发明名称 |
PROCESS FOR MANUFACTURING NONI JUICE FREE FROM ENZYME DEACTIVATION, AND NONI JUICE OBTAINED THEREBY |
摘要 |
<p>[Problem] To suppress the growth of harmful bacteria without conducting heating treatment or adding an antiseptic agent and thereby provide noni juice which does not suffer from enzyme deactivation. [Solution] This process comprises subjecting noni juice, which has been obtained by squeezing harvested noni fruits, to preservation in an air-tight container at a temperature of 25 to 35ºC for a period of one week or longer. The process preferably comprises: preserving harvested noni fruits in a ripening vessel for a certain period and thereby ripening the noni fruits; thereafter squeezing the ripened noni fruits to prepare noni juice having a pH of 3.6 to 3.8; preserving the noni juice in an air-tight container at a temperature of 25 to 35ºC for a period of one week or longer to prepare noni fruits having a pH of 3.5 or lower; and thus obtaining noni juice which does not suffer from enzyme deactivation.</p> |
申请公布号 |
WO2014208510(A1) |
申请公布日期 |
2014.12.31 |
申请号 |
WO2014JP66596 |
申请日期 |
2014.06.24 |
申请人 |
MOARC SHOKUHIN CO.,LTD.;MOARC NOUSAN CO.,LTD. |
发明人 |
NISHIMURA MATSUO;KUTSUZAWA KAZUYA;OHASHI SHUNSUKE |
分类号 |
A23L2/02;A23L1/30;A23L2/52 |
主分类号 |
A23L2/02 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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