KR940003484A - How to make apple snack - Google Patents

How to make apple snack Download PDF

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Publication number
KR940003484A
KR940003484A KR1019920014927A KR920014927A KR940003484A KR 940003484 A KR940003484 A KR 940003484A KR 1019920014927 A KR1019920014927 A KR 1019920014927A KR 920014927 A KR920014927 A KR 920014927A KR 940003484 A KR940003484 A KR 940003484A
Authority
KR
South Korea
Prior art keywords
apple
apples
cut
sugar solution
cysteine
Prior art date
Application number
KR1019920014927A
Other languages
Korean (ko)
Other versions
KR940011071B1 (en
Inventor
이영철
오상룡
김성수
Original Assignee
박정윤
한국식품개발연구원
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 박정윤, 한국식품개발연구원 filed Critical 박정윤
Priority to KR1019920014927A priority Critical patent/KR940011071B1/en
Publication of KR940003484A publication Critical patent/KR940003484A/en
Application granted granted Critical
Publication of KR940011071B1 publication Critical patent/KR940011071B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof

Abstract

본 발명은 사과스낵의 제조방법에 관한 것으로, 특히 사과를 1.0-10.0㎜의 일정한 두께로 핵과 직각이 되도록 절단하고, 이 절단한 사과 절편을 아미노산의 일종인 0.01-0.5%의 시스테인 또는 시스테인-염산유도체를 함유하는 10-50%의 당용액내에서 1-5시간 침지하여 사과의 갈색화를 방지함과 동시에 사과 조직에 당액을 침투시켜 이 침지한 사과를 50-80℃의 열풍건조기로 수분활성도가 0.6이하가 되도록 건조하여 제조하는 것을 특징으로 하는 사과스낵의 제조방법에 관한 것이다.The present invention relates to a method for producing apple snacks, and in particular, apples are cut at right angles to the nucleus at a constant thickness of 1.0-10.0 mm, and the cut apple slices are 0.01-0.5% of cysteine or cysteine hydrochloric acid, which is a kind of amino acid. It is immersed in 10-50% sugar solution containing derivatives for 1-5 hours to prevent browning of the apples and at the same time infiltrates the sugar solution into the apple tissues. It relates to a method for producing apple snacks characterized in that the dried to produce less than 0.6.

Description

사과스낵의 제조방법How to make apple snack

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

사과를 1.0-10.0mm의 일정한 두께로 핵과 직각이 되도록 절단하고, 이 절단한 사과절편을 아미노산의 일종인 0.01-0.5%의 시스테인 또는 시스테인-염산유도체를 함유하는 10-50%의 당용액내에 1-5시간 침지하여 사과의 갈색화를 방지함과 동시에 사과조직에 당액을 침투시켜 이 침지한 사과를 50-80℃의 열풍건조기로 수분활성도가 0.6이하가 되도록 건조하여 제조하는 것을 특징으로 하는 사과스낵의 제조방법.The apples are cut at right angles to the nucleus at a constant thickness of 1.0-10.0 mm, and the cut apple slices are placed in a 10-50% sugar solution containing 0.01-0.5% cysteine or cysteine hydrochloride, which is a kind of amino acid. -The apple snack which is made by drying the soaked apples to a water activity of 0.6 or less with a hot air dryer at 50-80 ° C by preventing the browning of the apples by immersion for 5 hours and infiltrating the sugar solution into the apple tissue. Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920014927A 1992-08-19 1992-08-19 Process for making snack from apple KR940011071B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920014927A KR940011071B1 (en) 1992-08-19 1992-08-19 Process for making snack from apple

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920014927A KR940011071B1 (en) 1992-08-19 1992-08-19 Process for making snack from apple

Publications (2)

Publication Number Publication Date
KR940003484A true KR940003484A (en) 1994-03-12
KR940011071B1 KR940011071B1 (en) 1994-11-23

Family

ID=19338198

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920014927A KR940011071B1 (en) 1992-08-19 1992-08-19 Process for making snack from apple

Country Status (1)

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KR (1) KR940011071B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6054160A (en) * 1997-07-14 2000-04-25 Epl Technologies, Inc. Compositions and processes for maintaining the fresh sensory attributes of freshly-cut apples
KR100943055B1 (en) * 2009-08-28 2010-02-18 양회경 Manufacturing method of dried fruit confectionery
KR101962610B1 (en) * 2017-05-02 2019-03-27 재단법인 진안홍삼연구소 Method of manufactring apple snack containing red ginsang

Also Published As

Publication number Publication date
KR940011071B1 (en) 1994-11-23

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