METHOD OF MANUFACTURING APPLE SNACK WITH IMPROVED FUNCTIONALITY

• Main Authors: SEONG JEON JOONG, KANG DONG KYOON, YOON SUNG RAN
• Format: Patent
• Language: English; Korean
• Published: 02.02.2018
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Disclosed is a method for manufacturing an apple snack with improved functionality. A method for manufacturing an apple snack with improved functionality according to an embodiment of the present invention comprises the following steps: cutting apples and preparing the same into slices; steaming the apple slices for 10 to 50 minutes; and drying the steamed apple slices. Accordingly, when an apple snack is prepared, apple slices are steamed so the content of functional materials can be increased. 기능성 개선된 사과칩의 제조 방법이 개시된다. 본 발명의 일 실시예에 따른 기능성 개선된 사과칩의 제조 방법은, 사과를 절단하여 슬라이스로 제조하는 단계, 사과 슬라이스를 10 내지 50분간 증자 처리하는 단계, 증자된 상기 사과 슬라이스를 건조하는 단계를 포함한다. 따라서, 사과칩의 제조시 사과 슬라이스를 증자 처리함에 따라 기능성 물질의 함량을 증진시킬 수 있다.