| 摘要 |
The present invention relates to a method for manufacturing Japanese apricot peel which is added with flavor and nutrition by preserving the flesh and peel of a Japanese apricot, a method for manufacturing cookies or bread using the peel of a Japanese apricot, and cookies and bread manufactured according to the method. The manufacturing method of Japanese apricot peel comprises the steps of: coating seven times a raw Japanese apricot with boiled sugar after removing the seed from the apricot; maturing and fermenting the apricot to reduce the unique sour taste and smell of the apricot; and preserving the plump shape and flesh of the apricot to maintain the crispy texture, flavor and nutrition of the apricot. Additionally, a whole-wheat bread, which is manufactured by preparing Japanese apricot peel and a Japanese apricot enzyme as a natural enzyme, making third batter using the peel and enzyme and twice fermenting the batter, is excellent in appearance, color, taste, smell, the moist, softness and chewiness of texture and the whole preference according to the result of a functional inspection compared to the bread which is manufactured through one fermentation process using dry yeast. Furthermore, according to the present invention, the whole-wheat bread can be provided as a snack preventing adult diseases as the bread has functionality of the Japanese apricot peel and does not contain trans fat due to the manufacturing process without butter. |
