| 摘要 |
PURPOSE: A method of producing a dried fig product by allowing permeation of dried figs into gelatin jelly liquid, or crushing softened dried figs and then mixing with gelatin jelly liquid is provided. The product has a soft texture and enhanced eating quality and is stored for a long period of time. CONSTITUTION: In one method, dried figs are steamed to give soft figs having a moisture content of 30 to 35%, added with sugar concentrates containing isomaltooligosaccharide and water in a ratio of 2:1 at 108deg.C, concentrated to 116 to 118deg.C while agitating and then cooled to 80 to 100deg.C. After mixing the concentrated sugar liquid with gelatin liquid, the gelled figs are taken from the gelatin gel liquid, coated with a mold release agent and then cooled to give dry fig products. In another method, dried figs are steamed to give wet figs having a moisture content of 30 to 35% and then crushed. Sugar concentrates containing isomaltooligosaccharide and water in a ratio of 2:1 are concentrated at 116 to 118deg.C, cooled to 80 to 100deg.C and mixed with gelatin liquid to give gelatin jelly liquid. The gelatin jelly is mixed with the wet figs, formed into a predetermined form and coated with a mold release agent to give wet fig products. The gelatin jelly liquid contains 8 to 10% by weight of gelatin, 25 to 40% by weight of white sugar, 25 to 40% by weight of corn syrup and 27 to 42% by weight of water. The mold release agent is coconut powder, roasted bean flour, α-waxy maize starch or α-potato starch. |
