Method for manufacturing natural additive juice using plant cell-degrading enzymes, and natural additive juice manufactured thereby using plant cell-degrading enzymes

Method for manufacturing natural additive juice with enhanced active ingredients through plant cell enzyme fermentation

This technology involves manufacturing natural additive juice by washing, cutting, and sterilizing natural ingredients such as noni, followed by fermentation, aging, and extraction using deep-sea water and plant cell-degrading enzymes.

In plant-based raw materials, active ingredients are trapped within cell walls, which limits extraction efficiency and makes it difficult to increase the concentration of active components when using conventional juicing methods.

By using degrading enzymes such as cellulase and pectinase to break down plant cell walls before extraction, this technology can be applied to natural juice products to significantly increase the content of active ingredients.

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Key Features:

• A step of selecting noni as a natural additive, washing and cutting it, and performing primary sterilization by heating at 90–110°C.
• A step of adding and stirring cellulase and pectinase into a mixture of 100 parts by weight of ground natural additives and deep-sea water.
• A step of fermenting the enzyme-treated natural additives at 35–55°C, followed by aging at 40–60°C.
• A step of extracting and filtering the aged natural additive fermentate using a juicer to obtain the final juice extract.

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