KR101034933B1 - method of fig by freeze drying - Google Patents

Abstract

The present invention relates to a method of manufacturing frozen figs, in particular, after ripening figs are selected and put into a frame formed with a plurality of insertion grooves after ripening 2 to 3 hours; The fig frozen peeling step of quenching the fig through the above step at a temperature of minus 25 ~ 40 ℃ 10 ~ 20 hours and then peeling the skin of the frozen fig evenly about 0.3 ~ 0.4mm; Fig fig frozen peeling step is put into a freeze-drier for 15 to 25 hours dried and cut into 2 to 4 sizes suitable for eating and eating in a packaging container and stored at a temperature of minus 15 ~ 20 ℃ freezing storage step ; And a fig thawing step of thawing the fig stored in the fig cryopreservation step at a temperature of 0-3 ° C. for 10-20 hours.

The present invention as described above, first, to increase the overall yield of figs by utilizing in the product together with the flesh without peeling the peel of the fig to absorb the nutrients contained in the peel as well as to increase the consumption efficiency of the fig accordingly There is an advantage to this.

Second, when they want to eat through frozen storage, they can be thawed at room temperature to eat the figs for long-term storage, thereby efficiently managing the production and shipment of figs and providing them to consumers to promote the consumption of figs, There is an advantage to increase income.

third. Frozen figs can be processed into various forms and mixed with beverages and frozen confections to provide consumers with various forms to promote the consumption of figs, thereby increasing the income of fig farmers.

Lyophilization, Fig, Yield, Water Content

Description

Method of fig by freeze drying

The present invention relates to a method of manufacturing a frozen fig, and more particularly, to form a fig in a mold in which a fig insertion groove is formed, and to rapidly freeze and to remove and store the fig skin in the frozen state of the fig The present invention relates to a method of manufacturing a frozen fig that can be stored for a long time and can be used in combination with a drink or an ice cream to increase the consumption efficiency of the fig and thus increase the income of the fig farmer.

Fig is a fruit that does not bloom and opens its fruit. Compared to other fruits, figs have a higher yield and contain a lot of vitamins, minerals, and proteolytic enzymes, ficins, which are known to be effective for promoting digestion, poisoning, and poisoning. have.

These figs have a unique scent and are used for bread, confectionery, and other foods.They also contain more than twice as much dietary fiber as prunes and 80% more potassium than calcium bananas than iron milk. It is also known that it contains a lot of polyphenols that work, and its efficacy is being reevaluated as a health food.

Figs also contain a balance of water-soluble and water-insoluble dietary fiber. For example, foods that contain a lot of water-soluble dietary fiber lower the harmful cholesterol levels in the blood, and foods that contain a lot of water-insoluble dietary fiber have a function to clean the intestines.

In addition, figs have no cholesterol and no saturated fatty acids, but are rich in minerals and contain potassium, calcium, and iron necessary for the human body to maintain normal blood pressure in the body, help form bones, and prevent abnormalities such as anemia. In particular, it is considered as an ideal fruit for children or women who need calcium or iron, and is being developed in various ways as a snack for children or the elderly.

However, these figs are difficult to preserve the figs for a long time as the situation is being distributed to consumers in the raw fruit or refrigerated method after harvesting.

In addition, when a consumer eats a fig provided through a raw or refrigerated method, it is difficult for the consumer to consume the active ingredient of the fig peel, which accounts for 15-20% of the total weight, due to the problem of removing and eating the peel. As the overall yield was lowered, there was a problem that the consumption efficiency of figs was lowered.

An object of the present invention is to solve the problems of the prior art described above, by rapidly freezing the figs can be stored for a long time, while increasing the overall yield of the figs provided to the consumer through the process of removing the thin peel of the figs of the figs It is to provide a method of manufacturing frozen figs that can increase the consumption efficiency.

In addition, the frozen frozen figs can be stored for a long time according to the frozen storage method, so that the production and shipment of the figs can be efficiently managed, and the frozen figs can be grown to increase the income of the fig farmers by improving the consumption of the figs. To provide a way.

Hereinafter, the frozen figs manufacturing method of this invention is demonstrated in detail.

In order to achieve the above object, the present invention is a fig ripening step of ripening two to three hours after picking ripe figs into a frame formed with a plurality of insertion grooves; The fig frozen peeling step of quenching the fig through the above step at a temperature of minus 25 ~ 40 ℃ 10 ~ 20 hours and then peeling the skin of the frozen fig evenly about 0.3 ~ 0.4mm; Fig fig frozen peeling step is put into a freeze-drier for 15 to 25 hours dried and cut into 2 to 4 sizes suitable for eating and eating in a packaging container and stored at a temperature of minus 15 ~ 20 ℃ freezing storage step ; And a fig thawing step of thawing the fig stored in the fig cryopreservation step at a temperature of 0-3 ° C. for 10-20 hours.

At this time, the figs stored in the fig freezing storage step is preferably semi-dried so that the water content is 45 ~ 60%. In addition, the present invention by grinding the frozen figs prepared by the above-described method can be mixed with juice in the form of a drink in a ratio of 10:90 to prepare a frozen fig flesh juice. In addition, the present invention may be prepared by grinding the frozen figs prepared by the above-described method and mixing them with ice cream at a ratio of 10:90 to prepare frozen fig ice cream.

The present invention as described above can obtain the following effects.

First, the advantage of increasing the overall yield of figs to absorb the nutrients contained in the skin as well as to increase the consumption efficiency of the figs by increasing the overall yield of the figs without using all the peel of the fig There is this.

Second, when they want to eat through frozen storage, they can be thawed at room temperature to eat the figs for long-term storage, thereby efficiently managing the production and shipment of figs and providing them to consumers to promote the consumption of figs, There is an advantage to increase income.

third. Frozen figs are processed into various forms and mixed with beverages and frozen confections to provide consumers in various forms to promote the consumption of figs, thereby increasing the income of fig farmers.

Specific features and other advantages of the present invention will become more apparent from the following drawings and description of the preferred embodiments.

Prior to describing the present invention, the present inventors have proposed a method of manufacturing a frozen fig that peels only part of the rapid freezing storage and rind in order to overcome the problems of the conventional fig distribution method of providing figs to consumers through raw or refrigerated distribution of figs. will be.

The present invention, as shown in Figure 1, the ripening figs to select the ripening figs after inserting into a frame formed with a plurality of insertion grooves 2 to 3 hours ripening fig; The fig frozen peeling step of quenching the fig through the above step at a temperature of minus 25 ~ 40 ℃ 10 ~ 20 hours and then peeling the peel of the frozen fig to take out of the mold; Fig fig frozen peeling step is put into a freeze-drier for 15 to 25 hours dried and cut into 2 to 4 sizes suitable for eating and eating in a packaging container and stored at a temperature of minus 15 ~ 20 ℃ freezing storage step ; And a fig thawing step of thawing the fig stored in the fig cryopreservation step at a temperature of 0-3 ° C. for 10-20 hours.

1) Fig ripening step (100)

2A and 2B, the ripened figs are sorted and placed in a mold in which a plurality of insertion grooves are formed, and then ripened for 2-3 hours.

This step allows the fruit to mature naturally after maturation, even with apparent maturation, with a period of complete maturation with time.

In other words, the taste of the fruit is generally divided into sweet and sour taste, wherein the sweet and sour taste, in addition to the astringent taste (tannin component), the feel of the flesh, aroma, fruit color, fruit and the like to represent the taste. For example, most fruits are ripe when they hang on a tree or trunk. However, through the ripening step for several days after the harvest, such as mango, melon, etc. will improve the taste of the fruit.

For example, in the fig ripening step 100, after the fig is harvested, the fig is inserted into the frame in which the fig is insertable so that the fig shape of the fig is fit to the frame and maintains a uniform shape. Will be done.

In addition, in the fig ripening step 100, the ripening time of the fig was described as 2 to 3 hours, but the present invention is not limited thereto, and the shape of the figurine and the ripening time may be changed into a desired form to make the ripening process into a desired shape. It will be possible.

2) Fig frozen peeling step (200)

The step is through the fig ripening step 100 to quench the figs in which the figs are uniformly deformed at a temperature of minus 25 to 40 ℃ for 10 to 20 hours and then take them out of the mold to peel the peels of the frozen figs.

Rapid freezing the fig at a temperature of minus 25 ~ 40 ℃ in this step is to extend the shelf life of the fig, as well as to conveniently carry out the process of peeling the peel of the fig.

These, figs are usually 0.3 ~ 0.5cm thick when eaten in raw or refrigerated state must be removed after eating the peels of figs to eat the figs that occupy 15 to 20% of the weight of the figs There is a problem, by rapidly freezing the fig through the step to remove only a part of the skin to increase the overall fig yield by increasing the consumption efficiency of the fig.

In addition, as described above, rapid freezing of the figs gives a sense of flesh eating of the figs, thereby increasing the eating feeling of figs.

In particular, in order to maximize the sulphation effect of figs, which eliminates harmful oxygen, which is the main cause of aging and adult diseases, taking a purple figurine together effectively, freezing the figs without completely removing the figs' shells through the above steps. By storing it will be able to further enhance the sulfate effect due to the above-mentioned fig peel.

In addition, by increasing the shelf life of the fig made in the above step is to be able to use the long-term storage of figs with antibacterial and anti-inflammatory action.

In addition, figs contain a large amount of picin (proteinase), which helps digestion, and are also effective for indigestion, anorexia, enteritis, constipation, and even when the figs are stored and stored in large quantities. The medicinal effect of the user can be obtained more appropriately.

3) Fig frozen storage step (300)

The step is put into the freeze-dried figs and the freeze-dried step 200 in the freeze dryer for 15 to 25 hours dried and cut into 2-4 sizes suitable for eating and eating in a packaging container to a temperature of minus 15 ~ 20 ℃ To keep.

The fig put in the freeze dryer in this step is to be dried semi-dried so that the water content is 45 ~ 60%.

The above-mentioned freeze-dried egg is a method of sublimating ice in a state of freezing an aqueous solution or a material containing a large amount of water to remove water and sublimate water to obtain a dried product. It is drying by adjusting the content.

As described above, when the moisture content of the quick-frozen fig is dried to achieve 45 to 60%, the pulp of the fig can obtain a chewy feeling of eating like jelly.

In addition, cut the semi-dried fig with the freeze-drier to the size of 2 to 4 consumers easy to eat, and then accommodated in a packaging container and stored at a temperature of minus 15 ~ 20 ℃ first frozen after the moisture content is controlled It can increase the shelf life of figs, and can be preserved for a long period of time as it is semi-dried to make jelly like a chewy food.

In addition, the step is preferably applied to the case of transporting for a long time through the refrigeration vehicle in addition to storing the fig.

4) Fig thawing step (400)

The step is to thaw the figs stored in the fig frozen storage step 300 at a temperature of the image 0 ~ 3 ℃ 10-20 hours.

The step is to take the fig of the cryopreservation step 300 and thaw it before being provided to the consumer.

That is, in order to reduce consumer's refusal to eat when figs are eaten immediately due to the low temperature in the freezing storage step, it has been described to thaw for 10 to 20 hours. Of course, it can be changed and applied in various ways.

In addition, the fig thawing step 400 can be performed by appropriately deleting and changing according to the consumer's choice or the frozen state of the fig.

The following describes an embodiment of the frozen fig manufacturing method of the present invention.

Example 1

The ripened figs (3) were screened and put into the mold (1) where the insertion grooves (2) were formed and then ripened for 2 to 3 hours. In addition, the fig (3) was put in a refrigerator at minus 25 ~ 40 ℃ after rapid freezing and stored the peel of the fig (3) peeled. In addition, the fig (3) stored in a quick freeze is put in a freeze dryer, dried for 15 to 20 hours, cut into 2-4 pieces, stored in a packaging container, stored at a temperature of minus 15 ~ 20 ℃ and taken out image 0-3 After thawing at a temperature of 10 to 20 hours to prepare a frozen fig easy to eat.

[Example 2]

Juice in the form of juice by grinding the frozen figs prepared in the same manner as in Example 1

For example, juice of frozen figs and strawberries, bananas, apples, etc., juices made in the form of beverages were mixed to form a ratio of 10:90 to obtain frozen fig pulp juice.

Example 3

Frozen frozen figs prepared in the same manner as in Example 1 were frozen by mixing so that the ratio of figs and freezes was 10:90 in the form of freezes, that is, iced ice or ice cream, such as ice cream sherbet. You'll get fig ice cream.

As described above, the present invention is obtained by mixing the frozen figs with the fruit juice or ice fruits to obtain the fig fruit juice and the fig ice cream that can improve the aroma and taste of the figs to promote the various consumption of the figs according to the fig farmer There is an advantage to increase the income of.

While the invention has been shown and described with respect to particular embodiments, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It will be obvious to those of ordinary skill.

1 is a process flow diagram illustrating a method of manufacturing a frozen fig according to the present invention.

Figures 2a and 2b is a schematic diagram showing the process of inserting and ripening the fig of the present invention.

             <Code Description of Main Parts of Drawing>

  1: Frame 2: Fig Home

  3: fig 100: fig ripening

200: fig frozen peeling step 300: fig frozen storage step

400: thaw fig

Claims (4)

Fig ripening step 100 to ripen the fig 2 to 3 hours after inserting the mold into the plurality formed grooves; After the figs passed through the above steps are quenched at a temperature of minus 25 to 40 ° C. for 10 to 20 hours, taken out of the mold, the figs are frozen evenly to peel a portion of the frozen figs so that the thickness of the removed peels is 0.3 to 0.4 mm. Peeling step 200; Fig fig frozen peeling step (200) put the fig in the freeze dryer, dried for 15-25 hours, cut into 2-4 sizes to accommodate in a packaging container and stored at a temperature of minus 15 ~ 20 ℃ frozen fig storage step 300; And a fig thawing step (400) for thawing the fig stored in the fig freezing storage step for 10 to 20 hours at the temperature of the image 0 ~ 3 ℃. The method according to claim 1, Fig Fig stored in the fig freezing storage step 300 is a frozen fig manufacturing method characterized in that the water content is semi-dried to achieve 45 ~ 60%. delete delete

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