Preparation Method of fermented liquor using the Fruits of Korean Figs

摘要

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.