Method for producing fermented food derived from pomegranate

Abstract

To provide a method for producing a fermented food derived from pomegranate, having improved flavor and high nutritive value while maintaining useful components contained in pomegranate, to provide a method for improving taste in the fermented food derived from pomegranate, and to provide the fermented food obtained by the method.SOLUTION: There is provided a method for producing a fermented food product derived from pomegranate, the method including a step of fermenting a material to be fermented containing juice of fruits of Punica and juice of fruits of date or fig using microorganisms, wherein the microorganisms are wild-type yeast attached to the fruits of Punica and / or the fruits of date or fig, or microorganisms obtained by culturing the wild-type yeast.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a pomegranate-derived fermented food having an improved taste, a method for improving the taste of a pomegranate-derived fermented food, and a fermented food obtained by such a method. [Background technology]

[0002] Pomegranate (Punica granatum L.) is a shrub or tree of the genus Punica in the family Pomegranate. Its fruit is spherical and contains numerous seeds. It turns orange-red to crimson when ripe. It is said to have originated in North Africa and the Persian region (present-day Iran). It has been used as food since ancient times and is also known as a medicinal herb (Ponum granatum). Its various beneficial properties include appetite stimulation, digestive strengthening, antidiarrheal action, diuretic and astringent action, liver function improvement, and bile secretion promotion. It is still widely cultivated around the world, including Mediterranean countries, Iran, Afghanistan, India, the United States (California), China, Japan, and Russia.

[0003] In recent years, it has been confirmed that pomegranates contain useful substances such as the female hormone estrone and the antioxidant ellagic acid, and as a result, pomegranate juice and foods containing pomegranate-derived extracts have been attracting attention from a health-conscious perspective (e.g., Non-Patent Documents 1 and 2).

[0004] However, raw pomegranate juice and concentrated extracts are not necessarily easy to drink in terms of flavor due to their astringency, bitterness, etc. Attempts have also been made to develop foods made from fermented pomegranate juice, but because processed sugar must be added externally to promote fermentation, it is difficult to efficiently produce such fermented foods using only natural ingredients, and the nutritional content is also excessive. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 11-243911 [Patent Document 2] Patent Publication No. 2006-16340 Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, an object of the present invention is to provide a pomegranate-derived food product that has an improved flavor and high nutritional value while maintaining the useful components contained in pomegranate. [Means for solving the problem]

[0007] As a result of extensive research aimed at solving the above-mentioned problems, the present inventors have found that a pomegranate-derived fermented food can be efficiently produced without the addition of external sugars by fermenting a raw material containing a mixture of pomegranate fruits and date palm or fig fruits. Furthermore, the inventors have found that the pomegranate-derived fermented food obtained by this method contains both polyphenols such as ellagic acid and mineral components derived from pomegranate, as well as useful components such as minerals and vitamins derived from date palm or fig, while possessing a flavor that is improved in terms of richness and balance compared to unfermented pomegranate juice. Furthermore, the inventors have found that continuous ingestion of the pomegranate-derived fermented food of the present invention can improve the intestinal bacterial flora. Based on these findings, the present invention has been completed.

[0008] That is, in one aspect, the present invention relates to a method for producing a fermented food product derived from pomegranate, more specifically <1> A method for producing a pomegranate-derived fermented food, comprising a step of fermenting a fermentation raw material containing fruit juice of the genus pomegranate and fruit juice of a date palm or a fig using a microorganism, wherein the microorganism is a wild yeast attached to the fruit of the genus pomegranate and / or the fruit of a date palm or a fig, or a microorganism obtained by culturing the wild yeast; <2> The method according to any one of the preceding claims, which does not include a step of adding sugar to the fermentation raw material from the outside. <1> 2. The method of manufacturing a semiconductor device according to claim 1 ; <3> The fermented food has an improved taste compared to the fermented raw material. <1> 2. The method of manufacturing a semiconductor device according to claim 1 ; <4> The improvement in taste is an enhancement of richness or an improvement in flavor balance. <3> 2. The method of manufacturing a semiconductor device according to claim 1 ; <5> The fruit of the genus pomegranate is a Maras pomegranate. <1> 2. The method of manufacturing a semiconductor device according to claim 1 ; <6> The microorganism is a wild yeast attached to the fruit of the genus pomegranate or a microorganism obtained by culturing the wild yeast. <1> 2. The method of manufacturing a semiconductor device according to claim 1 ; <7> The method includes a step of adding water to the juice of pomegranate fruit and the juice of date palm or fig fruit to prepare the fermentation raw material. <1> 2. The method of manufacturing a semiconductor device according to claim 1 ; <8> The above includes monitoring sugar content during fermentation and maintaining a BRIX value in the range of 50-60. <1> the manufacturing method according to the present invention; and <9> The fermented food contains 0.01% by weight or more of ellagic acid. <1> The manufacturing method described in This provides:

[0009] In another aspect, the present invention relates to a method for improving the taste of a fermented food product derived from pomegranate, more specifically, the method comprising: <10> A method for improving the taste of a pomegranate-derived fermented food, the method comprising a step of fermenting a fermentation raw material containing fruit juice of the genus pomegranate and fruit juice of a date palm or a fig using a microorganism, wherein the microorganism is a wild yeast attached to the fruit of the genus pomegranate and / or the fruit of a date palm or a fig, or a microorganism obtained by culturing the wild yeast; and <11> The improvement in taste is an enhancement of richness or an improvement in flavor balance. <10> The method This provides:

[0010] In a further aspect, the present invention also relates to a pomegranate-derived fermented food product obtained by the above-mentioned production method, more specifically: <12> A fermented food obtained by fermenting a fermentation raw material containing the juice of pomegranate fruits and the juice of date palm or fig fruits, the fermented food containing 0.01% by weight or more of ellagic acid and further containing vitamins and minerals; <13> The above-mentioned fermented raw material has an improved taste compared to the raw material before fermentation. <12> fermented food products according to the preceding paragraph; <14> The improved taste is an enhancement of richness or an improvement of flavor balance. <13> fermented food products according to the preceding paragraph; <15> The fruit of the genus pomegranate is a Maras pomegranate. <12> fermented food products according to the preceding paragraph; <16> The above, which contains killed bacteria of the microorganisms subjected to the fermentation. <12> fermented food products according to the preceding paragraph; <17> The microorganism is a wild yeast attached to the fruit of the genus pomegranate or a microorganism obtained by culturing the wild yeast. <16> fermented food according to the present invention; and <18> For beauty, above <12> ~ <17> 1. The fermented food according to claim 1 This provides: [Effects of the Invention]

[0011] According to the present invention, a pomegranate-derived fermented food product can be efficiently produced without adding any external sugar by fermenting a raw material containing a mixture of pomegranate fruits and dates or figs. The pomegranate-derived fermented food product obtained by this production method has the advantages of having an improved flavor and high nutritional value while maintaining the beneficial components contained in pomegranates and dates or figs.

[0012] In particular, the pomegranate-derived fermented food of the present invention is superior in that it contains both polyphenols such as ellagic acid and mineral components derived from pomegranate, as well as useful components such as amino acids derived from dates or figs, while having a flavor that is improved in terms of richness, balance, etc. compared to unfermented pomegranate juice. Furthermore, continuous intake of the pomegranate-derived fermented food of the present invention can also provide improvement of the intestinal bacterial flora. DETAILED DESCRIPTION OF THE INVENTION

[0013] The following describes embodiments of the present invention. The scope of the present invention is not limited to these descriptions, and other than the following examples, the present invention can be implemented with appropriate modifications within the scope that does not depart from the spirit of the present invention.

[0014] 1. Manufacturing method for pomegranate-derived fermented food The manufacturing method of the present invention is a method for manufacturing a pomegranate-derived fermented food, and is characterized by including a step of fermenting a fermentation raw material containing the juice of a pomegranate fruit as well as the juice of a date palm or a fig fruit using a microorganism that is a wild yeast or a culture derived therefrom.

[0015] As described above, according to the production method of the present invention, a fermented pomegranate product can be efficiently obtained by fermenting a raw material containing a mixture of pomegranate fruits, date palm fruits, and fig fruits, without the need for external sugar addition as in conventional techniques. It has been found that the fermented product obtained by this production method has an improved flavor in terms of richness and balance, compared to raw pomegranate juice or concentrated extract that has not undergone a fermentation process. Furthermore, the fermented product maintains not only the polyphenols (e.g., ellagic acid) and mineral components derived from pomegranate, but also the mineral components and vitamins derived from date palm fruits and fig fruits, making it highly useful in terms of nutritional value.

[0016] <Fermentation ingredients> Although there are no particular limitations on the type of pomegranate used as the fermentation raw material, red pomegranates are preferred, and specific examples include pomegranates from Iran, California, Taiwan, Uzbekistan, Turkey, and Korea. Among them, Maras pomegranates are preferred, for example, Maras pomegranates that are mainly grown in the area surrounding Iran. More preferably, Maras pomegranates from Persia can be used.

[0017] The pomegranate juice used as the fermentation raw material is preferably obtained by squeezing only the pulp, but may also be obtained by squeezing the pulp and seeds. In this case, only the pomegranate juice component may be used as the fermentation raw material, or the pomegranate fruit may be squeezed to extract the juice, with the residue or pulp components remaining. Pomegranate fruit may be used not only fresh, but also dried or crushed pomegranate fruit. Furthermore, the pomegranate fruit itself, including the pulp, juice, seeds, and peel, may also be used as the fermentation raw material. In this case, including the seeds and peel in addition to the juice is preferable in that the flavor and richness of the resulting fermented food can be improved.

[0018] Pomegranate juice can also be extracted or concentrated using other extraction methods, although concentrated juice or extract is typically preferred. Pomegranate extracts can be obtained from the whole fruit or suitable parts of the fruit, such as the arils, of any pomegranate variety by any extraction method known in the art. For example, pomegranate fruit can be washed and then extracted under appropriate conditions using water or an organic solvent, followed by heating and concentration to produce a pomegranate extract. Extraction is preferably performed under reflux. Examples of organic solvents include water-soluble alcohols such as methanol, ethanol, isopropanol, and n-butanol, as well as acetone and acetic acid. Water-soluble organic solvents can be used alone or in any mixture with water. In some cases, enzymes such as pectinase, proteinase, amylase, and cellulase can be added to decompose polysaccharides such as starch contained in pomegranate. If necessary, additives such as gelatin, silicon dioxide, bentonite, silica sol, tannin, cellulose, and potassium caseinate can be added to adjust the turbidity, color, viscosity, etc. of the pomegranate extract.

[0019] The type of date used as the fermentation raw material is not particularly limited, but is typically dates. Examples of such dates include Piarom, Ligret Noor, Sayer, and Stamelang. As with pomegranates, dates can be used in the form of fruit juice, concentrated juice, extract, or essence, or in the form of a puree or paste containing pulp components. Concentrated juice or paste is preferred. Dates are advantageous in that they contain not only sugars that serve as nutrients for the microorganisms used in fermentation, but also useful components such as amino acids and minerals. Furthermore, the use of dates can impart a mellow sweetness to the final fermented food.

[0020] The type of fig used as the fermentation raw material is not particularly limited, but is typically a plant belonging to the genus Ficus of the Moraceae family. For example, it is preferable to use figs grown in the Middle East, such as Iranian figs. However, major Japanese cultivars such as Masui Dauphin and Horai persimmon can also be used. As with pomegranates, fig juice, concentrated juice, extract, or essence can be used, and puree or paste containing pulp components may also be used. Concentrated juice or paste is preferred. Fig fruit is known to contain not only sugars that serve as nutrients for the microorganisms used in fermentation, but also nutrients such as protein, minerals, pectin, folic acid, and dietary fiber, as well as several functional components such as anthocyanins and phytosterols.

[0021] The fermented food of the present invention contains figs as a fermentation ingredient, and is expected to have an insulin-suppressing effect when fig-derived components are taken into the body. In particular, it has been found that after the fermented food of the present invention is taken into the body, it is absorbed by intestinal bacteria.

[0022] In a preferred embodiment, the production method of the present invention further includes a step of adding water to the pomegranate juice and the date / fig juice to prepare a fermentation raw material. By adding water, the progress of fermentation, such as the fermentation time, can be adjusted, and the concentration and viscosity of the fermented product obtained by fermentation can be adjusted to stably maintain an optimal fermentation state.

[0023] The amount of water added can be adjusted as appropriate depending on the fermentation conditions, etc., but preferably 5 to 20% by weight, more preferably 10 to 15% by weight, of the pomegranate and date / fig juice components in the raw material is added. If the amount of water is too high, the pomegranate flavor of the fermented product may be lost, while if the amount of water is too low, the sugar content of the fermented raw material may increase, slowing down the progress of fermentation. Therefore, it is preferable that the BRIX value of the fermented raw material after adding water is in the range of approximately 56 to 62.

[0024] <Fermentation process> In the production method of the present invention, fermentation is carried out by inoculating a fermentation raw material containing the above-mentioned fruit juice of pomegranate fruit and date palm / fig fruit juice with a microorganism. This fermentation step is an essential step.

[0025] The microorganisms used in the fermentation step may be wild yeast (natural yeast) attached to pomegranate fruits and / or date palm or fig fruits, or a starter culture obtained by culturing the wild yeast. Preferably, wild yeast attached to pomegranate fruits may be used. More specifically, a starter culture obtained by collecting wild yeast attached to pomegranate fruits and propagating it may be used. As such wild yeast, known lactic acid bacteria may be used, and for example, a microorganism belonging to the Saccharomyces cerevisiae species may be used.

[0026] Inoculation of the microorganisms can typically be carried out by adding the microorganisms together with the culture medium used for pre-culture, but there are no particular limitations as long as they can be inoculated, and any method known in the technical field can be used.

[0027] If necessary, the fermentation raw material may be sterilized before inoculation to ensure smooth fermentation. For example, the fermentation raw material may be heated to 80°C and maintained at this temperature for 30 minutes or more to prevent the growth of undesirable bacteria, yeast, etc. contained in the fermentation raw material.

[0028] The fermentation step may be carried out by any method known in the art, and may be any of agitation fermentation, shaking fermentation, and static fermentation. When using fermentation raw materials to which water has been added, agitation fermentation or static fermentation is more preferable because agitation fermentation may reduce the fermentation efficiency due to foaming of the fermentation raw materials. In addition, when using pomegranate and date / fig paste-like fermentation raw materials, agitation fermentation can be used because bubbles are generally less likely to be generated even when agitated.

[0029] The temperature and fermentation period conditions in the fermentation step can be set as appropriate, but typically the temperature is 28 to 32°C and the fermentation period is preferably 1 to 60 days, typically 45 to 60 days.

[0030] In a preferred embodiment of the production method of the present invention, in order to maintain fermentation efficiency and adjust the flavor of the product, the sugar content during fermentation can be monitored and the BRIX value can be maintained in the range of 56 to 62. By keeping the sugar content within this range, the resulting fermented food can have an improved taste, such as an enhanced richness or an improved flavor balance, while retaining the fresh fruit flavor of pomegranate.

[0031] In this specification, the BRIX value refers to the reading of a sugar refractometer at a sample temperature (liquid temperature) of 20° C. The BRIX value can be measured using known methods and devices.

[0032] Similarly, a preferred embodiment of the production method of the present invention includes monitoring the bacterial count and pH value during fermentation. The bacterial count can also be an indicator of the desired sugar content range, and for example, when the bacterial count is below 1×10 7 ~1×10 8 / ml range, preferably 1 x 10 7 ~2×10 7 It is preferable to maintain the bacterial count at 0.1% / ml. The pH value is preferably in the range of 2 to 5. Furthermore, the production method of the present invention can include promoting the growth of yeast (microorganisms) used in fermentation by creating an aerobic environment through the above-mentioned temperature control, stirring, air injection, etc.

[0033] As described above, the production method of the present invention is characterized by not including a step of adding external sugars to the fermentation raw material. This is based on the discovery that by including date or fig fruits in addition to pomegranate fruits in the fermentation raw material, fermentation can be carried out using only sugars derived from the fruit juice, allowing the fermentation process to be carried out efficiently without supplementing the fermentation raw material with sugars as in the past. The externally added sugars refer to sugars other than those derived from pomegranate fruits and date / fig fruits, such as refined sugars such as glucose.

[0034] The fermented product obtained by such fermentation has the advantages of having an improved flavor and high nutritional value while maintaining the beneficial components contained in pomegranate and date palm / fig, as described above. In particular, the fermented product contains both polyphenols, minerals, and vitamins derived from pomegranate, as well as beneficial components such as minerals and vitamins derived from date palm / fig. Therefore, in another aspect, the present invention also relates to a fermented food product obtained by fermenting a fermentation raw material containing the juice of a pomegranate fruit and the juice of a date palm / fig fruit.

[0035] In a preferred embodiment, a fermented food can be prepared by mixing a fermented product obtained using pomegranate juice (or extract) as a fermentation raw material with a fermented product obtained using pomegranate fruit as a fermentation raw material in any ratio, thereby achieving a favorable balance between the ease of ingestion (ease of drinking) of the fermented food and its flavor and richness.

[0036] The fermented food of the present invention preferably contains ellagic acid in an amount of 0.01% by weight or more, more preferably 0.01 to 1% by weight, and particularly preferably 0.02 to 0.1% by weight.

[0037] The fermented food of the present invention may further contain amino acids and minerals, examples of which include arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, tryptophan, and cystine. Examples of minerals include potassium and zinc derived from pomegranate, and iron, potassium, magnesium, calcium, phosphorus, zinc, manganese, and copper derived from date palm. Other useful ingredients may include vitamins derived from pomegranate, date palm, and fig, such as vitamin B1, vitamin B2, vitamin C, and niacin; citric acid, anthocyanin, gluconic acid, water-soluble dietary fiber, and sparingly soluble dietary fiber.

[0038] Furthermore, the fermented food of the present invention may contain killed bacteria of the microorganisms used in fermentation from the viewpoint of contributing to health or beauty. Therefore, a step of heat sterilization may be included after the fermentation step is completed. For example, the fermented product may be heated at 80°C for about 30 to 60 minutes. The amount of killed bacteria contained in the fermented food can be adjusted by purification treatment such as filtration after fermentation, but it is possible to adjust the amount to, for example, 1 x 10 7 ~1×10 8 The range of bacterial counts is in the range of bacteria / ml.

[0039] The fermented food of the present invention may be used in a liquid state, or may be in the form of a paste or gel, and in some cases, it can also be made into a powder by drying or the like. The fermented food of the present invention can be used as a food as it is, or can also be used by adding it to any food or drink. Such food or drink is not particularly limited, but includes beverages such as soft drinks and alcoholic beverages, frozen desserts such as ice cream, fresh confectionery such as jelly and yogurt, confectionery such as cookies, cakes, chocolate, chewing gum, etc., and can be used in seasonings such as dressings and sauces. In addition, since the fermented food of the present invention contains abundant useful components including ellagic acid as described above, it can also be used as a health food, health food or drink, functional food, or health-oriented food, etc.

[0040] The addition amount to various foods and drinks is not particularly limited, but the fermented food of the present invention can preferably be in a proportion of 0.01 to 20% by weight, more preferably 0.05 to 10% by weight, and even more preferably 0.1 to 5% by weight based on the whole food or drink.

[0041] As described above, according to the above production method, since a fermented food having an improved taste compared to the fermentation raw material before fermentation can be obtained, in another aspect, the present invention also relates to a method for improving the taste in a fermented food derived from pomegranate. More specifically, it relates to a method for improving the taste in a fermented food derived from pomegranate, which includes a step of adding a microorganism to a fermentation raw material containing the juice of fruits of the pomegranate genus and the juice of fruits of Phoenix dactylifera / Lycium barbarum and performing fermentation. For the details of the fermentation raw material and the fermentation process, the descriptions mentioned above are respectively applicable.

Examples

[0042] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto.

[0043] <A. Example of fermentation using pomegranate extract and date paste> 1. Fermentation raw material and inoculum An extract obtained by concentrating the juice of pomegranate (produced in Iran, Malas variety) and a date paste were prepared.

[0044] The pomegranate extract used was a 5x concentrated extract (pH 3.09 / Brix 65 / specific gravity 1.33) of the juice of the Maras variety grown in Iran.

[0045] The date paste was made from concentrated date juice extract (pH 4.6 / Brix 79 / acidity 0.56).

[0046] Pomegranate extract and date paste were mixed with distilled water to prepare the fermentation raw material.

[0047] The starter culture used for fermentation was made by collecting natural yeast attached to pomegranate peel, cultivating it, and growing it.

[0048] 2. Fermentation process The seed culture solution was added to the fermentation raw material prepared in step 1 above so that the content of the raw material was 3% by weight. The bacterial count was 3 x 10 cells / ml. The mixture was then stored in a thermostatic incubator at a specified temperature (33-35°C) for a specified time to ferment, yielding a fermented product. This was then sterilized by heating at 80°C for 30 minutes. During fermentation, the BRIX value, pH value, and bacterial count were monitored. The respective values ​​during and at the end of fermentation were within the following ranges (Table 1). [Table 1]

[0049] The resulting fermented product contained ellagic acid in the following proportions (Table 2). [Table 2]

[0050] Furthermore, the obtained fermented product contained the following free amino acids and minerals (Tables 3 and 4). [Table 3] [Table 4]

[0051] 3. Sensory test A sensory test was conducted on the fermented solution prepared in 2 above, using unfermented pomegranate juice and date juice as comparisons. The results of the sensory evaluation conducted by 55 men and women in their 20s to 50s are shown in Tables 5 and 6. The sweetness, sourness, richness, refreshing feeling, mellowness, and taste balance were scored on a 5-point scale. [Table 5] [Table 6]

[0052] As a result, it was found that the fermented product of the present invention exhibited improved taste in terms of "richness" and "balance of flavor" compared to the comparative example (unfermented pomegranate juice). Furthermore, the fermented product of the present invention exhibited improved "sweetness" despite the absence of added sugars from the outside.

[0053] In addition, the fermented product of the present invention had the same level of "acidity" and "refreshing feeling" as the comparative example, and it was found that it maintained the fresh feeling of pomegranate even after fermentation.

[0054] In addition, individual comments from the subjects included that the flavor was well-balanced, that it seemed healthy, and that it was satisfying.

[0055] 4. Intestinal flora test Eight subjects were given one packet of the fermented product of the present invention per day for one month, and changes in the intestinal flora were analyzed. The results are shown in Tables 7 and 8.

[0056] [Table 7]

[0057] [Table 8]

[0058] The evaluation of the "Floras Core" in Table 7 is a five - level evaluation as follows. TIFF2026008956000009.tif37158

[0059] The "useful bacteria" in Table 7 are specifically at the following genus level. TIFF2026008956000010.tif93145

[0060] The "bacteria requiring attention" in Table 8 are specifically at the following genus level TIFF2026008956000011.tif49145

[0061] Also, for the "useful bacteria" in Table 7, the higher the numerical value, the more preferable, and for the "bacteria requiring attention" in Table 8, the lower the numerical value, the more preferable.

[0062] In Table 7, for the result of the "Floras Core", among 8 subjects, 7 subjects had a score of B or above, or an improvement in the intestinal flora was observed. Also, for the "diversity score", improvement was observed in 5 out of 8 subjects (63%). Regarding the number of "effective bacteria", the average number per person increased by 3.3. In particular, for the "slimming bacteria" (Christensenella) which has been studied for its dieting effect, 7 subjects had a score from standard to good, and in particular, there were subjects whose score improved from 0 to 0.02.

[0063] Regarding the urolithin - producing microorganisms in Table 8, it has been reported in a paper that about 50% of Japanese people cannot produce urolithin.

[0064] These results demonstrate that by continuously ingesting the pomegranate - derived fermented food of the present invention, an improvement effect on the intestinal flora can be obtained.

[0065] <B. Examples of Fermentation Using Pomegranate Fruit and Date Paste> Next, instead of the above - mentioned pomegranate extract, raw pomegranate fruit containing pulp, pericarp and seeds was used as the fermentation raw material and fermentation was carried out in the same manner. 1. Fermentation raw materials and inoculum The pomegranate fruits (from Iran, Malas variety) were thawed after being stored frozen and used in their raw state. The date paste used was a concentrated extract of date juice (pH 4.6 / Brix 79 / acidity 0.56).

[0066] Distilled water was mixed with the pomegranate fruits and the date paste to obtain the fermentation raw materials. The inoculum used for fermentation was the natural yeast adhering to the pomegranate peel, which was collected, cultured, and propagated.

[0067] 2. Fermentation process A solution of the inoculum was added to the fermentation raw materials prepared in 1. above to a concentration of 3% by weight in the raw materials. The number of bacteria was 1×10 7 cells / ml. Subsequently, the mixture was stored and fermented in a constant-temperature fermentation chamber at a predetermined temperature (33 - 35°C) for a predetermined time to obtain the fermented product. After that, the fermented product was filtered to remove the residues of seeds and peels, and then heat sterilization was carried out at 85°C or higher for 30 minutes or more. During fermentation, the BRIX value, pH value, and number of bacteria were monitored.

[0068] <C. Example of fermentation using pomegranate extract and fig> Next, fermentation was carried out in the same manner using fermentation raw materials containing fig paste instead of the date paste in A. above. 1. Fermentation raw materials and inoculum The pomegranate fruits (from Iran, Malas variety) were thawed after being stored frozen and used in their raw state. The fig paste used was a concentrated extract of fig juice (pH 3.99 / Brix 76.3).

[0069] Distilled water was mixed with the pomegranate fruits and the fig paste to obtain the fermentation raw materials. The inoculum used for fermentation was the natural yeast adhering to the pomegranate peel, which was collected, cultured, and propagated.

[0070] 2. Fermentation process A solution of the inoculum was added to the fermentation raw materials prepared in 1. above to a concentration of 3% by weight in the raw materials. The number of bacteria was 1×10 7The fermented product was then stored in a constant temperature fermentation chamber at a specified temperature (33-35°C) for a specified time to ferment, yielding a fermented product. The fermented product was then filtered to remove any residual seeds or peel, and then heat sterilized at 85°C or higher for 30 minutes or more. The BRIX value, pH value, and bacterial count were monitored during fermentation.

Claims

1. A method for producing a fermented food product derived from pomegranate, comprising: The method includes a step of fermenting a fermentation raw material containing fruit juice of the pomegranate genus and fruit juice of a date palm or a fig fruit using a microorganism, The microorganism is a wild yeast attached to the fruit of the genus pomegranate and / or the fruit of a date palm or a fig, or a microorganism obtained by culturing the wild yeast. Manufacturing method.

2. The method according to claim 1, which does not include a step of adding sugar to the fermentation raw material from outside.

3. The method of claim 1 , wherein the fermented food has an improved taste compared to the fermented raw material.

4. The method according to claim 3, wherein the improvement in taste is an enhancement of richness or an improvement in flavor balance.

5. The method according to claim 1, wherein the fruit of the genus pomegranate is a Maras pomegranate.

6. The method according to claim 1, wherein the microorganism is a wild yeast attached to fruits of the genus pomegranate or a microorganism obtained by culturing the wild yeast.

7. 2. The method of claim 1, further comprising the step of adding water to the juice of a pomegranate fruit and the juice of a date palm or fig fruit to prepare the fermentation raw material.

8. 2. The method of claim 1, further comprising monitoring the sugar content during fermentation and maintaining the BRIX value within the range of 50 to 60.

9. The method according to claim 1 , wherein the fermented food contains 0.01% by weight or more of ellagic acid.

10. A method for improving the taste of a fermented food derived from pomegranate, comprising: The method includes a step of fermenting a fermentation raw material containing fruit juice of the pomegranate genus and fruit juice of a date palm or a fig fruit using a microorganism, The microorganism is a wild yeast attached to the fruit of the genus pomegranate and / or the fruit of a date palm or a fig, or a microorganism obtained by culturing the wild yeast. method.

11. The method according to claim 10, wherein the improvement in taste is an enhancement of richness or an improvement in flavor balance.

12. A fermented food obtained by fermenting a fermentation raw material containing fruit juice of the pomegranate genus and fruit juice of a date palm or a fig, the fermented food containing at least polyphenols, vitamins, amino acids and minerals, and containing ellagic acid as the polyphenol in an amount of 0.01% by weight or more relative to the total amount of the fermented food.

13. The fermented food according to claim 12, which has an improved taste compared to the fermented raw material before fermentation.

14. The fermented food according to claim 13, wherein the improved taste is an enhanced richness or an improved flavor balance.

15. The fermented food product according to claim 12, wherein the fruit of the genus pomegranate is a Maras pomegranate.

16. The fermented food according to claim 12, comprising killed microorganisms subjected to the fermentation.

17. The fermented food according to claim 16, wherein the microorganism is a wild yeast attached to fruits of the genus pomegranate or a microorganism obtained by culturing the wild yeast.

18. The fermented food according to any one of claims 12 to 17 for cosmetic purposes.