| CPC A61K 36/746 (2013.01) [A23L 29/065 (2016.08); A23L 33/105 (2016.08); A61K 36/752 (2013.01); A61P 25/22 (2018.01)] | 4 Claims |
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1. A method for producing a composition containing fermented and aged noni or an extract thereof and a calamansi extract, the method comprising steps of:
(a) obtaining fermented and aged noni by fermenting and aging noni using lactic acid bacteria in a fermentation broth;
(b) pulverizing and squeezing frozen calamansi to yield a calamansi extract or adding water to a dried calamansi at an amount of 10-fold relative to the dried calamansi at 50° C. for 8 hours to yield a calamansi extract;
(c) filtering the calamansi extract to yield a filtered calamansi extract; and
(d) adding the filtered calamansi extract to the fermented and aged noni, followed by aging,
and wherein the fermented and aged noni is aged at 35 to 40° C. for 48 to 168 hours by pouring the fermentation broth over the fermented and aged noni.
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