Method for producing functional distillate from Yaeyama citrus

Abstract

To overcome a problem that juice of Yaeyama aoki fruit and / or its aged fermented product is dark brown, cloudy liquid with a characteristic strong odor and taste, and is therefore not accepted by many consumers.SOLUTION: By distilling juice of Yaeyama Aoki fruit and / or its aged fermented product under specific conditions, colorless, transparent and functional distilled liquid in which the juice has specific color, strong odor and taste are improved can be produced. In addition, by mixing and distilling juice of other plants with good odor harmony, it is possible to further improve the odor and taste of the distilled liquid unique of Yaeyama Aoki alone, and in addition, the distilled liquid of Yaeyama Aoki can be improved in functionality such as antibacterial power. These distillates can be used in various compositions.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a colorless and transparent distillate obtained by distilling the juice of the fruit of Morinda citriodora and / or its matured and fermented product. More specifically, the present invention relates to a distillate of the juice of the fruit of Japanese mulberry and / or its matured fermented product, which improves the strong odor and taste of the juice, and has functionalities such as antibacterial activity, immunostimulating activity, antiviral activity, and skin-beautifying effect. Furthermore, by mixing and distilling the juice of the fruit of Morinda citriodora and / or its matured and fermented product with water and / or the juice of another plant with a good odor compatibility, the strong odor, taste, and functionality of Morinda citriodora can be further improved. According to the present invention, a colorless, transparent distillate of Morinda citriodora, which is excellent in functionality and flavor and can be used in cosmetics, skin care products, oral care products, foods, etc., can be provided. [Background technology]

[0002] Morinda citrifolia, commonly known as noni and scientifically known as Morinda citrifolia, is a shrub that grows 3-10 meters tall and produces numerous waxy green or greenish-yellow, oval, rugged fruits measuring 5-8 cm in size. When ripe, the fruits are greenish-yellow to white in color and have a distinctive strong odor and flavor. The juice squeezed from the matured and fermented fruit is consumed as noni juice, but it has such a strong odor and flavor reminiscent of stinky tofu that it was even used as a punishment game on variety shows. The juice of the fruit of the Japanese citronellol and / or its matured and fermented product is known to have antibacterial, antioxidant and skin-beautifying properties, and is also known to be rich in amino acids, minerals and vitamins.

[0003] The juice extracted from the matured and fermented fruit of the Japanese citronellol is sold as a health drink under the name of Noni juice. Soaps and bath additives containing the juice of the Yaeyama citrus fruit are also available on the market. Furthermore, patents have been published relating to oral care compositions using juice squeezed from the fruit of Morinda citriodora and cosmetics using plant extracts with solvents. However, there have been no examples yet of using a colorless, transparent, odor-reduced distillate obtained by distilling the juice of the fruit of Morinda citriodora and / or its matured, fermented product as a functional ingredient. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special table number 2013-520515 [Patent Document 2] Patent Publication No. 2010-265310 [Patent Document 3] Special table number 2009-517471 [Patent Document 4] Patent Publication No. 2009-62301 [Patent Document 5] Special table number 2006-516019 [Patent Document 6] Special table number 2003-508554 [Patent Document 7] JP 2001-213753 Summary of the Invention [Problem to be solved by the invention]

[0005] It has been reported that the juice of the fruit of the Japanese citronellol and / or its matured and fermented product contains functional components such as scopoletin and caprylic acid, which have antibacterial properties, polyphenols, which have antioxidant properties, and proxeronine, which has immunostimulatory activity. Until now, the juice of the fruit of the Japanese citronellol and / or its matured and fermented product has been used directly as a beverage, or added in small amounts to soaps or bath additives so as not to give off an odor. Published patents include those using the juice of the fruit of Morinda citriodos, those using synthetic resin-treated juice of the fruit, those using steam-distilled extracts of the leaves, and those using solvent extracts from the plant. Specifically, for example, Patent Document 1 (JP 2013-520515 A) discloses the use of a concentrated juice of the fruit of Morinda citriodos and a steam-distilled extract of the leaves in foods, and Patent Document 3 (JP 2009-517471 A) discloses the use of a concentrated juice of the fruit and a steam-distilled extract of the leaves in antiviral agents, but this steam distillation method involves blowing steam onto the leaves to evaporate the components. Patent Document 4 (JP 2009-62301 A) discloses the use of an extract in foods and the like, which has been obtained by treating the juice of the fruit of Morinda citriodora or its fermented product with a synthetic resin to reduce its odor; however, this method makes it difficult to significantly improve the color or properties, and there is also a reduction in the active ingredients. Patent Document 2 (Japanese Patent Laid-Open Publication No. 2010-265310) discloses the use of an extract extracted from a Japanese mulberry plant using an alcohol-based solvent in an oral care composition, Patent Document 5 (Japanese Patent Laid-Open Publication No. 2006-516019) discloses the use of an extract extracted from a Japanese mulberry plant using a water-soluble solvent or hexane in an antifungal agent, and Patent Document 7 (Japanese Patent Laid-Open Publication No. 2001-213753) discloses the use of an extract extracted from a compressed or pulverized product of the plant using a hydrophilic solvent in a cosmetic product. Furthermore, Patent Document 6 (JP 2003-508554 A) discloses that oil extracted from the seeds of Morinda citriodos using a non-polar solvent such as hexane can be used in massage oils and cosmetics. However, the use of these solvents to extract Morinda citriodos components has drawbacks, such as safety and limitations on the components that can be extracted. In light of the above, distillation was attempted as a method for obtaining a colorless, transparent raw material with maintained or enhanced functionality by efficiently collecting volatile components and reducing the unique color, odor, and taste of the juice of the fruit of Morinda citriodora and / or its matured and fermented product in a simple manner, which is different from conventional techniques. [Means for solving the problem]

[0006] The juice of the fruit of Morinda citriodora described in claim 1 can be obtained by crushing the ripe fruit of Morinda citriodora when it has turned from light yellow-green to white, using a mixer or the like, and then centrifuging or squeezing with a filter cloth, etc., and is a brownish liquid with a bitter or astringent taste and a distinctive odor. The juice of the matured and fermented product of Morinda citriodora can be obtained by packing the ripe fruit of Morinda citriodora directly into a container such as a glass bottle, allowing the matured and fermented product to ferment naturally for one month to one year, optimally for about three months, crushing the product in a mixer or the like, and then centrifuging or squeezing with a filter cloth, etc., and is a blackish-brownish liquid with a sour or astringent taste and a distinctive, strong odor.

[0007] A colorless, transparent distillate was achieved by distilling the juice of yamai citri fruit and / or its matured, fermented products using a heated still. This distillate changes the viscous, dark brown color of the juice of yamai citri fruit and / or its matured, fermented products to a colorless, transparent, water-like appearance and properties, and it was confirmed that the distinctive strong odor and unique taste of the juice were also significantly improved. Optimal distillation using a heated still is achieved by heating the juice to 90-110°C and cooling the generated steam.

[0008] Any type of heated distiller can be used as long as it is placed in a distiller, heated with an electric heater, gas, or steam, and the resulting steam is condensed in a cooling tube to obtain a distilled liquid. A pressure valve can be installed at the outlet where the steam is condensed in the cooling tube to obtain a distilled liquid, and by creating positive pressure inside the device, the sample temperature can be raised to 100°C or higher for distillation.

[0009] The reasons for adding water and / or the juice of another plant with a good odor compatibility to the juice of Morinda citrifolia fruit and / or its matured and fermented product as claimed in claim 2 include the effect of preventing the juice of Morinda citrifolia fruit and / or its matured and fermented product from burning when heated for distillation, which may occur if the juice is extracted alone, the effect of ensuring a sufficient amount of distilled liquid, and the effect of improving odor and taste. In particular, when the juice of another plant with an odor compatibility that is good with Morinda citrifolia is added instead of water, the aroma and functionality of the other plant can be added, thereby increasing the value of the product. Furthermore, the odor, taste, and amounts of functional components can be maintained constant by adjusting the amount of water and / or the juice of other plants with a good odor compatibility, by adjusting the distillation temperature, etc. Caprylic acid, which is abundant in the juice of Morinda citriodora fruit and / or its matured and fermented product, can be used as an indicator for maintaining a constant odor, taste, and amounts of functional components, and by adjusting the concentration of caprylic acid in the distillate to 0.03% or less, the odor, taste, and amounts of functional components other than caprylic acid can also be maintained constant.

[0010] Claim 2 Other plants that have a good harmonious smell with the scent of the Japanese citronellal are selected from those that have an excellent fragrance that is compatible with the scent of the Japanese citronellal, antibacterial properties, or emollient effects.

[0011] Claim 3 So, Claim 2 This shows that even if a distillate of one or more types of juice from other plants with good odor compatibility as described above is separately prepared and added in an appropriate amount to a distillate of juice from the fruit of Morinda citriodora and / or its matured and fermented product that has already been distilled, a distillate equivalent to the distillate of claim 2 obtained by mixing the two and then distilling them can be obtained.

[0012] Claims 1-3 Examples of compositions that can utilize the functionality of the distillate obtained in step 1 include cosmetic compositions, skin care compositions, oral care compositions, and food compositions. In addition to these, the distillate can be applied to various products that utilize its antibacterial properties, etc., within the scope that does not impair the effects of the present invention. [Effects of the Invention]

[0013] It was confirmed that the distilled liquids obtained in claims 1 to 3 have an improved strong odor and taste of the juice of the fruit of the Japanese citronellal and / or its matured and fermented product, and are obtained as a colorless, transparent liquid. Furthermore, it was predicted that these transparent distilled liquids would have antibacterial properties, and when their antibacterial properties against E. coli, periodontal disease bacteria, dental caries bacteria, acne bacteria (acne-causing bacteria), etc. were measured, strong antibacterial properties were confirmed. Furthermore, Immunostimulatory activity and antiviral activity against influenza A virus related to interleukin-12 production It was also confirmed that it has DETAILED DESCRIPTION OF THE INVENTION

[0014] Yae morioensis grows in subtropical regions, including Okinawa Prefecture, and its fruit can be harvested year-round. The ripe fruit, which changes color from pale yellow-green to white, is harvested and used. While the distinctive odor of the fruit immediately after harvest is not as strong as that of fermented, it has a strong bitter and acrid taste, making it unsuitable for consumption. Therefore, ripe Yae morioensis fruit is washed and dried, then packed directly into glass bottles or other containers and left to ferment naturally for one month to one year, with three months being optimal, before being consumed. Adding small amounts of brown sugar, oligosaccharides, etc. during natural fermentation reduces variations in fermentation and ensures consistent fermentation. The juice of the fruit of Morinda citriodora used in the present invention can be obtained by crushing ripe fruit in a mixer or the like, followed by centrifugal separation or squeezing with a filter cloth or the like. Similarly, the juice of the aged and fermented fruit can be obtained by crushing the aged and fermented fruit in a mixer or the like, followed by centrifugal separation or squeezing with a filter cloth or the like. These juices deteriorate during storage, so if the juice is pasteurized at low temperature for about 3 minutes at 75°C, it can be maintained in the same state for a long period of time. If necessary, the juice of Morinda citriodora and the juice of the aged and fermented fruit of Morinda citriodora can be appropriately mixed to prepare the raw material for distillation.

[0015] When the juice of moribund fruit and / or its matured fermented product is used directly, there is a risk of burning during heating, resulting in low yields and difficulty in adjusting the odor and controlling the components in the resulting distillate. To address this issue, a method can be employed in which water and / or the juice of another plant with a harmonious odor is added to the juice of moribund fruit and / or its matured fermented product, as described in claim 2. Adding water to the juice of moribund fruit and / or its matured fermented product prevents burning during heating for distillation, adjusts the component concentrations appropriately, and ensures the required volume of distillate. Furthermore, adding the juice of another plant with a harmonious odor to the juice of moribund fruit and / or its matured fermented product prevents burning during heating for distillation, adjusts the component concentrations, and ensures the required volume of distillate. Furthermore, adding the juice of another plant with a harmonious odor to the juice of moribund fruit and / or its matured fermented product not only prevents burning during heating for distillation, adjusts the component concentrations, and ensures the required volume of distillate, but also imparts the excellent fragrance, antibacterial properties, emollient effects, and other functional properties of the other plant with a harmonious odor. The ratio of water and / or juice of another plant with a harmonious odor to the juice of the fruit of Morinda citriodora and / or its aged and fermented product is preferably 0.3 to 3. In an example in which juice of the aged and fermented fruit of Morinda citriodora was added to juice of the fruit of Morinda citriodora, the desired odor, taste, and functionality were obtained when the mixture was distilled at a 1:1 ratio. Caprylic acid, which is abundant in the juice of the fruit of Morinda citriodora and / or its matured and fermented product, is used as an indicator for maintaining a constant odor and the strength of the functional components of the distillate, and the odor and the strength of the functional components of the distillate can be maintained constant by adjusting its concentration to 0.03% or less. Specifically, in order to maintain a constant odor and the strength of the functional components of the distillate due to differences in odor and components depending on the harvest time of Morinda citriodora and differences in conditions during the distillation process, the caprylic acid concentration can be maintained at 0.03% or less by combining one or more of the following methods: removing the initial distillate during distillation, adjusting the temperature of the heating section during distillation, adjusting the temperature of the steam cooling medium, adjusting the ratio between the amount of distillate and the amount of distillation residue obtained during distillation, and adjusting the amount of water and / or juice of another plant with a good odor compatibility.

[0016] By distilling the juice of the fruit and / or its fermented product, or the juice of the fruit and / or its fermented product to which water and / or the juice of another plant with a compatible odor are added, in a heated still, the juice, which has a distinctive, strong odor and a brown, viscous appearance, can be transformed into a colorless, transparent distilled liquid containing volatile functional components with a reduced distinctive strong odor. The distillation apparatus can be any heated distillation apparatus equipped with a heating section for the sample and a cooling section for the generated steam, such as those found in stills for producing shochu or purified water. The heated still can be of any type, as long as it places the sample in the heating section, heats it with an electric heater, gas, or steam, and condenses the generated steam in a cooling tube to obtain a distilled liquid. The juice of yamaunouki fruit and / or its aged fermented product, or a liquid obtained by adding water and / or juice of another plant with a good odor compatibility to the juice of yamaunouki fruit and / or its aged fermented product, is placed in the heating section of a heating distiller, and heated to 90°C to 110°C, enabling distillation that preserves functional components. Distillation at 95°C to 105°C is optimal. Furthermore, the temperature of the cooling medium used when condensing the generated steam in the cooling tube is 5°C to 40°C. In an example in which an equal amount of juice of yamaunouki fruit aged fermented product was added, the distillation was performed by slightly closing the distilled water outlet valve in the cooling section, maintaining the sample temperature at 102°C, and the cooling medium temperature was set to 15°C when condensing the generated steam in the cooling tube. Good odor, taste, and functionality were obtained. Similarly, a distillate distilled at a heating temperature of 85°C did not provide sufficient functionality. In addition, a distilled liquid similar to that of claim 1 can be obtained by using a reduced pressure distiller such as an evaporator to distill the sample at a temperature of 40°C to 60°C, and setting the temperature of the cooling medium when condensing the generated vapor in a cooling tube to 2°C to 20°C.

[0017] Claim 3 So, Claim 2This shows that even when a distillate of one or more juices from other plants with good odor harmony as described above is separately prepared and added to a distillate of juice from the fruit of Morinda citriodora and / or its matured and fermented product that has already been distilled, a distillate equivalent to the distillate of claim 2 obtained by mixing the two and then distilling them can be obtained. Furthermore, if the product does not need to be colorless and transparent, one or more kinds of juices from other plants with a good odor harmony as described in claim 3 may be directly added to the distillate of the juice of the fruit of Morinda citriodora and / or its matured and fermented product.

[0018] The effects of the present invention will be explained in the following examples. In the explanation, Yaeyama citrus will be abbreviated as "noni," which is its common name, Shikuwasa will be abbreviated as "shiku," and pineapple will be abbreviated as "pineapple."

[0019] Example 1 Table 1 shows the average scores of the sensory evaluations of 10 panelists, who evaluated the smell and taste of samples 3) to 10) on a scale of 10 to 10. 1) The juice of aged and fermented Japanese citrus fruit was given a score of 2, and 2) the juice of fully ripe pineapple was given a score of 10. Here, Japanese citrus fruit is abbreviated to its common name, noni. The samples used for evaluation were: 1) juice of fermented noni fruit, 2) juice of ripe pineapple, 3) juice of noni fruit, 4) distilled liquid obtained by adding water to the juice of fermented noni fruit in a 1:1 ratio and distilling at 85°C. The samples used for evaluation were: 5) distilled liquid obtained by adding water to the juice of noni fruit in a 1:1 ratio and distilling at 102°C, 6) distilled liquid obtained by adding water to the juice of fermented noni fruit in a 1:1 ratio and distilling at 102°C, 7) distilled liquid obtained by adding pineapple juice to the juice of noni fruit in a 1:1 ratio and distilling at 102°C. Sensory evaluation was performed on six samples: 1) a distillate obtained by adding Shikuwasa juice in a 1:1 ratio to the juice of the noni fermented product and distilling it at 102°C; 2) a distillate obtained by adding Shikuwasa juice in a 1:1 ratio to the juice of the noni fermented product and distilling it at 102°C; 3) a distillate obtained by adding pineapple juice in a 1:1 ratio to the juice of the noni fermented product and distilling it at 102°C; and 4) a distillate obtained by adding acerola juice in a 1:1 ratio to the juice of the noni fermented product and distilling it at 102°C. The results in Table 1 show that distilling the juice of noni fruit or fermented noni fruit improves its odor and taste, and adding other fruit juices significantly improves the odor and taste. In particular, the distillate obtained by adding citrus fruit juice and citrus fruit juice in a 1:1 ratio and distilling at 102°C (7) and the distillate obtained by adding citrus fruit juice and fermented noni fruit juice in a 1:1 ratio and distilling at 102°C (8) showed improvements in odor and taste to the point where they were not unpleasant to drink as is. [Table 1]

[0020] <Example 2> The same sample as in Example 1, 1) juice of noni fermented product, 2) juice of ripe pineapple, 3) juice of noni fruit, 4) distillate obtained by adding water to the juice of noni fermented product in a 1:1 ratio and distilling at 85°C, 5) distillate obtained by adding water to the juice of noni fruit in a 1:1 ratio and distilling at 102°C, 6) distillate obtained by adding water to the juice of noni fermented product in a 1:1 ratio and distilling at 102°C, 7) distillate obtained by adding Shikuwasa juice to the juice of noni fruit in a 1:1 ratio and distilling at 102°C, The antibacterial activity of ten samples against Escherichia coli JCM5491 strain was evaluated using the paper disk method. The samples were: 1) a distillate obtained by adding a 1:1 ratio of Citrus depressa juice to the juice of noni fermented product and distilling at 102°C; 2) a distillate obtained by adding a 1:1 ratio of Citrus depressa juice to the juice of noni fermented product and distilling at 102°C; 3) a distillate obtained by adding a 1:1 ratio of Citrus depressa juice to the juice of noni fermented product and distilling at 102°C; 4) a distillate obtained by adding a 1:1 ratio of Citrus depressa juice to the juice of noni fermented product and distilling at 102°C; and 5) a distillate obtained by adding acerola juice to the juice of noni fermented product and distilling at 102°C. E. coli was cultured in Nutrient Broth medium at 37°C for two days, and the number of bacteria was approximately 5 x 10 6 The samples were mixed to a concentration of 1000 μl / ml, and 6 mm diameter paper discs (Advantec) were placed on the agar medium. 100 μl of each sample was added to the paper disc and cultured at 37°C for 2 days. The antibacterial activity against E. coli was determined by measuring the diameter of the growth inhibition zone that formed. The results in Table 2 are the average values ​​for three test dishes, and the larger the diameter of the inhibition zone, the stronger the antibacterial activity. The results in Table 2 show that the juice of the noni fruit and the juice of the fermented noni fruit itself have antibacterial activity, but that distillation strengthens this activity. In particular, the distillate obtained by adding Shikuwasa juice to the juice of the fermented noni fruit in a 1:1 ratio and then distilling at 102°C showed the strongest antibacterial activity against E. coli. [Table 2]

[0021] Example 3 The five test samples were: 1) juice from noni fermented product; 5) a distillate obtained by adding water to noni fruit juice in a 1:1 ratio and distilling at 102°C; 6) a distillate obtained by adding water to noni fermented product juice in a 1:1 ratio and distilling at 102°C; 8) a distillate obtained by adding Shikwasa juice to noni fermented product juice in a 1:1 ratio and distilling at 102°C; and 9) a distillate obtained by adding pineapple juice to noni fermented product juice in a 1:1 ratio and distilling at 102°C. The antibacterial activity against Escherichia coli, acne bacteria (acne-causing bacteria), periodontal disease bacteria, and dental caries bacteria was evaluated using five samples. The test strain of Escherichia coli, JCM5491, was cultured in nutrient broth liquid medium at 37°C for two days until the bacterial concentration reached approximately 10. 6 The concentration of bacteria was adjusted to 10 / ml. Propionibacterium acnes JCM18907 strain was used as the acne bacterium, Porphyromonas gingivalis JCM8525 strain as the periodontal disease bacterium, and Streptococcus mutans JCM5157 strain as the dental caries bacterium. GAM liquid medium was used as the medium for the acne bacterium, and GAM liquid medium supplemented with 3% de-fibered horse blood was used as the medium for the periodontal disease bacterium and the dental caries bacterium. These strains were cultured at 37°C for 3-4 days until the bacterial concentration reached approximately 10 6~7 The concentration was adjusted to 0.5 ml / ml. 0.5 ml of each test bacterial solution was added to 4.5 ml of each test sample, and the mixture was collected after 5 and 10 minutes. After culturing on GAM agar medium at 37°C for 3-4 days, the resulting colonies were counted and used as the residual viable bacterial count. As a control, 0.5 ml of each test bacterial solution was added to 4.5 ml of physiological saline, and the residual viable bacterial count was similarly measured immediately after addition, and 5 and 10 minutes later. The results are shown in Table 3. 1) The juice of noni fermented product itself exhibited strong antibacterial activity against E. coli, acne bacteria, periodontal disease bacteria, and dental caries bacteria. 6) The distillate obtained by adding water to the juice of noni fermented product in a 1:1 ratio and then distilling at 102°C, and 8) the distillate obtained by adding Shikuwasa juice to the juice of noni fermented product in a 1:1 ratio and then distilling at 102°C, exhibited the strongest antibacterial activity. [Table 3]

[0022] Example 4 The test samples used were 1) the juice of noni fermented product, 6) the distillate obtained by adding water to the noni fermented product juice in a 1:1 ratio and distilling at 102°C, and 8) the distillate obtained by adding Shikuwasa juice to the noni fermented product juice in a 1:1 ratio and distilling at 102°C. The amount of interleukin-12 (IL-12) produced by the mouse macrophage-like cell line J774.1 was measured when these samples were added. LPS (lipopolysaccharide) was used as a control, and the J774.1 cell culture medium (1.0 x 10 5 After culturing for 24 hours, the production of interleukin 12, an immune-boosting component, was measured by ELISA. The results are shown in Table 4. 1) The juice of the noni fermented product was found to have high interleukin-12 production capacity. 6) The distillate obtained by adding water to the noni fermented product juice in a 1:1 ratio and then distilling at 102°C, and 8) the distillate obtained by adding Shikuwasa juice to the noni fermented product juice in a 1:1 ratio and then distilling at 102°C also showed good interleukin-12 production capacity. [Table 4]

[0023] <Example 5> The test samples used were 1) the juice of noni fermented product, 6) the distillate obtained by adding water to the juice of noni fermented product in a 1:1 ratio and then distilling at 102°C, and 8) the distillate obtained by adding Shikuwasa juice to the juice of noni fermented product in a 1:1 ratio and then distilling at 102°C, and their antiviral effects against influenza A virus were measured. Each test sample was added to a solution of influenza A virus from the Orthomyxoviridae family in a 10% volume, with purified water as a control. Samples were taken immediately after addition, 15 seconds later, and 2 minutes later. These samples were then added to CRFK cultured cells, and the cytopathic effect was observed under a microscope. The 50% tissue culture virus infectivity titer (TCID 50 ) was calculated. When no detection was detected, it was rated as <1.5. The results are shown in Table 5. 1) The juice of noni fermented product was found to have an antiviral effect that effectively inactivated influenza A virus. 6) The distillate obtained by adding water to the juice of noni fermented product in a 1:1 ratio and then distilling at 102°C, and 8) the distillate obtained by adding Shikuwasa juice to the juice of noni fermented product in a 1:1 ratio and then distilling at 102°C, both showed strong antiviral effects against influenza A virus. [Table 5]

[0024] Examples of compositions that can utilize the distillates obtained in claims 1 to 4 include cosmetic compositions, skin care compositions, oral care compositions, and food compositions. Furthermore, the antibacterial properties of the product of the present invention can be utilized to prevent or delay anthracnose in the peel of fruit such as mango, and to prevent or cure infectious diseases in animals.

[0025] Claim 1~ 3 Formulation examples of cosmetic compositions, skin care compositions, oral care compositions, and food compositions using the distillate obtained in step 1 are shown below. (lotion) (Ingredients) (Weight%) Noni fermented product + Shikuwasa distillate 60.00 Noni fruit distillate 33.00 1,3-butylene glycol 4.00 Ethanol 1.00 Glycerin 1.50 Lactic acid 0.20 Sodium lactate 0.30 (cream) (Ingredients) (Weight%) Polyethylene glycol monoester phosphate 2.00 Glyceryl Monostearate 5.00 Liquid paraffin 8.00 Glyceryl Trioctanoate 9.00 1,3-butylene glycol 1.00 Glycerin 5.00 pH adjuster trace amount Noni fermented juice + Shikuwasa distillate ~100 (oral care agent) (Ingredients) (Weight%) Yuzu juice distillate 30.00 Xylitol 0.10 Ethanol 0.10 pH adjuster trace amount Noni fermented distillate ~100 (food) (Ingredients) (Weight%) Noni fermented product + Shikuwasa distillate 84.50 Shikuwasa juice 10.00 Oligosaccharides 5.00 Vitamin C 0.50

[0026] According to the present invention, by distilling the juice of the fruit of the Japanese citronellal and / or its matured and fermented product under specific conditions, the distinctive color, odor, and taste of the juice can be reduced, and a colorless and transparent distilled liquid having antibacterial properties and other functionalities can be obtained. Furthermore, by mixing and distilling the juice of other plants with harmonious odors, the effects can be further improved. From the above, the distillate of the present invention can be used as a raw material for various compositions.

Claims

1. A method for producing a Morinda citriodora distillate, comprising using the juice of Morinda citriodora fruit and / or its matured and fermented product as a raw material, selecting caprylic acid as an indicator for maintaining constant odor and taste, as well as antibacterial activity against Escherichia coli, periodontal disease bacteria, dental caries bacteria, and acne bacteria, immunostimulatory activity related to interleukin-12 production ability, and antiviral activity against influenza A virus, and distilling the liquid at normal or increased pressure while maintaining a liquid temperature of 90°C to 110°C so that the concentration of caprylic acid in the liquid is 0.03% or less, thereby obtaining a colorless, transparent distillate.

2. 2. A method for producing the distilled liquid according to claim 1, which is obtained by adding water and / or the squeezed juice of one or more other plants with good odor harmony selected from the group consisting of Shikwasha (Citrus citron), pineapple, acerola, orange, lemon, lime, tankan (citrus tankan), kiwi, mango, passion fruit, papaya, lychee, grapefruit, apricot, plum, alpinia speciosa, Natsumikan (Citrus unshiu), and Satsuma mandarin to the squeezed juice of the fruit of Yaeyama Iwoki (Japanese citrus tree) and / or its matured and fermented product as defined in claim 1, followed by distillation.

3. A method for producing a distilled liquid comprising mixing the distilled liquid of claim 1 with a distilled liquid obtained by separately distilling the juice of one or more other plants having a good odor harmony, selected from the group consisting of Shikuwasa (Citrus depressa), Yuzu (Citrus citron), pineapple, acerola, orange, lemon, lime, tankan (citrus tankan), kiwi, mango, passion fruit, papaya, lychee, grapefruit, apricot, plum, Alpinia speciosa, Natsumikan (Citrus chinensis), and Satsuma mandarin (Citrus unshiu).

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