KR101947013B1 - Pudding comprising aronia, Cudrania tricuspidata and blueberry extract and preparation method thereof - Google Patents

Abstract

The present invention relates to a pudding containing Aronia, Cucumber and Blueberry extracts and a method for producing the same, and the puddings according to the present invention can provide health and tastes by including Aronia, Cucumber and Blueberry extracts. , The production method according to the present invention makes it possible to produce puddings composed of the optimal combination, and the sensory evaluation results such as overall taste, color taste, and texture taste taste are relatively excellent.

Description

[0001] The present invention relates to a pudding comprising Aronia, Cucumberpine and Blueberry extract, and a process for preparing the same,

The present invention relates to puddings comprising Aronia, Cucumber and Blueberry extracts and their preparation.

With the development of the food industry and the economy and changes in family members, consumption trends are changing in the direction of value consumption and diversification. Especially, the dessert market such as yogurt and pudding is very popular with the increasing interest in health. Pudding is a typical dessert in the UK. It is a mixture of eggs, sugar, and milk. It is baked or steamed while boiling. Custard pudding is typical (Ahn HG 2010). In addition, it can be divided into a method of steam boiling, a method of cooking in an oven, a method of warming or chilling, and almost all of the ingredients such as bread, raisins, fruit, chocolate, rice and minced meat can be made into puddings (Park SG et al. 2004) . Recently, puddings have been produced by adding gelatin and hardening. Gelatin is a connective tissue constituent protein of animal. It shows the characteristic of gel with reversible properties obtained by heating collagen by hydrolysis with acid and base. Melting point of gelatin using cattle or pig is slightly higher than 30, It has a soft texture (Gmez-Guilln et al. 2011). Pudding using gelatin as a gelling agent contains nutrients from protein sources and is rapidly digested and absorbed (Sun et al. 2007). It has a gel-like texture and is attracted attention as a food for infants and elderly people in addition to desserts as a soft unique texture (Nakamura M 2001).

On the other hand, aronia (aronia) is a fruit of Aronia tree, which is a perennial plant of Rosaceae and origin of North America. Three kinds of red chokeberry, black chokeberry and purple chokeberry are known as Aronia and also called King's Berry. Anthocyanins, which are found in a lot of Aronia, are antioxidant, which not only prevents aging but also has a good anti-cancer effect. It is also known to be of great help in the treatment of blood-related diseases such as improved vision, cardiovascular disease, and stroke.

Blueberry is a plant of azalea rhododendron of the dicotyledonous plant, native to North America and similar in shape to grapes. Blueberries contain good anthocyanins, 30 times more than grapes, and blueberries can help make bones stronger, researchers say.

Cudrania tricuspidata is a deciduous broad-leaved arboreous tree or shrub belonging to the genus Morus alba, and is distributed in Korea, China, and Japan. The leaves of this plant are used in the treatment of eczema mumps, pulmonary tuberculosis, chronic back pain, bruises, acute arthritis and the like in a herbal medicine. In addition, fruits and bark of the plant are used as medicines such as acupuncture, tonic, stroke, diuretic, . In particular, it has been said that eating roots and stalks of trees in the winter will lead to liver cancer treatment.

The inventors of the present invention have conducted studies to develop desserts and well-being desserts useful for health by using natural materials, and confirmed that puddings containing Aronia, Cucumberpine and Blueberry extract have excellent taste and establish a manufacturing method thereof, Thereby completing the invention.

It is an object of the present invention to provide a pudding comprising Aronia, Cucumber and Blueberry extract.

Another object of the present invention is to provide a process for producing the puddings.

In order to attain the above object, the present invention provides puddings including Aronia, Cjimpon and Blueberry extract.

The present invention also provides a process for preparing a pudding comprising the steps of:

(a) mixing and heating an extract of Aronia, Blueberry and Cilantro with a gelling agent, sugar, citric acid and milk; And

(b) cooling the heated mixture to produce puddings.

The puddings according to the present invention can provide health and tastes by containing Aruonia, Cudjipon and blueberry extract, and can produce puddings composed of the optimal combination according to the production method according to the present invention, Overall sensory evaluation results such as overall taste, color taste, and texture taste are relatively good.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of principal component analysis of dessert and milk / dairy items and the pudding samples of the present invention. FIG.

The present invention provides a pudding comprising Aronia, Cucumber and Blueberry extract.

Hereinafter, the present invention will be described in detail.

The active ingredient of the present invention, Aronia melanocarpa , also called black chokeberry, contains flavonoids and various glycoside forms of anthocyanins and polyphenols, and thus has antioxidant, anti-inflammatory, anti-diabetic, anti-cancer and antiallergic effects It has various functions.

Cudrania tripidata is a broad-leaved arboreous tree belonging to the family Moraceae. It is used to treat back pain, eczema, eczema, tuberculosis and acute arthritis. It contains various polyphenols, Diabetes, and anticancer effects have been reported.

Blueberries ( Vaccinium corymbosum ) belongs to the genus Ericaceae (Vaccinium), which contains substances with antioxidants and effects such as polyphenols and flavonoids.

The puddings of the present invention may preferably further include citric acid.

The pudding of the present invention contains the extracts of Aronia, Cjimpon and Blueberry, so that it can exhibit the effects of antioxidant, anti-inflammation, anti-diabetes, anti-cancer, antiallergic and the like,

In the present invention, the term "extract" means an extract obtained by extracting the above-mentioned Aronia, Cucumber or Blueberry, a diluent or concentrate of the extract, a dried product obtained by drying the extract, , Or a mixture thereof, extracts of all the formulations that can be formed using the extract itself and the extract.

Examples of the solvent that can be used to obtain the extract include water, alcohols having 1 to 4 carbon atoms, and mixed solvents thereof, but are not limited thereto, and preferably water.

Examples of the method for extracting the above extract include hot water extraction, cold extraction, reflux cooling, solvent extraction, steam distillation, ultrasonic extraction, elution, and compression. The extract may further be subjected to a conventional fractionation process, and may be purified using a conventional purification method.

The above-mentioned Aromania, Cjimpon and Blueberry extracts may be contained in an amount of 0.1-5.0 wt%, 0.005-0.1 wt% and 1.0-10.0 wt%, respectively, based on the total pudding weight, preferably 1.0 wt%, 0.01 wt% 2.0% by weight. When the weight percentages are exceeded, the degree of preference in color, taste, texture and the like is inferior. When the weight percentage is less than the above range, Has a disadvantage of falling. In one embodiment of the present invention, it was confirmed that the puddings added with the Aroma, Cjimpon and Blueberry extracts showed the best results in terms of overall taste, color taste, and texture feeling.

The puddings of the present invention may contain various flavors or natural carbohydrates as an additional ingredient, such as ordinary desserts. The natural carbohydrates may be monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, natural sweeteners such as dextrin and cyclodextrin, synthetic sweeteners such as saccharine and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 10 g, preferably about 0.01 to 0.1 g per 100 ml of the composition of the present invention.

In addition to the above, the puddings of the present invention may include various nutrients, vitamins, electrolytes, flavors, colorants, pectic acids and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, have. In addition, the puddings of the present invention may include other flesh, including Aronia, Cucumber, and Blueberries. These components may be used independently or in combination. The ratio of such additives is not critical but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the puddings of the present invention.

The present invention also provides a method for preparing puddings comprising Aronia, Cjimpon and Blueberry extracts comprising the steps of:

(a) mixing and heating an extract of Aronia, Blueberry and Cilantro with a gelling agent, sugar, citric acid and milk; And

(b) cooling the heated mixture to produce puddings.

The Aroma, Cucumber and Blueberry extract of step (a) may be contained in an amount of 0.1 to 5.0% by weight, 0.005 to 0.1% by weight and 1.0 to 10.0% by weight, respectively, 1.0 wt%, 0.01 wt% and 2.0 wt%, respectively. When the weight percentages are exceeded, the degree of preference in color, taste, texture and the like is inferior. When the weight percentage is less than the above range, Has a disadvantage of falling.

The heating temperature in the step (a) may be 50 to 90 ° C, preferably 60 to 80 ° C.

The gelling agent in step (a) may be at least one kind selected from the group consisting of carrageenan, agar, and gelatin, and preferably all of them.

The gelatin is obtained by heating the collagen with an animal connective tissue protein and hydrolyzing it with an acid and a base. Since the gelatin exhibits the characteristics of a gel, the pudding using the gelatin as a gelling agent contains nutrients of protein origin, It has a gel-like texture and is soft and unique. It is suitable for food for infants and elderly people as well as desserts.

The sugar of step (a) may preferably be an oligosaccharide, more preferably a fructooligosaccharide. The fructooligosaccharide is suitable because it dissolves well in water and has a pleasant sweetness and physical properties similar to sucrose.

The cooling in the step (b) may be two-step cooling including room temperature cooling and refrigeration cooling. The room temperature cooling temperature is preferably 20 to 26 ° C, and the cooling cooling temperature is preferably 1 to 6 ° C.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.

Preparation Example 1. Preparation of experimental material

Aroma, cucumber and blueberry used in pudding were cultivated in Soonchang, South Jeolla Province. The gelling agents such as carrageenan, agar, and gelatin were purchased from RISO Technology Research Institute and RUSPUSA , Fructooligosaccharide was purchased from Baekseol rice oligosaccharide, and milk was purchased from Lotte Mart.

Preparation example 2. Statistical analysis

All experiments were repeated three times or more. Analysis of Variance (ANOVA) and Multivariate Analysis of Variance (MANOVA) were conducted to investigate the significant difference ( p <0.05) between samples. Duncan's multiple range test was used to determine whether there was a significant difference between the two samples (p = 0.05).

Example 1. Preparation of puddings

1-1. Manufacture of Aronia, Cucumber and Blueberry Extracts

Aronia, cucumber or blueberry were respectively washed to remove impurities and then dried. Dry Aronia, Cucumber or Blueberry were pulverized, and 21.0 mL of distilled water was added to 4.0 g of each powder, stirred at room temperature for 1 hour, and centrifuged at 5,000 rpm at 4,000 rpm for 5 minutes (centrifuge 5810f, Eppendorf, Germany) . This was repeated twice to separate the supernatant, and then the extracts were filtered and lyophilized to obtain an extract of Aronia, Cucumber powder and blueberry extract, respectively.

1-2. Manufacture of pudding 1

Aronia , obtained in 1-1 above, melanocarpa, black chokeberry) to the extract powder to the gelatin, carrageenan, agar, fructo-oligosaccharides, citric acid and milk were mixed in a ratio shown in Table 1 was stirred and heated 10 minutes to 80 ℃. The mixture was then placed in a pudding container, cooled at 25 DEG C for 1 hour, and then refrigerated at 4 DEG C to prepare puddings. The following control group (Con) is Ahnia and Cjimipon nonpigmented group, and P. control group (P.con) is Aronia nonpigmented group. The control group was named as aCon and aP.con. The experimental groups were divided into citric acid group and non - citric group, and the groups were divided into 6 groups according to the concentration of the Aryonia extract powder.

Component (g) Con P.con A0.1 A0.5 A1.0 aCon aP.con aA0.1 aA0.5 aA1.0 Aronia 0.0 0.0 0.1 0.5 1.0 0.0 0.0 0.1 0.5 1.0 CJ 0.0 0.01 0.01 0.01 0.01 0 0.01 0.01 0.01 0.01 oligosaccharide 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Citric acid 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.1 0.1 0.1 gelatin 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 Carrageenan 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Agar 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 milk 93.2 93.19 93.09 92.69 92.19 93.1 93.09 92.99 92.59 92.09 Total 100 100 100 100 100 100 100 100 100 100

1-2. Manufacture of pudding 2

The puddings were prepared in the same manner as in Example 1-1, except that the blueberry extract powder was further added in an amount of 2% by weight. The concentrations of the specific components are shown in Table 2 below. The control group (Con) was named aCon and aP.con, while the control group (P.con) was classified as aConcept and aP.con. The experimental group was divided into citric acid group and non - citric group.

Component (g) Con P.con BA0.1 BA0.5 BA1.0 aCon aP.con aBA0.1 aBA0.5 aBA1.0 Aronia 0.0 0.0 0.1 0.5 1.0 0.0 0.0 0.1 0.5 1.0 Blueberries 0 2 2 2 2 0 2 2 2 2 CJ 0.0 0.01 0.01 0.01 0.01 0 0.01 0.01 0.01 0.01 oligosaccharide 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Citric acid 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.1 0.1 0.1 gelatin 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 Carrageenan 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Agar 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 milk 93.2 91.19 91.09 90.69 90.19 93.1 91.09 90.99 90.59 90.09 gun 100 100 100 100 100 100 100 100 100 100

Experimental Example 1. Identification of physicochemical properties of puddings

1-1. General compositional analysis

For the analysis of the moisture content of the puddings, the puddles 1 and 2 prepared in Examples 1-1 and 1-2 were respectively dried at 105 ° C by the atmospheric pressure heat drying method and subjected to AOAC (Association Official Analytical Chemists, 1980) The results are shown in Table 3 and Table 4, respectively, in percent (%).

Pudding Ding Moisture Content (%) Soluble solids (Brix) pH L value a value Con 83.92 + 0.04 3.83 ± 0.06 6.68 ± 0.01 75.82 + - 0.12 -1.17 ± 0.01 P.con 83.66 + 0.07 3.83 ± 0.06 6.69 ± 0.01 75.67 + - 0.15 -1.16 + 0.13 A0.1 83.46 ± 0.19 4.00 ± 0.00 6.66 ± 0.01 73.76 + 0.03 -0.43 ± 0.01 A0.5 82.81 ± 0.05 4.20 ± 0.00 6.56 ± 0.02 69.08 + - 0.20 1.22 + 0.06 A1.0 82.61 ± 0.18 4.40 ± 0.00 6.45 + 0.02 64.53 + - 0.14 2.30 ± 0.03 aCon 83.81 ± 0.19 3.53 + 0.06 6.11 + - 0.01 74.37 + - 0.46 -1.14 + 0.02 aP.Con 83.68 ± 0.09 3.60 ± 0.00 6.12 ± 0.01 75.10 + - 0.11 -1.00 ± 0.00 aA0.1 83.45 + - 0.12 3.77 ± 0.06 6.08 ± 0.01 71.92 + 0.02 0.19 + 0.04 aA0.5 83.03 0.09 3.80 ± 0.00 5.99 ± 0.01 67.23 + 0.04 1.96 + 0.10 aA1.0 82.36 ± 0.15 3.90 ± 0.00 5.86 ± 0.02 63.17 + - 0.14 3.20 ± 0.06

Pudding Water content (%) Soluble solids (Brix) pH L value a value Con 83.36 ± 0.06 3.83 ± 0.06 6.69 ± 0.01 77.92 + 0.26 -1.01 ± 0.01 P.con 81.88 ± 0.18 4.00 ± 0.00 5.94 + - 0.01 64.54 + - 0.15 1.06 + 0.04 BA0.1 81.72 ± 0.08 4.27 ± 0.06 5.92 ± 0.00 63.27 ± 0.00 1.44 ± 0.00 BA0.5 80.95 + 0.11 4.47 ± 0.06 5.88 + 0.02 61.46 + 0.13 2.32 ± 0.01 BA1.0 80.54 + 0.08 4.80 0.30 5.77 ± 0.01 61.38 ± 0.17 2.99 ± 0.05 aCon 83.29 ± 0.16 3.67 ± 0.06 6.12 ± 0.01 76.60 ± 0.12 -1.01 0.02 aP.Con 81.70 ± 0.03 3.90 ± 0.26 5.39 ± 0.01 61.95 + - 0.51 1.96 ± 0.01 aBA0.1 81.33 + - 0.28 4.00 0.10 5.39 ± 0.09 60.37 ± 0.21 2.37 ± 0.02 aBA0.5 80.77 + - 0.23 4.33 ± 0.15 5.26 ± 0.01 58.44 + 0.11 3.15 ± 0.00 aBA1.0 79.87 ± 0.22 4.67 ± 0.31 5.21 ± 0.01 58.87 ± 0.09 3.73 ± 0.03

As shown in Table 3, the water content of citric acid-free control (Con) and citric acid-added control (aCon) were the highest at 83.92% and 83.81%, respectively. And 82.61% and 82.36%, respectively. This means that water content tends to decrease with the addition of aronia.

As shown in Table 4, the water content of citric acid-free control (Con) and citric acid-added control (aCon) were the highest at 83.36% and 83.29%, respectively, and BA1.0 And 80.54% and 79.87%, respectively.

1-2. Brix and pH measurement

To measure the sugar content and pH of the puddings, 20 mL of distilled water was added to 10 g of the puddings 1 and 2 prepared in Examples 1-1 and 1-2, and the mixture was stirred at room temperature for 30 minutes with a stirrer (LABOSHAKER R100, LABOCENE) The solids content of the supernatant obtained by centrifugation at 4,000 rpm for 5 minutes (centrifuge 5810f, Eppendorf, Germany) was measured using a sugar meter (ATAGO, Japan) and the pH value was measured using a pH meter (thermo, model ORION STAR A211 pHmeter, ). The results are shown in Tables 3 and 4, respectively.

As shown in Table 3, the sugar content of the A1.0 group and the aA1.0 group containing Aronia and Cajupon extract was the highest, 4.40 ^o Bx and 3.90 ^o Bx, respectively. The tendency to increase is presumed to be the result of sugars contained in Aronia.

In the case of pH, the A1.0 and aA1.0 groups containing Aronia and Cajonpol extracts showed the lowest values of 6.56 and 5.86, respectively. The control group, P.con and aP.con, The highest pH was 6.69 and 6.12, respectively. The pH of the pudding tended to decrease in dependence on the concentration of aronia, which is presumed to be the result of organic acids contained in aronia.

As shown in Table 4, the sugar content of the BA1.0 group and the aBA1.0 group were 4.80 ^o Bx and 4.67 ^o Bx, respectively, which were higher than those of the A1.0 group and the aA1.0 group in which the blueberry extract was not added .

The pH of BA1.0 group and aBA1.0 group were the lowest at 5.77 and 5.21, respectively, and the pH value was lower than that of A1.0 group and aA1.0 group without blueberry extract.

1-3. Chromaticity measurement

For the measurement of the color of pudding, powder samples of puddings 1 and 2 prepared in Examples 1-1 and 1-2 were measured using a color difference meter (Color-Eye 3100, Macbeth, New Windsor, NY, USA) to the L value (lightness), a value (redness), b value (yellowness) representing the degree of yellowness index indicating the degree to jeoksaekdo representing the respective intensities are shown in Table 3 and 4. The L value of the standard white plate used was 98.75, the a value was -1.02, and the b value was 1.10.

As shown in Table 3, the L (lightness) values indicating brightness were highest in Con and aCon, which were the non-additive groups of Aronia and Cirgipol, 75.82 and 74.37, respectively, and they were the brightest color and decreased with increasing amount of Aronia And showed the darkest color of 64.08 and 63.17 in A1.0 group and aA1.0 group, respectively. In contrast, the a (redness) value tended to increase with increasing the amount of aronia, indicating that the green and the aoni were the lowest values of -1.17 and -1.14 in the Con and aCon groups, respectively And aA1.0 group showed the highest values of 2.30 and 3.20, respectively. This is presumed to be the result of anthocyanin-based dark purple pigment contained in Aronia. The yellowness value of yellowness showed the highest value of 2.54 and 3.22 in P.Con and aP.Con, respectively, and the A1.0 and aA1.0 were the lowest values of 0.57 and 0.39, respectively Respectively. In other words, it was analyzed that the tendency to increase with addition of coconut and then decrease with addition of air. As the content of high anthocyanin content increased, the L value, b value decreased, and the a value increased, indicating that the result was due to anthocyanin content in aronia.

In addition, as shown in Table 4, the L value showed a tendency to decrease in a concentration-dependent manner, similarly to Table 3, with a concentration-dependent difference. The highest concentration of control group Con and aCon group was 77.92 and 76.60, respectively. The rapid decrease of blueberry and cough japonica in P.Con group and aP.Con group was due to anthocyanin content in blueberry Respectively. On the other hand, the a value was highest in BA1.0 group and aBA1.0 group in which Aronia was added the highest, 2.30 and 3.20, respectively, and Con group and aCon group showed the lowest value, Respectively. b value tended to decrease with increasing the content of aronia regardless of presence or absence of acid, and it was lowest in BA1.0 group and aBA1.0 group as 0.91 and 0.53, respectively. This tendency is similar to that of Table 3, but the decrease in the value is considered to have been influenced by the anthocyanins contained in blueberries.

Experimental Example 2. Sensory Evaluation

2-1. Consumer preference test for general pudding

In order to obtain information on preference for pudding, 197 students from Wonkwang University (age 20-24 years; male 66, female 131) were tested for consumer preference, and among them, the responses were inadequate Data were collected from 170 students (50 boys, 120 girls) except 27. Consumer tests were conducted in classrooms, and a questionnaire was conducted to obtain information on general characteristics and pudding of consumers. The results are shown in Table 5 below.

variable
(item) Sex (n%) gun
(n = 170) × 2
(p-value) male
(n = 50) female
(n = 120) Type of residence
I live alone
dormitory
with friend
With parents
Other
25 (50.00)
6 (12.00)
0 (0.00)
17 (34.00)
2 (4.00)
14 (11.67)
28 (23.33)
3 (2.50)
75 (62.50)
0 (0.00)
39 (22.94)
34 (20.00)
3 (1.76)
92 (54.12)
2 (1.18)

(0.000)36.221

(0.000) brother
none
1 person
2 people
3 people
4 or more
4 (8.00)
30 (60.00)
11 (20.00)
4 (8.00)
1 (2.00)
7 (5.83)
52 (43.33)
40 (33.33)
19 (15.83)
2 (1.67)
11 (6.47)
82 (48.24)
51 (30.00)
23 (13.53)
3 (1.76) 5.423
(0.247) Number of meals a day
1 or less
No.2
number 3
No. 4
More than 5 times
2 (4.00)
30 (60.00)
18 (36.00)
0 (0.00)
0 (0.00)
4 (3.33)
86 (71.67)
29 (24.17)
1 (0.83)
0 (0.00)
6 (3.53)
116 (68.24)
47 (27.65)
1 (0.59)
0 (0.00) 2.953
(0.399) Breakfast intake
Never eat
Do not ingest
Irregular
Intake
Always consume
12 (24.00)
10 (20.00)
19 (38.00)
6 (12.00)
3 (6.00)
43 (35.83)
15 (12.50)
38 (31.67)
9 (7.50)
15 (12.50)
55 (32.35)
25 (14.71)
57 (33.53)
15 (8.82)
18 (10.59) 5.518
(0.238) About dessert interest
I am not interested.
be not interested in
is average
Interested
I am very interested.
2 (4.00)
10 (20.00)
18 (36.00)
15 (30.00)
5 (10.00)
0 (0.00)
6 (5.00)
35 (29.17)
42 (35.00)
37 (30.83)
2 (1.18)
16 (9.41)
53 (31.18)
57 (33.53)
42 (24.71) 20.230

(0.000) Milk preference
I hate it very much
I hate it.
is average
Likes
I like it very much
2 (4.00)
3 (6.00)
21 (42.00)
14 (28.00)
10 (20.00)
9 (7.50)
12 (10.00)
34 (28.33)
47 (39.17)
18 (15.00)
11 (6.47)
15 (8.82)
55 (32.35)
61 (35.88)
28 (16.47) 5.108
(0.276) Dairy product preference
I hate it very much
I hate it.
is average
Likes
I like it very much
0 (0.00)
2 (4.00)
18 (36.00)
21 (42.00)
9 (18.00)
1 (0.83)
8 (6.67)
29 (24.17)
46 (38.33)
36 (30.00)
1 (0.59)
10 (5.88)
47 (27.65)
67 (39.41)
45 (26.47) 4.671
(0.323) Frequency of milk and dairy consumption
none
number 1
No.2
number 3
More than 4 times
7 (14.00)
21 (42.00)
17 (34.00)
1 (2.00)
4 (8.00)
24 (20.00)
37 (30.83)
44 (36.67)
8 (6.67)
7 (5.83)
31 (18.24)
58 (34.12)
61 (35.88)
9 (5.29)
11 (6.47) 3.765
(0.439) Pudding preference
I hate it very much
I hate it.
is average
Likes
I like it very much
3 (6.00)
8 (16.00)
23 (46.00)
12 (24.00)
4 (8.00)
3 (2.50)
13 (10.83)
50 (41.67)
38 (31.67)
16 (13.33)
6 (3.53)
21 (12.35)
73 (42.94)
50 (29.41)
20 (11.76) 3.701
(0.488) Pudding intake frequency
none
number 1
No.2
number 3
More than 4 times
41 (82.00)
7 (14.00)
1 (2.00)
1 (2.00)
0 (0.00)
106 (88.33)
11 (9.17)
3 (2.50)
0 (0.00)
0 (0.00)
147 (86.47)
18 (10.59)
4 (2.35)
1 (0.59)
0 (0.00) 3.380
(0.377)

As shown in Table 5, 33.53% were the most interested in dessert interest, 31.18% were average, 24.71% were very interested, 8.82% were not interested, 1.18% Respectively. The pudding symbol road was the highest in 42.94%, followed by 29.41%, 12.35%, 11.76% and 3.53%, respectively. The frequency of ingestion of pudding was 10.59% for 1-2 weeks, 2.35% for 3-4 times, and 0.59% for 5-6 times.

2-2. Consumer preference test for Aronia pudding

A questionnaire on pudding 1 and 2 produced in Examples 1-1 and 1-2 was conducted. The pudding samples were supplied to consumers in 30 mL polystyrene containers (diameter 6 cm, height 3 cm). Each sample vessel was marked with a three digit number extracted from the random number table to eliminate biases on the sample, and the sample was presented randomly according to the William Latin Square Design. Disposable spoons were presented for each sample for evaluation and a room temperature (20 ± 2 ° C) constant for rinsing the mouth was also provided. Before starting the acceptance test, the pudding samples were presented to university students in order to follow the test, the evaluation method, the rinsing method between the samples, the evaluation items and the method of using the scale and the precautions in the evaluation. At the time of the evaluation, the panels used the 9-point item scale (1, not very good; 5, normal) for the overall taste, color preference, flavor preference, taste preference, 9, very good). Between samples, the mouth was rinsed with water (20 ± 2 ° C). Each consumer took about 40 minutes to evaluate. The results of the preference survey for pudding samples are shown in Tables 6 and 7 below.

Pudding 1 Overall likelihood Symbol of color Odor symbol Flavor preference Texture sense Con 4.29 ± 1.35 5.65 ± 1.54 4.23 ± 1.68 3.54 ± 1.49 4.23 ± 1.59 A0.1 3.88 ± 1.48 3.96 ± 1.34 3.75 + 1.55 3.29 ± 1.65 4.13 ± 1.68 A0.5 3.52 + 1.57 4.38 ± 1.75 4.19 ± 1.75 3.06 ± 1.54 4.08 ± 1.76 A1.0 3.23 ± 1.75 4.35 ± 1.92 3.77 ± 1.70 2.67 ± 1.72 3.73 ± 1.91 aCon 4.06 ± 1.65 6.04 ± 1.50 4.37 ± 1.88 3.29 ± 1.79 4.57 ± 2.15 aA0.1 3.76 ± 1.60 4.90 ± 1.91 3.88 ± 1.47 3.10 ± 1.70 3.90 ± 1.76 aA0.5 3.88 ± 1.59 5.08 ± 1.89 3.74 ± 1.58 3.31 1.87 4.25 + 1.84 aA1.0 3.91 ± 1.91 4.47 ± 2.02 4.39 ± 2.00 3.41 ± 2.18 3.65 ± 2.07

Pudding 2 Overall likelihood Symbol of color Odor symbol Flavor preference Texture sense Con 4.56 ± 1.11 3.41 ± 1.86 4.33 ± 1.91 3.69 ± 1.37 3.87 ± 1.96 BA0.1 4.11 ± 1.47 4.22 + 2.04 4.33 1.81 3.56 ± 1.58 4.11 ± 2.16 BA0.5 4.63 ± 1.54 4.59 ± 1.84 4.17 ± 1.90 3.96 ± 1.57 3.87 ± 1.96 BA1.0 5.08 ± 0.81 5.02 ± 1.93 4.03 ± 1.90 4.39 ± 1.27 4.00 ± 2.13 aCon 4.33 ± 1.52 3.71 ± 1.61 3.71 ± 1.80 3.51 ± 1.75 4.14 1.89 aBA0.1 4.38 ± 1.50 3.86 ± 1.70 3.45 ± 1.76 3.33 + 1.69 3.53 ± 2.26 aBA0.5 4.66 ± 1.45 4.00 ± 1.90 3.47 ± 1.60 3.54 + 1.84 3.35 ± 1.87 aBA1.0 5.10 ± 1.71 4.65 ± 1.82 3.51 + 1.84 4.72 ± 2.14 4.39 ± 2.05

As shown in Table 6 and Table 7, in the case of pudding 1, the two control groups, which did not contain the extract of Aronia or Cjimipon, showed the highest value, whereas in Pudding 2, the extracts of Aronia, It was confirmed that the added pudding showed better results than the control group. In particular, the sensory evaluation results of puddings (BA1.0 or aBA1.0) containing 1.0% by weight, 0.01% by weight and 2.0% by weight of extracts of Aronia, Cucumber and Blueberry, (ABA1.0) containing citric acid in the same condition showed the highest preference. The results showed that the color, odor, taste and texture of the puddings containing only Aromania and Cjimipon extract were lower than those of the control group. However, it was confirmed that puddings with excellent taste could be produced by adding blueberries. Accordingly, it is possible to provide desserts not only for the taste but also for the health by producing the puddings including all of the Aruonia, Cudjipon and blueberry extracts.

2-3. Principal Component Analysis PCA , principal component analysis)

Principal component analysis (PCA) was performed to investigate the relationship between each sample and general characteristics such as dessert interest, pudding preference, and pudding intake frequency. The statistics program was the XLSTAT (XLSTAT version 2015, Addinsoft, NY, USA) and the results are shown in FIG.

As shown in Fig. 1, the principal component analysis of the dessert, milk and dairy items and the citric acid non-starter group accounted for 52.62% of the total variation, accounting for 28.91% for the first principal component (PC1) and 23.71% for the second principal ingredient (PC2) (Fig. 1A). The puddings were located in the positive direction of PC1 and positive direction of PC2, and showed a strong correlation with the frequency of intake of puddings and the preference of puddings. Especially, it was analyzed that the padding of Aronia showed a stronger correlation than the control (con). The interest of dessert, the preference of milk, and the preference of dairy products were analyzed in the negative direction of PC1 and positive direction of PC2, and it showed a weak correlation with the pudding relative to the frequency and preference of pudding. Results of principal component analysis of dessert, milk and dairy products and citric acid supplementation groups accounted for 53.73% of the total variation (28.55% for PC1 and 25.18% for PC2) (Fig. 1B) . In the positive direction of PC1 and the positive direction of PC2, the frequency of intake of puddings with citric acid added puddles was significantly higher than that of puddings with ascorbic acid. It was analyzed that the puddings added with aronia (aA0.1, aA0.5, aA1.0) showed a stronger correlation than the control (con), similarly to citric acid-free aronia pudding (Fig. 1A).

The main component analysis of puddings according to the concentration of Aronia in the puddings with blueberries showed 30.01% and 20.69% in the first and second main components (PC1 and PC2), respectively, and 50.69% (Fig. 1C). In the positive direction of PC1 and positive direction of PC2, items for dessert and milk and dairy items were located, and the puddings were located in the positive direction of PC1 and the negative direction of PC2. Similar to the results of citric acid non-added aronia pudding (FIG. 1A), the frequency of puddings intake and pudding preference were positively correlated with aBA1.0. In the analysis of principal components of citric acid and blueberry-added Aronia pudding (Fig. 1D), the total variation was 51.41%, which accounted for 28.70% and 22.71% for the first main component (PC1) and the second main component (PC2), respectively. The items of dessert concern and milk and dairy items were located in positive direction of PC1 and positive direction of PC2. Pudding samples were located in the positive direction of PC1 and the negative direction of PC2.

The puddings according to the present invention can provide health and tastes by containing Aruonia, Cuddipol and Blueberry extracts. According to the manufacturing method according to the present invention, It was confirmed that the sensory evaluation results such as overall acceptability, color likeness, and texture taste were comparatively excellent.

Claims (8)

delete (a) preparing an extract of Aronia, a cajon extract and a blueberry extract powder,
Wherein the step (a) comprises pulverizing each of Aronia, Cucumber or Blueberry, extracting with distilled water, filtering each extract, and lyophilizing to obtain each extracted powder;
(b) 0.5 to 1.0 wt.%, 0.01 wt.% and 2.0 wt.% each of the extract powder of Aronia, the extract of Cocoa powder and the extract of blueberry are added to the whole mixture in an amount of 0.5 to 1.0 wt%, citric acid, milk, carrageenan, And heating it to 60 to 80 占 폚; And
(c) first cooling the heated mixture to 20 to 26 占 폚 and second cooling to 1 to 6 占 폚;
&Lt; / RTI &gt; wherein the puddings have excellent functionality and functionality. A puddle produced by the manufacturing method according to claim 2. delete delete delete delete delete

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