KR20220013451A - Fermented Noni Vinegar Comprising Lactic Acid Bacteria Fermented Noni and Coconut Sugar and Method for Preparing Lactic Acid Bacteria Fermented Noni - Google Patents

Abstract

The present invention relates to lactic acid bacterium fermented noni vinegar including lactic acid bacterium fermented noni and coconut sugar and a manufacturing method of lactic acid bacterium fermented noni and, more specifically, to fermented noni vinegar and a manufacturing method of lactic acid bacterium fermented noni which help intake of enough nutrition by fermented noni and improve a taste through coconut sugar and aging steps.

Description

Fermented Noni Vinegar Comprising Lactic Acid Bacteria Fermented Noni and Coconut Sugar and Method for Preparing Lactic Acid Bacteria Fermented Noni

The present invention is a divisional application of the domestic priority application No. 10-2019-0124200 filed on October 7, 2019, claiming priority to Patent Application No. 10-2018-0119555, filed on October 08, 2018.

The present invention relates to lactic acid fermented and aged noni and a method for producing lactic acid fermented and aged noni, comprising noni and coconut sugar, which are inoculated with lactic acid bacteria and fermented.

Modern people's natural healing power, which is the ability to naturally recover what has been destroyed in the body, by detecting and removing pathogens or toxins that have invaded from outside the body due to irregular life, lack of exercise, use of food additives, etc., is gradually decreasing.

On the other hand, Noni, whose scientific name is Morinda Citrifolia, is a plant of the Marcus family, which has been growing in volcanic soil such as Polynesia, the South Pacific Islands, Tahiti, Hawaii, Malaysia, and China for 2000 years. Fruits, leaves, roots, stem seeds, etc. have been widely used as natural remedies in the South Pacific along with aloe vera, kelp, papaya, and paknogerol.

Such noni contains ingredients such as Xeronine, Proxeronase, Serotonin, and Anthraquinones, which help digestion, reduce pain, and are effective against hypertension and cancer. turned out to be

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

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

As such, although noni is beneficial to the human body, it is not precisely known in Korea, and it is only recognized as a tropical fruit.

Korean Patent No. 0574236

As a result of conducting research in various ways to solve the above problems, the present inventors prepared lactic acid bacterium fermented noni vinegar using lactic acid fermented and aged noni and coconut sugar. It was confirmed that all of the phytochemicals of the phytochemicals were ingested, while the unique taste and aroma of noni were improved, and the acidity of vinegar was improved, thereby improving the preference.

Accordingly, an object of the present invention is to provide a lactic acid bacterium fermented noni vinegar comprising lactic acid fermented and aged noni and coconut sugar.

Another object of the present invention is to provide a method for producing lactic acid fermented and aged noni in which the unique taste and flavor of noni are improved by inoculating lactic acid bacteria.

In order to achieve the above object, the present invention provides a lactic acid bacterium fermented noni vinegar comprising lactic acid fermented and aged noni, coconut sugar and alcohol-free fermented vinegar.

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

The formulations of the lactic acid bacteria fermented noni vinegar may be each blue (syrup).

In order to achieve another object, the present invention provides a step of (P1) inoculating the noni fruit with lactic acid bacteria, (P2) the fermentation and maturation step of noni consisting of sprinkling the fermented solution obtained in step (P1) on top of the noni fruit. provides

The method of sprinkling the fermented broth on top of the Noni fruit in the step (P2) may be made at intervals of 6 to 9 days.

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

(1) Lactobacillus plantarum NST1401 (Accession No.: KCCM11821P);

(2) Bifidobacterium lactis ;

(3) Lactobacillus rhamnosus ;

(4) Lactobacillus casei (Lactobacillus casei) ;

(5) Lactobacillus fermentum (Lactobacillus fermentum) ;

(6) Bifidobacterium breve ; and

(7) Lactococcus lactis subsp. lactis .

The lactic acid bacteria fermentation and aging temperature of the noni may be 30 to 40 ℃.

In order to achieve another object, the present invention provides a food composition comprising lactic acid bacteria fermentation-aged Noni and coconut sugar.

The formulation of the food composition may be a syrup (syrup).

According to the lactic acid fermented noni vinegar containing lactic acid fermented and aged noni and coconut sugar according to the present invention, it is possible to ingest all 200 kinds of phytochemicals contained in lactic acid fermented and aged noni, and the taste and flavor are improved, and coconut sugar is used in vinegar of sour taste is improved, indicating the effect of improved preference.

In addition, lactic acid bacteria fermented noni vinegar, which contains various nutrients through the fermentation process of lactic acid bacteria, and coconut sugar in the form of concentrated syrup are used to manufacture lactic acid bacteria fermented noni vinegar. You can feel the effect of nutritional intake and rejuvenation similar to what you ingested.

In addition, the lactobacillus fermented noni vinegar containing the lactic acid fermented and aged 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 other various formulations so that it is easy to consume. You can choose to consume it.

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

The terms or words used in the present specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. Based on the principle that there is, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

Lactobacillus fermentation and aging Noni manufacturing method

The present invention relates to a method for producing fermented and aged noni with lactic acid bacteria, comprising the steps of: (P1) inoculating noni fruit with lactic acid bacteria; (P2) pouring the fermented broth obtained in (P1) on top of the fermented product (noni fruit) at regular time intervals to prepare lactic acid bacterium fermented and aged noni; may include.

In the present invention, the lactic acid bacteria used to ferment and ripen the noni fruit in the step (P1) may be a complex lactic acid bacteria including the following 7 types of lactic acid bacteria.

(1) Lactobacillus plantarum NST1401 (Accession No.: KCCM11821P);

(2) Bifidobacterium lactis ;

(3) Lactobacillus rhamnosus ;

(4) Lactobacillus casei (Lactobacillus casei) ;

(5) Lactobacillus fermentum (Lactobacillus fermentum) ;

(6) Bifidobacterium breve ; and

(7) Lactococcus lactis subsp. lactis.

At this time, the mixing ratio of the seven kinds of lactic acid bacteria is Lactobacillus plantarum 60 to 65% by weight; Bifidobacterium lactis 10 to 15% by weight; 1 to 10% by weight of Lactobacillus casei; Lactobacillus Fermentum 1 to 10% by weight; 1 to 10% by weight of Bifidobacterium breve; and 1 to 10% by weight of Lactococcus lactis subspicuous lactis; can be

If even one of the mixing ratios of the 7 types of lactic acid bacteria does not satisfy the above range, the fermentation of the noni fruit may not be performed properly, or even if fermented, the taste and aroma may not be at the desired level. In addition, the noni fruit fermented by complex lactic acid bacteria containing 7 types of lactic acid bacteria mixed by the above mixing ratio has improved digestion and absorption rate and improved storage by enzymes generated during fermentation and metabolites acting as natural preservatives for long-term Although there is an advantage that can be stored, when the complex lactic acid bacteria is out of the mixing ratio, these advantages may not be expressed or may be reduced.

In addition, in step (P2), the lactic acid bacteria fermentation and maturation can be carried out by pouring the fermentation broth produced during the fermentation process on top of the fermented product (noni fruit) at regular time intervals. , it can prevent the formation of mold and homogenize the taste of the fermentation broth. That is, by performing the fermentation and aging of lactic acid bacteria in this way, it is possible to remove the unique taste and flavor of noni and to homogenize the taste of the fermented fermented broth.

The method of pouring the fermentation broth on the upper part of the fermented product at regular time intervals may be a method of pouring (spraying) the fermentation broth on the upper part of the fermented product at intervals of preferably 6 to 9 days, for example, at 7-day intervals.

The lactic acid bacteria fermentation and aging temperature of the noni may be 30 to 40 ℃, preferably 35 to 39 ℃. If it is less than the above range, fermentation may not be performed normally, and if it exceeds the above range, fermentation and aging conditions may be inconsistent, so that lactic acid bacteria may die or the taste and flavor of noni juice may be reduced.

Phytochemicals are also called plant bioactive nutrients or plant intrinsic nutrients. Phytochemical is a compound word of the English words phyto, meaning plant, and chemical, meaning chemistry. It is also used in the plural to encompass all kinds of chemical substances contained in plants. This is a concept that collectively refers to all chemical substances made from the roots or leaves of plants, and in the plant itself, it interferes with the growth of competing plants or protects its own body from various microorganisms and pests.

Plants cannot move, so they can only grow, bloom, and bear fruit without dying, only by staying strong in the place where they have taken root and overcoming the damage from active oxygen caused by UV rays.

Free radicals cause physiological disorders in plants by peroxidation of lipids, decomposition of cell membranes and proteins, destruction of chloroplasts, and accelerated aging, and ultimately cause them to wither and die.

As a result, it evolved to create a protective film on the skins, leaves, and stems of fruits that are directly exposed to ultraviolet rays to protect themselves from strong sunlight.

In addition, it has to overcome various stresses that viruses or fungi penetrate and gnaw and make itself sick, and it has to withstand extreme natural conditions such as floods, droughts, heat waves, and colds. Phytochemicals are substances created by ourselves to provide necessary nutrients.

With the development of genetic engineering, these phytochemicals have been revealed, marking a major milestone in the development of life sciences.

There are tens of thousands of substances of phytochemicals as described above. The main components of noni are phenolic compound, isoprenoid, betaine, organosulfide, and indole. , Gluccsinol late, Terpene, Flavonoid, Aroma compound, Progeronin, Polyphenol, Scopoletin, Iridoid, Anthraquinone, Ursolic acid, Serotonin, Damnacanthal , and other organic acids.

Plants use these fragrance components and chemicals by dissolving them in their own body fluids (sap), storing them, and then releasing them or volatilizing them through transpiration.

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

In addition, it acts to improve blood flow disorders and cerebral arteriosclerosis by inhibiting intimal disorders such as peripheral nerve expansion and vasodilation action.

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

In addition, by promoting brain metabolism in neurotransmitters and receptors, it improves brain function, improves dizziness and memory, and exerts an excellent effect on recovery from fatigue.

In addition, it inhibits the formation and growth of fat cells by preventing non-specialized cells from synthesizing fat, and furthermore, it plays an important role in directly suppressing obesity by decomposing fat.

In addition, it suppresses the proliferation of cancer cells, inactivates carcinogens, and prevents cancer by interfering with cell mutation.

In addition, it not only prevents cancer, but also acts as a natural killer directly on cancer cells, preventing the growth of cancer cells and inducing natural death.

Lactobacillus Fermented Noni Vinegar

The present invention relates to lactic acid bacterium fermented noni vinegar comprising lactic acid fermented and aged noni, coconut sugar and alcohol-free fermented vinegar produced by the above manufacturing method.

In the lactic acid bacterium fermented noni vinegar of the present invention, the lactic acid bacterium fermented and aged noni is manufactured through the above steps (P1) and (P2).

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

Coconut sugar used in manufacturing the lactic acid bacterium fermented noni vinegar may have a syrup shape, 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, 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 non-alcoholic fermented vinegar and the bitter taste of fermented and aged noni may be felt, thereby reducing the preference for noni vinegar.

In the present invention, the alcohol-free fermented vinegar refers to vinegar that does not contain alcohol, and may have better taste and flavor than alcoholic vinegar, and is mixed with fermented and aged noni to improve nutrition. A synergistic effect may be exhibited.

Specifically, the alcohol-free fermented vinegar may be at least one selected from the group consisting of fruit vinegar using apples, grapes, etc., brown rice vinegar, and makgeolli vinegar, and 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, 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 a raw material for manufacturing fermented noni vinegar, is small, so that fermented noni vinegar itself cannot be prepared. have.

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

As it can be prepared in various forms as described above, it can be consumed as a hot or cold tea, directly with a spoon, and has good compatibility with other various formulations, so it can be appropriately selected and consumed according to taste.

In addition, in the case of fermented and aged noni, the raw material of fermented noni vinegar, it contains enzymes generated during the fermentation process, making it possible to serve as a health-promoting food. So you can get enough nutrients even in small amounts.

Lactobacillus How to make fermented noni vinegar

The present invention also relates to a method for producing lactic acid bacteria fermented noni vinegar, comprising the steps of: (S1) mixing and aging lactic acid bacteria fermentation-aged noni and coconut sugar fermented by inoculating lactic acid bacteria; (S2) juicing and concentrating the mixture aged in step (S1); (S3) mixing alcohol-free fermented vinegar with the concentrate obtained in step (S2); may include.

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

The characteristics and usage of lactic acid fermented and aged noni, coconut sugar and non-containing vinegar, which are raw materials used in the production of the lactic acid bacterium fermented noni vinegar, are as described above.

(S1) step

In step (S1), fermented and aged noni and coconut sugar fermented by inoculation of lactic acid bacteria may be mixed and aged.

In the present invention, the coconut sugar may be prepared by concentrating the juice of the coconut flower stem, and may be in the form of blue. Specifically, the coconut sugar may be prepared by concentrating and hardening the juice of the coconut flower stem and then grinding it finely.

In the present invention, the aging of the lactic acid bacteria fermentation-aged Noni and coconut mixture may be carried out for preferably 30 days to 80 days, more preferably 50 days to 70 days. If it is less than the above range, the nutritional aspect of the prepared fermented noni vinegar may be poor, and if it exceeds the above range, the preference of the fermented noni vinegar may decrease.

(S2) step

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

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

(S3) step

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

In addition to the step (S3), the fermented noni vinegar may 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, it is also possible to prepare a vinegar drink using the fermented noni vinegar of step (S3) or step (S4).

Hereinafter, preferred examples are presented to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that changes and modifications fall within the scope of the appended claims.

Preparation Example 1: Preparation of lactic acid bacteria fermentation and aging Noni

690 kg of noni fruit was inoculated with complex lactic acid bacteria (NST 7 types of complex lactic acid bacteria 100, Lactomason Co., Ltd.) and fermented at 37°C. Every 7 days from the start date of fermentation, 10L of fermented broth was received and transferred to the top of the noni fruit, and lactic acid bacteria fermentation and maturation were carried out.

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

Preparation Example 2: Preparation of Coconut Sugar

After extracting the juice from the flower stalk of a coconut tree, heating it at 90°C in a traditional way and stirring, the coconut flower stalk juice is concentrated until it becomes blue, and then hardened. did

Example 1

The fermentation-aged Noni and coconut sugar prepared in Preparation Examples 1 and 2, respectively, were mixed and aged for 80 days.

After the aging was completed, the solid was removed by squeezing the mixture of the lactic acid bacteria fermentation-aged Noni and coconut sugar.

Fermented noni vinegar was prepared by mixing the mixture from which the solid was removed, fermented fruit vinegar and fermented brown rice vinegar.

In this case, the amount of fermented and aged noni, coconut sugar and fermented brown rice vinegar used as raw materials was used so that the content of each of the noni vinegars finally prepared could be 35% by weight, 8% by weight, and 57% by weight.

Comparative Example 1

It was carried out in the same manner as in Example 1, but fermented noni vinegar was prepared without using coconut sugar.

Comparative Example 2

It was carried out in the same manner as in Example 1, except that the content of coconut sugar was 3% by weight to prepare fermented noni vinegar.

Comparative Example 3

It was carried out in the same manner as in Example 1, except that the content of coconut sugar was 13% by weight to prepare fermented noni vinegar.

Comparative Example 4

It was carried out in the same manner as in Example 1, except that the content of fermented and aged noni was 25% by weight to prepare fermented noni vinegar.

Comparative Example 5

It was carried out in the same manner as in Example 1, except that the content of fermented and aged noni was 45% by weight to prepare fermented noni vinegar.

Comparative Example 6

In the same manner as in Example 1, fermented noni vinegar was prepared using commercially available alcoholic vinegar instead of brown rice vinegar.

Experimental Example 1. Preference evaluation

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

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 sign 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 S4 stage, which is the second aging period, was added, it was confirmed that the preference was further improved by improving the unique taste and aroma of noni and the acidity of vinegar.

Although the present invention has been described with reference to limited examples and drawings, the present invention is not limited thereto, and it is described below with the technical idea of the present invention by those of ordinary skill in the art to which the present invention pertains. It goes without saying that various modifications and variations are possible within the scope of equivalents of the claims.

Claims (9)

Lactobacillus fermented and aged Noni; coconut sugar; And alcohol-free fermented vinegar; Lactic acid bacteria fermented noni vinegar comprising. The method according to claim 1,
The lactic acid bacteria fermented noni vinegar, 30 to 40% by weight of lactic acid fermented and aged noni; 5 to 10% by weight of coconut sugar; and 50 to 60% by weight of the alcohol-free fermented vinegar. The method according to claim 1,
The formulation of the lactic acid bacteria fermented noni vinegar is lactic acid bacteria fermented noni vinegar, characterized in that each of the blue (syrup). (P1) inoculating lactic acid bacteria into the noni fruit;
(P2) Fermentation and maturation of noni comprising a method of sprinkling the fermented broth obtained in step (P1) on top of noni fruits; 5. The method according to claim 4,
The method of sprinkling the fermented broth on the top of the noni fruit in the step (P2) is a lactic acid bacterium fermentation and aging noni manufacturing method, characterized in that it is made at intervals of 6 to 9 days. 5. The method according to claim 4,
The method for producing lactic acid bacteria fermented noni, characterized in that the lactic acid bacteria is a complex lactic acid bacteria containing the following 7 types of lactic acid bacteria:
(1) Lactobacillus plantarum NST1401 (Accession No.: KCCM11821P);
(2) Bifidobacterium lactis ;
(3) Lactobacillus rhamnosus ;
(4) Lactobacillus casei (Lactobacillus casei) ;
(5) Lactobacillus fermentum (Lactobacillus fermentum) ;
(6) Bifidobacterium breve ; and
(7) Lactococcus lactis subsp. lactis . 5. The method according to claim 4,
The lactic acid bacteria fermentation and aging temperature of the noni is 30 to 40 ℃ lactic acid bacteria fermentation and aging noni manufacturing method. A food composition comprising lactic acid bacteria fermentation-aged noni and coconut sugar. 9. The method of claim 8,
The formulation of the food composition is a food composition, characterized in that the blue (syrup).