KR102476209B1 - Apple chips containing nuts and manufacturing method of the same - Google Patents

Abstract

The present invention relates to apple nut chips and a manufacturing method thereof and, more particularly, to apple nut chips which may be a new recipe capable of satisfying various tastes and needs of consumers and a manufacturing method thereof. More specifically, the present invention relates to apple nut chips and a manufacturing method thereof, wherein the apple nut chips may be a new recipe capable of satisfying the needs of consumers as a snack for growing children and parents by creating a good taste combined with the sweetness of fruit and the aroma of nuts and being made in consideration of only health without adding any additives. The method for manufacturing the apple nut chips according to the present invention comprises the steps of: preparing basic dough by mixing glutinous rice, milk, and tofu (S1); preparing apple slices by slicing apples horizontally (S2); cutting out the seed portions of the apple slices (S3); coating the basic dough on the apple slices from which the seed portions are cut out (S4); topping a topping material on the base dough (S5); placing a sub-material in the area where the seed portions are cut out (S6); and drying the apple slices containing the topping material and the sub-material (S7).

Description

Apple nut chips and their manufacturing method {APPLE CHIPS CONTAINING NUTS AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to apple nut chips and a manufacturing method thereof, and more particularly, to apple nut chips of a new recipe that can satisfy various tastes or needs of consumers and a manufacturing method thereof.

More specifically, the present invention is a new recipe that can satisfy the needs of customers as a snack for growing children and parents by creating a good taste by combining the sweetness of fruits and the savory taste of nuts, without adding any additives and only considering health. It relates to apple nut chips and a manufacturing method thereof.

Fruits are consumed in various ways, apart from staple foods, in terms of vitamins or nutritional balance, regardless of gender and age all over the world. In particular, these days, unlike in the past, fruits can be consumed in various ways regardless of the season or region despite environmental differences such as regions or temperatures.

Although it is different for each type of fruit, fruits containing polyphenols such as pears, apples, and bananas have problems with browning visually or in terms of freshness. Various methods of using are introduced.

Recently, not only fresh fruits but also processed foods using fruits have been introduced, such as fruit syrup, fruit jam, fruit juice, dried fruit chips, and fruit wine.

Among the fruits, apple is one of the representative fruits of Korea belonging to the apple tree family. Apples are mainly used for raw food and juice, and in terms of food characteristics, they are alkaline foods despite their sour taste.

Apples contain 85 to 90% moisture, 1% pectin and fiber, 0.5% malic acid, and small amounts of ash and protein. Pectin, like fiber in vegetables, acts as an intestinal stimulant that stimulates bowel movements. In addition, it creates a jelly-like wall on the wall of the intestine to prevent absorption of toxic substances and to prevent abnormal fermentation in the intestine.

In addition, 100 g of apple flesh contains 60 g of vitamin A, 0.01 mg of vitamin B1, and 3 to 8 mg of vitamin C. Apples contain a lot of potassium, so in case of high blood pressure caused by eating too much salt, potassium and sodium balance the blood pressure. It is known to contain glutamic acid, which is effective for high blood pressure and diabetes.

Apples containing such abundant nutrients have a short shelf life and short shelf life. That is, since apples have a short storage period and distribution period, there are serious problems in price drop and supply and demand control anxiety when flooded shipments are made during the harvest season in September or October. In order to overcome this, there is a need to develop apples obtained in large quantities during the harvest season as processed foods.

In addition to providing an opportunity to diversify products by developing apple snack products from the conventional apple consumption pattern focused on raw food, and to broaden the range of choices of apple processed products for consumers, It aims to contribute to stabilizing the income of growers by increasing added value and supplying various apple processed products to consumers.

Existing apples in a fresh fruit state have problems such as inconvenient storage, low long-term storability, and product damage due to external force applied during distribution, resulting in deterioration of marketability. In addition, when manufacturing apples through processing such as peeling, cutting, resimling, and splitting during processing using apples, softening due to tissue damage and microbial contamination and propagation due to exposure to air on the cut surface, browning, etc. Compared to apples in the raw material state, there is a disadvantage that storage stability and stability are significantly lower.

Existing products claiming to be some apple snacks are merely a mixture of a small amount of apple powder or apple flavor added to existing milk-processed snacks such as flour processing.

In the process of processing apples, browning occurs due to oxidation of polyphenols by polyphenol oxidase contained in apples. These products lose their marketability. However, there is a problem in that nutrients such as vitamin C contained in apples are destroyed when apples are heat treated, and there is a problem that may harm health when the above chemicals are used.

As the income level improves, a well-being trend that seeks functional foods for a healthy life continues to increase interest in the use of new functional substances and the development of new foods in society. Despite this phenomenon, snack foods are still low in nutrient density and are considered by some nutritionists to be "empty-calorie foods" or "junk foods." Efforts to supplement nutrition and the development of snack products with new functional substances are required.

As a prior art for apple chips, Korean Patent Registration No. 10-2293223 (registration date August 18, 2021), drying apple preparation step (S1), apple concentrate preparation step (S2), apple roast preparation step ( S3), including the apple concentrate coating step (S4) and freeze-drying step (S5), the upper part 13 and lower part 14 of the apple in a direction perpendicular to the hollow part 12 from which the central part 11 of the apple is removed An apple preparation step for drying (S1) of preparing donut-shaped apple slices 10 by cutting only the middle portion 15 of the apple to a thickness of 5 to 10 mm, except for; An apple concentrate preparation step (S2) of preparing an apple concentrate (20) of 70 to 90 brix from the filtered supernatant after filtering the juice obtained by crushing and extracting the apple through 300 to 500 mesh; Prepare an apple 30 for roasting in the shape of the central portion 11, in a size 5 to 10 mm larger than the size of the central portion 11, and in a thickness of 7 to 15 mm, and bake the apple for 5 to 10 minutes at a temperature of 180 ° C to 220 ° C in a roasting oven. An apple roast preparation step of preparing chips 31 (S3); After inserting the baked apple chips 31 into the hollow part 12 of the apple slices 10 for drying, the apple concentrate 20 having a concentration of 70 to 90 brix is coated at a temperature of 1 ° C to 4 ° C for 24 to 48 hours. Apple concentrate coating step (S4) to; The dried apple slices 10 including the baked apple chips 31 coated with the apple concentrate 20 are subjected to a temperature of -40°C to -20°C and a pressure of 45×10-2 to 1×10-2 Torr. And a freeze-drying step (S5) of freeze-drying for 20 to 24 hours; technology related to a dry apple chip manufacturing method comprising On July 20), (S1) cutting apples; (S2) immersing the cut apples in an aqueous solution containing 01 to 2% (v/v) of a mixture of vitamin C and malic acid for 1 to 5 minutes; (S3) drying the immersed apples with low-temperature cold air; And (S4) vacuum-drying the low-temperature cold air-dried apples; a technology related to a method of manufacturing apple chips having a crispy texture and preventing browning is disclosed.

In addition, Korean Patent Registration No. 10-1870642 (registration date June 19, 2018) includes the steps of cutting apples into slices; immersing the apple slices in 1% brine for 5 to 60 minutes; Steaming the apple slices at a temperature of 90 to 110 ° C. for 10 to 50 minutes; and drying the steamed apple slices at a temperature of 40 to 60° C. for 1 to 12 hours, wherein the apple chips have a total polyphenol content of 1,800 μg/g or more. A technology related to a manufacturing method has been posted, and in Korean Patent Publication No. 10-2011-0125367 (published on November 21, 2011), (a) washing an eco-friendly apple without removing the peel and removing the seeds step; (b) slicing the seed-removed apple to a thickness of 220 to 300 mm using a slicer; (c) immersing sliced apples in an anti-browning solution prepared by mixing a vitamin C solution and rhubarb juice for 4 to 6 minutes; and (d) drying after immersion, wherein browning is prevented and a technology for manufacturing eco-friendly natural apple chips without additives has been posted.

Republic of Korea Patent Registration No. 10-2293223 (registration date August 18, 2021) Republic of Korea Patent Publication No. 10-2021-0090308 (published on July 20, 2021) Republic of Korea Patent Registration No. 10-1870642 (registration date: June 19, 2018) Republic of Korea Patent Publication No. 10-2011-0125367 (published on November 21, 2011)

The present invention has been made to solve the problems of the prior art as described above, and an object of the invention is to provide a new recipe of apple nut chips and a manufacturing method that can satisfy various tastes and needs of consumers.

More specifically, the present invention is a new recipe that can satisfy the needs of customers as a snack for growing children and parents by creating a good taste by combining the sweetness of fruits and the savory taste of nuts, without adding any additives and only considering health. It is an object of the invention to provide apple nut chips and a manufacturing method thereof.

The problem to be solved by the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above objects, the method for manufacturing apple nut chips according to the present invention includes the steps of preparing a basic dough by mixing glutinous rice, milk and tofu (S1); Preparing apple slices by slicing apples horizontally (S2); Cutting out the seeds of the apple slices (S3); Coating the basic dough on the apple slices from which the seeds were cut out (S4); Topping a topping material on the base dough (S5); Step (S6) of placing a sub-material in the place where the seed portion was cut out; and drying the apple slices containing the topping material and sub-materials (S7).

In addition, in the method of manufacturing apple nut chips according to the present invention, in step S1, 2 to 4 parts by weight of the glutinous rice, 5 to 10 parts by weight of the milk, and 3 to 5 parts by weight of the tofu, based on 100 parts by weight of apples , The basic dough is characterized in that the glutinous rice is prepared by putting the glutinous rice in the milk, cooling the boiled glutinous rice paste, mixing the tofu, and then grinding with a mixer.

In addition, in the method of manufacturing apple nut chips according to the present invention, in step S5, the topping material is characterized in that cinnamon, banana, jujube and nuts.

In addition, in the method for manufacturing apple nut chips according to the present invention, in step S6, the sub-material is at least one selected from the group consisting of cherry tomatoes, jujubes, and strawberries.

In addition, the method for producing apple nut chips according to the present invention is characterized in that in step S1, the basic dough is prepared with Schisandra chinensis extract or Siraegi extract by replacing the milk.

On the other hand, the apple nut chips according to the present invention are characterized in that they are produced by the manufacturing method of apple nut chips according to the present invention.

According to the apple nut chips and the manufacturing method according to the present invention configured as described above, it is possible to provide a new recipe of apple nut chips and a manufacturing method that can satisfy various tastes and needs of consumers.

More specifically, according to the apple nut chips and their manufacturing method according to the present invention, the sweetness of fruits and the savory taste of nuts are harmonized to give a good taste, and they are made with only health in mind without adding any additives, making them a snack for growing children and parents. It is possible to provide an apple nut chip of a new recipe that can meet the needs of customers and a manufacturing method thereof.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a manufacturing process diagram schematically showing a manufacturing method of apple nut chips according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the description below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the technical spirit of the present invention will be sufficiently conveyed to those skilled in the art. Like numbers indicate like elements throughout this specification.

1 is a manufacturing process diagram schematically showing a manufacturing method of apple nut chips according to the present invention.

The method for manufacturing apple nut chips according to the present invention includes the steps of preparing a basic dough by mixing glutinous rice, milk and tofu (S1); Preparing apple slices by slicing apples horizontally (S2); Cutting out the seeds of the apple slices (S3); Coating the basic dough on the apple slices from which the seeds were cut out (S4); Topping a topping material on the base dough (S5); Step (S6) of placing a sub-material in the place where the seed portion was cut out; and drying the apple slices containing the topping material and sub-materials (S7).

Hereinafter, the manufacturing method of apple nut chips according to the present invention will be described step by step in more detail with reference to FIG.

1. Basic dough preparation step (S1);

This step is a step of preparing a basic dough by mixing glutinous rice, milk, and tofu.

More specifically, it may be composed of 2 to 4 parts by weight of the glutinous rice, 5 to 10 parts by weight of the milk, and 3 to 5 parts by weight of the tofu, based on 100 parts by weight of the apple.

In the present invention, the basic dough may consist of putting glutinous rice in milk and boiling it for about 30 minutes to make glutinous rice paste, cooling the glutinous rice paste, mixing the tofu, and then grinding with a blender.

The glutinous rice is rice from glutinous rice, and is also called Nami or Jeommi as a word corresponding to the contents of nonglutinous rice. The unique stickiness of glutinous rice is caused by the absence of amylose, which accounts for about 25 to 30% of the starch of other rice varieties, and containing only amylopectin as starch. The part where amylose should enter is just filled with water during the growth process. Because of this, it is easier to digest than non-glutinous rice.

Glutinous rice is rich in vitamins, calcium and dietary fiber. It is rich in vitamin E, so it suppresses active oxygen and helps blood vessel health by suppressing the production of waste products and cholesterol in the blood vessels. It is also helpful for morning sickness in pregnant women, and the vitamin E component helps to circulate milk well. In addition, the prolamin component of glutinous rice helps digestion by increasing the digestive juices in the stomach, so if you have a weak stomach, it is better to cook rice with glutinous rice [5]. It is also rich in dietary fiber, which is helpful for intestinal health, especially glutinous brown rice (salted brown rice).

The tofu is a vegetable high-protein food made by grinding soaked soybeans, filtering okara, heating soybean water, and adding a coagulant thereto to harden. There are several types of tofu depending on the manufacturing method. Normal tofu with a moisture content of about 85%, soft tofu that has not been pressed and hardened by boiling soybean water with a coagulant added, soft tofu made by heating soybean water and coagulant in a container with a hardness between normal tofu and soft tofu, etc. there is

Such tofu has a soft, light taste, good digestibility, is rich in protein necessary for growth and development, and metabolism, and contains a lot of calcium and vegetable fat, so it is highly nutritious and low in calories, so it is often used as a diet food. In addition, tofu contains a lot of dietary fiber, which makes the stomach full when ingested, prevents excess fat absorption, helps to suppress appetite during diet, and prevents constipation because tofu can have a regular action.・Actions such as improvement can be expected.

In the present invention, the tofu may be configured to be tofu from which 40 to 60% by weight of the contained moisture is removed. It is more preferable to use tofu from which the moisture contained in such a numerical range is removed because it improves the texture.

In the present invention, the method of removing moisture from tofu can be configured with a known method, device, or machine, such as crushing tofu or using a dehydrator, and the method, device, or machine is not particularly limited.

2. Preparing apple slices (S2);

This step is a step of preparing apple slices by slicing the apple horizontally.

More specifically, it can consist of harvesting apples, removing immature fruits or rotten fruits, washing them thoroughly with water, and then slicing them to a thickness of 2 to 5 mm using a slicer in a horizontal direction. In this case, the apple peel may be configured to be removed, or the apple peel may be present in the apple slice without being removed.

3. Apple seed removal step (S3);

This step is a step of cutting out the seed portion of the apple slice.

More specifically, it can be configured by cutting out the seed portion in the center where the seeds of the apple slices prepared by slicing in step S2 exist.

4. Basic dough coating step (S4);

This step is a step of coating the basic dough on the apple slices from which the seeds have been cut out.

More specifically, it can be configured by thinly applying the basic dough prepared in step S1 to the apple slices from which seeds were cut out in step S3.

5. Topping material topping step (S5);

This step is a step of topping a topping material on the basic dough.

More specifically, it can be configured by topping the topping material on the basic dough coated in step S4. At this time, the seed portion may be selectively configured by topping or not topping the topping material.

The topping material may consist of cinnamon, banana, jujube and nuts. It may be composed of 1 to 3 parts by weight of cinnamon, 1 to 3 parts by weight of banana, 1 to 3 parts by weight of jujube, and 1 to 3 parts by weight of nuts based on 100 parts by weight of the apple slices.

The nuts (堅果類, nut) refers to a class of fruits or seeds containing only seeds in hard shells and dry shells. It literally refers to a kind of solid fruit. It may consist of at least one selected from the group consisting of pine nuts, pistachios, hazelnuts, walnuts, peanuts, almonds, cashew nuts, pecans, and the like.

6. Sub-material topping step (S6);

This step is a step of placing a sub-material in the place where the seed portion was cut out.

More specifically, if the topping material is not topping at the place where the seed portion of the basic dough coated in step S5 is cut out, the sub material is placed on the basic dough, or if the topping material is topped, the topping material is placed on top of the topping material. It can be configured by adding additional sub-materials.

In the present invention, the sub-material may consist of at least one selected from the group consisting of cherry tomatoes, jujubes and strawberries. It may be composed of 1 to 3 parts by weight of cherry tomatoes, 1 to 3 parts by weight of jujube, and 1 to 3 parts by weight of strawberries with respect to 100 parts by weight of the apple slices.

7. Drying step (S7);

This step is a step of drying the apple slices containing the topping material and sub-materials.

More specifically, it can be configured by drying in a dryer at a temperature suitable for the topping material and sub-material topped in the steps S5 and S6. For example, it may be configured to dry for 18 hours or more at 55 to 65 ° C. using a hot air dryer. In addition, it can also be configured to dry using a freeze dryer.

In the present invention, the method of drying the apple slices may be configured with a known method, device, or machine, and the method, device, or machine is not particularly limited.

As another embodiment of the present invention, it may be configured to substitute the milk in the step S1 and knead with Schisandra chinensis extract.

The Schisandra extract is prepared by adding 15 to 25 times (v/w) of rice water compared to Schisandra chinensis in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, filtering and removing the residue, and then cooling to a temperature of 0 to 10 ° C. It can be made up of what you get.

If the ratio of water used for hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw material included in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of the extracted extract is small, and when the amount of water exceeds 20 times, there is a problem in that it takes too much time to extract sufficiently by hot water extraction.

Schisandra chinensis is a deciduous vine distributed in China, Japan, and northeastern Russia. It grows throughout Korea and has the characteristics of a hermaphrodite tree. The fruit is a berry, round and red, and is used for food and medicine. For food, it is mainly used as a tea, and in oriental medicine, it is commonly used as a tonic and is used for purposes such as reducing cough and preventing aging. Schisandra fruit is mainly dried as Schisandra chinensis, which is used as a raw material for herbal medicine, and fresh Schisandra fruit is mainly marinated in sugar to make Schisandra chinensis, which is used as a beverage in everyday life.

Schisandra chinensis contains compounds of lignans, which are phytoestrogens, and shows activity. The lignans distributed in Schisandra chinensis have been shown to have effects such as preventing liver damage, promoting liver rehabilitation, and inhibiting the occurrence of liver cancer in an experiment targeting rats. In addition, schizandrin, which shows excellent pharmacological activity among the lignan compounds of the fruit, enhances the reflex excitability of the spinal cord and promotes the heart-vascular system and respiration, thereby suppressing arteriosclerosis, helping carbohydrate metabolism and enhancing enzyme activity, thereby improving digestive function. is known to strengthen

On the other hand, the rice water refers to cloudy water generated when washing rice, and vitamin B1, vitamin B2, starch, etc. are dissolved, so that the Schisandra chinensis extract may further contain fiber and active ingredients of vitamins dissolved in rice water .

As another embodiment of the present invention, it may be configured to substitute the milk in step S1 and knead with siraegi extract.

The extract of Siraegi is prepared by adding 15 to 25 times (v/w) of rice water compared to Siraegi in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, filtering and removing the residue, and then cooling to a temperature of 0 to 10 ° C. It can be made up of what you get.

If the ratio of water used for hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw material included in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of the extracted extract is small, and when the amount of water exceeds 20 times, there is a problem in that it takes too much time to extract sufficiently by hot water extraction.

Siraegi is made by cutting radish greens or cabbage leaves, weaving them neatly and drying them well. Not only does it have a decompression effect, but it is also rich in nutrients such as dietary fiber, calcium (Ca), iron (Fe), vitamin C, and carotene. In addition, it is an excellent protein food with high lysine content, and contains minerals and fiber components. Minerals regulate physiological functions in the human body and are constituents of body tissue and physiologically active substances.

It is known that vitamin A, which is contained in large amounts in dried seaweed, has an antioxidant effect and has the effect of suppressing active oxygen that promotes cancer, arteriosclerosis, and aging. It is effective in preventing anemia due to its high iron content, and dietary fiber prevents constipation by activating intestinal movement, helping the growth of intestinal bacteria and absorbing nutrients from digested and decomposed food into the blood through the mucous membrane of the small intestine inside the intestine. It is known to play a role in enabling

In addition, siraegi is good for health because it contains vitamins, minerals, and dietary fiber that are often lacking in winter. Siraegi is also effective for dieting, and the dietary fiber contained in radish stays in the stomach and intestines and gives a feeling of satiety, preventing the sugar concentration from increasing.

On the other hand, the rice water refers to cloudy water generated when washing rice, and vitamin B1, vitamin B2, starch, etc. are dissolved in the rice water. .

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) As the main ingredients, prepare 5 kg of apple, 140 g of glutinous rice, 2 cups (400 ml) of milk, and 200 g of tofu.

(2) As topping ingredients, prepare cinnamon, banana, jujube, and nuts (pine nuts, walnuts).

(3) As sub-materials, prepare cherry tomatoes, jujubes, and strawberries.

(4) Add glutinous rice to milk and boil for about 30 minutes to make glutinous rice paste, cool the glutinous rice paste, mix tofu, and grind with a blender to prepare basic dough.

(5) After washing the apples, prepare the apple slices by slicing them horizontally to a thickness of 2 to 5 mm.

(6) Cut out the seeds in the middle of the apple slices.

(7) Thinly coat the basic dough on the apple slices.

(8) Top the basic dough with cinnamon, banana, jujube, and nuts (pine nuts, walnuts).

(9) Place cherry tomatoes, jujubes, and strawberries on the seeds cut out.

(10) Dry the apple slices using a hot air dryer at 55 ~ 65 ℃ for 18 hours or more to complete the apple nut chips according to the present invention.

In (4) of [Example 1], it was carried out in the same manner as in [Example 1], except that a basic dough was prepared using tofu from which 40 to 60% by weight of moisture was removed instead of tofu.

In (1) and (4) of [Example 1], the same method as in [Example 1] was carried out except that milk was replaced with Schisandra chinensis extract. Here, Schisandra extract is prepared by adding 15 to 25 times (v/w) of rice water compared to Schisandra chinensis in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, filtering and removing the residue, and then cooling to a temperature of 0 to 10 ° C. get

In (1) and (4) of [Example 1], the same method as in [Example 1] was carried out, except that milk was replaced with Siraegi extract. Here, Siraegi extract is prepared by adding 15 to 25 times (v/w) of rice water compared to Siraegi in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, filtering and removing the residue, and then cooling to a temperature of 0 to 10 ° C. get

[Test Example: Sensory Evaluation]

Sensory evaluation was performed on the apple nut chips according to the present invention of [Example 1] to [Example 4]. For the sensory evaluation, a total of 100 people (50 adult males and females each) were selected as a consumer panel and a 9-point scoring method (9: very good, 7: good, 5: average, 3: bad, 1 : very bad), and the results are shown in [Table 1].

Here, 20g of all samples used for sensory evaluation was placed in the mouth, chewed for 20 seconds to evenly stimulate the oral epidermis, and then spit it out. Each time the evaluation of one sample was finished, the mouth was washed with water, and after 10 minutes had elapsed, the next sample was evaluated. .

division taste (flavor) incense Chewiness (texture) full signage Example 1 6.9 7.1 6.8 6.9 Example 2 7.1 7.2 7.6 7.4 Example 3 7.0 7.1 7.5 7.3 Example 4 7.1 7.1 7.4 7.3

As confirmed in [Table 1], the apple nut chips according to the present invention in all aspects of taste (flavor), aroma, chewiness (texture) and overall acceptability with respect to [Example 1] to [Example 4] It was confirmed that it was highly rated.

In particular, in the case of [Example 2] using dehydrated tofu and [Example 3] to [Example 4] using Schisandra chinensis extract and Siraegi extract, respectively, replacing milk, in terms of chewiness (texture), [Example] Example 1] was found to be very satisfactory.

Therefore, the apple nut chips according to the present invention have a good taste by combining the sweetness of fruits and the nutty taste of nuts, and are made with only health in mind without adding any additives to meet the needs of customers as snacks for children and parents in their growing period. can be expected to

The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives falling within the spirit and scope of the present invention as defined by the appended claims.

Claims (6)

In the manufacturing method of apple chips using apples,
Preparing a basic dough by mixing Schisandra chinensis extract or Siraegi extract with glutinous rice and tofu (S1);
Preparing apple slices by slicing apples horizontally (S2);
Cutting out the seeds of the apple slices (S3);
Coating the basic dough on the apple slices from which the seeds were cut out (S4);
Topping a topping material on the coated base dough (S5);
Step (S6) of placing a sub-material in the place where the seed portion was cut out; and
The method of manufacturing apple nut chips comprising the step (S7) of drying the apple slices containing the topping material and sub-materials.
delete delete delete delete delete

Images