KR102616460B1 - Walnut cake composition containing rubus coreanus juice - Google Patents

Abstract

The present invention relates to a walnut confectionery composition containing bokbunja juice, and more specifically, to a sediment composition containing bokbunja juice and outer shell dough.
The walnut snack composition composed of the above ingredients contains bokbunja juice and is not only rich in nutrients but also has excellent palatability.

Description

Walnut cookie composition containing bokbunja juice {WALNUT CAKE COMPOSITION CONTAINING RUBUS COREANUS JUICE}

The present invention relates to a walnut confectionery composition containing bokbunja juice, and more specifically, to a walnut confectionery composition containing bokbunja juice that is not only rich in nutrients but also exhibits excellent palatability. .

Rubus coreanus Miquel is a deciduous broad-leaved shrub belonging to the Rosaceae family, reaching a height of 2-3 m, with purple or red stem tips and a type of raspberry covered with white powder. It is a perennial plant that blooms white flowers in May-June and bears hemispherical, dark-red fruits in July-August. It grows wild in sunny areas at the foot of mountains in the southern Hwanghae Province of the Korean Peninsula and in China and Japan at an altitude of 50-1,000 m. (Yuk CS) , 1990).

In addition, bokbunja fruit contains carbohydrates, organic acids, vitamin B group, vitamin C, inorganic components, and phenolic compounds such as quercetin, ellagic acid, and sanguiin H-5 (Lee JH et al., 2006, Pang GC et al. , 1996). Isolation and identification of Quercetin with antioxidant activity from bokbunja fruit (Yoon et al., 2003), and the lactic acid fermentation and physiological activity effects of bokbunja fruit have been reported (Park YS et al., 2003). In addition, changes in the properties of phenolic compounds according to extraction conditions of bokbunja (Yoon et al., 2003), antioxidant activity of bokbunja (Yoon et al., 1995), and isolation of hydrolyzed tannin from immature bokbunja (Lee & Lee, 1995) ), and the quality characteristics of dried noodles added with immature bokbunja powder are reported to have various physiological activities (Lee et al., 2000). Bokbunja is a small fruit and has a high moisture content, so it is easily perishable and difficult to store, so research on the development of processed foods using bokbunja is insufficient. Although it is expected to have great utility as a functional food material, research is still insufficient. The current situation is that it is not being utilized well (Kim AJ et al., 2007b).

Korean Patent Registration No. 10-1049207 (2011.07.07)

The purpose of the present invention is to provide a walnut snack composition containing bokbunja juice that is not only rich in nutrients but also has excellent palatability.

The object of the present invention is achieved by providing a walnut confectionery composition containing bokbunja juice, characterized in that it consists of a sediment composition containing bokbunja juice and outer skin dough.

According to a preferred feature of the present invention, the sediment composition containing the bokbunja juice is composed of 80 to 95 parts by weight of white bean jelly and 5 to 20 parts by weight of the bokbunja juice.

According to a more preferred feature of the present invention, the outer shell dough includes 33 parts by weight of wheat flour, 4 parts by weight of rice flour, 16 parts by weight of eggs, 19 parts by weight of sugar, 2 parts by weight of baking powder, 0.2 parts by weight of skim milk powder, 0.8 parts by weight of starch, It shall be composed of 6 parts by weight of butter and 20 parts by weight of milk.

The walnut snack composition containing bokbunja juice according to the present invention is not only rich in nutrients due to the bokbunja juice, but also has an excellent effect of providing walnut snacks with excellent palatability.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The walnut snack composition containing bokbunja juice according to the present invention consists of a sediment composition containing bokbunja juice and shell dough.

At this time, the sediment composition containing the bokbunja juice is preferably composed of 80 to 95 parts by weight of white bean paste and 5 to 20 parts by weight of the bokbunja juice, and the outer skin dough is 33 parts by weight of wheat flour, 4 parts by weight of rice flour, and 16 parts by weight of eggs. , 19 parts by weight of sugar, 2 parts by weight of baking powder, 0.2 parts by weight of skim milk powder, 0.8 parts by weight of starch, 6 parts by weight of butter, and 20 parts by weight of milk.

Section 1 Measurement of properties of raw materials

1-1. General ingredient analysis

The general composition analysis of raw materials was analyzed according to the AACC method. Moisture content was measured using the 105 atmospheric pressure heat drying method, crude protein was measured using the micro Kjedahl method, and crude fat was measured using the Soxhlet method using ethir as a solvent. Ash content was measured using a direct combustion method using a 550 furnace.

1-2. Chromaticity

The chromaticity of raw materials was measured using a spectroscopic colorimeter (CM-5, Minolta, Osaka, Japan) and expressed as L (Lightness), a (Redness), and b (Yellowness) values, and each sample was measured three times. The average value is shown.

1-3. wave result

The water-binding capacity of rice flour was tested by the method of Medcalf and Gilles et al. (1965). After adding 0.5 g of rice flour (dry weight basis) and 20 mL of distilled water to a 50 mL centrifuge tube, a magnetic bar was added and dispersed at room temperature for 1 hour using a stirrer. The magnetic bar was removed and centrifuged (5000 rpm, 30 min). Afterwards, the centrifuge tube was turned upside down for 1 minute to remove the supernatant, and the weight of the sediment was measured and calculated from the weight ratio with the initial sample.

1-4. Observation of the shape of rice flour particles

Samples for observing the surface morphology of rice flour particles were made by cutting and attaching double tape to a stub cleaned with ethanol, covering it with rice flour, making it conductive with gold/platinum, and then plating it. It was observed at magnifications of 1000x and 5000x using a field emission scanning electron microscope (FE-SEM-, Gemini 500+EDS, Oxford).

Section 2 Measurement of characteristics of commercially available walnut snacks

2-1. General ingredient analysis

Analysis of general components of commercial walnut snack premix was measured according to the AACC method. Moisture content was measured using the 105 heat drying method, crude protein was measured using the micro Kjedahl method, crude fat was measured using the Soxhlet method, and ash was measured using the direct painting method at 550.

2-2. Color of commercially available walnut snack premix

Colorimetry was measured using a spectrocolorimeter (CM-5, Minolta, Osaka, Japan) and expressed as L (Lightness), a (Redness), and b (Yellowness) values. Each sample was measured three times and the average value was calculated. indicated.

2-3. Composition of commercially available walnut snack premix dough

Commercially available walnut cookie premix dough was prepared by adding each ingredient according to the mixing ratio shown in Table 1. Mix the premix, water, and eggs and bake for 3-5 minutes at upper heat 7.6 and lower heat 7.0 using a walnut cookie machine (LS-6300, Gimhae, Korea), then cool at room temperature for 2 hours, then store in an airtight container for 24 hours. used.

Table 1. Walnut snack recipe using commercially available walnut snack premix Product Name Gompyo Q1 snow white Basic recipe egg 276 356 276 water 250 320 250 premix 1000 1000 1000

2-4. pH, sweetness and color of commercially available walnut cookie dough

The pH of each sample was measured three times with a pH meter (Mettler Toledo) and the average value was calculated.

Sugar content was measured with a portable sugar meter (PAL-2 Pocket Refractometer, ATAGO, WA, USA).

Colorimetry was measured using a spectrocolorimeter (CM-5, Minolta, Osaka, Japan) and expressed as L (Lightness), a (Redness), and b (Yellowness) values. Each sample was measured three times and the average value was calculated. indicated.

2-5. External appearance and cross-sectional observation

The manufactured walnut cookies were cooled at room temperature for 2 hours and then stored in an airtight container for 24 hours. The external shape of the walnut cookies was photographed and observed using a camera. The walnut cookies were cut in half and a cross section was photographed to observe differences in pores and color inside the walnut cookies. did.

2-6. Colorimetric measurement of commercially available walnut snacks

To measure color, a cross-section of the manufactured walnut snack crumb was cut (221 cm) and expressed as L (Lightness), a (Redness), and b (Yellowness) values using a spectroscopic colorimeter (CM-5, Minolta, Osaka, Japan). , each sample was measured three times and the average value was shown.

2-7. pH and water activity of walnut snacks prepared with commercially available walnut snack premixes

The pH of each sample was homogenized by adding 50 mL of distilled water to 5 g of the sample and left for 5 minutes. The supernatant was measured three times with a pH meter (Mettler Toledo) and the average value was calculated.

Water activity was measured three times using a water activity meter (AwTherm) by cooling the prepared walnut cookies for 2 hours and storing them in an airtight container for 24 hours. Then, about 5 g of the crumb portion of the walnut cookies was cut and the average value was obtained.

2-8. Texture measurement of commercially available walnut snacks

Texture was measured by cooling walnut cookies made from a commercially available walnut cookie premix at room temperature for 2 hours, storing them in an airtight container for 24 hours, and measuring 1 cm (width), 1 cm (length), and 1 cm (height) using a Texture Analyzer (TA-XT, UK). After measuring the hardness, springiness, cohesiveness, gumminess, and chewiness of the sample repeatedly 15 times under the conditions shown in Table 2 at a certain size, the average value was shown as the result. .

Table 2. Physical properties of walnut snacks manufactured using commercially available walnut snack premixes Pre-test speed 3.0 mm/sec Test speed 1.00 mm/sec Post-test speed 1.00 mm/sec Strain 30.00% Time 5.00 seconds Trigger type Auto, 5.0g Probe type (diameter) 75mm

2-9. Sensory test

Sensory evaluation was conducted using a 9-point scale. Sensory characteristics were evaluated for appearance (color), aroma, sweetness, texture in the mouth, texture, and overall preference. In the preference survey for each evaluation item, 9 points were evaluated as very good, and 1 point was evaluated as very disliked. Through sensory evaluation, we conducted a sensory evaluation of products sold on the market to provide reference for product development.

Section 3 Measurement of characteristics of Bokbunja walnut snacks

3-1. Bokbunja Walnut Snack pH, sugar content, water activity and color

The pH of each sample was homogenized by adding 50 mL of distilled water to 5 g of the sample and left for 5 minutes. The supernatant was measured three times with a pH meter (Mettler Toledo) and the average value was calculated.

Water activity was measured three times using a water activity meter (AwTherm) by cooling the prepared walnut cookies for 2 hours and storing them in an airtight container for 24 hours. Then, about 5 g of the crumb portion of the walnut cookies was cut and the average value was obtained.

Colorimetry was measured using a spectrocolorimeter (CM-5, Minolta, Osaka, Japan) and expressed as L (Lightness), a (Redness), and b (Yellowness) values. Each sample was measured three times and the average value was calculated. indicated.

3-2. Bokbunja walnut cookie dough composition

Table 3. Bokbunja walnut snack dough composition Product Name Gompyo Basic recipe flour 33 rice flour 4 egg 16 sugar 18 BP 2 skim milk powder 0.2 starch 0.8 butter 6 milk 20

Commercially available walnut cookie premix dough was prepared by adding each ingredient according to the mixing ratio shown in Table 3. The ingredients below were mixed and baked for 3-5 minutes at upper heat 7.6 and lower heat 7.0 using a walnut cookie machine (LS-6300, Gimhae, Korea), then left to cool at room temperature for 2 hours and then stored in an airtight container for 24 hours before use. .

3-3. pH, sweetness and color of Bokbunja walnut cookie dough

The pH of each sample was measured three times with a pH meter (Mettler Toledo) and the average value was calculated.

Sugar content was measured with a portable sugar meter (PAL-2 Pocket Refractometer, ATAGO, WA, USA).

Colorimetry was measured using a spectrocolorimeter (CM-5, Minolta, Osaka, Japan) and expressed as L (Lightness), a (Redness), and b (Yellowness) values. Each sample was measured three times and the average value was calculated. indicated.

3-4. External appearance and cross-sectional observation

The manufactured walnut cookies were cooled at room temperature for 2 hours and then stored in an airtight container for 24 hours. The external shape of the walnut cookies was photographed and observed using a camera. The walnut cookies were cut in half and a cross section was photographed to observe differences in pores and color inside the walnut cookies. did.

3-5. Texture measurement of Bokbunja walnut cookies

Texture was measured by cooling walnut cookies made from a commercially available walnut cookie premix at room temperature for 2 hours, storing them in an airtight container for 24 hours, and measuring 1 cm (width), 1 cm (length), and 1 cm (height) using a Texture Analyzer (TA-XT, UK). After measuring the hardness, springiness, cohesiveness, gumminess, and chewiness of the sample repeatedly 15 times under the conditions shown in Table 3 at a certain size, the average value was shown as the result. .

Table 4. Physical properties of walnut snacks manufactured using commercially available walnut snack premixes Pre-test speed 3.0 mm/sec Test speed 1.00 mm/sec Post-test speed 1.00 mm/sec Strain 30.00% Time 5.00 seconds Trigger type Auto, 5.0g Probe type (diameter) 75mm

3-6. manufacturing of sediment

The mixing ratio of sediment prepared by adding bokbunja juice is shown in Table 5. The ingredient mix of the sediment was prepared by adding bokbunja juice in proportions (0%, 5%, 10%, 20%) to the total weight of the white sediment in the control group determined through preliminary experiments. Bokbunja juice was added to white bean jelly, mixed well, and then used in the experiment.

Table 5. Mixing ratio of sediment with added bokbunja juice Ingredients (%) 0 5 10 20 Basic recipe White bean gold 100 95 90 80 Bokbunja Juice 0 5 10 20

3-7. pH, sugar content and color of sediment

The pH of each sample was measured three times with a pH meter (Mettler Toledo) and the average value was calculated.

Sugar content was measured with a portable sugar meter (PAL-2 Pocket Refractometer, ATAGO, WA, USA).

Colorimetry was measured using a spectrocolorimeter (CM-5, Minolta, Osaka, Japan) and expressed as L (Lightness), a (Redness), and b (Yellowness) values. Each sample was measured three times and the average value was calculated. indicated.

3-8. appearance observation

The manufactured sediment was placed in a container and flattened, and the exterior of the sediment was photographed and observed using a camera.

3-9. Sensory test

Sensory evaluation was conducted using a 9-point scale. Sensory characteristics were evaluated for appearance (color), aroma, sweetness, texture in the mouth, texture, and overall preference. In the preference survey for each evaluation item, 9 points were evaluated as very good, and 1 point was evaluated as very disliked. Through sensory evaluation, we conducted a sensory evaluation of products sold on the market to provide reference for product development.

Section 4 Characteristics measurement results of raw materials

4-1. General ingredient analysis

The results of the analysis of general components of raw materials are shown in table 6. The moisture content of bokbunja powder was 3.480.38%, protein 8.520.04, crude fat 9.393.71, and ash 2.860.01, and the moisture content of dried rice powder was 13.491.67, crude fat 0.310.33, and ash 0.380.01. The moisture content of wet rice powder was 9.970.30, crude fat was 0.150.00, and ash content was 0.240.01.

Table 6. General ingredients of raw materials (%) Sample Moisture Ash protein Crude
lipid Bokbunja powder 3.480.38 8.520.04 9.393.71 2.860.01 dry rice powder 13.491.67 0.380.01 8.110.61 0.310.33 wet rice powder 9.970.30 0.240.01 7.950.55 0.150.00

4-2. Color of raw materials

The chromaticity of the raw materials is shown in Table 7. The brightness L value representing whiteness was 30.430.10, 93.760.01, and 93.010.13, respectively, and the brightness a value representing redness was 17.870.09, -0.400.00, -0.310.10, and b representing yellowness. The values were 5.580.14, 3.630.01, and 3.810.36.

Table 7. Chromaticity of raw materials (%) Color values L a b Bokbunja powder 30.430.10 17.870.09 5.580.14 dry rice powder 93.760.01 -0.400.00 3.630.01 wet rice powder 93.010.13 -0.310.10 3.810.36

4-3. Wave combining ability of raw materials

The wave summation ability is shown in Table 8. Water binding capacity is the amount of water that can be absorbed when sufficient water is added at room temperature. It is an indicator of the water binding capacity of rice flour. The water bound penetrates into the amorphous part of the starch particles or is adsorbed on the surface of the starch particles, and some of the water is absorbed. It is influenced by ingredients other than starch (Wong 1982). The water combining capacity of dry rice flour was 130.068.09 and that of wet rice powder was 165.013.95, showing a significant difference between the two rice flours with different processing methods. According to Choi et al, the water combining ability is known to increase as the degree of starch damage increases, so it is thought that the damaged starch content of wet rice flour is high.

Table 8. Water fusion capacity of raw materials (%) dry rice powder wet rice powder Water binding
capacity 130.068.09 165.013.95

4-4. Observation of the shape of rice flour particles

The shapes of dry and wet rice flour particles observed with a scanning electron microscope are as shown in fig.1. When the shape of the particles was viewed at 1000 times magnification, both dry rice flour (A) and wet rice powder (B) showed similar shapes, and the smoothness of the surface of the dry rice powder (A) was clearly visible on the surface of the rice powder particles magnified at 5000 times.

Fig. 1 Shape of rice flour particles observed with a scanning microscope (magnification: 1000, 5000)

A: Dry rice powder B: Wet rice powder

Section 5 Characteristics measurement results of commercially available walnut cookies and Bokbunja walnut cookies

5-1. Analysis of general ingredients of commercially available walnut snack premix

Table 9 shows the results of general ingredient analysis of commercially available walnut snack premixes. The moisture content of Gompyo walnut snack premix was 6.450.05, protein 5.440.18, crude fat 8.730.26, and ash content 1.900.03, while the moisture content of Q.one walnut snack premix was 7.170.21, protein 6.240.10, crude fat 3.880.33. , the ash content was found to be 0.810.04, and the moisture content of Baekseol Walnut Snack Premix was 6.300.29, protein 5.150.01, crude fat 6.450.13, and ash content 0.930.29. There is a study that reported that the higher the protein content, the lower the taste (Juliano 1985), and it is thought that Q-one will have a lower taste compared to Gompyo and Baksul.

Table 9. General ingredients of commercially available walnut snack premix (%) Sample Moisture Ash protein Crude
lipid Gompyo 6.450.05 1.900.03 5.440.18 8.730.26 Q1 7.170.21 0.810.04 6.240.10 3.880.33 snow white 6.300.29 0.930.29 5.150.01 6.450.13

5-2. Chromaticity of commercially available walnut snack premix

The color measurement results of commercially available walnut snack premix are shown in Table 10. The brightness value (L) indicating whiteness was 80.820.03 for Gompyo, 74.760.01 for Qwon, and 82.090.25 for Baekseol, which showed the highest. Meanwhile, the a value representing redness and the b value representing yellowness were Gompyo -0.740.12, 26.710.52, Qwon -0.670.01, 30.230.03, and Baeksul - 1.180.11, 28.090.44, with Qwon showing the highest.

Table 10. Chromaticity (%) of commercially available walnut snack premix Color values L a b Gompyo 80.820.03 -0.740.12 26.710.52 Q1 74.760.01 -0.670.01 30.230.03 snow white 82.090.25 -1.180.11 28.090.44

5-3. pH, sugar content and color of commercially available walnut cookie premix and Bokbunja walnut cookie dough

The pH measurement results of commercially available walnut cookie premix and Bokbunja walnut cookie dough ranged from 6.30 to 7.72 (Table 10). Considering that low pH is beneficial to the stability of microorganisms in walnut snacks, it was assumed that Baekseol could be effective as a control.

The sugar content of commercially available walnut snack premixes and Bokbunja walnut snack dough was 1.90 for Gompyo, 0.81 for Qwon, 0.93 for Baeksul, and 2.87 for Bokbunja walnut snacks, with the Bokbunja walnut snack developed being the highest .

In addition, as a result of color measurement of commercially available walnut snack premix and Bokbunja walnut cookie dough, the brightness L value indicating whiteness was the highest at Gompyo 75.88, the brightness a value indicating redness was 4.98 for Bokbunja walnut snack, and b indicating yellowness. The value was highest in Q1.

Table 11. pH and sugar content of commercially available walnut cookie premix and Bokbunja walnut cookie dough. Sample pH Sugar content Chromaticity L a b Gompyo 6.450.05 1.900.03 75.880.70 3.670.92 31.261.35 Q1 7.170.21 0.810.04 75.790.06 3.590.12 36.470.30 snow white 6.300.29 0.930.29 74.430.09 4.880.13 34.980.15 Bokbunja
Walnut snacks 7.720.00 2.870.21 73.170.03 4.980.00 28.970.02

5-4. Observation of appearance and cross section of commercially available walnut snacks

The external appearance and cross-section of walnut cookies and Bokbunja walnut cookies made from commercially available walnut snack premix are shown in Fig. Same as 2. When observed with the naked eye, there was no significant difference in volume between Gompyo, Q.One, Beksul walnut snack premix, and Bokbunja walnut snack. However, when the cross section was cut, the appearance of Q.One was seen to be worse than that of Gompyo and Baksul. In addition, it was observed that the pores were large, rough, and irregular. Except for Q One, similar results were found in both appearance and cross section.

Figure. 2 Appearance and cross section of commercially available walnut snacks

5-5. Measurement of color of walnut cookies and Bokbunja walnut cookies made with commercially available walnut cookie premix

The color measurement results of walnut cookies and Bokbunja walnut cookies manufactured with commercially available walnut cookie premix are shown in Table 11. The brightness L value, which indicates whiteness, was the highest for Gompyo at 76.28. The brightness a value, which indicates redness, was 0.15, which was the highest for Bokbunja Walnut Cookies. Meanwhile, the b value, which indicates yellowness, was highest for Baekseol.

Table 12. Chromaticity (%) of walnut cookies and bokbunja walnut cookies manufactured with commercially available walnut snack premix Color values L a b Gompyo 76.281.71 -0.390.30 25.110.17 Q1 70.942.10 -0.650.21 28.011.33 snow white 75.740.51 -0.830.04 28.990.29 Bokbunja
Walnut snacks 71.040.00 0.150.01 28.770.01

5-6. pH and water activity of walnut snacks and bokbunja walnut snacks made with commercially available walnut snack premixes

The pH and water activity measurement results of walnut cookies and Bokbunja walnut cookies prepared with commercially available walnut cookie premix are shown in Table 13. The pH of walnut snacks and Bokbunja walnut snacks made with Gompyo, Q One, and Baeksul premixes showed an almost constant pH, with Bokbunja walnut snacks showing the highest pH of 8.89.

Water activity is closely related to the growth of microorganisms when storing walnut snacks, and like pH, water activity was almost constant and there was no significant difference.

Table 13. pH and water activity (%) of walnut snacks and Bokbunja walnut snacks made with commercially available walnut snack premixes Sample pH Water activities Gompyo 7.790.37 0.830.00 Q1 7.740.09 0.880.01 snow white 7.870.20 0.850.02 Bokbunja
Walnut snacks 8.890.01 0.860.01

5-7. Texture measurement of walnut cookies and bokbunja walnut cookies made with commercially available walnut cookie premix

Results of measuring hardness, gumminess, springiness, chewiness, and cohesiveness of walnut snacks and Bokbunja walnut snacks made with Gompyo, Q.one, and Baeksul premix using a texture analyzer. is shown in Table 13. The hardness, gummyness, and chewiness of walnut snacks made with Baeksul premix showed higher values compared to Gompyo, Q.one premix, and Bokbunja walnut snacks. Accordingly, Baeksul premix walnut cookies, which showed the highest value, were selected as the control, and Bokbunja walnut cookies generally showed low values.

Table 14. Texture of walnut snacks and bokbunja walnut snacks manufactured with commercially available walnut snack premix Viscosity (RVU) Haredness Gumminess Springness Chewiness Cohesiveness 1148.48642.36 622.64315.12 0.860.04 525.23243.34 0.560.04 1200.801233.19 695.64253.71 0.890.93 605.64236.81 0.600.62 1805.081527.75 958.08724.66 0.870.03 811.47570.83 0.550.03 841.65571.61 400.40236.89 0.890.06 356.27206.16 0.500.06

5-8. Observation of pH, sugar content, color and appearance of sediment

The results of measuring the pH, sweetness, color, and appearance of the sediment dough added with bokbunja juice are shown in Table 15 and Fig. Same as 3. The sediment pH was the highest in the control group at 7.06, and the lowest in the group with bokbunja juice added at 6.49~5.34, and significantly decreased as the amount of bokbunja juice added increased. This is because the pH of the bokbunja juice used in this study is low at 3.19, and it is believed that the pH of the sediment dough was affected as the amount of bokbunja juice added increased. The sweetness of the sediment added with bokbunja juice was found to be 4.00 in the control group, and the group with added bokbunja juice had the lowest D of 4.2~3.50, and it decreased as the amount of bokbunja juice added increased. This is because bokbunja juice was added instead of sediment, so as the amount of bokbunja juice added increases, the amount of sediment with high sugar content decreases, which is believed to be the reason for the decrease in sugar content. As a result of measuring the color of sediment with added bokbunja juice, the brightness L value of the sediment was highest in the control group at 62.34, and in the group with bokbunja juice added, it was 37.49~8.72, showing a tendency to decrease as the amount of bokbunja juice added increases. It seemed. The redness a value tended to increase as bokbunja juice was added. The yellowness b value of the control group was the highest at 22.91, and the group with 20% bokbunja juice added was the lowest at 4.65. As bokbunja juice was added, the color of the sediment tended to decrease in lightness L value and redness a value, while yellowness b value was significantly higher than the control group. As a result of the appearance observation, it was observed that as the amount of bokbunja juice added increased, the color of the bokbunja became darker and more diluted.

Table 15. pH, sweetness and color of sediment Sample pH Sugar content Chromaticity L a b A 7.060.00 4.000.00 62.340.02 4.850.00 22.910.00 B 6.490.00 4.20.01 37.490.01 10.000.01 2.110.01 C 6.060.00 4.000.00 25.450.01 13.800.04 -1.530.01 D 5.340.00 3.600.00 8.720.03 18.260.06 -4.650.05

A: White bean paste

B: White bean paste with 5% of bokbunja juice added

C: White bean paste with 10% added bokbunja juice

D: White bean paste with 20% of bokbunja juice added

Figure. 3 Appearance observation of bokbunja bean paste

A: White bean paste

B: White bean paste with 5% of bokbunja juice added

C: White bean paste with 10% added bokbunja juice

D: White bean paste with 20% of bokbunja juice added

5-9. Sensory evaluation of commercially available walnut snacks

The results of the sensory evaluation of commercially available walnut snacks were shown in Table 16. The preference for the appearance of commercially available walnut snacks was highest at 429. In terms of scent preference, the scent of 429 was also the highest, but no significant difference was observed. The preference for sweet taste was the best for 429, 6.25, and 6.08 for 364, 135, and 513 walnut snacks, respectively, and there was no significant difference between the three walnut snacks. The 252 walnut snack showed the lowest value at 5.33, showing a significant difference from other commercially available walnut snacks. This was due to the opinion that the 252 walnut snack was too dry and did not feel the sweetness of the sediment and felt stuffy, so it was evaluated for taste preference. It is believed to have had an impact. The preference for the texture in the mouth of commercially available walnut snacks was highest at 364, and the lowest value was 4.50 for 252 walnut snacks. This is thought to be due to the fact that the lower the texture, the lower the sweetness of the red bean paste, resulting in a lower preference rating. The texture preference of commercially available walnut snacks received the highest score of 6.17 out of 135, and was 5.83, 5.75, 5.58, and 4.33 out of 513, 429, 364, and 252, respectively. In terms of overall preference, 513 walnut snacks received the highest score at 6.50, followed by 429, 364, 135, and 252.

Sensory evaluation results of commercially available walnut cookies 513 It is judged that commercially available walnut cookies are the best and can be used as basic data for Bokbunja walnut cookies to be developed in the future.

Table 16. Sensory evaluation of commercially available walnut snacks Appearance (color) incense sweetness in the mouth
texture Texture overall preference 6.171.53 5.501.68 6.081.78 5.831.80 6.171.85 6.081.62 4.921.44 6.171.80 5.332.19 4.502.28 4.332.27 4.831.95 6.421.44 6.001.48 6.251.54 5.921.88 5.581.88 6.081.68 6.671.30 6.501.17 6.421.31 5.751.96 5.752.34 6.331.50 6.581.08 5.921.68 6.081.08 5.831.80 5.831.80 6.501.45

5-10. Sensory evaluation of Bokbunja walnut snacks

At the Bokbunja Watermelon Festival, bokbunja juice was added to the walnut snack sediment by content (A: white bean paste, B: 5% bokbunja added, C: 10% bokbunja added), and the sensory results for tourists are as follows. Among the walnut snacks with 5% added white bean paste, bokbunja, and 10% added walnut snacks, the preference for walnut snacks with 5% added was the highest, and there was an opinion that the berry scent and sour taste were more attractive than existing walnut snacks. Because it was kneaded with rice flour, there was an opinion that the overall dough and sediment were dry, and there was an opinion that the walnut snacks with 5% added white bean paste and bokbunja were softer than those with 10% added white bean paste.

As a result of the sensory evaluation of Bokbunja walnut snacks, the walnut snacks with 5% Bokbunja juice added were the best, and it is judged that they can be used as basic data for Bokbunja walnut snacks to be developed in the future.

5-11. Sensory evaluation of Bokbunja walnut snacks

The results of a sensory evaluation on the appearance, aroma, sweetness, texture in the mouth, texture, and overall preference of the bokbunja walnut snacks were shown in Table 17. The preference for the appearance of Bokbunja walnut snacks was highest at 168. The scent preference was highest for scent 359. The sweet taste preference was the best for 276, 5.43, and 6.50 for 168 and 276 walnut snacks, respectively, and there was no significant difference between the three walnut snacks. The preference for the texture in the mouth of Bokbunja walnut cookies was highest at 276, and the lowest value was 5.36 for 168 walnut cookies. This is thought to be due to the fact that the lower the texture, the lower the sweetness and softness of the bean paste, resulting in a lower preference rating. The preference for the texture of Bokbunja Walnut Snacks received the highest score of 6.21 out of 359, followed by 5.57 and 5.79 out of 168 and 276, respectively. In terms of overall preference, 276 walnut snacks received the highest score at 6.79, followed by 359 and 168, respectively.

As a result of the sensory evaluation of bokbunja walnut snacks, it was revealed that 276 people preferred bokbunja walnut snacks.

Table 17. Sensory evaluation of Bokbunja walnut snacks Appearance (color) incense sweetness in the mouth
texture Texture overall preference 7.141.46 5.000.88 5.431.34 5.361.22 5.571.09 5.211.37 6.501.22 6.140.86 6.641.22 6.001.47 5.791.48 6.791.42 5.141.23 6.570.94 6.500.85 5.931.38 6.211.58 6.571.22

Claims (3)

It consists of a sediment composition containing bokbunja juice and outer skin dough,
The sediment composition containing the bokbunja juice is composed of 95 parts by weight of white bean jelly and 5 parts by weight of the bokbunja juice,
The shell dough consists of 33 parts by weight of wheat flour, 4 parts by weight of rice flour, 16 parts by weight of eggs, 18 parts by weight of sugar, 2 parts by weight of baking powder, 0.2 parts by weight of skim milk powder, 0.8 parts by weight of starch, 6 parts by weight of butter, and 20 parts by weight of milk. A walnut confectionery composition containing bokbunja juice, characterized in that it is made. delete delete