| 摘要 |
PURPOSE: A method of producing a dried fig product by steaming dried figs and then mixing with agarose jelly containing isomaltooligosaccharide is provided. The product has soft texture and enhanced eating quality as well as extended storage. CONSTITUTION: In one method, dried figs are steamed to give soft figs having a moisture content of 30 to 35%. Agarose is heated with water, added with a sugar additive containing isomaltooligosaccharide and water in a ratio of 2:1 and then concentrated to give agarose jelly liquid. The agarose jelly liquid is mixed with the soft figs during the concentration to 55 to 65Brix. The gelled figs are taken from the gelatin gel liquid having 77 to 78Brix, coated with a mold release agent and then cooled to give a dry fig product. In another method, dried figs are steamed to give soft figs having a moisture content of 30 to 35% and then crushed. The soft figs are mixed with the agarose jelly having 77 to 78Brix in a ratio of 55:45, formed and then coated with a mold release agent after cooling to give a wet fig product. The mold release agent is coconut powder, roasted bean flour, α-waxy maize starch or α-potato starch. |
