Snack manafacturing process

A snack-making process for manufacturing jujube snacks includes the following steps. Jujube fruit is harvested from a certain elevation above sea level. The fruit is air dried for between 30 and 120 days with substantially daily exposure to sunlight. The fruit is rinsed with water and air dried naturally between 30 and 60 minutes. The seeds are removed from the fruit and sliced into annular slices. The slices are baked for between 240 minutes to 360 minutes at a temperature of between 142 and 194 degrees F. The slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. The slices are then cooled to below 15 degrees F. while maintaining the water content of the slices to less than 5%. The snack-making process may include the step of introducing a flavoring substance to the slices.

CROSS-REFERENCE TO RELATED APPLICATIONS

Not Applicable.

Not Applicable.

FIELD OF THE INVENTION

This invention relates to snacks, and more particularly to a dried jujube chip snack.

BACKGROUND OF THE INVENTION

Jujubes, also known as Korean dates or Chinese dates, are healthy fruits used in cultures across the world. Jujubes are used to make teas and medicines and also eaten directly as a snack. A fresh jujube contains approximately 20%-35% natural sugar and a dried jujube contains 25%-80% of natural sugar. Both, fresh jujubes and dried jujubes contain vitamins and minerals, such as vitamins A, B1, C, niacin, zizyphus acid, carotene, iron, calcium). Thus, jujubes act like a natural dietary supplement.

People are concerned about the jujube containing harmful pesticide residue from farming. In general, pesticides are often used before and after rainy season during the farming process of the jujube. As a precaution, most people peel and wash the jujube before eating to protect their body against harmful pesticides. However, small amounts of pesticide residues can still remain and can be absorbed by the body and can still be harmful to a person. Such pesticides can cause a variety of diseases and are linked to cancer. Therefore, a jujube producing process is needed that reduces the need to use harmful pesticides.

Another problem related to jujubes, the skin of a dried jujube tends to be rough and thick. Traditionally, jujubes are dried in the sun, which creates the tough dried skin. To be more edible and enjoyable as a snack, a drying process is needed that avoids creating such a tough dry skin.

Jujubes have a distinctive texture and taste. Though many people enjoy traditionally dried jujubes as a snack, many people, especially children, find jujubes difficult to eat and not especially enjoyable. Therefore, a manufacturing process is needed that not only creates a jujube snack with an enticing texture, but also creates jujube snacks with pleasing flavors.

Therefore, there is a need for a jujube producing process that reduces the need to use harmful pesticides. There is also a need for a jujube drying process that avoids creating such a tough dry skin and produces a more edible and enjoyable jujube snack. Further, a jujube manufacturing process is needed that not only creates a jujube snack with an enticing texture, but also creates jujube snacks with pleasing flavors. The present invention accomplishes these objectives.

SUMMARY OF THE INVENTION

The present device is a snack-making process for manufacturing jujube snacks includes the following steps. Jujube fruit is harvested from an elevation of between 100 and 6,000 feet above sea level. In an alternate embodiment, the snack-making process the jujube fruit is harvested from an elevation of between 3500 and 6000 feet above sea level. The fruit is air dried for between 30 and 120 days with substantially daily exposure to sunlight. The fruit is rinsed with water. The fruit is air dried naturally between 30 and 60 minutes. The seeds are removed from the fruit. The fruit is sliced into annular slices. The slices are baked for between 240 minutes to 360 minutes at a temperature of between 142 and 194 degrees F. The slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. The slices are then cooled to below 15 degrees F. while maintaining the water content of the slices to less than 5%.

In an embodiment, the snack-making process includes the step of introducing a flavoring substance to the slices. In one embodiment, the slices are submerged in a coffee concentrate. In another embodiment, the snack-making process includes the step of coating the slices with a blueberry pomegranate mix. In another embodiment, the snack-making process includes the step of coating the slices with a garlic powder. In one more embodiment, the snack-making process includes the step of submerging the slices in a red ginseng concentrate.

The present invention includes a jujube producing process that reduces the need to use harmful pesticides. The invention further includes a jujube drying process that avoids creating a traditionally tough dry skin and instead produces a more enjoyable jujube snack. Further, the invention includes a jujube manufacturing process that creates a jujube snack with an enticing texture. Additionally, the invention creates jujube snacks with pleasing flavors. Other features and advantages of the present invention will become apparent from the following more detailed description, taken in conjunction with the accompanying drawings, which illustrate, by way of example, the principles of the invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

InFIG. 1, a snack-making process100for manufacturing jujube snacks includes the following steps. In one embodiment at step102, jujube fruit is harvested from jujube trees at an elevation of between 100 and 6,000 feet above sea level. In an alternate embodiment of the harvesting step102, the jujube fruit is harvested from jujube trees at an elevation of between 3500 and 6000 feet above sea level. In a preferred embodiment of the harvesting step102, the jujube fruit is harvested from the jujube tree at an elevation approximately 4000 feet above sea level. Growing at these particular elevations, the temperature differential tends to be greater making it difficult for harmful bacteria disease and insects to survive at such altitude conditions. Thus, the need for harmful pesticides is reduced.

In step104, the fruit is air dried for between 30 and 120 days with substantially daily exposure to sunlight106. In step108, the fruit is rinsed with water110. In step112, the fruit is air dried naturally between 30 and 60 minutes. In step114, the seeds are removed from the fruit. In step116, the fruit is sliced into annular slices. In an embodiment, the fruit is cut in half after the seed is removed. In step118, the slices are baked for between 240 minutes to 360 minutes at a temperature of between 142 and 194 degrees F. In step122, the slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. In step124, the slices are then cooled to below 15 degrees F. while maintaining the water content of the slices to less than 5%. After the snack-making process100is completed, the jujube snacks are ready to be packaged for shipping to stores.

In an embodiment inFIG. 1, the snack-making process100includes the step120of introducing a flavoring substance to the slices. InFIG. 2, the add flavoring substance step120includes an embodiment200where the slices are submerged in step202in a coffee concentrate204. In a preferred embodiment, the slices are submerged in the coffee concentrate in a ratio of between 10 ml and 14 ml of the coffee concentrate for every 10 grams of slices, for not more than two minutes. In step206, the slices are then dried by baking the slices for between 120 minutes to 240 minutes at between 142 to 194 degrees F. In step208, the slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. In step210, the slices are submerged in the coffee concentrate again for no more than 2 minutes. In step212, the slices are baked for between 180 minutes to 300 minutes at between 142 to 194 degrees F. Then in step214, the slices are cooled for between 30 minutes to 60 minutes at a temperature of 50 to 60 degrees F.

In another embodiment inFIG. 3, the add flavoring substance step120includes an embodiment300of coating the slices in step302with a blueberry pomegranate mix304. In one embodiment, the blueberry pomegranate mix304includes a mixture of dry roasted almonds, cashews, pistachios, evaporated cane sugar, tapioca syrup, blueberry, pomegranate, sea salt, and natural flavors. In step306, pressure is applied to the coated slices and the blueberry pomegranate mix by compressing each slice and the blueberry pomegranate mix between two sponges. In step308, the slices are baked for between 120 minutes to 360 minutes at between 142 to 194 degrees F. In step310, the slices are cooled for between 30 minutes to 60 minutes at a temperature of 50 to 60 degrees F.

In another embodiment inFIG. 4, the add flavoring substance step120includes an embodiment400of coating the slices in step402with a garlic powder404. In step406, pressure is applied to the coated slices and the garlic powder by compressing each slice and the garlic powder between two sponges. In step408, the slices are baked for between 120 minutes to 360 minutes at between 142 to 194 degrees F. In step410, the slices are cooled for between 30 minutes to 60 minutes at a temperature of 50 to 60 degrees F.

In another embodiment inFIG. 5, the add flavoring substance step120includes an embodiment500of submerging the slices in step502in a red ginseng concentrate504. In one embodiment, the slices are submerged in a ratio of between 25 ml and 35 ml of the red ginseng concentrate for every 10 grams of slices, for not more than one minute. In step506, the slices are dried by baking the slices for between 120 minutes to 240 minutes at between 142 to 194 degrees F. In step508, the slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. In step510, the slices are then sprayed with the red ginseng concentrate504. In step512, the slices are then baked for between 120 minutes to 240 minutes at between 142 to 194 degrees F. In step514, the slices are cooled for between 30 minutes to 60 minutes at a temperature of 50 to 60 degrees F.

Preferably, the fresh jujubes are categorized into different size grades. In one approach, Grade A is the biggest size, Grade B is a middle size, and Grade C is the smallest size. Preferably, Grade B size jujubes are used to make the jujube snacks.

To ensure quality, the selected jujubes preferably go through a second screening process after they are dried.

While a particular form of the invention has been illustrated and described, it will be apparent that various modifications can be made without departing from the spirit and scope of the invention. For example, additional flavoring substances may be added to the jujube slices, such as an almond powder substance. Accordingly, it is not intended that the invention be limited, except as by the appended claims.