WO2011142593A2 - Method for making eco-friendly apple chips, and eco-friendly apple chips made using the method - Google Patents

Abstract

The present invention relates to a method for making browning-inhibited eco-friendly apple chips having no additives, and to browning-inhibited eco-friendly apple chips having no additives made using the method. The method comprises the following steps: (a) washing unpeeled eco-friendly apples and removing the seeds from the apples; (b) slicing the apples, from which the seeds have been removed, into pieces, the thickness of each of which is 2.20 to 3.00 mm, using a slicer; (c) immersing the sliced apple pieces into a browning-inhibiting liquid prepared by mixing a vitamin C liquid and rhubarb juice, for 4 to 6 minutes; and (d) drying the apple pieces after immersion. According to the present invention, eco-friendly natural apple chips can be made from unpeeled whole apples, wherein the browning of the apple chips is inhibited, and the apple chips have excellent flavor, nutrition, and storability even without using additives.

Description

Eco-friendly apple chip manufacturing method and eco-friendly apple chip manufactured by the above method

The present invention is a browning is prevented, characterized in that it comprises a step of immersing the green apples sliced in a browning prevention solution prepared by mixing a vitamin C solution and rubab juice 4-6 minutes, eco-friendly natural without addition The present invention relates to a method for producing an apple chip and to an eco-friendly natural apple chip of apple itself, in which browning produced by the method is prevented and no additive is added.

As income levels improve, well-being trends in finding functional foods for healthy living continue to increase interest in the use of new functional substances and in the development of new foods in society. Despite these phenomena, snack foods still have low nutritional density, so some nutritionists consider them "empty-calorie food" or "junk food." Efforts to supplement nutrition and development of snack products with new functional substances are needed.

Apples are one of Korea's representative fruits belonging to the tortilla family. The main sources are apples, cod, Chungju, and budget, with ruby, chrysanthemum, India, and Fuji. Food characteristics are alkaline foods despite sour taste, and important components are sugars, organic acids and pectin. Sugars contain about 10-15% fructose and glucose, organic acids contain about 0.5% malic acid, citric acid and tartaric acid, and 1-1.5% pectin.

Apples not only have a sweet and fresh taste and aroma, but also have an excellent effect on skin beauty, and because of the various nutrients contained in apples, they retain high palatability regardless of age or gender, and are one of the main foods to date. In particular, the high content of dietary fiber and sugar in the pulp of the apple has attracted much attention as a diet food. And the pectin of the apple acts like a vegetable fiber to stimulate the movement of the intestine (작용). It also makes jelly-like walls on the intestinal wall, preventing the absorption of toxic substances and preventing abnormal fermentation in the intestine. In addition, apples are high in potassium, and high blood pressure caused by eating too much salt balances potassium and sodium to lower blood pressure.

Lu said that Bob is the one person Rhubarb originated from Siberia to southern provinces, as a perennial hardy plant with strong scientific name is Rheum rhaponticum L.. Rubba is known to be particularly rich in oxalic acid. Oxalic acid inhibits the activity of polyphenol oxidase to chelate copper at the active site of polyphenol oxidase, thereby preventing browning of fruit vegetables. The oxalic acid is reported to contain about 0.2-0.7% by weight, depending on the variety and harvest time of the rubab.

Existing fresh apples have problems such as uncomfortable storage, low long-term storage, and damage to commodities due to external force applied during distribution, resulting in deterioration of merchandise. In addition, when the apple is processed while being processed using peeling, cutting, cutting, and splitting, the microorganism may be contaminated due to damage to the tissue and exposed to air on the cut surface. Compared to apples in the raw state, there is a drawback that the storage and stability are significantly reduced.

Existing products that represent some apple snacks is a case where a small amount of apple powder is mixed with an existing lactose snack such as flour processing or an apple flavor is added, which is fundamentally different from the 100% natural apple chips developed in the present invention. The present invention can be said to be a new product that gives storage properties, palatability, nutrition while suppressing browning by itself as an eco-friendly natural apple.

Browning occurs during the processing of apples by the oxidation of polyphenols by polyphenol oxidase contained in apples, and browning phenomenon occurs because these products lose their commerciality. There is a case in which the heat treatment of the apple, but there is a problem that the nutrients, such as vitamin C contained in the apple is destroyed, there was a problem that can be harmful to health when using the above drugs. Therefore, the research of the optimum eco-friendly processing technology is urgently needed for the high-quality processing of eco-friendly apple products.

Korean Patent Publication No. 2000-0021493 discloses a method for manufacturing an apple chip (snack), and Korean Patent Publication No. 2004-0086922 discloses an apple snack and a method for manufacturing the same, and Korean Patent Publication No. 2001-0077064 Discloses a method for producing apple-dried sweets, but is different from the method for producing environmentally friendly natural apple chips of the present invention.

The present invention is derived from the above requirements, in the present invention, by developing the apple itself as a chip, it can be conveniently consumed while maintaining the efficacy, such as flavor, flavor and nutrition, unique to eco-friendly apples, without using natural additives By using browning inhibitors, browning is prevented and all consumers, including infants and young generations, have completed the present invention by developing eco-friendly natural apple chips suitable for safety and palatability and nutrition.

In order to solve the above problems, the present invention is prevented browning, characterized in that it comprises a step of immersing the green apples sliced in the browning prevention solution prepared by mixing the vitamin C solution and rubab juice 4-6 minutes, The present invention provides a method for preparing an apple-friendly natural apple chip without additives.

In addition, the present invention provides an environmentally friendly natural apple chip that is prevented browning produced by the above method, without the addition of additives.

According to the present invention, it is possible to diversify the product by developing the apple chip in the consumption pattern of the conventional reproduction-oriented apple, the apple chip using the environmentally friendly apple of the present invention using a natural browning inhibitor, do not add additives In other words, it is an all-natural food suitable for nutrition and preference of all consumers.

In the present invention, in manufacturing a natural apple chip using the apple itself, by using the browning inhibiting natural products without using additives, while maintaining the taste and nutrition of the apple itself, excellent storage properties, high quality, easy to use natural apple chips Developed. Apple chip of the present invention is expected to be used as a health food for children, adolescent nutrition, women's beauty, elderly and old age is expected to contribute to farm income.

In addition, by using the non-commodity of the apple can increase the added value of the apple can contribute to stabilization of income of growers.

1 is a photograph showing the degree of browning of hot air dried apple chips after immersing the rub bar juice at various concentrations.

2 is a photograph showing the degree of browning of apple chips lyophilized after immersing the rub bar juice at various concentrations.

In order to achieve the object of the present invention, the present invention prevents browning, characterized in that the step of immersing the green apples sliced in a browning prevention solution prepared by mixing a vitamin C solution and rubabu juice for 4-6 minutes. The present invention provides a method for producing an environmentally friendly natural apple chip without adding an additive.

The rubab juice is characterized in that the juice prepared by juice only 100% rubab. Natural browning inhibitor of the present invention may be, but not limited to, rub, rhubarb, orange, lemon, plum, pineapple, red paprika, yellow paprika, bell pepper, sugar, salt or vinegar.

In the method of the present invention, the eco-friendly natural apple chip is

(a) washing the unprotected apple and removing the seed portion;

(b) slicing the apple to a thickness of 2.20 to 3.00 mm using a slicer;

(c) immersing the sliced apple in a browning prevention solution prepared by mixing a vitamin C solution and rubab juice for 4-6 minutes; And

(d) may be prepared by the step of drying after dipping,

Preferably,

(a) washing the unprotected apple and removing the seed portion;

(b) slicing the apple to a thickness of 2.60 mm using a slicer;

(c) immersing the sliced apple for 5 minutes in a browning prevention solution prepared by mixing a vitamin C solution and rubab juice; And

(d) can be prepared by the step of drying after immersion.

In addition, in the method of the present invention, the drying of the step (d) is 50 to 70 minutes at 78 ~ 82 ℃ followed by 20 to 40 minutes at 83 ~ 87 ℃ using a hot air dryer or dry using a freeze dryer Characterized in that. The hot air drying may be preferably dried for 30 minutes at 85 ℃ followed by 60 minutes at 80 ℃ using a hot air dryer.

The present invention also provides an eco-friendly natural apple chip that is prevented browning produced by the above method, the additive is not added.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

end. Experimental material

Apple adverbs used in the present invention were apples that were grown in 2007 or 2008 in the budget area, and were purchased at the budget trolling union store. The purchased apples were packaged in a 10 kg paper box and used as samples while being stored in a cold warehouse maintained at 5 ± 2 ° C. (85-90% RH). The pH of the apple was 3.92 ± 0.05 and the soluble solids content was 14.5 ± 0.2 Brix.

I. Manufacturing of Eco-Friendly Natural Apple Chips Using Hot Air Drying

(a) The environmentally friendly apples were not removed and the seeds were removed.

(b) The apples were sliced to a thickness of 2.60 mm using a slicer (Toastmaster, Food Slicer Model 6128).

(c) The solution of browning prevention solution was diluted by diluting the vitamin C solution and the rubab juice.

(d) The sliced apple was immersed for 5 minutes in the browning prevention solution.

(e) After immersion, the resultant was dried at 80 ° C. for 1 hour and 85 ° C. for 30 minutes using a hot air dryer (SUN Solar Electric Industries, Model TYE-101).

All. Preparation of Eco-Friendly Natural Apple Chips Using Freeze-Drying

(a) The environmentally friendly apples were not removed and the seeds were removed.

(b) The apples were sliced to a thickness of 2.60 mm using a slicer (Toastmaster, Food Slicer Model 6128).

(c) The solution of browning prevention solution was diluted by diluting the vitamin C solution and the rubab juice.

(d) The sliced apple was immersed for 5 minutes in the browning prevention solution.

(e) After immersion, it was dried using a freeze dryer (Ilsin, Freeze Dryer Model NO-ED8512).

Example 1 Review of Browning Prevention Effect of Rubba Juice During Hot Air Drying

Slice the apples from which the seeds are removed, then dilute the rubab juice selected as a natural browning inhibitor, immerse it by concentration (No dipping & 10%, 20%, 30%, 40%, 50%), and then dry with hot air. Apple chips were prepared. The degree of browning of the prepared apple chips was shown through photography (FIG. 1). As can be seen from the results, the initial apple color was maintained most similarly in the 20% immersion liquid treatment group among the rubab juice treatment groups compared to other treatments. On the other hand, as the concentration of rubab juice increased, the reddish color of rubba juice remained, which prevented the anti-browning effect.

Example 2 Review of Browning Prevention Effect of Rubba Juice During Lyophilization

 Apple chips were prepared by slicing apples from which seeds were removed, then diluting rubab juice in successive concentrations (No dipping & 10%, 20%, 30%, 40%, 50%) and freeze drying. . The degree of browning of the apple chips is shown in the photograph of FIG. 2. As can be seen from the results, in the Rubba juice treatment group, the initial color was maintained while showing a very excellent anti-browning effect than the untreated group regardless of the concentration. On the other hand, when treated in more than 50% immersion liquid, the red color of the rub bar juice tended to remain. Eventually, the lyophilized apple chips produced sufficient anti-browning effect even when treated with 10% dilution of Rubba Juice.

Example 3: Sensory Test

Sensory test results of apple chips using eco-friendly natural apple chips are shown in Table 1 below. Thirty male and female workers in their 30s were tested for aesthetics and preference for apple chips by a 7-point scoring method: 1: very bad, 2: bad, 3: a little bad, 4: moderate, 5: a little good, 6: Good, 7: Very good.

 In the control group, commercially available apple chips, and eco-friendly natural apple chips by hot-air drying and eco-friendly natural apple chips by lyophilization were evaluated for color, aroma, taste, texture and overall acceptability.

As can be seen in Table 1, the color and flavor preferences did not show a significant difference between commercially available apple chips and the eco-friendly natural apple chips of the present invention, but the preference diagrams for the taste and texture of the eco-friendly natural apple chips of the present invention It showed better palatability, and eco-friendly natural apple chips by lyophilization showed better palatability than eco-friendly natural apple chips by hot air drying. In terms of overall acceptability, eco-friendly apple chips showed higher acceptability compared to conventional apple chips.

Table 1 Sensory evaluation

	Control	Eco-friendly natural apple chips by hot air drying	Eco-friendly natural apple chips by freeze drying
color	5.68	5.70	5.78
incense	5.52	5.62	5.74
flavor	4.96	6.22	6.44
Organization	5.06	6.02	6.40
Overall preference	5.34	5.92	6.10

Claims (4)

1. (a) washing the unprotected apple and removing the seed portion;

   (b) slicing the apples from which the seeds are removed to a thickness of 2.20 to 3.00 mm using a slicer;

   (c) immersing the sliced apple in a browning prevention solution prepared by mixing a vitamin C solution and rubab juice for 4 to 6 minutes; And

   (d) a method of producing an environmentally friendly natural apple chip, wherein the browning is prevented, and the additive is not added.
2. The method of claim 1, wherein the rubab juice is a method for producing eco-friendly natural apple chips, characterized in that the juice produced by juice only 100% rubab.
3. According to claim 1, wherein the drying of the step (d) using a hot air dryer 50 ~ 70 minutes at 78 ~ 82 ℃, followed by drying for 20 ~ 40 minutes at 83 ~ 87 ℃ or lyophilizer to dry How to feature.
4. Eco-friendly natural apple chips produced by the method of any one of claims 1 to 3 is prevented, additives are not added.

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