Walnut Ganjeong and the manufacturing method thereof

摘要

The present invention is to manufacture walnut crunch snacks having a sweet taste and a crunchy texture, by adding oligosaccharides, which have low calories and abundant dietary fibers to reduce the characteristic bitter taste of walnut while maintaining the advantage of walnut. The manufacturing method of walnut crunch snacks comprises a manufacturing step of washing walnut with the skin removed in boiling water, drying the walnut, frying the walnut in canola oil with herb powder, and, then, drying the fried walnut naturally; a sauce manufacturing step of mixing fructo-oligosaccharide, dried blueberry powder, cinnamon powder, and sodium; a coating step of mixing the materials in a stainless container; a heat-drying step of drying the coated materials with heat; and a step of repeating the previous steps (coating and heat-drying) twice.