KR20200124593A - Method of preparing noni syrup - Google Patents

Abstract

The present invention relates to a noni syrup preparation method including: (a) a step of obtaining a fermented liquid by noni fruit fermentation; (b) a step of obtaining a ripened liquid by ripening and filtering the fermented liquid; (c) a step of obtaining a concentrate by heating the ripened liquid with a double boiler; and (d) a step of obtaining a mixture by adding 20 to 40 wt% of a sugar additive to 60 to 80 wt% of the concentrate. By the method, noni syrup improved in terms of peculiar smell can be prepared and noni can be conveniently and consistently taken in without reluctance. As a result, the present invention can be useful in the field of functional health food for children and adolescents as well as adults.

Description

Method of preparing noni syrup {Method of preparing noni syrup}

The present invention relates to a method of manufacturing Noni Cheong with reduced manufacturing time and improved specific odor, and more specifically, adding a winning additive such as malt sugar and honey after preparing a microbial fermented and aged Noni concentrate from harvested Noni fruit. By doing so, it relates to a method of manufacturing Noni Cheong in which the specific odor of Noni is improved.

Noni ( Morinda citrifolia ) has been used as a traditional medicine for indigenous nutrition and folk remedies in the South Pacific Islands of Polynesia, Tahiti, Hawaii, Malaysia and China since 2000 years ago. Depending on the region, it has also been named Apatul, Mengkudo, Nono, Noni, and Nhow.

Traditionally, noni has been widely used to supplement nutrition during famine and as a source of vitamins, especially as a reinforcement agent, but it was recognized as a disgusting plant due to the peculiar smell of noni fruit, and was once undervalued in food in Polynesia. However, as the efficacy of Noni is transmitted from the South Pacific to the continent, the fruit is extracted with extract to relieve the stress of modern people, as well as health and nutrition supplementation, and it is receiving the spotlight as a panacea.

In particular, noni contains a large amount of proxeronine, which is a precursor of xeronine, and thus produces xeronine, a physiologically active substance, through a biochemical reaction in the human body, thus enabling the regulation of human function. In addition, extracts from noni fruit were found to have the effect of inhibiting cancer cells in a study on the anticancer effect in vitro, enhancing the regenerative ability of normal cells, as well as inhibiting damage to normal cells. Became.

Until now, most foods using noni are sold in the form of undiluted noni or noni powder, but despite the excellent efficacy of noni, due to its unique taste or aroma, it does not suit the taste of adults, so the palatability is low. Therefore, there is a need to develop a technology for improving the taste and aroma of food using noni so that children and adolescents can also consume it.

Korean Patent Publication No. 10-2009-0072555 (2009.07.02.) Korean Patent Registration No. 10-0574236 (2006.04.20.) Korean Patent Publication No. 10-2012-0009594 (2012.02.02.) Korean Patent Registration No. 10-1309091 (2013.09.10.)

The inventors of the present invention were researching to improve the distinctive coppery aroma and bitter taste of Noni. After concentrating the fermentation and ripening liquid of Noni to 30 to 40 brix and mixing it with various kinds of winning additives, It has been found that taste can be improved. In addition, it was confirmed that the fermentation time was significantly shortened as a result of fermenting Noni by combining specific microorganisms.

Accordingly, it is an object of the present invention to provide a method for producing Noni Cheong with reduced manufacturing time and improved peculiar odor.

According to an aspect of the present invention, (a) fermenting noni fruit to obtain a fermentation broth; (b) aging the fermentation broth obtained in step (a) and then filtering to obtain an aged broth; (c) heating the aged liquid obtained in step (b) with a water heater to obtain a concentrated liquid; And (d) adding 20 to 40% by weight of a winning additive to 60 to 80% by weight of the concentrate obtained in step (c) to obtain a mixture.

In one embodiment, the fermentation in step (a) may be fermentation using yeast bacteria, lactic acid bacteria, Bacillus bacteria, or a mixture thereof.

In one embodiment, the yeast bacterium may be Saccharomyces cerevisiae.

In one embodiment, the lactic acid bacteria may be Lactobacillus plantarum.

In one embodiment, the Bacillus bacteria may be Bacillus subtilis.

In one embodiment, in step (a), the fermentation may be carried out at 20 to 40° C., and the fermentation broth may include the extract compressed from the noni fruit.

In one embodiment, the aging in step (b) may be performed at 10 to 30 °C.

In one embodiment, the heating in step (c) may be performed at 40 to 65 °C.

In one embodiment, the concentrate in step (c) may be 30 to 40 Brix.

In one embodiment, in step (d), the additive may be selected from the group consisting of maltose, honey, oligosaccharide, sugar, and mixtures thereof.

According to another aspect of the present invention, there is provided a noni cheong prepared by the above manufacturing method.

In one embodiment, the Noni Cheong may be 50 to 70 Brix.

In one embodiment, the noni buoy may be stored in a container equipped with a dropper.

According to another aspect of the present invention, there is provided a food composition comprising the Noni Cheong.

In one embodiment, the food composition may be intended for children and adolescents.

According to the present invention, it has been found that the fragrance and taste of noni can be improved through a simple manufacturing process of concentrating the noni fermentation and ripening liquid to 30 to 40 brix and then mixing it with a certain amount of honey. It was confirmed that the fermentation period was remarkably shortened when using the microorganisms or combinations of microorganisms.

Therefore, the manufacturing method of Noni Cheong of the present invention not only enables rapid production of Noni Cheong, but also enables simple and consistent intake of Noni without reluctance, so that it can be usefully used in the field of functional health food targeting not only adults but also children and adolescents. have.

1 is a photograph showing the noni blue (a) stored in a container equipped with a dropper, and showing the flowability (b) of the noni blue using the dropper in the container.

In the present specification, the term "noni blue" refers to a product having a sugar content of 60 to 70 brix prepared by mixing a certain amount of a winning additive in a concentrate obtained by concentrating noni fermentation and aging liquid to 30 to 40 brix.

The present invention comprises the steps of: (a) fermenting noni fruit to obtain a fermented liquid; (b) aging the fermentation broth obtained in step (a) and then filtering to obtain an aged broth; (c) heating the aged liquid obtained in step (b) with a water heater to obtain a concentrated liquid; And (d) adding 20 to 40% by weight of a winning additive to 60 to 80% by weight of the concentrate obtained in step (c) to obtain a mixture.

The manufacturing method of the present invention includes a step of fermenting noni fruits and then compressing them to obtain a fermented broth (ie, step (a)). Step (a) is a step of fermenting the noni fruit and pressing it using a presser.

It is preferable to harvest and use noni fruits by turning them into white or milky colors of 10 to 12 cm in size. The noni fruit at this time is known to have a sugar content of 5 to 7 and the most abundant period of proxeronine, an active ingredient related to cell regeneration. In addition, the noni fruit has an uneven surface, irregular shape, and contains a lot of seeds with air sacs, requiring careful cleaning.

Put the washed Noni fruit into a fermentation container (eg, a jar, a plastic container, a glass container, etc.) and seal the inlet at 20 to 40 °C, preferably 25 to 30 °C, most preferably 26 to 28 °C. It can be fermented for 13 to 16 days. Sealing and fermenting the noni fruit usually takes 50 days or more, but the yeast, lactic acid bacteria, Bacillus bacteria, or mixtures thereof are 0.001 to 10% by weight, preferably 0.01 to 1% by weight, preferably 0.1 to 0.5% by weight. The total fermentation time can be significantly shortened by adding in %.

Yeast bacteria used to ferment the noni fruit of the present invention belong to eukaryotic microorganisms (organisms in which the nucleus and cytoplasm are divided by the nuclear membrane) and have organelles such as cell walls, cell membranes, nuclei, crypts and granules. Those who do not have gender distinction mainly reproduce by budding. Among the many isolated yeasts, there is no fermentation ability, fission instead of budding or proliferation by bud-fission method, and injection rather than ascospore. There are also various groups of yeast, such as those that form ballistospores or that no spore formation is observed. The size is usually 5-10㎛ x 5-12㎛, 5-10 times the size of bacteria, and survives at pH 4.5 ~ 5.5 or 1 ~ 10. Yeast, which survives 12 hours at pH 1, is more acid-resistant than bacteria, so setting the pH of the medium to about 3.5 to 3.8 can suppress contamination of bacteria to some extent.

Yeast is slightly different depending on the species, but most grow well at 20 ~ 25℃. Usually it dies above 50℃, but it can be overcome to some extent by directly adding growth factors that cannot be synthesized above that temperature. Saccharomyces cerevisiae dies at 40° C. or higher, but it can be prevented by adding oleic acid and ergosterol to the medium. Yeast bacteria themselves are single-celled plants and contain large amounts of protein and trace minerals. The most preferred yeast fungi for use in fermenting the noni of the present invention is Saccharomyces cerevisiae.

The lactic acid bacteria used to ferment the noni fruit of the present invention are Lactococcus lactis , Lactobacillus casei , Lactobacillus plantarum , leuconostoc citreum , From the group consisting of lactobacillus brevis , leuconostoc masenteroides , pediococcus pentosaceus , bifidobacterium asteroides and mixtures thereof After culturing the selected one type of lactic acid bacteria for 3 to 4 days, freeze-drying for a certain period of time and pulverization may be used. Preferably, Lactobacillus plantarum may be used.

In addition, Bacillus (Bacillus) bacteria used to ferment the noni fruit of the present invention are spore-forming bacteria, inhabiting soil or water, and are mostly related to the decomposition of organic matter. Bacillus bacteria that can be used in the present invention preferably include Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, Bacillus megaterium, Bacillus polyfermenticus, Bacillus mesentericus, and mixtures thereof, Most preferably, Bacillus subtilis, which is also known as Bacillus subtilis, anaerobicly metabolizes various sugars such as glucose, starch, etc., decomposing organic substances that are also used in fermented foods such as Meju and Cheonggukjang. It is a microorganism.

The microorganisms can be commercially purchased from the Korea Microbial Conservation Center (KCCM).

The noni fruit flows out of the surface of the noni fruit during the fermentation process, and a fermented liquid can be obtained by mixing the collected fermented product and the extract obtained by compressing the noni fruit itself with a press.

The manufacturing method of the present invention includes a step of aging the fermentation broth obtained in step (a) and then filtering to obtain an aged broth [ie, step (b)]. Step (b) is a step of aging the noni fermentation broth.

The fermented noni broth is put into an aging container (eg, a jar, a plastic container, a glass container, etc.), and then at 10 to 30°C, preferably 20 to 28°C, most preferably 24 to 26°C, for 20 to 90 days, Preferably it can be aged for 25 to 60 days, most preferably 30 to 50 days. The noni ripening liquid after ripening can be filtered through a filter to remove the noni fruit residue. The noni aging liquid may be sterilized at 80 to 100°C, preferably at 90°C for 10 to 30 minutes using a commonly available sterilizer, and then stored at room temperature.

The manufacturing method of the present invention includes a step (ie, step (c)) to obtain a concentrated solution by concentrating the aging liquid obtained in step (b) with a water heater. Step (c) is a step of concentrating the noni aging liquid by boiling water.

The noni aging liquid can be concentrated for 3 to 4 hours at 40 to 65° C., preferably 50 to 60° C., most preferably 55 to 57° C. with a conventionally available water bath (for example, a water bath). . When the temperature to be heated is less than 40° C., concentration is not well performed, and when the temperature is higher than 65° C., useful nutrients contained in noni may be destroyed. The noni concentrate prepared as described above may have a sugar content of 30 to 40 brix, preferably 32 to 37 brix, and most preferably 33 to 35 brix.

The manufacturing method of the present invention includes the step of obtaining a mixture by adding 20 to 40% by weight of a saccharide additive to 60 to 80% by weight of the concentrate obtained in step (c) [ie, step (d)]. Step (d) is a step of mixing a winning additive to improve the specific odor of Noni.

Each Noni Cheong can be prepared by adding 20 to 40% by weight of sugar additives (maltose, honey, oligosaccharide, and sugar) to 60 to 80% by weight of the Noni concentrate, and homogeneously mixing them using a conventional blender. .

In addition, the present invention provides a noni cheong prepared by the above manufacturing method. The Noni Cheong may be maltose, honey, oligosaccharide and sugar, preferably maltose or honey, most preferably maltose, and have a sugar content of 50 to 70 brix, preferably 60 to 68 brix, and most preferably 65 brix. have. In addition, since the noni-cheong is a viscous liquid, it can be stored in a container equipped with a dropper (for example, a glass container and a plastic container, etc.). Using a dropper, 3 to 5 ml at a time, 2 to a day Can be consumed 3 times.

In addition, the present invention provides a health food composition containing the Noni Cheong. The conventional Noni product has a problem that it is difficult for children and adolescents to consume despite its various effects due to the unique coppery aroma and bitter taste of Noni, but a simple method of mixing a winning additive such as maltose in Noni concentrate (30 ~ 40 brix) It was able to improve the peculiar smell and bitter taste of Noni. Therefore, the composition can be usefully used in the field of health food targeting children and adolescents.

Hereinafter, the present invention will be described in more detail through Examples and Test Examples. However, the following Examples and Test Examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

<Examples 1 to 4> Method for producing Noni Cheong

1. Preparation of Noni fermentation and ripening concentrate

The noni fruit harvested in the wild was washed with an automatic washing machine to remove foreign substances remaining on the surface of the noni fruit. After washing, add Saccharomyces cerevisiae, Lactobacillus plantarum, and Bacillus subtilis mixed powder to the noni fruit dried on the surface at 0.5% by weight of the total weight of the Noni fruit, and seal the inlet. Fermented for 14 days at ~ 28 ℃. At this time, the previously fermented and aged Noni aging liquid was added in an amount of 10 to 20% by weight. The fermented Noni fruit was compressed whole from the shell to the seed using a presser. In addition, the fermentation broth produced in the fermentation process was collected and added to the noni fermented product obtained by separating the ingredients after compression. The collected noni fermented product was put into a aging tank and aged at 24 to 26°C for 30 days. Thereafter, the fermented Noni was filtered through a filter to remove the noni fruit residue. In addition, the filtered noni fermented product was sterilized at 90° C. for 20 minutes using a sterilizer, and then concentrated until 33 to 35 brix by bathing at 55 to 57° C. for 3 to 4 hours using a water heater.

The noni fermentation and ripening concentrate prepared by the above production method was used as Comparative Example 1.

On the other hand, when microorganisms such as Saccharomyces cerevisiae are not used for fermentation of Noni fruit, fermentation broth similar to that of using microorganisms can be obtained after fermenting for 52 days under the same temperature conditions as above. It was confirmed that the fermentation period can be significantly shortened when microorganisms are used.

2. Manufacturing of Noni Cheong

The noni fermentation and ripening concentrate was mixed according to the composition of Table 1 below, homogenized, stored in a container equipped with a dropper, and sealed to prepare four types of noni cheongs. As a result of measuring the sugar content, the prepared Noni Cheong was confirmed to be 60 to 70 Brix.

Classification Ingredient (% by weight) Example 1 Example 2 Example 3 Example 4 chief ingredient Noni concentrate 70 70 70 70 Winning additives Maltose 30 0 0 0 honey 0 30 0 0 oligosaccharide 0 0 30 0 Sugar 0 0 0 30

<Test Example 1> Sensory evaluation of Noni Cheong

A sensory test was performed on the Noni Cheong of Examples 1 to 4 and the Noni fermentation and ripening concentrate of Comparative Example 1. Table 2 shows the results of sensory evaluation for 30 children and adolescents aged 2 to 15 years to evaluate the consumer preference characteristics of the prepared Noni Cheong. The sensory test items are flavor, taste, color and overall quality, and the + point is'not enough', the ++ point is'normal', and the +++ point is It was evaluated as'sufficient' or'excessive'. Noni Cheong for sensory testing was provided in a personal container, and a number was randomly marked on the container of each sample to proceed privately. After evaluating one sample, be sure to rinse your mouth with bottled water and then evaluate another sample.

Item Example 1 Example 2 Example 3 Example 4 Comparative Example 1 flavor +++ +++ + +++ + incense +++ ++ + + + color +++ +++ ++ + + Overall preference +++ ++ + + +

As a result of sensory evaluation, it was found that Example 1 containing maltose had the best satisfaction in all items including taste and aroma. Example 2 containing honey improved the taste by increasing the sweetness, but it was evaluated that the natural fragrance of Noni could not be felt due to the unique aroma of honey. In addition, it was found that Examples 3 and 4 containing oligosaccharides and sugars were insufficient to improve the unique taste and aroma of Noni. In particular, in Example 4 containing sugar, it was evaluated that the sweet taste was excessive, and that the off-flavor of Noni was not reduced at all. Therefore, it was confirmed that by adding a certain amount of maltose to the fermentation and ripening concentrate of Noni, the characteristic brownish aroma and bitter taste of Noni were most effectively improved.

Claims (14)

(a) fermenting the noni fruit to obtain a fermented liquid;
(b) aging the fermentation broth obtained in step (a) and then filtering to obtain an aged broth;
(c) heating the aged liquid obtained in step (b) with a water heater to obtain a concentrated liquid; And
(d) obtaining a mixture by adding 20 to 40% by weight of a winning additive to 60 to 80% by weight of the concentrate obtained in step (c)
Noni cheong manufacturing method comprising a. The method of claim 1, wherein the fermentation in step (a) is performed using yeast, lactic acid, Bacillus, or a mixture thereof. The method of claim 2, wherein the yeast, lactic acid bacteria, Bacillus bacteria, or a mixture thereof is 0.1 to 0.5% by weight based on the total weight of the fruit of Noni. The method of claim 1, wherein the fermentation in step (a) is performed at 20 to 40°C. The method of claim 1, wherein the fermentation broth in step (a) comprises a extract compressed from the noni fruit. The method of claim 1, wherein the aging in step (b) is performed at 10 to 30°C. The method of claim 1, wherein the heating in step (c) is performed at 40 to 65°C. The method of claim 1, wherein the concentrate in step (c) has a sugar content of 30 to 40 brix. The method of claim 1, wherein the additive in step (d) is one selected from the group consisting of maltose, honey, oligosaccharide, sugar, and mixtures thereof. Noni Cheong prepared according to any one of claims 1 to 9. 11. The noni cheong of claim 10, wherein the noni cheong has a sugar content of 50 to 70 brix. The Noni Cheong according to claim 10, wherein the Noni Cheong is stored in a container equipped with a dropper. A food composition comprising the Noni Cheong of claim 10. The food composition according to claim 13, wherein the food composition is intended for children and adolescents.

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