KR20030084130A - Preparation Method of fermented liquor using the Fruits of Korean Figs(Ficus carica L) - Google Patents

Abstract

PURPOSE: A preparation method of fermented liquor using fruits of Korean figs (Ficus carica L.) is provided, thereby preparing fig liquor having the distinct color and taste of Korean fig fruits(Ficus carica L.) and improving the application of Korean fig fruits(Ficus carica L.) having a short half-life. CONSTITUTION: A preparation method of fermented liquor using fruits of Korean figs (Ficus carica L.) comprises the steps of: selecting and washing Korean fig fruits and cutting them; adding potassium metabisulfite into the Korean fig fruits and stationing them alone for 4 to 5 hours to remove an excess of gas; adding 5 to 30 parts by weight of sucrose into 100 parts by weight of the Korean fig fruits; inoculating 0.5 to 5% of yeast cultured medium into the Korean fig fruits and fermenting them at 18 deg. C for 14 to 16 days; subjecting the fermented product to centrifugation to remove solids, floating material, and an excess of yeast, and filtering and maturing it; and filtering the matured product with filter paper.

Description

Preparation method of fermented liquor made from figs {Preparation Method of fermented liquor using the Fruits of Korean Figs}

The present invention relates to a method of manufacturing a fermented liquor made from figs, and more particularly, a method of preparing wine using figs, which are rich in vitamins and minerals, are effective for poisoning, and have pharmacological effects such as clearing of heat. It is about.

The fig ( Ficus carica Linn, 無花果) is a plant belonging to the genus of the mulberry family.

Figs are known to have high sugar content, soft skin, smooth digestion, detoxification, poisoning, and poisoning.

Figs have a somewhat limited problem due to the nature of fruit trees, which are shipped only in autumn and are not limited to the season, but unlike other fruits, they do not have any ripening process. Because of this, figs are virtually fruitless, with little storage potential, which is a significant problem for transportation and distribution. Therefore, there is an urgent need to easily use figs having various nutrients and functionalities in general, and to develop new processed products considering storage and palatability.

Figs have a unique aroma and tender pulp, and are especially known as fruits containing large amounts of proteinase ficin. However, processed products using figs are limited to jams or vinegar, and there is a concern that prices may drop during overproduction, and it is difficult to store them for more than a week even in refrigerated distribution.

On the other hand, we live in a global village that is gradually narrowing in time and space in the process of rapid development into modern society. In our daily lives, we encounter foreigners and foreign cultures, and experience and understand new cultures based on historical background, natural environment, and national emotions. To create. This cultural exchange forms new customs and behaviors in our dietary culture. As the food culture becomes globalized, the eating habits of modern people are changing with the times, and as part of the culture, not only as a substance that fills physiological hunger, but also as a part of the culture, which is nutritionally superior, improves physical function, and satisfies social activities and preferences. It has taken an important place as a food culture. According to the demands of the times, wines that fit each dish at the table are enjoying great popularity, and the consumption of wine continues to increase. Wine is made through the process that fruit consumes sugar through fermentation to produce alcohol, and the fruit's unique aroma and color have become well suited to all foods. However, most of the wines of the past are produced only in the fermented wine, and has been distorted as a symbol of luxury by the consumption of imported foreign grape wine.

Therefore, the present invention solves the difficulties in the production of farmers by finding out a method for producing figs by simply adding to fermentation and fermenting figs, and producing fermented liquor using figs. It is expected to provide the taste and aroma of figs easily and efficiently, and to develop the fig fruit wine, a functional fruit fermented wine, with the efficient processing technology in line with the taste, and to provide the characteristics of the manufacturing method.

In addition, the present invention is a manufacturing method that can make fruit wine using fig wine and various fruits as a technology that can make a fermented wine using the fig that is not storage expansion problem as part of the fruit fermented wine, the inherent fig To provide a recipe for figs that preserve the nutritional ingredients, aromas, and vivid purple of the fruit, and to develop new ways of utilizing domestic fruits as well as figs and fruit fermented liquor that can meet various tastes of consumers, the urgent problem of growers In order to solve the problem, we will seek to utilize efficient processing methods to produce high value-added products, and further spread the characteristics of domestic fruit fermented wine to the world.

Method for producing a fermented wine of the present invention for achieving the above object comprises the steps of washing and selecting the fig as a raw material; Slice the electric fig; Adding potassium metabisulfite to the electrically cut figs and leaving for 4-5 hours to remove excess gas produced; Sweetening the sucrose to 5-30 parts by weight based on 100 parts by weight of the fig; Inoculating the sample with yeast culture so as to be 0.5-5% (preferably 0.5-1%) and fermenting for 14-16 days while maintaining the temperature at 18 ± 5 ° C. (preferably 19 ° C.); Centrifuging the fermented sample obtained in the first step to remove solids, suspended solids and excess yeast, and secondarily filtering and ripening; And re-filtering with filter paper after the ripening is completed to obtain a fig fermented liquor.

The present invention will be described in more detail as follows.

Fig varieties used to prepare the fermented liquor of the present invention is Seungjeong Woopin (Masuidofuin) and Bongsi, depending on the harvest time matured fig of 95-100% and immature fig of 80-95%, and storage Preserved figs and freshly stored below 0 ° C, fresh fruits, fruits and figs of cultivation process are available.

After crushing such figs, sugars were added, cultured yeast was inoculated, filtered through fermentation, fermented at 18 ± 5 ℃ for 14 days or more, and aged for a certain time. An effective fermented liquor with vivid purple and inherent aroma can be obtained.

Crushed figs into whole confection, 0-30% sugar and purified water mixed 0-30%, incubated for 48-96 hours incubation in a 25 ± 3 ℃ incubator and inoculated at 18 ± 5 ℃ in fermentation vessels for 14 days If the gas was excessive during fermentation, the lid was opened to remove excess gas. In the process of fermentation, the appropriate acid, gas, and sugar were changed differently to enable the production of fermented wine which can provide various flavors. After removing the initial pulp at each fermentation period, it is stored in glass barrels, wooden barrels, vacuum barrels, pottery, and poison sterilized through fermentation process. After finishing at least 14 days at 15 ℃ or less (preferably 4 ~ 8 ℃), finishing Fig liquor is completed by re-filtering the fermented liquor in the process and sealing it in a sterile bottle.

Looking at the specific manufacturing method for each process is as follows.

First step: sorting and washing

As raw materials for the production of fig fermented liquor, both mature figs and immature figs can be used.

Unlike other fruits, figs are fruits that do not have a separate ripening, so they cannot be harvested in the immature state like other fruits, so that they are not ripened in the distribution process. Therefore, when used as a raw fruit, most of the ripened state should be harvested and used, the storage period is also short.

However, in the production of fermented liquor using figs as in the present invention, figs of immature state with a maturity of 80-95% corresponding to just before harvesting with a firm texture and firmness compared to mature figs also have a color equivalent to that of ripe figs. Can taste.

In addition to figs, fig leaves may also be included as raw materials. Fig leaves are rich in figs and have a variety of active ingredients.At this point, fig leaves are used as raw materials along with figs to maintain the aroma of figs and to obtain a clearer and darker purple fermented liquor. I learned.

Therefore, it is most preferable to use a fig leaf together with a fig for the manufacture of the fig fermented wine of the present invention.

When the fig leaves are used together as the raw material, the amount of the fig leaves added is preferably 0.1 to 0.3% of the weight of the figs. If the fig leaf is added a lot, there may be a problem that the taste and aroma of the fermented wine is too strong, apparently cloudy and dark.

It is a process to remove dust, contaminants and various germs attached to the surface of fig or fig leaf used as raw materials. This method is not particularly limited, but in order to minimize the surface and internal damage of the fig, it is preferable to wash in a short time using an ultrasonic cleaner.

2nd process: cutting and storage

The process is a step of cutting the figs and fig leaves washed as described above and storing for subsequent processing.

To cut the figs, the fruit is crushed or crushed with a mixer and used as a juice.However, figs are cut into thicknesses of about 1 to 2 cm because the original color changes during the crushing process with the mixer. In order to compensate for the distribution disadvantages that cannot be stored for a long time due to deterioration during normal use or storage at room temperature or refrigerated storage, rapid freezing at -70 ° C can minimize the change of tissue and the deterioration of active ingredients. When frozen figs are used, thawing in a hot water bath at 37 ° C. for a short time is preferred to prevent the change of figs and to minimize the release of dissociated water.

In the case of fig leaves, they are washed and dried naturally in a well-ventilated shade, or hot-air-dried at a low temperature of 40 to 60 ° C. to pulverize to 150 to 200 mesh.

Third Process: Sterilization and Sweetening

In order to prevent oxidation of the figs and leaves prepared in the above, and to prevent the growth of harmful microorganisms such as wild yeast, acetic acid bacteria and fungi, 150-200 ppm of potassium metabisulfite is added to the sample. Then, after leaving for 4 hours or more, the excess gas generated by stirring several times to remove completely, and then add sucrose to the fig sample and mix to mix well.

At this time, it is preferable that the addition amount of sucrose is 5-30 weight part with respect to 100 weight part of figs. If the added amount of sucrose is more than 30 parts by weight, the fermentation period is excessively long and has brown color, and the sweetness is too strong in flavor, which may cause the problem of offsetting the unique flavor of the fig. This can lead to lighter colors and weak overall alcohol and flavor.

Fourth Step: Alcohol Fermentation and Aging

Fermented yeast is a commercially available fruit liquor brewing yeast. Saccharomyces Celebes(Saccharomyces cerevisiae)Was inoculated in SDA (Sabouraud's dextrose agar) and incubated at 25 ± 3 ° C. (preferably 25 ° C.) for 48-96 hours in an incubator.

Prepared yeast is fermented for at least 14 days, preferably 14 to 16 days while inoculating the sterilized and added sample to 0.5 to 5%, preferably 0.5 to 1%, and maintained at 18 ± 5 ℃. When the fermentation reaction is initiated, the fermentation process is controlled by removing the gas when excessive gas is generated in the fermentation vessel while stirring the fermentation several times to fully elute the active ingredient of the fig.

The longer the fermentation period, the overall unfavorable result in the appearance and flavor of the fermented wine, especially because the bitter taste may be strong, it is preferable to ferment during the above period.

5th Process: Filtration and Storage

When no more foaming occurs in the fermentation broth, ie, after fermentation, centrifuge for 10-15 minutes at 10,000-12,000 rpm, primarily to remove fig flesh, solids, suspended solids and excess yeast. Then, the filtrate was again filtered through a fine filter net to obtain a clear fig fermented liquor and placed in a separatory funnel, and the components precipitated while ripening for 14-16 days at 15 ° C. or lower, preferably 4-8 ° C., opened the lower valve. After finishing the ripening, re-filter with 0.45㎛ filter paper and bottle the finished fig wine.

Hereinafter, the present invention will be described in detail with reference to the following Examples, but the present invention is not limited thereto.

Comparative Example 1

Fig, the main raw material, used mature figs, which are commonly used as raw fruits, and the selected figs were removed by using an ultrasonic cleaner to remove dust, foreign matter and various germs from the fig surface.

5 kg of figs thus washed were prepared.

150 ppm of potassium metabisulfite (from Sigma) and 350 ppm of ascorbic acid were added to the washed raw materials and crushed with a grinder. After the reaction was carried out at 25 to 37 ° C. for 2 hours or more, the filtrate was filtered to obtain a fig juice.

The obtained fig juice was heated for 30 minutes at 50-65 ° C. to inactivate the enzyme, and then left for 3 to 4 hours to remove the precipitated precipitate, thereby obtaining a clear juice. Sucrose was added to fig juice at concentrations of 0, 5, 10, 20, and 30%, and the fermentation yeast was inoculated to 0.5-5%, and fermented for 14 days or more while maintaining at 18 ± 5 ° C. The excess gas generated during the fermentation process was removed, and when bubbles were stopped in the juice of the fermentation vessel, the fermentation was filtered to remove solids, suspended matter, and excess yeast that settled in the container. The fermented fig liquor was ripened for a certain period of time to contain the finished taste and aroma. After ripening, the bottle was refiltered and bottled.

The sensory evaluation was performed on figs completed after a certain ripening period, and the results are shown in Table 1 below.

Sensory evaluation was carried out by nine trained panelists who fully recognized sensory characteristics, and the fermentation process was completed at the end of fermentation period (same period of maturity).

The test items were evaluated for appearance (purple), flavor (sweetness, sourness, bitterness, fruit flavor, aftertaste, spread of mouth), alcohol content, and overall preference.The intensity of sensory quality was 7-point scoring method. Was evaluated.

The results obtained from sensory evaluation were analyzed by AVOVA, and DUNCAN's multi-range test was used when there was significant difference among the experimental groups.

Symbol Exterior Flavor Alcohol content (drinking degree) Overall preference purple sweetness Sour taste bitter Fruit flavor aftertaste Spreading in the mouth end Party box Quantity (%) 0 2.5 3.9 ^a 6.9 ^b 5.9 ^c 2.7 ^a 2.3 ^a 3.2 ^ab 3.2 ^a 3.2 ^b 5 2.4 3.9 ^a 6.8 ^b 6.3 ^cd 2.9 ^ab 2.4 ^a 3.4 ^b 3.0 ^a 3.2 ^ab 10 2.3 4.1 ^a 6.6 ^b 6.4 ^d 2.5 ^a 2.3 ^a 2.8 ^a 4.1 ^b 2.6 ^a 20 2.0 4.9 ^b 5.7 ^a 4.8 ^b 2.8 ^ab 3.4 ^b 4.9 ^c 5.2 ^c 4.5 ^d 30 1.9 5.2 ^b 5.7 ^a 4.2 ^a 3.3 ^b 3.4 ^b 4.6 ^c 4.9 ^c 3.9 ^c F value 2.063 20.203 ^*** 15.891 ^*** 42.644 ^*** 3.198 ^** 28.632 ^*** 28.229 ^*** 44.056 ^*** 11.944 ^*** * Significant at P <0.1 ** significant at P <0.05 *** significant at P <0.01

In Table 1, there is a significant difference between scores that are not marked with the same superscript.

From the results of Table 1, the fermented liquor obtained by fermenting with different sugar content using fig juice did not show a statistically significant difference in appearance (purple), and the sweetness, sourness, bitterness, aftertaste and spread of mouth in the flavor There was a statistically significant difference at the significance level of 0.01 (1%) and a statistically significant difference at the fruit level of the flavor at 0.05 (5%).

When the fig liquor was manufactured using the fig juice as in Comparative Example 1, the general fermentation pattern of the fruit fermented liquor was observed, but as a result of sensory evaluation by a professional panel, the color of the fig in the inspection item of the appearance (purple) was determined. Purple was considered to be the weakest because it was not maintained, and it was judged to be the weakest due to excessive browning during the fermentation process. A manufacturing process was deemed necessary.

Example 1

As the main raw material figs, mature figs were used, and the ultrasonic cleaner was used to remove dust, foreign matter and various germs from the fig surface. Comparing the browning phenomenon of the fig juice in Comparative Example 1, in Example 1 in order to prevent the intrinsic color change in the process of grinding the fig in the mixer instead of juice the figs 1-2 cm The slice was used to the thickness of the degree, and the enzyme was not inactivated by heat treatment.

In order to prevent oxidation and microbial removal of the sliced figs, 150 ppm of potassium metabisulfite (manufactured by Sigma Co., Ltd.) was added thereto, and the mixture was left to stand for 4 hours and stirred several times to completely remove the gas generated during sterilization.

Sucrose was added to the treated fig samples at concentrations of 0, 5, 10, 20, and 30%, and the fermentation yeast was inoculated with 0.5 to 5% and fermented for 14 to 16 days while maintaining at 18 ± 5 ° C. Agitated several times while removing excessive gas generated during the fermentation process to facilitate the elution of the active ingredient of the fig, and to facilitate the fermentation to shorten the fermentation period. When foaming ceased, fermentation was filtered to remove solids, suspended solids and excess yeast that had settled in the vessel.

After the fermentation was finished, the filtrate was filtered through a fine filter net to remove the fig pulp, solids, suspended solids and excess yeast. This is placed in a separatory funnel container, and after ripening at 4-8 ° C. (refrigeration temperature) for a certain period of time, it contains mature taste and aroma.The precipitated components are removed by opening the valve at the bottom. The fig wine was re-filtered with filter paper and bottled.

The sensory evaluation was carried out in the same manner as in Comparative Example 1 for the finished fig, the results are shown in Table 2 below.

Symbol Exterior Flavor Alcohol content (drinking degree) Overall preference purple sweetness Sour taste bitter Fruit flavor aftertaste Spreading in the mouth end Party box Quantity (%) 0 4.7 ^a 4.3 ^a 6.7 ^b 6.4 ^b 3.8 ^a 4.0 ^ab 3.8 ^a 4.2 ^a 4.4 ^b 5 4.9 ^a 4.3 ^a 6.6 ^b 6.7 ^c 4.1 ^a 4.1 ^b 3.7 ^a 4.4 ^a 3.9 ^a 10 4.8 ^a 4.4 ^a 6.7 ^b 6.8 ^c 4.0 ^a 3.6 ^a 3.6 ^a 4.6 ^a 3.6 ^a 20 5.5 ^b 5.4 ^b 5.2 ^a 4.8 ^a 6.0 ^b 5.4 ^c 5.5 ^b 6.2 ^b 5.6 ^c 30 5.1 ^ab 5.9 ^c 5.3 ^a 4.8 ^a 6.1 ^b 5.4 ^c 5.3 ^b 6.2 ^b 5.4 ^c F value 3.623 ^** 41.295 ^*** 85.087 ^*** 144.870 ^*** 89.196 ^*** 33.476 ^*** 31.625 ^*** 65.750 ^*** 29.653 ^*** * Significant at P <0.1 ** significant at P <0.05 *** significant at P <0.01

In Table 2, there is a significant difference between scores that are not marked with the same superscript.

In Example 1 from the results of Table 2, the more purple sugar in the appearance (purple) of the fermented wine was evaluated as a stronger purple color, showed a statistically significant difference at the significance level of 0.05 (5%). In addition, the flavor (sweetness, sourness, bitterness, fruit flavor, aftertaste, mouth spread) showed a statistically significant difference at the significance level of 0.01 (1%). Overall acceptability was evaluated as the best overall evaluation at 20% of sugar content and statistically significant at 0.01 (1%).

Example 2

In the present embodiment, it is possible to rapidly freeze (-70 ° C.) long-term storage of figs as a storage method for solving the distribution disadvantages of figs without using fresh fruits, and to make fig fermented liquor using freeze-stored figs. Maintaining the original color well, minimizing the browning in the thawing process and frozen in a thickness of about 1 ~ 2 ㎝ to freeze in a short time to freeze quickly. In addition, in using frozen figs, thawing in a hot water bath at 37 ° C for a short time to prevent the change of figs and minimizing dissociation of dissociated water is a manufacturing method that can minimize tissue changes and loss of active ingredients.

Fig fig was prepared in the same fermentation method as Example 1 except that the fig was cut and stored.

The sensory evaluation was carried out in the same manner as in Comparative Example 1 with respect to the obtained fig, the results are shown in Table 3 below.

Symbol Exterior Flavor Alcohol content (drinking degree) Overall preference purple sweetness Sour taste bitter Fruit flavor aftertaste Spreading in the mouth end Party box Quantity (%) 0 5.1 ^a 4.2 ^a 6.8 ^b 6.6 ^c 3.9 ^a 3.9 ^b 3.7 ^a 4.2 ^a 4.3 ^b 5 4.6 ^a 4.2 ^a 6.7 ^b 6.7 ^c 3.9 ^a 4.1 ^b 3.8 ^a 4.0 ^a 4.2 ^ab 10 4.6 ^a 4.7 ^b 6.5 ^b 6.8 ^c 4.1 ^a 3.4 ^a 3.4 ^a 5.1 ^b 3.6 ^a 20 5.8 ^b 5.5 ^c 5.0 ^a 4.9 ^b 6.1 ^b 5.4 ^c 5.3 ^b 6.2 ^c 5.5 ^d 30 4.9 ^a 6.1 ^d 5.1 ^a 4.6 ^a 6.3 ^c 5.6 ^c 5.1 ^b 6.1 ^c 4.9 ^c F value 5.050 ^*** 55.308 ^*** 80.710 ^*** 150.329 ^*** 171.891 ^*** 28.011 ^*** 50.370 ^*** 51.723 ^*** 11.944 ^*** * Significant at P <0.1 ** significant at P <0.05 *** significant at P <0.01

From the results of Table 3, purple (purple) in the appearance (purple) was evaluated as the strongest, and showed a statistically significant difference at the significance level of 0.01 (1%), flavor (sweet, sour, bitter, fruit flavor) , Aftertaste, and mouth spread) showed a statistically significant difference at the significance level of 0.01 (1%). Overall acceptability was evaluated as the best overall evaluation at 20% of sugar content and statistically significant at 0.01 (1%).

Example 3

In the present embodiment, while figuring out how to maintain the fruit flavor peculiar to the fig and keeping the color brighter and darker in accordance with the preference of the fermented wine, while focusing on the fact that the fig leaf has a unique fragrance and contains various active ingredients It was applied to Example 1 by adding leaves to the fermentation process.

Fig leaf was selected and washed to dry in a well-ventilated shade in the shade and pulverized to about 150 mesh, and then added to 0.2% to the fresh fig weight was prepared by the fermentation process as in Example 1.

The sensory evaluation was carried out in the same manner as in Comparative Example 1 for the obtained fig, the results are shown in Table 4 below.

Symbol Exterior Flavor Alcohol content (drinking degree) Overall preference purple sweetness Sour taste bitter Fruit flavor aftertaste Spreading in the mouth end Party box Quantity (%) 0 5.4 ^a 4.8 ^a 6.3 ^c 6.2 ^b 4.6 ^a 4.2 ^a 4.5 ^b 4.7 ^ab 5.3 ^b 5 5.4 ^a 4.8 ^a 6.6 ^d 6.4 ^c 4.6 ^a 4.6 ^b 4.1 ^ab 4.6 ^a 4.4 ^a 10 5.5 ^a 5.0 ^a 6.6 ^d 6.4 ^c 4.7 ^a 4.3 ^ab 4.1 ^a 5.0 ^b 4.2 ^a 20 6.1 ^b 5.9 ^b 4.6 ^b 4.3 ^a 6.7 ^b 6.4 ^c 6.2 ^c 6.5 ^c 6.4 ^d 30 5.6 ^a 6.4 ^c 4.3 ^a 4.2 ^a 6.6 ^b 6.3 ^c 5.9 ^c 6.2 ^c 6.0 ^c F value 3.743 ^** 38.979 ^*** 158.800 ^*** 224.474 ^*** 124.615 ^*** 127.365 ^*** 47.972 ^*** 59.931 ^*** 91.552 ^*** * Significant at P <0.1 ** significant at P <0.05 *** significant at P <0.01

As shown in Table 4, in Example 3, to which the fig leaf is added, purple was more strongly evaluated than in Comparative Example 1, Examples 1 to 2 described above in appearance (purple), and flavor (sweet, sour, bitter, Fruit flavor, aftertaste, and spreading in the mouth) were also evaluated as having excellent sensory properties. In terms of appearance and flavor, there were statistically significant differences with significance level of 0.05 (5%) and 0.01 (1%), respectively. Overall acceptability was evaluated as the best overall evaluation at 20% of the sugar content in Example 3 with the addition of fig leaves, showed a statistically significant difference at the significance level 0.01 (1%).

Example 4

The fig leaf was prepared in the same manner as in Example 3, except that the fig leaf was added 0.2% based on the weight of the fig, but the frozen storage fig was able to be stored for a long time as in Example 2.

The sensory evaluation was performed in the same manner as in Comparative Example 1 with respect to the obtained fig, the results are shown in Table 5.

Symbol Exterior Flavor Alcohol content (drinking degree) Overall preference purple sweetness Sour taste bitter Fruit flavor aftertaste Spreading in the mouth end Party box Quantity (%) 0 5.8 ^a 4.7 ^a 6.4 ^b 6.5 ^c 4.6 ^ab 4.7 ^b 4.2 ^a 4.8 ^b 5.3 ^b 5 5.4 ^ab 4.7 ^a 6.4 ^b 6.3 ^b 4.4 ^a 4.6 ^b 4.4 ^a 4.2 ^a 4.3 ^a 10 5.4 ^a 5.2 ^b 6.3 ^b 6.4 ^bc 4.7 ^b 4.3 ^a 4.1 ^a 5.4 ^c 4.2 ^a 20 6.3 ^b 6.0 ^c 4.4 ^a 4.2 ^a 6.6 ^c 6.5 ^c 6.2 ^b 6.8 ^e 6.3 ^d 30 5.9 ^ab 6.6 ^d 4.2 ^a 4.1 ^a 6.8 ^d 6.4 ^c 6.0 ^b 6.2 ^d 5.8 ^c F value 4.073 ^*** 55.308 ^*** 112.622 ^*** 316.581 ^*** 167.148 ^*** 132.737 ^*** 63.089 ^*** 71.265 ^*** 35.095 ^*** * Significant at P <0.1 ** significant at P <0.05 *** significant at P <0.01

As shown in Table 5, the results of Example 4 were generally the same trend as Example 3 with the addition of the fig leaf, purple was excellently evaluated in appearance (purple) among the inspection items, flavor (sweet, sour, Bitter taste, fruit flavor, aftertaste, and spreading in the mouth) were also evaluated as having excellent sensory properties. In terms of appearance and flavor, there was a statistically significant difference with a significance level of 0.01 (1%), respectively.

On the other hand, as a result of alcohol fermentation of mature figs by sugar content according to Comparative Example 1 and Examples 1 to 4, the overall acceptability was evaluated in the 20% added sugar group, the harvest time, storage method and fig leaves of figs Sensory characteristics of fig fermented liquor according to the addition are summarized in Table 6 below.

Symbol Exterior Flavor Alcohol content (drinking degree) Overall preference purple sweetness Sour taste bitter Fruit flavor aftertaste Spreading in the mouth Mature 5.5 ^a 5.2 ^a 4.8 ^b 4.8 ^b 6.0 ^a 5.4 ^a 5.5 ^a 6.2 ^a 5.6 ^a Mature Frozen 5.8 ^ab 5.5 ^a 4.9 ^b 4.9 ^b 6.1 ^a 5.4 ^a 5.3 ^a 6.2 ^a 5.5 ^a Mature Fresh + Leaf 6.1 ^ab 5.9 ^b 4.3 ^a 4.3 ^a 6.7 ^b 6.4 ^b 6.2 ^b 6.5 ^ab 6.4 ^b Mature Frozen + Leaf 6.4 ^b 6.0 ^b 4.2 ^a 4.2 ^a 6.6 ^b 6.5 ^b 6.2 ^b 6.8 ^b 6.3 ^b F value 3.243 ^** 5.271 ^*** 11.697 ^*** 12.326 ^*** 114.923 ^*** 37.850 ^*** 9.835 ^*** 6.431 ^*** 6.195 ^*** * Significant at P <0.1 ** significant at P <0.05 *** significant at P <0.01

As shown in Table 6 above, as a result of sensory evaluation on the frozen figs of mature figs immediately after harvesting and rapid freezing storage, it was evaluated that the overall acceptability was excellent in the fig leaf addition group, and the leaves in appearance (purple) for the test items At the significance level of 0.05 (5%), the fig leaf added group at the significance level of 0.01 (1%) in the overall evaluation of the flavor (sweetness, sourness, bitterness, fruit flavor, aftertaste, mouth spread) and overall preference. There were statistically significant differences, and the results of sensory evaluation of fermented strains of fresh figs and mature figs stored immediately after harvesting were marked with the same superscript. As a conclusion, in the preparation of the fig fermented liquor using the storage compartment, the preparation method as in Example 2 is thought to be a method of minimizing tissue damage during cryopreservation and preventing deterioration of the active ingredient upon thawing. It is judged to be the same as the fresh fig fermented liquor.

Example 5

This embodiment is a fruit that does not have a separate ripening, unlike other fruits, figs are used to harvest most ripe when used as raw fruit, but the storage period is also very short situation to present a solution for the situation, Among the fermented liquor was prepared by the method as shown in Examples 1 to 4 using the immature fig in manufacturing the fig fermented liquor in view of the fact that it can be used in a solid state before maturity.

In the preparation of the fig fermented liquor using the immature figs before ripening, as shown in Examples 1 to 4 above, alcohol fermentation was carried out for each sugar content, and it was evaluated that the overall acceptability was excellent at 20% of the sugars. The sensory characteristics of the fig leaf added and non-added groups for the state and frozen fruit are shown in Table 7 below.

Table 7 shows the sensory characteristics when the sugar content was 20%.

Symbol Exterior Flavor Alcohol content (drinking degree) Overall preference purple sweetness Sour taste bitter Fruit flavor aftertaste Spreading in the mouth Immature 4.9 ^a 6.1 ^ab 4.3 ^ab 3.9 5.8 ^ab 6.1 ^ab 5.1 ^a 6.1 ^a 5.2 ^a Immature Refrigeration 4.9 ^a 5.9 ^a 4.3 ^b 3.9 5.6 ^a 5.8 ^a 5.6 ^b 6.5 ^c 5.8 ^ab Immature fresh leaves 6.1 ^b 6.2 ^ab 3.9 ^a 3.7 6.4 ^c 6.3 ^b 6.3 ^c 6.4 ^bc 6.1 ^b Immature Frozen + Leaf 6.1 ^b 6.3 ^b 4.1 ^ab 3.9 6.2 ^bc 6.3 ^b 6.4 ^c 6.2 ^ab 6.1 ^b F value 20.152 ^*** 2.148 2.772 ^* 0.277 9.733 ^** 3.165 ^*** 17.538 3.683 ^** 3.623 ^** * Significant at P <0.1 ** significant at P <0.05 *** significant at P <0.01

From the results of Table 7, the appearance (purple) of the fig leaf added group was excellent in both fresh and frozen figs, and in the test items for flavor, fruit flavor and aftertaste of significance level 0.05 (5%), 0.01 (1%) showed a statistically significant difference, indicating that the sensory characteristics were better.

As described in detail above, in the case of Comparative Example 1, the process of extracting the juice, heating, sterilizing, and enzymatically treating the alcohol for fermentation resulted in undesirably brown change in making the fermented figs, resulting in a sensory evaluation. As a result of low evaluation, Example 1 specified a method for preparing a fig fermented liquor with excellent sensory characteristics, such as vivid purple, by preventing browning as a process to solve this problem, and in Example 2, pretreatment and thawing for rapid freezing. It is possible to prepare fermented liquor which can maintain the fruit characteristics of the fig to the maximum and minimize the damage to the tissues and changes in the active ingredient, and to maintain excellent sensory characteristics such as immediately after harvesting. Visually clear and dark by adding with It has purple color, contains fig unique flavor, and has finished the fig fermented wine with sensory better characteristics. In the case of fermented wine, it is judged to have similar sensory characteristics because there is no statistically significant difference compared to mature fig fermented wine. When using the method according to the present invention in making fermented wine using figs, the unique taste and color of the fig It can be used to save the fig's storage capacity and improve the utilization of the fig, and to replace the wine market, which mainly depends on imports.

Claims (8)

Selecting and washing figs as raw materials; Slice the electric fig; Adding potassium metabisulfite to the electrically cut figs and leaving for 4-5 hours to remove excess gas produced; Sweetening the sucrose to 5-30 parts by weight based on 100 parts by weight of the fig; Inoculating the sample with yeast culture so as to be 0.5-5% and maintaining it at 18 ± 5 ° C. for 14-16 days; Centrifuging the fermented sample obtained in the first step to remove solids, suspended solids and excess yeast, and secondarily filtering and ripening; And After fermentation is complete, the method of manufacturing a fermented wine made from figs comprising the step of re-filtering with a filter paper to obtain a fig fermented wine. The method for producing a fermented strain based on figs, according to claim 1, further comprising from 0.1 to 0.3% by weight of the fig leaf as a raw material. The method of claim 1, wherein the fig is a mature fig or an immature fig having a maturity of 80 to 95%. The method according to claim 1, further comprising the step of rapidly freezing the cut figs to -70 ° C and storing them. 5. The method of claim 4, wherein the stored figs are used by thawing in a hot water bath at 37 ° C. for a short time. The method of claim 1, wherein the potassium metabisulfate is added at 150 to 200 ppm. The method of claim 1, wherein the yeast culture is obtained by inoculating Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) in SDA (Sabouraud's dextrose agar) and incubating in an incubator at 25 ± 3 ℃ for 48 to 96 hours A method for producing fermented wines, containing figs as a raw material. The method of claim 1, wherein the centrifugation is carried out at 10,000 to 12,000 rpm for 10 to 15 minutes.