standardized noni beverage:
(1) Lactobacillus plantarum KCCM11821P ( Lactobacillus plantarum );
(2) Bifidobacterium lactis;
(3) Lactobacillus rhamnosus;
(4) Lactobacillus casei;
(5) Lactobacillus fermentum;
(6) Bifidobacterium breve; And
(7) Lactococcus lactis subsp. Lactis. According to claim 1,
The fermentation and aging is characterized in that made for 7 to 30 days at 30 to 40 ℃, standardized noni beverage manufacturing method. According to claim 1,
The aging is characterized in that the fermentation broth produced in the fermentation process is carried out by placing it on top of the fermentation at regular time intervals, a method for producing a noni beverage. According to claim 4,
The predetermined time is characterized in that 5 to 10 days, the method of manufacturing a noni beverage. According to claim 1,
A method for manufacturing a standardized noni beverage, further comprising preheating the fermented and aged noni fermentation product before the juice. The method of claim 6,
The preheating temperature is characterized in that 60 to 80 ℃, the method of manufacturing a standardized noni beverage. According to claim 1,
After the juice, characterized in that it further comprises the step of filtration and sterilization, the method of manufacturing a standardized noni beverage.  A noni beverage prepared by the method for manufacturing a noni beverage standardized in claim 1.