Method for manufacturing apple bugak and apple bugak manufactured thereby

Abstract

The present invention relates to a method for manufacturing apple bugak and apple bugak manufactured thereby and, more specifically, to a method for manufacturing apple bugak and apple bugak manufactured thereby, which has excellent flavor, texture, taste, and overall palatability, and thus can be consumed deliciously and healthfully by people of all ages and genders.

Description

Method for manufacturing apple bukak and apple bukak manufactured thereby

[0001] The present invention relates to a method for manufacturing apple chips and apple chips manufactured thereby, wherein the apple chips have excellent flavor, texture, taste, and overall palatability, allowing anyone of any age to consume them deliciously and healthily.

[0002] Bugak is a representative Korean fried food, typically made by spreading glutinous rice paste thinly, drying it, and then frying it in high-temperature vegetable oil. Its advantage is that it maintains a crispy texture while minimizing oil absorption by coating the ingredients with batter to preserve their shape.

[0003] Bugak produced in this manner allows for the convenient intake of various nutrients and dietary fiber, and can be used as a meal replacement or snack as it can be made using various ingredients. However, due to frying in high-temperature oil, substances generated by the oxidation of the oil are transferred to the bugak, which can adversely affect quality as well as cause deterioration of taste and aroma during storage.

[0004] And looking at the ingredients used as raw materials for bukak today, various ingredients such as mulberry leaves, pumpkin, turmeric, kelp, lotus root, chili peppers, laver, perilla leaves, lotus leaves, and kimchi are used, but considering the preferences of modern people, bukak that can be easily purchased in the market is limited to laver, kelp, and chili peppers.

[0005] Apples contain abundant dietary fiber, pectin, phenolic acids, and large amounts of various minerals and vitamins such as calcium and phosphoric acid; there is a saying that an apple a day keeps the doctor away. The main components are carbohydrates, organic acids, and pectin. Carbohydrates make up about 10-15% of the composition, mostly consisting of fructose and glucose, which are easily absorbed. Among the organic acids, malic acid is the most abundant, but citric acid and tartaric acid are also present. The organic acids in apples are effective for relieving fatigue, stimulating appetite, and regulating bowel movements.

[0006] When apples are peeled, the polyphenol substances inside the apple form browning substances through polyphenol oxidase, causing them to spoil easily. Accordingly, there has been a steady increase in demand for processed apple products made from raw apples in various forms, rather than fresh fruit which has poor shelf life. For example, Korean Registered Patent Publication No. 10-2022053 discloses a method for manufacturing a processed food using crushed dried apple slices.

[0007] The present invention provides a method for manufacturing apple bukak that not only preserves the natural flavor of the apple but also offers excellent flavor, texture, taste, and overall palatability.

[0008] The present invention has been devised in consideration of the above points, and aims to provide a method for manufacturing apple chips that can be consumed deliciously and healthily by people of all ages, with excellent flavor, texture, taste, and overall palatability, and to provide apple chips manufactured thereby.

[0009] In addition, another objective is to provide a method for manufacturing apple bukak that maximizes the unique aroma, taste, and flavor of apples to deliver them to consumers, allowing people of all ages to enjoy them deliciously and healthily, as well as to provide the apple bukak produced through this method.

[0010] To solve the above-mentioned problem, the method for manufacturing apple chips according to the present invention may include: a first step of preparing an apple mixture containing crushed apples; a second step of drying the apple mixture to produce dried apples; a third step of putting the dried apples into soybean oil having a temperature of 180 to 200°C and frying them for 10 to 30 seconds to produce fried apples; a fourth step of immersing the fried apples in an aging composition to age them; and a fifth step of coating the surface of the aged fried apples with frying powder, then putting them into soybean oil having a temperature of 140 to 160°C and frying them for 20 to 40 seconds to produce fried apple chips.

[0011] In a preferred embodiment of the present invention, the apple mixture prepared in the first step may include crushed apple, crushed pineapple, and crushed kiwi.

[0012] In a preferred embodiment of the present invention, the apple mixture prepared in the first step may include 5 to 15 parts by weight of pineapple and 5 to 15 parts by weight of kiwi, based on 100 parts by weight of apple.

[0013] In a preferred embodiment of the present invention, the aging composition may be prepared by mixing 20 to 40 parts by weight of a hot water extract of a seaside cactus fruit, 20 to 40 parts by weight of a hot water extract of quince, and 30 to 50 parts by weight of citrus juice powder with respect to 100 parts by weight of distilled water.

[0014] Meanwhile, the apple crisp of the present invention is manufactured using the method for manufacturing the apple crisp of the present invention.

[0015] The method for manufacturing apple chips of the present invention and the apple chips produced thereby have excellent flavor, texture, taste, and overall palatability, so that anyone, regardless of age or gender, can consume them deliciously and healthily.

[0016] Hereinafter, embodiments of the present invention are described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. The present invention may be embodied in various different forms and is not limited to the embodiments described herein. In the drawings, parts unrelated to the explanation have been omitted to clearly explain the present invention, and the same reference numerals are assigned to identical or similar components throughout the specification.

[0017]

[0018] The method for manufacturing apple chips of the present invention includes steps 1 through 5.

[0019] The first step of the method for manufacturing apple chips of the present invention may be to prepare an apple mixture containing crushed apples.

[0020] Specifically, the apple powder may be prepared by removing the peel and seeds from apples and grinding the prepared apples to have an average size of 40 to 60 mesh, preferably 45 to 55 mesh.

[0021] In addition, the apple mixture may further include pineapple and kiwi in addition to the apple, and by including all of the apple, pineapple, and kiwi, the manufactured apple chips may have excellent flavor, texture, taste, and overall palatability.

[0022] In addition, the pineapple powder may be prepared by removing the peel from a pineapple and grinding the prepared pineapple to have an average size of 40 to 60 mesh, preferably 45 to 55 mesh.

[0023] In addition, the crushed kiwi may be prepared by removing the peel from a kiwi and crushing the prepared kiwi to have an average size of 40 to 60 mesh, preferably 45 to 55 mesh.

[0024] Meanwhile, the apple mixture of the present invention may comprise 5 to 15 parts by weight of pineapple, preferably 8 to 12 parts by weight, and 5 to 15 parts by weight of kiwi, preferably 8 to 12 parts by weight, based on 100 parts by weight of apple. By satisfying this weight range, the prepared apple chips may have excellent flavor, texture, taste, and overall palatability.

[0025]

[0026] Next, the second step of the method for manufacturing apple chips of the present invention may be to dry the apple mixture prepared in the first step to produce dried apples.

[0027] Specifically, the apple mixture can be placed into a mold and dried so that the dried apple has a certain shape. The shape is not limited, but preferably the dried apple can have a cylindrical shape, and more preferably the dried apple can have a cylindrical shape with a diameter of 2 to 4 cm and a thickness of 1.0 to 2.0 mm.

[0028] In addition, the drying can be performed at a temperature of 50 to 70°C, preferably 55 to 65°C, for 6 to 18 hours, preferably 10 to 14 hours, and by satisfying these conditions, the manufactured apple chips can have excellent flavor, texture, taste, and overall palatability.

[0029]

[0030] Next, the third step of the method for manufacturing apple chips of the present invention involves placing the dried apples prepared in the second step into soybean oil having a temperature of 180 to 200°C, preferably 185 to 195°C, and frying them for 10 to 30 seconds, preferably 15 to 25 seconds, to produce fried apples. If such frying temperature and time ranges are satisfied, the produced apple chips may have excellent flavor, texture, taste, and overall palatability.

[0031]

[0032] Next, the fourth step of the method for manufacturing apple chips of the present invention may be to immerse the fried apples prepared in the third step in an aging composition to age them.

[0033] Specifically, before immersing the fried apples prepared in the third step in the aging composition, the fried apples prepared in the third step can be frozen at a temperature of -15 to -35°C, preferably -20 to -30°C, for 30 to 90 minutes, preferably 45 to 75 minutes, and by performing such a freezing process, the prepared fried apples can have excellent flavor, texture, taste, and overall palatability.

[0034] In addition, aging can be carried out at a temperature of 1 to 10°C, preferably 3 to 7°C, for 6 to 18 hours, preferably 10 to 14 hours, and by satisfying these aging conditions, the produced apple chips can have excellent flavor, texture, taste, and overall palatability.

[0035] Meanwhile, the aging composition may be prepared by mixing distilled water, a hot water extract of seaside cactus fruit, a hot water extract of quince, and citrus juice powder.

[0036] At this time, the hot water extract of the seaside cactus fruit may be prepared by extracting the fruit powder of the seaside cactus (Opuntia ficus-indica stricta Haw.) with hot water at 80 to 100°C, preferably 85 to 95°C, for 12 to 24 hours, preferably 16 to 20 hours.

[0037] In addition, the quince hot water extract may be prepared by hot water extracting crushed quince fruit with distilled water at a temperature of 80 to 100°C, preferably 85 to 95°C, for 4 to 8 hours, preferably 5 to 7 hours, filtering with filter paper, and then concentrating the filtrate under reduced pressure.

[0038] In addition, the citrus extract powder may be prepared by extracting citrus fruit pulp using a juicer to produce citrus extract, freeze-drying the produced citrus extract, and then grinding it using a grinder. At this time, the citrus extract powder may have an average particle size of 0.5 to 1.5 mm, preferably 0.8 to 1.2 mm.

[0039] Specifically, the aging composition may be prepared by mixing 20 to 40 parts by weight, preferably 25 to 35 parts by weight, a hot water extract of seaside cactus fruit, 20 to 40 parts by weight, preferably 25 to 35 parts by weight, a hot water extract of quince, and 30 to 50 parts by weight, preferably 35 to 55 parts by weight, of citrus juice powder with respect to 100 parts by weight of distilled water. By satisfying this weight range, the prepared apple chips may have excellent flavor, texture, taste, and overall palatability.

[0040]

[0041] Finally, the fifth step of the method for manufacturing apple chips of the present invention involves applying frying powder to the surface of the fried apples aged in the fourth step, then placing them in soybean oil having a temperature of 140 to 160°C, preferably 145 to 155°C, and frying them for 20 to 40 seconds, preferably 25 to 35 seconds, to produce apple chips. If such frying temperature and time ranges are satisfied, the produced apple chips may have excellent flavor, texture, taste, and overall palatability.

[0042]

[0043] Meanwhile, the apple chips of the present invention may be manufactured using the method for manufacturing apple chips of the present invention.

[0044]

[0045] Although the present invention has been described above with reference to embodiments, this is merely illustrative and does not limit the embodiments of the present invention. Those skilled in the art will understand that various modifications and applications not exemplified above are possible within the scope of the essential characteristics of the present invention. For example, each component specifically shown in the embodiments of the present invention may be modified and implemented. Furthermore, differences related to such modifications and applications should be interpreted as being included within the scope of the present invention as defined in the appended claims.

[0046]

[0047] Preparation Example 1-1: Preparation of crushed apples

[0048] Apples with the peel and seeds removed were prepared, and the prepared apples were ground to have an average size of 50 mesh to produce ground apples.

[0049]

[0050] Preparation Example 1-2: Preparation of Pineapple Crush

[0051] A peeled pineapple was prepared, and the prepared pineapple was ground to have an average size of 50 mesh to produce ground pineapple.

[0052]

[0053] Preparation Example 1-3: Preparation of crushed kiwi

[0054] Peeled kiwis were prepared, and the prepared kiwis were ground to have an average size of 50 mesh to produce ground kiwi.

[0055]

[0056] Preparation Example 2: Preparation of Hot Water Extract of Coastal Cactus Fruit

[0057] A hot water extract of Opuntia ficus-indica stricta Haw. fruit was prepared by extracting the fruit powder with hot water at 90°C for 18 hours.

[0058]

[0059] Preparation Example 3: Preparation of Quince Hot Water Extract

[0060] 300g of crushed quince fruit was hot-water extracted with distilled water at 90℃ for 6 hours, filtered through filter paper, and the filtrate was concentrated under reduced pressure to prepare a quince extract.

[0061]

[0062] Preparation Example 4: Preparation of Tangerine Extract Powder

[0063] Citrus extract was prepared by extracting the pulp of citrus fruits using a juicer, and the prepared citrus extract was freeze-dried and then ground using a grinder to produce citrus extract powder with an average particle size of 1 mm.

[0064]

[0065] Preparation Example 5-1: Preparation of an aged composition

[0066] A ripening composition was prepared by mixing 30 parts by weight of the coastal cactus fruit hot water extract prepared in Preparation Example 2, 30 parts by weight of the quince hot water extract prepared in Preparation Example 3, and 40 parts by weight of the citrus juice powder prepared in Preparation Example 4, with respect to 100 parts by weight of distilled water.

[0067]

[0068] Preparation Example 5-2: Preparation of an aged composition

[0069] A ripening composition was prepared by mixing 60 parts by weight of the coastal cactus fruit hot water extract prepared in Preparation Example 2 and 40 parts by weight of the citrus extract powder prepared in Preparation Example 4 with respect to 100 parts by weight of distilled water.

[0070]

[0071] Preparation Example 5-3: Preparation of an aged composition

[0072] A fermentation composition was prepared by mixing 70 parts by weight of the coastal cactus fruit hot water extract prepared in Preparation Example 2 and 30 parts by weight of the quince hot water extract prepared in Preparation Example 3 with respect to 100 parts by weight of distilled water.

[0073]

[0074] Preparation Example 5-4: Preparation of an aged composition

[0075] A ripening composition was prepared by mixing 60 parts by weight of the quince hot water extract prepared in Preparation Example 3 and 40 parts by weight of the citrus extract powder prepared in Preparation Example 4 with respect to 100 parts by weight of distilled water.

[0076]

[0077] Preparation Example 5-5: Preparation of an aged composition

[0078] A ripening composition was prepared by mixing 10 parts by weight of the coastal cactus fruit hot water extract prepared in Preparation Example 2, 30 parts by weight of the quince hot water extract prepared in Preparation Example 3, and 60 parts by weight of the citrus juice powder prepared in Preparation Example 4, with respect to 100 parts by weight of distilled water.

[0079]

[0080] Preparation Examples 5-6: Preparation of Aging Composition

[0081] A ripening composition was prepared by mixing 50 parts by weight of the coastal cactus fruit hot water extract prepared in Preparation Example 2, 30 parts by weight of the quince hot water extract prepared in Preparation Example 3, and 20 parts by weight of the citrus extract powder prepared in Preparation Example 4, with respect to 100 parts by weight of distilled water.

[0082]

[0083] Example 1: Preparation of Apple Chips

[0084] (1) An apple mixture was prepared by mixing 10 parts by weight of pineapple prepared in Preparation Example 1-2 and 10 parts by weight of kiwi prepared in Preparation Example 1-3 with 100 parts by weight of apple prepared in Preparation Example 1-1.

[0085] (2) The prepared apple mixture was placed into a mold and dried at a temperature of 60°C for 12 hours to produce a cylindrical dried apple with a diameter of 3 cm and a thickness of 1.5 mm.

[0086] (3) The dried apples prepared were placed in soybean oil at a temperature of 190°C and fried for 20 seconds to produce fried apples.

[0087] (4) The prepared fried apples were frozen at -25°C for 1 hour, and the frozen fried apples were immersed in the aging composition prepared in Preparation Example 5-1, and then aged at 5°C for 12 hours.

[0088] (5) After uniformly coating the surface of the aged fried apple with frying powder, it was placed in soybean oil at a temperature of 150°C and fried for 30 seconds to produce fried apple chips.

[0089]

[0090] Example 2: Preparation of Apple Chips

[0091] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared using the aging composition prepared in Preparation Example 5-2 instead of the aging composition prepared in Preparation Example 5-1.

[0092]

[0093] Example 3: Preparation of Apple Chips

[0094] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared using the aging composition prepared in Preparation Example 5-3 instead of the aging composition prepared in Preparation Example 5-1.

[0095]

[0096] Example 4: Preparation of Apple Chips

[0097] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared using the aging composition prepared in Preparation Example 5-4 instead of the aging composition prepared in Preparation Example 5-1.

[0098]

[0099] Example 5: Preparation of Apple Chips

[0100] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared using the aging composition prepared in Preparation Example 5-5 instead of the aging composition prepared in Preparation Example 5-1.

[0101]

[0102] Example 6: Preparation of Apple Chips

[0103] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared using the aging composition prepared in Preparation Example 5-6 instead of the aging composition prepared in Preparation Example 5-1.

[0104]

[0105] Example 7: Preparation of Apple Chips

[0106] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, only the crushed apples prepared in Preparation Example 1-1 were used as the apple mixture to finally prepare the apple chips.

[0107]

[0108] Example 8: Preparation of Apple Chips

[0109] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared by mixing 20 parts by weight of pineapple prepared in Preparation Example 1-2 with 100 parts by weight of apple mash prepared in Preparation Example 1-1 as the apple mixture.

[0110]

[0111] Example 9: Preparation of Apple Chips

[0112] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared by mixing 20 parts by weight of kiwi prepared in Preparation Example 1-3 with 100 parts by weight of apple mash prepared in Preparation Example 1-1 as the apple mixture.

[0113]

[0114] Example 10: Preparation of Apple Chips

[0115] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared by mixing 20 parts by weight of pineapple prepared in Preparation Example 1-2 and 10 parts by weight of kiwi prepared in Preparation Example 1-3 with 100 parts by weight of apple mash prepared in Preparation Example 1-1 as the apple mixture.

[0116]

[0117] Example 11: Preparation of Apple Chips

[0118] Apple chips were prepared in the same manner as in Example 1. However, unlike Example 1, the final apple chips were prepared by mixing 10 parts by weight of pineapple prepared in Preparation Example 1-2 and 20 parts by weight of kiwi prepared in Preparation Example 1-3 with 100 parts by weight of apple grounds prepared in Preparation Example 1-1 as the apple mixture.

[0119]

[0120] Comparative Example 1: Preparation of Apple Chips

[0121] (1) An apple mixture was prepared by mixing 10 parts by weight of pineapple prepared in Preparation Example 1-2 and 10 parts by weight of kiwi prepared in Preparation Example 1-3 with 100 parts by weight of apple prepared in Preparation Example 1-1.

[0122] (2) The prepared apple mixture was placed into a mold and dried at a temperature of 60°C for 12 hours to produce a cylindrical dried apple with a diameter of 3 cm and a thickness of 1.5 mm.

[0123] (3) The prepared dried apples were frozen at -25°C for 1 hour, and the frozen fried apples were immersed in the aging composition prepared in Preparation Example 5-1, and then aged at 5°C for 12 hours.

[0124] (4) After uniformly coating the surface of the aged fried apple with frying powder, it was placed in soybean oil at a temperature of 150°C and fried for 30 seconds to produce fried apple chips.

[0125]

[0126] Experimental Example

[0127] The flavor, texture, taste, and overall preference of the fried apples prepared through Examples 1 to 11 and Comparative Example 1 were evaluated, respectively, and are shown in Table 1 below.

[0128] Specifically, 100 general adults each tasted the product and evaluated the flavor, texture, taste, and overall preference using a 7-point scale (1-very bad, 2-bad, 3-slightly bad, 4-average, 5-slightly good, 6-good, 7-very good).

[0129]

[0130]

[0131]

[0132] As can be seen in Table 1, the apple chips prepared in Example 1 were found to be superior to the square chips prepared in Examples 2 to 11 and Comparative Example 1 in terms of flavor, texture, taste, and overall preference.

[0133]

[0134] Simple variations or modifications of the present invention can be easily implemented by those skilled in the art, and all such variations or modifications are considered to be included within the scope of the present invention.

Claims

1. A first step of preparing an apple mixture containing crushed apples; A second step of drying the above apple mixture to produce dried apples; A third step of manufacturing fried apples by placing the above dried apples into soybean oil having a temperature of 180 to 200℃ and frying for 10 to 30 seconds; A fourth step of immersing the above-mentioned fried apples in an aging composition to age them; and Step 5, which involves applying frying powder to the surface of the above-mentioned aged fried apple, immersing it in soybean oil having a temperature of 140 to 160°C, and frying it for 20 to 40 seconds to produce apple bukak; A method for manufacturing apple chips, comprising 2. In Paragraph 1, A method for manufacturing apple chips, wherein the apple mixture prepared in the first step above includes crushed apple, crushed pineapple, and crushed kiwi.

3. In Paragraph 2, A method for manufacturing apple chips, wherein the apple mixture prepared in the first step comprises 5 to 15 parts by weight of pineapple and 5 to 15 parts by weight of kiwi, based on 100 parts by weight of apple.

4. In Paragraph 1, A method for manufacturing apple chips, wherein the above-mentioned aging composition is prepared by mixing 20 to 40 parts by weight of a hot water extract of a coastal cactus fruit, 20 to 40 parts by weight of a hot water extract of quince, and 30 to 50 parts by weight of citrus juice powder with respect to 100 parts by weight of distilled water.

5. Apple chips manufactured by the manufacturing method of any one of paragraphs 1 to 4.

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