Description:Field of the invention
The primary objective of this invention is apple fruit leather incorporated with spices and method thereof. The invention of apple fruit leather addresses several common issues associated with healthy snacks.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Apple fruit leather is a chewy, naturally sweet, and slightly spicy snack made from pureed apples that are spread thin and dehydrated until they achieve a leathery texture. This wholesome treat captures the freshness of apples and is enhanced with a hint of chili powder, edible salt, and lemon extract, adding a unique and flavorful twist. Free from preservatives and artificial flavorings, apple fruit leather is a convenient and healthy snack option for those on the go.
The simplicity and ease of preparation make it a popular choice, while its ability to preserve most of the apple's nutrients, with only a 5% nutritional loss, ensures it remains a nutritious snack. This product provides a natural, flavorful, and satisfying alternative to the many unhealthy snack options available in the market.
The invention of apple fruit leather addresses several common issues associated with healthy snacks:
Unhealthy Snacks Present in the Market: Many commercially available snacks are high in unhealthy fats, sugars, and artificial additives. Apple fruit leather offers a natural and wholesome alternative without compromising on taste.
Low Shelf Life: Fresh fruits and many healthy snacks often have a short shelf life, making them less convenient for long-term storage and consumption. The dehydration process used in making apple fruit leather extends its shelf life while retaining its nutritional benefits.
Variety of Taste: The market for healthy snacks often lacks variety, leading to limited options for consumers seeking flavorful yet nutritious choices. The addition of chili powder, edible salt, and lemon extract to apple fruit leather introduces a unique and appealing flavor profile that stands out among other snacks.
By addressing these issues, apple fruit leather provides a practical solution for those seeking a healthy, long-lasting, and delicious snack option.
Several patents have been issued for fruits based products but none of these are related to the present invention. For example, AU2021200204B2 relates to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than IO wt.%, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.
Another patent, CN106974024B relates to a fruit tea making process, which comprises the following steps of 1) selecting fruits (such as oranges, lemons and the like) with uniform sizes, and then cleaning the surfaces of the fruits by using clean water and sterilizing the surfaces of the fruits; 2) cleaning fruits, making a cut on the fruits, obtaining a peel cover body, removing pulp in the fruits, dividing the fruits into a cover body and a peel, cleaning the cover body and the peel with clear water, sterilizing to remove residual fruit juice, and naturally drying the peel; 3) placing the heat transfer body subjected to aseptic treatment in the peel, placing the heat transfer body in the sunlight for natural drying, wherein the heat of the sunlight is transferred to the heat transfer body, and the heat transfer body naturally dries the inside of the peel until the peel is hardened and dried; 4) taking out the heat transfer body in the dried fruit peel, uniformly filling tea leaves into the fruit peel, and covering a cover body to obtain a finished product; 5) the finished product is stored in a natural ventilation, odorless, cool, dry and light-proof environment.
Another patent, RU2532998C1 provides a processed fruit or vegetable product containing pomace or at least one fruit or vegetable product, to a beverage containing water and the said product, pomace processing method, method for treatment of at least one whole fruit or vegetable and method for improvement of pomace dispersion capacity in beverages. The processed product has particle size equal to 250 micron. The pomace processing method involves production of pomace by way of extraction of juice of a whole fruit or vegetable and pomace freezing, such pomace containing peel and pulp. The method for improvement of pomace dispersion capacity in beverages involves reduction of pomace particles size down to 250 micron by way of pomace freezing and reduction of pomace particles size to less than 250 micron or less than 125 micron. A processed fruit or vegetable product containing pomace or at least one whole fruit or vegetable, the processed product having a particle size of less than 250 microns; moreover, these squeezes are a by-product of the extraction of juice from fruit or vegetables and contain peel and pulp.
Another patent, US8715763B2 discloses a monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.
Another patent, WO2017062603A1 provides an cacao pulp based edible composition in which a cacao pulp base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least (12) months, has a moisture content greater than (50) wt. %, has a pH less than (4.5), has a water activity greater than (0.5), is commercially sterile, is free of artificial flavors, has a solids content greater than (10) wt. %, and does not exhibit syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the cacao pulp. Also provided is a method for preparation of the edible composition.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
The process of making apple fruit leather involves taking 500 grams of apples, peeling and coring them, then blending and sieving the fruit to create a smooth pulp. This pulp is cooked with added salt, red chili powder, and lemon extract for flavor enhancement. The cooked pulp is then spread evenly on a buttered tray (or one lined with butter paper), and dehydrated in an oven at 50°C to 60°C for 4 hours. After cooling, the apple fruit leather is ready to eat. This method results in a naturally sweet, slightly spicy, and nutritious snack without preservatives or artificial flavorings.
Herein enclosed an apple fruit leather incorporated with spices for healthy snacking.
A method for the production of apple fruit leather incorporated with spices for healthy snacking comprising the steps of:
taking about 500 grams of apples and preparing them by properly peeling off the skin, and removing the seeds, pedicel, and calyx:
cutting the apples into small pieces and blending them thoroughly. To ensure a consistent fruit pulp with no lumps, we are sieving the blended apples;
cooking the pulp in a pan for 15 to 20 minutes, adding salt, red chili powder, and lemon extract to enhance the flavor;
preparing a plate or tray by applying butter throughout it, although butter paper or parchment paper can also be used as an alternative once the pulp is cooked;
spreading the cooked pulp evenly on the tray and placing it in an oven;
dehydrating the pulp in the oven for 4 hours at a temperature between 50°C and 60°C; and
allowing it to cool down, our delicious apple fruit leather is ready for consumption.
The method is ensuring a tasty, naturally sweet, and slightly spicy snack without the need for preservatives or artificial flavorings, preserving the majority of the fruit's nutrients.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is apple fruit leather incorporated with spices for healthy snacking and method thereof.
Another object of the present invention is to prepare apple fruit leather incorporated with spices.
Another object of the present invention is to prepare brownie enriched with fibre and antioxidants.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.

Detailed Description
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, prepared apple fruit leather incorporated with edible salt and lemon extract. Fruit leather has a shelf life more than 6 month according to FAO (Food and Agriculture Organization).
In some embodiments of the present invention, preparation steps majorly involve dehydration of apple pulp under a controlled temperature (40 C – 60 C), Dehydration method used is only responsible for 5 – 6% nutritional loss.
In some embodiments of the present invention, took about 500 grams of apples and prepared them by properly peeling off the skin, removing the seeds, pedicel, and calyx. Afterward, we cut the apples into small pieces and blended them thoroughly.
In some embodiments of the present invention, to ensure a consistent fruit pulp with no lumps, we sieved the blended apples. Next, we cooked the pulp on a pan for 15 to 20 minutes, adding salt, red chili powder, and lemon extract to enhance the flavor.
In some embodiments of the present invention, once the pulp was cooked, we prepared a plate or tray by applying butter throughout it, although butter paper or parchment paper can also be used as an alternative. We then spread the cooked pulp evenly on the tray and placed it in an oven.
In some embodiments of the present invention, the pulp was cooked in the oven for 4 hours at a temperature between 50°C and 60°C. After allowing it to cool down, our delicious apple fruit leather was ready for consumption.
Herein enclosed an apple fruit leather incorporated with spices for healthy snacking.
A method for the production of apple fruit leather incorporated with spices for healthy snacking comprising the steps of:
taking about 500 grams of apples and preparing them by properly peeling off the skin, and removing the seeds, pedicel, and calyx:
cutting the apples into small pieces and blending them thoroughly. To ensure a consistent fruit pulp with no lumps, we are sieving the blended apples;
cooking the pulp in a pan for 15 to 20 minutes, adding salt, red chili powder, and lemon extract to enhance the flavor;
preparing a plate or tray by applying butter throughout it, although butter paper or parchment paper can also be used as an alternative once the pulp is cooked;
spreading the cooked pulp evenly on the tray and placing it in an oven;
dehydrating the pulp in the oven for 4 hours at a temperature between 50°C and 60°C; and
allowing it to cool down, our delicious apple fruit leather is ready for consumption.
The method is ensuring a tasty, naturally sweet, and slightly spicy snack without the need for preservatives or artificial flavorings, preserving the majority of the fruit's nutrients.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
In this invention, prepared apple fruit leather incorporated with edible salt and lemon extract. Fruit leather has a shelf life more than 6 month according to FAO (Food and Agriculture Organization). Preparation steps majorly involve dehydration of apple pulp under a controlled temperature (40 C – 60 C), dehydration method used is only responsible for 5 – 6% nutritional loss.
First, we took about 500 grams of apples and prepared them by properly peeling off the skin, removing the seeds, pedicel, and calyx. Afterward, we cut the apples into small pieces and blended them thoroughly. To ensure a consistent fruit pulp with no lumps, we sieved the blended apples. Next, we cooked the pulp on a pan for 15 to 20 minutes, adding salt, red chili powder, and lemon extract to enhance the flavor. Once the pulp was cooked, we prepared a plate or tray by applying butter throughout it, although butter paper or parchment paper can also be used as an alternative. We then spread the cooked pulp evenly on the tray and placed it in an oven. The pulp was cooked in the oven for 4 hours at a temperature between 50°C and 60°C. After allowing it to cool down, our delicious apple fruit leather was ready for consumption.
Apple fruit leather is a healthy snacking alternative to market chips, as it is highly nutritious and tasty. It is well recognized that fresh fruits are a great source of fiber, carbs, vitamins, and minerals, among other bioactive substances. Fruit leathers give people tasty, colorful, and visually appealing items.
ADVANTAGES OF THE INVENTION:
• Extending shelf life beyond freshness
• Healthy snacking alternative
• Enhanced flavour
• Not only for snacking, this can be used as a toping for yogurt, lassi, and even pulao (taste enhancer)
• Its compact and non-perishable property makes it suitable for market
• Presence of bioactive compound like (Quercetin, Flavonoids, Polyphenols, etc.) makes it good for health
• Presence of spices helps in increasing satiety
, Claims:1) An apple fruit leather incorporated with spices for healthy snacking.
2) A method for the production of apple snacks as claimed in claim 1, wherein said apple fruit leather incorporated with spices for healthy snacking comprising the steps of:
a. taking about 500 grams of apples and preparing them by properly peeling off the skin, and removing the seeds, pedicel, and calyx:
b. cutting the apples into small pieces and blending them thoroughly. To ensure a consistent fruit pulp with no lumps, we are sieving the blended apples;
c. cooking the pulp in a pan for 15 to 20 minutes, adding salt, red chili powder, and lemon extract to enhance the flavor;
d. preparing a plate or tray by applying butter throughout it, although butter paper or parchment paper can also be used as an alternative once the pulp is cooked;
e. spreading the cooked pulp evenly on the tray and placing it in an oven;
f. dehydrating the pulp in the oven for 4 hours at a temperature between 50°C and 60°C; and
g. allowing it to cool down, our delicious apple fruit leather is ready for consumption.
3) The method as claimed in claim 2, wherein the method is ensuring a tasty, naturally sweet, and slightly spicy snack without the need for preservatives or artificial flavorings, preserving the majority of the fruit's nutrients.