KR100748578B1 - Bread fermented by the hypha of phellinus baumi and manufacturing thereof - Google Patents
Bread fermented by the hypha of phellinus baumi and manufacturing thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 상황버섯 균사체를 사용하여 발효시킴으로써 종래의 빵에서 나는 특유의 효모의 이취를 없애고, 완성된 빵의 표면을 깨끗하게 할 수 있고 빵의 질긴 맛을 없애 맛과 향을 좋게 할 수 있으며, 또한 떡과 빵의 중간 정도의 맛을 낼 수 있고, 상황버섯의 약리작용 효과도 얻을 수 있는 상황버섯 균사체로 발효시킨 빵 및 그의 제조방법에 관한 것이다. 이를 위해 본 발명에 따른 상황버섯 균사체로 발효시킨 빵은 상황버섯 균사체로 발효시켜 제조된 것을 특징으로 하고, 본 발명에 따른 상황버섯 균사체로 발효시킨 빵의 제조방법은 빵을 제조하는 방법에 있어서, 밀가루와 상황버섯 균사체 및 기타 첨가물을 혼합하여 반죽을 제조하는 반죽단계와, 상기 반죽단계에서 제조된 반죽을 발효시키는 1차 발효단계와, 상기 1차 발효단계에서 발효된 상기 반죽을 혼합, 분할 및 성형하는 반죽성형단계와, 상기 반죽성형단계를 거친 반죽을 발효시키는 2차 발효단계와, 상기 2차 발효단계에서 발효된 상기 반죽을 오븐에서 구워 빵을 완성하는 굽기단계를 포함하는 것을 특징으로 한다.The present invention can remove the odor of the unique yeast produced by conventional bread by fermentation using the situation mushroom mycelium, can clean the surface of the finished bread and can improve the taste and aroma by eliminating the chewy taste of the bread, The present invention relates to a bread fermented with a situation mushroom mycelium capable of producing a moderate taste between rice cakes and bread and also obtaining the pharmacological effect of the situation mushroom, and a method of manufacturing the same. To this end, the bread fermented with the situation mushroom mycelium according to the present invention is characterized in that it is produced by fermentation with the situation mushroom mycelium, the method for producing bread fermented with the situation mushroom mycelium according to the present invention in the method for manufacturing bread, Mixing, dividing, and mixing the dough fermented in the dough step of preparing a dough by mixing flour and situation mushroom mycelium and other additives, the first fermentation step of fermenting the dough prepared in the dough step, and It comprises a dough forming step of molding, a secondary fermentation step of fermenting the dough subjected to the dough forming step, and a baking step of baking the dough fermented in the secondary fermentation step in an oven to complete the bread. .
상황버섯 균사체, 효모, 이취, 발효, 온도, 습도, 발효시간, 빵 Situation mushroom mycelium, yeast, odor, fermentation, temperature, humidity, fermentation time, bread
Description
도 1은 본 발명에 따른 상황버섯 균사체로 발효시킨 빵의 제조 공정도.1 is a manufacturing process diagram of bread fermented with a situation mushroom mycelium according to the present invention.
도 2는 종래의 효모(Yeast)로 발효시킨 빵의 제조 공정도.2 is a manufacturing process diagram of bread fermented with the conventional yeast (Yeast).
본 발명은 상황버섯 균사체로 발효시킨 빵 및 그의 제조방법에 관한 것으로서, 보다 상세하게는, 종래의 빵에서 나는 특유의 효모의 이취를 없애고, 완성된 빵의 표면을 깨끗하게 할 수 있고 빵의 질긴 맛을 없애 맛과 향을 좋게 할 수 있으며, 또한 떡과 빵의 중간 정도의 맛을 낼 수 있고, 상황버섯의 약리작용 효과도 얻을 수 있는 상황버섯 균사체로 발효시킨 빵 및 그의 제조방법에 관한 것이다.The present invention relates to a bread fermented with a situation mushroom mycelium and a method for manufacturing the same, and more particularly, to remove the off-flavor of the yeast unique to the conventional bread, and to clean the surface of the finished bread and the tough taste of the bread The present invention relates to a bread fermented with a situation mushroom mycelium which can improve the taste and aroma, can also produce a moderate taste of rice cake and bread, and can also obtain the pharmacological effect of the situation mushroom.
일반적으로 우리나라에서는 쌀과 찹쌀을 주재료로 한 한과가 꿀이나 엿과 같은 감미재료와 결합하여 전통적으로 만들어온 강정, 산자 등의 유과류와 유밀과, 다식, 엿강정 등이 있었으나 빵은 구한말 선교사들에 의해 본격적으로 소개되었고 가마는 숯불을 피운 위에 시루를 엎고 그 위에 빵 반죽을 올려놓은 다음 다시 오이 자배기로 뚜껑을 덮어 빵을 구워내었다고 알려져 있다. 그 후 일본인에 의해 빵제조업소가 국내에서 생산 판매를 하였으나 제과 기술면에서 제대로 전수되어 오지 못하고 제빵제과 재료 면에서도 어려운 상황이 계속되어 왔으나 70년대 초에 이르러 적극적인 분식 장려정책에 의해 급속한 빵류의 소비증가로 양산 체제를 갖추어 오늘날에 이르고 있다. 현재는 쌀보다 빵이 선호되어 감에 따라 소비자들은 보다 질 좋은 빵과 기능성 빵을 찾고 있고 이러한 소비자의 다양한 요구와 구미에 맞출 수 있는 빵과 그 제조방법의 개발이 필요한 실정이다.Generally, in Korea, there were Korean traditional sweets made from rice and glutinous rice combined with sweet ingredients such as honey and malt. The kiln was introduced in earnest, and it was said that the kiln was spilled over charcoal, put bread dough on it, and then covered with a cucumber cultivator to bake bread. Since then, the bakery has been produced and sold domestically by Japanese people, but it has not been properly transferred in terms of confectionery technology and difficult conditions in bakery confectionery materials. Increasingly, the mass production system has reached the present day. Nowadays, as bread is preferred to rice, consumers are looking for better quality breads and functional breads, and they need to develop breads and manufacturing methods that can meet the various needs and tastes of these consumers.
빵을 제조하는 일반적인 방법은 도 2에서 확인할 수 있는 바와 같이 밀가루와 기타 첨가물을 혼합하여 반죽을 만들고, 1차 발효, 분할, 성형, 2차 발효, 그리고 굽기 과정을 거치면서 빵을 완성하게 되고, 이러한 빵을 제조할 때 종래에는 시중에서 많이 사용되는 효모(Yeast)를 사용하여 발효시킨다. A general method of manufacturing bread is to make a dough by mixing flour and other additives as shown in Figure 2, and complete the bread through the first fermentation, splitting, molding, secondary fermentation, and baking process, In the manufacture of such bread, it is conventionally fermented using yeast (Yeast) commonly used in the market.
그러나 효모를 사용하여 발효시킨 종래의 빵은 효모 특유의 이취로 인해 빵의 맛을 저해시키며 볼륨(volume)력이 강하여 빵 표피가 거칠고 빵이 질기다는 문제점이 있었다.However, the conventional bread fermented using yeast has a problem that the bread taste is rough and the bread is tough due to the strong taste of the bread due to the yeast-specific off-flavor.
본 발명은 위와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 종래의 빵에서 나는 특유의 효모의 이취를 없애고, 완성된 빵의 표면을 깨끗하게 할 수 있고 빵의 질긴 맛을 없애 빵의 맛과 향을 좋게 할 수 있는 상황버섯 균사체로 발효시킨 빵 및 그의 제조방법을 제공하고자 하는 것이다.The present invention has been made to solve the above problems, the object of the present invention is to eliminate the off-flavor of the yeast unique to conventional bread, to clean the surface of the finished bread and to remove the chewy taste of bread It is to provide a bread fermented with a situation mushroom mycelium that can improve the taste and aroma and a manufacturing method thereof.
또한 본 발명의 목적은 떡과 빵의 중간 정도의 맛을 낼 수 있고, 상황버섯의 약리작용 효과도 얻을 수 있는 상황버섯 균사체로 발효시킨 빵 및 그의 제조방법을 제공하고자 하는 것이다. It is also an object of the present invention to provide a bread and a method of manufacturing the fermented with a situation mushroom mycelium that can give a moderate taste of the rice cake and bread, and also obtain the pharmacological effect of the situation mushroom.
상기 목적을 달성하기 위한 본 발명에 따른 상황버섯 균사체로 발효시킨 빵은 상황버섯 균사체로 발효시켜 제조된 것을 특징으로 한다.Bread fermented with a situation mushroom mycelium according to the present invention for achieving the above object is characterized in that it is produced by fermentation with a situation mushroom mycelium.
바람직하게는 상기 상황버섯 균사체는 분말이고, 상기 균사체 분말은 밀가루 100중량부 당 2 ~ 5중량부 첨가하여 발효시킨 것을 특징으로 한다.Preferably the situation mushroom mycelium is a powder, the mycelium powder is characterized in that the fermentation by adding 2 to 5 parts by weight per 100 parts by weight of flour.
또한 본 발명에 따른 상황버섯 균사체로 발효시킨 빵의 제조방법은 빵을 제조하는 방법에 있어서, 밀가루와 상황버섯 균사체 및 기타 첨가물을 혼합하여 반죽을 제조하는 반죽단계와, 상기 반죽단계에서 제조된 반죽을 발효시키는 1차 발효단계와, 상기 1차 발효단계에서 발효된 상기 반죽을 혼합, 분할 및 성형하는 반죽성형단계와, 상기 반죽성형단계를 거친 반죽을 발효시키는 2차 발효단계와, 상기 2차 발효단계에서 발효된 상기 반죽을 오븐에서 구워 빵을 완성하는 굽기단계를 포함하는 것을 특징으로 한다.In addition, the manufacturing method of the bread fermented with the situation mushroom mycelium according to the present invention, in the method for manufacturing bread, a dough step of preparing a dough by mixing flour and situation mushroom mycelium and other additives, and the dough prepared in the dough step A primary fermentation step of fermenting the dough, a dough molding step of mixing, dividing and molding the dough fermented in the first fermentation step, a secondary fermentation step of fermenting the dough that has undergone the dough forming step, and the secondary Roasting the dough fermented in the fermentation step in the oven characterized in that it comprises a baking step to complete the bread.
바람직하게는 상기 반죽은 밀가루 100중량부 당 상황버섯 균사체 분말 2 ~ 5 중량부를 첨가하는 것을 특징으로 한다.Preferably, the dough is characterized in that the addition of 2 to 5 parts by weight of mushroom mushroom mycelium powder per 100 parts by weight of flour.
보다 바람직하게는 상기 1차 발효단계는 10~15시간, 온도 20~27℃, 습도 70~75%인 조건에서 이루어지고, 상기 2차 발효단계는 4~10시간, 온도 20~37℃, 습도 70~85%인 조건에서 이루어지는 것을 특징으로 한다.More preferably, the first fermentation step is made in a condition of 10 to 15 hours, temperature 20 ~ 27 ℃, humidity 70 ~ 75%, the secondary fermentation step 4 ~ 10 hours, temperature 20 ~ 37 ℃, humidity Characterized in that the conditions are 70 to 85%.
이하, 본 발명의 실시예와 도면을 참조하여 본 발명을 상세히 설명한다. 이 들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. will be.
본 발명에 따른 상황버섯 균사체로 발효시킨 빵은 상황버섯 균사체를 분말화하여 빵의 반죽 제조시 종래와 같이 효모(Yeast)를 사용하지 않고, 상황버섯 균사체 분말을 첨가하여 발효시킨 점에 특징이 있다.The bread fermented with the situation mushroom mycelium according to the present invention is characterized in that it is fermented by adding the situation mushroom mycelium powder without yeast (Yeast) as in the prior art when preparing bread dough by powdering the situation mushroom mycelium. .
상황버섯은 고산지대에서 서식하고 있는 산 뽕나무의 고목에서 자생하는 담자류의 다년생 버섯으로서, 항암작용, 인체 면역력 증강, 해독작용 등의 효과가 탁월한 것으로 알려져 있다. 이와 같은 상황버섯의 효험 때문에, 상황버섯은 치료용 또는 보신용 한약 조제시 조성물의 일부로서 첨가되거나 독립된 약재로 사용되기도 하고, 술을 담그는 데에 사용되기도 한다. 버섯류를 이용하여 약재를 제조하거나 건강 보조식품을 제조하는 방법에 대해서는 한국특허공개 제1999-29838호, 제2000-1527호, 제2000-37814호, 및 제2000-58233호 등에 개시되어 있다. 본 발명자들은 이러한 종래의 상황버섯을 이용한 식품 등의 제조방법을 연구한 결과 본 발명을 완성하게 된 것이다. Situation mushrooms are perennial mushrooms of cotyledon native to the old tree of the mountain mulberry inhabiting alpine areas, and are known to be excellent in anti-cancer activity, enhancing human immunity and detoxification. Due to the efficacy of such situation mushrooms, situation mushrooms may be added as part of a composition for the preparation of therapeutic or botanical medicines, used as independent medicines, or used to soak alcohol. Methods for preparing medicines or health supplements using mushrooms are disclosed in Korean Patent Laid-Open Nos. 1999-29838, 2000-1527, 2000-37814, and 2000-58233. The present inventors have completed the present invention as a result of studying a manufacturing method such as food using such conventional mushrooms.
본 발명에 따른 상황버섯 균사체로 발효시킨 빵은 발효에 사용되는 상기 상황버섯 균사체는 분말로 만들어 밀가루 100중량부 당 2 ~ 5중량부 첨가하여 발효시킨 것을 특징으로 한다. 상황버섯 균사체 분말을 밀가루 100중량부 대비 2중량부 미만 첨가할 경우에는 발효력이 약하여 빵을 충분히 발효시킬 수 없고 상황버섯 특유의 향기가 부족하며 제조된 빵의 볼륨(volume)성이 적어 상품 가치가 없고, 또한 5중량부를 초과하여 첨가할 경우에는 볼륨성은 밀가루 대비 10중량부까지는 좋아지나 색상이 노랗게 되고 균사체의 가격이 고가이므로 상품의 경쟁력이 약화되며 상황버섯의 향이 강해져 일부 소비자가 거부감을 가질 수 있기 때문이다.Bread fermented with mushroom mushroom mycelium according to the present invention is characterized in that the mushroom mushroom mycelium used for fermentation is made by adding 2 to 5 parts by weight per 100 parts by weight of flour. When added less than 2 parts by weight of wheat flour mycelium powder to 100 parts by weight of wheat flour, the fermentation power is weak to sufficiently ferment bread, lacks the unique scent of wheat mushroom, and the product's value is low due to the volume of bread produced. If it is added in excess of 5 parts by weight, the volume is better than 10 parts by weight compared to wheat flour, but the color becomes yellow and the price of the mycelium is high, so the competitiveness of the product is weakened and the scent of the mushroom is strong, which may cause some consumers to have a rejection Because there is.
또한 본 발명에 따른 상황버섯 균사체로 발효시킨 빵의 제조방법은 빵을 종래의 일반적인 빵의 제조방법과 과정은 비슷하나 반죽을 발효시킬 때 종래에 일반적으로 사용하는 효모(Yeast)를 사용하지 않고 상황버섯 균사체를 사용하고 발효단계의 조건 등에서 다른 차이점이 있다.In addition, the manufacturing method of the bread fermented with the situation mushroom mycelium according to the present invention is similar to the process of manufacturing a conventional bread, but the situation without using yeast (Yeast) generally used when fermenting dough There are other differences in using mushroom mycelium and in terms of fermentation conditions.
이를 보다 상세히 설명하면 본 발명에 따른 상황버섯 균사체로 발효시킨 빵의 제조방법은 먼저, 밀가루와 상황버섯 균사체 및 기타 첨가물을 혼합하여 반죽을 제조하는 반죽단계를 거친다. 이러한 반죽 단계에서 상기 반죽은 밀가루 100중량부 당 상황버섯 균사체 2 ~ 5 중량부를 첨가하는 것을 특징으로 하는데, 그 이유는 상술한 바와 같다. To explain this in more detail, the method for producing bread fermented with the situation mushroom mycelium according to the present invention is first subjected to a kneading step of preparing a dough by mixing wheat flour with situation mushroom mycelium and other additives. In this kneading step, the dough is characterized in that 2 to 5 parts by weight of the situation mushroom mycelium per 100 parts by weight of flour, as described above.
다음으로, 상기 반죽단계에서 제조된 반죽을 발효시키는 1차 발효단계를 거치는데, 이 단계는 10~15시간, 온도 20~27℃, 습도 70~75%인 조건에서 이루어지는 것이 바람직하다.Next, go through the first fermentation step to ferment the dough prepared in the kneading step, this step is preferably made under the conditions of 10-15 hours, temperature 20-27 ℃, humidity 70-75%.
다음으로, 상기 1차 발효단계에서 발효된 상기 반죽을 2차로 혼합, 분할 및 성형하는 반죽성형단계를 거친다.Next, the dough fermented in the primary fermentation step is subjected to the dough molding step of mixing, dividing and molding the dough in the second.
다음으로 상기 반죽성형단계를 거친 반죽을 발효시키는 2차 발효단계를 거치는데, 상기 2차 발효단계는 4~10시간, 온도 20~37℃, 습도 70~85%인 조건에서 이루어지는 것이 바람직하다.Next, a second fermentation step of fermenting the dough through the dough forming step, the second fermentation step is preferably made under the conditions of 4 ~ 10 hours, temperature 20 ~ 37 ℃, humidity 70 ~ 85%.
마지막으로 상기 2차 발효단계에서 발효된 상기 반죽을 오븐에서 구워 빵을 완성하는 굽기단계를 거치게 되는 것이다.Finally, the dough fermented in the second fermentation step is subjected to a baking step of baking bread in an oven.
본 발명에서 1차 발효와 2차 발효에서 발효시간 및 온도가 종래의 빵 제조방법과 다른 이유는 상황버섯 균사체는 종래의 효모보다 낮은 온도에서 장시간 발효시켜야 발효의 힘이 최대한 발휘될 수 있는 효과가 얻어지기 때문이다.In the present invention, the fermentation time and temperature in the first fermentation and the second fermentation are different from the conventional bread production method. The situation mushroom mycelium has to be fermented at a lower temperature than the conventional yeast for a long time, so that the effect of fermentation can be exerted to the fullest. Because it is obtained.
[실시예]EXAMPLE
본 발명의 상황버섯 균사체로 발효시킨 빵의 제조방법(도 1 참조)에 따라 상황버섯 균사체를 발효시킨 식빵을 제조하였다. 본 발명의 일 실시예에 따른 식빵 재료의 성분과 각 성분의 양(중량 %)은 다음 표 1에 나타내었다. 본 발명의 일 실시예에 따른 식빵의 발효에 사용된 균사체는 "차령 농산 영농 조합 법인"(주소: 충남 천안시 목천읍 소사리 97번지)에서 공급하는 상황버섯 균사체(학명 : phellinus baumi, 현미 쌀에 상황버섯 종균을 투입하여 약 한달간 배양한 후 40℃에서 약 24시간 건조한 것)를 사용하였다.According to the manufacturing method of the bread fermented with the situation mushroom mycelium of the present invention (see FIG. 1), bread was fermented with the situation mushroom mycelia. The ingredients of the bread material and the amount (weight%) of each ingredient according to an embodiment of the present invention are shown in Table 1 below. Mycelium used for fermentation of bread according to an embodiment of the present invention is a situation mushroom mycelium (Sam mushroom: phellinus baumi, brown rice) The seed was incubated for about one month, and then dried at 40 ° C. for about 24 hours.
[비교예][Comparative Example]
종래의 효모로 발효시킨 빵의 제조방법(도 2 참조)에 따라 종래의 효모로 발효시킨 식빵을 제조하였다. 식빵 재료의 성분과 각 성분의 양(중량 %)은 다음 표 1에 나타내었다.According to the manufacturing method of the bread fermented with the conventional yeast (see FIG. 2), the bread made with the conventional yeast was prepared. The ingredients of the bread material and the amount (wt%) of each ingredient are shown in Table 1 below.
[표 1]TABLE 1
(시험예)(Test example)
본 발명의 일 실시예에 따른 식빵과 종래의 효모로 발효시킨 식빵을 대상으로 술, 담배를 하지 않는 훈련된 10명의 관능 요원(20-55세)을 대상으로, 다음의 평점 기준을 사용하여 식빵의 속결, 향취, 질감, 외형 및 약리효과에 대해 시험하였다. 여기서, 평점기준은 "5: 아주 좋음, 4: 좋음, 3: 보통, 1: 나쁨"이다. 그 결과를 다음 표 2에 나타내었다.Bread for 10 trained sensory personnel (20-55 years old) who do not drink alcohol or smoke on the bread fermented with the bread and the conventional yeast according to an embodiment of the present invention, using the following rating criteria It was tested for the fastness, fragrance, texture, appearance and pharmacological effect. Here, the criterion is "5: very good, 4: good, 3: normal, 1: bad". The results are shown in Table 2 below.
[표 2]TABLE 2
표 2에서 살펴본 바와 같이 본 발명의 일 실시예에 따른 식빵은 종래의 효모로 발효시킨 식빵보다 그 속결, 향취, 질감, 외형 및 약리효과의 면에서 우수함을 알 수 있는바, 전체적으로 본 발명에 따른 빵은 쌀보다 빵이 선화되는 현대사회에서 보다 질 좋은 빵을 원하는 소비자의 요구에 부응할 수 있고 다양한 구미를 가진 소비자의 선택의 폭을 넓혀 줄 수 있게 되는 것이다.As shown in Table 2, the bread according to an embodiment of the present invention can be seen that it is superior in terms of its texture, flavor, texture, appearance and pharmacological effect than the bread fermented with conventional yeast, according to the present invention as a whole In modern society where bread is more advanced than rice, bread can meet the demand of consumers who want better bread and broaden the choice of consumers with various tastes.
이러한 결과를 바탕으로 종래의 효모로 발효시킨 식빵과 본 발명의 일 실시예에 따른 식빵의 차이점을 다음 표 3에 나타내었다.Based on these results, the difference between the bread fermented with the conventional yeast and the bread according to an embodiment of the present invention is shown in Table 3 below.
[표 3]TABLE 3
본 명세서에서는 본 발명자들이 수행한 다양한 실시예와 실험 가운데 몇 개를 예만을 들어 설명하는 것이나 본 발명의 기술적 사상은 이에 한정하거나 제한되지 않고, 당업자에 의해 변형되어 다양하게 실시될 수 있음은 물론이다.In the present specification, only a few examples of various embodiments and experiments performed by the inventors are described, but the technical idea of the present invention is not limited thereto, and may be variously modified and implemented by those skilled in the art. .
이상에서 살펴본 바와 같이, 본 발명에 따른 본 발명에 따른 상황버섯 균사체로 발효시킨 빵 및 그의 제조방법은 상황버섯 균사체를 사용하여 발효시킴으로써 종래의 빵에서 나는 특유의 효모의 이취를 없애고, 완성된 빵의 표면을 깨끗하게 할 수 있고 빵의 질긴 맛을 없애 빵의 맛과 향을 좋게 할 수 있는 등의 효과가 있다.As described above, the bread fermented with the situation mushroom mycelium according to the present invention and a method of manufacturing the fermentation using the situation mushroom mycelium eliminates the odor of the unique yeast from the conventional bread, finished bread The surface of the can be cleaned and the taste and aroma of the bread can be improved by removing the tough taste of the bread.
또한 본 발명에 따른 본 발명에 따른 상황버섯 균사체로 발효시킨 빵 및 그의 제조방법은 떡과 빵의 중간 정도의 맛을 낼 수 있고, 상황버섯의 약리작용 효과 도 얻을 수 있는 등의 효과가 있다.In addition, the bread fermented with the situation mushroom mycelium according to the present invention according to the present invention and a method for producing the bread can have a moderate taste between the bread and the bread, there is an effect such as to obtain the pharmacological effect of the situation mushroom.
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