KR101485681B1 - semi-drying fig by fig-enzyme salting and Method for Producing thereof - Google Patents

Abstract

A fermented liquid semi-dried fig and a method of producing the same, wherein the fermentation liquid-containing semi-dry fraction is prepared by a step of cutting the selected fig and a step of mixing the cut fig and sugar in a weight ratio of 1: 0.7 to 1.3 to naturally ferment, A method of fermenting a fermented broth comprising: a step of forming a fig fermentation broth and a fermentation broth fig, together with a step of separately separating the fermentation broth from the liquid fermentation broth; aging the fermentation broth phase at room temperature; And can be manufactured by changing the drying time.

Description

TECHNICAL FIELD [0001] The present invention relates to a semi-dried fig and a method for producing the same,

More particularly, the present invention relates to a fermented liquid semi-dry fig, which is fermented and matured with a fig fermentation broth and improved in storage stability and texture, and a method for producing the same.

Fig (Ficus carica Linn) refers to a plant belonging to the fig tree of the banyan tree or the fruit of the plant. It is known that figs have high sugar content, are pericarp, contain a large amount of ficin, which is a vitamin, mineral, and proteolytic fermentation solution, and are effective in promoting digestion, reading and reading.

It is known that figs are good for blood pressure drop, dryness, nourishment, constipation, hepatitis, cancer, and women's vitality recovery. In addition to these efficacies, they work on menopausal and unspecified colonizers to relieve stomach, eliminate swollen fever, It works as a detoxifying agent, and the above-mentioned figs are eaten for 30 ~ 60g a day. Constipation. enteritis. It is also known to be good for hemorrhagic swelling. In addition, the main stem gangmok (gyeong) to smooth the action of the bone, stop diarrhea and improve the throat tube, "and the flavor of the throat is emulsified to open the brain to open the arteries, It clears the eyes, "and its efficacy is described.

As described above, there is a problem that the figs having various effects are limited in utilization due to the fruit nature. Figs are only fruits that are shipped only in autumn and are not only seasonal but also have no extra maturity, unlike other fruits. As a result, figs are fruit varieties that are virtually non-storable and cause considerable problems in transportation and distribution. Therefore, there is an urgent need for a method to easily utilize various nutrients and functionalized figs in general, and it is urgent to develop new processed products considering storage and taste.

To solve such a problem, a method for producing semi-dried figs having improved storage stability is disclosed in Korean Patent Publication No. 10-2011-0001669.

However, the above-mentioned technique has a problem that it is difficult to maintain the shape and texture of the figs before processing because the pickles are removed after removing the peel of the fig to increase the effect of the pickles. At the same time, It has a problem of difficulty in storage.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a fermentation broth containing fermentation liquid such as fruit juice through fermentation and having a shape and texture At the same time, it is to provide a fermented liquid semi-dried fig which can be stored for more than 200 days at room temperature.

Therefore, another object of the present invention to solve the above-mentioned problems is to provide a fermentation broth containing fermentation liquid such as fruit juice through fermentation and aging, and the shape and texture of the figs are kept as similar as possible And to provide a method for producing a fermented liquid semi-dry meal.

In order to solve the problems of the present invention, a fermented liquid semi-dry fig contains fermentation broth having the surface of a dried fermentation broth after the fermentation of the fermentation broth and the fermentation broth of the fermentation aged, And fig flesh.

In one embodiment of the present invention, the fermentation-aged fig-fermentation broth and the fermentation broth-shaped fig can be formed by mixing the cut figs and saccharides in a weight ratio of 1: 0.7 to 1.3, followed by natural fermentation for 60 to 150 days.

In one embodiment of the present invention, the fermented liquid semi-dry figs are prepared by cutting the selected figs, mixing the cut figs and saccharides in a weight ratio of 1: 0.7 to 1.3 and naturally fermenting them, A step of separately forming a fermentation broth of the liquid fermentation broth, aging the fermentation broth-containing fig at a room temperature, and a step of aging the aged fermented broth-containing fig at a temperature of 20 to 60 ° C In the presence of a base.

In one embodiment of the present invention, the fermented liquid semi-dry figs include a fig fermentation liquid in a liquid phase of 70 to 80 wt%, and preferably have a sugar content of 25 to 27 Brix.

According to another aspect of the present invention, there is provided a fermentation broth-containing semi-dried fig production method comprising the steps of: cutting a selected figure; Mixing the excised figs and saccharides in a weight ratio of 1: 0.7 to 1.3 to naturally ferment to form a fermentation-aged fig-fermentation broth and a fermentation broth-forming fig-form together; Separating the fermentation-aged liquid phase of the fermentation broth separately; Aging the above fermented broth-containing fig at room temperature; And a step of hot-air drying the aged fermented juice-picked fig at a temperature of 20 to 60 ° C, thereby preparing a fermented broth semi-dried raw meal.

As an embodiment of the present invention, the natural fermentation is performed for 60 to 150 days, and the aging can be performed at a temperature of 20 to 30 DEG C for 12 to 24 hours.

A semi-dried fermented liquid having characteristics similar to those described above and a method for producing the same are semi-dried such that the fig and fermentation broth formed through the fermentation of natural fermentation contains about 70 to 80 wt% The shape and the texture can be kept as similar as possible. In addition, since the semi-dried fig of the fermentation broth formed by the above-described production method contains a liquid fermentation liquid which is naturally fermented and aged rather than a liquid sugar by moisture, it has excellent storage stability even at room temperature and can be kept at the maximum with the original color of the fig.

In addition, the above-described method of producing semi-dry figs of fermentation broth can produce a semi-dried fig as a fermentation broth as described above, and can additionally produce a liquid fermentation broth as a by-product, thereby maximizing the efficiency and economic profit of the fig processing .

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing a semi-dried fig of a fermented broth according to an embodiment of the present invention.
FIG. 2 is a process flow chart for explaining a method of manufacturing the fermented liquid semi-dry fig of FIG. 1; FIG.
FIG. 3 is a photograph for explaining a state of natural fermentation in which a fermented aged fig fermentation liquid and a fermented liquid picked fig are prepared.
Fig. 4 is a photograph showing a state in which the semi-dried fig of the fermented broth obtained in Example is stored at room temperature for 200 days.
Fig. 5 is a photograph showing a state in which the semi-dried fig of the fermented broth of Comparative Example 1 was stored at room temperature for 200 days. Fig.
6 is a photograph showing a state in which the semi-dried fig of the fermented broth of Comparative Example 2 is stored at room temperature for 200 days.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings. The present invention is capable of various modifications and various forms, and specific embodiments are illustrated in the drawings and described in detail in the text. It should be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. In the detailed description, the terms first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

On the other hand, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

Fermentation broth semi-dry figs and their preparation method

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing a semi-dried fig of a fermented broth according to an embodiment of the present invention.

Referring to FIG. 1, a semi-dry fig of a fermentation broth according to an embodiment of the present invention includes a fermentation broth having a surface dried after the fermentation broth and a fermentation broth of the fermentation broth And a fig-flesh with a semi-dry state through a drying process.

As an example, the fermentation broth semi-dried figs having the above-described constitutions and characteristics are prepared by mixing the digested figs and saccharides in a weight ratio of 1: 0.7 to 1.3 and naturally fermenting them to form a fermentation-aged fig-fermented broth and a fermented broth- Separating the fermentation broth from the liquid fermentation broth separately from the fermentation broth, aging the fermentation broth-containing fig at room temperature, and drying the aged fermented broth-containing fig at a temperature of 20 to 60 ° C . A specific method of manufacturing the fermentation broth semi-dry figs will be described in detail below with reference to the process flow chart of Fig.

The fermented aged fig fermentation broth contained in the fermentation broth semi-dried figs is produced by mixing the cut figs and saccharides in a weight ratio of 1: 0.7 to 1.3 and then naturally fermenting them for 60 to 150 days in a jar, And may be present in the liquid state and in the state impregnated in the fig flesh.

As an example, about 70 to 80% by weight of the fermentation broth may be contained as moisture in relation to the total weight of the fermentation broth semi-dry fig of the present invention. If the content of the fermentation broth is less than 70% by weight in the semi-dried fig of the fermentation broth, it is difficult to feel the texture of the soft pulp of the fig. If the content of the fermentation broth is more than 80% by weight, .

Therefore, the fermentation broth semi-dry figs of the present invention preferably contain about 70 to 80% by weight of the fermentation broth as moisture to have a flesh having a slight chewy taste and a soft fleshy texture, and preferably contain 74 to 79% It is more preferable to include them.

In addition, the fermented liquid semi-dry figs of the present invention may have a sugar content ranging from 25 to 27 Brix. The sugar content of the fermentation broth semi-dry figs may vary depending on the amount of sugar used during the natural fermentation, but it is preferable that the sugar content in the range of 25 to 27 Brix is provided to provide the sugar content and texture of the fig.

The semi-dried fig of the fermentation broth having the above-mentioned characteristics can be obtained by forming the fig and fermentation broth formed through fermentation aging in three stages of hot-air drying from the low temperature so as to include about 70 to 80 wt% The texture can be kept as similar as possible. In addition, since the fermentation liquid-containing semi-dried figs contain liquid fermentation liquid rather than liquid fermentation liquid in water, the fermentation liquid-containing semi-dried figs can be kept at the maximum at the same temperature with the excellent color retention even at room temperature.

FIG. 2 is a process flow chart for explaining a method of manufacturing the fermented liquid semi-dry fig of FIG. 1; FIG.

Referring to FIG. 1, the selected figs are cut first (S110).

The fig selected in step S110 is an intermediate stage ripened fig which is subjected to a washing step. The digestion is then applied so that the fig can be easily formed into a liquid fermentation broth in a natural fermentation process, and the fermentation broth can be easily impregnated into the fig flesh . As an example, the fig can be cut into about 2 to 6 pieces.

Next, the digested fig is spontaneously fermented together with the saccharide to form a fermentation-aged fig-fermentation broth and a fermentation solution-picked-together (S120).

In step S120, the fermentation-maturated fig fermentation liquid and the fermentation liquid-picking fig are present in a mixed state in the picture of Fig. 3, and the cut figs and saccharides are mixed in a ratio of 1: 0.7 to 1.3 And natural fermentation for 60 to 150 days at a temperature of room temperature. FIG. 3 is a photograph for explaining a state of natural fermentation in which a fermented aged fig fermentation liquid and a fermented liquid picked fig are prepared.

For example, when the natural fermentation period of the fig is less than 60 days, the fermentation of the sugar is not sufficiently performed, resulting in a problem that the fermentation of the fig and the production of the fermentation broth are not sufficient. When the natural fermentation period exceeds 150 days, There is a problem that the pulp of the garlic and the fig disappears. Therefore, it is preferable to perform the natural fermentation for 60 to 150 days in order to produce the above fermented liquid semi-dry fig.

Subsequently, the liquid phase of the fermentation broth is separated (S130).

In step S130, the liquid phase of the fermentation broth can be separated by selectively filtering only the fermented broth-containing fig. Thus, the fig liquid fermented liquid separated from the fig flesh can be commercialized separately.

Subsequently, the fermented liquid-picked fig is matured at room temperature (S140).

In step S140, the fermentation broth can be aged at a temperature of 20 to 30 DEG C for about 12 to 24 hours. This aging is a process for maximally activating the fermentation liquids present in the fig and pulp while keeping the fermentation liquid of the naturally fermented liquid phase intact on the surface and the flesh of the fig.

Then, the aged fermented liquid picked fig is subjected to hot-air drying (S150).

In step S150, it is preferable that the hot air drying is performed by changing the drying time by temperature to 20 ° C to 60 ° C in three steps so as not to kill the fermentation liquid present in the fermented liquid.

Specifically, the three-step hot air drying is performed by performing primary drying for 12 to 20 hours at 20 to 27 占 폚, secondary drying for 10 to 14 hours at 38 to 42 占 폚 and drying at a temperature of 50 to 60 占 폚 for 16 to 20 Followed by tertiary drying for a period of time.

When the above-mentioned fermented liquid of pickled fig is dried in semi-dry (semi-dry) state, if the heat is dried at a temperature of 40 ° C or higher from the beginning without observing the above three-step drying condition, the shell of the fig is dried rapidly, And a coating film (a kind of a coating film is formed on the surface of the fermentation broth as the fermentation broth is dried) is not properly formed while the curls are formed on the surface of the fig, and the shelf life is poor due to cracking.

In addition, there is a problem in that the drying time is rapidly increased when a single drying is performed at a temperature of 30 ° C or lower without performing a three-step drying process, and a problem that the shelf life is poor due to the fact that the fig is easily retracted when stored at room temperature for 200 days or more .

That is, in the fermentation broth semi-dry fig of the present invention, the content of the fermentation broth, which is the moisture of the pulp, is 70 to 80% by weight and the sugar content is 25 to 27 brix. .

 The semi-dried fig of the fermented broth prepared by the above-mentioned method contains about 70 to 80% by weight of the liquid fermentation liquid formed through the fermentation of the fermentation broth, and the shape and texture of the figs are as close as possible It can have a maintained state. In addition, since the fermentation liquid-containing semi-dried figs contain liquid fermentation liquid rather than liquid fermentation liquid in water, the fermentation liquid-containing semi-dried figs can be kept at the maximum at the same temperature with the excellent color retention even at room temperature.

Hereinafter, the present invention will be described with reference to examples and evaluation examples for producing fermented liquid semi-dry figs. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

Example

Washed with water and mixed with 900 parts by weight of sugar to 1000 parts by weight of the slices cut into 2 to 4 pieces and naturally fermented for 90 days in a jar. Thereafter, the liquid fermentation broth is filtered, and the obtained fermentation broth is aged at 20 ° C to 30 ° C for 18 hours. Then, the aged fermented liquid was dried in three stages at 25 ° C for 16 hours, at 40 ° C for 12 hours and at 55 ° C for 18 hours, whereby the content of water-containing fermentation broth was 77.81% by weight and the sugar content was 26.8% Semi-dried figs were prepared.

Comparative Example 1

Washed with water and mixed with 900 parts by weight of sugar to 1000 parts by weight of the slices cut into 2 to 4 pieces and naturally fermented for 90 days in a jar. Thereafter, the liquid fermentation broth is filtered, and the obtained fermentation broth is aged at 20 ° C to 30 ° C for 18 hours. Then, the aged fermented broth was dried at 40 to 50 ° C. for 40 hours to produce a semi-dried fermented liquid having a sugar content of 78.51% by weight and a sugar content of 26.8% by weight.

Comparative Example 2

Washed with water and mixed with 900 parts by weight of sugar to 1000 parts by weight of the slices cut into 2 to 4 pieces and naturally fermented for 90 days in a jar. Thereafter, the liquid fermentation broth is filtered, and the obtained fermentation broth is aged at 20 ° C to 30 ° C for 18 hours. Then, the fermented liquid of the fermented liquid was dried at a temperature of 30 ° C for 70 hours to obtain a fermented liquid semi-dried fruit having a moisture content of 78.81% by weight and a sugar content of 25.4%.

Evaluation example

The semi-dried figs prepared by the methods of Examples, Comparative Examples 1 and 2 were allowed to stand at room temperature for 200 days to determine color change, volume change, and degeneration thereof to evaluate their storage stability. The results are shown in the photographs of Figs. 4 to 6. Fig.

Referring to the photographs of FIGS. 4 to 6, the fermented liquid semi-dry figs of the present embodiment exhibited substantially no change in color and volume after 200 days of storage at room temperature, as compared with the semi-dried figs of Comparative Examples 1 and 2, And thus it has been confirmed that it has excellent storage properties. In addition, the semi-dry figs of this example did not cause surface wrinkles, and were not deteriorated at all when stored at room temperature, unlike the figs of the comparative examples, and thus were excellent in storage stability.

The fermentation broth semi-dry fig production method according to the present invention can improve the shelf life while maintaining the texture and taste of the figs as much as possible and can be used in the processing of figs.

Claims (7)

A fig-scale having its surface dried after being immersed in a fermentation broth of fermented aged liquid fig-fermentation; And
A semi-dry fermented fig, comprising 70 to 80% by weight of a liquid phase fermentation broth spontaneously fermented for 60 to 150 days, and having a sugar content of 25 to 27 Brix. [3] The fermented liquid semi-dry fig as claimed in claim 1, wherein the fermented aged fig fermentation broth is produced by mixing digested figs and saccharides in a weight ratio of 1: 0.7 to 1.3, followed by natural fermentation for 60 to 150 days. The method of claim 1, further comprising: cutting the selected figs;
Mixing the excised figs and saccharides in a weight ratio of 1: 0.7 to 1.3 to naturally ferment to form a fermentation-aged fig-fermentation broth and a fermentation solution-picking fig-form together;
Separating the fermentation-aged liquid phase of the fermentation broth separately;
Aging the above fermented broth-containing fig at room temperature; And
Wherein the fermented liquid is prepared by subjecting the aged fermented broth to a hot-air drying at a temperature of 20 to 60 ° C. delete Cutting the selected figs;
Mixing the excised figs and saccharides in a weight ratio of 1: 0.7 to 1.3 and naturally fermenting them for 60 to 150 days to form a fermentation-aged fig-fermentation broth and a fermentation broth-forming fig-form together;
Separating the fermentation-aged liquid phase of the fermentation broth separately;
Aging the fermented broth-containing fig at a temperature of 20 to 30 DEG C for 12 to 24 hours; And
Wherein the aged fermented broth is dried in a hot air stepwise manner at a temperature of 20 to 60 DEG C to form a semi-dried fig having a sugar content of 25 to 27 Brix, which comprises a fig-fermentation broth of 70 to 80 wt% Dried fig. delete 6. The method of claim 5, wherein the hot air drying
Primary drying at 20 to 27 DEG C for 12 to 20 hours;
Secondary drying at 38 to 42 DEG C for 10 to 14 hours; And
And drying the mixture at 50 to 60 DEG C for 16 to 20 hours.

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