KR101730913B1 - Fig wine and manufacturing method of the same - Google Patents

Abstract

Provided are Ficus carica wine and a manufacturing method thereof. The method for manufacturing the Ficus carica wine according to embodiments comprises the following steps: crushing the Ficus carica to obtain first Ficus carica crushed materials; manufacturing second Ficus carica crushed materials having an acidity compensated to a pH between 3.4 and 3.8 by adding an acidity compensating solution to the first Ficus carica crushed materials; adding a fermentation agent to the second Ficus carica crushed materials to manufacture Ficus carica fermentation materials; and manufacturing the Ficus carica wine by juicing the Ficus carica fermentation materials.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a winery,

The present invention relates to a fig wine, and more particularly, to a method for manufacturing a fig wine which can apply the weakness of fig fruit to wine and a fig wine produced thereby.

The fig fruit is a fruit of a fig tree and is round or conical. Green, brown or black.

The fig fruit is sweet, so it is eaten raw, dried or processed and used as cooking material. In addition, fig fruit is an alkaline food and is used as medicine in the private sector.

Fig fruits contain about 10% of sugar and have a strong sweet taste. Organic acids include malic acid, citric acid, benzaldehyde, which is effective for cancer treatment, and phycin, a proteolytic enzyme. In addition, the fig fruit is rich in enzymes such as lipase, amylase, and oxidase, as well as fiber and protein.

On the other hand, wine is an alcoholic beverage made by fermenting ripe grape sugar.

As domestic consumption of wine has increased over the past decade, interest in wine has increased in Korea.

In addition, the surge in consumption of such wines is gradually changing to consumerism, which requires diversity of wines.

Therefore, it is necessary to develop a method for producing wine using other fruits than grapes.

Korean Registered Patent No. 0453461 (registered on October 10, 2004) Korean Registered Patent No. 0767626 (registered October 10, 2007)

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and an aspect of the present invention is to provide a method for producing a fig wine which can take the weakness of figs into wine.

Another aspect of the present invention is to provide a method for producing a fig wine by adjusting the concentration of the fermentation agent and the fermentation time to balance the sugar content and the acidity.

Another aspect of the present invention is to provide a method for producing a fig wine which can maintain a standard alcohol concentration using only figs and can provide fig wines with fig and natural flavors.

Another aspect of the present invention is to provide a method for producing a fig wine which can control the balance of sourness and sweetness by using a fig.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

According to another aspect of the present invention, there is provided a method for preparing a fig wine by crushing a fig fruit into a first fig and crushing the first fig, To pH 3.8 or less, adding an fermentation agent to the second fig-crushed product to prepare a fig-fermented product, and preparing the fig-fermented product by squeezing the fig-fermented product Wherein the step of preparing the fig wine comprises: a step of preparing a fig-filtrate by adding a filtrate containing protein components to the fig-fermented product after the fig-fermentation product is squeezed, (2) to (5) (wt)% or less by weight of the fig filtrate; (b) 0.1 weight (wt)% of phosphorus atomized filtrate and 0.16 weight (wt)% of ammonium phosphate as 0.1 wt% of the above-mentioned filtrate to make a fig fermentation liquid, and filtering the fig fermentation liquid with the filtration agent to produce sparkling fig wine .

The yeast (EC-1118) in an amount of 0.02 to 0.05 wt% of the second fig-crushed product is used as the above-mentioned fermentation product. It can be fermented for 15 days or less.

Also, the step of making the fig wine may be performed by preparing the fig filtrate, adding the fig flower to the fig filtrate in which the fig fruit and sugar are mixed in a ratio of 1: 1 to 2 to 10 wt )% Or less, and aging to make the fig wine.

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In addition, the fig-aging solution can be aged at a temperature of 5 ° C or more to 21 ° C or less.

In addition, the fig fermentation broth can be fermented at a temperature of not less than 15 ° C and not more than 25 ° C for not less than 25 days but not more than 35 days.

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When the inner pressure of the carbonic acid gas generating container is equal to the atmospheric pressure, the step of making the fig wine is performed such that the pressure of the carbonic acid gas generating container is lower than or equal to 4 atm And aging from 4 months to 6 months or less so as to be under 7 atmospheres.

According to an embodiment of the present invention, it is possible to provide a fig wine made by a method of making a fig wine.

Other specific details of the invention are included in the detailed description and drawings.

According to the method for manufacturing a fig wine according to an embodiment of the present invention, the weakness of the fig can be consumed as a wine.

In addition, according to the method of manufacturing a fig wine according to an embodiment of the present invention, the concentration of the fermentation agent and the fermentation time can be controlled to provide a fig wine with a good balance between the sugar content and the acidity.

In addition, the method of manufacturing a fig wine according to an embodiment of the present invention can provide a fig wine having a basic alcohol level and a fig and natural flavor using only figs.

According to the method of manufacturing a fig wine according to an embodiment of the present invention, the balance of sourness and sweetness can be controlled by using the figs.

1 is a flowchart illustrating a method of manufacturing a fig wine according to a first embodiment of the present invention.
FIG. 2 is a flow chart illustrating a method for manufacturing a fig and sparkling wine according to a second embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and the same or similar components are denoted by the same reference numerals throughout the specification.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a fig wine according to a first embodiment of the present invention.

Referring to FIG. 1, a method for preparing a fig wine according to the present invention comprises the steps of (S110) milling a fig fruit to form a first fig-crushed product, adding an acidity supplement to the first fig- (S120) of making the fig-crushed product, and a step (S130) of making the fig fermented product by adding the fermentation agent to the second fig-crushed product and a step (S140) of the fig fermented product to make a fig wine.

Here, when the fruit of the fig is used without being peeled, the fig wine having rich color of the fig fruit can be produced. In addition, when peeled off from the fig fruit, the bitter taste contained in the fig shell is removed, so that a fig wine rich in sugar content can be produced.

Also, the acidity of the second fig crushed product can be corrected to pH 3.4 or higher to pH 3.8 or lower by acidity correction.

In this case, the pH of the second fig-crushed product is corrected to pH 3.4 or higher to lower than pH 3.8, thereby preventing the decay of the fig fermentation product and maintaining the balance between the sugar content and the acidity, so that the fig wine having a sweet and sour taste harmonious can be produced.

That is, when the acidity of the second fig-crushed product is lower than pH 3.4, the acid wine of the second fig-crushed product can be produced with a sour taste being too strong to lose its balance. If the acidity of the second product is more than pH 3.8, .

Here, the acidity correction may include a mixture of acid, citric acid, tartaric acid, and mixed acid of malic acid and citric acid.

In addition, the acid-corrected second mortar can be sterilized using potassium sulfite (K ₂ S ₂ O ₃ ).

Here, potassium sulfite (K ₂ S ₂ O ₃ ) can be made into a beautiful taste of fig wine by anti-bacterial action, antioxidant effect and flavor improvement.

The yeast (EC-1118) is used in an amount of 0.02 to 0.05 wt% (wt%) or less of the second fig and the fermented product is used in an amount of 10 Day to less than 15 days.

Herein, the fermentation agent is 0.02 to 0.05 wt% (hereinafter referred to as the reference concentration of the fermentation agent) of the weight of the second mortar and the fig fermentation product is 20 to 30 ° C (hereinafter referred to as fermentation reference temperature (Hereinafter referred to as fermentation reference period), the fig fermentation product can be fermented at an alcohol concentration of 6 to 8 ° C (hereinafter referred to as alcohol-based reference concentration) have.

Specifically, the sugar component contained in the second fig and crushed product may react with the fermentation agent to convert the sugar component into an alcohol component, and the alcohol concentration may be adjusted according to the amount of the fermentation agent, the fermentation temperature, and the fermentation period.

Here, if the concentration of the fermentation agent is lower than the reference concentration of the fermentation agent, the fermentation temperature of the fig fermentation product is lower than the fermentation reference temperature, and the fermentation period of the fig fermentation product is shorter than the fermentation reference period, Fig wines with low concentrations and no natural and flavors of figs can be produced.

Also, if the concentration of the fermentation agent is lower than the reference concentration of the fermentation agent, the fermentation temperature of the fig fermentation product is lower than the reference fermentation temperature, and the fermentation period exceeds the fermentation reference period, the second fraction may be corrupted.

In addition, if the concentration of the fermentation agent is higher than the reference concentration of the fermentation agent and the fermentation temperature of the fig fermentation product is higher than the fermentation reference temperature, then the fig wine having a higher alcohol reference concentration may be produced regardless of the fermentation reference period.

Further, the period of time in which the fig fermentation product is fermented may vary depending on the volume.

Here, the step may include the step of periodically stirring the fig and fermented product during the fermentation of the fig and fermented product.

In detail, the stirring step can give the effect of preventing the fermentation agent from being floated in the second mortar and coming into contact with the air, by concentrating the pigment and the flesh ingredient in the pulp of the second mortar.

For example, the agitation period of the fig and fermented product may be two times per day, but the agitation period may vary depending on the amount of the fig and fermented product.

According to the method for manufacturing a fig wine according to the present embodiment, The concentration of the fermentation agent and the fermentation period can be controlled to produce a fig wine having a good balance between the sugar content and the acidity.

In addition, according to the method of manufacturing a fig wine according to the present embodiment, a fig wine having a natural and natural flavor can be provided by using only figs and adjusting the concentration of the fermentation agent, the fermentation temperature and the fermentation period to maintain the standard alcohol concentration.

In addition, the step of making the fig wine according to the present embodiment may include a step (S150) of making the fig and squeezed liquid, and then adding the filtrate to the squeezed fig and fermentation liquid to make the fig filtered liquid.

Herein, the filtrate may comprise a protein component.

In detail, the filtrate can prevent the turbidity of the fig wine by the protein by insolubilizing the protein contained in the filtrate and the fruit skin contained in the fig juice, and precipitating it as a residue.

For example, the filtration can include gelatin, albumin, casein and bentonite.

The step of making the fig wines according to the present embodiment comprises the steps of preparing the fig wines and adding the fig wines mixed with the fig wines and sugar to the fig w / w ratio in a ratio of 1: 1 to 2 to 10 w / w, % Or less, and aging to make a fig wine (S160).

Here, when the figs are added to the fig filtrate in an amount of 2 to 10 wt% of the weight of the fig filtrate, the balance of the sweet and sour tastes of the fig wines can be maintained.

On the other hand, when the figs are added at less than 2 wt% of the weight of the fig filtrate, the sour taste of the fig wines becomes too strong and when the figs are added in excess of 10 wt% of the weight of the fig filtrate, Sweetness can become too strong.

Accordingly, the fig wines according to the present embodiment can maintain the sweetness and the sour taste at the optimum balance by controlling the addition ratio of the fig wine.

In addition, the fig wines according to the present embodiment can be aged at a temperature of 5 ° C or higher to 25 ° C or lower.

Here, when the fig wine is aged from 5 ° C. to 25 ° C., further fermentation by the residual yeast remaining in the fig wine is performed, and the alcohol frequency is 7 ° C. or more and 9 ° C. or less It can be aged.

On the other hand, if the aging temperature of the fig wine is less than 5 ° C, the fermentation does not occur in the fig wine and the alcohol concentration of the wine can not be reached. If the aging temperature of the fig wine exceeds 25 ° C, It can happen too much and exceed the alcohol standard concentration of wine.

FIG. 2 is a flow chart illustrating a method of manufacturing a fig and sparkling wine according to a second embodiment of the present invention.

Referring to FIG. 2, the method for producing the fig wine according to the present embodiment includes the steps of preparing a fig and filtrate in the step of making a fig wine, injecting a fig and filtrate into a carbon dioxide gas generator (S260) In the fig-filtrate injected into the vessel, the amount of figs is 2 to 5 wt% of the weight of the fig filtrate, 0.1 wt% of the yeast is 0.1 wt% of the weight of the fig-filtrate, 0.16 wt- (Step S270) of preparing a fig fermentation broth by adding weight% (wt%) of the fermented broth to the sprouting fig wines by filtering the fig fermentation broth with a filtration agent (S280).

Here, the carbonic acid gas generating container is a sealed container which is not affected by external pressure, and the internal pressure of the carbonic acid gas generating container may be equal to or higher than the atmospheric pressure.

That is, when the carbonic acid gas generating vessel is lower than the atmospheric pressure, since the carbonic acid gas can not be generated, the inner pressure of the carbonic acid gas generating vessel is preferably atmospheric pressure or higher.

Also, the fig and sparkling wines can be produced by directly injecting carbon dioxide into the fig wines.

Hereinafter, a method of producing carbon dioxide directly from the fig wine will be described.

Here, the yeast ferments the fig filtrate to generate carbon dioxide in the container to make the fig and sparkling wines, and to control the alcohol concentration of the fig and sparkling wines. That is, the yeast can be activated by feeding nutrients from the fig and ammonium phosphate and converting the sugars contained in the fig filtrate into alcohol and carbon dioxide.

(Wt)% of the weight of the fig filtrate, the yeast is 0.1 wt% of the weight of the fig filtrate, the amount of ammonium phosphate is 0.16 wt% of the weight of the fig filtrate )%, And when the fig fermentation broth is fermented at a temperature of not lower than 15 ° C and not higher than 25 ° C for not less than 25 days but not longer than 35 days, the fermentation speed is controlled at a rate capable of preserving the flavor and taste of fig , The generation capacity of the carbon dioxide gas can be produced in an amount suitable for the sparkling fig wine.

On the other hand, when the figs added to the fig filtrate are less than 2 wt% of the fig filtrate, the fig fermentation liquor is less than 15 ° C, and the fermentation period is less than 25 days, the rate of carbon dioxide generation is too low to be made into sparkling wine I can not. In addition, when the figs added to the fig filtrate exceed 5 wt% of the weight of the fig filtrate, the fig fermentation broth is above 25 ° C, and the fermentation period exceeds 35 days, the amount of carbon dioxide gas generated is too large, The gas-generating container may explode or become a sparkling fig wine with a too high concentration of carbon dioxide.

Meanwhile, the step of preparing the fig wine according to the present embodiment may further include a step of aging the fig fermentation broth when the inner pressure of the carbon dioxide gas generation vessel is equal to the atmospheric pressure.

Here, when the fig fermentation liquid is matured for 4 to 6 months, the fermentation liquid can be aged so that the internal pressure of the carbon dioxide generating vessel is 4 to less than 7 atm.

On the other hand, when the inner pressure of the carbonic acid gas generating vessel is equal to the atmospheric pressure, if the fig fermentation liquid is aged to less than 4 months, the carbon dioxide gas generation rate is low and the inner pressure of the carbonic acid gas generating vessel can not reach 4 atm. I can not. When the fig fermentation liquid is aged for more than 6 months, the rate of carbon dioxide gas generation is too high, so that the internal pressure of the carbon dioxide generating vessel exceeds 6 atmospheres, so that the carbon dioxide generating vessel explodes or the sparkling fig wine having a too high concentration of carbon dioxide gas .

It is also possible to control the sugar content of sparkling fig wines by inserting figs after filtering the fig fermentation broth.

According to the method for producing sparkling fig wines according to this embodiment. Sparkling fig wines with a concentration of carbon dioxide gas can be prepared by controlling the concentration of the addition of fig, yeast, and ammonium phosphate.

In addition, according to the present embodiment, a fig wine and a sparkling fig wine which can take the weakness of a fig into wine can be provided.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, You will understand. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

S100: How to make fig wine
S200: How to make fig and sparkling wine

Claims (9)

Crushing the fig fruit to obtain a first fig and crumb;
Adding an acidity supplement to the first figs to form a second figs having an acidity corrected to a pH of at least 3.4 to a pH of at most 3.8;
Adding an fermentation agent to the second fraction to produce a fig fermentation product; And
Preparing a fig wine by squeezing the fig fermentation product; Lt; / RTI >
The step of making the fig wines comprises:
After the fig fermentation product is squeezed,
Preparing a fig-filtrate by adding a filtrate containing a protein component to the fermented fig to be screened;
Injecting the fig filtrate into the carbon dioxide generating vessel maintained at the same value as the atmospheric pressure or maintained at a value higher than the atmospheric pressure;
The figs filtered by mixing the fig fruit and the sugar in a ratio of 1: 1 to the fig filtrate injected into the vessel are not less than 2 to 5 wt% of the fig filtrate, the yeast is 0.1 weight of the fig filtrate (wt)% and ammonium phosphate in an amount of 0.16 wt% of the above-mentioned undefined filtrate to make a fig fermentation liquid; And
Filtering the fig fermentation broth with the filtrate to produce sparkling fig wines; ≪ / RTI > The method according to claim 1,
(EC-1118) is used in an amount of 0.02 to 0.05 wt% of the second fig-crushed product, and the fig-fermented product is used for 10 days to 15 The process for making a fig wine which is fermented for less than one day. delete The method according to claim 1,
The step of making the fig wines comprises:
After making the fig filtrate,
Adding to the fig filtrate not less than 2 to 10 wt% of the fig filtrate with the fig fruit mixed with the fig fruit and sugar in a ratio of 1: 1, and aging the fig wine to make the fig wine; ≪ / RTI > 5. The method of claim 4,
Wherein the fig wines are aged at a temperature of 5 ° C to 25 ° C. delete The method according to claim 1,
Wherein the fig fermentation broth is fermented at a temperature of not less than 15 ° C and not more than 25 ° C for not less than 25 days and not more than 35 days. The method according to claim 1,
The step of making the fig wines comprises:
After making the fig fermentation broth,
When the internal pressure of the carbonic acid gas generating vessel is equal to the atmospheric pressure,
Wherein the fig fermentation broth is aged for at least 4 months to 6 months so that the pressure of the carbonic acid gas generating vessel is lower than 4 atm to 7 atm or lower at 10 ° C or lower; ≪ / RTI > A fig wine produced by the method of any one of claims 1, 2, 4, 5, 7, 8.

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