KR101841880B1 - Method for manufacturing yoghurt of fig - Google Patents

Abstract

The present invention relates to a method for manufacturing fig yogurt, comprising the following steps: i. a fig preparation step (10); ii. a fig freezing and maturing step (21); iii. a first fig heating step (22); iv. a second fig heating step (23); v. a mixing step (30); and vi. a packing and storing step (40). According to the method of the present invention, i. unique nutrients of fresh fig fruit can be preserved and used for the yogurt; ii. differentiated yogurt having the unique fragrance and deep taste of the fig can be manufactured according to the method of the present invention, while a processed fig food having the unique fragrance and deep taste of fig were difficult to be manufactured due to the nature of the fig fruit; and iii. fig consumption can be increased, thereby contributing to an increase in income of the fig farm household.

Description

{Method for manufacturing yoghurt of fig}

The present invention relates to a process for preparing yogurts using figs and more particularly to a process for the production of yogurts using figs and more particularly to a process for maximizing the flavor and taste of figs while retaining the main components of figs as much as possible, The present invention relates to a process for producing a fig-processed food having a high flavor and a high flavor and providing different figs to consumers.

Fig fruit is a fruit that does not bloom and opens its fruit. It contains a large amount of vitamins, minerals, and proteolytic enzyme ficin compared to other fruits. It is rich in pectin, a dietary fiber, And it is effective to prevent constipation. Polyphenol is also effective in preventing skin beauty and aging, and is known to have an effect of reducing hypertension, which is a cardiovascular disease.

The fruit of fig is often sweet, and it is often eaten or dried, so it can not be stored for a long time due to the rapid oxidation and degeneration in the nature of the fruit tree. Therefore, it is difficult to store in the distribution process, , And it is highly utilized for desserts and jams. Therefore, various kinds of figs are required to be developed as processed foods due to storage problems.

As a method for overcoming the unique characteristics of such figs, in "Method for manufacturing a dried fig product" (Korean Patent No. 100549186), a method of processing using a dried fig and a jelly solution was introduced. (Korean Patent No. 101034933) discloses a process for preparing dried fig slices, barrel-dried figs, and dried persimmon figs prepared by freezing and drying figs (Korean Patent Registration No. 101034933) discloses a manufacturing method including a step of post-growing of fig, a step of frozen peel of fig, a step of frozen-frozen-preserving, and a step of defrosting of fig , "Method for manufacturing a fig flavoring sauce and its fig sauce" (Korean Patent No. 101287764) And a method for producing puree using figs has been disclosed in "Method for producing fig puree and fig puree made thereby" (Korean Patent No. 101338753), and " (Korean Patent Registration No. 101478904) discloses a method for producing jelly using a fig, and the like.

In the present invention, to provide a new food which can widely use figs according to the characteristics of figs, it is necessary to develop a method of manufacturing yogurt using figs with higher flavor and higher flavor than those of other foods using fig, This section introduces the manufacturing method that provides fig food.

Patent Document 1 (Korean Patent No. 100549186) Patent Document 2 (Korean Patent No. 101034933) Patent Document 3 (Korean Patent No. 101034933) Patent Document 4 (Korean Patent No. 101287764) Patent Document 5 (Korean Patent No. 101338753) Patent Document 6 (Korean Patent No. 101478904)

In Korea, various changes and cultures are formed not only in stocks but also in dessert culture as desserts due to dietary changes and diversification. In the present invention, yogurt which can be widely used as a dessert or a snack was manufactured.

The figs themselves are considered to be ideal fruit for children and women due to their rich minerals and the potassium, calcium and iron content required for the human body. They are being developed for various snacks for children and the elderly. In order to make full use of the characteristics of figs, The yogurt which is the main raw material was tried to be produced, but the raw material is not able to be stored for a long time due to rapid oxidation and denaturation, and there is a problem in the distribution process, so it can not be processed and circulated.

In addition, food such as jelly and dried figs, which are made by processing the figs for the above reasons, were generally evaluated as lacking the flavor and taste inherent to figs.

Accordingly, the applicant of the present invention has developed a manufacturing method capable of producing a high-scent and deep-flavor of figs in the production of foods using figs while varying the processing methods of figs in the process of developing various foods using figs, It is an object of the present invention to provide a method of manufacturing yoghurt, which is a differentiated fig food for consumers, by using this manufacturing method.

According to an aspect of the present invention for achieving the above object,

I. Fig preparation stage (10), ii. Fig, frozen and aging step (21), iii. Fig. 1: Phase 1 (22), iv. The figurine is in the second stage (23), v. Mixing step (30) and vi. And a packaging storage step (40), a differentiated fig yogurt can be produced which has a high flavor and a deep flavor unique to figs.

Therefore, according to the method of manufacturing a fig yogurt according to the present invention, It can be used for yogurt while preserving the unique nutrients of the fig and its own, and ⅱ. According to the manufacturing method of the present invention, it is difficult to produce a differentiated yogurt which has a high fragrance of a fig and a deep flavor, compared to the fact that a fig is used as a processed food, And iii. The consumption of figs can be increased and the income of the fig farmers can be increased.

1 is a flow chart of the manufacturing process of the present invention.

As shown in FIG. 1,

I. In the fig preparation stage 10,

Ii. A step of frozen and aged figs (21),

Iii. (22),

Iv. (23),

V. Mixing step 30 and

Vi. And a package storage step (40).

Hereinafter, the method of manufacturing the gun figure according to the present invention will be described in detail.

Fig. Preparation steps (10)

The food industry using figs has been developed in many ways. In order to overcome the disadvantages of figs, fig-processed foods have been developed in order to store and distribute them, and even if processed foods using figs are produced, And it was difficult to taste deeply.

Therefore, the present inventor tried to develop a food using the figs produced from the ginseng fig farm, and tried various methods to differentiate the food from the food using the other figs.

In particular, we will introduce a method of manufacturing differentiated fig and yoghurt, which has a high flavor and high flavor.

Applicants of the present invention have used native Penglai, but other species of figs can be used.

In order to make the harvested figs uniform and in the best condition with the size and maturity, uniformly ripe figs are selected, and the figs are roasted in order to increase the taste and aroma of the figs. Depending on the harvesting time, 2 ~ 10 hours postnatal.

Figs frozen and aged (21)

It is an object of the present invention to produce yogurt as a differentiated food having higher flavor and higher flavor specific to fig than other foods using fig, and it is also possible to process various kinds of flavors So that the incense can be felt.

After the figs are harvested, the flavor and the original flavor are constantly promoted through the postnatal process, and the fruit is aged uniformly at 90 ~ 100% through the postnatal stage. However, the ripening time can not be completely the same throughout the ripening stage, and the ripening time varies depending on the ripening degree.

After removing the freshly hatched figs prepared in the fig preparation stage (10), rapid freezing is performed for 3 to 4 days in a deep freezer at -40 to -50 ° C.

After thawing the rapidly frozen figs, they are re-aged in the aging room for 24 to 36 hours.

Keep frozen at -10 to -20 ° C until figs are used.

The figs primary on stage (22)

After removing the skin from the prepared fresh figs prepared in the fig preparation stage (10), add the figs and boil them for 6 to 7 hours in a weak fire at 30 ~ 50 ℃.

When boiling in primary heat, the ratio of fig and water is 100: 1 ~ 2 wt.

Because the fig itself is rich in juice, the water is very small.

Store the frozen figs at 0 ~ 4 ℃ until they are used.

The figurine is in the second stage (23)

Remove the shells of the fresh and prepared figs prepared in the fig preparation stage (10), add only the figs and boil them for 1 to 2 hours in a strong fire at 90 ~ 100 ℃.

When boiling with the second heating, the ratio of fig and water is 100: 2 ~ 5 weight ratio to make the fig concentrate.

The boiling temperature is high, so when boiling in a strong fire, the ratio of water can be increased.

Store the frozen figs at 0 ~ 4 ℃ until they are used.

The mixing step (30)

The fig and concentrate through the freezing and aging step (21) and the fig concentrate through the fig-first primary step (22) and the fig concentrate through the fig-secondary step (23).

(21), a fig-concentrate (22), and a fig-concentrate (23), which differ from the fig-specific flavor and deep flavor depending on the prepared fig and fig concentrate. 1: 0.5-0.7: 0.4-0.5.

The fig concentrate prepared in step (22) of the figs deepens the distinctive flavor, and the fig concentrate prepared in step (23) of figs increases the peculiar flavor. In the manufacture of yogurt, figs and fig concentrates Considering the amount added, the proportion of the fig concentrate with the second temperature (23) lower than that of the fig concentrate with the first temperature (22) showed a higher perfume and flavor, and showed favorable results.

In order to confirm the above ratio, the participants who participated in Yeongam Fig Festival were confirmed by preference according to mixing condition.

< Example  1> Mix ratio 1: 0.5  : 0.5 When  preference

(21) and a fig value concentrate (22) and a fig value concentrate (2) in a ratio of 1: 0.5: 0.5, and a fig value concentrate (22) (23) are the same proportion.

< Example  2> mixing ratio 1: 0.4 ~ 0.6: 0.6-0.8 When  preference

(22), which is a frozen and fermented fig (21), a fig-concentrate of 1-gauge (22) and a fig-concentrate of 2-gauge (23) (23), which is a higher proportion than the other.

< Example  3> Mix ratio 1: 0.5 ~ 0.7: 0.4-0.5 When  preference

(21), a fig value concentrate (22) and a fig value concentrate (23) in a ratio of 1: 0.5 ~ 0.7: 0.4 ~ 0.5, and a fig value concentrate (23), which is lower than that of the previous one.

Table 1 shows the preference of frozen and aged figs (21) and figs mixed with one fig-concentrate (22) and one fig-concentrate (20).

Comparison of preference by mixing ratio division Example 1 Example 2 Example 3 Overall preference +++ + +++++ flavor +++ ++ +++++ incense +++ ++ +++++

Example 1 A frozen and aged (21) fig, a fig-concentrate with a first temperature (22) and a fig-concentrate with a second temperature (23) of 1: 0.5-0.7: 0.4-0.5, ) Were preferred to be mixed at a low ratio, and the mixture was mixed at the same ratio as in Example 1, which was the next preference. Although the exact description is difficult, it has been confirmed that the highest preference is given to a high proportion of the fig concentrate having the second temperature (23) than that of the fig concentrate having the first temperature (22) of Example 2.

In a final mixing step for preparing yogurt using a mixture of figs, as an example, 1 to 2 g of oligosaccharide, 60 to 70 g of yogurt powder, 100 to 120 ml of milk, 150 to 200 g of each ice, Put it in a blender.

If the amount of yogurt powder is too large, the flavor and taste of figs will be weakened.

In another embodiment, 1 to 2 g of oligosaccharide, 100 to 120 ml of milk and 1 to 2 g of mixed lactic acid bacteria are added based on 100 g of the mixture of figs 30, and the mixture is stirred at 36 to 37 ° C for 5 to 6 minutes, Ferment for 4 to 5 hours.

When the fermentation is carried out using multiple lactic acid bacteria, if the amount is too high, sour taste will become strong and the flavor and taste of figs will be weakened. Therefore, it is important to put in appropriate ratio and it is important to appropriately fermentation time.

The milk produced by the above embodiments may be ordinary milk, but low-fat milk is used.

Packaging and Storage (40)

The yogurt figs prepared in the above step are preferably taken immediately after the preparation. If the yogurt is consumed after storage, it is sterilized in a UV sterilizer or a dry heat sterilizer for 2 to 3 minutes and then stored at 0 to 4 ° C.

As described above, in order to overcome difficulties in producing a flavor and flavor peculiar to the limiting problem figs in the process of producing a food using a fig, The yoghurt of the present invention can produce a differentiated yogurt which has a higher flavor and a higher flavor than the other foods using the fig. It contributes to the development of the food industry by increasing income.

Hereinafter, the present invention will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples.

Although the present invention has been shown and described with reference to the preferred embodiments thereof, it is to be understood that the invention is not limited to the specific embodiments thereof except as defined in the appended claims. Substitution and design changes of a simple manufacturing method should be included in the technical scope of the present invention and include a skill of a person skilled in the art to such an extent that they can be easily carried out through the present invention.

The development of differentiated figs using figs as well as the figs themselves will increase consumption efficiency of figs and provide diverse foods to consumers, contributing to the development of industries that increase the income of figs growers. .

10: fig preparation stage
21: Frozen and mature phase of figs
22: Fig 1 Phase 1
23: fig step 2
30: mixing step
40: Packaging and Storage Phase

Claims (2)

A fig-preparation step (10) in which uniformly ripe figs are screened and incubated at room temperature for 2 to 10 hours depending on the degree of harvest while avoiding light;
In the fig preparation stage (10), after removing the figs and shells from the seedling stage, they were frozen at -40 to -50 ° C for 3 to 4 days and frozen again for 24 to 36 hours in the fermentation room. 21);
In the fig preparation stage (10), after removing the shells of the figs, the ratio of the raw material and the water of the figs is 100: 1 ~ 2, and the beans are boiled for 6-7 hours at 30 ~ 50 ℃ for making the fig concentrate. Figs primary on phase 22;
In the fig preparation stage (10), after removing the shells of the figs after the post-maturity stage, the ratio of the raw material to water in the fig ratio is 100: 2 ~ 5 weight ratio and boiled for 1 ~ 2 hours at 90 ~ 100 ℃ for making the fig concentrate A figurine secondary step 23;
The fig and concentrate through the freezing and aging step 21 and the fig concentrate through the fig and the second heating step 23 to the weight ratio of 1: 0.5-0.7: 0.4-0.5 Mixing step to prepare a mixture of figs, mixing 1 to 2 g of oligosaccharide, 60 to 70 g of yogurt powder, 100 to 120 ml of milk and 150 to 200 g of ice per 100 g of the mixture of figs to the blender;
A packing and storing step (40) of sterilizing the fig and yogurt produced by the mixing step (30) for 2 to 3 minutes and then refrigeration at 0 to 4 ° C;
Wherein the method comprises the steps of: A fig-preparation step (10) in which uniformly ripe figs are screened and incubated at room temperature for 2 to 10 hours depending on the degree of harvest while avoiding light;
In the fig preparation stage (10), after removing the figs and shells from the seedling stage, they were frozen at -40 to -50 ° C for 3 to 4 days and frozen again for 24 to 36 hours in the fermentation room. 21);
In the fig preparation stage (10), after removing the shells of the figs, the ratio of the raw material and the water of the figs is 100: 1 ~ 2, and the beans are boiled for 6-7 hours at 30 ~ 50 ℃ for making the fig concentrate. Figs primary on phase 22;
In the fig preparation stage (10), after removing the shells of the figs after the post-maturity stage, the ratio of the raw material to water in the fig ratio is 100: 2 ~ 5 weight ratio and boiled for 1 ~ 2 hours at 90 ~ 100 ℃ for making the fig concentrate A figurine secondary step 23;
The fig and concentrate through the freezing and aging step 21 and the fig concentrate through the fig and the second heating step 23 to the weight ratio of 1: 0.5-0.7: 0.4-0.5 1 to 2 g of oligosaccharide, 100 to 120 ml of milk and 1 to 2 g of mixed lactic acid bacteria per 100 g of the mixture of figs, stirring at 36 to 37 ° C for 5 to 6 minutes and then fermentation at 39 to 40 ° C for 4 to 5 hours (30);
A packing and storing step (40) of sterilizing the fig and yogurt produced by the mixing step (30) for 2 to 3 minutes and then refrigeration at 0 to 4 ° C;
Wherein the method comprises the steps of:

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