KR102730379B1 - Fermentation broth of noni and Monarch fruit, manufacturing method thereof, and food and beverage composition containing the same - Google Patents

Abstract

The present invention relates to a fermented liquid of noni and nuohan fruit, and more specifically, to a fermented liquid of noni and nuohan fruit, which can effectively reduce the off-flavor and taste unique to noni and increase fermentation efficiency without adding sugar or performing a separate additional process by fermenting noni and nuohan fruit together, and can expect nutritional and functional synergy with noni, a method for producing the same, and a food and beverage composition comprising the same.

Description

{Fermentation broth of noni and Monarch fruit, manufacturing method thereof, and food and beverage composition containing the same}

The present invention relates to a fermented liquid of noni and nuohan fruit (NFF-1), and more specifically, to a fermented liquid of noni and nuohan fruit (NFF-1), which can effectively reduce the off-flavor and taste unique to noni and increase fermentation efficiency without adding sugar or performing a separate additional process by fermenting noni and nuohan fruit together, and can expect nutritional and functional synergy with noni, a method for producing the same, and a food and beverage composition comprising the same.

Modern people's natural healing power, which is the body's ability to naturally recover from damage within the body by detecting and eliminating pathogens or toxins that have invaded the body from outside, is gradually declining due to irregular lifestyles, lack of exercise, use of food additives, etc.

Noni is a small tree belonging to the Rubiaceae family, and its scientific name is Morinda citrifolia. It is widely cultivated in tropical areas around the world, including India, Southeast Asia, Australia, Hawaii, Tahiti, and other Pacific islands, as well as South America and the Caribbean, and is especially cultivated in volcanic soils along the coast or in lowlands.

Noni is a medicinal crop with a long history, even mentioned in Ayurvedic texts, the traditional medicine of ancient India, and has since been used as a central medicinal ingredient in traditional Polynesian medicine.

Meanwhile, Noni contains ingredients such as Xeronine, Proxeronase, Serotonin, and Anthraquinones, and has been found to aid digestion, reduce pain, and be effective against high blood pressure and cancer when consumed.

In addition, Noni contains abundant nutrients useful to the human body, such as 18 kinds of amino acids including 9 kinds of essential amino acids, 12 kinds of vitamins, and 7 kinds of minerals. In addition, it contains functional ingredients such as polyphenol, proxeronine, scopoletin, and iridoid, and research results on its various effects such as antioxidant, immune enhancement, antitumor, anti-inflammation, pain relief, and antiulcer are being reported.

Despite its nutritional and functional excellence, noni is difficult to consume in its original form due to its unique unpleasant odor, and even when made into a beverage, the taste and smell of noni itself are disgusting and very bitter, making it difficult to consume as a beverage. In particular, it is true that young children and adolescents are almost unable to consume it.

Accordingly, consumption of concentrates or powder forms with added other raw materials or sweeteners has been taking place, but recently, reports of metallic foreign substances in powders have been increasing, raising concerns about the safety of powder consumption.

Accordingly, the most preferred method is to manufacture and consume noni in the form of juice containing noni. When processing noni into juice, it is important to remove the unique smell of noni and improve the taste.

For example, Korean Patent Publication No. 10-2005-0088031 discloses a method for producing noni juice by mixing noni, high fructose corn syrup, citric acid, vitamin C, grape concentrate, and green grape flavor.

These existing patents had the problem that the manufacturing process took a long time because the noni had to be fermented for 30 to 180 days to remove the noni smell, and that the sweetness was enhanced because artificial sweeteners were added to the noni juice, which actually lowered consumer preference.

Accordingly, the present invention has developed a method for producing noni juice that is easy to drink while removing the strong odor unique to noni without using artificial sweeteners.

Republic of Korea Publication Patent No. 10-2005-0088031

The present invention is intended to solve the above problems, and to provide a fermented liquid of noni and nahan-gwa, a method for producing the same, and a food and beverage composition comprising the same, which can effectively reduce the off-flavor and taste unique to noni and increase the fermentation efficiency while expecting nutritional and functional synergy with noni by fermenting noni and nahan-gwa together without adding sugar or performing a separate additional process.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object can be achieved by a method for producing a fermented liquid of noni and nuohan fruit, comprising the steps of: preparing noni; mixing noni and nuohan fruit in a weight ratio of 1:0.1 to 1.5 to produce a mixture as a fermentation raw material; fermenting the mixture; crushing the fermented product and then extracting it; and performing juicing after the extraction.

The step of preparing the above noni may be to harvest the noni fruit and ripen it at room temperature (19 to 24°C) for 5 to 9 days.

The above mixture comprises at least one enzyme selected from the group consisting of cellulase, hemicellulase, amylase, pectinase, chitinase, chitosanase, xylanase and cellobiase; and Clostridium butyricum , Enterococcus faecium , Bifidobacterium longum . It is characterized by further comprising lactic acid bacteria comprising a composite strain of Lactococcus lactis, Lactobacillus gasseri , and Lactobacillus reuteri .

The above fermentation is characterized in that it is performed at 35 to 37°C for 30 to 45 days.

The above object can be achieved by a fermented liquid of noni and nahan produced according to a method for producing a fermented liquid of noni and nahan.

The above object can be achieved by a food or beverage composition including a fermented liquid of noni and nahan, manufactured according to a method for manufacturing a fermented liquid of noni and nahan.

According to the present invention, by fermenting noni and Nahan fruit together, the sensory properties can be improved by effectively reducing the off-flavor and taste unique to noni without adding sugar or performing a separate additional process.

In addition, by using the vegetable Luo Han-Gwa as a fermentation source, the fermentation effect can be increased compared to artificial sugars, and furthermore, nutritional and functional synergy with Noni can be expected.

In addition, by manufacturing a product in the form of juice, etc., including the noni and nahan fruit fermented liquid according to the present invention, it can contribute to the development of new products in the field of health functional beverages or health functional foods.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is a drawing sequentially showing a method for producing a fermented liquid of noni and Nahan according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to examples and drawings of the present invention. It will be apparent to those skilled in the art that these examples are merely presented as examples to more specifically explain the present invention, and that the scope of the present invention is not limited by these examples.

Additionally, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in case of conflict, the description in this specification, including definitions, shall prevail.

In order to clearly explain the invention proposed in the drawings, parts that are not related to the description have been omitted, and similar parts have been given similar drawing reference numerals throughout the specification. In addition, when a part is said to "include" a certain component, this does not mean that other components are excluded, but rather that other components can be further included, unless otherwise specifically stated. In addition, a "part" described in the specification means a single unit or block that performs a specific function.

The identification codes (1st, 2nd, etc.) for each step are used for convenience of explanation and do not describe the order of each step. Each step may be performed in a different order than stated unless the context clearly indicates a specific order. That is, each step may be performed in the same order as stated, may be performed substantially simultaneously, or may be performed in the opposite order.

In the present invention, the 'extract' means an extract obtained by separating and obtaining an extract from a raw ingredient using an extraction and separation method known in the art, and the extract defined in the present invention may be obtained by extracting the raw ingredient prepared by the above method using an appropriate solvent, either as it is or by grinding it. At this time, any solvent acceptable in the art may be used as an appropriate solvent that can be used to obtain the extract, and water or an organic solvent may be used. For example, purified water, alcohols having 1 to 4 carbon atoms including methanol, ethanol, propanol, isopropanol, butanol, acetone, ether, benzene, chloroform, ethyl acetate, methylene chloride, hexane, and cyclohexane may be used alone or in mixtures, but the present invention is not limited thereto.

As an extraction method, any one of the following methods can be selected and used: hot water extraction, cold immersion extraction, reflux cooling extraction, solvent extraction, steam distillation, ultrasonic extraction, dissolution, pressing, and infrared extraction.

In addition, the desired extract may additionally undergo a conventional fractionation process and may be purified using a conventional purification method. There is no limitation on the method for producing the extract of the present invention, and any known method may be used.

For example, the extract included in the composition of the present invention may be used as is by storing the primary extract extracted by the solvent extraction method described above in a refrigerator after centrifugation, filtration, concentration, and then freeze-drying, or the primary extract may be manufactured into a powder form through an additional process such as reduced pressure distillation and freeze-drying or spray drying.

In addition, the primary extract can be further purified to obtain fractions using various chromatography methods such as silica gel column chromatography, thin layer chromatography, and high performance liquid chromatography.

Therefore, in the present invention, “extract” is a concept that includes all extracts, fractions and purified products obtained at each stage of extraction, fractionation or purification, as well as dilutions, concentrates or dried products thereof.

In the present invention and specification, the term “NFF-1” is intended to be an abbreviation for Natural Food fermenteds-1, the first fermented product of Natural Food Co., Ltd., after the company name of Natural Food Co., Ltd.

Hereinafter, implementation examples and embodiments of the present invention will be described in detail. However, the present invention may not be limited to these implementation examples and embodiments.

Figure 1 is a drawing sequentially showing a method for producing a fermented liquid of noni and Nahan according to one embodiment of the present invention.

Referring to FIG. 1, the method for producing a fermented liquid of noni and Nahan fruit includes a step of preparing noni (S10); a step of mixing noni and Nahan fruit in a weight ratio of 1:0.1 to 1.5 to produce a mixture as a fermentation raw material (S20); a step of fermenting the mixture (S30); a step of crushing and then extracting the fermented product (S40); and a step of juicing the extract (S40).

First, in the above S10 step, noni can be prepared. Noni is a tropical plant that mainly grows in the South Pacific region, and its fruit, leaves, roots, stems, and seeds are used as medicinal herbs.

Specifically, after harvesting the noni fruit, it is washed cleanly to remove foreign substances and moisture attached to the surface, and then ripened at room temperature (19 to 24°C) for 5 to 9 days to prepare the fruit with soft flesh and high sugar content. Afterwards, the noni can be cut into an appropriate size.

At this time, it can be used with both the peel and seeds included to extract the nutrients contained in noni without loss.

In the above step S20, the noni and Nahan fruit can be mixed to prepare a mixture as a fermentation raw material.

Siraitia grosvenorii is a herbaceous perennial plant of the Cucurbitaceae family, native to China and Thailand. The fruit and leaves of the Luo guo guo are used as medicine in oriental medicine. In particular, the fruit of the Luo guo guo is called Luo guo in oriental medicine, and is sweet in taste, cool in nature, non-toxic, and has the effect of clearing the lungs and moistening the intestines, so it is mainly used to treat respiratory diseases such as whooping cough, phlegm, and diarrhea.

Luohan fruit, specifically the fruit of the Luohan fruit, is a natural sweetener that can produce a sweetness most similar to sugar, and can produce a sweetness that is more than 300 times stronger than sugar.

Most sugar forms increase blood sugar levels in the form of sucrose = glucose + fructose. In contrast, the mogrosides in monk fruit are a natural sweetener that has a sweetness most similar to sugar, but is not absorbed by the body and is excreted, so it does not affect blood sugar levels.

Even a small amount of this extract can effectively neutralize the strong smell and taste of noni, and unlike common alternative sweeteners such as stevia, it does not have a bitter taste, so a separate process to remove the bitter taste is not required, simplifying the process steps.

In the past, artificial sugars or additives were added when fermenting noni. However, in the present invention, instead of adding sugar, by fermenting noni and nuo-gwa together, the role of sugar, which acts as a booster during fermentation, can be replaced with nuo-gwa.

In addition, since the Na Han-Gwa is a fruit and vegetable, not only is the fermentation effect excellent, but the effective ingredients of the Na Han-Gwa itself and the effective ingredients of the Noni are added, so nutritional and health functional synergy effects as well as other positive added values can be expected.

The above-mentioned Nahan fruit may be manufactured using a known technique commonly used in the field, for example, in the form of a dried product, dried pulverized product, dried powder, extract, concentrate, juice, etc., or a commercially available product may be used.

For example, the above-mentioned Nahan fruit may be used in the form of the fruit itself or in the form of an extract, but is not limited thereto.

The above noni and Nahan fruit can be used in a weight ratio of 1:0.1 to 1.5, specifically, in a weight ratio of 1:0.5 to 1.5, more specifically, in a weight ratio of 1:0.8 to 1.2.

The above mixture is a fermentation raw material for subsequent fermentation, and may further contain enzymes and lactic acid bacteria for this purpose.

The above enzyme may be, for example, at least one selected from the group consisting of cellulase, hemicellulase, amylase, pectinase, chitinase, chitosanase, xylanase and cellobiase.

The above enzyme can be used by mixing, for example, amylase, xylanase and pectinase in a weight ratio of 1:0.5 to 0.8:1 to 1.2, and then treating at a temperature of 50 to 60°C for 30 to 50 minutes at a concentration of 0.1% (w/w).

However, the types of enzymes and enzyme pretreatment methods are not limited thereto, and ingredients and techniques widely known in the relevant field can be used without limitation.

The above lactic acid bacteria may include, in particular, types known to be well expressed and useful in the small and large intestines, respectively.

The above lactic acid bacteria may include, for example, at least one selected from the genus Enterococcus (lactic acid bacteria fermenting soybean paste), the genus Streptococcus (lactic acid bacteria fermenting cheese), the genus Clostridium , the genus Bifidobacterium , the genus Lactobacillus , and the genus Lactococcus .

The above lactic acid bacteria may include at least one selected from the group consisting of, for example, Lactobacillus acidophilus, Lactobacillus rhamnosus , Lactobacillus casei , Lactobacillus fermentum, Bifidobacterium breve, Lactococcus lactis subsp. lactis , Lactobacillus plantarum , Bifidobacterium lactis, Bifidobacterium breve , and Lactobacillus rhamnosus . It is not limited to this.

For example, the lactic acid bacteria may be at least one selected from Enterococcus faecium , Streptococcus thermophilus , Clostridium butyricum , Bifidobacterium breve , and a combination thereof.

As another example, the lactic acid bacteria include Clostridium butyricum , Enterococcus faecium , Bifidobacterium longum , A composite strain of Lactococcus lactis, Lactobacillus gasseri, and Lactobacillus reuteri can be used.

The above fermentation raw material mixture may be a mixture in which the noni, the Nahan fruit, the enzyme, and the lactic acid bacteria are all evenly mixed. To this end, a stirring method commonly used in the relevant field may be used.

In the above step S30, fermentation can be performed on the mixture.

The above fermentation may be carried out using a conventional fermentation device or may be carried out naturally. The fermentation may be carried out, for example, at 35 to 37°C for 30 to 45 days.

The above fermentation can be performed by thoroughly stirring the fermentation liquid every 2 to 3 days from the start of fermentation. This prevents the formation of mold, etc., and makes the fermentation liquid more homogeneous.

After the above fermentation, further maturation may be performed.

The above maturation is preferably performed at a temperature lower than the fermentation temperature. For example, after sufficiently stirring the fermentation solution, it may be placed in a maturation tank and performed at, for example, 5 to 20°C for 5 to 15 days.

The sweetness of the Noni fruit is further doubled by the above ripening, and the fermentation efficiency can be further increased, which can help increase the sensory properties and the content of effective ingredients of the food and beverage composition containing the fermented liquid of Noni and Noni fruit to be finally manufactured.

In the above step S40, the fermented product can be crushed and then extracted.

Specifically, the fermented or aged product can be pulverized by a conventional method. Then, hot water extraction can be performed at 90 to 100°C, for example, at 95°C.

In the above step S50, after extraction is performed, juicing can be performed.

Specifically, in the above step S40, after grinding and extraction, a puree-type extract containing a mixture of pulp, peel, extract, and fermented liquid is generated, which can be filtered through a non-woven net to perform juicing.

In some cases, the method of performing the juicing may be performed using a juicing method known in the art, for example, a juicer such as a hydraulic juicer, a hydraulic juicer, or a screw juicer that applies pressure to the raw material to extract the juice.

At this time, in order to prevent the nutrients contained in noni from being lost or deteriorated due to temperature changes, it is desirable to extract the noni at room temperature or low temperature and then store the extracted juice at low temperature.

After juicing, heat treatment can be performed at 90 to 100°C, for example, 95°C. Heat treatment after juicing is performed to ensure stability, and then sterilization can be performed by passing through a UHT sterilizer at high heat.

That is, after performing heat treatment, the fermentation liquid can be further filtered and sterilized to ensure a smooth and even liquid formulation with high purity.

For example, the filtration may be performed using a filter net having a pore diameter of 15 to 25 μm. If the pore diameter of the filter net is less than 15 μm, process efficiency may be reduced, and if it is more than 25 μm, byproducts may still be contained within the filtered liquid.

The above sterilization can be widely used without limitation as long as it is a common sterilization method in the art.

Another aspect of the present invention provides a food or beverage composition comprising noni and nahan and a fermented liquid prepared by including the steps described above.

The above noni and nuo-gwa fermented liquid can significantly reduce the off-flavor and taste unique to noni by nuo-gwa, and can double the sweetness, thereby exhibiting excellent sensory properties, and furthermore, can demonstrate the synergy of the respective effective ingredients contained in noni and nuo-gwa.

The above food and beverage composition may further include natural ingredients to further enhance the sensory properties of noni and nahan and the fermented liquid.

For example, the natural ingredients may include one or more selected from fig, coconut, blueberry, banana, honey, magnolia berry, and pear juice.

For example, the natural ingredients may include figs and coconut.

The above figs and coconuts can be included in the form of dried powder, and the dried fig powder can be further mixed, thereby further enhancing the flavor of the noni and nahan fruit fermented liquid and increasing the sensory properties. At this time, it is preferable to use the figs and coconuts mixed in a weight ratio of 1:1.

The dried fig powder described above may be obtained by drying a fig with its skin removed and grinding it to 10 to 100 mesh. The dried coconut powder described above may also be manufactured in the same manner as the dried fig powder.

The above natural ingredient may be included in an amount of 10 to 50 parts by weight, specifically, 10 to 25 parts by weight, based on 100 parts by weight of the noni and nahan fruit fermented liquid.

The food or beverage composition in the present invention may be a broad concept that includes all beverage compositions or food compositions in a form that can be consumed by consumers.

The above food and beverage composition can be manufactured and commercialized in various forms, such as liquid, solid, and gel forms, for example. Depending on the manufactured form and the form and purpose of the product, in addition to the above-described ingredients, commonly used known ingredients and purified water can be additionally included as additional ingredients by changing the design.

It is self-evident that, unless otherwise specified, the above-mentioned added ingredients must be ingredients that are suitable as “food additives” determined by the standards and criteria for the relevant item in accordance with the general provisions and general test methods of the Food Additives Codex approved by the Ministry of Food and Drug Safety.

The above-mentioned added ingredient may be included within a content range of 10 to 120 parts by weight per 100 parts by weight of the above-mentioned noni and nahan and fermented liquid.

The above food and beverage composition can be produced in the form of a beverage product, for example, in the form of juice, tea, functional water, smoothie, drink, alcoholic beverage, etc., or a food product, for example, in the form of meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, gum, ice cream, soup, jelly, etc., but the product form is not limited thereto.

There are no particular limitations on all manufacturing processes for turning the above food or beverage composition into a food or beverage product, and known techniques can be followed.

For example, the food or beverage composition may be manufactured in a beverage form, such as, but not limited to, a juice product.

Hereinafter, the configuration of the present invention and the effects thereof will be described in more detail through specific examples and comparative examples. However, these examples are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these examples.

[Manufacturing Example 1]

After harvesting the noni fruit, it was ripened at room temperature for 7 days, and then squeezed at a speed of 2,000 rpm using a screw juicer without removing the peel and seeds to prepare noni juice. Then, a nun fruit extract was prepared according to a known technique, and a mixture of noni and nun fruit was prepared in a weight ratio of 1:0.8. Then, amylase, xylanase, and pectinase were mixed in a weight ratio of 1:0.7:1.1 to the mixture, and then the enzyme was treated at a concentration of 0.1% (w/w) at a temperature of 55℃ for 45 minutes, and Clostridium butyricum , Enterococcus faecium , Bifidobacterium longum , A complex strain of lactic acid bacteria, Lactococcus lactis, Lactobacillus gasseri , and Lactobacillus reuteri , was added and fermented at 35–37°C for 35 days. The fermented solution was then pulverized and extracted at 95°C. Afterwards, juicing was performed, followed by heat treatment at 95°C, filtering, and sterilization to produce noni and luohan fruit fermented solutions.

[Example 1]

Liquid noni juice was prepared according to a known technique by adding 50 parts by weight of purified water to 100 parts by weight of the noni and nahan fruit fermentation solution according to the aforementioned Manufacturing Example 1.

[Example 2]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

For 100 parts by weight of noni, luohan, and fermented liquid, 20 parts by weight of dried fig powder was additionally included.

[Example 3]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

For 100 parts by weight of noni, luohan, and fermented liquid, 10 parts by weight of dried fig powder and 10 parts by weight of coconut powder were additionally included.

[Example 4]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

Noni and Nahan fruit were mixed in a weight ratio of 1:0.5.

[Example 5]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

Without using enzymes, only complex strains of lactic acid bacteria were inoculated and fermented at 37°C for 30 days.

[Example 6]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

Fermentation was performed for only 30 days.

[Example 7]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

For 100 parts by weight of noni, nahan, and fermented liquid, 20 parts by weight of red ginseng extract was further included. The red ginseng extract means a red ginseng extract prepared by mixing red ginseng raw materials and water in a weight ratio of 3:7, heat-treating at 95℃ for 48 hours, then concentrating for 1.5 days using a conventional concentration method to prepare a red ginseng concentrate having a brix of 51, and then fractionally distilling the red ginseng concentrate using a fractional distillation apparatus to separate ginsenosides Rg1, Rb1, and Rg3, and containing them in a high content.

[Comparative Example 1]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

Noni was fermented without using any Nahan fruit at all.

[Comparative Example 2]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

During fermentation, no nun fruit was included, and when producing noni juice later, nun fruit extract was added to the noni fermented liquid as an additional ingredient.

[Comparative Example 3]

Noni juice was prepared in the same manner as in Example 1 described above, except as described below.

Instead of Na Han, coconut sugar and fig extract were used to prepare the fermented liquid together.

<Experimental Example 1: Sensory Evaluation of Noni Juice>

The noni juices manufactured in Examples 1 to 7 and Comparative Examples 1 and 3 described above, respectively, and commercially available noni juices (N Company, T Company) were used as Control Group 1 and Control Group 2, respectively, and a sensory evaluation was conducted together. The sensory evaluation was conducted by providing the products free of charge to 25 random street customers (regardless of gender and age), who were then asked to taste them and describe the taste, aroma, and preference on a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The results are shown in Table 1 below.

Referring to Table 1, the noni juices of the examples were evaluated as generally superior in terms of taste, aroma, and preference compared to the noni juices of the comparative examples and the control group. Among them, it was confirmed that the sensory evaluation results of examples 3 and 7 were the best.

Although this specification describes only a few examples among various embodiments performed by the inventors of the present invention, the technical idea of the present invention is not limited or restricted thereto, and can be modified and implemented in various ways by those skilled in the art.

Claims (6)

Steps to prepare the noni;
A step of preparing a mixture as a fermentation raw material by mixing the above noni and Nahan fruit in a weight ratio of 1:0.8;
A step of fermenting the above mixture;
A step of crushing and then extracting the fermented product; and
A step of performing juicing after extraction; including;
The step of preparing the above noni is to harvest the noni fruit, ripen it at 19 to 24°C for 7 days, and then extract the juice at a speed of 2,000 rpm using a screw juicer without removing the skin and seeds to produce noni juice, and the above-mentioned luohan fruit is an extract of the luohan fruit.
The above mixture is an enzyme that is mixed with amylase, xylanase and pectinase in a weight ratio of 1:0.7:1~1.1 and then treated at a temperature of 50~60℃ for 45 minutes at a concentration of 0.1% (w/w); and
Clostridium butyricum , Enterococcus faecium , Bifidobacterium longum , It further comprises a lactic acid bacteria composed of a complex strain of Lactococcus lactis, Lactobacillus gasseri and Lactobacillus reuteri ;
The above fermentation is carried out at 35 to 37°C for 35 days.
The above extraction is performed by grinding the fermented product and then performing hot water extraction at 95°C.
The step of performing juicing after the above extraction is characterized in that the extract in puree form, which is a mixture of the pulp, peel, and extract obtained after extraction, is filtered through a non-woven net and juiced, and the fermented liquid of noni and nahan-gwa manufactured according to the method for producing a fermented liquid of noni and nahan-gwa,
Contains natural ingredients such as fig dried powder and coconut dried powder mixed in a weight ratio of 1:1.
A food and beverage composition including a fermented liquid of noni and nahan, characterized in that the mixing ratio of the fermented liquid of noni and nahan and the natural ingredient is 100:10 to 25 parts by weight of the natural ingredient per 100 parts by weight of the fermented liquid of noni and nahan. delete delete delete delete delete