KR100771462B1 - Slice dried-fig, softening dried-fig, dried-fig with fig, or sugar-pickled slice dried-fig and manufacturing method thereof - Google Patents

Abstract

The present invention relates to figs, and more particularly, to lyophilized using figs to prepare dried fig slices, dried dried figs, dried persimmon figs, and pickled fig slices, which have excellent shelf life, easy transportation, and taste. It is possible to supply the year-round supply of figs that are produced only during the summer season, and to increase farm household incomes, and to make the figs available to users who want to enjoy them. It is about.

Figs, dried persimmons, slices

Description

Dried fig slices, dried dried figs, dried figs, dried figs or pickled fig slices using figs and preparation method thereof METHOD THEREOF}

1 is a photograph of dried fig slices and dry dried figs prepared by the present invention.

Figure 2 is a photograph of the dried figs prepared by the present invention.

Figure 3 is a photograph of sugar pickled fig slices prepared by the present invention.

Figure 4 is a comparative photograph of the fig and immature fig of the fig used in the manufacture of the present invention.

5 is a photograph of dried figs and imported figs prepared by the present invention.

The present invention relates to a fig, more specifically, excellent shelf life, easy to transport, so that the taste is better than before processing, and also can supply the year-end distribution period of the fig produced only during the summer farmhouse It relates to figs that can be used at the time desired by users who want to enjoy the figs as well as to increase their income.

Generally, figs produced only in parts of the southern coast of Chonnam province are only produced from late summer to early autumn, so there is no way to enjoy figs from fall to early summer. In addition, since such a fig is softened quickly after harvesting, it is difficult to transport long distances and there is a problem that the merchandise is markedly degraded.

Therefore, it is difficult to distribute due to the poor shelf life, and the figs produced in the rainy season have no taste and are not used for reproduction. Some attempts have been made to extend shelf life and shelf life by processing, such as sulfur fumigation, but there are many problems in the use of figs, such as no practical technology has been developed.

The present invention for overcoming the above problems is made of dried fig slices, dry dried figs, dried persimmon figs, and pickled fig slices, so that the shelf life is better, the transportation is easy, and the taste is better than before processing. In addition, it is possible to supply the distribution period of figs produced only during the summer season, so that farm household incomes can be increased, and users who want to enjoy the figs can use them when desired.

The present invention for achieving the above object,

It provides a dry fig slice manufacturing method using a fig, characterized in that to produce a dry fig slice by the following steps using a fig.

1) a fig preparation step of selecting and washing non-softened immature figs;

2) a cutting step of cutting the prepared fig into two pieces or heat pieces;

3) freezing the frozen figs at -40 ~ -20 ℃;

4) a freeze-dried step of placing the frozen figs in a freeze dryer to dry the water content 5 to 15% for 15 to 27 hours to produce a fig slice;

5) Completion step of packing lyophilized dry fig slices.

According to a second embodiment of the present invention, there is provided a method of manufacturing dry dried figs using figs, wherein the dried dry figs are manufactured by the following steps.

1) a fig preparation step of washing well-chosen figs;

2) a freezing step of freezing the figs at -40 ~ -20 ℃;

3) drying the frozen whole fig into a freeze dryer and drying it for 45 to 50 hours to have a water content of 3 to 10% to produce a dry dried fig;

5) Completion step of packing lyophilized dry-dried fig.

In a third embodiment of the present invention, there is provided a method of producing dried figs using figs, wherein the dried persimmon figs are prepared by the following steps.

1) a fig preparation step of washing well-chosen figs;

2) a freezing step of freezing the figs at -40 ~ -20 ℃;

3) drying the frozen whole figs into a freeze dryer and drying them for 15 to 25% of water content for 28 to 38 hours to produce dried persimmon figs;

4) Completed by packing the dried persimmon fig.

In a fourth embodiment of the present invention, there is provided a method for preparing sugar-pickled fig slices using figs to prepare sugar-pickled fig slices by using the following steps.

1) a fig preparation step of selecting and washing non-softened immature figs;

2) a cutting step of cutting the prepared fig into two pieces to twelve pieces to about 3 to 10 mm;

3) the sugar figs are evenly soaked with sugar so that they are enclosed in a container, pickled in sugar and removed from the sugar water, and then the sugar pickling step is repeated 2 to 4 times.

4) the first drying step of blowing the fig slices marinated in sugar and drying on a drying table after blowing the sugar for 20 to 30 hours;

5) a second drying step of sprinkling sugar evenly on the fig slices from which moisture has been removed and again drying with air for 20 to 30 hours to dry the sugar particles attached to the slices;

6) Completion step of packing the pickled fig slices with sugar attached in the second drying step.

And dry fig slices using figs prepared by the first to fourth embodiments of the present invention as described above, dried fig slice manufacturing method, dry dried fig manufacturing method, dried persimmon fig manufacturing method, sugar pickled fig slice manufacturing method and the like Provides slices of dried, figs, dried figs, or pickled figs.

Hereinafter, described in detail with reference to the accompanying drawings.

1 is a photograph of dried fig slices and dry dried figs prepared by the present invention, FIG. 2 is a photograph of dried persimmon figs prepared by the present invention, and FIG. 3 is a sugar pickled fig slice prepared by the present invention. 4 is a comparative photograph of the fig and immature fig of the fig used in the manufacture of the present invention, and FIG. 5 is a photograph of the dried and imported figs prepared by the present invention.

That is, according to the first embodiment of the present invention, the dried fig slice is prepared by the following steps using the fig.

1) a fig preparation step of washing the figs to wash the slightly unripe immature figs which are not softened to the extent that the figs are slightly difficult to reproduce;

2) a cutting step of cutting the prepared fig into two pieces or heat pieces;

3) freezing the frozen figs at -40 ~ -20 ℃;

4) Put the frozen fig slices in the freeze dryer, generate heat sublimation heat in the vacuum plate and collect and dry the steam when steam is generated, so that the moisture content is 5-15% for 15-27 hours depending on the thickness. Freeze-drying step of drying to prepare the fig slices;

5) Completion step of packing lyophilized fig slices.

If the fig is cut too much, it becomes too small to be properly used as a slice, and if it is dried without being cut, it is not suitable to be used as a slice. When freezing the cut fig, if the temperature is lower than -40 ℃, the cost of freezing is too high, and the production cost is high.At the temperature higher than -20 ℃, moisture is agglomerated to form crystals and cells are destroyed and quality is reduced. Is lowered. Therefore, during the initial freezing, the freezing temperature is initially frozen for 3 to 4 hours at -40 to -35 ° C, and after that, the freezing temperature is frozen at about -20 ° C or lower for about 12 hours. In addition, in order for the moisture content to be suitable for the dry fig slices, the drying time is 15 hours or more and 27 hours or less and dried to have a moisture content of about 5 to 15%. If it is more than 15%, the phenomenon of falling back occurs. At this time, it is preferable to use a freeze dryer to dry by a method of collecting steam using sublimation heat in a vacuum state.

According to a second embodiment of the present invention, the dried dried fig is prepared by the following steps.

1) a fig preparation step of washing well-chosen figs;

2) a freezing step of freezing the figs at -40 ~ -20 ℃;

3) Put the frozen Tonghua fig into the freeze dryer and heat the sublimation heat in a vacuum to generate heat and sublimation heat. When steam is generated, the steam is collected and dried so that the water content is 3 to 10% for 45 to 50 hours depending on the thickness. A drying step of making into figs;

5) Completion step of packing lyophilized dry-dried fig.

In such dry dried figs, they are frozen for the same reason as in the above fig slices. And since it should be made harder than fig slices, the dry figs should be dried for 45 to 50 hours so that the moisture content is 3 to 10%. If the moisture content is less than 3%, it becomes too hard to chew, and if it exceeds 10%, it becomes difficult to use as a dry dried fig.

And using a fig in the third embodiment of the present invention to produce a persimmon fig by the following steps.

1) a fig preparation step of washing well-chosen figs;

2) a freezing step of freezing the figs at -40 ~ -20 ℃;

3) Put the frozen Tonghua fig into the freeze dryer and heat the sublimation heat in a vacuum to generate heat and sublimation heat. When steam is generated, it is collected by steam and dried so that the water content is 15 to 25% for 28 to 38 hours depending on the thickness. A drying step of making into figs;

4) Completed by packing the dried persimmon fig.

The freezing temperature of such dried persimmon figs is the same as in the other implementations described above. And since the moisture content of dried figs should be 15-25%, the drying time should be 28-38 hours. Therefore, if the moisture content is not 15%, it is difficult to use it in the form of persimmon, and if it exceeds 25%, the inside of the uncut fig becomes too hard to use as a persimmon.

And the fourth embodiment of the present invention by using a fig to prepare a sugar pickled fig slice by the following steps.

1) a fig preparation step of selecting and washing a slightly unripe immature fig without softening the fig pulp;

2) cutting the fig into two pieces to twelve pieces to about 3 to 10 mm;

3) the sugar in the cut figs evenly immersed in sugar in a container and pickled in sugar, remove the sugar water and re-pickled sugar 2 to 4 times the sugar pickling step;

4) after repeating 2 to 4 times of pickling, spreading the slices on a drying table and the first drying step of blowing for 20 to 30 hours;

5) the second drying step of sprinkling sugar evenly on the fig slices when most of the moisture is removed, and then drying them with air blowing for 20 to 30 hours to dry the sugar particles attached to the slices;

6) Completion step of packing the pickled fig slices with sugar attached in the second drying step.

These pickled fig slices are pickled figs in sugar, and when the water of figs is pulled out by sugar, sugar water is removed, and when the water is drained by sugar, the water is removed, and then the sugar is pickled again. Repeated 2 to 4 times, such as, and then pickled for about a day, the first drying to blow-dried figs spread on a drying rack.

Since the moisture content of the figs should be 8 to 10%, the drying time should last approximately 30 to 43 hours. Therefore, when the moisture content is 5%, it is broken, and it is difficult to remove moisture below 5% only by the actual air drying, and when the moisture content is high, the sugar is melted and the fig is so soft that it is difficult to use as a slice.

When the fig is cut into 3 mm or less, the workability is remarkably deteriorated and the slice is too weak when dried. When cutting more than 10 mm, drying takes a long time and the slice is too thick after drying, resulting in poor appearance. I can't eat it.

Looking at the specific embodiment of the present invention as follows.

(Example 1)

First, figs are picked by washing them with a little immature fig that is not softened to the extent that it is difficult to reproduce figs.

The figs were cut into two to ten pieces, and frozen at -35 ° C. for 4 hours, and afterwards frozen at about -20 ° C. for about 12 hours, and the frozen fig slices were placed in a freeze dryer under vacuum. When the steam was heated to generate a sublimation heat, the steam was collected to dry the frozen figs to 15% moisture content for 24 hours to prepare a dried fig slice.

The dried fig slices thus prepared have an easy-to-eat form, as shown in the photograph of FIG. 1. However, as shown in the photo on the right of Figure 4, the shape of the slices using the ripe figs are crushed and the flesh flows difficult to manufacture and the marketability is poor, the immature figs 1 to 2 days before maturity of the reproductive period is maintained intact Even when prepared into slices, it was beautiful and tasted good. However, while the value of ripened figs is acceptable for the production of secondary processed products, it took more than 24 hours to dry up to 5% moisture content after freezing.

(Example 2)

First, figs prepared by washing with figs of slightly unripe immature figs, which are not soft enough to reproduce figs, are initially frozen at -35 ° C for 4 hours, and then 12 hours at -20 ° C. After freezing, frozen frozen figs were placed in a freeze dryer, and the hot plate was heated under vacuum to generate a sublimation heat. When steam was generated, steam was collected to dry the frozen figs to 7% moisture content for 48 hours. Figs were prepared.

As shown in Fig. 1, the dried dried figs prepared in this way did not deform the figs, but had a good shape to eat and tasted good. That is, it is manufactured so that the taste and state can be maintained intact while maintaining the shape of the fig.

(Example 3)

First, figs are prepared by washing the figs with slightly unripe immature figs that are not soft enough to reproduce the figs. After freezing, the frozen figs were dried to a water content of 19% for 35 hours to prepare dried figs.

The dried persimmon fig thus prepared had a fig form as it is, as shown in the photograph of FIG. It took 35 hours to produce frozen figs with a soft feel level, with a water content of about 19%. The shape, color and taste are good and the feel is soft like a fire.

(Example 4)

First, figs are picked slightly unripe unfinished figs, which are slightly harder to reproduce, and washed to prepare figs prepared by washing them to 7mm, evenly soaked in slices of figs and put them in a container and pickled in sugar. Then, the sugar water was removed and the sugar was pickled 2 to 4 times. After spreading the candied fig slices on a drying stand and blow-drying for about 24 hours for the first time, after most of the moisture is removed from the fig slices (moisture does not bleed out), spread the sugar on the fig slices, and then again for 24 hours. Blow-drying to prepare sugar-finished fig slices with sugar attached.

The sugar-pickled fig slices thus prepared were sprinkled evenly on the cutting surface of the slices, as shown in the photograph of FIG. 3, so that the shape was beautiful, the size was easy to eat, and the taste was good.

The thickness of this fig slice was about 3-10 mm, especially 7 mm. Pickled fig slices are preferably prepared to preserve the traditional beauty and taste, so that the aesthetics are also enhanced.

(Test example)

Example Drying time Hardness (g / Φ2mm) Moisture content (%) Fig raw fruit (before processing) - 240 53.4 Dried figs 32 to 36 190 18.9 Fig slice 24 2,550 5.7 Fig slices (5 day air exposure)  -  1,970  14.4 Dry figs 48 15,450 8.3 Pickled Fig Slices 50 26,310 11.2 Iranian import fig - 1,670 -

As shown in Table 1, the hardness and water content of each of the Examples and Figs and Fig. The dried persimmon figs, fig slices, dried figs, and pickled fig slices are suitable for water content, and can be seen that each has a characteristic hardness for eating.

The present invention described above is not limited to the above-described embodiments and the accompanying drawings, and various substitutions will be made by those skilled in the art to which the present invention pertains without departing from the technical spirit of the present invention. , Modifications and variations are possible.

The present invention provided as described above is made of dried fig slices, dry dried figs, dried persimmon figs and pickled fig slices, excellent storage properties and easy transportation, so that the taste is better than before processing, and also summer It is possible to supply the distribution period of the fig produced only one iron year-round so that not only to increase the farm income, but also to use when you want to enjoy the fig.

Claims (5)

Fig preparation step of selecting and washing with unsoftened immature fig; A cutting step of cutting the prepared figs into two pieces to ten pieces after the fig preparation step; A freezing step of freezing the cut figs after the cutting step at -40 to -20 ° C; A freeze-dried step of putting the frozen figs into the freeze dryer after the freezing step and drying them to a moisture content of 5 to 15% for 15 to 27 hours to produce fig slices; After the freeze-drying step, the dried fig slice manufacturing method using the fig, characterized in that it comprises a complete step of packaging the lyophilized dry fig slice. A fig preparation step of washing the selected figs; A freezing step of freezing the figs after the fig preparation step at -40 ~ -20 ℃; A drying step of putting the frozen whole fig after the freezing step into a freeze dryer and drying it for 45 to 50 hours to obtain a moisture content of 3 to 10% to produce a dry dried fig; Method for producing a dry dried fig using a fig, characterized in that it comprises a step of completing the lyophilized dry dried fig after the drying step. A fig preparation step of washing the selected figs; A freezing step of freezing the agung fig at -40 ~ -20 ° C after the preparation step; A drying step of putting the frozen whole fig after the freezing step into a freeze dryer and drying it for 15 to 25% of water content for 28 to 38 hours to produce dried persimmon figs; The dried persimmon fig manufacturing method using the fig, characterized in that it comprises a complete step of packaging the dried persimmon fig manufactured after the drying step. delete delete

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