KR101162428B1 - Apple pudding composition with good organoleptic properties and its preparation method - Google Patents

Abstract

The present invention 55 to 65% by weight apple puree; 0.4 to 0.6% by weight of a gelling agent consisting of 1: 2 to 1: 4 of glucomannan and carrageenan; 8 to 10 weight percent sugar; Lactic acid bacteria fermentation 10 to 20% by weight of a mixture of yogurt or apple puree and skim milk powder; And it provides an excellent apple pudding composition consisting of a residual amount of water.

Apple Pudding, Apple Puree, Carrageenan, Glucomannan

Description

Apple Pudding Composition Excellent in Functionality and a Method for Making the Same {APPLE PUDDING COMPOSITION WITH GOOD ORGANOLEPTIC PROPERTIES AND ITS PREPARATION METHOD}

The present invention relates to an apple pudding composition, and more particularly, to an apple pudding composition and a method for preparing the same, which can be easily ingested by anyone of all ages due to its excellent functionality.

The recent increase in foreign fruit imports has led to a slight decrease in the consumption of apples, leading to a drop in apple prices.

The decline in apple consumption is also attributable to increased imports, but also on the other hand, the lack of quality, product diversity and promotion of pastry and processed products that can promote apple consumption.

At present, about 80% of apples produced in Korea are Fuji varieties, and there are few opportunities for consumers to taste various varieties of apples. In addition, the development of various processed products is insufficient, 95% of the consumption is biased to raw fruits.

Therefore, raising the quality of raw fruits and increasing the availability and added value of low-grade ripened apples through processing are important and urgent tasks to pioneer the domestic apple industry.

Pudding is a semi-fluid blended with eggs, sugar, and milk. It contains many nutrients such as proteins, carbohydrates, and lipids, and has been used as dessert food due to its fast digestion and absorption.

In general, pudding refers to custard pudding using the heat coagulation of eggs, but also cold refrigerated to decorate with fresh cream or fruit or pour sauce.

Recently, various types of puddings have been made, such as bread pudding, rice pudding, lemon cream pudding, chocolate pudding, etc. In particular, with the recent diversification, luxuryization and well-being of the diet, the consumption of pudding as a dessert and snack food is increasing.

Thus, the present inventors, as described above, by adding apples to the pudding, which has recently been spotlighted as a dessert and snack food, has been researched to develop a food that can be easily ingested by anyone of all ages. Reached.

The present invention has been proposed to solve the problems of the prior art as described above, the object of the present invention is to provide an apple pudding composition and a method for preparing the same, easy and enjoyed by anyone, easy to enjoy the gelation and excellent functionality. have.

The technical problem of the present invention as described above is achieved by the following means.

(1) apple puree; Gelling agents comprising glucomannan and carrageenan; Sugar; And lactic acid bacteria fermented product of yogurt or a mixture of apple puree and skim milk powder.

(2) The method according to claim 1,

Glucomannan and carrageenan is a functional high apple pudding composition, characterized in that mixed in the range of 1: 2 to 1: 4 by weight.

(3) The method according to claim 1,

Apple puree apple pudding composition, characterized in that the added 55 to 65% by weight.

(4) paragraph 1

Sugar is an excellent apple pudding composition, characterized in that the addition of 8 to 10% by weight.

(5) 55 to 65% by weight of apple puree; 0.4 to 0.6% by weight of a gelling agent consisting of 1: 2 to 1: 4 of glucomannan and carrageenan; 8 to 10 weight percent sugar; Lactic acid bacteria fermentation 10 to 20% by weight of a mixture of yogurt or apple puree and skim milk powder; And apple pudding composition excellent in functionality consisting of a residual amount of water.

(6) adding 0.4 to 0.6% by weight of a gelling agent comprising glutomocannan and carrageenan in water at 1: 2 to 1: 4, and then applying heat to dissolve the gelling agent;

Adding 55 to 65% by weight of the apple puree with a sugar content of 14 to 16 ° Brix, 8 to 10% by weight of sugar, and 10 to 20% by weight of lactic acid bacteria fermentation product of yogurt or a mixture of apple puree and skim milk powder and homogenizing ; And

Pouring the homogenized solution in a container forming and cooling the apple pudding.

According to the present invention, the gelation rate is fast and excellent in functionality and provides an apple pudding composition that can be easily ingested by anyone of all ages.

The present invention is apple puree; Gelling agents comprising glucomannan and carrageenan; Sugar; And lactic acid bacteria fermentation products of yogurt or a mixture of apple puree and skim milk powder.

Hereinafter, the content of the present invention will be described in detail.

In the apple pudding composition according to the present invention, it is preferable to use apple puree instead of the juice of the apple. The use of apple puree is superior to the addition of juice in color, aroma, taste, texture and overall taste, and is richer in fiber.

Apple puree is preferably pulverized and heated to adjust the sugar content of 14 ~ 16 ° Brix, more preferably 15 ° Brix.

Such apple puree is preferably added 55 to 65% by weight, more preferably 60% by weight. If the content is less than 55% by weight, not only the content of dietary fiber is insufficient, but also the color, aroma, taste, texture, and general taste may be deteriorated. there is a problem.

As a gelling agent added in the preparation of apple pudding, a mixed gelling agent of glucomannan and carrageenan is used in place of the existing gelatin. The results of the experiments of the present invention showed that glucomannan was the most functional as a gelling agent in the preparation of apple pudding, and when used with carrageenan, which was shown to promote gelation, excellent apple pudding in physical properties and sensory properties can be obtained.

The mixed gelling agent consisting of glucomannan and carrageenan is preferably mixed in a weight ratio of 1: 2 to 1: 4, more preferably in a ratio of 1: 3. If the mixing ratio of glucomannan and carrageenan is out of the above range, there is a problem that the gelation rate is delayed and the sensory properties including color, aroma, taste, texture and palatability are significantly lowered.

The mixed gelling agent is preferably added in an amount of 0.4 to 1.0% by weight, more preferably 0.5% by weight. If it is added in an amount less than 0.4% by weight, the gelling agent becomes a flowable semi-solid fluid pudding, which greatly reduces the texture. On the contrary, if it is added in excess of 1.0% by weight, there is a problem that it becomes too hard and falls off in taste, texture and overall preference.

In the apple pudding composition according to the present invention, it is preferable to use sugar without using oligosaccharide as a sweetening agent in sensory properties.

Sugar is added in an amount of 8 to 10% by weight, which has the best organoleptic properties, within the range of not lowering the physical properties of the finally obtained pudding.

In addition, the apple pudding composition according to the present invention can increase the characteristics of the fragrance among the sensory properties by adding yogurt as a subsidiary material. This results in an excellent result compared to the aroma of the final product obtained when adding fresh cream, which is generally added when yogurt is added as a subsidiary material.

In the apple pudding composition of the present invention, the yoghurt is added in an amount of 10 to 20% by weight, which is excellent in organoleptic properties within a range not deteriorating physical properties.

In addition, the apple pudding composition of the present invention more preferably comprises a lactic acid bacteria fermented product of the mixture of apple puree and skim milk powder in place of or with the yogurt. Preferably the blending ratio of the apple puree and skim milk powder is added in a weight ratio of 20:80 to 80:20, more preferably 50:50. The lactic acid bacteria fermented product is homogenized after blending apple puree and skim milk powder and sterilized at 60 to 80 ℃ mixed lactic acid bacteria, preferably Bifidobacterium longugum, Lactobacillus ashdophilus, and Lactobacillus lamnosus 0.01 to 0.1% by weight of the mixed lactic acid bacteria, each compounded in the same amount, is added, and fermented at 30 to 36 ° C is sufficiently used. At this time, the lactic acid bacteria fermented product is added in 10 to 20% by weight, it is difficult to expect the effect of improving the functional properties less than 10% by weight, if the content exceeds 20% by weight rather to shield the flavor and taste of the desired apple pudding There is. The addition of lactic acid bacteria fermentation is preferred in that it can provide a high quality pudding that can be easily enjoyed by children and elderly people in particular.

Apple pudding according to the present invention as described above is prepared by the following process.

(1) dissolution step of the gelling agent

First, 0.4 to 1.0% by weight of a mixed gelling agent comprising glucomannan and carrageenan 1: 2 to 1: 4 is added to the prepared water, and heat is applied until all the gelling agents are dissolved in water. At this time, the mixed gelling agent is added 0.4 to 1.0% by weight, more preferably 0.5% by weight. If it is added less than 0.4% by weight it becomes a semi-solid flowable pudding having a flow greatly falls in the texture, on the contrary, when added in excess of 1.0% by weight is too hard, there is a problem falling in taste, texture and overall preference.

(2) Formulation and Homogenization Step of Apple Pudding Composition

In the gelling agent dissolution solution obtained in step (1), lactic acid bacteria fermentation products of 55 to 65% by weight of sugar, 14 to 16 ° Brix, 8 to 10% by weight of sugar, yogurt or a mixture of apple puree and skim milk powder Add 20% by weight and homogenize with stirring with a spatula.

The manufacturing process of apple puree is as follows. Firstly, the selected apples are washed with two or three times to remove the skin and ovary. In order to suppress browning in this process, L (+)-ascorbic acid is dissolved in distilled water, prepared as a 4% solution, and added in small portions during grinding. The apple ground solution is heated to kill enzyme activity to inhibit browning, and the sugar content is adjusted to 14 ~ 16 ° Brix. Apple puree is preferably added 55 to 65% by weight, more preferably 60% by weight. If the content is less than 55% by weight, not only the content of dietary fiber is insufficient, but also the color, aroma, taste, texture, and general taste may be deteriorated. . Sugar, which is a sweetener, is added in the range of 8 to 10% by weight having the best organoleptic properties within the range of not impairing the properties of the pudding, lactic acid bacteria fermented product of yogurt or a mixture of apple puree and skim milk powder is added to 10 to 20% by weight.

(3) forming and cooling step

The homogenization liquid obtained in the step (2) is poured into a container having a predetermined shape and molded and cooled while being stored in a 4 ° C. refrigerator. By this process, apple pudding with excellent physical and sensory properties is finally obtained.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, it should be noted that these Examples and Experimental Examples are only illustrated for the understanding of the present invention and do not limit the scope of the present invention.

Example 1 Preparation of Apple Pudding

A summary of the manufacturing process of apple pudding is as shown in FIG. In order to remove the skin and ovary by washing the selected apples two or three times, to dissolve browning phenomenon, L (+)-ascorbic acid was dissolved in distilled water to make a 4% solution, and added in small amounts during grinding. The apples were crushed. Apple pulverized liquid was heated to kill the enzyme activity to inhibit browning, and the sugar content was adjusted to 14 ~ 16 ° Brix to prepare apple puree.

To prepare apple pudding, 0.5% by weight of a gelling agent mixed with glucomannan and carrageenan 1: 3 was added to a pot of distilled water in a pot suitable for the mixing ratio shown in Table 1, and heated well until all the gelling agents were dissolved. Apple puree, sugar and yogurt were added to homogenize with stirring with a spatula. After the ingredients were mixed, the product was poured into a plastic container and molded and cooled in a 4 ° C. refrigerator to prepare apple pudding.

<Table 1> Blending ratio for apple pudding

material Content (% by weight) Apple Puree 60 Glucomannan: carrageenan =
1: 3 0.5 Sugar 9 yogurt 15 Distilled water 15.5 Sum 100

Example 2 Preparation of Apple Pudding

Apple pudding was prepared in the same manner as in Example 1, except that 15% by weight of lactic acid bacteria fermentation product of apple puree and skim milk powder was added instead of yogurt.

Experimental Example 1 Comparison of Sensory Characteristics of Pudding According to the Pretreatment Method of Apples

In order to add apples to the puddings, the juices prepared by the juicer and the pulverized and heated by the pulverizer were added to the pudding. 2 is shown.

Sensory tests showed that apple puddings made with puree were juices of color, aroma, taste, texture, and taste of 6.25, 7.25, 6.88, 6.13, and 7.38, respectively. It was shown to be superior to the method. These results suggest that apples made with puree and added to pudding are not only better in sensory properties than juices and added to pudding, but also contain more dietary fiber in apples. Is prepared by puree and added to the pudding is determined to be the optimum production conditions.

Experimental Example 2 Comparison of Sensory Characteristics of Pudding According to Addition of Substances

The results of comparing the sensory characteristics of the lactic acid bacteria fermentation product of fresh yogurt, apple puree and skim milk powder mixture, and fresh cream as ingredients used to enhance the flavor of the pudding are shown in FIG. 3.

Sensory examination of the pudding made with the addition of yogurt and the addition of fresh cream showed no significant difference in color, taste and texture, but the apple pudding made with the addition of yogurt in the flavor was 7.25, and the apple pudding with the fresh cream In addition, yoghurt-added apple pudding was 7.38, which was higher than apple pudding using fresh cream, and it was better to add yogurt than raw cream. It is done.

Apple pudding prepared by adding lactic acid bacteria fermentation of apple puree and skim milk powder mixture showed better sensory properties than yogurt added at 7.68 in flavor and 8.25 in overall preference.

Experimental Example 3 Comparison of Sensory Characteristics of Pudding According to Apple Puree Content

The content of added juice has a great effect on the taste of pudding as well as the sensory properties of the pudding. Therefore, the puree content was adjusted to 50%, 60%, 70% and 80% to determine the sensory properties according to the content of puree. According to the blending ratio shown in Table 2 to prepare a pudding and the results of comparing the sensory characteristics are shown in FIG.

<Table 2> Apple Pudding Mixture Ratio with Different Puree Content

material Pure content (% by weight) 50 60 70 80 Apple Puree 50 60 70 80 Powdered agar One One One One milk 6 6 6 6 Sugar 9 9 9 9 yogurt 15 10.59 6.18 1.76 Distilled water 19 13.41 7.82 2.24 Sum 100 100 100 100

The apple puddings prepared by adjusting the sugar content of 15 ° Brix apple puree at 50%, 60%, 70%, and 80%, respectively, showed no significant difference in color and aroma, but 50% to 60% Taste, texture, and overall preference tended to increase, but decreased in 70% and 80%, which seemed to be inferior due to the weakening of texture. When the content of apple puree was 60%, color, aroma, taste, texture and overall preference were the most preferred as 6, 6.8, 6.88, 6.25 and 6.5, respectively, and the optimum amount of apple puree was selected as 60%.

Experimental Example 4 Setting Conditions of Apple Pudding Preparation for Palatability Optimization

In order to develop dietary apple pudding products, to develop products that maintain palatability but lower calories, low-fat milk was added and pudding was prepared using oligosaccharides instead of sugar used as sweeteners. The blending ratio of the prepared pudding is shown in Table 3.

Table 3 Mixing ratio of pudding

material Content (% by weight) A ¹⁾ B C Apple Puree 60.0 60.0 60.0 Agar 0.2 0.2 0.2 Low Fat Milk - 9.5 - Sugar 11.2 - - oligosaccharide - 14.8 11.2 yogurt 17.4 9.5 17.4 water 11.2 6.0  11.2 Sum 100.0 100.0 100.0

1) A: Pudding made without adding milk, B: Pudding made with oligosaccharide instead of sugar, C: Pudding made with oligosaccharide instead of sugar

The results of investigating the sensory properties of puddings prepared using low fat milk and oligosaccharides are shown in FIG. 5. The pudding made without adding milk showed higher palatability compared to the pudding made with milk in color and aroma.The pudding made with oligosaccharides instead of sugar had lower palatability and texture than the pudding made with sugar. Indicated. Therefore, A pudding made without adding milk showed the highest degree of preference for color, aroma, taste, texture, and overall symbol.

Experimental Example 5 Comparison of Sensory Characteristics According to Sugar Content

To compare the sensory properties according to the added sugar content, the sugar content was prepared to be 7%, 9% and 11%, respectively, as shown in Table 4.

<Table 4> Compounding Ratio Adjusting Sugar Content

material Sugar content (% increase) 7% 9% 11% Apple Puree 60.0 60.0 60.0 Agar 0.2 0.2 0.2 Sugar 7 9 11 yogurt 20 18.7 17.5 water 12.8 12.1  11.3 Sum 100.0 100.0 100.0

Sensory properties of the pudding prepared by adjusting the amount of added sugar to 7%, 9% and 11%, respectively, are shown in FIG. Sensory properties of the pudding prepared by adjusting the sugar content of apple pudding to 7%, 9% and 11%, respectively, were 6, 6 and 6.1 at 7%, respectively. It was 6, 5.9 and 6.6 at 9% and 5.6, 5.7 and 6.2 at 11%, but no difference was found in taste and overall preference at 7% at 5% and 4.6, at 9% and at 7, 6.4 and 11%. The score was significantly higher when the sugar content was 9% with 6.1 and 3.8. Compared with the report that the concentration of sugar significantly affects the formation ability and texture, 7%, 9% and 11% do not appear to affect the properties of the pudding. The content is considered to be optimal.

<Experiment 6> Sterilization test to improve storage and distribution

1. Primary sterilization conditions

In order to maintain the taste and freshness of apple pudding products for a long time, a sterilization process was added at 100 ° C. Sterilization time is controlled at 0, 1, 3, 5, 10, and 20 minutes, respectively, and stored at 37 ° C. It was. The results are shown in Fig.

As a result of measuring the change of the general bacterial count according to the sterilization condition, it was confirmed that the apple pudding sterilized for 0 minutes and 1 minute increased significantly after 1 day. The cases showed no significant change until 3 days, but increased significantly after 3 days. In the case of sterilization for 20 minutes, it did not cause a big change until 5 days, but after 5 days, the number of general bacteria increased significantly. In order to increase shelf life by sterilization treatment, sterilization at 100 ℃ for more than 20 minutes is considered effective. In addition, E. coli group was all negative.

2. Set up secondary sterilization conditions

2-1. Viscosity

In order to supplement the sterilization conditions set above, the sterilization time was set to 20 minutes, 30 minutes, and 40 minutes in order to set the optimal sterilization conditions. The results of viscosity measurements were then shown in Table 5 to determine the strength of commercially available puddings and apple puddings according to sterilization conditions.

Table 5 Viscosity according to sterilization conditions

Viscosity (cp) Measurement temperature (℃) Petitzel Chocolate Pudding 16100 1.8 Petitchel Custard Pudding 13800 One 20 minutes sterilization 8800 9.2 30 minutes sterilization 11400 8.9 40 minutes sterilization 10900 8.3

As a result of measuring the viscosity of two commercially available petitzel puddings, the chocolate pudding was 16100cp and the custard pudding was 13800cp, respectively. The apple pudding showed slightly lower values than 8800cp for 20 minutes sterilization, 11400cp for 30 minutes sterilization and 10900cp for 40 minutes sterilization. It can be assumed that this will give a slightly softer texture than commercial products.

2-2. Sugar content

Fig. 8 shows the results of measuring the sugar content of two commercial petit cell puddings and apple pudding sterilized for 20 minutes, 30 minutes and 40 minutes. The two Petitzel Puddings showed 19.9 ° Brix and 20 ° Brix, respectively. The 20 minutes sterilization, 30 minutes sterilization and 40 minutes sterilization were 20.4 ° Brix, 20.8 ° Brix and 21.1 ° Brix, respectively. There was no significant difference compared to the commercial product.

2-3. Chromaticity

Table 6 shows the results of measuring changes in chromaticity according to sterilization.

<Table 6> Chromaticity according to sterilization conditions

L a b 20 minutes sterilization 37.48 6.35 52.67 30 minutes sterilization 39.16 4.88 52.48 40 minutes sterilization 38.13 5.02 54.14

After 20 minutes, 30 minutes and 40 minutes of sterilized apple puddings, the apples were sterilized for 20 minutes with L value of 37.48, a value of 6.35 and b value of 52.67, respectively. The pudding had an L value of 39.16, a value of 4.88 and a value of b. There is no significant difference in chromaticity by sterilization.

2-4. Sensory characteristics

In order to examine the sensory change of the apple pudding according to the sterilization conditions, the results of the sensory properties after sterilization at 100 ° C. for 20 minutes, 30 minutes and 40 minutes are shown in FIG. 9. 20 minutes, 30 minutes, and 40 minutes of sterilized apple puddings showed that the aroma, taste, texture and overall taste of the 20 minutes sterilized puddings were 6.1, 6.5, 6.1 and 6.6, respectively. Pudding apples 6.4, 6.4, 5.6 and 6.3, 40 minutes sterilized Puddings 6.0, 6.8, 6.1 and 6.4 showed no significant difference, but 20 minutes sterilized pudding with 6.6 30 minutes and 40 minutes apple The score was much higher than the pudding.

2-5. Microbial experiment

2-5-1. Store at 37 ℃ and measure microbial change

20, 30 and 40 minutes sterilized apple pudding is stored at 37 ℃ as the storage period is longer, the results of measuring the change in the number of general bacteria is shown in Figure 10. After 20 days, 30 minutes and 40 minutes of sterilized apple puddings, the number of common bacteria did not increase significantly until 3 days, but it increased significantly after 3 days. Comparing 20, 30, and 40-minute sterilized apple puddings did not show any difference between 30 and 40 minutes, but the 20-minute sterilized apple pudding showed more initial bacterial counts than the 30- and 40-minute sterilized apple puddings. There was no difference over the storage period. In particular, the three puddings stored at 37 ℃ was confirmed that after 5 days the color change due to the browning phenomenon is less commercially available. E. coli group was all negative.

2-5-2. Store at 25 ℃ and measure microbial change

The results of measuring the change in the number of general bacteria as the storage period is increased while storing the sterilized apple pudding at 25 ° C. for 20 minutes, 30 minutes and 40 minutes are shown in FIG. 11. As a result of measuring the general bacterial counts at 25 ° C, the general bacterial counts increased significantly after 3 days as at 37 ° C. The increase tended to be lower than 37 ° C. and there was no significant difference in each pudding sterilized for 20, 30 and 40 minutes. E. coli was negative in all treatments during storage. Also, after 15 days, color change occurred due to browning phenomenon.

2-5-3. Store at 10 ℃ and measure microbial change

20, 30 and 40 minutes sterilized apple pudding is stored at 10 ℃ as the storage period is longer, the results of measuring the change in the number of general bacteria is shown in Figure 12. As a result of measuring the general bacterial counts while storing at 10 ℃, the general bacteria showed a tendency to increase greatly after 3 days as in 25 ℃, 37 ℃. The increase tended to be lower than 25 ℃ and 37 ℃ and the difference between each pudding sterilized for 20 minutes, 30 minutes and 40 minutes was increased. E. coli was negative in all treatments during storage. As a result of comparing the viscosity, sugar content, color, and sensory characteristics according to the sterilization time, there was no significant difference, and the general bacterial count and E. coli group did not show a big difference from 3 days. .

<Experiment 7> Comparison of sensory characteristics according to the type of gelling agent

In order to improve the texture of the pudding to prepare apple pudding using agar, glucomannan and carrageenan as a gelling agent, the results of investigating the respective sensory characteristics are shown in FIG.

As a result of examining the sensory characteristics of apple puddings prepared with different kinds of gelling agents, it was confirmed that apple puddings prepared by adding 0.2% of carrageenan significantly decreased the gelation rate while decreasing the palatability. Glucomannan treated with glucomannan showed the best color, texture, and overall acceptability of 6.1, 5.8, and 6.4, respectively.

Therefore, in the present invention, the possibility of use as a gelling agent in the preparation of apple pudding was investigated by mixing glucomannan with excellent organoleptic properties and carrageenan to improve gelation rate. Table 14 shows the results of comparing the sensory characteristics after the apple pudding was prepared by varying the mixing ratio of glucomannan and carrageenan as shown in Table 7 below.

<Table 7> Blending ratio of apple pudding with different mixing ratio of glucomannan and carrageenan

material A ¹⁾ B C D E Apple Puree 60.0 60.0 60.0 60.0 60.0 Gelling agent One One One One One Sugar 9 9 9 9 9 yogurt 18.2 18.2 18.2 18.2 18.2 water 11.8 11.8 11.8 11.8 11.8 Sum 100.0 100.0 100.0 100.0 100.0

1) A: Glucomannan 1%, B: Glucomannan 0.75% + Carrageenan 0.25%, C: Glucomannan 0.5% + Carrageenan 0.5%, D: Glucomannan 0.25% + Carrageenan 0.75%, E: Carrageenan 1%

As a result of investigating the sensory properties of apple puddings prepared with different gelling agent mixing ratios, it was found that the glucomannan 0.5% + carrageenan 0.5% treatments showed 4.1 in color, which greatly decreased the palatability compared to the other treatments. Spheres had the lowest preference for color, aroma, taste, texture, and palatability of 5.3, 5.1, 5.1, 4.4, and 4.7, respectively. Glucomannan 0.25% + Carrageenan 0.75% treatment and carrageenan 1% treatment showed no significant difference, but Glucomannan 0.25% + Carrageenan 0.75% treatment showed 5.9, 6.4, 6.4, 5.9 and 6.1 in color, aroma, taste, texture and preference, respectively. Since slightly superior palatability was shown, the method of mixing the gelling agent with glucomannan 1: carrageenan 3 at the time of preparing apple pudding was determined to be optimal.

<Experiment 7> Comparison of sensory characteristics according to the amount of glucomannan and carrageenan mixed gelling agent added

Glucomannan and carrageenan in a ratio of 1: 3 mixed gelling agent was prepared by varying 0.2%, 0.5%, 1% and 2%, respectively, as shown in the mixing ratio shown in Table 8.

<Table 8> Blending ratio of apple pudding with different amount of mixed gelling agent of glucomannan and carrageenan

material A ¹⁾ B C D Apple Puree 60.0 60.0 60.0 60.0 Gelling agent 0.2 0.5 One 2 Sugar 9 9 9 9 yogurt 18.7 18.5 18.2 17.6 water 12.1 12 11.8 11.4 Sum 100.0 100.0 100.0 100.0

1) A: Glucomannan 1: Carrageenan 3 mixed gelling agent 0.2%, B: Glucomannan 1: Carrageenan 3 mixed gelling agent 0.5%, C: Glucomannan 1: Carrageenan 3 mixed gelling agent 1%, D: Glucomannan 1: Carrageenan 3 mixed gel 2% of topics

The organoleptic properties of apple puddings prepared by varying the amount of gelling agent mixed with glucomannan and carrageenan at 1: 3 by 0.2%, 0.5%, 1% and 2%, respectively, are shown in FIG. 15. The treatment prepared by adding 0.2% of the mixed gelling agent was not hardened like a pudding, but a semi-solid flowable pudding with a flowability was prepared, and thus showed a high drop in texture. On the contrary, the treatment prepared by adding 2% produced too hard pudding, resulting in very low taste, texture, and overall acceptability.

As the amount of the mixed gelling agent was increased, the color of the pudding became more opaque white. The visual difference was not visible in 0.5%, 1%, and 2%. The prepared treatment was found to be less palatable with a slightly transparent dark yellow pudding. Also, as the amount of the mixed gelling agent increased, the degree of preference for flavor was decreased to 6.1, 5.8, 5 and 5, respectively. It is believed that this result was achieved by reducing apple's inherent aroma as glucomannan with its unique flavor was added.

The treatments prepared by adding 0.5% of glucomannan and carrageenan mixed with a gelling agent of 0.5% showed the best coloration (5.5, 5.8, 6.6, 6.4, and 6.6) for color, flavor, taste, texture, and overall preference, respectively.

1 is a manufacturing process of the apple pudding according to the present invention.

Figure 2 is a result of comparing the sensory characteristics of puree pudding and juice pudding in the present invention.

Figure 3 is a result of comparing the sensory characteristics of yogurt pudding and fresh cream pudding in the present invention.

Figure 4 is a result of comparing the sensory characteristics according to the apple puree content in the present invention.

Figure 5 is a result of comparing the sensory characteristics according to the alternative material contained in the apple pudding in the present invention.

[A: Pudding made without milk, B: Pudding made with oligosaccharides instead of sugar, C: Pudding made with oligosaccharides instead of sugar without milk]

6 is a result of comparing the sensory characteristics according to the sugar content in the present invention.

Figure 7 is the result of measuring the change in the number of normal bacteria according to the sterilization conditions in the present invention.

8 is a sugar measurement result of the apple pudding composition according to the present invention.

9 is a result of measuring the sensory characteristics according to the sterilization time carried out on the apple pudding composition according to the present invention.

10 is a measurement result of the general bacterial count when stored at 37 ℃ apple pudding composition according to the present invention.

11 is a result of measuring the general bacterial count when the apple pudding composition according to the present invention stored at 25 ℃

12 is a measurement result of the general bacterial count when the apple pudding composition according to the present invention is stored at 10 ° C.

13 is a result of measuring the sensory properties according to the type of gelling agent.

14 is a result of measuring the sensory characteristics according to the gelling agent mixing ratio.

[A: Glucomannan 1%, B: Glucomannan 0.75% + Carrageenan 0.25%, C: Glucomannan 0.5% + Carrageenan 0.5%, D: Glucomannan 0.25% + Carrageenan 0.75%, E: Carrageenan 1%]

15 is a result of measuring the sensory characteristics according to the amount of the mixed gelling agent added.

[A: Glucomannan 1: Carrageenan 3 mixed gelling agent 0.2%, B: Glucomannan 1: Carrageenan 3 mixed gelling agent 0.5%, C: Glucomannan 1: Carrageenan 3 mixed gelling agent 1%, D: Glucomannan 1: Carrageenan 3 mixed gelling agent 2%]

Claims (6)

55-65% by weight of apple puree with a sugar content of 14-16 ° Brix; 0.4 to 0.6% by weight of a gelling agent comprising glucomannan and carrageenan in a weight ratio of 1: 2 to 1: 4; 8 to 10 weight percent sugar; Lactic acid bacteria fermentation 10 to 20% by weight of a mixture of yogurt or apple puree and skim milk powder; And apple pudding composition excellent in functionality consisting of a residual amount of water. The method of claim 1, 60% by weight of apple puree with a sugar content of 14-16 ° Brix; 0.5% by weight of a gelling agent comprising glucomannan and carrageenan in a weight ratio of 1: 3; 9% by weight sugar; Lactic acid bacteria fermentation 10 to 20% by weight of a mixture of yogurt or apple puree and skim milk powder; And residual amount of water, Apple pudding composition characterized in that the sterilization treatment at 100 ℃ for 20 minutes. The method of claim 1, 60% by weight of apple puree with a sugar content of 14-16 ° Brix; 0.5% by weight of a gelling agent comprising glucomannan and carrageenan in a weight ratio of 1: 3; 9% by weight sugar; Lactic acid bacteria fermentation 10 to 20% by weight of the mixture of apple puree and skim milk powder; And residual amount of water, Apple pudding composition characterized in that the sterilization treatment at 100 ℃ for 20 minutes. Adding 0.5% by weight of a gelling agent comprising glutomocannan and carrageenan in a weight ratio of 1: 3 to water and dissolving the gelling agent by applying heat; Adding and homogenizing 10 to 20% by weight of lactic acid bacteria fermented product of the apple puree with a sugar content of 14 to 16 ° Brix, 9% by weight of sugar, and a mixture of yogurt or apple puree and skim milk powder; And Sterilizing the homogenized solution at 100 ℃ for 20 minutes, and poured into a container for molding and cooling method of producing an apple pudding. The method of claim 4, wherein The apple puree was washed 2-3 times with the selected apples to remove the skin and ovary, and the apples were pulverized while adding 4% aqueous L (+)-ascorbic acid solution, and then the obtained apple grinding liquid was heated to enzyme. Killing activity to inhibit browning phenomenon, apple pudding manufacturing method characterized in that it was prepared by adjusting the sugar to 14 ~ 16 ° Brix. delete

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