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 PDF

Info

Publication number
KR100748578B1
KR100748578B1 KR1020050092927A KR20050092927A KR100748578B1 KR 100748578 B1 KR100748578 B1 KR 100748578B1 KR 1020050092927 A KR1020050092927 A KR 1020050092927A KR 20050092927 A KR20050092927 A KR 20050092927A KR 100748578 B1 KR100748578 B1 KR 100748578B1
Authority
KR
South Korea
Prior art keywords
bread
dough
fermentation
mushroom mycelium
situation mushroom
Prior art date
Application number
KR1020050092927A
Other languages
Korean (ko)
Other versions
KR20070037840A (en
Inventor
이동선
정윤호
Original Assignee
주식회사 기린
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 주식회사 기린 filed Critical 주식회사 기린
Priority to KR1020050092927A priority Critical patent/KR100748578B1/en
Publication of KR20070037840A publication Critical patent/KR20070037840A/en
Application granted granted Critical
Publication of KR100748578B1 publication Critical patent/KR100748578B1/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

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

상황버섯 균사체를 발효제로서 사용하여 발효시킨 빵 및 그의 제조방법{BREAD FERMENTED BY THE HYPHA OF PHELLINUS BAUMI AND MANUFACTURING THEREOF}Bread and fermentation method using the situation mushroom mycelium as fermentation {BREAD FERMENTED BY THE HYPHA OF PHELLINUS BAUMI AND MANUFACTURING THEREOF}

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

종래의 식빵(%)Conventional bread (%) 본 발명의 일 실시예에 따른 식빵(%)White bread (%) according to an embodiment of the present invention 강력1급Strong Class 1 54.8654.86 54.8654.86 이스트East 1.131.13 상황버섯균사체Situation Mushroom Mycelia 1.131.13 식염saline 1.161.16 1.161.16 정백(A)Whitening (A) 4.674.67 4.674.67 메디락 골드Medilock Gold 1.091.09 1.091.09 실버 쑈팅Silver quilted 3.843.84 3.843.84 건포도 종Raisin species 0.270.27 0.270.27 후드(1)Hood (1) 0.050.05 0.050.05 물water 32.9332.93 32.9332.93 합계Sum 100100 100100

(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

NONO 조사 항목Survey item 종래의 효모로 발효시킨 식빵White bread fermented with conventional yeast 본 발명의 일 실시예에 따른 식빵White bread according to an embodiment of the present invention 아주 좋음Very good 좋음good 보통usually 나쁨Bad 계system 아주 좋음Very good 좋음good 보통usually 나쁨Bad 계system 1One 속결Conviction 3명3 people 5명5 people 2명2 people 10명10 people 6명6 people 4명4 people 10명10 people 12점12 points 15점15 points 2점2 points 29점29 points 24점24 points 12점12 points 36점36 points 22 향취Aroma 2명2 people 8명8 people 10명10 people 1명1 person 5명5 people 4명4 people 10명10 people 8점8 points 24점24 points 32점32 points 5점5 points 20점20 points 12점12 points 37점37 points 33 질감Texture 5명5 people 5명5 people 10명10 people 2명2 people 6명6 people 2명2 people 10명10 people 20점20 points 15점15 points 35점35 points 10점10 points 24점24 points 6점6 points 40점40 points 44 외형Appearance 2명2 people 7명7 people 1명1 person 10명10 people 1명1 person 5명5 people 4명4 people 10명10 people 8점8 points 21점21 points 1점1 point 30점30 points 5점5 points 20점20 points 12점12 points 37점37 points 55 약리 효과Pharmacological effect 10명10 people 10명10 people 8명8 people 2명2 people 10명10 people 30점30 points 30점30 points 40점40 points 8점8 points 48점48 points 계system 156점156 points 198점198 points

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

NONO 비교 항목Compare 종래의 효모로 발효시킨 식빵White bread fermented with conventional yeast 본 발명의 일 실시예에 따른 식빵White bread according to an embodiment of the present invention 1One 속결Conviction 기공이 크고 흰색임  Large pores and white 기공이 조밀하고 약간 노란색임  The pores are dense and slightly yellow 22 향취Aroma 효모의 나쁜 냄새가 일부 남  Some bad smell of yeast 효모의 냄새없고 향긋함  No smell and fragrance of yeast 33 질감Texture 질긴 감이 있음  Have a strong feeling 쫀득한 느낌이 남  I feel full 44 외형Appearance 거친 감이 있음  There is a rough feeling 부드럽고 깨끗함  Soft and clean 55 약리 효과Pharmacological effect 없음  none 있음  has exist

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.

Claims (5)

삭제delete 발효시켜 제조된 빵에 있어서,In bread made by fermentation, 상황버섯 균사체 분말과 밀가루를 혼합하되, 상기 밀가루 100 중량부 당 상기 상황버섯 균사체 분말 2 ~ 5 중량부를 첨가하여 혼합 반죽한 것으로부터 제조되는 빵으로서, 단지 상기 반죽에 첨가된 상기 상황버섯 균사체 분말만이 발효제로서 작용하여 상기 반죽을 발효시키는 발효과정을 거쳐 제조되는 것을 특징으로 하는, 상황버섯 균사체를 발효제로서 사용하여 제조된 빵.A state of the mushroom mycelium powder and flour, but mixed with 2 to 5 parts by weight of the situation mushroom mycelium powder per 100 parts by weight of the flour is prepared from the dough, only the mushroom mushroom mycelium powder added to the dough The bread produced by using the situation mushroom mycelium as a fermentation agent, characterized in that the fermentation process for fermenting the dough to act as this fermentation agent. 삭제delete 빵을 제조하는 방법에 있어서,In the method of manufacturing bread, 밀가루와 상황버섯 균사체 분말을, 상기 밀가루 100 중량부 당 상기 상황버섯 균사체 분말 2 ~ 5 중량부를 첨가하여, 혼합하고 반죽을 제조하는 반죽단계와;A dough step of mixing flour and situation mushroom mycelium powder by adding 2 to 5 parts by weight of the situation mushroom mycelium powder per 100 parts by weight of the wheat flour, to prepare a dough; 단지 상기 반죽단계에서 첨가된 상황버섯 균사체 분말만이 발효제로서 작용하여, 상기 반죽단계에서 제조된 반죽을 발효시키는 1차 발효단계와;Only the primary mushroom mycelium powder added in the kneading step acts as a fermenting agent to ferment the dough prepared in the kneading step; 상기 1차 발효단계에서 발효된 상기 반죽을 혼합, 분할 및 성형하는 반죽 성형단계와;A dough forming step of mixing, dividing and molding the dough fermented in the first fermentation step; 상기 반죽 성형단계를 거친 반죽을 발효시키는 2차 발효단계와;A secondary fermentation step of fermenting the dough that has undergone the dough forming step; 상기 2차 발효단계에서 발효된 상기 반죽을 오븐에서 구워 빵을 완성하는 굽기 단계를Baking step of baking the dough fermented in the secondary fermentation step in the oven to complete the bread 포함하는 것을 특징으로 하는, 상황버섯 균사체를 발효제로서 사용하여 빵을 제조하는 방법.A method for producing bread using a mushroom mycelium as a fermentation agent, characterized in that it comprises. 제 4항에 있어서,The method of claim 4, wherein 상기 1차 발효단계는 10~15시간, 온도 20~27℃, 습도 70~75%인 조건에서 이루어지고,The primary fermentation step is made under the conditions of 10-15 hours, temperature 20-27 ℃, humidity 70-75%, 상기 2차 발효단계는 4~10시간, 온도 20~37℃, 습도 70~85%인 조건에서 이루어지는 것을 특징으로 하는, 상황버섯 균사체를 발효제로서 사용하여 빵을 제조하는 방법.The secondary fermentation step is characterized in that the 4 to 10 hours, temperature 20 ~ 37 ℃, humidity 70 ~ 85% conditions, characterized in that the situation mushroom mycelium using a fermentation as a method for producing bread.
KR1020050092927A 2005-10-04 2005-10-04 Bread fermented by the hypha of phellinus baumi and manufacturing thereof KR100748578B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020050092927A KR100748578B1 (en) 2005-10-04 2005-10-04 Bread fermented by the hypha of phellinus baumi and manufacturing thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020050092927A KR100748578B1 (en) 2005-10-04 2005-10-04 Bread fermented by the hypha of phellinus baumi and manufacturing thereof

Publications (2)

Publication Number Publication Date
KR20070037840A KR20070037840A (en) 2007-04-09
KR100748578B1 true KR100748578B1 (en) 2007-08-10

Family

ID=38159424

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020050092927A KR100748578B1 (en) 2005-10-04 2005-10-04 Bread fermented by the hypha of phellinus baumi and manufacturing thereof

Country Status (1)

Country Link
KR (1) KR100748578B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102071696B1 (en) * 2018-04-25 2020-01-30 재단법인 장흥군버섯산업연구원 Method for producing rice bread using rice cultured with Shitake mushroom

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020042015A (en) * 2000-11-29 2002-06-05 손동화 Functional food using mycellium of Tricholoma matsutake and process for production thereof
KR20050033673A (en) * 2003-10-07 2005-04-13 전복순 Cookie composition

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020042015A (en) * 2000-11-29 2002-06-05 손동화 Functional food using mycellium of Tricholoma matsutake and process for production thereof
KR20050033673A (en) * 2003-10-07 2005-04-13 전복순 Cookie composition

Also Published As

Publication number Publication date
KR20070037840A (en) 2007-04-09

Similar Documents

Publication Publication Date Title
KR101116200B1 (en) Preparation method for cake containing rice cake therein
KR101561473B1 (en) Madeleine cookies Preparation by the Enzyme Treatment of dandelion
JPS603447B2 (en) Low calorie bread preparation composition
KR100806218B1 (en) A manufacturing method of bread and vitamin
KR102277468B1 (en) Bread manufacturing method and bread produced by the method
KR100977848B1 (en) Breads containing extracts from Ligularia fisheri, Heracleum moellendorffii and Angelica gigas Nakai and preparing method thereof
JP3075556B2 (en) Method for producing rice flour and processed food using it
KR101173517B1 (en) Method of preparing well-being baquette
JP2009254240A (en) Wheat flour composition containing wheat bran and used for bread and bread using the same
KR102346971B1 (en) Manufacturing method for bread confectionery and bread confectionery manufactured by the same
KR102179843B1 (en) Manufacturing method of scorched rice breads and scorched rice breads manufactured by the method
KR102621015B1 (en) Bread with Acorn pollen and preparation method thereof
KR102104078B1 (en) Fried bagel containing with Wheat germ and manufacturing method thereof
KR100748578B1 (en) Bread fermented by the hypha of phellinus baumi and manufacturing thereof
KR101822644B1 (en) Manufacturing method of steamed corn bread
KR102115214B1 (en) Method for manufacturing breads or cookies including enzyme produced by germination of wheat, and breads or cookies by the method
KR101985700B1 (en) Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom
JPH0451867A (en) Sour flavor and use thereof
KR101721634B1 (en) Method for preparing breads and breads prepared by the method
KR20080043896A (en) Functional bread manufacturing method
KR20200065587A (en) Manufacturing method of rice coffee bean bread
KR102603513B1 (en) Manufacturing method of Scone with excellent Sensory characteristics
KR101546223B1 (en) Functional beet bread composition and its manufacturing method
KR20190051281A (en) Method for Manufacturing Black Barley Cracker
KR20140000845A (en) Method of manufacturing dough for bread using soybean paste starter

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E90F Notification of reason for final refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
G170 Publication of correction
FPAY Annual fee payment

Payment date: 20130724

Year of fee payment: 7

FPAY Annual fee payment

Payment date: 20140114

Year of fee payment: 8

FPAY Annual fee payment

Payment date: 20150126

Year of fee payment: 9

FPAY Annual fee payment

Payment date: 20160125

Year of fee payment: 10

FPAY Annual fee payment

Payment date: 20170113

Year of fee payment: 11

FPAY Annual fee payment

Payment date: 20180123

Year of fee payment: 12