KR101717339B1 - Method for manufacturing a cookie comprising bean culture fungus and cookie thereby - Google Patents

Abstract

(A) washing soybeans with purified water and sterilizing at 100 to 130 ° C; (b) collecting the sterilized soybeans and leaving them at room temperature to drain water; (c) Inoculating the soybeans with the water-free soybean seed culture and culturing for 24 to 36 hours at a temperature in the range of from 25 to 35 DEG C under a humidity of 65 to 75 RH to obtain a soybean cultured mushroom mixture ; (d) pulverizing the soybean cultured mushroom mixture to obtain a pulverized mixture; (E) 10 to 30% by weight of the pulverized mixture, 50 to 70% by weight of wheat flour, glutinous rice flour or a mixture thereof, 4 to 20% by weight of margarine, 5 to 20% by weight of sugar, 2 to 5% by weight of yeast, 0.1 to 0.5% by weight of water, and 8 to 20% by weight of water, and then fermenting at 20 to 30 캜 to prepare a batter; (f) molding the fermented dough, and baking or frying the dough; and a cookie comprising the soybean cultured mushroom produced by the method.

Description

[0001] The present invention relates to a method for manufacturing cookies containing soybean cultured mushrooms,

The present invention relates to a method for producing a cookie containing soybean cultured mushroom and a cookie produced thereby.

Mushrooms have long been used for edible and medicinal purposes, and in recent years, various ingredients contained in mushrooms have been proved to be effective for various diseases such as immune enhancement and anti-cancer, and prevention of adult diseases.

Mushrooms are divided into mycelium and fruiting bodies. Mycelia are germinated by spores of germinating spores. They are rich in physiologically active substances. Fruiting bodies are germinated germinated and buds. This is true.

Until now, mushroom-based products have been mainly composed of functional foods or medicines which are produced by extracting and purifying a specific component of mushroom, especially a polysaccharide known as an active ingredient of mushroom to produce a drink, a tablet or a capsule. Recently, , A health food in which the mycelium of the mushroom cultivated in the mushroom itself is contained in a drink or the like, or a mixture of the mycelium and the medium of the mushroom, such as mushroom rice, is converted into a healthy food.

However, although mushrooms contain excellent nutritional ingredients, there are not many examples made of cookies due to their unique flavor. Therefore, efforts have been made to develop sweets having a rich nutritional content including mushrooms. For example, Korean Patent No. 10-1238465 discloses a confectionery containing a safflower mushroom. However, the snack according to the present invention has strong intrinsic fragrance of mushroom and is not attracted attention because its natural nutrients are not significantly different from those of conventional confectionery, even though natural mushroom is added.

Korean Patent No. 10-1238465

It is an object of the present invention to provide a method for manufacturing a confectionery having excellent taste and flavor and an excellent nutritive component including soybean cultured mushroom, and to provide a confectionery including the soybean cultured mushroom produced thereby.

According to the present invention,

(a) washing the soybeans with purified water and sterilizing at 100 to 130 ° C;

(b) collecting the sterilized soybeans and leaving them at room temperature to drain water;

(c) Inoculating the soybeans with the water-free soybean seed culture and culturing for 24 to 36 hours at a temperature in the range of from 25 to 35 DEG C under a humidity of 65 to 75 RH to obtain a soybean cultured mushroom mixture ;

(d) pulverizing the soybean cultured mushroom mixture to obtain a pulverized mixture; And

(e) 10 to 30% by weight of the pulverized mixture, 50 to 70% by weight of wheat flour, glutinous rice flour or a mixture thereof, 4 to 20% by weight of margarine, 5 to 20% by weight of sugar, 2 to 5% by weight of yeast, 0.1 To 0.5% by weight of water, and 8 to 20% by weight of water, and then fermenting at 20 to 30 캜 to prepare a dough;

(f) molding and baking or frying the fermented dough, wherein the fermented dough is baked or fried.

In addition,

The present invention provides a cookie comprising the soy-cultured mushroom produced by the above-described method.

The present invention provides a method for manufacturing a confectionery containing soybean-cultured mushroom having excellent nutritional composition by a simple method, and a method for producing a confectionery containing the mushroom- Provides confectionery containing bean-cultured mushrooms with excellent taste and flavor.

The sweets containing the soybean-cultured mushrooms of the present invention are rich in various nutrients such as minerals, vitamins, and proteins. They are excellent in taste and flavor, digest well, and can prevent aging and adult diseases as SOD (Super Oxide Dismutase) It can be useful as a health food or a diet food.

The present invention

(a) washing the soybeans with purified water and sterilizing at 100 to 130 ° C;

(b) collecting the sterilized soybeans and leaving them at room temperature to drain water;

(c) Inoculating the soybeans with the water-free soybean seed culture and culturing for 24 to 36 hours at a temperature in the range of from 25 to 35 DEG C under a humidity of 65 to 75 RH to obtain a soybean cultured mushroom mixture ;

(d) pulverizing the soybean cultured mushroom mixture to obtain a pulverized mixture; And

(e) 10 to 30% by weight of the pulverized mixture, 50 to 70% by weight of wheat flour, glutinous rice flour or a mixture thereof, 4 to 20% by weight of margarine, 5 to 20% by weight of sugar, 2 to 5% by weight of yeast, 0.1 To 0.5% by weight of water, and 8 to 20% by weight of water, and then fermenting at 20 to 30 캜 to prepare a dough;

(f) molding and baking or frying the fermented dough, and a method of manufacturing a cookie comprising the bean-cultured mushroom.

The method of manufacturing a cookie according to the present invention is particularly characterized in that 1 to 15 parts by weight of cooking oil is added to 100 parts by weight of a mixture of soybean-cultured mushroom ground in step (d), and the mixture is first roasted, It is more preferable to carry out a step of adding sugar and syrup to the surface of the soybean cultured mushroom mixture.

The reason for roasting the soybean cultured mushroom mixture first is to make the soybean cultured mushroom mixture have a crispy texture and secondarily roasted and coated with sugar syrup to block the inherent odor of the soybean cultured mushroom mixture and to enhance the taste .

The process of frying the mixture of soybean cultured mushrooms is different depending on the conditions, but it can be roasted for 3 ~ 10 minutes in high heat, and roasted for 3 ~ 10 minutes by adding sugar.

In addition, when adding the cooking oil, 1 to 5 parts by weight of ginger powder may be removed when 100 parts by weight of the soybean cultured mushroom mixture is added.

When the mixture of wheat flour and glutinous rice flour is used in step (e), flour and glutinous rice flour can be mixed in a weight ratio of 2: 8 to 8: 2. When glutinous rice flour is used, the texture of the cookies can be made more crisp, which is preferable.

The fermentation of step (e) may be carried out at 20 to 30 ° C for about 3 to 5 hours, though the fermentation may vary depending on the temperature.

As the soybean cultured mushroom seeds in the present invention, it is possible to use Lifezos mycelium with the deposit number KCTC 10597BP deposited by the inventor of the present invention in the gene bank of the Institute of Biotechnology (KCTC, Accession number: KCTC 10597BP).

In the present invention, the kind of the soybean is not particularly limited, and various soybean species can be used. For example, bean, black bean, chestnut, chrysanthemum, pea, kidney bean, stain bean, and seaweed may be used.

The sterilization treatment time in the step (a) is not particularly limited, but may be 3 to 5 minutes.

The time for removing the water in the step (b) is not particularly limited, but it may be from 50 minutes to 70 minutes.

In the step (c), the inoculum amount of the seed is 0.1 to 1.0 g, more preferably 0.1 to 0.5 g per 1 kg of soybean.

In the step (d), the pulverization size at the time of pulverization of the soybean cultured mushroom mixture is preferably 1 to 10 mm in the longitudinal direction, more preferably 2 to 5 mm.

In the step (c), in the mixture of soybean cultured mushroom and soybean, the ratio of soybean cultured mushroom to soybean may be 0.5: 1 to 1: 0.5, more preferably 1: 1 by weight.

The present invention also relates to a cookie comprising soybean-cultured mushroom produced by the above-mentioned production method.

The form of the above-described confection is not particularly limited, but may be in the form of cookies, biscuits, and the like.

Since the bean-cultured mushroom mixture is rich in nutrients such as various minerals and vitamins and is well digested, the cookies containing the soybean-cultured mushrooms are excellent as SOD (Super Oxide Dismutase) And can be used as a diet food for providing high-quality protein.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.

Example  1: cultivation of strain

One. Preparation of yeast germ

KCTC 10597BP seedlings were distributed from KCTC (National Institute of Bioscience and Biotechnology Research Center) located at 52 Euryun-dong, Yuseong-gu, Daejeon. The cultivated seedlings were cultured subcultured by cultivating subculture because they were weak, and cultured in medium.

2. Inoculation and Culture

One kilogram of meju was poured into water and sterilized at a temperature of 120 ° C for 20 minutes. The sterilized soybeans were collected in a tray as they were, and left at room temperature for 60 minutes to drain out water. The soybean-treated soybean was inoculated with the soybean cultivar Daldinia concentrica prepared in the above 1, and cultured at a temperature of 30 DEG C and a humidity of 70RH for 30 hours. The soybean cultured mushroom mixture was collected after the cultured soybean cultured mushroom and soybean had a ratio of 1: 1 by weight.

Example  2: Manufacture of confectionery

(One) Manufacturing example  One

The soybean cultured mushroom mixture collected in the above was pulverized to a length of about 5 mm in the longitudinal direction. 200 g of the soybean cultured mushroom mixture prepared above, 600 g of wheat flour, 15 g of margarine, 15 g of sugar, 4 g of yeast, 0.3 g of purified salt and 20 g of water were mixed and then fermented at 20 to 30 ° C for about 3 to 5 hours to prepare a batter Respectively.

The prepared dough was cut into a thin shape and cut into a circle to form a shape, and then fried in oil to prepare a cake.

(2) Manufacturing example  2

The bean-cultured mushroom mixture collected in the above was ground to a length of about 5 mm, and then 1 kg was put in a frypen, 70 g of cooking oil was added, and the mixture was roasted with high heat for 5 minutes to give a crunchy texture. After that, 200 g of sugar was added and roasted for 10 minutes to allow the syrupy sugar to be coated on the surface of the soybean cultured mushroom mixture.

The mixture of 200 g of the soybean cultured mushroom mixture prepared above, 600 g of wheat flour, 15 g of margarine, 10 g of sugar, 4 g of yeast, 0.3 g of purified salt and 20 g of water were mixed and fermented at 20 to 30 ° C for about 3 to 5 hours to prepare a batter Respectively.

The prepared dough was cut into a thin shape and cut into a circle to form a shape, and then fried in oil to prepare a cake.

Test Example  1: Component analysis

The components of the soybean cultured mushroom mixture prepared in Example 1 were analyzed with soybean curd and common tofu, and the results are shown in Table 1 below.

Soybean culture Boiled soybeans General tofu energy 202Kcal 180Kcal 72Kcal moisture 57.8g 63.5g 86.8g protein 15.8g 16.0 g 6.6 g Ash 2.0 g 1.8 g 0.8 g Vitamin E 1.8 mg 1.6 mg 0.6 mg Vitamin B2 0.09 mg 0.09 mg 0.03 mg Niacin 2.4 mg 0.5 mg 0.1 mg Vitamin B6 0.23 mg 0.11 mg 0.05 mg Pantothenic acid 1.08 mg 0.29 mg 0.02 mg Plant fiber 10.2 g 7.0 g 0.4 g

As shown in Table 1, the soybean cultured mushroom mixture of the present invention was much richer in various minerals and vitamins as compared with boiled soybean and general tofu.

Test Example  2: Sensory evaluation of soybean cultured mushroom cookies

The soybean cultured mushroom confectionery prepared in Example 2 was subjected to sensory evaluation, and the results are shown in Table 1 below.

Ten examinees rated the appearance, smell, taste, texture, and overall preference by the 5-point scale method.

<Based on sensory evaluation score>

5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Just so, 1 point: Bad.

Example 2 Production Example 1 Production Example 2 Exterior 4.2 4.3 smell 3.0 4.5 flavor 3.2 4.6 Texture 3.5 4.2 Overall likelihood 3.5 4.5

As can be seen from the above Table 1, the cookies containing the soy-cultured mushrooms of the present invention received a satisfactory overall evaluation, even though they included mushrooms. In particular, in the case of Preparation Example 2 in which the process of roasting the soybean cultured mushroom mixture to coat the sugar syrup was further performed, the sensory properties were remarkably improved.

Claims (7)

(a) washing the soybeans with purified water and sterilizing at 100 to 130 ° C;
(b) collecting the sterilized soybeans and leaving them at room temperature to drain water;
(c) Inoculating the soybeans with the water-free soybean seed culture and culturing for 24 to 36 hours at a temperature in the range of from 25 to 35 DEG C under a humidity of 65 to 75 RH to obtain a soybean cultured mushroom mixture ;
(d) pulverizing the soybean cultured mushroom mixture to obtain a pulverized mixture;
(e) 10 to 30% by weight of the pulverized mixture, 50 to 70% by weight of wheat flour, glutinous rice flour or a mixture thereof, 4 to 20% by weight of margarine, 5 to 20% by weight of sugar, 2 to 5% by weight of yeast, 0.1 To 0.5% by weight of water, and 8 to 20% by weight of water, and then fermenting at 20 to 30 캜 to prepare a dough; And
(f) molding and baking or frying the fermented dough;
Between step (d) and step (e), 1 to 15 parts by weight of vegetable oil is added to 100 parts by weight of the soybean cultured mushroom mixture, and 10 to 30 parts by weight of sugar is added thereto. Further comprising the step of coating the surface with sugar syrup;
When the edible oil is put in, the ginger powder is further added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the bean-cultured mushroom mixture;
In the step (c), the soybean cultured mushroom mixture contains soybean cultured mushroom and soybean at a weight ratio of 0.5: 1 to 1: 0.5;
In the step (d), the length of the pulverized mixture is 1 mm to 10 mm in the longitudinal direction;
Wherein the soybean-cultured mushroom strain of the step (d) is Mycobacterium mycelium having a deposit number KCTC 10597BP, which is obtained from KCTC, a biotechnology research institute. delete delete delete delete delete delete