Process for the production of fig fermentation vinegar and the fig fermentation vinegar produced by the process

摘要

The present invention relates to a fermented fig vinegar product and a preparing method thereof. The fermented fig vinegar product is prepared through alcohol fermentation and acetic acid fermentation of figs, thereby being used for seasoning and as a beverage. According to the present invention, the fermented fig vinegar preparing method includes the steps of: (a) mixing figs, saccharides, and yeast at a predetermined ratio; (b) preparing a primary fig fermentation vinegar product through alcohol fermentation and acetic acid fermentation during the first aging of the mixture of the figs, saccharides, and yeast in step (a) for 3-9 months under predetermined temperature conditions; (c) filtering the primary fig fermentation vinegar product aged primarily in step (b); (d) preparing a secondary fig fermentation vinegar product through secondary aging of the primary fig fermentation vinegar product filtered in step (c) under predetermined temperature conditions by mixing the primary fig fermentation vinegar product with a predetermined amount of fermented rice wine vinegar; (e) filtering the secondary fig fermentation vinegar product after the secondary aging in step (d); and (f) mixing the secondary fig fermentation vinegar product filtered in (e) with fermenting enzymes prepared by fermenting fruits and herbs to prepare a fig fermentation vinegar product with the acidity of 4 to 6.