TWI432144B - A method of noni-deodorization - Google Patents

Description

Noni fruit odor removal method

The invention relates to a method for removing odor from fruits, in particular to a method for removing odor from noni.

Morinda citrifolia , also known as Noni, is an evergreen shrub of the Rubiaceae. It is abundant in the South Pacific Islands. The roots, leaves and fruits of Noni are common herbs commonly used in the area. It is used in a variety of indications such as diabetes, high blood pressure and cancer.

Today, Noni is known to be rich in antioxidants, polysaccharides and various nutrients. It can be processed into various health foods or drinking products, making it a good choice for home health and health care.

However, mature noni fruit contains high amounts of acid compounds such as 6-O-(β-D-glucopyranosyl-1-O-hexanoyl-β-D-glucopyranoside and 6-O-(β-D-glucopyranosyl)-1 -O-octanoyl-β-D-glucopyranoside), the acid compound is easily hydrolyzed during processing to produce octanoic acid and hexanoic acid, which has a specific stimulating stench and is difficult to It is accepted by the average person that even if a large amount of fruit juice is mixed or diluted with a flavoring agent, the strong odor cannot be completely concealed, which seriously impairs the acceptance of the processed products of Noni fruit for the general public.

The conventional noni fruit deodorization fermentation method, as shown in the Patent No. 200822869 of the Republic of China, improves the odor of noni fruit by means of fermentation of live bacteria. The conventional deodorizing fermentation method first soaks the noni fruit with vinegar. The anti-corrosion and anti-odor effect is achieved, and the fermented live bacteria are fermented for 25 to 35 days, so that the odor of the noni fruit itself is fermented and turned into a fruity flavor, which is convenient for the manufacture of additional processed products.

However, in the above-mentioned conventional deodorizing fermentation method, it is necessary to add an additional fermentation liquid to ferment the noni fruit by the fermentation method of the living bacteria, and the number of living bacteria used and the characteristics of the living bacteria are difficult to control, and there may be safety concerns; Noni fruit needs to be impregnated with vinegar before fermentation to inhibit harmful bacteria, resulting in cumbersome engineering and long processing time. The use of vinegar and fermentation broth increases the cost and causes the burden on the processing industry. .

In addition, although the noni fruit after fermentation has a better odor, it is only suitable for the production of fermented processed foods due to the characteristics of fermented food. If vinegar, fruit wine, etc., the development range of noni fruit supplement food is limited. , affecting the practicality and application range of noni fruit. In view of this, it is necessary to improve the conventional noni fruit deodorization fermentation method for the needs of the noni fruit processing industry.

The main object of the present invention is to provide a method for removing odor from noni fruit, which can improve the problem of odor of noni fruit without fermenting the living bacteria.

The second object of the present invention is to provide a method for removing odor from noni fruit, which can eliminate the irritating taste of noni fruit without additionally treating with vinegar or fermentation broth, and can shorten the processing time and processing cost of noni fruit.

A further object of the present invention is to provide a method for removing odor from Noni, which does not require fermentation to eliminate the odor of Noni, thereby avoiding the limitation of the noni fruit in the subsequent food processing.

In order to achieve the foregoing object, the technical content of the present invention includes There is: a method for removing odor from noni fruit, comprising: a hydrolysis step, placing the cooked noni fruit in a constant temperature drying device, controlling the temperature at 5 ° C to 20 ° C, humidity at 60% to 80%, acting 5 to 10 Day to catalyze the enzyme action of the noni fruit; and a drying step, using the constant temperature drying device to control the temperature at 20 ° C to 45 ° C, humidity control at 40% to 60%, for 10 to 15 days, to dry the Ripened noni fruit and promote the enzyme function of noni fruit.

Wherein, the hydrolysis step further comprises a pre-step to clean and disinfect the noni fruit.

Wherein, the pre-step further comprises a sterilization treatment, wherein the noni fruit is impregnated with chlorine dioxide.

Here, the sterilization treatment is carried out by immersing the noni fruit with a purity of 98% or more and a concentration of 100 ppm of chlorine dioxide for 20 to 30 minutes for sterilization treatment.

Wherein, the hydrolysis step further comprises a ripening step of placing the noni fruit in a closed container filled with acetylene for ripening, so that the noni fruit is cooked and soft cooked.

Wherein, before the hydrolysis step and after the pre-step, a ripening step is further included, wherein the noni fruit is placed in a closed container filled with acetylene for ripening, and the noni fruit is cooked and soft cooked.

Wherein, the acetylene system of the ripening step is produced by using calcium carbide, and the amount of the calcium carbide used is 200 g / 20 kg of noni fruit.

The above and other objects, features and advantages of the present invention will become more apparent. BRIEF DESCRIPTION OF THE DRAWINGS The preferred embodiments of the present invention are described in detail below with reference to the accompanying drawings, which are described in detail below. Referring to Figure 1, the flow chart of the method for removing odor of Noni fruit of the present invention is shown. The oozing odor removal method comprises a hydrolysis step S1 and a drying step S2; and the noni odor removal method can be used to form the 6-O-(β-D-glucopyranosyl-1) contained in the noni fruit in a short time. -O-hexanoyl-β-D-glucopyranoside and 6-O-(β-D-glucopyranosyl)-1-0-octanoyl-β-D-glucopyranoside are hydrolyzed to compounds such as caprylic acid and caproic acid, and then converted to ethyl octanoate. An ester compound such as ethyl hexanoate removes the pungent odor of the noni fruit itself.

Referring to FIG. 1 again, the hydrolysis step S1 is to place a cooked noni fruit in a constant temperature drying device for 5 to 10 days, the temperature is controlled at 5 ° C to 20 ° C, and the humidity is set at 60% to 80%. To activate the lipase of the noni fruit and to catalyze the lipolytic enzyme action of the noni fruit. More specifically, in this embodiment, the mature and cooked noni fruit is temporarily placed in a vessel, and the temperature and humidity of the surrounding environment are controlled by a circulating dryer to 5 ° C to 20 ° C, 60% to 80%. Using low temperature and high humidity environmental conditions to induce the enzyme action of the noni fruit itself, such as lipase, to hydrolyze the acid compounds in the noni fruit, such as 6-O-(β-D-glucopyranosyl-1 -O-hexanoyl-β-D-glucopyranoside and 6-O-(β-D-glucopyranosyl)-1-O-octanoyl-β-D-glucopyranoside, producing pungent and caproic acid with irritating malodor, such as 2nd and As shown in Fig. 3, the operation time of the hydrolysis step S1 is preferably from 5 to 10 days.

The drying step S2 is to change the temperature of the circulating dryer to 20 ° C to 45 ° C, the humidity is controlled to 40% to 60%, and the effect is for 10 to 15 days to dry the cooked noni fruit, and promote the Novo The lipase in the fruit and the role of the berry matrix to complete the ester synthesis. The ester synthesis is to convert the octanoic acid and caproic acid produced by the hydrolysis step S1 into the ester compound having an aromatic odor, and refer to the ethyl octanoate (ethyl) shown in Figures 4 and 5. Octanote) and ethyl hexanoate, which eliminates the irritating malodor originally contained in the noni fruit and transforms it into a pleasant and pleasant scent. This embodiment utilizes high temperature and low humidity environmental conditions to rapidly dehydrate the noni fruit in a short time, and reduce the water activity (Wa) of the noni fruit to assist in the synthesis of the nonicarp. The citric acid and caproic acid produced by the hydrolysis of the noni fruit are converted into an ester compound, which improves the bad odor of the noni fruit, and facilitates the subsequent manufacture of the noni fruit.

In the present invention, the hydrolysis step S1 and the drying step S2 of the noni fruit are repeatedly and alternately carried out by using a two-stage temperature and humidity condition, so that the noni can be rapidly hydrolyzed and then dehydrated to synthesize the ester. The preferred operation time of the hydrolysis step S1 is 5 to 10 days, and the drying step S2 is carried out for 10 to 15 days to make the acid compound [6-O-(β-D-) in the noni fruit. glucopyranosyl-1-O-hexanoyl-β-D-glucopyranoside and 6-O-(β-D-glucopyranosyl)-1-O-octanoyl-β-D-glucopyranoside] can be completely hydrolyzed and converted into ester compounds, reducing The noni fruit contains a proportion of pungent octanoic acid and caproic acid, and uses its own enzyme to convert the stinky octanoic acid and caproic acid into an aromatic odor. Ethyl octanoate and ethyl hexanoate improve the problem of the odor of the noni fruit.

Please refer to FIG. 6 , the method for removing odor of the noni fruit of the present invention can further operate a pre-step S3 before the hydrolysis step S1 to clean and disinfect the noni fruit, so that the noni fruit can be more in line with food hygiene. The regulation also improves the quality of the processed products of the noni fruit.

In the pre-step S3, when the fresh and mature noni fruit is harvested, the dust and impurities adhering to the surface of the noni fruit are washed, and then disinfected to remove bacteria, mold and the like which may be carried by the noni fruit. The noni fruit of the present embodiment is a mature noni fruit, and its appearance is milky white with a transparent pale green color, and the mature noni fruit is more advantageous for the treatment of the hydrolysis step S1 and the drying step S2 described above.

The pre-step S3 of the present invention may further comprise a sterilization treatment S31, and the noni fruit is immersed in a chlorine dioxide (ClO ₂ ) solution for 20 to 30 minutes to achieve complete sterilization of the noni fruit surface. Generally, the sterilization of fruits and vegetables is treated with chlorine dioxide having a concentration of 98% and a purity of 1 ppm, and the present invention uses a chlorine dioxide of more than 98% and higher than 1 ppm for the sterilization treatment of Noni. The concentration of chlorine dioxide selected in this embodiment is 98% or more, the purity is 100 ppm, and the noni fruit is impregnated for 20 to 30 minutes to achieve a good bactericidal effect.

Referring to FIG. 6 again, the method for removing odor of the noni fruit of the present invention may be further subjected to a ripening step S4 in the hydrolysis step S1, preferably between the pre-step S3 and the hydrolysis step S1. The ripening step S4 allows the acid compound of the noni fruit to be completely released, so that the operation procedure of the hydrolysis step S1 and the drying step S2 of the noni odor removal method can be more complete and smooth. The ripening step S4 places the noni fruit in an acetylene-filled The acetylene closed container is ripened so that the noni can be converted into a soft ripe state to facilitate activation of the enzyme in the noni fruit. The sealed container used in this embodiment is a closed and airtight closed container, so that the noni can be fully cooked and reached a soft state with the aid of acetylene. More specifically, in this embodiment, calcium carbide (CaC; commonly known as calcium carbide) is placed in the closed container, and the use of the calcium carbide to contact water or humid air at normal temperature produces acetylene characteristics, ripening the noni fruit, The amount of calcium carbide used is 200 grams / 20 kg of noni fruit.

The method for removing odor of the noni fruit of the present invention alternately and repeatedly performs the hydrolysis of the noni fruit and the ester synthesis under the two-stage temperature and humidity condition, so that the noni fruit can be dehydrated in a short time, and then induced Liguo itself acts as a lipolytic enzyme to hydrolyze the 6-O-(β-D-glucopyranosyl-1-O-hexanoyl-β-D-glucopyranoside and 6-O-(β-D-glucopyranosyl)- 1-O-octanoyl-β-D-glucopyranoside, which produces caprylic acid and caproic acid, and converts octanoic acid and caproic acid with irritating malodor into ethyl octanoate and ethyl hexanoate with aromatic odor. And in the figure 8 to confirm that the method of removing odor of the noni fruit of the present invention can actually convert the octanoic acid and caproic acid produced by hydrolysis of the noni fruit into ethyl octanoate and ethyl hexanoate, thereby improving the noni fruit. Stimulating malodor, the present invention separately analyzes the components contained in the noni fruit by a mass spectrometer before and after the method of operating the noni fruit odor removal method, wherein the noni fruit is used to manipulate the mass spectrum of the noni fruit before the odor removal method. As shown in Figure 7, the mass spectrum after the operation is as shown in Figure 8, and the mass spectrometry database is retrieved. Name) for comparison of data to identify the difference between the operating component Noni difference before and after the addition of the odor Noni method, and then measuring the relative content of each component of the peak area method different.

From the results of Figures 7 and 8, it can be seen that the noni fruit itself has a high amount of octanoic acid (A) and hexanoic acid (B), and the octanoic acid (A) and caproic acid (B) have a pungent odor. It can cause the bad odor of the noni fruit, and the content of octanoic acid (A) and hexanoic acid (B) is significantly decreased by the noni fruit treated by the noni scent method of the present invention, and the octanoic acid ethyl ester (C) And the content of ethyl hexanoate (D) is obviously increased, and the aromatic odor of ethyl octanoate (C) and ethyl hexanoate (D) can effectively improve the odor of the noni fruit and enhance the acceptance of noni fruit. .

The method of removing odor of the noni fruit of the invention not only has simple operation, but also takes a short time, and does not need to additionally use other fermentation broth or auxiliary agent, and the obtained noni fruit contains high amount of ethyl octanoate and ethyl hexanoate, and A small amount of caprylic acid and caproic acid can effectively improve the odor of noni fruit and enhance the acceptance of the noni fruit and its processed products. The noni fruit treated by the noni fruit odor removal method of the invention not only has a pleasant aroma, but also can be widely applied to processing various kinds of additional foods, such as various health foods, various drinks or processed foods, etc. The invention of Noni's process of removing odors has limited the variety of subsequent processing procedures or additions that can be made.

The method for removing odor of the noni fruit of the invention is to promote the hydrolysis of the noni fruit and the synthesis of the ester under the alternating conditions of high temperature, low humidity and low temperature and high humidity, to hydrolyze and convert the noni fruit. The acid compound itself has an effective effect on improving the odor of noni fruit, and has the effect of enhancing the acceptance of noni fruit.

The method for removing odor of the noni fruit of the present invention is to induce the lipolytic enzyme of the noni fruit itself by the two-stage temperature and humidity control condition, so The addition of other fermentation broth or catalyzed solution can eliminate the odor of Noni, and has the effect of improving processing procedures and reducing processing costs.

The method for removing odor of Noni fruit of the present invention is carried out by the action of non-lipid enzyme of Noni's own, and the addition of an additional adjuvant or fermentation liquid to improve the taste of the noni fruit can make the noni fruit free. The processing procedure of the noni fruit after the influence of the adjuvant or the fermentation liquid is affected, or the range of the additional food which can be made by the noni fruit is limited, and the effect of improving the benefit of the noni fruit is enhanced.

While the invention has been described in connection with the preferred embodiments described above, it is not intended to limit the scope of the invention. The technical scope of the invention is protected, and therefore the scope of the invention is defined by the scope of the appended claims.

S1‧‧‧ hydrolysis step

S2‧‧‧ drying step

S3‧‧‧Pre-steps

S31‧‧‧Bactericidal treatment

S4‧‧‧Mature steps

A‧‧‧辛酸

B‧‧‧hexanoic acid

C‧‧‧octanoic acid ethyl ester

D‧‧‧ethyl hexanoate

Fig. 1 is a flow chart showing the operation of the method of removing odor from Noni fruit of the present invention.

Fig. 2 is a diagram showing the octanoic acid structure of the method of removing odor from the noni fruit of the present invention.

Fig. 3 is a diagram showing the chemical structure of the hexanoic acid in the method of removing odor from the noni fruit of the present invention.

Fig. 4 is a view showing the chemical structure of octanoic acid ethyl ester in the method of removing odor from the noni fruit of the present invention.

Figure 5: Chemical structure diagram of ethyl hexanoate in the method of removing odor from Noni fruit of the present invention.

Figure 6 is a flow chart showing another operation of the method of removing odor from Noni fruit of the present invention.

Figure 7: Quantitative analysis results of the method of removing odor from Noni fruit of the present invention (I).

Figure 8: Quantitative analysis results of the method of removing odor from Noni fruit of the present invention (2).

S1‧‧‧ hydrolysis step

S2‧‧‧ drying step

Claims (7)

A method for removing odor of noni fruit, comprising: a hydrolysis step, placing the cooked noni fruit in a constant temperature drying device, controlling the temperature at 5 ° C to 20 ° C, the humidity at 60% to 80%, and acting for 5 to 10 days, To catalyze the enzyme action of the noni fruit; and a drying step, using the constant temperature drying device to control the temperature to 20 ° C to 45 ° C, humidity control at 40% to 60%, for 10 to 15 days, to dry the cooked Noni fruit also promotes the enzyme function of noni fruit; among them, the mature noni fruit is in a state of softness. The method for removing odor of Noni fruit according to Item 1 of the patent application scope, wherein the hydrolysis step further comprises a pre-step to clean and disinfect the noni fruit. The method for removing odor of noni fruit according to item 2 of the patent application scope, wherein the pre-step further comprises a sterilization treatment, wherein the noni fruit is impregnated with chlorine dioxide. The method for removing odor according to the third aspect of the patent application scope, wherein the sterilizing treatment is carried out by immersing the noni fruit with a purity of 98% or more and a concentration of 100 ppm of chlorine dioxide for 20 to 30 minutes. The method for removing odor of Noni fruit according to Item 1 of the patent application, wherein the step of hydrolyzing further comprises a step of ripening, placing the noni fruit in a closed container filled with acetylene for ripening. The fruit is ripe and soft. The method for removing odor of noni fruit according to item 2 of the patent application scope, wherein before the hydrolysis step and after the pre-step step, the method further comprises a ripening step The noni fruit is ripened in a closed container filled with acetylene to make the noni fruit ripe and soft. The method for removing odor of noni fruit according to claim 5 or 6, wherein the acetylene of the ripening step is produced by using calcium carbide, and the amount of calcium carbide used is 200 g / 20 kg of noni fruit.