KR20040110307A - Method for making processed food of dried figs - Google Patents

Abstract

The present invention relates to a method for producing a new type of dried figs that are softened by increasing the water content by steam processing, and comprising the steps of preparing softened figs by steam processing dried figs, and agar in water Put and heat to make agar solution, mix the sugar solution to this agar solution and concentrate by adding heat to prepare agar jelly stock solution. Release agent that penetrates the agar jelly solution to the fig to make it jelly, and concentrates with 77 ~ 78 Brix agar jelly solution in the process of condensation, and then removes the agar jelly penetrated into the agar jelly solution to improve taste and prevent sticking. After coating, it consists of a process of processing of apricots which is separated by a grain and cooled and packed. On the other hand, after steaming and drying the dried figs to prepare a wet agitated fig, mixing the sugar additives to the agar solution and then condensed by heating to prepare agar jelly stock solution, and agar jelly concentrated to 77 ~ 78 Brix Different types of dry figs consisted of wet moistening and processing steps, which are prepared by adding wet moistening figs to the stock solution, cooling and coagulating them, shaping, improving taste, and applying a release agent to prevent sticking, followed by drying, cooling, and packing. Processed products can also be manufactured.

Description

Process for making dried figs {Method for making processed food of dried figs}

The present invention relates to a method for manufacturing a dried aquatic processed product, and more particularly, to a method for manufacturing a new type of dried aquatic processed product that becomes soft as the water content is increased by steam processing.

Fig is a fruit of fig tree, and its main ingredient contains about 10% of sugar (glucose and fructose), and its sweet taste is strong. Organic acids such as malic acid and citric acid, benzaldehyde and ficin which are protease which are effective in treating cancer Listen.

In addition, figs have higher health product value because they are more effective for various diseases because they have more enzymes such as lipase, amylase, and oxidase, vitamins, minerals, and especially fibrous components, compared to other fruits.

Since figs cannot be stored for a long time due to rapid oxidation and denaturation due to the nature of the fruit, the figs that are dried due to problems in distribution process are mainly used.

Currently, processed products using figs are used only in farms, vinegars, and red pepper paste, mainly in rural guidance institutions and producers, and the basic research for mass processing of dried fruits and juices is partially conducted. .

In addition, in the cultivation of figs, only a part of the southern coastal region is cultivated, so the production of figs is not high. Therefore, it is inevitably imported from the country of origin.

However, the conventional dried figs are too hard, and because they dry more hardly due to natural drying during distribution, there is a problem in that they do not satisfy the palatability of children or women by themselves.

Therefore, it is to provide a method of manufacturing a new type of aquatic and processed products that can be mass commercialized while satisfying the needs of consumers.

The present invention was devised to solve the problems as described above, an object of the present invention by absorbing the water vapor generated in the steam processing using a steaming pot, the moisture content of the soft dried figs processed products It is to provide a manufacturing method.

In addition, the agar jelly is infiltrated into the soft aqua jelly, which is softened by steam processing, and the agar jelly is coated on the surface to make the jelly alive. To provide a method.

It is another object of the present invention to provide a method for producing a dried aquatic processed product that can further satisfy the taste of consumers by providing two types of processed products, such as an apricot processed product and a wet aquatic processed product using steam-processed dried figs. It is.

1 is a process chart showing a method of manufacturing a dried fig processed product according to the present invention.

Figure 2a is a view showing a wet aquisted processed product prepared by mixing the weight ratio of the moistened fig and agar jelly stock solution 40:60.

Figure 2b is a view showing the wet aquisted processed product prepared by mixing the weight ratio of the moistened fig and agar jelly stock solution 55:45.

** Description of symbols for the main parts of the drawing **

100a, 100b: Wet fig processed product

102a, 102b: pulp component of wet aquifer

104a, 104b: Agar jelly

The present invention configured to achieve the above object is as follows. In other words, the method for producing a dried fig processed product according to the present invention comprises the step of producing a soft aqua fig by steaming the dried fig, and adding agar to water to make agar solution, and mixed the sugar solution to the agar solution After concentrating by applying heat to prepare the agar jelly stock solution, in the concentration process 55 ~ 65 Brix into the agar when concentrated, and continuing to add heat to penetrate the agar jelly stock solution to the agar, and concentrated process Concentrates to 77 ~ 78Brix agar jelly solution, extracts the agar jelly penetrated into the agar jelly, improves the taste, and applies a release agent to prevent sticking. .

On the other hand, the step of steaming and drying the dried figs to prepare a wet affiliation, and put the agar in water and heated to make an agar solution, mixed with the additives to the agar solution and then heated to concentrate the agar jelly stock solution In the manufacturing step, and mixed with the wet agar jelly in agar jelly concentrated to 77 ~ 78Brix to cool and solidify, and then mold, cut, improve the taste, and coated with a release agent to prevent sticking, and then dried, cooled and packaged It is also possible to manufacture other types of aquatic processed products, which consists of the manufacturing process of the wet affiliation.

Here, the sugar additive is an isomaltoligosaccharide solution mixed so that the mixed weight ratio of isomaltooligosaccharide and water is 2: 1. It is preferable to contain weight%.

On the other hand, the sugar additives are 25 to 30% by weight of white sugar and 30 to 40% by weight of ionic starch syrup, and the agar jelly stock solution is 40 to 44% by weight of water, 0.9 to 1.1% by weight of agar, 25 to 30% by weight of white sugar, and 30 to ionic starch. It may consist of 40 weight%.

It is more preferable that the above-mentioned agglomerates absorb water vapor in a steaming pot and has a water content of 30 to 35% by weight, and a moist acupuncture absorbs water vapor in a steaming pot and has a water content of 30 to 35% by weight, which is more crushed by a crusher. desirable.

In addition, the mixed weight ratio of the above-mentioned wet aquifer and the agar jelly stock solution is 55:45 to prevent the wet aquifer and the agar jelly stock from being separated by the specific gravity difference.

Hereinafter, a method of manufacturing a dried fig processed product according to the present invention will be described in detail with reference to the accompanying drawings. 1 is a process chart showing a manufacturing method of dried aquatic processed products according to the present invention.

* Softening process

The process of softening the dried fig by steam processing is as follows.

First, the dried figs used as raw materials of processed products are removed (S10) in order to improve the degree of softening, and then put in a steamer and heat for about 20 to 60 minutes. That is, the hard dried figs are soft and soft so as to feel the texture when touched by hand by steam in the steam processing (S20) (S30). It is most preferable to make water into the fig at this time into 30 to 35%.

For reference, when the dried figs are put in a steaming pot and heated for 5 to 20 minutes, the moisture added to the figs becomes 20 to 25% by weight, and the dried figs are uncomfortable to chew and have a bad texture. In addition, when heat is applied for about 60 to 70 minutes, the moisture added to the fig becomes 40 to 60% by weight, which is excessively fluffy and the texture is also reduced.

As mentioned above, the dried figs steamed in a steaming pot (hereinafter referred to as 'alga') are changed from brown to dark brown with a lot of color, and the shape is changed to maintain the shape as it is. It is classified as bad.

Here, the form is deformed and the shape is not good shape, separate and put into the crusher (S40) to make it like a porridge (S50) (hereinafter referred to as 'wetting fig').

* Manufacturing process of Al Figs

Preparation Example 1

Preparation Example 1 of manufacturing the apricots prepared in the softening step as a processed product is as follows.

First, add 1200 g of water and stir to a concentration pot of 30: 1 mixed water to powder agar, add 40 g of powder agar while stirring, and heat it for about 2 minutes in a boiling state. Agar solution is completely dissolved in water. This is made (S60).

Next, 3013 g of isomaltoligosaccharide solution having a mixed weight ratio of isomaltooligosaccharide and water is 2: 1 in the agar solution (S70), and then heated and concentrated.

For reference, in the process of mixing isomaltooligosaccharide and water, it is difficult to completely dissolve if there is more isomaltooligosaccharide than water, and if the isomaltooligosaccharide is relatively less than water, the dissolution time is long and heat loss is increased. . Therefore, it is appropriate that the mixed weight ratio of isomaltooligosaccharide and water is 2: 1.

When the sugar content is 55 ~ 65Brix in the condensation process, put the apricots prepared through the softening process (S80) and continue to add heat (S90) to prepare the agar jelly stock solution (S100), and 77 ~ 78Brix as the sugar refractometer. Stop concentration.

Here, the agar is in addition to the agar jelly infiltrate inside the agar jelly is coated with agar jelly on the surface is jelly (S110).

Meanwhile, the agar jelly stock solution prepared as described above is prepared from 50 to 58% by weight of water, 0.9 to 1.1% by weight of powdered agar, and 41 to 49% by weight of isomaltooligosaccharide.

Next, the agar jelly is infiltrated and separated from the concentrate pot by using the gelled apricots (S120).

Finally, coated with powdered coconut serving as a release agent (S130), and then cooled (S140) and packaged (S150) to improve taste on the surface of the apricot and to prevent each apricot from sticking together. Finish the fig processed product.

Here, before passing through the cooling process, the drying process (S160) may be performed first, followed by cooling (S170) and packaging (S180).

As described above, the jelly-processed apricot processed product is a fig processed product that maintains the original shape of the fig. It is capable of long-term storage and enhances the texture due to the soft texture of the jelly.

Meanwhile, instead of coating powdered coconut in the process of coating the mold release agent, one selected from roasted bean flour, α waxy corn starch, α potato starch may improve the taste according to the taste of the consumer and may play a role of the mold release agent.

[Test Example 1]

Eight dried dried figs used as raw materials in the present invention are first sorted, the taps are removed, and then put into a steaming pot and heated for 10 minutes to take out one of the figs to prepare a test material 1.

In the state where the steam cooker is still heated, take out the figs one by one at intervals of 10 minutes to prepare the starting materials 2 to 8.

On the other hand, add water and powder agar so that the mixing weight ratio is 30: 1 while stirring while applying heat to make agar solution for about 2 minutes in a boiling state. Herein, when the mixture is heated to 28-34% by weight of agar liquid and 66-72% by weight of an isomaltoligosaccharide solution having a mixed weight ratio of isomaltooligosaccharide and water of 2: 1 is 55-65 Brix with a sugar refractometer. Put the prepared materials 1 to 8 as described above, and continue heating to stop 77-78 Brix with a sugar refractometer.Then stop heating, and remove the ingredients 1 to 8 from the condenser with a powder and coat the powdered coconut evenly. Cool.

In order to investigate the texture, taste, and overall acceptability of the starting materials 1 to 8 manufactured according to the above test example, a sensory test was performed, and the results are shown in Table 1 below. Sensory tests were conducted on 10 untrained sensory testers, with one point being very poor. 2 points is not good. 3 points is normal. 4 points are good and 5 points are very good.

Characteristics of Al-finished Products with Steam Processing Time material Texture flavor Symbol Starting material 1 (10 minutes) 3.8 4.1 3.9 Starting material 2 (20 minutes) 4.0 4.2 4.3 Starting material 3 (30 minutes) 4.7 4.6 4.7 Starting material 4 (40 minutes) 4.8 4.8 4.8 Starting material 5 (50 minutes) 4.7 4.7 4.6 Starting material 6 (60 minutes) 4.6 4.5 4.2 Starting material 7 (70 minutes) 3.5 4.2 3.7 Starting material 8 (80 minutes) 3.6 4.0 3.4

As shown in Table 1, it can be seen that the processed products of the apricots of the present invention show a clear difference in taste degree according to the difference in texture even if the difference in taste is insignificant.

On the other hand, by analyzing the water content of the apricots, which causes the difference in texture, when the steaming time is 20 to 60 minutes, the water content of the apricots is about 30 to 35% by weight. It can be seen that the product can be manufactured.

Preparation Example 2

Preparation Example 2 of manufacturing the apricots prepared in the softening step as a processed product is as follows.

First, add water to the concentration pot so that the mixing weight ratio of water and powder agar is 30: 1, add powder agar while stirring, and heat it for about 2 minutes in a boiled state so that the powder agar is completely dissolved in water to make agar solution. (S60).

Next, 25 to 30% by weight of white sugar is divided into two or three times in the agar solution in a state of applying heat, and then 30 to 40% by weight of ionic syrup is mixed (S70), followed by concentration by heating.

When the sugar content is 55 ~ 65Brix in the condensation process, put the apricots prepared through the softening process (S80) and continue to add heat (S90) to prepare the agar jelly stock solution (S100), and 77 ~ 78Brix as the sugar refractometer. Stop concentration.

Here, the agar is in addition to the agar jelly infiltrate inside the agar jelly is coated with agar jelly on the surface is jelly (S110).

Next, the agar jelly is infiltrated and separated from the concentrate pot by using the gelled apricots (S120).

Finally, coated with powdered coconut serving as a release agent (S130), and then cooled (S140) and packaged (S150) to improve taste on the surface of the apricot and to prevent each apricot from sticking together. Finish the fig processed product.

Here, before passing through the cooling process, the drying process (S160) may be performed first, followed by cooling (S170) and packaging (S180).

In this way, the apricot processed product prepared in Preparation Example 2 is also a fig processed product that maintains the original shape of the fig, and can be stored for a long time and can increase the texture due to the soft texture of the jelly.

In addition, as in Preparation Example 1, instead of applying powdered coconut in the process of coating the release agent, any one of roasted soy flour, α waxy corn starch, α potato starch is selected to improve the taste according to the taste of the consumer. The role of release agent is possible.

In addition, similarly to Preparation Example 1, also in the present Preparation Example 2, it is possible to produce a processed product of Al aphids having a good texture and excellent taste when the moisture content of the apricots is 30 to 35% by weight.

* Wet fig processed product manufacturing process

Preparation Example 3

Preparation Example 3 of manufacturing the wet neat figs prepared in the softening step is as follows.

First, in the manufacturing example 1, the agar jelly from which the apricots were removed was added by mixing the moistened fig prepared in the softening process (S190), and then put into a mold to cool the mold naturally (S200) for 12 hours. This is naturally molded and cooled to remove the solidified molding cutting to a predetermined shape in the molding cutter (S210) to add powdered coconut (S220) and dried in a drying room (S230).

It is preferable to maintain the temperature of the drying chamber at 45 ~ 60 ℃, when the product moisture is appropriately dried to about 16 to 20% by weight, take out the cooling (S240), packaging (S250) to produce a wet aquisition processed product.

Here, it is apparent to those skilled in the art that the moistened fig processed product may be molded into various shapes in the molding cutter.

On the other hand, in this step, the agar jelly is described as using the agar jelly extract from the agar extract in the apricot processing step, but not limited to manufacturing a separate agar jelly stock solution to manufacture a humidified fig processed product It is possible.

Figure 2a is a diagram showing a moistened fig processed product prepared by mixing the weight ratio of the moistened fig and agar jelly stock solution 40:60, the moistened fig processed product 100a is the pulp component of the moist fig when the moist fig; Due to the specific gravity difference (102a) is agglomerated in the upper part of the processed product, the agar jelly 104a is settled to the lower part is divided into the shape of the moistened fig processed product (100a).

Figure 2b is a view showing a wetted fig processed product prepared by mixing the weight ratio of the moistened fig and agar jelly stock solution 55:45, the moistened fig processed product (100b) is a pulp component (102b) of the agar jelly (104b) Evenly distributed in

Therefore, in the manufacturing step of the wet-atomized processed product, when the agar jelly is removed and the agar jelly liquor having a fig taste is mixed with the wet apricot, the mixing weight ratio of the wet agar and the agar jelly stock solution is preferably 55:45 ratio. .

[Test Example 2]

After removing the tap of the dried figs used as a raw material in the present invention, put them in a steaming pot and heat for about 20 to 60 minutes, to prepare a water softener and softened apricots. The resulting figs are put in a shredder and crushed to make a wet fig.

In a test jelly, the agar jelly from which the apricots were removed was divided into nine equal parts, and the wet apricots were mixed with each other. At this time, by mixing the weight ratio of the wet fig and the agar jelly stock solution 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70: Prototypes 1 to 9 for 30 persons are made and naturally cooled in a mold for 12 hours until solidified.

Looking at the results according to the test example, when the weight ratio of the moist apricot is less than 40% due to the difference in specific gravity, the pulp component of the moist apricot rises to the top of the agar jelly stock solution, the shape of the moist fig processed product was divided into two.

When the weight ratio of the moistened fig is more than 60% by weight, the softness peculiar to the jelly component is reduced, resulting in a bad texture.

On the other hand, in order to investigate the texture, taste and overall acceptability of the starting materials 1 to 9 prepared according to the test example shown in Table 2 below. The sensory test was conducted on 10 untrained sensory testers, with one point being very bad. 2 points is not good. 3 points is normal. 4 points are good and 5 points are very good.

Characteristics of Processed Products According to the Mixing Weight Ratio of Moist Figs and Agar Jelly material Texture flavor Symbol Starting Material1 (30:70) 3.5 3.9 3.7 Starting Material2 (35:65) 3.7 3.9 3.8 Starting Material 3 (40:60) 3.8 4.0 4.0 Starting Material 4 (45:55) 4.2 4.5 4.3 Starting Material5 (50:50) 4.6 4.7 4.6 Starting Material6 (55:45) 4.8 4.7 4.8 Starting Material7 (60:40) 4.0 4.3 4.5 Starting Material8 (65:35) 3.8 4.0 4.0 Starting Material9 (70:30) 3.6 3.9 3.9

As shown in Table 2, the moistened aquatic processed products of the present invention showed a clear difference in the preference according to the difference in texture compared to the difference in taste.

In other words, by analyzing the mixed weight ratio of the agar jelly extract and the moist aquatic extract, which causes the difference in texture, if the mixed weight ratio of the wet agar jelly and the agar jelly extract is 55:45, we can manufacture a processed moist fig product with excellent texture and preference. It can be seen that.

Preparation Example 4

A manufacturing example 4 of manufacturing the moistened fig prepared in the softening step as a processed product is as follows.

First, in the manufacturing example 2, the agar jellies from which the apricots were removed were added by mixing the moistened figs prepared in the softening process (S190), and then put into a mold to cool the molds naturally (S200) for 12 hours. This is naturally molded and cooled to remove the solidified molding cut to a predetermined shape in the molding cutter (S210) and coated with powdered coconut (S220) and dried in a drying room (S230).

It is preferable to maintain the temperature of the drying chamber at 45 ~ 60 ℃, when the product moisture is appropriately dried to about 16 to 20% by weight, take out the cooling (S240), packaging (S250) to produce a wet aquisition processed product.

Here, the agar jelly stock solution was described as using the agar jelly extract from the apricots in Preparation Example 2, but is not limited to this, it is also possible to manufacture a separate agar jelly stock solution to manufacture a wet aqua fig processed product.

On the other hand, as in Preparation Example 3, when the mixed weight ratio of the wet agar jelly and the agar jelly stock solution when the mixed weight ratio of the wet agar jelly and the agar jelly stock solution is 55:45 ratio, the pulp component of the wet aquifer is agar agar It is evenly distributed in the jelly stock solution.

Hereinafter, in order to investigate the degree of preference for the dried fig processed product according to the present invention, the sensory test was divided by age group and shown in Table 4 and Table 5 below.

The sensory test was conducted on 10 sensory test personnel of each age group of 10, 20, 30, 40, 50 and 60 who were not trained. The results are shown in Table 3, and are separately shown in Table 4 by performing the wet atomized processed product prototype 3, the processed prototype 4, and the conventional dry atomized fruit of the present invention.

Symbol of a processed fig product and the conventional dried fig according to the present invention 10 20's 30 spaces 40 spaces 50 spaces 60 spaces Degree of preference (%) Prototype 1 (Production Example 1) 4 4 5 4 6 4 45.0 Prototype 2 (Production Example 2) 6 6 5 5 3 3 46.7 Dry Fig (Primary) 0 0 0 One One 3 8.3

Preference of the wet fig processed product according to the present invention and the conventional dry fig 10 20's 30 spaces 40 spaces 50 spaces 60 spaces Degree of preference (%) Prototype 3 (Production Example 3) 6 6 5 3 3 2 41.6 Prototype 4 (Production Example 4) 4 3 4 6 5 6 46.7 Dry Fig (Primary) 0 One One One 2 2 11.7

As shown in Table 3 and Table 4, there is a slight difference by age group, but the overall acceptability of the Al-fig processed product and the moist-fig processed product manufactured according to the present invention is better than the conventional dried fig itself. It can be seen that it is possible to produce a dried and processed product as a preferred product.

The present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the technical idea of the present invention.

As described above, according to the present invention, it is possible to provide palatable dried fig processed products to children and women who are reluctant to hard texture of the dried fig itself by steaming the dried fig.

In addition, the agar jelly is infiltrated into the inside of the dried fig, and the agar jelly is coated on the surface of the agar jelly, which can be stored for a long time. Therefore, it is possible to provide a dry and processed products that can be eliminated the problem of deterioration in the distribution process and mass commercialization.

Another effect of the present invention is to combine the low calorie, low tooth decay, function as a dietary fiber, isomaltoligosaccharide, a functional saccharide that proliferates the intestinal bacteria, Bifidobacteria, thereby eliminating worries such as tooth decay, obesity, sugar, etc. More satisfying.

Claims (11)

Steaming the dried figs so as to have a water content of 30 to 35% by weight to produce a soft agar; Preparing agar jelly stock solution by heating the agar into water to make an agar solution, mixing the sugar additives with the agar solution, and then applying heat to concentrate the agar solution. Putting the apricots upon concentrating to 55 to 65 Brix in the condensation process, and continuously applying heat to infiltrate the agar jelly stock solution into the apricots to jelly; And In the condensation process, it is concentrated to 77 ~ 78Brix agar jelly solution to remove the agar jelly penetrated into the agar jelly to improve the taste and to prevent the sticking. Method of manufacturing a dried fig processed product consisting of steps. Steaming the dried figs so as to have a water content of 30 to 35% by weight, and then crushing the dried figs to prepare a wet fig; Preparing agar jelly stock solution by heating the agar into water to make an agar solution, mixing the sugar additives with the agar solution, and then applying heat to concentrate the agar solution. And The wet agar jelly is mixed with 77 ~ 78Brix, mixed with the moistened fruit, and cooled by molding, followed by molding, cutting, improving the taste, and coating with a release agent to prevent sticking, followed by drying, cooling, and packaging. A method of manufacturing a dried fig processed product comprising a fig processing step. The method according to claim 1 or 2, wherein the sugar additive is an isomaltoligosaccharide solution which is mixed so that the mixed weight ratio of isomaltooligosaccharide and water is 2: 1. The method of claim 3, wherein the agar jelly stock solution contains 50 to 58% by weight of water, 0.9 to 1.1% by weight of agar, and 41 to 49% by weight of isomaltooligosaccharide. The method according to claim 1 or 2, wherein the sugar additive is 25 to 30% by weight of white sugar and 30 to 40% by weight of ionic syrup. The method of claim 1, wherein the processing step further comprises a drying step. The method according to claim 2, wherein the mixed weight ratio of the moistened fig and the agar jelly stock solution is 55:45. 3. The method of claim 2, wherein the drying step comprises a moisture content of the moistened fig processed product of 16 to 20% by weight. The method according to claim 1 or 2, wherein the release agent is any one of powdered coconut, roasted soy flour, α waxy corn starch, α potato starch. Steamed aquatic figs are softly manufactured so that the water content is 30 to 35% by weight; Agar jelly stock solution that is coated on the outside of the apricots and penetrated inside to jelly the apricots by injecting the apricots into a concentrated solution heated by mixing a sugar additive to an agar solution; And A dried fig processed product comprising a release agent that is coated on the surface of the apricot taken out from the concentrate to improve the taste and to prevent sticking. The wet agar was prepared by steaming the dried aquatic powder to a water content of 30 to 35% by weight and then crushed, and the agar jelly concentrate prepared by mixing heat additives with agar solution and then heated in a 45:55 mixed weight ratio. Molded workpieces; And It is coated on the surface of the molded molded product after the cooling and solidification to improve the taste and made of a dried cosmetics processed product made of a release agent to prevent sticking.